1. Chapter 18 Food Safety ©2015 Cengage Learning.

2. Food-Borne Illness Food-borne illnesses are a significant threat to public health. Approximately 48 million cases, 125,000 hospitalizations, and 3,000 deaths are reported annually. Children, older adults, pregnant women, and persons with weakened immune systems are at highest risk.

3. Today more than ever, food safety and sanitation are emerging as important issues for child care providers. Why? Children under 5 years old are especially susceptible to food borne illness, which can cause serious side effects, even death Children in diapers present special sanitation and health problems. For instance, illness originally caused by food borne bacteria can easily be spread by diapered children with diarrhea.

4. Food-Borne Illness (continued) The majority of food-borne illnesses are caused by campylobacter, salmonella, and E. coli 0157:H7 bacteria. Illness can be caused by a variety of bacteria, viruses, parasites, and fungi (Table 19-1). Most cause gastrointestinal symptoms, such as severe diarrhea, nausea/vomiting, as well as headache and low-grade fever. Problems can often be prevented by adhering to proper cooking and storage recommendations.

5. Foods Most Commonly Involved By rank order: –Seafood –Eggs –Beef (including ground, jerky) –Fresh produce such as melons, berries, onions, cilantro –Poultry –Unpasteurized dairy products –Wild game –Unpasteurized juices

6. Why Is There More Food-Borne Illness Today? The number of imported foods is increasing. Food production is more centralized. Demand for processed foods has increased. People are eating out more often.

7. ©2012 Cengage Learning. All Rights Reserved. Prevention of Food-Borne Illness More than 85 percent of cases can be prevented through careful attention to: –Personal hygiene –Proper handling and storage of food –Following proper cooking practices

8. Food-Borne Illness The majority of food-borne illnesses are caused by campylobacter, salmonella, and E. coli 0157:H7 bacteria. Illness can be caused by a variety of bacteria, viruses, parasites, and fungi (Table 18-1). Most cause gastrointestinal symptoms, such as severe diarrhea, nausea/vomiting, as well as headache and low-grade fever. Problems can often be prevented by adhering to proper cooking and storage recommendations.

9. Food-Borne Illness

10. Foods Most Commonly Involved By rank order: –Seafood –Eggs –Beef (including ground, jerky) –Fresh produce such as melons, berries, onions, sprouts, cilantro –Poultry –Unpasteurized dairy products –Wild game –Unpasteurized juices

11. Why Is Food-Borne Illness More Common Today? The number of imported foods is increasing. Food production is more centralized and large- scale. Demand for processed foods is greater. People are eating out more often.

12. Food Contamination Foods can become contaminated from a variety of sources: –Bacteria, parasites, viruses, molds, and yeasts –Chemicals, such as pesticides, cleaning products, and metals –Physical items, such as dirt, insects, hair, plastic, rodent droppings, and/or glass

13. Bacterial Growth Conditions that are favorable for bacterial growth include: –Nutrients (especially protein) –Darkness –Moisture –Temperatures between 40°F and 140°F

14. Keeping Food Safe More than 85 percent of food-borne illnesses can be prevented through careful attention to: –Personal hygiene –Proper handling and storage of food –Following proper cooking practices

15. Prevention of Food-Borne Illness Personal health and hygiene –Negative tuberculin test (TB) –Health examination (check for hepatitis) –No gum chewing –Remove jewelry –Follow proper hand washing technique (for children too!) (Teacher Checklist 18-1)

16. Prevention of Food-Borne Illness Proper handling and storage of food –Inspect meats and raw produce carefully Avoid breaks in packaging Pay attention to “Use by” dates –Refrigerate quickly Check refrigerator and freezer temperatures

17. Prevention of Food-Borne Illness Proper handling and storage of food –Only use pasteurized products. –Wash off ends of cans. –Sanitize food preparation areas and prevent cross- contamination (Figure 18-6 and Teacher Checklist 18-2).

