INTRO TO FOOD SAFETY ON THE GO

Linda Netterville, MA, RD, LD

Overview

Background• Foodborne Illness• Regulations• Elderly-Highly susceptible population

Risks• Causes• Impact of a foodborne outbreak

Prevention• Procedures• Equipment• Monitoring• Client safety

Background

• Food contamination• Symptoms

Foodborne Illness

• Federal Food Code• State or local• Older Americans Act

Regulations

• Populations• Elderly

Highly susceptible populations

Foodborne Illness

Caused by eating a food that is contaminated by: Bacteria

Salmonella Campylobacter E. coli O157:H7 Listeria Clostridium perfringens Staphyloccus aureus

Viruses Norovirus Hepatitis A

http://www.cdc.gov.foodborneburden/2011-foodborne-estimates.html

Top Five Pathogens Causing Foodborne Illness

Norov

irus

Salm

onel

la

C. per

fring

ens

Campy

loba

cter

Stap

h. a

ureu

s0%

10%20%30%40%50%60%70% 58%

5.5mil

11%1.03 mil 10%

966,0009%

845,000 3%241,000

% and Estimated Number of Illnesses

http//www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

Top Five Pathogens Resulting in Hospitalizations

Salm

onel

la

Norov

irus

Campy

loba

cter

Toxo

plas

ma

gond

ii

E. C

oli

0%

10%

20%

30%

40%35%-

19,336 26%14,663 15%

8,4638%

4,4284%

2,138

% and Estimated Number of Hospital-izations

http://www/cdc/gov/foodborneburden/2011-foodborne-estimates.html

Top Five Pathogens Resulting in Deaths

Salm

onel

la

Toxo

plas

ma

goni

i

List

eria

Norov

irus

Campy

loba

cter

0%5%

10%15%20%25%30%

28% 378 24%

327 19%255 11%

1499%76

% and Number of Deaths

Foodborne Illness

Food may be contaminated During growing, harvesting,

processing, storing, transport, preparation, holding, delivery

By humans-contact or airborne By contact with other foods By contact with equipment or

utensils

Changing food supply

Approximately 20% from other countries Foods are produced on a larger scale More processed foods Shipped longer distances from grower to

consumer US food supply is one of the safest

Bacteria Growth

Multiply in food Grow best at certain temperatures (41o F

to 135oF) Can produce toxins Can change into spores

Foodborne Illness

1 in 6 Americans every year 128,000 hospitalized 3,000 deaths annually Cost $152 billion/year

Foodborne Illness

Symptoms: Abdominal cramps Diarrhea Fever and chills Headache Nausea and vomiting Weakness May not appear for weeks

Foodborne Illness vs Outbreak Foodborne Illness (Food Poisoning)

Caused by eating contaminated food or beverage

Only confirmed through lab analysis Foodborne Outbreak-

Incident in which 2 or more people experience the same illness after eating the same food

Report to state/local health department

Regulations

Federal Food Code For food establishments Released every 4 yrs. Model for all state and local jurisdictions Scientifically sound technical and legal basis for regulating Food establishments

Regulations-State and local

•Written at the State level•Federal Food Code included•Enforced at the State or Local level

Older Americans Act

Section 339 – Nutrition(C) encourages providers to enter into

contracts that limit the amount of time meals must spend in transit before they are consumed

(F) comply with applicable provisions of State or local laws regarding the safe and sanitary handling of food, equipment, and supplies used in the storage, preparation, service, and delivery of meals to an older individual

Highly susceptible populations Elderly Young children Pregnant women Immuno-compromised

Cancer/chemotherapy HIV/AIDS Transplant patients

Elderly

Weaker immune system Less stomach acid Infected by lower number

of harmful bacteria Chronic health conditions Side effects of medicine May not follow safe food

handling practices

Risks

• Time/Temperature Abuse

• Cross contamination• Poor personal hygiene

Causes

• Financial/lawsuits• Illness/

hospitalization/death• Press/Reputation

Impact of a

foodborne

outbreak

Time/temperature abuse

Keep Potentially Hazardous food out of Danger Zone

Temperature Danger Zone between 41° and 135° F

Potentially hazardous foods Contains moisture Contains protein Is neutral to slightly acidic

Poor Personal Hygiene

Proper practices: Hand washing with hot/cold water with

soap for 20 seconds Cough and sneeze away from food Sores/infections must be covered by

bandages or gloves No bare hand contact with food-wear

gloves

Personal Hygiene Practices

Staff and volunteers who work with food need to: Keep hair clean and restrain hair Keep fingernails short and clean Bathe/shower Wear clean clothes Remove and store aprons before leaving area Remove jewelry from hands/arms Not eat, drink, smoke, or chew gum or

tobacco around food

Cross Contamination

Proper procedures: Hands to food-Wash hands after handling

potentially hazardous foods Food to food-Don’t store raw foods over

cooked Equipment to food-Sanitize equipment

and utensils between uses

Impact of Foodborne Illness Outbreak

Financial/lawsuits Illness/hospitalization/death Press/Reputation May force closure

Foodborne Illness Outbreak Sickens Dozens of People

The Daily Tribune

A foodborne illness outbreak that was linked to chicken left at room temperature for over 6 hours has afflicted over 30 people. The bacterium that contaminated the chicken was Salmonella, a common cause of foodborne illness. 3 people had to be hospitalized.

by Larry Miller

2010 Salmonella Outbreak

Approximately 500 million eggs recalled Nearly 2000 illnesses reported Traced to two Iowa egg producers

