2. www.imsatt..com Excellency in skills &
If you discover:
• A fire
• Medical Emergency
• Other emergency
If you hear the emergency alarm sounding:
• Outside
• Inside
– Fire Exits
– Assembly Point
– Scheduled Emergency drills
Facilities
• Prayer Rooms
• Location of toilets
• Location of refreshment s area
• Arrangements for smokers
GSMs
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Emergency Procedures
3. www.imsatt..com Excellency in skills & 3
Why it’s part of your job to produce clean, safe food.
The importance of personal hygiene.
What to look for inside and outside the building that can cause contamination.
How to prevent contamination from equipment, tools, and utensils.
How to safely handle and inspect raw materials and ingredients and how to
document those inspections.
objectives
4. www.imsatt..com Excellency in skills &
What makes us ill?
①Chicken
②Meats
③Ground meats
④Fin fish
⑤Shellfish
①Produce
②Poultry
③Beef
④Eggs
⑤Seafood
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5. www.imsatt..com Excellency in skills &
What causes foodborne illness?
①Food from unsafe source
②Inadequate cooking
③Improper holding temperature
④Contaminated equipment
⑤Poor personal hygiene
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6. www.imsatt..com Excellency in skills &
What food causes illness?
• Any food can cause foodborne illness
– Even non-time/temperature control for safety foods
• Characteristics of a time/temperature control for
safety (TCS) food:
– Low acid
– Moist
– Contains protein
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Keep time/temperature control for safety food out of the
temperature danger zone!( 5 degree to 57 degree)
7. www.imsatt..com Excellency in skills &
Temperature danger zone
• When food is in the
danger zone, harmful
bacteria can grow,
multiply, and possibly
cause infection
• Bacteria can double in
number in as little as 20
minutes
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8. www.imsatt..com Excellency in skills &
• Bacteria can be transferred from one food to another
if food is not properly stored.
• Store raw food below cooked or ready-to-eat food.
• Properly cover foods.
Cross contamination
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10. www.imsatt..com Excellency in skills &
Employee policies
• Uniform policy
– Closed/steel toed
boots
– Gloves
• Hair and nails
trimmed
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11. www.imsatt..com Excellency in skills &
Basics of Hand washing
① Wet hands with warm water
② Apply hand soap
③ Scrub for at least 10-15 seconds, while cleaning under fingernails
and between fingers
④ Rinse thoroughly under warm running water
⑤ Dry with a single-use paper towel or warm-air hand dryer
⑥ Use paper towel to turn off the water faucet and to open the
bathroom door when returning to work
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**Remember that hand sanitizers are not a replacement for effective
and proper hand washing.**
12. www.imsatt..com Excellency in skills &
When to wash hands
• After using the bathroom
• After coughing, sneezing,
smoking, eating, drinking
or touching body
• Before putting on gloves
• After any clean up activity
• After handling garbage or
trash
• Do not handle food
with bare hands if you
have a sore that
contains pus or that is
infected
• Cover affected area
with a bandage, a finger
cot, and then a single-
use glove
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15. www.imsatt..com Excellency in skills &
Checking your thermometer
• Check the accuracy of
all thermometers:
– Daily
• For calibration,
prepare in advance
– Purchase ice and store
in cooler
– Container to hold ice
• If not correct,
calibrate
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17. www.imsatt..com Excellency in skills &
Food Labels
• Do not remove the labels from commercially
processed food
• If removed, label the container with the name of
the contents
• Date food items with the month and year
• Fresh produce should be dated with month and day
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18. www.imsatt..com Excellency in skills &
Temperature of storage units
• Refrigeration
– Must keep food at 5°C or colder
– Air temperature should be 0°C or colder
• Freezer
– Must keep food at -18 °C or colder
– Air temperature should be -18 °C or colder
– Keep floors dry and clean
• Dry storage
– Best if temperature is between 10°C and 22°C
Humidity level should be between 50% and 60%
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19. www.imsatt..com Excellency in skills &
Storage of cleaning chemicals
• Improperly stored
chemicals can possibly
contaminate food
• Store separate from
food, equipment,
utensils, linen, and
single-service and single-
use items
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20. www.imsatt..com Excellency in skills &
Material safety data sheets
• Occupational Safety and Health Administration (OSHA)
requires a Material Safety Data Sheet (MSDS) for all
chemicals
• On every MSDS, be familiar with the following sections:
– 4.0 Fire and explosion data
– 5.0 Reactivity data
– 6.0 Spill or leak procedures
– 7.0 Health hazard data
– 8.0 First aid
– 9.0 Protective measures
– 10.0 Additional information/precautions
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21. www.imsatt..com Excellency in skills &
First In, First Out (FIFO)
• FIFO ensures proper
rotation of foods in storage
• When foods are received,
put the oldest in the front
and the newest in the back
• Past-dated foods will lose
their quality and
sometimes become unsafe
• Inventory cycle
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22. www.imsatt..com Excellency in skills &
Salvaged items
• Providing a separate and
labeled storage area for
salvaged items
– To be taken to Food Bank if
possible
• Implementing procedures
for handling and removal of
salvaged, expired, damaged,
or contaminated foods
• Disposition of these food
items must also be
documented
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24. www.imsatt..com Excellency in skills &
How about this can?