18. Prevention of Food-Borne Illness Following proper cooking practices –Defrosting foods in the refrigerator, under cool water, or in the microwave –Cooking to proper temperatures (Figure 18-8) –Cooling foods quickly –Transporting and serving safely

19. Safe Food Handling, Storage & Preparation Click on and watch each of the short videoclips from the U.S. Department of Agriculture (USDA): –Clean: http://www.youtube.com/watch?v=HBg03D1474Q http://www.youtube.com/watch?v=HBg03D1474Q –Separate: http://www.youtube.com/watch?v=hTERWZmGu8s http://www.youtube.com/watch?v=hTERWZmGu8s –Cook: http://www.youtube.com/watch?v=u5LgHDX-0LA http://www.youtube.com/watch?v=u5LgHDX-0LA –Chill: http://www.youtube.com/watch?v=j6izvCovZ4Q http://www.youtube.com/watch?v=j6izvCovZ4Q

20. Prevention of Food-Borne Illness An important step in preventing food-borne illnesses is knowing about the organisms that cause sickness and the effective prevention measures. Review the information in Table 18-1 to learn how food-borne pathogens are spread and how they can be controlled.

21. Food Safety System Hazard Analysis Critical Control Point (HACCP) –A step-by-step system for preventing or reducing potential contamination of food at key points

22. Commercial Food Safety Measures Food processors and manufacturers employ a variety of food safety precautionary measures: –Ultrahigh temperatures (UHT) –Steam pasteurization –Food irradiation –Electrostatic spraying –Rapid chilling and freezing –Improved animal feeding practices

23. Handwashing One of the most important practices to assure personal cleanliness for all persons who will handle food in a child care setting. This includes the children, who must wash their hands thoroughly with soap and water before and after touching food and after going to the bathroom

24. Food Purchasing Be sure that suppliers of food and beverages meet local, state and federal codes Be sure that meats and poultry you purchase have been inspected and passed for wholesomeness by federal; or state inspectors. Use only pasteurized milk and milk products. Do not use home-canned foods or food from dented, rusted, or bulging cans or cans without labels.

25. Food Storage Store all perishable foods at termperatures that will prevent spoilage (refrigerator temperature, 45 o F. or lower; freezer temperature, 0 o F. or lower). Place thermometers in the warmest part of the refrigerator and freezer (near the door) and check them daily. Always examine food when it arrives to make sure it is not spoiled, dirty, or infested with insects.

26. Food Storage (continued) Store unrefrigerated foods in clean, rodent and insect proof, covered metal, glass, or hard plastic containers Store containers of food above the floor on racks or other clean slotted surfaces that permit air circulation. Keep storerooms dry and cool. Store all food items separately from non-food items. Use an inventory system: The first food stored is the first food used. This will insure that stored food is rotated. Inspect food daily for spoilage.

27. Food preparation and storage Wash all raw fruits and vegetables before use. Wash tops of cans before opening. Thaw frozen foods in the refrigerator. Do not thaw frozen foods by allowing them to stand at room temperature. Use a thermometer to check internal temperatures of certain foods to be sure they have been cooked properly

28. Prevent the growth of bacteria by maintaining all potentially hazardous foods at temperatures lower than 45 o F and higher than 140 o F. during transportation and while holding until service. Bacteria grow most rapidly between 45 o and 140 o F. Cover or completely wrap foods during transportation. Never reuse a spoon that has been used even once for tasting. Food preparation and storage

29. Handwashing!!! In addition to protection from foodborne illness, special attention to personal cleanliness procedures reduces the spread of upper respiratory diseases (colds, sore throats, etc.) and gastrointestinal illnesses that are so very common among young children in group care programs.

30. Sanitizing.2819(c) A solution of 100 ppm chlorine or equivalent methods approved by the Department shall be used for sanitizing. A suitable testing method or kit shall be available and used daily to insure compliance with the minimum prescribed strength. These solutions shall be used from separate and properly labeled, hand pump spray bottles.