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ServSafe Starters. Housekeeping. Duration of the course Lunch and breaks Location of rest rooms Participant Manuals Participant Evaluation forms Course Registration form Mute phones and electronics. Exercise: Totally Fun Food Quiz. This course begins and ends with a test.

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Presentation Transcript
slide2

Housekeeping

  • Duration of the course
  • Lunch and breaks
  • Location of rest rooms
  • Participant Manuals
  • Participant Evaluation forms
  • Course Registration form
  • Mute phones and electronics
slide3

Exercise: Totally Fun Food Quiz

This course begins and ends with a test.

So … answer the questions on the quiz handed out by your instructor.

You may speak with your fellow classmates if you need help.

slide4

What Is ServSafe?

  • The ServSafe® program:
  • Nationally recognized and accredited.
  • Considered industry standard with more than 3 million ServSafe Food Protection Manager Certifications awarded.
  • Curriculum is based on national food safety standards; local standards may be slightly different.
slide5

What Is ServSafe?

  • The ServSafe® program:
  • ServSafe offers two levels of training:
  • ServSafe Starters is a ½ day basic food safety training class. Participants receive a certificate of completion.
  • ServSafe Essentials is an advanced, two-day food safety managers’ course that requires passing an administered examination.
what is a foodborne illness
What Is A Foodborne Illness?

2

  • Foodborne Illness
    • Illness carried or transmitted to people by food
  • Foodborne-Illness Outbreak
    • Incident in which two or more people experience the same illness after eating the same food
potential hazards to food safety
Potential Hazards to Food Safety
  • Biological Hazards
    • Bacteria, viruses, parasites, fungi
    • Toxins
  • Chemical Hazards
    • Pesticides, food additives, cleaning supplies, toxic metals
  • Physical Hazards
    • Hair, dirt, metal staples, etc.
how food becomes unsafe
How Food Becomes Unsafe

3

  • Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

Improper Cleaning & Sanitation

exercise what is the temperature danger zone
Exercise: What is the Temperature Danger Zone?

135°F

(57°C)

Temperature Danger Zone

Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)

41°F

(5°C)

controlling the growth of microorganisms
Controlling the Growth of Microorganisms
  • The two conditions you can control:
    • Temperature
      • Refrigerate or freeze food properly
      • Cook food properly
    • Time
      • Minimize time food spends in the temperature danger zone (TDZ)
how foodhandlers contaminate food
How Foodhandlers Contaminate Food
  • Foodhandlers can contaminate food when they:
    • Have a foodborne illness
    • Show symptoms of gastrointestinal illness
    • Have infected wounds or cuts
    • Live with, or are exposed to, a person who is ill
    • Touch anything that may contaminate their hands
exercise name the foodhandlers bad behaviors
Exercise: Name The Foodhandlers’ Bad Behaviors

6

  • Wiping or touching the nose
  • Touching a pimple or open sore
  • Wearing a dirty uniform
  • Coughing or sneezing into the hand
  • Spitting in the establishment
  • Lack of gloves
good personal hygiene practices
Good Personal Hygiene Practices
  • Foodhandlers should:

A

Wear a clean hat or other hair restraint

Wear clean clothing daily

Remove aprons when leaving food-preparation areas

Remove jewelry from hands and arms

Wear appropriate, clean, and closed-toe shoes

B

A

B

D

C

C

D

E

E

policies regarding eating drinking smoking
Policies Regarding Eating, Drinking, & Smoking
  • Foodhandlers must not:
    • Smoke, chew gum or tobacco, eat or drink
  • When
    • Preparing or serving food
    • Working in food-preparation areas
    • Working in areas used to clean utensils and equipment
exercise who s ready to handle food
Exercise: Who’s Ready to Handle Food?

X

X

Wristwatch

Jewelry & Missing Hair Restraint

2

1

X

Dirty Clothing

4

3

Correct!

when and how to wash your hands
When and How to Wash Your Hands

8

  • Foodhandlers must wash their hands after:
    • Using the restroom
    • Handling raw meat, poultry, and fish (before and after)
    • Touching the hair, face, or body
    • Sneezing, coughing, or using a tissue
    • Smoking, eating, drinking, or chewing gum or tobacco
when and how to wash your hands1
When and How to Wash Your Hands

8

Foodhandlers must wash their hands after: continued

  • Handling chemicals that might affect food safety
  • Taking out garbage
  • Clearing tables or bussing dirty dishes
  • Touching clothing or aprons
  • Touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, or washcloths
proper hand washing procedure
Proper Hand Washing Procedure

8

The whole process should take 20 seconds

Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C)

Apply soap

1

2

3

Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet.

