- !. feeding the community safely was developed by the maryland cooperative extension, university of...
TRANSCRIPT
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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.
Feeding the Community- SAFELY!
FOODBORNE ILLNESS
MODULE 1
Foodborne illness:It’s in the news.
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
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)
Symptoms of foodborne illness
Nausea Vomiting Diarrhea Fever Headache
Who is most at risk?
At-risk populations: Infants Elderly Pregnant women Immunocompromised
population
Where does contamination occur?
Food retail40%Other
40%
In the home15% Food processor
5%
(Centers for Disease Control and Prevention)
Causative agents implicated in foodborne illness
Viruses 6%
Bacteria90%
Parasites 1%
Chemical 2%
(Centers for Disease Control and Prevention)
Sources of contamination
Food handler Food contact surfaces
(cutting board, grinder) Animals, insects, rodents Water, air, soil Food!! (raw)
Contributing factors of foodborne illness
Improper hot-holding
10%
Cross cont. 5%
Cleaning 5%Leftovers 3%
Improper cooling
26%
Raw food cont. 7%Improper
reheating 8%
Infected person 13%
Time lapse 14%
Improper cooking
10%
(Centers for Disease Control and Prevention)
Causes of foodborne illness
Temperature abuse
Poor personal hygiene
Cross-Contamination
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
Potentially hazardous foods
“...foods that can support the growth of harmful bacteria...”
Foods high in protein Foods low in acid Foods high in moisture
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
Bacterial growth
At time = 0 minutes:
1 bacterial cell
At time = 15 minutes:
2 bacterial cells
At time = 30 minutes:
4 bacterial cells
GOOD PERSONAL HYGIENE
It is all about you!
MODULE 2
What you cannot see can cause foodborne illness..
Common foodborne diseases spread by poor hygiene
Hepatitis A Norwalk virus Shigella E coli O157:H7 Salmonella typhi Staphylococcus aureus
Handwashing steps
Warm water Soap Lather
Friction for 20 seconds
Rinse Dry with paper towel
A Survey of Handwashing Behavior
Prepared for:American Society for Microbiology
September 2000
Conducted by:Wirthin Worldwide
• 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:
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
Actual handwashing behavior after using public restrooms is lower than reported!
95%
92%
97%
67%
58%
75%
Total
Males
Females
Say they always wash their hands (survey of 1,021 adults)
Observed washing their hands (7,836 adults observed)
Cuts and abrasions
Clean the wound Cover with clean dry bandage Wash hands Cover with disposable glove Change gloves at appropriate
handwashing intervals
Tobacco use
Never while preparing or
serving food Never around equipment or
dishwashing areas ONLY in designated break
areas Wash hands after smoking
Hair restraints
Acceptable: Hats, nets, and hair coverings
Wear restraints consistently
Restrain beardsSecure long hair under
restraints
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
MODULE 3
PREVENTING
CROSS-CONTAMINATION
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.
How does it happen? Improper storage practicesContact with food workersFood and/or ingredient contaminationContact with food contact surfaces of
equipment, utensils, and wiping clothsContamination from iceContamination by consumers
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
Protecting stored food
Store foods on shelves at least six inches above the floor
Prevent insect and rodent infestationPrevent leakage from overhead pipes
Cold storage
Use refrigerator to keep foods at an internal product temperature of <41°F
Top to Bottom storageAvoid overloading the refrigeratorNever line the shelvesUse freezer to store already chilled or
frozen foods at a temperature of <0° F Code of Maryland regulations
Contamination by food handlers
Inadequate handwashing Untrimmed fingernails Soiled clothingEating, drinking, or using tobaccoImproper use of hair restraints
Contamination by food handlers
Food handlers working while ill Discharges from eyes, nose and
mouthCuts, scrapes and bruises
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
Contamination from wiping cloths
Store wiping cloths in sanitizer when not in use
DO NOT store cloths on equipment or preparation surfaces
Wash, rinse and sanitize
Three compartment sinkSeparate handwashing sink
Wash, rinse, sanitize
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
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
MODULE 4
AVOIDING
TEMPERATURE ABUSE
The temperature “danger zone”
41°
135°
Code of Maryland Regulations
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
Proper methods for thawing, cooking,
cooling, and reheating foods
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
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
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
Final cooking temperaturesRare Beef Roasts:
140 ° F for at least 12 minutes
or
130 ° F for at least 121 minutes
Code of MD Regulations, FDA
Microwave cooking
Rotate and stir during cooking Cover food to retain moisture Allow to stand covered for 2 minutes
to evenly distribute the temperature
Cooling foods rapidly Smaller portions: break larger food
products down to smaller sizes Shallow pans: no more than 2 inches
deep for thick foods and no more than 3 inches deep for thinner foods
Cooling foods rapidly
Ice bath: place containers of hot food into a sink or other container filled with ice
Stir food frequently to accelerate cooling Remove lids of containers in coolers or
on ice ONLY during cooling
Cooling rates for chili: ice bath vs. walk-in cooler
0
20
40
60
80
100
120
140
160
180
200
12:00 1:00 1:30 2:00 2:30 3:00 4:00 4:30 5:00 5:30 6:30 7:00 8:00 9:00
ice bathwalk-in
Proper methods for reheating foods
Potentially hazardous foods must be re-heated to 165o F in 2 hours or less
Conventional stoves, ovens, steamers, and microwave ovens are approved for re-heating use
Crockpots and steam tables are NOT approved because they do not rapidly heat foods.
