seminar agendas
DESCRIPTION
SEMINAR AGENDAS. 1 day seminar 2 day seminar. YOUR MAIN GOALS. Keeping people safe Preventing food safety errors Protecting the bottom line. ADVANCED. fst 2nd ed page 4. SERVING SAFE FOOD. Benefits Reduced Cost Quality Success. EMPLOYEE TRAINING. - PowerPoint PPT PresentationTRANSCRIPT
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SEMINAR AGENDAS
1 day seminar
2 day seminar
7
YOUR MAIN GOALS
1. Keeping people safe
2. Preventing food safety errors
3. Protecting the bottom line
ADVANCED.fst 2nd ed page 4
8
BenefitsReduced CostQualitySuccess
SERVING SAFE FOOD
9
NOTE: At the end of each chapter, do not miss the Training Tips slide.
EMPLOYEE TRAINING
Training of employees should include revised or new procedures.
Managers must model proper practices.
Food-safety training is the manager’s responsibility.
10
WHAT LEADERS NEED TO KNOW
If you are in charge of a food premise you need to know …
Can anyone give an example?
ADVANCED.fst 2nd ed page 9
12
TRUE OR FALSE Ch. 11. Tofu is not a potentially hazardous
food.2. Hands can be a source of cross-
contamination.3. Toxic metals that leach through worn
cookware are a physical hazard.4. Oubreaks of foodborne illness can be
caused by improper cooling of food.5. Food contact surfaces include splash
areas.
ADVANCED.fst 2nd ed page 10
13
LEARNING OBJECTIVES Ch. 1
Recognize the challenges to food safety in your operation.
Discuss the main types of contamination.
Identify the foods most likely to become contaminated.
Recognize how food becomes contaminated.
ADVANCED.fst 2nd ed page 10
14
KEY TERMS Ch.1
Foodborne Illness: A disease that is carried or transmitted to people by food.
Outbreak: An incident in which two or more people experience the same illness after eating the same food.
15
CHALLENGES YOU FACE Ch. 1
Number and types of foods at risk.Food can get contaminated through
flow of food.Type of customers (High risk
population).Shortage of trained staff and high
turn-overs.
18
ACTIVITY Ch. 1
What are the main causes of foodborne illness?
(list them in order of importance)
19
Foods That Favor Rapid Micro-organism Growth
POTENTIALLY HAZARDOUS FOODS Ch. 1
ADVANCED.fst 2nd ed page 12
20
Caused by contamination
Biological
Chemical
Physical
FOOD HAZARDS Ch. 1
27
CLEAN VS SANITARY Ch. 1Clean: Free from visible soil, food residue and other foreign
material.Sanitary: Free from harmful levels of contamination.
Kitchen area looks clean Bacteria that remain if not sanitized
ADVANCED.fst 2nd ed page 15
28
CONSIDER THIS... Ch. 1
Read page 17.
What caused the outbreak?
29
ACTIVITY Ch. 1
Re-evaluate the causes of foodborne illness.
30
TRAINING TIPS Ch. 1
When working with personnel:
KNOW YOUR DEFINITIONS!
You need to explain contamination and cross- contamination often.
You need to provide examples.
ADVANCED.fst 2nd ed page 19
32
TRUE or FALSE Ch. 2 Some viruses can survive cooking and
freezing. Mould only grows on surface environments;
it does not penetrate the product. Severe vomiting and diarrhea are possible
signs of a food allergy. Bacteria can only be carried inside the body
of a person or animal. Pathogens are micro-organisms that cause
disease.
ADVANCED.fst 2nd ed page 19
33
LEARNING OBJECTIVES Ch. 2
Identify biological, chemical and physical hazards (dangers).
Describe how bacteria reproduce and grow.
Know why it is important to keep foods out of the temperature danger zone.
CONTINUED NEXT SLIDE
34
LEARNING OBJECTIVES Ch. 2
Identify allergens and their importance to serving safe food.
List ways to prevent allergens from harming customers.
Discuss common allergens and common symptoms.
Explain what to do in an emergency.
CONT’D
ADVANCED.fst 2nd ed page 19
35
BIOLOGICAL HAZARDS Ch. 2
… are caused by
Disease causing micro-organisms.Certain plants.Fish that carry toxins (poisons).
ADVANCED.fst 2nd ed page 19
36
BIOLOGICAL HAZARDS Ch. 2
Affect a great number of people if present in food.
Some may be hard to kill or control because they survive freezing and high cooking temperatures.
ADVANCED.fst 2nd ed page 19
37
Micro-organisms that can contaminatefood and cause foodborne illness
TYPES OF MICRO-ORGANISMS Ch. 2
ADVANCED.fst 2nd ed page 19, 24
38
CHARACTERISTICS OF BACTERIA Ch. 2 Cause great concern to foodservice/retail
managers/operators. Living, single-celled micro-organisms.Carried by food, water, humans and
insects.Can reproduce rapidly.Some survive freezing.Some form spores.Some spoil food; others cause disease.Some cause illness by producing toxins.
ADVANCED.fst 2nd ed page 19
39
BACTERIA MAY BE… Ch. 2
Pathogenic (disease-causing): They feed on potentially hazardous foods and can multiply quickly.
Toxigenic (poisonous): Produce harmful toxins as they multiply, die and breakdown. They are also pathogenic.
ADVANCED.fst 2nd ed page 19-20
40
ACTIVITY Ch. 2
What conditions do bacteria need to grow?
41
BACTERIAL GROWTH Ch. 2
The single cell grows and reproduces by dividing in two.
ADVANCED.fst 2nd ed page 20
Time 0 min 40 min 1hr 20m
3 hours 6 hours 10 hrs
# of cells 1 4 16 512 262,144 More than 1 billion
Each of these cells then divide into two more cells (see 40 min).
42
WHAT BACTERIA NEED TO GROW Ch. 2
ADVANCED.fst 2nd ed page 22
43
Food Micro-organisms require nutrients to grow
Proteins
Carbohydrates
CONDITIONS FOR GROWTH Ch2
ADVANCED.fst 2nd ed page 22
44
CONDITIONS FOR GROWTH Ch. 2
Acidity Pathogenic bacteria grow well at a pH of 4.6 to 7.5
Raw Chicken 5.5–6.4
Egg Yolks 6.0–6.3
Butter 6.0–6.8
ADVANCED.fst 2nd ed page 22
45
CONDITIONS FOR GROWTH Ch. 2
Temperature The Temperature Danger Zone(TDZ) = 4ºC to 60ºC (40ºF to 140ºF)
Most micro-organisms grow well in the TDZ
Some survive and grow outside the TDZ
ADVANCED.fst 2nd ed page 22
46
CONDITIONS FOR GROWTH Ch. 2
Time Pathogenic micro-organisms can grow to high levels if they remain in the TDZ for more than four hours
ADVANCED.fst 2nd ed page 22
47
CONDITIONS FOR GROWTH Ch. 2
Oxygen Micro-organisms have differentoxygen needs for growth
Aerobic need oxygen to grow
Anaerobic grow only when oxygen is absent
Facultative can grow with or without oxygen
ADVANCED.fst 2nd ed manual page 22
48
CONDITIONS FOR GROWTH Ch. 2
Moisture Most potentially hazardous foods have a water activity of .85 or above
Raw Chicken and Butter Water Activities of .95–1.0
ADVANCED.fst 2nd ed page 22
49
CONTROL BACTERIAL GROWTH Ch. 2
Temperature can prevent or at least limit bacterial growth by Storing food at proper temperatures Cooking food to minimum safe internal
temperatures Holding food at proper temperatures Cooling/reheating food properly Keeping foods out of the TDZ
Time can be used as a control by: Receiving/storing food quickly Minimizing time food spends in the TDZ Labeling food with time to cook, serve or discard Serving or discarding food within 4 hours from the time it
was removed from temperature controlled equipment Discarding expired food
TEMPERATURE & TIME
ADVANCED.fst 2nd ed page 21
50
ACTIVITY Ch. 2
List examples of diseases related toBacteriaVirusesParasitesFungi
Give examples for each category
51
BACTERIAL FOODBORNE ILLNESSESCh. 2
Foodborne Infections result when a person eats food containing harmful micro-organisms (e.g. Salmonella).
Foodborne Intoxications result from eating food containing poisonous toxins (e.g. Staphylococcus).
