Food Safety 101 for Older Adults. Jaime Murphy USDA Food Safety and Inspection Service

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2 Food Safety 101 for Older Adults Food Safety 101 for Older Adults: Illness Prevention and Educational Resources Jaime Murphy USDA Food Safety and Inspection Service

3 Food Safety 101 Presentations Empowering Older Adults Summer and Thanksgiving USDA-FSIS presenters available Facilitator guide available for non-fsis presenters Held at senior centers and similar locations

4 Food Safety and Inspection Service: The Threat of Foodborne Illness in U.S. Each year, foodborne illness... Results in 128k Hospitalizations Causes 3,000 deaths Costs US economy $15.6 billion 4 pathogens } E. most frequently affect our regulated products. coli Listeria Salmonella Campylobacter

5 At-Risk Demographics Those at a higher risk for foodborne illness include: Older adults Diabetes patients Cancer patients Immunocompromised Pregnant women Children under 5 years

6 Food Safety and Older Adults Adults 65+ are at an increased risk of hospitalization and death from foodborne illness. Why?

7 Common Foodborne Pathogens E. coli O157:H7 Campylobacter Salmonella Listeria monocytogenes

8 Foods to Avoid Raw or undercooked meat, poultry, eggs and seafood Hot dogs, deli meat and lunch meats (unless reheated to steaming hot) Unwashed fresh fruits and vegetables Unpasteurized refrigerated pâtés or meat spreads (Canned or shelf-stable pates/meat spreads may be eaten) Soft cheeses (unless labeled made with pasteurized milk ) Raw or unpasteurized milk Raw sprouts (alfalfa, clover and radish)

9 During the Summer Rates of Foodborne Illness Increase Why? Bacteria love hot, humid weather People are doing more outdoor activities Power outages can also lead to food spoilage

10 Food Safety for Power Outages

11 Food Safety for Power Outages

12 Grilling Food Safety One of the best things about summer is firing up the grill! Make sure your fun in the sun doesn t get cut short by following four simple food safety steps Your face when the power goes out

13 The Four Steps: CLEAN Wash your hands with warm, soapy water for 20 seconds Focus on palms, in between fingers and fingertips At a picnic? Pack moist towelettes! Wash produce under running water even if you plan to peel it DO NOT Wash raw meat and poultry before cooking

14 The Four Steps: SEPARATE Keep raw meat, poultry and seafood away from other foods When grilling, use separate plates/utensils for raw meat or poultry and ready-to-eat foods Never place cooked food on the same plate that held raw meat or poultry Use plastic bags and containers to keep raw meats separate from other items in your shopping cart or cooler.

15 The Four Steps: COOK Cooking to a safe internal temperature will destroy food poisoning bacteria Color is not a reliable indicator of doneness Always use a food thermometer follow the PRO method

16 Grilling Like a PRO

17 Grilling Like a PRO

18 The Four Steps: CHILL Chill perishable and cooked foods promptly to avoid the temperature Danger Zone ( F) Don t leave food at room temperature for longer than two hours (or one hour if temperature is above 90 F) Keep perishable food in an insulated cooler with ice or frozen gel packs while at picnics

19 Home Delivered Meals and Leftovers If foods purchased (or delivered) hot, enjoy within two hours. If eating after two hours keep food above 140 F to stop bacteria growth. Refrigerating? Divide into smaller portions and place in shallow containers Cover loosely and refrigerate immediately Reheating? Reheat to 165 F or until steaming hot

20 Food Storage Times - Fridge Meat, Poultry and Eggs Ground Meat and Poultry (including fresh sausages) Beef, Lamb, Pork, Veal, Goat (Steaks, chops, roasts) Poultry (whole, parts or ground) Hot dogs Luncheon meats Eggs fresh, in shell 1-2 days 3-5 days 1-2 days Deli and Vacuum-Packed Products Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads Store-cooked dinners and entrees Unopened package 2 weeks; Opened 1 week Unopened package 2 weeks; Opened or deli sliced 3-5 days 3-5 weeks 3-5 days 3-4 days Commercial brand vacuum-packed dinners with/usda seal, unopened 2 weeks Pieces and cooked casseroles Gravy and broth, patties, and nuggets Fresh Fish and Shellfish Cooked Meat, Poultry, and Fish Leftovers Fresh Fish and Shellfish 3-4 days 3-4 days 1-2 days

21 FoodKeeper Prevent food waste Storage advice on more than 600 food and beverage items Cooking advice for meat and poultry Syncs to your calendar Access to AskKaren

22 More FoodSafety.gov

23 Thanksgiving and Winter Holidays Foodborne Illness Can Occur Because Large quantity of food with opportunities for crosscontamination Foods left out in the Danger Zone too long Undercooking of meat and poultry

24 Three Ways to Thaw a Turkey BEST Keep turkey in original wrapper, place on tray to catch juices Good Allow 30 minutes per pound Good Check owner s manual for minutes per pound

25 Keep Cold Food Cold Keep Hot Food Hot Keep Hot Food Hot Store hot food in bottom warming drawer of oven until ready to serve Keep at 140 F or warmer. Keep Cold Food Cold Put cold side dishes on beds of ice Serve small amounts at a time and leave the rest in the fridge until serving

26 The Four Steps: CHILL Food at room temperature for more than 2 hours should be discarded Use all refrigerated leftovers within 3 to 4 days Reheat leftovers to165 F To keep turkey moist, add broth or water Rotate for even heating in microwave

27 The Four Steps: CLEAN Do NOT Wash Raw Meat or Poultry! Courtesy of New Mexico State University

28 Free Resources for Consumers FoodKeeper app Publications Meat & Poultry Hotline Social Media Presentations and Toolkits

29 FoodKeeper app

30 Free Resources for Consumers

31 Free Resources for Consumers Food Safety Publications: General Adult At-Risk Severe Weather and Power Outages Youth Spanish Electronic Versions Too!!!

32 Free Resources for Consumers How to Order Publications: Fill out a publication request form and to FSIS.Outreach@fsis.usda.gov. (This box can be used to attain request forms) Call the USDA Meat and Poultry Hotline ( )

33 Summary of Presentations Continually updating with new research data The audience is older adults and anyone! The presentation is a good refresher for anyone that has taken ServSafe Not a substitute for ServSafe The presentation is available in Spanish upon request

34 Train the Trainer Sessions Have others that would be interested in learning more about the Food Safety 101 for Older Adults program? Online train the trainers are available or in-person are available based on FSIS staff availability.

35 Food Safety 101 Presentations For more information contact: Adam Ghering Phone: Jamie Murphy Phone: / Jaime.Murphy@fsis.usda.gov