FOODSAFE Level 11

© 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

FOODSAFE Level 12

© 2002 and 2006 Province of British Columbia

Program Goals

• Train individuals to become responsible food handlers by using safe food handling methods and preparation techniques

• Promote worker health and safety

Overview

FOODSAFE Level 13

© 2002 and 2006 Province of British Columbia

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

FOODSAFE Level 14

© 2002 and 2006 Province of British Columbia

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

FOODSAFE Level 15

© 2002 and 2006 Province of British Columbia

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

FOODSAFE Level 16

© 2002 and 2006 Province of British Columbia

Top Ten Improper Food Handling Practices

Percent of

Foodborne

Illness

Outbreaks

3. Infected person13%

4. Inadequate reheating for hot holding11%

5. Improper hot holding9%

6. Contaminated raw food or ingredient5%

7. Unsafe source4%

9. Cross-contamination3%

3% 8. Use of leftovers

2% 10. Inadequate cooking

2. Advance preparation17%

1. Improper cooling30%

Unit 1

FOODSAFE Level 17

© 2002 and 2006 Province of British Columbia

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 COOLING PROPER COOLING

FOODSAFE Level 18

© 2002 and 2006 Province of British Columbia

Top Workplace Safety Hazards

Unit 1

FOODSAFE Level 19

© 2002 and 2006 Province of British Columbia

Workplace Safety HazardREAL 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

FOODSAFE Level 110

© 2002 and 2006 Province of British Columbia

Risks and Consequences

• Risks– workers, employers, customers

• Consequences– legal, physical, emotional, professional,

financial

Unit 1

FOODSAFE Level 111

© 2002 and 2006 Province of British Columbia

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

FOODSAFE Level 112

© 2002 and 2006 Province of British Columbia

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

FOODSAFE Level 113

© 2002 and 2006 Province of British Columbia

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

FOODSAFE Level 114

© 2002 and 2006 Province of British Columbia

Food Safety Plan

• Review steps in recipe• Assess hazards• Identify critical steps• State critical limits• Monitor• Correct problems

Unit 1