Food  Handler  Training  

Version I.04 10/2013

Welcome  ¨  Food  Handler  Training  lasts  approximately  75  minutes,  after  the  training  will  be  a  test.  

¨  Test  is  50  questions  and  75%  is  passing.  ¨  Upon  passing  the  test  you  will  receive  a  30  day  temporary  permit.    Your  actual  permit  is  good  for  3  years  and  will  be  mailed  to  you.    The  training  course  must  be  taken  again  after  3  years  to  renew  your  permit.  

¨  Make  sure  the  address  you  put  on  your  registration  card  is  correct  so  we  send  the  permit  to  the  right  place.  

Introduction The purpose of this class it to provide basic food safety

training to people who work in the food service industry. It is important to handle food safely to prevent incidents of

food-borne illness. People like to eat, they don’t like to get sick.

Instruction in this class is based off of the Utah Food Service

Sanitation Rule: R392-100, the 2009 FDA Food Code and CDC guidance.

Population groups most vulnerable to food-borne illness are:

¨  The very young ¨  The very old ¨  People with weak immune systems

CDC top five risk factors for foodborne illness

1.  Improper hot/cold holding temperatures of potentially hazardous food

2.  Improper cooking temperature of food 3.  Dirty and/or contaminated utensils and equipment 4.  Poor employee health and hygiene 5.  Food from unsafe sources

Causes of Food-Borne Illness

¨  Foodborne illness (aka food poisoning) is any illness resulting from the consumption of contaminated or spoiled food

¨  Biological – Caused by viruses and bacteria. These are the most common causes of food-borne illness

¨  Chemical – Toxins, cleaning chemicals, pesticides ¨  Physical – glass shards, metal shavings, plastic chips

How Do Bacteria Get Onto Food?

¨  Dirty hands ¨  Dirty utensils ¨  On the farm ¨  Raw meats naturally has bacteria ¨  Bacteria naturally live on your skin, in your digestive

tract and in the environment. That is why it is so important to bathe regularly and wash your hands after using the restroom

Bacterial Growth

¨  Bacteria need food, water and a favorable temperature to grow.

¨  Over time bacteria can grow from just a few organisms to thousands.

¨  If you control food, water, temperature and time you can prevent bacteria from growing.

Approved Sources of Food

¨  Food shall be obtained from sources that comply with law.

¨  Food prepared in a private home may not be used or offered for human consumption in a food establishment.

¨  Meat, Milk, Milk Products, Fish, Molluscan Shellfish, Wild Mushrooms, and Game Animals must come from an approved source where they are inspected and meet certain standards.

Potentially Hazardous Foods

¨  Are foods that have the right conditions for bacterial growth. (High in protein, high water content, neutral to acidic pH)

¨  Require special handling such as time or temperature controls to prevent bacterial growth

¨  Includes things like meat, poultry, fish, dairy, cooked vegetables, eggs.

Food Temperature Danger Zone

¨  41 F to 135 F

¨  Potentially Hazardous Food left in the danger zone will grow harmful bacteria that will make people ill.

¨  If PHF has been in the Danger Zone for over 4 hours it must be discarded.

Hot and Cold Holding

¨  Refrigerators should be kept below 41F

¨  Freezers should be kept below 0 F

¨  Steam tables and other hot holding should be kept above 135F

Receiving and Date/Time marking

¨  When receiving deliveries of PHF check the temperature to ensure it has not been in the danger zone during transport.

¨  Ready-to-eat PHF that will be held for more than 24 hours must be date marked. Must be discarded after 7 days. Includes things like pasta salads, deli meats and cut fruits.

To kill microorganisms, food must be held at a sufficient temperature for the specified time. Cooking is a scheduled process in which each of a series of continuous time/temperature combinations can be equally effective. For example, in cooking a beef roast, the microbial lethality achieved at 112 minutes after it has reached 54.4°C (130°F) is the same lethality attained as if it were cooked for 4 minutes after it has reached 62.8°C (145°F).

Cook Time / Temperature Relationships

Minimum Cooking Times / Temperatures

¨  145 F for 15 seconds for eggs and fish ¨  155 F for 15 seconds for meats ¨  165 F for 15 seconds for poultry, wild game and

stuffed meats

Minimum Cooking Times / Temperatures

¨  Leftovers should be reheated to 165 F for 15 seconds.

