Environmental Implications of the Foodservice and Food Retail
Food Safety Basics GORDON FOOD SERVICE Training Updated August 2013 FOODSERVICE.
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Transcript of Food Safety Basics GORDON FOOD SERVICE Training Updated August 2013 FOODSERVICE.
Food Safety Basics
GORDON FOOD SERVICE Training Updated August 2013
FOODSERVICE
GORDON FOOD SERVICE Training
By the end of thistraining, youwill 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
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Purpose
FOODSERVICE
The purpose of this training is to inform employees of the importance of proper food safety practices.
GORDON FOOD SERVICE Training
Food Safety: Why does it matter?
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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…
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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.
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Why is good hygiene important?
GORDON FOOD SERVICE Training
Hand Washing
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A person’s hands can be the most contaminated things in the kitchen!
Be aware of what you are touching and wash hands accordingly.
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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…
GORDON FOOD SERVICE Training
Wash hands correctly!
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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.
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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!
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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
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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.
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Clothing
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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
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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.
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Food Handling
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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!
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Food Handling
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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.
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Illness or Injury
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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
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Too sick to work?
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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)
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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
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1. Under refrigeration
2. Cold running water within 2 hours
3. Continuous cooking method
4. Microwave (must finish cooking immediately!)
FOUR PROPERWAYS
If thawing using refrigeration, allow plenty of time
Cold running water should not be hotter than 70° F
Tips
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Thawing
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Temperature danger zone
FOUR-HOURRULE
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
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Internal cooking temperatures
Cooked vegetables 135°F
Pork, fish, beef steak 145°F
Whole muscle roasts 145°FHeld for 4 minutes
Egg and egg mixtures 145°FTo 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 bea great source for food safety information
Did you know?
FOODSERVICE
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Internal cooking temperatures
Ground beef 155°F (or other ground meat or seafood)
Poultry 165°F
Casseroles, Stuffed Foods 165°F
Microwave cooking 165°FHeld for 2 minutes
Verify your specific local or state regulations
FOODSERVICE
Held for a minimum of 15 seconds, 2005 Food Code
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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 dimpleon the thermometerstem is in the CENTERof the product.
You may need to stir product, or check in multiple places
Sealed package—fold onto itself(example: bag of milk)
Tips
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GORDON FOOD SERVICE Training
Gordon Food Service Nutrition Resource Center
[email protected] or 1.800.968.4426
Questions?
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