Intro to Food Safety on the Go

1. Intro to Food Safety on the Go Linda Netterville, MA, RD, LD

2. Overview

3. Background

4. Foodborne Illness Caused by eating a food that is contaminated by: • Bacteria • Salmonella • Campylobacter • E. coli O157:H7 • Listeria • Clostridium perfringens • Staphyloccusaureus • Viruses • Norovirus • Hepatitis A

5. Top Five Pathogens Causing Foodborne Illness http://www.cdc.gov.foodborneburden/2011-foodborne-estimates.html

6. Top Five Pathogens Resulting in Hospitalizations http//www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

7. Top Five Pathogens Resulting in Deaths http://www/cdc/gov/foodborneburden/2011-foodborne-estimates.html

8. Foodborne Illness Food may be contaminated • During growing, harvesting, processing, storing, transport, preparation, holding, delivery • By humans-contact or airborne • By contact with other foods • By contact with equipment or utensils

9. Changing food supply • Approximately 20% from other countries • Foods are produced on a larger scale • More processed foods • Shipped longer distances from grower to consumer • US food supply is one of the safest

10. Bacteria Growth • Multiply in food • Grow best at certain temperatures (41o F to 135oF) • Can produce toxins • Can change into spores

11. Foodborne Illness • 1 in 6 Americans every year • 128,000 hospitalized • 3,000 deaths annually • Cost $152 billion/year

12. Foodborne Illness Symptoms: • Abdominal cramps • Diarrhea • Fever and chills • Headache • Nausea and vomiting • Weakness • May not appear for weeks

13. Foodborne Illness vs Outbreak • Foodborne Illness (Food Poisoning) • Caused by eating contaminated food or beverage • Only confirmed through lab analysis • Foodborne Outbreak- • Incident in which 2 or more people experience the same illness after eating the same food • Report to state/local health department

14. Regulations • Federal Food Code • For food establishments • Released every 4 yrs. • Model for all state and local jurisdictions • Scientifically sound technical and legal basis for regulating Food establishments

15. Regulations-State and local • Written at the State level • Federal Food Code included • Enforced at the State or Local level

16. Older Americans Act • Section 339 – Nutrition (C) encourages providers to enter into contracts that limit the amount of time meals must spend in transit before they are consumed (F) comply with applicable provisions of State or local laws regarding the safe and sanitary handling of food, equipment, and supplies used in the storage, preparation, service, and delivery of meals to an older individual

17. Highly susceptible populations • Elderly • Young children • Pregnant women • Immuno-compromised • Cancer/chemotherapy • HIV/AIDS • Transplant patients

18. Elderly • Weaker immune system • Less stomach acid • Infected by lower number of harmful bacteria • Chronic health conditions • Side effects of medicine • May not follow safe food handling practices

19. Risks

20. Time/temperature abuse Keep Potentially Hazardous food out of Danger Zone • Temperature Danger Zone between 41° and 135° F • Potentially hazardous foods • Contains moisture • Contains protein • Is neutral to slightly acidic

21. Poor Personal Hygiene Proper practices: • Hand washing with hot/cold water with soap for 20 seconds • Cough and sneeze away from food • Sores/infections must be covered by bandages or gloves • No bare hand contact with food-wear gloves

22. Personal Hygiene Practices Staff and volunteers who work with food need to: • Keep hair clean and restrain hair • Keep fingernails short and clean • Bathe/shower • Wear clean clothes • Remove and store aprons before leaving area • Remove jewelry from hands/arms • Not eat, drink, smoke, or chew gum or tobacco around food

23. Cross Contamination Proper procedures: • Hands to food-Wash hands after handling potentially hazardous foods • Food to food-Don’t store raw foods over cooked • Equipment to food-Sanitize equipment and utensils between uses

24. Impact of Foodborne Illness Outbreak • Financial/lawsuits • Illness/hospitalization/death • Press/Reputation • May force closure The Daily Tribune FoodborneIllness Outbreak Sickens Dozens of People A foodborneillness outbreak that was linked to chicken left at room temperature for over 6 hours has afflicted over 30 people. The bacterium that contaminated the chicken was Salmonella, a common cause of foodborne illness. 3 people had to be hospitalized. by Larry Miller

25. 2010 Salmonella Outbreak • Approximately 500 million eggs recalled • Nearly 2000 illnesses reported • Traced to two Iowa egg producers

26. 2010 Listeria Outbreak • San Antonio food processing plant linked to Listeria contaminated chopped celery • Five deaths reported

27. 2008 Salmonella Outbreak • Linked to peanut butter and peanut products • Over 700 people infected in 46 states • About ¼ hospitalized- 9 dead

28. 2006 E. Coli Outbreak • From contaminated spinach • About 200 people infected in 26 states • Over half hospitalized-3 deaths

29. Prevention

30. Procedures to Keep Food Safe

31. Food Safety Procedures • Training for staff and volunteers • Provide new staff orientation • Train annually all staff and volunteers • Document all training • Attend required food safety training

32. Food Safety Procedures Keep Hot Foods Hot 135o F or hotter Keep Cold Foods Cold 41o or below

33. Food Safety Procedures Purchasing and storage • Buy foods from approved suppliers • Store all foods correctly at safe temperatures

34. Food Safety Procedures Food Preparation • Cook foods to minimum temperatures for specific amounts of time • Can lower some bacteria and viruses to safe levels • May not kill spores or toxins • Use a food thermometer • Maintain hot food hot, cold food cold

35. Food Safety Procedures Staff and Volunteers • Be in good health • Maintain good personal hygiene • Washing hands is one of the best ways to reduce risk of foodborne illness

36. Food Safety Procedures Food recall • Coordinate with vendors • Coordinate with caterer if applicable

37. Food Safety Procedures Hot foods-Packaging and transport • Plan meals that retain heat • Choose appropriate meal trays • Package foods quickly • Portion hot @ 160 degrees F • Choose appropriate food delivery carrier • Preheat carrier/supplemental heat if necessary • Keep transit time as short as possible

38. Food Safety Procedures Cold foods-Packaging and transport • Plan meals that retain cold (seasonal) • Choose appropriate meal trays or containers • Package foods quickly • Portion cold @ 35 degrees F or less • Choose appropriate food delivery carrier • Chill carrier/supplemental cold if necessary • Keep transit time as short as possible

39. Food Safety Procedures Frozen meals- Transport • Store at temperatures 0 degrees F or below • Choose appropriate food delivery carrier • Chill carrier/supplemental cold if necessary • Keep transit time as short as possible • Check that client’s freezer and refrigerator is in working order • Check that the client is able to reheat the meal

40. Food Safety Procedures • Caterers • Develop contracts that address all aspects of food safety • Monitor for compliance with all applicable food safety regulations • Take corrective action if necessary

41. Food Holding and Delivery Equipment Considerations for equipment selection • Type of meals- hot, cold, frozen • Number of meals • Food service system- commissary, satellite, drop sites • Routes- length, time in transit • Cost

42. Meal Trays-Styrofoam 3 compartment

43. Meal tray-Plastic

44. Meal tray-Paper

45. Meal tray- Aluminum

46. Meal tray- Reusable

47. Bulk food delivery equipment • Insulated transporters • Insulated transporters with hot/cold source • Transport trucks with hot/cold sources

48. Meal delivery equipment • Insulated bags with or without heat/cold source • Insulated carriers with or without heat/cold source • Transportation trucks with hot/cold sources

49. Temperature maintenance devices • Warmers/heat stones • Chillers/cold packs • Barriers- Restricts the air space

50. Thermometers