Transcript Serving it Safe

USDA & NFSMI
You understand that:
 The training you are about to take does not cover the
entire scope of the program, and that
 You are responsible for knowing and understanding all
handbooks, manuals, alerts, notices and guidance, as
well as any other forms of communication that provide
further guidance, clarification or instruction on
operating the program.
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Safety & Sanitation
◦ Importance of food safety in school nutrition programs
◦ Basics facts about microorganisms
◦ Characteristics of a food safe facility
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HACCP
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Discuss the purpose of a food safety program.
Identify key components of a HACCP Plan.
Learn and apply the Process Approach.
Identify strategies to know current state of school food safety
program.
Three truths and one untruth
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Why is food safety a top Priority?
What is foodborne illness and foodborne
outbreak?
◦ Foodborne Illness: referred to as “food poisoning”,
is a disease carried to people by food or water. A
foodborne illness can only be confirmed with a lab
analysis that identifies the source of the illness.
◦ Foodborne Outbreak: an incident in which two or
more people experience the same illness symptoms
after eating a common food.
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Biological Hazards
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Chemical Hazards
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Physical Hazards
Wash hands thoroughly after using
chemicals
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What happens in the body after a
contaminated food has been eaten?
How do harmful microorganisms contaminate
foods?
◦ Sources
 Animals
 Food Handling
 Food Preparation
Food Storage
Heating Food
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What are the three main causes of a
foodborne illness?
Poor Personal Hygiene
Abuse of the Time – Temperature
Relationship
Cross-contamination
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What are the responsibilities of the
foodservice manager?
◦ Knowing & implementing State & local public health
dept regulations regarding food safety & sanitation.
◦ Solving problems of non-compliance cited on
sanitation inspections.
◦ Maintaining up-to-date knowledge regarding food
safety & sanitation.
◦ Training & supervising employees on food safety.
◦ Holding employees responsible for following food
safety requirements & guidelines.
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What are the responsibilities of the
foodservice employee?
◦ Learning about food safety
◦ Following local or state food safety requirements
◦ Following guidelines such as:
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Monitoring as specified in the school’s food safety plan
Taking corrective actions if standards are not met
Keeping accurate records
Communicating with foodservice manager to inform
them about problems or areas that can be improved
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How should the FS Manager respond if
symptoms of Foodborne Illness are reported
to the foodservice?
◦ Be calm and cooperate with the health department
◦ Talk with your supervisor immediately to
communicate the situation and seek additional
guidance
◦ Stop serving the suspected food
◦ Keep samples of suspect foods.
◦ Cooperate with the health department to gather
information.
◦ Report the information you were asked to assemble.
◦ Do not give medical advice, that should be left to
the health professionals
◦ Direct all media inquiries to the appropriate
designated school district representative.
◦ For those students who have reported symptoms of
foodborne illness, parents should be contacted by
personnel designated by the school or school
district.
What are the most common causes of
foodborne illnesses?
◦ Microorganisms: tiny, living organisms that are so
small they can be seen only with a microscope.
◦ Pathogens (Harmful Microorganisms = Illness)
 Bacteria
 Viruses
◦ Spoilage Microorganisms (May cause illness)
 Fungi (molds & yeasts)
◦ Parasites
What are the major foodborne illnesses caused
by bacteria & how can they be prevented?
 Botulism
 Campylobacteriosis
 E-coli
 Listeriosis
 Perfringens
 Salmonellosis
 Shigellosis
 Staphylococcal
What are the major foodborne illnesses caused
by viruses & how can they be prevented?
 Gastroenteritis from Norwalk Virus
 Calicivirus
 Hepatitis A
What are the major foodborne illnesses caused
by fungi & how can they be prevented?
 Molds
 Yeasts
What are the major foodborne illnesses caused
by parasites & how can they be prevented?
 Cyclosporiasis
 Giardiasis
 Trichinosis
How do microorganisms grow?
Conditions for growth…
F
A
T
T
O
M
Time and Temperature Controlled for Safety (previously PHF)
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Foodborne microorganisms grow best in food
that has a pH between 4.6 – 7.0
Temperature Danger Zone
Rapid Bacterial Growth
41˚F and 135˚F
Bacteria can double every 20 minutes.
◦ Aerobic bacteria need oxygen to grow
◦ Anaerobic grow when oxygen is absent
◦ The amount of moisture available in food for
this growth is called water activity (aw)
How can food safety be promoted through
personal hygiene and work attire?
 Know why personal hygiene and work attire is
important.
 Use guidelines for good personal hygiene.
 Dress for food safety success.
 Use common sense as a guide when working
with food.
How can food-safe facility be operated?
 Know the characteristics of a food-safe
facility.
 Maintain clean floors, walls, & ceilings.
 Maintain a clean & sanitary serving line &
stations.
 Maintain good ventilation
 Maintain clean employee restrooms
How can food-safe facility be operated?
 Maintain clean and neat trash collection
areas.
 Maintain an effective pest control program
◦ How often does your district perform pest control
activities?
◦ Is it effective?
◦ Have you ever reported a pest problem?
How should smallwares be cleaned and
sanitized?
 Chemical sanitizing
 Heat sanitizing
 Sanitize smallwares in a Three compartment
sinks
 Sanitize smallwares in a Mechanical
dishwasher
How should large equipment be cleaned and
sanitized?
 1. WASH
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2. RINSE
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3. SANITIZE IN PLACE
Who is responsible for food safety?
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It’s EVERYBODY’S business!!!
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Chlorine
50 ppm
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Quats
200 ppm
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Iodine
12.5-25 ppm
1
Wash
110°F (43°C)
or higher
2
Rinse
3
Sanitize
Hot water 171°F
(77°C) or chemicals
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High-Temperature Machines
◦ Final sanitizing rinse must be at least 180°F (82°C)
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Chemical-Sanitizing Machines
◦ Follow guidelines provided by the
manufacturer
Checking Sanitizing Effectiveness
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(Safety!) Turn off and unplug
Disassemble
Clean & Sanitize
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Wash
Rinse
Sanitize (immerse, wipe or spray)
Air dry
Reassemble
(Re-sanitize surfaces handled)
How can foodborne illness be prevented in the
eight steps of the foodservice process?
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(see handout)
1.
2.
3.
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9.
Purchasing
Receiving
Storing
Preparing
Cooking
Serving & Holding
Cooling
Reheating
(Transporting)
FOOD SAFETY CHECKLIST:
HACCP-Based SOPs
 Food Safety Checklist