HACCP In Your School

3

HACCP in Your School HazardAnalysisCriticalControlPoints(HACCP)isafoodsafetyplandesignedtopreventfoodborneillnessatyourschool.TheU.S.DepartmentofAgriculture(USDA)requiresthatallschoolshaveaHACCPPlaninplacebeginningJuly2006. Therearetwobindersinyourschoolthatoutlineyourschool’sHACCPPlan.Onebindercontainsamenusummaryandcopiesofyourrecipes.ThesecondcontainstheHACCPplan,whichincludessafetyandsanitationstandardsandtherecordsthatyoumustcomplete.

Why HACCP? Foodborneillnessismorecommonthanmostpeoplerealize.About76millionpeoplegetsickeachyearwithfoodborneillnessintheUnitedStates.ThatisaboutoneineveryfourAmericans.Improperhygienepracticesoreatingcontaminatedfoodordrinkiswhatcausesmostcasesoffoodborneillness.Anyfoodcanbecomecontaminatedsotopreventfoodborneillnessyoumusthandleallfoodsafelyallofthetime. Itisalsoimportanttorememberthatanybodycangetsickiftheyeatcontaminatedfoodbutsomepeoplearemoresusceptiblethanothers.Infants,preschoolagechildren,pregnantwomen,olderadults,andtheimmunocompromisedaremuchmoresusceptible.Theyaremorelikelytodevelopcomplicationsorendupinthehospital. Thegoodnewsisthatfoodborneillnessisnearly100%preventableiffoodishandledsafelyfromthetimeitisreceiveduntilthetimeitisserved.

Knowledge about safe food handling does not prevent foodborne illness,

applying safe handling practices does!

4

The Safe Food Handler Thefirststepinpreventingfoodborneillnessistomakesurethatyouarehealthyandthatyouusegoodhygienepracticeswhenyouareatwork.Harmfulmicroorganismsthatcausefoodborneillnessmightbeonyourskin.Therefore,batheorshowerbeforecomingtoworkeachdayand...keepyourhaircleanandproperlycovered,keepfingernailscleanandcutshort. Howyoudressalsoplaysanimportantroleinpreventingfoodborneillness.Dirtyclothescanbeasourceofharmfulmicroorganisms.Therefore,besureto:

• Wear a clean hat or other hair restraint–thiswillkeepyoufromtouchingyour hairaswellaskeepyourhairfromfallingintofood. • Wear clean clothing–ifyoucan,putyourworkclothesonwhenyouarriveatwork. • Remove your apron whenever you leave the kitchen–takeoffyourapronand properlystoreitbeforetakingoutthegarbageorusingtherestroom. • Remove all jewelry while working–theonlyexceptionisthatyoucanweara plainweddingband.

Proper Glove Use Glovescanhelpkeepfoodsafebypreventingcontactbetweenyourhandsandfood.However,ifglovesarenotproperlyused,theglovesthemselvescouldcontaminatefood.Contaminationismakingsomethinguncleanorunsafethroughimproperhandling.Therefore,whenwearinggloves:

• Wash your hands before putting them on and before changing to a fresh pair. • Change them often–whentheybecomedirtyortorn;afterhandlingrawfood; andatleasteveryfourhoursduringcontinualuse. • Never wash and reuse them–onlyusethemonetime. • Never wear gloves when handling money.

Hands Hands,likeglovesanddirtyclothes,canalsocontaminatefood.Topreventthis:

• Keep fingernails clean and cut short–longfingernailsaremoredifficulttokeepclean. • Do not wear nail polish–itcanhidedirtundernailsandmightflakeoffintofood. • Do not wear false nails–theyaredifficulttokeepcleanandcanbreakoffintofood. • Cover cuts and sores on hands with a bandage–alwayswearaglovetokeepthe bandagedryandpreventitfromfallingintofood.

5

Washingyourhandsfrequentlyandproperlywillalsopreventcontamination.Towashhandsproperly:

• Wethandswithwarmwateratahandsink. • Applyhandsoap. • Scrubforatleast10-15seconds,whilecleaningunderfingernailsandbetweenfingers. • Rinsethoroughlyunderwarmrunningwater. • Drywithasingle-usepapertowelorwarm-airhanddryer. • Usethepapertoweltoclosethewaterfaucetandtoopenthebathroomdoorwhen returningtowork. • Thewholeprocessshouldtakeatleast20seconds.

Alwayswashhandsafter:

• usingtherestroom. • handlingrawmeat,fish,orpoultry(beforeandafter). • touchingyourhair,face,body,clothingorapron. • sneezing,coughing,orusingatissue. • smoking,eating,drinking,orchewinggumortobacco. • handlingcleaningsuppliesandchemicals. • handlingdirtydishesortakingoutgarbage. • touchinganythingelsethatmightcontaminatehands,suchasunsanitizedequipment, worksurfaces,orwashcloths.

When You Get Sick Neverhandlefoodwhenyouaresickbecauseyoucouldcontaminatefoodandmakeotherssick.Thisisespeciallycriticalifyouhavebeendiagnosedwithafoodborneillness.Neverworkwithfoodifyouhaveafoodborneillness! Also,tellyourmanagerifyouaresickorarenotfeelingwell.And...alwaysletyourmanagerknowifyouhave:

• diarrhea • vomiting • sorethroatwithfever • jaundice(yellowingoftheskinandeyes)

Ifyoubecomesickatwork,yourmanagermightaskyoutostopworkingaroundfoodorequipment.Remember–sickworkerscancontaminatefoodandmakeotherssick.

6

Application ExercisesCan They Handle It?Directions:Foreachsituation,shouldtheworkerbeworking?

Yes No Suehasdevelopedasorethroatwithfeversincecomingtowork.

Yes No Cindyhasitchyeyesandarunnynose.

Yes No Tomvomitedseveraltimesbeforecomingtowork.

Yes No Juanitahashadasorethroatforseveraldaysbutstillcametoworktoday.

Yes No Rhondahasmadeseveraltripstothebathroombecauseshehasdiarrhea. Yes No Paulhasbeencoughingallmorning.

What Did Karen Do Wrong?Directions:Kareniswashingherhandsafterhandlingrawchicken.Markan“X”nexttoeachstepthatKarendidnotproperlyfollow.

