© Business & Legal Reports, Inc. 0903 Alabama Retail is committed to partnering with our members to...

© Business & Legal Reports, Inc. 0903

Alabama Retail is committed to partnering with our

members to create and keep safe workplaces.

Be sure to check out all of the training tools that are available in our Safety

Library.This training tool is brought to you byThis training tool is brought to you by

Food Service Safety

http://www.blr.com/


Session ObjectivesIdentify foodborne hazards

Follow washing and hygiene rules

Handle food service items safely

Receive, store, and cook food properly

Cool, thaw, reheat, and dispose of food safely

Wash dishes and equipment correctly


Foodborne Illness


• Potentially hazardous foods

• Bacteria, such as salmonella

• Viruses, such as hepatitis A

• Parasites in meat and fish


Wash Hands and Arms To Eliminate Germs • Wet hands and arms

with warm water• Rub hands together

briskly with soap• Rub soap up your

forearms to your elbows• Rinse hands and arms

under running water• Dry hands and arms

with paper towels


When to Wash


• Before touching food or anything used to prepare food

• After touching bare body parts

• After using the restroom

• After coughing, sneezing, or using a tissue


When to Wash (cont.)


• After eating, drinking, or smoking

• After handling trash or dirty equipment

• After using pesticides or cleaning materials

• Before putting on disposable gloves

• After working with raw meat, poultry, or fish


• Eat, drink, and smoke only in designated areas

• Wear hair in restraints or hats

• Keep fingernails clean and trimmed

• Don’t wear jewelry

• Keep work clothing and aprons clean

Other Good Hygiene Practices


Additional Steps to Prevent Food Contamination• Use utensils to handle

ready-to-eat food

• Minimize bare hand contact with food

• Change utensils between raw foods

• Use utensils only once when taste testing


If Sick, Don’t Work• Cold, flu, runny nose,

sore throat

• Diarrhea

• Vomiting

• Hepatitis A

• Infected cut, burn, or sore

• Cold, flu, runny nose, sore throat

• Diarrhea

• Vomiting

• Hepatitis A

• Infected cut, burn, or sore



Equipment, Utensils, and Linens• Store utensils properly

• Replace linens after food contact

• Clean and sanitize wiping cloths


Equipment, Utensils, and Linens (cont.)

• Change disposable gloves between tasks

• Clean equipment after each use

• Use new tableware for second portions


Preventing Contamination By ConsumersDisplay foods use:

• Packaging, salad bar guards, display cases

• Condiments:• In dispensers,

behind display guards, individually packaged

• Self service: • Use appropriate utensils

• Buffets and salad bars: • Monitor


Food Service Safety Basics: True or False?

Salmonella is a common food bacteria.

Rinsing hands in water is enough to kill germs.

You can wear a pair of disposable gloves all day.

Washing is only required before starting work and after using the restroom.


Food Service Safety BasicsDo you understand about:• Foodborne illness?• Washing

requirements?• Preventing

contamination?• Handling equipment,

utensils, and linens?• Staying home if you’re

sick?


Receiving Foods


• Refrigerated food at or below 41ºF

• Cooked food at or above 140ºF

• Food labeled frozen must be frozen

• No evidence of prior temperature abuse

• Packages in good condition

• Shellfish labeled and in good condition


Preventing Food and Ingredient Contamination


• Keep food types separate

• Separate meat, fish, and poultry

• Store food in packages

• Label food containers

• Place food on trays or in containers

• Wash raw fruit and vegetables


Food Storage “Do’s”

DO - Keep food

In a clean, dry location

Where it won’t be exposed to

contamination

6 inches above the floor

Away from chemicals



Food Storage “Don’ts”

DON᾽T - Store food

In locker rooms or restrooms

In garbage rooms

In mechanical rooms

Under gas or refrigeration lines

Near passageways

Under water or sewer lines

Under open stairwells



Keep away from “danger zone”

Beef, lamb, fish, seafood: 140ºF

Poultry and stuffing: 165ºF

Use thermometersRare beef: 130ºFHamburger: 155ºFPork: 150ºF

Cooking to Destroy Germs


Cooling Food


• Cool cooked food quickly

• Use shallow pans

• Use containers that facilitate heat transfer

• Separate into smaller, thinner portions

• Use rapid cooling equipment or an ice bath

• Loosely cover containers

• Cool cooked food quickly

• Use shallow pans

• Use containers that facilitate heat transfer

• Separate into smaller, thinner portions

• Use rapid cooling equipment or an ice bath

• Loosely cover containers


•Thaw in a refrigerator

•Thaw under running water

•Thaw in a microwave

•Never thaw at room temperature

•Thaw in a refrigerator

•Thaw under running water

•Thaw in a microwave

•Never thaw at room temperature

Thawing Food



Reheating

Reheat rapidly, within 2 hours

Use a stove, oven, or double boiler

Let microwaved food stand for 2 minutes

Reheat food up to 165ºF


Hot and Cold Holding• Hold hot foods at

140ºF or above

• Hold cooked roasts at 130ºF or above

• Hold cold foods at 41ºF or below


In a container without a date

AdulteratedContaminatedNot heated or cooled in a timely mannerFood Disposal


Manual Dishwashing

WASH

Scrape off leftover foodWash in solution at 110ºFRinse in clean warm waterImmerse in sanitizing

solution at 171ºFAir dry

RINSE SANITIZE



Commercial DishwashersCommercial Dishwashers

1. Scrape off leftover food

2. Load machine

3. Run full cycle

4. Air dry

5. Clean and inspect dishwasher



Safe Food Handling: Match Game

41ºF

140ºF

45ºF-140ºF

165ºF

2 mins.

2 hrs.

Sit time after microwave reheatHolding temp for cold food

Holding temp for hot food

Max reheating time

Danger zone

Reheating minimum temp


Do you understand:

• Food receiving and storage requirements?

• Cooking food properly to avoid contamination?

• Cooling, thawing, and reheating food safely?

• Hot and cold holding?

• Disposal of food?

• Dishwashing?

Safe Food HandlingDo you understand:

• Food receiving and storage requirements?

• Cooking food properly to avoid contamination?

• Cooling, thawing, and reheating food safely?

• Hot and cold holding?

• Disposal of food?

• Dishwashing?


Key Points to Remember

Wash hands often on the job.

Don’t work when you’re sick.

Keep food out of the danger zone.

Follow all rules for safe food handling and storage.

Keep food service materials and equipment clean and safe.

© Business & Legal Reports, Inc. 0903 Alabama Retail is committed to partnering with our members to...

Documents

Transcript of © Business & Legal Reports, Inc. 0903 Alabama Retail is committed to partnering with our members to...