Transcript Food Worker Food Safety and Sanitation PPT

Food Worker Cards & Classes
“Food Safety is Everybody’s Business
– Your guide to preventing foodborne
illness”
Ways to Earn Card
• Go online – Snohomish Health District (THE
ONLY ONLINE PROGRAM AUTHORIZED)
Have parent credit card or a debit card
ready $10 – must have Visa, MC logo
• Offered in several languages.
• Info on website regarding special needs
assistance.
• There are “in-person” classes. See site.
Foodborne ILLNESS – (Food Poisoning)
• Get sick if food has harmful chemicals/germs.
• #1 - Most foodborne illnesses come from:
food poisonings or foodborne infections.
• #2 - Such as: Chemicals, bacteria, certain foods
(i.e. poisonous mushrooms)
• Symptoms within hours: vomiting,
diarrhea, fever, headache or stomachache
Foodborne INFECTIONS
• Most foodborne illnesses NOT caused by food
poisoning – Most are INFECTIONS caused by
germs – bacteria, viruses, parasites.
• Grow in food or inside of our bodies.
• Symptoms:
 diarrhea, vomiting, fever, headache,
stomach aches.
 occur several hours to weeks after eating
Foodborne Illness/Infections
• 48 Million Americans get sick each year!
• Up to 3,000 die each year!
• *There should always be someone in charge at
all food establishments to:
– make sure all safety rules are followed
– to train workers and answer their questions.
Who is most susceptible? YOPI’s
• Anyone can get sick from unsafe food.
• Those who get sick more often/seriously are referred
to as YOPI (yo’pe)
Y = Younger than 5 years old
O = Older than 65 years old
P = Pregnant
I = Immune-compromised (cancer, AIDS,
diabetes, certain medications, other conditions)
Hospitals, Child Care Centers, Preschools, Nursing Homes,
Adult Care Homes that provide food have additional
requirements.
HAZARDS in Food - PHYSICAL
• Hard/soft objects found in food:
Examples: broken glass, jewelry, bandages,
staples, fingernails.
TO AVOID:
Wash fruits/vegetables
Look closely at foods you are preparing
Keep preparation area free of things that can
fall into food.
HAZARDS in Food - CHEMICAL
• Poisonous substances that occur naturally or
are added during handling.
Examples: cleaning agents, pesticides,
certain metals.
Store all chemicals below food or food surfaces
Chemical containers must be clearly labeled
Containers not approved for food storage:
garbage bags, containers once used for
chemicals.
HAZARDS in Food - BIOLOGICAL
• BIOLOGICAL – germs that can’t be seen w/o a
microscope.
3 Examples: parasites, bacteria, viruses
BIOLOGICAL CONTAMINATION
PARASITES
• Parasites are usually tiny worms that live in fish, pork
or meat and contaminated water.
• Can be killed if frozen or cooked to right temperatures.
• To Keep Food Safe From Parasites:
 Cook all pork, beef, fish to proper temperature
 Use fish that has been frozen to kill parasites
 Use approved sources of water
BIOLOGICAL CONTAMINATION
VIRUSES
• Small, but only takes a few to make you sick.
• Viruses are NOT destroyed by freezing.
• In food, usually come from unclean hands of
someone that touched our food (probably
unclean from vomit or feces – “Fecal-oral
route of transmission”.
• Spreads Hepatitis A, Norovirus.
BIOLOGICAL CONTAMINATION
VIRUSES: How to Keep Food Safe From
• Do not work with food when diarrhea, vomiting,
fever are present
• Wash hands twice after using restroom
once IN the restroom
AGAIN when you get back into the kitchen
»Use gloves or utensils when
handling ready-to-eat food.
BIOLOGICAL CONTAMINATION
BACTERIA
• Bacteria can grow in food.
