Valorie Grant Walden University

Environmental Health 8165Dr. R. Thron

Summer, 2012

Food safety practices to prevent E coli

Agenda

1. Welcome and Introductions 2. Food Handling Presentation 3. Discussion 4. Hand Washing Demonstration

Food safety practices to prevent E coli

Objectives

Understand the bacteria E coli Identify who is vulnerable for contracting E coli Recognize the Signs and symptoms of E coli

infection Understand how E coli is contracted Understand Proper food handling techniques Demonstrate proper hand washing technique

Food safety practices to prevent E coli

What is E Coli ?

1. Abbreviation for Escherichia coli (CDC, 2012)

Food safety practices to prevent E coli

1. A common bacteria found in the human GI system and most animals (WHO, 2012)

2. It is found in the environment , grass, farms (CDC, 2012)

Food safety practices to prevent E coli

Vulnerable populations susceptible for E coli infection

Young Children Newborns Pregnant women Elderly Decrease immune function (CDC, 2012)

Food safety practices to prevent E coli

Signs and Symptoms Usually 2-8 days after exposure to E

Coli Gastric upset ( abdominal cramping) Nausea vomiting diarrhea

(CDC, 2010)

Food safety practices to prevent E coli

Infection with E coli can occur from several avenues.

Contaminated water Vegetables Hands of food handlers

Food safety practices to prevent E coli

Proper food handling techniques When preparing food always wash

hands prior to coming to the food area.

Food safety practices to prevent E coli

Wear food prep gloves and change frequently.

Cook all ground beef well done for the children and keep the meat at 160 degrees F.

Food safety practices to prevent E coli

Avoid giving the children unpasteurized products such as fresh apple cider and raw milk. (Food Safety, 2011)

Food safety practices to prevent E coli

Proper food handling techniques Do not have contact with food or

students if had diarrhea , fever or other signs of illness with in a weeks time.

Keep all food prep utensils clean Keep alcohol based products near the

area for frequent sanitation by handlers and students.

* ( CDC, 2012) (Food Safety, 2011)

Food safety practices to prevent E coli

Proper hand Hygiene technique Wet hands with running water Apply soap Rub hands together to develop a lather in hands Scrub the back of hands, between fingers, and

under nails. Continue for 20 secs, sing happy birthday song

which is 20 secs. Rinse well no residue

Use a paper towel to dry ( CDC, 2012)

Food handling practices to prevent E coli at OGB

Proper hand Hygiene technique Hand sanitizers are good in-between

washing or if no soap and water is available.

Are not effective if hands are visibly soiled. Place product in hand Rub together on hand and fingers until dry

* ( CDC, 2012)

Food safety practices to prevent E coli

Proper hand Hygiene technique Always wash hands Before coming to food prep area After going to the toilet After changing a diaper After blowing your nose, coughing or sneezing After emptying or touching the garbage After touching your pet or any animal

* ( CDC, 2012), ( Food Safety, 2011)

Food safety practices to prevent E coli

Watch video from the CDC on hand washing:

http://www.cdc.gov/CDCTV/HandsTogether

Food safety practices to prevent E coli

Participants Demonstration

Food safety practices to prevent E coli

http://www.cdc.gov/CDCTV/HandsTogether http

://www.cleaninginstitute.org/assets/1/Page/Hooray%20for%20Handwashing%20coloring%20sheets.pd

http://www.henrythehand.com http://www.cdc.gov/handwashing http://www.who.int/gpsc/clean_hands_protection http://www.itsasnap.org/index.asp

Web sites for Hand washing

Thank You Valorie Grant, MSN, MEd, RN

References:

Berger, C. N., Sodha, S. V., Shaw, R. K., Griffin, P. M., Pink, D., Hand, P., et al. (2010). Fresh fruit and vegetables as a vehicles for the transmission of human pathogens. Environmental Microbiology , 12 (9), 2385-2397.

CDC. (2012, June). E coli Infection. Retrieved 2012, from Centers for Disease Control and Prevention: www.cdc.gov

Food Safety. (2011). E.coli. Retrieved 2012, from FoodSafety.gov: www.foodsafety.gov

Gould, D. (2011). Escherichia coli recognition and prevention. Primary Health Care , 21 (8), 32-39.

WHO. (2012). Escherichia coli infections. Retrieved 2012, from World Health Organization: www.who.int/topics/escherichia_coli_infections

 

Food safety practices to prevent E coli