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

2. Hand Washing Food and Drug Protection Division/ NC Department of Agriculture and Consumer Service Training Material for Proper Hand Washing

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 Service/ 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. Test for Bacteria Touching an Ordinary Door knob  We did two tests for bacteria after touching an ordinary door.

6. Touching a door knob  This person handled this ordinary door knob; it could be in any house, office, etc.  Then we conducted a test for the amount of bacteria the person picked up on their hands.

7. Test for bacteria on hand before hand washing  Inside the Petri Dish there is Agar  Agar is a jelly like substance use for growing bacteria  Bacteria transferred to the agar will grow in 48 hours Agar Petri Dish

8. 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

9. 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?

10. Big Answer  Yes!  You got it right. If 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 we touch food without first properly washing our hands, we will certainly contaminate produce and anything else we eat

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

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

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

14. 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

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

16. 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.  Is it the same true for toilet paper?

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

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

19. 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

20. Most Common Bacteria  Staphylococcus Aureus

21. Most Common Bacteria  Salmonella

22. Most Common Bacteria  E. Coli

23. Most Common Bacteria  Listeria

24. 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.

25. Most Common Food Viruses Hepatitis A

26. Most Common Food Viruses Norovirus

27. Most Common Food Viruses Rotavirus

28. 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.

29. Most Common Food Parasites Cryptosporidium

30. Most Common Food Parasites Cyclospora

31. Most Common Food Parasites Giardia

32. Most Common Food Parasites Trichinella

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

34. 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

35. Severe Risk for food borne Illness  Babies can be born with physical or brain problems

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

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

38. When to Wash Your Hands?  After going to the restroom  Before snacking  Before eating  Before cooking  After sneezing  Every time your hands are dirty

39. How to Wash Your Hands?  Use warm water  Use soap  Wash your hands back and forth  Don’t forget to wash 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

40. Who Can Tell Me What You Have Learned with this Presentation?

41. Materials are Available  The NC Department of Agriculture and Consumer Services, Food and Drug Protection Division, has available free materials about proper hand washing in English and in Spanish.  Contact: Maria Noriega 919-733-7366 (x237)