Food Safety Inservice Presentation (editable PowerPoint file with

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FOOD SAFETY

The fork stops here

!

© 2009-2014 National Pasteurized Eggs, Inc. v3659 SafeEggs.com/foodservice

Recalls & Headlines - 2009 • Half a million pounds of ground beef recalled 28 sick, 2 deaths • Nestles toll house cookies confirmed for the presence of E. coli – 69 people sickened, one mother fighting for her life • JB Swift Beef Co. recalled beef products potentially contaminated with E. coli after 24 people being ill

Recalls & Headlines - 2009 • Serrano Peppers – over 1,300 people ill Salmonella “ St. Paul ” • Sprouts recalled – Salmonella • Iceless green onions – Salmonella • Peanut Butter – Salmonella (2008-2009) 700 people sick, 9 died 400 products recalled

More than a number … .

76

million people sick

325,000

people hospitalized

5,000

people die Foodborne illness costs the US up to $35 billion … but it ’ s not really about dollars.

From the Farm to the Fork!

Germs in soil & water • Enter the food supply on the farm • Or … in harvesting • Or … in processing & packaging • Or … in food service

Meet Typhoid Mary • A cook in the early 1900s • Had Salmonella in her body but was not sick • Spread Salmonella through food she prepared • Infected more than 47 people (3 died) • Improper handwashing spread the germs • Lived many years in quarantine

What do you know?

• Can ’ t see, taste, or smell germs • People usually get sick in 1 to 3 days, but it can be up to 6 weeks!

• Some people think they have “ the flu ” • Symptoms: nausea, vomiting, diarrhea, fever, headache, body ache … even a sore throat

The “ 200 Club ” There are more than 200 germs that can cause foodborne illness.

“ BAD GUYS ” :  Bacteria  Viruses  Parasites  Molds  Chemicals  Physical objects

Salmonella bacteria

Meet the Newcomers!

• Norwalk virus (Norovirus) – sick in Norwalk, Ohio 1968 – school children & staff became • E. coli – 1982 – first linked to ground beef • Listeria monocytogenes – became a serious concern in mid 1980s • E. coli – 1992 – showed up in apple cider • Clostridium botulinum – 30 people sick 1994 – in baked potatoes in El Paso • Cyclospera (parasite) – Guatemalan raspberries – 1996 • Salmonella Newport – ground beef – 2002 – new, antibiotic-resistant strain in caused an outbreak • E. Coli in spinach – 2006 200 people sick; $10 million in damage to our economy

Antibiotic Resistance Many of today ’ s toughest germs are “ antibiotic resistant ” This means they were stressed and grew stronger

Globetrotters!

• Dangerous germs spread faster through food and people • Now a global “ germ pool ”

“ Sam & Ella ’ s ” Top 5!

1 –

Food from unsafe sources

2 –

Undercooking food

3 –

Holding at wrong temperature

4 –

Contaminated equipment

5 –

Poor personal hygiene

What YOU Can Do Keep cold food cold and hot food hot because: bacteria multiply quickly in the danger zone!

What YOU Can Do Check final temperature with thermometer (don ’ t eyeball it)

What YOU Can Do • Clean & sanitize • Wash your hands frequently & well • Use gloves or utensils – no bare hands • Prevent cross contamination (germs traveling) … clean and separate!

How do you hit a moving target?

• New germs • Germs in new foods • Worldwide “ germ pool ”

The Fork Stops Here!

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