Food Safety Training in Canada
for Food Handlers
Based on the Canadian FRFSRC, CFIA and Health Canada
Introduction
Welcome to TrainCan, Inc.’s
BASICS.fst Food Safety Training Program
My Name is: (insert trainer name here)
House keeping
One-Day Agenda – Morning
Introduction
Why is Food Safety So Important?
Develop a Strong Food Safety Culture
Ch. 1: Food Safety Regulations
Ch. 2: Ten Things You Need To Know About Food Safety
BREAK
Ch. 3: A Closer Look at microorganisms
Ch. 4: The Flow Of Food and Facilities Design
Ch. 5: Personal Hygiene
LUNCH
Ch. 6: Cleaning and Sanitizing
Ch. 7: Purchasing, Receiving and Storing Food and Pest Management
One-Day Agenda – Afternoon
Ch. 8: Getting Food Ready to Cook
Ch. 9: Handling Dishes and Serving Food
Ch. 10: Keep Food at the Right Temperature
Ch. 11: Reduce the Amount of Time that Food is in the T.D.Z.
Break
Ch. 12: Cooking, Cooling and Holding Food
Ch. 13: Food Allergies
Curriculum Review, Face Off Game
Break
Exam (1 hour)
Ice Breaker Instructions
“Find Common Ground Game”
Get to know your classmates…
1. Number of years experience in foodservice or food
retail.
2. One thing you learned from reading the student
guide that you did not know before.
3. A training concept you would like to get clarified.
Food Handler’s Responsibility
Food safety is the responsibility of all who come
into contact with food.
(Shared between Employers AND employees)
Food safety skills will help you advance in your food
career.
Food safety must be our number one concern.
Food safety knowledge will help at home and in
your community.
Food Handler’s Responsibility
Read the story “A Close Call” on page 4,
BASICS.fst course book.
Discussion:
◦ What details in this story surprised you?
◦ What can we learn from this?
BASICS.fst 4th ed. Page 4
Challenges – What are they?
• High Volume of Work
• Stress!
• Part-Time Workers/E.S.L.
• Lack of Training Dollars!
• Hot Work Environment
Develop a Strong Food Safety Culture
What is culture?
Community
Understanding Businesses must
Leadership invest in their most
valuable asset –
Training
their employees!
Uncompromising
Reassurance & Respect
Example
BASICS.fst 4th ed. Page 5
Culture
A shared set of important beliefs and values
Organizational culture: Collective attitudes of
its employees towards:
◦ Work
◦ Supervision
◦ Company goals
◦ Policies
◦ Procedures
BASICS.fst 4th ed. Page 5
Culture
There is a direct link between:
Employee Company
Behaviors Goals
BASICS.fst 4th ed. Page 5
Culture
Culture is the foundation of a successful
organization…
Employees and management work together
with shared purpose of:
◦ Goals
◦ Tasks
◦ Responsibilities “This is the way we do
things around here.”
BASICS.fst 4th ed. Page 5
Culture
Food Safety Culture = Behaviour
Frank Yiannas
Developing a strong food safety culture is not an easy task. It is
created and nurtured by changing how the entire team performs.
Consistently, and without compromise.
BASICS.fst 4th ed. Page 5
Changing Culture
Food safety culture….
◦ Is it important?
◦ Does the government require it?
◦ Cost?
◦ What’s in it for me? (WIIFM)
“What does improving our food safety culture really mean?“
BASICS.fst 4th ed. Page 6
Culture
Owner/Operator VISION
Culture development
is a “top down” process: Management Team
Employees
Owners and operators create a vision of their food safety
culture. This filters down through management and to
employee level. Consistent practice is essential!
BASICS.fst 4th ed. Page 6
Group Activity
1) Your organization’s food
safety culture
“What we know
and what we
2) Rate your culture believe is of little
consequence.
3) How could it be improved? It is what we do
that is important.”
BASICS.fst 4th ed. Page 6
Risk Assessment
Assess
your risks…. (business/culture)
◦ What are the risks?
◦ How do we manage them?
◦ Team member involvement
BASICS.fst 4th ed. Page 7
Building Trust
Trust is the highest form of
human motivation
Food safety strategies:
◦ Protect the public
◦ Build a loyal clientele
◦ Develop employee trust,
loyalty and buy-in
BASICS.fst 4th ed. Page 7
Breaking Trust
Building
trust takes time. Breaking it is easy to
do! How?
◦ Say one thing; do another
◦ Talk but don’t listen
◦ Lie, cover up, falsify
How have YOU seen trust broken? How did it make
you feel and react?
BASICS.fst 4th ed. Page 7
Breaking Trust… in the News
Media is quick to relay food safety infractions
WhatCanadian outbreaks have YOU read
about?
“Only 57 % of workers surveyed agree
that their organizations consistently do
what they say they will do. “
Stephen Covey, “The 8th
Habit”
BASICS.fst 4th ed. Page 8
Food Safety Culture Development
We must all do our part. How?
◦ Work together
◦ Monitor all points in the “Flow of Food”
◦ Think beyond temperatures and procedures
Let’s get started!
BASICS.fst 4th ed. Page 8
Chapter 1
Food Safety Regulations
BASICS.fst 4th ed. Page 9
Legislation
In Canada there are
three levels of Food Safety Regulation
government:
Federal Provincial/ Municipal
Provides Territorial
Provides
guidelines Provides enforcement
(FRFSRC) legislation for (bi-laws)
their area,
enforcement
(Acts, Regulations)
BASICS.fst 4th ed. Page 9
Federal
Food supply is governed by federal
agencies, departments and their Federal
partners Provides
guidelines
(FRFSRC)
◦ Health Canada
◦ CFIA
What is the
FRFSRC?
