Preparing Food Safely in Child Care Facilities
•
0 likes•465 views
One Norovirus with a Side of Salmonella! Food safety class with focus on Child Care Providers. Participants learn: 1. Food Safety Facts 2. MyPlate Food Safety 3. Foodborne Illness Facts 4. Food Safety Quiz
Recommended
More Related Content
What's hot
What's hot (18)
Similar to Preparing Food Safely in Child Care Facilities
Similar to Preparing Food Safely in Child Care Facilities (20)
More from Amy Peterson
More from Amy Peterson (15)
Recently uploaded
Recently uploaded (20)
Preparing Food Safely in Child Care Facilities
- 148. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Diarrhea Contaminated water and soil Meat and poultry Avoid cross- contamination Chills and Fever Insects Fresh produce Refrigeration Abdominal cramps Animals Fish and shrimp Cooking poultry to 165 for 15 seconds Headache Human intestinal tract Shell Eggs Good hygiene Nausea
- 156. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Abdominal cramps Humans Moist and mixed foods, such as potato, tuna, shrimp and macaroni salads Good handwashing and hygiene with safe water source. Fever and chills Contaminated water Lettuce Proper refrigeration of suspect foods Diarrhea Most outbreaks associated with day care centers Avoid cross contamination Wash fruits and vegetables and drink fresh water.
- 163. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Nausea and vomiting Contaminated water and soil Unpasteurized milk and cheese and soft cheeses - processed foods Use only pasteurized milk and dairy products Fever Damp environments Ice cream Avoid cross- contamination Diarrhea Animals Yogurt Cook foods to proper internal temperature Headache Humans Raw vegetables and fruits Check use-by dates Backache Poultry, seafood and meats, especially hot dogs and lunch meats
- 170. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Nausea Skin, hair, nose and throat. MRSA may be in 1 – 5 % of population Reheated foods Handwashing Stomach cramps Infected sores Good personal hygiene Vomiting Avoid cross contamination
- 174. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Nausea Skin, hair, nose and throat Reheated foods Wash hands Retching Infected sores Ham and other meats Good personal hygiene Diarrhea Animals Egg products and other protein foods – salads, custards, and pastry fillings. Cooking foods to 165 for 15 minutes or 140 for one hour, followed by serving or refrigeration Abdominal Cramps Poultry
- 179. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Abdominal pain Human intestinal tract Cooked meat Time-temperature control when reheating foods Nausea Animals Meat products Diarrhea Poultry Dehydration Stews and gravies
- 185. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Abdominal cramps Soil Cooked food dishes Proper cooking and cooling procedures. Nausea Grain and cereal products Basic safe food handling skills. Diarrhea Dried foods that have been reconstituted Vomiting Dairy products
- 191. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Watery or bloody diarrhea Animals Raw and undercooked ground beef Thoroughly cook ground beef to 155 F for 15 seconds Severe abdominal pain Human intestinal tract Imported cheeses Avoid cross contamination Vomiting Swimming in or drinking contaminated water Unpasteurized milk, apple cider, apple juice Practice good personal hygiene Intestinal tract of cattle
- 200. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Fever Contaminated water Water and ice Obtain shell fish from approved sources Nausea Humans intestinal and urinary tract Shellfish Good personal hygiene Abdominal pain Salads Prevent hands from cross contamination Yellow skin Cold cuts and sandwiches Discomfort Fruit and fruit juices
- 203. The 2003 United States hepatitis A outbreak was the worst hepatitis A outbreak in U.S. history, more than 660 people infected including 4 fatalities. The infection was from green onions served at Chi-Chi's restaurants in Pennsylvania and West Virginia. The green onions likely were contaminated with HAV in the distribution system or during growing, harvest, packing, or cooling. Traceback investigations completed to date have determined that the green onion source is one or more farms in Mexico.
- 204. HAV is transmitted by the fecal-oral route. Green onions require extensive handling during harvesting and preparation for packing. Contamination of green onions could occur 1) by contact with HAV-infected workers, especially children, working in the field during harvesting and preparation and 2) by contact with HAV- contaminated water during irrigation, rinsing, processing, cooling, and icing of the product. Green onions and other selected produce items (e.g., strawberries) might be more vulnerable to contamination because plant surfaces are particularly complex or adherent to viral or fecal particles. Outbreaks of other enteric pathogens linked to green onions have been reported.
- 209. SYMPTOMS SOURCES FOODS INVOLVED PREVENTION Nausea, vomiting Human intestinal tract Water Obtain fresh foods from approved sources Headaches Contaminated water Steamed or raw shellfish Good personal hygiene Diarrhea Raw vegetables Proper handwashing Abdominal pain Fresh fruits and salads Cook foods to safe minimum internal temperatures Low grade fever
- 231. Should you KEEP or TOSS … Tacos left on the kitchen counter overnight?
- 232. Toss it out!
- 233. Toss it out! 233 A toxin is something that can make you sick. The type of sickness depends on the type of bacteria forming the toxin. Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin which cooking won’t destroy.
- 235. Toss it out!
- 236. 236 Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator. This prevents their juices from dripping on other foods.
- 242. Leftover cold pizza can be a GREAT breakfast food — IF you handle it safely!
- 243. Should you KEEP or TOSS … Cut or peeled fruits and vegetables left at room temperature for more than TWO hours?
- 244. Toss it out!
- 245. Toss it out!
- 246. Should you KEEP or TOSS … Leftovers kept in the refrigerator for over a week?
- 247. Toss it out!
- 248. Even refrigerated leftovers may become unsafe within 3 to 4 days. Toss it out!
- 249. You can’t always see or smell if a food is unsafe. You could get sick tasting a food!
- 250. Should you KEEP or TOSS … A pot of chili soup stored in the refrigerator while still hot?
- 251. And….can you guess…. How long would it take a pot of chili to cool to a safe temperature in your refrigerator?
- 252. And….can you guess…. How long would it take a pot of chili to cool to a safe temperature in your refrigerator? Would you believe … at least 24 hours!
- 253. Toss it out!
- 254. Transfer hot foods to shallow containers to speed cooling!
- 255. Remember:
- 256. Toss it out!