Foodsafe Level 1-Ppt

FOODSAFE Level 11

2002 Province of British Columbia

FOODSAFE Level 1FOODSAFE Level 1

Unit 1Unit 1 Introduction to FOODSAFEIntroduction to FOODSAFE

Unit 2Unit 2 Food Service Illness and InjuryFood Service Illness and Injury

Unit 3Unit 3 Receiving and Storing FoodReceiving and Storing Food

Unit 4Unit 4 Preparing FoodPreparing Food

Unit 5Unit 5 ServingServing

Unit 6Unit 6 CleaningCleaning

FOODSAFE Level 12


Program GoalsProgram Goals

Train individuals to become Train individuals to become responsible food handlers by using responsible food handlers by using safe food handling methods and safe food handling methods and preparation techniquespreparation techniques

Promote worker health and safetyPromote worker health and safety

FOODSAFE Level 13


Program ObjectivesProgram Objectives

Emphasize food safety in fast-paced industryEmphasize food safety in fast-paced industry

Encourage prevention of foodborne illnessEncourage prevention of foodborne illness

Protect the publicProtect the public

Apply safe procedures for receiving, storing, Apply safe procedures for receiving, storing, preparing and presenting foodpreparing and presenting food

Reduce common errors in handling potentially Reduce common errors in handling potentially hazardous foodhazardous food

Create awareness of job hazards and techniques Create awareness of job hazards and techniques for reducing risk of injury and illnessfor reducing risk of injury and illness

FOODSAFE Level 14


BenefitsBenefits

ProgramProgram– FOODSAFE standards and certification FOODSAFE standards and certification

WorkersWorkers– upgraded skills; safe practices; less injuryupgraded skills; safe practices; less injury

EmployersEmployers– properly trained and knowledgeable staffproperly trained and knowledgeable staff

– reduced job related injury and illnessreduced job related injury and illness

CustomersCustomers– food safety; reduced contamination; trustfood safety; reduced contamination; trust

FOODSAFE Level 15


Introduction to FOODSAFEIntroduction to FOODSAFE

Key Learning PointsKey Learning Points Top ten improper food handling practices Top ten improper food handling practices

Top six job hazardsTop six job hazards

Risks and consequencesRisks and consequences

ResponsibilitiesResponsibilities

Food safety planFood safety plan

FOODSAFE Level 16


Top Ten Improper Food Handling PracticesTop Ten Improper Food Handling Practices

% Foodborne Illness% Foodborne IllnessOutbreaksOutbreaks

3. Infected person3. Infected person13%

4. Inadequate reheating for hot holding4. Inadequate reheating for hot holding11%

5. Improper hot holding5. Improper hot holding9%

6. Contaminated raw food or ingredient6. Contaminated raw food or ingredient5%

7. Unsafe source7. Unsafe source4%

9. Cross-contamination9. Cross-contamination3%

3% 8. Use of leftovers8. Use of leftovers

2% 10. Inadequate cooking10. Inadequate cooking

2. Advance preparation2. Advance preparation17%

1. Improper cooling1. Improper cooling30%

FOODSAFE Level 17


Top Six Job HazardsTop Six Job Hazards

Chemicals, biohazards and others21%

Injuries from equipment, knives, etc.27%

Injuries from lifting, carrying, etc. 12%

Slips and falls 19%

Burns and scalds21%

FOODSAFE Level 18


Risks and ConsequencesRisks and Consequences

RisksRisks– workers, employers, customersworkers, employers, customers

ConsequencesConsequences– legal, physical, emotional, professional, legal, physical, emotional, professional,

financial financial

FOODSAFE Level 19


Worker ResponsibilitiesWorker Responsibilities

Practice safe food handlingPractice safe food handling

Follow safe work proceduresFollow safe work procedures

Use personal protective equipment (PPE)Use personal protective equipment (PPE)

