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2002 Province of British Columbia
FOODSAFE Level 11
Unit 5Unit 5
Serving FoodServing Food
2002 Province of British Columbia
FOODSAFE Level 12
Serving FoodServing Food
Key Learning PointsKey Learning Points
Personal habits and hygienePersonal habits and hygiene Setting tables and serving foodSetting tables and serving food Food protection and transportationFood protection and transportation Carrying and serving techniquesCarrying and serving techniques Preventing slips and tripsPreventing slips and trips Food allergies and foodborne illness Food allergies and foodborne illness
complaintscomplaints When not to workWhen not to work
2002 Province of British Columbia
FOODSAFE Level 13
Personal Habits and Hygiene: Personal Habits and Hygiene: CoughCough
Page 54
An Infected person is one of the Top Ten improper food handling practices that causes foodborne illness
2002 Province of British Columbia
FOODSAFE Level 14
Personal Habits and HygienePersonal Habits and Hygiene
licking fingers
smoothing moustache or beard
biting fingernails
smoking
chewing on a toothpick
opening bags by blowing in them
Write this on page 48
2002 Province of British Columbia
FOODSAFE Level 15
When Tasting, DO
• Use a tasting spoon
• Ladle the food into a cup, then taste the food Write this
on Page 48
2002 Province of British Columbia
FOODSAFE Level 16
BacteriaBacteria
2002 Province of British Columbia
FOODSAFE Level 17
When to Wash HandsWhen to Wash Hands
AfterAfter
– sneezing or coughingsneezing or coughing
– toilet usetoilet use
– smoking or using toothpickssmoking or using toothpicks
– handling raw foodshandling raw foods
– clearing and wiping tablesclearing and wiping tables
– handling soiled objectshandling soiled objects
Write this on page 49
2002 Province of British Columbia
FOODSAFE Level 18
Hand Washing StepsHand Washing Steps Use warm water to dissolve Use warm water to dissolve
natural oils and bacterianatural oils and bacteria Use soap, lather beyond the Use soap, lather beyond the
wrist for at least 30 secondswrist for at least 30 seconds Apply a rotary method to get Apply a rotary method to get
frictionfriction Use a fingernail brushUse a fingernail brush Rinse thoroughly under Rinse thoroughly under
running water with water running water with water running downward from the running downward from the wrist to fingertipswrist to fingertips
Dry with a single-service Dry with a single-service towel or use a hot air dryertowel or use a hot air dryer
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2002 Province of British Columbia
FOODSAFE Level 19
Video Video While watching the video:
Identify 3 personal habits and suggest techniques for avoiding them.
What are the steps for washing hands?
Identify 3 situations that require the washing of hands.
What are some sources of contamination?
2002 Province of British Columbia
FOODSAFE Level 110
Video AnswersVideo Answers: Identify 3 personal habits and suggest techniques for avoiding them.
Touching the face; biting fingernails; poor food tasting techniques. Avoid poor personal habits, wash hands frequently, use a spoon, for tasting and then discard or wash spoonWhat are the steps for washing hands?
Use a sink, warm water and soap; wash for 30 seconds, rinse; dry with paper towel or hot air dryerIdentify 3 situations that require the washing of hands.
Sneezing, coughing, toilet use, smoking, handling raw foodWhat are some sources of contamination?
Cloth towels, wiping aprons, nose, mouth
2002 Province of British Columbia
FOODSAFE Level 111
Table SettingTable Setting
Page 50
2002 Province of British Columbia
FOODSAFE Level 112
HandlingHandling
Page 50
2002 Province of British Columbia
FOODSAFE Level 113
Serving FoodServing Food
Page 50
2002 Province of British Columbia
FOODSAFE Level 114
Single-service ItemSingle-service Item
Page 50
2002 Province of British Columbia
FOODSAFE Level 115
Sneeze GuardSneeze Guard
2002 Province of British Columbia
FOODSAFE Level 116
Self ServiceSelf Service
Page 50
2002 Province of British Columbia
FOODSAFE Level 117
Self ServiceSelf Service
monitor the time food is left out at a buffet
keep food out of the
top up ice to keep cold foods COLD
use a sneeze guard
discard the “old” food with fresh food
display only properly washed utensils
replace contaminated utensils immediately
2002 Province of British Columbia
FOODSAFE Level 118
Carrying and Serving TechniquesCarrying and Serving Techniques
Page 57
2002 Province of British Columbia
FOODSAFE Level 119
Serving FoodServing Food
Page 51
2002 Province of British Columbia
FOODSAFE Level 120
Preventing Slips and TripsPreventing Slips and Trips
Page 52
2002 Province of British Columbia
FOODSAFE Level 121
Preventing Slips, Trips and Preventing Slips, Trips and FallsFalls
Unit 5
Clean floors regularly andclean up spills immediately.
