Home Food Safety Home Food Safety

Academy of Nutrition and Dietetics Consumer program addresses critical steps to safely prepare food in the home Provides easy, actionable tips

Home Food Safety

Why Food Safety Is Important

48 million cases of foodborne illness each year 128,000 people are hospitalized annually 3,000 deaths each year

Home Food Safety

Consumers and Food Safety

82% say food safety is very important 97% think the person preparing food in the home plays the biggest role 62% say they would find it very helpful for restaurants to provide storage and reheating instructions for doggy bag items

Home Food Safety

Common Foodborne Illnesses

Illness Salmonella Campylobacter Potential Sources Poultry Meat Eggs Unpasteurized milk/dairy products Raw produce Raw milk Soft cheese Luncheon meats/hot dogs Raw produce

Listeria

E. Coli

Raw/undercooked meat Raw produce Unpasteurized milk

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

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

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

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 Refrigerate food promptly to below 40F Pay close attention to use-by dates

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 or clean cloth or air dry

Home Food Safety

When to Wash Your Hands

Before you: After you:

Prepare food Eat meals Feed children

Handle raw foods (including meats, eggs, and fresh fruits and vegetables) Switch foodpreparation 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

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Home Food Safety

Keep Raw Meat and Readyto-Eat Foods Separate

What is cross-contamination? Keep raw and ready-to-eat foods separate

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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 and one for ready-to-eat foods Wash boards thoroughly in hot, soapy water or place in dishwasher Rinse After cutting raw meat, 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 to Use a Thermometer*

Beef, Pork or Lamb Roasts

Insert in center of the thickest part, away from bone, fat and gristle. Insert in the thickest part, away from bone, fat and gristle.

Hamburgers, Steaks or Chops

Whole Poultry

Insert in thickest part of thigh, avoiding bone. Insert in the innermost part of the thigh and wing and the thickest area, avoiding bone. Insert in the thickest area, avoiding bone. Insert in the thickest area of meatloaf or patty; with thin patties, insert sideways reaching the very center with the stem.

Whole Turkey

Poultry Parts Ground Meat and Poultry

Egg Dishes and Casseroles

Fish

Insert in center or thickest area of the dish.

Insert in the thickest part of fish when fish is opaque and flakes easily with a fork.

*Remember to wash thermometer thoroughly after each reading. 16

Home Food Safety

Safe Minimum Internal Temperatures*

Fresh Beef, Lamb, Pork and Veal Ground meat and meat mixtures (patties, meatballs, meatloaf) 160F

Roasts, Steaks, Chops

145F*

*Remember to wash thermometer thoroughly after each reading. **Must reach an internal temperature of 145F and allow to rest for at least 3 minutes before carving or consuming.

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Home Food Safety

Safe Minimum Internal Temperatures*

Poultry
Ground chicken and turkey Whole chicken and turkey Poultry breasts and roasts Poultry thighs, legs and wings Duck and goose Stuffing (alone or in-bird) 165F 165F 165F 165F 165F 165F

*Remember to wash thermometer thoroughly after each reading.

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Home Food Safety

Safe Cooking Temperatures*

Pork Fresh pork
Fresh ham (raw) Fully cooked ham, reheated

145F**
145F* 140F

*Remember to wash thermometer thoroughly after each reading. **Must reach an internal temperature of 145 and allow to rest for at least 3 minutes before carving or consuming.

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Home Food Safety

Safe Cooking Temperatures*

Miscellaneous
Eggs and egg dishes Leftovers, reheated 160F 165F

Seafood
Fin fish 145F or until flesh is opaque and separates easily with a fork Cook until flesh is pearly and opaque Cook until shells open during cooking Cook until flesh is milky white or opaque and firm

Shrimp, lobster and crabs

Clams, oysters and mussels

Scallops

*Remember to wash thermometer thoroughly after each reading.

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Home Food Safety

Refrigerate Food Promptly to Below 40F

40F or above is food danger zone Refrigerate within two hours one hour in hot weather (90F 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 40F use a refrigerator thermometer

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Home Food Safety

Recommended Storage Time for Leftovers

Cooked beef, pork, poultry Sushi or sashimi Casserole Pizza, cooked Egg dishes Sliced deli meats Cooked vegetables Cake/ cheesecake 3-4 days1 Eat on day of purchase2 3-4 days1 3-4 days 3-4 days 3-5 days 3-4 days2

Hard-boiled egg 7 days1

7 days3

Sources: USDA,1 FDA,2 FMI3; Sept. 2004

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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 40F

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Home Food Safety

Additional Resources and Training

AND Home Food Safety
www.homefoodsafety.org

Home Food SafetyIts in Your Hands 2002 Survey: Comparisons to the 1999 Benchmark JADA, September 2003.
www.adajournal.org

ADA 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 Kunkel

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