seminar agendas

2

SEMINAR AGENDAS

1 day seminar

2 day seminar

7

YOUR MAIN GOALS

1. Keeping people safe

2. Preventing food safety errors

3. Protecting the bottom line

ADVANCED.fst 2nd ed page 4

8

BenefitsReduced CostQualitySuccess

SERVING SAFE FOOD

9

NOTE: At the end of each chapter, do not miss the Training Tips slide.

EMPLOYEE TRAINING

Training of employees should include revised or new procedures.

Managers must model proper practices.

Food-safety training is the manager’s responsibility.

10

WHAT LEADERS NEED TO KNOW

If you are in charge of a food premise you need to know …

Can anyone give an example?

12

TRUE OR FALSE Ch. 11. Tofu is not a potentially hazardous

food.2. Hands can be a source of cross-

contamination.3. Toxic metals that leach through worn

cookware are a physical hazard.4. Oubreaks of foodborne illness can be

caused by improper cooling of food.5. Food contact surfaces include splash

areas.


13

LEARNING OBJECTIVES Ch. 1

Recognize the challenges to food safety in your operation.

Discuss the main types of contamination.

Identify the foods most likely to become contaminated.

Recognize how food becomes contaminated.


14

KEY TERMS Ch.1

Foodborne Illness: A disease that is carried or transmitted to people by food.

Outbreak: An incident in which two or more people experience the same illness after eating the same food.

15

CHALLENGES YOU FACE Ch. 1

Number and types of foods at risk.Food can get contaminated through

flow of food.Type of customers (High risk

population).Shortage of trained staff and high

turn-overs.

18

ACTIVITY Ch. 1

What are the main causes of foodborne illness?

(list them in order of importance)

19

Foods That Favor Rapid Micro-organism Growth

POTENTIALLY HAZARDOUS FOODS Ch. 1


20

Caused by contamination

Biological

Chemical

Physical

FOOD HAZARDS Ch. 1

27

CLEAN VS SANITARY Ch. 1Clean: Free from visible soil, food residue and other foreign

material.Sanitary: Free from harmful levels of contamination.

Kitchen area looks clean Bacteria that remain if not sanitized


28

CONSIDER THIS... Ch. 1

Read page 17.

What caused the outbreak?

29

ACTIVITY Ch. 1

Re-evaluate the causes of foodborne illness.

30

TRAINING TIPS Ch. 1

When working with personnel:

KNOW YOUR DEFINITIONS!

You need to explain contamination and cross- contamination often.

You need to provide examples.

32

TRUE or FALSE Ch. 2 Some viruses can survive cooking and

freezing. Mould only grows on surface environments;

it does not penetrate the product. Severe vomiting and diarrhea are possible

signs of a food allergy. Bacteria can only be carried inside the body

of a person or animal. Pathogens are micro-organisms that cause

disease.


33


Identify biological, chemical and physical hazards (dangers).

Describe how bacteria reproduce and grow.

Know why it is important to keep foods out of the temperature danger zone.

CONTINUED NEXT SLIDE

34


Identify allergens and their importance to serving safe food.

List ways to prevent allergens from harming customers.

Discuss common allergens and common symptoms.

Explain what to do in an emergency.

CONT’D


35

BIOLOGICAL HAZARDS Ch. 2

… are caused by

Disease causing micro-organisms.Certain plants.Fish that carry toxins (poisons).


36

BIOLOGICAL HAZARDS Ch. 2

Affect a great number of people if present in food.

Some may be hard to kill or control because they survive freezing and high cooking temperatures.


37

Micro-organisms that can contaminatefood and cause foodborne illness

TYPES OF MICRO-ORGANISMS Ch. 2

ADVANCED.fst 2nd ed page 19, 24

38

CHARACTERISTICS OF BACTERIA Ch. 2 Cause great concern to foodservice/retail

managers/operators. Living, single-celled micro-organisms.Carried by food, water, humans and

insects.Can reproduce rapidly.Some survive freezing.Some form spores.Some spoil food; others cause disease.Some cause illness by producing toxins.


39

BACTERIA MAY BE… Ch. 2

Pathogenic (disease-causing): They feed on potentially hazardous foods and can multiply quickly.

Toxigenic (poisonous): Produce harmful toxins as they multiply, die and breakdown. They are also pathogenic.

ADVANCED.fst 2nd ed page 19-20

40

ACTIVITY Ch. 2

What conditions do bacteria need to grow?

41

BACTERIAL GROWTH Ch. 2

The single cell grows and reproduces by dividing in two.


Time 0 min 40 min 1hr 20m

3 hours 6 hours 10 hrs

# of cells 1 4 16 512 262,144 More than 1 billion

Each of these cells then divide into two more cells (see 40 min).

42

WHAT BACTERIA NEED TO GROW Ch. 2


43

Food Micro-organisms require nutrients to grow

Proteins

Carbohydrates

CONDITIONS FOR GROWTH Ch2


44

CONDITIONS FOR GROWTH Ch. 2

Acidity Pathogenic bacteria grow well at a pH of 4.6 to 7.5

Raw Chicken 5.5–6.4

Egg Yolks 6.0–6.3

Butter 6.0–6.8


45


Temperature The Temperature Danger Zone(TDZ) = 4ºC to 60ºC (40ºF to 140ºF)

Most micro-organisms grow well in the TDZ

Some survive and grow outside the TDZ


46


Time Pathogenic micro-organisms can grow to high levels if they remain in the TDZ for more than four hours


47


Oxygen Micro-organisms have differentoxygen needs for growth

Aerobic need oxygen to grow

Anaerobic grow only when oxygen is absent

Facultative can grow with or without oxygen

ADVANCED.fst 2nd ed manual page 22

48


Moisture Most potentially hazardous foods have a water activity of .85 or above

Raw Chicken and Butter Water Activities of .95–1.0


49

CONTROL BACTERIAL GROWTH Ch. 2

Temperature can prevent or at least limit bacterial growth by Storing food at proper temperatures Cooking food to minimum safe internal

temperatures Holding food at proper temperatures Cooling/reheating food properly Keeping foods out of the TDZ

Time can be used as a control by: Receiving/storing food quickly Minimizing time food spends in the TDZ Labeling food with time to cook, serve or discard Serving or discarding food within 4 hours from the time it

was removed from temperature controlled equipment Discarding expired food

TEMPERATURE & TIME


50

ACTIVITY Ch. 2

List examples of diseases related toBacteriaVirusesParasitesFungi

Give examples for each category

51

BACTERIAL FOODBORNE ILLNESSESCh. 2

Foodborne Infections result when a person eats food containing harmful micro-organisms (e.g. Salmonella).

Foodborne Intoxications result from eating food containing poisonous toxins (e.g. Staphylococcus).


