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Hygiene & Sanitation Presentation by Ravi alam

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  • Module 2- Personal HygieneMost recently poor personal hygiene has been the cause of the spread of many foodborne diseases. Source: www.cdc.gov
  • When should we wash our hands in the home?The basic rules for handwashing in the home:Wash hands before preparing food and after handling uncooked meat and poultry, raw seafood and after cracking open a raw egg.Before eating;After changing diapers;After coughing or sneezing (cough or sneeze into your upper arm, not into your hand);Source: www.cdc.gov/print.do?url=http%3A//www.cdc.gov/cleanhands
  • When should we wash our hands in the home?The basic rules for handwashing in the home:After blowing your nose into a tissueAfter using the bathroomAfter taking out the garbageSource: www.cdc.gov/print.do?url=http%3A//www.cdc.gov/cleanhands
  • Pet Alert.In 2005, the Food and Drug Administration, Center for Veterinary Medicine put out an alert regarding turtles: Small turtles are a source of infection of the intestines caused by bacteria called Salmonella. Symptoms of headache, fever, diarrhea, stomach pain, nausea and/or vomiting, can begin in 6 to 72 hours (usually 12 to 36 hours) after exposure to the bacteria.Due to the turtle associated salmonella, the sale of turtles with a shell of four inches or less have been banned in the United States since 1975. In spite of the ban, turtles have recently increased in sales.“Anyone can get the infection, but the risk is higher in infants and young children as well as the elderly and people with lowered resistance to disease due to pregnancy, cancer, chemotherapy, organ transplants, diabetes, liver problems, or other diseases.”Salmonella occurs naturally in turtles. Turtles with the bacteria do not appear sick at all. Turtles do not shed salmonella at all times. If a turtle tests negative for salmonella it does not mean it does not have the bacteria. It just may not be shedding salmonella at the time of the test.Source: http://www.fda.gov/downloads/AnimalVeterinary/ResourcesforYou/AnimalHealthLiteracy/UCM117790.pdf
  • Pet zoos.Our county fairs, zoos and other animal environments are fun places to visit and a wonderful experience for people of all ages. Animals can carry pathogens that may make us sick. Make sure everyone washes their hands before leaving the environment. Look out for hand-washing stations. Use hand sanitizer gel if soap and water are not availableDo not share food or drinks with the animals.Do not allow children to put their hands in their mouths while handling animals.Do not allow your mouth near animals or their environment.Source: http://www.cdc.gov/healthypets/spotlight_an_exhbts.htm
  • Cuts and abrasions.As stated earlier, 30% of all people have staph bacteria on their hands and in their nose. Hands that have cuts and other wounds can emit infection. ALWAYSClean the woundWash your handsCover with a clean dry bandageSource: www.fda.govAdobe Connect: “Antimcrobial Resistance, the Food Supply, and Our Health” 1 hour Guest speaker: Dr. JianghongMeng. 2009.Webna:“Cold and Flu Season”, sponsored by The Soap and Detergent Asscociation. 1 hourSpeaker: Mary Anne Linder. 2009.
  • Hepatitis means inflammation of the liver. Hepatitis A is a serious contagious liver disease caused by the hepatitis A virus (HAV). The disease can last anywhere from three weeks to several months. It is transmitted from person-to-person by putting something in the mouth that has been contaminated with the stool of an infected person. The virus is easily spread (transmitted) in places with poor sanitation or where people do not wash their hands. The virus lives in the environment for a long time so it can be transmitted by:Swallowing contaminated water or ice.Eating raw or undercooked shellfish harvested from sewage water.Eating raw fruits, vegetables, or other foods that were contaminated during growing, harvesting, processing or handling or;By eating cooked foods that were contaminated after cooking.Prevention:1. Hepatitis A vaccination is recommended for:All children (check with your doctor concerning the age);Travelers to certain countries and; High risk populations as discussed earlier in the course.” Good personal hygiene as well as proper sanitation practices are necessary to prevent person-to-person spread.Source: www.cdc.gov/hepatitis/index.htmwww.dphpe.org/infect/hepa.html
  • E coli, are bacteria that naturally live in the intestines of humans and animals. There are many different strains of E. coli but most of them are harmless. One particularly nasty strain of E.coli, is E coli O157 H:7. This strain can cause very serious illness in people. Symptoms: Bloody diarrhea Painful stomach crampsFeverSymptoms can appear from 1 – 10 days after exposure, usually 2-4 daysE coli 0157 H:7 can cause hemolytic uremic syndrome, or HUS, which can seriously damage the kidneys, especially in high risk groups.How it is spread:E coli O157 H:7 lives in the intestines of cattle and can spread to humans who eat raw or undercooked meat or other foods that have come in contact with raw beef products or water contaminated by sewage or animal manure. Drinking unpasteurized milkContaminated waterContact with animals in petting zoos or farms if proper hand washing is not observed.E coli O157 H:7 can spread easily from one person to another, when a person who has not washed their hands well after a bowel movement contaminates food, water, or surfaces that other people touch.Source: www.cdc.govCenter for Agrosecurity, University of Marylandhttp://www.cheori.org/cpkdrc/what_is_hus.htmPhotographs: www.cdc.gov/nczved/blog/2009/09/cookie-dough-gooey-sweet-seasoned-with-bacte...
