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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• Academy of Nutrition and Dietetics• Consumer program addresses critical

steps to safely prepare food in the home

• Provides easy, actionable tips

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Home Food SafetyWhy Food Safety Is Important

• 48 million cases of foodborne illness each year

• 128,000 people are hospitalized annually

• 3,000 deaths each year

• 48 million cases of foodborne illness each year

• 128,000 people are hospitalized annually

• 3,000 deaths each year

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Home Food SafetyConsumers 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

• 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

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Home Food SafetyCommon Foodborne Illnesses

Illness Potential Sources

SalmonellaCampylobacter

PoultryMeatEggsUnpasteurized milk/dairy productsRaw produce

Listeria Raw milkSoft cheeseLuncheon meats/hot

dogsRaw produce

E. Coli Raw/undercooked meatRaw produceUnpasteurized milk

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Home Food Safety

How does foodborne illness occur?• Contaminated foods carry microbes

into the body• Some microbes can overcome the

body’s defenses and cause infections

What are its typical primary symptoms?• Nausea• Vomiting• Abdominal cramps• Diarrhea

How does foodborne illness occur?• Contaminated foods carry microbes

into the body• Some microbes can overcome the

body’s defenses and cause infections

What are its typical primary symptoms?• Nausea• Vomiting• Abdominal cramps• Diarrhea

Infections and its Symptoms

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Home Food Safety

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

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

Who’s at Risk?

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Home Food Safety

• Improper refrigeration and storage• Poor personal hygiene• Cross-contamination• Contaminated food sources • Undercooking • Other time and temperature mistakes

• Improper refrigeration and storage• Poor personal hygiene• Cross-contamination• Contaminated food sources • Undercooking • Other time and temperature mistakes

Risks You Can Control

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Home Food Safety

• 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

• 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

Ensuring Food Safety at Home

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Home Food Safety

Effective handwashing mayeliminate nearly half of all cases offoodborne 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

Effective handwashing mayeliminate nearly half of all cases offoodborne 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

Wash Hands Often

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Home Food Safety

Before you:

• Prepare food• Eat meals • Feed children

Before you:

• Prepare food• Eat meals • Feed children

When to Wash Your Hands

After you:

• Handle raw foods (including meats, 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

After you:

• Handle raw foods (including meats, 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

• 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

• 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

Kitchen Surface Safety

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Home Food Safety

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

separate

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

separate

Keep Raw Meat and Ready-to-Eat Foods Separate

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Home Food Safety

• 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

• 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

Prevent Cross-Contamination

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Home Food SafetyUse 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

• 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

• 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

• 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

Cook to Proper Temperatures

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Home Food Safety• How to Use a Thermometer*

• *Remember to wash thermometer thoroughly after each reading.

• How to Use a Thermometer*

• *Remember to wash thermometer thoroughly after each reading.

Taking Food Temperatures

Beef, Pork or Lamb Roasts

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

Hamburgers, Steaks or Chops

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

Whole Poultry Insert in thickest part of thigh, avoiding bone.

Whole Turkey Insert in the innermost part of the thigh and wing and the thickest area, avoiding bone.

Poultry Parts Insert in the thickest area, avoiding bone.

Ground Meat and Poultry Insert in the thickest area of meatloaf or patty; with thin patties, insert sideways reaching the very center with the stem.

Egg Dishes and Casseroles

Insert in center or thickest area of the dish.

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

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Home Food SafetySafe Minimum Internal Temperatures*

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.

Fresh Beef, Lamb, Pork and Veal

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Home Food SafetySafe Minimum Internal Temperatures*

Ground chicken and turkey 165F

Whole chicken and turkey 165F

Poultry breasts and roasts 165F

Poultry thighs, legs and wings 165F

Duck and goose 165F

Stuffing (alone or in-bird) 165F

Poultry

*Remember to wash thermometer thoroughly after each reading.

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Home Food SafetySafe Cooking Temperatures*

Pork

Fresh pork 145F**

Fresh ham (raw) 145F*

Fully cooked ham, reheated 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

*Remember to wash thermometer thoroughly after each reading.

Eggs and egg dishes 160F

Leftovers, reheated 165F

Fin fish 145F or until flesh is opaque and separates easily with a fork

Shrimp, lobster and crabs Cook until flesh is pearly and opaque

Clams, oysters and mussels Cook until shells open during cooking

Scallops Cook until flesh is milky white or opaque and firm

Seafood

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Home Food Safety

• 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

• 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

Refrigerate Food Promptly to Below 40F

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Home Food Safety Recommended Storage Time for Leftovers

Cooked beef, pork, poultry

3-4 days1

Sushi or sashimi

Eat on day of purchase2

Casserole 3-4 days1

Pizza, cooked 3-4 days

Egg dishes 3-4 days

Sliced deli meats

3-5 days

Cooked vegetables

3-4 days2

Hard-boiled egg 7 days1

Cake/ cheesecake

7 days3

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

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Home Food Safety

• Wash hands often

• Keep raw meats and ready-to-eat foods

separate

• Cook food to proper temperatures

• Refrigerate food promptly to below 40F

• Wash hands often

• Keep raw meats and ready-to-eat foods

separate

• Cook food to proper temperatures

• Refrigerate food promptly to below 40F

Every Meal, Every Day

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• AND Home Food Safety • www.homefoodsafety.org

• “Home Food Safety…It’s 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

• AND Home Food Safety • www.homefoodsafety.org

• “Home Food Safety…It’s 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

Home Food SafetyAdditional Resources and Training