This document provides information and guidance on food safety for food pantries. It discusses the ten riskiest foods regulated by the FDA, potential causes of food contamination, and ways to prevent contamination through proper receiving, storing, transporting, personal hygiene, cleaning, pest control, and recalls. It also addresses scenarios that pantries may encounter and could pose food safety risks. The overall message is that food pantries must practice proper food safety to protect the people they serve from foodborne illness.
This module is for use by community educators. It is meant to be used with general consumers or those who cook for groups such as religious instututions. It is not meant for food service.
This module is intended for community educators to teach their clients about cross-contamination. It is appropriate for general consumers and anyone that cooks for groups including religous institutions. It is not meant for commercial food service.
HRM 6: Bar Management and Operations
8:00-12:30 TTh
Bachelor of Science in Hotel and Restaurant Management- 2nd year
King's College of the Philippines
By: Ericka Acebedo
This module is for use by community educators. It is meant to be used with general consumers or those who cook for groups such as religious instututions. It is not meant for food service.
This module is intended for community educators to teach their clients about cross-contamination. It is appropriate for general consumers and anyone that cooks for groups including religous institutions. It is not meant for commercial food service.
HRM 6: Bar Management and Operations
8:00-12:30 TTh
Bachelor of Science in Hotel and Restaurant Management- 2nd year
King's College of the Philippines
By: Ericka Acebedo
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
Hi Friends,
Trust you all are well,
This presentation for all Hospitality Industry Professionals/Students
Please Keep sharing this to all who need it and comment for me for more presentations.
Please Keep Posting your comments. Many More to come soon
for download please mail me at rasrgm@gmail.com
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
Hi Friends,
Trust you all are well,
This presentation for all Hospitality Industry Professionals/Students
Please Keep sharing this to all who need it and comment for me for more presentations.
Please Keep Posting your comments. Many More to come soon
for download please mail me at rasrgm@gmail.com
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
DevOps and Testing slides at DASA ConnectKari Kakkonen
My and Rik Marselis slides at 30.5.2024 DASA Connect conference. We discuss about what is testing, then what is agile testing and finally what is Testing in DevOps. Finally we had lovely workshop with the participants trying to find out different ways to think about quality and testing in different parts of the DevOps infinity loop.
Dev Dives: Train smarter, not harder – active learning and UiPath LLMs for do...UiPathCommunity
💥 Speed, accuracy, and scaling – discover the superpowers of GenAI in action with UiPath Document Understanding and Communications Mining™:
See how to accelerate model training and optimize model performance with active learning
Learn about the latest enhancements to out-of-the-box document processing – with little to no training required
Get an exclusive demo of the new family of UiPath LLMs – GenAI models specialized for processing different types of documents and messages
This is a hands-on session specifically designed for automation developers and AI enthusiasts seeking to enhance their knowledge in leveraging the latest intelligent document processing capabilities offered by UiPath.
Speakers:
👨🏫 Andras Palfi, Senior Product Manager, UiPath
👩🏫 Lenka Dulovicova, Product Program Manager, UiPath
Securing your Kubernetes cluster_ a step-by-step guide to success !KatiaHIMEUR1
Today, after several years of existence, an extremely active community and an ultra-dynamic ecosystem, Kubernetes has established itself as the de facto standard in container orchestration. Thanks to a wide range of managed services, it has never been so easy to set up a ready-to-use Kubernetes cluster.
However, this ease of use means that the subject of security in Kubernetes is often left for later, or even neglected. This exposes companies to significant risks.
In this talk, I'll show you step-by-step how to secure your Kubernetes cluster for greater peace of mind and reliability.
UiPath Test Automation using UiPath Test Suite series, part 4DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 4. In this session, we will cover Test Manager overview along with SAP heatmap.
The UiPath Test Manager overview with SAP heatmap webinar offers a concise yet comprehensive exploration of the role of a Test Manager within SAP environments, coupled with the utilization of heatmaps for effective testing strategies.
Participants will gain insights into the responsibilities, challenges, and best practices associated with test management in SAP projects. Additionally, the webinar delves into the significance of heatmaps as a visual aid for identifying testing priorities, areas of risk, and resource allocation within SAP landscapes. Through this session, attendees can expect to enhance their understanding of test management principles while learning practical approaches to optimize testing processes in SAP environments using heatmap visualization techniques
What will you get from this session?
