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2. Food Service Safety Slide Show Notes
Today we’re going to talk about food service safety. This topic is very important because people can get sick if germs, viruses, pesticides, or cleaning agents get into food or drinks.
In food service clean is not the same as safe. Hands can look clean, but if they’re contaminated with germs, they are not safe. Food can look and smell good, but if it is not handled properly, germs can poison it and make consumers sick.
That’s why you need to know what you can do on the job to help prevent food poisoning. Today, we’ll cover all the key steps from good hygiene to proper food handling and making sure food service materials and equipment are clean and safe to use.

3. Session Objectives Identify foodborne hazards
Follow washing and hygiene rules
Handle food service items safely
Receive, store, and cook food properly
Cool, thaw, reheat, and dispose of food safely
Wash dishes and equipment correctly
Slide Show Notes
The main objective of this session is to learn how to keep food safe and prevent food poisoning. By the time this session is over, you should be able to:
Identify foodborne hazards;
Follow washing and hygiene rules;
Handle food service items safely to prevent contamination;
Receive, store, and cook food properly;
Cool, thaw, reheat, and dispose of food safely; and
Wash dishes and equipment correctly.

4. Foodborne Illness Potentially hazardous foods
Bacteria, such as salmonella
Viruses, such as hepatitis A
Parasites in meat and fish
Slide Show Notes
People get sick when they eat food that is contaminated.
Some foods are more likely to grow germs, and these foods are called “potentially hazardous foods.” Germs grow easily in meat, fish, poultry, milk, refried beans, cooked rice, and baked potatoes.
Bacteria are the most common type of germ. They grow fast and may spoil food or cause foodborne illness. The food almost always looks and smells good, but it may have enough bacteria to make a person sick. One common bacteria is salmonella, which is found in dairy foods, poultry, and eggs. Salmonella can cause very serious food poisoning.
Viruses can also cause foodborne illness. Viruses can travel through the air, in liquids, and in foods. A person may be infected with a virus such as hepatitis A and spread the disease without realizing it. Hepatitis A can be spread when a food service worker with the virus does not wash his or her hands after using the restroom and then handles food.
Another type of foodborne illness is caused by parasites. Parasites are tiny organisms that live in fish and meat. They die when the food is frozen or when it’s cooked long enough.
© Business & Legal Reports, Inc. 0903

5. Wash Hands and Arms To Eliminate Germs
Wet hands and arms with warm water
Rub hands together briskly with soap
Rub soap up your forearms to your elbows
Rinse hands and arms under running water
Dry hands and arms with paper towels
Slide Show Notes
To get rid of the contamination that causes foodborne illness, you need to wash your hands and forearms often when working with food and drinks. Use a sink designed for hand washing. Don’t wash in sinks intended for food preparation, dishwashing, or for handling mop water.
To effectively remove germs from your skin, begin by wetting your hands and forearms with warm water.
Use soap, and rub your hands together briskly, making sure to lather your fingers, finger tips, the areas between fingers, and your palms. Pay particular attention to the areas underneath your fingernails where germs can hide.
Be sure to rub the soap all the way up your forearms to the elbows.
Then rinse arms and hands thoroughly with clean, warm running water.
Finally, dry your hands and arms with clean, disposable paper towels or an air dryer. Never use a dishtowel or apron to dry your hands. They might contain germs and your clean hands would get covered with germs all over again.
Do you always wash your hands and forearms carefully with soap and water before working with food and drinks? That’s an important way to prevent foodborne illness.
Discuss your hand washing policy and demonstrate proper procedure.

