MF2167 Food Safety Training for KanWork · Food Safety Training for KanWork Final Report Cooperative Extension Service VICE Kansas State University Outdated Publication, ... the SERVSAFE

Food Safety Trainingfor KanWork

Final Report

Cooperative Extension ServiceKansas State UniversityF

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Outdated Publication, for historical use. CAUTION: Recommendations in this publication may be obsolete.

Food Safety Trainingfor KanWork

Table of Contents

Preface ............................................................................................... 2

Summary ............................................................................................ 3

Introduction ....................................................................................... 5

Goals and Objectives ....................................................................... 6

Methodology ...................................................................................... 7The Food Safety Training Program ................................................. 7

The Job-seeking Skills Training ....................................................... 8

Results ............................................................................................... 9Numbers of Participants................................................................... 9

Food Safety Knowledge Gained .................................................... 10

Food Service Employment Received............................................. 10

Other Employment Received ......................................................... 10

Other Benefits Obtained ................................................................ 10

Employers Point of View ................................................................ 11

Benefits of the Project .................................................................... 11

Future Recommendations ............................................................. 12Recruitment .................................................................................... 12

Format ............................................................................................ 12

Obtaining Employment................................................................... 12

Other .............................................................................................. 12

References ....................................................................................... 13

Appendices ...................................................................................... 13A. Food Safety Training ................................................................. 13

B. Overview of Microorganisms: Preventing Foodborne Illness .... 15

C. Searching for a Job or Career in Foodservice Poster ............... 18

D. SERVSAFE Completion Certificate........................................... 19

E. Foodservice Employers Brochure ............................................. 20

F. Searching for a Job or Career in Foodservice Brochure ........... 21

Project Team ................................................................................... 22


FF oodservice employees need toimplement and understand the properprocedures for serving safe food inorder to minimize occurrences offoodborne illness.

For this project, the SERVSAFEServing Safe Food Program (EducationFoundation of the National RestaurantAssociation) was modified and used totrain KanWork participants for work inthe foodservice industry. Those whowere certified were prepared to providesafe food to the public and to theirfamilies.

The project was a collaborative effortof the Kansas State University (KSU)Cooperative Extension Service (CES),Department of Foods and Nutrition,and Department of Hotel, Restaurant,Institution Management and Dietetics,and the Kansas Department of Socialand Rehabilitation Services (SRS).

Through the Job Club Program, thisproject supported objectives of both theKSU CES Food Safety Initiative andthe State of Kansas Department ofSocial and Rehabilitative Services’KanWork Program.

The project involved the efforts oflocal county extension agents of theCES and local Employment PreparationServices (EPS) staff members of theSRS in Crawford, Douglas, Ellis, Ford,Leavenworth, Saline, and Shawneecounties.

This project was funded in part byUSDA Extension Service under theFood Safety and Quality Initiative,special project number 94-EFSQ-1-4111.

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Preface


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Summary

agents with nontraditional audiences.• Evaluate the project based on partici-

pant outcomes.• Evaluate consequences of extension

agent training with a mailed ques-tionnaire.

MethodologyState Employment Preparation Services(EPS) staff and state extension person-nel selected seven pilot counties. Thecounties had both extension agents whohad completed the SERVSAFEApplied Foodservice Sanitation courseof the Educational Foundation of theNational Restaurant Association andEPS staff who were involved in aprogram called KanWork. The exten-sion agents and EPS staff membersattended two, one-day organizationaland procedural sessions conducted bystate extension specialists andKanWork leaders. The goals of thepilot project were discussed andprocedures for implementation wereclarified and determined. SERVSAFEand Job Club trainings were plannedfor each of the seven selected countiesduring the winter and spring of 1995.Extension’s role was to adapt theSERVSAFE program for the targetaudience and teach that component atthe local level. Extension also providedoverall project coordination.SRS’s role was to:

• Refer KanWork participants forfood safety training.• Teach resume writing and jobapplication skills to participants onthe local level.• Assist in evaluating the trainingprogram. The training plan called for

KanWork participants to receive twelvehours of SERVSAFE food safetytraining and thirty to forty hours of JobClub training.

County extension agents conductedthe SERVSAFE trainings; EPS staffmembers conducted the Job Club

O bjectives of the Project

The main objective of the project wasto provide food safety and job-seekingskills training to KanWork participantsin seven selected counties in Kansas,through cooperation between theKansas Department of Social andRehabilitative Services (SRS) and theKansas State University CooperativeExtension Service (CES). A secondobjective was to evaluate and documentfood safety training conducted bycounty extension agents who hadcompleted the SERVSAFE AppliedFoodservice Sanitation Course.

Learner objectivesLearner objectives for KanWorkparticipants were:• Understand the need for learning and

practicing food safety skills.• Define important food safety terms.• Identify potentially hazardous foods.• Identify personal hygiene practices

that may compromise food safety.• Demonstrate how to use a thermom-

eter and record food temperatures ina log.

