food safety in schools - york

Food Safety In Schools

Learning Modules

Safe food handling for student nutrition programs

Learning module 1

Food-borne illness

• Welcome to the York Region Food for Learning “Safe food handling learning modules”

• The learning modules are designed to provide you with safe food handling practices for your school’s breakfast and snack programs

• The modules will provide you with the information you need to know on how to prepare, store and serve food in a safe manner

• Each module will:

– Clearly outline objectives that will be covered

– Provide practical questions to help you review and reinforce key objectives

Safe food handling learning modules


• Module 1 – Food-borne illness

• Module 2 – Personal hygiene

• Module 3 – Safe food preparation: Clean

• Module 4 – Safe food preparation: Separate

• Module 5 – Safe food preparation: Cook

• Module 6 – Safe food preparation: Chill

• Module 7 – Food safety when shopping

Module 1 – Food-borne illness

• In this module, you will learn:

– What is food-borne illness

– How micro-organisms cause food-borne illnesses

What is food-borne illness

• Sickness caused by eating unsafe food

• Also know as “food poisoning”

• Common symptoms include:

⁻ Diarrhea

⁻ Vomiting

⁻ Abdominal cramps

⁻ Fever

⁻ Chills

Causes of food-borne illness

• There are four causes of food-borne illness:

– Microbiological contamination

– Allergens

– Physical contamination

– Chemical contamination

Microbiological contamination

• Micro-organisms:

– Are small living things that cannot be seen

– Can make people sick

– Include bacteria, viruses, fungi

Microbiological contamination Micro-organisms can be transmitted to food when: • People cough or sneeze on food • People do not wash their hands properly • Insects or rodents come into contact with food • Food is stored at unsafe temperatures that allow bacteria

to grow to unsafe levels • Food is not thoroughly cooked to a temperature that kills

the micro-organisms • Kitchen surfaces, utensils and equipment are not

properly cleaned and sanitized

Allergens

• Food allergies or sensitivities to certain food are a problem for many people

• It is estimated that as many as 5-6% of young children have food allergies in Canada

• Any food can be a hazard for a person who is allergic or sensitive to it

Allergens The following foods cause the most common and severe allergic reactions:

• Milk

• Eggs

• Peanuts

• Sesame seeds

• Soy

• Wheat

• Additives (sulphites)

• Seafood

• Tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia, pecans, pine nuts, pistachios, walnuts)

• Symptoms to food allergies can appear immediately or some time after the product is consumed

• Allergic reactions can cause many symptoms: – Digestive: Vomiting, diarrhea, nausea or swelling

– Respiratory: Coughing, sneezing, tightness in the chest, trouble breathing due to swelling of the throat and tongue, or runny or stuffy nose

– Skin rashes: Eczema or hives

Allergens

• Anaphylaxis or anaphylactic shock occurs when a person experiences any of these symptoms, including a drop in blood pressure

• Anaphylaxis starts within minutes of food contact

Anaphylaxis

Allergens

• To prevent allergic reactions:

– Avoid ingredients known to cause allergic reactions when possible

– Have an accurate and up-to-date recipe binder

– Avoid cross-contamination with other foods

– Have an emergency procedure for handling allergic reactions available

Physical contamination • Physical contamination occurs when hazards

accidently get into food

• Hazards include:

– Dirt

– Hair

– Broken glass

– Nails

– Staples

– Bits

– Other objects

Chemical contamination

• Dissolved metal in food can cause chemical food poisoning

• Adulteration occurs when chemicals (insecticides, cleaning chemicals) get into food by accident through cross-contamination and cause food poisoning

Chemical contamination

• To prevent accidental chemical contamination:

– Never store chemicals with food

– Never leave chemical products or cleaning cloths used with chemicals on food preparation surfaces

– Properly label all chemicals with the product name and contents

– Allow surfaces to dry after cleaning before putting food on tables

Who is at risk? • Anyone who eats food that has not been handled safely

• School-age children are at higher risk of contracting food-borne illness and becoming more seriously ill

• Others at risk include pregnant women, seniors and people with weakened immune systems

Foods that can cause food-borne illness

• Any type of food that can support the growth of micro-organisms and/or the production of their toxins can cause food-borne illness

• This includes, but is not limited to:

• Looking or smelling food will not indicate that it is

unsafe

Interested in being a certified food handler?

