Food Safety Training

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Precautions to ensure food served is safe for consumption.

Precautions to ensure food served is safe for consumption.

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  • Introduction/waiting for all participants. As people enter the classroom, have them sign the attendance sheet next to their name. Immediately give them the PRETEST so that they may begin and finish the test as people come in late. Begin introduction as people are still taking the exam. Have a separate desk/area designated for completed surveys Once everyone has arrived (or when 5-7 minutes have passed), state your name, your job title, and a little background information about yourself. “Hello, my name is. . ..” “Welcome to the Food Safety Advocate Program where you will learn about how to keep food safe and prevent food-borne illnesses from developing. Just to tell you a little about myself, I am a registered sanitarian and it is my job to inspect restaurants and food establishments for proper food storage, handling, preparation and serving. As a sanitarian, I also investigate potential food borne illness outbreaks within the Health District’s jurisdiction. After today, I hope that based on the information you have learned, you will be able to demonstrate how to properly keep food safe, so when I or one of my colleagues come around to inspect your facility, your facility will pass the inspection with flying colors”
  • The Food Safety Advocate Program was created by the Hamilton County General Health District. The Health District strives to…” read from slide
  • “So again, the purpose of the Food Safety Advocate Program is to. . .” (read from slide) “All information taught during this course is designed to meet the requirements of the Uniform Food Safety Code. FSA is also responsible for in-house training programs (in-services), periodical surveillance, and trouble shooting activities.”
  • “There will be 3 main topics discussed today, Food protection, Employee Hygiene, and Sanitation.”
  • #4 “The Food Safety Advocate Program was created by the Environmental Health Division in the Hamilton County General Health District. The Health District strives to. . .” Go over background information about Hamilton County General Health District. We work with the community to protect the public health and environment, we provide education, inspections, health care coordination, and data analysis. “The main goal of the health district is. . . “ Go over mission/goals. Our goal is to ensure that the citizens of Hamilton County are safe from disease, injury, and contamination. Next Slide: #5 “This course is 2 and a half hours long with a 5 to 10 minute break. There will be a pre-test and a post test. The purpose of the pre-test is to determine how much you already know about food safety before you start the course. The post-test is then used to determine how much you know after taking the course. Hopefully we will see that you know a lot more at the end of the course. There will also be an evaluation of the course that you will fill out to tell us what you thought of about the course, was it helpful, did you learn information that you did not know before. . .” The course evaluation helps us to fix and adjust the course so that our course participants get the most out of the course. Discuss certification process #6 “So. . . . “ (read from the slide) Discuss what the participants of the program should gain from the class. What will the participants get out of the course? Next slide:
  • Ask the group: By a show of hands, who has had food poisoning before? How did you feel?
  • As you’ve heard, food Poisoning can make you very ill. You can use the information in the rest of this training to help keep others from getting sick as well This slide states current facts from the CDC (Center for Disease Control) about food safety. Preventing food-borne illness and death remains a major public health challenge.   Here are some interesting food safety facts. (read from slide)
  • When discussing food protection, there is a term often used called Potentially Hazardous Foods. These are food items that require temperature control because of their ability to support the growth of bacteria. If the bacteria growths on the food item and people eat it, then they can become sick. Some examples of potentially hazardous foods include, dairy products, eggs, meats, poultry, seafood/shellfish, and cooked food items.” Situation: Talk about rice and mashed potatoes
  • “So lets look at food-borne illnesses. What is a Food-Borne Illness? It is often caused by bacteria in food and often presents itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever. Many people may not recognize the illness, think they have the flu, when actually have a food-borne illness. This is why Food-borne illnesses are underreported.” When people talk about “food poisoning” they are actually talking about food-borne illness
  • Read from slide
  • “There are 2 categories of food-borne illnesses.” “The common causes include. . .
