servsafe ® food handler course presentation. food safety is important

ServSafe® Food Handler Course Presentation

Food Safety Is Important

Concepts You Will Learn

• How food becomes unsafe• Your role in keeping food safe


Food Safety Hazards


Page 1

X X X

Poor Personal Hygiene:

• Transferring pathogens from your body to food

How People Make Food Unsafe

Page 2

X

Time-Temperature Abuse:

• Letting food stay too long at temperatures that are good for pathogen growth


Page 2

X

Cross-Contamination:

• Transferring pathogens from one surface or food to another


Page 2

X

Poor Cleaning and Sanitizing:

• Letting food come into contact with contaminated surfaces


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X

Good Personal Hygiene

What is the problem it could cause?

Leaving raw chicken breasts on a prep table:

__A. Time-temperature abuse__B. Poor personal hygiene__C. Cross-contamination__D. Poor cleaning and sanitizing

Page 2



Sneezing on a salad:


Page 2



Rinsing off a cutting board after cutting raw chicken and then using it to slice tomatoes:


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Scraping off baked-on food from an otherwise clean plate:


Page 2

Do NOT:• Transfer pathogens from your body to

food• Let food stay too long at temperatures

good for pathogen growth• Transfer pathogens from one surface to

another

Do:• Keep everything clean • Clean and sanitize anything that

touches food

Your Role in Keeping Food Safe

Page 3


• How and when to wash your hands• Where to wash your hands• Other hand-care guidelines• What to wear• Other important practices



Show What You Know!

• Please stand up• State one fact about personal hygiene

when you catch the ball • Toss the ball to another person


How to wash your hands

• Hands can transfer pathogens to food• Handwashing is a critical step for avoiding

food contamination

Page 5




• Handwashing should take about 20 seconds

“Happy birthday to you, happy birthday to you…”

“Happy birthday to you, happy birthday to you…”

Page 5



Step 1: Wet hands and arms

• Use running water as hot as you can comfortably stand

Page 5



Step 2: Apply soap

• Apply enough to build up a good lather

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Step 3: Scrub hands and arms vigorously

• Scrub them for 10 to 15 seconds• Clean under fingernails and between

fingers

Page 5



Step 4: Rinse hands and arms thoroughly

• Use running water

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Step 5: Dry hands and arms

• Do NOT use your apron or uniform• Do use a single-use paper towel or a

hand dryer

Page 5



After washing your hands use a paper towel to:• Turn off the faucet• Open the restroom door

Page 5


Using Hand Antiseptics

If you use hand antiseptics:• NEVER use them in place of handwashing• Use an antiseptic after washing hands• Wait for the antiseptic to dry before

touching food or equipment• Follow manufacturer’s directions

Page 6


Wash your hands after:

• Using the restroom• Touching your hair, face, or body

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• Handling raw meat, poultry or seafood (before and after)

• Touching clothing or aprons

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• Taking out garbage• Sneezing, coughing, or using a

tissue

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• Handling chemicals that can make food unsafe

• Smoking

Page 7



• Clearing tables or busing dirty dishes• Eating or drinking

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• Handling money• Chewing gum or tobacco

Page 7


Wash your hands:

• Before putting on gloves• After touching anything that may

contaminate hands

Page 7


Check Your Handwashing Savvy:

When must you wash your hands?

__A. After handling raw chicken

__B. Before putting on new gloves

__C. Before taking a break

__D. After taking out garbage

Page 7


Check Your Handwashing Savvy:

When should you use hand antiseptic?

__A. When you can’t wash your hands

__B. Before washing your hands

__C. After washing your hands

__D. After taking out garbage

Page 7


Where to wash your hands

• Wash your hands only in a designatedhandwashing sink

Page 8



• Do not use handwashing sinks for other things

– NEVER dump dirty water in them

– NEVER prep food in them

Page 8

X



• Keep handwashing sinks easy to clean

– NEVER stack food, equipment, or supplies in them or in front of them

Page 8

X


Stocking The Handwashing Sink

• A stocked sink should have:

– Warm running water

– Soap

– Single-use paper towels

– Garbage container• If these items aren’t stocked, tell your

manager

Page 8


Handwashing Sink:

Which sink should NOT be used to wash your hands?

