Transcript Preventing Foodborne Illnesses

Preventing Foodborne Illnesses
A Module in the Food
Manager Renewal
Program
• Developed by
William Schafer,
Ext. Food Technologist,
U of M
7/19/02
Topics
• Incidence of foodborne illness in U.S. and MN
• Major factors “causing” foodborne outbreaks
• Review of personal hygiene, cross-contamination
and time-temperature guidelines
• “Musts” for food managers/ person-in-charge
U.S.A. Foodborne Illness
• 76 million illnesses, 325,000
hospitalizations, and 5,200 deaths in U.S./
year
• More than 250 different foodborne diseases
• $6.9 billion in U.S. costs with the major
foodborne bacteria (pathogens)
MN Diarrheal Illnesses
• 6.6 million diarrheal illnesses estimated/ year
Of these patients:
• 515,000 seek medical care
• 48,900 visit an emergency room
• 30,500 are hospitalized
45 Outbreaks in MN -Year 2000
32 or 71% food service related
Microbe
22 (49 %) Norwalklike virus
11 (24 %) bacterial
2 ( 4 %) Hepatitis A
Establishment
21 (47 %) restaurants
6 (13 %) caterer
3 ( 7 %) school
cafeterias
2 ( 4 %) nursing
homes
What are the Common Factors
Causing
Foodborne Outbreaks?
• Infected food handler using inadequate
personal hygiene
• Cross-contamination from ingredients, food,
equipment
• Failure to properly cook/ reheat food to
correct temperature
• Holding foods too long in the “Temperature
Danger Zone”- including improper cooling
General
Prevention Guidelines
• Ensure Good Personal Hygiene
• Minimize Initial and CrossContamination
• Control Time and Temperature
Small Group Activity
Three Groups
1. Personal Hygiene
2. Initial and Cross-Contamination
3. Time & Temperature control
Directions: List the major steps in preventing
foodborne illness in your topic area and why that
step was listed.
Good Personal Hygiene
Infected Food Handler - Most Common Cause of
Foodborne Illness in MN
• Wash hands properly and at
critical times
• Avoid potentially hazardous
practices
• Practice good personal hygiene
at home and work
Prevent Initial and CrossContamination
• Confirm “safer” sources of food
supplies
• Receive and store food supplies
appropriately
• Clean and sanitize: surfaces,
equipment, dishes/ tableware, and
work-storing-serving areas
Prevent Initial and CrossContamination (continued)
• Protect water source from backflow
& cross connections
• Keep raw, potentially
contaminated food separate
from RTE or cooked
• Use different or clean equipment and
utensils for raw and RTE or cooked
foods
Control Time & Temp.
It’s a Relationship!
• Cooking/ Heating
– Microbes are consistently killed at a
given high temperature if held for a set
time
155oF for 15 sec for ground beef
– The higher the temperature, the shorter the
holding time required for the same kill
155oF for 15 sec or ¼ min
150oF for 60 sec or 1 min
145oF for 180 sec or 3 min
Control Time & Temp.
It’s a Relationship!
• Cooling/ Chilling - Quickly
– Bacteria multiply faster the warmer the
temperature, especially 41 to 100oF
– Minimize time in the “temperature danger
zone”, 41 to 140oF
– Cool potentially hazardous foods from 140
to 70 oF within 2 hr and from 70 to 41
within an additional 4 hr
Control Time
& Temp.
• Hot holding at 140oF or above
(roasts 130oF )
• Reheating to 165oF for 15 sec
Time Only
• Potentially Hazardous Foods which can be
used
– Working supply of foods held before cooking
– Ready-To-Eat (RTE) items displayed or held
for service for immediate consumption
Time Only Conditions
• Must submit prior written notification
• Mark food container or package with exact
four hour time limit
• Discard food within four hours from when
removed from temperature control
• Maintain written procedures
According to the MN Food Code
Food Managers Must Ensure
• Ill employees are restricted or excluded as
appropriate
• Employee hand washing is monitored
• Proper methods are used to sanitize utensils and
equipment
• Employees properly cook potentially hazardous
foods
• Cooking temperatures are routinely monitored
• Proper methods to rapidly cool potentially
hazardous foods are used and monitored
Thermometer Activity
Two groups
1. Manager
2. New employee
Directions: Teach the new employee how to –
•
•
•
Use and calibrate a thermometer;
temperature requirement of PHFs;
documentation, and Sanitizing