1. The client/caregiver can list measures to promote food safety.
   1. Major things to remember when working with food
      1. Wash hands and surfaces often.
      2. Do not cross-contaminate foods.
      3. Cook foods to the proper temperature.
      4. Refrigerate foods promptly.
   2. Specific measures to prevent food-borne illness
      1. Wash hands with warm water and soap before and after handling food and after using the bathroom, changing diapers, or handling pets.
      2. Wash cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item.
      3. Rinse fresh fruits and vegetables under tap water.
      4. Separate raw meat, poultry, seafood, and eggs from other foods in your grocery cart and in the refrigerator.
      5. Never place cooked food on a plate that has held raw meat, poultry, seafood, and eggs.
      6. Refrigerate or freeze perishables as soon as you get home.
      7. Never defrost food at room temperature.
2. The client/caregiver can list complications of food-borne illness.
   1. The Centers for Disease Control and Prevention reports that 76 million Americans suffer from food-borne illnesses.
   2. They also report that as many as 5000 people die from this illness.

Resources

U.S. National Food Safety Programs
www.foodsafety.gov/~dms/fs-toc.html

Food and Drug Administration

U.S. Department of Agriculture

U.S. Environmental Protection Agency Centers for Disease Control and Prevention
www.cdc.gov/foodsafety/disease.htm

USDA National Agricultural Library
http://foodsafety.nal.usda.gov/nal_web/fsic/Contact_Us.php

References

Lutz, C., & Przytulski, K. (2001).Nutrition and diet therapy. Philadelphia: F. A. Davis Company.
Nutrition made incredibly easy. (2003). Philadelphia: Lippincott Williams & Wilkins.