ServSafe

1
ServSafe Food Handler Course Presentation
2
Food Safety Is Important
3
Food Safety Is Important

• Concepts You Will Learn
• How food becomes unsafe
• Your role in keeping food safe

4
Food Safety Is Important

• Food Safety Hazards

X
X
X
Page 1
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How People Make Food Unsafe

• Poor Personal Hygiene
• Transferring pathogens from your body to food

X
Page 2
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How People Make Food Unsafe

• Time-Temperature Abuse
• Letting food stay too long at temperatures that
  are good for pathogen growth

X
Page 2
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How People Make Food Unsafe

• Cross-Contamination
• Transferring pathogens from one surface or food
  to another

X
Page 2
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How People Make Food Unsafe

• Poor Cleaning and Sanitizing
• Letting food come into contact with contaminated
  surfaces

X
Page 2
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Good Personal Hygiene

• What is the problem it could cause?
• Leaving raw chicken breasts on a prep table
• __A. Time-temperature abuse
• __B. Poor personal hygiene
• __C. Cross-contamination
• __D. Poor cleaning and sanitizing

Page 2
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Good Personal Hygiene

• What is the problem it could cause?
• Sneezing on a salad
• __A. Time-temperature abuse
• __B. Poor personal hygiene
• __C. Cross-contamination
• __D. Poor cleaning and sanitizing

Page 2
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Good Personal Hygiene

• What is the problem it could cause?
• Rinsing off a cutting board after cutting raw
  chicken and then using it to slice tomatoes
• __A. Time-temperature abuse
• __B. Poor personal hygiene
• __C. Cross-contamination
• __D. Poor cleaning and sanitizing

Page 2
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Good Personal Hygiene

• What is the problem it could cause?
• Scraping off baked-on food from an otherwise
  clean plate
• __A. Time-temperature abuse
• __B. Poor personal hygiene
• __C. Cross-contamination
• __D. Poor cleaning and sanitizing

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Your Role in Keeping Food Safe

• Do NOT
• Transfer pathogens from your body to food
• Let food stay too long at temperatures good for
  pathogen growth
• Transfer pathogens from one surface to another
• Do
• Keep everything clean
• Clean and sanitize anything that touches food

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Good Personal Hygiene
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Good Personal Hygiene

• Concepts You Will Learn
• How and when to wash your hands
• Where to wash your hands
• Other hand-care guidelines
• What to wear
• Other important practices

16
Good Personal Hygiene

• Show What You Know!
• Please stand up
• State one fact about personal hygiene when you
  catch the ball
• Toss the ball to another person

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Good Personal Hygiene
Good Personal Hygiene

• How to wash your hands
• Hands can transfer pathogens to food
• Handwashing is a critical step for avoiding food
  contamination

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Good Personal Hygiene

• How to wash your hands
• Handwashing should take about 20 seconds
• Happy birthday to you, happy birthday to you
• Happy birthday to you, happy birthday to you

Page 5
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Good Personal Hygiene

• How to wash your hands
• Step 1 Wet hands and arms
• Use running water as hot as you can comfortably
  stand

Page 5
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Good Personal Hygiene

• How to wash your hands
• Step 2 Apply soap
• Apply enough to build up a good lather

Page 5
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Good Personal Hygiene

• How to wash your hands
• Step 3 Scrub hands and arms vigorously
• Scrub them for 10 to 15 seconds
• Clean under fingernails and between fingers

Page 5
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Good Personal Hygiene

• How to wash your hands
• Step 4 Rinse hands and arms thoroughly
• Use running water

Page 5
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Good Personal Hygiene

• How to wash your hands
• Step 5 Dry hands and arms
• Do NOT use your apron or uniform
• Do use a single-use paper towel or a hand dryer

Page 5
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Good Personal Hygiene

• How to wash your hands
• After washing your hands use a paper towel to
• Turn off the faucet
• Open the restroom door

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Good Personal Hygiene

• Using Hand Antiseptics
• If you use hand antiseptics
• NEVER use them in place of handwashing
• Use an antiseptic after washing hands
• Wait for the antiseptic to dry before touching
  food or equipment
• Follow manufacturers directions

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Good Personal Hygiene

• Wash your hands after
• Using the restroom
• Touching your hair, face, or body

Page 6
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Good Personal Hygiene

• Wash your hands after
• Handling raw meat, poultry or seafood (before and
  after)
• Touching clothing or aprons

