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Session OneSession OneServing Safe FoodServing Safe FoodSession OneSession OneServing Safe FoodServing Safe Food
A Program Developed byA Program Developed by
FDEP Safety OfficeFDEP Safety Office
for thefor the
Division of Recreation and ParksDivision of Recreation and Parks
A Program Developed byA Program Developed by
FDEP Safety OfficeFDEP Safety Office
for thefor the
Division of Recreation and ParksDivision of Recreation and Parks
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Training ObjectivesTraining Objectives
Protecting PeopleSafety of FoodFood QualityCosts and Benefits:
Reduced Liabilities
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What Do You NeedWhat Do You NeedTo Know AboutTo Know AboutFood Safety?Food Safety? Diseases and their
symptoms Where hazards can
be prevented Personal hygiene
and the spread of disease
Keeping injured or ill employees from contaminating food
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RegulationRegulationYou MUST comply with all
city, county and state laws and regulations involving food safety
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Food Safety ChallengesFood Safety Challenges
Foodborne illnessesFoods that are highly prone to
contaminationContamination, Cross-
Contamination, and Clean verses Sanitary
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Session One Quiz!Session One Quiz!
1. Foodborne illnesses are diseases that are carried or transmitted to people by food. True or False
2. By making the mistake of preparing food a day or more in advance of serving is one of the leading causes of food contamination.
True or False
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3. Cross-Contamination is _________________________.
4. Sanitary means that everything used in food preparation is emersed in chemical solutions. True or False
5. List three physical hazards to food safety.
6. Potentially hazardous foods are those foods that are dry and contain low protein levels.
True or False
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Session Two: Food Safety:Session Two: Food Safety: Are You Up To The Challenge? Are You Up To The Challenge?
Biological HazardsChemical HazardsPhysical Hazards
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Session Two ObjectivesSession Two ObjectivesYou will be able to identify
biological, chemical and physical hazards associated with food
You will be able to describe how bacteria multiply in food
You will be able to understand the concept of “temperature danger zone”
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BiologicalBiologicalThe examination of the biologicalThe examination of the biologicalhazards associated with foodhazards associated with food
What are biological hazards? Bacteria are of the greatest
concern because of their rapid rate of reproduction
Bacteria love warm, moist, low acid, and high protein foods
FATTOM
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Bacterial ControlBacterial Control
Temperature and Time - the most important factors!
Using FATTOM, bacterial growth can be experienced whenever food is received, stored, thawed, prepared, cooked, cooled, held, served or reheated
Set up bacteriological barriers
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Bacterial Foodborne Bacterial Foodborne IllnessesIllnesses
InfectionIntoxicationDuration of IllnessSymptomsSourceFoods involvedPrevention
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VirusesVirusesProtein-wrapped genetic
materialNot complete cells and do not
reproduce in foodMay survive cooking and
freezingCan be transmitted by food and
food-contact surfaces
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VirusesVirusesCan cause serious illness
such as Hepatitis AContaminate food through
poor personal hygiene, contaminated water or through shellfish
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Parasites and FungiParasites and Fungi
Parasites are micro-organisms that need a host to survive
Can be killed by thorough cooking or freezing
Molds - usually microscopic - colonies can been seen as fuzzy growths
Yeasts - need sugar and moisture - appears as bubbles or slime
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ToxinsToxins
Fish Toxins Puffer fish, moray eels,
and freshwater minnows contain natural toxins
Amberjack, barracuda and large snappers can carry ciguatoxin (ciguateria)
Plant Toxins Some mushrooms Jimson weed and
water hemlock Jelly made from
apricot kernels
Cooking or freezing do not destroy all plant toxins
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Chemical HazardsChemical Hazards
PesticidesFood additives and preservativesCleaning and sanitizing chemicalsToxic metalsLubricants used on equipmentPersonal care productsPaints
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Physical HazardsPhysical HazardsWhat are some of the physical
hazards associated with food?Glass to scoop ice - good or badChilling glasses in ice - good or
badCleaning can openersOther examples??