_____Karenwetsherhandswithwarmrunningwaterattheproducesink.

_____Karenputsdishdetergentonherhandsandlathersup.

_____Karenscrubsherhandsfor20seconds.

_____Karenrinsesthemthoroughlyunderrunningwater.

_____Karendriesherhandsusingapapertowel.

ForeachstepthatKarendidnotproperlyfollow,whatshouldshehavedone?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

7

Check Their HandsDirections:Whatmusteachofthefollowingworkersdobeforetheybeginhandlingfood.

Maria–shehaspolishednails.

________________________________________________________________________

Janine–shehaslongnails.

________________________________________________________________________

Samantha–shehasshortnails.

________________________________________________________________________

Bob–hehasasoreonthetopofhishand.

________________________________________________________________________

What Did Sue Do Right?Directions:Beforegoingtowork,Suetookashower,trimmedherfingernails,andputonafreshcoatofnailpolish.Shethenputonherbracelet,awatch,andhercleanclothesandwenttowork.WhatdidSuedorightandwhatdidshedowrong?

Right Wrong

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

8

Test Your Knowledge – True or False

T F Jewelryshouldnotbewornwhenhandlingfood.

T F Nailpolishandfalsefingernailscanbewornwhenhandlingfoodif single-useglovesareworn.

T F Batheorshowerbeforecomingtoworkeachday.

T F Afterwashingyourhands,rinsethemundercoolwater.

T F Youcancontaminatefoodifyoutouchitaftersneezingintoyourhands.

T F Washyourhandseachtimeyoutouchyourfaceorhair.

T F Adirtyaproncouldbeasourceofharmfulmicroorganisms.

9

Thermometers Anothermajorcauseoffoodborneillnessistemperatureabuseofpotentiallyhazardousfood.Potentiallyhazardousfoodsarelowacid,moist,andcontainsomeprotein.Temperatureabuseoccurswhenpotentiallyhazardousfoodisbetween41ºand140ºFforfourhoursorlonger.Thetemperaturerangebetween41ºand140ºFiscalledthetemperaturedangerzone.Whenfoodisinthistemperaturerange,harmfulbacteriacangrow,multiply,andpossiblycausefoodborneillness.Topreventtemperatureabuse,minimizethetimethatpotentiallyhazardousfoodisinthetemperaturedangerzoneby:

• checkingthetemperatureofpotentiallyhazardousfoodduringstorage,aftercooking, andwhileholdingbeforeandduringserving. • checkingthetemperatureofrefrigerators,freezers,andhot-holdingcabinetsevery morning. • recordingtemperatureobservationsontheappropriatemonitoringform. • followingthecorrectiveactionsoutlinedinyourHACCPbinderwhentemperature standardsarenotmet.

Calibration Theonlywaytoproperlychecktemperaturesistouseanaccuratethermometer.Checktheaccuracyofallfoodthermometers: • atleastonceaday. • everytimeathermometerisdropped. • afterithasbeenexposedtoextremetemperatures. Youcanuseoneoftwomethodstochecktheaccuracyofyourfoodthermometers.Themostcommonlyusedmethodistheice-pointmethod.Immersethestemofthethermometerinacontainerofcrushediceandcoldwaterandwaitabout30seconds.Thethermometershouldread32ºF.Ifitdoesnot,itneedstobeadjusted.Thesecondmethodusesboilingwater.Boilwaterandthenimmersethestemofthethermometerinthewater.Beverycarefulwhenusingthismethodsothatyoudonotburnyourself.Thereadingshouldbe212ºF.Ifitdoesnot,thenadjustthethermometersothatitdoes.

10

Application ExercisesWhat’s Wrong?Directions:InthespacebelowdescribewhatSamanthadidwrong.

Samanthaisresponsibleforcheckingtheaccuracyofthefivemetal-stemthermometersthatareusedtocheckfoodtemperatures.Shegetsallofthemetal-stemthermometersfromtheirstoragelocation.Shethengetsalargedrinkingcupandfillsitwithicecubesandthencoldwater.Sheletsitgetcold.Shethenputsallofthethermometersintotheicewater.Threeofthethermometerswereat32ºF.Twowerenot.SamantharecordsontheDailyProductionPlanthatshehascheckedtheaccuracyofthethermometers.Sheputsthethermometersbackintotheirstorageplacesothattheycanbeusedlaterintheday.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Test Your Knowledge – True or False

T F Ifmeasuringthetemperatureofready-to-eatfoods,cleanbutdonot sanitizetheprobeorstemofthethermometerbetweeneachuse.

T F Foodisinthetemperaturedangerzonewhenitisbetween41°Fand145°F.

T F Checktheaccuracyofallfoodthermometerseachdaybeforethey areused.

T F Thecorrectreadingofathermometermustbe45oFwhenusingthe ice-pointmethodtocalibrateathermometer.

T F Toaccuratelycheckthetemperature,fillacontainerwithcrushediceand thencoldwater.Insertthethermometerprobeintothecontainerandthen checkthetemperature.

11

Purchasing and Receiving Allfoodthatisusedinyourschoolkitchenmustbefromasafeandapprovedsource.Safeandapprovedsourcesaresuppliersthatmeetpertinentlawsandregulations. Inspectallfooddeliveriesbeforeputtingtheminstorage.Usethecriteriathatisin2-5:SafeFoodHandlingofyourHACCPbindertodetermineiffoodsthataredeliveredwillbeacceptedorrejected.

Criteria for Accepting or Rejecting a Food Delivery

Food

Raw meat and poultry

Raw seafood

Fresh produce

Dairy products

Eggs

Refrigerated and frozen processed food

Criteria to Accept Delivery

41ºForcolder.StampedwithUSDAinspectionstamp.Goodreddish-pinkcolorandnoodor.Packagingcleanandingoodconditionandnosignsoftampering.

41ºForcolder.Goodcolorandnooff-odors(ammoniaodor).Fleshisfirmandshinywithnobrownishoryellowishdiscolorations.Skinandflesharemoistbutdonothaveaslimyfeel.Packagingcleanandingoodconditionandnosignsoftampering.PackedUnderFederalInspectionsealispresent.

Cleanandgoodconditionandnosignsoftampering.Ifproduceiscutorprocessed,itmustbeat41ºForcolder.

41ºForcolder.Packagingcleanandingoodconditionandnosignsoftampering.Allproductsarepasteurized.

Shelleggsat45ºForcolder;liquideggsat41ºForcolder.Cleananduncracked.Packagingcleanandingoodconditionandnosignsoftampering.

