Mason County Health Department

1
Mason County Health Department

• Food Handlers
• Training Class

2
What does Environmental Section do?

• Food Housing/Institutions
• Milk Child Care
• Restaurant Mobile Home Parks
• Grocery Hotels
• Temporary food Bed and Breakfast
• Recreation Water
• Parks Bottled
• Campground Individual Wells
• Pools Community
• Fair/festivals

3
What does Environmental Section do?

• Sewage Training/Education
• Individual Disaster Preparedness
• Subdivision Disease Control/ Epi
• Home Aerator Rabies
• Sewage Cleaners Tattoo Studios

4
Why Are You Here?

• Receive training on
• Proper food handling
• Food storage
• Serving food
• Employee health
• Obtain card that expires every 3 years
• Prevent Foodborne illness in the community

5
Why Practice Food Safety?
The health of everyone eating food depends on the
food employees actions. Sloppy food
preparation can result in FOOD POISONING
6
What is Food Poisoning / Food borne Illness?

• A disease that is carried or transmitted to
  humans by food containing harmful substances.

7
Food Poisoning IS A Big Deal

• Over 250 known organisms agents
• 76 million cases in the US
• 5,000 deaths in US yearly
• 8th leading cause of death worldwide
• 3rd most common illness complaint
• Everyone is at risk

8
Factors Causing Foodborne Illness

• Infected employees who practice poor personal
  hygiene at work (this is the 1 cause of illness)
• 2. Failure to properly cool food
• 3. Failure to thoroughly heat or cook food
• 4. Allowing foods to stay too long at
  temperatures favoring bacterial growth (danger
  zone 41-135 F)
• 5. Failure to reheat cooked foods to
  temperatures that kill bacteria (reheat to 165 F
  or above)
• 6. Cross-contamination of cooked food by raw
  food, improperly cleaned equipment, or employees
  who mishandle food

9
What Bacteria Needs To Grow.
10
Common Foodborne Illnesses

• Common symptoms include
• Abdominal Pain Nausea
• Vomiting Diarrhea
• Headache Fever
• Cramps Chills

11
Staph

• Found in cuts, sores, pimples, throat infections,
  and on the skin.
• Spreads from people handling food.
• Is heat resistant.
• Foods meat, poultry, salads, cheese egg
  products, starchy salads, custards, cream filled
  desserts.

12
Salmonella

• Found in infected meat, poultry, eggs, fish, and
  unpasteurized milk.
• Spread by undercooked food, and cross
  contamination.
• Cook food thoroughly.
• Keep raw and cooked food separate.

13
Clostridium Perfringens

• The buffet or picnic germ.
• Grows rapidly in large portions of food that are
  cooling slowly. Can also grow when food is not
  held at proper holding temperatures.
• Keep hot food over 135 F.
• Keep cold food under 41 F.
• Cool and reheat food properly.

14
Clostridium Botulinum Botulism

• Occurs in improperly canned foods home canned or
  commercially canned.
• Warning signs are clear liquids turned milky,
  cracked jars, loose lids, swollen cans, dented
  cans or lids.
• Beware of any can that spurts liquid or has an
  off odor when opened.
• Dont use any canned goods showing any of the
  warning signs.
• If you suspect that you or a family member has
  botulism symptoms, get medical help immediately.

15
Botulism Symptoms

• FATIGUE
• HEADACHE
• DIZZINESS
• VISUAL DISTURBANCES
• INABILITY TO SWALLOW

16
Shigella

• Food or water contaminated with fecal material
• Ready-to-eat foods touched by infected
  foodhandler
• Persons who are infected may have no symptoms
  at all, but may still pass the Shigella bacteria
  to others.
• Incubation period 24-48 hours

17
Noro - Virus

• Ready-to-eat foods (including ice) touched by
  infected worker (poor handwashing procedures)
• High percentage of food-borne illness
• Incubation period 24-48 hours

18
Personnel

• Personnel with infections
• Food handling conducted by a person with a
  communicable disease, sores, boils, respiratory
  infection, etc.

19
Employee Clothing

• Hair
• Must be restrained by net, cap, braid
• Clothing
• Clean, uniforms washed daily
• Jewelry
• None except single wedding band
• Nails
• Short, clean
• No artificial nails

20
Your Health Can Affect Others!

• Do NOT prepare food if
• you have been diagnosed with a foodborne illness
• you are vomiting
• you have diarrhea
• you have a fever
• you have a sore throat and fever
• you are jaundiced
• Any open sore or wound must be covered

21
Wash Your Hands!

• Wash your hands for 20 sec. with hot soapy water
• BEFORE
• Handling food
• Putting on clean gloves
• AFTER
• Using the toilet
• Handling raw foods
• Taking a break / smoking
• Coughing, sneezing, eating, drinking
• Cleaning / taking out trash
• As often as necessary to remove soil and
  contamination
• Taking off gloves
• Changing Tasks

22
HAND SANITIZERS

• Hand sanitizers are not a substitute for
  handwashing when water and soap are readily
  available
• Most often used as additional step in preventing
  spread of germs

23
Hand Sinks Are Important!

• Hand sinks must have
• Warm running water
• Soap and Hand drying device
• (single-use)
• Nothing can be stored in front of, in or on the
  hand sink at any time.

