SERVSAFE Or…Are there Critters in YOUR food?? Kathy Belinski, RD, LD Richmond County School...
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Transcript of SERVSAFE Or…Are there Critters in YOUR food?? Kathy Belinski, RD, LD Richmond County School...
SERVSAFE
Or…Are there Critters in YOUR food??
Kathy Belinski, RD, LD
Richmond County School Nutrition Program
Top Priority Of School Nutrition Program…
To Serve food to our Students that is Safe to Eat.
What is a Foodborne Illness and an Outbreak?
A foodborne illness is a disease transmitted to people through food.
An illness is considered an outbreak when: Two or more people have the same symptoms after eating the same food
An investigation is conducted by state and local regulatory authorities
The outbreak is confirmed by laboratory analysis
1-3
Populations At High Risk For Foodborne Illnesses
These people have a higher risk of getting a foodborne illness:
Elderly people
Preschool-age children
People with compromised immune systems
1-22
Can This Happen To You?
Foodborne Illness Outbreaks in GA from 2000-2014
Nationwide Statistics for 2013
What Do Food Service Staff Need To Know To Prevent Foodborne Illness?
Safe Food Purchasing Good Personal Hygiene Cross Contamination
Proper Receiving Signs of Refreezing Recalls
Handwashing Clean vs Sanitize Food Allergens
Storage temperatures Time-Temperature Abuse First In – First Out
Type of Thermometers Calibrating Thermometers Cooling Temps/Times
Temperature Charting Cooking Temperatures Holding Temperatures
MORE of What Food Service Staff Need To Know About To Prevent Foodborne Illness…
Labeling Date Marking Storage Order
Vending Requirements Proper Thawing TCS Foods
Proper Reheating Holding W/O Temp Control Proper Serving
Self-Serve Regulations Off-Site Service Corrective Actions
HACCP Systems Hazard Analysis Critical Control Points
Critical Limits Monitoring Systems Record Keeping
Cross-connections Backflow Prevention Air gaps
Evan MORE of What Food Service Staff Need To Know About To Prevent Foodborne Illness…
Garbage Removal Pest Management Heat Sanitizing
Chemical Sanitizing Sanitizer Concentration Quats vs Chlorine
Sanitizer Contact Times Dishwashing Temps Rinsing Temperatures
Clean Equipment Storage Potable Water Air Drying
Proper Signage Master Cleaning Schedule MSDS
Equipment Maintenance Pathogens Bare Hand Contact
Sources of Foodborne Illnesses Unsafe food is the result of contamination:BiologicalChemicalPhysicalDeliberate Action
1-7
How Food Becomes Contaminated…
1-12
Time-temperature abuse Cross-contamination
Poor personal hygiene Poor cleaning and sanitizing
How long has some of that food been in your refrigerator?
Time-temperature control: Food held in the range of 41˚F and 135˚F
(5˚C and 57˚C) has been time-temperature abused
Food has been time-temperature abused whenever it is handled in the following ways
Cooked to the wrong internal temperature
Held at the wrong temperature
Cooked or reheated incorrectly
Held for too long.4-6
Preventing Time-temperature Abuse
Do You Use the Same Knife to Cut Meat and then a Piece of Fruit? That’s a No-No!!
Separate equipment: Use separate equipment for each type of food
Clean and sanitize:
Clean and sanitize all work surfaces, equipment, and utensils after each
task
4-4
Preventing Cross-contamination
Have You Ever Sneezed Or Coughed While Handling Food?
A. Scratching the scalp
B. Running fingers through hair
C. Wiping or touching the nose
D. Rubbing an ear
E. Touching a pimple or infected wound
F. Wearing a dirty uniform
G.Coughing or sneezing into the hand
H. Chewing gum or spitting in the operation
How Food Handlers Can Contaminate Food
3-4
A PRIORITY for all Food Handlers…
WASH
hands
frequently!!