Page 6
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Good Personal Hygiene

• Wash your hands after
• Taking out garbage
• Sneezing, coughing, or using a tissue

Page 6
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Good Personal Hygiene

• Wash your hands after
• Handling chemicals that can make food unsafe
• Smoking

Page 7
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Good Personal Hygiene

• Wash your hands after
• Clearing tables or busing dirty dishes
• Eating or drinking

Page 7
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Good Personal Hygiene

• Wash your hands after
• Handling money
• Chewing gum or tobacco

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Good Personal Hygiene

• Wash your hands
• Before putting on gloves
• After touching anything that may contaminate
  hands

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Good Personal Hygiene

• Check Your Handwashing Savvy
• When must you wash your hands?
• __A. After handling raw chicken
• __B. Before putting on new gloves
• __C. Before taking a break
• __D. After taking out garbage

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Good Personal Hygiene

• Check Your Handwashing Savvy
• When should you use hand antiseptic?
• __A. When you cant wash your hands
• __B. Before washing your hands
• __C. After washing your hands
• __D. After taking out garbage

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Good Personal Hygiene

• Where to wash your hands
• Wash your hands only in a designated
• handwashing sink

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Good Personal Hygiene

• Where to wash your hands
• Do not use handwashing sinks for other things
• NEVER dump dirty water in them
• NEVER prep food in them

X
Page 8
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Good Personal Hygiene

• Where to wash your hands
• Keep handwashing sinks easy to clean
• NEVER stack food, equipment, or supplies in them
  or in front of them

X
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Good Personal Hygiene

• Stocking The Handwashing Sink
• A stocked sink should have
• Warm running water
• Soap
• Single-use paper towels
• Garbage container
• If these items arent stocked, tell your manager

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Good Personal Hygiene

• Handwashing Sink
• Which sink should NOT be used to wash your hands?

Page 8
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Good Personal Hygiene

• Handwashing Sink
• What must a stocked handwashing station have?
• __A. Hand lotion
• __B. Soap
• __C. Garbage container
• __D. Sponge
• __E. Single-use paper towels
• __F. Warm running water

Page 8
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Good Personal Hygiene

• Using Gloves The Right Way
• Use the correct gloves
• Only use single-use gloves when handling food

Page 9
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Good Personal Hygiene

• Using Gloves The Right Way
• Make sure the gloves fit your hands
• They should not be too tight or too loose

Page 9
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Good Personal Hygiene

• Using Gloves The Right Way
• Never rinse, wash, or reuse gloves

X
Page 9
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Good Personal Hygiene

• Using Gloves The Right Way
• Wash your hands before putting on
• gloves and when changing to a new
• pair

Page 9
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Good Personal Hygiene

• Gloves should be changed
• As soon as they become dirty or torn

Page 9
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Good Personal Hygiene

• Gloves should be changed
• Before beginning a different task

Page 9
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Good Personal Hygiene

• Gloves should be changed
• After handling raw meat, seafood, or poultry, and
  before handling ready-to-eat foods

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Good Personal Hygiene

• Gloves should be changed
• At least every four hours during continual use
• More often if necessary

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Good Personal Hygiene

• Hands and Nails

Page 10
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Good Personal Hygiene

• Hands and Nails

X
Page 10
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Good Personal Hygiene

• Hands and Nails

Page 10
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Good Personal Hygiene

• Keeping It Safe
• What did Alicia do wrong?
• __A. Washed her hands before putting on gloves
• __B. Rinsed her gloves before they became too
  dirty from working with hamburger meat
• __C. Began chopping lettuce after forming
  hamburgers without changing gloves
• __D. Washed her hands and changed gloves when she
  noticed a small tear in a glove she was wearing

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Good Personal Hygiene

• Keeping It Safe
• Which practice is unsafe?
• __A. Washing hands and putting on new gloves
  after cutting up raw chicken
• __B. Putting the same gloves back on after
  another task
• __C. Prepping food with French-manicured nails
• __D. Working with a tiny unbandaged cut

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Good Personal Hygiene

• What to wear
• Always wear a clean hat or other hair covering
  when
• Prepping food
• Working in prep areas
• Working in areas used to clean utensils and
  equipment

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Good Personal Hygiene

• What to wear
• Wear clean clothes every day
• This includes chef coats and uniforms

Page 11
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Good Personal Hygiene

