1. Safe Lunches

2. Why is Food Safety Important? Protect the health of the children.

3. Role of Public Health Inspector Conduct routine inspections to ensure compliance with the Ontario Food Premises Regulation 562 Purpose is to check that food is prepared, stored and served consistent with accepted public health practices Prevent foodborne illness Educate

4. Can you tell by the look or smell if food is safe to eat?

6. Who Can Get a Foodborne Illness? Anyone Children under 5 years old Elderly people People with a weakened immune system Foodborne illness can lead to serious health complications and even death.

7. What are the Symptoms of Foodborne Illness? diarrhea abdominal cramps fever nausea vomiting headache dehydration

8. When do the symptoms start? Range from ½ hour after eating to as long as several days after eating the contaminated food. 1-3 days after eating the contaminated food is the most common.

9. What causes food to become unsafe? Food become unsafe when something harmful gets into food. This is called contamination.

10. How does food become contaminated? Biological bacteria, viruses, parasites, mould Chemical cleaning & sanitizing chemicals storage/use (directions) Physical hair, bandages, glass, other objects

11. What can we do to keep food safe? Know what foods need special care Keep food at safe temperatures Transporting food Protect food from contamination & cross contamination Practice good personal hygiene Keep surfaces and equipment clean & sanitized

12. Foods that need Special Care Just about any food can cause food poisoning. Certain foods are more likely to be involved in food poisoning.

13. Hazardous Food  High in protein and moist  Neutral pH  Bacteria grows well  Most likely to be involved in food poisoning  Low in protein, dry  High or Low pH  Bacteria does not grow well Hazardous FoodsNon-Hazardous Foods Examples: Flour, Sugar, Bread Examples: Meat, Poultry, Fish, Eggs, milk and dairy products.

14. Temperature Hold and store food at required temperatures.

15. How Does Temperature Affect Bacteria? -18 o C (0 o F) Freezer 4 o C (40 o F) Refrigerator 60 o C (140 o F) Hot Holding 74 o C (165 o F) Cooking Max. time in Danger Zone 2 hrs = 2 hrs DANGER ZONE 4 o C (40 o F) to 60 o C (140 o F)

16. What is the recommended maximum amount of time hazardous foods should stay in the danger zone? a) 12 hrs. b) 8 hrs. c) 4 hrs. d) 2 hrs.

17. Hazardous Foods Keep food hot at 60 o C (140 o F) or hotter or Keep food cold at 4 o C (40 o F) or colder

18. Keep food cold as long as possible Use a refrigerator Ice packs or ice

19. Holding Food Hot Food temperature 60 o C (140 o F) or higher Thermos (temporary) Bain marie (double boiler) Oven Cooking pot or pan on stove top

20. 2 hour rule If the hazardous food has been at room temperature more than 2 hours discard it!

21. Food can go bad if left in the temperature danger zone

22. 1  00:00

23. 2  00:15

24. 4  00:30

25. 8  00:45

26. 16  01:00

27. 32  01:15

28. 64  01:30

29. 128  01:45

30.  02:00 256

31. 512  02:15

32. 1024  02:30

33. 2048  02:45

34. What about transporting food? Use a cooler with frozen ice packs for high risk foods Protect food during transit

35. Cross Contamination Food to food raw food contaminating cooked or ready-to-eat mixing leftovers with fresh Equipment to food cutting surfaces, knives, mixing bowls, wiping cloths People to food sick, hands, hair, finger nails

36. Handwashing Hands…can transfer bacteria and viruses to food. Wash hands prior to eating lunches.

37. Wash Your Hands

38. Leftover Food Leftovers must be discarded

39. Review Keep hot foods hot at 60 o C (140 o F) or hotter. Keep cold foods cold at 4 o C (40 o F) or colder. Freezer packs work in your insulated lunchbox for a few hours but can’t keep food cold for the whole day. Pack non-hazardous foods in the lunch.

40. Any questions about food safety? Ask your Public Health Inspector