Food Handler Training - Illinois State Board of Education · PDF fileFood Handler Training...
Transcript of Food Handler Training - Illinois State Board of Education · PDF fileFood Handler Training...
Food Handler Training
PLEASE NOTE:
This PowerPoint is for informational use only.
Viewing of this PowerPoint does not satisfy the Illinois Department of Public Health’s (IDPH) Food Handler Training Requirement.
Food service staff must attend an IDPH approved training with either an Illinois State Board of Education approved trainer; OR through an
online or in person ANSI approved training.
Food Handler Training forChild Nutrition Programs
Illinois State Board of Education
Nutrition and Wellness Programs Division
Presentation valid for training beginning July 1, 2017
No Set Expiration Date
The Illinois Food Handling Regulation Enforcement Act (410 ILCS 625) is monitored and regulated by the Illinois Department of Public Health (IDPH).
ISBE does NOT monitor or regulate the Food Handler Training requirement. ISBE is ONLY providing a training
option for Child Nutrition Program staff.
Introduction
Sites operating the National School Lunch and/or School Breakfast Programs,
Child and Adult Care Food Programs, or Summer Food Service Programs
are considered non-restaurant facilities.
This training is DOES NOT satisfy training required by retail food service establishments.
Non-Restaurant Training
The certificate received is ONLY valid for Child Nutrition Program food service settings.
The certificate is valid for 3 years
Only valid at the current employer
Only valid for non-restaurant settings
Certificate
Today’s Agenda:
General food safety information
REQUIRED Illinois Department of Public Health Topics:
Personal hygiene as it relates to food safety and prevention of foodborne illnesses
Time and temperature as it relates to foodborne illness
Preventing contamination during the flow of food
Proper maintenance, cleaning and sanitizing procedures
Potential food safety related problems, and solutions or prevention of problems
ISBEFood Handler Training
Common Causes of Foodborne Illness
Employees working while they are ill
Inadequate cooking temperatures
Inadequate temperature control
Poor food handler hygiene and hand washing practices
Cross contamination
General Food Safety Information
Properly trained food handlers will limit or prevent potential hazards.
The transfer of microorganisms (germs) from one food, food contact surface, or food service worker to another.
Contamination can also occur due to physical contaminants and/or chemicals, cleansers and pesticides.
Cross Contamination
Physical
Objects that inadvertently end up in food may not cause a foodborne illness, but could cause physical injury
Hair, Glass, Dirt, Fingernails, Jewelry
Chemical
Chemicals can contaminate food if they are improperly stored or used around food
Cleaners, Sanitizers, Pesticides
Biological
Types of General Hazards
Bacteria alone can cause foodborne illness. Bacteria also produce toxins that may not be destroyed during the cooking process.
Viruses may be carried by food handlers prior to them even feeling sick. Coughing, sneezing, and poor food handler hygiene allow for easy transmission.
Parasites may be in meat or fish, but using proper endpoint cooking temperatures will kill parasites.
Biological Hazards
Microorganisms that cause Foodborne Illnesses
Shigella -Bacteria
E. Coli - Bacteria
Salmonella - Bacteria
Norovirus - Virus
Hepatitis A - Virus
These foodborne illnesses can have similar symptoms, such as: Nausea; diarrhea; vomiting; and fever. Hepatitis A
can also cause jaundice (yellowing of skin and eyes).
The ‘Big 5’
True or False
Hair is considered a physical hazard.
Practice Question
TRUE or FALSE
Hair is considered a physical hazard?
TRUE
Practice Question
List one microorganism that can cause a food borne illness.
Practice Question
List one microorganism that can cause a food borne illness.
E. Coli, Shigella, Salmonella, Norovirus, Hepatitis A
Practice Question
Personal Hygiene and Hand Washing
Good employee hygiene reduces the risk of germs being transferred from:
Person to person
Person to food
Person to food contact surfaces
Regular bathing, clean hands and hair, and cleaning clothing are essential.
Personal Hygiene
Food Handler Illness and Injury
When to stay home
Diarrhea
Vomiting
Jaundice
Fever, sore throat
Food handlers with any of these symptoms should be symptom
free for 24 hours before returning to work.
Food Handler Injury Boils Cuts Burns Sores
If infected, food handler should NOT handle food.
If NOT infected, cover with a clean bandage and glove or
finger cot before handling food.