The YorkSafe Food Handler Certification program is available to anyone who is interested in food safety and/or becoming a certified food handler. Benefits include: ⁻ Become trained and certified in

food handling ⁻ Learn how to prevent food-borne

illnesses ⁻ Obtain a provincially recognized

certificate that employers value

Online register, online modules and schedules available at www.york.ca/foodsafety or call Health Connection 1-800-361-5653, TTY 1-866-512-6228

http://www.york.ca/foodsafety

REVIEW QUESTIONS

Question 1: Eggs and yogurt can cause a serious allergic reaction in some people.

TRUE FALSE

Question 2: If chemicals are put into different, smaller containers or spray bottles, they must be labelled with product name and contents.

TRUE FALSE

Question 3: A cleaning solution is spilled on a counter and not wiped off; food is then prepared on that counter. This is an example of what type of contamination?

a. Allergen

b. Chemical

c. Microbiological

d. Physical

ANSWERS

Question 1: Eggs and shellfish can cause a serious allergic reaction in some people.

TRUE FALSE

ANSWERS

Question 2: If chemicals are put into different, smaller containers or spray bottles, they must be labelled with product name and contents.

TRUE FALSE

Question 3: A cleaning solution is spilled on a counter and not wiped off; food is then prepared on that counter. This is an example of what type of contamination?

a. Allergen

b. Chemical c. Microbiological

d. Physical

ANSWERS

Questions?

York Region Health Connection

1-800-361-5653 TTY 1-866-512-6228

www.york.ca/foodsafety

www.york.ca/yorksafe


http://www.york.ca/yorksafe


Learning module 2

Personal hygiene

Module 2 – Personal hygiene • In this module, you will learn:

– The importance of handwashing and the six steps to proper handwashing

– Situations when you should wash your hands

– Proper glove use

– Handling food when you are sick

Handwashing

• Handwashing, when done correctly, is the most effective way to prevent the spread of communicable diseases, including food-borne illness

How to wash your hands 1. Remove jewelry and watches. Wet hands with warm water first.

2. Apply soap. Be sure to use enough liquid soap.

3. Lather well. Lather for 15-20 seconds. Clean wrists, palms, back of hands and between fingers.

4. Rinse. Rinse with warm water. Be sure not to touch the side of the sink.

5. Dry. Dry hands completely with paper towel or with an air dryer.

6. Turn off tap with towel. Use paper towel to turn off the water to protect hands from getting dirty again.

1 2 3 4 5 6

Handwashing • Always wash your hands:

– Before you start work

– Before handling any food

– After handling garbage

– After handling money

– After cleaning, dishwashing, and mopping

– Any time your hands get dirty or contaminated

– After using the toilet, sneezing, coughing or blowing nose

Can I use waterless hand sanitizers?

Waterless hand sanitizers:

• Are not effective on hands which are greasy or dirty

• Are never a substitute for proper handwashing

• Should only be used after proper handwashing

• Choose an alcohol-based hand sanitizer that contains 60 to 90% alcohol

• Read the expiration date on the container

When to use gloves • Gloves can be used instead of bare hands, but gloves

will pick up micro-organisms the same way hands do

• You must wash your hands before and after putting on a pair of gloves

• Use new gloves when you change tasks or after any contamination

• Use gloves if you have a cut or burn on your hands

• Throw away used gloves

Hats and hairnets • Everyone should wear headgear (hats or hairnets)

that cover all the hair, keeping hair off the forehead and the back of the neck

• This helps to keep hair out of food and off of food contact surfaces

• It also discourages people from touching their hair

and contaminating their hands

Serving food

• Food handlers should avoid touching food directly whenever possible

• Utensils like tongs, spoons and scoops can prevent micro-organisms on your hands from getting into food

