Transcript: Temperature Changes New Temperature Danger Zone, 41-135˚F Pork, 145˚F minimum internal temp Two Stage Cooking Processes Allowed Narrowing of Emphasis to FDA "Big Five" Pathogens Salmonella Typhii Shigella spp. Enterohemoragic and shiga toxin producing Escherichia Coli Hepatitis A Norovirus HACCP in the flow of food Checkpoint Temperature Monitoring Comark HAACP Auditors Allergy Awareness and Cross Contamination Prevention ServSafe Training Strict Temperature and Food Storage Guidelines Sanitation Breaks Allergies in CBORD Clean vs Dirty Carts Paper Service Time and Temperature Control for Safety (TCS) Foods Finger Nails Must be Trimmed and Filed Food Defense and A.L.E.R.T. Deliberate Food Contamination Assure Look Employees Reports Threat Changes in Food Safety Guidance and Training 2009 FDA Food Code New Editions of ServSafe Our Department's Commitment To Food Safety Training Policy Systems Commitment to Food Safety Assure - Make sure that products you receive are from safe sources. Supervise product deliveries. Use approved suppliers who practice food defense. Request that delivery vehicles are locked or sealed. Look - Monitor the security of products in the facility. Limit access to prep and storage areas. Locking storage areas is one way to do this. Create a system for handling damaged products. Store chemicals in a secure location. Train staff to spot food defense threats. Employees - Know who is in your facility. Limit access to prep and storage areas. Identify all visitors, and verify credentials. Conduct background checks on staff. Reports - Keep information related to food defense accessible: receiving logs, office files and documents, staff files, and random food defense self-inspections. Threat - Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation. Hold any product you suspect to be contaminated. Contact your regulatory authority immediately. Maintain an emergency contact list. 2009 Food Code and ServSafe 1. What is temperature range for the temperature danger zone? 2. A.L.E.R.T. is a tool used to help identify areas of an operation at risk for what? 3. What are the FDA's "Big Five" Pathogens? 4. What is one way that the kitchen works to mitigate the risk of a patient consuming a food they are allergic to? 5. What is one way the kitchen mitigates the risk of a foodborn illness outbreak? Bonus: Should I use a web based presentation application to present sensitive information? Thanks! Food Safety Update Any Questions? 2009 Food Code and ServSafe What Can I Tell a Room Full of RD's, Techs and Interns About Food Safety? Questions:
Transcript: We all love food, right? But do we all acknowledge that food is dangerous and can be poisonous? Well, it is true. Don't start panicking, but if food is not prepared or dealt with the correct way, it can be deadly or harmful. You see, it all falls into the categories of Clean, Cook, Chill, and Separate. You want to clean your utensils, dishes, counters, and other things safely. There is a danger zone, which is different for every meat, but it usually falls around 140 to 165 degrees Fahrenheit. Meat, needs to be cooked and served above the danger zone, because bacteria thrives and multiplies more easily when the meat is in the danger zone. You need to refrigerate and freeze, or chill, the foods that need that care within 2 hours of them being taken out. Lastly, you need to separate different food items from each other. Make sure to separate raw and cooked foods from each other, and use clean utensils for each ingredient! Be food smart! So ... Who Were Our First Victims? Where is the harm in hotdogs and coleslaw? Well, Max found the harm in them. You see, he was really hungry on May twentieth, and so he ate one-day old leftover coleslaw, and some "fully cooked" hotdogs that he found in the refrigerator. Later, when he was throwing the hotdog package away, he noticed that the expiration date was May tenth. It was ten days expired! It sure was not fun when he experienced a fever, headache, and some nausea, all of which are symptoms of Listeria Monocytogenes, exactly ten days later. The hotdogs, and Max's "ignorance", of course, caused him to get this pathogen. The ten days are in the onset of this disease, so it perfectly matches the case. We would really like to thank the following: Kevin We don't expect tilapia, or fish, and green beans to harm someone. This is especially when the tilapia is immediately put on the grill once it has been pulled out of the refrigerator, and the fish's internal temperature once