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1
INTRODUCTION
West Virginia Industrial Home for YouthSalem, WV
Average Daily Resident Count (2008)160Maximum Security (Hardware Secure)
Total of approx. 40 Acres
2
ADMINISTRATION
Superintendent Joseph Merendino
Director of Operations
Dalin Hayes
Director of Finance
Linda Ashcraft
Director of Treatment and Programs
Crystal Hall
Director of Security
Edward Eisley
Contact Information:
7 Industrial Blvd
Industrial, WV 26426
304-782-2371
3
The West Virginia Division of Juvenile Services
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• Definition- Foodborne Illness (also Foodborne disease) is any illness resulting from the consumption of food. Foodborne illness is commonly called food poisoning, even though most cases are caused by a variety of pathogenic bacteria, viruses, prions or parasites that contaminate food.
FOODBORNE ILLNESS
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• Causes- Foodborne Illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause Foodborne illness is known as food safety.
FOODBORNE ILLNESS
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Bacterial, Viral, Chemical, & Parasitic
• Improper Holding Temps 36.9%• Poor Personal Hygiene 19.3%• Contaminated Equipment 15.7%• Other 11.1%• Inadequate Cooking 10.8%• Unsafe Source 6.0%
CDC Data for 1993-97
CONTRIBUTING FACTORS FOODBORNE ILLNESS
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Salmonella, B. Cereus, Shigella, Campylobacter, E. Coli, C. Perfringens, etc.
• Improper Holding Temps 33.0%• Inadequate Cooking 19.5%• Poor Personal Hygiene 15.3%• Contaminated Equipment 14.2%• Other 10.9%• Unsafe Source 6.9%
CDC Data for 1993-97
CONTRIBUTING FACTORS BACTERIAL FOODBORNE ILLNESS
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Hepatitis A, Norwalk, etc.
1. Poor Personal Hygiene 53.0%2. Unsafe Source 18.3%3. Inadequate Cooking 12.2%4. Improper Holding Temps 6.1%5. Other 6.1%6. Contaminated Equipment 4.0%
CDC Data for 1993-97
CONTRIBUTING FACTORS VIRAL FOODBORNE ILLNESS
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FOOD SAFETY RISK FACTORS
Risk factors are those practices or procedures that pose the greatest potential for foodborne illness. The risk factors are determined by the Center for Disease Control and
Prevention (CDC) and the US Food and Drug Administration (FDA)
FOOD SOURCE:
• Food from unapproved or uninspected source
• Unsound condition of food, adulterated food
• Shellfish records not maintained properly
INADEQUATE COOKING:
• Improper cooking temperatures
• Improper reheating temperatures
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FOOD SAFETY RISK FACTORS
Risk factors are those practices or procedures that pose the greatest potential for foodborne illness. The risk factors are determined by the Center for Disease Control and
Prevention (CDC) and the US Food and Drug Administration (FDA)
IMPROPER HOLDING:
• Unsafe cooking
• Lack of date marking
• Improper cold/hot holding temperatures
CONTAMINATION:
• Raw meats not separated from ready-to-eat foods
• Species not separated
• Equipment not properly cleaned and sanitized
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• Lather hands and exposed portions of arm.• Vigorously rub together for at least 20 seconds.• Pay particular attention to areas between fingers and
underneath fingernails.• Rinse with clean water.• Dry thoroughly.
HANDWASHING PROCEDURES
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• Before beginning work or when changing tasks• When soiled or contaminated• Before putting on gloves• When switching between raw & RTE foods• After handling soiled equip. or utensils• After using the toilet, touching bare human body
parts, caring for animals, coughing, sneezing, using a tissue, eating, drinking, or engaging in any activity that may contaminate hands
WHEN TO WASH HANDS
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• Use hand washing sinks ONLY.
• Do NOT wash hands in food prep sink, utensils washing sink, service sink, mop sink.
