Download - Food safety notes and mythbusters
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8th Grade Life Skills
Food Safety Notes&
Food Safety Mythbusters
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DID YOU KNOW…• Food-borne illness causes an estimated 48
million illnesses and 3,000 deaths each year in the United States
(Heart disease: 616,067, Cancer: 562,875, Accidents (unintentional injuries): 123,706)
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What is a Food-Borne Illness?
• All illness that comes from eating food contaminated by bad bacteria or toxins
• Symptoms may occur within minutes to weeks afterwards
• Symptoms include nausea, diarrhea, vomiting, and/or fever
• Can lead to death in extreme cases
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People with Increased Risk…
• Infants
• Young children
• Pregnant women and their unborn babies
• Older adults
• People with weakened immune systems
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Food-Borne Illness Contd.
• Effects of ingesting harmful bacteria vary from person to person• Some people may get very sick, others
may have no symptoms
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Video: 4 Steps
• Watch the series of 4 youtube videos on the 4 Steps of Food Saftey from the USDA. Link is below!
• http://www.youtube.com/watch?v=HBg03D1474Q&list=PL1FB7B9DA0B767F87
• Answer questions that go with the videos.
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Partnership for Food Safety Education
www.fightbac.org2011 Partnership for Food Safety Education
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2011 Partnership for Food Safety Education
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MythFreezing foods kills harmful bacteria that can cause
food poisoning.
2011 Partnership for Food Safety Education
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FactAlthough freezing food does prevent bacteria from multiplying, the only way to kill bacteria
is to cook food to the proper temperature.
2011 Partnership for Food Safety Education
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Rule of Thumb• When food is thawed, bacteria can still be
present
• Always use a food thermometer to measure the temperature of cooked foods
2011 Partnership for Food Safety Education
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Myth
I eat a vegetarian diet, so I don’t have to worry about food poisoning.
2011 Partnership for Food Safety Education
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FactFruits and vegetables may carry a risk of foodborne illness just like any other food.
2011 Partnership for Food Safety Education
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Rule of Thumb• In order to reduce your risk of contracting
food poisoning, make sure you follow the four steps of keeping food safe: clean, separate, cook and chill.
2011 Partnership for Food Safety Education
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MythPlastic or glass cutting boards don’t hold
harmful bacteria on their surfaces like wooden cutting boards do.
2011 Partnership for Food Safety Education
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FactAny type of cutting board can hold harmful
bacteria on its surface.
Every cutting board should be
washed and sanitized after
each use.
2011 Partnership for Food Safety Education
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Rule of Thumb• Plastic, glass, granite, and hardwood cutting
boards are dishwasher safe
• Wooden cutting boards do not hold up well in the dishwasher and should be hand-washed
• Cutting boards should be discarded after becoming excessively worn or developing hard-to-clean grooves
2011 Partnership for Food Safety Education
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MythLocally grown, organic foods will never give me
food poisoning.
2011 Partnership for Food Safety Education
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FactAny food, whether organic or conventional,
could become unsafe with illness-causing bacteria at any point during the chain from
farm to table.
2011 Partnership for Food Safety Education
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Rule of Thumb• Rinse fresh fruits and vegetables under
running tap water, including those with skins and rinds that are not eaten
• Do not use soap, bleach, or detergent to wash produce
• Packaged fruits or vegetables that are labeled “ready-to-eat” or “washed” do not need to be re-washed
2011 Partnership for Food Safety Education
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2011 Partnership for Food Safety Education
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2011 Partnership for Food Safety Education
Frozen foods taste extra good,
when you cook them like you should!
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2011 Partnership for Food Safety Education
Organic and conventional foods are both great,
as long as you clean, cook, chill and separate!
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2011 Partnership for Food Safety Education
Fruits and veggies are healthy treats,
be sure to wash them before you eat!
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2011 Partnership for Food Safety Education
Regardless of the cutting board you choose,
make sure to clean after its been used!
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2011 Partnership for Food Safety Education
The Partnership’s mission is to end illness and death from foodborne infection. For more information, please visit our
website:
www.fightbac.org
Presented by (insert name of your organization here)