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Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost.

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Presentation on theme: "Food Handler’s Class Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost."— Presentation transcript:

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2 Food Handler’s Class

3 Foodborne Illness (FBI) 76 million illnesses 323,000 hospital visits 5,000 deaths $7.7-$23 billion annual cost $77,000 average cost per incident

4 People Most Vulnerable to Foodborne Illness Very old Very young Weak Immune System

5 What Causes Foodborne Illness Bacteria Viruses Parasites Chemicals

6 You Can’t See Smell Taste Bacteria, Viruses or Parasites

7 Germs May Come From Raw foods Soil and water Food handlers Insects and rodents

8 BacteriaVirusesParasites Bacillus Cereus Campylobacter Clostridium Perfringens E-coli Listeria Staph Salmonella Shigella Botulism Hepatitis A Norovirus Giardia Cryptosporidium Anisakiasis

9 You must not work if you have one of the “Big 4”: Salmonella Typhi Shigella E. coli 0157:H7 Hepatitis A

10 You are restricted from handling food if you have any of the following: Diarrhea Vomiting Fever Jaundice Sore throat w/fever Lesions or boils

11 Individuals in contact with a family member diagnosed with one of the “Big 4” are also restricted from handling food.

12 Practice Good Hygiene Keep personal food & drinks out of food preparation areas. Wear hair restraints and clean clothing. Clean and trim fingernails

13 Don’t wear jewelry. Don’t wear polished or fake nails. Cover open cuts and burns with finger cots and gloves.

14 Hand Washing Is Important ! Keep hand sinks clean and useable. Wash hands after:

15 When Food Handlers Need to Wash Hands AFTER: Using the bathroom Breaks, smoking, eating, drinking Chewing gum Coughing, sneezing, blowing or touching nose Touching head, hair, mouth, wounds or sores Touching meats, raw poultry or fish

16 Touching trash, floors, soiled linens Touching dirty dishes, equipment, and utensils Using chemicals Food preparation Handling money

17 Wash Your Hands! Wet hands with warm water. Apply soap.

18 Rub hands and arms vigorously for 20 seconds. Rinse completely.

19 Dry hands and arms with single-use towels. Use towel to shut off water and open door.

20 Double Hand Wash Required: –After using a restroom A hand wash occurs: –In the restroom AND –When entering the kitchen

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22 No Bare-Hand Contact with Ready-To-Eat food. Viruses and parasites are NOT easily washed from the hands.

23 Minimize Bare-Hand Contact by Using Suitable Utensils Deli tissues Spatulas Tongs Forks Dispensing equipment Single-use gloves

24 Cross-Contamination Transfer of harmful substances to food from: Equipment Utensils Hands Other foods

25 Potentially Hazardous Food Any food capable of supporting the rapid growth of harmful bacteria. Meat/meat products Eggs Dairy Baked potatoes Rice Cooked vegetables Sprouts Garlic in oil Melons

26 Cooking Temperatures Cook poultry, stuffed meats, and stuffed pasta to 165ºF Cook, ground beef and ground pork to 155ºF Cook eggs, fish, and pork products to 145ºF Reheat ALL foods (leftovers) to 165ºF

27 Hold Potentially Hazardous Foods at Proper Temperatures Cold foods 41ºF or lower Hot foods 135ºF or higher

28 Conditions for Bacterial Growth The DANGER ZONE is 41ºF to 135ºF. Time in the danger zone must not exceed 4 hours -- includes time spent preparing, and reheating.

29 Monitor Potentially Hazardous Food Temperatures Calibrate thermometers frequently!

30 Date Marking If prepared onsite After opening the original container If held for more than 24 hours Must use or discard within 7 days

31 Refrigerator Storage Ready-To-Eat Fish Roasts/Steaks Ground M eats Poultry/Eggs TOP BOTTOM

32 Food and Equipment Storage Clean, dry location Protect from contamination Store items 6” above floor

33 Four Ways to Thaw Food Safely Refrigerator Cold, running water Cooking process Microwave

34 Two-Stage Cooling Method Stage 1: 135ºF - 70ºF in first 2 hours Stage 2: 70ºF - 41ºF in next 4 hours

35 Right Ways to Cool Food Shallow pans Ice bath Freezer sticks Smaller portions

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37 Wrong Ways To Cool Food Large and/or deep containers On counter Covering while hot

