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 or 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 Keep fan covers clean so dust and stored and dated. 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 of 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 onto 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 or uncovered, the potential exists to have cross contamination occur.
Store foods properly Separate Cover
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 Condiments can be sent packed or in and kept in containers hot. 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 68 (in can) 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 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. Floors need to be cleaned after each meal. Food debris is not tracked from one room to another. Frequent cleaning also will reduce the vermin that can survive on the debris.
Glove Use Gloves shall be used for one task only, then wash hands and put on new gloves. 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.
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 Cockroach Evidence American Cockroach Norway Rat Roof Rat Notice the difference in tail length on the Mouse evidence 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 on 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.
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