1. Session One Serving Safe Food
A Program Developed by
FDEP Safety Office
for the
Division of Recreation and Parks

2. Training Objectives Protecting People Safety of Food Food Quality
Costs and Benefits: Reduced Liabilities

3. What Do You Need To Know About Food Safety?
Diseases and their symptoms
Where hazards can be prevented
Personal hygiene and the spread of disease
Keeping injured or ill employees from contaminating food

4. Regulation
You MUST comply with all city, county and state laws and regulations involving food safety

5. Food Safety Challenges
Foodborne illnesses
Foods that are highly prone to contamination
Contamination, Cross-Contamination, and Clean verses Sanitary

6. Session One Quiz!
1. Foodborne illnesses are diseases that are carried or transmitted to people by food. True or False
2. By making the mistake of preparing food a day or more in advance of serving is one of the leading causes of food contamination.
True or False

7. 3. Cross-Contamination is _________________________.
4. Sanitary means that everything used in food preparation is emersed in chemical solutions. True or False
5. List three physical hazards to food safety.
6. Potentially hazardous foods are those foods that are dry and contain low protein levels.
True or False

8. Session Two: Food Safety: Are You Up To The Challenge?
Biological Hazards
Chemical Hazards
Physical Hazards

9. Session Two Objectives
You will be able to identify biological, chemical and physical hazards associated with food
You will be able to describe how bacteria multiply in food
You will be able to understand the concept of “temperature danger zone”

10. Biological The examination of the biological hazards associated with food
What are biological hazards?
Bacteria are of the greatest concern because of their rapid rate of reproduction
Bacteria love warm, moist, low acid, and high protein foods
FATTOM

11. Bacterial Control Temperature and Time - the most important factors!
Using FATTOM, bacterial growth can be experienced whenever food is received, stored, thawed, prepared, cooked, cooled, held, served or reheated
Set up bacteriological barriers

12. Bacterial Foodborne Illnesses
Infection
Intoxication
Duration of Illness
Symptoms
Source
Foods involved
Prevention

13. Viruses Protein-wrapped genetic material
Not complete cells and do not reproduce in food
May survive cooking and freezing
Can be transmitted by food and food-contact surfaces

14. Viruses Can cause serious illness such as Hepatitis A
Contaminate food through poor personal hygiene, contaminated water or through shellfish

15. Parasites and Fungi
Parasites are micro-organisms that need a host to survive
Can be killed by thorough cooking or freezing
Molds - usually microscopic - colonies can been seen as fuzzy growths
Yeasts - need sugar and moisture - appears as bubbles or slime

16. Toxins Plant Toxins Fish Toxins Some mushrooms
Puffer fish, moray eels, and freshwater minnows contain natural toxins
Amberjack, barracuda and large snappers can carry ciguatoxin (ciguateria)
Plant Toxins
Some mushrooms
Jimson weed and water hemlock
Jelly made from apricot kernels
Cooking or freezing do not destroy all plant toxins

17. Chemical Hazards Pesticides Food additives and preservatives
Cleaning and sanitizing chemicals
Toxic metals
Lubricants used on equipment
Personal care products
Paints

18. Physical Hazards
What are some of the physical hazards associated with food?
Glass to scoop ice - good or bad
Chilling glasses in ice - good or bad
Cleaning can openers
Other examples??

19. Session Two Quiz!
1. What is the temperature danger zone? ___________________________
2. Bacteria that can cause foodborne illnesses come from only sewage tainted waters. True or False
3. List the two most important factors in controlling bacterial hazards associated with food.

20. 4. Good personal hygiene is the most important factor in controlling foodborne viruses. True or False
5. Always use lead or lead-based pots and pans. True or False
6. Molds can grow on almost any food. True or False
7. What does the acronym FATTOM mean?

