Safe Lunches

Why is Food Safety Important?

Protect the health of the children.

Role of Public Health Inspector Conduct routine inspections

to ensure compliance with the Ontario Food Premises Regulation 562

Purpose is to check that food is prepared, stored and served consistent with accepted public health practices

Prevent foodborne illness Educate

Can you tell by the look or smell if food is safe to eat?

Who Can Get a Foodborne Illness?

Anyone

Children under 5 years old

Elderly people

People with a weakened immune system

Foodborne illness can lead to serious health complications and even death.

What are the Symptoms of Foodborne Illness?

diarrhea abdominal cramps fever nausea vomiting headache dehydration

When do the symptoms start?

Range from ½ hour after eating to as long as several days after eating the contaminated food.

1-3 days after eating the contaminated food is the most common.

What causes food to become unsafe? Food become unsafe when something

harmful gets into food. This is called contamination.

How does food become contaminated? Biological

bacteria, viruses, parasites, mould

Chemicalcleaning & sanitizing chemicalsstorage/use (directions)

Physicalhair, bandages, glass, other objects

What can we do to keep food safe?

Know what foods need special care

Keep food at safe temperatures Transporting food Protect food from contamination

& cross contamination Practice good personal hygiene Keep surfaces and

equipment clean & sanitized

Foods that need Special Care

Just about any food can cause food poisoning. Certain foods are more likely to be involved in

food poisoning.

Hazardous Food

High in protein and moist Neutral pH Bacteria grows well Most likely to be involved in food

poisoning

Low in protein, dry High or Low pH Bacteria does not grow well

Hazardous Foods Non-Hazardous Foods

Examples: Flour, Sugar, BreadExamples: Meat, Poultry,

Fish, Eggs, milk and dairy products.

Temperature Hold and store food at required temperatures.

How Does Temperature Affect Bacteria?

-18oC (0oF) Freezer

4oC (40oF) Refrigerator

60oC (140oF) Hot Holding

74oC (165oF) Cooking

Max. time inMax. time inDanger ZoneDanger Zone

= 2 hrs2 hrs

DANGER ZONEDANGER ZONE44ooC (40C (40ooF) to F) to 6060ooC (140C (140ooF)F)

What is the recommended maximum amount of time What is the recommended maximum amount of time hazardous foods should stay in the danger zone?hazardous foods should stay in the danger zone?

a) 12 hrs.

b) 8 hrs.

c) 4 hrs.

d) 2 hrs.

Hazardous FoodsKeep food hot at 60o C (140o F) or

hotter

or

Keep food cold at 4o C (40o F) or colder

Keep food cold as long as possible

Use a refrigerator

Ice packs or ice

Holding Food Hot Food temperature 60o C (140o F) or higher

Thermos (temporary)

Bain marie (double boiler)

Oven

Cooking pot or pan on stove top

2 hour rule

If the hazardous food has been at room temperature more than 2 hours discard it!

Food can go bad if left in the temperature danger zone

1

00:00

2

00:15

4

00:30

8

00:45

16

01:00

32

01:15

64

01:30

128

01:45

02:00

256

512

02:15

1024

02:30

2048

02:45

What about transporting food?

Use a cooler with frozen ice packs for high risk foods

Protect food during transit

Cross Contamination

Food to food raw food contaminating cooked or ready-to-eat mixing leftovers with fresh

Equipment to foodcutting surfaces, knives, mixing bowls, wiping cloths

People to food sick, hands, hair, finger nails

Handwashing

Hands…can transfer bacteria and viruses to food. Wash hands prior to eating lunches.

Wash Your Hands

Leftover Food

Leftovers must be discarded

Review

Keep hot foods hot at 60o C (140o F) or hotter.

Keep cold foods cold at 4o C (40o F) or colder.

Freezer packs work in your insulated lunchbox for a few hours but can’t keep food cold for the whole day.

Pack non-hazardous foods in the lunch.

Any questions about food safety? Ask your Public Health Inspector