Food Safety Training

Food Bank of the Albemarle

 Food Safety Training

 It is the right of our clients to receive a safe

product that will not cause harm or illness.
 Therefore, it is our responsibility to practice
safe food handling techniques.
 This training will help minimize the risks of
food borne illness.
 Feeding America

Feeding America’s mission is to feed

America's hungry through a nationwide
network of member food banks and
engage our country in the fight to end
hunger.
 Feeding America

 Feeding America’s food safety initiative has

resulted in mandatory food safety training
in its guidelines.
Excerpt from the 2008 Member Contract (Appendix B, page 16):
Food Safety Training – Members must comply with the following food safety training requirements:

b.  Agencies. The Member must provide some form of food safety training to at least one
representative from each Agency, effective August 1, 2009. If Agencies utilize food provided by the
Member to make meals, their key food service program staff are required to meet local commercial
food safety standards.
 Food Safety Concerns

 Allergies
 Specific foods are more likely to cause allergic
reactions.
 Hazards
 Contamination of foods.
 Food Borne Illness
 Contaminants in food can make people sick.
 Food Allergies

 The body's immune system reacts

negatively to a specific food.
 Symptoms can occur suddenly or within a
few hours.
 Symptoms may include hives or rash,
difficulty breathing, swelling of the lips or
tongue, vomiting, and (in extreme cases)
death.
 Common Food Allergens

 Dairy Products  Soy

 Eggs  Peanuts
 Fish  Tree Nuts
 Shellfish  Wheat Proteins
Allergic reactions can also
be triggered by additives
and preservatives such as
Nitrites, Sulfites and MSG
 Food Allergies

 It is the responsibility of the person in

charge of the food establishment to
be aware that food items may
contain allergens.
 All products distributed to clients
must have an ingredient label.
 What is Food Borne Illness?

 Any infection or illness that is transmitted to

people by the food they eat.
 Food Borne Illness is responsible for 76 million
illnesses and 5000 deaths a year.
 Food Borne Illness occurs when a person
becomes ill from eating food that contains a
hazard (biological, physical, or chemical).
 Food Safety Hazards

 Any factors that may cause injury or

illness if it is not controlled, reduced or
prevented.
 When a hazard affects a food, that
food is said to be CONTAMINATED.
 Contamination is the presence of
harmful substances or organisms in
food.
 Food Safety Hazards

 Physical Hazards
 Any foreign objects that are introduced to food
 Acrylic fingernails, hair, staples, metal shavings, rodent
droppings
 Chemical Hazards
 Any chemical substance that can contaminate food
 Pesticides, cleaning products, food additives
 Biological Hazards
 Any living organism that may contaminate food
 Bacteria, viruses, parasites, fungi, biological toxins are the
most common food contaminants
 Potentially Hazardous Foods
(Time/Temperature Control)

 Potentially Hazardous Foods are More likely to cause

Food Borne Illness than other foods
 Potentially Hazardous Foods are generally:
 highin protein
 moist
 have little or no acidity
 Includes some foods that are processed or already
prepared.
 Potentially Hazardous Foods

 Milk and Dairy Products  Garlic in oil mixture

 Tofu  Raw sprouts
 Baked or Boiled  Cooked Beans
Potatoes  Fish
 Cooked Rice
 Poultry
 Cut Leafy Greens
(bagged lettuces)  Meats: Beef, Pork, Lamb
 Soy-protein Foods  Shell Eggs
 Cut Melons
 High Risk Population

 Some people are more susceptible to

contracting food borne illness
 This population includes:
 young children
 the elderly
 pregnant women
 individuals on certain medications
 those with weak immune systems
 Five Risk Factors of Food Borne Illness

1. Food held at improper temperature.

• The Danger Zone for bacterial growth is
41°-135°.
• When potentially hazardous foods are
held in the danger zone, bacteria can
multiply rapidly to unsafe levels.
• Keep hot foods hot.
• Keep cold foods cold.
 Proper Holding Temperatures

 Hold hot foods at 135°F or higher

 Steam table (reheat first)
 Holding oven
 Hot box (check temperature before serving)
 Do not reheat a second time!
 Hold cold foods at 40°F or lower
 Refrigerator
 In cold table (with ice bath)
 Pay special attention to
Potentially Hazardous Foods!!
 Time Limits

 Hot food must be cooled quickly!

