Title: Fighting BAC!
1Fighting BAC! Food Safety in the Elderly
Nutrition Program
21 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.
3Who 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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5What 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.
6Common causes of foodborne illness
- Improper cooling/holding of foods
- Not washing hands properly
- Using food from unsafe sources
- Cross-contamination
- Improper cooking
7How 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
8What 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
9Activity 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.
10Viruses 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.
11To 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
122 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.
13Activity 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
14Develop 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.
153 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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17Chemical Storage
- Store chemicals separate from food.
- Keep them close to where they are needed.
18Activity 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
194 PREPARATION
- Do not work if you are ill.
- Wash hands with antibacterial soap and water
before handling food. - Properly use single-use gloves.
20Handwashing Sink
- Clean
- Accessible
- Stocked with soap and single-use paper towels
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23PREPARATION
- Use safe ingredients.
- Wash fresh fruits and vegetables with lukewarm
water. - Prevent cross-contamination.
24Activity 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.
255 COOKING
- Proper cooking kills harmful bacteria and
parasites that are naturally present in raw
foods. - Cooking will not necessarily destroy toxins or
viruses.
26Measuring 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.
27Activity 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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29Activity 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.
306 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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337 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.
34Participants taking home leftovers
35Improperly 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.
368 CLEANING AND SANITIZING
-
- CLEANING removing dirt and debris
- SANITIZING killing 99.999 of harmful bacteria
that might still be on the surface.
37Cleaning 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.
38Chlorine sanitizing solution
- 1 teaspoon unscented chlorine bleach
-
- 1 gallon, warm not hot water
-
- Sanitizing solution at 50 ppm
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41Activity 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.
429 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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45Foodborne illness is nearly 100 preventable if
food is handled safely from the time it is
received until the time it is served.
46Photos taken at
- Garner Senior Center
- Garner, NC