• What to wear
• Remove aprons and store them in the right place
  when leaving prep areas
• Before using the restroom
• Before taking out garbage

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Good Personal Hygiene

• What to wear
• Remove jewelry from hands and arms
• Before prepping food
• When working around prep areas
• Do NOT wear
• Rings, except for a plain metal band
• Bracelets, including medical bracelets
• Watches

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Good Personal Hygiene

• Its what you wear
• Which practices are unsafe?
• __1. Wearing a dirty chef coat
• __2. Wearing nail polish
• __3. Wearing a baseball cap while serving food
• __4. Wearing a watch
• __5. Taking off your apron in the restroom
• __6. Wearing a bandage on your finger under your
  gloves
• __7. Working in the dishwashing area without a
  hat or a hairnet
• __8. Wearing a chef coat for several days until
  it gets dirty

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Good Personal Hygiene

• Eating, drinking, smoking, and chewing gum or
  tobacco
• NEVER do these things in the following
• areas
• In prep areas
• In service areas
• In areas used to clean utensils and equipment

X
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Good Personal Hygiene

• What to do if you are sick
• Tell your manager when you are sick This is very
  important for these symptoms
• Vomiting
• Diarrhea
• Jaundice (yellowing of skin and eyes)
• Sore throat with a fever

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Good Personal Hygiene

• Is this practice unsafe?

YES
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Good Personal Hygiene

• Is this practice unsafe?

YES
Page 13
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Good Personal Hygiene

• Is this practice unsafe?

NO
Page 13
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Good Personal Hygiene

• Is this practice unsafe?

NO
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Controlling Time and Temperature
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Controlling Time and Temperature

• Concepts You Will Learn
• Food most likely to become unsafe
• How to measure the temperature of food
• Holding and storing TCS food
• How to label food for storage

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Controlling Time and Temperature
Controlling Time and Temperature

• Foods most likely to become unsafe

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Controlling Time and Temperature

• Food most likely to become unsafe

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Controlling Time and Temperature

• Which food needs time/temperature control?

Which food needs time/temperature control?

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Controlling Time and Temperature

• Which food needs time/temperature control?

Page 16
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Controlling Time and Temperature

• Which food needs time/temperature control?

Page 16
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Controlling Time and Temperature

• Which food needs time/temperature control?

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Controlling Time and Temperature

• How to measure the temperature of food

• Use the appropriate thermometer

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Controlling Time and Temperature

• How to measure the temperature of food

• Make sure the thermometer is
  ready to be used
• It must be cleaned and sanitized
• It must be accurate

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Controlling Time and Temperature

• How to measure the temperature of food

• Check temperatures the right way
• Put thermometer into the thickest part
• Wait until the reading steadies
• Take a reading in at least two spots

Page 17
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Controlling Time and Temperature

• How to measure the temperature of food

• Clean and sanitize the thermometer
• Do this after using it
• Clean the storage case

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Controlling Time and Temperature

• Taking Its Temperature
• Where should you check the temperature of food?
• __A. On the top surface
• __B. On the bottom surface
• __C. In the thickest part
• __D. In the thinnest part

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Controlling Time and Temperature

• Taking Its Temperature
• What should you do after using a thermometer?
• __A. Wash it well and then let it air-dry
• __B. Wipe it off and put it back in its case
• __C. Let it air-dry
• __D. Wash, rinse, sanitize, and let it air-dry

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Controlling Time and Temperature

• Pathogens grow well in the temperature danger
  zone
• TCS food must be kept out of this range

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Controlling Time and Temperature

• Holding TCS Food Safely
• Keep hot food at 135F (57C) or higher
• Keep cold food at 41F (5C) or lower
• Keep frozen food frozen
• Check the foods temperature at least every four
  hours
• Tell your manager if food is not at the
  appropriate temperature

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Controlling Time and Temperature

• Storing TCS Food Safely
• Do NOT overload coolers or freezers
• Return prepped food to coolers as quickly as
  possible
• Plan ahead to avoid opening cooler doors more
  often than necessary

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Controlling Time and Temperature

• Holding and Storing Safely
• At what temperature should hamburgers be hot-held
  for service?
• __A. 41F (5C) or lower
• __B. 94F (34C) or lower
• __C. 125F (52C) or higher
• __D. 135F (57C) or higher

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Controlling Time and Temperature

