Table of Contents Basics of Food Safety . . . . . . . . pg. 3- 4 - - PowerPoint PPT Presentation

by Mary Schroeder, M.S., R.D. and Patricia Kendall, Ph.D., R.D. Department of Food Science & Human Nutrition Colorado State University Extension Fort Collins, CO 80523-1571

(970) 491-7335

Edie McSherry, Extension Agent

Larimer County Extension

Developed 5/01; last revision 10/10. Reviewed by Colorado Department of Public Health and Environment. Food Safety Works safe food handler trainings can be conducted in 1 to 3 hours. Leader materials (available in English, Spanish or Chinese) can be obtained by con- tacting the above address or visiting the CSU website at:

www.ext.colostate.edu/safefood.

This material is partially funded through the Cooperative State Research, Education and Extension Service of the United States Department of Agriculture, project no. 99-1560-0784. 1

Adapted from: Larimer County Department of Health and Environment’s “Step Up Food Sanitation” Fort Collins, CO

Table of Contents

Basics of Food Safety . . . . . . . . pg. 3- 4 The Employee: Working Clean . . . . . . . . . . . pg. 5-10 Cross Contamination . . . . . . . . . .pg. 11-16 Food and Temperatures . . . . . . . .pg. 17-30 Cleaning and Sanitizing. . . . . . . .pg. 29-40 Summary . . . . . . . . . . . . . . . . . . .pg. 41 Food Sanitation Quiz . . . . . . . . . pg. 42-46

2

Notes

Is Food Safety Important? YES!

It protects you, your customers and your co-workers. It’s required by law. It’s good business. Knowing the basics of food safety can help prevent foodborne illness!

3 48

Notes

How Foods Become Unsafe

4

47

Poor Personal Hygiene Cross Contamination Time/Temperature Factors Improper Cleaning and Sanitizing

Notes

The Employee: Working Clean

5

46

CONGRATULATIONS

for taking the time to become a more aware Safe Food Handler.

Answers

• 1. T
• 2. T
• 3. T
• 4. F
• 5. F
• 6. T
• 7. F
• 8. T
• 9. T
• 10. F
• 11. T
• 12. F
• 13. F
• 14. T
• 15. T

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ PLEASE COMPLETE AND RETURN THIS PORTION TO YOUR EMPLOYER.

I, _____________________, have read the Food Safety Works booklet and have completed the food sanitation quiz successfully.

6

Every day:

• Take a bath.
• Trim and clean fi

ngernails.

• Avoid wearing nail polish or false

nails.

• Leave jewelry at home.
• Wear clean clothes.

Harmful germs are found:

• n skin
• in hair
• under fi

ngernails

• n dirty clothes

Cleanliness Starts at Home

Personal Hygiene

45

Always look clean!

Remember...

Serving safe food starts with

YOU!

7 44

When Feeling Ill, be Smart!

Do NOT handle food if you have:

• diarrhea
• an upset stomach
• coughing
• sneezing
• ther signs of illness

Always tell your employer when you are feeling ill.

(Continued)

• 8. Cold foods such as eggs, meats and salads

must maintain 41° F or less. T F

• 9. Hot foods such as cooked meat and poultry,

cooked pasta and rice must maintain 135 ° F

• r above.

T F

• 10. Ground beef must be cooked to 140 ° F

to kill harmful bacteria. T F

• 11. A food thermometer can accurately check the

internal temperatures of food. T F

• 12. Using a steam table or crock pot will quickly

reheat foods to 165 ° F. T F

• 13. The proper way to clean and sanitize utensils is

1) Scrape 2) Wash 3) Sanitize 4) Rinse 5) Towel Dry. T F

• 14. Washing removes food and grime. Sanitizing

kills harmful germs. T F

• 15. Practicing good sanitation can help prevent

foodborne illness. T F

Turn page for quiz answers.

Germs from ill workers can easily get into food and make people sick

8

Hand Washing

• Use soap and warm water.
• Rub hands together to make a lather and

scrub all areas for 20 seconds.

• Use a scrub brush to clean under and

around fi nger nails.

• Rinse well under warm water.
• Dry hands with a paper towel or hot air

hand dryer.

Your apron is NOT a towel!

43

How to wash hands…

• 1. To prevent harmful germs found on

skin, hair, under fi ngernails, and dirty clothes, you should bathe daily and have a clean appearance. T F

• 2. Hands should always be washed

before wearing disposable gloves. T F

• 3. Always wash your hands before

handling food and after using the toilet. T F

• 4. It is ok to handle food and clean dishes

when you are ill with diarrhea. T F

• 5. Wiping off a cutting board between

uses is an example of proper cleaning and sanitizing. T F

• 6. Keeping pans uncovered and stirring

food will help to quickly cool hot foods. T F

• 7. Cooling hot foods to 41° F must be

completed within eight hours. T F

Circle True or False

9

Before starting work. After using the restroom. After break time. After coughing, sneezing, smoking, eating or drinking. After blowing or touching your nose. After touching face, hair, mouth, sores. After touching raw poultry, meat, fi

sh.

