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GoodGood HygieneHygiene Practices for FoodPractices for FoodHandlersHandlers
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It protects you,
your customers and
your co-workers.
Is Food Safety Important?YES!
Its required by law.
Its good business.
Knowing the Basics ofFood Safety Can Help Prevent
Foodborne Illness!
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Good Hygiene Practices
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Personal Hygiene:Presentation Outline
.
food
2. Behaviour patterns and facilities that improve food safety
3. Managing personal hygiene
SIMS
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Without personal hygiene thereis no food safety
Food handlers can contaminate food
Prevention must focus on personnel personal cleanliness
illness
behaviour
S
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A healthy human is covered with
microorganisms
on hair (incl. beards
in the nose
in the mouth
on the skin
and mustaches)
under the nails
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The human gastro-intestinaltract excretes microorganisms
excretion
1 kg
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Ill people shed pathogenicmicroorganisms
pathogens continue to be shed!shedding starts
time
illness ends
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Wounds shed pathogenicmicroorganisms
time
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Only minute amounts of certain pathogens cancause infections in humans
Infections occur easily when just onefood handler does not observe hand
yg ene ru es.
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Both direct and indirect routes o
contamination existDirect Indirect
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The fecal-oral route is the primary route of
infection for foodborne microorganisms
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Personal Hygiene:Presentation Outline
.
food
2. Behaviour patterns and facilities that improve food safety
3. Managing personal hygiene
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Washing hands is the most important foodpoisoning prevention
Step 1 Step 2 Step 3 Step 4
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and immediately before working with food
after using toilet
Hands need to be washedregularly
after handling rubbish/waste
after smoking, coughing, sneezing, using tissue, eating,drinking, smoking
after touching hair or scalp or mouth
Sanitizers do not replace hand washing
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Gloves are not cleaner thanhands
Change gloves as often as you should wash your hands!
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A special dress code is required for EVERYONEwho enters a food-handling area
cover hair
cover beards
EVERYONE: food handlers
visitors
no jewelry
clean protective clothing
clean shoes
management contractors
auditors
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Hairnets and coats for visitors must be
available at the entrance to productionareas
cupboard witha rnets an
coats
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Forbidden behaviour in a food-handling environment
SIMS
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Personal hygiene can only ever be as
good as the provided facilitiesDirty facilities
Clean facilities
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Changing rooms, toilets and hand-washing
facilities must be provided and kept clean
Office/Canteen
-18C
3 hand-washing
HW
Office/Visitors
Production Bottling4C
Water-Prep. Washing
2 toilets withsinks
changing room
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Personal hygiene is a management
responsibilityFinancial means
Managementis res onsible
CULTURE
Hygiene culture
for providing
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Develop documented directives on personal hygiene
Communicate directives to all ersonnel contractors
Actively communicate personalhygiene directives
and visitors keep directives short and concise
if necessary, read and explain directives to personnel
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Controlled access and instantly visible signallingsupport personal hygiene behaviour
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Results of medical screening can lead to a false sense of security.
Being afraid of losing a job due to health status will prevent
Maintaining control over the health ofood handlers
.
A vigilant supervisor is probably the most effective means ofkeeping ill workers from contact with food.
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Ask about: last illness with diarrhea or vomiting
skin trouble anywhere on body
Hygiene management of
personnel starts from day one
discharges from eye, ear, mouth digestion problems
medical history re typhoid/paratyphoid
Ad b h i b h
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Adequate behavior must be taught
and controlled
Training
Controls
T i i d d d
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Training starts on day one and needs
regular repeatinggood hygiene
frequent training will lead to highlevels of personal hygiene
date ofhiring
bad hygiene
infrequent training will lead to
low levels of personal hygiene
repeat
trainings
time
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Correct people BUT ALSO givepraise
A personal thank-you from a supervisor for correctbehaviour works wonders.
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Food handlers with unhygienic behavior can contaminate food through
indirect paths of contamination.
Personal hygiene in food production:Conclusions
microorganisms.
Ill people must be prevented from handling food.
Personal hygiene can only ever be as good as the provided facilities.
Personal hygiene must be taught and controlled.
