Salmonella

Salmonella is a naturally occurring organism that is harbored in hogs, cattle and poultry. Although good sanitation and food handling practices at meat processing plants have reduced the incidence of salmonella poisoning, there is always the potential for raw meats to contain salmonella. Salmonella has an incubation period of 12-48 hours after the ingestion of contaminated food. The systems of salmonella poisoning include abdominal pain, diarrhea, chills, fever, vomiting and nausea. Salmonella is found in raw meats, contaminated sliced cooked meats, warmed over food, milk and milk products, eggs and even powdered eggs. Prevention measures include thoroughly cooking food, the protected storage of food, and good sanitation.

Staphylococcus

Staphylococcus is transmitted when food handlers with skin infections contaminate food left at room temperature. Foods such as custards, milk, processed meats, and cream-filled pastries provide the media for the staphylococcus to grow and produce a toxin that is responsible for the illness. The incubation period or time to produce the illness is from 2 - 8 hours. The symptoms may include severe nausea and vomiting, abdominal cramps, diarrhea, and occasional headaches and fever. To prevent staphylococcus poisoning, the immediate refrigeration of food along with good personal hygiene is recommended.

E. Coli

Escherichia Coli are a group of bacteria normally found in the intestines of food animals, humans, and in water contaminated by animal or human feces. E. Coli is transmitted through contact with the fecal matter during the slaughtering process and unsafe food handling. Since 1982, the majority of food borne outbreaks have been associated with undercooked ground beef as the source of infection. Symptoms of the illness include severe abdominal cramps, vomiting, nausea, low grade fever and watery diarrhea that often becomes bloody.

Hepatitis A

Hepatitis A is spread through the discharges (urine, feces) of infected people. It is often found in water, milk, food and oysters cultured in contaminated water. The symptoms for this disease include fever, nausea, loss of appetite, fatigue, headache and jaundice. The disease can last from 10 - 50 days, with the average infection lasting 30 - 35 days.

Storage and Temperatures

Temperature control is very important in the kitchen and food processing plants. In food preparation, frozen meat, poultry, and other bulk frozen foods should be thawed slowly under controlled refrigeration (36° - 38°F) and NOT LEFT TO STAND AT ROOM TEMPERATURE OVERNIGHT TO THAW. Foods like frozen vegetables and chops do not require thawing and may be cooked directly. Prepared foods such as custards, pastries, cooked or processed meats, poultry, dairy products, hollandaise sauces, salads, and milk are very susceptible to inadequate temperatures.

A table describing the recommended temperatures for several different foods is included in this bulletin.

Food stored on a warming table should be kept at 140° - 150°F before being placed in the refrigerator.

Equipment and Working Surfaces

Clean work practices should be the rule in kitchens and food processing plants in order to keep contaminants to a minimum. To prevent bacteria growth, the walls, floors and ceilings should be smooth and in good repair. All surfaces and equipment should be cleaned with hot, soapy water and thoroughly rinsed. To disinfect surfaces, a mild bleach solution can be used (1 ounce of bleach to 3 gallons of water).

When preparing foods, care must be taken to avoid food contamination. The best example is placing raw meat or poultry on a cutting board, then placing prepared, ready to eat food on the same surface. Bacteria from the uncooked meat can contaminate the prepared food. Similarly, knives or utensils that are used to handle uncooked food products should not be used on cooked foods unless they are thoroughly cleaned.

Personal Hygiene

Food handlers are often a source of food contamination. Personal cleanliness is a key factor in preventing food handling problems. Food handlers should have clean clothing, aprons, and hair protection (head covering or hair net) at all times. There should be hot and cold running water, soap dispenser, and individual paper towels or hot air dryers. Cloth hand towels are not recommended. Below are basic instructions for food handlers:

• Wash hands thoroughly after using the toilet (use plenty of soap and water)
• Keep hands clean and fingernails short and clean. Keep fingers out of food.
• Pick up cups, spoons, knives and forks by the handles and keep fingers out of glasses, cups, soup

  bowls and dishes.
• Cover the nose and mouth with a paper tissue when sneezing or coughing, then discard tissue and wash hands thoroughly.
• Do not smoke where food is prepared. Wash hands after smoking.
• Report to a doctor at the first sign of a cold, sore throat, boils, vomiting, running sores, fever or diarrhea

EDUCATION AND TRAINING

• Frozen Food 0°F
• Fresh meat, fish, poultry 34° - 38°F
• Fresh Fruit 35° - 40°F
• Dairy products, eggs, salads 40° - 45°F
• Leafy green and yellow vegetables 40°F
• Tomatoes, potatoes, onions, lemons, melons 50°F
• Cured meats 40°F (in a dry, well ventilated space)
• Leftovers 38° - 40°F (to be used within 1 - 2 days)
• Hamburger 165°F (core temperature)*