• Found everywhere
• Grow when food workers not careful about:
Time
Temperature
Cleanliness
• Sources: soil, animals, raw meat, people
• Usually only grow in certain foods
• Keep hazardous foods hot/cold – prevents growth
Bacteria –
Potentially
Hazardous Foods
To keep food safe from
bacteria:
 Danger zone 41F to
135F
 Do not work when
you are ill (diarrhea,
vomit, fever)
 Wash hands twice
after room trip
 Gloves/utensils when
handling ready-to-eat
foods.
 Wash, rinse, sanitize
all equipment used
for food preparation.
• Animal Products
 Meat, fish, poultry, seafood,
eggs, dairy products.
• Cooked Starches
 Cooked rice, beans, pasta,
potatoes.
• Fruits/Vegetables
 Cooked vegetables
 Tofu
 Sprouts (alfalfa/bean)
 Cut melons, tomatoes, leafy
greens
 Garlic/herbs bottled in oil
3 Practices Prevent Most Illnesses:
What YOU must do to prevent illness…
• Remember – you cannot usually see, smell or
taste germs in food.
• The top 3 food safety concepts:
 PERSONAL HYGIENE
CORRECT COOKING/HOLDING TEMPERATURES
PREVENTION OF CROSS-CONTAMINATION
1. PERSONAL HYGIENE
• FOOD WORKER HEALTH
Too Sick to Work:
 Diarrhea, vomiting, jaundice
 Diagnosed Infections:
• Salmonella, Shigella, E. coli,
Hepatitis A
 Tell Person in Charge. You
should go home or be
reassigned duties that don’t
involve handling food or
contact surfaces (trash, mop,
sweep, restrooms, bus tables)
• HIGHLY SUSCEPTIBLE
POPULATIONS (“YOPI”)
 Food workers in these
facilities MAY NOT be in the
facility when they have
diarrhea, vomiting or
jaundice. They must NOT
COME TO WORK until all
symptoms are gone.
1. PERSONAL HYGIENE
HANDWASHING
• Washing hands OFTEN is the
most important thing you can do
to keep germs out of your body
and out of the food you prepare.
• Wash hands after:
 restroom
 Handling raw meat, fish , poultry
 Handling garbage/dirty dishes
 Taking a break, eating, smoking
 Sneezing, coughing, blowing nose
 Handling animals or using
chemicals
HAND SANITIZERS
• Work best on hands that are
clean.
• In food service, you may
use hand sanitizers AFTER
washing your hands if
you’d like, but you may
NOT use them INSTEAD of
washing your hands.
1. PERSONAL HYGIENE:
HOW TO WASH HANDS
• Wash hands at a handwashing sink that has hot/cold
running water, soap, paper towels (or other single-use
drying method).
• Start to finish, wash hands for at least 20 seconds!!
• 4 Steps:
 Get hands wet so soap will work.
 Apply soap and scrub – under fingernails, between fingers, all the
way up to the lower arm – for at least 10-15 seconds.
 Rinse hands to send the soap suds and germs down drain
 Dry hands completely with paper towel or single-use method.
(paper towels preferred – rubbing helps remove more germs)
1. PERSONAL HYGIENE: OTHER
• BARE HAND CONTACT – even with clean hands, food workers are
not allowed to touch ready-to-eat foods with bare hands.
• READY-TO-EAT foods include:
 rinsed fruit/vegetables that are eaten raw
sliced fruit, salads, garnishes
 Bakery or bread items
breads, cakes, pies, tortilla chips
 Foods that have already been cooked
pizza, hamburgers, hot dogs, tacos
Foods that will not be cooked.
sandwiches, sushi, deli salads
1. PERSONAL HYGIENE: OTHER
• GLOVES
 Food workers must use utensils such as tongs, scoops, deli papers
or single-use gloves to keep from touching ready-to-eat foods.
examples: put vegetables on salads with tongs, scoops to get
ice out of a bin
 Single-use gloves may be used to prepare foods that need to be
handled a lot
examples: sandwiches, slicing veggies, arranging food on
platters
 Gloves must be changed often to keep the food safe.
 Gloves must be worn if you have sores, bandages, or cuts on your
hands and you’re working with food.
.
1. PERSONAL HYGIENE:
GUIDELINES FOR GLOVES
 Wash hands before putting on gloves.