6. When to Wash Before touching food or anything used to prepare food
After touching bare body parts
After using the restroom
After coughing, sneezing, or using a tissue
Slide Show Notes
There are many times during the workday when you need to wash. For example, you should wash:
Before touching food and beverages or anything used to prepare food and beverages;
After touching any bare body parts other than clean hands and arms, but including your face and hair;
After using the restroom; and
After coughing, sneezing, or using a tissue.
© Business & Legal Reports, Inc. 0903

7. When to Wash (cont.) After eating, drinking, or smoking
After handling trash or dirty equipment
After using pesticides or cleaning materials
Before putting on disposable gloves
After working with raw meat, poultry, or fish
Slide Show Notes
You should also wash:
After eating, drinking, or smoking;
After handling trash or dirty equipment;
After using pesticides, cleaning materials, or disinfecting materials;
Before putting on disposable gloves; and
After working with raw meat, poultry, or fish—especially before changing tasks and working with ready-to-eat food.
© Business & Legal Reports, Inc. 0903

8. Other Good Hygiene Practices
Eat, drink, and smoke only in designated areas
Wear hair in restraints or hats
Keep fingernails clean and trimmed
Don’t wear jewelry
Keep work clothing and aprons clean
Slide Show Notes
In addition to washing, you also need to use other good hygiene practices to prevent foodborne illness. For example:
Only eat, drink, or smoke in designated areas where exposed food, clean equipment, and clean utensils can’t become contaminated. It is generally permissible to drink from a closed container in food service areas if the container is handled in such a way to prevent contamination of your hands, the container, and any exposed food or equipment.
You need to wear a hat or hair restraint such as a hair covering or net, beard restraint, or other clothing that covers hair on head or face. This prevents hair from contacting exposed food, clean equipment or utensils, and wrapped single-use items. Generally, employees who pose little risk of contaminating food during preparation, such as counter staff, hostesses, and waitstaff, are not required to wear hair restraints.
Another important hygiene practice is to keep fingernails clean and trimmed. Do not wear fingernail polish or artificial nails when working with food.
Don’t wear jewelry, including medical information jewelry, on your arms or fingers, either. However, a plain wedding band is acceptable.
Also wear clean work clothing and aprons to prevent contamination of food equipment, utensils, linen, and so forth.

9. Additional Steps to Prevent Food Contamination
Use utensils to handle ready-to-eat food
Minimize bare hand contact with food
Change utensils between raw foods
Use utensils only once when taste testing
Slide Show Notes
In addition to washing and practicing good hygiene, you can prevent food contamination in other ways, too. For example, don’t touch exposed ready-to-eat food with your bare hands. Use suitable materials and utensils, such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. The only exception is when washing fruits and vegetables.
When handling exposed food that is not in a ready-to-eat form, take steps to minimize bare hand contact.
Don’t use the same utensils from raw food to raw food.
And when tasting food, use tasting utensils only once for each taste test.
Can you think of any other steps you take routinely to help prevent food contamination?
Lead a discussion about other steps trainees take to prevent food contamination.

10. If Sick, Don’t Work Cold, flu, runny nose, sore throat Diarrhea
Vomiting
Hepatitis A
Infected cut, burn, or sore
Cold, flu, runny nose, sore throat
Diarrhea
Vomiting
Hepatitis A
Infected cut, burn, or sore
Slide Show Notes
Normally, we make a big deal about your being at work and not being late. Attendance is very important. But if you feel sick, you shouldn’t come to work. In your job, you could spread germs, bacteria, or viruses when you sneeze, cough, or touch food with germy hands, and that could contaminate food, dishes, utensils, counters, and equipment. It could also make co-workers sick. So don’t come to work if you:
Have a cold, the flu, a runny nose, or a sore throat;
Have diarrhea or loose bowel movements;
Are throwing up;
Have been diagnosed with hepatitis A; or
Have an infected cut, burn, or sore on your hand or forearm.
If a cut, burn, or sore is not infected, cover it with a bandage. If the bandage is on your hand, wear a food service glove at all times when handling food or food service utensils and equipment.
If you’ve been diagnosed with hepatitis A, tell your supervisor right away because this must be reported to the public health department.
Think about the situations in which you should call in sick.
Review your policy concerning when employees should call in sick.
© Business & Legal Reports, Inc. 0903