ADVANCED.fst 2nd ed page 24
52
BACTERIAL FOODBORNE ILLNESSES Ch. 2
Salmonellosis Shigellosis Listeriosis Staphyloccocal food poisoning Clostridium perfringens Enteritis
Bacillus cereus gastroenteritis Botulism Campylobacteriosis E. coli O157:H7 EHEC
ADVANCED.fst 2nd ed page 24
53
Type of Illness: Infection, possibly toxin-mediated
SALMONELLOSIS Ch. 2
ADVANCED.fst 2nd ed page 26
54
Type of Illness: Infection
LISTERIOSIS Ch. 2
ADVANCED.fst 2nd ed page 26
55
Type of Illness: Intoxication
STAPHYLOCOCCAL FOOD POISONING Ch.2
ADVANCED.fst 2nd ed page 26
56
Type of Illness: Toxin-mediated infection
CLOSTRIDIUM PERFRINGENS Ch. 2
ADVANCED.fst 2nd ed page 26
57
Type of Illness: Intoxication
BOTULISM Ch. 2
ADVANCED.fst 2nd ed page 27
58
Type of Illness: Toxin-mediated infection
E. coli O157:H7 Ch. 2
ADVANCED.fst 2nd ed page 27
59
One of the smallest, simplest life-form known
Do not reproduce in foods Need a host to survive Do not require a PHF to be transmitted Usually contaminate food through poor
personal hygiene May survive freezing and cooking Contaminate food and water
VIRUSES Ch. 2
ADVANCED.fst 2nd ed page 24
60
Hepatitis A Norwalk Virus Gastroenteritis
Major Foodborne Illnesses Caused by Viruses
VIRUSES Ch. 2
ADVANCED.fst 2nd ed page 24
61
Type of Illness: Infection
NORWALK VIRUS GASTROENTERITIS Ch. 2
ADVANCED.fst 2nd ed manual page 27
62
Need to live in or on a host organism in order to survive
Host
Person Animal Plant
PARASITES Ch. 2
ADVANCED.fst 2nd ed page 25
63
Freeze properly. Cook to proper temperatures. Avoid cross-contamination. Use sanitary water supplies. Wash hands properly.
Keys to Prevention
PARASITES Ch. 2
64
Trichinosis Anisakiasis Giardiasis Cryptosporidiosis Cyclospora
Major Foodborne Illnesses caused by Parasites
PARASITES Ch. 2
65
Type of Illness: Infection
TRICHINOSIS Ch. 2
66
Type of Illness: Infection
ANISAKIASIS Ch. 2
67
CYCLOSPORA Ch. 2
Increasing number of cases in Ontario
Mexican basil
Fecal contamination
Person-to-Person less significant
68
PROTOZOA – Giardiasis Ch. 2
Protozoa are one-celled organisms.The most common sickness is
Giardiasis, (protozoa Giardia lamblia).Giardiasis spreads from
Contaminated waterFood (inadequately cooked etc.) Infected persons
Not in the Manual but threat to water safety
69
Fungi
Moulds Yeasts Mushrooms
Commonly cause food spoilage, not illness
FUNGI Ch. 2
ADVANCED.fst 2nd ed page 25
70
SEAFOOD TOXINS Ch. 2
Ciguatera: caused by Ciguatera Toxins.
Scombroid intoxication: caused by Scombroid Toxins.
Purchase seafood from
a reputable and approved supplier
ADVANCED.fst 2nd ed page 28
71
PLANT TOXINS Ch. 2
Plant Toxins Fava beans Rhubarb leaves Jimson weed Water hemlock Honey from some sources Milk from some sources
Mushroom Toxins Use only mushrooms that are bought from a
reliable and approved source
Cooking and freezing do not destroy all plant toxins
ADVANCED.fst 2nd ed page 29
72
ACTIVITY Ch. 2
Give examples of chemical and physical contaminants.
What do managers have control over?
74
Pesticides
Wash all produce before preparation
Should be applied only by a trained pest Control Operator
Toxic Metals
Should only be food-grade in utensils and equipment used to prepare and store
food
Foodservice Chemicals
Should be stored away from food
CHEMICAL HAZARDS Ch. 2
75
PHYSICAL HAZARDS Ch. 2
Do not use glasses to scoop ice.Place protective shields on lights.Remove staples, nails, and similar
objects from boxes.Always keep long hair tied back and
wear hair nets.
ADVANCED.fst 2nd ed page 31
76
FOOD ALLERGENS Ch. 2 Allergens cause chemical changes in
individuals. Those chemical changes may cause
allergic reactions:• Itching , burning or swelling
of eyes, face ,lips, tongue
and throat
• Nausea, stomach cramps,
indigestion
• Hives • Loss of consciousness
• Severe vomiting and/or
diarrhea
• Difficulty breathing and
asthma
• Itchy, stuffy nose, sneezing • Flushing of the face and
body
• Headaches • Coma or deathADVANCED.fst 2nd ed page 33
77
FOOD ALLERGENS Ch. 2
Anaphylaxis is a severe allergic reaction that may result in death.
Pages 36 to 37 of the Manual give a detailed description of some common allergies.
CONT’D
78
FOOD ALLERGENS Ch. 2
Allergens enter a person’s system through:Ingestion (eating, drinking)Inhalation (breathing it in)Skin absorption (very rare)
CONT’D
79
ACTIVITY Ch. 2
Write on your sheet: How would you protect guests
against allergic reactions?What would be the implications if
a customer experiences an allergic reaction?
80
PROTECT YOUR GUESTS Ch. 2 Prepare foods that contain a known
allergen after all other foods. Ensure regular handwashing. Clean and sanitize everything that touches
food before switching to another food. Have list of recipe’s ingredients ready,
whether prepared in your establishment or outside.
Use approved ingredients. Do not re-work ingredients.
ADVANCED.fst 2nd ed page 34
81
IN CASE OF AN ALLERGY EMERGENCY Ch. 2
If customer is showing symptoms, IT COULD BE A MATTER OF
LIFE AND DEATH.Inform the person in charge.Ask customer what they ate.Call 911.Ask customer to stay at
establishment until they feel better.Call local health unit.
82
CONSIDER THIS… Ch. 2
Read page 39. Can you identify why the meat
caused the outbreak?
83
TRAINING TIPS Ch. 2
When working with personnel:KEEP IT REAL!
Discuss with your employees personal stories about foodborne illnesses and allergy reactions.
Make sure your employees understand the time/temperature concept.
Control freak: Emphasize the seriousness of controlling ingredients in foods (trace amounts)
ADVANCED.fst 2nd ed page 41
85
TRUE OR FALSE Ch. 3 There should be a sink designated for
handwashing only in every food preparation area. Beards are exempt from hair restraint
requirements. It is acceptable to chew gum in food preparation
areas. People can carry and spread disease without
showing any symptoms of the disease. Gloves are a good replacement for handwashing.
ADVANCED.fst 2nd ed page 41
86
LEARNING OBJECTIVES Ch. 3
Describe the link between personal hygiene and foodborne illness.
Set up basic standards for personal hygiene.
Show support for good personal hygiene by setting an example.
ADVANCED.fst 2nd ed page 41
87
GOOD PERSONAL HYGIENE Ch. 3
Critical protective measure against foodborne illness.
Customers expect it.
Establish a training program to teach employees about specific hygiene policies.
88
PROPER HANDWASHING Ch. 3
Employees must be trained to wash their hands properly AND often enough.
Ensure that a proper handwashing station and supplies are available at all times.
ADVANCED.fst 2nd ed page 41
89
HANDWASHING STATION AND SUPPLIES Ch.3
Dedicated sink only for handwashing Convenient and accessible location Hot and Cold water Single-use soap dispenser (liquid soap) Single-use hand drying devices (paper
towel) Signage explaining proper handwashing
procedures
ADVANCED.fst 2nd ed page 42
90
HANDWASHING STATION Ch. 3
Hot and cold running water Soap A method to dry hands A waste container Sign explaining handwashing
A handwashing station must be equipped with
ADVANCED.fst 2nd ed page 43
91
SANITIZING LOTIONS Ch. 3
Used after handwashing.
Does not replace handwashing.
Allow to dry before touching food.
Used to lower the number of micro-organisms on skin.
ADVANCED.fst 2nd ed page 42
92
PROPER HANDWASHING Ch. 3
1. Wet hands with hot running water
2. Apply soap 3. Vigorously scrub for at least 20 seconds
6. Turn off water with paper towel to avoid recontamination
4. Rinse hands 5. Dry hands
ADVANCED.fst 2nd ed page 44
93
ACTIVITY Ch. 3
Ask participants to demonstrate washing their hands.
Have participants compare proper handwashing procedures to how they actually wash their hands.
94
WASH HANDS AFTER . . . Ch. 3
Using the washroom Returning from a break Handling raw foods Touching hair, face or
body Sneezing, coughing Smoking, chewing
tobacco or gum Eating, drinking
Cleaning Handling garbage Any other activity
or instance where hands may become soiled
ADVANCED.fst 2nd ed page 43
95
HAND CARE Ch. 3
Nails – short and clean.
No fingernail polish or artificial nails.
Do not touch hair, clothes, or skin.
ADVANCED.fst 2nd ed page 45
96
GLOVES Ch. 3
Wash hands before putting gloves and when changing into a new pair.
