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MyPyramid
Food Safety
Guidelines
“Used with permission”
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Estimates of foodborne illnesses in the U.S. each year:
76 million peoplebecome ill
76 million peoplebecome ill
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5,000 people die 5,000 people die
Common Signs and Symptoms
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Upset stomach
Vomiting
Diarrhea Fever
Dehydration(sometimes severe)
Possible Severe Results
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Paralysis
Meningitis
Death
Don’t count on these to test for food safety!
Don’t count on these to test for food safety!
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Sight
Smell Taste
Even IF tasting would tell …
Why risk getting sick?
Even IF tasting would tell …
Why risk getting sick?
A “tiny taste” may not protect you …
as few as 10 bacteria could cause some foodborne illnesses!
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Why gamble with your health? Why gamble with your health?
It takes about ½ hourto 6 weeks to become ill from unsafe foods.
You may become sick later even if you feel OK after eating.
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Why risk other people’s health? Why risk other people’s health?
Some people have a greater risk for foodborne illnesses. A food you safelyeat might make others sick.
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Is the food safefor everyone at
the table?
Is the food safefor everyone at
the table?
Did You Know????
• These foods could potentially carry the following foodborne illnesses: Food Foodborne Illness
1. Any raw meat Campylobacter
2. Ground Meats E-coli (Feces/
raw sewage )
3. Shellfish Norwalk virus
Raw vegetables
Contaminated water/ice
4 Chicken Salmonella
5. Seafood/Salads Hepatitis A
6. Canned foods Botulism
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MOST COMMON
People with a higher risk of foodborne illness
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2. Pregnantwomen
1. Infants3. Young
children andolder adults
4. People with weakened immune systems and individuals with certain chronic diseases
Be a winner!Be a winner!
Increase your odds of preventing a foodborne illness in YOUR HOME!
Increase your odds of preventing a foodborne illness in YOUR HOME!
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“Key recommendations”for food safety
“Key recommendations”for food safety
The 2005 USDA Dietary Guidelines give four“Key Recommendations” for food safety.
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Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
Wash hands and food-contact surfaces.
Wash hands and food-contact surfaces.
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Recommendation 1: CLEANRecommendation 1: CLEAN
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Wash your hands!
Hand washing is the most effective way
to stop the spread of illness.
How to wash hands
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1. Wet hands with WARM water.
2. Soap and scrub for 10-15 seconds while singing “Happy Birthday”
3. Rinse under clean, running water.
4. Dry completely using a paper towel.
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Wash hands after …
Using bathroom orchanging diapers
Handling pets
Touching a cut or open sore
Handling food
AND before ...
Sneezing, blowing nose, coughing
or touching face and hair
Clean during food preparationWash and sanitize cutting boards, knives, utensils and counter tops. Use hot soapy water and sanitizing solution after preparing each food and before going on to the next.
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Avoid spreading bacteria• Wipe up kitchen
surfaces or spills – Paper towels or clean
cloths
• Wash cloths often – hot cycle of washing
machine
– dry in hot dryer
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Dirty dishcloths spread bacteriaDirty dishcloths spread bacteria• Wet/damp dishcloths
ideal environments for bacterial growth
• Avoid reusing dishcloths before re-washing
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More germs in the average kitchen than average bathroom Sponges/ (dirty) dishcloths worst offenders. ~research by Dr. Charles Gerba
Recommendation 2: SEPARATERecommendation 2: SEPARATE
•Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
•Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
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• Use different cutting boards
Use one for raw meat, poultry and seafood …
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… and separate one for fresh produce.
•Separate foods while shopping and storing
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• Bag and store raw meats separate from ready-to-eat food
• Store raw meat on bottom of refrigerator to keep juices from leaking onto other food
•Use clean platesWash plates used to hold raw meat/poultry/pork/seafood in hot soapy water before using them to serve food.
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Recommendation 3: COOKRecommendation 3: COOK
• Cook foods to a safe temperature to kill microorganisms.
• Cook foods to a safe temperature to kill microorganisms.
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Recommendation 3: COOK!• Cook chicken to:
•170° for personal/home use •165° for food service •to prevent salmonella.
• Ground beef to:•1600 for personal/home use and •155° for food service •the prevention of e-coli.
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Recommendation 4: CHILLRecommendation 4: CHILL
•Chill (refrigerate) perishable foods promptly and defrost foods properly. •40° for personal/home use •41°F or lower for food service
•Chill (refrigerate) perishable foods promptly and defrost foods properly. •40° for personal/home use •41°F or lower for food service
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Holding Temperatures
140º home135º food service
41º food service40º home
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DANGER ZONE
DANGER ZONE
Bacteria multiply rapidly between 40-140°F personal/home
41-135°F food service
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Remember:
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