VT Food Safety 100

Why is food safety important? (3)

It protects you, your guests, and your co-workers

It is required by law

It is good for business

What could make food unsafe? (3)

Biological, Chemical, or Physical Contaminates

Biological Contaminants (4)

Bacteria, viruses, parasites, fungi

Chemical Contaminants (3)

Cleaners, sanitizers, polishes

Physical Contaminants (6)

Metal shavings

Staples

Bandages

Glass

Dirt

Natural objects (e.g., fish bones)

What is the most important part of food safety?

Handwashing

When should you wash your hands? (10)

Before you start work

After doing the following activities:

Using the restroom

Handling: Raw food, boxes, or chemicals

Sneezing or coughing

Smoking

Eating or drinking

Changing gloves

Touching anything that may be contaminated:Hair, Face, Clothing, Trash, Anything not sanitized

Proper Handwashing Technique (8)

1. Make sure you are at a handwashing sink, not a sink usedfor food production.

2. Make sure paper towels are available.

3. Wet your hands with warm running water.

4. Apply soap.

5. Vigorously scrub hands and forearms for at least 20 seconds. Not while under running water, make sure to get spots freqeuntly missed.

6. Rinse thoroughly under running water.

7. Dry your hands with a single use paper towel.

8. Use paper towel to turn off fauces and open doors.

What are the two most effectivesteps that help get germs off your hands?

Friction and Soap

When should you change your gloves? (8)

If they become torn.

If they become contaminated.

Before switching to a different task.

Every 4 hours after continuous use.

After the following: Handling raw meat or stock, Touching: hair, clothing, apron, anything contaminated.

Sneezing or coughing.

Cleaning

When should you not wear gloves? (4)

Taking out the trash.

Walking in the hallway.

Going on break. Smoking Handling stock.

Sweeping the floor

Personal Hygiene Practices (5)

Never wipe your hands on your apron.

Take your apron off before going to the restroom.

No chewing gum, cough drops, or mints.

Use a Dining Services Band-Aid since they are brightly colored. (use a finger cot if the cut is on your finger)

Fingernails are to be short, clean, and free of nail polish. False nails are not allowed.

Hair Hygiene Practice (4)

Hair must be clean, well groomed, and under restraint. Long hair must be secured behind the shoulders. If your ponytail falls in front of your shoulders, it must be restrained into a bun.

Mustaches must be well groomed and not extend beyond the corners of the mouth unless connected to a beard.

Beards are allowed as long as they are cleaned and maintained regularly. You must wear a beard guard at all times during your shift.

Siideburns can not go beyond the bottom of the earlobe or be wider thanone inch.

Allowed Jewelry (5)

Stud or hoop earrings (max 2 per ear) that do not extend a 1/4 inch past the bottom of the earlobe.

A solid band/ring.

Necklaces - as long as they are concealed.

Unallowed Jewelry (8)

Rings with grooves or stones.

Facial piercings.

Tongue ring or stud.

Gauge or plug earrings.

Bracelets.

Watches

Notify your manager and do not come to work if you or someone you live with has any of the following symptoms: (4)

Vomiting

Diarrhea

Sore throat with fever (doctor's note required)

Jaundice (yellowing of skin and whites of the eye)

Notify your manager and do not come to work if you or someoneyou live with has ny of the following illnesses: (5)

Salmonella (both Typhi & Nontyphodial)

Shigella

E.Coli

Hepatitis A

Norovirus

If you or someone you live with has vomiting or diarrhea you...

Can not work for 72 hours after the symptoms have stopped, or bring in a doctor's note stating their illness is not Norovirus or any other food borne illness.

Illness at work (3)

Notify a manager immediately

Feel the need to vomit: Remove yourself from any food-prep area, find a bathroom if possible, notify a manager and leave work.

Vomit must be cleaned up by a trained staff member with a biohazard kit. 25 foot radius must be cordoned off, any food production or service in the area must stop until cleaned and sanitized.

5 Main Ways Foodhandlers MakeFood Unsafe

Purchasing food from unsafe sources.