Report hazards, accidents and injuriesReport hazards, accidents and injuries

Refrain from dangerous conductRefrain from dangerous conduct

Ensure ability to work is not impairedEnsure ability to work is not impaired

Refuse any job with “undue” risk Refuse any job with “undue” risk

FOODSAFE Level 110


Employer ResponsibilitiesEmployer Responsibilities

Develop food safety planDevelop food safety plan

Provide training and orientation Provide training and orientation

Supervise and inspect workplaceSupervise and inspect workplace

Provide adequate PPEProvide adequate PPE

Establish health and safety programEstablish health and safety program

Establish safe work proceduresEstablish safe work procedures

FOODSAFE Level 111


Food Safety PlanFood Safety Plan

Review steps in recipeReview steps in recipe

Assess hazardsAssess hazards

Identify critical stepsIdentify critical steps

State critical limitsState critical limits

MonitorMonitor

Correct problemsCorrect problems

FOODSAFE Level 112


Foodservice Illness and Injury Foodservice Illness and Injury

Key Learning PointsKey Learning Points MicrobiologyMicrobiology

Cycle of transmissionCycle of transmission

Methods of transmissionMethods of transmission

Causes of foodborne illnessCauses of foodborne illness

Breaking the linksBreaking the links

FOODSAFE Level 113


Cycle of TransmissionCycle of Transmission

ENVIRONMENTENVIRONMENT Work SurfacesWork Surfaces UtensilsUtensils InsectsInsects AirAir

FOOD FOOD HANDLERHANDLER SkinSkin NoseNose HairHair HandsHands ClothesClothes

FOODFOOD

FOODSAFE Level 114


Direct Transmission Direct Transmission

FOODSAFE Level 115


Contamination Contamination

FOODSAFE Level 116


Cross-contaminationCross-contamination

FOODSAFE Level 117


CausesCauses of Foodborne Illness of Foodborne Illness

Chemical

Cleaning Agents Pesticides Dissolved Metals

Biological

Bacteria Viruses Parasites Protozoa Fungi (Yeasts and Moulds)

Physical

Glass Wood Splinters Toothpicks Hair Bandages Insect Parts Metal Particles

Foodborne Intoxication

Staphylococcus aureus Bacillus cereus Clostridium botulinum

Foodborne Infection

Salmonella spp Campylobacter jejuni E. coli O157:H7

FOODSAFE Level 118


Multiplying BacteriaMultiplying Bacteria

Bacteria multiply by Bacteria multiply by dividing in two. When dividing in two. When conditions are right, conditions are right, bacteria will divide in bacteria will divide in two every 20 minutes. two every 20 minutes.

Starting with just one Starting with just one bacterium and letting it bacterium and letting it multiply at this rate for multiply at this rate for eight hours, it would eight hours, it would produce more new produce more new bacteria than there are bacteria than there are people in Canadapeople in Canada..

20 min

1 hr

40 min

2 hrs

0

0

10

20

30

40

50

60

70

0 20 min

40 min

1 hr

1 hr 20 min

1 hr 40 min

2 hrs

No.

of B

acte

ria

Bacterial Growth within Two HoursBacterial Growth within Two Hours

0

5,000,000

10,000,000

15,000,000

20,000,000

25,000,000

30,000,000

35,000,000

No.

of

Bac

teria

Bacterial Growth from 2 hrs to 8 hrs 20 minBacterial Growth from 2 hrs to 8 hrs 20 min

FOODSAFE Level 119


Danger ZoneDanger Zone

98.698.6FF

212212FF

165165FF

140140FF

4040FF

3232FF

00FF

BoilingBoiling

Holding hot food for Holding hot food for serviceservice

Frozen food Frozen food storagestorage

Chilled foodChilled foodThawing foodThawing food

Most bacteria will Most bacteria will survive but not growsurvive but not grow

Bacteria die; spores Bacteria die; spores and toxins may and toxins may survivesurvive

Most bacteria will Most bacteria will survive but will not survive but will not multiply quicklymultiply quickly

Cooking andCooking and reheatingreheating foodfood

Freezes waterFreezes water

100100CC

7474CC

6060CC

44CC

-18-18CC

3737CC

00CC

Keep food out of this temperature range

Bacteria multiplyrapidly

FOODSAFE Level 120


pH ScalepH Scale

NeutralNeutralAcidAcid AlkalineAlkaline

4.54.500 7.07.0 1414

raspberriesvinegarappleslemons

egg whites(albumen)

Disease-causing bacteria do not grow well at a pH below 4.5

PotentiallyHazardous Foods

whole eggspoultry

milkfresh meat

fish/seafoodmelontofu

FOODSAFE Level 121


Food Intoxication – Staphylococcus Food Intoxication – Staphylococcus

Bacteria grows in foodBacteria grows in food

Toxin (poison) is producedToxin (poison) is produced

SymptomsSymptoms– nausea and vomitingnausea and vomiting

SourcesSources– people: cuts, boils, scrapes, burns, pimplespeople: cuts, boils, scrapes, burns, pimples

FOODSAFE Level 122


Food Infection – Salmonella Food Infection – Salmonella

Bacteria grows in stomachBacteria grows in stomach

SymptomsSymptoms– cramps and diarrheacramps and diarrhea

SourcesSources– chicken, turkey, eggs, shellfish, milkchicken, turkey, eggs, shellfish, milk

