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Food Stand Safety. Keep Food Safe at Food Stands: An Interactive Module for Adults. Module designed by Bridget Curley, Program Assistant, and Julie Garden-Robinson, Food and Nutrition Specialist. 2007. The following tips will help you navigate through each module.

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Food stand safety l.jpg

Food Stand Safety

Keep Food Safe at Food Stands:An Interactive Module for Adults

Module designed by Bridget Curley, Program Assistant, and Julie Garden-Robinson, Food and Nutrition Specialist

2007


The following tips will help you navigate through each module l.jpg
The following tips will help you navigate through each module.

  • Click the left mouse button or the down arrow to continue on to the next bullet or slide.

  • Before you begin you’ll take a pre-survey.

    • The presurvey will open in a new window.

    • When you are finished with the presurvey close the window to return to the module.

  • symbolizes a question slide. You’ll need to click your mouse once to see he answer.

  • symbolizes a “stop and think” slide. Before clicking, think about your answer.


Slide3 l.jpg


Time to take the presurvey l.jpg
Time to Take the Presurvey post-survey.

  • We would like to learn how much you know before taking part in this activity

  • You will take the same quiz at the end of the lesson to see what you have learned.

  • Click here to begin the presurvey!


The need for safe food training l.jpg

Serving food to the public is a large responsibility, but can be an enjoyable experience.

Whether you are setting up a small food stand or volunteering at a larger, temporary stand, the following simple rules and regulations will help ensure safe food is served to customers.

The Need for Safe Food Training


Question time l.jpg
Question Time can be an enjoyable experience.

  • When working at a temporary food stand you should:

    • Have fun

    • Serve safe food to customers

    • Remember food safety guidelines

    • All of the above

      • Click to see answer.

  • When working at a temporary food stand you should:

    • Have fun

    • Serve safe food to customers

    • Remember food safety guidelines

    • All of the above

      • Click to see answer.

The answer is d. We hope the experience is fun and safe for those who have the chance to help out.


Basic kitchen safety rules l.jpg
Basic Kitchen Safety Rules can be an enjoyable experience.

  • Do not lift heavy objects.

  • Be careful if you work with sharp objects, such as knives.

  • Clean up spills to avoid slipping.

  • Be careful around stoves or other hot equipment.

  • Take care when handling hot foods.

  • Wear closed-toe, nonslip shoes (such as tennis shoes) to protect your feet.


Know the potentially hazardous foods l.jpg
Know the Potentially Hazardous Foods can be an enjoyable experience.

  • Preparing and serving safe food is important to your customers.

  • Be careful when you work with and prepare foods that are “potentially hazardous.”

    • These are foods that have been linked to foodborne illness

  • Examples of potentially hazardous foods are:

    • Meat, poultry and fish

    • Milk and egg products

    • Salads and sandwiches made with meat

    • Sliced melons and sprouts

    • Cooked vegetables, cooked rice or beans


You are responsible for identifying potentially hazardous foods l.jpg
You are responsible for identifying “potentially hazardous” foods.

  • Click below to reveal the “potentially hazardous” foods.

Potentially

Hazardous

Potentially

Hazardous

Potentially

Hazardous


Keep your area safe and clean l.jpg
Keep Your Area Safe and Clean hazardous” foods.

  • Reduce the risk of spreading germs, such as bacteria.

  • These microorganisms can cause foodborne illness and make people sick.

    • People at a higher risk are young children, elderly adults, pregnant women and people with weak immune systems.


Four steps to food safety l.jpg
Four Steps to Food Safety hazardous” foods.

  • Clean

  • Separate

  • Cook

  • Chill

  • When food causes people to be sick, it usually is because of something that went wrong in one of these areas.


  • True or false l.jpg
    True or False hazardous” foods.

    True or False

    • The important steps to food safety are clean, separate, cook and chill.

      • Click to see the answer.


    Step one l.jpg

    Step One: hazardous” foods.


    Cleaning and sanitizing l.jpg
    Cleaning and Sanitizing hazardous” foods.

    • Keep work areas, equipment and dishes clean and sanitized.

    • Clean counters and dishes carefully to reduce the risk of spreading bacteria that can make people sick.

    • Keep walkways clear.

    • Pick objects off the floor to prevent people from tripping.


    Slide15 l.jpg

    Dirty

    Dirty

    Dirty


    Washing and sanitizing l.jpg
    Washing and Sanitizing identify areas that need to be cleaned.

    • When you wash dishes and utensils, scrape off excess food and then wash with warm, soapy water.

    • After washing, rinse off soap with hot water and then sanitize dishes in an appropriate solution.

    • You only need about 1 tablespoon of chlorine bleach per gallon of warm water to make a sanitizing solution for dishes.


    Slide17 l.jpg

    • Just because something looks clean does not mean it is sanitized or safe to use

      • Sanitizing reduces the amount of germs on each item.

    • Allow time for dishes to air dry completely

      • This is the safest way to keep dishes clean because dishtowels can spread bacteria from dish to dish.


