Food handling and safety manual ppt 1. Food handling and safety manual first additon1 2. Introduction 3. According to the Center for Disease Control, it is estimated that each year in the United States alone there are 76 million cases of foodborne illness resulting in , hospitalizations and 5, deaths.
This is why all food service workers must learn how to prevent illness by following the methods used in this book to serve safe food.
People can get sick when they eat food contaminated with one of the three major hazards. These hazards include: 1-Physical—objects in food that cause injury, like glass, jewelry, bandages, staples, hair, and fingernails.
Bacteria are the most common causes of food-borne illness. Bacteria grow fastest when they are kept in the "Danger Zone". Bacteria are alive and need different conditions to survive and multiply, but in general they need the following conditions to grow: food, moisture, temperature and time. Some bacteria produce toxins which are poisonous and may make people sick. One kind of bacteria that you may have heard about is Salmonella; it is found in dairy foods, poultry and eggs and it can cause very serious foodborne illness.
Viruses can also cause food-borne illness. Hepatitis A is spread by a virus. Someone can have the virus and not know it. When a food worker with the virus does not wash their hands well after using the toilet, the virus can get on the food workers hands and then into the food. This is one reason why the food code requires that all food workers must wash their hands and wear single-use, non-latex gloves.
Parasites are tiny worms or bugs that live in fish and meat. If they are frozen at a specific temperature long enough or cooked long enough, parasites will be destroyed. Chemicals, such as rat bait or cleaners can cause some foodborne illnesses.
Keep all chemicals in labeled containers and store chemicals away from food and food preparation areas. Unlike parasites, bacteria and viruses are not always killed by freezing. They will survive and start growing again under the right conditions. It is important to understand when a food is contaminated with bacteria or viruses, the food will usually smell fine, look safe and taste good but can still make someone very sick.
Moistenhandswithwarmwater 2. Applyhandsoap 3. Vigorouslyrubhandstogetherscrubbingbetweenyour fingers,underyourfingernails,yourforearms,andthe backofyourhands. Youmustcontinuescrubbingforat leastseconds. Itisthe handsoapcombinedwiththescrubbingactionthatremovesthe dirt,bacteria,andvirusesfromyourhands. Completely rinse your hands under warm running water for theremainingseconds. Turn off the faucet with the same paper towel used to dry your hands. It is a good idea to use thepapertoweltoopenthedoorwhenleavingthebathroom.
Teach yourself to be aware of where your hands are at all times. You must wash your hands every time your hands or gloves become dirty or contaminated. Temperature can be used to control the rapid growth of harmful bacteria. Bacteria grow very quickly in this temperature range.
Whenever possible, you must avoid having foods in the danger zone. If you are cooling or heating foods, you must do it in such a way that food passes through the danger zone quickly. If you use ice to keep the food cold on a salad bar or food display, be sure the ice comes up to the level of the food in the pan or dish.
Be sure to replace the ice as it melts. Some establishments use a steam table, oven or other approved equipment to keep the food hot. Be sure to stir the food periodically in a steam table to ensure the food is maintained hot throughout. There are four acceptable methods for thawing food: in a refrigerator, under cold running water, in a microwave, or as part of the cooking process.
Use good production planning to determine the quantity of food needed and when food should be thawed in advance. Indicate preparation such as thawing that needs to be done on the daily production record. Use one of the four safe methods when thawing frozen foods. A small quantity of food may thaw in one day, while a large product such as a turkey may take several days. Thaw frozen food completely submerged under clean, drinkable running water. Thaw frozen food in a microwave oven only if it will be cooked immediately.
Thaw frozen food as part of the cooking process. This method typically is used for products such as frozen patties, nuggets, pizza, lasagna, chili, soup, and vegetables. Monitor thawing process for frozen foods. Food should be heated to the internal cooking temperature within 2 hours. Take corrective action if appropriate thawing temperature of the food is not met.
Most refrigerators and equipment are not capable of rapidly cooling large volumes of food. It is very difficult to cool foods fast enough to keep them safe, especially during the summer.
Food should not be left out to cool at room temperature. The best approach to cooling is to avoid it whenever possible. Food commonly cooked in two or more steps like chicken wings, deep fried tacos and eggs rolls are much safer if the steps are combined into just one longer cooking step.
Place containers in an area in the refrigerator with good air circulation. If you are interested in getting a food handler card, you may contact the Local Environmental Health Office in your area or take another approved class from the list below:. Your browser is out-of-date! It has known security flaws and may not display all features of this and other websites. Learn how. Skip to main content. Translate this page. Food Handler Certification When getting a food handler card, make sure it is approved in Oregon.
If you have a complaint regarding specific Food Handler Certificate Program policies and procedures, please submit your complaint in writing directly to Examsecurity restaurant. A representative will reach out to you to confirm that the complaint has been received.
We will then review the complaint and determine if any changes should be made to the Food Handler Certificate Program policies and procedures included within the complaint. Once we have completed our review, we will send you a final decision letter regarding any changes we will be making as a result of the feedback or additional education about why the policies and procedures must remain in place.
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