Food Safety Content (Adult Appropriate) Food Safety Professional Development for Early Childhood...

Food Safety Content(Adult Appropriate)

Food Safety Professional Development for

Early Childhood Educators

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Food Safety Content• Goals

– Introduce some common food safety terms– Introduce the types of food containments– Empower you to protect your center,

classroom, and home from containments that could harm you

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What is a foodborne illness?

• A foodborne illness is a disease or illness that is carried or transmitted by food.

• A food infection due to ingestion of food contaminated with bacteria, viruses, some molds, or parasites.

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What is a foodborne illness outbreak?

• A foodborne illness outbreak occurs when two or more people become ill after ingesting the same food and a laboratory analysis confirms that food was the source of the illness.

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Q: Who is most likely to get a foodborne illness?

A: An immuno-compromised person

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What is immuno-compromised?

• The immune system is the bodily system that protects the body from foreign substances, cells, and tissues.

• Immuno-compromised refers to anyone having an immune system impaired or weakened (as by drugs or illness).

• Age and physical condition put some people at greater risk of contracting a foodborne illness.

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Who might be immuno-compromised?

• Pregnant women and their unborn babies

• Infants and young children

• Older adults, mid-50’s and on

• People taking antacids

• People who have lowered immunity, such as those with HIV/AIDS or those treated for cancer or organ transplantation

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People who are immuno-compromised

are at a HIGH RISK

of contracting a foodborne illness.

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What are the three major types of containments?

• Biological

• Chemical

• Physical

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Biological Contamination

• Contamination caused by living organisms (microorganisms).– Bacteria– Viruses– Parasites

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Types of Biological containments

• Bacteria are one-celled microorganisms– Examples

• Salmonella

• Shigella

• Campylobacter

• Listeria

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• Viruses are small, simple life forms that often cause disease.– Examples

• Hepatitis

• Norwalk

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• Parasites are organisms that grow, feed, and live on or in other organisms– Examples

• Trichinella

• Giardia

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Environmental Needs of Bacteria

• Temperature and Time

• pH (Acidity )

• Water

• Air

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• Temperature and Time– Microorganisms like to grow at room

temperature. – A single bacterial cell can multiply into one

million cells in five hours under ideal conditions.

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Danger Zone Danger Zone

The temperature range from:The temperature range from:

40°F to 145° F40°F to 145° F

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• pH (Acidity) – Bacteria like neutral pH (pH 7.0) like most

foods

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Acid Fresh Meat Alkaline Limes Chicken Water Most fruits and

veggies

I__I__I__I__I__I__I__I__I__I__I__I__I__I__I 0 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10 11 12

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pH of Foods

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• pH (Acidity)

• Water– Bacteria need water just like people to live

and grow – Bacteria grow in foods with a higher water

content

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• Temperature and Time• pH (Acidity )• Water• Air

– Aerobic Require oxygen to grow

– Anaerobic Will not grow in the presence of oxygen

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• pH (Acidity )

• Water

• Air

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Potentially Hazardous Foods

Bacteria generally prefer foods that are high in protein; such as meat, poultry,

eggs, and diary products.

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Examples

Egg and Egg Products

Custards

Cream Pies

Milk and Milk Products Sauces Puddings Gravies

Meat and Meat Products Chicken Pot Pie Meat Loaf Shellfish or Fish

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Pathogens in Alabama(Ranked from Most to Least Common)

• Salmonella

• Giardia

• Shigella

• Campylobacter

• Hepatitis

• Listeria

• Vibrio

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Chemical Contamination

• Chemical contamination of food products can occur when food additives, cleaning chemicals, pesticides or naturally occurring toxins are present in food products.

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Chemical Contamination• Examples of chemical contamination

include:– Food additives to which some people are

allergic, such as sulfites and MSG – Cleaning chemicals and pesticides, which

should be stored away from food or food handling areas

– Naturally occurring toxins that can be found in foods such as in wild mushrooms

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What if chemicals are ingested?

Call

911

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Physical Contamination

• Physical contamination of a food product can occur when objects such as glass, hair, dirt, paint chips, insects, etc. become mixed with food.

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Physical Contamination• In our homes, we can help to reduce

physical contamination by following these simple steps:– Ensure the food preparation surface is clean

prior to using – Wash hands thoroughly before and after

handling any food products, especially raw meats

– Cover and properly store any excess ingredients

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Beware of Allergies

• Allergies are reactions (as by sneezing, breathing problems, itching, or skin rashes) to substances, situations, or physical states that are without comparable effect on the average individual.

