Transcript SNA 2010 Legislative Activities and Update

Food Safety Basics
National Food Service Management
Institute
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Introduction
Course Overview
• Staff Training Basics
• Food Safety Digest
• Tailoring Standard Operating Procedures
• HACCP Every Day
• Inspect What You Expect
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Getting To Know You
• Name
• Food safety strength
• Food pathogen fact
• Everyone will stand and state their name
and their food safety strength
• Do Not State your food pathogen fact
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Staff Training Basics
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Learning Objectives
• Review importance of
– personal hygiene
– employee health
– proper hand washing
– proper glove use.
• Review Employee Health and Personal
Hygiene Agreement.
• Demonstrate:
– the steps to calibrate a bi-metallic stem (dial)
thermometer.
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• Review the definition of PHF/TCS.
• Demonstrate keeping food safe throughout
the cooking and serving process.
• Review logs to monitor safe food handling.
• Review methods to prevent equipment-tofood cross-contamination.
• Review checklists to maintain safe food
handling.
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It All Begins With
Personal Hygiene
• Grooming – clean hair
and body
• Clean Uniform and
apron
• Apron changed when
soiled
• Close toed shoes
• Hair controlled
• Nails trimmed short
with no nail polish
• Limit jewelry
• Proper hand washing
• Follow guidance of
local health
department
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Employee Health
• Symptoms of illness Vomiting, diarrhea, sore
throat with fever,
jaundice, or open
wounds
• Illness diagnosed by
doctor
• Exposure - eating or
preparing food that
caused a foodborne
illness
• Exposure - residing
with a person with a
foodborne illness
• Open sores, burns,
boils
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Hand Washing
• Wet hands with warm water
• Use soap and wash hands, nails, and
arms
• Rinse with warm water
• Dry with disposable towel
Wash hands for 20 seconds
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Proper Glove Use
When to wash hands
When to wear gloves
When not to wear gloves
When to change gloves
Never re-use gloves
Dispose of soiled gloves
www.nfsmi.org/resourceoverview.aspx?id=58
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No Bare Hand Contact
• Ready-to-eat foods = No washing or
cooking
• Safely handle with:
– Spatulas
– Gloves
– Tongs
– Dispensing Equipment
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Employee Health and
Personal Hygiene
Agreement
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Calibrate Thermometer
• Fill glass with crushed ice. Add water until
the glass is full.
• Place thermometer in center of ice water,
not touching the bottom or sides of the
glass.
• Agitate ice water to ensure even
temperature distribution. Wait until the
indicator stops.
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• The temperature should register 32 °F.
• If not, adjust the calibration nut by holding
it with pliers or a wrench and turning the
face of the thermometer to read 32° F.
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Thermometer Calibration Log
Thermometer Calibration Log
Date
Thermometer
Being Calibrated
Temperature
Corrective Action
Initials
Manager
Initials/Date
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PHF
(Potentially Hazardous Food)
Changed to:
PHF/TCS
(Potentially Hazardous Food/Time and
Temperature Control for Safety Food)
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PHF/TCS
Support Growth of Bacterial Pathogens
Nutrients
–Energy source (sugars, alcohols, amino
acids)
–Nitrogen source (amino acids)
–Vitamins and growth factors
–Minerals
Available water (aw ), acidity (pH), etc.
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Temperature Danger Zone
•
Copyright© International Association for Food Protection®
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George School Lunch Menu
•
•
•
•
•
•
Unbreaded Baked Chicken
Baked Sweet Potato Wedges
Romaine & Spinach Salad
Ranch Dressing
Fresh Berries
Fat Free Chocolate Milk
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Temperature Log
Date
Food Item
Time/
Time/
Time/
Temperature/ Temperature/ Temperature/
Initials
Initials
Initials
DATE
LOCATION/
UNIT
DESCRIPTION
TIME
TEMPERATURE
INITIALS
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Production Log
Date
Start
Time
Product Name
Temp
#1
Temp
#2
Amount
Prepared
Corrective
Actions
End
Time
Employee
Initials
Verified
By/Date
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Material Safety Data Sheet
(MSDS)
• How to handle an accident using a
chemical or toxic substance
• Ingredients in the chemical or toxic
substance
• Emergency contact information
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Food Safety Checklist
•
•
•
•
•
Personal Hygiene
Food Preparation
Hot Holding
Cold Holding
Refrigerator,
Freezer, And Milk
Cooler
• Food Storage And
Dry Storage
• Cleaning And
Sanitizing
• Utensils And
Equipment
• Large Equipment
• Garbage, Storage,
And Disposal
• Pest Control
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Manager’s Corner
Employee Food Safety Training Record
Date: _____________________________
Location: __________________________
Directions: Use this form to record food safety
training provided to employees. Maintain this record
for a minimum of 1 year.
