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  1. 1. Preventive Medicine Department NHTP
  2. 2. FOOD SERVICE TRAINING  Welcome to this class which offers a condensed training of the 4- hour training we give regular food service employees.  This Food Safety training will go over the following -Food Handling & Leftovers -Minimum Food Protection & Temps, Safe Holding Temps -Health Requirements of Food Employees -Personal Hygiene -Handwashing & Handwashing Facilities -Fingernails/ Personal Effects, Clothing & Storage of Personal Effects
  3. 3. FOOD SERVICE TRAINING CONT’D.. -Food Storage -Utensils -Self- Service -General Cleaning -Other Special Restrictions -Licensure
  4. 4. Food Handling  All foods used should be from approved sources.  Do not use same platters for raw and cooked foods  Separate platters & utensils for each food product ( I.e Meat vs. Rice vs. Veggies.  Leftovers are not permitted.
  5. 5. Minimum Food Protection & Temps, Safe Holding Temps  All potentially hazardous foods should maintain Temps (i.e. Meats, Fish, Dairy, Eggs, Heat treated plant foods (Cooked, Rice Beans and Veggies), cut Tomatoes & Melons). 135F or higher for hot holding & 41F and below for Cold Holding.  Specific Internal Food Temps Required:  -Pork & Fish 140F for 15 secs.  -Ground meat 155F for 15 secs.  -Poultry: 135F for 15 secs.
  6. 6. HEALTH REQUIREMENTS  PERSONNEL WITH FOLLOWING WILL NOT BE WORKING WITH FOOD:  Gastrointestinal illness symptoms  Diarrhea, fever, nausea/vomiting, jaundice(yellowing of eyes/ skin), sore throat  A lesion containing pus such as a boil  Persistent sneezing, coughing, runny nose  Sore throat with fever  Prohibited diseases  Salmonella typhi, Shigella species, E. coli O157:H7, Hepatitis A, or Norovirus
  7. 7. REINSTATEMENT OF THE ILL  Accomplished if a Food Handler is removed or excused from work environment due to a communicable illness.  PIC may reinstate with written approval from local medical authority  Must be written medical documentation  Must be free from the infectious agent of concern
  8. 8. PERSONAL HYGIENE  Eating, drinking, and tobacco in designated areas only  Closed beverage containers allowed when protected from contamination  Hair restraints required for all except wait staff, hostesses, and counter staff serving only beverages and wrapped foods .
  9. 9. HANDWASHING Ensure you Conduct Proper Hand Washing When Conducting Public Food Service: ∙Use soap when washing hands & ∙Dry hands with a single use Towel.
  10. 10. Handwashing  Clean hands and exposed portion of arms with soap  Wash for at least 20 seconds  Rinse with clean water  Emphasize areas under nails and between fingers
  11. 11. HANDWASHING: WHEN?  After  touching bare body parts other than clean hands  using the bathroom  coughing, sneezing, using a tissue  using tobacco, eating, drinking  handling soiled utensils or equipment  engaging in other contaminating activities  Before working with food  switching food products – (i.e. Raw foods to ready to eat foods)  or taking out garbage/ trash  During  food preparation
  12. 12. HANDWASHING FACILITIES  Must clean in a hand washing lavatory  Not in a food prep or service sink  Not in a curbed sink for mops or liquid waste  Signs requiring hand washing must be posted in food service areas and heads.
  13. 13. FINGERNAILS/JEWELRY  Trim nails short and filed ¼ inch  Nail edges cleanable and not rough  Jewelry on arms and hands is not authorized for personnel preparing foods with bare hands.  Exception: plain wedding band  If serving only, jewelry is allowed.
  14. 14. CLOTHING AND PERSONAL EFFECTS  Clean uniforms required  Change uniform when soiled or use clean outer garment. Change outer garment when moving from raw to ready-to-eat  Personal belongings should stored outside prep and serving areas
  15. 15. FOOD STORAGE  Temperatures  Frozen foods stored at 0°F or below  Fresh products stored at approximately 32°F - 40°F  Eggs/dairy received and maintained at 41°F or below
  16. 16. MINIMUM FOOD PROTECTION MEASURES  Apply good food sanitation practices  Maintain high personal hygiene standards  Keep potentially hazardous foods (PHFs) refrigerated or heated to temperatures that minimize the growth of pathogenic microorganisms
  17. 17. MINIMUM FOOD PROTECTION MEASURES  Inspect food products for wholesomeness, temperature and sanitary condition prior to acceptance  Cook PHFs appropriately to kill harmful microorganisms  Provide adequate personnel, equipment and facilities to ensure sanitary operation
  18. 18. MINIMUM FOOD PROTECTION MEASURES  Prevent rodent and insect infestation or contamination, as well as contamination of food with toxic chemicals  Use properly designed, cleaned, and sanitized equipment for its intended use
  19. 19. Quick Review Questions & Answers
  20. 20. Questions What are Minimum Cooking Temps for the following?:  Pork and game animals  Ground beef & ground meats  Poultry
  21. 21. Answers  145°F for 15 seconds  155°F for 15 seconds  165°F for 15 seconds
  22. 22. SAFE HOLDING TEMPS  Food which is not served immediately after cooking must be held at 135°F or above or rapidly cooled to 41°F or below  PHFs held outside of range > 4 hours must be discarded!  PHF ingredients which are consumed without further preparation (e.g., salads, sandwiches, filled pastry products, reconstituted foods, etc.) must be chilled to 41°F or below prior to preparation
  23. 23. UTENSILS  Ensure you have adequate amount for meal period  Utensils should be stored in food w/ handles extended.
  24. 24. SELF-SERVICE  Authorized items:  Bread, butter, crackers, relishes, condiments, beverages  Individually portioned deserts  Individually wrapped ice cream treats  Cookies  Fruit (fresh, canned, stewed, frozen)
  25. 25. GENERAL FACILITY CLEANING  Refuse containers  Empty during meal as needed and afterwards  Clean inside and out as needed
  26. 26. Other Special Restrictions/Requirements  Ice is considered a food product. It should be dispensed by a designated scoop stored in a self draining container (if used)  No cream-filled baked goods or stuffed foods- due to it being difficult to control bacteria growth.  No potato salad, macaroni salad, or coleslaw  Biggest contributors to food borne illness
  27. 27. Other Special Restrictions/Requirements  Sewage/ disposal disposed properly. Garbage shall be bagged prior to disposing in garbage container.  Single service Items such as plates and utensils shall be stored off floor and away from personal belongings.  Must fill out Special Events Application and approved by Prev Med prior to EVERY event
  28. 28. Licensure  All Food vendors or Special Events Food Sales -Should have a food handlers permit issued by the Preventive Medicine Authority.
  29. 29. The End  Any Questions or Comments?
  30. 30. References  TB MED 530/ NAVMED P-5010/ AFMAN 48-147_IP