1. SARAH WALDEN PH.D. PUBLIC HEALTH CANDIDATE WALDEN UNIVERSITY PUBH 8165-10 FALL 2010 Food Safety

2. Objectives To define and understand the importance of foodborne diseases To practice preventative measures when preparing food for public consumption

3. Foodborne Diseases Caused by bacteria, viruses or parasites (Virginia Department of Health [VDH], 2009). Each year,76 million Americans become ill, 300,000 are hospitalized, and 5,000 die due to foodborne diseases (Centers for Disease Control and Prevention [CDC], 2010). Centers for Disease Control and Prevention. (2010). Food safety. Retrieved October 20, 2010, from http://www.cdc.gov/foodsafety/ Virginia Department of Health. (2009). Food safety. Retrieved October 23, 2010, from http://www.vdh.state.va.us/EnvironmentalHealth/Food/FoodSafety/index.htm

4. Bacteria Most common source of illness (National Digestive Disease Information Clearinghouse [NDDIC], 2007) Sources of bacteria include (NDDIC, 2007) :  Meat, poultry, seafood, produce (lettuce, melons, spinach) Contamination through (NDDIC, 2007) :  Slaughtering, harvesting, shipping Examples of Bacteria (Food and Drug Administration [FDA], 2009)  Salmonella ssp., Escherichia coli (E. coli), Staphylococcus aureus, and Streptococcus. Food and Drug Administration. (2009). Bad bug book: Introduction foodborne pathogenic microorganism and natural toxins handbook. Retrieved October 20, 2010, from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm National Digestive Disease Information Clearinghouse. (2007). Bacteria and foodborne illness. Retrieved October 20, 2010, from http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#2

5. Viruses Second Most Common Foodborne Illness Examples  Hepatitis A and E  Norovirus  Rotavirus Contamination  Person to person  Contaminated work surfaces  Feces Centers for Disease Control and Prevention. (2005). Foodborne illnesses. Retrieved October 23, 2010, from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

6. Parasites What are Parasites? Examples (United States Department of Agriculture [USDA], 2010) :  Giardia, Cryptosporidium parvum and Trichinella Transmission (Centers for Disease Control and Prevention [CDC], 2008) :  Person to person  Food and water  Soil Centers for Disease Control and Prevention. (2008). Parasitic diseases: Food. Retrieved October 24, 2010, from http://www.cdc.gov/ncidod/dpd/food.htm United States Department of Agriculture. (2010). Parasites and foodborne illness. Retrieved October 23, 2010, from http://www.fsis.usda.gov/factsheets/parasites_and_foodborne_illness/index.asp

7. Hygiene Hand Washing  VERY IMPORTANT! Clean Clothing Coughing and Sneezing  Cover your cough and sneeze Hair Restraints Jewelry Restricted and Excluded Employees Food and Drug Administration. (2010). Employee health and personal hygiene handbook - Personal hygiene. Retrieved October 24, 2010, from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm184207.htm Minnesota Department of Health. (2009). Employee personal hygiene. Retrieved October 25, 2010, from http://www.health.state.mn.us/divs/eh/food/fs/hygiene.html

8. Proper Hand Washing Rinse under warm water (FDA, 2010)  100 degrees fahrenheit Apply Soap Scrub for a minimum of 20 seconds Rinse Avoid recontamination Food and Drug Administration. (2010). Employee health and personal hygiene handbook - Personal hygiene. Retrieved October 24, 2010, from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm184207.htm

9. Hand Washing Video “Put your hands Together” is a video produced by the CDC  Please click on the link below to watch the video  Put Your Hands Together Video Put Your Hands Together Video Emphasizes importance of hand washing Centers for Disease Control and Prevention. (Producer). (2008, September 15). Put your hands together [Video podcast]. Retrieved from http://www.cdc.gov/CDCTV/HandsTogether/index.html

