1. Food Safety Presented by: Jean Austin & Connie Metcalf University of Maryland Extension Kent Center, February 2009

2. Foodborne illness: It’s in the news.

3. FOODBORNE ILLNESS MODULE 1

4. Causes of foodborne illness uTemperature abuse uPoor personal hygiene uCross-Contamination

5. Foodborne illness “... when a person becomes ill after ingesting a contaminated food...” Foodborne illness can be caused by: uBiological hazards (bacteria, viruses) uChemical hazards (cleaning agents, toxins) uPhysical hazards (bone, glass, metal)

6. Causative agents implicated in foodborne illness (Centers for Disease Control and Prevention)

7. Sources of contamination uFood handler uFood contact surfaces (cutting board, grinder) uAnimals, insects, rodents uWater, air, soil uFood!! (raw)

8. Contributing factors of foodborne illness (Centers for Disease Control and Prevention)

9. Potentially hazardous foods “...foods that can support the growth of harmful bacteria...” uFoods high in protein uFoods low in acid uFoods high in moisture

10. Examples of potentially hazardous foods uBeef, pork, and poultry uSeafood uEggs uCooked Rice and pasta uFruits and vegetables uBeans and potatoes uMilk and dairy products

11. Prevention of foodborne illness uPractice good personal hygiene uPrevent cross contamination uAvoid temperature abuse –Proper cold storage –Proper thawing –Proper cooking –Proper cooling –Proper reheating –Proper hot holding

12. Bacterial growth At time = 0 minutes: 1 bacterial cell At time = 15 minutes: 2 bacterial cells At time = 30 minutes: 4 bacterial cells

13. GOOD PERSONAL HYGIENE It is all about you! MODULE 2

14. . What you cannot see can cause foodborne illness.

15. Handwashing steps  Warm water  Soap  Lather  Friction for 20 seconds  Rinse  Dry With paper towel

16. Cuts and abrasions  Clean the wound  Cover with clean dry bandage  Wash hands  Cover with disposable glove  Change gloves at appropriate handwashing intervals

17. Tobacco use  Never while preparing or serving food  Never around equipment or dishwashing areas  ONLY in designated break areas  Wash hands after smoking

18. Hair restraints  Acceptable: Hats, nets, and hair coverings  Wear restraints consistently  Restrain beards  Secure long hair under restraints

19. Non - acceptable practices   Coming to work when ill  Poor personal hygiene  Un-clean work clothes  False fingernails and nail polish  Jewelry  Uncovered cuts, scrapes, and burns

20. Contamination by food handlers  Inadequate handwashing  Untrimmed fingernails  Soiled clothing  Eating, drinking, or using tobacco  Improper use of hair restraints

21. Contamination by food handlers  Food handlers working while ill  Discharges from eyes, nose and mouth  Cuts, scrapes and bruises

22. MODULE 3 PREVENTING CROSS-CONTAMINATION

23. Cross-Contamination  Cross-contamination is the transfer of harmful substances or micro-organisms to food by:  human hands  food contact surfaces  cleaning cloths, equipment, utensils,  directly from a raw food to a ready-to- eat food.

24. Cold storage  Use refrigerator to keep foods at an internal product temperature of <45°F  Top to Bottom storage  Avoid overloading the refrigerator  Never line the shelves  Use freezer to store already chilled or frozen foods at a temperature of <0° F Code of Maryland regulations

25. Contamination from food contact surfaces  Improperly washed or sanitized equipment Knives Cutting boards can openers Grinders Slicers  Improper storage of in-use utensils Spoons Tongs ice scoop Food scoops Frozen dippers  Store equipment in a clean, protected location

26. Contamination from wiping cloths  Store wiping cloths in sanitizer when not in use  DO NOT store cloths on equipment or preparation surfaces

27. MODULE 4 AVOIDING TEMPERATURE ABUSE

28. The “temperature danger zone” 45° 140° Code of Maryland Regulations

29. Three rules for temperature control uKeep potentially hazardous foods out of the temperature danger zone uPass potentially hazardous foods through the danger zone as quickly as possible uPass potentially hazardous foods through the danger zone as few times as possible

30. Proper methods for thawing, cooking, cooling, and reheating foods

31. Thawing u In the refrigerator: less than 45 o F u Under potable running water: 70 o F or below u In the microwave oven: cook foods immediately after thawing NEVER thaw at room temperature! MD Code of Regulations

32. Cooking uCook all potentially hazardous foods to minimum required temperatures uMeasure the temperature at the thickest part of the food product (usually the center) with an accurate thermometer

33. Microwave cooking uRotate and stir during cooking uCover food to retain moisture uAllow to stand covered for 2 minutes to evenly distribute the temperature

34. Cooling foods rapidly uSmaller portions: break larger food products down to smaller sizes uShallow pans: no more than 2 inches deep for thick foods and no more than 3 inches deep for thinner foods

35. Cooling foods rapidly uIce bath: place containers of hot food into a sink or other container filled with ice uStir food frequently to accelerate cooling uRemove lids of containers in coolers or on ice ONLY during cooling

36. Proper methods for reheating foods uPotentially hazardous foods must be re-heated to 165 o F in 2 hours or less uConventional stoves, ovens, steamers, and microwave ovens are approved for re-heating use Crockpots and steam tables are NOT approved because they do not rapidly heat foods.

37. Proper use of thermometers uThe sensing portion of the thermometer must be clean and sanitized uThe sensing portion of the thermometer must be positioned in the center-most region of the food product or container uMake certain the thermometer temperature has stabilized before taking a reading

38. Preventing cross - contamination uClean the probe of the thermometer with a single-service towel or alcohol swab, or rinse in a sanitizing solution when transferring to different foods uThermometers can also be sanitized by submerging in hot water (> 180 o F) uClean and sanitize the probe when moving from raw to cooked or ready-to-eat foods uDon’t wipe probes on a soiled cloth or apron!

39. Prevention of foodborne illness uPractice good personal hygiene uPrevent cross contamination uAvoid temperature abuse –Proper cold storage –Proper thawing –Proper cooking –Proper cooling –Proper reheating –Proper hot holding

40. FIGHT BAC!  Clean  Wash hands and surfaces often.  Separate  Don’t cross-contaminate.  Cook  Cook to proper temperatures.  Chill  Refrigerate promptly.