Home Food Safety

Home Food Safety

Academy of Nutrition and Dietetics
(formerly the American Dietetic
Association)
Consumer program addresses critical
steps to safely prepare food in the
home
Provides easy, actionable tips,
quizzes, a free app and more

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Home Food Safety
Why Food Safety
Is Important

According to estimates from the Centers

for Disease Control and Prevention:
48 million people (1 in 6 Americans)
get foodborne illness each year
128,000 people are
hospitalized each year
3,000 deaths each year

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Home Food Safety
Consumers and
Food Safety

In 2011, 89% use different plates for

handling raw meat and cooked meat,
compared to 85% in 2002
In 2011, 20% use a food thermometer
to check the doneness for read meat,
pork or poultry, compared to 25% in
2002
In 2011, 91% wash utensils used to
handle raw food before they are used
for cooked food, compared to 82% in
2002

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 Common Foodborne
Home Food Safety Illnesses
Illness Potential
Sources

Salmonella and Poultry

Campylobacter Meat
Eggs
Unpasteurized milk /
dairy products
Raw produce

Listeria Raw milk

Soft cheese
Luncheon meats/hot
dogs
Raw produce

E. Coli Raw / undercooked

meat
Raw produce
Unpasteurized milk

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Home Food Safety
Infections and
its Symptoms

How does foodborne illness occur?

Contaminated foods carry microbes
into the body
Some microbes can overcome the
bodys defenses and cause infections
What are its typical primary symptoms?
Nausea
Vomiting
Abdominal cramps
Diarrhea

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Home Food Safety
Whos at Risk?

Everyone is at risk.
Groups with an increased risk include:
Young children
Pregnant women
Elderly men and women
Individuals with autoimmune
disorders, liver disease or decreased
stomach acidity
Alcoholics because of possible liver
damage/disease
Individuals with reduced immune
function due to chemotherapy or
radiotherapy, and those taking
steroids or antibiotics to treat immune
deficiencies
Individuals who are malnourished
Individuals with viruses
Individuals in institutionalized settings

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Home Food Safety
Risks You Can Control

Improper refrigeration and storage

Poor personal hygiene
Cross-contamination
Contaminated food sources
Undercooking
Other time and temperature mistakes

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Home Food Safety
Ensuring Food Safety
at Home
Wash hands often
Wash produce before cutting, cooking or
eating
Wash utensils and cutting boards after
each use
Keep kitchen surfaces clean
Keep raw meat and ready-to-eat
foods separate
Cook food to proper temperatures and
use a food thermometer
Refrigerate food promptly to below 4C
Pay close attention to use-by dates -
when in doubt, throw it out!

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Home Food Safety
Wash Hands Often

Effective handwashing may

eliminate nearly half of all cases of
foodborne illness

Use warm, soapy water

Wash front and back of hands, up to your
wrists and under nails
Handwashing should last 20 seconds
(or through two choruses of
Happy Birthday)
Rinse thoroughly
Dry with a paper towel, clean cloth
air dry

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Home Food Safety
When to Wash
Your Hands
Before you: After you:

Prepare food Handle raw foods

Eat meals (including meats,
Feed children eggs, and fresh
fruits and
vegetables)
Switch food-
preparation tasks
Use the restroom
Change a diaper
Cough or sneeze
Handle garbage or
dirty dishes
Touch a cigarette
Use the phone
Play with a pet
Touch a cut or sore

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Home Food Safety
Kitchen Surface Safety

Clean kitchen surfaces, appliances and tools

with hot, soapy water
Wash dishcloths and towels in the washing
machine hot cycle
Sanitize sponges in bleach solution
Replace sponges frequently
Do not use dish towels for multiple jobs
Wash reusable grocery bags

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Home Food Safety
Keep Raw Meat and Ready-
to-Eat Foods Separate
What is cross-contamination?
Keep raw and ready-to-eat foods
separate to prevent the spread of
bacteria

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Home Food Safety
Prevent
Cross-Contamination

Store raw meat on bottom shelf

of refrigerator
Wash all produce, even
pre-packaged/pre-washed
Store washed produce in clean container
Wash plates between uses or use
separate plates
Use one utensil to taste and another to
stir food
Use clean scissors to open bags
Wear disposable gloves if you have a cut
or sore

