SUMMER FOOD SERVICE Safe Food for the Children in your Program - - PowerPoint PPT Presentation

SUMMER FOOD SERVICE

Safe Food for the Children in your Program

THESE ARE GENERAL STANDARDS

Please check with your Local County Health Department to verify the specifics in your county.

Notify your Local Health Department

• All SFSP sponsors must notify their Local Health

Department of all their site locations and any changes!

• This notification will allow the local health department to respond

to complaints and any boil orders or other situations that arise.

What is the first thing that you do when you arrive in the kitchen to prepare the food for the day?

• What did you touch on

the way in to work?

• Steering wheel
• Door handle
• Keys
• Clothing, purse, wallet

Although we can not see them, bacteria and viruses can be on the surfaces we touch.

Before you touch any food, the first step is to wash your hands thoroughly.

Remember no watch or jewelry, just a plain wedding band is the only jewelry allowed by the FDA food code. Wet hands, Lather and rub for 20 seconds, rinse and dry with a paper towel. Don’t forget to turn off the faucet with the towel too! Also, remember to wash when you change from one task to another!

Hand Washing

Handwashing should be in handsinks only, not at the three compartment sink or in prep sinks.

Do Not use the three compartment sink as a handsink!

The bacteria from your hands will stay in the sink and can cross contaminate the next item that you place in the sink.

Handwashing needs to be available at the outdoor sites as well.

Handwashing stations should be available for individuals to use at the outdoor locations as well. When the staff is getting ready to serve lunch, they need to have the ability to wash their hands prior to putting on gloves and serving the students.

Most Important -Temperatures

• Food must be cooked to the proper temperature –What

that temperature is depends on what food you are preparing! Science has demonstrated that food is safe to eat when items are cooked to, and held at, the correct temperature. What temperature do each of these foods need to reach? Ground Beef ? 155ºF for a minimum of 15 seconds Pork Sausage? 155ºF for a minimum of 15 seconds Chicken? 165ºF for a minimum of 15 seconds Reheated TCS foods? 165ºF in all parts of the food. What temperature should Milk be held at? 41ºF or below.

Temperature Chart

Remember when you are receiving food that was prepared somewhere else, you need to log the temperature of the food when it arrives at your location.

Thermometers

Thermcouple Dial Type

• Use a thermometer to verify food temperatures.
• Temperatures should be taken in the thickest portion of the food.
• Make sure your thermometer is calibrated.
• Teach your food handlers how to calibrate the thermometer.

Thermometers

• Regulations require the

use of Metal stem-type numerically scaled indicating thermometers accurate to ± 2°F. Thermometers shall be provided and used to assure attainment and maintenance of proper internal cooking, holding

• r refrigeration of all

potentially hazardous foods.

Take temperatures of both hot and cold foods.

How do we freeze and store food?

Adequate circulation and properly stored and dated. Keep fan covers clean so dust and debris does not float on to food containers.

Food Storage

Foods in storage shall be properly wrapped, covered, labeled and dated. Date dots are acceptable, as long as all employees use them the same way.

Do not store food products under sewer lines or leaking pipes!

Preparation and Service

• Making certain that

someone who has been properly trained and is under the direct supervision

• f a Certified Food

Manager can help keep items like this chicken sandwich from being served.

• Verify temperatures are

taken and the item reaches the correct temperature.

Food shall be in sound condition, free of spoilage, filth and contamination!

• It is easy to throw food

away when you see the spoilage or damage.

• Do you throw away the

package that the mouse chewed on the corner of the bag?

• The bread where one

slice has a green spot.

Ready-to-eat foods shall be stored and dispensed in a manner that protects the food from contamination.

• Keep foods separated in storage.
• Do not allow juices from raw foods to drip
• nto ready to eat foods, foods that will not be

cooked.

If in doubt, throw it out!

• When food arrives

damaged, or becomes spoiled throw it away.

• Do not purchase so

much that it becomes spoiled.

Are open foods stored properly?

• If foods are left open
• r uncovered, the

potential exists to have cross contamination occur.