    Slide18 l.jpg

    Sanitize

    Scrape

    Air dry

    Rinse

    Wash


    Slide19 l.jpg


    Slide20 l.jpg

    • A homemade sanitizer solution can be created from_____.

      • 1 cup of water and 1 tablespoon of chlorine bleach

      • 1 gallon of water and 1 tablespoon of chlorine bleach

      • 1 quart of water and 3 tablespoons of chlorine bleach

    • Click to reveal the answer.


    Volunteer health and hygiene l.jpg
    Volunteer Health and Hygiene with paper towels and sanitizer solution.

    • Don’t forget to wash your hands before starting to work and many times during your shift.

    • Wash hands in warm, soapy water for at least 20 seconds.

    • After your hands are clean, dry them using a paper towel and discard the towel in the garbage.


    20 seconds l.jpg
    20 Seconds?! with paper towels and sanitizer solution.

    • Is that a long time? How do you know when the 20 seconds are up?

      • Sing “Twinkle, Twinkle, Little Star” to yourself

      • Slowly count 20 Mississippis

      • Hum the “ABC” song to yourself

      • All are good ideas

    • Click to reveal the answer.

    All these ideas help you make sure you wash your hands long enough to get them clean.


    Slide23 l.jpg

    • Wash your hands after: with paper towels and sanitizer solution.

      • you touch food

      • touching your face

      • going to the bathroom

      • or doing anything else that could spread bacteria from your hands to the customers and their food

    • Always have clean hands before handling any food.


    Glove safety l.jpg
    Glove Safety with paper towels and sanitizer solution.

    • Everyone should have disposable gloves at his or her station to use if touching food is necessary.

    • These gloves should be put on after you wash your hands.

    • If your gloves become dirty or torn, change them.

    • Also, if you switch jobs, you will need to change gloves.

      • For example, if you are making hamburger patties and then start serving cookies, change your gloves to prevent contamination.


    True or false25 l.jpg
    True or False with paper towels and sanitizer solution.

    • Wear gloves or use deli paper instead of touching ready-to-eat food with your hands.

      • Click to reveal the answer.


    Handling money l.jpg
    Handling Money with paper towels and sanitizer solution.

    • If you handle money, wash your hands before touching any food or clean surfaces.

    • Money can be covered in germs, which you should not spread to food.

    • If you touch money while wearing gloves, you need to change them before touching any food.


    Personal appearance l.jpg
    Personal Appearance with paper towels and sanitizer solution.

    • Before starting your shift, be sure you have a clean appearance and an apron to keep your clothes from becoming soiled.

    • Tie back long hair or wear a hair restraint so your hair is away from your face and will not come in contact with food.

      • Do you know anyone who likes his or her food served with a “side of hair”?


    You are about to start your shift l.jpg
    You are about to start your shift. with paper towels and sanitizer solution.

    • Which of the following should you do before starting?

    • Click to reveal the answer.

    Not Important

    Not Important


    Step two l.jpg

    Step Two: with paper towels and sanitizer solution.


    Biological contamination and foodborne illness l.jpg
    Biological Contamination and Foodborne Illness with paper towels and sanitizer solution.

    • Keep foods separate to reduce the risk of transferring germs from one food to another through cross-contamination.

    • This could happen if you touch food to a surface that has not been cleaned and sanitized properly.

    • Also, never allow a raw food to come in contact with a cooked or ready-to-serve food.


    Before you start your shift l.jpg
    Before you start your shift with paper towels and sanitizer solution.

    • Be sure you have the correct supplies available.

    • Have serving utensils, such as tongs, ladles and scoops, ready.

    • Have utensils available for each different food.

      • For example, you do not want to use the hot dog tongs to grab a cookie. If you touch “ready-to-eat” food, such as buns or cookies, be sure to wear disposable gloves or use tongs or deli paper.


    Slide32 l.jpg

    1. Hot dog a. Gloved hand

    2. Mashed potatoes b. Ladle

    3. Soup c. Scoop

    4. Nacho chips d. Tongs

    1. Hot dog d. Tongs

    2. Mashed potatoes c. Scoop

    3. Soup b. Ladle

    4. Nacho chips a. Gloved hand

    • Click and the correct answers will appear.


    Slide33 l.jpg


    Step three l.jpg

    Step Three: not add meat from the fridge to the meat you already are using.


    Preparing cooking and serving food l.jpg

    When cooking and serving food, keep out of the temperature “danger zone.”

    This is the temperature from 41 F to 140 F.

    At this temperature, germs and bacteria can grow quickly.

    Check food temperatures with a thermometer. Keep hot foods hot and cold foods cold!

    Preparing, cooking and serving food


    You noticed some of the equipment is not heating foods correctly l.jpg
    You noticed some of the equipment is not heating foods correctly.

    • Pick out the foods in the temperature danger zone.

    • Click to reveal the answer.

    Poultry should be heated to 165F not 65F


    Check temperatures often l.jpg
    Check Temperatures Often correctly.

    • Check foods with a stem thermometer frequently.

    • Measure the temperature in the center or the thickest part of the food.

    • Clean and sanitize the thermometer after use.

    • At the end of this module, you will find an on-line temperature handout that you can print for reference.


