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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

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)