To Your Health!
Food Safety for Seniors
Seniors have a lifetime of experience shopping, preparing and eating food. And fortunately, Americans
enjoy one of the safest most healthful food supplies in the world. But a lot has changed over your lifetime-
from the way food is produced and distributed, to the way it is prepared and eaten.
What is also changing is your ability to fight-off dangerous bacteria that may invade your body through
the food you eat.
The good news is that well-known saying -- "An ounce of prevention is worth a pound of cure" -- remains
true. Preventing the growth of dangerous microorganisms in food is the key to reducing the millions of
illnesses and thousands of deaths each year.
You may already know a lot about how to prevent illness from mishandled food. Federal studies show
that older adults do a better job of handling food safely than any other age group. Even so, when it
comes to staying safe, you can never know too much.
This publication will help you learn more about what many of us call "food poisoning" -- the experts call it
foodborne illness. We'll look at:
Links
Food Safety for Seniors
Seniors have a lifetime of experience shopping, preparing and eating food. And fortunately, Americans
enjoy one of the safest most healthful food supplies in the world. But a lot has changed over your lifetime-
from the way food is produced and distributed, to the way it is prepared and eaten.
What is also changing is your ability to fight-off dangerous bacteria that may invade your body through
the food you eat.
The good news is that well-known saying -- "An ounce of prevention is worth a pound of cure" -- remains
true. Preventing the growth of dangerous microorganisms in food is the key to reducing the millions of
illnesses and thousands of deaths each year.
You may already know a lot about how to prevent illness from mishandled food. Federal studies show
that older adults do a better job of handling food safely than any other age group. Even so, when it
comes to staying safe, you can never know too much.
This publication will help you learn more about what many of us call "food poisoning" -- the experts call it
foodborne illness. We'll look at:
- How Times Have Changed
- Why Some People Face Special Risks
- Recognizing Foodborne Illness
- Food Safety at Home
- Special Foods, Special Advice
- Eating Out, Bringing In
Links
1. How Times Have Changed:
A lot has changed over your lifetime -- including the way food is produced and distributed. It used to be
that food was produced close to where people lived. Many people shopped daily, and prepared and ate
their food at home. Eating in restaurants was saved for special occasions. Today, food in your local
grocery store comes from all over the world. And nearly 50 percent of the money we spend on food goes
to buy food that others prepare, like "carry out" and restaurant meals.
Another thing that has changed is our awareness and knowledge of illnesses that can be caused by
harmful bacteria in food:
Through science, we have discovered new and dangerous bacteria and viruses that can be found in
food -- bacteria we didn't even know about years ago.
Science has also helped us identify illnesses that can be caused by bacteria and viruses in food --
illnesses we didn't recognize before. Today, for instance, we realize that some illnesses, like some kinds
of arthritis, can be traced to foodborne illness.
One of the other things that we know today is that some people -- including people over 65 -- can be
more susceptible to getting sick from bacteria in food.
But seniors who take care to handle food safely can help keep themselves healthy.
A lot has changed over your lifetime -- including the way food is produced and distributed. It used to be
that food was produced close to where people lived. Many people shopped daily, and prepared and ate
their food at home. Eating in restaurants was saved for special occasions. Today, food in your local
grocery store comes from all over the world. And nearly 50 percent of the money we spend on food goes
to buy food that others prepare, like "carry out" and restaurant meals.
Another thing that has changed is our awareness and knowledge of illnesses that can be caused by
harmful bacteria in food:
Through science, we have discovered new and dangerous bacteria and viruses that can be found in
food -- bacteria we didn't even know about years ago.
Science has also helped us identify illnesses that can be caused by bacteria and viruses in food --
illnesses we didn't recognize before. Today, for instance, we realize that some illnesses, like some kinds
of arthritis, can be traced to foodborne illness.
One of the other things that we know today is that some people -- including people over 65 -- can be
more susceptible to getting sick from bacteria in food.
But seniors who take care to handle food safely can help keep themselves healthy.
2. Why Some People Face Special Risks:
Some people are more likely to get sick from harmful bacteria that can be found in food. And once they
are sick, they face the risk of more serious health problems, even death.
