Transcript Storing Foods

Food Booth Safety
Keep Food Safe at the Food Booth:
A training for Adults
2007
Module designed by Bridget Curley, Program
Assistant, and Julie Garden-Robinson, Food and
Nutrition Specialist edited for Ingham County MI
2008
The Need for Safe Food Training

Serving food to the public is a large
responsibility, but can be an enjoyable
experience.

Whether you are setting up
a small food stand or
volunteering at a larger,
temporary stand, the
following simple rules and
regulations will help ensure
safe food is served to
customers.
Question Time

When working at a temporary food stand
you should:
a)
b)
c)
d)
Have fun
Serve safe food to customers
Remember food safety guidelines
All of the above

Click to see answer.
The answer is d. We hope the experience is fun and safe
for those who have the chance to help out.
Basic Kitchen Safety Rules
Do not lift heavy objects.
 Be careful if you work with sharp objects,
such as knives.
 Clean up spills to avoid slipping.
 Be careful around stoves or other hot
equipment.
 Take care when handling hot foods.
 Wear closed-toe, nonslip shoes (such as
tennis shoes) to protect your feet.

Know the Potentially
Hazardous Foods


Preparing and serving safe food is important
to your customers.
Be careful when you work with and prepare
foods that are “potentially hazardous.”


These are foods that have been linked to
foodborne illness
Examples of potentially hazardous foods are:





Meat, poultry and fish
Milk and egg products
Salads and sandwiches made with meat
Sliced melons and sprouts
Cooked vegetables, cooked rice or beans
You are responsible for identifying
“potentially hazardous” foods.
Potentially
Hazardous
Potentially
Hazardous
Potentially
Hazardous
Keep Your Area Safe and Clean
Reduce the risk of spreading germs, such
as bacteria.
 These microorganisms can cause
foodborne illness and make people sick.


People at a higher risk are young children,
elderly adults, pregnant women and people
with weak immune systems.
Four Steps to Food Safety
Clean
 Separate
 Cook
 Chill


When food causes people to be sick, it
usually is because of something that went
wrong in one of these areas.
True or False

The important steps to food safety are
clean, separate, cook and chill.
Step One:
Cleaning and Sanitizing
Keep work areas, equipment
and dishes clean and
sanitized.
 Clean counters and dishes
carefully to reduce the risk of
spreading bacteria that can
make people sick.
 Keep walkways clear.
 Pick objects off the floor to
prevent people from tripping.


Inspect areas where food is prepared,
eaten and served and identify areas that
need to be cleaned.
Dirty
Dirty
Dirty
Washing and Sanitizing
When you wash dishes and utensils,
scrape off excess food and then wash with
warm, soapy water.
 After washing, rinse off soap with hot
water and then sanitize dishes in an
appropriate solution.
 You only need about 1 tablespoon of
chlorine bleach per gallon of warm water
to make a sanitizing solution for dishes.


Just because something looks clean does
not mean it is sanitized or safe to use


Sanitizing reduces the amount of germs on
each item.
Allow time for dishes to air dry completely

This is the safest way to keep dishes clean
because dishtowels can spread bacteria from
dish to dish.

You have been assigned to help wash
dishes. What is the correct order to clean
dishes and utensils properly?
Sanitize
Scrape
Air dry
Rinse
Wash
Clean surfaces such as counters and
tables by wiping them with paper towels
and sanitizer solution.
 Homemade sanitizer solutions can be
made by mixing 1 tablespoon of chlorine
bleach with 1 gallon of water.
 Do not use sponges or cloth towels to
clean up spills.


A homemade sanitizer solution can be
created from_____.
a)
b)
c)
1 cup of water and 1 tablespoon of chlorine
bleach
1 gallon of water and 1 tablespoon of chlorine
bleach
1 quart of water and 3 tablespoons of chlorine
bleach
Volunteer Health and Hygiene
Don’t forget to wash your
hands before starting to work
and many times during your
shift.
 Wash hands in warm, soapy
water for at least 20 seconds.
 After your hands are clean, dry
them using a paper towel and
discard the towel in the
garbage.

20 Seconds?!

Is that a long time? How do you know
when the 20 seconds are up?
a)
b)
c)
d)
Sing “Twinkle, Twinkle, Little Star” to yourself
Slowly count 20 Mississippis
Hum the “ABC” song to yourself
All are good ideas
All these ideas help you make sure you wash your hands
long enough to get them clean.

Wash your hands after:



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
you touch food
touching your face
going to the bathroom
or doing anything else that could spread
bacteria from your hands to the customers and
their food
Always have clean hands before handling
any food.
Glove Safety
Everyone should have disposable gloves at
his or her station to use if touching food is
necessary.
 These gloves should be put on after you
wash your hands.
 If your gloves become dirty or torn,
change them.
 Also, if you switch jobs, you will need to
change gloves.


For example, if you are making hamburger
patties and then start serving cookies, change
your gloves to prevent contamination.
True or False

Wear gloves or use deli paper instead of
touching ready-to-eat food with your
hands.
Handling Money
If you handle money, wash your hands
before touching any food or clean
surfaces.
 Money can be covered in germs, which
you should not spread to food.
 If you touch money while wearing gloves,
you need to change them before touching
any food.