Put up warning signsaround spills and wet floors.
Wear well fittingnon-slip footwear.
Empty all garbagecans frequently.
•Keep walkways and aisles clear of boxes and other clutter.•Ensure you can see where you are going when carrying large items.•Avoid standing in front of swinging doors and doorways.
Page 52
2002 Province of British Columbia
FOODSAFE Level 122
Food AllergiesFood Allergies
Food handlerFood handler
-- know ingredients know ingredients peanuts and by-productspeanuts and by-products milk, eggs, fish, shellfish, wheat milk, eggs, fish, shellfish, wheat
and soyand soy
-- avoid use of latex gloves avoid use of latex gloves
-- call ambulance call ambulance
Page 52
2002 Province of British Columbia
FOODSAFE Level 123
Food AllergiesFood Allergies
Unit 5
REAL CASE ─ CHEESE ALLERGYA 13-year-old girl ate French fries at her high school cafeteria. It's believed the food was cross-contaminated with cheese, to which she was severely allergic. Her heart and lungs collapsed and she died the next day.
The drawings below illustrate cheese transfer from an improperly washed plate. What other ways could the fries have been contaminated?
2002 Province of British Columbia
FOODSAFE Level 124
Handling a Foodborne Illness Handling a Foodborne Illness ComplaintComplaint
Page 53
Treat any complaint seriously and get the following information Name, address and phone number
What did they eat?
When did they eat?
Did they eat alone or with others?
Don’t diagnose foodborne illness yourself.Keep a sample. Secure, refrigerate and label it.Notify the Health Department.
2002 Province of British Columbia
FOODSAFE Level 125
When Not To WorkWhen Not To Work
Food handlers and customers
carrying disease organisms
From open sores,
cuts and boils
Food prepared and served
Food eaten
Illness occurs
From intestinal tract through
hands soiled with feces
From respiratory tract through
coughing and sneezing
Reprinted with permission from Applied Foodservice Sanitation, Fourth Edition, copyright 1992 by the National Restaurant Association Educational Foundation.
Page 53
2002 Province of British Columbia
FOODSAFE Level 126
Don’t Work When IllDon’t Work When IllREAL CASE ─ ILL WORKER
A healthy 15-year-old boy played a round of golf, went home and by morning he was dead. Officials believe a sick employee who had not washed his hands contaminated the ice in the coolers at the tournament.
Unit 5
2002 Province of British Columbia
FOODSAFE Level 127
Video Part 2Video Part 2
It covers hygiene and proper serving techniques.
How should food plates be served?
List two techniques for setting tables.
Identify three basic procedures for self-service tables.
Describe two carrying and serving techniques.
The second scenario covers an outbreak of Staphylococcus.
2002 Province of British Columbia
FOODSAFE Level 128
Video Part 2Video Part 2
How should food plates be served?
The second scenario covers an outbreak of Staphylococcus.
List two techniques for setting tables.
Hold the plate with fingers underneath and with the thumb on the edge of the rim, if the plates are stacked, the underside of the bottom plate must not touch the eating surface of another plate
Pick up glasses and cups by the base and invert on the table;cover or wrap cultery; keep hands away from food
2002 Province of British Columbia
FOODSAFE Level 129
Describe two carrying and serving techniques.
Identify three basic procedures for self-service tables.
Monitor food; keep food out of the Danger Zone; provide food serving utensils; use sneeze guard
Make two or more trips with smaller loads wear closed-toed shoes, sturdy shoes with non-slip shoes Do Not Run!
2002 Province of British Columbia
FOODSAFE Level 130
UNIT 5 - ReviewUNIT 5 - Review
Page 55
See itSee it Think it Think it Do itDo itLook at the Look at the task/hazardtask/hazard
Is there a risk Is there a risk of injury or of injury or diseasedisease
Take action to Take action to eliminate or eliminate or control the risk control the risk
Grease on Grease on the floorthe floor
Slip hazardSlip hazard Clean Clean immediately; use immediately; use signs to alert signs to alert othersothers
Used ice Used ice cream cream scoop left scoop left on on countertopcountertop
Growth of Growth of pathogenspathogens
Wash and Wash and transfer scoops transfer scoops to container with to container with cold running cold running waterwater