Transcript WB-Content & Concepts (Adult)

Food Safety Content
(Adult Appropriate)
Food Safety Professional Development for
Early Childhood Educators
Food Safety Content
• Goals
– Introduce some common food safety terms
– Introduce the types of food containments
– Empower you to protect your center,
classroom, and home from containments that
could harm you
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What is a foodborne illness?
• A foodborne illness is a disease or illness
that is carried or transmitted by food.
• A food infection due to ingestion of food
contaminated with bacteria, viruses, some
molds, or parasites.
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What is a
foodborne illness outbreak?
• A foodborne illness outbreak occurs when
two or more people become ill after
ingesting the same food and a laboratory
analysis confirms that food was the source
of the illness.
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Q: Who is most likely to get a
foodborne illness?
A: An immuno-compromised person
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What is immuno-compromised?
• The immune system is the bodily system that
protects the body from foreign substances, cells,
and tissues.
• Immuno-compromised refers to anyone having
an immune system impaired or weakened (as by
drugs or illness).
• Age and physical condition put some people at
greater risk of contracting a foodborne illness.
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Who might be
immuno-compromised?
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Pregnant women and their unborn babies
Infants and young children
Older adults, mid-50’s and on
People taking antacids
People who have lowered immunity, such
as those with HIV/AIDS or those treated
for cancer or organ transplantation
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People who are
immuno-compromised
are at a
HIGH RISK
of contracting a
foodborne illness.
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What are the
three major types of containments?
• Biological
• Chemical
• Physical
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Biological Contamination
• Contamination caused by living organisms
(microorganisms).
– Bacteria
– Viruses
– Parasites
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Types of
Biological containments
• Bacteria are one-celled
microorganisms
– Examples
• Salmonella
• Shigella
• Campylobacter
• Listeria
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Types of
Biological containments
• Viruses are small, simple life forms
that often cause disease.
– Examples
• Hepatitis
• Norwalk
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Types of
Biological containments
• Parasites are organisms that grow,
feed, and live on or in other organisms
– Examples
• Trichinella
• Giardia
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Environmental Needs of Bacteria
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Temperature and Time
pH (Acidity )
Water
Air
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Environmental Needs of Bacteria
• Temperature and Time
– Microorganisms like to grow at room
temperature.
– A single bacterial cell can multiply into one
million cells in five hours under ideal
conditions.
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Danger Zone
The temperature range from:
40°F to 145° F
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Environmental Needs of Bacteria
• Temperature and Time
• pH (Acidity)
– Bacteria like neutral pH (pH 7.0) like most
foods
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pH of Foods
Acid
Alkaline
Fresh Meat
Limes
Chicken Water
Most fruits and veggies
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1.0
2.0
3.0
4.0 5.0
6.0
7.0
8.0
9.0 10
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Environmental Needs of Bacteria
• Temperature and Time
• pH (Acidity)
• Water
– Bacteria need water just like people to live
and grow
– Bacteria grow in foods with a higher water
content
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Environmental Needs of Bacteria
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Temperature and Time
pH (Acidity )
Water
Air
– Aerobic
 Require oxygen to grow
– Anaerobic
 Will not grow in the presence of oxygen
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Environmental Needs of Bacteria
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Temperature and Time
pH (Acidity )
Water
Air
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Potentially Hazardous Foods
Bacteria generally prefer foods that are
high in protein; such as meat, poultry,
eggs, and diary products.
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Examples
Milk and Milk Products
Sauces
Puddings
Gravies
Egg and Egg Products
Custards
Cream Pies
Meat and Meat Products
Chicken Pot Pie
Meat Loaf
Shellfish or Fish
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Pathogens in Alabama
(Ranked from Most to Least Common)
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Salmonella
Giardia
Shigella
Campylobacter
Hepatitis
Listeria
Vibrio
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Chemical Contamination
• Chemical contamination of food products
can occur when food additives, cleaning
chemicals, pesticides or naturally
occurring toxins are present in food
products.
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Chemical Contamination
• Examples of chemical contamination
include:
– Food additives to which some people are
allergic, such as sulfites and MSG
– Cleaning chemicals and pesticides, which
should be stored away from food or food
handling areas
– Naturally occurring toxins that can be found in
foods such as in wild mushrooms
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What if
chemicals are ingested?
Call
911
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Physical Contamination
• Physical contamination of a food product
can occur when objects such as glass,
hair, dirt, paint chips, insects, etc. become
mixed with food.
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Physical Contamination
• In our homes, we can help to reduce
physical contamination by following these
simple steps:
– Ensure the food preparation surface is clean
prior to using
– Wash hands thoroughly before and after
handling any food products, especially raw
meats
– Cover and properly store any excess
ingredients
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Beware of Allergies
• Allergies are reactions (as by sneezing,
breathing problems, itching, or skin
rashes) to substances, situations, or
physical states that are without
comparable effect on the average
individual.
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Food Allergies
• A food allergy is an immune system
response to a food that the body
mistakenly believes is harmful.
