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Home Food Safety
Home Food Safety• Academy of Nutrition and Dietetics
(formerly the American Dietetic Association)
• Consumer program addresses critical steps to safely prepare food in the home
• Provides easy, actionable tips, quizzes, a free app and more
Home Food Safety• Academy of Nutrition and Dietetics
(formerly the American Dietetic Association)
• Consumer program addresses critical steps to safely prepare food in the home
• Provides easy, actionable tips, quizzes, a free app and more
22
Home Food SafetyWhy Food Safety Is Important
• According to estimates from the Centers for Disease Control and Prevention: • 48 million people (1 in 6 Americans)
get foodborne illness each year• 128,000 people are
hospitalized each year • 3,000 deaths each year
• According to estimates from the Centers for Disease Control and Prevention: • 48 million people (1 in 6 Americans)
get foodborne illness each year• 128,000 people are
hospitalized each year • 3,000 deaths each year
33
Home Food SafetyConsumers and Food Safety
• In 2011, 89% use different plates for handling raw meat and cooked meat, compared to 85% in 2002
• In 2011, 20% use a food thermometer to check the doneness for read meat, pork or poultry, compared to 25% in 2002
• In 2011, 91% wash utensils used to handle raw food before they are used for cooked food, compared to 82% in 2002
• In 2011, 89% use different plates for handling raw meat and cooked meat, compared to 85% in 2002
• In 2011, 20% use a food thermometer to check the doneness for read meat, pork or poultry, compared to 25% in 2002
• In 2011, 91% wash utensils used to handle raw food before they are used for cooked food, compared to 82% in 2002
44
Home Food SafetyCommon Foodborne Illnesses
Illness Potential Sources
Salmonella and Campylobacter
PoultryMeatEggsUnpasteurized
milk/dairy products
Raw produce
Listeria Raw milkSoft cheeseLuncheon meats/hot
dogsRaw produce
E. Coli Raw/undercooked meat
Raw produceUnpasteurized milk
55
Home Food Safety
How does foodborne illness occur?• Contaminated foods carry microbes
into the body• Some microbes can overcome the
body’s defenses and cause infections
What are its typical primary symptoms?• Nausea• Vomiting• Abdominal cramps• Diarrhea
How does foodborne illness occur?• Contaminated foods carry microbes
into the body• Some microbes can overcome the
body’s defenses and cause infections
What are its typical primary symptoms?• Nausea• Vomiting• Abdominal cramps• Diarrhea
Infections and its Symptoms
66
Home Food Safety
Everyone is at risk.Groups with an increased risk include:
• Young children• Pregnant women• Elderly men and women• Individuals with autoimmune
disorders, liver disease or decreased stomach acidity
• Alcoholics – because of possible liver damage/disease
• Individuals with reduced immune function due to chemotherapy or radiotherapy, and those taking steroids or antibiotics to treat immune deficiencies
• Individuals who are malnourished• Individuals with viruses• Individuals in institutionalized settings
Everyone is at risk.Groups with an increased risk include:
• Young children• Pregnant women• Elderly men and women• Individuals with autoimmune
disorders, liver disease or decreased stomach acidity
• Alcoholics – because of possible liver damage/disease
• Individuals with reduced immune function due to chemotherapy or radiotherapy, and those taking steroids or antibiotics to treat immune deficiencies
• Individuals who are malnourished• Individuals with viruses• Individuals in institutionalized settings
Who’s at Risk?
77
Home Food Safety
• Improper refrigeration and storage• Poor personal hygiene• Cross-contamination• Contaminated food sources • Undercooking • Other time and temperature mistakes
• Improper refrigeration and storage• Poor personal hygiene• Cross-contamination• Contaminated food sources • Undercooking • Other time and temperature mistakes
Risks You Can Control
88
Home Food Safety
• Wash hands often• Wash produce before cutting, cooking or
eating• Wash utensils and cutting boards after
each use• Keep kitchen surfaces clean• Keep raw meat and ready-to-eat
foods separate• Cook food to proper temperatures and
use a food thermometer • Refrigerate food promptly to below 40°F• Pay close attention to use-by dates -
when in doubt, throw it out!
• Wash hands often• Wash produce before cutting, cooking or
eating• Wash utensils and cutting boards after
each use• Keep kitchen surfaces clean• Keep raw meat and ready-to-eat
foods separate• Cook food to proper temperatures and
use a food thermometer • Refrigerate food promptly to below 40°F• Pay close attention to use-by dates -
when in doubt, throw it out!
