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
-Handwashing & Handwashing Facilities
-Fingernails/ Personal Effects, Clothing & Storage of
FOOD SERVICE TRAINING CONT’D..
-Other Special Restrictions
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.
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.
PERSONNEL WITH FOLLOWING WILL NOT BE
WORKING WITH FOOD:
Gastrointestinal illness symptoms
Diarrhea, fever, nausea/vomiting, jaundice(yellowing of eyes/ skin),
A lesion containing pus such as a boil
Persistent sneezing, coughing, runny nose
Sore throat with fever
Salmonella typhi, Shigella species, E. coli O157:H7, Hepatitis
A, or Norovirus
REINSTATEMENT OF THE ILL
Accomplished if a Food Handler is removed or excused
from work environment due to a communicable
PIC may reinstate with written approval from local
Must be written medical documentation
Must be free from the infectious agent of concern
Eating, drinking, and tobacco in designated areas only
Closed beverage containers allowed when protected
Hair restraints required for all except wait staff,
hostesses, and counter staff serving only beverages and
wrapped foods .
Ensure you Conduct Proper Hand Washing
When Conducting Public Food Service:
∙Use soap when washing hands &
∙Dry hands with a single use Towel.
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
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
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.
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.
CLOTHING AND PERSONAL
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
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
MINIMUM FOOD PROTECTION
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
MINIMUM FOOD PROTECTION
Inspect food products for wholesomeness,
temperature and sanitary condition prior to
Cook PHFs appropriately to kill harmful
Provide adequate personnel, equipment and facilities
to ensure sanitary operation
MINIMUM FOOD PROTECTION
Prevent rodent and insect infestation or
contamination, as well as contamination of food with
Use properly designed, cleaned, and sanitized
equipment for its intended use
What are Minimum Cooking Temps for the following?:
Pork and game animals
Ground beef & ground meats
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
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
PHFs held outside of range > 4 hours must be
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
Ensure you have adequate amount for meal period
Utensils should be stored in food w/ handles
GENERAL FACILITY CLEANING
Empty during meal as needed and afterwards
Clean inside and out as needed
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
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
All Food vendors or Special Events Food Sales
-Should have a food handlers permit issued by the
Preventive Medicine Authority.