Page 8


Handwashing Sink:

What must a stocked handwashing station have?

__A. Hand lotion__B. Soap__C. Garbage container__D. Sponge__E. Single-use paper towels__F. Warm running water

Page 8


Using Gloves The Right Way

• Use the correct gloves

– Only use single-use gloves when handling food

Page 9



• Make sure the gloves fit your hands– They should not be too tight or too

loose

Page 9



• Never rinse, wash, or reuse gloves

Page 9

X



• Wash your hands before putting on

gloves and when changing to a new

pair

Page 9


Gloves should be changed:

• As soon as they become dirty or torn

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• Before beginning a different task

Page 9



• After handling raw meat, seafood, or poultry, and before handling ready-to-eat foods

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• At least every four hours during continual use

• More often if necessary

Page 9


Hands and Nails:

Page 10


Hands and Nails:

Page 10

X


Hands and Nails:

Page 10


Keeping It Safe:

What did Alicia do wrong?

__A. Washed her hands before putting on gloves

__B. Rinsed her gloves before they became too dirty from working with hamburger meat

__C. Began chopping lettuce after forming hamburgers without changing gloves

__D. Washed her hands and changed gloves when she noticed a small tear in a glove she was wearing

Page 10


Keeping It Safe:

Which practice is unsafe?

__A. Washing hands and putting on new gloves after cutting up raw chicken

__B. Putting the same gloves back on after another task

__C. Prepping food with French-manicured nails

__D. Working with a tiny unbandaged cut

Page 10


What to wear:

• Always wear a clean hat or other hair covering when:

– Prepping food

– Working in prep areas

– Working in areas used to clean utensils and equipment

Page 11


What to wear:

• Wear clean clothes every day

–This includes chef coats and uniforms

Page 11


What to wear:

• Remove aprons and store them in the right place when leaving prep areas

–Before using the restroom

–Before taking out garbage

Page 11


What to wear:

• Remove jewelry from hands and arms:

–Before prepping food

–When working around prep areas

• Do NOT wear:

–Rings, except for a plain metal band

–Bracelets, including medical bracelets

–Watches

Page 11


It’s what you wear

Which practices are unsafe?__1. Wearing a dirty chef coat__2. Wearing nail polish__3. Wearing a baseball cap while serving food__4. Wearing a watch__5. Taking off your apron in the restroom__6. Wearing a bandage on your finger under your gloves__7. Working in the dishwashing area without a hat or a

hairnet__8. Wearing a chef coat for several days until it gets dirty

Page 11


Eating, drinking, smoking, and chewing gum or tobacco:

• NEVER do these things in the following areas:

–In prep areas–In service areas–In areas used to clean utensils and

equipment

Page 12

X


What to do if you are sick

• Tell your manager when you are sick This is very important for these symptoms:

–Vomiting–Diarrhea–Jaundice (yellowing of skin and eyes)–Sore throat with a fever

Page 12


Is this practice unsafe?

Page 13

YES


Is this practice unsafe?

Page 13

NO

Controlling Time and Temperature

Concepts You Will Learn:

• Food most likely to become unsafe• How to measure the temperature of food• Holding and storing TCS food• How to label food for storage



Foods most likely to become unsafe

Page 15



Food most likely to become unsafe

Page 15


Which food needs time/temperature control?

Page 16




Page 16

How to measure the temperature of food

• Use the appropriate thermometer


Page 17


• Make sure the thermometer is ready to be used

– It must be cleaned and sanitized

– It must be accurate


Page 17


• Check temperatures the right way

– Put thermometer into the thickest part

– Wait until the reading steadies

– Take a reading in at least two spots


Page 17


• Clean and sanitize the thermometer

– Do this after using it– Clean the storage

case


Page 17

Taking Its Temperature

Where should you check the temperature of food?

