2002 Province of British Columbia

FOODSAFE Level 11

Unit 5Unit 5

Serving FoodServing Food

2002 Province of British Columbia

FOODSAFE Level 12

Serving FoodServing Food

Key Learning PointsKey Learning Points

Personal habits and hygienePersonal habits and hygiene Setting tables and serving foodSetting tables and serving food Food protection and transportationFood protection and transportation Carrying and serving techniquesCarrying and serving techniques Preventing slips and tripsPreventing slips and trips Food allergies and foodborne illness Food allergies and foodborne illness

complaintscomplaints When not to workWhen not to work

2002 Province of British Columbia

FOODSAFE Level 13

Personal Habits and Hygiene: Personal Habits and Hygiene: CoughCough

Page 54

An Infected person is one of the Top Ten improper food handling practices that causes foodborne illness

2002 Province of British Columbia

FOODSAFE Level 14

Personal Habits and HygienePersonal Habits and Hygiene

licking fingers

smoothing moustache or beard

biting fingernails

smoking

chewing on a toothpick

opening bags by blowing in them

Write this on page 48

2002 Province of British Columbia

FOODSAFE Level 15

When Tasting, DO

• Use a tasting spoon

• Ladle the food into a cup, then taste the food Write this

on Page 48

2002 Province of British Columbia

FOODSAFE Level 16

BacteriaBacteria

2002 Province of British Columbia

FOODSAFE Level 17

When to Wash HandsWhen to Wash Hands

AfterAfter

– sneezing or coughingsneezing or coughing

– toilet usetoilet use

– smoking or using toothpickssmoking or using toothpicks

– handling raw foodshandling raw foods

– clearing and wiping tablesclearing and wiping tables

– handling soiled objectshandling soiled objects

Write this on page 49

2002 Province of British Columbia

FOODSAFE Level 18

Hand Washing StepsHand Washing Steps Use warm water to dissolve Use warm water to dissolve

natural oils and bacterianatural oils and bacteria Use soap, lather beyond the Use soap, lather beyond the

wrist for at least 30 secondswrist for at least 30 seconds Apply a rotary method to get Apply a rotary method to get

frictionfriction Use a fingernail brushUse a fingernail brush Rinse thoroughly under Rinse thoroughly under

running water with water running water with water running downward from the running downward from the wrist to fingertipswrist to fingertips

Dry with a single-service Dry with a single-service towel or use a hot air dryertowel or use a hot air dryer

Page 49

2002 Province of British Columbia

FOODSAFE Level 19

Video Video While watching the video:

Identify 3 personal habits and suggest techniques for avoiding them.

What are the steps for washing hands?

Identify 3 situations that require the washing of hands.

What are some sources of contamination?

2002 Province of British Columbia

FOODSAFE Level 110

Video AnswersVideo Answers: Identify 3 personal habits and suggest techniques for avoiding them.

Touching the face; biting fingernails; poor food tasting techniques. Avoid poor personal habits, wash hands frequently, use a spoon, for tasting and then discard or wash spoonWhat are the steps for washing hands?

Use a sink, warm water and soap; wash for 30 seconds, rinse; dry with paper towel or hot air dryerIdentify 3 situations that require the washing of hands.

Sneezing, coughing, toilet use, smoking, handling raw foodWhat are some sources of contamination?

Cloth towels, wiping aprons, nose, mouth

2002 Province of British Columbia

FOODSAFE Level 111

Table SettingTable Setting

Page 50

2002 Province of British Columbia

FOODSAFE Level 112

HandlingHandling

Page 50

2002 Province of British Columbia

FOODSAFE Level 113

Serving FoodServing Food

Page 50

2002 Province of British Columbia

FOODSAFE Level 114

Single-service ItemSingle-service Item

Page 50

2002 Province of British Columbia

FOODSAFE Level 115

Sneeze GuardSneeze Guard

2002 Province of British Columbia

FOODSAFE Level 116

Self ServiceSelf Service

Page 50

2002 Province of British Columbia

FOODSAFE Level 117

Self ServiceSelf Service

monitor the time food is left out at a buffet

keep food out of the

top up ice to keep cold foods COLD

use a sneeze guard

discard the “old” food with fresh food

display only properly washed utensils

replace contaminated utensils immediately

2002 Province of British Columbia

FOODSAFE Level 118

Carrying and Serving TechniquesCarrying and Serving Techniques

Page 57

2002 Province of British Columbia

FOODSAFE Level 119

Serving FoodServing Food

Page 51

2002 Province of British Columbia

FOODSAFE Level 120

Preventing Slips and TripsPreventing Slips and Trips

Page 52

2002 Province of British Columbia

FOODSAFE Level 121

Preventing Slips, Trips and Preventing Slips, Trips and FallsFalls

Unit 5

Clean floors regularly andclean up spills immediately.

