FOODSAFE Level 11
2002 Province of British Columbia
FOODSAFE Level 1FOODSAFE Level 1
Unit 1Unit 1 Introduction to FOODSAFEIntroduction to FOODSAFE
Unit 2Unit 2 Food Service Illness and InjuryFood Service Illness and Injury
Unit 3Unit 3 Receiving and Storing FoodReceiving and Storing Food
Unit 4Unit 4 Preparing FoodPreparing Food
Unit 5Unit 5 ServingServing
Unit 6Unit 6 CleaningCleaning
FOODSAFE Level 12
2002 Province of British Columbia
Program GoalsProgram Goals
Train individuals to become Train individuals to become responsible food handlers by using responsible food handlers by using safe food handling methods and safe food handling methods and preparation techniquespreparation techniques
Promote worker health and safetyPromote worker health and safety
FOODSAFE Level 13
2002 Province of British Columbia
Program ObjectivesProgram Objectives
Emphasize food safety in fast-paced industryEmphasize food safety in fast-paced industry
Encourage prevention of foodborne illnessEncourage prevention of foodborne illness
Protect the publicProtect the public
Apply safe procedures for receiving, storing, Apply safe procedures for receiving, storing, preparing and presenting foodpreparing and presenting food
Reduce common errors in handling potentially Reduce common errors in handling potentially hazardous foodhazardous food
Create awareness of job hazards and techniques Create awareness of job hazards and techniques for reducing risk of injury and illnessfor reducing risk of injury and illness
FOODSAFE Level 14
2002 Province of British Columbia
BenefitsBenefits
ProgramProgram– FOODSAFE standards and certification FOODSAFE standards and certification
WorkersWorkers– upgraded skills; safe practices; less injuryupgraded skills; safe practices; less injury
EmployersEmployers– properly trained and knowledgeable staffproperly trained and knowledgeable staff
– reduced job related injury and illnessreduced job related injury and illness
CustomersCustomers– food safety; reduced contamination; trustfood safety; reduced contamination; trust
FOODSAFE Level 15
2002 Province of British Columbia
Introduction to FOODSAFEIntroduction to FOODSAFE
Key Learning PointsKey Learning Points Top ten improper food handling practices Top ten improper food handling practices
Top six job hazardsTop six job hazards
Risks and consequencesRisks and consequences
ResponsibilitiesResponsibilities
Food safety planFood safety plan
FOODSAFE Level 16
2002 Province of British Columbia
Top Ten Improper Food Handling PracticesTop Ten Improper Food Handling Practices
% Foodborne Illness% Foodborne IllnessOutbreaksOutbreaks
3. Infected person3. Infected person13%
4. Inadequate reheating for hot holding4. Inadequate reheating for hot holding11%
5. Improper hot holding5. Improper hot holding9%
6. Contaminated raw food or ingredient6. Contaminated raw food or ingredient5%
7. Unsafe source7. Unsafe source4%
9. Cross-contamination9. Cross-contamination3%
3% 8. Use of leftovers8. Use of leftovers
2% 10. Inadequate cooking10. Inadequate cooking
2. Advance preparation2. Advance preparation17%
1. Improper cooling1. Improper cooling30%
FOODSAFE Level 17
2002 Province of British Columbia
Top Six Job HazardsTop Six Job Hazards
Chemicals, biohazards and others21%
Injuries from equipment, knives, etc.27%
Injuries from lifting, carrying, etc. 12%
Slips and falls 19%
Burns and scalds21%
FOODSAFE Level 18
2002 Province of British Columbia
Risks and ConsequencesRisks and Consequences
RisksRisks– workers, employers, customersworkers, employers, customers
ConsequencesConsequences– legal, physical, emotional, professional, legal, physical, emotional, professional,
