BLRs Safety Training Presentations Food Service Safety 110061330412

Goals n Food workers preventing food contamination n Receive, store, cook, thaw, and clean

Foodborne Illness n Potentially hazardous foods n Bacteria, such as salmonella n Virus, such

Wash Hands and Arms n Wet hands with warm water n Use soap n

When to Wash n n n n Before touching anything used to prepare food After touching bare human body After using the restroom After coughing or sneezing After eating, drinking, smoking After handling trash or dirty utensils After working with raw meat Before putting on disposable gloves 11006133/0412 © 2004 Business & Legal Reports, Inc.

Prevent Contamination by Employees n Wash your hands n Use utensils to handle ready-to-eat food n Minimize bare hand contact with exposed food n Use utensil only once when taste testing 11006133/0412 © 2004 Business & Legal Reports, Inc.

Good Hygiene Practices n Eat, drink, and smoke only in designated areas n Wear hair restraints or hats n Keep fingernails clean and trimmed n Don’t wear jewelry on hands n Keep clothing and aprons clean 11006133/0412 © 2004 Business & Legal Reports, Inc.

If Sick, Do Not Work n Cold, flu, runny nose, sore throat n Diarrhea

Equipment, Utensils, and Linens n Utensils stored to prevent contamination n Linens replaced each time n Wiping cloths cleaned and sanitized n Gloves used for one task n Clean equipment and cutting boards n New plates for second portions 11006133/0412 © 2004 Business & Legal Reports, Inc.

Prevent Contamination by Consumers n Packaging, salad bar guard, or display cases n Dispensers or individually packaged condiments n Ladles, tongs, and spoons n Trained food employee at buffets and salad bars 11006133/0412 © 2004 Business & Legal Reports, Inc.

Receiving Foods n Refrigerated food < 41°F n Cooked food > 140°F n Food labeled frozen must be frozen n No evidence of temperature abuse n Packages in good condition n Shellfish in good condition with labels 11006133/0412 © 2004 Business & Legal Reports, Inc.

Prevent Food and Ingredient Contamination n Keep raw meat away from ready-to-eat foods n Separate different types of raw meat n Store food in clean, covered containers n Label food containers n Wash raw fruit and vegetables 11006133/0412 © 2004 Business & Legal Reports, Inc.

Food Storage n n n Clean, dry location Not exposed to splash, dust, contaminants

Avoid These Storage Areas To Prevent Contamination n n n Locker rooms Restrooms Garbage rooms Mechanical rooms Under water or sewer lines Under open stairwells 11006133/0412 © 2004 Business & Legal Reports, Inc.

Cooking to Destroy Germs n Temperature “Danger Zone” n Thermometer n Poultry & stuffing: 165°F n Hamburger: 155°F n Pork: 150°F n Rare Beef: 130°F n Beef, lamb, fish, seafood: 140°F 11006133/0412 © 2004 Business & Legal Reports, Inc.

Cooling Food n n n n Cool cooked food quickly Use shallow pans Separate into smaller, thinner portions Use rapid cooling equipment Place in an ice water bath Use containers that facilitate heat transfer Loosely cover containers 11006133/0412 © 2004 Business & Legal Reports, Inc.

Thawing Foods n n n Keep frozen foods frozen Thaw in a refrigerator Thaw under running water Thaw in a microwave Never thaw at room temperature Never thaw food at room temperature 11006133/0412 © 2004 Business & Legal Reports, Inc.

Reheating n Reheat food up to 165°F n Reheat rapidly, within 2 hours n

Hot and Cold Holding n Hot foods: > 140°F n Cooked roasts: > 130°F

Disposal of Food n n n Not heated or cooled in a timely manner Container without a date Adulterated food Contaminated by a sick employee Contaminated by contact with hands, nasal discharge, etc. 11006133/0412 © 2004 Business & Legal Reports, Inc.

Manual Dishwashing n Scrape off leftover food n Wash in solution at >110°F n Rinse in clean warm water n Immerse in sanitizing solution at >171°F n Air dry 11006133/0412 © 2004 Business & Legal Reports, Inc.

Commercial Dishwasher n Scrape leftover food n Load dishes into machine n Run full

Summary n n n Wash hands often Do not work when you are sick Keep food out of the “danger zone” Prevent contamination of food and utensils Store food properly Use your thermometer 11006133/0412 © 2004 Business & Legal Reports, Inc.

Quiz 1. Name at least three instances when you should wash your hands. 2. What are the causes of foodborne illness? 3. Name the hot and cold holding temperatures. 4. What are some ways to quickly cool food? 5. Name three safe ways to thaw frozen food. 11006133/0412 © 2004 Business & Legal Reports, Inc.

Quiz (cont. ) 6. Food is to be reheated to what temperature in what time frame? 7. What are the five steps of manually washing dishes and utensils? 8. How can you avoid contaminating food when handling it? 9. Where should food not be stored? 10. What is the “danger zone” and what tool tells you if food is in the “danger zone”? 11006133/0412 © 2004 Business & Legal Reports, Inc.

Quiz Answers 1. After using the restroom, working with raw meat, handling trash, eating, smoking. Before touching food and putting on gloves. 2. Bacteria, viruses, and parasites that grow in food. 3. Hot: >140°F. Cold: <41°F 4. Refrigerate in shallow trays, ice bath, cut meat into smaller pieces 5. Thaw in refrigerator, under running water, in a microwave 11006133/0412 © 2004 Business & Legal Reports, Inc.

Quiz Answers (cont. ) 6. Food must be reheated to 165°F within 2 hours 7. Scrape, wash, rinse, sanitize, air dry 8. Minimize bare hand contact, use utensils, wash hands 9. Avoid storing food in locker rooms, restrooms, garbage rooms, mechanical rooms, under water or sewer lines, and under open stairwells 10. A thermometer tells you if food is in the “danger zone, ” which is the temperature between 41°F and 140° 11006133/0412 © 2004 Business & Legal Reports, Inc.