Food Safety in Schools September 27, , 2018 USDA Professional - - PowerPoint PPT Presentation

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food safety in schools
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Food Safety in Schools September 27, , 2018 USDA Professional - - PowerPoint PPT Presentation

Sep 27, 2023 296 likes •580 views

Food Safety in Schools September 27, , 2018 USDA Professional Standards Key Area: Operations USDA Professional Standard Code: Food Safety Culture 2640 Panelists Liz Dixon, MS, Education and Training Specialist, Institute of Child

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Food Safety in Schools September 27, , 2018

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USDA Professional Standards

Key Area: Operations USDA Professional Standard Code:

  • Food Safety Culture 2640
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Panelists

  • Liz Dixon, MS, Education and Training Specialist, Institute of Child

Nutrition

  • Tina Hanes, RDN, RN Senior Food Safety Specialist, USDA Food and

Nutrition Service, Office of Food Safety

  • Jessica Terranova, Manager of Nutrition Services, Red Clay School District,

Wilmington, Delaware

  • Theresa Stretch, MS, RDN, CP-FS, Education and Training Specialist ll,

Institute of Child Nutrition

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Learning Objective

  • Participants will identify strategies to promote a culture of food safety

behaviors in the school community.

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Food Safety

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Employees

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REPORT

  • Vomiting
  • Diarrhea
  • Sore throat with fever
  • Jaundice (yellowing of skin and eyes)
  • Wounds on the hands or arms
  • Diagnosed foodborne illness
  • Exposure to foodborne illness

Prevent Foodborne Il Illness

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  • Single-use gloves
  • Tongs
  • Spoons
  • Ladles
  • Scoops
  • Spoodles
  • Deli tissue
  • Package products for individual service

Prevent Bare Hand Contact with Ready-to to-Eat Foods

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Environment - Keep It It Clean

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Washing Dishes

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Receiving Area

  • Cold food: 41 °F or below
  • Frozen food: at or below 32 °F
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Cold Storage

  • Refrigerator: at or below 41 °F
  • Freezer: at or below 0 °F
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Dry ry Storage Area

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Preparation Area

  • Hold cold food at or below

41°F

  • Prepare cold food in small

batches

  • Pre-chill shelf table foods

prior to preparation

  • Follow standardized recipes
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Avoid Contamination

Type of Contamination Definition Example Cross contamination

  • Hand-to-Food
  • Food-to-Food
  • Equipment or Food Contact

Surfaces-to-Food Transfer of bacteria or viruses from hands, foods, or equipment to a food

  • Touch trash can lid while

preparing food

  • Thaw raw meat above fresh

produce

  • Use a can opener on different

foods without cleaning Chemical contamination Chemicals accidentally get in food Spray sanitizer next to uncovered pot of food Cross contact Accidental transfer of allergen into allergen-free food Use knife to spread peanut butter and then use same knife to cut a turkey sandwich without cleaning

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Cooking

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Serving Area

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Cooling

Time and Temperature Cooling Methods

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  • 165 °F for 15 seconds

within 2 hours

Reheating

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  • Standard Operating

Procedures (SOPs)

  • Logs

Document

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Questions?

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Norovirus

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www.theicn.org/foodsafety

Trainings Resources Posters

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Español: : theicn.org/espanol

Capacitación Cartel Ficha técnica

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The University of Mississippi School of Applied Sciences www.theicn.org 800-321-3054

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