Mason County Health

DepartmentFood HandlersFood Handlers Training ClassTraining Class

Food Housing/Institutions Milk Child Care Restaurant Mobile Home Parks Grocery Hotels Temporary food Bed and Breakfast

Recreation Water Parks Bottled Campground Individual Wells Pools Community Fair/festivals

Sewage Training/Education Individual Disaster Preparedness Subdivision Disease Control/ Epi Home Aerator Rabies Sewage Cleaners Tattoo Studios

Why Are You Here?

Receive training onReceive training on Proper food handling

Food storageServing food

Employee healthObtain card that expires every 3 years

Prevent Foodborne illness in the community

Why Practice Food Safety?

The health of everyone eating food depends on the food employee’s

actions.

Sloppy food preparation can result in

FOOD POISONING

What is Food Poisoning / What is Food Poisoning / Food borne Illness?Food borne Illness?

A disease that is carried or transmitted to humans by food containing harmful substances.

Food PoisoningFood Poisoning ISIS A Big A Big DealDeal

• Over 250 known organisms & Over 250 known organisms & agentsagents

76 million cases in the US76 million cases in the US 5,000 deaths in US yearly5,000 deaths in US yearly 8th leading cause of death 8th leading cause of death

worldwideworldwide 3rd most common illness 3rd most common illness

complaintcomplaint Everyone is at riskEveryone is at risk

Factors Causing Factors Causing Foodborne IllnessFoodborne Illness

Infected Infected employees who practice poor personal hygiene at work employees who practice poor personal hygiene at work (this (this is the #1 cause of illness)is the #1 cause of illness)

2. 2. Failure to properly Failure to properly coolcool food food

3. 3. Failure to thoroughly heat or Failure to thoroughly heat or cookcook foodfood

4. 4. Allowing foods to stay too long at temperatures favoring bacterial Allowing foods to stay too long at temperatures favoring bacterial growth growth (danger zone 41-135(danger zone 41-135° ° F)F)

5. 5. Failure to reheat cooked foods to temperatures that killFailure to reheat cooked foods to temperatures that kill bacteria bacteria ((reheat to 165reheat to 165°° F or above) F or above)

6. 6. Cross-contaminationCross-contamination of cooked food by raw food, improperly of cooked food by raw food, improperly cleaned equipment, or employees whocleaned equipment, or employees who mishandle foodmishandle food

What Bacteria Needs To What Bacteria Needs To Grow.Grow.

FoodAcidity

Time

Temperature

Oxygen

Moisture

Common symptoms include:Common symptoms include:

Abdominal Pain NauseaAbdominal Pain NauseaVomiting DiarrheaVomiting DiarrheaHeadache FeverHeadache FeverCrampsCramps Chills Chills

Staph Found in cuts, sores, pimples, throat Found in cuts, sores, pimples, throat

infections, and on the skin.infections, and on the skin.

Spreads from people handling food.Spreads from people handling food.

Is heat resistant.Is heat resistant.

Foods: meat, poultry, salads, cheese Foods: meat, poultry, salads, cheese egg products, starchy salads, egg products, starchy salads, custards, cream filled desserts.custards, cream filled desserts.

Salmonella Found in infected meat, poultry, eggs, Found in infected meat, poultry, eggs,

fish, and unpasteurized milk.fish, and unpasteurized milk.

Spread by undercooked food, and Spread by undercooked food, and cross contamination. cross contamination.

Cook food thoroughly.Cook food thoroughly.

Keep raw and cooked food separate.Keep raw and cooked food separate.

Clostridium Perfringens

The buffet or picnic germ. Grows rapidly in large portions of food

that are cooling slowly. Can also grow when food is not held at proper holding temperatures.

Keep hot food over 135° F. Keep cold food under 41° F. Cool and reheat food properly.

Clostridium Botulinum Clostridium Botulinum “Botulism”“Botulism”

Occurs in improperly canned foods; home Occurs in improperly canned foods; home canned or commercially canned.canned or commercially canned.

