SERVSAFE

Or…Are there Critters in YOUR food??

Kathy Belinski, RD, LD

Richmond County School Nutrition Program

Top Priority Of School Nutrition Program…

To Serve food to our Students that is Safe to Eat.

What is a Foodborne Illness and an Outbreak?

A foodborne illness is a disease transmitted to people through food.

An illness is considered an outbreak when: Two or more people have the same symptoms after eating the same food

An investigation is conducted by state and local regulatory authorities

The outbreak is confirmed by laboratory analysis

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Populations At High Risk For Foodborne Illnesses

These people have a higher risk of getting a foodborne illness:

Elderly people

Preschool-age children

People with compromised immune systems

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Can This Happen To You?

Foodborne Illness Outbreaks in GA from 2000-2014

Nationwide Statistics for 2013

What Do Food Service Staff Need To Know To Prevent Foodborne Illness?

Safe Food Purchasing Good Personal Hygiene Cross Contamination

Proper Receiving Signs of Refreezing Recalls

Handwashing Clean vs Sanitize Food Allergens

Storage temperatures Time-Temperature Abuse First In – First Out

Type of Thermometers Calibrating Thermometers Cooling Temps/Times

Temperature Charting Cooking Temperatures Holding Temperatures

MORE of What Food Service Staff Need To Know About To Prevent Foodborne Illness…

Labeling Date Marking Storage Order

Vending Requirements Proper Thawing TCS Foods

Proper Reheating Holding W/O Temp Control Proper Serving

Self-Serve Regulations Off-Site Service Corrective Actions

HACCP Systems Hazard Analysis Critical Control Points

Critical Limits Monitoring Systems Record Keeping

Cross-connections Backflow Prevention Air gaps

Evan MORE of What Food Service Staff Need To Know About To Prevent Foodborne Illness…

Garbage Removal Pest Management Heat Sanitizing

Chemical Sanitizing Sanitizer Concentration Quats vs Chlorine

Sanitizer Contact Times Dishwashing Temps Rinsing Temperatures

Clean Equipment Storage Potable Water Air Drying

Proper Signage Master Cleaning Schedule MSDS

Equipment Maintenance Pathogens Bare Hand Contact

Sources of Foodborne Illnesses Unsafe food is the result of contamination:BiologicalChemicalPhysicalDeliberate Action

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How Food Becomes Contaminated…

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Time-temperature abuse Cross-contamination

Poor personal hygiene Poor cleaning and sanitizing

How long has some of that food been in your refrigerator?

Time-temperature control: Food held in the range of 41˚F and 135˚F

(5˚C and 57˚C) has been time-temperature abused

Food has been time-temperature abused whenever it is handled in the following ways

Cooked to the wrong internal temperature

Held at the wrong temperature

Cooked or reheated incorrectly

Held for too long.4-6

Preventing Time-temperature Abuse

Do You Use the Same Knife to Cut Meat and then a Piece of Fruit? That’s a No-No!!

Separate equipment: Use separate equipment for each type of food

Clean and sanitize:

Clean and sanitize all work surfaces, equipment, and utensils after each

task

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Preventing Cross-contamination

Have You Ever Sneezed Or Coughed While Handling Food?

A. Scratching the scalp

B. Running fingers through hair

C. Wiping or touching the nose

D. Rubbing an ear

E. Touching a pimple or infected wound

F. Wearing a dirty uniform

G.Coughing or sneezing into the hand

H. Chewing gum or spitting in the operation

How Food Handlers Can Contaminate Food

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A PRIORITY for all Food Handlers…

WASH

hands

frequently!!

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What’s been Multiplying on this table top? Care to eat here?

All Food Prep Surfaces and Eating Surfaces Need to be Properly Cleaned And Sanitized.

How Are Foodborne Illnesses Prevented? Training Observing Training Correcting Training

TRAINING to Prevent Foodborne Illnesses

School Nutrition staff should ALL be trained in matters of food safety. As NEW employees Each year as part of Professional Learning. Observed throughout the year by supervisors. Re-trained as necessary when problems observed.

Documentation to Prevent Foodborne Illnesses

Kitchens need documentation of safe food practices. Record receiving temperatures of refrigerated food. Record temperatures of refrigeration equipment. Record cooking temperatures/corrective actions. Record serving temperatures. Record cooling temperatures.

Why Should I Be Concerned?

A Foodborne Illness Outbreak could result in:Severe illness and possible death(s)

Negative Media Exposure

Loss of Reputation

Loss of Public Trust

Lawsuits and Legal Fees

Do You Remember Any of These?

1993 Jack In the Box E.coli in hamburgers 3 deaths, 400 infected

2009 Peanut Corp of America 3913 products recalled from 361 corporations

2015 Blue Bell Ice Cream Recall Listeriosis, 3 deaths

…And In This Week’s Headlines…

Chipolte Mexican Grill Restaurant

E. Coli Outbreak

43 Restaurants Closed

37 People Sick

STOCK DOWN

Time For A Pop Quiz

So what do you now know about Food

Safety?

POP QUIZ

1. When should a food handler wash their hands?

A. After using the restroom. B. When starting a new food preparation. C. After taking out the garbage D. All of the above and MORE often.

POP QUIZ

1. When should a food handler wash their hands?

A. After using the restroom. B. When starting a new food preparation. C. After taking out the garbage D. All of the above and MORE often.

POP QUIZ

2. Who is at High Risk to get a foodborne illness?

A. An elderly grandmother who volunteers to read to school children.

B. Pre-K student

C. A high school student who is undergoing medical treatments for cancer.

D. All of the above.

POP QUIZ

2. Who is at High Risk to get a foodborne illness?

A. Pre-K student

B. An elderly grandmother who volunteers to read to school children.

C. A high school student who is undergoing medical treatments for cancer.

D. All of the above.

POP QUIZ3. To what temperature should you cook a stuffed beef roast?

A. 165°F

B. 155°F

C 145°F

D . 135°F

POP QUIZ3. To what temperature should you cook a stuffed beef roast?

A. 165°F

B. 155°F

C 145°F

D . 135°F

POP QUIZ4. What would be a likely food to give you a foodborne illness?

A. A roasted chicken cooked to 165°F

B. Whole apples left on the kitchen counter for 5 days.

C Leftover meatloaf held in the refrigerator for 8 days.

D A cold sandwich from a vending machine.

POP QUIZ4. What would be likely food to give you a foodborne illness?

A. A roasted chicken cooked to 165°F

B. Whole apples left on the kitchen counter for 5 days.

C Leftover meatloaf held in the refrigerator for 8 days.

D A cold sandwich from a vending machine.

POP QUIZ5. What is NOT a safe way to defrost frozen pork chops?

A Put them in the refrigerator for 1-2 days.

B Put them in the kitchen sink for 1-2 hours.

C Put them in the microwave for 10 minutes on the defrost cycle and then into a pan or grill to cook.

D Put them in a pan in the sink and run cool water (70° or less) over them.

POP QUIZ5. What is NOT a safe way to defrost frozen pork chops?

A Put them in the refrigerator for 1-2 days.

B Put them in the kitchen sink for 1-2 hours.

C Put them in the microwave for 10 minutes on the defrost cycle and then into a pan or grill to cook.

D Put in a pan in the sink and run cool water (70° or less) over them.

IN CLOSING….

Enjoy Your Turkey, But Remember…

Be Safe, Not Sorry.

Questions?? Comments??