BASICS.fst 4th ed. Page 9
Provincial
All provinces have their own regulations for
food operations Provincial/
Territorial
Thy are included in legislation called an “Act” Provides
legislation for
their area,
Regulations are developed to define the Acts enforcement
with minimum standards (Acts, Regulations)
Food Handler Legislation is a Provincial
responsibility
BASICS.fst 4th ed. Page 9
Municipal
Local municipalities may have their own
requirements for food operators if no Municipal
provincial legislation exists Provides
enforcement
(by-laws)
They are called “By-laws”
BASICS.fst 4th ed. Page 9
Public Health Inspectors
Public Health Inspectors (also called Environmental
Health Officers) are an important partner for
foodservice and food retail providers
Trained in sanitation and public health
Employed by provincial and local health units
BASICS.fst 4th ed. Page 10
Your Health Inspector
Responsible for enforcing Public Health laws
Inspects food premises to ensure compliance with
the regulation and food areas meet standards
Provides advice on proper food safety practices
BASICS.fst 4th ed. Page 10
Inspections
Can be at any reasonable time
Are not scheduled
Food can be sent for tests or destroyed if unsafe
Can lead to court orders, fines and even permanent
closures
BASICS.fst 4th ed. Page 10
What is Inspected?
BASICS.fst 4th ed. Page 10
During the Inspection
Co-operate Did You Know?
Do not offer food or
Be positive, professional and honest drink. Public Health
Inspectors cannot
accept it when doing
Ask questions for clarification an inspection.
Provide records or food samples
Relay all information to your manager
BASICS.fst 4th ed. Page 11
Customer Complaints
Inform manager immediately.
Take down information.
Take all complaints seriously.
Involve the Public Health Inspector.
BASICS.fst 4th ed. Page 11
Activity:
Review the legislation in your jurisdiction. BASICS.fst is based on
the FRFSRC’s
recommendations,
Understand your jurisdiction’s legal Health Canada and
CFIA’s requirements.
requirements, especially as they relate to It also meets or
your job. exceeds all laws across
Canada!
BASICS.fst 4th ed. Page 11
Chapter 2
Ten Things You Need to Know About
Food Safety
BASICS.fst 4th ed. Page 12
10 Things You Need to Know about Food
Safety
1. What is a foodborne Illness?
2. How does food become contaminated?
3. How can we prevent food contamination?
4. What are the 3 steps to food safety?
5. What is potentially hazardous food?
6. Why is the temperature of food important?
7. Why is time important in food preparation and handling?
8. What is the most important tool for food safety?
9. What is cross-contamination?
10. What are the most important things that food handlers can do
for safety?
BASICS.fst 4th ed. Page 12
1. What is a foodborne illness?
It is an Illness caused by eating contaminated food.
Foodborne illness occurs when a person consumes
food contaminated with:
• Bacteria
• Viruses
• Parasites/Protozoa
• Fungi
• Toxins
TOP 10
BASICS.fst 4th ed. Page 12
Activity
What do you think are the main causes of foodborne
illness, in order of importance?
Why is foodborne illness serious?
Note: We will come back to this list at the end of the chapter
BASICS.fst 4th ed. Page 12
2. FOOD HAZARDS:
What is Contamination?
The unintended presence of harmful
substances or microorganisms in food
There are 3 types of hazards or contaminants.
What are they?
TOP 10
BASICS.fst 4th ed. Page 13
Types of Food Contamination
1. Chemical Contamination
2. Physical Contamination
3. Biological Contamination
TOP 10
BASICS.fst 4th ed. Page 13
Chemical Contamination
Pesticides
Food additives
Preservatives
Cleaning supplies
Toxic metals that leach
through old cookware
and equipment
BASICS.fst 4th ed. Page 13
Physical Contamination
Dirt
Broken glass
Crockery
Other objects – that
accidentally get into the food
(hair, nails, staples, jewelry)
BASICS.fst 4th ed. Page 13
Biological Contamination
Contamination by microorganisms
(pathogens) that can cause foodborne
illness
The most dangerous kind of
contamination
Can affect large numbers of people
Caused by microorganisms such as:
Bacteria Parasites/Protozoa
Viruses Fungi
BASICS.fst 4th ed. Page 13
3. PREVENTION: How To Avoid….
Chemical Contamination
Proper storage and labeling
Use cleaning products safely
Use safe food containers for acidic foods
TOP 10
BASICS.fst 4th ed. Page 14
How To Avoid….
Physical Contamination
Keep jewelry at home
Note any deterioration in
equipment, walls, etc.
Cautiously open packages
Wear hair nets
TOP 10
BASICS.fst 4th ed. Page 14
4. How to Avoid…
Biological Contamination
Apply the three steps to food safety:
People, animals, insects, equipment all
Prevent
carry microorganisms which can easily
get into food.
Delay
TOP 10
Kill
BASICS.fst 4th ed. Page 15
5. Potentially Hazardous Foods TOP 10
Foods That Favor Rapid microorganism Growth:
Milk and milk Shell eggs Poultry Beef
products Pork
Lamb Fish Sprouts Shellfish Soy-protein
products
Tofu Garlic in oil Melon Cooked rice, beans, Soups, stews,
(Sliced) potatoes, vegetables gravies, custards
BASICS.fst 4th ed. Page 15
5. Perishable Foods
Foods That Decay or Spoil Rapidly:
Pre-washed Ripe produce
lettuces
TOP 10
BASICS.fst 4th ed. Page 16
Non-Hazardous/Low-Risk Foods
Foods that do not support the growth of
pathogenic organisms, decay or spoil rapidly: Shelf
stable foods, crackers
Crackers Shelf Stable Dry Cereals Unopened Cans
Foods
TOP 10
BASICS.fst 4th ed. Page 16
6. Temperature Danger Zone (TDZ)
The Temperature Danger Zone
4°C to 60°C (40°F to 140°F)
Keep food safe by keeping it out of
the TDZ.
