EXPLORING FOOD SAFETY Presentation by Lori Brandman Food Safety Education Program Coordinator University of Arizona Cooperative Extension 840 Rodeo Drive, #C Prescott, AZ 86305 928-445-6590 X235
How Food Safe Are You? Did you know… Every year about 3000 people die from food borne illness. Approximately 13 men, women, and children die every day from food borne illness. More than 325,000 people are hospitalized each year for food borne illness. Approximately 76 million cases of food borne illness occur annually across the United States.
GERMS CAN MAKE YOU SICK • Germs are microorganisms-tiny, living creatures. • Billions of microorganisms live inside of your body. • Most of them do not cause you any harm, but sometimes they can make you sick.
HARMFUL GERMS • Germs can get into your body by hitching a ride on foods you eat and water you drink. • If they multiply inside of you, they can make you sick.
FOOD POISONING • Germs, also known as pathogens, can get into food from the soil, polluted water, dirty hands, and the air. • Eating or drinking food that contains harmful microbes can cause food poisoning.
USE YOUR SENSES TO CHECK FOOD • Food that looks rotten or smells rotten should be thrown out. • Never taste food that you think might be bad. • Even if disease-producing germs are in a food, you may be unable to taste or smell them.
PREVENT FOOD POISONING You can prevent food poisoning by following four food safety behaviors. CLEANSEPARATECOOKCHILL
CLEAN • WASH hands with soap and warm water for a minimum of 20 seconds before and after handling food. • RUN cutting boards and utensils through the dishwasher or wash them in hot soapy water after each use.
CLEAN • KEEP countertops clean by washing with hot soapy water after preparing food.
SEPARATE • USE one cutting board for raw meat, poultry, and seafood and another for salads and ready-to-eat foods. • KEEP raw meat, poultry, and seafood and their juices apart from other food items in your grocery cart.
SEPARATE • STORE raw meat, poultry, and seafood in a container or on a plate so juices won’t drip on other foods.
COOK • USE a food thermometer-you can’t tell food is cooked safely by how it looks. • STIR, rotate the dish, and cover food when microwaving to prevent cold spots where bacteria can survive.
COOK • BRING sauces, soups, and gravies to a rolling boil when reheating.
CHILL • COOL the refrigerator to 40 degrees or below and use an appliance thermometer to check the temperature. • CHILL leftovers and takeout foods within 2 hours, and divide foods into shallow containers for rapid cooling.
CHILL • THAW meat, poultry, and seafood in the refrigerator, not on the counter, and don’t stuff the refrigerator.
YOU CAN BE FOOD SAFE Remember and apply the four food safety behaviors and you will stay healthy. When it comes to your food, remember it is better to be safe than sorry!