Food Handler Training

PLEASE NOTE:

This PowerPoint is for informational use only.

Viewing of this PowerPoint does not satisfy the Illinois Department of Public Health’s (IDPH) Food Handler Training Requirement.

Food service staff must attend an IDPH approved training with either an Illinois State Board of Education approved trainer; OR through an

online or in person ANSI approved training.

Food Handler Training forChild Nutrition Programs

Illinois State Board of Education

Nutrition and Wellness Programs Division

Presentation valid for training beginning July 1, 2017

No Set Expiration Date

The Illinois Food Handling Regulation Enforcement Act (410 ILCS 625) is monitored and regulated by the Illinois Department of Public Health (IDPH).

ISBE does NOT monitor or regulate the Food Handler Training requirement. ISBE is ONLY providing a training

option for Child Nutrition Program staff.

Introduction

Sites operating the National School Lunch and/or School Breakfast Programs,

Child and Adult Care Food Programs, or Summer Food Service Programs

are considered non-restaurant facilities.

This training is DOES NOT satisfy training required by retail food service establishments.

Non-Restaurant Training

The certificate received is ONLY valid for Child Nutrition Program food service settings.

The certificate is valid for 3 years

Only valid at the current employer

Only valid for non-restaurant settings

Certificate

Today’s Agenda:

General food safety information

REQUIRED Illinois Department of Public Health Topics:

Personal hygiene as it relates to food safety and prevention of foodborne illnesses

Time and temperature as it relates to foodborne illness

Preventing contamination during the flow of food

Proper maintenance, cleaning and sanitizing procedures

Potential food safety related problems, and solutions or prevention of problems

ISBEFood Handler Training

Common Causes of Foodborne Illness

Employees working while they are ill

Inadequate cooking temperatures

Inadequate temperature control

Poor food handler hygiene and hand washing practices

Cross contamination

General Food Safety Information

Properly trained food handlers will limit or prevent potential hazards.

The transfer of microorganisms (germs) from one food, food contact surface, or food service worker to another.

Contamination can also occur due to physical contaminants and/or chemicals, cleansers and pesticides.

Cross Contamination

Physical

Objects that inadvertently end up in food may not cause a foodborne illness, but could cause physical injury

Hair, Glass, Dirt, Fingernails, Jewelry

Chemical

Chemicals can contaminate food if they are improperly stored or used around food

Cleaners, Sanitizers, Pesticides

Biological

Types of General Hazards

Bacteria alone can cause foodborne illness. Bacteria also produce toxins that may not be destroyed during the cooking process.

Viruses may be carried by food handlers prior to them even feeling sick. Coughing, sneezing, and poor food handler hygiene allow for easy transmission.

Parasites may be in meat or fish, but using proper endpoint cooking temperatures will kill parasites.

Biological Hazards

Microorganisms that cause Foodborne Illnesses

Shigella -Bacteria

E. Coli - Bacteria

Salmonella - Bacteria

Norovirus - Virus

Hepatitis A - Virus

These foodborne illnesses can have similar symptoms, such as: Nausea; diarrhea; vomiting; and fever. Hepatitis A

can also cause jaundice (yellowing of skin and eyes).

The ‘Big 5’

True or False

Hair is considered a physical hazard.

Practice Question

TRUE or FALSE

Hair is considered a physical hazard?

TRUE

Practice Question

List one microorganism that can cause a food borne illness.

Practice Question

List one microorganism that can cause a food borne illness.

E. Coli, Shigella, Salmonella, Norovirus, Hepatitis A

Practice Question

Personal Hygiene and Hand Washing

Good employee hygiene reduces the risk of germs being transferred from:

Person to person

Person to food

Person to food contact surfaces

Regular bathing, clean hands and hair, and cleaning clothing are essential.

Personal Hygiene

Food Handler Illness and Injury

When to stay home

Diarrhea

Vomiting

Jaundice

Fever, sore throat

Food handlers with any of these symptoms should be symptom

free for 24 hours before returning to work.

Food Handler Injury Boils Cuts Burns Sores

If infected, food handler should NOT handle food.

If NOT infected, cover with a clean bandage and glove or

finger cot before handling food.

Food handlers MUST use effective hair restraints

Clothing Clean, appropriate for jobs tasks

Change of clothing may be necessary to prevent cross contamination

Fingernails should be trimmed and maintained No fingernail polish or artificial fingernails

Food handlers should not be wearing any jewelry when preparing and/or serving food EXCEPTION: Wedding rings are allowed

Hair Restraints and Food Handler Hygiene

Hand Washing Technique Use sink specific to hand washing

Wet hands with warm water and apply soap

Scrub hands for approximately 20 seconds

Rinse hands thoroughly

Dry hands using single use paper towels or air dryer

Avoid re-contaminating hands

Hand washing is not allowed in a sink used for food preparation, or sink used for cleaning and sanitizing food

service utensils, etc.

