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Home Food Safety

Home Food Safety• American Dietetic Association

• Consumer program addresses critical steps to safely prepare food in the home

• Provides easy, actionable tips

Home Food Safety• American Dietetic Association

• 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

• 76 million cases of foodborne illness each year

• 325,000 people are hospitalized annually

• 5,000 deaths each year

• 76 million cases of foodborne illness each year

• 325,000 people are hospitalized annually

• 5,000 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 40°F

• 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 40°F

• Pay close attention to use-by dates

Ensuring Food Safety at Home

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Home Food Safety

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

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

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 meat 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 meat 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

Red meat, roast, steak, chops, poultry pieces

Insert into thickest part of meat, away from bone, fat, gristle

Whole-bird poultry

Insert into inner thigh area, near breast, not touching bone

Ground meat, poultry

Insert into thickest area of meatloaf or thick patty, reaching the very center with stem; for thin patties, insert sideways to center

Egg dishes, casseroles

Insert to center of thickest area of dish

Fish Fish is done when it is opaque and flakes easily with a fork

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Home Food SafetySafe Minimum Internal Temperatures

Ground meat products

(patties, meatballs, meatloaf)

160°F

Roasts, Steaks, Chops

Medium-rare

Medium

Well-done

145°F

160°F

170°F

*Remember to wash thermometer thoroughly after each reading.

Beef, Lamb and Veal

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Home Food SafetySafe Minimum Internal Temperatures

Ground chicken/turkey 165°F

Whole chicken/turkey 165°F

Boneless turkey roasts, poultry breasts, white meat roasts

165°F

Poultry thighs, wings, drumsticks

165°F

Duck/goose 165°F

Stuffing (alone or in-bird) 165°F

Poultry

*Remember to wash thermometer thoroughly after each reading.

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Home Food SafetySafe Cooking Temperatures

Pork

All cuts and ground products

Medium

Well-done

160°F

170°F

Fresh ham 160°F

Fully cooked ham, reheated 140°F

*Remember to wash thermometer thoroughly after each reading.

2020

Home Food SafetySafe Cooking Temperatures

Miscellaneous

*Remember to wash thermometer thoroughly after each reading.

Eggs and egg dishes 160°F

Leftovers, reheated 165°F

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Home Food Safety

• 40°F or above is food “danger zone”

• Refrigerate within two hours – one hour in hot weather (90°F 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 40°F – use a refrigerator thermometer

• 40°F or above is food “danger zone”

• Refrigerate within two hours – one hour in hot weather (90°F 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 40°F – use a refrigerator thermometer

Refrigerate Food Promptly to Below 40°F

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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 40°F

• Wash hands often

• Keep raw meats and ready-to-eat foods

separate

• Cook food to proper temperatures

• Refrigerate food promptly to below 40°F

Every Meal, Every Day

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• ADA 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

• ADA 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