1. Valorie Grant Walden University Environmental Health 8165 Dr. R. Thron Summer, 2012 Food safety practices to prevent E coli

2.  Agenda  1. Welcome and Introductions  2. Food Handling Presentation  3. Discussion  4. Hand Washing Demonstration Food safety practices to prevent E coli

3.  Objectives  Understand the bacteria E coli  Identify who is vulnerable for contracting E coli  Recognize the Signs and symptoms of E coli infection  Understand how E coli is contracted  Understand Proper food handling techniques  Demonstrate proper hand washing technique Food safety practices to prevent E coli

4. What is E Coli ? 1.Abbreviation for Escherichia coli (CDC, 2012) Food safety practices to prevent E coli

5. 1. A common bacteria found in the human GI system and most animals (WHO, 2012) 2.It is found in the environment, grass, farms (CDC, 2012) Food safety practices to prevent E coli

6.  Vulnerable populations susceptible for E coli infection  Young Children  Newborns  Pregnant women  Elderly  Decrease immune function  (CDC, 2012) Food safety practices to prevent E coli

7.  Signs and Symptoms  Usually 2-8 days after exposure to E Coli  Gastric upset ( abdominal cramping)  Nausea  vomiting  diarrhea (CDC, 2010) Food safety practices to prevent E coli

8.  Infection with E coli can occur from several avenues.  Contaminated water  Vegetables  Hands of food handlers Food safety practices to prevent E coli

9.  Proper food handling techniques  When preparing food always wash hands prior to coming to the food area. Food safety practices to prevent E coli

10.  Wear food prep gloves and change frequently.  Cook all ground beef well done for the children and keep the meat at 160 degrees F. Food safety practices to prevent E coli

11.  Avoid giving the children unpasteurized products such as fresh apple cider and raw milk. (Food Safety, 2011) Food safety practices to prevent E coli

12.  Proper food handling techniques  Do not have contact with food or students if had diarrhea, fever or other signs of illness with in a weeks time.  Keep all food prep utensils clean  Keep alcohol based products near the area for frequent sanitation by handlers and students.  ( CDC, 2012) (Food Safety, 2011) Food safety practices to prevent E coli

13.  Proper hand Hygiene technique  Wet hands with running water  Apply soap  Rub hands together to develop a lather in hands  Scrub the back of hands, between fingers, and under nails.  Continue for 20 secs, sing happy birthday song which is 20 secs.  Rinse well no residue  Use a paper towel to dry ( CDC, 2012) Food handling practices to prevent E coli at OGB

14.  Proper hand Hygiene technique  Hand sanitizers are good in-between washing or if no soap and water is available.  Are not effective if hands are visibly soiled.  Place product in hand  Rub together on hand and fingers until dry  ( CDC, 2012 ) Food safety practices to prevent E coli

15.  Proper hand Hygiene technique  Always wash hands  Before coming to food prep area  After going to the toilet  After changing a diaper  After blowing your nose, coughing or sneezing  After emptying or touching the garbage  After touching your pet or any animal  ( CDC, 2012), ( Food Safety, 2011) Food safety practices to prevent E coli

16.  Watch video from the CDC on hand washing:  http://www.cdc.gov/CDCTV/HandsTogether Food safety practices to prevent E coli

17.  Participants Demonstration Food safety practices to prevent E coli

18.  http://www.cdc.gov/CDCTV/HandsTogether http://www.cdc.gov/CDCTV/HandsTogether  http://www.cleaninginstitute.org/assets/1/Page/Hooray%20f or%20Handwashing%20coloring%20sheets.pd http://www.cleaninginstitute.org/assets/1/Page/Hooray%20f or%20Handwashing%20coloring%20sheets.pd  http://www.henrythehand.com http://www.henrythehand.com  http://www.cdc.gov/handwashing http://www.cdc.gov/handwashing  http://www.who.int/gpsc/clean_hands_protection http://www.who.int/gpsc/clean_hands_protection  http://www.itsasnap.org/index.asp http://www.itsasnap.org/index.asp Web sites for Hand washing

19. Thank You Valorie Grant, MSN, MEd, RN

20.  References:  Berger, C. N., Sodha, S. V., Shaw, R. K., Griffin, P. M., Pink, D., Hand, P., et al. (2010). Fresh fruit and vegetables as a vehicles for the transmission of human pathogens. Environmental Microbiology, 12 (9), 2385-2397.  CDC. (2012, June). E coli Infection. Retrieved 2012, from Centers for Disease Control and Prevention: www.cdc.govwww.cdc.gov  Food Safety. (2011). E.coli. Retrieved 2012, from FoodSafety.gov: www.foodsafety.gov www.foodsafety.gov  Gould, D. (2011). Escherichia coli recognition and prevention. Primary Health Care, 21 (8), 32-39.  WHO. (2012). Escherichia coli infections. Retrieved 2012, from World Health Organization: www.who.int/topics/escherichia_coli_infections Food safety practices to prevent E coli