FoodSafe Level 1

1. FoodSafeLevel 1

2. Overview • FoodSafe is an 8 hour course that will help you work safely to prevent foodborne illness. • This package will not certify you, however you will be further ahead than others should you choose to take the actual FoodSafe course. • Why might you want this…. If you are working in the foodservice industry having your FoodSafe certification is recognized by many employers as a valuable and necessary employee qualification.

3. Purpose • The purpose of FoodSafe is to: • Create awareness of foodborne illness and worker injury • Reduce the possibility of food related illness • Share the importance of safe work habits in the food industry

4. Objectives • The objectives of FoodSafe are to: • Emphasize food safety in a fast-paced, growth industry • Encourage prevention of foodborne illness • Protect the public and workers from harm • Apply safe procedures for receiving, storing, preparing and presenting food • Reduce common errors in handling potentially hazardous foods • Create awareness of the Top Workplace Safety Hazards and techniques for reducing risk of injury and illness

5. Topics Covered • Introduction to FoodSafe • Foodservice Illness and Injury • Receiving and Storing Food • Preparing Food • Serving Food • Cleaning

6. Topic 1: Introduction to FoodSafe

7. Major Topics • Top 10 Improper Food Handling Practices • Top Workplace Safety Hazards • Risks and Consequences • Responsibilities • Food Safety Plan

8. Learning Outcomes • By the end of Topic 1, you will be able to… • Describe the benefits of the FoodSafe program (o workers, employers and customers) • Identify the top 10 improper food handling practices causing foodborne illness • Identify the top workplace safety hazards and risks to workers • Explain why it is important for food handlers to learn and follow safe food handling procedures • Describe the responsibilities of all staff in ensuring food safety and worker safety • Recognize the importance of a food safety plan

10. Top Workplace Safety Hazards • Tools/equipment - knives, fryers or mixers • Hot materials/surfaces - oil, liquids, steam, grills and ovens • Slippery floors - water, grease or loose flooring • Manual handling - lifting, carrying or moving heavy equipment • Chemicals - bleach, oven cleaners and degreasers; biohazardous materials, handing sharp items and discarding waste • Other hazards (repetitive motion, violence, transportation, etc)

12. What are most common? • Cuts and bruises • Scalds and burns • Strains, sprains and fractures • Acute or chronic poisoning, illness and skin irritations

13. Risks and Consequences • You have an important role to minimize the risk of contamination when handling food. • Some consequences of improper handling include: • Workers become ill from handling contaminated food • Workers can suffer wage loss if outlet is closed • Employers can be forced to close a business if there’s an investigation • An employer’s reputation could be damaged • An employer is legally liable for damages awarded in civil lawsuits • Customers who eat contaminated food could become ill and in rare cases die

14. See. Think. Do. • If you aren’t sure if a task is safe, STOP and ask for help. SEE IT DO IT THINK IT Look at the task Is there a risk of injury, disease or foodborne illness? Take action to eliminate or control the risk

15. Responsibilities • Of workers… • Practice safe food handling procedures • Follow safe work procedures • Use the required personal protective equipment (PPE) • Report hazards, accidents and injuries to employer • Refrain from dangerous conduct • Ensure the ability to work is not impaired • Refuse to perform an assigned task when there is undue risk of injury or disease

16. Responsibilities • Of employers… • Develop a food safety plan • Provide a written cleaning and sanitation plan • Provide worker training and orientation • Provide supervision and regularly inspect the workplace • Provide first aid equipment and services • Provide adequate PPE • Establish a health and safety program • Establish safe work procedures

17. Responsibilities • Of customers… • Report food allergies to server • Ask the server about food ingredients that may pose a potential risk • Report foodborne illness incidents and injury to food handlers or supervisors

18. Food Safety Plan • A plan based on Hazard Analysis and Critical Control Points (HACCP) • Looks at all aspects, if there are any hazards at that step, what it is and its limits, how it can be prevented and the corrective action to be taken if met • Receiving • Storage • Preparation • Cooking • Hot holding • Cooling • Reheating

19. Topic 2: Foodservice Illness & Injury

20. Major Topics • Microbiology • Cycle of Transmission • Methods of Transmission • Causes of Foodborne Illness • Control Sources of Foodborne Contamination • 2 Basic Types of Biological Foodborne Illness • Breaking the Links

21. Learning Outcomes • By the end of Topic 2, you will be able to… • Explain the difference between beneficial and disease causing microbes • Describe how harmful pathogens can cause illness in both customers and workers • Describe the conditions that promote bacterial growth • Describe the methods for controlling the transmission of pathogens • List the causes and sources of biological, chemical and physical foodborne illness

22. Microbiology • Microbes • Are living things that are often too small to be seen without the help of a microscope. • They are also known as micro-organisms. • Microbes that cause disease are called pathogens.