• Hand soap and hand drying supplies may NOT be provided at sinks used for food prep. or utensil washing, or at mop sinks.
• Cooks wash hands each time returning the kitchen at a special hand washing sink
WHERE TO WASH HANDS
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FOOD SAFETY IS IN YOUR HANDS
Improper or Lack of Handwashing Causes 30% of All FBI
Handwashing is Important in Preventing FBIFood Workers & Management
• Wash Hands FREQUENTLY and EFFECTIVELY 20 second friction wash; adequate soap; warm water; use paper towel to dry
• Keep Hand Sinks Accessible AT ALL TIMES
• Wash Hands at APPROPRIATE TIMES
Wash Hands After:
Eating or Drinking Handling Raw Food Cleaning or Handling Garbage
Using a Tissue Going to the Restroom
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Nails trimmed, filed, maintained.
Edges cleanable, not rough.Nails trimmed, filed, maintained.
Edges cleanable, not rough.
No jewelry on hands or arms except plain ring such as wedding band.
No jewelry on hands or arms
except plain ring such as wedding band.
FINGERNAILS, JEWELRY
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No fingernail polish or artificial fingernails when working with exposed food unless wearing intact gloves
in good repair
FINGERNAILS
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Only in designated areas.
Exception: Closed beverage containerException: Closed beverage container, with lid and straw, allowed IF handled to prevent contamination of: Employee’s hand, container, exposed food, equipment, utensils, linens, and single service articles.
Single Service Cup with Lid & Straw Also Acceptable
EATING AND DRINKING
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ILL FOODWORKERS
Restriction
Symptoms:
• Diarrhea
• Vomiting
• Fever
• Jaundice
• Sore Throat w/Fever
• Infected Wound (I.e. cut, lesion or boil)
• Contact w/”Confirmed Big 5”
Foodborne Illness Is Not a Menu Item!
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POTENTIALLY HAZARDOUS FOODS
WHAT ARE POTENTIALLY HAZARDOUS FOODS (PHF)?
PHF is any food or food ingredient (natural or synthetic) capable of supporting rapid growth of micro-organisms
MEAT DAIRYCooked or raw animal (protein)
products, such as meats, poultry, dairy, milk, cheese, fish & seafood
STARCH
Heat treated vegetables and starches, such as cooked rice, beans, potatoes, & pasta
SPROUTS MELONSTofu Raw Seed Sprouts
Cut Melons Garlic in Oil Etc.
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IS THERE A MICROBE IN YOUR SOUP?
Necessary Conditions for Microbial Growth
Time & Temperature Principal:• Holding time & temperature is critical
• Temperature DANGER ZONE is from 41°F to 135°F Range in which rapid growth occurs
• PHF should not be exposed to danger zone for more than 4 hours total, including time spent in preparation, cooling & reheating
Micro-organisms Need Favorable Conditions to Grow!
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MONITORING POTENTIALLY HAZARDOUS FOODS’ TEMPERATURES
Use & Care of Temperature Taking Devices
Cleaning:• Use a clean and sanitized thermometer
• Single use alcohol wipe or other approved sanitizer may be used
Taking Temperatures:
• Use a metal stem thermometer, digital thermometer, or thermocouple unit
• Place the probe in the center or thickest part of the food, between the fold of the
flexible packaged food or between packages of food; do not puncture the
packaging
• Allow time for the thermometer to register and record the temperature
•Food Service Supervisors check Food Temperature 3 times a day
•Serving line food should be = hot food 140 degrees F / Cold food should be 37-41
degrees F.
•A “dead man’s tray” is taken (1 per meal / 3 a day), kept in a refrigerator for 9 days
– date and time is labeled on each tray.
