ServSafe® Food Handler Course Presentation

ServSafe® Food Handler Course Presentation
Instructor Notes Welcome students to the class and provide an overview. The overview should include a discussion of the following information: Class length: 2 ½ hours Assessment: The assessment will be given at the end of the class. Employees will have at least 40 minutes to complete the assessment, and more time if necessary. Breaks: Two 5-minute breaks will be given Class structure: Information will be presented using instructor presentations and the ServSafe Food Handler Guide. Activities will be used to review presented content. All questions are welcome.

Food Safety Is Important
Instructor Notes Tell students that they can follow along with the slideshow using their books. On the bottom right of most slides is a number corresponding with the page number in the ServSafe Food Handler Guide. Timing: If you spend about 30 seconds per slide, you will be able to complete the content portion of the course in approximately two hours.

Concepts You Will Learn How food becomes unsafe Your role in keeping food safe Instructor Notes Discuss the objectives with the students.

Food Safety Hazards X X X Instructor Notes Ask a volunteer to define foodborne illness. Discuss the three types of hazards that can make food unsafe. Biological hazards are tiny forms of life that one can’t see, taste, or smell. This includes bacteria, viruses, parasites, and fungi. Some of these cause illness. These are called pathogens. Chemicals in your operation can contaminate food. These include cleaners, sanitizers, polishes, and machine lubricants. Physical hazards include glass, bones, fruit pits, metal shavings, staples, dirt, bandages, and jewelry. Page 1

How People Make Food Unsafe
Poor Personal Hygiene: Transferring pathogens from your body to food X Instructor Notes Ask a volunteer to define poor personal hygiene. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Page 2

Time-Temperature Abuse: Letting food stay too long at temperatures that are good for pathogen growth X Instructor Notes Ask a volunteer to define time-temperature abuse. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Page 2

Cross-Contamination: Transferring pathogens from one surface or food to another X Instructor Notes Ask a volunteer to define cross-contamination. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Page 2

Poor Cleaning and Sanitizing: Letting food come into contact with contaminated surfaces X Instructor Notes Ask a volunteer to define poor cleaning and sanitizing. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Page 2

Good Personal Hygiene What is the problem it could cause?
Leaving raw chicken breasts on a prep table: __A. Time-temperature abuse __B. Poor personal hygiene __C. Cross-contamination __D. Poor cleaning and sanitizing Instructor Notes Have a volunteer identify the problem in the situation. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that leaving a chicken breast on a table to thaw will let the food stay too long at temperatures that are good for pathogen growth. Page 2

Sneezing on a salad: __A. Time-temperature abuse __B. Poor personal hygiene __C. Cross-contamination __D. Poor cleaning and sanitizing Instructor Notes Have a volunteer identify the problem in the situation. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that sneezing on a salad could transfer pathogens from your mouth to the food. Page 2

Rinsing off a cutting board after cutting raw chicken and then using it to slice tomatoes: __A. Time-temperature abuse __B. Poor personal hygiene __C. Cross-contamination __D. Poor cleaning and sanitizing Instructor Notes Have a volunteer identify the problem in the situation. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that simply rinsing off the cutting board will not get rid of any pathogens left behind by the chicken. Page 2

Scraping off baked-on food from an otherwise clean plate: __A. Time-temperature abuse __B. Poor personal hygiene __C. Cross-contamination __D. Poor cleaning and sanitizing Instructor Notes Have a volunteer identify the problem in the situation. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that a plate with baked-on food on it should be cleaned and sanitized again. Page 2

Your Role in Keeping Food Safe
Do NOT: Transfer pathogens from your body to food Let food stay too long at temperatures good for pathogen growth Transfer pathogens from one surface to another Do: Keep everything clean Clean and sanitize anything that touches food Page 3

Good Personal Hygiene

Good Personal Hygiene Concepts You Will Learn
How and when to wash your hands Where to wash your hands Other hand-care guidelines What to wear Other important practices Instructor Notes Discuss the objectives with the students.

Good Personal Hygiene Show What You Know! Please stand up
State one fact about personal hygiene when you catch the ball Toss the ball to another person Instructor Notes Ask students to state one fact they know about good personal hygiene. Keep the discussion going until they run out of facts.

Good Personal Hygiene Good Personal Hygiene How to wash your hands
Hands can transfer pathogens to food Handwashing is a critical step for avoiding food contamination Page 5

Good Personal Hygiene How to wash your hands
Handwashing should take about 20 seconds “Happy birthday to you, happy birthday to you…” Instructor Notes Explain that it takes approximately 20 seconds to sing “Happy Birthday” twice. This can serve as a useful reference when washing hands. Page 5

Step 1: Wet hands and arms Use running water as hot as you can comfortably stand Page 5

Good Personal Hygiene How to wash your hands Step 2: Apply soap
Apply enough to build up a good lather Page 5

