Food safety in-service LIEBERMAN FOODS AND NUTRITION SERVICES

Adopt Infection control practice Do not use tobacco, eat, drink, chew gum or use toothpicks while on duty.Avoid touching hair, face, mouth, and clothing, rubbing the skin, or scratching while working. Always cover the mouth and nose with a disposable tissue when coughing or sneezing or cough or sneeze into your sleeve. Always wash hands thoroughly before handling food if these situations occur.Avoid excessive talking in the food preparation area and trayline. Droplets of saliva are frequently expelled while speaking and may get into the food.

Adopt Infection control practice Handle glasses and cups by the bottom, without touching the rims. Use an ice scoop for handling ice. Never put the handle of the ice scoop into the ice.Pick up knives, forks, spoons and serving utensils by the handles only. When rolling silverware, pick up utensils by the handle only, or wear single-use gloves.Handle plates by the bottom or the edge; keep hands off the eating surface. Keep thumb and fingers away from food on plate.

Adopt Infection control practice Use a spatula or tongs, or wear disposable gloves when handling food; do not touch food with bare hand. While serving food, store serving utensils in the food with the handle extending out of the food.For wiping food spills on dishes being served to customers, use clean, dry cloths, used for no other purpose.Use a disposable towel to dry hands; do not wipe hands on apron or uniform.When taste-testing food, place food in small dish. Use a new teaspoon or fork for each food item tasted.

Hand Hygiene Proper hand washing steps

Wet hands with clean, running water (warm or cold), turn off the tap, and apply soap.

Lather with enough soap to cover all hand surfaces. Scrub hands for at least 20 seconds. (Hum “Happy Birthday" song from beginning to end twice).

Rinse well under clean, running water. Dry hands using a clean paper towel or air dry them. Use paper towel to turn off faucet.

Proper ScrubbingRUB HANDS PALM TO PALM

RUB RIGHT PALM OVER THE BACK OF LEFT HAND WITH INTERLACED FINGERS AND VICE VERSA

Proper ScrubbingPALM TO PALM WITH FINGERS INTERLACED

BACKS OF FINGERS TO OPPOSING PALMS WITH FINGERS INTERLOCKED

Proper ScrubbingROTATIONAL RUBBING OF LEFT THUMB CLASPED IN RIGHT PALM AND VICE VERSA

ROTATIONAL RUBBING WITH CLASPED FINGERS OF RIGHT HAND IN LEFT PALM AND VICE VERSA

Proper Glove Use TAKE OUT ONE GLOVE FROM THE BOX

TOUCH ONLY A RESTRICTED SURFACE OF THE GLOVE CORRESPONDING TO THE WRIST

Proper Glove Use PUT ON THE FIRST GLOVE TAKE THE SECOND GLOVE WITH THE BARE

HAND AND PUT IT ON THE SAME WAY

Proper Glove Use AVOID TOUCHING THE SKIN OF THE FOREARM BY THE GLOVED HAND

ONCE GLOVED, HANDS SHOULD NOT TOUCH ANYTHING THAT IS NOT RELATED TO FOOD SURFACE

When to change your gloves?Change ripped or torn gloves.Change your gloves whenever you are changing tasks or when they have become contaminated. Change gloves after touching face or clothing, taking out the trash.If you are working continuously with a ready to eat food, change them at least every 4 hours.

Receiving Temperature Cold food: Receive at 41°F (5 °C) or lower, unless otherwise specified.

Milk: Receive at 45 °F (7 °C) or lower. Cool the milk to 41 °F (5 °C) or lower in four hours.

Hot food: Receive hot food at 135 °F (57 °C) or higher.

Frozen food: Frozen food should be frozen solid when received.

Hot Food Holding & Reheat

Hold food for hot service at a temperature of 140°F or higher.

Reheated foods must be brought to a minimum internal temperature of 165°F for at least 15 seconds.

If food temperature is below 140°F and food has been held less than 2 hours, reheat 1 time so that food reaches and maintains a temperature of 165°F for 15 seconds within 2 hours.

If food temperature is below 140°F longer than 2 hours, discard food.

Cold food Holding & Serving

Hold food for cold service at a temperature of 41°F or less. If temperature of cold holding unit is over 45°F for more than 2 hours, move food to alternate cooler and check food temperature.

Discard food if temperature is higher than 41°F for a total of 4 hours or more.

Proper cooling/chilling Food held hot at a temperature of 140°F or higher for less than 2 hours must be chilled from 140°F to 70°F within 2 hours or less, and from 70°F to 41°F in an additional 4 hours or less.

Methods: cut large pieces of meat into 5 pounds or less; place food in shallow, uncovered pans (maximum 3-inch product depth) until food temperature reaches 41°F.

Label with Morrison label and expiration date. Discard food held hot longer than 2 hours.

Test your knowledge 1. what is NOT a safe temperature to hold foods?

A. 145 °F

B. 60 °F

C. 30 °F

2. which of these behaviors could cause cross-contamination?

A. touch the rims of the cups

B. touch the bottom of the plates

C. pick up silverware by the handles

Test your knowledge 3. when should you change your gloves?

A. After taking out the trash

B. when you change tasks

C. work on the same tasks for >4 hours

D. all of the above

4. what is the minimum temperature and time to reheat food?

A. 140°F for at least 15 seconds

B. 165°F for at least 10 seconds

C. 165°F for at least 15 seconds

Test your knowledge 5. what is the proper cooking method?

A. place food in shallow, uncovered pans (maximum 3-inch product depth) until food temperature reaches 41°F

B. let the food cool down however long it takes

C. put the food in the fridge directly

Answer key: 1.B 2.A 3.D 4.C 5.A