Food Safety “What You Need to Know”

1. Food Safety“What You Need to Know”

2. What is a Health Inspector? • Environmental Health Inspector • Sanitarian • Epidemiologist • All intertwine

3. What we Do • Conduct Health Inspections • Write reports (example in white) • Conduct Food borne Illness Investigations • Teach Food Safety Classes • Public Health Education • Plan Reviews

4. Indiana Food Code(Green Example) • Where does it come from? • Food & Drug Administration • Model Code • The “trickle” effect • State of Indiana Adoption of Code • The Counties then adopt the Code • http://www.in.gov/isdh/regsvcs/foodprot/pdf/410_iac_7-24.pdf

5. Demonstration of Knowledge Requirement • Section 119 of the Indiana Food Code (410 IAC 7-24-119) • State regulation requires that a food service manager must be responsible to prevent the transmission of a foodborne illness

6. What's the Difference? • Food Allergy • Food Intolerance • Food borne Illness

7. Different Ways people get sick from food? • Physical • Chemical • Biological

8. What does bacteria need to grow? FAT-TOM

9. Potentially Hazardous Food(PHF) Moist Protein rich Low acid Supports the rapid growth of bacteria

10. Time and Temperature No. of No. of Elapsed Cells Generations Time No. of No. of Elapsed Cells Generations Time 1 0 0:00 2 1 0:20 4 2 0:40 8 3 1:00 16 4 1:20 32 5 1:40 64 6 2:00 128 7 2:20 256 8 2:40 512 9 3:00 1,024 10 3:20 2,048 11 3:40 4,096 12 4:00 8,192 13 4:20 16,384 14 4:40 32,768 15 5:00 65,536 16 5:20 131,072 17 5:40 262,144 18 6:00 524,288 19 6:20 1,048,579 20 6:40

11. The Big Five • Salmonella • E. Coli • Shigella • Hepatitis A • Norovirus If you have been diagnosed with any of these, then you must be excluded from the establishment.

12. The health of food handlers can affect the safety of food served • Foodhandlers experiencing certain symptoms or illnesses pose a high risk of transmitting foodborne illness through the food to the persons consuming the food. • As a foodservice manager you are required to: • Report - train your food handlers to report to you certain symptoms or diagnosed illnesses • Restrict - act to restrict them from food handling or exclude them from the facility • Release - release them from restrictions or exclusion when the symptom or illness is over

13. Hepatitis A Salmonella typhi Shigella spp. Escherichia coli 0157:H7 Norovirus Diarrhea, Fever, Vomiting, Jaundice (yellow color to skin), Sore throat with fever Working while sick

14. Salmonella spp. • Associated with poultry products such as chicken and eggs • Control by cooking to 1650 F. for 15 seconds and use pasteurized eggs

15. Escherichia coli 0157:H7 • Associated with raw ground beef, unpasteurized juice • Control by cooking to 1550F. for 15 seconds and use pasteurized juice

16. Shigella spp. • Associated with raw vegetables • Control by practicing proper personal hygiene and avoid cross contamination

17. Hepatitis A • Virus • Associated with water and shellfish • Control by practicing proper personal hygiene and obtaining shellfish from approved sources

18. The Problem withFoodborne Illness • Six million people a year get sick from food • Thousands of them die • It costs over $8 million a year in medical expenses and lost business • Most restaurants that have an outbreak go out of business • Jobs are lost

19. Recent Outbreaks 2006 • Local Catering of a wedding • 40 cases of flu like symptoms • Caused by: • Norovirus • Samples collected-labs confirmed • Interviews found Bride had been sick

20. Spinach RecallCurrently/2006 • People Dying, Many ill • A Vat contaminated with E Coli was initially targeted. • Recent Findings-soil contaminated • Washing the spinach was not a option, E Coli was sucked up into the plants veins. • Investigation is ongoing

21. The Top Ten Problems • Poor Personal Hygiene Practices • Cross Contamination • Improper Cleaning • Food From Unsafe Sources • Food Mixing

22. Top Ten Continued… • Improper Hot Holding • Not Reheating Thoroughly • Inadequate Cooking • Over Prepping/Food Stored Too Long • Improper Cooling of Cooked Food

23. Personal Hygiene

24. How can food handlers contaminate food?

25. Working while having an infected wound

26. It is the Manager’s responsibility to take action in preventing the transmission of foodborne disease from an infected employee.

27. Eating, Drinking, and Smoking around Food

28. 80% of Women 50% of Men Washing Hands after going to the Bathroom

29. Handwashing • The single most important thing you can do to prevent foodborne illness.

30. Proper Handwashing • Use warm water • Wet hands • Use plain soap

31. Proper Handwashing cont… • Put the brush and your fingertips under running water and scrub gently • Scrub for 20 seconds • Rinse your hands with plenty of water

32. Proper Handwashing cont… • Dry with disposable paper towels • Turn water off with paper towel

33. Handling raw foods Change tasks in the kitchen Sneeze, cough Touch hair, face, or body Smoke break After using the restroom Eat or drink Cleaning dishes, floor, etc. Handling trash Handling animals or plants Change gloves When should you wash your hands?

34. To wear gloves or not to wear gloves • Avoid bare hand contact with ready-to-eat foods • Change gloves after each task • Wash hands in between glove changes

35. Uniforms • Clean uniforms • Proper hair restraints

36. Jewelry • Watches and bracelets should not be worn • Wedding bands are allowed

37. Fingernails

38. Cleaning&Sanitation

39. Clean means “free of visible dirt” Sanitary means “free of germs” What is the difference between Clean and Sanitary?

40. Steps to Effective Sanitation

41. Prewash or Presoak

42. Wash (with soapy water)

43. Rinse (with clean water)

44. 50 - 100 ppm Chlorine 200 ppm Quaternary Ammonia 1800 F. Hot Water Sanitize

45. Air Dry

46. Wash, Rinse, & Sanitize

47. When should you sanitize food contact surfaces and utensils?

48. After each use

49. Anytime when contamination may occur

50. When switching from raw foods to ready to eat foods