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© Business & Legal Reports, Inc. 0903
Alabama Retail is committed to partnering with our
members to create and keep safe workplaces.
Be sure to check out all of the training tools that are available in our Safety
Library.This training tool is brought to you byThis training tool is brought to you by
Food Service Safety
© Business & Legal Reports, Inc. 0903
Session ObjectivesIdentify foodborne hazards
Follow washing and hygiene rules
Handle food service items safely
Receive, store, and cook food properly
Cool, thaw, reheat, and dispose of food safely
Wash dishes and equipment correctly
© Business & Legal Reports, Inc. 0903
Foodborne Illness
© Business & Legal Reports, Inc. 0903
• Potentially hazardous foods
• Bacteria, such as salmonella
• Viruses, such as hepatitis A
• Parasites in meat and fish
© Business & Legal Reports, Inc. 0903
Wash Hands and Arms To Eliminate Germs • Wet hands and arms
with warm water• Rub hands together
briskly with soap• Rub soap up your
forearms to your elbows• Rinse hands and arms
under running water• Dry hands and arms
with paper towels
© Business & Legal Reports, Inc. 0903
When to Wash
© Business & Legal Reports, Inc. 0903
• Before touching food or anything used to prepare food
• After touching bare body parts
• After using the restroom
• After coughing, sneezing, or using a tissue
© Business & Legal Reports, Inc. 0903
When to Wash (cont.)
© Business & Legal Reports, Inc. 0903
• After eating, drinking, or smoking
• After handling trash or dirty equipment
• After using pesticides or cleaning materials
• Before putting on disposable gloves
• After working with raw meat, poultry, or fish
© Business & Legal Reports, Inc. 0903
• Eat, drink, and smoke only in designated areas
• Wear hair in restraints or hats
• Keep fingernails clean and trimmed
• Don’t wear jewelry
• Keep work clothing and aprons clean
Other Good Hygiene Practices
© Business & Legal Reports, Inc. 0903
Additional Steps to Prevent Food Contamination• Use utensils to handle
ready-to-eat food
• Minimize bare hand contact with food
• Change utensils between raw foods
• Use utensils only once when taste testing
© Business & Legal Reports, Inc. 0903
If Sick, Don’t Work• Cold, flu, runny nose,
sore throat
• Diarrhea
• Vomiting
• Hepatitis A
• Infected cut, burn, or sore
• Cold, flu, runny nose, sore throat
• Diarrhea
• Vomiting
• Hepatitis A
• Infected cut, burn, or sore
© Business & Legal Reports, Inc. 0903
© Business & Legal Reports, Inc. 0903
Equipment, Utensils, and Linens• Store utensils properly
• Replace linens after food contact
• Clean and sanitize wiping cloths
© Business & Legal Reports, Inc. 0903
Equipment, Utensils, and Linens (cont.)
• Change disposable gloves between tasks
• Clean equipment after each use
• Use new tableware for second portions
© Business & Legal Reports, Inc. 0903
Preventing Contamination By ConsumersDisplay foods use:
• Packaging, salad bar guards, display cases
• Condiments:• In dispensers,
behind display guards, individually packaged
• Self service: • Use appropriate utensils
• Buffets and salad bars: • Monitor
© Business & Legal Reports, Inc. 0903
Food Service Safety Basics: True or False?
Salmonella is a common food bacteria.
Rinsing hands in water is enough to kill germs.
You can wear a pair of disposable gloves all day.
Washing is only required before starting work and after using the restroom.
© Business & Legal Reports, Inc. 0903
Food Service Safety BasicsDo you understand about:• Foodborne illness?• Washing
requirements?• Preventing
contamination?• Handling equipment,
utensils, and linens?• Staying home if you’re
sick?
