Transcript Food Safety for Volunteers

Food Safety for
Volunteers
• (26) "Food service establishment" means an operation defined in 50-50-102 (8) , MCA, and
includes an operation that stores, prepares, packages, serves, vends, or otherwise provides food
for human consumption in a mobile, stationary, temporary, semipermanent or permanent facility
or location; where consumption is on or off the premises and regardless of whether there is a
charge for the food. Food service establishment does not include:
• (a) an establishment, vendor, or vending machine that sells or serves only non-perishable foods;
• (b) an establishment that offers only prepackaged foods that are not potentially hazardous;
• (c) a produce stand that only offers whole, uncut fresh fruits and vegetables;
• (d) a food manufacturing establishment;
• (e) a kitchen in a private home if the food is prepared for sale or service at a function such as a
religious or charitable organization's bake sale;
• (f) a private home that receives catered or home-delivered food; or
• (g) a private organization serving food to only its members.
Food-borne Illness
• Who: Everyone, especially the elderly, babies, pregnant women and
those with a compromised immune system (ie. Cancer patients
receiving chemo)
• What: bacteria, viruses, other pathogens
• When: several hours to several weeks post exposure
• Where: any point during the food service process
• How: poor temperature control, cross contamination, poor personal
hygiene, poor cleaning/sanitizing procedures
What happens when someone has a
foodborne illness?
• Diarrhea
• Vomiting
• Fever
• Jaundice
• Kidney failure
• Brain and nerve damage
• Death
4 Key Food Safety Principles
• Good Personal Hygiene
• Preventing Cross Contamination
• Controlling Time and Temperature
• Cleaning and Sanitizing
1. Good Personal Hygiene
• Hand washing
• Clean clothes
• Hair up or covered
• Short, clean fingernails
• Clean aprons
• Not working when sick
• Using gloves or utensils when handling food
• Not eating when preparing/serving food
• Not smoking, using phone/texting
Washing hands is…
Water at least 100
degrees, or as hot as
you can stand it.
Scrub all surfaces of
hands.
Use a new paper towel.
2. Preventing Cross-Contamination
• Cross contamination is what happens when bacteria from one food
item are transferred to another food item
• Contamination is to make impure by adding something unclean
• Wash fruits and vegetables before use
• Use separate tools for raw and cooked products (separate cutting
boards, knives, prep surfaces)
• Keep chemicals stored away from cooking area (and label containers!)
• Watch for physical contaminants, such as glass shards, hair, paper
• Store ready-to-eat foods above meats in the refrigerator
• Use separate serving spoons for each food
3. Controlling Time &
Temperature
• Use a calibrated thermometer
• Keep hot foods over 135
• Keep cold foods under 41
• Preheat equipment
• Throw food out after 4 hours
What if I find hot food out of temperature?
• 165ºF within 2 hours
165ºF
• Reheat on stove or in
oven
• Check with thermometer
41ºF
How do I keep food cold?
• Foods that may not normally be held cold must be kept cold if their
ingredients are perishable
• Examples: cream cheese frosting, buttercream frosting
•Keep perishable foods in the refrigerator or freezer
•Use a cooler with ice for transport or during service (ie. Bake sale)
•Keep perishable foods out of the sun!
When in doubt,
throw it out!
Safe Thawing
• In the refrigerator (plan ahead!)
• In cold, running water
• In the microwave
• As part of the cooking process
• NEVER thaw foods at room temperature!
4. Cleaning & Sanitizing
•Cleaning: using detergent to remove dirt and junk
•Sanitizing: Using a chemical or heat to kill pathogens
Hot water &
dish detergent
Warm water & bleach
(or another sanitizing
agent)
Hot water only
• Wash dishes/utensils/glasses/pots/pans between uses
• Every 4 hours, if used continuously
• Clean surfaces between jobs (cutting chicken and preparing salad)