Session OneSession OneServing Safe FoodServing Safe FoodSession OneSession OneServing Safe FoodServing Safe Food

A Program Developed byA Program Developed by

FDEP Safety OfficeFDEP Safety Office

for thefor the

Division of Recreation and ParksDivision of Recreation and Parks

A Program Developed byA Program Developed by

FDEP Safety OfficeFDEP Safety Office

for thefor the

Division of Recreation and ParksDivision of Recreation and Parks

Training ObjectivesTraining Objectives

Protecting PeopleSafety of FoodFood QualityCosts and Benefits:

Reduced Liabilities

What Do You NeedWhat Do You NeedTo Know AboutTo Know AboutFood Safety?Food Safety? Diseases and their

symptoms Where hazards can

be prevented Personal hygiene

and the spread of disease

Keeping injured or ill employees from contaminating food

RegulationRegulationYou MUST comply with all

city, county and state laws and regulations involving food safety

Food Safety ChallengesFood Safety Challenges

Foodborne illnessesFoods that are highly prone to

contaminationContamination, Cross-

Contamination, and Clean verses Sanitary

Session One Quiz!Session One Quiz!

1. Foodborne illnesses are diseases that are carried or transmitted to people by food. True or False

2. By making the mistake of preparing food a day or more in advance of serving is one of the leading causes of food contamination.

True or False

3. Cross-Contamination is _________________________.

4. Sanitary means that everything used in food preparation is emersed in chemical solutions. True or False

5. List three physical hazards to food safety.

6. Potentially hazardous foods are those foods that are dry and contain low protein levels.

True or False

Session Two: Food Safety:Session Two: Food Safety: Are You Up To The Challenge? Are You Up To The Challenge?

Biological HazardsChemical HazardsPhysical Hazards

Session Two ObjectivesSession Two ObjectivesYou will be able to identify

biological, chemical and physical hazards associated with food

You will be able to describe how bacteria multiply in food

You will be able to understand the concept of “temperature danger zone”

BiologicalBiologicalThe examination of the biologicalThe examination of the biologicalhazards associated with foodhazards associated with food

What are biological hazards? Bacteria are of the greatest

concern because of their rapid rate of reproduction

Bacteria love warm, moist, low acid, and high protein foods

FATTOM

Bacterial ControlBacterial Control

Temperature and Time - the most important factors!

Using FATTOM, bacterial growth can be experienced whenever food is received, stored, thawed, prepared, cooked, cooled, held, served or reheated

Set up bacteriological barriers

Bacterial Foodborne Bacterial Foodborne IllnessesIllnesses

InfectionIntoxicationDuration of IllnessSymptomsSourceFoods involvedPrevention

VirusesVirusesProtein-wrapped genetic

materialNot complete cells and do not

reproduce in foodMay survive cooking and

freezingCan be transmitted by food and

food-contact surfaces

VirusesVirusesCan cause serious illness

such as Hepatitis AContaminate food through

poor personal hygiene, contaminated water or through shellfish

Parasites and FungiParasites and Fungi

Parasites are micro-organisms that need a host to survive

Can be killed by thorough cooking or freezing

Molds - usually microscopic - colonies can been seen as fuzzy growths

Yeasts - need sugar and moisture - appears as bubbles or slime

ToxinsToxins

Fish Toxins Puffer fish, moray eels,

and freshwater minnows contain natural toxins

Amberjack, barracuda and large snappers can carry ciguatoxin (ciguateria)

Plant Toxins Some mushrooms Jimson weed and

water hemlock Jelly made from

apricot kernels

Cooking or freezing do not destroy all plant toxins

Chemical HazardsChemical Hazards

PesticidesFood additives and preservativesCleaning and sanitizing chemicalsToxic metalsLubricants used on equipmentPersonal care productsPaints

Physical HazardsPhysical HazardsWhat are some of the physical

hazards associated with food?Glass to scoop ice - good or badChilling glasses in ice - good or

badCleaning can openersOther examples??

