serving it safe
DESCRIPTION
Serving It Safe. Jean Weese, Ph.D. R.D. Extension Food Safety Specialist Emily Campbell, Janice Hall, Susan Hill, Bridgette Griffin, Janet Johnson, Angela Treadaway, Kristin Woods Regional Extension Agents Alabama Cooperative Extension System. Introduce Yourself:. 1. Name and Job Title - PowerPoint PPT PresentationTRANSCRIPT
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Serving It Safe
Jean Weese, Ph.D. R.D.
Extension Food Safety Specialist
Emily Campbell, Janice Hall, Susan Hill,
Bridgette Griffin, Janet Johnson, Angela Treadaway, Kristin Woods
Regional Extension Agents
Alabama Cooperative Extension System
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Introduce Yourself:
1. Name and Job Title
2. School and School District
3. What do you hope to learn during this workshop?
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To Ensure Food Safety…
Empower employees
Help them understand
Hold them responsible
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Public Health Regulations
State and local public health department codes are different than those presented.
We will attempt to present the regulations for Alabama
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NEW TEMPERATURE DANGER ZONE
41° F - 135° F Danger Zone in the 2005 Food Code
45° F to 140° F Alabama Danger Zone
(Alabama will transition into the new Zone but it will be over a 10 year period of time)
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Serving It Safe
Chapter 1
Food Safety is Top Priority
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Food Safety is a Top Priority
Foodborne Illness in Alabama - 2003788 cases Salmonellosis320 cases Shigellosis218 cases Giardiasis186 cases Campylobacteriosis57 cases Cryptosporidiosis24 cases Hepatitis A17 cases E. coli 0157:H713 cases Listeriosis
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Activity 1
Could this happen in our foodservice operation?
If “yes”, describe why
If “no”, what food safety measures are in place to prevent such a problem from occurring
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Foodborne Illness
“food poisoning”
carried by food or water
must be diagnosed by a laboratory analysis that identifies the illness.
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Foodborne Outbreak
happens when two or more people become ill from eating a common food
confirmed when a laboratory analysis shows the source to be a specific food
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3 TYPES OF FOOD CONTAMINANTS
1. BIOLOGICALpathogens spread mostly by foodhandlers
unsanitary facilities and equipment
pests
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Contaminants continued….2. CHEMICAL -sanitizers, pesticides,
detergents, polishes, cleaning agents, caustic chemicals
Train employees Clear labels and stored away from food Measure correctly Use test kits to check concentration Wash hands afterwards Wash fresh fruits and vegetables Monitor pest control operators
Metal containers – use only NSF and UL labeled
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Contaminants continued….
3. PHYSICAL – easily seen and often reported any foreign objects
dirt, hair, mail polish, insects, glass, staples, bone Scoop for ice Store toothpicks, etc. below food Shields on lights Clean can openers Remove staples, etc. in receiving area away from food Avoid temp equipment fixes that could fall off Use hair restraints No nail polish, jewelry No pencils behind ears Only approved food containers for storage Never re-use single use containers
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What must be done to keep food safe?
1. Where does hazard occur in your operation?
2. How can hazard contaminate food?
3. How do you prevent contamination?
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Activity 2
Where are the hazards?
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Think-Pair-Share
Food Safety is Top Priority
ACTION PLAN – HANDOUT
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Serving It Safe
Chapter 2Prevent Foodborne Illness—
Understanding Microorganisms
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What happens in the body?
Harmful microorganisms ingestedPeriod of timeSymptomsLaboratory test necessary
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Contamination Occurs
Receiving Preparation and serving Cross-contamination Employee to food contact Unsanitary facilities and equipment Disease-spreading pests
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MAIN CAUSES OF FOODBORNE ILLINESS
Poor personal hygieneTime/temperature abuseCross-contamination
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Practice Good Personal Hygiene
Clean body Clean clothing Clean hands Proper glove use Establish good personal hygiene
procedures
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Control Time & Temperature
Temperature danger zone: 45° - 140°F Not to exceed 4 hours, except cool-down Document temperatures & time Includes receiving, storage, preparation,
holding, serving, cooling, and reheating Pass food through danger zone quickly
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Control Time & Temperature
Chilling Food Alabama Code
140° to 70° within 2 hours
70° to 45° within 4 hours
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Use the Tools!
