US Army Center for Health Promotion and Preventive Medicine

United States ArmyUnited States ArmyMilitary KP SupervisorMilitary KP Supervisor

TrainingTraining

Purpose and usesPurpose and uses This presentation helps meet the This presentation helps meet the

requirement, TB MED 530, for training requirement, TB MED 530, for training Military KP Supervisors.Military KP Supervisors.

Portions of this presentation can be used to Portions of this presentation can be used to orientate military KPs in basic food safety. orientate military KPs in basic food safety.

POC is Thomas McNeil, DEHE, USACHPPM, POC is Thomas McNeil, DEHE, USACHPPM, 410-436-5458, DSH 584410-436-5458, DSH 584

Thomas.mcneil@us.army.milThomas.mcneil@us.army.mil

Importance of Importance of Food SafetyFood SafetyFoodborne IllnessesFoodborne Illnesses

Food Safety HazardsFood Safety Hazards Only a small percentage of actual Only a small percentage of actual

foodborne illness cases ever get foodborne illness cases ever get reported. reported.

In the US, an estimated 76 million In the US, an estimated 76 million persons become ill each year.persons become ill each year.

Of these approximately 325,000 are Of these approximately 325,000 are hospitalized and 5,000 persons die hospitalized and 5,000 persons die because of foodborne illness. because of foodborne illness.

Food Sanitation and Safety Food Sanitation and Safety TermsTerms

Clean - fClean - free of visible soil.ree of visible soil. Sanitize - to Sanitize - to reduce the number of reduce the number of

microorganisms to a safe level.microorganisms to a safe level. Sterilize - tSterilize - to make free of all o make free of all

microorganisms.microorganisms. In food service we do not sterilize food In food service we do not sterilize food

contact surfaces.contact surfaces. Contamination - tContamination - the presence of he presence of

harmful substance in food.harmful substance in food.

Food Sanitation and Safety Food Sanitation and Safety TermsTerms

Spoilage -Spoilage - damage to the edible damage to the edible quality of a food. (Food that is unsafe quality of a food. (Food that is unsafe to eat may not smell or taste spoiled.)to eat may not smell or taste spoiled.)

Potentially Hazardous Foods Potentially Hazardous Foods (PHF’s) -(PHF’s) - foods that allow the rapid foods that allow the rapid growth of bacteria. growth of bacteria.

Food Sanitation and Safety Food Sanitation and Safety TermsTerms

Temperature Danger Zone (TDZ) -Temperature Danger Zone (TDZ) - the the temperature range where bacteria temperature range where bacteria can grow and reproduce rapidly.can grow and reproduce rapidly. The TDZ is between 40 and 140 degrees F.The TDZ is between 40 and 140 degrees F. Potentially hazardous foods should be kept Potentially hazardous foods should be kept

at 40 at 40 ooF or below or 140 F or below or 140 ooF or above..F or above.. Foodborne Illness -Foodborne Illness - illness illness

transmitted to humans through food. transmitted to humans through food.

Food Sanitation and Safety Food Sanitation and Safety TermsTerms

Cross-contamination -Cross-contamination - the transfer of the transfer of a harmful substance from one food to a harmful substance from one food to another by direct or indirect contact. another by direct or indirect contact.

Direct cross-contaminationDirect cross-contamination involves involves the transfer of a harmful agent from raw the transfer of a harmful agent from raw foods to cooked or ready-to-eat foods.foods to cooked or ready-to-eat foods.

Indirect cross-contaminationIndirect cross-contamination involves involves the transfer of a harmful agent to foods the transfer of a harmful agent to foods by hands, utensils, or equipment.by hands, utensils, or equipment.

Responsibilities:Responsibilities:

TB MED 530 is the basic army food TB MED 530 is the basic army food sanitation reference. It outlines sanitation reference. It outlines responsibilities and duties of KPs, KP responsibilities and duties of KPs, KP supervisors, food service managers and supervisors, food service managers and workers.workers.

