1. Basic Food Safety Introduction

2. Delivery Temperature The temperature for shipping and delivery of raw chicken should be: 4 degrees C. or colder

3. Sanitizers Sanitizers can be: -iodine -bleach -alcohol

4. Cooling Hot Foods Hot Foods should be cooled by: -placed in a shallow container and placed in the fridge uncovered

5. Danger Zone The Danger Zone is: 4 degrees C. to 60 degrees C. 40 degrees F. to 140 degrees F.

6. When to Use Hand sanitizer Use hand sanitizer: -after thoroughly washing your hands -after removing all grease from your hands -not as a substitute for hand washing

7. Thaw raw meat Thaw raw meat: - In the refrigerator

8. Spreading viruses Coughing and sneezing can spread viruses Wash your hands after coughing or sneezing Cough or sneeze into your sleeve or elbow

9. Controlling Pathogens To control Pathogens: Wash and sanitize all equipment and cooking areas

10. Growth of Bacteria For bacteria to grow there must be: -food -correct temperature -moisture (water) -no acid (sour vinegar) -oxygen

11. Reheating Leftovers Leftovers must be reheated to 74 degrees C.

12. Washing Hands Hands must be washed for at least 20 seconds

13. Microrganisms Some microorganisms are: -bacteria -viruses -parasites

14. Storing Raw Meat Raw Meat must be stored: - Covered and placed on the bottom shelf

15. Safety Practices Some Safety Practices include: -clean clothes -hair tied back -short nails

16. Mouldy Foods Mouldy foods should be wrapped and thrown into the garbage

17. Concentration of Bleach The concentration of Bleach for sanitizing is: -1/2 teaspoon to 1 litre of bleach

18. When to Wear Gloves You must wash your hands: -before putting on gloves -if you change gloves -after you take off the gloves

19. Who is at risk? The people most at risk from food borne disease are: Children Seniors People who are already sick

20. Which condition is most likely to cause illness? The condition most likely to cause illness or sickness is food kept in the Danger Zone.

21. Keeping Hot food Hot food must be kept at 60 C.

22. Using a Thermometer The best way to check the temperature of cooked meat is by using a thermometer.

23. Cross-contamination Cross-contamination is caused by using the same knife or cutting board for meat and vegetables. Bacteria from the meat is carried to the next item.

24. Allergens Some common known allergens are: Wheat Soy Eggs Nuts Peanuts Seafood

25. Length of time in Danger Zone Food cannot be in the Danger Zone more than 2 hours. This is the maximum total time.

26. 3 Sinks To wash dishes use 3 sinks. Scrape Wash RinseSanitize Air Dry

27. Soap Suds When soap suds disappear from the first sink replace the water When soap suds appear in the second sink, replace the water in the second sink

28. Sanitize dishes Sanitize dishes by: Soaking dishes for at least 2 minutes in the third sink Use a chemical sanitizer for 2 minutes in the third sink Use hot water at 77 degrees C. for 2 minutes

29. Chlorine Bleach Sanitizer Chlorine Bleach Sanitizer must be at a concentration of: 100 ppm chlorine Or 12.5 ppm iodine

30. Sanitizing counters To sanitize counters use any of the following: Chlorine Bleach100 – 200 ppm Quats200 ppm Iodine12.5 – 25 ppm

31. Storing Cooking Utensils Store Cooking Utensils at least: 15 cm (6 inches) off the floor

32. Sterilization Sanitize means to reduce microorganisms to a low-safe level. It does not kill all microorganisms. Sterilize means to kills all microorganisms including spores. This is for hospital only, not stores and restaurants.

33. FIFO First In and First Out -the first item placed on the cooler should be the first item taken out for use

34. Protecting Cuts To protect a cut or burn on your hand: Use a Band-Aid and a clean glove

35. Power Outage If the electricity or lights go off: Stop all food preparation Stop giving samples Tell your supervisor

36. Garbage Disposal Garbage must be stored in metal or plastic containers with a tight-fitting lid.

37. Pests Pests are flies, rodents or cockroaches.

38. Keep pests OUT! 1. Keep the area CLEAN! 2. Keep doors closed 3. Fill small holes with steel wool 4. Cover sewer openings and floor drains with heavy mesh 5. Report any animal droppings or chew marks

39. Customer Complaint All customer complaints must be reported to your supervisor Write down the complaint with the date, place and customer’s email or phone number

40. HCCP Hazard Analysis Critical Control Point (HACCP) HACCP is an effective method for controlling food handling safety

41. Seven Principles of HACCP 1. Look for places that pathogens can grow 2. Find points where contamination or cross- contamination can occur 3. Establish maximum and minimum values such as time limits 4. Create forms for monitoring activities 5. Make rules for correcting mistakes 6. Make rules for keeping records 7. Make a plan to review HACCP

42. Stay Safe!