Store foods properly

Cover Separate

Food Transportation

It is important that you transport food so that it stays safe! This means not only having the proper equipment to hold the foods at the correct temperature, but to protect the foods from spilling and cross contamination.

Held at the proper temperature during travel. – How do we maintain temperature ?

• Foods shall be packed to hold the proper temperature.

This means packing cold foods in one cambro or cooler and the hot foods in a separate container.

Meal Transportation

Meals can be individually packaged and kept in containers hot. Condiments can be sent packed or in bulk. They even make divided trays with lids.

Checking foods at Arrival

• Taking temperatures upon arrival at site!
• What foods do we need to check? Meat (yes) Vegetables

(yes) Milk (yes) Fruit – check any product that has been removed from hot or cold holding.

• Fill out, maintain a temperature log.
• How are the foods stored until they are served?
• Foods should be held in the containers, and arrive at the

feeding site no longer than one hour prior to service.

• How long are they held in coolers?
• The foods need to be served within a two hour period.

When the temperature outside is over 90ºF, we recommend that no food be out for longer than one hour.

Maintaining the temperature log

Monday Arrival Temp Serving Temp Chicken Nuggets 145 Mashed Potatoes 162 Green Beans 157 Milk 40 Peach Slices 41

Check the temperatures of the foods when they arrive at the feeding site, and if it is an hour before you serve, again right before service!

Example 2-

• Temps. too low at arrival, reheat to 165 or above.

Monday Arrival Temp Serving Temp Chicken Nuggets 136 Mashed Potatoes 152 Green Beans 127 Milk 45 Peach Slices (in can) 68

When you are at a remote feeding site, you are unable to reheat. This makes the temperature of the foods leaving the production site and the time it left the production site extremely important.

Tables & Clean Up

Floors need to be cleaned after each

• meal. Food debris is not tracked from
• ne room to another.

Frequent cleaning also will reduce the vermin that can survive on the debris. Wipe and sanitize tables before & after each meal. We do not know what bacteria is on the tables! If you are serving at a park, you do not know if any animals or birds have been on the table during the night.

Glove Use

Glove use is important because it is intended to provide a barrier between the food handler and the food. The gloves are not to protect the servers hands, but to keep any bacteria or contamination on the servers hands away from the food.

Gloves shall be used for one task only, then wash hands and put on new gloves.

What else can I use besides gloves?

• Whenever an employee is

helping a child open a sandwich or will touch the food, gloves or appropriate utensils should be used.

Time for Service!

• Food shall be served or

discarded within 2 hours. (One hour if the temperature is over 90°F).

• Children under 9 that

receive food in a school, day care or similar facility that provides custodial care must have been processed to prevent, reduce or eliminate the presence of pathogens.

Service

• Held at the proper temperature during
• service. – How do we maintain

temperature?

• Wear gloves or use a suitable barrier

between your hand and the food.

• Use ice, plastic ice packets or

purchase units designed for iceless cold food retention.

• Check the temperatures often.
• Make sure that self service foods

are wrapped or individually packaged to protect the food from contamination.

Rodent and Insects

Mouse evidence American Cockroach Cockroach Evidence Norway Rat Roof Rat Notice the difference in tail length on the

• rats. Roof rats climb and use the tail for

balance.

Rodent control

CONTROL

• To keep rodents out of a structure,

exclusion is always the first and most important step. Mice can enter a structure through any opening that is approximately 1/4 of an inch.

• Search your property and repair

any holes. A good idea for holes around cables and telephone wires is to stuff them with steel wool prior to repairing them. If a rodent chews

• n steel wool it will cause internal

bleeding and kill them.

• Pay careful attention to garage
• doors. The weather stripping at the

bottom is often improperly installed with gaps at the corners, or just worn out. This is often the first entry point.

Keeping rodents out of the establishment and trapping.

• Once a structure is rodent proofed as much as possible the

existing rodents must be eliminated and precautions taken to avoid future infestation.

Clean – Dirt buildup invites pests

• sanitation is also very
• important. If you have mice all

food products should be stored in containers that can be sealed.

• Kitchens need to be kept clean

with no food products under sinks or ovens.

