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Make It Safe, Keep It Safe Food Safety Education UC ANR Staff and Volunteers. Food Safety - Why the Fuss?. Estimates of foodborne illnesses in the U.S. each year. 76 million people become ill 325,000 people are hospitalized 5,000 people die. Source: Centers for Disease Control, 2006.
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Make It Safe, Keep It SafeFood Safety Education UC ANR Staff and Volunteers
Food Safety - Why the Fuss? Estimates of foodborne illnesses in the U.S. each year • 76 million people become ill • 325,000 people are hospitalized • 5,000 people die Source: Centers for Disease Control, 2006
Food Safety - Why the Fuss? • Help your clients, volunteers, and staff stay healthy • Less risk for your agency, medical problems, legal action law suits, and bad feelings Safe food practices add up to less risk!
Food Safety Training Who recommends a basic knowledge of food safety ? • Food & Drug Administration • United States Department of Agriculture • State and Local Health Departments
Why Gamble With Your Health? • You can become ill in ½ hour to 6 weeks after eating unsafe foods
Possible More Severe Conditions Meningitis Dehydration(sometimes severe) Paralysis
People With A Higher Risk Of Foodborne Illness Infants Young children andolder adults Pregnantwomen People with weakened immune systems & some chronic diseases
What is Foodborne Illness? It is an illness caused by the consumption of a contaminated food
Contamination ...is the presence of harmful substances or conditions in food that can cause illness or injury to people who eat unsafe food
Foods Can Be Contaminated As the Food Flows From the Farm to the Table
Foodborne Hazards • Physical • Chemical • Biological
Physical Hazards Foreign objects can cause illness or injury
More Physical Hazards • Toothpicks • Metal shavings • Glass fragments • Jewelry • Adhesive bandages
Chemical Hazards • Cleaning Solutions • Insecticides
Biological Hazards • Bacteria • Viruses • Parasites Bacteria are the most reported cause of foodborne illness
U. S. Foodborne Disease Cases by Known Etiology(2005) Outbreak Surveillance Annual Reports, 2005, Centers for Disease Control and Prevention
Water Air Dirt Insects Animals Sources of Microorganisms Food Handlers Packaging Material Raw Ingredients Surfaces
Foods that Bacteria Contaminate • High moisture content • High protein content • Cut fruits & veggies
Don’t Count on These to Test for Food Safety! Sight Taste Smell
Even if tasting would tell …why risk getting sick? • Even a “tiny taste” can make you sick • As few as 10 bacteria can cause foodborne illnesses!
Four Steps to Prevent Foodborne Illness The 2005 USDA Dietary Guidelines give four steps to prevent foodborne illness. http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
4 Steps to Food Safety • Clean • Separate • Cook • Chill
Section 3A – Step One: Clean • Clean: Clean vs. Sanitary • Hand Washing & Personal Hygiene • Utensils & Surfaces • Disinfect Solution • Fruits & Vegetables • Activities • Handwashing—Glo Germ • Portable Handwashing Station • Disinfect Solution—mix and demo • Continue Chilling Activity • Continue Bacteria Multiplication Activity
Step 1: CLEAN Clean: • Hands • Utensils • Surfaces • Fruits &Vegetables Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods
Clean Fruits & Vegetables • Wash with cold, running water • Scrub the outside with a CLEAN vegetable brush • Do NOT use soap or other cleaners
Clean and Sanitary Sanitary • Reducing the number of disease-causing organisms on the surface of equipment and utensils to safe levels Clean • Remove soil from the surfaces of equipment and utensils
Good Personal Hygiene ...is essential for people who work with foods
Good Personal Hygiene Requires: • Clean clothing • Tie hair back or wear hat or hair net • No smoking and/or eating in food preparation and washing areas • No jewelry
Wash Your hands! Handwashing is the most effective way to stop the spread of illness
Know how to wash hands: • Wet hands with warm water • Apply soap • Rub hands for 20 seconds • Rub between fingers, nails • Rub forearms; then rinse • Use single use towel to dry • Turn off water with towel • Discard towel
Wash Hands after … Sneezing, blowing nose & coughing Handling pets Using bathroom orchanging diapers AND before ... Touching a cut or open sore Handling food
Chemical Hand Sanitizers are NOT an acceptable replacement for hand washing But let’s talk about them- - -
Section 3B – Step 2: Separate • Separate • Cross-contamination—what it is—how to prevent • Microbial • --Cutting boards • --Raw meat containers • --Food storage • Activities • Cross-Contamination with Glitter • Continue Chilling Activity • Continue Bacteria Multiplication Activity
Step 2: Separate Separateraw, cooked, and ready-to-eat foods when shopping, preparing or storing foods.
Cross Contamination ... is the transfer of harmful substances from one food to another by way of hands, utensils, equipment, or directly by splash and drippage HANDS CHEMICALS FOOD UTENSILS & EQUIPMENT BACTERIA
Use Different Cutting Boards • Use one cutting boardfor fresh produce • Use a separate one for raw meat, poultry and seafood
When Groovy Isn’t Good! Replace cutting boards if they become excessively worn or develop hard-to-clean grooves
Use Clean Plates • NEVER serve foods on a plate that held raw meat, poultry or seafood • First WASH the plate in hot, soapy water, and rinse before reusing
Avoid Cross Contaminationwith Utensils • Clean and sanitize utensils and surfaces: • After working with raw foods • Before working with ready-to-eat foods
Avoid Cross Contaminationin Storage • Keep raw foods separate from ready-to-eat and cooked foods • Store cooked and ready-to-eat foods above raw foods
Sick people should not prepare, cook or serve food. How sick is too sick? • Colds • Coughs • Sore Throat • Symptoms of intestinal illness (vomiting, diarrhea, fever)
Section 3C – Step 3: Cook • Cook • Danger Zone • Cooking & Freezing and microbes • Using thermometers/Types of thermometers • Is it Done Yet?—temperatures for safety • Microwave cooking • Activities • Calibration of Thermometers • Continuation of Chilling Activities • Continuation of Bacteria Multiplication Activity
Step 3: COOK Cook foods to a safe temperature to kill microorganisms