Fighting BAC!

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Fighting BAC! Food Safety in the Elderly
Nutrition Program
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1 LOOKING AT THE ENEMY

• Every year
• 76 million people get foodborne illness
• 325,000 are hospitalized
• 5000 die
• 1 in every 4 Americans will get foodborne illness
  this year.

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Who is susceptible?

• Older adults (65 years and older)
• Pregnant women
• Very young children (2 years or younger)
• Individuals with compromised immune systems
• Individuals who are malnourished

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What causes foodborne illness?

• Eating unsafe food
• Food becomes unsafe primarily because of
  microorganisms, such as
• Bacteria
• Viruses
• Parasites
• Any food can cause illness if it is not handled
  safely.

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Common causes of foodborne illness

• Improper cooling/holding of foods
• Not washing hands properly
• Using food from unsafe sources
• Cross-contamination
• Improper cooking

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How do bacteria grow?

• Bacteria double under ideal conditions every 30
  minutes.
• At 1200 noon you can have 10 bacteria in a food
• By 500 p.m. there could be 10,240 bacteria.
• This is enough to make one sick with foodborne
  illness

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What are ideal conditions for bacteria to grow?

• Potentially hazardous food (PHF), which are
• low acid
• moist
• some protein
• Unsafe temperature between 45oF and 140oF
• PHF at unsafe temperatures for at least two hours

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Activity Potentially Hazardous Foods

• Look at your sites menu and highlight those
  foods that are potentially hazardous.
• These foods need to be at 45oF or colder or 140oF
  or hotter.
• The only way to determine if these foods are at
  the proper temperature is to use a thermometer.

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Viruses and Parasites

• Viruses are believed to be the number one cause
  of foodborne illness.
• Viruses do not grow in food like bacteria do.
• Viruses can contaminate any food, not just
  potentially hazardous foods.
• Parasites do not cause many cases of foodborne
  illness in the U.S.

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To Fight BAC! against foodborne illness

• CLEAN Wash hands and surfaces often
• SEPARATE Dont cross-contaminate
• COOK Cook foods to proper temperatures
• CHILL Refrigerate foods promptly

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2 RECEIVING

• Only purchase food from an approved source, such
  as
• permitted foodservice operation
• grocery store
• foodservice wholesale supplier
• Inspect before you accept to be certain that the
  food meets your food safety standards.

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Activity Accept or Reject?

• Which of these foods would you accept and why?
• Individual cartons of milk that are at 48oF
• A sheet cake that is uncovered
• Turkey and dressing at 132oF
• Cooked corn that is at 139oF
• Tossed salad that is at 44oF

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Develop a Back-up Plan

• Many of the foods on the previous slide had to be
  rejected.
• You need a back-up plan in place so that if you
  have to reject you will still be able to feed the
  participants.
• Share with the group what you would do if you had
  to reject a shipment of food.

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3 STORAGE

• All food must be
• covered and clean
• in its original packaging or labeled
• marked with time and date of receipt
• stored at the proper temperature
• use a storage chart to determine how long you can
  keep

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Chemical Storage

• Store chemicals separate from food.
• Keep them close to where they are needed.

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Activity Whats My Storage Temperature?

• At what temperature do each of these
• foods need to be stored
• Individual containers of milk
• Chocolate chip cookies
• Turkey and dressing to be delivered to a home
• Tossed salad with carrots and tomatoes
• Rolls

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4 PREPARATION

• Do not work if you are ill.
• Wash hands with antibacterial soap and water
  before handling food.
• Properly use single-use gloves.

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Handwashing Sink

• Clean
• Accessible
• Stocked with soap and single-use paper towels

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PREPARATION

• Use safe ingredients.
• Wash fresh fruits and vegetables with lukewarm
  water.
• Prevent cross-contamination.

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Activity How well do you wash your hands?

• Put a dime-size amount of the Glo-GermTM lotion
  onto your hands.
• Rub all over like you would hand lotion.
• Wash your hands with soap and water.
• Return to a darkened room and check how well you
  did by putting your hands under an ultra-violet
  black light.

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5 COOKING

• Proper cooking kills harmful bacteria and
  parasites that are naturally present in raw
  foods.
• Cooking will not necessarily destroy toxins or
  viruses.

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Measuring Food Temperatures

• 1. Use a food thermometer that has a temperature
  range between 0-220oF.
• 2. Each day check the accuracy of your food
  thermometer(s) in ice water.
• 3. Clean and sanitize the thermometer before each
  use.
• 4. Insert into the thickest part of the food or
  into the center of the food.

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Activity Whats My Cooking Temperature?

• To what temperature do you cook each of these
  foods?
• Frozen ground beef patties
• Turkey roast
• Commercially canned spaghetti sauce
• Chocolate chip cookies
• Vegetable soup
• Creamed corn

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Activity Calibrating Thermometers

• Divide the group into teams.
• Give each team a thermometer and a glass filled
  with crushed ice and water.
• Have each team check the accuracy of their
  thermometer.
• If not at 32oF, then have them calibrate.

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6 SERVING

• Keep hot foods at 140oF or hotter.
• Keep cold foods at 45oF or colder.
• Use cleaned and sanitized serving utensils.
• Wear clean clothes and keep hair restrained.

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7 LEFTOVERS

• Congregate nutrition site should not be cooling
  hot foods or reheating them because
• the sites do not have commercial equipment to
  properly cool foods.
• Review the leftover policy that appears in the
  participant manual.

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Participants taking home leftovers
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Improperly cooled food unsafe food

• Improperly cooled food must be discarded.
• During cooling, spores could grow.
• Some form toxins
• Reheating, even to boiling temperatures, will not
  necessarily destroy these toxins.

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8 CLEANING AND SANITIZING

• CLEANING removing dirt and debris
• SANITIZING killing 99.999 of harmful bacteria
  that might still be on the surface.

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Cleaning and Sanitizing Steps

• 1. Wash surface with soapy water.
• 2. Rinse with clean water.
• 3. Immerse rinsed item into a properly prepared
  sanitizing solution.
• 4. Let soak for 2 minutes.
• 5. Remove and air-dry.
• 6. Store item in clean location.

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Chlorine sanitizing solution

• 1 teaspoon unscented chlorine bleach
• 1 gallon, warm not hot water
• Sanitizing solution at 50 ppm

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Activity Preparing sanitizing solution

• Divide the group into teams.
• Give each team a spray bottle and bleach.
• Have them prepare sanitizing solution.
• Have each group measure the concentration.
• Demonstrate the proper procedure for preparing
  sanitizing solution.

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9 HOME DELIVERED MEALS

• Securely package and seal each food.
• Hold food at gt140oF or lt45oF.
• Use food delivery carriers that meet NSF
  standards.
• Deliver meal within two hours from the time the
  meal was placed in carrier.
• Clean and sanitize carriers after each use.

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Foodborne illness is nearly 100 preventable if
food is handled safely from the time it is
received until the time it is served.
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Photos taken at

• Garner Senior Center
• Garner, NC