ࡱ> -/,c &jbjbSS &11&] R,==::::::h^Consumer Food Handling Behaviors for Food Safety Education Practice Personal Hygiene Pathogens for which personal hygiene is a primary control factor are those for which transmission is primarily via human or animal feces. 1. Wash hands with soap and warm running water before handling food, especially after using the toilet, changing a babys soiled diaper, or after touching animals. If you are ill with diarrhea, only prepare food for yourself but not others. Properly bandage and glove cuts and burns on hands before handling food. Cook Foods Adequately Adequate pasteurization, cooking or reheating is the primary control mechanism for pathogens introduced either before cooking or after the initial cooking stage. 1. Use a thermometer to make sure that meat and poultry (including ground) are cooked to safe temperatures. Cook shellfish until the shell opens and the flesh is fully cooked; cook fish until flesh is opaque and flakes easily with a fork. If pregnant, immunocompromised, or elderly, heat hot dog and lunch meats to steaming hot or 165F before eating. Use a thermometer to make sure that leftovers are reheated to 165F. Cook eggs until both the yolk and white are firm. Use a thermometer to make sure that foods containing eggs are cooked to 160F. Avid Cross-Contamination Cross-contamination is use of kitchen equipment that was used to prepare raw food and then was inadequately cleaned before preparation of ready-to-eat foods. Wash knives, cutting boards and food preparation surfaces with hot water and soap after contact with raw poultry, meat and seafood. Wash hands with soap and warm running water after handling raw and potentially hazardous foods. Thoroughly rinse fresh fruits and vegetables under running water before eating. Keep cooked and ready-to-eat foods separate from raw meat, poultry, seafood and their juices. Clean food preparation surfaces with paper towels or clean cloths and hot soapy water before and after food preparation. Keep Foods at Safe Temperatures Keeping foods at safe temperatures is the primary control factor for pathogens associated with inadequate temperature control during refrigeration and hot-holding. Store all perishable foods at or below 40F. Do not prepare food more than 2 hours before serving without plans for proper cooling and reheating. Keep hot food at or above 140F. Refrigerate food in shallow containers within 2 hours of preparation. Take only foods that can be kept at safe temperatures in carried meals, such as lunch boxes, picnics and potluck dinner. Use a thermometer to make sure the refrigerator temperature is between 35F and 40F. Thaw perishable foods in the refrigerator, in the microwave oven or under cold running water. Avoid Foods from Unsafe Sources In some cases, especially for persons at high risk for foodborne illness, the best food safety practice is to avoid a certain food, water or preparation method. Drink only pasteurized milk and fruit juices. Use water from a safe water supply for