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Fighting BAC!

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Fighting BAC! Food Safety in the Elderly Nutrition Program 1 LOOKING AT THE ENEMY Every year: 76 million people get foodborne illness 325,000 are hospitalized ... – PowerPoint PPT presentation

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Title: Fighting BAC!


1
Fighting BAC! Food Safety in the Elderly
Nutrition Program
2
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.

3
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.

6
Common causes of foodborne illness
  • Improper cooling/holding of foods
  • Not washing hands properly
  • Using food from unsafe sources
  • Cross-contamination
  • Improper cooking

7
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

8
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

9
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.

10
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.

11
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

12
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.

13
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

14
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.

15
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.

18
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

19
4 PREPARATION
  • Do not work if you are ill.
  • Wash hands with antibacterial soap and water
    before handling food.
  • Properly use single-use gloves.

20
Handwashing Sink
  • Clean
  • Accessible
  • Stocked with soap and single-use paper towels

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23
PREPARATION
  • Use safe ingredients.
  • Wash fresh fruits and vegetables with lukewarm
    water.
  • Prevent cross-contamination.

24
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.

25
5 COOKING
  • Proper cooking kills harmful bacteria and
    parasites that are naturally present in raw
    foods.
  • Cooking will not necessarily destroy toxins or
    viruses.

26
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.

27
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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29
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.

30
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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33
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.

34
Participants taking home leftovers
35
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.

36
8 CLEANING AND SANITIZING
  • CLEANING removing dirt and debris
  • SANITIZING killing 99.999 of harmful bacteria
    that might still be on the surface.

37
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.

38
Chlorine sanitizing solution
  • 1 teaspoon unscented chlorine bleach
  • 1 gallon, warm not hot water
  • Sanitizing solution at 50 ppm

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41
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.

42
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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45
Foodborne illness is nearly 100 preventable if
food is handled safely from the time it is
received until the time it is served.
46
Photos taken at
  • Garner Senior Center
  • Garner, NC
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