This document provides an overview of food safety practices related to handling practices at different stages in the food flow, including purchasing, receiving, storing, preparing, cooking, holding, cooling, and reheating. Key recommendations include checking supplier quality and inspection reports when purchasing, verifying temperature and quality when receiving deliveries, storing foods at proper temperatures and separating raw and ready-to-eat items, using a food thermometer to ensure proper cooking and holding temperatures, rapidly cooling hot foods and reheating foods to the proper temperature if necessary, and maintaining clean and sanitary conditions throughout food handling.

1. Course Code : HTL-211
Teacher’s Name: VAIA VELLI

2.  Using Thermometers
 Cross Contamination
 Preventing Foodborne Illness
 Responding to a Crisis
 Pest Control
 Handling Practices

3.  Thermometers are essential tools in any
foodservice operation, and are necessary to
implement a food safety program
 Thermometers are designed for different uses
and different temperature ranges
 Food thermometers need to measure
temperatures between -18 °C and 104 °C

4.  Probe thermometers
 Bi-metal thermometers
 Oven safe thermometers
 Equipment thermometers

6.  Clean and sanitize thermometers before each
use
 Store food thermometers in an area that is
clean and where they are not subject to
contamination
 Check and change batteries in digital
thermometers on a routine basis

7.  Measure the internal temperature of food by
inserting the stem of the thermometer into
the thickest part of the food being sure to
cover the sensor
 Wait for the dial or digital indicator to
stabilize at desired temperature for about 15
seconds
 Take temperatures based on the type of food

8.  When?
o Weekly
o When they are dropped
o More often if specified by local policy
 How?
o Ice Water Method
o Boiling Water Method
 Documenting Calibration

10.  the transfer of harmful bacteria or viruses
from one surface to another surface
 can occur when contaminated hands or
gloves touch food, when contaminated food
comes in contact with another food, and
when contaminated equipment or work
surfaces come in contact with food

11.  Wash hands at appropriate times using proper
procedures
 Wash fresh produce in clean, running, drinkable
water
 Use appropriate utensils for serving food
 Clean and sanitize work surfaces
 Use color-coded cutting boards to minimize
cross contamination
 Clean and sanitize equipment between uses
 Check concentration of sanitizing solutions to
make sure they are appropriate

12.  In each description below, food was cross-
contaminated and caused foodborne illness.
 Your task is to determine what you think is
the most likely way it became cross-
contaminated.
 Beside each description, write
 “F” for food to food contamination,
 “H” for hand to food contamination, or
 “E” for equipment to food contamination

14.  As you have learned, food safety is very
important !!
 Everyone employed in the industry has an
important role in ensuring the safety of food
served
 Managers and employees have some similar
responsibilities, but they also have unique roles
 The manager is responsible for implementing a
strong food safety program but the manager
cannot implement the program alone
 Each employee must fulfil his or her
responsibilities. It really is a team effort!

15.  When a complaint is received and foodborne
illness is suspected, a manager must follow
the company’s guidelines and demonstrate
leadership

16.  The school nutrition manager's worst nightmare is coming to
life. The sixth-grade class went on a field trip, and the cafeteria
furnished reimbursable lunches to students who ordered them.
The lunches were packed and picked up that morning and put on
the bus. The children ate lunch around noon.
 When the students returned to their classroom around 2 o'clock,
a couple of them complained of nausea, headaches, and achy
muscles. Some students were vomiting and had to call parents to
go home. Concerned that this could have been caused by the
lunch, the teacher tells the principal, who immediately comes to
the school nutrition manager's office. He decides to call the local
public health department because two or more students have
reported the same symptoms, and all ate the school lunches
packed for the field trip.
 What should the manager do?

17. 1. Be calm and cooperate with the health
department. There may be many plausible
explanations for the symptoms that the
student/students are experiencing, and they
may have nothing to do with food served in
the cafeteria. Remaining calm will help you
respond rationally and systematically to the
situation. So, don’t panic but calmly
approach the situation based on what you
have been taught to do
2. Talk with your supervisor immediately to
communicate the situation and seek
additional guidance.

18. 3. Stop serving the suspected food. If you have any
idea about which food might have been
implicated, stop serving it or using it as an
ingredient
4.Keep samples of suspect foods. If you have any
idea about foods that might have been
implicated, save samples in the original
container, containers that have been cleaned and
sanitized, or new plastic bags. Securely wrap the
samples and label with the contents and date,
and mark “DO NOT USE AND DO NOT DISCARD”.
Store the samples in the refrigerator until you are
told that they can be discarded. If possible, save
the container, box, or case, wrapping, and metal
clips used on the original packaging. Save the
food label and invoice in case that the supplier
needs to be contacted.

19. 5. Cooperate with the health department to
gather information. If warranted, the local
health department will conduct an
investigation. Follow directions from the
individual who is leading the investigation.
This may include providing food samples,
providing records, or answering questions
about food handling practices in your
operation
6. Report the information you were asked to
assemble. Provide all information requested,
even if the information is not all positive.

