1. Student Associate Training Safe Food Handling Orientation

2. Welcome to UNH Dining Services
Your role as a Student Associate working with UNH Dining Services is to assist the full time associates in providing a safe, clean, and enjoyable campus dining experience to our guests. To help you accomplish these goals this department has created this on-line Safe Food Handling Orientation so that you may become familiar with and successfully practice the basic concepts involved in providing safe food and clean facilities to the guests we serve. Thank you for choosing to work with UNH Dining Services.

3. What is Food Safety?
Food Safety is a scientific discipline describing preparation, storage, and handling of food in ways that prevent food borne illness
Food Borne Illness is an illness carried or transmitted to people by food

4. What does Food Safety have to do with you?
You will be working in a position that has the potential to make many people sick; possibly even causing them to suffer from serious medical complications that require them to seek medical care if you do not follow some basic Food Safety rules.

5. What is Time Temperature Abuse?
Above 135 F
135 F
41 F
Below
Temp. Danger Zone
Time Temperature Abuse is what happens when Potentially Hazardous Foods are left in the Temperature Danger Zone for too long.
A Potentially Hazardous Food is any food that will support the growth of harmful microbiological organisms. Food items high in protein such as meats, soy products, and dairy items are usually considered potentially hazardous foods and need special handling care.
The Temperature Danger Zone is the temperature range in which harmful microbiological organisms grow / reproduce most rapidly.

6. There are THREE Types of Hazards to Food:
Biological
Chemical
Physical

7. Biological Hazards Biological hazards include: Viruses Bacteria
Parasites
Fungi

8. Chemical Hazards Chemical Hazards include: Cleaners Sanitizers
Polishes
Machine lubricants
Toxic metals

9. Physical Hazards Physical Hazards include: Hair Dirt Bandages
Metal staples
Broken glass
Natural objects (e.g., fish bones in a fillet)

10. How Does Food Become Unsafe?
These are the three critical factors that contribute to unsafe food and they are preventable.
Time-temperature abuse
Cross-contamination
Poor personal hygiene

11. Time – Temperature Abuse
Food has been time-temperature abused when:
It has remained too long in the Temperature Danger Zone.

12. Temperature Danger Zone
Above 135 F
135 F
41 F
Below
Temp. Danger Zone
The Temperature Danger Zone is the temperature range in which pathogens (bad microbiological organisms) grow and reproduce most rapidly.
This temperature range has been identified as 41 degrees (F) to 135 degrees (F).
It is important to keep foods that can support pathogenic growth out of this temperature range.

13. Cross Contamination Cross-contamination occurs when:
Physical, chemical, or biological hazards are transferred from one food or surface to another.

14. Poor Personal Hygiene Poor personal hygiene occurs when food handlers:
Don’t wash their hands right after using the restroom
Come to work while sick
Cough or sneeze on food
Touch or scratch infected wounds and not wash their hands

15. How Can Food Handlers Contaminate Food?
Food handlers can contaminate food when they:
Have a food borne illness and handle food
Have open wounds that contain a pathogen
Have contact with a person who is ill
Touch anything that may contaminate their hands and don’t wash them
Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin

16. Actions That Can Contaminate 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. Spitting in the operation

17. Practice Safe Food Handling
Three simple ways that you can practice Safe Food Handling while working here at UNH Dining Services are:
Prevent Time Temperature Abuse
Prevent Cross Contamination
Practice Good Personal Hygiene

18. Preventing Time and Temperature Abuse
Above 135 F
135 F
41 F
Below
Temp. Danger Zone
Avoid time-temperature abuse
Keep food out of the temperature danger zone.
Keep Hot Foods Hot and Cold Foods Cold
Make sure your work area has a thermometer that is appropriate for taking food temperatures.
Regularly record temperatures of hot and cold foods and record each time the temperature is taken.
Take corrective actions if time- temperature standards are not met.

