Session One Serving Safe Food A Program Developed by FDEP Safety Office for the Division of Recreation and Parks.
Download
Report
Transcript Session One Serving Safe Food A Program Developed by FDEP Safety Office for the Division of Recreation and Parks.
Session One
Serving Safe Food
A Program Developed by
FDEP Safety Office
for the
Division of Recreation and Parks
Training Objectives
Protecting People
Safety of Food
Food Quality
Costs and Benefits:
Reduced Liabilities
What Do You Need
To Know About
Food Safety? Diseases and their
symptoms
Where hazards can
be prevented
Personal hygiene
and the spread of
disease
Keeping injured or
ill employees from
contaminating food
Regulation
You MUST comply with all city,
county and state laws and
regulations involving food
safety
Food Safety Challenges
Foodborne illnesses
Foods that are highly prone to
contamination
Contamination, CrossContamination, and Clean verses
Sanitary
Session One Quiz!
1. Foodborne illnesses are diseases that
are carried or transmitted to people
by food. True or False
2. By making the mistake of preparing
food a day or more in advance of
serving is one of the leading causes of
food contamination.
True or False
3. Cross-Contamination is
_________________________.
4. Sanitary means that everything used
in food preparation is emersed in
chemical solutions. True or False
5. List three physical hazards to food
safety.
6. Potentially hazardous foods are those
foods that are dry and contain low
protein levels.
True or False
Session Two: Food Safety:
Are You Up To The Challenge?
Biological
Hazards
Chemical
Hazards
Physical
Hazards
Session Two Objectives
You will be able to identify
biological, chemical and
physical hazards associated
with food
You will be able to describe how
bacteria multiply in food
You will be able to understand
the concept of “temperature
danger zone”
Biological
The examination of the biological
hazards associated with food
What are biological hazards?
Bacteria are of the greatest
concern because of their rapid
rate of reproduction
Bacteria love warm, moist, low
acid, and high protein foods
FATTOM
Bacterial Control
Temperature and Time - the most
important factors!
Using FATTOM, bacterial growth
can be experienced whenever food is
received, stored, thawed, prepared,
cooked, cooled, held, served or
reheated
Set up bacteriological barriers
Bacterial Foodborne
Illnesses
Infection
Intoxication
Duration of Illness
Symptoms
Source
Foods involved
Prevention
Viruses
Protein-wrapped genetic
material
Not complete cells and do not
reproduce in food
May survive cooking and
freezing
Can be transmitted by food and
food-contact surfaces
Viruses
Can cause serious illness
such as Hepatitis A
Contaminate food through
poor personal hygiene,
contaminated water or
through shellfish
Parasites and Fungi
Parasites are
Molds - usually
micro-organisms
that need a host to
survive
Can be killed by
thorough cooking
or freezing
microscopic colonies can been
seen as fuzzy
growths
Yeasts - need
sugar and
moisture - appears
as bubbles or
slime
Toxins
Fish Toxins
Puffer fish, moray eels,
and freshwater
minnows contain
natural toxins
Amberjack, barracuda
and large snappers can
carry ciguatoxin
(ciguateria)
Plant Toxins
Some mushrooms
Jimson weed and
water hemlock
Jelly made from
apricot kernels
Cooking or freezing
do not destroy all
plant toxins
Chemical Hazards
Pesticides
Food additives and preservatives
Cleaning and sanitizing
chemicals
Toxic metals
Lubricants used on equipment
Personal care products
Paints
Physical Hazards
What are some of the physical
hazards associated with food?
Glass to scoop ice - good or bad
Chilling glasses in ice - good or
bad
Cleaning can openers
Other examples??
Session Two Quiz!
1. What is the temperature
danger zone?
___________________________
2. Bacteria that can cause
foodborne illnesses come from
only sewage tainted waters.
True or False
3. List the two most important
factors in controlling bacterial
hazards associated with food.
4. Good personal hygiene is the most
important factor in controlling
foodborne viruses. True or False
5. Always use lead or lead-based pots
and pans. True or False
6. Molds can grow on almost any
food. True or False
7. What does the acronym FATTOM
mean?
