1. 1 Food Safety in Child Care

2. 2 Centers for Disease Control and Prevention Estimates  76 million cases of foodborne illness per year  325,000 hospitalizations from foodborne illness per year  5,000 deaths from foodborne illness per year

3. 3 Why is there more foodborne illness?  More people eat out F More fruits and vegetables are eaten F Food comes from all over the world F Advanced food preparation F Food prepared off-site

4. 4 Why is there more foodborne illness?  Overuse of antibiotics  Decrease in levels of preservatives, sugar, fat, and salt in foods  Emerging pathogens  Improper food preparation practices

5. 5 Are you in the YOPI group?

6. 6 Common Pathogens Causing FBI  Campylobacter jejuni  Salmonella  E.coli 157:H7  Shigella  Cryptospooridium

7. 7 Symptoms of FBI  Diarrhea  Nausea  Vomiting  Severe headache  Stiff neck  Fever  Chills

8. 8 Most Common Causes of FBI Improper cooling of hot foods

9. 9 Most Common Causes of FBI Improper cooking and holding temperatures

10. 10 Most Common Causes of FBI Improper handwashing

11. 11 Most Common Causes of FBI Infected workers

12. 12 Most Common Causes of FBI Cross-Contamination Hands Food contact surfaces Dish towels Raw foods drip on Ready-to- Eat foods

13. 13 Strategies to Prevent FBI: Food Storage Dry Storage  50 °F – 70 °F  Well-lighted, well-ventilated, and pest-free  Label and date all products and use FIFO  Store all products at least 6 inches above floor  Discard corrugated boxes; they attract pests

14. 14 Strategies to Prevent FBI: Food Storage Cold Storage  41 °F or lower  Record refrigerator temperatures daily  Cover, label, and date foods; and use FIFO  Store all products at least 6 inches off the floor if using a walk-in refrigerator  Store ready-to-eat foods above raw meats

15. 15 Strategies to Prevent FBI: Food Storage Freezer Storage  0 °F or lower  Record freezer temperatures daily  Freeze food items that will not be used within 2 days  Label and date products and use FIFO  Keep frozen products frozen until time for cooking

16. 16 In the Kitchen  Keep cold foods 41 °F or lower  Keep hot foods at 140 °F or higher  Rinse raw fruits and vegetables in cool running water  Avoid cross contamination Strategies to Prevent FBI: Food Preparation

17. 17 Recommended Minimum Internal Cooking Temperatures The 2001 FDA Food Code recommends cooking food items to these temperatures and holding for at least 15 seconds: Eggs145 °F Seafood 145 °F Beef roasts (hold 4 minutes)145 °F Pork 145 °F Ground beef or pork155 °F Poultry165 °F Ground poultry165 °F Mixed dishes165 °F Source: Thermy™

18. 18 Child Care Providers Make a Difference in Keeping Food Safe

19. 19 This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

20. 20 National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs