food safety by proth522

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									Stay Healthy with Food Safety

The University of Georgia Cooperative Extension Service

Causes of food-borne illness
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Bacteria
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Leading cause

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Viruses Parasites Fungi

Who is at risk for food-borne illness?
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EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others:
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Children Pregnant women Seniors Individuals with compromised immune systems
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Medications that weaken natural immunity

Four steps to food safety
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Cleanliness Food separation Proper cooking Chill

Cleanliness
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Personal hygiene
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Wash hands with hot, soapy water

Cleaning and sanitizing kitchen surfaces and utensils
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Use hot, soapy water after preparing each food item

Food separation
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Raw meat, seafood, and poultry separated from other foods during shopping and storage Different cutting boards for raw meat, seafood, poultry and other foods

Proper cooking
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Food thermometer
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Types
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Dial-face Digital instant read Insertion in thickest part of food Reading taken after 15 second wait once temperature stops changing Periodic accuracy check in cold water

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Correct use
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Proper cooking temperatures for different foods

Chill
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Proper temperature setting of appliances
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Refrigerator: 35-38 degrees Fahrenheit Freezer: no higher than 0 degrees Fahrenheit

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Cooled to under 40 degrees Fahrenheit within 2 hours
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Divide large amounts of food into smaller portions

Chill
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Safe defrosting of frozen foods
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Defrost foods in refrigerator, not on counter top Under cold, running water Microwave, if cooked immediately No room temperature defrosting

TAKE HOME MESSAGE
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The highest rates of food-borne illness occur at home! Keep food nutritious and safe to eat by following the Four Steps to Food Safety:
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Clean! (hands and equipment) Separate! (raw foods especially) Cook! (use a thermometer to assure safety) Chill! (check refrigerator and freezer temperatures)


								
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