1. Food Safety is in YOUR Hands So Keep Them Clean!
Alejandra Navarro
Nutrition Education Coordinator

2. Instructor Notes
Welcome students to the class.

3. Today’s Agenda Your Role in Keeping Food Safe Good Personal Hygiene
Receiving and Storing Food Safely
Evaluating and Transporting Food Safely
Cleaning and Sanitizing

4. Food Donations/ Purchases
We ALL Do Our Part
Why so much focus on Food Safety? Our clients who receive food from us, for SHHFB
Food Donations/ Purchases
SHFB Staff
Partner Agencies
Distribution of Food
Trained agency staff and volunteers distribute
food to clients that is safe to consume
Handling food safely begins as soon as food
gets picked up, delivered, or dropped off
Food is handled in a safe manner to prevent any foodborne illnesses or outbreaks at agencies
Our staff is trained to ensure all
food safety practices are carried out during every process

5. Who’s at Risk?
About half of the victims of food poisoning each year are either children under 15 years old or seniors.  Most often a person experiences moderate to severe gastroenteritis for a few days, then feels better.  They think “it was just something I ate.” However, food poisoning can seriously affect the most vulnerable (or clients) and result in chronic health effects many years after a bout of food poisoning.  In short, food poisoning can be more dangerous to health than many people realize!!!
1 in 6 Americans get sick each year by consuming contaminated food or beverages

6. How Food Becomes Unsafe
Hazards from the Environment
Notes
Let’s learn “How Food Becomes Unsafe”. Explain each one of the environment pathogens that can contaminate food
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.
Ask agencies 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.
Chemicals in your operation can contaminate food. These include cleaners, sanitizers, and pesticides.
Point out that foodborne illness is almost always preventable. Following good food safety guidelines as same as knowing how we can contaminate food is important to prevent foodborne illness
Physical
Chemical
Biological

7. How People Make Food Unsafe
Let’s learn and understand the
four practices that can make
food unsafe.

8. How Food Becomes Unsafe
Hazards From People
Poor personal hygiene:
Transferring pathogens from your body to food
Cross-contamination:
Transferring pathogens from one surface or food to another
Notes
People can also make food unsafe by having poor personal hygiene.
Ask what is poor personal hygiene?
Poor personal hygiene is when a person transfers pathogens from your body to food.
Ask agencies to describe how the photo on the slide is an example of poor personal hygiene.
Poor personal hygiene
Cross contamination
Time-temperature abuse
Poor cleaning and sanitizing

9. How Food Becomes Unsafe
Hazards From People
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
Notes
Ask what is time-temperature abuse?.
Reveal the correct answer by advancing the
Ask students to describe how the photo on the slide is an example of time-temperature abuse. This could allow pathogens on the meat to grow and cause a foodborne illness.

11. Prevent Cross-Contact!
Understanding Food Allergies What are some of the most common food allergens?
Notes
Explain that some people are allergic to certain types of food. The tiniest speck of the food can make them sick.
Point out that proteins that cause reactions are called allergens. Cross-contact happens when a food containing an allergen comes in contact with another food. This can be dangerous for clients with food allergies.
Go to page 1-4 on your book:
Ask agencies which are the most common food allergens?
How many of them are missing, do they mentioned all of the food allergens?
Are any of them new for them?
Prevent Cross-Contact!

12. Preventing Food Allergen Contamination
Prevent Cross-Contact:
Clean and sanitize surfaces that have come in contact with an allergen.
Inspect food packaging for leaks or spills that can cause cross-contact.
Wash hands and change gloves
Instructor Notes
This section, Preventing Food Allergen Contamination, will take 4 minutes to complete.
One person to share!

13. How and when to wash your hands What to wear Other important practices
Instructor Notes
This chapter will take 25 minutes to complete.
How and when to wash your hands
What to wear
Other important practices

14. How and When To Wash Your Hands
VIDEO

15. How and When To Wash Your Hands
Every Switching Task!

16. Using Hand Antiseptics
NEVER use them instead of hand washing, unless you do not have access to wash your hands.
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.