…so you don’t contaminate the gloves
 Change gloves that get ripped.
 Change gloves that might be contaminated
 Never wash or reuse gloves
…they will not sanitize properly
 Change gloves between working with raw and ready-to-eat
foods (prevent cross-contamination)
 Throw gloves away after use.
 Wash hands after taking gloves off
…you may have residue at edges or from taking them
off.
1. PERSONAL HYGIENE:
PERSONAL HABITS of FOOD WORKERS
• May not eat, drink or use any type of tobacco in food
prep areas. This prevents spills into food/reduces
chance of contamination.
– Exception: can drink from covered container with a straw.
Must be stored so it won’t spill onto food or food-contact
surfaces.
• Hair Restraints: to keep hands out of hair and hair out
of food. Hair must be effectively restrained. (hairnets,
hats, barrettes, ponytail holders, tight braids. Long
beards must also be restrained)
1. PERSONAL HYGIENE:
PERSONAL HABITS OF FOOD WORKERS
 FINGERNAILS
– must be trimmed so they are easy to clean.
– Nail polish = must wear gloves when preparing all foods, not just
ready-to-eat.
 Jewelry
– Can hide germs and make it hard to wash hands.
– Can fall into food.
– Remove watches, rings, bracelets, other jewelry on arms and hands.
– Exception: wedding rings may be worn if covered with a glove.
 Personal Items
– Medicine, coats, purses must be stored away from food, dishes, linens.
2. TEMPERATURE CONTROL:
DANGER ZONE
• Thermometers must be used to assure food is
delivered, cooked, cooled, stored properly.
• Danger Zone: Bacteria do not grow in hot/cold
temperatures.
• Keep colder than 41 and hotter than 135.
• DANGER ZONE!!!!! 41oF to 135oF (Official temps)
• In class we’ll use 40-140…easier to remember and even
safer.
• Food should not be in the Danger Zone (room
temperature) more than 2 hours.
• If unsure, THROW IT OUT!
2. TEMPERATURE CONTROL
• TIME ADDS UP….Concept to keep in mind….
“By the time you begin to prepare it, food has
been through a lot of steps. It has been grown,
shipped, purchased, received, and stored
before you begin preparation. You may thaw,
mix, cook, cool, serve, or reheat it. All of the
time that the food spends in these steps adds
up and helps bacteria grow to dangerous
numbers. Work with food quickly to keep it out
of the Danger zone between 41oF and 135oF.”
2. TEMPERATURE CONTROL:
THERMOMETERS
• 2 types of thermometers used in food service:
• Metal stem “dial” thermometer
• Most common
• Thick foods (don’t use for thin..i.e. hamburgers)
• Stem must be pushed several inches into food for at
least 20 seconds
• Digital thermometer
•
•
•
•
metal stem, digital numbers
easy to read
better for thin foods (i.e. hamburger patties)
can read temperature quickly
2. TEMPERATURE CONTROL:
THERMOMETER ACCURACY
• Thermometers should be checked for accuracy
• Check by placing sensor in cup of crushed ice
and water – should be 32oF (freezing).
• Make sure it is clean, sanitized, accurate
• Insert into thickest part of food, usually center
• Take temp for several seconds until the
numbers stop changing.
2. TEMPERATURE CONTROL:
GUIDELINES – Hot Foods
• Keep Hot Foods Hot! to kill germs, cooking temps
depend on type of food/cooking time.
• Microwave
– all raw animal products cooked in microwave must be
cooked to at least 165oF
– Must be covered to retain moisture
– Stirred at least once
– Let food stand covered for 2 mins before serving
– Microwaves don’t cook food evenly…measure
temperature in several places.
– These procedures are used for reheating in microwave
2. TEMPERATURE CONTROL:
GUIDELINES – Holding and Reheating
• Cooking does not kill all bacteria, potentially
hazardous foods must be kept hot until served –
“Holding Time”.
• The bacteria can grow back again.
