So Keep Them Clean Alejandra Navarro Nutrition Education Coordinator Todays Agenda Your Role in Keeping Food Safe Good Personal Hygiene Receiving and Storing Food Safely Evaluating and Transporting Food Safely ID: 737851
Download Presentation The PPT/PDF document "Food Safety is in YOUR Hands" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Food Safety is in YOUR HandsSo Keep Them Clean!
Alejandra Navarro
Nutrition Education Coordinator Slide2Slide3
Today’s AgendaYour Role in Keeping Food Safe
Good Personal Hygiene
Receiving and Storing Food Safely
Evaluating and Transporting Food Safely
Cleaning and SanitizingSlide4
We ALL Do Our Part
Handling food safely begins as soon as food
g
ets picked up, delivered, or dropped off
Our staff is trained to ensure all
f
ood safety practices are carried out during every process
Food is handled in a safe manner to prevent any foodborne illnesses or outbreaks at agencies
Trained agency staff and volunteers distribute
food to clients that is safe to consume
Slide5
Who’s at Risk?
1 in 6 Americans
get sick each year by consuming contaminated food or beveragesSlide6
How Food Becomes Unsafe
Hazards from the Environment
Biological
Chemical
PhysicalSlide7
How People Make Food Unsafe
Let’s learn and understand the
four
practices that can make
food unsafe. Slide8
How Food Becomes Unsafe
Hazards
From People
Poor
personal hygiene:
Transferring pathogens from your body to food
Cross-contamination:
Transferring pathogens from one surface or food to anotherSlide9
How Food Becomes Unsafe
Hazards From People
Time-temperature
abuse:
Letting food stay too long at temperatures that are good for
pathogen
growth
Poor cleaning and sanitizing:Transferring pathogens from incorrectly cleaned surfaces to foodSlide10Slide11
Understanding Food
Allergies
What are some of the most common food allergens?
Prevent Cross-Contact!Slide12
Preventing Food Allergen Contamination
Prevent
Cross-Contact:
Clean and sanitize surfaces that have come in contact with an allergen.
Inspect food packaging for leaks or spills that can cause cross-contact.
Wash hands and change
glovesSlide13
How and when to wash your hands
What to wear
Other important practicesSlide14
How and When To Wash Your Hands
VIDEOSlide15
How and When To Wash Your Hands
Every Switching Task!Slide16
Using Hand Antiseptics
NEVER
use them instead of hand washing, unless you do not have access to wash your hands.
Use an antiseptic after washing hands.
Wait for the antiseptic to dry before touching food or equipment
or putting on gloves.
Follow manufacturer’s directions.Slide17
Is This a Safe Practice? Why or Why Not?Slide18
Stocking The Hand washing Sink:
A stocked sink should
have:
Hot and cold running water
Liquid soap
Single-use paper towels or hand dryer
Garbage containerSlide19
What’s Wrong With This Picture?Slide20
What to Wear
Jewelry:
Remove jewelry from hands and arms
-Before
handling exposed food
-When
working in or around food-handling areas
Do not
wear
-Rings
, except for a plain band
-Bracelets
, including medical
bracelets, and watches Slide21
Other important Practices
No eating or drinking
in food-handling/food storage areas
Report your illnesses
if sick, or if you have been diagnosed with a foodborne illness Slide22
“
Whaddya
mean sneeze the other way?
I only know one way to sneeze!Slide23
Apply Your Knowledge Activity
Which symptoms must be reported to your director or supervisor?
__
A. Vomiting
__ B. Jaundice
__ C. Sore throat with a fever
__ D. Being very tired
__ E. Diarrhea
__ F. Headache
Slide24Slide25
Controlling time and temperature
Inspecting food during receiving
Storing food safelySlide26
Bacteria Slide27
Salmonella Outbreak - articleSlide28Slide29
Controlling Time and Temperature During Receiving
This is the
Temperature Danger Zone
.
Pathogens on food can grow in this range and cause a foodborne illness.
What Is Important About This Temperature Range?Slide30
Controlling Time and Temperature During Receiving
The Temperature Danger Zone:
Food temperatures must be
controlled
From donation pick-up
or food bank to handoff to client
Includes time food spends in the
warehouse, on the truck, and at
the agencySlide31
Inspecting Food During Receiving
Reject Any Food That Has Not Been Received at These TemperaturesSlide32
Common Thermometers in Food Banks and Agencies
Bimetallic stemmed
thermometer
Thermocouple
and
other digital
thermometers
Infrared thermometerSlide33
Correct ways to Calibrate a Thermometer
Fill a large container with crushed ice
and tap water.
2. Put the thermometer stem or probe into
the ice water.
3. Adjust the thermometer so it reads 32
º
F
(0ºC). Slide34
Storing Food Safely
General
Storage Guidelines:
Store
food at least 4 to 6 inches
off the floor.
Store
food away from walls.Slide35
Storing Food Safely
General Storage Guidelines
:
Store
ready-to-eat food above raw meat, seafood, and poultry.
DO
NOT
store these items on the same shelf or pallet.Slide36
Storing Food Safely
Which is stored incorrectly? Slide37
“How long have we had these Cornflakes, Edna?”Slide38
What Is the Purpose of “Sell by” Date?
A.
Used for tracking and recall
B.
Tells the store how long to display the product for sale
C. Date by which the product should be eaten for best flavor or quality
D.
Last date recommended for the product while at peak qualitySlide39
What Is the Purpose of This Date?
A.
Used for tracking and recalls
B.
Tells the store how long to display the product for sale
C.
Date by which the product should be eaten for best flavor or quality
D.
