Hand-washing should be performed more frequently than most people do currently, especially during the current COVID-19 pandemic.

When should you wash your hands:

1. Before, during, and after preparing food

2. Before eating food

3. Before and after caring for someone who is sick

4. Before and after treating a cut or wound

5. After using the toilet

6. After changing diapers or cleaning up a child who has used the toilet

7. After blowing your nose, coughing, or sneezing

8. After touching an animal, animal feed, or animal waste

9. After handling pet food or pet treats

10. After touching garbage

HOW should you wash your hands:

1. Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.

2. Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.

3. Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.

4. Rinse your hands well under clean, running water.

5. Dry your hands using a clean towel or air dry them.

WHAT should you do if you don’t have soap and clean, running water?

Washing hands with soap and water is the best way to reduce the number of germs on them in most situations. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs.

This information was obtained from the CDC website at:http://www.cdc.gov/handwashing/when-how-handwashing.html

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s Lesson: Understanding the Temperature Danger Zone

Hepatitis A is a virus that is found in the feces of infected individuals. It can contaminate many types of food in addition to water, and is commonly linked with ready-to-eat foods; however, it has also been linked to shellfish that has been contaminated by sewage.

The virus is primarily transmitted to food when an infected foodhandler touches food or equipment with fingers that have feces on them. While eating only a small amount of the virus can make a person sick, the symptoms may not show for weeks even though the person can be very infections. Cooking DOES NOT destroy Hepatitis A.

The most common symptoms of Hepatitis A are: fever, general weakness, nausea, abdominal pain, and jaundice (appears later).

Aside from the most important prevention measure (practicing good person hygiene), other prevention methods include:

1. Keep employees who have jaundice out of the operation.

2. Keep employees who have been diagnosed with Hepatitis A out of the operation.

3. Wash Hands.

4. Minimize bare-hand contact with ready-to-eat food.

5. Purchase shellfish from approved, reputable suppliers.

Hepatitis A has an available vaccine. Because I was to be teaching in South Korea,it was recommended that I receive the vaccine. I had already received one dose as a foodservice manager in Las Vegas, from the Southern Nevada Health District, so I received a booster, which should protect me for at least 15 years. If a person is exposed to Hepatitis A from an infected person, the vaccine is effective if administered within two (2) weeks of exposure. For more information on this, click here.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson: When should you wash your hands?

E.coli (Escherichia coli), is a bacteria that normally lives in the intestines of both people and animals. Most forms of E.coli are harmless and are considered an important part of the human intestinal tract. The other types of E.coli are considered pathogenic, meaning they can cause illness.

The most popular form of pathogenic E.coli, as most commonly heard about in news reports are the “Shiga toxin-producing E.coli” or STEC (these can also be referred to as Verocytotoxin-producing E.coli (VTEC) or Enterohemorrhagic E.coli (EHEC). The most common of these types of E.coli is the E.coli O157:H7.

The O157 was first identified as a pathogen in 1982. Unfortunately, non-O157 versions are not nearly as well understood, partially because foodborne illness outbreaks are rarely reported or identified. Even though these non-O157 forms are less well known, it is still extremely important to follow proper food safety procedures to minimize the chances of exposure to these pathogens, as some of the non-O157 groups can cause the most severe manifestations of STEC illnesses.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

More information on E.coli can be found at the CDC: http://www.cdc.gov/ecoli/general/

Tomorrows lesson: How is ‘Hepatitis A’ a foodborne illness?

Shigellosis is an illness caused by the Shigella spp bacteria. The “spp” stands for Species.

The Shigella spp bacteria is found in the feces of humans that have the illness. Shigellosis occurs when contaminated food or water is consumed. The bacteria can also be transmitted by flies from the feces to food supplies. While it only takes a small amount of this bacteria to make a person sick, high levels of the bacteria can be found in the feces for several weeks after the symptoms have ended.

Shigellosis symptoms include frequent bouts of water diarrhea (the main symptom), abdominal cramping, nausea, and vomiting. it is possible for some people to have either blood or mucus in their stool, and they may run a fever. Symptoms usually begin within three days of coming in contact with the Shigella bacteria.

The main food items that are linked to this illness are: foods that are easily contaminated by hands, such as salads containing temperature control for safety foods (potato, tuna, shrimp, chicken, and macaroni). The bacteria can also be found in food that has made contact with contaminated water, such as produce.

To help prevent the spread of this illness:

1. Exclude foodhandlers that have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation.

2. Wash hands

3. Control flies inside and outside the operation.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson:  “What is the difference between Non-O157 and E.coli O157”?

Salmonellosis is an illness caused by the Salmonella spp bacteria. The “spp” stands for species.

The bacteria is naturally found on many farm animals. While eating only a small amount of the bacteria can make a person sick, the severity of the symptoms is determined on the health of the person and the amount of the bacteria eaten. The bacteria can remain in the person’s feces for weeks after the symptoms have ended, which is why proper handwashing is imperative.