52

BACTERIAL FOODBORNE ILLNESSES Ch. 2

Salmonellosis Shigellosis Listeriosis Staphyloccocal food poisoning Clostridium perfringens Enteritis

Bacillus cereus gastroenteritis Botulism Campylobacteriosis E. coli O157:H7 EHEC


53

Type of Illness: Infection, possibly toxin-mediated

SALMONELLOSIS Ch. 2


54

Type of Illness: Infection

LISTERIOSIS Ch. 2


55

Type of Illness: Intoxication

STAPHYLOCOCCAL FOOD POISONING Ch.2


56

Type of Illness: Toxin-mediated infection

CLOSTRIDIUM PERFRINGENS Ch. 2


57

Type of Illness: Intoxication

BOTULISM Ch. 2


58

Type of Illness: Toxin-mediated infection

E. coli O157:H7 Ch. 2


59

One of the smallest, simplest life-form known

Do not reproduce in foods Need a host to survive Do not require a PHF to be transmitted Usually contaminate food through poor

personal hygiene May survive freezing and cooking Contaminate food and water

VIRUSES Ch. 2


60

Hepatitis A Norwalk Virus Gastroenteritis

Major Foodborne Illnesses Caused by Viruses

VIRUSES Ch. 2


61


NORWALK VIRUS GASTROENTERITIS Ch. 2

ADVANCED.fst 2nd ed manual page 27

62

Need to live in or on a host organism in order to survive

Host

Person Animal Plant

PARASITES Ch. 2


63

Freeze properly. Cook to proper temperatures. Avoid cross-contamination. Use sanitary water supplies. Wash hands properly.

Keys to Prevention

PARASITES Ch. 2

64

Trichinosis Anisakiasis Giardiasis Cryptosporidiosis Cyclospora

Major Foodborne Illnesses caused by Parasites

PARASITES Ch. 2

65


TRICHINOSIS Ch. 2

66


ANISAKIASIS Ch. 2

67

CYCLOSPORA Ch. 2

Increasing number of cases in Ontario

Mexican basil

Fecal contamination

Person-to-Person less significant

68

PROTOZOA – Giardiasis Ch. 2

Protozoa are one-celled organisms.The most common sickness is

Giardiasis, (protozoa Giardia lamblia).Giardiasis spreads from

Contaminated waterFood (inadequately cooked etc.) Infected persons

Not in the Manual but threat to water safety

69

Fungi

Moulds Yeasts Mushrooms

Commonly cause food spoilage, not illness

FUNGI Ch. 2


70

SEAFOOD TOXINS Ch. 2

Ciguatera: caused by Ciguatera Toxins.

Scombroid intoxication: caused by Scombroid Toxins.

Purchase seafood from

a reputable and approved supplier


71

PLANT TOXINS Ch. 2

Plant Toxins Fava beans Rhubarb leaves Jimson weed Water hemlock Honey from some sources Milk from some sources

Mushroom Toxins Use only mushrooms that are bought from a

reliable and approved source

Cooking and freezing do not destroy all plant toxins


72

ACTIVITY Ch. 2

Give examples of chemical and physical contaminants.

What do managers have control over?

74

Pesticides

Wash all produce before preparation

Should be applied only by a trained pest Control Operator

Toxic Metals

Should only be food-grade in utensils and equipment used to prepare and store

food

Foodservice Chemicals

Should be stored away from food

CHEMICAL HAZARDS Ch. 2

75

PHYSICAL HAZARDS Ch. 2

Do not use glasses to scoop ice.Place protective shields on lights.Remove staples, nails, and similar

objects from boxes.Always keep long hair tied back and

wear hair nets.


76

FOOD ALLERGENS Ch. 2 Allergens cause chemical changes in

individuals. Those chemical changes may cause

allergic reactions:• Itching , burning or swelling

of eyes, face ,lips, tongue

and throat

• Nausea, stomach cramps,

indigestion

• Hives • Loss of consciousness

• Severe vomiting and/or

diarrhea

• Difficulty breathing and

asthma

• Itchy, stuffy nose, sneezing • Flushing of the face and

body

• Headaches • Coma or deathADVANCED.fst 2nd ed page 33

77

FOOD ALLERGENS Ch. 2

Anaphylaxis is a severe allergic reaction that may result in death.

Pages 36 to 37 of the Manual give a detailed description of some common allergies.

CONT’D

78

FOOD ALLERGENS Ch. 2

Allergens enter a person’s system through:Ingestion (eating, drinking)Inhalation (breathing it in)Skin absorption (very rare)

CONT’D

79

ACTIVITY Ch. 2

Write on your sheet: How would you protect guests

against allergic reactions?What would be the implications if

a customer experiences an allergic reaction?

80

PROTECT YOUR GUESTS Ch. 2 Prepare foods that contain a known

allergen after all other foods. Ensure regular handwashing. Clean and sanitize everything that touches

food before switching to another food. Have list of recipe’s ingredients ready,

whether prepared in your establishment or outside.

Use approved ingredients. Do not re-work ingredients.


81

IN CASE OF AN ALLERGY EMERGENCY Ch. 2

If customer is showing symptoms, IT COULD BE A MATTER OF

LIFE AND DEATH.Inform the person in charge.Ask customer what they ate.Call 911.Ask customer to stay at

establishment until they feel better.Call local health unit.

82

CONSIDER THIS… Ch. 2

Read page 39. Can you identify why the meat

caused the outbreak?

83

TRAINING TIPS Ch. 2

When working with personnel:KEEP IT REAL!

Discuss with your employees personal stories about foodborne illnesses and allergy reactions.

Make sure your employees understand the time/temperature concept.

Control freak: Emphasize the seriousness of controlling ingredients in foods (trace amounts)

85

TRUE OR FALSE Ch. 3 There should be a sink designated for

handwashing only in every food preparation area. Beards are exempt from hair restraint

requirements. It is acceptable to chew gum in food preparation

areas. People can carry and spread disease without

showing any symptoms of the disease. Gloves are a good replacement for handwashing.


86


Describe the link between personal hygiene and foodborne illness.

Set up basic standards for personal hygiene.

Show support for good personal hygiene by setting an example.


87

GOOD PERSONAL HYGIENE Ch. 3

Critical protective measure against foodborne illness.

Customers expect it.

Establish a training program to teach employees about specific hygiene policies.

88

PROPER HANDWASHING Ch. 3

Employees must be trained to wash their hands properly AND often enough.

Ensure that a proper handwashing station and supplies are available at all times.


89

HANDWASHING STATION AND SUPPLIES Ch.3

Dedicated sink only for handwashing Convenient and accessible location Hot and Cold water Single-use soap dispenser (liquid soap) Single-use hand drying devices (paper

towel) Signage explaining proper handwashing

procedures


90

HANDWASHING STATION Ch. 3

Hot and cold running water Soap A method to dry hands A waste container Sign explaining handwashing

A handwashing station must be equipped with


91

SANITIZING LOTIONS Ch. 3

Used after handwashing.

Does not replace handwashing.

Allow to dry before touching food.

Used to lower the number of micro-organisms on skin.


92

PROPER HANDWASHING Ch. 3

1. Wet hands with hot running water

2. Apply soap 3. Vigorously scrub for at least 20 seconds

6. Turn off water with paper towel to avoid recontamination

4. Rinse hands 5. Dry hands


93

ACTIVITY Ch. 3

Ask participants to demonstrate washing their hands.

Have participants compare proper handwashing procedures to how they actually wash their hands.

94

WASH HANDS AFTER . . . Ch. 3

Using the washroom Returning from a break Handling raw foods Touching hair, face or

body Sneezing, coughing Smoking, chewing

tobacco or gum Eating, drinking

Cleaning Handling garbage Any other activity

or instance where hands may become soiled


95

HAND CARE Ch. 3

Nails – short and clean.

No fingernail polish or artificial nails.

Do not touch hair, clothes, or skin.


96

GLOVES Ch. 3

Wash hands before putting gloves and when changing into a new pair.

Gloves must be changed: If soiled or tornWhen beginning a new taskAt least every 2 - 4 hours during

continual use

If and when using gloves:


97

PERSONAL HYGIENE TIPS Ch. 3

Bathe daily and wash hands often.Wear clean clothes.Wear comfortable, low-heeled,

closed-toe shoes.Wear hair restraints (hair nets, clean

hat).Never wear jewelry (wedding bands

may be allowed in some jurisdictions).