38 Cleaning vs. Sanitizing Cleaning Remove food particles. Sanitizing Reduce harmful germs to a safe level.

39 Washing and Sanitizing in 3 Compartment Sink Scrape/spray Wash Rinse Sanitize Air dry

40

41 Dishwashing Machines Follow manufacturer’s directions

42 Chemical Sanitizers Chlorine Quaternary Ammonia (Quats) Iodine

43 Chemical Sanitizing Wash hands before handling clean items Follow manufacturer’s label –Use parts per million (ppm) chlorine – 200 ppm Quats Soak items for 30 seconds Air dry

44 Sanitizer Test Strips

45 Surfaces Should be Sanitized… After preparing raw foods When changing tasks Every 4 hours

46 Wiping Cloths Wiping cloths must be clean. –Store in sanitizing solution between uses.

47 Wiping cloths used for cleaning surfaces in contact with raw meat may not be used for surfaces in contact with ready-to-eat foods.

48 Cleaning Chemicals Chemicals must be properly labeled Chemicals must be properly stored

49 Insect & Rodent Control Protect openings to the outside Keep the kitchen clean Eliminate storage of unneeded equipment Exterminate regularly (with an approved company)

50 Food Handler Examination

51 1. Who are the MOST IMPORTANT individuals for preventing foodborne illness? A. Health inspectors B. Customers C. Manager, cooks, and other employees D.Delivery people

52 2. Infected cuts and burns A. are painful, but not a food safety hazard. B. need to be uncovered. C. often contain bacteria that cause foodborne illness. D. are not a serious problem.

53 3. Food handlers MUST notify their manager if they have A. diarrhea. B. a headache. C. blurred vision. D. a sinus infection.

54 4. The Temperature Danger Zone for potentially hazardous foods is A °F. B °F. C °F. D °F.

55 5. Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of A. 140°F. B. 165°F. C. 180°F. D. 212°F.

56 6. Which method for cooling foods MUST NOT be used? A. Cut in smaller pieces and refrigerate B. Cool at room temperature, then refrigerate C. Divide into shallow pans, then refrigerate D. Utilize ice bath method

57 7. Which of the following is a SAFE METHOD to thaw food? A. In the refrigerator B. On the counter C. In warm standing water D. In a bucket of water with sanitizer.

58 8. Which of the following is an APPROVED METHOD for preventing bare-hand contact with food? A. Tongs B. Reusable rubber gloves C. Cloth towels D. Powdered latex gloves

59 9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE? A. One hour B. Two hours C. Three hours D.Four hours

60 10. What is the MINIMUM period of time required for hand washing? A. 10 seconds B. 20 seconds C. 30 seconds D.40 seconds

61 11. What is the proper procedure for washing hands after using the restroom? A. Rinsing with warm water B. Washing with soap and cold water C. Double hand washing, once in the restroom and once in the kitchen, with soap and warm water. D. Rinsing with cold water

62 12. The Cold-Holding Temperature for potentially hazardous foods MUST be A. 41°F or lower. B. 32°F or lower. C. 165°F or higher. D. 0°F or lower.

63 13. Where MUST raw meat be placed in the refrigerator? A. On top of cooked foods B. Below ready-to-eat foods C. Next to the refrigeration coils D.Above fruits and vegetables

64 14. When wiping cloths are NOT in use they MUST be A. stored in hot water. B. washed, rinsed, and soaked in a sanitizing solution for at least five minutes, then rinsed and allowed to air dry. C. soaked in cold water. D.stored in a sanitizing solution.

65 15. The proper procedure for cleaning and sanitizing food equipment and utensils is A. scrape, sanitize, wash, rinse, and air-dry. B. scrape/spray, wash, rinse, sanitize, and air-dry. C. air-dry, rinse, wash, and sanitize. D.wash, air-dry, sanitize, and rinse.

