California Polytechnic State University Environmental Health and Safety Food Safety Training Tempora - PowerPoint PPT Presentation

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California Polytechnic State University Environmental Health and Safety Food Safety Training Tempora

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Take all food directly to the booth for preparation or sale. ... Use refrigerated trucks or insulated containers to keep cold foods at or below ... – PowerPoint PPT presentation

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Title: California Polytechnic State University Environmental Health and Safety Food Safety Training Tempora


1
California Polytechnic State University
Environmental Health and Safety
Food Safety Training
Temporary Food Facility Training 
2
The goal of this Temporary Food Facility Training
is to assist the student population at Cal Poly
in handling food safely at community events on
and off campus. Due to the risks associated with
food service to a large number of students in a
temporary setting at campus events, proper food
handling practices are needed to reduce the
potential for food borne illness. Once you have
completed this training you will know what is
required to setup a food booth on and off campus
and serve food safely.
3
Food Borne Illness Symptoms
  • Nausea
  • Vomiting
  • Diarrhea
  • Fever
  • Center For Disease Control (CDC) reports 325,000
    hospitalization and 5,000 deaths per year that
    are related to Food Borne Illnesses

4
The CDC has identified the following factors, in
descending order of significance, that contribute
to food borne illness
  • Improper Holding Temperature
  • Inadequate Cooking
  • Poor Personal Hygiene
  • Contaminated Food or Equipment
  • Food From Unsafe Sources

5
Addressing CDC Risk Factor 1 Improper Holding
Temperature
  • Allowing food to be in the Danger Zone for too
    long or not cooking animal products to a
    temperature that will kill bacteria are the main
    reasons people get sick.


6
Bacteria need1) Moist, protein-rich food.2)
Temperature Range between 40 F- 140 F3) Time to
grow 2 hours or less
  • Moist, protein rich foods are called Potentially
    Hazardous Foods (PHFs)

7
  • Examples of PHFs
  • Cooked meat products such as stews, gravy, and
    soups made with meat or meat stock
  • Meat and poultry, both raw and cooked
  • Fish, shellfish and other seafood
  • Cooked rice, beans and pasta
  • Baked potatoes, cooked corn-on-the cob
  • Raw seed sprouts
  • Cut melons
  • Examples of non PHFs
  • Raw uncut vegetables, except spouts
  • Uncut fruits
  • Breads
  • Meat jerky
  • Candy
  • Uncooked rice, beans, and pasta

8
Bacteria multiply faster in a specific
temperature range. This temperature range is 40F
to 140F and is called the Danger Zone. You need
to minimize the time food is in the Danger Zone.
Keep Food Safe By 1. Keep cold foods at 40F or
below until it is needed for preparation or
serving.2. Keep hot foods at 140F or higher
until served.3. Reheat cooked foods to 165F or
higher.
9
Food Purchase and Transportation The safest way
to operate a food booth is to purchase the food
on the day of the event. Food must be purchased
from Campus Catering unless a waiver has been
obtained. Take all food directly to the booth for
preparation or sale. Any preparation must be done
in the booth or at an approved kitchen, such as a
restaurant, school or church kitchen not in a
private home.
10
Transporting Cold Foods in an Ice Chest Transport
cold foods in an ice chest from a restaurant or
other approved kitchen. Ensure the level of ice
is equal to the level of food instead of placing
food on top of ice. Maintain cold food at 40º F
or lower.
Transporting Hot Foods in an Ice Chest 1.
Pre-heat the ice chest by filling with hot water
let stand for 5 10 minutes.2. Discard the hot
water.3. Place the hot food into the ice chest
and cover immediately.4. Transport quickly to
the event site.5. Maintain hot food at 140º F or
higher. Immediately Transport Foods to the
Booth When transporting food from one location to
another keep it well covered to prevent
contamination and provide adequate temperature
control of the foods. Use refrigerated trucks or
insulated containers to keep cold foods at or
below 40F and hot foods at or above 140F. Use
a thermometer to verify temperatures.
11
Thermometers
To ensure that potentially hazardous foods are
held and cooked to the proper temperature, the
thermometer is one instrument food handlers
cannot do without. These styles of thermometers
may be purchased in many supermarkets for about
8-12.
12
  • Hot Holding
  • Cooked food must be kept at 135 F or higher
  • Use chafing dishes, steam tables or slow cookers
  • Do not use cooking containers to keep your food
    warm to prevent cross contamination.

13
  • Cold Holding
  • 40 F or lower
  • Mechanical Refrigerator is preferred.
  • Ice box with sufficient amount of ice is okay.
  • Did we mention 40 F or lower.

Cooling Pre-Cooked FoodsFood that is cooked or
reheated in the booth cannot be cooled and stored
for re-use on another day. Cooling for storage is
allowed only in an approved permanent facility
and requires prior approval from the
Environmental Health Safety Office.
14
ADDRESSING CDC RISK FACTOR NUMBER 2 INADEQUATE
COOKING Thoroughly Cook All Meat Cooking at
high temperatures kills most bacteria, provided
that the food is cooked for long enough to reach
the proper temperature throughout the product.
Verify the proper temperature is attained by
using your probe thermometer.
145 F or higher for pork
15
Poultry 165 degree Farenheit
Egg and egg containing foods 145 degree Farenheit
Ground meat 157 degree Farenheit
16
ADDRESSING CDC RISK FACTOR NUMBER 3 POOR
PERSONAL HYGIENE OF FOOD HANDLERS Even healthy
people have harmful bacteria and viruses living
on and in their bodies. It is important that a
high standard of personal hygiene is practiced to
prevent contaminating food. Food handlers with
the following symptoms may not work with food
Upset stomach, nausea, or vomiting. Sore throat
or sinus infection. Coughing or sneezing.
Diarrhea Fever Open cuts on hands.
17
Whats the best way to prevent contamination
through contact?
18
Heres a clue
19
And another one
handsoap
20
Correct! Hand washing . . . Proper hand
washing According to CDC, the most effective way
to prevent contamination of food through contact
is proper hand washing.  
Wash Your Hands!
21
ADDRESSING CDC RISK FACTOR NUMBER 4 CONTAMINATED
FOOD OR EQUIPMENT Cross-ContaminationContaminat
ion of food or equipment such as work surfaces,
cutting boards, utensils, and dishes by
transferring bacteria to them is referred to as
cross contamination. Ensure food contact surfaces
are clean and sanitized regularly after coming
into contact with food or food related products.
  • Three ways of cross contamination
  • Food to food
  • People to food
  • Equipment to food

22
Preventing Cross Contamination Follow these steps
to prevent cross contamination and reduce hazards
to food 1. Wash your hands in between handling
different foods. 2. Wash and sanitize all
equipment and utensils that come in contact with
food. 3. Avoid touching your face, skin, and
hair or wiping your hands on soiled cleaning
cloths. 4. Store foods properly by separating
washed or prepared foods away from unwashed or
raw foods. 5. Store food and food-related items
6 inches off the ground on tables, shelving or on
pallets.6. Condiments must come individually
wrapped or containers must be the pump type,
squeeze containers, or have self-closing covers.
23
  • Checklist
  • All necessary forms filled out and turned in
    promptly
  • Food booths will need total enclosure of some
    sort to minimize food contamination
  • Use gloves. Wash hands.
  • If you are cooking food on site please obtain a
    fire extinguisher. Fire Extinguishers are
    available for loan free of charge at the
    Environmental Health and Safety Office.
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