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Straight sides
Undented seams Flat ends which curve
slightly inwards
Choose a can that has
these features:
25. www.imsatt..com Excellency in skills &
Cross-contamination in storage
• Bacteria can be
transferred from one
food to another if food
is not properly stored
• Store raw food below
cooked or ready-to-eat
food
• Properly cover foods
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26. www.imsatt..com Excellency in skills &
Proper storage to prevent contamination
Whole beef, fish, and
pork
Ground meats and
fish
Whole and ground
poultry
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27. www.imsatt..com Excellency in skills &
Storage layout and cleaning
• Cleaning is the process of
removing food and other soils
• Maintaining an unobstructed
12-18 inch distance from
walls to pallets
• Food products stored off floor
by 6 inches or on pallets
• Pick up debris and sweep
floors
– Broken pallets, plastic wrap,
etc
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30. www.imsatt..com Excellency in skills &
Preventative Maintenance
• Preventive maintenance tasks for your facility may
include:
– Cleaning condensers of refrigeration and freezer units
– Defrosting freezer units
– Oiling and lubricating moving parts of equipment.
– Changing HVAC filters if applicable
– Schedule fire suppression system
– Schedule fire extinguisher inspection
– Check cords and plugs for equipment operated by
electricity
– Maintenance of transport vehicles and equipment
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34. www.imsatt..com Excellency in skills &
Pest management
• Exclusion
– Deny pests access to:
• Food
• Shelter
• Dumpsters and
Recycling Area
– Keep area clean
– Locate dumpsters away
from doors
– Keep lids closed
– Use trashcan liners
– Empty and clean trash
frequently
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35. www.imsatt..com Excellency in skills &
Pest management
• Insecticide application
– Leave the job to the
professionals
– Avoid contaminating food
– Use baits for ants and
cockroaches
• Traps and baits
– Use for insects and
rodents
– Check rodent traps daily
– Leave rodent baiting to
outdoor areas and to the
professionals
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36. www.imsatt..com Excellency in skills &
Pest management
• Inspect and date all
deliveries
• Discard or return
infested or expired
products
• Clean up spills as soon
as possible
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FIRST IN FIRST OUT
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Receiving
• Check delivery schedule
• Reconcile the amount of product received
with the amount of product ordered
• Condition of delivery vehicle
– Clean, good repair, proper temperature, no
insects, no rodent droppings, and no meat juices
on the floor
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41. www.imsatt..com Excellency in skills &
Receiving
• Organize storage space
before deliveries
• Inspect food items to
minimize the risk for
foodborne illness and
liability
– Insert a food
thermometer between 2
packaged products to
check the temperature
– Check dates of
perishable goods
– Mark with date arrival or
use by date
• Inspecting deliveries for
– Tampering,
discoloration, pinholes,
leakage
– Unusual packages
– Contamination (rodent
activity or insects)
– Proper temperatures
(receiving log)
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42. www.imsatt..com Excellency in skills &
Receiving
• Unloading food items
– Frozen first, refrigerated
second, and dry goods last
• Substandard food items
(Rejection policy)
– A record should be kept of
rejected food items
– Photos should be taken if
necessary
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43. www.imsatt..com Excellency in skills &
Temperature danger zone
• When food is in the
temperature danger zone,
harmful bacteria can
grow, multiply, and
possibly cause infection
• Bacteria can double in
number in as little as 20
minutes
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44. www.imsatt..com Excellency in skills &
Accepting or Rejecting a Food Delivery
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Food Criteria for Accept Delivery
Raw meat and
poultry
5°C or colder, visible inspection stamp, reddish pink
color or no odor, packaging clean and no tampering
Eggs Shell eggs at 8°C or colder, liquid eggs at 5°C or
colder, clean and untracked, no tampering
Fresh produce Clean, in good condition and no tampering, if cut or
processed must be 5°C or colder
Dry foods Clean packaging and no tampering and no signs of pest
infestation
Canned foods Clean container and no tampering, label intact, no rust or
corrosion, no sharp dents.
