Download - Mason County Health Department
Mason County Health
Department
Food HandlersFood Handlers
Training ClassTraining Class
Food Housing/Institutions Milk Child Care Restaurant Mobile Home Parks Grocery Hotels Temporary food Bed and Breakfast
Recreation Water Parks Bottled Campground Individual Wells Pools Community Fair/festivals
Sewage Training/Education Individual Disaster Preparedness
Subdivision Disease Control/ Epi
Home Aerator Rabies
Sewage Cleaners Tattoo Studios
Why Are You Here?
Receive training onReceive training on Proper food handling
Food storage
Serving food
Employee health
Obtain card that expires every 3 years
Prevent Foodborne illness in the community
Why Practice Food Safety?
The health of everyone eating food depends on the food employee’s
actions.
Sloppy food preparation can result in
FOOD POISONING
What is Food Poisoning / What is Food Poisoning / Food borne Illness?Food borne Illness?
A disease that is carried or transmitted to humans by food containing harmful substances.
Food PoisoningFood Poisoning ISIS A Big A Big DealDeal
• Over 250 known organisms & Over 250 known organisms & agentsagents
76 million cases in the US76 million cases in the US 5,000 deaths in US yearly5,000 deaths in US yearly 8th leading cause of death 8th leading cause of death
worldwideworldwide 3rd most common illness 3rd most common illness
complaintcomplaint Everyone is at riskEveryone is at risk
Factors Causing Factors Causing Foodborne IllnessFoodborne Illness
Infected Infected employees who practice poor personal hygiene at work employees who practice poor personal hygiene at work (this (this is the #1 cause of illness)is the #1 cause of illness)
2. 2. Failure to properly Failure to properly coolcool food food
3. 3. Failure to thoroughly heat or Failure to thoroughly heat or cookcook foodfood
4. 4. Allowing foods to stay too long at temperatures favoring bacterial Allowing foods to stay too long at temperatures favoring bacterial growth growth (danger zone 41-135(danger zone 41-135° ° F)F)
5. 5. Failure to reheat cooked foods to temperatures that killFailure to reheat cooked foods to temperatures that kill bacteria bacteria ((reheat to 165reheat to 165°° F or above) F or above)
6. 6. Cross-contaminationCross-contamination of cooked food by raw food, improperly of cooked food by raw food, improperly cleaned equipment, or employees whocleaned equipment, or employees who mishandle foodmishandle food
What Bacteria Needs To What Bacteria Needs To Grow.Grow.
Food
Acidity
Time
Temperature
Oxygen
Moisture
Common symptoms include:Common symptoms include:
Abdominal Pain NauseaAbdominal Pain Nausea
Vomiting DiarrheaVomiting Diarrhea
Headache FeverHeadache Fever
CrampsCramps Chills Chills
Staph Found in cuts, sores, pimples, throat Found in cuts, sores, pimples, throat
infections, and on the skin.infections, and on the skin.
Spreads from people handling food.Spreads from people handling food.
Is heat resistant.Is heat resistant.
Foods: meat, poultry, salads, cheese Foods: meat, poultry, salads, cheese egg products, starchy salads, egg products, starchy salads, custards, cream filled desserts.custards, cream filled desserts.
Salmonella Found in infected meat, poultry, eggs, Found in infected meat, poultry, eggs,
fish, and unpasteurized milk.fish, and unpasteurized milk.
Spread by undercooked food, and Spread by undercooked food, and cross contamination. cross contamination.
Cook food thoroughly.Cook food thoroughly.
Keep raw and cooked food separate.Keep raw and cooked food separate.
Clostridium Perfringens
The buffet or picnic germ. Grows rapidly in large portions of food
that are cooling slowly. Can also grow when food is not held at proper holding temperatures.
Keep hot food over 135° F. Keep cold food under 41° F. Cool and reheat food properly.
Clostridium Botulinum Clostridium Botulinum “Botulism”“Botulism”
Occurs in improperly canned foods; home Occurs in improperly canned foods; home canned or commercially canned.canned or commercially canned.
