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Food Safety

Food Safety . Orientation for New Food Service Workers Deborah Minor, MPH student Walden University PH 6165-3 Instructor: Dr. Jalal Ghaemghami Winter, 2010. Who might benefit from this presentation?. New employees Students Supervisory and management staff

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Food Safety

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  1. Food Safety Orientation for New Food Service Workers Deborah Minor, MPH student Walden University PH 6165-3 Instructor: Dr. Jalal Ghaemghami Winter, 2010

  2. Who might benefit from this presentation? • New employees • Students • Supervisory and management staff • Anyone who desires a refresher about safe food handling practices

  3. Learning Objectives • Understand what is meant by food borne illness and how often people become ill from contaminated foods • Increase one’s understanding of what agents are most likely to contaminate foods and the illnesses that they cause • Understand practices that are necessary to reduce the risk of food borne illness and your responsibility to prevent spread of these diseases

  4. What is Food borne Illness? • Disease caused by the consumption of contaminated food products • Commonly referred to as food poisoning • Symptoms range from mild to severe • Outbreak = 2 or more people who ate the same food and became ill Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcomon Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  5. Incidence of Food borne Illness • 400-500 outbreaks investigated each year • 76 million cases each year in the U.S. • 325,000 hospitalizations each year • 5,000 deaths each year • Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

  6. What Causes Food borne Illness? • Naturally Poisonous Substances • Poisonous mushrooms and puffer fish • Contamination with chemicals • Mercury, lead and pesticides • Contamination with agents which cause infection • Bacteria, Viruses, and Parasites • Contamination with toxins Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

  7. When do symptoms to begin? Immediate Several Hours Several Days Weeks Scombrotoxin Salmonella E.Coli Hepatitis A Centers for Disease Control and Prevention (CDC). (n.d.). Marine Toxins. Retrieved January 18, 2010 from http;//www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_ghtm. Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  8. Specific microbial agents which cause food borne illness • Viruses • Hepatitis A virus • Norwalk-like viruses • Bacteria • Campylobacter jejuni • Listeria monocytogenes • E.Coli 0157:H7 • Salmonella • Shigella sonnei

  9. Hepatitis A virus • Onset: 28-30 days • Symptoms: fever, tiredness, nausea, abdominal pain & jaundice • Source: ill persons preparing food with soiled hands & eating raw shellfish or other foods contaminated with human waste • Prevention: hand washing, use of gloves, avoid consumption of raw shellfish and avoid working when ill • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  10. Norwalk-like Viruses • Onset: ½ to 3 days • Symptoms: nausea, vomiting, stomach cramps, diarrhea, low grade fever and headache • Source: foods contaminated by soiled hands, contaminated water, fruits and vegetables • Prevention: hand washing, use of gloves, proper washing of fruits and vegetables, avoid work when ill • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  11. Campylobacter jejuni • Onset: 2-5 days • Symptoms: severe abdominal cramping, diarrhea, fever, nausea, vomiting • Sources: raw poultry, raw milk, domestic pets • Prevention: cook poultry to 165°F, avoid cross contamination, pasteurization of dairy products, hand washing • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Campylobacter. Retrieved January 10, 2010 from http;//www.cdc.gov/ncczved/dfbmc/disease_listing/camplylobacter_gi.html

  12. Listeria monocytogenes • Onset: 7-60 days • Symptoms: fever, muscle aches, nausea, diarrhea, headache, stiff neck, confusion and seizures • Sources: raw meats, vegetables and smoked fish, deli meats and soft cheeses • Prevention: thorough hand washing, prevent cross contamination, cook raw meats and wash vegetables. • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Listeriosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html

  13. E. Coli 0157:H7 • Onset: 2-8 days • Symptoms: diarrhea (possibly bloody), abdominal pain, and kidney failure • Source: raw or undercooked meats especially beef, unpasteurized fruit juices, inadequately treated water. • Prevention: Cook beef to a minimum of 155°F, avoid unpasteurized juices & dairy products, chlorination of public water supplies and recreational water sources • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Escherichia coli. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/stec_gi.html • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  14. Salmonella • Onset: 12 – 72 hours • Symptoms: diarrhea, abdominal cramps, fever, headache, nausea and sometimes vomiting • Source: eggs, raw meats, raw poultry and humans • Prevention: avoid cross contamination, cook eggs, meat and poultry thoroughly, do not work when ill • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Salmonellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/salmonellosis_gi.html#6 • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  15. Shigella sonnei • Onset: 1-2 days • Symptoms: diarrhea, fever, abdominal cramps • Source: infected humans, sewage polluted water, foods contaminated by soiled human hands • Prevention: do not work when ill and never touch ready-to-eat foods with ungloved hands • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  16. How can food become contaminated? • During Slaughter • Through irrigation • During food processing, preparation and storage

  17. Actions which can lead to Food borne Illness • Inadequate Refrigeration • Food left sitting out • Mechanical problems • Inadequate Cooling • Deep pot storage • Counter cooling • Inadequate Cooking • Appears hot but cold inside • Meat & poultry not well done • Inadequate Hot Holding • Cooked food kept under 140° • Inadequate Reheating • Food didn’t reach 165° • Infected Food Handler • Ill worker in the kitchen • Cross contamination by raw food • Raw meat juices on cutting boards, hands or cloths • Contaminated Food • Delivered with bacteria viruses & toxins • Consumption of Raw Food of Animal origin • Clams, eggs, fish & milk • Preparation Several Hours ahead of the Meal U.S. Food and Drug Administration. (n.d.). Food Retrieved January 17, 2010 from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborenillnessandRiskFactorReduction/ucm122832.htm

