Food Safety Is In Your Hands Handbook
Alaska Safe Food Worker HandbookFoodSafety IsIn YourHandsEdited for use in Alaska Child Nutrition Programs1-87-SAFE-FOOD (1-877-233-3663)www.dec.state.ak.us.eh/fss
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2Table of ContentsPart 1: . 3Foodborne Illness . 3What if I am sick at work? . 4Handwashing. 5Working with ready-to-eat foods . 7Using gloves correctly . 8Personal hygiene checklist . 9Part 2: Prevent Cross-Contamination . 13Store Food Safely . 14Wash, rinse and sanitize . 15Use chemical safely . 16Part 3: The Right Temperatures . 18The Danger Zone . 19Using your thermometer . 19Cooking and holding temperatures . 21Cooling, thawing and reheating . 22Part 4: Safe Food Sources . 26Approved sources. 26Consumer advisories . 27Proper Dishwashing . 29Manual dishwashing . 29Using sanitizers . 30Mechanical dishwashing . 30Glossary of Food Safety Terms . 33Answers to the Self-Check Activities. 34Appendix . 37Edited for use in Alaska Child Nutrition ProgramsPer 18 AAC 31.205. Traditional wild game meat, seafood,plants, and other food donated to an institution or a nonprofitprogram.Except for food prohibited under 18 AAC 31.210, traditional wildgame meat, seafood, plants, and other food may be donated to afood service of an institution or a nonprofit program, including aresidential child care facility.
3Part 1:Food Worker Knowledge and HealthFood safety is in your hands. As a food worker, it is part of your job to handle foodsafely to prevent the spread of illness through food.The consequences of an illness from food can be disastrous. In the U.S, about 76 million people a year get sick from food. Of those, about5,000 people die. A foodborne illness outbreak can result in customer complaints, loss ofcustomers, and even closure of business. Foodborne illness can seriously harm your customers.What can you do to make sure that the food you serve is safe? Handle it safely! Aftercompleting this section of the training you will be able to: Define foodborne illness Decide what to do when you are sick Prevent the spread of germs by washing your hands properly Avoid bare hand contact when working with ready-to-eat food by using tongs,gloves, tissues, scoops and other tools Decide when to change your single-use glovesFoodborne IllnessHave you ever been sick with a foodborne illness? If you have haddiarrhea or vomiting, it is likely that you have experienced a foodborneillness.A foodborne illness is any disease caused by eating or drinkingcontaminated food. In fact, the Centers for Disease Control estimatesthat about 1 in 5 of all foodborne illness outbreaks is caused by illemployees contaminating food with germs from their hands.Germs are microorganisms too small to be seen with the naked eye and include bothbacteria and viruses. One of the most important ways that you can avoid spreadinggerms that cause illness is to wash your hands often. By removing germs from yourhands, you can prevent the spread of illness through food. One person can make a lotof people sick by spreading germs to their food!High risk populations are groups of people who get sick more easily than others fromcontaminated food, or get more serious sicknesses. People in this group include babiesand young children, elderly people, pregnant women, and immune compromisedindividuals due to illness or another factor.
4Sick – What Should You Do?You should go home or not work with food or food contact surfaces (like dishes orequipment) while you have: Diarrhea Vomiting Sore throat with fever Jaundice (yellowskin/eyes) Uncovered orinfected wounds Abdominal crampingIf you have any of these symptoms let your SUPERVISOR know immediately!Some examples of illnesses that can be spread through food include:NorovirusCauses severe vomitingand known as the 24 hourflu.E. coli 0157:H7Undercooked hamburger,raw produce – only 10organisms can make yousick!Salmonella TyphiFrequently from poultry andeggs. Only 15-20 cells mayinfect you.Hepatitis APassed through feces onhands and can cause liverdamage.ShigellaSalads and veggiescontaminated by fecesfrom water or dirtyhands.Let your supervisorknow if you havecontact with anyonewho has theseillnesses!If you are diagnosed by a health care professional with any ofthese illnesses you can NOT go to work.
