Transcript Slide 1

Home Food Safety
Home Food Safety
• Academy of Nutrition and Dietetics
(formerly the American Dietetic
Association)
• Consumer program addresses critical
steps to safely prepare food in the
home
• Provides easy, actionable tips,
quizzes, a free app and more
1
Home Food Safety
Why Food Safety
Is Important
• According to estimates from the Centers
for Disease Control and Prevention:
• 48 million people (1 in 6 Americans)
get foodborne illness each year
• 128,000 people are
hospitalized each year
• 3,000 deaths each year
2
Home Food Safety
Consumers and
Food Safety
• In 2011, 89% use different plates for
handling raw meat and cooked meat,
compared to 85% in 2002
• In 2011, 20% use a food thermometer
to check the doneness for read meat,
pork or poultry, compared to 25% in
2002
• In 2011, 91% wash utensils used to
handle raw food before they are used
for cooked food, compared to 82% in
2002
3
Home Food Safety
Common Foodborne
Illnesses
Illness
Potential
Sources
Salmonella and
Campylobacter
Poultry
Meat
Eggs
Unpasteurized
milk/dairy
products
Raw produce
Listeria
Raw milk
Soft cheese
Luncheon meats/hot
dogs
Raw produce
E. Coli
Raw/undercooked
meat
Raw produce
Unpasteurized milk
4
Home Food Safety
Infections and
its Symptoms
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
5
Home Food Safety
Who’s at Risk?
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
6
Home Food Safety
Risks You Can Control
•
•
•
•
•
•
Improper refrigeration and storage
Poor personal hygiene
Cross-contamination
Contaminated food sources
Undercooking
Other time and temperature mistakes
7
Home Food Safety
Ensuring Food
Safety at Home
• 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 and
use a food thermometer
• Refrigerate food promptly to below 40°F
• Pay close attention to use-by dates when in doubt, throw it out!
8
Home Food Safety
Wash Hands Often
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, clean cloth
air dry
9
Home Food Safety
When to Wash
Your Hands
Before you:
After you:
• Prepare food
• Eat meals
• Feed children
• Handle raw foods
(including meats,
eggs, and fresh
fruits and
vegetables)
• Switch foodpreparation 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
10
Home Food Safety
Kitchen Surface 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
• Wash reusable grocery bags
11
Home Food Safety
Keep Raw Meat and Readyto-Eat Foods Separate
• What is cross-contamination?
• Keep raw and ready-to-eat foods
separate to prevent the spread of
bacteria
12
Home Food Safety
Prevent
Cross-Contamination
• 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
13
Home Food Safety
Use Cutting Boards Safely
• Use two cutting boards – one for raw
meat , poultry, and seafood and one for
ready-to-eat foods
• Wash boards thoroughly in hot, soapy
water or place in dishwasher
• Rinse
• After cutting raw meat, poultry and
seafood, wash, rinse and sanitize boards
• Discard boards with cracks, crevices
or scars
14
Home Food Safety
Cook to Proper
Temperatures
• Harmful bacteria are destroyed when
food is cooked to proper temperatures
• The only reliable way to determine
“doneness” is with a food thermometer
• Wash the thermometer in hot, soapy
water after each use
15
Home Food Safety
Taking Food Temperatures
•
•
How to Use a Thermometer*
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
*Remember to wash thermometer thoroughly after each reading.
16
Home Food Safety
Safe Minimum Internal
Temperatures
Beef, Lamb and Veal
Ground meat
products
(patties, meatballs,
meatloaf)
Roasts, Steaks,
Chops
Medium-rare
Medium
Well-done
160°F
145°F
160°F
170°F
*Remember to wash thermometer thoroughly after each reading.
17
Home Food Safety
Safe Minimum Internal
Temperatures
Poultry
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°
*Remember to wash thermometer thoroughly after each reading.
F
Stuffing (alone or in-bird)
165°
F
18
Home Food Safety
Safe Cooking Temperatures
Pork
All cuts and ground products
Medium
Well-done
160°F
170°F
Raw ham
145°F
Pre-cooked ham, reheated
145°F
*Remember to wash thermometer thoroughly after each reading.
19
Home Food Safety
Safe Cooking Temperatures
Miscellaneous
Eggs and egg dishes
160°F
Leftovers, reheated
165°F
*Remember to wash thermometer thoroughly after each reading.
20
Home Food Safety
Refrigerate Food Promptly
to Below 40°F
• Between 40°F and 140°F is food
“danger zone” where bacteria multiply
rapidly
• 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 and
freezer below 0°F – use a refrigerator
thermometer
21
Home Food Safety
Recommended Storage
Time for Leftovers
Cooked beef,
pork, poultry
3-5 days
Fried chicken
3-4 days
Egg dishes
3-4 days
Fresh eggs in
shells
3-5 weeks
Sliced deli
meats
3-5 days
Milk
7 days
Pizza
3-4 days
Salsa
3 days after
open
Cheesecake
7 days
22
Home Food Safety
Every Meal, Every Day
• Wash hands often
• Keep raw meats and ready-to-eat foods
separate
• Cook food to proper temperatures
• Refrigerate food promptly to below
40°F
23
Home Food Safety
Additional Resources
and Training
• The Academy’s Home Food Safety
•
•
•
www.homefoodsafety.org
Is My Food Safe? App
www.homefoodsafety.org/app
• “Home Food Safety…It’s in Your Hands® 2002
Survey: Comparisons to the 1999 Benchmark
JADA,” September 2003.
•
www.adajournal.org
• The Academy’s 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
24