• Napkins or sheets of waxed paper and gloves to pick up foods like bread, cheese and fruit without directly touching the food with your hands

When you are sick • When you are sick, your body produces more micro-

organisms than it does when you are healthy

• You must not prepare or serve food if you have:

– Persistent coughing or sneezing

– Diarrhea

– Vomiting

– Fever and/or

– Sore throat

Sick policy A sick policy should be in place so that volunteers who are sick with vomiting and/or diarrhea do not participate in food preparation until they are symptom free for 48 hours

REVIEW QUESTIONS

Question 1: You do not have to wash your hands after you sneeze as long as you contain it with a tissue.

TRUE FALSE

Question 2: When wearing gloves, hands do not have to be washed after use.

TRUE FALSE

Question 3: A person with diarrhea can handle food as long as they practice proper handwashing.

TRUE FALSE

Question 4: Can a food handler perform regular food preparation duties with a cut finger?

a. Yes, with the use of antiseptic between jobs.

b. Yes, if the cut is bandaged and gloves are worn over the bandage.

c. Yes, with a doctor’s note to show that the cut is not contagious.

d. No, the food handler should be exempt from food preparation until the cut is healed.

Question 1: You do not have to wash your hands after you sneeze as long as you contain it with a tissue.

TRUE FALSE

ANSWERS

Question 2: When wearing gloves, hands do not have to be washed after use.

TRUE FALSE

ANSWERS

Question 3: A person with diarrhea can handle food as long as they practice proper handwashing.

TRUE FALSE

ANSWERS

Question 4: Can a food handler perform regular food preparation duties with a cut finger?

a. Yes, with the use of antiseptic between jobs.

b. Yes, if the cut is bandaged and gloves are worn over the bandage.

c. Yes, with a doctor’s note to show that the cut is not contagious.

d. No, the food handler should be exempt from food preparation until the cut is healed.

ANSWERS

Questions?


1-800-361-5653 TTY 1-866-512-6228






Learning module 3

Safe food preparation: Clean


• Module 1 – Food-borne Illness







• The following module addresses how to safely prepare food and prevent food-borne illness:

–Clean

– Separate

– Cook

– Chill

Module 3 – Safe food preparation: Clean

Module 3 – Safe food preparation: Clean


– The difference between cleaning and sanitizing

– How to clean utensils and food contact surfaces

– How to sanitize utensils using a 2-sink or 3-sink compartment method

– How to use test strips to test sanitizer concentration levels

⁻ Wash hands with soap and warm water for 15 to 20 seconds

⁻ For leafy vegetables (e.g. lettuce), peel off outer leaves that are bruised or damaged

⁻ Wash fruits and vegetables under cool running tap water

⁻ Pat dry using a clean kitchen towel or paper towels

How to wash fruits and vegetables

Cleaning and sanitizing hard surfaces

• Cleaning is the physical removal of visible soil from the surfaces of equipment and utensils

• Sanitizing refers to reducing the number of bacteria to safe levels with the use of an approved sanitizer or very high water temperatures (sanitizing cycle of commercial dishwashers)

• Consult with the school custodian to confirm the policy on the use of approved sanitizers (e.g. Swiss Clean and Green)

How to clean hard surfaces • Remove any obvious pieces of food, dirt or other

debris

• Start from the cleanest to the dirtiest

• Use cleaning chemicals and friction (e.g. scrubbing) to remove the rest

• Rinse with hot water to remove cleaning chemicals

Dishwashing

• Depending on the room set-up, you may find either two sinks or three sinks available for dishwashing

• Clean larger equipment as you would smaller items

• Submerge in sanitizing solution. If it is too big to submerge, spray with sanitizing solution and let air dry

