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HACCP in Your School HazardAnalysisCriticalControlPoints(HACCP)isafoodsafetyplandesignedtopreventfoodborneillnessatyourschool.TheU.S.DepartmentofAgriculture(USDA)requiresthatallschoolshaveaHACCPPlaninplacebeginningJuly2006. Therearetwobindersinyourschoolthatoutlineyourschool’sHACCPPlan.Onebindercontainsamenusummaryandcopiesofyourrecipes.ThesecondcontainstheHACCPplan,whichincludessafetyandsanitationstandardsandtherecordsthatyoumustcomplete.
Why HACCP? Foodborneillnessismorecommonthanmostpeoplerealize.About76millionpeoplegetsickeachyearwithfoodborneillnessintheUnitedStates.ThatisaboutoneineveryfourAmericans.Improperhygienepracticesoreatingcontaminatedfoodordrinkiswhatcausesmostcasesoffoodborneillness.Anyfoodcanbecomecontaminatedsotopreventfoodborneillnessyoumusthandleallfoodsafelyallofthetime. Itisalsoimportanttorememberthatanybodycangetsickiftheyeatcontaminatedfoodbutsomepeoplearemoresusceptiblethanothers.Infants,preschoolagechildren,pregnantwomen,olderadults,andtheimmunocompromisedaremuchmoresusceptible.Theyaremorelikelytodevelopcomplicationsorendupinthehospital. Thegoodnewsisthatfoodborneillnessisnearly100%preventableiffoodishandledsafelyfromthetimeitisreceiveduntilthetimeitisserved.
Knowledge about safe food handling does not prevent foodborne illness,
applying safe handling practices does!
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The Safe Food Handler Thefirststepinpreventingfoodborneillnessistomakesurethatyouarehealthyandthatyouusegoodhygienepracticeswhenyouareatwork.Harmfulmicroorganismsthatcausefoodborneillnessmightbeonyourskin.Therefore,batheorshowerbeforecomingtoworkeachdayand...keepyourhaircleanandproperlycovered,keepfingernailscleanandcutshort. Howyoudressalsoplaysanimportantroleinpreventingfoodborneillness.Dirtyclothescanbeasourceofharmfulmicroorganisms.Therefore,besureto:
• Wear a clean hat or other hair restraint–thiswillkeepyoufromtouchingyour hairaswellaskeepyourhairfromfallingintofood. • Wear clean clothing–ifyoucan,putyourworkclothesonwhenyouarriveatwork. • Remove your apron whenever you leave the kitchen–takeoffyourapronand properlystoreitbeforetakingoutthegarbageorusingtherestroom. • Remove all jewelry while working–theonlyexceptionisthatyoucanweara plainweddingband.
Proper Glove Use Glovescanhelpkeepfoodsafebypreventingcontactbetweenyourhandsandfood.However,ifglovesarenotproperlyused,theglovesthemselvescouldcontaminatefood.Contaminationismakingsomethinguncleanorunsafethroughimproperhandling.Therefore,whenwearinggloves:
• Wash your hands before putting them on and before changing to a fresh pair. • Change them often–whentheybecomedirtyortorn;afterhandlingrawfood; andatleasteveryfourhoursduringcontinualuse. • Never wash and reuse them–onlyusethemonetime. • Never wear gloves when handling money.
Hands Hands,likeglovesanddirtyclothes,canalsocontaminatefood.Topreventthis:
• Keep fingernails clean and cut short–longfingernailsaremoredifficulttokeepclean. • Do not wear nail polish–itcanhidedirtundernailsandmightflakeoffintofood. • Do not wear false nails–theyaredifficulttokeepcleanandcanbreakoffintofood. • Cover cuts and sores on hands with a bandage–alwayswearaglovetokeepthe bandagedryandpreventitfromfallingintofood.
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Washingyourhandsfrequentlyandproperlywillalsopreventcontamination.Towashhandsproperly:
• Wethandswithwarmwateratahandsink. • Applyhandsoap. • Scrubforatleast10-15seconds,whilecleaningunderfingernailsandbetweenfingers. • Rinsethoroughlyunderwarmrunningwater. • Drywithasingle-usepapertowelorwarm-airhanddryer. • Usethepapertoweltoclosethewaterfaucetandtoopenthebathroomdoorwhen returningtowork. • Thewholeprocessshouldtakeatleast20seconds.
Alwayswashhandsafter:
• usingtherestroom. • handlingrawmeat,fish,orpoultry(beforeandafter). • touchingyourhair,face,body,clothingorapron. • sneezing,coughing,orusingatissue. • smoking,eating,drinking,orchewinggumortobacco. • handlingcleaningsuppliesandchemicals. • handlingdirtydishesortakingoutgarbage. • touchinganythingelsethatmightcontaminatehands,suchasunsanitizedequipment, worksurfaces,orwashcloths.
When You Get Sick Neverhandlefoodwhenyouaresickbecauseyoucouldcontaminatefoodandmakeotherssick.Thisisespeciallycriticalifyouhavebeendiagnosedwithafoodborneillness.Neverworkwithfoodifyouhaveafoodborneillness! Also,tellyourmanagerifyouaresickorarenotfeelingwell.And...alwaysletyourmanagerknowifyouhave:
• diarrhea • vomiting • sorethroatwithfever • jaundice(yellowingoftheskinandeyes)
Ifyoubecomesickatwork,yourmanagermightaskyoutostopworkingaroundfoodorequipment.Remember–sickworkerscancontaminatefoodandmakeotherssick.
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Application ExercisesCan They Handle It?Directions:Foreachsituation,shouldtheworkerbeworking?
Yes No Suehasdevelopedasorethroatwithfeversincecomingtowork.
Yes No Cindyhasitchyeyesandarunnynose.
Yes No Tomvomitedseveraltimesbeforecomingtowork.
Yes No Juanitahashadasorethroatforseveraldaysbutstillcametoworktoday.
Yes No Rhondahasmadeseveraltripstothebathroombecauseshehasdiarrhea. Yes No Paulhasbeencoughingallmorning.
What Did Karen Do Wrong?Directions:Kareniswashingherhandsafterhandlingrawchicken.Markan“X”nexttoeachstepthatKarendidnotproperlyfollow.