• Holding and Storing Safely
• Four cases of hamburger patties were removed from
  the freezer at 1030 a.m. After lunch, the
  patties were all at room temperature. What should
  be done?
• __A. Nothing, the patties are OK to cook
• __B. Return them to the cooler immediately
• __C. Cook them immediately
• __D. Ask a manager

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Controlling Time and Temperature

• Holding and Storing Safely
• When Greta went into the freezer to get more fish
  sticks, she found that they were thawed. What
  should she do?
• __A. Take the fish sticks and cook them
• __B. Leave the fish sticks there to freeze
• __C. Throw away all of the thawed fish sticks
• __D. Ask her manager

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Controlling Time and Temperature

• Labeling food for storage

• Ready-to-eat food prepared in-house must have a
  label that includes
• Name of the food
• Use-by or expiration date

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Controlling Time and Temperature

• FIFO First In, First Out

• When storing food
• Check the expiration date
• Store it in FIFO order store items that will
  expire first in front of those that will expire
  later
• Use the food in front first

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Controlling Time and Temperature

• Which cans have been stored correctly?

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Controlling Time and Temperature

• Using Stored Food Safely
• What must be included on the label for food
  prepared in-house?
• __A. Name of food use-by date
• __B. Name of food ingredients used
• __C. Name of food purchase date
• __D. Name of food allergens it contains

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Preventing Cross-Contamination
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Preventing Cross-Contamination

• Concepts You Will Learn
• Preventing cross-contamination of food
• Preventing cross-contamination when storing
  utensils and equipment
• What to do if cross-contamination happens
• What to do for people who have food allergies

91
Preventing Cross-Contamination

• Preventing cross-contamination during storage

X
v

• Before storing food
• Wrap or cover it

Page 21
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Preventing Cross-Contamination

• Preventing cross-contamination during storage

X
v

• When storing food
• Use containers intended for food

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Preventing Cross-Contamination

• Preventing cross-contamination during storage

X
v

• When storing food
• Place ready-to-eat food
• above raw seafood, meat,
• and poultry

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Preventing Cross-Contamination

• Preventing cross-contamination during storage

X
v

• When storing food
• Place it only in designated
• food storage areas

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Preventing Cross-Contamination

• Preventing cross-contamination during storage

X
v

• When storing food
• Place food and nonfood items away from walls and
  at least six inches (15 centimeters) off the
  floor

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Preventing Cross-Contamination

• Preventing cross-contamination during service

X
Whats wrong with this practice?
Page 22
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Preventing Cross-Contamination

• Preventing cross-contamination during service

v

• Do NOT touch parts of dishes or glassware that
  come in contact with food
• Hold dishes by the bottom or edge
• Hold glasses by the middle, bottom, or stem

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Preventing Cross-Contamination

• Preventing cross-contamination during service

X
Whats wrong with this practice?
Page 22
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Preventing Cross-Contamination

• Preventing cross-contamination during service

v

• Do NOT stack glasses
• when carrying them
• Carry glasses in a rack
• or tray

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Preventing Cross-Contamination

• Preventing cross-contamination during service

X
Whats wrong with this practice?
Page 22
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Preventing Cross-Contamination

• Preventing cross-contamination during service

v

• Do NOT hold utensils by the parts that come in
  contact with food
• Hold utensils by the handle

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Preventing Cross-Contamination

• Preventing cross-contamination during service

X
Whats wrong with this practice?
Page 23
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Preventing Cross-Contamination

• Preventing cross-contamination during service

v

• Do NOT use bare hands to handle ready-to-eat food
• Use tongs, deli sheets, or
• gloves

Page 23
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Preventing Cross-Contamination

• Preventing cross-contamination during service

X
Whats wrong with this practice?
Page 23
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Preventing Cross-Contamination

• Preventing cross-contamination during service

v

• NEVER scoop ice with your bare hands or a glass
• Use ice scoops or tongs to get ice

Page 23
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Preventing Cross-Contamination

• Preventing cross-contamination during service

X
Whats wrong with this practice?
Page 23
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Preventing Cross-Contamination

• Preventing cross-contamination during service

v

• NEVER use towels used to clean food spills for
  any other purpose
• NEVER store towels in aprons or uniforms
• Store towels for cleaning
• food spills in a sanitizer
• solution

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Preventing Cross-Contamination

• Preventing cross-contamination during service

X
Whats wrong with this practice?
Page 23
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Preventing Cross-Contamination