17. Is This a Safe Practice? Why or Why Not?

18. Stocking The Hand washing Sink:
A stocked sink should have:
Hot and cold running water
Liquid soap
Single-use paper towels or hand dryer
Garbage container

19. What’s Wrong With This Picture?
Point out that the food handler is blowing into a pair of single-use gloves to make them easier to put on.
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.
If you have been using gloves for more than 4 consecutively hours

20. What to Wear Jewelry: Remove jewelry from hands and arms Do not wear
-Before handling exposed food
-When working in or around food-handling areas
Do not wear
-Rings, except for a plain band
-Bracelets, including medical bracelets, and watches

21. Other important Practices
No eating or drinking in food-handling/food storage areas
Report your illnesses if sick, or if you have been diagnosed with a foodborne illness

22. “Whaddya mean sneeze the other way? I only know one way to sneeze!

23. Apply Your Knowledge Activity
Which symptoms must be reported to your director or supervisor?
__ A. Vomiting
__ B. Jaundice
__ C. Sore throat with a fever
__ D. Being very tired
__ E. Diarrhea
__ F. Headache
Notes
Reveal the correct answers by advancing the slideshow.
Point out that employees must tell a director or supervisor if they have any of these symptoms: vomiting, jaundice, sore throat with fever, and diarrhea.

25. Controlling time and temperature Inspecting food during receiving
Instructor Notes
This chapter will take 20 minutes to complete.
Controlling time and temperature
Inspecting food during receiving
Storing food safely

26. Bacteria

27. Salmonella Outbreak - article
Page # 3
Receiving and storing food

29. Controlling Time and Temperature During Receiving
What Is Important About This Temperature Range?
This is the Temperature Danger Zone.
Pathogens on food can grow in this range and cause a foodborne illness.

30. Controlling Time and Temperature During Receiving
The Temperature Danger Zone:
Food temperatures must be controlled
From donation pick-up or food bank to handoff to client
Includes time food spends in the warehouse, on the truck, and at the agency

31. Inspecting Food During Receiving
Reject Any Food That Has Not Been Received at These Temperatures

32. Common Thermometers in Food Banks and Agencies
Infared- only measures surface temp of food and equipment . Displays instantly. Prevents cross-contamination- does not touch food.
Other digital- no need to be inserted deep into food for accuracy. Displays temp quickly. My come with additional probes.
Stemmed- insert in food from tip to stem dimple. 15 sec for reading. Easily calibrated.
Thermocouple
and other digital
thermometers
Infrared thermometer
Bimetallic stemmed
thermometer

33. Correct ways to Calibrate a Thermometer
Fill a large container with crushed ice
and tap water.
2. Put the thermometer stem or probe into
the ice water.
3. Adjust the thermometer so it reads 32ºF
(0ºC).
Mix well
Don’t let probe touch container. Wait 30seconds until indicator stops
Hold the calibration nut with a wrench or other tool. Rotate to read 32 d

34. Storing Food Safely General Storage Guidelines:
Store food at least 4 to 6 inches
off the floor.
Store food away from
walls.
This slide before slide #40 . Alex-

35. 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.

36. Storing Food Safely
Which is stored incorrectly?

37. “How long have we had these Cornflakes, Edna?”

38. What Is the Purpose of “Sell by” Date?
Notes
Ask agencies to identify the purpose of the date.
Reveal the correct answer by advancing the slideshow.
Point out that the date shown is a sell-by date.
Advance the slideshow for a more complete definition of a sell-by date. A quality date
Tells the store how long to display the product for sale
The product is still safe to eat past this date
A. Used for tracking and recall
B. Tells the store how long to display the product for sale
C. Date by which the product should be eaten for best flavor or quality
D. Last date recommended for the product while at peak quality

39. What Is the Purpose of This Date?
A. Used for tracking and recalls B. Tells the store how long to display the product for sale C. Date by which the product should be eaten for best flavor or quality D. Last date recommended for the product while at peak quality
Notes- Manufacture date
Ask students to identify the purpose of the date.
Reveal the correct answer by advancing the slideshow.
Tell students that the date is a packing or manufacturing date.
Advance the slideshow for a more complete definition of a packing or manufacturing date.