_____Karenwetsherhandswithwarmrunningwaterattheproducesink.
_____Karenputsdishdetergentonherhandsandlathersup.
_____Karenscrubsherhandsfor20seconds.
_____Karenrinsesthemthoroughlyunderrunningwater.
_____Karendriesherhandsusingapapertowel.
ForeachstepthatKarendidnotproperlyfollow,whatshouldshehavedone?
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Check Their HandsDirections:Whatmusteachofthefollowingworkersdobeforetheybeginhandlingfood.
Maria–shehaspolishednails.
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Janine–shehaslongnails.
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Samantha–shehasshortnails.
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Bob–hehasasoreonthetopofhishand.
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What Did Sue Do Right?Directions:Beforegoingtowork,Suetookashower,trimmedherfingernails,andputonafreshcoatofnailpolish.Shethenputonherbracelet,awatch,andhercleanclothesandwenttowork.WhatdidSuedorightandwhatdidshedowrong?
Right Wrong
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Test Your Knowledge – True or False
T F Jewelryshouldnotbewornwhenhandlingfood.
T F Nailpolishandfalsefingernailscanbewornwhenhandlingfoodif single-useglovesareworn.
T F Batheorshowerbeforecomingtoworkeachday.
T F Afterwashingyourhands,rinsethemundercoolwater.
T F Youcancontaminatefoodifyoutouchitaftersneezingintoyourhands.
T F Washyourhandseachtimeyoutouchyourfaceorhair.
T F Adirtyaproncouldbeasourceofharmfulmicroorganisms.
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Thermometers Anothermajorcauseoffoodborneillnessistemperatureabuseofpotentiallyhazardousfood.Potentiallyhazardousfoodsarelowacid,moist,andcontainsomeprotein.Temperatureabuseoccurswhenpotentiallyhazardousfoodisbetween41ºand140ºFforfourhoursorlonger.Thetemperaturerangebetween41ºand140ºFiscalledthetemperaturedangerzone.Whenfoodisinthistemperaturerange,harmfulbacteriacangrow,multiply,andpossiblycausefoodborneillness.Topreventtemperatureabuse,minimizethetimethatpotentiallyhazardousfoodisinthetemperaturedangerzoneby:
• checkingthetemperatureofpotentiallyhazardousfoodduringstorage,aftercooking, andwhileholdingbeforeandduringserving. • checkingthetemperatureofrefrigerators,freezers,andhot-holdingcabinetsevery morning. • recordingtemperatureobservationsontheappropriatemonitoringform. • followingthecorrectiveactionsoutlinedinyourHACCPbinderwhentemperature standardsarenotmet.
Calibration Theonlywaytoproperlychecktemperaturesistouseanaccuratethermometer.Checktheaccuracyofallfoodthermometers: • atleastonceaday. • everytimeathermometerisdropped. • afterithasbeenexposedtoextremetemperatures. Youcanuseoneoftwomethodstochecktheaccuracyofyourfoodthermometers.Themostcommonlyusedmethodistheice-pointmethod.Immersethestemofthethermometerinacontainerofcrushediceandcoldwaterandwaitabout30seconds.Thethermometershouldread32ºF.Ifitdoesnot,itneedstobeadjusted.Thesecondmethodusesboilingwater.Boilwaterandthenimmersethestemofthethermometerinthewater.Beverycarefulwhenusingthismethodsothatyoudonotburnyourself.Thereadingshouldbe212ºF.Ifitdoesnot,thenadjustthethermometersothatitdoes.
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Application ExercisesWhat’s Wrong?Directions:InthespacebelowdescribewhatSamanthadidwrong.
Samanthaisresponsibleforcheckingtheaccuracyofthefivemetal-stemthermometersthatareusedtocheckfoodtemperatures.Shegetsallofthemetal-stemthermometersfromtheirstoragelocation.Shethengetsalargedrinkingcupandfillsitwithicecubesandthencoldwater.Sheletsitgetcold.Shethenputsallofthethermometersintotheicewater.Threeofthethermometerswereat32ºF.Twowerenot.SamantharecordsontheDailyProductionPlanthatshehascheckedtheaccuracyofthethermometers.Sheputsthethermometersbackintotheirstorageplacesothattheycanbeusedlaterintheday.
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Test Your Knowledge – True or False
T F Ifmeasuringthetemperatureofready-to-eatfoods,cleanbutdonot sanitizetheprobeorstemofthethermometerbetweeneachuse.
T F Foodisinthetemperaturedangerzonewhenitisbetween41°Fand145°F.
T F Checktheaccuracyofallfoodthermometerseachdaybeforethey areused.
T F Thecorrectreadingofathermometermustbe45oFwhenusingthe ice-pointmethodtocalibrateathermometer.
T F Toaccuratelycheckthetemperature,fillacontainerwithcrushediceand thencoldwater.Insertthethermometerprobeintothecontainerandthen checkthetemperature.
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Purchasing and Receiving Allfoodthatisusedinyourschoolkitchenmustbefromasafeandapprovedsource.Safeandapprovedsourcesaresuppliersthatmeetpertinentlawsandregulations. Inspectallfooddeliveriesbeforeputtingtheminstorage.Usethecriteriathatisin2-5:SafeFoodHandlingofyourHACCPbindertodetermineiffoodsthataredeliveredwillbeacceptedorrejected.
Criteria for Accepting or Rejecting a Food Delivery
Food
Raw meat and poultry
Raw seafood
Fresh produce
Dairy products
Eggs
Refrigerated and frozen processed food
Criteria to Accept Delivery
41ºForcolder.StampedwithUSDAinspectionstamp.Goodreddish-pinkcolorandnoodor.Packagingcleanandingoodconditionandnosignsoftampering.
41ºForcolder.Goodcolorandnooff-odors(ammoniaodor).Fleshisfirmandshinywithnobrownishoryellowishdiscolorations.Skinandflesharemoistbutdonothaveaslimyfeel.Packagingcleanandingoodconditionandnosignsoftampering.PackedUnderFederalInspectionsealispresent.
Cleanandgoodconditionandnosignsoftampering.Ifproduceiscutorprocessed,itmustbeat41ºForcolder.
41ºForcolder.Packagingcleanandingoodconditionandnosignsoftampering.Allproductsarepasteurized.
Shelleggsat45ºForcolder;liquideggsat41ºForcolder.Cleananduncracked.Packagingcleanandingoodconditionandnosignsoftampering.
41ºForcolder;iffrozen,theproductisrocksolid.Packagingcleanandingoodconditionandnosignsoftampering.
