Slide 1
FOOD SAFETYPreventive Medicine DepartmentNHTP
FOOD SERVICE TRAINING
Welcome to this class which offers a condensed training of the
4- hour training we give regular food service employees.This Food
Safety training will go over the following
-Food Handling & Leftovers-Minimum Food Protection &
Temps, Safe Holding Temps-Health Requirements of Food
Employees-Personal Hygiene -Handwashing & Handwashing
Facilities-Fingernails/ Personal Effects, Clothing & Storage of
Personal Effects
FOOD SERVICE TRAINING CONTD..-Food Storage-Utensils-Self-
Service-General Cleaning-Other Special Restrictions-Licensure
Food HandlingAll foods used should be from approved sources.Do
not use same platters for raw and cooked foodsSeparate platters
& utensils for each food product ( I.e Meat vs. Rice vs.
Veggies.Leftovers are not permitted.
Minimum Food Protection & Temps, Safe Holding TempsAll
potentially hazardous foods should maintain Temps (i.e. Meats,
Fish, Dairy, Eggs, Heat treated plant foods (Cooked, Rice Beans and
Veggies), cut Tomatoes & Melons). 135F or higher for hot
holding & 41F and below for Cold Holding.Specific Internal Food
Temps Required:-Pork & Fish 140F for 15 secs. -Ground meat 155F
for 15 secs.-Poultry: 135F for 15 secs.
HEALTH REQUIREMENTS
PERSONNEL WITH FOLLOWING WILL NOT BE WORKING WITH FOOD:
Gastrointestinal illness symptoms Diarrhea, fever, nausea/vomiting,
jaundice(yellowing of eyes/ skin), sore throatA lesion containing
pus such as a boil Persistent sneezing, coughing, runny nose Sore
throat with feverProhibited diseases Salmonella typhi, Shigella
species, E. coli O157:H7, Hepatitis A, or Norovirus
REINSTATEMENT OF THE ILLAccomplished if a Food Handler is
removed or excused from work environment due to a communicable
illness.
PIC may reinstate with written approval from local medical
authority
Must be written medical documentation
Must be free from the infectious agent of concern
PERSONAL HYGIENE
Eating, drinking, and tobacco in designated areas only
Closed beverage containers allowed when protected from
contamination
Hair restraints required for all except wait staff, hostesses,
and counter staff serving only beverages and wrapped foods .
HANDWASHING
Ensure you Conduct Proper Hand Washing When Conducting Public
Food Service:
Use soap when washing hands & Dry hands with a single use
Towel.
Handwashing
Clean hands and exposed portion of arms with soap
Wash for at least 20 seconds
Rinse with clean water
Emphasize areas under nails and between fingers
HANDWASHING: WHEN? After touching bare body parts other than
clean hands using the bathroom coughing, sneezing, using a tissue
using tobacco, eating, drinking handling soiled utensils or
equipment engaging in other contaminating activities Before working
with food switching food products (i.e. Raw foods to ready to eat
foods)or taking out garbage/ trashDuring food preparation
HANDWASHING FACILITIES
Must clean in a hand washing lavatory
Not in a food prep or service sink
Not in a curbed sink for mops or liquid waste
Signs requiring hand washing must be posted in food service
areas and heads.
FINGERNAILS/JEWELRY
Trim nails short and filed inch
Nail edges cleanable and not rough
Jewelry on arms and hands is not authorized for personnel
preparing foods with bare hands.Exception: plain wedding band If
serving only, jewelry is allowed.
CLOTHING AND PERSONAL EFFECTS
Clean uniforms required
Change uniform when soiled or use clean outer garment. Change
outer garment when moving from raw to ready-to-eat
Personal belongings should stored outside prep and serving
areas
FOOD STORAGE
TemperaturesFrozen foods stored at 0F or below
Fresh products stored at approximately 32F - 40F
Eggs/dairy received and maintained at 41F or below
MINIMUM FOOD PROTECTION MEASURES
Apply good food sanitation practices
Maintain high personal hygiene standards
Keep potentially hazardous foods (PHFs) refrigerated or heated
to temperatures that minimize the growth of pathogenic
microorganisms
MINIMUM FOOD PROTECTION MEASURES
Inspect food products for wholesomeness, temperature and
sanitary condition prior to acceptance
Cook PHFs appropriately to kill harmful microorganisms
Provide adequate personnel, equipment and facilities to ensure
sanitary operation
MINIMUM FOOD PROTECTION MEASURES
Prevent rodent and insect infestation or contamination, as well
as contamination of food with toxic chemicals
Use properly designed, cleaned, and sanitized equipment for its
intended use
Quick Review
Questions & Answers
Questions
What are Minimum Cooking Temps for the following?:
Pork and game animals
Ground beef & ground meats
Poultry
Answers145F for 15 seconds
155F for 15 seconds
165F for 15 seconds
SAFE HOLDING TEMPS
Food which is not served immediately after cooking must be held
at 135F or above or rapidly cooled to 41F or below PHFs held
outside of range > 4 hours must be discarded! PHF ingredients
which are consumed without further preparation (e.g., salads,
sandwiches, filled pastry products, reconstituted foods, etc.) must
be chilled to 41F or below prior to preparation
UTENSILS
Ensure you have adequate amount for meal period
Utensils should be stored in food w/ handles extended.
SELF-SERVICEAuthorized items:
Bread, butter, crackers, relishes, condiments,
beveragesIndividually portioned desertsIndividually wrapped ice
cream treatsCookiesFruit (fresh, canned, stewed, frozen)
GENERAL FACILITY CLEANING
Refuse containers Empty during meal as needed and afterwards
Clean inside and out as needed
Other Special Restrictions/Requirements
Ice is considered a food product. It should be dispensed by a
designated scoop stored in a self draining container (if used)
No cream-filled baked goods or stuffed foods- due to it being
difficult to control bacteria growth.
No potato salad, macaroni salad, or coleslaw Biggest
contributors to food borne illness
Other Special Restrictions/RequirementsSewage/ disposal disposed
properly. Garbage shall be bagged prior to disposing in garbage
container.
Single service Items such as plates and utensils shall be stored
off floor and away from personal belongings.
Must fill out Special Events Application and approved by Prev
Med prior to EVERY event
LicensureAll Food vendors or Special Events Food Sales -Should
have a food handlers permit issued by the Preventive Medicine
Authority.
The End
Any Questions or Comments?
References
TB MED 530/ NAVMED P-5010/ AFMAN 48-147_IP
