1. Presented by Natasha S. Hescott
FOOD SAFETY & YOU
Presented by Natasha S. Hescott

2. OBJECTIVES At the end of the workshop, you will:
Understand the importance of safe food for good nutrition and how to prevent diseases.
Understand how personal hygiene, cleaning and sanitizing impacts food safety.
Understand the importance of food preparation and how to prevent cross-contamination.

3. WHAT IS FOOD SAFETY?
Food safety is the handling, storing, and preparation of food to prevent contamination.
Food safety also makes sure that bacteria does not cause diseases and destroy valuable nutrients in the food that is needed for a healthy diet.

4. FOOD-BORNE ILLNESS
According to the Centers for Disease Control (CDC), 48 million people get sick from and 3,000 die of foodborne diseases annually.
Reducing foodborne illness by just 10% would keep 5 million Americans from getting sick each year. 
Foodborne illness is caused by contaminated foods.
-Each year, 1 in 6 Americans (or 48 million people) gets sick from and 3,000 die of foodborne diseases. Reducing foodborne illness by just 10% would keep 5 million Americans from getting sick each year. Preventing a single fatal case of E. coli O157 infection would save an estimated $7 million.
-Any illness caused by food is called foodborne illness.

5. PERSONAL HYGIENE HAND CARE
Hand care is important in preventing the spread of bacteria or microorganisms.
Always keep your fingernails short and clean.
Do not wear false fingernails while conducting a cooking demonstration.
Do not wear nail polish.
Make sure to wear gloves and/or bandage when you have cuts or boils.
As part of your personal hygiene, hand care is important in preventing the spread of bacteria.
1. Always keep your fingernails short and clean. Long nails may be hard to keep clean and can rip the gloves. And can also chip and become physical contaminants.
2. Do not wear false fingernails while conducting a cooking demonstration because false fingernails can break off into foods.
3. Do not wear nail polish. Nail polish can disguise dirt under nails and may flake off into food.
4. Make sure to wear gloves when you have cuts or boils because they contain pus, which can contaminate foods and food surfaces.

6. PERSONAL HYGIENE HAND WASHING
Washing hands properly is the most important way of removing bacteria.
Always make sure that your hands are washed and properly dried before and after handling the following:
Fruits, vegetables, raw meat, poultry, and seafood.
Using the restroom.
Equipment, utensils, and linens.
Eating, drinking, smoking, chewing gum or tobacco.
Using chemicals.

7. CLICK HAND WASHING VIDEO

8. PERSONAL HYGIENE
HAIR RESTRAINTS
Prevent hair from falling into foods and from touching your hair.
It is necessary to wear the following:
Hair nets
Caps
Hats
Scarves

9. PERSONAL HYGIENE CLOTHING, JEWELRY & OTHERS
All clothing must be clean daily.
Aprons must be removed and stored before using the restroom or taking out the garbage (you may not need to do this). Never wipe hands on your apron instead use a towel.
All rings(except a plain band), earrings, bracelets, necklaces, and watches must be removed.
False eyelashes can become a physical contaminant. Be sure to avoid wearing them.
If you are sick, please do not agree to conduct cooking demos.
In addition to washing, hands need other care in order to prevent the spreading of bacteria.
1. Always keep your fingernails short and clean. Long nails may be hard to keep clean and can rip the gloves. And can also chip and become physical contaminants.
2. Do not wear false fingernails while conducting a cooking demonstration because false fingernails can break off into foods.
3. Do not wear nail polish. Nail polish can disguise dirt under nails and may flake off into food.
4. Must wear gloves when you have cuts or infected wounds. Cover all cuts and boils because they contain pus, which can contaminate foods and food surfaces.

10. FOOD PREPARATION PRODUCE During food preparation, try the following:
Make sure fruits and vegetables do not touch surfaces with raw meat, poultry, and seafood. This prevents cross-contamination.
Be sure to wash all produce under running water before cutting and cooking them.
Make sure to only remove the amount of food needed from the cooler to prep in a short period of time.
Make sure to return prep food to the cooler or cook it as quickly as possible.

11. FOOD PREPARATION CROSS-CONTAMINATION
Is the transfer of harmful microorganisms or substances to food.
Occurs at any time.
3 ways food contamination occurs:
1) food to food
2) hands to food
3) equipment/utensils to food
**Ready-to-eat foods must receive the most care to prevent contamination.
1) Food to food: meat or poultry juices touch the ready-to-eat foods.
2) Hands to food: dirty hands, nails, and not washing hands with soap after a rest room visit.
3) Equipment/utensils to food: using the same cutting board for both produce and meats, dirty blender, skillets, & pots. Equipment and utensils are not washed, rinsed, & and sanitized between uses.