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Food
Foods in reduced oxygen packaging (ROP)
Canned foods
Dry foods
Ultra-high temperature pasteurized food (UHT)
Baked Goods
Criteria to Accept Delivery
Iftheproductrequiresrefrigeration,itisat41ºForcolder.Packagingcleanandingoodconditionandnosignsoftampering.Labelscanbereadandattachedtotheproduct.
Containercleanandingoodconditionandnosignsoftampering.Labelintact.Norustorcorrosionofthecan.Nobulges.Iftherearedents,thedentsarenotsharpandarenotonaseam.
Packagingcleanandingoodconditionandnosignsoftampering.Nosignsofpestinfestation.
Packagingcleanandingoodconditionandnosignsoftampering.Ifproductrequiresrefrigeration,itisat41ºForcolder.Labelisattachedandcanberead.
Packagingcleanandingoodconditionandnosignsoftampering.Productsarenotmoldy.
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Application ExercisesAccept or RejectDirections:Markwithan“X”,whichofthefollowingfoodsshouldbeaccepted.
_____Tenpoundpackageofgroundbeefthatisgrayincolor
_____Twocartonsofshelleggsthatareat50ºF _____25-poundbagofflourwithasmalltearinthebottomcorner
_____Caseofcannedcorn,onecanisslightlydentedbutthedentisnotontheseam
_____Two,one-galloncontainersofmilkthathaveasell-bydateofyesterday
_____Frozenpizzasthathavethawedcompletely
_____Packagedlettucethatisinacleanbagthatislabeled
Test Your Knowledge – True or False
T F Shelleggsthatareat45ºFaresafetoaccept.
T F Youcanacceptdentedcansaslongasthedentisonlyontheseam.
T F Meatthatisbrownincolorisokaytoacceptbecauseitwillbecooked.
T F Checkthetemperatureofeverycartonofmilkbeforeputtingintostorage.
T F Ifafrozenfoodisrockhard,itcanbeputinthefreezer.
T F Watermarksonacontaineroffrozenfoodisasignoftemperature-abuse.
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Storage Whenfoodisnotproperlystoredoritisnotusedinatimelymanner,itcouldbecomeunsafetoeat.Unsafestoragetemperaturesalsocreateconditionsthatallowharmfulbacteriatogrow.Unsafestoragepracticescouldmakefoodunsafetoeat.
Safe Storage Guidelines • Donotremovethelabelsfromcommerciallyprocessedfood.Ifremoved,labelthe containerwiththenameofthecontents. • Dateeverythingwhenitisreceived. • Rotateproductstoensurethattheoldestfoodisusedfirst–firstin,firstout. • Throwoutfoodthatispastdated. • Storefoodindesignatedareasawayfromwallsandatleastsixinchesabovethefloor. • Keepallstorageareasclean,dry,wellventilated,andattheproperstoragetemperatures. • Cleanallstorageareasonaregularbasis.
Chemical Storage • Storecleaningsuppliesandotherchemicalsawayfromallfood,dishes,utensils,linens, andsingle-useitemsandatleastsixinchesabovethefloor. • Keepcleaningsuppliesandchemicalsintheiroriginalcontainers. • Ifcleaningsuppliesandchemicalsarenotintheiroriginalcontainers,clearlylabelthe sideoftheholdingcontainerwiththenameofthecontents.Donotlabelthelidbecause lidsareinterchangeable. • KeepMaterialSafetyDataSheets(MSDS)inthechemicalstoragearea.
Frozen Storage • Placeafreezerthermometernearthefrontofthefreezer. • Keepthetemperatureat0°Forcolderandchecktemperaturedaily. • Placefrozenfooddeliveriesinthefreezerassoonastheyhavebeeninspected. • Storeawayfromwallsandatleastsixinchesabovethefloor. • Donotoverloadfreezersandstorefoodtoallowforgoodaircirculation. • Neverputhotfoodinsidethefreezer. • Ifnecessary,defrostfreezersregularly. • Keepthefreezerclosedasmuchaspossible.
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Refrigerated Storage • Placearefrigeratorthermometeronthetopshelfnearthedoor. • Keeptemperatureat39°Forcolderandcheckeachday. • Donotlineshelveswithfoilorothermaterialsbecausethispreventsfoodaircirculation. • Storefoodtoallowforgoodaircirculation. • Storefoodawayfromwallsandatleastsixinchesabovethefloor. • Storerawfoodsbelowcookedorready-to-eatfoods. • Donotputlargevolumesofhotfoodintotherefrigeratortocool. • Coverfoodproperlytopreventcross-contamination.
Dry Storage • Settemperaturebetween50°Fand70°Fandcheckoncepermonth. • Ifpossible,maintainhumiditylevelsbetween60%and70%. • Storedryfoodawayfromwallsandatleastsixinchesabovethefloor. • Keepdryfoodoutofdirectsunlight. • Storefoodindurablecontainersthatcannotbedamagedbywaterorpests.
Hot-holding Cabinets • Placeathermometeronthetopshelfnearthefrontoftheunit. • Settemperatureat140°Forhotterandcheckbeforeputtingthefirstpanoffoodintothecabinet.
First In, First Out (FIFO) Past-datedfoodwillloseitsqualityandsometimesbecomeunsafeovertime.Firstin,firstout(FIFO)isonewaytopreventthis.Whenfoodsarereceived,puttheoldestinthefrontandthenewestintheback.Throwoutfoodsthatarepast-dated.
Preventing Cross-Contamination during Storage Whenharmfulmicroorganismsaretransferredfromonethingtoanother,cross-contaminationhasoccurred.Ifyouarenotcareful,itcanhappenveryeasilyduringstorage.Forexample,cross-contaminationcantakeplacewhenrawfood(likechicken)touchesordripsontoaready-to-eatfood(likelettuce).Or,itcanhappenwhenfoodisstoredinacontainerthathasnotbeenproperlycleanedandsanitized.Topreventcross-contaminationduringstorage:
• Store food in designated storage areas–keepfoodawayfromdishwashingareas, garbagerooms,andfurnacerooms.Neverstorefoodnearchemicalsorcleaningsupplies, andkeepitoutfromunderstairwaysandpipes.