• Once the immune system decides that a
particular food is harmful, it creates
specific antibodies to fight it.
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Food Allergies
• The next time the individual eats that food,
the immune system releases massive
amounts of chemicals, including
histamine, in order to protect the body.
• These chemicals trigger a cascade of
allergic symptoms that can affect the
respiratory system, gastrointestinal tract,
skin, and/or cardiovascular system.
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Food Allergies
• Scientists estimate that approximately 11
million Americans suffer from true food
allergies.
• At the present time, there is no cure for
food allergy.
• Avoidance is the only way to prevent an
allergic reaction.
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What are the symptoms of
of food allergies?
• The most common symptom of a food-allergy
reaction is hives.
• Other symptoms can include one or more of the
following:
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tingling in the mouth
swelling in the tongue and throat
difficulty breathing
abdominal cramps
vomiting
diarrhea
eczema
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What are the symptoms of
of food allergies?
• Anaphylaxis is a sudden, severe allergic
reaction that involves several of the
symptoms listed in the previous slide, as
well as difficulty breathing, drop in blood
pressure, and loss of consciousness.
• In rare cases, it can cause death in a
matter of minutes.
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Allergies Associated with Food
• Eight (8) foods account for 90% of all foodallergic reactions
– Milk
– Eggs
– Peanuts
– Tree nuts
– Walnut, Cashew, etc.
– Fish
– Shellfish
– Soy
– Wheat
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Learn more about food
allergies & managing allergy
issues at your home or center
http://www.foodallergy.org/
What are the three types of
contaminations discussed today?
• Biological
• Chemical
• Physical
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What can you
do to protect yourself?
•Wash your hands
•Handle foods properly
•Store foods properly
•Serve food properly
•Implement Hazard Analysis and Critical
Control Point (HACCP)
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WASH YOUR HANDS
Procedures for properly washing your hands
1. Before starting, make sure clean, disposable
paper is available for drying.
2. Turn on warm water to a comfortable
temperature.
3. Wet hands with warm, running water.
4. Add soap and rub your hands to make a lather.
Do this away from the running water so you
won't wash suds away.
5. Wash front and back of hands, between the
fingers, around nail beds, under fingernails and
jewelry for 20 seconds (Old McDonald).
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WASH YOUR HANDS
Procedures for properly washing your hands
6. Rinse hands well under running water to wash
away the germs that are suspended by the
soap.
7. If your taps do not shut off automatically use
the disposable paper towel to shut off the taps.
8. If your bathroom doors cannot be pushed
open with your foot, use the same paper towel
to open the bathroom door.
9. Discard the used paper towel in a lined trash
container.
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When Should You
Wash Your Hands?
• When arriving at work in the morning
• If moving from one child care group to another
• Before and after food preparation, handling, or
serving
• Before and after eating meals or snacks
• Before and after giving medications
• Before and after playing in water that more than
one person is using
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When Should You
Wash Your Hands?
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After toileting or changing diapers
After assisting a child with toilet use
After handling pets or other animals
After playing in sandboxes
After contamination with body fluids (e.g. blood,
saliva, urine, mucous from the nose)
• After handling uncooked food, especially raw
meat and poultry
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When Should You
Wash Your Hands?
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Before working
Before putting on gloves to work with food
Before touching food
After handling nonfood items, such as cleaning
and laundry supplies
• Between handling different food items
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When should you wash your hands?
ALL THE TIME!!!
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Handle Foods Properly
• Handle food with washed hands
• Clean surface areas where food will be
handled
• Avoid cross-contamination
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Handle Foods Properly:
Cleaning Surfaces
• It is important that we use care when
cleaning and sanitizing surfaces in our
homes.
• Some cleaning products can adversely
affect our ability to breath or cause a
severe skin reaction in some individuals
(chemical contamination & allergies).
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Handle Foods Properly:
Tips for Cleaning Surfaces
• Always make sure to read and follow the
directions on the label of the cleaning
products.
• Read and follow all safety precautions
recommended by the manufacturer.
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Handle Foods Properly:
Tips for Cleaning Surfaces
• Use rubber gloves when cleaning blood,
vomit, or other bodily fluids.
• It is particularly important to use gloves
when you or someone in your environment
has open wounds or a bloodborne disease
such as HIV or hepatitis.
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Handle Foods Properly:
Tips for Cleaning Surfaces
• After cleaning and disinfecting, wipe the
surface with paper towels that can be
thrown away or cloth towels that can be
washed afterwards.
• Cloth towels should be washed using the
sanitation cycle on your washing machine
(or the hottest cycle if a sanitation cycle is
not available).
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Handle Food Properly:
Sanitation of Food Service Areas
• The tables should be washed with a
chlorine bleach solution:
– Before each meal
– After each meal
– Before each snack
– After each snack
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Handle Foods Properly:
Cross-Contamination
• Cross contamination is a term used to
describe how pathogens spread from one
source, such as a food or person, to
another, e.g., bacteria in meat drippings
spreading to fresh produce in the grocery
cart.