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Session Two Quiz!Session Two Quiz!1. What is the temperature danger
zone? ___________________________
2. Bacteria that can cause foodborne illnesses come from only sewage tainted waters. True or False
3. List the two most important factors in controlling bacterial hazards associated with food.
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4. Good personal hygiene is the most important factor in controlling foodborne viruses. True or False
5. Always use lead or lead-based pots and pans. True or False
6. Molds can grow on almost any food. True or False
7. What does the acronym FATTOM mean?
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Session Three:Session Three:A Practical Food Safety A Practical Food Safety
SystemSystem
Proper HandwashingSupporting Good Personal Hygiene
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Session Three ObjectivesSession Three Objectives
Understanding of the link between personal hygiene and foodborne illnesses
List the basic standards for personal hygiene
Setting the example is the best policy
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HandwashingHandwashing
At least one sink available for only handwashing
Hot and cold faucetsHand SoapSanitizing LotionsSingle use paper towels or
dryers
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Hand CareHand Care
Keep nails short and clean
Do not touch hair, clothes or skin
Cover all cuts and sores Never touch the insides
of glasses or eating surfaces of tableware
Wash hands before putting on any food preparation gloves
Change gloves as soon as they become soiled or torn and before beginning any new task
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Rules For GoodRules For GoodPersonal HygienePersonal Hygiene
Wash hair and bathe dailyWear clean clothing when
preparing foodWear hair restraints, if
necessaryNever wear jewelry
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Illness and Injury HygieneIllness and Injury Hygiene
Illness: Employees should never participate in food preparation if they are experiencing:
Fever Diarrhea Nausea or vomiting Sore throat or sinus
infection
Injury: All cuts, burns, boils,
sores and infectious areas of the body should be bandaged while preparing food
Be safe! Employees needing to be bandaged should not prepare food
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Other Hygiene Other Hygiene PracticesPractices
Tasting food during preparation
Eating and smoking areasStorage of personal itemsRestrooms
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Supporting GoodSupporting GoodPersonal HygienePersonal Hygiene
Reporting Illness: FDA’s 1993 Food Code
Contagious diseases such as Salmonella typhi, Hepatitis, E. coli
Be careful when applying restrictions - ADA
Avoid cross-contamination by not allowing the same employee to :
Work with both raw and cooked foods
Wash dirty dishes and stack clean ones
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Supervisors should schedule tasks to avoid cross-contamination
Supervisors should set a good example by practicing good personal hygiene
Supervisors should not act hastily in excluding employees from food preparation
Remember - the law protects the confidentially of employees who report having illnesses
Supporting GoodSupporting GoodPersonal HygienePersonal Hygiene
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Session Three Quiz!Session Three Quiz!
Crossword Puzzle!Crossword Puzzle!
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Session Four:Session Four:Three Stages OfThree Stages Of
Providing Safe FoodProviding Safe Food
Hazard Analysis Critical Control Plan (HACCP)
Training your employeesEvaluating your training
program
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Session Four ObjectivesSession Four Objectives
You will understand the general principles of HACCP
You will be able to asses food safety hazards
You will be able to identify critical control points
You will be able to set up procedures for the control of critical control points
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Step One: Creating a Hazard Analysis Step One: Creating a Hazard Analysis Critical Control Point SystemCritical Control Point System
Identifies the foods and procedures that are most likely to cause foodborne illnesses
Built in procedures that reduces the risk
A system for monitoring food safety
Building a HACCP System Assessing the hazards Identifying CCPs Setting up SOPs for CCPs Monitoring CCPs Corrective Actions Record Keeping Verification
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Assessing HazardsAssessing Hazards
Identify potentially hazardous foods
Flow of foodIdentifying hazardsRisk elimination
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Assessing CCPsAssessing CCPs
Identify CCPs needed to keep each recipe or previously prepared food safe
CCPs differ for each food and method of preparation
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Control of CCPsControl of CCPs
Set standards for each CCP - time, temperature, or other requirements
May need more than one standard
A clear direction to take specific action
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Monitoring CCPsMonitoring CCPs
Check to see that standards are met
Focus on CCPs throughout the flow of food
Make sure that your employees understand the CCPs
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Corrective ActionsCorrective ActionsIf a standard is not being met, take
corrective action immediatelyEnsure that an employee
understands the corrective actionCorrective actions must meet the
criteria for the STANDARDS that you have initiated
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Record KeepingRecord Keeping
Should be simple and easy to use
Located next to working areasFlowcharts and recipes near
work areasBlank forms hung on
equipment for temperature checks
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VerificationVerificationProves that your system is workingFollow the flow of food to ensure that
what you have decided is correctMake sure that you have identified and
assessed all hazardsMake sure that the CCPs are correctSelected the appropriate corrective
actions
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Step Two:Step Two:Training Your EmployeesTraining Your Employees
Help your employees understand the basics of the HACCP
Discuss CCP monitoring procedures
Help employees adjust their skills to the HACCP methods
Design extra training in needed areas of food safety
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Adapting Your HACCPAdapting Your HACCP
Quick Service Operations (Bringing in already prepared foods)
Outdoor ServiceCentral KitchensVending Machines
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Step Three: Evaluating Step Three: Evaluating Your Food Safety Training Your Food Safety Training
Does Your Training Cover:The benefits of practicing food safetyPotentially hazardous foodsHow food contamination occursTime and Temperature standardsThe personal hygiene and food safety
linkCross-contamination prevention
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Session Four Quiz!Session Four Quiz!