it was cooked was 150 degrees. However, the homemade can of green beans that was stored in the pantry didn't make the usual popping sound when the seal was broken. The next day, at the same time he ate the food, he experienced blurred vision, and difficulty speaking and swallowing. Kevin got Clostridium Botulinum, based on his symptoms, how long it took for them to appear, and what the food causes are. Home-canned Green Beans are the Culprit "The food you eat can either be the safest and most powerful form of medicine or the slowest form of poison." - Ann Wigmore Friday, February 26, 2016 $1.25 The Victims of Food Poisoning Giving Credit is Indeed Important Quotation of the Day Bacteria Strikes Again! And YOU! (For taking time to watch/read this presentation) http://www.fightbac.org/food-poisoning/causes-symptoms http://www.fightbac.org/free-resources/logos-and-graphics/ http://media-cache-ec0.pinimg.com/736x/f2/7c/3f/f27c3f60c4002368dabe81c1432f19f4.jpg http://clipartion.com/wp-content/uploads/2015/10/smiley-face-with-thumbs-up-0-warren-expressed-warren.jpeg Lily is your average schoolgirl, who is in a big hurry at 8 A.M. on April second. She asked her brother to make her scrambled eggs with cheese. He agreed, but he had never made what she requested before. However, he tried, and let the eggs cook until the outside looked done. When Lily was eating them, they were more runny than usual, and didn't taste like they normally do. That evening, she experienced vomiting, diarrhea, and a fever. These, among one other, are all symptoms of the pathogen Salmonella. Salmonella usually "kicks in" eight to twelve hours after eating, and there are many food sources to cause it. Eggs are included in the "culprit list". Therefore, this case is ended, revealing that Lily did indeed get the pathogen Salmonella. By Ella Lichtenberg Today we will learn about Kevin, Max, and Lily. This includes what food they ate, how it was prepared, the symptoms they experienced, and what illness[s] they got. Expired Hotdogs are the Culprit Sources Used for Quotes and Images Scrambled Eggs and Cheese Cause Harm! By Ella Lichtenberg BCMS NEWS LETTER Max The Victims of Food Poisoning Information about Lily...
Transcript: Fungu, also known as a puffer fish, are considered delicacy's throughout Japanese culture. However, little do many people know, that if not prepared correctly, Fungu can be fatal. This is because the internal organs of the fish contain the lethal poison tetrodotoxin. When consumed, the toxin doesn't enter the "blood-brain barrier" so a person can remain completely unaware that his or her central nervous system is slowly closing down. Although there are many risks involving the consumption of Fungu, the Japanese people continue to consume about 10,000 tons of the fish every year. A food recall is a voluntary action by a manufacturer or distributor to protect the public from products that may cause health problems or possible death. Due to a food recall, mainly smaller companies suffer the most because they do not have the financial stability to cope with the loss of money caused by the recall; larger companies however , are able to withstand the effects of a food recall and continue business once everything has been fixed. On March 23, 2015, Blue Bell creameries issued a recall on three flavors of 3oz. ice cream cups with the flavors of chocolate, strawberry, and vanilla due to the potential contamination of the cups with listeria monocytogenes. Blue bell creameries were shut down until December 21st, when the first supply of new ice cream came back out again. This contamination decreased production for several months, however due to the large efforts to get production back up and running, Blue Bell creameries was able to overcome and restart production again. Created by Carter Eads The Sardinians Four simple steps to ensure food safety The Japanese Known as tradition to the Sardinian's, Casu Marzu is nothing other than rotten maggot cheese. This sheep's milk cheese is laid outside in the open to allow flies to come and lay eggs inside which then hatch into maggots and feed on the cheese causing fermentation. When eaten, the larvae survive and wiggle through your inestinal walls causing severe illness. Although banned by the EU today, there is still a black market for this dangerous cheese. Food poisoning 1. CLEAN- Wash hands often. 2. SEPARATE- keep ready to eat food away from raw meat, poultry, seafood, and eggs. 3. CHILL- Refrigerate promptly to 40 degrees fahrenheit or below. 