Session Two Quiz!Session Two Quiz!1. What is the temperature danger

zone? ___________________________

2. Bacteria that can cause foodborne illnesses come from only sewage tainted waters. True or False

3. List the two most important factors in controlling bacterial hazards associated with food.

4. Good personal hygiene is the most important factor in controlling foodborne viruses. True or False

5. Always use lead or lead-based pots and pans. True or False

6. Molds can grow on almost any food. True or False

7. What does the acronym FATTOM mean?

Session Three:Session Three:A Practical Food Safety A Practical Food Safety

SystemSystem

Proper HandwashingSupporting Good Personal Hygiene

Session Three ObjectivesSession Three Objectives

Understanding of the link between personal hygiene and foodborne illnesses

List the basic standards for personal hygiene

Setting the example is the best policy

HandwashingHandwashing

At least one sink available for only handwashing

Hot and cold faucetsHand SoapSanitizing LotionsSingle use paper towels or

dryers

Hand CareHand Care

Keep nails short and clean

Do not touch hair, clothes or skin

Cover all cuts and sores Never touch the insides

of glasses or eating surfaces of tableware

Wash hands before putting on any food preparation gloves

Change gloves as soon as they become soiled or torn and before beginning any new task

Rules For GoodRules For GoodPersonal HygienePersonal Hygiene

Wash hair and bathe dailyWear clean clothing when

preparing foodWear hair restraints, if

necessaryNever wear jewelry

Illness and Injury HygieneIllness and Injury Hygiene

Illness: Employees should never participate in food preparation if they are experiencing:

Fever Diarrhea Nausea or vomiting Sore throat or sinus

infection

Injury: All cuts, burns, boils,

sores and infectious areas of the body should be bandaged while preparing food

Be safe! Employees needing to be bandaged should not prepare food

Other Hygiene Other Hygiene PracticesPractices

Tasting food during preparation

Eating and smoking areasStorage of personal itemsRestrooms

Supporting GoodSupporting GoodPersonal HygienePersonal Hygiene

Reporting Illness: FDA’s 1993 Food Code

Contagious diseases such as Salmonella typhi, Hepatitis, E. coli

Be careful when applying restrictions - ADA

Avoid cross-contamination by not allowing the same employee to :

Work with both raw and cooked foods

Wash dirty dishes and stack clean ones

Supervisors should schedule tasks to avoid cross-contamination

Supervisors should set a good example by practicing good personal hygiene

Supervisors should not act hastily in excluding employees from food preparation

Remember - the law protects the confidentially of employees who report having illnesses

Supporting GoodSupporting GoodPersonal HygienePersonal Hygiene

Session Three Quiz!Session Three Quiz!

Crossword Puzzle!Crossword Puzzle!

Session Four:Session Four:Three Stages OfThree Stages Of

Providing Safe FoodProviding Safe Food

Hazard Analysis Critical Control Plan (HACCP)

Training your employeesEvaluating your training

program

Session Four ObjectivesSession Four Objectives

You will understand the general principles of HACCP

You will be able to asses food safety hazards

You will be able to identify critical control points

You will be able to set up procedures for the control of critical control points

Step One: Creating a Hazard Analysis Step One: Creating a Hazard Analysis Critical Control Point SystemCritical Control Point System

Identifies the foods and procedures that are most likely to cause foodborne illnesses

Built in procedures that reduces the risk

A system for monitoring food safety

Building a HACCP System Assessing the hazards Identifying CCPs Setting up SOPs for CCPs Monitoring CCPs Corrective Actions Record Keeping Verification

Assessing HazardsAssessing Hazards

Identify potentially hazardous foods

Flow of foodIdentifying hazardsRisk elimination

Assessing CCPsAssessing CCPs

Identify CCPs needed to keep each recipe or previously prepared food safe

CCPs differ for each food and method of preparation

Control of CCPsControl of CCPs

Set standards for each CCP - time, temperature, or other requirements

May need more than one standard

A clear direction to take specific action

Monitoring CCPsMonitoring CCPs

Check to see that standards are met

Focus on CCPs throughout the flow of food

Make sure that your employees understand the CCPs

Corrective ActionsCorrective ActionsIf a standard is not being met, take

corrective action immediatelyEnsure that an employee

understands the corrective actionCorrective actions must meet the

criteria for the STANDARDS that you have initiated

Record KeepingRecord Keeping

Should be simple and easy to use

Located next to working areasFlowcharts and recipes near

work areasBlank forms hung on

equipment for temperature checks

VerificationVerificationProves that your system is workingFollow the flow of food to ensure that

what you have decided is correctMake sure that you have identified and

assessed all hazardsMake sure that the CCPs are correctSelected the appropriate corrective

actions

Step Two:Step Two:Training Your EmployeesTraining Your Employees

Help your employees understand the basics of the HACCP

Discuss CCP monitoring procedures

Help employees adjust their skills to the HACCP methods

Design extra training in needed areas of food safety

Adapting Your HACCPAdapting Your HACCP

Quick Service Operations (Bringing in already prepared foods)

Outdoor ServiceCentral KitchensVending Machines

Step Three: Evaluating Step Three: Evaluating Your Food Safety Training Your Food Safety Training

Does Your Training Cover:The benefits of practicing food safetyPotentially hazardous foodsHow food contamination occursTime and Temperature standardsThe personal hygiene and food safety

linkCross-contamination prevention

Session Four Quiz!Session Four Quiz!

