1. Safety, Sanitation, Workplace Safety and First-Aid
I can identify steps in the flow of food, including purchasing, receiving, storage, preparation, cooking, holding (hot/cold, cooling, reheating, and serving.

2. Overview Food Borne Illnesses Temperatures
Purchasing, receiving and storing
Personal Grooming
Sanitation
Safe Work Practices
First Aid

3. Hazard Analysis Critical Control Point (HACCP)
Ensure keeping food safe through a system of identifying and monitoring critical control points.

4. Food-Borne Illneses
Food-borne illness results from eating foods contaminated with pathogens.
Contaminated food does not always have an off odor or flavor, so it may look and smell normal.

5. FAT TOM General conditions for bacteria growth include: Food Acidity
Time
Temperature
Oxygen
Moisture

6. Three Types of Food Contaminated Hazards
Physical- Hair, glass, metal shards, fingernails, etc.
Chemical- Cleaning supplies and pesticides
Biological- Harmful micro-organisms (pathogens)

7. Four Types of Pathogen Contaminants
Bacteria- tiny single cell micro-organism- Salmonella and E-coli.
Viruses- Simple organism responsible for majority of foodborne illnesses- Norovirus and Hepatitis A.
Parasites- Organism that must live in or on a host to survive- Giardia
Fungi- Spore producing organism including yeast and most. Typically visible on spoiled food- Mold.

8. Food-borne illness symptoms that exclude worker from handling food
Sore throat with fever
Jaundice
Diarrhea
Vomiting
Open and infected sores
Food handlers need to be symptom free for 24 hours!

9. Prevention Strategies
Frequently clean and sanitize work surfaces.
Clean and sanitize cutting boards, dishes, tools, etc., after preparing each food item, or every 4 hours of continuous use.
Avoid Cross Contamination!
When in doubt, throw it out.
Do not taste or use.
Don’t use bulging cans.

10. Prevention Strategies Cont.
All Time and Temperature Control for Safety) foods need to be covered and stored in the refrigerator with a label including a use-by date and if produced on site, store at 41 degrees or lower for no more than 7 days.
Food should be stored in the refrigerator according to the final cooking temperature.
Place ready-to-eat foods on top and animal products toward the bottom according to cooking temperature.
Never place cooked food on a plate which has previously held raw meat, poultry or seafood without first cleaning and sanitizing the plate.

11. Danger Zone!
degrees F!
Food should never be in the danger zone for longer than 4 hours total from start of preparation!!!

12. Minimum of 15 seconds at temperature!
Cooking Temperatures
Seafood, pork, beef, veal, lamb- 145*F
Ground meats -pork, beef, veal, lamb- and eggs- 155*F
All Poultry- whole and ground- 165*F
Reheat Temp- 165*F
Minimum of 15 seconds at temperature!

13. Cooling and Reheating Foods
Keep hot foods hot and cold foods cold.
Hot- 135*F and above.
Cold- 41*F or lower.
Thoroughly cool hot foods.
Below 70*F within 2 hours and below 41*F within 4 more hours.
How do we cool food?
Ice water baths
Divide leftovers into smaller containers
Store food in the refrigerator so air can circulate

14. Defrost NEVER ALWAYS NEVER defrost at room temperature.
NEVER let running water exceed 70*F.
NEVER let the product’s internal temperature exceed 41*F.
Defrost item in the refrigerator.
Defrost item under cold, running water.
Defrost item in the microwave.
Cook immediately after microwaving.

16. Safety, Sanitation, Workplace Safety and First-Aid Part 2
I can identify steps in the flow of food, including purchasing, receiving, storage, preparation, cooking, holding (hot/cold, cooling, reheating, and serving.

17. Purchasing, Receiving and Storage
Purchase from a approved reputable vendor.
FIFO- First In First Out rule- the food that has been in the holding area the longest will be used first.
Store food and cleaning supplies separately.

18. Temperatures
Hot holding should be at 135*F or higher for no more than 4 hours.
Refrigerator temperature: 41*F or lower
Freezer temperature: 0*F or lower

19. Business Standards for Personal Hygiene
Wash hands with soap and warm water-minimum of 20 seconds-and dry with a single use paper towel.
Wash hands before and after handling raw meat, poultry, and eggs.
Single-use gloves must be used for only one task.
Wear bandages and gloves or other protective barriers over any cuts or open sores.
Anyone preparing food must wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing to effectively keeo their hair from contacting exposed food.

20. Business Standards for Personal Hygiene
All food preparation workers must wear clean attire, this may include chef coats and/or aprons; bacteria from dirty attire could contaminate food.
Any activity involving eating, drinking or chewing gum needs to occur in a designated area away from food preparation areas.
When tasting food, use a clean spoon only once.

21. Correct Order For Dish Washing 1. Rinse and scraper 2. Wash 3. Rinse 4
Correct Order For Dish Washing 1. Rinse and scraper 2. Wash 3. Rinse 4. Sanitize and air dry

22. Cross-Contact VS. Cross-Contamination
Cross-Contact happens when one food containing allergens comes in contact with a surface or food, thereby posing a hazard for persons having that allergy.
Cross-Contamination is the unintentional transfer of pathogens from people, surfaces or food to another food.

23. Safe Work Practices Accident/Injury Treatment Prevention Burn/Scald
Cool running water
Use appropriate tools and temperatures
Cuts/Scrapes
Apply Pressure, clean and sanitize, bandage or treat as necessary
Use sharp knives and proper knife skills.
Breaks/Stains/Sprains
Seek medical help
Knowledge of lifting procedure, being aware of surroundings
Fires
Water, smother or baking soda
Watch temperatures
Chemicals:
Ingested
Inhaled
Burns
See Safety Data Sheet for treatment recommendations
Ingested: Call poison control
Inhaled: Clear the room, fresh air and call poison control
Burns: depending on chemical, usually flush the skin
Handle and store chemicals appropriately.

24. First Aid Procedures Choking: treat with Hiemlich
Do not interfere if the fictim is coughing forcefully with a partial airway obstruction.
Treating a burn:
First degree burn—cool with cold water
Second degree burn—soak in cool water or cold compress
Third degree burn—cover loosely with a dry, sterile cloth; seek medical help
Sprains and strains: RICE (Rest, Ice, Compressions and Elevation)
Cuts—for severe wounds, apply direct pressure.

25. First Aid Procedures Allergic Reactions:
Causes are generally one of the main 8 allergens.
Symptoms include:
Itching
Swelling
Hives
Respiratory Difficulties
Rash
Headache