financial financial
FOODSAFE Level 19
2002 Province of British Columbia
Worker ResponsibilitiesWorker Responsibilities
Practice safe food handlingPractice safe food handling
Follow safe work proceduresFollow safe work procedures
Use personal protective equipment (PPE)Use personal protective equipment (PPE)
Report hazards, accidents and injuriesReport hazards, accidents and injuries
Refrain from dangerous conductRefrain from dangerous conduct
Ensure ability to work is not impairedEnsure ability to work is not impaired
Refuse any job with “undue” risk Refuse any job with “undue” risk
FOODSAFE Level 110
2002 Province of British Columbia
Employer ResponsibilitiesEmployer Responsibilities
Develop food safety planDevelop food safety plan
Provide training and orientation Provide training and orientation
Supervise and inspect workplaceSupervise and inspect workplace
Provide adequate PPEProvide adequate PPE
Establish health and safety programEstablish health and safety program
Establish safe work proceduresEstablish safe work procedures
FOODSAFE Level 111
2002 Province of British Columbia
Food Safety PlanFood Safety Plan
Review steps in recipeReview steps in recipe
Assess hazardsAssess hazards
Identify critical stepsIdentify critical steps
State critical limitsState critical limits
MonitorMonitor
Correct problemsCorrect problems
FOODSAFE Level 112
2002 Province of British Columbia
Foodservice Illness and Injury Foodservice Illness and Injury
Key Learning PointsKey Learning Points MicrobiologyMicrobiology
Cycle of transmissionCycle of transmission
Methods of transmissionMethods of transmission
Causes of foodborne illnessCauses of foodborne illness
Breaking the linksBreaking the links
FOODSAFE Level 113
2002 Province of British Columbia
Cycle of TransmissionCycle of Transmission
ENVIRONMENTENVIRONMENT Work SurfacesWork Surfaces UtensilsUtensils InsectsInsects AirAir
FOOD FOOD HANDLERHANDLER SkinSkin NoseNose HairHair HandsHands ClothesClothes
FOODFOOD
FOODSAFE Level 114
2002 Province of British Columbia
Direct Transmission Direct Transmission
FOODSAFE Level 115
2002 Province of British Columbia
Contamination Contamination
FOODSAFE Level 116
2002 Province of British Columbia
Cross-contaminationCross-contamination
FOODSAFE Level 117
2002 Province of British Columbia
CausesCauses of Foodborne Illness of Foodborne Illness
Chemical
Cleaning Agents Pesticides Dissolved Metals
Biological
Bacteria Viruses Parasites Protozoa Fungi (Yeasts and Moulds)
Physical
Glass Wood Splinters Toothpicks Hair Bandages Insect Parts Metal Particles
Foodborne Intoxication
Staphylococcus aureus Bacillus cereus Clostridium botulinum
Foodborne Infection
Salmonella spp Campylobacter jejuni E. coli O157:H7
FOODSAFE Level 118
2002 Province of British Columbia
Multiplying BacteriaMultiplying Bacteria
Bacteria multiply by Bacteria multiply by dividing in two. When dividing in two. When conditions are right, conditions are right, bacteria will divide in bacteria will divide in two every 20 minutes. two every 20 minutes.
Starting with just one Starting with just one bacterium and letting it bacterium and letting it multiply at this rate for multiply at this rate for eight hours, it would eight hours, it would produce more new produce more new bacteria than there are bacteria than there are people in Canadapeople in Canada..
20 min
1 hr
40 min
2 hrs
0
0
10
20
30
40
50
60
70
0 20 min
40 min
1 hr
1 hr 20 min
1 hr 40 min
2 hrs
No.
of B
acte
ria
Bacterial Growth within Two HoursBacterial Growth within Two Hours
0
5,000,000
10,000,000
15,000,000
20,000,000
25,000,000
30,000,000
35,000,000
No.
