Food Stand Safety

1. Food Stand Safety Keep Food Safe at Food Stands:An Interactive Module for Adults Module designed by Bridget Curley, Program Assistant (former), and Julie Garden-Robinson, Food and Nutrition Specialist; revised in 2014 by Kimberly Beauchamp, Food Safety/Food Entrepreneur Extension Specialist. 2014

2. The following tips will help you navigate through each module. • Click the left mouse button (or the down arrow) to go to the next bullet or slide. • Before you go through the module, a new window will open and you’ll answer some survey questions. • When you are finished with the survey questions, close the window to return to the slides in this program module. symbolizes a question slide.

3. Tips for using the symbols • When you see this symbol - click your mouse to see an answer. • When you see this symbol - “stop and think” of the answer. Then, click on your mouse to see the answer.

4. Watch for two surveys in this module • The next slide will take you to the first survey for this module. • Near the end of the module, you will take a second survey. • The surveys will open in a new window. • When you are finished with a survey, you will return to this module.

5. Time to Take the Pre-survey • We would like to learn how much you know about food safety before taking part in this module. • Click here to begin the pre-survey. • You’ll return to this module when you are done with the pre-survey.

6. Serving food to the public is a large responsibility, but can be an enjoyable experience. Whether you are setting up a small food stand or volunteering at a larger, temporary stand, the following simple rules and regulations will help ensure safe food is served to customers. The Need for Safe Food Training

7. Question Time • When working at a temporary food stand you should: • Have fun • Serve safe food to customers • Remember food safety guidelines • All of the above • Click to see answer. • When working at a temporary food stand you should: • Have fun • Serve safe food to customers • Remember food safety guidelines • All of the above • Click to see answer. The answer is d. We hope the experience is fun and safe for those who have the chance to help out.

8. Basic Kitchen Safety Rules • Do not lift heavy objects by yourself. • Be careful when working with sharp objects, such as knives. • Be careful around stoves and other hot equipment. • Handle hot foods carefully. Do not burn yourself. • Keep the floors clean and clear of objects to prevent tripping over anything. • Clean up spills to avoid slipping. • Wear closed-toe, nonslip shoes (such as tennis shoes) to protect your feet.

9. Know the Potentially Hazardous Foods • Preparing and serving safe food is important to your customers. • Be careful when you work with and prepare foods that are “potentially hazardous” or “time and temperature controlled for safety.” • These are foods that may become contaminated if not stored or cooked properly. Examples of potentially hazardous foods are: • Meat, poultry and fish • Milk and egg products • Salads and sandwiches made with meat • Sliced melons and sprouts • Cooked vegetables, cooked rice or beans

10. You are responsible for identifying “potentially hazardous” foods. • Click below to reveal the “potentially hazardous” foods. Potentially Hazardous Potentially Hazardous Potentially Hazardous

11. Keep Your Area Clean and Germ Free • Reduce the risk of spreading germs, such as bacteria. • Germs can contaminate food. • These microorganisms can cause foodborne illness and make people sick. • People at a higher risk are young children, elderly adults, pregnant women and people with weak immune systems.

12. Four Steps to Food Safety • When people get an illness from eating contaminated food, it is because something probably went wrong in one of these areas. COOK SEPARATE CHILL CLEAN

13. True or False True • The important steps to food safety are clean, separate, cook and chill. • Click to see the answer.

14. Step One:

15. Cleaning and Sanitizing • Keep work areas, equipment and dishes clean and sanitized. • “Sanitized”means you have used a sanitizer such as a bleach-water rinse, after cleaning. • Cleaning and sanitizing counters and dishes helps stop bacteria in their tracks!

16. Clean surfaces such as counters and tables by wiping them with paper towels and sanitizer solution. • Homemade sanitizer solutions can be made by mixing 1 tablespoon of chlorine bleach with 1 gallon of water. • Do not use sponges or cloth towels to clean up spills.