  • “These are some of the major food-borne illnesses that exist. Here is a handout that we are going to quickly go over because I would like for you to notice the differences between the food-borne illnesses such as the onset time period, the duration of the actual illness (signs and symptoms) and the causes and preventive measures that can be taken.” This is a picture of Salmonella. (read through the handout) “now I don’t expect you to memorize all of these food-borne illnesses. I just wanted you to notice the differences between some of the food-borne illnesses and that some of the illnesses require that there is no handling of food. If you have some of these illnesses, you can still come to work, while there are others that prevent you from coming into work without a clear bill of health and a copy of medical labs. “With that said,” (move to next slide)
  • Ask the class to name some ways to prevent food-borne illnesses
  • This slide states the roles that time and temperature play in creating the perfect environment for bacteria to grow. If an environment where bacteria can grow is produced, then there is a very HIGH chance for an outbreak of a food-borne illness to occur. Temperatures between 41 and 135 degrees is also known as the Danger Zone because bacteria g rows most rapidly between these temperatures and can double in number in as little as 20 minutes. Scenario : I’ve prepared mashed potatoes and they are 140 degrees F. If I sit them out on the counter and let the temperature drop to 100 degrees F, the is a greater chance that bacteria will grow and multiply at that temperature. This could lead to someone becoming sick if they were to eat mashed potatoes at 100 degrees F. NOTE: Possible example to be used to show how in the 20 minutes of teaching the class, bacteria has multiplied. . .
  • Discuss the importance of thermometers and what they are used for Ask question and provide answer on how to calibrate a thermometer Demonstrate how to calibrate a thermometer
  • “Now, there are specific temperatures that certain foods MUST be cooked to, so lets take a look at these foods and their temperatures. Here is a handout from the USDA (United States Department of Agriculture) with these important temperatures. Here is also a magnet that you can place on one of your coolers in your facility’s kitchen so that these temperatures are ALWAYS available to you.” Give out the handout and go over each temperature and food item. Use the slides to follow the handout.
  • #24 Use the slides to follow the handout. Next slide: Proper cooking temperatures for food items. The Proper Cooking Temperatures handout (Thermy?) should be given out at this point in time for all participants to have. (magnets for refrigerators?) Scenario: What if you cooked a hamburger at 145 degrees- cold you still serve it? Answer: No!
  • Read from slide
  • “When thawing frozen foods, there are four ways to do so.” (read from slide) : Remember, the microwave may not be able to thaw foods evenly, and may start to cook the food item before it is fully thawed.
  • When cooling cooked foods, avoid the DANGER ZONE (41 ° F - 135 °F) in order to minimize potential growth of dangerous bacteria. In order to avoid the danger zone for cooling cooked foods,” (read from slide).
  • “The rules for leftover foods are:” (read slide) Food should only be re-heated once because… Story: A facility makes chili in five gallon batches. They then cool the chili down use the correct measures to do so. They portion the chili out and label with the correct date marks. Then they reheat a portion of the chili the next day on the stove top to 165 F. The chili is then placed on the steam table to hold at 135 F or above. At the end of the day the chili shall be discarded since it has already gone thru the cooling and reheating process once. Reasoning : When the chili was initially cooked it was in the danger zone for given period of time, when it was cooled it was in the danger zone for a given period of time, and when it was re-heated it was in the danger zone for a given period of time. That is all the temperature abuse that the food code will allow. Most of the bacteria will be killed off during the re-heating process but the toxins that the bacteria have created in the process are not living organisms and therefore can not be killed off.
  • To prevent cross contamination with utensils, people and during storage,” (read slide) Do the Demonstration: Equipment = 2 knives, 2 cutting boards, (2 tomatoes) (FAKE, USE PLAYDOUGH), flour, fake meat (play dough) Make a little meat patty out of the play dough and cover it in flour. Use one cutting board and knife, cut the play dough “meat” up, then place the meat a corner on the board, and then using the same board and knife, cut the tomato in half. The flour sticking to the “meat” and now the play dough represents bacteria being transported to another food. Do the same demonstration again, but the right way, to prevent cross contamination. Cut up the meat using the “meat” cutting board and knive. Then use a clean, different knife and cutting board to cut up the tomato. Make sure show a “washing hands” demonstration after cutting up the “meat” to promote ALWAYS washing hands when working with raw meat.
  • “At all times we want to avoid doing anything that could cause cross-contamination. So (read slide)
  • Also, when using cutting boards and utensils, (read slide)
  • There are a couple of differences between ground beef and steak when it comes to cross-contamination. Cross contamination with ground beef is more likely to happen during the process of grounding he beef itself. Steaks, on the other hand are more likely to become contaminated due to a cooking or food preparation surface counter being contaminated and the steak was placed upon that counter.