1. Insights into SAP testing best practices
2. Heatmap utilization for testing
3. Optimization of testing processes
4. Demo
Topics covered:
Execution from the test manager
Orchestrator execution result
Defect reporting
SAP heatmap example with demo
Speaker:
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
Encryption in Microsoft 365 - ExpertsLive Netherlands 2024Albert Hoitingh
In this session I delve into the encryption technology used in Microsoft 365 and Microsoft Purview. Including the concepts of Customer Key and Double Key Encryption.
GDG Cloud Southlake #33: Boule & Rebala: Effective AppSec in SDLC using Deplo...James Anderson
Effective Application Security in Software Delivery lifecycle using Deployment Firewall and DBOM
The modern software delivery process (or the CI/CD process) includes many tools, distributed teams, open-source code, and cloud platforms. Constant focus on speed to release software to market, along with the traditional slow and manual security checks has caused gaps in continuous security as an important piece in the software supply chain. Today organizations feel more susceptible to external and internal cyber threats due to the vast attack surface in their applications supply chain and the lack of end-to-end governance and risk management.
The software team must secure its software delivery process to avoid vulnerability and security breaches. This needs to be achieved with existing tool chains and without extensive rework of the delivery processes. This talk will present strategies and techniques for providing visibility into the true risk of the existing vulnerabilities, preventing the introduction of security issues in the software, resolving vulnerabilities in production environments quickly, and capturing the deployment bill of materials (DBOM).
Speakers:
Bob Boule
Robert Boule is a technology enthusiast with PASSION for technology and making things work along with a knack for helping others understand how things work. He comes with around 20 years of solution engineering experience in application security, software continuous delivery, and SaaS platforms. He is known for his dynamic presentations in CI/CD and application security integrated in software delivery lifecycle.
Gopinath Rebala
Gopinath Rebala is the CTO of OpsMx, where he has overall responsibility for the machine learning and data processing architectures for Secure Software Delivery. Gopi also has a strong connection with our customers, leading design and architecture for strategic implementations. Gopi is a frequent speaker and well-known leader in continuous delivery and integrating security into software delivery.
Software Delivery At the Speed of AI: Inflectra Invests In AI-Powered QualityInflectra
In this insightful webinar, Inflectra explores how artificial intelligence (AI) is transforming software development and testing. Discover how AI-powered tools are revolutionizing every stage of the software development lifecycle (SDLC), from design and prototyping to testing, deployment, and monitoring.
Learn about:
• The Future of Testing: How AI is shifting testing towards verification, analysis, and higher-level skills, while reducing repetitive tasks.
• Test Automation: How AI-powered test case generation, optimization, and self-healing tests are making testing more efficient and effective.
• Visual Testing: Explore the emerging capabilities of AI in visual testing and how it's set to revolutionize UI verification.
• Inflectra's AI Solutions: See demonstrations of Inflectra's cutting-edge AI tools like the ChatGPT plugin and Azure Open AI platform, designed to streamline your testing process.
Whether you're a developer, tester, or QA professional, this webinar will give you valuable insights into how AI is shaping the future of software delivery.
Essentials of Automations: Optimizing FME Workflows with ParametersSafe Software
Are you looking to streamline your workflows and boost your projects’ efficiency? Do you find yourself searching for ways to add flexibility and control over your FME workflows? If so, you’re in the right place.
Join us for an insightful dive into the world of FME parameters, a critical element in optimizing workflow efficiency. This webinar marks the beginning of our three-part “Essentials of Automation” series. This first webinar is designed to equip you with the knowledge and skills to utilize parameters effectively: enhancing the flexibility, maintainability, and user control of your FME projects.
Here’s what you’ll gain:
- Essentials of FME Parameters: Understand the pivotal role of parameters, including Reader/Writer, Transformer, User, and FME Flow categories. Discover how they are the key to unlocking automation and optimization within your workflows.
- Practical Applications in FME Form: Delve into key user parameter types including choice, connections, and file URLs. Allow users to control how a workflow runs, making your workflows more reusable. Learn to import values and deliver the best user experience for your workflows while enhancing accuracy.