A variety of people may face these special risks -- pregnant women and young children, people with
chronic illnesses and weakened immune systems and older adults, including people over 65.
Why are older adults more susceptible to foodborne illness?
Everyone's health is different, including his or her ability to fight off disease. But immune systems
weaken as we age. In addition, stomach acid also decreases as we get older -- and stomach acid plays
an important role in reducing the number of bacteria in our intestinal tracts -- and the risk of illness.
Plus underlying illnesses such as diabetes, some cancer treatments, and kidney disease may increase a
person's risk of foodborne illness.
Some people are more likely to get sick from harmful bacteria that can be found in food. And once they
are sick, they face the risk of more serious health problems, even death.
A variety of people may face these special risks -- pregnant women and young children, people with
chronic illnesses and weakened immune systems and older adults, including people over 65.
Why are older adults more susceptible to foodborne illness?
Everyone's health is different, including his or her ability to fight off disease. But immune systems
weaken as we age. In addition, stomach acid also decreases as we get older -- and stomach acid plays
an important role in reducing the number of bacteria in our intestinal tracts -- and the risk of illness.
Plus underlying illnesses such as diabetes, some cancer treatments, and kidney disease may increase a
person's risk of foodborne illness.
3. Recognizing Foodborne Illness:
It can be difficult for people to recognize when harmful bacteria in food have made them sick. For
instance, it's hard to tell if food is unsafe, because you can't see, smell or taste the bacteria it may
contain.
Sometimes people think their foodborne illness was caused by their last meal. In fact, there is a wide
range of time between eating food with harmful bacteria and the onset of illness. Usually foodborne
bacteria take 1 to 3 days to cause illness. But you could become sick anytime from 20 minutes to 6
weeks after eating some foods with dangerous bacteria. It depends on a variety of factors, including the
type of bacteria in the food.
Sometimes foodborne illness is confused with other types of illness. If you get foodborne illness, you
might be sick to your stomach, vomit, or have diarrhea. Or, symptoms could be flu-like with a fever and
headache, and body aches. The best thing to do is check with your doctor. And if you become ill after
eating out, also call your local health department so they can investigate.
Foodborne illness can be dangerous, but is often easy to prevent. By following the basic rules of food
safety, you can help prevent foodborne illness for yourself and others.
It can be difficult for people to recognize when harmful bacteria in food have made them sick. For
instance, it's hard to tell if food is unsafe, because you can't see, smell or taste the bacteria it may
contain.
Sometimes people think their foodborne illness was caused by their last meal. In fact, there is a wide
range of time between eating food with harmful bacteria and the onset of illness. Usually foodborne
bacteria take 1 to 3 days to cause illness. But you could become sick anytime from 20 minutes to 6
weeks after eating some foods with dangerous bacteria. It depends on a variety of factors, including the
type of bacteria in the food.
Sometimes foodborne illness is confused with other types of illness. If you get foodborne illness, you
might be sick to your stomach, vomit, or have diarrhea. Or, symptoms could be flu-like with a fever and
headache, and body aches. The best thing to do is check with your doctor. And if you become ill after
eating out, also call your local health department so they can investigate.
Foodborne illness can be dangerous, but is often easy to prevent. By following the basic rules of food
safety, you can help prevent foodborne illness for yourself and others.
4. Food Safety at Home
Just follow four basic rules -- Clean, Separate, Cook and Chill -- and you will Fight BAC!® (bacteria that
can cause foodborne illness.) Fight BAC!® is a national education campaign designed to teach
everyone about food safety. Keep these Fight BAC!® rules in mind. Tell your friends and family and
grandchildren to join the team and get them to be "BAC-Fighters" too.
Clean: Wash hands and surfaces often
Bacteria can be present throughout the kitchen, including on cutting boards, utensils, sponges and
counter tops. Here's how to Fight BAC!®
Wash your hands with warm water and soap before and after handling food and after using the
bathroom, changing diapers and handling pets.
Wash your cutting boards, dishes, utensils and counter tops with hot water and soap after preparing
each food item and before you go on to the next food. Periodically, kitchen sanitizers (including a
solution of 1 tablespoon of unscented, liquid chlorine bleach to 1 gallon of water) can be used for
added protection.
