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WCHD Food Safety Training
Transcript of WCHD Food Safety Training
to Wash Hands?
Starting a job
Smoking, Eating, or Drinking
Handling Raw Food
Using the Restroom
Sneezing, Coughing, or Using a Tissue
to Wash Hands
Hand Washing Sink Only
-Not in sinks designated for food prep, utensil washing, or mop sinks to prevent contamination
Sinks must be
-single use paper towel
Wood County Health Department
Sickness caused from germs or toxins in food.
Also called food poisoning.
of a Foodborne Illness
-Often found in poultry
-Contact with infected
-Often found in ground beef
to Wash Hands
5 Step Process:
1. Wet hands with warm water.
2. Apply soap and lather.
3. Vigorously rub hands for
, scrubbing under fingernails.
4. Rinse hands.
5. Dry hands with single use paper towel (not on apron)
Hand sanitizers may be used in addition to hand washing, but should not replace hand washing.
Easiest and most effective way of preventing foodborne illness.
Policy is Required
Report to the person in charge that you are experiencing symptoms of illness.
-use hair restraint (hats, hair nets, beard nets)
-none on hands or wrist
-plain wedding band is allowed
-fresh and clean
Smoking, eating, chewing gum, and drinking are only allowed in designated areas.
If tasting is required, use tasting utensil only once.
-May perform work duties other than handling exposed food, food equipment, utensils, and single service items.
-Example - Employee with unprotected opened or draining wound
-May not be present in food establishment.
-May not return until health department approval is given.
before applying new gloves.
-between work stations
-after touching hair, face, or sneezing
-after touching raw meat
-when hands become sweaty (breeds bacteria)
Cuts or scrapes
must be bandaged and gloves worn over bandage.
wear a brightly colored bandage so it is easily found if it falls off.
Ready to Eat Foods
-Food that may be eaten without any further preparation.
-ex. raw fruits and vegetables
Handling Ready to Eat Foods
does not require
gloves, but does require ready to eat foods be prepared and served
without bare hand contact.
Proper Hand Washing
Good Personal Hygiene
Not Working When Ill
Preventing Cross Contamination
Proper Cleaning and Sanitizing
Proper hot and cold holding
Proper cooling and reheating
Raw Animal Foods
-Germs or bacteria from one food item are passed to another food item
Properly wash hands before and after handling raw animal foods.
Wear gloves to minimize bare hand contact.
raw animal foods from ready-to-eat foods during preparation and storage.
color coded cutting boards for different types of foods
ex. red for raw meat, green for produce
Clean and sanitize food contact surfaces between raw animal foods and ready to eat foods.
Worn or pitted cutting boards can breed bacteria even if washed thoroughly.
Uncooked animal foods such as eggs, fish, meat, chicken, and other foods containing raw animal food
Raw animal foods must be cooked to the following
165 degrees F
-Chicken, turkey, waterfowl
-Stuffed chicken, fish, meat, or pasta
155 degrees F
-Ground meats, fish, or game animals
145 degrees F
-Meat: Beef, Pork, or Lamb
-Raw Shelled Eggs
135 degrees F
-Plant foods: rice, pasta, vegetables
The only safe way to know if food is fully cooked is to use a metal stem thermometer.
Color or smell are not accurate.
A Kansas State University study showed that 40% of hamburgers "
brown in the middle
" were under the temperature (155 degrees F) that kills E. coli bacteria.
When to Calibrate?
How to Calibrate:
-Place stem of thermometer in a a cup of ice water or in a pan of boiling water.
-Immerse stem at least 2 inches into fluid without touch sides.
-Wait for needle to stop moving.
-Use a wrench of pliers to turn the calibration nut until thermometer reads the following temps:
-Ice water = 32 degrees F
-Boiling water = 212 degrees F
Refrigeration units must have
accurate and easy to read
Place thermometer in the
of the refrigerator.
Bacteria will grow and multiply quickest between
41 - 135 degrees F.
