Food Safety Works Script ‐ revised FBI Jan 2011 SLIDE 1: CSU Extension brings research based information from the university to the community. We call upon the latest research to help Coloradoans learn more about a variety of topics, one of which is food safety. SLIDE 2: (credits) SLIDE 3: How would it make you feel to dine in a restaurant where the food was prepared by these food workers? Let’s see how many food safety mistakes you can point out in this picture. Each worker has at least one serious mistake and the woman gets the prize for the most problems! SLIDE 4: Food safety begins on the farm where the food is grown and harvested, continues while food is transported and processed, and finally depends on how we treat food when it is in our workplace. Food safety involves the health and cleanliness of all those who handle the food, safe temperatures, proper cleaning and sanitizing. The overall goal of food safety is to minimize the chance that food will become contaminated with harmful micro-organisms that can cause Food Borne Illness. SLIDE 5: Food Borne Illness can cost an establishment thousands of dollars, possible closure, loss of customers, loss of sales and loss of reputation. Not to mention the medical expenses for those who became ill. Let’s face it -- who wants to eat at a restaurant where people got sick? So – yes -- it is important to make sure the food we handle and serve to others is safe. SLIDE 6: Some terms I will be using frequently today are: Foodborne Illness, which is an illness carried or transmitted by food to people. A Foodborne Illness Outbreak is when two or more people experience the same illness after eating the same food. “Pathogens” is the term used for the types of micro-organisms that cause foodborne illness. The only way to see them is through a microscope. Not every kind of bacteria, virus or parasite is a pathogen. Sometimes it is not the pathogen itself that makes us sick. The presence of foodborne pathogens is something like Russian roulette. It may or may not be there. This is good because, if they were everywhere, we would all be dead. Has pizza ever been left out overnight at your house and someone ‘zaps’ a piece for breakfast?? We aren’t dead yet, are we ? However when cooking for the public we have to ACT as if every foodborne pathogen IS everywhere ALL the time because they COULD be there. WHEN YOU COOK FOR THE PUBLIC YOU ARE HELD TO A HIGHER STANDARD. Think about it: feeding the public is regulated by laws, inspectors and enforcements! A higher standard. Follow and practice the guidelines you learn in this class and you will eliminate or greatly reduce the chance of food-borne illness in the place where you work. SLIDE 7: Some people are more likely to get foodborne illness than others. Most at risk are those with lowered immunity: elderly, infants, young children, pregnant women, people who have cancer, diabetes, HIV/Aids or have had recent surgery.
Food Safety Works Script ‐ revised FBI Jan 2011 Customers who walk through your doors seem ‘hale and hearty’ -- but you have no idea if they just came from a chemo treatment, are on immunosuppressant drugs etc, YOU MUST BE CAREFUL and conscientious. SLIDE 8: If you have ever experienced a Food Borne Illness then you know these general symptoms … gastro-intestinal distress … it is not fun. The onset can happen in as little as a few minutes after eating a contaminated food or up to several days, in some cases – even a few weeks later! The severity of symptoms varies. It depends which pathogen is involved and how much is ingested. SLIDE 9: However, for many individuals, a foodborne illness is much more serious than some diarrhea, nausea and vomiting that goes away in a few days. Food Borne Illness can lead to very serious complications, some that last months or years or may even be permanent (not to mention those that die from their illness). Source: Long-Term Health Outcomes of Selected Foodborne Pathogens, executive summary; Center for Foodborne Illness Research & Prevention; www.foodborneillness.org. SLIDE 10: It is estimated that 48 million people (one in six Americans) in the United States each year suffer from foodborne illness; about 128,000 are hospitalized and 3,000 individuals actually die as a result of FBI. This is an estimate because a confirmed diagnosis of Food borne illness must be made from a positive culture made in a lab. In most instances, Food Borne Illness goes un-reported. The economic cost to society is very high, estimated at $152 BILLION dollars per year!! This includes medical services, deaths, lost work and disability. These figures are based on data from the U.S. Department of Agriculture, the Centers for Disease Control and Prevention and the FDA. ------------------------ Source: 1) Scallan E, et. al. Foodborne illness acquired in the United States—major pathogens. 