Food Safety at the Grocery Store

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Food Safety at the Grocery Store
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Centers for Disease Control and Prevention
Estimates

• 76 million cases of foodborne illness per year
• 325,000 hospitalizations from foodborne illness
  per year
• 5,000 deaths from foodborne illness per year

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• Why is there more
• foodborne illness?
• More people eat out
• More fruits and vegetables are eaten
• Food comes from all over the world
• Advanced food preparation
• Food prepared off-site

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• Why is there more
• foodborne illness?
• Overuse of antibiotics
• Decrease in levels of preservatives, sugar,
  fat, and salt in foods
• Emerging pathogens
• Improper food preparation

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Are you in the YOPI group?
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Common Pathogens Causing FBI

• Campylobacter jejuni
• Salmonella
• E.coli 0157H7
• Shigella
• Cryptosporidium

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Symptoms of FBI

• Diarrhea
• Nausea
• Vomiting
• Severe headache
• Stiff neck
• Fever
• Chills

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Foodborne Pathogens Need to Grow

• Food
• Low Acid
• Time gt 4 hours
• Temperature 40-140F
• Oxygen
• Moisture

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Strategies to Prevent FBI While Purchasing Food

• Plan your trip.
• Bring a cooler with ice.
• Know the store layout.
• Map out the best route.

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Strategies to Prevent FBI While Purchasing Food

• Loading the shopping cart
• Raw meats
• Produce
• Cleaners
• Expiration dates
• Damaged packages

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Sources of Contamination

• Shopping cart
• Check-out area
• Bagging groceries
• Packing food in car

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Child Care providers make a difference keeping
food safe!