slides fsec j_sneed_cross_contamination

Mitigating Cross Contamination in the Food Flow

Jeannie Sneed, PhD, RD, CP-FS, SNSCatherine Strohbehn, PhD, RD, CP-FS

Janell Meyer, MBAPaola Paez, MS

Project funded by the United States Department of Agriculture Cooperative State Research, Education, and Extension Service Project Number 2005-51110-03282

Purposes in the Study • Evaluate food handling practices that were

potential sources of cross contamination in the flow of food.

• Test the effectiveness of mitigation strategies to minimize cross contamination.

Study Sample

• 4 Assisted-Living Facilities

• 4 Child Care Centers • 4 Restaurants • 4 Schools

Methods • 4-hour observation period

– Start of project – After 6 months – After 2 years

• Flow of Food Form • Validated Food Handling Practices

Observation Form

Methods, cont.

• Measurements – Time/temperatures – Sanitizing concentrations

• Used data logger to follow temperature of cold cuts – Storage – Preparation – Service

Logged Temperature From Storage to Service

Results

• Sources of cross contamination in flow of food

• Cold chain management • Food Safety Practice Scores

Cross Contamination

Sources of Cross Contamination— Receiving/Storing

Delivery person placed products in storage Storage accessible to non-foodservice staff Food stored on floor Food stored where it could be contaminated

4 5 2 2

Sources of Cross Contamination--Preparing

• Packages on food contact surfaces 12

• Touching other surfaces 12

• Multiple items on same cutting board 9

• No sanitizing of food contact surfaces 6

• F&V not washed in preparation 5

• Sinks used for multiple purposes 5

• Towels used for wiping multiple surfaces 2

Sources of Cross Contamination--Serving

Self service Inadequate sanitizing of surfaces Boxes on food contact surfaces RTE foods served with bare hands Gloves not changed when needed

7 7 5 4 4

• Limited corrective actions taken 2

Sources of Cross Contamination, Cleaning and Sanitizing

• Inadequate cleaning and sanitizing of food contact surfaces 8

• No handwashing between handling dirty and clean dishes 8

• Sanitizer concentration not checked 7 • Sanitizing concentrations too low 3 • Hot water not hot enough 2

Cold Chain Management

Cold Meat/Sandwich Temps

Some Supporting Data

• Cold food held at 41 ⁰F or below in 7 of the 16 operations at 1st visit; 12 of 16 at 2nd

visit • Hot food held at 140 ⁰F or higher in 11 of 16 operations at 1st visit; 12 of 16 at 2nd visit

As educators, we seem to have gotten

the word out about hot food!

Key Educational Messages Based on Research

• Handwashing—frequency and technique

• Cleaning and sanitizing techniques • Avoiding cross contamination • Maintaining cold temperatures • Cleaning produce • Keeping facility secure

– Showed video, “Do It in Your Sleeve”

Educational Strategies • Initial Site Visit

– Installed soap dispensers with audible – Demonstrated SpotCheck

• At 6 months – Trained foodservice manager on use of

revealing powder and black light – Face-to-face training

SpotCheck

Clean vs. Soiled

Educational Strategies

• Reports of observations after each site visit

• Provided sector specific standard operating procedures

Educational Strategies, cont.

• Ongoing educational messages based on results of research – Calendar with monthly picture and message

based on observations – “Yuck” photos – Newsletters

• Food Code • Handwashing • Cross contamination • Sandwich making

Microorganisms found on the bottom of the lettuce box

Microorganisms from fingers that have touched the lettuce box

Microorganisms found on the celery bag

Microorganisms from fingers after touching the

celery bag

Microorganisms found on the counter after the celery bag sat on it

Growth of microorganisms from fingers that have touched a

well-used food film box

Sample of microorganisms found on a food film box in a production

kitchen

A clean and sanitized cutting board shows no sign of microorganisms

Food Safety Practice Scores

Sector Mean Pre Score Mean Post Score

Assisted Living 76.8 + 14.0 82.5 + 10.7 Child Care 68.0 + 11.4 72.2 + 9.9 Restaurants 63.7 + 5.7 70.7 + 7.7 Schools 84.1 + 1.8 90.0 + 4.9

Post intervention scores increased for all sectors (p < 0.05)

Improvements • Thermometer use • Cold holding temperatures • Sanitizing solution concentrations • More frequent changing of sanitizing

solutions • Fewer packages on countertops • More cutting board/countertop sanitizing

Conclusions

• Cross contamination potential at all steps in the flow of food

• Organization of work needed to reduce potential for cross contamination and need for handwashing

•Organize work •Use multiple employees •Use barriers