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Make It Safe, Keep It Safe Food Safety Education UC ANR Staff and Volunteers

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 Safe Food Safety Education UC ANR Staff and Volunteers

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  1. Make It Safe, Keep It SafeFood Safety Education UC ANR Staff and Volunteers

  2. 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

  3. 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!

  4. Food Safety Training Who recommends a basic knowledge of food safety ? • Food & Drug Administration • United States Department of Agriculture • State and Local Health Departments

  5. Why Gamble With Your Health? • You can become ill in ½ hour to 6 weeks after eating unsafe foods

  6. What are the Symptoms of Foodborne Illness?

  7. Possible More Severe Conditions Meningitis Dehydration(sometimes severe) Paralysis

  8. People With A Higher Risk Of Foodborne Illness Infants Young children andolder adults Pregnantwomen People with weakened immune systems & some chronic diseases

  9. What is Foodborne Illness? It is an illness caused by the consumption of a contaminated food

  10. Contamination ...is the presence of harmful substances or conditions in food that can cause illness or injury to people who eat unsafe food

  11. Foods Can Be Contaminated As the Food Flows From the Farm to the Table

  12. Foodborne Hazards • Physical • Chemical • Biological

  13. Physical Hazards Foreign objects can cause illness or injury

  14. More Physical Hazards • Toothpicks • Metal shavings • Glass fragments • Jewelry • Adhesive bandages

  15. Chemical Hazards

  16. Chemical Hazards • Cleaning Solutions • Insecticides

  17. Biological Hazards • Bacteria • Viruses • Parasites Bacteria are the most reported cause of foodborne illness

  18. U. S. Foodborne Disease Cases by Known Etiology(2005) Outbreak Surveillance Annual Reports, 2005, Centers for Disease Control and Prevention

  19. Water Air Dirt Insects Animals Sources of Microorganisms Food Handlers Packaging Material Raw Ingredients Surfaces

  20. Foods that Bacteria Contaminate • High moisture content • High protein content • Cut fruits & veggies

  21. Don’t Count on These to Test for Food Safety! Sight Taste Smell

  22. 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!

  23. 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

  24. 4 Steps to Food Safety • Clean • Separate • Cook • Chill

  25. 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

  26. 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

  27. Clean Fruits & Vegetables • Wash with cold, running water • Scrub the outside with a CLEAN vegetable brush • Do NOT use soap or other cleaners

  28. 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

  29. Good Personal Hygiene ...is essential for people who work with foods

  30. 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

  31. Wash Your hands! Handwashing is the most effective way to stop the spread of illness

  32. 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

  33. Wash Hands after … Sneezing, blowing nose & coughing Handling pets Using bathroom orchanging diapers AND before ... Touching a cut or open sore Handling food

  34. Chemical Hand Sanitizers are NOT an acceptable replacement for hand washing But let’s talk about them- - -

  35. 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

  36. Step 2: Separate Separateraw, cooked, and ready-to-eat foods when shopping, preparing or storing foods.

  37. 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

  38. Use Different Cutting Boards • Use one cutting boardfor fresh produce • Use a separate one for raw meat, poultry and seafood

  39. When Groovy Isn’t Good! Replace cutting boards if they become excessively worn or develop hard-to-clean grooves

  40. 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

  41. Avoid Cross Contaminationwith Utensils • Clean and sanitize utensils and surfaces: • After working with raw foods • Before working with ready-to-eat foods

  42. 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

  43. 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)

  44. 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

  45. Step 3: COOK Cook foods to a safe temperature to kill microorganisms

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