Food Handler Training

Transcription

1 Food Handler Training PLEASE NOTE: This PowerPoint is for informational use only. Viewing of this PowerPoint does not satisfy the Illinois Department of Public Health s (IDPH) Food Handler Training Requirement. Food service staff must attend an IDPH approved training with either an Illinois State Board of Education approved trainer; OR through an online or in person ANSI approved training.

2 Food Handler Training for Child Nutrition Programs Illinois State Board of Education Nutrition and Wellness Programs Division Presentation valid for training beginning July 1, 2017 No Set Expiration Date

3 Introduction The Illinois Food Handling Regulation Enforcement Act (410 ILCS 625) is monitored and regulated by the Illinois Department of Public Health (IDPH). ISBE does NOT monitor or regulate the Food Handler Training requirement. ISBE is ONLY providing a training option for Child Nutrition Program staff.

4 Non-Restaurant Training Sites operating the National School Lunch and/or School Breakfast Programs, Child and Adult Care Food Programs, or Summer Food Service Programs are considered non-restaurant facilities. This training is DOES NOT satisfy training required by retail food service establishments.

5 Certificate The certificate received is ONLY valid for Child Nutrition Program food service settings. The certificate is valid for 3 years Only valid at the current employer Only valid for non-restaurant settings

6 ISBE Food Handler Training Today s Agenda: General food safety information REQUIRED Illinois Department of Public Health Topics: Personal hygiene as it relates to food safety and prevention of foodborne illnesses Time and temperature as it relates to foodborne illness Preventing contamination during the flow of food Proper maintenance, cleaning and sanitizing procedures Potential food safety related problems, and solutions or prevention of problems

7 General Food Safety Information Common Causes of Foodborne Illness Employees working while they are ill Inadequate cooking temperatures Inadequate temperature control Poor food handler hygiene and hand washing practices Cross contamination Properly trained food handlers will limit or prevent potential hazards.

8 Cross Contamination The transfer of microorganisms (germs) from one food, food contact surface, or food service worker to another. Contamination can also occur due to physical contaminants and/or chemicals, cleansers and pesticides.

9 Types of General Hazards Physical Objects that inadvertently end up in food may not cause a foodborne illness, but could cause physical injury Hair, Glass, Dirt, Fingernails, Jewelry Chemical Chemicals can contaminate food if they are improperly stored or used around food Cleaners, Sanitizers, Pesticides Biological

10 Biological Hazards Bacteria alone can cause foodborne illness. Bacteria also produce toxins that may not be destroyed during the cooking process. Viruses may be carried by food handlers prior to them even feeling sick. Coughing, sneezing, and poor food handler hygiene allow for easy transmission. Parasites may be in meat or fish, but using proper endpoint cooking temperatures will kill parasites.

11 The Big 5 Microorganisms that cause Foodborne Illnesses Shigella -Bacteria E. Coli - Bacteria Salmonella - Bacteria Norovirus - Virus Hepatitis A - Virus These foodborne illnesses can have similar symptoms, such as: Nausea; diarrhea; vomiting; and fever. Hepatitis A can also cause jaundice (yellowing of skin and eyes).

12 Practice Question True or False Hair is considered a physical hazard.

13 Practice Question TRUE or FALSE Hair is considered a physical hazard? TRUE

14 Practice Question List one microorganism that can cause a food borne illness.

15 Practice Question List one microorganism that can cause a food borne illness. E. Coli, Shigella, Salmonella, Norovirus, Hepatitis A

16 Personal Hygiene and Hand Washing

17 Personal Hygiene Good employee hygiene reduces the risk of germs being transferred from: Person to person Person to food Person to food contact surfaces Regular bathing, clean hands and hair, and cleaning clothing are essential.

18 Food Handler Illness and Injury When to stay home Diarrhea Vomiting Jaundice Fever, sore throat Food handlers with any of these symptoms should be symptom free for 24 hours before returning to work. Food Handler Injury Boils Cuts Burns Sores If infected, food handler should NOT handle food. If NOT infected, cover with a clean bandage and glove or finger cot before handling food.

19 Hair Restraints and Food Handler Hygiene Food handlers MUST use effective hair restraints Clothing Clean, appropriate for jobs tasks Change of clothing may be necessary to prevent cross contamination Fingernails should be trimmed and maintained No fingernail polish or artificial fingernails Food handlers should not be wearing any jewelry when preparing and/or serving food EXCEPTION: Wedding rings are allowed

20 Proper Hand Washing Hand Washing Technique Use sink specific to hand washing Wet hands with warm water and apply soap Scrub hands for approximately 20 seconds Rinse hands thoroughly Dry hands using single use paper towels or air dryer Avoid re-contaminating hands Hand washing is not allowed in a sink used for food preparation, or sink used for cleaning and sanitizing food service utensils, etc.

