penn foster retail supervisor course - food manager

Layout

• Foodborne Illness / Contamination– Foodborne Illness– 6 Most Common Foodborne Illnesses– Contamination

• Hygiene– Worker Illnesses – Five steps of correct hand washing

• Time-Temperature Control & other foods– Temperature danger zone– Checking temperature of food items– Six properties of a Time/Temperature

Control for Safety foods– Ready-to-eat foods– Reduced oxygen packaged food

Here is an overview of the information you will learn in this section.

7.1

The public counts on you to limit food’s exposure to Foodborne Illnesses. Your role in the protection of food from contamination is very important. To protect food products, you need to learn the best way to safely store, prepare, handle, sell and display food in your retail environment.

At the end of this lesson, you will be able to demonstrate your knowledge of your role in the protection of food as it is stored, prepared, handled, displayed and sold in your retail environment.

7.1

Alex, a cute red-haired boy, loved the world and everything in it. He had graduated from kindergarten, and the sky was the limit for him. Six months later, Alex ate a hamburger; a common event that we all do; but for Alex this meal was deadly. Alex became infected with a strain of E. Coli from the meat; he died four days later.

The Centers for Disease Control found that over 200,000 people are admitted to the hospital and 2000 die each year due to foodborne illnesses such as E Coli.

Read Alex’s Full Story at http://www.foodsafetynews.com/2014/08/victim-stories-make-food-safety-real-for-the-public/#.WA4lVOgrKM8Learn about the nonprofit his mother started after his death at: http://www.stopfoodborneillness.org/about-us/

7.1

http://www.foodsafetynews.com/2014/08/victim-stories-make-food-safety-real-for-the-public/

http://www.foodsafetynews.com/2014/08/victim-stories-make-food-safety-real-for-the-public/

http://www.stopfoodborneillness.org/about-us/

Temperature Danger Zone

The temperature danger zone is between 41⁰-140⁰F (4⁰-60⁰C).

The danger zone is the temperature range that allows for the rapid growth of bacteria in food.

Most harmful microorganisms are destroyed at temperatures between 140⁰ to 165⁰F (60⁰-74⁰C).

Harmful microorganisms can double in numbers in temperatures between 70⁰-140⁰F (21⁰-60⁰C)

7.1

Time/Temperature Control Safety properties

There are six (6) properties that Time/Temperature Control for Safety food have. Those properties are:

protein contentlow acidneeds refrigerationrequires cookingexposed to oxygencontains moisture

Make a word using the first letters of each of these properties.

Flashcard Content Continued

Term/Concept (Front of Card)

Definition/Significance(Back of Card)

Bare hand contact with ready-to-eat food

Bare hand contact is only allowed if food is later cooked to a safe temperature. All other times you MUST use gloves, tongs, or deli paper when handling all ready-to-eat foods.

Reduced oxygen packaged foods

Reduced Oxygen Packaged (ROP) food is processed or packaged so that the packaging contains little oxygen.

Shelf life for reduced oxygen packaged foods

Maximum shelf life is fourteen (14) days from the date of packaging

Reduced oxygen packaged foods spoilage danger

Harmful microorganisms will continue to grow slowly, but food does not have the tell-tale signs of spoilage.

Temperature for reduced oxygen packaged food

Refrigerate reduced oxygen packaged foods at 41⁰F (5⁰C) or freeze at 0⁰F (-18⁰C) and monitor the temperature frequently.

7.1

Lesson Layout

• Transportation– Transportation hazards to food– Transport vehicle safety

• Receiving Deliveries– Guidelines for receiving deliveries– Loading dock guidelines– Receiving foods– Storage order after delivery– Rejecting foods

• Food Storage– Storage of food– Storage locations– Refrigerated storage levels– Repackaging for storage– First In – First Out practice

• Pest Control– Pest prevention– Types of pests– Signs of pest– Pest control operators


7.2

Hazard To Food During Transportation

Food moves through a chain of control from the original processor or manufacturer through holding and transfer stations and finally to the end retail storefront where it is bought by the consumer. It must be protected at each point along this path to the consumer.

Take a minute to review this information.

A foodborne illness is a disease that can be prevented and is caused by eating food contaminated with harmful microorganisms.

Contamination happens when food is exposed to anything that is not meant to be a part of that food item.

The temperature danger zone is the range of temperature when harmful microorganisms grow quickest 41⁰-140⁰F (4⁰-60⁰C).

7.2

The greatest risk to food during transportation is _______.

Greatest Delivery Risk

[Drag the correct answer here]

Hazardous backhaul cross contamination

Poor control over holding temperatures

Worker hygiene

Pest infestation

Types Of PestsThe Food and Drug Administration separates pest into three major types. Category One pests need extra attention because they are known to spread diseases, live around humans, and are known to enter buildings.

Category One Pests• Most harmful pest and know to spread foodborne illnesses• Live around people and enter buildings seeking food, water and

shelter• Flies, ants, cockroaches, mice, rats, birds, bats, squirrel, dogs and cats

Category Two Pests• Drawn by presence of food and water • A sign of unsanitary conditions or poor cleaning practices• Silverfish, Argentine ant, flour beetle

Category Three Pests• Low priority because does not create a health risk• Are not a sign of unsanitary conditions• Ladybugs, grasshoppers, and aphids

7.2

Signs of pest

Match these signs of pest to the pest that creates them.

