To Your Health: Food Safety Issues for Older Adults Instructor Outline
Class Length: ~30 to 35min. Set-Up: Hang directional signs to the classroom Projector/Laptop/Screen Flash drive or disc with PowerPoint slides: To Your Health: Food Safety Issues for Older Adults 2 extension cords Pens/pencils Pre-Class (4 min.) Sign-in Handouts (optional) To Your Health! Food Safety for Seniors booklet OR Be Food Safe (USDA booklet-Food Safety for Older Adults) Home Food Safety checklist (CSU) Older Adults-Risky/Choose Foods List Food Storage Fact Sheet-CSU I. Intro (5 min) Incidence of foodborne illness Why older adults face special risks Recognizing Foodborne illness Pathogens of concern: E. coli, Salmonella, Listeria II. Fight BAC Principles to decrease risk of FBI (12 min) a. Clean Wash-Up-hands, utensils, surfaces. Cutting boards. Cleaning sponges/dishcloths/towels Safe handling of fruits and vegetables: rinse well before preparing. b. Separate: Don’t Cross Contaminate Safely separate raw meat, poultry, seafood from other foods. Seal it: to contain juices (Show how to marinate or store raw meat in gallon size ziplock) c. Cook Foods to Safe Temperatures Activity: “Measure It” demonstrate use of food thermometer, showing notch on stem thermometer-how to insert sideways for thin foods (chicken breast, hamburger) Safe Cooking Temperature Chart (refer to pg. 7 yellow booklet/pg. 10-Be Safe booklet) Re-heating leftovers and luncheon/deli meats d. Chill Keep refrigerator set between 35-40˚F and freezer set at 0˚F or below. Monitor with a refrigerator thermometer. (Show refrigerator thermometer.) Refrigerate perishables within 2 hours. Safe thawing-not on counter Leftover storage Short version (revised 10-07)
III. Special Foods/Special Advice (5 min) Foods seniors are advised NOT to eat (refer to handout: Risky Foods-Instead of /Choose) Why reheat RTE meats? Tips for enhancing safety of RTE meat products Leftover storage: Listeria prevention: discard leftovers after 5 days-especially opened packages of luncheon/deli meats, deli salads; ; hot dogs 1 week. CSU Food Storage Fact Sheet (optional- in packet) When in doubt, throw it out! IV. Review if time available (5 min.) Food Safety Bingo Distribute bingo sheets to groups of 3 participants each (or individuals) Read off questions Prizes (i.e. refrigerator or food thermometer, veggie brush, temperature magnet, sample hand sanitizer, hand wipes, kitchen sponge, Clorox wipes, etc. ) Door prizes: (optional) V. Post-Evaluation (5 min.) Thank participants for coming!
Short version (revised 10-07)