Worksite Food Safety

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Worksite Food Safety
If youre eating at your desk, dont think youre
eating alone!
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Statistics

• 70 of Americans eat lunch at their desk several
  times per week.
• 50 million days of work are lost yearly just due
  to the common cold!
• 43 of Americans rarely or never wash their hands
  after coughing or sneezing.
• Only 41 of employers hang hand-washing reminder
  signage at the work place.
• 47 of office and customer service workers wash
  hands less than 5 times a day.

Sources www.ThinkCLEAN.org NPTA Alliance
(former National Paper Trade Association) An
industry advocacy program on handwashing. http//w
ww.cleaning101.com/whatsnew/09-13-04.cfm SDA 2004
Clean Hands Report Card
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Estimates of Foodborne Illness in the U.S. each
Year

• 76 million peoplebecome ill

5,000 people die
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What is Foodborne Illness ?

• Disease caused by consuming contaminated foods or
  beverages.

• Sources include
• Bacteria
• Viruses
• Parasites
• Chemicals/poisons/ or toxins

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Signs and Symptoms

Diarrhea
Fever
Upset stomach
Dehydration(sometimes severe)
Vomiting
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Dont count on these to test for food safety!
Sight
Taste
Smell
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Even IF tasting would tell Why risk getting
sick?

• A tiny taste may not protect you
• as few as 10 bacteria could cause some foodborne
  illnesses!

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Why gamble with your health?

• It can take anywhere from ½ hour to
• 6 weeks to become ill from unsafe foods.

• You may become sick later even if you feel OK
  right after eating.

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Why risk other peoples health?
Is the food safefor everyone at the table?

• Some people have a greater risk for foodborne
  illnesses.
• A food you safelyeat might make others sick.

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Dont get bugged by your co-workers

• Beware Germs are everywhere!!
• Handshakes
• Door knobs/elevator buttons/handrails
• Pens/pencils
• Keyboards
• Phones
• Desk tops/counters
• Copiers/Fax machines
• Restrooms

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Wash your hands!
Hand washing is the most effective way to stop
the spread of illness.
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Handwashing-How do we measure up?

• National survey results gender gap in observed
  hand washing.
• 64 of men washed hands after using the restroom,
  compared to 92 of women

There is still BIG room for improvement in both
genders!
2004 Clean Hands Report Card Survey http//www.as
m.org/Media/index.asp?bid38075
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How to wash hands

• Wet hands with WARM water.
• Soap and scrub for 20 seconds.
• Rinse under clean, running water.
• Dry completely using a clean cloth or paper towel.

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When to wash hands

• After using the rest room
• Before and after staff meetings if food is served
• Before touching/eating any food
• After smoking, sneezing, blowing your nose or
  coughing
• After using co-worker keyboard, tools or shared
  office equipment
• Before and after a meet and greet activity
• Any other time your hands might have been
  contaminated!

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Is your office rest room properly equipped?

• Keep adequate supplies of
• Disposable paper towels
• Hand soap
• Warm or hot running water
• Hand washing signage in obvious locations
• (i.e. eye level-stalls or at urinal)

Theres NO excuse for NOT washing hands! Replace
or report when supplies run low.
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Is antibacterial soap necessary?

• Regular soap is just as effective as
  antibacterial soap
• Key lather and friction remove germs and other
  residue from handsif hands are washed properly!
• Antibacterial soap is not necessary.
• May cause development of super bugs
• Remains effective for several minutes after
  washing
• in contact with skin for 2 minutes to be effective

http//www.health.state.mn.us/handhygiene/toolkit/
howwash/bestsoap.html
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Hand soap vs. Hand sanitizer Whats the
difference?

• Hand soap removes germs, dirt,
• and grime.
• Gel sanitizers can kill germs, but are most
  effective after washing hands with soap and
  water.
• Good alternative when water is not available

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Keep office surfaces clean

• Sanitize often to decrease exposure to
• potential illness-causing bacteria
• Phone
• Desk Top/work areas
• Keyboard/computer mouse

Use a disinfecting or sanitizing solution or
spray bottle filled with rubbing alcohol, not
just a damp cloth that will spread the germs
around.
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Prevent foodborne illness when eating at your desk
ADA survey 57 of workers snack at their desk
daily. Only 68 of Americans report always
washing hands before eating lunch.

• Keep on hand
• Hand sanitizer or wet wipes
• Small plates
• Disposable utensils, napkins
• Place your food on a napkin or plate,
• not directly on a table surface.

• Wash hands before eating-even snacks!

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Take Note Ladies!

• Study Womens offices can have 3 to 4 times
  more
• bacteria, mold and yeast than mens. Why?
• Women-twice as likely to keep food in desk
  drawers.
• Women-more likely to care for sick family
  members.
• BUT guys listen up too
• Mens wallets were single most germy item in any
  office! (4 times germier than womens purses)

So, EVERYONE can benefit from keeping their hands
and work space clean!
Per Charles Gerba, University of Arizona Tuscon.
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Be prepared when food will be shared in the work
place.

