1. Food Safety Best Practices Edwina Hennemann Student Nutrition Coordinator Grants/Cibola County Schools Grants, New Mexico

2. Grants/Cibola County School Student Nutrition Department 37 Employees 10 School Sites (On-site kitchens) Enrollment 3733 ADP Breakfast 2300 ADP Lunch 2800

3. Why Is How We Handle Food Important? Because every year, thousands of people are made sick, and die due to food related illnesses. What we often call “food poisoning”.

4. First Priority of Food Safety Reducing the risk of the GREATEST DANGER “Food –borne Illnesses” STATISTICS: According to CDC 76 million sick per year 325,000 hospitalized per year 5,200 die each year 2-3% cases result in long term illness

5. Hazards of Safe Food Biological Bacteria, Virus, Micro-Organisms Chemical Cleaners, Insecticides, Paints, Additives Physical Hair, Glass, Nails, Staples

6. Biological Hazards-Food Related Sicknesses Most food related sicknesses have common causes and most can be prevented by following common practices. While we can’t prevent or remove all biological hazards, we can reduce the chances that customers will be exposed (Norwalk Virus, Listeria, Salmonella, E. Coli, Botulism, etc..)

7. Chemical Hazards Accidental cross contamination of food, cooking utensils, or food contact surfaces because of improper use or storage. Chemicals added to food because of mislabeled containers Intentional addition of chemicals

8. Physical Hazards Inappropriate activities in the preparation or serving areas Damaged equipment, broken glass, etc. Foreign materials in food products placed accidentally or intentionally

9. Prevention Wash hands after using the bathroom and before preparing foods Wash hands, utensils and equipment thoroughly after/before preparing foods Wash all vegetables thoroughly Cook raw meats & eggs to proper temp. Control Temperatures of ALL foods Restrict food handlers that are infected

10. Best Practices Training Safety and Sanitation (Environmental Improvement Division) ServSafe Norovirus (Food Poisoning) First Aid HACCP (Hazardous Analysis Critical Control Points)

14. “Take Home Moment” Initial Training Repeat training during the course of the year “The food safety of our nation’s children relies on each of you and the training you give to your staff.” Train-Train-Train

15. WEB Sources www.fightbac.org www.scrubclub.org www.foodsafeschools.org