4. COOK- cook to proper temperatures. Food poisoning is the illness caused by bacteria or other toxins found in food, typically with vomiting and diarrhea. To prevent food poisoning you should wash your hands, utensils, and food surfaces often, seperate raw foods from ready to eat foods, cook foods to their safe temperatures, refrigerate or freeze perishable foods promptly, defrost food safely, and to just throw it away when in doubt. You can cope with food poisoning by letting your stomach settle, therefore don't eat or drink anything for a few hours. Also, try eating come ice chips or sipping on some water. In addition, you should ease back into eating, avoid certain foods and substances until your feeling better, and most importantly rest. Food recalls Recent food recall Food Safety Presentation
Transcript: Maggi is an international company that sells soups, seasonings and noodles, and is very popular because of its flavorful taste and its affordability. Maggi products were tested and the substances MSG(monosodium glutamate) and lead were found. Thus, Maggi has been banned in many countries, like India, Kenya, and Singapore. After the recall, Maggi has paid almost 98 million dollars(conversion from Indian rupees), and has not had the same sales as it once used, because consumers are not ready to trust the product. Clean: Wash your hands during and after food preparation and keep all kitchen surfaces and appliances clean- your shelves, counter tops, tables, refrigerators, freezers, and microwaves. Separate: Prevent cross-contamination from occurring by keeping the juices of the raw meats away from the fresh and instantly edible fruits and vegetables or by using different cutting boards when cooking. Cook: Cook meat, seafood, vegetables and other dishes to the recommended temperature in order to destroy harmful bacteria. Chill: Keep your refrigerator at or below 40° F and your freezer at or below 0°, in order to slow bacterial growth and prevent food poisoning. Food Poisoning Risks Food Recall When a woman is pregnant, her immune system is reduced. This places her and her unborn baby at an increased risk of catching the pathogens that causes foodborne illnesses. Foodborne illnesses can be worse during pregnancy and can lead to a miscarriage or a premature delivery; these illnesses can also lead to death or severe health problems in newborn babies. Some illnesses, such as Listeria and Toxoplasma gondii, can infect the fetus, without the mother getting sick. This is why doctors provide pregnant women with specific guidelines to foods that they can and cannot eat. Maggi Recall of 2015 An illness that can happen to infants due to the ingesting bacteria or toxin called Infant Botulism. Canned food should be carefully checked because spores of Clostridium botulinum bacteria, which are found in dirt and dust, can contaminate these foods. Honey is a great source for these bacteria to breed, so it should not be given to children under a year old. Young babies haven't developed the immue system to fight of these spores yet. So, if an infant takes them, the bacteria will germinate, multiply, and produce a toxin. This toxin interferes with the connection between the muscles and nerves and can disable an infant's movement, eating an breathing. Food poisoning is an illness that occurs after the consumption of contaminated food, such as toxin, chemical or infectious agent. Symptoms include vomiting, diarrhea and abdominal pain. (If one's symptoms include fever, symptoms of dehydration and rectal bleeding then consider medical help.) In order to prevent food poisoning, keeping cooking areas clean, hand-washing, and cooking foods thoroughly are vital. Most cases of food poisoning straighten out on their own, however 'treatment' involves keeping the patient well- hydrated. A food recall can happen when companies believe that their product may cause illness in consumers or because of a mislabeling or even because of a notification of a potential allergen in the product. A food manufacturer or distributor is in charge of the recall, but in some cases, food recalls are requested by government agencies (USDA or FDA). Companies most usually lose a number of sales and a large sum of money through the recalling process as few customers trust their product anymore. 4 steps to ensure your food's healthy Pregnant Women Infants Food Safety Presentation
