Understanding Basic Food Safety RealCareer™ Understanding Basic Food Safety Understanding Basic Food Safety

Proper Handwashing Technique – Step 1 Wet hands with hot water Understanding Basic Food Safety

Proper Handwashing Technique – Step 2 Apply soap Understanding Basic Food Safety

Proper Handwashing Technique – Step 3 Rub hands together for 20 seconds Understanding Basic Food Safety

Proper Handwashing Technique – Step 4 Clean under fingernails Understanding Basic Food Safety

Proper Handwashing Technique – Step 5 Rinse thoroughly under running water Understanding Basic Food Safety

Proper Handwashing Technique – Step 6 Dry hands Understanding Basic Food Safety

Key Statistic: The CDC estimates that 48 million Americans get sick, 128,000 are hospitalized, and up to 3000 die of foodborne diseases each year. Understanding Basic Food Safety

Food Safety in the Food Supply Chain Food production Processing Distribution Storage Preparation Retail Understanding Basic Food Safety

Produce-Related Outbreaks 1996-2010 131 produce-related reported outbreaks Resulting in 14,350 outbreak-related illnesses 1382 hospitalizations 34 deaths From approximately 20 different fresh produce commodities Understanding Basic Food Safety

Food Product Risks From Farm to Table: Step 1 Food Production Understanding Basic Food Safety

Food Product Risks From Farm to Table: Step 2 Processing Understanding Basic Food Safety

Food Product Risks From Farm to Table: Step 3 Distribution Understanding Basic Food Safety

Food Product Risks From Farm to Table: Step 4 Storage Understanding Basic Food Safety

Food Product Risks From Farm to Table: Step 5 Preparation Understanding Basic Food Safety

Food Product Risks From Farm to Table: Step 6 Retail Understanding Basic Food Safety

Foodborne Illness Outbreak Investigation Understanding Basic Food Safety

What is a foodborne illness outbreak? When two or more people get the same illness from the same contaminated food or drink Understanding Basic Food Safety

What is the role of the investigator? To control outbreaks, so more people do not get sick To learn how to prevent similar outbreaks from happening in the future. Understanding Basic Food Safety

What are the steps for investigating an outbreak? CDC (2015, June 23) Steps in an outbreak investigation. Retrieved from https://stacks.cdc.gov/view/cdc/35719 Understanding Basic Food Safety

Outbreak Scenario… Understanding Basic Food Safety

Picnic Menu Fried Chicken Macaroni Salad Caesar Salad Deviled Eggs Ice Cream Understanding Basic Food Safety

The symptoms begin… Understanding Basic Food Safety

More people begin to fall ill… Understanding Basic Food Safety

An investigation begins.. Understanding Basic Food Safety

Overall Illness and Food Attack Rates # with symptoms /# completing survey = Illness Attack Rate # people eating food and showing symptoms/ total number of persons eating that food = Food Attack Rate Understanding Basic Food Safety

Graphing the Outbreak Curve 20 18 16 14 12 10 8 6 4 2 Date People 12 1 13 14 15 16 Number of People 11th 12th 13th 14th 15th 16th Onset Date Understanding Basic Food Safety

Investigation Findings E. coli Staphylococcus Salmonella Clostridium Botulinum Listeria Understanding Premature Infants

What are the steps for investigating an outbreak? Understanding Premature Infants

Food Safety Bulletin Understanding Premature Infants

Key Statistic: Bacteria doubles every 20 minutes! Understanding Premature Infants

Safe Temperature Thermometer Boiling point Understanding Premature Infants

Safe Temperature Thermometer 175° - Brisket Understanding Premature Infants

Safe Temperature Thermometer 165° - Ground meat (turkey, chicken), poultry (whole chicken & turkey, breasts, roasts, thighs, legs, wings, duck, goose, stuffing), leftovers and casseroles Understanding Premature Infants

Safe Temperature Thermometer 160° - Ground meat (beef, pork, veal, lamb), egg dishes Understanding Premature Infants

Safe Temperature Thermometer 145° - Fresh beef, veal, lamb (steaks, roasts, chops), fresh pork and ham (raw), fin fish Understanding Premature Infants

Safe Temperature Thermometer 140° - Ham fully cooked (reheated) HOLDING TEMPERATURE FOR COOKED FOOD!! Understanding Premature Infants

Safe Temperature Thermometer 40° - 140° DANGER ZONE!! Bacteria grows best in these temperatures!! Understanding Premature Infants

Safe Temperature Thermometer 40° - Refrigerator temperature Understanding Premature Infants

Safe Temperature Thermometer 32° - Freezing point Understanding Premature Infants

Safe Temperature Thermometer 0° - Keep freezer set here -10° - Coldest area of the freezer Understanding Premature Infants

Hand to Food Cross-Contamination Understanding Premature Infants

Food to Food Cross-Contamination Understanding Premature Infants

Equipment to Food Cross-Contamination Understanding Premature Infants

For more information please contact Realityworks, Inc For more information please contact Realityworks, Inc. through email at information@realityworks.com or call toll free at 800.830.1416 1037120-01A Understanding Basic Food Safety