Food Safety is for Everyone
Module One
Written and developed by:
Lorraine Harley, Family and Consumer Sciences Educator
University of Maryland Extension
Calvert/Charles/St Mary’s Counties
Copyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator,
University of Maryland Extension
Equal Access Programs
Module 1
Foodborne
illness
Copyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator,
University of Maryland Extension
What is foodborne illness???
“When a person becomes ill after
ingesting contaminated foods or
beverages.”
Estimated foodborne illnesses and
deaths in the United States each year:
48 million people get sick
(or 1 out of 6)
128,000 are hospitalized
3,000 deaths
Centers for Disease Control and Prevention 2011
Estimates
Estimated foodborne illnesses and
deaths in the United States each year:
Common symptoms of foodborne
illness:








Nausea
Vomiting
Diarrhea
Abdominal cramping
Fever
Headache
Dehydration
Blood or pus in the stools
Foodborne illness can be caused
by:




Biological hazards (bacteria, viruses and
parasites)
Chemical hazards (cleaning agents,
toxins)
Physical hazards (bone, glass,
metal, false fingernails, plastics)
Parasites
Causative agents implicated in
foodborne illness
39%
59%
2%
Bacteria
Parasites
Viruses
Causative agents implicated in
foodborne illness

Most foodborne illness is caused by
viruses.

Centers for Disease Control (CDC) 2011
Bacterial growth
 Bacteria
multiply rapidly by
dividing:
1,2,4,8,16,32,64…etc.
Most at risk populations:

Infants and young children

Older adults
Most at risk populations continued….

Pregnant women

Immunocompromised populations
A few facts about foodborne
illness:

Common

Under reported

It contributes to many cases of
sickness and death each year
Facts about foodborne illness
continued…

It is very costly $$$$$
Why are we hearing so much
about foodborne illness now?
A growing problem:



Increase in foodborne pathogens
Antibiotic resistant pathogens
Better methods of detection and identification
Why are we hearing so much
about foodborne illness? Continued…
 More
centralized food distribution
Why are we hearing so much
about foodborne illness continued…
 Globalization
Why are we hearing so much
about foodborne illness Continued…
 Change
in consumer
demographics
 Human
behavior
Why are we hearing so much
about foodborne illness continued…
 Education
Schools/home
 Travel
Sources of foodborne illness
continued…
 Food
contact surfaces
 Animals,
insects, rodents
Sources of foodborne illness
 Contaminated
foodhandlers
Sources of foodborne illness
 Contaminates
in:
air, water, soil and fresh
manure
Foods most associated with
foodborne illness…

Raw foods of animal origin
Foods associated with foodborne
illness continued…
Raw and undercooked
shellfish
Foods associated with foodborne illness
continued…Fruits and vegetables
Foods most associated with
foodborne illness continued…
 Alfalfa
sprouts and raw sprouts
 Unpasteurized
milk, fruit juice
Top 5 pathogens contributing to
domestically acquired foodborne illness
Pathogen





Norovirus
Salmonella (nontyphoidal)
Clostridium perfringens
Campylobacter
Staphylococcus aureus
%
56
11
10
9
3
Top 5 pathogens contributing to domestically
acquired foodborne illnessis resulting in death
Pathogen





Est. # of deaths
Salmonella
Toxoplasma gondii
Listeria
Norovirus
Campylobacter
378
327
255
149
76
%
28
24
19
11
6
To Learn More:

http://www.fsis.usda.gov/Fact_Sheets/

http://originwww.fsis.usda.gov/Fact_Sheets/Kitchen_Co
mpanion/index.asp

www.cdc.gov--and type in food borne illness.
Copyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator,
University of Maryland Extension
Food Safety is for Everyone
Module Two
Lorraine Harley MS
Family and Consumer Sciences Educator
University of Maryland Extension
Calvert/Charles/St Mary’s Counties
Copyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator,
University of Maryland Extension
Equal Access Programs
Module 2
Personal
Hygiene
Copyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator,
University of Maryland Extension
Personal Hygiene:

Handwashing is the single most
important means of avoiding
sickness and preventing the spread
of disease

Also, teach your children how to
wash their hands properly
www.cdc.gov
Where to Wash
Critical handswashing steps


Wet your hands thoroughly with warm water
and add soap
Thoroughly scrub your hands, wrists,
fingernails, and in between fingers – for at
least:
20 SECONDS

Rinse, then dry hands with a clean cloth
towel or use a paper towel
Antibacterial soap vs. regular soap

There is no evidence to indicate that that
antibacterial soap cleans more effectively
than plain soap

For that reason, plain soap is recommended
in public, non-healthcare settings and in the
home

Unless otherwise instructed by your doctor
When should we wash our hands
in the home?