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Food Allergies

• A food allergy is an immune system response to a food that the body mistakenly believes is harmful.

• Once the immune system decides that a particular food is harmful, it creates specific antibodies to fight it.

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Food Allergies

• The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body.

• These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, and/or cardiovascular system.

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Food Allergies

• Scientists estimate that approximately 11 million Americans suffer from true food allergies.

• At the present time, there is no cure for food allergy.

• Avoidance is the only way to prevent an allergic reaction.

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What are the symptoms of of food allergies?

• The most common symptom of a food-allergy reaction is hives.

• Other symptoms can include one or more of the following: – tingling in the mouth – swelling in the tongue and throat – difficulty breathing – abdominal cramps – vomiting – diarrhea – eczema

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What are the symptoms of of food allergies?

• Anaphylaxis is a sudden, severe allergic reaction that involves several of the symptoms listed in the previous slide, as well as difficulty breathing, drop in blood pressure, and loss of consciousness.

• In rare cases, it can cause death in a matter of minutes.

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Allergies Associated with Food

• Eight (8) foods account for 90% of all food-allergic reactions

– Milk – Eggs – Peanuts – Tree nuts

– Walnut, Cashew, etc.

– Fish – Shellfish – Soy – Wheat

Learn more about food allergies & managing allergy

issues at your home or center

http://www.foodallergy.org/

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What are the three types of contaminations discussed today?

• Biological

• Chemical

• Physical

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What can you do to protect yourself?

•Wash your hands

•Handle foods properly

•Store foods properly

•Serve food properly

•Implement Hazard Analysis and Critical Control Point (HACCP)

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WASH YOUR HANDSProcedures for properly washing your hands

1. Before starting, make sure clean, disposable paper is available for drying.

2. Turn on warm water to a comfortable temperature.

3. Wet hands with warm, running water. 4. Add soap and rub your hands to make a lather.

Do this away from the running water so you won't wash suds away.

5. Wash front and back of hands, between the fingers, around nail beds, under fingernails and jewelry for 20 seconds (Old McDonald).

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6. Rinse hands well under running water to wash away the germs that are suspended by the soap.

7. If your taps do not shut off automatically use the disposable paper towel to shut off the taps.

8. If your bathroom doors cannot be pushed open with your foot, use the same paper towel to open the bathroom door.

9. Discard the used paper towel in a lined trash container.

WASH YOUR HANDSProcedures for properly washing your hands

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When Should You Wash Your Hands?

• When arriving at work in the morning • If moving from one child care group to another • Before and after food preparation, handling, or

serving • Before and after eating meals or snacks• Before and after giving medications• Before and after playing in water that more than

one person is using

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• After toileting or changing diapers • After assisting a child with toilet use • After handling pets or other animals • After playing in sandboxes• After contamination with body fluids (e.g. blood,

saliva, urine, mucous from the nose)

• After handling uncooked food, especially raw meat and poultry

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• Before working• Before putting on gloves to work with food• Before touching food• After handling nonfood items, such as cleaning

and laundry supplies• Between handling different food items

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When should you wash your hands?

ALL THE TIME!!!

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Handle Foods Properly

• Handle food with washed hands

• Clean surface areas where food will be handled

• Avoid cross-contamination

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Handle Foods Properly:Cleaning Surfaces

• It is important that we use care when cleaning and sanitizing surfaces in our homes.

• Some cleaning products can adversely affect our ability to breath or cause a severe skin reaction in some individuals (chemical contamination & allergies).

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Handle Foods Properly:Tips for Cleaning Surfaces

• Always make sure to read and follow the directions on the label of the cleaning products.

• Read and follow all safety precautions recommended by the manufacturer.

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• Use rubber gloves when cleaning blood, vomit, or other bodily fluids.

• It is particularly important to use gloves when you or someone in your environment has open wounds or a bloodborne disease such as HIV or hepatitis.

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• After cleaning and disinfecting, wipe the surface with paper towels that can be thrown away or cloth towels that can be washed afterwards.

• Cloth towels should be washed using the sanitation cycle on your washing machine (or the hottest cycle if a sanitation cycle is not available).

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Handle Food Properly:Sanitation of Food Service Areas

• The tables should be washed with a chlorine bleach solution:– Before each meal– After each meal– Before each snack– After each snack

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Handle Foods Properly:Cross-Contamination

• Cross contamination is a term used to describe how pathogens spread from one source, such as a food or person, to another, e.g., bacteria in meat drippings spreading to fresh produce in the grocery cart.

