Transcript Food Safety Inservice Presentation (editable PowerPoint file with

FOOD SAFETY—
The fork stops here!
© 2009-2014 National Pasteurized Eggs, Inc. v3659
SafeEggs.com/foodservice
Recalls & Headlines - 2009
• Half a million pounds of ground beef recalled
28 sick, 2 deaths
• Nestles toll house cookies confirmed for the
presence of E. coli – 69 people sickened, one
mother fighting for her life
• JB Swift Beef Co. recalled beef products potentially
contaminated with E. coli after 24 people being ill
Recalls & Headlines - 2009
• Serrano Peppers – Salmonella “St. Paul”
over 1,300 people ill
• Sprouts recalled – Salmonella
• Iceless green onions – Salmonella
• Peanut Butter – Salmonella (2008-2009)
700 people sick, 9 died
400 products recalled
More than a number….
76
325,000
5,000
million people sick
people hospitalized
people die
Foodborne illness costs the US up to $35 billion…
but it’s not really about dollars.
From the Farm to the Fork!
Germs in soil & water
• Enter the food supply on the farm
• Or… in harvesting
• Or… in processing & packaging
• Or… in food service
Meet Typhoid Mary
• A cook in the early 1900s
• Had Salmonella in her body but was not sick
• Spread Salmonella through food she prepared
• Infected more than 47 people (3 died)
• Improper handwashing spread the germs
• Lived many years in quarantine
What do you know?
• Can’t see, taste, or smell germs
• People usually get sick in 1 to 3 days,
but it can be up to 6 weeks!
• Some people think they have “the flu”
• Symptoms: nausea, vomiting, diarrhea, fever,
headache, body ache… even a sore throat
The “200 Club”
There are more than 200 germs that can cause
foodborne illness.
“BAD GUYS”:
 Bacteria
 Viruses
 Parasites
 Molds
 Chemicals
Salmonella bacteria
 Physical objects
Meet the Newcomers!
• Norwalk virus (Norovirus) – 1968 – school children & staff became
sick in Norwalk, Ohio
• E. coli – 1982 – first linked to ground beef
• Listeria monocytogenes – became a serious concern in mid 1980s
• E. coli – 1992 – showed up in apple cider
• Clostridium botulinum – 1994 – in baked potatoes in El Paso
30 people sick
• Cyclospera (parasite) – Guatemalan raspberries – 1996
• Salmonella Newport – 2002 – new, antibiotic-resistant strain in
ground beef – caused an outbreak
• E. Coli in spinach – 2006
200 people sick; $10 million in damage to our economy
Antibiotic Resistance
Many of today’s toughest germs are
“antibiotic resistant”
This means they were stressed and grew stronger
Globetrotters!
• Dangerous germs spread faster through food
and people
• Now a global “germ pool”
“Sam & Ella’s” Top 5!
1 – Food from unsafe sources
2 – Undercooking food
3 – Holding at wrong temperature
4 – Contaminated equipment
5 – Poor personal hygiene
What YOU Can Do
Keep cold food cold and hot food hot because:
bacteria multiply quickly in the danger zone!
What YOU Can Do
Check final temperature with thermometer
(don’t eyeball it)
What YOU Can Do
• Clean & sanitize
• Wash your hands frequently & well
• Use gloves or utensils – no bare hands
• Prevent cross contamination (germs traveling)…
clean and separate!
How do you hit a moving target?
• New germs
• Germs in new foods
• Worldwide “germ pool”
The Fork Stops Here!