Food thermometers Only way to judge internal temperature Common types
Bi-metallic stemmed thermometer Digital thermometer
Easily accessible for employees
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DETERMINE TEMP WHEN FOOD IS:
Received In Hot-holding Cabinets Being Cooked On Service Line Cooled for Later Cold Storage Leftover Reheated
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•Clean and sanitize after every use.
•Insert into center, thickest part; to cover sensor
•Wait till rests; 15 seconds
•Take three measurements
Calibrate Routinely
Use Thermometers Correctly!
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Calibration of Thermometer
Two Methods:
Ice-Point Method
Boiling-Point Method
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Hands-On Activity
Calibrate a Food Thermometer Using the Ice-Point Method
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Use the Tools!
How to use a food thermometer
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How to Use a Thermometer
Clean and sanitize between uses Calibrate them regularly Insert thermometer stem or probe into
thickest part of product Wait steady reading before recording
temperature Never use mercury or spirit-filled glass
thermometers to check food temperature
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Cross - Contamination
Hand to food
Food to food
Equipment to food
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Prevent Hand-to-Food Cross-contamination
Wash hands correctly and often Cover cuts, sores, wounds Avoid nail polish and artificial nails Avoid jewelry Use single-use gloves correctly
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WASH HANDS BEFORE…..
Beginning food preparationPutting on disposable glovesServing customers
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WASH HANDS AFTER…..
Upon arriving at work and after breaks Leaving restroom & again at kitchen Eating, drinking, smoking, chewing Using phone or handkerchief Handling inventory or raw food Touching or scratching body Coughing or Sneezing
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AND ALSO AFTER…..
Clearing or cleaning tables Cleaning dirty plates and utensils Handling garbage Handling money Touching dirty aprons or surfaces Using cleaning utensils
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Gloves
4-10
Are for single-use only
Must never replace hand washing
Should be right for the task
Must be safe, durable, and clean
Must fit properly – buy variety
MUST BE USED PROPERLY
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Change your gloves…..
As soon as soiled or torn
Before beginning a different task
After handling raw meat
Before handling cooked or ready-to-eat
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Prevent Hand-to-Food Cross-contamination
How to Wash Hands Correctly
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Prevent Food-to-Food Cross-contamination
Store raw foods below cooked foods. Do not mix leftover food with fresh food. Wash all fresh produce in cold running
water. Do not prepare raw meat and raw fruits or
vegetables on the same surface.
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5-3
Assign specific equipment to specific types of food.
Cross Contamination: Equipment Issues
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Prevent Equipment-to-Food Cross-contamination
Properly clean and sanitize equipment before use and before being used to prepare another food
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Designate Separate Work Areas
Change to clean utensils when replenishing steam table.
Clean & Sanitize after each use Equipment Work Surfaces Utensils
Use Specific Containers with Clear LabelsNever Re-use single-use containers or wraps
Prevent Equipment-to-Food Cross-contamination
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Prevent Equipment-to-Food Cross-contamination
Sanitize wiping cloths Rinse & Store in clean sanitizing
solution after each use Check concentration frequently
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Preventing Foodborne Illness
Practice good personal hygiene Control time and temperature Prevent cross-contamination
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Responsibilities of Foodservice Manager
Knowing and implementing regulations Solving problems of noncompliance Maintaining current knowledge Training employees Holding employees responsible
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Responsibilities of Foodservice Employees
Learning about food safety Following food safety requirements and
guidelines
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What To Do?
How should the foodservice manager respond if symptoms of foodborne illness are reported to the foodservice?
