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Diarrhea
Vomiting
Dehydration
(sometimes severe)
Sight
Smell
Taste
Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick.
Infants
Pregnant women
People with weakened immune systems and individuals with certain chronic diseases
Be a winner!
Increase your odds of preventing a foodborne illness in YOUR HOME!
Recommendation 1: CLEAN
Clean hands, food-contact surfaces, fruits and vegetables.
Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.
Hand washing is the most effective way to stop the spread of illness.
4. Dry completely
using a clean cloth or paper towel.
Handling pets
Handling food
There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders.
~ research by Dr. Charles Gerba
Recommendation 2: SEPARATE
Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
Replace cutting boards if they become excessively worn or develop hard-to-clean grooves.
Recommendation 3: COOK
Cook foods to a safe temperature to kill micro-organisms.
Thermy says: Cook chicken and turkey (whole birds, legs, thighs & wings) to 82 degrees C.
Minced meats
Thermy says: Cook hamburger, minced beef and other minced meats to 71 degrees C and minced poultry to 74 degrees C.
The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!
Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
This IS a safely cooked hamburger, cooked to an internal temperature of 71 degrees C, even though it's pink inside.
This is NOT a safely cooked hamburger. Though brown inside, its undercooked. Research shows some ground beef patties look done at internal temperatures as low as 57 degrees C.
Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature
Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
Recommendation 4: CHILL
Chill (refrigerate) perishable foods promptly and defrost foods properly.
DANGER ZONE
Bacteria multiply rapidly between 4 and 60C.
A multiplication quiz
Bacteria numbers can double in 20 minutes!
How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?
Answer: 2,097,152!
Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration.
Time to toss
4.
7.
Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing or storing them.
Read labels
Read labels on bagged produce to determine if it is ready-to-eat. Ready-to-eat, pre-washed, bagged produce can be used without further washing if kept refrigerated and used by the use-by date.
Washing increases the danger of cross-contamination, spreading bacteria present on the surface of meat and poultry to ready-to-eat foods, kitchen utensils, and counter surfaces.
Refrigerator storage
Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices dont drip onto other foods.
Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.
Toss it out!
Even if you reheat pizza left on the counter overnight, some bacteria can form a heat resistant toxin that cooking wont destroy.
Toss it out!
As with pizza left out more than TWO hours, bacteria may have formed heatresistant toxins.
The best way to thaw perishable foods is in the refrigerator. Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator to prevent their juices from dripping on other foods.
Perishable food left out from the mid-day meal until the evening meal?
Toss it out!
Perishable foods such as meats, gravy and cooked vegetables should be refrigerated within TWO hours.
Cut/peeled fruits and vegetables at room temperature for over TWO hours?
Toss it out!
Once you have cut through the protective skin of fruits and vegetables, bacteria can enter. Refrigerate cut or peeled fruits and vegetables within TWO hours.
Toss it out!
Refrigerated leftovers may become unsafe within 3 to 4 days.
You cant always see or smell if a food is unsafe. It may be unsafe to taste a food.
A FULL pot of chicken soup stored in the refrigerator while still hot?
TOSS IT OUT!
Remember: Transfer hot foods to shallow containers to speed cooling.
You decide!
Food kept frozen at -18 degrees C is still safe to eat. However, it may not taste as good. To assure best flavour, eat a frozen turkey within a year.
Remember: