Transcript How Food Safe Are You? - University of Arizona

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.
CLEAN SEPARATE COOK CHILL
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!