food safety basics - nfsmi.org · food safety checklist •personal hygiene •food preparation...

Food Safety Basics

National Food Service Management Institute

The University of Mississippi

IntroductionCourse Overview• Staff Training Basics• Food Safety Digest• Tailoring Standard Operating Procedures• HACCP Every Day• Inspect What You Expect

National Food Service Management Institute 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


Staff Training Basics


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.


• 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.


Learning Objectives

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


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


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


Proper Glove UseWhen to wash hands

When to wear glovesWhen not to wear glovesWhen to change gloves

Never re-use glovesDispose of soiled gloves

www.nfsmi.org/resourceoverview.aspx?id=58


No Bare Hand Contact• Ready-to-eat foods = No washing

or cooking• Safely handle with:

– Spatulas– Gloves– Tongs – Dispensing Equipment


Employee Health and Personal Hygiene

Agreement


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.


• 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.


Calibrate Thermometer

ThermometerCalibration Log


PHF (Potentially Hazardous Food)

Changed to: PHF/TCS (Potentially Hazardous Food/Time and Temperature Control for Safety Food)


PHF/TCSSupport Growth of Bacterial Pathogen

Nutrients –Energy source (sugars, alcohols,

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

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


Temperature Danger Zone


Copyright© International Association for Food Protection®

George School Lunch Menu

• Unbreaded Baked Chicken• Baked Sweet Potato Wedges• Romaine & Spinach Salad • Ranch Dressing• Fresh Berries• Fat Free Chocolate Milk


Temperature Log


Production Log


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


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


Manager’s Corner


Food Safety Digest


Learning Objectives• Recognize the growth of foodborne

pathogens.• Identify food safety resources.• Demonstrate knowledge of safe food

end-point cooking temperatures.


Check Your Knowledge Growth of Harmful

Microorganisms

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


Common Foodborne Illnesses/Pathogens

Bacteria, Viruses, Fungi,and Parasites


Share Your Pathogen Fact


ResourcesFood Safety


Tailoring Standard Operating Procedures


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.


Standard Operating Procedures

PurposeInstructionsMonitoring

Corrective ActionVerification andRecord Keeping



• PurposeTells why the SOP is important and what it is used for

• InstructionsStep-by-step procedures

• MonitoringThe requirements are explained


• Corrective ActionsDetails are given for when the food safety goals are not being met

• Verification and Record KeepingProvides a place for monitoring activities and corrective action taken



Website address

Resource Center

Standard OperatingProcedures

List of SOPs

Standard OperatingProcedures Checklist

PurposeInstructionsMonitoring

Corrective ActionVerification andRecord Keeping


Standard Operating ProcedurePersonal Hygiene


HACCP Every Day


Learning Objectives

• Identify the 7 HACCP principles.• Recognize the Process Approach

to HACCP. • Demonstrate application of the

Process Approach to HACCP.


HACCP

• What is HACCP? Hazard Analysis Critical Control Points

• Why is it important? Provides a systematic approach to

identifying food safety hazards


HACCP• 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


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/HAC

CPGuidance.pdf


HACCP Principles

• Conduct a hazard analysis• Determine critical control points• Establish critical limits• Establish monitoring procedure


HACCP Principles

• Identify corrective actions• Keep records• Review and revise your overall

food safety program periodically


The Process Approachto HACCP


Process 1 Preparation with No Cook

Step

• Example Flow / Operational Steps to Consider

Spinach & Romaine Salad


Process 2 Preparation for Same Day

Service

• Example Flow / Operational Steps to Consider

Hamburger Patty


Process 3 Complex Preparation

• Example Flow/Operational Stepsto Consider

Baked Lasagna


Process Approach to HACCP Recipe Activity

Chicken Stir Fry Recipe D - 39Spaghetti and Meat Sauce D - 35Macaroni Salad E - 07


Inspect What YouEXPECT


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.


Angel SchoolPrepares For New School Year


“Best of Class”School Nutrition Food Safety

ProgramResources• 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


Thank You!

National Food Service Management Institute

www.nfsmi.org 800-321-3054

food safety basics - nfsmi.org · food safety checklist •personal hygiene •food preparation...

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