WHS Band Boosters Training

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WHS Band Boosters Training
August 12, 2008
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Purpose of This Training

• - Understand the importance of food safety.-
  Review food safety guidelines.

Training Topics

• General Guidelines
• Food Safety Guidelines
• Cleaning Guidelines
• Avoiding Injuries

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A lot is riding on you

• Your customers well-being.
• Your organizations reputation.
• Facilitys reputation.
• Sodexhos reputation.

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General Guidelines

• Personal items (e.g. coats and purses) must be
  stored out of sight of the customer.
• No consumption of any food/drink in the
  concession stand.
• No gum chewing or smoking in the concession
  stand.
• Anyone preparing, serving or handling food may
  wear only a smooth-surface ring / band.
• Dont handle food if you
• - Have any symptoms of illness fever,
  vomiting, diarrhea, sore throat w/ fever or
  jaundice.
• - Have a cold or infected wounds, lesions or
  boils.
• - Have been diagnosed with any illness that can
  be transmitted through food.

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General Guidelines (continued)

• Wash hands before starting to work, after
  handling cash, after using restroom when
  returning from breaks, after eating, drinking and
  smoking, before working with ready-to-eat foods,
  between handling different types of food (i.e.
  raw meats, cooked meats, dairy, popcorn,
  pretzels, bagged foods).
• Wash hands after coughing, sneezing or blowing
  nose, after touching hair, face, nose, other
  parts of body, after handling dirty equipment,
  after cleaning or handling chemicals, after
  handling trash and other contaminated objects.
• To properly wash hands
• Wet hands with warm, running water
• Apply soap
• Rub hands together for at least 20 seconds
• Clean under fingernails and between fingers
• Rinse hands thoroughly
• Dry hands using a single-service paper towel

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General Guidelines (continued)

• Change plastic gloves
• As soon as they become soiled or torn.
• Before beginning a different task.
• After handling anything non-food (cash, trash
  cans, boxes, etc.)
• Before handling cooked or ready-to-eat foods.

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Food Safety Guidelines

• Meat must be thawed / stored under refrigeration.
• Foods can be left out during preparation for no
  more than 20 - 40 minutes.
• Use disposable gloves and / or appropriate
  utensils to handle the food.
• Handle ice like any other food.
• Keep all food service products stored 6 off the
  ground.
• Recommended minimum internal cooking temperature
  for pre-cooked food is 145F
• All hot food is held at or above 140F, all cold
  food is held at or below 40F.
• Three holding temperatures are taken (per batch
  of food, per line) for each potentially hazardous
  food (PHFs) and recorded on a log.

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Food Safety Guidelines (continued)

• No mixing of new and present batches of food is
  allowed during the holding process.
• All cold holding units should run at the proper
  air temperature.
• Refrigerators 40ºF or below
• Freezers 0ºF or below
• Observe unit thermometers at start and end of
  the days operation and record on the proper log.
• Use disposable gloves and / or appropriate
  utensils to handle the food.
• Beverage cups are opened / handled from the
  bottom, so rim is not touched.
• Ice Scoops are stored in ice with the handle out.

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Cleaning Guidelines

• Keep food and other debris wiped off counters
  and swiped off floor as you go.
• Use glass cleaner sprayed on paper towel for
  glass only.
• Sanitizing- use Oasis Quat 144 spray bottle to
  coat the surface and let sit and then wipe up
  with paper towel.
• Clean surfaces when beginning to work with
  another type of food.
• Clean surfaces after a task has been interrupted.
• Clean surfaces at one-hour intervals if the items
  are in constant use.

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Avoid Injuries

• Protect your back while you lift, ask for help if
  needed.
• Stand close to the load, squat with knees bend
  and back straight, grip firmly, bring the load
  close to your body, push up slowly with your
  legs.
• Carry items waist high, take small steps, move
  your feed to change direction.
• When unloading items, lower the load slowly,
  knees bent, place on edge of surface, slide to
  back.
• To avoid slips/falls, watch for slick surfaces in
  front of soda machines, hotdog cookers, water
  carts, and areas that have been freshly mopped.
• Clean Spills Promptly