safe food

Safe Food Background Planning Activities Food Activity - PDF document

Overview Safe Food Background Planning Activities Food Activity Cleanup Presented by Justine Hoover, MS, RD, LD Assistant EFNEP/FNP Coordinator Iow a State University Extension jhoover@ Objectives 1. Staff

  1. Overview Safe Food • Background • Planning Activities • Food Activity • Cleanup Presented by Justine Hoover, MS, RD, LD Assistant EFNEP/FNP Coordinator Iow a State University Extension jhoover@ Objectives 1. Staff will understand the importance of safe food handling. 2. Staff will know how to reduce incidence of food borne illness. Background 3. Staff will serve as a healthy role model for families and students by practicing safe food handling practices in food activities from preparation through cleanup Safe Food Handling – Why the How Food Becomes Unsafe Concern? 1. Unsafe sources • A foodborne illness from a food activity is possible 2. Time-temperature abuse of foods in “Danger Zone” • Each year an estimated 48 million people (1 in 6) (TDZ= 41 ⁰ F to 135 ⁰ F) get sick from food 3. Poor personal hygiene • Of these, about 3000 die from either the foodborne 4. Cross-contamination illness or related complications 5. Improper cleaning and sanitizing • So, all EFNEP/FNP staff need to follow some basic, common sense rules 1

  2. Before Food Activity • Define Your Activity/Activities • Food Demonstration • Food Preparation Planning • Food Tasting • Recipe Preparation • Food Safety Kit • Survey Facility Define Your Activity • Food Demonstration: showing and explaining to a family or group how to prepare a recipe or a recipe component Pause • Food Preparation: working together with a family or group to prepare a recipe or recipe component • Food Tasting: preparing a recipe in advance, dividing the recipe up into small portions, and serving those portions to families, group members, or others at a lesson or while recruiting Review the Recipe Food Safety Kit • Purchasing • Always check that your food safety kit is restocked with necessary items, • Advance preparation steps including… • Tasting • Demonstration and Preparation 2

  3. Gloves Plastic Containers Tighter fitting food preparation gloves should be included for use in Loose, plastic preparation and gloves should demonstration be included for use in food Use separate containers for equipment and dry food serving items. You may want a larger container for equipment, such as the one seen on the left. All containers should be clean and have tight-fitting lids. Thermometers Soap A stem thermometer A refrigerator thermometer should be used to ensure should be used to ensure Soap and hand sanitizer should be foods are held at the foods are stored at the included in kit to allow for frequent hand proper temperature proper temperature washing Cooler Trash Bags Trash bags should be included to use during Pack coolers with ice or ice packs to cleanup, they may also be used during ensure cold foods stay below 41 ⁰ F transportation as shown on the following slide 3

  4. Cover for Transportation Clean Apron A towel, sheet, or trash bag should be A clean apron should used to entirely cover be worn at each food storage surfaces in activity vehicle during transportation Sanitizing Equipment Pause Prepare sanitizing solution Sanitize surfaces with with a spray bottle, bleach, spray bottle solution water, and measuring and disposable paper utensils for 1 cup and 1 tsp towels Survey Facility • Is there running water with • Restrooms? • Hand washing sinks? Food Activity • Food sinks? • Are there trash cans and adequate counter space? • Is equipment in working order? • Are outlets available if needed? 4

  5. Food Activity Food Demonstration Guidelines • Guidelines • Follow all recipe food safety guidelines • Store cold foods in the refrigerator which must be at • TCS Foods appropriate temperature of 40 ⁰ F or below • Time and Temperature Controls • Wash and sanitize all demonstration areas • Personal Hygiene • Wash your hands and wear plastic, loose gloves • Your health when serving • Hand washing • Have participants wash hands before tasting, if able • Proper Glove Use • Pre-portion servings for participants, if possible, to limit risk of food contamination • Allergens • Always use clean serving utensils Food Preparation Guidelines Food Preparation Guidelines • Follow all recipe food safety guidelines • Special notes for preparation in home kitchens: • Arrive early to allow time to prepare surfaces, food, and • Limit visitors/others in kitchen materials before participants arrive • Keep pets out of kitchen during preparation • Notify person in charge of facility if anything is not in • Do not smoke near food or preparation area proper working order • Use proper tasting procedures • Wash and sanitize all preparation areas and eating • Do not eat or drink from an open container while surfaces preparing food. • Wash hands and put on tighter fitting food preparation gloves with ready-to-eat foods; have anyone assisting in preparation do the same Food Tasting Guidelines Food Tasting Guidelines • Follow all recipe food safety • Set out small batches for tasting; keep sealed when guidelines possible • Wash and sanitize all serving • Hot Foods: store in crock-pot with lid on surfaces; place clean • Cold Foods: store in bowl with ice tablecloth on serving table if • Check temperatures frequently (Hot ≥ 135 ⁰ F, Cold available ≤ 41 ⁰ F) • Wash hands and wear • Discard any food set out for tasting if not consumed plastic, loose gloves when serving food for tasting 5