11. Equipment, Utensils, and Linens
Store utensils properly
Replace linens after food contact
Clean and sanitize wiping cloths
Slide Show Notes
You also have to be careful that food only comes into contact with surfaces and materials that are clean and properly sanitized.
This means that during pauses in food preparation or dispensing, utensils must be stored to prevent contamination. If utensils are stored in the food, the handles must be above the food and the container. Utensils may be placed on a surface of the preparation table or cooking equipment if the surface is cleaned and sanitized. Utensils may be placed in cool running water for moist foods such as ice cream or in containers of water maintained at a temperature of 140° Fahrenheit.
Linens and napkins can’t be used in contact with food unless they are used to line a container of food, such as a basket of bread, and the linens are replaced each time the container is refilled.
Cloths or linens used to wipe up food spills can’t be used for any other purpose, and they should be changed regularly. Dry cloths can be used for wiping food spills from tableware and carry-out containers. Wet cloths used for wiping spills must be properly cleaned and stored in a chemical sanitizer solution—for example, a ratio of 1 teaspoon of bleach to 1 gallon of cool water. Cloths used with raw meat, fish, or poultry must be kept separate from cloths used for other purposes.

12. Equipment, Utensils, and Linens (cont.)
Change disposable gloves between tasks
Clean equipment after each use
Use new tableware for second portions
Slide Show Notes
Single-use gloves can only be used for one task, such as working with ready-to-eat food or raw meat. They must be discarded when changing to other tasks or when they are damaged or soiled. Cut-resistant and cloth gloves should only be used in direct contact with food that will be cooked. Wearing a single-use glove over a cut-resistant glove is appropriate for food that is not going to be cooked.
Equipment and cutting boards must be cleaned and sanitized after each use. This includes equipment such as meat slicers or grinders.
New tableware and plates must be used for second portions. And when refilling a consumer’s drinking cup or glass, prevent contact between the pitcher and the lip of the cup or glass.
Think about the way you handle equipment, utensils, and linens. Do you always take proper precautions to prevent food contamination?
Discuss specific requirements for handling food preparation and service equipment, utensils, and linen to prevent foodborne illness.

13. Preventing Contamination By Consumers
Display foods use:
Packaging, salad bar guards, display cases
Condiments:
In dispensers, behind display guards, individually packaged
Self service:
Use appropriate utensils
Buffets and salad bars:
Monitor
Slide Show Notes
Food on display must be protected from consumer contamination by the use of packaging, a counter, service line, salad bar guard, display cases, or other effective contamination barriers. Nuts in the shell and whole and raw fruits and vegetables intended for peeling or washing before use do not require protection.
Condiments should be protected from contamination by one of three methods. You can keep them in dispensers that are designed to provide protection—for example, a closed squeeze bottle or a closed container with a dispensing pump. You can put them under display guards with proper utensils such as tongs or ladles. Or you can provide them in individual packages.
Utensils such as ladles, tongs, and spoons must be provided for consumer self-service operations of ready-to-eat foods in order to prevent contamination.
And, consumer self-service operations such as salad bars and buffets must be monitored by trained food service employees.

14. Food Service Safety Basics: True or False?
Salmonella is a common food bacteria.
Rinsing hands in water is enough to kill germs.
You can wear a pair of disposable gloves all day.
Washing is only required before starting work and after using the restroom.
Slide Show Notes
Let’s take a few minutes now to test your knowledge of the information presented in the previous slides. All you have to do is decide whether the statements on the screen are true or false. Let’s begin.
Salmonella is a common bacteria found in food. True or false? The correct answer is true. It can grow in dairy products, poultry, and eggs.
Rinsing hands in water is enough to kill germs. True or false? The correct answer is false. You need to use soap and wash hands and forearms carefully.
You can wear a pair of disposable gloves all day. True or false? The correct answer is false. These gloves should be used only for one task and then discarded. They should also be discarded while performing the same task if they are damaged or soiled.
Washing is only required before starting work and after using the restroom. True or false? The correct answer is false. There are other times when you should wash—for example, after handling raw meat or poultry, after handling trash or dirty utensils, and after sneezing, coughing, or using a tissue.
How did you do? Did you get all the answers right?

