Food Safety Training - ACFB

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Food Safety Training

Good Personal Hygiene Wash hands frequently, especially after eating, drinking,smoking, touching your face, nose, ears, hair, handlingwaste, using the restroom, coughing or sneezing, etc. Use hot water, liquid soap, and disposable paper towels. Wash hands after handling raw foods (uncooked meat,poultry, eggs, produce, etc.) before handling cooked foods. Wear gloves if required. Wear aprons if required.

Good Personal Hygiene (Cont.) Do not handle food if you are ill, or have unprotectedinfected wounds or cuts. Infected wounds or cuts onthe hands need to be covered with a bandage andglove before handling food. Wear hair restraints if required. Maintain personal cleanliness. Wear clean work clothes. Remove jewelry before handling food. Eat, drink, and smoke only in designated areas awayfrom food. Keep your work areas clean, including all equipment

Prevent Contamination to FoodTypes of common contaminants include: Physical: Wood, metal, glass, paint chips, hair,etc. Bones in fish are also physical contaminants. Chemical: Cleaning chemicals, maintenancechemicals, pest control chemicals, etc. Biological: Bacteria, viruses, fungi, andparasites.All contaminants have the potential to causeillness or injury.

Temperature Control Verify the temperature of your storage area with the correctthermometer. Store and transport refrigerated foods at 41 F, or less. Store and transport frozen foods at 0 F, or less. Thaw frozen foods at 41 F in a cooler, using a microwave oven,under running cold water, or while cooking. Never thaw at roomtemperature. Store whole produce at 50 F, and cut produce at 41 F, or less. Document temperature readings for your refrigerators andfreezers twice daily.

Pest Control: Insects/RodentsDeny pests entry to the facility: Seal doors, windows, and vents. Seal pipe holes through walls. Seal cracks in floors and walls. Examine all incoming food, supplies, and/or other materials toavoid pests.

Pest Control: Storage andDisposalDeny pests food, water, and hiding or nesting places: Store food and supplies properly. Store items at least 6 inches off floor. Store items at least 4 inches away from wall. Dispose of food and supplies properly. Dispose of garbage quickly and cover indoor containers. Dispose of recyclables properly.

Pest Control: CleanlinessDeny pests food, water, and hiding or nesting places: Clean up food spills immediately. Eliminate standing water. Store mops and brooms off the floor. Keepservice/mop sinks and buckets clear of usedmop water. Maintain clean personal storage areas(i.e. lockers). Cover outdoor garbage containers.

Pest Control: PCOWork with a licensed Pest Control Operator (PCO) to eliminatepests that enter your facility: Make sure your PCO is licensed, certified the state, and insured. Do not store pesticides at your facility. Call in PCO when problems develop.

Receiving, Storing, & Delivering FoodReceipt Use reputable suppliers. Inspect deliveries for: Temperature, quality, pests, etc. Reject deliveries that have problems. Make sure food containers are not damaged. Make sure food is properly labeled. Store foods requiring refrigerated or frozen storage immediately atthe correct temperature.

Receiving, Storing, & Delivering FoodReceiptCanned food must be labeled and not have the following: Swollen ends Leaks Seal problems Broken lids Major dents RustWhen in doubt, Throw it out!

Receiving, Storing, & Delivering FoodStorage Store food and supplies in a clean area. Store food at the proper temperature. Store food away from sanitation, chemicals, andpotential physical contaminants. Store food in this order from top to bottom:[ready-to-eat-foods, seafood, whole beef and pork,ground meat and fish, and whole and ground poultryto avoid cross-contamination]

Storage Separate raw and cooked foods. Rotate food to ensure that the oldest food is used first.First in, First out (FIFO). Check the shelf life of food. Do not distribute baby food after it has expired.

DeliveryDeliver at correct temperature. Keep properly labeled, if required. Keep covered.

Foodborne Illnesses in the U.S.The Centers for Disease Control (CDC) (2011)estimates: “ Each year, roughly 1 in 6 Americans (or 48million people) get sick, 128,000 arehospitalized, and 3,000 die of foodbornediseases.” The large majority of these cases are mild andcause symptoms for only a day or two. 2013 data does not deviate from the estimatesabove. Be sure to adhere to all recalls and/or other foodsafety concerns as they arise. (i.e. 2015 recallon Blue Bell ice cream)

In 2011, the Center for Disease Control (CDC) also reported that:Salmonella is the #1 pathogen (35% of cases) contributing todomestically acquired foodborne illnesses resulting inHospitalization. As of 2013, the number of people infected by Salmonella hasdecreased, but Vibrio has increased to 32%.These illnesses are preventable and you can help.

Discussion How does food become unsafe? Are there certain populations that are “more at risk” to the effectsof unsafe food than others? What is a foodborne illness or injury? Have you or a family member ever become the victim of afoodborne illness or injury? What can you do to protect the safety of the food you handle?

More Food Safety Resources Thank you for reviewing and implementing a food safety program at yourfacility. Please sign the food pantry food safety form and return. For more information on food safety for the food handler or manager,please refer to urcesor contact your local health department. The Fulton County Health Department offers a free, 2 hour seminar. Toregister, complete and return the form with the link /Health%20and%20Wellness/2015 DPH Food Code Seminar Registration.pdf If your agency is required to completed ServSafe (Safe Food Handling),please contact Shonda Crawford at shonda.crawford@acfb.org forscheduling and/or questions.

References1. Centers for Disease Control and Prevention l/mm6315a3.htm?s cid mm6315a3 w2. ServSafe Food Handler Guide (2014) updated with 2013 FDA Code.National Restaurant Association Educational Foundation.

Store food and supplies in a clean area. Store food at the proper temperature. Store food away from sanitation, chemicals, and potential physical contaminants. Store food in this order from top to bottom: [ready-to-eat-foods, seafood, whole beef and pork, ground meat and fish, and whole and ground poultry

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