Step 3: Scrub hands and arms vigorously Scrub them for 10 to 15 seconds Clean under fingernails and between fingers Instructor Notes Ask students to stand up and start rubbing their hands together as though they are scrubbing them with soap. Ask them to stop when they think that 10 to 15 seconds has passed. Students will be surprised by how far off they are. Page 5

Step 4: Rinse hands and arms thoroughly Use running water Page 5

Step 5: Dry hands and arms Do NOT use your apron or uniform Do use a single-use paper towel or a hand dryer Page 5

After washing your hands use a paper towel to: Turn off the faucet Open the restroom door Page 5

Good Personal Hygiene Using Hand Antiseptics
If you use hand antiseptics: NEVER use them in place of handwashing Use an antiseptic after washing hands Wait for the antiseptic to dry before touching food or equipment Follow manufacturer’s directions Page 6

Good Personal Hygiene Wash your hands after: Using the restroom
Touching your hair, face, or body Instructor Notes Ask students to name as many situations as they can think of after which a food handler must wash their hands. Page 6

Good Personal Hygiene Wash your hands after:
Handling raw meat, poultry or seafood (before and after) Touching clothing or aprons Page 6

Good Personal Hygiene Wash your hands after: Taking out garbage
Sneezing, coughing, or using a tissue Page 6

Handling chemicals that can make food unsafe Smoking Page 7

Clearing tables or busing dirty dishes Eating or drinking Page 7

Good Personal Hygiene Wash your hands after: Handling money
Chewing gum or tobacco Page 7

Good Personal Hygiene Wash your hands: Before putting on gloves
After touching anything that may contaminate hands Page 7

Good Personal Hygiene Check Your Handwashing Savvy:
When must you wash your hands? __A. After handling raw chicken __B. Before putting on new gloves __C. Before taking a break __D. After taking out garbage Instructor Notes Have students identify when hands must be washed. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that hands must be washed after handling raw meat, poultry or seafood, before putting on gloves, and after taking out garbage. Page 7

Good Personal Hygiene Check Your Handwashing Savvy:
When should you use hand antiseptic? __A. When you can’t wash your hands __B. Before washing your hands __C. After washing your hands __D. After taking out garbage Instructor Notes Ask a volunteer to identify when a hand antiseptic should be used. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that hand antiseptics may only be used after hand washing. Page 7

Good Personal Hygiene Where to wash your hands
Wash your hands only in a designated handwashing sink Page 8

Good Personal Hygiene Where to wash your hands X
Do not use handwashing sinks for other things NEVER dump dirty water in them NEVER prep food in them X Page 8

Good Personal Hygiene Where to wash your hands X
Keep handwashing sinks easy to clean NEVER stack food, equipment, or supplies in them or in front of them X Page 8

Good Personal Hygiene Stocking The Handwashing Sink
A stocked sink should have: Warm running water Soap Single-use paper towels Garbage container If these items aren’t stocked, tell your manager Page 8

Good Personal Hygiene Handwashing Sink:
Which sink should NOT be used to wash your hands? Instructor Notes Ask students to identify the sink that should not be used for handwashing. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that a food-prep sink should never be used for hand washing. Only a designated hand-washing sink should be used for hand washing. Page 8

Good Personal Hygiene Handwashing Sink:
What must a stocked handwashing station have? __A. Hand lotion __B. Soap __C. Garbage container __D. Sponge __E. Single-use paper towels __F. Warm running water Instructor Notes Have students take turns identifying what a stocked hand-washing station must have. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that a stocked hand-washing station should have warm running water, soap, single-use paper towels, and a garbage container. Page 8

Good Personal Hygiene Using Gloves The Right Way
Use the correct gloves Only use single-use gloves when handling food Page 9

Make sure the gloves fit your hands They should not be too tight or too loose Page 9

Good Personal Hygiene Using Gloves The Right Way X
Never rinse, wash, or reuse gloves X Page 9

Wash your hands before putting on gloves and when changing to a new pair Page 9

Good Personal Hygiene Gloves should be changed:
As soon as they become dirty or torn Page 9

Before beginning a different task Page 9

After handling raw meat, seafood, or poultry, and before handling ready-to-eat foods Page 9

At least every four hours during continual use More often if necessary Page 9

Good Personal Hygiene Hands and Nails: Page 10 Instructor Notes
Point out that fingernails should be short and clean, like those in the slide photo. Page 10

Good Personal Hygiene Hands and Nails: X Page 10 Instructor Notes
Ask students what is wrong with the food-handler's hand. Point out that the food handler is wearing nail polish. Nail polish must not be worn when handling food. Page 10

Good Personal Hygiene Hands and Nails: Page 10 Instructor Notes
Discuss the requirements for covering wounds. Point out that food handlers must wear a bandage over wounds on hands and arms, and make sure it keeps the wound from leaking. Explain that a single-use glove or a finger cot must be worn over bandages on hands or fingers. Page 10