41ºForcolder;iffrozen,theproductisrocksolid.Packagingcleanandingoodconditionandnosignsoftampering.

12

Food

Foods in reduced oxygen packaging (ROP)

Canned foods

Dry foods

Ultra-high temperature pasteurized food (UHT)

Baked Goods

Criteria to Accept Delivery

Iftheproductrequiresrefrigeration,itisat41ºForcolder.Packagingcleanandingoodconditionandnosignsoftampering.Labelscanbereadandattachedtotheproduct.

Containercleanandingoodconditionandnosignsoftampering.Labelintact.Norustorcorrosionofthecan.Nobulges.Iftherearedents,thedentsarenotsharpandarenotonaseam.

Packagingcleanandingoodconditionandnosignsoftampering.Nosignsofpestinfestation.

Packagingcleanandingoodconditionandnosignsoftampering.Ifproductrequiresrefrigeration,itisat41ºForcolder.Labelisattachedandcanberead.

Packagingcleanandingoodconditionandnosignsoftampering.Productsarenotmoldy.

13

Application ExercisesAccept or RejectDirections:Markwithan“X”,whichofthefollowingfoodsshouldbeaccepted.

_____Tenpoundpackageofgroundbeefthatisgrayincolor

_____Twocartonsofshelleggsthatareat50ºF _____25-poundbagofflourwithasmalltearinthebottomcorner

_____Caseofcannedcorn,onecanisslightlydentedbutthedentisnotontheseam

_____Two,one-galloncontainersofmilkthathaveasell-bydateofyesterday

_____Frozenpizzasthathavethawedcompletely

_____Packagedlettucethatisinacleanbagthatislabeled

Test Your Knowledge – True or False

T F Shelleggsthatareat45ºFaresafetoaccept.

T F Youcanacceptdentedcansaslongasthedentisonlyontheseam.

T F Meatthatisbrownincolorisokaytoacceptbecauseitwillbecooked.

T F Checkthetemperatureofeverycartonofmilkbeforeputtingintostorage.

T F Ifafrozenfoodisrockhard,itcanbeputinthefreezer.

T F Watermarksonacontaineroffrozenfoodisasignoftemperature-abuse.

14

Storage Whenfoodisnotproperlystoredoritisnotusedinatimelymanner,itcouldbecomeunsafetoeat.Unsafestoragetemperaturesalsocreateconditionsthatallowharmfulbacteriatogrow.Unsafestoragepracticescouldmakefoodunsafetoeat.

Safe Storage Guidelines • Donotremovethelabelsfromcommerciallyprocessedfood.Ifremoved,labelthe containerwiththenameofthecontents. • Dateeverythingwhenitisreceived. • Rotateproductstoensurethattheoldestfoodisusedfirst–firstin,firstout. • Throwoutfoodthatispastdated. • Storefoodindesignatedareasawayfromwallsandatleastsixinchesabovethefloor. • Keepallstorageareasclean,dry,wellventilated,andattheproperstoragetemperatures. • Cleanallstorageareasonaregularbasis.

Chemical Storage • Storecleaningsuppliesandotherchemicalsawayfromallfood,dishes,utensils,linens, andsingle-useitemsandatleastsixinchesabovethefloor. • Keepcleaningsuppliesandchemicalsintheiroriginalcontainers. • Ifcleaningsuppliesandchemicalsarenotintheiroriginalcontainers,clearlylabelthe sideoftheholdingcontainerwiththenameofthecontents.Donotlabelthelidbecause lidsareinterchangeable. • KeepMaterialSafetyDataSheets(MSDS)inthechemicalstoragearea.

Frozen Storage • Placeafreezerthermometernearthefrontofthefreezer. • Keepthetemperatureat0°Forcolderandchecktemperaturedaily. • Placefrozenfooddeliveriesinthefreezerassoonastheyhavebeeninspected. • Storeawayfromwallsandatleastsixinchesabovethefloor. • Donotoverloadfreezersandstorefoodtoallowforgoodaircirculation. • Neverputhotfoodinsidethefreezer. • Ifnecessary,defrostfreezersregularly. • Keepthefreezerclosedasmuchaspossible.

15

Refrigerated Storage • Placearefrigeratorthermometeronthetopshelfnearthedoor. • Keeptemperatureat39°Forcolderandcheckeachday. • Donotlineshelveswithfoilorothermaterialsbecausethispreventsfoodaircirculation. • Storefoodtoallowforgoodaircirculation. • Storefoodawayfromwallsandatleastsixinchesabovethefloor. • Storerawfoodsbelowcookedorready-to-eatfoods. • Donotputlargevolumesofhotfoodintotherefrigeratortocool. • Coverfoodproperlytopreventcross-contamination.

Dry Storage • Settemperaturebetween50°Fand70°Fandcheckoncepermonth. • Ifpossible,maintainhumiditylevelsbetween60%and70%. • Storedryfoodawayfromwallsandatleastsixinchesabovethefloor. • Keepdryfoodoutofdirectsunlight. • Storefoodindurablecontainersthatcannotbedamagedbywaterorpests.

Hot-holding Cabinets • Placeathermometeronthetopshelfnearthefrontoftheunit. • Settemperatureat140°Forhotterandcheckbeforeputtingthefirstpanoffoodintothecabinet.

First In, First Out (FIFO) Past-datedfoodwillloseitsqualityandsometimesbecomeunsafeovertime.Firstin,firstout(FIFO)isonewaytopreventthis.Whenfoodsarereceived,puttheoldestinthefrontandthenewestintheback.Throwoutfoodsthatarepast-dated.

Preventing Cross-Contamination during Storage Whenharmfulmicroorganismsaretransferredfromonethingtoanother,cross-contaminationhasoccurred.Ifyouarenotcareful,itcanhappenveryeasilyduringstorage.Forexample,cross-contaminationcantakeplacewhenrawfood(likechicken)touchesordripsontoaready-to-eatfood(likelettuce).Or,itcanhappenwhenfoodisstoredinacontainerthathasnotbeenproperlycleanedandsanitized.Topreventcross-contaminationduringstorage:

• Store food in designated storage areas–keepfoodawayfromdishwashingareas, garbagerooms,andfurnacerooms.Neverstorefoodnearchemicalsorcleaningsupplies, andkeepitoutfromunderstairwaysandpipes.