21 When to Wash Your Hands After eating or drinking After using the restroom After coughing, sneezing, blowing your nose Before touching food preparation utensils or surfaces Before touching food, especially foods that will not be cooked (ready to eat) Between a change of work responsibilities After handling any raw meats, poultry or fish When returning to food service area

22 Glove and Hand Sanitizer Use There is NO replacement for proper hand washing Wash hands prior to putting on gloves or hand sanitizer Sanitizers may reduce the number of microorganisms on hands Gloves provide an additional barrier Bare hand contact with ready to eat foods is not allowed Gloves should be changed often Use of gloves and hand sanitizers together, is NOT a replacement for proper hand washing.

23 Practice Question TRUE or FALSE During hand washing, hands must be scrubbed for at least 30 seconds.

24 Practice Question TRUE or FALSE During hand washing, hands must be scrubbed for at least 30 seconds. FALSE. Correct time is at least 20 seconds.

25 Practice Question If an employee was running a fever, how long should they be kept away from working with food and the food service area?

26 Practice Question If an employee was running a fever, how long should they be kept away from working with food and the food service area? 24 hours from the last time they had any symptoms.

27 Time and Temperature Control

28 Control Measures Time Limiting the amount of time a food is not held within safe temperature ranges Temperature Cooking foods to the proper end-point cooking temperatures, or ensuring foods are stored or held within safe temperature ranges

29 Temperature Danger Zone The temperature danger zone is 41 F to 135 F Foods being cooled or heated must move through the temperature danger zone quickly Prepared foods that are not going through a heating or cooling process and allowed to remain in the danger zone for 4 or more hours are unsafe to eat, and must be discarded Foods of greatest concern are Time-Temperature Control for Safety (TCS) foods Moist, nutrient or protein rich foods

30 Storage Temperatures Dry Recommended to maintain foods at 70 F or below. Refrigerated Must maintain foods at 41 F or below. Frozen Recommended to maintain foods at 0 F. At minimum, temperatures should be cold enough to maintain a frozen state. Thermometers are key in preventing food safety risks and should be used in all food service storage areas.

31 Food Thermometers Temperature as a Control Measure All food service operations should be using food thermometers throughout the receiving, storage, and preparation process. Determining safety or doneness of foods by color, taste, texture, or any other physical quality will not ensure a safe, edible product. Reaching correct internal temperatures is the ONLY way to ensure the safety of food.

32 Using a Food Thermometer Select a thermometer most appropriate for the food being temped. Ensure thermometer has been properly calibrated. Place the thermometer in the thickest part of the food. Avoid touching bone or container For large dishes or cuts of meats, take the temperature in two or more locations. Leave thermometer inserted for at least 15 seconds. Ensure proper end-point cooking temperature has been reached. Clean and/sanitize before and/or after each use.

33 Using a Food Thermometer Thermometers are a risk for creating cross contamination issues. Clean and sanitize thermometers often. When switching work duties After temping TCS foods When it is dropped After 4 hours or more of use

34 Thermometer Calibration Boiling-Point (212 F) or Ice-Point Method (32 F) Ice-Point Method is recommended: Pack a container with crushed ice and water Insert thermometer, and ensure at least 2 inches of probe is submerged Thermometer must reach and maintain a temperature of 32 F, for at least 30 seconds. If thermometer does not read 32 F, calibrate according to manufacturer instructions.

35 Proper Thawing Thawing In a refrigerator that is 41 F or less This is the preferred method Completely submerged under running water Water temperature must be 70 F or less Sufficient water flow to agitate and remove loose particles No part of food can be above 41 F for more the 4 hours As part of the cooking process Microwaving is allowed as long as the food is immediately moved to standard cooking process

36 End-Point and Holding Temperatures 145 F for 15 seconds Whole Meats (steak, ham) 155 F for 15 seconds Ground Meat (hamburger) 165 F for 15 seconds ALL Poultry Whole or Ground Cold Holding After Preparation Foods must be held at 41 F or less (0 F for Frozen Foods) Hot Holding After Preparation Foods must be held at a minimum of 135 F. Use of a properly calibrated food thermometer is the only way to ensure that required temperatures have been reached.

