2002 Province of British Columbia

FOODSAFE Level 11

Welcome to Welcome to

FoodSafeFoodSafeLevel 1!Level 1!

2002 Province of British Columbia

FOODSAFE Level 12

LOOK ATLOOK AT::the Vancouver Coastal the Vancouver Coastal Health Dept. website to Health Dept. website to check out your favourite check out your favourite

restaurants!restaurants!

http://www.foodinspectionwehttp://www.foodinspectionweb.b.

vcha.ca/Nav-Main.htmvcha.ca/Nav-Main.htm

2002 Province of British Columbia

FOODSAFE Level 13

To pass this course:To pass this course:You must get 35/50 You must get 35/50

marks on the multiple marks on the multiple choice exam.choice exam.

FoodSafe Level 1FoodSafe Level 1

2002 Province of British Columbia

FOODSAFE Level 14

Program GoalsProgram Goals

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

Promote worker health and Promote worker health and safetysafety

2002 Province of British Columbia

FOODSAFE Level 15

Program ObjectivesProgram Objectives

Emphasize food safety in fast-paced industryEmphasize food safety in fast-paced industry Encourage prevention of foodborne illnessEncourage prevention of foodborne illness Protect the publicProtect the public Apply safe procedures for receiving, storing, Apply safe procedures for receiving, storing,

preparing and presenting foodpreparing and presenting food Reduce common errors in handling Reduce common errors in handling

potentially hazardous foodpotentially hazardous food Create awareness of job hazards and Create awareness of job hazards and

techniques for reducing risk of injury and techniques for reducing risk of injury and illnessillness

2002 Province of British Columbia

FOODSAFE Level 16

Introduction to FOODSAFEIntroduction to FOODSAFE

Key Learning PointsKey Learning Points Top ten improper food handling Top ten improper food handling

practices practices Top six job hazardsTop six job hazards Risks and consequencesRisks and consequences ResponsibilitiesResponsibilities Food safety planFood safety plan

2002 Province of British Columbia

FOODSAFE Level 17

BenefitsBenefits

ProgramProgram– FOODSAFE standards and certification FOODSAFE standards and certification

WorkersWorkers– upgraded skills; safe practices; less injuryupgraded skills; safe practices; less injury

EmployersEmployers– properly trained and knowledgeable staffproperly trained and knowledgeable staff– reduced job related injury and illnessreduced job related injury and illness

CustomersCustomers– food safety; reduced contamination; trustfood safety; reduced contamination; trust

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2002 Province of British Columbia

FOODSAFE Level 18

Top Ten Improper Food Handling Top Ten Improper Food Handling PracticesPractices

% Foodborne Illness% Foodborne IllnessOutbreaksOutbreaks

3. Infected person3. Infected person13%

4. Inadequate reheating for hot holding4. Inadequate reheating for hot holding11%

5. Improper hot holding5. Improper hot holding9%

6. Contaminated raw food or ingredient6. Contaminated raw food or ingredient5%

7. Unsafe source7. Unsafe source4%

9. Cross-contamination9. Cross-contamination3%

3% 8. Use of leftovers8. Use of leftovers

2% 10. Inadequate cooking10. Inadequate cooking

2. Advance preparation2. Advance preparation17%

1. Improper cooling1. Improper cooling30%

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2002 Province of British Columbia

FOODSAFE Level 19

What are the Signs and What are the Signs and Symptoms of Foodborne Symptoms of Foodborne

illnesses?illnesses? fever fever (low-grade (low-grade to high)to high)

vomitingvomiting nauseanausea diarrheadiarrhea abdominalabdominal cramps cramps

weaknessweakness headachesheadaches fatigue fatigue bloating bloating breathingbreathing difficulties difficulties

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2002 Province of British Columbia