Good Personal Hygiene Keeping It Safe: What did Alicia do wrong?
__A. Washed her hands before putting on gloves __B. Rinsed her gloves before they became too dirty from working with hamburger meat __C. Began chopping lettuce after forming hamburgers without changing gloves __D. Washed her hands and changed gloves when she noticed a small tear in a glove she was wearing Instructor Notes Have students take turns identifying what Alicia did wrong. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that you should never rinse, wash, or reuse gloves. Explain that gloves must be changed between tasks. Page 10

Good Personal Hygiene Keeping It Safe: Which practice is unsafe?
__A. Washing hands and putting on new gloves after cutting up raw chicken __B. Putting the same gloves back on after another task __C. Prepping food with French-manicured nails __D. Working with a tiny unbandaged cut Instructor Notes Have students take turns identifying the practices that are unsafe. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that gloves should not be reused. Explain that false nails should not be worn when handling food. Tell students that even tiny cuts must be properly bandaged and covered. Page 10

Good Personal Hygiene What to wear:
Always wear a clean hat or other hair covering when: Prepping food Working in prep areas Working in areas used to clean utensils and equipment Page 11

Good Personal Hygiene What to wear: Wear clean clothes every day
This includes chef coats and uniforms Page 11

Remove aprons and store them in the right place when leaving prep areas Before using the restroom Before taking out garbage Page 11

Remove jewelry from hands and arms: Before prepping food When working around prep areas Do NOT wear: Rings, except for a plain metal band Bracelets, including medical bracelets Watches Page 11

Good Personal Hygiene It’s what you wear Which practices are unsafe?
__1. Wearing a dirty chef coat __2. Wearing nail polish __3. Wearing a baseball cap while serving food __4. Wearing a watch __5. Taking off your apron in the restroom __6. Wearing a bandage on your finger under your gloves __7. Working in the dishwashing area without a hat or a hairnet __8. Wearing a chef coat for several days until it gets dirty Instructor Notes Have students take turns identifying which practices are unsafe. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that dirty clothes, even chef coats, must not be worn when handling food. Explain that nail polish and watches must not be worn. Tell students that aprons must be removed before using restrooms, and hair restraints must always be worn, even in dishwashing areas. Finally, explain that clean clothes must be worn every day. Page 11

Good Personal Hygiene Eating, drinking, smoking, and chewing gum or tobacco: NEVER do these things in the following areas: In prep areas In service areas In areas used to clean utensils and equipment X Instructor Notes Point out that employees should only eat, drink, smoke, or chew gum or tobacco in designated areas. Page 12

Good Personal Hygiene What to do if you are sick
Tell your manager when you are sick This is very important for these symptoms: Vomiting Diarrhea Jaundice (yellowing of skin and eyes) Sore throat with a fever Instructor Notes Explain to students that when they are sick they could spread pathogens to food, especially if they have symptoms identified in the slide. Page 12

Good Personal Hygiene Is this practice unsafe? YES Page 13
Instructor Notes Ask students if the food handler in the slide is acting unsafely. Reveal the correct answer by advancing to the next slide. Point out that chewing gum in a prep area can spread pathogens to food. . Page 13

Good Personal Hygiene Is this practice unsafe? YES Page 13
Instructor Notes Ask students if the food handler in the slide is acting unsafely. Reveal the correct answer by advancing to the next slide. Point out that touching the hair, face, or body, and then touching food, can spread pathogens to the food. . Page 13

Good Personal Hygiene Is this practice unsafe? NO Page 13
Instructor Notes Ask students if the food handler in the slide is acting unsafely. Reveal the correct answer by advancing to the next slide. Point out that the food handler is eating in a designated area. . Page 13

Good Personal Hygiene Is this practice unsafe? NO Page 13
Instructor Notes Ask students if the food handlers in the slide are acting unsafely. Reveal the correct answer by advancing to the next slide. Point out that the food handlers are smoking in a designated area. Explain that they must wash their hands before handling food. . Page 13

Controlling Time and Temperature

Concepts You Will Learn: Food most likely to become unsafe How to measure the temperature of food Holding and storing TCS food How to label food for storage Instructor Notes Discuss the objectives with the students.

Foods most likely to become unsafe Instructor Notes Ask employees to explain the best way to prevent the growth of pathogens. Tell them that controlling time and temperature is the best way to do this. Explain that the following food items require time and temperature control to keep them safe: Milk and dairy products Eggs Meat: Beef, pork, and lamb Poultry Fish Shellfish and crustaceans Page 15

Food most likely to become unsafe Instructor Notes Explain that the following food items require time and temperature control to keep them safe: Baked potatoes Heat-treated plant food Tofu or other soy protein Sliced melons, cut leafy greens, cut tomatoes Sprouts and sprout seeds Untreated garlic-and-oil mixtures Page 15

Which food needs time/temperature control? Which food needs time/temperature control? Instructor Notes Ask students to identify which food item needs time and temperature control. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that flour does not require time and temperature control, but deli meat does. Page 16

Which food needs time/temperature control? Instructor Notes Ask students to identify the food items that need time and temperature control. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that strawberries do not require time and temperature control, but baked potatoes do. Page 16

