Are You Feeding? Or Poisoning?
Beginner’s overview and reminder for food safety
How Many Foodborne Illnesses?
• 48 million illnesses 1 in 6
• 128,000 hospitalizations, and
• 3,000 deaths
• in the United States each year.
1 in 6 Get Sick Each Year
Greatest Cause?
• Raw foods
• raw meat, poultry, seafood
• eggs
• produce
How Many Pathogens?
• 25?
• 50?
• 150?
• 200?
How Many Pathogens?
• 200 known diseases transmitted through food
20 Years Ago Unknown
• Many of the pathogens of greatest concern today:
• (e.g., Campylobacter jejuni,
• Escherichia coli O157:H7,
• Listeria monocytogenes,
• Cyclospora cayetanensis)
• were not recognized as causes of foodborne illness just 20 years ago.
Ecoli outbreak
• Shredded romaine lettuce
• 13 hospitalized, 3 kidney failures
Raw Cookie Dough
• “When I was growing up, we used to lick the spoon or the beaters from baking...”
Most Reported?
• Salmonella
• life threatening to:
• children, babies, pregnant women
• older people
• plus people with weakened immune system
T:Temperature
Danger Zone: 40-140
T: Heat it quick
165 internal or higher;
stir
T: Keep It Hot
Sterno or heating element
T:Cool It Quick
Check tempCool quick
Use ice bathNO ROOM TEMP!
T:Keep It Cold
Keep cold foods cold -
on ice
Whole steaks, chops, roasts, seafood: 145
Ground, eggs: 160Poultry, leftovers: 165
C:Clean
Clean handsClean surfaces
C:Clean
Don’t mix raw protein with raw produce
Let’s Review
Pop Quiz!
C:Quiz:
When do you wash your hands?
C:Quiz:
What is a safe temperature
for leftovers?
C: Quiz: What is
wrong with this
instruction?Pour the
marinade on cooked meat.
C:Quiz
Best way to wash
equipment?
T:Quiz
What is the danger zone?
T:Quiz:
A food sat out for more than 2 hours - what
do you do?
When in doubt
Throw it outor
Call USDA
http://barfblog.foodsafety.ksu.edu
Visit foodsafety.gov
http://www.fsis.usda.gov/Fact_Sheets/Cooking_For_Groups_Index/index.asp