[Use this for Drag and Drop]

Maggots (fly larvae) in garbage

Strong oily or musty smell

Nest made of chewed paper

Piles of dirt or sand

Small holes in product bags or boxes

Rats or mice

Beetles & other insects

Ants

Cockroaches

Flies<drag here>

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How to handle out of date (expired) food

Any food that is out-of-date must be removed from the good stock area of your inventory. Your store will have a method to record items that were not sold and had to be thrown out. Be sure to mark out-of-date items and store them separately

Labels for stored food All stored food should be easily identified by a label that contains the use-by date and the common name of the food

Opened can goods Once a food can is opened, it can no longer be used to store food. The unused contents should be emptied into a clean food quality storage container.

Repackaging food products

If you must repackage food products, use food quality storage containers and plastic bags . You can also wrap the product in food quality paper or aluminum foil.

7.2

Lesson Layout


Food Preparation Separate food for safety Using food service gloves Washing food before preparation Approved thawing methods Types of thermometers Calibrating thermometers Microwave cooking & reheating Cooling guidelines

Cleaning & Sanitizing Clean as you go practice Cleaning facilities Cleaning schedule Sanitizing food contact surfaces Manual dishwashing Machine dishwashing & sanitization Storing clean equipment Storing cleaning supplies

7.3

Wash food under clean and slightly warm running water.

Pull apart leafy greens and other bushy vegetables to rinse thoroughly.

Drain water from the food before using it.

Wash and dry pieces of meat to remove bone fragments.

Look for signs of spoilage or pest infestation. If you see signs of this discard the food item.

Washing Food Before Use

As you learned, food can be contaminated by physical items such as hair and dirt. You should always wash food before you begin to prepare it. Washing the food removes contaminants and gives you a chance to check the item for quality.

7.3

Raw & Shellfish Tags


120 Days90 Days30 Days14 Days

Fish that will be used for eating raw (sushi) and shellfish (oysters, mussels, clams and scallops) require tags be with the food on delivery.

These tags must be kept for how long afterthe last of the product was used or sold?

Cleaning supplies and chemicals should be stored away from any possible contact with food items.

This area should include a utility sink for filling buckets and cleaning mops.

The area should have a floor drain for disposing of dirty water. This is the only place water from cleaning should be dumped.

After being washed, cleaning tools should be allowed to air-dry. You should hang tools such as mops, brooms, and brushes on hooks in this area.

Storing Cleaning Supplies7.3

Scrape or soak dishes

Sanitize completely submerging dishes

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Manual Dish Washing Steps

Put these steps into order for manual dishwashing

Rinse in110⁰F (43⁰C)

Wash in110⁰F (43⁰C) water with detergent

First Step

Last step

Dry items and store correctly

Drag here




Appliance Thermometer

Designed to clip or hang from racks in oven, refrigerator, and freezer. Oven thermometers can read between 100⁰-600⁰F

Deep Fry / Candy Thermometer

Designed for use with temperatures between 100⁰-400⁰F

Calibrate The process of checking equipment to make sure it is working properly. For thermometers the reading of temperature is checked against freezing liquid or boiling liquid.

Ice water calibrate process

Fill a container with finely crushed ice Add clean distilled water to top of ice Stir well Insert at least 2 inches of thermometer stem into center of liquid Do not touch sides or bottom of container Read temperature of 32⁰F (0⁰C) after 30 seconds

7.3

7.4 Lesson Layout


Food Display and Holding Retail Practices Food Bar and Buffet Controls Self-Service Beverage Centers Customer Owned Refill Containers Holding Guidelines 4 and 6 Hour Control Ice Guidelines Food Labels

Person In Charge Certified Food Protection Manager Person In Charge Responsibilities Food Handling Process Your Food Process Paperwork to Keep

Self-Service Beverage Center

Most stores will have a self-service beverage area . The equipment you use for dispensing liquids and ice should be designed to avoid contamination.

Dispensing equipment must be designed to protect the ice and liquid delivery area from dust and insects with a self-closing door.

Equipment should include waste drains that have an automatic shut-off when full.

Equipment should only discharge ice or beverage with a manual method of a bar, button or other sensor.

Equipment should be designed to prevent the lip of a customer’s cup from touching the delivery system.

NOTE: Offer condiments such as sugar, creamer, or other items packaged as individual servings.

7.4

Critical Control Points

A critical control point is the time, action, or behavior taken when handling food that can open the food up to exposure to harmful microorganisms or cross contamination.

As you have already learned, contamination can happen during;DeliveryStoragePreparationCookingCoolingReheatingHolding

Contamination can be caused by; Biological Physical Chemical Parasitical Fungi / Toxins

7.4

Determine Your Food Process

Most of the food you serve in your store will fall into one of three processing categories. For each of the items you serve, you need to decide which of the three processes fits that food item.

Create a separate process for each different food item you offer for sale. Document how you plan to handle each of the different foods. Review these processes and update them as needed.

Process One Process Two Process Three No Cook Same Day Service Complex Preparation

7.4

Process OneNo Cook

Process TwoSame Day Service

Process ThreeComplex Preparation

Match these food items to the process used to control hazards.


Cooked hamburger Salad Greens

Large roastFried Chicken Spaghetti SauceYogurt

Hazard Control




Critical control point

A critical control point is the time, action, or behavior taken when handling food that can open the food up to exposure to harmful microorganisms or cross contamination.

Process one – No cook

• Foods may enter the danger zone but do not pass through to the cooking zone

• Parts of this food item are received raw but will not be cooked before service

• Foods may be cooked by a processor before sending to the retail store

Process two – Same day service

• Foods enter the danger zone and pass through into the cooking zone one time

• Food is cooked and held hot until served or served immediately

7.4

penn foster retail supervisor course - food manager

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