Lake County Middle Schools Food handler Training GuideBased on Florida Restaurant Association

SafeStaff Food handler Certificate Program

Why Safety First?

Over 5,000 deaths76 million illnesses325,000 hospitalizations

From food borne illness each year!

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.

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

4 Factors of Food Safety

Improper Cleaning and

Sanitizing

Poor Personal Hygiene

Cross Contamination

Time-Temperature Abuse

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.

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

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.

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

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.

Cross Contamination

Hand wash your equipment

Properly clean and sanitize

Properly store raw food.

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 TwoIf possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood.

Clean Your PlateNever place cooked food back on the same plate or cutting board that previously held raw food.

http://www.foodsafety.gov/~fsg/f00separ.html

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

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

Potentially Hazardous Foods

PHF: Support rapid growth of microorganisms

Every 20 minutes bacteria doubleFoods 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

FAT TOM

F: Food Animal origin foods that are raw or heat treated Plant origin foods that are heat treated

A: Acidity 4.6-7.5 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 hazardousO: Oxygen

Allows bacteria to grow Wrap food products tightly to eliminate exposure to

oxygenM: Moisture

Bacteria need moisture to grow

When to Wash Your Hands

WASH YOUR HANDS:

after you use the restroomafter you use chemicalsbefore and after you handle raw foodafter you take out the garbage or trashafter you touch your hair, face or bodyafter you clear tables or bus dirty dishesafter you sneeze, cough, or use a handkerchief or

tissueafter you touch your clothes or apronafter you smoke, eat, drink or chew gumafter you touch anything that may contaminate your

hands

Poor Personal Hygiene

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.

WASH YOUR HANDS!

One of the easiest ways to combat food borne illness is to wash your hands frequently.

How to Wash Your Hands

Steps for Proper Hand washing

1. Wet your hands with running water as hot as you can comfortably stand.2. Apply soap3. Vigorously scrub hands and lower arms for at least 20 seconds. Clean

under your fingernails and between fingers.4. Rinse your hands thoroughly under running water.5. 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.

Click icon to add picture PREPARING

C O O K I N G

AND

SERVING

THAWING FOODS

There are 4 acceptable ways to thaw food.

1.Thaw food in the refrigerator at 40˚F or lower.

2.Thaw food by submerging it under running drinkable water that is 70˚F or lower.

3.Thaw food in the microwave only if the food is thin and will be cooked immediately.

4.Thaw food as part of the cooking process.

Minimum Internal Cooking Temperatures

Pork and Beef cook to 145˚F

Poultry should cook to 165˚F

Cook Fish to 145˚ F

Cook ground meats to 155˚F

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

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.

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

Industry Standards for Cleaning and Sanitizing

1. Rinse, scrape or soak all items2. Wash items in the first sink with hot

water and detergent. Replace water when the suds are gone or the water is dirty

3. Rinse items in the second sink. Replace the water when it becomes cloudy or dirty

4. 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.

5. Air dry all items.

Major Foodborne illnessescaused by bacteria

Salmonellosis

(Salmonella)

Botulism

E-

Coli

MAJOR FOODBORNE ILLNESSES

E-COLI

• Raw or undercooked ground beef• Imported cheeses made from unpasteurized milk

• Unpasteurized milk, apple cider, apple juice• Contaminated waterPrevention:

• Thoroughly cook ground beef to 155˚F. • Avoid cross-contamination particularly between raw ground beef

and other foods• Practice good personal hygiene

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.

MAJOR FOODBORNE ILLNESSES caused by bacteria

Botulism

• Under-processed foods• Temperature-abused stored foods

• Improperly heat-treated low-acid

canned foodsPrevention:• Do not use home-canned products in your

establishment• Use careful time-temperature control for foods

FOODBORNE ILLNESS CAUSED BY VIRUSES

HEPATITIS A

• Water and Ice• Shellfish• Salads• Cold cuts and sandwiches

• Fruits and fruit juices

Prevention:

• Practice proper personal hygiene• Obtain shellfish from approved

sources• Prevent cross contamination from

hands

MAJOR FOODBORNE ILLNESS CAUSED BY BACTERIA

NORWALK VIRUS

• Leafy greens• Shellfish• Fruits • Vegetables

Prevention:

• Practice proper personal hygiene• Don’t prepare food when sick• Obtain shellfish from approved

sources• Prevent cross contamination from

hands

MAJOR FOODBORNE ILLNESS CAUSED BY BACTERIA

Shigella

• Fruits • Vegetables• Water

Prevention:

• Practice proper personal hygiene• Boil water when traveling• Wash fruit/vegetables thoroughly• Prevent cross contamination from

hands

Major Foodborne Illnesses

Illness 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.

Bacteria

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

Bacteria

Hepatitis A

Water, ice, shellfish, salads, cold cuts, fruits and fruit juices

Proper hygiene, get shellfish from approved source, prevent cross contamination

Virus

MAJOR FOODBORNE ILLNESSES

ILLNESS FOODSINVOLVED

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