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• Store food in cleaned and sanitized containers–coverwithtight-fittinglids, plasticwraporaluminumandlabelthenewcontainerwiththenameofthefood, amountoffood,andthedatetobeused. • Store raw meat, fish, and poultry separately from prepared and ready-to-eat food– iftheseitemscannotbestoredseparately,storerawfoodsbelowpreparedorready-to-eat food.Storerawmeat,fish,andpoultryinthefollowingorderintherefrigerator:whole fish,beef,andpork;groundmeatsandfish;andwholeandgroundpoultry.
Storage Temperatures for Select Foods
Food Temperature Other Requirements
Raw meat 41°F Tightlywraporplaceitinadeepcontainer.
Raw poultry 41°F Storeice-packedpoultryinself-drainingcontainers.
Changeiceoftenandsanitizethecontainerregularly.
Raw fish 41°F Tightlywraporstoreinoriginalpackaging.
Shell eggs 41°F Usewithinfourweeksofthepackingdate.
Dairy 41°F Discardifpasttheuse-byorexpirationdate.
Frozen dairy6°F-10°F Discardifpasttheuse-byorexpirationdate. products
Fresh produce Varies Storeinacleancontainer.
Cut produce 41°F Ifdeliveredpackedonice,storethatway.
Reduced oxygen
41°F Discardifpasttheuseuse-byorexpirationdate. packaged (ROP) foods
UHT foods 50°F-70°F Onceopened,storeat41°Forcolder.Readthelabel
todetermineiftheproductneedstoberefrigerated.
Canned/dry 50°F-70°F
Ifremovedfromitsoriginalpackaging,storeinairtight, food clearlylabeledcontainers.
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Date Marking Onecommoncauseoffoodborneillnessispreparingfoodtoofarinadvanceofservice.Manyschoolspreparefoodsinadvancebecauseitiseconomical.Thesefoodsarecalledpre-preparedfoods.Manyschoolsalsosaveleftovers,somethatmustbeproperlycooled.Pre-preparedfoodscanbefrozenforuptofourweeksandleftoverscanbefrozenorrefrigeratedforuptothreedayssoitisimportanttoknowwhichiswhich.
• Pre-prepared Foods–menuitems(ormenuingredients)preparedinadvanceforfuture servicebeyondaspecificmeal.Thesearefoodsthataremadein-houseandthenfrozen foruptofourweeks.Examplesincludecookedgroundbeef,spaghettisauce,chili,and bread.Thisdoesnotincludecommerciallyprocessedpre-preparedfoods,suchasHot Pocketsorfrozenpizza.Followthemanufacturerguidelinesforthestoragetimeof commerciallyprocessedfoods.
• Leftovers–menuitems(ormenuingredients)thatarepreparedin-houseforaspecific day’sserviceandthatarenotserved.Examplesincludeapotofsoupthatisinahot-holding cabinetorahalfemptypanofhotdogchilithatisontheservingline.Leftoversalso includeopenedcontainersorpackagesofcommerciallyprocessed,ready-to-eatfoods, suchaspotatosalad,tunasalad,ordelimeats.Thesefoodsmustalsobeusedwithinthree daysfromthedatethepackageisopenedorusedbythedatestampedonthepackage, whicheverissooner.
Handling Pre-prepared Foods Onlythefoodsthatareonthepre-preparedlistinBinder1:RecipeandMenusoftheHACCPPlancanbefrozenforuptofourweeks.Preparedfoodsmustbestoredinshallowcontainerssotheywillfreezequickly.Thecontainermustbecoveredwithalidorappropriatefreezerwrap.Allpre-preparedfoodsmustbelabeledas:
Pre-prepared NAME OF FOOD, amount and the date and time the item was prepared
Thismustbewrittendirectlyonthefreezerwraporonfreezertapethatissecuredtothelidorwrapusingablackpermanentmarker. Ifamenuitemisnotonthelistand/orthehandlingproceduresarenotontherecipe,thentheitemmustbehandledasaleftoverandusedwithinthreedays.Furthermore,onceanitemthatisonthelistispreparedforservice,anyremainingportionsmustbehandledasaleftover.Forexample,cookedgroundbeefthatwaspreparedandfrozentwoweeksagoisusedtomakespaghettisauceonaMonday.Onepanofspaghettisauceisstillinthehot-holdingcabinet,thispanmustberefrigeratedorfrozenandusedwithinthreedays.Justbecauseitisonthelistofpre-preparedfoods,doesnotmeanthatitcanbefrozenagainandsavedforanadditionaltwoweeks.
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Handling Leftovers Allleftovers–potentiallyhazardousornon-potentiallyhazardous,refrigeratedorfrozen–mustbeusedwithinthreedays.Thisdoesnotincludeunopenedcontainersofcommerciallyprocessedfoods,suchaspretzels,muffins,andmilk,thatwereontheservingline. Furthermore,itisimportanttorememberthatnotallfoodscanbesavedasaleftover.Ifthefoodispotentiallyhazardous(asindicatedonthestandardizedrecipeorprocedure),thenyoumustcheckitstemperaturetobesurethatitcanbesafelysavedasaleftover.Ifthetemperatureis140°Forhotteror41°F,thenyoucansafelysaveitasaleftover.Allleftoversthathavebeendeterminedtobesafemustbecoveredandlabeled:
Leftover NAME OF FOOD, amount and date and time item was prepared and is to be used
Thisinformationmustbewritten,usingablackpermanentmarker,directlyonthewraporontapethatissecuredtothelidorwrapusingablackpermanentmarker.Alsonotetheamount,thetemperature,andthedatetheitemistobeusedinsection15ofyourDailyMealProductionPlan.Iftheitemisnotatasafetemperature,theitemmustbethrownitout.Notethisinsection12ofyourDailyMealProductionPlan. Allleftoversmustbeusedwithinthreedaysfromthedateofpreparation.Iftheleftoverispotentiallyhazardousandistobeservedhot,itmustbereheatedto165°Forhotterbeforeserving.Iftheleftoverispotentiallyhazardousandistobeservedcold,itmustbeheldat41°Forcolderbeforeserving.Preparedfoodsandleftoversshouldbereheatedonlyonetimeafterinitiallycookingthemandthendiscarded.
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Application ExercisesWhat Is the Correct Storage Temperature?Directions: Recordtheproperstoragetemperatureforeachfooditeminthespaceprovided.
