Mason County
Health Department
Food Handlers
Training Class
Food
Milk
Restaurant
Grocery
Temporary food
Recreation
Parks
Campground
Pools
Fair/festivals
Housing/Institutions
Child Care
Mobile Home Parks
Hotels
Bed and Breakfast
Water
Bottled
Individual Wells
Community
Sewage
Training/Education
Individual
Subdivision
Home Aerator
Sewage Cleaners
Disaster Preparedness
Disease Control/ Epi
Rabies
Tattoo Studios
Why Are You Here?
Receive training on
Proper food handling
Food storage
Serving food
Employee health
Obtain card that expires every 3 years
Prevent Foodborne illness in the
community
Why Practice
Food Safety?
The health of everyone eating food
depends on the food employee’s
actions.
Sloppy food preparation can result in
FOOD POISONING
What is Food Poisoning /
Food borne Illness?
A disease that is carried or
transmitted to humans by
food containing harmful
substances.
Food Poisoning
Deal
•





IS A Big
Over 250 known organisms &
agents
76 million cases in the US
5,000 deaths in US yearly
8th leading cause of death
worldwide
3rd most common illness
complaint
Everyone is at risk
Factors Causing Foodborne
Illness
Infected employees who practice poor personal hygiene at work (this
is the #1 cause of illness)
2.
Failure to properly cool food
3.
Failure to thoroughly heat or cook food
4.
Allowing foods to stay too long at temperatures favoring bacterial
growth (danger zone 41-135° F)
5.
Failure to reheat cooked foods to temperatures that kill bacteria
(reheat to 165° F or above)
6.
Cross-contamination of cooked food by raw food, improperly
cleaned equipment, or employees who mishandle food
What Bacteria Needs To
Grow.
Food
Acidity
Time
Temperature
Oxygen
Moisture
Common symptoms include:
Abdominal Pain
Vomiting
Headache
Cramps
Nausea
Diarrhea
Fever
Chills
Staph

Found in cuts, sores, pimples, throat
infections, and on the skin.

Spreads from people handling food.

Is heat resistant.

Foods: meat, poultry, salads, cheese
egg products, starchy salads,
custards, cream filled desserts.
Salmonella

Found in infected meat, poultry, eggs,
fish, and unpasteurized milk.

Spread by undercooked food, and
cross contamination.

Cook food thoroughly.

Keep raw and cooked food separate.
Clostridium Perfringens
The buffet or picnic germ.
 Grows rapidly in large portions of food
that are cooling slowly. Can also grow
when food is not held at proper holding
temperatures.
 Keep hot food over 135° F.
 Keep cold food under 41° F.
 Cool and reheat food properly.

Clostridium Botulinum
“Botulism”