__A. On the top surface

__B. On the bottom surface

__C. In the thickest part

__D. In the thinnest part


Page 17

Taking Its Temperature

What should you do after using a thermometer?

__A. Wash it well and then let it air-dry

__B. Wipe it off and put it back in its case

__C. Let it air-dry

__D. Wash, rinse, sanitize, and let it air-dry


Page 17


Pathogens grow well in the temperature danger zone

• TCS food must be kept out of this range

Page 18

Holding TCS Food Safely

• Keep hot food at 135˚F (57˚C) or higher

• Keep cold food at 41˚F (5˚C) or lower• Keep frozen food frozen• Check the food’s temperature at least

every four hours• Tell your manager if food is not at the

appropriate temperature


Page 18

Storing TCS Food Safely

• Do NOT overload coolers or freezers• Return prepped food to coolers as

quickly as possible• Plan ahead to avoid opening cooler

doors more often than necessary


Page 18

Holding and Storing Safely

At what temperature should hamburgers be hot-held for service?

__A. 41˚F (5˚C) or lower

__B. 94˚F (34˚C) or lower

__C. 125˚F (52˚C) or higher

__D. 135˚F (57˚C) or higher


Page 18


Four cases of hamburger patties were removed from the freezer at 10:30 a.m. After lunch, the patties were all at room temperature. What should be done?

__A. Nothing, the patties are OK to cook

__B. Return them to the cooler immediately

__C. Cook them immediately

__D. Ask a manager


Page 18


When Greta went into the freezer to get more fish sticks, she found that they were thawed. What should she do?

__A. Take the fish sticks and cook them

__B. Leave the fish sticks there to freeze

__C. Throw away all of the thawed fish sticks

__D. Ask her manager


Page 18

Labeling food for storage

Ready-to-eat food prepared in-house must have a label that includes:

• Name of the food

• Use-by or expiration date


Page 19

FIFO: First In, First Out

When storing food:

• Check the expiration date

• Store it in FIFO order; store items that will expire first in front of those that will expire later

• Use the food in front first


Page 19

Which cans have been stored correctly?


Page 19

Using Stored Food Safely

What must be included on the label for food prepared in-house?

__A. Name of food; use-by date

__B. Name of food; ingredients used

__C. Name of food; purchase date

__D. Name of food; allergens it contains


Page 19

Preventing Cross-Contamination


• Preventing cross-contamination of food• Preventing cross-contamination when storing

utensils and equipment• What to do if cross-contamination happens• What to do for people who have food

allergies


Preventing cross-contamination during storage

Before storing food:

• Wrap or cover it


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X √


When storing food:

• Use containers intended for food


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X √


When storing food:

• Place ready-to-eat food above raw seafood, meat,

and poultry


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X √


When storing food:

• Place it only in designated food storage areas


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X √


When storing food:

• Place food and nonfood items away from walls and at least six inches (15 centimeters) off the floor


Page 21

X √

Preventing cross-contamination during service


What’s wrong with this practice?

Page 22

X



• Do NOT touch parts of dishes or glassware that come in contact with food

• Hold dishes by the bottom or edge

• Hold glasses by the middle, bottom, or stem

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√




Page 22

X



• Do NOT stack glasses when carrying them• Carry glasses in a rack or tray

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√




Page 22

X



• Do NOT hold utensils by the parts that come in contact with food

• Hold utensils by the handle

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√




Page 23

X



• Do NOT use bare hands to handle ready-to-eat food

• Use tongs, deli sheets, or gloves

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√




Page 23

X



• NEVER scoop ice with your bare hands or a glass

• Use ice scoops or tongs to get ice

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√




X

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• NEVER use towels used to clean food spills for any other purpose

