Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian

1. Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian September 2010

2. Agenda • Foodborne Illness and • Personal Hygiene • Time and Temperature • Cross-Contamination • Cleaning and Sanitizing

3. Why is food safety a top priority?

4. Foodborne Illness and Personal Hygiene • What is Foodborne Illness? • How do you prevent it?

5. Foodborne Illness – What is it? Foodborne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness. Centers for Disease Control and Prevention

6. What are the main causes of foodborne illness?

7. Proper Handwashing

8. What did Bill do Wrong?

9. To Wash or Not to Wash

10. You’re in Safe Hands • Directions: Four new foodhandlers have just been hired. Take a look at their hands and explain what they must do before they can be allowed to handle food. File fingernails Remove nail polish Remove false fingernails

11. Take ‘Em Off Safely • Which one is correct?

12. Change Them! • Which activity requires the employee to wash his or her hands and change gloves?

13. Who’s Ready to Handle Food? • Why are these people not properly dressed?

14. Employee Illness • Never handle food when you are sick.

15. Employee Illness • Anupa, a salad maker, has had a sore throat for several days but otherwise feels fine. • Ric, a grill cook, has had to cough several times while grilling hamburgers. • Amelia, a sandwich maker, has developed a fever since arriving at work. • Who needs to go home?

16. Time and Temperature • What makes food hazardous? • How can you keep food safe to eat?

17. Where are the hazards?

18. Danger Zone – What is it? Temperature Danger Zone 41-140oF • If hot food falls below 140oF • Remove from holding equipment and reheat quickly to 165oF Hot-holding temperatures for all hot foods --- 140oF or above • Keep cold foods cold… at 41oF or below

19. Danger Zone – Why is it Important?

20. Steak -145oF

21. Pork - 145oF

22. Ground Meat - 155oF

23. Fish - 145oF

24. Chicken Pieces - 165oF

25. Whole Chicken - 165oF

26. Quiche – (Eggs) - 145oF

27. Mixed Dishes - 165oF

28. Leftovers - 165oF

29. Calibrate Your Thermometers • Weekly

30. Cross-Contamination • What is cross-contamination? • How can you prevent cross-contamination?

31. Cross-Contamination

32. Cross-Contamination • U. S. Department of Agriculture

33. Cross-Contamination • U. S. Department of Agriculture

34. Cross-Contamination • U. S. Department of Agriculture

35. Cross-Contamination • U. S. Department of Agriculture

36. Cross-Contamination • U. S. Department of Agriculture

37. Cleaning and Sanitizing • What is the difference between “clean” and “sanitized”? • How do you clean and sanitize?

38. Cleaning and Sanitizing

39. Cleaning and Sanitizing

40. Cleaning and Sanitizing • All food contact surfaces must be cleaned and sanitized: After each use

41. Cleaning and Sanitizing • All food contact surfaces must be cleaned and sanitized:

42. Cleaning and Sanitizing • All food contact surfaces must be cleaned and sanitized:

43. Thoroughly Clean Your Establishment

44. Photos, illustrations, text used with permission from: • NFSEM – National Food Safety Education Month, sponsored by the National Restaurant Association Educational Foundation • U.S. Department of Agriculture • Macomb County, Michigan Health Department