Between handling money or food. After touching dirty dishes, equipment, and utensils. After touching trash, fl

• ors, soiled linens.

After using cleaners or chemicals. Before handling single use items.

(i.e. cups, utensils, etc.)

When to Wash Hands

42

Food Sanitation Quiz

Attend to Accidents Immediately

Cover:

cuts burns

• pen sores

with a band-aid, a fi nger cot, and a food handler’s glove. Correctly wearing disposable gloves helps prevent harmful germs from getting into food!

10 41

Safe Food Handler Rules

Practice good personal hygiene. Learn to use food thermometers. Know temperatures for handling food. Keep hot food HOT and cold food COLD! Limit time spent in the temp. danger

• zone. (41° F. to 135° F.)

Properly clean and sanitize to prevent contamination.

11 40

Occurs when germs (pathogens) are transferred from one food or surface to another, such as hands, utensils or other foods.

Cross Contamination

1. Use a clean cloth and warm, soapy water to wipe sur- face. 2. Use a clean cloth and clean water to rinse. 3. Use a clean cloth and chemical solution to sanitize.

Cleaning and Sanitizing Large Equipment

Remember to clean the can opener and slicer blades!

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• Store raw meat and poultry

items in the refrigerator

• n a tray, below foods that

are ready-to-eat.

• Use separate work areas for

handling raw meat, fi sh or poultry items, away from foods that will be eaten uncooked.

Always keep cooked and ready-to-eat foods separate from raw foods.

During Food Storage and Food Preparation Cleaning and Sanitizing Using a Dishmachine

1. SCRAPE Scrape all food into disposal or trash

• can. If available, use a spray hose to

help remove food. 2. WASH Dishmachine must wash with clean, hot (not less than 120º F) detergent water. 3. SANITIZE Final rinse of dishmachine must sani- tize with an approved chemical solu- tion OR with very hot water for plate test strip to read 160 º F.

Examples (RTE foods):

fresh fruits and vegetables served raw bread, toast, rolls, baked goods garnishes for plates, drinks salad and salad ingredients cold meats and sandwiches desserts

Instead of bare hands, use:

deli tissue spatula tongs

• ther utensils (fork, spoon)

disposable gloves

13 38

No Bare Hand Contact with Ready-to-Eat (RTE) Foods What are Ready-to-Eat Foods?

Foods that will be eaten without cooking.

Cleaning and Sanitizing Using a Three- Compartment Sink

1. SCRAPE Scrape all food into disposal or trash can. If avail-

able, use a spray hose to help remove food.

2. WASH

Wash in clean, hot (not less than 110º F) detergent water until all food is removed from utensils and dishes.

3. RINSE

Rinse in clean water to remove detergent.

4. SANITIZE

Sanitize in an approved chemical solution. Check amounts, times and temperatures required.

5. AIR DRY

Air dry utensils and dishes before stacking or storing.

14 37

Using Gloves Properly

Change Gloves:

• When they become dirty or torn.
• Before starting a different task.
• After handling raw meat and

before handling cooked or ready-to-eat foods.

Material Safety Data Sheets

• Contain information about safe use and

handling of chemicals.

• Chemical manufacturer name and contact

information.

• Precautions, health and fi

re hazards.

• Emergency fi

rst-aid instructions.

• File MSDS in manager’s offi

ce accessible to employees.

for Chemicals Know what and where they are!

Always wash hands before putting

• n gloves and when changing to a

fresh pair.

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When Serving

When carrying a plate, bowl or food tray – avoid hand contact with food surfaces.

Never carry a glass

• r coffee cup by the

rim.

Sanitizing Solutions

• Keep chemical test kit on hand and

frequently measure concentration of sanitizing solution.

• Prepare fresh solution often.
• Measure - don’t dump! (More is not

better)

• Always label spray bottles or containers.
• Store away from food.

for food contact surfaces, equipment and utensils:

Chlorine Bleach

Store utensils with handles up- no contact with food surface.

Use a designated ice scoop. Store scoop in ice with handle up Or on a clean surface (tray).

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Other Ways to Prevent Cross Contamination

Remember to:

Wash your hands often. Properly clean and

sanitize cutting boards and

work surfaces. Change your apron when soiled.

Change gloves between tasks, especially after handling raw meat, and before handling cooked or ready-to-eat food.

Sanitizing Solutions

• Chlorine Hypochlorite:

50 to 100 ppm at >75º F (warm) for 1 minute contact time. (1 teaspoon chlorine bleach to 1 gallon water.)

• Quaternary Ammonia:

150 to 400 ppm at >75º F (warm) -unless product label directs other. Temperature of sanitizer solution is im- portant! If to hot: Bleach- loses effectiveness. Quats- test kit reading will be inaccurate.

For food contact surfaces, equipment and utensils:

17

34

Food and Temperatures

When to Clean and Sanitize

before and after food prep-

aration, and when you begin working with another type of food.

at least every four hours

during one continual task.