17. Inspect areas where food is prepared, eaten and served and identify areas that need to be cleaned. • Click to see the three areas that need cleaning in this picture. Dirty Dirty Dirty

18. Cleaning and Sanitizing Dishes Scrape off excess food before washing dishes #1) Wash dishes with warm, soapy water. #2) Rinse off the soap with hot water. #3) Next, rinse with the sanitizing solution. • Sanitizing reduces the amount of germs on each item. • Just because something looks clean does not mean it is sanitized or safe to use. #4) Allow dishes to air dry. • Dishtowels can spread bacteria from dish to dish.

19. You have been assigned to help wash dishes. What is the correct order to clean dishes and utensils properly? • Click and the correct order will appear. Sanitize Scrape Air dry Rinse Wash

20. A homemade sanitizer solution can be created from_____. • 1 cup of water and 1 tablespoon of chlorine bleach • 1 gallon of water and 1 tablespoon of chlorine bleach • 1 quart of water and 3 tablespoons of chlorine bleach • A homemade sanitizer solution can be created from_____. • 1 cup of water and 1 tablespoon of chlorine bleach • 1 gallon of water and 1 tablespoon of chlorine bleach • 1 quart of water and 3 tablespoons of chlorine bleach • Click to reveal the answer.

21. Volunteer Health and Hygiene • Wash your hands before starting work and many times during your shift. • Wash hands in warm, soapy water for at least 20 seconds. • After your hands are clean, dry them using a paper towel and discard the towel in the garbage.

22. 20 Seconds?! • Is that a long time? How do you know when the 20 seconds are up? • Sing “Twinkle, Twinkle, Little Star” to yourself • Slowly count 20 Mississippis • Hum the “ABC” song to yourself • All are good ideas • Click to reveal the answer. All these ideas help you make sure you wash your hands long enough to get them clean.

23. Always Wash Your Hands… • Before touching food or clean surfaces. • If you touch your face, touch your eyes, touch your hair, blow your nose, or go to the bathroom. • If you handle money • If you touch money while wearing gloves, wash your hands before touching food • If you use your phone • If you do anything else that could spread bacteria from your hands to the customers and their food • Always have clean hands before handling any food.

24. Handling Money • If you handle money, wash your hands before touching any food or clean surfaces. • Money can be covered in germs, which you should not spread to food. • If you touch money while wearing gloves, you need to change them before touching any food.

25. Keep Neat and Clean • Before starting your shift, have a clean appearance and a clean apron to keep your clothes from becoming soiled. • If you have long hair, tie it back (such as a ponytail, or braided. • Wearing a hair restraint keeps your hair away from your face, and keeps loose hairs from getting into food.

26. You are about to start your shift. • Which of the following should you do before starting? • Click to reveal the answer. Not Important Not Important

27. Glove Safety • Everyone should have disposable gloves at his or her station to use if touching food is necessary. • Everyone should wear disposable gloves when handling food • Be sure to put on new gloves, after washing your hands. • Always change your gloves, if they become dirty or torn, or if you switch tasks. • For example, if you are making hamburger patties and then start serving cookies, change your gloves to prevent cross-contamination.

28. True or False • Wear gloves or use deli paper instead of touching ready-to-eat food with your hands. • Click to reveal the answer.

29. Step Two:

30. Biological Contamination and Foodborne Illness • Separate foods, to reduce the risk of transferring germs from one food to another. • Foods can pick up germs if it touches a surface that has not been cleaned and sanitized properly. • Never allow raw food to come in contact with cooked or ready-to-serve food.

31. Refilling the Supplies • When filling cup, plate and napkin dispensers, fill from the back or bottom so all products are used in the order you fill them.

32. Serving Utensils - Ready to Use • Before starting your shift, have the correct supplies available. • Have serving utensils, such as tongs, ladles and scoops, ready so you minimize your food contact. • Have enough utensils available for each different food. • For example, you do not want to use the hot dog tongs to grab a cookie.

