Return of the E. coli

1. Audrey Kreske, Ph.D. March 29, 2011 Return of the E. coli

2. Steps you can take to prevent Foodborne illness

3. Personal hygiene

4. Good personal hygiene • Always wash your hands after • Using the bathroom • Petting and feeding animals • Caring for an ill family member • Changing diapers • Preparing and using cleaning products • Wear clean clothes and shower regularly

5. Proper handwashing • Wet your hands with clean running water • Apply liquid, bar or powder soap • Lather well • Rub your hands vigorously for at least 20 seconds • Remember to scrub all surfaces, including the backs of your hands, wrists, between your fingersand use fingernail brush to get dirt under your fingernails • Rinse well • Dry your hands with a clean or disposable towel • Use your towel to turn off the faucet

7. Ask about the Food Safety Culture

8. Food safety culture • It is a set of shared attitudes, values and beliefs around food safety • Production/sources • Handling/storage • Preparation • You can have a good food safety culture or a bad one

9. Peanut butter outbreak 2009 • 714 people in 46 states sick with Salmonella Typhimurium • This may have contributed to eight deaths • Lab tests in Minnesota found Salmonella in a 5-pound tub of King Nut brand creamy peanut butter

10. The first sign • King Nut pointed to their supplier - Peanut Corporation of America (PCA) • Knowingly shipped contaminated PB • Superior Audit rating • Kellogg knew PCA was one of their suppliers and started recalling their products made with peanut butter

11. Food safety culture • Maintaining a food safety culture means: • Operators and staff know the risks associated with the products or meals they produce • Know why managing the risks is important • Can effectively manage those risks • Demonstrable

13. Temperature control

14. Cook • Is it DONE yet? • Color is not an indicator of doneness • You can’t tell by looking • Use a thermometer to be sure

15. Is this done yet? • The pictured chicken comes from Pete Snyder, meat thermometer guru, and has been cooked to the required 165°F http://barfblog.foodsafety.ksu.edu/2007/10/articles/culture-of-food-safety/its-undercooked-or-is-it/

16. 2007 Salmonella outbreak • Banquet Frozen Pot Pies – ConAgra Foods • Sold more than 100 million pot pies in 2008 • Estimated 15,000 people sick • The “food safety” instructions and four-step diagram on the 69¢ pies offer this guidance • “Internal temperature needs to reach 165° F as measured by a food thermometer in several spots.”

18. Did your microwave nuke the bacteria? Source: NYT (14.oct.07)

19. Danger Zone • Time and temperature control for bacterial growth • Hold hot food above 135°F • Hold cold food below 41°F

20. Cooling Food • Place food in an ice-water bath • Reduce the size of the container • Denser the food = Longer to cool • Container affects heat transfer

22. Chill • Go straight home from the grocery store • Refrigerate foods quickly • Thaw foods properly

23. Cross contamination

24. Separate • Keep meat separate from other foods when shopping • Use a separate cutting board for meats and vegetables • Always wash hands, cutting boards and all utensils after coming in contact with raw meat, poultry or fish

25. Cutting boards • Keep them clean by running them through the dishwasher, or sanitize by spritzing with a weak bleach solution • Always change boards or clean with soapy water after preparing raw food (even vegetables) • They grow in dirt, after all

26. Not just cutting boards… • You know you’re not supposed to put cooked food on the same surface you used for raw food • You touch all kinds of things while you’re handling raw food: Salt and pepper shakers, cabinet handles, utensils, etc • Pay attention to what you touch so you can wipe things down • Tip: It’s not necessary to rinse raw meat and chicken — it just spreads bacteria.

29. Sanitation

30. Clean and Sanitize • Wash hands and all equipment with soapy water • To remove all debris • Make sanitizing solution • 1teaspoon bleach + 1 gallon water • Sanitize all kitchen surfaces after cleaning • Allow to air dry

31. Kitchen cleaning acitivities • Washing dishes by hand • ALLOW TO AIR DRY • To reduce soap buildup in a dishwasher • Occasionally fill the soap dispenser with baking soda or place a small cup of vinegar on the top shelf, then run the dishwater empty • Clean sink regularly with household cleanser, especially after washing or rinsing raw meat • Don’t forget to clean the faucet handle.

32. Refrigerator • Every day, wipe down the handles, including the underside • Every week, throw out anything that’s past its date or shows age • Every 3 to 6 months, empty shelves and clean the inside with 1/4 cup baking soda in 1 quart warm water, then spray with a bleach solution and air-dry • Remove drawers and clean under them

33. Refrigerator • Before you return the food, wipe jars to remove drips • Clean the rubber gasket inside the door to ensure a tight seal • Vacuum the coils in the back and empty and clean the drip pan if necessary

34. What happens when the manager isn’t there • After-hours access • Slaughter dangers

36. Don’t handle food while ill

38. What’s important • Know the risks of the food served • Know how to manage them • Ensure that everyone does • Be ready to deal with the unexpected

39. Food Safety Culture Group Dr. Audrey Kreske Research Associate ackreske@ncsu.edu • www.foodsafetyinfosheets.com • www.bites.ksu.edu • www.barfblog.com • http://foodmythsandmemes.com/