Food Safety

Orientation for New Food Service WorkersDeborah Minor, MPH student

Walden University PH 6165-3

Instructor: Dr. Jalal GhaemghamiWinter, 2010

Who might benefit from this presentation?New employees StudentsSupervisory and management staffAnyone who desires a refresher about safe

food handling practices

Learning ObjectivesUnderstand what is meant by food borne

illness and how often people become ill from contaminated foods

Increase one’s understanding of what agents are most likely to contaminate foods and the illnesses that they cause

Understand practices that are necessary to reduce the risk of food borne illness and your responsibility to prevent spread of these diseases

What is Food borne Illness?Disease caused by the consumption of

contaminated food productsCommonly referred to as food poisoningSymptoms range from mild to severe

Outbreak = 2 or more people who ate the same food and became ill

Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcomon

Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

Incidence of Food borne Illness

400-500 outbreaks investigated each year76 million cases each year in the U.S.325,000 hospitalizations each year5,000 deaths each year

Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

What Causes Food borne Illness?Naturally Poisonous Substances

Poisonous mushrooms and puffer fish Contamination with chemicals

Mercury, lead and pesticides Contamination with agents which cause

infectionBacteria, Viruses, and Parasites

Contamination with toxins

Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

When do symptoms to begin?

Immediate Several Hours Several Days Weeks

Scombrotoxin Salmonella E.Coli Hepatitis A

Centers for Disease Control and Prevention (CDC). (n.d.). Marine Toxins. Retrieved January 18, 2010 from http;//www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_ghtm.

Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

Specific microbial agents which cause food borne illnessViruses

Hepatitis A virusNorwalk-like viruses

BacteriaCampylobacter jejuniListeria monocytogenesE.Coli 0157:H7SalmonellaShigella sonnei

Hepatitis A virusOnset: 28-30 days Symptoms: fever, tiredness, nausea, abdominal

pain & jaundice Source: ill persons preparing food with soiled

hands & eating raw shellfish or other foods contaminated with human waste

Prevention: hand washing, use of gloves, avoid consumption of raw shellfish and avoid working when ill

Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

Norwalk-like VirusesOnset: ½ to 3 daysSymptoms: nausea, vomiting, stomach cramps,

diarrhea, low grade fever and headacheSource: foods contaminated by soiled hands,

contaminated water, fruits and vegetablesPrevention: hand washing, use of gloves,

proper washing of fruits and vegetables, avoid work when ill

Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

Campylobacter jejuniOnset: 2-5 daysSymptoms: severe abdominal cramping,

diarrhea, fever, nausea, vomitingSources: raw poultry, raw milk, domestic petsPrevention: cook poultry to 165°F, avoid cross

contamination, pasteurization of dairy products, hand washing

Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Campylobacter. Retrieved January 10, 2010 from http;//www.cdc.gov/ncczved/dfbmc/disease_listing/camplylobacter_gi.html

Listeria monocytogenes• Onset: 7-60 days• Symptoms: fever, muscle aches, nausea, diarrhea,

headache, stiff neck, confusion and seizures• Sources: raw meats, vegetables and smoked fish, deli

meats and soft cheeses• Prevention: thorough hand washing, prevent cross

contamination, cook raw meats and wash vegetables.

• Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Listeriosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html

E. Coli 0157:H7• Onset: 2-8 days• Symptoms: diarrhea (possibly bloody), abdominal

pain, and kidney failure• Source: raw or undercooked meats especially beef,

unpasteurized fruit juices, inadequately treated water.

• Prevention: Cook beef to a minimum of 155°F, avoid unpasteurized juices & dairy products, chlorination of public water supplies and recreational water sources

• Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Escherichia coli. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/stec_gi.html

• Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

SalmonellaOnset: 12 – 72 hours Symptoms: diarrhea, abdominal cramps, fever,

headache, nausea and sometimes vomitingSource: eggs, raw meats, raw poultry and humansPrevention: avoid cross contamination, cook eggs,

meat and poultry thoroughly, do not work when ill

• Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Salmonellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/salmonellosis_gi.html#6

• Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

Shigella sonneiOnset: 1-2 daysSymptoms: diarrhea, fever, abdominal crampsSource: infected humans, sewage polluted water,

foods contaminated by soiled human handsPrevention: do not work when ill and never touch

ready-to-eat foods with ungloved hands

• Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html

• Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

How can food become contaminated?During Slaughter

Through irrigation

During food processing, preparation and storage

Actions which can lead to Food borne IllnessInadequate Refrigeration

Food left sitting out Mechanical problems

Inadequate CoolingDeep pot storage Counter cooling

Inadequate CookingAppears hot but cold

insideMeat & poultry not well

doneInadequate Hot Holding

Cooked food kept under 140°

Inadequate ReheatingFood didn’t reach 165°

Infected Food HandlerIll worker in the kitchen

Cross contamination by raw foodRaw meat juices on

cutting boards, hands or cloths

Contaminated FoodDelivered with bacteria

viruses & toxinsConsumption of Raw

Food of Animal originClams, eggs, fish & milk

Preparation Several Hours ahead of the Meal

U.S. Food and Drug Administration. (n.d.). Food Retrieved January 17, 2010 from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborenillnessandRiskFactorReduction/ucm122832.htm