24
NO Bare Hand Contact

• NO bare hand contact with foods that are
  ready-to-eat
• Use
• Single Use-Gloves
• Tongs
• Deli tissue
• Other utensils

25
Gloves

• Single use only
• Change between tasks
• Tend to give false sense of assurance that hands
  are clean
• Glove use is not a substitute for handwashing

26
Clean Wiping Cloths

• Store wiping cloths in sanitizer solution between
  uses.
• Sanitizer should be 50 ppm chlorine or an
  equivalent chemical 1 gallon water to 1-2 caps
  of bleach
• Change sanitizer solution often!

(use test strips to measure concentration)
27
3 Sinks to Wash Utensils!
Rinse Scrape Soak

• 3 - Sink Set Up
• Wash using detergent and 120F water
• Rinse in clear warm water
• Sanitize using 50-100 ppm chlorine or an
  equivalent chemical
• Air dry

Air Dry
WASH
RINSE
SANITIZE
(use test strips to measure concentration of
sanitizer)
28
Dishwashers

• Wash using detergent and hot water 140 - 165F
• Rinse clear hot water
• Sanitize
• Hot water - 180F
• Chemical sanitizer 50-100ppm chlorine or an
  equivalent chemical

(use test strips to measure concentration)
29
Food Prep and Handling

• Order and obtain food from reliable source.
• Home canned foods, ice made at home or foods
  prepared and stored in private homes are not
  allowed.
• In 1938, before widespread adoption of milk
  pastuerization, 25 of foodbourne outbreaks were
  associated with milk. In 2001, less than 1

30
Food Prep and Handling

• When food shipments are received, look for
• - frozen food should be frozen, and show no
  signs of being wet and refrozen.
• - dry goods should be dry and clean.
• - no obvious signs of spoilage.

31
Food Guide

• Date mark PHF with a use by date.
• 1. at the time of preparation, if prepared on
  the premises and held over 24 hours or
• 2. at time container is opened, if obtained
  from a commercial food processing plant.
• Consume by date 7 days or less at 41 F.

32
How to Thaw - Chill
Thaw frozen foods the right way!
Under running cold (70F) water
During cooking
In the refrigerator
In microwave
Then Immediately cooked
DO NOT THAW FROZEN FOODS AT ROOM TEMP
33
CHILL

• Do NOT cool food in 5 gallon containers or large
  pots!

34
Food Guide

• Hot Cold Holding
• 41 F or less. 135 F or greater
• THIS IS THE DANGER ZONE!
• Cooling Potentially
• Hazardous Foods
• Within 2 hours 135 to 70 F.
• Within 4 hours 70 to 41 F.

35
Chill
Use proper cooling methods Cool all hot foods
from 135F to 70F in 2 hours or less and from
70F to 41F in another 4 hours or less
Ice Wand
Ice Bath
Shallow Pans (not deeper than 2 inches)
Blast Chiller
36
SeparateEquipment to Food
Do NOT use the same cutting board or equipment to
prepare raw meats and cooked or ready-to-eat
foods UNLESS cutting boards, equipment,
utensils and hands have been washed, rinsed and
sanitized between each use!
37
Thermometers
All refrigerators and cold holding units must
have an accurate visible thermometer. A probe
thermometer must be readily available Clean and
sanitize before each use If you dont have a
thermometer, how do you know the
temperature? Need one? Ask Me

38
Potentially Hazardous Foods

• Foods that require temperature control because
  it is able to support growth of bacteria
• Eggs, meats, poultry, fish, dairy foods, hot
  dogs, cream pies, cooked rice, potatoes, sliced
  fruits, chili

39
Non-potentially Hazardous foods

• Includes
• dry goods
• cereals
• cookies
• breads
• cakes
• potato chips
• popcorn
• candy bars

40
Food Allergens

• Milk, egg, fish, tree nuts, wheat, peanuts and
  soybeans
• A food ingredient that contains protein derived
  from a food listed in this definition.

41
Temporary Food Stands

• Less than 14 consecutive days
• Fairs Festivals
• Carnival Circus
• Regatta

42
Concession Workers

• Same guidelines apply as in regular food
  service facilities

43
Handwashing Facilities
44
Dishwashing Facilities
Wash
Rinse
Sanitize
Air Dry
Bleach
Sanitizing Solution
Cloth
45
Equipment and Utensils

• Keep clean and sanitized
• Best to use single service items and must be
  individually wrapped
• Store utensils with food handle up
• Make sure have running water dipper well for ice
  cream utensils
• Best place to store the serving spoon is in the
  product being served.

46
Flooring/ Building

• -- Covered structure designed to protect against
  dust, weather and insects.
• --Covered waste containers.
• -- Cleanable floors, no dirt, plastic, or canvas
  
• --Adequate lighting and shielded bulbs
• --Approved water hose from water source

47
Food Storage
Dry Everything off floor 6 to 8 inches Check
dates Rotate stock to prevent outdates and
waste Clean Well labeled containers that prevent
water, moisture, insects and rodents to enter.
48
Food Storage

• Cold
• Refrigerator at 41 degrees F.
• Keep everything off floor and keep floor clean.
• Leave airspace around items, and avoid
  overcrowding
• Keep meats and eggs on lower racksleakage.
• Prepared foods on upper racks
• Covered
• Dated
• Labeled

49
(No Transcript)
50
(No Transcript)
51
(No Transcript)
52
(No Transcript)
53
(No Transcript)
54
(No Transcript)
55
(No Transcript)
56
(No Transcript)
57
(No Transcript)
58
(No Transcript)
59
(No Transcript)
60
(No Transcript)
61
(No Transcript)
62
(No Transcript)
63
(No Transcript)
64
(No Transcript)
65
HAVE A SAFE TRIP HOME

• KEEP THE FOOD YOU SERVE SAFE!