Food Safety Works Safe Food Handler Training for Retail Food Establishments

1. Food Safety Works Safe Food Handler Training for Retail Food Establishments

2. Developed by: Colorado State University ExtensionFood Science & Human Nutrition in collaboration with theLarimer County Health Department and CSULarimer County Extension(developed 5/01; updated May 2012) • Funded in part through the United States Department of Agriculture National Institute of Food and Agriculture Project no. 99-1560-0784

3. What’s Wrong With This Picture?

4. Food Safety ? what IS it ? ? what IS it?

5. Is Food Safety Important?YES! • It protects YOU, your CUSTOMERS, and your CO-WORKERS. • It’s required by law. • It’s good business. • Demonstration of Knowledge • is required in the • Colorado Retail Food Establishment • Rules and Regulations

6. Industry Facts • Colorado has more than 10,000 eating and drinking establishments. • Half of all adults are restaurant patrons on a typical day. • Approximately 48% of the nation’s food dollar is spent on meals away from home. • Four out of every ten retail workers are employed in the food service.

7. What is Foodborne Illness ? = Disease caused by consuming contaminated foods or beverages. Sources include: • Bacteria • Viruses • Parasites Foods can also be contaminated with: • Chemicals and poisons Image from ars.usda.gov • Disease-causing microorganisms = “Pathogens”

8. Persons More Likely to Contract Foodborne Illness • Infants/young children • Elderly • Those with weakened immune systems • Persons with high-risk diseases • Pharmacological Therapy • Chemotherapy • Solid organ or bone marrow transplants • Long-term steroid use • Pregnant women- severe consequences to fetus.

9. Typical Symptoms of Foodborne Illness Gastrointestinal upset • Vomiting • Diarrhea • Pain and cramps Sometimes: • Fever, chills • Headache, muscle pain Image from scdhec.gov

10. Complications of Foodborne Illness Often very serious-depending on the pathogen and the person infected. Examples include: • arthritis • blood infections • kidney failure • seizures; paralysis • spontaneous abortion • hearing/visual impairments • mental retardation Image from foodsafety.gov

11. Estimates of foodborne illness in the U.S. each year: • 48 million people become ill (1 out of every 6) • 128,000 are hospitalized • 3,000 people die from foodborne disease Scallan et al. (2010) The economic cost to society is HIGH! U.S. estimates/year = $152 Billion !! Average cost per illness = $1,850. Scharff (2010)

12. Increase in foodborne illness due to: • Spread worldwide-transport of food • Eating more raw and minimally processed foods • Associated with new foods • Increased population with decreased immunity • New forms of pathogens • Food preparation skills decreasing

13. Pathogens that Cause Foodborne Ilness Over 200 pathogens are known to cause foodborne illness. Common Sources: • Wild and domestic animals (e.g. cattle, poultry) - often spread in their feces • Soil (naturally or contaminated) • Water (contaminated) • Humans (contaminated) Image from scdhec.gov

14. Major Foodborne Pathogens Escherichia coli (E. coli O157:H7) • Produces shiga-toxin - which can be deadly. • Takes very few bacteria to cause severe illness. • Bloody diarrhea, can lead to kidney failure - especially in young children. Prevention: • Exclude foodhandlers with diarrhea; • wash all produce; avoid cross contamination; • cook ground beef to 1550F for a minimum of 15 seconds.

15. Major Foodborne Pathogens Salmonella species (salmonellosis) • Somewhat heat resistant. • Small amount can cause illness. • Typically associated with poultry and eggs, but outbreaks have occurred with melons, leafy greens, RTE foods Prevention: • Practice good personal hygiene. • Prevent cross contamination • Cook food to correct temperatures Image from fda.gov

16. Major Foodborne Pathogens Clostridium perfringens • Spore former-to protect itself • Grows rapidly in the temperature danger zone. Prevention: • Practice good personal hygiene • Proper holding, cooling and reheating of food.

17. Major Foodborne Pathogens Staphylococcus aureus • Produces heat stable toxin • Foods that are cooked and served cold, requiring handling during preparation like chicken salad are especially susceptible. Prevention: • Personal hygiene • Cover cuts on arms and hands • Restrict food handlers with infected cuts • Temperature-control foods that require a lot of handling during preparation.

18. Major Foodborne Pathogens • Norovirus • Commonly associated with ready-to-eat food; food worker contact. • Contaminated water and raw shellfish. • Very contagious -- within few hours. • Prevention: • Practice good personal hygiene • Restrict food handlers with diarrhea • Purchase shellfish from approved sources.

19. Major Foodborne Pathogens • Some others: • Bacillus cereus • Loves starchy foods • Campylobacter species • Main cause of diarrhea in the United States • Hepatitis A • Generally from infected food service workers • Listeria monocytogenes • Able to grow in refrigerated foods!

20. How Foods Become Unsafe • Poor Personal Hygiene • Cross Contamination • Time/Temperature Factors • Improper Cleaning and Sanitizing

21. ___________________ THE EMPLOYEE: WORKING CLEAN ___________________

22. Personal HygieneCleanliness Starts at Home Harmful germs are found: • on hair • on skin • under fingernails • on dirty clothes • Every day: • Take a bath or shower. • Wear clean clothes. • Leave jewelry at home. • Trim and clean fingernails. • Avoid wearing nail polish or false nails. Clean appearance is important!