  • How is it diagnosed:E coli 0157 H:7 is diagnosed by testing a stool sample using a specific test that is not available in all labs.Most common among young childrenTreatment:Presently there is no cure for E coli 0157 H:7. Antibiotics can make the disease worse. Most people get better in a few days with rest and plenty of fluids to prevent dehydration or fluid loss. Anti-diarrheal medicines are also not recommended.Source: www.cdc.govCenter for Agrosecurity, University of Marylandhttp://www.clemson.edu/extension/hgic/food/food_safety/illnesses/hgic3620.htmlPhotographs: www.cdc.gov/nczved/blog/2009/09/cookie-dough-gooey-sweet-seasoned-with-bacte...
  • Salmonella.What is it?Salmonella is the name of a group of bacteria that is common in the intestines of birds, reptiles, and mammals. It can also live in the intestine of humans. Salmonella accounts for forty-two percent of all foodborne illness reported in the United States making this disease the most reported cause of foodborne illness.Source: (The Surveillance Report from the Food Diseases Active Surveillance (foodNet) for 2004 identified Salmonella as the most common bacterial infection reported. (Salmonella 42%).How it is spreadSalmonella is usually spread to humans by eating foods contaminated with animal feces. Salmonella exist on raw meat and poultry and can survive if the food is not cooked to a safe internal temperature measured with a thermometer. It is also spread through food handlers who do not wash their hands.Other foods include:milk and dairy productsEggs Seafood and Some fruits and vegetablesContact with frogs and reptiles
  • Salmonella.Symptoms include: fever, diarrhea, abdominal cramps and nausea. The illness can last several days. In high risk populations it can cause life threatening infections.Some high risk populations can experience long term consequences:Can take a while for bowel habits to become normal.Pains in the jointsIrritation of the eyesPainful urination that can last for months or years and can lead to chronic arthritis that is difficult to treat.Source: www.fsis.usda.gov/Fact_Sheets/Salmonella_Questions_&_Answers/index.asp
  • Shigella.Shigella is a disease caused by a family of bacteria called shigella.Symptoms:Diarrhea (often bloody)FeverStomach crampsThe symptoms occur within a day or two of exposure and last for 5 to 7 days. A rare and severe form of shigella can occur including high fever and seizures in children less than 2 years of age. Still, others may have no symptoms at all but can still pass the bacteria to others.How is it spread:The shigella bacteria passes from one infected person to another. Most infections occur when the bacteria passes from: Stools or soiled fingers of one person to the mouth of another person.Poor personal hygiene and handwashing habits.Toddlers who are not fully toilet trained.Certain types of sexual activity. Source: www.cdc.gov/nczved/dfbmd/disease_listing/shigellosis_gi.html
  • Staphylococcus aureus.Staphylococcus aureus is often called “staph”. It is a bacteria commonly found on the skin and in the nose of healthy people. It can be found in the nostrils of at least 30% of the population. How it is spread-poor personal hygieneIt is usually spread from person-to-person from contact with secretions from infected skin lesions, nasal discharge, or spread by infected hands. Occasionally staph can get into the body and cause infections. The infection can be minor such as boils, pimples and other skin conditions. However, it can produce serious infections such as blood infections or pneumonia.Foods associated with Staphylococcus aureus:Meat and meat products, poultry and egg products. Salads including—egg , chicken, tuna, potato and macaroni.Bakery products such as—cream pies, cream filled pastries and chocolate eclairs.Sandwich fillings and milk and dairy products. Source:www.cdc.gov?ncidod/aip/research/mrsa.htmlwww.fda.gov/Food/FoodSafety/Foodborneillness/FoodborneIllnessFoodbornePathp... Adobe Connect:“Antimcrobial Resistance, the Food Supply, and Our Health” 1 hour Guest speaker: Dr. JianghongMeng 