Put up warning signsaround spills and wet floors.

Wear well fittingnon-slip footwear.

Empty all garbagecans frequently.

•Keep walkways and aisles clear of boxes and other clutter.•Ensure you can see where you are going when carrying large items.•Avoid standing in front of swinging doors and doorways.

Page 52

2002 Province of British Columbia

FOODSAFE Level 122

Food AllergiesFood Allergies

Food handlerFood handler

-- know ingredients know ingredients peanuts and by-productspeanuts and by-products milk, eggs, fish, shellfish, wheat milk, eggs, fish, shellfish, wheat

and soyand soy

-- avoid use of latex gloves avoid use of latex gloves

-- call ambulance call ambulance

Page 52

2002 Province of British Columbia

FOODSAFE Level 123

Food AllergiesFood Allergies

Unit 5

REAL CASE ─ CHEESE ALLERGYA 13-year-old girl ate French fries at her high school cafeteria. It's believed the food was cross-contaminated with cheese, to which she was severely allergic. Her heart and lungs collapsed and she died the next day.

The drawings below illustrate cheese transfer from an improperly washed plate. What other ways could the fries have been contaminated?

2002 Province of British Columbia

FOODSAFE Level 124

Handling a Foodborne Illness Handling a Foodborne Illness ComplaintComplaint

Page 53

Treat any complaint seriously and get the following information Name, address and phone number

What did they eat?

When did they eat?

Did they eat alone or with others?

Don’t diagnose foodborne illness yourself.Keep a sample. Secure, refrigerate and label it.Notify the Health Department.

2002 Province of British Columbia

FOODSAFE Level 125

When Not To WorkWhen Not To Work                             

 

Food handlers and customers

carrying disease organisms

From open sores,

cuts and boils

Food prepared and served

Food eaten

Illness occurs

From intestinal tract through

hands soiled with feces

From respiratory tract through

coughing and sneezing

Reprinted with permission from Applied Foodservice Sanitation, Fourth Edition, copyright 1992 by the National Restaurant Association Educational Foundation.

Page 53

2002 Province of British Columbia

FOODSAFE Level 126

Don’t Work When IllDon’t Work When IllREAL CASE ─ ILL WORKER

A healthy 15-year-old boy played a round of golf, went home and by morning he was dead. Officials believe a sick employee who had not washed his hands contaminated the ice in the coolers at the tournament.

Unit 5

2002 Province of British Columbia

FOODSAFE Level 127

Video Part 2Video Part 2

It covers hygiene and proper serving techniques.

How should food plates be served?

List two techniques for setting tables.

Identify three basic procedures for self-service tables.

Describe two carrying and serving techniques.

The second scenario covers an outbreak of Staphylococcus.

2002 Province of British Columbia

FOODSAFE Level 128

Video Part 2Video Part 2

How should food plates be served?

The second scenario covers an outbreak of Staphylococcus.

List two techniques for setting tables.

Hold the plate with fingers underneath and with the thumb on the edge of the rim, if the plates are stacked, the underside of the bottom plate must not touch the eating surface of another plate

Pick up glasses and cups by the base and invert on the table;cover or wrap cultery; keep hands away from food

2002 Province of British Columbia

FOODSAFE Level 129

Describe two carrying and serving techniques.

Identify three basic procedures for self-service tables.

Monitor food; keep food out of the Danger Zone; provide food serving utensils; use sneeze guard

Make two or more trips with smaller loads wear closed-toed shoes, sturdy shoes with non-slip shoes Do Not Run!

2002 Province of British Columbia

FOODSAFE Level 130

UNIT 5 - ReviewUNIT 5 - Review

Page 55

See itSee it Think it Think it Do itDo itLook at the Look at the task/hazardtask/hazard

Is there a risk Is there a risk of injury or of injury or diseasedisease

Take action to Take action to eliminate or eliminate or control the risk control the risk

Grease on Grease on the floorthe floor

Slip hazardSlip hazard Clean Clean immediately; use immediately; use signs to alert signs to alert othersothers

Used ice Used ice cream cream scoop left scoop left on on countertopcountertop

Growth of Growth of pathogenspathogens

Wash and Wash and transfer scoops transfer scoops to container with to container with cold running cold running waterwater