Fight BAC! Keep Food Safe From Bacteria ®
® Facts about BAC! • Bacteria are a part of all living things. • Not all bacteria are bad. • Bacteria can be spread in many ways. • Bacteria grow rapidly at room temperature. • Refrigeration or freezing can slow down or stop bacterial growth.
What is Foodborne Illness? • A sickness that results from eating foods that are contaminated with harmful bacteria or other microorganisms. • Common symptoms include: diarrhea, abdominal cramps, fever, headache, and vomiting. • Consequences can be severe and may lead to hospitalization or even death.
At-Risk Groups • Infants and Children • Pregnant Women • Older Adults • Those with compromised immune systems
CLEAN • Use Soap • Warm, Running Water • Rub hands together to kill more germs. • Wash for at least 20 seconds
SEPARATE... Don’t Cross Contaminate • Separate raw meat, poultry, and seafood from other food in the grocery shopping cart. • Store raw meats on the bottom shelf of the refrigerator. • Use separate cutting boards for raw meat and other foods. • NEVER place cooked foods on a plate which previously held raw meats, poultry or seafood.
COOK • Use a food thermometer to check temperature of food. • Foods should be cooked to a recommended temperature. • Always cover foods, stir and rotate for even cooking. • Foods should be reheated thoroughly to 165°F.
CHILL • Foods should be kept 40°F or below in refrigerator. • Foods should be kept 0°F or below in freezer. • Refrigerate or freeze leftovers within TWO hours. • Defrost foods in refrigerator, cold water, or microwave. • When in doubt, throw it out!
Evaluation Questions 1. At what temperatures should foods be stored in the refrigerator and freezer? 2. What is the longest period of time that foods can be left out at room temperature? 3. True or False. It is okay to put cooked foods on the same plate that held raw meat.