Military KP Supervisor Military KP Supervisor ResponsibilitiesResponsibilities

The military KP supervisor The military KP supervisor must; must; Ensure the KP do not have illnesses Ensure the KP do not have illnesses

or symptomsor symptoms That they are clean, practice good That they are clean, practice good

personal hygiene, andpersonal hygiene, and Perform basic KP duties in a safe Perform basic KP duties in a safe

manner. manner.

Personal Hygiene and Personal Hygiene and Identifying Unhealthy PersonnelIdentifying Unhealthy Personnel Military KP Supervisors Military KP Supervisors

Identify unsanitary and unhealthy personnelIdentify unsanitary and unhealthy personnel Observations are the only effective means of Observations are the only effective means of

identifying health risksidentifying health risks Look for cuts/burns on fingers, hands, and Look for cuts/burns on fingers, hands, and

arms; oozing sores, pimples, or boils; arms; oozing sores, pimples, or boils; KPs with any of the following symptoms; sore KPs with any of the following symptoms; sore

throat with fever, vomiting, nausea, or throat with fever, vomiting, nausea, or diarrhea must be referred to the health clinic diarrhea must be referred to the health clinic and cleared to work with food.and cleared to work with food.

Military KP supervisors must ensure Military KP supervisors must ensure KPs understand very basic food KPs understand very basic food safety principles including safety principles including handwashinghandwashing

Personal hygiene is critical.Personal hygiene is critical. You can not assume a KP knows how You can not assume a KP knows how

to wash their hands correctly or how to wash their hands correctly or how to safely handle food.to safely handle food.

HandwashingHandwashing The most common source of The most common source of

contamination leading to illness is the contamination leading to illness is the fecal-oral route. fecal-oral route.

Hands are contaminated after using the Hands are contaminated after using the latrine.latrine.

Bacteria and viruses are easily Bacteria and viruses are easily transferred to and contaminated food or transferred to and contaminated food or utensils. utensils.

HandwashingHandwashing KPs must wash hands after a break, KPs must wash hands after a break,

smoking, using latrine, applying make-smoking, using latrine, applying make-up, between food handling tasks, before up, between food handling tasks, before donning gloves, between glove donning gloves, between glove changes, and any other times their changes, and any other times their hands could be contaminated.hands could be contaminated.

GlovesGloves Gloves are not a substitute for proper Gloves are not a substitute for proper

handwashing. handwashing. Hands must be washed between glove Hands must be washed between glove

changes.changes. Single use gloves must be worn when Single use gloves must be worn when

handling ready-to-eat foods.handling ready-to-eat foods.

Rules for proper wearing of Rules for proper wearing of gloves.gloves. Single-use gloves shall:Single-use gloves shall:

Be used for only one task such as Be used for only one task such as working with ready-to-eat food or working with ready-to-eat food or with raw animal foodwith raw animal food

Used for no other purposeUsed for no other purpose Discarded when damaged or soiled Discarded when damaged or soiled

or when interruptions occur in the or when interruptions occur in the operation operation

Handwashing StandardsHandwashing Standards Wash hands in designated sink.Wash hands in designated sink.

Pot/pan sink and janitor’s sink are not Pot/pan sink and janitor’s sink are not authorized for handwashing.authorized for handwashing.

Hot and cold running water. Hot and cold running water. Hot water between 110 and 120 Hot water between 110 and 120 ooF.F. Liquid soap is preferred over bar soap.Liquid soap is preferred over bar soap. Trash receptacle must be available.Trash receptacle must be available.

Only disposable paper towels are Only disposable paper towels are authorized for drying hands.authorized for drying hands.

Handwashing StandardsHandwashing Standards Handwashing procedures Handwashing procedures

Lathering all exposed skin up to mid-Lathering all exposed skin up to mid-forearm for a minimum of 20 seconds.forearm for a minimum of 20 seconds.

Use a nailbrush to scrub around the nail Use a nailbrush to scrub around the nail bed, finger tips and cuticles. bed, finger tips and cuticles.

Scrub hands for a minimum of 20 seconds Scrub hands for a minimum of 20 seconds then rinse and dry.then rinse and dry.