- Optimization Strategies in FME Flow: Explore the creation and strategic deployment of parameters in FME Flow, including the use of deployment and geometry parameters, to maximize workflow efficiency.
- Pro Tips for Success: Gain insights on parameterizing connections and leveraging new features like Conditional Visibility for clarity and simplicity.
We’ll wrap up with a glimpse into future webinars, followed by a Q&A session to address your specific questions surrounding this topic.
Don’t miss this opportunity to elevate your FME expertise and drive your projects to new heights of efficiency.
3. Ten Riskiest Foods Regulated by the FDA
LEAFY GREENS
EGGS
TUNA
OYSTERS
POTATOES
CHEESE
ICE CREAM
TOMATOES
SPROUTS
BERRIES
A Warm-Up !
4. The Importance of Food Safety
We are accountable to our
regulators.
We must protect the people
we serve.
We feed a population at risk.
5. What is a foodborne illness?
An illness caused by eating contaminated food.
What is a foodborne disease outbreak?
The occurrence of two or more cases of the same illness.
What microorganisms cause foodborne illnesses?
Bacteria, viruses, fungi, parasites.
An Introduction to Food Safety
6. General Symptoms of Food Borne Illness Include:
• Abdominal Pain
• Stomach Cramps
• Diarrhea
• Vomiting
• Nausea
• Fever
The first symptoms usually occur during the onset time or first 38
hours.
The duration of the symptoms can be one to seven days.
Foodborne Illness
7. Pathogens need FAT TOM to
survive and grow in food:
• Food
• Acidity
• Time
• Temperature
• Oxygen
• Moisture
Potentially Hazardous Foods (PHF)
or Time & Temperature Control for
Safety Foods (TCS) allow pathogens
to grow and multiply.
Potentially Hazardous Foods
8. See if you can identify if these are high or low risk foods:
SPAGHETTI
OMELETTE
TURKEY
APPLE
CHEESE PIZZA
JUMBO SHRIMP
PLAIN BAGEL
ACTIVITY
9. Contamination is the presence of PHYSICAL, CHEMICAL,
or BIOLOGICAL MATTER in our food or food
environment.
Food may be contaminated:
• Before delivery
• Because of poor hygiene
• By customers
TYPES OF CONTAMINATION
10. • PHYSICAL: hair, glass, paper, plastic, scabs, rodent
droppings, flies, bones from meat/ fish.
• CHEMICAL: pesticides sprayed on fruit or vegetables,
freezer refrigerants, drugs, food additives, and
chemicals from cleaning products and metal or non-
food-grade cookware and storage
• BIOLOGICAL: bacteria, viruses, fungi, parasites.
TYPES OF CONTAMINATION
11. • Cross Contamination
• Poor Personal Hygiene
• Improper Cleaning and
Sanitation
• Time and Temperature Abuse…
WHAT IS THE TEMPERATURE
DANGER ZONE?
CAUSES OF CONTAMINATION
12. What do you check for when
receiving food?
• Correct labeling
• Proper temperature
• Proper appearance
• Delivery vehicle
• Signs of Pests
• Placement of Raw Foods
What should you do with
rejected food?
PREVENTION: RECEIVING FOOD
13. Canned food must be labeled and not
have:
Swollen ends
Leaks
Seal problems
Lids that are popped
Major dents
Rust
When in doubt, throw it out!
PREVENTION: RECEIVING FOOD
14. • Put food away in a certain
order: Chilled, Frozen, Dry
• Store food in original
packaging
• Use FIFO
• Minimize time in the
danger zone
• Prevent cross
contamination
PREVENTION: STORING FOOD
15. A good storage area has:
• Refrigerators, freezers and dry
storage at the correct
temperature
• Refrigerators and freezers that
are not overloaded
• A lock and key
• A well-maintained, dry, cool,
clean, well-lit, ventilated dry
storage
• Food six inches above the floor
and four inches away from the
walls
• Food separate from all cleaning
chemicals and clothing closets
PREVENTION: STORING FOOD
16. PREVENTION: STORING FOOD
Check the temperature of food and storage areas with
a verified thermometer.
Store refrigerated foods at 41°F, or less.
Store frozen foods at 0°F, or less.
Store dry foods between 50 - 70°F.
Store whole produce at room temperature, and cut
produce at 41°F, or less.
Document temperature readings for your refrigerators,
freezers and dry storage once a week.
