Safe food handling

1. Safe food handling Annual compulsory education Revised February 2013

2. Learning objectives • To define “Food Borne Illness” • To review the importance of cleanliness • To review the rules for preparing food • To review the correct way of handling utensils and serving food • To review the procedure for garbage disposal Revised February 2013

3. Personal Hygiene • Is an important part of preventing the spread of infection through food • Large numbers of germs are found on/in us including our clothing • The germs can be transferred to the food, dishes, utensils Revised February 2013

4. What is cleanliness? • Washing hands properly & often • Keeping finger nails short & clean • Not handling food when you are ill • Wearing an apron or clean clothing • Wearing the proper head gear • Not wearing your uniform outside of work • Not smoking in any food area Revised February 2013

5. Dietary staff • Aprons to be worn in dietary area only • Aprons to be changed when moving from raw to ready-to-eat food preparation • Hair nets must be worn • No nail polish or false nails • No rings while working with food • Food must be covered to protect from contamination Revised February 2013

6. Glove use Wash hands thoroughly before & after glove use Wash hands & replace gloves after each task Store gloves properly Cuts/wounds on hands must be bandaged and protected with a glove Gloves are tools and must be used properly to ensure safety Revised February 2013

7. Foodborne illness • One of the most common infectious diseases • often goes untreated • Symptoms occur between 6-72 hours after eating • Stomach cramps • Nausea, vomiting, diarrhea • Headache • Fever • Dehydration & electrolyte imbalance Revised February 2013

8. Preventing foodborne illness Follow proper food handling procedures Store food at proper temperatures - Hot Food at 60 degrees Celsius or more - Cold Food at 4 degrees Celsius or lower Cook and reheat food thoroughly Revised February 2013

9. Preparing Food • Touch food with gloved hands only • Never serve undercooked fish, meats, poultry • Never partially cook poultry the day before • Keep food preparation tables clean • Do not place dirty dishes, bottles or cartons on food preparation tables • Never sit on tables Revised February 2013

10. Preparing food cont. • Prepare custards, salads and cream-filled pastries just before use • Have separate cutting boards and work areas for raw food • Do not store chemicals in food preparation areas • Use food from approved suppliers only • Keep temperature above 60 or below 4 degrees Celsius until it is served Revised February 2013

11. Eating utensils • Pick up cups, knives, forks, spoons by the handles • Do not wipe utensils with an apron, soiled cloth or towel • Utensils should be designated to single food items • Use utensils when serving food – if using your hand you must wear gloves • Handle dirty and clean equipment in the same manner Revised February 2013

12. Serving food • Do not touch the rim of cups and glasses • Do not put cream containers in the empty cup • Do not place plates of food on top of glasses or cups • Discard cracked or chipped cups and glasses • Place cup upside down on saucer when setting tables • Do not chew gum, eat or drink while serving food Revised February 2013

13. Serving food cont. • Never blow on food to cool it • Never lick fingers, touch hair or face • Do not blow on plates to remove dust • Do not wipe dust off plates with your hands • Plates & other flat dishes need to be handled with fingers underneath and your thumb on the edge Revised February 2013

14. Garbage disposal • Must have enough containers for all garbage – must have lids • Plastic liners must be used in garbage containers • Containers must be stored away from food • Dispose of garbage often – do not leave overnight – wash & sanitize after use Revised February 2013

15. References • Brenda Strafford Foundation LTD. Policies Revised February 2013