1. REVIEW

2. Putting it All Together

3. Introduction
The health department calls and says 6 people have reported getting ill after eating at your restaurant.
Little information is known, just the dates they ate at your restaurant, all within a week of each other.
What questions do you ask of the health department?
What do you ask of your staff?
Clker.com clip art

4. And Then …
April 27, 2012
Buncombe County Department of Health, NC Division of Public Health and the CDC investigates link between 27 sick people.
Each of them ate at restaurants in the Asheville area.
So it’s not just your restaurant.

5. What They Found Salmonella Paratyphi B Linked with genetic fingerprint
Bacteria from all the people had the same DNA
This means all illnesses are linked
Blogs.cdc.gov

6. Salmonella Bacteria, many different types.
Infects the digestive system produces toxins
What do we call this type of illness?
Usually can be treated with antibiotics.
Remember YOPI?
AP Photo

7. Other Causes Of Illness/Contamination
Bacteria
Spore formers
Viruses
Parasites
Toxins
Chemical
Physical
Pests
Review each of these categories with the class. Review the whole table on page 19.

8. Reporting Illness/Exclusion
Employees must report to “person in charge”
If diagnosed with illness due to:
Salmonella
Shigella species
E.coli 0157:H7
Norovirus
Hepatitis A
Have had a past illness from above or live in household where someone has had above

9. May 5, 2012 More illnesses, taking the group to 71 9 hospitalizations
Your restaurant is linked to 12 of the illnesses

10. What Caused it?

11. What Went Wrong?
Source: Raw, unpasteurized tempeh (kind of like tofu) was contaminated with Salmonella
Problem: Employees thought is a safe product. It isn’t meat, right?
Ordered from a producer who didn’t tell you it was unpasteurized
Handled contaminated tempeh like
it was a vegetable
Cross contamination is not always obvious!

12. Approved Supplier
All the restaurants got tempeh from a producer in Asheville, NC.
They were inspected.
They weren’t pasteurizing the tempeh.
Salmonella traced back to a guy selling starter mold packets from his apartment in New York

13. Cross Contamination Improper handling led to cross contamination
Surfaces, cutting boards, and knives were used on tempeh and fresh fruits and vegetables
Cleaning and sanitizing could have prevented this outbreak
Storage can be a factor in cross-contamination

14. Personal Hygiene
Hand washing could have been a factor in cross-contamination
Name some important aspects of personal hygiene

15. Cooking Tempeh was not cooked to a safe temperature
Do you remember the Temperature Danger Zone and proper cooling?

16. What Should Have Been Done To Prevent The Outbreak?
Know the specifics of the products
Handle tempeh like its raw meat
Designated work area
Sanitize surfaces, cutting boards, utensils
Wash hands after handling product
Heat to a safe temperature

17. Know Your Products
Which are risky?

18. What Should Have Done Differently?
What if it was your place?
How would you have controlled the risk?

19. Key Points Approved suppliers Pathogens
Preventable cross-contamination
Separate raw and RTE, clean and sanitize, wash hands, proper storage, safe cooking temp.
Proper heating
Employees didn’t understand risks
Business should have trained employees on risk
Manager should keep an eye out, correct on the spot

20. How Did It End? Regulators identified the cause
Tempeh company went out of business
It was produced in a plant with a bunch of other products - They had to shut down for major cleaning and sanitizing

21. Could This Happen To You?