_____Individualcartonsofmilk _____Freshchickenpieces
_____Choppedlettuce
_____Precookedfrozenbeefpatties _____Cansofsoup
_____Freshgroundturkey
_____Liquidpasteurizedeggs
_____Bagofflour
_____Wholeapples
_____Frozenpizza
_____Commerciallyprocessedbrownies
_____Cannedfruitcocktail
_____Cutbananas
_____Tunasaladmadein-house
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What’s Wrong?Directions:InthespacebelowdescribewhatJanetdidwrong.
AshipmentwasdeliveredtoHilltopElementaryinearlyMay.Janet,whowasinchargeofreceiving,inspectedtheshipmentandimmediatelybeganstoringtheitems.Sheloadedacaseofsourcreamonthedollyandwheeleditovertothereach-inrefrigerator.Whensheopenedtherefrigerator,shenoticedthatitwasfull,however,shedidfindaplaceforthesourcreamonthetopshelfnexttoseveralpackagesoffreshgroundbeef. Next,sheputseveralcasesoffreshgroundturkeyinthewalk-inrefrigerator.Shenoticedthatthetemperatureontheoutsideofthewalk-inwas39°F.AsJanetmovedinside,shebumpedintoahotstockpotofchilithatwasonthefloor.Shemovedthechilioverandmadeaspaceonthefloornexttothedoorforthegroundturkey. Janetreturnedtothereceivingareaandloadedseveralcasesofpastaonthedolly.Shestackedtheboxesonshelvesinthedrystoreroomandgaveaquickglanceatthethermometerinthedrystorageroom,whichwas90°F.Whenshewasfinishedstackingtheboxes,Janetreturnedthedollytothereceivingarea.
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Organize this RefrigeratorDirections:Organizeyourrefrigeratorsothateachfoodisprotectedfromcross-contamination.Tohelpyoudoso,identifywhichofthefollowingfoodsiscookedorready-to-eatbymarkingan“X”inthespacenexttheproducename.Thenorganizeallfoodintherefrigerator.
_____Groundturkey
_____Choppedlettuce
_____Shelleggs
_____Leftoverspaghettiandmeatsauce
_____Freshtomatoes
_____Tunasalad
_____Americancheeseslices
_____Rawchickenpieces
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Test Your Knowledge – True or False
T F Youmuststoredeliveriesimmediatelyafteryouhaveinspectedthem.
T F Youmustcheckthetemperaturesofallrefrigeratorseachday.
T F Youmuststorefoodsthataretheoldestinthefrontandthe newerfoodsintheback.
T F Leftoverchilimustbeusedwithinfourdays.
T F BreadthatwaspreparedonJanuary6andthatisfrozenmustbe usedbeforeFebruary6.
T F Allproducemustbewashedbeforestorage.
T F Freezertemperaturesneedtobecheckedatleastonceperweek.
T F Youcanstorecleaningsupplieswithfoodaslongasthecontainer isproperlylabeled.
T F Foodsmustbestoredatleastsixinchesabovethefloor.
T F Rawmeatmustalwaysbestoredbelowcookedorready-to-eatfood.
T F Unopenedcartonsofmilkthatareontheservinglineatthe endofthedaymustbeusedwithinthreedays.
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Preparation Threethingstorememberwhenpreparingfood–preventcross-contamination,preventtemperature-abuse,andpracticegoodpersonalhygiene.
Prevent cross-contamination by: • Washinghandsproperlybeforeworkingwithfoodandaftertouchingrawmeat,poultry, orseafood. • Usingdifferentcuttingboardsandutensilstokeeprawandready-to-eatfoodseparate. • Cleaningandsanitizeallworksurfacesandequipmentaftereachtask,especiallyafter workingwithrawfood. • Preparingrawandready-to-eatfooditemsinseparateareasofthekitchen,ifpossible.
Prevent time-temperature abuse.Harmfulmicroorganismsgrowandmultiplyattemperaturesbetween41°Fand140°F(thetemperaturedangerzone).Minimizetheamountoftimefoodisinthetemperaturedangerzoneby: • Removingonlyenoughfoodfromtherefrigeratorthatcanbepreparedinonehour. • Refrigeratingfoodifinterruptedduringpreparation. • Refrigeratingorcookingfoodassoonaspreparationiscomplete.
Practice good personal hygiene.Washinghandsfrequentlyandproperlyduringfoodpreparationisimportant.Keepingclothescleanandnailscleanandshortisalsoimportant.Andneverworkwithfoodifyouaresick.
Thawing Frozen Foods Freezingdoesnotkillmicroorganisms,butitdoesslowtheirgrowth.Whenfrozenfoodisthawed,theoutersurfacemightwarmupenoughtoallowharmfulmicroorganismstogrow.Becauseitcantakemorethanfourhourstothawmostfoods,thawfood:
• In a refrigerator at 41°F or colder–planaheadwhenthawinglargeitemssuchas turkey–theycantakethreetofourdaystothaw. • Under cool running water–thewaterflowmustbestrongenoughtowashfood particlesintothesinkdrain. • In a microwave oven if the food will be cooked immediately–largeitems,suchas roastsorturkeys,mightnotthawwellinamicrowaveoven. • As part of cooking–whencookingfrozenhamburgerpatties,thehamburgersarethawed andthencookedtoaminimuminternaltemperatureof155°Ffor15secondsallinonestep.
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Cooking Temperatures Aftersafelypreparingfood,cookittoasafetemperaturetokillharmfulmicroorganisms.Alwaysuseaproperlycalibratedthermometertocheckifafoodhasbeensafelycooked.
Cooking Temperatures for Select Food items:
Food Safe temperature
Poultry 165°F
Stuffing and stuffed meat 165°F
Dishes that include potentially hazardous ingredients 165°F
Ground meats (including beef, pork, and other meat or fish) 155°F
Injected meats (including brined ham and flavor-injected roasts) 155°F
Pork, beef, veal, and lamb 145°Fforsteaks/chops 155°Fforroasts
Fish, whole or fillets 145°FStuffed fish (or stuffing containing fish) 165°FGround, chopped, or minced fish 155°F
Shell eggs for immediate service 145°F Shell eggs that will be hot-held 155°F
Fruits or vegetables that will be hot-held 140°F
Commercially processed, ready-to-eat food to be hot-held 140°F
Potentially hazardous food cooked in a microwave oven 165°F
When cooking in a microwave oven: • coverfoodtopreventdrying. • cookfoodto165°F. • rotateorstirfoodhalfwaythroughcooking. • takefood’stemperatureandletstandfortwominutesaftercooking.