Steps to Prevent Food borne Illness CookSeparateChillCleanDon’t be a source of infectionReport concerns

Proper Cooking and Reheating Cook to the proper temperature

Reheat Appropriately

Food Required Temperature

Rare roast beef & beef steak

130° F

Shell eggs & egg containing foods

145°

Pork 150°

Ground Meat 158°

Poultry, poultry stuffing, stuffed meats & stuffing containing meat

165°

All cooked foods must be reheated to 165° or above within 2 hours

Once reheated hold above 140° until served

New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

Don’t guess --ALWAYS use a thermometer to check temperatures

Separate: During Preparation During StorageDo not share utensils and

surfaces for raw and cooked foods

Serve cooked meat on a clean platter

Don’t pool eggs

Place raw meats, fish and poultry lower than other foods

Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod//dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

Do not Mix

Proper Cold Storage and Cooling Maintain

Refrigerator Temperature at 40°F

Maintain Freezer Temperature at 0 -¯10° F

Rapid Cooling Reduce temp from

120° to 70° within 2 hours

Further reduce temp from 70° to 45° or colder within 4 additional hours

Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from htttp://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommonNew York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

Methods to Achieve Rapid CoolingIce BathTransfer to shallow uncovered pansCut solid foods into smaller portions

New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

Clean Clean produce prior to slicing through the

surface

Discard outermost leaves

Clean and bleach cutting boards, prep surfaces, slicers, and utensils

Prevent food contamination by:STAYING home if you

are sickHANDWASHING

Before starting workBefore putting on glovesAfter touching raw fresh

or frozen beef, poultry, fish or meat

After mopping, sweeping, removing garbage, or using the telephone

After using the bathroomAfter smoking, eating,

sneezing or drinkingAfter touching anything

that might be contaminated

New York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers- Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/safety/washing.htmNew York State Department of Health (NYSDOH). (n.d.) NYS Laws and Regulations. Retrieved January 18, 2010 from http://www.health.state.ny.us/nysdoh/phforum/nycrr10.htm

Ready-to-Eat Foods Must not be Touched with Bare Hands• To avoid contact with

bare hands use:– Disposable Gloves– Forks & Spoons– Tongs– Spatulas– Deli paper– Waxed paper– Napkins

• Foods which are not to be touched with bare hands:

– Fruits & vegetables served raw

– Salads & salad ingredients

– Cold meats & sandwiches– Bread, toast, rolls &

baked goods– Garnishes – Fruit or vegetables for

mixed drinks– Ice– Any food that will not be

thoroughly cooked or reheatedNew York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers-

Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/washing.htm

What are the consequences of a food borne outbreak?Unnecessary illness in customers and

employeesMissed time at workMedical expensesLoss of customers and decreased salesLoss of reputation Lawsuits and legal fees

Cost Analysis of Hepatitis A outbreakThe Outbreak Details The Cost of the

OutbreakDenver Colorado Nov-

Dec 199244 case of Hepatitis A

associate with a catering facility 10 employees 34 persons who attended

the catered parties ~5,000 people

potentially exposed 16,000 people received

treatment with immune globulin

Disease Control$689,314

Direct care to ill$46,064

Business losses$45,000

Productivity losses$29,328

Total Cost $809,706

Centers for Disease Control and Prevention (CDC). (n.d.). Cost of Food borne Illness. Retrieved January 17, 2010 from http://www.cdc.gov/owcd/EET/COST/Fixed/3.html

Who is Responsible for Preventing Food borne Illness?Food consumersFood growers and producersFood inspectors and those who regulate

restaurantsManagers and supervisory staff at food

establishmentsYOU the food service workers

ResourcesCenters for Disease Control and Prevention

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm

Food and Drug Administration http://www.fda.gov/Food/FoodSafety/default

New York State Department of Health http://www.nyhealth.gov/environmental/indoors/food_safety/index.htm

SummaryBe a Safe Food Service Worker Prepare, Cook, Serve and Store Food

Properly Perform frequent and thorough hand

washing Stay home when you are ill Report concerns to your supervisor

References:Centers for Disease Control and Prevention (CDC). (n.d.). Cost of Food borne Illness.

Retrieved January 17, 2010 from http://www.cdc.gov/owcd/EET/COST/Fixed/3.html

Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Campylobacter. Retrieved January 10, 2010 from http;//www.cdc.gov/ncczved/dfbmc/disease_listing/camplylobacter_gi.html

Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Escherichia coli. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/stec_gi.html

Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Listeriosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html

Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Salmonellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/salmonellosis_gi.html#6

Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html

References con’t:Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial

and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html

Centers for Disease Control and Prevention (CDC). (n.d.). Marine Toxins. Retrieved January 18, 2010 from http;//www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_ghtm.

Chin, J. (2000). Control of communicable disease manual (17th ed.). Washington D.C. The American Public Health Association.

New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 fromhttp://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

New York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers- Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/washing.htm

New York State Department of Health (NYSDOH). (n.d.) NYS Laws and Regulations. Retrieved January 18, 2010 from http://www.health.state.ny.us/nysdoh/phforum/nycrr10.htm

References con’t:U.S. Food and Drug Administration. (n.d.). Food Retrieved January 17, 2010 from

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborenillnessandRiskFactor Reduction/ucm122832.htm