23. Infected Food Handler • Germs from ill workers can easily get into food and make people sick. • Always report the following symptoms to the person in charge: • Diarrhea • Vomiting • Gastrointestinal illness • Communicable disease Do not handle food when ill.

24. Hand Washing Dirty hands spread germs……. WASH THEM!

25. How to Wash Hands • Use soap and warm water. • Rub hands together to make a lather. • Vigorous friction on areas of lathered hands and arms for at least 20 seconds. • Use a nail brush to clean under and around finger nails. • Rinse well under warm water. • Dry hands with a paper towel or warm air dryer. Your apron is NOT a towel.

26. Hand Washing

27. When to Wash Hands … • Before starting work • After using the restroom • After break time • After coughing, sneezing, smoking, • eating or drinking • After blowing or touching your nose • After touching face, hair, mouth, or sores

28. Also Wash Hands… • Before putting on gloves • After touching raw poultry, meat, fish • Before handling ready-to-eat food • Between handling money and food • After touching dirty dishes, equipment, • and utensils • After touching trash, floors, soiled linens • After using cleaners or chemicals

29. Handwashing Facilities • Required to have: • Hot and cold running water • Soap • Disposable paper towels OR • Automatic hand dryer • Trash can

30. What about Hand Sanitizers? • OK to use in addition to washing hands • Neveras a replacement for hand washing. • How: • Squirt dime-size dollop into hands and rub thoroughly for 15 seconds (or until dry)

31. Attend to Accidents Immediately Cover: • cuts • burns • open sores with a bandage and protective “finger cot”, or food handler glove. Correctly wearing disposable gloves helps prevent harmful germs from getting into food!

32. ___________________CROSS CONTAMINATION____________________ …Occurs when germs (pathogens) are transferred from one food or surface to another, such as hands, utensils or other foods.

33. During Food Storage and Food Preparation Separate raw from cooked and ready-to-eat foods. • Store raw meat and poultry items in the refrigerator on a tray, belowfoods that are ready-to-eat. • Use separate work areas for handling raw meat, fish or poultry items, away from foods that will be eaten uncooked.

34. What are Ready-to-Eat Foods? = foods that will be eaten without cooking. • Examples (RTE foods): • fresh fruits and vegetables served raw • bread, toast, rolls, baked goods • garnishes for plates, drinks • salad and salad ingredients • cold meats and sandwiches • desserts

35. Avoid Bare Hand Contact with Ready-to-Eat (RTE)Foods • When serving a RTE food item, always use: • deli tissue • spatula • tongs • other utensils (fork,spoon) • disposable gloves

36. Using Gloves Properly Always wash hands before putting on gloves andwhen changing to a fresh pair. Change Gloves: • When they become dirty or torn • Before starting a different task • After handling raw meat and before handling cooked or ready- to-eat foods

37. When Serving When carrying a plate, bowl or food tray avoid hand contact with food surface. Store utensils with handles up - no contact with the surface that touches food.

38. When Serving When filling a glass with ice: Use ice scoop that is stored in the ice with the handle up or on a clean surface. Never carry a glass or coffee cup by the rim.

39. Other Ways to Prevent Cross Contamination Remember to: • Wash your hands often • Properly clean and sanitize cuttingboards and work surfaces • Change your apron when it is soiled. • Change gloves between tasks, especiallyafter handling raw meat, and before handling cooked or ready-to-eat food

40. What’s Wrong with This Picture?

41. ____________________FOOD AND TEMPERATURES____________________

42. Formula for Foodborne Illness

43. Bacteria grows FAST !!!

44. Bacteria Grow Fast! At room temperature, just ONE bacterium in foods could grow to… More than 2,000,000 in 7 hours!

45. Potentially Hazardous Foods“Time and Temperature Controlled (TCS) for Safety” Meat Poultry Fish/Shellfish Shell Eggs Dairy Cooked Beans /Tofu Sliced Melons SlicedTomatoes Garlic/Oil Mixtures Baked or Boiled Potatoes Cut Leafy Greens Cooked Rice or Pasta Raw Sprouts

46. The Temperature “Danger Zone” Harmful germs grow fast at temperatures between 41º F. and 135º F. Minimize time food is in the danger zone while: Storing; Preparing; Displaying; Holding; Serving. 135°F 41°F Any food kept at unsafe temperatures for more than four hours should be discarded!

47. Thawing Frozen Food • 4 Approved Methods: • Gradually, in the refrigerator. • (At 41° F or lower) • Gradually, under cold water. • (70° F or lower) • Microwave Oven • (If will be cooked or refrigerated immediately) • Cooking • (Rapidly-as part of the cooking process) No part of the food should rise above 41˚F during the thawing process.

48. Is It “Done” Yet? Using a food thermometeris the onlysure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. Check food temperatures frequently!

49. When Is It Safe to Eat? …NOT… “no longer pink in the middle” One out of four hamburgers turns brown in the middle before it has reached a safe internal temperature.* Always use a food thermometer and cook burgers to at least 155°F for at least 15 seconds! * USDA research (2000)

50. Which Ground Beef Patty is Cooked to a Safe Minimum Internal Temperature?