USDA & NFSMI

You understand that: The training you are about to take does not cover the

entire scope of the program, and that You are responsible for knowing and understanding all

handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

Safety & Sanitation◦ Importance of food safety in school nutrition programs ◦ Basics facts about microorganisms ◦ Characteristics of a food safe facility

HACCP ◦ Discuss the purpose of a food safety program.◦ Identify key components of a HACCP Plan.◦ Learn and apply the Process Approach.◦ Identify strategies to know current state of school food safety

program.

Three truths and one untruth

Why is food safety a top Priority?

What is foodborne illness and foodborne outbreak?◦ Foodborne Illness: referred to as “food poisoning”,

is a disease carried to people by food or water. A foodborne illness can only be confirmed with a lab analysis that identifies the source of the illness.

◦ Foodborne Outbreak: an incident in which two or more people experience the same illness symptoms after eating a common food.

Biological Hazards

Chemical Hazards

Physical Hazards

Wash hands thoroughly after using chemicals

What happens in the body after a contaminated food has been eaten?

How do harmful microorganisms contaminate foods?◦ Sources

Animals Food Storage Food Handling Heating Food Food Preparation

What are the three main causes of a foodborne illness?

Poor Personal Hygiene Abuse of the Time – Temperature

Relationship Cross-contamination

What are the responsibilities of the foodservice manager?◦ Knowing & implementing State & local public

health dept regulations regarding food safety & sanitation.

◦ Solving problems of non-compliance cited on sanitation inspections.

◦ Maintaining up-to-date knowledge regarding food safety & sanitation.

◦ Training & supervising employees on food safety.◦ Holding employees responsible for following food

safety requirements & guidelines.

What are the responsibilities of the foodservice employee?◦ Learning about food safety◦ Following local or state food safety requirements◦ Following guidelines such as:

Monitoring as specified in the school’s food safety plan

Taking corrective actions if standards are not met Keeping accurate records Communicating with foodservice manager to inform

them about problems or areas that can be improved

How should the FS Manager respond if symptoms of Foodborne Illness are reported to the foodservice?◦ Be calm and cooperate with the health

department◦ Talk with your supervisor immediately to

communicate the situation and seek additional guidance

◦ Stop serving the suspected food◦ Keep samples of suspect foods.◦ Cooperate with the health department to gather

information.

◦ Report the information you were asked to assemble.

◦ Do not give medical advice, that should be left to the health professionals

◦ Direct all media inquiries to the appropriate designated school district representative .

◦ For those students who have reported symptoms of foodborne illness, parents should be contacted by personnel designated by the school or school district.

What are the most common causes of foodborne illnesses?◦ Microorganisms: tiny, living organisms that are so

small they can be seen only with a microscope.

◦ Pathogens (Harmful Microorganisms = Illness) Bacteria Viruses

◦ Spoilage Microorganisms (May cause illness) Fungi (molds & yeasts)

◦ Parasites

What are the major foodborne illnesses caused by bacteria & how can they be prevented?

Botulism Campylobacteriosis E-coli Listeriosis Perfringens Salmonellosis Shigellosis Staphylococcal

What are the major foodborne illnesses caused by viruses & how can they be prevented?

Gastroenteritis from Norwalk Virus Calicivirus Hepatitis A

What are the major foodborne illnesses caused by fungi & how can they be prevented?

Molds Yeasts

What are the major foodborne illnesses caused by parasites & how can they be prevented?

Cyclosporiasis Giardiasis Trichinosis

How do microorganisms grow?Conditions for growth…FATTOM

Time and Temperature Controlled for Safety (previously PHF)

Foodborne microorganisms grow best in food that has a pH between 4.6 – 7.0

Temperature Danger Zone

Rapid Bacterial Growth 41˚F and 135˚F

Bacteria can double every 20 minutes.

◦ Aerobic bacteria need oxygen to grow ◦ Anaerobic grow when oxygen is absent

◦ The amount of moisture available in food for this growth is called water activity (aw)

How can food safety be promoted through personal hygiene and work attire?

Know why personal hygiene and work attire is important.

Use guidelines for good personal hygiene. Dress for food safety success. Use common sense as a guide when

working with food.

How can food-safe facility be operated? Know the characteristics of a food-safe

facility. Maintain clean floors, walls, & ceilings. Maintain a clean & sanitary serving line &

stations. Maintain good ventilation Maintain clean employee restrooms

How can food-safe facility be operated? Maintain clean and neat trash collection

areas. Maintain an effective pest control program

◦ How often does your district perform pest control activities?

◦ Is it effective?◦ Have you ever reported a pest problem?

How should smallwares be cleaned and sanitized?

Chemical sanitizing Heat sanitizing Sanitize smallwares in a Three

compartment sinks Sanitize smallwares in a Mechanical

dishwasher

How should large equipment be cleaned and sanitized?

1. WASH

2. RINSE

3. SANITIZE IN PLACE

Who is responsible for food safety?

It’s EVERYBODY’S business!!!

• Chlorine 50 ppm

• Quats 200 ppm

• Iodine 12.5-25 ppm

1 2 3

Wash110°F (43°C)

or higher

Rinse SanitizeHot water 171°F

(77°C) or chemicals

High-Temperature Machines◦ Final sanitizing rinse must be at least 180°F (82°C)

Chemical-Sanitizing Machines◦ Follow guidelines provided by the

manufacturer

Checking Sanitizing Effectiveness

(Safety!) Turn off and unplug Disassemble Clean & Sanitize

◦ Wash◦ Rinse◦ Sanitize (immerse, wipe or spray)◦ Air dry

Reassemble (Re-sanitize surfaces handled)

How can foodborne illness be prevented in the eight steps of the foodservice process?

(see handout)

1. Purchasing2. Receiving3. Storing4. Preparing5. Cooking 6. Serving & Holding7. Cooling8. Reheating9. (Transporting)

FOOD SAFETY CHECKLIST:

HACCP-Based SOPs Food Safety Checklist