Date post: | 25-Dec-2015 |
Category: |
Documents |
Upload: | donald-cook |
View: | 228 times |
Download: | 4 times |
Lab Sanitation Procedures to Prevent
Food-Borne Illness
Defining Food-Borne Illnesses● An illness caused by consuming contaminated foods or
beverages.● Food-borne illness is also called foodborne disease, foodborne
infection or food poisoning.● More than 250 different foodborne diseases have been
described. Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that can be foodborne.
● Symptoms vary with type of infection, but may include nausea, vomiting, abdominal cramps and diarrhea.
● Many microbes can be spread in a variety of ways, so we can’t always know that a disease is food-borne. Public health officials need to know how the disease has been spread in order to take the proper steps to stop it.
Why Should We Care about Food-Borne Illnesses?In 2011 the CDC estimated that EACH YEAR in the US there are:● 48 million individual cases of Food-Borne
Illness (1 in 6 Americans)● Over 128,000 hospitalizations ● About 3000 deaths
Causes of Food-Borne Illness● Food contaminated by illness-causing bacteria including
Campylobacter, Cryptosporidium, Listeria and Salmonella. ● Food contaminated with non-food items such as cleansers,
pesticides, naturally occurring toxins in the plant or animal. Some examples include:● consuming poisonous mushrooms ● broken glass accidentally entering food● cleaning chemicals used near food and contaminating it
● Bacteria in food which create toxins as they multiply in the gut. Some toxin creating bacteria include E. coli O157, Shigella, Vibrio and Yersinia.
Preventing Time Temperature Abuse
Time Temperature Abuse happens when food:● Is not heated to a high enough temperature to kill
microorganisms.● Is not stored or held at required temperatures.● Is not correctly cooled.● Anytime food is kept at temperatures favorable for
microorganisms to grow.
Steps to Take to Prevent Food-Borne Illness
Click on the link below to view “Take Action Against Food-Borne Illness”.
http://www.youtube.com/watch?v=YH8gm7xm-7Y&playnext=1&list=PL792859FC2DDD61B2&feature=results_video
Temperature of Food is Important!
● Keep hot foods hot and cold foods cold.
● Cook foods to the proper internal temperature.
● Minimize time spent in the danger zone to control bacterial growth.
155 F⁰
Refrigerator Temperature
Freezer Temperature
Cooked fruit & vegetables
Roasts
Chicken, stuffing, leftovers
Ground meats
Cooling Food GuidelinesCool food according to the following guidelines: ● In the first 2 hours cool food
to 70⁰ F.● In the next 4 hours, food
must chill to 40⁰ or below to remain safe to eat.
Chilled food that will be reheated must reach an internal temperature of 165⁰.
To cool food quickly, it should be no more than two inches in depth.
● 80% of all infectious diseases are transmitted by touch.● Only 67% of people wash their hands after using the restroom.● The CDC recommends that hands be washed for 15-30
seconds, most wash for 9 seconds.● We have between 2 and 10 million bacteria between our
fingertips and elbow.● Damp hands spread 1,000 times more germs than dry hands.● Germs can live on your hands for up to 3 hours.● It is estimated that washing hands with soap and water could
reduce diarrheal disease-associated deaths by up to 50%
Facts about Hand-Washing
● Before, during, and after preparing food● Before eating food● Before and after caring for someone who is sick● Before and after treating a cut or wound● After using the toilet● After changing diapers or cleaning up a
child who has used the toilet● After blowing your nose, coughing, or sneezing● After touching an animal or animal waste● After handling pet food or pet treats● After touching garbage
Wash Your Hands….
Proper Techniques for Washing Hands● Wet your hands with clean, running water
(warm or cold) and apply soap. ● Rub your hands together to make a lather and
scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.
● Continue rubbing your hands for at least 20 seconds. Need a timer? Sing the "Happy Birthday" song from beginning to end twice.
● Rinse your hands well under running water. ● Dry your hands using a clean towel or air dry them.
● http://youtu.be/vfYYDGZOlMY
A video about hand-washing and the bathroom
A VIDEO ABOUT PROPER HAND-WASHINGhttp://youtu.be/20-TnYv-aBQ
Hand Sanitizers● Not necessary to clean hands● If you choose to use them, they must be used in addition
to, not as a replacement of, regular handwashing. ● Nothing removes germs better than soap and water.● If hand sanitizers are used, sanitizer must be completely
dry on the hands before touching food products.● Usually people want to use the hand sanitizers because
they think it is faster…but, it isn’t!
Keep Your Clothing & Body Clean● Tie your hair back, wear a chef’s hat
or hairnet to keep hair from falling into food
● Dress in clothes that provide minimal contact with food
● Wear a clean apron to avoid transferring bacteria from your clothes to the food
● Keep nails clean and short, avoid artificial nails and polish when cooking
● Hands should be washed before starting a new task or when they become dirty
● Remove jewelry from the elbows down to prevent food contamination
Stay out of the Kitchen if…..
