Food Safety KIMS

8/2/2019 Food Safety KIMS

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Food Safety

-Mrs Jayasree N SSr Dietician

KIMS


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Food Safety

Food safety is a scientific discipline describing

handling, preparation & storage of food in ways

that prevent food borne illness


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Signs and symptoms

Upset stomach

Vomiting

DiarrheaFever

Dehydration

(sometimes severe)


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Dont count on these to

test for food safety!

Sight

SmellTaste


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Key recommendations

for food safety

The Dietary Guidelines give five

Key Recommendations

for food safety.

Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
http://www.health.gov/dietaryguidelines/dga2005/recommendations.htmhttp://www.health.gov/dietaryguidelines/dga2005/recommendations.htm


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Cleanhands,

food-contactsurfaces, fruits and

vegetables.

Recommendation 1:CLEAN

Do NOT wash or rinse meat and poultry asthis could spread bacteria to other foods.


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Wash your hands!

Hand washing is the most effective wayto stop the spread of illness.


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Proper Handwashing


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Always wash hands: After using the bathroom

After coughing, sneezing,

smoking, eating, ordrinking

Before putting on gloves

After handling animals

When switching between

raw and ready-to-eat

food After handling garbage

or trash

After handling dirtyequipment or utensils

During food preparation.


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Clean during food preparation

Wash cutting boards,

knives, utensils andcounter tops in hot

soapy water after

preparing each food

and before going onto the next.


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Dirty dishcloths spread bacteria Wet or damp dishcloths are

ideal environments for

bacterial growth.

Have a good supply of

dishcloths to avoid reusing

them before laundry day. There are more germs in the averagekitchen than the bathroom. Spongesand dishcloths are worst offenders.

~ research by Dr. Charles Gerba


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Recommendation 2: SEPARATE

Separateraw,cooked, andready-to-eat foodswhile shopping,

preparing orstoring foods.


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Use different cutting boards

Use one cutting boardfor fresh produce and a

separate one for raw meat,

poultry and seafood.


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Recommendation 3: COOK

Cook foods to a safetemperature to kill

microorganisms.


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Chicken and turkey

Cook chicken and turkey (both whole birds andpoultry parts, such as wings, breasts, legs

and thighs, etc.) to165 degrees F.


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For more information about using

food thermometers, visit this Web site


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Recommendation 4: CHILLChill (refrigerate)

perishable foodspromptly and

defrost foods

properly.


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Recommended refrigerator

& freezer temperatures

Set refrigerator at

40 degrees F or

below.

Set freezer at

0 degrees F.


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When to leave your leftovers

Refrigerated leftovers

may become unsafewithin 3 to 4 days.

If in doubt, toss it out!


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The TWO-hour rule

Refrigerate perishable foods so TOTAL

time at room temperature is less than

TWO hours or

only ONE hour when temperatureis above 90 degrees F.

Perishable foods include:

Meat, poultry, fish, eggs, tofu Dairy products

Pasta, rice, cooked vegetables

Fresh, peeled/cut fruits and vegetables


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Recommendation 5: AVOID... Raw (unpasteurized) milk or

milk products

Raw or partially cooked eggs

and foods containing raw eggs

Raw and undercooked meat andpoultry

Unpasteurized juices

Raw sprouts Most at risk are infants, young children,pregnant women, older adults and the

immunocompromised.


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Cleaning fruits & vegetables1. Remove and discard outer leaves.

2. Rinse under clean, running waterjust before preparing or eating.

3. Rub brisklyscrubbing with a clean

brush or handsto remove dirt andsurface microorganisms.

4. Dont use soap or detergent.


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Wash this produce, too! Bacteria on the outside

of fruits can betransferred to theinside when the fruit ispeeled or cut.

Wash fruitssuch aspineapple, melonsunder running water.


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Handling fruits & vegetables Cover and refrigerate

cut/peeled fruits and

vegetables.

TOSS cut/peeled fresh

produce if left at roomtemperature longer than

TWO hours.


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Separate fruits & vegetablesfrom other foods

Keep fruits andvegetables separate from

raw meat, poultry and

seafood while shopping,

preparing

or storing them.


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Dairy dos and donts

Refrigerate dairy foods

promptly. Discard dairyfoods left at room

temperature for more than

two hourseven if they

look and smell good.


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Refrigerator storage

Store raw meat, poultry and

seafood on the bottom shelfof the

refrigerator so juices dont drip

onto other foods.


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Cook to safe temperatures

Avoid raw or partially

cooked eggs or foods

containing raw eggs and

raw/undercooked meat

and poultry.

Scrambled, poached, friedand hard-cooked eggs aresafe when cooked so bothyolks and whites are firm,

not runny.