• Preventing cross-contamination during service

v

• NEVER use the same utensils when handling
• Ready-to-eat food and raw meat, poultry, or
  seafood
• Different food items

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Preventing Cross-Contamination

• Preventing cross-contamination during service

v

• Use separate utensils when serving different food
  items
• Store serving utensils in food with the handles
  extended above the rims of the containers

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Preventing Cross-Contamination

• Preventing Cross-Contamination in Self-Service
  Areas

• Make sure that food is labeled

Page 24
112
Preventing Cross-Contamination

• Preventing Cross-Contamination in Self-Service
  Areas

• Do NOT let customers refill their dirty plates
• Do NOT let customers use dirty utensils
• Hand them clean plates and utensils

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Preventing Cross-Contamination

• Preventing Cross-Contamination in Self-Service
  Areas

X

• NEVER use ice that was used to keep food or
  beverages cold for anything else

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Preventing Cross-Contamination

• Spot the Cross-Contamination
• Which actions could cause cross-contamination?
• __1. Using tongs to put French fries on a plate
• __2. Serving a drink by holding it from the top
  of the glass
• __3. Wrapping a hamburger while wearing
  single-use gloves
• __4. Placing a salad bowl on a tray near the
  bottom and edge
• __5. Scooping ice from the ice bin with bare
  hands
• __6. Using the same spatula for raw hamburgers
  and cooked hamburgers

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Preventing Cross-Contamination

• Preventing cross-contamination when storing
  utensils and equipment

• Any utensils or equipment that touch food should
  be stored at least six inches (15 centimeters)
  off the floor

Page 25
116
Preventing Cross-Contamination
Preventing cross-contamination when storing
utensils and equipment

• Store glasses and cups
• upside down on a clean
• and sanitized surface

Page 25
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Preventing Cross-Contamination
Preventing cross-contamination when storing
utensils and equipment

• Store utensils with handles up

Page 25
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Preventing Cross-Contamination

• Which situation can cause cross-contamination?

Page 25
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Preventing Cross-Contamination

• Which situation can cause cross-contamination?

Page 25
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Preventing Cross-Contamination

• What to do if cross-contamination happens

• Do your best to fix the problem

Page 26
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Preventing Cross-Contamination

• What to do if cross-contamination happens

• Set aside the contaminated item so that no one
  else uses it

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Preventing Cross-Contamination

• What to do if cross-contamination happens

• Ask your manager what to do

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Preventing Cross-Contamination

• The most common food allergens

Page 27
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Preventing Cross-Contamination

• The most common food allergens

Page 27
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Preventing Cross-Contamination

• When serving customers with food allergies
• Tell the customer how each dish is made

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Preventing Cross-Contamination

• When serving customers with food allergies
• Tell the customer about any secret
  ingredients that may contain allergens

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Preventing Cross-Contamination

• When serving customers with food allergies
• Suggest simple menu items that do not contain
  the food allergen

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128
Preventing Cross-Contamination

• When prepping food for customers with food
  allergies
• Make sure the allergen does not touch anything
  for these customers, including
• food
• beverages
• utensils
• equipment
• gloves

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Preventing Cross-Contamination

• When prepping food for customers with food
  allergies
• Wash, rinse, and sanitize cookware, utensils,
  and equipment before prepping their food

Page 28
130
Preventing Cross-Contamination

• When prepping food for customers with food
  allergies
• Wash your hands and change gloves before
  prepping their food

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131
Preventing Cross-Contamination

• When prepping food for customers with food
  allergies
• Use equipment assigned for prepping their food

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Preventing Cross-Contamination

• What to do if contamination happens

• Do NOT serve the food to the customer
• Set it aside so it cannot be used

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Preventing Cross-Contamination

• What to do if contamination happens

• Tell your manager, who
• will tell you what to do

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Preventing Cross-Contamination

• What to do if a customer has an allergic reaction

• Call the emergency
• number in your area
• Tell your manager

Page 29
135
Preventing Cross-Contamination

• Which foods can cause an allergic reaction?

Page 29
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Preventing Cross-Contamination

• Which foods can cause an allergic reaction?