  • The Norwalk virusesare a group of viruses that cause “gastroenteritis” more commonly referred to as the ”stomach flu.” This “stomach flu is not related to the flu (or influenza). It is an extremely common and contagious virus and spreads easily from one person to the next. Noroviruses are rarely diagnosed due to the often, unavailability of the laboratory test. It got its name from Norwalk, Ohio, where the first outbreak occurred. Noroviruses are found in the vomit or feces of an infected person. In recent years, some ocean liners have been infected with the Norwalk virus and were forced to dock early due to passenger illness.Symptoms: nausea, vomiting, diarrhea, and some stomach cramping. These symptoms are sometimes accompanied with headache, fever, chills, tiredness and muscle aches. There is no vaccineCause: food or drink infected with the virus surfaces; utensils and other objects infected with the virus and placed in the mouth; direct contact with another infected person.Prevention: frequent hand washing; wash fruits and vegetables for at least 30 seconds with potable water, carefully clean and disinfect surfaces, flush, clean and get rid of feces and vomit and clean well around the toilet area. Be careful in child care facilities and nursing homes when caring for infected persons; wash your hands frequently.Source: http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus-qa.htmPHIL #10708 photo credit : Charles D. Humphrey, Centers for Disease control and Prevention (purple).
  • When should you consult a doctor?As stated earlier, the symptoms of foodborne illness often mimic those of so many other illnesses, especially the flu. The CDC suggest you consult a doctor when the following symptoms occur:High fever (over 101.5 F)Blood in the stoolsProlonged vomitingDiarrhea lasting more than 3 daysDehydrationDecrease in urinationDry mouth and throatDizzy upon standingSource: www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
  • Transcript

    • 1. Hygiene & sanitation Made By Ravi Alam1/22/2012 1
    • 2. What is hygiene.What is sanitation.What is health.Why its necessary for food .1/22/2012 Made By Ravi Alam 2
    • 3. The art &branch of science that deals in preserving good health is hygiene. It is derived from “hygieia” meaning “goddess of health”1/22/2012 Made By Ravi Alam 3
    • 4. The Word Sanitation, Derived From The Latin Word “Sanus” Meaning “Sound & Healthy” The Knowledge As Well As The Acceptance &Effective Application Of Sanitary Measures Of Good Health.1/22/2012 Made By Ravi Alam 4
    • 5. Health is a state of complete physical, mind & social well-being & not more then absence of disease or infirmity.1/22/2012 Made By Ravi Alam 5
    • 6. Every year food borne illnesses result in an estimated: 76 million cases of food borne illness. 325,000 people hospitalized for food borne illness. 5,200 needless deaths each year. Economic losses between 10-83 billion dollars.1/22/2012 Made By Ravi Alam 6
