SAFE FOOD HANDLING

Objectives At the end of this training, participants will be able to:

• Understand safe food handling• Understand handling fresh produce from garden to

table• Identify recommended practices for planting and

preparing fresh produce• Use proper techniques for washing hands• Describe recommended practices for preventing

cross-contamination

Gardens for Leaning School gardens have grown in popularity School gardens are a learning environment Typically on school property Involves students, staff, and community May include flowers, trees, fruits, and vegetables

Advocates of Food Safety Nutritious food must be safe food Food safety education opportunity

• Students• School Staff• Parents• Community

Source: NFSMI

Garden Site Selection Locate away from contamination Know what is below Construct reasonable barriers Know the soil’s history

Source: NFSMI

Safe Gardening Materials Use non-toxic, non-leaching materials

• Cedar, untreated pine, or fir• Terra cotta pots• Concrete• Unused livestock water troughs• Burlap filled with straw

Source: NFSMI

Materials to Avoid Pressure-treated lumber or plywood Used tires Rail road ties Old bricks with paint

Source: NFSMI

Safe Water Sources Test all non-municipal water sources Transport water in food grade containers if it comes in

contact with produce

Source: NFSMI

Pesticides and Fertilizers Best practice = no pesticides Contact local Cooperative Extension Office for pest

control recommendations Follow manufacturer’s directions for fertilizers

Source: NFSMI

Compost and Manure Use Do not use raw and composted manure Consider purchasing commercially prepared compost Wear gloves Locate compost pile away from sources of

contamination

Source: NFSMI

Growing and Harvesting Produce

Provide training Monitor hand washing and personal hygiene Clean and sanitize harvest containers Clean harvest tools

Source: NFSMI

Storing Fresh Produce Maintain produce at the temperature recommended

for the variety and particular stage of ripeness Store produce in covered containers and above other

items that might cause contamination Wash produce just before preparation, not before

storage Practice good food safety and food handling

techniques to prevent cross-contamination

Source: ESC 20

Washing and Preparing Fresh Produce

Inspect produce for signs of soil or damage prior to cutting, slicing, or dicing

If in doubt about damaged produce, cut away the affected area or do not use

Wash produce before serving or cutting Thoroughly wash all equipment, utensils, and food

contact surfaces with hot soapy water. Rinse, sanitize, and air-dry before use

Source: ESC 20

Produce Contamination Sources

Water, manure, and soil Insects, rodents, and other wild life Equipment cross contamination Human handling Chemicals and pesticides Physical hazards (glass, plastic, wood, etc.)

Source: NFSMI

Foodborne Illnesses & Outbreaks Foodborne Illness

• Commonly called “food poisoning”• Disease transmitted to people by food or water

Foodborne-Illness Outbreak• Incident in which two or more people experience the same

illness after eating the same food.• Confirmed when a laboratory analysis shows the source

of illness to be a specific food• Example: 2006 outbreak of E.coli from fresh spinach

Source: ESC 20

Produce Outbreaks by Item, 1998-2008

Source: NFSMI

Handling Melons Avoid using whole melons that have visible signs of

decay or damaged rinds due to the increased risk that harmful bacteria may have contaminated the melon

Wash the outer surface of melons thoroughly under running cool tap water

Scrub melons with a clean produce brush before cutting

Cut melons should be consumed within 7 days

Source: NFSMI

Handling Tomatoes Wash tomatoes in water that is at least 10 degrees

warmer than the internal tomato temperature Ensure whole tomatoes are free from obvious signs of

soil and skin damage Hold tomatoes at 41 degrees or below after cutting Cut tomatoes should be consumed or discarded within

7 days of cutting

Source: NFSMI

Handling Leafy Greens Do not use leafy greens with visible signs of decay or

damage because there is an increased risk of the presence of harmful bacteria

When in doubt about the use of decayed or damaged product, either remove the unusable portions or do not use the leafy greens

Do not rewash packaged produce labeled “ready-to-eat”, “washed”, or “triple washed”

Source: NFSMI

Hand Washing Everyone Must Know

• How to wash hands• When to wash hands• Where to wash hands

Source: NFSMI

Clean Hands Wash hands thoroughly with soap and water before

handling or cutting fresh produce Rewash hands after visiting restroom, sneezing,

coughing, handling trash, or anytime hands become soiled or contaminated

Always wash hands before putting on disposable gloves

Source: ESC 20

Hand Washing Reminders

Bacteria can hide in your fingernails and jewelry. ◦ Fingernails should be well trimmed and unpolished◦ Except for plain wedding bands, all jewelry should

be removed.

Hands should be washed for at least 20 seconds to remove harmful bacteria.◦ Hint: Sing Happy Birthday song twice

Source: ESC 20

Steps for Washing Hands

1. Wet hands with warm water.2. Apply soap and lather3. Vigorously rub hands together for at least 20

seconds. 4. Rinse thoroughly.5. Dry hands using a single use towel.