Food handlers MUST use effective hair restraints
Clothing Clean, appropriate for jobs tasks
Change of clothing may be necessary to prevent cross contamination
Fingernails should be trimmed and maintained No fingernail polish or artificial fingernails
Food handlers should not be wearing any jewelry when preparing and/or serving food EXCEPTION: Wedding rings are allowed
Hair Restraints and Food Handler Hygiene
Hand Washing Technique Use sink specific to hand washing
Wet hands with warm water and apply soap
Scrub hands for approximately 20 seconds
Rinse hands thoroughly
Dry hands using single use paper towels or air dryer
Avoid re-contaminating hands
Hand washing is not allowed in a sink used for food preparation, or sink used for cleaning and sanitizing food
service utensils, etc.
Proper Hand Washing
After eating or drinking
After using the restroom
After coughing, sneezing, blowing your nose
Before touching food preparation utensils or surfaces
Before touching food, especially foods that will not be cooked (ready to eat)
Between a change of work responsibilities
After handling any raw meats, poultry or fish
When returning to food service area
When to Wash Your Hands
There is NO replacement for proper hand washing
Wash hands prior to putting on gloves or hand sanitizer
Sanitizers may reduce the number of microorganisms on hands
Gloves provide an additional barrier
Bare hand contact with ready to eat foods is not allowed
Gloves should be changed often
Use of gloves and hand sanitizers together, is NOT a replacement for proper hand washing.
Glove and Hand Sanitizer Use
TRUE or FALSE
During hand washing, hands must be scrubbed for at least 30 seconds.
Practice Question
TRUE or FALSE
During hand washing, hands must be scrubbed for at least 30 seconds.
FALSE. Correct time is at least 20 seconds.
Practice Question
If an employee was running a fever, how long should they be kept away from working with
food and the food service area?
Practice Question
If an employee was running a fever, how long should they be kept away from working with
food and the food service area?
24 hours from the last time they had any symptoms.
Practice Question
Time and Temperature Control
Time
Limiting the amount of time a food is not held within safe temperature ranges
Temperature
Cooking foods to the proper end-point cooking temperatures, or ensuring foods are stored or held within safe temperature ranges
Control Measures
The temperature danger zone is 41° F to 135 ° F
Foods being cooled or heated must move through the temperature danger zone quickly
Prepared foods that are not going through a heating or cooling process and allowed to remain in the danger zone for 4 or more hours are unsafe to eat, and must be discarded
Foods of greatest concern are Time-Temperature Control for Safety (TCS) foods
Moist, nutrient or protein rich foods
Temperature Danger Zone
Storage Temperatures
Dry – Recommended to maintain foods at 70° F or below.
Refrigerated – Must maintain foods at 41° F or below.
Frozen – Recommended to maintain foods at 0° F. At minimum, temperatures should be cold enough to maintain a frozen state.
Thermometers are key in preventing food safety risks and should be used
in all food service storage areas.
All food service operations should be using food thermometers throughout the receiving, storage, and preparation process.
Determining safety or doneness of foods
by color, taste, texture, or any other physical quality
will not ensure a safe, edible product.
Reaching correct internal temperatures is the ONLY way to ensure the safety of food.
Food ThermometersTemperature as a Control Measure
Select a thermometer most appropriate for the food being temped.
Ensure thermometer has been properly calibrated.
Place the thermometer in the thickest part of the food.
Avoid touching bone or container
For large dishes or cuts of meats, take the temperature in two or more locations.
Leave thermometer inserted for at least 15 seconds.
Ensure proper end-point cooking temperature has been reached.
Clean and/sanitize before and/or after each use.
Using a Food Thermometer
Thermometers are a risk for creatingcross contamination issues.
Clean and sanitize thermometers often.
When switching work duties
After temping TCS foods
When it is dropped
After 4 hours or more of use
Using a Food Thermometer
Boiling-Point (212° F) or Ice-Point Method (32° F)
Ice-Point Method is recommended:
Pack a container with crushed ice and water
Insert thermometer, and ensure at least 2 inches of probe is submerged
Thermometer must reach and maintain a temperature of 32° F, for at least 30 seconds.
If thermometer does not read 32° F, calibrate according to manufacturer instructions.
Thermometer Calibration
Thawing
In a refrigerator that is 41° F or less
This is the preferred method
Completely submerged under running water
Water temperature must be 70° F or less
Sufficient water flow to agitate and remove loose particles
No part of food can be above 41° F for more the 4 hours
As part of the cooking process
Microwaving is allowed as long as the food is immediately moved to standard cooking process
Proper Thawing
End-Point and Holding Temperatures
145° F for 15 seconds
Whole Meats (steak, ham)
155° F for 15 seconds
Ground Meat (hamburger)
165° F for 15 seconds
ALL Poultry – Whole or Ground
Cold Holding – After Preparation
Foods must be held at 41° F or less (0° F for Frozen Foods)
Hot Holding – After Preparation
Foods must be held at a minimum of 135° F.
Use of a properly calibrated food thermometer is the only way to ensure that required temperatures have been reached.