66 16. Which of the following may be used to sanitize eating utensils? A. Soap and water B. Warm water C. Chlorine bleach D. Silver polish

67 17. The BEST way to ensure that sanitizing solution remains at the proper concentration is A. smelling it. B. using sanitizer test strips. C. making a large batch each week. D. feeling how slippery it is.

68 18. Which of the following is classified as a potentially hazardous food? A. Dry wheat B. Shell egg C. Fresh orange D. Raw Celery

69 19. Chemical spray bottles MUST be A. stored away from all food products. B. stored close to food preparation areas. C. stored above the grill. D. stored above utensils and equipment.

70 20. Insecticides/pesticides may be stored in all of the following ways EXCEPT A. in a metal locked cabinet. B. on the lowest shelf in the storage room. C. above the three-compartment sinks. D. in the basement separate from food and other chemicals.

71 Answers

72 1. Who are the MOST IMPORTANT individuals for preventing foodborne illness? A. Health inspectors B. Customers C. Manager, cooks, and other employees D. Delivery people

73 2. Infected cuts and burns A. are painful, but not a food safety hazard. B. need to be uncovered. C. often contain bacteria that cause foodborne illness. D. are not a serious problem.

74 3. Food handlers MUST notify their manager if they have A. diarrhea. B. a headache. C. blurred vision. D. a sinus infection.

75 4. The Temperature Danger Zone for potentially hazardous foods is A °F. B °F. C °F. D °F.

76 5. Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of A. 140°F. B. 165°F. C. 180°F. D. 212°F.

77 6. Which method for cooling foods MUST NOT be used? A. Cut in smaller pieces and refrigerate B. Cool at room temperature, then refrigerate. C. Divide into shallow pans, then refrigerate. D. Utilize ice bath method

78 7. Which of the following is a SAFE METHOD to thaw food? A. In the refrigerator B. On the counter C. In warm standing water D. In a bucket of water with sanitizer.

79 8. Which of the following is an APPROVED METHOD for preventing bare-hand contact with food? A. Tongs B. Reusable rubber gloves C. Cloth towels D.Powdered latex gloves

80 9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE? A. One hour B. Two hours C. Three hours D. Four hours

81 10. What is the MINIMUM period of time required for hand washing? A. 10 seconds B. 20 seconds C. 30 seconds D. 40 seconds

82 11. What is the proper procedure for washing hands after using the restroom? A. Rinsing with warm water B. Washing with soap and cold water C. Double hand washing with soap and warm water D. Rinsing with cold water

83 12. The Cold-Holding Temperature for potentially hazardous foods MUST be A. 41°F or lower. B. 32°F or lower. C. 165°F or higher. D. 0°F or lower.

84 13. Where MUST raw meat be placed in the refrigerator? A. On top of cooked foods B. Below ready-to-eat foods C. Next to the refrigeration coils D.Above fruits and vegetables

85 14. When wiping cloths are NOT in use, they MUST be A. stored in hot water. B. washed, rinsed, and soaked in a sanitizing solution for at least five minutes, then rinsed and allowed to air dry. C. soaked in cold water. D. stored in a sanitizing solution.

86 15. The proper procedure for cleaning and sanitizing food equipment and utensils is A. scrape, sanitize, wash, rinse and air-dry. B. scrape/spray, wash, rinse, sanitize, and air-dry. C. air-dry, rinse, wash, and sanitize. D. wash, air-dry, sanitize, and rinse.

87 16. Which of the following may be used to sanitize eating utensils? A. Soap and water B. Warm water C. Chlorine bleach D. Silver polish

88 17. The BEST way to ensure that sanitizing solution remains at the proper concentration is A. smelling it. B. using sanitizer test strips. C. making a large batch each week. D. feeling how slippery it is.

89 18. Which of the following is classified as a potentially hazardous food? A. Dry wheat B. Shell egg C. Fresh orange D. Raw celery

90 19. Chemical spray bottles MUST be A. stored away from all food products. B. stored close to food preparation areas. C. stored above the grill. D. stored above clean equipment.

91 20. Insecticides and pesticides may be stored in all of the following ways EXCEPT A. in a metal locked cabinet. B. on the lowest shelf in the storage room. C. above the three-compartment sinks. D. in the basement separate from food and other chemicals.


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