Dishwashing

For kitchen equipment and cooking utensils 1. Scrape or pre-

rinse

2. Clean (sink 1)

3. Rinse (sink 2)

4. Sanitize (sink 3)

5. Air dry

Dishwashing

If you only have two sinks, a plastic dishpan can be used as the third sink

Dishwashing • All machines must have gauges that show wash and rinse

temperatures

• The wash temperature should be maintained at a temperature no lower than 60oC (140oF) or higher than 71oC (160oF). This is the ideal temperature range to remove food debris without baking food onto utensils

• The water temperature in this cycle must reach 82oC (180oF) or higher for at least 10 seconds

• Mechanical dishwashers should be regularly cleaned and maintained to keep them working properly and to reduce servicing costs

School board approved sanitizers for cleaning hard surfaces and utensils

1. Ask your custodian for one of the following sanitizers for dishes, utensils and surfaces for food:

• Zochlor – ask custodian for dilution instructions

OR

• Another school-approved product

Sanitizing surfaces

⁻ Surfaces include tables, taps, fridge door handles etc.,

⁻ Speak to your school custodian to obtain a sanitizing solution or disinfecting wipes

⁻ Due to school board’s health and safety policies, the sanitizing solution must be prepared by the school custodian

Sanitizing solution: Placed in a labeled spray bottle

Disinfecting wipes: Follow manufacturer’s recommendations on use

Sanitizing surfaces

Test strips

• It is important to mix chemicals properly

• Not using enough chemicals will mean micro-organisms are not being killed, using too much can lead to chemical contamination

• Types of chemical sanitizers:

– Chlorine-based products

– Quaternary ammonium-based products

– Iodine-based products

Test strips • Chlorine-based products

– Commonly used product is household bleach

– Required to be at a strength of 100 ppm for multi-use utensils and 200 ppm for food contact surfaces

• Quaternary ammonium-based products – Need to be used according to manufacturer directions

– Required to be at a strength of 200 ppm for multi-use utensils and 400 ppm for food contact surfaces

• Iodine-based products – Need to be used according to manufacturer directions

– Required to be at a strength of 25 ppm

VIDEO

The following video brings together all the concepts that were learned in this module

https://youtu.be/k4mtHPA4O9w

https://youtu.be/k4mtHPA4O9w

REVIEW QUESTIONS

Question 1: The proper procedure for washing dishes in a three-compartment sink is:

a. Scrape/pre-rinse, wash, rinse, sanitize, air dry

b. Scrape/pre-rinse, wash, sanitize, rinse, air dry

c. Scrape/pre-rinse, wash, sanitize, rinse

d. Wash, rinse, sanitize

Question 2: At what strength should chlorine-based sanitizing solution be when sanitizing multi-use utensils?

a. 25 ppm

b. 100 ppm

c. 200 ppm

d. 400 ppm

Question 3: At what strength should chlorine-based sanitizing solution be when sanitizing food contact surfaces?

a. 25 ppm

b. 100 ppm

c. 200 ppm

d. 400 ppm

Question 4: High temperature mechanical dishwashers must reach a sanitizing rinse temperature of:

a. 74oC (165oF)

b. 77oC (170oF)

c. 82oC (180oF)

d. 100oC (212oF)

ANSWERS

Question 1: The proper procedure for washing dishes in a three-compartment sink is:

a. Scrape/pre-rinse, wash, rinse, sanitize, air dry

b. Scrape/pre-rinse, wash, sanitize, rinse, air dry

c. Scrape/pre-rinse, wash, sanitize, rinse

d. Wash, rinse, sanitize

Question 2: At what strength should chlorine-based sanitizing solution be when sanitizing multi-use utensils?

a. 25 ppm

b. 100 ppm

c. 200 ppm

d. 400 ppm

Question 3: At what strength should chlorine-based sanitizing solution be when sanitizing food contact surfaces?

a. 25 ppm

b. 100 ppm

c. 200 ppm

d. 400 ppm

Question 4: High temperature mechanical dishwashers must reach a sanitizing rinse temperature of:

a. 74oC (165oF)

b. 77oC (170oF)

c. 82oC (180oF)

d. 100oC (212oF)

Questions?