FOODSAFE Level 123


Chemical CausesChemical Causes

Chemical

Cleaning agents Pesticides Dissolved metals

FOODSAFE Level 124


Chemical CausesChemical Causes

FOODSAFE Level 125


Improper Storage Improper Storage

FOODSAFE Level 126


Physical CausesPhysical Causes

Physical

Glass Wood splinters Toothpicks Hair Bandages Insect parts or droppings Metal particles

FOODSAFE Level 127


Breaking the Links Breaking the Links

ENVIRONMENTENVIRONMENTFOODFOOD HANDLERHANDLER

FOODFOOD

FOODSAFE Level 128


Avoid ContaminationAvoid Contamination

FOODSAFE Level 129


Receiving and Storing FoodReceiving and Storing Food

Key Learning PointsKey Learning Points Receiving and storing proceduresReceiving and storing procedures

Food and chemical storageFood and chemical storage

Manual handling and safe storageManual handling and safe storage

FOODSAFE Level 130


Spoiled FoodsSpoiled Foods

FOODSAFE Level 131


Proper StorageProper Storage

FOODSAFE Level 132


ShelvingShelving

FOODSAFE Level 133


Recommended Storage TimesRecommended Storage Times

Refrigerated food (0°- 4° C)Refrigerated food (0°- 4° C)– between 1-7 days depending on foodbetween 1-7 days depending on food

Frozen food (-18° C)Frozen food (-18° C)– between 1-6 months depending on foodbetween 1-6 months depending on food

Dry food (room temperature)Dry food (room temperature)– between 4-24 months depending on foodbetween 4-24 months depending on food

FOODSAFE Level 134


Freezer TemperatureFreezer Temperature

FOODSAFE Level 135


Damaged Dry GoodsDamaged Dry Goods

FOODSAFE Level 136


Vacuum-PackagedVacuum-Packaged

FOODSAFE Level 137


Damaged Glass, CansDamaged Glass, Cans

FOODSAFE Level 138


Selection of EquipmentSelection of Equipment

FOODSAFE Level 139


Safe Lifting TechniquesSafe Lifting Techniques

Use equipmentUse equipment Keep the load close to bodyKeep the load close to body Avoid stooped, twisted or obstructed liftsAvoid stooped, twisted or obstructed lifts Face the direction of the liftFace the direction of the lift Bend knees and lift with legs, not your backBend knees and lift with legs, not your back Limit lifts to the range between knuckle and Limit lifts to the range between knuckle and

shoulder heightshoulder height Use secure handlesUse secure handles Wear closed-toe, sturdy shoes with non-slip solesWear closed-toe, sturdy shoes with non-slip soles Share heavy loads with partnerShare heavy loads with partner

FOODSAFE Level 140


Preparing FoodPreparing Food

Key Learning PointsKey Learning Points

Classification of foodsClassification of foods

Effects of temperature and timeEffects of temperature and time

Control sources of contaminationControl sources of contamination

Tools and equipmentTools and equipment

Hot materials and surfacesHot materials and surfaces

FOODSAFE Level 141


Potentially Hazardous Foods: MeatsPotentially Hazardous Foods: Meats

FOODSAFE Level 142


Bacteria ColonyBacteria Colony

FOODSAFE Level 143


Types of Hazardous Foods: Dairy ProductsTypes of Hazardous Foods: Dairy Products

FOODSAFE Level 144


Hazardous Foods: Egg ProductsHazardous Foods: Egg Products

FOODSAFE Level 145


Hazardous Foods: Fish and ShellfishHazardous Foods: Fish and Shellfish

FOODSAFE Level 146


Hazardous Foods: Cooked Vegetables Hazardous Foods: Cooked Vegetables and Cerealsand Cereals

FOODSAFE Level 147


Less Hazardous FoodsLess Hazardous Foods

DryDry

Sour (Acidic)Sour (Acidic)

Sweet or saltySweet or salty

Note: Effects of moisture can cause foods toNote: Effects of moisture can cause foods to become potentially hazardous become potentially hazardous

FOODSAFE Level 148


Safer Foods: DrySafer Foods: Dry

FOODSAFE Level 149


Safer Foods: Sweet or SaltySafer Foods: Sweet or Salty

FOODSAFE Level 150


DANGER ZONEDANGER ZONE

98.698.6FF

212212FF

165165FF

140140FF

4040FF

3232FF

00FF

BoilingBoiling

Holding hot food for Holding hot food for serviceservice

Frozen food Frozen food storagestorage

Chilled foodChilled foodThawing foodThawing food

Most bacteria will Most bacteria will survive but not growsurvive but not grow

Bacteria die; spores Bacteria die; spores and toxins may and toxins may survivesurvive

