What is Foodborne Illness ?

1. The “sickness (or disease) that results from eating foods that are contaminated with harmful bacteria and/or other microorganisms”. What is Foodborne Illness? Symptoms of Food Borne Illness are extremely unpleasant! They include diarrhea, severe abdominal cramping, fever, headache, and vomiting. Some Food Borne diseases can also result in death. Unfortunately, these bacteria cannot be seen, smelled or tasted.

2. “Potentially Hazardous Foods” Perishable foods, those that are made of milk, eggs, meats, poultry, fish, or shellfish, that can support the rapid growth of bacteria, are usuallyresponsible for the spread of foodborne illnesses. The definition also excludes those foods with a pH level of 4.6 or less (high acidity); or a water activity of .85 or less. However, harmful bacteria has recently been found in raw fruits, vegetables, and unpasteurized juices!

3. Some Types of Food Borne Illnesses There are some 250 types of Food Borne Illnesses – we’ll cover just five today: • Salmonella – bacterial infection • Staphylococcus – intoxication • E. coli – bacterial infection • Hepatitis A – viral infection • Bacillus cereus – bacterial infection AND intoxication

4. Salmonella (Infection) • Transmission: ingestion of under-cooked, infected foods; or, oral/fecal contamination from infected food handler. • Onset: usually 12 - 36 hours. • Foods usually involved: poultry, eggs, meats, raw fruit & vegetables.

5. Staphylococcus (Intoxication) • Transmission: ingestion of foods contaminated by an infected worker. • Onset: usually 2-4 hours. • Foods usually involved: pastries, custards, sandwiches, cold salads, cheese. • NOTE: Heat does not kill this toxin.

6. E. Coli 0157:H7 (bacteria) • Transmission: ingestion of contaminated food. • Onset: usually 3-4 days. • Foods usually involved: under-cooked ground meat (usually beef), raw milk.

7. Hepatitis A (Virus) • Transmission: person-to-person; or, ingest-tion of food contam-inated by an infected worker. • Onset: usually 28-30 days. • Foods usually involved: items that are not cooked after handling, salads & produce.

8. Bacillus cereus (Intoxication) • Transmission: ingestion of food that has been stored at ambient temps after cooking. • Onset: 1-24 hours (shorter on-sets usually begin with vomiting, longer on-sets usually begin with diarrhea). • Food frequently involved: cooked rice, spices, mixes.

9. The transference of food borne diseases can be prevented through safe food handling practices. These are simple steps that can be followed during the purchase, storage, preparation, and cooking phases of food handling that will minimize the risk of spreading food borne illness. Preventing Food Borne Illnesses These practices are based on a food safety system known as Hazard Analysis and Critical Control Points (“HACCP”) that “focuses on preventing hazards ... by applying science-based controls (on food handling), from raw materials to finished products.”

11. Chemical toxic metal (mercury) Pesticides cleaners Biological bacteria viruses Physical glass hair cigarette butts Step 1: Identifying Hazards

12. A “CCP” is any point or “step” in the food handling procedure at which biological, chemical and/or physical contamination could occur which can be prevented or reduced.” FLOW CHART STEP 2: Identifying Critical Control Points Step 1 Step 2 Step 3 Etc...

13. This is the setting of controls for each step in the flow of the food item. This includes, but is not limited to, setting time and temperature limits for each step in the food preparation process, establishing and enforcing employee hand washing policies, maintaining adequate cleaning schedules and utilizing proper sanitizer solutions. STEP 3: Establish Preventative Measures

14. STEP 4: Establish Monitoring Procedures In order to verify all pro- posed controls are in place, a written plan assigning personnel to perform routine observations and/ or measurements for each CCP, and delineating how the results of these measurements should be recorded, should be in place.

15. If, during the monitoring process, a control measure is discovered to be non-effective, the deviation needs to be acted upon immediately, and an agreed upon corrective action should occur. Corrective Actions: disposal of food item repair equipment re-heating of food item quick chill of food item adjust cleaning schedules STEP 5: Establish Corrective Actions

16. An effective system to record observationsand measurements made during the food handling process must be established. Records may include flow charts, temperature logs, HACCP team assignments, corrective action plans, lists of regulations governing establishment, equipment maintenance logs, etc. STEP 6: Recordkeeping

17. Once the basics of a HACCP plan are set, verification procedures need to be applied to ensure the plan is in operation: review of equipment maintenance logs review of temperature logs are being utilized correctly ensuring all handwash stations functional review of records review of corrective action plans routine visual observation STEP 7: Verification System

18. The principles of HACCP are incorporated in the rules by which the health department inspects and educates food service establishments: Receiving Shipments/Shopping Use wholesome, undamaged foods only: • Canned Goods • Packaging • Whole Eggs • Infestation • Produce Also important, • “Buy Cold Food Last; Get It Home Fast!”

19. Food Storage (Temperatures) Prevent the growth of harmful bacteria by storing perishable food at the proper temperatures: • Frozen - 5F • Refrigerated - 41F • Heated - 140 F

20. Food Storage (Methods) Prevent cross-contamination by storing: • raw meats/eggs below/away from cooked/ready-to-eat items • all food items off the floor • food in covered/labeled containers

21. Food Storage (Labeling) • Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a facility shall be clearly marked with the date of preparation.