2011. Emerg Infect Dis. 2011-Jan. 2) Scharff, Robert; Produce Safety Project Initiative of Pew Charitable Trust at Georgetown University; March 2010. -------------------------- SLIDE 11: Why are we seeing an increase in Foodborne Illness? There are many reasons…. - Our food supply comes from all over the world now; - People commonly eat more foods like sushi, raw eggs, steak tartar; - Bacteria and viruses mutate to new pathogenic forms; - There are many with weakened immune systems and Sadly -- many young people today are not being taught basic food preparation skills at home or in school. Many people are just not knowledgeable about how to safely handle food. SLIDE 12: Remember ‘pathogens’ are the microorganisms that cause food borne illness. There are over 200 pathogens known to cause foodborne illness. We will discuss the ones of primary concern in food service establishments. The sources for many of these pathogens are similar. Wild and domestic animals are often carriers of disease-causing microorganisms. When we eat a food contaminated with these pathogens, it can “set up shop” inside us -- then be passed from one human to another. Some pathogens directly cause infection when they grow and multiply; others produce a toxin that causes illness.
Food Safety Works Script ‐ revised FBI Jan 2011 (Pathogen slides #13-18) SLIDE 13: Let’s consider a few pathogens. Normally we associate E coli with cattle. But E coli outbreaks have occurred with sprouts, contaminated water and tomatoes. Prevention involves: Excluding foodhandlers with diarrhea, washing all produce, avoiding cross contamination, and cooking ground beef to correct temperature. SLIDE 14: Normally we associate salmonella with birds. BUT outbreaks have occurred with ground beef and peanut butter. These were traced to cross contamination at the processing plant. Prevention involves: Practicing good personal hygiene, preventing cross contamination, and cooking food to correct temperatures. SLIDE 15: Normally Clostridium perfringens is associated with soil, animals and human intestinal tract. Prevention involves: practicing good personal hygiene and proper holding, cooling and reheating of food. SLIDE 16: Normally we associate Staph with human skin, hair & nose and animals. Prevention involves: Practicing good personal hygiene -- covering cuts on arms and hands, and restricting food handlers with infected cuts. As an aside, always take special care with food served cold that involves cooking, chilling and then more handling like: a chicken salad sandwich or potato salad. Try to work with chilled ingredients, don’t work with large quantities, and quickly re-refrigerate. SLIDE 17: Normally we associate Norovirus with humans. Outbreaks have occurred in water contaminated by humans and shell fish caught in water contaminated by humans. Also in food that has been handled by infected humans. Prevention involves: Practicing good personal hygiene, restricting food handlers with diarrhea, and purchasing shellfish from approved sources. SLIDE 18: There are many others like Bacillus cereus that particularly loves starchy foods. Various types of Campylobacter are THE MAIN CAUSE OF DIARRHEA in the United States. Hepatitis A is passed on by infected food service workers. Listeria monocytogenes grows in contaminated foods that are cold case held. This is a quick rundown of some of what I call THE ENEMY. It’s good to know something about the enemy but, relax, you are not expected to remember all this! SLIDE 19: There are many ways that food becomes unsafe -- but generally they can fit into one of these 4 main categories. Today’s talking points and the main sections of the foodhandler’s booklet are: personal hygiene, cross contamination, time and temperature factors and cleaning and sanitizing. SLIDE 20: The first place to start is worker hygiene. It is THE most important step in keeping food safe. SLIDE 21: It seems to go without saying that you need to be clean … but every year the poor personal hygiene of foodhandlers is in the top 4 of preventable causes of foodborne illness in the United States. The state of Colorado regulations say that
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