2010 Listeria Outbreak

San Antonio food processing plant linked to Listeria contaminated chopped celery

Five deaths reported

2008 Salmonella Outbreak

Linked to peanut butter and peanut products

Over 700 people infected in 46 states About ¼ hospitalized- 9 dead

2006 E. Coli Outbreak

From contaminated spinach About 200 people infected in 26 states Over half hospitalized-3 deaths

Prevention

• Training• Food handling• Recalls

Procedures

• Food Trays• Food Carriers• Thermometers

Equipment

• Time/temperature• Safe food handling practices• Cleanliness of facility

Monitoring

• Train volunteers• Client education

Client safety

Procedures to Keep Food Safe

Purchase

Store

Cook

Hold

Deliver

Reheat

Food Safety Procedures

Training for staff and volunteers Provide new staff orientation Train annually all staff and

volunteers Document all training Attend required food

safety training

Food Safety Procedures

Keep Hot Foods Hot

135o F or hotter

Keep Cold Foods Cold

41o or below

Food Safety Procedures

Purchasing and storageBuy foods from approved suppliers

Store all foods correctly at safe temperatures

Food Safety Procedures

Food Preparation

Cook foods to minimum temperatures for specific amounts of time Can lower some bacteria and viruses to safe

levels

May not kill spores or toxins

Use a food thermometer

Maintain hot food hot, cold food cold

Food Safety Procedures

Staff and Volunteers Be in good health Maintain good personal hygiene Washing hands is one of the best

ways to reduce risk of foodborne illness

Food Safety Procedures

Food recall Coordinate with vendors Coordinate with caterer if

applicable

Food Safety Procedures

Hot foods-Packaging and transport Plan meals that retain heat Choose appropriate meal trays Package foods quickly Portion hot @ 160 degrees F Choose appropriate food delivery carrier Preheat carrier/supplemental heat if

necessary Keep transit time as short as possible

Food Safety Procedures

Cold foods-Packaging and transport Plan meals that retain cold (seasonal) Choose appropriate meal trays or

containers Package foods quickly Portion cold @ 35 degrees F or less Choose appropriate food delivery carrier Chill carrier/supplemental cold if

necessary Keep transit time as short as possible

Food Safety Procedures

Frozen meals- Transport Store at temperatures 0 degrees F or below Choose appropriate food delivery carrier Chill carrier/supplemental cold if necessary Keep transit time as short as possible Check that client’s freezer and refrigerator

is in working order Check that the client is able to reheat the

meal

Food Safety Procedures

Caterers Develop contracts that address all

aspects of food safety Monitor for compliance with all

applicable food safety regulations Take corrective action if necessary

Food Holding and Delivery Equipment

Considerations for equipment selection Type of meals- hot, cold, frozen Number of meals Food service system- commissary,

satellite, drop sites Routes- length, time in transit Cost

Meal Trays-Styrofoam 3 compartment

Pros Cons

Inexpensive May have spillage/cross contamination

Easy to package Not ovenable

May not hold temperatures

Cannot view meal

Meal tray-Plastic

Pros Cons

Dual-ovenable Need a film sealer

Freezer to oven

Sealed compartments

Retains heat

Good presentation

Meal tray-Paper

Pros Cons

Biodegradable Need a film sealer-Snap lids available

Freezer to oven

Sealed compartments

Retains heat

Good presentation

Meal tray- Aluminum

Pros Cons

Freezer to oven Not microwavable

Retains heat May be difficult to seal/open

Sealed trays Cannot view meal

Meal tray- Reusable

Pros Cons

Freezer to oven Return may be a problem

Retains heat May be good with small program

Sealed trays High cost for initial purchase

Bulk food delivery equipment Insulated transporters

Insulated transporters with hot/cold source

Transport trucks with hot/cold sources

Meal delivery equipment

Insulated bags with or without heat/cold source

Insulated carriers with or without heat/cold source

Transportation trucks with hot/cold sources

Temperature maintenance devices Warmers/heat stones

Chillers/cold packs

Barriers- Restricts the air space

Thermometers

Dial oven safe

Digital or dial instant read

Thermocouple

Disposable temperature indicators

Infrared

Calibrate thermometers regularly

Ice point calibration

Monitoring

Observing food handling practices Taking temperatures (Test meal) Recording Taking corrective action

Client Safety

Provide driver training (paid and volunteer) Practice good personal hygiene Practice safe food handling of the meal Keep vehicle clean Avoid petting animals-Wash hands Never leave food outside or unattended Use a hand sanitizer Notify of any client conditions that may be

unsafe Uneaten meals in refrigerator Refrigerator not working

Client safety

Provide food safety education for clients Wash hands before touching food Eat meal immediately or refrigerate Throw away food left out for more than 2

hours If reheating meal, heat to steaming hot

Client Education-New Campaign

• Clean-Wash hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood, and eggs. • Separate-Keep raw meat

and poultry apart. • Cook- Use a food

thermometer – you can’t tell food is cooked safely by how it looks. • Chill- Chill leftovers and

takeout foods within 2 hours & keep fridge at 40o below.

Food Safety: It Is In Your Hands

Foodborne Illness is

Preventable

References

www.fda.gov/food/foodsafety/ www.fsis.usda.gov/ www.cdc.gov/foodsafety/ http://sop.nfsmi.org/HACCPBasedSOPs.php http://www.befoodsafe.org/ http://www.befoodsafe.org/recallbasics

Food Safety on the Go Training for Volunteers and Staff

Developed by University of Maryland/MOWAATo be completed 2012