KP UniformsKP Uniforms Uniforms must be cleanUniforms must be clean Cook whites generally worn in garrisonCook whites generally worn in garrison An outer smock or apron is optional for KPs An outer smock or apron is optional for KPs

in garrison, but must be kept clean if wornin garrison, but must be kept clean if worn BDUs/ACUs are worn in field feeding BDUs/ACUs are worn in field feeding

operations.operations. ““T” shirts are not authorized as an outer T” shirts are not authorized as an outer

garment during food preparation or garment during food preparation or serving. serving.

Hair Restraints and JewelryHair Restraints and Jewelry Hair restraints, such as a hat or hair net must be Hair restraints, such as a hat or hair net must be

utilized by all food handlers.utilized by all food handlers. Workers with no hair, must wear a hat or sweat Workers with no hair, must wear a hat or sweat

band to catch perspiration. band to catch perspiration. Personnel with beard must wear a beard Personnel with beard must wear a beard

restraint. (Not likely with KPs.)restraint. (Not likely with KPs.) Only authorized jewelry is a plain, smooth Only authorized jewelry is a plain, smooth

wedding band or medical alert bracelet or wedding band or medical alert bracelet or necklace.necklace.

KP supervisors not actively engaged in food KP supervisors not actively engaged in food preparation may wear a watch.preparation may wear a watch.

Hygiene StandardsHygiene Standards Fingernails Fingernails

Must not extend beyond the fleshy tip of the Must not extend beyond the fleshy tip of the finger, and they must be neatly trimmed and finger, and they must be neatly trimmed and smooth. smooth.

False fingernails, fingernail adornmentsFalse fingernails, fingernail adornments, , and and fingernail polish are not authorized. fingernail polish are not authorized.

Eating and drinking is prohibited in all Eating and drinking is prohibited in all food preparation areasfood preparation areas Only exceptions to this policy for KPs is Only exceptions to this policy for KPs is

drinking water from a completely enclosed drinking water from a completely enclosed containercontainer (sports bottle.) (sports bottle.)

Military KP supervisor:Military KP supervisor:

The food manager is responsible for specific The food manager is responsible for specific training of the military KP supervisors and the KPs. training of the military KP supervisors and the KPs.

The military KP supervisor and the The military KP supervisor and the food managerfood manager are responsible for supervising the KPs are responsible for supervising the KPs performance of their assigned tasks. performance of their assigned tasks.

Military KPs responsibilities can include; general Military KPs responsibilities can include; general cleanup of the facility, cleaning and sanitizing food cleanup of the facility, cleaning and sanitizing food service equipment and utensils, basic food service equipment and utensils, basic food preparation and serving.preparation and serving.

Personal Hygiene and Personal Hygiene and Identifying Unhealthy PersonnelIdentifying Unhealthy Personnel Military KP Supervisors Military KP Supervisors

Identify unsanitary and unhealthy personnelIdentify unsanitary and unhealthy personnel Observations are the only effective means of Observations are the only effective means of

identifying health risksidentifying health risks Look for cuts/burns on fingers, hands, and Look for cuts/burns on fingers, hands, and

arms; oozing sores, pimples, or boils; arms; oozing sores, pimples, or boils; KPs with any of the following symptoms; sore KPs with any of the following symptoms; sore

throat with fever, vomiting, nausea, or throat with fever, vomiting, nausea, or diarrhea must be referred to the health clinic diarrhea must be referred to the health clinic and cleared to work with food.and cleared to work with food.

Minimum KP trainingMinimum KP training The following is the minimum The following is the minimum

detailed KP training.detailed KP training. KPs should have a basic KPs should have a basic

understanding of how foodborne understanding of how foodborne illness occur and how to perform illness occur and how to perform their tasks in a safe manner.their tasks in a safe manner.

Factors That Contribute to Factors That Contribute to Foodborne DiseaseFoodborne Disease The leading causes of Foodborne Illness are:The leading causes of Foodborne Illness are:

1)1) Cross-contamination between raw and Cross-contamination between raw and cooked and/or ready-to-eat foods. It cooked and/or ready-to-eat foods. It generally results from poor personal hygiene generally results from poor personal hygiene (worker’s hands), or from using unsanitized (worker’s hands), or from using unsanitized equipmentequipment

2)2) Infected food handlers and poor work habitsInfected food handlers and poor work habits

Food Receipt and StorageFood Receipt and Storage Military KPs and KP supervisors Military KPs and KP supervisors

should have a basic understanding should have a basic understanding of receipt and storage.of receipt and storage.

