According to the Center for Disease Control and Prevention, over 48 million people get sick, 128,000 are hospitalized and 3,000 die from foodborne illnesses annually across the United States. More on food safety training only at 360training.com! http://www.360training.com/enterprise/food-beverage/ http://www.360training.com/apac/food-beverage-programs/

1. Food Poisoning Myths
and Facts

2. According to the Center
for Disease Control and
Prevention, over 48
million people get
sick, 128,000 are
hospitalized and 3,000 die
from foodborne illnesses
annually across the
United States.

3. 1. "If it tastes okay, it's safe to
eat"
Just because it smells
or tastes okay, doesn’t
mean it’s not spoiled or
contaminated.

4. Foodborne illness-causing
viruses and bacteria do not
cause symptoms right away
after making their way into
your system.
It can take two to three days
to a few weeks before
symptoms manifest.
University of Nebraska-Lincoln

5. 2. “Do not put hot food in the
fridge.”
 Do you sometimes wait it out
and letting your food cool
before storing them in the
refrigerator? Well, here’s the
thing: you don’t have to.
 Don’t leave food at room temperature for too
long.
 Bacteria Growth Danger Zone: 40 to 140
degrees Fahrenheit

6. Refrigerate food within two hours of cooking
Divide a large amount of food you’ve cooked
into smaller portions before taking them to the
fridge to cool them faster.
Ensure that your refrigerator’s
temp is 40 degrees
Fahrenheit. Check with a
kitchen thermometer.
She Knows

7. 3. “Food from the supermarket
is safe.”
One only needs to recall news of FDA and
USDA recalls to get an idea of how much of
food on the supermarket shelves may be
contaminated.
Based on a recent report from
Stericycle ExpertRecall, food
recalls by the USDA and FDA
have doubled in Q3 of 2013.

8. Most of the food units recalled have strains
of E.Coli, Salmonella and Listeria.
However, the top cause of the recall is the
presence of allergens in the food item.
Best Health Mag
Canada

9. 4. “Food cooked at home
is always safe.”
If you’re not careful
enough, you can
spread foodborne
illness-bacteria more
than prevent it.

10. Foodsafety.gov
recommends these four
golden rules of food
safety to be
observed, even when
preparing food at home:
Clean. Wash your hands
with warm soapy water
for 20 seconds before
and after handling food.

11. Separate. Avoid cross-contamination by
keeping raw food and cook food separate. Do
not reuse chopping boards and utensils on
raw and cooked produce without washing
them at every use.
Cook food to the recommended internal
temperature (at least 165 degrees
Fahrenheit). Use a food thermometer to
check the internal temperature of meat and
poultry just to be sure.

12. Chill. Refrigerate
food within 2 hours
of cooking. Store
foods in the fridge
at 40 degrees
Fahrenheit or
colder.
Foodsafety.gov

13. Sources:
Alice Henneman and Joyce Jenssen. (2011). Food Safety: What You Don't Know Can't Hurt You.
Retrieved on December 3, 2013 from http://www.slideshare.net/alicehenneman/food-safety-myths
Erica Sagon. (2010). Five Food Safety Myths Debunked. Retrieved on December 3, 2013 from
http://www.sheknows.com/food-and-recipes/articles/818059/5-food-safety-myths-debunked
Kathleen M. Zelman. (2008). 9 Food Poisoning Myths. Retrieved on December 3, 2013 from
http://www.webmd.com/food-recipes/food-poisoning/features/9-food-poisoning-myths
Zoe Cormier. (2011). 4 Myths About Food Poisoning Busted. Retrieved on December 3, 2013 from
http://www.besthealthmag.ca/eat-well/healthy-eating/4-myths-about-food-poisoning-busted
Princess Padilla. (2013). Food Recall Report Says Food Recalls Were Up in Q3. Retrieved on December
5, 2013 from http://www.learn2serve.com/blog/food-recalls-increase-q3/
Tina Haynes and Kathy Bernard. (2013). Tackling Food Safety: Keeping Your Food Safe on Game Day.
Retrieved on December 5, 2013 from http://www.foodsafety.gov/blog/blog_9.html