1.01NFoodborne Illness

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1.01 N
MyPyramid Food Safety Guidelines
Used with permission
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Joyce Jensen, CFSP Lincoln-Lancaster County
Health Dept.

• Alice Henneman, MS, RD
• University of Nebraska-Lincoln Extension in
  Lancaster County

Download this PowerPoint athttp//lancaster.unl.e
du/food/mypyramid-foodsafety.shtml
Updated slightly January 2007
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Acknowledgments

• Slide set is based on information provided by
• United States Department of Agriculture
• United States Department of Health Human
  Services
• For more information, visit
• http//www.mypyramid.gov
• http//www.fsis.usda.gov
• http//www.healthierus.gov/dietaryguidelines

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Estimates of foodborne illnesses in the U.S.
each year

• 76 million peoplebecome ill

5,000 people die
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Common Signs and Symptoms

Diarrhea
Fever
Upset stomach
Dehydration(sometimes severe)
Vomiting
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Possibly Severe Results
Paralysis
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Dont count on these to test for food safety!
Sight
Taste
Smell
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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?

• 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 peoples health?
Is the food safefor everyone at the table?

• Some people have a greater risk for foodborne
  illnesses. A food you safelyeat might make
  others sick.

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Did You Know????

• These foods could potentially carry the following
  foodborne illnesses
• Food Foodborne Illness
• Any raw meat Campylobacter
• Ground Meats E-coli
• Shellfish Norwalk virus
• Raw vegatables
• Feces/raw sewage
• Contaminated water/ice
• Chicken Salmonella
• Seafood/Salads Hepatitis A
• Canned foods Botulism

MOST COMMON
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People with a higher risk of foodborne illness
Young children andolder adults
Pregnantwomen
Infants
People with weakened immunesystems and
individuals withcertain chronic diseases
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Be a winner!

• Increase your odds of preventing a foodborne
  illness in YOUR HOME!

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Key recommendationsfor food safety

• The 2005 USDA Dietary Guidelines give fiveKey
  Recommendations for food safety.

Source http//www.health.gov/dietaryguidelines/dg
a2005/recommendations.htm
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Recommendation 1 CLEAN

• Wash hands and food-contact surfaces.

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Wash your hands!
Hand washing is the most effective way to stop
the spread of illness.
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How to wash hands

1. Wet hands with WARM water.
2. Soap and scrub for 10-15 seconds.
3. Rinse under clean, running water.
4. Dry completely using a clean cloth or paper towel.

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Wash hands after
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Clean during food preparation

• Wash 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

• Use paper towels or clean cloths to wipeup
  kitchen surfacesor spills.
• Wash cloths often in the hot cycle of your
  washing machine and dry in a hot dryer.

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Dirty dishcloths spread bacteria

• Wet or damp dishcloths are ideal environments for
  bacterial growth.
• Have a good supplyof dishcloths to avoid reusing
  them before laundry day.

There are more germs in the average kitchen than
the bathroom. Sponges and dishcloths are worst
offenders. research by Dr. Charles Gerba
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Recommendation 2 SEPARATE

• Separate raw, cooked, and ready-to-eat foods
  while shopping, preparing or storing foods.

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Use different cutting boards

• Use one cutting boardfor raw meat, poultry and
  seafood

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Separate foods while shopping and storing.

• Never bag or store raw meats with ready to eat
  foods.
• Raw meats should be stored on the bottom of the
  refrigerator to keep juices from leaking onto
  ready to eat foods.

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Use clean plates

• NEVER serve foods on a plate that previously
  held raw meat, poultry or seafood unless the
  plate has first been washed in hot, soapy water.

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Recommendation 3 COOK

• Cook foods to a safe temperature to kill
  microorganisms.

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Recommendation 3 COOK!

• Cook chicken to a minimum
• temperature of 170 for personal/home use and
  165 for food service for the prevention of
  salmonella.
• Ground beef to a minimum temperature of 1600
  for personal/home use and 155 for food service
  the prevention of e-coli.

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Recommendation 4 CHILL

• Chill (refrigerate) perishable foods promptly and
  defrost foods properly. 40 for personal/home use
  and 41F for or lower for food service

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DANGER ZONE

• Bacteria multiplyrapidly between 40-140F
  personal/home
• use 41 - 135F food service

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Remember
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