Proper cooling
Reduce portion sizes to cool faster
Place food in cooler or freezer in shallow containers of 4 inch depth or less
Ensure foods or containers allow for air movement
Total Cooling Time Cannot Exceed 6 Hours
Foods must go from 135° F to 70° F within 2 hours
And from 70° F to 41° F within 4 hours
Use of a properly calibrated food thermometer is the only way to ensure proper cooling procedures are being followed.
Cooling Within 6 Hours
Date Marking
Prepared, previously cooked, or open TCS products can be stored for up to 7 days if maintained at a temperature of 41° F or below.
Reheating
Any previously prepared or cooked item that must be heated for service, must be reheated to 165° F.
Leftovers Date Marking and Reheating
What is the recommended maximum temperature for dry storage areas?
A. 65 ° F
B. 70 ° F
C. 75 ° F
D. 80 ° F
Practice Question
What is the recommended maximum temperature for dry storage areas?
A. 65 ° F
B. 70 ° F
C. 75 ° F
D. 80 ° F
Practice Question
When calibrating a food thermometer, how long must a temperature of 32 ° F be maintained for the calibration process to be considered complete?
A. 15 Seconds
B. 20 Seconds
C. 25 Seconds
D. 30 Seconds
Practice Question
When calibrating a food thermometer, how long must a temperature of 32 ° F be maintained for the calibration process to be considered complete?
A. 15 Seconds
B. 20 Seconds
C. 25 Seconds
D. 30 Seconds
Practice Question
Name one of the two control measures food service operations are allowed to use to control
for the safety of food.
Practice Question
Name one of the two control measures food service operations are allowed to use to control
for the safety of food.
Time or Temperature
Practice Question
Preventing Contamination During the Flow of Food
Food service staff should wash their hands before and after the receiving process
Aprons, gloves, etc. that will be worn during food preparation should not be worn during receiving and/or storage processes
If these items are worn, they should be removed or changed prior to returning to food preparation tasks
Receiving
Inspect all items during receiving.
Packages, containers should be in good condition.
Expiration dates should be checked.
Items being delivered, must match items listed on invoice.
Ensure foods are received at proper temperatures.
Non-food items, especially chemicals, should be separated from food items during receiving and storage.
Damaged or incorrect items should be refused or returned.
Inspection During Receiving
Dry Goods at or below 70 ° F
Refrigerated or Cold Items at or below 41° F
Frozen Items at or below 0° F, free of ice crystals
Ice crystals are an indication of thawing and refreezing
Cooked Items should be received at 135° F of higher
Temperatures During Receiving
First In, First Out (FIFO)
Date marking and rotation of all food products will help ensure oldest products are used first.
As new products are stored, expiration dates and product conditions of currently stored products should be checked.
Any damaged or out of date products should be safely and properly discarded.
Products should be stored at least 6 inches off the ground.
General Storage Procedures
Chemical and Non-Food Storage
Cleaners, sanitizers, and other chemicals should be stored away from any food products
Containers, packages, and spray bottles should be clearly marked with content or product
Damaged containers or packages should be removed or discarded to limit the risk of leakage or spillage that could spread to food storage areas
Non-Food Storage Procedures
TRUE or FALSE
All food products must be stored at least 12 inches off the ground.
Practice Question
TRUE or FALSE
All food products must be stored at least 12 inches off the ground.
FALSE. At least 6 inches.
Practice Question
Cooked/hot foods delivered to a satellite kitchen should be received at a minimum internal temperature of
A. 120 ° F.
B. 135 ° F.
C. 150° F.
D. 165 ° F.
Practice Question
Cooked/hot foods delivered to a satellite kitchen should be received at a minimum internal temperature of
A. 120 ° F.
B. 135 ° F.
C. 150° F.
D. 165 ° F.
Practice Question
Maintenance, Cleaning and Sanitizing
Regular inspection for evidence of rodents or other pests
Look for cracks or gaps in walls, doors, or around pipes
Ensure vents or other openings are cleaned and maintained
Follow best practices for waste management
Regular inspection and maintenance of other possible issues:
Broken lights, damaged equipment, vents, plumbing, etc.
General Maintenance and Inspection
Cleaning is the removal of visible dirt and debris
Sanitizing is the use of chemicals or heat to reduce the number of microorganisms
Best practices encourage cleaning and sanitizing to be performed together.
Scheduling time for thorough cleaning and sanitizing procedures will provide the best results.
Cleaning and Sanitizing
Cleaners and sanitizers can create chemical contamination risks.
Overspray or residues on food contact surfaces can put foods at risk for chemical contaminants.
High touch areas should be the focus of hour to hour cleaning and sanitizing processes.