• Use proper procedures for receivingfood.

• Discuss procedures for preparing,holding, and serving foods safely.

• Identify procedures for cleaning andsanitizing foodservice equipment.

• Describe the way safe food-handlingin each area contributes to employeeand customer safety and to theoverall success of the operation.

• Complete an application for employ-ment.

• Obtain employment in a foodserviceoperation.

Process objectives• Provide information on job opportuni-

ties for KanWork participants.• Increase cooperation between SRS

and the KSU CES• Reduce the incidence of foodborne

illness outbreaks in the state ofKansas.

• Improve the visibility of extension


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training. The Job Club trainingsconsisted of instruction on resumewriting, completing employmentapplications, interviewing, and jobretention skills.

ResultsA total of thirty-one KanWork

participants completed the SERVSAFEtraining and twenty-four KanWorkparticipants completed both theSERVSAFE and Job Club training. Allof the thirty-one KanWork participants

advancement. Two participants movedout of their counties so their employ-ment status is unknown. The remainingfourteen participants did not have anyreported employment at the time thisreport was prepared.

Extension agents and EPS staffreported that participants increasedtheir self confidence, their knowledgeregarding safe food-handling to applyat home as well as in foodservice, andthey had positive experiences in groupinteraction.

who completed the SERVSAFEtraining passed the post-test andreceived a certificate.

Six of the participants obtained aposition in foodservice after theycompleted the SERVSAFE training.Three participants acquired employ-ment in other industries. One persondecided to complete the GED. Threepeople were already employed part-time in the foodservice industry anddesired the SERVSAFE certificate toincrease their opportunities for future

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Introduction

ansas has approximately 11,600licensed commercial and institutionaleating establishments along with 873licensed healthcare and 9,538 licensedor registered childcare facilities. TheBureau of Environmental HealthServices and the Bureau of Adult andChild Care of the Kansas Departmentof Health and Environment (KDHE)are charged with the responsibility forinspecting these facilities.

In addition, the Bureau of Environ-mental Health Services inspects butdoes not license 4,000 operations,including retail grocery stores, retailmeat markets and lockers, foodprocessing (manufacturing) plants,variety stores that sell food, bakeries,bottling plants, food warehouses,wholesale food distributors, stores, andspecialty food shops (Hale, 1991).

Kansas foodservice employees (bothcommercial and noncommercial) arenot required to complete any foodsafety training or undergo healthexaminations to meet state require-ments.

Providing effective educationalprograms to this audience is difficultbecause of the large number of peopleinvolved, high rates of employeeturnover, costs to employers, lack ofmanager/owner knowledge, andnonuniform systems for training andcertifying workers.

The School Foodservice ResearchInstitute identified that training schoolfoodservice employees in all aspects ofthe operation, including sanitation, willbe a challenge in the 1990s (Trends,1992).

According to a recent study, nursinghome residents accounted for 2.4percent of the foodborne illnesses in theUnited States between 1975 and 1987,but 19.4 percent of the deaths. Theelderly were ten times more likely todie of foodborne illnesses than youngeradults (Williams, 1991).

K In Kansas in 1992, 78.7 percent oflong term care facilities were cited forstorage, preparation, distribution, andserving food under sanitary conditionsviolations (Dickison, 1993).

Commercial foodservice operatorsmay lack knowledge of food safety andof the impact this would have on thepublic health or the potential liability ofthe operation. Commercial operatorsusually do not belong to professionalsocieties that require continuingeducation as do school foodserviceemployees, dietary managers, dietetictechnicians registered, and registereddietitians. Resources for training maynot be readily available in communi-ties.

Because of the lack of incentive toobtain training and limited commitmentto food safety training of employees byoperators, it may be critical to trainfoodservice employees before they startto work.

KanWork participants have beenidentified as persons needing educa-tion, job skills training, and jobreadiness training. Through food safetytraining, KanWork participants maymore readily obtain employment in thefoodservice industry and maximizetheir potential. Also, through thistraining, KanWork participants willimprove the level of food sanitation forKansas residents.

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Goals and Objectives

Process objectives• Provide information on job opportuni-

ties for KanWork participants.• Increase cooperation between SRS

and the KSU CES.• Reduce the incidence of foodborne

illness outbreaks in the state ofKansas.

• Improve the visibility of extensionagents with nontraditional audiences.

• Evaluate the project based on partici-pant outcomes.

he overall goal of the projectwas to provide food safety and job-seeking skills training to KanWorkparticipants in seven selected pilotcounties in Kansas. The project linkedpreviously SERVSAFE-certifiedextension agents and EPS staff mem-bers in the seven selected counties toprovide food safety and job-seekingskills training, respectively. Thisproject serves as a model for similartraining programs throughout the state.

