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2. Feeding the Community Safely was developed by the Maryland Cooperative Extension, University of Maryland, College Park and Eastern Shore and the Purdue Extension Service, Purdue University. The program has been endorsed by the Maryland Department of Health and Mental Hygiene. Feeding the Community- SAFELY!

3. FOODBORNE ILLNESS MODULE 1

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

5. A look at the numbers... Every year diseases caused by pathogens in food results in an estimated: u 325,000 serious illnesses resulting in hospitalization u 76 million cases of gastrointestinal disease u>5,000 foodborne associated deaths

6. 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)

7. Symptoms of foodborne illness uNausea uVomiting uDiarrhea uFever uHeadache

8. Who is most at risk? At-risk populations: uInfants uElderly uPregnant women uImmunocompromised population

9. Where does contamination occur? (Centers for Disease Control and Prevention)

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

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

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

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

14. 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

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

16. 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

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

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

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

20. Common foodborne diseases spread by poor hygiene  Hepatitis A  Norwalk virus  Shigella  E coli O157:H7  Salmonella typhi  Staphylococcus aureus

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

22. A Survey of Handwashing Behavior Prepared for: American Society for Microbiology September 2000 Conducted by: Wirthin Worldwide

23. Wirthlin Worldwide observed the behavior of 7,836 individuals in public restrooms and recorded whether or not they washed their hands after using the facilities. The research was conducted in 5 different cities: City & SiteDate(s)MalesFemalesTotal Chicago, Navy Pier8-26106115362597 New Orleans, Treasure Chest Casino8-24, 8-278476661513 San Francisco, Golden Gate Park8-24, 9-2259294553 Atlanta, Braves Baseball Game8-27365525890 New York City, Grand Central Station & Penn Station 8-24, 8-28105712262283

24. Actual handwashing behavior after using public restrooms is lower than reported !

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

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

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

28. 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

29. MODULE 3 PREVENTING CROSS-CONTAMINATION

30. 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.

31. How does it happen?  Improper storage practices  Contact with food workers  Food and/or ingredient contamination  Contact with food contact surfaces of equipment, utensils, and wiping cloths  Contamination from ice  Contamination by consumers

32. Protecting stored food  Keep food storage areas clean and sanitary  Use “F.I.F.O.”  Properly store foods away from toxic items such as cleaning agents

33. Protecting stored food  Store foods on shelves at least six inches above the floor  Prevent insect and rodent infestation  Prevent leakage from overhead pipes

34. Cold storage  Use refrigerator to keep foods at an internal product temperature of <41°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

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

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

37. 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

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

39. Wash, rinse and sanitize  Three compartment sink  Separate handwashing sink Wash, rinse, sanitize

40. Contamination from ice  Ice used for cooling food in storage must not be used or sold for human consumption  Metal scoops should be used to serve ice

41. Cross - contamination from consumers  Provide clean tableware for second portions and refills  Make policies for use of personal refillable take-out beverage containers  Have provisions for condiment protection

42. MODULE 4 AVOIDING TEMPERATURE ABUSE

43. The temperature “danger zone” 41 ° 135° Code of Maryland Regulations

44. 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

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

46. Thawing u In the refrigerator: less than 41 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! Code of MD Regulations

47. 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

48. Final cooking temperatures uPoultry and stuffed meats: 165 o F for at least 15 seconds uGround beef and pork: 155 o F for at least 15 seconds uPork, ham, sausage and bacon: 155 o F for at least 15 seconds uAll other potentially hazardous foods: 145 o F for at least 15 seconds Code of MD Regulations, FDA

49. Final cooking temperatures Rare Beef Roasts: 140 ° F for at least 12 minutes or 130 ° F for at least 121 minutes Code of MD Regulations, FDA

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

51. 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

52. 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

53. Cooling rates for chili: ice bath vs. walk-in cooler

54. 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.

55. Temperature measurement uThermometers: digital or dial type with metal stem uThermocouple: separate probe handle Liquid-filled thermometers (alcohol or mercury) are NOT to be used

56. Thermometer accuracy and calibration uAll thermometers that are used to check food temperatures must be calibrated regularly to ensure accuracy uOnly thermometers that are accurate and can be calibrated should be used

57. 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

58. 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!

59. Food Safety Team- Dianne Miiller, Cassandra Corridon, Sharon Gandy, Madeleine Greene, Mark Kantor Adapted from “Food Safety Day, Richard Linton, Purdue University - !

62. Most Frequently Observed Critical Violations

63. Cold storage  Use refrigerator to keep foods at an internal product temperature of <40°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 USDA

64. Cold storage  Use refrigerator to keep foods at an internal product temperature of <41°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 FDA

65. The “temperature danger zone” USDA

66. The temperature “danger zone” 41 ° 135° FDA

67. Thawing uIn the refrigerator: less than 40 o F uIn the sink with room temperature water uIn the microwave oven: cook foods immediately after thawing NEVER thaw at room temperature! USDA

68. Thawing u In the refrigerator: less than 41 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! FDA

69. Final cooking temperatures uPoultry and stuffed meats: 180 o F uGround beef and pork: 160 o F uPork, ham, sausage and bacon: 160 o F uAll other potentially hazardous foods: 160 o F USDA

70. Final cooking temperatures Beef Roasts: Medium rare- 145° Medium- 160° Well done- 170° USDA

71. HACCP A Hazard Analysis Critical Control Point food safety system  Identify the foods and procedures that are most likely to cause foodborne illness  Build in procedures that reduce the risks of foodborne outbreaks  Monitor all procedures to ensure food safety

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