98

HANDLING ILLNESS AND INJURY Ch. 3

Bandage and cover cuts, burns, sores, and skin infections.

Exclude foodhandlers diagnosed with a foodborne illness from the establishment.

Exclude foodhandlers from working with or around food if they have the following symptoms:

• Fever

• Diarrhea

• Vomiting

• Sore throat

• Jaundice

• Coughing or sneezing

• Dizziness


99


Read page 49.Can you identify what policies

could have prevented the outbreak?


100

TRAINING TIPS Ch. 3

When supervising personnel: Ensure that employees wash their hands

when required. Ensure clear access to washing stations. Use posters, but change them and change

their place once in a while. Glance around to check uniforms etc. Ensure that employees feel comfortable

telling you they are sick.

102

TRUE OR FALSE Ch. 4 Data loggers are the most commonly used

thermometers in foodservice. Digital thermometers should always be left

in food as it cooks. Glass or mercury thermometers can be

substitutes for metal thermometers. Puncture bulk liquid packages to take the

temperature reading. Food thermometers should be accurate to

1°C or 2°F.


103


Identify the thermometers that are safe to use in the food industry.

Know when to use food thermometers.

Know when and how to maintain thermometers.

Know when and how to calibrate a thermometer.


104

TIME AND TEMPERATURECh. 4

Temperature control is a critical aspect of food safety.

Discard food that has been in the TDZ(temperature danger zone) for more than four hours.

Have employees monitor temperature.The thermometer may be the single

most important tool you have to protect food.

105

TAKE FOOD TEMPERATURES Ch. 4

When:Food is deliveredFood is being storedFood is being thawedFood is preparedFood is cookedFood is cooledFood is on display or being heldFood is reheated


106

ACTIVITY Ch. 4

Examine the display of thermometers

Name the thermometers accordingly

107

THERMOCOUPLE Ch. 4

Measure temperature through a sensor in the tip of the stem.

Produces a digital read-outRefer to the manufacturer’s

instructions for calibration method.


108

BI-METALLIC STEMMED Ch. 4

Most commonly used in foodservice

Temperature measured through a metal stem with a sensing area (Dimple)

Must be calibrated regularly


109

BI-METALLIC STEMMED THERMOMETER Ch. 4


110

THERMISTOR Ch. 4

Digital pocket thermometerMeasures temperature though a metal

tip or sensing area.Provides a digital readout

111

OTHER THERMOMETERS Ch. 4

Infrared: Non-contact thermometer measure surface temperature using infrared technologie.

Data loggers: Record temperature readings and store it. Temperatures can be downloaded as part of a food safety program.

ADVANCED.fst 2nd ed page 54-55, 58

TTIs: Time-Temperature Indicators that change colour when packaged contents reach an unsafe temperature.

112

ACTIVITY Ch. 4

Describe or demonstrate how to calibrate a thermometer using the ice-point method

113

ICE-POINT METHOD Ch.4

1. Step 1 Fill a container with crushed ice and add drinkable water (50/50).

2. Step 2 Put the thermometer in the container with probe completely submerged, wait 30 seconds.

3. Step 3 Turn the nut until it reads 0°C (32°F)


114

Wash, rinse, sanitize and air dry thermometer before and after each use.

Calibrate regularly and when dropped. Measure internal temperatures in the

thickest part of the product. Do not let the sensing area touch the

bottom or sides of food containers. Never use mercury-filled or glass

thermometers.

USING THERMOMETERS Ch. 4


115

Meat, poultry, fish: Insert stem/probe into thickest portion

Packaged food: Insert stem/probe between two packages

Milk and other liquids: Submerge stem/probe in liquid

Bulk liquids: Fold bag over stem/probe

Live shellfish: Insert stem/probe into middle of case

CHECKING TEMPERATURES Ch. 4


116

TRAINING TIPS Ch. 4

Demonstrate, Demonstrate, Demonstrate!

Using and calibrating a thermometer requires a precise technique.

118

TRUE OR FALSE Ch. 5 Look for suppliers who allow you to inspect their

trucks. If a delivery arrives during a busy time, put off

checking expiration dates and product temperatures until the time is more convenient.

Shellfish shells should be open when they are received.

Home canned products are acceptable as long as you know the supplier.

There is no need to record a shipment if it is rejected.


119

PURCHASING AND RECEIVING Ch. 5

Foodhandlers must protect food once in enters their establishments.

Operators and managers must make sure food coming in is safe.


120

Are reliable and approved. Use refrigerated delivery trucks. Train their employees in food safety. Use protective, leak-proof, sturdy packaging. Adjust delivery time to your time. Cooperate in inspecting food when delivered. Allow you to inspect their warehouse and delivery

trucks.

Make sure your suppliers:

GENERAL PURCHASING GUIDELINES Ch. 5


121

Dedicate area for receiving

Schedule during off-peak hours

Receive one at a time Assign trained

employees Inspect delivery

trucks Must arrive in

sanitary conditions Inspect immediately

Measure product temperature

Sample bulk items and individual packages

Log in acceptable goods

Reject unacceptable goods

Remove hazards such as staples, nails before unpacking

Label and move forstorage right away

GENERAL RECEIVING GUIDELINES Ch. 5


122

PACKAGE & LABEL Ch. 5

For a product to be traceable and legal under federal law, it must be properly labeled.

Lot code: serialized number printed on container to identify and track product.

Lot coding is essential in case of a recall.


123

FACILITIES AND EQUIPMENT Ch. 5

CleanWell-litPest freeSupplied with receiving rulesSanitized carts, dollies, containersArea for washing, drying, wrapping


124

Accept Beef color: Bright

cherry red Lamb color : Light red Pork color: Pink lean

meat, white fat Texture: Firm; springs

back when touched

RejectColor: Brown or

greenish- brown, green, or purple blotches; black, white, or green spots

Texture: Slimy, sticky, or dry

Packaging: Broken cartons, dirty wrappers, or torn packaging

Odour: Sour odour

Receive at 4ºC (40ºF) or lower

RECEIVING FRESH MEAT Ch. 5


125

Accept Reject

RECEIVING FRESH MEAT Ch. 5


126

AcceptColour: No discolorationTexture: Firm; springs

back when touchedPackaging: Should be

surrounded by crushed, self-draining ice

Reject Colour: Purple or green

discolouration around the neck; dark wing tips (red wing tips are acceptable)

Texture: Stickiness under thewings or around joints

Odour: Abnormal, unpleasantodour


RECEIVING FRESH POULTRY Ch. 5


127

Accept Reject

RECEIVING FRESH POULTRY Ch. 5

128

AcceptOdour: No strong odourShell: Closed and unbrokenCondition: Received

alive; identified by shellstock identification tag. Retain tags for ninety days after product is used

RejectOdour: Strong fishy smellShell: Open shells that do

not close when tapped;broken shells

Condition: Dead on arrival

Texture: Slimy, sticky, or dry


RECEIVING LIVE SHELLFISH Ch. 5


129

Date tags when shellfish are received Keep tags on file for 90 days after last shellfish used Never mix shellfish shipments

Shellstock Identification Tags

PAPER WORK TO RETAIN Ch. 5Invoice receipts and lot coding must be retained to allow tracking of unlabeled products


130

AcceptColour: Bright red gills; bright shiny skin Eyes: Bright, clear, and fullTexture: Firm flesh that springs back when touched Package: Crushed self- draining ice

RejectColour: Dull gray gills; dull dry skinOdour: Strong fishy or ammonia smellEyes: Cloudy, red- rimmed, sunkenTexture: Soft; leaves an imprint when pressed


RECEIVING FRESH FISH Ch. 5

131

Accept Reject

RECEIVING FRESH FISH Ch. 5


132

AcceptOdour: NoneShells: Clean and uncrackedCondition: Firm, high yolks that are not easy to break and whites that cling to yolk

RejectShells: Dirty and cracked


RECEIVING SHELL EGGS Ch. 5


133

Accept Only pasteurized milk.

