Transcript FOODSAFE Level 1 - Nova Scotia Department of Education

Serving Food
Unit 5 ─ Key Learning Points
• Personal habits and hygiene
• Setting tables and serving food
• Food protection and transportation
• Food allergies and foodborne illness
complaints
• Transmitting illness and disease
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Unit 5
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Personal Habits and Hygiene: Cough
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Unit 5
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
When to Wash Hands
Always wash hands properly after:
• Sneezing or coughing
• Using the toilet
• Smoking or using toothpicks
• Handling raw foods
• Clearing and wiping tables
• Handling soiled objects such as
money
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Materials Needed for Proper
Handwashing
• Designated handwashing sink
• Liquid soap (non-bar soap; bacterial
soap is not required)
• Warm, running water
• Nail brush
• Single-service towel or hot air dryer
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Handwashing Steps
• Use warm water to
dissolve natural oils and
bacteria
• Use liquid soap, lather
beyond the wrist for at
least 30 seconds
• Apply a rotary method to
get friction
• Use a fingernail brush
• Rinse thoroughly under running water with water
running downward from the wrist to fingertips
• Dry with a single-service towel or use a hot air dryer
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Table Setting
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Improper Handling
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Serving Food
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Single-Service Items
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Self-Service
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Sneeze Guard
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Carrying and Serving Techniques
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Serving Food
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Unit 5
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Preventing Slips, Trips and Falls
Clean floors regularly and
clean up spills immediately.
Empty all garbage
cans frequently.
Put up warning signs
around spills and wet floors.
•Keep walkways and aisles clear of boxes and other clutter.
•Ensure you can see where you are going when carrying large items.
•Avoid standing in front of swinging doors and doorways.
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Wear well fitting
non-slip footwear.
Food Allergies
Food handlers should:
• Know ingredients
─ peanuts and by-products
─ milk, eggs, fish, shellfish, wheat and soy
• Avoid use of latex gloves
• Call ambulance
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Food Allergies
REAL CASE ─ CHEESE ALLERGY
A 13-year-old girl ate French fries at her high school
cafeteria. It's believed the food was crosscontaminated with cheese, to which she was severely
allergic. Her heart and lungs collapsed and she died
the next day.
The drawings below illustrate cheese transfer from an
improperly washed plate. What other ways could the
fries have been contaminated?
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Routes of Transmission
Food handlers and customers
carrying disease organisms
From respiratory tract through
coughing and sneezing
From open sores,
cuts and boils
Food prepared and served
Food eaten
Illness occurs
Reprinted with permission from Applied Foodservice Sanitation, Fourth Edition
Copyright 1992 by the National Restaurant Association Educational Foundation.
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
From intestinal tract through
hands soiled with feces
Don’t Work When Ill
REAL CASE ─ ILL WORKER
A healthy 15-year-old boy played a round of
golf, went home and by morning he was dead.
Officials believe a sick employee who had not
washed his hands contaminated the ice in the
coolers at the tournament.
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Unit 5
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1