Presentation on theme: "Student Associate Training Safe Food Handling Orientation"— Presentation transcript:
1Student Associate Training Safe Food Handling Orientation
2Welcome to UNH Dining Services Your role as a Student Associate working with UNH Dining Services is to assist the full time associates in providing a safe, clean, and enjoyable campus dining experience to our guests. To help you accomplish these goals this department has created this on-line Safe Food Handling Orientation so that you may become familiar with and successfully practice the basic concepts involved in providing safe food and clean facilities to the guests we serve. Thank you for choosing to work with UNH Dining Services.
3What is Food Safety?Food Safety is a scientific discipline describing preparation, storage, and handling of food in ways that prevent food borne illnessFood Borne Illness is an illness carried or transmitted to people by food
4What does Food Safety have to do with you? You will be working in a position that has the potential to make many people sick; possibly even causing them to suffer from serious medical complications that require them to seek medical care if you do not follow some basic Food Safety rules.
5What is Time Temperature Abuse? Above 135 F135 F41 FBelowTemp. Danger ZoneTime Temperature Abuse is what happens when Potentially Hazardous Foods are left in the Temperature Danger Zone for too long.A Potentially Hazardous Food is any food that will support the growth of harmful microbiological organisms. Food items high in protein such as meats, soy products, and dairy items are usually considered potentially hazardous foods and need special handling care.The Temperature Danger Zone is the temperature range in which harmful microbiological organisms grow / reproduce most rapidly.
6There are THREE Types of Hazards to Food: BiologicalChemicalPhysical
8Chemical Hazards Chemical Hazards include: Cleaners Sanitizers PolishesMachine lubricantsToxic metals
9Physical Hazards Physical Hazards include: Hair Dirt Bandages Metal staplesBroken glassNatural objects (e.g., fish bones in a fillet)
10How Does Food Become Unsafe? These are the three critical factors that contribute to unsafe food and they are preventable.Time-temperature abuseCross-contaminationPoor personal hygiene
11Time – Temperature Abuse Food has been time-temperature abused when:It has remained too long in the Temperature Danger Zone.
12Temperature Danger Zone Above 135 F135 F41 FBelowTemp. Danger ZoneThe Temperature Danger Zone is the temperature range in which pathogens (bad microbiological organisms) grow and reproduce most rapidly.This temperature range has been identified as 41 degrees (F) to 135 degrees (F).It is important to keep foods that can support pathogenic growth out of this temperature range.
13Cross Contamination Cross-contamination occurs when: Physical, chemical, or biological hazards are transferred from one food or surface to another.
14Poor Personal Hygiene Poor personal hygiene occurs when food handlers: Don’t wash their hands right after using the restroomCome to work while sickCough or sneeze on foodTouch or scratch infected wounds and not wash their hands
15How Can Food Handlers Contaminate Food? Food handlers can contaminate food when they:Have a food borne illness and handle foodHave open wounds that contain a pathogenHave contact with a person who is illTouch anything that may contaminate their hands and don’t wash themHave symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin
16Actions That Can Contaminate Food: A. Scratching the scalpB. Running fingers through hairC. Wiping or touching the noseD. Rubbing an earE. Touching a pimple or infected woundF. Wearing a dirty uniformG. Coughing or sneezing into the handH. Spitting in the operation
17Practice Safe Food Handling Three simple ways that you can practice Safe Food Handling while working here at UNH Dining Services are:Prevent Time Temperature AbusePrevent Cross ContaminationPractice Good Personal Hygiene
18Preventing Time and Temperature Abuse Above 135 F135 F41 FBelowTemp. Danger ZoneAvoid time-temperature abuseKeep food out of the temperature danger zone.Keep Hot Foods Hot and Cold Foods ColdMake sure your work area has a thermometer that is appropriate for taking food temperatures.Regularly record temperatures of hot and cold foods and record each time the temperature is taken.Take corrective actions if time- temperature standards are not met.