Proper Hand Washing

After eating or drinking

After using the restroom

After coughing, sneezing, blowing your nose

Before touching food preparation utensils or surfaces

Before touching food, especially foods that will not be cooked (ready to eat)

Between a change of work responsibilities

After handling any raw meats, poultry or fish

When returning to food service area

When to Wash Your Hands

There is NO replacement for proper hand washing

Wash hands prior to putting on gloves or hand sanitizer

Sanitizers may reduce the number of microorganisms on hands

Gloves provide an additional barrier

Bare hand contact with ready to eat foods is not allowed

Gloves should be changed often

Use of gloves and hand sanitizers together, is NOT a replacement for proper hand washing.

Glove and Hand Sanitizer Use

TRUE or FALSE

During hand washing, hands must be scrubbed for at least 30 seconds.

Practice Question

TRUE or FALSE

During hand washing, hands must be scrubbed for at least 30 seconds.

FALSE. Correct time is at least 20 seconds.

Practice Question

If an employee was running a fever, how long should they be kept away from working with

food and the food service area?

Practice Question

If an employee was running a fever, how long should they be kept away from working with

food and the food service area?

24 hours from the last time they had any symptoms.

Practice Question

Time and Temperature Control

Time

Limiting the amount of time a food is not held within safe temperature ranges

Temperature

Cooking foods to the proper end-point cooking temperatures, or ensuring foods are stored or held within safe temperature ranges

Control Measures

The temperature danger zone is 41° F to 135 ° F

Foods being cooled or heated must move through the temperature danger zone quickly

Prepared foods that are not going through a heating or cooling process and allowed to remain in the danger zone for 4 or more hours are unsafe to eat, and must be discarded

Foods of greatest concern are Time-Temperature Control for Safety (TCS) foods

Moist, nutrient or protein rich foods

Temperature Danger Zone

Storage Temperatures

Dry – Recommended to maintain foods at 70° F or below.

Refrigerated – Must maintain foods at 41° F or below.

Frozen – Recommended to maintain foods at 0° F. At minimum, temperatures should be cold enough to maintain a frozen state.

Thermometers are key in preventing food safety risks and should be used

in all food service storage areas.

All food service operations should be using food thermometers throughout the receiving, storage, and preparation process.

Determining safety or doneness of foods

by color, taste, texture, or any other physical quality

will not ensure a safe, edible product.

Reaching correct internal temperatures is the ONLY way to ensure the safety of food.

Food ThermometersTemperature as a Control Measure

Select a thermometer most appropriate for the food being temped.

Ensure thermometer has been properly calibrated.

Place the thermometer in the thickest part of the food.

Avoid touching bone or container

For large dishes or cuts of meats, take the temperature in two or more locations.

Leave thermometer inserted for at least 15 seconds.

Ensure proper end-point cooking temperature has been reached.

Clean and/sanitize before and/or after each use.

Using a Food Thermometer

Thermometers are a risk for creatingcross contamination issues.

Clean and sanitize thermometers often.

When switching work duties

After temping TCS foods

When it is dropped

After 4 hours or more of use

Using a Food Thermometer

Boiling-Point (212° F) or Ice-Point Method (32° F)

Ice-Point Method is recommended:

Pack a container with crushed ice and water

Insert thermometer, and ensure at least 2 inches of probe is submerged

Thermometer must reach and maintain a temperature of 32° F, for at least 30 seconds.

If thermometer does not read 32° F, calibrate according to manufacturer instructions.

Thermometer Calibration

Thawing

In a refrigerator that is 41° F or less

This is the preferred method

Completely submerged under running water

Water temperature must be 70° F or less

Sufficient water flow to agitate and remove loose particles

No part of food can be above 41° F for more the 4 hours

As part of the cooking process

Microwaving is allowed as long as the food is immediately moved to standard cooking process

Proper Thawing

End-Point and Holding Temperatures

145° F for 15 seconds

Whole Meats (steak, ham)

155° F for 15 seconds

Ground Meat (hamburger)

165° F for 15 seconds

ALL Poultry – Whole or Ground

Cold Holding – After Preparation

Foods must be held at 41° F or less (0° F for Frozen Foods)

Hot Holding – After Preparation

Foods must be held at a minimum of 135° F.

Use of a properly calibrated food thermometer is the only way to ensure that required temperatures have been reached.