It is your responsibility
to keep food out of the TOP 10
Danger Zone!
BASICS.fst 4th ed. Page 16
7. Time
Reduce the risk of bacterial growth by
keeping food out of the Temperature
Danger Zone
Throughout the preparation and
cooking process, food must not stay in
the TDZ for more than four hours
(cumulative), and ideally for the least
amount of time possible
Some jurisdictions require two hours
maximum – check with your local TOP 10
health unit
BASICS.fst 4th ed. Page 16 , 17
8. Temperature Control
Temperature control is a critical aspect of food safety
The thermometer may be the single most important
tool you have to protect food
TOP 10
BASICS.fst 4th ed. Page 17
9. Cross-Contamination
What is cross-contamination?
The transfer of harmful
substances or microorganisms
to food from other:
◦ Foods
◦ People
◦ Equipment/surfaces
TOP 10
BASICS.fst 4th ed. Page 18
10. What Food Handlers Can Do
Activity:
Go back to the list from the beginning of the chapter.
What are the main causes of foodborne illness?
Why are foodborne illness a serious topic?
How can it impact people’s health and your
business?
What can we do to ensure food safety?
TOP 10
BASICS.fst 4th ed. Page 18
Chapter 3
A Closer Look at microorganisms
BASICS.fst 4th ed. Page 19
Types of microorganisms
microorganisms that can contaminate food and
cause foodborne illness. Can you name them?
Bacteria Viruses Parasites Fungi
BASICS.fst 4th ed. Page 19
Activity
TEACHBACK TO THE CLASS YOUR ASSIGNED MICROORGANISM:
1. Can you see it with the human eye?
2. Can you have a good kind of microorganism?
3. Provide us an example.
4. How do they reproduce?
5. How can you prevent, delay, kill it?
BASICS.fst 4th ed. Page 19
Viruses
Microorganisms that multiply inside
living cells
Do not reproduce in foods
Need a host to survive
Do not require a PHF to be transmitted
May survive freezing and cooking
Examples: Norwalk virus, over 300
strains of cold, Hepatitis A.
BASICS.fst 4th ed. Page 19
Parasites
One or multi-celled
Do not multiply in food
Need a human or animal host to survive
Also transferred through water contaminated with
feces or by animals
Examples: Trichinella spiralis in pork.
Cyclospora in strawberries and raspberries.
BASICS.fst 4th ed. Page 19
Protozoa
Single-celled parasites
Transferred through contaminated:
◦ Water
◦ Food
◦ Sick people
Example: Giardia Lamblia
BASICS.fst 4th ed. Page 19
Fungi
Commonly cause food spoilage,
not illness
Fungi
Moulds Yeasts Mushrooms
BASICS.fst 4th ed. Page 20
Bacteria
Bacteria are our number one food
safety concern!
Microscopic organisms that multiply
quickly, and easily survive on humans
Example: Salmonella, Campylobacter
BASICS.fst 4th ed. Page 20
Bacteria
Some bacteria can survive by producing spores:
Have very thick walls which can protect bacteria
from cooking and freezing, high acidity, salt and
some sanitizers.
When temperature decreases, and other conditions
are favourable (nutrients, moisture, neutral pH) the
spore can turn back into bacteria.
Example: Clostridium botulinum
BASICS.fst 4th ed. Page 20
High Risk Populations
Infants and young children
Pregnant women
Elderly people
People taking certain medications
People with weakened immune systems
BASICS.fst 4th ed. Page 21
How Bacteria Make People Sick
BACTERIAL INFECTION: BACTERIAL INTOXICATION:
Results when a person Results from eating food
eats food containing containing poisonous
harmful microorganisms toxins
Example: Salmonella Example: Staphylococcus
DID YOU KNOW? Food can look
safe but may be contaminated.
You cannot smell or taste bacteria
or toxins.
BASICS.fst 4th ed. Page 21
What Bacteria Need To Grow
BASICS.fst 4th ed. Page 22
Food
microorganisms, like any
other living creature, require
nutrients to grow:
Proteins
Carbohydrates
BASICS.fst 4th ed. Page 22
Acidity
Pathogenic bacteria grow well at a
pH of 4.6 to 7.5
Most potentially hazardous foods
are in this range, which means
close to a neutral pH
pH Scale
Acid Neutral Alkaline
0 4.6 7.5 10 14
Pathogens grow
rapidly over
4.5pH.
BASICS.fst 4th ed. Page 22
Temperature
The Temperature Danger Zone
(TDZ) = 4°C to 60°C (40°F to 140°F)
Most microorganisms
grow well in the TDZ
Some survive and grow
outside the TDZ
BASICS.fst 4th ed. Page 22
Time
Pathogenic microorganisms
can grow to high levels if they
remain in the TDZ for more
than two to four hours
BASICS.fst 4th ed. Page 22
How Quickly Bacteria Reproduce (X2)
100
400
200
800
1600
6400 Bacterial
Bacterial
Bacterial Cells
Cells
Cells
819
Over
12
25
409
1021 400BacterialCells
800
600Bacterial
200
3200
204 800
Million
600
51 200 Bacterial
Bacterial Cells
Bacterial Cells
Cells
Cells
4.5 Hours
Later
BASICS.fst 4th ed. Page 22
Oxygen
microorganisms have
different oxygen needs for
growth:
Aerobic: need oxygen to
grow
Anaerobic: grow only when
oxygen is absent
BASICS.fst 4th ed. Page 22
Moisture
Bacteria grow best in food
that is moist
Potentially hazardous
foods have a water activity
(aw) of .85 or above
Note: Most PHF’s have
aw of .97-.99!