Which food needs time/temperature control? Instructor Notes Ask students to identify the food items that need time and temperature control. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal the answers. Point out that meat and fish require time and temperature control to prevent the growth of pathogens. Page 16

Which food needs time/temperature control? Instructor Notes Ask students to identify the food items that need time and temperature control. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that sprouts require time and temperature control to prevent the growth of pathogens, but canned goods do not. Page 16

How to measure the temperature of food Use the appropriate thermometer Page 17

How to measure the temperature of food Make sure the thermometer is ready to be used It must be cleaned and sanitized It must be accurate Page 17

How to measure the temperature of food Check temperatures the right way Put thermometer into the thickest part Wait until the reading steadies Take a reading in at least two spots Page 17

How to measure the temperature of food Clean and sanitize the thermometer Do this after using it Clean the storage case Page 17

Taking Its Temperature Where should you check the temperature of food? __A. On the top surface __B. On the bottom surface __C. In the thickest part __D. In the thinnest part Instructor Notes Ask a volunteer to identify where you should check the temperature of food. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that you should stick a thermometer into the thickest part of the food. This is usually the center. Page 17

Taking Its Temperature What should you do after using a thermometer? __A. Wash it well and then let it air-dry __B. Wipe it off and put it back in its case __C. Let it air-dry __D. Wash, rinse, sanitize, and let it air-dry Instructor Notes Ask a volunteer to identify what you must do after using a thermometer. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that thermometers must always be washed, rinsed, sanitized, and air-dried after use. Page 17

Pathogens grow well in the temperature danger zone TCS food must be kept out of this range Instructor Notes Point out that the temperature danger zone ranges from 41˚F to 135˚F (5˚C to 57˚C). Page 18

Holding TCS Food Safely Keep hot food at 135˚F (57˚C) or higher Keep cold food at 41˚F (5˚C) or lower Keep frozen food frozen Check the food’s temperature at least every four hours Tell your manager if food is not at the appropriate temperature Page 18

Storing TCS Food Safely Do NOT overload coolers or freezers Return prepped food to coolers as quickly as possible Plan ahead to avoid opening cooler doors more often than necessary Page 18

Holding and Storing Safely At what temperature should hamburgers be hot-held for service? __A. 41˚F (5˚C) or lower __B. 94˚F (34˚C) or lower __C. 125˚F (52˚C) or higher __D. 135˚F (57˚C) or higher Instructor Notes Ask a volunteer to identify the temperature that hamburgers must be hot-held at for service. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that all hot TCS food must be held at 135˚F (57˚C) or higher Page 18

Holding and Storing Safely Four cases of hamburger patties were removed from the freezer at 10:30 a.m. After lunch, the patties were all at room temperature. What should be done? __A. Nothing, the patties are OK to cook __B. Return them to the cooler immediately __C. Cook them immediately __D. Ask a manager Instructor Notes Ask a volunteer to identify what must be done in the situation. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that if food is not being held at the appropriate temperature, employees should always tell their manager. Page 18

Holding and Storing Safely When Greta went into the freezer to get more fish sticks, she found that they were thawed. What should she do? __A. Take the fish sticks and cook them __B. Leave the fish sticks there to freeze __C. Throw away all of the thawed fish sticks __D. Ask her manager Instructor Notes Ask a volunteer to identify what Greta must do in the situation. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that if food is not being held at the appropriate temperature, employees should always tell their manager. Page 18

Labeling food for storage Ready-to-eat food prepared in-house must have a label that includes: Name of the food Use-by or expiration date Page 19

FIFO: First In, First Out When storing food: Check the expiration date Store it in FIFO order; store items that will expire first in front of those that will expire later Use the food in front first Page 19

Which cans have been stored correctly? Instructor Notes Ask a volunteer to identify which cans have been stored safely. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that the cans in situation on the right are stored correctly since those that will expire first have been placed on the front of the shelf and those that will expire next are stored behind them, and so on. Page 19

Using Stored Food Safely What must be included on the label for food prepared in-house? __A. Name of food; use-by date __B. Name of food; ingredients used __C. Name of food; purchase date __D. Name of food; allergens it contains Instructor Notes Ask a volunteer to identify what must be included on the label for food prepared in-house. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that all ready-to-eat food that is prepared in-house must have a label that includes the name of the food and a use-by or expiration date. Page 19

Preventing Cross-Contamination

Concepts You Will Learn Preventing cross-contamination of food Preventing cross-contamination when storing utensils and equipment What to do if cross-contamination happens What to do for people who have food allergies Instructor Notes Discuss the objectives with the students.

