Food Safety Employee Guidelines

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Food SafetyEmployee Guidelines
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Food Safety - Why the Fuss?

• Foodborne illness affects millions of people.
• Foodborne illness causes over 5,000 deaths each
  year.
• Foodborne illness costs the industry billions of
  dollars each year.
• Foodborne illness can result in legal action and
  damaged reputation.
• It may cost you your job!

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Foodborne Illness...

• is an illness caused by the consumption
• of a contaminated food.
• It can be prevented if the basic rules of food
  safety are followed.

• There are 3 types of hazards that make food
  unsafe
• 1. Chemical Hazards
• 2. Biological Hazards
• 3. Physical Hazards

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Chemical Hazards

• Cleaners
• Sanitizers
• Polishes
• Machine lubricants
• Food allergens

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Biological Hazards

• Bacteria
• Viruses
• Parasites
• Fungi

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Physical Hazards

• Objects that get into food like
• Glass
• Bones
• Fruit pits
• Metal shavings
• Staples
• Dirt
• Bandages
• Jewelry

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How can we prevent food borne illnesses??

• 1. Good Personal Hygiene
• 2. Prevent of Cross Contamination
• 3. Time and Temperature Control

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Good Personal Hygiene and Hand Washing
...are essential for people who work with food.
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Good Personal HygieneDont transfer pathogens
from your body to the food.

• Proper hand washing (hot water and soap for 20
  seconds
• Use of gloves for all RTE food
• Clean clothing and uniforms
• Use of hairnets or hats
• No smoking and/or eating in food preparation and
  dish rooms
• No jewelry, except for a plain wedding ring

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What to wear

• Always wear a clean hat or other hair covering.
• Wear clean clothes every day. This includes chef
  coats and uniforms.
• Remove aprons and store them in the right place
  when leaving prep areas.
• Remove jewelry from hands and arms before
  prepping food or when working around prep areas.

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How do we know when to wash our hands???
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When to wash your hands

• After eating, smoking or drinking
• After using the restroom
• After coughing, sneezing, touching face, hair, or
  clothes
• After removing trash
• Before food preparation, wearing or changing
  gloves
• Handling money, raw meat, poultry, or seafood,
  handling chemicals that can make food unsafe,
  clearing dirty tables or busing dirty dishes.
• Proper Hand washing
• hot water soap for 20 seconds

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How to wash your hands

• Use hot water and soap.
• Apply to hands and forearms.
• Scrub hands and arms for 20 seconds.
• Clean under fingernails.
• Rinse hands and arms thoroughly.
• Dry hands and arms using a single use paper towel
  or a warm-air hand dryer.
• Never use hand sanitizer instead of washing your
  hands.
• Only wash your hands in a designated hand washing
  sink.

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Question

• In which of these situations would you not need
  to wash your hands?
• After taking out trash
• After returning from restroom
• When answering question from fellow employee
• Before starting new task

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Answer

• C. After answering a question from a fellow
  employee, you do not need to wash your hands. In
  every other scenario, given as a option, you
  should wash your hands afterwards.

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Question

• What is the amount of time that an employee
  should wash their hands?
• 2-3 minutes
• 1-5 seconds
• 20 seconds
• 45 seconds

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Answer

• C. It should take 20 seconds to wash your hands.

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Wearing Gloves What to do

• Food service workers wear gloves when working
  directly with food.
• Always wash hands before putting on a new pair of
  gloves.
• Make sure the gloves fit your hands. They should
  not be too tight or too loose.

Gloves or tongs must be used when handling ready
to eat foods.
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Wearing Gloves What NOT to do

• Never rinse, wash, or reuse gloves.
• Never wear gloves that are too tight or too
  loose.

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Change Gloves When Necessary
Gloves should be changed when

• they become dirty or torn
• before beginning a different task
• after handling raw meat, seafood, or poultry and
  before handling ready to eat food
• at least every 4 hours during continual use, or
  more often if necessary

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Question

• Which of the following should you NOT do with
  gloves when working with food?
• A. Wash your hands before putting
  gloves on.
• B. Rinse gloves when they become dirty.
• C. Change gloves between every task.

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Answer

• B. You should never rinse gloves off when they
  become dirty. As soon as they become dirty or
  torn, they should be changed.

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Time TemperatureAbuse
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Temperature Abuse
Occurs when foods are...

