1. Food Safety Content for Adults Food Safety Professional Development for Early Childhood Educators

2. 2 Food Safety Content Goals –Introduce some common food safety terms –Introduce the types of food contaminants –Empower you to protect your center, classroom, and home from contaminants that could harm you

3. 3 What is a foodborne illness? A foodborne illness is a disease or illness that is carried or transmitted by food. A food infection due to ingestion of food contaminated with bacteria, viruses, some molds, or parasites.

4. 4 What is a foodborne illness outbreak? A foodborne illness outbreak occurs when two or more people become ill after ingesting the same food and a laboratory analysis confirms that food was the source of the illness.

5. 5 Q: Who is most likely to get a foodborne illness? A: An immuno-compromised person

6. 6 What is immuno-compromised? The immune system is the bodily system that protects the body from foreign substances, cells, and tissues. Immuno-compromised refers to anyone having an immune system impaired or weakened (as by drugs or illness). Age and physical condition put some people at greater risk of contracting a foodborne illness.

7. 7 Who might be immuno-compromised? Pregnant women and their unborn babies Infants and young children Older adults, mid-50’s and on People taking antacids People who have lowered immunity, such as those with HIV/AIDS or those treated for cancer or organ transplantation

8. 8 People who are immuno-compromised are at a HIGH RISK of contracting a foodborne illness.

9. 9 What are the three major types of contaminants? Biological Chemical Physical

10. 10 Biological Contamination Contamination caused by living organisms (microorganisms). –Bacteria –Viruses –Parasites

11. 11 Types of Biological contaminants Bacteria are one-celled microorganisms –Examples Salmonella Shigella Campylobacter Listeria

12. Salmonella It is mostly associated with the consumption of raw or undercooked eggs. Usually infects the ovaries of healthy hens and contaminates the eggs before the shell is formed. Approximately 1.4 million people are affected in the United States each year. 12

13. Shigella This bacteria causes an acute infection of the intestines. It is passed from person to person through contact with contaminated feces. Vegetables may be contaminated if they are grown near or come in contact with sewage. In the United States, about 14,000 cases are reported each year. 13

14. Shigella may cause… Bloody diarrhea Fever Nausea Vomiting Cramps 14

15. Campylobacter Common in raw poultry, unpasteurized milk, and the excrement of an infected dog or cat. Estimated 2.4 million people in the United States each year are affected. 15

16. Campylobacter may cause… Diarrhea Nausea and vomiting Abdominal pain and/or cramping Malaise (general uneasiness) Fever 16

17. Listeria Bacteria found in soil and water. Vegetables are contaminated by soil or manure from infected animals. Can also be found in unpasteurized milk, raw meats, vegetables, and soft cheeses. Mainly affects pregnant women, newborns, and adults with compromised immune systems 17

18. Listeria may cause… Fever Muscle aches Nausea Diarrhea 18

19. 19 Types of Biological contaminants Viruses are small, simple life forms that often cause disease. –Examples Hepatitis Norwalk

20. Hepatitis A disease characterized by inflammation of the liver. It can be found in water, ice, raw or undercooked shellfish, and foods contaminated by an infected handler. According to the CDC, some 4.4 million people in the United States are infected with one form of hepatitis or another. 20

21. Norwalk A mild, gastroenteritis causing nausea, vomiting, diarrhea, and abdominal cramps for a short period of time. Found in water, ice, raw or undercooked shellfish, and salad ingredients. Commonly reported in Louisiana, Florida, Maryland, and other states where oyster harvesting is common. 21

22. 22 Types of Biological Contaminants Parasites are organisms that grow, feed, and live on or in other organisms –Examples Trichinella Giardia

23. Trichinella A small roundworm found in raw pork. A human eating undercooked pork may unknowingly ingest the larvae of the parasite and enter the bloodstream. Infection was once very common, but now is relatively rare. 23

24. Giardia A one-celled microscopic parasite that lives in the intestines of humans and animals. Parasites are found in soil, food, water, or surfaces that have been contaminated with infected feces. In the last 20 years, Giardia has become the most common causes of waterborne illnesses in every region in the U.S. 24

25. 25 Environmental Needs of Bacteria Temperature and Time pH (Acidity) Water Air

26. 26 Environmental Needs of Bacteria Temperature and Time –Microorganisms like to grow at room temperature. –A single bacterial cell can multiply into one million cells in five hours under ideal conditions.

