Food Safety Basics National Food Service Management Institute 1

Introduction Course Overview Staff Training Basics Food Safety Digest Tailoring Standard Operating Procedures HACCP Every Day Inspect What You Expect 2

Getting To Know You Name Food safety strength Food pathogen fact Everyone will stand and state their name and their food safety strength Do Not State your food pathogen fact 3

Staff Training Basics 4

Learning Objectives Review importance of –personal hygiene –employee health –proper hand washing –proper glove use. Review Employee Health and Personal Hygiene Agreement. Demonstrate: –the steps to calibrate a bi-metallic stem (dial) thermometer. 5

Review the definition of PHF/TCS. Demonstrate keeping food safe throughout the cooking and serving process. Review logs to monitor safe food handling. Review methods to prevent equipment-to- food cross-contamination. Review checklists to maintain safe food handling. 6

It All Begins With Personal Hygiene Grooming – clean hair and body Clean Uniform and apron Apron changed when soiled Close toed shoes Hair controlled Nails trimmed short with no nail polish Limit jewelry Proper hand washing Follow guidance of local health department 7

Employee Health Symptoms of illness - Vomiting, diarrhea, sore throat with fever, jaundice, or open wounds Illness diagnosed by doctor Exposure - eating or preparing food that caused a foodborne illness Exposure - residing with a person with a foodborne illness Open sores, burns, boils 8

Hand Washing Wet hands with warm water Use soap and wash hands, nails, and arms Rinse with warm water Dry with disposable towel Wash hands for 20 seconds 9

Proper Glove Use When to wash hands When to wear gloves When not to wear gloves When to change gloves Never re-use gloves Dispose of soiled gloves 10

No Bare Hand Contact Ready-to-eat foods = No washing or cooking Safely handle with: –Spatulas –Gloves –Tongs –Dispensing Equipment 11

Employee Health and Personal Hygiene Agreement 12

Calibrate Thermometer Fill glass with crushed ice. Add water until the glass is full. Place thermometer in center of ice water, not touching the bottom or sides of the glass. Agitate ice water to ensure even temperature distribution. Wait until the indicator stops. 13

The temperature should register 32 °F. If not, adjust the calibration nut by holding it with pliers or a wrench and turning the face of the thermometer to read 32° F. 14

Thermometer Calibration Log DateThermometer Being Calibrated TemperatureCorrective ActionInitialsManager Initials/Date Thermometer Calibration Log 15

PHF (Potentially Hazardous Food) Changed to: PHF/TCS (Potentially Hazardous Food/Time and Temperature Control for Safety Food) 16

PHF/TCS Support Growth of Bacterial Pathogens Nutrients –Energy source (sugars, alcohols, amino acids) –Nitrogen source (amino acids) –Vitamins and growth factors –Minerals Available water (a w ), acidity (pH), etc. 17

Temperature Danger Zone Copyright© International Association for Food Protection® 18

George School Lunch Menu Unbreaded Baked Chicken Baked Sweet Potato Wedges Romaine & Spinach Salad Ranch Dressing Fresh Berries Fat Free Chocolate Milk 19

DateFood Item Time/ Temperature/ Initials Time/ Temperature/ Initials Time/ Temperature/ Initials Temperature Log DATE LOCATION/ UNIT DESCRIPTION TIMETEMPERATURE INITIALS 20

DateStart Time Product NameTemp #1 Temp #2 Amount Prepared Corrective Actions End Time Employee Initials Verified By/Date Production Log 21

Material Safety Data Sheet (MSDS) How to handle an accident using a chemical or toxic substance Ingredients in the chemical or toxic substance Emergency contact information 22

Food Safety Checklist Personal Hygiene Food Preparation Hot Holding Cold Holding Refrigerator, Freezer, And Milk Cooler Food Storage And Dry Storage Cleaning And Sanitizing Utensils And Equipment Large Equipment Garbage, Storage, And Disposal Pest Control 23

