BLR’s Safety Training Presentations

BLR’s Safety Training Presentations Food Service Safety

Goals • Food workers preventing food contamination • Receive, store, cook, thaw, and clean to prevent contamination • Quiz

Foodborne Illness • Potentially hazardous foods • Bacteria, such as salmonella • Virus, such as hepatitisA • Parasites in meat

Wash Hands and Arms • Wet hands with warm water • Use soap • Rub hands briskly together • Rinse hands under running water • Dry hands on paper towel

When to Wash • 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

Prevent Contamination by Employees • Wash your hands • Use utensils to handle ready-to-eat food • Minimize bare hand contact with exposed food • Use utensil only oncewhen taste testing

Good Hygiene Practices • Eat, drink, and smoke only in designated areas • Wear hair restraints or hats • Keep fingernails cleanand trimmed • Don’t wear jewelry on hands • Keep clothing and aprons clean

If Sick, Do Not Work • Cold, flu, runny nose, sore throat • Diarrhea • Vomiting • Hepatitis A • Infected cut, burn, or sore

Equipment, Utensils, and Linens • Utensils stored to prevent contamination • Linens replaced each time • Wiping cloths cleaned and sanitized • Gloves used for one task • Clean equipment and cutting boards • New plates for second portions

Prevent Contamination by Consumers • Packaging, salad bar guard, or display cases • Dispensers or individually packaged condiments • Ladles, tongs, and spoons • Trained food employee at buffets and salad bars

Receiving Foods • Refrigerated food < 41°F • Cooked food> 140°F • Food labeled frozen must be frozen • No evidence of temperature abuse • Packages in good condition • Shellfish in good condition with labels

Prevent Food and Ingredient Contamination • Keep raw meat away from ready-to-eat foods • Separate different types of raw meat • Store food in clean, covered containers • Label food containers • Wash raw fruit and vegetables

Food Storage • Clean, dry location • Not exposed to splash, dust, contaminants • 6 inches above the floor • Away from chemicals • Stock rotation

Avoid These Storage Areas To Prevent Contamination • Locker rooms • Restrooms • Garbage rooms • Mechanical rooms • Under water or sewer lines • Under open stairwells

Cooking to Destroy Germs • Temperature “Danger Zone” • Thermometer • Poultry & stuffing: 165°F • Hamburger: 155°F • Pork: 150°F • Rare Beef: 130°F • Beef, lamb, fish, seafood: 140°F

Cooling Food • 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

Thawing Foods • 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

Reheating • Reheat food up to 165°F • Reheat rapidly, within 2 hours • Stove, oven, double boiler • Microwave—stir, cover, stand for 2 minutes

Hot and Cold Holding • Hot foods: > 140°F • Cooked roasts: > 130°F • Cold foods: < 41°F

Disposal of Food • 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.

Manual Dishwashing • Scrape off leftover food • Wash in solution at >110°F • Rinse in clean warm water • Immerse in sanitizing solution at >171°F • Air dry

Commercial Dishwasher • Scrape leftover food • Load dishes into machine • Run full cycle • Air dry • Clean and inspect dishwasher

Summary • 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

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 the three safe ways to thaw frozen food.

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”?

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

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°

BLR’s Safety Training Presentations