Preventing Contamination of Preventing Contamination of Packaged & Unpackaged Packaged & Unpackaged FoodFood

Store ready-to-eat food and cooked Store ready-to-eat food and cooked foods separately or above raw PHF’s.foods separately or above raw PHF’s.

Store food in packages, covered Store food in packages, covered containers, or wrappings.containers, or wrappings.

Clean hermetically sealed containers Clean hermetically sealed containers (can) tops before opening.(can) tops before opening.

Store new product in back of old Store new product in back of old product.product.

Preventing Contamination of Preventing Contamination of Packaged & Unpackaged FoodPackaged & Unpackaged Food Store damaged, spoiled, or recalled food in Store damaged, spoiled, or recalled food in

designated areas that are separate from designated areas that are separate from food, equipment, utensils, linen, and food, equipment, utensils, linen, and single-service and single-use articlessingle-service and single-use articles

Before they are washed, store fresh fruits Before they are washed, store fresh fruits and vegetables separate from other ready-and vegetables separate from other ready-to-eat food.to-eat food.

Package IntegrityPackage Integrity Food packages shall be in good Food packages shall be in good

condition and protect the integrity condition and protect the integrity of the contents so that the food is of the contents so that the food is not exposed to potential not exposed to potential contaminants. contaminants.

TemperatureTemperature Refrigerated potentially hazardous foods Refrigerated potentially hazardous foods

shall be at a temperature of 40°F (4.4°C) or shall be at a temperature of 40°F (4.4°C) or below when receivedbelow when received

Cooked foods received at 140 °F (60 °C) or Cooked foods received at 140 °F (60 °C) or above.above.

Food shipped frozen shall be received frozenFood shipped frozen shall be received frozen

Prohibited Food Storage Prohibited Food Storage AreasAreas

Locker rooms, toilet rooms, dressing Locker rooms, toilet rooms, dressing rooms, or mechanical rooms, and rooms, or mechanical rooms, and

Rooms used to hold garbage, Rooms used to hold garbage, Under sewer lines that are not Under sewer lines that are not

shielded,shielded, Under leaking water lines, Under leaking water lines, Under open stairwells or under any Under open stairwells or under any

other sources of contamination.other sources of contamination.

Don’t store foods in;Don’t store foods in;

Bulk milk and condiments.Bulk milk and condiments. Bulk milk dispenser tubing must be cut properly. Bulk milk dispenser tubing must be cut properly.

no more than one inch protrudes from the dispenserno more than one inch protrudes from the dispenser cut diagonally (45-degree angle) to allow excess milk cut diagonally (45-degree angle) to allow excess milk

to drip free from the tube between use.to drip free from the tube between use. too long or not cut properly will allow milk to become too long or not cut properly will allow milk to become

trapped in the tube and will subsequently result in trapped in the tube and will subsequently result in bacterial growth since the tube is not refrigerated. bacterial growth since the tube is not refrigerated.

Condiments are dispensed using individual Condiments are dispensed using individual packages or approved dispensing unitspackages or approved dispensing units

Holding & ServingHolding & Serving Salad dressing, mustard, ketchup, Salad dressing, mustard, ketchup,

and other bulk containers must be and other bulk containers must be wiped down between meals.wiped down between meals.

Ice is dispensed using a clean scoop, Ice is dispensed using a clean scoop, or using an automatic ice dispensing or using an automatic ice dispensing unit. Ice buckets must be clean and unit. Ice buckets must be clean and sanitized before filling.sanitized before filling.

Cleaning and SanitizingCleaning and Sanitizing Most KPs will be involved in Most KPs will be involved in

keeping the facility clean, and keeping the facility clean, and cleaning and sanitizing equipment cleaning and sanitizing equipment and utensilsand utensils

Cleaning & SanitizingCleaning & Sanitizing All non-food contact surfaces in the DFAC must All non-food contact surfaces in the DFAC must

be cleaned after each meal be cleaned after each meal Food contact surfaces, (food service equipment Food contact surfaces, (food service equipment

and utensils) must be properly cleaned and and utensils) must be properly cleaned and sanitized using either asanitized using either a three-compartment sink, or a,three-compartment sink, or a, Dishwasher, or aDishwasher, or a Clean-in-place method.Clean-in-place method.

