1. Lake County Middle Schools Food handler Training Guide
Based on Florida Restaurant Association
SafeStaff
Food handler Certificate Program

2. From food borne illness each year!
Why Safety First?
Over 5,000 deaths
76 million illnesses
325,000 hospitalizations
From food borne illness each year!

3. Foodborne Illness
A foodborne illness is a disease that is caused by a pathogen in food. This pathogen is transmitted to people when the food is consumed.
Pathogen is an organism or substance that invades the body and damages it’s cells.
Microorganisms, tiny forms of life that are so small you cannot see, taste or smell them, cause most food borne illness
Bacteria is the biggest threat to food safety followed closely by parasites, fungi, and viruses.

4. Potentially Hazardous Foods
The following is a list of those foods that allow microorganisms to grow easily making the foods potentially hazardous.
*Milk and milk products *sprouts and raw seeds
*Sliced melons *baked or boiled potatoes
*Garlic and oil mixtures *shell eggs
*Beef, pork and lamb *tofu
*Poultry *soy-protein products
*Shellfish and crustacean *cooked rice
*Fish *cooked beans or other heat treated plant foods

5. 4 Factors of Food Safety Improper Cleaning and Sanitizing
Poor Personal Hygiene
Cross Contamination
Time-Temperature Abuse

6. 4 Factors of Food Safety
Time-Temperature Abuse
When food is allowed to remain in the DANGER ZONE it is considered to have been time-temperature abused. The Danger Zone for foods is between 41˚ F and 140˚F. Foods cannot remain at these temperatures for more than 4 hours.
There are special thermometers that you can use to help you check your refrigerator and freezer temperatures. The refrigerator temperature should stay between
32˚ F and 40˚ F and your freezer is at 0 degrees F.
Cook meats, fish, poultry and eggs thoroughly. Cooking kills harmful bacteria. When serving hot foods should be kept at or above 140 ˚F so that it does not enter the danger zone.

7. Time-Temperature Abuse
Danger zone – 41 to 140 degrees F.
4 hours is the MAXIMUM amount of time food should be in the “Danger Zone”
Refrigerator temperature – 32 to 40 degrees F. Freezer temperature – 0 degrees F.
Serve hot foods at or above 140

8. 4 Factors of Food Safety Improper Cleaning and Sanitizing
A dirty, damp kitchen is a breeding ground for bacteria . Insects, mice, and rats are also drawn when crumbs, garbage and food spills are left in the kitchen.
To keep bacteria and pests under control:
Wash work surfaces with soap and water and rinse
well before using.
Wipe up spills as soon as they happen.
Each time you taste food use a clean spoon.
Wash dishtowels and sponges often.

9. Improper Cleaning and Sanitizing
Wash work surfaces with soap and water and rinse well before using.
Wipe up spills as soon as they happen.
Each time you taste food use a clean spoon
Wash dishtowels and sponges often

10. 4 Factors of Food Safety Cross Contamination
Cross contamination- when microorganisms are transferred from one food, or surface, to another.
To prevent cross contamination you
can hand wash your equipment, properly clean and sanitize, and properly store raw food.

11. Cross Contamination
Hand wash your equipment
Properly clean and sanitize
Properly store raw food.

12. Cross Contamination
Definition: The transferring of bacteria from person or object to another.
Lather Up
Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, and seafood.
Safely Separate
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
Seal It
To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or plastic bags.
Marinating Mandate
Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying.
Take Two
If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood.
Clean Your Plate
Never place cooked food back on the same plate or cutting board that previously held raw food.

