2. Oklahoma Department of Corrections FOOD SAFETY 1

3. FOOD SAFETY CLASS FOOD SAFETY CLASS Course Created By: Kay County Health Department Course Adapted for use By: Jonathan Roberts, OKSDOC Safety Manager Course Released: February 2010 Training Credit:. 5 Hours Course Code: DOC 475Y Annual Review dates & Reviewer: Feb. & Sept. 2012 Jonathan Roberts, OKSDOC Safety Manager February 2011 Jonathan Roberts, OKSDOC Safety Manager February 2011 Jonathan Roberts, OKSDOC Safety Manager Data Sources: Kay County Health Department, Food Safety Class, 2010 OP-130106 entitled “Environmental Health, Safety and Sanitation Inspections OP-130107 entitled “Standards for Inspections OP-070201 entitled “Food Service Inspection Standards”.IT IS EXPECTED YOU WILL SECURE COPYRIGHT CLEARANCES UNLESS OTHERWISE INDICATED 2

4. Objectives  Temperature danger zones and safe cooking temperatures  Safe hot and cold holding food temperatures  Proper thawing procedures  Avoiding cross-contamination  Proper hygiene  Responsibility of food manager/person in charge 3

5. POTENTIALLY HAZARDOUS FOODS  High protein  Animal origin  Plant origin (heat treated) 4

6. TEMPERATURE DANGER ZONE  Danger zone of bacteria or parasite growth and reproduction is between 41° F and 135° F Bacteria Bacteria –Salmonella –Escherichia coli 0157 –Staphylococcus aureus –Listeria –Clostridium botulinum Parasites –Trichinella sprialis 5

7. SAFE COOKING TEMPERATURES  Poultry165° F  Ground Beef155° F  Pork145° F  Rare Roast Beef130° F  Freezing 0° F 6

8. SAFE HOLDING TEMPERATURES FOR POTENTIALLY HAZADOUS FOODS  Minimum hot holding –hot foods shall be maintained at an internal temperature of 135° F or higher.  Maximum cold holding –cold foods shall be maintained at an internal temperature of 41° F or less. 7

9. PROPER COOLING OF LEFTOVER FOODS  Shallow metal pan  Ice Bath  Smaller portions  Withhold Water  Purchase blast chiller or add more walk-in space Safe Methods: 8

10. Proper Thawing Procedures  Under refrigeration of 41° F or below  Under running water at 70° F  Part of the cooking process  By microwaving, as the first step in a continuous cooking process It is not recommended to thaw foods at room temp. (ie. on a counter top) 9

11. Proper Reheating  Product must be rapidly reheated (2 hours or less) to an internal temperature of 165° F. 10

12. Avoiding Cross- Contamination  Practice good hygienic habits  Proper storage of raw meats and ready to eat foods  Cleaning and sanitizing equipment between raw & cooked foods  Cleaning and sanitizing between different species of meat.  Proper storage of toxic items and personal medicines  Cutting boards - Wood vs. Plastic 11

13. Manual Cleaning and Sanitizing 1st Step WASH Water-hot as you can stand Example of 3 Vat Sink 2nd Step RINSE Water-hot as you can stand 3rd Step SANITIZE Chemicals-water at least 75° F Chlorine: 50-100 ppm Iodine: 12.5 ppm Quats: 200 ppm Immersion - 1 minute Hot water 171° F Immersion 30 seconds 12

14. Mechanical Dishmachines High Temperature: 1. Wash Temperature: a) single tank & multiple tank conveyer - 150° F b) single tank conveyor - 160° F c) single temperature unit - 165° F 2. Hot Water Sanitization: a) 180° F booster heater required 13

15. Mechanical Dishmachines Low Temperature: 1. Chemical Sanitization: a) Water temperature best at 120° F to 140° F b) The chemicals must be dispensed automatically into the final rinse water. (chlorine, iodine, quat) 14

16. Improper/or Lack of Hand Washing Proper Times to wash hands: ¤ when you first arrive at work ¤ between different food groups ¤ between different duties ¤ after smoking ¤ after visiting the restroom 15

17. State Food Code Reportable Requirements  Salmonella tyohi  Shigella  Hemorrhagic colitis---Shiga Toxin E.coli 0157:H7  Hepatitis A  Norovirus  Or have symptoms of intestinal illness Diarrhea- Fever-Vomiting-Jaundice-Sore throat/fever Lesions or sores on hands or arms 16

18. HEPATITIS A WASH HANDS!!!! 17

19. Manager/Person in Charge  Demonstration of Knowledge  The current Oklahoma Food Code requires that the Person in Charge be able to demonstrate knowledge of food regulations.  The Person in Charge can demonstrate this knowledge by being in compliance with this code or being a certified food protection manager by passing a test such as the ServSafe Food Safety Training exam. 18

20. continued  In addition, the code requires the Person in Charge to ensure that employees are properly trained in food safety as it related to their assigned duties. This person may be required to answer food safety questions asked by a health inspector. 19

21. Manager/Person in Charge  Employees working in a food establishment are required by law to report specific illness symptoms to management.  These symptoms are:  DiarrheaFeverVomiting  JaundiceSoar throat with fever  Open infections on hands or arms 20

22. Common Deficiencies  Receive date on all food products  Missing Beard guards/hairnets on food handlers  Improper thawing of food  Scoop handles submerged in product  Trash cans without lids 21

23. Common Deficiencies  Dirty can opener and/or equipment  No hand drying towels  Missing internal thermometers in refrigerators  Holes and cracks in food prep tables  Hot and cold holding food temperatures 22

24. What Every Employee Should Do  Read OP-130106 entitled “Environmental Health, Safety and Sanitation Inspections  Read OP-130107 entitled “Standards for Inspections  Read OP-070201 entitled “Food Service Inspection Standards”  If you have any questions contact your local safety officer or Jonathan Roberts at 405- 425-7144. 23