• Steam tables, soup warmers, other hot holding
units must be heated up before food is put in
them. Must be kept 135oF or hotter.
• Tips to keep food hot:
• Cover pans
• Stir food often to distribute heat
• Never mix cold foods with cooked foods
2. TEMPERATURE CONTROL:
GUIDELINES – Holding/Reheating
• REHEATING properly cooled food that will be
served immediately may be reheated to any
temperature to be served again.
• REHEATING cold food that will be “hot held”
must be reheated to 165oF quickly (within 2
hours)
2. TEMPERATURE CONTROL:
COMMON COOKING TEMPERATURES
• Poultry, Stuffed foods/stuffing, Casseroles,
Raw animal products cooked in microwave, all
reheated potentially hazardous foods.
• 165oF for 15 seconds
• Hamburger, Sausage
• 155oF for 15 seconds
• Eggs, Fish, Beef, Pork
• 145oF for 15 seconds
• Vegetables that will be hot-held, Packaged
ready-to-eat foods (hot dogs, canned chili)
that are heated for hot-holding.
• 135oF
2. TEMPERATURE CONTROL:
GUIDELINES – Keep Cold Foods Cold!
• COLD “HOLDING”: keep cold to prevent
bacteria growth (does not kill). 41oF or colder.
• COLD SALADS: salads made from food at room
temperature must be cooled to 41oF within 4
hours of preparation. Make salads/sandwiches
with cold ingredients if possible.
2. TEMPERATURE CONTROL:
GUIDELINES - THAWING
• Foods must be thawed safely or bacteria will grow while
they are doing so. Bacteria grows on outside, warmer
layers while inside is still frozen.
• 3 SAFE THAWING METHODS:
1. In refrigerator. Slowest and safest.
Raw meats on bottom shelf or container so they don’t
drip onto other foods.
2. Submerged under cold running water (under 70oF)
3. As part of cooking process or in microwave.
• Small items, such as frozen burritos, may be thawed while
they cook.
2.
TEMPERATURE CONTROL:
GUIDELINES - Cooling
• Cooked leftovers may be cooled to be served
again.
• Cooling is the riskiest step in food prep –
bacteria grow quickly in cooling food.
• Cool food through the Danger Zone as fast as
possible – to 41oF.
• SERIOUS – certain bacteria can make poisons
that are not destroyed by reheating temps.
2. TEMPERATURE CONTROL:
3 Approved Cooling Methods in WA
• Shallow Pan Method
• Refried beans, rice, potatoes, casseroles, ground meat,
meatloaf and chili.
• Food no more than 2 inches deep
• Pans on top shelf where nothing can drip on them.
• Let air move around pans – do not stack or cover
• Cover food after food is 41oF
2. TEMPERATURE CONTROL:
3 Approved Cooling Methods in WA
• Size Reduction: Cutting solid food into small pieces
• Large foods like turkey or ham may be cut into slices to cool.
• May not be used for ground or restructured meat such as meatloaf
or gyro meat.
• Steps for Size Reduction:
• Cut cooked meat into pieces no more than 4 inches thick. Be sure
to wear gloves if you handle the food
• Spread slices on a tray so they are not touching
• Put trays in refrigerator on top shelf where nothing can drip on
them
• Let air move around the trays – do not stack or cover
• Cover the pans after the food is 41oF or colder.
2. TEMPERATURE CONTROL:
3 Approved Cooling Methods in WA
• TIME and TEMPERATURE MONITORED
Step 1: Must cool from 135oF to 70oF in 2 hrs.
Step 2: Must finish cooling to 41oF within a total of 6
hours.
• EXAMPLE – “Ice Bath”
1. Close drain in sink. Put pot of hot food in sink.
2. Fill sink with ice up to level of food in pot. Add cold water to the ice.
3. Stir the food often. Make sure it cools down to 70oF within 2 hours.
4. Add more ice as it melts.
5. Finish cooling the food to 41oF within 6 hours
6. Once food is 41oF, cover and put in the refrigerator.
3. CROSS-CONTAMINATION
WHAT IS IT?
