Transcript File
FOOD SAFETY POWER of ENTRY POWER of SEIZURE Section 13 ORDERS CLOSURE TICKETS SUMMONS 562/90 Amended to 308/06 Regulation examines... HACCP VIDEOS 15 MIN 14 MINS Strategies used by Public Health Inspectors Germs are Microscopic Bacterial Cell Division Will survive 5 minutes of boiling NATIONAL ENTERIC SURVEILLANCE PROGRAM ANNUAL SUMMARY REPORT – 2003 Isolates Reported by Major Disease Group Salmonella 39.1% Viruses 18.0% Vibrio 0.3% Yersinia 3.9% Shigella 5.9% Parasites 13.9% E. coli 7.7% Campylobacter 11.1% National Enteric Surveillance Program (NESP) Major Disease Groups Organism 2001 Year 2002 2003 Salmonella 6383 6256 5411 Campylobacter 1732 1818 1530 Shigella 692 1159 819 E. coli 1333 1284 1063 Vibrio 23 42 45 Yersinia 767 609 546 Parasites 2355 2098 1926 Viruses 1437 1767 2493 Total 14722 15033 13833 Number ofof Human Cases Cases Human Number SalmonellaCases cases from 1990 to 1999 Salmonella from 1990 - 1999 10,000 9,000 8,000 7,000 6,000 5,000 4,000 3,000 2,000 1,000 0 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 Year Year Salmonella - NLEP/NESP Salmonella (NLEP/NESP) Salmonella - NND - - - - Salmonella (NND) Frequency of Reported Cases Cases of Reported Frequency SalmonellaReports Reports by by Month, 1996-1999 Salmonella Month 1996 – 1999 1996 1997 1998 1999 1000 900 800 700 600 500 400 300 200 100 0 J M M J S N J M M J S N J M M J S N J M M J S N All Salmonella - NNDS All Salmonella - NLEP/NESP Typhimurium Enteritidis Heidelberg Hadar Data from NNDS, NLEP and NESP 1200 1000 800 600 400 200 1997 1998 1999 2000 2001 O J A J O J A J O J A J O J A J O J A 0 J Frequency of Reported Cases Frequency of Reported Cases VTEC Cases by Month, 1997 to 2001 (NNDS) Foodborne Illness Outbreak Investigation: Behind the Scences TAPEWORMS Cook all meats to the minimum required internal temperatures specified in the Regulation YEASTS, MOULDS, FUNGI Number of Germs Required to Cause Illness Causes of Foodborne Illness Part 1 of 6: Introduction to Safe Food Handling Part 2 of 6: Holding Time and Temperatures Part 3 of 6: Poor Personal Hygiene Part 4 of 6: Inadequate Cooking and Contaminated Equipment Part 5 of 6: Adulterated Food Part 6 of 6: Review KEEP HOT FOODS HOT Above 60 oC (140 oF) --- KEEP COLD FOODS COLD Below 4 oC (40 oF) Final Cooking Temperatures Whole Poultry: 82C/180F Ground/Cut Poultry: 74C/165F Food Mixtures:71C/160F Pork/Pork Products: 71C/160F Ground Meat: 71C/160F Fish: 70C/158F Other Hazardous Foods: 70C/158F Final Cooking Temperatures 1:You will need an “accurate indicating thermometer” 2:All final cooking temps must be maintained for at least 15 seconds 3: Don’t forget to sanitize the probe thermometer. Temperature Measurement Testing the Internal Temperature of Cooked Poultry • Insert the probe thermometer into at least two areas of a whole bird • Always take the temperature in the thickest part (breast / thigh) • Whole poultry must reach: a minimum 82°C (180°F) for at least 15 seconds • Cut (e.g. thighs, wings) or ground poultry or foods containing any poultry must reach: a minimum 74°C (165°F) for at least 15 seconds Testing the Internal Temperature of Cooked Hamburger • To measure the temperature of a hamburger, take the patty off of the grill to avoid measuring the temperature of the grill instead of the patty • Put the patty on a spatula and insert the probe of the thermometer through the side and into the center of the patty • All ground meat (e.g. hamburger, sausages), and any pork or pork products (e.g. ham), must reach: a minimum of 71°C (160°F) for at least 15 seconds When you measure the temperature of liquid foods, such as soup, gravy, chili or stew, place the probe as close to the center of the liquid as possible. Hot Holding Temperature: 60C / 140F or higher When measuring the temperature of milk bags, put one bag on top of the other and place the probe between them. Cold storage temperature: 4 C / 40 F or cooler 4 oC HOW MANY HOURS??? Cooling Cooling Methods Divide food into shallow pans no more than than two inches deep Separate food into smaller or thinner portions Stir food in a container placed in an ice bath Stir food with ice-filled wands Cooling Rate of Foods 60oC (140oF) to 20oC (68oF) within 2 hours 20oC (68oF) to 4oC (40oF) within 4 hours Cooling Rate of Foods If hazardous foods cannot be cooled within required time frame??? 