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1、FoodSafetyBeFoodSafeProjectSponsorsUSDAprojectfundedthroughtheSupplementalNutritionAssistanceProgramSchoolDistrictofPhiladelphiaDepartmentofNutritionSciences,DrexelUniversityWhatIsFoodborneIllness?Diseasethatcomesfromfoodthatiscontaminatedwithharmfulpathogens:BacteriaViruses
2、MoldsPreventable!BacteriaandVirusesBacteria/VirusFoodSourcesSalmonella(bacteria)Eggs,poultry,unpasteurizeddairyproducts,contaminatedrawproduceE.coli(bacteria)Beef,unpasteurizedmilk,contaminatedwater,Listeria(bacteria)Softcheeses,unpasteurizedmilk,delimeatsandhotdogsBotulism(
3、bacteria)Home-cannedfoodswithalowacidcontentCampylobacter(bacteria)Poultry,unpasteurizedmilk,contaminatedwaterHepatitisA(virus)Shellfish,rawproduce,contaminatedwaterNorovirus(virus)Shellfish,foodsinfectedbyfoodworkersVibrioInfections(bacteria)Shellfish,rawoystersB.Cereus(bac
4、teria)Rice,potatoes,pasta,cheesesStaphylococcus(bacteria)Foodsthatrequirenocooking(egg,tuna,chicken,potatosalad;cream-filledpastries)HowIsFoodborneIllnessPrevented?KeypointsfromtheDietaryGuidelines:WashhandsRinsevegetablesandfruitsPreventcross-contaminationCookfoodstosafeint
5、ernaltemperaturesStorefoodssafelyinthehomeFightBAC!®Followthe4safefoodhandlingprinciples:CleanSeparateCookChillCleanAvoidcross-contaminationHandsPracticeproperhand-washingtechniquesSurfacesCleanallsurfacesthatfoodtouchesincludingutensilsandappliancesCleanoutthefridge!FoodRin
6、seallfruitsandvegetablespriortoeating,peeling,cutting,orcookingSeparateAlwaysseparatefoodsthatarereadytoeatfromthosethatneedtobecookedWhenshoppingandstoring:-Placerawseafood,meat,andpoultryinplasticbags-SeparatethemfromotherfoodsinyourgrocerycartandbagsSeparateWhenpreparinga
7、ndserving:UseseparatecuttingboardsSeparatefoodswhenstoringintherefrigeratorNeverplaceready-to-eatfoodonaplatethatpreviouslyheldrawmeat,poultry,eggs,orfishCookMeasurecookedfoodswithafoodthermometerattheTHICKESTpartCooksteaks,roasts,andchopsto145ºFCookgroundbeef,pork,veal,andl
8、ambto160ºFCookpoultryto165ºFCookeggsuntiltheyolkandwhitearefirmKeephotfoods
