1 / 74

Serving it Safe

Serving it Safe. National Food Service Management Institute The University of Mississippi. WELCOME!. Three truths and one untruth. Overview. Participant Workbook Self-check Fact Sheets SOPs Activity sheets Agenda Restrooms Questions & participation Silence cell phones Evaluations.

halle
Download Presentation

Serving it Safe

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Serving it Safe National Food Service Management Institute The University of Mississippi

  2. WELCOME! Three truths and one untruth

  3. Overview • Participant Workbook • Self-check • Fact Sheets • SOPs • Activity sheets • Agenda • Restrooms • Questions & participation • Silence cell phones • Evaluations

  4. Pre-Seminar Assessment • Page 4 – 9

  5. Lesson 1: Food Safety is Top Priority Why is food safety a TOP priority for school nutrition programs?

  6. Define Foodborne Illness • Foodborne Illness • A disease transmitted to people by food or water. • Foodborne-Illness Outbreak • An incident in which two or more people experience the same symptoms after eating the same food. • Confirmed Illness • Laboratory analysis

  7. Food Safety Hazards • Biological Hazards • Chemical Hazards • Physical Hazards • See fact sheets

  8. Temperature Danger Zone • See fact sheet

  9. Lesson 2: Prevent Foodborne Illness – Understanding Microorganisms

  10. Preventing Foodborne Illness • Purchasing • Receiving • Storing • Preparing • Cooking • Serving & Holding • Cooling • Reheating • (Transporting)

  11. Personal Hygiene • See fact sheet & SOP (p40)

  12. Video: Wash your hands • Video viewing guide (p42)

  13. Proper hand washing • SOP (p43)

  14. Gloves • Poster (before p46)

  15. Thermometer types • See guide (p46-48)

  16. Video: Using thermometers • Viewing guide (p49); temp log (p52)

  17. Video: Calibrating thermometers • Viewing guide (p50); guide (p51); log (p52)

  18. Calibrating thermometers Ice-Water Method Boiling-Water Method

  19. Cross Contamination X 

  20. Proper Equipment Handling

  21. Food Safety Roles • Responsibilities of managers? • Responsibilities of employees?

  22. Foodborne Illness Outbreak • Be calm; cooperate with the health department • Talk to your supervisor immediately • Stop serving the suspected food • Keep samples • Cooperate with the health department’s information requests • Assemble and report information • Do not give medical advice • Direct media inquiries to the designated school district representative • See guide (p53)

  23. Lesson 3: Basic Facts About Microorganisms

  24. Biological Hazards Bacteria • Common Foodborne Illnesses Handout, p 61 • Scenarios, p 66

  25. Biological Hazards • Viruses • Fungi • Parasites

  26. Bacteria Growth http://www.foodsci.uoguelph.ca/deicon/bacgrowth.html Source: http://www.foodsci.uoguelph.ca/deicon/bacgrowth.html

  27. “Picture This”

  28. F – Food Time and Temperature Controlled for Safety (TCS) (previously PHF)

  29. A – Acidity • Foodborne microorganisms grow best in food that has a pH between 4.6 – 7.0

  30. T -Temperature Temperature Danger Zone Rapid Bacterial Growth 41˚F and 135˚F

  31. T - Time Bacteria can double every 20 minutes.

  32. O - Oxygen • Aerobic bacteria need oxygen to grow • Anaerobicgrow when oxygen is absent

  33. M - Moisture • The amount of moisture available in food for this growth is called water activity (aw)

  34. Preventing Foodborne Illness • Which practices do you use? • Which practices could be improved? • See handout (p61)

  35. Report symptoms: • Vomiting • Diarrhea • Jaundice (yellowing) • Sore throat with fever • Infected wounds Foodborne illness: • Hepatitis A • E. coli • Norovirus • Shigella • Salmonella typhi

  36. Lesson 4: A Clean and Sanitary Foodservice Facility

  37. Food Safety Checklist • Pages 81-85

  38. Pest Control

  39. Pest Control • Prevent entry and access • Eliminate food, water and shelter • Work with a licensed pest control operator • Case study (p86)

  40. Manual Cleaning and Sanitizing • See fact sheet (p74); SOP (p87); log (p91)

  41. Chemical Concentrations • Chlorine 50 ppm • Quats 200 ppm • Iodine 12.5-25 ppm

  42. Manual Cleaning and Sanitizing • See fact sheet (p74); SOP (p87); log (p91)

  43. Three-Compartment Sinks 1 2 3 Wash 110°F (43°C) or higher Rinse Sanitize Hot water 171°F (77°C) or chemicals

  44. Mechanical Washers • High-Temperature Machines • Final sanitizing rinse must be at least 180°F (82°C) • Chemical-Sanitizing Machines • Follow guidelines provided by the manufacturer • See log (p92)

  45. Mechanical Washers Checking Sanitizing Effectiveness • See log (p92)

  46. Large Equipment • (Safety!) Turn off and unplug • Disassemble • Clean & Sanitize • Wash • Rinse • Sanitize (immerse, wipe or spray) • Air dry • Reassemble • (Re-sanitize surfaces handled)

  47. Lesson 5: A Process for Preventing Foodborne Illness

  48. Foodservice Process Steps • Purchasing • Receiving • Storing • Preparing • Cooking • Serving & Holding • Cooling • Reheating • (Transporting)

  49. Purchasing • Responsibilities • Purchaser • Vendor • See fact sheet

  50. Receiving • Criteria (p134); invoice (p 136)

More Related