KanWork participant objectives• Understand the need for learning and

practicing food safety skills.• Define important food safety terms.• Identify potentially hazardous foods.• Identify personal hygiene practices

that may compromise food safety.• Demonstrate how to use a thermom-

eter and record food temperatures ina temperature log.

• Use proper procedures for receivingfood.

• Discuss procedures for preparing,holding, and serving foods safely.

• Identify procedures for cleaning andsanitizing foodservice equipment.

• Describe the way safe food-handlingin each area contributes to employeeand customer safety and to theoverall success of the operation.

• Complete an application for employ-ment.

• Write a resume.• Obtain employment in a foodservice

operation.

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Methodology

• Instructor’s guide• Student workbooks

Because these materials are anexcellent source of food safety infor-mation, include all aspects of foodsafety, are application oriented, arewell-tested and are nationally recog-nized, they were used in the trainingrather than developing new materials.

The twelve-hour training was dividedinto three, four-hour segments (Appen-dix A). Each four-hour segment wasarranged into five- to ninety-minuteintervals. Besides SERVSAFE materi-als, there were other items interspersedthroughout the twelve hours of trainingin order to visualize and reinforce theprinciples presented. These were:• Petri dish contamination• Glow germ activity• Overview of microorganisms• Yeast experiment• Food Safety “Jeopardy"• “Food Safety Is No Mystery" video• Tour of foodservice facility• Job opportunities and careers in

foodservice• Celebration of completion

Initially the food safety trainingswere scheduled for January throughMarch 1995. However, Ford, Saline,and Shawnee counties rescheduled theirtrainings to March or April due to lowparticipation. Shawnee County resched-uled a third time due to personalreasons. The training was held in June.

KanWork participants were recruitedthrough the use of EPS staff members(seven counties), posters (five coun-ties), publicity flyers (three counties)and a news release (one county).

The KSU CES provided the follow-ing resources to each county:• Food safety training outline• Promotional brochure with registra-

tion form• Promotional posters• Brochure for potential employers• Certificates of completion• SERVSAFE Leader’s Guide

tate EPS and extension personnelselected seven pilot counties in the statewith at least one county in eachextension administrative region.Counties had to have an extension agentwho had been previously certified infood safety through the SERVSAFEprogram and who possessed an interestin the project. Each county also had tohave a KanWork program in place. Thechosen counties were Crawford,Douglas, Ellis, Ford, Leavenworth,Saline and Shawnee. The selectedextension agents and EPS staff mem-bers (one each per county) attendedtwo, one-day planning and developmentsessions conducted by state extensionspecialists and state KanWork adminis-trators on September 16, 1994, andDecember 14, 1994.

The Food Safety TrainingProgram

SERVSAFE and Job Club trainingswere held in each of the selectedcounties in the winter and spring 1995.The focus of the food safety trainingwas to educate KanWork participants infood sanitation skills to reduce the riskof foodborne illness. County extensionagents conducted the food safetytraining. A majority of the content ofthe training sessions was derived fromSERVSAFE materials developed by theEducational Foundation of the NationalRestaurant Association for foodservicesanitation employee training. Thecontent was based on the fourth editionof the Applied Foodservice Sanitation,A Certification Coursebook, (1992) thekey component of the SERVSAFE foodsafety training program. SERVSAFE isa nationally recognized trainingprogram that results in a certificationexamination.

SERVSAFE materials used included:• The course book as a resource for the

instructors• Overheads• Slides• Videos

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• SERVSAFE Participant’s Workbook• Overview on microorganisms• SERVSAFE videos• Prizes (pencils and refrigerator

magnets)• Petri dishes• Glow germ kit• Digital thermometer• Slides of violations• Food safety “Jeopardy"• Information and slides on career

opportunities in the foodserviceindustry

The Job-seeking SkillsTraining

The focus of the job-seeking skillstraining was to educate KanWorkparticipants in resume writing, com-pleting employment applications,interviewing and job retention skillsthrough Job Club.

The Job Club training was conductedby EPS staff members and consisted ofthirty to forty hours of job skillstraining over a two-week period.Participants received a 126- pageKansas Job Club Manual.

Some of the topics covered are listedbelow:• Grooming hints• Why people get hired• Why people get fired• Description of a good employee• Good work habits• Manners and appearance• Networking• Employment applications• Resumes• Interviewing• Telephoning• First day on the job• Job performance• Promotion• Job retention

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SERVSAFE SERVSAFECounty only and Job Club

Crawford 5 5Douglas 4 2Ellis 4 2Ford 7 7Leavenworth 3 3Saline 6 3Shawnee 2 2

Table 2. Percent of Items Answered Correctly in *Pre- and *Post-tests

County Pre-test Post-test

Crawford 84% 90%Douglas 100% 93%Ellis 80% 87%Ford N/A 84%Leavenworth N/A 97%Saline 88% 88%Shawnee

* Different tests used.