• Plan ahead to make sure all potentially
• risky foods are handled correctly at
• Catered events
• Office parties
• Potlucks
• Break room
• Meetings

Never assume that a surface is clean. Always
sanitize surfaces before setting food out.
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Potentially Risky Foods

• Foods that can support the growth of
• disease-causing foodborne illness include

Dips Dressings Cut Fruit Cheese Cream
cheese Cheesecake Meats Egg Cooked
Vegetables Cooked grains Milk Pudding Custards
Casseroles (or mixed foods)
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Safe Office Snacks
Non-perishable safe at room temperature

• Crackers Nuts Quick Breads
• Pretzels Un-cut Fruit Muffins
• Cookies Brownies Popcorn
• Cake Chips Candy
• Dried Fruit Yeast Breads Coffee
  Cakes

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Store, Prepare and Serve Food with Safety in Mind

• Think TIME and TEMPERATURE
• to make sure foods are safely
• Cooked or Chilled
• Transported
• Re-heated
• Served
• Stored

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DANGER ZONE

• Bacteria multiplyrapidly between 41 to 140F

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Time and Temperature

• Keep food out of the danger zone
• 41to 140 F. is where bacteria grow best!
• Time in the Zone
• Includes prep time, serving and eating time.
• 2 Hour Rule Never leave perishable food at
  room temperature for over 2 hours!
• Hot days 60 minutes max- if air temp. is 90F or
  above.

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Multiplication Quiz
Bacteria numbers can double in 20 minutes!

• How many bacteria can grow from 1 BACTERIA left
  at room temperature for 7 hours?

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Answer 2,097,152!
Keep foods at safe temperatures!
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Rules to Remember

• Keep hot foods HOT!
• Cook or re-heat foods to proper temperatures.
• Keep refrigerated then re-heat just before
  serving.
• Keep cold foods COLD!
• Use ice chests if no refrigerator
• Put foods out just before serving time.

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Keep Hot Food HotKeep Cold Food Cold

• HOT holding 140 F. or above
• If food will be at room temperature for more than
  2 hours,
• arrange to have hot-holding equipment
• For example Chafing dish, plate warmers
• Check food temperature every 2 hours
• Take corrective action if food is in the danger
  zone
• COLD holding 41 F. or below
• Use containers to set food in ice bath (dont set
  food directly on ice!)
• Reheating
• Heat leftovers to steaming hot (165 F. for 15
  seconds)

Rememberafter 2 hours at room temperature,
discard.
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Is It Done Yet?

• Refer to USDA handout for recommneded end point
  cooking temperatures.

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Catered Foods

• Track the Time!
• Prep/delivery time?
• Know when food actually left the restaurant or
  deli.
• How long before serving?
• Plan a way to keep foods chilled or held hot.
• Length of serving time?
• Throw perishable food away after 2 hours at room
  temperature.

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Barbecues and Picnics

• When grilling out, remember to
• Keep raw meat/juices away from contact
• with fruits and vegetables.
• Use a clean plate to hold the cooked meat.
• Use a food thermometer to know when meat
• is done.
• Wash all knives, serving utensils, cutting
• boards and surfaces after use.

• Separate - Dont Cross Contaminate!

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Packed Lunches

• Refrigerate promptly at work
• OR
• Use ice packs to keep food cold

Dont leave perishable foods in your desk or back
pack until lunch time.
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Thermos Bottles
Most thermos bottles or insulated containers can
keep food hot or cold for up to four hours.
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To Go Foods

• Same time and temperature rules apply!
• Take out from an eatery.
• Leftovers from a restaurant.
• If restaurant leftovers cant be refrigerated
  within 2 hours of eating, leave them behind!

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Pointers for Shared Foods

• Provide proper utensils for keeping hands out of
  the food!
• Utensils should be used for all items.
• including popcorn, mixes, chips, candies, etc.
• Spoons, tongs, etc. for scooping
• No double dipping!! (ie. chips/dip)
• Use a clean plate each time through the serving
  line.
• Servers should wash their hands and wear
  disposable gloves.
• Place a bowl of hand wipes on table (as a clean
  hands reminder).

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A Special Note on Fruits Vegetables

• Clean all produce before cutting or serving
• Remove and discard outer leaves.
• Rinse under clean, running water just before
  preparing or eating.
• Rub briskly scrubbing witha clean brush or
  hands to remove dirt
• and surface microorganisms.
• Do NOT use soap or detergent.

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Wash this produce too!

• Bacteria on the outside of fruits can be
  transferred to the inside when peeled or cut.
• Scrub rinds of melons under running water before
  cutting.

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Handling fruits vegetables

• Keep cut/peeled fruits and vegetables covered and
  refrigerated until ready to serve.
• Discard cut/peeled fresh produce if left at room
  temperature longer than TWO hours.

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Food Storage Guidelines

• Keep containers and plastic wrap on hand for
  storing leftovers.
• Refrigerate leftovers promptly or discard.
• Label and date refrigerated items.
• Limit is 3 to 5 days for most refrigerated
  perishable foods.
• Note Use-by dates.

