SAFETY AND SANITATION TRAINING GUIDE

1. SAFETY AND SANITATION TRAINING GUIDE Because we work in food service, it is important that we follow safe food handling practices as well as work place safety. Please review the following presentation carefully which will cover basic sanitation and safety issues. Please feel free to ask your supervisor questions at any time as this information will be a part of your final test.

2. Hazards that You Can’t See • In food service areas there are hazards that no human eye can detect. • They exist in the form of microorganisms (bacteria, viruses, etc.) which cause disease. • People contract these diseases by way of consuming or being in contact with food • The name for these diseases is… FOODBORNE ILLNESS

3. What Happens When They Spread? • Foodborne illnesses are the greatest danger to food safety. It is a disease transmitted to people by food. • The most common cause of foodborne illnesses are: failure to cook and hold food at the proper temperature, and poor personal hygiene. • The disease can spread by sharing or being in contact with infected food. • This leads to what is known as an.. OUTBREAK!

4. Who Has The Highest Risk of Catching These Diseases? • Senior citizens • Young children (Babies and children up to the age of 5 years of age) • People taking medications • People who are already ill: • Colds • Pre-existing medical conditions

5. Which Foods May Pose A Hazard? • Meat/Fish Dishes • Dairy Products • Beans/Soy Products • Particular Fruits and Vegetables (Potatoes, Melon Slices, etc.)

6. Conditions for Bacteria Growth: • Food • Acidity • Temperature • Time • Oxygen • Moisture

7. Personal Behaviors That Can Contaminate Food • Scratching the scalp • Running fingers through hair • Touching the nose • Rubbing an ear • Touching a pimple/sore • Wearing a dirty uniform • Coughing/sneezing into the hand • Spitting

8. Maintain Good Personal Hygiene by: • Maintaining personal cleanliness • Wearing proper CLEAN work attire • Wearing hair net or a cap • Following hygienic hand practices • Avoiding unsanitary habits and actions(such as eating or drinking in a food service areas) • Maintaining good health • Reporting illnesses

9. Proper Hand Washing Procedure

10. Wash Your Hands After • Using the restroom • Handling raw food (before and after) • Touching the hair, face, or body • Sneezing, coughing, or using a handkerchief or tissue • Smoking, eating, drinking, chewing gum or tobacco

11. Wash Your Hands After cont. • Handling chemicals that might affect the safety of food • Taking out garbage or trash • Clearing tables or busing dirty dishes • Touching clothing or aprons • Touching anything else that may contaminate hands, such asunsanitizedequipment, work surfaces, or wash cloths

12. Gloves You should change gloves when: • When they become soiled or torn • Before beginning a different task • At least every four hours during continual use • After handling raw meat and before handling cooked or ready-to-eat food • Must never replace hand washing • Are for single-use only • Must be safe, durable, and clean • Must fit properly • Must be used properly

13. You MUST NOT: When Working with Food Make Sure to Remove: • Rings • Bracelets • Watches • Earrings • Necklaces • Facial jewelry • Smoke, chew gum, eat, or drink when: • Preparing or serving food • In food-preparation areas • In areas used to clean utensils and equipment

14. What Happens If I Contract/Suspect I May Have A Disease? • INFORM your supervisor • VISIT Medical Professional You may be asked to take time off from work. This is for… the SAFETY OF YOU, YOUR COWORKERS AND CUSTOMERS

15. This has been a:SNC Dining Services Production Any questions or comments? Contact us at dining@snc.edu Phone: (920) 403-4030Fax: (920) 403-4022