16

• Store food in cleaned and sanitized containers–coverwithtight-fittinglids, plasticwraporaluminumandlabelthenewcontainerwiththenameofthefood, amountoffood,andthedatetobeused. • Store raw meat, fish, and poultry separately from prepared and ready-to-eat food– iftheseitemscannotbestoredseparately,storerawfoodsbelowpreparedorready-to-eat food.Storerawmeat,fish,andpoultryinthefollowingorderintherefrigerator:whole fish,beef,andpork;groundmeatsandfish;andwholeandgroundpoultry.

Storage Temperatures for Select Foods

Food Temperature Other Requirements

Raw meat 41°F Tightlywraporplaceitinadeepcontainer.

Raw poultry 41°F Storeice-packedpoultryinself-drainingcontainers.

Changeiceoftenandsanitizethecontainerregularly.

Raw fish 41°F Tightlywraporstoreinoriginalpackaging.

Shell eggs 41°F Usewithinfourweeksofthepackingdate.

Dairy 41°F Discardifpasttheuse-byorexpirationdate.

Frozen dairy6°F-10°F Discardifpasttheuse-byorexpirationdate. products

Fresh produce Varies Storeinacleancontainer.

Cut produce 41°F Ifdeliveredpackedonice,storethatway.

Reduced oxygen

41°F Discardifpasttheuseuse-byorexpirationdate. packaged (ROP) foods

UHT foods 50°F-70°F Onceopened,storeat41°Forcolder.Readthelabel

todetermineiftheproductneedstoberefrigerated.

Canned/dry 50°F-70°F

Ifremovedfromitsoriginalpackaging,storeinairtight, food clearlylabeledcontainers.

17

Date Marking Onecommoncauseoffoodborneillnessispreparingfoodtoofarinadvanceofservice.Manyschoolspreparefoodsinadvancebecauseitiseconomical.Thesefoodsarecalledpre-preparedfoods.Manyschoolsalsosaveleftovers,somethatmustbeproperlycooled.Pre-preparedfoodscanbefrozenforuptofourweeksandleftoverscanbefrozenorrefrigeratedforuptothreedayssoitisimportanttoknowwhichiswhich.

• Pre-prepared Foods–menuitems(ormenuingredients)preparedinadvanceforfuture servicebeyondaspecificmeal.Thesearefoodsthataremadein-houseandthenfrozen foruptofourweeks.Examplesincludecookedgroundbeef,spaghettisauce,chili,and bread.Thisdoesnotincludecommerciallyprocessedpre-preparedfoods,suchasHot Pocketsorfrozenpizza.Followthemanufacturerguidelinesforthestoragetimeof commerciallyprocessedfoods.

• Leftovers–menuitems(ormenuingredients)thatarepreparedin-houseforaspecific day’sserviceandthatarenotserved.Examplesincludeapotofsoupthatisinahot-holding cabinetorahalfemptypanofhotdogchilithatisontheservingline.Leftoversalso includeopenedcontainersorpackagesofcommerciallyprocessed,ready-to-eatfoods, suchaspotatosalad,tunasalad,ordelimeats.Thesefoodsmustalsobeusedwithinthree daysfromthedatethepackageisopenedorusedbythedatestampedonthepackage, whicheverissooner.

Handling Pre-prepared Foods Onlythefoodsthatareonthepre-preparedlistinBinder1:RecipeandMenusoftheHACCPPlancanbefrozenforuptofourweeks.Preparedfoodsmustbestoredinshallowcontainerssotheywillfreezequickly.Thecontainermustbecoveredwithalidorappropriatefreezerwrap.Allpre-preparedfoodsmustbelabeledas:

Pre-prepared NAME OF FOOD, amount and the date and time the item was prepared

Thismustbewrittendirectlyonthefreezerwraporonfreezertapethatissecuredtothelidorwrapusingablackpermanentmarker. Ifamenuitemisnotonthelistand/orthehandlingproceduresarenotontherecipe,thentheitemmustbehandledasaleftoverandusedwithinthreedays.Furthermore,onceanitemthatisonthelistispreparedforservice,anyremainingportionsmustbehandledasaleftover.Forexample,cookedgroundbeefthatwaspreparedandfrozentwoweeksagoisusedtomakespaghettisauceonaMonday.Onepanofspaghettisauceisstillinthehot-holdingcabinet,thispanmustberefrigeratedorfrozenandusedwithinthreedays.Justbecauseitisonthelistofpre-preparedfoods,doesnotmeanthatitcanbefrozenagainandsavedforanadditionaltwoweeks.

18

Handling Leftovers Allleftovers–potentiallyhazardousornon-potentiallyhazardous,refrigeratedorfrozen–mustbeusedwithinthreedays.Thisdoesnotincludeunopenedcontainersofcommerciallyprocessedfoods,suchaspretzels,muffins,andmilk,thatwereontheservingline. Furthermore,itisimportanttorememberthatnotallfoodscanbesavedasaleftover.Ifthefoodispotentiallyhazardous(asindicatedonthestandardizedrecipeorprocedure),thenyoumustcheckitstemperaturetobesurethatitcanbesafelysavedasaleftover.Ifthetemperatureis140°Forhotteror41°F,thenyoucansafelysaveitasaleftover.Allleftoversthathavebeendeterminedtobesafemustbecoveredandlabeled:

Leftover NAME OF FOOD, amount and date and time item was prepared and is to be used

Thisinformationmustbewritten,usingablackpermanentmarker,directlyonthewraporontapethatissecuredtothelidorwrapusingablackpermanentmarker.Alsonotetheamount,thetemperature,andthedatetheitemistobeusedinsection15ofyourDailyMealProductionPlan.Iftheitemisnotatasafetemperature,theitemmustbethrownitout.Notethisinsection12ofyourDailyMealProductionPlan. Allleftoversmustbeusedwithinthreedaysfromthedateofpreparation.Iftheleftoverispotentiallyhazardousandistobeservedhot,itmustbereheatedto165°Forhotterbeforeserving.Iftheleftoverispotentiallyhazardousandistobeservedcold,itmustbeheldat41°Forcolderbeforeserving.Preparedfoodsandleftoversshouldbereheatedonlyonetimeafterinitiallycookingthemandthendiscarded.

19

Application ExercisesWhat Is the Correct Storage Temperature?Directions: Recordtheproperstoragetemperatureforeachfooditeminthespaceprovided.

