FOOD SAFETY

POWER of ENTRY

POWER of SEIZURE

Section 13 ORDERS

CLOSURE

TICKETS

SUMMONS

Regulation examines...

562/90 Amended to 308/06

HACCP VIDEOS

15 MIN

14 MINS

Strategies used by Public Health Inspectors

Germs are Microscopic

Bacterial Cell Division

Will survive 5 minutes of boiling

NATIONAL ENTERIC SURVEILLANCE PROGRAMANNUAL SUMMARY REPORT – 2003

Isolates Reported by Major Disease Group

Vibrio 0.3%

Salmonella 39.1%

Viruses 18.0%

Parasites 13.9%

Campylobacter 11.1%

E. coli 7.7%

Shigella 5.9%

Yersinia 3.9%

National Enteric Surveillance Program (NESP)

Major Disease Groups

138331503314722Total

249317671437Viruses

192620982355Parasites

546609767Yersinia

454223Vibrio

106312841333E. coli

8191159692Shigella

153018181732Campylobacter

541162566383Salmonella

200320022001

YearOrganism

S a lm o n e l la c a s e s f r o m 1 9 9 0 to 1 9 9 9

01 ,0 0 02 ,0 0 03 ,0 0 04 ,0 0 05 ,0 0 06 ,0 0 07 ,0 0 08 ,0 0 09 ,0 0 0

1 0 ,0 0 0

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Salmonella Cases from 1990 - 1999N

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Salmonella (NLEP/NESP) - - - - Salmonella (NND)

Salmonella Reports by Month 1996 – 1999

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VTEC Cases by Month, 1997 to 2001 (NNDS)

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Foodborne Illness Outbreak Investigation: Behind the Scences

Cook all meats to the minimum required internal temperatures specified in the Regulation

TAPEWORMS

YEASTS, MOULDS, FUNGI

Number of Germs Required to Cause

Illness

Part 1 of 6: Introduction to Safe Food Handling

Part 2 of 6: Holding Time and Temperatures

Part 3 of 6: Poor Personal Hygiene

Part 4 of 6: Inadequate Cooking and Contaminated Equipment

Part 5 of 6: Adulterated Food

Part 6 of 6: Review

Causes of Foodborne Illness

KEEP HOT FOODS

HOT

KEEP COLD FOODS

COLDBelow 4 oC (40 oF)

---

Above 60 oC (140 oF)

Final Cooking Temperatures

Whole Poultry: 82C/180FGround/Cut Poultry: 74C/165F

Food Mixtures:71C/160FPork/Pork Products: 71C/160F

Ground Meat: 71C/160FFish: 70C/158F

Other Hazardous Foods: 70C/158F

Final Cooking Temperatures

1:You will need an “accurate

indicating thermometer”

2:All final cooking temps must

be maintained for at least

15 seconds

3: Don’t forget to sanitize the probe

thermometer.

Temperature Measurement

• Insert the probe thermometer into at least two areas of a whole bird

• Always take the temperature in the thickest part (breast / thigh)

• Whole poultry must reach: a minimum 82°C (180°F) for at least 15 seconds

• Cut (e.g. thighs, wings) or ground poultry or foods containing any poultry must reach: a minimum 74°C (165°F) for at least 15 seconds

Testing the Internal Temperature of Cooked

Poultry

• To measure the temperature of a hamburger, take the patty off of the grill to avoid measuring the temperature of the grill instead of the patty

• Put the patty on a spatula and insert the probe of the thermometer through the side and into the center of the patty

• All ground meat (e.g. hamburger, sausages), and any pork or pork products (e.g. ham), must reach: a minimum of 71°C (160°F) for at least 15 seconds

Testing the Internal Temperature of Cooked

Hamburger

When you measure the temperature of liquid foods, such as soup, gravy, chili or stew, place the probe as close to the center of the liquid as possible.

Hot Holding Temperature:

60C / 140F or higher

When you measure the temperature of liquid foods, such as soup, gravy, chili or stew, place the probe as close to the center of the liquid as possible.

Hot Holding Temperature:

60C / 140F or higher

When measuring the temperature of milk bags, put one bag on top of the other and place the probe between them.

Cold storage temperature:

4 C / 40 F or cooler

4 4 ooCC

HOW MANY HOURS???

