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WCHD Food Safety Training

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by

Jackie Braun

on 3 August 2016

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Transcript of WCHD Food Safety Training

When
to Wash Hands?
Before:

Starting a job
After:
Smoking, Eating, or Drinking
Handling Raw Food
Handling Garbage
Using the Restroom
Cleaning
Sneezing, Coughing, or Using a Tissue
Between:
Glove Changes
Jobs
Where
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
supplied with
:
-warm water
-soap
-single use paper towel
Wood County Health Department
Foodborne Illness
Sickness caused from germs or toxins in food.
Also called food poisoning.
Symptoms
of a Foodborne Illness
Diarrhea
Fever
Sore Throat
Vomiting
Abdominal cramping
Common
Foodborne Illnesses
Hepatitis A
-Fecal-Oral
-Cross Contamination
Salmonella
-Animals
-Undercooked meats
-Cross Contamination
-Often found in poultry
E. Coli
-Fecal-Oral
-Contact with infected
-Cross Contamination
-Often found in ground beef
Hand Washing
How

to Wash Hands
5 Step Process:
1. Wet hands with warm water.
2. Apply soap and lather.
3. Vigorously rub hands for
20 seconds
, scrubbing under fingernails.
4. Rinse hands.
5. Dry hands with single use paper towel (not on apron)
Is
Sanitizer
Enough?
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.
Personal Hygiene
Employee Illness
Policy is Required
Report to the person in charge that you are experiencing symptoms of illness.
Hair
-use hair restraint (hats, hair nets, beard nets)
Nails
-trimmed
-unpolished
-no artificial
Jewelry
-none on hands or wrist
-plain wedding band is allowed
Clothing
-fresh and clean
Smoking, eating, chewing gum, and drinking are only allowed in designated areas.
If tasting is required, use tasting utensil only once.
Symptoms:
Restricted Employee
-May perform work duties other than handling exposed food, food equipment, utensils, and single service items.
-Example - Employee with unprotected opened or draining wound
Excluded Employee:
-May not be present in food establishment.
-May not return until health department approval is given.
Preventing
Foodborne Illnesses
Food Handling
Gloves
Wash hands
before applying new gloves.
Change Gloves:
-between work stations
-after touching hair, face, or sneezing
-after touching raw meat
-if torn
-when hands become sweaty (breeds bacteria)
Cuts or scrapes
must be bandaged and gloves worn over bandage.
HINT:
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
-salads
-sandwiches
-ice
-breads/rolls
Handling Ready to Eat Foods
Food code
does not require
gloves, but does require ready to eat foods be prepared and served
without bare hand contact.

Instead use:
-deli papers
-disposable gloves
-utensils
-napkins
-spatula
-tongs
-ice scoop
Proper Hand Washing
Glove Use
Good Personal Hygiene
Not Working When Ill
Preventing Cross Contamination
Proper Cleaning and Sanitizing
Proper hot and cold holding
Cooking thoroughly
Proper cooling and reheating
Raw Animal Foods
Cross Contamination
-Germs or bacteria from one food item are passed to another food item
Prevention
Properly wash hands before and after handling raw animal foods.
Wear gloves to minimize bare hand contact.
Separate

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
Safe Cooking
Thermometers
Raw animal foods must be cooked to the following
temperatures:
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
-Fish
-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.
Calibration
When to Calibrate?
-new thermometers
-dropped
-quarterly


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
Refrigerator
Thermometer
Refrigeration units must have
accurate and easy to read
thermometers.

Place thermometer in the
warmest area
of the refrigerator.
Danger Zone
Bacteria will grow and multiply quickest between

41 - 135 degrees F.

Foods in the Danger Zone for more than
4 hours
should be discarded
Safe Cooling
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
Portion Size
-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

-
Immediately
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.

-
Ice wands
(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 Holding
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 Holding
Hot TCS Foods must be kept at or above
135 degrees F.
Stirring and covering will ensure thorough heating.
Reheating
Foods can only be reheated if in the Danger Zone for
less than 4 hours.

Reheating must be completed in
less than 2 hours.
Reheating
Storing Raw Animal Foods
Separate
raw animal foods by required final cook temperature.

Store raw animal foods in
leak-proof containers
or on sheet trays to prevent juices from dripping onto other products or floor.







All foods must be at least
6 inches

off the floor.
Date Marking
Examples of Date Marking:
-Colored stickers
-Dated stickers
-Marker tape labels
-Notebook or Journal
Mark food with preparation date or discard date.
Freezing
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
Cleaning,
Sanitizing,
and Disinfecting
Food contact surfaces must be cleaned and sanitized:
-
every 4 hours
when in use with TCS foods.
-anytime
contamination
has occurred.
-
between cutting
different types of meats
Sanitizing Solution
Keep chemical sanitizing solutions at the appropriate concentration
Chlorine
: 50-100 ppm (1 teaspoon of chlorine to 1 gallon of water)
Quaternary Ammonia
: 200-400 ppm
Iodine
12.5-25 ppm

A
test kit
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.
Never mix
cleaning chemicals with sanitizing solutions.
Utensil Washing
Manual
Utensil Washing Method:
1. Scrape or Spray
2. Wash with detergent and warm water (110 degrees F)
3. Rinse
4. Sanitize with approved sanitizer
5. Air dry
-towel drying can spread germs
Use a
3 compartment sink
.
Utensil Washing
Mechanical
Utensil Washing:
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)
Allergens
Signs of an Allergic Reaction
Tingling in mouth
Swelling of tongue
Difficulty Breathing
Hives/Rash
Vomiting
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
Label appropriately
Know what is in the foods
Cooking does not reduce chance for allergic reaction
Allergic Reaction Plan
Remain calm
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.
Personal Hygiene
Personal Hygiene
Where do you wash in your restaurant?
Cooking to safe temperatures can reduce/kill harmful disease causing pathogens.
Cooling Factors
Storage
Internal system of identifying how old certain foods are.

Ready-to-eat and TCS foods must be date marked if held for more than
24 hours.

The food must be consumed or discarded within
7 days
, unless unaltered commercially produced food has printed date.

Diarrhea
Fever
Sore Throat
Vomiting
Abdominal cramping
Ready-to-Eat
and
Raw Animal
Foods

TCS food
s that are cooked, cooled, and reheated for hot holding must be reheated to at least
165 degrees F for 15 seconds
.






Ready-to-eat foods
from a commercially processed sealed container must be reheated to at least
135 degrees F
for hot holding.
Prepared Foods
Fruits/Vegetables
Fish/Seafood
Beef/Pork
Ground Meat
Poultry
The Big 8
Eggs
Milk
Fish
Wheat
Shellfish
Tree Nuts
Peanuts
Soy
Full transcript