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Costs associated with foodpoisoning
Food business
Bad reputation
Consumer/economy
Productivity loss
Loss of revenue
Business closure
Legal action and penalties
Work absenteeism Medical expenses
Hardship and suffering
Permanent disability
Death
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Food can be contaminated by the following three mainhazard types:
Hazards that cancontaminate food
ys ca azar s ore gn o ec s me a , woo , g ass,
plastic, etc. Chemical hazards bleach, caustic soda, detergents,pesticides, etc.
Microbiological bacteria, viruses, moulds and parasites.
Food that is contaminated with any of these hazards isunsafe and unsuitable to eat.
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Bacteria are single-celled living micro-organisms. The most common form offood poisoning is bacterial food poisoning. To survive and multiply, bacterianeed:
water
Bacterial food poisoning
food correct temperatures time most, but not all, need oxygen
Under these conditions, bacteria will multiply by dividing in two every 10-20minutes. After 6 hours, 1 bacterium can multiply into 262,144 bacteria, morethan enough to cause food poisoning.
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Food poisoning bacteria come from five main sources:
How does bacteria enter afood premises
Food handlers (especially their hands) Raw foods, such as meat, poultry, shellfish and
vegetables
Pests and animals
Air and dust
Dirt and food waste
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Exercise 1
(Quick quiz to reinforceprevious slides)
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Food at incorrect temperatures
Under ideal conditions, bacteria multiply rapidly between
Causes of foodpoisoning
an e anger zone or oo .
Below 5C, bacteria multiply slower.
At freezing temperatures, bacteria stop multiplying andbecome
dormant. Freezing does not kill bacteria.
Most bacteria are killed at temperatures above 60C.
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Cross-contamination
Cross-contamination occurs when food becomescontaminated with acteria from another source.
Causes of foodpoisoning
Bacteria can be transported by hands, utensils, surfaces,equipment, tea towels, raw food and pests. Common examples of cross contamination include
unclean hands; dirty knives; utensils; equipment and foodcontact surfaces (eg chopping boards); blood dripping
from raw foods; storing raw food with cooked foods;storing food uncovered; and using dirty cleaning clothsand tea towels.
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Poor personal hygiene
Causes of food poisoning
Dirty hands and clothing Uncovered cuts and wounds Long dirty fingernails Excess jewellery on hands and wrists
Coughing and sneezing over food Handling food while ill Not washing hands after going to the toilet
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Unclean food premises
Dirty kitchens increase the risk of cross-contamination from pests and particlesof food, grease and dirt.
Causes of food poisoning
Poor pest controlCommon pests found in food premises include:
rats and mice
flies
cockroaches
These pests can carry food poisoning bacteria and may also cause physical
contamination of food with their droppings, eggs, fur and dead bodies.
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Exercise 2
Photographs for
discussion
Wh t th i k f t i ti ?
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What are the risks of cross-contamination?
How can this result in food poisoning?
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How can this result in food poisoning?
How can this result in food poisoning?
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How can this result in food poisoning?
What are the risks of poor pest control?
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What are the risks of poor pest control?
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P ti f f d
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Temperature control
Minimise the time that otentiall hazardous foods s end in
Prevention of foodpoisoning
t e anger zone.
Always remember to keep: cold food cold at 5C or colder hot food hot at 60C or hotter
All food businesses are required to obtain and use a probethermometer, accurate to +/-1C to monitor the temperatureof potentially hazardous foods.
P ti f f d
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Avoid cross-contamination
Prevention of foodpoisoning
.
Practise correct personal hygiene. Separate raw and cooked, and old and new food at all
times. Use separate equipment and utensils when preparing raw
meats, poultry and seafood. Clean and sanitise all equipment, utensils and foodcontact surfaces.
Store chemicals separate to food.
Other Ways to Prevent Cross
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Other Ways to Prevent Cross
Contamination
Remember to: Wash your hands often.
cutting boards andwork surfaces.
Change your apron and
gloves between tasks, especiallyafter handling raw meat, andbefore handling cookedor ready-to-eat food.
Pre ention of food
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Personal hygiene Clean hands and clothing. Minimise jewellery on hands and wrists.
Tie-back or cover hair.