•The Industrial Hone, alone, prepares approximately 16,200 meals a month
Thermocouple
Infrared
Digital Thermometer
22
OBSERVE GOOD HYGIENIC PRACTICES
• Wash hands only in the hand sink-- not in the dishwashing, food preparation or mop sinks
• Ill employees can cause FBI. Enforce sick leave policy or reassign duties
• Eat and drink only in designated non-food production areas
• Do not use a common cloth towel or apron for hand wiping
Does Mr. Yucky work in your kitchen?
Good Hygienic Practices are the Responsibility of Both the Foodworker & the Management!
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Effective hair restraints required:– Hats, hair coverings or nets, beard restraints,
clothing that covers body hair
Exceptions: – Counter staff who only serve beverages
and wrapped foods, and– Hostesses and wait staff.
IF they present a minimal risk.
HAIR RESTRAINTS
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Single-use gloves:– Use for only one task– Use for no other purpose– Discard when damaged, soiled, or when interruptions
occur in operationSlash-resistant gloves - Use for foods that will be
cooked, or cover with single-use glove for ready-to-eat foods.
Cloth gloves – Only for foods that will be cooked.
Hand washing still required and Hand washing still required and necessary to prevent food contamination.necessary to prevent food contamination.
Gloves
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OBSERVE GOOD HYGIENIC PRACTICES
• No bare hand contact with ready-to-eat food!
• Wear nails short, clean and unpolished. No
jewelry on hands or wrists.
• Cover open cuts and burns with finger cots,
bandages or single-use gloves
• Follow single-use glove guidelines listed
Good Hygienic Practices are the Responsibility of Both the Foodworker & the Management!
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NO BARE HAND CONTACT
Bare hand contact with ready-to-eat (RTE) food is prohibited. When handling RTE foods, food service workers may use utensils such as:
• Deli Tissue
• Spatulas
• Tongs
• Forks
• Dispensing Equipment
• Single-Use Gloves
A Ready-To-Eat (RTE) Food is Any Food that Can be Consumed Without Further Preparation
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NO BARE HAND CONTACT
Single-Use Glove Guidelines• Glove usage does not replace the need for good hand washing practices
• Wash hands before putting on gloves
• Put gloves on only when you are ready to handle ready-to-eat food
• Use gloves for only one task, such as ready-to-eat foods, then discard
• If an interruption occurs during food preparation, remove gloves’
• Use clean gloves when you resume food preparation
• Dispose of gloves immediately upon removal
• Single-use gloves should not be used around heat or hot fats
• Gloves are susceptible to contamination, so discard when soiled or damaged
• Fabric or re-usable gloves may not be used with RTE food
• Avoid single-use gloves made of natural rubber latex
A Ready-To-Eat (RTE) Food is Any Food that Can be Consumed Without Further Preparation
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• Cloths used for food spills shall be used for no other purpose:– Dry & used on tableware, carry-out containers, OR– Wet, stored in sanitizer, used on equipment.
• Keep separate if used with raw animal foods. Separate sanitizing solution.
• Cloths used with fresh sanitizing solution shall be free of food debris and visible soil.
• Wet cloths – launder daily • Dry cloths – launder as necessary
WIPING CLOTHS
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CROSS-CONTAMINATIONAvoid the Risk
Use Separate Cutting Boards for Raw Meats & Cooked or Ready-to-Eat Foods
Incorrect Correct
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In-Use Utensil Storage
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• In food, handles above top of food & container• In non-PHF, handle above food in closed container (bins
of sugar or flour)• On clean portion of table or equipment• In running water (dipper well) for moist foods• In clean, protected location for non-PHF like ice scoop• In hot water at 140°F or above
IN-USE STORAGE UTENSIL
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SAFELY HOLD HOT & COLD FOODSSAFELY HOLD HOT & COLD FOODS
Cold Foods Must be Maintained at an Internal Temperature of 41F or Below
• Date mark foods appropriately
•Cover foods after completely cooled
• Cover foods to maintain cold holding temperature
Hot Foods Must be Maintained at an Internal Temperature of 135F or Higher
• Use proper equipment for hot holding
• Stir frequently to distribute the temperature
• Covered foods maintain temperature longer
Proper Holding Temperatures Must be Maintained During Transportation
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COOL FOODS QUICKLY & SAFELYCOOL FOODS QUICKLY & SAFELY
Improper Cooling is the Leading Cause of FBI!
