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Food Safety Educational Presentation

Food Safety Educational Presentation. Foodborne Illness Outbreak: “The occurrence of two or more unrelated cases of similar illness resulting from the ingestion of a common food.” US Department of Health and Human Services-Food and Drug Administration. FOODBORNE STATISTICS.

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Food Safety Educational Presentation

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  1. Food Safety Educational Presentation

  2. Foodborne Illness Outbreak: “The occurrence of two or more unrelated cases of similar illness resulting from the ingestion of a common food.” US Department of Health and Human Services-Food and Drug Administration

  3. FOODBORNE STATISTICS It is estimated that foodborne diseases  cause approximately  76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. Centers for Disease Control and Prevention (CDC)

  4. An outbreak of the bacterial disease Shigellosis has been confirmed and epidemiologically linked to at least 12 cases of illness from food consumed from a salad bar at a restaurant located in the northwest part of Lake County. Medical tests from the restaurant indicated the illness in two employees who prepared food and washed equipment at the establishment. Included in the confirmed cases, is at least one person who is employed at a second Lake County Restaurant. Tests are pending on additional employees at the second restaurant and no illness has been confirmed to food consumed at this second restaurant. Proper HAND WASHING, including the use of nail brushes and double HAND WASHING after bowel movement, would have prevented this outbreak, which in a short period of time has involved individuals in multi-county area. Symptoms of Shigellosis: Diarrhea (often bloody) Fever Stomach cramps (1-3 days after exposure) Severe symptoms warrant hospitalization Route of infection passes from person to person via fecal oral route Food may become contaminated form infected persons who do not wash their hands properly Food News Flash

  5. The Lake County Health Department alerted physicians and the public about an outbreak of Salmonellosis, a severe diarrheal illness. On July 2, 2003, health officials reported six confirmed cases and a number of probable cases of the disease. Salmonella bacteria may be transmitted by an infected person who fails to wash his/her hands after using the restroom. Salmonella infections may also be acquired from eating contaminated food. One may be contagious for several days to several weeks. The illness usually resolves on its own, but in some cases antibiotics may be appropriate. Over-the-counter medications for diarrhea are likely to make the illness worse and should be avoided. Symptoms of Salmonella: Diarrhea (often bloody) Fever Stomach cramps Inflammation of the colon and the small intestine Sudden onset of headache Loss of appetite Onset of symptoms 12 to 36 hours after being exposed to the bacterium Persons who have diarrhea should never prepare food or pour water for others until two consecutive lab tests establish that they are no longer carrying Salmonella. FOOD NEWS Flash

  6. Time/Temperature Temperature Danger Zone: 410F - 1400F Cross Contamination Storing raw foods above ready-to-eat foods Hand washing For 20 seconds (sing Happy Birthday twice) with soap, warm water, and paper towels THE BIG THREE:LEADING CAUSES OF FOODBORNE ILLNESS

  7. When Storing Food: Store deliveries as soon as they are inspected Store meat, poultry and dairy products in the coldest part of the unit away from the door making sure not to cross-contaminate. Don’t overload refrigerators or line shelving with foil or paper. Check temperatures of stored foods; cold foods shall maintain 41oF or below Never place hot foods in the refrigerator (ensure proper cooling technique before placing hot foods in refrigerator) Keep dry storage area cool and dry Preventing Time-Temperature Abuse During Storage

  8. 145 155 165 145 145 145 155 165 165

  9. What’s wrong with this picture?Identify the 12 problems

  10. Cross-contamination is the transfer of harmful microorganisms or substances to food, and covers a multitude of potential food handling errors in all stages of food flow. Cross-contamination can occur at any time. The 3 routes: 1) food to food 2) hands to food 3) equipment to food **Ready-to-eat foods must receive the most care to prevent contamination. Cross-contamination

  11. STOCK THE REFRIGERATOR

  12. Correct set-up

  13. Calibrating a Thermometer • Two basic ways to calibrate a metal stem thermometer: • Ice water • Boiling water

  14. Ice Water Fill a large glass with finely crushed ice and cool water Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass. Wait a minimum of 30 seconds before adjusting. Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer and turn the head so the pointer reads 32 °F. Calibrating a Thermometer

  15. Boiling Water Bring a pot of tap water to a full rolling boil. Immerse the stem of a food thermometer in boiling water a minimum of 2 inches and wait at least 30 seconds. Without removing the stem from the pan, hold the adjusting nut under the head of the food thermometer and turn the head so the thermometer reads 212 °F. Calibrating a Thermometer

  16. HANDWASHING

  17. HOW TO WASH Equipment needed: Hand sink with hot and cold running water, soap, and disposable paper towel Steps: 1.     Remove all jewelry from wrists and hands 2.   Wet hands and apply soap 3.   Build up a good lather and vigorously rub hands together for a MINIMUM OF 20 SECONDS (the time it takes to sing Happy Birthday twice) 4.   Pay particular attention to underneath fingernails,cuticles, in-between fingers,and wrists 5.    Rinse hands free of soap and dry hands with a disposable paper towel 6.   Turn sink faucet off with paper towel

  18. WHEN TO WASH HANDS • AFTER TOUCHING THE BODY (NOSE, MOUTH, HAIR, ETC.) • AFTER USING THE RESTROOM • AFTER EATING, DRINKING, OR SMOKING • AFTER HANDLING SOILED EQUIPMENT • AFTER TOUCHING RAW MEAT • BEFORE AND AFTER PUTTING ON GLOVES • AFTER TAKING OUT THE GARBAGE • AND THE LIST GOES ON . . . . AND ON. . . . .

  19. WHY WASH YOUR HANDS? • Hands are particularly important in transmitting foodborne pathogens • Dirty hands and/or fingernails may contaminate the food being prepared • Employees may serve as a reservoir for pathogenic microorganisms

  20. Lake County Health DepartmentEnvironmental Health Services • Waukegan Office: 3010 Grand Ave. (847) 377-8040 Fax: (847) 782-8425 • Wauconda Office: 118 S. Main St. (847) 984-5000 Fax: (847) 526-7086 • Lake Villa Office: 121 E. Grand Ave. (847) 356-6222 Fax: (847) 356-3606

  21. Questions or Comments

  22. Thank You! We greatly appreciate your attendance and participation in our “Food Safety Educational Presentation”

  23. ADDITIONAL WEBSITES FOR HELPFUL INFORMATION • Lake County Health Department: http://www.co.lake.il.us/health • US Food and Drug Administration Center for food and applied nutrition: http://vm.cfsan.fda.gov • National Restaurant Association Education Foundation: http://www.nraef.org • Center for Disease Control and Prevention: http://www.cdc.gov 01/05: cmf/mbw

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