21. Session Three: A Practical Food Safety System
Proper Handwashing
Supporting Good Personal Hygiene

22. Session Three Objectives
Understanding of the link between personal hygiene and foodborne illnesses
List the basic standards for personal hygiene
Setting the example is the best policy

23. Handwashing At least one sink available for only handwashing
Hot and cold faucets
Hand Soap
Sanitizing Lotions
Single use paper towels or dryers

24. Hand Care Keep nails short and clean
Do not touch hair, clothes or skin
Cover all cuts and sores
Never touch the insides of glasses or eating surfaces of tableware
Wash hands before putting on any food preparation gloves
Change gloves as soon as they become soiled or torn and before beginning any new task

25. Rules For Good Personal Hygiene
Wash hair and bathe daily
Wear clean clothing when preparing food
Wear hair restraints, if necessary
Never wear jewelry

26. Illness and Injury Hygiene
Illness: Employees should never participate in food preparation if they are experiencing:
Fever
Diarrhea
Nausea or vomiting
Sore throat or sinus infection
Injury:
All cuts, burns, boils, sores and infectious areas of the body should be bandaged while preparing food
Be safe! Employees needing to be bandaged should not prepare food

27. Other Hygiene Practices
Tasting food during preparation
Eating and smoking areas
Storage of personal items
Restrooms

28. Supporting Good Personal Hygiene
Reporting Illness: FDA’s 1993 Food Code
Contagious diseases such as Salmonella typhi, Hepatitis, E. coli
Be careful when applying restrictions - ADA
Avoid cross-contamination by not allowing the same employee to :
Work with both raw and cooked foods
Wash dirty dishes and stack clean ones

29. Supporting Good Personal Hygiene
Supervisors should schedule tasks to avoid cross-contamination
Supervisors should set a good example by practicing good personal hygiene
Supervisors should not act hastily in excluding employees from food preparation
Remember - the law protects the confidentially of employees who report having illnesses

30. Session Three Quiz!
Crossword Puzzle!

31. Session Four: Three Stages Of Providing Safe Food
Hazard Analysis Critical Control Plan (HACCP)
Training your employees
Evaluating your training program

32. Session Four Objectives
You will understand the general principles of HACCP
You will be able to asses food safety hazards
You will be able to identify critical control points
You will be able to set up procedures for the control of critical control points

33. Step One: Creating a Hazard Analysis Critical Control Point System
Identifies the foods and procedures that are most likely to cause foodborne illnesses
Built in procedures that reduces the risk
A system for monitoring food safety
Building a HACCP System
Assessing the hazards
Identifying CCPs
Setting up SOPs for CCPs
Monitoring CCPs
Corrective Actions
Record Keeping
Verification

34. Assessing Hazards Identify potentially hazardous foods Flow of food
Identifying hazards
Risk elimination

35. Assessing CCPs
Identify CCPs needed to keep each recipe or previously prepared food safe
CCPs differ for each food and method of preparation

36. Control of CCPs
Set standards for each CCP - time, temperature, or other requirements
May need more than one standard
A clear direction to take specific action

37. Monitoring CCPs Check to see that standards are met
Focus on CCPs throughout the flow of food
Make sure that your employees understand the CCPs

38. Corrective Actions
If a standard is not being met, take corrective action immediately
Ensure that an employee understands the corrective action
Corrective actions must meet the criteria for the STANDARDS that you have initiated

39. Record Keeping Should be simple and easy to use
Located next to working areas
Flowcharts and recipes near work areas
Blank forms hung on equipment for temperature checks

40. Verification Proves that your system is working
Follow the flow of food to ensure that what you have decided is correct
Make sure that you have identified and assessed all hazards
Make sure that the CCPs are correct
Selected the appropriate corrective actions

41. Step Two: Training Your Employees
Help your employees understand the basics of the HACCP
Discuss CCP monitoring procedures
Help employees adjust their skills to the HACCP methods
Design extra training in needed areas of food safety

42. Adapting Your HACCP
Quick Service Operations (Bringing in already prepared foods)
Outdoor Service
Central Kitchens
Vending Machines

43. Step Three: Evaluating Your Food Safety Training
Does Your Training Cover:
The benefits of practicing food safety
Potentially hazardous foods
How food contamination occurs
Time and Temperature standards
The personal hygiene and food safety link
Cross-contamination prevention