19. Preventing Cross Contamination
Separate Equipment
Use separate equipment for different types of food
Cooked Foods vs. Raw Foods
Meats vs. vegetables
Prepare food at different times
Prepare raw meat, seafood, and poultry at different times than ready-to-eat food (when using the same prep table)
Clean and Sanitize
Clean and sanitize all work surfaces, equipment, and utensils after each task

20. Being a Safe Food Handler
Good personal hygiene includes:
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses

21. Personal Cleanliness Wash regularly
No offending odors and no strong perfumes or cologne
Keep finger nails trim, neat, and clean
No dirt, grease, or oils under your nails or on hands
No fake finger nails

22. Proper Attire Food handlers should:
Wear a clean hat or other hair restraint
Wear clean clothing daily
Remove aprons when leaving food- preparation areas
Remove jewelry from hands and arms when working with food or when working around preparation areas

23. How to Wash Your Hands Properly:
How long is 20 seconds? That would be singing “Happy Birthday” twice.

24. Glove Use Single-use gloves used for handling food:
Must never be used in place of hand washing
Must never be washed and reused
Must fit properly

25. Glove Use When to change gloves: As soon as they become soiled or torn
Before beginning a different task
After handling raw meat, seafood, or poultry and before handling ready-to-eat food

26. Eating and Drinking Policy…
Foodhandlers must not:
Eat, drink, smoke, or chew gum or tobacco while working.
When:
Preparing or serving food
Working in food preparation areas
Working in areas used to clean utensils and equipment

27. Storing Food All food must have a label that includes:
Name of the food
Date by which it should be sold, eaten, or thrown out
Discard food that has passed the manufacturer’s expiration date.
Ready-to-eat food that was prepared in-house:
Can be stored for 7 days at 41°F (5°C) or lower
Must be thrown out after 7 days

28. Storing Food Rotate food to use the oldest inventory first.
Identify the food item’s use-by or expiration date
Store items with the earliest use-by or expiration dates in front of items with later dates
Use items stored in front first

29. Storing Food Store food items in the following top-to-bottom order:
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry

30. Cooking and Holding Food
Above 135 F
135 F
41 F
Below
Temp. Danger Zone
Cook hot foods to their appropriate internal temperature
All hot foods must be held at or above 135 degrees F.
When cooking in a microwave all food must be 165 degrees F.

31. Chilling the Food Cool down food quickly. Put in shallow pans.
Use the ice wands or ice paddles.
Leave uncovered in the FREEZER.
Check and record the temperature often.
Leave loosely covered in cooler overnight.
Food must be cooled to 70 degrees in 2 hours and to 41 degrees or below in an additional 4 hours.
Remember to date and label the food.

32. Food Reheated for Service or Hot-Holding
Reheating Food
Food Reheated for Service or Hot-Holding
Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours

33. Serving Food To prevent contamination when serving food:
Handle ready-to-eat food with tongs, deli sheets, or gloves
Use clean and sanitized utensils for serving
Use separate utensils for each food
Clean and sanitize utensils after each task
Store serving utensils correctly between uses
On a clean and sanitized food-contact surface
In the food with the handle extended above the container rim

34. Handling Dishes and Glassware

35. Handling Utensils and Food

36. Dishwashing Guidelines Clean the machine as often as needed
Scrape, rinse, or soak items before washing
Use the correct rack for the items being washed
Check racks for soiled dishes as they come out of the machine
Air-dry all items
Check the machine’s water temperature and pressure
Temperatures may vary depending upon equipment.

37. Dishwashing

38. Questions? Eric Gibson Assistant Manager Stillings Hall 862-1375
If you have questions, please ask your supervisor or contact:
Eric Gibson Assistant Manager
Stillings Hall

39. Test Time! Click Here to Access the Food Safety Orientation Test.
Print out the test/certification form.
Take the test.
Sign the form.
Hand it in to your Supervisor.
They will keep it on file.
Either your Supervisor or I will contact you if there is a problem with your test.

40. Good Luck in your new position with UNH Dining Services!