1. Food Safety Basics GORDON FOOD SERVICE Training Updated August 2013 FOODSERVICE

2. GORDON FOOD SERVICE Training By the end of this training, you will be able to: Explain steps for proper hand washing Understand what to do in case of injury or illness List appropriate cooking temperatures for different types of food Objectives 2 Purpose FOODSERVICE The purpose of this training is to inform employees of the importance of proper food safety practices.

3. GORDON FOOD SERVICE Training Food Safety: Why does it matter? 3 If food is not prepared safely, it can lead to foodborne illness.  Affects millions and causes thousands of deaths each year  Children are more susceptible to getting sick from food  Costs billions of dollars each year It may cost you your job! EACH YEAR: 76 million people get sick from foodborne illnesses More than 325,000 people are hospitalized related to foodborne illnesses About 5,000 people die from foodborne illnesses According to the CDC… FOODSERVICE

4. GORDON FOOD SERVICE Training 4  A person can host dangerous pathogens that when transferred to food can cause foodborne illness.  Good hygiene helps protect the people eating the food you make from becoming sick. FOODSERVICE Why is good hygiene important?

5. GORDON FOOD SERVICE Training Hand Washing 5  A person’s hands can be the most contaminated things in the kitchen!  Be aware of what you are touching and wash hands accordingly. FOODSERVICE

6. GORDON FOOD SERVICE Training 6  When entering a food prep area  Before putting on gloves and in between glove changes  Before handling clean equipment and serving utensils  Before handling or serving food  After handling raw foods and working with RTE (ready-to-eat) foods  After handling soiled dishes, equipment or utensils  After returning to a food prep area from any other area (includes restroom)  After taking a break, eating, drinking or smoking  After sneezing, blowing a nose or coughing  After touching your face, hair or exposed parts of arms FOODSERVICE When to Wash Hands…

7. GORDON FOOD SERVICE Training Wash hands correctly! 7  Apply soap; rub hands together vigorously.  Wash between fingers, back of hands, palms, fingernails, wrists, and forearms.  Total time washing should be at least 20 seconds. FOODSERVICE

8. GORDON FOOD SERVICE Training 8  Rinse hands and arms thoroughly under warm water.  Repeat until hands are clean.  Dry hands with individual paper towel or air-dry machine.  Turn off the water faucet with paper towel and if exiting a restroom, to touch the handle of the door. FOODSERVICE Wash hands correctly!

9. GORDON FOOD SERVICE Training 9  Gloves are to protect the food, not to keep the hands of the employee clean.  Change gloves between each activity - do not wash or reuse gloves.  It is very important to wash your hands after taking gloves off, and before putting gloves on.  Gloves are NOT a substitute for washing your hands! FOODSERVICE Glove Use

10. GORDON FOOD SERVICE Training 10  Wear clean clothes free from stains or spots.  Clothes should be free of rips or tears.  Wear clean aprons. Change apron if the one you are wearing is soiled.  Shoes must have closed-toes and have a clean appearance. FOODSERVICE Clothing

11. GORDON FOOD SERVICE Training 11  Avoid wearing jewelry such as dangling earrings, necklaces and bracelets.  These items can get caught in equipment and cause injury to the employee, or fall into the food and cause harm to the person eating.  Rings and wrist watches are not recommended because they create a warm, moist environment that is a perfect place for bacteria to hide. FOODSERVICE Jewelry

12. GORDON FOOD SERVICE Training 12  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.  Do not use your mouth to temporarily hold objects such as ID tags, etc. FOODSERVICE Food Handling

13. GORDON FOOD SERVICE Training 13  Avoid smoking in food prep and storage areas.  Avoid leaning or sitting on food prep or food storage areas.  If you are ill you should not handle foods! FOODSERVICE Food Handling

14. GORDON FOOD SERVICE Training 14 Talk to your manager! It is your responsibility to report certain symptoms and illness to your manager.  Report any illness to direct supervisor immediately.  Report any cuts, sores, or infections to direct supervisor immediately. FOODSERVICE Illness or Injury

15. GORDON FOOD SERVICE Training 15 Your manager may restrict or exclude you from working with food, based on your symptoms/exposure. Restrict: tasks are limited and cannot include exposed food or clean equipment Exclude: employee is not allowed to work FOODSERVICE Too sick to work?

16. GORDON FOOD SERVICE Training 16 If you have any of the following symptoms caused by illness or infection: Do Your Part: Report Immediately Vomiting Jaundice (yellowing of the eyes and skin) Diarrhea Sore throat with fever Infected wounds or lesions with pus (on hands or exposed body parts) FOODSERVICE

17. GORDON FOOD SERVICE Training 17 If you or a household member has been diagnosed by a doctor with: Do Your Part: Report Immediately Norovirus Salmonella typhi (typhoid fever) E. coli Hepatitis A Shigellosis FOODSERVICE

18. GORDON FOOD SERVICE Training 18 1.Under refrigeration 2.Cold running water within 2 hours 3.Continuous cooking method 4.Microwave (must finish cooking immediately!) FOUR PROPER WAYS If thawing using refrigeration, allow plenty of time Cold running water should not be hotter than 70° F Tips FOODSERVICE Thawing

19. GORDON FOOD SERVICE Training 19 Temperature danger zone FOUR-HOUR RULE 41°F - 135°F: temperatures at which bacteria grow and multiply the fastest The four-hour rule: food cannot be in the danger zone for more than four hours total Time is cumulative, from time of receiving through storage, preparation, holding and reheating FOODSERVICE

20. GORDON FOOD SERVICE Training 20 Internal cooking temperatures Cooked vegetables135°F Pork, fish, beef steak 145°F Whole muscle roasts 145°F Held for 4 minutes Egg and egg mixtures145°F To hold eggs for later service, cook to 155ºF, then hold at least 135ºF Verify your specific local or state regulations Held for a minimum of 15 seconds, 2005 Food Code Your local health department can be a great source for food safety information Did you know? FOODSERVICE

21. GORDON FOOD SERVICE Training 21 Internal cooking temperatures Ground beef155°F (or other ground meat or seafood) Poultry165°F Casseroles, Stuffed Foods165°F Microwave cooking165°F Held for 2 minutes Verify your specific local or state regulations FOODSERVICE Held for a minimum of 15 seconds, 2005 Food Code

22. GORDON FOOD SERVICE Training 22 Proper use of a probe thermometer Before use: Wash, rinse, sanitize and air dry thermometer Make sure to wash, rinse, and sanitize thermometer between EACH product checked! Make sure the dimple on the thermometer stem is in the CENTER of the product. You may need to stir product, or check in multiple places Sealed package— fold onto itself (example: bag of milk) Tips FOODSERVICE

23. GORDON FOOD SERVICE Training Gordon Food Service Nutrition Resource Center nrc@gfs.com or 1.800.968.4426 Questions? 23 FOODSERVICE