Food Safety Basics National Food Service Management Institute 1.
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Transcript of Food Safety Basics National Food Service Management Institute 1.
Food Safety Basics
National Food Service Management Institute
1
Introduction
Course Overview
• Staff Training Basics
• Food Safety Digest
• Tailoring Standard Operating Procedures
• HACCP Every Day
• Inspect What You Expect
2
Getting To Know You
• Name
• Food safety strength
• Food pathogen fact
• Everyone will stand and state their name and their food safety strength
• Do Not State your food pathogen fact
3
Staff Training Basics
4
Learning Objectives• Review importance of
– personal hygiene– employee health– proper hand washing– proper glove use.
• Review Employee Health and Personal Hygiene Agreement.
• Demonstrate:– the steps to calibrate a bi-metallic stem (dial) thermometer.
5
• Review the definition of PHF/TCS.
• Demonstrate keeping food safe throughout the cooking and serving process.
• Review logs to monitor safe food handling.
• Review methods to prevent equipment-to-food cross-contamination.
• Review checklists to maintain safe food handling.
6
It All Begins With Personal Hygiene
• Grooming – clean hair and body
• Clean Uniform and apron
• Apron changed when soiled
• Close toed shoes• Hair controlled
• Nails trimmed short with no nail polish
• Limit jewelry• Proper hand washing• Follow guidance of
local health department
7
Employee Health
• Symptoms of illness -Vomiting, diarrhea, sore throat with fever,
jaundice, or open wounds
• Illness diagnosed by
doctor
• Exposure - eating or
preparing food that
caused a foodborne
illness• Exposure - residing
with a person with a foodborne illness
• Open sores, burns, boils
8
Hand Washing
• Wet hands with warm water
• Use soap and wash hands, nails, and arms
• Rinse with warm water
• Dry with disposable towel
Wash hands for 20 seconds
9
Proper Glove Use
When to wash hands
When to wear gloves
When not to wear gloves
When to change gloves
Never re-use gloves
Dispose of soiled gloveswww.nfsmi.org/resourceoverview.aspx?id=58
10
No Bare Hand Contact
• Ready-to-eat foods = No washing or cooking
• Safely handle with:– Spatulas– Gloves– Tongs – Dispensing Equipment
11
Employee Health and Personal Hygiene
Agreement
12
Calibrate Thermometer
• Fill glass with crushed ice. Add water until the glass is full.
• Place thermometer in center of ice water, not touching the bottom or sides of the glass.
• Agitate ice water to ensure even
temperature distribution. Wait until the indicator stops.
13
• The temperature should register 32 °F.
• If not, adjust the calibration nut by holding it with pliers or a wrench and turning the face of the thermometer to read 32° F.
14
Thermometer Calibration Log
Date ThermometerBeing Calibrated
Temperature Corrective Action Initials Manager Initials/Date
Thermometer Calibration Log
15
PHF (Potentially Hazardous Food)
Changed to:
PHF/TCS
(Potentially Hazardous Food/Time and Temperature Control for Safety Food)
16
PHF/TCS
Support Growth of Bacterial Pathogens Nutrients
–Energy source (sugars, alcohols, amino acids)
–Nitrogen source (amino acids)–Vitamins and growth factors–Minerals
Available water (aw ), acidity (pH), etc.
17
Temperature Danger Zone
• Copyright© International Association for Food Protection®
18
George School Lunch Menu
• Unbreaded Baked Chicken
• Baked Sweet Potato Wedges
• Romaine & Spinach Salad
• Ranch Dressing
• Fresh Berries
• Fat Free Chocolate Milk
19
Date Food ItemTime/
Temperature/Initials
Time/Temperature/
Initials
Time/Temperature/
Initials
Temperature Log
DATELOCATION/
UNITDESCRIPTION
TIME TEMPERATURE INITIALS
20
Date Start Time
Product Name Temp#1
Temp#2
Amount Prepared
Corrective Actions
End Time
Employee Initials
Verified By/Date
Production Log
21
Material Safety Data Sheet(MSDS)
• How to handle an accident using a chemical or toxic substance
• Ingredients in the chemical or toxic substance
• Emergency contact information
22
Food Safety Checklist• Personal Hygiene• Food Preparation• Hot Holding• Cold Holding• Refrigerator,
Freezer, And Milk Cooler
• Food Storage And Dry Storage
• Cleaning And Sanitizing
• Utensils And Equipment
• Large Equipment• Garbage, Storage,
And Disposal• Pest Control
23
Manager’s CornerEmployee Food Safety Training Record
Date: _____________________________
Location: __________________________Directions: Use this form to record food safety training provided to employees. Maintain this record for a minimum of 1 year.