Failing to cook food to required temperatures.

Holding foods in the danger zone.

Using contaminated equipment and utensils.

Practicing poor personal hygiene.

Microorganisms

Small, living organism that can only be seen through a microscope.

4 main types of microorganisms

Bacteria

Viruses

Parasites

Fungi

What is the greatest threat to food safety?

Bacteria

What is bacteria carried by? (6)

Water

Wind

Insects

Plants

Animals

People

What can bacteria survive on? (8)

Skin

Clothes

Human hair

Scabs

Nose

Mouth

Throat

Intestines

Time-Temperature Control forSafety (TCS) Foods (3)

Have a history of being involved in food borne illness outbreaks.

Support the rapid growth of microorganisms.

Usually have a high moisture and protein content and a slightly acidic or neutral pH level

Examples of TCS Foods (6)

Meat

Dairy

Sliced vegetables

Sliced fruits

Baked potatoes

Cooked rice

Temperature Danger Zone

Between 40°F (4.44°C) and 140°F (60°C)

Foodborne microorganisms grow and reproduce in this temperature range

Extreme Danger Zone

between 70°F (21.11°C) and 125°F (51.67°C)

Foodborne microorganisms grow and reproduce more rapidly in this temperature range

How can you control the amount of time food is in the danger zone? (5)

Limit the risk of time-temperature abuse:

Cut down on handling time, including batch cooking.

Keep food at proper temperatures and out of the danger zone.

Food cannot be exposed to the temperature danger zone for more than 4 hours during the entire food handling process.

Do not allow frozen food to thaw and then refreeze.

How do you tell if frozen food has been refrozen? (3)

Fluid or frozen liquid inside the carton.

Large ice crystals on the product.

Misshapen or distorted products.

How can you thaw food safely? (4+1)

In a cooler at 40°F (4.44°C) or lower.

Submerged under running water at 70°F (21.11°C) or lower (be mindful of time).

In a microwave - only if cooking immediately after

As part of the cooking process

NEVER at room temperature - food can spend too much time in the danger zone.

How can you cool food safely? (4)

Divide food into small quantities.

Use ice-water baths or blast chillers to speed up the process of cooling.

Stir regularly.

Cool cooked food from 140° F (60°C) to 70°F (21.11°C) within two hours, and from 70°F (21.11°C) to 40°F (4.44°C) or lower in an additional four hours, for a total cooling time of six hours.

How do you reheat food safely, and how many times can you do so?

Reheat to at least a minimum internal temperature of 165°F (73.89°C) for 15 seconds within two hours

Once, not all food should be reheated if it will affect quality.

How do you hold food safely?

Stir food regularly

What temperature must hot food be held at?

internal temperature of 140°F (60°C) or higher.

What temperature must cold food be held at?

Internal temperature of 40°F (4.44°C) or lower.

Do not store food directly on ice or directly under heat from lighting.

What do you do if something is being held in the temperature danger zone?

Remove the item from service and immediately tell your supervisor.

How do you ensure food has been cooked safely?

All foods must reach their minimum internal cooking temperature which isthe required temperature a raw product must reach to reduce the risk ofcontamination from microorganisms.

How do you take the temperature of food, and where should you take it?

Thermometer should stay in the food for 15 seconds 4 minutes if it is a roast. The thickest part

Which foods have a minimum internal cooking temperature of 145? (6)

Beef steak or roast

Pork chop or roast

Seafood

Eggs cooked for immediate service

Which foods have a minimum internal cooking temperature of 155? (7)

Ground Beef/Pork Ground/minced seafood Injected or brined meat

Eggs cooked for hot holding

Which foods have a minimum internal cooking temperature of 165? (6)

Poultry: chicken, turkey, etc Stuffed meat, fish or pasta

All reheated items for service

HACCP Temperature Logs (3)

Temperatures and times should be recorded on log sheets immediately

Do NOT falsify temperature log sheet.

