Supervisors Discussion Guide for Food Safety Presentation This guide - - PDF document

Iowa State University Extension 07/11 Prepared by Justine Hoover Assistant EFNEP/FNP Coordinator, Renee Sweers Nutrition and Health Field Specialist

Supervisors Discussion Guide for Food Safety Presentation

This guide is meant to help staff process what they learn in this presentation and answer any questions that may come up during the presentation. Along with this discussion guide, you have been supplied with the Food Safety Policy and Procedures, Food Safety Checklist, Food Safety Kit List, and a number of food safety publications that may aid in your discussion. Slide 10

• 1. Which of these three do you do most often and in what settings?

 Food Demonstration  Food Preparation  Food Tasting

• 2. What food safety risks are associated with each one? Can work as a group or in pairs and record

their answers, if desired.  Food demonstration possible answers: transporting food to another site, unclean site for demonstrating, inadequate hand washing facilities at the site, inadequate refrigeration at the site  Food preparation possible answers: if done at a class site same as above; If doing in a home unclean work surfaces, unknown source of food if the participant is supplying it  Food tasting possible answers: transporting food to another site, unclean site for tasting, inadequate time or access to hand washing, tasters have not washed hands, keeping hot food hot and cold food cold  Slide 22

• 3. What does your unit need to make a complete food safety kit? What do you already have? What

do you need to purchase? Who will purchase it? Slide 32

• 4. Using the recipes provided with this discussion guide, identify which ingredients are TCS. If you have

a large enough group, staff can pair off and then share what they find with the rest of the group. Slide 38

• 5. Calibrate your own thermometers.

Slide 50

• 6. Discuss anything new or different you learned about hand washing.

 How long should you wash your hands?  What methods should you use to wash hands?

• 7. Discuss anything new or different you learned about glove use.

 When should you wear gloves?  Why should you wear gloves? Slide 57

• 8. How does your unit handle cleanup?

 What supplies do you have for cleanup? What do you need?  Where do you do cleanup? Where will you do cleanup in the future?

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Pink

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Taco

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Stir F

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Turke

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Iowa Stat Prepared Renee Sw

Quick

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