ADVANCED . fst

1. ADVANCED.fst food safety training in Canada for food handlers Based on the Canadian Food Retail and Food Services Regulations and Code

2. Introductions GROUP DISCUSSION: • How long have you been in the foodservice industry? • One thing you learned from reading ADVANCED.fst (That you didn’t know before!) • One thing you want clarified today

3. Foodhandler’s Responsibility • Read the information on page 8 of the ADVANCED.fst course book • Discussion: • What do food safety leaders need to know? • What can we learn from this long list?

4. Foodhandler’s Responsibility • Food safety is the responsibility of all who come into contact with food • Food safety skills will help you advance in your food career • Food safety must be our number one concern • Food safety knowledge will help at home and in your community

5. Section One: The Challenge to Food Safety Chapter 1: Food Safety Essentials

6. 10 Things You Need to Know about Food Safety • What is a foodborne Illness? • How does food become contaminated? • How can we prevent food contamination? • What are the 3 steps to food safety? • What is potentially hazardous food? • Why is the temperature of food important? • Why is time important in food preparation and handling? • What is the most important tool for food safety? • What is cross-contamination? • What are the most important things that food handlers can do for food safety?

7. What is a foodborne illness? A. Injury caused by eating food contaminated with a foreign object OR B. Illness caused by eating contaminated food

8. Flow of Food The path that foods in your operation should follow: • Receiving 6. Holding • Storing 7. Serving • Thawing 8. Cooling • Preparing 9. Re-heating • Cooking

9. Flow of Food

10. Potentially Hazardous Foods Foods That Favor Rapid Micro-organism Growth

11. What isContamination? The unintended presence of harmful substances or micro-organisms in food. There are 3 types of contamination. What are they?

12. Types of Food Contamination • Biological Contamination • Chemical Contamination • Physical Contamination

13. Cross-Contamination What is cross-contamination? • The transfer of harmful substances or micro-organisms to food from other: • foods • people • equipment/surfaces

14. Cross-Contamination Harmful micro-organisms can travel! FROM… • Foodhandler • Equipment • Raw food TO… Ready-to-eat food This is called cross-contamination

15. Clean vs. Sanitary Clean: Free from visible soil, food residue and other foreign material. Sanitary: Free from harmful levels of contamination. Kitchen area looks clean Bacteria that remain if not sanitized BASICS.fst 2nd ed. page 27

16. Factors Most Often Named in Foodborne Outbreaks • Three broad categories: • Time and temperature abuse • Poor personal hygiene • Cross-contamination

17. Activity What are the main causes of foodborneillness? Whatcanwe do to ensurefoodsafety? Complete Exercise 1, page 18

18. Chapter 2: Food Safety Hazards Section One: The Challenge to Food Safety

19. Biological Contamination • Contamination by micro-organisms that can cause foodborne illness • The most dangerous kind of contamination • Can affect large numbers of people • Caused by micro-organisms such as: Bacteria  Moulds  Viruses  Yeasts  Parasites

20. Types of Micro-Organisms Micro-organisms that can contaminatefood and cause foodborne illness

21. Bacteria • Bacteria are our number one food safety concern! • Microscopic, single cell organismsthat multiply quickly, and easily survive on humans Example: Salmonella

22. Bacteria • Pathogenic: micro-organisms that cause disease • Toxigenic: poisonous bacteria that produce toxins as they multiply (they are also pathogenic)

23. How Bacteria Make People Sick • BACTERIAL INFECTION: Resultswhen a person eats food containing harmful micro-organisms Example: Salmonella • BACTERIAL INTOXICATION: Resultsfrom eating food containing poisonous toxins Example: Staphylococcus

24. over 1 million bacterial cells 819,200 bacterial cells 409,600 bacterial cells 204,800 bacterial cells 102,400 bacterial cells 25,600 bacterial cells 12,800 bacterial cells 51,200 bacterial cells 6400 bacterial cells 1600 bacterial cells 3200 bacterial cells 100 bacterial cells 800 bacterial cells 400 bacterial cells 200 bacterial cells 3.5 hours later How Quickly Bacteria Multiply

25. How To Avoid…. Biological Contamination • Prevent • Kill • Destroy • People, animals, insects, equipment all carry micro-organisms which can easily get into food.

