food safety practices to prevent e coli
DESCRIPTION
Food safety practices to prevent E coli. Valorie Grant Walden University Environmental Health 8165 Dr. R. Thron Summer, 2012. Food safety practices to prevent E coli. Agenda 1. Welcome and Introductions 2. Food Handling Presentation 3. Discussion 4. Hand Washing Demonstration. - PowerPoint PPT PresentationTRANSCRIPT
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Valorie Grant Walden University
Environmental Health 8165Dr. R. Thron
Summer, 2012
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Agenda
1. Welcome and Introductions 2. Food Handling Presentation 3. Discussion 4. Hand Washing Demonstration
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Objectives
Understand the bacteria E coli Identify who is vulnerable for contracting E coli Recognize the Signs and symptoms of E coli
infection Understand how E coli is contracted Understand Proper food handling techniques Demonstrate proper hand washing technique
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What is E Coli ?
1. Abbreviation for Escherichia coli (CDC, 2012)
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1. A common bacteria found in the human GI system and most animals (WHO, 2012)
2. It is found in the environment , grass, farms (CDC, 2012)
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Vulnerable populations susceptible for E coli infection
Young Children Newborns Pregnant women Elderly Decrease immune function (CDC, 2012)
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Signs and SymptomsUsually 2-8 days after exposure to E
ColiGastric upset ( abdominal cramping)Nausea vomitingdiarrhea
(CDC, 2010)
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Infection with E coli can occur from several avenues.
Contaminated water Vegetables Hands of food handlers
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Proper food handling techniquesWhen preparing food always wash
hands prior to coming to the food area.
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Wear food prep gloves and change frequently.
Cook all ground beef well done for the children and keep the meat at 160 degrees F.
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Avoid giving the children unpasteurized products such as fresh apple cider and raw milk. (Food Safety, 2011)
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Proper food handling techniquesDo not have contact with food or
students if had diarrhea , fever or other signs of illness with in a weeks time.
Keep all food prep utensils cleanKeep alcohol based products near the
area for frequent sanitation by handlers and students.
( CDC, 2012) (Food Safety, 2011)
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Proper hand Hygiene technique Wet hands with running water Apply soap Rub hands together to develop a lather in hands Scrub the back of hands, between fingers, and
under nails. Continue for 20 secs, sing happy birthday song
which is 20 secs. Rinse well no residue Use a paper towel to dry ( CDC, 2012)
Food handling practices to prevent E coli at OGB
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Proper hand Hygiene technique Hand sanitizers are good in-between
washing or if no soap and water is available.
Are not effective if hands are visibly soiled. Place product in hand Rub together on hand and fingers until dry
( CDC, 2012)
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Proper hand Hygiene technique Always wash hands Before coming to food prep area After going to the toilet After changing a diaper After blowing your nose, coughing or sneezing After emptying or touching the garbage After touching your pet or any animal
( CDC, 2012), ( Food Safety, 2011)
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Watch video from the CDC on hand washing:
http://www.cdc.gov/CDCTV/HandsTogether
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Participants Demonstration
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http://www.cdc.gov/CDCTV/HandsTogether http
://www.cleaninginstitute.org/assets/1/Page/Hooray%20for%20Handwashing%20coloring%20sheets.pd
http://www.henrythehand.com http://www.cdc.gov/handwashing http://www.who.int/gpsc/clean_hands_protection http://www.itsasnap.org/index.asp
Web sites for Hand washing
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Thank You Valorie Grant, MSN, MEd, RN
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References:
Berger, C. N., Sodha, S. V., Shaw, R. K., Griffin, P. M., Pink, D., Hand, P., et al. (2010). Fresh fruit and vegetables as a vehicles for the transmission of human pathogens. Environmental Microbiology , 12 (9), 2385-2397.
CDC. (2012, June). E coli Infection. Retrieved 2012, from Centers for Disease Control and Prevention: www.cdc.gov
Food Safety. (2011). E.coli. Retrieved 2012, from FoodSafety.gov: www.foodsafety.gov
Gould, D. (2011). Escherichia coli recognition and prevention. Primary Health Care , 21 (8), 32-39.
WHO. (2012). Escherichia coli infections. Retrieved 2012, from World Health Organization: www.who.int/topics/escherichia_coli_infections
Food safety practices to prevent E coli