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Concha.b mod 6 power point

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Concha.b mod 6 power point

  1. 1. SAFE FOOD HANDLING
  2. 2. Objectives  At the end of this training, participants will be able to: • Understand safe food handling • Understand handling fresh produce from garden to table • Identify recommended practices for planting and preparing fresh produce • Use proper techniques for washing hands • Describe recommended practices for preventing cross-contamination
  3. 3. Gardens for Leaning  School gardens have grown in popularity  School gardens are a learning environment  Typically on school property  Involves students, staff, and community  May include flowers, trees, fruits, and vegetables
  4. 4. Advocates of Food Safety  Nutritious food must be safe food  Food safety education opportunity • Students • School Staff • Parents • Community Source: NFSMI
  5. 5. Garden Site Selection  Locate away from contamination  Know what is below  Construct reasonable barriers  Know the soil’s history Source: NFSMI
  6. 6. Safe Gardening Materials  Use non-toxic, non-leaching materials • Cedar, untreated pine, or fir • Terra cotta pots • Concrete • Unused livestock water troughs • Burlap filled with straw Source: NFSMI
  7. 7. Materials to Avoid  Pressure-treated lumber or plywood  Used tires  Rail road ties  Old bricks with paint Source: NFSMI
  8. 8. Safe Water Sources  Test all non-municipal water sources  Transport water in food grade containers if it comes in contact with produce Source: NFSMI
  9. 9. Pesticides and Fertilizers  Best practice = no pesticides  Contact local Cooperative Extension Office for pest control recommendations  Follow manufacturer’s directions for fertilizers Source: NFSMI
  10. 10. Compost and Manure Use  Do not use raw and composted manure  Consider purchasing commercially prepared compost  Wear gloves  Locate compost pile away from sources of contamination Source: NFSMI
  11. 11. Growing and Harvesting Produce  Provide training  Monitor hand washing and personal hygiene  Clean and sanitize harvest containers  Clean harvest tools Source: NFSMI
  12. 12. Storing Fresh Produce  Maintain produce at the temperature recommended for the variety and particular stage of ripeness  Store produce in covered containers and above other items that might cause contamination  Wash produce just before preparation, not before storage  Practice good food safety and food handling techniques to prevent cross-contamination Source: ESC 20
  13. 13. Washing and Preparing Fresh Produce  Inspect produce for signs of soil or damage prior to cutting, slicing, or dicing  If in doubt about damaged produce, cut away the affected area or do not use  Wash produce before serving or cutting  Thoroughly wash all equipment, utensils, and food contact surfaces with hot soapy water. Rinse, sanitize, and air-dry before use Source: ESC 20
  14. 14. Produce Contamination Sources  Water, manure, and soil  Insects, rodents, and other wild life  Equipment cross contamination  Human handling  Chemicals and pesticides  Physical hazards (glass, plastic, wood, etc.) Source: NFSMI
  15. 15. Foodborne Illnesses & Outbreaks  Foodborne Illness • Commonly called “food poisoning” • Disease transmitted to people by food or water  Foodborne-Illness Outbreak • Incident in which two or more people experience the same illness after eating the same food. • Confirmed when a laboratory analysis shows the source of illness to be a specific food • Example: 2006 outbreak of E.coli from fresh spinach Source: ESC 20
  16. 16. Produce Outbreaks by Item, 1998-2008 Source: NFSMI
  17. 17. Handling Melons  Avoid using whole melons that have visible signs of decay or damaged rinds due to the increased risk that harmful bacteria may have contaminated the melon  Wash the outer surface of melons thoroughly under running cool tap water  Scrub melons with a clean produce brush before cutting  Cut melons should be consumed within 7 days Source: NFSMI
  18. 18. Handling Tomatoes  Wash tomatoes in water that is at least 10 degrees warmer than the internal tomato temperature  Ensure whole tomatoes are free from obvious signs of soil and skin damage  Hold tomatoes at 41 degrees or below after cutting  Cut tomatoes should be consumed or discarded within 7 days of cutting Source: NFSMI
  19. 19. Handling Leafy Greens  Do not use leafy greens with visible signs of decay or damage because there is an increased risk of the presence of harmful bacteria  When in doubt about the use of decayed or damaged product, either remove the unusable portions or do not use the leafy greens  Do not rewash packaged produce labeled “ready-to- eat”, “washed”, or “triple washed” Source: NFSMI
  20. 20. Hand Washing  Everyone Must Know • How to wash hands • When to wash hands • Where to wash hands Source: NFSMI
  21. 21. Clean Hands  Wash hands thoroughly with soap and water before handling or cutting fresh produce  Rewash hands after visiting restroom, sneezing, coughing, handling trash, or anytime hands become soiled or contaminated  Always wash hands before putting on disposable gloves Source: ESC 20
  22. 22. Hand Washing Reminders  Bacteria can hide in your fingernails and jewelry. ◦ Fingernails should be well trimmed and unpolished ◦ Except for plain wedding bands, all jewelry should be removed.  Hands should be washed for at least 20 seconds to remove harmful bacteria. ◦ Hint: Sing Happy Birthday song twice Source: ESC 20