Proper cooling

Reduce portion sizes to cool faster

Place food in cooler or freezer in shallow containers of 4 inch depth or less

Ensure foods or containers allow for air movement

Total Cooling Time Cannot Exceed 6 Hours

Foods must go from 135° F to 70° F within 2 hours

And from 70° F to 41° F within 4 hours

Use of a properly calibrated food thermometer is the only way to ensure proper cooling procedures are being followed.

Cooling Within 6 Hours

Date Marking

Prepared, previously cooked, or open TCS products can be stored for up to 7 days if maintained at a temperature of 41° F or below.

Reheating

Any previously prepared or cooked item that must be heated for service, must be reheated to 165° F.

Leftovers Date Marking and Reheating

What is the recommended maximum temperature for dry storage areas?

A. 65 ° F

B. 70 ° F

C. 75 ° F

D. 80 ° F

Practice Question

What is the recommended maximum temperature for dry storage areas?

A. 65 ° F

B. 70 ° F

C. 75 ° F

D. 80 ° F

Practice Question

When calibrating a food thermometer, how long must a temperature of 32 ° F be maintained for the calibration process to be considered complete?

A. 15 Seconds

B. 20 Seconds

C. 25 Seconds

D. 30 Seconds

Practice Question

When calibrating a food thermometer, how long must a temperature of 32 ° F be maintained for the calibration process to be considered complete?

A. 15 Seconds

B. 20 Seconds

C. 25 Seconds

D. 30 Seconds

Practice Question

Name one of the two control measures food service operations are allowed to use to control

for the safety of food.

Practice Question

Name one of the two control measures food service operations are allowed to use to control

for the safety of food.

Time or Temperature

Practice Question

Preventing Contamination During the Flow of Food

Food service staff should wash their hands before and after the receiving process

Aprons, gloves, etc. that will be worn during food preparation should not be worn during receiving and/or storage processes

If these items are worn, they should be removed or changed prior to returning to food preparation tasks

Receiving

Inspect all items during receiving.

Packages, containers should be in good condition.

Expiration dates should be checked.

Items being delivered, must match items listed on invoice.

Ensure foods are received at proper temperatures.

Non-food items, especially chemicals, should be separated from food items during receiving and storage.

Damaged or incorrect items should be refused or returned.

Inspection During Receiving

Dry Goods at or below 70 ° F

Refrigerated or Cold Items at or below 41° F

Frozen Items at or below 0° F, free of ice crystals

Ice crystals are an indication of thawing and refreezing

Cooked Items should be received at 135° F of higher

Temperatures During Receiving

First In, First Out (FIFO)

Date marking and rotation of all food products will help ensure oldest products are used first.

As new products are stored, expiration dates and product conditions of currently stored products should be checked.

Any damaged or out of date products should be safely and properly discarded.

Products should be stored at least 6 inches off the ground.

General Storage Procedures

Chemical and Non-Food Storage

Cleaners, sanitizers, and other chemicals should be stored away from any food products

Containers, packages, and spray bottles should be clearly marked with content or product

Damaged containers or packages should be removed or discarded to limit the risk of leakage or spillage that could spread to food storage areas

Non-Food Storage Procedures

TRUE or FALSE

All food products must be stored at least 12 inches off the ground.

Practice Question

TRUE or FALSE

All food products must be stored at least 12 inches off the ground.

FALSE. At least 6 inches.

Practice Question

Cooked/hot foods delivered to a satellite kitchen should be received at a minimum internal temperature of

A. 120 ° F.

B. 135 ° F.

C. 150° F.

D. 165 ° F.

Practice Question

Cooked/hot foods delivered to a satellite kitchen should be received at a minimum internal temperature of

A. 120 ° F.

B. 135 ° F.

C. 150° F.

D. 165 ° F.

Practice Question

Maintenance, Cleaning and Sanitizing

Regular inspection for evidence of rodents or other pests

Look for cracks or gaps in walls, doors, or around pipes

Ensure vents or other openings are cleaned and maintained

Follow best practices for waste management

Regular inspection and maintenance of other possible issues:

Broken lights, damaged equipment, vents, plumbing, etc.

General Maintenance and Inspection

Cleaning is the removal of visible dirt and debris

Sanitizing is the use of chemicals or heat to reduce the number of microorganisms

Best practices encourage cleaning and sanitizing to be performed together.

Scheduling time for thorough cleaning and sanitizing procedures will provide the best results.

Cleaning and Sanitizing

Cleaners and sanitizers can create chemical contamination risks.

Overspray or residues on food contact surfaces can put foods at risk for chemical contaminants.

High touch areas should be the focus of hour to hour cleaning and sanitizing processes.

Clean and sanitize only when safe to do so.

