employee food safety inservice: quality starts here

Association of Nutrition & Foodservice Professionals Inservice Series

Adapted from DMA Classroom Education Course, Second Edition, by Susan Davis Allen, MS, RD, updated 2012© 2012, Association of Nutrition & Foodservice Professionals, St. Charles, IL Phone. 800.323.1908www.ANFPonline.org

Employee Food Safety Inservice: Quality Starts Here | Receiving & Storage

H O W T O U S E T H E S E M AT E R I A L S

In addition to lecture and discussion notes, this packet includes:

Promotional flyer.

Pre-test/post-test.

Handouts.

Attendance sheet.

Certificate of completion.

This inservice has been designed to be 30 minutes in length and to be used as a tool to train foodservice employees. We have written an outline for what we see as important steps in studying this inservice topic. However, it’s up to you to prepare in advance and tailor your inservice to your employees. Consider:

Employees’ backgrounds and experience levels.

Problems or areas for improvement specific to your facility.

Specific department or facility policies relevant to this topic.

Specific local standards relevant to this topic.

While planning how you’ll approach your inservice, keep in mind that participants remember:

70% of what they talk over with others — discussion.

80% of what they use and do — projects, scenarios.

95% of what they teach others — one-on-one training, student presentations.

The more involved and focused participants are, the more they will absorb. It is important to keep communication flowing throughout the lecture by continuously involving the participants. You can accomplish this by asking questions, having participants read handouts aloud, and asking for examples of concepts and standards.

To be fully effective, training should begin on a new employee’s first day. Then it should be continually reviewed — even for long-term employees. And, you can strengthen lessons learned by setting a good example, actively enforcing policies, and recognizing and rewarding a job well done.

Quality Starts Here | Receiving & Storage© 2012, Association of Nutrition & Foodservice Professionals


I N S E R V I C E O B J E C T I V E S :

This lesson addresses techniques for assuring safety of food through the early stages of the flow of food: receiving and storage. After completing this session, employees will be able to:

Recognize the importance of receiving and storage procedures to ensure quality and safety.

Enforce quality/safety criteria when receiving foods.

Use safe food storage procedures.

I N S E R V I C E O U T L I N E

Optional Pre-Test: 5 Min

Resources & Supplies

Pre-test/Post-test

Outline

Optional: Ask participants to complete the pre-test. Tell them you will re-visit these questions at the end of the session.

Lecture & Discussion | 5 Mins


Handouts: Storage Tips

Outline

Quality of food.

We select vendors that follow food safety guidelines.

• Inspected by an independent source.

• Supply written proof of government inspected meats.

• Use refrigerated trucks (frozen — should have freezer sections in trucks).

• Allow us to set the delivery times.

• HACCP system in place.

Purchase specifications lay groundwork for receiving safe, wholesome food.

Purchase specifications include criteria for:

• Delivery temperatures: 41° F or below for refrigerated products; 0° F for frozen.

• Desired grades (where applicable).

On the receiving dock, receiving employees are the gatekeepers. You ensure that:

• Food is safe.

• Food meets quality standards.

• Quantities and products are correct.

Receiving procedures:

• Check food in immediately upon delivery.

• Verify quality.

• Check temperatures of refrigerated or frozen foods.

• Check for inspection stamps and date codes.

• Verify by color, odor, touch, and package condition that meats, poultry, and eggs are fresh.

• Look for obvious signs of insect infestation and/or spoilage in produce.

• Inspect canned foods for dents, swelling, rust, or leakage.

• For modified atmosphere packaged (MAP) foods: check time temperature indicator strip, check expiration date, check for air bubbles (there should be none).

• Refuse/return any foods that do not meet quality & safety standards.

Examples of quality for meat:

• Color: bright, no discoloration.

• Odor: free from sour smell (note: Kryovac meats have unpleasant odor upon opening).

• Touch: not slimy or sticky.

• Package: good condition, not broken or soiled.

Examples of quality for poultry:

• Color: no purple or green, wings not dark.

• Odor: should smell clean.

• Touch: not sticky, especially under wings.

Examples of quality for seafood and fish:

• Color: no iridescence.

• Odor: not excessively fishy, no ammonia smell on shellfish.

• Touch: not soft or flabby meat.

• Package: paper not slimy or discolored, carton should not have ice crystals.

Examples of quality for eggs:

• Color: shells not cracked or dirty.

• Package: check packing date for freshness.

Examples of quality for dairy products:

• Color: cheese should be free of mold.

• Odor: sweet smell, not sour or “old”.


• Package: check expiration date.

Examples of quality for fresh produce:

• Color: bright, appropriate for item, no mold or wilt.

• Touch: not soft or spoiled feeling, dry.

• Package: free from signs of insects such as spider or roach sacks.

Examples of quality for frozen foods:

• Touch: frozen solid, not partially thawed.

• Package: no ice crystals, dry.

Examples of quality for canned goods:

• Color: no off color or formation of foam or milky liquid.

• Odor: no unusual odor.

• Package: no swelling, leakage, rust, or dents along seal.

Examples of quality for dry goods:

• Package: not broken or open; dry; free from signs of insects.

Storage:

• Label, date and store foods according to the First In, First Out (FIFO) principle [define].

• Store refrigerated and frozen food immediately upon delivery.

• Store in designated areas only.

• Adequate air circulation and lighting are essential.

• Storage temperatures: • dry storage: 50° F to 70° F. • refrigerated storage: 41° F or below. • freezer storage: 0° F or below.

