FINAL LESSON PLAN

Title Sanitation: Personal Hygiene Methods Used: Graffiti, Demonstration, Illustration

Target Audience Hospital Nutrition and Foodservice Employees

Number in Class 20

Terminal Objective Employees will be able to explain the importance of personal hygiene in a foodservice environment.

Terminal Concept Following handwashing and personal hygiene guidelines will reduce microorganisms and pathogens.

Domain Affective, Cognitive

Taxonomic Level Responding, Application

References ServSafe Manager Book, 6th edition, Chapter 3 and Chapter 10. Foodservice Organizations, 7th edition, Chapter 8. Preparation Write each of these phrases on the top of its own large poster: handwashing, foodborne illness, finding hair in food, wearing gloves; make PowerPoint presentation; make and print 20 handouts; bring a bottle of Glo Germ and a blacklight. Pre-assessment Ask employees: Why is it important to wash your hands? Why do you think we have a dress code for work? How many gloves do you go through in a day? Time (if in class): 2 min

Introduction Graffiti: Invite learners to write their thoughts about each phrase on the posters previously prepared and posted around the room. Time: 5 min

Supporting Objectives Content Outline Time Learning Experiences Learners will be able to identify the steps of handwashing.

6 min

Demonstration: Demonstrate and explain the steps of handwashing:

1. Wet hands and arms 2. Apply soap 3. Scrub hands and arms vigorously for 10-15

seconds

Learners will be able to explain the importance of properly washing hands. Learners will be able to identify times to wash their hands.

This should take 20 seconds. Use a paper towel to turn off the faucet and to open the door. Properly following the steps of hand washing will reduce pathogens and microorganisms that are unseen. When to wash hands: Before starting work and after the following activities:

Using the restroom Handling raw meat, poultry and

seafood Touching the hair, face or body Sneezing, coughing, or using a

tissue Eating, drinking, or smoking Handling chemicals that might

affect food safety

5 min 3 min

4. Rinse hands and arms thoroughly 5. Dry hands and arms

Have someone come to the front and demonstrate each of the steps of handwashing. Illustration: Glo Germ activity: Have each employee rub their hands with Glo Germ. Have employees split into three groups: rinsing hands without soap, washing hands for 10 seconds with soap, and washing for 20 seconds using the steps discussed. Then they will put their hands under a black light to see the remaining germs. Ask learners times when it is necessary to wash hands. Give the times they don’t suggest.

Learners will be able to explain the importance of personal cleanliness and work attire.

Taking out the garbage Handling money

Pathogens can be found on hair and skin. There is a greater risk of pathogens being transferred to food if the food handler does not shower or bathe before work. Work attire guidelines:

Wear a clean hat or hairnet Do not wear hair accessories

that can fall out Wear clean clothing Dirty aprons need to be

separated from cooking area Remove aprons when leaving

the food areas Never wipe your hands on your

apron Do not wear rings, bracelets or

watches Do not wear nail polish or false

fingernails

5 min

Ask: What are different parts of the uniform? Why do you think they are important?

Assessment Review game: Split employees into two teams. Ask each question from the PowerPoint slides: How long should you wash your hands? What are the steps of proper handwashing? Name three times it is appropriate to wash your hands. Why is it important to wear clean clothes to work? The team to correctly answer the question first is awarded 5 points The team with the most points wins the game. Time: 4 min Closure Give out the handouts and encourage employees to have good personal hygiene.

Steps of Handwashing

Remember to wash hands before starting work and after the following activities:

Using the restroom Handling raw meat, poultry and seafood Touching the hair, face or body Sneezing, coughing, or using a tissue

Eating, drinking, or smoking Handling chemicals Taking out the garbage Handling money

PERSONAL HYGIENE

Sanitation

Question 1

How long should you wash your hands?

Answer

20 seconds, scrubbing with soap for 10-15 seconds

Question 2

What are the steps of proper handwashing?