Water Activity Level (aw)
Low Risk PHF’s
0 .85 .97 .99 1.0
BASICS.fst 4th ed. Page 22
Chapter 4
The Flow of Food and Facilities Design
BASICS.fst 4th ed. Page 23
Flow of Food
The path that foods in your operation should follow:
1. Receiving 1. Holding
2. Storing 2. Serving
3. Thawing 3. Cooling
4. Preparing 4. Re-Heating
5. Cooking
BASICS.fst 4th ed. Page 23
Flow of Food
BASICS.fst 4th ed. Page 23
Food Safety Program
A Hazard Analysis Critical Control Point (HACCP is pronounced
“HASSIP”) System:
Identifies hazards within the flow of
food
Implements controls based on the
hazards identified
BASICS.fst 4th ed. Page 24
The Three Steps to Food Safety
BASICS.fst 4th ed. Page 24
Facilities Design
Considerations:
Design and layout
Construction materials
Water supply
Waste removal
Handwashing facilities, staff
washrooms
Food contact surfaces
BASICS.fst 4th ed. Page 25
Design and Layout
Layout of the kitchen should
not cause food contamination
Floor plan should take into account “workflow” pattern:
◦ Travel the shortest distance in the least time
◦ No criss-cross or backtracking across work area
◦ Non-food areas separate from food preparation areas
BASICS.fst 4th ed. Page 25
Construction Materials
Select materials that are:
Easy to clean and
maintain
Safe and durable
Resistant to the
absorption of grease
and moisture
BASICS.fst 4th ed. Page 25
Construction Materials
Walls and ceilings are light coloured and smooth
Floors must be non-slip and designed with a slope
and coved at the wall
Lighting fixtures provide appropriate lighting
intensity and have shatterproof coverings
BASICS.fst 4th ed. Page 25
Coving
Floor joints should have coving - a curved, sealed
edge which helps make cleaning easier
BASICS.fst 4th ed. Page 25
Ventilation
Ventilation systems must:
Meet governmental building requirements
Provide sufficient ventilation to ensure air-borne
contaminates do not affect food storage and
preparation
Be well maintained and kept clean to prevent fire
hazards
Remember bacteria can
“Hitch a ride on a speck of dust.”
BASICS.fst 4th ed. Page 25
Water Supply
Must be from approved sources that meet public
health requirements
Must be potable (drinkable)
The hot and cold water should be under adequate
pressure and quantity for peak demands
Private wells should be checked regularly by local
regulatory authority
Bottled water must be dispensed from original
container
BASICS.fst 4th ed. Page 25
Liquid & Solid Waste Disposal
Solid and liquid waste systems must:
Meet government requirements
Be carefully managed to prevent
the spread of pathogens and
contamination
Be well maintained to prevent
attracting pests
BASICS.fst 4th ed. Page 25, 26
Liquid Waste
Liquid waste must be:
Considered to be sewage
Disposed of carefully to prevent contamination
BASICS.fst 4th ed. Page 26
Waste Containers
Leakproof, waterproof, and pest proof
Easy to clean
Kept covered when not in use
Cleaned frequently inside and out
BASICS.fst 4th ed. Page 26
Activity
Close your books…
In groups, draw on a paper all the components of a
handwashing station including supplies
How could automation improve handwashing?
BASICS.fst 4th ed. Page 26
Handwashing Station & Supplies
Dedicated sink only for
handwashing
Convenient and accessible
location
Hot and cold water
Single-use soap dispenser
(liquid soap)
Single-use hand drying
devices (paper towel)
Signage explaining proper
handwashing procedures
BASICS.fst 4th ed. Page 26
Food Contact Surfaces
Equipment must be:
Easy to clean
Easy to disassemble for frequent cleaning
Food-contact surfaces must be:
Smooth, nonabsorbent, corrosion-resistant
Durable, easily-cleaned, well maintained
Free of sharp corners and edges, cracks or chips.
BASICS.fst 4th ed. Page 26
Cutting Boards
Resurfaced on a regular basis or replaced
Separate cutting boards for raw and cooked foods
Colour coded cutting boards help prevent
cross-contamination
Washed, rinsed, and sanitized
BASICS.fst 4th ed. Page 26
Case Study
“Pass The Juice”
Discussion
BASICS.fst 4th ed. Page 27
Chapter 5
Personal Hygiene
BASICS.fst 4th ed. Page 29
Personal Hygiene
Food can be contaminated by a food handler during
preparation if there is a lapse in good personal hygiene
BASICS.fst 4th ed. Page 29
Carrier
“Carries” microorganisms that can be transferred to
people or food which can cause foodborne illness
May not show any noticeable signs of being sick
People can be “carriers” and not
realize it!
BASICS.fst 4th ed. Page 29
Cycle of Transmission
Direct transmission
and
Indirect transmission
BASICS.fst 4th ed. Page 29
Sources of Contamination
As food handlers we all carry
bacteria in and on our
bodies
Some bacteria may be
harmful to the health of
others
“Pathogens” are harmful
bacteria or other
microorganisms that can
cause foodborne illness
BASICS.fst 4th ed. Page 29, 30
Personal Hygiene
Good Personal Hygiene Hygiene Tips in the
Practices: Workplace:
Shower or bathe before Do not smoke, eat or
coming to work drink when handling
food
Ensure uniform is clean
and bring to work in a Wear hair restraints to
clean bag prevent contamination
Change into uniform at
work
BASICS.fst 4th ed. Page 30
Hand Sanitizers
Lotions that help kill microorganisms
If used, only apply after handwashing
Never replace handwashing
BASICS.fst 4th ed. Page 30
Gloves
Never replace handwashing
Must be used properly
Like a second skin
Once contaminated or torn must be changed
Change gloves as often as you would wash your
hands and wash hands before putting on a new pair
Single use only, do not wash your gloves
BASICS.fst 4th ed. Page 30
Handwashing
Hands are a major source of contamination of food
Wash your hands when you start work
Handwash basin should be kept clean and
unobstructed
Use basin for hand washing only
BASICS.fst 4th ed. Page 30, 31
Proper Handwashing
1. Wet hands with 2. Apply soap. 3. Vigorously scrub for
hot running water. at least 20 seconds.
