Jefferson County Health Department

1. Jefferson County Health Department Food Safety Training

2. Let’s Get Started…… Bacteria is a germ that can cause illness when it grows and multiplies in foods Contamination is when food has germs or something unsafe (chemicals) that makes it unsafe to eat. Cross Contamination is food that is contaminated with germs and the germs are transferred to another food. Food Borne Illness is an illness caused from food that has been contaminated with germs.

3. More Definitions….. Person In Charge is a manager that has knowledge in all aspects of food establishment safety. Sanitize kills germs with chemicals or high heat. Sanitizers are very strong chemicals that kill germs. Wiping Cloth is a cotton cloth with finished edges that do not come loose and strong enough to be sanitized after each use.

4. WHY IS FOOD SAFETY SO IMPORTANT? Because the Centers for Disease Control estimates that about 76 million Americans get sick and up to 5,000 people die each year from unsafe food.

5. Personal Hygiene Frequent hand washing: be sure to scrub under fingernails and between fingers with soap. Hands need to be scrubbed for at least 10-15 seconds.

6. When should you wash your hands? After using the bathroom After handling raw meat, fish, or chicken After handling garbage or dirty dishes After taking a break, eating, or smoking After sneezing, coughing, or blowing your nose After handling animals or using chemicals

7. Personal Hygiene No smoking while working with or around food Keep hair restrained Remove jewelry from hands Wear gloves Don’t work when sick Use utensils or gloves

8. Food Workers Top 10 1-Only work when you are healthy

9. Food Workers Top 10 2-Wash your hands often and well

10. Food Workers Top 10 3-Don’t touch ready-to-eat food with your bare hands

11. Food Workers Top 10 4-Keep food hot or cold

12. Food Workers Top 10 5-Cook food to proper temperatures

13. Food Workers Top 10 6-Cool food as quickly as possible

14. Food Workers Top 10 7-Keep raw meats away from other foods

15. Food Workers Top 10 8-Wash, rinse, sanitize, air dry; always follow these 4 steps in order

16. Food Workers Top 10 9-Keep food preparation areas and utensils clean and sanitized

17. Food Workers Top 10 10-Ask questions if you don’t know

18. Temperature Control Proper temperatures are required for the safety of potentially hazardous foods. A thermometer must be used to make sure that food is delivered, cooked, cooled, and stored at the correct temperature.

19. Danger Zone Most bacteria do not grow in hot or cold temperatures. To keep food safe: Cold food must be kept at 41°F or colder Hot food must be kept at 135°F or hotter

20. Danger Zone Temperatures between 41°F – 135°F is called the Danger Zone

21. Cooking Temperatures Poultry, stuffed meats and casseroles should be cooked to an internal temperature of 165°F for at least 15 seconds or longer

22. Cooking Temperatures Hamburger and sausage should be cooked to an internal temperature of 155°F for at least of 15 seconds or longer

23. Cooking Temperatures Eggs, fish, beef, and pork should be cooked to an internal temperature of 145°F for 15 seconds or more

24. Hot Holding Temperature Hot holding food should keep a temperature of 135°F or more

25. Cold Holding Temperature Cold holding food should be held at 41°F or below

26. Cooling Food Safely Cooked leftovers that were not served to customers may be cooled to be served again. Because bacteria can grow quickly in cooling food, cooling is often the riskiest step in food preparation It is important to cool food through the Danger Zone as fast as possible to keep bacteria from growing

27. 3 Approved Cooling Methods 1-Cool hot food by placing it in many shallow pans no more than 2 inches deep 2-Cut solid food into smaller pieces 3-Ice bath

28. Safe Re-heating of Food Reheat food to an internal temperature of 165°F Food may be reheated in a microwave, convection oven, double boiler or stove top

29. Thawing food safely Frozen food must be thawed safely to keep bacteria from growing. Unsafe thawing can let bacteria grow in the outside layers of the food while the inside layers are still frozen

30. 3 Safe Methods for Thawing 1-Put frozen food in the refrigerator until thawed, Be sure raw meats are on the bottom shelf 2-Keep the frozen food covered in cold (70°F or colder), running water until it is thawed 3-Thaw in the microwave

31. Foodborne Illness Foodborne illnesses or food poisoning, does not just happen at restaurants. Everyone that handles food can spread foodborne illness. Symptoms of food poisoning are usually noticed within hours after eating. Symptoms include vomiting, diarrhea, fever, headache and stomach aches.

32. Cross-Contamination Cross-contamination happens when bacteria from raw foods get onto other foods and cause foodborne illnesses

33. To Prevent Cross-Contamination 1-Wash hands after handling raw meat 2-Wash and sanitize all food-contact surfaces that touch raw meat 3-Prepare raw meat in an area away from other foods 4-Use a separate cutting board for raw meat 5-Store raw meat below other foods in the refrigerator and freezer

34. Hazards of Cross-Contamination that can cause Foodborne Illness or Injury 1-Biological 2-Physical 3-Chemical

35. Biological Hazards Biological Hazards of cross-contamination that can cause foodborne illness are: 1-Parasites 2-Viruses 3-Bacteria

36. Physical Hazards Physical Hazards of cross-contamination that cause injury are: 1-Metal Scraps found in food from cans 2-Bandages found in food from workers handling food 3-Broken glass found in food from glass packaging 4-Jewelry found in food from worker handling food

37. Chemical Hazards Chemical hazards of cross-contamination are: 1-Cleaning agents 2-Pestisides 3-Certain Metals

38. To Prevent Biological, Physical and Chemical Hazards 1-Handle food properly; thaw, cook and cool food to the correct temperature zones 2-Take measures to prevent metal, bandages, glass and jewelry from contaminating food 3-Keep all chemicals labeled and stored away from food

39. Clean and Sanitize Correct dishwashing procedure is to use a 3-vat sink to wash, rinse, sanitize for one minute and air dry all utensils and equipment

40. Clean and Sanitize Use wiping cloths to clean counter tops, tables, cutting boards, and equipment. Rinse the wiping cloth (no sponges) in a sanitizing water mixture of 1 teaspoon bleach and one gallon of water Check sanitizer with test strips and change water when cloudy

41. Clean and Sanitize Hang wet mops to dry after each use

42. Food Safety Training You now must come to the Health Department Monday, Tuesday or Friday between 8:30 AM and 4PM to receive your TB skin test. When you return three days later to have your TB skin test read you will receive your food handlers card at that time. If you have any question call 728-3306.