presentation on food safety

3. Anyone who eats food prepared in your home
OR in a foodservice establishment has a right
to expect safe food served in a safe
environment on safe premises.
‘Premises’ include a
foodservice establishment
and the property around it.
A restaurant manager is supposed to know the hazards, do whatever
is necessary to correct them, and be sure there are proper warnings
where everyone can see them. If an accident does happen,
restaurants may be held ‘legally responsible’. This principle is the
same one that applies to home ownership. LIABILITY means the legal
responsibility that one person has for another.
A ‘general safety audit’ identifies areas
and practices that may be hazardous to
employees or customers.

4. Workers’ Compensation is a
state-administered program
that helps employees who
are injured in accidents
related to work, or become
sick for job-related reasons.
It provides payments for
lost work time, payments
for medical treatment, and
payments for rehabilitation
and retraining.
The Occupational Safety and Health Administration (OSHA) is the
federal agency that creates and enforces safety-related standards
and regulations in the workplace. One such regulation requires that
restaurants have a Hazard Communication Standard (HCS), and that
employers notify all employees about chemical hazards on the job
and provide training for their safe use.

5. Chemicals sometimes pose
physical hazards because they are
flammable, explosive, highly
reactive to air or water, or stored
under pressure that could cause
damage to property and burns.
Chemicals sometimes pose
health hazards because they can
cause long- or short-term
injuries or illnesses. They may
be toxic (poisonous),
carcinogenic (cause cancer), or
corrosive (cause a material to be
eaten away or dissolved).
Each chemical in a foodservice
operation must have a Material Safety
Data Sheet (MSDS) that describes the
hazard it presents, first aid,
procedures for handling it,
manufacturer contact info, etc.
Ammonia, brass and silver cleaners,
chlorine bleach, coffee pot cleaners,
degreasing agents, disinfectants, drain
cleaners, floor cleaners, dishwashing
detergent, propane, butane, and
pesticides are all examples.

6. There are 3 classes of fire hazards in a
kitchen or restaurant environment:
Class A includes wood, paper, cloth, or
cardboards; Class B includes
flammable liquids, gases, or grease;
Class C includes electrical equipment
and circuits. Portable fire extinguishers
are marked A, B, C, or a combination.
Arson refers to the deliberate
and malicious burning or
property. Good fire safety
procedures and building
security can minimize risk.
Smoke detectors
must be placed
where they have a
flow of air past them,
not in dead spaces
such as at end of
hallways or between
ceiling beams. Heat
detectors are
activated by
significant increases
in temperature.
To put out a fire: remove the fire’s fuel
supply; deny it oxygen; cool the fire’s point
below it’s combustion point (throw on salt;
flour will burn), or disrupt the flame’s chain
reaction with a fire extinguisher.
After smoke comes
fire. NEVER throw
water on a grease
fire!
CLICK ON THIS PICTURE TO SEE VIDEO

7. In order to serve food
while it is hot, it may
be served on heated
plates or in skillets.
Warn your guests
about hot dishes or
hot fillings in food, or
about extremely hot
liquids.
Use potholders. Do not
substitute dishcloths that
may be damp or towels
that hand down.
Avoid steam
burns on
hands &
arms.

8. Keep traffic patterns clear;
check for exterior weather
hazards; wipe up spills or
grease on floors immediately;
make sure lighting is good;
check stairway handrails for sturdiness and stairway coverings must be
secure; never use stairs or landings for storage; use ladders safely.

9. Lift items carefully to avoid injury, especially to
your back:
A. stand close to the load with one foot slightly
in front of the other; feet shoulder-width apart
B. stand straight; face the load; bend at the
knees and lower yourself with the leg muscles
C. grip the load with your whole hand; keep
wrists straight; tighten stomach muscles;
slightly arch the back; check the weight and
balance of the load; transfer weight to your legs
as you lift the load; do not twist
D. keep the load close to the body and elbows
against the side of your body
E. look for hazards in your way, such as people,
obstacles, sharp corners, stairs, etc.
F. give people carrying heavy objects the right-
of-way
G. use hand trucks, dollies, and carts when
possible

10. Use equipment with blades
carefully, such as slicers,
blenders, choppers, and
grinders. Employees under the
age of 18 cannot operate these
in restaurants or grocery stores.
Practice safety when using cutting strips on
plastic wrap, waxed paper, and foil products.
Edges of tin or
aluminum cans can
be very sharp after
opening.
Use care when using
utility knives to open
boxes or crates.
Sweep up large pieces of broken glass and discard in clearly marked
containers. Use a wet paper towel to wipe up counters and floors to
pick up the smallest fragments of glass BEFORE using your dishcloth.

11. Sharp knives are
safer than dull
ones; you exert
less force.
Use a ‘claw hold’
when chopping
or dicing,
keeping the tips
of the fingers
tucked back and
slightly under.
Wash knives separately; do not let them
‘hide’ while soaking in soapy water;
pass the knife to another person by
laying it down on a sanitized surface and
allowing them to pick it up; carry a knife
with the point down and slightly away
from the body; only use knives for their
intended purpose; step out of the way of
a falling knife, not attempting to catch it.

