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Food safety practices to prevent E coli. Valorie Grant Walden University Environmental Health 8165 Dr. R. Thron Summer, 2012. Food safety practices to prevent E coli. Agenda 1. Welcome and Introductions 2. Food Handling Presentation 3. Discussion 4. Hand Washing Demonstration.

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Food safety practices to prevent E coli


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    1. Food safety practices to prevent E coli Valorie Grant Walden University Environmental Health 8165 Dr. R. Thron Summer, 2012

    2. Food safety practices to prevent E coli Agenda 1. Welcome and Introductions 2. Food Handling Presentation 3. Discussion 4. Hand Washing Demonstration

    3. Food safety practices to prevent E coli Objectives Understand the bacteria E coli Identify who is vulnerable for contracting E coli Recognize the Signs and symptoms of E coli infection Understand how E coli is contracted Understand Proper food handling techniques Demonstrate proper hand washing technique

    4. Food safety practices to prevent E coli What is E Coli ? • Abbreviation for Escherichia coli (CDC, 2012)

    5. Food safety practices to prevent E coli • A common bacteria found in the human GI system and most animals (WHO, 2012) • It is found in the environment , grass, farms (CDC, 2012)

    6. Food safety practices to prevent E coli • Vulnerable populations susceptible for E coli infection • Young Children • Newborns • Pregnant women • Elderly • Decrease immune function • (CDC, 2012)

    7. Food safety practices to prevent E coli Signs and Symptoms Usually 2-8 days after exposure to E Coli Gastric upset ( abdominal cramping) Nausea vomiting diarrhea (CDC, 2010)

    8. Food safety practices to prevent E coli Infection with E coli can occur from several avenues. Contaminated water Vegetables Hands of food handlers

    9. Food safety practices to prevent E coli Proper food handling techniques When preparing food always wash hands prior to coming to the food area.

    10. Food safety practices to prevent E coli • Wear food prep gloves and change frequently. • Cook all ground beef well done for the children and keep the meat at 160 degrees F.

    11. Food safety practices to prevent E coli • Avoid giving the children unpasteurized products such as fresh apple cider and raw milk. (Food Safety, 2011)

    12. Food safety practices to prevent E coli • Proper food handling techniques • Do not have contact with food or students if had diarrhea , fever or other signs of illness with in a weeks time. • Keep all food prep utensils clean • Keep alcohol based products near the area for frequent sanitation by handlers and students. • ( CDC, 2012) (Food Safety, 2011)

    13. Food handling practices to prevent E coli at OGB Proper hand Hygiene technique Wet hands with running water Apply soap Rub hands together to develop a lather in hands Scrub the back of hands, between fingers, and under nails. Continue for 20 secs, sing happy birthday song which is 20 secs. Rinse well no residue Use a paper towel to dry ( CDC, 2012)

    14. Food safety practices to prevent E coli • Proper hand Hygiene technique • Hand sanitizers are good in-between washing or if no soap and water is available. • Are not effective if hands are visibly soiled. • Place product in hand • Rub together on hand and fingers until dry • ( CDC, 2012)

    15. Food safety practices to prevent E coli • Proper hand Hygiene technique • Always wash hands • Before coming to food prep area • After going to the toilet • After changing a diaper • After blowing your nose, coughing or sneezing • After emptying or touching the garbage • After touching your pet or any animal • ( CDC, 2012), ( Food Safety, 2011)

    16. Food safety practices to prevent E coli Watch video from the CDC on hand washing: http://www.cdc.gov/CDCTV/HandsTogether

    17. Food safety practices to prevent E coli Participants Demonstration

    18. Web sites for Hand washing http://www.cdc.gov/CDCTV/HandsTogether http://www.cleaninginstitute.org/assets/1/Page/Hooray%20for%20Handwashing%20coloring%20sheets.pd http://www.henrythehand.com http://www.cdc.gov/handwashing http://www.who.int/gpsc/clean_hands_protection http://www.itsasnap.org/index.asp

    19. Valorie Grant, MSN, MEd, RN Thank You

    20. Food safety practices to prevent E coli References: Berger, C. N., Sodha, S. V., Shaw, R. K., Griffin, P. M., Pink, D., Hand, P., et al. (2010). Fresh fruit and vegetables as a vehicles for the transmission of human pathogens. Environmental Microbiology, 12 (9), 2385-2397. CDC. (2012, June). E coli Infection. Retrieved 2012, from Centers for Disease Control and Prevention: www.cdc.gov Food Safety. (2011). E.coli. Retrieved 2012, from FoodSafety.gov: www.foodsafety.gov Gould, D. (2011). Escherichia coli recognition and prevention. Primary Health Care, 21 (8), 32-39. WHO. (2012). Escherichia coli infections. Retrieved 2012, from World Health Organization: www.who.int/topics/escherichia_coli_infections