13. Proper hygiene starts at home when you get ready for work each day!
4 Factors of Food Safety
Poor Personal Hygiene
Proper hygiene starts at home when you get ready for work each day!
Showering or bathing daily
Trimming and cleaning your fingernails. Don’t wear
nail polish or false nails
Leaving jewelry, including watches, at home
Wearing clean clothes and a hair restraint
If at anytime you are ill (sore throat, fever, diarrhea, vomiting,) contact your supervisor immediately

14. Preventing Poor Personal Hygiene
Shower or bathing daily, trim and clean fingernails
Do not wear jewelry, watches, nail polish or false nails
Wear clean clothes and a hair restraint
If you are ill (sore throat, fever, diarrhea, vomiting,) contact your supervisor immediately

15. Potentially Hazardous Foods
PHF: Support rapid growth of microorganisms
Every 20 minutes bacteria double
Foods have naturally occurring bacteria living on them that are there to break down the food.
There are a list of characteristics of PHF’s that you can remember by the acronym FAT TOM

16. FAT TOM F: Food A: Acidity T: Temperature T: Time O: Oxygen
Animal origin foods that are raw or heat treated
Plant origin foods that are heat treated
A: Acidity
ideal for bacteria growth
High acidity neutralizes the bacteria
Acid will eat the protein
T: Temperature
40˚F or colder
140˚F or hotter
T: Time
Food can be in the danger zone for a maximum of 4 hours before becoming hazardous
O: Oxygen
Allows bacteria to grow
Wrap food products tightly to eliminate exposure to oxygen
M: Moisture
Bacteria need moisture to grow

17. When to Wash Your Hands WASH YOUR HANDS: after you use the restroom
after you use chemicals
before and after you handle raw food
after you take out the garbage or trash
after you touch your hair, face or body
after you clear tables or bus dirty dishes
after you sneeze, cough, or use a handkerchief or tissue
after you touch your clothes or apron
after you smoke, eat, drink or chew gum
after you touch anything that may contaminate your hands

18. Poor Personal Hygiene WASH YOUR HANDS!
One of the easiest ways to combat food borne illness is to wash your
hands frequently.
Your hands become contaminated when you touch your face, your hair, every time you cough, sneeze or use the bathroom. When you touch raw meat or unwashed fruits, bacteria transfers to your hands.
To control the spread of bacteria learn proper hand washing techniques.

19. How to Wash Your Hands Steps for Proper Hand washing
Wet your hands with running water as hot as you can comfortably stand.
Apply soap
Vigorously scrub hands and lower arms for at least 20 seconds. Clean under your fingernails and between fingers.
Rinse your hands thoroughly under running water.
Dry your hands and arms with a single-use paper towel.
NOTE: Industry standards state “Only wash your hands in a designated hand washing sink. Never wash your hands at a pot-and-pan sink or a food-prep sink.”
* Cover cuts or sores with a clean bandage. If the cut is on your hand then wear gloves.
NOTE: Industry standards dictate that gloves should be used instead of bare-hand contact with ready to eat food. Always wash your hands before putting on gloves and when you need a fresh pair. Gloves should be changed when they become dirty or torn, after handling raw meat and before handling cooked or ready to eat food.

20. PREPARING C O K I N G
AND
SERVING

21. There are 4 acceptable ways to thaw food.
THAWING FOODS
There are 4 acceptable ways to thaw food.
Thaw food in the refrigerator at 40˚F or lower.
Thaw food by submerging it under running drinkable water that is 70˚F or lower.
Thaw food in the microwave only if the food is thin and will be cooked immediately.
Thaw food as part of the cooking process.

22. Minimum Internal Cooking Temperatures
Poultry should cook to 165˚F
Pork and Beef cook to 145˚F
Cook Fish to 145˚ F
Cook ground meats to 155˚F

23. Proper way to serve food
Serving food improperly can contaminate it and make people sick. There is a right way to carry utensils and serve food.
When filling a glass with ice use tongs
Carry utensils by the handles, not the eating surface
Handle plates from the bottom
Carry cups by the handles

24. CLEANING VS. SANITIZING
There is a big difference between cleaning and sanitizing.
Cleaning removes food and other debris from the surface whether it is a counter or a plate.
Sanitizing reduces the number of micro-organisms on that surface. It takes care of what you can’t see.

