Welcome to State Fair Training

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Welcome to State Fair Training

• Indiana State Department of Health
• Food Protection Program

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Personal Hygiene Is a Problem

• Personal hygiene is involved in one out of every
  four foodborne disease outbreaks
• 40 of foodborne illnesses are the result of poor
  handwashing
• Handwashing is the single most important means of
  preventing the spread of infection
• Its cheap insurance!

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People can be the biggest problem!
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Common Illness Symptoms

• Nausea
• Vomiting
• Diarrhea
• Fever
• Headache
• Jaundice
• Sore throat with fever

Exclude ill food handlers and persons exposed to
the ill
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Facilities / Equipment Must Be Available to
Provide Adequate

• Temperature monitoring
• Food preparation
• Food display
• Hand washing

• Dry storage
• Cold storage
• Hot storage
• Wet storage

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Hand Washing Facility

• The hand washing sink must be accessible at all
  times
• Do not place, store, or use the hand washing sink
  for any
• Personal items
• Thawing of frozen foods
• Wiping cloths or utensils, etc.

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Hand Washing After Handling Animals

• Animals carry pathogenic bacteria
• For Example E. coli
• Bacterium living in gut of most warm blooded
  animals
• Most strains are harmless
• E. coli 0157H7 strain of concern commonly
  associated with hamburger
• Encourage patrons at the fair, where live
  animals are present, to wash hands before eating

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Petting Zoo at the Fair
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Handwashing Stations
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When to Wash Hands

• Before placing gloves on hands
• After using the restroom, coughing, sneezing,
  blowing your nose, or after a break
• Before and during food preparation
• When switching between raw food and ready-to-eat
  foods
• After engaging in other activities that
  contaminate the hands

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Hand Washing Requires

• Potable hot and cold running water (at least
  100F)
• Suitable hand cleaner (i.e. soap)
• A waste receptacle
• 20 seconds of your time
• Dry hands with disposable towel
• Using hand sanitizers is not hand washing!

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Glove Hygiene

• Change gloves after
• Handling raw food product
• Picking up trash
• Washing down food contact surfaces
• Taking out the trash
• Handling money
• Anytime the gloves become contaminated

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Wear a Hair Restraint

• Hair restraints are required any time a food
  employee handles any exposed food or clean
  utensils
• This applies to everyone who qualifies as a food
  employee

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Prep Points to Ponder

• Foods prepared in large quantities are more
  difficult to maintain at safe temperatures than
  small quantities of food
• No undercooked foods
• More holding time, possible temperature abuse
• Separate food prep areas used for raw and
  ready-to-eat foods

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Killing The Germs

• Cook shell eggs, fish, pork
• 145oF For 15 seconds
• Cook ground meat, fish, eggs for hot holding
• 155oF For 15 seconds
• Cook poultry, stuffed meats
• 165oF For 15 seconds
• Be very afraid of partial cooking!

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Food Preparation

• All food must be protected during every step of
  its life from receiving to service
• An accurate probe thermometer must be used to
  check food temperatures

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Hot / Cold Storage

• Hot foods are held 135o F or above
• Cold foods are held 41o F or below
• Unpackaged ready to eat foods are NOT stored in
  direct contact with ice
• Avoid potential cross-contamination in storage

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Foods Held From One Day To The Next, Served Only
If

• Approved cooling methods are used
• Shallow pans, stirring, ice baths, divide into
  smaller portions, etc.
• Cooling is accomplished quickly
• From 135oF to 70oF in less than two hours
• From 70oF to 41oF in less than four more hours
• Entire cooling process be completed within six
  (6) continuous hours

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Foods Held From One Day To The Next, Served Only
If

• Foods to be hot held are reheated rapidly to 165o
  F
• Remember Food in the danger zone too long must
  be disposed of

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Hands Off Ready-To-Eat Foods!

• Evidence has shown food handlers hands are the
  most common source of viruses and bacteria
  transmitted to food
• The rule requires the use of a utensil when
  handling ready-to-eat food
• Gloves, papers, tongs, spatulas, etc.

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What Is a Ready-To-Eat Food?

• Food that is edible, and would require no further
  washing, cooking, or preparation to be safe
• This includes bread, raw washed cut fruit and
  vegetables, and ice
• This includes any foods presented to customers
  for consumption
• Do not touch with bare hands!

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Examples of Ready-To-Eat Foods
Apples
ICE
Bread
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Handling Ice

• Never store ice bags on the ground
• Never store or transport ice in contaminated
  containers or vehicles
• Never attempt to break ice by throwing bags on
  the ground
• Always wipe bags with a clean cloth and inspect
  for damage prior to use
• Always protect ice as you would any food!

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Prevent Cross Contamination

• Never store raw foods over ready-to-eat foods in
  cold holding units
• Store raw meats with the highest cooking
  temperature on the lowest shelf

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Food Storage

• Dry
• Food, equipment 6 inches or more above the
  floor
• Protect against overhead contamination
• Wet
• Containers of ice used for cooling foods should
  be drained
• Food packages cannot be subject to the entry of
  water

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Food Display

• Protect food from contamination
• Sneeze guards
• Covers / wrappers
• Single serve containers
• Utensils
• Samples need to be protected!
• Prevent customers from touching the food or the
  wrong end of a utensil

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Example of Proper Handling
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Example of Proper Handling
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Displaying Single Service Items
Handles Up
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Dispensing Utensils

• May be stored in the food with handle up
• May be stored clean and dry area away from
  contamination
• Should be replaced with clean, sanitized utensils
  every four hours
• Do not store utensils in standing water!

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Utensil Washing

• A three compartment sink is required with a
  provision for draining to . . .
• Wash
• Rinse
• Sanitize
• Air dry
• Test strips are required for sanitizer