Food Safety Best Practices
Edwina Hennemann
Student Nutrition Coordinator
Grants/Cibola County Schools
Grants, New Mexico
Grants/Cibola County School
Student Nutrition Department
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37 Employees
10 School Sites (On-site kitchens)
Enrollment 3733
ADP Breakfast 2300
ADP Lunch 2800
Why Is How We Handle Food
Important?
Because every year, thousands of people are
made sick, and die due to food related illnesses.
What we often call “food poisoning”.
First Priority of Food Safety
• Reducing the risk of the GREATEST DANGER
“Food –borne Illnesses”
• STATISTICS: According to CDC
• 76 million sick per year
• 325,000 hospitalized per year
• 5,200 die each year
• 2-3% cases result in long term illness
Hazards of Safe Food
• Biological
Bacteria, Virus, Micro-Organisms
• Chemical
Cleaners, Insecticides, Paints, Additives
• Physical
Hair, Glass, Nails, Staples
Biological Hazards-Food Related
Sicknesses
• Most food related sicknesses have common
causes and most can be prevented by
following common practices.
• While we can’t prevent or remove all
biological hazards, we can reduce the chances
that customers will be exposed
(Norwalk Virus, Listeria, Salmonella, E. Coli,
Botulism, etc..)
Chemical Hazards
• Accidental cross contamination of food,
cooking utensils, or food contact surfaces
because of improper use or storage.
• Chemicals added to food because of
mislabeled containers
• Intentional addition of chemicals
Physical Hazards
• Inappropriate activities in the preparation or
serving areas
• Damaged equipment, broken glass, etc.
• Foreign materials in food products placed
accidentally or intentionally
Prevention
• Wash hands after using the bathroom and
before preparing foods
• Wash hands, utensils and equipment
thoroughly after/before preparing foods
• Wash all vegetables thoroughly
• Cook raw meats & eggs to proper temp.
• Control Temperatures of ALL foods
• Restrict food handlers that are infected
Best Practices
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Training
Safety and Sanitation (Environmental
Improvement Division)
ServSafe
Norovirus (Food Poisoning)
First Aid
HACCP (Hazardous Analysis Critical Control
Points)
“Take Home Moment”
• Initial Training
• Repeat training during the course of the year
“The food safety of our nation’s children relies
on each of you and the training you give to your
staff.”
Train-Train-Train
WEB Sources
• www.fightbac.org
• www.scrubclub.org
• www.foodsafeschools.org