Training Agenda Welcome and Overview Why Food Safety Is Important Good Personal Hygiene Receiving and Storing Food Safely Evaluating, Repacking, and Transporting Food Safely Cleaning and Sanitizing

Why is food safety important for food pantries? People who receive food from agencies trust you to keep them safe.

How Food Becomes Unsafe Hazards from the Environment Ask a volunteer to define foodborne illness. Point out that foodborne illness is almost always preventable. Biological hazards are tiny forms of life that you can’t see, taste, or smell. This includes bacteria, viruses, parasites, and fungi. Some of these cause illness. These are called pathogens. Chemicals in your operation can contaminate food. These include cleaners, sanitizers, and pesticides. Ask students to provide examples of physical hazards in their food bank or agency. Point out that physical hazards include jewelry, glass, brittle plastics, ceramics, and bandages. Biological: Microorganisms, insects, rodents, birds, etc. Chemical: Cleaning chemicals, maintenance chemicals, pest control chemicals, etc. Physical: Wood, metal, glass, paint chips, hair, etc.

How Food Becomes Unsafe Poor personal hygiene: Transferring pathogens from your body to food Cross-contamination: Transferring pathogens from one surface or food to another Time-temperature abuse: Letting food stay too long at temperatures that are good for pathogen growth Poor cleaning and sanitizing: Transferring pathogens from incorrectly cleaned surfaces to food

How Food Becomes Unsafe How People Make Food Unsafe Poor personal hygiene: Transferring pathogens from your body to food Ask a volunteer to define poor personal hygiene. Ask students to describe how the photo on the slide is an example of poor personal hygiene. Point out that the food handler in the photo is coughing or sneezing over the food. Explain that pathogens in the food handler’s nose or mouth could end up on the food. Point out that poor personal hygiene is the number one cause of foodborne-illness outbreaks.

How Food Becomes Unsafe How People Make Food Unsafe Cross-contamination: Transferring pathogens from one surface or food to another Instructor Notes Ask a volunteer to define cross-contamination. Ask students to describe how the photo on the slide is an example of cross-contamination. Point out that meat stored above the lettuce has been allowed to drip onto it. Explain that pathogens in the meat juices may have been transferred to the lettuce.

How Food Becomes Unsafe How People Make Food Unsafe Time-temperature abuse: Letting food stay too long at temperatures that are good for pathogen growth Instructor Notes Ask a volunteer to define time-temperature abuse. Reveal the correct answer by advancing the slideshow. Answer any questions that may arise as you reveal the answer. Ask students to describe how the photo on the slide is an example of time-temperature abuse. Point out that the meat is being held at room temperature. This could allow pathogens on the meat to grow and cause a foodborne illness.

How People Make Food Unsafe Poor cleaning and sanitizing: Transferring pathogens from incorrectly cleaned surfaces to food Ask a volunteer to define poor cleaning and sanitizing. Reveal the correct answer by advancing the slideshow. Answer any questions that may arise as you reveal the answer. Ask students to describe how the photo on the slide is an example of poor cleaning and sanitizing. Point out that the scale has not been cleaned and sanitized correctly and could transfer pathogens to food.

Food Allergens Common Food Allergens—The Big Eight Milk Soy Eggs Wheat Instructor Notes While more than 160 food items can cause allergic reactions, just eight account for 90 percent of all reactions in the United States. These eight food items are known as the Big Eight. Fish, such as bass, flounder, and cod Crustacean shellfish, such as crab, lobster, and shrimp Peanuts Tree nuts, such as walnuts and pecans 2-52

Preventing Food Allergen Contamination Prevent Cross-Contact: Clean and sanitize surfaces that have come in contact with an allergen. Store food with allergens separately from allergen-free products. Inspect food packaging for leaks or spills that can cause cross-contact. DO NOT store food containing allergens above allergen-free food. Wash hands and change gloves after handling allergens and before handling allergen- free food Use dedicated pallets and bins for products containing allergens.

Good Personal Hygiene Concepts You Will Learn: How and when to wash your hands Where to wash your hands Other hand-care guidelines What to wear Other important practices

How and When To Wash Your Hands How to Wash Your Hands: Handwashing should take about 20 seconds Instructor Notes Explain that it takes approximately 20 seconds to sing “Happy Birthday” twice. This can serve as a useful reference when washing hands.

