topic_ALL_8hr.ppt

Providing Safe Food Foodborne Illness Foodborne Illness Illness carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food 1-2 Po...

Providing Safe Food Foodborne Illness Foodborne Illness Illness carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food 1-2 Populations at High Risk for Foodborne Illness Higher Risk People Infants and preschool-age children Pregnant women Elderly people People taking certain medications People who are seriously ill 1-3 Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: Meat: Beef, Pork, Fish Lamb Heat-Treated Plant Food, such Milk and Milk as Cooked Rice, Products Beans, and Vegetables Eggs (except those treated to eliminate Salmonella spp.) Poultry Shellfish and Crustacea 1-4 Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: continued Baked Potatoes Raw Sprouts and Sprout Seeds Synthetic Ingredients, Such as Textured Soy Untreated Garlic-and-Oil Protein in Mixtures Meat Alternatives Tofu or Other Soy-Protein Food Sliced Melons 1-5 Potential Hazards to Food Safety Biological Hazards Bacteria, viruses, parasites, fungi Toxins Chemical Hazards Pesticides, food additives, cleaning supplies, toxic metals Physical Hazards Hair, dirt, metal staples, etc. 1-6 How Food Becomes Unsafe Time-Temperature Abuse Cross-Contamination Poor Personal Hygiene 1-7 The Microworld Microbial Contaminants Microorganism Small, living organism Pathogen Illness-causing microorganism Toxin Poison 2-2 Microbial Contaminants Microorganisms That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi 2-3 What Microorganisms Need to Grow: FAT TOM Food Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins These are found in potentially hazardous food including: F Food Meat Poultry Dairy products Eggs 2-4 What Microorganisms Need to Grow: FAT TOM Acidity Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Most food falls into this range pH Scale Acidic A Acidity 7.5–4.6 ideal for Neutral bacterial growth Alkaline 2-5 What Microorganisms Need to Grow: FAT TOM Temperature Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C) The Temperature Danger Zone T Temperature 135°F (57°C) 41°F (5°C) 2-6 What Microorganisms Need to Grow: FAT TOM Time Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ=growth high enough to cause illness T Time 2-7 What Microorganisms Need to Grow: FAT TOM Oxygen Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent O Oxygen 2-8 What Microorganisms Need to Grow: FAT TOM Moisture Most foodborne microorganisms require moisture to grow The amount of moisture available in food for this growth is called water activity (aw) M Moisture Potentially hazardous food typically has an aw of.85 or higher 2-9 Controlling the Growth of Microorganisms The two conditions you can control: Temperature Refrigerate or freeze food properly Cook food properly Time Minimize time food spends in the temperature danger zone (TDZ) 2-10 Classifying Foodborne Illness Foodborne Infections Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Foodborne Intoxications Result when a person eats food containing toxins that cause illness Foodborne Toxin-Mediated Infections Result when a person eats food containing pathogens, which then produce illness- causing toxins in the intestines 2-11 Spores Certain bacteria can change into a different form, called spores, to protect themselves Spores Form when nutrients are not available Are commonly found in soil and contaminate food grown there Can contaminate meat, poultry, fish, and other food exposed to soil or dust 2-12 Spores Spores Can resist heat, allowing them to survive cooking temperatures Can revert back to a form capable of growth when: Food is not stored at the proper temperature Food is not held or cooled properly 2-13 Major Foodborne Illnesses Caused by Bacteria Infections Campylobacteriosis Salmonellosis Shigellosis Listeriosis Vibrio parahaemolyticus Gastroenteritis Vibrio vulnificus Primary Septicemia/Gastroenteritis 2-14 Infection: Salmonellosis Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Associated Food Most Common Symptoms Poultry and eggs Diarrhea Dairy products Abdominal cramps Beef Vomiting Fever 2-15 Preventing Salmonellosis To reduce the bacteria in food: Cook raw beef, poultry, and eggs to required minimum internal temperatures. To prevent the transfer of the bacteria: Minimize cross-contamination between raw meat and poultry and ready-to-eat food. Exclude foodhandlers diagnosed with salmonellosis. 2-16 Infection: Shigellosis Illness: Shigellosis Bacteria: Shigella spp. Commonly Associated Food MostCommon Most Common Symptoms Symptoms Food easily Bloody diarrhea contaminated by hands Abdominal pain and cramps Food in contact with contaminated water Fever (occasionally) (i.e., produce) 2-17 Preventing Shigellosis To prevent the transfer of the bacteria: Exclude foodhandlers if they: Have diarrhea Have been diagnosed with shigellosis Wash hands when necessary Control flies inside and outside the establishment 2-18 Infection: Listeriosis Illness: Listeriosis Bacteria: Listeria monocytogenes Commonly Associated Food MostCommon Most Common Symptoms Symptoms Raw meat Pregnant women Unpasteurized milk and Spontaneous milk products abortion of the fetus Ready-to-eat food Newborns including: Sepsis Deli meats Pneumonia Hot dogs Meningitis Soft cheese 2-19 Preventing Listeriosis It is critical to: Discard product that has passed its use-by or expiration date Avoid using unpasteurized dairy products To reduce the bacteria in food: Cook raw meat to required minimum internal temperatures To prevent the transfer of the bacteria: Prevent cross-contamination between raw or undercooked and ready-to-eat food 2-20 Major Foodborne Illnesses Caused by Bacteria Intoxications Bacillus cereus Gastroenteritis Staphylococcal Gastroenteritis Botulism 2-21 Intoxication: Staphylococcal Gastroenteritis Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus Commonly Associated Food Most Common Symptoms Commonly Associated Food Most Common Symptoms Salads containing Nausea potentially Vomiting and hazardous food: retching Egg, tuna, Abdominal cramps chicken, macaroni Deli meats 2-22 Preventing Staphylococcal Gastroenteritis To prevent the transfer of the bacteria to food: Wash hands after touching the body Cover cuts on hands and arms Restrict foodhandlers with infected cuts on hands and arms To prevent the growth of the bacteria in food: Minimize the time food spends in the TDZ Cook, hold, and cool food properly 2-23 Major Foodborne Illnesses Caused by Bacteria Toxin-Mediated Infections: Clostridium perfringens Gastroenteritis Hemorrhagic Colitis 2-24 Toxin-Mediated Infection: Hemorrhagic Colitis Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing Escherichia coli Commonly Associated Food MostCommon Most Common Symptoms Symptoms Ground beef (raw Diarrhea (eventually and undercooked) becomes bloody) Contaminated Abdominal cramps produce Severe cases can result in hemolytic uremic syndrome (HUS) 2-25 Preventing Hemorrhagic Colitis To reduce the bacteria in