1. Serve It Safe! Food Safety Training for School Food Service Personnel Developed By Roberta O. Rios, Extension Agent – Home Economist, Rio Arriba County Cooperative Extension Service. January 2006.

2. Why Is Food Safety a Top Priority? Every action in foodservice has the potential to impact the safety of the food: –Purchasing –Storage –Preparation –Holding –Service –Cleanup HACCP offers standard operating procedures to ensure safety habits and processes on a routine basis.

3. What Must Be Done to Keep Food Safe? Know the hazards. –Biological –Chemical –Physical Know how to prevent them

4. Biological Hazards Bacteria and microorganisms are the leading cause of foodborne illness. Temperature and time are key in controlling. Danger zone = 41°F - 135°F. Sources include: – People –Unsanitary facilities or equipment –Disease spreading pests

5. Chemical Hazards Sanitizers Polishes Pesticides Glass cleaners Whitening agents Caustics Detergents Cleaning and Polishes drying agents Metals can also be a source of contamination.

6. Physical Hazards Foreign objects that get into food. Most can be prevented by wearing proper clothes, shoes, hair restraints, avoid wearing nail polish or jewelry, and COMMON SENSE.

7. Activity 1 Cross- Contamination Matching Game F – food to food contamination H – hand to food contamination E – equipment to food contamination.

8. Activity 2- Field Trip Frenzy The foodservice manager’s worst nightmare is coming to life. The 6 th grade class went on a field trip, and the cafeteria furnished reimbursable lunches to students who ordered them. The lunches were packed and picked up that morning and put on the bus. The children ate lunch around noon. When the students returned to their classroom around 2:00 PM, a couple of them complained of nausea, headaches, and achy muscles. Some students were vomiting and had to call parents to go home. Concerned that this could have been caused by the lunch, the teacher tells the principal, who immediately comes to the foodservice manager. The principal decides to call the local public health department because tow or more students have reported the same symptom, and all ate the school lunches packed for the field trip. What should the manager do?

9. Activity 3 – Food Mystery 1.How could the turkeys have been contaminated? 2.What conditions were in place that allowed the growth of the harmful microorganisms? 3.What should have happened on Wednesday when Betty reminded the staff that the turkeys should be cooked for Thurs., and then Sara discovered that the turkeys had not been cooked?

10. Food Mystery continued 4.What should have happened when Betty, the manager realized on Wed. that the turkeys were not done, and they had been cooked from a frozen state at low temperature? 5.What should have happened Thurs. morning when Judy realized the turkeys were not done? Everyone owns a piece of the food safety puzzle..