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Refrigerator Freezer Temperatures
Keep freezer at 0F or lower. Keep refrigerator
at 35-40F or lower.
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Time to toss
"If it walks out, let it go!"

• Label and date all foods, including
  shared foods (salad dressing, etc.
• Discard perishable leftovers on a regular
  basis.
• Make a plan for toss day.

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Remember
When in doubt...
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Toss it out!
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Clean Up-Its Everyones Job

• Areas to Routinely Clean
• Employee break rooms
• Kitchen area
• Conference rooms
• Shared refrigerators
• Anywhere else food is up for grabs

Clean up after each use so areas are ready for
other users- theres no MOM in the workplace!
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Monitor Routine Cleaning of

• Surfaces Counter tops, tables, etc.
• Refrigerator Empty on a weekly basis clean
  monthly.
• Dishes, utensils, cutting boards Wash with hot
  soapy water.

• Use a clean sponge or sanitizing wipes for
  cleaning up kitchen surfaces.
• Use paper towels for cleaning any floor spills.

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No Dish Cloths!

• Wet or damp dishcloths are ideal environments for
  bacterial growth.
• Dish cloths are generally NOT appropriate in the
  work place.

There are more germs in the average kitchen than
the bathroom. Sponges and dishcloths are worst
offenders.per Dr. Charles Gerba
Have a good supply of disposable cloths or
paper towels sanitizing wipes clean sponges
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Keep Sponges Clean!

• Sponges are less likely to harbor bacteria if
  kept dry.
• Allow air flow when not in use (wring out well
  and set in strainer basket.)
• Sanitize sponges, scrubbers weekly.

• Run sponges/scrubbers through
• dishwasher with dry cycle
• Soak sponges in solution of 1 tsp.
• bleach per quart water
• Zap WET sponges in microwave for 1 minute.
  Watch carefully. Stop power immediately if
  signs of burning! Remove hot sponge with tongs.

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One last thingthe 5 Second Rule

• Myth or Fact Food dropped on the floor for less
  than 5 seconds is safe to eat?
• Good Advice? NOT!!

Source The Five Second Rule Myth or Fact?
Safe Food News, Spring 2004 CSUCE
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YOU can hit the JACKPOT!!

• Wash your hands frequently using correct
• and washing techniques
• Clean at risk areas and objects
• on a regular basis
• Think Temperature and Time
• when storing and handling food
• Be AWARE clean up after yourself!

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Dont Get Bugged Trivia

• 1. How long can food be left at room temperature
  before it needs to be thrown out?

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Dont Get Bugged Trivia

• 2. How long can leftovers be safely stored in
  the refrigerator?

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Dont Get Bugged Trivia

• 3. List the steps to properly wash your hands.

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Dont Get Bugged Trivia

• 4. List ways that germs are easily spread in the
  work place.

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Dont Get Bugged Trivia

• 5. What areas in the office should be routinely
  cleaned to minimize spread of germs?

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Dont Get Bugged Trivia

• 6. What is the temperature danger zone?

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Dont Get Bugged Trivia

• 7. What 2 factors should you be aware of to keep
  foods safe when preparing, transporting, serving
  and storing food?

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Dont Get Bugged Trivia

• 8. What is a better alternative to using a dish
  cloth when cleaning areas where food will be
  served?

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Dont Get Bugged Trivia

• 9. How and when should sponges and scrubbers be
  cleaned?

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Dont Get Bugged Trivia

• 10. Why shouldnt you use your senses to test
  for food safety?

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The End
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Acknowledgements

• Developed by Colorado State University Extension
  Agents-2007
• Sheila Gains- Arapahoe County
• Jane Frobose- Denver County
• Mary Schroeder- Main campus
• Elisa Shackelton- Moffat county

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Resources

• University of Nebraska-Lancaster. Alice Henneman,
  Foodborne Illness Can Cause More Than a Stomach
  Ache! June 2005 http//lancaster.unl.edu/food
• Colorado State University Cooperative Extension.
  Safe Food News. Volume III, No. 3, Spring 2004.
  The Five Second Rule Myth or Fact?
• www.FightBac.org. Partnership for Food Safety
  Education (PFSE). 2006.
• CSU Fact Sheets 9.300 Bacterial Food Borne
  Illness
• Songs- Still Stayin Alive. Dr. Carl Winter
  http//foodsafe.ucdavice.edu/music/html
• USDA- Meat and Poultry Hotline [phone] or
  1-800-256-7072( TTY)
• FSIS- Food Safety Inspection and Service
• Nation Gets a C for Hygiene in the SDA Clean
  Hands Report Card. http//www.cleaning101.com/wha
  tsnew/09-13-04.cfmsurvey
• Minnesota Department of Health. Which Soap is
  Best? September 2006.
• http//www.health.state.mn.us/handhygiene/
  toolkit/howwash/bestsoap.html