food safety basics national food service management institute 1

Food Safety Basics

National Food Service Management Institute

1

Introduction

Course Overview

• Staff Training Basics

• Food Safety Digest

• Tailoring Standard Operating Procedures

• HACCP Every Day

• Inspect What You Expect

2

Getting To Know You

• Name

• Food safety strength

• Food pathogen fact

• Everyone will stand and state their name and their food safety strength

• Do Not State your food pathogen fact

3

Staff Training Basics

4

Learning Objectives• Review importance of

– personal hygiene– employee health– proper hand washing– proper glove use.

• Review Employee Health and Personal Hygiene Agreement.

• Demonstrate:– the steps to calibrate a bi-metallic stem (dial) thermometer.

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• Review the definition of PHF/TCS.

• Demonstrate keeping food safe throughout the cooking and serving process.

• Review logs to monitor safe food handling.

• Review methods to prevent equipment-to-food cross-contamination.

• Review checklists to maintain safe food handling.

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It All Begins With Personal Hygiene

• Grooming – clean hair and body

• Clean Uniform and apron

• Apron changed when soiled

• Close toed shoes• Hair controlled

• Nails trimmed short with no nail polish

• Limit jewelry• Proper hand washing• Follow guidance of

local health department

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Employee Health

• Symptoms of illness -Vomiting, diarrhea, sore throat with fever,

jaundice, or open wounds

• Illness diagnosed by

doctor

• Exposure - eating or

preparing food that

caused a foodborne

illness• Exposure - residing

with a person with a foodborne illness

• Open sores, burns, boils

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Hand Washing

• Wet hands with warm water

• Use soap and wash hands, nails, and arms

• Rinse with warm water

• Dry with disposable towel

Wash hands for 20 seconds

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Proper Glove Use

When to wash hands

When to wear gloves

When not to wear gloves

When to change gloves

Never re-use gloves

Dispose of soiled gloveswww.nfsmi.org/resourceoverview.aspx?id=58

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No Bare Hand Contact

• Ready-to-eat foods = No washing or cooking

• Safely handle with:– Spatulas– Gloves– Tongs – Dispensing Equipment

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Employee Health and Personal Hygiene

Agreement

12

Calibrate Thermometer

• Fill glass with crushed ice. Add water until the glass is full.

• Place thermometer in center of ice water, not touching the bottom or sides of the glass.

• Agitate ice water to ensure even

temperature distribution. Wait until the indicator stops.

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• The temperature should register 32 °F.

• If not, adjust the calibration nut by holding it with pliers or a wrench and turning the face of the thermometer to read 32° F.

14

Thermometer Calibration Log

Date ThermometerBeing Calibrated

Temperature Corrective Action Initials Manager Initials/Date

Thermometer Calibration Log

15

PHF (Potentially Hazardous Food)

Changed to:

PHF/TCS

(Potentially Hazardous Food/Time and Temperature Control for Safety Food)

16

PHF/TCS

Support Growth of Bacterial Pathogens Nutrients

–Energy source (sugars, alcohols, amino acids)

–Nitrogen source (amino acids)–Vitamins and growth factors–Minerals

Available water (aw ), acidity (pH), etc.

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Temperature Danger Zone

• Copyright© International Association for Food Protection®

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George School Lunch Menu

• Unbreaded Baked Chicken

• Baked Sweet Potato Wedges

• Romaine & Spinach Salad

• Ranch Dressing

• Fresh Berries

• Fat Free Chocolate Milk

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Date Food ItemTime/

Temperature/Initials

Time/Temperature/

Initials

Time/Temperature/

Initials

Temperature Log

DATELOCATION/

UNITDESCRIPTION

TIME TEMPERATURE INITIALS

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Date Start Time

Product Name Temp#1

Temp#2

Amount Prepared

Corrective Actions

End Time

Employee Initials

Verified By/Date

Production Log

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Material Safety Data Sheet(MSDS)

• How to handle an accident using a chemical or toxic substance

• Ingredients in the chemical or toxic substance

• Emergency contact information

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Food Safety Checklist• Personal Hygiene• Food Preparation• Hot Holding• Cold Holding• Refrigerator,

Freezer, And Milk Cooler

• Food Storage And Dry Storage

• Cleaning And Sanitizing

• Utensils And Equipment

• Large Equipment• Garbage, Storage,

And Disposal• Pest Control

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Manager’s CornerEmployee Food Safety Training Record

Date: _____________________________

Location: __________________________Directions: Use this form to record food safety training provided to employees. Maintain this record for a minimum of 1 year.