N umber of ParticipantsA total of thirty-one KanWork

participants completed the SERVSAFEtraining and twenty-four KanWorkparticipants completed both theSERVSAFE and Job Club training.Participation ranged from three toseven for the SERVSAFE training andtwo to seven for both trainings com-bined (Table 1).

The number of participants whoregistered for the SERVSAFE trainingsbut did not attend was high. FordCounty originally had twenty-onepeople registered for their Februarytraining, but only two people attended.Therefore, the training was rescheduledfor March.

Participants who registered for theMarch SERVSAFE training had to signa Self Sufficiency Agreement and, ifthey did not attend, they would receive

a cash assistance penalty. As a result,only one person registered, but did notattend the March training.

Saline County originally had ninepeople registered for their Februarytraining, but only one person attended.Therefore, Saline County rescheduledtheir training to April. In April, two outof eight people registered did notattend.

Shawnee County originally had fivepeople registered for their Februarytraining, but only one person came.Therefore, their training was resched-uled to April and due to personalreasons rescheduled again to June.

The reasons registrants gave for notattending were family, transportation,time, no interest in a job in foodservice,and other.

Results

Table 1. Number of KanWork Participants

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the SERVSAFE certificate to increasetheir opportunities for future advance-ment. Two participants moved out oftheir counties so their employmentstatus is unknown. The remainingparticipants did not have any reportedemployment at the time this report wasprepared. SRS is continuing to reachthe participants for further evaluation.

Other Benefits ObtainedOne of the greatest benefits the

participants received was a boost intheir self-confidence. Although thisbenefit is unmeasurable, it is importantto their future success.

Group sizes were small, and eachindividual received personal attention.The learning environment was non-threatening. One participant becameextremely excited when receiving hiscertificate because it was the firstcertificate he had ever received.

Another benefit is that all of theparticipants know how to be safer foodhandlers at home. Also, the traininggave the participants experience ingroup interaction..

All of the extension agents and EPSstaff members have expressed interestin having an ongoing program of foodsafety and job-seeking skills training.Ford and Saline counties scheduledclasses for June and September,respectively. Ellis County planned asession for fall. It is anticipated thatmore classes will be scheduled.

Employer’s Point of ViewThe manager at one of the restau-

rants toured as part of the food safetytraining invited all of the KanWork

participants to come back and apply fora job. At another restaurant, theemployer stated that, when hiring,applicants with a background in foodsafety would be given priority overother applicants. The employer of oneof the KanWork participants whoreceived employment stated that thisperson received an interview onlybecause she had a SERVSAFE certifi-cate.

Benefits of the ProjectThe overall goal of the project was to

provide food safety and job-seekingskills training to KanWork participantsin seven selected counties in Kansas.This goal was reached by providing thistraining to thirty-one participants.Other benefits were:• Cooperation between SRS and the

KSU CES was increased.• The visibility of extension agents with

nontraditional audiences wasimproved.

• Participants gained a sense of accom-plishment and self-worth.

• EPS staff members and KanWorkparticipants were informed of thenumerous opportunities for employ-ment in the foodservice industrybeyond the general stereotype of fast-food employment.

Food Safety KnowledgeGained

The participants took a ten-itempretest and a thirty-item post-test todetermine their food safety knowledge.The percentage of questions answeredcorrectly on the post-test was higher intwo counties (Table 2).

Even though the results would appearto not show a significant amount offood safety knowledge gained, thepretest was significantly easier than thepost-test so that participants were notoverwhelmed and frustrated before thetraining began. Furthermore, all of theextension agents and EPS staff mem-bers agreed that the participants learneda wealth of new and practical foodsafety information. All of the thirty-oneKanWork participants who completedthe SERVSAFE training passed thepost-test and received a certificate.

Food Service EmploymentReceived

Nine out of the thirty-one participantsobtained a position in foodserviceimmediately after completing theSERVSAFE training. The foodservicepositions that were obtained appear inTable 3.

The average salary and the averagenumber of hours employed was $5.40per hour and twenty-nine hours perweek, respectively.

Other Employment ReceivedThree participants obtained employ-

ment in other industries. One persondecided to complete the GED. Threepeople were already employed part timein the foodservice industry and desired

Table 3. Foodservice Positions Obtained

Participant ` Type of Hours/ Salary/number Facility position week hour

1 Senior Center Cook’s Asst. 40 $4.252 School FS Food Server 15 6.263 School FS FS Worker I 20 5.144 Bus. and Ind. Cook 40 6.255 Mex. Rest. Cook’s Asst. 30 4.506 College and Univ. FS Worker 40 6.337 College and Univ. FS Worker 40 5.758 School FS FS Worker I 20 5.149 School FS FS Worker 16 4.95

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Future Recommendations

Rparticipants about the advantages anddisadvantages of working in theirfacility. Allow time for participants toask the employer questions.