5HandwashingYour hands touch many surfaces throughout the day, and are thepart of the body that is most likely to be exposed to germs. You needto wash your hands correctly to get rid of the dirt and germs thattransfer from your hands to your customer’s food.When to Wash Your HandsWhen you are at work, it should seem like you are ALWAYS washing your hands! Besure to wash your hands: Before starting workWhen changing glovesAfter using the bathroomAfter break time, smoking, eating, ordrinkingAfter clearing tables or handling dirtydishesBefore handling clean dishesBefore and after handling raw foodsEating ordrinkingSmokingHandlingraw foods After coughing, sneezing, blowing ortouching your noseAfter touching your head, hair, mouth,wounds or soresAfter touching trash, floors, soiledlinens, etc.After using cleaners or chemicalsDuring food preparation whenever youchange tasksUsingtissueHandlinggarbageUsing therestroom
6CHECK your handwashing station.It should have: hot and cold running watersoapdispensed paper towelsIf one is missing, let your supervisorknow there is a problem.Steps for Proper HandwashingThese steps only take 20 seconds!1. Wet handsand arms upto the elbow,using warmwater4. Rinseunder warmwater2. Applyhand soap5. Towel drywithdispensedpaper towels3. Rub handsand forearmsbriskly for 15seconds6. Turn offfaucet withpaper towels7. Open the door by using a paper towel to touch the handle
7Working with Ready-to-Eat FoodsGerms can be spread from a food worker even when the food worker looks and feelshealthy. To prevent spreading germs, the best thing you can do as a food worker, iswash your hands and avoid touching certain foods with your bare hands. Handwashingdoes not remove all of these germs from your hands, even if you do a good job. Therecan still be enough germs on your hands to cause illness.In addition to proper handwashing another way to prevent spreading these illnesses isfor food workers to avoid touching ready-to-eat foods with their bare hands. Readyto-eat foods are foods that are eaten without additional cooking or washing to removegerms. You can use utensils such as scoops, tongs, or gloves to prepare and servetacos, salads, sandwiches and other foods that are not cooked before serving. This willkeep germs from your bare hands from getting on foods.Ready-to-eat foods include: Any food that will NOT be cooked after final preparation, such as sushi andsandwichesWashed produce that is eaten raw, such as fruits and saladsBakery or bread items, such as toast and rollsCooked foods, such as pizza and hamburgersGarnishes like parsley, lemon wedges, or pickles on platesFruit or vegetables for mixed drinksIceSliced Raw FruitsWashed dsPastriesCheesesGarnishes
8ScoopsChopsticksDeli PapersUtensils toprepare ready-toeat foods.Single Use GlovesForks and LadlesToothpicksTongsSpatulasGlove UseSometimes it will not be practical to use other utensils, such as delipaper, spatulas or tongs, to avoid bare hand contact with ready-toeat foods. In these cases, you may choose to use single use glovesto prepare and serve the foods.Even if you are using single use gloves, you will still need to washyour hands before you put them on. How do you know when it istime to change your gloves and wash your hands? Pay attention tothese reminders for proper glove use:1.2.3.4.5.6.7.Wash hands before putting on glovesChange gloves that get rippedChange gloves that get contaminatedNever wash or reuse glovesChange gloves between working with raw and ready-to-eat foodsThrow gloves away after useWash hands after taking gloves offEvery time you change tasks, sneeze, or use the toilet you need to wash your handsand put on new gloves.
9GLOVES are no substitute for good handwashing!GLOVE USE REMINDERS!Wash hands before putting on gloves.If you wear artificial fingernails or fingernailpolish – you have to wear gloves whenworking with exposed food.Put gloves on only when you are ready tohandle ready-to-eat foods.When you change tasks, remove gloves andthrow them in the trash. Use clean gloveswhen you resume food preparation.Do NOT use fabric or re-usable gloveswith ready-to-eat food.If you have a cut wash your hands, put on a cleanbandage, and wear gloves.