  • Scenario: A facility has cubed ham that has been opened from its original packaged in cold-holding for five days. The facility then makes a ham salad out of the ham. How long does the facility have to sell the ham salad?
  • #39 When labeling and storing food in your facility, remember this rule of thumb: (read slide) Next slide: Demonstration:? (maybe) Show how to properly label a food item. Take an empty container. State that you just prepared an food item and that you have leftovers. Label the leftovers with the name of the food item, and the date.
  • (read slide) Pesticide story: Pesticide applicators will like to install time application devices that emit a mist pesticide at a given time. A particular facility gets in the habit of not closing the ice bin cover at the end of the night. At night the timed applicator emits a mist that puts a thin layer of pesticide on the ice. The facility keeps getting food borne illness complaints with really short incubation times. They brush it off because from their experience, a food borne illness takes longer to set in. Finally the inspector notices that the timed application is spraying on the ice and links that to the food borne illness. The exterminator looses his license because he allowed a non-licensed person be in charge of a pesticide in a public place and the operator gets sued for applying a pesticide without a license. The moral of the story is that this is not your home you, are dealing with the public, and the public might have a compromised immune system or have a severe allergy to a particular pesticide – be careful.
  • In order to prevent toxic items from mixing with foods (read slide)
  • When properly storing foods, remember to store foods in (read slide)
  • (read slide) Discussion of proper storage of foods.
  • So, imagine that you are looking in your cooler. The bottom self should have the raw chicken and poultry meats, along with exotic meats. The next level up should have raw pork, ground meats, and eggs. The third level up should have all other raw meats, fish and seafood. The top shelf should have any other food, ready-to-eat, precooked, non-potentially hazardous foods. This is how you want to store your foods in the cooler. Remember that the coolers, freezers and all storage of food should be at least 6 inches above the floor. Explain horizontal storage
  • “When storing utensils and equipment. . . “ (read slide) Next slide: Discuss storage of equipment. Possible small demonstration: Demo: Take a cup or glass, turn it over (invert or upside down)…can use paper cups for demo
  • “Okay, lets take a look at personal and employee hygiene practices.” We’ll also talk about sick employee policy and person in charge: When to take action?
  • Stress the importance of this concept. Would you want to eat a sandwich made by somebody who has diarrhea….
  • (read slide)
  • (read slide)
  • (read slide) More emphasis on hand washing!
  • When should I wash my hands? Have people call out their answers
  • #54 (read slide) Next slide: When should I wash my hands?
  • (read slide) Demonstrate how to put on and take off gloves. Have class participants practice putting on and taking off gloves. Walk around and make sure that everyone can perform this activity. (about 3 minutes) Cannot handle ready-to-eat-food with bare hands. Give Subway as an example
  • #56 (read slide) Next slide: Discuss tobacco use.
  • #59 Introduction to sanitation. Next slide:
  • (read slide) Explain food prep sink: A food preperation sink has a two inch air gap below the sink. When the fire department taps into a fire hydrant or there is some other release in pressure in the plumbing system a backflow might happen within the facility. Sewage could serge into the building. With the indirect drain instead of going into the sink or ice machine it would go onto the floor. “ Why don’t you use a 3-compartment sink to prep food?” Explain the prep sink-indirect drain?? Discuss sink usage. Story: Cruise ship with ice machine and fire hydrants Cruise ships understandably have a number of issues with water pressure. There have been cases of huge outbreaks on a cruise ships that have been linked to no indirect drains. This was determined by the presence of toilet paper in the bottom of the ice machine.
  • (read slide) Discuss automatic washing machines. Dishwashers working properly in regards to temperature and pressure
  • (read slide) Discuss sanitizing methods
  • (read slide) Discuss proper storage of utensils.
  • (read slide) Discuss equipment concerns and what to do with broken equipment. Demonstration of proper inspection of equipment? What is wrong with this piece of equipment?
  • (read slide) Stress the importance of keeping the facility clean as possible.