Once cutting boards (including plastic, non-porous, acrylic and wooden boards) become excessively
worn or develop hard-to-clean grooves, you should replace them.
Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, wash them often in
the hot cycle of your washing machine.
Also Important: Rinse raw produce in water. Don't use soap or other detergents. If necessary -- and
appropriate -- use a small vegetable brush to remove surface dirt.
Separate: Don't cross-contaminate
Cross-contamination is the scientific word for how bacteria can be spread from one food product to
another. This is especially true when handling raw meat, poultry and seafood, so keep these foods and
their juices away from foods that aren't going to be cooked. Here's how to Fight BAC!®
Separate raw meat, poultry and seafood from other foods in your grocery-shopping cart and in your
refrigerator.
If possible, use a different cutting board for raw meat, poultry and seafood products.
Always wash cutting boards, dishes and utensils with hot, soapy water after they come in contact with
raw meat, poultry, seafood, eggs and unwashed fresh produce.
Place cooked food on a clean plate. If you put cooked food on the unwashed plate that held raw food
(like meat, poultry or seafood), bacteria from the raw food could contaminate your cooked food.
Cook: Cook to proper temperatures
Food safety experts agree that foods are safely cooked when they are heated for a long enough time
and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. The best
way to Fight BAC!® is to:
Just follow four basic rules -- Clean, Separate, Cook and Chill -- and you will Fight BAC!® (bacteria that
can cause foodborne illness.) Fight BAC!® is a national education campaign designed to teach
everyone about food safety. Keep these Fight BAC!® rules in mind. Tell your friends and family and
grandchildren to join the team and get them to be "BAC-Fighters" too.
Clean: Wash hands and surfaces often
Bacteria can be present throughout the kitchen, including on cutting boards, utensils, sponges and
counter tops. Here's how to Fight BAC!®
Wash your hands with warm water and soap before and after handling food and after using the
bathroom, changing diapers and handling pets.
Wash your cutting boards, dishes, utensils and counter tops with hot water and soap after preparing
each food item and before you go on to the next food. Periodically, kitchen sanitizers (including a
solution of 1 tablespoon of unscented, liquid chlorine bleach to 1 gallon of water) can be used for
added protection.
Once cutting boards (including plastic, non-porous, acrylic and wooden boards) become excessively
worn or develop hard-to-clean grooves, you should replace them.
Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, wash them often in
the hot cycle of your washing machine.
Also Important: Rinse raw produce in water. Don't use soap or other detergents. If necessary -- and
appropriate -- use a small vegetable brush to remove surface dirt.
Separate: Don't cross-contaminate
Cross-contamination is the scientific word for how bacteria can be spread from one food product to
another. This is especially true when handling raw meat, poultry and seafood, so keep these foods and
their juices away from foods that aren't going to be cooked. Here's how to Fight BAC!®
Separate raw meat, poultry and seafood from other foods in your grocery-shopping cart and in your
refrigerator.
If possible, use a different cutting board for raw meat, poultry and seafood products.
Always wash cutting boards, dishes and utensils with hot, soapy water after they come in contact with
raw meat, poultry, seafood, eggs and unwashed fresh produce.
Place cooked food on a clean plate. If you put cooked food on the unwashed plate that held raw food
(like meat, poultry or seafood), bacteria from the raw food could contaminate your cooked food.
Cook: Cook to proper temperatures
Food safety experts agree that foods are safely cooked when they are heated for a long enough time
and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. The best
way to Fight BAC!® is to:
5. Special Foods/Special Advice
Some foods may contain bacteria that can be especially harmful to older adults and cause serious
illness. This section highlights foods older adults are advised not to eat. It also explains important safe
food handling tips for some ready-to-eat foods commonly found in the refrigerated section of your
grocery store.
Foods Seniors are Advised Not to Eat
To reduce risks of illness from bacteria in food, seniors (and others who face special risks of illness) are
advised not to eat:
Raw fin fish and shellfish, including oysters, clams, mussels, and scallops.
Hot dogs and luncheon meats, unless they are reheated until steaming hot.
