A Short Course In Food Safety. Iowa Department of Inspections and Appeals Food and Consumer Safety Bureau Lucas State Office Building Des Moines, Iowa 50319 515.281.6538. Food Safety Begins With You. Follow these tips! Keep hair restrained Do not eat, drink, or smoke while at work
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A Short Course In Food Safety
Inspections and Appeals
Food and Consumer Safety Bureau
Lucas State Office Building
Des Moines, Iowa 50319
Food Safety Begins With You
Follow these tips!
Keep hair restrained
Do not eat, drink, or smoke while at work
Wear clean, neat clothing
Do not wear jewelry
Have clean, washed hands and fingernails
Demonstration of Knowledge
The person in charge must be knowledgeable in food safety and has the responsibility to make sure the staff is knowledgeable in foodborne illness prevention and food safety principles.
The person in charge can demonstrate knowledge by showing compliance with the Food Code, answering questions correctly or having completed an approved food safety certification course.
Improper or lack of handwashing causes 26% of all foodborne illnesses.
1. Wet hands with hot running water.
2. Apply soap.
4. Clean under fingernails and between fingers.
3. Rub hands together for 20 seconds.
5. Rinse hands thoroughly under running water.
6. Dry hands.
WASH YOUR HANDS AFTER THE FOLLOWING ACTIVITIES….
Use Proper Hygienic Habits
Exclude foodhandlers diagnosed with a foodborne illness from the establishment.
Exclude foodhandlers from working with or around food if they have the following symptoms:
Use That Thermometer!
Calibrate That Thermometer!
Ice Point Method
Adjust calibration nut until the thermometer reads 32oF (0oC)
Safe Cooking Temperatures
Proper Hot Holding
Hot foods shall be maintained at an internal temperature of 135o F or higher.
Proper Cold Holding
Cold Foods shall be maintained at an internal temperature of 41o F or less
Improper cooling causes 63% of foodborne illnesses
Proper Refrigerator Storage
Ready to eat items
Beef Roasts 145oF
Ground beef/Pork 155oF
The higher the cooking temperature of the food, the lower it should be stored on the shelves.
Store raw, meat, poultry, and fish separately from cooked and ready-to-eat foods whenever possible to prevent cross-contamination. If not possible, always store prepared or ready-to-eat foods above raw meat, poultry, and fish in refrigerators.
Proper Thawing Procedures
as the product meets the required
minimum internal cooking
Manual Cleaning and Sanitizing
Three-Compartment Sink for Manual Washing, Rinsing, and Sanitizing
Step 1: Rinse, scrape, or soak all items before washing
Step 2: Wash items in the first sink in a detergent solution. Water temperature should be at least 110oF. Use a brush, cloth or nylon scrubber.
Step 3: Immerse or spray-rinse items in second sink. Water temperature should be at least 110oF. Remove all traces of detergent.
Step 4: Immerse items in third sink in hot water or a chemical-sanitizing solution. If hot water immersion is used, the water temperature must be at least 171oF. Items must be immersed for 30 seconds. If chemical sanitizing is used, the sanitzer must be mixed at the proper concentration.