Page 29
137
Cleaning and Sanitizing
138
Cleaning and Sanitizing

• Concepts You Will Learn
• How and when to clean and sanitize
• How to handle cleaning tools and supplies
• Handling garbage
• Spotting pests

139
Cleaning and Sanitizing

• Surfaces to Clean and Sanitize

• All surfaces must be cleaned and rinsed,
  including
• Walls
• Storage shelves
• Garbage containers

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Cleaning and Sanitizing

• Surfaces to Clean and Sanitize

• Any surface that touches
• food must be cleaned
• and sanitized, including
• Knives
• Stockpots
• Cutting boards

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Cleaning and Sanitizing

• Surfaces to Clean and Sanitize

X

• Set aside worn or cracked equipment and report it
  to your manager
• This equipment is not easy to clean or sanitize
• It also may hold pathogens

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Cleaning and Sanitizing

• How to Clean and Sanitize

1. Clean the surface
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Cleaning and Sanitizing

• How to Clean and Sanitize

2. Rinse the surface
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Cleaning and Sanitizing

• How to Clean and Sanitize

3. Sanitize the surface
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Cleaning and Sanitizing

• How to Clean and Sanitize

4. Allow the surface to air-dry
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Cleaning and Sanitizing

• When to Clean and Sanitize

• After you are done using an item

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Cleaning and Sanitizing

• When to Clean and Sanitize

• Any time you are interrupted during a task and
  the surfaces could have been contaminated

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Cleaning and Sanitizing

• When to Clean and Sanitize

• Before you start working with a different type of
  food

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Cleaning and Sanitizing

• When to Clean and Sanitize

• After four hours, if the items have been in
  constant use

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Cleaning and Sanitizing

• Which item needs to be cleaned and sanitized?

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Preventing Cross-Contamination

• Cleaning and Sanitizing
• Put the steps for cleaning and sanitizing in the
  right order by placing the numbers of each step
  in the space provided.
• __A. Sanitize the surface
• __B. Clean the surface
• __C. Allow the surface to air-dry
• __D. Rinse the surface

3
1
4
2
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Cleaning and Sanitizing

• How to make sure sanitizers are effective

• Confirm that the water is the right temperature

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Cleaning and Sanitizing

• How to make sure sanitizers are effective

• Confirm that you used the right amount of
  sanitizer
• Use a test kit to check the sanitizers strength

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Cleaning and Sanitizing

• How to make sure sanitizers are effective

• Leave the items being sanitized in the sanitizer
  for the required period of time

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Cleaning and Sanitizing

• Storing chemicals and cleaning supplies

• Always store chemicals and cleaning supplies in
  the designated storage area
• Ask your manager where these items should be
  stored

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Cleaning and Sanitizing

• Storing chemicals and cleaning supplies

X

• NEVER store chemicals or cleaning supplies near
  food

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Cleaning and Sanitizing

• Chemicals
• Which actions prevent a sanitizer from working
  well?
• __1. Making the sanitizer temperature too high
• __2. Putting extra sanitizer in the solution
• __3. Rinsing off the sanitizer
• __4. Testing the sanitizer strength with a test
  kit

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Cleaning and Sanitizing

• How to Handle Garbage
• Remove garbage from prep areas as quickly as
  possible

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Cleaning and Sanitizing

• How to Handle Garbage
• Do NOT clean garbage containers near prep or
  food-storage areas
• Clean the inside and outside of garbage
  containers often

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Cleaning and Sanitizing

• How to Handle Garbage
• Close the lids on outdoor containers

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161
Cleaning and Sanitizing

• Which situation is unsafe?

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162
Cleaning and Sanitizing

• Signs of Rodents
• Gnaw marks
• Dirt tracks along walls

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163
Cleaning and Sanitizing

• Signs of Rodents
• Droppings

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164
Cleaning and Sanitizing

• Signs of Rodents
• Nests (Rats and mice use soft materials, such as
  scraps of paper, cloth, hair, feathers, and grass
  to build their nests.)

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Cleaning and Sanitizing

• Signs of cockroaches
• Capsule-shaped egg cases
• Strong oily odor
• Droppings that look like grains of black pepper

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Cleaning and Sanitizing

• Who Am I?
• Which are signs of cockroaches?
• __1. I nest in scraps of paper, cloth, and hair
• __2. I produce a strong, oily odor.
• __3. I like to gnaw on things.
• __4. My droppings look like grains of pepper.
• __5. I produce capsule-shaped egg cases.

