Food Handling- Serving Use disposable gloves and / or

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Purpose of This Training

• To show the importance of food safety.
• To discuss food safety guidelines that food
  service volunteers should follow.
• To further open the lines of communication on the
  subject of food safety.

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A lot is riding on you

• Your customers well-being
• Your organizations reputation
• Facilitys reputation
• Sodexhos reputation
• Food safety QUALITY
• Follow the guidelines and have fun!

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Who are our customers?

• The young
• The old
• The immuno-compromised
• You
• Possibly anyone!

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This is why we need to keep food safety as our
top priority each day, and for every order we
serve!
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TrainingIs one of the keys to making sure that
the food safety guidelines are being followed!
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All starts with

• Personal health - Dont handle food if
• Show symptoms-
• - fever, vomiting, diarrhea, sore throat w/
  fever
• or jaundice
• - a cold or infected wounds, lesions or boils
• Diagnosed with any illness that can be
  transmitted through food!

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Always wear

• Clean clothes / uniform
• Proper / clean hair restraint
• Comfortable slip-resistant shoes
• Disposable gloves, when handling food

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Other things to remember

• All personal items, such as coats and purses,
  must be stored out of sight of the customer.
• Remove your aprons before going to the restroom
  or on break.
• No consumption of any food or drink in the
  concession stand.
• Also, no gum chewing or smoking in concession
  stand.

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To achieve proper handwashing

• Anyone preparing, serving or handling food may
  wear only a smooth-surface ring / band.
• Other types of rings, watches and bracelets
  inhibit the effectiveness of handwashing!

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Proper handwashing

• Wet hands with warm, running water
• Apply soap
• Rub hands together for at least 20 seconds
• Clean under fingernails and between fingers
• Rinse hands thoroughly
• Dry hands using a single-service paper towel

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To handle food, wash hands

• before starting to work
• after handling cash, CASH IS DIRTY!
• after using restroom facilities and returning
  from breaks
• after eating, drinking and smoking
• before working with ready-to-eat foods
• between handling different types of food (i.e.
  raw meats, PHFs to non-PHFs)
• after coughing, sneezing or blowing nose
• after touching hair, face, nose, other parts of
  body
• after handling dirty equipment
• after cleaning or handling chemicals
• after handling trash and other contaminated
  objects
• PHFs- Potentially hazardous foods, such as
  cooked meats, cheese, dairy
• non-PHFs- Foods not requiring temperature
  control, such as popcorn, prezetels or bagged
  chips

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Glove Use -- Change Gloves
As soon as they become soiled or torn Before
beginning a different task After handling
anything non-food (cash, trash cans, boxes,
etc.) before handling cooked or ready-to-eat
foods! Wash hands between changes!

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Food Handling

• Meat must be thawed / stored under refrigeration.
• Foods can be left out during preparation for no
  more than 20 - 40 minutes.
• Use disposable gloves and / or appropriate
  utensils to handle the food.
• Handle ice like any other food!
• Keep all food service products stored 6 off the
  ground.

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Food Handling- Cooking

• Recommended minimum internal cooking temperature
  for pre-cooked food is 145F
• Cooking temperatures are checked and recorded on
  the designated log.
• Specific temperatures are required if raw meats
  are used! See Sodexho management.

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Food Handling- Holding

• All hot food is held at or above 140F, all cold
  food is held at or below 40F.
• Three holding temperatures are taken (per batch
  of food, per line) for each potentially hazardous
  food (PHFs) and recorded on a log.
• No mixing of new and present batches of food is
  allowed during the holding process.

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DATE____________ Organization__________________
Cook to 145F Hold at 140F or higher
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Food Handling- Holding cont

• All cold holding units should run at the proper
  air temperature.
• Refrigerators 40ºF or below
• Freezers 0ºF or below
• Observe unit thermometers at start and end of
  the days operation and record on the proper log.

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HACCP REFRIGERATOR or FREEZER TEMPERATURE LOG --
One Form Per Month
O OPENING TEMP AT ____AM C CLOSING TEMP AT
____PM
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Using Thermometers
Keep clean and sanitized Measure internal
temperatures in the thickest part of the
product Calibrate at start up and closing, plus
if dropped

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Calibrating Thermometers Ice Point Method
Step One Fill container with crushed ice
and water Step Two Submerge sensing area of
stem in ice water for thirty seconds Step
Three While in the ice, adjust calibration nut
until thermometer reads 32ºF (0ºC)

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Food Handling- Serving

• Use disposable gloves and / or appropriate
  utensils to handle the food.
• Beverage cups are opened / handled from the
  bottom, so rim is not touched.
• Serve / handle ice as a food!
• Ice scoops are stored in ice with handle out.
• Keep fingers out the food!

