SAFE FOOD HANDLING

BY Nichole Dooling, BS, Dietetic Intern

PRESENTATION OUTLINE
About Foodborne Illness
Causes of Foodborne Illness Food Safety to Prevent Foodborne Illness Food Safety Quiz

FOODBORNE ILLNESS1
Foodborne illness, also known as food poisoning, is caused by harmful bacteria on food. 1 in 6 people will get food foodborne illness this year.
Food poisoning can cause serious conditions such as kidney failure, chronic arthritis, brain and nerve damage, or even death.

FOODBORNE ILLNESS1
Certain people are more likely to get a foodborne illness such as: pregnant women
people of advanced age people who already have an illness

CAUSES OF FOODBORNE ILLNESS2

Time/Temperature Abuse: food not cooked to the proper temperature food in the danger zone of 40 F -140 F
Cross contamination: transfer of harmful bacteria or substances to food from other food, hands, surfaces, or equipment

PREVENTING TIME TEMPERATURE ABUSE2, 3

Storing Food Keep dry storage area cool and dry. Keep perishable foods (dairy, meat, fish, poultry, eggs, fresh fruits and vegetables, leftovers) below 40 F. Perishable foods should not be left at room temperature longer than 2 hours, or longer than1 hour when temperatures are above 90 F, as harmful bacteria grow to unsafe levels.

PREVENTING TIME TEMPERATURE ABUSE2, 3

Storing Food
Store food deliveries as soon as they are inspected. Make sure refrigerator is kept between 32 40 F.

Make sure the freezer is kept at 0 F or below.

Leftovers should be wrapped in airtight packing or stored in sealed containers and kept in the refrigerator for 3-4 days or in the freezer for 3-4 months.

Optimal Internal Temperatures of Cooked Meats4

Poultry Pork Beef Veal Lamb Ground Meats Fish Ground Fish Egg Egg dishes 165 F 145 F 145 F 145 F 145 F 155 F 145 F 155 F Cook until white and yolk are firm 160 F

PREVENTING TIME TEMPERATURE ABUSE2, 3

Cooling Hot Foods Hot food must be cooled from 135 70 F with-in 2 hours and from 70 40 F with-in an additional hour. Divide large batches into smaller batches and cut large portions into smaller portions to allow for more rapid cooling. Reheating Leftovers Food must be re-heated to 165 F with-in 2 hours.

PREVENTING TIME TEMPERATURE ABUSE2, 3

Safe Ways to Thaw Frozen Foods:
in the refrigerator under running water at 70 F in the microwave for immediate use NEVER THAW ON THE COUNTER!

PREVENTING CROSS CONTAMINATION2, 5

Before and after preparing food, wash hands with warm water and soap and dry with a clean paper towel. Keep raw meats, poultry, fish, and eggs separate from other foods. Rinse fresh fruits and vegetables under running water, scrubbing firm items, and dry with a clean cloth or paper towel.

PREVENTING CROSS CONTAMINATION2, 4

Wipe spills off of food preparation surfaces with a clean cloth. Wash food preparation surfaces, dishes, and utensils with hot soapy water after preparing each food item. Surfaces and utensils can be sanitized with a solution of 1 tablespoon of bleach in 1 gallon of water.

Hand Washing Steps2

1. Remove all jewelry from wrists and hands. 2. Wet hands and apply soap. 3. Build up a good lather and vigorously rub hands together for a MINIMUM OF 20 SECONDS (the time it takes to sing Happy Birthday twice). 4. Pay particular attention to underneath fingernails, cuticles, inbetween fingers, and wrists. 5. Rinse hands free of soap and dry hands with a disposable paper towel. 6. Turn sink faucet off with paper towel.
http://health.lakecountyil.gov/Pages/Default.aspx

PREVENTING CROSS CONTAMINATION

When to Wash Hands:1, 5
after touching the body (nose, mouth, hair, etc.) after blowing your nose, coughing, or sneezing before and after treating a cut or wound after using the restroom after eating or drinking

PREVENTING CROSS CONTAMINATION

When to Wash Hands cont:
after smoking before putting on gloves and after removing gloves after handling soiled equipment after taking out the garbage before, during, and after preparing food after handling raw meat, poultry, fish, eggs

REFERENCES
Foodsafety.gov. Food Poisoning. Available at: http://www.foodsafety.gov/poisoning/. Accessed April 2, 2014.
Food Safety Educational Presentation. Available at: http://health.lakecountyil.gov/healthsearch/Pages/results.aspx?k=food safety&cs=This Site&u=http://health.lakecountyil.gov. Accessed April 2, 2014. Foodsafety.gov. Keep Food Safe Blog. Available at: http://www.foodsafety.gov/blog/blog_22.html. Accessed April 2, 2014. Foodsafety.gov. Safe Minimum Cooking Temperatures. Available at: http://www.foodsafety.gov/keep/charts/mintemp.html. Accessed April 4, 2014. Foodsafety.gov. Clean. Available at: http://www.foodsafety.gov/keep/basics/clean/. Accessed April 2, 2014.