25. Cleaning and Sanitizing
Everything in our kitchen must be cleaned; but ANY surface that comes in contact with food must be cleaned and sanitized. These surfaces must be washed, rinsed and sanitized:
each time you use them
when you begin working with another type of food
when you’re interrupted during a task
as often as possible, but at LEAST every 4 hours if you
are using something constantly

26. Industry Standards for Cleaning and Sanitizing
Rinse, scrape or soak all items
Wash items in the first sink with hot water and detergent. Replace water when the suds are gone or the water is dirty
Rinse items in the second sink. Replace the water when it becomes cloudy or dirty
Immerse items the third sink. Check the time and temperature requirements for the sanitizer you are using and use a test kit to check concentration.
Air dry all items.

27. Major Foodborne illnesses caused by bacteria
Salmonellosis
(Salmonella)
Botulism
E-Coli

28. MAJOR FOODBORNE ILLNESSES
E-COLI
Raw or undercooked ground beef
Imported cheeses made from unpasteurized milk
Unpasteurized milk, apple cider, apple juice
Contaminated water
Prevention:
Thoroughly cook ground beef to 155˚F.
Avoid cross-contamination particularly between raw ground beef and other foods
Practice good personal hygiene

29. MAJOR FOODBORNE ILLNESSES caused by bacteria
SALMONELLA (Salmonellosis)
Poultry
Fish and shrimp
Meat
Shell eggs
Prevention:
Avoid cross-contamination between raw meat and eggs and cooked food.
Refrigerate food
Cook poultry to 165 degrees F for 15 seconds.

30. MAJOR FOODBORNE ILLNESSES caused by bacteria
Botulism
Under-processed foods
Temperature-abused stored foods
Improperly heat-treated low-acid
canned foods
Prevention:
Do not use home-canned products in your establishment
Use careful time-temperature control for foods

31. FOODBORNE ILLNESS CAUSED BY VIRUSES
HEPATITIS A
Prevention:
Practice proper personal hygiene
Obtain shellfish from approved sources
Prevent cross contamination from hands
Water and Ice
Shellfish
Salads
Cold cuts and sandwiches
Fruits and fruit juices

32. MAJOR FOODBORNE ILLNESS CAUSED BY BACTERIA
NORWALK VIRUS
Prevention:
Practice proper personal hygiene
Don’t prepare food when sick
Obtain shellfish from approved sources
Prevent cross contamination from hands
Leafy greens
Shellfish
Fruits
Vegetables

33. MAJOR FOODBORNE ILLNESS CAUSED BY BACTERIA
Shigella
Prevention:
Practice proper personal hygiene
Boil water when traveling
Wash fruit/vegetables thoroughly
Prevent cross contamination from hands
Fruits
Vegetables
Water

34. Major Foodborne Illnesses
Foods Involved
Prevention
Cause
E-Coli
Raw or undercooked ground beef, Imported cheeses made from unpasteurized milk, Unpasteurized milk, apple cider, apple juice,
Contaminated water
Thoroughly cook ground beef to 155˚F. Avoid cross-contamination between raw ground beef and other foods.
Practice good personal hygiene
Bacteria
Salmonella
Poultry, fish, shrimp, meat, shell eggs
Avoid cross-contamination between raw meat and eggs and cooked food, Refrigerate foods,
Cook poultry to 165 degrees F for 15 seconds.
Botulism
Under processed foods, temperature abused foods, improperly heat treated low acid canned foods
Do not use home canned foods in restaurant environment, Use careful time-temp. controls for foods
Hepatitis A
Water, ice, shellfish, salads, cold cuts, fruits and fruit juices
Proper hygiene, get shellfish from approved source, prevent cross contamination
Virus

35. MAJOR FOODBORNE ILLNESSES
FOODS
INVOLVED
PREVENTION
CAUSE
Norovirus
(Norwalk Virus)
Leafy greens, fresh fruits, shellfish, vegetables
Don’t prepare food when sick. Wash hands carefully and frequently with soap and water. Wash fruits, vegetables, and cook shellfish thoroughly. Clean and disinfect all areas in contact with food.
Virus
Shigellosis
(Shigella)
Vegetables, water
Frequent hand washing; especially after using the restroom. Wash vegetables. Boil water if it is contaminated.
Bacteria