26. Temperature Danger Zone (TDZ) The Temperature Danger Zone (TDZ) = 4ºC to 60ºC (40ºF to 140ºF) Keep food safe by keeping it out of the TDZ. It is your responsibility to keep food out of the Danger Zone!

27. Time • Reduce the risk of bacterial growth by keeping food out of the Temperature Danger Zone. • Throughout the preparation and cooking process, food must not stay in the TDZ for more than four hours (cumulative), and ideally for the least amount of time possible.

28. Temperature Control • Temperature control is a critical aspect of food safety. • The thermometer may be the single most important tool you have to protect food.

29. What Bacteria Need To Grow /NUTRIENTS /WATER

30. Viruses • Micro-organisms that multiply inside living cells (need a host to survive) • Do not reproduce in foods • Need a host to survive • Do not require a PHF to be transmitted • May survive freezing and cooking Examples: Norwalk virus, over 300 strains of cold, Hepatitis A

31. Fungi Commonly cause food spoilage, not illness Fungi Moulds Yeasts Mushrooms

32. Parasites • Transferred through water contaminated with feces or by animals Examples: Trichinella spiralis in pork Cyclospora in strawberries and raspberries

33. Chemical Contamination • Pesticides • Food additives • Preservatives • Cleaning supplies • Toxic metals that leach through old cookware and equipment

34. PREVENTION: How To Avoid…. Chemical Contamination • Proper Storage and labeling • Use Cleaning Products Safely • Use safe food containers for acidic food

35. Physical Contamination • Dirt • Broken glass • Crockery • Other objects – that accidentally get into the food (hair, nails, staples)

36. How To Avoid…. Physical Contamination • Keep jewelry at home • Note any deterioration in equipment, walls, etc. • Cautiously open packages • Wear hair nets

37. Allergies Allergens enter a person’s system by: • Ingestion (eating or drinking) • Inhalation (breathing) • Skinabsorption

38. Allergies: Background Allergen: • Any substance that causes an allergic reaction Anaphylaxis: • Shock induced by allergens that may cause a decrease in blood pressure

39. Common Food Allergens Top 10 most common foods: • Peanuts • Tree nuts • Fish, crustaceans • Shellfish • Eggs • Sulphites • Soybeans • Wheat • Sesame seeds • Milk

40. Allergy Symptoms • Vomiting • Nausea • Stomach cramps • Indigestion • Diarrhea • Ear aches • Hives • Eczema • Headaches • Asthma • Rhinitis

41. Prevention You can help customers stay safe from allergens by: • Avoiding cross-contamination • Clean and sanitize equipment • Practice proper handwashing often • Only use high quality food providers, approved ingredients, and keep ingredient list on hand • Keep foods with known allergens in a separate area or prepare last!

42. Essential Practices! • Be open and honest about the ingredients of a food product when asked • Keep a recipe book so that all staff will be able to report ingredients when asked • If you don’t know if a specified allergen is in the food, say so! • When preparing food for a person who has alerted you to their allergy, ensure that measures are taken to prevent cross contamination between the food they are sensitive to and the meal you are preparing. Remember: even trace amounts of an allergen is enough to cause serious harm

43. It is Your Responsibility • Give the customer theright information! • If you are not sure of the ingredients in a certain food, tell the customer you are not sure: it is better to be safe than sorry!

44. In An Emergency If a customer has an allergic reaction: • Informyour manager • Ask the customer what they ate • Call 911 • Ask the customer to stay until they are feeling better • Call the local health unit • Get customer contact information

45. Activity Considerthis… (page 39): discuss in small groups Complete Exercise 2, page 40

46. Chapter 3: Personal Hygiene Section One: The Challenge to Food Safety

47. Step 1: Prevention Personal Hygiene Food can be contaminated by a food handler during preparation if there is a lapse in good personal hygiene

48. Personal Hygiene Sources of contamination from food handler • We all carry bacteria in and on our bodies • Some bacteria, called “pathogens” may be harmful to the health of others

49. Handwashing Station and Supplies • Dedicated sink only for handwashing • Convenient and accessible location • Hot and Cold water • Single-use soap dispenser (liquid soap) • Single-use hand drying devices (paper towel) • Signage explaining proper handwashing procedures

50. Handwashing • Hands are a major source of contamination of food • Wash your hands when you start work • Handwash basin should be kept clean and unobstructed • Use basin for hand washing only