23. Microbiology • Bacteria • Are alive and all around us. • Most are harmless to humans but a few can be very dangerous. • The bacteria that live and grow in food may cause foodborne illness, and bacteria are one of the most frequent causes of foodborne illness

24. Microbiology • Viruses • Are smaller than bacteria and frequently cause illness. • Viruses harmful to humans may be found in food but will not grow in food. • Hepatitis A and Norwalk Virus are examples of viruses commonly transferred through food due to improper hand washing after toilet use.

25. Microbiology • Parasites • Are organisms that live on or inside another animal or person, and are dependent on the host for nutrients. • Some parasites are large enough to see without a microscope (ex. Tapeworms)

26. Microbiology • Protozoa • Are one-celled animals or microbes.

27. Microbiology • Fungi • Includes moulds and yeasts can be harmful. • Scraping of cutting off the mould may not make the food safe again. • The fungi may have produced toxins that will remain in the food.

28. Cycle of Transmission • There are 3 major parts to the cycle of transmission • FOOD • FOOD HANDLER  most important link in the cycle • ENVIRONMENT

29. Cycle of Transmission • Food Handler • Skin • Nose • Hair • Hands • Clothing • Environment • Work surfaces • Utensils • Insects • Air Food

30. Methods of Transmission • Direct Transmission  occurs when the microbes transfer directly from the source to the food • Such as touching, coughing or sneezing • Indirect Transmission  involves an intermediate step between the source of contamination and the receiver • Example cutting board or knife • Same as cross-contamination

31. Causes of Foodborne Illness • Physical • Glass • Toothpicks • Wood splinters • Hair • Bandages • Insect parts or droppings • Metal particles • Biological • Bacteria • Viruses • Parasites • Protozoa • Fungi • Chemical • Cleaning agents • Pesticides • Dissolved metals

32. Biological Causes • Biological causes of foodborne illness can be broken up into 2 other categories Biological Foodborne Intoxication - Where the bacteria grows in the food and produces a toxin which makes you sick Foodborne Infection - Where the bacteria grows in the food then continues to grow in your gastrointestinal tract

33. Foodborne Intoxication • Symptoms = nausea, vomiting, fever, headache, diarrhea, stomach ache • Recovery = about 24 hours • Sources = people (cuts, boils, scrapes, burns, pimples, sneeze, cough) • Example = staphylococcus

34. Toxins • Generally toxins produced are… • Colourles • Odorless • Tasteless • Heat stable

35. Foodborne Infection • Symptoms = cramps, diarrhea, nausea, fever, vomiting • Recovery = 1-2 weeks • Sources = poultry and other animal sources • Example = salmonella

36. Chemical Causes • Incidents of chemical foodborne illness is not as common as those by pathogens • Improper storage of chemicals is often the cause • Properly label chemicals and store away from food prep and storage areas • Never use a food container to store chemicals • Acidic foods can dissolve tin, copper, zinc and lead

37. Physical Causes • Glass, wood, and toothpicks can cause injury if they enter the mouth or get swallowed • Hair, bandages and insect droppings can be health hazards – they are also aesthetically unappealing

38. Causes of Foodborne Illness • Multiplying Bacteria • Bacteria grow by multiplying • When conditions are right bacteria can double every 20 minutes

39. 40 minutes 0 = start time 20 minutes 8 hours 1 hour 2 hours 64 bacteria 1 bacterium 2 bacteria 4 bacteria 8 bacteria 33,554,432 bacteria Safety margin

40. Danger Zone • What is that “right condition”… • Between the temperatures of 4-60 degrees celcius which is also called the DANGER ZONE!

42. So what affects bacterial growth… • F  food (protein) • A  acid (pH scale) • T  time • T  temperature • O  oxygen • M  moisture

43. FATTOM continued • Food (protein) • Pathogens are most likely to grow in food that is a protein • Other foods like carbohydrates are less likely to contain pathogens

44. FATTOM continued • Acid (pH scale) • pH goes from 0 (acidic) to 14 (alkaline or basic) • A neutral pH will encourage pathogen growth • Disease causingbacteria do not grow well at a pHbelow 4.5

45. FATTOM continued • Time • As shown by our multiplication chart previously bacteria in optimal conditions can reproduce every 20 minutes, making 2 hours the safety margin for bacterial growth

46. FATTOM continued • Temperature • Looking at the danger zone bacteria need optimal temperatures to reproduce • Bacteria multiple rapidly between 4-60 degrees in the danger zone • While most bacteria die at temperatures between 74-100 degrees • When cooling most bacteria survive at low temperatures but cannot grow

47. FATTOM continued • Oxygen • Some bacteria need oxygen to survive and grow, theses are called aerobic bacteria • Some bacteria can only grow when no oxygen is present and those are called anaerobic bacteria

48. FATTOM continued • Moisture • When foods are dried they are less likely to allow bacterial growth, however once water is added they are in a more desirable environment to reproduce • Example: opening a sealed package of food – now have to store in fridge

49. Control Sources of Food Contamination • WATER • MICROBES • HANDLING/USING UTENSILS AND EQUIPMENT

50. Water • Must be from a POTABLE source Fit for human consumption