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Good Hygiene Practices on the Farm Food and Drug Protection Division/ NC Department of Agriculture and Consumer Service Training Material for Proper Hand.

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Presentation on theme: "Good Hygiene Practices on the Farm Food and Drug Protection Division/ NC Department of Agriculture and Consumer Service Training Material for Proper Hand."— Presentation transcript:

1 Good Hygiene Practices on the Farm Food and Drug Protection Division/ NC Department of Agriculture and Consumer Service Training Material for Proper Hand Washing

2 Protecting Your Food Supply From the Farm to the Fork  Proper hand washing protects our fruits and vegetables from contamination.

3 Is this true?  It is said that bacteria multiply themselves by thousands of times on our hands… Can we probe this?

4 Test for Bacteria Touching an Ordinary Door knob  In one of the NC Department of Agriculture and Consumer Services Food and Drug Protection Division laboratories, we did two tests for bacteria after touching an ordinary door knob. The first test was done before hand washing and the second test was done after hand washing.

5 Touching a door knob  This hand was analyzed for bacteria after handling this ordinary door knob; it could be in any house or office, etc.  The first test was done before the person washed her hands after handling the knob.

6 Test for bacteria on hand before hand washing  Inside the Petri Dish there is Agar.  Agar is a jelly like substance use for culturing bacteria.  She put her hand in the agar before washing her hands. Agar Petri Dish

7 Results of test for bacteria  Each of these shapes is a different type of bacteria that was on the hand.  Viruses, bacteria, fungi multiply themselves by thousands of times on our hands, and they do it in a few minutes.

8 Big Question If we get bacteria on our hands by just touching a door, what would happen to food if we touch it without first properly washing our hands?

9 Big Answer  Yes!  You got it right. If at any point from the farm to the table we touch food without first properly washing our hands, we will certainly contaminate produce and anything else we eat.  Yes!  You got it right. If at any point from the farm to the table we touch food without first properly washing our hands, we will certainly contaminate produce and anything else we eat.

10 Same Door Knob  The next test for bacteria was done after handling the door knob and then washing the hands.

11 Before doing the second test  She washed her hands with warm water and soap.  She washed her hands for only 15 seconds. We will see if this was enough time to remove all bacteria.

12  Drying hands should always be done with disposable paper towel.  Bacteria can grow in cloth towels.

13 Test for Bacteria on Hands after Hand Washing  This test for bacteria on hand was done after she washed her hands.  She again put her hand on the agar inside the petri dish. Agar Petri Dish

14 After Hand Washing  After 15 seconds of hand washing, one bacteria was missed.  It is important to wash your hands 20 seconds

15 Toilet Paper  We just learned how our hands get contaminated after touching an ordinary door knob; and it could be anything else like: tools, keys, money, etc.  Would this be true for toilet paper?

16 Toilet Paper Is Never Wide or Strong Enough  Light can easily pass through toilet paper.

17 Big Question  If light can pass through a piece of toilet paper, what else could pass through a piece of toilet paper?

18 Big Answer  Yes!  You got it right. Bacteria can easily pass through a piece of toilet paper and contaminate your hands.  It is essential to always wash your hands after going to the restroom.

19 Most Common Bacteria  Staphylococcus Aureus

20 Most Common Bacteria  Salmonella

21 Most Common Bacteria  E. Coli

22 Most Common Bacteria  Listeria

23 Most Common Food Viruses  Viruses are much smaller than bacteria. Some of the common food viruses include: Hepatitis A, Norovirus, and Rotavirus. Some diseases, like Hepatitis A, can be caused when an infected worker directly contaminates the food they are handling with their hands.

24 Most Common Food Viruses Hepatitis A

25 Most Common Food Viruses Norovirus

26 Most Common Food Viruses Rotavirus

27 Most Common Food Parasites  Parasites can be transmitted to people by water, food, or from another person. Some of the common food parasites are Cryptosporidium, Cyclospora, Giardia, Trichinella, and various worms.