food: Cook food, particularly ground beef, to required minimum internal temperatures To prevent the transfer of the bacteria to food: Prevent cross-contamination between raw meat and ready-to-eat food Exclude employees from the establishment if: They have diarrhea They have been diagnosed with hemorrhagic colitis 2-26 Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus Gastroenteritis 2-27 Infection: Hepatitis A Illness: Hepatitis A Virus: Hepatitis A Commonly Associated Food MostCommon Most Common Symptoms Symptoms Ready-to-eat food Initially: including: Fever (mild) General weakness Deli meats Nausea Produce Abdominal pain Salads Later: Raw and partially Jaundice cooked shellfish 2-28 Preventing Hepatitis A To prevent the transfer of the virus to food: Wash hands properly Exclude employees who have jaundice or hepatitis A Minimize bare-hand contact with ready-to-eat food Other prevention measures: Purchase shellfish from approved, reputable suppliers Inform high-risk populations to consult a physician before regularly consuming raw or partially cooked shellfish 2-29 Infection: Norovirus Gastroenteritis Illness: Norovirus Gastroenteritis Virus: Norovirus Commonly Associated Food MostCommon Most Common Symptoms Symptoms Ready-to-eat food Vomiting Shellfish Diarrhea contaminated by sewage Nausea Abdominal cramps 2-30 Preventing Norovirus Gastroenteritis To prevent the transfer of the virus to food: Exclude foodhandlers with diarrhea and vomiting Exclude employees who have been diagnosed with Norovirus Gastroenteritis Wash hands properly Other prevention measures: Purchase shellfish from approved, reputable suppliers 2-31 Major Foodborne Illnesses Caused by Parasites Parasitic Foodborne Illnesses Anisakiasis Cyclosporiasis Cryptosporidiosis Giardiasis 2-32 Infection: Cyclosporiasis Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis Commonly Associated Food Most Common Symptoms Produce irrigated or Nausea (mild to washed with water severe) containing the parasite Abdominal cramping Mild fever Diarrhea alternating with constipation 2-33 Preventing Cyclosporiasis It is critical to: Purchase produce from approved, reputable suppliers To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross-contamination 2-34 Infection: Cryptosporidiosis Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum Commonly Associated Food Most Common Symptoms Untreated or Watery diarrhea improperly treated water Stomach cramps Contaminated Nausea produce Weight loss 2-35 Preventing Cryptosporidiosis It is critical to: Purchase produce from approved, reputable suppliers Use properly treated water To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross- contamination 2-36 Basic Characteristics of Mold Mold Spoils food and sometimes causes illness Grows well in acidic food with low water activity Is not destroyed by freezing Can produce toxins such as aflatoxins 2-37 Basic Characteristics of Yeast Yeast Can spoil food rapidly Grows well in acidic food with low water activity May produce a smell or taste of alcohol as it spoils food May appear as a pink discoloration or slime and may bubble 2-38 Contamination, Food Allergens, and Foodborne Illness Foodborne Contaminants Biological Fish toxins Shellfish toxins Plant and mushroom toxins Chemical Toxic metal poisoning Chemicals and pesticides Physical Metal shavings from cans, staples Fingernails, hair, bandages 3-2 Major Foodborne Illnesses from Fish Toxins Fish Toxin Illnesses Scombroid poisoning Ciguatera fish poisoning 3-3 Major Foodborne Illnesses from Fish Toxins Illness: Scombroid poisoning Toxin: Histamine Associated Food Common Symptoms Prevention Tuna Reddening of face Purchase fish and neck from approved, Bonito reputable Sweating suppliers Mackerel Headache Prevent time- Mahi mahi Burning or tingling in temperature mouth or throat abuse during storage and preparation 3-4 Major Foodborne Illnesses from Fish Toxins Illness: Ciguatera fish poisoning Toxin: Ciguatoxin Associated Food Common Symptoms Prevention Predatory reef Reversal of hot and Purchase reef fish: cold sensations fish from Nausea approved, Barracuda reputable Vomiting suppliers Grouper Tingling in fingers, lips, Jacks or toes Snapper Joint and muscle pain 3-5 Major Foodborne Illnesses from Shellfish Toxins Shellfish Toxin Illnesses Paralytic Shellfish Poisoning (PSP) Neurotoxic Shellfish Poisoning (NSP) Amnesic Shellfish Poisoning (ASP) 3-6 Major Foodborne Illnesses from Shellfish Toxins Illness: Paralytic Shellfish Poisoning (PSP) Toxin: Saxitoxin Associated Food Common Symptoms Prevention Clams Numbness Purchase Tingling of mouth, shellfish from Mussels approved, face, arms and legs Oysters reputable Dizziness suppliers Scallops Nausea Vomiting Diarrhea 3-7 Major Foodborne Illnesses from Shellfish Toxins Illness: Neurotoxic Shellfish Poisoning (NSP) Toxin: Brevetoxin Associated Food Common Symptoms Prevention Clams Tingling and numbness Purchase of the lips, tongue, and shellfish from Mussels throat approved, Oysters Dizziness reputable suppliers Reversal of hot and cold sensations Vomiting Diarrhea 3-8 Major Foodborne Illnesses from Shellfish Toxins Illness: Amnesic Shellfish Poisoning (ASP) Toxin: Domoic acid Associated Food Common Symptoms Prevention Clams Initially: Purchase Vomiting shellfish from Mussels Diarrhea approved, Abdominal pain Oysters reputable Later: (Possibly) suppliers Scallops Confusion Memory loss Disorientation Seizure Coma 3-9 Chemical Toxins Toxic Metals Toxic metal poisoning can occur when: Utensils or equipment containing toxic metals are used to prepare food (especially acidic food) Carbonated beverage dispensers are installed improperly To prevent this: Use food-grade utensils and equipment to prepare and store food Have a professional install beverage dispensers 3-10 Chemical Toxins Chemicals Store away from food, utensils, and equipment Follow manufacturers’ directions for using them Label them properly if they are transferred to new containers 3-11 Physical Contaminants Foreign objects accidentally introduced into food: Metal shavings from cans Staples from cartons Glass from broken light bulbs Blades from plastic or rubber scrapers Fingernails, hair, and bandages Dirt Bones 3-12 Food Allergens Common Food Allergens Milk and dairy products Eggs and egg products Fish Shellfish Wheat Soy and soy products Peanuts Tree nuts 3-13 Food Allergens Symptoms of an allergic reaction include: Itching in and around the mouth, face, or scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of the face, eyes, hands, or feet Gastrointestinal symptoms Loss of consciousness and death 3-14 Food Allergens To protect guests with food allergies: Be able to fully describe menu items If you are unsure if an item is allergen free, urge the guest to order something else Ensure that cookware and utensils used to prepare the guests’ food are allergen free 3-15 The Safe Foodhandler How Foodhandlers Contaminate Food Behaviors That Can Contaminate Food A B A Scratching the scalp D C E Touching a pimple or open sore B