Food Safety Procedures Martha C. Espiritu Walden University

Agenda Salmonella Best Practices E. Coli Narration: Hello, my name is Martha Espiritu and I’m a graduate student at Walden University. Today we will be talking about salmonella and E. Coli, two of the most common food-borne illnesses that you will becoming into contact with in your kitchen. We will be going over the risk factors and ways to prevent these illnesses from affecting your kitchen and your business. After this presentation you will be able to go back and educate your staff on proper food handing and preparation procedures to prevent food borne illnesses. If you have any questions, please feel free to ask at any point during the presentation.

Salmonella Rod-shaped bacilli Does not affect taste, smell or appearance of food Lives in intestinal tracts of infected humans and animals Narration: Salmonella is a rod shaped bacilli that’s one of the most commonly reported bacterial infections. It does not affect the taste, smell or appearance of food. There are over 2,300 different strains of this bacteria, but only a few are common in the United States. Salmonella lives in the intestinal tracts of infected humans and animals. It is responsible for 1.4 million food-borne illnesses and 500 annual deaths.

Salmonella – Saintpaul Cases, 2008 Narration: This graph shows the 1442 persons that were infected with the Saintpaul Salmonella strain between April thru August 2008. These cases were identified because these individuals sought medical attention however, it’s important to note that the CDC estimates that 38 cases of salmonella actually occur for every case that’s reported and diagnosed. A lot of people that get Salmonella may not seek medical attention, and even if the do, their illness may go undiagnosed. Centers for Disease Control and Prevention, 2008

Salmonella – Transmission Can be found in: Raw or undercooked poultry, eggs & beef Other foods grown in contaminated soil Cross contamination Narration: Usually Salmonella will be transmitted to humans who eat foods that are contaminated with animal feces. As you can see from this list, Salmonella is found in raw poultry, eggs, beef and other foods that are grown in contaminated soil. An example of that is the 2008 outbreak of Salmonella in alfalfa sprouts. The alfalfa sprouts were grown in contaminated soil and since they are eaten raw, people got very sick after consuming these sprouts. Another way of getting Salmonella is through cross contamination. Cross contamination occurs when juices from raw beef or poultry come into contact with other foods, such as vegetables. You can also cross contaminate food if you don’t wash your hands after handing raw meats, which is why it’s very important to practice good hygiene whenever you are cooking.

Salmonella – Symptoms Nausea Vomiting Diarrhea Abdominal Cramps Headache Fever Narration: Most people will begin to experience symptoms within 6 to 72 hours after they’ve eaten the contaminated food. They might experience diarrhea, cramps, vomiting and fever. The symptoms will disappear within four to seven days. The majority of people will recover without having to seek treatment from a doctor. However, salmonella can be life-threatening to people with weak immune systems such as children, pregnant women and older adults. Typically appear within 6-72 hours Typically disappear within 4-7 days

Salmonella – Prevention Cook poultry products properly 170° for breast meat 180° for thigh meat Handle raw eggs carefully Avoid unpasteurized milk Narration: In order to prevent Salmonella ensure that you cook poultry products properly. All breast meat should be cooked to the internal temperature of 170 degrees and thigh meat should be cooked to the internal temperature of 180 degrees. Don’t’ forget to wash your hands after handling raw poultry as well as all the surfaces that came into contact with it. Be sure to handle raw eggs carefully and wash any surfaces that come into contact with them with hot water and soap. Also, avoid using unpasteurized milk products.

E. Coli Diverse group of bacteria Does not affect taste, smell or appearance of food Lives in intestinal tracts of humans and animals Narration: There are many types of Escherichia coli (E. coli) bacteria, but only certain strains cause food-borne illness. E . Coli, like Salmonella, does not affect food’s taste, smell or appearance. It is found in the intestinal tract of humans and other warm-blooded animals. One of the most dangerous strains is E. coli O157:H7 which causes 73,000 infections and 61 deaths in the United States every year.

Centers for Disease Control and Prevention, 2009 E. Coli – O157:H7 Cases, 2009 Narration: This graph shows the 70 persons that were infected with E. coli O157: H7 between March 1, 2009 to June 22, 2009 by eating raw cookie dough. Some E. coli cases may go under-reported because they will usually clear up within one to three days without any treatment. Centers for Disease Control and Prevention, 2009

E. Coli – Transmission Can be found in: Raw or undercooked hamburger & salami Produce Unpasteurized products Consuming contaminated food, water or ice Lack of hygiene Narration: E. coli is found in undercooked or raw hamburgers and salami. It’s also found in produce like spinach, lettuce and sprouted seeds like alfalfa sprouts. E. coli is also found in unpasteurized milk, apple juice and apple cider. Customers can get infected by consuming infected food and even water or ice. E. coli can also be transmitted by failure of washing hands thoroughly with warm soap and water after coming into contact with infected animals or persons.

E. Coli – Symptoms Nausea Severe abdominal cramps Diarrhea Loss of appetite Fever Narration: People may begin to experience symptoms within 24 to 72 hours after they’ve eaten the contaminated food. They might experience diarrhea, severe abdominal cramps, loss of appetite and fever. The symptoms will disappear within one to three days. The majority of people will recover without having to seek treatment from a doctor. Although E. coli can affect anyone some populations are more likely to develop complication from exposure such as children, older adults and people with weak immune systems. Typically appear within 24-72 hours Typically disappear within 1-3 days

E. Coli – Prevention Thoroughly cook meat products Internal temperature: 160° Avoid unpasteurized products Wash fruits and vegetables Narration: You can prevent E. coli by cooking all meat products thoroughly to the internal temperature of 160 degrees. As with Salmonella, avoid using unpasteurized products. Also be sure to wash all fruits and vegetables, especially leafy greens which have many spots where the bacteria can be found. We will now move on to some best practices that you can incorporate in your business that will help reduce the incidence of food-borne illnesses.

