Transcript Make It Safe Keep It Safe CORE Issue Version

Make It Safe, Keep It Safe
Food Safety Education
UC ANR Staff and Volunteers
Food Safety - Why the Fuss?
Estimates of foodborne illnesses
in the U.S. each year
 76 million people
become ill
 325,000 people
are hospitalized
 5,000 people die
Source: Centers for Disease Control, 2006
Food Safety - Why the Fuss?
 Help your clients, volunteers, and
staff stay healthy
 Less risk for your agency, medical
problems, legal action law suits, and
bad feelings
Safe food practices
add up to less risk!
Food Safety Training
Who recommends a basic
knowledge of food safety ?

Food & Drug Administration

United States Department of Agriculture

State and Local Health Departments
Why Gamble With Your Health?
 You can become
ill in ½ hour to 6
weeks after
eating unsafe
foods
What are the Symptoms
of Foodborne Illness?
Possible More Severe
Conditions
Meningitis
Dehydration
(sometimes severe)
Paralysis
People With A Higher Risk Of
Foodborne Illness
Infants
Young children and
older adults
Pregnant
women
People with weakened immune
systems & some chronic diseases
What is Foodborne Illness?
It is an illness caused by the
consumption of a contaminated food
Contamination
is the presence of harmful
substances or conditions in food that
can cause illness or injury to people
who eat unsafe food
...
Foods Can Be Contaminated
As the Food Flows From the
Farm to the Table
Foodborne Hazards
 Physical
 Chemical
 Biological
Physical Hazards
Foreign objects can cause illness or
injury
More Physical Hazards
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Toothpicks
Metal shavings
Glass fragments
Jewelry
Adhesive bandages
Chemical Hazards
Chemical Hazards
 Cleaning Solutions
 Insecticides
Biological Hazards
 Bacteria
 Viruses
 Parasites
Bacteria are the most reported cause of
foodborne illness
U. S. Foodborne Disease Cases
by Known Etiology (2005)
Chemical
151
Multiple
525
Parasitic
739
Bacterial
4,348
Viral
5,018
0
1,000
2,000
3,000
4,000
5,000
Outbreak Surveillance Annual Reports, 2005,
Centers for Disease Control and Prevention
6,000
Sources of Microorganisms
Water
Dirt
Air
Food Handlers
Packaging Material
Insects
Raw Ingredients
Surfaces
Animals
Foods that Bacteria
Contaminate
 High moisture content
 High protein content
 Cut fruits & veggies
Don’t Count on These to
Test for Food Safety!
Sight
Smell
Taste
Even if tasting would tell …
why risk getting sick?
 Even a “tiny taste”
can make you sick
 As few as 10
bacteria can cause
foodborne illnesses!
Four Steps to Prevent
Foodborne Illness
The 2005 USDA
Dietary Guidelines give
four steps to prevent
foodborne illness.
http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
4 Steps to Food Safety
 Clean
 Separate
 Cook
 Chill
Section 3A – Step One: Clean
Clean: Clean vs. Sanitary
 Hand Washing & Personal Hygiene
 Utensils & Surfaces
 Disinfect Solution
 Fruits & Vegetables
Activities
 Handwashing—Glo Germ
 Portable Handwashing Station
 Disinfect Solution—mix and demo
 Continue Chilling Activity
 Continue Bacteria Multiplication Activity
Step 1: CLEAN
Clean:
 Hands
 Utensils
 Surfaces
 Fruits &Vegetables
Do NOT wash or rinse meat and poultry as
this could spread bacteria to other foods
Clean Fruits & Vegetables
 Wash with cold, running water
 Scrub the outside with a CLEAN
vegetable brush
 Do NOT use soap or other cleaners
Clean and Sanitary
Clean
Sanitary
 Remove soil
 Reducing the number
of disease-causing
organisms on the
surface of equipment
and utensils to safe
levels
from the
surfaces of
equipment and
utensils
Good Personal Hygiene
...is essential for people who
work with foods
Good Personal
Hygiene Requires:
 Clean clothing
 Tie hair back or wear hat or
hair net
 No smoking and/or eating
in food preparation and
washing areas
 No jewelry
Wash Your hands!
Handwashing is the most effective way
to stop the spread of illness
Know how to
wash hands:
 Wet hands with warm water
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Apply soap
Rub hands for 20 seconds
Rub between fingers, nails
Rub forearms; then rinse
Use single use towel to dry
Turn off water with towel
Discard towel
Wash Hands after …
Using bathroom or
changing diapers
Handling pets
Sneezing, blowing
nose & coughing
AND before ...
Touching a cut or
open sore
Handling food
Chemical Hand Sanitizers
are NOT an acceptable
replacement for
hand washing
But let’s talk about them- - -
Section 3B – Step 2: Separate
Separate
 Cross-contamination—what it is—how to prevent