Raw or unpasteurized milk or soft cheeses (such as Feta, Brie, Camembert, blue-veined, and
Mexican-style cheese) unless they are labeled "made with pasteurized milk".
Refrigerated pates or meat spreads. Canned or shelf-stable pates and meat spreads may be eaten.
Refrigerated smoked seafood unless it is contained in a cooked dish, such as a casserole. Refrigerated
smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is often labeled as
"nova-style," "lox," "kippered," "smoked," or "jerky." These products are found in the refrigerator section
or sold at deli counters of grocery stores and delicatessens. Canned or shelf-stable smoked seafood
may be eaten.
Raw or lightly cooked egg or egg products containing raw eggs such as salad dressings, cookie or cake
batter, sauces, and beverages such as egg nog. (Foods made from commercially pasteurized eggs are
safe to eat.)
Raw meat or poultry.
Raw sprouts (alfalfa, clover, and radish)
Unpasteurized or untreated fruit or vegetable juice (These juices will carry a warning label.)
New information on food safety is constantly emerging. Recommendations and precautions are updated
as scientists learn more about preventing foodborne illness. You need to be aware of and follow the
most current information on food safety. See the information at the end of this document for ways to
learn about food safety updates.
Reheating ready-to-eat foods:
It's important to reheat some refrigerated foods that you buy Pre-cooked. That's because these foods
can become re-contaminated with bacteria after they have been processed and packaged at the plant.
These foods include: hot dogs, luncheon meats, cold cuts, and other deli-style meat and poultry
products that are kept refrigerated.
Reheat these foods until they are steaming hot. If you cannot reheat these foods, do not eat them.
Wash your hands with warm, soapy water after handling these types of ready-to-eat foods. (Wash for at
least 20 seconds.) Also wash cutting boards, dishes and utensils with hot, soapy water. Thorough
washing helps eliminate any bacteria that might get on your hands or other surfaces from the food
before it's been reheated.
Some foods may contain bacteria that can be especially harmful to older adults and cause serious
illness. This section highlights foods older adults are advised not to eat. It also explains important safe
food handling tips for some ready-to-eat foods commonly found in the refrigerated section of your
grocery store.
Foods Seniors are Advised Not to Eat
To reduce risks of illness from bacteria in food, seniors (and others who face special risks of illness) are
advised not to eat:
Raw fin fish and shellfish, including oysters, clams, mussels, and scallops.
Hot dogs and luncheon meats, unless they are reheated until steaming hot.
Raw or unpasteurized milk or soft cheeses (such as Feta, Brie, Camembert, blue-veined, and
Mexican-style cheese) unless they are labeled "made with pasteurized milk".
Refrigerated pates or meat spreads. Canned or shelf-stable pates and meat spreads may be eaten.
Refrigerated smoked seafood unless it is contained in a cooked dish, such as a casserole. Refrigerated
smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is often labeled as
"nova-style," "lox," "kippered," "smoked," or "jerky." These products are found in the refrigerator section
or sold at deli counters of grocery stores and delicatessens. Canned or shelf-stable smoked seafood
may be eaten.
Raw or lightly cooked egg or egg products containing raw eggs such as salad dressings, cookie or cake
batter, sauces, and beverages such as egg nog. (Foods made from commercially pasteurized eggs are
safe to eat.)
Raw meat or poultry.
Raw sprouts (alfalfa, clover, and radish)
Unpasteurized or untreated fruit or vegetable juice (These juices will carry a warning label.)
New information on food safety is constantly emerging. Recommendations and precautions are updated
as scientists learn more about preventing foodborne illness. You need to be aware of and follow the
most current information on food safety. See the information at the end of this document for ways to
learn about food safety updates.
Reheating ready-to-eat foods:
It's important to reheat some refrigerated foods that you buy Pre-cooked. That's because these foods
can become re-contaminated with bacteria after they have been processed and packaged at the plant.
These foods include: hot dogs, luncheon meats, cold cuts, and other deli-style meat and poultry
products that are kept refrigerated.
Reheat these foods until they are steaming hot. If you cannot reheat these foods, do not eat them.