15. Food Service Safety Basics
Do you understand about:
Foodborne illness?
Washing requirements?
Preventing contamination?
Handling equipment, utensils, and linens?
Staying home if you’re sick?
Slide Show Notes
Now it’s time to ask yourself if you understand the information presented so far. For example, do you understand:
What foodborne illness is and why it’s a hazard?
Washing requirements and other good hygiene practices?
Preventing contamination by employees and consumers?
Handling equipment, utensils, and linens safely?
Staying home from work if you’re sick?
This information will help you make the right decisions and do the right things to keep food and equipment safe and free from germs that can cause illness.
Answer any questions trainees have about the information presented in the previous slides.
Conduct an exercise, if appropriate.
Let’s continue to the next slide now and talk about receiving foods.

16. Receiving Foods Refrigerated food at or below 41ºF
Cooked food at or above 140ºF
Food labeled frozen must be frozen
No evidence of prior temperature abuse
Packages in good condition
Shellfish labeled and in good condition
Slide Show Notes
Refrigerated foods must be at or below a temperature of 41° Fahrenheit or 5° Celsius when received. Raw eggs still in the shell must be received in refrigerated equipment that maintains the temperature at or below 45° Fahrenheit or 7° Celsius.
Potentially hazardous food that is cooked and received hot must be received at or above a temperature of 140° Fahrenheit or 60° Celsius.
Food that is labeled frozen and shipped frozen by the food processing plant must be frozen when it’s received.
When received, all potentially hazardous food must be free of any evidence of previous temperature abuse. For example, frozen food that appears to have been allowed to thaw and then refreeze cannot be accepted.
Food packages that show signs of being open cannot be accepted. The food inside could be contaminated.
Finally, shellfish must be received in good condition and reasonably free of mud and debris, dead shellfish, and shellfish with broken shells. Shellstock must be labeled with the harvester’s identity, date of harvesting, harvest location, and type of shellfish.
© Business & Legal Reports, Inc. 0903

17. Preventing Food and Ingredient Contamination
Keep food types separate
Separate meat, fish, and poultry
Store food in packages
Label food containers
Place food on trays or in containers
Wash raw fruit and vegetables
Slide Show Notes
To prevent cross contamination, keep all food types separate during storage, preparation, holding, and display. In the refrigerator, store raw meat, fish, and poultry under ready-to-eat food in order to prevent dripping onto the prepared foods.
Keep raw meat such as beef and pork separate during storage preparation, holding, and display by using separate equipment and preparing each type of food at different times or in separate areas. Also separate meat, fish, and poultry.
Store food in packages or clean, covered containers that are labeled and dated to prevent contamination. Before opening sealed containers, remove visible soil from the outside of packages. Items that don’t need to be covered include whole uncut fruits and vegetables, primal cuts of meat on hooks or racks, processed meats in racks, foods being cooled, and shellfish.
Food removed from its original container must be placed in a food storage container that is labeled and dated with the common name of the food.
To avoid dripping, place everything on a tray or in a container.
And finally, wash raw fruits and vegetables in water to remove soil and other contaminants before they are cut, combined with other ingredients, cooked, served, or offered in a ready-to-eat form.
© Business & Legal Reports, Inc. 0903

18. Where it won’t be exposed to contamination
Food Storage “Do’s”
DO - Keep food
In a clean, dry location
Where it won’t be exposed to contamination
6 inches above the floor
Away from chemicals
Slide Show Notes
Food must also be protected from contamination during storage, and stock should be rotated, using older food first. Always store food:
In a clean, dry location;
Where it won’t be exposed to splashes, dust, or other contamination;
At least 6 inches above the floor; and
Away from all nonfoods or nonfood containers.
© Business & Legal Reports, Inc. 0903

19. Food Storage “Don’ts” DON᾽T - Store food In locker rooms or restrooms
In garbage rooms
In mechanical rooms
Under gas or refrigeration lines
Near passageways
Under water or sewer lines
Under open stairwells
Slide Show Notes
Cabinets and other food storage areas and areas where clean and sanitized equipment and utensils, laundered linens, and single-use articles are kept may not be located in areas where they could be contaminated. For example, you should never store these items:
In locker rooms or restrooms;
In garbage rooms;
In mechanical rooms;
Under gas or refrigeration lines;
Near passageways;
Under water or sewer lines; or
Under open stairwells.
Think about the specific food and equipment storage rules you’re required to follow on the job.
Review your food and food service equipment storage rules.
© Business & Legal Reports, Inc. 0903