10Good personalhygiene habits preventdisease, thecontamination of foodand keeps you healthy.Follow this checklist tomake sure that yourpersonal hygienepractices will protectyou, and others, fromgetting sick.Personal Hygiene Checklist Wash hands often and well Stay home if you are ill Use utensils to handle foods, notyour hands Cover cuts and sores withbandage, a glove, or otherprotective covering Keep fingernails clean, andtrimmed short Wear clean clothing and an apron DON’T wear your apron or chef’scoat to the restroom Bathe daily and keep hair clean If a tasting spoon is used, do notreturn it to the food No nibbling No gum chewing, toothpicks, ortobacco while preparing food Restrain hair and avoid wearingjewelry
11Part 1: Food Worker Knowledge ActivitiesAnswers to self-check activities are located on page 33.Down:1 Keep fromyour bare hands fromgetting on ready-toeat foods.3 If you were sickwith this virus youwould stay home fromwork.4 If you havediarrhea or vomiting,you should not workwith food, or foodsurfaces.7 A handwashingstation needs hot andcold running water,and papertowels.Across:2 Ready-to-eat foods are foods that are not cooked before.5 Any disease caused by eating or drinking contaminatedfood is called a illness.6 What is one of the most important things you can do toprevent foodborne illness?What Would You Do?1) You are at work and are just about to put on some gloves to prepare hamburgerset-ups. You go to the hand sink to wash your hands, but there is no hot water.What would you do?2) You observe your coworker eating his lunch with his gloves on. Then he goes tothe restroom, comes back out with the gloves on his hands, and heads for thekitchen. What would you do?
12Back on the JobThink about how you will apply these food safety principles on the job. See if you cananswer these questions about YOUR workplace.Who are the key people who monitor the food safety at your workplace?Where are the handwashing stations located?What are the ready-to-eat foodsyou might help to prepare?What will you use to avoid touchingthese foods with your bare hands?Example: tomatoes for tacosuse tongs to assemble
13Part 2:Prevent Cross-ContaminationCross-contamination is the spread of germs from one place toanother. Usually, this means that blood or juice from raw meat orpoultry gets on food that won’t be cooked. This would happen if youused the same cutting board for raw meat and bread. Anotherexample of cross-contamination would be if you used a knife to cutup raw chicken and then used the same knife to cut up saladingredients. You can also spread germs to clean equipment orcooked food from your dirty hands. Cross contamination also happens whenunwanted chemicals end up in food.After completing this section of the training you will be able to: Define cross-contamination Store food safely Avoid cross-contamination by washing, rinsing and sanitizing cutting boards andother food contact surfaces Decide when to wash your hands to prevent the spread of germs Store and use chemicals safely
14Store Food SafelyIt is very important to keep raw meat away from other foods to prevent crosscontamination. Place raw meat, fish, and poultry on shelves below other foods in therefrigerator. Keep food that does not require further washing or cooking separate fromfood that will be cooked.Safe Refrigerator StorageReady-to-Eat FoodsFully Cooked Foods,ProduceRaw Seafood,Fish, Eggs, Raw Beef,Raw PorkRaw Ground Meats(hamburger,sausages)Raw and GroundPoultry, (chicken,turkey, duck )
15Wash, Rinse and SanitizeThe best way to prevent cross-contamination is to WASH, RINSE and SANITIZE foodcontact surfaces every time you switch from raw to ready-to-eat foods, and betweendifferent types of raw meat, fish, and poultry. Wash, rinse, sanitize, and air dry equipment and utensils used on a continuous basisevery 4 hours. This equipment includes cutting boards, frothing pitchers, knives, and servingutensils. Keep cutting boards and prep tables easy to clean by replacing them when worn Deep grooves or scratches in those surfaces provide places for germs to hide,and make it more difficult for you to clean and sanitize them properly.Use soap ordetergentWash and rinsefood contactsurfacesSanitize foodcontactsurfacesDon’t forget cuttingboards, equipment, preptablesCleaning and sanitizing are NOT the same!Cleaning uses soap and water to remove dirt and food from surfaces.Sanitizing is using heat or chemicals to reduce germs to safer levels. Sanitizers must be mixed correctly to work properly Follow the directions on the label of the sanitizer to mix up your solution. Do NOTadd soap or detergent to your sanitizer solution (like bleach water) Always use test strips to check the sanitizer strength Change sanitizer solution often, because grease, dirt and food pieces will make itless effective
