1

Produce Safety

Preparation, Handling, and Service

Objectives

At the end of this training session, participants will be able to:1. Identify recommended practices for

handling and preparing fresh produce2. Use FDA recommendations for washing

produce3. Describe recommended practices for

serving foods in the classroom and on salad bars

2

3

Fresh Produce

• Ready-to-eat-food• No “kill step”• Must be safe to be nutritious

4

Food Safety Requirements

• HACCP-based Food Safety Programs required since 2004

• SOPs important part of Food Safety Program• Food safety training/certificate• Are we following the established procedures?

5

Handwashing Practices• Wash your hands

– Before starting work– After using the restroom– Before putting on or changing gloves– After handling chemicals– When changing tasks

• Handwashing benchmark found to be 11 times per hour for school foodserviceSource: Strohbehn, C, Sneed, J., Paez, P., and Meyer, J. 2008. Hand Washing Frequencies and Procedures used in Retail Food Service. Journal of Food Protection, Vol. 71. no. 8.

6

Handwashing Practices

Source: Iowa State University Extension Service

Microorganisms from unwashed hands after using the restroom

Microorganisms from hands washed for the recommended

20 seconds

7

Food Preparation Practices

Source: Iowa State University Extension Service

8

Food Preparation Practices

• Wash produce under running water

• Use vegetable brush for melons, potatoes

• Use designated produce sink• Use only approved chemicals

9

Prevent Cross-Contamination

• Equipment, knives, cutting boards• Storage containers • Raw meat, poultry, and eggs• Hands, gloves, aprons

10

Prevent Cross-Contamination

A clean and sanitized cutting board shows no sign of

microorganismsSource: Iowa State University Extension Service

11

Equipment Innovations

• Mechanical produce wash sinks with sanitizing chemicals

• Activated water sanitizing systems• Ozonated water sanitizing systems

12

Maintain the Cold Chain

• Maintain during receiving, storing, preparing, and serving

• Monitor and document temperatures• Handle leftovers safely• Use appropriate equipment

– Ice/ice packs– Refrigeration

13

Temperature Control

• Monitor time and temperature during holding and serving

• Maintain cut melons, cut tomatoes, leafy greens at or below 41° F

14

Serving Practices

• Handouts about handling produce safely– Classrooms– Self-Service Bars

15

Classroom Serving Practices for Foodservice Staff

• Provide single-serve cut produce• Deliver food close to time of service• Maintain cold chain• Discard leftover cut produce• Train, train, train

16

Classroom Serving Practices for Teachers and Aides

• Wash hands, both teachers and students

• Hand sanitizers, if used, are recommended after handwashing

• Maintain cold chain• Discard leftovers

17

Salad Bar Preparation and Setup

• Sneeze guards/food shields• Pre-portioned foods• Cleaned and sanitized utensils• Labeled containers• Single use packaging• Serving utensils• Eating utensils

18

Salad Bar Temperature Control

• Manage food temperatures (41°F or below )

• Take and record temperatures• Use ice properly• Set up as close to serving time as

possible• Restock salad bar correctly

19

Salad Bar Monitoring

• Students touching foods • Coughing/sneezing on food• Foreign objects placed in food

– Jewelry, clothing, etc.• Contaminated plates used when returning for

seconds• Dropped foods placed back on bar

20

Salad Bar Cleanup

• Use clean and sanitized cloths• Use chemicals only after food is removed from

service• Cover, label and date, and store leftovers

immediately• Discard contaminated food

21

Activity and Discussion