INTRO TO FOOD SAFETY ON THE GO Linda Netterville, MA, RD, LD
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INTRO TO FOOD SAFETY ON THE GO
Linda Netterville, MA, RD, LD
Overview
Background• Foodborne Illness• Regulations• Elderly-Highly susceptible population
Risks• Causes• Impact of a foodborne outbreak
Prevention• Procedures• Equipment• Monitoring• Client safety
Background
• Food contamination• Symptoms
Foodborne Illness
• Federal Food Code• State or local• Older Americans Act
Regulations
• Populations• Elderly
Highly susceptible populations
Foodborne Illness
Caused by eating a food that is contaminated by: Bacteria
Salmonella Campylobacter E. coli O157:H7 Listeria Clostridium perfringens Staphyloccus aureus
Viruses Norovirus Hepatitis A
http://www.cdc.gov.foodborneburden/2011-foodborne-estimates.html
Top Five Pathogens Causing Foodborne Illness
Norov
irus
Salm
onel
la
C. per
fring
ens
Campy
loba
cter
Stap
h. a
ureu
s0%
10%20%30%40%50%60%70% 58%
5.5mil
11%1.03 mil 10%
966,0009%
845,000 3%241,000
% and Estimated Number of Illnesses
http//www.cdc.gov/foodborneburden/2011-foodborne-estimates.html
Top Five Pathogens Resulting in Hospitalizations
Salm
onel
la
Norov
irus
Campy
loba
cter
Toxo
plas
ma
gond
ii
E. C
oli
0%
10%
20%
30%
40%35%-
19,336 26%14,663 15%
8,4638%
4,4284%
2,138
% and Estimated Number of Hospital-izations
http://www/cdc/gov/foodborneburden/2011-foodborne-estimates.html
Top Five Pathogens Resulting in Deaths
Salm
onel
la
Toxo
plas
ma
goni
i
List
eria
Norov
irus
Campy
loba
cter
0%5%
10%15%20%25%30%
28% 378 24%
327 19%255 11%
1499%76
% and Number of Deaths
Foodborne Illness
Food may be contaminated During growing, harvesting,
processing, storing, transport, preparation, holding, delivery
By humans-contact or airborne By contact with other foods By contact with equipment or
utensils
Changing food supply
Approximately 20% from other countries Foods are produced on a larger scale More processed foods Shipped longer distances from grower to
consumer US food supply is one of the safest
Bacteria Growth
Multiply in food Grow best at certain temperatures (41o F
to 135oF) Can produce toxins Can change into spores
Foodborne Illness
1 in 6 Americans every year 128,000 hospitalized 3,000 deaths annually Cost $152 billion/year
Foodborne Illness
Symptoms: Abdominal cramps Diarrhea Fever and chills Headache Nausea and vomiting Weakness May not appear for weeks
Foodborne Illness vs Outbreak Foodborne Illness (Food Poisoning)
Caused by eating contaminated food or beverage
Only confirmed through lab analysis Foodborne Outbreak-
Incident in which 2 or more people experience the same illness after eating the same food
Report to state/local health department
Regulations
Federal Food Code For food establishments Released every 4 yrs. Model for all state and local jurisdictions Scientifically sound technical and legal basis for regulating Food establishments
Regulations-State and local
•Written at the State level•Federal Food Code included•Enforced at the State or Local level
Older Americans Act
Section 339 – Nutrition(C) encourages providers to enter into
contracts that limit the amount of time meals must spend in transit before they are consumed
(F) comply with applicable provisions of State or local laws regarding the safe and sanitary handling of food, equipment, and supplies used in the storage, preparation, service, and delivery of meals to an older individual
Highly susceptible populations Elderly Young children Pregnant women Immuno-compromised
Cancer/chemotherapy HIV/AIDS Transplant patients
Elderly
Weaker immune system Less stomach acid Infected by lower number
of harmful bacteria Chronic health conditions Side effects of medicine May not follow safe food
handling practices
Risks
• Time/Temperature Abuse
• Cross contamination• Poor personal hygiene
Causes
• Financial/lawsuits• Illness/
hospitalization/death• Press/Reputation
Impact of a
foodborne
outbreak
Time/temperature abuse
Keep Potentially Hazardous food out of Danger Zone
Temperature Danger Zone between 41° and 135° F
Potentially hazardous foods Contains moisture Contains protein Is neutral to slightly acidic
Poor Personal Hygiene
Proper practices: Hand washing with hot/cold water with
soap for 20 seconds Cough and sneeze away from food Sores/infections must be covered by
bandages or gloves No bare hand contact with food-wear
gloves
Personal Hygiene Practices
Staff and volunteers who work with food need to: Keep hair clean and restrain hair Keep fingernails short and clean Bathe/shower Wear clean clothes Remove and store aprons before leaving area Remove jewelry from hands/arms Not eat, drink, smoke, or chew gum or
tobacco around food
Cross Contamination
Proper procedures: Hands to food-Wash hands after handling
potentially hazardous foods Food to food-Don’t store raw foods over
cooked Equipment to food-Sanitize equipment
and utensils between uses
Impact of Foodborne Illness Outbreak
Financial/lawsuits Illness/hospitalization/death Press/Reputation May force closure
Foodborne Illness Outbreak Sickens Dozens of People
The Daily Tribune
A foodborne illness outbreak that was linked to chicken left at room temperature for over 6 hours has afflicted over 30 people. The bacterium that contaminated the chicken was Salmonella, a common cause of foodborne illness. 3 people had to be hospitalized.