16Prevent Contamination from HandsNot only can you cross contaminate during the storage of food and with utensils, youcan also spread germs to food or clean equipment from your dirty hands! When handling ready-to-eat (RTE) food, use utensils such as gloves, tongs,spatulas, etc.Wash your hands often, and always wash them between tasksWash hands before and after handling foodWash hands before & afterhandling foodUse utensils for ready-to-eat foodsSafe Chemical Storage and UseTo prevent contamination of food store and use chemicals safely. Do not store chemicals above or next to foodMake sure you mix chemicals according to the label directionsUse test strips to check sanitizersLabel spray bottlesStore ChemicalsSafelyMix according to thedirections on the labelCheck sanitizerstrengthwith a test strip
17Part 2: Cross-Contamination ActivitiesCircle the answers to these questions in the Word Search Puzzle below:1. Cross contamination is the spread of from one place to another.2. Raw should be stored below and away from other foods.3. After cutting raw meat on the cutting board, you must WASH, RINSE and4.5.6.7.the cutting board before cutting up lettuce.Wash your hands and after handling food.A sink needs hot and cold running water, soap and paper towels.Do NOT add soap or to your sanitizer solution.Check the strength of your sanitizer with ATFTVSYRGSHZMBOUHYBYAKESNTLWhat Would You Do?1) A pan full of bloody raw chicken is sitting on a box of iceberg lettuce in therefrigerator. A cook goes to remove the chicken from the reach in and drops thepan. Chicken and its bloody juices land in the iceberg lettuce. What should thecook do?2) A line cook reaches in the refrigerator and picks up raw hamburger patties withbare hands. The cook places the hamburger patties on the grill and then turnsaround to set-up the bun, lettuce, onion and tomatoes for the sandwich. Whatshould the cook have done?
18Back on the JobThink about how you will apply these food safety principles on the job. See if you cananswer these questions about YOUR workplace.What food items are stored on the shelves of your refrigerator or walk-in at work? Listor draw them below. Are all foods protected from cross-contamination?Safe Refrigerator Storage at your WorkplacePart 3:The Right TemperaturesFoods that are not kept hot or cold enough or cooked to safe temperatures can beunsafe to eat. By using a thermometer to check food temperatures, you may be able toprevent foodborne illness. After completing this part of the training you will be able to: Define the Danger Zone temperatures that allow bacteria to grow rapidly Define Potentially Hazardous Food Use a thermometer to see if food is cooked to the right temperature to kill germs Calibrate a thermometer Keep hot or cold foods at safe temperatures to keep bacteria from growing in thefood Cool hot foods safely Thaw frozen food safely Reheat foods properly Decide when to throw out foods that may be unsafe
19The Danger Zone (41 F and 135 F) Germs will grow more rapidly in food when the food is betweenthe temperatures of 41 F and 135 F. This range oftemperatures is called the Danger Zone. How do you know when the food is in the Danger Zone? Use a calibrated food thermometer to check thetemperature of food (cooking, cooling, storing and holdingfor service). Potentially hazardous food left in the Danger Zone for 4hours or more must be thrown away. Move food rapidly through the Danger Zone!Potentially Hazardous FoodsPotentially Hazardous Foods are foods that when held in the danger zone maysupport the rapid growth of disease-causing bacteria and lead to foodborne illness.Some examples are:CutmelonsGarlic inOilSeafoodSprouts &CookedvegetablesPoultryDairyRiceRed MeatThermometersThermometers get bumped and jarred frequently, even if they are used correctly. Thiscauses them to get out of adjustment.Calibrate thermometers to maintain accuracy Periodically (about once per week) If they are dropped After measuring extreme temperatures New thermometers before use
20Calibrate Your ThermometerIce PointMethodBoilingPointMethod Fill glass with ice, add cold water. Accurate readingdepends on having enough ice Insert sensing area of thermometer into ice slush atleast two inches avoiding sides and bottom ofcontainer Allow the temperature to stabilize (at least aminimum of 30 seconds) With sensing area in the ice water adjust calibrationnut so indicator (or dial) reads 32 F Insert sensing area of thermometer into boiling wateravoiding sides and bottom of pan Allow the temperature to stabilize (at least aminimum of 30 seconds) With sensing area in the boiling water adjustcalibration nut so indicator reads 212 F. Water boilsat lower temps at high altitude. Subtract 1 F for each550 feet above sea level
