Food Safety

-Mrs Jayasree N S Sr Dietician KIMS

Food Safety
Food safety is a scientific discipline describing handling, preparation & storage of food in ways that prevent food borne illness

Signs and symptoms

Upset stomach

Fever

Diarrhea

Vomiting

Dehydration
(sometimes severe)

Dont count on these to test for food safety!

Sight

Smell

Taste

Key recommendations for food safety

The Dietary Guidelines give five Key Recommendations for food safety.

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

Recommendation 1: CLEAN Clean hands, food-contact surfaces, fruits and vegetables.

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

Wash your hands!

Hand washing is the most effective way to stop the spread of illness.

Proper Handwashing

Always wash hands:

After using the bathroom When switching between raw and ready-to-eat After coughing, sneezing, food smoking, eating, or drinking After handling garbage or trash Before putting on gloves After handling dirty After handling animals equipment or utensils During food preparation.

Clean during food preparation

Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.

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 average kitchen than the bathroom. Sponges and dishcloths are worst offenders.
~ research by Dr. Charles Gerba

Recommendation 2: SEPARATE
Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

Use different cutting boards

Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

Recommendation 3: COOK

Cook foods to a safe temperature to kill microorganisms.

Chicken and turkey

Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legs and thighs, etc.) to 165 degrees F.

For more information about using food thermometers, visit this Web site

Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly.

Recommended refrigerator & freezer temperatures

Set refrigerator at 40 degrees F or below.

Set freezer at 0 degrees F.

When to leave your leftovers

Refrigerated leftovers may become unsafe within 3 to 4 days. If in doubt, toss it out!

The TWO-hour rule

Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90 degrees F.

Perishable foods include: Meat, poultry, fish, eggs, tofu Dairy products Pasta, rice, cooked vegetables Fresh, peeled/cut fruits and vegetables

Recommendation 5: AVOID...
Raw (unpasteurized) milk or milk products Raw or partially cooked eggs and foods containing raw eggs Raw and undercooked meat and poultry

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

Cleaning fruits & vegetables

1. Remove and discard outer leaves. 2. Rinse under clean, running water
just before preparing or eating.

3. Rub briskly scrubbing with a clean

brush or hands to remove dirt and surface microorganisms. Dont use soap or detergent.

4.

Wash this produce, too!

Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut. Wash fruits such as pineapple, melons under running water.

Handling fruits & vegetables

Cover and refrigerate cut/peeled fruits and vegetables. TOSS cut/peeled fresh produce if left at room temperature longer than TWO hours.

Separate fruits & vegetables from other foods

Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing or storing them.

Dairy dos and donts

Refrigerate dairy foods promptly. Discard dairy foods left at room temperature for more than two hours even if they look and smell good.

Refrigerator storage
Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices dont drip onto other foods.

Cook to safe temperatures

Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry.
Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.

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

Instant Hand Antiseptics

Workers must wash their hands before the antiseptic is applied. Hand antiseptics cannot replace handwashing.

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 singleuse gloves.

Cover cuts, wounds, and sores

Can be a source of bacteria. Restrict workers from preparing food if a sore contains pus or is infected. Cover affected area with a bandage, a finger cot, or a single-use glove.

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 when doing the same task and after handling raw meat, fish, or poultry

Worker Clothing
Clothing 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.

Bare-hand Contact
No bare-hand contact of ready-toeat food. Ready-to-eat food (RTE) includes:
Cooked food Raw fruits and vegetables Baked goods Dried sausages Canned food Snack foods Beverages

Reporting Food borne Illness

If a worker is diagnosed with one of the following foodborne illnesses, the manager must report it to the local health department:
Hepatitis A virus E. coli 0157:H7 Salmonella Typhi

Excluding or Restricting Workers

Excluding
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 singleservice or single-use articles.

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

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.

Other Policies
During food preparation or serving, never:
smoke chew gum eat food

Workers can drink from a covered container with a straw.

Animals
Live animals cannot be on the premises except for:
Edible/decorative fish in an aquarium Shellfish or crustacea on ice under refrigeration or in display tanks Patrol dogs or sentry dogs Service animals Live fish bait

Summary: Preventing food poisoning in the home

We need to: 1. keep hands and nails clean 2. keep the kitchen clean 3. handle food safely 4. cook high-risk foods thoroughly 5. keep hot food hot and cold food cold.

Disease Producing Foods

Hydrogenated oils Processed meat & bacons Deep fried foods Red meats Alcohol Burned meats Carbonated Drinks Smoked fish

Avoid over intake of. Fried non veg Deep fried foods Junk foods Chocolate, ice creams etc Sweetened foods Red meats Cereals

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.

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.

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.

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

THANK YOU