20. Cooking to Destroy Germs
Slide Show Notes
Bacteria and other germs need time, food, and moisture to grow, but they can’t grow when the temperature of the food is colder than 45° Fahrenheit or 7° Celsius, or hotter than 140° Fahrenheit or 60° Celsius. Temperatures in between are in the danger zone. Keep foods out of the danger zone and you can prevent foodborne illness.
Using a food thermometer to check temperatures to make sure foods are properly cooked is another way to help prevent foodborne illness. Place the thermometer in the thickest part of the meat or the center of the food to get a true reading.
All poultry and stuffing must reach a temperature of 165° Fahrenheit or 74° Celsius, or hotter, to destroy salmonella and other bacteria.
Ground beef must be cooked to at least 155° Fahrenheit or 68° Celsius. This includes hamburger for taco meat and meatloaf.
Pork must be cooked to at least 150° Fahrenheit or 66° Celsius to prevent trichinosis, a very serious illness caused by parasites.
Rare beef can safely be cooked to only 130° Fahrenheit or 54° Celsius, as long as it’s served right away.
Beef, lamb, fish, and seafood must be cooked to 140° Fahrenheit or 60° Celsius, or hotter, to kill bacteria.
Poultry and stuffing: 165ºF
Use thermometers
Hamburger: 155ºF
Beef, lamb, fish, seafood: 140ºF
Rare beef: 130ºF
Keep away from “danger zone”
Pork: 150ºF

21. Cooling Food Cool cooked food quickly Use shallow pans
Use containers that facilitate heat transfer
Separate into smaller, thinner portions
Use rapid cooling equipment or an ice bath
Loosely cover containers
Cool cooked food quickly
Use shallow pans
Use containers that facilitate heat transfer
Separate into smaller, thinner portions
Use rapid cooling equipment or an ice bath
Loosely cover containers
Slide Show Notes
Potentially hazardous cooked food must be cooled quickly—within 2 hours from 140° Fahrenheit to 70° Fahrenheit and within 6 hours from 140° Fahrenheit to 41° Fahrenheit. Potentially hazardous food that is prepared from ingredients at room temperature must be cooled within 4 hours to 41° Fahrenheit.
There are a number of ways to cool food. For example, you can place the food in a shallow metal pan with the food no more than 2 inches deep. Thin soups or stocks can may be cooled in pans 4 inches deep.
Using thin metal containers can facilitate heat transfer.
Separating food into smaller or thinner portions can also hasten the cooling process.
You can also use rapid cooling equipment or stir the food in a container that’s to be placed in an ice water bath. To do so, use an ice bath, close the drain in a large sink, place the pot or pan with the food into the sink, and fill the sink with ice up to the level of the food in the container. Add cold water to the ice. Stir soup or sauce until it cools to the center.
When placing food to be cooled in cooling or refrigerated equipment, arrange the food containers in such a way to provide maximum heat transfer through the container walls. Loosely cover the container to protect from overhead contamination during the cooling period, if necessary.
© Business & Legal Reports, Inc. 0903