Gloves must be changed: If soiled or tornWhen beginning a new taskAt least every 2 - 4 hours during
continual use
If and when using gloves:
ADVANCED.fst 2nd ed page 45
97
PERSONAL HYGIENE TIPS Ch. 3
Bathe daily and wash hands often.Wear clean clothes.Wear comfortable, low-heeled,
closed-toe shoes.Wear hair restraints (hair nets, clean
hat).Never wear jewelry (wedding bands
may be allowed in some jurisdictions).
ADVANCED.fst 2nd ed page 45
98
HANDLING ILLNESS AND INJURY Ch. 3
Bandage and cover cuts, burns, sores, and skin infections.
Exclude foodhandlers diagnosed with a foodborne illness from the establishment.
Exclude foodhandlers from working with or around food if they have the following symptoms:
• Fever
• Diarrhea
• Vomiting
• Sore throat
• Jaundice
• Coughing or sneezing
• Dizziness
ADVANCED.fst 2nd ed page 47
99
CONSIDER THIS… Ch. 3
Read page 49.Can you identify what policies
could have prevented the outbreak?
ADVANCED.fst 2nd ed page 49
100
TRAINING TIPS Ch. 3
When supervising personnel: Ensure that employees wash their hands
when required. Ensure clear access to washing stations. Use posters, but change them and change
their place once in a while. Glance around to check uniforms etc. Ensure that employees feel comfortable
telling you they are sick.
ADVANCED.fst 2nd ed page 52
102
TRUE OR FALSE Ch. 4 Data loggers are the most commonly used
thermometers in foodservice. Digital thermometers should always be left
in food as it cooks. Glass or mercury thermometers can be
substitutes for metal thermometers. Puncture bulk liquid packages to take the
temperature reading. Food thermometers should be accurate to
1°C or 2°F.
ADVANCED.fst 2nd ed page 52
103
LEARNING OBJECTIVES Ch. 4
Identify the thermometers that are safe to use in the food industry.
Know when to use food thermometers.
Know when and how to maintain thermometers.
Know when and how to calibrate a thermometer.
ADVANCED.fst 2nd ed page 52
104
TIME AND TEMPERATURECh. 4
Temperature control is a critical aspect of food safety.
Discard food that has been in the TDZ(temperature danger zone) for more than four hours.
Have employees monitor temperature.The thermometer may be the single
most important tool you have to protect food.
105
TAKE FOOD TEMPERATURES Ch. 4
When:Food is deliveredFood is being storedFood is being thawedFood is preparedFood is cookedFood is cooledFood is on display or being heldFood is reheated
ADVANCED.fst 2nd ed page 52
106
ACTIVITY Ch. 4
Examine the display of thermometers
Name the thermometers accordingly
107
THERMOCOUPLE Ch. 4
Measure temperature through a sensor in the tip of the stem.
Produces a digital read-outRefer to the manufacturer’s
instructions for calibration method.
ADVANCED.fst 2nd ed page 53
108
BI-METALLIC STEMMED Ch. 4
Most commonly used in foodservice
Temperature measured through a metal stem with a sensing area (Dimple)
Must be calibrated regularly
ADVANCED.fst 2nd ed page 54
109
BI-METALLIC STEMMED THERMOMETER Ch. 4
ADVANCED.fst 2nd ed page 54
110
THERMISTOR Ch. 4
Digital pocket thermometerMeasures temperature though a metal
tip or sensing area.Provides a digital readout
111
OTHER THERMOMETERS Ch. 4
Infrared: Non-contact thermometer measure surface temperature using infrared technologie.
Data loggers: Record temperature readings and store it. Temperatures can be downloaded as part of a food safety program.
ADVANCED.fst 2nd ed page 54-55, 58
TTIs: Time-Temperature Indicators that change colour when packaged contents reach an unsafe temperature.
112
ACTIVITY Ch. 4
Describe or demonstrate how to calibrate a thermometer using the ice-point method
113
ICE-POINT METHOD Ch.4
1. Step 1 Fill a container with crushed ice and add drinkable water (50/50).
2. Step 2 Put the thermometer in the container with probe completely submerged, wait 30 seconds.
3. Step 3 Turn the nut until it reads 0°C (32°F)
ADVANCED.fst 2nd ed page 56
114
Wash, rinse, sanitize and air dry thermometer before and after each use.
Calibrate regularly and when dropped. Measure internal temperatures in the
thickest part of the product. Do not let the sensing area touch the
bottom or sides of food containers. Never use mercury-filled or glass
thermometers.
USING THERMOMETERS Ch. 4
ADVANCED.fst 2nd ed page 57
115
Meat, poultry, fish: Insert stem/probe into thickest portion
Packaged food: Insert stem/probe between two packages
Milk and other liquids: Submerge stem/probe in liquid
Bulk liquids: Fold bag over stem/probe
Live shellfish: Insert stem/probe into middle of case
CHECKING TEMPERATURES Ch. 4
ADVANCED.fst 2nd ed page 57
116
TRAINING TIPS Ch. 4
Demonstrate, Demonstrate, Demonstrate!
Using and calibrating a thermometer requires a precise technique.
ADVANCED.fst 2nd ed page 62
118
TRUE OR FALSE Ch. 5 Look for suppliers who allow you to inspect their
trucks. If a delivery arrives during a busy time, put off
checking expiration dates and product temperatures until the time is more convenient.
Shellfish shells should be open when they are received.
Home canned products are acceptable as long as you know the supplier.
There is no need to record a shipment if it is rejected.
ADVANCED.fst 2nd ed page 62
119
PURCHASING AND RECEIVING Ch. 5
Foodhandlers must protect food once in enters their establishments.
Operators and managers must make sure food coming in is safe.
ADVANCED.fst 2nd ed page 62
120
Are reliable and approved. Use refrigerated delivery trucks. Train their employees in food safety. Use protective, leak-proof, sturdy packaging. Adjust delivery time to your time. Cooperate in inspecting food when delivered. Allow you to inspect their warehouse and delivery
trucks.
Make sure your suppliers:
GENERAL PURCHASING GUIDELINES Ch. 5
ADVANCED.fst 2nd ed page 62
121
Dedicate area for receiving
Schedule during off-peak hours
Receive one at a time Assign trained
employees Inspect delivery
trucks Must arrive in
sanitary conditions Inspect immediately
Measure product temperature
Sample bulk items and individual packages
Log in acceptable goods
Reject unacceptable goods
Remove hazards such as staples, nails before unpacking
Label and move forstorage right away
GENERAL RECEIVING GUIDELINES Ch. 5
ADVANCED.fst 2nd ed page 63
122
PACKAGE & LABEL Ch. 5
For a product to be traceable and legal under federal law, it must be properly labeled.
Lot code: serialized number printed on container to identify and track product.
Lot coding is essential in case of a recall.
ADVANCED.fst 2nd ed page 64
123
FACILITIES AND EQUIPMENT Ch. 5
CleanWell-litPest freeSupplied with receiving rulesSanitized carts, dollies, containersArea for washing, drying, wrapping
ADVANCED.fst 2nd ed page 64
124
Accept Beef color: Bright
cherry red Lamb color : Light red Pork color: Pink lean
meat, white fat Texture: Firm; springs
back when touched
RejectColor: Brown or
greenish- brown, green, or purple blotches; black, white, or green spots
Texture: Slimy, sticky, or dry
Packaging: Broken cartons, dirty wrappers, or torn packaging
Odour: Sour odour
Receive at 4ºC (40ºF) or lower
RECEIVING FRESH MEAT Ch. 5
ADVANCED.fst 2nd ed page 65
125
Accept Reject
RECEIVING FRESH MEAT Ch. 5
ADVANCED.fst 2nd ed page 65
126
AcceptColour: No discolorationTexture: Firm; springs
back when touchedPackaging: Should be
surrounded by crushed, self-draining ice
Reject Colour: Purple or green
discolouration around the neck; dark wing tips (red wing tips are acceptable)
Texture: Stickiness under thewings or around joints
Odour: Abnormal, unpleasantodour
Receive at 4ºC (40ºF) or lower
RECEIVING FRESH POULTRY Ch. 5
ADVANCED.fst 2nd ed page 65
127
Accept Reject
RECEIVING FRESH POULTRY Ch. 5
128
AcceptOdour: No strong odourShell: Closed and unbrokenCondition: Received
alive; identified by shellstock identification tag. Retain tags for ninety days after product is used
RejectOdour: Strong fishy smellShell: Open shells that do
not close when tapped;broken shells
Condition: Dead on arrival
Texture: Slimy, sticky, or dry
Receive at 4ºC (40ºF) or lower
RECEIVING LIVE SHELLFISH Ch. 5
ADVANCED.fst 2nd ed page 66
129
Date tags when shellfish are received Keep tags on file for 90 days after last shellfish used Never mix shellfish shipments
Shellstock Identification Tags
PAPER WORK TO RETAIN Ch. 5Invoice receipts and lot coding must be retained to allow tracking of unlabeled products
ADVANCED.fst 2nd ed page 66
130
AcceptColour: Bright red gills; bright shiny skin Eyes: Bright, clear, and fullTexture: Firm flesh that springs back when touched Package: Crushed self- draining ice
RejectColour: Dull gray gills; dull dry skinOdour: Strong fishy or ammonia smellEyes: Cloudy, red- rimmed, sunkenTexture: Soft; leaves an imprint when pressed
Receive at 4ºC (40ºF) or lower
RECEIVING FRESH FISH Ch. 5
131
Accept Reject
RECEIVING FRESH FISH Ch. 5
ADVANCED.fst 2nd ed page 66
132
AcceptOdour: NoneShells: Clean and uncrackedCondition: Firm, high yolks that are not easy to break and whites that cling to yolk
RejectShells: Dirty and cracked
Receive at 4ºC (40ºF) or lower
RECEIVING SHELL EGGS Ch. 5
ADVANCED.fst 2nd ed page 66
133
Accept Only pasteurized milk.
