Food Safety Training

Food Safety Training

Environmental Health and Safety Dept.San Diego State UniversityLocation: CSL 106Phone: 594-2865 or 594-6965Fax: 594-2854Website: http://bfa.sdsu.edu/ehs/

Introduction

People may potentially suffer from People may potentially suffer from food poisoning or food-borne illness food poisoning or food-borne illness from contaminated food.from contaminated food.

Therefore, all food/beverages, food Therefore, all food/beverages, food contact surfaces and utensils must contact surfaces and utensils must be protected at all times from be protected at all times from unnecessary handling and shall be unnecessary handling and shall be stored, displayed and served so as stored, displayed and served so as to be protected from contamination.to be protected from contamination.

Topics Covered

Food PolicyFood Policy Intradepartmental Food EventsIntradepartmental Food Events Community Departmental Food EventsCommunity Departmental Food Events Types of Food/BeveragesTypes of Food/Beverages Food Service Safety RequirementsFood Service Safety Requirements Food Food

Transport/Storage/Prep/Display/Service Transport/Storage/Prep/Display/Service Food Handler HygieneFood Handler Hygiene Storage/Prep/Cooking AreaStorage/Prep/Cooking Area RefuseRefuse

Campus Food/Beverages Policy

Aztec Shops has first right of refusal for Aztec Shops has first right of refusal for all events that involve food and all events that involve food and beverages prepared or purchased from beverages prepared or purchased from any off-campus source and requires their any off-campus source and requires their signature approval waiving their rights.signature approval waiving their rights.

Environmental Health and Safety Environmental Health and Safety Department requires review and Department requires review and signature approval of perishable food signature approval of perishable food and beverages served, sold or distributed and beverages served, sold or distributed from any off-campus source associated from any off-campus source associated with all events on campus that are open with all events on campus that are open to the public.to the public.

Intradepartmental Food Event

Private event Private event closed to the closed to the publicpublic Usually consisting Usually consisting

of one of one department/officedepartment/office

ExamplesExamples Birthday Birthday

celebrations, celebrations, potluck parties, potluck parties, Weekly or monthly Weekly or monthly meetings with foodmeetings with food

Intradepartmental Food Event

No EH&S involvementNo EH&S involvement

No permitsNo permits

No required notificationNo required notification

No requirement for approved No requirement for approved catering/delivery servicescatering/delivery services

Community Departmental Food Events

Large event involving more than one Large event involving more than one officeoffice

Under CURFFL considered private Under CURFFL considered private entityentity Exempt from Food Facility requirementsExempt from Food Facility requirements Occasional Event statusOccasional Event status

Only three (3) events in a 90 day periodOnly three (3) events in a 90 day period Event can be:Event can be:

Catered from either Aztec Shops or Catered from either Aztec Shops or permit approved restaurant/catering permit approved restaurant/catering serviceservice

Prepared on sight by DepartmentPrepared on sight by Department

Community Departmental Food Events

No homemade food/beverages No homemade food/beverages allowed - food/beverages must be allowed - food/beverages must be prepared in a permitted food prepared in a permitted food establishment or on-site at the establishment or on-site at the approved locationapproved location

AS or CSI might request permit if AS or CSI might request permit if using public space for event such as using public space for event such as Montezuma HallMontezuma Hall

EH&S issues permit if safety training EH&S issues permit if safety training for department is completefor department is complete

Non-perishable Food Items (prepackaged)

Canned sodaCanned soda Boxed juice Boxed juice Bottled waterBottled water ChipsChips Pretzels Pretzels Trail mixTrail mix Granola barsGranola bars CrackersCrackers CandyCandy

Perishable Food Items Meat (hamburgers, hot Meat (hamburgers, hot

dogs, hot links, carne dogs, hot links, carne asada, deli meat, etc.)asada, deli meat, etc.)

Poultry (chicken)Poultry (chicken) Fish Fish Dairy (crème-filled Dairy (crème-filled

items, yogurt, milk, items, yogurt, milk, cheese, ice cream, cheese, ice cream, etc.)etc.)

Eggs (egg salad, Eggs (egg salad, deviled eggs, etc.) deviled eggs, etc.)

FruitsFruits RiceRice PizzaPizza Egg rolls/LumpiaEgg rolls/Lumpia EmpanadasEmpanadas

FOOD TRANSPORTATION/ STORAGE/PREPARATION/DISPLA

Y All food/beverage preparation must be done All food/beverage preparation must be done

on-site; no preparation done at home.on-site; no preparation done at home. Adequate hot and cold holding equipment Adequate hot and cold holding equipment

shall be used to ensure proper temperature shall be used to ensure proper temperature control during transport and operation.control during transport and operation.