FOODSAFE Level 110

Top Improper Food Top Improper Food Handling PracticesHandling Practices

Unit 1

IMPROPER IMPROPER COOLINGCOOLING

PROPER COOLINGPROPER COOLING

1,364 children became ill 1,364 children became ill with Staphylococcal food with Staphylococcal food poisoning from chicken poisoning from chicken

salad eaten at 16 chicken salad eaten at 16 chicken was not cooled rapidly was not cooled rapidly enough because it was enough because it was stored in 30.5 cm deep stored in 30.5 cm deep

layerslayers

2002 Province of British Columbia

FOODSAFE Level 111

Workplace Safety HazardWorkplace Safety HazardREAL CASE ─

EQUIPMENT INJURYThe 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

2002 Province of British Columbia

FOODSAFE Level 112

Top Six Job HazardsTop Six Job Hazards

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2002 Province of British Columbia

FOODSAFE Level 113

Most Common InjuriesMost Common Injuries

Cuts and bruisesCuts and bruises

Scalds and burnsScalds and burns

Strains, sprains and fracturesStrains, sprains and fractures

Acute or chronic poisoning, Acute or chronic poisoning, illness and skin irritationillness and skin irritation

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2002 Province of British Columbia

FOODSAFE Level 114

Risks and ConsequencesRisks and Consequences

RisksRisks– workers, employers, customersworkers, employers, customers

ConsequencesConsequences– legal, physical, emotional, legal, physical, emotional,

professional, financial professional, financial

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2002 Province of British Columbia

FOODSAFE Level 115

Consequences of Foodborne Consequences of Foodborne IllnessIllness

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Consequences

Employee Employee sufferingsuffering DisabilityDisability

Loss of Loss of JobsJobs

IncreasedIncreasedpremiumspremiums

Staff Staff absencesabsences

Staff Staff turnoverturnover

LegalLegalcosts costs

2002 Province of British Columbia

FOODSAFE Level 116

ConsequencesConsequencesREAL 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

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2002 Province of British Columbia

FOODSAFE Level 117

Worker ResponsibilitiesWorker Responsibilities

Practice safe food handlingPractice safe food handling Follow safe work proceduresFollow safe work procedures Use personal protective equipment Use personal protective equipment

(PPE)(PPE) Report hazards, accidents and Report hazards, accidents and

injuriesinjuries Refrain from dangerous conductRefrain from dangerous conduct Ensure ability to work is not Ensure ability to work is not

impairedimpaired Refuse any job with “undue” riskRefuse any job with “undue” risk

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2002 Province of British Columbia

FOODSAFE Level 118

Employer ResponsibilitiesEmployer Responsibilities

Develop food safety planDevelop food safety plan Provide training and orientation Provide training and orientation Supervise and inspect workplaceSupervise and inspect workplace Provide adequate PPEProvide adequate PPE Establish health and safety Establish health and safety

programprogram Establish safe work proceduresEstablish safe work procedures

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2002 Province of British Columbia

FOODSAFE Level 119

Food Safety PlanFood Safety Plan

Review steps in recipeReview steps in recipe

Assess hazardsAssess hazards

Identify critical stepsIdentify critical steps

State critical limitsState critical limits

MonitorMonitor

Correct problemsCorrect problems

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See Page 78 for an example!

2002 Province of British Columbia

FOODSAFE Level 120

Video #1Video #1 When watching the video, look for:When watching the video, look for:

• Signs and Symptoms of the illness Signs and Symptoms of the illness and contributing factors and contributing factors

• Food handling practicesFood handling practices

• Job hazards and consquencesJob hazards and consquences

• Everyone’s roles and responsibilitiesEveryone’s roles and responsibilities in maintaining a safe work environment in maintaining a safe work environment

2002 Province of British Columbia

FOODSAFE Level 121

REAL CASE:REAL CASE:

The Heavy door of a gas-fired oven was blown off. Several workers had minor injuries such as ringing in the ears. Lack of maintenance was the cause.

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2002 Province of British Columbia

FOODSAFE Level 122

UNIT 1 - ReviewUNIT 1 - Review

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See itSee it Think it Think it Do itDo it

Look at the Look at the task/hazardtask/hazard

Is there a risk Is there a risk of injury or of injury or diseasedisease

Take action Take action to eliminate to eliminate or control the or control the risk risk

A worker A worker with dirty with dirty handshands

Improper food Improper food handlinghandling

Wash handsWash hands

A worker A worker using a using a slicing slicing machinemachine

Cut hazardCut hazard Put guard in Put guard in placeplace