1: Reheat food product immediately to 74C /165F or 2: Throw the food out Reheating All hazardous foods must be reheated to the minimum final cooking temp. Best Rule: Reheat all hazardous foods to an internal temp of 74C/165F for 15 seconds Note: Thawing in a Microwave: Issues with uneven thawing cook immediately after thawing to the required minimum final cooking temperature. Introduction To Food Hygiene Basic Food Safety: "Health and Hygiene“ 9 mins DIARRHEA DON’T WORK WHEN ILL!!!! •If you have diarrhea you must refrain from food preparation for at least 24 hrs after you are symptom free •If your diarrhea is caused by a virus, then refrain from food handling for 48 hrs after after you are diarrhea free •Use extra care with hand washing for at least 7 days after a bout of diarrhea to be on the safe side!!!! We transferred bacteria to agar plates by touching them with our fingers. First, we touched a plate with dirty fingers. Then we rinsed the fingers in cold water for 20 seconds. Next we washed them with soap and water for 20 seconds. The fingers were then washed an additional 20 seconds. Finally, we dipped the fingers in a sanitizing solution containing chlorine. We could have obtained similar results with a bromine or iodine solution. The fingers touched an agar plate after each cleansing. The plates were incubated at 98°F for 24 hours. The photos show what happened. Unwashed Hand The dirty fingers contained so many bacteria that the areas they touched on the agar plate were masses of colonies. Washed Hand Washing the hands with soap and water for 20 seconds (top) reduced the number of bacteria. However, 20 seconds was not long enough. After the hands were washed again with soap and water for 20 seconds (bottom), the number of bacteria decreased even more. So hands should be washed at least 40 seconds with soap and water. Washing them a full minute is even better. The photos show that soap and water will reduce the number of bacteria on your hands. Removing all bacteria is impossible with soap and water. The important thing is to reduce the number of transient bacteria on your hands. Just be sure to wash your hands thoroughly for at least 40 seconds before you handle food. Sanitized Hand No bacteria grew on the agar plate after the fingers were dipped in a sanitizing solution. The bacteria may or may not have been killed, but the sanitizer stopped their growth. Of course, some people may not be able to use a sanitizing solution because it may irritate their skin. Sanitizer on Sneeze This photo dramatizes the effect of sanitizing agents on bacteria. An agar plate was sneezed on, and then a drop of sanitizing solution was put in the center of the plate. Bacteria grew in the area not touched by the sanitizer. Apron We can also transfer bacteria from dirty aprons to food. We touched a dirty apron to an agar plate and incubated it for 24 hours. The photo shows that the apron contained many bacteria. These bacteria could easily have been transferred to food. This points out the need for wearing clean clothes and clean aprons every day. If your clothes or apron get dirty during the day, change them. Cutting boards are another source of bacteria and should be washed thoroughly after each use. Do not use wooden cutting boards. Bacteria can hide in the wood fiber, making their complete removal impossible. If you use cutting boards or utensils on raw food, don’t use them to hold, serve, prepare or carve cooked food before they are thoroughly cleansed and sanitized. Hair Well-kept hair is attractive, but let’s keep it out of our food. Nobody likes to see hair in what he or she is about to eat. It’s a good sign that someone didn’t follow sanitation rule when the food was processed or prepared. So always wear a hair net or a hat when you work with food. To demonstrate the importance of this, we placed some human hair on an agar plate and incubated it for 24 hours. Look at the number of bacteria that grew around the hair. Like hands, completely removing bacteria from your hair is impossible. Although you may have just washed it, it still contains many bacteria. Pests Flies, roaches and rats leave bacteria on everything they touch. To illustrate this, we let a cockroach walk on an agar plate. The photo, made after 24 hours, shows the number of bacteria the cockroach left on the plate. HANDWASHING DEMONSTRATION HOW WELL DO YOU WASH YOUR HANDS ??? The Good, the Bad & the Ugly GORDON RAMSAY – KITCHEN NIGHTMARES (IF TIME)