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2014-2015 Food Safety Culinary Training for Food Services Staff

2014-2015 Food Safety Culinary Training for Food Services Staff. Provided by the LAUSD Food Services Division School Year 2014-2015. Overview. This training will provide attendees with the knowledge to understand the importance of Food Safety.

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2014-2015 Food Safety Culinary Training for Food Services Staff

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  1. 2014-2015 Food Safety Culinary Training for Food Services Staff Provided by the LAUSD Food Services Division School Year 2014-2015

  2. Overview This training will provide attendees with the knowledge to understand the importance of Food Safety. This training will address the following areas: • Food Safety • Personal Hygiene • Food Borne Illness • Cross Contamination • Washing, Rinsing, and Sanitizing of food contact surfaces and Equipment • Manual dishwashing 3 & 2 Compartment sink

  3. Purpose and Benefits After completing this training, you should be able to: • Identifying HACCP and the flow of food • Follow Good Personal Hygiene guideline • Prevent Foodborne Illness • Avoid Cross Contamination • How to Wash, Rinse and Sanitize Food Contact surfaces & equipment • How to Wash Dishes in 3&2 Compartment Sink

  4. Goals and Commitments Goals and Commitments • Implementing today’s training in the cafeteria ; • Providing customers with safe and healthy food; • Providing Clean, sanitary, and safe environments for customers to dine in; • Following proper and good personal hygiene; • Be proud of your accomplishments

  5. What is HACCP? The acronym HACCP stands for: • H – Hazard • A – Analysis • C – Critical • C – Control • P – Point

  6. HACCP and The Flow of Food Purchasing Storing Receiving Cooking Holding Serving

  7. Personal Hygiene All food handlers must follow the requirements for personal hygiene: • Cafeteria employees must take daily bath or shower • Wash hands frequently at least 20 seconds • Wear clean clothing • Shoes must be comfortable, slip resistant, closed toes • Use hair nets or caps to cover all hair, including facial • Employees are not to wear nail polish or have false fingernails • Jewelry should limited to a plain wedding band, no earrings necklaces, braceletsor watches

  8. Foodborne Illness Contamination is the result of eating food contaminated with: • Physical (staples, jewelry, hair, glasses, bandages) • Biological (bacteria, parasites, viruses, mold, yeast) • Chemical (cleaning supplies, sanitizers, polishes)

  9. Cross Contamination Food become unsafe for the following reasons: • Ready-to-eat food touches contaminated surfaces • A food handler touches contaminated food then touches ready-to-eat food • Using same cutting board to cut chicken then lettuce • Contaminated cleaning towel touches food contact surfaces • Food handler fails to wash his/her hands and touches food

  10. Food Contact Surfaces & Equipment When to Wash, Rinse, and Sanitize Food Contact Surfaces & Equipment • After they are used • Before working with different type of food • Any time task was interrupted • After four hours if the items are in constant use

  11. Food Contact Surfaces Wash, Rinse, and Sanitize Work Surfaces

  12. How to Clean Equipment Cleaning and sanitizing Equipment • Unplug equipment (mixer, slicer, etc.) • Take removable parts off equipment • Wash, rinse, and sanitize in the sink • Wash and rinse equipment surfaces • Sanitize equipment surfaces • Allow surfaces to air dry • Put the unit back together

  13. Manual Dishwashing Setting up Three- Compartment Sink • Clean and sanitize each sink and drain board • Fill the first sink with detergent and hot water 110⁰F • Fill the second sink with clean hot water 110⁰F • Fill the third sink with hot water and sanitizer • Follow manufacture’s direction • Use test kit to check the concentration • Change sanitizing solution if water gets dirty or cold

  14. Manual Dishwashing, Cont.

  15. Manual Dishwashing, Cont. Setting up Two-compartment Sink • Clean and sanitize each sink and drain board • Fill the first sink with detergent and hot water 110⁰F • Fill the second sink with hot water and add sanitizer

  16. Questions? Thank you! LAUSD Food Services Division Nourishing Children to Achieve Excellence

  17. Food Safety Resources Helpful Resources • Center for Disease Control, http://www.cdc.gov/ • Food Safety Inspection Service, http://www.fsis.usda.gov/ • ServSafeEssentials, www.NRA • National FSM Institution, http://nfsmi-eb01.nfsmi.olemiss.edu

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