Microbial
--Cutting boards
--Raw meat containers
--Food storage
Activities
 Cross-Contamination with Glitter
 Continue Chilling Activity
 Continue Bacteria Multiplication Activity
Step 2: Separate
Separate raw,
cooked, and
ready-to-eat foods
when shopping,
preparing or
storing foods.
Cross Contamination
... is the transfer of harmful substances
from one food to another by way of
hands, utensils, equipment, or directly
by splash and drippage
CHEMICALS
HANDS
BACTERIA
UTENSILS &
EQUIPMENT
Use Different Cutting Boards
 Use one cutting board
for fresh produce
 Use a separate one for
raw meat, poultry and
seafood
When Groovy Isn’t Good!
Replace cutting
boards if they
become
excessively worn
or develop
hard-to-clean
grooves
Use Clean Plates
 NEVER serve foods
on a plate that held
raw meat, poultry
or seafood
 First WASH the
plate in hot, soapy
water, and rinse
before reusing
Avoid Cross Contamination
with Utensils
 Clean and sanitize
utensils and
surfaces:
 After working with
raw foods
 Before working
with ready-to-eat
foods
Avoid Cross Contamination
in Storage
 Keep raw foods
separate from
ready-to-eat and
cooked foods
 Store cooked
and ready-to-eat
foods above raw
foods
Sick people should not
prepare, cook or serve food.
How sick is too sick?
 Colds
 Coughs
 Sore Throat
 Symptoms of intestinal illness
(vomiting, diarrhea, fever)
Section 3C – Step 3: Cook
Cook

Danger Zone

Cooking & Freezing and microbes

Using thermometers/Types of thermometers
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Is it Done Yet?—temperatures for safety

Microwave cooking
Activities
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Calibration of Thermometers
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Continuation of Chilling Activities
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Continuation of Bacteria Multiplication Activity
Step 3: COOK
Cook foods to a safe
temperature to kill
microorganisms
The ONLY way to know if
food has been cooked to a
safe internal temperature
is to use a food
thermometer!
Calibrate Your Thermometer

On a routine basis to
assure accuracy
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After measuring extremely
hot and cold temperatures