Preventing cross-contamination during storage X √ Before storing food: Wrap or cover it Instructor Notes Ask students to determine what is wrong in the photo with the red X next to it. Point out that the raw chicken has been left uncovered in storage. If a product stored above the chicken dripped onto it, this could lead to the cross-contamination of the chicken. Page 21

Preventing cross-contamination during storage X √ When storing food: Use containers intended for food Instructor Notes Ask students to determine what is wrong in the photo with the red X next to it. Point out that barbecue sauce has been stored in a bucket that originally contained a degreaser. This can lead to the cross-contamination of the sauce. Page 21

Preventing cross-contamination during storage X √ When storing food: Place ready-to-eat food above raw seafood, meat, and poultry Instructor Notes Ask students to determine what is wrong in the photo with the red X next to it. Point out that raw meat has been stored above ready-to-eat produce. The produce is also not covered. This practice can lead to cross-contamination. Page 21

Preventing cross-contamination during storage X √ When storing food: Place it only in designated food storage areas Instructor Notes Ask students to determine what is wrong in the photo with the red X next to it. Point out that food has been stored with utensils and chemicals. This practice can lead to cross-contamination. Page 21

Preventing cross-contamination during storage X √ When storing food: Place food and nonfood items away from walls and at least six inches (15 centimeters) off the floor Instructor Notes Ask students to determine what is wrong in the photo with the red X next to it. Point out that the bag of flour has been stored on the floor. This practice can lead to cross-contamination. Page 21

Preventing cross-contamination during service X What’s wrong with this practice? Instructor Notes Ask a volunteer to identify what is wrong with the practice in the slide. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Page 22

Preventing cross-contamination during service √ Do NOT touch parts of dishes or glassware that come in contact with food Hold dishes by the bottom or edge Hold glasses by the middle, bottom, or stem Page 22

Preventing cross-contamination during service √ Do NOT stack glasses when carrying them Carry glasses in a rack or tray Page 22

Preventing cross-contamination during service √ Do NOT hold utensils by the parts that come in contact with food Hold utensils by the handle Page 22

Preventing cross-contamination during service √ Do NOT use bare hands to handle ready-to-eat food Use tongs, deli sheets, or gloves Page 23

Preventing cross-contamination during service √ NEVER scoop ice with your bare hands or a glass Use ice scoops or tongs to get ice Page 23

Preventing cross-contamination during service √ NEVER use towels used to clean food spills for any other purpose NEVER store towels in aprons or uniforms Store towels for cleaning food spills in a sanitizer solution Page 23

Preventing cross-contamination during service √ NEVER use the same utensils when handling: Ready-to-eat food and raw meat, poultry, or seafood Different food items Page 23

Preventing cross-contamination during service √ Use separate utensils when serving different food items Store serving utensils in food with the handles extended above the rims of the containers Page 23

Preventing Cross-Contamination in Self-Service Areas Make sure that food is labeled Page 24

Preventing Cross-Contamination in Self-Service Areas Do NOT let customers refill their dirty plates Do NOT let customers use dirty utensils Hand them clean plates and utensils Page 24

Preventing Cross-Contamination in Self-Service Areas X NEVER use ice that was used to keep food or beverages cold for anything else Page 24

Spot the Cross-Contamination Which actions could cause cross-contamination? __1. Using tongs to put French fries on a plate __2. Serving a drink by holding it from the top of the glass __3. Wrapping a hamburger while wearing single-use gloves __4. Placing a salad bowl on a tray near the bottom and edge __5. Scooping ice from the ice bin with bare hands __6. Using the same spatula for raw hamburgers and cooked hamburgers Instructor Notes Have students take turns identifying the actions that could cause cross-contamination. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that when serving a drink, the glass must be held by the middle, bottom, or stem. Explain that ice should never be scooped with bare hands, but with an ice scoop. Tell students that using the same spatula to handle raw and ready-to-eat products can result in cross-contamination. Page 24

Preventing cross-contamination when storing utensils and equipment Any utensils or equipment that touch food should be stored at least six inches (15 centimeters) off the floor Page 25

Preventing cross-contamination when storing utensils and equipment Store glasses and cups upside down on a clean and sanitized surface Page 25

Preventing cross-contamination when storing utensils and equipment Store utensils with handles up Page 25

Which situation can cause cross-contamination? Instructor Notes Ask students to identify the situation(s) that can cause cross-contamination. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal the answers. Point out that storing the cutting boards on the floor will contaminate them. Equipment that touches food must be stored at least six inches (15 centimeters) off the floor. Explain that cups must be stored upside down on a clean and sanitized surface. Page 25

Which situation can cause cross-contamination? Instructor Notes Ask students to identify the situation(s) that can cause cross-contamination. Reveal the correct answers one at a time by advancing to the next slide until both answers have been revealed. Answer any questions that may arise as you reveal the answers. Point out that equipment that touches food, such as ice buckets, must be stored at least six inches (15 centimeters) off the floor. Explain that utensils must be stored with the handles up. Page 25

What to do if cross-contamination happens Do your best to fix the problem Page 26

What to do if cross-contamination happens Set aside the contaminated item so that no one else uses it Page 26

What to do if cross-contamination happens Ask your manager what to do Page 26

The most common food allergens Instructor Notes Tell students that the following items are the most common types of food that people are allergic to: Milk and dairy products Wheat Eggs and egg products Soy and soy products Page 27