¨  If cooking in a microwave food should be rotated or stirred, cooked to an internal temperature of 165 F and allowed to sit covered for 2 minutes afterwards

Cool Food Rapidly

The following methods can be used to cool food: A.  Place the food in shallow pans B.  Separate the food into smaller or thinner portions C.  Use rapid cooling equipment D.  Stirring the food in a container placed in an ice bath E.  Using containers that facilitate heat transfer F.  Adding ice as an ingredient

Cooling Food from 135 F to 41F

Two tiered method for cooling cooked PHF through the danger zone

2 hours to cool from 135 F to 70 F 4 hours to cool from 70 F to 41 F

Thawing Food Safely

Food can be thawed safely using the following: A.  In the refrigerator at 41 F or below. B.  Submerged under running water C.  As part of the cooking process (includes

microwaving)

Food Handler Hygiene

Hygiene is simply your personal cleanliness habits. Hygiene is important to prevent the spread of germs

onto food or food service items. Hygiene includes: A.  Bathing regularly and wearing clean clothes to work B.  Keeping hair restrained, not wearing loose jewelry C.  Covering cuts and sores with bandages & gloves D.  Washing hands E.  Not working when ill F.  Cough or sneeze into your armpit

When To Wash Hands ¨  Before starting work ¨  When changing shifts / work duties ¨  After handling money ¨  After going on break, eating, smoking ¨  After taking out the trash ¨  After working with raw foods ¨  After using the restroom do a double hand wash,

wash in the restroom and again when returning to the kitchen

Where to Wash Hands Handwashing should be done in a designated handwashing sink. This sink is used for handwashing only and should be kept accessible at all times. Sink should have soap, paper towels, hot and cold running water.

How to Wash Hands

When washing hands get a paper towel ready, turn on the water and adjust to warm but not too hot, use soap to lather hands and wash for a minimum of 20 seconds. Rinse hands. Use paper towel to dry hands and turn off water.

Restrictions to handling food with bare hands

Even when hands are thoroughly washed there still could be germs on them. Also hands sweat and shed dead skin cells.

A Food Service Employee may not handle ready to eat food with bare hands. Ready to eat food is food that is done being prepared and will not be cooked or processed further.

When handling ready to eat food you must wear gloves or use tongs, napkins or other utensils to prevent bare hand contact.

When wearing gloves be careful what you touch. If gloves become contaminated they need to be changed for clean ones.

Hand Washing

¨  Food Handler must wash hands between tasks

¨  No Bare Hand Contact with Ready to Eat Foods-except: ¤ When washing fresh

fruits and vegetables. After washing, use gloves

¨  Always wash Hands before putting on new gloves

¨  Hand Sanitizers can be used after hands have been thoroughly washed and dried ¤ Sanitizers do not

replace proper hand washing, or gloves!

Protecting Food From Hair

¨  Wear a hat, hair-net or other clothing to keep loose hair out of food.

¨  Men with facial hair should wear a beard-net ¨  Counter, hostess or wait staff do not need to have

hair restraints.

Food Contamination Prevention

¨  Do not eat, drink or use tobacco where exposed food or food equipment may be contaminated

¨  Eat meals in designated areas like the dining area or break room

Food Contamination Prevention

¨  Under the Utah Indoor Clean Air Act smoking is prohibited in restaurants. Smoke outside and away from the building.

¨  Employees may keep a drink in the kitchen but it must be in a closed beverage container and handled carefully to avoid spillage.

Preventing Contamination From Wounds

Care needs to be taken if you have a cut, burn or other wound that is open or draining so that it does not contaminate food or foodservice equipment. If you get a cut while working you should immediately stop and apply pressure to stop the bleeding. Wash the cut in the hand sink and use a first aid kit to bandage the cut. Put on a glove or finger cot over the bandage as a secondary protection. Any equipment that was in contact with blood needs to be cleaned and sanitized. If any food was contaminated it needs to be discarded.

What To Do If You Are Sick?

