Servsafe Lite

8/6/2019 Servsafe Lite

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Welcome to the UCSC DiningFood Handler Card Training

Instructions:

Please carefully review the following 33 slides. Once you arethrough, ask your manager for a username and password to take

the on-line quiz. You must pass this quiz as part of youremployment. Once you pass, you will be issued an official UCSC

Dining Food Handler Certified card.


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Potential Hazards to Food Safety Biological Hazards

Bacteria, viruses, parasites, fungi

Toxins

Chemical Hazards Pesticides, food additives,

cleaning supplies, toxic metals

Physical Hazards Hair, dirt, metal staples, etc.

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Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

How Food Becomes Unsafe

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Foodborne Illness Foodborne Illness

Illness carried or transmitted to

people by food Foodborne-Illness Outbreak

Incident in which two or morepeople experience the sameillness after eating the same food

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Potentially Hazardous Food Food Favoring the Rapid

Growth of Microorganisms:

Milk and MilkProducts

Meat: Beef, Pork,Lamb Fish

Eggs (except thosetreated to eliminate

Salmonella spp.)Poultry Shellfish and

Crustacea

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Heat-TreatedPlant Food, suchas Cooked Rice,

Beans, andVegetables


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Potentially Hazardous Food Food Favoring the Rapid

Growth of Microorganisms:continued

BakedPotatoes

Tofu or OtherSoy-Protein Food

Untreated Garlic-and-OilMixtures

Raw Sprouts andSprout Seeds

Synthetic Ingredients,Such as Textured Soy

Protein inMeat Alternatives

Sliced Melons

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Time-Temperature Abuse

Food has been abused: Any time it has been allowed to

remain too long at temperatures

favorable to the growth of foodborne microorganisms Temperature danger zone is

between 41

F and 135

F

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Cross-Contamination Cross-contamination occurs

when: Microorganisms/pathogens are

transferred fromone food or surface to another

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How Foodhandlers Contaminate Food Behaviors That Can Contaminate Food

Scratching the scalp

Running fingersthrough hair

Wiping or touching

the noseRubbing an ear

A

B

C

D

Touching a pimple oropen soreWearing a dirty uniform

Coughing or sneezing into

the handSpitting in the establishment

E

F

G

H

AB

CD

E

F

G

H

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Hygienic Hand Practices: When to Wash Hands

Foodhandlers must washhands BEFORE starting work

Foodhandlers must wash their handsafter: Using the restroom

Handling raw meat, poultry, andfish (before and after)

Touching the hair, face, or body

Sneezing, coughing, or usinga tissue

Smoking, eating, drinking, or chewinggum or tobacco

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Hygienic Hand Practices: When to Wash Hands

Foodhandlers must wash theirhands after: continued

Handling chemicals that mightaffect food safety Taking out garbage Clearing tables or bussing dirty

dishes

Touching clothing or aprons Touching anything else that may

contaminate hands, such asunsanitized equipment, worksurfaces, or washcloths

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Prope r Handw ash ing Proc edureThe whole process should take 20 seconds

Wet hands with runningwater as hot as you cancomfortably stand (at least100

F/38

C) in a designatedhandwashing sink

Apply soap Vigorously scrub handsand arms for ten to fifteen

seconds Clean underfingernails and betweenfingers

Rinse thoroughlyunder running water

5 Dry hands and arms witha single-use paper towelor warm-air hand dryerUse a paper towel to turnoff the faucet.

Hygienic Hand Practices: Handwashing

1 2 3

4 5

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Hygienic Hand Practices:

Gloves When to Change Gloves

As soon as they becomesoiled or torn

Before beginning a differenttask

At least every four hours during

continual use and more oftenwhen necessary After handling raw meat and before handling

cooked or ready-to-eat food4-13


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Foodhan dle r s should :

Remove jewelry and keep fingernailsshort and clean

Wear clean, closed-toe shoes

Wear long pants and nametag

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Wear a clean hat and/or hairnet

Shower and wearclean clothing daily

Remove aprons when leavingfood-preparation areas

A

B

D

C

E

E

D

C

B

A

F


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Apply Your Knowledge: Whats Wrong with This Picture?

