Wisconsin Farm Technology Days Barron County. Breezy Hill Dairy Dallas, WI
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1 Wisconsin Farm Technology Days 2013 Barron County Breezy Hill Dairy Dallas, WI
2 Carol Johnson Barron County Health Department WELCOME!
3 Our Host Farm Family for Farm Technology Days 2013 Alex & Mary Olson Dallas, Wisconsin
4 2013 Wisconsin Farm Technology Days Barron County July The largest Agricultural Trade Show in WI Promote technologies in agriculture Provide leadership development and education Three-day Outdoor Event 50,000 60,000 visitors Held in a different Wisconsin County each year
5 Ariel View of Tent City
6 Food Tents Serving Locally Produced Food that Tastes Good AND is Good for You! Chetek Lodge #277 Free and Accepted Masons First Lutheran Church (Arland), Parkview United Methodist Church, Silver Creek Lutheran, St. Matthew Lutheran, and Volunteers in Mission Kiwanis Clubs of Barron County (Barron, Cumberland Rice Lake) Our Lady of Lourdes Catholic Church Rice Lake Golden K Rice Lake Chamber of Commerce Ambassadors Kinship of Rice Lake Rice Lake Lions Club Rice Lake Rotary Club Barron County Sunrise Rotary Club Cumberland Band Boosters Beverage Service Chetek-Weyerhauser Scholarship Foundation Chetek Snow Flyers Snowmobile Club Food Distribution Knights of Columbus 9371 Father Groene Almena, Barron, Chetek, Turtle Lake (Council #6754 & 7848)
7
8 So why do we have to be here? h?v=pm9v79rdhlg
9 Epidemiology Foodborne diseases each year in US Affects 1 in 4 Americans 76 million illnesses 325,000 hospitalizations 5,000 deaths 1,500 of those deaths caused by Salmonella, Listeria, and Toxoplasma Center for Food Security and Public Health Iowa State University 2004
10 You are no longer in your home kitchen!
11 Food Safety Requirements 1. Personal Hygiene 2. Temperature Control 3. Sanitation & Cleaning
12 Personal Hygiene Health Personal Cleanliness Handwashing Bare Hand Contact
13 What s the Risk? The Centers for Disease Control estimates 20% of FOODBORNE ILLNESS outbreaks are caused from ill food employees working with food. Managers must educate employees about their responsibility to report their symptoms or diagnosis of a FOODBORNE ILLNESS.
14 Vomiting, puke, barf Stay home.
15 Diarrhea Stay Home
16
17 Physical Contaminants
18 Personal Hygiene Hair Restraints-hat provided Clean aprons/t-shirt provided Closed toe shoes (no flip flops) Come neat and clean.
19 Please remove jewelry.
20 No long or fake finger nails.
21 Clean aprons/t-shirt provided No smoking, chew, gum, drinks, cell phones while working.
22
23 Sanitation Direct food contact surfaces- every 4 hours In use utensils, like ice cream scoops START WASH SANITIZ E RINSE
24 Hand washing - Did you know? In a recent observational study of people using the public rest room. Men washed their hands 66% of the time. Women were cleaner, washing their hands 88% of the time.
25 What s the Risk? Bacteria and virus are invisible to the naked eye. Bacteria are present on your hands, forearms and all over your body, especially in nasal passages. 20% of the population are carriers of s. aureus.
26 Did you know? Some viruses and bacteria can live 2 hours or longer on surfaces like tables, door knobs and desks. In one study, Rhinovirus was recovered from surfaces in a hotel room up to 24 hours after being touched with guests infected with the virus
27 Personal Hygiene Handwashing
28 In order to prevent germs on your hands from contaminating foods, the Food Code prohibits BARE HAND CONTACT with READY-TO-EAT FOODS and requires good hand washing by food employees.
29 What s the Law? Food employees must not handle READY-TO-EAT FOODS with their bare hands.
30 READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation. Examples of READY-TO-EAT FOODS that may not be handled with bare hands: - Prepared fresh fruits and vegetables served raw - Salads and salad ingredients - Cooked, cold meats and sandwiches - Bread, toast, rolls and baked goods - Garnishes such as, parsley, lemon wedges, or pickles on plates - Any food that will not be thoroughly cooked or reheated after it is prepared
31 READY-TO-EAT FOOD: What are Ready to Eat Food from the Farm Tech Menu?
32 Alternatives to handling READY-TO-EAT FOODS with bare hands: - Deli Paper - Disposable Gloves - Forks & Spoons - Napkins - Spatulas - Tongs - Wax Paper - Ice Scoops
33 Always wash your hands before putting on new gloves. Gloves must be discarded: - After sneezing or coughing into your hands - After touching your hair or face - Between handling raw foods and ready-to-eat foods - When an activity or workstation change occurs - When they are contaminated or torn
34 Personal Hygiene Preventing bare hand contact
35 Temperature Control Cooking Hot & Cold Holding Reheating
36 Temperature Danger Zone Potentially Hazardous Foods: Brats Hot dogs Hamburgers Salads Turkey Sandwich Bottles of Milk
37 Temperatures
38 Sanitation Wiping Cloths Dishwashing
39 Sanitation How to Make a Sanitizer Solution? Capful of bleach + gallon water = 100 PPM Use test strips provided to check concentration Store wiping cloths in solution Change solution when dirty or every 4 hr
40 Sanitation Wet wiping clothes must be stored in solution, PPM. Wiping cloths used for raw burgers should be stored separately
41
42 Quiz 1. Temperature at which potentially hazardous foods must be kept cold: a. 32 F b. 0 F c. 41 F d. 45 F
43 2. What is the proper strength of sanitizer for wiping food contact surfaces? a. Strong enough to smell bleach b. 0 PPM c. 100 PPM d. Equal mixture dish soap, water and bleach
44 3. Which of the following is an example of poor personal hygiene? a. Employee who scratches his head and immediately wash his hands b. Employee who prepares a sandwich and sneezes, wipes his hands on his apron and continues with the next order. c. Employee who removes watch and jewelry before working d. Employee wears a cap/hairnet for food preparation
45 4. When should you wash your hands? a. After handling raw foods b. After throwing out the garbage c. Before starting work d. All of the above
46 5. Temperature at which potentially hazardous foods must be kept warm during holding: a. 165 F b. 135 F c. 180 F d. 140 F
47 Questions??? Please fill out review card
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