1. FOOD SAFETY starts with you
GM’s 15 minute Weekly lesson

2. FOOD SAFETY everyone contributes
Communicate
Participate
Learn
Basics
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3. Food borne illness - how it occurs
Food borne illness - how it occurs? GM’s WK#1 lesson A food borne illness is a disease that is transferred to people by food.
There are three types of hazards---biological, physical, and chemical.
Moist, high in protein and slightly acidic.
Examples are dairy products, eggs, meat and poultry, seafood, raw vegetables, (alfalfa sprouts, cut melons, baked potatoes, beans, rice, and garlic and oil mixtures), and soy products, like tofu.
Biological hazards are bacteria, viruses, parasites and fungi. The key factor in controlling bacterial growth is to control conditions that favor that growth.
These are the factors:
Food
Acidity
Time
Temperature
Oxygen
Moisture
Monitoring time and temperature can most easily control bacterial growth in food.

4. Week 1 take back…
How foods become unsafe: Remind employees that there are three major factors that can cause food to become unsafe.
TIME AND TEMPERATURE ABUSE: The Temperature Danger Zone is 41° to 135°. Move food out of this temperature range by cooking it to the proper temperature, freezing it, or by refrigerating it at 41° or lower. The four-hour rule limits the time food spends in the temperature danger zone. Prepare food in small batches and as close to the time of service as possible.
Improper procedures are:
Failure to properly cool foods.
Cooking incorrectly.
Not correctly handling food cooked previously.
Allowing food to stay at room temperature for too long.

5. Food borne illness – cross contamination
Food borne illness – cross contamination? GM’s WK#2 (1 of 2 part lessons) A food borne illness is a disease that is transferred to people by food.
 Contributing Factors:
CROSS-CONTAMINATION: How food and food-contact surfaces become contaminated.
 Raw food comes in hand to hand contact with ready to eat foods.
Raw food drips onto ready to eat foods.
 Food contact surfaces such as cutting boards, knives and splash areas come into contact with raw foods.
 Raw food is added to food that receives no further cooking.
POOR PERSONAL HYGIENE:
Humans are the biggest source of foodborne illness because of improper hand washing practice.

6. Week 2 take back… part 1
How to keep food safe during the flow of food:
Here are examples of how food can become unsafe at each step of the flow of food because of time and temperature abuse, cross-contamination, and poor personal hygiene. The steps include:
Receiving - Correct temperature
Holding - Correct time and temperature
Storing - Away from chemicals
Serving - Contamination and personal hygiene
Preparing - Proper temperature and time
Cooling - Correct temperatures
Cooking - Know cooking temperatures for various foods
Re-heating – Know how to return food to serving condition

7. Week 2 take back…part 2 The basics of food safety:
Keep things clean and sanitized
Practice good personal hygiene
Wash hands thoroughly and frequently
Minimize the time food spends in the temperature danger zone.
Prevent cross-contamination
How to prevent cross contamination:
Create a physical barrier
 Assign specific equipment to each type of food—separate cutting boards should be used for raw and cooked foods
Clean and sanitize tools, equipment and utensils after each task.
 Create procedural barriers.
 Prepare raw and ready to eat foods are different times
 Purchase ingredients that require minimal preparation
Time and temperature control:
 To prevent time and temperature abuse:
 Cook, hold, cool, and Re-heat food properly.

8. ENSURING PROPER PERSONAL HYGIENE
ENSURING PROPER PERSONAL HYGIENE? GM’s WK#3 A food borne illness is a disease that is transferred to people by food.
How employees can contaminate food:
When they fail to wash hands after using the restroom,
After touching their hair, face, or body and then touching food.
By coughing or sneezing near food or food surfaces.
By touching or scratching a cut or abrasion and then touching food.
After touching anything that can contaminate food.
Personal cleanliness practices:
 Report illness
Shower or bathe daily
Bandage any cuts and abrasions; always wear gloves over bandages
Clean and trim fingernails
Avoid wearing nail polish or false fingernails
Leave all jewelry at home
Wear clean uniforms and aprons
Avoid eating, smoking, or drinking on the job
Wear a hair restraint when working with food

9. Week 3 take back…part 1 After using the restroom
When and how to wash your hands ????
After using the restroom
Before and after handling raw food
After touching hair, face, or body
After coughing and sneezing into your hands
When switching from one task to another
After handling chemicals
Before and after changing gloves
After busing tables
After handling cleaning chemicals
After handling garbage
Before and after a work break
After eating, drinking, or smoking
Anytime after contact with anything that can contaminate food

10. Week 3 take back…part 2
How to wash hands in a dedicated hand washing sink:
Step 1: Wet hands with hot running water—as hot as you can stand.
Step 2: Apply enough soap so that you can build up a good lather.
Step 3: Rub hands together for at least twenty seconds. Lather well
beyond the wrists and the exposed portions of the arms.
Step 4: Clean under fingernails and between fingers.
Step 5: Rinse thoroughly under running water.
Step 6: Dry hands.
How to use gloves properly:
Gloves should never be worn in place of hand washing.
Employees should change gloves:
When they are soiled or torn
Before beginning a different task
After handling raw meat and before handling cooked or
Ready-to-eat food
Gloves should only be used over clean hands.

11. REFERENCES: