1 / 33

Food Safety

Food Safety . Orientation for New Food Service Workers Deborah Minor, MPH student Walden University PH 6165-3 Instructor: Dr. Jalal Ghaemghami Winter, 2010. Who might benefit from this presentation?. New employees Students Supervisory and management staff

vidor
Télécharger la présentation

Food Safety

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Safety Orientation for New Food Service Workers Deborah Minor, MPH student Walden University PH 6165-3 Instructor: Dr. Jalal Ghaemghami Winter, 2010

  2. Who might benefit from this presentation? • New employees • Students • Supervisory and management staff • Anyone who desires a refresher about safe food handling practices

  3. Learning Objectives • Understand what is meant by food borne illness and how often people become ill from contaminated foods • Increase one’s understanding of what agents are most likely to contaminate foods and the illnesses that they cause • Understand practices that are necessary to reduce the risk of food borne illness and your responsibility to prevent spread of these diseases

  4. What is Food borne Illness? • Disease caused by the consumption of contaminated food products • Commonly referred to as food poisoning • Symptoms range from mild to severe • Outbreak = 2 or more people who ate the same food and became ill Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcomon Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  5. Incidence of Food borne Illness • 400-500 outbreaks investigated each year • 76 million cases each year in the U.S. • 325,000 hospitalizations each year • 5,000 deaths each year • Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

  6. What Causes Food borne Illness? • Naturally Poisonous Substances • Poisonous mushrooms and puffer fish • Contamination with chemicals • Mercury, lead and pesticides • Contamination with agents which cause infection • Bacteria, Viruses, and Parasites • Contamination with toxins Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

  7. When do symptoms to begin? Immediate Several Hours Several Days Weeks Scombrotoxin Salmonella E.Coli Hepatitis A Centers for Disease Control and Prevention (CDC). (n.d.). Marine Toxins. Retrieved January 18, 2010 from http;//www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_ghtm. Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  8. Specific microbial agents which cause food borne illness • Viruses • Hepatitis A virus • Norwalk-like viruses • Bacteria • Campylobacter jejuni • Listeria monocytogenes • E.Coli 0157:H7 • Salmonella • Shigella sonnei

  9. Hepatitis A virus • Onset: 28-30 days • Symptoms: fever, tiredness, nausea, abdominal pain & jaundice • Source: ill persons preparing food with soiled hands & eating raw shellfish or other foods contaminated with human waste • Prevention: hand washing, use of gloves, avoid consumption of raw shellfish and avoid working when ill • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  10. Norwalk-like Viruses • Onset: ½ to 3 days • Symptoms: nausea, vomiting, stomach cramps, diarrhea, low grade fever and headache • Source: foods contaminated by soiled hands, contaminated water, fruits and vegetables • Prevention: hand washing, use of gloves, proper washing of fruits and vegetables, avoid work when ill • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  11. Campylobacter jejuni • Onset: 2-5 days • Symptoms: severe abdominal cramping, diarrhea, fever, nausea, vomiting • Sources: raw poultry, raw milk, domestic pets • Prevention: cook poultry to 165°F, avoid cross contamination, pasteurization of dairy products, hand washing • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Campylobacter. Retrieved January 10, 2010 from http;//www.cdc.gov/ncczved/dfbmc/disease_listing/camplylobacter_gi.html

  12. Listeria monocytogenes • Onset: 7-60 days • Symptoms: fever, muscle aches, nausea, diarrhea, headache, stiff neck, confusion and seizures • Sources: raw meats, vegetables and smoked fish, deli meats and soft cheeses • Prevention: thorough hand washing, prevent cross contamination, cook raw meats and wash vegetables. • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Listeriosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html