Use of sponges, steel wool, wooden handled Use of sponges, steel wool, wooden handled brushes, and common dishtowels are prohibited. brushes, and common dishtowels are prohibited.

Reusable wiping cloths must be if stored in Reusable wiping cloths must be if stored in sanitizing solution.sanitizing solution.

Manual Cleaning & Manual Cleaning & SanitizingSanitizing 3-compartment sink must be cleaned prior to 3-compartment sink must be cleaned prior to

use.use. Wash sink: hot, soapy water at 110Wash sink: hot, soapy water at 110ooFF

Do not use machine dishwashing compound(s) for Do not use machine dishwashing compound(s) for manual ware washing.manual ware washing.

Rinse sink: hot water that is at least 120Rinse sink: hot water that is at least 120 o oFF When the water becomes soapy or greasy, empty When the water becomes soapy or greasy, empty

and refill the sink. and refill the sink. Sanitizing sink: heat or chemicalSanitizing sink: heat or chemical

Hot water method: 30 seconds @ 171 Hot water method: 30 seconds @ 171 ooF F Chlorine Bleach: 100 ppm @ 75Chlorine Bleach: 100 ppm @ 75 o oF for 15 secondsF for 15 seconds Iodine Solution: Iodine Solution: 12.5 - 25 ppm @ 75 - 120 12.5 - 25 ppm @ 75 - 120 ooF for 30 F for 30

secondsseconds Quats: 200 ppm @ 75Quats: 200 ppm @ 75ooF for 30 secondsF for 30 seconds

Mechanical Dish and Pot and Mechanical Dish and Pot and Pan Machines.Pan Machines.

Mechanical dishwashers do a good Mechanical dishwashers do a good job of cleaning and sanitizing dishes. job of cleaning and sanitizing dishes.

However they must be operated However they must be operated correctly. correctly.

Each manufacturer has required Each manufacturer has required loading rates, operating speeds and loading rates, operating speeds and temperatures.temperatures.

Mechanical dishwashersMechanical dishwashers Most frequent operating problems Most frequent operating problems

include;include; Overloading dish racks.Overloading dish racks. Rushing the cycle, pulling racks out Rushing the cycle, pulling racks out

before the cycle is complete.before the cycle is complete. Starting the dishwasher before it is at Starting the dishwasher before it is at

the correct temperature.the correct temperature. Not cleaning the dishwasher between Not cleaning the dishwasher between

meals.meals.

Sanitizing Sanitizing In-Place Equipment and Food In-Place Equipment and Food Contact SurfacesContact Surfaces Sanitizing food contact surfaces of clean-Sanitizing food contact surfaces of clean-

in-placein-place equipment. equipment. Double sanitizing concentration used for a 3 Double sanitizing concentration used for a 3

compartment sink. Wet surfaces and air dry.compartment sink. Wet surfaces and air dry. For chlorine, however, a 100-ppm solution is For chlorine, however, a 100-ppm solution is

adequateadequate For other sanitizers a second clear water rinse may For other sanitizers a second clear water rinse may

be necessarybe necessary Sanitizers must be used at the proper Sanitizers must be used at the proper

concentration to effectively kill disease causing concentration to effectively kill disease causing organisms.organisms.

Equipment and utensils Equipment and utensils after cleaning and after cleaning and sanitizing MUST be sanitizing MUST be allowed to air dry.allowed to air dry.

Drying with a towel or Drying with a towel or dishcloth is prohibiteddishcloth is prohibited..

Cleaning Procedures for Cleaning Procedures for Food Operations.Food Operations.

Wash Food Contact Surfaces Wash Food Contact Surfaces OftenOften

Bacteria can spread throughout the Bacteria can spread throughout the kitchen and get on to cutting boards, kitchen and get on to cutting boards, knives, sponges and counter tops. knives, sponges and counter tops.

