Alberta Food Safety Facts PUB0008 201806 CC BYNCSA

Alberta Food Safety Facts PUB-0008 -201806 CC BY-NC-SA 4. 0

© 2018 Alberta Health Services, Knowledge Management. This work is licensed under a Creative Commons Attribution-Non-commercial-Share Alike 4. 0 International license. You are free to copy, distribute and adapt the work for non-commercial purposes, as long as you attribute the work to Alberta Health services and abide by the other licence terms. If you alter, transform, or build upon this work, you may distribute the resulting work only under the same, similar, or compatible licence. The licence does not apply to content for which the Alberta Health Services is not the copyright owner. To view a copy of this licence, see https: //creativecommons. org/licenses/by-nc-sa/4. 0/ This material is intended for general information only and is provided on an “as is”, “where is” basis. Although reasonable efforts were made to confirm the accuracy of the information, Alberta Health Services does not make any representation or warranty, express, implied or statutory, as to the accuracy, reliability, completeness, applicability or fitness for a particular purpose of such information. This material is not a substitute for the advice of a qualified health professional. Alberta Health Services expressly disclaims all liability for the use of these materials, and for any claims, actions, demands or suits arising from such use. 2

Alberta Food Safety Facts 1. Foodborne Illness I. what it is II. what makes people sick III. potentially hazardous foods 2. Keeping Food Safe I. III. IV. controlling temperature separating foods cleaning and sanitizing hand washing and hygiene 3

Safe Food Handling Ultimate goal = make less people sick Good food safety: • understand hazards • recognize risky situations • know control measures 4

Part 1: Foodborne Illness • What it is • What Makes People Sick • Potentially Hazardous Foods

What is Foodborne Illness? Any illness caused by consuming contaminated food or beverage. 6

Foodborne Illness in Canada • 1 in 8 will have a foodborne illness each year. – over 11, 000 hospitalizations – over 200 deaths • Only 1 out of 350 cases is reported. Over 4 million cases per year. 7

Many Factors are Involved 1. How long does it take to get sick? 2. How many germs do you have to consume to get sick? 3. How long are you sick for? 8

High Risk Populations 9

The Symptoms • • • stomach cramps diarrhea vomiting nausea fever / headache body ache 10

What Makes People Sick

What Makes People Sick? Chemical contamination • poisonous substances not normally found in food Physical contamination • foreign objects Biological contamination • pathogens 12

Chemical Contamination What kind of chemicals are in a kitchen? What are the common mistakes when using or storing chemicals? 13

Physical Contamination Pieces of surfaces or equipment in kitchen • glass, metal, plastic, wood Items coming off of a food handler • hair, artificial nail, band-aid, jewellery Miscellaneous items • thumbtacks, staples, toothpick, bag clip, etc. 14

Physical Contamination 15

Biological Contamination • Pathogens are diseasecausing microbes. – includes bacteria, viruses, protozoa fungi, parasitic worms • You cannot tell if food is free of pathogens by look, smell or taste. 16

Pathogens Sources • people • raw food – raw meat, fresh produce • animals & pests – flies, mice, bugs • environment – kitchen, garbage, filth 17

Pathogen Sources: Fecal – Oral Route 18

Pathogen Sources: Fruits and Vegetables leafy greens tomatoes cantaloupes sprouts cucumbers strawberries green onions Photo: news 21 -usa@flickr. com • • Photo: kattebelletjeat@flickr. com 19

Common Pathogens Salmonella Norovirus E. coli Staphylococcus 20

Potentially Hazardous Foods

Potentially Hazardous Food that can support the growth of pathogenic bacteria. • high in protein/carbs • lots of moisture • neutral to slightly acidic p. H 22

Potentially Hazardous Foods 23

Part 2: Keeping Food Safe • • Controlling Temperature Separating Foods Cleaning and Sanitizing Hand Washing and Hygiene

Controlling Temperature Keep Hot Food HOT Keep Cold Food COLD

Temperature Danger Zone Don’t leave potentially hazardous food in Danger Zone for more than 2 hours! 26

Keep Hot Foods Hot holding requires temperature ≥ 60°C. 27

Keep Cold Foods Cold holding requires temperature ≤ 4°C. 28

Thawing requires temperature control! • • refrigerator cool, running water cook from frozen microwave 29