27. 27 Danger Zone The temperature range from: 40°F to 145°F 40°F to 145°F

28. 28 Environmental Needs of Bacteria Temperature and Time pH (Acidity) – Bacteria like neutral pH (pH 7.0) like most foods

29. 29 Acid Fresh Meat Alkaline Limes Chicken Water Most fruits and veggies I__I__I__I__I__I__I__I__I__I__I__I__I__I__I 0 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10 11 12 13 14 pH of Foods

30. 30 Environmental Needs of Bacteria Temperature and Time pH (Acidity) Water –Bacteria need water just like people to live and grow –Bacteria grow in foods with a higher water content

31. 31 Environmental Needs of Bacteria Temperature and Time pH (Acidity) Water Air –Aerobic  Require oxygen to grow –Anaerobic  Will not grow in the presence of oxygen

32. 32 Environmental Needs of Bacteria Temperature and Time pH (Acidity) Water Air

33. 33 Potentially Hazardous Foods Bacteria generally prefer foods that are high in protein; such as meat, poultry, eggs, and dairy products.

34. 34 Examples Egg and Egg Products Custards Cream Pies Milk and Milk Products Sauces Puddings Gravies Meat and Meat Products Chicken Pot Pie Meat Loaf Shellfish or Fish

35. 35 Pathogens in Alabama (Ranked from Most to Least Common) Salmonella Giardia Campylobacter Shigella Hepatitis Vibrio Listeria

36. 36 Chemical Contamination Chemical contamination of food products can occur when food additives, cleaning chemicals, pesticides or naturally occurring toxins are present in food products.

37. 37 Chemical Contamination Examples of chemical contamination include: –Food additives to which some people are allergic, such as sulfites and MSG –Cleaning chemicals and pesticides, which should be stored away from food or food handling areas –Naturally occurring toxins that can be found in foods such as in wild mushrooms

38. Chemical Contamination May cause vomiting May cause fetal abnormalities Adverse impact on the nervous sytem Aflatoxin (caused by a fungus or mold) can increase the incidence of liver cancer. Some pesticides have the potential to cause cancer. 38

39. 39 What if chemicals are ingested? Call 911

40. 40 Physical Contamination Physical contamination of a food product can occur when objects such as glass, hair, dirt, paint chips, insects, etc. become mixed with food.

41. 41 Physical Contamination In our homes, we can help to reduce physical contamination by following these simple steps: –Ensure the food preparation surface is clean prior to using –Wash hands thoroughly before and after handling any food products, especially raw meats –Cover and properly store any excess ingredients

42. 42 Beware of Allergies Allergies are reactions (as by sneezing, breathing problems, itching, or skin rashes) to substances, situations, or physical states that are without comparable effect on the average individual.

43. 43 Food Allergies A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to fight it.

44. 44 Food Allergies The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, and/or cardiovascular system.

45. 45 Food Allergies Scientists estimate that approximately 11 million Americans suffer from true food allergies. At the present time, there is no cure for food allergy. Avoidance is the only way to prevent an allergic reaction.

46. 46 What are the symptoms of of food allergies? The most common symptom of a food-allergy reaction is hives. Other symptoms can include one or more of the following: –tingling in the mouth –swelling in the tongue and throat –difficulty breathing –abdominal cramps –vomiting –diarrhea –eczema

47. 47 What are the symptoms of of food allergies? Anaphylaxis is a sudden, severe allergic reaction that involves several of the symptoms listed in the previous slide, as well as difficulty breathing, drop in blood pressure, and loss of consciousness. In rare cases, it can cause death in a matter of minutes.