Temperature measurement Thermometers: digital or dial type
with metal stem Thermocouple: separate probe
handle
Liquid-filled thermometers (alcohol
or mercury) are NOT to be used
Thermometer accuracy and calibration
All thermometers that are used to check food temperatures must be calibrated regularly to ensure accuracy
Only thermometers that are accurate and can be calibrated should be used
Proper use of thermometers
The sensing portion of the thermometer must be clean and sanitized
The sensing portion of the thermometer must be positioned in the center-most region of the food product or container
Make certain the thermometer temperature has stabilized before taking a reading
Preventing cross - contamination
Clean the probe of the thermometer with a single-service towel or alcohol swab, or rinse in a sanitizing solution when transferring to different foods
Thermometers can also be sanitized by submerging in hot water (> 180o F)
Clean and sanitize the probe when moving from raw to cooked or ready-to-eat foods
Don’t wipe probes on a soiled cloth or apron!
Food Safety Team- Dianne Miiller, Cassandra Corridon, Sharon Gandy, Madeleine Greene, Mark Kantor
Adapted from “Food Safety Day, Richard Linton, Purdue University
-!
Audits International Food Safety Survey
Acceptable26%
Unacceptable74%
Most Frequently Observed Critical Violations
Improper chemical storage
20%
Improper food preparation techiques
21%Neglected
handwashing29%
Improper leftover cooling
29%
Cooking temps too low
19%Cross
Contamination31%
Cross Contamination
Improper leftover cooling
Neglected handwashing
Improper food preparationtechiques
Improper chemical storage
Cooking temps too low
Cold storage
Use refrigerator to keep foods at an internal product temperature of <40°F
Top to Bottom storageAvoid overloading the refrigeratorNever line the shelvesUse freezer to store already chilled or
frozen foods at a temperature of <0° F USDA
Cold storage
Use refrigerator to keep foods at an internal product temperature of <41°F
Top to Bottom storageAvoid overloading the refrigeratorNever line the shelvesUse freezer to store already chilled or
frozen foods at a temperature of <0° F FDA
The “temperature danger zone”
USDA
The temperature “danger zone”
41°
135°
FDA
Thawing In the refrigerator: less than 40o F In the sink with room temperature
water In the microwave oven: cook foods
immediately after thawing
NEVER thaw at room temperature!USDA
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!
FDA
Final cooking temperatures
Poultry and stuffed meats: 180o F Ground beef and pork: 160o F Pork, ham, sausage and bacon: 160o F All other potentially hazardous foods: 160o F
USDA
Final cooking temperaturesBeef Roasts:
Medium rare- 145°
Medium- 160°
Well done- 170°
USDA
HACCPA Hazard Analysis Critical Control Point
food safety system
Identify the foods and procedures that are most likely to cause foodborne illness
Build in procedures that reduce the risks of foodborne outbreaks
Monitor all procedures to ensure food safety
FIGHT BAC!Clean
Wash hands and surfaces often.
SeparateDon’t cross-contaminate.
CookCook to proper temperatures.
ChillRefrigerate promptly.