• This is especially important in

commercial kitchens. Any water leaks must be fixed to take away a water source.

• Outside, especially around

warehouses, should be weed free and kept clean around the parameter of the structure.

Separate food from toxic items

Toxics should be stored completely separate from food, preferably in a locked cabinet.

MIXED AND PACKAGED FOODS STORAGE GUIDELINES

Mixed and Packaged Food Storage Time at 70°F (21°C)HANDLING TIME Biscuit, brownie and muffin mixes 9 months Keep cool and dry Cakes, purchased 1-2 days If butter cream, whipped cream or custard frostings or fillings, refrigerate. Cake mixes (unopened) 9 months Angel food (unopened) *12 months Keep cool and dry Casseroles, complete or add own meat 9-12 months Keep cool and dry. Cookies homemade 2-3 weeks Put in airtight container or package 2 months Keep box tightly closed. Crackers (unopened) 8 months *Keep box tightly closed Frosting, canned mix (unopened) 3 months *Store leftovers in refrigerator. Hot roll mix (unopened) 18 months *If opened, put in airtight container. Pancake mix (opened) 6-9 months Put in airtight container. Pie crust mix (unopened) 8 months *Keep cool and dry. Pies and pastries 2-3 days Refrigerate whipped cream, custard, and chiffon fillings. Potatoes, instant (unopened) 6-12 months *Keep in airtight package. Pudding mixes (unopened) 12 months *Keep cool and dry Rice, mixes (unopened) 6 months *Keep cool and dry. Sauce and gravy mixes (unopened) 6-12 months *Keep cool and dry. Soup mixes (unopened) 12 months *Keep cool and dry. Toaster pastries (unopened) 2-3 months *Keep in airtight package. * Total time 'unopened' product can be stored at home. If recommendation is for 'opened' product, subtract this time from the total or storage 'unopened' time.

Who needs a Certified Food Protection Manager Certificate?

• The very least is the person who is preparing the food.
• We would like to have at least one certified food manager

at each site, however that may not be possible. At the minimum; the individual in charge at each site should have been trained to take temperatures, calibrate the thermometer, and know what to do when the food is not at the correct temperature. They should have the food handler certificate, if not the manager.

• Food Handler Training is required for all employees that

are handling food, they will need to have completed the Food Handler Training and pass the exam. The handout has a list of the websites that can provide the training.

Food Handler Training Information

• 1. www.statefoodsafety.com
• 2. www.eFoodhandlers.com
• 3. www.MindLeaders.com/food

safety.com.

• 4. www.nehatraining.org
• 5. www.NRFSP.com
• 6. www.servsafe.com
• 7. www.premierfoodsafety.com
• 8. www.safefoodtest.com
• 9. www.Safewayclasses.com
• 10. www.tapseries.com
• State of Illinois Food

Handler Course

• TOTAL PRICE: < $15.00
• AVAILABLE LANGUAGES:

English Español 普通话 한국어 Việt

• After completing the online

course you must pass a test and provide the documentation to your employer.

Oven and Refrigerator thermometers

Make sure you have a thermometer in each refrigerator and freezer.

Milk

• Milk must be pasteurized,

and meet the Grade A quality standards.

Keep the food as safe as possible.

• Remember meals should be

served within 2 hours for lunch or supper and 1 hour for breakfast or snacks.

• If your site has no

refrigeration, your food should not arrive more than 1 hour prior to service.

• Equipment is available to

keep cold foods cold using ice and plastic ice packets.

What about sharing foods?

• Foods in original individual

packages, that have not been opened or torn may be placed in a specific area where the children may share or have extra items.

• Items that have been
• pened or left from the

previous day should not be served.

• Keep hot foods hot, and

cold foods cold.

It is not recommended that children share items that have been partially eaten or drink from a container that another has previously consumed a portion of the beverage.

Taking food to eat later

• A policy from the USDA will allow a child to take
• ne fruit, vegetable or grain item offsite and

save it to consume later.

• The items should be washed and ready to eat.
• Protect the foods from cross contamination, by

covering, wrapping or bagging when possible.

Questions

• Handouts