ASC Orientation

Serve It Safely!

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Foodborne IllnessDisease carried or transmitted to people by food

Foodborne-Illness Outbreak

Incident in which two or more people experience the same illness after eating the same food

Fines/Penalties

Lawsuits

Medical Bills

Embarrassment

Bad publicity

Business closure

Unemployment

Death

But wait…

Poor Personal Hygiene

Cross Contamination

Time-Temp Abuse

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And now a word from our

sponsor…

DON’T try this at work!

(or anywhere else)

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BiologicalChemica

lPhysical

Wash hands properly

Observe strict rules for eating, drinking, and smoking

Limit jewelry to 1 smooth wedding band

Restrain hair

Don’t work with food if you are ill

Maintain general personal cleanliness

FEEL WELL Persons with flu-like

symptoms should be assigned to non-food handling tasks or sent home

Must report diagnosis or exposure to person with a food borne illness. (Roommate, family, close friends)

Milk/Dairy Fish PeanutsEggs

Chocolate

Shellfish Wheat/gluten

Tree nuts

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Pass It On!

Proper Hand Washing Procedure

4. Clean under fingernails and between fingers

5. Rinse thoroughly under running

water

6. Dry hands and arms with a single-use

paper towel or warm-air hand dryer

1. Wet hands with running water as hot as you can comfortably stand

2. Apply anti-bacterial

(anti-microbial) soap

3. Vigorously scrub hands and arms

for at least30 seconds

When To Change Gloves As soon as they become

soiled or torn

Before beginning a different task or food item

Before handling cooked or ready-to-eat food

After touching hair, face,

body, dirty dishes, trash

Glove

s are

worn

AFTER

hand

washi

ng,

neve

r

INST

EAD!

Separate from or below cooked and ready-to-eat food

In the order indicated in the illustration

Higher cooking temperature = lower storage position`

Store raw meat, poultry, and fish:

40o

140

o

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Keep food out of TDZ

Display food in small batches

Measure internal temperatures at least every 1.5 hours

Never mix new and old batches

(Safely)

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Monitored by trained employee

Sneeze guards in place One utensil for each item;

store in food with handle extended

Customers use clean plate for refills

Monitor temps every 2 hours

CleaningRemoving food and other types of soil from a surface

Sanitizing Reducing the number of microorganisms on a clean surface to safe levels

Cleaning & Sanitizing

SANITIZINGImmersionSprayingWiping

Keep

rags

in

buck

et

Containers must be labeled

Store away from food Use as directed on

label Never mix chemicals Know MSDS location If you don’t know how

to use the chemical, ASK

Notify manager of any complaints

First priority is wellness/care

Physician reporting requirement

Investigation and follow up

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