Protecting Your Food Supply From the Farm to the Fork

1. Protecting Your Food SupplyFrom the Farm to the Fork • The only way to protect our food supply from the farm to the fork is: • Practicing GMPs • Personnel Good Hygiene Is Part of GAPs

2. Good Hygiene Practices NC Department of Agriculture and Consumer Service/ Food and Drug Protection Division Training Material for Proper Hand Washing

3. Good Hygiene Practices • Personnel Good Hygiene Practices prevent food contamination from bacteria Bacteria

4. Personnel Hygiene We will focus in the personnel hygiene requirements from FDA when manufacturing, packing or holding human food

5. Good Hygiene Practices at the Farm • Workers should always be offered clean, easy access to restrooms, plenty of toilet paper, paper towels, warm water and soap; and be allowed to use them when they need it. • It might be helpful to remove the trash receptacles from the stall areas, and place them in the hand washing areas.

6. Good Hygiene PracticesSickness and Accidents • Sick Food Industry employees should stay away from produce and all type of food, as they can contaminate them. • Food Industry employees with open or infected wounds, blisters or any other source of microbial contamination should stay away from produce as they can contaminate food. • Employee: you shall report such health conditions to your supervisor.

7. Good Hygiene Practices at the Farm • A First-Aid kit must be always available for immediate use at the production site. • A First- Aid kitshould always contain: • Gloves • Bandages; gauzes • Alcohol • Antibiotic Creams • Antidiarrheal • Scissors, • Tweezers • Other special needs and medications

8. Good Hygiene PracticesCleanliness • All persons working in direct contact with food, food-contact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food. The methods for maintaining cleanliness include, but are not limited to:

9. Wearing outer garments suitable to the operation in a manner that protects against the contamination of food, food-contact surfaces, or food packaging materials. Outer Garments

10. Personal Cleanliness • Maintaining adequate personal cleanliness

11. Removing Removing all unsecured jewelry and other objects that might fall into food, equipment, or containers, and removing hand jewelry that cannot be adequately sanitized during periods in which food is manipulating by hand. If such hand jewelry cannot be removed it may be covered by material which can be maintained in an intact, clean, and sanitary condition and which effectively protects against the contamination by these objects of the food, food contact surfaces, or food-packaging materials.

12. Storing • Storing clothing or other personal belongings in areas other than where food is exposed or where equipment or utensils are washed.

13. Gloves • Maintaining gloves if they are used in food handling, in an intact, clean and sanitary condition. The gloves should be of an impermeable material.

14. Workers who wear gloves must still wash their hands properly. • Gloves should be replaced with the same schedule as hand washing: • Before beginning to work • After going to the restroom • Before returning to work after a break • Anytime their gloves become dirty

15. Hair Restraints • Wearing, where appropriate, in an effective manner, hair nets, headbands, caps, beard covers, or other effective hair restraints.

16. Confining Confining the following to areas other than where food may be exposed or where equipment or utensils are washed: eating food, chewing gum, drinking beverages, or using tobacco.

17. Taking any other necessary precautions to protect against contamination of food, food-contact surfaces, or food packaging materials with microorganisms or foraging substances including, but not limited to: perspiration, hair, cosmetics, tobacco, chemicals and medicines applied to the skin. Taking Other Precautions

18. This Good Hygiene Practice Can Never Be Reinforced Enough: Hand Washing

19. Is this true? • It is said that bacteria multiply themselves by thousands of times on our hands… Can we probe this?

20. Test for Bacteria Touching an Ordinary Door knob • In one of the NC Department of Agriculture/ Food and Drug Protection laboratories did two tests for bacteria after touching a door knob. • The first test was done before washing hands. • The second test was done after washing hands.

21. Touching a door knob • This person handled this ordinary door knob; it could be in any house, office, etc. • Then we conducted a test for the amount of bacteria the person picked up on their hands.

22. Test for bacteria on hand before hand washing Agar Petri Dish • Inside the Petri Dish there is Agar • Agar is a jelly like substance use for growing bacteria • Bacteria transferred to the agar will grow in 48 hours

23. Results of test for bacteria • Each of these shapes is a different type of bacteria that was on the hand • Viruses, bacteria, fungi multiply themselves by thousands of times on our hands, and they do it in a few minutes

24. Big Question • If we get bacteria on our hands by just touching a door, what would happen to food if we touch it without first properly washing our hands?

25. Big Answer • Yes! • You got it right. If we touch food without first properly washing our hands, we will certainly contaminate produce and anything else we eat

26. Same Door Knob • The next test for bacteria was done after handling the door knob and then washing the hands.

27. Before doing the second test • She washed her hands with warm water and soap. • She only washed her hands for only 15 seconds. We will see if this was enough time to remove all bacteria.

28. Drying hands should always be done with disposable paper towel. • Bacteria can grow in cloth towels.

29. Test for Bacteria on Hands after Hand Washing Agar Petri Dish • This test for bacteria on hand was done after she washed her hands • She again put her hand on the agar, inside the petri dish

30. After Hand Washing • After 15 seconds of hand washing, one bacteria was missed. • It is important to wash your hands 20 seconds

31. Toilet Paper • We just learned how our hands get contaminated after touching an ordinary door knob; and it could be anything else like: tools, keys, money, etc. • Is it the same true for toilet paper?

32. Toilet Paper Is Never Wide or Strong Enough • Light can easily pass through toilet paper

33. Big Question • If light can pass through a piece of toilet paper, what else could pass through a piece of toilet paper?

34. Big Answer • Yes! • You got it right. Bacteria can easily pass through a piece of toilet paper and contaminate your hands. • It is essential to always wash your hands after going to the restroom

35. Staphylococcus aureus Most Common Bacteria

36. Most Common Bacteria • Salmonella

37. Most Common Bacteria • E. Coli

38. Most Common Bacteria • Listeria

39. Most Common Food Viruses • Viruses are much smaller than bacteria. Some of the common food viruses include: Hepatitis A, Norovirus, and Rotavirus. Some diseases, like Hepatitis A, can be caused when an infected worker directly contaminates the food they are handling with their hands.

40. Most Common Food Viruses Hepatitis A

41. Most Common Food Viruses Norovirus

43. Most Common Food Viruses Rotavirus

44. Most Common Food Parasites • Parasitescan be transmitted to people by water, food, or from another person. Some of the common food parasites are Cryptosporidium, Cyclospora, Giardia, Trichinella, and various worms.

45. Most Common Food Parasites Cryptosporidium

46. Most Common Food Parasites Cyclospora

47. Most Common Food Parasites Giardia

48. Most Common Food Parasites Trichinella

49. Diarrhea Vomiting Fever Muscle pain Stomach cramps Dehydration Common Symptoms for food borne illnesses

50. Severe Risk for food borne Illness • Pregnant women can lose their babies because of contaminated food