Table of Contents Basics of Food Safety . . . . . . . . pg. 3- 4 - PowerPoint PPT Presentation

Adapted from: Larimer County Department of Health and Environment’s “Step Up Food Sanitation” Fort Collins, CO by Mary Schroeder, M.S., R.D. and Patricia Kendall, Ph.D., R.D. Department of Food Science & Human Nutrition Colorado State University Extension Fort Collins, CO 80523-1571 (970) 491-7335 Edie McSherry, Extension Agent Larimer County Extension Developed 5/01 ; last revision 10/10. Reviewed by Colorado Department of Public Health and Environment. Food Safety Works safe food handler trainings can be conducted in 1 to 3 hours. Leader materials (available in English, Spanish or Chinese) can be obtained by con- tacting the above address or visiting the CSU website at: www.ext.colostate.edu/safefood. This material is partially funded through the Cooperative State Research, Education and Extension Service of the United States Department of Agriculture, project no. 99-1560-0784. 1

Notes Table of Contents Basics of Food Safety . . . . . . . . pg. 3- 4 The Employee: Working Clean . . . . . . . . . . . pg. 5-10 Cross Contamination . . . . . . . . . .pg. 11-16 Food and Temperatures . . . . . . . .pg. 17-30 Cleaning and Sanitizing. . . . . . . .pg. 29-40 Summary . . . . . . . . . . . . . . . . . . .pg. 41 Food Sanitation Quiz . . . . . . . . . pg. 42-46 2

Notes Is Food Safety Important? YES! It protects you, your customers and your co-workers. It’s required by law. It’s good business. Knowing the basics of food safety can help prevent foodborne illness! 48 3

Notes How Foods Become Unsafe Poor Personal Hygiene Cross Contamination Time/Temperature Factors Improper Cleaning and Sanitizing 4 47

Answers 1. T 2. T 3. T 4. F 5. F 6. T The Employee: 7. F 8. T CONGRATULATIONS 9. T 10. F for taking the time to become Working Clean 11. T a more aware 12. F Safe Food Handler. 13. F 14. T 15. T _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ PLEASE COMPLETE AND RETURN THIS PORTION TO YOUR EMPLOYER. I, _____________________, have read the Food Safety Works booklet and have completed the food sanitation quiz successfully. 5 46

Personal Hygiene Cleanliness Starts at Home Harmful germs are found: � on skin � in hair Remember... � under fi ngernails � on dirty clothes Serving safe food starts with Every day : � Take a bath. YOU! � Trim and clean fi ngernails. � Avoid wearing nail polish or false nails. � Leave jewelry at home. � Wear clean clothes. Always look clean! 6 45

(Continued) When Feeling Ill, be 8. Cold foods such as eggs, meats and salads Smart! must maintain 41° F or less. T F 9. Hot foods such as cooked meat and poultry, cooked pasta and rice must maintain 135 ° F or above. T F 10. Ground beef must be cooked to 140 ° F T F to kill harmful bacteria. 11. A food thermometer can accurately check the Germs from ill workers can easily get internal temperatures of food. T F into food and make people sick 12. Using a steam table or crock pot will quickly reheat foods to 165 ° F. T F Do NOT handle food if you have: 13. The proper way to clean and sanitize utensils is � diarrhea 1) Scrape 2) Wash 3) Sanitize 4) Rinse � T F 5) Towel Dry. an upset stomach � coughing 14. Washing removes food and grime. Sanitizing � kills harmful germs. T F sneezing � other signs of illness 15. Practicing good sanitation can help prevent foodborne illness. T F Always tell your employer when you are feeling ill. Turn page for quiz answers. � � � 7 44

Hand Washing Circle True or False How to wash hands… 1. To prevent harmful germs found on skin, hair, under fi ngernails, and dirty clothes, you should bathe daily and have a clean appearance. T F 2. Hands should always be washed before wearing disposable gloves. T F 3. Always wash your hands before � Use soap and warm water. handling food and after using the toilet. T F 4. It is ok to handle food and clean dishes � Rub hands together to make a lather and T F when you are ill with diarrhea. scrub all areas for 20 seconds. 5. Wiping off a cutting board between uses is an example of proper cleaning � Use a scrub brush to clean under and and sanitizing. T F around fi nger nails. 6. Keeping pans uncovered and stirring food will help to quickly cool hot foods. T F � Rinse well under warm water. 7. Cooling hot foods to 41° F must be � Dry hands with a paper towel or hot air completed within eight hours. T F hand dryer. Your apron is NOT a towel! 43 8