    • 7. Packaged, tinned & canned Tin, lead, nickel, Tin may cause headache, vomiting products, chocolates, preservatives, toxins from & photophobia, lead may impair confectionaries plastics kidneys, and arteries, excess nickel in chocolatescan cause skin cancer, pthalates in plastics cause harmonal disorder. Meat & meat products E coli, mycotoxins, residues Food poisoning, liver damage, of harmones & antibiotics, harmonal imbalance, cancer and pathogens, pesticides, heavy other disorders metals Fruits & Vegetables Pesticide, heavy metals, Cancer, convulsions, blurred carbide gas vision & nausea, Cd can cause high BP, cancer & bone marrow disorder Edible oil Argemone seeds, castrol oil, Argenome seeds can cause dropsy, rancid oils castrol can cause damage to kidneys, rancid oil can cause vitamin deficiency1/22/2012 Made By Ravi Alam 7
    • 8. Junk & street foods All kinds of pathogens, Stomach disorders, cancer, preservatives, tastemakers, non permitted colours may excess Na, non-permitted damage bones, eyes, testicles, colours ovaries Beverages Pesticides, preservatives, asbestos may cause stomach asbestos, tin cancer Sweets and honey Non permitted colours like Cancer, liver damage, lead chromate, colour textile stomach disorders dyes like metanil yellow. Artificial sweetners, aluminium foilsSourses: NIN, Hyderabad; IRTC, Lucknow; CFTRI & DFRL, Mysore; CERC, Ahmedabad 1/22/2012 Made By Ravi Alam 8
    • 9. Microorganism(microbes) areviruses, bacteria andfungiThey are too small tobe seen with thenaked eye, but can beseen with amicroscopeThey are single celledorganisms1/22/2012 Made By Ravi Alam 9
    • 10. Microbes live in thewater you drink, thefood you eat, and theair you breathe.Right now, billions ofmicrobes areswimming in yourbelly and mouth, andcrawling on your skin!1/22/2012 Made By Ravi Alam 10
    • 11. 95% of all microbes are harmlessSome are very beneficial to humansBacteria in people’s intestines helpto digest foodSome harmless microbes protectpeople by competing with harmfulmicrobes for space. 1/22/2012 Made By Ravi Alam 11
    • 12. How do Microbes Multiply ?They multiply QUICKLY!Scientists often use scientific notation to express their large numbers Number Scientific Notation 1 1x100 100 1x102 10,000 1x104 1,000,000 1x106 1/22/2012 Made By Ravi Alam 12
    • 13.  Bacteria – Single- celled organisms that live independently. Viruses - small particles that live and replicate in a host. Parasites - intestinal worms or protozoa that live in a host animal or human.1/22/2012 Made By Ravi Alam 13
    • 14. BACTERIA1/22/2012 Made By Ravi Alam 14
    • 15. BACTERIA : 1. Essential 2. Spoilage 3. Pathogenic1/22/2012 Made By Ravi Alam 15
    • 16. SOME COMMON HARMFUL BACTERIA IN FOODName Where is it found? Disease/ResultSalmonella Raw meats, poultry, dairy Nausea, vomiting, diarrhea, products, vegetables and fruits feverE.Coli 0157:H7 Raw and undercooked ground Abdominal pain, cramps, beef, other red meat, nausea, vomiting, diarrhea, unpasteurized milk, soft cheese, occasional fever fresh fruit and vegetables 1/22/2012 Made By Ravi Alam 16
    • 17. SALMONELLA & E.COLI 0157:H7 E.Coli 0157:H7 Salmonella1/22/2012 Made By Ravi Alam 17
    • 18.  Hygiene Personnel hygiene (Water temp - 41°c(hand washing), standard of hand washing 20 sec) Protective clothing Washing Machine Pest control sanitizer Construction and area Cleaning1/22/2012 Made By Ravi Alam 18
    • 19.  FREEZER TEMP : -18°C (NO GROWTH) CHILLING TEMP : 1 TO 4°C (GROWTH AWAKE) TEMP : 20 TO 50°C (MULTIPLE GROWTH) GROWTH TWICE WITHIN 10 OR 20 MINS1/22/2012 Made By Ravi Alam 19
    • 20. THE CHAIN OF INFECTIONBACTERIA CONTAMINATIONFOOD MULTIPLICATIONFOOD POISIONING1/22/2012 Made By Ravi Alam 20
    • 21. THEY ARE THREE TYPESI. Bacterial contaminationII. Physical contaminationIII. Chemical contamination ROUTES OF CONTAMINATIONI. Direct contaminationII. Cross contaminationIII. In direct contamination1/22/2012 Made By Ravi Alam 21
    • 22.  Humans Raw food Poultry Meat Vegetables Fish Animals and insect Flies Mice and raps Cockroaches1/22/2012 Made By Ravi Alam 22