• NEVER store towels in aprons or uniforms

• Store towels for cleaning food spills in a sanitizer solution

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√




Page 23

X



NEVER use the same utensils when handling:

• Ready-to-eat food and raw meat, poultry, or seafood

• Different food items

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• Use separate utensils when serving different food items

• Store serving utensils in food with the handles extended above the rims of the containers

Page 23

√

Preventing Cross-Contamination in Self-Service Areas

• Make sure that food is labeled


Page 24


• Do NOT let customers refill their dirty plates

• Do NOT let customers use dirty utensils

• Hand them clean plates and utensils


Page 24


• NEVER use ice that was used to keep food or beverages cold for anything else


Page 24

X

Spot the Cross-Contamination

Which actions could cause cross-contamination?

__1. Using tongs to put French fries on a plate__2. Serving a drink by holding it from the top of the glass__3. Wrapping a hamburger while wearing single-use

gloves__4. Placing a salad bowl on a tray near the bottom and

edge__5. Scooping ice from the ice bin with bare hands__6. Using the same spatula for raw hamburgers and

cooked hamburgers


Page 24

Preventing cross-contamination when storing utensils and equipment

• Any utensils or equipment that touch food should be stored at least six inches (15 centimeters) off the floor


Page 25

• Store glasses and cups upside down on a clean and sanitized surface


Page 25


• Store utensils with handles up


Page 25


Which situation can cause cross-contamination?


Page 25

What to do if cross-contamination happens


Page 26

• Do your best to fix the problem



Page 26

• Set aside the contaminated item so that no one else uses it


• Ask your manager what to do


Page 26

The most common food allergens


Page 27

When serving customers with food allergies:

• Tell the customer how each dish is made


Page 28


• Tell the customer about any “secret” ingredients that may contain

allergens


Page 28


• Suggest simple menu items that do not contain the food allergen


Page 28

When prepping food for customers with food allergies:

• Make sure the allergen does not touch anything for these customers, including:

– food– beverages– utensils– equipment – gloves


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• Wash, rinse, and sanitize cookware, utensils, and equipment before prepping

their food


Page 28


• Wash your hands and change gloves before prepping their food


Page 28


• Use equipment assigned for prepping their food


Page 28

What to do if contamination happens

• Do NOT serve the food to the customer

• Set it aside so it cannot be used


Page 29

What to do if contamination happens

• Tell your manager, who will tell you what to do


Page 29

What to do if a customer has an allergic reaction

• Call the emergency number in your area

• Tell your manager


Page 29

Which foods can cause an allergic reaction?


Page 29

Cleaning and Sanitizing


• How and when to clean and sanitize• How to handle cleaning tools and supplies• Handling garbage• Spotting pests


Surfaces to Clean and Sanitize

• All surfaces must be cleaned and rinsed, including:

–Walls–Storage shelves–Garbage containers


Page 31


• Any surface that touches food must be cleaned and sanitized, including:

– Knives– Stockpots– Cutting boards


Page 31


• Set aside worn or cracked equipment and report it to your manager

–This equipment is not easy to clean or sanitize

–It also may hold pathogens


Page 31

X

How to Clean and Sanitize

1. Clean the surface


Page 31


2. Rinse the surface


Page 31


3. Sanitize the surface


Page 31


4. Allow the surface to air-dry


Page 31

When to Clean and Sanitize:

• After you are done using an item


Page 32


• Any time you are interrupted during a task and the surfaces could have been contaminated


Page 32


• Before you start working with a different type of food


Page 32


• After four hours, if the items have been in constant use


Page 32

Which item needs to be cleaned and sanitized?


Page 32


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. Clean the surface

__C. Allow the surface to air-dry

__D. Rinse the surface

1


2

3

4

Page 32

How to make sure sanitizers are effective

• Confirm that the water is the right temperature


Page 33


• Confirm that you used the right amount of sanitizer

• Use a test kit to check the sanitizer’s strength


Page 33


• Leave the items being sanitized in the sanitizer for the required period of time


Page 33

Storing chemicals and cleaning supplies

• Always store chemicals and cleaning supplies in the designated storage area

• Ask your manager where these items should be stored


Page 33

Storing chemicals and cleaning supplies

• NEVER store chemicals or cleaning supplies near

food


Page 33

X

Chemicals

Which actions prevent a sanitizer from working well?