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167
Job-Specific Guidelines
168
Job-Specific Guidelines

• Concepts You Will Learn
• How to prep food safely
• The right way to calibrate a thermometer
• How to be sure the food you receive is safe
• The safe ways to thaw, cook, cool, and reheat
  food
• How to keep food safe through dishwashing

169
Job-Specific Guidelines

• How to Prep Food Safely
• Make sure workstations, cutting boards, and
  utensils are clean and sanitized

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170
Job-Specific Guidelines

• How to Prep Food Safely
• Do NOT allow ready-to-eat food to touch surfaces
  that have come into contact with raw meat,
  seafood, or poultry

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171
Job-Specific Guidelines

• How to Prep Food Safely
• Prep raw meat, seafood, and poultry at a
  different time than ready-to-eat food on the same
  table
• Clean and sanitize work surfaces and utensils
  between each product

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Job-Specific Guidelines

• Prepping Food Safely
• Which situation is unsafe?
• __1. Bob debones raw chicken on a white cutting
  board. He uses the same knife and cutting board
  to dice onions.
• __2. Mary trims a raw roast on a red cutting
  board. She washes her hands and puts on new
  gloves. Then she uses a new knife to slice
  tomatoes on a green cutting board.

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Job-Specific Guidelines

• How to Calibrate a Thermometer
• Fill a large container with crushed ice
• Add tap water until the container is full
• Stir the mixture well

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174
Job-Specific Guidelines

• How to Calibrate a Thermometer
• 2. Put the thermometer stem or probe into the
  ice water
• Make sure the sensing area is submerged
• Do not let the probe touch the container
• Wait 30 seconds, or until the indicator stops
  moving

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Job-Specific Guidelines

• How to Calibrate a Thermometer
• 3. Adjust the thermometer so it reads 32F (0C)
• Hold the calibration nut with a wrench
• or other tool
• Rotate the thermometer head until it reads 32F
  (0C)

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Job-Specific Guidelines

• Ice-Point Calibration
• What temperature should the thermometer be
  adjusted to after placing it in the ice water?
• __A. 0F (-18C)
• __B. 10F (-12C)
• __C 22F (-6C)
• __D. 32F (0C)

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Job-Specific Guidelines

• How to Be Sure the Food You Receive Is Safe

v

• Receive cold food at 41F (5C) or lower
• Always follow the temperature listed by the
  manufacturer

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Job-Specific Guidelines

• How to Be Sure the Food You Receive Is Safe

X

• Frozen food should be
• received frozen
• Reject it if you see these on the product or
  packaging
• Fluids
• Water stains
• Ice crystals

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Job-Specific Guidelines

• How to Be Sure the Food You Receive Is Safe

v

• Receive hot food at 135F (57C) or higher

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180
Job-Specific Guidelines

• How to Be Sure the Food You Receive Is Safe

v

• Reject food if it
• Has an abnormal color
• Smells wrong or unpleasant
• Reject meat, seafood, or
• poultry if it is
• slimy, sticky, or dry

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Job-Specific Guidelines

• How to Be Sure the Food You Receive Is Safe

X

• Packaging should be clean and in good condition
• Reject food if
• Boxes are broken
• Cans are swollen or
• dented

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Job-Specific Guidelines

• How to Be Sure the Food You Receive Is Safe

X

• Reject food if
• Packaging is damp, water-stained, or leaking
• There are signs of pests
• The use-by date has passed

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183
Job-Specific Guidelines

• Accept or Reject?
• Which product(s) should be rejected?
• __A. Chicken received at an internal temperature
  of 50F
• (10C)
• __B. Can of red kidney beans with a small dent on
  one side of the can
• __C. Fresh salmon with dry flesh
• __D. Bag of flour that is dry but has a water
  stain on it

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Job-Specific Guidelines

• Accept or Reject?
• Which product is acceptable?
• __A. Frozen meat with ice crystals on the
  packaging
• __B. Sushi-grade tuna frozen solid
• __C. Vacuum-packed bacon with the seal broken but
  no
• other obvious damage
• __D. Milk that is one day past its use-by date

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185
Job-Specific Guidelines

• The Proper Ways to Thaw Food

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186
Job-Specific Guidelines

• Prepping TCS Food

X

• NEVER prep TCS food in large batches
• Small batches keep
• ingredients from sitting
• out for long periods of
• time

