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Teens Serving Teens Serving Foods Safely 2Foods Safely 2

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What are the 4 most common types of What are the 4 most common types of food borne illness??food borne illness??

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CampylbacterCampylbacter SalmonellaSalmonella ShigellaShigella E.coliE.coli

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BotulismBotulism

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E. ColiE. Coli

66

SalmonellaSalmonella

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Define food borne illness?Define food borne illness?

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What does FAT TOM stand for?What does FAT TOM stand for?

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F oodF ood A cidityA cidity T imeT ime

T emperatureT emperature O xygenO xygen M oistureM oisture

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4 steps in Fight BAC 4 steps in Fight BAC campaigncampaign

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CleanClean

SeparateSeparate

CookCook

ChillChill

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Where do we find bacteria?Where do we find bacteria?

Hands, clothes, skin, beds, kitchen Hands, clothes, skin, beds, kitchen counter tops, eating utensilscounter tops, eating utensils

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Clean means to be free of soil and food Clean means to be free of soil and food mattermatter

The first step to food safety and The first step to food safety and sanitation is clean hands and clean sanitation is clean hands and clean surfacessurfaces

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5 Basic Cleaning Steps5 Basic Cleaning Steps 1. Scraping and presoaking1. Scraping and presoaking 2. Washing2. Washing 3. Rinsing3. Rinsing 4. Sanitizing4. Sanitizing 5. Air-drying5. Air-drying

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ScrapingScraping Removes leftover foodRemoves leftover food

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WashingWashing Removes soil and dirtRemoves soil and dirt

Warm water and dish soap are neededWarm water and dish soap are needed Change dishcloths oftenChange dishcloths often

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RinsingRinsing Removes soap residueRemoves soap residue

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SanitizingSanitizing Important stepImportant step Reduces number of microorganismsReduces number of microorganisms

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Air-dryingAir-drying Allows surfaces to dry without using a Allows surfaces to dry without using a

toweltowel

Towels can be a source of contaminationTowels can be a source of contamination

2020

SanitizingSanitizing HeatHeat Must reach 171 Must reach 171

degrees degrees Dishwasher for Ex.Dishwasher for Ex.

ChemicalChemical Chlorine, iodine, Chlorine, iodine,

quaternary quaternary ammoniumammonium

1T per gallon of 1T per gallon of waterwater

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Too much chemical sanitization causes Too much chemical sanitization causes off-flavors, odors and can corrode off-flavors, odors and can corrode equipment, waste money and violate equipment, waste money and violate health department ruleshealth department rules

Too little can lead to bacterial growthToo little can lead to bacterial growth

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Personal HygienePersonal Hygiene

Critical roleCritical role Can lead to contamination of food and Can lead to contamination of food and

other areasother areas

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Proper Personal HygieneProper Personal Hygiene Washing hands frequentlyWashing hands frequently Wearing gloves when handling read-to-Wearing gloves when handling read-to-

eat foodeat food Having clean fingernailsHaving clean fingernails Bandaging cuts and abrasionsBandaging cuts and abrasions Washing hairWashing hair Wearing proper hair restraintsWearing proper hair restraints Abiding by proper jewelry restrictionsAbiding by proper jewelry restrictions

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Hand WashingHand Washing Use warm water and soap to make soap Use warm water and soap to make soap

latherlather Rub soap lather on back of hands and in Rub soap lather on back of hands and in

between fingersbetween fingers Clean fingernails by rubbing in circular Clean fingernails by rubbing in circular

motion against palms of handsmotion against palms of hands Wash for 20 seconds: friction helps Wash for 20 seconds: friction helps

remove bacteriaremove bacteria Rinse hands with warm water and dry with Rinse hands with warm water and dry with

clean paper towelsclean paper towels

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Hands Need to be Hands Need to be WashedWashed

Before preparing foodBefore preparing food Before eating foodBefore eating food After hands touch hair, After hands touch hair,

nose, facenose, face After being around or After being around or

taking care of the sicktaking care of the sick After going to the After going to the

bathroombathroom

After handling raw meat, After handling raw meat, fish, or eggsfish, or eggs

After handling soiled After handling soiled dishesdishes

After touching unclean After touching unclean surfaces (money)surfaces (money)

After changing a diaperAfter changing a diaper

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Glo GermGlo Germ 1. Rub a dime sized amount of glo germ 1. Rub a dime sized amount of glo germ

onto hands until completely coated.onto hands until completely coated. 2. Wash hands as normally would.2. Wash hands as normally would. 3. Check hands under black light.3. Check hands under black light. 4. Wash hands for 20 seconds with hot, 4. Wash hands for 20 seconds with hot,

soapy water.soapy water. 5. Return to black light.5. Return to black light.

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Simple PreventionSimple Prevention Hand washing – easiest and most Hand washing – easiest and most

inexpensive preventive medicine strategy inexpensive preventive medicine strategy and costs less than one pennyand costs less than one penny

Hand transmission is a critical factor in Hand transmission is a critical factor in spread of bacteria and viruses causing spread of bacteria and viruses causing disease as colds, flu, foodborne illnessdisease as colds, flu, foodborne illness

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Norwalk virusNorwalk virus Outbreak on Disney Cruise LinesOutbreak on Disney Cruise Lines

Gastrointestinal illnessGastrointestinal illness Hundreds of people were sickHundreds of people were sick

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Infectious Diseases of Infectious Diseases of Children Children

Reports 33% of daycare facilities “Had Reports 33% of daycare facilities “Had poor hand washing techniques and no poor hand washing techniques and no policy for hand washing before eating or policy for hand washing before eating or after playing outsideafter playing outside

Researches recovered fecal coliforms Researches recovered fecal coliforms from hands of 1 of 5 staff membersfrom hands of 1 of 5 staff members

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Wirthlin Worldwide StudyWirthlin Worldwide Study 95% of respondents say they always wash 95% of respondents say they always wash

their hands after going to the bathroomtheir hands after going to the bathroom After observation in public restrooms the rate After observation in public restrooms the rate

was much lowerwas much lower New York CityNew York City Males washed 43%Males washed 43% Females 54%Females 54% Other citiesOther cities Males 75%Males 75% Women 58%Women 58%