All potentially hazardous food/beverages or All potentially hazardous food/beverages or its ingredients, such as dairy or meat its ingredients, such as dairy or meat products, shall be held below 45F or above products, shall be held below 45F or above 135F135F at all times.at all times.

Use a thermometer to check the temperature Use a thermometer to check the temperature of perishable hot and cold food (clean of perishable hot and cold food (clean thermometer before and after checking each thermometer before and after checking each food item).food item).


Y


Y Protect/cover food from possible Protect/cover food from possible

contamination.contamination. Food shall be handled with gloves and Food shall be handled with gloves and

food service utensils.food service utensils. Raw meat products shall be stored in a Raw meat products shall be stored in a

separate ice chest.separate ice chest. Ice used in food and beverages shall be Ice used in food and beverages shall be

protected from contamination and shall protected from contamination and shall be maintained separate from ice used be maintained separate from ice used for refrigeration purposes.for refrigeration purposes.

Use a separate cutting board and knife Use a separate cutting board and knife for raw meat products.for raw meat products.


Y


Y

Extra food handling and cooking utensils must Extra food handling and cooking utensils must be kept on hand. Only disposable eating be kept on hand. Only disposable eating utensils and drinking cups may be used. utensils and drinking cups may be used.

Sodas or punch must be served from original Sodas or punch must be served from original containers or approved dispensing equipment.containers or approved dispensing equipment.

All food/beverages, food containers, utensils All food/beverages, food containers, utensils and paper products must be kept at least 6 and paper products must be kept at least 6 inches off the ground and protected from inches off the ground and protected from contamination.contamination.

Condiments shall be protected from Condiments shall be protected from contamination and be prepackaged in single contamination and be prepackaged in single service packages for customer self-service or service packages for customer self-service or available only from approved dispensing available only from approved dispensing devices (pump, squeeze, self closing). devices (pump, squeeze, self closing).

Food Handler Hygiene Anyone foodhandler who is suffering from a Anyone foodhandler who is suffering from a

respiratory, intestinal or skin infection is not allowed respiratory, intestinal or skin infection is not allowed to prepare, package, or sell food.to prepare, package, or sell food.

Individuals with uncovered cuts or burns must not Individuals with uncovered cuts or burns must not prepare, handle or serve food/beverages.prepare, handle or serve food/beverages.

Bandages on hands must be covered with gloves.Bandages on hands must be covered with gloves. Individuals preparing or handling food shall wear Individuals preparing or handling food shall wear

clean clothing and shall keep their hands clean at all clean clothing and shall keep their hands clean at all times.times.

Personal effects must be stored in a separate area Personal effects must be stored in a separate area from food preparation and storage.from food preparation and storage.

Handwashing Station required within 200 ft of Handwashing Station required within 200 ft of cooking area, except when all food/beverages are cooking area, except when all food/beverages are prepackaged.prepackaged. Includes: water in container with spigot or Includes: water in container with spigot or

dispensing valve, catch bucket, soap from a dispensing valve, catch bucket, soap from a dispenser, paper towels.dispenser, paper towels.

Hand Washing Station

FOOD PREPARATION/ COOKING/SERVICE AREA

The following cooking methods are The following cooking methods are acceptable on campus: liquid propane acceptable on campus: liquid propane gas appliances; electric appliances; gas appliances; electric appliances; propane barbecues or charcoal propane barbecues or charcoal barbecues. barbecues.


Utensils and equipment used for Utensils and equipment used for the BBQ must be made of non-the BBQ must be made of non-toxic materials, constructed and toxic materials, constructed and maintained clean and in good maintained clean and in good repair.repair.

Grill must be placed on a liner.Grill must be placed on a liner. Department shall dispose of used Department shall dispose of used

coal.coal.


Each grill shall have a class ”ABC” fire Each grill shall have a class ”ABC” fire extinguisher within 10 feet of the extinguisher within 10 feet of the flamesflames

Fire Extinguisher shall be provided by Fire Extinguisher shall be provided by the departmentthe department


Smoking is prohibited within 20 feet of Smoking is prohibited within 20 feet of any food preparation or service area.any food preparation or service area.

Live animals may not be kept or Live animals may not be kept or allowed within 20 feet where allowed within 20 feet where food/beverages are prepared or stored.food/beverages are prepared or stored.