Personal Appearance
Before starting your shift, be
sure you have a clean
appearance and an apron to
keep your clothes from
becoming soiled.
 Tie back long hair or wear a
hair restraint so your hair is
away from your face and will
not come in contact with food.


Do you know anyone who likes his
or her food served with a “side of
hair”?
You are about to start your shift.

Which of the following should you do
before starting?  Click to reveal the answer.
Not Important
Not Important
Step Two:
Biological Contamination and
Foodborne Illness
Keep foods separate to reduce the risk of
transferring germs from one food to
another through cross-contamination.
 This could happen if you touch food to a
surface that has not been cleaned and
sanitized properly.
 Also, never allow a raw food to come in
contact with a cooked or ready-to-serve
food.

Before you start your shift
Be sure you have the correct supplies
available.
 Have serving utensils, such as tongs,
ladles and scoops, ready.
 Have utensils available for each different
food.


For example, you do not want to use the hot
dog tongs to grab a cookie. If you touch
“ready-to-eat” food, such as buns or cookies,
be sure to wear disposable gloves or use tongs
or deli paper.

Match the following foods with the proper
serving utensils you should use:
1. Hot dog
2. Mashed potatoes
3. Soup
4. Nacho chips
d. Tongs
a.
Gloved hand
b. Scoop
c.
Ladle
c. Scoop
b.
Ladle
d. Tongs
a.
Gloved hand
 Click and the correct answers will appear.
If you are running low on a hot food, such
as taco meat, do not add meat from the
fridge to the meat you already are using.
 Instead, heat a new batch of meat to
replace the other dwindling amount and
serve that instead.
 Adding new foods to old foods is a
contamination risk.

Step Three:
Preparing, cooking and serving food

When cooking and serving food, keep out
of the temperature “danger zone.”
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This is the temperature from 41 F to 140 F.
At this temperature, germs and bacteria can
grow quickly.

Check food
temperatures with a
thermometer. Keep hot
foods hot and cold
foods cold!
You noticed some of the equipment
is not heating foods correctly.

Pick out the foods in the temperature
danger zone.
Poultry
should be
heated to
165F not 65F
Check Temperatures Often
Check foods with a stem thermometer
frequently.
 Measure the temperature in the center or
the thickest part of the food.
 Clean and sanitize the thermometer after
use.
 At the end of this module, you will find an
on-line temperature handout that you can
print for reference.

Keep “Hot Foods Hot and Cold
Foods Cold”
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When reheating meat, always use a powerful
source of heat, such as a microwave or
oven/stove. Allow standing time and stir
midway through the reheating process when
using a microwave oven. Reheat foods to an
internal temperature of 165 F.
Do not use a slow cooker, hot plate or other
small appliance to heat foods. Heat foods
(such as taco meat) to an appropriate
temperature before hot-holding it in a small
appliance, such as a slow cooker.
To reduce the amount of food wasted, only
heat small amounts when needed.

If your food stand uses refrigerators or
freezers to store foods and ice cream, be
sure the doors are labeled with the
contents.


This will reduce the amount of time the door
has to be open if people need to get
something.
Also, if using coolers to keep foods cold,
be sure they are full of ice and kept closed
as much as possible.

Keep these labeled as well, and have separate
coolers for raw and ready-to-serve foods.
Serving Dishes
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For easy sanitation use disposable dishes, such
as paper plates, plastic foam-type cups and
plastic silverware, when serving food to
customers.
When handing plates to customers, only touch
the outer edge of the plate
Hold only the bottom half of the cup; never touch
the part that will come in contact with a person’s
mouth.
Only touch the handle end of forks, spoons and
knives.
If customers ask you to carry items for them,
take only what you can transfer safely.
Serving Food Safely

If you will be working in
an area unfamiliar to you
and/or you do not have
experience using the
equipment at your
station, be sure to ask
the manager for
instructions before you
start working.
Step Four:
Storing Foods
Store food in appropriate containers so
the food is safe for later use.
 When putting food away, choose an
appropriate container.
 Use shallow containers to store foods

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Thick foods, such as sloppy joe meat or chili,
should be chilled in a container no more than 2
inches deep.
Other foods, such as a thin soup, can be
stored 3 inches deep.
True or False

The shallower the food in a container, the
quicker it will chill to a safe temperature.
Storing Food
When putting food away, cover it with a lid
or plastic wrap.
 Label the container with the date, time and
contents.
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This will allow the next person to identify the
contents without taking it out and uncovering it.
This will tell the next person when it was
prepared.
Which containers are
labeled correctly?
A. The date and
contents are both
listed
B.
Ice Safety

Food safety rules apply to
ice used to keep foods or
beverages cool.


Remember that ice touches
food and customers can
consume it.
Do not touch ice with your
hands; instead, use a
metal scoop when serving
it with drinks or filling
coolers.
Role Recommendation

As an adult, set a good example for
younger helpers, and follow and reinforce
food safety guidelines.

Creating a safe and healthy environment
will make the job of youth helpers easier
and more enjoyable.
While supervising the food booth, you are
responsible for monitoring the other
workers.
 This can include delegating responsibilities,
helping with money issues and handling
customer service situations.
 You are responsible for checking
temperatures regularly and ensuring clean
and sanitized workspaces are maintained.

Thank you!
Your willingness to volunteer is greatly
appreciated!
Let’s make the best better and have fun!