1. When introducing your food safety system it is important to keep the lines of communication open. True or False

2. On-the-job performance is the measure of the success of your food safety system. True or False

3. The protection of food during the flow of food can be accomplished by initiating a HACCP. True or False

4. There is no need to worry about time and temperature when bringing in prepared foods. True or False

5. Packaged goods from vending machines that contain potentially hazardous foods should be dispensed in their original wrappers. True or False

6. Home canned foods should be allowed whenever they are available.

True or False

Session Five: Food Purchasing,Session Five: Food Purchasing,Storage, and Preparation Safety Storage, and Preparation Safety

General Purchasing GuidelinesGeneral Receiving GuidelinesGeneral Storage Guidelines: Cold

Storage, Deep Chilling Storage, Freezer Storage, and Dry Storage

General Preparation Safety Guidelines

Session Five ObjectivesSession Five Objectives

Understand how to establish purchasing guidelines

Understand how to use storage equipment and facilities appropriately

Understand the basic principles on how to keep food safe throughout the preparation and service stages

Safe Food PurchasingSafe Food Purchasing

Meats and Game MeatsEggs and Dairy productsPre-Packaged FoodsFresh Produce

Receiving Safe Food Receiving Safe Food

Establish standards for receiving each kind of food

Ensure that goods arrive in sanitary condition, handled properly, and stored appropriately

Expiration dates and use-by datesQuickly put items into storageKitchen area should be clean, well

lighted, and pest free

Safe Storage of FoodSafe Storage of Food

FIFO - First In, First OutEstablish a Corrective Action Policy for

when foods have been time or temperature abused, passed an expiration or used-by date

Clean up all spills and leaks immediatelyStore cleaning supplies and other

chemicals separately

Safe Storage of FoodSafe Storage of FoodRefrigerated Storage

- Keep temperature at 40 degrees

- Store cooked and ready to eat foods above raw foods

- Never line shelvesFreezer Storage

- Keep temperature at 0 degrees or lower

- Never refreeze thawed food until it is cooked

Safe Storage of FoodSafe Storage of FoodFresh Produce - store most fruits and

raw vegetables at 40 to 45 degreesDairy Products - store at an internal

product temperature of 40 degrees or lower (ice cream at 6 to 10 degrees)

Dry and Canned Goods - store at temperatures between 50 to 70 degrees

Important Reminders!Important Reminders!

Food must be kept out of the Temperature Danger Zone - 40 - 140 degrees and safe from all sources of contamination

Store food in original packaging Never re-use old packaging or containers Repackage foods in clean containers Never store foods in un-approved areas

such as locker rooms or restrooms Keep food away from sewer and water

lines

SAFE FOODHANDLINGSAFE FOODHANDLING

Require strict personal hygieneIdentify all potentially hazardous

foodsTime and Temperature rule

observanceKeep raw products away from

ready-to-eat foods

Avoid cross-contaminationCook foods to above

recommended temperatureKeep hot foods hot and cold

foods coldReheat food to an internal

temperature of at least 165 degrees for at least 15 seconds

Training Objectives Review

1. An unacceptable food storage area is under the kitchen sink. True or False

2. FIFO means First In, First Out.

True or False

3. It is OK to use foods that have passed their expiration date. True or False

4. Shelves in the refrigerator should always be wrapped in clear plastic sheeting. True or False

5. The Temperature Danger Zone is 35 degrees to 120 degrees. True or False

6. Dry and Canned Goods should be stored with cleaning chemicals. True or False

7. It is OK to purchase foods that have an out of date “use by” date as long as the packaging looks undamaged.

True or False

8. Frozen foods should be kept at temperatures of 0 degrees or less. True or False

Session Six:Session Six:Facilities and EquipmentFacilities and Equipment

Proper designProper equipmentUtilitiesLighting and VentilationWaste ManagementCleaning and SanitizingPest Management