Wash, Rinse and Sanitize any

surface that comes in contact with food:

33 18

Potentially Hazardous Foods

“Time and Temperature Controlled (TSC) for Safety”

Meat/Poultry Shell Eggs Dairy Fish/Shellfi sh Cooked Beans/ Tofu Garlic/Oil Mixtures Baked or Boiled Potatoes Raw Sprouts Cooked Rice

• r Pasta

Sliced Melons Sliced Tomatoes Cut Leafy Greens

All Items

(utensils, knives, plates, pans, etc.)

All Food Contact Surfaces

(meat slicers, cutting boards, prep tables, can opener blade, etc.)

All Non-Food Contact

Surfaces

(Refrigerators, stoves, ovens, counters, shelves, drawers, etc.)

What to Clean and Sanitize

32 19

The Temperature “Danger Zone”

Harmful germs grow fast at temperatures between 41º F and 135º F Minimize time food is in the danger zone while:

Storing Preparing Displaying Cooling Serving

Any food kept at unsafe temperatures for more than 4 hours should be discarded!

135°F Wash with soap and warm water

to remove food and other types of soil from surfaces.

Sanitize with an approved chemical

solution to kill harmful germs you can’t see.

What’s the Difference?

41°F

31 20

Thawing Frozen Food

• Refrigerator

(At 41° F or lower)

• Running Cool Water

(70° F or lower)

• Microwave

(If will be refrigerated or cooked immediately)

• Cooking

(As part of the cooking process)

Thawing foods at room temperature (on countertop) is NOT safe.

CLEANING VS. SANITIZING

30 21

Is It “Done” Yet?

Where is your food thermometer?

Using a food thermometer is the ONLY sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria.

Check food temperatures frequently!

Holding Foods for Service

Stir at regular intervals. Keep foods covered. Measure internal temperature at least every 2 hours. Discard food after 4 hours if not held at or above 135°F (57°C.) Never mix fresh food with food being held.

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22

Using a Food Thermometer

Always use a clean thermometer!

Insert stem in to the thickest

part of the food.

Hold for at least 15 seconds

after needle stops moving to read accurate temperature.

TIPS:

For thin meats, insert stem

sideways at least 2 inches.

Keep probe from touching sides

• r bottom of pan.

Holding Foods for Service

Keep food OUT of the temperature danger zone while being held for service.

Hot food holding:

135° F or above.

Cold food holding:

41° F or below.

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23

Calibrating a Stem Thermometer

Know correct temperatures and use your food thermometer

• ften!

Place thermometer into

a container of mostly crushed ice and some water.

Wait at least 1 minute

after the needle stops moving to read dial.

Adjust the calibration

nut with small wrench until reads 32° F.

Immerse stem 4-5 inches

Reheating Food Safely

Reheat quickly to an internal tem- perature of 165° F. If food has not reached that temper- ature within 2 hours, throw it away. Use only equipment that has been designed for reheating. Always use a thermometer to verify that foods are at the required tem- peratures before they are held hot.

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24

Minimum Safe Cooking Temperatures

Per 2009 FDA Model Food Code. * Consult local retail food establishment rules and regulations.

°

Poultry and Stuffed Meats: 165° F Ground Beef/Pork: 155° F x 15 sec. Beef and Pork Roasts: 145°F x 4 min.

*Regulations vary. Check for guidelines used.

Seafood: 145° F Egg Dishes (non-meat)/Custards/ Sauces: 145° F Meat Casseroles: 155 to 165° F Microwaved and Re-heated Foods: 165° F

Proper Refrigerator Storage

• Cover, label and date all cold food items.
• Don’t overload your refrigerator.
• Use open shelving.
• Keep refrigerator closed as much as pos-

sible.

• Monitor food temperatures regularly.
• Maintain refrigerator tem-

perature at or below 41° F.

• Maintain freezer tempera-

ture at or below 0° F. Always store ready-to-eat foods above raw meat, poultry and fi sh.

25 26

Hot foods must be cooled QUICKLY: from 135° F to 70° F in 2 hours. from 70° F to 41° F in 4 hours.

Cooling Food Safely

Four Approved Methods:

• Reduce Size

Divide hot food into smaller pots or shallow pans (up to 3” thick), then refrigerate on top shelf promptly, leaving uncovered until cooled to 41° F.

• Ice Water Bath

Place pots or pans of hot food into clean sink

• r tub fi

lled with ice water. Stir often until cooled to 41° F. Cover and refrigerate promptly.

Cooling Food Safely

• Ice Paddle:

Stir hot foods with frozen ice paddle every 15

• minutes. Additional paddles may be needed for

food to reach 70° F within 2 hours. Use with ice bath or refrigerator.

• Blast Chiller:

Use blast chiller to cool food to 41° F before placing into refrigerator.

Use a thermometer to verify that

• ur cooling process works within

the time limits.