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General Storage Guidelines

Label Food

Potentially hazardous, ready-to-eat food prepared on-sitemust contain a label that includes: The name of the food

The date by which it should be sold,consumed or discarded

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Rotate products to ensure the oldest

inventory is used first One way to rotate products is

to follow FIFO: Identify the use-by or expirationdate of products

Shelve products with the earliestdates in front of those with later dates

Use products stored in front first7-4


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Store food in designated

storage areas Do not store food:

Near chemicals or cleaningsupplies In restrooms In locker rooms In janitor closets

In furnace rooms Under stairways or pipes

Never store food near chemicalsor cleaning supplies

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Refrigerated Storage

Refrigerated Storage

Used to hold potentiallyhazardous food at 41F (5C) orlower

Slows the growth ofmicroorganisms

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Refrigerated Storage Guidelines

Keep refrigerator doors closed as much as

possible Frequent opening lets warm air inside

Use cold curtains to help maintaintemperatures

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Refrigerated Storage Guidelines

Store raw meat, poultry, and fish:

Separately from cooked andready-to-eat food

OR

Below cooked andready-to-eat food

Improper Storage

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Store each item on the proper storageshelf

Apply Your Knowledge: Load the Fridge

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Whole, raw meat

1

2

3

4

Raw poultry

Cooked andready-to-eat food

Raw ground meat

A

B

C

D

A l Y K l d Wh t W With Thi


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Apply Your Knowledge: Whats Wrong With This Picture?

Find the unsafe storage practices in this picture:

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Preventing Cross-

Contamination Create physical barriers between food

products: Assign specific equipment to each type of food Clean and sanitize work surfaces, equipment, and utensils after

each task

Use gloves when serving ready-to-eat food Wash garbage cans outside of the operation Do not mix utensils on the serving line

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Preventing Time-Temperature

Abuse This includes:

Minimizing the time food spends inthe temperature danger zone Determining the best way to monitor

time and temperature Making thermometers available Regularly recording temperatures and

the times they are taken-Notify a manager if a dish falls within thetemperature danger zone

Temperature danger zone is between 41 F and 135 F

M i c r o o r g a n i s m s s u r v

i v e a n

d g r o w

TheTemperatureDanger Zone

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Temperature-Measuring Devices Bimetallic Stemmed Thermometer

Indicator Head

Calibration Nut

Holding ClipStem

Sensing Area

Dimple

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Calibrating Thermometers

Calibration

Adjusting a thermometer in orderto get an accurate reading Two methods

Boiling-point method Ice-point method

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Calibrating ThermometersIc e -Po in t Met hod

1. Fill a large

containerwith crushed iceand water

2. Submerge the

thermometerstem or probe inthe water for thirtyseconds

3. Hold the calibration

nut and rotate thethermometer headuntil it reads 32

F(0

C)

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To m i n im i ze t h e r i sk o f c o n t a m i n at i o nw h en s er v in g fo od , k i t c h en s t a f f s ho ul d:

Store serving utensils properly

Use serving utensils with long handles

Use clean and sanitized utensils for serving

Minimize bare-hand contact with foodthat is cooked or ready-to-eat

Practice good personal hygiene


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Handl ing Food , Glassw are , Dishes , and Ut ens i l s

RIGHT WRONG RIGHT WRONG



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Handl ing Food , Glassw are , Dishes , and Ut ens i l s c o n t i n u e d


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Using Sanitizing Solution1. Water must be at the

right temperature (180-

195for final rinsestage)

2. The right amount of

sanitizer must be used(either automaticallypumped in by a push-button or according tothe proportions listed onthe label)

3. Use a test kit to makesure the sanitizer is theight t gth

If the right proportions

(water : sanitizer) andthe correcttemperature of water

are not used, thesanitizer will NOT beeffective.

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