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Keep cool and calm! Seek guidance Stop serving any suspect food Keep samples Report to & cooperate with health officials Report all gathered information Only health professionals to give advice Direct media to school district reps Only designated personnel notifies parents
Proper Managerial Response
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Proper Managerial Response
Gather information from your own kitchen
Determine handling before and during prep Interview employees Have documentation available
Keep names and phone numbers of officials to be contacted.
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Small Group Activity
Case Study: Field Trip Frenzy
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Time to Think
How safe is your kitchen?
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Think-Pair-Share
Prevent Foodborne Illness-
Understanding Microorganisms
ACTION PLAN – HANDOUT
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Serving It Safe
Chapter 3
Basic Facts about Microorganisms
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Common Causes of Foodborne Illness
Bacteria Viruses Fungi – molds & yeasts Parasites
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3 ways bacteria can cause foodborne illness
Single cell that can grow and reproduce
Produce toxins Produce spores
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Bacteria Characteristics
Describe the bacteriaSymptoms of foodborne illnessFoods involved in outbreaksPrevention strategies
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Viruses that cause foodborne illness
Norwalk & Norwalk-like viral agents
Hepatitis
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Fungi that cause foodborne illness
Molds
Toxins can be dangerous
Discard molded foodYeasts
Discard any food with unnatural color or smell
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Parasites that cause foodborne illness
CyclosporiasisGiardiasisTrichinosis
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How do microorganisms grow?
Why are bacteria considered Vegetative? What is a Spore?
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How do microorganisms grow?
Stages of growth:
Lag phase
Log phase
Stationary phase
Death phase
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Controlling growth of microorganisms
F Food
A Acidity
T Temperature
T Time
O Oxygen
M Moisture
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F- Food
How food contributes to growth of bacteria:
Definition of PHF
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Potentially Hazardous Foods Included on Menus
Animal products Vegetables and plant products Shelf-stable foods, once opened Raw fruits and vegetables Raw seed sprouts and garlic-in-oil
mixtures
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Controlling the growth of bacteria in Food:
Reputable supplier Avoid cross-contamination Safe internal temperature and test with
food thermometer
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A- Acidity
pH range of 4.6 to 7.5 Control of acidity to control growth of
bacteria
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T- Temperature
Temperature Danger Zone - 45°F to 140°F
Some bacteria can survive between 32°F and 45°F
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Controlling temperature:
Control temperature of food during storage, preparation, holding, cooling, reheating, and service
Use food and equipment thermometers Dry Store at 50-70°
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Temperature control continued...
Cook to required internal temperature Keep foods out of danger zone
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T- Time
Microorganisms need time to grow
One bacterium = one million in four hours
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Controlling Time to control bacterial growth:
Store foods quickly, especially in refrigerator and freezer (PHF)
Prepare foods as close to service time as possible
Check temperatures over time Cook foods to safe internal temperatures
for proper time
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Time control continued…
140 to 70 in 2 hours; 70 to 45 in 4 hours Mark date and time for all refrigerator &
freezer foods Reheat leftovers to 165°F for 15 seconds
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O- Oxygen
Aerobic Anaerobic Controlling oxygen
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M- Moisture
Bacteria need water for growth Aw
Low moisture foods resistant to bacteria Controlling Moisture to control growth of
bacteria
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Small Group Activity
Case Study – Food Mystery
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Think-Pair-Share
Basic Facts about Microorganisms
ACTION PLAN – page 83
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Serving It Safe
Chapter 4
A Clean and Sanitary Foodservice
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Personal Hygiene
Personal hygiene & work attire are important
Establish guidelines for good personal hygiene
Proper hand washing
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Dress for Food Safety Success