The most common food allergens Instructor Notes Tell students that the following items are the most common types of food that people are allergic to: Fish and shellfish Peanuts and tree nuts Page 27

When serving customers with food allergies: Tell the customer how each dish is made Page 28

When serving customers with food allergies: Tell the customer about any “secret” ingredients that may contain allergens Page 28

When serving customers with food allergies: Suggest simple menu items that do not contain the food allergen Page 28

When prepping food for customers with food allergies: Make sure the allergen does not touch anything for these customers, including: food beverages utensils equipment gloves Page 28

When prepping food for customers with food allergies: Wash, rinse, and sanitize cookware, utensils, and equipment before prepping their food Page 28

When prepping food for customers with food allergies: Wash your hands and change gloves before prepping their food Page 28

When prepping food for customers with food allergies: Use equipment assigned for prepping their food Page 28

What to do if contamination happens Do NOT serve the food to the customer Set it aside so it cannot be used Page 29

What to do if contamination happens Tell your manager, who will tell you what to do Page 29

What to do if a customer has an allergic reaction Call the emergency number in your area Tell your manager Page 29

Which foods can cause an allergic reaction? Instructor Notes Ask students to identify the food items that can cause an allergic reaction. Reveal the correct answers one at a time by advancing to the next slide until both answers have been revealed. Answer any questions that may arise as you reveal the answers. Point out that cottage cheese is a dairy product, which is a common food allergen. Explain that lobster is a crustacean, which is a common food allergen. Page 29

Which foods can cause an allergic reaction? Instructor Notes Ask students to identify the food items that can cause an allergic reaction. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that tomatoes are not a common food allergen but the pecans in the pecan pie are. Pecans are a tree nut. Page 29

Cleaning and Sanitizing

Concepts You Will Learn How and when to clean and sanitize How to handle cleaning tools and supplies Handling garbage Spotting pests Instructor Notes Discuss the objectives with the students.

Surfaces to Clean and Sanitize All surfaces must be cleaned and rinsed, including: Walls Storage shelves Garbage containers Page 31

Surfaces to Clean and Sanitize Any surface that touches food must be cleaned and sanitized, including: Knives Stockpots Cutting boards Page 31

Surfaces to Clean and Sanitize X Set aside worn or cracked equipment and report it to your manager This equipment is not easy to clean or sanitize It also may hold pathogens Page 31

How to Clean and Sanitize 1. Clean the surface Page 31

How to Clean and Sanitize 2. Rinse the surface Page 31

How to Clean and Sanitize 3. Sanitize the surface Page 31

How to Clean and Sanitize 4. Allow the surface to air-dry Page 31

When to Clean and Sanitize: After you are done using an item Page 32

When to Clean and Sanitize: Any time you are interrupted during a task and the surfaces could have been contaminated Page 32

When to Clean and Sanitize: Before you start working with a different type of food Page 32

When to Clean and Sanitize: After four hours, if the items have been in constant use Page 32

Which item needs to be cleaned and sanitized? Instructor Notes Ask students to identify which items need to be cleaned and sanitized. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that floors simply need to be cleaned, while anything that touches food, like a cutting board, needs to be both cleaned and sanitized. Page 32

Cleaning and Sanitizing 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. Clean the surface __C. Allow the surface to air-dry __D. Rinse the surface 3 1 Instructor Notes Have a volunteer put the steps for cleaning and sanitizing in the right order. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. 4 2 Page 32

How to make sure sanitizers are effective Confirm that the water is the right temperature Page 33

How to make sure sanitizers are effective Confirm that you used the right amount of sanitizer Use a test kit to check the sanitizer’s strength Page 33

How to make sure sanitizers are effective Leave the items being sanitized in the sanitizer for the required period of time Page 33

Storing chemicals and cleaning supplies Always store chemicals and cleaning supplies in the designated storage area Ask your manager where these items should be stored Page 33

Storing chemicals and cleaning supplies X NEVER store chemicals or cleaning supplies near food Page 33

Chemicals Which actions prevent a sanitizer from working well? __1. Making the sanitizer temperature too high __2. Putting extra sanitizer in the solution __3. Rinsing off the sanitizer __4. Testing the sanitizer strength with a test kit Instructor Notes Have students take turns identifying the actions that prevent a sanitizer from working well. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that the water used to create a sanitizer solution must be the proper temperature for the sanitizer being used. Explain that using more sanitizer than is recommended by the manufacturer can be dangerous. Tell students that rinsing off a sanitizer can make it ineffective and can re-contaminate the item being sanitized. Page 33

How to Handle Garbage Remove garbage from prep areas as quickly as possible Page 34

How to Handle Garbage Do NOT clean garbage containers near prep or food-storage areas Clean the inside and outside of garbage containers often Page 34

How to Handle Garbage Close the lids on outdoor containers Page 34

Which situation is unsafe? Instructor Notes Ask a volunteer to identify which situation is unsafe. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that garbage should not be allowed to stack up in prep areas, but should be removed as quickly as possible. Page 34