of
Bac
teria
Bacterial Growth from 2 hrs to 8 hrs 20 minBacterial Growth from 2 hrs to 8 hrs 20 min
FOODSAFE Level 119
2002 Province of British Columbia
Danger ZoneDanger Zone
98.698.6FF
212212FF
165165FF
140140FF
4040FF
3232FF
00FF
BoilingBoiling
Holding hot food for Holding hot food for serviceservice
Frozen food Frozen food storagestorage
Chilled foodChilled foodThawing foodThawing food
Most bacteria will Most bacteria will survive but not growsurvive but not grow
Bacteria die; spores Bacteria die; spores and toxins may and toxins may survivesurvive
Most bacteria will Most bacteria will survive but will not survive but will not multiply quicklymultiply quickly
Cooking andCooking and reheatingreheating foodfood
Freezes waterFreezes water
100100CC
7474CC
6060CC
44CC
-18-18CC
3737CC
00CC
Keep food out of this temperature range
Bacteria multiplyrapidly
FOODSAFE Level 120
2002 Province of British Columbia
pH ScalepH Scale
NeutralNeutralAcidAcid AlkalineAlkaline
4.54.500 7.07.0 1414
raspberriesvinegarappleslemons
egg whites(albumen)
Disease-causing bacteria do not grow well at a pH below 4.5
PotentiallyHazardous Foods
whole eggspoultry
milkfresh meat
fish/seafoodmelontofu
FOODSAFE Level 121
2002 Province of British Columbia
Food Intoxication – Staphylococcus Food Intoxication – Staphylococcus
Bacteria grows in foodBacteria grows in food
Toxin (poison) is producedToxin (poison) is produced
SymptomsSymptoms– nausea and vomitingnausea and vomiting
SourcesSources– people: cuts, boils, scrapes, burns, pimplespeople: cuts, boils, scrapes, burns, pimples
FOODSAFE Level 122
2002 Province of British Columbia
Food Infection – Salmonella Food Infection – Salmonella
Bacteria grows in stomachBacteria grows in stomach
SymptomsSymptoms– cramps and diarrheacramps and diarrhea
SourcesSources– chicken, turkey, eggs, shellfish, milkchicken, turkey, eggs, shellfish, milk
FOODSAFE Level 123
2002 Province of British Columbia
Chemical CausesChemical Causes
Chemical
Cleaning agents Pesticides Dissolved metals
FOODSAFE Level 124
2002 Province of British Columbia
Chemical CausesChemical Causes
FOODSAFE Level 125
2002 Province of British Columbia
Improper Storage Improper Storage
FOODSAFE Level 126
2002 Province of British Columbia
Physical CausesPhysical Causes
Physical
Glass Wood splinters Toothpicks Hair Bandages Insect parts or droppings Metal particles
FOODSAFE Level 127
2002 Province of British Columbia
Breaking the Links Breaking the Links
ENVIRONMENTENVIRONMENTFOODFOOD HANDLERHANDLER
FOODFOOD
FOODSAFE Level 128
2002 Province of British Columbia
Avoid ContaminationAvoid Contamination
FOODSAFE Level 129
2002 Province of British Columbia
Receiving and Storing FoodReceiving and Storing Food
Key Learning PointsKey Learning Points Receiving and storing proceduresReceiving and storing procedures
Food and chemical storageFood and chemical storage
Manual handling and safe storageManual handling and safe storage
FOODSAFE Level 130
2002 Province of British Columbia
Spoiled FoodsSpoiled Foods
FOODSAFE Level 131
2002 Province of British Columbia
Proper StorageProper Storage
FOODSAFE Level 132
2002 Province of British Columbia
ShelvingShelving
FOODSAFE Level 133
2002 Province of British Columbia
Recommended Storage TimesRecommended Storage Times
Refrigerated food (0°- 4° C)Refrigerated food (0°- 4° C)– between 1-7 days depending on foodbetween 1-7 days depending on food
Frozen food (-18° C)Frozen food (-18° C)– between 1-6 months depending on foodbetween 1-6 months depending on food
Dry food (room temperature)Dry food (room temperature)– between 4-24 months depending on foodbetween 4-24 months depending on food
FOODSAFE Level 134
2002 Province of British Columbia
Freezer TemperatureFreezer Temperature