20. 7. Do not give medical advice—that should be left
to the health professionals. If a foodborne
outbreak is suspected, cooperate with the health
department and let them provide any information
needed. Be careful not to diagnose, interpret
symptoms, or suggest treatments. Responding to
a Foodborne Illness Prevent Foodborne Illness—
Understanding Microorganisms Lesson 2 45
National Food Service Management Institute
8. Direct all media inquiries to the designated
school district representative. Work with your
district foodservice director to direct all inquiries
to the appropriate spokesperson within the
school district.

21.  Pest control is important to maintaining a
clean and sanitary kitchen and food does
not become contaminated
 Cleaning and maintenance are keys to
preventing pest infestation

22.  Cockroaches
 Flies
 Rodents
 Ants - at certain times of the year

23.  Cockroaches live and breed in hard-to-clean places, such as
o Holes in walls, floors, and ceilings;
o Damp places;
o Behind boxes;
o Seams of bags; and
o Folds of paper
 Cockroaches like dark, warm, and moist places. They can carry
disease-causing microorganisms
 Generally, cockroaches search for food at night. So if you see
cockroaches during the day, it indicates a major infestation!!!
 Other signs of infestation include
 A strong, oily odor;
 Feces that look like large grains of pepper; and
 Brown, dark brown, dark red, or black capsule-shaped egg
cases.

24.  Flies feed on waste and can carry a wide range of
foodborne illnesses
 They can enter a building through holes the size
of a pinhead and can contaminate food with their
mouth, footpads, hair, or feces
 Flies are attracted to places protected from the
wind and to edges such as garbage can rims
 They lay their eggs in warm, decaying material
protected from sunlight and are fond of human
waste areas

25.  Rodents carry many disease-causing
organisms and parasites
 When rodents leave feces, urine, and other
filth on food or surfaces, these organisms can
be transmitted easily to people
 They tend to hide during the day, but they
leave signs, such as
o droppings
o tracks on dusty surfaces
o nesting materials
o holes in baseboards, wall board, and in other
wood

26.  Use a licensed pest control operator to
implement an ongoing pest control program
 Fill any openings or cracks in walls and floors
 Fill any openings around equipment fittings
or pipes
 Keep screens on all windows and doors in
good shape, and make sure that they fit
tightly
 Use self-closing doors that open outward

27.  Inspect all food for signs of infestation before storing
 Store food 15 to 20 cm off the floor and away from
walls
 Remove cardboard boxes from food in dry storage
(for example, a cardboard box used for shipping
canned goods)
 Discard empty cardboard boxes
 Maintain proper storage temperatures
 Install an air door at entrances to the operation to
prevent bugs from entering
 Paint storage room floors or borders around room
white to make it easier to see evidence of pests

29.  You began the new school year at Red Oak High
School after several years as manager in another
school in the district.
 During the week before school started, you noticed
evidence of pests, including cockroaches and flies.
 Although the school had been closed for the summer,
you found out from the principal that the pest control
company serviced the school regularly.
 You decided that you would work with foodservice
staff to make changes to help prevent infestations.
Your first task was to walk around the kitchen and
observe where and why the pests were in the kitchen.
Below are observations you made.

31.  Question 1
What is an example of an opportunity for
equipment-to-food cross contamination?
A. Can openers are not cleaned and sanitized
B. Raw ground beef is stored above sliced
cheese in the refrigerator
C. Gloves are not used when assembling chef
salads
D. Employee has long fingernails and does not
use a nail brush

32.  Question 2
Which of the following is NOT a practice that
should be used for disposable gloves?
A. Gloves may be reused if preparing the same
food
B. Hands should be washed and dried before
putting on gloves
C. Gloves should be changed if they are torn
D. Gloves should be used when handling ready-
to-eat foods

33.  Question 3
Which of the following statements about
thermometer calibration is NOT true?
A. The ice-point method is safe and easy to use
B. The boiling-point method checks calibration at
100 ºC
C. Thermometers should be calibrated when they
are dropped
D. Thermometers need only be calibrated monthly

34. Handling Practices
It is important to follow basic
food handling practices at each
operational step in the flow of
food
purchasing
receiving
storing
preparing
cooking
holding
serving
cooling
reheating
serving

35.  Suppliers should:
 have a good reputation
 follow local and EU food safety laws
 buy products from approved sources
Purchasing Practices

36.  Look at suppliers’ latest inspection
reports and product laboratory analysis
 Request a copy of HACCP programme
or any Safety programme
 Visit warehouses periodically to check
on cleanliness
Purchasing Practices

37. The goals for receiving are:
 to make sure foods are fresh and safe when delivered
to the operation and
to transfer foods to proper storage as quickly as
possible upon delivery
The person receiving a food delivery
 temperatures, code dates, thawing/refreezing, pest
damage....
 should not accept deliveries that do not meet
standards
 Discard any containers that are dented, bulging, or
cracked
Receiving Practices

