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Hand hygiene
- 1. L A U R A S I M O N I T C H B . S . U N I V E R S I T Y O F N E B R A S K A - L I N C O L N D I E T E T I C I N T E R N , M S S T U D E N T U N I V E R S I T Y O F K A N S A S M E D I C A L C E N T E R Hand Hygiene and Food Safety Review
- 2. Introduction According to the US Centers for Disease Control, "Hand-washing is the single most important means of preventing the spread of infection." Up to 40% of all foodborne illness outbreaks are because of poor hand washing and cross- contamination.
- 3. Introduction Over 76 million estimated cases of food poisoning occur in the United States alone every year 325,000 hospitalizations 5,000 deaths $7.6 billion: amount that the US spends each year on health care and lost productivity because of foodborne illness
- 4. Four food safety principles Clean Separate Cook Chill
- 5. Clean Cutting boards Utensils Countertops Reusable grocery bags Foods Preparing raw animal products or raw produce
- 6. Hand-washing Wet hands with clean, warm running water and apply soap. Rub hands together to make a lather and scrub all parts of the hands for 20 seconds. Rinse hands well under running water. Dry hands using a clean paper towel. If possible, use a paper towel to turn off the faucet.
- 7. Surfaces Washed with hot, soapy water Inside of microwave Inside of refrigerator Throw away leftovers after 4 days Raw and ground meats after 1-2 days
- 8. Foods Rinse Vegetables and Fruits Exception: prepackaged lettuce or baby carrots Do NOT use soap or detergent Important to rinse because of microbes that can travel from outside of produce to inside Firm produce can be scrubbed with a produce brush Dry produce with a clean cloth/paper towel to further reduce bacteria No need to rinse raw seafood, meat, and poultry
- 9. Separate Ready-to-eat from raw Should occur at every step of food handling Purchase preparation serving Store raw seafood, meat, and poultry below ready-to- eat foods Clean reusable grocery bags (soapy water for plastic bags or washing machine for canvas/cloth bags) Clean cutting boards
- 10. Cook and Chill Cook to safe temperatures that destroy harmful microbes Food thermometer: place in thickest part of food Hold cold foods at 40◦F or below Keep hot foods at 140◦F or above Food temperature danger zone: 40-140◦F Thawing methods: refrigerator, cold water, microwave Never on the counter
- 11. Bacteria Single-celled Rigid wall and a thin, rubbery membrane surrounding the fluid or cytoplasm inside the cell Shaped like balls, rods, or spirals Contain all of the genetic information needed to make copies of themselves Can survive in a variety of environments, including extreme heat and cold, radioactive waste, and the human body.
- 12. Bacteria Most bacteria are harmless Lactobacilli acidophilus bacteria that can live in the human intestine -- actually help digest food, destroy disease-causing microbes, fight cancer cells, and provide essential nutrients. Fewer than 1% of bacteria cause disease in people.
- 13. Virus The largest of them are smaller than the smallest bacteria Varied shapes Have a protein coat and a core of genetic material: either RNA or DNA Unlike bacteria, viruses can't survive without a host They can only reproduce by attaching themselves to cells and hijacking the cells' cellular machinery Usually reprogram the cells to make new viruses until the cells burst and die. In other cases, they turn normal cells into malignant or cancerous cells. Most viruses do cause disease, and are specific about the cells they attack Certain viruses are programmed to attacks cells in the liver, respiratory system, or blood
- 14. Spreading of Infection Coughing and sneezing Contact with contaminated people, like through kissing Contact with contaminated surfaces, food, and water Contact with contaminated household pets, livestock, and insects such as fleas and ticks
- 15. Listeria monocytogenes Processed, ready-to-eat products (undercooked hot dogs, deli/lunchmeats, unpasteurized dairy products) Cross-contamination between food surfaces Hand-washing important! Mild fever, headache, vomiting Can begin 2-30 days after exposure and duration varies
- 16. Campylobacter jejuni Top source of foodborne illness Caused by eating raw milk and raw/undercooked meat, shellfish, or poultry Hand-washing is important for prevention 2-5 days after exposure (lasts 2-10 days) Diarrhea, fever, abdominal cramping
- 17. Cryptosporidium parvum Caused by contaminated food from poor hand hygiene Lasts 2-10 days after infected Watery stools, diarrhea, nausea, vomiting, slight fever, stomach cramps
- 18. Norovirus Foods contaminated by either direct contact with contaminated hands or work surfaces contaminated with stool or vomit or by tiny droplets form nearby vomit that can travel through air to land on food Common on cruise ships Raw, undercooked meat, poultry, fish, eggs, unpasteurized dairy, unwashed fruits/vegetables Prevent by thorough cooking, proper sanitation, and hygiene Occurs 12-48 hours after ingestion of virus Nausea, vomiting, diarrhea (sometimes violent), headache, fever/chills, muscle aches
- 19. Staphylococcus aureus Cooking does not destroy toxins in meat, pork, eggs, poultry, tuna salad, prepared salads, gravy… Hand-washing very important for prevention!! Nausea, vomiting, abdominal cramping Begins within 1-6 hours after exposure and lasts 1-2 days
- 20. Yersinia enterocolitica Caused by raw/undercooked pork products, tofu, pasteurized milk Cold storage does NOT kill the bacteria Hand-washing important! Fever, abdominal pain, bloody diarrhea 1-2 days after exposure, lasts 1-3 weeks or longer
- 21. Most common surface areas for pathogens Picnic tables Playgrounds Airport bathrooms Hotel rooms (TV remote) Airline bathrooms (tiny sink)
- 22. Glo Germ experiment http://www.glogerm.com/
- 24. References http://www.medicinenet.com/script/main/art.asp?a rticlekey=50297 http://www.anapsid.org/handwash1.html http://www.webmd.com/a-to-z-guides/bacterial- and-viral-infections Krause’s Food and the Nutrition Care Process textbook, 13th ed. Appendix 3: Food safety principles and guidance for consumers. Centers for Disease Control and Prevention. Food Safety Web site. 2010.
Editor's Notes
- These were created by a national food safety educational campaign by a group called Fight BAC!
- Microbes such as bacteria and viruses can spread throughout the kitchen and get onto hands, cutting boards, utensils, countertops, reusable grocery bags, and foods. Does anyone know what the term for this is? The transfer of bacteria from one area to another? Cross-contamination.Hands should be washed before and after preparing foods, especially after handling raw seafood, meat, poultry, or eggs, and before eating.
- Important to wash in-between fingers, thumbs (most-missed place for washing), wrists, whatever gets dirty
- Do any of you work at foodservice areas?
- Wet produce can allow remaining microbes to multiply faster
- Why would you store raw meat below ready-to-eat foods?
- Just because a food looks done doesn’t mean it’s fully cooked
- Cytoplasm: gel-like substance residing within the cell membrane holding all the cell's internal sub-structures (called organelles), outside the nucleus
- Unlike bacteria, most viruses DO cause disease
- Bacterial and viral infections can be spread in many different ways.
- Can be fatal, pregnant women can pass infection to unborn childPasteurized: process of heating a food, which is usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat. This process slows spoilage caused by microbial growth in the food.Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease
- What do you think raw milk is?
- Often occurs in young children