    • 23. Protect food from contamination Prevent multiplication Destroy the bacteria1/22/2012 Made By Ravi Alam 23
    • 24. 1. BACTERIA2. CHEMICAL3. PHYSICAL  RISK GROUP1. VERY YOUNG2. ELDERLY3. WEAK IMMUNITY4. PREGRENT WOMEN1/22/2012 Made By Ravi Alam 24
    • 25. 1. TIME2. TEMPERATURE (5°C - 63°C) best condition is 37°C.3. FOOD4. MOISTURE5. OXYGEN1/22/2012 Made By Ravi Alam 25
    • 26.  The temperature range in which food borne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C), though often 45°F (7.2°C) is considered the lower temperature of the range. According to the 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C). Potentially hazardous food should not be stored at temperatures in this range in order to prevent food borne illness, and food that remains in this zone for more than four hours must be discarded. SPORE : It’s a safety cover of bacteria which they make at the time Ravi Alam critical situation. 1/22/2012 Made By of very 26
    • 27.  PLANT CONDITION DRY STOREI. Keep CleanII. Pest FreeIII. VentilateIV. Rotate Stock , Check RegularlyV. Keep Food CoveredVI. Food Should Be Stored At Floor 3’’ Floor To Height 5’’ From The Wall 6’’ Height1/22/2012 Made By Ravi Alam 27
    • 28. 100°C Hot Food UP TO 4 HOURS MORE 60°C SAFE THAN 4 HOURS DANGER ZONE! UNSAFE! 4.4°C Cold Food Frozen Food -17.8° Foods Can Stay No More Than 4 Hours Between 4.4°C and 60°C! ECOLAB1/22/2012 Made By Ravi Alam 28
    • 29. 1. Good ventilation2. Keep clean3. Temp 1 to 4°c where 8°c is control point4. Keep door closed5. Cover food6. Rotate stock7. Sited wall8. Good construction1/22/2012 Made By Ravi Alam 29
    • 30.  TEMP -5 TO –18°C KEEP CLEAN ROTATE STOCK DO NOT OVERLOAD WRAP FOOD WALL1/22/2012 Made By Ravi Alam 30
    • 31. i. CANNINGii. DRYINGiii. FREEZINGiv. SMOKINGv. HEAT TREATMENTvi. VACCUM PACKAGINGvii. PICKLING & SALTINGviii. ADDING SUGAR1/22/2012 Made By Ravi Alam 31
    • 32.  CROOS CONTAMINATION SHOULD BE ELIMINATE FLOOR – NON OBSERVED TILES LIGHTING – 120 LUX IN MIXING AREA 100 LUX REMAINING AREA.1/22/2012 Made By Ravi Alam 32
    • 33.  CLEANING IN PLACE CLEANING OUT PLACEI. Physical cleaning.II. Chemical cleaning.III. Thermal cleaning.1/22/2012 Made By Ravi Alam 33
    • 34.  REASONS OF CLEANINGI. PLEASANT AND SAFE ENVIORMENTII. REDUCE CONTAMINATIONIII. ALLOW DISINFECTION EFFECTIVE CLEAINGI. WHATII. HOWIII. WHOIV. WHENV. HOW MUCH TIME IS ALLOWED FOR CLEANING1/22/2012 Made By Ravi Alam 34
    • 35.  BACTERICIDE - DESTROYS BACTERIA DETERGENT - REMOVES GREASE AND DUST DISINFECTANT - REDUCE MICRO ORGANISM TO A SAFEL EVEL SANITIZER- CHEMICAL THAT USE BOTH CLEAN AND DISINFECTIONS STERILIZER- HEAT TREATMENT 1/22/2012 Made By Ravi Alam 35
    • 36.  PREVENTIVE OFDISEASE PREVENTATION OF DAMAGE PREVENTATION OF WASTE FOOD METHOD OF CONTROL PHYSICALCONTROL CHEMICAL CONTROL PROOFING1/22/2012 Made By Ravi Alam 36
    • 37. 1/22/2012 Made By Ravi Alam 37
    • 38. PEOPLE WITH A HIGHER RISK OF FOOD BORNE ILLNESS Infants Pregnant Young children and older adults women People with weakened immune systems and individuals with certain chronic diseases1/22/2012 Made By Ravi Alam 38
    • 39.  Diarrhea and/or vomiting, typically lasting 1 to 7 days. Abdominal cramps, nausea, fever, joint/back aches, and fatigue. “Stomach flu” may actually be a food borne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink. The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.1/22/2012 Made By Ravi Alam 39
    • 40. FOODBORNE MICROORGANISMS CANCAUSE ILLNESS FOR THE BODY (CONT) Microorganism can cause food borne illness either by infection or intoxication.  FOOD INFECTION Bacteria are consumed Body reacts by raising temperature- fever Longer incubation  FOOD INTOXICATION Toxin contaminated food is eaten Shorter incubation1/22/2012 Made By Ravi Alam 40
