FOOD SAFETY PROGRAM

Effective Food Safety is based on Hand Awareness and Temperature Awareness. We have the basis for the multi-sensoy visual driven food safety program that is a simple solution to a complex problem. Your kitchen and service staff are visual learners who respond to edu-tainment as the prefered metod for learning. Henry the Hand Champion Handwasher and Tommy Temperature(coming soon) are "Teaming up" to Spread the Word not the Germs!

There are many Posters that can be used in your kitchen and restaurant that are available

According to the Centers for Disease Control and Prevention MMWR, 2001;50:241-246, "Each year in the United States, an estimated 76 million persons contract foodborne illnesses."  More than 300,000 are hospitalized and 5000 Americans die each year from foodborne illness.  The cumulative costs are estimated to be as much as 17 billion dollars.  In spite of the tremendous advances in food technology over the past century, we still face many threats from the way in which we handle food.  Nearly 80% of the illness is due to food prepared in commercial or institutional environments versus 20% illness that occurs due to food preparation in the home. 

Some symptoms of food poisoning may be:

Sudden onset of vomiting and/or diarrhea

Those symptoms occurring within a few hours of ingestion are due to a pre-formed bacterial toxin in the food

Those symptoms occurring after 12 hours are due to either bacteria or other germs that have required incubation to produce the symptoms of diarrhea generally without vomiting

Severe cases of diarrhea may be associated with blood, mucous and cramping discomfort.  Dehydration is a major side effect requiring re-hydration with fluids, oral in mild cases, I.V. in severe cases.

Contact your physician for treatment recommendations.

Examples of organisms causing foodborne infections:

• Campylobactor jejuni can be found in dairy or poultry products
• E. Coli O157:H7 results from undercooked beef or unpasteurized apple juice
• Salmonella results from poultry or raw eggs
• Shigella results from egg salad or vegetables
• Listeria results from raw meat, seafood or dairy products
• Yersinia results from uncooked pork, milk or contaminated water
• Vibrio parahemolyticus results from under cooked seafood
• Hepatitis A virus results from shellfish, contaminated fruits and vegetables
• Cyclospora results from imported fruit
• Cryptosporidia results from contaminated water
• Bacillus cereus results from contaminated fried rice

Hints to prevent foodborne illness:

• PRACTICE HENRY'S 4 PRINCIPLES OF HAND AWARENESS

1. WASH your hands when they are dirty and BEFORE eating.
2. DO NOT cough into your hands.
3. DO NOT sneeze into your hands.
4. Above all, DO NOT put your fingers into your eyes, nose or mouth!

• Wash hands frequently when preparing foods.
• For other recommendations see CDC/Food Safety.
• http://www.foodsafety.gov/~fsg/handwash.html
  

The most dangerous instruments in the kitchen:

• The sponge (or dishcloth).  This porous water-holder also traps grease and food, making it a perfect site for bacterial growth
• The cutting board.  Solid, non-porous boards are best for cleaning.  Wooden boards may hold blood and juices. 

Remember:  Clean Hands and preventing cross-contamination during the food preparation process are very important to prevent foodborne illness.

RESOURCES

Resources:  Center for Disease Control and Prevention (CDC) and the American Academy of Pediatrics (AAP).

For more information on Food Safety, contact:

FDA Seafood Hotline

USDA Meat and Poultry Hotline

CDC Foodborne Illness Information Line