_____Individualcartonsofmilk _____Freshchickenpieces

_____Choppedlettuce

_____Precookedfrozenbeefpatties _____Cansofsoup

_____Freshgroundturkey

_____Liquidpasteurizedeggs

_____Bagofflour

_____Wholeapples

_____Frozenpizza

_____Commerciallyprocessedbrownies

_____Cannedfruitcocktail

_____Cutbananas

_____Tunasaladmadein-house

20

What’s Wrong?Directions:InthespacebelowdescribewhatJanetdidwrong.

AshipmentwasdeliveredtoHilltopElementaryinearlyMay.Janet,whowasinchargeofreceiving,inspectedtheshipmentandimmediatelybeganstoringtheitems.Sheloadedacaseofsourcreamonthedollyandwheeleditovertothereach-inrefrigerator.Whensheopenedtherefrigerator,shenoticedthatitwasfull,however,shedidfindaplaceforthesourcreamonthetopshelfnexttoseveralpackagesoffreshgroundbeef. Next,sheputseveralcasesoffreshgroundturkeyinthewalk-inrefrigerator.Shenoticedthatthetemperatureontheoutsideofthewalk-inwas39°F.AsJanetmovedinside,shebumpedintoahotstockpotofchilithatwasonthefloor.Shemovedthechilioverandmadeaspaceonthefloornexttothedoorforthegroundturkey. Janetreturnedtothereceivingareaandloadedseveralcasesofpastaonthedolly.Shestackedtheboxesonshelvesinthedrystoreroomandgaveaquickglanceatthethermometerinthedrystorageroom,whichwas90°F.Whenshewasfinishedstackingtheboxes,Janetreturnedthedollytothereceivingarea.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

21

Organize this RefrigeratorDirections:Organizeyourrefrigeratorsothateachfoodisprotectedfromcross-contamination.Tohelpyoudoso,identifywhichofthefollowingfoodsiscookedorready-to-eatbymarkingan“X”inthespacenexttheproducename.Thenorganizeallfoodintherefrigerator.

_____Groundturkey

_____Choppedlettuce

_____Shelleggs

_____Leftoverspaghettiandmeatsauce

_____Freshtomatoes

_____Tunasalad

_____Americancheeseslices

_____Rawchickenpieces

22

Test Your Knowledge – True or False

T F Youmuststoredeliveriesimmediatelyafteryouhaveinspectedthem.

T F Youmustcheckthetemperaturesofallrefrigeratorseachday.

T F Youmuststorefoodsthataretheoldestinthefrontandthe newerfoodsintheback.

T F Leftoverchilimustbeusedwithinfourdays.

T F BreadthatwaspreparedonJanuary6andthatisfrozenmustbe usedbeforeFebruary6.

T F Allproducemustbewashedbeforestorage.

T F Freezertemperaturesneedtobecheckedatleastonceperweek.

T F Youcanstorecleaningsupplieswithfoodaslongasthecontainer isproperlylabeled.

T F Foodsmustbestoredatleastsixinchesabovethefloor.

T F Rawmeatmustalwaysbestoredbelowcookedorready-to-eatfood.

T F Unopenedcartonsofmilkthatareontheservinglineatthe endofthedaymustbeusedwithinthreedays.

23

Preparation Threethingstorememberwhenpreparingfood–preventcross-contamination,preventtemperature-abuse,andpracticegoodpersonalhygiene.

Prevent cross-contamination by: • Washinghandsproperlybeforeworkingwithfoodandaftertouchingrawmeat,poultry, orseafood. • Usingdifferentcuttingboardsandutensilstokeeprawandready-to-eatfoodseparate. • Cleaningandsanitizeallworksurfacesandequipmentaftereachtask,especiallyafter workingwithrawfood. • Preparingrawandready-to-eatfooditemsinseparateareasofthekitchen,ifpossible.

Prevent time-temperature abuse.Harmfulmicroorganismsgrowandmultiplyattemperaturesbetween41°Fand140°F(thetemperaturedangerzone).Minimizetheamountoftimefoodisinthetemperaturedangerzoneby: • Removingonlyenoughfoodfromtherefrigeratorthatcanbepreparedinonehour. • Refrigeratingfoodifinterruptedduringpreparation. • Refrigeratingorcookingfoodassoonaspreparationiscomplete.

Practice good personal hygiene.Washinghandsfrequentlyandproperlyduringfoodpreparationisimportant.Keepingclothescleanandnailscleanandshortisalsoimportant.Andneverworkwithfoodifyouaresick.

Thawing Frozen Foods Freezingdoesnotkillmicroorganisms,butitdoesslowtheirgrowth.Whenfrozenfoodisthawed,theoutersurfacemightwarmupenoughtoallowharmfulmicroorganismstogrow.Becauseitcantakemorethanfourhourstothawmostfoods,thawfood:

• In a refrigerator at 41°F or colder–planaheadwhenthawinglargeitemssuchas turkey–theycantakethreetofourdaystothaw. • Under cool running water–thewaterflowmustbestrongenoughtowashfood particlesintothesinkdrain. • In a microwave oven if the food will be cooked immediately–largeitems,suchas roastsorturkeys,mightnotthawwellinamicrowaveoven. • As part of cooking–whencookingfrozenhamburgerpatties,thehamburgersarethawed andthencookedtoaminimuminternaltemperatureof155°Ffor15secondsallinonestep.

24

Cooking Temperatures Aftersafelypreparingfood,cookittoasafetemperaturetokillharmfulmicroorganisms.Alwaysuseaproperlycalibratedthermometertocheckifafoodhasbeensafelycooked.

Cooking Temperatures for Select Food items:

Food Safe temperature

Poultry 165°F

Stuffing and stuffed meat 165°F

Dishes that include potentially hazardous ingredients 165°F

Ground meats (including beef, pork, and other meat or fish) 155°F

Injected meats (including brined ham and flavor-injected roasts) 155°F

Pork, beef, veal, and lamb 145°Fforsteaks/chops 155°Fforroasts

Fish, whole or fillets 145°FStuffed fish (or stuffing containing fish) 165°FGround, chopped, or minced fish 155°F

Shell eggs for immediate service 145°F Shell eggs that will be hot-held 155°F

Fruits or vegetables that will be hot-held 140°F

Commercially processed, ready-to-eat food to be hot-held 140°F

Potentially hazardous food cooked in a microwave oven 165°F

When cooking in a microwave oven: • coverfoodtopreventdrying. • cookfoodto165°F. • rotateorstirfoodhalfwaythroughcooking. • takefood’stemperatureandletstandfortwominutesaftercooking.