  • (read slide) Discussion of insect, rodent and animal dangers to food. Routine extermination by licensed exterminator is recommended
  • #68 (read slide) Possible: demonstration Next slide:
  • (read slide): Break into groups to discuss what should be done about this situation if anything. (about 3 minutes to discuss the situation) Walk around to the different groups and ask them what they came up with for the situation. Then help them if they made a few mistakes, but always give positive feed back (good job, excellent answer, you are on the right track, etc. .) Change situation-get major points! (??) (may take a total of 10 minutes)
  • (read slides) Last closing reminders. Next slide:
  • (read slide) Last closing reminders. Next slide:
  • End of slide show presentation. Answer all questions, Give evaluation and post-test. Next slide:
  • Next slide: 5 minutes
  • End of slide show 10-15 minutes
  • In this picture, celery and raw meat have been placed in the refrigerator together. What is wrong with this picture? Break up into groups and discuss what is wrong with this picture and how should foods be stored in the cooler? (take 3 minutes) Ask a group what they think is wrong with the picture. (if there is no response, go ahead for time sake and state what it wrong with the picture and how foods should be stored.) (The Celery should not be stacked on top of the meat. The celery should be stored on the top shelf away from the meat. The meat should be stored on the next shelf with nothing stacked on top of the plate.)

Transcript

  • 1. HCPH Food Handler Training
  • 2. Who Are We?
    • Hamilton County Public Health
      • Works with community to protect the public health & environment
      • Provides education, inspections, health care coordination and data analysis
    • Goal:
      • To ensure that the citizens of Hamilton County are safe from disease, injury and contamination
  • 3. Food Safety Training
    • Provide food safety and sanitation training to restaurant and food service employees
    • Comes directly from the Ohio Administrative Food Code ( www.odh.ohio.gov/rules/final/f3717-1.aspx )
    • Open to the public
  • 4. Food Safety Advocate Program
    • Provides information about:
      • Food protection
      • Employee Hygiene
      • Sanitation
  • 5. Food Safety Training
    • By the end of this course, you should be
    • able to identify
      • How to prepare foods safely
      • Personal Hygiene Do’s and Don’ts
      • Basic Sanitation methods
  • 6. Who has had food poisoning before? How did you feel?
  • 7. Food Safety Facts
    • While the food supply in the United States is
    • one of the safest in the world, CDC estimates:
      • 76 million people get sick
      • More than 300,000 are hospitalized
      • 5,000 Americans die each year from food-borne illness.
      • Major Public Health Issue
    • *Center for Disease and Control Prevention (2006)
  • 8. Food Sources
    • Food served in a licensed establishment shall come from the following:
      • A FDA, USDA, ODA, or County licensed facility
      • A cottage food or a licensed (ODA) home bakery
      • Fish that is commercially and legally caught or harvested
      • Game animals that are commercially raised for food
  • 9. Food Sources con’t
    • Pasteurized milk (all dairy products) and egg products received from a regulated facility
    • Shellstock that is bearing a legible tag or label affixed by the harvester or dealer
    • Molluscan shellfish in its original package
    • Ice made from drinking water
    • Juices that come from a facility with a HACCP
  • 10. Food Sources con’t
    • Food sources not allowed:
      • Whole-muscle meat or poultry obtained from an unlicensed individual
      • Raw milk
      • Wild mushrooms
      • TCS foods that are received above 41˚F.
  • 11. Food Protection
    • Time and Temperature Control Food
    • Food items that require temperature control because of their ability to support the growth of bacteria
    • Bacteria  disease/illness  sick
    • These are some examples. . .
      • Dairy products
      • Eggs
      • Meats
      • Poultry
      • Seafood/shellfish
      • Cooked food items
  • 12. Food-Borne Illness
    • Often caused by pathogens in food.
    • Often presents itself with flu-like symptoms such as nausea, vomiting, diarrhea, or fever.
    • Many people think they have the flu when actually have a food-borne illness.
    • Food-borne illnesses are underreported.
  • 13. What are Pathogens?
    • Any agent that can cause disease
    • Water-borne pathogen – giardia/crypto
    • Food-borne pathogen – ecoli, salmonella
    • Non-infectious agent - chemical
  • 14. How do Pathogens get into food?