• Held at temperatures that permit the growth of
  harmful microorganisms.
• Insufficiently cooked or reheated which allows
  harmful microorganisms to survive.

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Time Temperature Controlled For Safety (TCS
Foods)

• Definition Foods that support the rapid and
  progressive growth of disease-causing bacteria.

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TCS Foods

• Examples
• milk and dairy products Heat treated plant
• meat beef, pork, and lamb food (rice, beans,
• fish vegetables, etc.)
• baked potatoes
• tofu Sliced melons, cut
• sprouts or sprout seeds tomatoes
• eggs
• poultry Untreated garlic and
• shellfish and crustaceans oil mixtures

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Receive Food at their Correct Temperature

• Receive cold food at 41 or below.
• Frozen food should be received frozen.
• Receive hot food at 135 or higher.

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More on Food Reception Get the good stuff
Never serve food that has the characteristics of
the following examples

• Reject food with an abnormal color or odor
• Only accept food with packaging that is in good
  condition
• Reject food if packaging is damp, water stained,
  leaking, or if the expiration date has passed

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Food Temperature Danger Zone

• Temperature Danger Zone
• 41F to 135 F
• just remember
• 40-140

Keep It Hot, Keep It Cold, or Dont Keep It!
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Use a Thermometer to Check Temperatures

• If unsure of the temperature of the food, ask a
  manager or chef for a thermometer.
• Only use a thermometer if you know it has been
  calibrated correctly.

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How to Correctly Check Food Temperature

• Use the correct thermometer for the job
• Put the thermometer into the thickest part of the
  food (usually the center)
• Wait until thermometer temperature stays steady
  before recording
• Wash, rinse, sanitize, and air-dry the
  thermometer after use and keep the storage case
  clean.

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How to Calibrate a Thermometer

• 1. Fill a cup with crushed ice and add tap water
• 2. Put the thermometer stem or probe into the ice
  water (Do not let the probe touch the container)
• Wait 30 seconds.
• 3. Adjust the thermometer so it reads 32 F. or
  O C.

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Question

• Sara was cooking and serving BBQ Beef Brisket for
  lunch one day. When she started serving it, she
  left a pan on the counter at room temperature.
  When she got back (1/2 hour later), the
  temperature of the meat was 80 degrees F. What
  should Sara do?
• A. Serve it at 80 degrees F.
• B. After noticing the temperature, she should
  tell the chef or manager what happened.
• C. Taste it to make sure that the customers would
  still like it.

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Answer

• B. After noticing that the food is in the
  temperature danger zone, she should report the
  problem to the supervisor or manager on duty.

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Pass Through the Temperature Danger Zone As Few
Times As Possible

• Foods that are not served after 1 reheating
  should be discarded.
• Reheated foods must reach at least 165oF within 2
  hours for at least 15 seconds

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Cooling Foods
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Reduce Cooling Time

• Break down food into smaller portions.
• Transfer food into shallow pans (2 of food in 4
  deep pan)

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• Cross contamination

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Cross Contamination
Definition the transfer of harmful substances
from one food to another by way of hands,
utensils, equipment, or directly by splashing and
dripping.
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Cross Contamination
HANDS
CHEMICALS
FOOD
UTENSILS EQUIPMENT
BACTERIA
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Avoid Cross Contamination

• Keep raw foods separate from ready-to-eat and
  cooked foods
• Clean and sanitize food contact surfaces
• After working with raw foods
• Avoid leaving wet rags on surface
• Before working with
• ready-to-eat foods

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Avoid Cross Contamination

• When storing food, raw meat should always be kept
  on the bottom shelf.
• Keep ready to eat food and vegetables and fruit
  above raw meat.

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Cross Contamination Not just an issue with food

• Make sure that all chemicals (sanitizer, glass
  cleaner, soap, polishers, machine lubricants
  etc.) are stored AWAY from the food!

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Common types of RTE foods - salad items-
luncheon meats- hot dogs- hard boiled eggs-
fruits and vegetables
Ready-to-Eat Foods...

• are foods that do not require cooking or further
  preparation prior to consumption.

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Cross Contact

• Cross Contact causes different foods to mix with
  each other, which can be very dangerous to
  someone with food allergens

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Food allergens

• A food allergen is a bodys negative reaction to
  a food protein.
• If a customer with a food allergy asks any
  employee about ingredients in the food, DONT
  GUESS ASK SOMEONE WHO KNOWS!!!!!!!