25

Other Preparation Tips • Leaveallingredientsintherefrigeratoruntiltheyarereadytobemixed. Preparesaladsinsmallbatchestopreventtime-temperatureabuse. • Cookeggsthatarecrackedopenandcombinedinabowlrightaftermixing. • Preparebatterinsmallbatchesandimmediatelyrefrigeratewhatisnotusedat 41°Forcolder. • Neverusethesamecontainerofbatterorbreadingformorethanoneproduct.Throw awayanyunusedbatterandbreading. • Preparefruitandvegetablesawayfromrawmeat,poultry,seafood,andeggs.Wash fruitandvegetablesundercoolrunningwaterbeforecutting,cooking,orcombining themwithotheringredients.Refrigerateallcutfruitsandvegetables.

Cooling and Reheating Food Coolingandreheatingareimportantstepsinthepreparationoffood.Duringcooking,minimizethetimefoodisinthetemperaturedangerzone.Whenreheatingfood,makesureitquicklyreachesasafetemperature.Beforecoolingfood,reducethequantityorsizeofthefoodbydividinglargefooditemsintosmallerportions.

Four methods for cooling food: • Placefoodinanice-waterbathandstirfrequently.Oncecooled,pourfoodintoapan, looselycover,andrefrigerate. • Placetightlypackagedfoodinablastchillerortumblechiller. • Cutlargepiecesofmeatintosmallerpiecesbeforerefrigerating. • Putfoodinapanatadepthofnomorethantwoinches,looselycover,andrefrigerate.

When reheating food: • Reheatpreviouslycooked,potentiallyhazardousfoodto165°Forhotterforfifteenseconds withintwohours.Ifthefoodhasnotreachedthattemperaturewithintwohours,throwitout. • Neverreheatfoodsmorethanonetime.

26

Application ExercisesLet’s Get Cooking Directions: Recordthesafecookingtemperatureforeachfooditem.

_____Rawbeefpatties

_____Fishsticks

_____Chiliwithgroundbeef

_____Toastedcheesesandwich

_____Spaghettiwithmeatballs

_____Frozenpizza

_____Greenbeans

What’s Wrong?Directions:InthespacebelowdescribewhatdidSharondadowrong.

At12:30p.m.,Sharondacheckedthetemperatureofapanofspaghettiwithmeatsaucethathadbeenontheservingline.Itwasat140°F.Shelooselycovereditbeforeputtingitintotherefrigerator.At2:45p.m.,shecheckedthetemperatureandfoundthatthepanofspaghettiwithmeatsaucewasat86°F.Thenextday,Sharondapulledoutthepanofspaghettiandreheateditto165°Fbeforeputtingitontotheservingline.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

27

What’s Wrong?Directions:InthespacebelowdescribewhatAnndidwrong.

Annisresponsiblefortakingthetemperatureofallfoodsbeforetheyareputontheservingline.Lasagnaisbeingservedthatday.At10:30a.m.beforesheremovesthelasagnafromtheoven,shechecksitstemperatureusinganoventhermometer.Thereadingisover150°FsoAnnpullsitoutoftheovenandputsitintoahotcabinet.Shenotes150°Fonthedailyproductionsheet.At11:00a.m.shechecksthetemperatureofthelasagnawithametal-stemmedthermometerbeforeputtingitontheservingline.Itisat132°F.Annfiguresthatonlythirtyminuteshaspassedsosheputsthelasagnaontheservingline.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Test Your Knowledge – True or False

T F Cookturkeyto155°Forhotterforfifteensecondstomakeitsafetoeat.

T F Cookbeefhamburgerpattiesto145°Forhotterforfifteenseconds tomakethemsafetoeat.

T F Cuttingmeatintosmallpiecesisonewaytocoolitproperly.

T F Immersingfrozenfoodunderwarmrunningwaterisasafewaytothawfood.

T F Bacteriamultiplymostrapidlyatroomtemperature.

T F Leftovercasserolesshouldbereheatedtoatleast130°F.

T F Tightlycoverallfoodsthatarebeingcooledbeforeputtingthem intherefrigerator.

28

Service Foodmustbehandledsafelynotonlybeforeitisservedbutalsowhileitisbeingserved.Ifitisnot,foodborneillnesscouldresult.

Hot-holding Food • Keeppotentiallyhazardousfoodat140°Forhotter. • Checkfoodtemperatureswithathermometeratleasteverytwohours. • Onlyusehot-holdingequipmentthatkeepsfoodat140°Forhotter. • Neverusehot-holdingequipmenttoreheatfood. • Protectfoodthatisontheservinglinebyusingcoversorsneezeguards. • Preparefoodinsmallbatchessofoodisnotheldforlongperiodsoftime.

Cold-holding Food • Keepcoldfoodthatispotentiallyhazardousat41°Forcolder. • Checkfoodtemperatureswithathermometeratleasteverytwohours. • Onlyusecold-holdingequipmentthatcankeepfoodat41°Forcolder. • Donotstoreunpackagedfooddirectlyonice. • Protectfoodthatisontheservinglinebyusingcoversorsneezeguards. • Preparefoodinsmallbatchessofoodisnotheldforlongperiodsoftime.

Servers • Storeservingutensilsinthefoodwiththehandleextendedabovethecontainerrim; onaclean,sanitizedfood-contactsurface;orundercoldrunningwater. • Usecleanedandsanitizedutensilswithlonghandlestoservefood. • Nobare-handcontactwithexposedfood. • Donottouchfood-contactareasofplates,bowls,glasses,orcups. • Donotstackglasswareanddisheswhenserving. • Storeflatwareandutensilssohandleswillbetouchedandnotfood-contactsurfaces. • Useicescoopsortongstogetice.

Transportation Equipment • Makesuretransportationvehiclesareclean. • Checktemperatureofrefrigeratedvehiclesonceadaywitharefrigeratorthermometer. • Checkthatequipmentusedtokeepfoodhotorcoldiscleanandingoodworkingorder.

29

Reserving food Onceafoodtouchesthestudent’strayithasbeenserved.Onceserved,mostfoodscannotbere-servedtoanybody.Theonlyfoodsthatcanbere-servedarecommerciallypackagedfoods,suchas:

• cookies, • cartonsofmilk, • icecreambars, • bagsofchipsorpretzels,and • juiceboxes.