Before eating
After changing diapers
After coughing or sneezing
When should we wash our hands
in the home ??? Continued…



After blowing your nose
After taking out the garbage
After using the bathroom
Pet Alert-Salmonella transmission

Contact with animals that carry Salmonella
–
–
–
–
–
Turtles
Reptiles
Water frogs
Chicks
Rarely through water
Animals




County fairs
Petting zoos
Barns
Home/daycare
When should I consult a doctor?





“High fever (over 101.5 F)
Blood in stools
Prolonged vomiting
Diarrhea lasting more than 3 days
Dehydration
–
–
–
Decrease in urination
Dry mouth and throat
Dizzy upon standing
Copyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator,
University of Maryland Extension
To Learn More:

http://www.fsis.usda.gov/Fact_Sheets/

www.cdc.gov/Features/HandWashing

http://www.cdc.gov/foodsafety/facts.html#wh
enconsultdr
Copyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator,
University of Maryland Extension
Food Safety is for Everyone
Module 3
Written and developed by:
Lorraine Harley, Family and Consumer Sciences Educator
University of Maryland Extension
Calvert/Charles/St Mary’s Counties
Equal Access Programs
Module 3
Crosscontamination
Cross contamination:
Is the transfer of a harmful substance
from:
•
•
•
Food to food
Equipment/utensil to food
People to food
How does cross-contamination
occur?






Poor personal hygiene
Raw food in contact with ready to eat foods
Contact with contaminated surfaces
Improper storage practices
Contact with comtaminated food service workers
Contamination from consumers
Human Hands (C-L-E-A-N)
•
Human hands
• Poor personal hygiene
S-e-p-a-r-a-t-e
•
Direct contact from raw food to a readyto-eat foods
Food contact surfaces…



Equipment
Utensils
Wiping cloths
Contact surfaces: A word about
cutting boards….
Wood or plastic
Food contact surfaces
continued…
What about that
Sponge?
Let’s go shopping
 S-E-P-A-R-A-T-E
Shopping continued…
Obey the 2 hour rule in every situation!
The clock is ticking
Avoid Improper storage practices




Perishable food
Frozen food
Shelf-stable food
F.I.F.O
Refrigerator storage time

A general rule for cooked leftovers:
4 days

Raw poultry and ground meats:
1 to 2 days
 When
in doubt toss it out!!
Using hair restraints



Family gatherings
Picnics
Church socials
Contamination from ice
Remember!

Ice used to keep
foods cool is not
safe for human
consumption
To help prevent
cross contamination:

Clean

Separate

Cook

Chill
Copyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator,
University of Maryland Extension
To learn more:

www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foo
ds_Apart/index.asp

http://www.foodsafetysite.com/educators/competenci
es/foodservice/cleaning/cas1.html

http://www.fsis.usda.gov/PDF/Kitchen_Companion_
Single.pdf
Food Safety is for Everyone
Module Four
Written and developed by:
Lorraine Harley, Family and Consumer Sciences Educator
University of Maryland Extension
Calvert/Charles/St Mary’s Counties
Equal Access Programs
Module 4
Temperature
Matters
Temperature matters:
Proper:
Thermometer use
 Cooking
 Cooling
 Thawing
 Reheating
 Hot holding

140°
40°
Why use a food thermometer?
 To
confirm safe minimum
internal food temperatures to
prevent foodborne illness
“It’s Safe to Bite When the
Temperature is Right”
Which burger is safe to eat?
Which burger did you pick?
Temperature matters!
How to use a food
thermometer
All ground beef, veal, pork, lamb,
chicken & turkey
160 °F
Temperature Matters!
“Whole cuts of meat,”
Including roast, chops
and steaks
145 °F
3 min. rest
period
Fish
145 °F
Temperature Matters!

All turkey, chicken & duck whole,
(pieces & ground)
165 °F
Fresh ham
Raw
145°F
Fully cooked ham
To heat:
145°F
All egg dishes:
160 °F
All leftovers of any type:
165 °F
Safety
Versus
Doneness
Refrigerator/freezer temperatures

Refrigerator
40° or slightly below

Freezer
0° F
Thawing food safely

When was the last time you thawed food?

What method did you use
Thawing food safely
continued…
There are 3 safe ways to thaw
food safely:



In the refrigerator
In the microwave or
In a tub or pot of cold water
Thawing food safely
Continued…

Gee, I think I changed my mind. I don’t
want to eat the food I just thawed out.

Can I re-freeze the food??
Reheating foods safely

Microwave

Stove top

Oven
Microwave cooking

Microwave cooking does not always
provide even heating.

After defrosting in a microwave, always
cook foods immediately
Cooling foods down

Do not overfill the refrigerator

Break large pots into shallow containers

Break down large pieces of meat and
turkey
Thunderstorms

The refrigerator

The freezer
To learn more:

www.fsis.usda.gov/factsheets/Be_Smart_Keep_Foo
ds_Apart/index.asp

http://www.fsis.usda.gov/factsheets/refrigeration_&_f
ood_safety/index.asp

http://www.foodsafety.gov/keep/charts/eggstorage.ht
ml