ASC Orientation Serve It Safely Foodborne Illness Disease

ASC Orientation

Serve It Safely!

Foodborne Illness Disease carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food 1 -2

ä Fines/Penalties ä Lawsuits ä Medical Bills ä Embarrassment ä Bad publicity ä Business closure ä Unemployment ä Death

But wait…

Poor Personal Hygiene Cross Contamination Time-Temp Abuse

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Biological Chemical Physical

n n Wash hands properly Observe strict rules for eating, drinking, and smoking n Limit jewelry to 1 smooth wedding band n Restrain hair n Don’t work with food if you are ill n Maintain general personal cleanliness

FEEL WELL Persons with flu-like symptoms should be assigned to non-food handling tasks or sent home Must report diagnosis or exposure to person with a food borne illness. (Roommate, family, close friends)

Milk/Dairy Chocolate Fish Shellfish Eggs Wheat/gluten Peanuts Tree nuts

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Pass It On!

Proper Hand Washing Procedure 1. Wet hands with running water as hot as you can comfortably stand 2. Apply anti-bacterial 4. Clean under fingernails and between fingers 5. Rinse thoroughly under running water (anti-microbial) soap 3. Vigorously scrub hands and arms for at least 30 seconds 6. Dry hands and arms with a single-use paper towel or warm-air hand dryer

When To Change Gloves n n n As soon as they become soiled or torn Before beginning a different task or food item Before handling cooked or ready-to-eat food n. After touching hair, face, body, dirty dishes, trash n r o w e ar ER ng, es FT shi v o A wa r ! l D e G nd nev EA a h ST IN

Store raw meat, poultry, and fish: n n n Separate from or below cooked and ready-to-eat food In the order indicated in the illustration Higher cooking temperature = lower storage position`

40 o 140 o

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(Safely) Keep food out of TDZ n Display food in small batches n Measure internal temperatures at least every 1. 5 hours n Never mix new and old batches n

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Monitored by trained employee Sneeze guards in place One utensil for each item; store in food with handle extended Customers use clean plate for refills Monitor temps every 2 hours

Cleaning & Sanitizing Cleaning Removing food and other types of soil from a surface Sanitizing Reducing the number of microorganisms on a clean surface to safe levels

SANITIZING Immersion Spraying Wiping is n ar g t ee p cke K bu

Containers must be labeled Store away from food Use as directed on label Never mix chemicals Know MSDS location If you don’t know how to use the chemical, ASK

n Notify manager of any complaints n First priority is wellness/care n Physician reporting requirement n Investigation and follow up

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