Employee Name Length of Training
Training and Materials Provided
24
Food Safety Digest
25
Learning Objectives
• Recognize the growth of foodborne pathogens.
• Identify food safety resources.
• Demonstrate knowledge of safe food end-point cooking temperatures.
26
Check Your KnowledgeGrowth of HarmfulMicroorganisms
1.A 6. B2.D 7. B3.A 8. B4.A 9. C5.C 10. A
27
Common Foodborne Illnesses/Pathogens
Bacteria, Viruses, Fungi, and Parasites
28
Share Your Pathogen Fact
29
Resources
Food Safety
30
Tailoring Standard Operating Procedures
31
Learning Objectives
• Recognize the importance of SOPs.
• Recognize the information needed in SOPs.
• Identify how to access the NFSMI website and locate sample SOPs.
• Tailor existing SOPs to individual school nutrition programs.
32
Standard Operating Procedures
Purpose
Instructions
Monitoring
Corrective Action
Verification and
Record Keeping
33
Standard Operating Procedures
• Purpose
Tells why the SOP is important and what it is used for
• Instructions
Step-by-step procedures
• Monitoring
The requirements are explained
34
• Corrective Actions
Details are given for when the food safety goals are not being met
• Verification and Record Keeping
Provides a place for monitoring activities and corrective action taken
35
Website address
Resource
Center
36
Standard OperatingProcedures
37
List of SOPs
38
39
40
Standard Operating ProceduresChecklist
Purpose
Instructions
Monitoring
Corrective Action
Verification and
Record Keeping
41
Standard Operating Procedure
Personal Hygiene
42
HACCP Every Day
43
Learning Objectives
• Identify the 7 HACCP principles.
• Recognize the Process Approach to HACCP.
• Demonstrate application of the Process Approach to HACCP.
44
HACCP
• What is HACCP?
Hazard Analysis Critical Control Points
• Why is it important?
Provides a systematic approach to
identifying food safety hazards
45
• What is its purpose?
Control specific, measurable hazards
• What is the key to HACCP application?
Hazards must be measurable through:
Critical Control Points (CCP)
Critical Limits
46
HACCP in School Nutrition Programs
• Schools are required by federal law to have a food safety program based on
HACCP principles
USDA guidance for SFA is available at:
http://www.fns.usda.gov/fns/safety/pdf/HACCPGuidance.pdf
47
HACCP Principles
– Conduct a hazard analysis
– Determine critical control points
– Establish critical limits
– Establish monitoring procedure
48
HACCP Principles Continued
– Identify corrective actions
– Keep records
– Review and revise your overall food safety program periodically
49
The Process Approach to HACCP
50
Process 1 Preparation with
No Cook Step• Example Flow / Operational Steps to
Consider
Spinach & Romaine Salad
51
Process 2 Preparation for
Same Day Service• Example Flow / Operational Steps to
Consider
• Hamburger Patty
52
Process 3 Complex Preparation
• Example Flow / Operational Steps to Consider
• Baked Lasagna
53
Process Approach to HACCPRecipe Activity
Chicken Stir Fry Recipe D - 39
Spaghetti and Meat Sauce D - 35
Macaroni Salad E - 07
54
Inspect What You
EXPECT
55
Learning Objectives
• Apply skills learned to design a staff training program on CCPs for PHF/TCS.
• Demonstrate knowledge of SOPs.
• Demonstrate knowledge of food safety checklist usage to monitor a school nutrition program.
• Apply knowledge of the Process Approach
• to HACCP.56
Angel School
Prepares For New School Year
57
“Best of Class”School Nutrition Food Safety
Program
Resources• NFSMI – Developing Food Safety Program
Worksheets• USDA – Healthy Meals Resource System• FDA Food Code & Bad Bug Book• State Child Nutrition Program• Local/Regional Health Department
58
Thank You!
59
National Food Service Management Institute
www.nfsmi.org
800-321-3054