Running fingers E through hair F Wearing a dirty uniform C Wiping or touching G Coughing or sneezing into the nose the hand F D H Spitting in the establishment Rubbing an ear G H 4-2 Components of a Good Personal Hygiene Program Good personal hygiene includes: Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses 4-3 Hygienic Hand Practices: Handwashing Proper Handwashing Procedure The whole process should take 20 seconds 1 Wet hands with running 2 Apply soap 3 Vigorously scrub hands water as hot as you can and arms for ten to fifteen comfortably stand (at least seconds Clean under 100°F/38°C) fingernails and between fingers 4 Rinse thoroughly 55 Dry hands and arms with under running water a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet. 4-4 Hygienic Hand Practices: Hand Antiseptics Hand Antiseptics Must comply with Food and Drug Administration standards Should be used after handwashing (if used in the establishment) Must never be used in place of handwashing 4-5 Hygienic Hand Practices: Bare-Hand Contact Bare-Hand Contact with Ready- to-Eat Food Some jurisdictions allow it but require written policies and procedures on: Employee health Handwashing Other hygienic practices 4-6 Hygienic Hand Practices: Hand Maintenance Requirements for Foodhandlers Keep fingernails Do not wear false Bandage cuts and short and clean nails or nail polish cover bandages 4-7 Hygienic Hand Practices: Gloves When to Change Gloves As soon as they become soiled or torn Before beginning a different task At least every four hours during continual use and more often when necessary After handling raw meat and before handling cooked or ready-to-eat food 4-8 Proper Work Attire Foodhandlers should: A A Wear a clean hat or other B hair restraint B Wear clean clothing daily D C Remove aprons when leaving food-preparation areas C D Remove jewelry from hands and arms E Wear appropriate, clean, and closed- toe shoes E 4-9 Handling Employee Illnesses IF: THEN: The foodhandler has a Restrict the employee from working sore throat with fever with or around food Exclude the employee from the establishment if you primarily serve a high-risk population 4-10 Handling Employee Illnesses IF: THEN: The foodhandler has Exclude the employee from the one or more of the establishment following symptoms: Do not allow employees with vomiting or Vomiting diarrhea to return to work unless they: Have been symptom-free for 24 Diarrhea hours Jaundice or Have a written release from a medical practitioner Do not allow employees with jaundice to return to work unless they have been released by a medical practitioner 4-11 Handling Employee Illnesses IF: THEN: The foodhandler has Exclude the employee from the been diagnosed with a establishment and notify the local foodborne illness regulatory agency caused by: Work with the employee’s medical Salmonella Typhi practitioner and/or the local regulatory agency to determine when he or she can Shigella spp. safely return to work Shiga toxin-producing E. coli Hepatitis A virus Norovirus 4-12 The Flow of Food: An Introduction The Flow of Food To keep food safe: Prevent cross-contamination Prevent time-temperature abuse 5-2 Preventing Cross-Contamination Create physical barriers between food products: Assign specific equipment to each type of food Clean and sanitize work surfaces, equipment, and utensils after each task 5-3 Preventing Cross-Contamination Create procedural barriers between food products: Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table) Purchase ingredients that require minimal preparation 5-4 Preventing Time-Temperature Abuse This includes: The Minimizing the time food spends in Temperature Danger Zone the temperature danger zone Microorganisms grow rapidly Microorganisms survive and grow Determining the best way to monitor time and temperature Making thermometers available Regularly recording temperatures and the times they are taken 5-5 Temperature-Measuring Devices Bimetallic Stemmed Thermometer Indicator Head Calibration Nut Holding Clip Stem Sensing Area Dimple 5-6 Temperature-Measuring Devices Thermocouples and Thermistors Measure temperature through a metal probe or sensing area Display results on a digital readout Often come with interchangeable probes Immersion Probe Surface Probe Penetration Probe 5-7 Photos courtesy of Cooper-Atkins Corporation Calibrating Thermometers Ice-Point Method 1. Fill a large 2. Submerge the 3. Hold the calibration container thermometer with crushed stem or probe in nut and rotate the ice and water the water for thirty thermometer head seconds until it reads 32˚F (0˚C) 5-8 General Thermometer Guidelines When using thermometers: Keep thermometers and their storage cases clean Calibrate them regularly to ensure accuracy Never use glass thermometers to monitor food temperature Insert the thermometer stem or probe into thickest part of product (usually the center) Wait for the thermometer reading to steady before recording the temperature of a food item 5-9 The Flow of Food: Purchasing and Receiving Suppliers Choose suppliers who get product from approved sources Approved sources: Have been inspected Are in compliance with applicable local, state and federal law 6-2 Receiving Criteria for Meat Accept Reject 6-3 Receiving Criteria for Poultry Accept Reject 6-4 Receiving Criteria for Fish Accept Reject 6-5 Receiving Criteria for Shellfish Accept Reject 6-6 Receiving Criteria for Shell Eggs Accept Reject 6-7 Receiving Criteria for Dairy Products Accept Reject 6-8 Receiving Criteria for Fresh Produce Accept Reject 6-9 Receiving Criteria for Refrigerated Ready-To-Eat Food Accept Reject 6-10 Receiving Criteria for Frozen Processed Food Accept Reject 6-11 Receiving Criteria for Canned Food Accept Reject 6-12 Receiving Criteria for Dry Food Accept Reject 6-13 The Flow of Food: Storage General Storage Guidelines Label Food Potentially hazardous, ready-to-eat food prepared on-site must contain a label that includes: The name of the food The date by which it should be sold, consumed or discarded 7-2 General Storage Guidelines Rotate products to ensure the oldest inventory is used first One way to rotate products is to follow FIFO: Identify the use-by or expiration date of products Shelve products with the earliest dates in front of those with later dates Use products stored in front first 7-3 General Storage Guidelines Discard food that has passed the manufacturer’s expiration date Potentially hazardous, ready-to-eat food that was prepared in-house: Can be stored for 7 days at 41°F (5°C) or lower Must be thrown out after 7 days 7-4 General Storage Guidelines Store food in designated storage areas Do not store food: Near chemicals or cleaning supplies In restrooms In locker rooms In janitor closets Never store food near chemicals or cleaning supplies In furnace rooms Under stairways or pipes 7-5 Refrigerated Storage Refrigerated Storage Used to hold potentially hazardous food at 41°F (5°C) or lower Slows the growth of microorganisms 7-6 Refrigerated Storage Guidelines Monitor food