REVIEW

Putting it All Together www.foodpoisoningbulletin.com

Introduction The health department calls and says 6 people have reported getting ill after eating at your restaurant. Little information is known, just the dates they ate at your restaurant, all within a week of each other. What questions do you ask of the health department? What do you ask of your staff? Clker.com clip art

And Then … April 27, 2012 Buncombe County Department of Health, NC Division of Public Health and the CDC investigates link between 27 sick people. Each of them ate at restaurants in the Asheville area. So it’s not just your restaurant.

What They Found Salmonella Paratyphi B Linked with genetic fingerprint Bacteria from all the people had the same DNA This means all illnesses are linked Blogs.cdc.gov www.nal.usda.gov

Salmonella Bacteria, many different types. Infects the digestive system produces toxins What do we call this type of illness? Usually can be treated with antibiotics. Remember YOPI? AP Photo

Other Causes Of Illness/Contamination Bacteria Spore formers Viruses Parasites Toxins Chemical Physical Pests Review each of these categories with the class. Review the whole table on page 19.

Reporting Illness/Exclusion Employees must report to “person in charge” If diagnosed with illness due to: Salmonella Shigella species E.coli 0157:H7 Norovirus Hepatitis A Have had a past illness from above or live in household where someone has had above

May 5, 2012 More illnesses, taking the group to 71 9 hospitalizations Your restaurant is linked to 12 of the illnesses

What Caused it?

What Went Wrong? Source: Raw, unpasteurized tempeh (kind of like tofu) was contaminated with Salmonella Problem: Employees thought is a safe product. It isn’t meat, right? Ordered from a producer who didn’t tell you it was unpasteurized Handled contaminated tempeh like it was a vegetable Cross contamination is not always obvious!

Approved Supplier All the restaurants got tempeh from a producer in Asheville, NC. They were inspected. They weren’t pasteurizing the tempeh. Salmonella traced back to a guy selling starter mold packets from his apartment in New York

Cross Contamination Improper handling led to cross contamination Surfaces, cutting boards, and knives were used on tempeh and fresh fruits and vegetables Cleaning and sanitizing could have prevented this outbreak Storage can be a factor in cross-contamination

Personal Hygiene Hand washing could have been a factor in cross-contamination Name some important aspects of personal hygiene

Cooking Tempeh was not cooked to a safe temperature Do you remember the Temperature Danger Zone and proper cooling?

What Should Have Been Done To Prevent The Outbreak? Know the specifics of the products Handle tempeh like its raw meat Designated work area Sanitize surfaces, cutting boards, utensils Wash hands after handling product Heat to a safe temperature

Know Your Products Which are risky?

What Should Have Done Differently? What if it was your place? How would you have controlled the risk?

Key Points Approved suppliers Pathogens Preventable cross-contamination Separate raw and RTE, clean and sanitize, wash hands, proper storage, safe cooking temp. Proper heating Employees didn’t understand risks Business should have trained employees on risk Manager should keep an eye out, correct on the spot

How Did It End? Regulators identified the cause Tempeh company went out of business It was produced in a plant with a bunch of other products - They had to shut down for major cleaning and sanitizing

Could This Happen To You?