1-800-361-5653 TTY 1-866-512-6228






Learning module 4

Safe food preparation: Separate


– Clean

– Separate

– Cook

– Chill

Module 4 – Safe food preparation: Separate

• In this module you will learn:

– How to prevent cross-contamination

– How to store and refrigerate foods

– The danger zone

Module 4 – Safe food preparation: Separate

Cross-contamination • Cross-contamination is the transfer of bacteria from

one food item to another

• This occurs when bacteria from raw food are transferred to a cooked or ready-to-eat food

• Cross-contamination can happen in three ways:

1. People-to-food

2. Food-to-food

3. Equipment-to-food

1. People-to-food

– Contamination can happen when serving food to students

– Program volunteers should avoid touching food directly whenever possible

– Clean utensils such as tongs, spoons and scoops can prevent micro-organisms on your hands from getting into the food

Cross-contamination: People-to-food

2. Food-to-food

– Food in the refrigerator must be properly stored to prevent cross-contamination

– Keep food in the refrigerator at a temperature of 4oC (40oF) or lower

Cross-contamination: Food-to-food

2. Food-to-food

– All fridges must have thermometers that can be easily seen and are accurate

– Foods that need to be refrigerated should be placed in a cooler with an ice pack after purchase, taken to the school and not stored at room temperature

Cross-contamination: Food-to-food

• Top: place cooked and ready-to-eat foods on top shelf

• Middle: Place unwashed, raw fruits and vegetables and foods that will be reheated on the middle shelf

• Bottom: Place eggs, raw meat, poultry and seafood on the bottom shelf

How to refrigerate


– The best way of avoiding cross-contamination between raw food and ready-to-eat food is to have separate equipment, utensils, cutting boards and preparation areas for each

– All equipment must be washed, rinsed and sanitized often, especially between uses

Cross-contamination: Equipment-to-food


– Keep all reuseable grocery bags clean and wash them regularly if used

– Wash kitchen towels, sponges and cloths often

Cross-contamination: Equipment-to-food

What is the Danger Zone? • The Danger Zone is the

temperature range between 4°C (40°F) and 60°C (140°F) and is the range where bacteria grow the fastest

• To reduce the amount of time food is left in the Danger Zone:

– Prepare food in small batches

– Prepare food close to serving time

VIDEO


https://www.youtube.com/watch?v=9c0EhW1NteA



REVIEW QUESTIONS

Question 1: A refrigerator should be at what temperature?

a. 4°C (40°F)

b. 10°C (10°F)

c. 2°C (36°F)

Question 2: Ready-to-eat foods should be placed on which shelf?

a. Bottom

b. Middle

c. Top

ANSWERS

Question 1: A refrigerator should be at what temperature?

a. 4°C (40°F)

b. 10°C (10°F)

c. 2°C (36°F)

Question 2: Ready to eat foods should be placed on which shelf?

a. Bottom

b. Middle

c. Top

Questions?


1-800-361-5653 TTY 1-866-512-6228






Learning module 5

Safe food preparation: Cook


– Clean

– Separate

–Cook

– Chill

Module 5 – Safe food preparation: Cook


– Why food must be cooked to its proper temperature

– About the Danger Zone

– How to safely cook food

– The importance of using food thermometers

Module 5 – Safe food preparation: Cook

Keeping food HOT

• Cook foods to a high enough temperature for the required amount of time to prevent the growth of harmful bacteria

• Hot holding is the action of keeping food hot after cooking

• Hot foods must be kept at 60°C (140°F) or higher to prevent bacterial growth and food-borne illness

• Use a probe thermometer to monitor temperatures regularly during the holding time

VIDEO


https://www.youtube.com/watch?v=SXmWQWN-syE






The YorkSafe Food Handler Certification program is available to anyone who is interested in food safety and/or becoming a certified food handler Benefits include: ⁻ Become trained and certified in






REVIEW QUESTIONS

Question 1: What is the Danger Zone?