Best Practices Practice food safety Purchasing Sanitation Contamination Temperature Hygiene Narration: We will now talk about best practices that you can incorporated into your business to ensure that you don’t get these or any other food-borne illnesses in your establishment. We will be covering best practices in purchasing, sanitation, contamination, temperature and hygiene.

Best Practices – Purchasing Arrange deliveries so they arrive one at a time Check shipments when they arrive, before storing away Reject food that has an abnormal color or smell Narration: Proper food purchasing practices are the first step in preventing food borne illness in your establishment. Be sure to arrange deliveries so that they arrive one at a time and not during peak hours to give you and your staff with enough time to thoroughly check your shipment. Check your shipments when they arrive for spoilage or signs of pests. Always reject food that has an abnormal smell or color.

Best Practices – Sanitation Provide multiple sets of sanitized utensils Create a master cleaning schedule Always clean and rinse before sanitizing Narration: Having multiple sets of sanitized utensils can help staff with safe food handling during the busy peak hours. Creating a master cleaning schedule will help ensure that the surfaces that food comes into contact with do not contaminate food. When cleaning and sanitizing, make sure to clean and rinse the surface prior to sanitizing. After sanitation, allow the surface to air dry.

Best Practices – Contamination Separate preparation areas for raw meats Sanitized work stations Proper food storage Narration: In order to avoid cross contamination, make sure that all your meats are prepared in separate areas. Make sure that all cutting boards and knives are properly cleaned and sanitized. Remember not to let fruits and vegetables get into contact with your raw meats. When storing food make sure that your fruits and vegetables are above raw meats. Also be sure that you cover all your foods before storing.

Best Practices – Temperature Cook food at proper temperatures Properly cool foods Provide employees with digital thermometers Narration: Be sure to cook your foods to the proper temperature. As I mentioned previously, when cooking chicken, the breast meat should have and internal temperature of 170 degrees and the thigh meat should have the internal temperature of 180 degrees. Meats should be cooked to the internal temperature of 160 degrees. You maybe want to provide your employees with digital thermometers so that they can quickly check the temperature of the food. When cooling food, never cool at room temperature. Instead, try to cool your food from in the refrigerator .

Best Practices – Hygiene Hand washing Work Attire Narration: Maintaining proper hygiene is an important step in prevention any food-borne illness. Train staff on proper hand washing practices such as washing their hands for a full 20 seconds with soap and warm water and drying their hands with a one time use paper towel or air dryer. Ensure that hand washing sinks are properly stocked and are only used for that purpose Staff should also wear proper work attire such as clean clothes and aprons. Train staff to take off their aprons before using the restroom.

Conclusion Importance of prevention Train staff on proper food handling procedures Implement best practices in your establishment Narration: Prevention is the first step in ensuring that your restaurant is not affected by salmonella, E. coli or other food borne illnesses. Be sure that you train your staff on proper food handling procedures and implement the best practices that we covered in your establishment. Thank you.

References Centers for Disease Control and Prevention (CDC). (2008). Cases infected with the outbreak strain of Salmonella Saintpaul, United States, by state, as of August 25, 2008 9pm EDT. Retrieved October 8, 2009 from http://www.cdc.gov/salmonella/saintpaul/jalapeno/map.html Centers for Disease Control and Prevention (CDC). (2008). Escherichia coli. Retrieved October 10, 2009 from http://www.cdc.gov/nczved/dfbmd/disease_listing/stec_gi.html#1 Centers for Disease Control and Prevention (CDC). (2006). Questions & Answers: Sickness caused by E. coli. Retrieved October 10, 2009 from http://www.cdc.gov/ecoli/qa_ecoli_sickness.htm Centers for Disease Control and Prevention (CDC). (2009). States Where Persons Infected with the Outbreak Strain of E. coli O157:H7 Live, United States, by State, March 1, 2009 to June 22, 2009. Retrieved October 10, 2009 from http://www.cdc.gov/ecoli/2009/0622_map.html

References Cochran, S. (2009, April 27). FDA Warns of Alfalfa Sprouts Salmonella Contamination – Again. Retrieved October 10, 2009 from http://www.associatedcontent.com/article/1688508/fda_warns_of_alfalfa_s prouts_salmonella.html?cat=5 Mayo Clinic. (2009). E. coli: Risk factors. Retrieved October 8, 2009 from http://www.mayoclinic.com/health/e-coli/DS01007/DSECTION=risk-factors Medline Plus. (2009). E. coli enteritis. Retrieved October 10, 2009 from http://www.nlm.nih.gov/medlineplus/ency/article/000296.htm National Food Safety Education Month (NFSEM). (2009). September 2009: “Food Safety Thrives When You Focus on Five!”. Retrieved October 12, 2009 from http://www.servsafe.com/nfsem/

References National Institute of Allergy and Infectious Diseases (NIAID). (2009). E. coli. Retrieved October 10, 2009 from http://www3.niaid.nih.gov/topics/ecoli/ National Institute of Allergy and Infectious Diseases (NIAID). (2007). Salmonellosis. Retrieved October 8, 2009 from http://www3.niaid.nih.gov/topics/salmonellosis/ United States Department of Agriculture (USDA). (2006). Factsheets: Foodborne Illness & Disease Salmonella Questions and Answers. Retrieved October 8, 2009 from http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/index.as p 22