Chapter: Starting Out With Food Safety

• I.              What is a food borne illness and how does it occur?

• A.    A food borne illness is a disease transferred to people by food
• B.    There are three types of hazards – biological, physical, and chemical
• C.    Food that supports the growth of microorganisms is called potentially hazardous food. (Examples)
• D.    Some physical hazards are:
• E.    Some chemical hazards are:
• II.            How does food become unsafe?

• Three major factors that can cause food to become unsafe
• Time and temperature abuse (temperature danger zone)
• Cross Contamination
• Poor Personal Hygiene
• III.         How can we keep food safe during the flow of food?

• Receiving
• Storing
• Preparing
• Cooking
• Holding
• Serving
• Cooling
• Reheating
• IV.          What are the basics of food safety

• Keep things clean and sanitized
• Practice good personal hygiene
• Minimize the time food spends in the temperature danger zone
• Prevent cross contamination

Chapter 2: Ensuring Proper Personal Hygiene

• I.              How employees can contaminate food

• When they fail to wash their hands after using the restroom
• After touching their hair, face, or body and then touching food
• By coughing or sneezing near food or food surfaces
• By touching or scratching a cut or abrasion and then touching food
• After touching anything that can contaminate food
• II.            Personal cleanliness practices

• Employees should do the following to help protect food:
• Repost illnesses
• Shower or bathe daily
• Bandage and cover any cuts or abrasions
• Clean ad trim fingernails
• Avoid wearing nail polish or false fingernails
• Leave all jewelry at home
• Wear clean uniforms and aprons
• Avoid eating, smoking, or drinking on the job
• Wear hair restraints while working with food
• III.         When to wash your hands

• After using the restroom
• Before and after handling raw food
• After touching hair, face, or body
• After coughing or sneezing into your hands
• Before and after changing gloves
• After busing tables
• After handling cleaning chemicals or garbage
• After handling garbage
• Before and after your break
• Anytime you come in contact with anything that can contaminate food
• IV.          How to wash your hands

• Hands should only be washed in a dedicated hand washing sink.
• Step 1:  Wet hands with hot running water, as hot as you can stand (100)
• Step 2: Apply enough soap so you can build up a good lather
• Step 3: Rub hands together vigorously for at least 20 seconds. Lather beyond the wrists to the exposed portions of the arms.
• Step 4: Clean under fingernails and between fingers
• Step 5: Rinse thoroughly under running water
• Step 6: Dry hands
• V.            How to use gloves properly

• Gloves should never be worn in place of hand washing and put on after you have washed your hands.  Employees should change gloves when:
• They get soiled or torn
• Before beginning a different task
• After handling raw meat and before handling cooked or ready to eat food.

Chapter 3: Purchasing, Receiving, and Storing

• How to calibrate and use a thermometer

• What thermometers do
• How to calibrate them
• How to check the temperature of different types of food
• How to accept or reject a delivery

• Temperature of food
• Appearance, color, smell, and texture of the product
• Condition of the product
• How to properly store food

• Store food quickly after it is received
• Store food in a clean and dry place away from chemicals and garbage
• Follow the FIFO principle (first in, first out)
• Store raw meats, poultry, and fish below ready to eat food
• Regularly monitor the temperature of food stored in refrigerators and freezers
• Store food at least six inches off the floor and away from the wall

Chapter 4: Preparing, Cooking, and Serving

• I.              Proper thawing practices

• Food should not ever be thawed at room temperature. There are four acceptable methods for thawing food.
• Under refrigeration at 41° or lower
• Under running drinkable water at 70° or lower
• In a microwave if cooking right away
• As part of the cooking process
• II.            Proper Preparation and cooking practices

• Preparing food in small batches
• Storing prepared food as quickly as possible
• Using required internal cooking temperatures
• 145°     Beef
• 145°     Pork
• 145°     Fish
• 165°     Poultry
• 155°     Ground Beef & Pork
• Food that requires special handling (eggs and egg mixtures, batters and breading
• III.         Proper holding practices

• Hot foods - 135° or higher
• Cold Foods - 41° or lower
• IV.          Proper serving practices

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• V.            Proper cooling practices

• Cool hot food from 135° to 70° within two hours and continue to cool to 41° or lower in the next four hours.
• Reduce the size of the food
• Put the food in ace water baths
• Blast chill the food
• Stir the food with ice paddles
• VI.          Proper reheating practices

• Reheat food for hot holding to an internal temperature of 165° within two hours.
• Never reheat food in hot-holding equipment that isn’t designed for reheating.
• Food can be reheated only once and then is to be discarded

Chapter 5: Cleaning and Sanitizing

• I.              Cleaning vs. Sanitizing

• Cleaning only removes soil, while sanitizing reduces microorganisms on a surface to a safe level
• Any surface that comes in contact with food must be cleaned and sanitized
• Employees should clean and sanitize food contact surfaces:
• After every use
• When you begin working with another type of food
• When you are interrupted during a task
• When using something constantly
• II.            How sanitizers work:

• The effectiveness of a sanitizer depends on:
• The temperature of the water
• The amount of time the sanitizer is in contact with the item
• The concentration of the sanitizer itself
• Always read the labels of the sanitizers and follow the directions
• III.         How to manually clean and sanitize

• Clean and sanitize in a three compartment sink
• Properly test the concentrations of the sanitizers
• IV.          How to use a dish washing machine

• Check detergent and sanitizer dispensers to make sure they are filled
• Check water temperature and pressure
• Keep the machine clean inside and out and don’t overload dish racks
• V.            How to store clean items

• Clean and sanitize shelves, drawers, trays, and carts used to store items
• Store glasses and cups upside down
• Store flatware and utensils with the handles up
• VI.          How to store cleaning supplies

• Always store chemicals away from food and food-prep areas