Forexample,ifthestudentisgoingthroughtheservinglineandputsacommerciallypackagedfoodonhisorhertrayanddiscoversthattheycannotpayforit,itcanberecoveredbythecashierandre-served.However,ifthestudentpaysfortheitem,leavestheservingline,andthenwantstoreturntheitem,theitemcannotberecoveredandre-served. Sometypesoffooddonothavetobeusedwithinthreedaysafterplacementonaservingline.Commerciallyprocessedfoodsthatareinunopenedpackagesthathavebeenonaservinglineorthathavebeendisplayedinarefrigeratedcase,suchasamilkbox,donothavetobeusedwithinthreedays.Thethree-dayruleappliestofoodsthatwerepreparedin-house,suchasfruitsaladorlasagna,aswellastoopenedpackagesofcommerciallyprocessedfood,suchasa24-packofmuffins.Rememberthoughifthepackageisdamagedinanyway,thefoodcannotbere-served.Also,ifthefoodispotentiallyhazardousandithasbeenatunsafetemperaturesthenitalsomustbethrownout.

30

Application ExercisesTo Reserve or Not to Reserve?Directions: Whichofthefollowingfoodscanbesafelyreserved?

Yes No Icecreambarsoldtoastudentbutthenreturnedtothecashier.

Yes No Cartonofmilkservedtoanelementaryschoolchildwhosaysthatthey donotwantit.

Yes No Bagofchipsthatastudentputsonhistraybuthasnomoneytopayforit sogivesitbacktothecashier.

Yes No Saladthatastudentputonthetraybutdecidestheydonotwantit.

Yes No Bagofpretzelsthatastudentboughtbutreturnedtothecashier.

Yes No Browniesbakedintheoperationthatastudentbuysbutthenwantsto exchangeforcookies.

What’s Wrong?Directions:InthespacebelowdescribewhatMaryandSharondidwrong.

MaryandSharonareworkingtheservinglineatHaysbrookMiddleSchool.MaryisresponsibleforthecashregisterandSharonforservingfood.TwostudentscamethroughthelineandSharongavethemthemealoftheday–bakedchicken,mashedpotatoes,andgreenbeans.OneofthestudentsdecidedthathedidnotwantitandwantedahamburgerinsteadsohegavehisfoodbacktoSharon.Shetookitandservedittothestudentwhowasbehindhim.Atthecashregister,onestudentdecidedthathedidnotwantthechipsthatheputonhistrayandMarylethimreturnthechips.LateronastudentcamebackuptoMaryandsaidthattheywerenotgoingtodrinktheirmilksothatshecouldgiveittosomebodyelse.Marytookitandthrewitout.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

31

Test Your Knowledge – True or False

T F Iffoodisnotheldatthepropertemperature,thosewhoeatit couldgetsick.

T F Foodheldatroomtemperatureisconsideredtobeinthetemperature dangerzone.

T F Abagofchipsthatastudentputsontheirtraycanbereturned.

T F Oncemilkisserved,itcannotbereturnedtothecashier.

T F Tongsorhandscanbeusedtodispenseice.

32

Cleaning and Sanitizing Cleaningandsanitizingisapartofyourfoodsafetyprogram.Improperlycleanedandsanitizedsurfacesallowharmfulmicroorganismstobetransferredfromonefoodtootherfoods.

• Cleaning–removingdirtfromsurfaces.Todoso,oneusesacleaningagent,suchas solventcleaners,acidcleaners,andabrasivecleaners. • Sanitizing–reducingharmfulmicroorganismsthatareonaproperlycleanedsurfaceto asafelevel.Sanitizingagentsonlyworkwhenthesurfacehasbeenproperlycleaned andrinsed.

Two types of sanitizing methods are commonly used: • Heat–usinghotwaterthatisbetween170°Fand180°For • Chemicals–chlorineat50ppminwater;quaternaryammoniaat200ppm;oriodine at12.5ppm.

Cleaningandsanitizingcanbedoneinathree-compartmentsinkorinadishmachine.Inathree-compartmentsink,fourstepsmustbefollowed:

Wash–watertemperatureatleast110°F. Rinse–watertemperatureatleast110°F. Sanitize–hotwatertemperatureof171°Forchlorinesolutionof50ppm. Air-dry–neverhanddry. Dishmachinescanalsobeusedtocleanandsanitizeitems.Ahigh-temperaturedishmachineuseshotwatertosanitizedishes.Thefinalrinsetemperaturemustbeatleast180°F.Thetemperatureofthewatermustbemeasuredatthemanifoldeverydaybeforethefirstloadofdishesiswashed.Withachemicalsanitizingmachine,thefinalrinsewatermustbebetween75°Fand120°F.

Measuring sanitizing concentration Atestkitthataccuratelymeasurestheconcentrationofsanitizingsolutionsmustalsobeavailableandused.Thestrengthofsanitizingsolutionsmustbemeasuredfrequently.

33

Food-contact Surfaces Afood-contactsurfaceisasurfacefoodtouches.Examplesinclude:utensils,cuttingboards,slicers,countertops,storagebins,bakingsheets,andrefrigeratorshelves.Food-contactsurfacesmustbecleanedandsanitized. Ifyoucannotcleanandsanitizetheiteminathree-compartmentsinkorinthedishmachine,thenyouwillneedtocleanin-place.Wash,rinse,spraywithaproperlypreparedsanitizingsolution,andairdry. Storecleanedandsanitizeditemsinaclean,drylocationthatisnotexposedtosplash,dust,orothercontaminationatleastsixinchesabovethefloorinaself-drainingpositioncoveredorinverted.

Material Safety Data Sheets (MSDS) OSHArequiresanMSDSforallhazardouschemicals.TheMSDSletsyouknowaboutthechemicalsthatyouareusing.Italsogivesyouinformationabouthowtoproperlystoreandhandlethesechemicals.OneveryMSDS,befamiliarwiththefollowingsections:

4.0 Fire and explosion data

5.0 Reactivity data

6.0 Spill or leak procedures

7.0 Health hazard data

8.0 First aid

9.0 Protective measures

10.0 Additional information/precautions

34

Application ExercisesDirections: Placean“X”nexttotheitemsthatarefood-contactsurfaces.Theseitemsneedtobebothcleanedandsanitized.

_____Stockpots _____Gasketsontherefrigerator

_____Plates _____Trashcans _____Cuttingboards _____Tablesinthediningarea

_____Walls _____Baseofthemixer

_____Forks _____Bakingsheets _____Floors

What’s Wrong?Directions:DescribewhatSarahdidwrong.