Occurs in improperly canned foods; home
canned or commercially canned.
Warning signs are: clear liquids turned milky,
cracked jars, loose lids, swollen cans, dented
cans or lids.
Beware of any can that spurts liquid or has an
off odor when opened.
Don’t use any canned goods showing any of
the warning signs.
If you suspect that you or a family member
has botulism symptoms, get medical help
immediately.
“Botulism” Symptoms
FATIGUE
HEADACHE
DIZZINESS
VISUAL DISTURBANCES
INABILITY TO SWALLOW
Shigella
Food or water contaminated with fecal
material
Ready-to-eat foods touched by infected
foodhandler
Persons who are infected may have no
symptoms at all, but may still pass the
Shigella bacteria to others.
Incubation period 24-48 hours
Noro - Virus
Ready-to-eat foods (including ice)
touched by infected worker (poor
handwashing procedures)
High percentage of food-borne illness
Incubation period 24-48 hours
Personnel with infections
Food handling conducted by a person
with a communicable disease, sores,
boils, respiratory infection, etc.
Employee Clothing
Hair
Must be restrained by net, cap, braid
Clothing
Clean, uniforms washed daily
Jewelry
None except single wedding band
Nails
Short, clean
No artificial nails
Your Health Can Affect Others!
Do NOT prepare food if:
• you have been diagnosed with
a foodborne illness
• you are vomiting
• you have diarrhea
• you have a fever
• you have a sore throat and
fever
• you are jaundiced
• Any open sore or wound must
be covered
Wash Your Hands!
Wash your hands for 20 sec. with hot
soapy water
BEFORE:
Handling food
Putting on clean gloves
AFTER:
Using the toilet
Handling raw foods
Taking a break / smoking
Coughing, sneezing, eating, drinking
Cleaning / taking out trash
As often as necessary to remove soil and
contamination
Taking off gloves
Changing Tasks
HAND SANITIZERS
• Hand sanitizers are not a substitute for
handwashing when water and soap are
readily available
• Most often used as additional step in
preventing spread of germs
Hand Sinks Are Important!
Hand sinks must have:
Warm running water
Soap and Hand drying
device
(single-use)
Nothing can be stored in
front of, in or on the hand
sink at any time.
NO Bare Hand Contact
NO bare hand contact
with foods that are
ready-to-eat
Use:
• Single Use-Gloves
• Tongs
• Deli tissue
• Other utensils
Gloves
Single use only
Change between tasks
Tend to give false sense of assurance that
hands are clean
Glove use is not a substitute for
handwashing
Clean Wiping Cloths
• Store wiping cloths in
sanitizer solution
between uses.
• Sanitizer should be 50
ppm chlorine or an
equivalent chemical –1
gallon water to 1-2 caps
of bleach
Change sanitizer solution
often!
(use test strips to measure concentration)
3 Sinks to Wash Utensils!
Rinse
3 - Sink Set Up:
Scrape
Soak
WASH
Air Dry
RINSE
SANITIZE
• Wash – using
detergent and 120°F
water
• Rinse – in clear warm
water
• Sanitize – using 50100 ppm chlorine or an
equivalent chemical
• Air dry
(use test strips to measure concentration of sanitizer)
Dishwashers
• Wash – using
detergent and hot
water 140 - 165°F
• Rinse – clear hot
water
• Sanitize –
• Hot water - 180°F
• Chemical sanitizer –
50-100ppm chlorine
or an equivalent
chemical
(use test strips to measure concentration)
Food Prep and Handling
• Order and obtain food from reliable source.
• Home canned foods, ice made at home
or foods prepared and stored in private
homes are not allowed.
• In 1938, before widespread adoption of
milk pastuerization, 25% of foodbourne
outbreaks were associated with milk. In
2001, less than 1%
Food Prep and Handling
When food shipments are received,
look for:
- frozen food should be frozen, and
show no signs of being wet and
refrozen.
- dry goods should be dry and clean.
- no obvious signs of spoilage.
Food Guide
Date mark PHF with a use by
date.
1. at the time of preparation, if
prepared on the premises and
held over 24 hours or
2. at time container is opened,
if obtained from a commercial
food processing plant.
Consume by date = 7 days or less
at 41° F.
How to Thaw - Chill
Thaw frozen foods the right way!
Under running
cold (70°F) water
During cooking
In the refrigerator
In microwave
Then
Immediately
cooked
DO “NOT” THAW FROZEN FOODS AT ROOM TEMP
CHILL
Do NOT cool
food in 5 gallon
containers or
large pots!
Food Guide
Hot & Cold Holding
41° F or less. 135° F or greater
THIS IS THE DANGER ZONE!
Cooling Potentially
Hazardous Foods
Within 2 hours: 135 to 70° F.
Within 4 hours: 70 to 41° F.
Chill
Use proper cooling methods
Cool all hot foods from 135°F to 70°F in 2 hours or
less and from 70°F to 41°F in another 4 hours or less
Ice Bath
Ice Wand
Shallow Pans
(not deeper than 2 inches)
Blast Chiller
Separate
Equipment to Food
Do NOT use the same cutting board or
equipment to prepare raw meats and cooked or
ready-to-eat foods
UNLESS
cutting boards, equipment, utensils and hands have
been washed, rinsed and sanitized between each
use!
Thermometers
All refrigerators and cold holding units must have
an accurate visible thermometer.
A probe thermometer must be readily available
Clean and sanitize before each use
If you don’t have a thermometer, how do you
know the temperature?
Need one? Ask Me
Potentially Hazardous Foods
Foods that require temperature
control because it is able to support
growth of bacteria
Eggs, meats, poultry, fish, dairy
foods, hot dogs, cream pies,
cooked rice, potatoes, sliced fruits,
chili
Non-potentially
Hazardous foods
Includes:
dry goods
cereals
cookies
breads
cakes
potato chips
popcorn
candy bars
Food Allergens


Milk, egg, fish, tree nuts, wheat, peanuts
and soybeans
A food ingredient that contains protein
derived from a food listed in this definition.
Temporary Food Stands
Less than 14 consecutive days
Fairs
Carnival
Regatta
Festivals
Circus
Concession Workers
Same guidelines apply as in
regular food service facilities
Handwashing Facilities
Dishwashing Facilities
Equipment and Utensils
Keep clean and sanitized
Best to use single service items and must be
individually wrapped
Store utensils with food handle up
Make sure have running water dipper well
for ice cream utensils
Best place to store the serving spoon is in
the product being served.
Flooring/ Building
-- Covered structure designed to protect against dust,
weather and insects.
--Covered waste containers.
-- Cleanable floors, no dirt, plastic, or canvas
--Adequate lighting and shielded bulbs
--Approved water hose from water source
Food Storage
Dry
Everything off floor 6 to 8
inches
Check dates
Rotate stock to prevent
outdates and waste
Clean
Well labeled containers that
prevent water, moisture,
insects and rodents to enter.
Food Storage

Cold
– Refrigerator at 41 degrees F.
– Keep everything off floor and keep floor clean.
– Leave airspace around items, and avoid overcrowding
– Keep meats and eggs on lower racks—leakage.
– Prepared foods on upper racks
• Covered
• Dated
• Labeled
HAVE A SAFE TRIP HOME
“KEEP THE FOOD YOU
SERVE SAFE!”