EXPLORING FOOD SAFETYEXPLORING FOOD SAFETY

Presentation by Lori BrandmanPresentation by Lori BrandmanFood Safety Education Program CoordinatorFood Safety Education Program CoordinatorUniversity of Arizona Cooperative ExtensionUniversity of Arizona Cooperative Extension

840 Rodeo Drive, #C840 Rodeo Drive, #CPrescott, AZ 86305Prescott, AZ 86305

928-445-6590 X235928-445-6590 X235

How Food Safe Are You?How Food Safe Are You?Did you know…Did you know…

Every year about 3000 people die from food borne illness.Every year about 3000 people die from food borne illness.

Approximately 13 men, women, and children die every day from Approximately 13 men, women, and children die every day from food borne illness.food borne illness.

More than 325,000 people are hospitalized each year for food More than 325,000 people are hospitalized each year for food borne illness.borne illness.

Approximately 76 million cases of food borne illness occur Approximately 76 million cases of food borne illness occur annually across the United States.annually across the United States.

GERMS CAN MAKE YOU SICKGERMS CAN MAKE YOU SICK Germs are microorganisms-tiny, living Germs are microorganisms-tiny, living

creatures.creatures. Billions of microorganisms live inside Billions of microorganisms live inside

of your body.of your body. Most of them do not cause you any Most of them do not cause you any

harm, but sometimes they can make you harm, but sometimes they can make you sick.sick.

HARMFUL GERMS HARMFUL GERMS Germs can get into your body by Germs can get into your body by

hitching a ride on foods you eat and hitching a ride on foods you eat and water you drink.water you drink.

If they multiply inside of you, they can If they multiply inside of you, they can make you sick.make you sick.

FOOD POISONINGFOOD POISONING Germs, also known as pathogens, can Germs, also known as pathogens, can

get into food from the soil, polluted get into food from the soil, polluted water, dirty hands, and the air.water, dirty hands, and the air.

Eating or drinking food that contains Eating or drinking food that contains harmful microbes can cause food harmful microbes can cause food poisoning.poisoning.

USE YOUR SENSES TO CHECK FOODUSE YOUR SENSES TO CHECK FOOD Food that looks rotten or smells rotten Food that looks rotten or smells rotten

should be thrown out.should be thrown out. Never taste food that you think might be Never taste food that you think might be

bad.bad. Even if disease-producing germs are in a Even if disease-producing germs are in a

food, you may be unable to taste or smell food, you may be unable to taste or smell them.them.

PREVENT FOOD POISONINGPREVENT FOOD POISONINGYou can prevent food poisoning by You can prevent food poisoning by

following four food safety following four food safety behaviors.behaviors.

CLEANCLEAN SEPARATESEPARATE COOKCOOK CHILLCHILL

CLEANCLEAN WASHWASH hands with soap and warm hands with soap and warm

water for a minimum of 20 seconds water for a minimum of 20 seconds before and after handling food.before and after handling food.

RUNRUN cutting boards and utensils cutting boards and utensils through the dishwasher or wash them through the dishwasher or wash them in hot soapy water after each use.in hot soapy water after each use.

CLEANCLEAN KEEPKEEP countertops clean by washing countertops clean by washing

with hot soapy water after preparing with hot soapy water after preparing food.food.

SEPARATESEPARATE USE USE one cutting board for raw meat, one cutting board for raw meat,

poultry, and seafood and another for poultry, and seafood and another for salads and ready-to-eat foods.salads and ready-to-eat foods.

KEEPKEEP raw meat, poultry, and seafood raw meat, poultry, and seafood and their juices apart from other food and their juices apart from other food items in your grocery cart.items in your grocery cart.

SEPARATESEPARATE STORESTORE raw meat, poultry, and seafood raw meat, poultry, and seafood

in a container or on a plate so juices in a container or on a plate so juices won’t drip on other foods.won’t drip on other foods.

COOKCOOK USEUSE a food thermometer-you can’t tell a food thermometer-you can’t tell

food is cooked safely by how it looks.food is cooked safely by how it looks.

STIRSTIR, rotate the dish, and cover food , rotate the dish, and cover food when microwaving to prevent cold when microwaving to prevent cold spots where bacteria can survive.spots where bacteria can survive.

COOKCOOK BRINGBRING sauces, soups, and gravies to sauces, soups, and gravies to

a rolling boil when reheating.a rolling boil when reheating.

CHILLCHILL COOL the refrigerator to 40 degrees or COOL the refrigerator to 40 degrees or

below and use an appliance below and use an appliance thermometer to check the temperature.thermometer to check the temperature.

CHILL leftovers and takeout foods CHILL leftovers and takeout foods within 2 hours, and divide foods into within 2 hours, and divide foods into shallow containers for rapid cooling.shallow containers for rapid cooling.

CHILLCHILL THAW meat, poultry, and seafood in THAW meat, poultry, and seafood in

the refrigerator, not on the counter, and the refrigerator, not on the counter, and don’t stuff the refrigerator.don’t stuff the refrigerator.

YOU CAN BE FOOD SAFEYOU CAN BE FOOD SAFERemember and apply the four food Remember and apply the four food

safety behaviors and you will stay safety behaviors and you will stay healthy.healthy.

When it comes to your food, remember When it comes to your food, remember it is better to be safe than sorry!it is better to be safe than sorry!