Reject Unpasteurized milk. Producsts made from
unpasteurized milk.
Receive at 4ºC (40ºF) or lower
RECEIVING FRESH DAIRY Ch. 5
ADVANCED.fst 2nd ed page 67
134
AcceptCondition: Clean,
whole and appears fresh, bright colour
Reject Odour: Unpleasant Signs: of mould Signs: of insect
infestation Signs: of bruising or
excessive brown spots
RECEIVING FRESH PRODUCE Ch. 5
ADVANCED.fst 2nd ed page 67
135
Accept Packaging: Intact and
in good condition
RejectPackaging: Large ice
crystals on product/ package
Damaged: packageFluid or frozen liquid on
packaging
Frozen Processed FoodsReceive frozen (rock solid) at –18ºC (0ºF)
or lower.
RECEIVING FROZEN FOODS Ch. 5
ADVANCED.fst 2nd ed page 67
136
Accept Packaging: Intact and
in good condition
RejectPast use-by dateDamaged packageFluid or frozen liquid on
packagingCondition: Discoloured,
slime, unpleasant odour
Receive at 4ºC (40ºF) or lower.
RECEIVING REFRIGERATED FOODS Ch. 5
ADVANCED.fst 2nd ed page 67
137
Swollen ends Leaks and flawed seals Rust and dents No labels
Reject if
RECEIVING CANNED FOODS Ch. 5
ADVANCED.fst 2nd ed page 68
138
AcceptPackaging: Intact and
in good condition
RejectProduct: Expired code date Package: Missing or unreadable labels Appearance: Unacceptable product colour; appears slimy or bubbles
MAP, Vacuum-Packed, Sous-Vide FoodsReceive refrigerated at 4ºC (40ºF) or
lower
Receive frozen at -18º (0ºF)
RECEIVING PACKAGED FOOD Ch. 5
ADVANCED.fst 2nd ed page 68
139
AcceptContainers: can
maintain the temperatures
RejectTemperature: lower than 60ºC (140ºF)
Receive at 60ºC (140ºF) or higher
RECEIVING HOT FOODS Ch. 5
ADVANCED.fst 2nd ed page 68
140
Reject if Holes, tears,
punctures Dampness or moisture
stains
Reject ifContains insects or
eggs, rodent droppingsAbnormal colour or
odourSpots of mouldSlimy
Packaging Product
RECEIVING DRY GOODS Ch. 5
ADVANCED.fst 2nd ed page 69
141
Torn Bag Moisture Stain
RECEIVING DRY GOODS Ch. 5
142
TRAINING EMPLOYEES TO RECEIVE Ch. 5
Employees should be able to:Judge product qualityCheck for proper temperatureIdentify lot codesIdentify food that has thawed and
refrozenRecognize signs of insects or rodents
143
Keep the unacceptable food separate
Notify delivery person of the problem, compare to original purchase agreement
Do not throw out the rejected food or let the delivery person remove it until a signed adjustment or credit slip is in hand.
Make detailed record in log
REJECTING SHIPMENTS Ch. 5
ADVANCED.fst 2nd ed page 69
144
ACTIVITY Ch. 5
Here are foods of varying freshness.
Separate into several groups.Within your group, identify
which items you would receive and which you would refuse.
145
CONSIDER THIS… Ch. 5
Read page 71.Can you identify what was
done incorrectly? What could be the possible
result?
146
TRAINING TIPS Ch. 5
When supervising personnel:
Train the employees to receive or refuse products… It gives them confidence to reject a shipment if necessary.
ADVANCED.fst 2nd ed page 73
148
TRUE OR FALSE Ch. 6 Wash fruit and vegetables before storing. Material Safety Data Sheets are used to log
temperatures in food storage areas. Use your storage freezer to cool food
before refrigerating it. The warmest area in a refrigerator is near
the door. Store raw ground meat below raw chicken.
ADVANCED.fst 2nd ed page 73
149
LEARNING OBJECTIVES Ch. 6
Set-up storage standards and procedures.
Provide storage equipment and facilities.
Use the different types of storage facilities appropriately.
Store foods safely.
150
ACTIVITY Ch. 6
List as many reasons as you can for storing food properly.
151
GENERAL STORAGE GUIDELINES Ch. 6 Keep food out of the TDZ Ensure food is labelled with: date received
or expiration date or date prepared or date it should be discarded.
Use FIFO method. Measure and record temperatures of
storage area and food (HACCP). Follow corrective actions if
Temperature abuse Passed expiration date Wrong temperature in storage area
Clean up spills, leaks, remove dirty packaging and trash.
ADVANCED.fst 2nd ed page 73
154
COLD STORAGE Ch. 6
To prevent bacteria from growing, keep potentially hazardous foods cold in: Refrigerators Deep chilling units Freezers
Use for storage units for storage only. Monitor temperatures. Avoid overloading. Keep door shut . Place thermometers in warmest and coldest areas.
ADVANCED.fst 2nd ed page 74
156
Separately from cooked/ready- to-eat foods
Below ready-to-eat/ prepared foods
As indicated in the illustration
Store raw meats
REFRIGERATORS Ch. 6Keep food at an internal product temperature: 4°C (40°F) for short periods.
ADVANCED.fst 2nd ed page 75
157
FREEZER Ch. 6
Use to store already chilled or frozen foods at a unit temperature of -18°C (0°F) or lower.
Regularly check unit and food temperatures.
Move frozen foods from receiving to freezer storage as soon as inspected.
Regularly defrost units. NEVER refreeze thawed food until after
thoroughly cooked.
ADVANCED.fst 2nd ed page 76
158
PROPER DRY STORAGE Ch.6At least 15 cm (6 in.)
off the floor and 5 cm (2 in.) from the walls.
Pest free.
Well ventilated.
Cleanable and clean.
Protects from contamination during storage.
ADVANCED.fst 2nd ed page 76
159
SPECIFIC FOODS Ch.6
MeatStorage 4°C (40°F) or lower
Freezer -18°C (0°F)
PoultryStorage 4°C (40°F) or lower
Freezer -18°C (0°F)
Fish and ShellfishStorage 4°C (40°F) or lower
Freezer -18°C (0°F)
160
STORAGE OF SUPPLIES AND CHEMICALS Ch. 6
Away from food preparation and storage areas.
In locked rooms or cabinets. In original containers or sturdy containers
labeled with contents and their hazards. Near MSDSs.
Never use empty chemical containersto store food.
Never put chemicals in used food containers.
ADVANCED.fst 2nd ed page 79
162
ACTIVITY Ch. 6
Describe safe practices for storing cleaning chemicals and supplies in your establishment.
163
CONSIDER THIS… Ch. 6
Read page 81.Can you identify the storage
errorsWhat foods are at risk?
ADVANCED.fst 2nd ed page 81
164
TRAINING TIPS Ch. 6
When supervising personnel:EMPLOYEES SUGGESTIONS
ARE GOLD!
Ask for employees’ suggestions to solve storage problems.
ADVANCED.fst 2nd ed page 83
166
TRUE OR FALSE Ch. 7
Thawing food at room temperature is safe.
Recipes should specify end product internal temperature.
In a buffet style serving, new food can be mixed with old food.
Prepare meat and poultry salads 48 hours before serving them.
Batters and breadings containing eggs are reusable if refrigerated.
ADVANCED.fst 2nd ed page 83
167
LEARNING OBJECTIVES Ch. 7
Keep food safe throughout:ThawingPreparingCookingHoldingServingCoolingReheating
168
TEMPERATURE DANGER ZONE Ch. 7
Foods may pass through the temperature danger zone (TDZ) 4°C to 60°C (40°F to 140°F). Several times during preparation and service.
ADVANCED.fst 2nd ed page 83
169
TIME-TEMPERATURE FACTOR Ch. 7
Bacteria grow when in the TDZ.