• The spread of bacteria from raw meat (main source) to
other foods.
• Blood/juice from raw chicken or other meat gets onto a counter,
cutting board, utensils, hands, bacteria can spread to other food.
• Keep raw meat away from other food.
• TIPS:
–
–
–
–
–
–
Wash hands after handling raw meat
Wash/sanitize all food-contact surfaces that touch raw meat
Prepare raw meat in an area away from other foods.
Use separate cutting board for raw meat
Store raw meat below other foods in refrigerator/freezer
Store meat with a higher cooking temperature (chicken) below
meat with a lower cooking temperature (fish)
3. CROSS-CONTAMINATION:
GUIDELINES
• CLEANING/SANITIZING - Cleaning/sanitizing
are NOT the same thing.
• Cleaning (soap/water) removes dirt/food from surfaces
• Sanitizing uses chemicals/heat to kill germs. Must be
mixed properly.
– Most common: 1 t unscented bleach with 1 gal cool
water
• Other areas need to be kept clean also:
floors/walls/equipment
3. CROSS-CONTAMINATION:
GUIDELINES
• WIPING CLOTHS
– Should be stored in sanitizer when not in use
– Sanitizer should be changed often
– Use different wiping cloth for raw meat
– Different cloths for food and non food-contact
areas
– Clean and rinse dirty wiping cloths before putting
them back in the sanitizer
– Use test strips to check sanitizer strength
3. CROSS-CONTAMINATION:
GUIDELINES
• WASHING DISHES BY HAND
1. Clean/sanitize sink
2. Scrape leftover food into garbage
3. Wash dishes in hot, soapy, water in 1st sink.
4. Rinse dishes with clean, hot water in 2nd sink.
5. Sanitize by soaking dishes in 3rd sink filled with
warm water and approved sanitizer.
6. Air dry dishes/utensils instead of using a towel.
3. CROSS-CONTAMINATION:
GUIDELINES
WASHING DISHES BY DISHWASHER
• Food establishments have dishwasher that will
wash, rinse, and sanitize.
• Scrape leftover food.
• Food workers must be trained to use and
monitor.
• Temperature gauges/sanitizer levels must be
monitored.
ADDITIONAL FOOD SAFETY ISSUES
FOOD SOURCES must be approved by the health
dept.
• Cannot serve food prepared at home.
• Meat, poultry, dairy must be inspected by US
or WA State Depts of Agriculture.
• Shellfish must have Identification Tag
attached. Wild mushrooms must have source
information on site. Tags/info must be kept
for 90 days after these foods are sold.
ADDITIONAL FOOD SAFETY ISSUES
• RECEIVING FOOD
• Food should not be spoiled
• Damaged/opened foods must be ret’d or
thrown away
• Do not accept food delivered at unsafe temp or
in unsafe condition
• CUSTOMER ADVISORY
• Customers must be told which menu items can
be ordered undercooked and that this can cause
illness.
ADDITIONAL FOOD SAFETY ISSUES
• FOOD ALLERGIES – can be life threatening!
– Symptoms include:
• Tingling sensation, hives, swelling of mouth/throat, difficulty
breathing, loss of consciousness.
• Get person in charge immediately.
• Most common food allergies: soy, milk, eggs, wheat,
peanuts, nuts, fish, shellfish.
• Egg allergies: avoid cakes, pastas, mayonnaise
• Customers may ask about the items/labels on the food
• Their safety depends on you – talk to person in charge if
questions.
ADDITIONAL FOOD SAFETY ISSUES
• PEST CONTROL
• Rodents, cockroaches, flies may spread germs.
• Pesticides are a last resort/only applied by licensed
pesticide applicators/food must be protected
• Easier to keep pests out than to get rid of them
• To keep pests out of food establishments:
• Keep doors closed/screened/cover holes in walls
• Cover garbage cans with lids/throw away used boxes
• Keep food covered and clean all spills quickly
ADDITIONAL FOOD SAFETY ISSUES
• Must stop serving food and call Health Dept when a
hazard can make food unsafe.