When the thermometer is
dropped
Calibrate Your Thermometer
Which ground beef patty is cooked
to a safe internal temperature?
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
This IS a safely cooked
hamburger, cooked to
an internal temperature
of 160º F, even though
it's pink inside
This is NOT a safely cooked
hamburger. Though brown
inside, it’s undercooked
Research shows some
ground beef patties look
done at internal
temperatures
as low as 135º F
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
Using a Food Thermometer
1. Place in the thickest part of food
2. Do NOT touch bone, fat, or
3.
4.
5.
gristle
Begin checking temperature
toward the end of cooking, but
before the food is expected to
be "done"
For irregularly shaped food –
such as beef roast – check the
temperature in several places
Clean thermometer with hot
soapy water before and after
EACH use!
Thermometers and Thin Foods
 For thinner foods such as
meat patties, pork chops
and chicken breasts, use a
DIGITAL instant-read
thermometer – it doesn’t
have to be inserted as far
as a DIAL instant-read
thermometer
For really thin foods, it may
 Disposable temperature
be necessary to insert
indicators are another
a digital thermometer or
option
disposable temperature
indicator at an angle
Thermometers in Thin Foods
For an "instant-read" DIAL
food thermometer, insert
the probe in the side of the
food so the entire sensing
area (usually 2-3 inches) is
positioned through the
center of the food
When grilling or frying, remove the food from
the heat source before inserting the
thermometer
When cooking food in a
microwave oven:
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Cook to temperature of 165oF
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Cover, rotate and stir
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Allow to stand after cooking
Section 3D – Step 4: Chill
 Factors affecting foodborne illness
 Bacteria Multiplication
 Cooling hot foods
 Thaw in refrigerator
 Refrigerator temperatures/thermometers
Activities
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Complete Chilling Activity
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Complete Bacteria Multiplication Activity
Step 4: CHILL
Chill (refrigerate)
perishable foods
promptly and
defrost foods
properly
Causes of Foodborne Illness
4% Use of leftovers
7% Improper cleaning
7% Cross contamination
11% Contaminated raw food
12% Inadequate reheating
16% Improper hot storage
16% Inadequate cooking
20% Infected persons touching food
21% Time between preparing and serving
40% Improper cooling of foods
A Multiplication Quiz
Bacteria numbers can double
every 20 minutes!
How many bacteria will result if 1 BACTERIUM
is left at room temperature for 7 hours?
Answer: 2,097,152!
Refrigerate perishable foods quickly!
How To Be Cool – Part 1
 Cool food in
shallow
containers
 Food should be
no more than
2” deep
 Stir periodically
speeds up
cooling process
How to Be Cool – Part 2
 It’s OK to
refrigerate foods
while they’re still
warm
 Leave container
cover open until
food has cooled
Pass Food through the
Danger Zone
as Few Times as Possible
 Hot foods should be cooled
and reheated only one time
 Cold foods should be kept on
ice or in a cooler
 Discard any remaining food
that has been at room
temperature for over an hour
Pass Food Quickly Through the
Danger Zone
 Thaw foods in the refrigerator
 Cook foods to correct
temperature
 Reheat foods to at least 165oF
 Reheat gravies, sauces and
soups to a boil
 Cool foods from 140o to 40oF
quickly
Keep Cut Fruits & Veggies Cold
 Cut fruits and
vegetables can grow
bacteria
 Keep cut fruits and
vegetables cold
 Do not leave out of
refrigeration more
than 2 hours
The THAW LAW
 Plan ahead to
defrost foods
 The best way to
thaw foods is in the
refrigerator
Recommended Refrigerator
& Freezer Temperatures
 Set refrigerator
at 33º to 40º F
 Set freezer at
0º F or less
Use Thermometers in
Refrigerators and Freezers
Monitor Temperatures in
Refrigerators & Freezers
 Place thermometer in easy to read locations
inside the front of the refrigerator or freezer
 Check temperature weekly
Section 4 –Food Safety: Putting It all Together
 Summary & Closing
 What’s wrong with this picture
 Why food safety is important
Activities
 What’s wrong with this picture
 Post-test
 Evaluation
It’s Important to be Food Safe!
Credits
Centers for Disease Control
University of California Cooperative Extension
Agriculture and Natural Resources
Make it Safe. Serve it Safe, UC ANR
Alice Henneman, University of Nebraska
Cooperative Extension
United States Department of Agriculture
United States Food & Drug Administration
Make It Safe Core Issues Team
Specialists:
Christine Bruhn - [email protected]
Linda Harris – [email protected]
Advisors:
Mary L. Blackburn – [email protected]
Maria Giovanni – [email protected]
Anna Martin – [email protected]
Diane L. Metz – [email protected]
Shirley Peterson – [email protected]
Patti Wooten Swanson – [email protected]
September 2006