Food Safety Works Safe Food Handler Training for Retail Food - PDF document

Food Safety Works Safe Food Handler Training for Retail Food Establishments  Funded in part through the United States Department of Agriculture National Institute of Food and Agriculture Project no. 99-1560-0784 What’s Wrong With This Picture?  Colorado has more than 10,000 eating and drinking establishments.  Half of all adults are restaurant patrons on a typical day.  It protects YOU, your CUSTOMERS,  Approximately 48% of the nation’s food dollar is and your CO-WORKERS. spent on meals away from home.  It’s required by law.  Four out of every ten retail workers are  It’s good business. employed in the food service. Demonstration of Knowledge is required in the Colorado Retail Food Establishment Rules and Regulations 1

= Disease caused by consuming contaminated foods or beverages.  Infants/young children  Elderly Sources include:  Those with weakened immune systems  Bacteria  Persons with high-risk diseases  Viruses  Pharmacological Therapy  Parasites  Chemotherapy Image from ars.usda.gov Foods can also be contaminated with:  Solid organ or bone marrow transplants  Chemicals and poisons  Long-term steroid use Disease-causing microorganisms = “Pathogens”  Pregnant women- severe consequences to fetus. Often very serious-depending on the pathogen and the person infected. Gastrointestinal upset Exa mples include:  Vomiting  arthritis  Diarrhea  blood infections  Pain and cramps  kidney failure  seizures; paralysis Sometimes: Image from foodsafety.gov  spontaneous abortion  Fever, chills  hearing/visual impairments  Headache, muscle pain Image from scdhec.gov  mental retardation  Spread worldwide-transport of food  48 million people become ill  Eating more raw and minimally (1 out of every 6) processed foods  128,000 are hospitalized  Associated with new foods  3,000 people die from foodborne disease  Increased population with decreased Scallan et al. (2010) immunity The economic cost to society is HIGH! U.S.  New forms of pathogens estimates/year = $152 Billion !! Average cost  Food preparation skills decreasing per illness = $1,850. Scharff (2010) 2

Escherichia coli (E. coli O157:H7)  Over 200 pathogens known to cause FBI  Produces shiga-toxin - which can be deadly.  Takes very few bacteria to cause severe illness.  Common Sources:  Bloody diarrhea, can lead to kidney failure -  Wild and domestic animals (e.g. cattle, especially in young children . poultry) - often spread in their feces Prevention:  Soil (naturally or contaminated)  Exclude foodhandlers with diarrhea;  Water (contaminated)  wash all produce; avoid cross contamination;  Humans (contaminated)  cook ground beef to 155 0 F for a minimum of 15 seconds. Image from scdhec.gov Salmonella species (salmonellosis)  Somewhat heat resistant. Clostridium perfringens  Small amount can cause illness.  Spore former-to protect itself  Typically associated with poultry and eggs, but  Grows rapidly in the temperature danger zone. outbreaks have occurred with melons, leafy greens, RTE foods Prevention: Prevention:  Practice good personal hygiene. Practice good personal hygiene  Prevent cross contamination Proper holding, cooling and reheating of food.  Cook food to correct temperatures Image from fda.gov Staphylococcus aureus Norovirus  Produces heat stable toxin  Commonly associated with ready-to-eat food;  Foods that are cooked and served cold, requiring food worker contact. handling during preparation like chicken salad are  Contaminated water and raw shellfish. especially susceptible.  Very contagious -- within few hours. Prevention:  Personal hygiene Prevention:  Cover cuts on arms and hands  Practice good personal hygiene  Restrict food handlers with infected cuts  Restrict food handlers with diarrhea  Temperature-control foods that require a lot of  Purchase shellfish from approved sources. handling during preparation. 3

Some others:  Bacillus cereus  Loves starchy foods  Campylobacter species  Main cause of diarrhea in the United States  Poor Personal Hygiene  Cross Contamination  Hepatitis A  Generally from infected food service workers  Time/Temperature Factors  Improper Cleaning and Sanitizing  Listeria monocytogenes  Able to grow in refrigerated foods! ___________________ Cleanliness Starts at Home Harmful germs are found:  on hair  under fingernails THE EMPLOYEE:  on skin  on dirty clothes Every day : WORKING CLEAN  T ake a bath or shower.  Wear clean clothes. ___________________  Leave jewelry at home.  Trim and clean fingernails.  Avoid wearing nail polish or false nails. Clean appearance is important! Germs from ill workers can easily get into food and make people sick. Always report the following symptoms to the person in charge:  Diarrhea  Vomiting  Gastrointestinal illness  Communicable disease Dirty hands spread germs……. WASH THEM! Do not handle food when ill. 4