Warning signs are: clear liquids turned milky, Warning signs are: clear liquids turned milky, cracked jars, loose lids, swollen cans, dented cracked jars, loose lids, swollen cans, dented cans or lids. cans or lids.

Beware of any can that spurts liquid or has an Beware of any can that spurts liquid or has an off odor when opened.off odor when opened.

Don’t use any canned goods showing any of Don’t use any canned goods showing any of the warning signs.the warning signs.

If you suspect that you or a family member If you suspect that you or a family member has botulism symptoms, get medical help has botulism symptoms, get medical help immediately.immediately.

“Botulism” Symptoms

FATIGUEHEADACHEDIZZINESS

VISUAL DISTURBANCESINABILITY TO SWALLOW

ShigellaFood or water contaminated with fecal Food or water contaminated with fecal materialmaterialReady-to-eat foods touched by infected Ready-to-eat foods touched by infected foodhandlerfoodhandlerPersons who are infected may have no Persons who are infected may have no symptoms at all, but may still pass the symptoms at all, but may still pass the Shigella bacteria to others.Shigella bacteria to others.Incubation period 24-48 hoursIncubation period 24-48 hours

Noro - VirusReady-to-eat foods (including ice) Ready-to-eat foods (including ice) touched by infected worker touched by infected worker (poor handwashing procedures)

High percentage of food-borne illnessHigh percentage of food-borne illness

Incubation period 24-48 hoursIncubation period 24-48 hours

Personnel with infectionsPersonnel with infections

Food handling conducted by a person with a communicable disease, sores,

boils, respiratory infection, etc.

Employee ClothingHair

Must be restrained by net, cap, braidMust be restrained by net, cap, braidClothingClothing

Clean, uniforms washed dailyClean, uniforms washed dailyJewelry

None except single wedding bandNone except single wedding bandNails

Short, cleanNo artificial nails

Your Health Can Affect Others!

Do NOT prepare food if:• you have been diagnosed with a

foodborne illness• you are vomiting• you have diarrhea• you have a fever• you have a sore throat and fever• you are jaundiced• Any open sore or wound must

be covered

Wash Your Hands!Wash your hands for 20 sec. with hot

soapy water BEFORE:Handling food

Putting on clean glovesAFTER:AFTER:Using the toilet

Handling raw foodsTaking a break / smoking

Coughing, sneezing, eating, drinkingCleaning / taking out trash

As often as necessary to remove soil and contamination

Taking off glovesChanging Tasks

HAND SANITIZERS

•Hand sanitizers are not a substitute for handwashing when water and soap are readily available•Most often used as additional step in preventing spread of germs

Hand Sinks Are Important! Hand sinks must have:

Warm running water

Soap and Hand drying device

(single-use)

Nothing can be stored in front of, in or on the hand sink at any time.

NO Bare Hand ContactNO bare hand contact with foods that are ready-to-eat

Use:• Single Use-Gloves• Tongs• Deli tissue• Other utensils

GlovesSingle use only

Change between tasks

Tend to give false sense of assurance that hands are clean

Glove use is not a substitute for handwashing

Clean Wiping Cloths• Store wiping cloths in

sanitizer solution between uses.

• Sanitizer should be 50 ppm chlorine or an equivalent chemical –1 gallon water to 1-2 caps of bleach

Change sanitizer solution often!

(use test strips to measure concentration)

3 Sinks to Wash Utensils!

3 - Sink Set Up: • Wash – using

detergent and 120°F water

• Rinse – in clear warm water

• Sanitize – using 50-100 ppm chlorine or an equivalent chemical

• Air dry

Rinse

Scrape

SoakAir Dry

WASH RINSE SANITIZE

(use test strips to measure concentration of sanitizer)

Dishwashers• Wash – using

detergent and hot water 140 - 165°F

• Rinse – clear hot water

• Sanitize – • Hot water - 180°F• Chemical sanitizer –

50-100ppm chlorine or an equivalent chemical

(use test strips to measure concentration)

Food Prep and Handling• Order and obtain food from reliable source.

• Home canned foods, ice made at home or foods prepared and stored in private homes are not allowed.