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Handle Foods Properly:Tips to Avoid Cross-Contamination

• Keep it clean. Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, or other raw foods.

• Use separate surfaces. If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood. If you only have one cutting board, wash with hot water and soap and rinse thoroughly before using it for the next food item.

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Handle Foods Properly:Tips to Cross-Contamination

• Separate foods. Try to separate raw meats from other food in your shopping cart and in your refrigerator.

• Seal it. Make sure juices from raw meat or poultry do not drip onto other foods. Seal raw foods in containers or plastic bags.

• Take special precaution when using marinades! Sauce which has been used to marinate raw meats should NOT be used on cooked foods unless it is boiled first.

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Handle Foods Properly:USDA & FDA Recommendations

• Always make sure to refrigerate or freeze perishables, prepared foods, and leftovers within two hours of purchase or preparation.

• If the temperature is above 90 °F, reduce the time frame to 1 hour.

• When marinating, store the foods in the refrigerator.

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• Your refrigerator should be set at 40 °F to discourage the growth of foodborne bacteria.

• You can use a refrigerator or freezer thermometer to check the temperature of your refrigerator.

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• Never place frozen foods on the counter and attempt to defrost food at room temperature.

• To safely thaw food, place it in the refrigerator the night before.

• For quick thawing, submerge food in cold water in airtight packaging. You can also use your microwave to thaw food if you plan to cook it immediately.

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Storing Foods Properly:USDA & FDA Recommendations

• When storing leftover food products, it is important that the temperature of food products be reduced rapidly to discourage bacterial growth.

• To help reduce temperatures quickly, separate large amounts of leftovers into small, shallow containers, which will allow for quicker cooling of the foods when placed in the refrigerator.

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Food Storage Myth

Food cannot be placed into the refrigerator while hot.

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Storing Foods Properly:USDA & FDA Recommendations

• Hot food can be placed directly in the refrigerator

• Make sure to divide large quantities of food into shallow containers for quicker cooling.

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Storing Foods Properly• Store dry foods away

from moisture • Don’t store raw meat

above raw produce • Don’t store chemicals

with food products • Label and date leftovers

in the refrigerator • Wrap and label foods

stored in the freezer • Cover foods when stored

in the refrigerator

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Storing & Serving Foods Properly

• General rules– Keep cold foods cold (milk,

eggs, meats)– Keep hot foods hot

• BEWARE OF– Proper cooking temperatures– Proper storage temperatures

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Serving Food Properly

• Do not eat foods that have fallen on the floor• Do not eat foods that have been handled with

dirty hands or utensils • Do not handle the service end of utensils• Do not serve foods with your hands, use a

clean utensil • Never place cooked food on the plate that

contained the raw food

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Serving Foods Properly: Proper Temperatures

• Cook foods to the proper temperatures • Use a thermometer to check the internal

temperature of food products • Never eat ground meat that is pink when you

break a hamburger into two halves • Never eat chicken that is not cooked to well

done• Cook eggs until the white and yolk is firm• Be sure to heat leftovers to 165° F

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Hazard Analysis and Critical Control Point (HACCP)

• HAACP is a food safety and self-inspection system that highlights potentially hazardous foods and how they are handled in the food service department.

• The U.S. Food and Drug Administration (FDA) recommends implementation of HACCP because it is the most effective and efficient way to ensure that food products are safe.

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Seven Principles of HACCP

1. Conduct a hazard analysis.2. Determine the critical control point (places

where hazards are identified and can be prevented or controlled).

3. Establish critical limits.4. Establish monitoring procedures.5. Establish corrective actions.6. Establish record-keeping and documentation

procedures.7. Establish verification procedures.

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Where can I find out more about HAACP?

www.nal.usda.gov/foodborne/

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What can you do to protect yourself?

•Wash your hands

•Handle foods properly

•Store foods properly

•Serve foods properly

•Implement Hazard Analysis and Critical Control Point

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What have you learned so far?

• Foodborne illness

• Immuno-compromised individuals

• Three types of containments– Biological– Chemical– Physical

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• Environmental needs of bacteria– Temperature and time– Acidity (pH)– Water (moisture)– Air

• Aerobic• Anaerobic

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• Potentially hazardous foods

• Most common pathogens in Alabama

• Allergies

• Five ways to protect yourself from foodborne illness

Final Thought

WHEN IN DOUBT

THROW IT OUT!

Food Safety Content (Adult Appropriate) Food Safety Professional Development for Early Childhood...

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