Transcript Food Handling

Food Handling
As a food handler, you need to
do your part to keep food safe
To receive a food handler card, you must
take a test at the County Health Dept.
and retake the test every two years.
The test is fifty questions and you can miss
fifteen (70%).
Additional information for this test and
where to take the test in the
“foodworkbook.pdf” on Mr. Martin’s website
It will cost 20 dollars (cash only) and can be
completed in about 30 minutes.
Before taking the test, you must bring a photo ID
(Replacement food handler cards are $5.00)
As of the year 2000, it is state law that
all food workers (anyone that touches
food) be certified
As a food worker,
It is your legal responsibility to see that people
will not get sick from your place of work.
You should wash your hands
frequently after:
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Using the restroom
Smoking
Eating
Touching your face or hair
Handling raw meat
Using cleansers, chemicals or pesticides
Taking out the trash
Anytime contamination might occur
When washing your hands you should:
• Wash using the hottest water that you can
stand, with soap, for 30 seconds.
Research has shown that frequent
washings can remove most germs
You should wear as little of jewelry as possible.
Use disposable towels or an air blower to dry your
hands. (Cloth towels tend to spread germs)
Do not wash your hands in the same sink,
that’s used to prepare food
If you are sick,
Stay home!
All utensils must be washed and
sanitized after every use
Wash off all dishes quickly, so that food does not dry
and create a surface for bacterial growth.
All chipped or broken dishes must be thrown away. All
broken utensils are to be thrown away.
Some restaurants use dishwashing
machines
The machine dishwashing water must reach 180
degrees for 30 seconds to kill food bacteria.
If your dishwasher is not working
properly tell your supervisor.
To properly sanitize dishes, one of the
following chemicals should be used
(ppm is parts per million)
• 100 ppm of chlorine soak for 30 seconds
• 200 ppm of ammonia soak for 1 minute
• 25 ppm of iodine soak for 1 minute
Dishes should be:
1.
2.
3.
4.
Washed
Rinsed
Sanitized
Air dried
All kitchen equipment must be broken
down and cleaned. This includes fryers,
ovens, stoves, slicers, blenders, saws and
grinders
Anything that is used daily must be cleaned
daily. Walls, counter tops and floors must be
sanitized daily
All storage areas must be in good
repair
Cupboards, cabinets and shelving must be
sanded, sealed and painted regularly.
Long hair must be restrained
• All hair is dirty. You must use a hair net or a
hat when preparing food.
Avoid touching your face!
Your face has oils and bacteria growing on it. If
you do touch your face, wash your hands.
Bacteria, under the right
conditions can double in size
• Every half hour!
When bacteria grows,
poisons/toxins are produced and
this is what makes people sick
Just a few bacteria can become trillions in a
short period of time and can make many
people sick.
To keep bacteria growing,
All that’s needed is food, moisture and time at a
comfortable temperature.
At 90 degrees bacteria does not
grow quickly. Most Bacteria dies
when temperatures are above 135
degrees
Steam tables must be at least 135 degrees
Potentially Hazardous Foods
Cooked or reheated must reach an internal
temperature of 165 degrees for at least 15
seconds, but once that temperature is
reached, it may be on a 135 degree steam
table.
Foods that are not to be kept hot must
be refrigerated. Bacteria does not
grow quickly when refrigerated at least
41 degrees.
Food in Ice tables must be pushed into the ice.
All foods, refrigerated or not
Should be inspected for mold, odd smells or
discoloration. Cans that are swollen or
damaged are to be discarded or sent back to
the supplier.
Raw meats and un-cleaned
vegetables are to be refrigerated in
separate areas
All food must be kept at least 6 inches off the floor.
Food preparation and cross
contamination
Occurs when contamination from one food is spread to
another. It is very important that raw vegetables and
raw meat such as beef, pork, chicken, eggs or fish be
prepared separately.
All equipment touching these
foods
Such as Knives, Cutting boards, grinders,
saws, and slicers must be cleaned as
often as they are used.
The best way to defrost a frozen
food item is
In the refrigerator
Only four safe ways to defrost food
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In a refrigerator
Under cold water
Microwave in the defrost mode
In the cooking process
Do not refreeze a thawed food
item
Texture of food changes if thawed, but also food
can become contaminated in the process.
Plates, utensils, ice and food in a
buffet or salad bar
must be covered and must have sneeze guards.
Bugs / Pests
Carry disease and can make people sick if they
are around food.
Flies and other winged bugs
Spread bacteria from sewage, manure and
various forms of filth onto food. When a fly
lands, they vomit previous food sources. The
goal is to keep all winged insects out of food.
To keep flies out
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Install screens on doors, windows ,and openings to the outside.
Air curtains and fly fans should turn on automatically when doors
open.
Flies are attracted to trash areas. Trash areas must be keep clean.
Trash bags should be used and the trash must be emptied at least
twice weekly to keep flies from breeding. Dumpsters and trash
can lids must be kept closed.
Do not prop open doors.
Cockroaches
Carry bacteria on their legs and bodies. They
contaminate food by walking on it, urinating
on it and defecating on it.
Cockroaches
enter by fitting into tiny cracks and like to feed in
moist, dark, quiet places.
To control cockroaches
1. Seal all cracks, crevasses and gaps of facility entry and hiding places.
2. Inspect all deliveries and do not accept product with infestation.
3. Keep the facility clean. Small scraps of food and even grease can support
large colonies of cockroaches.
4. Remove clutter such as unused equipment, rags, recyclables, and clothing.
(Cockroaches like to breed in undisturbed areas.)
5. If you see a cockroach, tell a supervisor.
Rodents
Contaminate food with urine and feces.
Rats and Mice are great climbers
And can squeeze into very small openings. Fullgrown rats can fit into a hole the size of a dime.
To keep rodents out:
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Seal all openings around the building Quarter inch or larger.
Store food in containers that rodents can not chew through.
Keep storage areas clean, uncluttered and well lit.
Tell your supervisor if you see a rodent or see droppings