  13. E. Coli 0157:H7 • Onset: 2-8 days • Symptoms: diarrhea (possibly bloody), abdominal pain, and kidney failure • Source: raw or undercooked meats especially beef, unpasteurized fruit juices, inadequately treated water. • Prevention: Cook beef to a minimum of 155°F, avoid unpasteurized juices & dairy products, chlorination of public water supplies and recreational water sources • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Escherichia coli. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/stec_gi.html • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  14. Salmonella • Onset: 12 – 72 hours • Symptoms: diarrhea, abdominal cramps, fever, headache, nausea and sometimes vomiting • Source: eggs, raw meats, raw poultry and humans • Prevention: avoid cross contamination, cook eggs, meat and poultry thoroughly, do not work when ill • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Salmonellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/salmonellosis_gi.html#6 • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  15. Shigella sonnei • Onset: 1-2 days • Symptoms: diarrhea, fever, abdominal cramps • Source: infected humans, sewage polluted water, foods contaminated by soiled human hands • Prevention: do not work when ill and never touch ready-to-eat foods with ungloved hands • Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html • Chin, J. (2000). Control of communicable Disease Manual (17th ed.). Washington D.C. The American Public Health Association.

  16. How can food become contaminated? • During Slaughter • Through irrigation • During food processing, preparation and storage

  17. Actions which can lead to Food borne Illness • Inadequate Refrigeration • Food left sitting out • Mechanical problems • Inadequate Cooling • Deep pot storage • Counter cooling • Inadequate Cooking • Appears hot but cold inside • Meat & poultry not well done • Inadequate Hot Holding • Cooked food kept under 140° • Inadequate Reheating • Food didn’t reach 165° • Infected Food Handler • Ill worker in the kitchen • Cross contamination by raw food • Raw meat juices on cutting boards, hands or cloths • Contaminated Food • Delivered with bacteria viruses & toxins • Consumption of Raw Food of Animal origin • Clams, eggs, fish & milk • Preparation Several Hours ahead of the Meal U.S. Food and Drug Administration. (n.d.). Food Retrieved January 17, 2010 from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborenillnessandRiskFactorReduction/ucm122832.htm

  18. Steps to Prevent Food borne Illness • Cook • Separate • Chill • Clean • Don’t be a source of infection • Report concerns

  19. Proper Cooking and Reheating Cook to the proper temperature Reheat Appropriately • All cooked foods must be reheated to 165° or above within 2 hours • Once reheated hold above 140° until served Don’t guess --ALWAYS use a thermometer to check temperatures New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

  20. Separate: During Preparation During Storage • Do not share utensils and surfaces for raw and cooked foods • Serve cooked meat on a clean platter • Don’t pool eggs • Place raw meats, fish and poultry lower than other foods Do not Mix Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod//dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

  21. Proper Cold Storage and Cooling • Maintain Refrigerator Temperature at 40°F • Maintain Freezer Temperature at 0 -¯10° F • Rapid Cooling • Reduce temp from 120° to 70° within 2 hours • Further reduce temp from 70° to 45° or colder within 4 additional hours Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from htttp://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

  22. Methods to Achieve Rapid Cooling • Ice Bath • Transfer to shallow uncovered pans • Cut solid foods into smaller portions New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm

  23. Clean • Clean produce prior to slicing through the surface • Discard outermost leaves • Clean and bleach cutting boards, prep surfaces, slicers, and utensils

  24. Prevent food contamination by: • STAYING home if you are sick • HANDWASHING • Before starting work • Before putting on gloves • After touching raw fresh or frozen beef, poultry, fish or meat • After mopping, sweeping, removing garbage, or using the telephone • After using the bathroom • After smoking, eating, sneezing or drinking • After touching anything that might be contaminated New York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers- Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/safety/washing.htm New York State Department of Health (NYSDOH). (n.d.) NYS Laws and Regulations. Retrieved January 18, 2010 from http://www.health.state.ny.us/nysdoh/phforum/nycrr10.htm