Prevention of foodpoisoning
ean an s or ngerna s.
Avoid unnecessary contact with food.
Cover all cuts and sores with a brightly coloured waterproof dressing.
Do not eat over food or food surfaces.
Do not prepare food when you are ill.
Avoid touching your face and hair.
Do not cough or sneeze over food.
Do not taste food with your fingers or double dip with a spoon.
If wearing gloves, change frequently.
Prevention of food
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When should you wash your hands?
Before commencin or resumin work
Prevention of foodpoisoning
After using the toilet After smoking After handling rubbish After using a handkerchief or tissue After touching your hair or face
Before and after handling raw food Before handling cooked food After any cleaning task
Prevention of food
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Hand washing facilities
Prevention of foodpoisoning
Must be accessible to all food handlers. To be used only for the washing of hands.
Provide soap and warm potable water.
Provide disposable towels for drying hands. Provide a bin for the disposable towels.
What is wrong with this
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What is wrong with thishand wash area?
Prevention of food
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Cleaning
Prevention of foodpoisoning
.
Must be continuous and ongoing. Thoroughly clean and sanitise all food surfaces,
equipment and utensils with hot water and detergent andchemicals (sanitisers). Remember that most detergents donot kill bacteria, but hot water and sanitisers do!
Implement a cleaning schedule to ensure that cleaning isconducted on a regular basis (including hard to reachplaces).
Prevention of food
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Cleaning and sanitising without a dishwasher
Wear rubber loves to rotect our hands from the hot
Prevention of foodpoisoning
water an c emica s.
Remove food particles by scraping or soaking. Wash using hot water and detergent change the water
if it becomes cool or greasy. Rinse in hot water with chemical sanitiser or in very hot
water (above 80C - only if sink has heating element
and rinsing baskets) and leave to soak for 30 seconds. Either drip-dry or use a clean tea towel to reduce the
risk of cross-contamination.
Prevention of food
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Pest Control
Prevention of foodpoisoning
.
Starve them out keep food premises clean. Throw them out conduct regular pest inspections or
services. Dont give them a home - remove all unnecessary
equipment and items. Report all pest sightings or evidence of pest activity to
your supervisor.
Prevention of food
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Waste management
Prevention of foodpoisoning
Place waste in plastic lined bins. Remove all waste from the premises as required.
Empty and clean waste bins regularly.
Ensure all external bins are covered. Protect external waste bin area from pests and birds.
During Food Storage
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During Food Storage
and Food Preparation
Always keep cooked and ready-to-eat foods separatefrom raw foods.
Store raw meat and poultry
items in the refrigeratoron a tray, below foods thatare ready-to-eat.
Use separate work areas forhandling raw meat, fish or poultryitems, away from foods that will beeaten uncooked.
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Supply
use food suppliers that have a good reputation
Receival check temperatures of potentially hazardous foods on delivery and store atthe correct temperature as soon as possible. Do not accept potentially hazardous food
Food handling controls
un ess s e vere un er empera ure con ro .
Storage
0 t o 5C for fresh; -18C to -24C for frozen; and 60C or above for hot food
Keep food covered and up off the floor.
Separate food types (meat, poultry, seafood, dairy, fruit & veg).
Separate raw food from cooked and new food from old.
Store raw foods such as meat, poultry and seafood in containers on the bottom shelfof the coolroom or fridge.
Rotate stock (first in, first out).
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Preparation
Personal hygiene Ensure that equipment, utensils and surfaces are clean
Temperature control
Avoid cross contamination
Food handling controls
Dont prepare food too far in advance
Cooking ensure correct internal temperatures are achieved, using your probethermometer
Cooling
Cool to 5C within 6 hours Cool in shallow containers in a well-ventilated area
Cover only when cooled thoroughly
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Reheating
Reheat food rapidly to 60C or above.
Ensure correct internal temperatures are achieved, using your probe thermometer.
Never reheat food in a bain marie or hot box.
Food handling controls
Thawing Thaw foods in the coolroom or fridge on a drip tray.
Thaw only small food items in the microwave, then cook immediately.
Always ensure thorough defrosting before cooking.
Never thaw foods at room temperature.
