2. DID YOU KNOW…
• Food-borne illness causes an estimated 48 million
illnesses and 3,000 deaths each year in the United
States
(Heart disease: 616,067, Cancer: 562,875, Accidents
(unintentional injuries): 123,706)
3. What is a Food-Borne
Illness?
• All illness that comes from eating food
contaminated by bad bacteria or toxins
• Symptoms may occur within minutes to weeks
afterwards
• Symptoms include nausea, diarrhea, vomiting,
and/or fever
• Can lead to death in extreme cases
4. People with Increased
Risk…
• Infants
• Young children
• Pregnant women and their unborn babies
• Older adults
• People with weakened immune systems
5. Food-Borne Illness
Contd.
• Effects of ingesting harmful bacteria vary from
person to person
• Some people may get very sick, others may
have no symptoms
6. Video: 4 Steps
• Watch the series of 4 youtube videos on the 4
Steps of Food Saftey from the USDA. Link is
below!
• http://www.youtube.com/watch?v=HBg03D1
474Q&list=PL1FB7B9DA0B767F87
• Answer questions that go with the videos.
7. Partnership for Food Safety Education
www.fightbac.org
2011 Partnership for Food Safety Education
9. Myth
Freezing foods kills harmful bacteria that can cause
food poisoning.
2011 Partnership for Food Safety Education
10. Fact
Although freezing food does prevent bacteria
from multiplying, the only way to kill bacteria
is to cook food to the proper temperature.
2011 Partnership for Food Safety Education
11. Rule of Thumb
• When food is thawed, bacteria can still be
present
• Always use a food thermometer to measure
the temperature of cooked foods
2011 Partnership for Food Safety Education
12. Myth
I eat a vegetarian diet, so I don’t have to worry
about food poisoning.
2011 Partnership for Food Safety Education
13. Fact
Fruits and vegetables may carry a risk of
foodborne illness just like any other food.
2011 Partnership for Food Safety Education
14. Rule of Thumb
• In order to reduce your risk of contracting
food poisoning, make sure you follow the four
steps of keeping food safe: clean, separate,
cook and chill.
2011 Partnership for Food Safety Education
15. Myth
Plastic or glass cutting boards don’t hold
harmful bacteria on their surfaces like
wooden cutting boards do.
2011 Partnership for Food Safety Education
16. Fact
Any type of cutting board can hold harmful
bacteria on its surface.
Every cutting board should be
washed and sanitized after
each use.
2011 Partnership for Food Safety Education
17. Rule of Thumb
• Plastic, glass, granite, and hardwood cutting
boards are dishwasher safe
• Wooden cutting boards do not hold up well in
the dishwasher and should be hand-washed
• Cutting boards should be discarded after
becoming excessively worn or developing
hard-to-clean grooves
2011 Partnership for Food Safety Education
18. Myth
Locally grown, organic foods will never give me
food poisoning.
2011 Partnership for Food Safety Education
19. Fact
Any food, whether organic or conventional,
could become unsafe with illness-causing
bacteria at any point during the chain from
farm to table.
2011 Partnership for Food Safety Education
20. Rule of Thumb
• Rinse fresh fruits and vegetables under
running tap water, including those with skins
and rinds that are not eaten
• Do not use soap, bleach, or detergent to wash
produce
• Packaged fruits or vegetables that are labeled
“ready-to-eat” or “washed” do not need
to be re-washed
2011 Partnership for Food Safety Education
22. Frozen foods taste extra good,
when you cook them like you should!
2011 Partnership for Food Safety Education
23. Organic and conventional foods are both great,
as long as you clean, cook, chill and
separate!
2011 Partnership for Food Safety Education
24. Fruits and veggies are healthy treats,
be sure to wash them before you eat!
2011 Partnership for Food Safety Education
25. Regardless of the cutting board you choose,
make sure to clean after its been used!
2011 Partnership for Food Safety Education
26. Presented by (insert name of your
organization here)
The Partnership’s mission is to end illness and death from
foodborne infection. For more information, please visit our website:
www.fightbac.org
2011 Partnership for Food Safety Education