Session Three:
A Practical Food Safety
System
Proper Handwashing
Supporting Good Personal Hygiene
Session Three Objectives
Understanding of the link between
personal hygiene and foodborne illnesses
List the basic standards for personal
hygiene
Setting the example is the best policy
Handwashing
At least one sink available for
only handwashing
Hot and cold faucets
Hand Soap
Sanitizing Lotions
Single use paper towels or
dryers
Hand Care
Keep nails short and
Wash hands before
clean
Do not touch hair,
clothes or skin
Cover all cuts and
sores
Never touch the
insides of glasses or
eating surfaces of
tableware
putting on any food
preparation gloves
Change gloves as
soon as they become
soiled or torn and
before beginning any
new task
Rules For Good
Personal Hygiene
Wash hair and bathe daily
Wear clean clothing when
preparing food
Wear hair restraints, if
necessary
Never wear jewelry
Illness and Injury Hygiene
Illness: Employees
Injury:
should never
All cuts, burns, boils,
participate in food
sores and infectious
preparation if they
areas of the body
are experiencing:
should be bandaged
Fever
while preparing food
Diarrhea
Be safe! Employees
needing to be bandaged
Nausea or vomiting
should not prepare food
Sore throat or sinus
infection
Other Hygiene
Practices
Tasting food during
preparation
Eating and smoking areas
Storage of personal items
Restrooms
Supporting Good
Personal Hygiene
Reporting Illness:
FDA’s 1993 Food
Code
Contagious diseases
such as Salmonella
typhi, Hepatitis, E.
coli
Be careful when
applying restrictions
- ADA
Avoid crosscontamination by not
allowing the same
employee to :
Work with both raw
and cooked foods
Wash dirty dishes
and stack clean ones
Supporting Good
Personal Hygiene
Supervisors should schedule tasks to
avoid cross-contamination
Supervisors should set a good
example by practicing good
personal hygiene
Supervisors should not act hastily in
excluding employees from food
preparation
Remember - the law protects the
confidentially of employees who
report having illnesses
Session Three Quiz!
Crossword Puzzle!
Session Four:
Three Stages Of
Providing Safe Food
Hazard Analysis Critical
Control Plan (HACCP)
Training your employees
Evaluating your training
program
Session Four Objectives
You will understand the general
principles of HACCP
You will be able to asses food safety
hazards
You will be able to identify critical
control points
You will be able to set up procedures for
the control of critical control points
Step One: Creating a Hazard Analysis
Critical Control Point System
Identifies the foods
and procedures that
are most likely to
cause foodborne
illnesses
Built in procedures
that reduces the risk
A system for
monitoring food
safety
Building a HACCP System
Assessing the hazards
Identifying CCPs
Setting up SOPs for CCPs
Monitoring CCPs
Corrective Actions
Record Keeping
Verification
Assessing Hazards
Identify potentially
hazardous foods
Flow of food
Identifying hazards
Risk elimination
Assessing CCPs
Identify CCPs needed to keep
each recipe or previously
prepared food safe
CCPs differ for each food and
method of preparation
Control of CCPs
Set standards for each CCP -
time, temperature, or other
requirements
May need more than one
standard
A clear direction to take
specific action
Monitoring CCPs
Check to see that
standards are met
Focus on CCPs
throughout the flow of
food
Make sure that your
employees understand the
CCPs
Corrective Actions
If a standard is not being met,
take corrective action
immediately
Ensure that an employee
understands the corrective
action
Corrective actions must meet
the criteria for the
STANDARDS that you have
initiated
Record Keeping
Should be simple and easy to
use
Located next to working areas
Flowcharts and recipes near
work areas
Blank forms hung on
equipment for temperature
checks
Verification
Proves that your system is working
Follow the flow of food to ensure
that what you have decided is
correct
Make sure that you have identified
and assessed all hazards
Make sure that the CCPs are correct
Selected the appropriate corrective
actions
Step Two:
Training Your Employees
Help your employees
understand the basics of the
HACCP
Discuss CCP monitoring
procedures
Help employees adjust their
skills to the HACCP methods
Design extra training in needed
areas of food safety
Adapting Your HACCP
Quick Service Operations (Bringing
in already prepared foods)
Outdoor Service
Central Kitchens
Vending Machines
Step Three: Evaluating
Your Food Safety Training
Does Your Training Cover:
The benefits of practicing food
safety
Potentially hazardous foods
How food contamination occurs
Time and Temperature standards
The personal hygiene and food
safety link
Cross-contamination prevention
Session Four Quiz!