3-4
What’s been Multiplying on this table top? Care to eat here?
All Food Prep Surfaces and Eating Surfaces Need to be Properly Cleaned And Sanitized.
How Are Foodborne Illnesses Prevented? Training Observing Training Correcting Training
TRAINING to Prevent Foodborne Illnesses
School Nutrition staff should ALL be trained in matters of food safety. As NEW employees Each year as part of Professional Learning. Observed throughout the year by supervisors. Re-trained as necessary when problems observed.
Documentation to Prevent Foodborne Illnesses
Kitchens need documentation of safe food practices. Record receiving temperatures of refrigerated food. Record temperatures of refrigeration equipment. Record cooking temperatures/corrective actions. Record serving temperatures. Record cooling temperatures.
Why Should I Be Concerned?
A Foodborne Illness Outbreak could result in:Severe illness and possible death(s)
Negative Media Exposure
Loss of Reputation
Loss of Public Trust
Lawsuits and Legal Fees
Do You Remember Any of These?
1993 Jack In the Box E.coli in hamburgers 3 deaths, 400 infected
2009 Peanut Corp of America 3913 products recalled from 361 corporations
2015 Blue Bell Ice Cream Recall Listeriosis, 3 deaths
…And In This Week’s Headlines…
Chipolte Mexican Grill Restaurant
E. Coli Outbreak
43 Restaurants Closed
37 People Sick
STOCK DOWN
Time For A Pop Quiz
So what do you now know about Food
Safety?
POP QUIZ
1. When should a food handler wash their hands?
A. After using the restroom. B. When starting a new food preparation. C. After taking out the garbage D. All of the above and MORE often.
POP QUIZ
1. When should a food handler wash their hands?
A. After using the restroom. B. When starting a new food preparation. C. After taking out the garbage D. All of the above and MORE often.
POP QUIZ
2. Who is at High Risk to get a foodborne illness?
A. An elderly grandmother who volunteers to read to school children.
B. Pre-K student
C. A high school student who is undergoing medical treatments for cancer.
D. All of the above.
POP QUIZ
2. Who is at High Risk to get a foodborne illness?
A. Pre-K student
B. An elderly grandmother who volunteers to read to school children.
C. A high school student who is undergoing medical treatments for cancer.
D. All of the above.
POP QUIZ3. To what temperature should you cook a stuffed beef roast?
A. 165°F
B. 155°F
C 145°F
D . 135°F
POP QUIZ3. To what temperature should you cook a stuffed beef roast?
A. 165°F
B. 155°F
C 145°F
D . 135°F
POP QUIZ4. What would be a likely food to give you a foodborne illness?
A. A roasted chicken cooked to 165°F
B. Whole apples left on the kitchen counter for 5 days.
C Leftover meatloaf held in the refrigerator for 8 days.
D A cold sandwich from a vending machine.
POP QUIZ4. What would be likely food to give you a foodborne illness?
A. A roasted chicken cooked to 165°F
B. Whole apples left on the kitchen counter for 5 days.
C Leftover meatloaf held in the refrigerator for 8 days.
D A cold sandwich from a vending machine.
POP QUIZ5. What is NOT a safe way to defrost frozen pork chops?
A Put them in the refrigerator for 1-2 days.
B Put them in the kitchen sink for 1-2 hours.
C Put them in the microwave for 10 minutes on the defrost cycle and then into a pan or grill to cook.
D Put them in a pan in the sink and run cool water (70° or less) over them.
POP QUIZ5. What is NOT a safe way to defrost frozen pork chops?
A Put them in the refrigerator for 1-2 days.
B Put them in the kitchen sink for 1-2 hours.
C Put them in the microwave for 10 minutes on the defrost cycle and then into a pan or grill to cook.
D Put in a pan in the sink and run cool water (70° or less) over them.
IN CLOSING….
Enjoy Your Turkey, But Remember…
Be Safe, Not Sorry.
Questions?? Comments??