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Cleaning Sanitizing

• Cleaning-
• Keep food and other debris wiped off counters
  and swiped off floor as you go!
• Use glass cleaner sprayed on paper towel for
  glass only!
• Sanitizing-
• Use Oasis Quat 144 spray bottle to coat the
  surface and let sit. Wipe up with paper towel.

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Frequency
Food-contact surfaces should becleaned as you go
and sanitized
when beginning to work with another type of
food. after a task has been interrupted. at
one-hour intervals if the items are in
constant use.

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Always remember

• The only bad question is the one you dont ask!
• The 1 thing you can do to serve safe food Wash
  your hands!
• Food safety quality (not the reverse)
• So, follow the temperature and handling
  guidelines!
• When in doubt. Throw it out record it!

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Physical SafetyAll Accidents Can Be Prevented
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Physical SafetyAll Accidents Can Be Prevented

• Accidents dont just happen
• Every accident has a cause and that cause is
  usually some unsafe condition or action brought
  about because some was
• Lazy
• Careless
• Not following the rules
• Commonsense A Safe Attitude Fewer Accidents

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Back InjuriesSafe Lifting Prevents Back Injury

• Safe lifting means protecting your back while you
  lift.
• Before you lift anything, think about the lift.
• Can you lift it alone?
• Do you need help?
• Is the load to big or too awkward?
• If you dont think you can lift something safely,
  ask for help.

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Before You Lift

• Lift a corner of the load to decide if you can
  safely lift and carry it.
• If in doubt, use a dolly, hand truck or get help.
• Plan a straight, flat route remove anything in
  your way.
• Loosen muscles with gentle bends and stretches.
• Wear gloves and sturdy shoes with nonskid soles.
• Avoid loose clothing you could trip over. 

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When You Lift

• Stand close to the load.
• Squat, with the knees bent and back straight.
• Grip firmly.
• Bring the load close to your body.
• Push up slowly with your legs. 

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• When You Carry
• Carry the load waist high.
• Take small steps.
• Move your feet to change direction. Dont twist. 
• When You Unload
• Lower the load slowly, knees bent
• Place the load on the edge of the
  surface and slide it back.
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Slips FallsAll Accidents Can Be Prevented
When you put lots of people in a small space with
food, liquids, equipment and a fast work pace,
this can be a dangerous recipe for slips and
falls!  
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Deal With Hazards

• Remember Common Hazard Areas
• Slick surfaces in front of pop machines,
  hotdog cookers, water carts and any other place
  in the concession stand. Also, dont forget areas
  that have been freshly mopped.
• Clean Spills Promptly
• Its tempting to leave a spill when your in
  a hurry or cant locate a mop, but its essential
  to clean up the spill immediately. Dont leave it
  for someone else.
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Doing Your Job RightMeans Doing It Safely

• Mark All Hazards Even after mopping, an area is
  still hazardous. Clearly mark all wet areas with
  wet floor signs.
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• Limit Clutter Clutter doesnt sound so
  dangerous, but boxes and other items left on
  floors are easily a danger for trips and falls.
  Dont let empty boxes and bags of trash pile up
  by the door, take them out to the dumpster.

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Chemical Hazards

• Protect yourself from exposure to hazardous
  chemicals
• Inspect containers regularly and report leaks and
  missing or unreadable labels.
• Keep containers closed when not in use
• Remove from the chemical container only the
  amount you need for the job
• Good Hygiene
• Keep food, drink and street clothes out of
  chemical areas
• Wash thoroughly after working with chemicals

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Electrical Hazards All Accidents Can Be Prevented

• Turn Down Electrical Hazards - You can
  greatly reduce your exposure to electrical
  hazards by following these sound safety
  practices
• Check extension cords to make sure in good
  condition. Be sure not to overload one circuit.
• Disconnect cords by grasping the plug. Dont yank
  the cord
• Immediately report any damaged or defective
  equipment, tools, machinery or wiring and remove
  it from service

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Fire SafetyAll Accidents Can Be Prevented

• Fire Exits
• Fire doors must not be blocked or locked to
  prevent emergency use when employees are within
  the buildings.
• Exit routes from buildings must be clear and free
  of obstructions and properly marked with signs
  designating exits from the building.

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Fire Extinguishers

• Portable Fire Extinguishers
• Each workplace building must have a full
  complement of the proper type fire extinguisher
  for the fire hazards present.
• Employees expected or anticipated to use fire
  extinguishers must be instructed on the hazards
  of fighting fire, how to properly operate fire
  extinguishers available, and what procedures to
  follow in the event of a fire emergency.
• Only approved fire extinguishers are permitted to
  be used in workplaces and they must be kept in
  good operating condition.
• To operate a fire extinguisher, remove the fire
  extinguisher from the wall mount. Pull the pin
  before approaching the fire. Aim the hose at the
  base of the fire. Squeeze the handle.
• If the fire gets to big evacuate the building
  immediately.
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Doing Your Job RightMeans Doing It Safely!!!
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Thank You