Most bacteria will Most bacteria will survive but will not survive but will not multiply quicklymultiply quickly

Cooking andCooking and reheatingreheating foodfood

Freezes waterFreezes water

100100CC

7474CC

6060CC

44CC

-18-18CC

3737CC

00CC

Keep food out of this temperature range

Bacteria multiplyrapidly

FOODSAFE Level 151


Recommended TemperaturesRecommended Temperatures

CC FF

CookingCooking 7474 165165

Hot holdingHot holding 6060 140140

FreezingFreezing -18-18 00

ThawingThawing 44 4040

ReheatingReheating 7474 165165

CoolingCooling 44 4040

FOODSAFE Level 152


Hot HoldingHot Holding

FOODSAFE Level 153


CoolingCooling

FOODSAFE Level 154


Cooling TemperaturesCooling Temperatures

Cool:Cool: TemperatureTemperatureCC

TemperatureTemperatureFF

Within 2 hoursWithin 2 hours 60 - 2160 - 21 140 – 70140 – 70

Next 4 hoursNext 4 hours 21 – 421 – 4 70 - 4070 - 40

FOODSAFE Level 155


Bacterial Growth: TimeBacterial Growth: Time

0 5 10 15 20

DAYSDAYS

10 Thousand

1 Billion

100 Million

10 Million

1 Million

100 Thousand

10°C 5°C 0°C

SLIMESLIME

BAD ODOURBAD ODOURNUMBER OF ORGANISMS NUMBER OF ORGANISMS

FOODSAFE Level 156


Sources of ContaminationSources of Contamination

WaterWater -- Potable Potable

-- Backflow preventers Backflow preventers

Micro-organismsMicro-organisms -- Wash Wash

-- Avoid cross-contamination Avoid cross-contamination

-- Prevent growth (cool/freeze/cook) Prevent growth (cool/freeze/cook)

Utensils/equipmentUtensils/equipment -- Proper handling Proper handling

-- Wash hands Wash hands

FOODSAFE Level 157


Backflow PreventerBackflow Preventer

Mawle, Rick, Piping Trades, Cross Prevention System, Ministry of Advanced Education, BC, 2001

Public water system

Hose bib

Typical cross connection

Potable water system

A hose-bib vacuum breaker must be installed on a hose-bib

FOODSAFE Level 158


Tools and Equipment Tools and Equipment

FOODSAFE Level 159


Equipment Safety TipsEquipment Safety Tips

EquipmentEquipment– fryersfryers

– steamerssteamers

– stoves/ovensstoves/ovens

– slicersslicers

– processorsprocessors

– mixersmixers

– knivesknives

Remember:Remember:– get trainingget training

– use guardsuse guards

– lockoutlockout

– wear PPEwear PPE

– follow safe work follow safe work proceduresprocedures

FOODSAFE Level 160


Hot Materials and SurfacesHot Materials and Surfaces

Use dry oven mitts or padsUse dry oven mitts or pads

Lift lids away from bodyLift lids away from body

Wear long sleeved, cotton shirts/pantsWear long sleeved, cotton shirts/pants

Use non-combustible or oil proof apronUse non-combustible or oil proof apron

Use tongs or frying basketUse tongs or frying basket

Do not put wet items into hot oilDo not put wet items into hot oil

Open hot water or liquid faucets slowlyOpen hot water or liquid faucets slowly

FOODSAFE Level 161


Critical Thinking: Recognizing HazardsCritical Thinking: Recognizing Hazards

FOODSAFE Level 162


Critical Thinking: Recognizing HazardsCritical Thinking: Recognizing Hazards

FOODSAFE Level 163


QuizQuiz Danger ZoneDanger Zone

F

F

F

F

F

F

F

C

C

C

C

C

C

C

FOODSAFE Level 164


Serving FoodServing Food

Key Learning PointsKey Learning Points

Personal habits and hygienePersonal habits and hygiene Setting tables and serving foodSetting tables and serving food Food protection and transportationFood protection and transportation Carrying and serving techniquesCarrying and serving techniques Preventing slips and tripsPreventing slips and trips Food allergies and foodborne illness complaintsFood allergies and foodborne illness complaints When not to workWhen not to work