Last date recommended for the product while at peak qualitySlide40
What Is the Purpose of “Use By” Date?
A. Used for tracking and recall
B.
Tells the store how long to display the product for sale
C.
Date by which the product should be eaten for best flavor or quality
D. Last date recommended for the product while at peak quality, and may lose nutritional value after date.Slide41
Best-By or Best if Used By Date:
This is a quality
date
It
tells clients the date by which the
product should be eaten for best
flavor or quality.
The
product is still safe to eat past this date.Slide42
Rotating Your Food in Storage!
FEFO rule
First Expired – First Out
Arrange your food items following FEFO/FIFO rule.
“Help
reduce food waste and keep food safe!”Slide43
Handling Recalled Food
Product recalls are to be considered a priority
Feeding America issues recall notices for all issued recalls from FDA,
USDA
Ask your director or supervisor how to handle recalls at your food bank or agency
Follow
Proper Procedures
!Slide44Slide45
Evaluating the condition of food
Loading and distributing food safelySlide46Slide47
Evaluating The Condition Of Food
Which of These Cans Should be Discarded?Slide48
Evaluating The Condition Of Food
Which of These Cans Should be Discarded?Slide49
Evaluating The Condition Of Food
Which of These Cans Should be Discarded?Slide50
Evaluating The Condition Of Food
What’s
wrong
w
ith
the j
ar or bottle?
Discard jars and bottles with these problemsDented lids
Swollen lids
Rusted
lids
Dented lidSlide51
Evaluating The Condition Of Food
What’s
wrong
w
ith the package?
Discard commercially packaged dry food with these
problems
Gnaw marks
Droppings
Insects
(dead or alive
)
Pin
-sized holes in
packaging
Gnaw marks Slide52
Many products will
require a closer look
to see
if they are usable.
Never assume
that the product has already been
inspected and is safe for use. Slide53
20% RuleSlide54
When in doubt, toss it out!Slide55
Loading and Transporting Food Safely
The car is clean w/adequate equipment
Correct storage
<30
minutes
driving
times on
unrefrigerated vehiclesSlide56
Inspecting a Delivery
What Should You Look
for ?
Overall condition of the vehicle
Signs of pests in the product or vehicle
Condition
of the product
Door
locks and seals that are in
place
Correct
truck temperatureSlide57
Distributing Food Safely
DO NOT
leave food outside and
unsupervised
DO NOT
put any food by garbage
containersDO NOT leave refrigerated or frozen
food out at room temperatureDO NOT store raw meat or poultry over ready-to-eat foodsSlide58
How and when to clean and sanitize
Handling garbage
Spotting pests Slide59Slide60
How And When To Clean And Sanitize
Cleaning Vs.
Sanitizing
Cleaning
removes food and other
dirt from a surface
Sanitizing reduces pathogens on a
surface to safe levelsSlide61
How and When To Clean And Sanitize
When to Clean and Sanitize Food-Contact Surfaces:
Before
and after use
When
changing to a new product or between allergens
After
four hours, if the items have been in constant use Slide62
Easy Sanitizing Solution!
1 teaspoon of unscented bleach
3 cup of cold/warm water
Spray bottle
Measuring cups-spoons
Single use towel Slide63
How And When To Clean And Sanitize
Cleaning and Sanitizing Surfaces:
All
surfaces must be cleaned and
rinsed
Walls and floors
Storage shelves Garbage containers Countertops/ microwaves Slide64
How and When to Clean and Sanitize
Put the steps for cleaning and sanitizing in the right order by placing the numbers of each step in the space provided.
_ A. Sanitize the surface
_ B. Wash the surface
_ C. Allow the surface to air-dry
_ D. Rinse the surface
_ E. Scrape or remove food from the surface Slide65
Handling
Garbage
What is wrong with the way this garbage was handled?
Remove
garbage as quickly as possible.
Be
careful not to contaminate food or surfaces when removing garbage.Slide66
Handling Garbage
Close the lids on outdoor containers.
Keep indoor containers covered when they are not in use. Slide67
How Is the Garbage Being Handled Safely?
Clean the inside and outside of garbage containers often.
DO NOT
clean garbage containers in clean rooms or food-storage areas.Slide68
Which Are Signs of Pests?
Droppings
Nests
Damage
Know the signs
!Slide69
Insects and rodents are a FOOD SAFETY RISK!!!
They
carry pathogens and can make people sick.
Insect parts can even be a source of physical contamination. Slide70
Apply Your Knowledge
1.
The
T
emperature
D
anger Zone is the temperature range between…
A Any temperature during work hours.
B 32°F to 41°F (0°C to 5°C)
C
41°F to 135°F (5°C to 57°C)
D
There is no danger if you wear sunscreen Slide71
Apply Your Knowledge
2.
How far
off the floor
must food be stored?
A
High enough so only the tallest staff member can reach
B It’s ok to place food on floorC 3 in to 4 in
D 4 in to 6 in Slide72
Apply Your Knowledge
3.
Which storage date
tells the stores
when to replace
this food item?
A Packing or manufacturing date
B Sell-by dateC
Best-by or Best if Used By dateD Use-by or expiration date Slide73
Apply Your Knowledge
4.
Drive
time
in unrefrigerated delivery vehicles
should be kept to less than
A You can drive as long as you like with food in car
B 90 minutes
C 60 minutesD 30 minutes Slide74
Apply Your Knowledge
5.
What
are some best practices to control pests?
A
Remove garbage as quickly as possible.
B
Leave some food outside for them incase they are hungry.C Close the lids on outside and inside waste containers.
D Leave a trail of crumbs to catch them. Slide75
Thank you!Slide76
Handwashing Gangnam Style