__1. Making the sanitizer temperature too high

__2. Putting extra sanitizer in the solution

__3. Rinsing off the sanitizer

__4. Testing the sanitizer strength with a test kit


Page 33

How to Handle Garbage

• Remove garbage from prep areas as quickly as possible


Page 34


• Do NOT clean garbage containers near prep or food-storage areas

• Clean the inside and outside of garbage containers often


Page 34


• Close the lids on outdoor containers


Page 34

Which situation is unsafe?


Page 34

Signs of Rodents

• Gnaw marks• Dirt tracks along walls


Page 35

Signs of Rodents

• Droppings


Page 35

Signs of Rodents

• Nests (Rats and mice use soft materials, such as scraps of paper, cloth, hair, feathers, and grass to build their nests.)


Page 35

Signs of cockroaches

• Capsule-shaped egg cases• Strong oily odor• Droppings that look like grains of black

pepper


Page 35

Who Am I?

Which are signs of cockroaches?

__1. I nest in scraps of paper, cloth, and hair

__2. I produce a strong, oily odor.

__3. I like to gnaw on things.

__4. My droppings look like grains of pepper.

__5. I produce capsule-shaped egg cases.


Page 35

Job-Specific Guidelines


• How to prep food safely• The right way to calibrate a thermometer• How to be sure the food you receive is safe• The safe ways to thaw, cook, cool, and reheat food• How to keep food safe through dishwashing


How to Prep Food Safely

• Make sure workstations, cutting boards, and utensils are clean and sanitized


Page 37


• Do NOT allow ready-to-eat food to touch surfaces that have come into contact with raw meat, seafood, or poultry


Page 37


• Prep raw meat, seafood, and poultry at a different time than ready-to-eat food on the same table

• Clean and sanitize work surfaces and utensils between each product


Page 37

Prepping Food Safely

Which situation is unsafe?

__1. Bob debones raw chicken on a white cutting board. He uses the same knife and cutting board to dice onions.

__2. Mary trims a raw roast on a red cutting board. She washes her hands and puts on new gloves. Then she uses a new knife to slice tomatoes on a green cutting board.


Page 37

How to Calibrate a Thermometer

1. Fill a large container with crushed ice• Add tap water until the container is full• Stir the mixture well


Page 38


2. Put the thermometer stem or probe into the ice water

– Make sure the sensing area is submerged

– Do not let the probe touch the container

– Wait 30 seconds, or until the indicator stops moving


Page 38


3. Adjust the thermometer so it reads 32˚F (0˚C)

– Hold the calibration nut with a wrench

or other tool

– Rotate the thermometer head until it reads 32˚F (0˚C)


Page 38

Ice-Point Calibration

What temperature should the thermometer be adjusted to after placing it in the ice water?

__A. 0˚F (-18˚C)

__B. 10˚F (-12˚C)

__C 22˚F (-6˚C)

__D. 32˚F (0˚C)


Page 38

How to Be Sure the Food You Receive Is Safe

• Receive cold food at 41˚F (5˚C) or lower

• Always follow the temperature listed by the manufacturer


Page 39

√


• Frozen food should be received frozen

• Reject it if you see these on the product or packaging:– Fluids– Water stains– Ice crystals


Page 39

X


• Receive hot food at 135˚F (57˚C) or higher


Page 39

√


Reject food if it:

• Has an abnormal color• Smells wrong or

unpleasant

Reject meat, seafood, orpoultry if it is:• slimy, sticky, or dry


Page 39

√


Packaging should be clean and in good condition

Reject food if:• Boxes are broken• Cans are swollen or dented


Page 39

X


Reject food if:

• Packaging is damp, water-stained, or leaking

• There are signs of pests• The use-by date has

passed


Page 39

X

Accept or Reject?