Rinse thoroughly under running water

5

4

5

hand antiseptics
Hand Antiseptics
  • Hand Antiseptics
    • Must neverbe used in place of hand washing.
    • Should be used after handwashing (if used in the establishment).
exercise practicing proper hand washing
Exercise: Practicing Proper Hand Washing
  • This exercise will test your knowledge of proper hand washing techniques.
hand and finger hygiene
Hand and Finger Hygiene
  • Requirements for Foodhandlers

Do not wear false nails or nail polish

Bandage cuts and cover bandages

Keep fingernails short and clean

how to properly use gloves
How to Properly Use Gloves

9

  • Gloves used for handling food:
    • Must never be used in place of handwashing
    • Are for single use only
    • Should be right for the task
    • Must be safe, durable, and clean
    • Must fit properly
    • Must be used properly
how to properly use gloves1
How to Properly Use Gloves

9

  • When to Change Gloves
    • As soon as they become soiled or torn
    • Before beginning a different task
    • At least every four hours during continual use and more often when necessary
    • After handling raw meat and before handling cooked or ready-to-eat food
exercise when should gloves be changed
Exercise: When Should Gloves Be Changed?

1

NO Change!

2

Change!

3

Change!

when to accept or reject a delivery
When To Accept Or Reject A Delivery

14

Reject Food Products that are:

In the Temperature Danger Zone

Or

Display poor physical characteristics (sight, smell, damaged, expired)

135°F

(57°C)

Temperature Danger Zone

41°F

(5°C)

exercise accept or reject it
Exercise: Accept or Reject it?
  • Which products should be rejected?

A

Rawbeef roasts that are bright red

Chicken received at an internal temperature of 50F (10C)

Eggs received at an air temperature of 45F (7C)

Frozen meat with large ice crystals on the meat and package

Flour that is damp

1

R

2

A

3

R

4

R

5

6-22

food thermometers
Food Thermometers

16

  • Bimetallic Stemmed Thermometer

Indicator Head

Calibration Nut

Holding Clip

Stem

Sensing Area

Dimple

general thermometer guidelines
General Thermometer Guidelines

17

  • When using thermometers:
    • Keep thermometers and their storage cases clean
    • Calibrate them regularly to ensure accuracy
    • Never use glass thermometers to monitor food temperature
    • Insert the thermometer stem or probe into thickest part of product (usually the center)
    • Wait for the thermometer reading to steady before recording the temperature of a food item
how to calibrate a thermometer
How to Calibrate A Thermometer

16

Ice-Point Method

1. Fill a largecontainer with crushed ice and water

2. Submerge the thermometer stem or probe in the water for thirty seconds

3. Hold the calibration nut and rotate the thermometer head until it reads 32˚F (0˚C)

exercise calibrating a thermometer
Exercise: Calibrating a Thermometer
  • This exercise will test your ability to properly calibrate a bimetallic stemmed thermometer using the ice point method.
how to properly store food
How to Properly Store Food

18

  • Store raw meat, poultry, and fish:
    • Separately from cooked and ready-to-eat food

OR

    • Below cooked and ready-to-eat food

Improper Storage

how to properly store food1
How to Properly Store Food

18

  • Rotate products to ensure the oldest inventory is used first
  • One way to rotate products is to follow FIFO:
    • Identify the use-by or expiration date of products
    • Shelve products with the earliest dates in front of those with later dates
    • Use products stored in front first
    • Destroy expired food items.
how to properly store food2
How To Properly Store Food

18

  • Label Food
    • The name of the food
    • The date by which it should be sold, consumed or discarded
how to properly store food3
How to Properly Store Food

18

  • Do not overload refrigerators
  • Storing too many products:
    • Prevents good airflow
    • Makes units work harder
  • Use open shelving in the unit
  • Lining shelving with the following restricts air circulation:
    • Aluminum foil
    • Sheet pans
    • Paper

