![The Huffington Post, 7/17/2014
She noticed vomit on her work clothes and, rather than
take a pay cut for a new work shirt, phoned home for
someone to bring her a clean outfit, she said. She also
maintains she didn't leave work for fear of getting fired
and losing her paycheck.
"I went and let my manager know, [but] she told me to
find my own replacement after lunch rush."](https://image.slidesharecdn.com/safe-plates-introduction3-250818200609-0f6038da/85/Safe-Plates-Introductionhhgggghhbvddrtyg-sdtuikk-shjktd-ftgikk_3-16-pptx-8-320.jpg)
![The Huffington Post, 7/17/2014
"I was on my knees [on the grass outside the
restaurant], while [the manager] berated me with
remarks such as 'you're so stupid, if you can't handle
working while feeling ill you don't need to work here, all
you had to do was switch shirts and finish your shift,'"
Taff told HuffPost. "She told me I was fired since I was
unable to talk, due to vomiting all over the place."](https://image.slidesharecdn.com/safe-plates-introduction3-250818200609-0f6038da/85/Safe-Plates-Introductionhhgggghhbvddrtyg-sdtuikk-shjktd-ftgikk_3-16-pptx-9-320.jpg)
![Later, one of the employees took to
Facebook to post a photo of Taff. The photo’s
caption reads:
“If you planned on eating at the Freeport Subway today,
I'd advice you not to. I witnessed an employee vomiting
and her manager telling her just to switch shirts.After
calling EMS, it was discovered she had been breathing
and serving food with a stomach bug that is
contagious!!!!! Then they had the nerve to fire her for
calling the ambulance after shaking and passing out!!
Sad part she didn't call them, we did [all sic].”](https://image.slidesharecdn.com/safe-plates-introduction3-250818200609-0f6038da/85/Safe-Plates-Introductionhhgggghhbvddrtyg-sdtuikk-shjktd-ftgikk_3-16-pptx-10-320.jpg)
![Acidity
Pathogenic bacteria like a pH between 4.6 and 7.5
Most foods are neutral to slightly acidic
• Vinegar, tomato and citrus juice are acidic
• Water is [typically] neutral
• Lye, bleach and ammonia are basic
– Important to test pH in cleaning and sanitizing
Acid
pH 0
Neutral
pH 7
Base
pH 14](https://image.slidesharecdn.com/safe-plates-introduction3-250818200609-0f6038da/85/Safe-Plates-Introductionhhgggghhbvddrtyg-sdtuikk-shjktd-ftgikk_3-16-pptx-27-320.jpg)
![Remember Our Case Study?
"I was on my knees [on the grass outside the
restaurant], while [the manager] berated me with
remarks such as 'you're so stupid, if you can't handle
working while feeling ill you don't need to work here, all
you had to do was switch shirts and finish your shift.’”
Food safety can seem complicated:
• Know the risks
• Know why it's important
• Manage and minimize the risks](https://image.slidesharecdn.com/safe-plates-introduction3-250818200609-0f6038da/85/Safe-Plates-Introductionhhgggghhbvddrtyg-sdtuikk-shjktd-ftgikk_3-16-pptx-34-320.jpg)
Safe-Plates-Introductionhhgggghhbvddrtyg sdtuikk shjktd ftgikk_3.16.pptx
- 1. A certified food protection manager training program INTRODUCTION
- 2. Course Outline • 12 Lessons and Review • Exam – ANSI Certified Food Safety Professional exam – Satisfies North Carolina requirement for certified food protection manager
- 3. Module Basic Outline • Real world examples (actual cases) • Instruction – Science based – Prevention/Practice/Control focused • Class discussion of your experience • Activities • Review and Questions
- 4. Sharing Experience • News coverage • Past work experience • Behind the scenes stories Anyone who cooks or eats has seen good and bad examples of food safety. Please share your experiences with the class.
- 5. What is Food Safety? Safeguarding or protection of food from anything that could harm consumers’ health. This includes all the practical measures involved in keeping food safe and wholesome through all the states of production to the point of sale or consumption.