4. Rinse hands. 5. Dry hands. 6. Turn off water with
paper towel to avoid
recontamination.
BASICS.fst 4th ed. Page 31
Proper Handwashing
BASICS.fst 4th ed. Page 30, 31
Activity
Handwashing Challenge
Use Black Light & GLO GERM ™
BASICS.fst 4th ed. Page 31
What to do if you are sick…
Tell your manager…
Stay home if you suffer from…
Vomiting
Fever
Diarrhea
Jaundice
Excessive coughing or sneezing
If you have an open sore or blister:
Clean and properly bandage the sore/blister
Wear gloves
Tell your manager
Be assigned to non-food station
BASICS.fst 4th ed. Page 32
Case Study
“Catering Done Wrong”
Discussion
BASICS.fst 4th ed. Page 33
Chapter 6
Cleaning and Sanitizing
BASICS.fst 4th ed. Page 34
Food Prep Areas and Equipment
Must be kept clean
Surfaces:
◦ Resistant to cracks
◦ Not absorb liquids
◦ Not change the colour, smell or taste of food
Equipment:
◦ Good condition
◦ Meant for the food industry (commercial grade)
BASICS.fst 4th ed. Page 34
Clean vs. Sanitary
Clean: Free from visible soil, food
residue and other foreign material.
Kitchen area looks clean
Sanitary: Free from harmful levels of
contamination.
Bacteria that remain if not sanitized.
BASICS.fst 4th ed. Page 34
Clean and Sanitizing
Cleaning:
Removing dirt and stains
you can see using hot
clean water with detergent
Sanitizing:
Killing 99.9% of harmful
microorganisms using
very hot water or
chemical sanitizing
solution
BASICS.fst 4th ed. Page 34, 35
Chemical Sanitizer
3 sanitizers used in the food industry:
Chlorine
Iodine
Quaternary Ammonium (Quats)
BASICS.fst 4th ed. Page 35
How to use Chemical Sanitizers
1. Correct water temperature
2. Use the right amount of chemical
3. Leave the solution in contact long enough
BASICS.fst 4th ed. Page 35, 36
How should you clean?
Use hot water 45◦C (113◦F)
Use soap or detergent
Always use a clean cloth
Rinse with clean hot water
Use a clean cloth for rinsing
BASICS.fst 4th ed. Page 36
How should you sanitize?
Use a test kit to check sanitizing solution
Use a clean cloth to apply, or spray on the sanitizer
Let it air dry
Always follow manufacturer directions
BASICS.fst 4th ed. Page 36
What should you clean and sanitize?
Dishes, glasses, utensils
Kitchen equipment (Including slicers, tools)
Countertops and cooking surfaces (All food contact
surfaces including walls, backsplashes)
Machines for washing dishes and pot
Thermometers
BASICS.fst 4th ed. Page 37
When must you …
Clean and sanitize surfaces and kitchenware?
Before you begin food preparation
After contact with food
When changing from one food type to another
When the work day or shift is complete
Every 4 hours if equipment is in constant use
BASICS.fst 4th ed. Page 37
Machine Washing
Follow manufacturer instructions
Monitor wash time and temperature (at least
60oC/140oF)
Monitor sanitizing time and temperature (hot water
82oC /180oF for 10 sec, chemical sanitizer 13oC -49oC
/55oF-120oF)
Do not overcrowd the machine
Clean machine daily
Drain machine every shift (or every 2 hours of operation)
BASICS.fst 4th ed. Page 37
Activity
Collaborate with your team mates.
Draw a 3 compartment sink
Insert the steps for manual dishwashing
Include water temperature and sanitizing information
BASICS.fst 4th ed. Page 38, 39
Cleaning and Sanitizing in…
…a 3-Compartment Sink
Scrape and pre-rinse
In sink 1, wash with hot, soapy water 45◦C (113◦F)
In sink 2, rinse with hot water 45◦C (113◦F)
In sink 3, sanitize with clean, very hot water 77oC (171 ◦F) OR hot water 45◦C (113◦F) and
sanitizer for 2 minutes
45 ºC/113ºF
Chemicals:
BASICS.fst 4th ed. Page 39
Cleaning and Sanitizing in…
…a 2-Compartment Sink
Scrape and pre-rinse
In sink 1, wash with hot,
soapy water 45◦C (113◦F)
Rinse with hot water 45◦C
(113◦F)
In sink 2, sanitize with clean, very hot water 77oC (171◦F)
OR hot water 45oC (113◦F) and sanitizer for 2 minutes
BASICS.fst 4th ed. Page 39
Washing Dishes
Let dishes air dry
Frequently check water
temperature
Rewash dishes if dirty
Discard damaged dishes (ie:
chipped plates)
Touch plates by edges only
Touch utensils by handle only
BASICS.fst 4th ed. Page 38, 39
Clean in Place Equipment
Turn off and unplug electrical cords
Remove any removable parts
Clean and Sanitize:
1. Wash with detergent solution
2. Rinse with clean water
3. Sanitize with a chemical sanitizer, apply or spray
and allow to air dry, OR sanitize with hot water
or steam spray 77oC (171◦F)
BASICS.fst 4th ed. Page 39, 40
Cleaning Thermometers
Remove any visible dirt
Wipe stem with a sanitizing solution safe for
food-contact items
Rinse with drinkable water
Allow to air-dry
Keep in a sanitary holder when not in use
BASICS.fst 4th ed. Page 40
Case Study
“Salad Saga”
Discussion
BASICS.fst 4th ed. Page 41
Chapter 7
Purchasing, Receiving Storing Food
and Pest Management
BASICS.fst 4th ed. Page 42
Purchasing
Reliable suppliers
In compliance with local, provincial, federal laws
Approved sources
Choose suppliers that work with you to
prevent/control contamination of food
BASICS.fst 4th ed. Page 42
Receiving
Dedicated area for receiving Reject unacceptable goods
Receive one at a time
Limit time food spends in the
Inspect delivery trucks for
cleanliness
Temperature Danger Zone
Inspect immediately
Check expiry dates
BASICS.fst 4th ed. Page 43
Receiving
Measure product Remove hazards such as
temperature staples, nails before
unpacking
Log in acceptable goods
Must arrive in sanitary
Label and move for condition
storage right away
Torn Bag Moisture
BASICS.fst 4th ed. Page 43
Storing
Check stock dates
Rotate stock: FIFO
Check temperatures
Keep storage areas clean
Store items 6” (15 cm) off the
floor; 2” away from wall DID YOU KNOW? At -18°C
(O°F) pathogens are not
Store chemicals separately active, but freezing does
away from food not kill them!