19Preventing Cross Contamination Separate EquipmentUse separate equipment for different types of foodCooked Foods vs. Raw FoodsMeats vs. vegetablesPrepare food at different timesPrepare raw meat, seafood, and poultry at different times than ready-to-eat food (when using the same prep table)Clean and SanitizeClean and sanitize all work surfaces, equipment, and utensils after each task
20Being a Safe Food Handler Good personal hygiene includes:Maintaining personal cleanlinessWearing proper work attireFollowing hygienic hand practicesAvoiding unsanitary habits and actionsMaintaining good healthReporting illnesses
21Personal Cleanliness Wash regularly No offending odors and no strong perfumes or cologneKeep finger nails trim, neat, and cleanNo dirt, grease, or oils under your nails or on handsNo fake finger nails
22Proper Attire Food handlers should: Wear a clean hat or other hair restraintWear clean clothing dailyRemove aprons when leaving food- preparation areasRemove jewelry from hands and arms when working with food or when working around preparation areas
23How to Wash Your Hands Properly: How long is 20 seconds? That would be singing “Happy Birthday” twice.
24Glove Use Single-use gloves used for handling food: Must never be used in place of hand washingMust never be washed and reusedMust fit properly
25Glove Use When to change gloves: As soon as they become soiled or torn Before beginning a different taskAfter handling raw meat, seafood, or poultry and before handling ready-to-eat food
26Eating and Drinking Policy… Foodhandlers must not:Eat, drink, smoke, or chew gum or tobacco while working.When:Preparing or serving foodWorking in food preparation areasWorking in areas used to clean utensils and equipment
27Storing Food All food must have a label that includes: Name of the foodDate by which it should be sold, eaten, or thrown outDiscard food that has passed the manufacturer’s expiration date.Ready-to-eat food that was prepared in-house:Can be stored for 7 days at 41°F (5°C) or lowerMust be thrown out after 7 days
28Storing Food Rotate food to use the oldest inventory first. Identify the food item’s use-by or expiration dateStore items with the earliest use-by or expiration dates in front of items with later datesUse items stored in front first
29Storing Food Store food items in the following top-to-bottom order: Ready-to-eat foodSeafoodWhole cuts of beef and porkGround meat and ground fishWhole and ground poultry
30Cooking and Holding Food Above 135 F135 F41 FBelowTemp. Danger ZoneCook hot foods to their appropriate internal temperatureAll hot foods must be held at or above 135 degrees F.When cooking in a microwave all food must be 165 degrees F.
31Chilling the Food Cool down food quickly. Put in shallow pans. Use the ice wands or ice paddles.Leave uncovered in the FREEZER.Check and record the temperature often.Leave loosely covered in cooler overnight.Food must be cooled to 70 degrees in 2 hours and to 41 degrees or below in an additional 4 hours.Remember to date and label the food.
32Food Reheated for Service or Hot-Holding Reheating FoodFood Reheated for Service or Hot-HoldingMust be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours
33Serving Food To prevent contamination when serving food: Handle ready-to-eat food with tongs, deli sheets, or glovesUse clean and sanitized utensils for servingUse separate utensils for each foodClean and sanitize utensils after each taskStore serving utensils correctly between usesOn a clean and sanitized food-contact surfaceIn the food with the handle extended above the container rim
36Dishwashing Guidelines Clean the machine as often as needed Scrape, rinse, or soak items before washingUse the correct rack for the items being washedCheck racks for soiled dishes as they come out of the machineAir-dry all itemsCheck the machine’s water temperature and pressureTemperatures may vary depending upon equipment.
38Questions? Eric Gibson Assistant Manager Stillings Hall 862-1375 If you have questions, please ask your supervisor or contact:Eric Gibson Assistant ManagerStillings Hall
39Test Time! Click Here to Access the Food Safety Orientation Test. Print out the test/certification form.Take the test.Sign the form.Hand it in to your Supervisor.They will keep it on file.Either your Supervisor or I will contact you if there is a problem with your test.
40Good Luck in your new position with UNH Dining Services!