33. Match the following foods with the proper serving utensils you should use: 1. Hot dog a. Gloved hand 2. Mashed potatoes b. Ladle 3. Soup c. Scoop 4. Nacho chips d. Tongs 1. Hot dog d. Tongs 2. Mashed potatoes c. Scoop 3. Soup b. Ladle 4. Nacho chips a. Gloved hand • Click and the correct answers will appear.

34. Break the Chain • If you are running low on a hot food, such as taco meat, do not add meat from the fridge to the meat you already are using. • Instead, heat a new batch of meat to replace the other dwindling amount and serve that instead. • Adding new foods to old foods is a contamination risk.

35. Step Three:

36. When cooking and serving food, do not serve foods that are within the temperature “danger zone.” Danger zone = temperatures between 41 F to 140 F. At this temperature, germs and bacteria can grow quickly. Check food temperatures with a thermometer. Keep hot foods hot and cold foods cold! Preparing, cooking and serving food

37. You noticed some of the equipment is not heating foods correctly. • Pick out the foods in the temperature danger zone. • Click to reveal the answer. Poultry should be heated to 165F not 65F

38. Check Temperatures Often • Check foods with a stem thermometer frequently. • Measure the temperature in the center or the thickest part of the food. • Clean and sanitize the thermometer after use. • At the end of this module, you will find an on-line temperature handout that you can print for reference.

39. Keep “Hot Foods Hot” and “Cold Foods Cold” • When reheating meat, always use a powerful source of heat, such as a microwave or oven/stove. Allow standing time and stir midway through the reheating process when using a microwave oven. • Reheat foods to an internal temperature of 165 F. • Do not use a slow cooker, hot plate or other small appliance to heat foods. Heat foods (such as taco meat) to an appropriate temperature before hot-holding it in a small appliance, such as a slow cooker. • To reduce the amount of food wasted, only heat small amounts when needed.

40. Food Storage • If your food stand has refrigerators or freezers to store foods and ice cream, be sure the doors are labeled with the contents. • This will reduce the amount of time the door has to be open if people need to get something. • If using portable coolers to keep foods cold, be sure they are full of ice and kept closed as much as possible. • Keep these labeled as well, and keep raw and ready-to-serve foods in separate coolers.

41. Serving Customers • For easy sanitation - use disposable dishes, such as paper plates, plastic foam-type cups and plastic silverware, when serving food to customers. • When handing plates to customers, only touch the outer edge of the plate • Hold only the bottom half of the cup; never touch the part that will come in contact with a person’s mouth. • Only touch the handle end of forks, spoons and knives. • If customers ask you to carry items for them, take only what you can transfer safely.

42. Serving Food Safely • Click to reveal the portion of these objects that you should touch while passing food to customers.

43. Are you uncertain of the area? • If you will be working in an area unfamiliar to you and/or you do not have experience using the equipment at your station, be sure to ask the manager for instructions before you start working.

44. Step Four:

45. Storing Foods Safely • Store food in appropriate containers so the food is safe for later use. • When putting food away, choose an appropriate container. • Use shallow containers to store foods in refrigerator. • Thick foods, such as sloppy joe meat or chili, should be chilled in a container no more than 2 inches deep. • Other foods, such as a thin soup, can be stored 3 inches deep.

46. Storing Food • When putting food away, cover it with a lid or plastic wrap. • Label the container with the date, time and contents. • This will allow the next person to identify the contents without taking it out and uncovering it. • This will tell the next person when it was prepared.

47. True or False • The shallower the food in a container, the quicker it will chill to a safe temperature. • Click to reveal the answer.

48. Which containers are labeled correctly? • Click to reveal the answer. A. A. The date and contents are both listed B.

49. Ice Safety • Food safety also applies to ice served in drinks. • Remember, ice touches the liquids that customers will drink. • Do not touch the ice with your hands, or scoop the ice with a cup. • Use a metal scoop when adding ice to drinking cups or ice coolers.

50. Role Recommendation • As an adult, set a good example for younger helpers, and follow and reinforce food safety guidelines. • Creating a safe and healthy environment will make the job of youth helpers easier and more enjoyable.