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    Welcome to the UCSC DiningFood Handler Card Training

    Instructions:

    Please carefully review the following 33 slides. Once you arethrough, ask your manager for a username and password to take

    the on-line quiz. You must pass this quiz as part of youremployment. Once you pass, you will be issued an official UCSC

    Dining Food Handler Certified card.

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    Potential Hazards to Food Safety Biological Hazards

    Bacteria, viruses, parasites, fungi

    Toxins

    Chemical Hazards Pesticides, food additives,

    cleaning supplies, toxic metals

    Physical Hazards Hair, dirt, metal staples, etc.

    1-8

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    Time-Temperature Abuse

    Cross-Contamination

    Poor Personal Hygiene

    How Food Becomes Unsafe

    1-9

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    Foodborne Illness Foodborne Illness

    Illness carried or transmitted to

    people by food Foodborne-Illness Outbreak

    Incident in which two or morepeople experience the sameillness after eating the same food

    1-3

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    Potentially Hazardous Food Food Favoring the Rapid

    Growth of Microorganisms:

    Milk and MilkProducts

    Meat: Beef, Pork,Lamb Fish

    Eggs (except thosetreated to eliminate

    Salmonella spp.)Poultry Shellfish and

    Crustacea

    1-6

    Heat-TreatedPlant Food, suchas Cooked Rice,

    Beans, andVegetables

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    Potentially Hazardous Food Food Favoring the Rapid

    Growth of Microorganisms:continued

    BakedPotatoes

    Tofu or OtherSoy-Protein Food

    Untreated Garlic-and-OilMixtures

    Raw Sprouts andSprout Seeds

    Synthetic Ingredients,Such as Textured Soy

    Protein inMeat Alternatives

    Sliced Melons

    1-7

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    Time-Temperature Abuse

    Food has been abused: Any time it has been allowed to

    remain too long at temperatures

    favorable to the growth of foodborne microorganisms Temperature danger zone is

    between 41

    F and 135

    F

    1-10

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    Cross-Contamination Cross-contamination occurs

    when: Microorganisms/pathogens are

    transferred fromone food or surface to another

    1-11

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    How Foodhandlers Contaminate Food Behaviors That Can Contaminate Food

    Scratching the scalp

    Running fingersthrough hair

    Wiping or touching

    the noseRubbing an ear

    A

    B

    C

    D

    Touching a pimple oropen soreWearing a dirty uniform

    Coughing or sneezing into

    the handSpitting in the establishment

    E

    F

    G

    H

    AB

    CD

    E

    F

    G

    H

    4-4

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    Hygienic Hand Practices: When to Wash Hands

    Foodhandlers must washhands BEFORE starting work

    Foodhandlers must wash their handsafter: Using the restroom

    Handling raw meat, poultry, andfish (before and after)

    Touching the hair, face, or body

    Sneezing, coughing, or usinga tissue

    Smoking, eating, drinking, or chewinggum or tobacco

    4-8

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    Hygienic Hand Practices: When to Wash Hands

    Foodhandlers must wash theirhands after: continued

    Handling chemicals that mightaffect food safety Taking out garbage Clearing tables or bussing dirty

    dishes

    Touching clothing or aprons Touching anything else that may

    contaminate hands, such asunsanitized equipment, worksurfaces, or washcloths

    4-9

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    Prope r Handw ash ing Proc edureThe whole process should take 20 seconds

    Wet hands with runningwater as hot as you cancomfortably stand (at least100

    F/38

    C) in a designatedhandwashing sink

    Apply soap Vigorously scrub handsand arms for ten to fifteen

    seconds Clean underfingernails and betweenfingers

    Rinse thoroughlyunder running water

    5 Dry hands and arms witha single-use paper towelor warm-air hand dryerUse a paper towel to turnoff the faucet.

    Hygienic Hand Practices: Handwashing

    1 2 3

    4 5

    4-6

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    Hygienic Hand Practices:

    Gloves When to Change Gloves

    As soon as they becomesoiled or torn

    Before beginning a differenttask

    At least every four hours during

    continual use and more oftenwhen necessary After handling raw meat and before handling

    cooked or ready-to-eat food4-13

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    Foodhan dle r s should :

    Remove jewelry and keep fingernailsshort and clean

    Wear clean, closed-toe shoes

    Wear long pants and nametag

    4-12

    Wear a clean hat and/or hairnet

    Shower and wearclean clothing daily

    Remove aprons when leavingfood-preparation areas

    A

    B

    D

    C

    E

    E

    D

    C

    B

    A

    F

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    Apply Your Knowledge: Whats Wrong with This Picture?