37 Cooling Within 6 Hours Proper cooling Reduce portion sizes to cool faster Place food in cooler or freezer in shallow containers of 4 inch depth or less Ensure foods or containers allow for air movement Total Cooling Time Cannot Exceed 6 Hours Foods must go from 135 F to 70 F within 2 hours And from 70 F to 41 F within 4 hours Use of a properly calibrated food thermometer is the only way to ensure proper cooling procedures are being followed.

38 Leftovers Date Marking and Reheating Date Marking Prepared, previously cooked, or open TCS products can be stored for up to 7 days if maintained at a temperature of 41 F or below. Reheating Any previously prepared or cooked item that must be heated for service, must be reheated to 165 F.

39 Practice Question What is the recommended maximum temperature for dry storage areas? A. 65 F B. 70 F C. 75 F D. 80 F

40 Practice Question What is the recommended maximum temperature for dry storage areas? A. 65 F B. 70 F C. 75 F D. 80 F

41 Practice Question When calibrating a food thermometer, how long must a temperature of 32 F be maintained for the calibration process to be considered complete? A. 15 Seconds B. 20 Seconds C. 25 Seconds D. 30 Seconds

42 Practice Question When calibrating a food thermometer, how long must a temperature of 32 F be maintained for the calibration process to be considered complete? A. 15 Seconds B. 20 Seconds C. 25 Seconds D. 30 Seconds

43 Practice Question Name one of the two control measures food service operations are allowed to use to control for the safety of food.

44 Practice Question Name one of the two control measures food service operations are allowed to use to control for the safety of food. Time or Temperature

45 Preventing Contamination During the Flow of Food

46 Receiving Food service staff should wash their hands before and after the receiving process Aprons, gloves, etc. that will be worn during food preparation should not be worn during receiving and/or storage processes If these items are worn, they should be removed or changed prior to returning to food preparation tasks

47 Inspection During Receiving Inspect all items during receiving. Packages, containers should be in good condition. Expiration dates should be checked. Items being delivered, must match items listed on invoice. Ensure foods are received at proper temperatures. Non-food items, especially chemicals, should be separated from food items during receiving and storage. Damaged or incorrect items should be refused or returned.

48 Temperatures During Receiving Dry Goods at or below 70 F Refrigerated or Cold Items at or below 41 F Frozen Items at or below 0 F, free of ice crystals Ice crystals are an indication of thawing and refreezing Cooked Items should be received at 135 F of higher

49 General Storage Procedures First In, First Out (FIFO) Date marking and rotation of all food products will help ensure oldest products are used first. As new products are stored, expiration dates and product conditions of currently stored products should be checked. Any damaged or out of date products should be safely and properly discarded. Products should be stored at least 6 inches off the ground.

50 Non-Food Storage Procedures Chemical and Non-Food Storage Cleaners, sanitizers, and other chemicals should be stored away from any food products Containers, packages, and spray bottles should be clearly marked with content or product Damaged containers or packages should be removed or discarded to limit the risk of leakage or spillage that could spread to food storage areas

51 Practice Question TRUE or FALSE All food products must be stored at least 12 inches off the ground.

52 Practice Question TRUE or FALSE All food products must be stored at least 12 inches off the ground. FALSE. At least 6 inches.

53 Practice Question Cooked/hot foods delivered to a satellite kitchen should be received at a minimum internal temperature of A. 120 F. B. 135 F. C. 150 F. D. 165 F.

54 Practice Question Cooked/hot foods delivered to a satellite kitchen should be received at a minimum internal temperature of A. 120 F. B. 135 F. C. 150 F. D. 165 F.

55 Maintenance, Cleaning and Sanitizing

56 General Maintenance and Inspection Regular inspection for evidence of rodents or other pests Look for cracks or gaps in walls, doors, or around pipes Ensure vents or other openings are cleaned and maintained Follow best practices for waste management Regular inspection and maintenance of other possible issues: Broken lights, damaged equipment, vents, plumbing, etc.

57 Cleaning and Sanitizing Cleaning is the removal of visible dirt and debris Sanitizing is the use of chemicals or heat to reduce the number of microorganisms Best practices encourage cleaning and sanitizing to be performed together. Scheduling time for thorough cleaning and sanitizing procedures will provide the best results.

58 Cleaning and Sanitizing Contamination Risk Cleaners and sanitizers can create chemical contamination risks. Overspray or residues on food contact surfaces can put foods at risk for chemical contaminants. High touch areas should be the focus of hour to hour cleaning and sanitizing processes. Clean and sanitize only when safe to do so.

