Teens Serving Safely 3

1. Teens Serving Safely 3

2. Is it important to have clean hands and surfaces??

3. How long does it take to wash your hands?

4. Name the 5 steps of cleaning for foodservice? • What are the 4 steps for the Fight BAC campaign?

5. How are homemade sanitizing agents made? • What does FAT TOM stand for?

6. What food can be left in the Danger Zone? • What is the temperatures for the Danger Zone?

7. What does sanitizing do?

8. Cross-contamination • Transfer of harmful microorganisms from one item of food to another by either: • Food contact sources • Raw food to cooked food

9. Food-contact Surfaces • Items that food either touches or comes in contact

10. Hands Cutting boards Countertops Dishcloths Dish towels Sinks utensils Refrigerator shelves and drawers Dishes Cross-contamination Sources

11. According to FDA and USDA • ¼ of main meal cooks do not wash their hands after handling raw meat and fish • 2/3 of main meal cooks do not wash their hands after handling raw eggs

12. Second way of cross contamination is when ready-to-eat food comes into contact • Raw meat juices drip onto the food in the refrigerator • Keep raw meat in bottom shelf in a container • Leftover marinades need to be discarded

13. How to Avoid Cross-contamination • When grocery shopping… • Separate raw meats, poultry and seafood from other items in your cart • Place raw meat products in separate plastic bags from other food

14. 2. When refrigerating food • Place raw meat, poultry, and seafood in sealed containers to prevent juices from leaking • Store all raw meat on the bottom shelf of the refrigerator to prevent juices from contaminating other foods

15. 3. Avoiding Cross-contamination • Keep hands and work area surfaces clean and sanitized • Wash hands with soap and hot water before and after handling any food or other contaminated food • Wear clean clothing • Clean up spills immediate with hot soapy water and paper towels • Wash cutting boards, dishes, and counter tops with hot soap water before and after each use

16. 4. When using Cutting Boards… • Always use a clean cutting board • Use one cutting board for fresh produce and a separate one for raw meat products • Replace cutting boards that have become worn and have developed har-to-clean grooves

17. 5. When marinating foods… • Marinate in the refrigerator, never on the counter • Never use marinade from raw meat products on cooked foods

18. 6. When serving foods… • Never put cooked food onto a plate that previously held uncooked food

19. 7. When storing leftovers… • Store in a clean covered container to prevent bacterial growth • Refrigerate or freeze leftovers within 2 hours

24. Clams added to Pacific Northwest shellfish warning • URL of this page: http://www.nlm.nih.gov/medlineplus/news/fullstory_37292.html (*this news item will not be available after 11/12/2006) • Monday, August 14, 2006 • WASHINGTON (Reuters) - U.S. health officials added a warning about clams on Friday to their caution against eating raw oysters from the Pacific Northwest following more reports of stomach sickness caused by bacteria from the shellfish. • Seventy-two illnesses linked to contaminated oysters and clams were reported from May 20 through July 31, the Food and Drug Administration said. Another 105 probable cases were recorded during the same time period. • The illnesses were reported in Washington state, Oregon and New York, FDA officials said. • Either shellfish should be thoroughly cooked before eating, FDA officials advised. • Cooking can kill the Vibrio parahaemolyticus (Vp) bacterium linked to the sickness. Vp can cause mild stomach illness in healthy people and serious illness in the elderly or others with weak immune systems. • Symptoms, including diarrhea, abdominal cramps, nausea, vomiting, fever and chills, usually start within 24 hours and last no more than three days. • People who have those symptoms after eating clams or oysters should contact a doctor and their local health department, the FDA said. • Vp occurs naturally in oysters and clams, but levels rise when water temperatures are warmer, officials said. • The FDA advisory follows a July 31 warning against eating raw oysters from the Pacific Northwest.

25. Salmonella Poisoning Outbreak Linked to Indiana Wal-MartSince late May, there have been at least 84 cases of Salmonella poisoning (salmonellosis) reported in Marion and surrounding counties in Indiana. Ten of those victims ended up in the hospital. Indiana health officials have released information on the source of the outbreak.  The source is the deli and bakery areas of the Wal-Mart on 1133 North Emerson in Greenwood, Indiana.  Learn more about the Salmonella poisoning outbreak linked to the Greenwood, Indiana, Wal-Mart deli and bakery areas

26. Longville, Minnesota, E. coli Outbreak Claims a Life Carolyn Hawkinson of Longville, Minnesota, died from complications of an E. coli infection.  Our thoughts and prayers are with the family today.  Services for Mrs. Hawkinson will be held today at Salem Lutheran Church in Longville.  Read more about the Longville E. coli outbreak that has claimed the life of Carolyn Hawkinson.

27. Utah E. coli Outbreak Linked to Lettuce Prepared at a Wendy's Restaurant Pritzker | Ruohonen is monitoring the Utah E. coli outbreak linked to iceberg lettuce prepared by the Wendy’s Restaurant at 2500 N. 400 E. in North Ogden, Utah.  According to the Weber-Morgan Health Department, four (4) people have confirmed E. coli O121:H19, a serious foodborne illness that can cause severe dehydration, bloody diarrhea (intestinal hemorrhaging) and hemolytic uremic syndrome (HUS).  Learn more about the Utah E. coli outbreak linked to lettuce prepared at a Wendy's Restaurant.

28. Fecal Matter in Water Possible Cause of Campylobacter and Norovirus Infections Linked to Camp Grace in Wyoming88 campers reported gastrointestinal illness after attending Camp Grace in Wyoming.  Tests on 12 of the case patients confirmed six (6) cases of Campylobacter jejuni (campy)  infections and nine cases of confirmed norovirus infections. Learn more about Campylobacter and norovirus linked to Grace Bible Camp in Wyoming.

29. More than 250 different diseases can cause food poisoning. Some of the most common diseases are infections caused by bacteria, such as Campylobacter, Salmonella, Shigella, E. coli O157:H7, Listeria, and botulism

30. Clean • Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables. • Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.

31. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat”, “washed” or “triple washed” need not be washed. • Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

32. When shopping, be sure fresh fruits and vegetables are separated from household chemicals, and raw foods such as meat, poultry, and seafood in your cart and in bags at checkout. • Keep fresh fruits and vegetables separate from raw meat, poultry, or seafood in your refrigerator.

33. Separate fresh fruits and vegetables from raw meat, poultry and seafood. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

34. Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices

35. Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.