22. Thawing Food Thaw in a refrigerator Thaw under running water
Thaw in a microwave
Never thaw at room temperature
Thaw in a refrigerator
Thaw under running water
Thaw in a microwave
Never thaw at room temperature
Slide Show Notes
Stored frozen food must, of course, be kept frozen. But when it’s time to thaw food, there are different methods you can use.
The best way to thaw potentially hazardous foods is in the refrigerator, which will maintain food temperature at or below 41° Fahrenheit. Although this might take a few hours or even days, it’s the safest way to thaw frozen food. Be sure to place frozen food such as meat, poultry, and fish in a container that will catch juices as it thaws.
You can also thaw frozen food by submerging it completely under running water as long as the water temperature is 70° Fahrenheit or 21° Celsius, or below. Other requirements include making sure the water is flowing sufficiently hard to float off loose particles in an overflow, keeping portions of ready-to-eat food at or below 41° Fahrenheit, and making sure raw meat doesn’t get above 41° Fahrenheit for more than 4 hours before being cooked.
A quicker and easier method is to thaw food in the microwave. This is safe as long as the food is immediately transferred to conventional cooking equipment with no interruption in the cooking process.
And, never thaw any food at room temperature. After a short while, the outer portion of the food is in the danger zone and bacteria can start to grow while the inside of the food is still thawing.
© Business & Legal Reports, Inc. 0903

23. Reheating Reheat food up to 165ºF
Let microwaved food stand for 2 minutes
Use a stove, oven, or double boiler
Reheat rapidly, within 2 hours
Slide Show Notes
Some food that is cooked, then cooled, and then reheated must be reheated so that all parts of the food reach a temperature of 165° Fahrenheit or 74° Celsius. You need to check that with a food thermometer.
When you reheat, be sure to do it rapidly. The time it takes to reach 165° from the cool storage temperature should not exceed 2 hours. Slowly reheating foods allows the food to be in the danger zone too long.
Use the stove burners, a convection oven, or a double boiler to quickly reheat food. Stir the food during the reheating process.
You can also use a microwave to reheat food to a minimum temperature of 165° Fahrenheit. When using a microwave be sure food is rotated and stirred, covered, and then allowed to stand for 2 minutes after reheating.

24. Hot and Cold Holding Hold hot foods at 140ºF or above
Hold cooked roasts at 130ºF or above
Hold cold foods at 41ºF or below
Slide Show Notes
Hot foods must be held at 140° Fahrenheit or above to keep them warm enough to prevent the growth of germs. Use steam tables, soup warmers, and heated surfaces when holding food. Periodically check the temperature of the food. Stir liquids and keep covers on.
Properly cooked roasts may be held at a temperature of 130° Fahrenheit or above.
And, cold foods must be held at a temperature of 41° Fahrenheit or below. If ice is used in salad bars or food displays, be sure the ice comes up to the level of the food in the container. The food being used in the bar or display must be colder than 41° Fahrenheit when you put in the ice.
Think about the procedures we follow to hold hot and cold foods safely.
Review your procedures for holding hot and cold food to prevent foodborne illness.

25. Not heated or cooled in a timely manner In a container without a date
Food Disposal
Not heated or cooled in a timely manner
In a container without a date
Contaminated
Adulterated
Slide Show Notes
Food must be discarded if it has not been cooled or heated to the appropriate temperature within the time required for safety. If the freezer, refrigerator, or hot holding equipment fails and the temperature of the food is in the danger zone, then the food must also be discarded.
You should also dispose of food in a container or package that is not labeled or dated or is past the expiration date.
Food should also be discarded if it has become unsafe or adulterated, such as if something unnecessary has been added or if you suspect that bacteria is growing in the food.
And, be sure to dispose of any ready-to-eat food that may have been contaminated by a sick employee. Also dispose of food that has been contaminated by employees, consumers, or others through contact with hands, sneezing, coughing, or other means.
Think about our rules for when you should dispose of food and be sure that you always follow them.
Review your rules for disposing of food.

26. Immerse in sanitizing solution at 171ºF Rinse in clean warm water
Manual Dishwashing
Immerse in sanitizing solution at 171ºF
Rinse in clean warm water
Wash in solution at 110ºF
Scrape off leftover food
Air dry
Slide Show Notes
Now let’s talk a little about another important topic related to preventing foodborne illness—dishwashing. The only safe way to wash dishes by hand is by following a five-step process.
First, scrape off and discard leftover food and grease from dishes, pots, pans, and utensils.
Next, in the first sink, wash dishes, pots and pans, and utensils in a wash solution that is maintained at or above 110º Fahrenheit or 43º Celsius, or at the temperature specified on the label of the cleaning agent.
Then, in the second sink, rinse everything well in clean warm water.
In the third sink, sanitize to destroy bacteria. If you use immersion in hot water for sanitizing, the temperature of the sanitizing solution must be maintained at or above 171º Fahrenheit or 77º Celsius. Chlorine bleach or other chemicals approved by the public health department can also be used as sanitizers.
The last step is to completely air dry the dishes, equipment, and utensils in a rack before putting them away or reusing them.
WASH
RINSE
SANITIZE
© Business & Legal Reports, Inc. 0903

