desktop dining the right way

1. desktop dining the right way

2. 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths result from foodborne disease annually The average desktop has 100 times more bacteria than a kitchen table and 400 times more than the average toilet seat 36% of people clean their work areas weekly and 64% do so only once a month or less Some scary facts!!

3. A foodborne illness can be defined as an illness transmitted to humans by food • #1 cause of it is Bacteria • Bacteria enters our bodies from eating contaminated foods Foodborne illness

5. #1 way to prevent the spread of foodborne illness is Hand Hygiene. Hand sanitizer can be used if washing is not available. Hand washing steps include: 1) Wet hands and arms (water at least 100°F) 2) Apply soap 3) Scrub hands and arms vigorously (10-15 seconds under fingernails and between fingers) 4) Rinse hands and arms thoroughly. 5) Dry hands and arms with single use paper towel or hand dryer Proper handwashing procedure Precautions you can take

6. Use disinfectant wipes or paper towels with cleanser to clean surfaces • These tend to work better for cleaning your area as opposed to a sponge that sits around and can collect bacteria Precautions you can take (cont)

7. Keep perishable foods at the correct temperature (temperature danger zone 41°-135°F) • Bacteria can grown between these temperatures • Perishable foods can include: meat and cheese sandwiches, leftovers, salads, or dairy foods. Be careful if you packed any of these for lunch Precautions you can take (cont)

8. Keep employee fridge clean get rid of any leftovers after 3 to 5 days • Come up with a system where at the end of the work week someone throws any leftovers away. • Also come up with a system where the fridge is cleaned on a regular basis Precautions you can take (cont)

9. Keep a thermometer in the refrigerator and be sure it’s set below 40°F • Be sure to place the thermometer in the middle of the refrigerator • Pay close attention during those times of the year when temperatures can fluctuate • If a refrigerator is not available, pack your lunch in an insulated lunch bag with an ice pack Precautions you can take (Cont)

10. If eating leftovers be sure and re-heat to a proper temperature of 165°F • Possibly have thermometers on hand in your desk or even near the microwave • When taking the temperature be sure and put the thermometer in the thickest part of the product Precautions you can take (cont)

11. When purchasing take out food all of these same precautions apply because these foods may have not been handled properly. If you ever have any office parties, be sure to not let any potentially hazardous foods sit out longer than 2 hours. If you arrive late, be sure and ask how long the food has been sitting out. Fast food or carry out

12. Academy of Nutrition and Dietetics & Con Agra Foods. (2012). Is your desk making you sick? New survey finds desktop dining poses food poisoning risk. Home Food Safety.Retrieved from http://homefoodsafety.org/pub/file.cfm?item_type=xm_file&id=1340 Resources

13. Albrecht, J.A., & Nagy-Nero, D., (2009). Position of the American Dietetic Association: Food and water safety. Journal of the American Dietetic Association, 109(4), 1449-1460. Retrieved from http://www.eatright.org/About/Content.aspx?id=8362 Resources