Transcript 3 Lesson

Teens Serving Safely 3
1
• Is it important to have clean hands and
surfaces??
2
• How long does it take to wash your
hands?
3
• Name the 5 steps of cleaning for
foodservice?
• What are the 4 steps for the Fight BAC
campaign?
4
• How are homemade sanitizing agents
made?
• What does FAT TOM stand for?
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• What food can be left in the Danger Zone?
• What is the temperatures for the Danger
Zone?
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• What does sanitizing do?
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• Cross-contamination
• Transfer of harmful microorganisms from
one item of food to another by either:
• Food contact sources
• Raw food to cooked food
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Food-contact Surfaces
• Items that food either touches or comes in
contact
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Cross-contamination Sources
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Hands
Cutting boards
Countertops
Dishcloths
Dish towels
Sinks utensils
• Refrigerator shelves
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and drawers
Dishes
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• According to FDA and USDA
• ¼ of main meal cooks do not wash their
hands after handling raw meat and fish
• 2/3 of main meal cooks do not wash their
hands after handling raw eggs
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• Second way of cross contamination is when
ready-to-eat food comes into contact
• Raw meat juices drip onto the food in the
refrigerator
– Keep raw meat in bottom shelf in a container
– Leftover marinades need to be discarded
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How to Avoid Cross-contamination
• When grocery shopping…
– Separate raw meats, poultry and seafood
from other items in your cart
– Place raw meat products in separate plastic
bags from other food
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• 2. When refrigerating food
– Place raw meat, poultry, and seafood in
sealed containers to prevent juices from
leaking
– Store all raw meat on the bottom shelf of the
refrigerator to prevent juices from
contaminating other foods
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3. Avoiding Cross-contamination
• Keep hands and work area surfaces clean and
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sanitized
Wash hands with soap and hot water before and
after handling any food or other contaminated
food
Wear clean clothing
Clean up spills immediate with hot soapy water
and paper towels
Wash cutting boards, dishes, and counter tops
with hot soap water before and after each use
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4. When using Cutting Boards…
• Always use a clean cutting board
• Use one cutting board for fresh produce
and a separate one for raw meat products
• Replace cutting boards that have become
worn and have developed har-to-clean
grooves
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5. When marinating foods…
• Marinate in the refrigerator, never on the
counter
• Never use marinade from raw meat
products on cooked foods
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6. When serving foods…
• Never put cooked food onto a plate that
previously held uncooked food
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7. When storing leftovers…
• Store in a clean covered container to
prevent bacterial growth
• Refrigerate or freeze leftovers within 2
hours
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Clams added to Pacific Northwest shellfish warning
URL of this page: http://www.nlm.nih.gov/medlineplus/news/fullstory_37292.html (*this news
item will not be available after 11/12/2006)
Monday, August 14, 2006
WASHINGTON (Reuters) - U.S. health officials added a warning about clams on Friday to their
caution against eating raw oysters from the Pacific Northwest following more reports of stomach
sickness caused by bacteria from the shellfish.
Seventy-two illnesses linked to contaminated oysters and clams were reported from May 20
through July 31, the Food and Drug Administration said. Another 105 probable cases were
recorded during the same time period.
The illnesses were reported in Washington state, Oregon and New York, FDA officials said.
Either shellfish should be thoroughly cooked before eating, FDA officials advised.
Cooking can kill the Vibrio parahaemolyticus (Vp) bacterium linked to the sickness. Vp can cause
mild stomach illness in healthy people and serious illness in the elderly or others with weak
immune systems.
Symptoms, including diarrhea, abdominal cramps, nausea, vomiting, fever and chills, usually start
within 24 hours and last no more than three days.
People who have those symptoms after eating clams or oysters should contact a doctor and their
local health department, the FDA said.
Vp occurs naturally in oysters and clams, but levels rise when water temperatures are warmer,
officials said.
The FDA advisory follows a July 31 warning against eating raw oysters from the Pacific
Northwest.
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• Salmonella Poisoning Outbreak Linked to
Indiana Wal-Mart
Since late May, there have been at least 84
cases of Salmonella poisoning (salmonellosis)
reported in Marion and surrounding counties in
Indiana. Ten of those victims ended up in the
hospital. Indiana health officials have released
information on the source of the outbreak. The
source is the deli and bakery areas of the WalMart on 1133 North Emerson in Greenwood,
Indiana. Learn more about the Salmonella
poisoning outbreak linked to the Greenwood,
Indiana, Wal-Mart deli and bakery areas
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• Longville, Minnesota, E. coli Outbreak
Claims a Life
Carolyn Hawkinson of Longville, Minnesota, died
from complications of an E. coli infection. Our
thoughts and prayers are with the family
today. Services for Mrs. Hawkinson will be held
today at Salem Lutheran Church in
Longville. Read more about the Longville E. coli
outbreak that has claimed the life of Carolyn
Hawkinson.
26
• Utah E. coli Outbreak Linked to Lettuce Prepared
at a Wendy's Restaurant
Pritzker | Ruohonen is monitoring the Utah E. coli
outbreak linked to iceberg lettuce prepared by the
Wendy’s Restaurant at 2500 N. 400 E. in North Ogden,
Utah. According to the Weber-Morgan Health
Department, four (4) people have confirmed E. coli
O121:H19, a serious foodborne illness that can cause
severe dehydration, bloody diarrhea (intestinal
hemorrhaging) and hemolytic uremic syndrome
(HUS). Learn more about the Utah E. coli outbreak
linked to lettuce prepared at a Wendy's Restaurant.
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• Fecal Matter in Water Possible Cause of
Campylobacter and Norovirus Infections
Linked to Camp Grace in Wyoming
88 campers reported gastrointestinal illness after
attending Camp Grace in Wyoming. Tests on 12
of the case patients confirmed six (6) cases of
Campylobacter jejuni (campy) infections and
nine cases of confirmed norovirus infections.
Learn more about Campylobacter and norovirus
linked to Grace Bible Camp in Wyoming.
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• More than 250 different diseases can
cause food poisoning. Some of the most
common diseases are infections caused by
bacteria, such as Campylobacter,
Salmonella, Shigella, E. coli O157:H7,
Listeria, and botulism
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Clean
• Wash hands with warm water
and soap for at least 20
seconds before and after
handling fresh fruits and
vegetables.
• Clean all surfaces and utensils
with hot water and soap,
including cutting boards,
counter tops, peelers and
knives that will touch fresh
fruits or vegetables before and
after food preparation.
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• Rinse fresh fruits and
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vegetables under running
tap water, including those
with skins and rinds that
are not eaten. Packaged
fruits and vegetables
labeled “ready-to-eat”,
“washed” or “triple
washed” need not be
washed.
Rub firm-skin fruits and
vegetables under running
tap water or scrub with a
clean vegetable brush
while rinsing with running
tap water.
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• When shopping, be sure
fresh fruits and vegetables
are separated from
household chemicals, and
raw foods such as meat,
poultry, and seafood in your
cart and in bags at checkout.
• Keep fresh fruits and
vegetables separate from raw
meat, poultry, or seafood in
your refrigerator.
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• Separate fresh fruits and vegetables
from raw meat, poultry and seafood.
Do not use the same cutting board
without cleaning with hot water and
soap before and after preparing fresh
fruits and vegetables.
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• Cook or throw away fruits or vegetables
that have touched raw meat, poultry,
seafood or their juices
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• Refrigerate all cut, peeled or cooked fresh
fruits and vegetables within two hours.
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