Transcript: Babies should not ingest: Large chunks of food- risk of choking Nuts and Seeds- risk of choking Honey- can cause botulism Cow Milk or Soy Milk- can damage their kidneys Sticky Foods- can get lodged in the baby's throat Symptoms: Nausea, Vomiting, Watery Diarrhea, Abdominal cramps and pain, and Fever To remove food products from commerce when there is reason to believe the products may be adulterated, unsafe or misbranded Food Preparation CLEAN- Wash everything that comes in contact with food, including your hands! SEPARATE- Prevent cross-contamination of food- Ex. Use multiple cutting boards CHILL- Refrigerate foods to slow the growth of bacteria and prevent food poisoning COOK- Cook food to proper temperatures to destroy any potentially harmful bacteria Recalled all ice cream, frozen yogurt, sherbet and frozen snacks, because of the risk of containing Listeria which can be deadly Food distributors and manufacturers may request food recalls and in some instances government agencies may also recall food items Illness caused by eating contaminated food 2015 Food Poisoning Coping with food poisoning: Drink many fluids, avoid solid foods and dairy products until diarrhea and vomiting have passed Food Recall By: Valeria Jimenez Elderly (People over 65 years of age) Babies Recall Example: Blue Bell Ice cream Elderly should not eat: Soft cheese- ideal environment for food-poisoning bugs Cold Meats- risk of containing parasites Shellfish- contain harmful bacteria and viruses that can cause food poisoning Bean sprouts- ideal for growth of bacteria Products were returned to stores after a year which caused them a loss in profit, but sales have since increased and the business is thriving again Food recalls cause brand damage, a lost in sales and direct costs, therefore a loss in profit Food Safety Presentation Prevention: Washing hands, utensils and food surfaces; Keeping raw foods separate from ready-to-eat foods, Cooking foods to a safe temperature, Refrigerating or freezing perishable foods promptly, Defrosting food safely
Transcript: Food allergy risks Ensuring the food is safe to eat Procure a clean environment which includes your hands and the food is all thoroughly washed Separate the food into groups. The meats should be kept raw in their own place and away from anything that doesn't require cooking Kill all the possible bacteria that can come from food by cooking the food Preserve all food as best as you can so that it promotes longevity of the meal i.e refrigerating food Symptoms can occur such as itching and/or swelling of the lips Your body will try to expel the poison by vomiting, diarrhea, and/or abdominal pain/cramps You might develop a rash or hives Throat tightening and difficulty breathing loss of blood pressure Athletes V.S Sugar A food recall occurs when there is suspicion that a certain product is causing or will cause illness to the consumers in addition to false branding i.e allergen labeling A food recall is decided voluntarily by the manufacturer and/or distributor The company suffers from a food recall because their sales have to stop for that specific product and they eventually lose credibility in their reliability to sell quality products. Recalls are expensive hence why companies are forced to handle the situation quickly and efficiently. Risks of two groups Recent Recall Most athletes avoid taking unhealthy/unnecessary sugar While sugar can give a sort of energy boost, it is only temporary To perform at their most optimal state, there can be no low point of their status When ingesting sugar as an athlete, they will experience sugar crashes Excessive sugar will eventually lead the person to addiction Addiction to sugar will render the body increasingly resistant to insulin which balances a person's sugar levels Food Recall Eating crap, contaminated, expired, or toxic food If suffering from food poison, one could experience abdominal pain, diarrhea, vomiting, loss of appetite, fevers, nausea, and headaches One can prevent this by not eating garbage, expired food, or food that looks suspicious To remedy food poison, stay hydrated so that your body can filter out the poisonous substance faster, take medication, and rest plenty. Great Value's Frozen organic dark sweet pitted cherry products Sunrise Growers Inc recalls certain frozen organic dark sweet pitted cherry products due to contamination of Listeria Monocytogenes which are severely hazardous towards young children, elderly people, and people with weak immune systems. Ever since, Great Value's sales have been reasonably stable. It wasn't a major component that many consumers look for. Food Poisoning Food Safety Presentation
