SAFE at the plate!

1. SAFE at the plate! ASC Orientation

2. Serve It Safely!

3. Foodborne Illness Foodborne IllnessDisease carried or transmitted to people by food Foodborne-Illness OutbreakIncident in which two or more people experience the same illnessafter eating the same food 1 - 2

4. Foodborne Illness • Fines/Penalties • Lawsuits • Medical Bills • Embarrassment • Bad publicity • Business closure • Unemployment • Death It's enough to make you sick

5. But wait…

6. Foodborne Illness Poor Personal Hygiene Cross Contamination Time-Temp Abuse

7. And now a word from our sponsor… DON’T try this at work! (or anywhere else) DUMB-o-vision

8. DUMB-o-vision

9. 3 types of hazards Biological Chemical Physical

10. Come Clean! • Wash hands properly • Observe strict rules for eating, drinking, and smoking • Limit jewelry to 1 smooth wedding band • Restrain hair • Don’t work with food if you are ill • Maintain general personal cleanliness

11. Feel Well • Persons with flu-like symptoms should be assigned to non-food handling tasks or sent home • Must report diagnosis or exposure to person with a food borne illness. (Roommate, family, close friends)

12. Food Allergies Milk/Dairy Fish Eggs Peanuts Chocolate Shellfish Wheat/gluten Tree nuts

13. DUMB-o-vision

14. Pass It On!

15. Come Clean! Proper Hand Washing Procedure 3. Vigorously scrub hands and arms for at least30 seconds 1. Wet hands with running water as hot as you can comfortably stand 2. Apply anti-bacterial (anti-microbial) soap 4. Clean under fingernails and between fingers 5. Rinse thoroughly under running water 6. Dry hands and arms with a single-use paper towel or warm-air hand dryer

16. Gloves When To Change Gloves • As soon as they become soiled or torn • Before beginning a different task or food item • Before handling cooked or ready-to-eat food • After touching hair, face, • body, dirty dishes, trash Gloves are worn AFTER handwashing, never INSTEAD!

17. Storage Store raw meat, poultry, and fish: • Separate from or below cooked and ready-to-eat food • In the order indicated in the illustration • Higher cooking temperature = lower storage position`

18. Watch the Zone! 40 o 140 o

19. DUMB-o-vision

20. Hold It! (Safely) • Keep food out of TDZ • Display food in small batches • Measure internal temperatures at least every 1.5 hours • Never mix new and old batches

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22. Self Service • Monitored by trained employee • Sneeze guards in place • One utensil for each item; store in food with handle extended • Customers use clean plate for refills • Monitor temps every 2 hours

23. Cleaning & Sanitizing CleaningRemoving food and other types of soil from a surface SanitizingReducing the number of microorganisms on a clean surface to safe levels

24. Sanitizing • Immersion • Spraying • Wiping Keep rags in bucket

25. Chemicals • Containers must be labeled • Store away from food • Use as directed on label • Never mix chemicals • Know MSDS location • If you don’t know how to use the chemical, ASK

26. Suspected Foodborne Illness • Notify manager of any complaints • First priority is wellness/care • Physician reporting requirement • Investigation and follow up

27. DUMB-o-vision