• Clean, appropriate uniform
• Clean apron
• Avoid jewelry
• Wear hair restraint
• Wear safe shoes
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Common Sense - or maybe not!Know when & how to wash handsTaste food the correct wayNever taste food containing raw
ingredients of animal originFollow rules for eating, smoking, etcReport illnesses to managerNever wear apron to the restroom
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Food-safe Facility
• Clean floors, walls, & ceilings Clean & sanitary serving areas Good ventilation Clean employee restrooms Clean & neat trash collection areas Effective pest control program
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Pest Control GuidelinesKeep them out! – deny food water and shelter
ongoing pest control program – licensed operator
fill openings around pipes, fittings
screens, in good repair
self-closing doors, air doors
tight-fitting lids on labeled containers
store food off floor 6”
inspect foods and destroy infested
clean grease traps
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Cockroaches Any place that is dark, warm, moist and hard
to clean Holes, boxes, seams of bags folds of paper
Seeing one in day is sign of serious infestation
Strong oily odor Feces like pepper grains Dark capsule-shaped egg cases
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Flies
Enter through tiny holes size of pinhead
Contaminate with mouth, hair, feces, feet
Lay eggs in warm decaying material, away from sun
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Rodents
Signs: Droppings Gnawing Tracks in dust Nesting materials Holes in baseboards and walls
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Activity
Food-Safe Facility Checklist
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Definitions
Clean – no visible food particles
Sanitary – number of microorganisms has been reduced to a level that is not harmful
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Sanitizing Methods
Heat
Chemical
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Heat Sanitizing
Manually
Dishwashing Machine
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Chemical Sanitizing
Chlorine
Iodine
Quaternary Ammonium Compounds (Quats)
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Chemical Sanitizing – Three-Compartment Sink
Step 1: Clean & sanitize sinks Step 2: Scape and pre-soak
Wash in 1st sink, 110°Rinse in 2nd sink, 110°Sanitize in 3rd sink, 171°
Step 3: Air dry Step 4: Store
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Heat Sanitizing- Dishwashing Machine
Wash at 150°
Rinse at 180°
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Large Equipment
Step 1: Unplug (electricity and accidental start) Step 2: Remove loose food particles Step 3: Wash, rinse, sanitize removable parts Step 4: Wash, rinse, sanitize
non-immersible parts Step 5: Clean non-food contact surfaces Step 6: Re-sanitize external food-contact surfaces
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Who is responsible for food safety?
Manager
Employees
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Think-Pair-Share
A Clean and Sanitary Foodservice
ACTION PLAN – page 92
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Serving It Safe
Chapter 5
A Process for Preventing Foodborne Illness
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Foodservice Process
1. Purchasing
2. Receiving
3. Storing
4. Preparing
5. Cooking
6. Holding and Serving
7. Cooling
8. Reheating
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Purchasing-Vendor
Federal and State health standards Clean delivery trucks with adequate
refrigeration and freezer units, correct temperatures, separate raw and fresh foods
Standardized food sanitation written policy and procedures
Train employees in sanitation
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Purchasing-Purchaser
Work with vendor Food delivery schedule Vendor standardized procedures in print Purchase specification Vendor sanitation report
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Food Safety Guidelines for Receiving
Train employees for receiving duties Organize space, equipment and lighting
for receiving efficiency Inspect delivery trucks Inspect food immediately
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RECEIVING
Packaged – insert between two packages
Milk – open a carton and insert two inches in
Frozen – insert between two packages
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Receiving
Receiving Decisions Activity
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Safe Food Storage
Dry storage-long holding for less perishable items
Refrigerator-short-term for perishable items Deep-chilling unit-spec. foods for short time
Freezer-long term food storage
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Small Group Activity
1. Share information most applicable to your operation
2. Give at least 1 example of how you can use these guidelines in your operation
3. Share information about your school’s food storage
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Preparing Foods Safely
Thaw foods safely
4 safe methods to thaw frozen foods
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Preparing Foods Safely
Freezing does not kill bacteria.
