1. Preparation, Handling, and Service
Produce Safety University: Take-Home Training for Professional Standards
Preparation, Handling, and Service

2. Objectives
At the end of this training session, participants will be able to:
Identify recommended practices for handling and preparing fresh produce
Wash produce using FDA recommendations
Describe recommended practices for serving foods in the classroom and on salad bars

3. Fresh Produce Raw agricultural product No “kill step” or cooking
Must be safe to be healthy
USDA photo by Lance Cheung

4. Food Safety Requirements
HACCP-based Food Safety Programs required since 2005 and expanded in 2010
SOPs important part of Food Safety Program
Food safety training/certificate
Are we following established procedures?

6. Handwashing Practices
Wash your hands
Before starting work
After using the restroom
Before putting on or changing gloves
After handling chemicals
When changing tasks
Handwashing benchmark found to be 11 times per hour for school foodservice!
Source: Strohbehn, C, Sneed, J., Paez, P., and Meyer, J Hand Washing Frequencies and Procedures used in Retail Food Service. Journal of Food Protection, Vol. 71. no. 8.

7. Handwashing Practices
Microorganisms from hands washed for the recommended 20 seconds
Microorganisms from unwashed hands after using the restroom
Source: Iowa State University Extension Service

8. Food Preparation Practices
Source: Iowa State University Extension Service

9. Food Preparation Practices
Wash produce under running water
Use vegetable brush for melons, potatoes
Use designated produce sink
Use only approved chemicals

10. Food Preparation Practices
Do not re-wash pre-cut produce

11. Prevent Cross Contamination
Equipment, knives, cutting boards
Storage containers
Raw meat, poultry, and eggs
Hands, gloves, aprons
Source: Iowa State University Extension Service

12. Prevent Cross Contamination
A clean and sanitized cutting board shows no sign of microorganisms
Source: Iowa State University Extension Service

13. Maintain the Cold Chain
Maintain during receiving, storing, preparing, and serving
Monitor and document temperatures
Handle leftovers safely
Use appropriate equipment
Ice/ice packs
Refrigeration

14. Temperature Control
Monitor time and temperature during holding and serving
Maintain cut melons, cut tomatoes, leafy greens at or below 41°F

15. Serving Practices Safely Handling Fresh Produce In Classrooms
On Salad Bars

16. Classroom Serving Practices for Foodservice Staff
Provide single-serve cut produce
Deliver food close to time of service
Maintain cold chain
Ensure food contact surfaces are cleaned and sanitized
Discard leftover cut produce
Train, train, train

17. Classroom Serving Practices for Teachers and Aides
Wash hands, both teachers and students
Hand sanitizers, if used, are recommended after handwashing
Maintain cold chain
Discard leftovers

18. Salad Bar Preparation and Setup
Sneeze guards/food shields
Pre-portioned foods
Cleaned and sanitized utensils
Labeled containers
Single use packaging
Serving utensils
Eating utensils

19. Salad Bar Temperature Control
Manage food temperatures (41°F or below )
Take and record temperatures
Use ice properly
Set up as close to serving time as possible
Restock salad bar correctly

20. Salad Bar Monitoring Students touching foods Coughing/sneezing on food
Foreign objects placed in food
Jewelry, clothing, etc.
Contaminated plates used when returning for seconds
Dropped foods placed back on bar

21. Serving Practices
Before Service
After Service

22. Salad Bar Cleanup Use clean and sanitized cloths or disposable wipes
Use chemicals only after food is removed from service
Cover, label and date, and store leftovers immediately
Discard contaminated food

23. Activity and Discussion

24. What went wrong? What went right?
In the following videos, we will show proper and improper preparation practices
In the What Went Wrong video, identify the improper practices
In the What Went Right video, identify what the staff is doing right and the improvements that were made from the What Went Wrong Video
You will be asked to discuss your observations after each video

25. 1: What Went Wrong?
               

26. 1: What Went Right?
                               

27. 2: What Went Wrong?
                               

28. 2: What Went Right?
                               

29. 3: What Went Wrong?
               

30. 3: What Went Right?