Food Safety Basics

National Food Service Management Institute

1

Introduction

Course Overview

• Staff Training Basics

• Food Safety Digest

• Tailoring Standard Operating Procedures

• HACCP Every Day

• Inspect What You Expect

2

Getting To Know You

• Name

• Food safety strength

• Food pathogen fact

• Everyone will stand and state their name and their food safety strength

• Do Not State your food pathogen fact

3

Staff Training Basics

4

Learning Objectives• Review importance of

– personal hygiene– employee health– proper hand washing– proper glove use.

• Review Employee Health and Personal Hygiene Agreement.

• Demonstrate:– the steps to calibrate a bi-metallic stem (dial) thermometer.

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• Review the definition of PHF/TCS.

• Demonstrate keeping food safe throughout the cooking and serving process.

• Review logs to monitor safe food handling.

• Review methods to prevent equipment-to-food cross-contamination.

• Review checklists to maintain safe food handling.

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It All Begins With Personal Hygiene

• Grooming – clean hair and body

• Clean Uniform and apron

• Apron changed when soiled

• Close toed shoes• Hair controlled

• Nails trimmed short with no nail polish

• Limit jewelry• Proper hand washing• Follow guidance of

local health department

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Employee Health

• Symptoms of illness -Vomiting, diarrhea, sore throat with fever,

jaundice, or open wounds

• Illness diagnosed by

doctor

• Exposure - eating or

preparing food that

caused a foodborne

illness• Exposure - residing

with a person with a foodborne illness

• Open sores, burns, boils

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Hand Washing

• Wet hands with warm water

• Use soap and wash hands, nails, and arms

• Rinse with warm water

• Dry with disposable towel

Wash hands for 20 seconds

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Proper Glove Use

When to wash hands

When to wear gloves

When not to wear gloves

When to change gloves

Never re-use gloves

Dispose of soiled gloveswww.nfsmi.org/resourceoverview.aspx?id=58

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No Bare Hand Contact

• Ready-to-eat foods = No washing or cooking

• Safely handle with:– Spatulas– Gloves– Tongs – Dispensing Equipment

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Employee Health and Personal Hygiene

Agreement

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Calibrate Thermometer

• Fill glass with crushed ice. Add water until the glass is full.

• Place thermometer in center of ice water, not touching the bottom or sides of the glass.

• Agitate ice water to ensure even

temperature distribution. Wait until the indicator stops.

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• The temperature should register 32 °F.

• If not, adjust the calibration nut by holding it with pliers or a wrench and turning the face of the thermometer to read 32° F.

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Thermometer Calibration Log

Date ThermometerBeing Calibrated

Temperature Corrective Action Initials Manager Initials/Date

Thermometer Calibration Log

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PHF (Potentially Hazardous Food)

Changed to:

PHF/TCS

(Potentially Hazardous Food/Time and Temperature Control for Safety Food)

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PHF/TCS

Support Growth of Bacterial Pathogens Nutrients

–Energy source (sugars, alcohols, amino acids)

–Nitrogen source (amino acids)–Vitamins and growth factors–Minerals

Available water (aw ), acidity (pH), etc.

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Temperature Danger Zone

• Copyright© International Association for Food Protection®

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George School Lunch Menu

• Unbreaded Baked Chicken

• Baked Sweet Potato Wedges

• Romaine & Spinach Salad

• Ranch Dressing

• Fresh Berries

• Fat Free Chocolate Milk

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Date Food ItemTime/

Temperature/Initials

Time/Temperature/

Initials

Time/Temperature/

Initials

Temperature Log

DATELOCATION/

UNITDESCRIPTION

TIME TEMPERATURE INITIALS

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Date Start Time

Product Name Temp#1

Temp#2

Amount Prepared

Corrective Actions

End Time

Employee Initials

Verified By/Date

Production Log

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Material Safety Data Sheet(MSDS)

• How to handle an accident using a chemical or toxic substance

• Ingredients in the chemical or toxic substance

• Emergency contact information

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Food Safety Checklist• Personal Hygiene• Food Preparation• Hot Holding• Cold Holding• Refrigerator,

Freezer, And Milk Cooler

• Food Storage And Dry Storage

• Cleaning And Sanitizing

• Utensils And Equipment

• Large Equipment• Garbage, Storage,

And Disposal• Pest Control

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Manager’s CornerEmployee Food Safety Training Record

Date: _____________________________

Location: __________________________Directions: Use this form to record food safety training provided to employees. Maintain this record for a minimum of 1 year.