12. HOW TO STOCK THE REFRIGERATOR?
CROSS-CONTAMINATION

13. CORRECT REFRIGERATOR SET-UP
Ready-to-eat food D
Ground meats B
Seafood & eggs E C
Whole cuts of beef & pork
Whole & ground poultry

14. FOOD PREPARATION FOOD ALLERGENS
Are proteins in food that some people are sensitive to and can potentially cause severe reactions.
The proteins happen naturally.
6 signs of allergy symptoms:
Abdominal pain
Diarrhea and/or vomiting
Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling of the face, eyes, hands, or feet.

15. FOOD PREPARATION FOOD ALLERGENS
These are the 8 sources of common food allergens:
Eggs
Fish
Milk
Peanuts
Shellfish
Wheat
Soy
Tree nuts
Many food items can cause an allergic reaction. The 8 sources of common food allergens are:
Eggs
Fish
Milk
Shellfish, such as lobster, shrimp, & crab.
Wheat
Soy
Peanuts
Tree nuts, such as almonds, walnut, & pecans.

16. FOOD PREPARATION PREVENTION OF FOOD ALLERGENS
As Community Educators, you will need to do your part in preventing allergic reactions by doing the following:
Communicating to participants about all ingredients in the recipe.
Inquire from participants whether they may be allergic to any of the ingredients in the recipe.
Read the nutrition facts label on all package goods.
As Community Educators, you need to do your part in preventing allergic reactions by doing the following:
-Communicating to participants about all ingredients in the recipe.
-Inquire from participants whether they may be allergic to any of the ingredients in the recipe. For example, some participants may be allergic to tomatoes and others to strawberries. What I have done in the past to accommodate the person who had an allergic reaction to an ingredient, is make a different batch without that ingredient.
-Read the nutrition facts label on the package/product because you will find an Allergy warning sign below the ingredient list.

17. CLICK FOOD ALLERGY VIDEO

18. Never leave foods outside for more than 2 hours.
FOOD PREPARATION
TEMPERATURE DANGER ZONE = 40 °F – 140 °F
Is where foodborne bacteria grows most rapidly doubling in numbers within 20 minutes.
Never leave foods outside for more than 2 hours.
Leftovers must be put in containers for cooling and refrigerate within 2 hours.

19. Keep hot foods hot at or above 140 °F.
FOOD PREPARATION
TEMPERATURE DANGER ZONE = 40 °F – 140 °F
Keep hot foods hot at or above 140 °F.
Keep cold foods cold at or below 40 °F.
Reheat foods to an internal temperature of 165 °F.

20. CLEANING AND SANITIZING
Any surface that touches foods must be cleaned and sanitized:
Before you start working with a different type of food.
After you finish using the surface.
Any time you are interrupted during a task.
Any time items being used are contaminated.
Every four hours if an area is in constant use.

21. CLEANING AND SANITIZING
Surfaces can be washed with hot, soapy water.
Surfaces can also be cleaned with germicidal wipes.
Surfaces can be washed with hot, soapy water.
Surfaces can also be cleaned with germicidal wipes before putting linens on the table.

22. CLEANING AND SANITIZING
Be sure to sanitize the items below after washing with soap and rinsing with water.
Knives
Cutting boards
Pots and skillets
Prep tables
1 tablespoon of unscented liquid chlorine bleach to 1 gallon of water.
1 gallon of water = 16 cups
1 tablespoon of bleach = 3 teaspoons
16 cups water/ 3 teaspoons bleach = 5.33 cups of water

23. CLEANING AND SANITIZING
Sanitizing solution:
1 tablespoon of unscented liquid chlorine bleach to 1 gallon of water.

24. CLICK FOOD-BORNE ILLNESSES VIDEO

25. CONCLUSION
FOOD
SAFETY
HANDLE
PREPARE
STORE
Personal hygiene care is very important in providing food safety on a daily basis.
During food preparation, avoid the temperature danger zone, cross- contamination, and food allergens.
Cleaning and sanitizing prevent the spread of bacteria.
Foodborne illnesses are the most common cause of many food related sickness. It is our responsibility to make sure the foods we serve to the community are safe for consumption.

26. Q & A

27. NYC DEPT. OF HEALTH AND MENTAL HYGIENE FOOD PROTECTION COURSE
Free Food Protection Course Online
Final exam and certificate cost is $24.60
online.shtml

28. https://www.youtube.com/watch?v=KusIuq8 wu_0
RESOURCES
BOOKS/MANUALS
WEBSITES/VIDEOS
ServSafe Manager, 6th ed. National Restaurant Association
Food Training Manual, NYC Department of Health and Mental Hygiene
poisoning/the-danger-zone
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2jc
PZedM

29. Thank you! Presented by Natasha S. Hescott