Answer

1. Wet hands and arms

2. Apply soap

3. Scrub hands and arms vigorously for 10-15 seconds

4. Rinse hands and arms thoroughly

5. Dry hands and arms

Question 3

Name three times it is appropriate to wash your

hands.

Answer

After doing any of the following activities:

Using the restroom

Handling raw meat, poultry and seafood

Touching the hair, face or body

Sneezing, coughing, or using a tissue

Eating, drinking, or smoking

Handling chemicals that might affect food safety

Taking out the garbage

Handling money

Question 4

Why is it important to shower or bathe before coming to

work?

Answer

Pathogens can be found on hair and skin. There is a greater risk

of pathogens being transferred to food if the food handler does not

shower or bathe before work.

FINAL LESSON PLAN

Title Facility Sanitation Methods Used: Newspaper, Demonstration Target Audience Hospital Nutrition and Foodservice Employees

Number in Class 20

Terminal Objective Learners will be able to explain the importance of facility sanitation and identify ways to properly clean and sanitize equipment and their work areas.

Terminal Concept Facility sanitation can prevent foodborne illness.

Domain Affective, Cognitive

Taxonomic Level Valuing, Application

References ServSafe Manager Book, 6th edition, Chapter 3 and Chapter 10. Foodservice Organizations, 7th edition, Chapter 8. Preparation Make PowerPoint presentation, make and print 20 copies of handouts. Bring: Sanitizer, towels, and a water bucket for demonstration Pre-assessment Evaluate workers understanding of cleaning and sanitation by monitoring the cleanliness of the facility.

Introduction Newspaper: Have someone read this news story, pause after “dehydration” and ask the audience what they think caused the outbreak: “Several soldiers and their family members got sick at a military base in the northeastern United States. The victims had eaten frozen yogurt at a popular snack bar on the base. They suffered from vomiting, diarrhea, and chills. A child was admitted to the base hospital for severe dehydration. An investigation showed that the yogurt machine was the culprit. It seems that food handlers at the snack bar did not break down the machine before cleaning it. They also failed to sanitize surfaces after cleaning them. This led to the outbreak. The local regulatory authority worked with the snack bar manager to put procedures in place to prevent any

Time (if in class):

future incidents.” Pass out the handout and invite the class to write notes and questions on it. Time: 3 min

Supporting Objectives Content Outline Time Learning Experiences Learners will be able to demonstrate how to clean and sanitize surfaces and equipment. Learners will be able to identify when to clean and sanitize surfaces and equipment.

Remember when you are cleaning equipment to unplug and take off the removable parts of the equipment. When to clean and sanitize surfaces:

After they are used Before working with a different

type of food Any time food handlers are

interrupted during a task After four hours if items are in

constant use

5 min 5 min

Demonstration: Demonstrate and explain the steps to clean and sanitize a surface

1. Scrape or remove food bits from the surface 2. Wash the surface 3. Rinse the surface 4. Sanitize the surface 5. Allow the surface to air-dry

Invite 2-3 people one at a time to demonstrate these steps. Ask the following questions and have learners give a thumbs up if the situation requires the food handler to clean and sanitize the item being used or a thumbs down if it does not.

Learners will be able to explain how to store tableware and equipment to minimize pathogens.

Once utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will prevent contamination. (Show pictures on slides while explaining) Storage: Store tableware and utensils at least six inches from the floor Storage surfaces: Clean and sanitize drawers and shelves before storing clean items. Glasses and flatware: Store glasses and cups upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up. Trays and carts: Clean and sanitize trays and carts used to carry clean tableware and utensils. Check them daily, and clean as often as needed.

8 min

Julie has used the same knife to cut beef for two hours (thumbs down)

Jim finishes deboning chicken and wants to use the same cutting board to cut fish (thumbs up)

Bill returns to the slicer to continue slicing ham after being called away to help with the tray line. (thumbs up)

Lisa has been preparing a fruit platter from 8am-12pm (thumbs up)

Learners will be able to explain how to store cleaning tools and supplies.