Warning signs are: clear liquids turned milky, Warning signs are: clear liquids turned milky, cracked jars, loose lids, swollen cans, dented cracked jars, loose lids, swollen cans, dented cans or lids. cans or lids.
Beware of any can that spurts liquid or has an Beware of any can that spurts liquid or has an off odor when opened.off odor when opened.
Don’t use any canned goods showing any of Don’t use any canned goods showing any of the warning signs.the warning signs.
If you suspect that you or a family member If you suspect that you or a family member has botulism symptoms, get medical help has botulism symptoms, get medical help immediately.immediately.
“Botulism” Symptoms
FATIGUEHEADACHEDIZZINESS
VISUAL DISTURBANCESINABILITY TO SWALLOW
Shigella
Food or water contaminated with fecal Food or water contaminated with fecal materialmaterial
Ready-to-eat foods touched by infected Ready-to-eat foods touched by infected foodhandlerfoodhandler
Persons who are infected may have no Persons who are infected may have no symptoms at all, but may still pass the symptoms at all, but may still pass the Shigella bacteria to others.Shigella bacteria to others.
Incubation period 24-48 hoursIncubation period 24-48 hours
Noro - Virus
Ready-to-eat foods (including ice) Ready-to-eat foods (including ice) touched by infected worker touched by infected worker (poor handwashing procedures)
High percentage of food-borne illnessHigh percentage of food-borne illness
Incubation period 24-48 hoursIncubation period 24-48 hours
Personnel with infectionsPersonnel with infections
Food handling conducted by a person with a communicable disease, sores,
boils, respiratory infection, etc.
Employee Clothing
HairMust be restrained by net, cap, braidMust be restrained by net, cap, braid
ClothingClothingClean, uniforms washed dailyClean, uniforms washed daily
JewelryNone except single wedding bandNone except single wedding band
NailsShort, clean
No artificial nails
Your Health Can Affect Others!
Do NOT prepare food if:
• you have been diagnosed with a foodborne illness
• you are vomiting• you have diarrhea• you have a fever• you have a sore throat and
fever• you are jaundiced• Any open sore or wound must
be covered
Wash Your Hands!Wash your hands for 20 sec. with hot
soapy water BEFORE:Handling food
Putting on clean glovesAFTER:AFTER:Using the toilet
Handling raw foodsTaking a break / smoking
Coughing, sneezing, eating, drinkingCleaning / taking out trash
As often as necessary to remove soil and contamination
Taking off glovesChanging Tasks
HAND SANITIZERS
•Hand sanitizers are not a substitute for handwashing when water and soap are readily available•Most often used as additional step in preventing spread of germs
Hand Sinks Are Important! Hand sinks must have:
Warm running water
Soap and Hand drying device
(single-use)
Nothing can be stored in front of, in or on the hand sink at any time.
NO Bare Hand Contact
NO bare hand contact with foods that are ready-to-eat
Use:
• Single Use-Gloves
• Tongs
• Deli tissue
• Other utensils
Gloves
Single use only
Change between tasks
Tend to give false sense of assurance that hands are clean
Glove use is not a substitute for handwashing
Clean Wiping Cloths• Store wiping cloths in
sanitizer solution between uses.
• Sanitizer should be 50 ppm chlorine or an equivalent chemical –1 gallon water to 1-2 caps of bleach
Change sanitizer solution often!
(use test strips to measure concentration)
3 Sinks to Wash Utensils!
3 - Sink Set Up: • Wash – using
detergent and 120°F water
• Rinse – in clear warm water
• Sanitize – using 50-100 ppm chlorine or an equivalent chemical
• Air dry
Rinse
Scrape
SoakAir Dry
WASH RINSE SANITIZE
(use test strips to measure concentration of sanitizer)
Dishwashers• Wash – using
detergent and hot water 140 - 165°F
• Rinse – clear hot water
• Sanitize – • Hot water - 180°F• Chemical sanitizer –
50-100ppm chlorine or an equivalent chemical
(use test strips to measure concentration)
Food Prep and Handling
• Order and obtain food from reliable source.• Home canned foods, ice made at home or
foods prepared and stored in private homes are not allowed.