21CookingGerms that cause foodborne illness are killed when foods are cookedto the proper temperatures. Use a calibrated food thermometer tocheck the internal temperature of food and be sure that is it cooked tothe correct temperature.Check Cooking Temperatures with a Thermometer Wash, Rinse and Sanitize your thermometerInsert the probe into the center, or thickest part of the food, and check different spotsto compare the temperaturesMake sure the food is cooked for 15 seconds at the proper temperature165 F(for 15seconds)155 F(for 15seconds)145 F(for 15seconds)135 F(for 15seconds) Poultry (chicken and turkey)Stuffed foods or stuffingAll raw animal productscooked in a microwaveAll reheated potentiallyhazardous foods for hotholding HamburgerSausage (ground pork) EggsFishPorkBeef Packaged ready-to-eat foodsthat are heated for hot holding;such as hot dogs, canned chiliVegetables that will be hotheld
22Cold Holding Keep cold food for display or service at 41 F or colder at alltimes.When using ice to keep food cold, make sure that the foodcontainer is surrounded by ice is to the level of the food. Use athermometer to check the temperatures every 2 hours to see ifthe food is 41 F or colder.If food has been held in the Danger Zone for longer than 4hours you will need to throw it away.Hot Holding Keep it hot, at least 135 F, until it is served. This keeps germsfrom growing rapidly in the food.Preheat your equipment to at least 135 F before adding food.Stir the food frequently to evenly distribute the heat.Check the temperature every 2 hours to make sure that it is135 F.Throw out food that has been held in the Danger Zone forlonger than 4 hours.Cooling food from ambient (room) temperatureSome foods start out at room temperature like tuna salad. Once the ingredients aremixed together it is important to cool these foods rapidly. Cool from room temperature to 41 F in 4 hours or lessUse pre-chilled ingredients to speed coolingUse small or shallow containersCooling Hot FoodsCool foods from: 135 F to 70 F within 2 hours Then from 70 F to 41 F within 4 more hoursCooling large batches of food and roasts safely can be challenging.Foods must be cooled quickly to keep bacteria from growing in thefood. Use your thermometer to make sure that the food iscooled rapidly.
23Here are some methods you can use to cool food quickly:Ice Bath Method Ice/water mixture should be the same level as thefood Stir frequently Use of ice wands will speed cooling RefrigerateSmaller Portions Cut solid foods into smaller pieces Spread out in thin layers RefrigerateShallow Metal Pans Divide food into smaller pans 2-inch depth for thick food While cooling keep uncovered Refrigerate Don’t stack hot containersAdd ice instead of water to soups or stews Add half of the water before cooking After cooking, add the other half as ice RefrigerateGraphics Courtesy of DuPage County Health DepartmentCooling Tips Label containers that are cooling with date and time cooling beganStir food oftenThick foods such as refried beans should be no more than 2 inches deepDo NOT cover until food reaches 41 FMake sure there is good air circulation around foodDo NOT stack foodReheatingWhen you are reheating cooled, cooked foods for hot holding, you need to be sure thatfood is moved rapidly through the Danger Zone. They need to be heated to 165 F or hotter within 2 hoursReheat on stove or in ovenCheck temperature with thermometerDo NOT reheat in hot holding equipment such as steam tables, warmers or crockpotsThawingThaw foods safely: in the refrigerator in the microwave as long as food is cooked immediately under cold running water (70 F or colder) as part of the cooking process
24Part 3: The Right Temperature ActivitiesWrite in the correct temperature using the list of temperatures below. You may usesome temperatures more than once.165 F41 F to 135 F135 F155 F145 F41 FThe Right Temperature(s):Ground beef cook temperatureDanger ZoneFish cook temperatureChicken cook temperatureReheated food for Hot HoldingCold hold temperatureHeating commercially canned foods for HotHoldingHot Holding temperatureSausage and ground beef lasagnaNow list several foods prepared at your work and the correct cook temperatures:
25Is it done?Decide if these foods are safely cooked. Check the correct box below.Cooking Example – Is it Safely Cooked?YesNoNotenoughinfo1. Deep fried chicken breast cooked to 165 F2. Hamburger cooked until it looks brown in the middle3. Commercially precooked ham for hot buffet cooked to135 F4. Beef roast cooked to 140 F5. Carrots for hot holding heated to 130 F6. Raw sausage for the hot breakfast buffet cooked in themicrowave to 155 F7. Pork tenderloin baked until it reaches 145 F8. Whole turkey breast reaches 165 FWhat Would You Do?1) You arrive in the morning and find ground beef sitting on the counter. The nightcook had set it out to thaw the night before. When you take the temperature it isat 73 F. What should you do?2) The day cook sets a 10 gallon stock pot full of soup in the refrigerator with an icewand in it. He labels it with the date and time the cooling (135 F) started. Itsays cooling started at 3:00 p.m. It is 4:30 p.m. now and the temperature is at 87 F. What should you do?Back on the JobList what you learned in this section and how you will apply it back on your job.