    • 41. 1/22/2012 Made By Ravi Alam 41
    • 42.  An unpleasant illness which usually occurs with in 1 to 36 hours. Symptoms generally lost with in 1 – 7 days. Symptoms of food poisoning.  ADDOMINAL PAIN  DIARROHEA  VOMITING  AUSEA  FEVER1/22/2012 Made By Ravi Alam 42
    • 43.  Food can provide ideal conditions for bacteria to multiply and to produce toxins. Disease causing bacteria require these three conditions to thrive  Nutrients  Moisture  Warmth (40oF – 140oF)1/22/2012 Made By Ravi Alam 43
    • 44. 1/22/2012 Made By Ravi Alam 44
    • 45. 1/22/2012 Made By Ravi Alam 45
    • 46.  Use freshly water Wash hand properly at least 15 seconds, not just rinsing them. Clean under fingernails Wash hand before, after handling raw food Hand-washing is the most effective way to prevent spread of food borne illness.1/22/2012 Made By Ravi Alam 46
    • 47. Wash Cutting boards Knives Utensils Counter tops Using hot, soapy water after preparing each food and before going on to the next.1/22/2012 Made By Ravi Alam 47
    • 48. KEEP RAW FOOD SEPARATE1/22/2012 Made By Ravi Alam 48
    • 49.  Separate raw, cooked and ready-to-eat foods while shopping, preparing or storing food. Use one Cutting Board for raw meat, poultry and seafood. Separate another one for fresh produce1/22/2012 Made By Ravi Alam 49
    • 50. 1/22/2012 Made By Ravi Alam 50
    • 51.  After cooking, food must be held at 140oF or higher. Use thermometers to test the temperature of cooked food. Cook thoroughly Keep Hot food Hot, Cold food Cold1/22/2012 Made By Ravi Alam 51
    • 52. 1/22/2012 Made By Ravi Alam 52
    • 53.  Shop cold food last, keep cold food cold. Chill (refrigerate) perishable food promptly and defrost properly. Cooked food must be refrigerated immediately or within 2 hours (1 hour if room temperature approaches 90oF) “When in doubt, toss it out.”1/22/2012 Made By Ravi Alam 53
    • 54.  Set refrigerator at 40°F or below.  Set freezer at 0°F.1/22/2012 Made By Ravi Alam 54
    • 55.  Food is safe once its cooked, no matter how long you leave it out? FICTION Food  raw food and cooked food - may not be safe after sitting out at room temperature for more than two hours. Bacteria grow rapidly in the "danger zone" between 40° F and 140° F. Advice  Follow the "two hour rule": toss perishable foods left out for more than 2 hours. And if left out in a room or outdoors where the temperature is 90° F or hotter, food should be discarded after just 1 hour.1/22/2012 Made By Ravi Alam 55
    • 56.  Meats and poultry Animal Diseases Eggs Seafood Raw Produce Honey Picnics and Lunch Bags Take-out foods and Leftovers1/22/2012 Made By Ravi Alam 56
    • 57.  Read Labels to determine if it is ready-to- eat Cook to safe temperature. Consume food by the “used-by” date Store raw meat, poultry and seafood on the bottom shelf of the refrigerator Avoid washing raw meat and poultry  Increase the danger of cross- contamination, spreading bacteria from raw meat to other foods, cooking surface and utensils. Remember, when traveling “Boil it, cook it, peel it or forget it.”1/22/2012 Made By Ravi Alam 57
    • 58. 1/22/2012 Made By Ravi Alam 58
    • 59. PERSONAL HYGIENE Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension1/22/2012 Made By Ravi Alam 59
    • 60. Hand washing is the single most important means of avoiding sickness and preventing the spread of diseaseAlso teach your children how to wash their hands properly1/22/2012 Made By Ravi Alam 60
    • 61.  Wet your hands thoroughly with warm water and add soap  Thoroughly scrub your hands, wrists, fingernails, and in between fingers – for at least: 20 SECONDS  Rinse, then dry hands with a clean cloth towel or use a paper towel1/22/2012 Made By Ravi Alam 61