You can be held liable for these log sheets andeven called into court if necessary

How often are the temperature of food in holding areas be checked?

Every hour to allow time for corrective action if necessary

Why are HACCP logs crucial?

They help ensure customers do not get sick from our food.

Define contamination

The presence of harmful substances in food

How does contamination occur?

Some contamination occurs naturally, while other sources are from humans or the environment.

Define contamination

Transferring microorganisms from one surface or food to another

How can you limit the risk of cross-contamination? (6)

Wash hands often.

Do not touch ready-to-eat foods with bare hands.

Clean and sanitize all work surfaces, equipment, and utensils after each task or if they become contaminated.

Use specific equipment for each type of food, for example: cutting boards for different types of food.

Look for signs of damage, spoilage, and contamination, such as: dented, rusty, or swollen cans, rotten or moldy produce, wetness, pest infestation

When in doubt: check with a manager

FIFO meaning/definition

First in, First Out. Rotating stock to ensure the oldest inventory is used first

What must you include to properly label food? (3)

Type of food, prep date, anddiscard date

How long does dining services wait to discard food after it has been prepared?

5 days

How far should food be stored off the floor and away from walls?

6 inches

In what order should raw food be stored?

In the order of their minimum internal cooking temperature

Serving Utensil

Need to be stored properly, have long handles, and be cleaned and sanitized

What must you use to get ice?

Ice scoop or tongs

Can you take a plate from guests across the serving line?

No

Can guests reuse plates when returning to a self service area?

No

What must you avoid touching when serving guests food or drinks?

The top of any plate or cup

Define cleaning

The process of removing food and other types of soil from a surface such as a countertop or a plate

Define Sanitizing

The process of reducing the number of microorganisms on a clean surface to safe levels. Let sanitizer dry on the table, do not use a towel to dry

WRSA meaning

Wash, rinse, sanitize, air dry

When should you clean and sanitize prep areas? (5)

After each completed task.

Anytime you begin working with another type of food.

Anytime you are interrupted during a task.

Anytime the tools or items you are working with have become contaminated.

At least every four hours for items in constant use.

How can you avoid chemical contamination? (5)

Store chemicals in original and clearly labeled containers.

Store chemicals away from food and food preparation areas.

Never allow chemicals to get into food.

Clean up spills quickly.

Wash your hands after handling any chemicals before returning to work.

Four examples of a physical contaminant

Hair

Band-Aids

Metal Shavings

Fish Bones

How can you avoid physical contamination? (3)

Follow personal hygiene and grooming policies.

Check your food before serving it.

If food has been contaminated, do not serve it.

What are some signs of a pest? (4)

Odor

Feces/droppings

Actual sightings

A cockroach seen during the day is usually a sign of a major infestation.

What should you do if you see a pest? (3)

Tell a manager immediately and quietly.

Describe the pest, where you saw it, and any other details you canremember

Stay calm.

How can you prevent pests? (4)

Dispose of garbage quickly and correctly.

Properly store all food supplies: At least 6 inches above the floor, practice FIFO techniques.

Clean and sanitize your area thoroughly.

Clean up spills and crumbs immediately.

Define food allergy

when a person's immune system reacts tocertain foods

Symptoms of food allergy (4)

Asthma

Anaphylactic shock

Swelling of lips,mouth, and or/throat

Potentially death

Define food intolerance

does not affect immune system and is notlife-threatening, but can cause permanent damage

What is celiac disease and what foods can people with celiac disease not have? (4)

Gluton Intolerance.

Wheat

Rye

Barley

Triticale

And many others

Nine most common food allergens

Milk/dairy products

Eggs/eggs products

Fish

Shellfish

Wheat

Soy/soy products

Peanuts

Tree nuts

Sesame

Define cross-contact

The transfer of an allergen from a food containing that allergy to a food not containing the allergen

How can you help guests with a food allergy or intolerance? (8)

Avoid cross-contact

Follow the recipe

Ask the chef

Show the ingredient label

Allergen app

Always take extra precautions

Get a manager if you need help

Remember customer service