Food Safety is in YOUR Hands So Keep Them Clean!

1. Food Safety is in YOUR HandsSo Keep Them Clean! Luiza Naslausky

3. Today’s Agenda • Your Role in Keeping Food Safe • Good Personal Hygiene • Receiving and Storing Food Safely • Evaluating and Transporting Food Safely • Cleaning and Sanitizing

4. In the News • Common Bacteria Caused Antioch Thanksgiving Dinner Deaths • Norovirus Spreads Throughout NorCal; Health Officials Recommend Hand Hygiene • 22 states now affected by dangerous outbreak of E. coli illness from romaine lettuce • 3 Tons Of Cheese Recalled From California Stores Over Listeria Fears

5. We ALL Do Our Part Handling food safely begins as soon as food gets picked up, delivered, or dropped off Trained agency staff and volunteers distribute food to clients that is safe to consume Our staff is trained to ensure all food safety practices are carried out during every process Food is handled in a safe manner to prevent any foodborne illnesses or outbreaks at agencies

6. Who’s at Risk? • 1 in 6 Americans get sick each year by consuming contaminated food or beverages

7. How Food Becomes Unsafe • Hazards from the Environment Physical Chemical Biological

8. How People Make Food Unsafe Let’s learn and understand the four practices that can make food unsafe.

9. How Food Becomes Unsafe Hazards From People • Poor personal hygiene: • Transferring pathogens from your body to food • Cross-contamination: • Transferring pathogens from one surface or food to another

10. How Food Becomes Unsafe Hazards From People • Time-temperature abuse: • Letting food stay too long at temperatures that are good for pathogengrowth • Poor cleaning and sanitizing: • Transferring pathogens from incorrectly cleaned surfaces to food

12. Understanding Food AllergiesWhat are some of the most common food allergens? Prevent Cross-Contact!

13. Preventing Food Allergen Contamination Prevent Cross-Contact: • Clean and sanitize surfaces that have come in contact with an allergen. • Inspect food packaging for leaks or spills that can cause cross-contact. • Wash hands and change gloves

14. How and when to wash your hands • What to wear • Other important practices

15. How and When To Wash Your Hands • VIDEO

16. How and When To Wash Your Hands Every Switching Task!

17. Using Hand Antiseptics • NEVERuse them instead of hand washing, unless you do not have access to wash your hands. • Use an antiseptic after washing hands. • Wait for the antiseptic to dry before touching food or equipmentor putting on gloves. • Follow manufacturer’s directions.

18. Is This a Safe Practice? Why or Why Not?

19. Stocking The Hand washing Sink: A stocked sink should have: • Hot and cold running water • Liquid soap • Single-use paper towels or hand dryer • Garbage container

20. What’s Wrong With This Picture?

21. What to Wear Jewelry: • Remove jewelry from hands and arms -Before handling exposed food -When working in or around food-handling areas • Do not wear -Rings, except for a plain band -Bracelets, including medical bracelets, and watches

22. Other important Practices • No eating or drinking in food-handling/food storage areas • Report your illnesses if sick, or if you have been diagnosed with a foodborne illness

23. “Whaddya mean sneeze the other way? I only know one way to sneeze!

24. Apply Your Knowledge Activity Which symptoms must be reported to your director or supervisor? __ A. Vomiting __ B. Jaundice __ C. Sore throat with a fever __ D. Being very tired __ E. Diarrhea __ F. Headache

26. Controlling time and temperature • Inspecting food during receiving • Storing food safely

27. Bacteria

28. Salmonella Outbreak - article

30. Controlling Time and Temperature During Receiving What Is Important About This Temperature Range? This is the Temperature Danger Zone. Pathogens on food can grow in this range and cause a foodborne illness.

31. Controlling Time and Temperature During Receiving The Temperature Danger Zone: Food temperatures must becontrolled • From donation pick-up or food bank to handoff to client • Includes time food spends in the warehouse, on the truck, and at the agency

32. Inspecting Food During Receiving Reject Any Food That Has Not Been Received at These Temperatures

33. Common Thermometers in Food Banks and Agencies Thermocouple and other digital thermometers Infrared thermometer Bimetallic stemmed thermometer

34. Correct ways to Calibrate a Thermometer • Fill a large container with crushed ice and tap water. 2. Put the thermometer stem or probe into the ice water. 3. Adjust the thermometer so it reads 32ºF (0ºC).

35. Storing Food Safely General StorageGuidelines: • Store food at least 4 to 6 inches off the floor (pantry, storage/stock room) • Store food away from walls

36. Storing Food Safely General Storage Guidelines: • Store ready-to-eat food above raw meat, seafood, and poultry. • DO NOT store these items on the same shelf or pallet.

37. Safe Practices at Distributions Bagged Produce • Place bagged produce on table, tarp, or cardboard box. Boxed Produce • Can be placed directly on floor short-term. Reusable Bags • Reusable bags (i.e. brown paper bags) should always be in good condition.

38. Food Safety Best Practices Short-term vs long-term

39. Reusable Bags • Bags (plastic, cloth, paper brown bags) are inspected when received prior to using. Discard bags that are: • Overused/ torn/ overall look bad • Dirty/ look unsanitary • Have signs of mold/ mildew/dried up food • Signs of pests or animal hair

40. “How long have we had these Cornflakes, Edna?”

41. What Is the Purpose of “Sell by” Date? A.Used for tracking and recall B.Tells the store how long to display the product for sale C. Date by which the product should be eaten for best flavor or quality D.Last date recommended for the product while at peak quality

42. What Is the Purpose of This Date? A.Used for tracking and recalls B.Tells the store how long to display the product for sale C.Date by which the product should be eaten for best flavor or quality D.Last date recommended for the product while at peak quality

43. What Is the Purpose of “Use By” Date? A. Used for tracking and recall B.Tells the store how long to display the product for sale C.Date by which the product should be eaten for best flavor or quality D. Last date recommended for the product while at peak quality, and may lose nutritional value after date.

44. Best-By or Best if Used By Date: This is a quality date • It tells clients the date by which the product should be eaten for best flavor or quality. • The product is still safe to eat past this date.

45. Rotating Your Food in Storage! • FEFO rule • First Expired – First Out • Arrange your food items following FEFO/FIFO rule. “Help reduce food waste and keep food safe!”

46. Handling Recalled Food • Product recalls are to be considered a priority • Feeding America issues recall notices for all issued recalls from FDA, USDA • Ask your director or supervisor how to handle recalls at your food bank or agency • Follow Proper Procedures!

48. Evaluating the condition of food • Loading and distributing food safely

50. Evaluating The Condition Of Food Which of These Cans Should be Discarded?