1 home food safety american dietetic association consumer program addresses critical steps to safely...
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Home Food Safety
Home Food Safety• American Dietetic Association
• Consumer program addresses critical steps to safely prepare food in the home
• Provides easy, actionable tips
Home Food Safety• American Dietetic Association
• Consumer program addresses critical steps to safely prepare food in the home
• Provides easy, actionable tips
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Home Food SafetyWhy Food Safety Is Important
• 76 million cases of foodborne illness each year
• 325,000 people are hospitalized annually
• 5,000 deaths each year
• 76 million cases of foodborne illness each year
• 325,000 people are hospitalized annually
• 5,000 deaths each year
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Home Food SafetyConsumers and Food Safety
• 82% say food safety is “very important”
• 97% think the person preparing food in the home plays the biggest role
• 62% say they would find it “very helpful” for restaurants to provide storage and reheating instructions for “doggy bag” items
• 82% say food safety is “very important”
• 97% think the person preparing food in the home plays the biggest role
• 62% say they would find it “very helpful” for restaurants to provide storage and reheating instructions for “doggy bag” items
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Home Food SafetyCommon Foodborne Illnesses
Illness Potential Sources
SalmonellaCampylobacter
PoultryMeatEggsUnpasteurized milk/dairy productsRaw produce
Listeria Raw milkSoft cheeseLuncheon meats/hot dogsRaw produce
E. Coli Raw/undercooked meatRaw produceUnpasteurized milk
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Home Food Safety
How does foodborne illness occur?
• Contaminated foods carry microbes into the body
• Some microbes can overcome the body’s defenses and cause infections
What are its typical primary symptoms?
• Nausea
• Vomiting
• Abdominal cramps
• Diarrhea
How does foodborne illness occur?
• Contaminated foods carry microbes into the body
• Some microbes can overcome the body’s defenses and cause infections
What are its typical primary symptoms?
• Nausea
• Vomiting
• Abdominal cramps
• Diarrhea
Infections and its Symptoms
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Home Food Safety
Everyone is at risk.Groups with an increased risk include:
• Young children• Pregnant women• Elderly men and women• Individuals with autoimmune
disorders, liver disease or decreased stomach acidity
• Alcoholics – because of possible liver damage/disease
• Individuals with reduced immune function due to chemotherapy or radiotherapy, and those taking steroids or antibiotics to treat immune deficiencies
• Individuals who are malnourished• Individuals with viruses• Individuals in institutionalized settings
Everyone is at risk.Groups with an increased risk include:
• Young children• Pregnant women• Elderly men and women• Individuals with autoimmune
disorders, liver disease or decreased stomach acidity
• Alcoholics – because of possible liver damage/disease
• Individuals with reduced immune function due to chemotherapy or radiotherapy, and those taking steroids or antibiotics to treat immune deficiencies
• Individuals who are malnourished• Individuals with viruses• Individuals in institutionalized settings
Who’s at Risk?