OtherOther recommendations given by

extension agents and EPS staff mem-bers involved in this pilot projectincluded:• Invite former KanWork participants

who obtained employment infoodservice as a result of theSERVSAFE training to anothertraining for a time of questions andanswers.

• Include a tour of the county extensionoffice in the training.

• Develop and give KanWork partici-pants an evaluation of the training inorder to obtain their feedback.

• Laminate the SERVSAFE certificatesin order to allow the participants totake their certificate to job interviewswithout the certificate getting ruined.

• Assess foodservice employment inyour county before deciding toconduct a training to determinewhether full-time positions withbenefits are available.

ecruitmentIn order to be successful in getting

KanWork participants to come toSERVSAFE training, SRS needs to befirmly committed at all levels. Person-nel at the state level need to getpersonnel at the local level enthusedabout the program. At the local level,all case workers need to be thoroughlyinformed about the program so theywill be able to sell the program to theirclients.

To increase the percentage of thosewho attend after registering, incentivesfor coming or disincentives for notcoming would be helpful.

On the other hand, extension agentsneed to be prepared to work with only asmall group because only half of thoseregistered actually participated in thetraining.

FormatIt is helpful if the SERVSAFE

certificate is given to the participantsafter Job Club training in order toencourage attendance at the training.

Variety, hands on participation, andvisual aids are the keys to maintainingthe participants interest throughout thetraining. The activities the participantsliked the most were the videos, glowgerm activity, petri dish contamination,tours, and games.

Obtaining EmploymentIt is important to facilitate the job

search process by knowing thefoodservice operations in the commu-nity. State and federal institutionalfoodservice facilities are often over-looked as places of employment andmay offer higher wages and benefits.

Know which facilities are hiring andhave job applications available. Informpotential employers about the trainingthat is being conducted.

If possible, involve potential employ-ers in the training. Allow potentialemployers the opportunity to talk to the

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References

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Dickison, S. Personal Communication.Kansas Department of Health andEnvironment, 1993.

Hale, J. Personal Communication.Kansas Department of Health andEnvironment, 1991.

Trends: School Foodservice in the Year2000 and Beyond. Conferenceproceedings, National Food ServiceManagement Institute, University ofMississippi, 1992.

Williams, R.D. “So Long, Sunny SideUp. Preventing Foodborne Illness inNursing Homes,” FDA Consumer,DHHS Publication No. (FDA) 92-2252,1991.


Appendix A

Food Safety Training

Day 1 (4 hours)

10 min. Introduction/goal of program—Extension and SRS

15 min. Get acquainted activity

30 min. Job opportunities and careers in foodservice—why we are here.

Information about:

Foodservice industry

Types of jobs/salaries/career ladder

Characteristics of successful foodservice employees

Slides

Handout Choose Food Service booklets

10 min. Break

20 min. Administer pretest and discuss answers.

Note: Emphasize that it is fine if they do not know any of the correct answers.

10 min. Introduction—use transparencies 1 through 3.

10 min. Video: “Introduction to Food Safety”

15 min. Discuss and emphasize:

1. Foodborne illness—A disease that is carried or transmitted to people by food.

2. Contamination—Harmful things, such as microorganisms and chemicals that get

into food.

3. Cross-contamination—Harmful microorganisms are transferred to safe ready-to-

eat food by human hands, equipment, utensils, and raw food.

4. Importance of food safety—Refer to recent well-publicized outbreaks, such as

Jack-in-the-Box hamburgers or Schwann's ice cream.

5. Importance of food safety at home.

10 min. Contaminate petri dishes.

10 min. Break

15 min. Personal hygiene—use transparencies 4 through 6.

10 min. Video: “Personal Hygiene”

15 min. Glow germ activity.

20 min. "Jeopardy"

10 min. Break

15 min. Overview of microorganisms in foodborne illness.

Define and discuss (include cause, example recent outbreak, how to control):

1. Salmonella

2. E. coli

3. Staphylococcus

4. Clostridium perfringens

15 min. Using thermometers and keeping temperature logs—use transparencies 7 through 8.

Include calibration demonstration.

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Day 2 (4 hours)

15 min. Recap important points from Day 1:

What kind of foods are most likely to be contaminated?

Should you work with food if you are ill?

What is the proper way to wash your hands?

When should you wash your hands?

What is the danger zone?

15 min. Receiving and storing food safely—use transparencies 9 through 10.

15 min. Video: “Receiving and Storage”

After video re-emphasize FIFO method of stock rotation.

10 min. Break

20 min. Preparing and serving safe food—use transparencies 11 through 16.

15 min. Video: “Preparation, Cooking, and Service”

After video re-emphasize: Hot foods hot/cold foods cold

Danger zone

Cross-contamination

20 min. Trace two potentially hazardous dishes (chili and baked chicken) through

receiving, storage, thawing, cooking, service, cooling, and reheating.

