2. Food Handler’s Class Department of Public Health Presenter: Nurse Sylvy Cooper

3. Objectives At the end of this session participants will be able to: 1.Define food borne illness and out break 2. Explain the key practices that effect food safety 3.Understand the types of pathogens that cause food borne illnesses 4.Identify TCS(time, control for safety) foods and the factors that affect pathogen growth

4. What is a Food Borne Illness? A food borne illness is a disease carried or transmitted to people by food. What is a food Borne illness outbreak? The Centre for Disease control defines it as an incident in which two or more people get the same illness after eating the same food

5. WHY SERVE SAFE FOODS ? To Avoid the cost associated with a foodborne illness outbreak.Prevent loss of revenue and reputation.Improve employee morale in the establishment.Increase customer satisfaction.Significant impact on tourist industry

6. People Most Vulnerable to Foodborne Illness Very old Very young Weak Immune System Pregnant women

7. What’s Wrong With This Picture ?

8. How Foods Become Unsafe  Poor Personal Hygiene  Cross Contamination  Time/Temperature Factors  Improper Cleaning and Sanitizing  Purchasing food from unsafe sources

9. What kinds of Pathogens Causes Foodborne Illness? Bacteria Viruses Parasites Chemicals

10. You Can’t See Smell Taste Bacteria, Viruses or Parasites

11. Pathogens May Come From… Raw foods Soil and water Food handlers Insects and rodents

12. BacteriaVirusesParasites Bacillus Cereus Clostridium Perfringens E-coli Listeria Staph Salmonella Shigella Botulism Hepatitis A Norovirus Giardia Cryptosporidium Anisakiasis

13. Cross-Contamination Transfer of harmful substances to food from: Equipment Utensils Hands Other foods

14. You must not work if you have one of the “Big 4”: 1.Salmonella Typhi 2.Shigella 3.E. coli 0157:H7 4.Hepatitis A

16. You are restricted from handling food if you have any of the following: Diarrhea Vomiting Fever Jaundice Sore throat w/fever Lesions or boils

17. Restrictions Individuals in contact with a family member diagnosed with one of the “Big 4” are also restricted from handling food.

18. ____________________ THE EMPLOYEE: WORKING CLEAN ____________________

19. Objectives At the end of this session participants will be able to: 1. Understand how food handlers contaminate food 2. Explain the components of a good hygienic program 3. Describe the correct hand washing technique 4. Discuss the procedure for using gloves 5. Identify the reasons for excluding workers from the kitchen.

20. Practice Good Hygiene Keep personal food & drinks out of food preparation areas. Wear hair restraints and clean clothing. Clean and trim fingernails Avoid certain habits and actions

21. Practice Good Hygiene Don’t wear jewelry only a plain ring if necessary. Don’t wear polished or fake nails. Cover open cuts and burns with finger cots and gloves. Remove aprons when leaving the food preparation area

22. Fingernails Fingernails must be trimmed so they are easy to clean. No nail polish or artificial nails should be worn. When preparing or serving food

23. Work Attire.Shower or bathe daily. No sleeveless clothes.Wear clean clothes.Use effective hair restraint. Minimal jewelry

24. Jewelry Jewelry can hide germs that cause foodborne illness and make it hard to wash hands. Jewelry can also fall into food. While preparing food, food workers must remove watches, rings, bracelets, and all other jewelry on the arms or hands. Exception: Wedding rings may be worn if they are covered with a glove when the food worker is preparing food.

25. Clean apron Do not wear outside of prep area (food area)

26. Hand Washing Is Important ! Keep hand sinks clean and useable. Wash hands after:

27. When Food Handlers Need to Wash Hands AFTER: Using the bathroom Breaks, smoking, eating, drinking Chewing gum Coughing, sneezing, blowing or touching nose Touching head, hair, mouth, wounds or sores Touching meats, raw poultry or fish

28. Touching trash, floors, soiled linens Touching dirty dishes, equipment, and utensils Using chemicals Food preparation Handling money After…..