FOODSAFE Level 135
2002 Province of British Columbia
Damaged Dry GoodsDamaged Dry Goods
FOODSAFE Level 136
2002 Province of British Columbia
Vacuum-PackagedVacuum-Packaged
FOODSAFE Level 137
2002 Province of British Columbia
Damaged Glass, CansDamaged Glass, Cans
FOODSAFE Level 138
2002 Province of British Columbia
Selection of EquipmentSelection of Equipment
FOODSAFE Level 139
2002 Province of British Columbia
Safe Lifting TechniquesSafe Lifting Techniques
Use equipmentUse equipment Keep the load close to bodyKeep the load close to body Avoid stooped, twisted or obstructed liftsAvoid stooped, twisted or obstructed lifts Face the direction of the liftFace the direction of the lift Bend knees and lift with legs, not your backBend knees and lift with legs, not your back Limit lifts to the range between knuckle and Limit lifts to the range between knuckle and
shoulder heightshoulder height Use secure handlesUse secure handles Wear closed-toe, sturdy shoes with non-slip solesWear closed-toe, sturdy shoes with non-slip soles Share heavy loads with partnerShare heavy loads with partner
FOODSAFE Level 140
2002 Province of British Columbia
Preparing FoodPreparing Food
Key Learning PointsKey Learning Points
Classification of foodsClassification of foods
Effects of temperature and timeEffects of temperature and time
Control sources of contaminationControl sources of contamination
Tools and equipmentTools and equipment
Hot materials and surfacesHot materials and surfaces
FOODSAFE Level 141
2002 Province of British Columbia
Potentially Hazardous Foods: MeatsPotentially Hazardous Foods: Meats
FOODSAFE Level 142
2002 Province of British Columbia
Bacteria ColonyBacteria Colony
FOODSAFE Level 143
2002 Province of British Columbia
Types of Hazardous Foods: Dairy ProductsTypes of Hazardous Foods: Dairy Products
FOODSAFE Level 144
2002 Province of British Columbia
Hazardous Foods: Egg ProductsHazardous Foods: Egg Products
FOODSAFE Level 145
2002 Province of British Columbia
Hazardous Foods: Fish and ShellfishHazardous Foods: Fish and Shellfish
FOODSAFE Level 146
2002 Province of British Columbia
Hazardous Foods: Cooked Vegetables Hazardous Foods: Cooked Vegetables and Cerealsand Cereals
FOODSAFE Level 147
2002 Province of British Columbia
Less Hazardous FoodsLess Hazardous Foods
DryDry
Sour (Acidic)Sour (Acidic)
Sweet or saltySweet or salty
Note: Effects of moisture can cause foods toNote: Effects of moisture can cause foods to become potentially hazardous become potentially hazardous
FOODSAFE Level 148
2002 Province of British Columbia
Safer Foods: DrySafer Foods: Dry
FOODSAFE Level 149
2002 Province of British Columbia
Safer Foods: Sweet or SaltySafer Foods: Sweet or Salty
FOODSAFE Level 150
2002 Province of British Columbia
DANGER ZONEDANGER ZONE
98.698.6FF
212212FF
165165FF
140140FF
4040FF
3232FF
00FF
BoilingBoiling
Holding hot food for Holding hot food for serviceservice
Frozen food Frozen food storagestorage
Chilled foodChilled foodThawing foodThawing food
Most bacteria will Most bacteria will survive but not growsurvive but not grow
Bacteria die; spores Bacteria die; spores and toxins may and toxins may survivesurvive
Most bacteria will Most bacteria will survive but will not survive but will not multiply quicklymultiply quickly
Cooking andCooking and reheatingreheating foodfood
Freezes waterFreezes water
100100CC
7474CC
6060CC
44CC
-18-18CC
3737CC
00CC
Keep food out of this temperature range
Bacteria multiplyrapidly
FOODSAFE Level 151
2002 Province of British Columbia
Recommended TemperaturesRecommended Temperatures
CC FF
CookingCooking 7474 165165
Hot holdingHot holding 6060 140140
FreezingFreezing -18-18 00
ThawingThawing 44 4040
ReheatingReheating 7474 165165