Which product(s) should be rejected?

__A. Chicken received at an internal temperature of 50˚F

(10˚C)

__B. Can of red kidney beans with a small dent on one side of the can

__C. Fresh salmon with dry flesh

__D. Bag of flour that is dry but has a water stain on it


Page 39

Accept or Reject?

Which product is acceptable?

__A. Frozen meat with ice crystals on the packaging

__B. Sushi-grade tuna frozen solid

__C. Vacuum-packed bacon with the seal broken but no

other obvious damage

__D. Milk that is one day past its use-by date


Page 39

The Proper Ways to Thaw Food


Page 40

Prepping TCS Food

• NEVER prep TCS food in large batches • Small batches keep ingredients from sitting out for long periods of time


Page 40

X

Cooking TCS Food

Poultry

•165˚F (74˚C) for 15 seconds


Page 40

Cooking TCS Food

Ground Meat



Page 40

Cooking TCS Food

Fish



Page 40

Cooking TCS Food

Pork and beef (steaksor chops)



Page 40

Cooling TCS Food


Page 41

Cooling Methods

There are many waysto cool food quicklyand safely • Ask your manager what method to use


Page 41

Cooling Methods

• NEVER cool food at room temperature

• NEVER cool large amounts of hot food in a cooler


Page 41

X

Reheating TCS Food

• Heat TCS food to an internal temperature

of 165˚F (74˚C) for 15 seconds

• The food must reach this temperature within two hours


Page 41

Reheating TCS Food

• NEVER use hot-holding equipment to reheat food unless it has been made

to do this

• Ask your manager how

food should be reheated


Page 41

X

Which is the wrong way to thaw a turkey?


Page 42

Which is the wrong way to prep food?


Page 42

Which food has been cooked to the correct temperature?


Page 42Chicken cooked to 165˚F(74˚C)

Ground beef cooked to 135˚F(57˚C)

Setting Up a Three-Compartment Sink


Sink 1

• Fill with water at least 110˚F (43˚C)

• Add detergent; ask your manager how to do this

Page 43



Sink 2

• Fill with water; leave the sink empty if you spray-

rinse items

Page 43



Sink 3

• Fill with water• Add sanitizer; ask your manager how to do this• Check the strength of the sanitizer

Page 43

Using a Three-Compartment Sink


1. Rinse, scrape, or soak the items before washing them

Page 44



2. Clean the items in the first sink

• Use a brush, cloth, or nylon scrub pad to loosen dirt

• Change water when suds are gone or the water is dirty

Page 44



3. Rinse the items in the

second sink

• Dip them in the water or

spray-rinse them• Remove food or

detergent• Change water when

dirty or full of sudsPage 44



4. Sanitize the items in the third sink

• Soak them in a sanitizer

solution as directed

Page 44



5. Air-dry the items

• Place them upside down so they will drain

• Do not wipe them dry

Page 44

Cleaning and Maintaining Dishwashers


• Clear spray nozzles and

food traps of food and other objects

• Fill tanks with clean water as needed

Page 45



• Make sure detergent and

sanitizer dispensers are

filled

Page 45



• Use a de-limer to remove mineral deposits when needed

Page 45

Washing Items in a Dishwasher


• Scrape, rinse, or soak items before washing

• Presoak items with dried-on food

Page 46



• Never overload the dish racks

• Use the correct rack for the items being washed

• Load racks so the water spray will reach all

surfaces

Page 46



• As each rack comes out of the machine, check for

dirty items

• Rewash dirty items

Page 46



• Never use a towel to dry

items

• Air-dry all items

Page 46



• Frequently check water temperature and

pressure

• Tell your manager if either one is not right

Page 46

Which practice is incorrect?


Page 47

servsafe ® food handler course presentation. food safety is important

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