Manual Dishwashing

1. Wash With detergent in water at no less than 110°F.

2. Rinse

In clean running or standing water. Changed as needed for cleanliness and sanitization.

3. Sanitize

With an approved sanitizer such as chlorine (bleach), quaternary ammonia or iodine per manufacturer’s

labeled instructions.

4. Air Dry Allow dishes to air dry.

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Air Dry

Wash Rinse Sanitize

Avoid Bare Hand Contact Avoid bare hand contact with ready-to-eat foods.

Ready-to-eat foods are foods that do not require further cooking or heating before being served; this includes items such as: salads, fresh produce, pizza, and cookies.

Ready-to-eat foods are the most at risk foods for transmitting fecal-oral diseases such as E.coli and Norovirus.

Do

Use gloves Use Deli Tissue

Use Utensils

Do Not

Do NOT touch ready-to-eat foods with bare hands

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Cooking Temperatures

Ground Beef

Fish

Eggs

Pork

Reheating

Casseroles

Poultry

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Heat foods to the right degree to make them safe and germ free!

Proper Holding Temperatures

Keep hot foods at

135°F or above

Keep food out of the

Danger Zone!

Keep cold foods at

41°F or below

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Cooling Methods

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Not Approved Approved

Ice Bath Cooling Rack

Ice Wand Deep Containers

Covered While Cooling

Hot Foods Cool from 135°F to 70°F in 2 hours,

and then cool from 70°F to 41°F in 4 hours.

Dented Cans

Food items that are in damaged containers can affect the product. Dented cans may either be returned to the supplier or discarded either the

trash or opened and poured down the drain to the sewer. Dented cans held for return to the supplier must be stored away from

undamaged intact cans to prevent accidental use. The storage location or the individual cans must be clearly identified as

“Do Not Use”.

Check cans for the following:

Dents or damages on the top and bottom seams

Dents or damages along the black side seams

Punctures or holes Bulges or swelling Dents with sharp edges

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Thermometer Calibration Foods that have not been cooked, stored, cooled or reheated to safe temperatures can make people sick. Use a metal-stemmed, probe thermometer that reads from 0-220°F to check temperatures. Even though foods may look cooked, they may not have reached high enough temperatures to kill harmful bacteria.

How to calibrate a probe thermometer

1. Fill a glass with ice.

2. Fill the glass halfway with water.

3. Place the stem of the thermometer into the ice water. Make sure at least 2 inches of the stem is in the ice water.

4. Let it sit until the temperature reading stabilizes (approximately 3 minutes).

5. The thermometer should read 32°F.

If the thermometer does NOT read 32°F: With the thermometer stem in the ice water, turn the adjustable nut on the back

of the thermometer until the needle reads 32 F. Use pliers or an adjustable wrench. Some thermometers may have a wrench built into the plastic holding case.

If you have a digital thermometer, follow the instructions provided with the unit

for how to calibrate the instrument properly. In most cases, an ice water bath is still the most appropriate method.

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Cross Contamination Harmful bacteria can be spread from

one food item to another such as when

raw meats or raw meat juices come in

contact with another food item. This is

called cross-contamination. This

bacteria can cause foodborne illnesses

in people who eat contaminated food.

Bacteria can also be spread when food

touches cutting boards, knives, utensils

or food preparation surfaces that have

not been sanitized. Cross contamination becomes more dangerous when ready-to

-eat foods (breads, cheeses, cold cuts, etc.) or foods that are eaten raw (salads,

fruit, etc.) become contaminated.

Cross Contamination Prevention Tips:

Wash, rinse, and sanitize cutting boards, knives, utensils, and work surfaces

after preparing raw meats and between tasks.

Wash hands between tasks.

Keep different types of raw meat (beef, pork, poultry, fish) separated from

each other, as well as separated from other foods.

Store raw meats on the bottom shelf in the refrigerator so raw meat juices

will not drip onto and contaminate other foods.

Use a separate cutting board and utensils for produce and for preparing raw

meats. Color-coded cutting boards may be a helpful reminder.

Never place cooked food back onto a plate that previously held raw meat,

poultry, seafood, or eggs.

Cook all food to the appropriate temperature, use a probe-type thermometer

to check the temperature.

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Cold Storage Foods are required to be stored in the following order in the refrigerator to prevent contamination when using multiple shelves. Raw meats must be stored below cooling foods, produce and ready to eat foods. Raw meats must be stored by their cooking temperature. Raw meats with lower cooking temperatures are stored above raw meats with higher cooking temperatures. Staff food items should be stored in a designated area on the bottom shelf of the refrigerator, isolated and protected from spillage onto other non-staff food items.

*This is an example of how to properly store raw meats. If you have less storage space, raw meats can be stored next to each other on the bottom shelf, as long as they are stored in a way to prevent cross contamination.

Produce and Cooked Foods

145°F Cooking Temperatures

155°F Cooking Temperatures

165°F Cooking Temperatures

Top Shelf: Cooling

foods, produce, and ready to eat foods.

2nd Shelf: Raw sea-

food, raw shelled eggs, and raw pork

Required cooking

temperature of

145°F.

3rd Shelf: Raw

ground beef and pork, raw pork sausage, and pooled eggs.

Required cooking

temperature of

155°F.

Bottom Shelf:

Whole and ground raw poultry.

Required cooking

temperature of

165°F

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Dry Storage

6 inches

Use FIFO Storage: First In, First Out. Store items at least six inches above floor surface. Store chemical items on the bottom shelf and/or separately from food. Keep area free from clutter. Keep floors clean.

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Washing Produce

1. Wash, rinse, sanitize and air dry all food contact surfaces, equipment and utensils that will be in contact with fresh produce.

2. Wash hands before handling produce.

3. Remove any damaged or bruised areas of the produce.

4. Wash produce under running water in an indirectly connected food preparation sink.

5. Scrub firm produce or produce with a rind, like melons and oranges, with a clean produce brush.

6. Dry produce with a paper towel.

7. Wash hands when finished.

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016

Major Food Allergens

The person in charge is responsible to be knowledgeable of these allergens and their symptoms, per Colorado Retail Food Regulations Sec 2-102,16.

Allergic reactions can be severe and life threatening!

1. Be sure to ask parents if child has any food allergies and have appropriate medications (if applicable) and procedures in place.

2. Make sure caregivers know what children have food allergies and how to handle an allergic reaction situation.

Hives or itchy rashes Nausea Abdominal pain Swelling of the body

Vomiting and/or Diarrhea Wheezing Shortness of breath

Symptoms may include:

See the following link from the Center for Disease Control and Prevention for more information: http://www.cdc.gov/healthyyouth/foodallergies/pdf/13_243135_a_food_allergy_web_508.pdf

Dairy Eggs Peanuts Tree Nuts

Soy Wheat Fish Shellfish

TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016