Signs of Rodents Gnaw marks Dirt tracks along walls Page 35

Signs of Rodents Droppings Page 35

Signs of Rodents Nests (Rats and mice use soft materials, such as scraps of paper, cloth, hair, feathers, and grass to build their nests.) Page 35

Signs of cockroaches Capsule-shaped egg cases Strong oily odor Droppings that look like grains of black pepper Page 35

Who Am I? Which are signs of cockroaches? __1. I nest in scraps of paper, cloth, and hair __2. I produce a strong, oily odor. __3. I like to gnaw on things. __4. My droppings look like grains of pepper. __5. I produce capsule-shaped egg cases. Instructor Notes Have students take turns identifying the signs of cockroaches. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that capsule-shaped egg cases, a strong oily odor, and droppings that look like grains of black pepper are all signs of cockroaches. Page 35

Job-Specific Guidelines

Concepts You Will Learn How to prep food safely The right way to calibrate a thermometer How to be sure the food you receive is safe The safe ways to thaw, cook, cool, and reheat food How to keep food safe through dishwashing Instructor Notes Discuss the objectives with the students.

How to Prep Food Safely Make sure workstations, cutting boards, and utensils are clean and sanitized Page 37

How to Prep Food Safely Do NOT allow ready-to-eat food to touch surfaces that have come into contact with raw meat, seafood, or poultry Page 37

How to Prep Food Safely Prep raw meat, seafood, and poultry at a different time than ready-to-eat food on the same table Clean and sanitize work surfaces and utensils between each product Page 37

Prepping Food Safely Which situation is unsafe? __1. Bob debones raw chicken on a white cutting board. He uses the same knife and cutting board to dice onions. __2. Mary trims a raw roast on a red cutting board. She washes her hands and puts on new gloves. Then she uses a new knife to slice tomatoes on a green cutting board. Instructor Notes Ask a volunteer to identify which situation is unsafe. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that using the same knife and cutting board to prep raw poultry and ready-to-eat food without cleaning and sanitizing them in-between tasks can lead to cross-contamination. Page 37

How to Calibrate a Thermometer Fill a large container with crushed ice Add tap water until the container is full Stir the mixture well Page 38

How to Calibrate a Thermometer 2. Put the thermometer stem or probe into the ice water Make sure the sensing area is submerged Do not let the probe touch the container Wait 30 seconds, or until the indicator stops moving Page 38

How to Calibrate a Thermometer 3. Adjust the thermometer so it reads 32˚F (0˚C) Hold the calibration nut with a wrench or other tool Rotate the thermometer head until it reads 32˚F (0˚C) Page 38

Ice-Point Calibration What temperature should the thermometer be adjusted to after placing it in the ice water? __A. 0˚F (-18˚C) __B. 10˚F (-12˚C) __C 22˚F (-6˚C) __D. 32˚F (0˚C) Instructor Notes Have a volunteer identify the proper temperature that a thermometer should be adjusted to when using the ice-point method of calibration. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Page 38

How to Be Sure the Food You Receive Is Safe √ Receive cold food at 41˚F (5˚C) or lower Always follow the temperature listed by the manufacturer Page 39

How to Be Sure the Food You Receive Is Safe X Frozen food should be received frozen Reject it if you see these on the product or packaging: Fluids Water stains Ice crystals Page 39

How to Be Sure the Food You Receive Is Safe √ Receive hot food at 135˚F (57˚C) or higher Page 39

How to Be Sure the Food You Receive Is Safe √ Reject food if it: Has an abnormal color Smells wrong or unpleasant Reject meat, seafood, or poultry if it is: slimy, sticky, or dry Page 39

How to Be Sure the Food You Receive Is Safe X Packaging should be clean and in good condition Reject food if: Boxes are broken Cans are swollen or dented Page 39

How to Be Sure the Food You Receive Is Safe X Reject food if: Packaging is damp, water-stained, or leaking There are signs of pests The use-by date has passed Page 39

Accept or Reject? Which product(s) should be rejected? __A. Chicken received at an internal temperature of 50˚F (10˚C) __B. Can of red kidney beans with a small dent on one side of the can __C. Fresh salmon with dry flesh __D. Bag of flour that is dry but has a water stain on it Instructor Notes Have students take turns identifying the products that should be rejected. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal each answer. Point out that cold TCS food must be received at 41˚F (5˚C) or lower. Explain that cans that are dented must be rejected. Tell students that fish must be rejected if the flesh is slimy, sticky, or dry. Finally, food must be rejected if the packaging is damp, water-stained, or leaking. Page 39

Accept or Reject? Which product is acceptable? __A. Frozen meat with ice crystals on the packaging __B. Sushi-grade tuna frozen solid __C. Vacuum-packed bacon with the seal broken but no other obvious damage __D. Milk that is one day past its use-by date Instructor Notes Have students take turns identifying the products that are acceptable. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that frozen food should be received frozen. Page 39