44. Session Four Quiz!
1. When introducing your food safety system it is important to keep the lines of communication open. True or False
2. On-the-job performance is the measure of the success of your food safety system. True or False
3. The protection of food during the flow of food can be accomplished by initiating a HACCP. True or False

45. 4. There is no need to worry about time and temperature when bringing in prepared foods. True or False
5. Packaged goods from vending machines that contain potentially hazardous foods should be dispensed in their original wrappers. True or False
6. Home canned foods should be allowed whenever they are available.
True or False

46. Session Five: Food Purchasing, Storage, and Preparation Safety
General Purchasing Guidelines
General Receiving Guidelines
General Storage Guidelines: Cold Storage, Deep Chilling Storage, Freezer Storage, and Dry Storage
General Preparation Safety Guidelines

47. Session Five Objectives
Understand how to establish purchasing guidelines
Understand how to use storage equipment and facilities appropriately
Understand the basic principles on how to keep food safe throughout the preparation and service stages

48. Safe Food Purchasing Meats and Game Meats Eggs and Dairy products
Pre-Packaged Foods
Fresh Produce

49. Receiving Safe Food
Establish standards for receiving each kind of food
Ensure that goods arrive in sanitary condition, handled properly, and stored appropriately
Expiration dates and use-by dates
Quickly put items into storage
Kitchen area should be clean, well lighted, and pest free

50. Safe Storage of Food FIFO - First In, First Out
Establish a Corrective Action Policy for when foods have been time or temperature abused, passed an expiration or used-by date
Clean up all spills and leaks immediately
Store cleaning supplies and other chemicals separately

51. Safe Storage of Food Refrigerated Storage
- Keep temperature at 40 degrees
- Store cooked and ready to eat foods above raw foods
- Never line shelves
Freezer Storage
- Keep temperature at 0 degrees or lower
- Never refreeze thawed food until it is cooked

52. Safe Storage of Food
Fresh Produce - store most fruits and raw vegetables at 40 to 45 degrees
Dairy Products - store at an internal product temperature of 40 degrees or lower (ice cream at 6 to 10 degrees)
Dry and Canned Goods - store at temperatures between 50 to 70 degrees

53. Important Reminders!
Food must be kept out of the Temperature Danger Zone degrees and safe from all sources of contamination
Store food in original packaging
Never re-use old packaging or containers
Repackage foods in clean containers
Never store foods in un-approved areas such as locker rooms or restrooms
Keep food away from sewer and water lines

54. SAFE FOODHANDLING Require strict personal hygiene
Identify all potentially hazardous foods
Time and Temperature rule observance
Keep raw products away from ready-to-eat foods

55. Avoid cross-contamination
Cook foods to above recommended temperature
Keep hot foods hot and cold foods cold
Reheat food to an internal temperature of at least 165 degrees for at least 15 seconds

56. Training Objectives Review
1. An unacceptable food storage area is under the kitchen sink. True or False
2. FIFO means First In, First Out.
True or False
3. It is OK to use foods that have passed their expiration date. True or False
4. Shelves in the refrigerator should always be wrapped in clear plastic sheeting. True or False

57. 5. The Temperature Danger Zone is 35 degrees to 120 degrees
5. The Temperature Danger Zone is 35 degrees to 120 degrees. True or False
6. Dry and Canned Goods should be stored with cleaning chemicals. True or False
7. It is OK to purchase foods that have an out of date “use by” date as long as the packaging looks undamaged.
True or False
8. Frozen foods should be kept at temperatures of 0 degrees or less. True or False

58. Session Six: Facilities and Equipment
Proper design
Proper equipment
Utilities
Lighting and Ventilation
Waste Management
Cleaning and Sanitizing
Pest Management

59. Session Six Objectives
Learn about selecting the proper equipment
How to supervise cleaning and sanitizing
Understand the importance of waste management
Identify methods for effective pest control

