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FOOD SAFETY

FOOD SAFETY. In Child Care Facilities. Why are we concerned about food safety in child care centers?. Young children and infants do not have a fully developed immune system Groups of children interact closely Eating and diaper changing in same area. Foodborne Illness each Year.

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FOOD SAFETY

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  1. FOOD SAFETY In Child Care Facilities

  2. Why are we concerned about food safety in child care centers? • Young children and infants do not have a fully developed immune system • Groups of children interact closely • Eating and diaper changing in same area

  3. Foodborne Illness each Year • 76 million cases of foodborne disease • 325,000 hospitalized • 5,000 deaths • Children under 5 years of age – 21% of most foodborne diseases

  4. FOOD POISONING

  5. Bacterial Foodborne DiseaseU.S. ANNUAL ESTIMATES • Campylobacter - up to 2.1 million persons annually • E. coli - 50,000-69,000 • Listeria monocytogenes - 25,000 • Salmonella - 1.9-3.0 million • TOTAL: Up to 76 million persons per year

  6. Highest Risk Groups • Infants and toddlers – less than 5 yr • Elderly – 50-60 yr • Pregnant women and fetuses • Immunocompromised individuals • Chronic illness • Cancer patients • Transplant patients • AIDs patients

  7. Potential Problem Areas • Affecting Infants • Diapers/sanitation • Formula preparation • Affecting Children/Toddlers • Handwashing – children & food preparers • Food Preparation • Sanitation • Highest Risk: CROSS CONTAMINATION

  8. Types of Microorganismsin Foods • Microorganisms are living beings that can only be seen with the aid of a MICROSCOPE • Types are: • Bacteria, Molds, Yeasts, Viruses, and Parasites • Bacteria, Viruses and Parasites are the greatest health problems • FOCUS of this presentation: • Viruses • Bacteria

  9. Viruses • Only reproduce inside a living cell • Therefore: they can’t grow in foods • Only carried and transmitted by foods • Foods are contaminated by persons with viral illness • Transmitted by POOR HYGIENE

  10. Viruses • Foods • Primarily those handled by food preparers • For example: salads • Some shellfish may be contaminated by polluted water • Diseases • Viral gastroenteritis • Hepatitis A (infectious hepatitis) • Fever, headache, nausea, abdominal pain, jaundice

  11. Bacillus cereus Campylobacter jejuni Clostridium perfringens Clostridium botulinum Enterobacter sakazakii Escherichia coli Listeria monocytogenes Salmonella Shigella Staphylococcus aureus Vibrio sp. Yersinia enterocolitica Bacterial Foodborne Pathogens

  12. Salmonella • Sources • Mammals – Cattle, Pigs, Humans, Hamsters, Mice • Reptiles – Turtles, Iguanas • Insects – Cockroaches, Flies • Birds – Chickens, Pigeons • Animal feed/pet foods • Raw foods – Poultry, Eggs, Meats, Milk

  13. Salmonella • Tolerances • Drying – can survive dehydration processes • Freezing – survives • Low pH, high acid • Certain strains survive • Outbreaks in ORANGE JUICE

  14. Salmonella • Illness - SALMONELLOSIS • Gastroenteritis • Nausea, vomiting, abdominal pain, diarrhea, mild fever • Target population (greatest incidence) • Infants, elderly, immunocompromised

  15. Salmonella • Foods Involved • Raw meats – beef, pork • Raw poultry • Unpasteurized milk • Eggs • Ice cream – from the use of raw eggs • Fresh fruits and vegetables

  16. Salmonella EnteritidisTransovarian Infection 1 in 20,000 contaminated

  17. Salmonella • Outbreaks - Fruits & Vegetables • Melons • Cantaloupes • Watermelons • Sprouts • Alfalfa, Bean • Tomatoes

  18. Salmonella - Prevention/Control • Proper Handling • Adequate cooking • PREVENT CROSS CONTAMINATION • Adequate refrigeration

  19. Escherichia coli (E. coli) • Many disease-causing types: • Traveler’s diarrhea • Bloody diarrhea • Bloody diarrhea and potentially kidney failure • Includes strain Escherichia coli O157:H7 (E. coli O157:H7)

  20. Escherichia coli O157:H7 • Sources • Domestic animals - e.g., cattle • Wild animals – e.g., deer • Gastrointestinal tract of animals • Tolerances • Freezing – survives • Acidic pH – very tolerant to low pH

  21. Escherichia coli O157:H7 • Food outbreaks • Ground beef, roast beef, raw milk, apple cider, meat sandwiches, mayonnaise, dry salami, salads, sprouts • Direct contact with animals • Petting zoos

  22. E. coli - Prevention/Control • Proper Handling • Adequate cooking • PREVENT CROSS CONTAMINATION • Proper handwashing if exposed to domestic animals

  23. Enterobacter sakazakii • In 2001, premature infant death in Tennessee • Traced to powdered infant formula • Powdered formula is NOT sterile • Mishandled by holding too long at room temperature allowing bacterium to grow

  24. Enterobacter sakazakii • Prevention • Utilization of commercially sterile liquid formula for susceptible infants • Reduced holding times for formula prepared from powder to prevent growth of the microorganism • Heating water for formula to boiling or heating prepared formula

  25. Conditions Bacteria Need to Grow • Food – protein or carbohydrate • Acidity – neutral pH • Temperature – 41° F to 140° F • Time – rapid division to reproduce • Oxygen – some types require and some do not require oxygen to grow • Moisture – need moisture in food to survive