Manager’s Corner Employee Food Safety Training Record Date: _____________________________ Location: __________________________ Directions: Use this form to record food safety training provided to employees. Maintain this record for a minimum of 1 year. Employee NameLength of Training Training and Materials Provided 24

Food Safety Digest 25

Learning Objectives Recognize the growth of foodborne pathogens. Identify food safety resources. Demonstrate knowledge of safe food end- point cooking temperatures. 26

Check Your Knowledge Growth of Harmful Microorganisms 1.A6. B 2.D7. B 3.A8. B 4.A9. C 5.C10. A 27

Common Foodborne Illnesses/Pathogens Bacteria, Viruses, Fungi, and Parasites 28

Share Your Pathogen Fact 29

Resources Food Safety 30

Tailoring Standard Operating Procedures 31

Learning Objectives Recognize the importance of SOPs. Recognize the information needed in SOPs. Identify how to access the NFSMI website and locate sample SOPs. Tailor existing SOPs to individual school nutrition programs. 32

Standard Operating Procedures Purpose Instructions Monitoring Corrective Action Verification and Record Keeping 33

Standard Operating Procedures Purpose Tells why the SOP is important and what it is used for Instructions Step-by-step procedures Monitoring The requirements are explained 34

Corrective Actions Details are given for when the food safety goals are not being met Verification and Record Keeping Provides a place for monitoring activities and corrective action taken 35

Website address Resource Center 36

Standard Operating Procedures 37

List of SOPs 38

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Standard Operating Procedures Checklist Purpose Instructions Monitoring Corrective Action Verification and Record Keeping 41

Standard Operating Procedure Personal Hygiene 42

HACCP Every Day 43

Learning Objectives Identify the 7 HACCP principles. Recognize the Process Approach to HACCP. Demonstrate application of the Process Approach to HACCP. 44

HACCP What is HACCP? Hazard Analysis Critical Control Points Why is it important? Provides a systematic approach to identifying food safety hazards 45

What is its purpose? Control specific, measurable hazards What is the key to HACCP application? Hazards must be measurable through: Critical Control Points (CCP) Critical Limits 46

HACCP in School Nutrition Programs Schools are required by federal law to have a food safety program based on HACCP principles USDA guidance for SFA is available at: CPGuidance.pdf 47

HACCP Principles –Conduct a hazard analysis –Determine critical control points –Establish critical limits –Establish monitoring procedure 48

HACCP Principles Continued –Identify corrective actions –Keep records –Review and revise your overall food safety program periodically 49

The Process Approach to HACCP 50

Process 1 Preparation with No Cook Step Example Flow / Operational Steps to Consider Spinach & Romaine Salad 51 ReceiveStorePrepareHoldServe

Process 2 Preparation for Same Day Service Example Flow / Operational Steps to Consider Hamburger Patty 52 ReceiveStorePrepareCookHoldServe

Process 3 Complex Preparation Example Flow / Operational Steps to Consider Baked Lasagna 53 ReceiveStorePrepareCookCoolReheat Hot Hold Serve

Process Approach to HACCP Recipe Activity Chicken Stir Fry Recipe D - 39 Spaghetti and Meat Sauce D - 35 Macaroni Salad E

Inspect What You EXPECT 55

Learning Objectives Apply skills learned to design a staff training program on CCPs for PHF/TCS. Demonstrate knowledge of SOPs. Demonstrate knowledge of food safety checklist usage to monitor a school nutrition program. Apply knowledge of the Process Approach to HACCP. 56

Angel School Prepares For New School Year 57

“Best of Class” School Nutrition Food Safety Program Resources NFSMI – Developing Food Safety Program Worksheets USDA – Healthy Meals Resource System FDA Food Code & Bad Bug Book State Child Nutrition Program Local/Regional Health Department 58

Thank You! 59 National Food Service Management Institute