FNEP Food Safety Training August 29
Introduction (10:30 – 10:50 a.m.)
Icebreaker
Why do we need food safety? (10:50 – 11:00 a.m.)
CDC estimates 48 million cases annually
22 confirmed deaths in 2008
It is your job to serve safe food to public
Who is at risk? (11:00 – 11:45 a.m.)
Elderly
Infants and pre-school aged children
Pregnant women
People with compromised immune systems
What Causes Foodborne Illness
Physical
Bone fragments, metal shavings, cherry pits, etc.
Chemical
Too much sanitizer can leave a residue
Keep chemicals in original containers if possible. Label all containers.
Store chemicals away from food prep area
Toxic metals
Microbial
Viruses
Norovirus
Hepatitis A
Bacteria
Common in the environment
Some are very hardy
Multiply by division, growth is exponential
Fungi
Can produce toxins such as aflatoxins
Grow well in acidic food with little moisture
Some are part of the food and are okay to eat
Usually can see or smell in food
Can cut out mold in some foods; discard food in other cases
FATTOM
Food
Identify perishable foods
Acid
pH of 4.6 is the dividing line
Time
Show growth curve of bacteria and the 4 hour rule
Temperature
Temperature danger zone 41 – 135 deg. F
Oxygen
Moisture
Lunch (11:45 – 1:00 p.m.)
Food Allergies (1:00 – 1:15 p.m.)
More common than before
Need to know all ingredients
Prevent cross-contact
Check with teacher or school nurse before entering class
Prevention Measures (1:15 – 1:30 p.m.)
Controlling time and temperature
Use a thermometer
Different types of thermometers
Calibrate a thermometer with freezing point method
Check temperature of refrigerator and freezer
Check endpoint cooking temperature
Personal Hygiene (1:30 – 2 p.m.)
Clothing, jewelry and hair restraints
Handwashing demo
Stress disposable paper towels vs. cloth hand towels
Hand sanitizers
Stress limitations
What to do if you have an illness
Sore throat, fever, coughing, sneezing, etc
Open cuts and sores
Disposable gloves
Use the right size
Change when dirty
Wash hands before wearing
Change at least every 4 hours
Don’t eat, drink or smoke while preparing food
Break ( 2:00 – 2:20 p.m.)
Sanitation (2:20 – 2:45 p.m.)
Clean before you sanitize
Sanitize with a 200 ppm chlorine solution; 1 tablespoon bleach per gallon
water
Let air dry
Transporting Food (2:45 – 3 p.m.)
Clean and sanitize coolers
Use ice packs or loose ice
Cold foods – 6 hours
Hot foods – 4 hours
Use plastic or clean towels in vehicle
Break (3 – 3:10 p.m.)
Preparing fruits and vegetables (3:10 – 3:20 p.m.)
Wash under running water, use soft bristle brush on outside of melons and
other fruits
Do not use soap; may leave residue
Cut fruits like apples will turn brown
Cut melons and tomatoes need refrigeration
Regulations (3:20 – 3:30 p.m.)
Subject to Local health rules
Contact sanitarian for guidance
We teach USDA but you follow FDA rules
Wrap-up (3:30 – 4 p.m.)
Questions