1. Preventing Foodborne Illnesses Developed by William Schafer, Ext. Food Technologist, U of M 7/19/02 A Module in the Food Manager Renewal Program

2. Topics Incidence of foodborne illness in U.S. and MN Major factors “causing” foodborne outbreaks Review of personal hygiene, cross-contamination and time-temperature guidelines “Musts” for food managers/ person-in-charge

3. U.S.A. Foodborne Illness 76 million illnesses, 325,000 hospitalizations, and 5,200 deaths in U.S./ year More than 250 different foodborne diseases $6.9 billion in U.S. costs with the major foodborne bacteria (pathogens)

4. MN Diarrheal Illnesses 6.6 million diarrheal illnesses estimated/ year Of these patients: 515,000 seek medical care 48,900 visit an emergency room 30,500 are hospitalized

5. 45 Outbreaks in MN -Year 2000 32 or 71% food service related Microbe 22(49 %) Norwalk- like virus 11 (24 %) bacterial 2 ( 4 %) Hepatitis A Establishment 21 (47 %) restaurants 6 (13 %) caterer 3 ( 7 %) school cafeterias 2 ( 4 %) nursing homes

6. What are the Common Factors Causing Foodborne Outbreaks? Infected food handler using inadequate personal hygiene Cross-contamination from ingredients, food, equipment Failure to properly cook/ reheat food to correct temperature Holding foods too long in the “Temperature Danger Zone”- including improper cooling

7. General Prevention Guidelines Ensure Good Personal Hygiene Minimize Initial and Cross- Contamination Control Time and Temperature

8. Small Group Activity Three Groups 1.Personal Hygiene 2.Initial and Cross-Contamination 3.Time & Temperature control Directions: List the major steps in preventing foodborne illness in your topic area and why that step was listed.

9. Good Personal Hygiene Infected Food Handler - Most Common Cause of Foodborne Illness in MN Wash hands properly and at critical times Avoid potentially hazardous practices Practice good personal hygiene at home and work

10. Prevent Initial and Cross- Contamination Confirm “safer” sources of food supplies Receive and store food supplies appropriately Clean and sanitize: surfaces, equipment, dishes/ tableware, and work-storing-serving areas

11. Prevent Initial and Cross- Contamination (continued) Protect water source from backflow & cross connections Keep raw, potentially contaminated food separate from RTE or cooked Use different or clean equipment and utensils for raw and RTE or cooked foods

12. Control Time & Temp. It’s a Relationship! Cooking/ Heating –Microbes are consistently killed at a given high temperature if held for a set time 155 o F for 15 sec for ground beef –The higher the temperature, the shorter the holding time required for the same kill 155 o F for 15 sec or ¼ min 150 o F for 60 sec or 1 min 145 o F for 180 sec or 3 min

13. Control Time & Temp. It’s a Relationship! Cooling/ Chilling - Quickly –Bacteria multiply faster the warmer the temperature, especially 41 to 100 o F –Minimize time in the “temperature danger zone”, 41 to 140 o F –Cool potentially hazardous foods from 140 to 70 o F within 2 hr and from 70 to 41 within an additional 4 hr

14. Control Time & Temp. Hot holding at 140 o F or above (roasts 130 o F ) Reheating to 165 o F for 15 sec

15. Time Only Potentially Hazardous Foods which can be used –Working supply of foods held before cooking –Ready-To-Eat (RTE) items displayed or held for service for immediate consumption

16. Time Only Conditions Must submit prior written notification Mark food container or package with exact four hour time limit Discard food within four hours from when removed from temperature control Maintain written procedures

17. According to the MN Food Code Food Managers Must Ensure Ill employees are restricted or excluded as appropriate Employee hand washing is monitored Proper methods are used to sanitize utensils and equipment Employees properly cook potentially hazardous foods Cooking temperatures are routinely monitored Proper methods to rapidly cool potentially hazardous foods are used and monitored

18. Thermometer Activity Two groups 1.Manager 2.New employee Directions: Teach the new employee how to – Use and calibrate a thermometer; temperature requirement of PHFs; documentation, and Sanitizing