22. Preparation • Cleaning!! Start with clean hands, surfaces, and utensils • Wash produce prior to preparation • Do not re-use utensils that have been in contact with raw meats/eggs

23. Raw Animal Products Using color coded cutting boards seems to be an effective tool to keep raw meat products separate from ready-to-eat foods.

24. Heating/Cooking/Re-Heating Minimum cooking/heating temperatures: • Poultry/Stuffed Meats - 165°F • Beef/Fish - 145°F • Pork -145 °F • Eggs - 145 °F Leftovers that are to be re-served to be rapidly re-heated to 165 °F

25. Thawing/Chilling Fouraccepted methods of thawing: • Under refrigeration at 41°F or less • Under cool running water • As part of the cooking process • In a microwave Accepted methods to rapidly chill hot foods that are to be re-served: • Ice bath • Chill/Ice sticks • Frequent stirring • Transfer to shallow pan • Flash/Blast freezing

26. Time/TemperatureControls • Provide accurate thermometers to all refrigeration and freezer units! • Use a probe thermometer frequently throughout preparation/cooking process! • Keep perishable foods refrigerated until the last minute! • For perishable salads, begin with refrigerated ingredients! • Pathogenic (disease causing) bacteria can grow rapidly in the "Danger Zone," but they do not generally affect the taste, smell, or appearance of a food.

27. Why Refrigeration is Important! • Refrigeration slows bacterial growth. Bacteria exist everywhere in nature, including in the foods we eat. When bacteria have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness. • You can also limit the amount of food out at one time!

28. Communicable Diseases Access to all food handling areas should be limited to only those persons necessary for the prep and service of the meal. Any person with a known communicable disease, or open wound or sore, should not have access until they are well!

29. Food Service Employee Hygiene • Employees should wear clean clothing. • Employees should bathe daily. • Employees are not permitted to use tobacco in any form in the food prep and service areas!!

30. Frequent Handwashing... “is one of the best ways to prevent the spread of infectious diseases” including food borne illnesses. Always wash hands after eating, drinking, smoking, changing a diaper, handling raw meat items, feeding pets, coughing, sneezing, etc. prior to handling food.

31. Frequent Handwashing... You can prevent the spread of Salmonella, Hepatitis A and Shigella just by washing your hands.  It also works to combat germs like those that cause the flu or the common cold. HANDWASHING TIPS: Keep nails natural, short and clean. Nail polish and artificial nails are prohibited unless gloves are worn. Bacteria can grow under artificial nails. Avoid wearing rings, watches and bracelets while preparing foods.

32. Minimize Hand Contact Especially those food items that are not cooked prior to service…. and use utensils with handles.

33. Smooth and Easily Cleanable All food contact equipment, including cooking and/or eating utensils, is to be cleaned & sanitized between uses. Surfaces that are no longer smooth and easily cleanable must be repaired or replaced. This includes frayed pastry brushes, tattered rubber spatulas and heavily scored cutting boards!

34. Dishwashing Facilities Proper sanitization of dishware can be accomplished by: • Manually washing, rinsing & sanitizing all multi-use equipment in a three compartment sink; or, • Utilizing a mechanical dishmachine with hot water or chemical sani-cycles.

35. Manual Dishwashing Procedure

36. Mechanical Dishmachines • Hot water sanitizing machines must reach a minimum of 180°F for the final rinse. • Low temp machines must reach a minimum of 120°F for the wash cycle & a minimum of 50 ppm Cl2on the final rinse.

37. Approved Sanitizers Sanitization, or disinfection, is “the effective treatment of clean surfaces of equipment and utensils” which removes harmful bacteria. APPROVED SANITIZERS – TEST STRIPS ARE REQUIRED Chlorine - minimum 50ppm = 1 tsp. per gallon of water Iodine - min 12.5 ppm = 2 Tbs. per gallon of water Quaternary Ammonium - Usually 100 - 200ppm = per manuf. instructions

38. Storage of Clean Kitchenware Handle Up Inverted Same Direction Cleanable Surface

39. Continued. Clean, sanitized food equipment should be allowed to completely air-dry prior to storage. No “wet-nesting”!

40. Vermin Control Food preparation areas are to be free of insect and rodent infestation. Screening/Vermin proofing is required. Extermination via the application of pesticides, traps &/or glue boards is to be performed in a sanitary manner.

41. Toxics Storage • Personal belongings stored separately from food and food contact equipment/surfaces! • Tobacco use not permitted in food prep areas! • Cleaners, medicines, pesticides, chemicals stored separately from food and food contact equipment /surfaces!

42. General Maintenance • Floors, walls and ceiling in food preparation areas to be constructed of smooth, easily cleanable surfaces. Food contact equipment to be maintained in good repair. Areas to be well lighted. Pets/animals not permitted into prep areas.

43. General Maintenance • Garbage to be stored and disposed of in a sanitary manner.

44. General Maintenance (Plumbing) • Plumbing installed and maintained properly - no cross-connections. Waste water to be disposed of properly. Laundry facilities not be installed within food prep area.

45. PreventingFoodborne Illness! “Ultimately, prevention depends on educating food handlers about proper practices in cooking and storage of food and personal hygiene.” Dr. James Chin, Control of Communicable Diseases Manual, 2000 • Education is the key! Learn all there is to know about the different pathogens and the means to prevent them from contaminating food prepared in your facility. Pass it along! • To learn more about HACCP and how its principles can help prevent Food Borne Illness, visit www.fightbac.org on the Internet!