17. PREVENTION: TRANSPORTING FOOD
To transport food without temperature control, you must
do the following:
Clean the inside of the delivery vehicle regularly
Pack food in insulated containers that can keep food at
41°F or lower if possible
Make a note of the time at which you left the food bank
Ensure that refrigerated food does not exceed 70°F
Ensure that frozen food does not thaw
19. WASH YOUR HANDS
Wash your hands frequently, especially after eating, drinking, smoking,
touching your face, nose, ears, hair, handling waste, using the
restroom, coughing or sneezing, handling raw foods, etc. Use hot
water (100°) and wash for 15-20 seconds.
PROPER WORK ATTIRE
Wear gloves or aprons if available, clean clothing, appropriate shoes
and a hat or hair restraint. Remove jewelry before handling food.
PERSONAL CLEANLINESS
Bathe regularly, keep short fingernails, do not handle food if you are ill,
or have infected wounds or cuts. Infected wounds or cuts on the
hands need to be covered with a bandage and glove before handling
food. Eat, drink, and smoke only in designated areas away from food.
PREVENTION: PERSONAL HYGIENE
20. And, if burly, wear a beard restraint…
PREVENTION: PERSONAL HYGIENE
21. Clean and sanitize food handling equipment after every
use. Always inspect prior to use.
Sanitize hand-contact surfaces such as taps or door
handles.
Use cleaning and sanitation chemicals according to label
instructions. Use Personal Protection Equipment (PPE).
Make sure all cleaners are in their original container.
Store chemicals and cleaning equipment separate from
food and utensils.
PREVENTION: CLEANING/ SANITIZING
22. Pests like dimly-lit, moist, warm locations with food and water. Signs of pest include:
RODENTS
• Sightings of live or dead bodies
• Droppings/ smear marks against walls
• Glow in the dark urine
• Damaged packaging
• Gnawed plugs, electrical wires and wood
• Scratching, gnawing noises, weird smells
INSECTS
• Sightings of adults, eggs, maggots or pupae
• Droppings from cockroaches or flies
• Unusual smells, especially from roaches
PREVENTION: PEST CONTROL
23. Removing these conditions minimizes the risk of infestation:
• Report defects in the building
• Seal access points and openings
• Protect the bottom of wooden doors with metal kick plates
• Keep doors and windows closed or use screens
• Inspect all deliveries closely
• Maintain a well planned cleaning schedule
• Never leave food outside
• Store food in pest-proof containers off the floor and away from walls
• Rotate stock
• Maintain drains and water taps
• Remove vegetation from around the premises
• Make regular inspections
PREVENTION: PEST CONTROL
24. • A recall is an industry and regulatory response
to food which is unsafe for consumption,
because of adulteration (contamination) and/or
misbranding (mislabeling).
• As part of the food industry, food banks are
required to react to recalls by identifying and
removing recalled product from inventory.
Tracing and accounting for all recalled product is
also necessary.
PREVENTION: RECALLS
25. After leaving the food bank,
you notice that you’ve
received bulk chicken
instead of retail packaged
chicken and you know your
families will not want to
take a 20 pound bag of
meat. Your co-volunteer
also asks if you can stop by
the Subway on the way
home to grab something to
eat.
SCENARIO 1: RECEIVING
26. You go into the church
basement to update your
temperature logs and you
notice that one of the
refrigerators is at 43°F. You
open it and notice that the
Egg Beaters you received
from the food bank, that
were frozen, are now all
stored in the fridge.
SCENARIO 2: STORING
27. You are short handed on
your distribution day.
However, your clients are
not quick to notice since
they are so happy to receive
food. Several of them give
you hugs and handshakes
as you hand out each box of
food. You’ve also left the
produce and bread out on a
table so they can have
client’s choice.
SCENARIO 3: DISTRIBUTION
28. • SHARE OUR
KNOWLEDGE
• ACT PROACTIVELY
• 3RD PARTY AUDITS FOR
FOOD BANK
• BI-ANNUAL
MONITORING
APPOINTMENTS FOR
PARTNERS
OUR COMMITMENT
29. For more information on food safety:
http://www.servsafe.com/foodsafety
OR contact your local health department
FOR MORE INFORMATION…
Welcome/ Introductions, brief overview, how long it will take, where restrooms are. After the course, attendees should be able to: describe the importance of food safety, identify the causes of food borne illness and explain the consequences of food borne illness.