  25. Ready-to-Eat Foods Must not be Touched with Bare Hands • To avoid contact with bare hands use: • Disposable Gloves • Forks & Spoons • Tongs • Spatulas • Deli paper • Waxed paper • Napkins • Foods which are not to be touched with bare hands: • Fruits & vegetables served raw • Salads & salad ingredients • Cold meats & sandwiches • Bread, toast, rolls & baked goods • Garnishes • Fruit or vegetables for mixed drinks • Ice • Any food that will not be thoroughly cooked or reheated New York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers-Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/washing.htm

  26. What are the consequences of a food borne outbreak? • Unnecessary illness in customers and employees • Missed time at work • Medical expenses • Loss of customers and decreased sales • Loss of reputation • Lawsuits and legal fees

  27. Cost Analysis of Hepatitis A outbreak The Outbreak Details The Cost of the Outbreak • Denver Colorado Nov-Dec 1992 • 44 case of Hepatitis A associate with a catering facility • 10 employees • 34 persons who attended the catered parties • ~5,000 people potentially exposed • 16,000 people received treatment with immune globulin • Disease Control $689,314 • Direct care to ill $46,064 • Business losses $45,000 • Productivity losses $29,328 • Total Cost $809,706 Centers for Disease Control and Prevention (CDC). (n.d.). Cost of Food borne Illness. Retrieved January 17, 2010 from http://www.cdc.gov/owcd/EET/COST/Fixed/3.html

  28. Who is Responsible for Preventing Food borne Illness? • Food consumers • Food growers and producers • Food inspectors and those who regulate restaurants • Managers and supervisory staff at food establishments • YOU the food service workers

  29. Resources • Centers for Disease Control and Prevention http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm • Food and Drug Administration http://www.fda.gov/Food/FoodSafety/default • New York State Department of Health http://www.nyhealth.gov/environmental/indoors/food_safety/index.htm

  30. Summary Be a Safe Food Service Worker • Prepare, Cook, Serve and Store Food Properly • Perform frequent and thorough hand washing • Stay home when you are ill • Report concerns to your supervisor

  31. References: Centers for Disease Control and Prevention (CDC). (n.d.). Cost of Food borne Illness. Retrieved January 17, 2010 from http://www.cdc.gov/owcd/EET/COST/Fixed/3.html Centers for Disease Control and Prevention (CDC). (n.d.). Food borne Illness. Retrieved January 3, 2010 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Campylobacter. Retrieved January 10, 2010 from http;//www.cdc.gov/ncczved/dfbmc/disease_listing/camplylobacter_gi.html Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Escherichia coli. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/stec_gi.html Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Listeriosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Salmonellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/salmonellosis_gi.html#6 Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html

  32. References con’t: Centers for Disease Control and Prevention (CDC). (n.d.). Division of Food borne, Bacterial and Mycotic Disease Shigellosis. Retrieved January 10, 2010 from http;//www.cdc.gov/nczved/dfdmd/disease_listing/shigellosis_gi.html Centers for Disease Control and Prevention (CDC). (n.d.). Marine Toxins. Retrieved January 18, 2010 from http;//www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_ghtm. Chin, J. (2000). Control of communicable disease manual (17th ed.). Washington D.C. The American Public Health Association. New York State Department of Health (NYSDOH). (n.d.). Cooling & Reheating of Potentially Hazardous Foods. Retrieved January 3, 2010 fromhttp://www.nyhealth.gov/environmental/indoors/food_safety/coolheat.htm New York State Department of Health (NYSDOH). (n.d.). Hand washing & Glove Use for Food Workers- Questions & Answers. Retrieved January 18, 2010 from http://www.nyhealth.gov/environmental/indoors/food_safety/washing.htm New York State Department of Health (NYSDOH). (n.d.) NYS Laws and Regulations. Retrieved January 18, 2010 from http://www.health.state.ny.us/nysdoh/phforum/nycrr10.htm

  33. References con’t: U.S. Food and Drug Administration. (n.d.). Food Retrieved January 17, 2010 from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborenillnessandRiskFactor Reduction/ucm122832.htm

More Related