food safety basics national food service management institute 1
TRANSCRIPT
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Food Safety Basics
National Food Service Management Institute
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Introduction
Course Overview
• Staff Training Basics
• Food Safety Digest
• Tailoring Standard Operating Procedures
• HACCP Every Day
• Inspect What You Expect
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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
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Staff Training Basics
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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
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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.
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Thermometer Calibration Log
Date ThermometerBeing Calibrated
Temperature Corrective Action Initials Manager Initials/Date
Thermometer Calibration Log
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PHF (Potentially Hazardous Food)
Changed to:
PHF/TCS
(Potentially Hazardous Food/Time and Temperature Control for Safety Food)
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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
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Standard Operating ProceduresChecklist
Purpose
Instructions
Monitoring
Corrective Action
Verification and
Record Keeping
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Standard Operating Procedure
Personal Hygiene
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HACCP Every Day
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Learning Objectives
• Identify the 7 HACCP principles.
• Recognize the Process Approach to HACCP.
• Demonstrate application of the Process Approach to HACCP.
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HACCP
• What is HACCP?
Hazard Analysis Critical Control Points
• Why is it important?
Provides a systematic approach to
identifying food safety hazards
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• 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
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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
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The Process Approach to HACCP
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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
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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