Stay healthy with food safety
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Stay Healthy with Food Safety PowerPoint PPT Presentation

Stay Healthy with Food Safety. The University of Georgia Cooperative Extension Service. Causes of food-borne illness. Bacteria Leading cause Viruses Parasites Fungi. Who is at risk for food-borne illness?.

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Stay Healthy with Food Safety

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Stay healthy with food safety

Stay Healthy with Food Safety

The University of Georgia Cooperative Extension Service


Causes of food borne illness

Causes of food-borne illness

  • Bacteria

    • Leading cause

  • Viruses

  • Parasites

  • Fungi


Who is at risk for food borne illness

Who is at risk for food-borne illness?

  • EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others:

    • Children

    • Pregnant women

    • Seniors

    • Individuals with compromised immune systems

      • Medications that weaken natural immunity


Four steps to food safety

Four steps to food safety

  • Cleanliness

  • Food separation

  • Proper cooking

  • Chill


Cleanliness

Cleanliness

  • Personal hygiene

    • Wash hands with hot, soapy water

  • Cleaning and sanitizing kitchen surfaces and utensils

    • Use hot, soapy water after preparing each food item


Food separation

Food separation

  • Raw meat, seafood, and poultry separated from other foods during shopping and storage

  • Different cutting boards for raw meat, seafood, poultry and other foods


Proper cooking

Proper cooking

  • Food thermometer

    • Types

      • Dial-face

      • Digital instant read

    • Correct use

      • Insertion in thickest part of food

      • Reading taken after 15 second wait once temperature stops changing

      • Periodic accuracy check in cold water

  • Proper cooking temperatures for different foods


Chill

Chill

  • Proper temperature setting of appliances

    • Refrigerator: 35-38 degrees Fahrenheit

    • Freezer: no higher than 0 degrees Fahrenheit

  • Cooled to under 40 degrees Fahrenheit within 2 hours

    • Divide large amounts of food into smaller portions


Chill1

Chill

  • Safe defrosting of frozen foods

    • Defrost foods in refrigerator, not on counter top

    • Under cold, running water

    • Microwave, if cooked immediately

    • No room temperature defrosting


Take home message

TAKE HOME MESSAGE

  • The highest rates of food-borne illness occur at home!

  • Keep food nutritious and safe to eat by following the Four Steps to Food Safety:

    • Clean! (hands and equipment)

    • Separate! (raw foods especially)

    • Cook! (use a thermometer to assure safety)

    • Chill! (check refrigerator and freezer temperatures)


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