40. What Is the Purpose of “Use By” Date?
A. Used for tracking and recall
B. Tells the store how long to display the product for sale
C. Date by which the product should be eaten for best flavor or quality
D. Last date recommended for the product while at peak quality, and may lose nutritional value after date.
Notes
This is the last date recommended for the product while at peak quality.
The product is still safe to eat past this date.
Ask agencies to identify the purpose of the date.
Reveal the correct answer by advancing the slideshow.
Tell students that the date is a use-by or expiration date.
Advance the slideshow for a more complete definition of a use-by or expiration date.

41. Best-By or Best if Used By Date:
This is a quality date
It tells clients the date by which the product should be eaten for best flavor or quality.
The product is still safe to eat past this date.

42. Rotating Your Food in Storage!
FEFO rule
First Expired – First Out
Arrange your food items following FEFO/FIFO rule.
“Help reduce food waste and keep food safe!”
Check use by or expiration dates. Store food that will expire first in front of items that will expire later.

43. Handling Recalled Food
Product recalls are to be considered a priority
Feeding America issues recall notices for all issued recalls from FDA, USDA
Ask your director or supervisor how to handle recalls at your food bank or agency
Follow Proper Procedures!
when food has been contaminated. Also when food allergens have not been identified on the label.

44. metal shavings found in Kraft Macaroni and Cheese
metal shavings found in Kraft Macaroni and Cheese. Our volunteer looks through hundreds to make sure they are safe. So far... he found two bad boxes.  MAKING FOOD SAFETY AND FOOD RECALLS A TOP PRIORITY.

45. Evaluating the condition of food Loading and distributing food safely
Instructor Notes
This chapter will take 25 minutes to complete.
Evaluating the condition of food
Loading and distributing food safely

46. Page 4

47. Evaluating The Condition Of Food
Discard crushed cans that can not be stacked. Discard cans that have severe dents in can seams and body
Which of These Cans Should be Discarded?

48. Evaluating The Condition Of Food
Which of These Cans Should be Discarded?

49. Evaluating The Condition Of Food
Ask them to go to page 4-2 and 4-3 and see the guidelines to accept food
- Rust that cannot be wiped off
Which of These Cans Should be Discarded?

50. Evaluating The Condition Of Food
What’s wrong with the jar or bottle?
Discard jars and bottles with these problems
Dented lids
Swollen lids
Rusted lids
Instructor Notes
Ask students to identify what’s wrong with the jar.
Reveal the correct answer by advancing the slideshow. Point out that the dent in the jar lid is a serious defect that could cause a foodborne illness.
Advance the slideshow to reveal additional criteria when evaluating jars and bottles.
Dented lid

51. Evaluating The Condition Of Food
What’s wrong with the package?
Discard commercially packaged dry food with these problems
Gnaw marks
Droppings
Insects (dead or alive)
Pin-sized holes in packaging
Instructor Notes
Ask students to identify what’s wrong with the box of pancake mix.
Reveal the correct answer by advancing the slideshow. Point out that gnaw marks on a package of dry food is a serious defect that could cause a foodborne illness.
Advance the slideshow to reveal additional criteria when evaluating commercially packaged dry food.
Gnaw marks

52. Many products will require a closer look to see
if they are usable.
Never assume that the product has already been
inspected and is safe for use.

53. 20% Rule

54. When in doubt, toss it out!
Notes
Summarizing part if you doubt toss it out
Ask agencies to identify what’s wrong with the jar.
Reveal the correct answer by advancing the slideshow. Point out that the discolored food is a serious defect that could cause a foodborne illness.
Advance the slideshow to reveal additional criteria when evaluating jars and bottles.
When in doubt, toss it out!

