Slides fsec j_sneed_cross_contamination

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Mitigating Cross Contamination in the Food Flow Jeannie Sneed, PhD, RD, CP-FS, SNS Catherine Strohbehn, PhD, RD, CP-FS Janell Meyer, MBA Paola Paez, MS Project funded by the United States Department of Agriculture Cooperative State Research, Education, and Extension Service Project Number 2005-51110-03282

Transcript of Slides fsec j_sneed_cross_contamination

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Mitigating Cross Contamination in the Food Flow

Jeannie Sneed, PhD, RD, CP-FS, SNSCatherine Strohbehn, PhD, RD, CP-FS

Janell Meyer, MBAPaola Paez, MS

Project funded by the United States Department of Agriculture Cooperative State Research, Education, and Extension Service Project Number 2005-51110-03282

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Purposes in the Study • Evaluate food handling practices that were

potential sources of cross contamination in the flow of food.

• Test the effectiveness of mitigation strategies to minimize cross contamination.

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Study Sample

• 4 Assisted-Living Facilities

• 4 Child Care Centers • 4 Restaurants • 4 Schools

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Methods • 4-hour observation period

– Start of project – After 6 months – After 2 years

• Flow of Food Form • Validated Food Handling Practices

Observation Form

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Methods, cont.

• Measurements – Time/temperatures – Sanitizing concentrations

• Used data logger to follow temperature of cold cuts – Storage – Preparation – Service

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Logged Temperature From Storage to Service

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Results

• Sources of cross contamination in flow of food

• Cold chain management • Food Safety Practice Scores

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Cross Contamination

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Sources of Cross Contamination— Receiving/Storing

Delivery person placed products in storage Storage accessible to non-foodservice staff Food stored on floor Food stored where it could be contaminated

4 5 2 2

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Sources of Cross Contamination--Preparing

• Packages on food contact surfaces 12

• Touching other surfaces 12

• Multiple items on same cutting board 9

• No sanitizing of food contact surfaces 6

• F&V not washed in preparation 5

• Sinks used for multiple purposes 5

• Towels used for wiping multiple surfaces 2

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Sources of Cross Contamination--Serving

Self service Inadequate sanitizing of surfaces Boxes on food contact surfaces RTE foods served with bare hands Gloves not changed when needed

7 7 5 4 4

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• Limited corrective actions taken 2

Sources of Cross Contamination, Cleaning and Sanitizing

• Inadequate cleaning and sanitizing of food contact surfaces 8

• No handwashing between handling dirty and clean dishes 8

• Sanitizer concentration not checked 7 • Sanitizing concentrations too low 3 • Hot water not hot enough 2

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Cold Chain Management

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Cold Meat/Sandwich Temps

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Some Supporting Data

• Cold food held at 41 ⁰F or below in 7 of the 16 operations at 1st visit; 12 of 16 at 2nd

visit • Hot food held at 140 ⁰F or higher in 11 of 16 operations at 1st visit; 12 of 16 at 2nd visit

As educators, we seem to have gotten

the word out about hot food!

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Key Educational Messages Based on Research

• Handwashing—frequency and technique

• Cleaning and sanitizing techniques • Avoiding cross contamination • Maintaining cold temperatures • Cleaning produce • Keeping facility secure

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– Showed video, “Do It in Your Sleeve”

Educational Strategies • Initial Site Visit

– Installed soap dispensers with audible – Demonstrated SpotCheck

• At 6 months – Trained foodservice manager on use of

revealing powder and black light – Face-to-face training

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SpotCheck

Clean vs. Soiled

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Educational Strategies

• Reports of observations after each site visit

• Provided sector specific standard operating procedures

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Educational Strategies, cont.

• Ongoing educational messages based on results of research – Calendar with monthly picture and message

based on observations – “Yuck” photos – Newsletters

• Food Code • Handwashing • Cross contamination • Sandwich making

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Microorganisms found on the bottom of the lettuce box

Microorganisms from fingers that have touched the lettuce box

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Microorganisms found on the celery bag

Microorganisms from fingers after touching the

celery bag

Microorganisms found on the counter after the celery bag sat on it

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Growth of microorganisms from fingers that have touched a

well-used food film box

Sample of microorganisms found on a food film box in a production

kitchen

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A clean and sanitized cutting board shows no sign of microorganisms

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Food Safety Practice Scores

Sector Mean Pre Score Mean Post Score

Assisted Living 76.8 + 14.0 82.5 + 10.7 Child Care 68.0 + 11.4 72.2 + 9.9 Restaurants 63.7 + 5.7 70.7 + 7.7 Schools 84.1 + 1.8 90.0 + 4.9

Post intervention scores increased for all sectors (p < 0.05)

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Improvements • Thermometer use • Cold holding temperatures • Sanitizing solution concentrations • More frequent changing of sanitizing

solutions • Fewer packages on countertops • More cutting board/countertop sanitizing

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Conclusions

• Cross contamination potential at all steps in the flow of food

• Organization of work needed to reduce potential for cross contamination and need for handwashing

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•Organize work •Use multiple employees •Use barriers