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New Generation Foods: Serving Anna Fortenberry

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Personal Hygiene Wash your hands Can contaminate food by: Touching anything (your face, hair, a pen, or even money!) Being sick Caring for someone Not properly covering a wound Change gloves frequently Avoid bare-hand contact with food

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Personal Hygiene cont. Keep fingernails trimmed and filed No fingernail polish No acrylic nails Cover tattoos No visible tattoos allowed Bathe regularly! Brush teeth

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Dress Code FCNS shirt Khaki or black pants Apron Hairnet with hair pulled back Slip-resistant shoes Clean No jewelry Except for small stud or nickel sized earrings and plain wedding band No facial piercings No tongue jewelry No fake eyelashes

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Hand washing Wash hands with soap and water thoroughly before handling food Wash hands after breaks, using restrooms, eating, sneezing, coughing, or handling money Wash hands before putting on gloves

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Hand washing cont. 1.Wet hands and arms with hot water (at least 100F) 2.Apply soap 3.Scrub hands and arms for 10-15 seconds 4.Rinse hands and arms 5.Dry hands and arms This should take a total of 20 seconds

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Glove Use Gloves do not replace hand washing Wash hands before putting on gloves Use gloves when handling food Change gloves after finishing a task or when they become torn or soiled Do not reuse gloves

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Serving Food Keep hot food at 135F or higher Keep cold food at 41F or lower Never use hot holding equipment for reheating Record temperatures on the Temperature Log in between lines or every 30 minutes

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Time Temperature Danger Zone

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Cooling Leftovers Cool food from 135F to 70F within two hours If not completed, reheat to 165F and start over Then cool from 70F to 41F within four hours When in doubt, throw it out! Do not stick uncooled foods in refrigerator Cooling Methods: Place in several smaller containers Place in ice water bath

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Video New Generation Foods- Serving Video Take One DISD FCNST.J. High School

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Serving Activity February 20, 2015 Dallas ISD FCNS Staff In-service Training

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Training Assessment Please take 5 minutes to complete the training assessment on serving