Illnesses caused by these ten foods may be as minor as stomach cramps and diarrhea for a day or two, or as serious as kidney failure or death. Salmonella and E. coli have been repeatedly linked to these food items.
Unfortunately, most of the most dangerous items are also the healthiest. Salad can actually make you sick. In 2006, leafy greens hit the national radar screen as a high risk food when bagged spinach contaminated with E. coli caused several deaths and hundreds of illnesses. Contamination may be present from production and processing, or may occur through improper handling and preparation, such as inadequate hand washing. Pathogens need FATTOM (Food, Acidity, Temperature, Time, Oxygen, Moisture) to grow and grow well, as they do in these foods.
The objective of this session is to provide you with information that can help you protect the safety of the food you or others handle. Your efforts must be proactive versus reactive. Food safety is the most important thing we do.We are part of the food industry and viewed as such by federal, state, and local regulators. Our responsibility and liability grows as our network grows.As a food handler, you are part of the food industry, and the care you provide protects the consumer you serve. There are 76 million outbreaks of foodborne illness per year. When discussing food safety with the network, we occasionally rely on the Good Samaritan clause. These are reactive positions versus proactive.What we all need is a proactive strategy to keep food safe that is both realistic and attainable.We all agree that we feed a population at risk. Therefore, we require food safety standards that are greater than those required in the food industry.We need to be the food safety leader in our section of the food industry.
May want to list common foodborne illnesses: E. Coli, Shigellosis, etc.
Most food borne illnesses express these symptoms. High risk populations include: elderly, pregnant, children, ill
Pathogens need: food (lots of it, like a carb or protein), acidity (little to none), temperature (in the danger zone: 41-135 degrees Fahrenheit), time (if they are in the danger zone for 4+ hours), oxygen (lots of it), moisture (lots of it) Potentially Hazardous Foods (PHFs)/Time/Temperature Control for Safety Foods (TCS Foods) allow microorganisms to grow and multiply. What foods were named at the beginning of the presentation? What would an example of a low-risk food be? (Anything dry or high acidity like a canned good or cereal)
LOWHIGHHIGHLOWHIGHHIGHLOW
Types of ContaminationContamination is the presence of physical, chemical, or biological matter in or on food or the food environment. Food may be contaminated: Before delivery Because of poor hygiene By customers
Examples of physical contaminants include: glass, sharp metal objects, pieces of paper, plastic and stones, human hair, scabs and nails, rodent and insect droppings, and dead pests such as flies. Food items themselves, or parts of food items, may also physically contaminate food ready to be served, such as bones in meat or fish, or stalks in vegetables. Examples of chemical contaminants include pesticides sprayed on fruit or vegetables, freezer refrigerants, drugs, food additives, and chemicals from cleaning products and metal or non-food-grade cookware and storage.Keeping cleaning chemicals in food storage or preparation areas or failing to label containers are common causes of chemical hazards.Examples of biological contaminants include bacteria, viruses, fungi, and parasites. These microorganisms may be transferred to food from a variety of sources, such as people, raw food, contact surfaces, pests, and garbage.Biological contamination usually occurs due to ignorance, a lack of space, or poor building design. It may also occur when food handlers take shortcuts or do not practice good hygiene.WHICH TYPE OF CONTAMINATION DO YOU THINK OCCURS MOST OFTEN? Biological contamination is the most common type of contamination and can have very serious consequences. It is usually hard to detect at first, but may result in spoiled food, foodborne illnesses, or even death.
Cross-contamination is the transfer of microorganisms or chemicals from contaminated food, hands or contact surfaces to other foods or surfaces. Proper hand washing, cleaning, sanitizing and storage can prevent cross-contamination. Raw food must always be stored below ready-to-eat food to avoid cross-contamination.Employees who don't wash their hands properly or often enough are one of the biggest risks to proper food safety. Other measures, such as wearing proper attire, using hair restraints, and covering sores and cuts, also help to prevent contamination of food.Unclean or unsanitized equipment can contaminate food. Abuse of the temperature danger zone is not a cause of food contamination, but rather it allows bacteria that are there to multiply rapidly.Food must be stored at the proper temperature to ensure its quality. A temperature danger zone exists between 41° F (5° C) and 135° F (57° C).Minimize the time that food is exposed to this temperature danger zone.
