When To Wash Hands

Report
The Health Inspector Is Coming!!
David W. Reimann
Environmental Health Specialist
Minnesota Department of Health
Food, Pools and Lodging Services Section
The Centers for Disease Control
and Prevention (CDC) estimates
that each year roughly 1 in 6
Americans (or 48 million people)
gets sick, 128,000 are
hospitalized, and 3,000 die of
foodborne diseases.
www.cdc.gov
CDC: Top 5 Foodborne Illness Risk
Factors
1. Food from unsafe sources
2. Improper hot/cold holding temperatures
3. Improper cooking temperatures
4. Dirty and/or contaminated utensils & equipment
5. Poor employee health & hygiene
1. Food From Unsafe Sources
1. Food From Unsafe Sources
Do not purchase food if it has been
temperature abused, is infested, or has
been adulterated
1. Food From Unsafe Sources
If in doubt, wash produce prior to being
prepared, and served.
2. Cold Holding
• 41°F or colder
In buffets/ salad bars:
• Check temp every 2
hrs
• 4 hrs in the Danger
Zone means throw the
food away!
2. Hot Holding
• 140°F or higher
• Preheat equipment
to140°F
• Stir frequently
• Check temp every 2 hrs
• 4 hours in the Danger
Zone mean throw the
food away!
2. Cooling
When cooling hot foods for later use, they
must be rapidly cooled.
 140°F to 70°F within 2 hours; and
70°F to 41°F within 4 additional hours.
2. Cooling
PHF from ambient temp ingredients
Cooled to 41°F or below within four hours
2. Cooling
Cooling Method
No No’s
2. Date Marking
R-T-E, PHF, held for more than 24 hours
 7 days at 41°F or less
Marked to indicate the day or date the food
must be consumed, sold or discarded
2. Reheating
When reheating cold foods to hot hold for
service throughout the day:
• Reheat to 165°F within 2 hours
• Reheat on stove or in oven
• Check with thermometer
Reheating for Immediate Service
Cooked & refrigerated food
Prepared to a customer order can be
serve at any temperature
3. Cooking
To ensure proper temperature: use an
accurate probe thermometer to measure
the center of the food.
3. Cooking
Poultry, Wild game animals (live-caught &
field-dressed), Stuffed: fish, meats, pasta,
poultry, ratites, Stuffing containing fish, meat,
poultry, ratites
165°F
Ratites, injected meats, raw eggs
(pooled) ground meats and fish
155°F
Fish, shellfish, shell eggs, meat
145°F
Vegetables for hot holding,
packaged foods like hot dogs
140°F
3. Cooking
Microwave Cooking
Rotate & stir during cooking
Cover to retain moisture
Heat to 165oF in all parts of food
Allow to stand for 2 minutes after cooking
4. Dirty or Contaminated Utensils
and Equipment
Cross contamination from raw animal
product to Ready-To-Eat foods during
storage, preparation, or holding.
4. Dirty or Contaminated Utensils and
Equipment
Unwashed hands
4. Dirty or Contaminated Utensils and
Equipment
When utensils or equipment become dirty
or contaminated, they can transfer that to
the food.
4. Dirty or Contaminated Utensils and
Equipment
May be contaminated if they come into
contact with dirty mop water, garbage,
pesticides, sewage, or anything else that
could potentially cause illness.
4. Dirty or Contaminated Utensils and
Equipment
5. Poor Employee Health and
Hygiene
5. Poor Employee Health and
Hygiene
Food workers who are ill with
vomiting or diarrhea must be
excluded
5. Poor Employee Health and
Hygiene
Food workers must be restricted from
working with exposed food, clean
equipment, utensils, linens, and singleservice or single-use items who have:
Salmonella spp., Shigella spp., or
Escherichia coli O157:H7.
Persistent sneezing, coughing, or a runny
nose.
5. Poor Employee Health and
Hygiene
Cuts, sores, or open wounds on the hands
and arms must be properly bandaged,
covered, and the food worker must wear
gloves
Proper Glove Use
•Wash hands first
•Change gloves
often
•Don’t reuse or
wash gloves
Gloves are no substitute
for handwashing!!!
5. Poor Employee Health and
Hygiene
Handwashing is the single most effective
means of preventing the spread of bacteria
and viruses, which can cause infections
and foodborne illness.
When To Wash Hands:
•Before starting work
After
•Handling raw food
•Smoking, eating, drinking
•Going to the restroom
•Handling garbage
•Coughing or sneezing
•Handling dirty dishes
•Glove changes
How to Wash Hands
Before washing hands, remove
jewelry and wash hands in
sinks designated for hand washing.
Do not wash your hands in
utensil, food preparation
or service sinks.
Handwashing Steps
√ Wet hands
√ Apply soap and lather
√ Rub hands together for 20 seconds
√ Rinse thoroughly
√ Dry hands with paper towel
√ Turn off water with paper towel
√ Use the paper towel to open
restroom door
Handwashing
• Every step of handwashing is
important!
• Scrubbing with soap = 1 log
virus reduction
• Rinsing under strong velocity
and volume of water =
increased effect in physically
removing virus
• Drying hands with paper
towels = 1 log virus reduction
HAND SANITIZERS
A hand sanitizer or hand sanitizing solution shall be used:
(1) according to the rules adopted under Minnesota Statutes, section
31.101; or
(2) if consisting of or made up of a chemical formulation that is not
generally recognized as safe under Code of Federal Regulations, title 21,
parts 182 and 184, or that is not listed for use as a hand sanitizer under
Code of Federal Regulations, title 21, section 178.1010, only if:
(a) followed by thorough hand rinsing in clean water or the use of
gloves; or
(b) used where there is no direct contact with food by the hands.
Hand sanitizers are no
substitute for hand washing!!!
Questions??

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