Wash your hands with warm, soapy water after handling these types of ready-to-eat foods. (Wash for at
least 20 seconds.) Also wash cutting boards, dishes and utensils with hot, soapy water. Thorough
washing helps eliminate any bacteria that might get on your hands or other surfaces from the food
before it's been reheated.
6. Eating Out, Bringing In
Let's face it. Sometimes it's just easier and more enjoyable to let someone else do the cooking. And for
today's older adults there are many eating options. All of these options, however, do have food safety
implications that you need to be aware of.
Bringing In: Complete Meals to Go and Home Delivered Meals
When you want to eat at home but don't feel like cooking or aren't able to, where do you turn?
Many convenience foods, including complete meals to go, are increasingly popular.
Purchased from grocery stores, deli stores or restaurants, some meals are hot and some are cold.
Ordering home delivered meals from restaurants or restaurant-delivery services is an option many
consumers like to take advantage of.
And of course, for those who qualify, there are programs like Meals on Wheels that provide a
ready-prepared meal each day.
Hot or cold ready-prepared meals are perishable and can cause illness when mishandled. Proper
handling is essential to ensure the food is safe.
The 2-Hour Rule
Harmful bacteria can multiply in the "Danger Zone" (between 40 and 140°F). So remember the 2-hour
rule. Discard any perishable foods left at room temperature longer than 2 hours.
(When temperatures are above 90°F, discard food after 1 hour!)
Putting the 2-hour rule into action:
HOT FOODS: When you purchase hot cooked food, keep it hot. Eat and enjoy your food within 2 hours
to prevent harmful bacteria from multiplying.
If you are not eating within 2 hours-and you want to keep your food hot--keep your food in the oven set
at a high enough temperature to keep the food at or above 140°F. (Use a food thermometer to check
the temperature.) Side dishes, like stuffing, must also stay hot in the oven. Covering food will help keep
it moist.
However, your cooked food will taste better if you don't try to keep it in the oven for too long. For best
taste, refrigerate the food and then reheat when you are ready to eat. Here's how:
Divide meat or poultry into small portions to refrigerate or freeze.
Refrigerate or freeze gravy, potatoes, and other vegetables in shallow containers.
Remove stuffing from whole cooked poultry and refrigerate.
COLD FOODS should be eaten within 2 hours or refrigerated or frozen for eating at another time.
Reheating?
You may wish to reheat your meal, whether it was purchased hot and then refrigerated or purchased
cold initially.
Heat the food thoroughly to 165°F.
Bring gravy to a rolling boil.
If heating in a microwave oven, cover food and rotate the dish so the food heats evenly and doesn't
leave "cold spots" that could harbor bacteria. Consult your owner's manual for complete instructions.
Eating Out
Whether you're eating out at a restaurant, a Senior Center, or a fast food diner, it can be both a safe
and enjoyable experience. All food service establishments are required to follow food safety guidelines
set by State and local health departments. But you can also take actions to insure your food's safety.
Keep these Fight BAC!® rules in mind: Clean, Cook, Chill.
Eating Out
Clean: When you go out to eat, look at how clean things are before you even sit down. If it's not up to
your standards, you might want to eat somewhere else.
Cook: No matter where you eat out, always order your food cooked thoroughly to a safe internal
temperature. Remember that foods like meat, poultry, fish, and eggs need to be cooked thoroughly to
kill harmful bacteria. When you're served a hot meal, make sure it's served to you piping hot and
thoroughly cooked, and if it's not, send it back.
Don't eat undercooked or raw foods, such as raw oysters or raw or undercooked eggs. Undercooked or
raw eggs can be a hidden hazard in some foods like Caesar salad, custards and some sauces. If these
foods are made with commercially pasteurized eggs, however, they are safe. If you are unsure about
the ingredients in a particular dish, ask before ordering it.
Chill
The Doggie Bag
It seems like meal portions are getting bigger and bigger these days. A lot of people are packing up
these leftovers to eat later. Care must be taken when handling these leftovers. If you will not be arriving
home within 2 hours of being served (1 hour if temperatures are above 90°F), it is safer to leave the
leftovers at the restaurant.