Thawing – 4 Safe Methods
1. In refrigerator at 41°F
2. Under flowing water 70°F
3. In microwave – cook immediately
Not for schools
4. As part of cooking process
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Preparing Foods Safely
Complete pre-preparation safely
Follow food safety guidelines for pre-preparation
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Preparing Foods Safely
•Pre preparation:
Assemble recipe ingredients
Weigh or measure ingredients
Assemble small equipment & utensils
Cautions: Prep is usually done at room temp
Commonly a point of cross contamination
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•Wash hands first
•Prepare no further in advance than necessary
•Small batches; refrigerate immediately
at or below 41°F
•Wash fresh fruits and vegetables regardless of how it will be served
•Use scrub brush on thick skinned produce
Guidelines for Preparation continued….
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Guidelines for Preparation continued…..
Avoid cross-contamination Wash hands correctly first Raw separate from Ready-to-Serve Wash, rinse, sanitize cutting boards,
utensils, equipment, all food contact surfaces after each contact with a food. Wash hands again.
Batter, breading, marinades for one recipe only. Use as recipe states.
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Guidelines for Preparation continued…..
Report cans of bad food to manager, purchaser, and vendor
Keep can, lid and box with important tracking numbers
Mark can as “Do Not use”Afterwards, discard according to state
and district proceduresBe especially careful with PHF
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Preparing Foods Safely
Follow food safety guidelines for panned foods to be cooked later
Follow food safety guidelines for cold foods that will not be cooked
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Guidelines for Panned Foods to be Cooked Later
Wash hands, use gloves properly20 minute limit for preparation, then
chill to holdAvoid cross-contaminationCover during storageDocument internal temp during
holding
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Guidelines for Cold Foods Not to be Cooked
Wash hands, use gloves Chill safely prepared ingredients before combining
in recipe Small batches; cold store immediately Prepare no further in advance than necessary Hold below 41°F; and document Avoid cross-contamination Wash, rinse, sanitize cutting boards, utensils,
equipment, all food contact surfaces after each contact with a food. Wash hands again.
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Cooking Foods Safely
• Follow food safety guidelines for cooking foods
• Cook to minimum safe internal temperatures
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Guidelines for Cooking Foods Safely
•Follow manufacturer’s directions and follow recipes
•Stir frequently to ensure even heat
•Avoid overloading fryers
•Regulate portion size and thickness for cooking together and uniformly
•Never interrupt cooking
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Guidelines for Cooking Foods Safely
Use food thermometer on equipment and food thermometers• Check in several places, thickest parts• Don’t touch pan or bone with thermometer• Use serving utensil or single use gloves• Taste food correctly• Reach safe internal temperatures
• Poultry and casseroles – 165°F• Ground Meats – 155°F• Fish – 145°F
Continued…
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Holding and Serving Food Safely
Follow food safety guidelines for Holding and Serving
Follow food safety guidelines for Employees on the Service Line
Follow food safety guidelines for Sanitary Self-service
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Guidelines for Holding and ServingFoods Safely
Use hot-holding equipment for service, not reheating
Use refrigeration or ice surrounding items Stir at intervals Check temps every 30 minutes; sanitize
thermometers Document temperatures while in TDZ Cover hot holding equipment; retain heat Monitor temp of hot-holding equipment Don’t refresh pans, change pans
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Guidelines for Employees on Service Line
Use good personal hygiene Wash hands and arms correctly Use cleaned, sanitized long-handled ladles and
spoons Don’t touch parts of plates, food trays, flatware that
will touch food or mouths Single-use gloves, tongs to serve by hand Clean and sanitize equipment after each use Use lids and sneeze guards Always wash hands between tasks Always clean and sanitize prep areas and equipment
between tasks Discard garnishes from service line
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Guidelines for Safe Self-Service
Monitor customers in self-servicePost signs of advice for customersRemove contaminated foodsUse packaged foods to avoid
contaminationMonitor and document internal temps
of self service foods every 30 minutes
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Cooling Food Safely
Follow steps for safe cooling Chill hot food to 70° within 2 hours
and then to 45° in an additional 4 hours
Store cooked foods above raw foods in the refrigerator/freezer
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Guidelines for Cooling Foods Safely
Avoid cross-contamination: cover loosely
Reduce food massUse shallow, pre-chilled pans less
than 4 inches deepStainless steel better chills faster
than plastic
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Guidelines for Cooling Foods Safely Continued…..
