Transcript safe lunches - greenspaceamdsb

Safe Lunches
Why is Food Safety Important?
Protect the health of
the children.
Role of Public Health Inspector
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Conduct routine
inspections to ensure
compliance with the
Ontario Food Premises
Regulation 562
Purpose is to check that
food is prepared, stored
and served consistent
with accepted public
health practices
Prevent foodborne illness
Educate
Can you tell by the look or
smell if food is safe to eat?
Who Can Get a Foodborne
Illness?
Anyone
Children under 5 years old
Elderly people
People with a weakened immune system
Foodborne illness can lead to serious health
complications and even death.
What are the Symptoms of
Foodborne Illness?
diarrhea
 abdominal cramps
 fever
 nausea
 vomiting
 headache
 dehydration
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When do the symptoms
start?
Range from ½ hour after eating to as long as
several days after eating the contaminated
food.
1-3 days after eating the contaminated food is
the most common.
What causes food to become
unsafe?
Food become unsafe when something
harmful gets into food.
 This is called contamination.
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How does food become
contaminated?
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Biological
bacteria, viruses, parasites,
mould
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Chemical
cleaning & sanitizing
chemicals
storage/use (directions)
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Physical
hair, bandages, glass, other
objects
What can we do to keep food safe?
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Know what foods need special
care
Keep food at safe temperatures
Transporting food
Protect food from contamination
& cross contamination
Practice good personal hygiene
Keep surfaces and
equipment clean & sanitized
Foods that need Special
Care
Just about any food can cause food poisoning.
Certain foods are more likely to be involved in
food poisoning.
Hazardous Food
Hazardous Foods
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High in protein and moist
Neutral pH
Bacteria grows well
Most likely to be involved in food
poisoning
Examples: Meat, Poultry,
Fish, Eggs, milk
and dairy products.
Non-Hazardous Foods
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Low in protein, dry
High or Low pH
Bacteria does not grow well
Examples: Flour, Sugar, Bread
Temperature
Hold and store food at required temperatures.
How Does Temperature Affect Bacteria?
74oC (165oF)
Cooking
60oC (140oF)
Hot Holding
Max. time in
Danger Zone
DANGER ZONE
4oC (40oF) to
60oC (140oF)
=
4oC (40oF)
Refrigerator
-18oC (0oF)
Freezer
2 hrs
What is the recommended maximum amount of time
hazardous foods should stay in the danger zone?
a)
12 hrs.
b)
8 hrs.
c)
4 hrs.
d)
2 hrs.
Hazardous Foods
Keep food hot at 60o C (140o F) or
hotter
or
Keep food cold at 4o C (40o F) or
colder
Keep food cold as long as possible
Use a refrigerator
Ice packs or ice
Holding Food Hot
Food temperature 60o C (140o F) or higher
Thermos (temporary)
Bain marie (double boiler)
Oven
Cooking pot or pan on stove top
2 hour rule
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If the hazardous food has been at room
temperature more than 2 hours discard it!
Food can go bad if left in the
temperature danger zone
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What about transporting food?
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Use a cooler with frozen
ice packs for high risk
foods
Protect food during
transit
Cross
Contamination
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Food to food
raw food contaminating cooked or ready-to-eat
mixing leftovers with fresh
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Equipment to food
cutting surfaces, knives, mixing bowls, wiping cloths
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People to food
sick, hands, hair, finger nails
Handwashing
Hands…can transfer bacteria and viruses to
food. Wash hands prior to eating lunches.
Wash Your
Hands
Leftover Food
Leftovers must be discarded
Review
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Keep hot foods hot at 60o C (140o F) or
hotter.
Keep cold foods cold at 4o C (40o F) or
colder.
Freezer packs work in your insulated
lunchbox for a few hours but can’t keep
food cold for the whole day.
Pack non-hazardous foods in the lunch.
Any questions about food
safety?
Ask your Public Health Inspector