1. Food Pantry Food Safety Training April 14, 2008

2. Introduction to Food Safety  The objective of this session is to provide you with information that can help you protect the safety of the food you handle.  As a food handler, you are part of the food industry, and the care you provide protects the consumer you serve.  Always refer to your local policies to gain a clear understanding of what is required of you.  Share your knowledge of food safety with your coworkers. Field Services Department, April 8, 2008

3. Good Personal Hygiene  Wash your hands frequently, especially after eating, drinking, smoking, touching your face, nose, ears, hair, handling waste, using the restroom, coughing or sneezing, etc. Use hot water, liquid soap, and disposable paper towels.  Wash hands after handling raw foods (uncooked meat, poultry, eggs, produce, etc.) before handling cooked foods.  Wear gloves if required.  Wear aprons if required. Field Services Department, April 8, 2008

4. Good Personal Hygiene  Do not handle food if you are ill, or have infected wounds or cuts. Infected wounds or cuts on the hands need to be covered with a bandage and glove before handling food.  Wear hair restraints if required.  Maintain personal cleanliness.  Wear clean work clothes.  Remove jewelry before handling food.  Eat, drink, and smoke only in designated areas away from food.  Keep your work area clean, including all equipment. Field Services Department, April 8, 2008

5. Prevent Contamination to Food Types of common contaminants include:  Physical: Wood, metal, glass, paint chips, hair, etc.  Chemical: Cleaning chemicals, maintenance chemicals, pest control chemicals, etc.  Biological: Microorganisms, insects, rodents, birds, etc.  All contaminants have the potential to cause illness or injury. Field Services Department, April 8, 2008

6. Temperature Control  Verify the temperature of your storage area with a verified thermometer.  Store and transport refrigerated foods at 41°F, or less.  Store and transport frozen foods at 0°F, or less.  Thaw frozen foods at 41°F, and never at room temperature. Food may also be thawed by using a microwave oven, or under running cold water.  Store whole produce at 50°F, and cut produce at 41°F, or less.  Document temperature readings for your refrigerators and freezers twice daily. Field Services Department, April 8, 2008

7. Pest Control: Insects/Rodents/Birds Deny pests entry to the facility:  Seal doors, windows, and vents.  Seal pipe holes through walls.  Seal cracks in floors and walls.  Inspect all incoming materials. Field Services Department, April 8, 2008

8. Pest Control: Insects/Rodents/Birds Deny pests food, water, and hiding and nesting places:  Dispose of garbage quickly and correctly.  Store recyclables properly.  Store food and supplies properly:  Store at least 6 inches off floor.  Store at least 4 inches away from wall. Field Services Department, April 8, 2008

9. Pest Control Insects/Rodents/Birds Deny pests food, water, and hiding and nesting places:  Clean up food spills immediately.  Eliminate standing water.  Keep lockers clean.  Store mops and brooms properly. Dump old mop water.  Cover outside garbage containers. Field Services Department, April 8, 2008

10. Pest Control Insects/Rodents/Birds Work with a licensed Pest Control Operator (PCO) to eliminate pests that enter facility:  Make sure your PCO is licensed, certified by your state, and insured.  Do not store pesticides at your facility.  Call in PCO when problems develop. Field Services Department, April 8, 2008

11. Receiving, Storing and Delivering Food Receipt  Use reputable suppliers.  Check all deliveries: Temperature, sanitation, pests, etc.  Reject deliveries that have problems.  Make sure food containers are not damaged.  Make sure food is properly labeled.  Store foods requiring refrigerated or frozen storage immediately at the proper temperature. Field Services Department, April 8, 2008 Cereal Poultry

12. Receiving, Storing and Delivering Food Receipt  Canned food must be labeled and not have:  Swollen ends  Leaks  Seal problems  Lids that are popped  Major dents  Rust  When in doubt, throw it out! Field Services Department, April 8, 2008 Pasta Sardines Tuna

13. Receiving, Storing and Delivering Food Storage  Store food and supplies properly:  Store at least 6 inches off floor.  Store at least 4 inches away from wall.  Store food at the proper temperature.  Store food away from sanitation, maintenance, and consumer chemicals. Field Services Department, April 8, 2008

14. Receiving, Storing and Delivering Food Storage  Separate raw and cooked foods.  Rotate food to ensure that the oldest food is used first.  Check the shelf life of food.  Do not distribute baby food after it has expired. Field Services Department, April 8, 2008

15. Receiving, Storing and Delivering Food Delivery  Deliver at proper temperature.  Keep properly labeled, if required.  Keep covered. Field Services Department, April 8, 2008

16. Miscellaneous  Recalls: Contaminated or mislabeled food.  In 2008, the Center for Disease Control (CDC) reported that:  An estimated 76 million cases of foodborne disease occur each year in the United States.  The great majority of these cases are mild and cause symptoms for only a day or two. Field Services Department, April 8, 2008

17. Miscellaneous In 2008, the Center for Disease Control (CDC) also reported that: Some cases are more serious, and CDC estimates that there are 325,000 hospitalizations and 5,000 deaths related to foodborne diseases each year. The most severe cases tend to occur in the very old, the very young, those who have an illness already that reduces their immune system function, and in healthy people exposed to a very high dose of an organism. Field Services Department, April 8, 2008 The majority of these illnesses are preventable. You can help.

18. Discussion  How does food become unsafe?  Are there certain populations that are “more at risk” to the effects of unsafe food?  What is a foodborne illness or injury?  Have you or a family member ever become the victim of a foodborne illness or injury?  What can you do to protect the safety of the food you handle? Field Services Department, April 8, 2008

19. In Summary The information covered in this session only touches the surface of food safety. For more information on food safety for the food handler, refer to ServSafe at http://www.servsafe.com/foodsafety/, or contact your local health department. http://www.servsafe.com/foodsafety/ Field Services Department, April 8, 2008 ServSafe Employee Guide ServSafe Essentials