Question 2: what temperature should food be hot held?

a. 4°C (40°F)

b. 60°C (140°F)

c. 85°C (185°F)

ANSWERS Question 1: What is the Danger Zone?

4°C (40°F) – 60°C(140°F)

Question 2: what temperature should food be hot held?

a. 4°C (40°F)

b. 60°C (140°F)

c. 85°C (185°F)

Questions?


1-800-361-5653 TTY 1-866-512-6228






Learning module 6

Safe food preparation: Chill


– Clean

– Separate

– Cook

–Chill

Module 6 – Safe food preparation: Chill

Module 6 – Safe food preparation: Chill


– The importance of keeping food at 4°C

– The importance of using thermometers

– How to properly cool food

– The Danger Zone

• Chilling food properly is one of the most effective ways to reduce the risk of food-borne illness

• Keep your fridge at 4°C (40°F)

- Use a thermometer in your fridge and check the temperature often

Refrigerate promptly

Refrigerate promptly • Chill perishable foods within two hours of purchase

or preparation

• Refrigeration does not prevent bacterial growth, but the cold temperature slows the growth of harmful bacteria

• Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F)

The refrigerator • Keep the fridge at 4°C (40°F) or lower

• Keep an appliance thermometer in your refrigerator and check it often to make sure that it is at the correct temperature

• Make sure your refrigerator is in good working order

• If the fridge is not operating, speak to your school administrator

How to cool foods quickly

• For quick food cooling: – Use shallow pans to allow air circulation – Portion food into smaller containers – Refrigerate immediately – Freeze immediately – Use an ice bath and stir food continuously

• Seal packages after they are opened • Refrigerate uneaten food (e.g. condiments,

vegetables and dairy products)

Hot food must be cooled properly

• Divide large amounts of leftovers into shallow containers for quicker cooking in the fridge

• Refrigerate leftovers promptly and use them as soon as possible

• Allow cool air to circulate around the food

Leftovers • Do not use leftovers that

have been left out at room temperature for longer than two hours – remember Danger Zone e.g. pizza

• Re-heat to a high temperature and use leftovers within two to three days of cooking

VIDEO


https://www.youtube.com/watch?v=zOOk4wV-CYc




REVIEW QUESTIONS

Question 1: You don’t need a thermometer to check the temperature of the fridge.

TRUE FALSE

Question 2: The most effective way to reduce the risk of food-borne illness is to:

a. Wash your hands

b. Chill food properly

c. Keep foods at the right temperature

d. All of the above

Question 3: the temperature of a refrigerator should always be:

a. 10°C (50°F)

b. 8°C (46.4°F)

c. 4°C (40°F)

d. 5°C (41°F)

Question 4: The best way to cool foods quickly is to:

a. Use shallow pans to allow air circulation

b. Portion food into smaller containers

c. Refrigerate immediately

d. Freeze immediately

e. Use an ice bath and stir food continuously

f. All of the above

Question 1: You don’t need a thermometer to check the temperature of the fridge.

TRUE FALSE

ANSWERS

Question 2: The most effective way to reduce the risk of food-borne illness is to:

a. Wash your hands

b. Chill food properly

c. Keep foods at the right temperature

d. All of the above

Question 3: the temperature of a refrigerator should always be:

a. 10°C (50°F)

b. 8°C (46.4°F)

c. 4°C (40°F)

d. 5°C (41°F)

Question 4: The best way to cool foods quickly is to:

a. Use shallow pans to allow air circulation

b. Portion food into smaller containers

c. Refrigerate immediately

d. Freeze immediately

e. Use an ice bath and stir food continuously

f. All of the above

Questions?