    • 62. Before eating After coughing or sneezing1/22/2012 Made By Ravi Alam 62
    • 63. After blowing your nose After taking out the garbage After using the bathroom1/22/2012 Made By Ravi Alam 63
    • 64.  Pets, such as dogs, cats, turtles, snakes, birds and lizards  Soil1/22/2012 Made By Ravi Alam 64
    • 65.  County fairs Petting zoos Barns Home/daycare1/22/2012 Made By Ravi Alam 65
    • 66.  Clean the wound Wash your hands Cover with a clean dry bandage Use gloves if necessary1/22/2012 Made By Ravi Alam 66
    • 67.  Hepatitis A  E. coli O157:H7  Salmonella typhi  Shigella  Staphylococcus aureus  Norwalk virus1/22/2012 Made By Ravi Alam 67
    • 68. What is it ? How is it spread Prevention1/22/2012 Made By Ravi Alam 68
    • 69. What is it ? How is it spread?1/22/2012 Made By Ravi Alam 69
    • 70. DiagnosisTreatment1/22/2012 Made By Ravi Alam 70
    • 71.  What is it? How is it spread?1/22/2012 Made By Ravi Alam 71
    • 72. SymptomsLong term consequences1/22/2012 Made By Ravi Alam 72
    • 73.  What is it?  Symptoms  How is it spread1/22/2012 Made By Ravi Alam 73
    • 74.  What is staphylococcus aureus? How is it spread?1/22/2012 Made By Ravi Alam 74
    • 75.  OrNorwalk like virus1/22/2012 Made By Ravi Alam 75
    • 76. Campylobacter1/22/2012 Made By Ravi Alam 76
    • 77.  “High fever (over 101.5 F) Blood in stools Prolonged vomiting Diarrhea lasting more than 3 days Dehydration Decrease in urination Dry mouth and throat Dizzy upon standing1/22/2012 Made By Ravi Alam 77
    • 78.  WHAT ARE SOME EXAMPLES OF POOR HYGIENE?1/22/2012 Made By Ravi Alam 78
    • 79.  Touching your Face or Hair Wearing Soiled Uniforms Not Wearing Hair Restraints Chewing Gum Eating in Food Preparation and Storage Areas – Drinks not Covered or Stored Properly Not Bathing Smoking1/22/2012 Made By Ravi Alam 79
    • 80.  When you Wear Gloves, Wear Gloves the Right Way! Bare Hand Contact is NOT ALLOWED on Ready-to-Eat and Cooked Foods. 1. Wear Food Service Gloves, Utensils or Deli Tissues when Handling Ready-to-Eat Foods. 2. Always Wash your Hands BEFORE putting on Gloves. Your Hands Sweat in the Gloves which can Produce Bacteria. 3. Change your Gloves Anytime you would Need to Wash your Hands. 4. Change your Gloves when they are Torn or Soiled. 1/22/2012 Made By Ravi Alam 80
    • 81.  Wearing Gloves is NO SUBSTITUTE for Clean Hands. Wash your Hands and Change your Gloves Often.1/22/2012 Made By Ravi Alam 81
    • 82.  AFTER Touching your Body, Face, Sneezing and Clothing Using the Toilet Eating, Drinking and Smoking Handling Dirty Equipment or Utensils Handling Raw Food Handling Garbage Any Other Activity that Contaminates your Gloves1/22/2012 Made By Ravi Alam 82
    • 83.  Where – ONLY at a Hand sink Sinks Must be Designated for a Specific Task A Hand sink is for Hand Washing ONLY and is NOT to be used for Any Other Purpose.1/22/2012 Made By Ravi Alam 83
    • 84.  Wet your Hands with Warm Running Water. Lather with Soap and Scrub between Fingers, on the Backs of your Hands and Under Nails. Wash for at Least 20 Seconds. Sing “Happy Birthday” to yourself Twice. Dry Hands. Use Single-Use Paper Towels. Use a Paper Towel when you Turn Off the Tap.1/22/2012 Made By Ravi Alam 84
    • 85.  Hand Sanitizers are to be Used ONLY in Conjunction with Hand washing. They are Not a Substitution for Hand Washing.1/22/2012 Made By Ravi Alam 85
    • 86.  If Employee’s are Allowed to Drink in Preparation Areas, the Cup MUST have a Cap and Straw or a Cap with an Opening for Hot Beverages. The Cup should be Stored in a Manner which does not Contaminate Food, Prep and Equipment.1/22/2012 Made By Ravi Alam 86
    • 87.  While Preparing Food, Food Employees May Not Wear Jewelry on their Arms and Hands. Only a Plain Ring such as a Wedding Band May be Worn.1/22/2012 Made By Ravi Alam 87
