1. Produce Safety Preparation, Handling, and Service 1

2. Objectives At the end of this training session, participants will be able to: 1.Identify recommended practices for handling and preparing fresh produce 2.Use FDA recommendations for washing produce 3.Describe recommended practices for serving foods in the classroom and on salad bars 2

3. Fresh Produce Ready-to-eat-food No “kill step” Must be safe to be nutritious 3

4. Food Safety Requirements HACCP-based Food Safety Programs required since 2004 SOPs important part of Food Safety Program Food safety training/certificate Are we following the established procedures? 4

5. Handwashing Practices Wash your hands – Before starting work – After using the restroom – Before putting on or changing gloves – After handling chemicals – When changing tasks Handwashing benchmark found to be 11 times per hour for school foodservice Source: Strohbehn, C, Sneed, J., Paez, P., and Meyer, J. 2008. Hand Washing Frequencies and Procedures used in Retail Food Service. Journal of Food Protection, Vol. 71. no. 8. 5

6. Handwashing Practices Source: Iowa State University Extension Service Microorganisms from unwashed hands after using the restroom Microorganisms from hands washed for the recommended 20 seconds 6

7. Food Preparation Practices Source: Iowa State University Extension Service 7

8. Food Preparation Practices Wash produce under running water Use vegetable brush for melons, potatoes Use designated produce sink Use only approved chemicals 8

9. Prevent Cross-Contamination Equipment, knives, cutting boards Storage containers Raw meat, poultry, and eggs Hands, gloves, aprons 9

10. Prevent Cross-Contamination A clean and sanitized cutting board shows no sign of microorganisms Source: Iowa State University Extension Service 10

11. Equipment Innovations Mechanical produce wash sinks with sanitizing chemicals Activated water sanitizing systems Ozonated water sanitizing systems 11

12. Maintain the Cold Chain Maintain during receiving, storing, preparing, and serving Monitor and document temperatures Handle leftovers safely Use appropriate equipment – Ice/ice packs – Refrigeration 12

13. Temperature Control Monitor time and temperature during holding and serving Maintain cut melons, cut tomatoes, leafy greens at or below 41° F 13

14. Serving Practices Handouts about handling produce safely – Classrooms – Self-Service Bars 14

15. Classroom Serving Practices for Foodservice Staff Provide single-serve cut produce Deliver food close to time of service Maintain cold chain Discard leftover cut produce Train, train, train 15

16. Classroom Serving Practices for Teachers and Aides Wash hands, both teachers and students Hand sanitizers, if used, are recommended after handwashing Maintain cold chain Discard leftovers 16

17. Salad Bar Preparation and Setup Sneeze guards/food shields Pre-portioned foods Cleaned and sanitized utensils Labeled containers Single use packaging Serving utensils Eating utensils 17

18. Salad Bar Temperature Control Manage food temperatures (41°F or below ) Take and record temperatures Use ice properly Set up as close to serving time as possible Restock salad bar correctly 18

19. Salad Bar Monitoring Students touching foods Coughing/sneezing on food Foreign objects placed in food –Jewelry, clothing, etc. Contaminated plates used when returning for seconds Dropped foods placed back on bar 19

20. Salad Bar Cleanup Use clean and sanitized cloths Use chemicals only after food is removed from service Cover, label and date, and store leftovers immediately Discard contaminated food 20

21. Activity and Discussion 21