Safety & Sanitation

1. Safety & Sanitation USDA & NFSMI

2. Acknowledgement Statement You understand that: The training you are about to take does not cover the entire scope of the program, and that You are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

3. Class Objectives • Safety & Sanitation • Importance of food safety in school nutrition programs • Basics facts about microorganisms • Characteristics of a food safe facility • HACCP • Discuss the purpose of a food safety program. • Identify key components of a HACCP Plan. • Learn and apply the Process Approach. • Identify strategies to know current state of school food safety program.

4. WELCOME! Three truths and one untruth

5. Chapter 1: Food Safety is Top Priority! • Why is food safety a top Priority? • What is foodborne illness and foodborne outbreak? • Foodborne Illness: referred to as “food poisoning”, is a disease carried to people by food or water. A foodborne illness can only be confirmed with a lab analysis that identifies the source of the illness. • Foodborne Outbreak: an incident in which two or more people experience the same illness symptoms after eating a common food.

6. Food Safety Hazards • Biological Hazards • Chemical Hazards • Physical Hazards

7. Temperature Danger Zone

9. Chemical Safety Wash hands thoroughly after using chemicals

11. Chapter 2: Prevent Foodborne Illness – Understanding Microorganisms • What happens in the body after a contaminated food has been eaten? • How do harmful microorganisms contaminate foods? • Sources • Animals Food Storage • Food Handling Heating Food • Food Preparation

12. Chapter 2: Prevent Foodborne Illness – Understanding Microorganisms (cont’d.) • What are the three main causes of a foodborne illness? • Poor Personal Hygiene • Abuse of the Time – Temperature Relationship • Cross-contamination

13. Chapter 2: Prevent Foodborne Illness – Understanding Microorganisms (cont’d.) • What are the responsibilities of the foodservice manager? • Knowing & implementing State & local public health dept regulations regarding food safety & sanitation. • Solving problems of non-compliance cited on sanitation inspections. • Maintaining up-to-date knowledge regarding food safety & sanitation. • Training & supervising employees on food safety. • Holding employees responsible for following food safety requirements & guidelines.

14. Chapter 2: Prevent Foodborne Illness – Understanding Microorganisms (cont’d.) • What are the responsibilities of the foodservice employee? • Learning about food safety • Following local or state food safety requirements • Following guidelines such as: • Monitoring as specified in the school’s food safety plan • Taking corrective actions if standards are not met • Keeping accurate records • Communicating with foodservice manager to inform them about problems or areas that can be improved

15. Chapter 2: Prevent Foodborne Illness – Understanding Microorganisms (cont’d.) • How should the FS Manager respond if symptoms of Foodborne Illness are reported to the foodservice? • Be calm and cooperate with the health department • Talk with your supervisor immediately to communicate the situation and seek additional guidance • Stop serving the suspected food • Keep samples of suspect foods. • Cooperate with the health department to gather information.

16. Chapter 2: Prevent Foodborne Illness – Understanding Microorganisms (cont’d.) • Report the information you were asked to assemble. • Do not give medical advice, that should be left to the health professionals • Direct all media inquiries to the appropriate designated school district representative . • For those students who have reported symptoms of foodborne illness, parents should be contacted by personnel designated by the school or school district.

17. Chapter 3: Basic facts about microorganisms What are the most common causes of foodborne illnesses? • Microorganisms: tiny, living organisms that are so small they can be seen only with a microscope. • Pathogens (Harmful Microorganisms = Illness) • Bacteria • Viruses • Spoilage Microorganisms (May cause illness) • Fungi (molds & yeasts) • Parasites

18. Chapter 3: Basic facts about microorganisms (cont’d.) What are the major foodborne illnesses caused by bacteria & how can they be prevented? • Botulism • Campylobacteriosis • E-coli • Listeriosis • Perfringens • Salmonellosis • Shigellosis • Staphylococcal

19. Chapter 3: Basic facts about microorganisms (cont’d.) What are the major foodborne illnesses caused by viruses & how can they be prevented? • Gastroenteritis from Norwalk Virus • Calicivirus • Hepatitis A

20. Chapter 3: Basic facts about microorganisms (cont’d.) What are the major foodborne illnesses caused by fungi & how can they be prevented? • Molds • Yeasts

21. Chapter 3: Basic facts about microorganisms (cont’d.) What are the major foodborne illnesses caused by parasites & how can they be prevented? • Cyclosporiasis • Giardiasis • Trichinosis

22. Chapter 3: Basic facts about microorganisms (cont’d.) How do microorganisms grow? Conditions for growth… F A T T O M

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

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

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

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

27. O - Oxygen • Aerobic bacteria need oxygen to grow • Anaerobic grow when oxygen is absent

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

29. Chapter 4: A Clean and Sanitary Foodservice How can food safety be promoted through personal hygiene and work attire? • Know why personal hygiene and work attire is important. • Use guidelines for good personal hygiene. • Dress for food safety success. • Use common sense as a guide when working with food.

30. Chapter 4: A Clean and Sanitary Foodservice (cont’d.) How can food-safe facility be operated? • Know the characteristics of a food-safe facility. • Maintain clean floors, walls, & ceilings. • Maintain a clean & sanitary serving line & stations. • Maintain good ventilation • Maintain clean employee restrooms

31. Chapter 4: A Clean and Sanitary Foodservice (cont’d.) How can food-safe facility be operated? • Maintain clean and neat trash collection areas. • Maintain an effective pest control program • How often does your district perform pest control activities? • Is it effective? • Have you ever reported a pest problem?

32. Chapter 4: A Clean and Sanitary Foodservice (cont’d.) How should smallwares be cleaned and sanitized? • Chemical sanitizing • Heat sanitizing • Sanitize smallwares in a Three compartment sinks • Sanitize smallwares in a Mechanical dishwasher

33. Chapter 4: A Clean and Sanitary Foodservice (cont’d.) How should large equipment be cleaned and sanitized? • 1. WASH • 2. RINSE • 3. SANITIZE IN PLACE

34. Chapter 4: A Clean and Sanitary Foodservice (cont’d.) Who is responsible for food safety? • It’s EVERYBODY’S business!!!

35. Manual Cleaning and Sanitizing

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

37. Manual Cleaning and Sanitizing

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

39. 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

40. Mechanical Washers Checking Sanitizing Effectiveness

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

42. Chapter 5: A Process for Preventing Foodborne Illness How can foodborne illness be prevented in the eight steps of the foodservice process? • (see handout)

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

44. Chapter 5: A Process for Preventing Foodborne Illness FOOD SAFETY CHECKLIST: HACCP-Based SOPs • Food Safety Checklist