Foodborne illness Any sickness resulting from eating unsafe food Can be mild or even fatal Most are caused by microorganisms—tiny
microscopic organisms including bacteria, parasites and viruses
Many of these are helpful and used (in small amounts) in the making of foods like yogurt or vinegar, but others or too much of them can make us sick
Contamination of foods Occurs when harmful bacteria get into food and
multiply to dangerous amounts In order for this to occur, the right temperature,
food, and moisture must be present The danger zone for contamination occurs
between 40 and 140 F That is why it is important to keep hot foods hot
and cold foods cold; to prevent bacteria growth and contamination
Symptoms of foodborne illness: Occur from 30 minutes to 2 weeks after eating
contaminated food—usually 4 to 48 hrs. General symptoms include nausea, vomiting,
diarrhea, abdominal pain. Sometimes cases are severe and need immediate attention
Who is at risk? Those with weakened immune systems are most
at risk—the elderly, pregnant women, infants and young children
Anyone can be a victim of foodborne illness
What should you do if you suspect foodborne illness? Rest and drink plenty of fluids Call the local health department and make a
report if: The food came from a restaurant The food was prepacked from a store It was eaten at a large gathering and others might be sick
To prevent foodborne illness— Keep foods at the correct temperature Destroy bacteria through proper cooking Prevent the spread of microorganisms
Shopping for food safely To protect yourself during food shopping:
Check freshness dates on packages Choose canned goods without rust, dents, or
bulging Keep raw meats and poultry separate from other
foods Be sure packages are unopened Be sure refrigerated and frozen foods look like
they should—not like they have been left out Select foods that should be cold last during your
shopping trip
Storing food safely Dry storage occurs in a cabinet or
somewhere dry and dark Never store foods under the sink or next to a
heat source Store foods away from cleaning products Good things to store here are cereals, crackers,
canned foods, dry beans, pasta vegetable oil, peanut butter
Rotate your supply by putting the new purchases behind the older ones in the cabinet
Storing food safely, continued Refrigerator storage—between 32-40
Store perishable fruits, vegetables, dairy, eggs, meats, poultry, leftovers
Keep foods in airtight containers Wipe up spills immediately Discard spoiled foods Use door shelves for condiments that are not as
perishable as other items
Storing food safely, continued Freezer storage—0 or less Store any frozen foods as well as foods that
keep longer if they are frozen, such as meats or breads
Wrap foods tightly to avoid freezer burn Label foods with the date and the name of
the food Rotate your supply to use oldest foods first
How long will it keep? Changes can happen to food over time that
make food taste differently or lose nutrients Many changes can also make your foods
harmful
Never eat foods that: Come from leaking or bulging cans, or from
cracked jars Come from containers that spurt liquid when
opened Is slimy, mushy, discolored, or does not look or
smell right Leftovers older than four days Any food you are unsure of
On hard cheeses, mold can be cut away at least 1” around the moldy area, then the food can be re-wrapped and stored
Keeping it Clean! To prevent contamination of food wash
hands: Before food preparation After handling raw food After using the toilet or changing a diaper After touching pets After touching your mouth, nose, hair or other
body parts while handling food
More cleanliness Don’t handle food if you have symptoms of
illnesses Tie back long hair before preparing Wear clean clothing Cover any cuts or sores on your hand with
kitchen gloves Don’t sneeze or cough over food
Keeping your kitchen clean Regularly clean surfaces and appliances Clean up as you go Use paper towels to reduce the spread of
germs Keep dirty dishes away from food
preparation areas Always use clean dishes and utensils Wipe the top of canned foods before using
Avoid cross contamination Occurs when harmful bacteria are transferred
from one food to another. This can happen easily when using raw meats, poultry & fish
To prevent: Use separate cutting boards & knives for meats, poultry or
fish and another for other foods Be cautious of the juices from these foods Wash everything that comes in contact with these foods Use non-porous cutting boards (not wood) with these
foods Never place ready to eat food on a plate that held raw
foods
To thaw foods safely, don’t set out on the counter. In the refrigerator
Place frozen foods in a plastic bag on the lowest shelf. Allow a day or two to thaw
In cold water Place frozen item in sink or large bowl with cold water,
change the water frequently. This is a little quicker than the refrigerator.
In the microwave Place in a microwave safe container and use the defrost
setting. Check frequently so it doesn’t begin cooking
Cooking foods thoroughly The best judge is a thermometer
Food Internal temperature
Beef, veal, lamb, pork 160; well done is 170
Ground poultry, breast thighs, roasts 170
Whole chicken or turkey 180
Fish 145
Serving food safely Keep hot foods hot; above 140 Keep cold foods cold; below 40 Perishable foods should not be allowed to
set more than 2 hours
Preventing Kitchen Accidents Be careful of loose clothing, jewelry or long
hair around fire and appliances To prevent cuts:
Store knives in a block or special drawer Don’t soak knives in a sink where they might not
be seen Use a cutting board Clean up broken glass carefully & immediately
To prevent electrical shock Keep all electricity away from water Keep electrical cords away from heat sources Unplug appliances before cleaning Do not overload an outlet with too many appliances
To prevent falls Keep cabinet doors closed Wipe up spills immediately Use a sturdy stool to reach tall things
To prevent burns and fires Watch foods while they are cooking on the stove Keep a fire extinguisher handy Store flammable items and aerosol cans away from heat Turn handles of pots towards the inside of the range Keep potholders close to the range Lift the lid of a hot pan away from your face, not towards it Do not try to clean a hot stove
To prevent poisoning Store household chemicals away from food and where
children cannot reach them Follow label directions when using Never store in an unmarked container
Handling Emergencies keep a first aid kit and fire extinguisher
handy Know CPR and the Heimich maneuver Stay calm Call for help if you need it Have emergency numbers close to the
phone
Kitchen fires Turn off the heat source Cover the pan, or pour salt or baking soda
on the flames—NEVER WATER Disconnect the appliance