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Produce Safety University: Take-Home Training for Professional Standards Preparation, Handling, and...
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Transcript of Produce Safety University: Take-Home Training for Professional Standards Preparation, Handling, and...
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Produce Safety University:Take-Home Training
for Professional Standards
Preparation, Handling, and Service
Objectives
At the end of this training session, participants will be able to:1. Identify recommended practices for handling
and preparing fresh produce2. Wash produce using FDA recommendations 3. Describe recommended practices for serving
foods in the classroom and on salad bars
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Fresh Produce• Raw agricultural product• No “kill step” or cooking• Must be safe to be healthy
USDA photo by Lance Cheung
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Food Safety Requirements
• HACCP-based Food Safety Programs required since 2005 and expanded in 2010
• SOPs important part of Food Safety Program• Food safety training/certificate• Are we following established procedures?
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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.
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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
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Food Preparation Practices
Source: Iowa State University Extension Service
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Food Preparation Practices
• Wash produce under running water
• Use vegetable brush for melons, potatoes
• Use designated produce sink• Use only approved chemicals
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Food Preparation Practices
Do not re-wash pre-cut produce
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Prevent Cross Contamination
• Equipment, knives, cutting boards• Storage containers • Raw meat, poultry, and eggs• Hands, gloves, aprons
Source: Iowa State University Extension Service
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Prevent Cross Contamination
A clean and sanitized cutting board shows no sign of
microorganismsSource: Iowa State University Extension Service
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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
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Temperature Control
• Monitor time and temperature during holding and serving
• Maintain cut melons, cut tomatoes, leafy greens at or below 41°F
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Serving Practices
• Safely Handling Fresh Produce – In Classrooms– On Salad Bars
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Classroom Serving Practices for Foodservice Staff
• Provide single-serve cut produce• Deliver food close to time of service• Maintain cold chain• Ensure food contact surfaces are cleaned and
sanitized• Discard leftover cut produce• Train, train, train
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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
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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
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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
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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
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Serving Practices
Before Service After Service
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Salad Bar Cleanup
• Use clean and sanitized cloths or disposable wipes
• Use chemicals only after food is removed from service
• Cover, label and date, and store leftovers immediately
• Discard contaminated food
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Activity and Discussion
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What went wrong? What went right?
• In the following videos, we will show proper and improper preparation practices
• In the What Went Wrong video, identify the improper practices
• In the What Went Right video, identify what the staff is doing right and the improvements that were made from the What Went Wrong Video
• You will be asked to discuss your observations after each video
