Food Safety Recommendations

https://podcasts.usu.edu/Podcasts/safe_food_handling/2010-02-03/Prime_Time_Thursday_Safe_Food_Handling-video.mp4

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

76 million people become ill

5,000 people die

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Signs and symptoms

Upset stomach

Vomiting

Diarrhea Fever

Dehydration (sometimes severe)

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Possible more severe conditions

Paralysis

Meningitis

Death

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Don’t count on these to test for food safety!

Sight

Smell Taste

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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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People with a higher risk of foodborne illness

Pregnant women

Infants Young children and

older adults

People with weakened immune systems and individuals with

certain chronic diseases

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“Key recommendations” for food safety

The 2005 USDA Dietary Guidelines give five “Key Recommendations” for food safety.

Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm

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Wash hands and food-contact surfaces.

Recommendation 1: CLEAN

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Wash your hands!

Handwashing is the most effective way to stop the spread of illness.

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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 board for raw meat, poultry and seafood …

… and a separate one for fresh produce.

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Recommendation 3: COOK

Cook foods to a safe temperature to kill microorganisms.

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For more information about using food thermometers, visit this Web site …

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Which ground beef patty is cooked to

a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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This IS a safely cooked hamburger, cooked to an internal temperature of

160°F, even though it's pink inside.

This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F.

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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1 out of 4 hamburgers turns brown before it has been cooked

to a safe internal temperature

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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Recommendation 4: CHILL

Chill (refrigerate) perishable foods promptly and defrost foods properly.

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The TWO-hour rule Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90°F.

Perishable foods include:

• Meat, poultry, fish, eggs, tofu

• Dairy products

• Pasta, rice, cooked vegetables

• Fresh, peeled/cut fruits and vegetables

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DANGER

ZONE

Bacteria multiply rapidly between

41 & 135°F

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A multiplication quiz

How many bacteria will grow from 1 BACTERIA left at

room temperature 7 hours?

Bacteria numbers can double in 20 minutes!

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Answer: 2,097,152!

Refrigerate perishable foods within TWO hours.

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The THAW LAW

• Plan ahead to defrost foods.

• The best way to thaw perishable foods is in the refrigerator.

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Recommendation 5: AVOID...

• Raw (unpasteurized) milk or milk products

• Raw or partially cooked eggs and foods containing raw eggs

• Raw and undercooked meat and poultry

• Unpasteurized juices

• Raw sprouts

Most at risk are infants, young children, pregnant women, older adults and the immunocompromised.