    • Naturally exists in raw meats/poultry
    • Improperly cooked foods do not destroy bacteria
    • Food handlers with poor personal hygiene
    • Poor worksite sanitation
    • Cross Contamination - bacteria transferred from raw products, meat juices or other contaminated products to cooked or ready to eat foods
      • Transfer of harmful bacteria occurs when using cutting boards, utensils, etc., if they are not handled properly
  • 15. Food-Borne Illnesses
    • Types of food-borne illnesses
      • Food-borne intoxication- caused by a toxin or poison in food
      • Food-borne infection- caused by pathogen itself
    • Common Causes
      • Raw or undercooked meats or poultry
      • Holding foods at unsafe temperatures
      • Heating or cooling foods at unsafe temperatures
      • Cross contamination
  • 16. Food-Borne Illness
    • Bacteria will rapidly reproduce between the temperatures 4 -63˚F or 41 -135˚F
  • 17. Food-Borne Illness
    • Food-borne Intoxications
    • Staphylococcus aureus
    • Clostridium botulinum
    • Clostridium perfringens
    • Bacillus cereus
    • Food-borne illness
    • Salmonella
    • Streptocoocus
    • Listeria Monocytogenes
    • Camplobacter jejuni
    • Vibrio Parahaemolyticus
    • Shigella
    • Escherichia coli (E. coli)
    • Hepatitis A
  • 18. What are Some ways to Prevent Food-borne Illnesses?
  • 19. Top 8 Common Causes of Food-borne Illness
    • Improperly refrigerated foods
    • Improperly cooked foods
    • Allowing foods to enter the danger zone
    • Preparing foods too far in advance
    • Incorporating raw ingredients into foods
    • Poor hygiene
    • Improperly reheating foods
    • Cross contamination
    HUH?
  • 20. Time and Temperature
    • The length of cooking time and temperature for foods can affect the growth of bacteria.
    • In order for bacteria to grow, all they need is…
      • temperatures are between 41° and 135°F
      • Time
      • Moist protein rich environment
      • (time and temperature control food)
  • 21. What are Thermometers Used For?
    • Maintain several “calibrated” metal-stemmed food thermometers reading from 0 - 220˚F
    • Tip sensitive thermometer for thin foods
    • How to calibrate a
    • thermometer?
  • 22. Proper Temperatures
    • 165° F
    • Chicken and Turkey
    • Stuffing
    • Casseroles (mixed dishes)
    • Stuffed pastas
    • Leftovers
    • Duck
    • Goose
  • 23. Proper Temperatures
    • 155° F
    • Hamburger, Meatloaf,
    • other ground meats
    • Beef, Lamb and Veal Steaks
    • (medium)
    • Roasts (medium)
  • 24. Proper Temperatures
    • 145° F
      • Beef, Lamb and Veal Steaks (medium rare)
      • Rice and Cooked Vegetables
      • Shellfish
      • Fish
      • Pork
      • Eggs
    • 140° F
      • Ham fully cooked (reheat)
      • Vegetables
  • 25. Holding Temperature
    • Reminder: Keep Foods out of the Danger Zone!!! (41° F - 135°F)
    • Holding temperature for ALL HOT foods AT or ABOVE 135°F
    • Holding temperature for ALL COLD foods AT or LOWER THAN 41°F
  • 26. Ways to Thaw Frozen Food
    • Refrigerator
      • Allows slow, safe thawing
      • Make sure thawing meat and poultry juices do not drip onto other food
    • Cool Running Water
      • Put food in preparation sink under cool running tap water
    • Microwave
      • Cook meat and poultry immediately after microwave thawing
    • Conventional Cooking
      • Foods cooked directly from frozen state (soups, frozen precooked)
  • 27. Cooling Cooked Foods
    • Avoid the Danger Zone
    • (41 ° F - 135 °F)
    • Within the first 2 hours after cooking the food, it must cool from 135° F to 70° F
    • Within a total of 6 hours food must cool to 41° F or lower
  • 28. Cool Food Down By..
    • Placing food in shallow pans.
    • Stirring foods in containers placed in an ice bath
    • Use Rapid cooling equipment (blast chilling)
    • Rapid chill using an ice paddle
  • 29. Leftovers
    • Leftovers
    • Use cooked leftovers within
    • 7 days
    • Reheating Leftovers
    • Within 2 hours, reheat all
    • leftover foods to 165 °F
    • It is ill advised to cool and reheat food more than once
    • Most cooked items/leftovers need to be thrown out within 3-4 days.