30. Wash Your Hands! Wet hands with warm or hot water at least 100°F Apply soap.

31. Rub hands and arms vigorously for 20 seconds. Rinse completely.

32. Dry hands and arms with single-use towels or hand dryer Use towel to shut off water and open door.

33. Double Hand Wash Required: –After using a restroom A hand wash occurs: –In the restroom AND –When entering the kitchen

34. Safe Food Handler33 Instant Hand Antiseptics Only hand antiseptics approved by the FDA can be used. Workers must wash their hands before the antiseptic is applied. Hand antiseptics cannot replace hand washing.

36. No Bare-Hand Contact with Ready-To-Eat food. Viruses and parasites are NOT easily washed from the hands.

37. Ready-to-eat foods include: washed produce that is eaten raw such as sliced fruit, salads, garnishes bakery or bread items such as breads, cakes, pies, tortilla chips foods that have already been cooked such as pizza, hamburgers, hot dogs, tacos foods that will not be cooked such as sandwiches, sushi, deli salads

38. Minimize Bare-Hand Contact by Using Suitable Utensils Deli tissues Spatulas Tongs Forks Dispensing equipment Single-use gloves

39. Safe Food Handler38 Single-use Gloves Use non-latex gloves because latex gloves might cause allergic reactions in some workers. Change gloves: –when they tear –before beginning a new task –every four hours when doing the same task and –after handling raw meat, fish, or poultry

40. Activity Food Handler -- Right or Wrong?

45. ____________________ FOOD AND TEMPERATURES ____________________

46. Objectives At the end of this session participants will: 1.Discuss the flow of food in a food service facility 2.Identify and describe the methods of calibration 3.Explain the types of storage and temperatures 4.Identify methods for thawing, preparation, cooking, cooling and reheating

47. Formula for Foodborne Illness

48. The Temperature “Danger Zone” Harmful germs grow fast at temperatures between 40º F and 140º F Minimize time food is in the danger zone while: Storing Preparing Displaying Storing Preparing Displaying Cooling Serving Cooling Serving Any food kept at unsafe temperatures for more than 4 hours should be discarded!

49. Potentially Hazardous Foods Garlic/Oil Mixtures Shell Eggs Fish/Shellfish Poultry Dairy Cooked Beans/ Tofu Tofu Sliced Melons Cooked Rice or Pasta or Pasta Meat Baked or Boiled Potatoes Many foods can breed harmful bacteria, including: harmful bacteria, including: Raw Sprouts

50. Using a Food Thermometer  Insert stem into thickest part of the food.  Hold for at least 15 sec. to read accurate temperature. Always Wash, Rinse, Sanitize, and Air Dry Thermometers Before and After Each Use! TIPS: TIPS:  For thin meats, insert stem sideways at least two inches. sideways at least two inches.  Keep the probe from touching the sides or bottom of the pan the sides or bottom of the pan

51. Calibrating a Stem Thermometer  Place thermometer stem into container of mostly crushed container of mostly crushed ice and some water. ice and some water.  Wait 15 sec. after needle stops moving to read dial. stops moving to read dial.  Adjust the calibration nut with small wrench until reads with small wrench until reads 32° F. 32° F. Know Correct Temperatures And Use Your Food Thermometer Often!

52. Monitor Potentially Hazardous Food Temperatures Calibrate thermometers frequently!

53. Cooking Temperatures Cook poultry, stuffed meats, and stuffed pasta to 165ºF Cook, ground beef and ground pork to 155ºF Cook eggs, fish, and pork products to 145ºF Reheat ALL foods (leftovers) to 165ºF

54. Hold Potentially Hazardous Foods at Proper Temperatures Cold foods 40ºF or lower Hot foods140ºF or higher

55. Date Marking If prepared onsite After opening the original container If held for more than 24 hours Must use or discard within 7 days

56. Types and temperatures of storage 55 1.Refrigerated storage: used to hold TCS foods at 38° F or lower 2.Frozen storage: used to hold frozen foods at temperatures that will keep it frozen at 0° F 3.Dry storage: used to hold dry and canned foods, should be kept at temperatures of 50 to 70°F.

