Food Safety

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Food Safety in Child Care
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Centers for Disease Control and Prevention
Estimates

• 76 million cases of foodborne illness per year
• 325,000 hospitalizations from foodborne illness
  per year
• 5,000 deaths from foodborne illness per year

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• Why is there more
• foodborne illness?
• More people eat out
• More fruits and vegetables are eaten
• Food comes from all over the world
• Advanced food preparation
• Food prepared off-site

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• Why is there more
• foodborne illness?
• Overuse of antibiotics
• Decrease in levels of preservatives, sugar,
  fat, and salt in foods
• Emerging pathogens
• Improper food preparation practices

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Are you in the YOPI group?
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Common Pathogens Causing FBI

• Campylobacter jejuni
• Salmonella
• E.coli 157H7
• Shigella
• Cryptospooridium

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Symptoms of FBI

• Diarrhea
• Nausea
• Vomiting
• Severe headache
• Stiff neck
• Fever
• Chills

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Most Common Causes of FBI
Improper cooling of hot foods
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Most Common Causes of FBI
Improper cooking and holding temperatures
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Most Common Causes of FBI
Improper handwashing
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Most Common Causes of FBI
Infected workers
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Most Common Causes of FBI Cross-Contamination
Hands
Food contact surfaces
Raw foods drip on Ready-to-Eat foods
Dish towels
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Strategies to Prevent FBI Food Storage

• Dry Storage
• 50 F 70 F
• Well-lighted, well-ventilated, and pest-free
• Label and date all products and use FIFO
• Store all products at least 6 inches above
  floor
• Discard corrugated boxes they attract pests

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Strategies to Prevent FBI Food Storage

• Cold Storage
• 41 F or lower
• Record refrigerator temperatures daily
• Cover, label, and date foods and use FIFO
• Store all products at least 6 inches off the
  floor if using a walk-in refrigerator
• Store ready-to-eat foods above raw meats

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Strategies to Prevent FBI Food Storage

• Freezer Storage
• 0 F or lower
• Record freezer temperatures daily
• Freeze food items that will not be used within
  2 days
• Label and date products and use FIFO
• Keep frozen products frozen until time for
  cooking

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Strategies to Prevent FBI Food Preparation

• In the Kitchen
• Keep cold foods 41 F or lower
• Keep hot foods at 140 F or higher
• Rinse raw fruits and vegetables in cool
  running water
• Avoid cross contamination

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Recommended Minimum Internal Cooking Temperatures
The 2001 FDA Food Code recommends cooking food
items to these temperatures and holding for at
least 15 seconds Eggs 145 F Seafood
145 F Beef roasts (hold 4 minutes) 145
F Pork 145 F Ground beef or
pork 155 F Poultry 165 F Ground
poultry 165 F Mixed dishes 165
F Source Thermy
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Child Care Providers Make a Difference
in Keeping Food Safe