Refer to charts 7.3, 7.4 & 7.5.
BASICS.fst 4th ed. Page 45
Refrigerators
Keep food at an internal product temperature: 4°C
(40°F).
Store raw meats:
Separately from cooked/ready-
to-eat foods
Below ready-to-eat/prepared
foods
As indicated in the illustration
BASICS.fst 4th ed. Page 45, 46
Proper Dry Storage
At least 15 cm (6 in.) off the
floor and 5 cm (2 in.) from the
walls
Pest free
Well ventilated
Cleanable and clean
Protects from contamination
during storage
BASICS.fst 4th ed. Page 46
Beware of Pests
Carry dirt and microorganisms
Can contaminate food and spread disease
Prevent them from getting in
Hard to get rid of them once established
Attracted to damp, dark, hard to reach places
BASICS.fst 4th ed. Page 46
Activity
Think Like A Pest
Make 3 groups: Rodents, Insects and Pest Control Operator
Rodent and Insects: Pest Control Operators:
How could you get in to a How can you prevent a pest
food establishment? infestation?
What are you going to eat, How can you eliminate pests once
drink? in an establishment?
Where are you going to
live?
BASICS.fst 4th ed. Page 46, 47
Prevent Pests
Discard all unused equipment and
boxes
Put screens on doors and windows
Fill holes with steel wool or caulking (around drains and pipes)
Don’t leave food, food scraps or water out
Store garbage away from the building in bins that are not
accessible to rodents
BASICS.fst 4th ed. Page 47
Rodent Infestation
Signs of a Rodent Infestation
Droppings (shiny and black)
Signs of gnawing, holes
Tracks in dusty areas
Nesting materials
Wear marks along base boards,
where rodents tend to travel
BASICS.fst 4th ed. Page 47
Cockroaches
Signs of a Roach Infestation:
Strong oily odor
Droppings are similar
to grains of pepper
Capsule shaped egg cases
BASICS.fst 4th ed. Page 47
Pest Control Operator
Infestation: Having a large number of
pests
Callin a location
a licensed pest control
operator if pest problem
develops
Licensed to handle certain
chemicals
Set up a professional program to
solve problem
BASICS.fst 4th ed. Page 47
Pest Control
Insects and rodents can spread disease!
They can carry microorganisms to food
Methods of Control:
Repellents
Sprays
Image courtesy of the National
Pest Control Association
Traps
BASICS.fst 4th ed. Page 47
Pest Control
Methods of Control:
Traps
Glue boards
Images courtesy of the National
Pest Control Association
Glue Board Multi-Use Traps Mouse and Rat Traps
BASICS.fst 4th ed. Page 47
Poisonous Bait
Must only be used by a licensed pest control
company.
Must only be used outside of the food premise.
Must be placed in secure covered bait traps.
BASICS.fst 4th ed. Page 47
Case Study
“Pesty Pests”
Discussion
BASICS.fst 4th ed. Page 48
Chapter 8
Getting Food Ready to Cook
BASICS.fst 4th ed. Page 49
Cross-Contamination
Harmful microorganisms can travel!
FROM… To…
Foodhandler Ready-to-Eat
Equipment Food
Raw Food
This is called
cross-contamination.
BASICS.fst 4th ed. Page 49
Prevent Cross-Contamination
Practice good personal hygiene
Wash hands often
Clean and sanitize utensils
Use utensils instead of hands
Keep raw food separate from ready to eat food
Clean and sanitize food contact surfaces
BASICS.fst 4th ed. Page 49
Thawing Food Safely
BASICS.fst 4th ed. Page 51
Chapter 9
Handling Dishes and Serving Food
BASICS.fst 4th ed. Page 52
Handling Dishes and Utensils
Wash hands before storing
dishes and utensils
Touch only the edges of plates
and saucers and outside of
glasses and cups
Touch only the handle of
utensils
Place handles pointing out
towards you
BASICS.fst 4th ed. Page 52
Handling Dishes and Utensils
Use disposable, plastic bags, wax paper or non-latex
gloves
A growing number of SAFETY TIP
people have a sensitivity Keep cutlery covered and
to latex. Buy non-latex invert glasses and cups to
gloves in different sizes. prevent contamination.
