Food Safety Training

1. Food Safety Training

2. What is Food safety? Food safety is a scientific discipline describing preparation, storage and handling, of food in ways that prevent foodborne illness. Foodborne illness is an illness carried or transmitted to people by food.

3. What has that got to do with you? Most importantly�.. You could make thousands of people per day sick and potentially die.

4. There are THREE types of hazards to food� Biological Chemical Physical

5. There are THREE types of hazards to food� Biological Hazards Viruses Bacteria Parasites Fungi

6. There are THREE types of hazards to food� Chemical Hazards Cleaners Sanitizers Polishes Machine lubricants Toxic metals

7. There are THREE types of hazards to food� Physical Hazards Hair Dirt Bandages Metal staples Broken glass Natural objects (e.g., fish bones in a fillet)

8. How can you prevent food from becoming unsafe? Time-temperature abuse Cross-contamination Poor personal hygiene

9. How can you prevent food from becoming unsafe? Food has been time-temperature abused when: It has stayed too long at temperatures good for pathogen growth

10. How can you prevent food from becoming unsafe? Cross-contamination occurs when: Pathogens are transferred from one food or surface to another

11. How can you prevent food from becoming unsafe? Poor personal hygiene occurs when foodhandlers: Don�t wash their hands right after using the restroom or any time their hands get dirty Come to work while sick Cough or sneeze on food Touch or scratch wounds, and then touch food

12. Being a safe food handler� Foodhandlers can contaminate food when they: Have a foodborne illness Have wounds that contain a pathogen Have contact with a person who is ill Touch anything that may contaminate their hands and don�t wash them Have symptoms such as diarrhea, vomiting, or jaundice�a yellowing of the eyes or skin

13. Actions that can contaminate food� A. Scratching the scalp B. Running fingers through hair C. Wiping or touching the nose D. Rubbing an ear E. Touching a pimple or infected wound F. Wearing a dirty uniform G. Coughing or sneezing into the hand H. Spitting in the operation

14. Being a safe food handler� Good personal hygiene includes: Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses

16. Glove use� Single-use gloves used for handling food: Must never be used in place of handwashing Must never be washed and reused Must fit properly

17. Glove use� When to Change Gloves As soon as they become soiled or torn Before beginning a different task After handling raw meat, seafood, or poultry and before handling ready-to-eat food

18. Proper Attire� Foodhandlers should: Wear a clean hat or other hair restraint Wear clean clothing daily Remove aprons when leaving food-preparation areas Remove jewelry from hands and arms before prepping food or when working around prep areas

19. Eating and Drinking policy� Foodhandlers must not: Eat, drink, smoke, or chew gum or tobacco When: Prepping or serving food Working in prep areas Working in areas used to clean utensils and equipment

20. Separate Equipment Use separate equipment for each type of food Clean and Sanitize Clean and sanitize work surfaces, equipment, and utensils after each task Prep food at different times Prepare raw meat, seafood, and poultry at different times than ready-to-eat food (using the same prep table) Preventing Cross Contamination�.

21. Preventing Time and Temperature Abuse�. Avoid time-temperature abuse Make sure thermometers are available Regularly record temperatures and the times they are taken Minimize the time that food spends in the temperature danger zone Take corrective actions if time-temperature standards are not met

22. Storing food�. All food must contain a label that includes: Name of the food Date by which it should be sold, eaten, or thrown out Discard food that has passed the manufacturer�s expiration date Ready-to-eat food that was prepared in-house: Can be stored for 7 days at 41�F (5�C) or lower Must be thrown out after 7 days

23. Storing food�. Rotate food to use the oldest inventory first One way to rotate products is to follow FIFO: Identify the food item�s use-by or expiration date Store items with the earliest use-by or expiration dates in front of items with later dates Use items stored in front first

24. Storing food�. Store food items in the following top-to-bottom order: Ready-to-eat food Seafood Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry

25. Cooking and Holding food�. Cook hot foods to the appropriate internal temperature All hot foods must be held at or above 140 degrees. When cooking in a microwave all food must be 165 degrees.

26. Cool down food quickly. Put in shallow pans. Use the ice wand. Leave uncovered in FREEZER. Check and record the temperature Leave loosely covered in cooler overnight. Food must be cooled to 70 in 2 hours and to 41 in an additional 4 hours. Chilling the food�.

27. Reheating Food�. Food Reheated for Service or Hot-Holding Must be reheated to an internal temperature of 165�F (74�C) for 15 seconds within 2 hours

28. Serving Food�. To prevent contamination when serving food: Handle ready-to-eat food with tongs, deli sheets, or gloves Use clean and sanitized utensils for serving Use separate utensils for each food Clean and sanitize utensils after each task Store serving utensils correctly between uses On a clean and sanitized food-contact surface In the food with the handle extended above the container rim

29. Handling dishes and glassware�.

30. Handling utensils and food�.

31. Handling utensils and food�.

32. Dishwashing�. Guidelines Clean the machine as often as needed Scrape, rinse, or soak items before washing Use the right rack for the items being washed Check racks as they come out of the machine Air-dry all items Check the machine�s water temperature and pressure

33. Dishwashing�.