1. Annual compulsory education
Safe food handling
Annual compulsory education

2. Learning objectives Define “Food Borne Illness”
Review the importance of cleanliness
Review the rules for preparing food
Review the correct way of handling utensils
& serving food
Review the procedure for garbage disposal

3. Personal Hygiene
A very important part of preventing the spread of infection through food
Large numbers of germs are found on/in us, including our clothes
Germs can be transferred to food, dishes, utensils

4. What is cleanliness? Washing hands properly & often
Keeping finger nails short & clean
Not handling food when you are ill
Wearing an apron and/or clean clothing
Wearing the proper head gear (i.e) hairnet
Not wearing your uniform outside of work
Not smoking in any food area

5. Key Notes Aprons to be worn in dietary area only
Aprons to be changed when moving from raw to ready-to-eat food preparation
Hair nets must be worn
No nail polish or false nails
No rings while working with food
Food must be covered to protect from contamination

6. Gloves are tools and must be used properly to ensure safety
Glove use
Gloves are tools and must be used
properly to ensure safety
Wash hands thoroughly before & after glove use
Wash hands & use new gloves after each task
Store gloves properly (not in your pockets)
Cuts/wounds on hands must be bandaged & protected with a glove

7. Foodborne illness
Foodborne illness is one of the most common infectious diseases and it often goes untreated
Symptoms occur between 6-72 hours after eating
Stomach cramps
Nausea, vomiting, diarrhea
Headache
Fever
Dehydration & electrolyte imbalance

8. Preventing foodborne illness
Follow proper food handling procedures
Store food at proper temperatures
- Hot Food at 60 degrees Celsius or greater
- Cold Food at 4 degrees Celsius or lower
Cook and reheat food thoroughly

9. Preparing Food Touch food with gloved hands only
Never serve undercooked fish, meats, poultry
Never partially cook poultry the day before
Keep food preparation tables clean
Do not place dirty dishes, bottles or cartons on food
preparation tables
Never sit on tables

10. Preparing food cont.
Prepare custards, salads, & cream-filled pastries just before use
Have separate cutting boards & work areas for raw food
Do not store chemicals in food preparation areas
Use food from approved suppliers only
Keep temperature above 60 or below 4 degrees Celsius until it is served

11. Eating utensils Pick up cups, knives, forks, spoons by the handles
Do not wipe utensils with an apron, soiled cloth or towel
Utensils should be designated to single food items during food preparation
Use utensils when serving food – if using your hand you must wear gloves
Separate Handling of dirty & clean equipment

12. Serving food Do not touch the rim of cups & glasses
Do not put cream containers in the empty cup
Do not place plates of food on top of glasses or cups
Discard cracked or chipped cups & glasses
Place cup upside down on saucer when setting tables
Do not chew gum, eat, or drink while serving food

13. Serving food cont. Never blow on food to cool it
Never lick fingers, touch hair or face
Do not blow on plates to remove dust
Do not wipe dust off plates with your hands
Plates & other flat dishes need to be handled with fingers underneath & your thumb on the edge

14. Garbage disposal
Have enough containers for all garbage – must have lids
Plastic liners must be used in garbage containers
Containers must be stored away from food
Dispose of garbage often – do not leave overnight
Wash & sanitize garbage after use

15. Brenda Strafford Foundation LTD. Policies
References
Brenda Strafford Foundation LTD. Policies