Clean and sanitize only when safe to do so.
Cleaning and Sanitizing Contamination Risk
To be effective, thorough cleaning and sanitizing should follow a multi-step process
Three compartment sinks use the same
multi-step process
First, remove leftover food and debris
Second, wash with hot soapy water – Sink 1
Third, thoroughly rinse with clean warm water – Sink 2
Fourth, sanitize – Sink 3
Fifth, air dry
Cleaning and SanitizingThorough Cleaning Process
Cloths used for wiping down food contact surfaces (e.g., prep tables) must be cleaned, rinsed frequently, and stored between uses in an approved sanitizing solution, and used for no other purpose.
Cloths used for wiping down non-food contact surfaces (e.g., storage shelves) must be cleaned and rinsed frequently, and used for no other purpose.
Cleaning and SanitizingWiping Cloths
The correct setup for a 3 compartment sink is
A. Rinse, Wash, Sanitize
B. Wash, Sanitize, Rinse
C. Rinse, Sanitize, Wash
D. Wash, Rinse, Sanitize
Practice Question
The correct setup for a 3 compartment sink is
A. Rinse, Wash, Sanitize
B. Wash, Sanitize, Rinse
C. Rinse, Sanitize, Wash
D. Wash, Rinse, Sanitize
Practice Question
TRUE or FALSE
Sanitizing cloths are a cross contamination risk.
Practice Question
TRUE or FALSE
Sanitizing cloths are a cross contamination risk.
TRUE.If handled improperly, anything can become a cross contamination risk.
Practice Question
Potential Food Safety Issues, Prevention and Solutions
All child nutrition programs must have some type of food safety plan in place.
Summer meal programs (SFSP), Child and Adult Care Food Program (CACFP)
At minimum, the current Illinois food code should be used as the basis for a meal program’s food safety plan.
General Food Safety Plan
The USDA requires schools to have a Hazard Analysis and Critical Control Points (HACCP) based food safety plan in place.
This applies to ALL sites choosing to participate in the National School Lunch and/or School Breakfast Programs.
All Child Nutrition Programs can adapt a HACCP based format for their meal programs.
School Food Safety Plan
Hazard Analysis and Critical Control Points (HACCP)
Hazard Analysis is the review or inspection of the food service area to look for potential food safety risks
Food Safety Plan Hazard Analysis and Critical Control Points
Critical Control Points (CCP’s) are points in food preparation processes where correct procedures must be used to help ensure food safety
Control Measures are processes or steps that are performed to reduce food safety risks
Handwashing, sanitizing, thermometer use, etc.
Critical Limits are measurable, typically times and/or temperature limits
End point cooking temperature, handwashing time, etc.
Food Safety Plan Hazard Analysis and Critical Control Points
Example of a Critical Control Point, Control Measure, and Critical Limit
Critical Control Point – Food handler is switching from prepping raw chicken to prepping salad bar
Control Measure – To prevent cross contamination the food handler must wash hands before prepping salad bar
Critical Limit – Food handler must scrub hands for 20 seconds (measurable time) to limit food safety risks
CCPs, Control Measure, and Critical Limit Examples
Monitoring of Food Safety Plan Observing that procedures are followed throughout food service area
Corrective Actions – Based on Monitoring Adjustments to food service procedures may be needed
Recordkeeping Inspection records, temp logs, cleaning schedules
Food safety records must be kept for at least 6 months (NSLP/SBP)
Reviewing and Revising Food Service Practices An annual review is the minimum recommendation
If a food safety issue occurs, all processes related to the food safety concern should be addressed and updated immediately
Food Safety Plan Maintenance
TRUE or FALSE
Hazard Analysis is the review or inspection of the food service area to
look for potential food safety risks.
Practice Question
TRUE or FALSE
Hazard Analysis is the review or inspection of the food service area to
look for potential food safety risks.
TRUE.
Practice Question
Provide one example of a Control Measure that can be used to limit food
safety risks.
Practice Question
Provide one example of a Control Measure that can be used to limit food
safety risks.
Handwashing, cleaning or sanitizing, temping a food, wearing gloves, thawing
properly…
Practice Question
Give one example of a Critical Limit.
Practice Question
Give one example of a Critical Limit.
Remember, critical limits are measureable and typically involve a set number,
temperature, etc.
An end-point cooking temperature;Time to scrub hands during handwashing;
Mixing strength of sanitizing solution;Hot or cold holding temperature;.
Practice Question
Thank You!
Contact Information
ISBE
Nutrition and Wellness Programs Division
800-545-7892
Food Safety Resources
Illinois Department of Public Health
http://www.idph.state.il.us/
Illinois State Board of Education
http://www.isbe.net/nutrition/htmls/safety.htm