OPERATION RISK

1
OPERATION RISK

• (Reducing the Incidence
• of Sick Kids)

2
Operation Risk

• Every year in the United States there are 24-81
  million cases of food-borne illness.
• Most of these illnesses are PREVENTABLE when
  proper food handling skills are put into practice.

3
Salmonella

• Sources poultry, egg, raw meat, fish,
  unpasteurized milk
• Symptoms nausea, vomiting, diarrhea
• Prevention wash hands often, sanitize food
  preparation tools and areas, prevent cross
  contamination

4
Staphylococcus Aureus

• Sources human body, cuts, sores, coughing,
  nasal passages
• Symptoms nausea, diarrhea, vomiting, stomach
  cramps
• Prevention wash hands often, wear band-aids on
  cuts, cover mouth when coughing or sneezing

5
E-Coli

• Sources raw or undercooked beef, ground beef,
  unpasteurized milk
• Symptoms nausea, vomiting, stomach cramps,
  bloody diarrhea
• Prevention cook meat thoroughly, keep hot food,
  keep cold food cold

6
Botulism

• Sources improperly processed low-acid foods
• Symptoms headache, bloating, nausea, diarrhea
• Prevention use proper methods when processing
  low acid foods, check for signs of unsafe food

7
Cross Contamination

• Definition When bacteria from one food is
  transferred to another food due to unsanitary
  practices
• Examples 1. Cutting raw chicken on cutting
  board, dont sanitize board sufficiently, use the
  same board to cut salad makings 2. Dirty utensils
  or dishes used to serve cooked meats

8
Danger Zone

• What is the Danger Zone?
• Between 41 degrees Fahrenheit and 135 degrees
  Fahrenheit
• How long can foods be left in the Danger Zone?
• Two hours maximum
• How can I keep my sack lunch out of the Danger
  Zone ?
• Freeze juice box, freeze sandwich, fill a ziplock
  bag with ice, gel packs, insulated lunch boxes

9
Hand Washing

• Describe the three essentials of effective hand
  washing.
• Warm or hot water, soap, wash for 20 seconds.
• It is important to always dry your hands with a
  CLEAN towel.
• Hands should be washed after
• Using the toilet, sneezing or coughing, touching
  a pet, touching nose or mouth, touching dirt,
  handling unsafe food
• Hands should always be washed before
• Preparing food, eating, handling babies

10
Signs of Unsafe Food

• Mold Except for hard cheese
• Odor Off, Unusual
• Color Unusual
• Texture Slimy, gritty, withered
• Danger Zone More than two hours
• Dates Expired, Use by or sell by

11
Signs of Unsafe Food

• Jars Unsealed or push top
• Unwashed Fruits or vegetables
• Cans Bulged or leaking
• Temperature Hot food hot, cold food cold
• Do not TASTE food that might be unsafe! Throw it
  away! Also, do not allow PETS to eat it.
• Heat all HOME CANNED vegetables and meats (low
  acid foods) in an open kettle for 10 minutes
  before tasting and or eating.