55. Loading and Transporting Food Safely
Mention that on page 4-8 to 4-10 is more information about how to transport food safety a but we will not be covering the information because many of our agencies to not deliver food. Even so they should look at the information to be aware how to pick up food from the food bank or other facilities
Mention that some basic rules are:
Vacuum are where you are going to place food before pick up
Do not mix or cross contaminate by combining raw food with other
Make sure you maintain an adequate temperature control
When Loading and Transporting Food:
Keep drive times in unrefrigerated vehicles to minutes or less.
<30 minutes
driving times on
unrefrigerated vehicles
The car is clean w/adequate equipment
Correct storage

56. Inspecting a Delivery What Should You Look for ?
Overall condition of the vehicle
Signs of pests in the product or vehicle
Condition of the product
Door locks and seals that are in place
Correct truck temperature

57. Distributing Food Safely
DO NOT leave food outside and unsupervised
DO NOT put any food by garbage
containers
DO NOT leave refrigerated or frozen
food out at room temperature
DO NOT store raw meat or poultry
over ready-to-eat foods

58. How and when to clean and sanitize
Handling garbage
Spotting pests

60. 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
Notes
- 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.

61. How and When To Clean And Sanitize
When to Clean and Sanitize Food-Contact Surfaces:
Before and after use
When changing to a new product or between allergens
After four hours, if the items have been in constant use

62. Easy Sanitizing Solution!
1 teaspoon of unscented bleach
3 cup of cold/warm water
Spray bottle
Measuring cups-spoons
Single use towel
Make a fresh bleach solution every 2 hours for an open container
Make a fresh bleach solution every 24 hrs for a spray bottle/closed container

63. How And When To Clean And Sanitize
There are some items that we can only clean and there are some other that we do need to clean and sanitize
Cleaning and Sanitizing Surfaces:
All surfaces must be cleaned and rinsed
Walls and floors
Storage shelves
Garbage containers
Countertops/ microwaves

64. How and When to Clean and Sanitize
Put the steps for cleaning and sanitizing in the right order by placing the numbers of each step in the space provided.
_ A. Sanitize the surface
_ B. Wash the surface
_ C. Allow the surface to air-dry
_ D. Rinse the surface
_ E. Scrape or remove food from the surface

65. Handling Garbage What is wrong with the way this garbage was handled?
Notes
This section, Handling Garbage, will take 2 minutes to complete.
Ask agencies to identify what’s wrong with the way garbage was handled.
- Mention that handling garbage incorrectly will attract pest
What is 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.

66. Handling Garbage Close the lids on outdoor containers.
Keep indoor containers covered when they are not in use.

67. How Is the Garbage Being Handled Safely?
Clean the inside and outside of garbage containers often.
DO NOT clean garbage containers in clean rooms or food-storage areas.

68. Which Are Signs of Pests?
Notes
Spotting Pests, will take 2 minutes to complete.
Explain to agencies that pests, such as insect and rodents, carry pathogens that can make people sick. Insect parts can even be a source of physical contamination.
Point out that its important to tell a director or supervisor if the signs in the slide are spotted.
Droppings
Nests
Damage
Know the signs!

69. Insects and rodents are a FOOD SAFETY RISK!!!
They carry pathogens and can make people sick.
Insect parts can even be a source of physical contamination.

70. Apply Your Knowledge 1. The Temperature Danger Zone is the temperature
range between…
A Any temperature during work hours.
B 32°F to 41°F (0°C to 5°C)
C 41°F to 135°F (5°C to 57°C)
D There is no danger if you wear sunscreen

71. Apply Your Knowledge 2. How far off the floor must food be stored?
A High enough so only the tallest staff member can reach
B It’s ok to place food on floor
C 3 in to 4 in
D 4 in to 6 in

72. Apply Your Knowledge
3. Which storage date tells the stores when to replace
this food item?
A Packing or manufacturing date
B Sell-by date
C Best-by or Best if Used By date
D Use-by or expiration date

73. Apply Your Knowledge 4. Drive time in unrefrigerated delivery vehicles
should be kept to less than
A You can drive as long as you like with food in car
B 90 minutes
C 60 minutes
D 30 minutes

74. Apply Your Knowledge 5. What are some best practices to control pests?
A Remove garbage as quickly as possible.
B Leave some food outside for them incase they are hungry.
C Close the lids on outside and inside waste containers.
D Leave a trail of crumbs to catch them.

75. Thank you!

76. Handwashing Gangnam Style