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187
Job-Specific Guidelines

• Cooking TCS Food

• Poultry
• 165F (74C) for 15 seconds

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188
Job-Specific Guidelines

• Cooking TCS Food

• Ground Meat
• 155F (68C) for 15 seconds

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189
Job-Specific Guidelines

• Cooking TCS Food

• Fish
• 145F (63C) for 15 seconds

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190
Job-Specific Guidelines

• Cooking TCS Food

• Pork and beef (steaks
• or chops)
• 145F (63C) for 15 seconds

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191
Job-Specific Guidelines

• Cooling TCS Food

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192
Job-Specific Guidelines

• Cooling Methods

• There are many ways
• to cool food quickly
• and safely
• Ask your manager what
• method to use

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193
Job-Specific Guidelines

• Cooling Methods

X

• NEVER cool food at
• room temperature
• NEVER cool large amounts of hot food in a
  cooler

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194
Job-Specific Guidelines

• Reheating TCS Food

• Heat TCS food to an internal temperature of
  165F (74C) for 15 seconds
• The food must reach this
• temperature within two
• hours

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Job-Specific Guidelines

• Reheating TCS Food

X

• NEVER use hot-holding
• equipment to reheat food
• unless it has been made to do this
• Ask your manager how
• food should be reheated

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196
Job-Specific Guidelines

• Which is the wrong way to thaw a turkey?

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197
Job-Specific Guidelines

• Which is the wrong way to prep food?

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198
Job-Specific Guidelines

• Which food has been cooked to the correct
  temperature?

Ground beef cooked to 135F(57C)
Chicken cooked to 165F(74C)
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199
Job-Specific Guidelines

• Setting Up a Three-Compartment Sink

• Sink 1
• Fill with water at least 110F (43C)
• Add detergent ask your
• manager how to do this

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200
Job-Specific Guidelines

• Setting Up a Three-Compartment Sink

• Sink 2
• Fill with water leave the
• sink empty if you spray-rinse items

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201
Job-Specific Guidelines

• Setting Up a Three-Compartment Sink

• Sink 3
• Fill with water
• Add sanitizer ask your
• manager how to do this
• Check the strength of the
• sanitizer

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Job-Specific Guidelines

• Using a Three-Compartment Sink

1. Rinse, scrape, or soak the items before washing
   them

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Job-Specific Guidelines

• Using a Three-Compartment Sink

• 2. Clean the items in the first sink
• Use a brush, cloth, or nylon scrub pad to loosen
  dirt
• Change water when suds are gone or the water is
  dirty

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Job-Specific Guidelines

• Using a Three-Compartment Sink

• Rinse the items in the
• second sink
• Dip them in the water or
• spray-rinse them
• Remove food or detergent
• Change water when dirty or full of suds

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Job-Specific Guidelines

• Using a Three-Compartment Sink

• 4. Sanitize the items in the third sink
• Soak them in a sanitizer
• solution as directed

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206
Job-Specific Guidelines

• Using a Three-Compartment Sink

• 5. Air-dry the items
• Place them upside down so they will drain
• Do not wipe them dry

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207
Job-Specific Guidelines

• Cleaning and Maintaining Dishwashers

• Clear spray nozzles and
• food traps of food and other objects
• Fill tanks with clean water as needed

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Job-Specific Guidelines

• Cleaning and Maintaining Dishwashers

• Make sure detergent and
• sanitizer dispensers are
• filled

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209
Job-Specific Guidelines

• Cleaning and Maintaining Dishwashers

• Use a de-limer to remove mineral deposits when
  needed

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210
Job-Specific Guidelines

• Washing Items in a Dishwasher

• Scrape, rinse, or soak items before washing
• Presoak items with dried-on food

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211
Job-Specific Guidelines

• Washing Items in a Dishwasher

• Never overload the dish
• racks
• Use the correct rack for the items being washed
• Load racks so the water
• spray will reach all surfaces

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Job-Specific Guidelines

• Washing Items in a Dishwasher

• As each rack comes out of the machine, check for
• dirty items
• Rewash dirty items

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Job-Specific Guidelines

• Washing Items in a Dishwasher

• Never use a towel to dry
• items
• Air-dry all items

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214
Job-Specific Guidelines

• Washing Items in a Dishwasher

• Frequently check water
• temperature and pressure
• Tell your manager if either one is not right

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215
Job-Specific Guidelines

• Which practice is incorrect?

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Job-Specific Guidelines

• Which practice is incorrect?

Page 47