Improving Food SafetyImproving Food Safety

Working together.Working together.

If Newton (or Massachusetts) If Newton (or Massachusetts) banned trans fats…banned trans fats…

…how would it affect you?…how would it affect you?

Do you know how to find out Do you know how to find out if there are trans fatsif there are trans fats in your cooking oils? in your cooking oils?

Step One – check the ingredientsStep One – check the ingredients

Step two – check theStep two – check the Nutrition Facts Nutrition Facts

New York City hasNew York City has a useful website a useful website

to help restaurants to help restaurants find trans fat free products:find trans fat free products:

http://www.citytech.cuny.edu/notransfatnyc/http://www.citytech.cuny.edu/notransfatnyc/

Manager responsibilitiesManager responsibilities

• Providing a Person –in-Charge• Employee health• Food hazards identification• Cooking and holding temperatures• Cooling• Cross Contamination prevention• Establishing Cleaning procedures and

schedules

Manager responsibilitiesManager responsibilities

• Establishing cleaning procedures

• Adequate operating equipment

• Storage of toxics

• Knowledge of Food code and food safety principles

• Notify Department of changes in operation or equipment

• Notify Health Department of Emergencies

When is a Certified manager When is a Certified manager required?required?

• A Certified Food Manager (CFM) has to be in charge at all times except for brief abscences ( approx 90% of the time) eg : bank trip, lunch

If the Certified manager is not If the Certified manager is not present , then what?present , then what?

• When the Certified manager is not present a Person must be designated as being in charge and must have the same food safety knowledge as the CFM

Employee HealthEmployee Health

• Food managers must train employees about illnesses/conditions that must be reported to them and actions they should take. Some conditions require notification of the Health department

Employee HealthEmployee Health

• Conditions– Diarrhoea, Fever, Vomiting, Jaundice Sore

throat with fever, Open cuts bruises on hands wrist or other exposed part of the body

• Diagnosed illnesses– Salmonella typhi ( typhoid Fever), E.coli,

Salmonellosis, Shigella, Hepatitis A Entamobea histolytica, Camplobacter, Cryptospiridium, Giardiasis,Heamolytic Uremic Sundrome, Yersinosis, Cyclospora

Employee HealthEmployee Health

• Diagnosed illnesses– Salmonella typhi ( typhoid Fever), E.coli,

Salmonellosis, Shigella, Hepatitis A Entamobea histolytica, Camplobacter, Cryptospiridium, Giardiasis,Heamolytic Uremic Sundrome, Yersinosis, Cyclospora

What if the employee is sickWhat if the employee is sick

• Know and recognize symptoms and what actions to take, when to exclude employee or restrict duties

• If in doubt call Health Department we can give you guidance.

Pre-operational checksPre-operational checks

• Develop checklists to ensure– Sanitizer in place at correct concentration– Cold and Hot Holding equipment at required

temperature– Work surfaces and, hand-sink clean and properly

equipped– Outer openings closed– Food packed at proper limits in holding cases and

utensils provided

Operational set upOperational set up

• Train employees to handle ready to eat food properly (No Bare hand contact)

• Use portion control and by meal set up for working units

• Control refrigerated food in preparation for product: prepare product on a continuous basis and take out what can be prepared in 15 minutes

Changes in operationsChanges in operations

• Health department must be notified if you are making significant establishment or menu changes eg :– remodeling – adding another type of protein type of food or cooking

process– adding new or replacing old equipment

• Allows us to give you best advice available and to prevent delays in changes

EmergenciesEmergencies

• Develop plans to deal with emergencies:– Extended Power interruption– Extended Water interruption– Fires– Equipment failure– Sewage back-up and flooding

What can we do?What can we do?

• Plan

• Train employees

• Implement plans and procedures

• Review and update on an ongoing basis

PERSONAL HYGIENEPERSONAL HYGIENE

• Poor Personal Hygiene is the #1 cause of Foodborne Illnesses in Restaurant.

• Every Year in the United States, Foodborne Illnesses Cause:

• 76 Million People to get Diarrhea and Upset Stomachs

• 325,000 People to be Hospitalized

• 5,000 Unnecessary Deaths

• Examples of Some Foodborne Illnesses are: Hepatitis A, Staphylococcus, E.Coli, and Norwalk Virus

QUESTION ??????QUESTION ??????