How and When To Wash Your Hands How to Wash Your Hands Step 1: Wet hands and arms Use running water as hot as you can comfortably stand. Step 2: Apply soap Apply enough to build up a good lather. Step 3: Scrub hands and arms vigorously Scrub for 10 to 15 seconds. Clean under fingernails and between fingers. Step 4: Rinse hands and arms thoroughly Use running warm water. Step 5: Dry hands and arms DO NOT use your apron or any part of your clothing. Use a single-use paper towel or hand dryer.

How and When To Wash Your Hands Wash hands after using the restroom Wash hands after touching your hair, face, or body Wash hands after handling raw meat, poultry, or seafood (before and after) Wash hands after touching clothing or aprons Wash hands after taking out garbage This is a LONG list! Remember, you are feeding strangers, many of whom are especially vulnerable to illness (e.g., elderly and very young)

How and When To Wash Your Hands Wash hands after sneezing, coughing, or using a tissue Wash hands after handling chemicals that can make food unsafe Wash hands after smoking Wash hands after chewing gum or tobacco

How and When To Wash Your Hands Wash hands after eating or drinking Wash hands before putting on gloves at the start of a new task Wash hands after touching anything that may contaminate hands Wash hands after leaving and returning to the food-handling area

How and When To Wash Your Hands Using Hand Antiseptics If you use hand antiseptics: NEVER use them instead of handwashing. Use an antiseptic after washing hands. Wait for the antiseptic to dry before touching food or equipment or putting on gloves. Follow manufacturer’s directions.

Other Hand-Care Guidelines Use Gloves Correctly: Only use single-use gloves when handling food. Make sure the gloves fit your hands. They should not be too tight or too loose. NEVER blow into them. NEVER roll them to make them easier to put on. NEVER rinse, wash, or reuse gloves x x

Other Hand-Care Guidelines Use Gloves Correctly: Wash your hands before putting on gloves when starting a new task. Gloves Should be Changed: As soon as they become dirty or torn. Before beginning a different task. Before or after handling any food with a known food allergen. After handling raw meat, seafood, or poultry, and before handling ready-to-eat food. After an interruption, such as taking a phone call.

Other Hand-Care Guidelines Cover Infected Wounds Correctly: Hands or wrist Cover with a bandage or finger cot that prevents fluid from leaking out. Then place a single-use glove over the cover. Arms Completely cover with a bandage that prevents fluid from leaking out. Body Cover with a dry, durable, tight-fitting bandage. Instructor Notes Point out that infected wounds can contain bacteria. To keep food safe, make sure wounds are correctly covered.

What To Wear Clothing and Aprons: Wear clean clothes whenever working with or around food Remove and throw away disposable aprons when leaving clean rooms or food-handling areas Store personal belongings away from food

Other Important Practices Eating, Drinking, Smoking, and Chewing Gum or Tobacco: NEVER do these things in the following areas In food-handling areas In food storage areas Only in designated areas x Instructor Notes Explain that saliva contains pathogens that can contaminate hands and equipment. Point out that employees should only eat, drink, smoke, or chew gum or tobacco in designated areas.

Other Important Practices What To Do if You Are Sick: Tell your director or supervisor If you have been diagnosed with a foodborne illness Tell your director or supervisor especially if you have these symptoms Vomiting Diarrhea Jaundice (yellowing of skin and eyes) Sore throat with a fever Be aware of your volunteers’ health, too

Receiving and Storing Food Safely Concepts You Will Learn: Controlling time and temperature during receiving Inspecting food during receiving to make sure it is safe Storing food safely Instructor Notes This introduction will take 2 minutes to complete. Discuss the objectives with the students. Review the story “Salmonella Outbreak Threatens Food Banks” with students. Ask them what prevented a Salmonella outbreak from the food distributed at the food banks. Point out the importance of recall notices and explain that procedures for handling a recall will be covered in the chapter.