temperature regularly Randomly sample the internal temperature of stored food with a calibrated thermometer 7-7 Refrigerated Storage Guidelines Never place hot food in refrigerators This can warm the interior and put other food into the temperature danger zone 7-8 Refrigerated Storage Guidelines Store raw meat, poultry, and fish: Separately from cooked and ready-to-eat food OR Below cooked and ready-to-eat food Improper Storage 7-9 Frozen Storage Guidelines When storing food in freezers: Keep freezers at a temperature that will keep products frozen Check freezer temperatures regularly Place deliveries in freezers as soon as they have been inspected Clearly label frozen food that was prepared on site 7-10 Dry Storage Guidelines Keep storerooms: Cool (50°F to 70°F [10°C to 21°C]) Dry (50% to 60% humidity) Well ventilated Clean 7-11 Dry Storage Guidelines When storing food in dry storage keep it: Away from walls Out of direct sunlight At least 6” (15 cm) off the floor 7-12 Storing Meat When storing fresh meat: Store it at an internal temperature of 41°F (5°C) or lower Wrap it in airtight, moisture-proof material OR Place it in a clean, sanitized container 7-13 Storing Poultry When storing fresh poultry: Store it at an internal temperature of 41°F (5°C) or lower Store ice-packed product as is in self-draining containers Change the ice often Clean and sanitize the container regularly 7-14 Storing Fish When storing fresh fish: Store it at an internal temperature of 41°F (5°C) or lower Store ice-packed product as is in self-draining containers Keep fillets and steaks in original packaging Store frozen fish in moisture-proof wrapping 7-15 Storing Eggs and Egg Products Shell Eggs: Store at an air temperature of 45°F (7°C) or lower Keep eggs in refrigerated storage until used Use eggs within 4-5 weeks of packing date Liquid Eggs: Store according to manufacturer’s recommendations Keep in refrigerated storage until used Dried Eggs: Store product in a dry, cool storeroom 7-16 Storing Shellfish When storing shellfish: Store alive at an air temperature of 45°F (7°C) or lower Store in original containers Keep shellstock tags on file for 90 days from the harvest date of the shellfish Obtain a variance if storing shellfish in a display tank prior to service 7-17 Storing Dairy When storing dairy: Store fresh at 41°F (5°C) or lower Follow FIFO Discard product that has passed use-by or expiration dates 7-18 Storing Produce When storing fresh produce: Storage temperatures will vary by product Product packed on ice can be stored that way Do not wash product prior to storage When soaking or storing product in standing water or an ice water slurry: Do not mix different items Do not mix multiple batches of the same item 7-19 The Flow of Food: Preparation Thawing Food The Four Acceptable Methods for Thawing Food In a refrigerator, at Submerged under running 41F (5C) or lower potable water, at a temperature of 70F (21C) or lower In a microwave oven, if the food As part of the cooking will be cooked immediately process after thawing 8-2 Preparing Specific Food: Salads Containing PHF’s When preparing salads containing potentially hazardous ingredients: Make sure leftover ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring they were: Cooked, held, and cooled properly Stored for less than 7 days Prepare product in small batches Refrigerate ingredients until the point they are needed Chill all ingredients and utensils prior to using them 8-3 Preparing Specific Food: Eggs and Egg Mixtures When preparing eggs and egg mixtures: Handle pooled eggs (if allowed) with care: Cook promptly after mixing or store at 41°F (5°C) or lower Clean and sanitize containers between batches Use pasteurized shell eggs or egg products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce) Promptly clean and sanitize equipment and utensils used to prepare eggs 8-4 Preparing Specific Food: Eggs and Egg Mixtures When preparing eggs for high risk populations: Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked Unpasteurized shell eggs may be used if the dish will be cooked all the way through (i.e., omelets, cakes) If shell eggs will be pooled for a recipe they must be pasteurized 8-5 Preparing Specific Food: Produce When preparing produce: Prevent contact with surfaces exposed to raw meat or poultry Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food Clean and sanitize the workspace and all utensils used during preparation Photo courtesy of Tony Soluri and Charlie Trotter 8-6 Preparing Specific Food: Produce When preparing produce: continued Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients Use water slightly warmer than the temperature of the produce Pull leafy greens apart and rinse thoroughly Photo courtesy of Tony Soluri and Charlie Trotter Clean and sanitize surfaces used to prepare produce 8-7 Preparing Specific Food: Produce When preparing produce: continued When soaking or storing produce in standing water or an ice water slurry do not mix: Different items Multiple batches of the same item Refrigerate and hold cut melons at 41°F (5°C) or lower Do not add sulfites Do not serve raw seed sprouts to high risk populations 8-8 Cooking Poultry Poultry: (including whole or ground chicken, turkey,and duck) Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds 8-9 Cooking Stuffing Stuffing made with potentially hazardous ingredients Stuffed meat, fish, poultry, and pasta Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds 8-10 Cooking Dishes with Potentially Hazardous Ingredients When including previously cooked, potentially hazardous ingredients in the dish: Cook ingredients to a minimum internal temperature of: 165°F (74°C) for 15 seconds When including raw potentially hazardous ingredients in the dish: Cook them to their required minimum internal temperature 8-11 Cooking Potentially Hazardous Food in a Microwave Potentially hazardous food cooked in a microwave: (eggs, poultry, fish, and meat) Minimum Internal Cooking Temperature: 165°F (74°C) 8-12 Cooking Potentially Hazardous Food in a Microwave When cooking food in a microwave: Cover it to prevent the surface from drying out Rotate or stir it halfway through the cooking process to distribute the heat more evenly Let it stand for at least 2 minutes after cooking to let the product temperature equalize Check the temperature in several places to ensure that it is cooked through 8-13 Cooking Ground Meat and Injected Meat Ground Meat (including beef, pork, other meat) Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds Injected Meat Photo courtesy of Cooper-Atkins Corporation Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds 8-14 Cooking Pork, Beef, Veal and Lamb Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature: Steaks/Chops: 145°F (63°C) for 15 seconds Roasts: 145°F (63°C) for 4 minutes 8-15 Cooking Fish Fish Minimum Internal Cooking Temperature: 145°F (63°C) for 15 seconds Ground, chopped, minced fish Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds 8-16 Cooking Eggs Eggs for immediate