    4-20

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    General Storage Guidelines

    Label Food

    Potentially hazardous, ready-to-eat food prepared on-sitemust contain a label that includes: The name of the food

    The date by which it should be sold,consumed or discarded

    7-3

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    General Storage Guidelines

    Rotate products to ensure the oldest

    inventory is used first One way to rotate products is

    to follow FIFO: Identify the use-by or expirationdate of products

    Shelve products with the earliestdates in front of those with later dates

    Use products stored in front first7-4

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    General Storage Guidelines

    Store food in designated

    storage areas Do not store food:

    Near chemicals or cleaningsupplies In restrooms In locker rooms In janitor closets

    In furnace rooms Under stairways or pipes

    Never store food near chemicalsor cleaning supplies

    7-10

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    Refrigerated Storage

    Refrigerated Storage

    Used to hold potentiallyhazardous food at 41F (5C) orlower

    Slows the growth ofmicroorganisms

    7-12

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    Refrigerated Storage Guidelines

    Keep refrigerator doors closed as much as

    possible Frequent opening lets warm air inside

    Use cold curtains to help maintaintemperatures

    7-18

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    Refrigerated Storage Guidelines

    Store raw meat, poultry, and fish:

    Separately from cooked andready-to-eat food

    OR

    Below cooked andready-to-eat food

    Improper Storage

    7-19

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    Store each item on the proper storageshelf

    Apply Your Knowledge: Load the Fridge

    7-21

    Whole, raw meat

    1

    2

    3

    4

    Raw poultry

    Cooked andready-to-eat food

    Raw ground meat

    A

    B

    C

    D

    A l Y K l d Wh t W With Thi

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    Apply Your Knowledge: Whats Wrong With This Picture?

    Find the unsafe storage practices in this picture:

    7-32

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    Preventing Cross-

    Contamination Create physical barriers between food

    products: Assign specific equipment to each type of food Clean and sanitize work surfaces, equipment, and utensils after

    each task

    Use gloves when serving ready-to-eat food Wash garbage cans outside of the operation Do not mix utensils on the serving line

    5-4

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    Preventing Time-Temperature

    Abuse This includes:

    Minimizing the time food spends inthe temperature danger zone Determining the best way to monitor

    time and temperature Making thermometers available Regularly recording temperatures and

    the times they are taken-Notify a manager if a dish falls within thetemperature danger zone

    Temperature danger zone is between 41 F and 135 F

    M i c r o o r g a n i s m s s u r v

    i v e a n

    d g r o w

    TheTemperatureDanger Zone

    5-6

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    Temperature-Measuring Devices Bimetallic Stemmed Thermometer

    Indicator Head

    Calibration Nut

    Holding ClipStem

    Sensing Area

    Dimple

    5-7

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    Calibrating Thermometers

    Calibration

    Adjusting a thermometer in orderto get an accurate reading Two methods

    Boiling-point method Ice-point method

    5-11

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    Calibrating ThermometersIc e -Po in t Met hod

    1. Fill a large

    containerwith crushed iceand water

    2. Submerge the

    thermometerstem or probe inthe water for thirtyseconds

    3. Hold the calibration

    nut and rotate thethermometer headuntil it reads 32

    F(0

    C)

    5-13

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    9-7

    To m i n im i ze t h e r i sk o f c o n t a m i n at i o nw h en s er v in g fo od , k i t c h en s t a f f s ho ul d:

    Store serving utensils properly

    Use serving utensils with long handles

    Use clean and sanitized utensils for serving

    Minimize bare-hand contact with foodthat is cooked or ready-to-eat

    Practice good personal hygiene

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    Handl ing Food , Glassw are , Dishes , and Ut ens i l s

    RIGHT WRONG RIGHT WRONG

    RIGHT WRONG RIGHT WRONG

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    9-9

    RIGHT WRONG RIGHT WRONG

    RIGHT WRONG RIGHT WRONG

    Handl ing Food , Glassw are , Dishes , and Ut ens i l s c o n t i n u e d

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    Using Sanitizing Solution1. Water must be at the

    right temperature (180-

    195for final rinsestage)

    2. The right amount of

    sanitizer must be used(either automaticallypumped in by a push-button or according tothe proportions listed onthe label)

    3. Use a test kit to makesure the sanitizer is theight t gth

    If the right proportions

    (water : sanitizer) andthe correcttemperature of water

    are not used, thesanitizer will NOT beeffective.