SAFE at the plate!
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Transcript of SAFE at the plate!
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ASC Orientation
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Serve It Safely!
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Foodborne IllnessDisease carried or transmitted to people by food
Foodborne-Illness Outbreak
Incident in which two or more people experience the same illness after eating the same food
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Fines/Penalties
Lawsuits
Medical Bills
Embarrassment
Bad publicity
Business closure
Unemployment
Death
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But wait…
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Poor Personal Hygiene
Cross Contamination
Time-Temp Abuse
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And now a word from our
sponsor…
DON’T try this at work!
(or anywhere else)
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BiologicalChemica
lPhysical
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Wash hands properly
Observe strict rules for eating, drinking, and smoking
Limit jewelry to 1 smooth wedding band
Restrain hair
Don’t work with food if you are ill
Maintain general personal cleanliness
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FEEL WELL Persons with flu-like
symptoms should be assigned to non-food handling tasks or sent home
Must report diagnosis or exposure to person with a food borne illness. (Roommate, family, close friends)
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Milk/Dairy Fish PeanutsEggs
Chocolate
Shellfish Wheat/gluten
Tree nuts
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Pass It On!
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Proper Hand Washing Procedure
4. Clean under fingernails and between fingers
5. Rinse thoroughly under running
water
6. Dry hands and arms with a single-use
paper towel or warm-air hand dryer
1. Wet hands with running water as hot as you can comfortably stand
2. Apply anti-bacterial
(anti-microbial) soap
3. Vigorously scrub hands and arms
for at least30 seconds
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When To Change Gloves As soon as they become
soiled or torn
Before beginning a different task or food item
Before handling cooked or ready-to-eat food
After touching hair, face,
body, dirty dishes, trash
Glove
s are
worn
AFTER
hand
washi
ng,
neve
r
INST
EAD!
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Separate from or below cooked and ready-to-eat food
In the order indicated in the illustration
Higher cooking temperature = lower storage position`
Store raw meat, poultry, and fish:
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40o
140
o
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Keep food out of TDZ
Display food in small batches
Measure internal temperatures at least every 1.5 hours
Never mix new and old batches
(Safely)
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Monitored by trained employee
Sneeze guards in place One utensil for each item;
store in food with handle extended
Customers use clean plate for refills
Monitor temps every 2 hours
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CleaningRemoving food and other types of soil from a surface
Sanitizing Reducing the number of microorganisms on a clean surface to safe levels
Cleaning & Sanitizing
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SANITIZINGImmersionSprayingWiping
Keep
rags
in
buck
et
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Containers must be labeled
Store away from food Use as directed on
label Never mix chemicals Know MSDS location If you don’t know how
to use the chemical, ASK
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Notify manager of any complaints
First priority is wellness/care
Physician reporting requirement
Investigation and follow up
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