  • 30. Food Reheating
    • Equipment that cannot be used for reheating
    • Steam tables
    • Bains Marie
    • Domestic warmers (crock pots)
    • Approved equipment for reheating
    • Microwave
    • Stove top
    • Oven
    • Steamers
    • Cook and hold units
  • 31. Separate-Don’t Cross Contaminate!
    • Utensils:
    • Cutting boards with raw meats
    • are used for the cooked meat.
    • People:
    • Sneezing, coughing, having
    • unclean hands.
    • Storage:
    • Storing raw meat in the refrigerator in close contact with already made foods.
  • 32. Separate: Don’t Cross-Contaminate
    • When Serving Food:
    • Always use a clean plate.
    • Never place cooked food back on the same plate or cutting board that previously held raw food.
    • When Refrigerating Food:
    • Place raw meat, poultry, and seafood
    • in containers or sealed plastic bags
    • and keep separate from other foods.
    • Raw juices often contain harmful bacteria.
  • 33. Separate: Don’t Cross-Contaminate
    • Use only approved cutting boards (commercial grade/NSF or hard wood)
    • Cutting Boards/Utensils
      • Always use a clean cutting
      • board/utensils
    • If possible, use 1 cutting
    • Board or utensil for items other than raw
    • meat, poultry and seafood and a SEPARATE
    • cutting board/utensil for other food items
  • 34.
    • Ground Beef vs. Steak:
    • Ground beef  contamination in the process of grounding the mixture
    • Steak  contamination on cooking/food preparation surface counter or table
    VS. Cross Contamination
  • 35. Date Marking
    • Date marking is required because of the risk of Listeria monocytogenes, which can still thrive at temperatures between 32 - 41˚F.
    • All TCS, cold-holding, ready-to-eat foods that have been opened from their original package shall be dated with a discard date.
    • These products have a seven day maximum shelf life
  • 36. Food Labels
    • Rule of Thumb: First In, First Out (1 st in, 1 st out)
    • Label foods as you place them in the freezer or refrigerator.
    • New dated foods in the back, older dated foods in the front.
  • 37. Toxic Items and Food
    • Toxic Items- chemicals in a restaurant that can
    • poison food.
    • Examples:
      • Bleach
      • Various cleaning supplies
      • Lubricants
      • Pesticides
      • Any chemical dangerous to human health
      • Only a licensed applicator can apply pesticide within a public facility.
  • 38. Toxic Items and Food
    • Prevention:
    • Always label containers of chemicals including buckets used for sanitizing solution
    • Store toxic Substances away from
      • Food containers
      • Food Prep Areas
      • Food Equipment and Utensils
    • If you wouldn’t put it in your food, your customers
    • don’t want it either!
  • 39. Proper Storage of Food
    • Store foods in:
    • Its original container
      • Avoid reusing single service containers
    • An approved, clean, and covered
    • container with a label describing
    • contents
    • Label dry goods once removed
    • from original container
    • Always use NSF listed food grade products
    • In storage rooms/walk-in
    • coolers/freezers:
      • Keep foods at least 6 inches above the floor for easy cleaning of floor and to prevent splash contamination
  • 40. Proper Storage of Food
    • Store all food and food products above or away from chemicals.
    • Do not store food or food utensils/equipment in any:
      • Restroom
      • Vestibule
      • Any area below an unprotected sewer or water line
      • Personal items (purses, coats, winter items) should be stored in a restricted area away from food storage and preparation
  • 41. Proper Storage of Raw Meats
    • In a walk-in cooler/freezer:
    6 inches above floor 6 inches above floor Any other food, ready-to-eat, precooked, non-potentially hazardous All other raw meats, fish, seafood Raw pork, ground meats, eggs Raw chicken, poultry, and exotic meats ~Top shelf ~ ~Bottom Shelf~ 145°F 155°F 165°F
  • 42. How should you store cooking utensils, glasses & cups?