Foods in the Danger Zone for more than
should be discarded
Time/Temperature Control for Safety Foods (TCS Foods)
-foods that bacteria will grow in when the temperature is in the danger zone:
-meat, poultry, seafood, tofu
-dairy products, eggs, cream filled goods
-soups, gravies, meat sauces, custards
-meat and potato salads, cooked pasta or rice
-must cool to
below 41 degrees in 6 hours,
provided that within the first two hours the food is cooled from 135 degrees F to 70 degrees F
-TCS foods prepared from ingredients at room temperature must be cool to 41 degrees F within 4 hours
-5 gallon stock pots will cool too slowly
-place pan in shallow (2 in) pan
-cut meat into smaller pieces
Type of food
-Thick foods take longer to cool than liquid foods
Type of Container
-Stainless steal transfers heat (cools) faster than plastic
-Place pans on upper wire shelves in cooler
-Pans should remain uncovered until food reaches 41 degrees F, covering insulates the food.
-Faster cooling = less bacteria growth
place hot foods in a cooler or ice bath, making sure that the ice water level is at the level of the food, and stir frequently.
(special plastic bottles filled with frozen water) may be used for stirring.
-Hold the water n a recipe and add it at the end in a the form of ice.
8.5 lbs of ice = 1 gallon of water.
Cold TCS foods must be kept at or below
41 degrees F.
Covering food in smaller portions will help to keep food below 41 degrees F.
Add water and salt to ice
bath to lower temperature.
Hot TCS Foods must be kept at or above
135 degrees F.
Stirring and covering will ensure thorough heating.
Foods can only be reheated if in the Danger Zone for
less than 4 hours.
Reheating must be completed in
less than 2 hours.
Storing Raw Animal Foods
raw animal foods by required final cook temperature.
Store raw animal foods in
or on sheet trays to prevent juices from dripping onto other products or floor.
All foods must be at least
off the floor.
Examples of Date Marking:
-Marker tape labels
-Notebook or Journal
Mark food with preparation date or discard date.
Freezing stops the date marking clock but does not reset it.
You must count all days that food is refrigerated.
Discard food that is not date marked if unsure of the preparation date.
Rotate food on a
first in, first out
system to maintain freshness.
Food Safety Training
Food contact surfaces must be cleaned and sanitized:
every 4 hours
when in use with TCS foods.
different types of meats
Keep chemical sanitizing solutions at the appropriate concentration
: 50-100 ppm (1 teaspoon of chlorine to 1 gallon of water)
: 200-400 ppm
specific to the type of sanitizer is required to be available.
Test sanitizer strength a few times per day to be sure concentration is strong enough.
Always follow directions on label.
Store wet wiping cloths
in a chemical sanitizing solution between uses.
With spray sanitizer, use single use towels only.
cleaning chemicals with sanitizing solutions.
Utensil Washing Method:
1. Scrape or Spray
2. Wash with detergent and warm water (110 degrees F)
4. Sanitize with approved sanitizer
5. Air dry
-towel drying can spread germs
3 compartment sink
1. Chemical Sanitizing machine
-wash temperature (120 degrees F)
-Chlorine sanitizer concentration at least 50 ppm
2. Hot Water Sanitizing Dish Machine
-Wash temperature (150-165 degrees F)
-Final sanitizing rinse (180 degrees F)
Signs of an Allergic Reaction
Tingling in mouth
Swelling of tongue
Drop in blood pressure
Loss of consciousness
Preventing Allergic Reactions
Avoid Cross Contamination
One utensil, one product
Prepare allergen free food on a clean surface with clean utensils
Thoroughly clean all equipment
Know what is in the foods
Cooking does not reduce chance for allergic reaction
Allergic Reaction Plan
Call 911 immediately
What is your plan?
The CDC estimates that 10% of foodborne illness outbreaks in the US are caused by contaminated equipment or utensils.
Clean = Safe
When in doubt, Throw it out!
It is better to be safe than sick.
Where do you wash in your restaurant?
Cooking to safe temperatures can reduce/kill harmful disease causing pathogens.
Internal system of identifying how old certain foods are.
Ready-to-eat and TCS foods must be date marked if held for more than
The food must be consumed or discarded within
, unless unaltered commercially produced food has printed date.
s that are cooked, cooled, and reheated for hot holding must be reheated to at least
165 degrees F for 15 seconds
from a commercially processed sealed container must be reheated to at least
135 degrees F
for hot holding.
The Big 8