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© Business & Legal Reports, Inc Alabama Retail is committed to partnering with our members to create and keep safe workplaces. Be sure to check out all of the training tools that are available in our Safety Library. This training tool is brought to you by
Food Service Safety
© Business & Legal Reports, Inc Session Objectives Identify foodborne hazards Follow washing and hygiene rules Handle food service items safely Receive, store, and cook food properly Cool, thaw, reheat, and dispose of food safely Wash dishes and equipment correctly
© Business & Legal Reports, Inc Foodborne Illness © Business & Legal Reports, Inc Potentially hazardous foods Bacteria, such as salmonella Viruses, such as hepatitis A Parasites in meat and fish
© Business & Legal Reports, Inc Wash Hands and Arms To Eliminate Germs Wet hands and arms with warm water Rub hands together briskly with soap Rub soap up your forearms to your elbows Rinse hands and arms under running water Dry hands and arms with paper towels
© Business & Legal Reports, Inc When to Wash © Business & Legal Reports, Inc Before touching food or anything used to prepare food After touching bare body parts After using the restroom After coughing, sneezing, or using a tissue
© Business & Legal Reports, Inc When to Wash (cont.) © Business & Legal Reports, Inc After eating, drinking, or smoking After handling trash or dirty equipment After using pesticides or cleaning materials Before putting on disposable gloves After working with raw meat, poultry, or fish
© Business & Legal Reports, Inc Eat, drink, and smoke only in designated areas Wear hair in restraints or hats Keep fingernails clean and trimmed Don’t wear jewelry Keep work clothing and aprons clean Other Good Hygiene Practices
© Business & Legal Reports, Inc Additional Steps to Prevent Food Contamination Use utensils to handle ready-to-eat food Minimize bare hand contact with food Change utensils between raw foods Use utensils only once when taste testing
© Business & Legal Reports, Inc If Sick, Don’t Work Cold, flu, runny nose, sore throat Diarrhea Vomiting Hepatitis A Infected cut, burn, or sore Cold, flu, runny nose, sore throat Diarrhea Vomiting Hepatitis A Infected cut, burn, or sore © Business & Legal Reports, Inc. 0903
Equipment, Utensils, and Linens Store utensils properly Replace linens after food contact Clean and sanitize wiping cloths
© Business & Legal Reports, Inc Equipment, Utensils, and Linens (cont.) Change disposable gloves between tasks Clean equipment after each use Use new tableware for second portions
© Business & Legal Reports, Inc Preventing Contamination By Consumers Display foods use: Packaging, salad bar guards, display cases Condiments: In dispensers, behind display guards, individually packaged Self service: Use appropriate utensils Buffets and salad bars: Monitor
© Business & Legal Reports, Inc Food Service Safety Basics: True or False? Salmonella is a common food bacteria. Rinsing hands in water is enough to kill germs. You can wear a pair of disposable gloves all day. Washing is only required before starting work and after using the restroom.
© Business & Legal Reports, Inc Food Service Safety Basics Do you understand about: Foodborne illness? Washing requirements? Preventing contamination? Handling equipment, utensils, and linens? Staying home if you’re sick?
© Business & Legal Reports, Inc Receiving Foods © Business & Legal Reports, Inc Refrigerated food at or below 41ºF Cooked food at or above 140ºF Food labeled frozen must be frozen No evidence of prior temperature abuse Packages in good condition Shellfish labeled and in good condition
© Business & Legal Reports, Inc Preventing Food and Ingredient Contamination © Business & Legal Reports, Inc Keep food types separate Separate meat, fish, and poultry Store food in packages Label food containers Place food on trays or in containers Wash raw fruit and vegetables
© Business & Legal Reports, Inc Food Storage “Do’s” DO - Keep food In a clean, dry location Where it won’t be exposed to contamination 6 inches above the floor Away from chemicals © Business & Legal Reports, Inc. 0903
Food Storage “Don’ts” DON᾽T - Store food In locker rooms or restrooms In garbage rooms In mechanical rooms Under gas or refrigeration lines Near passageways Under water or sewer lines Under open stairwells © Business & Legal Reports, Inc. 0903
Keep away from “danger zone” Beef, lamb, fish, seafood: 140ºF Poultry and stuffing: 165ºF Use thermometers Rare beef: 130ºF Hamburger: 155ºF Pork: 150ºF Cooking to Destroy Germs
© Business & Legal Reports, Inc Cooling Food © Business & Legal Reports, Inc Cool cooked food quickly Use shallow pans Use containers that facilitate heat transfer Separate into smaller, thinner portions Use rapid cooling equipment or an ice bath Loosely cover containers Cool cooked food quickly Use shallow pans Use containers that facilitate heat transfer Separate into smaller, thinner portions Use rapid cooling equipment or an ice bath Loosely cover containers
© Business & Legal Reports, Inc Thaw in a refrigerator Thaw under running water Thaw in a microwave Never thaw at room temperature Thaw in a refrigerator Thaw under running water Thaw in a microwave Never thaw at room temperature Thawing Food © Business & Legal Reports, Inc. 0903
Reheating Reheat rapidly, within 2 hours Use a stove, oven, or double boiler Let microwaved food stand for 2 minutes Reheat food up to 165ºF
© Business & Legal Reports, Inc Hot and Cold Holding Hold hot foods at 140ºF or above Hold cooked roasts at 130ºF or above Hold cold foods at 41ºF or below
© Business & Legal Reports, Inc In a container without a date Adulterated Contaminated Not heated or cooled in a timely manner Food Disposal
© Business & Legal Reports, Inc Manual Dishwashing WASH Scrape off leftover food Wash in solution at 110ºF Rinse in clean warm water Immerse in sanitizing solution at 171ºF Air dry RINSE SANITIZE © Business & Legal Reports, Inc. 0903
Commercial Dishwashers 1.Scrape off leftover food 2.Load machine 3.Run full cycle 4.Air dry 5.Clean and inspect dishwasher © Business & Legal Reports, Inc. 0903
Safe Food Handling: Match Game 41ºF 140ºF 45ºF-140ºF 165ºF 2 mins. 2 hrs. Sit time after microwave reheat Holding temp for cold food Holding temp for hot food Max reheating time Danger zone Reheating minimum temp
© Business & Legal Reports, Inc Do you understand: Food receiving and storage requirements? Cooking food properly to avoid contamination? Cooling, thawing, and reheating food safely? Hot and cold holding? Disposal of food? Dishwashing? Safe Food Handling Do you understand: Food receiving and storage requirements? Cooking food properly to avoid contamination? Cooling, thawing, and reheating food safely? Hot and cold holding? Disposal of food? Dishwashing?
© Business & Legal Reports, Inc Key Points to Remember Wash hands often on the job. Don’t work when you’re sick. Keep food out of the danger zone. Follow all rules for safe food handling and storage. Keep food service materials and equipment clean and safe.
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