- 6. The Huffington Post, 7/17/2014 "About 40 minutes into my shift I felt nauseous. My mouth started watering, and I knew I was about to vomit. I ran into the restroom and vomited repeatedly,” Elizabeth Taff told The Huffington Post. Taff says she then summoned enough strength to get through the lunch rush, hoping to track down another employee to fill in for her. But no one else was available, she said.
- 7. How Should the Manager React?
- 8. The Huffington Post, 7/17/2014 She noticed vomit on her work clothes and, rather than take a pay cut for a new work shirt, phoned home for someone to bring her a clean outfit, she said. She also maintains she didn't leave work for fear of getting fired and losing her paycheck. "I went and let my manager know, [but] she told me to find my own replacement after lunch rush."
- 9. The Huffington Post, 7/17/2014 "I was on my knees [on the grass outside the restaurant], while [the manager] berated me with remarks such as 'you're so stupid, if you can't handle working while feeling ill you don't need to work here, all you had to do was switch shirts and finish your shift,'" Taff told HuffPost. "She told me I was fired since I was unable to talk, due to vomiting all over the place."
- 10. Later, one of the employees took to Facebook to post a photo of Taff. The photo’s caption reads: “If you planned on eating at the Freeport Subway today, I'd advice you not to. I witnessed an employee vomiting and her manager telling her just to switch shirts.After calling EMS, it was discovered she had been breathing and serving food with a stomach bug that is contagious!!!!! Then they had the nerve to fire her for calling the ambulance after shaking and passing out!! Sad part she didn't call them, we did [all sic].”
- 11. Think About The Case Study • Hospitalization • Fatality • Law suits • Legal action (business closed) • Increased insurance cost • Food discarded • Loss of customers • Loss of employment What are the potential negative impacts of foodborne illness?
- 12. Importance Of Food Safety • Proper food safety prevents food contamination • Foodborne illness sickens approximately 1 in 6 Americans every year – 48 million illnesses – 128,000 hospitalizations – 3,000 deaths – Estimated annual cost $51 – 77.7 billion
- 13. Your Role Person in Charge (PIC) Active Management Control Reasonable Care The individual present at a food establishment who is responsible for the operation at the time of an inspection. A certified PIC should be present during all hours of operation. The responsibility of providing safe food for the consumer by developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of foodborne illness risk factors. Management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Food Code.
- 14. Food Safety Culture • A set of shared values that managers and their staff follow to produce and provide food in the safest manner. • Managers and staff: – Know the risks associated with the products or meals they produce – Know why managing the risks is important – Demonstrate they effectively manage those risks
- 15. Think About The Case Study What kind of atmosphere did the manager create at their food establishment?
- 16. 2013 FDA Food Code Food Establishment Food Potable An operation that stores, prepares, packages, serves, vends food directly to the consumer, or otherwise provides food for human consumption such as a satellite or catered feeding location. Anything edible that people consume including water and ice. Water (and ice) safe for humans to drink.
