Basic Food Safety 2016 Food Safety The Centers for Disease Control - PowerPoint PPT Presentation

Basic Food Safety 2016

Food Safety The Centers for Disease Control and Prevention estimates that each year: • roughly 1 in 6 Americans, or 48 million people, get sick • 128,000 are hospitalized • and 3,000 die of foodborne diseases CDC Findings 2011 Estimates of Foodborne Illness

Outbreaks • Chipotle – 2015 – E. coli – 45 confirmed illnesses, 16 hospitalizations – Stocks down over 20% • Blimpie – 2005 – Norovirus – 3 clusters – At least 100 ill CDC.gov

Outbreaks • ConAgra – 2006 – Salmonella – 628 persons infected from 47 different states – 9 deaths – Company president sentenced to 28 years in prison CDC.gov

Course Objectives • Show how basic food safety practices can help prevent the threat of foodborne illness by focusing on the five major risk factors.

The Food and Drug Administration’s (FDA) Foodborne Illness Risk Factors 1. Unsafe Sources 2. Poor Personal Hygiene 3. Inadequate Cooking 4. Improper Holding Temperatures 5. Contaminated Equipment

Risk Factor # 1 Unsafe Sources

Source • Purchase only from approved, licensed sources • NO home prepared foods • Keep documentation from suppliers

Receiving • Check that cold foods are cold • Check that hot foods are hot • Check expiration dates • Check for evidence of pests or damage

Risk Factor #2 Poor Personal Hygiene

The “Big Five” Illnesses – Salmonella typhi (Typhoid Fever) – Shigella species – Shiga toxin-producing Escherichia coli ( E. coli ) – Hepatitis A – Norovirus Inform your manager if you are diagnosed with any of the above illnesses.

Symptoms • Vomiting • Diarrhea • Yellowing of the eyes or skin (jaundice) • Sore throat with fever • Infected cut/wound/burn Inform your manager if you are experiencing any of the above noted symptoms.

Restriction vs. Exclusion Restriction • Can work in the facility but not with food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles. Exclusion • Cannot work in the facility at all.

Returning to Work • Diagnosed with one of the Big 5 illnesses – Seek approval from the health department Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Returning to work • Diarrhea and/or vomiting – 24 hours symptom free – Or medical documentation that states the symptom is from a noninfectious condition Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Returning to work • Yellowing of the eyes or skin (jaundice) – Medical documentation that the employee is free of hepatitis A virus or other fecal-orally transmitted infection – Seek approval from the health department Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Returning to work • Sore throat with fever – Medical documentation stating received antibiotic therapy for >24 hours – One negative throat culture – Or free from Streptococcus pyogenes (Strep Throat) Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Returning to work • Infected cut or wound – Once properly covered with bandage – Use a bandage and glove if cut is on the hand or wrist Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Hygiene • Proper hair restraint – Hairnet, hat or visor with hairnet • Designated areas for eating, drinking and smoking • Clean uniform • Limited jewelry

Handwashing • Use soap and running water • Rub your hands vigorously for 20 seconds • Wash all surfaces, including: – Backs of hands – Wrists – Between fingers – Under fingernails • Rinse well • Dry hands with a paper towel • Turn off the water using a paper towel instead of bare hands

When to Wash • Before handling food or clean equipment • After touching any source of potential contamination – Hair/Skin – Soiled dishes – Money – Raw meat – Any unclean surface or item

Fact • Staphylococcus aureus is a common bacterium found on the skin and in the noses of up to 25% of healthy people and animals. • Staphylococcus aureus has the ability to make several different toxins responsible for food poisoning. http://www.cdc.gov/ncidod/dbmd/diseaseinfo/staphylococcus_food_g.htm

Glove Use • Wash hands before putting on • Designed for single use • Replace when torn or contaminated • Not a replacement for handwashing

Ready-to-Eat • Ready-to-eat: food that will not undergo any further preparation, washing or cooking • Only handle with gloves or other suitable utensils (tongs, deli tissue)

Risk Factor #3 Inadequate Cooking

Minimum Cooking Temperatures • 165°F – Poultry – Stuffed meats – Any meat or eggs cooked in a microwave

Minimum Cooking Temperatures • 155°F – Ground meat – Minced fish – Mechanically tenderized or injected meat – Pooled shell eggs – Eggs for hot holding

Minimum Cooking Temperatures • 145°F – Whole beef/pork – Fish/Shellfish – Raw shell eggs (cooked to order)

Minimum Cooking Temperatures • 135°F – Cooked fruits – Cooked vegetables – Legumes or grains for hot holding

Thermometers • Use the appropriate sized thermometer for the job • Take reading in the thickest part of the food • Wait for temperature to steady before reading • Place unit thermometers in cold and hot holding equipment

Calibration • Step 1: Pack cup with ice. Add just enough water to cover the ice.