12. When plugging in or
unplugging an electrical
appliance, grasp the plug
end, NOT the cord.
Always unplug the mixer
BEFORE inserting or
ejecting beaters. Use care
to keep spoons, rubber
spatulas, long hair strands,
or fingers away from
moving beaters.
Use sturdy stepstools
for climbing. Do not
store heavy equipment
over your head.
Electricity and water do
not mix!
Avoid the use of extension cords. Do not
overload electric circuits.
Tie back long hair; do not
wear loose clothing.

13. Small 1st
(redness) and
2nd (blisters)
degree burns
can be treated
immediately.
Reduce the heat of the burn by running cool
water (water that is too cold or ice may cause
shock) over the burn. Use a burn ointment
or sap from the aloe plant to sooth and keep the burned area moist if
the area appears dry and cracked. Loosely bandage the area, if
needed, but allow air to assist healing. Do not break blisters.
Effective first aid for either light injuries or until
more complete treatment can be provided, meets
the injured person’s emotional and medical needs.
Allow minor cuts to bleed for a bit, to wash the
germs back out of the wound. Rinse with cool water,
or apply pressure to stop the bleeding. Apply an
antiseptic and a bandage.

14. Choking can be caused by:
Trying to swallow large pieces of poorly
chewed food.
Drinking alcohol before or during meals.
Alcohol dulls the nerves that aid in
swallowing.
Wearing dentures. Dentures make it
difficult to sense whether food is fully
chewed before it is swallowed.
Eating while talking excitedly or laughing.
Eating too fast.
Walking, playing, or running with food or
objects in the mouth.
Children eating foods the size of a hot dog
or grapes, nuts, raw vegetables, & popcorn
* * * * *
The Heimlich Maneuver
clears the airway of a
person who is choking.
Cardio-Pulmonary Resusitation (CPR):
clear the Airway, Breathe for the person, and
restore Circulation through chest compressions.

16. The #1 cause of food poisoning is the
improper cooking and storage of food.
Poor hygiene comes in second.
The people at the highest
risk of dying from food
poisoning are very young
children and the elderly.

19. The most common source of
botulism is in low-acid
canned foods.
1. NEVER USE FOODS FROM
BULGING CANS
2. AVOID DEEPLY DENTED
CANS, ESPECIALLY AT THE
SEAM OF THE CAN
3. DISCARD FOOD THAT
EXPLODES FROM A CAN
WHEN OPENED
4. DON’T TASTE FOODS YOU
SUSPECT MAY BE SPOILED

20. IF the e.coli organism is living in the intestines of
a healthy cow, and…IF the fecal matter inside
these intestines touches the meat during the
butchering process, and…IF you eat this meat
without thoroughly cooking if first…
…then you can get e.coli poisoning.
Thorough cooking of the
meat, until there is no pink
remaining, kills the e.coli
organism. Hamburger is
the most common source
of a large outbreak.
Meat is not the only source. Any
food or liquid can become
contaminated if it comes in
contact with the infected fecal
matter. Even sewage-
contaminated flood waters can
pose a threat.

21. The leading cause of food poisoning.
Source: eating, or coming
in contact with raw or
undercooked chicken.
Washing hands and
work surfaces is the
best preventative for
cross-contamination.
Use hot water and soap,
or better yet, a diluted
bleach solution.
(kam′pi-lō-bak′ter)

22. The second leading cause of food poisoning,
salmonella is most often associated with eating
raw or undercooked eggs.
Even eating raw cookie dough and cake batter can place
you at risk, because they contain uncooked eggs.
Cooking destroys this bacteria, so cook eggs ‘til yolk is
firm to eliminate all risk.

23. Good hygiene of the
food handler limits
the spread of this
food poisoning.
This bacteria can be
transferred from the
skin, nose, and
mouth to the food.

24. The cowboys of the old west
feared contracting a case of
“toe-main” poisoning, from
eating the camp cook’s bad
chow. This wasn’t some new
fangled fatal disease…it’s just a
word that meant the same thing
as “food poisoning”.
PTOMAINE
POISONING!
(spelled correctly!)

25. DRINK FLUIDS. That is
the first and most
important step to
recovery. Consult a
physician if symptoms
become severe or last
longer than 12 hours.
Doctors can only
help treat the
symptoms. Do
not induce
vomiting. By the
time you actually
feel sick, the
poisoning is past
the stomach.

26. Although molds can cause foodborne illness, they more likely
cause allergic reactions.

27. Aluminum foil may corrode
if used to store acidic
foods such as tomato
sauce. It will get little holes
in it and leave an
unpleasant, but not harmful
metallic taste in the food.
De-tinning is a
dark discoloration
of a can lid or
lining. It is simply
a non-harmful
chemical reaction
of acid, metal, and
oxygen.
METAL AND
ACIDIC
FOODS
DON’T MIX!

28. High in protein,
Low in calories,
But soooooo
disgusting!

29. After thawing foods, you must
cook them before refreezing.
NEVER stuff the turkey until you
are ready to put it in the oven!
Any food
containing
mayonnaise
must be kept
cold at all
times!
Keep the inside of
your refrigerator very
cold… the lowest
shelves being the
coldest!
Wash all fruits and vegetables
before eating them!

30. Which one of the
safety rules did you
break?