Food Safety Training for Community Health

1. - !

2. Feeding the Community- SAFELY! Feeding the Community Safely was developed by the Maryland Cooperative Extension, University of Maryland, College Park and Eastern Shore and the Purdue Extension Service, Purdue University. The program has been endorsed by the Maryland Department of Health and Mental Hygiene.

3. MODULE 1 FOODBORNE ILLNESS

4. Foodborne illness:It’s in the news.

5. A look at the numbers... Every year diseases caused by pathogens in food results in an estimated: • 325,000 serious illnesses resulting in hospitalization • 76 million cases of gastrointestinal disease • >5,000 foodborne associated deaths

6. Foodborne illness “... when a person becomes ill after ingesting a contaminated food...” Foodborne illness can be caused by: • Biological hazards (bacteria, viruses) • Chemical hazards (cleaning agents, toxins) • Physical hazards (bone, glass, metal)

7. Symptoms of foodborne illness • Nausea • Vomiting • Diarrhea • Fever • Headache

8. Who is most at risk? At-risk populations: • Infants • Elderly • Pregnant women • Immunocompromised population

9. Where does contamination occur? (Centers for Disease Control and Prevention)

10. Causative agents implicated in foodborne illness (Centers for Disease Control and Prevention)

11. Sources of contamination • Food handler • Food contact surfaces (cutting board, grinder) • Animals, insects, rodents • Water, air, soil • Food!! (raw)

12. Contributing factors of foodborne illness (Centers for Disease Control and Prevention)

13. Causes of foodborne illness • Temperature abuse • Poor personal hygiene • Cross-Contamination

14. Prevention of foodborne illness • Practice good personal hygiene • Prevent cross contamination • Avoid temperature abuse • Proper cold storage • Proper thawing • Proper cooking • Proper cooling • Proper reheating • Proper hot holding

15. Potentially hazardous foods “...foods that can support the growth of harmful bacteria...” • Foods high in protein • Foods low in acid • Foods high in moisture

16. Examples of potentially hazardous foods • Beef, pork, and poultry • Seafood • Eggs • Cooked Rice and pasta • Fruits and vegetables • Beans and potatoes • Milk and dairy products

17. Bacterial growth At time = 0 minutes: 1 bacterial cell At time = 15 minutes: 2 bacterial cells At time = 30 minutes: 4 bacterial cells

18. GOOD PERSONAL HYGIENEIt is all about you! MODULE 2

19. What you cannot see can cause foodborne illness.

20. Common foodborne diseases spread by poor hygiene • Hepatitis A • Norwalk virus • Shigella • E coli O157:H7 • Salmonella typhi • Staphylococcus aureus

21. Handwashing steps • Warm water • Soap • Lather • Friction for 20 seconds • Rinse • Dry with paper towel

22. A Survey of Handwashing Behavior Prepared for: American Society for Microbiology September 2000 Conducted by: Wirthin Worldwide

23. City & Site Date(s) Males Females Total Chicago, Navy Pier 8-26 1061 1536 2597 New Orleans, Treasure Chest Casino 8-24, 8-27 847 666 1513 San Francisco, Golden Gate Park 8-24, 9-2 259 294 553 Atlanta, Braves Baseball Game 8-27 365 525 890 New York City, Grand Central Station & Penn Station 8-24, 8-28 1057 1226 2283 • Wirthlin Worldwide observed the behavior of 7,836 individuals in public restrooms and recorded whether or not they washed their hands after using the facilities. The research was conducted in 5 different cities:

24. Actual handwashing behavior after using public restrooms is lower than reported!

25. Cuts and abrasions • Clean the wound • Cover with clean dry bandage • Wash hands • Cover with disposable glove • Change gloves at appropriate handwashing intervals

26. Tobacco use • Never while preparing or serving food • Never around equipment or dishwashing areas • ONLY in designated break areas • Wash hands after smoking