Identify critical control points.

10 min. Break

15 min. Yeast Experiment

15 min. "Jeopardy"

15 min. Cleaning and Sanitizing—use transparencies 17 through 20.

10 min. Video: “Proper Cleaning and Sanitizing”

10 min. Discuss safe food handler's rules—use transparency 21.

10 min. Break

30 min. Video: “Food Safety is No Mystery”

15 min. "Jeopardy"


Day 3 (4 hours)

5 min. Examine petri dishes.

45 min. Review for test.

10 min. Break

30 min. Test

90 min. Tour of foodservice facility.

60 min. Celebration of completion.


Appendix B

For agent use

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OMicroorganisms can be carried by

food and make people sick. Of allmicroorganisms, bacteria are thegreatest concern in foodserviceoperations. Other organisms, such asviruses, molds, and parasites, may alsocause illness.

Bacteria are everywhere. They arecarried by water, wind, insects, plants,animals, and people. They can survivein scabs, the mouth, nose, throat, andintestines. Some bacteria may be onfood as it comes into the kitchen.Others can contaminate human hands,and then may end up in food.

Harmful bacteria and the toxins(poisons) some of them produce do nothave an odor or taste to help you knowthey are there. That is why it is soimportant to keep them out of food orfrom growing in the first place.

How Bacteria Grow andReproduce

Bacteria are living single-celledorganisms. Individual cells are verysmall and cannot be seen without amicroscope.

Bacteria normally exist as growing orvegetative cells. The cells reproduce bydividing in two. Each cell then dividesinto two more cells, and so on. If all theconditions are right for growth, bacteriacan grow and multiply to huge numbersvery quickly.

Some bacteria also produce thickwalls and form spores. Spores do notgrow and reproduce. But they can oftensurvive cooking. Then, when the foodthey are in cools from a hot tempera-ture to a warm temperature, they maybecome vegetative and start to growand reproduce.

What Bacteria Need to GrowBacteria can live anywhere people

live. They also can live well in poten-tially hazardous foods because these

verview of Microorganisms:Preventing Foodborne Iliness

foods are often moist, rich in proteinsand other nutrients, and low in acid.

Potentially hazardous foods include:meat, fish, eggs, poultry, milk, softcheeses, garlic-in-oil mixtures, cutcantaloupe, foil-wrapped bakedpotatoes, and cooked vegetables. Ifkept at warm room temperatures,bacteria in these foods can grow fast.

Conditions for bacterial growth spellout FAT-TOM:Food: High protein foods from animals

are likely to be contaminated or canbe easily contaminated. Other foodalso provide nutrients to bacteria sothey can grow.

Acidity: Most potentially hazardousfoods are low in acid (between ph 4.6and 7.0). Fresh meats, poultry, andfish are examples. Adding an acid,such as vinegar, may slow bacterialgrowth but it does not guaranteecontrol.

Time: Potentially hazardous foodsshould not stay in the temperaturedanger zone for more than four hoursduring the entire food-handlingprocess.

Temperature: The temperature dangerzone is 40° F to 140° F. Bacteria cansurvive refrigeration temperatures, sorefrigerating food does not providecomplete control of bacteria. Butbacteria can grow fast in the dangerzone.

Oxygen: Some bacteria need oxygen togrow. Others need no oxygen. Mostbacteria that cause foodborneillnesses can grow either with orwithout oxygen.

Moisture: Bacteria need moisture togrow. Most potentially hazardousfoods have a high amount of mois-ture. Because bacteria have nomouths, they get their nutrientsdissolved in the water around them.High moisture foods are ideal for


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bacterial growth. Dry foods, how-ever, like uncooked beans and rice,become potentially hazardous whenwater is added.

The most important factors to controlare temperature and time.

Four Important Bacteria andHow to Control Them

SalmonellaSalmonella bacteria cause an

infection of the intestinal tract. Symp-toms include abdominal pain, head-ache, nausea, vomiting, fever, anddiarrhea. Animals, raw animal foods(meat, eggs, raw milk, fish, etc.), andhuman beings (intestinal tract) cancarry these bacteria.

Foods involved in the illness includepoultry and poultry salads, meat andmeat products, milk, shell eggs, eggcustards and sauces, and other proteinfoods.

Preventive steps to avoid Salmonellainfection are:

• Avoid cross-contamination.• Refrigerate food, properly cool

cooked meats and meat products.• Avoid fecal contamination from

food handlers by proper hand washingafter using the toilet.

A Real Life Outbreak: The healthdepartment was notified that threepatients in the hospital had abdominalcramps and diarrhea. All tested positivefor Salmonella.

One of the patients worked as a cookin a local restaurant and the other twohad eaten at the restaurant four daysapart. After three days, seven morecases of illness were reported. Before itwas over, twenty-five restaurantpatrons became ill.