FOODSAFE Level 165


Personal Habits and Hygiene: CoughPersonal Habits and Hygiene: Cough

FOODSAFE Level 166


When to Wash HandsWhen to Wash Hands

AfterAfter– sneezing or coughingsneezing or coughing

– toilet usetoilet use

– smoking or using toothpickssmoking or using toothpicks

– handling raw foodshandling raw foods

– clearing and wiping tablesclearing and wiping tables

– handling soiled objectshandling soiled objects

FOODSAFE Level 167


BacteriaBacteria

FOODSAFE Level 168


Hand Washing StepsHand Washing Steps

Use warm water to dissolve Use warm water to dissolve natural oils and bacterianatural oils and bacteria

Use soap, lather beyond the Use soap, lather beyond the wrist for at least 30 secondswrist for at least 30 seconds

Apply a rotary method to get Apply a rotary method to get frictionfriction

Use a fingernail brushUse a fingernail brush Rinse thoroughly under Rinse thoroughly under

running water with water running water with water running downward from the running downward from the wrist to fingertipswrist to fingertips

Dry with a single-service Dry with a single-service towel or use a hot air dryertowel or use a hot air dryer

FOODSAFE Level 169


Table SettingTable Setting

FOODSAFE Level 170


HandlingHandling

FOODSAFE Level 171


Serving Food Serving Food

FOODSAFE Level 172


Single-service ItemSingle-service Item

FOODSAFE Level 173


Self ServiceSelf Service

FOODSAFE Level 174


Sneeze GuardSneeze Guard

FOODSAFE Level 175


Carrying and Serving TechniquesCarrying and Serving Techniques

FOODSAFE Level 176


Serving FoodServing Food

FOODSAFE Level 177


Preventing Slips and TripsPreventing Slips and Trips

FOODSAFE Level 178


Food AllergiesFood Allergies

Food handlerFood handler

-- know ingredients know ingredients peanuts and by-productspeanuts and by-products milk, eggs, fish, shellfish, wheat and soymilk, eggs, fish, shellfish, wheat and soy

-- avoid use of latex gloves avoid use of latex gloves

-- call ambulance call ambulance

FOODSAFE Level 179


When Not To WorkWhen Not To Work

Food handlers and customerscarrying disease organisms

From open sores,cuts and boils

Food prepared and served

Food eaten

Illness occurs

From intestinal tract through

hands soiled with fecesFrom respiratory tract through

coughing and sneezing

Reprinted with permission from Applied Foodservice Sanitation, Fourth Edition, copyright 1992 by the National Restaurant Association Educational Foundation.

FOODSAFE Level 180


CleaningCleaning

Key Learning PointsKey Learning Points Clearing and cleaningClearing and cleaning

Types of dishwashingTypes of dishwashing

Steps for proper ware washingSteps for proper ware washing

Sanitizing or disinfecting methodsSanitizing or disinfecting methods

Other cleaningOther cleaning

FOODSAFE Level 181


Manual DishwashingManual Dishwashing

FOODSAFE Level 182


Mechanical Dishwashing Mechanical Dishwashing

FOODSAFE Level 183


Glass WashingGlass Washing

FOODSAFE Level 184


Procedures for Ware WashingProcedures for Ware Washing

1.1. OrganizationOrganization

2.2. Scraping and pre-soakingScraping and pre-soaking

3.3. Sorting and rackingSorting and racking

4.4. WashingWashing

5.5. RinsingRinsing

6.6. SanitizingSanitizing

7.7. Air dryingAir drying

FOODSAFE Level 185


Sorting and RackingSorting and Racking

FOODSAFE Level 186


Hot Water TemperatureHot Water Temperature

82C

FOODSAFE Level 187


Chemical SanitizersChemical Sanitizers

FOODSAFE Level 188


Air DryingAir Drying

FOODSAFE Level 189


Workplace Hazardous Materials Workplace Hazardous Materials Information Systems Information Systems (WHMIS)(WHMIS)

For each chemical, you must knowFor each chemical, you must know– the hazards of the chemicalthe hazards of the chemical

– how to protect yourselfhow to protect yourself

– what to do in an emergencywhat to do in an emergency

– where to get more informationwhere to get more information

FOODSAFE Level 190


Cleaning Equipment in PlaceCleaning Equipment in Place

FOODSAFE Level 191


Wet FloorsWet Floors

FOODSAFE Level 192


Collecting WasteCollecting Waste

FOODSAFE Level 193


Discarding WasteDiscarding Waste

Proper foot and Proper foot and body wearbody wear

Puncture and Puncture and liquid resistant liquid resistant glovesgloves

Waterproof bagWaterproof bag

Leave space at Leave space at the topthe top

Foodsafe Level 1-Ppt

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Transcript of Foodsafe Level 1-Ppt