  26. Hazards in Food Safety Causes for unsafe food: Chemical (sanitizers, cleaners, lubricants) Physical (paper, hair, finger nails, pens, bolts, bags, etc.) Biological (microbiological most common) Microorganisms cause loss of product quality and cause foodborne illnesses - pathogens

  27. Factors Contributing to Outbreaks of Foodborne Disease 1.In adequate holding temperatures 2.Inadequate cooling 3.Lapse of one day or more between prep and serving 4.Infected person (personnel hygiene) 5.Inadequate cooking 6. Contaminated food contact surfaces 7.Inadequate reheating 8.Contaminated food

  28. High Risk Foods 1. Poultry: chicken and turkey 2. Eggs 3. Mixed salads, poultry, egg, fish meat, potato and others 4. Fish and shellfish 5. Beef (especially ground) and cooked meats 6. Sprouts 7. Unpasteurized apple cider 8. Uncooked hotdogs

  29. Other High Risk Foods • Ready - To – Eat (RTE) • Fresh uncooked fruits and vegetables

  30. Cross Contamination • Focus of this presentation • Describe the opportunities for bacteria and other microorganisms to be transferred to food • Once microorganisms are in the food, illness can occur if the food is not heated properly, cooled properly, or held properly before service.

  31. Cross Contamination Occurs when microorganisms are transferred from one surface or food to another.

  32. What are the Hot Zones? • Kitchen • Bathroom • Changing Table • Garbage Can for Diapers • Lunch and Snack Table

  33. The Science of Safe Food Handling • Purchasing • Transporting • Storage • Preparation • Holding • Serving • Leftovers

  34. Purchasing • Buy from a reputable supplier or grocery • Do not used home processed or home canned foods • Watch the expiration /use by dates • Maintain proper temperature control if you are purchasing at a grocery • Verify correct temperatures if from food distributor

  35. Four Hour Rule Do not expose potentially hazardous foods to the danger zone (41°F - 140°F) for more than 4 hours. 4 hours includes from the time you purchased the food until it is cooked and then served or cooled and reheated.

  36. Order of Purchase and Transport from Grocery Store • Purchase refrigerated and frozen foods last • Go directly back to kitchen and store properly • On hot days with extended travel, use a cooler for refrigerated and frozen items Note: this time period counts as time in the “Danger Zone”

  37. Danger zone: 41ºF - 140ºF Optimal growth for bacteria Keep hot foods hot, cold foods cold Danger Zone

  38. Receiving from Supplier and Storage • Inspect Immediately • Date all items • Train in proper receiving procedures • Plan ahead • Keep receiving area clean

  39. Quality and Safety Checks • 41°F or below • Eggs • Milk • Refrigerated food • Place thermometer between packages • Frozen foods - check for thawing, refreezing (frost and large ice crystals) freezer burn (discoloration) • Fresh produce - cleanliness, spoilage, insects • Canned foods - swelled, leaking, rusty, dented, flawed seals

  40. Rejecting Shipments Contact Your Supervisor Train Employees Identify what is wrong Tactfully reject orders Obtain adjustment or credit Have written specifications and policies and follow them Important:Use an accurate thermometer

  41. Cold Storage • Refrigerator temperature 41°F or below • Freezer temperature 0°F

  42. Proper Refrigerated Storage • Store raw meats on lower shelves, so juices do not drip on ready-to-eat foods; This minimizes cross contamination • Repackage any food with leaking or ripped packaging • Store meats based on low to high internal cooking temperatures, i.e. store in this order, top to bottom • Fish – top (145°F above) • Red meat – middle (ground beef 155°F above) • Poultry – lower (165-180°F)

  43. Dry Storage • Pest free • At least 6 inches off floor • Cool and dry • No chemicals, cleaning agents etc. in same area

  44. Thawing Food Properly • Cook from frozen state • In refrigerator (41°F or less) • Under running water, 70°F or below, not to exceed 2 hours • Microwave oven and then cook immediately in conventional oven

  45. Prevention of Cross Contamination in Preparation • Prepare raw meats in separate areas from produce or cooked and Ready to Eat foods • Assign specific equipment for each type of food (cutting boards, utensils, containers) • Clean and sanitize all food contact surfaces • Use disposable towels, or store cloths in sanitizer

  46. Cutting Boards • Always use clean and sanitized cutting boards • Use one board for fresh produce and a separate one for raw meats • Once board is excessively worn (hard to clean grooves) replace with new • No wood

  47. Clean or Sanitize? What Does it Mean? • Cleandoes not meanSanitized • Clean is the removal of all visible soil • Sanitation is the creation of a hygienic environment, generally through the reduction of microorganisms Sanitizing creates an invisible barrier against foodborne illness

  48. Cleaning and Sanitizing Two separate steps performed sequentially • Clean first with cleaning agent • Sanitize last with heat or chemical sanitizer • Do not use an “all in one” cleaning/sanitizing agent product Critical in Preventing Cross Contamination

  49. Sanitizing Methods: Chemical - chlorine - iodine - Quats (quaternary ammonium compounds) Heat(water/steam must reach a minimum of 165°F)

  50. Factors Affecting Chemical Sanitizers • Important: Prepare the sanitizer according to manufacturer’s directions • More is not better • The water should be at room temperature • Air dry • Make daily • 1 teaspoon of Chlorine in 6 cups water (50 ppm)

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