If you have any of the following symptoms you should not be working around food:

A.  Vomiting B.  Diarrhea C.  Jaundice D.  Sore throat with fever E.  Lesion containing pus such as a boil or infected wound that is open or draining Inform your manager immediately if you have any of

these symptoms.

Reportable Food Borne Illnesses

A.  Norovirus B.  Hepatitis A Virus C.  Shigella D.  E. Coli E.  Salmonella

If you are diagnosed with any of these illnesses or have been in contact with anyone who has you must report it to your manager.

Cross-Contamination

Cross-Contamination is when harmful bacteria cross over from one food to another due to poor food handling practices.

A classic example is using a knife and cutting board to

cut raw meat, then using the same knife and cutting board to cut fresh vegetables for a salad. The harmful bacteria on the raw meat cross over onto the salad by means of the knife and cutting board.

How It Can Happen

¨  Using dirty utensils, such as a knife and cutting board for multiple tasks.

¨  Food Handlers not washing their hands between tasks.

¨  In storage where raw meats or hazardous products stored next to vegetables or ready to eat product. Food should always be stored 6” off floor.

Prevention Of Cross-Contamination

Two ways:

Separation or

Sanitization

Separation

¨  Use different knives and cutting boards for cutting up food (color codes, red, green, etc)

¨  Store ready to eat food above raw food ¨  Store garbage, hazardous products, dirty

equipment separate from food and clean equipment.

¨  Separate duties, the employee handling money at the counter is not the employee preparing food

Sanitization

¨  Clean and sanitize equipment between uses ¨  Cleaning and Sanitizing are different ¨  Cleaning is removing visible dirt, debris, food, stains

etc using soap and water ¨  Sanitizing is using a sanitizing chemical or high heat

to kill harmful bacteria on equipment

How To Sanitize

¨  Food Contact Surfaces should be sanitized after they are cleaned

¨  Chemicals like Chlorine or QAC are commonly used to sanitize.

¨  If using a different sanitizer make sure it is approved for food contact surfaces.

How To Sanitize

¨  Mix chemical sanitizer to the right concentrations. Chlorine should be 50 – 100 ppm QAC at 200ppm

¨  Use a test kit to determine if sanitizer is at right concentration

Chemical Safety

¨  Sanitizing chemicals are hazardous ¨  Can cause burns or injury if mishandled ¨  Store in a safe, protected location away from food

and food equipment ¨  Do not mix chemicals. Do not mix soap and

sanitizer, it may cause a chemical reaction. ¨  Make sure sanitizer is at right concentration, too

weak will not kill bacteria, too strong may hurt you.

Sanitizing In A 3-Compartment Sink

¨  Pre-wash, scrape food scraps and debris off ¨  Wash with soap and warm water in first sink ¨  Rinse with water in second sink ¨  Sanitize in third sink, 30 sec or follow label ¨  Air dry

Sanitizing Using a Dish Machine

¨  Pre-wash, scrape food and debris off ¨  Load tray, do not pack too tightly ¨  Run machine. If using a chemical

sanitizer make sure there is enough in the container and that it is feeding properly. Test using test kit. If machine uses high temp water for sanitizer it should be a minimum of 180F

¨  Air dry

Storing Clean Items

¨  Store clean dishes and utensils in a clean, dry protected location off the floor at least 6” and where they are not exposed to splash, dust or other contamination.

¨  Do not store clean dishes and utensils in locker, toilet, garbage or mechanical rooms or under open stairwells or exposed water or sewer pipes

¨  Ice scoops must be stored outside of ice machine in a washable container, or handle up in ice

Trash, Garbage, and Waste

¨  All receptacles should be lined with trash bags and outside receptacle covered with lids

¨  When receptacles are full, trash should be taken to collection site immediately, not stored in facility until closing

¨  Staff should wear gloves when emptying the trash for safety to employee and food safety

¨  ALWAYS WASH HANDS BEFORE RETURNING TO FOOD PREPARATION DUTIES OR ENTERING THE KITCHEN

Food Safety Video

Review

¨  Temperature Danger Zone

¨  Time and Temp control ¨  Cooking, Reheating,

Cooling of Food

¨  Employee Hygiene ¨  Handwashing ¨  Cross-Contamination ¨  Cleaning/Sanitizing