service Minimum Internal Cooking Temperature: 145°F (63°C) for 15 seconds Eggs that will be hot-held Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds 8-17 Cooking Commercially Processed, Ready-to-Eat Food Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc.) Minimum Internal Cooking Temperature: 135°F (57°C) for 15 seconds 8-18 Cooling Food: Requirements Cool potentially hazardous food from: 135°F to 70°F (57°C to 21°C) within 2 hours And then from 70°F to 41°F (21°C to 5°C) or lower in the next 4 hours Icon courtesy of the International Association for Food Protection 8-19 Cooling Food: Prior to Cooling Before cooling food, start by reducing its size: Cut larger items into smaller pieces Divide large containers of food into smaller containers or shallow pans 8-20 Cooling Food: Methods for Cooling Food Safe methods for cooling food: Place it in an ice-water bath Place containers into a sink or large pot filled with ice water Stir the food frequently Stir it with an ice paddle Food cools faster when placed in an ice-water bath and stirred with an ice paddle 8-21 Cooling Food: Methods for Cooling Food Safe methods for cooling food: continued Place it in a blast chiller Blast chillers blast cold air across food at high speeds to remove heat They are useful for cooling large items Place it in a tumble chiller Tumble chillers tumble bags of hot food in cold water They are useful for cooling thick food 8-22 Reheating Potentially Hazardous Food Food reheated for immediate service: Can be served at any temperature if it was properly cooked and cooled Potentially hazardous food reheated for hot holding: Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours Discard it if it has not reached this temperature within 2 hours 8-23 The Flow of Food: Service General Rules for Holding Food When holding potentially hazardous food: Check internal temperatures using a thermometer Check temperatures at least every four hours Discard food not at 135°(57°C) or higher or 41°F(5°C) or lower As an alternative, check the temperature every 2 hours to leave time for corrective action 9-2 General Rules for Holding Food When holding potentially hazardous food: continued Discard it after a predetermined amount of time Protect it from contaminants with covers/sneeze guards Prepare it in small batches so it will be used faster 9-3 Holding Potentially Hazardous Hot Food When holding potentially hazardous hot food: Hold it at an internal temperature of 135F (57C) or higher Only use equipment that can keep it at the proper temperature Never use the hot-holding equipment to reheat it Stir it at regular intervals to distribute heat evenly 9-4 Holding Potentially Hazardous Cold Food When holding potentially hazardous cold food: Hold it at an internal temperature of 41F (5C) or lower Only use equipment that can keep it at the proper temperature Do not store it directly on ice Whole fruit and vegetables and raw, cut vegetables are the only exceptions Place all other food in pans or on plates first 9-5 Holding Food Without Temperature Control: Cold Food Cold food can be held without temperature control for up to 6 hours if: It was held at 41°F (5°C) or lower prior to removing it from refrigeration. It does not exceed 70°F (21°C) during the six hours. It contains a label specifying: The time it was removed from refrigeration The time it must be thrown out It is sold, served, or discarded within six hours 9-6 Holding Food Without Temperature Control: Hot Food Hot food can be held without temperature control for up to 4 hours if: It was held at 135°F (57°C) or higher prior to removing it from temperature control It contains a label specifying when the item must be thrown out It is sold, served, or discarded within four hours 9-7 Serving Food Safely: Kitchen Staff To prevent contamination when serving food: Use clean and sanitized utensils for serving Use separate utensils for each food Clean and sanitize utensils after each task Use serving utensils with long handles to keep hands away from food Practice good personal hygiene 9-8 Serving Food Safely: Kitchen Staff To prevent contamination when serving food: continued Store serving utensils properly Store them in the food, with the handle extended above the rim of the container Store them on a clean, sanitized food-contact surface 9-9 Serving Food Safely: Kitchen Staff To prevent contamination when serving food: continued Minimize bare-hand contact with cooked or ready-to-eat food Handle food with tongs, deli sheets, or gloves Bare hand contact is allowed in some jurisdictions (check requirements) 9-10 Re-serving Food Safely Never re-serve: Menu items returned by one customer to another Plate garnishes Uncovered condiments Uneaten bread or rolls In general only unopened, prepackaged food can be re-served: Condiment packets Wrapped crackers or breadsticks 9-11 Self-Service Areas To keep food safe on buffets and food bars: Install sneeze guards or food shields Must be located 14” (36cm) above the food counter Must extend 7” (18cm) beyond the food Identify all food items Label all containers Place salad dressing names on ladle handles 9-12 Food Safety Management Systems Food Safety Management Systems A Food Safety Management System is: A group of programs, procedures, and measures for preventing foodborne illness Designed to actively control risks and hazards throughout the flow of food Two systematic and proactive approaches Active managerial control Hazard Analysis Critical Control Point (HACCP) 10-2 Prerequisite Food Safety Programs These must be in place for a food safety management system to be effective Personal hygiene Supplier selection Sanitation and program and specification pest control programs programs Facility design and Food safety equipment maintenance training programs programs 10-3 Active Managerial Control Active Managerial Control: Focuses on controlling the CDC’s 5 most common risk factors responsible for foodborne illness: Purchasing food from unsafe sources Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Practicing poor personal hygiene 10-4 Active Managerial Control: The Approach Steps for using active managerial control: 1 Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety. 10-5 Active Managerial Control: The Approach Steps for using active managerial control: continued 2 Develop policies and procedures that address the issues that were identified Consider input from staff Provide training on these policies and procedures if necessary 10-6 Active Managerial Control: The Approach Steps for using active managerial control: continued 3 Regularly monitor the policies and procedures that have been developed This step can help determine if the policies and procedures are being followed If not, it may be necessary to revise them, create new ones, or retrain employees 10-7 Active Managerial Control: The Approach Steps for using active managerial control: continued 4 Verify that the policies and procedures you have established are actually controlling the risk factors Use feedback from