FEEDING A CROWD

1. Christine Kastan Extension Agent Virginia Cooperative Extension FEEDING A CROWD Four hour version of course.

2. Course Outline • Welcome (5:30-5:40) • Introduction to microorganisms and basic control concepts (5:40-6:30) • Planning and shopping for event (6:30-6:50) • Cleaning and sanitizing (6:50-7:20) • Cooking temperatures and hot and cold holding temperatures (7:20-7:45) • Break (7:45-8:00)

3. Course Outline Continued • Use of thermometers (8:00-8:15) • Prevention of cross contamination (8:15-8:30) • Personal hygiene and handwashing (8:30-8:45) • Administrative issues: (8:45-9:30) • Application process. • What is needed in order to be approved for a permit. • Discussion of who is required to obtain a permit.

4. Food For Thought • A typical morsel of food journeys 1,400 miles before it is eaten - 50 times farther than it did 20 years ago - changing hands at least six times along the way.

5. Risk Assessment - What Constitutes a PHF • High-protein foods that include milk and milk products, shell eggs, meats, poultry, fish, shellfish, shrimp, oysters, cooked vegetables such as boiled potatoes and green beans, tofu and other soy-foods and raw seed sprouts. Also, any ready-to-eat food that has been touched by human hands is very potentially hazardous.

6. Low Risk Foods • Has a water activity (Aw) level of 0.85 or less (dry/cured foods) • Crackers 0.5 Aw Crisp bacon 0.75 Aw • Dried Fruit 0.55-0.8 Aw Sugar 0.19 Aw • Has a pH of 4.6 or less (acidic foods) • Limes 2.0 Commercial mayonnaise 3.0-4.1 • tomatoes 3.7-4.9 Broccoli 6.5 (PHF) • Carrots 4.9-6.3 Watermelon 5.2-5.6(PHF)

7. Common Foodborne PathogensAgent Cases % Food Related • Norwalk-like 23,000,000 40 • Rotavirus 3,900,000 1 • Campylobacter 2,453,926 80 • Salmonella 1,412,498 95 • Shigella 448,240 20 • C. perfringens 248,520 100 • S. aureus 185,060 100 • E. coli 0157:H7 73,450 85 • Mead et al 1999

8. Characteristics of Bacteria • Living, single-celled • Carried by food, water, humans and insects • Can reproduce rapidly • Some survive freezing • Some form spores • Some spoil food; others cause disease • Some cause illness by producing toxins

9. Time & TemperatureRelationships is The &

10. Growth Chart

11. EXAMPLE Onset times & Symptoms E. coli 0157:H7 • Symptoms: • Intoxication - cramps, abdominal pain, nausea, vomiting, diarrhea, occasionally fever • Infection - bloody diarrhea, colitis • Onset: 12-72 hours

12. VIRUSES • Can’t reproduce outside a living cell • Do not require a PHF to be transmitted • Usually contaminate food through poor personal hygiene • May survive freezing and cooking • Contaminate food and water

13. Biological Seafood Toxins Plant Toxins Mushroom Toxins Physical Foreign Objects Chemical Toxic Metals Pesticides Cleaning Products Other Foodborne Contaminants

14. PLANNING & SHOPPING • Planning your shopping • Planning how you will transport food • Planning and timing the purchase and delivery of food to the event

15. APPROVED SOURCES • Food must come from approved commercial sources. • Home prepared potentially hazardous food not allowed at regulated events. • Example: BBQ from Bubba’s Grocery. What does this mean?

16. Cleaning and Sanitizing • Prior to using food contact equipment or surfaces • When working with a new food item • After a task has been interrupted • At regular intervals if the items are in constant use.

17. Making A Sanitizing Solution • Concentration of bleach and water should be around 100 ppm • Test papers for checking • Storage of wiping cloths between uses

18. Preventing Cross Contamination • Keep raw meats separate from all other foods • Use separate tools and equipment for raw meats. • Don’t touch ready-to-eat foods with bare hands.

19. Controlling Growth TIME Cook to Serve TEMPERATURE Keep 140ºF or  or 41ºF or 

20. Proper Heat Treatment Destroys Bacteria • 165ºF for 15 sec.-poultry • 155ºF for 15 sec.-ground meats • 145ºF for 15 sec.-fish, steaks • 140ºF all other foods to be cooked and held hot Always try to exceed legal minimums!

21. PLANNING Hot and Cold Holding Units • Examples for hot holding: electric roasters, crockpots with removable inserts, chafing dishes • Availability of electricity? • Examples for cold: clean coolers, refrigeration/freezer units

22. Using & Calibrating YourChefs Thermometer • Clean and sanitize the thermometer before placing it into food. • Immerse the stem in the food past the center-point of the shaft. • Routinely calibrate your thermometer in ice water (32°F).

23. Proper Handwash Technique • How important is handwashing? • When should you wash your hands? • How do you properly wash your hands?

24. Handling raw meats or unwashed veg’s Touching hair or body Sneezing, coughing, wiping nose Smoking, eating, drinking beverage Using chemicals Handling garbage Handling soiled equipment Leaving and then before returning to food prep area Touching other unsanitized surfaces Personal HygieneAlways Wash Hands After:

25. Approval of Event • Site shall have approved water source, sewage disposal and trash disposal (responsibility of Event Coordinator). • All food vendors must submit applications for pre-approval in advance of the event. • All non-waivered vendors shall have passed an inspection before offering food to the consumer.

26. Application and Waiver Concept • All food vendors selling potentially hazardous foods shall submit an application in advance of the event. • Even waivered groups/organizations must have their application approved. • Reference health department handouts for additional information.

27. Health Department Applications • Applications can be obtained from any health department office in the state. • Applications can be obtained on-line at www.vdh.state.va.us/ Local Health Districts/ Thomas Jefferson/ Food Establishments.

28. Inspection of Food Concession • All non-waivered concessions must be inspected and approved before cooking and serving food. • Waivered groups working an event > 2 days must be inspected and permitted by the 3rd day.