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Serving it Safe

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  1. Serving it Safe National Food Service Management Institute The University of Mississippi

  2. WELCOME! Three truths and one untruth

  3. Overview • Participant Workbook • Self-check • Fact Sheets • SOPs • Activity sheets • Agenda • Restrooms • Questions & participation • Silence cell phones • Evaluations

  4. Pre-Seminar Assessment • Page 4 – 9

  5. Lesson 1: Food Safety is Top Priority Why is food safety a TOP priority for school nutrition programs?

  6. Define Foodborne Illness • Foodborne Illness • A disease transmitted to people by food or water. • Foodborne-Illness Outbreak • An incident in which two or more people experience the same symptoms after eating the same food. • Confirmed Illness • Laboratory analysis

  7. Food Safety Hazards • Biological Hazards • Chemical Hazards • Physical Hazards • See fact sheets

  8. Temperature Danger Zone • See fact sheet

  9. Lesson 2: Prevent Foodborne Illness – Understanding Microorganisms

  10. Preventing Foodborne Illness • Purchasing • Receiving • Storing • Preparing • Cooking • Serving & Holding • Cooling • Reheating • (Transporting)

  11. Personal Hygiene • See fact sheet & SOP (p40)

  12. Video: Wash your hands • Video viewing guide (p42)

  13. Proper hand washing • SOP (p43)

  14. Gloves • Poster (before p46)

  15. Thermometer types • See guide (p46-48)

  16. Video: Using thermometers • Viewing guide (p49); temp log (p52)

  17. Video: Calibrating thermometers • Viewing guide (p50); guide (p51); log (p52)

  18. Calibrating thermometers Ice-Water Method Boiling-Water Method

  19. Cross Contamination X 

  20. Proper Equipment Handling

  21. Food Safety Roles • Responsibilities of managers? • Responsibilities of employees?

  22. Foodborne Illness Outbreak • Be calm; cooperate with the health department • Talk to your supervisor immediately • Stop serving the suspected food • Keep samples • Cooperate with the health department’s information requests • Assemble and report information • Do not give medical advice • Direct media inquiries to the designated school district representative • See guide (p53)

  23. Lesson 3: Basic Facts About Microorganisms

  24. Biological Hazards Bacteria • Common Foodborne Illnesses Handout, p 61 • Scenarios, p 66

  25. Biological Hazards • Viruses • Fungi • Parasites

  26. Bacteria Growth http://www.foodsci.uoguelph.ca/deicon/bacgrowth.html Source: http://www.foodsci.uoguelph.ca/deicon/bacgrowth.html

  27. “Picture This”

  28. F – Food Time and Temperature Controlled for Safety (TCS) (previously PHF)

  29. A – Acidity • Foodborne microorganisms grow best in food that has a pH between 4.6 – 7.0

  30. T -Temperature Temperature Danger Zone Rapid Bacterial Growth 41˚F and 135˚F

  31. T - Time Bacteria can double every 20 minutes.

  32. O - Oxygen • Aerobic bacteria need oxygen to grow • Anaerobicgrow when oxygen is absent

  33. M - Moisture • The amount of moisture available in food for this growth is called water activity (aw)

  34. Preventing Foodborne Illness • Which practices do you use? • Which practices could be improved? • See handout (p61)

  35. Report symptoms: • Vomiting • Diarrhea • Jaundice (yellowing) • Sore throat with fever • Infected wounds Foodborne illness: • Hepatitis A • E. coli • Norovirus • Shigella • Salmonella typhi

  36. Lesson 4: A Clean and Sanitary Foodservice Facility

  37. Food Safety Checklist • Pages 81-85

  38. Pest Control

  39. Pest Control • Prevent entry and access • Eliminate food, water and shelter • Work with a licensed pest control operator • Case study (p86)

  40. Manual Cleaning and Sanitizing • See fact sheet (p74); SOP (p87); log (p91)

  41. Chemical Concentrations • Chlorine 50 ppm • Quats 200 ppm • Iodine 12.5-25 ppm

  42. Manual Cleaning and Sanitizing • See fact sheet (p74); SOP (p87); log (p91)

  43. Three-Compartment Sinks 1 2 3 Wash 110°F (43°C) or higher Rinse Sanitize Hot water 171°F (77°C) or chemicals

  44. Mechanical Washers • High-Temperature Machines • Final sanitizing rinse must be at least 180°F (82°C) • Chemical-Sanitizing Machines • Follow guidelines provided by the manufacturer • See log (p92)

  45. Mechanical Washers Checking Sanitizing Effectiveness • See log (p92)

  46. Large Equipment • (Safety!) Turn off and unplug • Disassemble • Clean & Sanitize • Wash • Rinse • Sanitize (immerse, wipe or spray) • Air dry • Reassemble • (Re-sanitize surfaces handled)

  47. Lesson 5: A Process for Preventing Foodborne Illness

  48. Foodservice Process Steps • Purchasing • Receiving • Storing • Preparing • Cooking • Serving & Holding • Cooling • Reheating • (Transporting)

  49. Purchasing • Responsibilities • Purchaser • Vendor • See fact sheet

  50. Receiving • Criteria (p134); invoice (p 136)