When asked, the employees de-scribed incomplete cooking practices.Salmonella was found in the roast beef,the cooked ham, the lettuce, and thecoleslaw, as well as on the surface of awooden cutting board.

StaphylococcusThese bacteria produce a toxin or

poison. If the toxin is eaten in contami-nated food, the illness can causenausea, vomiting, diarrhea, anddehydration.

These bacteria are found in humanbeings (skin, nose, throat, infectedsores), and animals. Foods involved areham and other meats, warmed-overfoods, dairy products, custards, potatosalads, cream-filled pastries, and otherprotein foods.

Preventive steps to avoid illnessinclude:

• Avoid contamination from barehands.

• Keep food handlers with skininfections from food preparation.

• Refrigerate food properly, coolprepared foods rapidly.

A Real Life Outbreak: In May 1990,sixty-five elementary school childrenbecame ill after eating ham. Frozen,fully cooked ham rolls were deliveredto the kitchen one week before theoutbreak and placed in a refrigerator forthawing.

Two days before the ham was served,the fully thawed hams were cooked in asteamer until reaching an internaltemperature of 180° F. The ham rollswere then allowed to cool for 45minutes at room temperature so that thecasings could be removed by hand.

Three employees removed thecasings; none wore gloves. After all thecasings were removed, the rolls wereplaced in deep pans (three rolls per pan,covered with aluminum foil) andstacked on the shelves of the refrigera-tor.

At 9 a.m. the next day, one daybefore the ham was served, the hamrolls were taken out of the refrigerator,sliced, and placed on cookie sheets andplaced back into the refrigerator.

At 8:45 a.m. on the day the ham wasserved, the ham was placed in a 147° Foven to warm for 20 minutes.

At 9:15 a.m., the hams were placedin transport ovens for delivery. Four ofthe transport ovens maintained atemperature of 140° F and the otherfour transport ovens maintainedtemperatures between 109° and 122° F.

During the investigation of theoutbreak, one of the food handlerstested positive for Staphylococcus.

Clostridium perfringensThese bacteria cause a mild illness

with abdominal pain and diarrhea. The

bacteria can be found in human beings(intestinal tract), animals, and soil.

Foods associated with Clostridiumperfringens are cooked meat, poultry,gravy, and beans that have been cooledslowly.

Clostridium perfringens is a sporeformer. Spores can survive cooking.They can grow and multiply if the foodis cooled too slowly.

Prevention methods include:• Using careful time and temperature

control in cooling and reheating cookedmeat, poultry, and bean dishes.

• Reheating products to 165° F(73.9° C).

A Real Life Outbreak: Eighty-threepeople in Garland, Texas, became illafter eating beef brisket at a churchbanquet. The brisket had been cooked,allowed to cool at room temperature for45 minutes, and then placed in bulkinto the cooler.

The next day, the briskets were veryslowly reheated in a warming cabinetwith an estimated air temperature of160° F. The brisket was then trans-ported to the banquet at room tempera-ture.

At the banquet, two warming pansheated with canned fuel were used asserving containers. Briskets waiting tobe placed in the warming pans were leftat room temperature.

E. coli 0157: H7These bacteria can cause various

symptoms including bloody diarrhea,severe abdominal cramps, nausea,vomiting, and with or without fever.

In children, the illness may progressto include hemolytic anemia, urinaryinfections, and kidney failure. Deathcan occur.

In the elderly, the nervous systemmay be involved, with seizures, coma,blood clots to the brain, and death.

Foods that have been contaminatedwith this bacteria include undercookedground beef, raw milk, unpasteurizedapple cider and salami.

People who have been infected withE. coli 0157: H7 also can spread thedisease to others by failing to theirwash hands well after toilet use.

To control these bacteria:• Cook hamburgers and other ground

meat foods to the well-done stage.

16


17

A Real Life Outbreak: Four hundredseventy-five people became ill aftereating undercooked Jack-in-the-Boxhamburgers. Three children died.

As a result, Jack-in-the-Box has atleast eight lawsuits against them, haslost an estimated $15 million in sales,and has been forced to layoff about 200employees.

Meat juices should be clear. Groundmeat should reach a temperature of atleast 155° F in foodservice operations.

• Keep ground meats in the refrigera-tor or freezer.

• Thaw in the refrigerator.• Avoid contaminating other food

with meat drippings.• Wash hands thoroughly after

contact with raw meat and after usingthe toilet.


Searching for a Job or Career in

Foodservice?

Exciting and unlimiting opportunities in:

• Hospitals • Restaurants

• Nursing Homes • Hotels

• Schools • Stadiums

• Colleges and • Convention Centers

Universities • Supermarkets

• Business and Industry • Casinos

• Correctionals

SERVSAFE Food Safety Training and

JOB CLUBcan help you receive the job you want!