1. When introducing your food safety system it is important to keep the lines of communication open. True or False
2. On-the-job performance is the measure of the success of your food safety system. True or False
3. The protection of food during the flow of food can be accomplished by initiating a HACCP. True or False
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4. There is no need to worry about time and temperature when bringing in prepared foods. True or False
5. Packaged goods from vending machines that contain potentially hazardous foods should be dispensed in their original wrappers. True or False
6. Home canned foods should be allowed whenever they are available.
True or False
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Session Five: Food Purchasing,Session Five: Food Purchasing,Storage, and Preparation Safety Storage, and Preparation Safety
General Purchasing GuidelinesGeneral Receiving GuidelinesGeneral Storage Guidelines: Cold
Storage, Deep Chilling Storage, Freezer Storage, and Dry Storage
General Preparation Safety Guidelines
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Session Five ObjectivesSession Five Objectives
Understand how to establish purchasing guidelines
Understand how to use storage equipment and facilities appropriately
Understand the basic principles on how to keep food safe throughout the preparation and service stages
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Safe Food PurchasingSafe Food Purchasing
Meats and Game MeatsEggs and Dairy productsPre-Packaged FoodsFresh Produce
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Receiving Safe Food Receiving Safe Food
Establish standards for receiving each kind of food
Ensure that goods arrive in sanitary condition, handled properly, and stored appropriately
Expiration dates and use-by datesQuickly put items into storageKitchen area should be clean, well
lighted, and pest free
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Safe Storage of FoodSafe Storage of Food
FIFO - First In, First OutEstablish a Corrective Action Policy for
when foods have been time or temperature abused, passed an expiration or used-by date
Clean up all spills and leaks immediatelyStore cleaning supplies and other
chemicals separately
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Safe Storage of FoodSafe Storage of FoodRefrigerated Storage
- Keep temperature at 40 degrees
- Store cooked and ready to eat foods above raw foods
- Never line shelvesFreezer Storage
- Keep temperature at 0 degrees or lower
- Never refreeze thawed food until it is cooked
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Safe Storage of FoodSafe Storage of FoodFresh Produce - store most fruits and
raw vegetables at 40 to 45 degreesDairy Products - store at an internal
product temperature of 40 degrees or lower (ice cream at 6 to 10 degrees)
Dry and Canned Goods - store at temperatures between 50 to 70 degrees
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Important Reminders!Important Reminders!
Food must be kept out of the Temperature Danger Zone - 40 - 140 degrees and safe from all sources of contamination
Store food in original packaging Never re-use old packaging or containers Repackage foods in clean containers Never store foods in un-approved areas
such as locker rooms or restrooms Keep food away from sewer and water
lines
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SAFE FOODHANDLINGSAFE FOODHANDLING
Require strict personal hygieneIdentify all potentially hazardous
foodsTime and Temperature rule
observanceKeep raw products away from
ready-to-eat foods
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Avoid cross-contaminationCook foods to above
recommended temperatureKeep hot foods hot and cold
foods coldReheat food to an internal
temperature of at least 165 degrees for at least 15 seconds
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Training Objectives Review
1. An unacceptable food storage area is under the kitchen sink. True or False
2. FIFO means First In, First Out.
True or False
3. It is OK to use foods that have passed their expiration date. True or False
4. Shelves in the refrigerator should always be wrapped in clear plastic sheeting. True or False
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5. The Temperature Danger Zone is 35 degrees to 120 degrees. True or False
