Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Leading the Way to Food Safety
Transcript of Leading the Way to Food Safety
1 in 6 Americans sick from foodborne illness each year
48 Million Illnesses
128 Thousand Hospitalizations
3 Thousand Deaths
Risk Factors that Contribute to Foodborne Illness
Food From Unsafe Sources
Improper Cooking Temperatures
How to Wash Hands
Warm, running water
Minimum of 20 seconds
Disposable paper towels
Must have a handwashing sign at every handsink
When to exclude or limit employee food contact
Exclude when exhibiting symptoms of illness such as...
Cold Symptoms: Cough, Runny Nose, Fever (without flu-like sympoms), Sore Throat.
When to wash hands
Wash hands when contamination occurs
Before starting work
Handling dirty to clean dishes
After working with raw meats
Eating, drinking, using tobacco
Using the restroom
Before putting new gloves on
"The Big 5" Illnesses
These are reportable illnesses
Do not enter a food establishment with any of these illnesses!
Nausea, vomiting, abdominal cramps, diarrhea, & fever
Last but not least, wear a hat or hair net!
You Don't Want it.
Food should be obtained from sources that comply with law.
No home prepared food.
Food should be received at proper temperatures.
Packages must be in good condition to protect integrity of food, i.e. can dents.
Glass (light Bulbs)
All lights above food storage and food prep areas must be covered or rubber coated.
Sanitizer that is too strong
This is why chemical separation and labeling is important.
Bacteria, parasites, viruses, other pathogens.
These can all be prevented by good hygienic practices, proper hot and cold holding, time as control, proper cook temps and good cooling methods.
Frequency of Cleaning
Any food contact surface that comes into contact with Potentially Hazardous Foods must be cleaned every
Warm, soapy water
Soapy water removes food
Scrub if necessary
Remove all soap and suds from surfaces with clean water.
Food contact surfaces that do not come into contact with Potentially Hazardous Foods must be cleaned every
What are Potentially Hazardous Foods?
CUT LEAFY GREENS
COOKED STARCHY MATTER
(RICE, NOODLES, OTHER GRAINS, ETC.)
Farm Raised Game Animals
Whole Muscle Beef & Pork
Cook Temperatures for Various Foods
All Reheated Food
Ground/ Combined Meats
Mechanically Tenderized Meat
Commercially Prepared/ precooked food
Foods held hot must be held at 135° F or above
Mark foods with the prepared on or use by date (or both)
Foods should be held no more than 7 days (including the day opened or prepared)
All expired foods should be discarded
First in, first out (FIFO)
Cooling Step #1
Cool all potentially hazardous foods from 135°F
Cooling Step #2
To 70°F in
Then from 70°F
to 41°F in an additional
THE COOLING PROCESS
HOW TO COOL FOODS
Shallow, Metal Pans
Use Ice Bath/ Ice Wands if Needed
All house prepared and cooled foods must be reheated to 165° in a minimum of 2 hours
In Cold Holding Unit
Under Cold Running Water
Time Only as a Public Health Control
Discard Potentially Hazardous Foods After 4 Hours
Store away from food
Label for proper identification
Store wiping cloths in sanitizer bucket when not in use
Store food and equipment on shelves, not on floor
Keep dumpster lids shut
Cover trashcans when not in use
Make sure dumpster plug is installed
Throw out trash regularly
Keep food covered
Keep counters and floors clean and free of debris
Dispose of cardboard regularly
When a pest is spotted, use approved methods to remove
Never use pesticides that are not approved for use in restaurants
Good Retail Practices
Please silence electronic devices.
Bathrooms are located in the hallway to the right as you leave the meeting room.
Feel free to ask questions at any time!
Like us on Facebook!
Get to Know Your Inspectors
Standardized trainer for new employees
Allendale and surrounding areas
Grand Haven and Spring Lake
Handles Smoke Free Air and Education
Zeeland, Hudsonville, and Jenison
Inspects body art facilities
Plan Review for new establishments
Accounts for 90% of all foodborne illnesses
Discuss food safety importance and statistics
Explain the 5 risk factors in a kitchen
Take the test!
Who are we?
Food Safety Services Team
Food should never be held at temperatures in the Danger Zone!
Food should come from approved sources in good condition.
Wash hands properly and frequently.
Don't work when you're sick.
Wash, rinse, then sanitize to prevent contamination.
Cook foods to the correct temperature.
Datemark foods and throw away anything expired.
Diarrhea (often bloody), abdominal pain, and vomiting.
Diarrhea, jaudice, and flu-like symptoms.
Abdominal cramps, fever, and diarrhea
Diarrhea, fever, abdominal cramps, vomiting, headache, chills, etc.
All raw meats should be stacked in descending order of cook temps.
Leading the Way to Food Safety
Good Retail Practices
Select Your Sanitizer
Use an appropriate test kit to check concentration.
Allow a full air dry before use.
Do not stack equipment wet.
3 Ingredients to Proper Sanitization
Foods held cold should be held at temperatures of 41
F or below.
Calibrating Your Thermometer
Using an ice bath, a thermometer should read 32F.
Use mostly ice and a little cold water.
Calibrate at least once a week
Measuring Food Temperatures
Always take temperatures in the warmest part of the cooling unit:
Walk-in: center of food.
Makeline: top 1 inch of food.
DO NOT TAKE THE HIGHWAY TO THE DANGER ZONE!