For more information call:

In cooperation with:

Kansas State University Cooperative Extension Service

and

Kansas Department of Social and Rehabilitation Services (SRS)

and

The Educational Foundation of the National Restaurant Association

Appendix C

18


EXCELLENCEFor participation in the SERVSAFE Food Safety Training Program

Awarded to

TrainerDate

Appendix D

19


FOODSERVICE

EMPLOYERS:

How would you like to hire an

individual who has already had

Food Safety and Job Retention

Skills training?

After completing the SERVSAFE Food Safety Training,

participants will know and understand:

• The importance of food safety

• Proper personal hygiene

• How to properly store food

• How to handle the preparation of safe food

• Cross-contamination and the danger zone

• Recent outbreaks of foodborne illness

and what went wrong

The benefits participants will receive from Job Club are:

• Good work habits

• The importance of reliability

• Less absenteeism

• How to be responsible

Please contact:

In cooperation with:Kansas State University Cooperative Extension

Service, Manhattan, KS

and

Kansas Department of Social and

Rehabilitation Services (SRS)

and

The Educational Foundation of the

National Restaurant Association

Individuals in YOUR COMMUNITY are being trained in

food safety and job retention skills.

Individuals receive 12 hours of SERVSAFE Food Safety and

20 hours of Job Club training.

Appendix E

20


Searching for a

Job or Career

in Foodservice?

KanWork

Food Safety and

Job ClubTrainingCan Help

SERVSAFE Food Safety Training is recognized as the

leading food safety training program by foodservice

employers. After completing this training program, you

will have exciting and unlimiting career opportunities in:

• Hospitals• Nursing Homes

• Schools• Colleges and Universities

• Restaurants

• Hotels• Stadiums and Convention Centers

• Night /Private Clubs

• Business and Industry

• Correctional Institutions

• Supermarkets

• Casinos

JOB CLUB teaches you the skills you need to receive and

keep the job you want.

Upon completion of the SERVSAFE Food Safety Training

and JOB CLUB, you will receive a certificate that you

can proudly show potential employers.

SERVSAFE TRAINING

Dates:

Time:

Place:

Conducted by:

In cooperation with:Kansas State University Cooperative

Extension Service, Manhattan, KS

and

The Kansas Department of Social and

Rehabilitation Services (SRS)and

The Educational Foundation of the National

Restaurant Association

Appendix F

21


22

Karen Pesaresi Penner, Ph.D.,Professor and Specialist, Department ofFoods and Nutrition, Kansas StateUniversity, Project Codirector.Elizabeth Barrett, Ph.D., AssistantProfessor, Department of Hotel,Restaurant, Institution Management,and Dietetics, Kansas State University,Project Codirector.Kim Werning, M.S., GraduateStudent, Department of Hotel, Restau-rant, Institution Management, andDietetics, Kansas State University,Project Assistant.Katie Evans, Social Service Adminis-trator I, Kansas Department of Socialand Rehabilitation Services—WorkForce Development.Phyllis Lewin, Director of Employ-ment Preparation Services (EPS),Kansas Department of Social andRehabilitation Services, Work ForceDevelopment.Lois Martin, EPS Supervisor, TopekaArea Office, Kansas Department ofSocial and Rehabilitation Services.Martha Murphy, Extension Agent,Crawford County.

Beth Wells, EPS Staff Member,Pittsburg SRS.Susan Krumm, Extension Agent,Douglas County.Penny Martin, EPS Staff Member,Lawrence Area SRS.Carla Morrical, Extension Agent,Ellis County.Brenda Schumacher, EPS StaffMember, Hays Area SRS.Nancy Jo Kent, Extension Agent, FordCounty.Terri Rose, EPS Staff Member, DodgeCity SRS.Denise Sullivan, Extension Agent,Leavenworth County.Diane Kiper, EPS Staff Member,Leavenworth SRS.Sherrie Mahoney, Extension Agent,Saline County.Kathy Gummert, EPS Staff Member,Salina Area SRS.Ann Barkley, Extension Agent,Shawnee County.Diane Shaw, EPS Staff Member,Topeka Area SRS.

22

Project Team


Cooperative Extension Service, Manhattan, Kansas

MF-2167 January 1996Issued in furtherance of Cooperative Extension Work, acts of May 8 and June 30, 1914, as amended. Kansas State University, CountyExtension Councils, and United States Department of Agriculture Cooperating, Richard D. Wootton, Associate Director. All educationalprograms and materials available without discrimination on the basis of race, color, national origin, sex, age, or handicap.File Code: Foods and Nutrition 5 (Food Safety) JR 1-96-500


Documents

MF2167 Food Safety Training for KanWork · Food Safety Training for KanWork Final Report Cooperative Extension Service VICE Kansas State University Outdated Publication, ... the SERVSAFE