Presentation on theme: "“Safe Food Handling Practices for Food Pantry Workers”"— Presentation transcript:
1 “Safe Food Handling Practices for Food Pantry Workers” Matthew Griffin Director of Agency Services & Programs“Safe Food Handling Practices for Food Pantry Workers”2013 EditionA regional agency of Catholic Charities and a member of Feeding America
2 Foodborne IllnessAffects about 48 million people and causes about 3,000 deaths each year in USCaused mainly by pathogenic viruses & bacteriaBacteriaViruses
3 Foodborne Illness & Emergency Food Programs Many of the people you serve are especially susceptible to foodborne illnessLow-income persons, elderly, children, pregnant women, people with chronic diseasesIllness can be prevented with safe measuresYou play a very important role!
4 What are the big food safety concerns at meal sites? Unsafe productsDamaged, leaking, or exposed cans, jars, & packagesCross-contaminationUnclean areas, pest infestationContamination of food by non-food itemsRaw food dripping on ready-to-eat foodTime temperature abusePotentially hazardous foods not stored at proper temperaturesImproper thawing, cooking and coolingPoor Personal HygieneReady to eat food handled by soiled hands or by ill persons
5 Safe Food Starts with You! Clean handsHealthy WorkersClean work attireClean work areaDo not work if you are feeling ill!
7 Proper Handwashing Procedure 1Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C).2Apply soap. Use enough to build up a good lather.3Vigorously scrub hands and arms for seconds. Clean under fingernails and between fingers.Dry hands and arms with a single-use paper towel or warm-air hand dryer. Use paper to turn off faucet.4Rinse thoroughly under running water.5Serv Safe 5th edition
8 Hand Washing Trouble Spots Courtesy of Food Bank of Central NY
9 When to Wash Your Hands After: Using the toilet Sneezing Handling garbageEating food or drinking beveragesGoing from one taskto another5-7
10 Are they the same?Hand washing versus Hand Antiseptics
11 Clean work areaClean and sanitize food contact surfaces before starting workSanitizing = Bleach solution of 1 tablespoon of bleach per 1 gallon warm water
12 Work attire in the kitchen Take off jewelry or earrings that could fall into foodWear hair restraint (cap, bandana, hair net)
13 In the food prep & storage areas No eatingNo drinkingNo smoking
14 Do not touch these items with bare hands! Prepared, fresh produce served rawSaladsCold meats and sandwichesBread, toast, rolls, and baked goodsIce served to guestsAny food that will not be thoroughly cooked or reheated after it is prepared
15 Potentially Hazardous Foods Meat, poultry, seafoodDairy products, eggsSome foods are more prone to growing harmful bacteria. Any guesses why?These foods are listed as potentially hazardous since they have been identified with outbreaks and recalls.Any food can be contaminated!
16 Questionable Food Know your food sources! When in doubt, throw it out! Keep your eyes open for:Home canned foodSharp dentsBulgingRustBroken inner sealsKnow your food sources!When in doubt, throw it out!3-1
18 Canned Food Do not accept: Home canned food Cans without labels or illegible writing3-1
19 Evaluating Canned Food Discard cans that haveSwollen or bulging endsSharp dents on top or side seamHoles, fractures, or puncturesRust with severe pitting or that cannot be easily rubbed awaySevere dents parallel to the rimBuckled or pinched ends3-2
20 What do you mean by a “sharp dent?” Use your good judgment!When in doubt, throw it out!
21 Evaluating Food in Bottles or Jars Discard bottles or jars that have any of these defects:Chipped necks and threads; cracked glassLeaking or discolored productCrooked lid or vacuum (pop-up) button raisedEvidence that cap has been opened; inner seal,tear-away or break-away ring, tamper-evidentseal, or shrink band missing or brokenBroken cap3-5
22 Evaluating Bagged and Sacked Food Discard bags or sacks with:Rips, tears, or holesRodent or insect damageUnknown stains or contaminantsMissing or illegible label3-6
23 Evaluating Boxes with an Inner Bag Look for contaminants or watermarks on the boxLook at inner bag—discard if it is:Torn, leaking, or contaminatedHas imperfect or leaking sealsHas moldy or foreign objects insideHas signs of insects present3-8
24 Evaluating Boxes Without an Inner Bag Do not use if openedLook for contaminants on boxLook for insects, insect skins, webs, or chaff3-9
25 A Local DonationBeatrice is closing the pantry for the day when a gentlemanwalks in with extra cabbage, potatoes, and frozen meat fromhis farm.What should Beatrice do with the food?Why?