by Larry Miller
2010 Salmonella Outbreak
Approximately 500 million eggs recalled Nearly 2000 illnesses reported Traced to two Iowa egg producers
2010 Listeria Outbreak
San Antonio food processing plant linked to Listeria contaminated chopped celery
Five deaths reported
2008 Salmonella Outbreak
Linked to peanut butter and peanut products
Over 700 people infected in 46 states About ¼ hospitalized- 9 dead
2006 E. Coli Outbreak
From contaminated spinach About 200 people infected in 26 states Over half hospitalized-3 deaths
Prevention
• Training• Food handling• Recalls
Procedures
• Food Trays• Food Carriers• Thermometers
Equipment
• Time/temperature• Safe food handling practices• Cleanliness of facility
Monitoring
• Train volunteers• Client education
Client safety
Procedures to Keep Food Safe
Purchase
Store
Cook
Hold
Deliver
Reheat
Food Safety Procedures
Training for staff and volunteers Provide new staff orientation Train annually all staff and
volunteers Document all training Attend required food
safety training
Food Safety Procedures
Keep Hot Foods Hot
135o F or hotter
Keep Cold Foods Cold
41o or below
Food Safety Procedures
Purchasing and storageBuy foods from approved suppliers
Store all foods correctly at safe temperatures
Food Safety Procedures
Food Preparation
Cook foods to minimum temperatures for specific amounts of time Can lower some bacteria and viruses to safe
levels
May not kill spores or toxins
Use a food thermometer
Maintain hot food hot, cold food cold
Food Safety Procedures
Staff and Volunteers Be in good health Maintain good personal hygiene Washing hands is one of the best
ways to reduce risk of foodborne illness
Food Safety Procedures
Food recall Coordinate with vendors Coordinate with caterer if
applicable
Food Safety Procedures
Hot foods-Packaging and transport Plan meals that retain heat Choose appropriate meal trays Package foods quickly Portion hot @ 160 degrees F Choose appropriate food delivery carrier Preheat carrier/supplemental heat if
necessary Keep transit time as short as possible
Food Safety Procedures
Cold foods-Packaging and transport Plan meals that retain cold (seasonal) Choose appropriate meal trays or
containers Package foods quickly Portion cold @ 35 degrees F or less Choose appropriate food delivery carrier Chill carrier/supplemental cold if
necessary Keep transit time as short as possible
Food Safety Procedures
Frozen meals- Transport Store at temperatures 0 degrees F or below Choose appropriate food delivery carrier Chill carrier/supplemental cold if necessary Keep transit time as short as possible Check that client’s freezer and refrigerator
is in working order Check that the client is able to reheat the
meal
Food Safety Procedures
Caterers Develop contracts that address all
aspects of food safety Monitor for compliance with all
applicable food safety regulations Take corrective action if necessary
Food Holding and Delivery Equipment
Considerations for equipment selection Type of meals- hot, cold, frozen Number of meals Food service system- commissary,
satellite, drop sites Routes- length, time in transit Cost
Meal Trays-Styrofoam 3 compartment
Pros Cons
Inexpensive May have spillage/cross contamination
Easy to package Not ovenable
May not hold temperatures
Cannot view meal
Meal tray-Plastic
Pros Cons
Dual-ovenable Need a film sealer
Freezer to oven
Sealed compartments
Retains heat
Good presentation
Meal tray-Paper
Pros Cons
Biodegradable Need a film sealer-Snap lids available
Freezer to oven
Sealed compartments
Retains heat
Good presentation
Meal tray- Aluminum
Pros Cons
Freezer to oven Not microwavable
Retains heat May be difficult to seal/open
Sealed trays Cannot view meal
Meal tray- Reusable
Pros Cons
Freezer to oven Return may be a problem
Retains heat May be good with small program
Sealed trays High cost for initial purchase
Bulk food delivery equipment Insulated transporters
Insulated transporters with hot/cold source
Transport trucks with hot/cold sources
Meal delivery equipment
Insulated bags with or without heat/cold source
Insulated carriers with or without heat/cold source
Transportation trucks with hot/cold sources
Temperature maintenance devices Warmers/heat stones
Chillers/cold packs
Barriers- Restricts the air space
Thermometers
Dial oven safe
Digital or dial instant read
Thermocouple
Disposable temperature indicators
Infrared
Calibrate thermometers regularly
Ice point calibration
Monitoring
Observing food handling practices Taking temperatures (Test meal) Recording Taking corrective action
Client Safety
Provide driver training (paid and volunteer) Practice good personal hygiene Practice safe food handling of the meal Keep vehicle clean Avoid petting animals-Wash hands Never leave food outside or unattended Use a hand sanitizer Notify of any client conditions that may be
unsafe Uneaten meals in refrigerator Refrigerator not working
Client safety
Provide food safety education for clients Wash hands before touching food Eat meal immediately or refrigerate Throw away food left out for more than 2
hours If reheating meal, heat to steaming hot
Client Education-New Campaign
• Clean-Wash hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood, and eggs. • Separate-Keep raw meat
and poultry apart. • Cook- Use a food
thermometer – you can’t tell food is cooked safely by how it looks. • Chill- Chill leftovers and
takeout foods within 2 hours & keep fridge at 40o below.
Food Safety: It Is In Your Hands
Foodborne Illness is
Preventable
References
www.fda.gov/food/foodsafety/ www.fsis.usda.gov/ www.cdc.gov/foodsafety/ http://sop.nfsmi.org/HACCPBasedSOPs.php http://www.befoodsafe.org/ http://www.befoodsafe.org/recallbasics
Food Safety on the Go Training for Volunteers and Staff
Developed by University of Maryland/MOWAATo be completed 2012
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