Session One Serving Safe Food

1. Session OneServing Safe Food A Program Developed by FDEP Safety Office for the Division of Recreation and Parks

2. Training Objectives Protecting People Safety of Food Food Quality Costs and Benefits: Reduced Liabilities

3. What Do You NeedTo Know AboutFood Safety? Diseases and their symptoms Where hazards can be prevented Personal hygiene and the spread of disease Keeping injured or ill employees from contaminating food

4. Regulation You MUST comply with all city, county and state laws and regulations involving food safety

5. Food Safety Challenges Foodborne illnesses Foods that are highly prone to contamination Contamination, Cross-Contamination, and Clean verses Sanitary

6. Session One Quiz! 1. Foodborne illnesses are diseases that are carried or transmitted to people by food. True or False 2. By making the mistake of preparing food a day or more in advance of serving is one of the leading causes of food contamination. True or False

7. 3. Cross-Contamination is _________________________. 4. Sanitary means that everything used in food preparation is emersed in chemical solutions. True or False 5. List three physical hazards to food safety. 6. Potentially hazardous foods are those foods that are dry and contain low protein levels. True or False

8. Session Two: Food Safety: Are You Up To The Challenge? Biological Hazards Chemical Hazards Physical Hazards

9. Session Two Objectives You will be able to identify biological, chemical and physical hazards associated with food You will be able to describe how bacteria multiply in food You will be able to understand the concept of �temperature danger zone�

10. BiologicalThe examination of the biologicalhazards associated with food What are biological hazards? Bacteria are of the greatest concern because of their rapid rate of reproduction Bacteria love warm, moist, low acid, and high protein foods FATTOM

11. Bacterial Control Temperature and Time - the most important factors! Using FATTOM, bacterial growth can be experienced whenever food is received, stored, thawed, prepared, cooked, cooled, held, served or reheated Set up bacteriological barriers

12. Bacterial Foodborne Illnesses Infection Intoxication Duration of Illness Symptoms Source Foods involved Prevention

13. Viruses Protein-wrapped genetic material Not complete cells and do not reproduce in food May survive cooking and freezing Can be transmitted by food and food-contact surfaces

14. Viruses Can cause serious illness such as Hepatitis A Contaminate food through poor personal hygiene, contaminated water or through shellfish

15. Parasites and Fungi Parasites are micro-organisms that need a host to survive Can be killed by thorough cooking or freezing Molds - usually microscopic - colonies can been seen as fuzzy growths Yeasts - need sugar and moisture - appears as bubbles or slime

16. Toxins Fish Toxins Puffer fish, moray eels, and freshwater minnows contain natural toxins Amberjack, barracuda and large snappers can carry ciguatoxin (ciguateria) Plant Toxins Some mushrooms Jimson weed and water hemlock Jelly made from apricot kernels Cooking or freezing do not destroy all plant toxins

17. Chemical Hazards Pesticides Food additives and preservatives Cleaning and sanitizing chemicals Toxic metals Lubricants used on equipment Personal care products Paints

18. Physical Hazards What are some of the physical hazards associated with food? Glass to scoop ice - good or bad Chilling glasses in ice - good or bad Cleaning can openers Other examples??

19. Session Two Quiz! 1. What is the temperature danger zone? ___________________________ 2. Bacteria that can cause foodborne illnesses come from only sewage tainted waters. True or False 3. List the two most important factors in controlling bacterial hazards associated with food.

20. 4. Good personal hygiene is the most important factor in controlling foodborne viruses. True or False 5. Always use lead or lead-based pots and pans. True or False 6. Molds can grow on almost any food. True or False 7. What does the acronym FATTOM mean?

21. Session Three:A Practical Food Safety System Proper Handwashing Supporting Good Personal Hygiene

22. Session Three Objectives Understanding of the link between personal hygiene and foodborne illnesses List the basic standards for personal hygiene Setting the example is the best policy

23. Handwashing At least one sink available for only handwashing Hot and cold faucets Hand Soap Sanitizing Lotions Single use paper towels or dryers

24. Hand Care Keep nails short and clean Do not touch hair, clothes or skin Cover all cuts and sores Never touch the insides of glasses or eating surfaces of tableware Wash hands before putting on any food preparation gloves Change gloves as soon as they become soiled or torn and before beginning any new task

25. Rules For GoodPersonal Hygiene Wash hair and bathe daily Wear clean clothing when preparing food Wear hair restraints, if necessary Never wear jewelry

26. Illness and Injury Hygiene Illness: Employees should never participate in food preparation if they are experiencing: Fever Diarrhea Nausea or vomiting Sore throat or sinus infection Injury: All cuts, burns, boils, sores and infectious areas of the body should be bandaged while preparing food Be safe! Employees needing to be bandaged should not prepare food

27. Other Hygiene Practices Tasting food during preparation Eating and smoking areas Storage of personal items Restrooms

28. Supporting GoodPersonal Hygiene Reporting Illness: FDA�s 1993 Food Code Contagious diseases such as Salmonella typhi, Hepatitis, E. coli Be careful when applying restrictions - ADA Avoid cross-contamination by not allowing the same employee to : Work with both raw and cooked foods Wash dirty dishes and stack clean ones