6. Dry and Canned Goods should be stored with cleaning chemicals. True or False
7. It is OK to purchase foods that have an out of date “use by” date as long as the packaging looks undamaged.
True or False
8. Frozen foods should be kept at temperatures of 0 degrees or less. True or False
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Session Six:Session Six:Facilities and EquipmentFacilities and Equipment
Proper designProper equipmentUtilitiesLighting and VentilationWaste ManagementCleaning and SanitizingPest Management
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Session Six ObjectivesSession Six Objectives
Learn about selecting the proper equipment
How to supervise cleaning and sanitizing
Understand the importance of waste management
Identify methods for effective pest control
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FacilitiesFacilities
Workflow PatternsDry StorageRestroomsFlooringWalls and Ceilings
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EquipmentEquipmentUse only NSF or UL approved equipment
- Easily cleanable by normal methods
- Non-toxic, non-absorbent, corrosion resistant, and non-reactive
Cutting Boards - bacteria can survive and grow in cracks, cuts and scratches
Dishwashers - high-temperature or chemical sanitizing
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UtilitiesUtilities
Water - potable with sufficient pressure (needs to be heated to at least 180 degrees for high-temperature dishwashing machines)
Plumbing - Avoid cross-connection, backflow, and back siphonage situations
Sewage - keep sewer water and solids from contaminating food
Electricity - outlets and wiring should be safe and sufficient for equipment
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Lighting and VentilationLighting and VentilationLighting -
- Bright enough to reveal dirt and stains
- Avoid placing where broken glass can contaminate food
Ventilation
- doors and windows MUST be screened
- exhaust hoods over cooking areas
- use screened outside air intakes
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Waste ManagementWaste Management
Garbage - remove as soon as possible (garbage from other areas should not be carried to or through the food preparation area): provide enough containers and dumpsters (should be leak proof and easily cleanable); and should be cleaned and sanitized regularly
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Waste ManagementWaste Management
Solid Waste - dry, bulky trash
- use mechanical compactors for cans or cartons (recycle whenever possible!)
- P2 - pollution prevention - practice source reduction
- do not allow solid waste to pile up
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Cleaning and SanitizingCleaning and Sanitizing
All food contact surfaces MUST be washed, rinsed, and sanitized
Detergents - surfactants lessen the surface tension and loosens soil; mild alkaline detergents for fresh soil and strong alkaline detergents for wax, grease and aged, baked, or burnt-on soil
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Solvent Cleaners - also known as de-greasers - grills, oven surfaces, grease stains
Acid Cleaners - used when alkaline cleaners do not work - scaling in dishwashers, rust stains, brass and copper
Abrasive Cleaners - contain scouring agents for rubbing or scrubbing on hard to remove soils - floors or baked-on or burnt-in soils
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SanitizingSanitizingReduces the harmful micro-organismsIs NOT a substitute for cleaningHeat Sanitizing - 165 degrees or higher
(water or air)Chemical Sanitizing - check label for
proper useChlorine and Iodine - use at a temperature
between 75 and 120 degreesDO NOT USE scented or oxygen bleaches
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Utensil CleaningUtensil CleaningDishwashing Machines
- Check cleanliness often
- Flush, scrape, or soak items before washing
- Correctly load the racks - never overload
- Check temperatures
- Check all items as they are removed
- Air dry all items - do not use towels
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Manual Cleaning and Sanitizing
- use a three compartment sink
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Cleaning EquipmentCleaning Equipment
Clean-in-Place Equipment - cleaning solutions pumped through the equipment
Fixed or Immobile Equipment - power, food, detachable parts, wash - rinse - sanitize, air dry, put everything back together
Microwave Units - clean often
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Facility CleaningFacility CleaningFloors - mark area to be cleaned, sweep
the area, mop the area with a detergent solution (mop away from walls and toward a drain), remove excess water, rinse and sanitize
Floor Drains - clean after all other cleaning is accomplished, wear heavy rubber gloves, flush the drain, pour in cleaning detergent and scrub, sanitize
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Facility CleaningFacility CleaningCeiling - check for soil, cobwebs and
condensationRestrooms - clean dailyStorage Areas - store supplies and equipment
in a neat and orderly mannerCleaning Supplies - cloths, sponges and
scrubbing pads (air dry), brushes and mops (hang), buckets and pails (store with other tools)
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Use of Hazardous Use of Hazardous MaterialsMaterials
OSHA and EPA Regulations apply!
HAZCOM ProgramMSDSTraining employees
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Pest ControlPest Control
Establish an Integrated Pest Control Management (IPM) program
Deny pests food, water, and shelterPest-Proof the facilityPest Control methods, if not used
correctly can be hazardous to humans
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Pest Control General Pest Control General PracticesPractices
Use reputable and reliable suppliers Remove garbage quickly and
properly Store recyclables away from the
food service area Properly store all food and supplies Keep cleaning equipment dry Thoroughly clean and sanitize
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That’s A
ll Folks!