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Question

• An employee needs to put raw hamburger, a box of
  oranges, and a pre-made potato salad in the
  refrigerator. Select the correct order, from top
  to bottom, that the employee should stack the
  food on the shelves.
• Hamburger-Potato salad-Oranges
• Potato salad-Oranges-Hamburger
• Potato salad-Hamburger-Oranges

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Answer

• B. The potato salad should go on top, the oranges
  should go in the middle, and the raw hamburger
  should go on the bottom shelf.
• The potato salad should go on top of the oranges
  because it is a prepared, ready to eat food.

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Cleaning and Sanitizing

• What is the difference between cleaning and
  sanitizing?

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Clean and Sanitary

• Clean
• Soil is removed from the surface of equipment
  and utensils.

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Clean and Sanitary

• Sanitized
• Reduces the number of disease-causing
  microorganisms on the surface of equipment and
  utensils to acceptable public health levels using
  the sanitizer provided in every unit.

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Clean and Sanitary

• Utensils, pans, cutting boards should be
  washed in a dishwasher or 3 compartment sink
• Surfaces 4 steps
• Warm soapy water
• Rinse
• Sanitize
• Air Dry

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Question

• True or False If a person wants to sanitize a
  surface, they just need to remove soil with hot
  water.
• A. True
• B. False

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Answer

• B. False, to sanitize a surface, you must use a
  sanitizer that will reduce the amount of disease
  causing bacteria on the surface.

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To clean? Or to sanitize?

• All surfaces must be cleaned and rinsed like
  walls, storage shelves, and garbage containers.
• Any surface that touches food must be cleaned and
  sanitized like knives, stockpots, and cutting
  boards.
• If you notice worn or cracked equipment, set it
  aside and report it to your manager.

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Washing Dishes

• Always scrape, rinse, or soak items before
  washing, or pre-soak items with dried-on food.
• Never over load dish racks.
• Use the right rack for the items you are washing.
  
• Load racks so the water spray will reach all
  surfaces.

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Washing Dishes

• As each rack comes out of the machine, check for
  dirty items and rewash them.
• Never use a towel to dry items, all items should
  air dry.
• Frequently check water temperature and pressure.
• Change the water when necessary.
• Notify a manager of any problems.

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Question

• Bob is working in the dish room during dinner
  hours. He is in charge of pulling clean dishes
  off of the dish rack. He notices that there is
  still some food on one of the plates. Bob should
• A. Throw the plate away.
• B. It has already been washed, so any food on
  the plate does not contain pathogens it
  is ready to be used.
• C. He should send the plate back through the dish
  machine.

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Answer

• C. The employee should send the plate back
  through the dish machine to make sure it gets
  clean before sending it out to be used again.

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Employee Guidelines for aCleaner Workplace

• Remove garbage from prep areas as quickly as
  possible
• Clean the inside and outside of garbage
  containers often (NEVER clean garbage containers
  near the food prep areas)
• Always close lids on the outdoor containers.

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Job Specific Guidelines

• Make sure workstations, cutting boards, and
  utensils are clean and sanitized.
• Do not allow ready-to-eat food to touch surfaces
  that have come in contact with raw meat, seafood,
  or poultry.
• Prep raw meat, seafood, and poultry at a
  different time than ready-to-eat food on the same
  table.
• Clean and sanitize work surfaces and utensils
  between each product.

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Key Concepts Food Safety

• Good Personal Hygiene
• Prevent Cross Contamination
• Time and Temperature Control

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Key Concepts Food Safety

• Good personal hygiene practices include
• Proper hand washing
• Wearing clean clothing
• Maintaining good personal habits
• Maintaining good health.

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Key Concepts Food Safety

• Prevent Cross contamination by
• Washing hands frequently
• Wearing gloves with RTE food
• Storing raw foods below cooked and RTE foods
• Separating raw foods from cooked and RTE foods
• Cleaning and sanitizing equipment and utensils.

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Key Concepts Food Safety

• Keep foods out of the Danger Zone (41F to 135
  F)

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Remember .

• Hot water soap for 20 seconds
• when washing hands
• Wash hands frequently throughout
  shift,especially after potential contamination.