Controlling Time and Temperature During Receiving The Temperature Danger Zone: 41 degrees – 135 degrees F is the Temperature Danger Zone Pathogens on food can grow in this range and cause a foodborne illness. Food temperatures must be controlled – don’t break the “cold chain” From pick-up from the donor or food bank to handoff to client Includes time food spends in the warehouse, on the truck, and at the agency Think of this as a “cold chain” that, if broken, can result in foodborne illness. The cold chain is broken whenever food is held at temperatures between 41°F and 135°F (5°C and 57°C). This is the temperature danger zone. Fortunately, there are several ways to control temperature and prevent a “break” in the cold chain.

Controlling Time and Temperature During Receiving Common Thermometers in Food Banks and Agencies Infrared thermometer Thermocouple and other digital thermometers Bimetallic stemmed thermometer

Controlling Time and Temperature During Receiving Monitoring Temperature with a Stem Thermometer When measuring temperature of packaged foods, press probe between packages. Be careful not to puncture the food or packaging. Require at least 15 seconds before a final reading can be taken Can be easily calibrated at the food bank or agency

Temperature Control Temperature control of foods is important to keep food safe Maintain the cold chain at 41 degrees F or below on all perishable items (dairy, meat, deli) Meat should be received frozen at 0 degrees Additional thermometers available for purchase from Agency Floor for $2.50 Use thermometers for pick up and receiving food Take temperature at time of pick up at Retailer Record temperature upon arrival at Agency Site

Storing Food Safely General Storage Guidelines: Store food only in designated food storage areas Store food at least six inches (15cm) off the floor Store food away from walls

Storing Food Safely General Storage Guidelines: Store ready-to-eat food above raw meat, seafood, and poultry DO NOT store these items on the same shelf or pallet Store food only in containers made for food Wrap or cover food before storing it Store refrigerated foods in this order from top to bottom: produce + ready to eat foods milk beef chicken

Storing Food Safely Sell-By, Use-By, Best-by Dates: A quality date Tells the store how long to display the product for sale The product is still safe to eat past this date Packing or Manufacturing Date: Used by manufacturers for tracking and recalls Not an expiration date

Storing Food Safely Rotating Food Using FEFO: Follow the first-expired, first- out (FEFO) method if the food has a use-by or expiration date Check the use-by or expiration date Store food that will expire first in front of items that will expire later Use the food stored in front first Point out that you must make sure that the oldest food in storage is used first. This will reduce food waste and keep food safe. Food rotation should be based on either the expiration date or the delivery date of the food.

Shelf Life Guidelines

Shelf Life Guidelines

Evaluating, Repacking, and Transporting Food Safely Concepts You Will Learn: Evaluating the condition of food Loading and distributing food safely

Evaluating The Condition Of Food x Discard Cans if They Have These Problems: Severe dent in can seams Deep dents in can body Crushed cans that are not stackable Missing labels Unreadable labels due to stains or tears No code dates x x We have a vacuum chamber that checks all cans for safety, but use common sense. If something seems off, don’t distribute it!

Evaluating The Condition Of Food Discard Cans if They Have These Problems: Swollen or bulging ends Rust that cannot be wiped off Holes Visible signs of leaking (indicated by stained labels) x x x

Evaluating The Condition Of Food x Discard jars and bottles with these problems: Dented lids Swollen lids Rusted lids Loose lids Button in lid is raised (broken seal) Missing seal (unless inner seal is intact and not discolored) Missing label Unreadable label No code dates x x

Evaluating The Condition Of Food x Discard jars and bottles with these problems: Signs of leakage Jar is chipped or broken Food contains mold or foreign objects Signs of dirt or mold under lid Food is discolored Food has unusual appearance or separation x x

Evaluating The Condition Of Food x Discard commercially packaged dry food with these problems: Unlabeled or not correctly labeled Unreadable label No code dates Signs of pests Gnaw marks Droppings Insects (dead or alive) Pin-sized holes in packaging x

Evaluating The Condition Of Food x Discard commercially packaged dry food with these problems: Damaged Wet Stained Single-packaged food that is exposed Open packaging Ripped or torn packaging Punctured or cut packaging Packaging split at the seams x

Evaluating The Condition Of Food x Discard produce with these problems: Mold Decay or rot Bad odors Severe bruises Bruises provide a way for pathogens to get inside produce x

Evaluating The Condition Of Food x Discard produce with these problems: Skin not intact Provides a way for pathogens to get inside produce Cut produce not at 41ºF(5ºC) or lower No code dates Repacked in packaging not safe for use with food Signs of insects (live insects, insect bodies, or insect eggs) x