  6. Temperature Control for Safety Foods Pause All Foods Require Attention Time and Temperature • Before Use: • Store in refrigerator (below 41 ⁰ F) or freezer (below 0 ⁰ F) • Use refrigerator thermometer • While Serving: • Keep hot foods hot and cold foods cold • Meat and Cheese • Hot means 135 ⁰ F or above • But also ready ‐ to ‐ eat foods: • Cold means 41 ⁰ F or below o Lettuce • Two hours o Tomato o Bun Time and Temperature Time and Temperature • Appropriate cooking temperatures for items Bimetallic Stemmed Thermometer in recipe I ndicator Head • Chops, steaks, roasts, & fish: 145 ⁰ F • Ground meats such as ground beef, ground pork Calibration Nut or sausage, & egg dishes: 160 ⁰ F Holding Clip • Chicken breasts & whole poultry: 165 ⁰ F Stem Sensing Area Dimple 6

  7. Time and Temperature Pause 1. Fill a large 2. Submerge the 3. Hold the calibration container with ice thermometer nut and rotate the and water stem or probe in thermometer head until it reads 32 ˚ F the water for thirty seconds (0 ˚ C) Personal Hygiene Personal Hygiene • Personal Appearance and Hygiene Guidelines: • Do not serve or prepare food if you are sick • Wear clean and appropriate clothing • Sore throat • Remove jewelry • Fever • Tie your hair back away from your face • Vomiting • Use a clean apron • Diarrhea • Wash hands often • Do not serve or prepare food if you are sick Hand Washing Hand Washing Before After • Food activity • Use of restroom • Eating, drinking, chewing gum • Handling raw meat 2. Apply soap 3. Rub hands together for 1. Wet hands with 10 ‐ 15 seconds warm running water • Touching unclean equipment • Sneezing, coughing, tissue use • Use of cleaning/sanitizing chemical • Taking out garbage 5. Rinse hands 6. Dry hands with 4. Clean under • Touching clothing or aprons thoroughly under disposable towel fingernails and • Clearing dirty tables running water or dryer between fingers Total time = 20 seconds 7

  8. Hand Washing Hand Washing Microorganisms from handwashing Microorganisms from unwashed sink faucet handle hands after using the restroom Hand Washing Hand Washing vs. Hand Sanitizer • Estimated that about half of the 48 million foodborne illnesses each year are from Norovirus • Hand sanitizers not effective for all pathogens that cause foodborne illnesses not a substitute for handwashing “ Hand washing is the single most important means Microorganism from of preventing the spread of infection.” fingers dried on this – Centers for Disease Control and Prevention apron Wearing Gloves Wearing Gloves • Provide barrier between germs on hands and food to • Always wash hands before putting on new gloves cut down on spread of food borne illness • Wash hands after taking gloves off • Wear when handling ready-to-eat foods • Wear over cuts and sores • Tight gloves – preparation • Loose gloves - serving 8

  9. Wearing Gloves • Change gloves: • When gloves rip or tear • After touching new surface Pause • Before starting new task • After coughing/sneezing Allergens • Be aware that food allergies may occur • Common food allergies: Milk, Peanuts, Shellfish, Soy, Tree Nuts, Fish, Eggs, Wheat Cleanup Washing and Rinsing Sanitizing • Wash with hot, soapy water • Spray bottle for surfaces • Rinse in very hot water • Dishpan for utensils and equipment • Reduces microbial populations • Removes visible debris 9

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