In order to limit bacteria growth, foods cannot spend more than four hours TOTAL in the TDZ.
ADVANCED.fst 2nd ed page 83
170
THE 4 HOUR RULE Ch. 7
Never let food remain in the TDZ for more than four hours total time.
The exposure time accumulates from receiving to cooking, or end of preparation.
Begins again when food is held, cooled and reheated.
ADVANCED.fst 2nd ed page 7
171
CROSS-CONTAMINATION Ch. 7 Keep ready-to eat foods separate from raw foods. Prepare raw meat, fish and poultry in separate
areas. Assign specific cutting boards, utensils and
containers to each type of foods. Use utensils and other equipment instead of
hands. Clean and sanitize all utensils, work surfaces and
equipment after use, when changing food and when equipment is in continual use.
Separate cloths and towels for wiping spills (color- coded).
Practice proper handwashing.
ADVANCED.fst 2nd ed page 83
172
THAWING FOOD SAFELY Ch. 71. In a refrigerator.2. Under running potable water at a
temperature of 21°C (71°F) or lower.3. As part of the cooking process.4. In a microwave.
ADVANCED.fst 2nd ed page 85
173
Prepare food in small batches.
Store prepared foods quickly.
Chill ingredients prior to use.
Use properly cooked/cooled leftover meats.
Keep shell eggs at 4ºC (40ºF) or below until use.
Wash fruits/vegetables before cutting, combining, and cooking.
FOOD PREPARATION GUIDELINES CH. 7
ADVANCED.fst 2nd ed page 85
174
Cooking food to required minimum internal temperatures kills micro-organisms.
Cooking will not destroy spores or toxins.
Using a thermometer will determine that
food has been cooked properly.
Cooking is a critical control point for most foods.
COOKING Ch. 7
ADVANCED.fst 2nd ed page 85
176
TIME-TEMPERATURE CONTROL CHART Ch. 7ITEM TEMPERATURE
Food mixes Int. Temp. 74°C(165°F)/15 sec
Pork, lamb, Veal, Beef whole cuts)
Int. Temp. 70°C (158°F)
Rare Roast Beef Int. Temp 63°C (145°F)/3 min.
Poultry (Whole) 85°C (185°F)/15 sec.
Stuffing in Poultry 74°C (165°)
Ground Meat 70°C (158°F)
Eggs 63°C (145°F)/15 sec.
Fish 70°C (158°F)
Reheating 74°C (165°)
ADVANCED.fst 2nd ed page 89
177
HOLDING Ch. 7
Make small batches. Stir foods . Measure temperature every 2 hours. Use covered holding pans/long-handled
utensils. Never mix new food with old food. Never mix raw food with cooked food.
KEEP COLD FOODS COLD AND HOT FOODS HOT
ADVANCED.fst 2nd ed page 90
178
HOLDING HOT FOOD Ch. 7
Use hot holding equipment to keep foods at 60°C (140°F) or higher.
Measure food temperature every 2 hours and record them in a log.
Discard food after 4 hours if not held at 60°C (140°F).
Never use hot holding equipment to reheat food.
179
Cold-holding equipment must keep food at 4ºC (40ºF) or lower.
Do not store directly on ice.
Measure internal temperature at least every two hours.
Keep foods covered.
HOLDING COLD FOOD Ch. 7
ADVANCED.fst 2nd ed page 91
180
COOLING FOOD Ch. 7
ADVANCED.fst 2nd ed page 92
181
COOLING FOODS Ch. 7
One-Stage (Four-Hour) Method Cool food from 60ºC to 4ºC (140ºF to
40ºF) or lower within four hours.
Two-Stage Method (FRFSC)
Cool food from 60ºC to 20ºC (140ºF to 68ºF) within two hours, and to 4ºC (40ºF) or lower in four hours.
ADVANCED.fst 2nd ed page 92
182
REHEATING Ch. 7
Use ranges, ovens, steamers, microwaves .
Reheat cooked food to internal temperature of 74°C (165°) within 2 hours.
Only then, transfer food to holding equipment.
Reheat food in small batches.
Reheat food only once.
Record the reheating times for each food.
Add reheating times to recipes and flowcharts.
ADVANCED.fst 2nd ed page 95
183
PROPER SERVING Ch. 7
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184
1. Practice strict personal hygiene
2. Monitor time and temperature
3. Keep raw products and ready-to-eat foods separate
4. Avoid cross-contamination during handling
5. Use reputable approved suppliers
6. Cook to required minimal internal temperatures
7. Hold hot foods at 60ºC (140ºF) or above; cold foods at 4ºC (40ºF) or below
8. Cool cooked foods properly
9. Reheat to internal temperature of 74ºC (165ºF) for 15 seconds within two hours
10.Use written food-handling procedures in everyday practice, training and self-inspection
SAFE FOOD HANDLING Ch. 7
ADVANCED.fst 2nd ed page 95
185
ACTIVITY Ch. 7
Give some examples of potential cross-contamination in your establishment.
186
ACTIVITY Ch. 7
Give examples of various food preparations.
Discuss the guidelines to be enforced.
187
CONSIDER THIS… Ch. 7
Read page 99.Can you identify the errors
made in preparing and storing the food for the students?
188
TRAINING TIPS Ch. 7
When supervising personnel:
BREAK DOWN PROCEDURES INTO SMALL UNITS THAT STAFF CAN EASILY REMEMBER.
Concentrate on one small unit at a time.
ADVANCED.fst 2nd ed page 102
190
TRUE OR FALSE Ch. 8 In a HACCP system, only complicated
recipes require flowcharts.Receiving is a (CCP) for all foods.Only managers can run a HACCP
program. Job descriptions should include skills
required to complete specific HACCP related tasks.
HACCP is a food safety system designed to keep food safe.
ADVANCED.fst 2nd ed page 102
191
LEARNING OBJECTIVES Ch. 8
Describe the main principles of a HACCP System.
Assess food safety hazards.Identify critical control points (CCPs).Set up procedures and standards for
critical control points (CCPs).
CONTINUED NEXT SLIDE
ADVANCED.fst 2nd ed page 102
192
LEARNING OBJECTIVES Ch. 8Take corrective actions.Set up a record keeping system.Verify that your system is working.Manage a HACCP system.
CONT’D
193
Identifies hazards within the flow of food.
Implements controls based on the hazards identified.
A Hazard Analysis Critical Control Point (HACCP pronounced
HASSIP) system
FOOD SAFETY PROGRAM Ch. 8
194
Proper foodhandling procedures. Monitoring techniques. Record keeping.
A food safety system designed to keep food safe throughout its flow in an establishment
HACCP Ch. 8
195
Identify foods and procedures most likely to cause foodborne illness.
Develop procedures to reduce the risk of an outbreak.
Monitor procedures to keep food safe. Verify that the food served is consistently
safe.
A HACCP System Helps You
HACCP Ch. 8
196
HAZARDS Ch.8
Any agent or condition with the potential to cause adverse health reaction:
Micro-organisms that grow during preparations, storage and or holding.
Micro-organisms or toxins that can survive heating.
Chemicals that can contaminate food or food surfaces.
Physical objects that accidentally enter food.
ADVANCED.fst 2nd ed page 102
197
CONTROL POINT (CP) Ch.8
Any step in the flow of food where a:PhysicalChemical Biological
hazard can be controlled but not eliminated.
ADVANCED.fst 2nd ed page 103
198
Prevented Eliminated Reduced to safe levels
Critical Control Point (CCP) is a point, step
or procedure at which control can be applied
and a food safety hazard can be:
CCP Ch. 8
ADVANCED.fst 2nd ed page 103
199
7 HACCP STEPS Ch. 8
Step 1: Assessing Hazards
Step 2: Identifying CCPs
Step 3: Setting Up Procedures and Standards for CCPs
Step 4: Monitoring CCPs
Continued on next slide
ADVANCED.fst 2nd ed page 103
200
Step 5: Taking Corrective Action
Step 6: Verifying that the System is Working
Step 7 : Setting up a Record-Keeping System
7 HACCP STEPS Ch. 8
CONT’D
ADVANCED.fst 2nd ed page 104
201
HAZARD ANALYSIS Ch. 8
Review the Flow of Food.Design Flowcharts.Identify Potentially Hazardous foods.Identify Hazards.
Estimate Risks.Type of customersSuppliersSize and Type of OperationEmployees
ADVANCED.fst 2nd ed page 104
202
THE FLOW OF FOOD Ch. 8
203
IDENTIFYING CCPS Ch. 8
CCPs need to be added to each recipe, flowchart, and written system.
CCPs differ for each recipe.Design flowcharts. They are
diagrams showing the flow of food and all of your CCPs.