This bacteria is most commonly associated with the following food items: poultry & eggs, dairy products, and produce. Symptoms of Salmonellosis include: diarrhea, abdominal cramps, vomiting, and fever.

To help prevent this bacteria from causing Salmonellosis, it is imperative that you follow the following prevention measures:

1. Cook poultry and eggs to minimum internal temperatures.

2. prevent cross contamination between poultry and ready-to-eat foods.

3. keep foodhandlers who have been diagnosed with salmonellosis out of the foodservice operation.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrows lesson: What is Shigellosis (Shigella spp.)

Botulism is an illness caused by the Clostridium botulinum bacteria.

The Botulism bacteria is known to form spores that are commonly found in water and the soil, and can contaminate almost any food. It does not grow well in refrigerated or highly acidic foods or in foods that have a low moisture content; however, the Botulism bacteria grows without the need for oxygen and can ultimately produce a deadly toxin if the food items are time and temperature abused.

Without the aid of medical treatment, death is highly likely.

The foods most commonly associated with this bacteria are: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused vegetables, such as baked potatoes, and untreated garlic-and-oil mixtures.

The most common symptoms are: initially nausea and vomiting; later, weakness, double vision, and difficulty in speaking and swallowing.

In addition to controlling for time and temperature abuse, the following preventive measures are also recommended:

1. Hold, cool, and reheat foods correctly.

2. inspect canned foods for damage.

If you are concerned or unsure, best advice is to throw it out. It is better to be safe than sorry when it comes to botulism.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: What is Salmonellosis (Salmonella spp)?

Clostridium perfringens gastroenteritis is an illness caused by the Clostridium perfringens bacteria. It is a spore-forming bacteria that is found in several environmental sources as well as in the intestines of humans and animals. It is commonly found on raw meat and poultry, and prefers to grow in conditions with very little or no oxygen, and can multiply very rapidly.  Some strains of the bacteria can produce a toxin in the intestine that causes illness. It is estimated that this bacteria causes over 1 million illness a year.

The symptoms of this illness are: diarrhea and abdominal cramps within 6 to 24 hours (typically 8-12). The illness usually begins  very suddenly and lasts for less than 24 hours.  Persons infected usually do not have a fever or vomiting. The illness is not able to be passed from one person to another.

The most common foods associated with this bacteria are: beef, poultry, gravies, and dried or pre-cooked foods.

Prevention methods for this illness include:

1. Cool and reheat foods correctly.

2. Hold food at the correct temperatures.

3. Control time and temperature.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson: What is Botulism (Clostridium botulinum bacteria)?

Bacillus cereus is a bacteria found in the soil that is spore-forming. When the bacteria senses danger, it forms into a spore that can make it resistant to cooking temperatures. It would then revert back to its bacteria form when conditions are more favorable for it. If allowed to grow, the bacteria can create two different toxins which in turn can cause two different types of illnesses.

The foods most commonly linked to Bacillus cereus are:

Diarrhea illness: Cooked vegetables, meat products, and milk.

Vomiting illness: Cooked rice dishes, including fried rice and rice pudding

The most common symptoms:

Diarrhea illness: watery diarrhea with no vomiting

Vomiting illness: Nausea & vomiting

The main prevention method for this bacteria is to control time and temperature of your products. Other prevention methods include:

1. Cook Foods to minimum internal temperatures.

2. Hold food at the right temperatures.

3. cook food correctly.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson: What is Clostridium perfringens gastroenteritis (Clostridium perfringens bacteria)?

Norovirus gastroenteritis is the illness caused by the virus known as Norovirus. Like Hepatitis A, it is commonly linked with ready-to-eat foods and contaminated water, and is passed from foodhandlers to food or equipment by hands that have feces on them.

While eating only a small amount of the Norovirus can make a person sick, this virus is also very contagious, with people becoming contagious within a few hours after eating it. The virus is often still found in the feces of individuals for days after symptoms have ended.

This virus is most commonly linked to ready-to-eat foods, contaminated water, and shellfish from contaminated water. The most common symptoms of this illness are: Vomiting, diarrhea, nausea, and abdominal cramps.

In addition to maintaining proper person hygiene, other prevention methods include:

1. Keep employees with diarrhea and vomiting out of the operation.

2. Keep employees who have been diagnosed with Norovirus out of the operation.

3. Wash hands.

4. Minimize bare-hand contact with ready-to-eat foods.

5. Purchase shellfish from approved, reputable suppliers.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrow’s lesson: What is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

in this blog, we will provide lessons exploring the causes of food borne illness, in addition to lessons in all areas of food safety will be provided for your information. So, don’t forget to join the conversation on social media by using #NFSM.

#National #Foodsafety #Education month was created in 1994 to heighten the awareness of food safety education. Each year, we feature a new theme and create free training activities and posters for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures. (from ServSafe)

According to the USDA, there is no evidence that food is associated with spreading COVID-19; however, proper food safety practices help prevent contamination.