Food Safety
Be Food Safe
Project Sponsors
• USDA project funded
through the Supplemental
Nutrition Assistance Program
• School District of
Philadelphia
• Department of Nutrition
Sciences, Drexel University
What Is Foodborne Illness?
• Disease that comes from food that is
contaminated with harmful
pathogens:
– Bacteria
– Viruses
– Molds
• Preventable!
Bacteria and Viruses
Bacteria/Virus
Food Sources
Salmonella (bacteria)
Eggs, poultry, unpasteurized dairy
products, contaminated raw
produce
E. coli (bacteria)
Beef, unpasteurized milk,
contaminated water,
Listeria (bacteria)
Soft cheeses, unpasteurized milk,
deli meats and hot dogs
Botulism (bacteria)
Home-canned foods with a low
acid content
Campylobacter (bacteria)
Poultry, unpasteurized milk,
contaminated water
Hepatitis A (virus)
Shellfish, raw produce,
contaminated water
Norovirus (virus)
Shellfish, foods infected by food
workers
Vibrio Infections (bacteria)
Shellfish, raw oysters
B. Cereus (bacteria)
Rice, potatoes, pasta, cheeses
Staphylococcus (bacteria)
Foods that require no cooking
(egg, tuna, chicken, potato salad;
cream-filled pastries)
How Is Foodborne Illness
Prevented?
Key points from the Dietary Guidelines:
• Wash hands
• Rinse vegetables and fruits
• Prevent cross-contamination
• Cook foods to safe internal
temperatures
• Store foods safely in the home
Fight BAC!®
• Follow the 4 safe food handling
principles:
– Clean
– Separate
– Cook
– Chill
Clean
Avoid cross-contamination
• Hands
– Practice proper hand-washing techniques
• Surfaces
– Clean all surfaces that food touches
including utensils and appliances
– Clean out the fridge!
• Food
– Rinse all fruits and vegetables prior to eating,
peeling, cutting, or cooking
Separate
• Always separate foods
that are ready to eat
from those that need
to be cooked
When shopping and storing:
- Place raw seafood, meat, and poultry in
plastic bags
- Separate them from other foods in your
grocery cart and bags
Separate
When preparing and
serving:
– Use separate cutting
boards
– Separate foods when
storing in the
refrigerator
– Never place ready-toeat food on a plate
that previously held
raw meat, poultry,
eggs, or fish
Cook
• Measure cooked foods with a food
thermometer at the THICKEST part
• Cook steaks, roasts, and chops to 145ºF
• Cook ground beef, pork, veal, and lamb to
160ºF
• Cook poultry to 165ºF
• Cook eggs until the yolk and white are firm
• Keep hot foods at a minimum of 140ºF
• Avoid the “danger zone” - 40-140°F
Chill
• Keep cold and cooked foods in the
refrigerator, making sure it is set to 40° or
below
• Refrigerate leftovers and takeout foods
within 2 hours of being in the danger zone
– This should be 1 hour if the air temperature is
above 90°F
– It includes the time in the shopping basket,
car, and on the kitchen counter
Chill
• Throw away cooked leftovers after 4 days in
the fridge
• Thaw frozen food in the refrigerator, cold
water, or microwave – NEVER at room
temperature!
When in doubt,
throw it out!
High-Risk Foods
• Some foods pose higher risk of causing
foodborne illness
– Unpasteurized milk and cheese
– Raw or undercooked eggs, meat, poultry,
and seafood
– Raw sprouts
Look for the
word
PASTEURIZED on
dairy products
High-Risk Populations
• Everyone is at risk for food-borne illness, but
some populations are more at risk than
others
– Pregnant women and their unborn
children
– Infants and young children
– Older adults
– Those with cancer, HIV/AIDS, or other
diseases that compromise the immune
system
Activity
Questions?