MyPyramid Food Safety Guidelines

1. Foodborne Illness Can Cause More than a Stomach Ache! MyPyramid Food Safety Guidelines

2. Alice Henneman, MS, RD University of Nebraska-Lincoln Extension in Lancaster County Joyce Jensen, CFSP Lincoln-Lancaster County Health Dept. Download this PowerPoint athttp://lancaster.unl.edu/food/mypyramid-foodsafety.shtml Updated slightly January 2007

3. Acknowledgments • Slide set is based on information provided by: • United States Department of Agriculture • United States Department of Health & Human Services • For more information, visit: • http://www.mypyramid.gov • http://www.fsis.usda.gov • http://www.healthierus.gov/dietaryguidelines

4. Estimates of foodborne illnesses in the U.S. each year: 76 million peoplebecome ill 5,000 people die

5. Signs and symptoms Diarrhea Fever Upset stomach Dehydration(sometimes severe) Vomiting

6. Meningitis Death Possible more severe conditions Paralysis

7. Don’t count on these to test for food safety! Sight Taste Smell

8. Even IF tasting would tell … Why risk getting sick? A “tiny taste” may not protect you … as few as 10 bacteria could cause some foodborne illnesses!

9. Why gamble with your health? It takes about ½ hourto 6 weeks to become ill from unsafe foods. You may become sick later even if you feel OK after eating.

10. Why risk other people’s health? Some people have a greater risk for foodborne illnesses. A food you safelyeat might make others sick. Is the food safefor everyone at the table?

11. People with a higher risk of foodborne illness Infants Young children andolder adults Pregnantwomen People with weakened immunesystems and individuals withcertain chronic diseases

12. Be a winner! Increase your odds of preventing a foodborne illness in YOUR HOME!

13. “Key recommendations”for food safety The 2005 USDA Dietary Guidelines give five“Key Recommendations” for food safety. Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm

14. Recommendation 1:CLEAN Washhands and food-contact surfaces.

15. Wash your hands! Handwashing is the most effective way to stop the spread of illness.

16. How to wash hands • Wet hands with WARM water. • Soap and scrub for 20 seconds. • Rinse under clean, running water. • Dry completely using a clean cloth or paper towel.

17. Sneezing, blowing nose & coughing Handling pets Using bathroom orchanging diapers AND before ... Touching a cut or open sore Handling food Wash hands after …

18. Clean during food preparation Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.

19. Avoid spreading bacteria • Use paper towels or clean cloths to wipeup kitchen surfacesor spills. • Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.

20. Dirty dishcloths spread bacteria • Wet or damp dishcloths are ideal environments for bacterial growth. • Have a good supplyof dishcloths to avoid reusing them before laundry day. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders.~research by Dr. Charles Gerba

21. Recommendation 2: SEPARATE Separateraw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

22. … and a separate one for fresh produce. Use different cutting boards Use one cutting boardfor raw meat, poultry and seafood …

23. When groovy isn’t a good thing Replace cutting boards if theybecome excessively worn or develop hard-to-clean grooves.

24. Use clean plates NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.

25. Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms.

26. Here are the temperatures for cooking some foods …

27. Chicken and turkey Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legsand thighs, etc.) to165°F.

28. Pork, egg dishes, hamburger & ground meats Cook pork, egg dishes, hamburger and ground meats to 160°F.Cook ground poultry to 165°F.

29. Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm,not runny. You can’t stick a thermometer into a scrambled or fried egg. How do you know when they’re done?

30. Leftovers Reheat leftovers until a temperature of165°F is reached throughout the food.

31. Beef, lamb & veal steaks Cook beef, lamb and vealsteaksand roasts to 160°F for medium doneness (145°F for medium rare).

32. For more information about using food thermometers, visit this Web site …

33. Chicken and turkey Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legsand thighs, etc.) to165°F.

34. The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!

35. Which ground beef patty is cooked to a safe internal temperature? A B Source: United States Department of Agriculture/Food Safety & Inspection Servicehttp://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

36. A B This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F. This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

37. 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

38. dial instant-read digital instant-read dial oven-safe disposable temperature indicators oven probe with cord thermometer forkcombination Types of food thermometers

39. DIGITAL instant-read • Reads in 10 seconds • Place at least ½ inch deep (or asdirected by manufacturer) • Gives fast reading • Can measure temperature in thin and thick foods • Not designed to remain in food while it's cooking • Check internal temperature of food near the end of cooking time • Some models can be calibrated; check manufacturer's instructions • Available in "kitchen" stores Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

40. DIAL instant-read • Reads in 15-20 seconds • Place 2-2½ inches deep in thickest part of food • Can be used in roasts, casseroles, and soups • Temperature is averaged along probe, from tip to 2-3 inches up the stem • Cannot measure thin foods unless inserted sideways • Not designed to remain in food while it is cooking • Use to check the internal temperature of a food at the end of cooking time • Some models can be calibrated; check manufacturer's instructions • Readily available in stores Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

41. Dial oven-safe • Reads in 1-2 minutes • Place 2-2½ inches deep in thickest part of food • Can be used in roasts, casseroles, and soups • Not appropriate for thin foods • Can remain in food while it's cooking • Heat conduction of metal stem can cause false high reading • Some models can be calibrated; check manufacturer's instructions Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

42. Oven probe with cord • Can be used in most foods • Can also be used outside the oven • Designed to remain in the food while it is cooking in oven or in covered pot • Base unit sits on stovetop or counter • Cannot be calibrated Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

43. Disposable temperature indicators (Single-use) • Reads in 5 -10 seconds • Place approximately ½ inch deep (follow manufacturer's directions) • Designed to be used only once • Designed for specific temperature ranges • Should only be used with food for which they are intended • Temperature-sensitive material changes color when the desired temperature is reached Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

44. Thermometer-fork combination • Reads in 2-10 seconds • Place at least ¼ inch deep in thickest part of food • Can be used in most foods • Not designed to remain in food while it is cooking • Sensor in tine of fork must be fully inserted • Check internal temperature of food near end of cooking time • Cannot be calibrated • Convenient for grilling Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

45. Placing a food thermometer • Place in the thickest part of food. • Do NOT touch bone, fat, or gristle. • Begin checking temperature toward the end of cooking, but before the food is expected to be "done." • For irregularly shaped food – such as with a beef roast – check the temperature in several places. • Clean thermometer with hot soapy water before and after each use!

46. Using a thermometer in thinner foods For thinner foods such as meat patties, pork chops and chicken breasts, a DIGITAL instant-read food thermometer should be used if possible– as it doesn’t have to be inserted as far as a DIAL instant-read thermometer. Disposable temperature indicators are another option. For really thin foods, it maybe necessary to inserta digital thermometer or disposable temperatureindicator at an angle.

47. Using a thermometer in thinner foods For an “instant-read” DIAL food thermometer, insert the probe in the side of the food so the entire sensing area (usually 2–3 inches) is positioned through the center of the food. When grilling or frying, to avoid burning fingers, it may be helpful to remove the food from the heat source before inserting the thermometer.

48. Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly.

49. The TWO-hour rule Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90°F. Perishable foods include: • Meat, poultry, fish, eggs, tofu • Dairy products • Pasta, rice, cooked vegetables • Fresh, peeled/cut fruits andvegetables

50. DANGER ZONE Bacteria multiplyrapidly between 40 & 140°F