You have any of the following symptoms:● Sore throat with fever● Vomiting● Diarrhea/gastrointestinal infection● Jaundice● A cough lasting more than three weeks● A skin eruption
Personal Habits
● Wear single use gloves when working with ready-to-eat food.
● To sample food as it’s cooking, use a clean tasting spoon.
● Cover coughs and sneezes with a tissue and wash your hands afterward.
Equipment Guidelines● Use clean equipment and supplies● Use equipment for it’s intended use● Do not touch food with hands if tongs, a fork,
or a serving spoon can be used.
Cutting Board Sanitation
● Use separate cutting boards for meat and other foods to prevent cross contamination.
● Wash and sanitize the cutting board after each use to avoid transferring bacteria from uncooked meats to other foods.
Dishwashing Procedures
● The sinks and your hands might be contaminated. Be sure to wash them before you begin.
● Scrape food debris in a garbage can or appropriate reciprocal and rinse dirty dishes and place them to one side of the sink.
● Change the wash water often to better clean the dishes. ● Routinely measure the sanitizer solution with appropriate test
strips. Group like items together and arrange in this order: glasses, flatware, kitchen utensils and tools, and cookware.
● IMPORTANT: Keep sharp knives separate and DO NOT submerge in sink.
● Presoak dishes with food stuck to them in hot soapy water.● Wash dishes in the order you grouped them, using a
sponge or dishcloth. Glasses first, greasy cookware last.
ore Dishwashing Steps Begin:
● 1st sink: Hot Sudsy water. Wash with dish cloth.● 2nd sink: Rinse with hot water. ● 3rdsink: Soak clean and rinsed clean dishes in
lukewarm water with ½ capful of bleach or other sanitizing solution for 1 minute
● Air Dry dishes. If they need dried and used right away, do so with a clean towel and put away.
SEE NEXT SLIDE FOR MORE INFORMATION ABOUT THE 3 SINK METHOD.
Steps in the 3 Sink Method
Dishwashing Procedures
● Some establishments have a mechanical dishwasher that will wash, rinse, and sanitize the dishes.
● When using a dishwasher, you must scrape leftover food from the dishes before putting the dishes on the rack.
● Dishwashers use chemicals or heat to sanitize. ● Food workers that use the dishwasher must be trained on how to make
sure the machine is washing and sanitizing properly. ● Temperature gauges and sanitizer levels
must be monitored. ● If you use a mechanical dishwasher, you must
know how to use it and how to check that it’s sanitizing properly.
● Be sure to read and follow the directions on chemical labels.
Washing Dishes in a Dishwasher
● Make sure you wash your hands are clean before you start washing dishes.
● Be sure insides of containers are well-rinsed.● Let dishes air dry, if possible.● If towel drying, change towels as needed to keep them
clean and dry as you use them.● Store the dishes in a clean, dry area.● Rinse sinks and wipe them dry to prevent
bacteria from growing.● Return used dishcloths and towels to
laundry baskets for machine washing.
AA Reminder…..:
Sanitation Tips….● Wash dishes thoroughly with hot, soapy water. ● Keep the kitchen counters, sink and other work
surfaces clean and sanitized.
Why are Pests a Problem?
● Spread diseases● Cause food-borne illnesses● Damage food● Damage supplies● Damage facility
Eliminate Pest Immediately
Below – a fly’s eye with a disease causing organism
When a Fly Lands on Your Fries
● Flies like to land on warm, moist, decaying, organic material. Below, imagine that a fly just landed on your fries….
Flies have no teeth. Before a fly can eat The fly uses it’s feet to smash the food (and solid food it must soften it by vomiting on it. some germs).
When it gets runny the fly sucks it up, often Now it’s your time to eat. voiding in the process.
Flies often carry salmonella and staph
Food Preparation Tips….● Wash tops of cans before
opening them to keep dust and bacteria out of foods.
● Do not use dented, leaking or swollen canned goods.
● Wash fresh fruits and vegetables thoroughly to flush away pesticides and dirt before preparation.
Properly Arrange Food in Fridge
● To the right is the recommended order to store raw food in the refrigerator.
● This order is suggested to prevent raw food juices from dripping on ready-to-eat food.
● The order of food placement is based on the minimal internal cooking temperature of each food.
Ready-to-eat food
Whole fish and seafood
Whole pieces ofbeef and pork
Ground beefand poultry
Poultry
Primary Causes of Most Food-borne Illness
● Human Error● Time Temperature
Abuse● Food kept in the danger
zone too long● Food not cooked to the
proper internal temperature
● Poor handwashing● Cross contamination
Always Keep Proper Sanitation Principles in Mind when Cooking
Resources● http://www.healthychildcare-wa.org/Toolkit/Food%20Saf%20
Handouts.pdf● http://www.extension.iastate.edu/HRIM/Events/cooling.htm● National Restaurant Association. Servsafe Coursebook, 5th
edition, 2008.● http://office.microsoft.com/en-us/images/● Tax, Leah. Food Service Manager’s Course, Day 1, Snohomish Health District, March 2012.