Food Safety for Food & Friends Student Volunteers

1. Food Safety for Food & Friends Student Volunteers

3. As A Student Nutrition Program Volunteer (SNPV) You will be asked to: • Be a student first. If you fall behind in class or are unable to be trusted in class you will not be able to be a SNPV • Only sign up for days or times you are able to do • Leave class up to 10 mins before breaks

4. As A Student Nutrition Program Volunteer (SNPV) • Be respectful to students you are serving • If you wish to have a meal or snack that you are serving make your plate before you serve students and set aside. Do not eat while serving • Hair net, Wash hands, Glove Up! • Leave at the bell to go outside. The room must be clean at this point • Let me know of any known absences (trips, clubs) If possible find another SNPV who can fill in for you

5. Outline • How to Prevent Foodborne Illness • Safe Food Handling • Time and temperature • Personal hygiene • Food Premise Sanitation • Cleaning and sanitizing • Receiving food and storage • Pest control .

6. Foodborne Illness https://www.youtube.com/watch?v=YCBdRGSo8UY How can we stop foodborne illnesses from happening? • Clean - all fruits and vegetables before serving (this excludes our prewashed prepared foods we receive from our delivery i.e. lettuce, fruit salad). • Cook- most of the cooking will be done by adult volunteers. .

7. Foodborne Illness • Chill- When you are finished serving it is important that all foods that require refrigeration are placed in fridge. • Separate- meats from vegetables. • When we have washed our hands and placed gloves on make sure that you do not touch anything especially your face and head. If you do remove gloves, wash your hands, and re-glove. .

8. Quiz Time! True or False • You can always smell, see, or taste harmful bacteria in food that can cause illness.

9. Safe Food Handling Time and Temperature It is important to refrigerate or freeze food within two hours or less. Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 32°C / 90°F)

10. Safe Food Handling Time and Temperature Follow these tips for leftovers: • Very hot items can first be cooled at room temperature. Put the food in a shallow dish so it cools more quickly. • Once cooled, refrigerate all leftovers promptly so that they continue to cool quickly. Use a lid, aluminum foil or cling wrap to cover the food. • Avoid overstocking your refrigerator to allow cool air to circulate freely.

11. Safe Food Handling Time and Temperature Danger Zone (40°F - 140°F) (4°C - 60°C) Check the fridge thermometer often and make sure it is at the proper temperature of 4°C / 40°F or below.

12. Quiz Time! True or False • Foods should be put away in the fridge or freezer within two hours.

13. Quiz Time! True or False • I can stuff the fridge full and it will stay at the right temperature.

14. Quiz Time! True or False • I can leave perishable food out between breakfast and lunch (4 hours). It will be warm but I can still serve it.

15. Quiz Time! Quiz Time! True or False • The Danger Zone is • (40 °F - 140 °F) (4 ° C - 60° C)

16. Safe Food Handling Personal Hygiene • One of the best ways to prevent contaminating foods is to wash your hands for a minimum of 20 seconds. • Wash your hands before handling food. • Wash your hands after handling raw meat and seafood, using the washroom, blowing your nose, coughing or sneezing, touching pets, touching your face, hair or head. • https://youtu.be/20-TnYv-aBQ

17. Safe Food Handling Personal Hygiene Wet hands apply soap and lather while singing the ABCs or Happy Birthday. Rinse well using paper towel to rub dry or air dryer. Wash the skin between your fingers and the backs of your hands. Use a fingernail brush to make sure that under and around your fingernails are thoroughly cleaned, especially after using the washroom.

18. Quiz Time! True or False • Wash your hands for a minimum of 10 seconds before and after handling food?

19. Food Premise Sanitization Cleaning and Sanitizing https://youtu.be/P8vORETDSV8 Always wash fruits and vegetables thoroughly under cool running water, even if you are planning on peeling them. New knifes and cutting board are required for each item

20. Food Premise Sanitization Cleaning and Sanitizing • Manual Dishwashing • Three Compartment Sink • Sink #1- Wash at 43°C(110°F) • Sink #2 - Rinse • Sink #3 - Sanitize (with a sanitizer Quaternary Ammonium)

21. Food Premise Sanitization Cleaning and Sanitizing • Manual Dishwashing • 2 Sink Method • Sink #1 - Wash & Rinse • Sink #2 – Sanitize • Air dry

22. Food Premise Sanitation Receiving food and storage The upper shelves of the fridge have the most consistent temperatures and the lower shelves are the coldest. Be sure to keep all food items stored outside of the fridge off the floor

23. Food Premise Sanitation Receiving food and storage • Place foods such as hummus that don't need to be cooked/ or are for reheating near the top of the fridge. • Berries will last longer here (they ripen and rot much quicker if kept in the drawers because they are too moist and lower shelves are colder and can damage your fragile berries).

24. Food Premise Sanitation Receiving food and storage • Herbs are also great for the upper shelves, wash & then store the same way you would a bouquet of flowers- in a glass jar with a little water or in a container with a little bit of paper towel.

25. Food Premise Sanitation Pest Control Check deliveries for infestations. Store garbage in pest proof containers and keep these areas clean

26. Quiz Time! True or False • There is nothing wrong with using the same knife for cutting vegetables that you use for raw meats, poultry, seafood, and eggs.

27. Quiz Time! True or False • I do not need to wash fruits or vegetables if I am going to peel them.

28. Bonus Question Quiz Time! True or False • Milk and eggs can be stored in the refrigerator door.

29. Congratulations!