46. www.imsatt..com Excellency in skills &
Pre loading process
• Check to make sure
the truck is clean and
remove any debris
• Turn on cooler at least
45 minutes
• Items to be loaded are
sorted and staged
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47. www.imsatt..com Excellency in skills &
Loading
• Wheels are chocked
• Dry products first
followed by refrigerated
and then frozen items
• Load to minimize
damage and movement
during transportation
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48. www.imsatt..com Excellency in skills &
Unloading
• Travel time with/without
refrigeration (temperature)
• Multi-stop delivery process
• Kitchen staff available to receive
product
• Unload with hand trucks
• Store all product in appropriate
location to prevent cross
contamination
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49. www.imsatt..com Excellency in skills &
Catering
• Prepared food is handled
to minimize
contamination during
transportation
– Vehicles shall be
maintained in a clean,
sanitary condition
• Temperature monitoring
– Cold foods cold < 5 C°
– Hot foods hot > 57 C°
• Food in transit must be
protected from
contamination and
must meet the
temperature
requirements noted
above
• Proper storage at
location
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51. www.imsatt..com Excellency in skills &
Cleaning
• Cleaning is the
process of removing
food and other soils
• Cleaning agents:
Detergents
Solvent cleaners
Acid cleaners
Abrasive cleaners
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52. www.imsatt..com Excellency in skills &
Sanitizing
• Sanitizing is the process of reducing the
number of microorganisms that are on a
properly cleaned surface to a safe level
• Sanitizing agents only work on properly
cleaned and rinsed surfaces
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53. www.imsatt..com Excellency in skills &
Locations
• Floors, trashcans, utility carts/dollies,
storeroom and shelving
• Hand sink, ice machine
• Walk in refrigerator and freezer
• Transport vehicles
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54. www.imsatt..com Excellency in skills &
How this process works
①Washing helps loosen soils and other organic
matter from the surface
②Detergent and scrubbing also helps break the
adhesion of microorganisms to the surface
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55. www.imsatt..com Excellency in skills &
How this process works
③Rinsing removes loosened soil and detergent
from the surface
This step is important because organic material
and detergent can bind up sanitizer making it less
effective
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56. www.imsatt..com Excellency in skills &
How this process works
④Applying the sanitizer to clean surfaces
actually provides a ‘kill’ step for reducing
the number of microorganisms
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57. www.imsatt..com Excellency in skills &
How this process works
⑤The surface is not completely free of
microorganisms, but the number is greatly
reduced
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58. www.imsatt..com Excellency in skills &
Measuring Sanitizer Strength
• A test kit that
accurately measures
the concentration of
sanitizing solutions
must be available
• The strength of
sanitizing solutions
must be measured
frequently during use
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59. www.imsatt..com Excellency in skills &
Material safety data sheets
• Occupational Safety and Health Administration (OSHA)
requires a Material Safety Data Sheet (MSDS) for all
chemicals
• On every MSDS, be familiar with the following sections:
– 4.0 Fire and explosion data
– 5.0 Reactivity data
– 6.0 Spill or leak procedures
– 7.0 Health hazard data
– 8.0 First aid
– 9.0 Protective measures
– 10.0 Additional information/precautions
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63. www.imsatt..com Excellency in skills &
Power Outage
Preventing cross contamination
Controlling time and temperature
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64. www.imsatt..com Excellency in skills &
Refrigerators
• Note the time the outage
occurred
• Food should be safe as long
as the power is out no more
than about 4 to 6 hours
• Leave the door closed
– When open needed cold air
escapes, allowing the foods
inside to reach unsafe
temperatures
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65. www.imsatt..com Excellency in skills &
Freezers
• Leave the freezer door closed
• With the door closed, food in
most freezers will stay below 5
C° for up to 3 days
– Full freezer should keep food
safe about 2 days
– Half-full freezer, about 1 day
• You can safely re-freeze
thawed foods that still contain
ice crystals and are 5 C° or less
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66. www.imsatt..com Excellency in skills &
Thawing
• Freezing does not kill microorganisms, but it does
slow their growth
• During a power outage, frozen food can begin to
thaw, resulting in the outer surface warming up and
allowing harmful microorganisms to grow
• The time it takes for food to thaw depends on:
– Amount of food in the freezer
– Kind of food
– Temperature of the food
– Size and insulation of freezer
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67. www.imsatt..com Excellency in skills &
When in doubt, throw it out!
• If it appears the power will be off for more than 6
hours
– Ice, dry ice, or frozen gel packs may be used to keep foods
at 5 C° or below
• Moving refrigerated food to a walk-in freezer or
obtaining a refrigerated truck are other options to
keep food safe
• Food should not be transferred to private homes.
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