• In 1938, before widespread adoption of milk pastuerization, 25% of foodbourne outbreaks were associated with milk. In 2001, less than 1%

Food Prep and HandlingWhen food shipments are received, look

for:- frozen food should be frozen, and show no signs of being wet and refrozen.- dry goods should be dry and clean.- no obvious signs of spoilage.

Food Guide Date mark PHF with a use by

date.

1. at the time of preparation, if prepared on the premises and held over 24 hours or2. at time container is opened, if obtained from a commercial food processing plant. Consume by date = 7 days or less

at 41° F.

How to Thaw - ChillThaw frozen foods the right way!

In the refrigerator

Under running cold (70°F) water

In microwave

During cooking

DO “NOT” THAW FROZEN FOODS AT ROOM TEMP

ThenImmediately

cooked

CHILL

Do NOT cool food in 5 gallon containers or

large pots!

Food Guide Hot & Cold Holding

41° F41° F or less. or less. 135° F135° F or greater or greater THIS IS THE DANGER ZONE!THIS IS THE DANGER ZONE!

Cooling Potentially Hazardous Foods

Within 2 hours: 135 to 70° F.Within 4 hours: 70 to 41° F.

ChillUse proper cooling methods

Cool all hot foods from 135°F to 70°F in 2 hours or less and from 70°F to 41°F in another 4 hours or less

Ice Bath Ice WandShallow Pans(not deeper than 2 inches)

Blast Chiller

SeparateEquipment to Food

Do NOT use the same cutting board or equipment to prepare raw meats and cooked or

ready-to-eat foods

UNLESScutting boards, equipment, utensils and hands have

been washed, rinsed and sanitized between each use!

ThermometersAll refrigerators and cold holding units must have

an accurate visible thermometer.

A probe thermometer must be readily available

Clean and sanitize before each use

If you don’t have a thermometer, how do you know the temperature?

Need one? Ask Me

Potentially Hazardous Foods

Foods that require temperature Foods that require temperature control because it is able to support control because it is able to support growth of bacteriagrowth of bacteria

Eggs, meats, poultry, fish, dairy Eggs, meats, poultry, fish, dairy foods, hot dogs, cream pies, cooked foods, hot dogs, cream pies, cooked rice, potatoes, sliced fruits, chilirice, potatoes, sliced fruits, chili

Non-potentially Hazardous foods

Includes:dry goods

cerealscookies

breads cakes

potato chipspopcorn

candy bars

Food AllergensFood Allergens

Milk, egg, fish, tree nuts, wheat, peanuts and soybeans

A food ingredient that contains protein derived from a food listed in this definition.

Temporary Food StandsTemporary Food Stands

Less than 14 consecutive days

Fairs FestivalsCarnival CircusRegatta

Concession WorkersConcession Workers

Same guidelines apply as in regular food service facilities

Handwashing FacilitiesHandwashing Facilities

Dishwashing FacilitiesDishwashing Facilities

Equipment and UtensilsEquipment and UtensilsKeep clean and sanitized

Best to use single service items and must be individually wrapped

Store utensils with food handle up

Make sure have running water dipper well for ice cream utensils

Best place to store the serving spoon is in the product being served.

Flooring/ BuildingFlooring/ Building

-- Covered structure designed to protect against dust, weather and insects.--Covered waste containers.-- Cleanable floors, no dirt, plastic, or canvas --Adequate lighting and shielded bulbs--Approved water hose from water source

Food StorageFood Storage

DryEverything off floor 6 to 8 inchesCheck datesRotate stock to prevent outdates and wasteCleanWell labeled containers that prevent water, moisture, insects and rodents to enter.

Food StorageFood Storage

Cold– Refrigerator at 41 degrees F.– Keep everything off floor and keep floor clean.– Leave airspace around items, and avoid overcrowding– Keep meats and eggs on lower racks—leakage.– Prepared foods on upper racks

• Covered• Dated• Labeled

HAVE A SAFE TRIP HOMEHAVE A SAFE TRIP HOME

““KEEP THE FOOD YOU KEEP THE FOOD YOU SERVE SAFE!”SERVE SAFE!”