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Other Preparation Tips • Leaveallingredientsintherefrigeratoruntiltheyarereadytobemixed. Preparesaladsinsmallbatchestopreventtime-temperatureabuse. • Cookeggsthatarecrackedopenandcombinedinabowlrightaftermixing. • Preparebatterinsmallbatchesandimmediatelyrefrigeratewhatisnotusedat 41°Forcolder. • Neverusethesamecontainerofbatterorbreadingformorethanoneproduct.Throw awayanyunusedbatterandbreading. • Preparefruitandvegetablesawayfromrawmeat,poultry,seafood,andeggs.Wash fruitandvegetablesundercoolrunningwaterbeforecutting,cooking,orcombining themwithotheringredients.Refrigerateallcutfruitsandvegetables.
Cooling and Reheating Food Coolingandreheatingareimportantstepsinthepreparationoffood.Duringcooking,minimizethetimefoodisinthetemperaturedangerzone.Whenreheatingfood,makesureitquicklyreachesasafetemperature.Beforecoolingfood,reducethequantityorsizeofthefoodbydividinglargefooditemsintosmallerportions.
Four methods for cooling food: • Placefoodinanice-waterbathandstirfrequently.Oncecooled,pourfoodintoapan, looselycover,andrefrigerate. • Placetightlypackagedfoodinablastchillerortumblechiller. • Cutlargepiecesofmeatintosmallerpiecesbeforerefrigerating. • Putfoodinapanatadepthofnomorethantwoinches,looselycover,andrefrigerate.
When reheating food: • Reheatpreviouslycooked,potentiallyhazardousfoodto165°Forhotterforfifteenseconds withintwohours.Ifthefoodhasnotreachedthattemperaturewithintwohours,throwitout. • Neverreheatfoodsmorethanonetime.
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Application ExercisesLet’s Get Cooking Directions: Recordthesafecookingtemperatureforeachfooditem.
_____Rawbeefpatties
_____Fishsticks
_____Chiliwithgroundbeef
_____Toastedcheesesandwich
_____Spaghettiwithmeatballs
_____Frozenpizza
_____Greenbeans
What’s Wrong?Directions:InthespacebelowdescribewhatdidSharondadowrong.
At12:30p.m.,Sharondacheckedthetemperatureofapanofspaghettiwithmeatsaucethathadbeenontheservingline.Itwasat140°F.Shelooselycovereditbeforeputtingitintotherefrigerator.At2:45p.m.,shecheckedthetemperatureandfoundthatthepanofspaghettiwithmeatsaucewasat86°F.Thenextday,Sharondapulledoutthepanofspaghettiandreheateditto165°Fbeforeputtingitontotheservingline.
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What’s Wrong?Directions:InthespacebelowdescribewhatAnndidwrong.
Annisresponsiblefortakingthetemperatureofallfoodsbeforetheyareputontheservingline.Lasagnaisbeingservedthatday.At10:30a.m.beforesheremovesthelasagnafromtheoven,shechecksitstemperatureusinganoventhermometer.Thereadingisover150°FsoAnnpullsitoutoftheovenandputsitintoahotcabinet.Shenotes150°Fonthedailyproductionsheet.At11:00a.m.shechecksthetemperatureofthelasagnawithametal-stemmedthermometerbeforeputtingitontheservingline.Itisat132°F.Annfiguresthatonlythirtyminuteshaspassedsosheputsthelasagnaontheservingline.
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Test Your Knowledge – True or False
T F Cookturkeyto155°Forhotterforfifteensecondstomakeitsafetoeat.
T F Cookbeefhamburgerpattiesto145°Forhotterforfifteenseconds tomakethemsafetoeat.
T F Cuttingmeatintosmallpiecesisonewaytocoolitproperly.
T F Immersingfrozenfoodunderwarmrunningwaterisasafewaytothawfood.
T F Bacteriamultiplymostrapidlyatroomtemperature.
T F Leftovercasserolesshouldbereheatedtoatleast130°F.
T F Tightlycoverallfoodsthatarebeingcooledbeforeputtingthem intherefrigerator.
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Service Foodmustbehandledsafelynotonlybeforeitisservedbutalsowhileitisbeingserved.Ifitisnot,foodborneillnesscouldresult.
Hot-holding Food • Keeppotentiallyhazardousfoodat140°Forhotter. • Checkfoodtemperatureswithathermometeratleasteverytwohours. • Onlyusehot-holdingequipmentthatkeepsfoodat140°Forhotter. • Neverusehot-holdingequipmenttoreheatfood. • Protectfoodthatisontheservinglinebyusingcoversorsneezeguards. • Preparefoodinsmallbatchessofoodisnotheldforlongperiodsoftime.
Cold-holding Food • Keepcoldfoodthatispotentiallyhazardousat41°Forcolder. • Checkfoodtemperatureswithathermometeratleasteverytwohours. • Onlyusecold-holdingequipmentthatcankeepfoodat41°Forcolder. • Donotstoreunpackagedfooddirectlyonice. • Protectfoodthatisontheservinglinebyusingcoversorsneezeguards. • Preparefoodinsmallbatchessofoodisnotheldforlongperiodsoftime.
Servers • Storeservingutensilsinthefoodwiththehandleextendedabovethecontainerrim; onaclean,sanitizedfood-contactsurface;orundercoldrunningwater. • Usecleanedandsanitizedutensilswithlonghandlestoservefood. • Nobare-handcontactwithexposedfood. • Donottouchfood-contactareasofplates,bowls,glasses,orcups. • Donotstackglasswareanddisheswhenserving. • Storeflatwareandutensilssohandleswillbetouchedandnotfood-contactsurfaces. • Useicescoopsortongstogetice.
Transportation Equipment • Makesuretransportationvehiclesareclean. • Checktemperatureofrefrigeratedvehiclesonceadaywitharefrigeratorthermometer. • Checkthatequipmentusedtokeepfoodhotorcoldiscleanandingoodworkingorder.
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Reserving food Onceafoodtouchesthestudent’strayithasbeenserved.Onceserved,mostfoodscannotbere-servedtoanybody.Theonlyfoodsthatcanbere-servedarecommerciallypackagedfoods,suchas:
• cookies, • cartonsofmilk, • icecreambars, • bagsofchipsorpretzels,and • juiceboxes.