  • 43. Storage of Utensils and Equipment
    • At least (6) inches off the floor
    • Away from potentially toxic products
    • Spoons, knives, and forks, shall be stored with the handles up. (cooking utensils)
    • Cups and glasses shall be stored in the inverted position (upside down)
  • 44. Personal/Employee Hygiene
  • 45. Employee Illness
    • It’s Simple: If you have symptoms such as diarrhea, vomiting, fever or nausea , you cannot work in food service until your symptoms go away.
    • If you have cold like symptoms, you may work, but in limited capacity
      • Cannot work with exposed food or utensils.
  • 46. Illness Reporting Requirements
    • If you have been diagnosed as having any of the following, report to your PIC:
      • Campylobacter;
      • Cryptosporidium;
      • Cyclospora;
      • Entamoebahistolytica;
      • Enterhemorrhagic or shiga toxin producing Esherichia coli;
      • Giardia;
      • Hepatitis A;
      • Norovirus;
      • Salmonella spp;
      • Salmonella Typhi;
      • Shigella;
      • Vibrio cholerae; or,
      • Yersinia.
  • 47. Personal Hygiene
    • All employees shall maintain a high
    • degree of personal cleanliness and shall conform to hygienic practices during all work periods
      • Clean outer clothes
      • Store personal belongings and
      • clothing in proper storage facilities
      • Wear appropriate hair restraints
      • (hat, hairnet, or other suitable device)
      • Beards and mustaches shall be
      • trimmed or beard guards are to be worn
  • 48. Hands and Hygiene
    • While working, food handlers SHALL NOT wear hand and wrist jewelry (wedding rings/bands are allowed)
    • Artificial nails and fingernail polish
    • are prohibited while handling exposed
    • food unless gloves are worn.
    • Wash hands and fingernails BEFORE and AFTER working with food .
  • 49. Hand Washing
    • Best way to prevent disease is……….
    • HANDWASHING
    • All hand sinks must soap,
    • towels and warm
    • water (above 100 degrees)
    • Hand sinks must be
    • accessible at all times
    • Proper techniques
  • 50. Proper Handwashing Procedure 1. Start with warm or hot water. 2. Use soap and make a lather. 3. Rub and scrub thoroughly for 20 seconds. 4. Scrub palms, back of hands, between fingers and under fingernails. 5. Rinse well and use another paper towel to shut off faucet. 6. Dry hands completely.
  • 51. When Should you Wash Your Hands?
  • 52. When to Wash Your Hands
    • Before starting work
    • After handling raw food
    • After taking out the garbage or cleaning
    • After touching your hair, face or body
    • After coughing or sneezing
    • After eating, drinking, or smoking
    • After using restroom facilities
  • 53. Bare Hand Contact
    • Must avoid bare hand contact on ready to eat foods
    • Single use gloves, utensils, deli paper
    • Minimize bare hand
    • contact on all foods.
  • 54. Single Use Gloves
    • Gloves are used for single use
    • Use a new pair of gloves when:
      • Working with different foods
      • Gloves are damaged
      • Gloves are soiled (especially when sneezing or coughing while wearing gloves)
      • After interruption
    • You must wear gloves if you are wearing artificial nails or have an open wound and it must be covered by a bandage
  • 55. Why Gloves??????
    • Hand washing, at times, does not remove enough pathogens to prevent disease
    • With some pathogens (Norovirus), it can take as few as one (1!) virus particles to make someone sick
    • Avoiding bare hand contact is only required for those foods not going through a cook step.
    • Examples
  • 56. Food Consumption and Tobacco use
    • No usage of ANY form of tobacco while:
      • Engaged in food preparation or service.
      • In areas used for equipment or utensil washing or for food preparation.
    • To prevent contamination, all employees may
    • only use tobacco products away from food.
  • 57. Basic Sanitation Sinks & Their Uses Automatic Dish Washers Sanitizing Storage of Utensils Facility Cleanliness Insect, Rodent and Animal Control
  • 58. Sinks and Their Uses
    • Never use a sink for any other purpose than
    • originally intended:
      • Wash utensils in 3 compartment
      • sink
      • Prepare food in prep sink
      • Wash hands in the hand washing sink
      • Fill and dump mop water in the mop sink
    • Food prep sinks must have indirect drains
    • All plumbing must be maintained
  • 59. Manual dishwashing
  • 60. Automatic Dish Machines
    • Dish Machines must operate at:
      • High temp: minimum of 180 ° F at 15-25 psi on final rinse on hot water machines
      • Low temp: final rinse at 50 to 100ppm Cl2 on low temperature machines.