drinking and food preparation. Avoid eating raw sprouts. If pregnant, immunocompromised, or elderly: -avoid soft cheeses, cold smoked fish, or cold deli salads. -avoid hot dogs and lunchmeats that have not been reheated to steaming hot or 165F. Avoid eating raw or undercooked seafood. Avoid eating foods containing raw eggs; use pasteurized eggs or egg products in uncooked foods containing eggs. Use cheese and yogurt made from pasteurized milk. Obtain shellfish from approved sources. Consumer behavior lists identified by a national panel of food safety experts and compiled by: Dr. Lydia C. Medeiros, The Ohio State University, Dr. Patricia Kendall, Colorado State University, and Dr. Virginia Hillers, Washington State University. REFERENCES: Medeiros LC, Hillers VN, Kendall PA, Mason A. 2001. Food Safety Education: What should we be teaching? Journal of Nutrition Education, 33:108-113. Medeiros LC, Kendall P, Hillers V, Chen G, DiMascola S. 2001. Identification and Classification of Consumer Food Handling Behaviors for Food Safety Education. Journal of the American Dietetics Association, in press. &;U3E8| ; I  & F & F & F;U3E8| ; I B  9  Llm'e                                                           2I B  9  Llm'eZh & F & F & FZN&             N&/ =!"#$%2A2BC0BDB56F6C5B013618E5D2189B5D3BD0D6F05D8E12621F9567BA5E627 02DC60FB5F1AB47EF9026B2D3601A6C2F53B67FCEE8888EE92038D8D77F4DF6A982CE6C65E258B60E95EDB3E9C551B523C95557D88FFABFA496000B1E1265E9013DFC5981D344B59424056A8B00EE1F78499C54A3B36BCE0C54009F338D01D6ACE5D68F82EDC3D6CA3276E93D13413FA76E17CD4FFF70A7EA4286809E357B2978C28B6A54F9038247DCCAE91981BD182DC65E69D09115E3656156F85D61C2F624C333B50A657F9659EDB17EC06AB86B43A249918893E6BE6E28912C0A6E87BF7AA92E5CA7FA46C8BE9 0B5E33927DE6CA0 [$@$NormalmH <A@<Default Paragraph Font&&   &F& I &&W`     !)NVfmy(U^BL) . n s "M%(WSU2C:\WINDOWS\TEMP\AutoRecovery save of Document2.asdWSUNC:\My Documents\Consumer Food Handling Behaviors for Food Safety Education.docSally O'Neal CoatesAWorking Files:aenews:July01AENews:Consumer Food Handling Behaviorik* t$H -?n {r z4{ hho(.hho(.hho(.hho(.hho(.z4{-?nt$Hik*{r@$R 5&@@GTimes New Roman5Symbol3 Arial"1haVFVF:UP #0dY :Consumer Food Handling Behaviors for Food Safety EducationWSUSally O'Neal CoatesEF28C4DC7E805D3E360C889A9F99BA7BBA7703E6D40A8770989F614FC0V`Β sZ@g$,cF-4`-Q(Rn< k8M>,C@Q[-r) WӖޠSRBB(7o`̶QMP0bQpKCݴQPĞ U/ _תzJU$c.S+x^s8nFݽdi˱#͝%ܹ}˒zP jrN}nb؃@Eu}!v۩jm \'(v=X?rX' /GE " NăYKoЗdH-HYg"vp|2ŽB?9dGOȈ :FmGOHd CP{= "p$_I~yAAB-ۥB8!lekziJѕkρJupE*u&D?#oWrGgF`;֙?pĞ 2㔦}T))8] VIan}#RWczmU;o>F鶤{j1 , Ḍ~lQak>pz G槷4F)F9BGMrKERBPƸA}3`9ꏼEeRv5&`F URu0 -$ .UX7PH}ԨT)$$t;4ԫ5yQXp[!v^W"OX#fhb7-myJh:wdS,'j"_lT$K-!sA-T̟O=?G{))9PΎ~ ftlFK^vXap9#];B$d=}1Q>DnzBڠ jh䖤tH%6:Hjkқ"sr5!7{!;sB)˜cnID:]0%Je pC iV_;(+s<@"Z$QHyYzBe }qbLP3Em)Ყ eKH+Kq[pD\}bnqb+JU7d[}HL +әeh |M '-3F[ԲRvQDo0 B0)h,z6 Oh+'0  8D ` l x';Consumer Food Handling Behaviors for Food Safety EducationfonsWSUSUSUNormalrSally O'Neal Coates2llMicrosoft Word 8.0@=@Fĩ]@MmnUP 3ղ jYFznBz.]-Р0p6A,0TNPu?