1. Understanding Basic Food Safety
RealCareer™
Understanding Basic Food Safety
Understanding Basic Food Safety

2. Proper Handwashing Technique – Step 1
Wet hands with hot water
Understanding Basic Food Safety

3. Proper Handwashing Technique – Step 2
Apply soap
Understanding Basic Food Safety

4. Proper Handwashing Technique – Step 3
Rub hands together
for 20 seconds
Understanding Basic Food Safety

5. Proper Handwashing Technique – Step 4
Clean under fingernails
Understanding Basic Food Safety

6. Proper Handwashing Technique – Step 5
Rinse thoroughly under running water
Understanding Basic Food Safety

7. Proper Handwashing Technique – Step 6
Dry hands
Understanding Basic Food Safety

8. Key Statistic:
The CDC estimates that 48 million Americans get sick, 128,000 are hospitalized, and up to 3000 die of foodborne diseases each year.
Understanding Basic Food Safety

9. Food Safety in the Food Supply Chain
Food production
Processing
Distribution
Storage
Preparation
Retail
Understanding Basic Food Safety

10. Produce-Related Outbreaks 1996-2010
131 produce-related reported outbreaks
Resulting in 14,350 outbreak-related illnesses
1382 hospitalizations
34 deaths
From approximately 20 different fresh produce commodities
Understanding Basic Food Safety

11. Food Product Risks From Farm to Table: Step 1
Food Production
Understanding Basic Food Safety

12. Food Product Risks From Farm to Table: Step 2
Processing
Understanding Basic Food Safety

13. Food Product Risks From Farm to Table: Step 3
Distribution
Understanding Basic Food Safety

14. Food Product Risks From Farm to Table: Step 4
Storage
Understanding Basic Food Safety

15. Food Product Risks From Farm to Table: Step 5
Preparation
Understanding Basic Food Safety

16. Food Product Risks From Farm to Table: Step 6
Retail
Understanding Basic Food Safety

17. Foodborne Illness Outbreak Investigation
Understanding Basic Food Safety

18. What is a foodborne illness outbreak?
When two or more people get the same illness from the same contaminated food or drink
Understanding Basic Food Safety

19. What is the role of the investigator?
To control outbreaks, so more people do not get sick
To learn how to prevent similar outbreaks from happening in the future.
Understanding Basic Food Safety

20. What are the steps for investigating an outbreak?
CDC (2015, June 23) Steps in an outbreak investigation. Retrieved from
Understanding Basic Food Safety

21. Outbreak Scenario…
Understanding Basic Food Safety

22. Picnic Menu Fried Chicken Macaroni Salad Caesar Salad Deviled Eggs
Ice Cream
Understanding Basic Food Safety

23. The symptoms begin…
Understanding Basic Food Safety

24. More people begin to fall ill…
Understanding Basic Food Safety

25. An investigation begins..
Understanding Basic Food Safety

26. Overall Illness and Food Attack Rates
# with symptoms /# completing survey = Illness Attack Rate # people eating food and showing symptoms/ total number of persons eating that food = Food Attack Rate
Understanding Basic Food Safety

27. Graphing the Outbreak Curve20 18 16 14 12 10 8 6 4 2
Date
People 12 1 13 14 15 16
Number of People
11th th th th th th
Onset Date
Understanding Basic Food Safety

28. Investigation Findings
E. coli
Staphylococcus
Salmonella
Clostridium Botulinum
Listeria
Understanding Premature Infants

29. What are the steps for investigating an outbreak?
Understanding Premature Infants

30. Food Safety Bulletin
Understanding Premature Infants

31. Key Statistic: Bacteria doubles every 20 minutes!
Understanding Premature Infants

32. Safe Temperature Thermometer
Boiling point
Understanding Premature Infants

33. Safe Temperature Thermometer
175° - Brisket
Understanding Premature Infants

34. Safe Temperature Thermometer
165° - Ground meat (turkey, chicken), poultry (whole chicken & turkey, breasts, roasts, thighs, legs, wings, duck, goose, stuffing), leftovers and casseroles
Understanding Premature Infants

35. Safe Temperature Thermometer
160° - Ground meat (beef, pork, veal, lamb), egg dishes
Understanding Premature Infants

36. Safe Temperature Thermometer
145° - Fresh beef, veal, lamb (steaks, roasts, chops), fresh pork and ham (raw), fin fish
Understanding Premature Infants

37. Safe Temperature Thermometer
140° - Ham fully cooked (reheated) HOLDING TEMPERATURE FOR COOKED FOOD!!
Understanding Premature Infants

38. Safe Temperature Thermometer
40° - 140° DANGER ZONE!! Bacteria grows best in these temperatures!!
Understanding Premature Infants

39. Safe Temperature Thermometer
40° - Refrigerator temperature
Understanding Premature Infants

40. Safe Temperature Thermometer
32° - Freezing point
Understanding Premature Infants

41. Safe Temperature Thermometer
0° - Keep freezer set here
-10° - Coldest area of the freezer
Understanding Premature Infants

42. Hand to Food Cross-Contamination
Understanding Premature Infants

43. Food to Food Cross-Contamination
Understanding Premature Infants

44. Equipment to Food Cross-Contamination
Understanding Premature Infants

45. For more information please contact Realityworks, Inc
For more information please contact Realityworks, Inc. through at or call toll free at A
Understanding Basic Food Safety