1. Food Safety for Volunteers

2. (26) "Food service establishment" means an operation defined in 50-50-102 (8), MCA, and includes an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption in a mobile, stationary, temporary, semipermanent or permanent facility or location; where consumption is on or off the premises and regardless of whether there is a charge for the food. Food service establishment does not include:50-50-102 (a) an establishment, vendor, or vending machine that sells or serves only non-perishable foods; (b) an establishment that offers only prepackaged foods that are not potentially hazardous; (c) a produce stand that only offers whole, uncut fresh fruits and vegetables; (d) a food manufacturing establishment; (e) a kitchen in a private home if the food is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (f) a private home that receives catered or home-delivered food; or (g) a private organization serving food to only its members.

3. Food-borne Illness Who: Everyone, especially the elderly, babies, pregnant women and those with a compromised immune system (ie. Cancer patients receiving chemo) What: bacteria, viruses, other pathogens When: several hours to several weeks post exposure Where: any point during the food service process How: poor temperature control, cross contamination, poor personal hygiene, poor cleaning/sanitizing procedures

4. What happens when someone has a foodborne illness? Diarrhea Vomiting Fever Jaundice Kidney failure Brain and nerve damage Death

5. 4 Key Food Safety Principles Good Personal Hygiene Preventing Cross Contamination Controlling Time and Temperature Cleaning and Sanitizing

6. 1. Good Personal Hygiene Hand washing Clean clothes Hair up or covered Short, clean fingernails Clean aprons Not working when sick Using gloves or utensils when handling food Not eating when preparing/serving food Not smoking, using phone/texting

7. Washing hands is… Water at least 100 degrees, or as hot as you can stand it. Scrub all surfaces of hands. Use a new paper towel.

8. 2. Preventing Cross-Contamination Cross contamination is what happens when bacteria from one food item are transferred to another food item Contamination is to make impure by adding something unclean

9. Wash fruits and vegetables before use Use separate tools for raw and cooked products (separate cutting boards, knives, prep surfaces) Keep chemicals stored away from cooking area (and label containers!) Watch for physical contaminants, such as glass shards, hair, paper Store ready-to-eat foods above meats in the refrigerator Use separate serving spoons for each food

10. 3. Controlling Time & Temperature Use a calibrated thermometer Keep hot foods over 135 Keep cold foods under 41 Preheat equipment Throw food out after 4 hours

11. What if I find hot food out of temperature? 165ºF within 2 hours Reheat on stove or in oven Check with thermometer 165ºF 41ºF

12. How do I keep food cold? Foods that may not normally be held cold must be kept cold if their ingredients are perishable Examples: cream cheese frosting, buttercream frosting Keep perishable foods in the refrigerator or freezer Use a cooler with ice for transport or during service (ie. Bake sale) Keep perishable foods out of the sun!

14. When in doubt, throw it out!

15. Safe Thawing In the refrigerator (plan ahead!) In cold, running water In the microwave As part of the cooking process NEVER thaw foods at room temperature!

17. 4. Cleaning & Sanitizing Cleaning: using detergent to remove dirt and junk Sanitizing: Using a chemical or heat to kill pathogens Hot water & dish detergent Hot water only Warm water & bleach (or another sanitizing agent)

18. Wash dishes/utensils/glasses/pots/pans between uses Every 4 hours, if used continuously Clean surfaces between jobs (cutting chicken and preparing salad)