Reject Unpasteurized milk. Producsts made from

unpasteurized milk.


RECEIVING FRESH DAIRY Ch. 5


134

AcceptCondition: Clean,

whole and appears fresh, bright colour

Reject Odour: Unpleasant Signs: of mould Signs: of insect

infestation Signs: of bruising or

excessive brown spots

RECEIVING FRESH PRODUCE Ch. 5


135

Accept Packaging: Intact and

in good condition

RejectPackaging: Large ice

crystals on product/ package

Damaged: packageFluid or frozen liquid on

packaging

Frozen Processed FoodsReceive frozen (rock solid) at –18ºC (0ºF)

or lower.

RECEIVING FROZEN FOODS Ch. 5


136

Accept Packaging: Intact and

in good condition

RejectPast use-by dateDamaged packageFluid or frozen liquid on

packagingCondition: Discoloured,

slime, unpleasant odour

Receive at 4ºC (40ºF) or lower.

RECEIVING REFRIGERATED FOODS Ch. 5


137

Swollen ends Leaks and flawed seals Rust and dents No labels

Reject if

RECEIVING CANNED FOODS Ch. 5


138

AcceptPackaging: Intact and

in good condition

RejectProduct: Expired code date Package: Missing or unreadable labels Appearance: Unacceptable product colour; appears slimy or bubbles

MAP, Vacuum-Packed, Sous-Vide FoodsReceive refrigerated at 4ºC (40ºF) or

lower

Receive frozen at -18º (0ºF)

RECEIVING PACKAGED FOOD Ch. 5


139

AcceptContainers: can

maintain the temperatures

RejectTemperature: lower than 60ºC (140ºF)

Receive at 60ºC (140ºF) or higher

RECEIVING HOT FOODS Ch. 5


140

Reject if Holes, tears,

punctures Dampness or moisture

stains

Reject ifContains insects or

eggs, rodent droppingsAbnormal colour or

odourSpots of mouldSlimy

Packaging Product

RECEIVING DRY GOODS Ch. 5


141

Torn Bag Moisture Stain

RECEIVING DRY GOODS Ch. 5

142

TRAINING EMPLOYEES TO RECEIVE Ch. 5

Employees should be able to:Judge product qualityCheck for proper temperatureIdentify lot codesIdentify food that has thawed and

refrozenRecognize signs of insects or rodents

143

Keep the unacceptable food separate

Notify delivery person of the problem, compare to original purchase agreement

Do not throw out the rejected food or let the delivery person remove it until a signed adjustment or credit slip is in hand.

Make detailed record in log

REJECTING SHIPMENTS Ch. 5


144

ACTIVITY Ch. 5

Here are foods of varying freshness.

Separate into several groups.Within your group, identify

which items you would receive and which you would refuse.

145


Read page 71.Can you identify what was

done incorrectly? What could be the possible

result?

146

TRAINING TIPS Ch. 5

When supervising personnel:

Train the employees to receive or refuse products… It gives them confidence to reject a shipment if necessary.

148

TRUE OR FALSE Ch. 6 Wash fruit and vegetables before storing. Material Safety Data Sheets are used to log

temperatures in food storage areas. Use your storage freezer to cool food

before refrigerating it. The warmest area in a refrigerator is near

the door. Store raw ground meat below raw chicken.


149


Set-up storage standards and procedures.

Provide storage equipment and facilities.

Use the different types of storage facilities appropriately.

Store foods safely.

150

ACTIVITY Ch. 6

List as many reasons as you can for storing food properly.

151

GENERAL STORAGE GUIDELINES Ch. 6 Keep food out of the TDZ Ensure food is labelled with: date received

or expiration date or date prepared or date it should be discarded.

Use FIFO method. Measure and record temperatures of

storage area and food (HACCP). Follow corrective actions if

Temperature abuse Passed expiration date Wrong temperature in storage area

Clean up spills, leaks, remove dirty packaging and trash.


154

COLD STORAGE Ch. 6

To prevent bacteria from growing, keep potentially hazardous foods cold in: Refrigerators Deep chilling units Freezers

Use for storage units for storage only. Monitor temperatures. Avoid overloading. Keep door shut . Place thermometers in warmest and coldest areas.


156

Separately from cooked/ready- to-eat foods

Below ready-to-eat/ prepared foods

As indicated in the illustration

Store raw meats

REFRIGERATORS Ch. 6Keep food at an internal product temperature: 4°C (40°F) for short periods.


157

FREEZER Ch. 6

Use to store already chilled or frozen foods at a unit temperature of -18°C (0°F) or lower.

Regularly check unit and food temperatures.

Move frozen foods from receiving to freezer storage as soon as inspected.

Regularly defrost units. NEVER refreeze thawed food until after

thoroughly cooked.


158

PROPER DRY STORAGE Ch.6At least 15 cm (6 in.)

off the floor and 5 cm (2 in.) from the walls.

Pest free.

Well ventilated.

Cleanable and clean.

Protects from contamination during storage.


159

SPECIFIC FOODS Ch.6

MeatStorage 4°C (40°F) or lower

Freezer -18°C (0°F)

PoultryStorage 4°C (40°F) or lower


Fish and ShellfishStorage 4°C (40°F) or lower


160

STORAGE OF SUPPLIES AND CHEMICALS Ch. 6

Away from food preparation and storage areas.

In locked rooms or cabinets. In original containers or sturdy containers

labeled with contents and their hazards. Near MSDSs.

Never use empty chemical containersto store food.

Never put chemicals in used food containers.


162

ACTIVITY Ch. 6

Describe safe practices for storing cleaning chemicals and supplies in your establishment.

163


Read page 81.Can you identify the storage

errorsWhat foods are at risk?


164

TRAINING TIPS Ch. 6

When supervising personnel:EMPLOYEES SUGGESTIONS

ARE GOLD!

Ask for employees’ suggestions to solve storage problems.

166

TRUE OR FALSE Ch. 7

Thawing food at room temperature is safe.

Recipes should specify end product internal temperature.

In a buffet style serving, new food can be mixed with old food.

Prepare meat and poultry salads 48 hours before serving them.

Batters and breadings containing eggs are reusable if refrigerated.


167


Keep food safe throughout:ThawingPreparingCookingHoldingServingCoolingReheating

168

TEMPERATURE DANGER ZONE Ch. 7

Foods may pass through the temperature danger zone (TDZ) 4°C to 60°C (40°F to 140°F). Several times during preparation and service.


169

TIME-TEMPERATURE FACTOR Ch. 7

Bacteria grow when in the TDZ.

In order to limit bacteria growth, foods cannot spend more than four hours TOTAL in the TDZ.


170

THE 4 HOUR RULE Ch. 7

Never let food remain in the TDZ for more than four hours total time.

The exposure time accumulates from receiving to cooking, or end of preparation.

Begins again when food is held, cooled and reheated.