internal and external sources to adjust the policies and procedures for continuous improvement Internal sources: records, temperature logs, and self inspections External sources: health inspection reports, customer comments, and quality assurance audits 10-8 HACCP: Philosophy The HACCP Philosophy: If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be: Prevented Eliminated Reduced to safe levels 10-9 HACCP: The HACCP Plan To be effective, a HACCP system must be based on a written plan: It must be specific to each facility’s menu, customers, equipment, processes, and operations A plan that works for one establishment may not work for another 10-10 HACCP: The 7 HACCP Principles The Seven HACCP Principles 1 Conduct a hazard analysis 2 Determine critical control points (CCP’s) 3 Establish critical limits 4 Establish monitoring procedures 5 Identify corrective actions 6 Verify that the system works 7 Establish procedures for record keeping and documentation 10-11 HACCP: The 7 HACCP Principles Principle One: Conduct a Hazard Analysis Identify potential hazards in the food served by looking at how it is processed Once common processes have been identified, determine where hazards are likely to occur for each (biological, chemical, physical) Salads, cold sandwiches Prepare Serve Grilled chicken sandwiches, Prepare Cook Serve hamburgers Chili, soup, sauces Prepare Cook Hold Cool Reheat Serve 10-12 HACCP: The 7 HACCP Principles Principle Two: Determine Critical Control Points (CCPs) Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels— these are the CCPs Depending on the process, there may be more than one CCP 10-13 HACCP: The 7 HACCP Principles Principle Three: Establish Critical Limits Critical For each CCP, establish minimum or Limit maximum limits that must be met to prevent or eliminate the hazard or to reduce it to a safe level 10-14 HACCP: The 7 HACCP Principles Principle Four: Establish Monitoring Procedures Determine the best way to check critical limits to ensure they are consistently met Identify who will monitor them and how often 10-15 HACCP: The 7 HACCP Principles Principle Five: Identify Corrective Actions Identify steps that must be taken when a critical limit is not met Determine these steps in advance 10-16 HACCP: The 7 HACCP Principles Principle Six: Verify That the System Works Determine if the plan is working as intended Evaluate on a regular basis: Monitoring charts Records Photo courtesy of Roger How the hazard analysis was Bonafield and Dingbats performed Determine if the plan adequately prevents, reduces, or eliminates identified hazards 10-17 HACCP: The 7 HACCP Principles Principle Seven: Establish Procedures for Record Keeping and Documentation Keep records obtained when: Developing your HACCP plan Performing monitoring activities Corrective action is taken Equipment is validated Working with suppliers 10-18 HACCP: When a HACCP Plan is Required A HACCP Plan is required if an establishment: Smokes or cures food as a method of food preservation Uses food additives as a method of food preservation Packages food using a reduced-oxygen packaging (ROP) method Offers live, molluscan shellfish from a display tank Custom-processes animals for personal use Packages unpasteurized juice for sale to the consumer without a warning label Sprouts beans or seeds 10-19 Sanitary Facilities and Equipment Designing or Remodeling a Facility: Kitchen Layout A well-designed kitchen will address: Workflow It must minimize the amount of time food spends in the temperature danger zone It must minimize the number of times food is handled 11-2 Designing or Remodeling a Facility: Kitchen Layout A well-designed kitchen will address: continued Contamination The risk of cross-contamination must be minimized Dirty equipment should not be placed where it will touch clean equipment or food Equipment accessibility All equipment must be easily accessible for cleaning 11-3 Designing or Remodeling a Facility: The Plan Review Design plans may require approval by: The local regulatory agency The zoning or building department The plan should include: A proposed layout and mechanical plans Type of construction materials to be used Types or models of proposed equipment Specifications for utilities, plumbing, and ventilation 11-4 Special Flooring Needs Coving: A curved, sealed edge placed between the floor and wall It eliminates sharp corners or gaps that would be impossible to clean It must adhere tightly to the wall to: Eliminate hiding places for pests Prevent moisture from deteriorating the wall 11-5 Handwashing Stations Handwashing stations must be conveniently located and are required in: Restrooms Food-preparation areas Service areas Dishwashing areas 11-6 Handwashing Stations Handwashing stations must be equipped with: Hot and cold Handwashing Handwashing Signage Disposable Towels running water Signage Soap Liquid, bar, or powdered soap Warm-Air A means to dry hands Hot & Dryer Cold A waste container Water Signage indicating Waste Container employees must wash hands 11-7 Sanitation Standards for Equipment: Surfaces Purchase equipment with food-contact surfaces that are: Safe and durable Corrosion resistant Nonabsorbent Sufficient in weight and thickness to withstand repeated cleaning Smooth and easy to clean Resistant to pitting, chipping, scratching, and decomposition 11-8 Sanitation Standards for Equipment: NSF and UL Look for the following marks when purchasing equipment: NSF International mark: Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards Underwriters Laboratory (UL) marks: Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards 11-9 Installing Stationary Equipment Stationary equipment should be: Mounted on legs at least 6 inches (15 centimeters) off the floor OR Sealed to a masonry base Legs 6” Min. Floor Masonry Sealant Base 11-10 Installing Stationary Tabletop Equipment Stationary tabletop equipment should be: Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop OR The equipment should be tiltable or sealed to the countertop with a food- grade sealant 11-11 Water Supply: Interruption If the water supply is interrupted: Use bottled water Boil water (if allowed) Purchase ice Use boiled water for handwashing and essential cleaning Consider using single-use items to minimize dishwashing 11-12 Plumbing: Cross-Connections and Backflow Cross Connection Physical link through which contaminants from drain’s, sewers, Back- flow and other wastewater sources can enter the potable water supply Backflow Reverse flow of contaminants through a cross-connection into the potable water supply 11-13 Plumbing: Backflow Prevention Backflow Prevention Methods Vacuum breaker Air gap Air Gap Flood Rim Air Gap 11-14 Sewage A backup of raw sewage is cause for: Immediate closure Correction of the problem Thorough cleaning 11-15 Lighting To prevent lighting from contaminating food, use: Shatter-resistant light bulbs Protective covers made of metal mesh or plastic Shields for heat lamps 11-16 Garbage Disposal Garbage: Should be removed from food- preparation areas as quickly as possible to prevent pests and contamination Should not be carried above or across food-preparation areas. 