26 Handling Walk-in Donations Remember the potentially hazardous foodsShould come from approved sources (Ex. inspected by Ag and Markets)Ex. Ask donor: Where do you have your meat processed?Check conditions and temperatures of product. Check for evidence of thawingLook for any discoloration
27 Receiving FoodCheck for abnormal odors, pests, ice crystals (refreezing?)Packages should be sound and undamagedMeat, poultry, seafood, and dairy products at 40°F or below!Check temperatures with a thermometerRemember the bottom end of our temperature danger zone- we need to keep cold food at or below 40 F.3-11
28 Mac and Cheese: Late for the Date Bob is helping sort food from a food drive with his church. He notices that a case of boxed Kraft macaroni and cheese has written on it “Best by February 1, 2013.”What should Bob do with the mac and cheese? Why?
29 Can we use food after the “sell by” or “best by” dates? Yes!“Sell by”- last day product can be offered for sale“Best by”- last day manufacturer can guarantee highest qualityMany products are safe beyond date on packageProper storage and sound container are importantIn our business, we often find food past the date printed on the container?What are some of the dates you will find on containers?
30 What if an item has no date? Check container for any contamination, spoilage or significant damage
31 Food RecallsVoluntary removal of product from commerce when there is reason to believe that it may be adulterated or misbrandedFBST receives notices from Feeding AmericaFBST informs agencies of recalled items distributed by FBST or through local sources (listserv , phone calls)
32 Why not bulk up on chicken? Rita places her Food Bank order every Wednesday for the food pantry. This week she is planning to offer whole chickens so her families can have a nice meal during the holidays. She notices that the chicken is only offered in 12 pound bulk cases- all the chickens are frozen together. She had hoped for individually wrapped chickens.What should Rita do? Why?
33 Repacking PolicyAbility to repack requires a special license from NYS Department of Ag and MarketsFood pantries are not licensed by Ag and Markets to repackPantries are allowed to repack unprocessed agricultural products such as onions, apples, and potatoes
35 Dry Storage Guidelines Maintain temperature between __ °F and __ °FKeep food at least __ inches off floors and away from walls and ceilingsAvoid overcrowding to promote air circulation4-1
36 Dry Storage Guidelines (cont.) Label receiving date of productsEnsure proper rotation- oldest food out firstRotate stock at least every 3 monthsStore chemicals separately, away from food
37 Ante Up for Pest Control Thelma is cleaning the pantry when she notices quite a few ants moving across the floor of the food storage area.What should Thelma do? Why?
38 Pest ControlClean area. Remove any food or other materials that may be attracting antsSee where ants are coming from; Deny access.Observe.Do not spray chemicals or open bait stations.Closed bait stations, pest strips and glue boards OKWork with pest control operator
39 Refrigerated And Frozen Foods Store refrigerated food at 40°F or below (Keep fridge at 37 °F)Store frozen food at 0 ° FEquip all units with internal thermometersRecord temperatures as frequently as possible on log sheets4-3
40 The Temperature Danger Zone Range of temperatures where bacteria grow rapidlyBetween 40° and 140°FIncludes all room and warm temperaturesIf you’ve been in a food safety class, you heard of the temperature range between 40 and 140. What is the significance of this range?6-1
41 Four Hour RuleIf potentially hazardous food is held in the temperature danger zone for more than 4 hours, it must be thrown away.
42 How fast does bacteria grow on meat left out on the counter? 1,28032080205
43 Feeling the Heat?Main Street Pantry is offering one-pound packages of frozen sausage today. Marcia, the worker in charge of the frozen food sets 20 packages out on the distribution table at 9am. At 1:30pm, the pantry closes and she put the remaining 2 packages back in the freezer.Will the two packages be safe to eat?Why or why not?
44 An Open and Shut Case?Millie comes to work at the kitchen on Tuesday and finds that the refrigerator door was left ajar all night. The thermometer reads 60°F. The refrigerator contains apples, mozzarella cheese, beef sirloin tips, celery, and sliced cantaloupe. What should Millie do with the foods?What should Millie do with the food? Why?
45 When the power goes out…. Refrigerator (closed): Food good for 4 hoursFreezer (closed)Half-full: Food good for 1 dayFull: Food good for 2 daysIf the power will be out for more than 2 days….