Never thaw food in water.
Never re-freeze thawed food.
What are the risks of
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What are the risks ofthawing food like this?
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Displaying protect food from contamination and keep potentially hazardousfoods under temperature control
Hot holding (bain maries, pie warmers and hot boxes)
Food handling controls
re- eat ot o ing equipment e ore a ing oo .
Heat food to above 60C before hot holding.
Maintain temperature of food above 60C.
Conduct regular temperature checks using your probe thermometer.
Packaging protect food from contamination and use suitable packagingmaterials.
Transporting protect food from contamination and keep potentiallyhazardous foods under temperature control.
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Food disposal
Label food and keep separate.
Food handling controls
.
Food recall a food business involved in wholesale supply,manufacture or importation of food must have a
documented system in place to ensure the recall of anyunsafe food.
Be a pro-active food
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Report or prevent all suspected breaches of food safety. Report all evidence of pest activity.
Be a pro active foodhandler
probe thermometer. Implement a cleaning schedule. Obtain and read a copy of the Food Safety Standards. Encourage other food handlers to attend food safety
training programs like this one. Be aware food hazards are everywhere! Dont give them
any opportunity to contaminate food. Always remember - prevention is better than cure.
Cleanliness at Work
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How to have clean hands Use soap and warm water.
lather.
Use a scrub brush to clean under
and around finger nails.
Dry hands with a paper towel or
hot air hand dryer.
Your apron is NOT a towel!
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Before starting work
After using the restroom
After break time
After coughing, sneezing, smoking,
eating or drinking
When to Wash Hands
er ow ng or ouc ng your nose
After touching face, hair, mouth, sores
After touching raw poultry, meat, fish
Between handling money or food
After touching dirty dishes, equipment,and utensils
After touching trash, floors, soiled linens After using cleaners or chemicals
Before handling single use items (i.e. cups, utensils, etc.)
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Attend to Accidents
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ImmediatelyCover:
cuts
burns open sores
with a band-aid, a finger cot,and a food handlers glove.
Correctly wearing disposable gloves helps
prevent harmful germs from getting into food!
Using Gloves
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ProperlyAlways wash hands before
putting on gloves and when
changing to a fresh pair.
ange oves:
When they become dirty or torn.
Before starting a different task.
After handling raw meat andbefore handling cooked or ready-to-eat foods.
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Module 4-
Formula for Foodborne
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Illness
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The Temperature Danger Zone
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Harmful germs grow fast at temperatures between41 F and 135 F
135 F
Minimize time food is in the danger zone while:
Storing PreparingDisplaying
Cooling Serving
Any food kept at unsafe temperatures for more than 4hours should be discarded!
Is It Done
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Where is your food thermometer?
Yet?
Using a food thermometer is the ONLY sure way of knowingif your food has reached a high enough temperature todestroy foodborne bacteria.
Using a
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Insert stem into thickest part
of the food.
Hold for at least 15 sec. to read
Food Thermometer
.
www.alnoor-consultants.com
Always Wash, Rinse, Sanitize, and Air Dry
Thermometers Before and After Each Use!
TIPS:
For thin meats, insert stemsideways at least two inches.
Keep the probe from touching
the sides or bottom of the pan.
Calibrating a Stem Thermometer
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Place thermometer stem into
container of mostly crushedice and some water.
Wait 15 sec. after needlestops moving to read dial.
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Adjust the calibration nut
with small wrench until reads32F.
Know Correct Temperatures And Use YourFood Thermometer Often!
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When Is It Safe to Eat?NOT
no longer pink in the middle
brown in the middle BEFORE it hasreached a safe internal temperature.
* Per recent USDA research (4/00)
*** Always use a food thermometer and cook
burgers to at least 155F x 15 seconds to be sure!***
Hot foods must be cooled QUICKLY:
Cooling Food Safely
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From 135 F to 70 F in 2 hours.
From 70 F to 41 F in 4 hours.
Two Easy Methods to Cool Food Safely:1. Reduce the Size of the Food.
Divide hot food into smaller pots or shallow pans (up to 3 thick), then refrigerate promptly,leaving uncovered until cooled.