- 17. Where Can Things Go Wrong? • Purchasing (know your supplier) • Receiving (inspect- get what you pay for) • Storage (dry, refrigerated, frozen) • Preparation (Prep, cook, serve/hold or cool, refrigerate, reheat) • Service
- 18. Most Common Factors Contributing to Foodborne Illness • Food purchased from unsafe sources • Failure to cook food to correct temperature • Improper holding temperatures • Contaminated equipment • Poor personal hygiene According to the 2013 FDA Food Code
- 19. Key Terms • Hazard – anything that could cause harm to consumers. There are three general categories: physical, chemical and biological. • Contamination – presence of any harmful or objectionable substance or object in food • Vehicles of contamination - hands, utensils, items that can carry microbes onto food and cause contamination – Food contact surface – any surface contacted by food – Hand contact surface – surface touched by hand
- 20. Types Of Contamination • Physical – Metal, glass, plastic – Rock, wood – Bone, shell • Chemical – Allergens (Big 7) – Pesticides – Cleaners and sanitizers – Naturally occurring toxins • Plants, fish, shellfish, mushrooms
- 21. Types Of Contamination • Biological – Bacteria – Fungi (molds, yeasts) – Viruses – Parasites
- 22. Pathogens • Pathogen – a disease causing organism • Many foodborne pathogen illnesses go unreported • Individuals recover and do not seek medical assistance • Estimated that there are 30 cases of unreported foodborne illness for each case of reported illness for some pathogens
- 23. Sources Of Pathogens • Food handlers • Raw (not cooked or processed) foods • Contaminated water or ice • Soil • Pests and pets • Air, dust, dirt, and food waste
- 24. Illnesses And Outbreaks • Foodborne illness/disease – illness caused by consumption of contaminated food • Case – an instance of a person becoming ill from food; suspected or confirmed • Foodborne disease outbreak – two or more cases of a similar illness that result from eating a common food
- 25. TOP FIVE FOODBORNE PATHOGENS CDC 2011 Estimate PATHOGEN NUMBER OF CASES % OF TOTAL ILLNESSES Norovirus 5,461,700 58% Salmonella 1,027,500 11% Clostridium perfringens 965,900 10% Campylobacter 845,000 9% Staphylococcus aureus 241,100 3%
- 26. Microorganism Growth and Control • The factors that influence microorganism growth and control: • Food, Acidity, Temperature, Time, Oxygen, Moisture
- 27. Acidity Pathogenic bacteria like a pH between 4.6 and 7.5 Most foods are neutral to slightly acidic • Vinegar, tomato and citrus juice are acidic • Water is [typically] neutral • Lye, bleach and ammonia are basic – Important to test pH in cleaning and sanitizing Acid pH 0 Neutral pH 7 Base pH 14
- 28. Moisture • Pathogenic bacteria and fungi need moisture to feed and reproduce – The amount of available water or water activity (aw) is measured from 0-1.0. – Water has a aw of 1.0 • Most bacteria need a aw of 0.85 to grow – Molds can grow on much drier food – Drying and adding sugar or salt can lower the amount of available water
- 29. How Pathogens Make Us Sick • Foodborne Infection – illness caused by pathogenic microorganisms that live and grow in your body after eating contaminated food • Foodborne Intoxication – illness caused by toxins (poisons) that have been produced by microorganisms in food • Toxin-mediated Infection – illness caused by eating live pathogens that produce toxins in stomach or intestine
- 31. Highly Susceptible Populations • People who are more likely than the general population to experience foodborne diseases – Young (breast fed babies and the very young) – Old (elderly) – Pregnant women and unborn babies – Immune compromised (weakened immune systems) YOPI
- 32. Federal Regulatory Control • Food and Drug Administration (FDA) is responsible all foods except animal products – FDA Food Code is produced every four years. The 2013 Code was adopted by reference for North Carolina by Health Department and provides rules for food service inspection • United States Department of Agriculture (USDA) is responsible animal products and school food service programs • Center for Disease Control (CDC) is responsible for the investigation of foodborne illness outbreaks in partnership with local health
- 33. Local Regulatory Control • N.C. Dept. of Ag. And Consumer Services (NCDA&CS) regulates food products in partnership with the FDA, but not responsible for food service establishments. • N.C. Dept. of Health and Human Services (NCDHHS) is responsible for food service establishments. • Local Health Departments are responsible for the inspection of food service establishments, enforcing compliance to the FDA Food Code and investigation of food safety complaints and illnesses.
- 34. Remember Our Case Study? "I was on my knees [on the grass outside the restaurant], while [the manager] berated me with remarks such as 'you're so stupid, if you can't handle working while feeling ill you don't need to work here, all you had to do was switch shirts and finish your shift.’” Food safety can seem complicated: • Know the risks • Know why it's important • Manage and minimize the risks
Editor's Notes
- #7: http://www.huffingtonpost.com/2014/07/17/sick-subway-worker-elizabeth-taff_n_5593377.html?utm_hp_ref=tw%0A Your employees need to understand this is not appropriate.
- #22: Remember, not all bacteria are bad
- #32: Information is not on the exam, but for participants’ information.