26Part 4:Safe Food SourcesFood safety starts when you bring the food into your establishment. Make sure that youreceive safe food from an approved source. Other than donated fish and game meatsfor use in food service in an institution or a nonprofit program, school food service orsenior meal programs, all food must come from a source approved by the State ofAlaska Food Safety Program or the Municipality of Anchorage Health Department. Aftercompleting this part of the training you will be able to: Decide if the food you order or receive is acceptable or from an approved source Check food shipments for damage and proper temperatures Explain what a consumer advisory is and know why it is neededApproved Sources for Food Donated fish and game meats only for use in food service in an institution or anonprofit program, school food service or senior meal programsMeat and poultry must come from a USDA inspected plantSeafood must come from a permitted facilityShellstock containers must have an identification tag attached. Keep the tags for 90daysCanned food must come from an inspected facilityOther types of food need to come from a permitted and inspected facilityNever serve home canned food wild game meat or sport caught fish in a foodestablishment.X No home cannedShellstock Tag(Poultry & Meat)USDA InspectionLegendCheck Food Deliveries Check the condition of delivery truckCheck food temperaturesCheck for inspection legend on meat, poultry, eggsCheck donated fish and game for quality and conditionMake sure shellstock have their tagsCondition of the food – no signs of damage/thawingKeep receiving area clean, well lit and free of pestsLimit time in the Danger Zone (41 F to 135 F)X No home processedand frozen game meator sport fish
27Storage Basics Protect ready-to-eat foods from raw foods and store them separatelySeparate fish, raw meat, and poultryKeep food in clean wrappers or containersKeep storage areas, food-transporting carts and trays clean and dryRemove trash periodically - don’t let it build upKeep all chemicals in their original labeled containersStore chemicals away from foodStore food at least 6 inches off of the floorConsumer AdvisoriesA consumer advisory lets customers know that food served in the raw or undercookedstate may be more likely to cause illness. This advisory needs to be written andavailable to the customers.Food allergies can be serious and life threatening. Symptoms of an allergic reactioninclude a tingling sensation, hives, swelling of the mouth and throat, difficulty breathing,and loss of consciousness. If a customer asks about the ingredients in a menu item, youshould know what ingredients it contains. If you are not sure, then you should ask yoursupervisor or the person in charge.Part 4: Safe and/or Acceptable Food Source ActivitiesUnscramble these words related to safe and unsafe food sources.Scrambled word1) Lidw meagtmaeUnscramble!HINTS:1. May be donated for use infederal nutrition programs froma trusted source.2) trpos hfis2. May be received and used ifwhole, gutted, gilled.3) eohm nancde3. Food that you preserve athome.4) olesthkcs4. These come with a special“tag”5) SADUptdecsein5. Purchased meat should be6) naergd ozen6. The is between41F and 135F
28Put an X next to the foods that are NOT from an approved source or acceptable fordonation for use in a food service of an institution or a nonprofit program, school foodservice or senior meal program:Your grandma’s homemade pumpkin pieUSDA inspected chickenMilk and dairy products from grocerystoreSport caught fish for school mealsRaw milk from your neighbor’s cowHome canned green beansDried fish sticks from Fish CampReindeer meat from the local farmer thatslaughtered it himselfBagels from the local permitted bagel shopMoose meat hind quarter for senior mealservicePickle relish from your friend JaneWhat Would You Do?1) Steaks are delivered to your restaurant. The boxes and packages do not have aUSDA inspection legend on them. What should you do?2) Grandma delivered her famous home-baked pies to sell at your restaurant. Whatwould you do?3) Hunter Sam, a known community member, donated a hind quarter of moosemeat, cut, wrapped and frozen to your school district food program.Back on the JobList what you learn
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