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8/2/2019 Food Safety KIMS
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Food Safety
-Mrs Jayasree N SSr Dietician
KIMS
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Food Safety
Food safety is a scientific discipline describing
handling, preparation & storage of food in ways
that prevent food borne illness
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Signs and symptoms
Upset stomach
Vomiting
DiarrheaFever
Dehydration
(sometimes severe)
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Dont count on these to
test for food safety!
Sight
SmellTaste
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Key recommendations
for food safety
The Dietary Guidelines give five
Key Recommendations
for food safety.
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
http://www.health.gov/dietaryguidelines/dga2005/recommendations.htmhttp://www.health.gov/dietaryguidelines/dga2005/recommendations.htm8/2/2019 Food Safety KIMS
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Cleanhands,
food-contactsurfaces, fruits and
vegetables.
Recommendation 1:CLEAN
Do NOT wash or rinse meat and poultry asthis could spread bacteria to other foods.
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Wash your hands!
Hand washing is the most effective wayto stop the spread of illness.
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Proper Handwashing
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Always wash hands: After using the bathroom
After coughing, sneezing,
smoking, eating, ordrinking
Before putting on gloves
After handling animals
When switching between
raw and ready-to-eat
food After handling garbage
or trash
After handling dirtyequipment or utensils
During food preparation.
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Clean during food preparation
Wash cutting boards,
knives, utensils andcounter tops in hot
soapy water after
preparing each food
and before going onto the next.
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Dirty dishcloths spread bacteria Wet or damp dishcloths are
ideal environments for
bacterial growth.
Have a good supply of
dishcloths to avoid reusing
them before laundry day. There are more germs in the averagekitchen than the bathroom. Spongesand dishcloths are worst offenders.
~ research by Dr. Charles Gerba
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Recommendation 2: SEPARATE
Separateraw,cooked, andready-to-eat foodswhile shopping,
preparing orstoring foods.
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Use different cutting boards
Use one cutting boardfor fresh produce and a
separate one for raw meat,
poultry and seafood.
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Recommendation 3: COOK
Cook foods to a safetemperature to kill
microorganisms.
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Chicken and turkey
Cook chicken and turkey (both whole birds andpoultry parts, such as wings, breasts, legs
and thighs, etc.) to165 degrees F.
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For more information about using
food thermometers, visit this Web site
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Recommendation 4: CHILLChill (refrigerate)
perishable foodspromptly and
defrost foods
properly.
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Recommended refrigerator
& freezer temperatures
Set refrigerator at
40 degrees F or
below.
Set freezer at
0 degrees F.
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When to leave your leftovers
Refrigerated leftovers
may become unsafewithin 3 to 4 days.
If in doubt, toss it out!
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The TWO-hour rule
Refrigerate perishable foods so TOTAL
time at room temperature is less than
TWO hours or
only ONE hour when temperatureis above 90 degrees F.
Perishable foods include:
Meat, poultry, fish, eggs, tofu Dairy products
Pasta, rice, cooked vegetables
Fresh, peeled/cut fruits and vegetables
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Recommendation 5: AVOID... Raw (unpasteurized) milk or
milk products
Raw or partially cooked eggs
and foods containing raw eggs
Raw and undercooked meat andpoultry
Unpasteurized juices
Raw sprouts Most at risk are infants, young children,pregnant women, older adults and the
immunocompromised.
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Cleaning fruits & vegetables1. Remove and discard outer leaves.
2. Rinse under clean, running waterjust before preparing or eating.
3. Rub brisklyscrubbing with a clean
brush or handsto remove dirt andsurface microorganisms.
4. Dont use soap or detergent.
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Wash this produce, too! Bacteria on the outside
of fruits can betransferred to theinside when the fruit ispeeled or cut.
Wash fruitssuch aspineapple, melonsunder running water.
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Handling fruits & vegetables Cover and refrigerate
cut/peeled fruits and
vegetables.
TOSS cut/peeled fresh
produce if left at roomtemperature longer than
TWO hours.
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Separate fruits & vegetablesfrom other foods
Keep fruits andvegetables separate from
raw meat, poultry and
seafood while shopping,
preparing
or storing them.
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Dairy dos and donts
Refrigerate dairy foods
promptly. Discard dairyfoods left at room
temperature for more than
two hourseven if they
look and smell good.
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Refrigerator storage
Store raw meat, poultry and
seafood on the bottom shelfof the
refrigerator so juices dont drip
onto other foods.
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Cook to safe temperatures
Avoid raw or partially
cooked eggs or foods
containing raw eggs and
raw/undercooked meat
and poultry.
Scrambled, poached, friedand hard-cooked eggs aresafe when cooked so bothyolks and whites are firm,
not runny.