BASICS.fst 4th ed. Page 52, 53
Serving
Always wash hands before serving food
Never touch any part of a plate, cup or
utensil that a customer’s mouth or food
may touch
Hold plates underneath with thumb off the
rim
Use properly cleaned and sanitized serving
utensils
BASICS.fst 4th ed. Page 53
Serving
Use tray to serve
Replace dropped utensils
with clean ones
BASICS.fst 4th ed. Page 53
Food Bar (Buffet)
Sneeze guards should be installed
above the food bar to protect the
food from contamination
Use long-handled serving utensils
Give customers a clean plate each
time they come for food
BASICS.fst 4th ed. Page 53
Food Bar (Buffet)
Never add new food to old containers
Throw out old food
Pre-chill or preheat all food being
added to the food bar
Label salad dressings and sauces
BASICS.fst 4th ed. Page 53
Take-Out
Always use clean containers
Single service items should be used only once
Do not touch any part of the container that will touch food or
a customer’s mouth
Store single service items off the floor in closed containers
Inform customers of special handling of take-out food, such as
reheating or storage temperatures
BASICS.fst 4th ed. Page 53
Chapter 10
Keep Food at the Right Temperature
BASICS.fst 4th ed. Page 55
Thermometer – Most Important Tool
FoodHandlers must learn how to use a thermometer to
measure temperatures
Microorganisms grow quickly in the Temperature Danger Zone:
4◦C - 60◦C (40◦F - 140◦F)
The longer food stays in the TDZ the more bacteria will grow
BASICS.fst 4th ed. Page 55
When to Check Temperatures
We use thermometers to:
Check the temperature of controlled rooms and
compartments:
Fridges, freezers – daily
Hot and Cold holding units – every 2 hrs
Food products:
Upon arrival & in storage
On display
Thawing
Preparation
The cooking process including cooling, holding & reheating
BASICS.fst 4th ed. Page 55, 56
Delivery Temperatures
When food is delivered:
Check that food arrives at the correct temperature. See chart
10.1
Large ice crystals: Usually mean the food has been left at
room temperature and then re-frozen
Do not accept food if it is not at the correct temperature
BASICS.fst 4th ed. Page 56
Storage Temperatures
When food is stored:
Freezer: -18°C (0°F), Refrigerator: 4°C (40°F)
Store food as soon as possible
DID YOU KNOW?
Don’t overload shelves Pathogens
become inactive
Bacteria still grow in the refrigerator but are not killed
Use FIFO by freezing.
Label prepared food – Type of food and
date it was prepared
BASICS.fst 4th ed. Page 57
Temperatures
When food is on display:
Keep hot foods hot at 60°C (140°F) or hotter
◦ Stir often to make sure all the food stays hot
◦ Check the temperature every 2 hours
Keep cold food cold at 4°C (40°F) or colder
◦ Check the temperature every 2 hours
BASICS.fst 4th ed. Page 57
Types of Thermometers
Time-Temperature
Indicators
Bi-Metallic Stemmed
Thermometer
Digital
Infrared
BASICS.fst 4th ed. Page 58
Calibration (Activity)
Step 1: Fill a container with
crushed ice and add drinkable
water (50/50)
Step 2: Put the thermometer in the
container with probe completely
submerged, wait 30 seconds
Step 3: Turn the nut until it reads
0°C (32°F)
BASICS.fst 4th ed. Page 58
Measuring Temperatures
Don’t rely on thermometers
built into equipment
Don’t let thermometer touch
equipment (side or bottom of
pans) or bones in food
Stick sensing tip of
thermometer into thickest part
of food
Wait for needle or readout to
stop moving before reading
BASICS.fst 4th ed. Page 59
Measuring Hot Food
Hot Food
•Measure in thickest part of the food
•Check temperature in several places
•Stir before measuring (if possible)
•Let food stand 2 minutes after cooking before
•measuring temperature
BASICS.fst 4th ed. Page 59
Measuring Cold Food
• Cold Food
•Flexible packaging: Fold the bag around
•thermometer
•Frozen packages: Place thermometer between
•packages
•Single-serve food: Open one package and
•insert sensing end. Use food right after
BASICS.fst 4th ed. Page 59
Chapter 11
Reduce the Amount of Time That Food is in
The Temperature Danger Zone
BASICS.fst 4th ed. Page 60
Remember FATTOM
BASICS.fst 4th ed. Page 60
Slowing Bacteria Growth
Food handlers can control:
Time
Temperature
Remember: All food handlers are responsible
for these two factors. Follow your company’s
food safety policies.
BASICS.fst 4th ed. Page 60
Control Time and Temperature
Avoid the Temperature Danger Zone:
Ensure food spends as little time as possible in
the TDZ
Keep creamers and other packaged food chilled
Throw out food held at room temperature after
2 hours
BASICS.fst 4th ed. Page 61
Control Time and Temperature
Avoid the Temperature Danger Zone:
Ensure food spends as little time as possible
in the TDZ
Store cold and frozen food as soon as
possible.
Thaw food safely
Cool food properly
Check temperature of cold and hot food on
display every 2 hours
Keep creamers and other packaged food
chilled
Throw out food held at room temperature
after 2 hours
BASICS.fst 4th ed. Page 61
Chapter 12
Cooking, Cooling and Holding Food
BASICS.fst 4th ed. Page 63
Cooking
Avoid cooking large quantities at
one time
Ensure even cooking
temperatures
Cook stuffing separately
Ground meat must reach an internal temperature of
at least 71oC (160oF)
Measure temperatures in several areas
BASICS.fst 4th ed. Page 63
Re-Heating
Re-heat to minimum 74oC
Only re-heat once
Throw out if food cannot reach minimum
temperature within 2 hours
Never add reheated food to fresh food
Never use holding equipment to reheat food
BASICS.fst 4th ed. Page 64
Time-Temperature Control Chart
ITEM TEMPERATURE
Poultry (Whole) 82°C (180°F)/15 sec.
Poultry (Pieces) 74°C (165°F)/15 sec.
Stuffing in Poultry 74°C (165°F)/15 sec.
Food mixtures containing poultry, 74°C (165°F)/15 sec.
eggs, meat, fish or other PHF
Reheated Food (Leftovers) 74°C (165°F)/15 sec.
Pork, Lamb, Veal, Beef (Whole) 71°C (160°F)/15 sec.
Ground Meat 71°C (160°F)/15 sec.