#J"  Ir7F@t(9r8C⌓#Wq. B-}='J/W̑@#J~-yo ٲ3 "q90鷣iЯblt1A;a1ǨG_`|t$(v<)) u( ّK;"@賗o p& (6ߴRRȰ#9CM78n5 nmnHa M 0Se$LկK$$oܸ4x \N<ˇ'@@‡N8%$'[p:LL`'sU;ثvp8cx±'XO3JNxB%섿;0k>cǖ;cY®G6*+wrzzJhzBt X!37;7W  IM~1Mujw^ #oDMHpGujDeb*@c[?݄ͣ%@4+9]Axr !i3LxMO cD CyT(F";pBX52NP ZÑcDoGJ]L9rr67P`a}A@mDhLw+n`o=Tb fPd=ʡZdRV6je (GXOxK]  ̴X*UZ(Jd  `,][ PI5Ng `$T|ň!<>|#D ~Fg}眙{fm^w1.N%F4#3#"#2""#""!OA}PLB|hpd)NZEo FUg=zuTCOQͨ{y;=ェH!bĄIU B$(æ,AfMP7UtzpPI@S1xbBכ9Z;<ڇi;Mx#3?o%Ң&jO쏉er b^[c=*xFx? _Sc6P#u#,!=y]]@h<}@ؘӽ ;0͛-@|%8&#J^ [a!`H!EH0"F$z ҊrA8. L ޅeJ5 %L3(~3b˘p}8I*ņ><( EvwMCdd(m\j[?̸Vh!~¬Cl&l:fab \,AӣTI5>*ܤh\EBilr\P.!f?UQÜ6Ȼ(NA_sЎwYVKϸ̓U*P@:!$?kV AEjC)Sń%VR(٠ a|"v攡ZTmF.8`X.9%}Ivc%쿕Ι}+]*IEB(Lt̀٘CTJIi߇#p!>+rdߨ4fLނ(#"[sXD3G7%xS(u8XJ`ȚiƟg7, %㬍rXYޓc 9ZIe5q=рJt."8 o7(0m;?+xՊJAc-;O AԈ?``MUlENxa0CRjZ<;V~-"T9.oFԩ@8lSYb9tJB]w<@I9 ez5N0*P{Qbx΅1 ^@^# RK]3aZW .jŹ].Zddcƈ?w F?v1L.!!u(@lc]J~wJnH%xz| @NZ30O! C,OsUdL<+(땂t!HO4 `̅i9UЃȯ4iOx`N<\ )\2ZͣvF 2Ã` ͠!anxҘ.@\3!N)&"h^H.jk~3d`B( 6Ot`ϳ+@ia̠sKApĥɣG!ؼJS^iI7/9SI88Ni3N3XaDMy⊄dǘ4[OT3R3ۼ<=aihJf1zzh?ԅYzh=.H6X䊤(w`Kn_n&ݻ=E)^0`MT%f@: W+9u ơY  %q!N(D Nq`wP5nb*oS#Vh^Q. 7m[a8pl̤qz"%m/& \x M(Cy\(<^ sOt`/5 E88"At@vdT[?#R\K\X@/ -%3߶%aؼţ".в@`QDެaޜݤP;"dVH 3AԺ!@t@@!B7cWb]H:ԛXrƎ@;P1uR;:;O(y-<>`AUJF1#TV ɳ8=PIDkg=,'=;%e'uICI[bwRJ`#sGM_BQv_dLHw br@)s4F?w A8Ԟ^}t*G -~1ݷ ՜.+,D՜.+,p, hp  ' WSUtc (PIC)Y: ;Consumer Food Handling Behaviors for Food Safety Education Title 6> _PID_GUID'AN{D9291E06-6A0C-11D5-9B78-0000C09A6C7D}c?$_$׮@Ih#R}0lxT>[0 _O%^/~DZZViD ! }ۖ7oްk75Ahnp<߰/-o]|ô״7\ er@ _o($\ xqA 2B35YYA}J,c2>>/DIXiD},KAɁLȹn.ߔ9Ay2gOz{P(̉KEˣc]E0d'b8 W-:f+\[q#?(3ծR 70܊`/˘5V ᵎKZs0wo - F4៤j7jb Ot![4E.2uZF%tP]-45doP#麛J$Th΅ qC}ؔK6hä+Hߚ4tW U!uf$^\-Gw[@T3H}-P>s2.P ̕A]ZL:C- Ehiq j#h K`!ePj&=gҰ!ĉyζ}0fP牤owk*;_7==jPe-=:4" e" @^\=GDdw(D7BkA(1zd7V6lteޙ`Ng1 MoR펕u #*gɑ<ߠ>RTP /m"^O F!,tbzS v:i v8q b6#N.>UzC6B>:^$X7e¶r  > y\X}O!xEɖCe.{M,)04YD0$Ȳ\kExV̧b`aH50M$f2h"ʭ- =vJ"` #, `ߙiQ66N腧Cg_(~&d/CF-"- gZvߑ5s _r|#ZͷpX/4/N VVɁִ8tT10͜7HLtРr5l ^d!xBP1lMK+cMwSj&f*F(̩VN'4 R^2T%Dđ5JpBvru5w]_ڢ**Y DLvfRxG}WHbe0gw*cB?|Fao9 5ЧIUr%2,3ti{IZ9rK֌ t%}4_4RtRws] aFoT*S9_$YNTBJ*FUE(%X4">zl$B+s R.4y/56q WqM{.l-|G0 ޠ G#i 5Ttaԩ5_=q7X-*A&pijh|J Q[FE]0kQ^C Ũ!6P)Xz=hΛv[G+` coxJV iiT~8|g̍p(#H1s@ѫR"c|.?,%Lʢ8KSb!k lEzRB3ُ'~ )`bT;\>J{<ݔ,HxF0z #,`21i2LxdEN*J@њ~ƈ+ hH%Hl{#`c1ZЀp8*i L5L 6(b[Cgsƾ ؿn ^QKz 2@&Xi"ɉDAN4ka(] WdsVlcZG_* Y6 } GcLQs07jvӯV os./ v2PLN)"xf3lP*-(ޛgé lu:УU~ޘCCbQpY> ~:E3μ;.lf]Ю s ;-M \ħW'_^35/l2}(L. \ $j  6a|,@] YćoXeeV>̒ZYE43"'|`p*2x0hWB;M-ArMZHPp+By t[Rf؉+7 mܨ.uT`W j&0dπA,!'(2)l{5;%%-Ńi2 xdRzeW 0zs^ "RS$+ʌo$ %Jc_aPnT!-0KbFw]+PҐϦ3ZVĄppt]iA`f"Lکy3/ gTĩ 5$cNRIl? bu"Č)Kz608bB(P4ShПp-ZG?I`Qȷ< +N\uΎ4N~[:OT#ƸIvvLsJ=hvp!*0I0&](Y&\ H1':NZ4b /7lP<1gU#7P]P`#WE'0@\@_$ l#e,2,ZZ)f֍]PE ICh>le Ӈ>yQ"aWdx+QAM9l u(XjX L!хX5,C阵'лFƁ=vSj3/r'>w^H*ͪbDچ8Ure:gDAx=[6NWC0 p8ck:&w-Rbs ;4rINxt]X+{ pmx KM9Aa+<ݷѡeߣ+ʹLuaDp`H|sY+]\phz+Rj%noh0q %gS;5^ & Uvpz)a>qz.GPW ؍3,saGbs׋wH9, Inj]qfi"veI V$ ڷ"PZA{"FBYB/J?e!M!vWPluq9H>G\- Kh ɳ d~.BASvF㷅a9&,DNfZ]"ySl,BV%٠ϟ3|"S+m/GN9-C6">~H?]H?T/B%@ǟ 12wtXwtY=هݶYrC}(?z=i0zȀ3BbpBp2 ޣ2sS$`,M,(w4RF X\8Vb]KDԦH^uz?C Lgӕ0hEFoi#tvP㝶 `  \3_[kh3@OjE5o y1G/{(#1$~'SW2Mnk3/Kp`