Reducing the Risk for Foodborne Illness

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• Reducing the Risk for Foodborne Illness

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Foodborne Illness

• A Growing Risk

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Managing Microbes

• The nature of pathogens
• The pathogen pathway
• Critical control points
• Hand hygiene
• Surface hygiene

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The Nature of Pathogens

• Invisible
• Hard to detect easy to deny
• Reproduce mutate rapidly
• Thrive in warm, moist, food environments
• Survivors
• Hours days on visibly clean surfaces
• Need transport
• Hitchhikers from hell

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Invisible but deadly
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Contamination A bangle
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Contamination A watch strap
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Contamination A clean hand
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The Virus

• A nucleus surrounded by bad news
• 1/10th the size of bacteria
• Can remain dormant forever
• Some are difficult to kill on surfaces
• Most are difficult to detect

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Role of Viruses in Outbreaks of Foodborne Illness
1990-2004
Source Foodborne Outbreak Reporting
System http//www.cdc.gov/ncidod/dbmd/outbreak/us_
outb.htm
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Dirty Surfaces

• Organic contamination on visibly clean
  surfaces are the refueling stations on pathogen
  pathway
• A recent study of food service operators
  concluded 65 of organic contaminated surfaces
  harboured bacterial and/or viral pathogens

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The Dirty Dozen Surfaces

• Site Specific
• Design of facility
• Equipment selected
• Supplies selected
• Cleaning procedures
• Staff training
• Personal practices

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Toilets 1 Critical Control Point

• Break these chains
• Faecal-Hand-Oral
• Surface-Hand-Oral
• Non-Washers
• Transfer their disease
• Washers
• Transfer others disease

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Touch and Transfer
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The ATP Advantage

• Visualizes the invisible
• 75 of all learning is visual
• Immediate feedback
• Swab 1 2912 visibly clean
• Swab 2 600 dry wipe paper towel
• Swab 3 238 cleaner towel
• Establishes standards

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