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.

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

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

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

What is HACCP?

The acronym HACCP stands for: • H – Hazard • A – Analysis • C – Critical • C – Control • P – Point

HACCP and The Flow of Food

Purchasing Cooking Receiving Storing Holding Serving 6

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, bracelets or watches

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)

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

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

Food Contact Surfaces

Wash, Rinse, and Sanitize Work Surfaces

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

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

Manual Dishwashing, Cont.

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

Questions?

Thank you!

LAUSD Food Services Division Nourishing Children to Achieve Excellence

Food Safety Resources

• • • • Helpful Resources Center for Disease Control, http://www.cdc.gov/ Food Safety Inspection Service, http://www.fsis.usda.gov/ ServSafe Essentials, www.NRA

National FSM Institution, http://nfsmi eb01.nfsmi.olemiss.edu