an illness caused by bacteria.
Danger Zone: The
temperature at which
bacteria multiplies most
rapidly. 40-140 degrees
Perishable: A food which
is likely to spoil quickly
FOOD-BORNE ILLNESS FACTS
Most cases of food-borne illness are
caused by bacteria in red meat, poultry,
raw eggs, and raw and partially cooked
About 9,000 victims die each year from
Salmonella bacteria is the most common
cause of food-borne illness.
letting micro-organisms from one food get into another.
Example 1: cutting meat
on a cutting board, then
cutting vegetables on the
same board without
washing it first.
Example 2: Putting raw
meat on a plate, putting
the meat on the grill and
cooking it thoroughly.
After the meat is cooked
thoroughly putting the
meat back on the same
6 things that bacteria need to
food where bacteria can grow
Bacteria loves protein
Cooked Plant source
Cooked grains (Starch
Baked goods safe
Raw Seed Sprouts
BE SAFE, NOT SORRY!!
160-212 degrees F.
High temperature destroys most bacteria
32-40 degrees F.
Refrigerator temperatures, slow bacterial growth
0 degrees F.
No bacterial growth
thoroughly, cool foods
Foods high in acidity
(ph above 7) are not
as likely to contain
HOW TO KEEP FOODS SAFE
Clean: wash hands, utensils, counter tops with hot
water and soap.
Separate: Keep raw meat, poultry, eggs and seafood
away from ready to eat foods. (prevent
Cook: cook foods to proper internal temperatures.
Check for doneness with food thermometer.
Chill: refrigerate of freeze perishables within two hours.
Make sure refrigerator is set at no higher than 40
degrees and freezer is set at 0 degrees.
Sell-by date: The last day a food
product is to be sold: allows for short storage
time in consumer’s refrigerator.
Expiration date: The last day a food
should be eaten or used.
Freshness date (best if used by):
The date at which a food will have passed it’s
Raw: 5 weeks
Hard cooked: 1 week
Cooked: 3-4 days
_ Fresh: 3-4 days
_ Ground: 1-2 days
_ lunch: 4-6 days
_ Ham: 1 week
_ Whole chicken: 2-3 days
_ Pieces chicken: 1-2 days
Disease Onset Symptoms Foods Contaminatio Prevention
Salmonella 12-36 hrs. Diarrhea, Raw Poultry, Infected food Cook eggs
abdominal raw eggs handler, and meat
pain, chills, animals thoroughly,
fever wash hands,
Staphylococcus 1-6 hrs. Nausea, Ham, meat, Handlers with Heat food,
vomiting, poultry, cream- sore throat or cool foods
diarrhea, filled pastries, infected cuts rapidly
cramps cheese, potato
E. Coli 12-72 hrs. Diarrhea Undercooked Intestinal track Cook ground
ground meats, of animals meats
Botulism 12-36 hrs. Fatigue, Vegetables, Soil or dust Thorough
weakness, fruits, meat, heating and
double vision, fish, poultry, rapid cooling
slurred speech condiments of foods.
Clostridium 8-22 hrs. Diarrhea, Cooked meat Soil, raw foods Thorough
perfringens cramps and poultry heating and