171

CROSS-CONTAMINATION Ch. 7 Keep ready-to eat foods separate from raw foods. Prepare raw meat, fish and poultry in separate

areas. Assign specific cutting boards, utensils and

containers to each type of foods. Use utensils and other equipment instead of

hands. Clean and sanitize all utensils, work surfaces and

equipment after use, when changing food and when equipment is in continual use.

Separate cloths and towels for wiping spills (color- coded).

Practice proper handwashing.


172

THAWING FOOD SAFELY Ch. 71. In a refrigerator.2. Under running potable water at a

temperature of 21°C (71°F) or lower.3. As part of the cooking process.4. In a microwave.


173

Prepare food in small batches.

Store prepared foods quickly.

Chill ingredients prior to use.

Use properly cooked/cooled leftover meats.

Keep shell eggs at 4ºC (40ºF) or below until use.

Wash fruits/vegetables before cutting, combining, and cooking.

FOOD PREPARATION GUIDELINES CH. 7


174

Cooking food to required minimum internal temperatures kills micro-organisms.

Cooking will not destroy spores or toxins.

Using a thermometer will determine that

food has been cooked properly.

Cooking is a critical control point for most foods.

COOKING Ch. 7


176

TIME-TEMPERATURE CONTROL CHART Ch. 7ITEM TEMPERATURE

Food mixes Int. Temp. 74°C(165°F)/15 sec

Pork, lamb, Veal, Beef whole cuts)

Int. Temp. 70°C (158°F)

Rare Roast Beef Int. Temp 63°C (145°F)/3 min.

Poultry (Whole) 85°C (185°F)/15 sec.

Stuffing in Poultry 74°C (165°)

Ground Meat 70°C (158°F)

Eggs 63°C (145°F)/15 sec.

Fish 70°C (158°F)

Reheating 74°C (165°)


177

HOLDING Ch. 7

Make small batches. Stir foods . Measure temperature every 2 hours. Use covered holding pans/long-handled

utensils. Never mix new food with old food. Never mix raw food with cooked food.

KEEP COLD FOODS COLD AND HOT FOODS HOT


178

HOLDING HOT FOOD Ch. 7

Use hot holding equipment to keep foods at 60°C (140°F) or higher.

Measure food temperature every 2 hours and record them in a log.

Discard food after 4 hours if not held at 60°C (140°F).

Never use hot holding equipment to reheat food.

179

Cold-holding equipment must keep food at 4ºC (40ºF) or lower.

Do not store directly on ice.

Measure internal temperature at least every two hours.

Keep foods covered.

HOLDING COLD FOOD Ch. 7


180

COOLING FOOD Ch. 7


181

COOLING FOODS Ch. 7

One-Stage (Four-Hour) Method Cool food from 60ºC to 4ºC (140ºF to

40ºF) or lower within four hours.

Two-Stage Method (FRFSC)

Cool food from 60ºC to 20ºC (140ºF to 68ºF) within two hours, and to 4ºC (40ºF) or lower in four hours.


182

REHEATING Ch. 7

Use ranges, ovens, steamers, microwaves .

Reheat cooked food to internal temperature of 74°C (165°) within 2 hours.

Only then, transfer food to holding equipment.

Reheat food in small batches.

Reheat food only once.

Record the reheating times for each food.

Add reheating times to recipes and flowcharts.


183

PROPER SERVING Ch. 7


184

1. Practice strict personal hygiene

2. Monitor time and temperature

3. Keep raw products and ready-to-eat foods separate

4. Avoid cross-contamination during handling

5. Use reputable approved suppliers

6. Cook to required minimal internal temperatures

7. Hold hot foods at 60ºC (140ºF) or above; cold foods at 4ºC (40ºF) or below

8. Cool cooked foods properly

9. Reheat to internal temperature of 74ºC (165ºF) for 15 seconds within two hours

10.Use written food-handling procedures in everyday practice, training and self-inspection

SAFE FOOD HANDLING Ch. 7


185

ACTIVITY Ch. 7

Give some examples of potential cross-contamination in your establishment.

186

ACTIVITY Ch. 7

Give examples of various food preparations.

Discuss the guidelines to be enforced.

187


Read page 99.Can you identify the errors

made in preparing and storing the food for the students?

188

TRAINING TIPS Ch. 7


BREAK DOWN PROCEDURES INTO SMALL UNITS THAT STAFF CAN EASILY REMEMBER.

Concentrate on one small unit at a time.

190

TRUE OR FALSE Ch. 8 In a HACCP system, only complicated

recipes require flowcharts.Receiving is a (CCP) for all foods.Only managers can run a HACCP

program. Job descriptions should include skills

required to complete specific HACCP related tasks.

HACCP is a food safety system designed to keep food safe.


191


Describe the main principles of a HACCP System.

Assess food safety hazards.Identify critical control points (CCPs).Set up procedures and standards for

critical control points (CCPs).



192

LEARNING OBJECTIVES Ch. 8Take corrective actions.Set up a record keeping system.Verify that your system is working.Manage a HACCP system.

CONT’D

193

Identifies hazards within the flow of food.

Implements controls based on the hazards identified.

A Hazard Analysis Critical Control Point (HACCP pronounced

HASSIP) system

FOOD SAFETY PROGRAM Ch. 8

194

Proper foodhandling procedures. Monitoring techniques. Record keeping.

A food safety system designed to keep food safe throughout its flow in an establishment

HACCP Ch. 8

195

Identify foods and procedures most likely to cause foodborne illness.

Develop procedures to reduce the risk of an outbreak.

Monitor procedures to keep food safe. Verify that the food served is consistently

safe.

A HACCP System Helps You

HACCP Ch. 8

196

HAZARDS Ch.8

Any agent or condition with the potential to cause adverse health reaction:

Micro-organisms that grow during preparations, storage and or holding.

Micro-organisms or toxins that can survive heating.

Chemicals that can contaminate food or food surfaces.

Physical objects that accidentally enter food.


197

CONTROL POINT (CP) Ch.8

Any step in the flow of food where a:PhysicalChemical Biological

hazard can be controlled but not eliminated.


198

Prevented Eliminated Reduced to safe levels

Critical Control Point (CCP) is a point, step

or procedure at which control can be applied

and a food safety hazard can be:

CCP Ch. 8


199

7 HACCP STEPS Ch. 8

Step 1: Assessing Hazards

Step 2: Identifying CCPs

Step 3: Setting Up Procedures and Standards for CCPs

Step 4: Monitoring CCPs

Continued on next slide


200

Step 5: Taking Corrective Action

Step 6: Verifying that the System is Working

Step 7 : Setting up a Record-Keeping System

7 HACCP STEPS Ch. 8

CONT’D


201

HAZARD ANALYSIS Ch. 8

Review the Flow of Food.Design Flowcharts.Identify Potentially Hazardous foods.Identify Hazards.

Estimate Risks.Type of customersSuppliersSize and Type of OperationEmployees


202

THE FLOW OF FOOD Ch. 8

203

IDENTIFYING CCPS Ch. 8

CCPs need to be added to each recipe, flowchart, and written system.

CCPs differ for each recipe.Design flowcharts. They are

diagrams showing the flow of food and all of your CCPs.


204

ESTABLISH CRITICAL LIMITS Ch.8

Measurable Based on facts from

experience research data food regulation

Adapted to recipe and work environment Written with precision


Critical Limits should be:

CRITICAL LIMITS Ch.8

Critical limit: Minimum and maximum limits that the CCP must meet in order to prevent, eliminate , or reduce a hazard to an acceptable limit.

