Food Safety Inservice Presentation

© 2009-2014 National Pasteurized Eggs, Inc. v3659 SafeEggs.com/foodservice

FOOD SAFETY—The fork stops here!

Recalls & Headlines - 2009

• Half a million pounds of ground beef recalled 28 sick, 2 deaths

• Nestles toll house cookies confirmed for the presence of E. coli – 69 people sickened, one mother fighting for her life

• JB Swift Beef Co. recalled beef products potentially contaminated with E. coli after 24 people being ill

Recalls & Headlines - 2009

• Serrano Peppers – Salmonella “St. Paul” over 1,300 people ill

• Sprouts recalled – Salmonella

• Iceless green onions – Salmonella

• Peanut Butter – Salmonella (2008-2009) 700 people sick, 9 died 400 products recalled

More than a number….

76 million people sick

325,000 people hospitalized

5,000 people die

Foodborne illness costs the US up to $35 billion…

but it’s not really about dollars.

From the Farm to the Fork!

Germs in soil & water

• Enter the food supply on the farm

• Or… in harvesting

• Or… in processing & packaging

• Or… in food service

Meet Typhoid Mary

• A cook in the early 1900s

• Had Salmonella in her body but was not sick

• Spread Salmonella through food she prepared

• Infected more than 47 people (3 died)

• Improper handwashing spread the germs

• Lived many years in quarantine

What do you know?

• Can’t see, taste, or smell germs

• People usually get sick in 1 to 3 days, but it can be up to 6 weeks!

• Some people think they have “the flu”

• Symptoms: nausea, vomiting, diarrhea, fever, headache, body ache… even a sore throat

The “200 Club”

There are more than 200 germs that can cause foodborne illness.

“BAD GUYS”:

Bacteria

Viruses

Parasites

Molds

Chemicals

Physical objectsSalmonella bacteria

Meet the Newcomers!• Norwalk virus (Norovirus) – 1968 – school children & staff became sick in Norwalk, Ohio

• E. coli – 1982 – first linked to ground beef

• Listeria monocytogenes – became a serious concern in mid 1980s

• E. coli – 1992 – showed up in apple cider

• Clostridium botulinum – 1994 – in baked potatoes in El Paso 30 people sick

• Cyclospera (parasite) – Guatemalan raspberries – 1996

• Salmonella Newport – 2002 – new, antibiotic-resistant strain in ground beef – caused an outbreak

• E. Coli in spinach – 2006 200 people sick; $10 million in damage to our economy

Antibiotic Resistance

Many of today’s toughest germs are “antibiotic resistant”

This means they were stressed and grew stronger

Globetrotters!

• Dangerous germs spread faster through food and people

• Now a global “germ pool”

“Sam & Ella’s” Top 5!

1 – Food from unsafe sources

2 – Undercooking food

3 – Holding at wrong temperature

4 – Contaminated equipment

5 – Poor personal hygiene

What YOU Can Do

Keep cold food cold and hot food hot because:

bacteria multiply quickly in the danger zone!

Check final temperature with thermometer (don’t eyeball it)

What YOU Can Do

What YOU Can Do

• Clean & sanitize

• Wash your hands frequently & well

• Use gloves or utensils – no bare hands

• Prevent cross contamination (germs traveling)… clean and separate!

How do you hit a moving target?

• New germs

• Germs in new foods

• Worldwide “germ pool”

The Fork Stops Here!