1. When introducing your food safety
system it is important to keep the lines
of communication open. True or False
2. On-the-job performance is the
measure of the success of your food
safety system. True or False
3. The protection of food during the flow
of food can be accomplished by
initiating a HACCP. True or False
4. There is no need to worry about
time and temperature when bringing
in prepared foods. True or False
5. Packaged goods from vending
machines that contain potentially
hazardous foods should be dispensed
in their original wrappers. True or
False
6. Home canned foods should be
allowed whenever they are available.
True or False
Session Five: Food Purchasing,
Storage, and Preparation Safety
General Purchasing Guidelines
General Receiving Guidelines
General Storage Guidelines:
Cold Storage, Deep Chilling
Storage, Freezer Storage, and
Dry Storage
General Preparation Safety
Guidelines
Session Five Objectives
Understand how to establish
purchasing guidelines
Understand how to use storage
equipment and facilities
appropriately
Understand the basic principles
on how to keep food safe
throughout the preparation and
service stages
Safe Food Purchasing
Meats and Game Meats
Eggs and Dairy products
Pre-Packaged Foods
Fresh Produce
Receiving Safe Food
Establish standards for receiving each
kind of food
Ensure that goods arrive in sanitary
condition, handled properly, and stored
appropriately
Expiration dates and use-by dates
Quickly put items into storage
Kitchen area should be clean, well
lighted, and pest free
Safe Storage of Food
FIFO - First In, First Out
Establish a Corrective Action Policy for
when foods have been time or
temperature abused, passed an
expiration or used-by date
Clean up all spills and leaks immediately
Store cleaning supplies and other
chemicals separately
Safe Storage of Food
Refrigerated Storage
- Keep temperature at 40 degrees
- Store cooked and ready to eat foods
above raw foods
- Never line shelves
Freezer Storage
- Keep temperature at 0 degrees or lower
- Never refreeze thawed food until it is
cooked
Safe Storage of Food
Fresh Produce - store most
fruits and raw vegetables at 40
to 45 degrees
Dairy Products - store at an
internal product temperature of
40 degrees or lower (ice cream
at 6 to 10 degrees)
Dry and Canned Goods - store
at temperatures between 50 to
70 degrees
Important Reminders!
Food must be kept out of the Temperature
Danger Zone - 40 - 140 degrees and safe
from all sources of contamination
Store food in original packaging
Never re-use old packaging or containers
Repackage foods in clean containers
Never store foods in un-approved areas
such as locker rooms or restrooms
Keep food away from sewer and water
lines
SAFE FOODHANDLING
Require strict personal hygiene
Identify all potentially hazardous
foods
Time and Temperature rule
observance
Keep raw products away from
ready-to-eat foods
Avoid cross-contamination
Cook foods to above
recommended temperature
Keep hot foods hot and cold
foods cold
Reheat food to an internal
temperature of at least 165
degrees for at least 15 seconds
Training Objectives Review
1. An unacceptable food storage area is
under the kitchen sink. True or False
2. FIFO means First In, First Out.
True or False
3. It is OK to use foods that have passed
their expiration date. True or False
4. Shelves in the refrigerator should
always be wrapped in clear plastic
sheeting. True or False
5. The Temperature Danger Zone is 35
degrees to 120 degrees. True or False
6. Dry and Canned Goods should be stored
with cleaning chemicals. True or False
7. It is OK to purchase foods that have an
out of date “use by” date as long as the
packaging looks undamaged.