Employee Name Length of Training

Training and Materials Provided

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Food Safety Digest

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Learning Objectives

• Recognize the growth of foodborne pathogens.

• Identify food safety resources.

• Demonstrate knowledge of safe food end-point cooking temperatures.

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Check Your KnowledgeGrowth of HarmfulMicroorganisms

1.A 6. B2.D 7. B3.A 8. B4.A 9. C5.C 10. A

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Common Foodborne Illnesses/Pathogens

Bacteria, Viruses, Fungi, and Parasites

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Share Your Pathogen Fact

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Resources

Food Safety

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Tailoring Standard Operating Procedures

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Learning Objectives

• Recognize the importance of SOPs.

• Recognize the information needed in SOPs.

• Identify how to access the NFSMI website and locate sample SOPs.

• Tailor existing SOPs to individual school nutrition programs.

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Standard Operating Procedures

Purpose

Instructions

Monitoring

Corrective Action

Verification and

Record Keeping

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Standard Operating Procedures

• Purpose

Tells why the SOP is important and what it is used for

• Instructions

Step-by-step procedures

• Monitoring

The requirements are explained

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• Corrective Actions

Details are given for when the food safety goals are not being met

• Verification and Record Keeping

Provides a place for monitoring activities and corrective action taken

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Website address

Resource

Center

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Standard OperatingProcedures

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List of SOPs

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39

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Standard Operating ProceduresChecklist

Purpose

Instructions

Monitoring

Corrective Action

Verification and

Record Keeping

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Standard Operating Procedure

Personal Hygiene

42

HACCP Every Day

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Learning Objectives

• Identify the 7 HACCP principles.

• Recognize the Process Approach to HACCP.

• Demonstrate application of the Process Approach to HACCP.

44

HACCP

• What is HACCP?

Hazard Analysis Critical Control Points

• Why is it important?

Provides a systematic approach to

identifying food safety hazards

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• What is its purpose?

Control specific, measurable hazards

• What is the key to HACCP application?

Hazards must be measurable through:

Critical Control Points (CCP)

Critical Limits

46

HACCP in School Nutrition Programs

• Schools are required by federal law to have a food safety program based on

HACCP principles

USDA guidance for SFA is available at:

http://www.fns.usda.gov/fns/safety/pdf/HACCPGuidance.pdf

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HACCP Principles

– Conduct a hazard analysis

– Determine critical control points

– Establish critical limits

– Establish monitoring procedure

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HACCP Principles Continued

– Identify corrective actions

– Keep records

– Review and revise your overall food safety program periodically

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The Process Approach to HACCP

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Process 1 Preparation with

No Cook Step• Example Flow / Operational Steps to

Consider

Spinach & Romaine Salad

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Process 2 Preparation for

Same Day Service• Example Flow / Operational Steps to

Consider

• Hamburger Patty

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Process 3 Complex Preparation

• Example Flow / Operational Steps to Consider

• Baked Lasagna

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Process Approach to HACCPRecipe Activity

Chicken Stir Fry Recipe D - 39

Spaghetti and Meat Sauce D - 35

Macaroni Salad E - 07

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Inspect What You

EXPECT

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Learning Objectives

• Apply skills learned to design a staff training program on CCPs for PHF/TCS.

• Demonstrate knowledge of SOPs.

• Demonstrate knowledge of food safety checklist usage to monitor a school nutrition program.

• Apply knowledge of the Process Approach

• to HACCP.56

Angel School

Prepares For New School Year

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“Best of Class”School Nutrition Food Safety

Program

Resources• NFSMI – Developing Food Safety Program

Worksheets• USDA – Healthy Meals Resource System• FDA Food Code & Bad Bug Book• State Child Nutrition Program• Local/Regional Health Department

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Thank You!

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National Food Service Management Institute

www.nfsmi.org

800-321-3054