CoolingCooling 44 4040
FOODSAFE Level 152
2002 Province of British Columbia
Hot HoldingHot Holding
FOODSAFE Level 153
2002 Province of British Columbia
CoolingCooling
FOODSAFE Level 154
2002 Province of British Columbia
Cooling TemperaturesCooling Temperatures
Cool:Cool: TemperatureTemperatureCC
TemperatureTemperatureFF
Within 2 hoursWithin 2 hours 60 - 2160 - 21 140 – 70140 – 70
Next 4 hoursNext 4 hours 21 – 421 – 4 70 - 4070 - 40
FOODSAFE Level 155
2002 Province of British Columbia
Bacterial Growth: TimeBacterial Growth: Time
0 5 10 15 20
DAYSDAYS
10 Thousand
1 Billion
100 Million
10 Million
1 Million
100 Thousand
10°C 5°C 0°C
SLIMESLIME
BAD ODOURBAD ODOURNUMBER OF ORGANISMS NUMBER OF ORGANISMS
FOODSAFE Level 156
2002 Province of British Columbia
Sources of ContaminationSources of Contamination
WaterWater -- Potable Potable
-- Backflow preventers Backflow preventers
Micro-organismsMicro-organisms -- Wash Wash
-- Avoid cross-contamination Avoid cross-contamination
-- Prevent growth (cool/freeze/cook) Prevent growth (cool/freeze/cook)
Utensils/equipmentUtensils/equipment -- Proper handling Proper handling
-- Wash hands Wash hands
FOODSAFE Level 157
2002 Province of British Columbia
Backflow PreventerBackflow Preventer
Mawle, Rick, Piping Trades, Cross Prevention System, Ministry of Advanced Education, BC, 2001
Public water system
Hose bib
Typical cross connection
Potable water system
A hose-bib vacuum breaker must be installed on a hose-bib
FOODSAFE Level 158
2002 Province of British Columbia
Tools and Equipment Tools and Equipment
FOODSAFE Level 159
2002 Province of British Columbia
Equipment Safety TipsEquipment Safety Tips
EquipmentEquipment– fryersfryers
– steamerssteamers
– stoves/ovensstoves/ovens
– slicersslicers
– processorsprocessors
– mixersmixers
– knivesknives
Remember:Remember:– get trainingget training
– use guardsuse guards
– lockoutlockout
– wear PPEwear PPE
– follow safe work follow safe work proceduresprocedures
FOODSAFE Level 160
2002 Province of British Columbia
Hot Materials and SurfacesHot Materials and Surfaces
Use dry oven mitts or padsUse dry oven mitts or pads
Lift lids away from bodyLift lids away from body
Wear long sleeved, cotton shirts/pantsWear long sleeved, cotton shirts/pants
Use non-combustible or oil proof apronUse non-combustible or oil proof apron
Use tongs or frying basketUse tongs or frying basket
Do not put wet items into hot oilDo not put wet items into hot oil
Open hot water or liquid faucets slowlyOpen hot water or liquid faucets slowly
FOODSAFE Level 161
2002 Province of British Columbia
Critical Thinking: Recognizing HazardsCritical Thinking: Recognizing Hazards
FOODSAFE Level 162
2002 Province of British Columbia
Critical Thinking: Recognizing HazardsCritical Thinking: Recognizing Hazards
FOODSAFE Level 163
2002 Province of British Columbia
QuizQuiz Danger ZoneDanger Zone
F
F
F
F
F
F
F
C
C
C
C
C
C
C
FOODSAFE Level 164
2002 Province of British Columbia
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 complaintsFood allergies and foodborne illness complaints When not to workWhen not to work
FOODSAFE Level 165
2002 Province of British Columbia
Personal Habits and Hygiene: CoughPersonal Habits and Hygiene: Cough
FOODSAFE Level 166
2002 Province of British Columbia
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
FOODSAFE Level 167
2002 Province of British Columbia
BacteriaBacteria
FOODSAFE Level 168
2002 Province of British Columbia
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
FOODSAFE Level 169
2002 Province of British Columbia
Table SettingTable Setting
FOODSAFE Level 170
2002 Province of British Columbia
HandlingHandling
FOODSAFE Level 171
2002 Province of British Columbia