11-17 Cleaning and Sanitizing Cleaning Vs. Sanitizing Cleaning Process of removing food and other types of soil from a surface Sanitizing Process of reducing the number of microorganisms on a clean surface to safe levels Surfaces must first be cleaned and rinsed before being sanitized 12-2 Cleaning and Sanitizing Food-Contact Surfaces Food-contact surfaces must be washed, rinsed, and sanitized: After each use Anytime you begin working with another type of food After a task has been interrupted and the items may have been contaminated At 4-hour intervals if the items are in constant use 12-3 Cleaning Agents Cleaning agents must be: Safe for employee use Stable and noncorrosive When using them: Follow manufacturers instructions carefully Never combine cleaners or attempt to make up cleaning agents Do not substitute one type of detergent for another unless the intended use is stated clearly on the label 12-4 Sanitizing Methods Surfaces can be sanitized using: Heat Chemicals The water must be Chlorine at least 171F°(77°C) Iodine Immerse the item Quats for 30 seconds 12-5 Chemical Sanitizing Food-contact surfaces can be sanitized by: Immersing them in a specific concentration of sanitizing solution for a specific amount of time OR Rinsing, swabbing or spraying them with a specific concentration of sanitizing solution 12-6 Factors Influencing Sanitizer Effectiveness Concentration Concentration must be checked frequently with a test kit Low Concentrations: May fail to sanitize objects High Concentrations: May be unsafe, leave an odor or bad taste, corrode metals Change the solution when it is dirty or when the concentration has dropped below the required level 12-7 Factors Influencing Sanitizer Effectiveness Temperature Follow the manufacturer’s recommendations for the proper temperature Contact Time The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer 12-8 Machine Dishwashing Temperatures High-Temperature Machines Temperature of the final sanitizing rinse must be at least 180°F (82°C) For stationary rack, single- temperature machines 165°F (74°C) Chemical-Sanitizing Machines Follow the temperature guidelines provided by the manufacturer 12-9 Three-Compartment Sinks Steps for Cleaning and Sanitizing 1 5 Rinse, scrape Air-Dry or soak 2 3 4 Wash Rinse Sanitize 110°F (43°C) or higher 12-10 Storing Utensils, Tableware, and Equipment When storing clean and sanitized tableware and equipment: Store it at least 6” (15cm) off the floor Clean and sanitize drawers and shelves before items are stored Clean and sanitize trays and carts used to carry them Store glasses and cups upside down Store flatware and utensils with handles up Cover equipment food-contact surfaces until ready for use 12-11 Cleaning Tools and Supplies Cleaning tools and chemicals Should be placed in a storage area away from food and food-preparation areas The storage area should provide: A utility sink for filling buckets and washing cleaning tools A floor drain for dumping dirty water Hooks for hanging mops, brooms, and brushes to allow them to air-dry 12-12 Using Hazardous Materials Chemicals Only purchase those approved for use in a restaurant or foodservice establishment Store them in their original container away from food and food-preparation areas When transferring them to a new container label it with: The chemical’s name The manufacturer’s name and address A description of potential hazards Keep MSDS for each chemical 12-13 Integrated Pest Management Integrated Pest Management An Integrated Pest Management (IPM) program: Uses prevention measures to keep pests from entering the establishment Uses control measures to eliminate any pests that get into the establishment Will be successful if you work closely with a licensed pest control operator (PCO) 13-2 The Three Rules of IPM The Three Rules of Integrated Pest Management Deny pests access to the establishment Deny pests food, water, and shelter Work with a licensed PCO to eliminate pests that do enter 13-3 Denying Pests Access to the Establishment To keep pests from entering with deliveries: Use reputable suppliers Check deliveries before they enter the establishment Refuse shipments if you find pests or signs of infestation (egg cases, body parts) 13-4 Denying Pests Access to the Establishment To keep pests from entering through openings in the building: Screen windows and vents Install self-closing devices, door sweeps, and air curtains on doors Keep exterior openings closed tightly Fill holes around pipes Cover drains with grates Seal cracks in floors, walls, and around equipment 13-5 Denying Pests Food and Shelter To deny pests food and shelter: Dispose of garbage quickly Clean up spills around containers immediately Keep containers clean and tightly covered Store recyclables properly Keep recyclables in pest-proof containers Keep containers as far away from the building as regulations allow 13-6 Denying Pests Food and Shelter To deny pests food and shelter: continued Store food and supplies quickly and properly Keep them away from walls and at least 6” (15 cm) off the floor Rotate products so pests cannot settle and breed Clean the establishment thoroughly Clean up food and beverage spills immediately Clean break rooms after use Keep cleaning tools and supplies clean and dry 13-7 Identifying Pests: Cockroaches Signs of a cockroach infestation include: A strong oily odor Droppings similar to grains of pepper Capsule shaped egg cases Brown, dark red, or black Leathery, smooth, or shiny Illustration courtesy of Orkin Commercial 13-8 Identifying Pests: Rodents Signs of a rodent infestation include: Signs of gnawing Droppings Shiny and black (fresh) Gray (old) Tracks Nesting materials Paper, cloth, hair, feathers or grass Holes In quiet places Near food and water Next to buildings 13-9 Illustration courtesy of Orkin Commercial Using and Storing Pesticides When pesticides will be applied: Wait until you are closed for business and employees are offsite Remove food and movable food-contact surfaces Cover equipment and immovable food-contact surfaces Afterwards: Wash, rinse, and sanitize food-contact surfaces 13-10 Using and Storing Pesticides If pesticides will be stored on the premises: Keep them in their original containers Lock them in cabinets away from areas where food is prepared and stored Store aerosol or pressurized spray cans in a cool place Dispose of them as per local regulations Keep corresponding MSDS on the premises 13-11 Food Safety Regulation and Standards U.S. Regulatory System for Food Government control of food is exercised at three levels: Federal U.S. Department of Agriculture (USDA) Food and Drug Administration (FDA) State State health departments Local City or county health departments 14-2 U.S. Regulatory System for Food: The USDA The USDA is responsible for inspection and quality grading of: Meat and meat products Poultry Dairy products Eggs and