Cleaning and Sanitizing Contamination Risk

To be effective, thorough cleaning and sanitizing should follow a multi-step process

Three compartment sinks use the same

multi-step process

First, remove leftover food and debris

Second, wash with hot soapy water – Sink 1

Third, thoroughly rinse with clean warm water – Sink 2

Fourth, sanitize – Sink 3

Fifth, air dry

Cleaning and SanitizingThorough Cleaning Process

Cloths used for wiping down food contact surfaces (e.g., prep tables) must be cleaned, rinsed frequently, and stored between uses in an approved sanitizing solution, and used for no other purpose.

Cloths used for wiping down non-food contact surfaces (e.g., storage shelves) must be cleaned and rinsed frequently, and used for no other purpose.

Cleaning and SanitizingWiping Cloths

The correct setup for a 3 compartment sink is

A. Rinse, Wash, Sanitize

B. Wash, Sanitize, Rinse

C. Rinse, Sanitize, Wash

D. Wash, Rinse, Sanitize

Practice Question

The correct setup for a 3 compartment sink is

A. Rinse, Wash, Sanitize

B. Wash, Sanitize, Rinse

C. Rinse, Sanitize, Wash

D. Wash, Rinse, Sanitize

Practice Question

TRUE or FALSE

Sanitizing cloths are a cross contamination risk.

Practice Question

TRUE or FALSE

Sanitizing cloths are a cross contamination risk.

TRUE.If handled improperly, anything can become a cross contamination risk.

Practice Question

Potential Food Safety Issues, Prevention and Solutions

All child nutrition programs must have some type of food safety plan in place.

Summer meal programs (SFSP), Child and Adult Care Food Program (CACFP)

At minimum, the current Illinois food code should be used as the basis for a meal program’s food safety plan.

General Food Safety Plan

The USDA requires schools to have a Hazard Analysis and Critical Control Points (HACCP) based food safety plan in place.

This applies to ALL sites choosing to participate in the National School Lunch and/or School Breakfast Programs.

All Child Nutrition Programs can adapt a HACCP based format for their meal programs.

School Food Safety Plan

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis is the review or inspection of the food service area to look for potential food safety risks

Food Safety Plan Hazard Analysis and Critical Control Points

Critical Control Points (CCP’s) are points in food preparation processes where correct procedures must be used to help ensure food safety

Control Measures are processes or steps that are performed to reduce food safety risks

Handwashing, sanitizing, thermometer use, etc.

Critical Limits are measurable, typically times and/or temperature limits

End point cooking temperature, handwashing time, etc.

Food Safety Plan Hazard Analysis and Critical Control Points

Example of a Critical Control Point, Control Measure, and Critical Limit

Critical Control Point – Food handler is switching from prepping raw chicken to prepping salad bar

Control Measure – To prevent cross contamination the food handler must wash hands before prepping salad bar

Critical Limit – Food handler must scrub hands for 20 seconds (measurable time) to limit food safety risks

CCPs, Control Measure, and Critical Limit Examples

Monitoring of Food Safety Plan Observing that procedures are followed throughout food service area

Corrective Actions – Based on Monitoring Adjustments to food service procedures may be needed

Recordkeeping Inspection records, temp logs, cleaning schedules

Food safety records must be kept for at least 6 months (NSLP/SBP)

Reviewing and Revising Food Service Practices An annual review is the minimum recommendation

If a food safety issue occurs, all processes related to the food safety concern should be addressed and updated immediately

Food Safety Plan Maintenance

TRUE or FALSE

Hazard Analysis is the review or inspection of the food service area to

look for potential food safety risks.

Practice Question

TRUE or FALSE

Hazard Analysis is the review or inspection of the food service area to

look for potential food safety risks.

TRUE.

Practice Question

Provide one example of a Control Measure that can be used to limit food

safety risks.

Practice Question

Provide one example of a Control Measure that can be used to limit food

safety risks.

Handwashing, cleaning or sanitizing, temping a food, wearing gloves, thawing

properly…

Practice Question

Give one example of a Critical Limit.

Practice Question

Give one example of a Critical Limit.

Remember, critical limits are measureable and typically involve a set number,

temperature, etc.

An end-point cooking temperature;Time to scrub hands during handwashing;

Mixing strength of sanitizing solution;Hot or cold holding temperature;.

Practice Question

Thank You!

Contact Information

ISBE

Nutrition and Wellness Programs Division

cnp@isbe.net

800-545-7892

Food Safety Resources

Illinois Department of Public Health

http://www.idph.state.il.us/

Illinois State Board of Education

http://www.isbe.net/nutrition/htmls/safety.htm