To Your Health!Food Safety for Seniors

Safe Food for Tennessee

Why Worry?

• You are different.

• Microorganisms are different.

• Our food is different.

You Are Different

• Changes in your immune system.

• More likely to have a chronic disease.

• More likely to be taking medications.

Microorganisms are Different

They cause more serious complications• E coli 0157:H7 can cause thrombotic

thrombocytopenic purpura (TTP).• Campylobacter jejuni can cause life-

threatening blood infection, colitis and Guillain-Barré syndrome.

• Salmonella can cause reactive arthritis.

Our Food is Different

• Food production is centralized.

• Our food supply is global.

• We live in a world withterrorism ( both domestic and foreign).

Do You…• Overcook meat to be sure it gets

done?

• Leave leftovers out so the family has food to eat during the day?

• Keep your canned goods for years?

• Like to eat your eggs a little runny?

Follow the Five Steps

Clean

SeparateCook

ChillAvoid food from unsafe sources

CleanWash hands and surfaces often• Hands in warm soapy water for 20

seconds.• Cutting boards, dishes, utensils and

counter tops in hot soapy water.• Use paper or clean towels.• Wash produce.• Clean lids on canned foods.

Separate

Don’t cross-contaminate

• Separate foods in your grocery cart.

• Use separate cutting boards.

• Use clean plate.

• Don’t reuse marinades.

CookCook to proper temperatures

• Use a food thermometer.

• Cook ground beef to at least 1600 F.

• Reheat fully cooked hams to 1400 F.

• Cook seafood to 1450 F.

Cook to proper temperatures

• Cook eggs until firm.

• Bring, sauces, soups and gravy to a boil.

• Reheat hot dogs and luncheon meats to steaming hot.

• Cover, stir and rotate in the microwave.

Cook

Is It Done Yet?

at 1450F

Steaks & Roasts

YES

Is It Done Yet?

at 1450F

Fish

YES

Is It Done Yet?

at 1450F

Pork

NO

at 1600F

Is It Done Yet?

at 1600F

Ground beef

YES

Is It Done Yet?

at 1450F

Egg Dishes

NO

at 1600F

Is It Done Yet?

at 1450F

Chicken Breasts

NO

at 1650F

Is It Done Yet?

at 1650F

Chicken

YES

ChillRefrigerate promptly

• Refrigerate or freeze within 2 hours.

• Thaw in refrigerator, cold water or microwave.

• Divide large amounts.

• Follow recommended storage times.

Avoid Unsafe Food• Buy pasteurized dairy and juice.

• Buy refrigerated eggs.

• Avoid unsafe or unclean conditions.

• Buy cans free from dents, cracks or bulging lids.

Follow the Dates

• Open Dates– Sell-By date– Best if Used By

(or Before) date– Use-By date

• Closed or coded dates

What are the Five Steps?

Clean

SeparateCook

ChillAvoid food from unsafe sources

It’s Not Your Father’s Upset Stomach and Diarrhea

Complications from a seriously bad bug can lead to…– Blood infections– Arthritis– Nervous system disorders– Kidney failure– Death

Make safe food handling a lifelong commitment to minimize your risk of

foodborne illness.

For more information on preventing foodborne illness, contact your local Extension office.