57. STOCK THE REFRIGERATOR 56

58. Correct Set up 57

59. Always Check… Expiration dates Labeling Temperature Check for signs of pests/damage

60. Food and Equipment Storage Clean, dry location Protect from contamination Store items 6” above floor

61. Four Ways to Thaw Food Safely Refrigerator Cold, running water Cooking process Microwave

62. Two-Stage Cooling Method Stage 1: 140ºF - 70ºF in first 2 hours Stage 2: 70ºF - 40ºF in next 4 hours

63. Right Ways to Cool Food Shallow pans Ice bath Freezer sticks Smaller portions

65. Wrong Ways To Cool Food Large and/or deep containers On counter Covering while hot

66. Reheating Food Safely  Reheat to an internal temperature of 165° F within two hours.  If food has not reached that temperature within two hours, throw it away.  Use only equipment that has been designed for reheating.

67. Contamination and Food Allergens Preventing Allergic Reactions Service Staff Tell customers how the dish is prepared Identify secret ingredients that include the allergen Suggest simple menu items.

68. Kitchen Staff, Cooks etc. Don’t cook different types of food in the same fryer Don’t put food on surfaces that have touched allergens Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food Wash hands and change gloves before prepping food Assign specific equipment for prepping food for customers with allergies.

69. Cleaning and Sanitizing

70. Objectives At the end of this session participants will be able to: 1.Explain the difference between cleaning and sanitizing 2. Describe how to clean and sanitize in a three compartment sink 3. Identify measures to control and prevent pests in a food service establishment.

71. Cleaning vs. Sanitizing Cleaning Remove food particles. Sanitizing Reduce harmful germs to a safe level.

72. What to Clean and Sanitize  All Items (utensils, knives, plates, pans, etc.)  All Food Contact Surfaces (meat slicers, cutting boards, prep tables, can opener blade, etc.)  All Non-Food Contact Surfaces (Refrigerators, stoves, ovens, counters, shelves, drawers, etc.)

73. Washing and Sanitizing in 3 Compartment Sink Scrape/spray Wash Rinse Sanitize Air dry

75. Dishwashing Machines Follow manufacturer’s directions

76. Chemical Sanitizers Chlorine Quaternary Ammonia (Quats) Iodine

77. Chemical Sanitizing Wash hands before handling clean items Follow manufacturer’s label as to mixing of the chemicals –Soak items for 30 seconds Air dry

78.  Use care when handling detergents and sanitizers. detergents and sanitizers.  Use just the right amount.  Talk to your manager for time, temperature, and concentration temperature, and concentration requirement. requirement.  Store cleaning supplies away from food and utensils. from food and utensils.  Make sure containers are properly labeled! properly labeled! Handling Chemicals Safely

79. Sanitizer Test Strips

80. Surfaces Should be Sanitized… After preparing raw foods When changing tasks Every 4 hours

81. Wiping Cloths Wiping cloths must be clean. –Store in sanitizing solution between uses.

82. Wiping Cloths Wet wiping cloths can be used to sanitize work surfaces that have been cleaned and rinsed. Wiping cloths should be stored in sanitizer when they are not being used. The sanitizer should be changed often because grease, dirt and food pieces make the sanitizer less effective.

83. Wiping cloths used for cleaning surfaces in contact with raw meat may not be used for surfaces in contact with ready-to-eat foods.

84. Cleaning Chemicals Chemicals must be properly labeled Chemicals must be properly stored

85. Insect & Rodent Control Protect openings to the outside Keep the kitchen clean Eliminate storage of unneeded equipment Exterminate regularly (with an approved company)

86. Special Reminders for Food Workers Wait staff You may be responsible for checking the holding temperatures on the buffet or salad bar ( Remember Temperature Control Danger Zone). Gloves or other utensils must be used for handling all ready-to-eat foods, even if you’re just buttering toast (preventing bare hand contact ). Customers may ask you questions about how the food was prepared (read about allergies and the consumer).

87. Bartenders Bare hand contact is not permitted, even if it’s just squeezing a lemon into a drink. Prepare garnishes like lemon twists and sliced fruits with gloves in advance rather than preparing them bare handed for each drink. Be sure to use an ice scoop rather than handling the ice (remember about preventing bare hand contact).

88. Grocery Clerks (cashiers) Cross contamination can happen while you’re bagging groceries. Bag meats separately and clean up meat spills with a sanitizer. You will likely handle unwrapped produce. Be sure to wash your hands often throughout the day. Be sure potentially hazardous foods that are left at your aisle are returned to proper temperature control immediately or discarded (Remember foods are potentially hazardous ).