• Fire, flood, sewage backup
• No hot water or electricity
• Possible foodborne illness outbreak/chemical contamination
• Food Protection During Service
• All read-to-eat foods on display for self-service must be protected
from contamination.
–
–
–
–
–
Condiment dispensers or single-use packets.
Utensils at each item or the salad bar/buffet
Display cases/sneeze guards
Extra plates at buffets so customers use a clean plate for each trip.
Employees monitoring the self-service area.
ADDITIONAL FOOD SAFETY ISSUES
• RE-SERVICE OF FOOD
• Unpackaged food left on the table must be thrown away.
(uneaten rolls, tortilla chips, breadsticks, etc.)
• Unopened, packaged items may be reused
• (crackers, sugar, jelly)
• PROHIBITED FOOD
• Some foods may NOT be served raw or undercooked in
facilities that serve a Highly Susceptible Population (YOPI)
• These include: undercooked fish, shellfish, beef, eggs,
chicken, or pork, seed sprouts (i.e. alfalfa sprouts), packaged
juices that are not labeled “pasteurized”.
SPECIAL REMINDERS FOR FOOD
WORKERS
• WAITSTAFF
• You may be responsible for check holding temps on buffet or salad
bar
• Gloves/utensils must be used for all ready-to-eat foods, even if just
buttering toast (no bare hand contact)
• Customers may ask questions about food preparation
• CHILD CARE PROVIDERS
• Understand wash, rinse, sanitize steps. Many toys and other
surfaces require the same techniques.
• Handwashing important for food work and also for the children
before they eat.
• Use serving utensils that children can handle and be ready to
replace if dropped, licked, etc.
• Children’s medications that must be refrigerated must be labeled
and kept in a water-tight container.
SPECIAL REMINDERS FOR FOOD
WORKERS
• BUSSERS
• Dirty dishes need to stay away from all clean food prep areas
and food
• After cleaning tables, you must wash your hands before you
begin another activity
• DISHWASHERS
•
•
•
•
Be sure to wash sinks and your hands before you begin
Change wash water often
Measure the sanitizer solution with appropriate test strips
Be trained in mechanical dishwashers, know how to check
sanitizing properly
• Read/follow directions on chemical labels.
SPECIAL REMINDERS FOR FOOD
WORKERS
• BARTENDERS
• Bare hand contact not permitted, even if just squeezing a
lemon. Prep lemon twists, sliced fruits with gloves in
advance rather than bare-handed for each drink.
• Use an ice scoop rather than handling ice
• GROCERY CLERKS
• Bag meats separately/ clean meat spills w/ sanitizer
• Wash hands throughout day – you will be handling
unwrapped fruit/vegs
• Potentially hazardous foods left at your aisle are returned to
proper temp control immediately or discarded.
SPECIAL REMINDERS FOR FOOD
WORKERS
• HOME COOKS
• Check refrigerator temps (41oF or cooler)
• Keep pets off counters and out of sink
• When hosting, plan ahead so you will be able to keep foods
at proper temperatures.
• When hosting, rapidly cool leftovers in shallow pans
• TEMPORARY FOOD VENDORS
• Temporary establishments often lack plumbing. Set up your
handwashing station before you begin preparation
• Have a back-up plan for temperature control in case
electricity goes out or equipment unable to keep food at
proper temps
• Plan menu carefully to limit potentially hazardous foods.
FOOD WORKER TOP TEN
1.
2.
3.
4.
5.
6.
7.
8.
Only work when healthy
Wash hands often and well
Don’t touch ready-to-eat food with bare hands
Keep food hot or cold
Cook food to proper temperatures
Cool hot food as quickly as possible
Keep raw meat away from other food
Wash, rinse, sanitize, air dry – always follow the 4 steps in
order
9. Keep food preparation areas and utensils clean and
sanitized
10. Ask questions if you have them.
Source:
“Food Safety is Everybody’s Business – your
guide to preventing foodborne illness”
Washington State Food & Beverage Workers’
Manual