hand hygiene
DESCRIPTION
TRANSCRIPT
LAURA SIMONITCH
B.S. UNIVERSITY OF NEBRASKA-LINCOLNDIETETIC INTERN, MS STUDENT
UNIVERSITY OF KANSAS MEDICAL CENTER
Hand Hygiene and Food Safety Review
Introduction
According to the US Centers for Disease Control, "Hand-washing is the single most important means of preventing the spread of infection."
Up to 40% of all foodborne illness outbreaks are because of poor hand washing and cross-contamination.
Introduction
Over 76 million estimated cases of food poisoning occur in the United States alone every year 325,000 hospitalizations 5,000 deaths
$7.6 billion: amount that the US spends each year on health care and lost productivity because of foodborne illness
Four food safety principles
CleanSeparate
CookChill
Clean
Cutting boardsUtensilsCountertopsReusable grocery bagsFoods
Preparing raw animal products or raw produce
Hand-washing
Wet hands with clean, warm running water and apply soap.
Rub hands together to make a lather and scrub all parts of the hands for 20 seconds.
Rinse hands well under running water.Dry hands using a clean paper towel. If
possible, use a paper towel to turn off the faucet.
Surfaces
Washed with hot, soapy waterInside of microwaveInside of refrigerator
Throw away leftovers after 4 days Raw and ground meats after 1-2 days
Foods
Rinse Vegetables and Fruits Exception: prepackaged lettuce or baby carrots Do NOT use soap or detergent
Important to rinse because of microbes that can travel from outside of produce to inside
Firm produce can be scrubbed with a produce brush
Dry produce with a clean cloth/paper towel to further reduce bacteria
No need to rinse raw seafood, meat, and poultry
Separate
Ready-to-eat from raw Should occur at every step of food handling
Purchase preparation serving
Store raw seafood, meat, and poultry below ready-to-eat foods
Clean reusable grocery bags (soapy water for plastic bags or washing machine for canvas/cloth bags)
Clean cutting boards
Cook and Chill
Cook to safe temperatures that destroy harmful microbes
Food thermometer: place in thickest part of food
Hold cold foods at 40◦F or belowKeep hot foods at 140◦F or aboveFood temperature danger zone: 40-140◦FThawing methods: refrigerator, cold water,
microwave Never on the counter
Bacteria
Single-celledRigid wall and a thin, rubbery membrane
surrounding the fluid or cytoplasm inside the cell
Shaped like balls, rods, or spiralsContain all of the genetic information needed to
make copies of themselvesCan survive in a variety of environments,
including extreme heat and cold, radioactive waste, and the human body.
Bacteria
Most bacteria are harmless Lactobacilli acidophilus bacteria that can live in the
human intestine -- actually help digest food, destroy disease-causing microbes, fight cancer cells, and provide essential nutrients.
Fewer than 1% of bacteria cause disease in people.
Virus
The largest of them are smaller than the smallest bacteriaVaried shapesHave a protein coat and a core of genetic material: either
RNA or DNAUnlike bacteria, viruses can't survive without a host
They can only reproduce by attaching themselves to cells and hijacking the cells' cellular machinery
Usually reprogram the cells to make new viruses until the cells burst and die. In other cases, they turn normal cells into malignant or cancerous cells.
Most viruses do cause disease, and are specific about the cells they attack Certain viruses are programmed to attacks cells in the liver, respiratory
system, or blood
Spreading of Infection
Coughing and sneezingContact with contaminated people, like
through kissingContact with contaminated surfaces, food,
and waterContact with contaminated household pets,
livestock, and insects such as fleas and ticks
Listeria monocytogenes
Processed, ready-to-eat products (undercooked hot dogs, deli/lunchmeats, unpasteurized dairy products)
Cross-contamination between food surfacesHand-washing important!Mild fever, headache, vomitingCan begin 2-30 days after exposure and
duration varies
Campylobacter jejuni
Top source of foodborne illnessCaused by eating raw milk and
raw/undercooked meat, shellfish, or poultryHand-washing is important for prevention2-5 days after exposure (lasts 2-10 days)Diarrhea, fever, abdominal cramping
Cryptosporidium parvum
Caused by contaminated food from poor hand hygiene
Lasts 2-10 days after infectedWatery stools, diarrhea, nausea, vomiting,
slight fever, stomach cramps
Norovirus
Foods contaminated by either direct contact with contaminated hands or work surfaces contaminated with stool or vomit or by tiny droplets form nearby vomit that can travel through air to land on food
Common on cruise shipsRaw, undercooked meat, poultry, fish, eggs,
unpasteurized dairy, unwashed fruits/vegetablesPrevent by thorough cooking, proper sanitation, and
hygieneOccurs 12-48 hours after ingestion of virusNausea, vomiting, diarrhea (sometimes violent),
headache, fever/chills, muscle aches
Staphylococcus aureus
Cooking does not destroy toxins in meat, pork, eggs, poultry, tuna salad, prepared salads, gravy…
Hand-washing very important for prevention!!
Nausea, vomiting, abdominal crampingBegins within 1-6 hours after exposure and
lasts 1-2 days
Yersinia enterocolitica
Caused by raw/undercooked pork products, tofu, pasteurized milk
Cold storage does NOT kill the bacteriaHand-washing important!Fever, abdominal pain, bloody diarrhea1-2 days after exposure, lasts 1-3 weeks or
longer
Most common surface areas for pathogens
Picnic tablesPlaygroundsAirport bathroomsHotel rooms (TV remote)Airline bathrooms (tiny sink)
Post-test
Questions?
References
http://www.medicinenet.com/script/main/art.asp?articlekey=50297
http://www.anapsid.org/handwash1.htmlhttp://
www.webmd.com/a-to-z-guides/bacterial-and-viral-infections
Krause’s Food and the Nutrition Care Process textbook, 13th ed.
Appendix 3: Food safety principles and guidance for consumers. Centers for Disease Control and Prevention. Food Safety Web site. 2010.