38. Receiving Practices
The receiving area should be
organized and appropriate for receiving;
clean and free of items that might encourage pests,
such as boxes and debris
well lit
equipped properly
Necessary equipment for the receiving area include
a pen and a clipboard or other writing surface
a food thermometer
a receiving form for recording temperatures
a clean cart or hand truck for moving items to
storage

39. Receiving Practices
check the delivery truck to make sure that it looks and
smells clean and maintains the appropriate temperature
for the food products being transported
food and supplies should be inspected when delivered
to make sure they are of the quality ordered and are
delivered in good condition
When checking food items make sure
foods meet delivery temperature, food specification, and
quality requirements
foods are within the expiration date, especially items
such as milk, eggs, and other perishable items; and
foods are in airtight, moisture-proof packaging

40. Receiving Practices
Frozen foods should show no signs of thawing and
refreezing
Signs of thawing and refreezing include presence of large
ice crystals, solid areas of ice, excessive ice in containers, or
wet looking spots on cardboard packaging
Also, make sure
canned foods show no signs of deterioration, such as
swollen sides or ends, flawed seals or seams, dents, or rust;
packaged foods are not damaged and do not show signs of
insect infestation; and
dairy, bakery, and other foods are delivered in flats or
crates that are clean

42. •Maintain appropriate temperatures
•Keep the storage area clean and secure
•Store all food and supplies at least 15cm above
the floor
•Keep all items in their original containers or
appropriate containers
•Label and date mark items
•Rotate stock using FIFO—first in, first out
•Check expiration dates
•Prevent cross-contamination
Storing Practices

43.  use appropriate containers
 keep time/temperature control for
safety foods at safe temperatures
 check and write down temperatures
of food and storage areas
 keep storage areas and equipment
clean and dry
 store food at least 6 inches off the
floor
Storing Practices

44.  4 types of storage areas
1.Dry storage 10oC-20oC
2.Chemical storage
3.Refrigerated storage 5oC and below
4.Freezer storage -23 to -18
Storing Practices

46. Main concerns of food handlers are
to:
•prevent contamination of food
•control the time food is in the
temperature danger zone
•use safe food handling practices.
Preparation Practices

47.  Thawing
Thaw frozen food in one of these ways:
 in refrigerator
 in cool water
 in microwave
 as part of the cooking process
 Preparation
•Write down temperatures and preparation
times
•Use clean and sanitized utensils
Preparation Practices

48.  Cook food to the appropriate internal cooking
temperature
 Use a food thermometer
 After cooking, serve food
as soon as possible
Cooking Practices

50. KEEP
HOT FOOD
HOT
and
COLD FOOD
COLD
 Use a food thermometer
 Food can be contaminated after preparation or
cooking
DANGE
R ZONE
60°C
5°C
Holding

51. Keep Cold food Cold
Maintain the refrigeration unit at the
appropriate temperature
Surround cold items with ice
Place ice sheets under cold items
Transport and store foods in insulated
containers
Freeze containers before use
Use batch preparation and serving methods.
This involves putting a small amount of food
out at a time and changing containers
frequently

53. Keep Hot food Hot
Use a heated holding unit that has a
thermometer gauge
Use batch preparation to reduce the holding
time
Use steam tables for serving lines.

54.  If cooked food will be stored and served later,
cool it rapidly
 To cool large amounts:
 divide into smaller amounts
 place in shallow pans
 use ice-water bath, ice paddles, blast chiller
 add ice or cold water as part of recipe
Cooling

55. Hot foods should be cooled using a 2-step
process:
from 60 ºC to 21 ºC within 2 hours. If this is
not achieved, the food must be reheated to 75
ºC for 15 seconds or be discarded.
Within a total of 6 hours, food must be
cooled from 60 ºC to 5 ºC, if step one is
achieved
Foods starting at room temperature (21 ºC)
must be cooled to 5 ºC within 4 hours
Cooling

57. Reheating
Reheating is the process of heating a previously
cooked food or a leftover
Reheating must be done to the appropriate
temperature, and it must be done quickly
The rule for reheating is that food must be
heated to 73 ºC for 15 seconds within 2 hours
The goal is to take food through the temperature
danger zone as quickly as possible
Because of the need to quickly reheat food, only
use cooking equipment for reheating. Never use
hot-holding equipment for reheating

59.  Need to train staff in safe serving procedures
 Safest for meals to spend no time in danger
zone
 Meal temperatures should be measured and
written down
 Staff should:
 clean hands before handling food containers
 have hand sanitizer
Serving

60.  Conduct self-inspections often
to make sure proper food
safety procedures are followed
 Can use same checklist as
regulatory agency
 Correct risks as soon as
possible
Self-inspections

61. Scenario and discussion