Concha.b mod 6 power point
Transcript of Concha.b mod 6 power point
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SAFE FOOD HANDLING
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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
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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
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Advocates of Food Safety Nutritious food must be safe food Food safety education opportunity
• Students• School Staff• Parents• Community
Source: NFSMI
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Garden Site Selection Locate away from contamination Know what is below Construct reasonable barriers Know the soil’s history
Source: NFSMI
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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
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Materials to Avoid Pressure-treated lumber or plywood Used tires Rail road ties Old bricks with paint
Source: NFSMI
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Safe Water Sources Test all non-municipal water sources Transport water in food grade containers if it comes in
contact with produce
Source: NFSMI
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Pesticides and Fertilizers Best practice = no pesticides Contact local Cooperative Extension Office for pest
control recommendations Follow manufacturer’s directions for fertilizers
Source: NFSMI
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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
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Growing and Harvesting Produce
Provide training Monitor hand washing and personal hygiene Clean and sanitize harvest containers Clean harvest tools
Source: NFSMI
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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
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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
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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
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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
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Produce Outbreaks by Item, 1998-2008
Source: NFSMI
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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
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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
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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
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Hand Washing Everyone Must Know
• How to wash hands• When to wash hands• Where to wash hands
Source: NFSMI
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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
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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
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Steps for Washing Hands
1. Wet hands with warm water.2. Apply soap and lather3. Vigorously rub hands together for at least 20
seconds. 4. Rinse thoroughly.5. Dry hands using a single use towel.
Video Clip
Source: ESC 20
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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
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LEARNING ACTIVITYGLOW GERMS HAND WASHING
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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
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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
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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?
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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
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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
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Foodborne Pathogens
See Smell Taste
Foodborne pathogens can’t be seen and have no smell or taste.Source: ESC 20
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Foodborne Pathogens
Found on raw foods
Added during food
handlingOR
Source: ESC 20
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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
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Stop Bacterial Growth
Timeand
Temperature
CONTROL CONTROL
CONTROLCONTROL
Source: ESC 20
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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
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Personal Hygiene Treat and bandage wounds and sores
immediately• When hands are bandaged the
employee must wear single-use gloves
Source: ESC 20
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Preparation Make sure that food preparation areas are clean and
sanitary
Avoid cross contamination
Source: ESC 20
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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
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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
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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
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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
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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
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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
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Resources
Source: NFSMI
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Questions