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ServSafe Starters PowerPoint Presentation
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ServSafe Starters

ServSafe Starters

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ServSafe Starters

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  1. ServSafe Starters

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

  3. 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.

  4. 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.

  5. 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.

  6. Section 1: Starting Out with Food Safety 1

  7. 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

  8. 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.

  9. How Food Becomes Unsafe 3 • Time-Temperature Abuse Cross-Contamination Poor Personal Hygiene Improper Cleaning & Sanitation

  10. 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)

  11. 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)

  12. Section 2: Ensuring Proper Personal Hygiene 5

  13. 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

  14. 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

  15. 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

  16. 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

  17. Exercise: Who’s Ready to Handle Food? X X Wristwatch Jewelry & Missing Hair Restraint 2 1 X Dirty Clothing 4 3 Correct!

  18. 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

  19. 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

  20. 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

  21. Hand Antiseptics • Hand Antiseptics • Must neverbe used in place of hand washing. • Should be used after handwashing (if used in the establishment).

  22. Exercise: Practicing Proper Hand Washing • This exercise will test your knowledge of proper hand washing techniques.

  23. 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

  24. 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

  25. 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

  26. Exercise: When Should Gloves Be Changed? 1 NO Change! 2 Change! 3 Change!

  27. Section 3: Purchasing, Receiving and Storing 13

  28. 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)

  29. 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

  30. Food Thermometers 16 • Bimetallic Stemmed Thermometer Indicator Head Calibration Nut Holding Clip Stem Sensing Area Dimple

  31. 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

  32. 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)

  33. Exercise: Calibrating a Thermometer • This exercise will test your ability to properly calibrate a bimetallic stemmed thermometer using the ice point method.

  34. 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

  35. 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.

  36. How To Properly Store Food 18 • Label Food • The name of the food • The date by which it should be sold, consumed or discarded

  37. 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

  38. 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

  39. Exercise: What’s Wrong With This Picture? • Find the unsafe storage practices in this picture:

  40. Section 4: Preparing, Cooking and Serving 21

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. Serving Food Safely: Servers 24 • Handling Dishes and Glassware WRONG RIGHT WRONG RIGHT WRONG RIGHT WRONG RIGHT