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Home Food Safety
• Improper refrigeration and storage
• Poor personal hygiene
• Cross-contamination
• Contaminated food sources
• Undercooking
• Other time and temperature mistakes
• Improper refrigeration and storage
• Poor personal hygiene
• Cross-contamination
• Contaminated food sources
• Undercooking
• Other time and temperature mistakes
Risks You Can Control
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Home Food Safety
• Wash hands often
• Wash produce before cutting, cooking or eating
• Wash utensils and cutting boards after each use
• Keep kitchen surfaces clean
• Keep raw meat and ready-to-eat foods separate
• Cook food to proper temperatures
• Refrigerate food promptly to below 40°F
• Pay close attention to use-by dates
• Wash hands often
• Wash produce before cutting, cooking or eating
• Wash utensils and cutting boards after each use
• Keep kitchen surfaces clean
• Keep raw meat and ready-to-eat foods separate
• Cook food to proper temperatures
• Refrigerate food promptly to below 40°F
• Pay close attention to use-by dates
Ensuring Food Safety at Home
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Home Food Safety
Effective handwashing may
eliminate nearly half of all cases of
foodborne illness
• Use warm, soapy water• Wash front and back of hands, up to your wrists and under nails• Handwashing should last 20 seconds
(or through two choruses of “Happy Birthday”)
• Rinse thoroughly• Dry with a paper towel or clean cloth or
air dry
Effective handwashing may
eliminate nearly half of all cases of
foodborne illness
• Use warm, soapy water• Wash front and back of hands, up to your wrists and under nails• Handwashing should last 20 seconds
(or through two choruses of “Happy Birthday”)
• Rinse thoroughly• Dry with a paper towel or clean cloth or
air dry
Wash Hands Often
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Home Food Safety
Before you:
• Prepare food• Eat meals • Feed children
Before you:
• Prepare food• Eat meals • Feed children
When to Wash Your Hands
After you:
• Handle raw foods (including meats, eggs, and fresh fruits and vegetables)
• Switch food-preparation tasks
• Use the restroom• Change a diaper• Cough or sneeze• Handle garbage or
dirty dishes • Touch a cigarette• Use the phone• Play with a pet • Touch a cut or sore
After you:
• Handle raw foods (including meats, eggs, and fresh fruits and vegetables)
• Switch food-preparation tasks
• Use the restroom• Change a diaper• Cough or sneeze• Handle garbage or
dirty dishes • Touch a cigarette• Use the phone• Play with a pet • Touch a cut or sore
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Home Food Safety
• Clean kitchen surfaces, appliances and tools with hot, soapy water
• Wash dishcloths and towels in the washing machine hot cycle
• Sanitize sponges in bleach solution• Replace sponges frequently• Do not use dish towels for multiple jobs
• Clean kitchen surfaces, appliances and tools with hot, soapy water
• Wash dishcloths and towels in the washing machine hot cycle
• Sanitize sponges in bleach solution• Replace sponges frequently• Do not use dish towels for multiple jobs
Kitchen Surface Safety
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Home Food Safety
• What is cross-contamination?
• Keep raw and ready-to-eat foods separate
• What is cross-contamination?
• Keep raw and ready-to-eat foods separate
Keep Raw Meat and Ready-to-Eat Foods Separate
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Home Food Safety
• Store raw meat on bottom shelf
of refrigerator
• Wash all produce, even
pre-packaged/pre-washed
• Store washed produce in clean container
• Wash plates between uses or use
separate plates
• Use one utensil to taste and another to
stir food
• Use clean scissors to open bags
• Wear disposable gloves if you have a cut
or sore
• Store raw meat on bottom shelf
of refrigerator
• Wash all produce, even
pre-packaged/pre-washed
• Store washed produce in clean container
• Wash plates between uses or use
separate plates
• Use one utensil to taste and another to
stir food
• Use clean scissors to open bags
• Wear disposable gloves if you have a cut
or sore
Prevent Cross-Contamination
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Home Food SafetyUse Cutting Boards Safely
• Use two cutting boards – one for raw meat and one for ready-to-eat foods
• Wash boards thoroughly in hot, soapy water or place in dishwasher
• Rinse
• After cutting raw meat, wash, rinse and sanitize boards
• Discard boards with cracks, crevices or scars
• Use two cutting boards – one for raw meat and one for ready-to-eat foods
• Wash boards thoroughly in hot, soapy water or place in dishwasher
• Rinse
• After cutting raw meat, wash, rinse and sanitize boards
• Discard boards with cracks, crevices or scars
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Home Food Safety
• Harmful bacteria are destroyed when
food is cooked to proper temperatures
• The only reliable way to determine
“doneness” is with a meat thermometer
• Wash the thermometer in hot, soapy
water after each use
• Harmful bacteria are destroyed when
food is cooked to proper temperatures
• The only reliable way to determine
“doneness” is with a meat thermometer
• Wash the thermometer in hot, soapy
water after each use
Cook to Proper Temperatures
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Home Food Safety
• How to Use a Thermometer*
• *Remember to wash thermometer thoroughly after each reading.
• How to Use a Thermometer*
• *Remember to wash thermometer thoroughly after each reading.
