Worksite Food Safety Short BS

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Information about Worksite Food Safety Short BS

Published on February 7, 2008

Author: Silvia


Worksite Food Safety: Worksite Food Safety If you’re eating at your desk, don’t think you’re eating alone! Statistics: Statistics 70% of Americans eat lunch at their desk several times per week. 50 million days of work are lost yearly just due to the common cold! 43% of Americans rarely or never wash their hands after coughing or sneezing. Only 41% of employers hang hand-washing reminder signage at the work place. 47% of office and customer service workers wash hands less than 5 times a day. Sources: NPTA Alliance (former National Paper Trade Association) An industry advocacy program on handwashing. SDA 2004 Clean Hands Report Card Estimates of Foodborne Illness in the U.S. each Year:: Estimates of Foodborne Illness in the U.S. each Year: 76 million peoplebecome ill 5,000 people die What is Foodborne Illness ?: What is Foodborne Illness ? Disease caused by consuming contaminated foods or beverages. Sources include: Bacteria Viruses Parasites Chemicals/poisons/ or toxins Don’t count on these to test for food safety!: Don’t count on these to test for food safety! Sight Smell Taste Why gamble with your health? : Why gamble with your health? It can take anywhere from ½ hour to 6 weeks to become ill from unsafe foods. You may become sick later even if you feel OK right after eating. Why risk other people’s health? : Why risk other people’s health? Some people have a greater risk for foodborne illnesses. A food you safelyeat might make others sick. Is the food safefor everyone at the table? Don’t get “bugged” by your co-workers: Don’t get “bugged” by your co-workers Beware: Germs are everywhere!! Handshakes Door knobs/elevator buttons/handrails Pens/pencils Keyboards Phones Desk tops/counters Copiers/Fax machines Restrooms When to wash hands: When to wash hands After using the rest room Before and after staff meetings if food is served Before touching/eating any food After smoking, sneezing, blowing your nose or coughing After using co-worker keyboard, tools or shared office equipment Before and after a “meet and greet” activity Any other time your hands might have been contaminated! Keep office surfaces clean: Keep office surfaces clean Sanitize often- to decrease exposure to potential illness-causing bacteria: Phone Desk Top/work areas Keyboard/computer mouse TIP: Use a disinfecting or sanitizing solution or spray bottle filled with rubbing alcohol, not just a damp cloth that will spread the germs around. Prevent foodborne illness when eating at your desk: Prevent foodborne illness when eating at your desk Keep on hand: Hand sanitizer or wet wipes Small plates Disposable utensils, napkins Place food on napkin or plate, not directly on a table surface. Wash hands before eating-even snacks! ADA survey: 57% of workers snack at their desk daily. Only 68% report always washing hands before eating lunch. Take note ladies! : Take note ladies! Study*: Women’s offices tested had 3 to 4 times more bacteria, mold and yeast than men’s. Why? Women-twice as likely to keep food in desk drawers. Women-more likely to care for sick family members. BUT guys listen up too: Men’s wallets were the single most “germy” item in any office! (4 times germier than women’s purses) So, EVERYONE can benefit from keeping their hands and work space clean! *Per Charles Gerba, University of Arizona; Tuscon. Be prepared when food will be shared in the work place: Be prepared when food will be shared in the work place Plan ahead- make sure all potentially risky foods are handled correctly at: Catered events Office parties Potlucks Break room Meetings Never assume that a surface is “clean”. Always sanitize surfaces before setting food out. Potentially Risky Foods: Potentially Risky Foods Foods that can support the growth of disease-causing foodborne illness include: Dips Dressings Cut Fruit Cheese Cream cheese Cheesecake Meats Egg Cooked Vegetables Cooked grains Milk Pudding Custards Casseroles (or mixed foods) “Safe” Office Snacks: “Safe” Office Snacks Crackers Nuts Quick Breads Pretzels Un-cut Fruit Muffins Cookies Brownies Popcorn Cake Chips Candy Dried Fruit Yeast Breads Coffee Cakes Non-perishable = safe at room temperature DANGER ZONE: DANGER ZONE Bacteria multiplyrapidly between 41 to 140°F Time and Temperature: Time and Temperature Keep food out of the “danger zone” 41˚to 140 ˚F. is where bacteria grow best! Rules to remember: Keep hot foods HOT! (140˚F. or above) Keep cold foods COLD! (41˚F. or below) Time in the “Zone”: Includes prep time, serving and eating time “2 Hour Rule” - Never leave perishable food at room temperature for over 2 hours Hot days: 60 minutes max- if air temp. is 90˚F or above. Multiplication Quiz: Multiplication Quiz How many bacteria can grow from 1 BACTERIA left at room temperature for 7 hours? Bacteria numbers can double in 20 minutes! Answer: 2,097,152!: Answer: 2,097,152! Keep foods at safe temperatures! Pointers for Shared Foods: Pointers for Shared Foods Provide proper utensils for keeping hands out of the food! Utensils should be used for all items. including popcorn, mixes, chips, candies, etc. Spoons, tongs, etc. for scooping No double dipping!! (ie. chips/dip) Use a clean plate each time through the serving line. Servers should wash their hands and wear disposable gloves. Place a bowl of hand wipes on table (as a clean hands reminder). A Special Note on Fruits & Vegetables: A Special Note on Fruits & Vegetables Clean all produce before cutting or serving: Remove and discard outer leaves. Rinse under clean, running water just before preparing or eating. Rub briskly – scrubbing witha clean brush or hands – to remove dirt and surface microorganisms. Do NOT use soap or detergent. Handling fruits & vegetables: Handling fruits & vegetables Keep cut/peeled fruits and vegetables covered and refrigerated until ready to serve. Discard cut/peeled fresh produce if left at room temperature longer than TWO hours. Food Storage Guidelines: Food Storage Guidelines Keep containers and plastic wrap on hand for storing leftovers. Refrigerate leftovers promptly or discard. Label and date refrigerated items. Limit is 3 to 5 days for most refrigerated perishable foods. Note “Use-by” dates. Refrigerator & Freezer Temperatures : Refrigerator & Freezer Temperatures Keep freezer at 0˚F or lower. Keep refrigerator at 35-40˚F or lower. Remember:: Remember: When in doubt... Slide 26: Toss it out! Clean Up-It’s Everyone’s Job: Clean Up-It’s Everyone’s Job Areas to Routinely Clean: Employee break rooms Kitchen area Conference rooms Shared refrigerators Anywhere else food is “up for grabs” Clean up after each use so areas are ready for other users- there’s no “MOM” in the workplace! No Dish Cloths!: No Dish Cloths! Wet or damp dishcloths are ideal environments for bacterial growth. Dish cloths are generally NOT appropriate in the work place. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders.per Dr. Charles Gerba Have a good supply of: disposable cloths or paper towels sanitizing wipes clean sponges Keep Sponges Clean!: Keep Sponges Clean! Sponges are less likely to harbor bacteria if kept dry. Allow air flow when not in use (wring out well and set in strainer basket.) Sanitize sponges, scrubbers weekly. Run sponges/scrubbers through dishwasher with “dry” cycle. Soak sponges in solution of 1 tsp. bleach per quart water. “Zap” WET sponges in microwave for 1 minute.* *Watch carefully. Stop power immediately if signs of burning! Remove hot sponge with tongs. The End: The End

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