Minimum temperatureTimeChlorine levels in disinfectantsPhysical dimensions

205

206

MONITORING CCPS Ch. 8

Focus on CCPs throughout the flow of food.

Decide if your standards are being met.

Make sure employees understand the CCPs and are involved in the process.


207

CORRECTIVE ACTIONS Ch. 8

If a standard for a CCP is not met: CORRECT RIGHT AWAY.

Corrective actions must be based on the criteria and standards in Step 3.

They must be based on facts, for normal working conditions and have measurable goals.


208

RECORD-KEEPING SYSTEM Ch. 8

Records should be simple and easy to use.Blank forms on clipboard near work

areas.Notebooks to write down actions taken.Flowcharts and recipes near work areas.Blank forms for temperatures hung on

equipment.


209

VERIFYING THE SYSTEM Ch. 8

Follow the flow of food to check if you have:

Identified and assessed all hazards. Selected CCPs and set Critical Limits. Trained employees. Selected monitoring procedures and

schedules. Calibrated monitoring equipment. Developed corrective actions.


210

ACTIVITY Ch. 8

Identify the CCPs without looking at your book.

Explain the choice you made.

211

ACTIVITY Ch. 8

With a recipe from your workplace:

Develop a flowchart similar to Figure 8.0, found on page 105.

212

WRITING A HACCP PLAN Ch. 8

Operational Steps (Flow of Food)Hazards CCPsStandardsTypes of monitoringCorrective actionsRecords


213

ADAPTING A HACCP PLANCh.8

Help employees understand the basics of HACCP.

Discuss CCP monitoring procedures and record keeping.

Help employees adjust their current skills.

Identify areas where employees lack knowledge or skills and design training to meet those needs.


214

HACCP TRAINING Ch.8

Based on what employees need to do to keep food safe

OutlineTask AnalysisLearning ObjectivesCorrective Actions


215

DEVELOP YOUR HACCP TRAINING Ch.8

Develop learning objectives Use a variety of presentation styles Demonstrate Answer questions Allow practice and give feedback Review the material Evaluate the material Monitor after training Retrain if needed


216


Read page 113.Can you identify what food

safety rule was broken and Can you identify ways to

prevent this error from occurring?

217

TRAINING TIPS Ch. 8

Study in depth the section HACCP Training (page 111).

Training is KEY to a successful HACCP system.

219

TRUE OR FALSE Ch. 9 An outbreak of foodborne illness is always

contained locally. Facility prerequisites only apply to the

kitchen of a food service establishment. Prerequisite programs should be designed

and assessed during the implementation of HACCP.

Crisis management needs to be well planned but does need to be documented.

If an incident occurs, avoid getting the local public health unit involved.


220

LEARNING OBJECTIVES Ch. 9 Recognize the importance or Prerequisite

Programs to your HACCP system. Identify and implement Prerequisite

Programs suited to your unique foodservice operation.

Understand the need for a Crisis Management strategy and take steps to implement one in your organization .


221

Facility Design (See Ch. 11) Supplier and Product Control. (See Ch. 8) Specifications (recipes) (See Ch. 2 and 8) Equipment (See whole book) Cleaning and sanitation (See Ch. 12) Personal Hygiene (See Ch. 3)

Must be designed and assessed during the implementation of a HACCP Plan.

PREREQUISITE PROGRAMS Ch. 9

Education and Training

Chemical control (See Ch. 12) Receiving and storage (See Ch. 5

and 6) Pest control (See Ch. 13) Traceability and recall

Common pre-requisite programs

222

In Canada, the responsibility for responding to emergency situations involving food items is shared by

IN CASE OF EMERGENCY Ch. 9


foodservice operators local and regional health authorities Provincial and Territorial governments Federal authoritiesHave a WRITTEN PLAN for dealing with situations in case

they occur: Swift action can prevent an incident from becoming a crisis.

223

Designate a Crisis Management Team Brainstorm to identify the nature of the risk Write out simple instructions Post an emergency contact list by telephone Set up response protocols Train staff

Steps you can take:

BE PREPARED Ch. 9


224

OUTBREAK RESPONSE Ch.9

Quickly gather HACCP and Prerequisite Program records/documents.

Have a designated spokesperson for any communication needs.

Provide meaningful, relevant and accurate information.

225

RESOLUTION Ch.9

Once the incident is resolvedAssess the establishments responseDetermine strengths and weaknessesIntergrate lessons into Prerequisite

and HACCP ProgramsTake steps to prevent a future crisis


226

TRAINING TIPS Ch.9

When creating a plan, managers will want to remember that the basic objectives of crisis management are to meet the basic needs of the operation and keep the business viable, while communicating concern for the well-being of customers.

Identifying areas that require attention is crucial to the success of the plan.

Detailed checklists should be developed for employees, including: Identified potential crises.

Step-by-step procedures and plans covering specific tasks, roles, and resources.

Simple instructions on what do to in each type of crisis that is easy for employees to follow.

A list of contact names and phone numbers should be posted by phones.

228

TRUE OR FALSE Ch. 10 Very young, elderly and ill diners may be

especially vulnerable to foodborne illnesses. Provide customers with short-handled serving

spoons at a food bar. It is acceptable to reuse cardboard boxes as

delivery containers for food. Mobile units serving potentially hazardous

foods must meet the same food safety standards as permanent operations.

Vending machines can be installed anywhere in a foodservice operation.


229


Understand the basic safety needs of retail grocery, fast food service, full service and institutional service operations.

Adapt HACCP principles to the types of service your operation provides.


230

RETAIL GROCERY Ch. 10

Diverse product base.Increase chances of food safety

violations.HACCP analysis is process-related.


231

RETAIL KEY CONTROLS Ch.10

Proper temperature control and monitoring.

Practices are in place to prevent cross-contamination.

Sanitation procedures are regularly conducted and documented.

Pest control measures are implemented and documented.

232

Train employees in foodhandling, cooking times and temperatures and personal hygiene.

Cook all potentially hazardous foods to safe internal temperatures.

Prepare only small batches of food in advance.

FAST FOOD SERVICE Ch. 10


233

Use only:

Federally/Provincially/Territorially inspected foods.

Pasteurized milk, eggs and milk products.

To keep foods safe while in transit:

Sanitize trays, utensils and delivery equipment.

Separate foods when packaging.

Use containers designed to maintain temperatures.

Deliver food promptly.

Reheat hot foods to 74ºC (165ºF) for at least 15 seconds, then hold at 60ºC (140ºF). Deliver cold foods at 4ºC (40ºF) or lower.

INSTITUTIONAL SERVICE OPERATIONS Ch. 10


234

Label food items Reheat hot foods to 74ºC (165ºF) for at least 15 seconds, then hold

at 60ºC (140ºF). Hold cold items at 4ºC (40ºF) or lower.Put ready-to-eat displayed foods on plates, not directly on ice.Measure temperatures every two hours and record.

FOOD BARS AND SELF-SERVICE AREAS Ch.10


Install sneeze guards or food shields. Provide long-handled spoons. Do not reuse ice, vegetable or plant decorations. Never mix fresh food with food being replaced. Provide customers with a clean plate on return trips.

235

CENTRAL KITCHENS Ch.10

Prepares food for large groups.Serves on or off-site.Should have: deep-chilling equipment,

refrigerators and freezers, special cooking equipment if needed for the meals they serve.


236

Control production, holding, packaging and delivery:

Package food in small batches to prevent temperature change and cross-contamination.

Use only containers designed to transport food – do not reuse cardboard boxes.