Food contact surfaces must be washed Food contact surfaces must be washed and sanitized after each use and at and sanitized after each use and at least every 4 hours when in continuous least every 4 hours when in continuous use.use.

Wash hands after cleaning chores and Wash hands after cleaning chores and before doing any food preparation.before doing any food preparation.

Cleaning PrinciplesCleaning Principles Wash and sanitize cutting boards, knives, Wash and sanitize cutting boards, knives,

utensils and counter tops in hot soapy water, utensils and counter tops in hot soapy water, rinse and sanitize after each food item. rinse and sanitize after each food item.

Use plastic or other non-porous cutting Use plastic or other non-porous cutting boards. boards.

Use paper towels to wipe debris off tables Use paper towels to wipe debris off tables and kitchen surfaces.and kitchen surfaces.

Cloth towels must be washed often in hot Cloth towels must be washed often in hot water and stored in a sanitizer solution water and stored in a sanitizer solution between uses.between uses.

Cleaning techniquesCleaning techniques KitchenKitchen

Cleaning should be done after meal is Cleaning should be done after meal is finished and food is put away or covered.finished and food is put away or covered.

Wet mopping or dustless floor mops Wet mopping or dustless floor mops should be used.should be used.

All equipment must be cleaned and All equipment must be cleaned and sanitized after each use and re-sanitized sanitized after each use and re-sanitized before use..before use..

Cover unused equipment to prevent Cover unused equipment to prevent contamination.contamination.

Cleaning techniquesCleaning techniques Latrines.Latrines.

Start with walls, mirrors and hand Start with walls, mirrors and hand sinkssinks

Then clean floors.Then clean floors. Finally clean urinals and commodes.Finally clean urinals and commodes.

Basic Vegetable PreparationBasic Vegetable Preparation Military KPs are authorized to perform basic Military KPs are authorized to perform basic

vegetable preparation.vegetable preparation. Except when washing fruits and vegetables, Except when washing fruits and vegetables,

KPs will not touch exposed, ready-to-eat KPs will not touch exposed, ready-to-eat food with their bare hands. Use suitable food with their bare hands. Use suitable utensils (such as deli tissue, spatulas, tongs, utensils (such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment)single-use gloves, or dispensing equipment)

KPs must also minimize bare hand and arm KPs must also minimize bare hand and arm contact with exposed food that is not in a contact with exposed food that is not in a ready-to-eat formready-to-eat form

IceIce Ice may not be used as food or in drinks after it Ice may not be used as food or in drinks after it

is used for cooling food, packaged foods, or the is used for cooling food, packaged foods, or the cooling coils and tubes of equipment cooling coils and tubes of equipment

Packaged food may not be stored in direct Packaged food may not be stored in direct contact with ice or water if water can enter the contact with ice or water if water can enter the package. package.

Don’t store unpackaged food in direct contact Don’t store unpackaged food in direct contact with undrained icewith undrained ice

Whole, raw fruits or vegetables; cut, raw Whole, raw fruits or vegetables; cut, raw vegetables (such as celery or carrot sticks or vegetables (such as celery or carrot sticks or cut potatoes) may be immersed in ice or water cut potatoes) may be immersed in ice or water 

Ice intended for customer self Ice intended for customer self service shall be dispensed from self-service shall be dispensed from self-service, automatic ice dispensing service, automatic ice dispensing machines or placed in cleaned and machines or placed in cleaned and sanitized self-draining container sanitized self-draining container

Use clean and sanitized scoops, Use clean and sanitized scoops, tongs, or other ice-dispensing tongs, or other ice-dispensing utensils utensils

Don’t use glassware for scooping iceDon’t use glassware for scooping ice

IceIce

Pauses and breaksPauses and breaks During pauses in food operations store During pauses in food operations store

food utensils in the food with handles food utensils in the food with handles above the top of the food and containerabove the top of the food and container For non-PHF, store utensils with handles out of the For non-PHF, store utensils with handles out of the

food, within a clean containers or equipment that can food, within a clean containers or equipment that can be closed, such as bins of sugar, flour, or cinnamonbe closed, such as bins of sugar, flour, or cinnamon

KPs may also store utensils on a clean portion of the KPs may also store utensils on a clean portion of the food preparation table or cooking equipment, food preparation table or cooking equipment,

Equipment and utensils shall be cleaned and sanitized Equipment and utensils shall be cleaned and sanitized at proper frequency. At least every 4 hours.at proper frequency. At least every 4 hours.