ADVANCED.fst 2nd ed page 107
204
ESTABLISH CRITICAL LIMITS Ch.8
Measurable Based on facts from
experience research data food regulation
Adapted to recipe and work environment Written with precision
ADVANCED.fst 2nd ed page 107
Critical Limits should be:
CRITICAL LIMITS Ch.8
Critical limit: Minimum and maximum limits that the CCP must meet in order to prevent, eliminate , or reduce a hazard to an acceptable limit.
Minimum temperatureTimeChlorine levels in disinfectantsPhysical dimensions
205
206
MONITORING CCPS Ch. 8
Focus on CCPs throughout the flow of food.
Decide if your standards are being met.
Make sure employees understand the CCPs and are involved in the process.
ADVANCED.fst 2nd ed page 109
207
CORRECTIVE ACTIONS Ch. 8
If a standard for a CCP is not met: CORRECT RIGHT AWAY.
Corrective actions must be based on the criteria and standards in Step 3.
They must be based on facts, for normal working conditions and have measurable goals.
ADVANCED.fst 2nd ed page 109
208
RECORD-KEEPING SYSTEM Ch. 8
Records should be simple and easy to use.Blank forms on clipboard near work
areas.Notebooks to write down actions taken.Flowcharts and recipes near work areas.Blank forms for temperatures hung on
equipment.
ADVANCED.fst 2nd ed page 109
209
VERIFYING THE SYSTEM Ch. 8
Follow the flow of food to check if you have:
Identified and assessed all hazards. Selected CCPs and set Critical Limits. Trained employees. Selected monitoring procedures and
schedules. Calibrated monitoring equipment. Developed corrective actions.
ADVANCED.fst 2nd ed page 110
210
ACTIVITY Ch. 8
Identify the CCPs without looking at your book.
Explain the choice you made.
211
ACTIVITY Ch. 8
With a recipe from your workplace:
Develop a flowchart similar to Figure 8.0, found on page 105.
212
WRITING A HACCP PLAN Ch. 8
Operational Steps (Flow of Food)Hazards CCPsStandardsTypes of monitoringCorrective actionsRecords
ADVANCED.fst 2nd ed page 110
213
ADAPTING A HACCP PLANCh.8
Help employees understand the basics of HACCP.
Discuss CCP monitoring procedures and record keeping.
Help employees adjust their current skills.
Identify areas where employees lack knowledge or skills and design training to meet those needs.
ADVANCED.fst 2nd ed page 110
214
HACCP TRAINING Ch.8
Based on what employees need to do to keep food safe
OutlineTask AnalysisLearning ObjectivesCorrective Actions
ADVANCED.fst 2nd ed page 111
215
DEVELOP YOUR HACCP TRAINING Ch.8
Develop learning objectives Use a variety of presentation styles Demonstrate Answer questions Allow practice and give feedback Review the material Evaluate the material Monitor after training Retrain if needed
ADVANCED.fst 2nd ed page 111
216
CONSIDER THIS… Ch. 8
Read page 113.Can you identify what food
safety rule was broken and Can you identify ways to
prevent this error from occurring?
217
TRAINING TIPS Ch. 8
Study in depth the section HACCP Training (page 111).
Training is KEY to a successful HACCP system.
ADVANCED.fst 2nd ed page 115
219
TRUE OR FALSE Ch. 9 An outbreak of foodborne illness is always
contained locally. Facility prerequisites only apply to the
kitchen of a food service establishment. Prerequisite programs should be designed
and assessed during the implementation of HACCP.
Crisis management needs to be well planned but does need to be documented.
If an incident occurs, avoid getting the local public health unit involved.
ADVANCED.fst 2nd ed page 115
220
LEARNING OBJECTIVES Ch. 9 Recognize the importance or Prerequisite
Programs to your HACCP system. Identify and implement Prerequisite
Programs suited to your unique foodservice operation.
Understand the need for a Crisis Management strategy and take steps to implement one in your organization .
ADVANCED.fst 2nd ed page 115
221
Facility Design (See Ch. 11) Supplier and Product Control. (See Ch. 8) Specifications (recipes) (See Ch. 2 and 8) Equipment (See whole book) Cleaning and sanitation (See Ch. 12) Personal Hygiene (See Ch. 3)
Must be designed and assessed during the implementation of a HACCP Plan.
PREREQUISITE PROGRAMS Ch. 9
Education and Training
Chemical control (See Ch. 12) Receiving and storage (See Ch. 5
and 6) Pest control (See Ch. 13) Traceability and recall
Common pre-requisite programs
222
In Canada, the responsibility for responding to emergency situations involving food items is shared by
IN CASE OF EMERGENCY Ch. 9
ADVANCED.fst 2nd ed page 118
foodservice operators local and regional health authorities Provincial and Territorial governments Federal authoritiesHave a WRITTEN PLAN for dealing with situations in case
they occur: Swift action can prevent an incident from becoming a crisis.
223
Designate a Crisis Management Team Brainstorm to identify the nature of the risk Write out simple instructions Post an emergency contact list by telephone Set up response protocols Train staff
Steps you can take:
BE PREPARED Ch. 9
ADVANCED.fst 2nd ed page 118
224
OUTBREAK RESPONSE Ch.9
Quickly gather HACCP and Prerequisite Program records/documents.
Have a designated spokesperson for any communication needs.
Provide meaningful, relevant and accurate information.
225
RESOLUTION Ch.9
Once the incident is resolvedAssess the establishments responseDetermine strengths and weaknessesIntergrate lessons into Prerequisite
and HACCP ProgramsTake steps to prevent a future crisis
ADVANCED.fst 2nd ed page 120
226
TRAINING TIPS Ch.9
When creating a plan, managers will want to remember that the basic objectives of crisis management are to meet the basic needs of the operation and keep the business viable, while communicating concern for the well-being of customers.
Identifying areas that require attention is crucial to the success of the plan.
Detailed checklists should be developed for employees, including: Identified potential crises.
Step-by-step procedures and plans covering specific tasks, roles, and resources.
Simple instructions on what do to in each type of crisis that is easy for employees to follow.
A list of contact names and phone numbers should be posted by phones.
ADVANCED.fst 2nd ed page 123
228
TRUE OR FALSE Ch. 10 Very young, elderly and ill diners may be
especially vulnerable to foodborne illnesses. Provide customers with short-handled serving
spoons at a food bar. It is acceptable to reuse cardboard boxes as
delivery containers for food. Mobile units serving potentially hazardous
foods must meet the same food safety standards as permanent operations.
Vending machines can be installed anywhere in a foodservice operation.
ADVANCED.fst 2nd ed page 123
229
LEARNING OBJECTIVES Ch. 10
Understand the basic safety needs of retail grocery, fast food service, full service and institutional service operations.
Adapt HACCP principles to the types of service your operation provides.
ADVANCED.fst 2nd ed page 123
230
RETAIL GROCERY Ch. 10
Diverse product base.Increase chances of food safety
violations.HACCP analysis is process-related.
ADVANCED.fst 2nd ed page 123
231
RETAIL KEY CONTROLS Ch.10
Proper temperature control and monitoring.
Practices are in place to prevent cross-contamination.
Sanitation procedures are regularly conducted and documented.
Pest control measures are implemented and documented.
232
Train employees in foodhandling, cooking times and temperatures and personal hygiene.
Cook all potentially hazardous foods to safe internal temperatures.
Prepare only small batches of food in advance.
FAST FOOD SERVICE Ch. 10
ADVANCED.fst 2nd ed page 124
233
Use only:
Federally/Provincially/Territorially inspected foods.
Pasteurized milk, eggs and milk products.
To keep foods safe while in transit:
Sanitize trays, utensils and delivery equipment.
Separate foods when packaging.
Use containers designed to maintain temperatures.
Deliver food promptly.
Reheat hot foods to 74ºC (165ºF) for at least 15 seconds, then hold at 60ºC (140ºF). Deliver cold foods at 4ºC (40ºF) or lower.
INSTITUTIONAL SERVICE OPERATIONS Ch. 10
ADVANCED.fst 2nd ed page 124
234
Label food items Reheat hot foods to 74ºC (165ºF) for at least 15 seconds, then hold
at 60ºC (140ºF). Hold cold items at 4ºC (40ºF) or lower.Put ready-to-eat displayed foods on plates, not directly on ice.Measure temperatures every two hours and record.
FOOD BARS AND SELF-SERVICE AREAS Ch.10
ADVANCED.fst 2nd ed page 125
Install sneeze guards or food shields. Provide long-handled spoons. Do not reuse ice, vegetable or plant decorations. Never mix fresh food with food being replaced. Provide customers with a clean plate on return trips.
235
CENTRAL KITCHENS Ch.10
Prepares food for large groups.Serves on or off-site.Should have: deep-chilling equipment,
refrigerators and freezers, special cooking equipment if needed for the meals they serve.
ADVANCED.fst 2nd ed page 126
236
Control production, holding, packaging and delivery:
Package food in small batches to prevent temperature change and cross-contamination.
