Food Safety Basics

GORDON FOOD SERVICE Training Updated August 2013

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By the end of thistraining, youwill be able to:

• Explain steps for proper hand washing

• Understand what to do in case of injury or illness

• List appropriate cooking temperatures for different types of food

Objectives

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Purpose

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The purpose of this training is to inform employees of the importance of proper food safety practices.

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Food Safety: Why does it matter?

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If food is not prepared safely, it can lead to foodborne illness.

Affects millions and causes thousands of deaths each year

Children are more susceptible to getting sick from food

Costs billions of dollars each year

It may cost you your job!

EACH YEAR:

• 76 million people get sick from foodborne illnesses

• More than 325,000 people are hospitalized related to foodborne illnesses

• About 5,000 people die from foodborne illnesses

According to the CDC…

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A person can host dangerous pathogens that when transferred to food can cause foodborne illness.

Good hygiene helps protect the people eating the food you make from becoming sick.

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Why is good hygiene important?

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Hand Washing

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A person’s hands can be the most contaminated things in the kitchen!

Be aware of what you are touching and wash hands accordingly.

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When entering a food prep area

Before putting on gloves and in between glove changes

Before handling clean equipment and serving utensils

Before handling or serving food

After handling raw foods and working with RTE (ready-to-eat) foods

After handling soiled dishes, equipment or utensils

After returning to a food prep area from any other area (includes restroom)

After taking a break, eating, drinking or smoking

After sneezing, blowing a nose or coughing

After touching your face, hair or exposed parts of arms

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When to Wash Hands…

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Wash hands correctly!

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Apply soap; rub hands together vigorously. Wash between fingers, back of hands, palms,

fingernails, wrists, and forearms.

Total time washing should be at least 20 seconds.

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Rinse hands and arms thoroughly under warm water.

Repeat until hands are clean.

Dry hands with individual paper towel or air-dry machine.

Turn off the water faucet with paper towel and if exiting a restroom,

to touch the handle of the door.

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Wash hands correctly!

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Gloves are to protect the food, not to keep the hands of the employee clean.

Change gloves between each activity - do not wash or reuse gloves.

It is very important to wash your hands after taking gloves off, and before putting gloves on.

Gloves are NOT a substitute for washing your hands!

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Glove Use

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Wear clean clothes free from stains or spots.

Clothes should be free of rips or tears.

Wear clean aprons. Change apron if the one you are wearing is soiled.

Shoes must have closed-toes and have a clean appearance.

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Clothing

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Avoid wearing jewelry such as dangling earrings, necklaces and bracelets.

These items can get caught in equipment and cause injury to the employee, or fall into the food and cause harm to the person eating.

Rings and wrist watches are not recommended because they create a warm, moist environment that is a perfect place for bacteria to hide.

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Jewelry

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When picking up foods or ice, use tongs, plastic gloves or other appropriate

utensils.

Avoid coughing and sneezing around food areas.

Avoid touching face or hair.

Do not use your mouth to temporarily hold objects such as ID tags, etc.

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Food Handling

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Avoid smoking in food prep and storage areas.

Avoid leaning or sitting on food prep or food storage areas.

If you are ill you should not handle foods!

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Food Handling

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Talk to your manager!It is your responsibility to report certain symptoms and illness to your manager.

Report any illness to direct supervisor immediately.

Report any cuts, sores, or infections to direct supervisor immediately.

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Illness or Injury

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Your manager may restrict or exclude you from working with food, based on your symptoms/exposure.

• Restrict: tasks are limited and cannot include exposed food or clean equipment

• Exclude: employee is not allowed to work

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Too sick to work?

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If you have any of the following symptoms

caused by illness or infection:

Do Your Part:Report Immediately

• Vomiting

• Jaundice (yellowing of the eyes and skin)

• Diarrhea

• Sore throat with fever

• Infected wounds or lesions with pus

(on hands or exposed body parts)

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If you or a household member has been

diagnosed by a doctor with:

Do Your Part:Report Immediately

• Norovirus

• Salmonella typhi (typhoid fever)

• E. coli

• Hepatitis A

• Shigellosis

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1. Under refrigeration

2. Cold running water within 2 hours

3. Continuous cooking method

4. Microwave (must finish cooking immediately!)

FOUR PROPERWAYS

If thawing using refrigeration, allow plenty of time

Cold running water should not be hotter than 70° F

Tips

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Thawing

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Temperature danger zone

FOUR-HOURRULE

41°F - 135°F: temperatures at which bacteria grow and multiply the fastest

The four-hour rule: food cannot be in the danger zone for more than four hours total

Time is cumulative, from time of receiving through storage, preparation, holding and reheating

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Internal cooking temperatures

Cooked vegetables 135°F

Pork, fish, beef steak 145°F

Whole muscle roasts 145°FHeld for 4 minutes

Egg and egg mixtures 145°FTo hold eggs for later service, cook to 155ºF, then hold at least 135ºF

Verify your specific local or state regulations

Held for a minimum of 15 seconds, 2005 Food Code

Your local health department can bea great source for food safety information

Did you know?

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Internal cooking temperatures

Ground beef 155°F (or other ground meat or seafood)

Poultry 165°F

Casseroles, Stuffed Foods 165°F

Microwave cooking 165°FHeld for 2 minutes

Verify your specific local or state regulations

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Held for a minimum of 15 seconds, 2005 Food Code

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Proper use of a probe thermometer

Before use: Wash, rinse, sanitize and air dry thermometer

Make sure to wash, rinse, and sanitize thermometer between EACH product checked!

Make sure the dimpleon the thermometerstem is in the CENTERof the product.

You may need to stir product, or check in multiple places

Sealed package—fold onto itself(example: bag of milk)

Tips

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Gordon Food Service Nutrition Resource Center

nrc@gfs.com or 1.800.968.4426

Questions?

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