59 Cleaning and Sanitizing Thorough Cleaning Process To be effective, thorough cleaning and sanitizing should follow a multi-step process Three compartment sinks use the same multi-step process First, remove leftover food and debris Second, wash with hot soapy water Sink 1 Third, thoroughly rinse with clean warm water Sink 2 Fourth, sanitize Sink 3 Fifth, air dry

60 Cleaning and Sanitizing Wiping Cloths Cloths used for wiping down food contact surfaces (e.g., prep tables) must be cleaned, rinsed frequently, and stored between uses in an approved sanitizing solution, and used for no other purpose. Cloths used for wiping down non-food contact surfaces (e.g., storage shelves) must be cleaned and rinsed frequently, and used for no other purpose.

61 Practice Question The correct setup for a 3 compartment sink is A. Rinse, Wash, Sanitize B. Wash, Sanitize, Rinse C. Rinse, Sanitize, Wash D. Wash, Rinse, Sanitize

62 Practice Question The correct setup for a 3 compartment sink is A. Rinse, Wash, Sanitize B. Wash, Sanitize, Rinse C. Rinse, Sanitize, Wash D. Wash, Rinse, Sanitize

63 Practice Question TRUE or FALSE Sanitizing cloths are a cross contamination risk.

64 Practice Question TRUE or FALSE Sanitizing cloths are a cross contamination risk. TRUE. If handled improperly, anything can become a cross contamination risk.

65 Potential Food Safety Issues, Prevention and Solutions

66 General Food Safety Plan All child nutrition programs must have some type of food safety plan in place. Summer meal programs (SFSP), Child and Adult Care Food Program (CACFP) At minimum, the current Illinois food code should be used as the basis for a meal program s food safety plan.

67 School Food Safety Plan The USDA requires schools to have a Hazard Analysis and Critical Control Points (HACCP) based food safety plan in place. This applies to ALL sites choosing to participate in the National School Lunch and/or School Breakfast Programs. All Child Nutrition Programs can adapt a HACCP based format for their meal programs.

68 Food Safety Plan Hazard Analysis and Critical Control Points Hazard Analysis and Critical Control Points (HACCP) Hazard Analysis is the review or inspection of the food service area to look for potential food safety risks

69 Food Safety Plan Hazard Analysis and Critical Control Points Critical Control Points (CCP s) are points in food preparation processes where correct procedures must be used to help ensure food safety Control Measures are processes or steps that are performed to reduce food safety risks Handwashing, sanitizing, thermometer use, etc. Critical Limits are measurable, typically times and/or temperature limits End point cooking temperature, handwashing time, etc.

70 CCPs, Control Measure, and Critical Limit Examples Example of a Critical Control Point, Control Measure, and Critical Limit Critical Control Point Food handler is switching from prepping raw chicken to prepping salad bar Control Measure To prevent cross contamination the food handler must wash hands before prepping salad bar Critical Limit Food handler must scrub hands for 20 seconds (measurable time) to limit food safety risks

71 Food Safety Plan Maintenance Monitoring of Food Safety Plan Observing that procedures are followed throughout food service area Corrective Actions Based on Monitoring Adjustments to food service procedures may be needed Recordkeeping Inspection records, temp logs, cleaning schedules Food safety records must be kept for at least 6 months (NSLP/SBP) Reviewing and Revising Food Service Practices An annual review is the minimum recommendation If a food safety issue occurs, all processes related to the food safety concern should be addressed and updated immediately

72 Practice Question TRUE or FALSE Hazard Analysis is the review or inspection of the food service area to look for potential food safety risks.

73 Practice Question TRUE or FALSE Hazard Analysis is the review or inspection of the food service area to look for potential food safety risks. TRUE.

74 Practice Question Provide one example of a Control Measure that can be used to limit food safety risks.

75 Practice Question Provide one example of a Control Measure that can be used to limit food safety risks. Handwashing, cleaning or sanitizing, temping a food, wearing gloves, thawing properly

76 Practice Question Give one example of a Critical Limit.

77 Practice Question Give one example of a Critical Limit. Remember, critical limits are measureable and typically involve a set number, temperature, etc. An end-point cooking temperature; Time to scrub hands during handwashing; Mixing strength of sanitizing solution; Hot or cold holding temperature;.

78 Thank You! Contact Information ISBE Nutrition and Wellness Programs Division Food Safety Resources Illinois Department of Public Health Illinois State Board of Education safety.htm