Use only containers designed to transport food – do not reuse cardboard boxes.
Plan routes and quickly load food.Label foods – storage, shelf-life, reheating
instructions.Keep delivery vehicles clean and well
maintained.
OFF SITE DELIVERY Ch. 10
ADVANCED.fst 2nd ed page 126
237
CATERING Ch.10
Same guidelines as Central Kitchens and Off-Site Delivery.
Reheat hot foods only once to 74ºC (165ºF) for at least 15 seconds within 2 hours.
Measure temperatures every 2 hours. Be sure there is enough power to run
equipment. Be sure there are adequate facilities for
garbage disposal.
238
OUTDOOR SERVICE Ch.10
Provide enough staff for fast service. Provide a portable handwash station. Hold hot and cold foods at proper
temperatures. Serve condiments in sealed containers. Provide wind screens to keep dirt and
pests out of food. Set up dining areas away from portable
toilets and privies.
ADVANCED.fst 2nd ed page 128
239
MOBILE UNITS Ch.10
Drivable and portable serving and preparation facilities.
Serves simple or elaborate menu. Must follow guidelines as per other food
premises if they serve hazardous foods. Check with your local health authority for
specific requirements. Hot and cold running water.
ADVANCED.fst 2nd ed page 129
240
TEMPORARY FOODSERVICESCh.10
Licensed to operate in a specific location for a certain period of time.
Usually do not cook PHF. Receives and stores food from
commercial kitchen. Keep food out of the TDZ. Must use drinkable (potable)
water for cleaning, sanitizing and handwashing.
Must protect food and equipment from weather and contamination.
241
VENDING MACHINES Ch.10
Money, card, or key-operated self-service devices that dispense food or beverages.
Supplies must be properly packaged. Fruits and vegetables must be washed,
dried and wrapped. Foods must be stored in sealed, moisture-
resistant packages. Employees must wash their hands when
servicing and refilling machine.
CONTINUED NEXT SLIDE
242
VENDING MACHINES Ch.10
Must have automatic shut-down system if offers hot or cold items that should be out of the TDZ.
Food contact surfaces must be easily cleanable, corrosion resistant and non-absorbent.
Locate away from garbage containers, sewer drains and pipes and where location can be easily cleaned and kept pest-free.
CONT’D
243
ACTIVITY Ch. 10
Share personal experiences at self-service arrangements.
Discuss common mistakes encountered:Cold food when it should be hot.Lack of sneeze guards.Customers returning with used
tableware, etc.
244
CONSIDER THIS… Ch. 10
Read page 132. Can you identify what went
wrong that contributed to the outbreak?
245
TRAINING TIPS Ch. 10
When supervising personnel:Supervise closely in any
unusual situation.
ADVANCED.fst 2nd ed page 136
247
TRUE OR FALSE Ch. 11 A food premise should be designed to have
food flow in one direction only. Walls should be dark coloured to minimize the
need to repaint. Soft wood is a better choice for cutting
boards than hard wood. Ventilation means opening doors and
windows to let fresh air into a kitchen. Restrooms should not be shared by
employees and customers.
ADVANCED.fst 2nd ed page 136
248
LEARNING OBJECTIVES Ch. 11
Describe a well-designed restaurant.Select proper equipment.Review utilities, lighting and ventilation.Arrange for careful handling of garbage
and solid waste.
ADVANCED.fst 2nd ed page 136
249
Location Design and Layout Construction materials
Considerations
FACILITIES Ch. 11
ADVANCED.fst 2nd ed page 136
250
LOCATION Ch.11
Free from conditions that interfere with sanitary operation.
Far from processing and waste disposal facilities.
30 metres from a potential source of contamination.
251
INTERIOR DESIGN Ch. 11
All inside surfaces should be cleanable. Layout of the kitchen should not cause
food contamination. Floor plan to take into account workflow
pattern: Travel the shortest distance in the least time. No criss-cross or backtrack of the work area. Have separate workspace for raw meat. Workspace and equipment ready when food is
brought out of storage.
252
ACTIVITY Ch. 11
Make a plan of your work areaIndicate with arrows your travels
(i.e. around the kitchen, from the kitchen to the storage area etc.)
Discuss if your travels are the shortest distance in the least time.
253
Easy to clean and maintain. Safe. Resistant to the absorption of
grease and moisture.
Select materials that are
CONSTRUCTION MATERIALS Ch. 11
254
Easy to clean. Easy to disassemble for frequent cleaning.
Equipment must be
Smooth, nontoxic, nonabsorbent. Free of pits and crevices. Free of sharp corners and edges.
Food-contact surfaces must be
EQUIPMENT STANDARDS Ch. 11
255
food-grade seamless hard rubber or acrylic blocks safer to use.
Free of seams and cracksResurfaced on a regular basis or
replaced.Separate cutting boards for raw and
cooked foods.Washed, rinsed, and sanitized after
each use, after changing food, after interruptions and before 4 hours of continued work.
General Guidelines
CUTTING BOARDS Ch. 11
ADVANCED.fst 2nd ed page 141
256
Must be potable (drinkable). The hot and cold water should be under adequate
pressure. Sufficient temperature and quantity to clean and
sanitize utensils Private wells should be checked regularly by local
regulatory authority. Bottled water must be dispensed from original
container.
The Water Supply:
WATER SUPPLY Ch. 11
257
Cross ConnectionA link through which contaminants enter the potable water supply
Backflow Reverse flow of contaminants through a cross connection into the potable water supply
PLUMBING Ch. 11
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258
Vacuum breaker
Backflow Prevention Methods
Air gap
PLUMBING Ch. 11
ADVANCED.fst 2nd ed page 144
259
Leakproof, waterproof, and pestproof Easy to clean Kept covered when not in use Cleaned frequently inside and out
Garbage containers must be
GARBAGE DISPOSAL Ch. 11
ADVANCED.fst 2nd ed page 145
260
CONSIDER THIS… Ch. 11
Read page 147.Can you identify why the
people became ill? Can you identify what should
be done to correct the problem?
261
TRAINING TIPS Ch. 11
When supervising personnel:
EXPLAIN!Explain that the floor plan is
designed to facilitate the flow of food.
ADVANCED.fst 2nd ed page 149
263
TRUE OR FALSE Ch. 12 Biofilms are an effective way to prevent
bacterial growth on food contact surfaces. Water softeners can be used to boost the
effectiveness of cleaners and sanitizers. Heat can be used as effectively as chemicals
to sanitize. The storage area for cleaning supplies
should be locked. Chlorine solutions can be prepared up to 48
hours in advance.
ADVANCED.fst 2nd ed page 149
264
LEARNING OBJECTIVES Ch. 12
Supervise cleaning and sanitizing throughout your operation.
Ensure safe machine and manual warewashing.
Provide safe storage for clean and sanitized items.
Train employees to safely handle cleaning supplies, including hazardous materials.
Organize, implement and monitor a cleaning program.
265
Cleaning
Removing food and other types of dirt and soil from a surface.
Sanitizing
Treatment of a clean surface to reduce the number of micro-organisms to safe levels.
CLEANING VERSUS SANITIZING Ch. 12
ADVANCED.fst 2nd ed page 149
266
Food-contact surfaces must be cleaned and sanitized
After each use. When beginning to work with another type of food. After a task has been interrupted. At four-hour intervals if the items are in constant use.
FREQUENCY Ch. 12
ADVANCED.fst 2nd ed page 149
267
Detergents Solvent cleaners Acid cleaners Abrasive cleaners
CLEANING AGENTS Ch. 12
ADVANCED.fst 2nd ed page 151
272
Detergents Solvent cleaners Acid cleaners Abrasive cleaners
CLEANING AGENTS Ch. 12
ADVANCED.fst 2nd ed page 151
273
Hot water
HeatChlorine Iodine Quats
Chemical
SANITIZING METHODS Ch. 12
ADVANCED.fst 2nd ed page 152
274
Factors That InfluenceTheir Effectiveness
Contact time (specified by local regulations)
Selectivity (may not kill all types of micro-organisms)
Temperature (13°C (55°F) to 49°C (120°))
Concentration (Must be the legal minimum)
CHEMICAL SANITIZER EFFECTIVENESS Ch. 12
ADVANCED.fst 2nd ed page 152
275
MACHINE CLEANING AND SANITIZING Ch. 12
General Procedures Clean machines regularly. Flush, scrape or soak before washing. Load dishwasher correctly – never
overload it. Check temperatures. Check items at the end. Air dry items. Keep machines in good order.
ADVANCED.fst 2nd ed page 153
276
HIGH TEMPERATURE MACHINES Ch. 12
Use hot water to clean and sanitize. They must have a built-in thermometer. Some have a booster heater. For single tank machines, the temperature
must reach 74°C (165°F). On all other machines, the temperature
must reach 82°C (180°F) for at least 10 sec.