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Workers and Contamination Workers can introduce bacteria, viruses, and

parasites into food and beverages.

Workers contaminate food by:

Working while sick

Touching pimples or sores

Touching hair Not wearing a band-aid and single-use gloves over

sores and wounds

Not washing hands properly


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Instant Hand Antiseptics Workers must wash their

hands before the

antiseptic is applied.

Hand antiseptics cannot

replace handwashing.


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Fingernails

Fingernails (real or artificial) and nail polish

can be physical hazards. Keep nails trimmed and filed.

Workers cannot wear fingernail polish or

artificial fingernails unless they wear single-

use gloves.


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Cover cuts, wounds, and sores

Can be a source ofbacteria.

Restrict workers frompreparing food if a sorecontains pus or isinfected.

Cover affected area with abandage, a finger cot, or asingle-use glove.


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Single-use Gloves Use non-latex gloves

because latex gloves might

cause allergic reactions in

some workers.

Change gloves:

when they tear

before beginning a new task

every four hours whendoing the same task and

after handling raw meat,

fish, or poultry


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Worker ClothingClothing can be a source of contamination so all

food workers must wear:

a clean hat or hair restraint clean clothing

While preparing food, workers cannot wear jewelry

on their hands and forearms.

This includes medical information jewelry on arms and

hands.

The only exception is a plain wedding band.


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Bare-hand Contact No bare-hand contact of ready-to-

eat food.

Ready-to-eat food(RTE) includes:

Cooked food Raw fruits and vegetables

Baked goods

Dried sausages

Canned food

Snack foods

Beverages


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Reporting Food borne Illness

If a worker is diagnosed with

one of the following

foodborne illnesses, the

manager mustreport it to the

local health department:

Hepatitis A virus

E. coli 0157:H7

Salmonella Typhi


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Excluding or RestrictingWorkersExcluding

A worker is not allowed in the establishment except for

those areas open to the general public.

Restricting

The activities of the worker are limited so there is no

risk of transmitting a disease through food. The worker should not handle exposed food, clean

equipment, utensils, linens; and unwrapped single-

service or single-use articles.


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When to Exclude a Worker

Workers serving the general population

Have one or more of the following symptions:

vomiting,

diarrhea, or

Jaundice

Has been diagnosed with Salmonella Typhi, E. coli, Hepatitis A

virus, or Norovirus. Workers serving highly susceptible populations

Have a sore throat with fever


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When to Restrict a Worker Workers serving the general population

who have a sore throat with fever can be

restricted. A restricted food worker can handle

packaged food, wrapped single-service or

single-use articles, or soiled food equipment

or utensils.


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Other PoliciesDuring food preparation

or serving, never:

smoke chew gum

eat food

Workers can drink froma covered container with

a straw.


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AnimalsLive animals cannot be on the

premises except for:

Edible/decorative fish in anaquarium

Shellfish or crustacea on ice under

refrigeration or in display tanks

Patrol dogs or sentry dogs Service animals

Live fish bait


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Summary:

Preventing food poisoning in thehome

We need to:1. keep hands and nails clean

2. keep the kitchen clean

3. handle food safely4. cook high-risk foods thoroughly

5. keep hot food hot and cold food cold.


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Disease Producing Foods Hydrogenated oils

Processed meat & bacons

Deep fried foods Red meats

Alcohol

Burned meats Carbonated Drinks

Smoked fish


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Avoid over intake of.

Fried non veg

Deep fried foods

Junk foods Chocolate, ice creams etc

Sweetened foods

Red meats Cereals


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Diet Tips for DM & CAD Avoid simple sugars.

Eg. Sugar, jaggery, Honey etc

Reduce CHO to 60% of the cal in the diet.

Eg. Rice, Wheat, Ragi, Oats etc

Reduce fat to 30% of the cal in the diet.


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Avoid all fried foods like chips, bakery items,

fried fish, red meat, egg yolk etc.

Increase fibre to above 30gm.Eg. GLV, all

vegetables, whole wheat etc.


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Diet Tips for Weight Reduction Reduce simple sugars like sugar, jaggery,

Honey.

Avoid fried foods like fried fish, chips, mixture

etc & all bakery items including chocolate & ice

creams.

Reduce cereals like Rice, Wheat, Ragi, Oats etc. Reduce Roots & Tubers like tappioca, potato,

Yam etc.


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Diet Tips for Weight Reduction(contd.)

Increase the vegetables & fruits in the diet

Reduce high calorie fruits like Banana,

Mango, Chikku, Butterfruits etc.

Avoid dry fruits, nuts, bakery items etc.

Avoid red meats, organ meat, egg yolk


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THANK YOU

Food Safety KIMS

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