89. Home cooks Check your refrigerator temperatures. Food should be kept 41°F or colder and cooled properly to keep your family and friends safe. Animals should not be allowed in food preparation areas of restaurants because of germs. Keep your pets out of the kitchen on counters and out of the kitchen sink at home as well. Hosting parties often means lots of food and people. Be sure to plan ahead so that you will be able to keep foods at proper temperatures, make sure you have enough utensils for serving, and rapidly cool leftovers in shallow pans

90. Temporary Food Vendors Temporary establishments often lack plumbing. Be sure to set up your hand washing station before you begin food preparation. Temperature control is often difficult at temporary sites. Have a back-up plan ready in case your electricity goes out or your equipment is unable to keep the food at proper temperatures. Plan your menu carefully to limit the number of potentially hazardous foods.

92. Food Handler Examination

93. 1. Who are the MOST IMPORTANT individuals for preventing food borne illness? a. Health inspectors b. Customers c. Manager, cooks, and other employees d. Delivery people

94. 2.Infected cuts and burns a. Are painful, but not a food safety hazard. b. Need to be uncovered. c. Often contain bacteria that cause food borne illness d. Are not a serious problem.

95. 3. Food handlers MUST notify their manager if they have…. a. Diarrhea. b. A headache. c. Blurred vision. d. A sinus infection.

96. 4. The Temperature Danger Zone for potentially hazardous foods is… a. 95-120°F. b. 85-160°F. c. 40-140°F. d. 140-165°F.

97. 5.Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of… a. 140°F. b. 165°F. c. 180°F. d. 212°F.

98. 6. Which method for cooling foods MUST NOT be used? a. Cut in smaller pieces and refrigerate b. Cool at room temperature, then refrigerate c. Divide into shallow pans, then refrigerate d. Utilize ice bath method

99. 7. Which of the following is a SAFE METHOD to thaw food? a. In the refrigerator b. On the counter c. In warm standing water d. In a bucket of water with sanitizer.

100. 8. Which of the following is an APPROVED METHOD for preventing bare-hand contact with food? a. Tongs b. Reusable rubber gloves c. Cloth towels d. Powdered latex gloves

101. 9.What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE? a. One hour b. Two hours c. Three hours d. Four hours

102. 10.What is the MINIMUM period of time required for hand washing? a. 10 seconds b. 20 seconds c. 30 seconds d. 40 seconds

103. 11.What is the proper procedure for washing hands after using the restroom? a. Rinsing with warm water b. Washing with soap and cold water c. Double hand washing, once in the restroom and once in the kitchen, with soap and warm water. d. Rinsing with cold water

104. 12. The Cold-Holding Temperature for potentially hazardous foods MUST be… a. 41°F or lower. b. 32°F or lower. c. 165°F or higher. d. 0°F or lower.

105. 13.Where MUST raw meat be placed in the refrigerator? a. On top of cooked foods b. Below ready-to-eat foods c. Next to the refrigeration coils d. Above fruits and vegetables

106. 14.When wiping cloths are NOT in use they MUST be….. a. stored in hot water. b. washed, rinsed, and soaked in a sanitizing solution for at least five minutes, then rinsed and allowed to air dry. c. soaked in cold water. d. stored in a sanitizing solution.

107. 15. The proper procedure for cleaning and sanitizing food equipment and utensils is.. a. scrape, sanitize, wash, rinse, and air-dry. b. scrape/spray, wash, rinse, sanitize, and air-dry. c. air-dry, rinse, wash, and sanitize. d. wash, air-dry, sanitize, and rinse.

108. 16.Which of the following may be used to sanitize eating utensils? a. Soap and water b. Warm water c. Chlorine bleach d. Silver polish

109. 17.The BEST way to ensure that sanitizing solution remains at the proper concentration is…. a. smelling it. b. using sanitizer test strips. c. making a large batch each week. d. feeling how slippery it is.

110. 18.Which of the following is classified as a potentially hazardous food? a. Dry wheat b. Shell egg c. Fresh orange d. Raw Celery

111. 19.Chemical spray bottles MUST be… a. stored away from all food products. b. stored close to food preparation areas. c. stored above the grill. d. stored above utensils and equipment.

112. 20.Insecticides/pesticides may be stored in all of the following ways EXCEPT… a. in a metal locked cabinet. b. on the lowest shelf in the storage room. c. above the three-compartment sinks. d. in the basement separate from food and other chemicals.