Cooking Cook foods thoroughly. • minimum internal temperature of 74°C for 15 seconds 30

Color as an Indicator 1 out of 4 hamburger patties turn brown before fully cooked. • Sometimes patties that are still pink inside may be safely cooked. • “Juices run clear” and “piping hot” don’t mean the food is safe to eat. 31

Thermometers • Thermometers are the only sure way to know if a food is safely cooked. • Measure inside thickest part of the food. 32

Cool Down Hot Foods Quickly • Improper cooling is a common cause of outbreaks. • Cool hot foods as quickly as possible to 4°C (within 4 – 6 hours). The larger the volume of hot food, the longer it takes to cool. 33

Cooling Break food down into smaller volumes. 34

Cooling • use ice – ice bath – ice paddle – ice as an ingredient • keep uncovered • stir 35

Reheat Cold Foods Quickly • Reheat foods to ≥ 74°C within 2 hours or less. • Do not use hot holding equipment to reheat. • Only reheat leftovers one time. 36

Temperature Summary 37

Separating Foods Always Separate Raw and Ready-to-eat Foods

Cross-Contamination The transfer of harmful substances or pathogens to food by: • hands • food-contact surfaces • raw meats or contaminated foods • cloths and sponges 39

Contamination in the home 40

Cell Phones A phone has 25, 000 bacteria per square inch. • more than public toilets, bottoms of shoes, door knobs or kitchen counters • highest count is around “home” button Source: Deb Canada 41

Preventing Cross-Contamination • wash hands • clean surfaces, dishes and equipment • keep cloths/sponges clean & sanitized • store food safely What is wrong? 42

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Cleaning and Sanitizing Always Keep Kitchens Clean and Sanitized

Cleaning and Sanitizing All food contact surfaces and equipment must be: 1. washed with warm, soapy water, 2. rinsed, 3. sanitized and 4. air dried. 48

A Simple Sanitizing Solution • bleach and water – ½ teaspoon of bleach in 1 L of water • Cloths should be stored in a bucket with sanitizing solution. 49

Dishwashing by Hand Water temp = 45°C 50

Machine Dishwashing Sanitize dishes by heat. • Rinse water must reach 82°C for 10 seconds at the manifold or 71°C at the plate level. 51

Machine Dishwashing Sanitize dishes by chemical. • 200 ppm quats • 100 ppm chlorine 52

Test Strips 53

Hand Washing and Hygiene

When to Wash Hands • before preparing food • after handling raw meats, poultry, seafood • after clearing and wiping tables • after handling soiled objects such as money or garbage • after touching skin, a cut/sore, hair or face • after using the toilet 55

Did you Know… 15% of people don’t wash their hands after going to the bathroom. • 93% of women do • 77% of men do 56

Correct Handwashing Procedure 1. wet hands with warm water 2. use liquid soap 3. lather for 20 seconds • use nailbrush 4. rinse 5. dry hands with paper towel This procedure takes a minimum of 20 seconds. 57

Instant Hand Sanitizer 58

Personal Hygiene 59

Fingernails borispumps@flickr. com 60

Hair Control 47 61

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If you are Vomiting or Have Diarrhea… Do not prepare or handle food for others for at least 48 hours after your symptoms stop! 63

Cough or Sneeze into your Sleeve s u c c o l y h a i p r a e t t c S ba 64

Recap – Foodborne Illness • FBI can be caused by biological, physical and chemical contamination. • FBI can cause severe illness and even death. • There are many sources of pathogens including people, raw foods, pests and the environment. • Common ways pathogens are spread are through the fecal oral route and cross contamination. 65

Recap – Keeping Food Safe To prevent foodborne illness we should: • • keep food out of the Danger Zone store foods at 4°C or colder, or 60°C or warmer avoid cross contamination cool and reheat foods quickly cook foods thoroughly clean and sanitize dishes, counters and equipment wash hands have good personal hygiene 66

Contact Northern Alberta Northzone. environmentalhealth@ahs. ca Edmonton and Area Edmontonzone. environmentalhealth@ahs. ca Central Alberta Centralzone. environmentalhealth@ahs. ca Calgary, Banff and Area Calgaryzone. environmentalhealth@ahs. ca Southern Zone Southzone. environmentalhealth@ahs. ca 67

www. ahs. ca/eph 68

Restaurant Inspections 69

Mobile Version 70