1-800-361-5653 TTY 1-866-512-6228






Learning module 7

Food safety when shopping

Module 7 – Food safety when shopping


– How to identify an inspected food establishment

– Grade A, B, and C eggs

– Difference between expiry and best before dates

– How to purchase dairy, canned and dry foods

Inspected food source • An inspected source is food prepared at premises such as

supermarkets, wholesalers, distributors, and farmer’s markets, where the premises has been inspected by government officials for compliance to legislation.

• In York Region, food premises’ inspection reports can be reviewed at www.york.ca/YorkSafe

http://www.york.ca/YorkSafe

…when grocery shopping

Dry goods

• Check packages for dampness or mould which could be signs of spoilage or bacterial growth

• Check packages for holes or tears which could be evidence of an infestation

Dairy products

• Check for the best before date

• Refrigerate within two hours of purchase

Eggs • Check eggs for cracks,

feathers or feces

• All eggs sold in grocery stores will have the Grade A stamp on the carton

Three Types of Eggs Grade A eggs

⁻ Sold at retail markets. Food premises can use them.

⁻ Sold at grocery stores and purchased for personal use.

Grade B eggs

⁻ Can be used for commercial baking or further processing only.

Grade C eggs:

⁻ Cannot be sold to consumers or used by food premises.

⁻ Sold to commercial processors for further processing.

Canned foods • Avoid cans that are:

– Bulging: Bacteria can enter cans with tiny holes caused from dents and rusted seams

– Leaking

– Missing labels or have unreadable labels

– Rusted

– Severely dented or denting at the seam or rim – potential hazard

– Swollen

Expiry vs. best before dates • Expiry dates

– After the expiry date, the food may not have the same microbiological and physical stability and nutrient content declared on the label

– Food should not be eaten passed the expiration date

• Best before dates – Best before dates must appear

on prepackaged foods that will keep fresh for 90 days or less

– It only applies to unopened products

– Once opened, the product should be consumed quickly

– Foods such as milk and cheese should not be consumed passed the best before date

Food storage • It is important to ensure you keep food products, or

stock, are stored in ways that will keep them safe and fresh

• Use FIFO rule

– First in, first out

– Sort foods by their best before or expiration dates

– Products without these dates should be dated when they are received

– New products should be put behind older products to ensure that older products are used first

Pest control

• The best way to control a pest infestation is to prevent it from happening in the first place

• Pest control does not replace good sanitation. The cleaner the premises, the easier it will be to control pests

Pest control

• Do

– Store all food and supplies at least 15 cm (6 inches) off the floor

– Keep grains and open bulk food products in sealed metal or heavy plastic containers

– Keep break rooms, washrooms and locker rooms clean and dry

• Do not – Accept/buy anything with

signs of pests, like gnawing or feces

– Keep cardboard packaging around; it can carry cockroach eggs

– Let spilled food attract pests; clean up any spills right away

– Leave garbage where it will attract pests; store properly

REVIEW QUESTIONS

Question 1: What grade of eggs should you purchase for your program?

a. Grade A

b. Grade B

c. Grade C

Question 2: Food can be consumed after the expiry date.

TRUE FALSE

Question 3: The first in, first out, or FIFO rule means:

a. Rotating stock to be sure the oldest products are used

first

b. Food that is placed in the oven first should be the first food to come out

c. Storing foods, being sure that frozen foods are put away first when they are received

d. Making sure ready-to-eat foods are stored above raw foods, on the first shelf in the fridge

ANSWERS Question 1: What grade of eggs should you purchase for your program?

a. Grade A

b. Grade B

c. Grade C

Question 2: Food can be consumed after the expiry date.

TRUE FALSE

ANSWERS

Question 3: The first in, first out, or FIFO rule means:

a. Rotating stock to be sure the oldest products

are used first

b. Food that is placed in the oven first should be the first food to come out

c. Storing foods, being sure that frozen foods are put away first when they are received

d. Making sure ready-to-eat foods are stored above raw foods, on the first shelf in the fridge

Questions?


1-800-361-5653 TTY 1-866-512-6228





food safety in schools - york

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