2 Stage Cooling is Required
Cooked potentially hazardous foods need to move quickly through the temperature danger zone to limit microbial growth:
• Stage 1 : 135F - 70F in 2 hours
• Or within 4 hours if food is prepared using ingredients normally stored at room temperature
• Stage 2: 70F - 41F in next 4 hours
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COOL FOODS QUICKLY & SAFELYCOOL FOODS QUICKLY & SAFELY
Improper Cooling is the Leading Cause of FBI!
Cooling Methods
Shallow metal pans - 2” - 4” deep
• Leave pan partially uncovered
• Refrigerate immediately
• DO NOT stack hot pans - allow for air flow
Ice Bath - must use ice and water
• Fill a clean sink or large pan with ice and fill spaces with cold water
• Divide product into 1 gallon containers
• Immerse product pan to depth of product in sink or larger pan until it is level with ice
• Agitate/stir every 10 minutes using an ice paddle or other equipment
• Drain water and replenish ice as it melts
• Use a clean thermometer to monitor the temperature of the food
• After the food has cooled to 41F, refrigerate immediately
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COOL FOODS QUICKLY & SAFELYCOOL FOODS QUICKLY & SAFELY
Improper Cooling is the Leading Cause of FBI!
Cooling Methods
Small Portions - reduce the mass/volume
• Divide food into smaller pans
• Separate food into smaller or thinner portions (2” depth for thick foods/ 4” for thick liquids)
• Cut or slice portions of meat no larger than 4 inches or 4 pounds
Hints:
Add ice directly to the product as an ingredient
Use rapid chill refrigeration equipment that encourages quick cooling
Never try to cool foods in plastic containers
Never allow foods to cool at room temperature
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The following is the correct procedure for washing fruits and vegetables:
1-Wash hands using the proper procedure2-Wash, rinse, sanitize and air-dry all food contact surfaces, equipment, and
utensils that will be in contact with produce.3-Wash all raw fruits and vegetables thoroughly before combining with other
ingredients, including: *Unpeeled fresh fruit and vegetables that are served whole and cut into
pieces.*Fruits and vegetables that are peeled and cut to use in cooking or Ready To Eat.
Proper Methods for Washing Fruits and Vegetables
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4-Wash fresh vegetable produce vigorously under cold running water by using chemicals that comply with the 2001 FDA food code. Packaged fruits and vegetables labeled as being previously washed and ready to eat are not required to be washed.
5-Scrub then surface of firm vegetables such as apples or potatoes using a clean and sanitized brush designed for the purpose.
6-Remove any damaged or bruised areas7-Label, date, and refrigerate fresh cut items8-Serve cut melons within 7 days if held at 41 degrees Fahrenheit or below9-Do not serve raw seed sprouts to highly susceptible populations
Proper Methods for Washing Fruits and Vegetables continued….