27. Acceptable: Hats, nets, and hair coverings Wear restraints consistently Restrain beards Secure long hair under restraints Hair restraints

28. Non - acceptable practices • Coming to work when ill • Poor personal hygiene • Un-clean work clothes • False fingernails and nail polish • Jewelry • Uncovered cuts, scrapes, and burns

29. MODULE 3 PREVENTING CROSS-CONTAMINATION

30. Cross-Contamination • Cross-contamination is the transfer of harmful substances or micro-organisms to food by: • human hands • food contact surfaces • cleaning cloths, equipment, utensils, • directly from a raw food to a ready-to-eat food.

31. How does it happen? • Improper storage practices • Contact with food workers • Food and/or ingredient contamination • Contact with food contact surfaces of equipment, utensils, and wiping cloths • Contamination from ice • Contamination by consumers

32. Protecting stored food • Keep food storage areas clean and sanitary • Use “F.I.F.O.” • Properly store foods away from toxic items such as cleaning agents

33. Protecting stored food • Store foods on shelves at least six inches above the floor • Prevent insect and rodent infestation • Prevent leakage from overhead pipes

34. Cold storage • Use refrigerator to keep foods at an internal product temperature of <41°F • Top to Bottom storage • Avoid overloading the refrigerator • Never line the shelves • Use freezer to store already chilled or frozen foods at a temperature of <0° F Code of Maryland regulations

35. Contamination by food handlers • Inadequate handwashing • Untrimmed fingernails • Soiled clothing • Eating, drinking, or using tobacco • Improper use of hair restraints

36. Contamination by food handlers • Food handlers working while ill • Discharges from eyes, nose and mouth • Cuts, scrapes and bruises

37. Contamination from food contact surfaces • Improperly washed or sanitized equipment Knives Cutting boards can openers Grinders Slicers • Improper storage of in-use utensils Spoons Tongs ice scoop Food scoops Frozen dippers • Store equipment in a clean, protected location

38. Contamination from wiping cloths • Store wiping cloths in sanitizer when not in use • DO NOT store cloths on equipment or preparation surfaces

39. Wash, rinse and sanitize • Three compartment sink • Separate handwashing sink Wash, rinse, sanitize

40. Contamination from ice • Ice used for cooling food in storage must not be used or sold for human consumption • Metal scoops should be used to serve ice

41. Cross - contamination from consumers • Provide clean tableware for second portions and refills • Make policies for use of personal refillable take-out beverage containers • Have provisions for condiment protection

42. MODULE 4 AVOIDING TEMPERATURE ABUSE

43. The temperature “danger zone” 135° 41° Code of Maryland Regulations

44. Three rules for temperature control • Keep potentially hazardous foods out of the temperature danger zone • Pass potentially hazardous foods through the danger zone as quickly as possible • Pass potentially hazardous foods through the danger zone as few times as possible

45. Proper methods for thawing, cooking, cooling, and reheating foods

46. Thawing • In the refrigerator: less than 41o F • Under potable running water: 70o F or below • In the microwave oven: cook foods immediately after thawing NEVER thaw at room temperature! Code of MD Regulations

47. Cooking • Cook all potentially hazardous foods to minimum required temperatures • Measure the temperature at the thickest part of the food product (usually the center) with an accurate thermometer

48. Final cooking temperatures • Poultry and stuffed meats: 165o F for at least 15 seconds • Ground beef and pork: 155o F for at least 15 seconds • Pork, ham, sausage and bacon: 155o F for at least 15 seconds • All other potentially hazardous foods: 145o F for at least 15 seconds Code of MD Regulations, FDA

49. Final cooking temperatures Rare Beef Roasts: 140 ° F for at least 12 minutes or 130 ° F for at least 121 minutes Code of MD Regulations, FDA

50. Microwave cooking • Rotate and stir during cooking • Cover food to retain moisture • Allow to stand covered for 2 minutes to evenly distribute the temperature