True or False
8. Frozen foods should be kept at
temperatures of 0 degrees or less. True
or False
Session Six:
Facilities and Equipment
Proper design
Proper equipment
Utilities
Lighting and Ventilation
Waste Management
Cleaning and Sanitizing
Pest Management
Session Six Objectives
Learn about selecting the proper
equipment
How to supervise cleaning and
sanitizing
Understand the importance of waste
management
Identify methods for effective pest
control
Facilities
Workflow Patterns
Dry Storage
Restrooms
Flooring
Walls and Ceilings
Equipment
Use only NSF or UL approved
equipment
- Easily cleanable by normal methods
- Non-toxic, non-absorbent, corrosion
resistant, and non-reactive
Cutting Boards - bacteria can survive
and grow in cracks, cuts and
scratches
Dishwashers - high-temperature or
chemical sanitizing
Utilities
Water - potable with sufficient pressure
(needs to be heated to at least 180 degrees
for high-temperature dishwashing
machines)
Plumbing - Avoid cross-connection,
backflow, and back siphonage situations
Sewage - keep sewer water and solids
from contaminating food
Electricity - outlets and wiring should be
safe and sufficient for equipment
Lighting and Ventilation
Lighting -
- Bright enough to reveal dirt and stains
- Avoid placing where broken glass can
contaminate food
Ventilation
- doors and windows MUST be screened
- exhaust hoods over cooking areas
- use screened outside air intakes
Waste Management
Garbage - remove as soon as
possible (garbage from other
areas should not be carried to
or through the food preparation
area): provide enough
containers and dumpsters
(should be leak proof and easily
cleanable); and should be
cleaned and sanitized regularly
Waste Management
Solid Waste - dry, bulky trash
- use mechanical compactors
for cans or cartons (recycle
whenever possible!)
- P2 - pollution prevention practice source reduction
- do not allow solid waste to pile
up
Cleaning and Sanitizing
All food contact surfaces MUST be
washed, rinsed, and sanitized
Detergents - surfactants lessen the
surface tension and loosens soil; mild
alkaline detergents for fresh soil and
strong alkaline detergents for wax, grease
and aged, baked, or burnt-on soil
Solvent Cleaners - also known as de-
greasers - grills, oven surfaces, grease
stains
Acid Cleaners - used when alkaline
cleaners do not work - scaling in
dishwashers, rust stains, brass and
copper
Abrasive Cleaners - contain scouring
agents for rubbing or scrubbing on
hard to remove soils - floors or
baked-on or burnt-in soils
Sanitizing
Reduces the harmful micro-organisms
Is NOT a substitute for cleaning
Heat Sanitizing - 165 degrees or higher
(water or air)
Chemical Sanitizing - check label for
proper use
Chlorine and Iodine - use at a temperature
between 75 and 120 degrees
DO NOT USE scented or oxygen bleaches
Utensil Cleaning
Dishwashing Machines
- Check cleanliness often
- Flush, scrape, or soak items before
washing
- Correctly load the racks - never overload
- Check temperatures
- Check all items as they are removed
- Air dry all items - do not use towels
Manual Cleaning and Sanitizing
- use a three compartment sink
Cleaning Equipment
Clean-in-Place Equipment -
cleaning solutions pumped
through the equipment
Fixed or Immobile Equipment power, food, detachable parts,
wash - rinse - sanitize, air dry,
put everything back together
Microwave Units - clean often
Facility Cleaning
Floors - mark area to be cleaned,
sweep the area, mop the area with a
detergent solution (mop away from
walls and toward a drain), remove
excess water, rinse and sanitize
Floor Drains - clean after all other
cleaning is accomplished, wear
heavy rubber gloves, flush the
drain, pour in cleaning detergent
and scrub, sanitize
Facility Cleaning
Ceiling - check for soil, cobwebs and
condensation
Restrooms - clean daily
Storage Areas - store supplies and
equipment in a neat and orderly manner
Cleaning Supplies - cloths, sponges and
scrubbing pads (air dry), brushes and
mops (hang), buckets and pails (store
with other tools)
Use of Hazardous
Materials
OSHA and EPA Regulations
apply!
HAZCOM Program
MSDS
Training employees
Pest Control
Establish an Integrated Pest
Control Management (IPM)
program
Deny pests food, water, and
shelter
Pest-Proof the facility
Pest Control methods, if not
used correctly can be
hazardous to humans
Pest Control General
Practices
Use reputable and reliable suppliers
Remove garbage quickly and
properly
Store recyclables away from the
food service area
Properly store all food and supplies
Keep cleaning equipment dry
Thoroughly clean and sanitize