Keeping Your Food Safe Food Safety & Sanitation/Food Borne Illnesses - PowerPoint Presentation

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Keeping Your Food Safe

Food Safety & Sanitation/Food Borne Illnesses

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Why it matters?

76 million food borne illnesses are reported each year

300,000 people are hospitalized each year

5,000 people die each year

You pay money to buy food trusting it was handled properly

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How can food make you sick?

Food Hazards

Bacteria

Virus

Parasites

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Food Hazards:

Whether you are purchasing your food or you are making it yourself, there are 3 food hazards that can make you sick

Chemical

: liquids, sprays, pesticides

Physical: broken glass, metal, dead flies, hair

Biological: bacteria and viruses

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Cross Contamination:

The spread of harmful germs, bacteria, chemicals or food products on one surface to another.

Examples:

Raw meat on the same cutting board as vegetables

Creating peanut products near a station that is designated to be peanut allergy free

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Bacteria:

Putting it simply, your food contains bacteria.

Bacteria grows when your food is mishandled, held at the wrong temperature, or cooked improperly.

Freezing doesn’t kill it bacteria, but it does slows it down.

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Virus:

A virus is small infectious agent that replicates inside living cells of other organisms.

Transmitted through bodily fluids, ice, and other food products.

Viruses can infect all types of life forms.

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Parasites:

A parasite is an organism that lives on or in a host organism.

Parasites are transferred in many ways:

Fecal/ oral

Intestinal worms ( invade your intestines and body tissues)

Ticks, fleas, lice

Effects the most people when they consume raw or undercooked meat.

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Example:

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The Importance of Handwashing:

Washing limits the amount of bacteria that can make it into your body.

It prevents the spread of bacteria from one person to another, limiting illness

Germs that remain on hands can grow on food which can develop into a foodborne illness.

Handwashing should occur after using the restroom, handling raw food products, sneezing, coughing, scratching, and picking.

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Handwashing Experiment:

3 Tablespoons of Oil

1 Tablespoon of Cinnamon

Person #1: Cold water, no soap

Person #2: Hot water, no soap

Person #3: Hot water, soap (5 seconds)

Person #4: Hot water, soap (abc song)

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Cleaning vs Sanitizing:

Cleaning:

Hot, soapy water

Removes dirty and food particles

Green bucket

1

st

Sanitizing:

Cold water, sanitizer solution

Helps remove bacteria and germs

Red bucket

2

nd

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What are Food Borne Illnesses?

Foodborne illness is an infection or irritation to your body caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.

The majority of foodborne illness are caused by bacteria.

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How it happens:

Harmful bacteria may already be present in foods when they are purchased.

Foods including meat, poultry, fish, eggs, unpasteurized milk /dairy products, and fresh produce often contain bacteria that cause foodborne illness.

The food items listed above can become contaminated at any point in time, before or after you have purchased/ used it.

Food may have been handled at improper temperatures, placed with other contaminated items, cooked improperly or stored improperly.

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What’s at Risk?

So far, this year we have had several major companies recall popular food items that were potentially contaminated with food borne illness.

News Story

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Who is at Risk?

Pregnant Women

Elderly

Young Children

People with a weakened immune system

Why?

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Food Borne Illness:

There are quite a few foodborne illnesses, here is a list:

Ecoli

Salmonella

Noro-Virus

Listeria

Trichinosis

Botulism

Rotavirus

Vibrio Cholerae

Escherichia Coli

Enterovirus

Cryptosporidium

Trichinella

Giadia

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Common Symptoms:

Vomiting

Diarrhea

Stomach Cramps

Fever/Chills

Depending on how much bacteria growth was on the contaminated product, you could begin to feel the effects of foodborne illness within the same day of consumption.

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Ecoli:

Bacteria

found in the

environment

(soil), foods, and intestines of people and animals. (fecal matter)

Food Sources:

Produce ( bean sprouts, romaine lettuce, tomatoes)

Flour

Raw/ undercooked meat

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Ecoli Cont’d:

Symptoms:

Bloody Diarrhea

Vomiting

Kidney Infections

Stomach Cramp

2018 Romaine Lettuce Ecoli Outbreak

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Salmonella:

Bacteria

found in poultry products and can effect your nervous system. Responsible for over 450 deaths each year.

Food Sources:

Raw or undercooked eggs

Raw or undercooked chicken

Raw or undercooked turkey

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Salmonella Cont’d

Symptoms:

Typically present themselves within 12-72 hours and will last 4-7 days.

Diarrhea

Stomach Cramps

Blurred Vision

Recent Recalls:

Goldfish crackers, cereal, Hy-Vee pasta salad

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Noro-Virus:

Virus

that is extremely contagious. Noro-Virus is known as the winter disease and is often confused for the flu.

Food Sources:

Contaminated surfaces

leafy greens (such as lettuce),

fresh fruits, and

shellfish (such as oysters).

Symptoms:

Flu Symptoms

Dehydration

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Listeria:

Listeria

is a bacteria that is found on a variety of products.

*Unpasteurized= milk not heated to kill bacteria

Food Products:

Bean Sprouts

Unpasteurized dairy products

Soft Cheeses ( feta,

queso

fresco, feta, blue cheese)

Lunch meats/ hot dogs

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Listeria Cont’d:

Symptoms:

Miscarriage/ Serve complications to the baby’s health

Stiff neck

Loss of balance

Muscle aches

Listeria outbreaks

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Trichinosis:

Trichinosis is caused by the larvae of the trichinosis roundworm.

The parasitic work is often found in animals that eat meat.

Pigs are the most common example.

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Trichinosis:

Symptoms:

Pink eye

Muscle aches

Stomach Cramps

Vision issues

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Prevention:

Clean and Sanitize workstations

Wash your hands AFTER sneezing, coughing, vomiting, using the bathroom

Keep hot foods hotter than 141 degrees

Keep cold foods colder than 40 degrees

Throw things away

Wash your produce with water ( it removes 98 percent of bacteria)

Wash your leafy greens with a vinegar and water solution