48. 48 Allergies Associated with Food Eight (8) foods account for 90% of all food- allergic reactions –Milk –Eggs –Peanuts –Tree nuts –Walnut, Cashew, etc. –Fish –Shellfish –Soy –Wheat

49. Learn more about food allergies & managing allergy issues at your home or center http://www.foodallergy.org/

50. 50 What are the three types of contaminations discussed today? Biological Chemical Physical

51. 51 What can you do to protect yourself? Wash your hands Handle food properly Store food properly Serve food properly

52. 52 WASH YOUR HANDS Procedures for properly washing your hands 1.Before starting, make sure clean, disposable paper is available for drying. 2.Turn on warm water to a comfortable temperature. 3.Wet hands with warm, running water. 4.Add soap and rub your hands to make a lather. Do this away from the running water so you won't wash suds away. 5.Wash front and back of hands, between the fingers, around nail beds, under fingernails and jewelry for 20 seconds (Old McDonald).

53. 53 6.Rinse hands well under running water to wash away the germs that are suspended by the soap. 7.If your taps do not shut off automatically use the disposable paper towel to shut off the taps. 8.If your bathroom doors cannot be pushed open with your foot, use the same paper towel to open the bathroom door. 9.Discard the used paper towel in a lined trash container. WASH YOUR HANDS Procedures for properly washing your hands

54. 54 When Should You Wash Your Hands? When arriving at work in the morning If moving from one child care group to another Before and after food preparation, handling, or serving Before and after eating meals or snacks Before and after giving medications Before and after playing in water that more than one person is using

55. 55 When Should You Wash Your Hands? After toileting or changing diapers After assisting a child with toilet use After handling pets or other animals After playing in sandboxes After contamination with body fluids (e.g. blood, saliva, urine, mucous from the nose) After handling uncooked food, especially raw meat and poultry

56. 56 When Should You Wash Your Hands? Before working Before putting on gloves to work with food Before touching food After handling nonfood items, such as cleaning and laundry supplies Between handling different food items

57. 57 When should you wash your hands? ALL THE TIME!!!

58. 58 Handle Food Properly Handle food with washed hands Clean surface areas where food will be handled Avoid cross-contamination

59. 59 Handle Food Properly: Cleaning Surfaces It is important that we use care when cleaning and sanitizing surfaces in our homes. Some cleaning products can adversely affect our ability to breath or cause a severe skin reaction in some individuals (chemical contamination & allergies).

60. 60 Handle Food Properly: Tips for Cleaning Surfaces Always make sure to read and follow the directions on the label of the cleaning products. Read and follow all safety precautions recommended by the manufacturer.

61. 61 Handle Food Properly: Tips for Cleaning Surfaces Use rubber gloves when cleaning blood, vomit, or other bodily fluids. It is particularly important to use gloves when you or someone in your environment has open wounds or a bloodborne disease such as HIV or hepatitis.

62. 62 Handle Food Properly: Tips for Cleaning Surfaces After cleaning and disinfecting, wipe the surface with paper towels that can be thrown away or cloth towels that can be washed afterwards. Cloth towels should be washed using the sanitation cycle on your washing machine (or the hottest cycle if a sanitation cycle is not available).

63. 63 Handle Food Properly: Sanitation of Food Service Areas The tables should be washed with a chlorine bleach solution: –Before each meal –After each meal –Before each snack –After each snack

64. 64 Handle Food Properly: Cross-Contamination Cross contamination is a term used to describe how pathogens spread from one source, such as a food or person, to another, e.g., bacteria in meat drippings spreading to fresh produce in the grocery cart.

65. 65 Handle Food Properly: Tips to Avoid Cross-Contamination Keep it clean. Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, or other raw foods. Use separate surfaces. If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood. If you only have one cutting board, wash with hot water and soap and rinse thoroughly before using it for the next food item.

