Fighting BAC! Food Safety in the Elderly Nutrition Program. 1 — LOOKING AT THE ENEMY. Every year: 76 million people get foodborne illness 325,000 are hospitalized 5000 die 1 in every 4 Americans will get foodborne illness this year. Who is susceptible?. Older adults (65 years and older)
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Food Safety in the Elderly Nutrition Program
CLEAN:Wash hands and surfaces often
COOK:Cook foods to proper temperatures
CHILL:Refrigerate foods promptly
Which of these foods would you accept and why?
At what temperature do each of these
foods need to be stored:
1. Use a food thermometer that has a temperature range between 0-220oF.
2. Each day check the accuracy of your food thermometer(s) in ice water.
3. Clean and sanitize the thermometer before each use.
4. Insert into the thickest part of the food or into the center of the food.
To what temperature do you cook each of these foods?
CLEANING = removing dirt and debris
SANITIZING = killing 99.999% of harmful bacteria that might still be on the surface.
1. Wash surface with soapy water.
2. Rinse with clean water.
3. Immerse rinsed item into a properly prepared sanitizing solution.
4. Let soak for 2 minutes.
5. Remove and air-dry.
6. Store item in clean location.
1 teaspoon unscented chlorine bleach
1 gallon, warm not hot water
Sanitizing solution at 50 ppm
“Foodborne illness is nearly 100% preventable if food is handled safely from the time it is received until the time it is served.”
Photos taken at:
Garner Senior Center