28 Most Common Food Parasites Cryptosporidium

29 Most Common Food Parasites Cyclospora

30 Most Common Food Parasites Giardia

31 Most Common Food Parasites Trichinella

32 Common Symptoms for Food borne Diseases  Diarrhea  Vomiting  Fever  Muscle pain  Stomach cramps  Dehydration

33 Severe Risk for food borne Illness Pregnant women can lose their babies because of contaminated food. Pregnant women can lose their babies because of contaminated food.

34 Severe Risk for food borne Illness Babies can born with physical or brain problems.

35 Severe Risk for food borne Illness Bacteria can harbor in some joints and cause Septic Arthritis.

36 Severe Risk for food borne Illness Many people have died or become seriously sick because of contaminated food.

37 Protecting Your Food Supply From the Farm to the Fork The best way to protect our food supply from the farm to the fork is:  Following GAPs (Good Agricultural Practices)  Practicing Good Hygiene Rules

38 Good Hygiene Practices at the Farm All farm equipment, tools, and surfaces in contact with fruits or vegetables should always be sanitized before being use to avoid the growth of food borne bacteria like these shown here.

39 Good Hygiene Practices at the Farm  Farm workers should always be offered clean, easy access to restrooms, plenty of toilet paper, paper towels, warm water and soap; and be allowed to use them when they need it.  It might be helpful to remove the trash receptacles from the stall area and place them in the hand washing areas.  Farm workers should always use the restrooms and wash their hands after using them.

40 Good Hygiene Practices at the Farm Sick farm workers should stay away from produce and all types of food, as they can contaminate them. Sick farm workers should stay away from produce and all types of food, as they can contaminate them. Farm workers with open or infected wounds or blisters should stay away from produce. Farm workers with open or infected wounds or blisters should stay away from produce. Wounds or blisters have to be properly disinfected and covered with a waterproof, tight fitting bandage. For additional protection, farm workers should wear disposable gloves. Wounds or blisters have to be properly disinfected and covered with a waterproof, tight fitting bandage. For additional protection, farm workers should wear disposable gloves.

41 Good Hygiene Practices at the Farm  A First-Aid kit must be always available for immediate use at the production site.  A First- Aid kit should always contain:  Gloves  Bandages; gauzes  Alcohol  Antibiotic Creams  Antidiarrheal medicine  Scissors  Tweezers  Other special needs and medications

42 Good Hygiene Practices at the Farm  Fields should always have clean hand washing stations with plenty of warm water, soap and paper towels.  Farm workers should use the hand washing stations several times a day.

43 Good Hygiene Practices at the Farm Farm workers should always wash their hands.

44 When Should Farm Workers Wash Their Hands? Before beginning to work Before beginning to work After going to the restroom After going to the restroom Before returning to work after a break Before returning to work after a break Anytime their hands become dirty Anytime their hands become dirty

45 Good Hygiene Practices at the Farm  Workers who wear gloves must still wash their hands properly. Gloves and aprons or uniforms should be taken off before going to the restroom.  Gloves should be replaced with the same schedule as hand washing:  Before beginning to work  Before returning to work after a break  Anytime their gloves become dirty

46 Who Else Should Follow Hygiene Practices?  “Pick Your Own” customers should be encouraged to properly wash their hands. On the fields they should have easy access to a clean facility, plenty of good quality water; soap; and paper towels.  When necessary, customers should wear appropriate, safe footwear for working in the fields.  Customers should be encouraged to always wash all of their produce.

47 How to Properly Wash Your Hands?  Use warm water.  Use soap.  Rub your hands back and forth.  Don’t forget to scrub your thumbs, under your nails and in between your fingers.  Wash your hands for 20 seconds or sing Happy Birthday twice.  Fully dry out your hands with paper towel.

48 Materials are Available  The NC Department of Agriculture and Consumer Services, Food and Drug Protection Division, has free materials available about proper hand washing in English and in Spanish.  Contact: Maria Noriega (x237)


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