Serving Food Serving Food
FOODSAFE Level 172
2002 Province of British Columbia
Single-service ItemSingle-service Item
FOODSAFE Level 173
2002 Province of British Columbia
Self ServiceSelf Service
FOODSAFE Level 174
2002 Province of British Columbia
Sneeze GuardSneeze Guard
FOODSAFE Level 175
2002 Province of British Columbia
Carrying and Serving TechniquesCarrying and Serving Techniques
FOODSAFE Level 176
2002 Province of British Columbia
Serving FoodServing Food
FOODSAFE Level 177
2002 Province of British Columbia
Preventing Slips and TripsPreventing Slips and Trips
FOODSAFE Level 178
2002 Province of British Columbia
Food AllergiesFood Allergies
Food handlerFood handler
-- know ingredients know ingredients peanuts and by-productspeanuts and by-products milk, eggs, fish, shellfish, wheat and soymilk, eggs, fish, shellfish, wheat and soy
-- avoid use of latex gloves avoid use of latex gloves
-- call ambulance call ambulance
FOODSAFE Level 179
2002 Province of British Columbia
When Not To WorkWhen Not To Work
Food handlers and customerscarrying disease organisms
From open sores,cuts and boils
Food prepared and served
Food eaten
Illness occurs
From intestinal tract through
hands soiled with fecesFrom respiratory tract through
coughing and sneezing
Reprinted with permission from Applied Foodservice Sanitation, Fourth Edition, copyright 1992 by the National Restaurant Association Educational Foundation.
FOODSAFE Level 180
2002 Province of British Columbia
CleaningCleaning
Key Learning PointsKey Learning Points Clearing and cleaningClearing and cleaning
Types of dishwashingTypes of dishwashing
Steps for proper ware washingSteps for proper ware washing
Sanitizing or disinfecting methodsSanitizing or disinfecting methods
Other cleaningOther cleaning
FOODSAFE Level 181
2002 Province of British Columbia
Manual DishwashingManual Dishwashing
FOODSAFE Level 182
2002 Province of British Columbia
Mechanical Dishwashing Mechanical Dishwashing
FOODSAFE Level 183
2002 Province of British Columbia
Glass WashingGlass Washing
FOODSAFE Level 184
2002 Province of British Columbia
Procedures for Ware WashingProcedures for Ware Washing
1.1. OrganizationOrganization
2.2. Scraping and pre-soakingScraping and pre-soaking
3.3. Sorting and rackingSorting and racking
4.4. WashingWashing
5.5. RinsingRinsing
6.6. SanitizingSanitizing
7.7. Air dryingAir drying
FOODSAFE Level 185
2002 Province of British Columbia
Sorting and RackingSorting and Racking
FOODSAFE Level 186
2002 Province of British Columbia
Hot Water TemperatureHot Water Temperature
82C
FOODSAFE Level 187
2002 Province of British Columbia
Chemical SanitizersChemical Sanitizers
FOODSAFE Level 188
2002 Province of British Columbia
Air DryingAir Drying
FOODSAFE Level 189
2002 Province of British Columbia
Workplace Hazardous Materials Workplace Hazardous Materials Information Systems Information Systems (WHMIS)(WHMIS)
For each chemical, you must knowFor each chemical, you must know– the hazards of the chemicalthe hazards of the chemical
– how to protect yourselfhow to protect yourself
– what to do in an emergencywhat to do in an emergency
– where to get more informationwhere to get more information
FOODSAFE Level 190
2002 Province of British Columbia
Cleaning Equipment in PlaceCleaning Equipment in Place
FOODSAFE Level 191
2002 Province of British Columbia
Wet FloorsWet Floors
FOODSAFE Level 192
2002 Province of British Columbia
Collecting WasteCollecting Waste
FOODSAFE Level 193
2002 Province of British Columbia
Discarding WasteDiscarding Waste
Proper foot and Proper foot and body wearbody wear
Puncture and Puncture and liquid resistant liquid resistant glovesgloves
Waterproof bagWaterproof bag
Leave space at Leave space at the topthe top