60. Facilities Workflow Patterns Dry Storage Restrooms Flooring
Walls and Ceilings

61. Equipment Use only NSF or UL approved equipment
- Easily cleanable by normal methods
- Non-toxic, non-absorbent, corrosion resistant, and non-reactive
Cutting Boards - bacteria can survive and grow in cracks, cuts and scratches
Dishwashers - high-temperature or chemical sanitizing

62. Utilities
Water - potable with sufficient pressure (needs to be heated to at least 180 degrees for high-temperature dishwashing machines)
Plumbing - Avoid cross-connection, backflow, and back siphonage situations
Sewage - keep sewer water and solids from contaminating food
Electricity - outlets and wiring should be safe and sufficient for equipment

63. Lighting and Ventilation
- Bright enough to reveal dirt and stains
- Avoid placing where broken glass can contaminate food
Ventilation
- doors and windows MUST be screened
- exhaust hoods over cooking areas
- use screened outside air intakes

64. Waste Management
Garbage - remove as soon as possible (garbage from other areas should not be carried to or through the food preparation area): provide enough containers and dumpsters (should be leak proof and easily cleanable); and should be cleaned and sanitized regularly

65. Waste Management Solid Waste - dry, bulky trash
- use mechanical compactors for cans or cartons (recycle whenever possible!)
- P2 - pollution prevention - practice source reduction
- do not allow solid waste to pile up

66. Cleaning and Sanitizing
All food contact surfaces MUST be washed, rinsed, and sanitized
Detergents - surfactants lessen the surface tension and loosens soil; mild alkaline detergents for fresh soil and strong alkaline detergents for wax, grease and aged, baked, or burnt-on soil

67. Solvent Cleaners - also known as de-greasers - grills, oven surfaces, grease stains
Acid Cleaners - used when alkaline cleaners do not work - scaling in dishwashers, rust stains, brass and copper
Abrasive Cleaners - contain scouring agents for rubbing or scrubbing on hard to remove soils - floors or baked-on or burnt-in soils

68. Sanitizing Reduces the harmful micro-organisms
Is NOT a substitute for cleaning
Heat Sanitizing degrees or higher (water or air)
Chemical Sanitizing - check label for proper use
Chlorine and Iodine - use at a temperature between 75 and 120 degrees
DO NOT USE scented or oxygen bleaches

69. Utensil Cleaning Dishwashing Machines - Check cleanliness often
- Flush, scrape, or soak items before washing
- Correctly load the racks - never overload
- Check temperatures
- Check all items as they are removed
- Air dry all items - do not use towels

70. Manual Cleaning and Sanitizing
- use a three compartment sink

71. Cleaning Equipment
Clean-in-Place Equipment - cleaning solutions pumped through the equipment
Fixed or Immobile Equipment - power, food, detachable parts, wash - rinse - sanitize, air dry, put everything back together
Microwave Units - clean often

72. Facility Cleaning
Floors - mark area to be cleaned, sweep the area, mop the area with a detergent solution (mop away from walls and toward a drain), remove excess water, rinse and sanitize
Floor Drains - clean after all other cleaning is accomplished, wear heavy rubber gloves, flush the drain, pour in cleaning detergent and scrub, sanitize

73. Facility Cleaning Ceiling - check for soil, cobwebs and condensation
Restrooms - clean daily
Storage Areas - store supplies and equipment in a neat and orderly manner
Cleaning Supplies - cloths, sponges and scrubbing pads (air dry), brushes and mops (hang), buckets and pails (store with other tools)

74. Use of Hazardous Materials
OSHA and EPA Regulations apply!
HAZCOM Program
MSDS
Training employees

75. Pest Control
Establish an Integrated Pest Control Management (IPM) program
Deny pests food, water, and shelter
Pest-Proof the facility
Pest Control methods, if not used correctly can be hazardous to humans

76. Pest Control General Practices
Use reputable and reliable suppliers
Remove garbage quickly and properly
Store recyclables away from the food service area
Properly store all food and supplies
Keep cleaning equipment dry
Thoroughly clean and sanitize

77. That’s All Folks!