1. Firefly owner John Simmons poses at his restaurant at 3824 Paradise Road in Las Vegas on Monday Nov. 18, 2013. (Bill Hughes/Las Vegas Review-Journal) SAFE PLATE MODULE 4

2. May, 2014 Center for Disease Control identified 12 people sick in 4 different states. Seven were hospitalized. Symptoms: Bloody diarrhea & severe stomach cramps for greater then 72 hours No one developed kidney failure - hemolytic uremic syndrome (HUS) What Happened?

3. What They Found CDC interviewed 11 of the 12 ill people All reported eating burgers at a restaurant before getting sick Eight individuals reported eating ground beef prepared rare, medium rare, or “undercooked”

4. What Went Wrong? Escherichia coli (E.coli) O157:H7 was present in ground beef packed and shipped by Wolverine Packing Company Restaurants didn’t heat the burgers to a safe temperature (155 o F) Wolverine Packing Company recalled 1.8 million pounds of ground beef

5. And then…

7. Learning Objectives Identify symptoms, sources, and control methods for STEC (E.coli 0157:H7) List the correct (FDA Food Code) temperature and times for meat, poultry, reheated, and commercially prepared foods Explain correct use and calibration of thermometers Describe four procedures for correct thawing

8. Key Terms STEC - Shiga Toxin producing E Coli Cold spot (core – internal) temperature Cooking end point Cooking monitoring HUS (hemolytic uremic syndrome)

9. Shiga Toxin Producing E. coli STEC

10. Symptoms Bloody diarrhea Abdominal cramps Hemolytic Uremic Syndrome (HUS) –Kidney failure

11. Foods Involved Ground meats Non-intact or mechanically tenderized cuts of meat Unpasteurized milk Unpasteurized fruit juice, apple cider Produce ( lettuce, spinach, sprouts) Commercially processed raw cookie dough RTE foods cross contaminated

12. Control Wash raw fruits and vegetables in clean running water Obtain produce from reliable supplier (GAPS) Do not consume raw milk or cheeses Do not consume unpasteurized juice (requires HACCP) Use good personal hygiene Exclude employees diagnosed with STEC (E. coli 0157:H7) Monitor water sources (potable water) Avoid contact with farm animals and petting zoos

13. Control (continued) Do not serve ground beef cooked to less than 155 o F to at risk populations (YOPI) Do not use “color” of meat or meat juices to determine proper cooking Cook ground beef to a minimum temperature of 155 o F for 15 seconds Monitor temperature with a calibrated thermometer –Develop standard cook time to obtain correct temperature –Monitor and correct

14. Factors Affecting Cooking Rate Initial temperature of food (thawing) Food’s bulk (size) Food composition –Fat increases cook time, moisture decreases time Char on outside increased cook time Airflow and hotspots in ovens

15. Thawing Frozen Food Approved Methods Refrigerator 41 o F or colder Microwave oven (food cooked immediately and manufacturer’s instructions followed) Package submerged under running potable water at 70 o F or lower Part of cooking process

16. Minimum Cooking Temperatures Food ItemMin. Int. Temp Min. Holding Time at Specified Temp. Roast (rare) beef145 o F 130 o F 4 minutes 112 minutes Steaks/chops: Fish, Pork, and other meats, including exotic species of game animals and commercially raised game Fish and meat not listed elsewhere 145 o F15 seconds Unpasteurized shell eggs prepared for immediate service 145 o F15 seconds Injected meat Mechanically tenderized meats 155 o F15 seconds

17. Minimum Cooking Temperatures Food Item Min. Int. Temp. Min. Holding Time at Specified Temp. Ground fish, beef, pork and other meats, including exotic species of game animals and commercially raised game (comminuted) 155 o F15 seconds Unpasteurized shell eggs not for immediate service 155 o F15 seconds Poultry Baluts Stuffed poultry, fish, meat or pasta Stuffing containing fish, meat, poultry or ratites Wild game animals 165 o F15 seconds Food cooked in a microwave oven165 o FUntil the min. temp. is reached in all parts of the food, then allowed to stand for 2 minutes

18. Reheating Food Protect food from contamination Food must reach minimum internal temperature of 165 o F for minimum 15 seconds within 2 hours Dispose of reheated food if it does not reach required temperature in 2 hours Discard uneaten portions of reheated food

19. Consumer Advisory Must inform consumers of the significantly increased risk of consuming undercooked foods (beef, eggs, fish, lamb, milk, pork, poultry, shellfish) Brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means

20. Example CA from the Food Code “Regarding the safety of these items, written information is available upon request” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGS may increase your risk of foodborne illness” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions”

21. Procedure Measuring Temperature Follow manufacturer’s instructions Measure core temperature of solid, PHF/TCS food: refrigerated, being cooked, reheated, cooled, or thawed Insert clean, sanitized probe into center of thickest part of food Stir liquid food before measuring to ensure even temperature

22. Thermometers

23. Checking Your Thermometer Check the accuracy of all food thermometers:  At least once a day  Every time it is dropped  After being exposed to extreme temperatures Methods to check the accuracy:  Boiling water method  Ice-point method If not correct, calibrate

24. Calibration Boiling Water Method

25. Calibration Ice-Point Method

26. Case Study 12 sick with bloody diarrhea How it happened All restaurants received burgers contaminated with E. coli from the same distributor What they found

27. Case Study Improper cooking temperature Possible cross contamination What went wrong Make sure proper internal temperature is reached Prevent cross contamination Prevention

28. Discussion Can your staff communicate the risks of under cooked burgers? How could you explain the risks to them?

29. Activity List the minimum required cooking temperatures and times on page 58 Ground beef Chicken breast Rib eye steak Broiled fish Pork chop cooked in microwave

30. Quiz Which of the following is not a safe method to thaw food: a) At ambient temperature (ordinary room temperature) b) In a refrigerator at 41 o F or colder c) Submerged under running potable water at 70 o F or below d) As part of the cooking process

31. Quiz When cooked, poultry must reach a minimum internal temperature of: a) 145 o F b) 155 o F c) 165 o F d) 175 o F

32. Quiz Cooked liquid food, such as soups, stews, and sauces made from (TCS/PHF) potentially hazardous ingredients should be : a) Placed in plastic containers for cooling b) Heated to 175 o F c) Stirred before temperature is measured to ensure that temperature is even throughout d) Placed in metal containers at a maximum depth of 4 inches

33. Quiz According to the FDA Food Code, TCS/PHF food that has been cooked and cooled must be reheated to a minimum internal temperature and time of: a) 145 o F for 15 seconds b) 155 o F for 15 seconds c) 165 o F for 15 seconds d) 175 o F for 15 seconds

34. Review Use reliable approved suppliers Prevent cross-contamination by uncooked product Proper thawing Monitor cooking time and temperature Consumer advisory Thermometer calibration