Employee Name
Length of Training and
Training Materials
Provided
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Food Safety Digest
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Learning Objectives
• Recognize the growth of foodborne
pathogens.
• Identify food safety resources.
• Demonstrate knowledge of safe food endpoint cooking temperatures.
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Check Your Knowledge
Growth of Harmful
Microorganisms
1. A
2. D
3. A
4. A
5. C
6.
7.
8.
9.
10.
B
B
B
C
A
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Common Foodborne
Illnesses/Pathogens
Bacteria, Viruses,
Fungi, and Parasites
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Share Your Pathogen Fact
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Resources
Food Safety
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Tailoring Standard
Operating Procedures
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Learning Objectives
• Recognize the importance of SOPs.
• Recognize the information needed in
SOPs.
• Identify how to access the NFSMI website
and locate sample SOPs.
• Tailor existing SOPs to individual school
nutrition programs.
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Standard Operating
Procedures
Purpose
Instructions
Monitoring
Corrective Action
Verification and
Record Keeping
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Standard Operating Procedures
• Purpose
Tells why the SOP is important and what it
is used for
• Instructions
Step-by-step procedures
• Monitoring
The requirements are explained
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• Corrective Actions
Details are given for when the food safety
goals are not being met
• Verification and Record Keeping
Provides a place for monitoring activities
and corrective action taken
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Website
address
Resource
Center
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Standard
Operating
Procedures
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List of
SOPs
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Standard Operating Procedures
Checklist
Purpose
Instructions
Monitoring
Corrective Action
Verification and
Record Keeping
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Standard Operating
Procedure
Personal Hygiene
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HACCP Every Day
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Learning Objectives
• Identify the 7 HACCP principles.
• Recognize the Process Approach to
HACCP.
• Demonstrate application of the Process
Approach to HACCP.
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HACCP
• What is HACCP?
Hazard Analysis Critical Control Points
• Why is it important?
Provides a systematic approach to
identifying food safety hazards
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• What is its purpose?
Control specific, measurable hazards
• What is the key to HACCP application?
Hazards must be measurable through:
Critical Control Points (CCP)
Critical Limits
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HACCP in School
Nutrition Programs
• Schools are required by federal law to
have a food safety program based on
HACCP principles
USDA guidance for SFA is available at:
http://www.fns.usda.gov/fns/safety/pdf/HAC
CPGuidance.pdf
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HACCP Principles
– Conduct a hazard analysis
– Determine critical control points
– Establish critical limits
– Establish monitoring procedure
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HACCP Principles
Continued
– Identify corrective actions
– Keep records
– Review and revise your overall food
safety program periodically
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The Process Approach to
HACCP
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Process 1
Preparation with
No Cook Step
• Example Flow / Operational Steps to
Consider
Receive
Store
Prepare
Hold
Serve
Spinach & Romaine Salad
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Process 2
Preparation for
Same Day Service
• Example Flow / Operational Steps to
Consider
Receive
Store
Prepare
Cook
Hold
Serve
• Hamburger Patty
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Process 3
Complex Preparation
• Example Flow / Operational Steps to
Consider
Receive
Store
Prepare
Cook
Cool
Reheat
Hot
Hold
Serve
• Baked Lasagna
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Process Approach to HACCP
Recipe Activity
Chicken Stir Fry Recipe D - 39
Spaghetti and Meat Sauce D - 35
Macaroni Salad E - 07
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Inspect What You
EXPECT
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Learning Objectives
• Apply skills learned to design a staff
training program on CCPs for PHF/TCS.
• Demonstrate knowledge of SOPs.
• Demonstrate knowledge of food safety
checklist usage to monitor a school
nutrition program.
• Apply knowledge of the Process Approach
• to HACCP.
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Angel School
Prepares For New School Year
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“Best of Class”
School Nutrition Food Safety
Program
Resources
• NFSMI – Developing Food Safety Program
Worksheets
• USDA – Healthy Meals Resource System
• FDA Food Code & Bad Bug Book
• State Child Nutrition Program
• Local/Regional Health Department
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Thank You!
National Food Service Management
Institute
www.nfsmi.org
800-321-3054
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