Food Safety

1. Food Safety

2. Hand washing • Food handlers must properly wash their hands to prevent germs being spread. • Use running warm water and soap • Scrub hands and rinse thoroughly (approximately 20 seconds) • Wash palms, back, between fingers and under nails on both hands. • Dry hands with single- use towel, or air dry. • Use towel to turn off water. • Hand Sanitizer are NOT approve hand washing techniques and are NOT acceptable substitutes to hand washing.

3. Hand washing • Situation when you should wash your hands. • After handling raw food • After handling dirty dishes • After handling garbage • After using chemicals • Before and after putting food service gloves

4. Hand washing • Double hand washing- • Lather hands with soap and warm water for approximately 20 seconds. • Rinse • Repeat a second time • Dry hands with paper towel or air dryer.

5. Hand washing • Situation when double hand washing is needed: • After using toilet • After blowing nose, sneezing, coughing, or touching eyes, nose , mouth • Before starting work • After smoking or using tobacco products • Anytime hands come into contact with body fluids • After eating or drinking

6. Fingernails • Fingernails should be trimmed, filed, and maintained. • Nails should be short- this prevents nails from breaking off in food. • Nails should be filed- ragged nails can snag on things at work causing breakage. • Nails should be clean- all dirt and fecal matter should be removed from beneath the fingernails. Underneath nails is a great source of bacteria/ germs.

7. What makes people sick from food? • Food borne illness • Potentially hazardous foods • Bacteria/ viruses/parasites • Chemicals • Physical Contamination

8. Food borne illness • Germs such as bacteria and viruses are everywhere. • Germs are to tiny for your eyes to see. When these tiny germs get on food that will be eaten they can make you sick. This is called Food borne illness or food poisoning.

9. Food borne illness • 5 major mistakes that often cause food borne illness: • Inadequate hand washing • Employees working while they are sick. • Cross contamination • Inadequate cooking temperature • Inadequate temperature control • Activities to prevent food borne illness: • Proper hand washing • Working only when your healthy • Storing and handling of foods in a manner to prevent contamination • Cooking to the proper temperature • Maintaining proper temperatures.

10. Food borne illness Most Common Food Borne Illness Transmitted from Employee to Others Through Food.

11. Potentially Hazardous Foods • Germs grow easily on foods such as: • Meat • Fish • Poultry • Milk • Re-fried beans • Cooked rice • Baked potatoes • Cooked vegetables Germs like temperatures between: 41 – 140 degrees F. These foods cannot set out for long periods. If in question as your supervisor.

12. Bacteria/ viruses/ parasites • Bacteria makes toxins that act like poison. • Cooking does not destroy most toxins • Even though the food may look good or smell good it still can have enough bacteria on it to make someone sick.

13. Bacteria/ viruses/ parasites • Viruses- • You can have a virus and not even know it. • You can even pass a virus into food before you even feel sick. • You must wash your hands well to prevent the spread of viruses.

14. Bacteria/ viruses/ parasites • Parasites- • Are tiny worms that live in fish and meat • Cooking fish and meat to the right temperature will kill parasites.

15. Top Left- parasite found in food Top right- tape worm, can be found in undercooked meat Middle- Listeriamonocytogene Bottom left- Bottom right- salmonella bacteria

16. Chemical • Any chemicals in the work place need to be stored in different areas than the food. • People get sick when the ingest chemicals.

17. Physical contamination • Physical Contamination- • When foreign objects are accidentally introduced into food. • Physical contaminates that can happen on job site are things like broken glass. • Food items may arrive to the store with physical contaminates in them. • Examples would be: dirt and rocks in food.

18. Food temperatures • Control Temperature- stopping the growth of germs by keeping food hot or cold. • DANGER ZONE- temperatures between 41-140 º F is the danger zone. When any food sits at the danger zone, it can grow germs faster. • Cold food should be kept at 41 º F or colder. • Hot food should be kept at 140 ºF or hotter. • Discard Food that has been in the danger zone for more than 4 hours. ( Reheating may kill the bacteria but does not get rid of the toxin left behind by the bacteria)

19. Food temperatures Cont. • When it comes to frozen food you should only thaw food: • Under cold running water • Microwave defrosts cycles • Refrigeration- (in the refrigerator) • As part of the cooking process

21. Cooling foods • Cooling Hot Foods • Speed is important with Cooling • Fresh is best- It is safest to make food fresh each day, just before you serve it. • Cooling Solid Foods • Cut large meats into smaller portions, so they will cool quicker. • Put all meat and other hot foods in refrigerator to cool. • Cooling Soft/ Thick Foods • Cooling Liquid Foods

22. Cooling foods • Cooling Soft/ Thick Foods • Ex. Of foods would be: rice, potatoes, stews, chili, refried beans • Pour hot food into shallow metal pans. ( The shallower the pan the faster it cools) • Stir food to speed up Cooling time. • Once food reaches 41º F, you can place food in container and cover it. • Air Movement- Air in the refrigerator is a MUST all dishes should have space between them, do not stack them while cooling, A cover may be put on after food is cooled.

23. Cooling foods cont. • Cooling Liquid Foods- examples are: thin soups and sauces • Close drain on sink. • Place metal pan in sink that contains your hot food. • Fill sink with ice and cold water up to level of food in pot or pan. • Stir food often to cool quickly. • Add more ice as ice melts. • REMEMBER Food temperature must drop when cooling from: • 2 hours 140ºF to 70º F within two hours • 4hours 70º F to 41º F within four hours.

24. Safe storage practices • As a food handler you must prevent Cross Contamination. • Always store raw meat, fish, and poultry on the lower shelves of the refrigerator. • Don’t let raw meat drip onto foods that will not be cooked before serving. • Keep different types of raw meat separate from each other. • Store unwashed or raw food away from ready-to-eat food. • Wash your hands between handling raw meat and foods that will not be cooked before eating. • Everything should be labeled on the outside.

25. Safe storage practice cont. • Wash your hands before handling food. • Wash, rinse and sanitize the cutting surface and all the utensils every time you finish with a job or between preparing different foods. • You should use a different cutting board for meats and vegetables. • Use clean utensils instead of hands for dispensing food. • Store food away from cleaners and poisons.

26. Safe storage practice cont. • 7 DAY Rule- Food can be stored for 7 days when the refrigerator maintains 41 F or colder. • Food older than 7 days must be discarded. • Date Marking: Ready-to-eat food must be marked with either the preparation date, use-by date, or date the commercial package was opened. • GOLDEN RULE for Food Safety: • WHEN IN DOUBT THROW IT OUT

27. A clean workplace is safer • Read directions for each chemical and talk to manager when you should use them and how much. Be sure you understand and follow the directions! • Keep chemicals AWAY from food and clean utensils. • Keep all chemicals in the bottles or boxes they come in. If you put them in different containers, LABEL them CLEARLY.

28. A clean workplace is safer cont. • Washing surfaces and Equipment: • Wash- them with hot soapy water • Rinse- them in clean hot water • Sanitize- ( 1 to 2 teaspoons of bleach per 1 gallon of water.) • Follow the cleaning directions for each piece of equipment.