    • 88.  Food Employees Should Keep their Fingernails Trimmed, Filed and Maintained so the Edges and Surfaces are Cleanable and Not Rough. Fingernail Polish orArtificial Fingernails May Not be Worn Unless Intact Gloves in Good Repair are Worn.1/22/2012 Made By Ravi Alam 88
    • 89.  All Food Employees Shall Wear Clean Outer Clothing to Prevent Contamination of Food, Equipment, Utensils, Linens and Single Service and Single-Use Articles. Aprons Should be Removed when Going Outside, Entering the Bathroom and when Contaminated.1/22/2012 Made By Ravi Alam 89
    • 90.  Employees Shall ONLY Eat in Designated Areas where the Contamination of Exposed Food, Clean Equipment, Utensils, Linens and Unwrapped Single- Service and Single-Use Articles Can Not Result.1/22/2012 Made By Ravi Alam 90
    • 91.  Employees with Long Hair should have a Hair Restraint.1/22/2012 Made By Ravi Alam 91
    • 92.  DON’T FORGET TO WASH HANDS AND CHANGE GLOVES OFTEN.1/22/2012 Made By Ravi Alam 92
    • 93. THANK YOU1/22/2012 Made By Ravi Alam 93
    • 94. HACCP1/22/2012 Made By Ravi Alam 94
    • 95. HACCP -WHAT IS IT? • HACCP -(HAS-SIP) • H azard • A nalysis and • C ritical • C ontrol • P oints HACCP often misused term. A systematic method of documenting that food safety hazards have been addressed.1/22/2012 Made By Ravi Alam 95
    • 96. HACCP - What is it?• HACCP involves only food safety issues.• Out of control = unsafe food produced.• Plans unique for each unit and product.1/22/2012 Made By Ravi Alam 96
    • 97. HACCP – What is it? Step Meaning 1. Hazard Analysis What are the controllable food safety hazards? 2. Establish Critical Control Points Where do things go wrong and how can we reliably control it? 3. Establish Critical Limits What value indicates the process is in control? 4. Establish Monitoring Procedures Who, what, when , where and how will CCP’s be monitored? 5. Establish Corrective Actions What happens if we exceed a Critical limit? 6. Establish a Record Keeping System If you don’t write it down it doesn’t exit. 7. Establish Verification Procedures How do you know the system works?1/22/2012 Made By Ravi Alam 97
    • 98. HOW DOES HACCP WORK?Processors must take the following steps: assemble a HACCP team to design their plan describe the product and its method of production, distribution and intended consumer. Develop and verify process flow diagrams 1/22/2012 Made By Ravi Alam 98
    • 99. How does HACCP Work?Identify at each step of the production flow chart any hazard to food safety as to: Chemical Physical BacterialSupport the hazard with a decision making document and scientific data1/22/2012 Made By Ravi Alam 99
    • 100. How does HACCP Work?If a CCP deviation is found the following must take place: Identify the cause of deviation Describe how the critical limit was restored Describe how the deviation can be prevented from happening again Describe how the adulterated product was reconditioned or what happened to the product1/22/2012 Made By Ravi Alam 100
    • 101. HACCPHACCP is designed to prevent food safety problems rather than catch then after they occurIt includes seven principlesIt was adopted by the FDA in the1990’s1/22/2012 Made By Ravi Alam 101
    • 102. HACCP’S SEVEN PRINCIPLES FOR FOOD SAFETY1. Analyze Hazards2. Identify Critical Control Points1/22/2012 Made By Ravi Alam 102
    • 103. & PRINCIPLES 3 & 43. Establish Critical Limits for each Critical Control Point4. Establish Monitoring Procedures1/22/2012 Made By Ravi Alam 103
    • 104. PRINCIPLES 5, 6 & 75. Establish Corrective Actions6. Establish Verification Activities7. Establish Records and Documentation1/22/2012 Made By Ravi Alam 104