2. Ice Water Bath.
Place pots or pans of hot food into a clean sink or tub filled with ice water. Stir often untilcooled. Cover and refrigerate promptly.
Reheating Food
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Reheat to an internal temperature of 165 Fwithin two hours.
Safely
I oo as not reac e t at temperature
within two hours, throw it away.
Use only equipment that has beendesigned for reheating.
Serving Food Safely
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COLD foodholdin : 41 F or below.
Keep food OUT of the temperaturedanger zone while being held forservice.
HOT food holding:
135 F or above.
Holding Foods
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for Service
Stir at regular intervals. Keep foods covered.
www.alnoor-consultants.com
at least every 2 hours. Discard food after 4 hours
if not held at or above
135F (57C).
Never mix fresh food with food being held.
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Module 5-
VS.SANITIZING
Whats the Difference?
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w t soap an warm water
to remove food and other types of
soil from surfaces.
Sanitize with an approvedchemical solution to kill harmful
germs you cant see.
What toClean and Sanitize
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All Items(utensils, knives, plates, pans, etc.)
All Food Contact Surfaces(meat slicers, cutting boards, preptables, can opener blade, etc.)
All Non-Food Contact Surfaces(Refrigerators, stoves, ovens,counters, shelves, drawers, etc.)
When tol d
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Clean and Sanitize
Always Wash, Rinse and Sanitize any surfacethat comes in contact with food:
,
when you begin working with another type of food.
at least every four hours if using somethingconstantly.
Handling Chemicals
S f l
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Use care when handling
detergents and sanitizers.
Use just the right amount.
Safely
Talk to your manager for time,temperature, and concentrationrequirement.
Store cleaning supplies awayfrom food and utensils.
Make sure containers areproperly labeled!
Cleaning and Sanitizing Using aThree-Compartment Sink
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1. SCRAPEScrape all food into disposal or trash can. If available, use a spray hoseto help remove food.
2. WASHWash in clean, hot (not less than 110 F) detergent water until all food isremoved from utensils and dishes.
3. RINSERinse in clean water to remove detergent.
4. SANITIZESanitize in an approved chemical solution. Check amounts, times andtemperatures required.
5. AIR DRYAir dry utensils and dishes before stacking or storing.
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Safe Food Handler Rules
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Practice good personal hygiene.
Learn to use food thermometers.
Know temperatures for handling food.
Keep hot food HOT and cold food COLD!
Limit time spent in the temp. danger zone.(41 F. to 135 F.)
Properly clean and sanitize to prevent contamination.
Circle True or False
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Circle True or False
1. To prevent harmful germs found on skin, hair, under fingernails, and dirty
clothes, you should bathe daily and have a clean appearance.
2. Hands should always be washed before wearing disposable gloves.
3. Always wash your hands before handling food and after using the toilet.
T F
T F
T F
4. It is ok to handle food and clean dishes when you are ill with diarrhea.
5. Wiping off a cutting board between uses is an example of proper cleaningand sanitizing.
6. Keeping pans uncovered and stirring food will help to quickly cool hot foods.
7. Cooling hot foods to 41 F must be completed within eight hours.
T F
T F
T F
T F
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(Continued)
8. Cold foods such as eggs, meats and salads must maintain 41 F or less.
9. Hot foods such as cooked meat and poultry, cooked pasta and rice must maintain 135 F orabove.
10. Ground beef must be cooked to 140 F to kill harmful bacteria.
T F
T F
T F
11. A food thermometer can accurately check the internal temperatures of food.
12. Using a steam table or crock pot will quickly reheat foods to 165 F.
13. The proper way to clean and sanitize utensils is 1) Scrape 2) Wash 3) Sanitize 4) Rinse 5)Towel Dry.
14. Washing removes food and grime. Sanitizing kills harmful germs.
15. Practicing good sanitation can help prevent foodborne illness.
T F
T F
T F
T F
T F
Turn page for quiz answers.
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Conclusion
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It is essential that food handlers have the required skillsand knowled e of food safet and food handlin
Conclusion
controls to minimise the risk of food poisoning.
As a food handler, it is your responsibility to ensurethat food for your customers is safe and suitable to eat.
Happy and safe cooking!
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