Customer Self ServiceCustomer Self Service Examples of include;Examples of include;

Salad bars,Salad bars, Soup bars,Soup bars,

Drink stations.Drink stations.

Using Clean Tableware for Using Clean Tableware for Second Portions and RefillsSecond Portions and Refills KP may have to supervise customer self- KP may have to supervise customer self-

serve areas. Customers will not use soiled serve areas. Customers will not use soiled tableware for second portions or refills. tableware for second portions or refills.

Consumers can reuse cups and glasses if Consumers can reuse cups and glasses if refilling from a fountain or commercial refilling from a fountain or commercial soda or coffee dispenser.soda or coffee dispenser.

Returned Food for Re-serviceReturned Food for Re-service Food that was served but is unused or Food that was served but is unused or

returned by the consumer may not be returned by the consumer may not be re-offered as food.re-offered as food.

Except for crackers and condiments, in Except for crackers and condiments, in an unopened original packages, may be an unopened original packages, may be re-served.re-served.

PERSONAL PERSONAL CLEANLINESSCLEANLINESS

Field FeedingField FeedingKP SUPERVISORKP SUPERVISOR

Insulated Food ContainersInsulated Food Containers IFC inserts that are not properly IFC inserts that are not properly

cleaned and sanitized can cleaned and sanitized can contaminate food.contaminate food.

The IFC can also become an The IFC can also become an incubator for bacteria when the incubator for bacteria when the temperature of the food drops into temperature of the food drops into the temperature danger zonethe temperature danger zone

Insulated Food ContainersInsulated Food Containers When packing the IFC for remote-When packing the IFC for remote-

site feeding, supervisors must site feeding, supervisors must ensure that hot foods are at 140ensure that hot foods are at 140o o F F or above and chilled foods are at or above and chilled foods are at 4040o o F or below before they are F or below before they are placed in the insertsplaced in the inserts

IFC must be pre-heated or pre-IFC must be pre-heated or pre-chilled.chilled.

Insulated Food ContainersInsulated Food Containers After filling the cooks place a label on the After filling the cooks place a label on the

container indicating item name, internal container indicating item name, internal temperature when filled, number of servings, temperature when filled, number of servings, and date/time placed in the insertsand date/time placed in the inserts

When serving, hot foods should still be at or When serving, hot foods should still be at or above 140above 140o o FF

IFCs are designed to keep foods hot for 3 to 5 IFCs are designed to keep foods hot for 3 to 5 hours and cold for 3 to 4 hours if managed hours and cold for 3 to 4 hours if managed properly.properly.

PHFs can only be held 4 hours in IFC and then PHFs can only be held 4 hours in IFC and then discarded discarded

Insulated Food ContainersInsulated Food Containers All foods, including tray packs and canned items, All foods, including tray packs and canned items,

must be removed from their original containers must be removed from their original containers and placed directly in the IFC inserts prior to and placed directly in the IFC inserts prior to distributing for remote-site feeding. distributing for remote-site feeding.

Items packed in IFC inserts are protected from Items packed in IFC inserts are protected from residual dust/dirt that may contaminate the residual dust/dirt that may contaminate the lids/covers of tray packs and cans.lids/covers of tray packs and cans.

Exceptions to this are individually packaged Exceptions to this are individually packaged items served in its packaged form (i.e., pastries, items served in its packaged form (i.e., pastries, cookies).cookies).

Insulated Food ContainersInsulated Food Containers IFCs must be cleaned after each use. IFCs must be cleaned after each use. Inserts must be cleaned and sanitizes.Inserts must be cleaned and sanitizes. IFCs and inserts must be stored in a IFCs and inserts must be stored in a

clean dry area and stacked to allow clean dry area and stacked to allow proper air drying.proper air drying.

Questions??Questions??