What is Trash?What is Trash? Let’s See What Trash Looks Like.
Food Safety in Schools - schoolnutrition.org...Surfaces-to-Food Transfer of bacteria or viruses from...
Transcript of Food Safety in Schools - schoolnutrition.org...Surfaces-to-Food Transfer of bacteria or viruses from...
© COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV
© COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV
Food Safety in Schools
© COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV
Speaker Slide
Liz Dixon, MS
Education and Training Specialist
Institute of Child Nutrition
University of Mississippi
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• This session provides one (1) CEU
⎻ Key Area: Operations - 2000
⎻ Key Topic: Food Safety and Hazard Analysis and Critical
Control Point (HACCP) (2600)
Professional Standards Code
EARN
CONTINUING
EDUCATION
CREDITS
© COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV
Food Safety
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• Don’t work sick
• Wash your hands
• Prevent bare hand contact with
RTE foods
• Wear clean and appropriate
clothes
Employees
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REPORT • Vomiting
• Diarrhea
• Sore throat with fever
• Jaundice (yellowing of skin and eyes)
• Wounds on the hands or arms
• Diagnosed foodborne illness
• Exposure to foodborne illness
Don’t Work Sick -Prevent Foodborne Illness
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Wash your hands
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When do you wash your hands?
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• Single-use gloves
• Tongs
• Spoons
• Ladles
• Scoops
• Spoodles
• Deli tissue
• Package products for individual service
Prevent Bare Hand Contact with Ready-to-eat Foods
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Gloves
Single-use gloves in school
nutrition protect the food
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Wear clean and appropriate clothes
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• General cleaning, rinsing,
and sanitizing
• Washing dishes
⎻ Manual
⎻ Mechanical
• Keep areas clean
Environment
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Wash, Rinse, and Sanitize
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Washing Dishes
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Avoid Contamination
Type of Contamination Definition Example
Cross contamination• Hand-to-Food• Food-to-Food• Equipment or Food Contact
Surfaces-to-Food
Transfer of bacteria or viruses from hands, foods, or equipment to a food
• Touch trash can lid while preparing food
• Thaw raw meat above fresh produce
• Use a can opener on different foods without cleaning
Chemical contamination Chemicals accidentally get in food Spray sanitizer next to uncovered pot of food
Cross contact Accidental transfer of allergen into allergen-free food
Use knife to spread peanut butter and then use same knife to cut a turkey sandwich without cleaning
© COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV
• Receiving
• Storing
• Preparing
• Serving
• Cooling
• Reheating
Food
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Receiving Area
Cold food: 41 °F
or below
Frozen food: at or
below 32 °F
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Cold Storage
Refrigerator: at or below 41 °FFreezer: at or below 0 °F
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Dry Storage Area
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Preparation Area
• Hold cold food at or below
41 °F
• Prepare cold food in small
batches
• Pre-chill shelf stable
foods prior to preparation
• Follow standardized
recipes
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Cooking
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Serving Area
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Cooling
Time and Temperature Cooling Methods
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165 °F for 15 seconds
within 2 hours
Reheating
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• Standard Operating
Procedures (SOPs)
• Logs
• Sign-In Sheets
Document
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www.theicn.org/foodsafety
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Español: es.theicn.org
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Questions?
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The University of Mississippi School of Applied Sciences
www.theicn.org 800-321-3054
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