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Handle Foods Properly:
Tips to Avoid Cross-Contamination
• Keep it clean. Always wash hands, cutting
boards, dishes, and utensils with hot, soapy
water after they come in contact with raw meat,
poultry, or other raw foods.
• Use separate surfaces. If possible, use one
cutting board for fresh produce and use a
separate one for raw meat, poultry, and seafood.
If you only have one cutting board, wash with hot
water and soap and rinse thoroughly before
using it for the next food item.
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Handle Foods Properly:
Tips to Cross-Contamination
• Separate foods. Try to separate raw meats from
other food in your shopping cart and in your
refrigerator.
• Seal it. Make sure juices from raw meat or
poultry do not drip onto other foods. Seal raw
foods in containers or plastic bags.
• Take special precaution when using marinades!
Sauce which has been used to marinate raw
meats should NOT be used on cooked foods
unless it is boiled first.
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Handle Foods Properly:
USDA & FDA Recommendations
• Always make sure to refrigerate or freeze
perishables, prepared foods, and leftovers
within two hours of purchase or
preparation.
• If the temperature is above 90 °F, reduce
the time frame to 1 hour.
• When marinating, store the foods in the
refrigerator.
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Handle Foods Properly:
USDA & FDA Recommendations
• Your refrigerator should be set at 40 °F to
discourage the growth of foodborne bacteria.
• You can use a refrigerator or freezer
thermometer to check the temperature of your
refrigerator.
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Handle Foods Properly:
USDA & FDA Recommendations
• Never place frozen foods on the counter and
attempt to defrost food at room temperature.
• To safely thaw food, place it in the refrigerator
the night before.
• For quick thawing, submerge food in cold
water in airtight packaging. You can also use
your microwave to thaw food if you plan to
cook it immediately.
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Storing Foods Properly:
USDA & FDA Recommendations
• When storing leftover food products, it is
important that the temperature of food
products be reduced rapidly to
discourage bacterial growth.
• To help reduce temperatures quickly,
separate large amounts of leftovers into
small, shallow containers, which will
allow for quicker cooling of the foods
when placed in the refrigerator.
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Food Storage Myth
Food cannot be placed into the
refrigerator while hot.
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Storing Foods Properly:
USDA & FDA Recommendations
• Hot food can be placed directly in the
refrigerator
• Make sure to divide large quantities of
food into shallow containers for quicker
cooling.
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Storing Foods Properly
• Store dry foods away
from moisture
• Don’t store raw meat
above raw produce
• Don’t store chemicals
with food products
• Label and date leftovers
in the refrigerator
• Wrap and label foods
stored in the freezer
• Cover foods when stored
in the refrigerator
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Storing & Serving Foods
Properly
• General rules
– Keep cold foods cold (milk,
eggs, meats)
– Keep hot foods hot
• BEWARE OF
– Proper cooking temperatures
– Proper storage temperatures
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Serving Food Properly
• Do not eat foods that have fallen on the floor
• Do not eat foods that have been handled with
dirty hands or utensils
• Do not handle the service end of utensils
• Do not serve foods with your hands, use a
clean utensil
• Never place cooked food on the plate that
contained the raw food
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Serving Foods Properly:
Proper Temperatures
• Cook foods to the proper temperatures
• Use a thermometer to check the internal
temperature of food products
• Never eat ground meat that is pink when you
break a hamburger into two halves
• Never eat chicken that is not cooked to well
done
• Cook eggs until the white and yolk is firm
• Be sure to heat leftovers to 165° F
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Hazard Analysis and Critical
Control Point (HACCP)
• HAACP is a food safety and self-inspection
system that highlights potentially hazardous
foods and how they are handled in the food
service department.
• The U.S. Food and Drug Administration (FDA)
recommends implementation of HACCP
because it is the most effective and efficient way
to ensure that food products are safe.
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Seven Principles of HACCP
1. Conduct a hazard analysis.
2. Determine the critical control point (places
where hazards are identified and can be
prevented or controlled).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish record-keeping and documentation
procedures.
7. Establish verification procedures.
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Where can I find
out more about HAACP?
www.nal.usda.gov/foodborne/
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What can you
do to protect yourself?
•Wash your hands
•Handle foods properly
•Store foods properly
•Serve foods properly
•Implement Hazard Analysis and Critical
Control Point
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What have you learned so far?
• Foodborne illness
• Immuno-compromised individuals
• Three types of containments
– Biological
– Chemical
– Physical
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What have you learned so far?
• Environmental needs of bacteria
– Temperature and time
– Acidity (pH)
– Water (moisture)
– Air
• Aerobic
• Anaerobic
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What have you learned so far?
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Potentially hazardous foods
Most common pathogens in Alabama
Allergies
Five ways to protect yourself from
foodborne illness
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Final Thought
WHEN IN DOUBT
THROW IT OUT!
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