Forexample,ifthestudentisgoingthroughtheservinglineandputsacommerciallypackagedfoodonhisorhertrayanddiscoversthattheycannotpayforit,itcanberecoveredbythecashierandre-served.However,ifthestudentpaysfortheitem,leavestheservingline,andthenwantstoreturntheitem,theitemcannotberecoveredandre-served. Sometypesoffooddonothavetobeusedwithinthreedaysafterplacementonaservingline.Commerciallyprocessedfoodsthatareinunopenedpackagesthathavebeenonaservinglineorthathavebeendisplayedinarefrigeratedcase,suchasamilkbox,donothavetobeusedwithinthreedays.Thethree-dayruleappliestofoodsthatwerepreparedin-house,suchasfruitsaladorlasagna,aswellastoopenedpackagesofcommerciallyprocessedfood,suchasa24-packofmuffins.Rememberthoughifthepackageisdamagedinanyway,thefoodcannotbere-served.Also,ifthefoodispotentiallyhazardousandithasbeenatunsafetemperaturesthenitalsomustbethrownout.
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Application ExercisesTo Reserve or Not to Reserve?Directions: Whichofthefollowingfoodscanbesafelyreserved?
Yes No Icecreambarsoldtoastudentbutthenreturnedtothecashier.
Yes No Cartonofmilkservedtoanelementaryschoolchildwhosaysthatthey donotwantit.
Yes No Bagofchipsthatastudentputsonhistraybuthasnomoneytopayforit sogivesitbacktothecashier.
Yes No Saladthatastudentputonthetraybutdecidestheydonotwantit.
Yes No Bagofpretzelsthatastudentboughtbutreturnedtothecashier.
Yes No Browniesbakedintheoperationthatastudentbuysbutthenwantsto exchangeforcookies.
What’s Wrong?Directions:InthespacebelowdescribewhatMaryandSharondidwrong.
MaryandSharonareworkingtheservinglineatHaysbrookMiddleSchool.MaryisresponsibleforthecashregisterandSharonforservingfood.TwostudentscamethroughthelineandSharongavethemthemealoftheday–bakedchicken,mashedpotatoes,andgreenbeans.OneofthestudentsdecidedthathedidnotwantitandwantedahamburgerinsteadsohegavehisfoodbacktoSharon.Shetookitandservedittothestudentwhowasbehindhim.Atthecashregister,onestudentdecidedthathedidnotwantthechipsthatheputonhistrayandMarylethimreturnthechips.LateronastudentcamebackuptoMaryandsaidthattheywerenotgoingtodrinktheirmilksothatshecouldgiveittosomebodyelse.Marytookitandthrewitout.
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Test Your Knowledge – True or False
T F Iffoodisnotheldatthepropertemperature,thosewhoeatit couldgetsick.
T F Foodheldatroomtemperatureisconsideredtobeinthetemperature dangerzone.
T F Abagofchipsthatastudentputsontheirtraycanbereturned.
T F Oncemilkisserved,itcannotbereturnedtothecashier.
T F Tongsorhandscanbeusedtodispenseice.
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Cleaning and Sanitizing Cleaningandsanitizingisapartofyourfoodsafetyprogram.Improperlycleanedandsanitizedsurfacesallowharmfulmicroorganismstobetransferredfromonefoodtootherfoods.
• Cleaning–removingdirtfromsurfaces.Todoso,oneusesacleaningagent,suchas solventcleaners,acidcleaners,andabrasivecleaners. • Sanitizing–reducingharmfulmicroorganismsthatareonaproperlycleanedsurfaceto asafelevel.Sanitizingagentsonlyworkwhenthesurfacehasbeenproperlycleaned andrinsed.
Two types of sanitizing methods are commonly used: • Heat–usinghotwaterthatisbetween170°Fand180°For • Chemicals–chlorineat50ppminwater;quaternaryammoniaat200ppm;oriodine at12.5ppm.
Cleaningandsanitizingcanbedoneinathree-compartmentsinkorinadishmachine.Inathree-compartmentsink,fourstepsmustbefollowed:
Wash–watertemperatureatleast110°F. Rinse–watertemperatureatleast110°F. Sanitize–hotwatertemperatureof171°Forchlorinesolutionof50ppm. Air-dry–neverhanddry. Dishmachinescanalsobeusedtocleanandsanitizeitems.Ahigh-temperaturedishmachineuseshotwatertosanitizedishes.Thefinalrinsetemperaturemustbeatleast180°F.Thetemperatureofthewatermustbemeasuredatthemanifoldeverydaybeforethefirstloadofdishesiswashed.Withachemicalsanitizingmachine,thefinalrinsewatermustbebetween75°Fand120°F.
Measuring sanitizing concentration Atestkitthataccuratelymeasurestheconcentrationofsanitizingsolutionsmustalsobeavailableandused.Thestrengthofsanitizingsolutionsmustbemeasuredfrequently.
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Food-contact Surfaces Afood-contactsurfaceisasurfacefoodtouches.Examplesinclude:utensils,cuttingboards,slicers,countertops,storagebins,bakingsheets,andrefrigeratorshelves.Food-contactsurfacesmustbecleanedandsanitized. Ifyoucannotcleanandsanitizetheiteminathree-compartmentsinkorinthedishmachine,thenyouwillneedtocleanin-place.Wash,rinse,spraywithaproperlypreparedsanitizingsolution,andairdry. Storecleanedandsanitizeditemsinaclean,drylocationthatisnotexposedtosplash,dust,orothercontaminationatleastsixinchesabovethefloorinaself-drainingpositioncoveredorinverted.
Material Safety Data Sheets (MSDS) OSHArequiresanMSDSforallhazardouschemicals.TheMSDSletsyouknowaboutthechemicalsthatyouareusing.Italsogivesyouinformationabouthowtoproperlystoreandhandlethesechemicals.OneveryMSDS,befamiliarwiththefollowingsections:
4.0 Fire and explosion data
5.0 Reactivity data
6.0 Spill or leak procedures
7.0 Health hazard data
8.0 First aid
9.0 Protective measures
10.0 Additional information/precautions
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Application ExercisesDirections: Placean“X”nexttotheitemsthatarefood-contactsurfaces.Theseitemsneedtobebothcleanedandsanitized.