egg products Fruit and vegetables shipped across state lines 14-3 U.S. Regulatory System for Food: State and Local State and Local Control Most food regulations are written at the state level Each state decides whether to adopt the FDA Food Code or some modified form of it State regulations may be enforced by state or local (city or county) health departments Health inspectors from city, county, or state health departments conduct foodservice inspections in most states 14-4 The Inspection Process Foodservice Inspections Are required for all establishments Let the establishment know how well it is following critical food safety practices Types of Inspections Traditional inspections HACCP-based inspections 14-5 The Inspection Process: Steps Steps in the Inspection Process: 1. Ask the inspector for identification 2. Cooperate Accompany the inspector Answer all questions Instruct employees to cooperate Correct deficiencies quickly if possible 3. Take notes Make note of deficiencies pointed out If you question the inspector’s accuracy contact his or her supervisor 14-6 The Inspection Process: Steps Steps in the Inspection Process: continued 4. Keep the relationship professional 5. Be prepared to provide records These will become part of the public record If a request appears inappropriate, contact legal counsel or the inspector’s supervisor 14-7 The Inspection Process: Steps Steps in the Inspection Process: continued 6. Discuss violations and time frames for correction with the inspector Study the inspection report carefully Discuss deficiencies in detail with the inspector. Make sure you understand: The exact nature of the violation How it impacts food safety How to correct it If the inspector will follow up Keep the inspection report on file 14-8 The Inspection Process: Steps Steps in the Inspection Process: continued 7. Follow up Act on all deficiencies noted Correct critical deficiencies within 48 hours or when indicated Correct other deficiencies as soon as possible Determine why deficiencies occurred Evaluate SOPs, the master cleaning schedule, training Establish new procedures, or revise existing ones 14-9 Closure An inspector may close an establishment when there is: A significant lack of refrigeration A backup of sewage into the establishment An emergency, such as a fire or flood A significant pest infestation A long interruption of electrical or water service Clear evidence of a foodborne illness outbreak related to the establishment 14-10 Self-Inspections Well-managed establishments: Perform continuous self-inspections Consider regular inspections only a supplement to self-inspections The benefits of self-inspections: Safer food Improved food quality Higher inspection scores A cleaner environment for customers 14-11 Employee Food Safety Training Identifying Food Safety Training Needs A food safety training need: Is a gap between what employees are required to know to perform their jobs and what they actually know Can be identified by: Testing employee’s food safety knowledge Observing employee’s performance on the job Surveying employees to identify areas of weakness 15-2 Initial and Ongoing Employee Training Managers should: Provide initial and ongoing training for employees Provide general food safety knowledge to all employees Provide employees with job specific food safety knowledge Retrain employees periodically on food safety practices Keep records of all food safety training conducted at the establishment 15-3 Critical Knowledge for Employees Employees should receive training in: Proper personal hygiene Maintaining health Personal cleanliness Proper work attire Hygienic practices 15-4 Critical Knowledge for Employees Employees should receive training in: continued Safe Food Preparation Time-temperature control Preventing cross-contamination Handling food safely during: Preparation and cooking Holding and cooling Reheating and service 15-5 Critical Knowledge for Employees Employees should receive training in: continued Proper cleaning and sanitizing Procedures for cleaning and sanitizing food-contact surfaces Safe chemical handling Procedures for safely handling chemicals used in the establishment Pest identification and prevention 15-6 Developing a Training Plan A training plan should list: Specific learning objectives Training tools needed for the session Specific training points that should be covered Timeframes 15-7 Delivering Training Methods for Delivering Training One-On-One Training Advantages: Accounts for the needs of the individual learner Offers the opportunity to apply information Allows for immediate feedback Disadvantages: Effectiveness depends upon the trainer’s ability 15-8 Delivering Training Methods for Delivering Training: continued Group Training Advantages: Training is cost-effective Training is more uniform Disadvantages: Effectiveness depends upon the trainer’s ability Often does not account for the needs of the individual learner 15-9 Delivering Training Methods for Delivering Training: continued Demonstrations Use the “Tell/Show/Tell/Show” model Tell them how to do it Show them how to do it Have them tell you how to do it Have them show you how to do it 15-10 Delivering Training Methods for Delivering Training: continued Role-play When using a role-play: Keep it simple Provide employees with detailed instructions Explain and model the situation before employees begin 15-11 Delivering Training Methods for Delivering Training: continued Job aids Include: Written procedures Checklists Posters They can be used: To train employees As a reference back on the job 15-12 Delivering Training Methods for Delivering Training: continued Training videos and DVDs Can be used to: Introduce information Reinforce information during the session Review information at the end of the session To use them effectively: Explain to employees what they will learn Select stopping points to discuss concepts Ask questions afterwards to reinforce content 15-13 Delivering Training Methods for Delivering Training: continued Technology-Based Training Advantages: Consistent delivery and feedback Learner control Interactive instruction Increased practice Self-paced training 15-14 Delivering Training Methods for Delivering Training: continued Technology-Based Training: continued Advantages: Training records are easily created and stored Training can be delivered anytime, anywhere Reduced cost Supports different learning styles Multilingual training 15-15 Delivering Training Methods for Delivering Training: continued Games To use a game effectively: Explain how it relates to the information presented Explain the rules carefully Play a practice round Make sure employees do not lose sight of the game’s purpose Discuss the game after it has finished 15-16 Delivering Training Methods for Delivering Training: continued Case Studies When conducting case studies: Provide clear instructions Point out the case study’s relevance to the content Make sure employees identify realistic solutions Carefully facilitate the discussion 15-17