Ensuring Food Safety at Home
99
Home Food Safety
Effective handwashing mayeliminate nearly half of all cases offoodborne illness
• Use warm, soapy water• Wash front and back of hands, up to your wrists and under nails• Handwashing should last 20 seconds
(or through two choruses of “Happy Birthday”)
• Rinse thoroughly• Dry with a paper towel, clean cloth or
air dry
Effective handwashing mayeliminate nearly half of all cases offoodborne illness
• Use warm, soapy water• Wash front and back of hands, up to your wrists and under nails• Handwashing should last 20 seconds
(or through two choruses of “Happy Birthday”)
• Rinse thoroughly• Dry with a paper towel, clean cloth or
air dry
Wash Hands Often
1010
Home Food Safety
Before you:
• Prepare food• Eat meals • Feed children
Before you:
• Prepare food• Eat meals • Feed children
When to Wash Your Hands
After you:
• Handle raw foods (including meats, eggs, and fresh fruits and vegetables)
• Switch food-preparation tasks
• Use the restroom• Change a diaper• Cough or sneeze• Handle garbage or
dirty dishes • Touch a cigarette• Use the phone• Play with a pet • Touch a cut or sore
After you:
• Handle raw foods (including meats, eggs, and fresh fruits and vegetables)
• Switch food-preparation tasks
• Use the restroom• Change a diaper• Cough or sneeze• Handle garbage or
dirty dishes • Touch a cigarette• Use the phone• Play with a pet • Touch a cut or sore
1111
Home Food Safety
• Clean kitchen surfaces, appliances and tools with hot, soapy water
• Wash dishcloths and towels in the washing machine hot cycle
• Sanitize sponges in bleach solution• Replace sponges frequently• Do not use dish towels for multiple jobs• Wash reusable grocery bags
• Clean kitchen surfaces, appliances and tools with hot, soapy water
• Wash dishcloths and towels in the washing machine hot cycle
• Sanitize sponges in bleach solution• Replace sponges frequently• Do not use dish towels for multiple jobs• Wash reusable grocery bags
Kitchen Surface Safety
1212
Home Food Safety
• What is cross-contamination?• Keep raw and ready-to-eat foods
separate to prevent the spread of bacteria
• What is cross-contamination?• Keep raw and ready-to-eat foods
separate to prevent the spread of bacteria
Keep Raw Meat and Ready-to-Eat Foods Separate
1313
Home Food Safety
• Store raw meat on bottom shelf
of refrigerator
• Wash all produce, even
pre-packaged/pre-washed
• Store washed produce in clean container
• Wash plates between uses or use
separate plates
• Use one utensil to taste and another to
stir food
• Use clean scissors to open bags
• Wear disposable gloves if you have a cut
or sore
• Store raw meat on bottom shelf
of refrigerator
• Wash all produce, even
pre-packaged/pre-washed
• Store washed produce in clean container
• Wash plates between uses or use
separate plates
• Use one utensil to taste and another to
stir food
• Use clean scissors to open bags
• Wear disposable gloves if you have a cut
or sore
Prevent Cross-Contamination
1414
Home Food SafetyUse Cutting Boards Safely
• Use two cutting boards – one for raw meat , poultry, and seafood and one for ready-to-eat foods
• Wash boards thoroughly in hot, soapy water or place in dishwasher
• Rinse• After cutting raw meat, poultry and
seafood, wash, rinse and sanitize boards• Discard boards with cracks, crevices
or scars
• Use two cutting boards – one for raw meat , poultry, and seafood and one for ready-to-eat foods
• Wash boards thoroughly in hot, soapy water or place in dishwasher
• Rinse• After cutting raw meat, poultry and
seafood, wash, rinse and sanitize boards• Discard boards with cracks, crevices
or scars
1515
Home Food Safety
• Harmful bacteria are destroyed when
food is cooked to proper temperatures
• The only reliable way to determine
“doneness” is with a food thermometer
• Wash the thermometer in hot, soapy
water after each use
• Harmful bacteria are destroyed when
food is cooked to proper temperatures
• The only reliable way to determine
“doneness” is with a food thermometer
• Wash the thermometer in hot, soapy
water after each use
Cook to Proper Temperatures
1616
Home Food Safety
• How to Use a Thermometer*
• *Remember to wash thermometer thoroughly after each reading.
• How to Use a Thermometer*
• *Remember to wash thermometer thoroughly after each reading.