38
CLEANING & SANITIZINGCLEANING & SANITIZING
Making 100PPM Chlorine Solution is as Easy as 1-2-3 (1 ounce bleach to 3 gallons water)
Manual Warewashing Steps:1. Wash:
• Clean and sanitize sinks and drain boards
• Pre-soak/pre-rinse all eating utensils and equipment
• Use hot soapy water
2. Rinse:
• Use clean hot water
3. Sanitize:
• Use 50-200 ppm chlorine; mix with cool water or
• 200 ppm quaternary ammonia; mix with 75F water
• Immersion time is 60 seconds
• Air dry utensils and equipment
• Use appropriate test strips to check concentration
4. Air Dry
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CLEANING & SANITIZINGCLEANING & SANITIZING
Making 100PPM Chlorine Solution is as Easy as 1-2-3 (1 ounce bleach to 3 gallons water)
Mechanical Dishmachines: (Pre-rinse before loading any machine)
HIGH TEMPERATURE:
1. Wash Temperature:
• Single tank, stationary rack, dual temperature machine… 150F
• Single tank, conveyor machine… 160F
2. Hot Water Sanitization:
• 180F at manifold
• 160F at plate level
LOW TEMPERATURE:
1. Chemical Sanitization Required
2. Water Temperatures According to Manufacturer
3. Chemicals Must Be Auto dispensed into Final Rinse Water; Check Daily
4. Must Have a Visual or Audible Low Sanitizer Indicator
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EXTRA PRECAUTIONSEXTRA PRECAUTIONS
Making 100PPM Chlorine Solution is as Easy as 1-2-3 (1 ounce bleach to 3 gallons water)
RESIDENTS:
Hand Sanitizer:
1. DJS Residents use a hand sanitizer before getting a tray in lunch line
2. DJS Residents also wipe off their tables with germicide after each group goes through the dining hall
Units:
1. DJS has set up a sanitizing program for the living units, school and though out the facility
a. All door knobs, handrails, etc… are wiped down DAILY with germicide
b. Showers are sprayed down with germicide DAILY after the last Resident completes their shower
c. Each Resident’s room is disinfected WEEKLY
d. Unit’s Dayrooms are disinfected DAILY with germicide
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A SAFE & CLEAN FACILITYA SAFE & CLEAN FACILITY
Insect & Rodent Control(cockroaches, flies, mice, rats, etc.)
Insects and rodents carry diseases and can contaminate food and food-contact surfaces. Utilize measures to minimize their presence
• Protect outer openings by keeping
outer doors closed, repair screens,
maintain tight fitting doors &
openings, use air curtains
• Eliminate harborage conditions
• Exterminate regularly
42
A SAFE & CLEAN FACILITYA SAFE & CLEAN FACILITY
HAZARD CHEMICAL CABINET W/ LOCK
TOXIC MATERIALSThese Items Can Be Poisonous Or Toxic If Ingested
• Detergents
• Sanitizers
• Polishes & Cleaners
• Insecticides
• Rodenticides
• First Aid Supplies & Personal Medication
Storage, Labeling & Use
• Store separately from foods & food-contact surfaces
• Never store above foods or food surfaces
• Label all toxins
• Use only approved chemical in food areas
NEVER store chemicals
ABOVE sinks. ALWAYS store
BELOW.
Incorrect
Correct
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CORRECTIVE ACTIONSCORRECTIVE ACTIONSRISK FACTOR CORRECTIVE ACTION
Approved Source/Sound Condition• Food from unapproved source/unsound condition
• Discard/Reject/Return
Hand Washing• Food employee observed not washing hands at appropriate time
• Employee should be instructed when and where to wash hands
Cold Holding• Potentially hazardous food held above 41F MORE than 4 hours• Potentially hazardous food held above 41F LESS than 4 hours
• Discard
• Use immediately or cool rapidly
Cooking• Potentially hazardous food is undercooked
• Continue cooking to proper temperature
Hot Holding• Potentially hazardous food held below 135F MORE than 2 hours• Potentially hazardous food held below 135F LESS than 4 hours
• Discard
• Rapidly reheat, 165F in LESS than 2 hours or discard
2-Stage Cooling Process• Potentially hazardous food cooled from 135F to 70F in MORE than 2 hours• Potentially hazardous food cooled from 70F to 41F in MORE than 4 hours
• Use alternative cooling method • Use alternative cooling method or discard. Discard if total cooling time is more than 6 hours
Reheating• Potentially hazardous food is improperly reheated
• Use direct reheating method to achieve 165F immediately or discard
Food Safety is YOUR Responsibility!
