Giant Food Stores, Inc

Food Safety Training 1

Giant FoodGiant Food

•• Approximately 76Approximately 76million illnessesmillion illnessesannuallyannually

•• ApproximatelyApproximately5,000 deaths5,000 deathsannually.annually.

How many illnesses occurHow many illnesses occureach year?each year?

Giant Food Stores, Inc

Food Safety Training 2

What does foodborne illnessWhat does foodborne illnessdo to customer confidence?do to customer confidence?

•• Customer confidence isCustomer confidence isadversely effected whenadversely effected whena foodborne illness isa foodborne illness isreported.reported.

•• Foodborne illness has aFoodborne illness has anegative impact on foodnegative impact on foodoperators, employees,operators, employees,and the food industry asand the food industry asa whole.a whole.

What are the factors thatWhat are the factors thatcontribute to foodborne illness?contribute to foodborne illness?

Giant Food Stores, Inc

Food Safety Training 3

Use the “HELP” concept for control of theUse the “HELP” concept for control of thefactors that cause factors that cause foodborne foodborne illness.illness.

“H”“H” - Hands must be properly washed. - Hands must be properly washed.

“E”“E” - Equipment must be cleaned and sanitized. - Equipment must be cleaned and sanitized.

“L”“L” - Look out for time/temperature abuse of foods - Look out for time/temperature abuse of foods

“P”“P” - Personnel must be healthy with good hygiene - Personnel must be healthy with good hygiene

Hands must be properly washed.Hands must be properly washed.•• To prevent contaminationTo prevent contamination

of foods.of foods.

•• To prevent contaminationTo prevent contaminationof food contact surfaces.of food contact surfaces.

•• To prevent transmissionTo prevent transmissionof disease causingof disease causingorganisms by handorganisms by handcontact.contact.

•• To maintain good health.To maintain good health.

Giant Food Stores, Inc

Food Safety Training 4

When are we required to wash our hands?When are we required to wash our hands?•• After using theAfter using the

restroom.restroom.

•• After eating orAfter eating ordrinking.drinking.

•• After smoking.After smoking.

•• After coughing orAfter coughing orsneezing.sneezing.

•• After scratching headAfter scratching heador exposed skin.or exposed skin.

““HHELP”ELP”•• After breaks.After breaks.

•• After handling rawAfter handling rawfoods.foods.

•• After handlingAfter handlinggarbage.garbage.

•• After cleaningAfter cleaningfloors.floors.

•• Before foodBefore foodpreparation.preparation.

Giant Food Stores, Inc

Food Safety Training 5

““HHELP”ELP”•• Always wearAlways wear

disposable glovesdisposable gloveswhen handling cookedwhen handling cookedor ready to eat foods.or ready to eat foods.

•• Change disposableChange disposablegloves when changinggloves when changingtasks.tasks.

•• Disposable gloves areDisposable gloves arenot a substitute fornot a substitute forproper handwashing.proper handwashing.

EEquipment must be cleaned andquipment must be cleaned andsanitized.sanitized.

•• At regular intervals during foodAt regular intervals during foodpreparation.preparation.

•• When switching from raw to cookedWhen switching from raw to cookedfoods.foods.

•• When switching from one species of meatWhen switching from one species of meatto another.to another.

•• Before closing.Before closing.

Giant Food Stores, Inc

Food Safety Training 6

Cleaning vs. SanitizingCleaning vs. Sanitizing

•• Cleaning is the physical removal of soilCleaning is the physical removal of soiland food particles from the surface ofand food particles from the surface ofequipment and utensils.equipment and utensils.

•• Sanitizing is the treatment of a surfaceSanitizing is the treatment of a surfacethat has been previously cleaned tothat has been previously cleaned toreduce the number of disease causingreduce the number of disease causingorganisms to a safe level.organisms to a safe level.

“H“HEELP”LP”

Giant Food Stores, Inc

Food Safety Training 7

“H“HEELP”LP”WashWash food contact surfaces in hot food contact surfaces in hotsoapy water with a clean brush orsoapy water with a clean brush orfoodservice towel.foodservice towel.

RinseRinse food contact surfaces in hot food contact surfaces in hotclean water.clean water.

SanitizeSanitize food contact surfaces by food contact surfaces byimmersing in a warm quaternaryimmersing in a warm quaternaryammonium solution for at least oneammonium solution for at least oneminute.minute.

“H“HEELP”LP”•• Quaternary ammoniumQuaternary ammonium

sanitizing solutions mustsanitizing solutions mustbe used at abe used at aconcentration of 200concentration of 200PPM.PPM.

•• Check concentrationCheck concentrationwith test strips daily.with test strips daily.

•• Report discrepancies toReport discrepancies toa manager immediately.a manager immediately.

200 ppm

Giant Food Stores, Inc

Food Safety Training 8

LLook out for time/temperature abuse ofook out for time/temperature abuse offoods.foods.

•• Hot Foods must be heldHot Foods must be heldabove 140°F.above 140°F.

•• Refrigerated Foods mustRefrigerated Foods mustbe held below 40°F.be held below 40°F.

•• Foods must cool fromFoods must cool from140°F to less than 40°F140°F to less than 40°Fin 4 hours or less.in 4 hours or less.

“HE“HELLP”P”•• Check internalCheck internal

temperatures with atemperatures with aclean and sanitizedclean and sanitizedthermometer .thermometer .

•• Record internalRecord internaltemperatures on thetemperatures on thetemperature log.temperature log.

•• Report discrepancies toReport discrepancies toa manager immediately.a manager immediately.

Giant Food Stores, Inc

Food Safety Training 9

“HE“HELLP”P”•• Check internalCheck internal

temperatures oncetemperatures onceevery 2 hours.every 2 hours.

•• Place deliveries inPlace deliveries incooler immediately.cooler immediately.

•• Minimize foodMinimize foodpreparation time.preparation time.

•• Pre-chill allPre-chill allingredients.ingredients.

PPersonnel must be healthy with goodersonnel must be healthy with goodhygiene.hygiene.

•• Keep a clean andKeep a clean andneat appearance.neat appearance.

•• Properly restrainProperly restrainhair.hair.

•• Do not eat orDo not eat ordrink in fooddrink in foodpreparation areas.preparation areas.

Giant Food Stores, Inc

Food Safety Training 10

“HEL“HELPP””•• All cuts and burnsAll cuts and burns

must be properlymust be properlybandaged andbandaged andcovered.covered.

•• Do not handle foodsDo not handle foodswith an infected cut orwith an infected cut orsore.sore.

•• Do not handle foodsDo not handle foodswhile experiencingwhile experiencingsymptoms of illness.symptoms of illness.

REVIEWREVIEW

“H”“H” - Hands must be properly washed. - Hands must be properly washed.

“E”“E” - Equipment must be cleaned and sanitized. - Equipment must be cleaned and sanitized.

“L”“L” - Look out for time/temperature abuse of foods - Look out for time/temperature abuse of foods

“P”“P” - Personnel must be healthy with good hygiene - Personnel must be healthy with good hygiene