  18. Steps to Prevent Food borne Illness • Cook • Separate • Chill • Clean • Don’t be a source of infection • Report concerns

  19. Proper Cooking and Reheating Cook to the proper temperature Reheat Appropriately • All cooked foods must be reheated to 165° or above within 2 hours • Once reheated hold above 140° until served Don’t guess --ALWAYS use a thermometer to check temperatures New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

  20. Separate: During Preparation During Storage • Do not share utensils and surfaces for raw and cooked foods • Serve cooked meat on a clean platter • Don’t pool eggs • Place raw meats, fish and poultry lower than other foods Do not Mix Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod//dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

  21. Proper Cold Storage and Cooling • Maintain Refrigerator Temperature at 40°F • Maintain Freezer Temperature at 0 -¯10° F • Rapid Cooling • Reduce temp from 120° to 70° within 2 hours • Further reduce temp from 70° to 45° or colder within 4 additional hours Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from htttp://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

  22. Methods to Achieve Rapid Cooling • Ice Bath • Transfer to shallow uncovered pans • Cut solid foods into smaller portions New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

  23. Clean • Clean produce prior to slicing through the surface • Discard outermost leaves • Clean and bleach cutting boards, prep surfaces, slicers, and utensils

  24. Prevent food contamination by: • STAYING home if you are sick • HANDWASHING • Before starting work • Before putting on gloves • After touching raw fresh or frozen beef, poultry, fish or meat • After mopping, sweeping, removing garbage, or using the telephone • After using the bathroom • After smoking, eating, sneezing or drinking • After touching anything that might be contaminated New York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers- Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/safety/washing.htm New York State Department of Health (NYSDOH). (n.d.) NYS Laws and Regulations. Retrieved January 18, 2010 from http://www.health.state.ny.us/nysdoh/phforum/nycrr10.htm

  25. Ready-to-Eat Foods Must not be Touched with Bare Hands • To avoid contact with bare hands use: • Disposable Gloves • Forks & Spoons • Tongs • Spatulas • Deli paper • Waxed paper • Napkins • Foods which are not to be touched with bare hands: • Fruits & vegetables served raw • Salads & salad ingredients • Cold meats & sandwiches • Bread, toast, rolls & baked goods • Garnishes • Fruit or vegetables for mixed drinks • Ice • Any food that will not be thoroughly cooked or reheated New York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers-Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/washing.htm

  26. What are the consequences of a food borne outbreak? • Unnecessary illness in customers and employees • Missed time at work • Medical expenses • Loss of customers and decreased sales • Loss of reputation • Lawsuits and legal fees

  27. Cost Analysis of Hepatitis A outbreak The Outbreak Details The Cost of the Outbreak • Denver Colorado Nov-Dec 1992 • 44 case of Hepatitis A associate with a catering facility • 10 employees • 34 persons who attended the catered parties • ~5,000 people potentially exposed • 16,000 people received treatment with immune globulin • Disease Control $689,314 • Direct care to ill $46,064 • Business losses $45,000 • Productivity losses $29,328 • Total Cost $809,706 Centers for Disease Control and Prevention (CDC). (n.d.). Cost of Food borne Illness. Retrieved January 17, 2010 from http://www.cdc.gov/owcd/EET/COST/Fixed/3.html

  28. Who is Responsible for Preventing Food borne Illness? • Food consumers • Food growers and producers • Food inspectors and those who regulate restaurants • Managers and supervisory staff at food establishments • YOU the food service workers

  29. Resources • Centers for Disease Control and Prevention http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm • Food and Drug Administration http://www.fda.gov/Food/FoodSafety/default • New York State Department of Health http://www.nyhealth.gov/environmental/indoors/food_safety/index.htm

  30. Summary Be a Safe Food Service Worker • Prepare, Cook, Serve and Store Food Properly • Perform frequent and thorough hand washing • Stay home when you are ill • Report concerns to your supervisor

  31. References: Centers for Disease Control and Prevention (CDC). (n.d.). Cost of Food borne Illness. Retrieved January 17, 2010 from http://www.cdc.gov/owcd/EET/COST/Fixed/3.html Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Campylobacter. Retrieved January 10, 2010 from http;//www.cdc.gov/ncczved/dfbmc/disease_listing/camplylobacter_gi.html Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Escherichia coli. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/stec_gi.html Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Listeriosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Salmonellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/salmonellosis_gi.html#6 Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html

  32. References con’t: Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html Centers for Disease Control and Prevention (CDC). (n.d.). Marine Toxins. Retrieved January 18, 2010 from http;//www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_ghtm. Chin, J. (2000). Control of communicable disease manual (17th ed.). Washington D.C. The American Public Health Association. New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 fromhttp://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm New York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers- Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/washing.htm New York State Department of Health (NYSDOH). (n.d.) NYS Laws and Regulations. Retrieved January 18, 2010 from http://www.health.state.ny.us/nysdoh/phforum/nycrr10.htm

  33. References con’t: U.S. Food and Drug Administration. (n.d.). Food Retrieved January 17, 2010 from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborenillnessandRiskFactor Reduction/ucm122832.htm

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