Taking Food Temperatures
Red meat, roast, steak, chops, poultry pieces
Insert into thickest part of meat, away from bone, fat, gristle
Whole-bird poultry
Insert into inner thigh area, near breast, not touching bone
Ground meat, poultry
Insert into thickest area of meatloaf or thick patty, reaching the very center with stem; for thin patties, insert sideways to center
Egg dishes, casseroles
Insert to center of thickest area of dish
Fish Fish is done when it is opaque and flakes easily with a fork
1717
Home Food SafetySafe Minimum Internal Temperatures
Ground meat products(patties, meatballs, meatloaf)
160°F
Roasts, Steaks, ChopsMedium-rareMediumWell-done
145°F160°F170°F
*Remember to wash thermometer thoroughly after each reading.
Beef, Lamb and Veal
1818
Home Food SafetySafe Minimum Internal Temperatures
Ground chicken/turkey 165°F
Whole chicken/turkey 165°F
Boneless turkey roasts, poultry breasts, white meat roasts
165°F
Poultry thighs, wings, drumsticks
165°F
Duck/goose 165°F
Stuffing (alone or in-bird) 165°F
Poultry
*Remember to wash thermometer thoroughly after each reading.
1919
Home Food SafetySafe Cooking Temperatures
Pork
All cuts and ground productsMediumWell-done
160°F170°F
Raw ham 145°F
Pre-cooked ham, reheated 145°F
*Remember to wash thermometer thoroughly after each reading.
2020
Home Food SafetySafe Cooking Temperatures
Miscellaneous
*Remember to wash thermometer thoroughly after each reading.
Eggs and egg dishes 160°F
Leftovers, reheated 165°F
2121
Home Food Safety
• Between 40°F and 140°F is food “danger zone” where bacteria multiply rapidly
• Refrigerate within two hours – one hour in hot weather (90°F and above)
• Store food in shallow containers to ensure even cooling
• Add ice to thick items (e.g., soup, chili, sauces) to speed up cooling process
• Set refrigerator to below 40°F and freezer below 0°F – use a refrigerator thermometer
• Between 40°F and 140°F is food “danger zone” where bacteria multiply rapidly
• Refrigerate within two hours – one hour in hot weather (90°F and above)
• Store food in shallow containers to ensure even cooling
• Add ice to thick items (e.g., soup, chili, sauces) to speed up cooling process
• Set refrigerator to below 40°F and freezer below 0°F – use a refrigerator thermometer
Refrigerate Food Promptly to Below 40°F
2222
Home Food Safety Recommended Storage Time for Leftovers
Cooked beef, pork, poultry
3-5 days
Fried chicken 3-4 days
Egg dishes 3-4 days
Fresh eggs in shells
3-5 weeks
Sliced deli meats
3-5 days
Milk 7 days
Pizza 3-4 days
Salsa 3 days after open
Cheesecake 7 days
2323
Home Food Safety
• Wash hands often
• Keep raw meats and ready-to-eat foods
separate
• Cook food to proper temperatures
• Refrigerate food promptly to below 40°F
• Wash hands often
• Keep raw meats and ready-to-eat foods
separate
• Cook food to proper temperatures
• Refrigerate food promptly to below 40°F
Every Meal, Every Day
2424
• The Academy’s Home Food Safety • www.homefoodsafety.org• Is My Food Safe? App • www.homefoodsafety.org/app
• “Home Food Safety…It’s in Your Hands® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September 2003.
• www.adajournal.org
• The Academy’s Center for Professional Development
• www.eatright.org
• Partnership for Food Safety Education, FightBAC!• www.fightbac.org
• Safe Food for You and Your Family (The American Dietetic Association Nutrition Now Series)by Mildred McInnis Cody, American Dietetic Association
• Food Safety for Professionals (Second Edition) by Mildred McInnis Cody, M. Elizabeth Kunkel
• The Academy’s Home Food Safety • www.homefoodsafety.org• Is My Food Safe? App • www.homefoodsafety.org/app
• “Home Food Safety…It’s in Your Hands® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September 2003.
• www.adajournal.org
• The Academy’s Center for Professional Development
• www.eatright.org
• Partnership for Food Safety Education, FightBAC!• www.fightbac.org
• Safe Food for You and Your Family (The American Dietetic Association Nutrition Now Series)by Mildred McInnis Cody, American Dietetic Association
• Food Safety for Professionals (Second Edition) by Mildred McInnis Cody, M. Elizabeth Kunkel
Home Food SafetyAdditional Resources and Training