ADVANCED.fst 2nd ed page 154
277
CHEMICAL SANITIZING MACHINES Ch. 12
Water temperatures must be from 13°C to 49°C (55°F to 120°F).
Use proper concentration of chemicals.
Use automatic dispenser for the chemical solution.
ADVANCED.fst 2nd ed page 154
278
TEMPERATURES Ch.12
Review Figure 12.4 on page 157 for required washing, rinsing temperatures and sanitizing procedures.
CLEANING, RINSING, SANITIZING
ADVANCED.fst 2nd ed page 155
279
MANUAL WAREWASHING Ch. 12
ADVANCED.fst 2nd ed page 156
280
MANUAL CLEANING AND SANITIZING Ch. 12
5 steps:1. Clean and sanitize all sinks and work surfaces.2. Flush, scrape or soak items.3. Wash items in the first sink in detergent solution
at least 45°C (113°F) Use brush or cloth.4. Rinse in the second sink in clear water at least
45°C (113°F.)5. Sanitize in the third sink by submerging items
in hot water of at least 77°C (171°F) for 2 min.
ORBy submerging items in a sanitizing solution (test solution with a test kit).
ADVANCED.fst 2nd ed page 156
281
All food-contact surfaces must be sanitized.
All equipment must be kept clean. Clean-in-place equipment must be
cleaned and sanitized daily.
General Guidelines
EQUIPMENT Ch. 12
ADVANCED.fst 2nd ed page 157
282
Tell employees about chemical hazards they are exposed to.
Train employees on how to use chemicals safely.
List emergency procedures to take if exposed to hazardous chemicals.
Explain protective steps for spills or leaks. Tell employees about WHMIS and MSDS sheets.
Employers must
USE OF HAZARDOUS MATERIALS Ch. 12
ADVANCED.fst 2nd ed page 159
283
What should be cleaned. Who should clean it. When it should be cleaned. How it should be cleaned.
Include the Following
MASTER CLEANING SCHEDULE Ch. 12
ADVANCED.fst 2nd ed page 161
284
ACTIVITY Ch. 12
What sanitizer do you use?Can you comment on their
advantages and disadvantages?
285
CONSIDER THIS… Ch. 12
Read page 162.Can you identify other
methods to clean the tableware until the machine is fixed?
286
TRAINING TIPS Ch. 12
When supervising personnel: Demonstrate and establish clear
procedures.In the cleaning schedule, provide
enough details on procedures to follow.
Get supplier to give short presentations about cleaning products, WHMIS, MSDS etc.
ADVANCED.fst 2nd ed page 164
288
TRUE OR FALSE Ch. 13 Managers/operators themselves should
apply all pesticides. Refuse any shipment of supplies that
contains cockroaches, cockroach egg cases, or mice.
Rats need a hole only the size of a quarter to enter a building.
Cockroaches harm food but do not carry diseases.
Pesticide use is regulated by federal, provincial/territorial and local laws.
289
LEARNING OBJECTIVES Ch. 13
Set up an integrated pest management (IPM) program.
Use methods to keep pests out of the building and off the grounds.
Select methods for detecting pests.Identify methods to control pests.Work with a pest-control operator.
290
ACTIVITY Ch. 13
Can you identify the following pictures or 3D models of pests?
Do you have any personal experience about pest infestations?
291
Integrated Pest Management
IPM
Pest Control Operator
Work Together
Deny pests access to the facility
Deny pests food, water, hiding/nesting place
Eliminate pests that do get inside
PEST MANAGEMENT Ch. 13
ADVANCED.fst 2nd ed page 164
293
Use reputable suppliers and inspect deliveries.
Screen windows and vents.
Fill holes around pipes.
Seal cracks in floors and walls.
Seal spaces around equipment.
To prevent pests from entering an establishment
DENY PESTS ACCESS Ch. 13
ADVANCED.fst 2nd ed page 167
294
Dispose of garbage quickly and properly.
Properly store all food and supplies quickly.
Clean and sanitize the facility thoroughly.
To deny food and shelter
DENY PESTS FOOD AND SHELTER Ch. 13
ADVANCED.fst 2nd ed page 167
295
Strong oily odor.
Droppings similar to grains of pepper.
Capsule-shaped egg cases.
Signs of a Roach Infestation
COCKROACHES Ch. 13
ADVANCED.fst 2nd ed page 168
296
Droppings
Signs of gnawing
Tracks
Nesting materials
Holes
Signs of a Rodent Infestation
RODENTS Ch. 11
ADVANCED.fst 2nd ed page 169
297
Methods of ControlRepellents
Sprays
Baits
Traps
Imag
e co
urte
sy o
f th
e N
atio
nal
Pes
t C
ontr
ol A
ssoc
iatio
n
PEST CONTROL Ch. 13
ADVANCED.fst 2nd ed page 172
298
Methods of ControlTraps
Glue boards
Bait
Glue board Multi-use traps Mouse and rat traps
Imag
es c
ourt
esy
of t
he N
atio
nal
Pes
t C
ontr
ol A
ssoc
iatio
nCONTROLLING RODENTS Ch.13
ADVANCED.fst 2nd ed page 173
299
Keep them in original containers.
Store them away from food-prep and storage areas.
Follow directions and regulations for disposal.
Keep an MSDS on the premises for each.
When storing pesticides
STORING PESTICIDES Ch. 13
300
CONSIDER THIS… Ch. 13
Read page 174.Can you identify what factors
have been overlooked in this recent remodelling that led to the rat problem?
What can be done to address the rat problem?
301
TRAINING TIPS Ch. 13
When supervising personnel:
TEACH THEM TO OBSERVE!Train them to check for signs
of infestations.
ADVANCED.fst 2nd ed page 176
303
TRUE OR FALSE Ch. 14 Almost every aspect of a foodservice operation is
regulated. Food handling is one of the areas covered in food
safety regulations. Provincial/territorial and local agencies have more
control than federal agencies over a foodservice establishment’s day-to-day operation.
Public health inspectors’s main role is to help employees clean and sanitize the foodservice operation.
The more co-operative you are with the public health inspector, the more smoothly the inspection will proceed.
ADVANCED.fst 2nd ed page 176
304
LEARNING OBJECTIVES Ch. 14
Understand the roles of federal, provincial/territorial and municipal regulatory agencies.
Prepare for various types of inspections.Work well with a public health inspector/
environmental health officer.Record and make good use of
inspection findings.
305
ACTIVITY Ch. 14
Which local health unit has jurisdiction over your workplace?
Describe the contacts you might already have had with your local health unit,
or with a municipal, provincial, federal agency?
306
Health Canada Ministry of Agriculture and Agri-food
Canada Food Inspection Agency (CFIA code and regulations)
Provincial/Territorial (acts and regulations)
Municipalities/Regions (regulations and by-laws)
THE LEVELS OF GOVERNMENT REGULATION Ch. 14
307
FOODSERVICE OPERATORS AND THE LAW Ch. 14
Foodservice operators have the responsibility to know what legislation covers their province/ territory and municipality and must comply with it.
Continued on next slide
308
FOODSERVICE OPERATORS AND THE LAW Ch. 14
This can be easy if they:
1. Contact provincial/territorial agencies.
2. Contact their local health unit.
3. Have a plan to meet or exceed the regulations established.
CONT’D
309
INSPECTIONS BY HEALTH INSPECTOR Ch. 14
Inspections are done periodically to determine if food is prepared and served:
Safely; in a sanitary environment; in compliance with regulations.
ADVANCED.fst 2nd ed page 179
310
WHAT IS INSPECTED Ch. 14
Food from approved sourcesFood storageFood handlingPotentially hazardous foodsMaintenancePersonnelCleaning and sanitizingPest control
ADVANCED.fst 2nd ed page 180
311
DURING AN INSPECTION Ch. 14
Co-operate.Take notes.Correct problems on the spot.Discuss and ask for clarification.Do not offer food or beverages.Provide records if asked.
ADVANCED.fst 2nd ed page 181
312
AFTER AN INSPECTION Ch. 14
Study the inspection report.Ask for recommendations to correct
problems and write the suggestions given.
Correct each problem before deadline¸and determine why it happened.
Share results with employees and congratulate them on job well done.
ADVANCED.fst 2nd ed page 181
313
ACTIVITY Ch. 14
Simulate a work place inspection.
314
ACTIVITY Ch. 14
Analyse a sample inspection report.
315
CONSIDER THIS… Ch. 14
Read page 183.Can you identify if the
inspection was handled correctly?
Can you identify the follow-ups?
316
TRAINING TIPS
Ch. 14When supervising personnel:Explain the findings of an
inspection/self inspection.Remind employees that food safety is
everybody’s business Motivate them: and they will
contribute greatly to serving safe food in their establishment .
Thank you
&
Good Luck