Loading and Distributing Food Safely Prepare Delivery Vehicles to Protect Food From Contamination: Clean inside of vehicles at least once per week or as often as necessary Make sure vehicles are pest-free Never deliver food in vehicles used to haul garbage

Loading and Distributing Food Safely Prepare Delivery Vehicles to Protect Food From Contamination: DO NOT bring pets when delivering food Keep items that could contaminate food separate from the delivery Oil, antifreeze, wiper fluid Lock and seal delivery vehicles when they are not being loaded or unloaded

Loading and Distributing Food Safely Preparing Food for Transport: Use boxes that are sturdy, clean, and dry Keep shelf-stable food in a clean, dry storage area Keep food in a pest-free area Keep meat, poultry, and seafood separate from each other and away from other food

Loading and Distributing Food Safely When Loading and Transporting Food: Keep refrigerated food at 41°F (5°C) or lower during transport. If possible, keep frozen food at temperatures that will keep it frozen. Keep food cold in unrefrigerated vehicles. Always cover refrigerated and frozen food with thermal blankets or place it in coolers with ice packs.

Proper Use of Freezer Blanket

Proper Use of Freezer Blanket

Loading and Distributing Food Safely When Loading and Transporting Food: Load refrigerated and frozen food so air can circulate around it. When driving unrefrigerated vehicles, keep drive time as short as possible. Check the temperature of refrigerated food when it has reached its destination.

Covering Food Always cover frozen and refrigerated food with thermal blankets, or store in coolers with ice packs. No food can leave in a vehicle uncovered! Food must be covered at all times during transport. Open bed trucks must have food covered with a tarp. Tarps available for purchase from Agency Floor – coming soon! Sec. 110.93 Warehousing and distribution – Storage and transportation of finished food shall be under conditions that will protect food against physical, chemical, and microbial contamination as well as against deterioration of the food and the container

Loading and Distributing Food Safely x x What’s Wrong With the Delivery? DO NOT leave food outside and unsupervised. DO NOT put food by garbage containers DO NOT leave refrigerated or frozen food at room temperature. Keep chemicals separate from food. x x

Proper Food Handling and Distribution DO NOT: Break down food into smaller portion sizes Repackage food for clients Should you repack bulk food? No Never break down any food, especially USDA food x

Proper Food Handling and Distribution DO NOT: Wash eggs x It's not necessary or recommended for consumers to wash eggs and may actually increase risk of contamination. A protective coating on the outside of the egg occurs naturally when the hen lays the egg. Government regulations require USDA-graded eggs be carefully washed and sanitized using only food safe compounds meeting FDA regulations.

Cleaning and Sanitizing Concepts You Will Learn: How and when to clean and sanitize How to manually clean and sanitize tools and utensils Handling garbage Spotting pests

How And When To Clean And Sanitize Cleaning vs. Sanitizing Cleaning removes food and other dirt from a surface Sanitizing reduces pathogens on a surface to safe levels Point out that the most important reason to clean and sanitize is to prevent the spread of pathogens to food. It also helps control pests such as insects and rodents.

How and When To Clean And Sanitize Cleaning and Sanitizing Surfaces: Any surface that touches food must be cleaned and sanitized. Plastic food bins Ladles Scales Prep tables in clean rooms Sorting tables Scoops Instructor Notes Point out that worn or cracked equipment should be set aside. Explain that this equipment is not easy to clean and may hold pathogens.

How and When To Clean And Sanitize How to Clean and Sanitize Surfaces: Scrape or remove food from the surface Wash the surface Rinse the surface Sanitize the surface Allow the surface to air-dry Remind students that it is important not to contaminate food with cleaning chemicals during the course of cleaning and sanitizing. Always use cleaners and sanitizers according to manufacturer’s directions.

How and When To Clean And Sanitize Before and after use Before repacking food When changing to a new product or between allergens After four hours, if the items have been in constant use Any time the item has become contaminated

Handling Garbage What’s Wrong With the Way This Garbage was Handled? Remove garbage as quickly as possible Be careful not to contaminate food or surfaces when removing garbage Allowed to stack up

Questions?