1. Food Safety and Sanitation Breakfast Café

2. Food Service Industry First Job for many young people Employs 11.6 million workers 30% are age 20 and younger BOH (Back of the House) FOH (Front of the House)

3. Personal Health and Hygiene 1Uniform: Clean and fits properly 2Shoes: non skid soles 3Jewelry kept to a minimum 4Hair pulled back 5Fingernails trimmed and without nail polish 6Teeth clean and breath is fresh 7No heavy colognes or perfume 8Stay home when ill 9Get enough sleep 10Exercise regularly

4. Washing Hands 1.Wash for at least 20 Seconds 2.Wash between fingers, fingernails, wrists, backs of hands 3.Sing happy birthday or ABC song to keep you on track 4.Wash hands BEFORE handling raw meat or eggs 5.Wash hands BEFORE prepping food 6.Wash hands BEFORE putting on gloves 7.Wash hands AFTER cleaning tables or bussing dirty dishes 8.Wash hands AFTER handling cleaning chemicals 9.Wash hands AFTER handling raw meat or eggs 10.Wash hands AFTER sneezing, coughing, or using a tissue 11.Wash hands AFTER touching your apron 12.Wash hands AFTER touching your hair, face, or body

5. Breakfast Café Safety General Hazards Electrical (Electric Griddles) Fire (Grease Fires) Slips/Trips/Falls (Raw Egg/Flour) New Workers (Why is this true)

6. Safety Guidelines Be sure to locate: Fire Extinguishers (PASS) Fire Hoods (Corresponding Hood Number) Fire Blankets (Location?)

7. BOH Safety Accidents Can be prevented Can be serious It is your responsibility to keep safe Open wound care: Band-Aid and then glove Report accidents IMMEDIATELY

8. FOOD SAFETY 1.Each year 1 in 6 Americans get sick from Foodborne Illnesses 2.3,000 Americans die yearly from foodborne illnesses 3.Reducing foodborne illnesses by 10% would keep 5 million Americans from getting sick each year Causes of Food Poisoning 1.Bacteria and viruses 2.Parasites; an organism that lives in or on another organism (its host) and benefits by deriving nutrients at the host's expense. 3.Mold, Toxins, and Contaminants 4.Allergens

9. Common Food Poisoning Side Effects 1.Vomiting 2.Diarrhea 3.Stomach Cramps 4.Headache What is NOT common: Rash

10. Long Term Effects of Food Borne Illness 1.Kidney Failure 2.Chronic Arthritis 3.Brain and nerve damage 4.Death

11. Who is at Greater Risk for Food Borne Illness 1.Pregnant Women 2.Older Adults 3.Persons with Chronic Illness 4.Young Children

12. Prevent the Spread of pathogens to food by following these steps when cleaning surfaces: W:Wash the Surface R:Rinse the Surface S:Sanitize the Surface A:Air Dry the Surface

13. Common Food Borne Illness 1.E. Coli: found in undercooked ground beef/vegetables grown in cow manure/fruit juice that isn’t pasteurized (pasteurization is a process that uses heat to kill germs) 2.Salmonella: found in raw eggs or undercooked eggs, or raw and undercooked meats 3.Staphylococcus: can cause food poisoning when the food handler contaminates the food and then the food is not properly refrigerated. Staph is killed by cooking and pasteurization. 4.Listeria: A harmful bacteria that can be found in refrigerated, ready-to-eat foods or unpasteurized milk and milk products.

14. BOH Basics 1.Eggs should never be served raw. They should be cooked to a minimum of 145 degrees and held for 15 seconds 2.Dirty surfaces can lead to the spread of bacteria 3.An Unsafe Food Source: buffet or food truck; use caution when frequenting 4.Poor personal hygiene can lead to food poisoning 5.When serving in the BOH the rule of thumb is first in first out. 6.The customer is always right 7.Danger Zone 40 degrees F – 140 Degrees F (hold for no more than 2 hours)