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Home Food Safety
Use Cutting Boards Safely

Use two cutting boards one for raw

meat , poultry, and seafood and one for
ready-to-eat foods
Wash boards thoroughly in hot, soapy
water or place in dishwasher
Rinse
After cutting raw meat, poultry and
seafood, wash, rinse and sanitize boards
Discard boards with cracks, crevices
or scars

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Home Food Safety
Cook to Proper
Temperatures

Harmful bacteria are destroyed when

food is cooked to proper temperatures
The only reliable way to determine
doneness is with a food thermometer
Wash the thermometer in hot, soapy
water after each use

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Home Food Safety
Taking Food Temperatures
How
How to
to Use
Use aa Thermometer*
Thermometer*

Red meat, Insert into thickest part

of meat, away from
roast, steak, bone, fat, gristle
chops, poultry
pieces
Whole-bird Insert into inner thigh
area, near breast, not
poultry touching bone

Ground meat, Insert into thickest area

of meatloaf or thick patty,
poultry reaching the very center
with stem; for thin
patties, insert sideways
to center

Egg dishes, Insert to center of

thickest area of dish
casseroles
Fish Fish is done when it is
opaque and flakes easily
with a fork
*Remember
*Remember to
to wash
wash thermometer
thermometer thoroughly
thoroughly after each reading.

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Home Food Safety
Safe Minimum Internal
Temperatures
Beef, Lamb and Veal
Ground meat 71C
products
(patties, meatballs,
meatloaf)
Roasts, Steaks,
Chops
63C
Medium-rare
71C
Medium
77C
Well-done

*Remember to wash thermometer thoroughly after each reading.

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Home Food Safety
Safe Minimum Internal
Temperatures
Poultry
Ground chicken/turkey 74C

Whole chicken/turkey 74C

Boneless turkey roasts, poultry 74C

breasts, white meat roasts

Poultry thighs, wings, 74C

drumsticks

Duck/goose 74C

Stuffing (alone or in-bird) 74C

*Remember to wash thermometer thoroughly after each reading.

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Home Food Safety
Safe Cooking Temperatures

Pork
All cuts and ground products
Medium 71C
Well-done 77C
Raw ham 63C

Pre-cooked ham, reheated 63C

*Remember to wash thermometer thoroughly after each reading.

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Home Food Safety
Safe Cooking Temperatures

Miscellaneous
Eggs and egg dishes 71C
Leftovers, reheated 74C
*Remember to wash thermometer thoroughly after each reading.

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Home Food Safety
Refrigerate Food Promptly
to Below 40F
Between 4C and 60C food is in danger
zone where bacteria multiply rapidly
Refrigerate within two hours one hour in
hot weather (32C and above)
Store food in shallow containers to
ensure even cooling
Add ice to thick items (e.g., soup, chili,
sauces) to speed up cooling process
Set refrigerator to below 4C and freezer
below -18C
use a refrigerator thermometer

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Home Food Safety Recommended Storage
Time for Leftovers
Cooked beef, 3-5 days
pork, poultry
Fried chicken 3-4 days

Egg dishes 3-4 days

Fresh eggs in 3-5 weeks
shells
Sliced deli 3-5 days
meats
Milk 7 days
Pizza 3-4 days

Salsa 3 days after

open
Cheesecake 7 days

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Home Food Safety
Every Meal, Every Day

Wash hands often

Keep raw meats and ready-to-eat foods
separate
Cook food to proper temperatures
Refrigerate food promptly to below 4C

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Home Food Safety
Additional Resources
and Training
The Academys Home Food Safety
www.homefoodsafety.org
Is My Food Safe? App
www.homefoodsafety.org/app

Home Food SafetyIts in Your Hands 2002

Survey: Comparisons to the 1999 Benchmark
JADA, September 2003.
www.adajournal.org

The Academys Center for Professional

Development
www.eatright.org

Partnership for Food Safety Education, FightBAC!

www.fightbac.org

Safe Food for You and Your Family (The American

Dietetic Association Nutrition Now Series)
by Mildred McInnis Cody, American Dietetic Association

Food Safety for Professionals (Second Edition) by

Mildred McInnis Cody, M. Elizabeth
24Kunkel
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