Calibration • Step 2: Place thermometer stem at least 3 inches in the ice water. Wait 2 minutes. Thermometer should read 32°F.

Calibration • Step 3: If the thermometer does not read 32°F adjust it as follows: – Grip the nut under the thermometer head with an open end wrench or pair of pliers. – Turn face of thermometer until pointer lines up with the correct temperature (32°F).

Risk Factor #4 Improper Holding Temperatures

Potentially Hazardous Foods • Foods that contain the right features for harmful bacterial and viral growth: – Nutrients – pH – Level of acidity – a w – Available water level – Oxygen – Anaerobic versus Aerobic

Potentially Hazardous Foods • Cut leafy greens • Cut tomatoes • Cut melon

Potentially Hazardous Foods • Poultry, fish, meat & eggs

Potentially Hazardous Foods • Heat-treated, plant-based food items (vegetables, fruit, legumes, grains, pasta), fresh garlic in oil, seed sprouts & dairy

Temperature Danger Zone • 41°F - 135°F • Bacteria grow rapidly between 70°F and 125°F

Temperature Danger Zone • Keep foods out of the temperature danger zone as much as possible Thaw Cook Hold Cool Reheat

Thawing Foods • Submerged under running water of less than 70°F • Under refrigeration • As part of the cooking process • In the microwave if the item will be fully cooked immediately

Cooling Hot Food • 135°F - 70°F within the first 2 hours or less • 70°F - 41°F within an additional 4 hours or less • Total time = 6 hours or less

Cooling Room Temperature Food • 70°F - 41°F within 4 hours or less • Use rapid cooling equipment

Cooling Methods • Ice wand/ice bath • Smaller portions/shallow pans • Use ice or cold water as an ingredient • Walk-in cooler or freezer • Leave uncovered

Reheating Food • 165°F in 2 hours or less • 135°F in 2 hours or less for commercially prepared items • The key is to use equipment that can reheat rapidly

Date Marking • If product is Ready-to-Eat, potentially hazardous and prepared or opened over 24 hours prior, it needs to be date marked • The pathogen Listeria monocytogenes can grow at refrigerated temperatures

Date Marking Exemptions • Exemptions: – Hard cheeses – Cultured dairy products – Commercially prepared deli salads

Date Marking • If combining ingredients, use earliest date • Date cannot go past manufacturer’s use-by date Open/Prep Date + 6 Days = Discard Date

Risk Factor #5 Contaminated Equipment

Cross Contamination • Harmful bacteria and viruses from one food item or surface are transferred to another – Food to Food – Equipment to Food – Hands to Food – Hands to Equipment

Preventing Cross Contamination • Storage • Timing • Cleaning and sanitizing • Hand washing • Glove use

Proper Food Storage: Safe Refrigeration/Freezer Storage Ready –to-Eat ______ TOP Fully Cooked Foods Unwashed Produce ______ Raw Seafood/Fish 145° F Shell Eggs (cooked to order) Raw Whole Muscle Intact Beef 145° F Raw Whole Pork 145° F Raw Wild Game Raw Ground Meat or Fish 155° F Mechanically Tenderized Meat Pooled Eggs/Egg Batter Raw Whole/Ground Poultry 165° F BOTTOM

Cleaning versus Sanitizing • Cleaning uses detergent to remove debris • Sanitizing uses heat or chemical to reduce the number of harmful bacteria and viruses to safe levels

Wash, Rinse and Sanitize • Food contact surfaces in constant use must be washed, rinsed and sanitized every 4 hours • Other items should be washed, rinsed and sanitized – After contamination – Before working with different food items – Between uses