_____Stockpots _____Gasketsontherefrigerator
_____Plates _____Trashcans _____Cuttingboards _____Tablesinthediningarea
_____Walls _____Baseofthemixer
_____Forks _____Bakingsheets _____Floors
What’s Wrong?Directions:DescribewhatSarahdidwrong.
Sarahiscuttinguprawchickenbeforecookingthemtodayforlunch.Afterfinishing,sherinsestheknifeinthehandsinkanddriesitwithadishtowel.Sarah’smanagertellsherthatSueisnotcominginbecausesheissicksoshewillhavetochopuplettuceforsalads.Sarahtakestheknifesheusedwiththechickendipsitintoasanitizingsolutionandthenusesittochoplettuceforsalads.Whilemakingsalads,themanagertellsSarahthatthechickenneedstobecutintosmallpiecessoshestopschoppinglettuceandcubesthechicken.Afterfinishing,shereturnstochoppingthelettucefortheday.
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Test Your Knowledge – True or False
T F Surfacesmustbesanitizedbeforetheycanbecleaned.
T F Cleaningreducesthenumberofmicroorganismsonasurface toasafelevel.
T F Theexteriorofarefrigeratorisanon-foodcontactsurfacesoitneeds tobecleanedbutnotsanitized.
T F Achlorinesanitizingsolutionmustbeatleast100ppmtobesafetouse.
T F Aftercleaningandsanitizingitems,drywithacleancloth.
T F Useatestkittochecktheconcentrationofchemicalsanitizerina three-compartmentsink.
T F MaterialSafetyDataSheets(MSDS)provideinformationabout hazardouschemicals.
T F Aslicerisafood-contactsurfacesoitmustbecleanedandsanitized.
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Integrated Pest Management Pests,suchasinsectsandrodents,cancontaminatefoodsuppliesaswellasdamageyourfacilities.Moreimportantly,theycanalsocontributetofoodborneillnessandotherdiseases.Pesticidesareoftenusedtocontrolpestsbutpesticidesalonearenotthesolution.Abettersolutionistohaveanintegratedpestmanagementprogram(IPM)aspartofyourfoodsafetyprogram.IPMminimizesrelianceonchemicalpesticides.ThetwobasicrulesofanIPMprogramaretodenypestsfoodandshelterandtoworkwithalicensedpestmanagementprofessional(PMP).
Denying Pests Food and Shelter Garbageisabreedingplaceforharmfulmicroorganismsandinsectsandcanserveasfoodforrodents.Ideally,atleastonegarbagecanineachworkareashouldhavealid.Theliddoesnothavetobeonagarbagecanwhileitisinuse.Constantlytakingoffalidandputtingitbackonisnotasanitarypracticesowashhandseachtimethistakesplace.Therefore,itisbesttokeepthelidsoffofthecanwhileitisinuse.Garbagecansareconsideredtobeinusewhenfoodisbeingprepared.Formostschoolcafeterias,garbagecanswillbeviewedasinuseduringallhoursthattheoperationisopen.Topreventotherproblemsassociatedwithgarbageandtrash:
• Useplasticlinersforgarbagecanstomakeiteasiertokeepclean. • Washgarbagecansdailyinsideandoutwithwarm,soapywater. • Keepareassurroundinggarbagecanscleanaspossible. • Userodenttrapsinandnearthegarbageareas. • Throwoutgarbagefrequentlyandproperly. • Storerecyclablesinclean,pest-proofcontainers. • Keepthedumpsteranddumpsterpadareacleaned.
Storage • Storeallfoodandsuppliesatleastsixinchesabovethefloor. • Coverfood. • Cleanupspilledfoodsimmediately. • Cleanstorageareasthoroughly. • Removefoods,suchasflour,sugar,pancakemix,fromtheiroriginalcontainersand putinproperlylabeled,food-gradecontainersthathaveatightlid.
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General • Eliminateconditionsthatallowpeststonest. • Usetrappingdevicesorothermeansofpestcontrol. • Keepworkanddiningareasfreefromdebris. • Cleancompressormotors,suchasthoseonrefrigeratorsandfreezers,astheyare primeareasforroachesbecausetheyhaveidealtemperaturesforbreeding. • Donotstorefoodslongerthantheirrecommendedtime.
Pests Associated with Stored Food Thesepestscanincludemothsandbeetlesthatfeedonandcontaminatestoredgrainproducts,suchasflourandrice.Again,thebestcontrolisprevention.Inspectallincomingitemsforthepresenceofpests,throwawayandcleanupallspilledorcontaminateditemspromptly,andkeepthegroundsclean.UseFIFOasastoragemethodasoldstockismorelikelytobecomeinfested.Adequateventilationisnecessarytoreducemoisturelevels.Whilepreventionisthebestcontrolmeasure,existinginfestationsarebesttreatedbyatrainedandknowledgeablePMP.
Using and Storing Pesticides • Keeppesticidesintheiroriginalcontainers.Neverstorepesticidesinoldfoodcontainers. • Storepesticidesinlockedcabinetsawayfromareaswherefoodisstoredandprepared. • CheckwithyourlocalCooperativeExtensionorstateregulatoryagenciesaboutthe propermethodfordisposingofoldorexcesspesticides. • KeepacopyofthecorrespondingproductlabelsandMaterialSafetyDataSheets inyourestablishment.
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Application ExercisesWhat’s Wrong?Directions:DescribewhatKendidwrong.
KenopenedupthekitchenonMondayandnoticedwhatlookedlikemousedroppingsinthestoreroom.Healsonoticedafewcockroachesnearthegarbagecan,whichwasnotremovedfortheweekend.Kencallsmaintenancetohavethemputinmousetrapsbutdecidestotreatthecockroacheshimself.HetakesacanofRaidandspraysitalloverthegarbagecanandinthearea.
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Prepared by: AngelaM.Fraser,Ph.D.,AssociateProfessor/FoodSafetySpecialistDepartmentof4-HYouthDevelopmentandFamily&ConsumerSciencesNCStateUniversity,Raleigh,NC27695-7605
Thematerialinthisworkbook,isbaseduponworksupportedbytheNCDepartmentofPublicInstruction.Formoreinformation,[email protected].
Employmentandprogramopportunitiesareofferedtoallpeopleregardlessofrace,color,nationalorigin,sex,age,ordisabilitythroughNorthCarolinaStateUniversity,NorthCarolinaA&TStateUniversity,U.S.DepartmentofAgriculture,andlocalgovernmentscooperating.