66. 66 Handle Food Properly: Tips to Avoid Cross-Contamination Separate foods. Try to separate raw meats from other food in your shopping cart and in your refrigerator. Seal it. Make sure juices from raw meat or poultry do not drip onto other foods. Seal raw foods in containers or plastic bags. Take special precaution when using marinades! Sauce which has been used to marinate raw meats should NOT be used on cooked foods unless it is boiled first.

67. 67 Handle Food Properly: USDA & FDA Recommendations Always make sure to refrigerate or freeze perishables, prepared foods, and leftovers within two hours of purchase or preparation. If the temperature is above 90 °F, reduce the time frame to 1 hour. When marinating, store the foods in the refrigerator.

68. 68 Handle Food Properly: USDA & FDA Recommendations Your refrigerator should be set at 40 °F to discourage the growth of foodborne bacteria. You can use a refrigerator or freezer thermometer to check the temperature of your refrigerator.

69. 69 Handle Food Properly: USDA & FDA Recommendations Never place frozen foods on the counter and attempt to defrost food at room temperature. To safely thaw food, place it in the refrigerator the night before. For quick thawing, submerge food in cold water in airtight packaging. You can also use your microwave to thaw food if you plan to cook it immediately.

70. 70 Storing Food Properly: USDA & FDA Recommendations When storing leftover food products, it is important that the temperature of food products be reduced rapidly to discourage bacterial growth. To help reduce temperatures quickly, separate large amounts of leftovers into small, shallow containers, which will allow for quicker cooling of the foods when placed in the refrigerator.

71. 71 Food Storage Myth Food cannot be placed into the refrigerator while hot.

72. 72 Storing Food Properly: USDA & FDA Recommendations Hot food can be placed directly in the refrigerator Make sure to divide large quantities of food into shallow containers for quicker cooling.

73. 73 Storing Food Properly Store dry foods away from moisture Don’t store raw meat above raw produce Don’t store chemicals with food products Label and date leftovers in the refrigerator Wrap and label foods stored in the freezer Cover foods when stored in the refrigerator

74. 74 Storing & Serving Food Properly General rules –Keep cold foods cold (milk, eggs, meats) –Keep hot foods hot BEWARE OF –Proper cooking temperatures –Proper storage temperatures

75. 75 Serving Food Properly Do not eat foods that have fallen on the floor Do not eat foods that have been handled with dirty hands or utensils Do not handle the service end of utensils Do not serve foods with your hands, use a clean utensil Never place cooked food on the plate that contained the raw food

76. 76 Serving Food Properly: Proper Temperatures Cook foods to the proper temperatures Use a thermometer to check the internal temperature of food products Never eat ground meat that is pink when you break a hamburger into two halves Never eat chicken that is not cooked to well done Cook eggs until the white and yolk is firm Be sure to heat leftovers to 165° F

77. 77 Hazard Analysis and Critical Control Point (HACCP) HAACP is a food safety and self-inspection system that highlights potentially hazardous foods and how they are handled in the food service department. The U.S. Food and Drug Administration (FDA) recommends implementation of HACCP because it is the most effective and efficient way to ensure that food products are safe.

78. 78 Seven Principles of HACCP 1.Conduct a hazard analysis. 2.Determine the critical control point (places where hazards are identified and can be prevented or controlled). 3.Establish critical limits. 4.Establish monitoring procedures. 5.Establish corrective actions. 6.Establish record-keeping and documentation procedures. 7.Establish verification procedures.

79. 79 Where can I find out more about HAACP? www.nal.usda.gov/foodborne/

80. 80 What can you do to protect yourself? Wash your hands Handle food properly Store food properly Serve food properly

81. 81 What have you learned so far? Foodborne illness Immuno-compromised individuals Three types of contaminants –Biological –Chemical –Physical

82. 82 What have you learned so far? Environmental needs of bacteria –Temperature and time –Acidity (pH) –Water (moisture) –Air Aerobic Anaerobic

83. 83 What have you learned so far? Potentially hazardous foods Most common pathogens in Alabama Allergies Five ways to protect yourself from foodborne illness

84. Final Thought WHEN IN DOUBT! THROW IT OUT

85. 85