10. Cooking Techniques Food safety guidelines: Fight Bac program (United States Department of Agriculture [USDA], 2006)  Clean  Separate  Cook  USDA proper cooking temperatures (USDA, 2008) http://www.fsis.usda.gov/OA/thermy/foodservice/FoodServicePoster-ENG.pdf  Chill For more information on Fight back go to:  http://www.fightbac.org/ http://www.fightbac.org/  Sponsored by Partnership for Food Safety Education (PFSE) Partnership for Food Safety Education. (2010). About us. Retrieved November 11, 2010, from http://www.fightbac.org/component/content/article/2/162-about-ushttp://www.fightbac.org/component/content/article/2/162-about-us United States Department of Agriculture. (2006). Basics for handling food safely. Retrieved from http://www.fsis.usda.gov/PDF/Basics_for_Safe_Food_Handling.pdfhttp://www.fsis.usda.gov/PDF/Basics_for_Safe_Food_Handling.pdf United States Department of Agriculture. (2008). Temperature rules! Cooking for food services. Retrieved October 23, 2010, from http://www.fsis.usda.gov/OA/thermy/foodservice/FoodServicePoster-ENG.pdf

11. Further Reading Food Safety.gov: provides useful information from many government agencies such as the FDA and CDC  http://www.foodsafety.gov/ http://www.foodsafety.gov/ World Health Organization (WHO): provides a worldview of foodborne illness and preventative measures  http://www.who.int/foodsafety/en/ http://www.who.int/foodsafety/en/ FDA: provides information on foodborne illnesses, and food recalls  http://www.fda.gov/Safety/Recalls/default.htm http://www.fda.gov/Safety/Recalls/default.htm USDA: provides information on meat, poultry and eggs including recalls  http://www.fsis.usda.gov/FSIS_Recalls/index.asp http://www.fsis.usda.gov/FSIS_Recalls/index.asp

12. References Centers for Disease Control and Prevention. (2005). Foodborne illnesses. Retrieved October 23, 2010, from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon Centers for Disease Control and Prevention. (2008). Parasitic diseases: Food. Retrieved October 24, 2010, from http://www.cdc.gov/ncidod/dpd/food.htm http://www.cdc.gov/ncidod/dpd/food.htm Centers for Disease Control and Prevention. (2010). Food safety. Retrieved October 20, 2010, from http://www.cdc.gov/foodsafety/ http://www.cdc.gov/foodsafety/ Centers for Disease Control and Prevention. (Producer). (2008, September 15). Put your hands together [Video podcast]. Retrieved from http://www.cdc.gov/CDCTV/HandsTogether/index.htmlhttp://www.cdc.gov/CDCTV/HandsTogether/index.html Food and Drug Administration. (2009). Bad bug book: Introduction foodborne pathogenic microorganism and natural toxins handbook. Retrieved October 20, 2010, from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBu gBook/default.htm http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBu gBook/default.htm Food and Drug Administration. (2010). Employee health and personal hygiene handbook - Personal hygiene. Retrieved October 24, 2010, from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ ucm184207.htm http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ ucm184207.htm

13. References Minnesota Department of Health. (2009). Employee personal hygiene. Retrieved October 25, 2010, from http://www.health.state.mn.us/divs/eh/food/fs/hygiene.html http://www.health.state.mn.us/divs/eh/food/fs/hygiene.html National Digestive Disease Information Clearinghouse. (2007). Bacteria and foodborne illness. Retrieved October 20, 2010, from http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#2http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#2 Partnership for Food Safety Education. (2010). About us. Retrieved November 11, 2010, from http://www.fightbac.org/component/content/article/2/162-about-us http://www.fightbac.org/component/content/article/2/162-about-us United States Department of Agriculture. (2006). Basics for handling food safely. Retrieved from http://www.fsis.usda.gov/PDF/Basics_for_Safe_Food_Handling.pdf http://www.fsis.usda.gov/PDF/Basics_for_Safe_Food_Handling.pdf United States Department of Agriculture. (2008). Temperature rules! Cooking for food services. Retrieved October 23, 2010, from http://www.fsis.usda.gov/OA/thermy/foodservice/FoodServicePoster-ENG.pdfhttp://www.fsis.usda.gov/OA/thermy/foodservice/FoodServicePoster-ENG.pdf United States Department of Agriculture. (2010). Parasites and foodborne illness. Retrieved October 23, 2010, from http://www.fsis.usda.gov/factsheets/parasites_and_foodborne_illness/index.asp http://www.fsis.usda.gov/factsheets/parasites_and_foodborne_illness/index.asp