 From 135°F to 70°F in under 2 hours.
 From 70°F to 40°F within an additional 4 hours.
 Reheat only once!
 Food held at room temperature
 Must start hot or cold.
 Must be used within 4 hours.
 Must be discarded.
 Five Risk Factors of Food borne
Illness
2. Inadequately cooked or undercooked food.
• All raw foods have bacteria on them.
• Raw meats (such as beef, fish and poultry) contain
many potentially dangerous microorganisms.
• Raw eggs may contain salmonella bacteria.
• It is important to cook these foods to their proper
temperatures or people may suffer food borne
illnesses.
 Five Risk Factors of Food borne Illness

3. Contaminated food equipment.

• Cross-contamination can easily occur
• Improperly sanitized distribution tables (bacteria
from chicken boxes transfers to the table, and then
to canned goods or baby food)
• Using boxes raw meat had been stored in to carry
other food items.
 Five Risk Factors of Food borne
Illness
4. Food from an unsafe source.
• Only accept food from an approved source.
• Non-approved suppliers may not handle food
according to the correct standards and
requirements needed for food safety.
 Five Risk Factors of Food borne
Illness
5. Poor hygiene.
• When working with food, individuals should
follow correct food handling practices.
• This includes wearing clean clothes,
wearing hair restraints, washing hands, and
not working when ill.
 Food Borne Infection and
Intoxication
 Two forms of Food Borne Illness
 Infection: An illness caused by eating food
containing live pathogenic organisms
 Intoxication: An illness caused by toxins
produced by live pathogenic organisms
 These organisms include bacteria, parasites and
viruses
 Once inside the body, these organisms can multiply
and cause illness
 Bacteria

 Microscopic, single-celled organisms

 Responsible for more food borne
illnesses than any other type of
microorganism or contaminant
 Reproduce rapidly, which can
compromise the immune system and
cause illness
Multiplying Bacteria: 3 Hours
 FAT TOM

THE SIX FACTORS THAT AFFECT

BACTERIAL GROWTH !!!!!!!!
• Food
• Acid
• Time
• Temperature
• Oxygen
• Moisture
 FAT TOM

F Food
• Bacteria require nutrients such as proteins
and carbohydrates to reproduce.
• These foods can include meats, dairy
products, poultry, and eggs.
 FAT TOM

A Acidity
• The bacteria most common in food borne illness
grows best in a low acidic environment with a pH
between 4.6 and 7.0
• Highly acidic foods (such as tomatoes and citrus
fruit) do not usually support bacterial growth.
 FAT TOM

T Time
• Bacteria need time to grow.
• In the right environment, a single bacterial
cell can grow to over one million cells within
five hours.
 FAT TOM

T Temperature
• Most bacteria grow well in the
TEMPERATURE DANGER ZONE
(between 41° F and 135° F).
 FAT TOM

O Oxygen
• Most bacteria that cause food borne illness need
oxygen to survive and grow.
• Aerobic- requires oxygen to grow
• Anaerobic- can only grow with no oxygen present
 FAT TOM

M Moisture
• Bacteria require water to survive.
 FAT TOM

Time and Temperature are the most

important factors for you to consider.
• They work together.
• You can control them (keep cold foods
cold!)
• Remember: Potentially Hazardous Foods
need extra attention toward time and
temperature control!!!
 Temperatures

 Coolers must be 40 F or lower

 Freezers must be 0 F or lower
 Use a hanging thermometer
 Check it regularly!!—Daily or

before you receive a

shipment.
 Food Handler Hygiene

 Poor personal hygiene is one of the most

common ways that food can be
contaminated.
 Contamination can occur with:
 Poor hand washing techniques
 Gastrointestinal illness
 Infected lesions.
 Food Handler Hygiene

 E Coli
 This bacteria is spread through fecal matter
 Ground Beef
 Contaminated Vegetables
 Poor Food Handler Hygiene
 Symptoms include:
 Abdominal pain
 Vomiting
 Bloody diarrhea
 Possibly kidney failure
 CDC Estimates
 173,107 food borne infections annually
 2,785 hospitalizations
 78 deaths
 Food Handler Hygiene

 Listeria
 This bacteria is spread via
 Lunchmeats subjected to time/ temperature abuse
 Contaminated bagged lettuces
 Poor food handler hygiene
 Raw milk
 Symptoms include:
 Nausea, Vomiting
 Infection of the bloodstream
 Miscarriages in pregnant women
 CDC estimates
 2,493 food borne cases annually
 2,298 hospitalizations
 499 deaths
 Food Handler Hygiene

 Shigella
 This bacteria is transmitted through fecal matter
 Poor food handler hygiene
 Flies
 Symptoms include:
 Abdominal pain
 Diarrhea
 CDC estimates
 89,648 food borne cases annually
 1,246 hospitalizations
 14 deaths
 Norwalk Virus

 This virus is spread through fecal matter, vomit

 Food handlers working while ill
 Poor personal hygiene
 Contaminated shellfish
 Symptoms include
 Violent nausea and diarrhea
 CDC estimates
 9,200,000 food borne cases annually
 20,000 hospitalizations
 124 deaths
 Food Handler Hygiene

 Hepatitis A-
 Caused by a virus
 Can be transmitted through food by
 poor personal hygiene practices
 contaminated water.
 Can cause jaundice and inflammation of the liver.
 CDC estimates
 4,170 food borne cases annually
 90 hospitalizations
 4 deaths
 Spreading Bacteria

 Scratching your scalp  Not wearing a hairnet

 Sneezing  Smoking or eating in a
 Touching a pimple or food handling area
sore  Wearing soiled clothes
 Rubbing an ear
 Using an apron to
wipe hands
 Hand Washing