Transcript: The recalled meat was distributed to a number of retailers and restaurants in Florida, Georgia, Illinois, Michigan, Minnesota, North Carolina, North Dakota, Ohio, Tennessee, Indiana, Kentucky, Pennsylvania, Wisconsin, and Virginia Link between WPC and E.coli illness cluster ~All meat products must be properly prepared including fresh and frozen. ~Only consume ground beef that has been cooked to an internal temperature of 160 degrees. ~Use a meat thermometer to ensure that the meat is cooked to a temperature high enough to kill the bacteria. Florida: -Surf N Turf Market -Giorgio's Italian Deli Georgia: -Blairsville Seafood Market Illinois: -Butcher Block Plus Michigan: -M Sixty Six General Store Minnesota: -Harvest Moon co-op North Carolina: -Foscoe Country Corner North Dakota: -Bronson's Super Valu -Jason's Super Foods Ohio: -Buchtel Food Mart -Chunky Foods Tennessee: -Ian's Market -Quick Stop -Virginia Market Distribution of Recalled Meat The meat was produced between March 31, 2014 and April 18, 2014, with a list of over 200 products recalled. Where is E.coli found? Proper precaution when preparing all types of food can mean the difference between good food and food that causes potentially deadly illnesses. Contributing Factors Products will have the establishment number "EST. 2574B" and a production date code in the format "Packing Nos: MM DD 14" between 03 31 14 and 04 18 14 Gordon Food Service Marketplace Conclusion Production of the meat List of Restaurants and Retailers ~A deadly bacterium that can cause dehydration, bloody diarrhea, and abdominal cramps 2-8 days (3-4 days on average) after exposure to the organism. ~Most people recover within a week. ~Kidney failure can be developed, most commonly in children under the age of 5 and older adults. Epidemiological and trace back investigations concluded that the 11 case-patients, identified with onset dates between April 22, 2014 and May, 2 2014 can be traced back t the Wolverine Packing Company's meat recall. What is E.coli? ~Most commonly found in beef. ~Cows are now fed corn instead of grass and live in stockyards full of feces. ~Can now be found in produce due to runoff full of feces from farms. Tennessee (continued): -Barger Foods -Stanley Valley Market Virginia: -Parkway Tobacco Express -Kelley's Market -Virginia Heights Travel Store Nationwide, State-wide, or Area-wide Distribution: -Gordon Food Service Marketplace with locations in Florida, Illinois, Indiana, Kentucky, Missouri, Michigan, Ohio, Pennsylvania, Tennessee, and Wisconsin BREAKING NEWS! List Continued http://www.fsis.usda.gov/wps/wcm/connect/3a3ed84a-f07f-4cb5-b321-b07ddba9d650/recall-030-2014-products.pdf?MOD=AJPERES Wolverine Packing Company Size of recall: -Potential contamination of additional products due to a lack of microbiological independence between lot production. -Deficiency in supportive record- keeping by distributors. The E.coli Bacteria For a complete list of products, visit this website: E. coli out break in four states, prompting a 1.8 million pound meat recall! How can E.coli be prevented? The product was not distributed to the Department of Defense, the National School Lunch Program, or catalog/Internet sales. The recalled products were shipped to distributors for restaurant use in Massachusetts, Michigan, Missouri, and Ohio. Wolverine Packing Company of Detroit, Michigan is recalling 1.8 million pounds of ground beef that may be contaminated with E. coli. The recall was announced on May 14, 2014 and at the time, 11 illnesses were linked to the outbreak. Meat Recall News Report
Transcript: Growth Problems Risks of vomiting, hypoglemia, seizures Vomiting Clean Separate Chill Cook Prolonged Exercise Claimed lives of Marathon Runners Low Calorie Foods Charge of Recall- (FSIS)Food Safety and Inspection Service Athletes 4 Steps: Hyponatremia Dental Care products Abdominal Pain Kidney Failure Business Losses- Cost of Reproduction, Brand Degredation Food Recall-voluntary action by a manufacturer or distributor to protect the public from products that may cause health problems or possible death Prevention: Wash Hands, separate Raw from cooked foods, and Defrost food safely Grapes and dried products Xylitol Atlas Meat Company Recalls Pork Products Due To Misbranding Symptoms: Nausea, Vomiting, or Diarrhea Excessive fluid intake Sugar-free gum and candy Risk of fractures/injuries Pets Food Poisoning- illness caused by eating contaminated food Food Safety Cope: Antibiotics, Replace lost fluids
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