© Business & Legal Reports, Inc. 0903
Receiving Foods
© Business & Legal Reports, Inc. 0903
• Refrigerated food at or below 41ºF
• Cooked food at or above 140ºF
• Food labeled frozen must be frozen
• No evidence of prior temperature abuse
• Packages in good condition
• Shellfish labeled and in good condition
© Business & Legal Reports, Inc. 0903
Preventing Food and Ingredient Contamination
© Business & Legal Reports, Inc. 0903
• Keep food types separate
• Separate meat, fish, and poultry
• Store food in packages
• Label food containers
• Place food on trays or in containers
• Wash raw fruit and vegetables
© Business & Legal Reports, Inc. 0903
Food Storage “Do’s”
DO - Keep food
In a clean, dry location
Where it won’t be exposed to
contamination
6 inches above the floor
Away from chemicals
© Business & Legal Reports, Inc. 0903
© Business & Legal Reports, Inc. 0903
Food Storage “Don’ts”
DON᾽T - Store food
In locker rooms or restrooms
In garbage rooms
In mechanical rooms
Under gas or refrigeration lines
Near passageways
Under water or sewer lines
Under open stairwells
© Business & Legal Reports, Inc. 0903
© Business & Legal Reports, Inc. 0903
Keep away from “danger zone”
Beef, lamb, fish, seafood: 140ºF
Poultry and stuffing: 165ºF
Use thermometersRare beef: 130ºFHamburger: 155ºFPork: 150ºF
Cooking to Destroy Germs
© Business & Legal Reports, Inc. 0903
Cooling Food
© Business & Legal Reports, Inc. 0903
• Cool cooked food quickly
• Use shallow pans
• Use containers that facilitate heat transfer
• Separate into smaller, thinner portions
• Use rapid cooling equipment or an ice bath
• Loosely cover containers
• Cool cooked food quickly
• Use shallow pans
• Use containers that facilitate heat transfer
• Separate into smaller, thinner portions
• Use rapid cooling equipment or an ice bath
• Loosely cover containers
© Business & Legal Reports, Inc. 0903
•Thaw in a refrigerator
•Thaw under running water
•Thaw in a microwave
•Never thaw at room temperature
•Thaw in a refrigerator
•Thaw under running water
•Thaw in a microwave
•Never thaw at room temperature
Thawing Food
© Business & Legal Reports, Inc. 0903
© Business & Legal Reports, Inc. 0903
Reheating
Reheat rapidly, within 2 hours
Use a stove, oven, or double boiler
Let microwaved food stand for 2 minutes
Reheat food up to 165ºF
© Business & Legal Reports, Inc. 0903
Hot and Cold Holding• Hold hot foods at
140ºF or above
• Hold cooked roasts at 130ºF or above
• Hold cold foods at 41ºF or below
© Business & Legal Reports, Inc. 0903
In a container without a date
AdulteratedContaminatedNot heated or cooled in a timely mannerFood Disposal
© Business & Legal Reports, Inc. 0903
Manual Dishwashing
WASH
Scrape off leftover foodWash in solution at 110ºFRinse in clean warm waterImmerse in sanitizing
solution at 171ºFAir dry
RINSE SANITIZE
© Business & Legal Reports, Inc. 0903
© Business & Legal Reports, Inc. 0903
Commercial DishwashersCommercial Dishwashers
1. Scrape off leftover food
2. Load machine
3. Run full cycle
4. Air dry
5. Clean and inspect dishwasher
© Business & Legal Reports, Inc. 0903
© Business & Legal Reports, Inc. 0903
Safe Food Handling: Match Game
41ºF
140ºF
45ºF-140ºF
165ºF
2 mins.
2 hrs.
Sit time after microwave reheatHolding temp for cold food
Holding temp for hot food
Max reheating time
Danger zone
Reheating minimum temp
© Business & Legal Reports, Inc. 0903
Do you understand:
• Food receiving and storage requirements?
• Cooking food properly to avoid contamination?
• Cooling, thawing, and reheating food safely?
• Hot and cold holding?
• Disposal of food?
• Dishwashing?
Safe Food HandlingDo you understand:
• Food receiving and storage requirements?
• Cooking food properly to avoid contamination?
• Cooling, thawing, and reheating food safely?
• Hot and cold holding?
• Disposal of food?
• Dishwashing?
© Business & Legal Reports, Inc. 0903
Key Points to Remember
Wash hands often on the job.
Don’t work when you’re sick.
Keep food out of the danger zone.
Follow all rules for safe food handling and storage.
Keep food service materials and equipment clean and safe.