1. 1 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Unit 1 Introduction to FOODSAFE Unit 2 Foodservice Illness and Injury Unit 3 Receiving and Storing Food Unit 4 Preparing Food Unit 5 Serving Food Unit 6 Cleaning

2. 2 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Program Goals Train individuals to become responsible food handlers by using safe food handling methods and preparation techniques Promote worker health and safety Overview

3. 3 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Program Objectives Emphasize food safety in fast-paced industry Encourage prevention of foodborne illness Protect the public and workers from harm Apply safe procedures for receiving, storing, preparing and presenting food Reduce common errors in handling potentially hazardous foods Create awareness of job hazards and techniques for reducing risk of injury and illness Overview

4. 4 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Benefits Program –FOODSAFE standards and certification Workers –upgraded skills, safe practices, less injury Employers –properly trained and knowledgeable staff –reduced job related injury and illness Customers –food safety, reduced contamination, trust Overview

5. 5 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Introduction to FOODSAFE Unit 1 ─ Key Learning Points Top ten improper food handling practices Top workplace safety hazards Risks and consequences Responsibilities Food Safety Plan Unit 1

6. 6 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Top Ten Improper Food Handling Practices Percent of Foodborne Illness Outbreaks 3. Infected person 13% 4. Inadequate reheating for hot holding 11% 5. Improper hot holding 9% 6. Contaminated raw food or ingredient 5% 7. Unsafe source 4% 9. Cross-contamination 3% 8. Use of leftovers 2% 10. Inadequate cooking 2. Advance preparation 17% 1. Improper cooling 30% Unit 1

7. 7 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Top Improper Food Handling Practice Unit 1 REAL CASE ─ IMPROPER COOLING 1,364 children became ill with Staphylococcal food poisoning from chicken salad eaten at 16 schools. The cooked chicken was not cooled rapidly enough because it was stored in 12 inch- deep-layers (30.5 cm). IMPROPER COOLINGPROPER COOLING

8. 8 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Top Workplace Safety Hazards Unit 1

9. 9 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Workplace Safety Hazard REAL CASE ─ EQUIPMENT INJURY The owner of a pasta company was placing ingredients in a pasta machine. As she reached into the hopper, the sleeve of her blouse became entangled with the rotating mixing arm and her hand was broken. Unit 1

10. 10 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Risks and Consequences Risks –workers, employers, customers Consequences –legal, physical, emotional, professional, financial Unit 1

11. 11 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Consequences REAL CASE ─ HAMBURGER CHAIN Hundreds of cases of E. coli, including the deaths of four children, were linked to undercooked beef at a hamburger chain. A franchise owner stated, “Frankly, at first, I didn't grasp how serious would be the impact. Then the first child died. It was just horrendous... My life, my business career, was going down the toilet. I was scared to death.” Over the next two years the chain lost $138 million. Unit 1

12. 12 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Worker Responsibilities Practice safe food handling Follow safe work procedures Use personal protective equipment (PPE) Report hazards, accidents and injuries Refrain from dangerous conduct Ensure ability to work is not impaired Refuse any job with “undue” risk Unit 1

13. 13 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Employer Responsibilities Develop a Food Safety Plan Provide a written cleaning and sanitation plan Provide worker training and orientation Provide supervision and regularly inspect the workplace Provide First Aid equipment and services Provide adequate PPE Establish a Health and Safety Program Establish safe work procedures Unit 1

14. 14 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Food Safety Plan Review steps in recipe Assess hazards Identify critical steps State critical limits Monitor Correct problems Unit 1