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Workers and Contamination Workers can introduce bacteria, viruses, and
parasites into food and beverages.
Workers contaminate food by:
Working while sick
Touching pimples or sores
Touching hair Not wearing a band-aid and single-use gloves over
sores and wounds
Not washing hands properly
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Instant Hand Antiseptics Workers must wash their
hands before the
antiseptic is applied.
Hand antiseptics cannot
replace handwashing.
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Fingernails
Fingernails (real or artificial) and nail polish
can be physical hazards. Keep nails trimmed and filed.
Workers cannot wear fingernail polish or
artificial fingernails unless they wear single-
use gloves.
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Cover cuts, wounds, and sores
Can be a source ofbacteria.
Restrict workers frompreparing food if a sorecontains pus or isinfected.
Cover affected area with abandage, a finger cot, or asingle-use glove.
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Single-use Gloves Use non-latex gloves
because latex gloves might
cause allergic reactions in
some workers.
Change gloves:
when they tear
before beginning a new task
every four hours whendoing the same task and
after handling raw meat,
fish, or poultry
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Worker ClothingClothing can be a source of contamination so all
food workers must wear:
a clean hat or hair restraint clean clothing
While preparing food, workers cannot wear jewelry
on their hands and forearms.
This includes medical information jewelry on arms and
hands.
The only exception is a plain wedding band.
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Bare-hand Contact No bare-hand contact of ready-to-
eat food.
Ready-to-eat food(RTE) includes:
Cooked food Raw fruits and vegetables
Baked goods
Dried sausages
Canned food
Snack foods
Beverages
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Reporting Food borne Illness
If a worker is diagnosed with
one of the following
foodborne illnesses, the
manager mustreport it to the
local health department:
Hepatitis A virus
E. coli 0157:H7
Salmonella Typhi
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Excluding or RestrictingWorkersExcluding
A worker is not allowed in the establishment except for
those areas open to the general public.
Restricting
The activities of the worker are limited so there is no
risk of transmitting a disease through food. The worker should not handle exposed food, clean
equipment, utensils, linens; and unwrapped single-
service or single-use articles.
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When to Exclude a Worker
Workers serving the general population
Have one or more of the following symptions:
vomiting,
diarrhea, or
Jaundice
Has been diagnosed with Salmonella Typhi, E. coli, Hepatitis A
virus, or Norovirus. Workers serving highly susceptible populations
Have a sore throat with fever
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When to Restrict a Worker Workers serving the general population
who have a sore throat with fever can be
restricted. A restricted food worker can handle
packaged food, wrapped single-service or
single-use articles, or soiled food equipment
or utensils.
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Other PoliciesDuring food preparation
or serving, never:
smoke chew gum
eat food
Workers can drink froma covered container with
a straw.
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AnimalsLive animals cannot be on the
premises except for:
Edible/decorative fish in anaquarium
Shellfish or crustacea on ice under
refrigeration or in display tanks
Patrol dogs or sentry dogs Service animals
Live fish bait
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Summary:
Preventing food poisoning in thehome
We need to:1. keep hands and nails clean
2. keep the kitchen clean
3. handle food safely4. cook high-risk foods thoroughly
5. keep hot food hot and cold food cold.
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Disease Producing Foods Hydrogenated oils
Processed meat & bacons
Deep fried foods Red meats
Alcohol
Burned meats Carbonated Drinks
Smoked fish
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Avoid over intake of.
Fried non veg
Deep fried foods
Junk foods Chocolate, ice creams etc
Sweetened foods
Red meats Cereals
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Diet Tips for DM & CAD Avoid simple sugars.
Eg. Sugar, jaggery, Honey etc
Reduce CHO to 60% of the cal in the diet.
Eg. Rice, Wheat, Ragi, Oats etc
Reduce fat to 30% of the cal in the diet.
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Avoid all fried foods like chips, bakery items,
fried fish, red meat, egg yolk etc.
Increase fibre to above 30gm.Eg. GLV, all
vegetables, whole wheat etc.
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Diet Tips for Weight Reduction Reduce simple sugars like sugar, jaggery,
Honey.
Avoid fried foods like fried fish, chips, mixture
etc & all bakery items including chocolate & ice
creams.
Reduce cereals like Rice, Wheat, Ragi, Oats etc. Reduce Roots & Tubers like tappioca, potato,
Yam etc.
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Diet Tips for Weight Reduction(contd.)
Increase the vegetables & fruits in the diet
Reduce high calorie fruits like Banana,
Mango, Chikku, Butterfruits etc.
Avoid dry fruits, nuts, bakery items etc.
Avoid red meats, organ meat, egg yolk
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THANK YOU