hm1 wd modified food safety
Post on 11-Feb-2017
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FOOD SAFETYPreventive Medicine DepartmentNHTP
FOOD SERVICE TRAINING
Welcome to this class which offers a condensed training of the 4- hour training we give regular food service employees.This Food Safety training will go over the following
-Food Handling & Leftovers-Minimum Food Protection & Temps, Safe Holding Temps-Health Requirements of Food Employees-Personal Hygiene -Handwashing & Handwashing Facilities-Fingernails/ Personal Effects, Clothing & Storage of Personal Effects
FOOD SERVICE TRAINING CONTD..-Food Storage-Utensils-Self- Service-General Cleaning-Other Special Restrictions-Licensure
Food HandlingAll foods used should be from approved sources.Do not use same platters for raw and cooked foodsSeparate platters & utensils for each food product ( I.e Meat vs. Rice vs. Veggies.Leftovers are not permitted.
Minimum Food Protection & Temps, Safe Holding TempsAll potentially hazardous foods should maintain Temps (i.e. Meats, Fish, Dairy, Eggs, Heat treated plant foods (Cooked, Rice Beans and Veggies), cut Tomatoes & Melons). 135F or higher for hot holding & 41F and below for Cold Holding.Specific Internal Food Temps Required:-Pork & Fish 140F for 15 secs. -Ground meat 155F for 15 secs.-Poultry: 135F for 15 secs.
HEALTH REQUIREMENTS
PERSONNEL WITH FOLLOWING WILL NOT BE WORKING WITH FOOD: Gastrointestinal illness symptoms Diarrhea, fever, nausea/vomiting, jaundice(yellowing of eyes/ skin), sore throatA lesion containing pus such as a boil Persistent sneezing, coughing, runny nose Sore throat with feverProhibited diseases Salmonella typhi, Shigella species, E. coli O157:H7, Hepatitis A, or Norovirus
REINSTATEMENT OF THE ILLAccomplished if a Food Handler is removed or excused from work environment due to a communicable illness.
PIC may reinstate with written approval from local medical authority
Must be written medical documentation
Must be free from the infectious agent of concern
PERSONAL HYGIENE
Eating, drinking, and tobacco in designated areas only
Closed beverage containers allowed when protected from contamination
Hair restraints required for all except wait staff, hostesses, and counter staff serving only beverages and wrapped foods .
HANDWASHING
Ensure you Conduct Proper Hand Washing When Conducting Public Food Service:
Use soap when washing hands & Dry hands with a single use Towel.
Handwashing
Clean hands and exposed portion of arms with soap
Wash for at least 20 seconds
Rinse with clean water
Emphasize areas under nails and between fingers
HANDWASHING: WHEN? After touching bare body parts other than clean hands using the bathroom coughing, sneezing, using a tissue using tobacco, eating, drinking handling soiled utensils or equipment engaging in other contaminating activities Before working with food switching food products (i.e. Raw foods to ready to eat foods)or taking out garbage/ trashDuring food preparation
HANDWASHING FACILITIES
Must clean in a hand washing lavatory
Not in a food prep or service sink
Not in a curbed sink for mops or liquid waste
Signs requiring hand washing must be posted in food service areas and heads.
FINGERNAILS/JEWELRY
Trim nails short and filed inch
Nail edges cleanable and not rough
Jewelry on arms and hands is not authorized for personnel preparing foods with bare hands.Exception: plain wedding band If serving only, jewelry is allowed.
CLOTHING AND PERSONAL EFFECTS
Clean uniforms required
Change uniform when soiled or use clean outer garment. Change outer garment when moving from raw to ready-to-eat
Personal belongings should stored outside prep and serving areas
FOOD STORAGE
TemperaturesFrozen foods stored at 0F or below
Fresh products stored at approximately 32F - 40F
Eggs/dairy received and maintained at 41F or below
MINIMUM FOOD PROTECTION MEASURES
Apply good food sanitation practices
Maintain high personal hygiene standards
Keep potentially hazardous foods (PHFs) refrigerated or heated to temperatures that minimize the growth of pathogenic microorganisms
MINIMUM FOOD PROTECTION MEASURES
Inspect food products for wholesomeness, temperature and sanitary condition prior to acceptance
Cook PHFs appropriately to kill harmful microorganisms
Provide adequate personnel, equipment and facilities to ensure sanitary operation
MINIMUM FOOD PROTECTION MEASURES
Prevent rodent and insect infestation or contamination, as well as contamination of food with toxic chemicals
Use properly designed, cleaned, and sanitized equipment for its intended use
Quick Review
Questions & Answers
Questions
What are Minimum Cooking Temps for the following?:
Pork and game animals
Ground beef & ground meats
Poultry
Answers145F for 15 seconds
155F for 15 seconds
165F for 15 seconds
SAFE HOLDING TEMPS
Food which is not served immediately after cooking must be held at 135F or above or rapidly cooled to 41F or below PHFs held outside of range > 4 hours must be discarded! PHF ingredients which are consumed without further preparation (e.g., salads, sandwiches, filled pastry products, reconstituted foods, etc.) must be chilled to 41F or below prior to preparation
UTENSILS
Ensure you have adequate amount for meal period
Utensils should be stored in food w/ handles extended.
SELF-SERVICEAuthorized items:
Bread, butter, crackers, relishes, condiments, beveragesIndividually portioned desertsIndividually wrapped ice cream treatsCookiesFruit (fresh, canned, stewed, frozen)
GENERAL FACILITY CLEANING
Refuse containers Empty during meal as needed and afterwards
Clean inside and out as needed
Other Special Restrictions/Requirements
Ice is considered a food product. It should be dispensed by a designated scoop stored in a self draining container (if used)
No cream-filled baked goods or stuffed foods- due to it being difficult to control bacteria growth.
No potato salad, macaroni salad, or coleslaw Biggest contributors to food borne illness
Other Special Restrictions/RequirementsSewage/ disposal disposed properly. Garbage shall be bagged prior to disposing in garbage container.
Single service Items such as plates and utensils shall be stored off floor and away from personal belongings.
Must fill out Special Events Application and approved by Prev Med prior to EVERY event
LicensureAll Food vendors or Special Events Food Sales -Should have a food handlers permit issued by the Preventive Medicine Authority.
The End
Any Questions or Comments?
References
TB MED 530/ NAVMED P-5010/ AFMAN 48-147_IP
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