1. Based on the 6th edition Serve Safe Food Handler Guide
BASIC FOOD SAFETY
Based on the 6th edition
Serve Safe Food Handler Guide

2. Food Safety is Important
Food Safety Matters to everyone. After all, we all need to eat. One big concern is foodborne illness. A foodborne illness is a disease that is transmitted to people through food.
Many Hazards can make food unsafe and cause a foodborne illness. Some come from air, water, soil, animals, or dirty surfaces. Others happen when people don't handle food correctly. Foodborne illness is almost always preventable. You just need to know how to work safely.
Food Safety is Important

3. Biological Hazards
These are tiny forms of life that you can’t always see, taste, or see. Bacteria Viruses Parasites Fungi

4. Chemical Hazards
Cleaners
Sanitizers
Polishes

5. Physical Hazards - Bones in fish - Fruit Pits - Metal Shavings - Staples - Dirt - Glass - Bandages - Jewelry

6. How People Make Food Unsafe
Poor Personal Hygiene - Transferring pathogens from your body to food. This is the Number one cause of foodborne outbreaks in restaurants.
Time Temperature Abuse – Letting food stay too long at temperatures that are good for pathogen growth.
Cross Contamination – Transferring pathogens from one surface to another.
Poor Cleaning and Sanitizing – transferring pathogens from incorrectly cleaned food surfaces to food.

7. Personal Hygiene
It does not matter if you are staff or a program member. If you work in a kitchen preparing and handling food you must wash your hands and use gloves.
The most important way to keep food from becoming contaminated is also the most simple: washing your hands.
It only takes 20 seconds.

8. Personal Hygiene Using the restroom
Handling raw meat, poultry, or seafood.
Taking out garbage
Touching your face or hair
Touching clothing
Sneezing or coughing
Cleaning tables
Before putting on gloves leaving and returning to the kitchen
Chewing gum or tobacco
Eating or drinking
Smoking
Touching anything else that may contaminate your hands like dirty cloths or surfaces.

9. GLOVES Only use single use gloves when handling food.
Never rinse, wash, or reuse gloves
Make sure they fit your hands.
Change gloves as they become dirty or torn, before beginning a new task, after an interruption such as using your phone

10. Hygiene cont.
Wear a hat or hair covering when prepping food or working in areas where food is. 1
Wear clean clothes everyday. Preferably an apron when preparing food. 2
Jewelry can contain bacteria and other pathogens. Remove any dangling bracelets and jewelry which may interfere with your food preparations. 3

11. Controlling time and Temperature
Why is this important? Any food can be contaminated. You can limit this by limiting how long food spends at incorrect temperatures. Foods most likely to become unsafe. Milk, Dairy, Baked Potatoes, Poultry, Fish, Eggs, Untreated Oil and Garlic Mixtures, Sliced Melons, Heat-treated plant food, such as Cooked Rice, Beans, and Vegetables.
Pathogens grow well in the temperature range from 41 degrees Fahrenheit to 135 degrees Fahrenheit

12. Preventing Cross Contamination
Keep foods separate such as vegetables and poultry. Use a separate cutting board to prepare each item.
Never store food next to chemicals
Wrap or cover food before storing
Make sure work stations, cutting boards, equipment, and utensils are cleaned and sanitized.
Make sure to wash any produce before using.
Hold utensils by the part that does not comes in contact with food.
Use separate utensils when serving different food items.
Be aware of people who have allergies such as peanuts , dairy, wheat, etc.

13. Cleaning and Sanitizing
Cleaning and Sanitizing are two different things. Cleaning removes food and other dirt from a surface. Sanitizing reduces pathogens on a surface to safe levels.
All surfaces must be cleaned and sanitized, including walls, floors, storage shelves, and garbage containers.
Any surface that touches food such as a pan, knife, or cutting board, and tables.
Remove garbage from prop areas as quickly as possible.
Close the lids on outdoor containers.
Keep indoor containers covered when they are not in use.

14. How to Clean and Sanitize
Scrape or remove food the surface.
Wash the surface.
Rinse the surface.
Sanitize the surface.
Allow the surface to air-dry.

15. Remembering Your Role In Keeping Food Safe
Practice good personal hygiene
Control the Time and Temperature
Prevent Cross-Contamination
Clean and Sanitize Surfaces Correctly