Labeling: all must have correct label, especially salvage itemsProper temperature: food does not show ice crystals or is wet or dampProper appearance: note quantity and quality of each item, damaged/ mislabeled/ unlabeled packaging Delivery vehicle: note vehicle and driver, vehicle should not be left unattended, driver should have good hygieneSigns of pests: feces, legs, eggsPlacement of foods: Raw and cooked foods kept separateIf you reject food: Keep the rejected product away from other food Record the rejection Inform the delivery person of the rejected product Inform your manager
Highlight that we do have volunteers that go through salvage can, but they may miss a few errors. All agencies receiving salvage must have undergone salvage training.The picture is of a bulged can. It should be thrown out!
Store food in the following order: Chilled food in refrigerators Frozen food in freezers Dry or canned goods in dry storageFood should be stored in its original packaging. If moved to a new container, the container should be clean, sanitized, and labeled with the food name and original use-by date. Repackaging is usually not permitted, however. Certain foods can be difficult to identify if not in original packaging, which can lead to allergic reactions or possibly chemical poisoning.Labels for PHFs/TCS Foods or foods with a short shelf life will have a use-by date or expiration date. Labels for foods with a longer shelf life will have a best-before date. t is essential that stored goods are correctly rotated. Correct stock rotation reduces the risk of pest infestation and food going out-of-date. Remember the rule 'First In, First Out' (FIFO). This way, older food will always be used first and you will avoid waste.When storing food, remember the following: Minimize time in the temperature danger zone. Keep raw food below PHFs/TCS Foods and other ready-to-eat foods. Do not allow raw meat to touch PHFs/TCS Foods or ready-to-eat foods. Do not store food in hallways, utility rooms, restrooms, and sleeping or dressing rooms. Ideally, keep PHFs/TCS Foods and raw foods in separate refrigerators. Ready-to-eat foods are meant for consumption without any treatment that is intended to destroy any pathogens that may be present. They include all high-risk foods and such foods as fruit, salad, vegetables and bread.
Scratching the scalp, running fingers through hair, wiping or touching nose, rubbing an ear, touching a pimple of an infected wound, wearing a dirty outfit, coughing/ sneezing into the hand, spitting or chewing gum.Avoid these actions around food.
Explain how to wash hands properly. Must use soap and hot water at least 100 degrees, rubbing soap on hands for 10-15 seconds in a hand-washing specific sink.Explain how to use gloves, changing gloves with tasks.Explain how to properly use dressing for wounds and cuts. Explain how smoking can cause contamination (smokers touch their lips and then the food, lay cigarettes on working areas, cigarette butts and ash may land on food). Lay emphasis on the following: Food handlers are particularly hazardous when they are ill. They can be restricted from work and usually return after medical clearance is given or 24 hours have passed (diarrhea, vomiting, fever) Inform your manager whenever: You or any member of your household has symptoms such as diarrhea, vomiting, nausea, or abdominal pain You have a boil or skin lesion You have conditions, such as colds, which result in excessive sneezing You have a sore throat with fever You have jaundice You have eaten a meal known to have caused a foodborne illness You have a foodborne illness, caused by one these pathogens: Norovirus, Hepatits A, Shigella, Shiga toxin-producing E. coli, and Salmonella
•
Photo is of cockroach droppings.
The bulk chicken should NEVER be re-packaged. It must be immediately returned to the food bank or given to families with specific instruction. It should only be taken by the agency if they have the means to store large packages of food. There should also be no stops between pick-up at the food bank and the ride home. The frozen goods could thaw out.
All items in the fridge must be thrown out. The egg beaters should have been kept in a freezer so they could be kept on site for distribution longer.
Hands should be washed after EVERY human contact. The produce and bread, unless packaged, should also not be left out.
As a Food Bank, we promise to share our food safety knowledge with our partners whenever it is requested of us. Simultaneously, we expect all training attendees to share the knowledge of this training with their co-workers or co-volunteers.It is essential that we all act proactively, doing our best to prevent breeches in food safety before an incident occurs.Therefore, DTC will be audited every 2 years, as will each partner by the partner development team.