Session Six ObjectivesSession Six Objectives

Learn about selecting the proper equipment

How to supervise cleaning and sanitizing

Understand the importance of waste management

Identify methods for effective pest control

FacilitiesFacilities

Workflow PatternsDry StorageRestroomsFlooringWalls and Ceilings

EquipmentEquipmentUse only NSF or UL approved equipment

- Easily cleanable by normal methods

- Non-toxic, non-absorbent, corrosion resistant, and non-reactive

Cutting Boards - bacteria can survive and grow in cracks, cuts and scratches

Dishwashers - high-temperature or chemical sanitizing

UtilitiesUtilities

Water - potable with sufficient pressure (needs to be heated to at least 180 degrees for high-temperature dishwashing machines)

Plumbing - Avoid cross-connection, backflow, and back siphonage situations

Sewage - keep sewer water and solids from contaminating food

Electricity - outlets and wiring should be safe and sufficient for equipment

Lighting and VentilationLighting and VentilationLighting -

- Bright enough to reveal dirt and stains

- Avoid placing where broken glass can contaminate food

Ventilation

- doors and windows MUST be screened

- exhaust hoods over cooking areas

- use screened outside air intakes

Waste ManagementWaste Management

Garbage - remove as soon as possible (garbage from other areas should not be carried to or through the food preparation area): provide enough containers and dumpsters (should be leak proof and easily cleanable); and should be cleaned and sanitized regularly

Waste ManagementWaste Management

Solid Waste - dry, bulky trash

- use mechanical compactors for cans or cartons (recycle whenever possible!)

- P2 - pollution prevention - practice source reduction

- do not allow solid waste to pile up

Cleaning and SanitizingCleaning and Sanitizing

All food contact surfaces MUST be washed, rinsed, and sanitized

Detergents - surfactants lessen the surface tension and loosens soil; mild alkaline detergents for fresh soil and strong alkaline detergents for wax, grease and aged, baked, or burnt-on soil

Solvent Cleaners - also known as de-greasers - grills, oven surfaces, grease stains

Acid Cleaners - used when alkaline cleaners do not work - scaling in dishwashers, rust stains, brass and copper

Abrasive Cleaners - contain scouring agents for rubbing or scrubbing on hard to remove soils - floors or baked-on or burnt-in soils

SanitizingSanitizingReduces the harmful micro-organismsIs NOT a substitute for cleaningHeat Sanitizing - 165 degrees or higher

(water or air)Chemical Sanitizing - check label for

proper useChlorine and Iodine - use at a temperature

between 75 and 120 degreesDO NOT USE scented or oxygen bleaches

Utensil CleaningUtensil CleaningDishwashing Machines

- Check cleanliness often

- Flush, scrape, or soak items before washing

- Correctly load the racks - never overload

- Check temperatures

- Check all items as they are removed

- Air dry all items - do not use towels

Manual Cleaning and Sanitizing

- use a three compartment sink

Cleaning EquipmentCleaning Equipment

Clean-in-Place Equipment - cleaning solutions pumped through the equipment

Fixed or Immobile Equipment - power, food, detachable parts, wash - rinse - sanitize, air dry, put everything back together

Microwave Units - clean often

Facility CleaningFacility CleaningFloors - mark area to be cleaned, sweep

the area, mop the area with a detergent solution (mop away from walls and toward a drain), remove excess water, rinse and sanitize

Floor Drains - clean after all other cleaning is accomplished, wear heavy rubber gloves, flush the drain, pour in cleaning detergent and scrub, sanitize

Facility CleaningFacility CleaningCeiling - check for soil, cobwebs and

condensationRestrooms - clean dailyStorage Areas - store supplies and equipment

in a neat and orderly mannerCleaning Supplies - cloths, sponges and

scrubbing pads (air dry), brushes and mops (hang), buckets and pails (store with other tools)

Use of Hazardous Use of Hazardous MaterialsMaterials

OSHA and EPA Regulations apply!

HAZCOM ProgramMSDSTraining employees

Pest ControlPest Control

Establish an Integrated Pest Control Management (IPM) program

Deny pests food, water, and shelterPest-Proof the facilityPest Control methods, if not used

correctly can be hazardous to humans

Pest Control General Pest Control General PracticesPractices

Use reputable and reliable suppliers Remove garbage quickly and

properly Store recyclables away from the

food service area Properly store all food and supplies Keep cleaning equipment dry Thoroughly clean and sanitize

That’s A

ll Folks!