1. F371 Store, Prepare, Distribute, and Serve Food Under Sanitary Conditions Presented by: Anthony Spagnuolo, RD, CDE Medical Care Facility and Rehabilitation Services of Ingham County

2. Objectives Participants will be able to: –Identify food safety hazards –Describe methods to maintain food safety

3. Why do we need to care? Food borne illness affects millions and causes thousands of deaths each year Food borne illness costs billions of dollars each year Food borne illness can result in legal action and damaged reputation

4. Who is most vulnerable to food borne illness? Infants and children Pregnant women People with weakened immune systems –Elderly/Nursing Home Residents, Cancer Patients, AIDS Patients

5. Potentially Hazardous Foods Milk Products Whole Eggs Meats Poultry Fish Shellfish Cooked Rice Cooked Potatoes Tofu and other Soy Foods Plant Foods that have been heated Raw Seeds & Sprouts

6. Why the increased risk? U.S. Population: approx. 300,000,000 with each person consuming: 126 pounds of potatoes 95 pounds of other vegetables 92 pounds of fresh fruit 112 pounds of red meat 233 pounds of milk and cream

7. Why the increased risk? Increase in imported food Changes in livestock production Increase in eating away from home Greater demand for food choices Natural and organic foods without preservatives are more available

8. Types of Hazards Physical –Glass, Toothpicks, Non-edible garnishes, Metal Shavings, Nails/Staples Chemical –Natural:Fish, Plant –Added: Pesticides, Toxic Metals, Food Service Chemicals Biological –Bacteria, Viruses, Parasites, Fungi

9. What do Bacteria Need to Grow? F ood A cidity T ime T emperature O xygen M oisture

10. Food Safety Hazards Improper Food Storage and Handling Poor Personal Hygiene Cross Contamination

11. Improper Food Storage and Handling Receiving Storage Preparation Cooking Holding Cooling Reheating

12. Poor Personal Hygiene Why is good hygiene important? –A person can host dangerous pathogens that when transferred to food can cause food borne illness. –Good hygiene helps protect the people eating the food being prepared from becoming sick.

13. Cross Contamination Storage Preparation Service

14. Methods to Maintain Food Safety Proper food handling Preventing cross-contamination Proper food storage Effective cleaning programs Record keeping Personal hygiene program Training programs

15. Proper Food Handling Receiving to Serving- controlling time and temperature –Receiving: Receive and store food quickly –Storage: Store food at its recommended temperature –Preparation: Minimize time spent in the food danger zone 40-135° F –Cooking: Cook food to its required minimum internal temperature for the appropriate amount of time –Holding: Hold hot food at 140° F or higher and cold food at 41° F or lower –Cooling: Cool cooked food from 140° to 70° F within 2 hours, and from 70° to 41° F or lower within an additional 4 hours –Reheating: Reheat food to an internal temperature of 165° F for 15° F seconds within 2 hours

16. Proper Food Handling When picking up foods or ice, use tongs, plastic gloves, or other appropriate utensils. Avoid coughing and sneezing around food areas. Avoid touching face or hair. Avoid smoking in food prep and storage areas.

17. Proper Food Handling Avoid leaning or sitting on food prep or food storage areas If you are ill you should not handle foods Rings are not recommended because they create a warm, moist environment that is a perfect place for bacteria to hide

18. Preventing Cross-Contamination Prepare raw meat, fish, and poultry in separate areas from produce or cooked and ready-to-eat food Assign specific equipment to each type of food product Clean and sanitize all work surfaces, equipment, and utensils after each task Make sure cloths or towels used for wiping food spills are not used for other purposes Make sure employees wash their hands between tasks.

19. Proper Food Storage Storage areas should be positioned to prevent contamination Keep potentially hazardous foods out of the temperature danger zone Follow the first in, first out method (FIFO) All potentially hazardous, ready-to-eat food stored in refrigeration should be discarded if not used within 7 days of preparation Check temperatures of stored food and storage areas

20. Proper Food Storage Store food only in designated storage areas Keep all storage areas clean and dry Clean the carts and other vehicles that transport food Transfer food between containers properly All potentially hazardous, ready-to-eat food should be labeled with the date it should be sold, consumed, or discarded

21. Proper Food Storage Meat: Fresh at internal temp. of 41° F or lower Poultry: Fresh at an internal temp. of 41° F or lower Fish: Fresh at an internal temp. of 41° F or lower Shellfish: Alive at temp of 45° F or lower Eggs: Ambient air temp of 45° F or lower, maintain constant humidity and temp. Dairy: Fresh at temp of 41° F or lower Fresh Produce: Varies depending on product Canned and Dry Foods: Store at temp of 50-70° F

22. Effective Cleaning Programs Create a master cleaning schedule –What should be cleaned –Who should clean it –When it should be cleaned –How it should be cleaned Monitor the Program –Supervise daily cleaning routines –Monitor daily completions against master schedule –Review master schedule when there is a change to the menu, procedures or equipment –Conduct spot inspections

23. Record Keeping Cleaning Logs Time Temperature Logs Refrigerator Temperature Logs Work Assignments

24. Personal Hygiene Program Components of a good personal hygiene program: –Following hygienic hand practices –Maintaining personal cleanliness –Wearing clean and appropriate uniforms and following strict dress standards –Avoiding unsanitary habits and actions –Maintaining good health –Reporting illnesses

25. Illnesses/Symptoms to Report Fever Vomiting/Diarrhea Sore Throat Jaundice

26. Training Programs In-services ServSafe Vendor sponsored training sessions FDA website –http://www.cfsan.fda.gov/list.html

27. Food Safety Jeopardy Food Storage 100 200 300 400 Temper- atures 100 200 300 400 Personal Hygiene 100 200 300 400 Food Safety 100 200 300 400