Hand-washing sinks are required in every food

establishment.
Must include:
• Hot and cold running water
• Soap
• Single-use paper towels OR Warm air dryer
• A waste receptacle if paper towels are used
 Hand Washing

 The FDA Food Code specifies that hand

washing take at least 20 seconds to be
effective
 Sing a song!
 Happy Birthday x 2
 A, B, C, D, E, F, G… Next time won’t you sing with
me?
 Hand Washing

 Wetting hands with warm water

 Applying soap
 Rubbing hands together for 20
seconds, making sure to get soap to
all exposed surfaces including
between fingers and forearms
(continued…)
 Hand Washing

 Cleaning fingernails
 Rinsing all soap off hands
 Drying hands using single-use paper
towels or a warm-air dryer.
 When To Wash Your Hands

 After using the  After using cleaning

restroom compounds or any
 After touching your type of chemical
clothes  After taking out the
 After touching your garbage
face, body or hair  (continued…)
 After smoking, eating,
drinking, or chewing
gum
 When To Wash Your Hands

 After coughing,  After clearing tables or

sneezing, or using a handling dirty dishes
handkerchief  Before handling clean
 After unloading dishes
supplies
 After touching
 Before and after
anything else that handling raw foods
could contaminate
hands
 Gloves

 The Food Code requires the use of gloves to

prevent any contact between bare hands and
ready-to-eat foods.
 Hands must be washed prior to putting on
gloves .
 Gloves get contaminated just as often as bare
hands and are not a replacement for proper
hand washing techniques.
 Safe Food Handling:
Receiving
 A physical and visual inspection
of food should be done upon
receiving.
 All raw meats should have a USDA
inspection mark.
 There should be no noticeable odor to raw
frozen poultry, frozen fish, frozen pork, or
frozen beef.
 Safe Food Handling:
Receiving
 Beef, pork, poultry, and fish must be
received at a temperature of 40 F or below.
 Frozen products must be received in a
fully frozen state.
 All beef, pork, poultry, and fish distributed
by the Food Bank is frozen.
 Safe Food Handling:
Receiving
 Eggs should be clean and intact.
The packing must be marked,
indicating USDA inspection.
Receiving temperature should be
45 F or below.
 Dairy products must be received
at 40 F or below.
 Safe Food Handling:
Receiving
 After inspecting shipments, all cold
products should be stored immediately to
prevent thawing.
 Always put away refrigerated and frozen
products before putting away dry
goods.
 FIFO: First in, First out—dating helps.
 Cross Contamination

 Cross-Contamination: When a food item is

exposed to a contaminant from another
source inside the food establishment.
 Food-to-food
 Equipment-to-food
 People-to-food
 Cross Contamination

 Possible Sources of Cross Contamination:

 Other food (potentially hazardous food items)
 Tables and work surfaces
 Aprons, clothes and towels
 Trucks and carts
 Cardboard boxes and pallets
 Refrigerator Organization
(top-to-bottom):
MINIMUM RECOMMENDED
FOOD ITEM
COOKING TEMP:

Ready-to-Eat Foods Need No Further Cooking

Raw Fish/ Seafood 145°F for 15 seconds

Raw Beef/ Pork 145°F for 3 minutes

(whole cuts)
Raw Ground Meat 155°F for 15 seconds

Raw Poultry 165°F for 15 seconds

 Cleaning and Sanitizing

 Reduces the risk of cross contamination.

 Increases working life of equipment.
 Minimizes attraction of insects and rodents.
 Reduces the risk of a Food Borne disease
outbreak.
 HACCP

 An acronym for Hazard Analysis and

Critical Control Points.
 A science-based, systematic process for
identifying food safety hazards and
establishing ways to control them.
 Discussion

Identify a Food Safety Hazard

-Frozen Raw Chicken
Control the Food Safety Hazard
• Receiving
• Storing
• Handling on distribution line
 Receiving

 Visual inspection:
 Check to make sure there has been no
thawing.
 Check to make sure packaging is not
damaged.
 Store immediately
 Do not allow to thaw
 Storing

 Make sure the temperature in your freezer

is 0 F or below.
 Upon receiving, store promptly in freezer.
 Keep in freezer until just before distribution.
 Distribution line

 Take out in small batches.

 Make sure bags are not leaking.
 Do not allow cross-contamination to occur.
 Keep the chicken on its own table.
 Designate one volunteer to handle the chicken.
 Clean and sanitize the table after distribution.
 Food Safety Binder

 Shelf Life of Food Bank Products

 Food Safety of Food Bank Products
 Condensed Training literature packet
 Hand Washing Posters
Shelf Life of Food Bank Products
 Greater Pittsburgh Community Food Bank often
distributes food items after the date on the package.
Food manufacturers use different date codes to insure
that consumers receive their product at peak quality.
Once a product is past code date, many manufacturers
donate it to food banks. Food Bank staff monitors this
food to ensure that the quality remains good. This food
is still safe to eat!
 This guide explains “shelf life”, or how long a food is good
past its code date.
Hand washing Signs
 References

Professional Food Manager Certification

Training Course book Version 4.0
NSF International 2006
Hungernet.org