Food Safety Training

By: Ashley Chong

Agenda
● Types of hazards
● Safe personal hygiene
● Temperature
○ Minimum internal cooking temperature
○ Storage
● Proper handling of foods
● Storage
○ Refrigeration
○ Dry
● Ventilation
● Cleaning and sanitizing
Importance of practicing food safety
● Prevent food spoilage
● Prevent spread of food illness
● Protect yourself and those you are serving
 Types of Hazards

Physical Chemical Biological

Any foreign particle Substances such as Harmful
that is not supposed to chemicals, toxic microorganisms that
be in food is metals, or sanitizers contaminate food and
accidentally introduced are introduced in food cause foodborne illness
Personal Hygiene ● #1 cause of foodborne illness
○ Most preventable

● Proper attire
○ Keep personal clothes and
jewelry away from food
handling and storage areas
○ Wear hair restraints
○ Wear closed-toe
slip-resistant shoes

● Proper handwashing
○ Scrub hands (also
fingernails and forearms)
with soap for at least 20
seconds, rinse, and dry with
clean paper towel
 Conditions that promote the growth of
microorganisms
F A T T O M
Food Acidity Temperature Time Oxygen Moisture

Carbohydrates pH 4.6 - 7.5 Temperature Food can be in Some Water activity

and Protein danger zone: temperature microbes of 0.85 or
danger zone require oxygen higher
41°F - 140°F for a limited for growth,
time some do not
Foodborne Illness
● There are about 48 million cases of foodborne illness every
year in the United States (FDA, 2020)

● High risk populations

○ Elderly
○ Young children
○ Immunocompromised
○ Pregnant women
 Common pathogens causing foodborne illness
Symptoms Common food sources Prevention

Norovirus Diarrhea, vomiting, nausea, stomach Contaminated ready-to-eat foods, Proper handwashing; wash fruits,
pain leafy greens, fresh fruits, shellfish vegetables and shellfish thoroughly;
sanitize surfaces

Salmonella Diarrhea, fever, stomach cramps Contaminated foods (meat, poultry, Cook food thoroughly; proper
eggs, fruits, vegetables) handwashing; safe storage of food

Clostridium perfringens Diarrhea, stomach cramps Meat, poultry, gravies, foods cooked in Cook foods thoroughly; safe holding
large batches and held at unsafe and storage of foods
temperature

Campylobacter Diarrhea (often bloody), fever, Contaminated water, Cook foods thoroughly; proper
stomach cramps raw/undercooked poultry, seafood, handwashing; safe storage of foods;
meat, unpasteurized milk and cheese sanitize surfaces

Clostridium botulinum Diarrhea, stomach pain, nausea, Home-canned foods; garlic in oil; Proper canning technique; proper
(botulism) vomiting, neurological symptoms smoked/vacuum packaged fish refrigeration of foods

Listeria Flu-like symptoms, fever, diarrhea Unpasteurized milk and cheese, Cook food thoroughly; eat pasteurized
vegetables, poultry, raw meats foods; clean raw vegetables before
eating; sanitize surfaces

Escherichia coli (E. coli) Diarrhea (often bloody), severe Contaminated food (undercooked Proper handwashing; cook meats
stomach cramps, vomiting, fever ground beef; unpasteurized milk, thoroughly; avoid unpasteurized/raw
cheese and juice; raw fruits and milk and juices; wash fruits/vegetables
vegetables)
Safe minimum cooking temperature
Eggs — cook until yolk and white are firm

Shrimp, lobster, crab, and scallops — cook until flesh is pearly or

white, and opaque

Clams, oysters, and mussels — cook until shells open during cooking

145°F Eggs, seafood, fish, beef (steak), pork, lamb

160°F Ground meats, egg dishes (ex: frittata, quiche)

165°F Poultry, stuffed meats, leftovers, casseroles

Proper temperatures
● Temperature danger zone: 41°F - 140°F
○ Food should never be left alone in the danger zone
■ Keep foods hot on burners
■ Keep foods cold in the fridge

● Always have a working thermometer in the fridge and freezer

● Refrigerator: ≤40°F

● Freezer: ≤0°F
Thawing foods
● Once a food is thawed, it should not be frozen again
○ May result in lower quality food and reproduction of bacteria at
dangerous levels