Plan routes and quickly load food.Label foods – storage, shelf-life, reheating

instructions.Keep delivery vehicles clean and well

maintained.

OFF SITE DELIVERY Ch. 10


237

CATERING Ch.10

Same guidelines as Central Kitchens and Off-Site Delivery.

Reheat hot foods only once to 74ºC (165ºF) for at least 15 seconds within 2 hours.

Measure temperatures every 2 hours. Be sure there is enough power to run

equipment. Be sure there are adequate facilities for

garbage disposal.

238

OUTDOOR SERVICE Ch.10

Provide enough staff for fast service. Provide a portable handwash station. Hold hot and cold foods at proper

temperatures. Serve condiments in sealed containers. Provide wind screens to keep dirt and

pests out of food. Set up dining areas away from portable

toilets and privies.


239

MOBILE UNITS Ch.10

Drivable and portable serving and preparation facilities.

Serves simple or elaborate menu. Must follow guidelines as per other food

premises if they serve hazardous foods. Check with your local health authority for

specific requirements. Hot and cold running water.


240

TEMPORARY FOODSERVICESCh.10

Licensed to operate in a specific location for a certain period of time.

Usually do not cook PHF. Receives and stores food from

commercial kitchen. Keep food out of the TDZ. Must use drinkable (potable)

water for cleaning, sanitizing and handwashing.

Must protect food and equipment from weather and contamination.

241

VENDING MACHINES Ch.10

Money, card, or key-operated self-service devices that dispense food or beverages.

Supplies must be properly packaged. Fruits and vegetables must be washed,

dried and wrapped. Foods must be stored in sealed, moisture-

resistant packages. Employees must wash their hands when

servicing and refilling machine.


242

VENDING MACHINES Ch.10

Must have automatic shut-down system if offers hot or cold items that should be out of the TDZ.

Food contact surfaces must be easily cleanable, corrosion resistant and non-absorbent.

Locate away from garbage containers, sewer drains and pipes and where location can be easily cleaned and kept pest-free.

CONT’D

243

ACTIVITY Ch. 10

Share personal experiences at self-service arrangements.

Discuss common mistakes encountered:Cold food when it should be hot.Lack of sneeze guards.Customers returning with used

tableware, etc.

244


Read page 132. Can you identify what went

wrong that contributed to the outbreak?

245

TRAINING TIPS Ch. 10

When supervising personnel:Supervise closely in any

unusual situation.

247

TRUE OR FALSE Ch. 11 A food premise should be designed to have

food flow in one direction only. Walls should be dark coloured to minimize the

need to repaint. Soft wood is a better choice for cutting

boards than hard wood. Ventilation means opening doors and

windows to let fresh air into a kitchen. Restrooms should not be shared by

employees and customers.


248


Describe a well-designed restaurant.Select proper equipment.Review utilities, lighting and ventilation.Arrange for careful handling of garbage

and solid waste.


249

Location Design and Layout Construction materials

Considerations

FACILITIES Ch. 11


250

LOCATION Ch.11

Free from conditions that interfere with sanitary operation.

Far from processing and waste disposal facilities.

30 metres from a potential source of contamination.

251

INTERIOR DESIGN Ch. 11

All inside surfaces should be cleanable. Layout of the kitchen should not cause

food contamination. Floor plan to take into account workflow

pattern: Travel the shortest distance in the least time. No criss-cross or backtrack of the work area. Have separate workspace for raw meat. Workspace and equipment ready when food is

brought out of storage.

252

ACTIVITY Ch. 11

Make a plan of your work areaIndicate with arrows your travels

(i.e. around the kitchen, from the kitchen to the storage area etc.)

Discuss if your travels are the shortest distance in the least time.

253

Easy to clean and maintain. Safe. Resistant to the absorption of

grease and moisture.

Select materials that are

CONSTRUCTION MATERIALS Ch. 11

254

Easy to clean. Easy to disassemble for frequent cleaning.

Equipment must be

Smooth, nontoxic, nonabsorbent. Free of pits and crevices. Free of sharp corners and edges.

Food-contact surfaces must be

EQUIPMENT STANDARDS Ch. 11

255

food-grade seamless hard rubber or acrylic blocks safer to use.

Free of seams and cracksResurfaced on a regular basis or

replaced.Separate cutting boards for raw and

cooked foods.Washed, rinsed, and sanitized after

each use, after changing food, after interruptions and before 4 hours of continued work.

General Guidelines

CUTTING BOARDS Ch. 11


256

Must be potable (drinkable). The hot and cold water should be under adequate

pressure. Sufficient temperature and quantity to clean and

sanitize utensils Private wells should be checked regularly by local

regulatory authority. Bottled water must be dispensed from original

container.

The Water Supply:

WATER SUPPLY Ch. 11

257

Cross ConnectionA link through which contaminants enter the potable water supply

Backflow Reverse flow of contaminants through a cross connection into the potable water supply

PLUMBING Ch. 11


258

Vacuum breaker

Backflow Prevention Methods

Air gap

PLUMBING Ch. 11


259

Leakproof, waterproof, and pestproof Easy to clean Kept covered when not in use Cleaned frequently inside and out

Garbage containers must be

GARBAGE DISPOSAL Ch. 11


260


Read page 147.Can you identify why the

people became ill? Can you identify what should

be done to correct the problem?

261



EXPLAIN!Explain that the floor plan is

designed to facilitate the flow of food.

263

TRUE OR FALSE Ch. 12 Biofilms are an effective way to prevent

bacterial growth on food contact surfaces. Water softeners can be used to boost the

effectiveness of cleaners and sanitizers. Heat can be used as effectively as chemicals

to sanitize. The storage area for cleaning supplies

should be locked. Chlorine solutions can be prepared up to 48

hours in advance.


264


Supervise cleaning and sanitizing throughout your operation.

Ensure safe machine and manual warewashing.

Provide safe storage for clean and sanitized items.

Train employees to safely handle cleaning supplies, including hazardous materials.

Organize, implement and monitor a cleaning program.

265

Cleaning

Removing food and other types of dirt and soil from a surface.

Sanitizing

Treatment of a clean surface to reduce the number of micro-organisms to safe levels.

CLEANING VERSUS SANITIZING Ch. 12


266

Food-contact surfaces must be cleaned and sanitized

After each use. When beginning to work with another type of food. After a task has been interrupted. At four-hour intervals if the items are in constant use.

FREQUENCY Ch. 12


267

Detergents Solvent cleaners Acid cleaners Abrasive cleaners

CLEANING AGENTS Ch. 12


272

Detergents Solvent cleaners Acid cleaners Abrasive cleaners

CLEANING AGENTS Ch. 12


273

Hot water

HeatChlorine Iodine Quats

Chemical

SANITIZING METHODS Ch. 12


274

Factors That InfluenceTheir Effectiveness

Contact time (specified by local regulations)

Selectivity (may not kill all types of micro-organisms)

Temperature (13°C (55°F) to 49°C (120°))

Concentration (Must be the legal minimum)

CHEMICAL SANITIZER EFFECTIVENESS Ch. 12


275

MACHINE CLEANING AND SANITIZING Ch. 12

General Procedures Clean machines regularly. Flush, scrape or soak before washing. Load dishwasher correctly – never

overload it. Check temperatures. Check items at the end. Air dry items. Keep machines in good order.


276

HIGH TEMPERATURE MACHINES Ch. 12

Use hot water to clean and sanitize. They must have a built-in thermometer. Some have a booster heater. For single tank machines, the temperature

must reach 74°C (165°F). On all other machines, the temperature

must reach 82°C (180°F) for at least 10 sec.