    Keep hot foods hot and cold foods cold l.jpg
    Keep “Hot Foods Hot and Cold Foods Cold” correctly.

    • When reheating meat, always use a powerful source of heat, such as a microwave or oven/stove. Allow standing time and stir midway through the reheating process when using a microwave oven. Reheat foods to an internal temperature of 165 F.

    • Do not use a slow cooker, hot plate or other small appliance to heat foods. Heat foods (such as taco meat) to an appropriate temperature before hot-holding it in a small appliance, such as a slow cooker.

    • To reduce the amount of food wasted, only heat small amounts when needed.


    Slide39 l.jpg

    • If your food stand uses refrigerators or freezers to store foods and ice cream, be sure the doors are labeled with the contents.

      • This will reduce the amount of time the door has to be open if people need to get something.

    • Also, if using coolers to keep foods cold, be sure they are full of ice and kept closed as much as possible.

      • Keep these labeled as well, and have separate coolers for raw and ready-to-serve foods.


    Serving dishes l.jpg
    Serving Dishes foods and ice cream, be sure the doors are labeled with the contents.

    • For easy sanitation use disposable dishes, such as paper plates, plastic foam-type cups and plastic silverware, when serving food to customers.

    • When handing plates to customers, only touch the outer edge of the plate

    • Hold only the bottom half of the cup; never touch the part that will come in contact with a person’s mouth.

    • Only touch the handle end of forks, spoons and knives.

    • If customers ask you to carry items for them, take only what you can transfer safely.


    Serving food safely l.jpg
    Serving Food Safely foods and ice cream, be sure the doors are labeled with the contents.

    • Click to reveal the portion of these objects that you should touch while passing food to customers.


    Slide42 l.jpg


    Step four l.jpg

    Step Four: you do not have experience using the equipment at your station, be sure to ask the manager for instructions before you start working.


    Storing foods l.jpg
    Storing Foods you do not have experience using the equipment at your station, be sure to ask the manager for instructions before you start working.

    • Store food in appropriate containers so the food is safe for later use.

    • When putting food away, choose an appropriate container.

    • Use shallow containers to store foods

      • Thick foods, such as sloppy joe meat or chili, should be chilled in a container no more than 2 inches deep.

      • Other foods, such as a thin soup, can be stored 3 inches deep.


    True or false45 l.jpg
    True or False you do not have experience using the equipment at your station, be sure to ask the manager for instructions before you start working.

    • The shallower the food in a container, the quicker it will chill to a safe temperature.

    • Click to reveal the answer.


    Storing food l.jpg
    Storing Food you do not have experience using the equipment at your station, be sure to ask the manager for instructions before you start working.

    • When putting food away, cover it with a lid or plastic wrap.

    • Label the container with the date, time and contents.

      • This will allow the next person to identify the contents without taking it out and uncovering it.

      • This will tell the next person when it was prepared.


    Which containers are labeled correctly l.jpg
    Which containers are you do not have experience using the equipment at your station, be sure to ask the manager for instructions before you start working.labeled correctly?

    • Click to reveal the answer.

    A.

    A. The date and contents are both listed

    B.


    Ice safety l.jpg
    Ice Safety you do not have experience using the equipment at your station, be sure to ask the manager for instructions before you start working.

    • Food safety rules apply to ice used to keep foods or beverages cool.

      • Remember that ice touches food and customers can consume it.

    • Do not touch ice with your hands; instead, use a metal scoop when serving it with drinks or filling coolers.


    Role recommendation l.jpg
    Role Recommendation you do not have experience using the equipment at your station, be sure to ask the manager for instructions before you start working.

    • As an adult, set a good example for younger helpers, and follow and reinforce food safety guidelines.

    • Creating a safe and healthy environment will make the job of youth helpers easier and more enjoyable.


    Slide50 l.jpg

    • While supervising the food stand, you are responsible for monitoring the other workers.

    • This can include delegating responsibilities, helping with money issues and handling customer service situations.

    • You are responsible for checking temperatures regularly and ensuring clean and sanitized workspaces are maintained.


    Slide51 l.jpg


    It s time to take the post survey l.jpg
    It’s Time to Take the Post-survey! aware of proper procedures and make sure the food is at a safe temperature before it is ready to be served.

    • After completing all the activities and review questions, you are ready to take the survey! Good luck!

    • Click Here.

    • The last slide shows additional resources.

    • After the slideshow is done go to “File” and click on “Print.”

    • A box will open up.

    • Click on “Slides” under “Print Range.”

    • Type in “36” and click on “okay.”


    Check out these online resources l.jpg
    Check out these online resources: aware of proper procedures and make sure the food is at a safe temperature before it is ready to be served.

    • Food Safety Basics: A Reference Guide for Foodservice Operators

      • www.ext.nodak.edu/extpubs/yf/foods/fn572-1.htm

    • Foodservice Guide to Cleaning and Sanitizing

      • www.ext.nodak.edu/food/clean-sanitized.pdf

    • Foodservice Guide to Food Thermometers

      • www.ext.nodak.edu/food/fthermometer.pdf

    NDSU is an equal opportunity institution.


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