1 Home Food Safety Academy of Nutrition and Dietetics (formerly the American Dietetic Association) Consumer program addresses critical steps to safely.

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Home Food Safety

Home Food Safety• Academy of Nutrition and Dietetics

(formerly the American Dietetic Association)

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

• Provides easy, actionable tips, quizzes, a free app and more

Home Food Safety• Academy of Nutrition and Dietetics

(formerly the American Dietetic Association)

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

• Provides easy, actionable tips, quizzes, a free app and more

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Home Food SafetyWhy Food Safety Is Important

• According to estimates from the Centers for Disease Control and Prevention: • 48 million people (1 in 6 Americans)

get foodborne illness each year• 128,000 people are

hospitalized each year • 3,000 deaths each year

• According to estimates from the Centers for Disease Control and Prevention: • 48 million people (1 in 6 Americans)

get foodborne illness each year• 128,000 people are

hospitalized each year • 3,000 deaths each year

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Home Food SafetyConsumers and Food Safety

• In 2011, 89% use different plates for handling raw meat and cooked meat, compared to 85% in 2002

• In 2011, 20% use a food thermometer to check the doneness for read meat, pork or poultry, compared to 25% in 2002

• In 2011, 91% wash utensils used to handle raw food before they are used for cooked food, compared to 82% in 2002

• In 2011, 89% use different plates for handling raw meat and cooked meat, compared to 85% in 2002

• In 2011, 20% use a food thermometer to check the doneness for read meat, pork or poultry, compared to 25% in 2002

• In 2011, 91% wash utensils used to handle raw food before they are used for cooked food, compared to 82% in 2002

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Home Food SafetyCommon Foodborne Illnesses

Illness Potential Sources

Salmonella and Campylobacter

PoultryMeatEggsUnpasteurized

milk/dairy products

Raw produce

Listeria Raw milkSoft cheeseLuncheon meats/hot

dogsRaw produce

E. Coli Raw/undercooked meat

Raw 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 and

use a food thermometer • Refrigerate food promptly to below 40°F• Pay close attention to use-by dates -

when in doubt, throw it out!

• 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 and

use a food thermometer • Refrigerate food promptly to below 40°F• Pay close attention to use-by dates -

when in doubt, throw it out!

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, 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, 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• Wash reusable grocery bags

• 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• Wash reusable grocery bags

Kitchen Surface Safety

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Home Food Safety

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

separate to prevent the spread of bacteria

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

separate to prevent the spread of bacteria

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 , poultry, and seafood and one for ready-to-eat foods

• Wash boards thoroughly in hot, soapy water or place in dishwasher

• Rinse• After cutting raw meat, poultry and

seafood, wash, rinse and sanitize boards• Discard boards with cracks, crevices

or scars

• Use two cutting boards – one for raw meat , poultry, and seafood and one for ready-to-eat foods

• Wash boards thoroughly in hot, soapy water or place in dishwasher

• Rinse• After cutting raw meat, poultry and

seafood, 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

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, ChopsMedium-rareMediumWell-done

145°F160°F170°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 productsMediumWell-done

160°F170°F

Raw ham 145°F

Pre-cooked ham, reheated 145°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

• Between 40°F and 140°F is food “danger zone” where bacteria multiply rapidly

• 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 and freezer below 0°F – use a refrigerator thermometer

• Between 40°F and 140°F is food “danger zone” where bacteria multiply rapidly

• 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 and freezer below 0°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

3-5 days

Fried chicken 3-4 days

Egg dishes 3-4 days

Fresh eggs in shells

3-5 weeks

Sliced deli meats

3-5 days

Milk 7 days

Pizza 3-4 days

Salsa 3 days after open

Cheesecake 7 days

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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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• The Academy’s Home Food Safety • www.homefoodsafety.org• Is My Food Safe? App • www.homefoodsafety.org/app

• “Home Food Safety…It’s in Your Hands® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September 2003.

• www.adajournal.org

• The Academy’s 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

• The Academy’s Home Food Safety • www.homefoodsafety.org• Is My Food Safe? App • www.homefoodsafety.org/app

• “Home Food Safety…It’s in Your Hands® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September 2003.

• www.adajournal.org

• The Academy’s 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