277

CHEMICAL SANITIZING MACHINES Ch. 12

Water temperatures must be from 13°C to 49°C (55°F to 120°F).

Use proper concentration of chemicals.

Use automatic dispenser for the chemical solution.


278

TEMPERATURES Ch.12

Review Figure 12.4 on page 157 for required washing, rinsing temperatures and sanitizing procedures.

CLEANING, RINSING, SANITIZING


279

MANUAL WAREWASHING Ch. 12


280

MANUAL CLEANING AND SANITIZING Ch. 12

5 steps:1. Clean and sanitize all sinks and work surfaces.2. Flush, scrape or soak items.3. Wash items in the first sink in detergent solution

at least 45°C (113°F) Use brush or cloth.4. Rinse in the second sink in clear water at least

45°C (113°F.)5. Sanitize in the third sink by submerging items

in hot water of at least 77°C (171°F) for 2 min.

ORBy submerging items in a sanitizing solution (test solution with a test kit).


281

All food-contact surfaces must be sanitized.

All equipment must be kept clean. Clean-in-place equipment must be

cleaned and sanitized daily.

General Guidelines

EQUIPMENT Ch. 12


282

Tell employees about chemical hazards they are exposed to.

Train employees on how to use chemicals safely.

List emergency procedures to take if exposed to hazardous chemicals.

Explain protective steps for spills or leaks. Tell employees about WHMIS and MSDS sheets.

Employers must

USE OF HAZARDOUS MATERIALS Ch. 12


283

What should be cleaned. Who should clean it. When it should be cleaned. How it should be cleaned.

Include the Following

MASTER CLEANING SCHEDULE Ch. 12


284

ACTIVITY Ch. 12

What sanitizer do you use?Can you comment on their

advantages and disadvantages?

285


Read page 162.Can you identify other

methods to clean the tableware until the machine is fixed?

286


When supervising personnel: Demonstrate and establish clear

procedures.In the cleaning schedule, provide

enough details on procedures to follow.

Get supplier to give short presentations about cleaning products, WHMIS, MSDS etc.

288

TRUE OR FALSE Ch. 13 Managers/operators themselves should

apply all pesticides. Refuse any shipment of supplies that

contains cockroaches, cockroach egg cases, or mice.

Rats need a hole only the size of a quarter to enter a building.

Cockroaches harm food but do not carry diseases.

Pesticide use is regulated by federal, provincial/territorial and local laws.

289


Set up an integrated pest management (IPM) program.

Use methods to keep pests out of the building and off the grounds.

Select methods for detecting pests.Identify methods to control pests.Work with a pest-control operator.

290

ACTIVITY Ch. 13

Can you identify the following pictures or 3D models of pests?

Do you have any personal experience about pest infestations?

291

Integrated Pest Management

IPM

Pest Control Operator

Work Together

Deny pests access to the facility

Deny pests food, water, hiding/nesting place

Eliminate pests that do get inside

PEST MANAGEMENT Ch. 13


293

Use reputable suppliers and inspect deliveries.

Screen windows and vents.

Fill holes around pipes.

Seal cracks in floors and walls.

Seal spaces around equipment.

To prevent pests from entering an establishment

DENY PESTS ACCESS Ch. 13


294

Dispose of garbage quickly and properly.

Properly store all food and supplies quickly.

Clean and sanitize the facility thoroughly.

To deny food and shelter

DENY PESTS FOOD AND SHELTER Ch. 13


295

Strong oily odor.

Droppings similar to grains of pepper.

Capsule-shaped egg cases.

Signs of a Roach Infestation

COCKROACHES Ch. 13


296

Droppings

Signs of gnawing

Tracks

Nesting materials

Holes

Signs of a Rodent Infestation

RODENTS Ch. 11


297

Methods of ControlRepellents

Sprays

Baits

Traps

Imag

e co

urte

sy o

f th

e N

atio

nal

Pes

t C

ontr

ol A

ssoc

iatio

n

PEST CONTROL Ch. 13


298

Methods of ControlTraps

Glue boards

Bait

Glue board Multi-use traps Mouse and rat traps

Imag

es c

ourt

esy

of t

he N

atio

nal

Pes

t C

ontr

ol A

ssoc

iatio

nCONTROLLING RODENTS Ch.13


299

Keep them in original containers.

Store them away from food-prep and storage areas.

Follow directions and regulations for disposal.

Keep an MSDS on the premises for each.

When storing pesticides

STORING PESTICIDES Ch. 13

300


Read page 174.Can you identify what factors

have been overlooked in this recent remodelling that led to the rat problem?

What can be done to address the rat problem?

301



TEACH THEM TO OBSERVE!Train them to check for signs

of infestations.

303

TRUE OR FALSE Ch. 14 Almost every aspect of a foodservice operation is

regulated. Food handling is one of the areas covered in food

safety regulations. Provincial/territorial and local agencies have more

control than federal agencies over a foodservice establishment’s day-to-day operation.

Public health inspectors’s main role is to help employees clean and sanitize the foodservice operation.

The more co-operative you are with the public health inspector, the more smoothly the inspection will proceed.


304


Understand the roles of federal, provincial/territorial and municipal regulatory agencies.

Prepare for various types of inspections.Work well with a public health inspector/

environmental health officer.Record and make good use of

inspection findings.

305

ACTIVITY Ch. 14

Which local health unit has jurisdiction over your workplace?

Describe the contacts you might already have had with your local health unit,

or with a municipal, provincial, federal agency?

306

Health Canada Ministry of Agriculture and Agri-food

Canada Food Inspection Agency (CFIA code and regulations)

Provincial/Territorial (acts and regulations)

Municipalities/Regions (regulations and by-laws)

THE LEVELS OF GOVERNMENT REGULATION Ch. 14

307

FOODSERVICE OPERATORS AND THE LAW Ch. 14

Foodservice operators have the responsibility to know what legislation covers their province/ territory and municipality and must comply with it.

Continued on next slide

308

FOODSERVICE OPERATORS AND THE LAW Ch. 14

This can be easy if they:

1. Contact provincial/territorial agencies.

2. Contact their local health unit.

3. Have a plan to meet or exceed the regulations established.

CONT’D

309

INSPECTIONS BY HEALTH INSPECTOR Ch. 14

Inspections are done periodically to determine if food is prepared and served:

Safely; in a sanitary environment; in compliance with regulations.


310

WHAT IS INSPECTED Ch. 14

Food from approved sourcesFood storageFood handlingPotentially hazardous foodsMaintenancePersonnelCleaning and sanitizingPest control


311

DURING AN INSPECTION Ch. 14

Co-operate.Take notes.Correct problems on the spot.Discuss and ask for clarification.Do not offer food or beverages.Provide records if asked.


312

AFTER AN INSPECTION Ch. 14

Study the inspection report.Ask for recommendations to correct

problems and write the suggestions given.

Correct each problem before deadline¸and determine why it happened.

Share results with employees and congratulate them on job well done.


313

ACTIVITY Ch. 14

Simulate a work place inspection.

314

ACTIVITY Ch. 14

Analyse a sample inspection report.

315


Read page 183.Can you identify if the

inspection was handled correctly?

Can you identify the follow-ups?

316

TRAINING TIPS

Ch. 14When supervising personnel:Explain the findings of an

inspection/self inspection.Remind employees that food safety is

everybody’s business Motivate them: and they will

contribute greatly to serving safe food in their establishment .

Thank you

&

Good Luck

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food safetych

food safetybreakch

food safelych

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