Also, remember that the inside of a car can get very warm. Bacteria may grow rapidly, so it is always
safer to go directly home after eating and put your leftovers in the refrigerator.
Some Senior Centers that provide meals do not allow food to be taken away from the site because they
know how easy it is for bacteria to multiply to dangerous levels when food is left unrefrigerated too long.
Check with your center for its policy on taking leftovers home.
Those are the food safety rules-the way you can help yourself and others Fight BAC!®
Just remember: an ounce of prevention is worth a pound of cure.
If you have questions and you'd like to talk to an expert, please call the following toll-free hotlines:
The Food and Drug Administration Hotline can answer questions about safe handling of seafood, fruits
and vegetables, as well as rules that govern food safety in restaurants and grocery stores. You can
reach them by calling: 1-888-SAFEFOOD.
The USDA Meat and Poultry Hotline can answer questions about safe handling of meat and poultry as
well as many other consumer food issues. Call them at 1-888-MPHotline (1-888-674-6854).
Or, on the World Wide Web
Check out the senior food safety web page jointly sponsored by the Food and Drug Administration and
AARP at www.cfsan.fda.gov/~dms/seniors.html
Federal food safety-including the Food and Drug Administration (www.cfsan.fda.gov) the Food Safety
and Inspection Service (www.fsis.usda.gov) and joint-Federal information at (www.FoodSafety.gov)
Partnership for Food Safety Education at www.fightbac.org
Let's face it. Sometimes it's just easier and more enjoyable to let someone else do the cooking. And for
today's older adults there are many eating options. All of these options, however, do have food safety
implications that you need to be aware of.
Bringing In: Complete Meals to Go and Home Delivered Meals
When you want to eat at home but don't feel like cooking or aren't able to, where do you turn?
Many convenience foods, including complete meals to go, are increasingly popular.
Purchased from grocery stores, deli stores or restaurants, some meals are hot and some are cold.
Ordering home delivered meals from restaurants or restaurant-delivery services is an option many
consumers like to take advantage of.
And of course, for those who qualify, there are programs like Meals on Wheels that provide a
ready-prepared meal each day.
Hot or cold ready-prepared meals are perishable and can cause illness when mishandled. Proper
handling is essential to ensure the food is safe.
The 2-Hour Rule
Harmful bacteria can multiply in the "Danger Zone" (between 40 and 140°F). So remember the 2-hour
rule. Discard any perishable foods left at room temperature longer than 2 hours.
(When temperatures are above 90°F, discard food after 1 hour!)
Putting the 2-hour rule into action:
HOT FOODS: When you purchase hot cooked food, keep it hot. Eat and enjoy your food within 2 hours
to prevent harmful bacteria from multiplying.
If you are not eating within 2 hours-and you want to keep your food hot--keep your food in the oven set
at a high enough temperature to keep the food at or above 140°F. (Use a food thermometer to check
the temperature.) Side dishes, like stuffing, must also stay hot in the oven. Covering food will help keep
it moist.
However, your cooked food will taste better if you don't try to keep it in the oven for too long. For best
taste, refrigerate the food and then reheat when you are ready to eat. Here's how:
Divide meat or poultry into small portions to refrigerate or freeze.
Refrigerate or freeze gravy, potatoes, and other vegetables in shallow containers.
Remove stuffing from whole cooked poultry and refrigerate.
COLD FOODS should be eaten within 2 hours or refrigerated or frozen for eating at another time.
Reheating?
You may wish to reheat your meal, whether it was purchased hot and then refrigerated or purchased
cold initially.
Heat the food thoroughly to 165°F.
Bring gravy to a rolling boil.
If heating in a microwave oven, cover food and rotate the dish so the food heats evenly and doesn't
leave "cold spots" that could harbor bacteria. Consult your owner's manual for complete instructions.
Eating Out
Whether you're eating out at a restaurant, a Senior Center, or a fast food diner, it can be both a safe
and enjoyable experience. All food service establishments are required to follow food safety guidelines
set by State and local health departments. But you can also take actions to insure your food's safety.
Keep these Fight BAC!® rules in mind: Clean, Cook, Chill.
Eating Out
Clean: When you go out to eat, look at how clean things are before you even sit down. If it's not up to
your standards, you might want to eat somewhere else.