29. Supervisors should schedule tasks to avoid cross-contamination Supervisors should set a good example by practicing good personal hygiene Supervisors should not act hastily in excluding employees from food preparation Remember - the law protects the confidentially of employees who report having illnesses

30. Session Three Quiz! Crossword Puzzle!

31. Session Four:Three Stages OfProviding Safe Food Hazard Analysis Critical Control Plan (HACCP) Training your employees Evaluating your training program

32. Session Four Objectives You will understand the general principles of HACCP You will be able to asses food safety hazards You will be able to identify critical control points You will be able to set up procedures for the control of critical control points

33. Step One: Creating a Hazard Analysis Critical Control Point System Identifies the foods and procedures that are most likely to cause foodborne illnesses Built in procedures that reduces the risk A system for monitoring food safety Building a HACCP System Assessing the hazards Identifying CCPs Setting up SOPs for CCPs Monitoring CCPs Corrective Actions Record Keeping Verification

34. Assessing Hazards Identify potentially hazardous foods Flow of food Identifying hazards Risk elimination

35. Assessing CCPs Identify CCPs needed to keep each recipe or previously prepared food safe CCPs differ for each food and method of preparation

36. Control of CCPs Set standards for each CCP - time, temperature, or other requirements May need more than one standard A clear direction to take specific action

37. Monitoring CCPs Check to see that standards are met Focus on CCPs throughout the flow of food Make sure that your employees understand the CCPs

38. Corrective Actions If a standard is not being met, take corrective action immediately Ensure that an employee understands the corrective action Corrective actions must meet the criteria for the STANDARDS that you have initiated

39. Record Keeping Should be simple and easy to use Located next to working areas Flowcharts and recipes near work areas Blank forms hung on equipment for temperature checks

40. Verification Proves that your system is working Follow the flow of food to ensure that what you have decided is correct Make sure that you have identified and assessed all hazards Make sure that the CCPs are correct Selected the appropriate corrective actions

41. Step Two:Training Your Employees Help your employees understand the basics of the HACCP Discuss CCP monitoring procedures Help employees adjust their skills to the HACCP methods Design extra training in needed areas of food safety

42. Adapting Your HACCP Quick Service Operations (Bringing in already prepared foods) Outdoor Service Central Kitchens Vending Machines

43. Step Three: Evaluating Your Food Safety Training Does Your Training Cover: The benefits of practicing food safety Potentially hazardous foods How food contamination occurs Time and Temperature standards The personal hygiene and food safety link Cross-contamination prevention

44. Session Four Quiz! 1. When introducing your food safety system it is important to keep the lines of communication open. True or False 2. On-the-job performance is the measure of the success of your food safety system. True or False 3. The protection of food during the flow of food can be accomplished by initiating a HACCP. True or False

45. 4. There is no need to worry about time and temperature when bringing in prepared foods. True or False 5. Packaged goods from vending machines that contain potentially hazardous foods should be dispensed in their original wrappers. True or False 6. Home canned foods should be allowed whenever they are available. True or False

46. Session Five: Food Purchasing,Storage, and Preparation Safety General Purchasing Guidelines General Receiving Guidelines General Storage Guidelines: Cold Storage, Deep Chilling Storage, Freezer Storage, and Dry Storage General Preparation Safety Guidelines

47. Session Five Objectives Understand how to establish purchasing guidelines Understand how to use storage equipment and facilities appropriately Understand the basic principles on how to keep food safe throughout the preparation and service stages

48. Safe Food Purchasing Meats and Game Meats Eggs and Dairy products Pre-Packaged Foods Fresh Produce

49. Receiving Safe Food Establish standards for receiving each kind of food Ensure that goods arrive in sanitary condition, handled properly, and stored appropriately Expiration dates and use-by dates Quickly put items into storage Kitchen area should be clean, well lighted, and pest free

50. Safe Storage of Food FIFO - First In, First Out Establish a Corrective Action Policy for when foods have been time or temperature abused, passed an expiration or used-by date Clean up all spills and leaks immediately Store cleaning supplies and other chemicals separately

51. Safe Storage of Food Refrigerated Storage - Keep temperature at 40 degrees - Store cooked and ready to eat foods above raw foods - Never line shelves Freezer Storage - Keep temperature at 0 degrees or lower - Never refreeze thawed food until it is cooked

52. Safe Storage of Food Fresh Produce - store most fruits and raw vegetables at 40 to 45 degrees Dairy Products - store at an internal product temperature of 40 degrees or lower (ice cream at 6 to 10 degrees) Dry and Canned Goods - store at temperatures between 50 to 70 degrees

53. Important Reminders! Food must be kept out of the Temperature Danger Zone - 40 - 140 degrees and safe from all sources of contamination Store food in original packaging Never re-use old packaging or containers Repackage foods in clean containers Never store foods in un-approved areas such as locker rooms or restrooms Keep food away from sewer and water lines

54. SAFE FOODHANDLING Require strict personal hygiene Identify all potentially hazardous foods Time and Temperature rule observance Keep raw products away from ready-to-eat foods