46 Let’s Review Our Key Messages Food Borne illness is serious and can impact the people we serve.Safe Food Starts with You!Hand washing, Hand washing and more Hand washingThere are Checkpoints for Safe FoodReceiving, Storage, Distribution
48 Don’t be chicken! Tell us your answer! Stella cut up chicken for dinner on a plastic cutting board before cooking it. She then rinsed the cutting board and used a clean, sanitized knife to cut up lettuce and tomatoes for a salad. Is the salad safe to eat?
49 Preparation Guidelines Rinse fresh produceClean & sanitize cutting boards frequently; avoid cross-contaminationUse separate, clean utensils for tasting food, if necessaryThaw, cook, and reheat properly
50 What are Safe Ways to Thaw Food In the refrigeratorIn a waterproof wrap in a clean pan or sink under cold running waterIn a microwave just before cookingAs part of the cooking processNever thaw food on the counter!6-5
51 Cooking Temperatures Use a thermometer to check temperatures! Food Product Min. TemperaturePoultry, stuffing, all stuffed meats 165°F (15 sec)Ground beef, sausage 155°F (15 sec)Pork and beef chops or steaks 145°F (15 sec)Shell eggs, fish 145°F (15 sec)Leftovers 165°F (15 sec)Use a thermometer to check temperatures!6-10
52 Thermometer FactsFollow the manufacturer’s instructions for proper useHandle with care and store properlyPrevent cross contamination by cleaning and sanitizing between each useCheck periodically for accuracy and calibrate if necessarySensing Area7-1
53 Thermometer Calibration Ice MethodPlace crushed ice in containerLet it melt to 50/50 ice and waterStir to uniform temperatureInsert thermometerIf temperature is not 32°F, adjust thermometer7-2
54 Thermometer Calibration Adjusting the ThermometerHold the face of the thermometerTurn the calibration (hex) nut under the head until the indicator reads 32°F7-4
55 How to Check Food Temperature Check the food temperature with a clean, sanitized thermometer at the end of the cooking time:Take the temperature in several areas of the foodAlways take the temperature in the center or in the thickest part of the foodDo not touch any bones in meat or poultryClean and sanitize the thermometer after each use7-5
56 Where’s the beef?It is 15 minutes past serving time for lunch at the soup kitchen. Marcy uses a thermometer to take the temperatures of the meatloaf. It reads 166°F inside. What should Marcy do?
57 Cool Food SafelyHow long would it take to cool this 15-gallon stockpot of thick beef stew in a regular walk-in cooler at 40°F?9-2
58 Cool Food SafelyIt would take 6 days to cool the beef stew in this large pot to 40°F!160150140120100806040Temperature (°F)It takes a long time to remove heat fromthick food in deep, wide pots16”16”Walk-incommercialrefrigerator40°F12345Day 6Time (Days)9-3
59 Cool Food Safely: Here’s How Reduce SizeLeave lids off until the product is coolMake sure nothing can fall intouncovered, cooling foodAllow good air circulation in the cooler:Don’t stack pansDon’t overcrowd the refrigeratorLabel each container with date and timeCheck the temperature of the food with a clean, sanitized thermometer to be sure the food has cooled to 40°FShallow PanBlast ChillerIce-water Bath9-5
60 Serving FoodKeep hot food hot (above 140°F) and cold food cold (below 40°F)Prevent Cross-Contamination6-3
61 What needs to be cleaned and sanitized? Pots, pans, glasses, dishesCooking equipment, food contact surfaces
62 Food Safety Quiz Please Take a Moment to Answer 6 True or False Questions It is acceptable for workers to eat and drink in the kitchen.It’s a good idea to have one cutting board for vegetables and one cutting board for meats.Kitchen workers must wash their hands before and during their shifts.A worker chopping vegetables for a salad must wear gloves.
63 Food Safety Quiz Please Take a Moment to Answer the True or False Questions 5. When cooking whole chickens take the temperature in the thickest part of the chicken to measure the internal temperature.6. If workers are busy, it is OK for diners to serve themselves seconds on the same plate.
64 Food Bank of the Southern Tier 388 Upper Oakwood Avenue Matthew Griffin Director of Agency Services & ProgramsFood Bank of the Southern Tier 388 Upper Oakwood AvenueElmira, New York 14903fax:A regional agency of Catholic Charities and a member of Feeding America