  23. 23. Steps for Washing Hands 1. Wet hands with warm water. 2. Apply soap and lather 3. Vigorously rub hands together for at least 20 seconds. 4. Rinse thoroughly. 5. Dry hands using a single use towel. Video Source: ESC 20
  24. 24. When Should I Wash My Hands? Must Wash Hands Before  Handling Foods  Preparing Foods  Serving Foods Must Wash Hands After  Handling Raw Foods  Between Tasks  Eating or Drinking  Cleaning  Handling Garbage  Going to the Restroom  Using a Kleenex  Smoking Source: ESC 20
  25. 25. LEARNING ACTIVITYGLOW GERMS HAND WASHING
  26. 26. Using Gloves  Wearing gloves does NOT guarantee food safety! • Gloves can become contaminated just as easily as your hands can! • Extremely important to change gloves often!  Key Point: Wash hands before putting on new gloves! Source: ESC 20
  27. 27. Why is Food Safety Important?  Millions of people are affected each year by a foodborne illness • Majority of cases are not reported (“stomach bug”) • 2011, Center for Disease Control and Prevention estimated 48 million cases occur each year in the United States. Of those, 128,000 are hospitalized and 3,000 die of foodborne illness Source: CDC
  28. 28. Class Discussion  What would be the impact on your school disrict if a foodborne-illness outbreak was linked to Gardens for Learning?  What can teachers, students, and parents do to reduce the risk of a foodborne-illness outbreak from occurring?
  29. 29. How Does Food Become Unsafe?  Purchasing food from unsafe sources  Poor personal hygiene  Time-Temperature Abuse • Not cooking food adequately or to the appropriate cooking temperature  Cross Contamination • Microorganisms transferred from one surface or food to another • Using contaminated equipment/food prep surfaces • Contaminated food drips onto cooked or ready-to-eat food Source: ESC 20
  30. 30. Potential Hazards  Biological Hazards • Microorganisms such as bacteria, viruses, parasites and fungi • Plant, mushroom and seafood toxins  Chemical Hazards • Pesticides, cleaning and sanitizing chemicals, toxic metals, polishes, glass cleaners  Physical Hazards • Any foreign object that accidentally gets into food • Hair, dirt, staple, broken glass • Naturally occurring as well: bones, cartilage Source: ESC 20
  31. 31. Foodborne Pathogens See Smell Taste Foodborne pathogens can’t be seen and have no smell or taste. Source: ESC 20
  32. 32. Foodborne Pathogens Found on raw foods Added during food handling OR Source: ESC 20
  33. 33. Microorganisms and Illness 1 bacterium 20 minutes = 2 bacteria 40 minutes = 4 bacteria 4 hours = 4096 bacteria 8 hours = 17 million bacteria 12 hours = 68 billion bacteria If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours Source: ESC 20
  34. 34. Stop Bacterial Growth Time and Temperature Source: ESC 20
  35. 35. Prevent Cross Contamination  Separate raw and RTE foods  Use only food-grade containers to store, transport, or hold food  Clean and sanitize all equipment  Destroy pathogens to prevent cross-contamination Source: ESC 20
  36. 36. Personal Hygiene  Treat and bandage wounds and sores immediately • When hands are bandaged the employee must wear single-use gloves Source: ESC 20
  37. 37. Preparation  Make sure that food preparation areas are clean and sanitary  Avoid cross contamination Source: ESC 20
  38. 38. Cross Contamination  Occurs when microorganisms are transferred from one food or surface to another. • Food to Food • Hand to Food • Equipment to Food  Examples: • Using the same cutting board to cut raw chicken and vegetables. • Mopping the floor and then handling a cooking utensil. • Laying a knife onto an unsanitized counter. Source: ESC 20
  39. 39. Cross Contamination  Ways to prevent cross contamination: • Wash hands properly – most important thing you can do! • Separate raw animal foods from ready-to-eat foods • Only use equipment and utensils that have been cleaned and sanitized • Use only food-grade containers to store, transport, or hold food • Touch only the surfaces of equipment and surfaces that will not come into direct contact with food • Use proper procedures for tasting foods • Think before you act! Source: ESC 20
  40. 40. Time Temperature Danger Zone  Temperature range in which disease-causing bacteria grow best and may produce toxins • 41°- 135°F  Goal is to minimize time food is left in this temperature range Source: ESC 20
  41. 41. Time Alone as a Control  Time rather than temperature used to control bacteria growth.  Serve or discard ready to eat food within four hours after being removed from temperature control. • Food must be held at appropriate temperature prior to removing from temperature control. • Hot Foods: >135°F Cold Food: <41°F  Discard food not used within the four hours. Source: ESC 20
  42. 42. Serving Safe Foods  Good Serving Practices • Use clean and sanitized utensils • Use disposable gloves appropriately • Hold: • Plates by the edge or bottom • Cups by the handle or bottom • Utensils by the handles • Keep food at the proper temperature • Keep the serving line clean and attractive • Practice good personal hygiene Source: ESC 20
  43. 43. Serving Fresh Produce  Do not store produce in direct contact with ice or water while on display  Display cut produce for a maximum of 4 hours if not in refrigeration  Use clean and sanitized tongs, spoons, and ladles so bare hands do not touch food  Keep cold foods at or below 41 degrees  Teach children not to touch food with their hands Source: ESC 20
  44. 44. Resources Source: NFSMI
  45. 45. Questions

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