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Food Safety

Food Safety

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Food Safety

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  1. Food Safety Foodservice Workers Prepared: August 2008

  2. Prepared by: Angela M. Fraser, Ph.D. Food Safety Specialist Clemson University Clemson, SC 29634

  3. Foodborne illness Foodborne illness • Caused by eating contaminated foods or beverages.  Each year there are: • 76 million cases of foodborne illness • 323,914 hospitalizations • 5,194 deaths Introduction

  4. Who is at risk? • Infants • Toddlers • Pregnant women • Elderly – 65 years and older • Immunocompromised • Taking specific medications Introduction

  5. What food causes illness? • Any food can cause foodborne illness -- even non-potentially hazardous foods. • Potentially hazardous foods are: • Low acid • Moist • Contains protein Keep potentially hazardous food out of the temperature danger zone! Introduction

  6. The Safe Food Handler

  7. Activity Glo-GermTM

  8. Basics of Handwashing 1. Handwashing sink – water at 100oF 2. Hand soap -- liquid, powder, or bar and does not have to be antibacterial 3. Way to dry hands --disposable towels, continuous towel system, or a hand dryer 4. Instant hand antiseptic -- not required Safe Food Handler

  9. Proper Handwashing Safe Food Handler

  10. After using the bathroom After coughing, sneezing, smoking, eating, or drinking After bussing a table Before putting on gloves After handling animals When switching between raw and ready-to-eat food After handling garbage or trash After handling dirty equipment or utensils; During food preparation. Always wash hands: Safe Food Handler

  11. Fingernails • Fingernails (real or artificial) and nail polish can be physical hazards. • Keep nails trimmed and filed. • Workers cannot wear fingernail polish or artificial fingernails. Safe Food Handler

  12. Cover cuts, wounds, and sores • Do not handle food if you have a sore that contains pus or that is infected. • Cover affected area with a bandage, a finger cot, and then a single-use glove. Safe Food Handler

  13. Single-use Gloves • Wear non-latex gloves because latex gloves might cause allergic reactions in some workers. • Change gloves: • when they tear • before beginning a new task • every four hours when doing the same task and • after handling raw meat, fish, or poultry Safe Food Handler

  14. Worker Clothing Clothing can be a source of contamination so wear: • an appropriate hair restraint • clean clothing While preparing food, do not wear jewelry • This includes medical information jewelry on arms and hands. • The only exception is a plain wedding band. Safe Food Handler

  15. Bare-hand Contact • No bare-hand contact of ready-to-eat food • Ready-to-eat food(RTE) includes: • Cooked food • Raw fruits and vegetables • Baked goods • Dried sausages • Canned food • Snack foods • Beverages Safe Food Handler

  16. Reporting Foodborne Illness If you have been diagnosed with one of the following foodborne illnesses, report it to your manager: • Hepatitis A virus • E. coli 0157:H7 • Salmonella Typhi • Shigella spp. • Norovirus Safe Food Handler

  17. Other Policies When handling food, never: • smoke • chew gum • eat food You can drink from a covered container with a straw. Safe Food Handler

  18. Activity Food Handler -- Right or Wrong?

  19. Food Handler -- Right or Wrong? Safe Food Handler

  20. Food Handler -- Right or Wrong? Safe Food Handler

  21. Food Handler -- Right or Wrong? Safe Food Handler

  22. Thermometers

  23. Thermometers Thermometers

  24. Checking Your Thermometer Check the accuracy of all food thermometers: • at least once a day • every time it is dropped • after being exposed to extreme temperatures Methods to check the accuracy: • Boiling water method • Ice-point method If not correct, calibrate. Thermometers

  25. Boiling Water Method Thermometers

  26. Ice-Point Method Thermometers

  27. “Looking does not guarantee proper cooking.” Measure the temperatures of food during storage, cooking, and holding Thermometers

  28. Measuring Food Temperatures • Use an approved thermometer. • Locate the sensing portion of the thermometer. • Clean and sanitize the probe before use. • Insert the sensing portion of the thermometer into the thickest part or into the center of the food. Thermometers

  29. Cleaning and Sanitizing Thermometers • The probe or stem of a thermometer must be cleaned and sanitized before it is used. • If only measuring the temperature of ready-to-eat food, the probe or stem only needs to be cleaned between uses. Thermometers

  30. Purchasing and Receiving

  31. Inspect before You Accept Spot check delivery vehicles for cleanliness and proper temperature control. Inspect foods to minimize the risk for foodborne illness and liability. Purchasing and Receiving

  32. Are these acceptable? Introduction

  33. How about this can? Introduction

  34. Storage

  35. Types of Storage • Refrigeration • Freezer • Dry storage • Food • Cleaned and sanitized equipment • Chemicals Storage

  36. First In, First Out (FIFO) • Past-dated foods will lose their quality and sometimes become unsafe. • FIFO ensures proper rotation of foods in storage. • When foods are received, put the oldest in the front and the newest in the back. • Identify package date, preparation date, or date of purchase. Storage

  37. Cross-contamination in Storage • Bacteria can be transferred from one food to another if food is not properly stored. • Properly cover foods except while hot food is being cooled. • Store raw food below cooked or ready-to-eat food. Storage

  38. Activity Storage – Right or Wrong?

  39. Storage – Right or Wrong? Storage

  40. Storage – Right or Wrong? Storage

  41. Storage – Right or Wrong? Storage

  42. Temperature of Storage Units Refrigeration • Must keep food at 41oF or colder • Air temperature should be 39oF or colder Freezer • Must keep food at 0oF or colder • Air temperature should be 0oF or colder Dry storage • Best if temperature is between 50oF and 70oF • Humidity level should be between 50% and 60% Storage

  43. Storage Containers • Food that is removed from its original package must be stored in a durable storage container. • All containers must be food-grade. • The container must be identified with the common name of the food except if it is unmistakably recognized. Storage

  44. Preparation

  45. Thawing • Improperly thawed food can support the growth of bacteria. • Safe methods of thawing are: • in the refrigerator (best way) • during cooking • in the microwave oven followed by cooking • under cold, running water Preparation

  46. Washing Produce Wash raw fruits and vegetables in warm water before: • Cutting • Combining with other ingredients • Cooking • Serving • Offering for immediate consumption Preparation

  47. Cooking Temperatures Preparation

  48. Microwave Cooking All raw animal foods must be: • rotated or stirred during cooking; • covered to retain surface moisture; • heated to at least 165oF; and • allowed to stand covered for two minutes after cooking. Raw animal foods include: • meat, fish, poultry, and eggs that have not been processed. Preparation

  49. Cooling Potentially Hazardous Foods Properly cool potentially hazardous food by: • reducing quantity to smaller container • using an ice water bath • putting food into a blast chiller • stirring Cool cooked food within four hours from 135oF to 41oF or colder. Preparation

  50. Cooling – Room Temperature Foods Cool food made from ingredients that are at room temperature (such as canned tuna or dried food) within 4 hours to 41oF or colder. Preparation