Taking Food Temperatures
Red meat, roast, steak, chops, poultry pieces
Insert into thickest part of meat, away from bone, fat, gristle
Whole-bird poultry
Insert into inner thigh area, near breast, not touching bone
Ground meat, poultry
Insert into thickest area of meatloaf or thick patty, reaching the very center with stem; for thin patties, insert sideways to center
Egg dishes, casseroles
Insert to center of thickest area of dish
Fish Fish is done when it is opaque and flakes easily with a fork
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Home Food SafetySafe Minimum Internal Temperatures
Ground meat products
(patties, meatballs, meatloaf)
160°F
Roasts, Steaks, Chops
Medium-rare
Medium
Well-done
145°F
160°F
170°F
*Remember to wash thermometer thoroughly after each reading.
Beef, Lamb and Veal
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Home Food SafetySafe Minimum Internal Temperatures
Ground chicken/turkey 165°F
Whole chicken/turkey 165°F
Boneless turkey roasts, poultry breasts, white meat roasts
165°F
Poultry thighs, wings, drumsticks
165°F
Duck/goose 165°F
Stuffing (alone or in-bird) 165°F
Poultry
*Remember to wash thermometer thoroughly after each reading.
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Home Food SafetySafe Cooking Temperatures
Pork
All cuts and ground products
Medium
Well-done
160°F
170°F
Fresh ham 160°F
Fully cooked ham, reheated 140°F
*Remember to wash thermometer thoroughly after each reading.
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Home Food SafetySafe Cooking Temperatures
Miscellaneous
*Remember to wash thermometer thoroughly after each reading.
Eggs and egg dishes 160°F
Leftovers, reheated 165°F
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Home Food Safety
• 40°F or above is food “danger zone”
• Refrigerate within two hours – one hour in hot weather (90°F and above)
• Store food in shallow containers to ensure even cooling
• Add ice to thick items (e.g., soup, chili, sauces) to speed up cooling process
• Set refrigerator to below 40°F – use a refrigerator thermometer
• 40°F or above is food “danger zone”
• Refrigerate within two hours – one hour in hot weather (90°F and above)
• Store food in shallow containers to ensure even cooling
• Add ice to thick items (e.g., soup, chili, sauces) to speed up cooling process
• Set refrigerator to below 40°F – use a refrigerator thermometer
Refrigerate Food Promptly to Below 40°F
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Home Food Safety Recommended Storage Time for Leftovers
Cooked beef, pork, poultry
3-4 days1
Sushi or sashimi
Eat on day of purchase2
Casserole 3-4 days1
Pizza, cooked 3-4 days
Egg dishes 3-4 days
Sliced deli meats
3-5 days
Cooked vegetables
3-4 days2
Hard-boiled egg 7 days1
Cake/ cheesecake
7 days3
Sources: USDA,1 FDA,2 FMI3; Sept. 2004
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Home Food Safety
• Wash hands often
• Keep raw meats and ready-to-eat foods
separate
• Cook food to proper temperatures
• Refrigerate food promptly to below 40°F
• Wash hands often
• Keep raw meats and ready-to-eat foods
separate
• Cook food to proper temperatures
• Refrigerate food promptly to below 40°F
Every Meal, Every Day
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• ADA Home Food Safety • www.homefoodsafety.org
• “Home Food Safety…It’s in Your Hands® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September 2003.
• www.adajournal.org
• ADA Center for Professional Development• www.eatright.org
• Partnership for Food Safety Education, FightBAC!• www.fightbac.org
• Safe Food for You and Your Family (The American Dietetic Association Nutrition Now Series)by Mildred McInnis Cody, American Dietetic Association
• Food Safety for Professionals (Second Edition) by Mildred McInnis Cody, M. Elizabeth Kunkel
• ADA Home Food Safety • www.homefoodsafety.org
• “Home Food Safety…It’s in Your Hands® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September 2003.
• www.adajournal.org
• ADA Center for Professional Development• www.eatright.org
• Partnership for Food Safety Education, FightBAC!• www.fightbac.org
• Safe Food for You and Your Family (The American Dietetic Association Nutrition Now Series)by Mildred McInnis Cody, American Dietetic Association
• Food Safety for Professionals (Second Edition) by Mildred McInnis Cody, M. Elizabeth Kunkel
Home Food SafetyAdditional Resources and Training