November 15, 2019, 1:00pm – 2:00pm EST
Food safety and kidney disease
Handling food safely throughout the cooking and storage process is particularly important for people with kidney disease, and Chrystal Okonta walks through how to prepare food safely with special consideration for kidney patients.
Food safety is a serious public health concern. In fact, 1 in 6 Americans get foodborne illness each year, resulting in 128,000 hospitalizations and 3,000 deaths annually. Knowledge and practice of safe food handling is especially important for those at a higher risk of foodborne illness, including people with kidney disease, kidney transplants, or diabetes.
The purpose of this webinar is to educate kidney patients, their caregivers and healthcare professionals about food safety during the Thanksgiving holiday so they can be better informed about how to safely cook, handle and store their meat, poultry and egg products.
Our speaker, Chrystal Okonta, from the USDA Food Safety and Inspection Service, will discuss:
- Four Steps to Food Safety
- How to safely prepare meals for groups
- Special considerations for kidney patients
