1. Welcome Please make yourselves comfortable Help yourselves to food and drinks

2. HEMIC Hawaii Employers Mutual Insurance Company Pathways to Safety Series Food Safety HEMIC Loss Prevention Series

3. Importance Food Safety Losses: Legal fees Medical claims Lost wages Cleaning and sanitizing costs Food supplies Bad publicity Company shutdown

4. Responsibility Management Management must be involved in and supportive of food safety program. Employees Must follow rules to providing safe foods.

5. Why do you need a food safety program? Food poisoning is the most common and most underreported illness there is. Food establishments are losing too much business once an incident occurs. People talk Word spreads quickly

6. Outbreaks An outbreak of a food borne illness is defined as an incident in which two or more people suffer the same illness after eating the same food. Lab analysis must show that the food is the source of the illness. If a botulism or chemically contaminated food case is found, a single incident is considered an outbreak.

7. What are the most potentially hazardous foods? High protein foods are most likely to become contaminated. Milk products Fish and shellfish Eggs and soy products Beef, pork, and poultry

8. Other foods include Baked or cooked vegetables Tofu and other soy products Fruits And the list goes on…………………………..

9. How do foods become unsafe? Contamination Biological Chemical Physical Cross-contamination Hands Equipment Sanitation Personal Hygiene Health

10. Contamination Biological hazards Bacteria Viruses Parasites fungi

11. Chemical hazards Pesticides Food additives and preservatives Leeching cookware and equipment

12. Physical hazards Dirt Broken glass Hair Bugs Other objects that may get into the food

13. Cross-contamination Hands and equipment touch raw foods and then cooked foods Shared contact surfaces Cleaning cloths Drips from raw or contaminated food onto cooked and ready-to-eat foods

14. Sanitation Unwashed hands and equipment Unclean work area Some areas may only look clean, but are actually contaminated

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16. Bacteria Bacteria can be carried through water, wind, insects, plants, animals, and people They multiply very quickly Also produce harmful toxins while they multiply, die, and decompose Some produce spores to protect themselves and survive cooking and freezing temperatures

17. Parasites Parasites need a host to live If not killed through thorough cooking and freezing, larvae can cause serious harm to the host People who eat partially cooked or raw meat and fish are at risk

18. Fungi and Yeast Molds can grow at any storage temperature Freezing can prevent growth, but doesn’t necessarily kill molds There are some mold toxins that can resist cooking Yeasts require sugar and moisture to survive and spoil the foods by eating it.

19. Seafood Some fish are naturally toxic Puffer fish Kahala White Goat Fish Some are contaminated through their environment Barracuda and Papio Shellfish Some spoil through poor cooling techniques Lack of refrigeration

20. Chemicals Pesticides Wash foods thoroughly Clean and sanitize all equipment and utensils which have come in contact with chemicals Keep foods covered Keep chemicals in their original and marked containers and away from food prep areas

21. Chemicals continued Additives and Preservatives Know what processed foods contain sulfites Do not add sulfites to foods MSG is commonly used, but may cause some illnesses in some people.

22. Toxic Metals Some containers used for cooking and storage contain potentially toxic metals Lead Copper Brass Zinc Coating Cadmium Antimony

23. Limiting Metal Contamination Use only food-graded containers Use containers only for what they are intended for Never use wire brushes or ordinary paint brushes Do not use cookware with enamel which can chip and expose underlying metals Carbonated water may cause copper to leech into water Do not use zinc coated containers for preparing or cooking foods with a high acid content Do not use lead or lead-based products including ceramics in food preparation areas

24. Foodservice Chemicals Detergents, Polishes, Cleaning and drying agents Follow directions on labels Store chemicals in original containers and away from food prep areas If chemicals are transferred, label containers along with gloves, funnels, measuring cups, and other supplies used with the chemical

25. Physical Hazards Do not use glass to scoop ice Do not chill glasses in ice which will be used for drinks Do not store non-edible items or garnishes above food prep area Place and maintain shields on lights over food storage and prep areas Clean openers Remove staples and nails from boxes and crates when food is received

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27. How do you limit these hazards Temperature Time Proper Hygiene Cleaning and Sanitizing Observation and Notation

28. Temperature Microorganisms grow best between the temperatures of 40 degrees F and 140 degrees F (Temperature danger zone) When heating, cooling, and thawing, foods should be kept out of this temperature range as much as possible

29. Time Foods should not remain in the Temperature danger zone for more than 4 hours in the entire food-handling process Food should be cooked for a certain amount of time at designated temperatures

30. Internal cooking temperature and time Poultry, stuffed meats, and stuffed pastas 165 degrees F for 15 seconds Cook stuffing and meat first and then stuff food

31. Ground beef and pork 155 degrees F for 15 seconds

32. Pork, ham, sausage, and bacon 155 degrees F for 15 seconds

33. Beef roasts 145 degrees F for 15 seconds 140 degrees F maintained for 12 minutes 130 degrees F maintained for 121 minutes

34. Fish 145 degrees for 15 seconds

35. Proper Hygiene and Sanitation Proper hand-washing Hand care Employees who are ill or injured Tasting food Eating and smoking Storing personal items Employee restrooms Other personal hygiene rules

36. Hand -washing 1.Use warm water 2.Apply soap 3.Use a clean nail brush 4.Rub hands together for more than 20 seconds 5.Wash up to elbows 6.Rinse thoroughly 7.Dry

37. Hand Care Employees should Keep nails short and clean. No nail polish or artificial nails Cover all cuts and sores with bandages and gloves Employees are to never: Not touch their hair, clothes, or skin, especially if you have sores or cuts Stack several plates because there is a chance hands may touch the food Handle place settings or food without washing their hands after clearing tables or bussed dirty dishes Touch the insides of glasses or eating surfaces

38. Ill or injured employees Employees should not handle food if they have Fever Diarrhea Upset stomach, nausea, or vomiting Sore throat Coughing or sneezing Dizzy Employees should also feel comfortable about talking to you if they do not feel well.

39. Eating and smoking areas Eating and smoking areas should be designated far away from food preparation areas

40. Storage of Personal Items A well lit, secure, and clean area should be provided for employees to store their personal belongings The same type of area should be provided for them to change into their uniforms as well

41. Employee Restrooms Restrooms should be clean, and well sanitized The restroom should be checked periodically to maintain cleanliness The restroom should be quickly accessible Employees should wash their hands when leaving the restroom and again when they reach their work area

42. Other Hygiene Rules Bathe daily Keep hair short Wash clothes after every use Stay healthy Avoid touching ears, nose, mouth, and eyes Wash hands regularly

43. Cleaning and Sanitizing Cleaning tools shall be cleaned and sanitized before being stored Cloths, sponges, and scrubbing pads should be stored in a container of sanitizing solution or be air dried Brushes and mops should be hung rather than on their bristles or in buckets Buckets and pails should be stored with other tools

44. Observation and Notation Observe your employees and take notes on where improvements are needed. Be sure your employees take a participatory role in recognizing hazards at work.

45. Abate Hazards Discuss with your employees what can be done to abate some of these hazards Be sure to inform all employees about the abatement Employees should be responsible for themselves and reminding others

46. Have a Great Safety Day Hawaii Employer’s Mutual Insurance Company Food Safety Seminar