Overloaded refrigerator

how to properly store food4
How to Properly Store Food

18

  • When storing food in dry storage keep it:
    • Away from walls
    • Out of direct sunlight
    • At least 6” (15 cm) off the floor

Keep storerooms:

    • Cool (50°F to 70°F)
    • Dry (50% to 60% humidity)
    • Clean
    • Well ventilated
exercise what s wrong with this picture
Exercise: What’s Wrong With This Picture?
  • Find the unsafe storage practices in this picture:
thawing food
Thawing Food

22

  • The Four Acceptable Methods for Thawing Food

In a refrigerator, at 41F (5C) or lower

Submerged under running potable water, at a temperature of 70F (21C) or lower

In a microwave oven, if the food will be cooked immediately after thawing

As part of the cooking process

minimum internal cooking temperatures
Minimum Internal Cooking Temperatures

23

  • When cooking potentially hazardous food, the internal portion must:
    • Reach the required minimum internal temperature
    • Hold that temperature for a specific amount of time
exercise now we re cooking
Exercise: Now We’re Cooking!

3

165 for 15 secs

145 for 15 secs

145 for 15 secs

5

6

4

165 for 15 secs

155 for 15 secs

165 for 15 secs

using a microwave
Using a Microwave
  • When cooking food in a microwave:
    • Cook potentially hazardous food to 165°F (74°C)
    • Cover it to prevent the surface from drying out
    • Rotate or stir it halfway through thecooking process to distribute the heatmore evenly
    • Let it stand for at least 2 minutes after cooking to let the product temperatureequalize
    • Check the temperature in several placesto ensure that it is cooked through
general rules for holding food
General Rules for Holding Food

23

  • When holding potentially hazardous food:
    • Check internal temperatures using a thermometer
    • Check temperatures at least every four hours
      • Discard food not at 135°(57°C) or higher or 41°F(5°C) or lower
      • As an alternative, check the temperature every 2 hours to leave time for corrective action
serving food safely servers
Serving Food Safely: Servers

24

  • Handling Dishes and Glassware

WRONG RIGHT

WRONG RIGHT

WRONG RIGHT

WRONG RIGHT

serving food safely servers1
Serving Food Safely: Servers

24

  • Handling Utensils and Food

WRONG RIGHT

WRONG RIGHT

WRONG RIGHT

cleaning versus sanitizing
Cleaning Versus Sanitizing

30

  • Cleaning
    • Process of removing food and other types of soil from a surface
  • Sanitizing
    • Process of reducing the number of microorganisms on a clean surface to safe levels
    • Surfaces must first be cleaned and rinsed before being sanitized
when to clean and sanitize
When to Clean and Sanitize

30

  • Food-contact surfaces must be washed, rinsed, and sanitized:
    • After each use
    • Anytime you begin working with another type of food
    • After a task has been interrupted and the items may have been contaminated
    • At 4-hour intervals if the items are in constant use
chemical sanitizing
Chemical Sanitizing

30

  • Food-contact surfaces can be sanitized by:
    • Immersing them in a specific concentration of sanitizing solution for a specific amount of time
  • OR
    • Rinsing, swabbing or spraying them with a specific concentration of sanitizing solution
three compartment sinks
Three-Compartment Sinks

31

  • Steps for Cleaning and Sanitizing

5

1

Rinse, scrape

or soak

Air-Dry

3

2

4

Wash

110°F (43°C) or higher

Rinse

Sanitize

171°F (77°C) or higher for 30 seconds

slide59

Test Your Knowledge

35

ServSafe Test.

Turn

Its time to take the test.

Turn to page 35 in the ServSafe Participant Manual.

section 5 cleaning and sanitizing1

Exercise: The Adventures of Bad Canteen

Section 5: Cleaning and Sanitizing

See how many unsafe food handling practices you can spot in the following videos!

slide64

For Further Study

Information on safe food handling and service was developed by the National Restaurant Association Educational Foundation (NRAEF).

The Salvation Army offers additional ServSafe training for disaster food service managers.

For more on the ServSafe program, visit www.servsafe.com.