1. Oklahoma Disaster Relief Feeding Unit Areas of Responsibility

2. Feeding Unit Areas of Responsibility
Cook
Line Serving
Sanitation
Stock and Warehouse
Maintenance

3. 5 Basic Activities in Safe Food Handling
Personal Hygiene
Using Thermometers
Receiving and Storing Food – Inventory crew
Preparing and Serving Safe Food – Cooks / Servers
Clean and Sanitizing
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4. Personal Hygiene Are you feeling well? Taking Medicine?
Cuts or infection?
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5. Personal Grooming Bathe and shower and shampoo hair daily
Wear clean clothes – short sleeves recommended
Wear an apron – it is not a hand towel!!
Leave Jewelry at home
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6. Food & Tobacco No Smoking near food preparation No Smoking in kitchen
No Smoking near LP gas tanks
No Smoking on serving line
NO SMOKING!!
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7. Hand Washing
Frequent and thorough hand washing is one of the most IMPORTANT
Ways to prevent the spread of micro-organism and illnesses.
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8. Hand Washing When you start to work After you use restroom
Handling raw food
Touching hair, face or body
Sneezing, coughing, or blowing nose
Smoking, eating or drinking
Cleaning or taking out garbage
Touching anything that may contaminate hands
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9. How to Wash Your Hands Use Warm Water
Wet Hands and apply antibacterial soap
Scrub under nails
Rub hands together for at least 20 seconds and rub up to elbow
Rinse thoroughly
Dry hands with disposable towels or air dryer
Turn off water with disposable towel
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10. Hand Washing Stations Part of sanitation area on all trailers
Consists of:
Bucket of soapy water for washing
Tub of bleach water for final rinse
Let hands air dry
Health inspectors will ask to see hand washing area
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11. Wearing Gloves It is Important to wear disposable plastic gloves!
(show how to put on gloves)
It is Important to wear disposable plastic gloves!
Wear gloves over clean washed hands
Especially needed if serving or handing food Never wear plastic gloves near heat source
Bacteria grows in hot wet (perspiration) gloves.
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12. Keep your head covered
- Hat
- Hair Net
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13. Thermometers Use Thermometers to make sure of proper food temperatures
It is crucial to keep track of the foods’ temperature while it is stored, prepared and served
Use thermometers designed for food usage
Small loop at top of holder allows user to hold thermometer away from hand.
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14. DANGER ZONE!! FOODS BETWEEN 4 hrs 40° 140°
When in Doubt Throw it out!!!
Rule of 4’s: Between 40° and 140° for 4 hrs –Forget it!!!
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15. Cambros Insulated container to carry food Use liners Label Top
Meat, Vegetable, Fruit
Time
Temperature
Number of Servings
Route number
Keep closed
Keep clean cambros off the ground (on Pallets)
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16. Areas of Responsibility Cook
Prepare and organize cooking area
Determine Menus
Prepare Food
Ensure All Food Handling Guidelines Are Followed
Maintain Safety and Cleanliness of Cooking Area
Store and Secure all Food Preparation Equipment

17. Remember!
All food Handlers must observe the health department regulations of the community in which they are operating!
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18. Areas of Responsibility Line Serving/ERV Service
Ensure All Food Handling Guidelines Are Followed
Determine Serving Line and/or ERV Service Location
Organize Area for Efficiency
Serve Meals in Serving Line and/or Maintain ERV Requirements
Maintain Cleanliness and Safety of Area
Secure Serving Supplies from Storage
Maintain Count of Meals Served

19. Areas of Responsibility Sanitation
Determine Proper Location
Unload and Set up Equipment
Be Knowledgeable on Proper Use of Equipment and Local Health Regulations
Maintain Safety and Cleanliness of Area
Wash and Sanitize all Utensils and Containers

20. Cleaning & Sanitizing Three Step Process Wash – 110° – 180°
Rinse
Sanitize
Wash – 110° – 180°
Rinse – 110° – 180°
Sanitize – 70o - 100° .
Air Dry
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21. Areas of Responsibility Stock and Warehouse
Check Beginning Inventory
Prepare and Organize Warehouse Area
Maintain Cleanliness and Safety
Maintain a Current Inventory List and Notify Unit Director When Stock Needs to be Ordered
Maintain Bulk Food Services if Needed
Maintain Inventory of Equipment in Barn

22. Areas of Responsibility Maintenance
Responsible For Setting Up and Maintaining All Equipment on Unit
Connect Electricity Supply to Trailer
Set Up All Cooking Equipment and Ensure it Stays in Safe Working Order
Maintains All Propane Connections to Ensure Safety
Supervise All Fueling Activities
Set Up and Maintain Refuse and Garbage Disposal

23. Questions
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