 Use soap and warm water.  Rub hands together to make a lather.  Vigorous friction on areas of lathered hands and arms for at least 20 seconds .  Use a nail brush to clean under and around finger nails.  Rinse well under warm water.  Dry hands with a paper towel or warm air dryer. Your apron is NOT a towel.  Before starting work  Before putting on gloves  After touching raw poultry, meat, fish  After using the restroom  Before handling ready-to-eat food  After break time  Between handling money and food  After coughing, sneezing, smoking,  After touching dirty dishes, equipment, eating or drinking  and utensils  After blowing or touching your nose  After touching trash, floors, soiled linens  After using cleaners or chemicals  After touching face, hair, mouth, or sores  OK to use in addition to Required to have: washing hands  Never as a replacement for  Hot and cold running water hand washing.  Soap  Disposable paper towels OR How:  Automatic hand dryer  Squirt dime-size dollop into  Trash can hands and rub thoroughly for 15 seconds (or until dry) 5

Cover:  cuts  burns  open sores …Occurs when germs with a bandage and protective “finger cot”, (pathogens) are transferred from or food handler glove. one food or surface to another, such as hands, utensils or other Correctly wearing disposable gloves foods. helps prevent harmful germs from getting into food! = foods that will be eaten without Separate raw from cooked and ready- cooking. to-eat foods. Examples (RTE foods):  Store raw meat and poultry items in the refrigerator on a tray, below foods that are ready-to-eat.  fresh fruits and vegetables served raw  bread, toast, rolls, baked goods  Use separate work areas for handling raw meat,  garnishes for plates, drinks fish or poultry items, away from foods that will be  salad and salad ingredients eaten uncooked.  cold meats and sandwiches  desserts Avoid Bare Hand Contact with Using Gloves Properly Ready-to-Eat (RTE)Foods Always wash hands before putting on When serving a RTE food item, gloves and when changing to a fresh pair. always use:  deli tissue Change Gloves:  spatula  When they become dirty or torn  tongs  Before starting a different task  other utensils (fork,spoon)  After handling raw meat and  disposable gloves before handling cooked or ready- to-eat foods 6

When Serving When carrying a Store utensils with plate, bowl or food handles up - no tray avoid hand contact with the contact with food surface that touches surface. food. When filling a glass with Never carry a glass or ice: Use ice scoop that coffee cup by the rim. is stored in the ice with the handle up or on a clean surface. Remember to: Wash your hands often  Properly clean and sanitize cutting boards and  work surfaces  Change your apron when it is soiled.  Change gloves between tasks, especially after handling raw meat, and before handling cooked or ready-to-eat food 7

Bacteria Grow Fast! At room temperature, just ONE Bacteria bacterium in foods could grow to… grow s > 2,000,000 FAST !!! in 7 hours! Potentially Hazardous Foods The Temperature “Danger Zone” “Time and Temperature Controlled (TCS) for Safety” Harmful germs grow fast at Meat temperatures Poultry Fish/Shellfish between 41º F. and 135º F. 135° Minimize time food is in the Shell Eggs Dairy F Cooked Beans /Tofu danger zone while: Storing; Preparing; Displaying; 41°F Holding; Serving. Sliced Melons Garlic/Oil Mixtures SlicedTomatoes Any food kept at unsafe temperatures for more than four hours should be discarded! Baked or Cooked Rice Cut Leafy Boiled Raw Sprouts or Pasta Greens Potatoes Is It “Done” Yet? 4 Approved Methods:  Gradually, in the refrigerator. Using a food thermometer is the (At 41° F or lower) only sure way of knowing if your food has  Gradually, under cold water. reached a high enough temperature to (70° F or lower) destroy foodborne bacteria.  Microwave Oven (If will be cooked or refrigerated immediately) Check food temperatures frequently!  Cooking (Rapidly-as part of the cooking process) No part of the food should rise above 41˚F during the thawing process. 8