Employee Name Length of Training

Training and Materials Provided

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Food Safety Digest

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Learning Objectives

• Recognize the growth of foodborne pathogens.

• Identify food safety resources.

• Demonstrate knowledge of safe food end-point cooking temperatures.

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Check Your KnowledgeGrowth of HarmfulMicroorganisms

1.A 6. B2.D 7. B3.A 8. B4.A 9. C5.C 10. A

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Common Foodborne Illnesses/Pathogens

Bacteria, Viruses, Fungi, and Parasites

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Share Your Pathogen Fact

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Resources

Food Safety

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Tailoring Standard Operating Procedures

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Learning Objectives

• Recognize the importance of SOPs.

• Recognize the information needed in SOPs.

• Identify how to access the NFSMI website and locate sample SOPs.

• Tailor existing SOPs to individual school nutrition programs.

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Standard Operating Procedures

Purpose

Instructions

Monitoring

Corrective Action

Verification and

Record Keeping

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Standard Operating Procedures

• Purpose

Tells why the SOP is important and what it is used for

• Instructions

Step-by-step procedures

• Monitoring

The requirements are explained

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• Corrective Actions

Details are given for when the food safety goals are not being met

• Verification and Record Keeping

Provides a place for monitoring activities and corrective action taken

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Website address

Resource

Center

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Standard OperatingProcedures

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List of SOPs

38

39

40

Standard Operating ProceduresChecklist

Purpose

Instructions

Monitoring

Corrective Action

Verification and

Record Keeping

41

Standard Operating Procedure

Personal Hygiene

42

HACCP Every Day

43

Learning Objectives

• Identify the 7 HACCP principles.

• Recognize the Process Approach to HACCP.

• Demonstrate application of the Process Approach to HACCP.

44

HACCP

• What is HACCP?

Hazard Analysis Critical Control Points

• Why is it important?

Provides a systematic approach to

identifying food safety hazards

45

• What is its purpose?

Control specific, measurable hazards

• What is the key to HACCP application?

Hazards must be measurable through:

Critical Control Points (CCP)

Critical Limits

46

HACCP in School Nutrition Programs

• Schools are required by federal law to have a food safety program based on

HACCP principles

USDA guidance for SFA is available at:

http://www.fns.usda.gov/fns/safety/pdf/HACCPGuidance.pdf

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HACCP Principles

– Conduct a hazard analysis

– Determine critical control points

– Establish critical limits

– Establish monitoring procedure

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HACCP Principles Continued

– Identify corrective actions

– Keep records

– Review and revise your overall food safety program periodically

49

The Process Approach to HACCP

50

Process 1 Preparation with

No Cook Step• Example Flow / Operational Steps to

Consider

Spinach & Romaine Salad

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Process 2 Preparation for

Same Day Service• Example Flow / Operational Steps to

Consider

• Hamburger Patty

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Process 3 Complex Preparation

• Example Flow / Operational Steps to Consider

• Baked Lasagna

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Process Approach to HACCPRecipe Activity

Chicken Stir Fry Recipe D - 39

Spaghetti and Meat Sauce D - 35

Macaroni Salad E - 07

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Inspect What You

EXPECT

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Learning Objectives

• Apply skills learned to design a staff training program on CCPs for PHF/TCS.

• Demonstrate knowledge of SOPs.

• Demonstrate knowledge of food safety checklist usage to monitor a school nutrition program.

• Apply knowledge of the Process Approach

• to HACCP.56

Angel School

Prepares For New School Year

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“Best of Class”School Nutrition Food Safety

Program

Resources• NFSMI – Developing Food Safety Program

Worksheets• USDA – Healthy Meals Resource System• FDA Food Code & Bad Bug Book• State Child Nutrition Program• Local/Regional Health Department

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Thank You!

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National Food Service Management Institute

www.nfsmi.org

800-321-3054