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BASICS Powerpoint FINAL For Course Book

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0% found this document useful (0 votes)
821 views197 pages

BASICS Powerpoint FINAL For Course Book

Uploaded by

chrisdelreyyy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 197

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!

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