Sarahiscuttinguprawchickenbeforecookingthemtodayforlunch.Afterfinishing,sherinsestheknifeinthehandsinkanddriesitwithadishtowel.Sarah’smanagertellsherthatSueisnotcominginbecausesheissicksoshewillhavetochopuplettuceforsalads.Sarahtakestheknifesheusedwiththechickendipsitintoasanitizingsolutionandthenusesittochoplettuceforsalads.Whilemakingsalads,themanagertellsSarahthatthechickenneedstobecutintosmallpiecessoshestopschoppinglettuceandcubesthechicken.Afterfinishing,shereturnstochoppingthelettucefortheday.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

35

Test Your Knowledge – True or False

T F Surfacesmustbesanitizedbeforetheycanbecleaned.

T F Cleaningreducesthenumberofmicroorganismsonasurface toasafelevel.

T F Theexteriorofarefrigeratorisanon-foodcontactsurfacesoitneeds tobecleanedbutnotsanitized.

T F Achlorinesanitizingsolutionmustbeatleast100ppmtobesafetouse.

T F Aftercleaningandsanitizingitems,drywithacleancloth.

T F Useatestkittochecktheconcentrationofchemicalsanitizerina three-compartmentsink.

T F MaterialSafetyDataSheets(MSDS)provideinformationabout hazardouschemicals.

T F Aslicerisafood-contactsurfacesoitmustbecleanedandsanitized.

36

Integrated Pest Management Pests,suchasinsectsandrodents,cancontaminatefoodsuppliesaswellasdamageyourfacilities.Moreimportantly,theycanalsocontributetofoodborneillnessandotherdiseases.Pesticidesareoftenusedtocontrolpestsbutpesticidesalonearenotthesolution.Abettersolutionistohaveanintegratedpestmanagementprogram(IPM)aspartofyourfoodsafetyprogram.IPMminimizesrelianceonchemicalpesticides.ThetwobasicrulesofanIPMprogramaretodenypestsfoodandshelterandtoworkwithalicensedpestmanagementprofessional(PMP).

Denying Pests Food and Shelter Garbageisabreedingplaceforharmfulmicroorganismsandinsectsandcanserveasfoodforrodents.Ideally,atleastonegarbagecanineachworkareashouldhavealid.Theliddoesnothavetobeonagarbagecanwhileitisinuse.Constantlytakingoffalidandputtingitbackonisnotasanitarypracticesowashhandseachtimethistakesplace.Therefore,itisbesttokeepthelidsoffofthecanwhileitisinuse.Garbagecansareconsideredtobeinusewhenfoodisbeingprepared.Formostschoolcafeterias,garbagecanswillbeviewedasinuseduringallhoursthattheoperationisopen.Topreventotherproblemsassociatedwithgarbageandtrash:

• Useplasticlinersforgarbagecanstomakeiteasiertokeepclean. • Washgarbagecansdailyinsideandoutwithwarm,soapywater. • Keepareassurroundinggarbagecanscleanaspossible. • Userodenttrapsinandnearthegarbageareas. • Throwoutgarbagefrequentlyandproperly. • Storerecyclablesinclean,pest-proofcontainers. • Keepthedumpsteranddumpsterpadareacleaned.

Storage • Storeallfoodandsuppliesatleastsixinchesabovethefloor. • Coverfood. • Cleanupspilledfoodsimmediately. • Cleanstorageareasthoroughly. • Removefoods,suchasflour,sugar,pancakemix,fromtheiroriginalcontainersand putinproperlylabeled,food-gradecontainersthathaveatightlid.

37

General • Eliminateconditionsthatallowpeststonest. • Usetrappingdevicesorothermeansofpestcontrol. • Keepworkanddiningareasfreefromdebris. • Cleancompressormotors,suchasthoseonrefrigeratorsandfreezers,astheyare primeareasforroachesbecausetheyhaveidealtemperaturesforbreeding. • Donotstorefoodslongerthantheirrecommendedtime.

Pests Associated with Stored Food Thesepestscanincludemothsandbeetlesthatfeedonandcontaminatestoredgrainproducts,suchasflourandrice.Again,thebestcontrolisprevention.Inspectallincomingitemsforthepresenceofpests,throwawayandcleanupallspilledorcontaminateditemspromptly,andkeepthegroundsclean.UseFIFOasastoragemethodasoldstockismorelikelytobecomeinfested.Adequateventilationisnecessarytoreducemoisturelevels.Whilepreventionisthebestcontrolmeasure,existinginfestationsarebesttreatedbyatrainedandknowledgeablePMP.

Using and Storing Pesticides • Keeppesticidesintheiroriginalcontainers.Neverstorepesticidesinoldfoodcontainers. • Storepesticidesinlockedcabinetsawayfromareaswherefoodisstoredandprepared. • CheckwithyourlocalCooperativeExtensionorstateregulatoryagenciesaboutthe propermethodfordisposingofoldorexcesspesticides. • KeepacopyofthecorrespondingproductlabelsandMaterialSafetyDataSheets inyourestablishment.

38

Application ExercisesWhat’s Wrong?Directions:DescribewhatKendidwrong.

KenopenedupthekitchenonMondayandnoticedwhatlookedlikemousedroppingsinthestoreroom.Healsonoticedafewcockroachesnearthegarbagecan,whichwasnotremovedfortheweekend.Kencallsmaintenancetohavethemputinmousetrapsbutdecidestotreatthecockroacheshimself.HetakesacanofRaidandspraysitalloverthegarbagecanandinthearea.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Prepared by: AngelaM.Fraser,Ph.D.,AssociateProfessor/FoodSafetySpecialistDepartmentof4-HYouthDevelopmentandFamily&ConsumerSciencesNCStateUniversity,Raleigh,NC27695-7605

Thematerialinthisworkbook,isbaseduponworksupportedbytheNCDepartmentofPublicInstruction.Formoreinformation,contactDr.AngelaFraserat919-515-9150oratangela_fraser@ncsu.edu.

Employmentandprogramopportunitiesareofferedtoallpeopleregardlessofrace,color,nationalorigin,sex,age,ordisabilitythroughNorthCarolinaStateUniversity,NorthCarolinaA&TStateUniversity,U.S.DepartmentofAgriculture,andlocalgovernmentscooperating.