WHAT ARE SOME EXAMPLES OF POOR

HYGIENE?

EXAMPLES OF POOR HYGIENEEXAMPLES OF POOR HYGIENE

• Touching your Face or Hair• Wearing Soiled Uniforms• Not Wearing Hair Restraints• Chewing Gum• Eating in Food Preparation and Storage Areas –

Drinks not Covered or Stored Properly• Not Bathing• Smoking

GLOVESGLOVES

• When you Wear Gloves, Wear Gloves the Right Way!

• Bare Hand Contact is NOT ALLOWED on Ready-to-Eat and Cooked Foods.

1. Wear Food Service Gloves, Utensils or Deli Tissues when Handling Ready-to-Eat Foods.

2. Always Wash your Hands BEFORE putting on Gloves. Your Hands Sweat in the Gloves which can Produce Bacteria.

3. Change your Gloves Anytime you would Need to Wash your Hands.

4. Change your Gloves when they are Torn or Soiled.

• Wearing Gloves is NO SUBSTITUTE for Clean Hands. Wash your Hands and Change your Gloves Often.

WHEN WOULD YOU HAVE TO WHEN WOULD YOU HAVE TO WASH YOUR HANDS?WASH YOUR HANDS?

• AFTER• Touching your Body, Face, Sneezing and Clothing• Using the Toilet• Eating, Drinking and Smoking• Handling Dirty Equipment or Utensils• Handling Raw Food• Handling Garbage• Any Other Activity that Contaminates your Gloves

WHERE DO WE WASH OUR WHERE DO WE WASH OUR HANDS?HANDS?

• Where – ONLY at a Hand sink

– Sinks Must be Designated for a Specific Task

• A Hand sink is for Hand Washing ONLY and is NOT to be used for Any Other Purpose.

HOW SHOULD YOU WASH YOUR HOW SHOULD YOU WASH YOUR HANDS?HANDS?

• Wet your Hands with Warm Running Water.

• Lather with Soap and Scrub between Fingers, on the Backs of your Hands and Under Nails.

• Wash for at Least 20 Seconds. Sing “Happy Birthday” to yourself Twice.

• Dry Hands. Use Single-Use Paper Towels.

• Use a Paper Towel when you Turn Off the Tap.

• Hand Sanitizers are to be Used ONLY in Conjunction with Hand washing.

• They are Not a Substitution for Hand Washing.

DRINKSDRINKS

• If Employee’s are Allowed to Drink in Preparation Areas, the Cup MUST have a Cap and Straw or a Cap with an Opening for Hot Beverages.

• The Cup should be Stored in a Manner which does not Contaminate Food, Prep and Equipment.

JEWELRYJEWELRY

• While Preparing Food, Food Employees May Not Wear Jewelry on their Arms and Hands.

• Only a Plain Ring such as a Wedding Band May be Worn.

FINGERNAILSFINGERNAILS

• Food Employees Should Keep their Fingernails Trimmed, Filed and Maintained so the Edges and Surfaces are Cleanable and Not Rough.

• Fingernail Polish or Artificial Fingernails May Not be Worn Unless Intact Gloves in Good Repair are Worn.

CLOTHNGCLOTHNG

• All Food Employees Shall Wear Clean Outer Clothing to Prevent Contamination of Food, Equipment, Utensils, Linens and Single Service and Single-Use Articles.

• Aprons Should be Removed when Going Outside, Entering the Bathroom and when Contaminated.

EATINGEATING

• Employees Shall ONLY Eat in Designated Areas where the Contamination of Exposed Food, Clean Equipment, Utensils, Linens and Unwrapped Single-Service and Single-Use Articles Can Not Result.

HAIRHAIR

• Employees with Long Hair should have a Hair Restraint.

CLEAN HANDS KEEP CLEAN HANDS KEEP CUSTOMERS COMING BACK!CUSTOMERS COMING BACK!

• DON’T FORGET TO WASH HANDS AND CHANGE GLOVES OFTEN.