Home Food Safety

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Home Food Safety

• Home Food Safety
• American Dietetic Association
• Consumer program addresses critical steps to
  safely prepare food in the home
• Provides easy, actionable tips

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Home Food Safety
Why Food Safety Is Important

• 76 million cases of
  foodborne illness each year
• 325,000 people are hospitalized
  annually
• 5,000 deaths each year

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Home Food Safety
Consumers and Food Safety

• 82 say food safety is very
  important
• 97 think the person preparing food in the home
  plays the biggest role
• 62 say they would find it very helpful for
  restaurants to provide storage and reheating
  instructions for doggy bag items

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Common Foodborne Illnesses
Home Food Safety
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Infections and its Symptoms
Home Food Safety

• How does foodborne illness occur?
• Contaminated foods carry microbes into the body
• Some microbes can overcome the bodys defenses
  and cause infections
• What are its typical primary symptoms?
• Nausea
• Vomiting
• Abdominal cramps
• Diarrhea

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Home Food Safety
Whos at Risk?

• 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

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Home Food Safety
Risks You Can Control

• Improper refrigeration and storage
• Poor personal hygiene
• Cross-contamination
• Contaminated food sources
• Undercooking
• Other time and temperature mistakes

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Home Food Safety
Ensuring Food Safety at Home

• 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
• Refrigerate food promptly to below 40F
• Pay close attention to use-by dates

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Home Food Safety
Wash Hands Often

• Effective handwashing may
• eliminate nearly half of all cases of
• foodborne 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 or clean cloth
  or air dry

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Home Food Safety
When to Wash Your Hands

• Before you
• Prepare food
• Eat meals
• Feed children

• 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

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Home Food Safety
Kitchen Surface 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

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Home Food Safety
Keep Raw Meat and Ready-to-Eat Foods Separate

• What is cross-contamination?
• Keep raw and ready-to-eat foods separate

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Home Food Safety
Prevent
Cross-Contamination

• 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

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Home Food Safety
Use Cutting Boards Safely

• Use two cutting boards one for raw meat and one
  for ready-to-eat foods
• Wash boards thoroughly in hot, soapy water or
  place in dishwasher
• Rinse
• After cutting raw meat, wash, rinse
  and sanitize boards
• Discard boards with cracks, crevices or scars

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Home Food Safety
Cook to Proper Temperatures

• Harmful bacteria are destroyed when food is
  cooked to proper temperatures
• The only reliable way to determine doneness is
  with a meat thermometer
• Wash the thermometer in hot, soapy water after
  each use

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Home Food Safety
Taking Food Temperatures

• How to Use a Thermometer

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Home Food Safety
Safe Minimum Internal Temperatures
Beef, Lamb and Veal
Remember to wash thermometer thoroughly after
each reading.
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Home Food Safety
Safe Minimum Internal Temperatures
Poultry
Remember to wash thermometer thoroughly after
each reading.
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Home Food Safety
Safe Cooking Temperatures
Pork
Remember to wash thermometer thoroughly after
each reading.
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Home Food Safety
Safe Cooking Temperatures
Miscellaneous
Remember to wash thermometer thoroughly after
each reading.
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Home Food Safety
Refrigerate Food Promptly to Below 40F

• 40F or above is food danger zone
• Refrigerate within two hours one hour in hot
  weather (90F 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 40F use a
  refrigerator thermometer

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Home Food Safety
Recommended Storage Time for Leftovers
Sources USDA,1 FDA,2 FMI3 Sept. 2004
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Home Food Safety
Every Meal, Every Day

• Wash hands often
• Keep raw meats and ready-to-eat foods separate
• Cook food to proper temperatures
• Refrigerate food promptly to below 40F

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Home Food Safety
Additional Resources and Training

• ADA Home Food Safety
• www.homefoodsafety.org
• Home Food SafetyIts in Your Hands 2002
  Survey Comparisons to the 1999 Benchmark JADA,
  September 2003.
• www.adajournal.org
• ADA 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