Video Clip

Source: ESC 20

When Should I Wash My Hands?Must Wash Hands Before Handling Foods Preparing Foods Serving Foods

Must Wash Hands After Handling Raw Foods Between Tasks Eating or Drinking Cleaning Handling Garbage Going to the Restroom Using a Kleenex Smoking

Source: ESC 20

LEARNING ACTIVITYGLOW GERMS HAND WASHING

Using Gloves Wearing gloves does NOT guarantee food safety!

• Gloves can become contaminated just as easily as your hands can!

• Extremely important to change gloves often!

Key Point: Wash hands before putting on new gloves!

Source: ESC 20

Why is Food Safety Important? Millions of people are affected each year by a

foodborne illness• Majority of cases are not reported (“stomach

bug”)• 2011, Center for Disease Control and Prevention

estimated 48 million cases occur each year in the United States. Of those, 128,000 are hospitalized and 3,000 die of foodborne illness

Source: CDC

Class Discussion What would be the impact on your school disrict if a

foodborne-illness outbreak was linked to Gardens for Learning?

What can teachers, students, and parents do to reduce the risk of a foodborne-illness outbreak from occurring?

How Does Food Become Unsafe? Purchasing food from unsafe sources Poor personal hygiene Time-Temperature Abuse

• Not cooking food adequately or to the appropriate cooking temperature

Cross Contamination• Microorganisms transferred from one surface or

food to another• Using contaminated equipment/food prep

surfaces• Contaminated food drips onto cooked or

ready-to-eat food

Source: ESC 20

Potential Hazards Biological Hazards

• Microorganisms such as bacteria, viruses, parasites and fungi

• Plant, mushroom and seafood toxins Chemical Hazards

• Pesticides, cleaning and sanitizing chemicals, toxic metals, polishes, glass cleaners

Physical Hazards• Any foreign object that accidentally gets into food

• Hair, dirt, staple, broken glass• Naturally occurring as well: bones, cartilage

Source: ESC 20

Foodborne Pathogens

See Smell Taste

Foodborne pathogens can’t be seen and have no smell or taste.Source: ESC 20

Foodborne Pathogens

Found on raw foods

Added during food

handlingOR

Source: ESC 20

Microorganisms and Illness

1 bacterium

20 minutes=

2 bacteria

40 minutes=

4 bacteria

4 hours=

4096 bacteria

8 hours=

17 million bacteria

12 hours=

68 billion bacteria

If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours

Source: ESC 20

Stop Bacterial Growth

Timeand

Temperature

CONTROL CONTROL

CONTROLCONTROL

Source: ESC 20

Prevent Cross Contamination

Separate raw and RTE foods Use only food-grade containers

to store, transport, or hold food Clean and sanitize all equipment Destroy pathogens to prevent

cross-contamination

Source: ESC 20

Personal Hygiene Treat and bandage wounds and sores

immediately• When hands are bandaged the

employee must wear single-use gloves

Source: ESC 20

Preparation Make sure that food preparation areas are clean and

sanitary

Avoid cross contamination

Source: ESC 20

Cross Contamination

Occurs when microorganisms are transferred from one food or surface to another.• Food to Food• Hand to Food• Equipment to Food

Examples:• Using the same cutting board to cut raw

chicken and vegetables.• Mopping the floor and then handling a

cooking utensil.• Laying a knife onto an unsanitized counter.Source: ESC 20

Cross Contamination Ways to prevent cross contamination:

• Wash hands properly – most important thing you can do!

• Separate raw animal foods from ready-to-eat foods• Only use equipment and utensils that have been

cleaned and sanitized• Use only food-grade containers to store, transport,

or hold food• Touch only the surfaces of equipment and surfaces

that will not come into direct contact with food• Use proper procedures for tasting foods• Think before you act!

Source: ESC 20

Time Temperature Danger Zone Temperature range in

which disease-causing bacteria grow best and may produce toxins• 41°- 135°F

Goal is to minimize time food is left in this temperature range

Source: ESC 20

Time Alone as a Control Time rather than temperature used to control bacteria

growth. Serve or discard ready to eat food within four hours

after being removed from temperature control.• Food must be held at appropriate temperature

prior to removing from temperature control.• Hot Foods: >135°F Cold Food: <41°F

Discard food not used within the four hours.

Source: ESC 20

Serving Safe Foods Good Serving Practices

• Use clean and sanitized utensils• Use disposable gloves appropriately• Hold:

• Plates by the edge or bottom• Cups by the handle or bottom• Utensils by the handles

• Keep food at the proper temperature• Keep the serving line clean and attractive• Practice good personal hygiene

Source: ESC 20

Serving Fresh Produce Do not store produce in direct contact with ice or

water while on display Display cut produce for a maximum of 4 hours if not in

refrigeration Use clean and sanitized tongs, spoons, and ladles so

bare hands do not touch food Keep cold foods at or below 41 degrees Teach children not to touch food with their hands

Source: ESC 20

Resources

Source: NFSMI

Questions