Use ice-water bath Use quick-chill unit Pre-chill in freezer before refrigeration, stir Provide air flow around foods; no stacking NEVER cool food at room temperature Stir frequently; cold paddles, washed and
sanitized Measure and document temps during
cooling Cover and label cooled foods with name,
date, time of preparation
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Cooling ProperlyFrom 140°F down to 70°F in 2
hoursFrom 70°F to 45°F in additional 4
hoursFoods not reaching 70°F within 2
hours must be reheated immediately to 165°F for 15 secs.
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Reheating Foods Safely
Follow guidelines for reheating food
Take foods through the temperature danger zone quickly
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Guidelines for Reheating Foods Safely Pass through TDZ quickly Reheat previously cooked food to 165°F, 15
sec. internal temp Heat to 165°F, 15 sec., when adding precooked
food to recipe Heat sauce, soup, gravy to 165°F15 sec. Never reheat in hot-holding equipment Never mix leftovers with fresh batches Food held at 41°F or less may be held 7 days Assure refrigeration can hold leftovers at 41°F
or below
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Think-Pair-Share
A Process for Preventing Foodborne Illness
ACTION PLAN – HANDOUT
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Serving It Safe
Chapter 6Introduction to Hazard
Analysis and Critical Control Point (HACCP)
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Introduction to HACCP
A preventative process, food safety system
To reduce risk of foodborne illness By proper food handling Through Monitoring procedures and Recordkeeping Focus is on food
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Five Risk Factors
Foods from unsafe sourcesPoor personal hygiene Inadequate cooking Improper holding temperaturesContaminated equipment
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HACCP helps. . .
Identify hazardous foods and procedures
Develop procedures to controlMonitor use of proceduresVerify that system is working
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Basic Food Safety Procedures
Personal hygiene Facility design—clean and sanitary Vendors Food specifications Routine cleaning and sanitation Equipment maintenance
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Seven Principles of HACCP
1. Identify hazards2. Identify Critical Control Points (CCP)3. Establish critical limits (CL)4. Establish monitoring procedures5. Establish corrective actions6. Establish verification procedures7. Establish record keeping procedures
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HACCP: Prevent foodborne illness
Identify hazardous foods and procedures Develop procedures to reduce risk Monitor use of procedures Verify that food is safe to eat
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1. Identify Hazards
Track each food Review menus Group foods Potentially hazardous food Evaluate Rank
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2. Identify Critical Control Points
CCPs Hazard can be controlled Hazard can be prevented Loss of control Unacceptable health risk
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3. Establish Critical Limits
CL Standards
Observable Measurable Usually temperature
and time
pH Humidity Salt concentration Available chlorine
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4. Establish monitoring procedures
Use CL Monitor Potentially Hazardous Food Identify deficiency outside CL Train on how to monitor
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5. Establish Corrective Action
CCP does not meet CL Need for corrective action Examples
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6. Establish Verification
How often are corrective actions needed?
What tests can be done? Use routine inspection from public
health.
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7. Establish Record Keeping
System to document HACCP process and monitor results
Records help continue to improve procedures and HACCP
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Seven Principles of HACCP
1. Identify hazards2. Identify Critical Control Points (CCP)3. Establish critical limits4. Establish monitoring procedures5. Establish corrective actions6. Establish verification procedures7. Establish record keeping procedures
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Questions Questions
?
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Thank You!Thank You!
www.nfsmi.org
800-321-3054
www.aces.edu
334-844-3269