Cooling

Divide food into shallow pans no more than than two inches deep

Separate food into smaller or thinner portions

Stir food in a container placed in an ice bath

Stir food with ice-filled wands

Cooling Methods

Cooling Rate of Foods

60oC (140oF) to 20oC (68oF)

within 2 hours

20oC (68oF) to 4oC (40oF)

within 4 hours

Cooling Rate of Foods

If hazardous foods cannot be cooledwithin required time frame???

1: Reheat food product immediatelyto 74C /165F or

2: Throw the food out

Reheating

All hazardous foods must be reheated

to the minimum final cooking temp.

Best Rule: Reheat all hazardous foods

to an internal temp of 74C/165Ffor 15 seconds

Note:

Issues with uneven thawing

cook immediately after

thawing to the required

minimum final cooking temperature.

Thawing in a Microwave:

Introduction To Food Hygiene

Basic Food Safety: "Health and Hygiene“9 mins

DIARRHEA

DON’T WORK WHEN ILL!!!!•If you have diarrhea you must refrain from food preparation for at least 24 hrs after you are symptom free

•If your diarrhea is caused by a virus, then refrain from food handling for 48 hrs after after you are diarrhea free

•Use extra care with hand washing for at least 7 days after a bout of diarrhea to be on the safe side!!!!

We transferred bacteria to agar plates by touching them with our fingers. First, we touched a plate with dirty fingers. Then we rinsed the fingers in cold water for 20 seconds. Next we washed them with soap and water for 20 seconds. The fingers were then washed an additional 20 seconds. Finally, we dipped the fingers in a sanitizing solution containing chlorine. We could have obtained similar results with a bromine or iodine solution. The fingers touched an agar plate after each cleansing. The plates were incubated at 98°F for 24 hours. The photos show what happened.

Unwashed Hand

The dirty fingers contained so many bacteria that the areas they touched on the agar plate were masses of colonies.

Washed Hand

Washing the hands with soap and water for 20 seconds (top) reduced the number of bacteria. However, 20 seconds was not long enough. After the hands were washed again with soap and water for 20 seconds (bottom), the number of bacteria decreased even more. So hands should be washed at least 40 seconds with soap and water. Washing them a full minute is even better.

The photos show that soap and water will reduce the number of bacteria on your hands. Removing all bacteria is impossible with soap and water. The important thing is to reduce the number of transient bacteria on your hands. Just be sure to wash your hands thoroughly for at least 40 seconds before you handle food.

Sanitized Hand

No bacteria grew on the agar plate after the fingers were dipped in a sanitizing solution. The bacteria may or may not have been killed, but the sanitizer stopped their growth. Of course, some people may not be able to use a sanitizing solution because it may irritate their skin.

Sanitizer on Sneeze

This photo dramatizes the effect of sanitizing agents on bacteria. An agar plate was sneezed on, and then a drop of sanitizing solution was put in the center of the plate. Bacteria grew in the area not touched by the sanitizer.

Apron

We can also transfer bacteria from dirty aprons to food. We touched a dirty apron to an agar plate and incubated it for 24 hours. The photo shows that the apron contained many bacteria. These bacteria could easily have been transferred to food. This points out the need for wearing clean clothes and clean aprons every day. If your clothes or apron get dirty during the day, change them.

Cutting boards are another source of bacteria and should be washed thoroughly after each use. Do not use wooden cutting boards. Bacteria can hide in the wood fiber, making their complete removal impossible. If you use cutting boards or utensils on raw food, don’t use them to hold, serve, prepare or carve cooked food before they are thoroughly cleansed and sanitized.

Hair

Well-kept hair is attractive, but let’s keep it out of our food. Nobody likes to see hair in what he or she is about to eat. It’s a good sign that someone didn’t follow sanitation rule when the food was processed or prepared. So always wear a hair net or a hat when you work with food.

To demonstrate the importance of this, we placed some human hair on an agar plate and incubated it for 24 hours. Look at the number of bacteria that grew around the hair.

Like hands, completely removing bacteria from your hair is impossible.

Although you may have just washed it, it still contains many bacteria.

Pests

Flies, roaches and rats leave bacteria on everything they touch. To illustrate this, we let a cockroach walk on an agar plate. The photo, made after 24 hours, shows the number of bacteria the cockroach left on the plate.

HANDWASHING DEMONSTRATION

HOW WELL DO YOU WASH YOUR HANDS ???

The Good, the Bad &the Ugly

GORDON RAMSAY – KITCHEN NIGHTMARES (IF TIME)