Stationary equipment: Keep the food-contact surfaces of stationary equipment covered until ready for use.

Cleaning tools and chemicals must be stored away from food and prep areas

When storing cleaning tools, hang mops, brooms and brushes to air dry

Clean and rinse buckets in the floor drain

2 min

Have employees look around the kitchen and fix glasses and flatware so they are facing downward.

Assessment Have employees split into 4 groups and give each group a scenario from the PowerPoint slide to discuss and determine if the food handler used correct cleaning and storage procedures. If incorrect, explain why and how to use proper sanitation.

Katie emptied a bucket of dirty mop water into the floor drain in the chemical-storage room. She rinsed the mop and hung it to dry. Then she cleaned and rinsed the bucket. (correct)

Josh washed and rinsed a prep table. Then he sanitized the table by spraying it with sanitizer and allowed it to air-dry. When he was finished, he placed the bottle of sanitizer on the prep table so it would be there the next time he needed it.(incorrect)

Steve dried the silverware with a cloth towel. Then he placed the silverware in the holder handle side down. (incorrect) Rico, while cutting chicken, spilled some of the juices on the floor. He wiped up it up with a paper towel then continued

cutting chicken. (incorrect) Time: 5 min Closure Refer back to newspaper article and explain that we need to keep the kitchen sanitized and clean to prevent illness. Encourage them to use proper cleaning and storing procedures to ensure facility sanitation.

Keeping Our Facility Clean

What can I do to improve

the sanitation in our

kitchen?

_________________________

_________________________

_________________________

_________________________

_________________________

Questions?

_________________________

_________________________

_________________________

_________________________

Notes: ___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

___________________________

Steps

to Clean

and Sanitize

Equipment

and Work Station

Step 1:_____________

Step 2:_____________

Step 3:_____________

Step 4:_____________

Step 5:____________

“Several soldiers and their family members got sick at a military base in the northeastern United States. The victims had eaten frozen yogurt at a popular snack bar on the base. They suffered from vomiting, diarrhea, and chills. A child was admitted to the base hospital for severe dehydration…

What do you think caused the outbreak?

An investigation showed that the yogurt machine was the culprit. It seems that food handlers at the snack bar did not break down the machine before cleaning it. They also failed to sanitize surfaces after cleaning them. This led to the outbreak. The local regulatory authority worked with the snack bar manager to put procedures in place to prevent any future incidents.”

Step 1: Scrape or remove food bits from the surface

Step 2: Wash the surface

Step 3: Rinse the surface

Step 4: Sanitize the surface

Step 5: Allow the surface to air-dry

After they are used

Before working with a different type of food

Any time food handlers are interrupted during a task

After four hours if items are in constant use

Julie has used the same knife to cut beef for two hours

Jim finishes deboning chicken and wants to use the same cutting board to cut fish

Bill returns to the slicer to continue slicing ham after being called away to help with the tray line

Lisa has been preparing a fruit platter on the same cutting board from 8am-12pm

Cleaning tools and chemicals must be stored away from food and prep areas

When storing cleaning tools, hang mops, brooms and brushes to air dry

Clean and rinse buckets in the floor drain

Katie emptied a bucket of dirty mop water into the floor drain in the chemical-storage room. She rinsed the mop and hung it to dry. Then she cleaned and rinsed the bucket.

Josh washed and rinsed a prep table. Then he sanitized the table by spraying it with sanitizer and allowed it to air-dry. When he was finished, he placed the bottle of sanitizer on the prep table so it would be there the next time he needed it.

Steve dried the silverware with a cloth towel. Then he placed the silverware in the holder handle side down.

Rico, while cutting chicken, spilled some of the juices on the floor. He wiped up it up with a paper towel then continued cutting chicken.