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Causative Pathogen IncubationTime
Length of Illness Common Symptoms Foods Involved/Sources
Prevention
Bacillus Cerus 1-16 hours 6-24 hours nausea, vomiting cramping, diarrhea
rice & rice dishes, vegetables, sauces
Cook to proper temp. Reheat quickly. Cool foods rapidly.
Campylobacter 2-5 days 1-4 days cramping, fever, diarrhea, nausea, headache, vomiting
unpasteurized dairy, poultry & meats, infected food handler
Thoroughly cook all foods. Use only pasteurized dairy products. Proper hand washing.
Clostridium perfringens 8-24 hours 24-36 hours abdominal cramping, diarrhea, nausea
meats, poultry, gravy, beans, stews, foods cooked slowly
Cook & reheat foods to proper temp. Cook in small batches. Cool foods rapidly.
ShigaToxin-Producing E. coli
12-72 hours 1-4 days diarrhea-often bloody, severe cramping, nausea, vomiting, fever
raw & undercooked ground meats (esp. ground beef)
Thoroughly cook ground meats. Avoid cross-contamination.
Hepatitis A 10-50 days 1-2 weeks;Severe cases may last several months
mild or no symptoms, then sudden onset of fever, general discomfort, fatigue, headache, nausea, loss of appetite, vomiting, abdominal pain, & jaundice after several days
water, ice, shellfish, salads, cold cuts, sandwiches, fruits, fruit juices, milk, milk products, vegetables, any food that will not receive a further heat treatment
Obtain shellfish from approved sources. Prevent cross-contamination from hands. Ensure food handlers practice good hand washing and no bare hand contact.
Listeria Monocytogenes 1 day-3 weeks Indefinite, depends on treatment, severe
nausea, vomiting, fever, chills, headache, meningitis, miscarriages
unpasteurized dairy, cheese, vegetables, seafood, poultry
Use only pasteurized dairy products. Cook properly. Hold refrigerated for limited time.
Norwalk-like 24-48 hoursVirus
1-2 days cramping, diarrhea, nausea, vomiting, headache, fever
raw fruit, raw vegetables, prepared salads, raw shellfish
Thoroughly cook foods. Wash hands. Use certified shellfish. No bare hand contact.
(Staph)Staphylococcus aureus
1-7 hours 1-2 days onset abrupt and often severe, nausea, vomiting, cramping, sometimes diarrhea
ready-to-eat foods, i.e. sandwiches, salads, ham & other meats, potato salads, custards, warmed-over foods; often from infected foodhandlers-cuts, throat, nose & acne
Practice good hand washing & hygiene. Avoid contamination. Reduce bare hand contact with foods. Exclude foodhandlers with cuts & lesions. Rapidly cool foods.
Salmonella 6-72 hours 1-3 days abdominal cramping, headache, nausea, diarrhea, fever, sometimes vomiting
undercooked or raw meats, poultry & shell eggs, poultry & egg salads, egg custards & sauces, protein foods, pets & infected handlers
Avoid cross-contamination. Cool & refrigerate foods immediately. Cook meats/poultry thoroughly. Practice good hand washing.
Shigella 12 hours-7 days 4-7 days, depends on treatment
diarrhea-often bloody, cramping, fever, nausea, sometimes vomiting
ready-to-eat foods associated with bare hand contact (salads, sandwiches, etc.) Source: humans (feces) & flies
Practice good hand washing after using toilet. Use approved water & foods. Control flies. No bare hand contact.
IDENTIFYING COMMON FOODBORNE ILLNESSES
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• -Foodborne Illnesses• -Food Safety & Risk Factors• -The how, where & when on hand washing procedures• -Symptoms of a Foodborne illness• -The confirmed “Big 5”• -Monitoring temperatures• -Hair restraints/gloves• -2 Stage cooling methods• -Methods for washing fruit & vegetables• -Cleaning & Sanitizing
Overview