27. Commercial Dishwashers
Scrape off leftover food
Load machine
Run full cycle
Air dry
Clean and inspect dishwasher
Slide Show Notes
When using a commercial dishwasher, be sure to scrape off leftover food and grease before loading dishes, utensils, pots, pans, and so on into the dishwasher.
Load the items to be cleaned onto the dishwasher’s racks, trays, baskets, or conveyors in a position that exposes them to unobstructed spray from all cycles and also allows them to drain properly.
Run the full cycle of the dishwasher. Commercial dishwashers will wash, rinse, and sanitize food service items.
Once the full cycle is completed, allow the items time to air dry before putting them away or reusing them.
At the end of the day, clean the dishwasher, inspect the spray nozzles for signs of damage, and clean traps to remove bits of food.
Do you follow safe procedures when washing dishes manually and when using a dishwasher? Proper dishwashing is an important factor in preventing foodborne illness.
Discuss your rules and procedures for manual and machine dishwashing.
© Business & Legal Reports, Inc. 0903

28. Safe Food Handling: Match Game
Sit time after microwave reheat
140ºF
Holding temp for cold food
45ºF-140ºF
Holding temp for hot food
165ºF
Max reheating time
2 mins.
Danger zone
Slide Show Notes
Now let’s see how much you remember about some important temperatures involved in safe food handling. Your job is to match the temperatures listed in the column on the left to the descriptions in the right column. Use your mouse to click and draw lines between your matches.
OK, go ahead and begin. [PAUSE] How did you do? Did you get all the matches right? Let’s quickly review.
41º Fahrenheit or 5º Celsius is the holding temperature for cold foods.
140º Fahrenheit or 60º Celsius is the holding temperature for hot foods.
45º to 140º Fahrenheit or 7º to 60º Celsius is the danger zone in which foods are most likely to become contaminated by germs.
165º Fahrenheit or 74º Celsius is the minimum temperature to which food must be reheated.
2 minutes is the time food should sit after being reheated in the microwave.
2 hours is the maximum time for reheating food safely.
2 hrs.
Reheating minimum temp

29. Safe Food Handling Do you understand:
Food receiving and storage requirements?
Cooking food properly to avoid contamination?
Cooling, thawing, and reheating food safely?
Hot and cold holding?
Disposal of food?
Dishwashing?
Do you understand:
Food receiving and storage requirements?
Cooking food properly to avoid contamination?
Cooling, thawing, and reheating food safely?
Hot and cold holding?
Disposal of food?
Dishwashing?
Slide Show Notes
Let’s check now quickly to make sure you understand all the information presented in the previous slides. Do you understand what we’ve said about:
Food receiving and storage?
Cooking food properly to avoid contamination?
Cooling, thawing, and reheating food safely?
Hot and cold holding?
Disposal of food?
Dishwashing?
It’s important for you to understand all this information so that you can do your part to prevent foodborne illness.
Answer any questions trainees have about the information presented in the previous slides.
Conduct an exercise, if appropriate.
Now let’s conclude the session with some key points to remember.

30. Key Points to Remember Wash hands often on the job.
Don’t work when you’re sick.
Keep food out of the danger zone.
Follow all rules for safe food handling and storage.
Keep food service materials and equipment clean and safe.
Slide Show Notes
Here are the main points to remember from this session on food service safety:
Wash hands often on the job.
Don’t work when you’re sick.
Keep food out of the danger zone.
Follow all rules for safe food handling and storage.
Keep food service materials and equipment clean and safe.
This concludes the food service safety training session.
Give trainees the quiz, if appropriate.