• In 1938, before widespread adoption of milk pastuerization, 25% of foodbourne outbreaks were associated with milk. In 2001, less than 1%
Food Prep and Handling
When food shipments are received, look for:- frozen food should be frozen, and show no signs of being wet and refrozen.- dry goods should be dry and clean.- no obvious signs of spoilage.
Food Guide Date mark PHF with a use by
date.
1. at the time of preparation, if prepared on the premises and held over 24 hours or2. at time container is opened, if obtained from a commercial food processing plant.
Consume by date = 7 days or less at 41° F.
How to Thaw - ChillThaw frozen foods the right way!
In the refrigerator
Under running cold (70°F) water
In microwave
During cooking
DO “NOT” THAW FROZEN FOODS AT ROOM TEMP
ThenImmediately
cooked
CHILL
Do NOT cool food in 5 gallon containers or
large pots!
Food Guide Hot & Cold Holding
41° F41° F or less. or less. 135° F135° F or greater or greater THIS IS THE DANGER ZONE!THIS IS THE DANGER ZONE!
Cooling Potentially Hazardous Foods
Within 2 hours: 135 to 70° F.Within 4 hours: 70 to 41° F.
Chill
Use proper cooling methodsCool all hot foods from 135°F to 70°F in 2 hours or
less and from 70°F to 41°F in another 4 hours or less
Ice BathIce Wand
Shallow Pans(not deeper than 2 inches)
Blast Chiller
Separate
Equipment to FoodDo NOT use the same cutting board or
equipment to prepare raw meats and cooked or ready-to-eat foods
UNLESS
cutting boards, equipment, utensils and hands have been washed, rinsed and sanitized between each
use!
Thermometers
All refrigerators and cold holding units must have an accurate visible thermometer.
A probe thermometer must be readily available
Clean and sanitize before each use
If you don’t have a thermometer, how do you know the temperature?
Need one? Ask Me
Potentially Hazardous Foods
Foods that require temperature Foods that require temperature control because it is able to support control because it is able to support growth of bacteriagrowth of bacteria
Eggs, meats, poultry, fish, dairy Eggs, meats, poultry, fish, dairy foods, hot dogs, cream pies, foods, hot dogs, cream pies, cooked rice, potatoes, sliced fruits, cooked rice, potatoes, sliced fruits, chilichili
Non-potentially Hazardous foods
Includes:dry goods
cerealscookies
breads cakes
potato chipspopcorn
candy bars
Food AllergensFood Allergens
Milk, egg, fish, tree nuts, wheat, peanuts and soybeans
A food ingredient that contains protein derived from a food listed in this definition.
Temporary Food StandsTemporary Food Stands
Less than 14 consecutive days
Fairs Festivals
Carnival Circus
Regatta
Concession WorkersConcession Workers
Same guidelines apply as in regular food service facilities
Handwashing FacilitiesHandwashing Facilities
Dishwashing FacilitiesDishwashing Facilities
Equipment and UtensilsEquipment and UtensilsKeep clean and sanitized
Best to use single service items and must be individually wrapped
Store utensils with food handle up
Make sure have running water dipper well for ice cream utensils
Best place to store the serving spoon is in the product being served.
Flooring/ BuildingFlooring/ Building
-- Covered structure designed to protect against dust, weather and insects.
--Covered waste containers.
-- Cleanable floors, no dirt, plastic, or canvas
--Adequate lighting and shielded bulbs
--Approved water hose from water source
Food StorageFood Storage
DryEverything off floor 6 to 8 inchesCheck datesRotate stock to prevent outdates and wasteCleanWell labeled containers that prevent water, moisture, insects and rodents to enter.
Food StorageFood Storage
Cold– Refrigerator at 41 degrees F.– Keep everything off floor and keep floor clean.– Leave airspace around items, and avoid overcrowding– Keep meats and eggs on lower racks—leakage.– Prepared foods on upper racks
• Covered
• Dated
• Labeled
HAVE A SAFE TRIP HOMEHAVE A SAFE TRIP HOME
““KEEP THE FOOD YOU KEEP THE FOOD YOU SERVE SAFE!”SERVE SAFE!”