113. Answers

114. 1. Who are the MOST IMPORTANT individuals for preventing food borne illness? A. Health inspectors B. Customers C. Manager, cooks, and other employees D. Delivery people

115. 2.Infected cuts and burns A. are painful, but not a food safety hazard. B. need to be uncovered. C. often contain bacteria that cause foodborne illness. D. are not a serious problem.

116. 3. Food handlers MUST notify their manager if they have A. diarrhea. B. a headache. C. blurred vision. D. a sinus infection.

117. 4. The Temperature Danger Zone for potentially hazardous foods is A. 95-120°F. B. 85-160°F. C. 41-135°F. D. 140-165°F.

118. 5. Foods previously prepared and refrigerated MUST be reheated to a MINIMUM temperature of A. 140°F. B. 165°F. C. 180°F. D. 212°F.

119. 6. Which method for cooling foods MUST NOT be used? A. Cut in smaller pieces and refrigerate B. Cool at room temperature, then refrigerate. C. Divide into shallow pans, then refrigerate. D. Utilize ice bath method

120. 7. Which of the following is a SAFE METHOD to thaw food? A. In the refrigerator B. On the counter C. In warm standing water D. In a bucket of water with sanitizer.

121. 8. Which of the following is an APPROVED METHOD for preventing bare-hand contact with food? A. Tongs B. Reusable rubber gloves C. Cloth towels D.Powdered latex gloves

122. 9. What is the MAXIMUM accumulated time that potentially hazardous foods can safely be exposed to the TEMPERATURE DANGER ZONE? A. One hour B. Two hours C. Three hours D. Four hours

123. 10. What is the MINIMUM period of time required for hand washing? A. 10 seconds B. 20 seconds C. 30 seconds D. 40 seconds

124. 11. What is the proper procedure for washing hands after using the restroom? A. Rinsing with warm water B. Washing with soap and cold water C. Double hand washing with soap and warm water D. Rinsing with cold water

125. 12. The Cold-Holding Temperature for potentially hazardous foods MUST be A. 41°F or lower. B. 32°F or lower. C. 165°F or higher. D. 0°F or lower.

126. 13. Where MUST raw meat be placed in the refrigerator? A. On top of cooked foods B. Below ready-to-eat foods C. Next to the refrigeration coils D.Above fruits and vegetables

127. 14. When wiping cloths are NOT in use, they MUST be A. stored in hot water. B. washed, rinsed, and soaked in a sanitizing solution for at least five minutes, then rinsed and allowed to air dry. C. soaked in cold water. D. stored in a sanitizing solution.

128. 15. The proper procedure for cleaning and sanitizing food equipment and utensils is A. scrape, sanitize, wash, rinse and air-dry. B. scrape/spray, wash, rinse, sanitize, and air-dry. C. air-dry, rinse, wash, and sanitize. D. wash, air-dry, sanitize, and rinse.

129. 16. Which of the following may be used to sanitize eating utensils? A. Soap and water B. Warm water C. Chlorine bleach D. Silver polish

130. 17. The BEST way to ensure that sanitizing solution remains at the proper concentration is A. smelling it. B. using sanitizer test strips. C. making a large batch each week. D. feeling how slippery it is.

131. 18. Which of the following is classified as a potentially hazardous food? A. Dry wheat B. Shell egg C. Fresh orange D. Raw celery

132. 19. Chemical spray bottles MUST be A. stored away from all food products. B. stored close to food preparation areas. C. stored above the grill. D. stored above clean equipment.

133. 20. Insecticides and pesticides may be stored in all of the following ways EXCEPT A. in a metal locked cabinet. B. on the lowest shelf in the storage room. C. above the three-compartment sinks. D. in the basement separate from food and other chemicals.

134. What’s wrong with this picture? Identify the 12 problems 133

135. Safe Food Handler Rules  Practice good personal hygiene.  Learn to use food thermometers.  Know temperatures for handling food.  Keep hot food HOT and cold food COLD!  Limit time spent in the temp. danger zone. (41° F. to 135° F.)  Properly clean and sanitize to prevent contamination.

136. Remember… Serving safe food starts with YOU!

137. THANK YOU !!!!