55. Avoid cross-contamination Cook foods to above recommended temperature Keep hot foods hot and cold foods cold Reheat food to an internal temperature of at least 165 degrees for at least 15 seconds

56. Training Objectives Review 1. An unacceptable food storage area is under the kitchen sink. True or False 2. FIFO means First In, First Out. True or False 3. It is OK to use foods that have passed their expiration date. True or False 4. Shelves in the refrigerator should always be wrapped in clear plastic sheeting. True or False

57. 5. The Temperature Danger Zone is 35 degrees to 120 degrees. True or False 6. Dry and Canned Goods should be stored with cleaning chemicals. True or False 7. It is OK to purchase foods that have an out of date �use by� date as long as the packaging looks undamaged. True or False 8. Frozen foods should be kept at temperatures of 0 degrees or less. True or False

58. Session Six:Facilities and Equipment Proper design Proper equipment Utilities Lighting and Ventilation Waste Management Cleaning and Sanitizing Pest Management

59. Session Six Objectives Learn about selecting the proper equipment How to supervise cleaning and sanitizing Understand the importance of waste management Identify methods for effective pest control

60. Facilities Workflow Patterns Dry Storage Restrooms Flooring Walls and Ceilings

61. Equipment Use only NSF or UL approved equipment - Easily cleanable by normal methods - Non-toxic, non-absorbent, corrosion resistant, and non-reactive Cutting Boards - bacteria can survive and grow in cracks, cuts and scratches Dishwashers - high-temperature or chemical sanitizing

62. Utilities Water - potable with sufficient pressure (needs to be heated to at least 180 degrees for high-temperature dishwashing machines) Plumbing - Avoid cross-connection, backflow, and back siphonage situations Sewage - keep sewer water and solids from contaminating food Electricity - outlets and wiring should be safe and sufficient for equipment

63. Lighting and Ventilation Lighting - - Bright enough to reveal dirt and stains - Avoid placing where broken glass can contaminate food Ventilation - doors and windows MUST be screened - exhaust hoods over cooking areas - use screened outside air intakes

64. Waste Management Garbage - remove as soon as possible (garbage from other areas should not be carried to or through the food preparation area): provide enough containers and dumpsters (should be leak proof and easily cleanable); and should be cleaned and sanitized regularly

65. Waste Management Solid Waste - dry, bulky trash - use mechanical compactors for cans or cartons (recycle whenever possible!) - P2 - pollution prevention - practice source reduction - do not allow solid waste to pile up

66. Cleaning and Sanitizing All food contact surfaces MUST be washed, rinsed, and sanitized Detergents - surfactants lessen the surface tension and loosens soil; mild alkaline detergents for fresh soil and strong alkaline detergents for wax, grease and aged, baked, or burnt-on soil

67. Solvent Cleaners - also known as de-greasers - grills, oven surfaces, grease stains Acid Cleaners - used when alkaline cleaners do not work - scaling in dishwashers, rust stains, brass and copper Abrasive Cleaners - contain scouring agents for rubbing or scrubbing on hard to remove soils - floors or baked-on or burnt-in soils

68. Sanitizing Reduces the harmful micro-organisms Is NOT a substitute for cleaning Heat Sanitizing - 165 degrees or higher (water or air) Chemical Sanitizing - check label for proper use Chlorine and Iodine - use at a temperature between 75 and 120 degrees DO NOT USE scented or oxygen bleaches

69. Utensil Cleaning Dishwashing Machines - Check cleanliness often - Flush, scrape, or soak items before washing - Correctly load the racks - never overload - Check temperatures - Check all items as they are removed - Air dry all items - do not use towels

70. Manual Cleaning and Sanitizing - use a three compartment sink

71. Cleaning Equipment Clean-in-Place Equipment - cleaning solutions pumped through the equipment Fixed or Immobile Equipment - power, food, detachable parts, wash - rinse - sanitize, air dry, put everything back together Microwave Units - clean often

72. Facility Cleaning Floors - mark area to be cleaned, sweep the area, mop the area with a detergent solution (mop away from walls and toward a drain), remove excess water, rinse and sanitize Floor Drains - clean after all other cleaning is accomplished, wear heavy rubber gloves, flush the drain, pour in cleaning detergent and scrub, sanitize

73. Facility Cleaning Ceiling - check for soil, cobwebs and condensation Restrooms - clean daily Storage Areas - store supplies and equipment in a neat and orderly manner Cleaning Supplies - cloths, sponges and scrubbing pads (air dry), brushes and mops (hang), buckets and pails (store with other tools)

74. Use of Hazardous Materials OSHA and EPA Regulations apply! HAZCOM Program MSDS Training employees

75. Pest Control Establish an Integrated Pest Control Management (IPM) program Deny pests food, water, and shelter Pest-Proof the facility Pest Control methods, if not used correctly can be hazardous to humans

76. Pest Control General Practices Use reputable and reliable suppliers Remove garbage quickly and properly Store recyclables away from the food service area Properly store all food and supplies Keep cleaning equipment dry Thoroughly clean and sanitize

77. That�s All Folks!