When to Wash Hands � Before starting work. � After using the restroom. � After break time. � After coughing, sneezing, smoking, eating or drinking. Food Sanitation � After blowing or touching your nose. � After touching face, hair, mouth, sores. Quiz � After touching raw poultry, meat, fi sh. � Between handling money or food. � After touching dirty dishes, equipment, and utensils. � After touching trash, fl oors, soiled linens. � After using cleaners or chemicals. � Before handling single use items. (i.e. cups, utensils, etc.) 42 9

Safe Food Handler Attend to Accidents Rules Immediately � Practice good personal hygiene. Cover: � cuts � Learn to use food thermometers. � burns � open sores � Know temperatures for handling food. � Keep hot food HOT and cold food with a band-aid, a fi nger cot, COLD! and a food handler’s glove. � Limit time spent in the temp. danger zone. (41° F. to 135° F.) Correctly wearing disposable � Properly clean and sanitize to prevent gloves helps prevent harmful contamination. germs from getting into food! 41 10

Cleaning and Sanitizing Large Equipment 1. Use a clean cloth and warm, soapy water to wipe sur- Cross face. Contamination 2. Use a clean cloth and clean water to rinse. Occurs when germs (pathogens) are 3. Use a clean cloth transferred from one food or and chemical surface to another, solution to sanitize. such as hands, utensils or other foods. Remember to clean the can opener and slicer blades! 11 40

Cleaning and Sanitizing During Food Storage Using a Dishmachine and Food Preparation Always keep cooked and ready-to-eat foods separate from raw foods. � 1. SCRAPE Store raw meat and poultry Scrape all food into disposal or trash items in the refrigerator can. If available, use a spray hose to on a tray, below foods that help remove food. are ready-to-eat. 2. WASH Dishmachine must wash with clean, � Use separate work areas for hot (not less than 120º F) detergent handling raw meat, fi sh or poultry water. items, away from foods that will 3. SANITIZE be eaten uncooked. Final rinse of dishmachine must sani- tize with an approved chemical solu- tion OR with very hot water for plate test strip to read 160 º F . 39 12

No Bare Hand Contact with Cleaning and Sanitizing Ready-to-Eat (RTE) Foods Using a Three- Compartment Sink Instead of bare hands, use: � deli tissue � spatula � tongs � other utensils (fork, spoon) � disposable gloves 1. SCRAPE Scrape all food into disposal or trash can. If avail- What are Ready-to-Eat Foods? able, use a spray hose to help remove food. 2. WASH Foods that will be eaten without cooking. Wash in clean, hot (not less than 110º F) detergent Examples (RTE foods): water until all food is removed from utensils and dishes. � fresh fruits and vegetables served 3. RINSE raw Rinse in clean water to remove detergent. � bread, toast, rolls, baked goods 4. SANITIZE Sanitize in an approved chemical solution. Check � garnishes for plates, drinks amounts, times and temperatures required. � salad and salad ingredients 5. AIR DRY � cold meats and sandwiches Air dry utensils and dishes before stacking or � desserts storing. 38 13

Material Safety Data Using Gloves Sheets Properly for Chemicals Know what and Always wash hands before putting where they are! on gloves and when changing to a fresh pair. � Contain information about safe use and handling of chemicals. � Chemical manufacturer name and contact Change Gloves: information. � � When they become dirty or torn. Precautions, health and fi re hazards. � Before starting a different task. � Emergency fi rst-aid instructions. � After handling raw meat and � File MSDS in manager’s offi ce before handling cooked or ready-to-eat accessible to employees. foods. 37 14

Sanitizing Solutions When Serving for food contact surfaces, equipment and utensils: � Keep chemical test kit on hand and frequently measure concentration of When carrying a plate, sanitizing solution. bowl or food tray – avoid hand contact � Prepare fresh solution often. with food surfaces. Store utensils with handles up- no � Measure - don’t dump! (More is not contact with food better) surface. � Always label spray bottles or containers. � Store away from food. Use a designated ice scoop. Store scoop in ice with handle up Or on a clean surface (tray). Never carry a glass Chlorine or coffee cup by the Bleach rim. 15 36