● Proper thawing methods:

○ Transfer food from freezer to refrigerator 1-2 days before use
○ Submerge food in plastic bag in cold tap water, changing
the water every 30 minutes until thawed completely
■ Cook immediately
○ Thaw in the microwave
■ Food must be immediately cooked in the oven or stove
■ Completely cook in microwave without interruption
Holding foods
● Once food is cooked, it needs to be served immediately or
held constantly at 140°F or higher

● Food in deep containers should be stirred occasionally to

ensure even heating
Cooling foods
● Two step process:
1. Cool food from 140°F to 70°F in two hours
2. Cool food from 70°F to 41°F in four hours

● Tips to help the cooling process:

○ Separate into smaller batches
○ Cover food loosely as it cools
○ Use an ice bath
○ Stirring loose foods can help with even cooling
Refrigerator Storage

● Must always be ≤40°F

● Storing food in the fridge slows

down the growth of bacteria

● Proper order is important to

prevent cross contamination
○ Stored in the order of
ready-to-eat foods on the
top and foods with the
highest minimum internal
cooking temperature on the
bottom
Dry Storage ● Keep cleaning supplies and
pesticides separate from food

● Adequate lighting needed for

sanitation and safety purposes

● Ventilation: keep cool, within a

range of 50°F - 70°F

● Food must be stored at least 6

inches off the floor

● If food is taken out of original

packaging, it is best to use
food-grade plastic containers

● FIFO (First In, First Out)

○ Mark foods with the date
they are received
○ Prevents food waste and
ensure quality
Ventilation
● Must be adequately ventilated to
prevent heat, steam,
condensation, vapors, odors,
smoke, and fume

● Ventilation hood filters should be

cleaned regularly
Manual dishwashing
3- compartment sinks
1. Scrape off items from dish before washing
2. Clean dishes in first compartment in detergent solution at a
temperature of at least 110°F
3. Rinse items in second sink
4. Sanitize items in third sink
■ Check the time and temperature requirement of sanitizer used
● Use test strip to test concentration
■ If using hot water method, dishes need to be in water that is ≥171°F
for at least 30 seconds
5. Air dry dishes
 Mechanical dishwasher

1. Pre-rinse/Pre-wash at
110°F - 140°F

2. Wash at 140°F - 160°F

3. Rinse at 170°F - 180°F

a. Also sanitizes and
includes booster
heater
Rack Flight-type
Single tank 4. Air dry for 45 seconds
conveyor continuous
conveyor
Keep working space ● Regularly clean floors of food

clean and sanitized preparation, receiving, and

storage areas

● Spills should be cleaned

immediately to prevent safety
hazard

● Clean and sanitize work surfaces

between uses and at the end of
the day
1. Scrape or remove food
from surface
2. Wash surface
3. Rinse surface
4. Sanitize surface
5. Allow surface to air dry
 Cleaning
The process of removing visible contamination.

Detergents Abrasive cleaners Degreasers Delimers

Remove dirt from Help to remove Remove grease Remove mineral
surfaces more difficult dirt from surfaces deposits
Sanitizing ● The process of reducing harmful
microorganisms to an
acceptable level, which will
reduce the possibility of
transmitting disease

● Most commonly used in child

care programs: bleach

● Bleach on food contact surfaces:

w/ 5.25-6.25% ½ tsp bleach

sodium + 1 qt water
hypochlorite for 2 minute
concentration contact time

w/ 8.25-8.3% ¼ tsp bleach

sodium + 1 qt water
hypochlorite for 2 minute
concentration contact time
Thank you!
References
CDC. (2020, March 18). Foodborne Germs and Illnesses. Centers for Disease Control and Prevention.
https://www.cdc.gov/foodsafety/foodborne-germs.html
CDC. (2020, February 11). Food and Coronavirus Disease 2019 (COVID-19). Centers for Disease Control and Prevention.
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https://childcare.extension.org/disinfect-child-care-surfaces-with-a-bleach-and-water-solution/
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NRAEF ServSafe. (2019). Cleaning VS. Sanitizing. National Restaurant Association Education Foundation.
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StateFoodSafety Resources. (n.d.). How to Use a Three-Compartment Sink. StateFoodSafety.
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