The Proper Ways to Thaw Food Instructor Notes Tell students that there are only four acceptable ways to thaw food: In a cooler at 41˚F (5˚C) or lower Submerged under running water at 70˚F (21˚C) or lower In a microwave oven if the food is cooked immediately As part of the cooking process Page 40

Prepping TCS Food X NEVER prep TCS food in large batches Small batches keep ingredients from sitting out for long periods of time Page 40

Cooking TCS Food Poultry 165˚F (74˚C) for 15 seconds Page 40

Cooking TCS Food Ground Meat 155˚F (68˚C) for 15 seconds Page 40

Cooking TCS Food Fish 145˚F (63˚C) for 15 seconds Page 40

Cooking TCS Food Pork and beef (steaks or chops) 145˚F (63˚C) for 15 seconds Page 40

Cooling TCS Food Instructor Notes Tell students that TCS food must be cooled following these steps: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours Then cool it to 41˚F (5˚C) or lower in the next four hours Page 41

Cooling Methods There are many ways to cool food quickly and safely Ask your manager what method to use Page 41

Cooling Methods X NEVER cool food at room temperature • NEVER cool large amounts of hot food in a cooler Page 41

Reheating TCS Food Heat TCS food to an internal temperature of ˚F (74˚C) for 15 seconds The food must reach this temperature within two hours Page 41

Reheating TCS Food X NEVER use hot-holding equipment to reheat food unless it has been made to do this Ask your manager how food should be reheated Page 41

Which is the wrong way to thaw a turkey? Instructor Notes Ask a volunteer to identify which is the wrong way to thaw a turkey. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that food should never be thawed by leaving it out on a prep table. Page 42

Which is the wrong way to prep food? Instructor Notes Ask a volunteer to identify which is the wrong way to prep food. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that TCS food such as the sandwiches must be prepped in small batches. Page 42

Which food has been cooked to the correct temperature? Instructor Notes Ask a volunteer to identify which food has been cooked to the correct temperature. Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that poultry must be cooked to 165˚F (74˚C). Hamburgers must be cooked to at least 155˚F (68˚C) Chicken cooked to 165˚F(74˚C) Ground beef cooked to 135˚F(57˚C) Page 42

Setting Up a Three-Compartment Sink Sink 1 Fill with water at least 110˚F (43˚C) Add detergent; ask your manager how to do this Page 43

Setting Up a Three-Compartment Sink Sink 2 Fill with water; leave the sink empty if you spray-rinse items Page 43

Setting Up a Three-Compartment Sink Sink 3 Fill with water • Add sanitizer; ask your manager how to do this • Check the strength of the sanitizer Page 43

Using a Three-Compartment Sink Rinse, scrape, or soak the items before washing them Page 44

Using a Three-Compartment Sink 2. Clean the items in the first sink Use a brush, cloth, or nylon scrub pad to loosen dirt • Change water when suds are gone or the water is dirty Page 44

Using a Three-Compartment Sink Rinse the items in the second sink Dip them in the water or spray-rinse them • Remove food or detergent • Change water when dirty or full of suds Page 44

Using a Three-Compartment Sink 4. Sanitize the items in the third sink Soak them in a sanitizer solution as directed Page 44

Using a Three-Compartment Sink 5. Air-dry the items Place them upside down so they will drain • Do not wipe them dry Page 44

Cleaning and Maintaining Dishwashers Clear spray nozzles and food traps of food and other objects • Fill tanks with clean water as needed Page 45

Cleaning and Maintaining Dishwashers Make sure detergent and sanitizer dispensers are filled Page 45

Cleaning and Maintaining Dishwashers Use a de-limer to remove mineral deposits when needed Page 45

Washing Items in a Dishwasher Scrape, rinse, or soak items before washing Presoak items with dried-on food Page 46

Washing Items in a Dishwasher Never overload the dish racks Use the correct rack for the items being washed Load racks so the water spray will reach all surfaces Page 46

Washing Items in a Dishwasher As each rack comes out of the machine, check for dirty items Rewash dirty items Page 46

Washing Items in a Dishwasher Never use a towel to dry items Air-dry all items Page 46

Washing Items in a Dishwasher Frequently check water temperature and pressure • Tell your manager if either one is not right Page 46

Which practice is incorrect? Instructor Notes Ask a volunteer to identify the practice(s) that are incorrect. Reveal the correct answers one at a time by continuing to advance to the next slide. Answer any questions that may arise as you reveal the answer. Point out that the dish rack in the first photo is overloaded, which will result in some plates not being cleaned properly. The dish-washer in the second photo is drying a plate with a towel, which could re-contaminate it. Page 47

Which practice is incorrect? Instructor Notes Ask a volunteer to identify the practice(s) that are incorrect. Reveal the correct answer one at a time by advancing to the next slide. Answer any questions that may arise as you reveal the answer. Point out that the employee in the first photo is correctly presoaking utensils in presoak solution. The dish-washer in the second photo is pushing a rack of unscraped dishes into the dish machine. Items must be scraped, rinsed, or soaked before being washed. Page 47

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