Food Safety Basics

• Explain steps for proper hand washing.
• Understand what to do in case of injury or illness.
• List appropriate cooking temperatures for different types of food.

The purpose of this training is to inform employees of the importance of proper food safety practices.

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Food Safety Basics

Purpose:

Objectives:

GORDON FOOD SERVICE -

Food Safety:

If food is not prepared safely, it can lead to foodborne illness.

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Why does it matter?

Food Safety Basics

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Why is Good Hygiene Important?

• A person can host dangerous pathogens that when transferred to food can cause foodborne illness.
• Good hygiene helps protect the people eating the food you make from becoming sick.

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Food Safety Basics

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Hand Washing

A person’s hands can be the most contaminated things in the kitchen!

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Be aware of what you are touching and wash hands accordingly.

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Food Safety Basics

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When to Wash Hands

• When entering a food prep area
• Before putting on gloves and in between glove changes
• Before handling clean equipment and serving utensils
• Before handling or serving food
• After handling raw foods and working with RTE (ready-to-eat) foods

• After handling soiled dishes, equipment or utensils
• After returning to a food prep area from any other area (includes restroom)
• After taking a break, eating, drinking or smoking
• After sneezing, blowing a nose or coughing
• After touching your face, hair or exposed parts of arms

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Food Safety Basics

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Wash Hands Correctly!

• Apply soap; rub hands together vigorously
• Wash between fingers, back of hands, palms, fingernails, wrists and forearms
• Total time washing should be at least 20 seconds

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Food Safety Basics

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Wash Hands Correctly!

• Rinse hands and arms thoroughly under warm water
• Repeat until hands are clean
• Dry hands with individual paper towel or air-dry machine
• Turn off the water faucet with paper towel and if exiting a restroom, to touch the handle of the door

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Food Safety Basics

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Glove Use

• Gloves are to protect the food, not to keep the hands of the employee clean.
• Change gloves between each activity - do not wash or reuse gloves.
• It is very important to wash your hands after taking gloves off, and before putting gloves on.
• Gloves are NOT a substitute for washing your hands!

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Food Safety Basics

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Clothing

• Wear clean clothes free from stains or spots.
• Clothes should be free of rips or tears.
• Wear clean aprons. Change apron if the one you are wearing is soiled.
• Shoes must have closed-toes and have a clean appearance.

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Food Safety Basics

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Jewelry

Avoid wearing jewelry such as dangling earrings, necklaces and bracelets.

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These items can get caught in equipment and cause injury to the employee, or fall into the food and cause harm to the person eating.

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Rings and wrist watches are not recommended because they create a warm, moist environment that is a perfect place for bacteria to hide.

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Food Safety Basics

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Food Handling

• When picking up foods or ice, use tongs, plastic gloves or other appropriate utensils.
• Avoid coughing and sneezing around food areas.
• Avoid touching face or hair.
• Do not use your mouth to temporarily hold objects such as ID tags, etc.

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Food Safety Basics

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Food Handling

• Avoid smoking in food prep and storage areas.
• Avoid leaning or sitting on food prep or food storage areas.
• If you are ill, you should not handle foods.

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Food Safety Basics

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Illness or Injury

It is your responsibility to report certain symptoms and illness to your manager.

-Report any illness to direct supervisor immediately.

-Report any cuts, sores, or infections to direct supervisor immediately.

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Food Safety Basics

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Too Sick To Work?

Your manager may restrict or exclude you from working with food based on your symptoms/exposure.

• Restrict: tasks are limited and cannot include exposed food or clean equipment
• Exclude: employee is not allowed at work

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Food Safety Basics

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Report Immediately

If you have any of the following symptoms caused by illness or infection:

-Vomiting

-Jaundice (yellowing of the eyes and skin)

-Diarrhea

-Sore throat with fever

-Infected wounds or lesions with pus (on hands or exposed body parts)

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Food Safety Basics

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Report Immediately

If you or a household member has been diagnosed by a doctor with:

-Norovirus

-Salmonella typhi (typhoid fever)

-E. Coli

-Hepatitis A

-Shigellosis

-Salmonella (nontyphoidal)

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Food Safety Basics

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Four Proper Ways to Thaw

1. Under refrigeration
2. Cold running water within 2 hours
3. Continuous cooking method
4. Microwave (must finish cooking immediately)

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Food Safety Basics

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Temperature Danger Zone

41ºF - 135ºF: Temperatures at which bacteria grow and multiply the fastest.

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The four-hour rule: Food cannot be in the danger zone for more than four hours total.

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Time is cumulative, from time of receiving through storage, preparation, holding and reheating.

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Food Safety Basics

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Internal Cooking Temperatures

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Food Safety Basics

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Proper Use of a Probe Thermometer

Before Use: Wash, rinse, sanitize and air dry thermometer.

Make sure to wash, rinse, and sanitize thermometer between each product checked!

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Food Safety Basics

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Thank you.

If you have questions,

Please contact the Nutrition Resource Center at:

1.800.968.4426

nrc@gfs.com

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