SARAH WALDEN PH.D. PUBLIC HEALTH CANDIDATE

WALDEN UNIVERSITYPUBH 8165-10

FALL 2010

Food Safety

Objectives

To define and understand the importance of foodborne diseases

To practice preventative measures when preparing food for public consumption

Foodborne Diseases

Caused by bacteria, viruses or parasites (Virginia Department of Health [VDH], 2009).

Each year,76 million Americans become ill, 300,000 are hospitalized, and 5,000 die due to foodborne diseases (Centers for Disease Control and Prevention [CDC], 2010).

Centers for Disease Control and Prevention. (2010). Food safety. Retrieved October 20, 2010, from http://www.cdc.gov/foodsafety/

Virginia Department of Health. (2009). Food safety. Retrieved October 23, 2010, from http://www.vdh.state.va.us/EnvironmentalHealth/Food/FoodSafety/index.htm

Bacteria

Most common source of illness (National Digestive Disease Information Clearinghouse [NDDIC], 2007)

Sources of bacteria include (NDDIC, 2007): Meat, poultry, seafood, produce (lettuce, melons,

spinach)

Contamination through (NDDIC, 2007): Slaughtering, harvesting, shipping

Examples of Bacteria (Food and Drug Administration [FDA], 2009) Salmonella ssp., Escherichia coli (E. coli),

Staphylococcus aureus, and Streptococcus.Food and Drug Administration. (2009). Bad bug book: Introduction foodborne pathogenic microorganism and natural toxins handbook. Retrieved October 20, 2010, from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm

National Digestive Disease Information Clearinghouse. (2007). Bacteria and foodborne illness. Retrieved October 20, 2010, from http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#2

Viruses

Second Most Common Foodborne Illness Examples

Hepatitis A and E Norovirus Rotavirus

Contamination Person to person Contaminated work surfaces Feces

Centers for Disease Control and Prevention. (2005). Foodborne illnesses. Retrieved October 23, 2010, from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

Parasites

What are Parasites?Examples (United States Department of Agriculture [USDA],

2010) : Giardia, Cryptosporidium parvum and Trichinella

Transmission(Centers for Disease Control and Prevention

[CDC], 2008): Person to person Food and water Soil

Centers for Disease Control and Prevention. (2008). Parasitic diseases: Food. Retrieved October 24, 2010, from http://www.cdc.gov/ncidod/dpd/food.htm

United States Department of Agriculture. (2010). Parasites and foodborne illness. Retrieved October 23, 2010, from http://www.fsis.usda.gov/factsheets/parasites_and_foodborne_illness/index.asp

Hygiene

Hand Washing VERY IMPORTANT!

Clean ClothingCoughing and Sneezing

Cover your cough and sneeze

Hair RestraintsJewelryRestricted and Excluded Employees

Food and Drug Administration. (2010). Employee health and personal hygiene handbook - Personal hygiene. Retrieved October 24, 2010, from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm184207.htm

Minnesota Department of Health. (2009). Employee personal hygiene. Retrieved October 25, 2010, from http://www.health.state.mn.us/divs/eh/food/fs/hygiene.html

Proper Hand Washing

Rinse under warm water (FDA, 2010)

100 degrees fahrenheit

Apply SoapScrub for a minimum of 20 secondsRinseAvoid recontamination

Food and Drug Administration. (2010). Employee health and personal hygiene handbook - Personal hygiene. Retrieved October 24, 2010, from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm184207.htm

Hand Washing Video

“Put your hands Together” is a video produced by the CDC Please click on the link below to watch the video Put Your Hands Together Video

Emphasizes importance of hand washing

Centers for Disease Control and Prevention. (Producer). (2008, September 15). Put your hands together [Video podcast]. Retrieved from http://www.cdc.gov/CDCTV/HandsTogether/index.html

Cooking Techniques

Food safety guidelines: Fight Bac program (United States Department of Agriculture [USDA], 2006)

Clean Separate Cook

USDA proper cooking temperatures (USDA, 2008) http://www.fsis.usda.gov/OA/thermy/foodservice/FoodServicePoster-ENG.pdf

Chill

For more information on Fight back go to: http://www.fightbac.org/ Sponsored by Partnership for Food Safety Education (PFSE)

Partnership for Food Safety Education. (2010). About us. Retrieved November 11, 2010, from http://www.fightbac.org/component/content/article/2/162-about-us

United States Department of Agriculture. (2006). Basics for handling food safely. Retrieved from http://www.fsis.usda.gov/PDF/Basics_for_Safe_Food_Handling.pdf

United States Department of Agriculture. (2008). Temperature rules! Cooking for food services. Retrieved October 23, 2010, from http://www.fsis.usda.gov/OA/thermy/foodservice/FoodServicePoster-ENG.pdf

Further Reading

Food Safety.gov: provides useful information from many government agencies such as the FDA and CDC http://www.foodsafety.gov/

World Health Organization (WHO): provides a worldview of foodborne illness and preventative measures http://www.who.int/foodsafety/en/

FDA: provides information on foodborne illnesses, and food recalls http://www.fda.gov/Safety/Recalls/default.htm

USDA: provides information on meat, poultry and eggs including recalls http://www.fsis.usda.gov/FSIS_Recalls/index.asp

References

Centers for Disease Control and Prevention. (2005). Foodborne illnesses. Retrieved October 23, 2010, from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

Centers for Disease Control and Prevention. (2008). Parasitic diseases: Food. Retrieved October 24, 2010, from http://www.cdc.gov/ncidod/dpd/food.htm

Centers for Disease Control and Prevention. (2010). Food safety. Retrieved October 20, 2010, from http://www.cdc.gov/foodsafety/

Centers for Disease Control and Prevention. (Producer). (2008, September 15). Put your hands together [Video podcast]. Retrieved from http://www.cdc.gov/CDCTV/HandsTogether/index.html

Food and Drug Administration. (2009). Bad bug book: Introduction foodborne pathogenic microorganism and natural toxins handbook. Retrieved October 20, 2010, from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm

Food and Drug Administration. (2010). Employee health and personal hygiene handbook - Personal hygiene. Retrieved October 24, 2010, from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm184207.htm

References

Minnesota Department of Health. (2009). Employee personal hygiene. Retrieved October 25, 2010, from http://www.health.state.mn.us/divs/eh/food/fs/hygiene.html

National Digestive Disease Information Clearinghouse. (2007). Bacteria and foodborne illness. Retrieved October 20, 2010, from http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#2

Partnership for Food Safety Education. (2010). About us. Retrieved November 11, 2010, from http://www.fightbac.org/component/content/article/2/162-about-us

United States Department of Agriculture. (2006). Basics for handling food safely. Retrieved from http://www.fsis.usda.gov/PDF/Basics_for_Safe_Food_Handling.pdf

United States Department of Agriculture. (2008). Temperature rules! Cooking for food services. Retrieved October 23, 2010, from http://www.fsis.usda.gov/OA/thermy/foodservice/FoodServicePoster-ENG.pdf

United States Department of Agriculture. (2010). Parasites and foodborne illness. Retrieved October 23, 2010, from http://www.fsis.usda.gov/factsheets/parasites_and_foodborne_illness/index.asp