Storage practices:

• Food must be 6” above floor on clean, slatted shelving.

• Food should be stored 18” from ceiling to allow for air circulation and proper sprinkler functioning.

• Avoid cross contamination. Example: raw foods are not stored above ready-to-eat foods in a cooler.

• Do not line shelves with foil. This prevents air circulation.

• Do not over-crowd foods.

• Store in original packaging.

• Keep chemicals in separate areas from food.

• Monitor temperatures of storage areas; log; advise supervisor if you see a problem.

Thermometer accuracy: A calibrated thermometer ensures we are measuring temperatures correctly, and is required by health regulations.

Distribute handout: Storage Tips.


A C T I V I T Y | I N S P E C T A S T O R E R O O M | 1 0 M I N .


Handout: Storage Checklist.

Outline

Distribute Handout: Storage Checklist.

Take a walk through a foodservice storage area and let employees be the inspectors. Ask them to complete the checklist.

A C T I V I T Y | C A L I B R AT E A T H E R M O M E T E R | 5 M I N .


Bi-metal stemmed thermometers.

Foam cups.

Crushed ice.

Pliers.

Handout: How to Calibrate a Thermometer.

Outline

Distribute Handout: How to Calibrate a Thermometer.

Divide employees into small groups. Have employees practice calibrating thermometers.


P O S T- T E S T & C L O S I N G | R E V I E W | 1 0 M I N . Resources & Supplies

Pre-test/Post-test.

Attendance Sheet.

Certificates of completion.

Outline

Distribute copies of the post-test.

Ask participants to complete the post-test. (If you also used this as a pre-test, ask participants to review their answers.) Review questions and answers.

Correct answers are: 1. B; 2. D; 3. C; 4. B; 5. A

Ask each participant to name a key point discussed today. Review any other key points not mentioned.

Ask each participant to sign the attendance sheet.

Distribute certificates of completion.


P R E - T E S T / P O S T- T E S T | QUALITY STARTS HERE | RECEIVING & STORAGE

Select the best answer for each question.

1. Milk just pulled from the walk-in is dated 7/10. The milk behind it is dated 6/25. What’s wrong?

A. Nothing; this is fine.

B. We are not following “the first in, first out” rule.

C. We are not following “the last in, first out” rule.

D. Milk should not have dates on it.

2. What temperature should cheese be when we receive it?

A. 60° F or below

B. 51° F or below

C. 45° F or below

D. 41° F or below

3. Which of the following is a good practice for the walk-in refrigerator?

A. Line shelves with foil to keep them clean.

B. Place raw meats on the top shelf, above fruits and vegetables.

C. Check and log the temperature of the refrigerator regularly.

D. Place foods on the floor, where it is coldest.

4. Which of the following foods would you reject at the receiving dock?

A. Undented cans

B. Frozen corn with ice crystals

C. Crisp celery

D. Uncracked eggs

5. Bulk flour should be stored in:

A. Labeled, sanitary containers with tight-fitting lids

B. Old sour cream containers

C. The bakery cook’s work drawer

D. The freezer


S T O R A G E T I P S :

• Label & date

• Practice FIFO

• Store refrigerated & frozen foods immediately

• Ensure adequate air circulation

• Ensure adequate lighting

• Control temperature

• Elevate dry storage: 6” above floor, clean shelving

• Avoid cross contamination

• Separate chemicals


S T O R A G E C H E C K L I S T:

Directions: Use the checklist below to survey a food storage area. Write recommendations for areas that have “no” checked.

Recommendations:

Yes No

Waste or water lines are not located over storage areas

Floor racks or platforms are removable and at least 6” from the floor

Foods are raised at least 6” off floor in coolers/dry storage

Loose and unwrapped foods are stored in rodent/insect-proof containers

Ice storage compartments are of approved construction and are kept clean and covered

Compartments, containers, etc. are completely emptied and cleaned before refilling

Staple foods (e.g. sugar and flour) are stored in metal or plastic containers with tight-fitting lids; labeled

Storage area temperatures are correct and maintained (e.g. dry storage: 50° - 70°F • freezer: 0°F or below • cooler: 41°F or below)

Foods are rotated according to the FIFO system

Foods are labeled, dated; foods in cooler have a date marking

Foods are stored for appropriate times

Refrigerator shelving is slatted

Spills are cleaned up immediately

Silverware is stored in clean compartments with handles pointed outward

Glasses and cups are stored on clean dry surfaces, inverted without nesting, and protected from dust and dirt

Tableware and glasses are examined for chips and cracks

Brooms, mops, brushes, pails, soap and detergent properly stored

Sanitary storage of clean linens; kept clean and orderly



H O W T O C A L I B R AT E A T H E R M O M E T E R :

• Fill an insulated container (like a foam cup) FULL of potable, crushed ice

• Add COLD water

• Allow time for mixture to come to 32° F (about 4-5 min.)

• Insert a bi-metal stemmed thermometer into the “geothermal” center of the cup (away from the bottom and side)

• Hold thermometer until the temperature stabilizes; record temperature

• Repeat two times to verify reading

• If thermometer is not 32± 2° F, use pliers on the nut under the top of the thermometer to adjust temperature to 32° F

I N S E R V I C E AT T E N D A N C E S H E E T

Quality Starts Here: Receiving and Storage Day/Date: Time: Location: Who Should Attend:


I N S E R V I C E AT T E N D A N C E S H E E T

Quality Starts Here: Receiving and Storage

Date/Time________________________ Instructor_____________________________

Attendee Name Signature


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employee food safety inservice: quality starts here

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