Slides fsec j_sneed_cross_contamination
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Transcript of Slides fsec j_sneed_cross_contamination
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Mitigating Cross Contamination in the Food Flow
Jeannie Sneed, PhD, RD, CP-FS, SNSCatherine Strohbehn, PhD, RD, CP-FS
Janell Meyer, MBAPaola Paez, MS
Project funded by the United States Department of Agriculture Cooperative State Research, Education, and Extension Service Project Number 2005-51110-03282
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Purposes in the Study • Evaluate food handling practices that were
potential sources of cross contamination in the flow of food.
• Test the effectiveness of mitigation strategies to minimize cross contamination.
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Study Sample
• 4 Assisted-Living Facilities
• 4 Child Care Centers • 4 Restaurants • 4 Schools
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Methods • 4-hour observation period
– Start of project – After 6 months – After 2 years
• Flow of Food Form • Validated Food Handling Practices
Observation Form
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Methods, cont.
• Measurements – Time/temperatures – Sanitizing concentrations
• Used data logger to follow temperature of cold cuts – Storage – Preparation – Service
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Logged Temperature From Storage to Service
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Results
• Sources of cross contamination in flow of food
• Cold chain management • Food Safety Practice Scores
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Cross Contamination
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Sources of Cross Contamination— Receiving/Storing
Delivery person placed products in storage Storage accessible to non-foodservice staff Food stored on floor Food stored where it could be contaminated
4 5 2 2
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Sources of Cross Contamination--Preparing
• Packages on food contact surfaces 12
• Touching other surfaces 12
• Multiple items on same cutting board 9
• No sanitizing of food contact surfaces 6
• F&V not washed in preparation 5
• Sinks used for multiple purposes 5
• Towels used for wiping multiple surfaces 2
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Sources of Cross Contamination--Serving
Self service Inadequate sanitizing of surfaces Boxes on food contact surfaces RTE foods served with bare hands Gloves not changed when needed
7 7 5 4 4
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• Limited corrective actions taken 2
Sources of Cross Contamination, Cleaning and Sanitizing
• Inadequate cleaning and sanitizing of food contact surfaces 8
• No handwashing between handling dirty and clean dishes 8
• Sanitizer concentration not checked 7 • Sanitizing concentrations too low 3 • Hot water not hot enough 2
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Cold Chain Management
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Cold Meat/Sandwich Temps
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Some Supporting Data
• Cold food held at 41 ⁰F or below in 7 of the 16 operations at 1st visit; 12 of 16 at 2nd
visit • Hot food held at 140 ⁰F or higher in 11 of 16 operations at 1st visit; 12 of 16 at 2nd visit
As educators, we seem to have gotten
the word out about hot food!
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Key Educational Messages Based on Research
• Handwashing—frequency and technique
• Cleaning and sanitizing techniques • Avoiding cross contamination • Maintaining cold temperatures • Cleaning produce • Keeping facility secure
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– Showed video, “Do It in Your Sleeve”
Educational Strategies • Initial Site Visit
– Installed soap dispensers with audible – Demonstrated SpotCheck
• At 6 months – Trained foodservice manager on use of
revealing powder and black light – Face-to-face training
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SpotCheck
Clean vs. Soiled
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Educational Strategies
• Reports of observations after each site visit
• Provided sector specific standard operating procedures
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Educational Strategies, cont.
• Ongoing educational messages based on results of research – Calendar with monthly picture and message
based on observations – “Yuck” photos – Newsletters
• Food Code • Handwashing • Cross contamination • Sandwich making
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Microorganisms found on the bottom of the lettuce box
Microorganisms from fingers that have touched the lettuce box
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Microorganisms found on the celery bag
Microorganisms from fingers after touching the
celery bag
Microorganisms found on the counter after the celery bag sat on it
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Growth of microorganisms from fingers that have touched a
well-used food film box
Sample of microorganisms found on a food film box in a production
kitchen
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A clean and sanitized cutting board shows no sign of microorganisms
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Food Safety Practice Scores
Sector Mean Pre Score Mean Post Score
Assisted Living 76.8 + 14.0 82.5 + 10.7 Child Care 68.0 + 11.4 72.2 + 9.9 Restaurants 63.7 + 5.7 70.7 + 7.7 Schools 84.1 + 1.8 90.0 + 4.9
Post intervention scores increased for all sectors (p < 0.05)
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Improvements • Thermometer use • Cold holding temperatures • Sanitizing solution concentrations • More frequent changing of sanitizing
solutions • Fewer packages on countertops • More cutting board/countertop sanitizing
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Conclusions
• Cross contamination potential at all steps in the flow of food
• Organization of work needed to reduce potential for cross contamination and need for handwashing
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•Organize work •Use multiple employees •Use barriers