Fish 70°C (158°F)/15 sec.
Eggs 63°C (145°F)/15 sec.
BASICS.fst 4th ed. Page 64
Cool Food Safely
Large amounts of foods (roasts and stews) take a long
time to cool down:
They may remain in the Temperature Danger Zone too
long and cause a foodborne illness.
Learn how to cool
food quickly and
safely!
BASICS.fst 4th ed. Page 65
Cooling
One-Stage Cooling: Two-Stage Cooling
Dry storage foods that Hot foods which need to
are opened and/or be cooled.
combined with Examples: Roasts,
perishable items. casseroles, soups, stews.
Examples: Tuna fish
sandwich.
BASICS.fst 4th ed. Page 65
Important Steps
To speed cooling:
◦ Refrigerate food in small batches
◦ Use shallow pans
Thick food: use pans 5 cm (2 inches)
or less
Thin food: use pans 7.5 cm (3 inches)
or less
◦ Place hot food in ice-water bath
◦ Stir food, use an Ice wand
◦ Do not cover food until it has
completely cooled
◦ Use a blast chiller
BASICS.fst 4th ed. Page 65
Holding
Heat/Cool holding unit before placing food.
Keep hot foods hot and cold foods cold.
Measure temperatures every 2 hours.
Don’t mix new food into old!
Keep equipment and
containers clean and sanitized.
Never use hot holding
equipment to cook or reheat
foods.
BASICS.fst 4th ed. Page 66
Holding
Hold cold food at 4oC (40°F) or colder
Hold hot food at 60oC (140°F) or hotter
Stir food often
BASICS.fst 4th ed. Page 66
Holding
Check food temperatures at least:
Cold food - every 2 hours
Hot food - every 2 hours
Room temperature: 2 hours max!
Use or throw out food held at room
temperature within 2 hours!
BASICS.fst 4th ed. Page 66
Case Study
“Cooking Conundrum”
Discussion
BASICS.fst 4th ed. Page 67
Chapter 13
Food Allergies
BASICS.fst 4th ed. Page 68
Food Allergies
An allergic reaction can be very serious
Food allergies affect about 5-10% of Canadians
Learn how to help customers who have food
allergies avoid the food that will make them sick!
BASICS.fst 4th ed. Page 68
Allergies: Background
Allergen:
Any food or substance that causes an allergic
reaction
When a person has a food allergy, their body has an
abnormal reaction to the protein in the particular
food. That reaction can be mild or severe
BASICS.fst 4th ed. Page 68
Allergies: Background
Food Intolerance:
Different from food allergies:
◦ Difficulty digesting food because the body is
missing the enzymes needed for digestion
◦ Example: lactose intolerance (difficult to digest milk
and milk products)
BASICS.fst 4th ed. Page 68
Allergies
Allergens enter a person’s system by:
Ingestion (eating or drinking)
Inhalation (breathing)
Skin absorption
People with severe allergies
can become very sick from
even a small (a “trace”)
amount of the allergen.
BASICS.fst 4th ed. Page 69
Allergy Symptoms
Runny nose Stomach cramps and
Ear ache diarrhea
Headache Skin swelling
Swelling of the throat Hives
and tongue Rash
Indigestion Anaphylaxis.
Vomiting
BASICS.fst 4th ed. Page 69
Anaphylaxis
Severe allergic reaction
Shock induced by allergens that may cause a
decrease in blood pressure
Can cause death
Even if only trace amounts of allergen
Anaphylaxis Shock can be life threatening!
Protect your customers from serious harm or
even death through allergen best practices.
BASICS.fst 4th ed. Page 69
Common Food Allergens
DID YOU KNOW…
Effective 2011,
Mustard seed is now
listed as a priority
allergen in Canada!
BASICS.fst 4th ed. Page 69
Human Error.. Oops!
It only takes one person to make a mistake. Why
does this happen?
Under-educated
Overworked
Tired
Hungry
Pre-occupied
n
Unaware Allerge
Program
Prevention
You can help customers stay safe from allergens by:
Only use high quality food providers, approved
ingredients, and keep ingredient list on hand
Always practice proper hand washing often
Keep foods with known allergens in a separate area
or prepare last
Avoiding cross-contamination
Clean and sanitize equipment
Prepare food with allergens after other food
BASICS.fst 4th ed. Page 70
Essential Practices!
Be open and honest about the ingredients
of a food product when asked.
Keep a recipe book so that all staff will be
able to report ingredients when asked.
If you don’t know if a specified allergen is
in the food, say so!
When preparing food for a person who has
alerted you to their allergy, ensure that
measures are taken to prevent cross
contamination between the food they are
sensitive to and the meal you are
preparing.
Remember: Even trace amounts of an allergen
are enough to cause serious harm.
BASICS.fst 4th ed. Page 70
It is Your Responsibility
Give the customer the right information!
If you are not sure of the ingredients in a certain
food, tell the customer you are not sure: it is better
to be safe than sorry!
BASICS.fst 4th ed. Page 70
In An Emergency
If a customer has an allergic reaction:
1. Inform your manager
2. Ask the customer what they ate
3. Call 911
4. Ask the customer to stay until they are
feeling better
5. Call the local health unit
6. Get customer contact information
BASICS.fst 4th ed. Page 71
Case Study
“The Hidden Peanuts”
Discussion
BASICS.fst 4th ed. Page 72
Activity
This is a chance for you to learn from
fellow classmates:
1. Break into groups
2. Discuss and compare best practices that are
used in various establishments (or from past
jobs)
3. Decide where your highest risks are and what
policies and procedures you can implement to
protect your customers
Food Safety Training
With BASICS.fst training you should have acquired:
Knowledge
Skills
to handle food safely and protect it from contamination.
Remember food safety is everyone’s responsibility, share
your knowledge!
Questions?
Thank You
and
Good Luck!