Title: Food Safety
1Food Safety in Child Care
2Centers for Disease Control and Prevention
Estimates
- 76 million cases of foodborne illness per year
- 325,000 hospitalizations from foodborne illness
per year - 5,000 deaths from foodborne illness per year
3- Why is there more
- foodborne illness?
- More people eat out
- More fruits and vegetables are eaten
- Food comes from all over the world
- Advanced food preparation
- Food prepared off-site
4- Why is there more
- foodborne illness?
- Overuse of antibiotics
- Decrease in levels of preservatives, sugar,
fat, and salt in foods - Emerging pathogens
- Improper food preparation practices
5Are you in the YOPI group?
6Common Pathogens Causing FBI
- Campylobacter jejuni
- Salmonella
- E.coli 157H7
- Shigella
- Cryptospooridium
7Symptoms of FBI
- Diarrhea
- Nausea
- Vomiting
- Severe headache
- Stiff neck
- Fever
- Chills
8Most Common Causes of FBI
Improper cooling of hot foods
9Most Common Causes of FBI
Improper cooking and holding temperatures
10Most Common Causes of FBI
Improper handwashing
11Most Common Causes of FBI
Infected workers
12Most Common Causes of FBI Cross-Contamination
Hands
Food contact surfaces
Raw foods drip on Ready-to-Eat foods
Dish towels
13Strategies to Prevent FBI Food Storage
- Dry Storage
- 50 F 70 F
- Well-lighted, well-ventilated, and pest-free
- Label and date all products and use FIFO
- Store all products at least 6 inches above
floor - Discard corrugated boxes they attract pests
14Strategies to Prevent FBI Food Storage
- Cold Storage
- 41 F or lower
- Record refrigerator temperatures daily
- Cover, label, and date foods and use FIFO
- Store all products at least 6 inches off the
floor if using a walk-in refrigerator - Store ready-to-eat foods above raw meats
15Strategies to Prevent FBI Food Storage
- Freezer Storage
- 0 F or lower
- Record freezer temperatures daily
- Freeze food items that will not be used within
2 days - Label and date products and use FIFO
- Keep frozen products frozen until time for
cooking
16Strategies to Prevent FBI Food Preparation
- In the Kitchen
- Keep cold foods 41 F or lower
- Keep hot foods at 140 F or higher
- Rinse raw fruits and vegetables in cool
running water - Avoid cross contamination
17Recommended Minimum Internal Cooking Temperatures
The 2001 FDA Food Code recommends cooking food
items to these temperatures and holding for at
least 15 seconds Eggs 145 F Seafood
145 F Beef roasts (hold 4 minutes) 145
F Pork 145 F Ground beef or
pork 155 F Poultry 165 F Ground
poultry 165 F Mixed dishes 165
F Source Thermy
18Child Care Providers Make a Difference
in Keeping Food Safe