Cook: No matter where you eat out, always order your food cooked thoroughly to a safe internal
temperature. Remember that foods like meat, poultry, fish, and eggs need to be cooked thoroughly to
kill harmful bacteria. When you're served a hot meal, make sure it's served to you piping hot and
thoroughly cooked, and if it's not, send it back.
Don't eat undercooked or raw foods, such as raw oysters or raw or undercooked eggs. Undercooked or
raw eggs can be a hidden hazard in some foods like Caesar salad, custards and some sauces. If these
foods are made with commercially pasteurized eggs, however, they are safe. If you are unsure about
the ingredients in a particular dish, ask before ordering it.
Chill
The Doggie Bag
It seems like meal portions are getting bigger and bigger these days. A lot of people are packing up
these leftovers to eat later. Care must be taken when handling these leftovers. If you will not be arriving
home within 2 hours of being served (1 hour if temperatures are above 90°F), it is safer to leave the
leftovers at the restaurant.
Also, remember that the inside of a car can get very warm. Bacteria may grow rapidly, so it is always
safer to go directly home after eating and put your leftovers in the refrigerator.
Some Senior Centers that provide meals do not allow food to be taken away from the site because they
know how easy it is for bacteria to multiply to dangerous levels when food is left unrefrigerated too long.
Check with your center for its policy on taking leftovers home.
Those are the food safety rules-the way you can help yourself and others Fight BAC!®
Just remember: an ounce of prevention is worth a pound of cure.
If you have questions and you'd like to talk to an expert, please call the following toll-free hotlines:
The Food and Drug Administration Hotline can answer questions about safe handling of seafood, fruits
and vegetables, as well as rules that govern food safety in restaurants and grocery stores. You can
reach them by calling: 1-888-SAFEFOOD.
The USDA Meat and Poultry Hotline can answer questions about safe handling of meat and poultry as
well as many other consumer food issues. Call them at 1-888-MPHotline (1-888-674-6854).
Or, on the World Wide Web
Check out the senior food safety web page jointly sponsored by the Food and Drug Administration and
AARP at www.cfsan.fda.gov/~dms/seniors.html
Federal food safety-including the Food and Drug Administration (www.cfsan.fda.gov) the Food Safety
and Inspection Service (www.fsis.usda.gov) and joint-Federal information at (www.FoodSafety.gov)
Partnership for Food Safety Education at www.fightbac.org
Use a clean food thermometer, which measures the internal temperature of cooked foods, to make sure
meat, poultry, ® and other foods are safely cooked all the way through.
Cook beef, veal, and lamb roasts and steaks to at least 145°F. Cook all poultry to a safe minimum
internal temperature of 165°F or to higher temperatures according to personal preference.
Cook ground beef, where bacteria can spread during processing, to at least 160°F. Check the
temperature with a food thermometer.
Cook eggs until the yolk and white are firm. Don't use recipes in which eggs remain raw or only partially
cooked.
Fish should be opaque and flake easily with a fork.
When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can
survive. To do this, cover food, stir and rotate the dish by hand once or twice during cooking. (Unless
you have a turntable in the microwave.) Use a food thermometer to make sure foods have reached a
safe internal temperature.
If you are reheating food, leftovers should be heated to 165°F. Bring sauces, soup and gravy to a boil.
meat, poultry, ® and other foods are safely cooked all the way through.
Cook beef, veal, and lamb roasts and steaks to at least 145°F. Cook all poultry to a safe minimum
internal temperature of 165°F or to higher temperatures according to personal preference.
Cook ground beef, where bacteria can spread during processing, to at least 160°F. Check the
temperature with a food thermometer.
Cook eggs until the yolk and white are firm. Don't use recipes in which eggs remain raw or only partially
cooked.
Fish should be opaque and flake easily with a fork.
When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can
survive. To do this, cover food, stir and rotate the dish by hand once or twice during cooking. (Unless
you have a turntable in the microwave.) Use a food thermometer to make sure foods have reached a
safe internal temperature.
If you are reheating food, leftovers should be heated to 165°F. Bring sauces, soup and gravy to a boil.
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