BBQ Set-upBBQ Set-up LinerLiner 10ft from Combustible Material10ft from Combustible Material ABC Fire ExtinguisherABC Fire Extinguisher No low hanging branches or overhang near No low hanging branches or overhang near

BBQ grillBBQ grill

Refuse

Dispose of trash in a sanitary manner Dispose of trash in a sanitary manner as frequently as necessary.as frequently as necessary.

Refuse containers, lined with plastic Refuse containers, lined with plastic trash bags, are required. trash bags, are required.

Area must be kept clean at all times Area must be kept clean at all times and left in clean condition at the end of and left in clean condition at the end of each day’s activity or event. each day’s activity or event.

Have a broom, dust pan and paper Have a broom, dust pan and paper towels or napkins available on site for towels or napkins available on site for cleanup of debris/spills.cleanup of debris/spills.

On-site Preparation Requirements for Certain

Food/Beverages Fruit or VegetablesFruit or Vegetables

Training:Training: Cut on-site wearing gloves; use clean Cut on-site wearing gloves; use clean knife/cutting board; provide food handling utensils for knife/cutting board; provide food handling utensils for store bought platters; keep covered.store bought platters; keep covered.

Baked Goods (Bagels, Muffins, Cookies, Cupcakes, Baked Goods (Bagels, Muffins, Cookies, Cupcakes, Brownies, etc.) unless crème-filled Brownies, etc.) unless crème-filled Training:Training: Individually wrap on-site wearing gloves; keep Individually wrap on-site wearing gloves; keep

unwrapped baked goods covered and provide food unwrapped baked goods covered and provide food handling utensils or napkin/pick-up tissue; keep cream handling utensils or napkin/pick-up tissue; keep cream cheese cold; no homemade baked goods allowed. cheese cold; no homemade baked goods allowed.

Powdered or mixed drinksPowdered or mixed drinks Training:Training: Use bottled water, store bought ice, gloves and Use bottled water, store bought ice, gloves and

approved dispenser (no open pitchers).approved dispenser (no open pitchers). Coffee/Iced Coffee Coffee/Iced Coffee

Training:Training: Use bottled water, store bought ice, gloves and Use bottled water, store bought ice, gloves and approved dispenser (no open pitchers); use non-dairy approved dispenser (no open pitchers); use non-dairy creamer or keep creamer cold; use single service creamer or keep creamer cold; use single service packages sugar/creamer, disposable cups, spoons/stirrers packages sugar/creamer, disposable cups, spoons/stirrers and straws; follow electrical safety requirements.and straws; follow electrical safety requirements.

On-site Preparation Requirements for Certain

Food/Beverages Hot ChocolateHot Chocolate

Training: Training: Use bottled water, gloves and approved Use bottled water, gloves and approved dispenser (no open pitchers); use single service packages dispenser (no open pitchers); use single service packages sugar/chocolate, disposable cups, spoons/stirrers; follow sugar/chocolate, disposable cups, spoons/stirrers; follow electrical safety requirements.electrical safety requirements.

SnowconesSnowcones Training: Training: Use store bought ice, gloves, approved Use store bought ice, gloves, approved

dispenser and secondary container for syrup; follow dispenser and secondary container for syrup; follow electrical safety requirements.electrical safety requirements.

SmoothiesSmoothies Training: Training: Use store bought ice, gloves, approved Use store bought ice, gloves, approved

dispenser, frozen or fresh fruit (see Fruit above) and dispenser, frozen or fresh fruit (see Fruit above) and juice/sugar as packaged; keep milk/ice cream cold; follow juice/sugar as packaged; keep milk/ice cream cold; follow electrical safety requirements.electrical safety requirements.

Nacho ChipsNacho Chips Procedures: Procedures: Wear gloves and use utensils; provide Wear gloves and use utensils; provide

serving utensils for condiments, or must be served by serving utensils for condiments, or must be served by foodhandlers; if cheese or meat is included, follow foodhandlers; if cheese or meat is included, follow perishable food requirementsperishable food requirements

Contacts

Questions? Call EHS at Questions? Call EHS at 619-594-2865 or 619-594-619-594-2865 or 619-594-6965.6965.

Chemistry Sciences Laboratory Chemistry Sciences Laboratory Bldg., Rm. 106, MC 1243, FAX Bldg., Rm. 106, MC 1243, FAX x42854x42854

Food Safety Training

Documents

Transcript of Food Safety Training