      • Proper test strips
    • Dish Machines must:
      • Be cleaned daily
      • Water should be changed at
      • least daily and/or follow manufactures
      • specifications, e.g., every two (2) hours.
      • ALWAYS FOLLOW MANUFACTURER DIRECTIONS
  • 61. Sanitizing
    • Wiping cloths must be:
      • Stored clean and dry.
      • In a measurable sanitizer solution.
        • Chlroine ~ 50 ppm
        • Iodine ~ 12.5 ppm
        • Quaternary Ammonia ~ typically 200 ppm, follow label
    • Chlorine test strips or quaternary ammonium test
    • paper must be used to determine the strength of
    • the respective solutions.
    • Food Contact surfaces must be sanitized
    • frequently during hours of operation.
  • 62. Storage of Utensils
    • Protect clean utensils from contamination by
    • proper storage
      • Off of the floor and away from splash
    • Keep single service items stored in closed cartons
    • until used
      • NEVER re-use single serve products
    • Knife racks must be an approved removable type
    • for cleaning and sanitizing
      • NEVER store dirty knives in a rack
  • 63. When to Sanitize Slicing Equipment
    • After raw meat product is used
    • When there is a change from working with raw foods to working with ready-to-eat foods
    • Between uses with raw fruits and vegetables with potentially hazardous foods
    • Every 4 hours if in constant use.
    • at the beginning and end of each day.
  • 64. General Sanitation Concerns
    • Grease traps must be periodically pumped or back-up will occur
    • Use only commercial grade NSF listed equipment
      • Use of residential equipment is NOT ALLOWED
    • Remove all broken or non-repairable equipment from facility
  • 65. Facility Cleanliness
    • All floors, walls, ceilings, & attached equipment must be in good repair, clean & constructed
    • of smooth, easily cleanable surfaces
    • Dumpsters must be closed & dumpster
    • areas must be litter-free, clean and well drained
    • Dumpster must be impervious with no leaks
  • 66. Insect, Rodent and Animal Control
    • Seal all cracks and crevices in structure.
    • Elevate everything on floor at least (6) inches.
    • Place dumpsters as far away from the facility as possible.
    • Make sure that all doors and windows are properly screened.
    • Floor drains must have covers at all times.
    • Doors should be rodent proof with no light visible around door frame.
  • 67. Pest Management
    • Monthly treatments of restaurant
    • Using glue boards to monitor pest activity
    • IF YOU SEE ACTIVITY, ACT IMMEDIATELY
  • 68. What happens when a fly lands on your food?
    • Flies can’t eat solid food, so to soften the food, they vomit on it.
    • Then they stomp on the vomit-food combination, mixing in some good germs.
    • When the mixture is nice and runny, the flies suck it all back in again, along with dropping some excrement at the same time.
    • And when they are done eating, guess what?
    • ITS YOUR TURN
  • 69. Scenario # 2
    • 1. What is wrong with this situation?
    • 2. Make suggestions on how this employee could have done it better.
    • 3. Who in this situation was the person-in-charge?
  • 70. Emergency Situations
    • Q: What would you do if there was a…
      • Fire
      • Foodborne outbreak
      • Sewage back up
      • Boil Advisory
    • A: Call the Health District!!!
    • Division of Environmental Health 946-7832
  • 71. Person in Charge
    • Person in Charge is the person that is accountable for all food safety matters
    • Must be able to demonstrate knowledge
      • Certification
      • No violations
      • Answer questions regarding food safety principles
  • 72. Review
    • Practice good hygiene especially hand washing
    • Protect food from cross-contamination
    • Learn to use and take care of your food thermometer
    • Know temperature requirements for cooking, holding, reheating and cooling
    • Keep hot food HOT and cold food COLD
      • “ Limit” the time food is in the temperature danger zone between 41° and 135°F
  • 73. So Remember. . .
  • 74.  
  • 75.  
  • 76. Any Questions Before the Post-Test?
  • 77. Post-test & Evaluation
  • 78. What’s Wrong with this Picture?