Food Handler Training - Online Presentation
Contents
1. Illness caused by food contaminated with a toxin Ex Ciguatera fish poisoning Staphylococcus aureus 3 Chemical Intoxication Illness caused by eating food containing manufactured chemicals Ex Pesticides cleaners EOJ Symptoms Foodborne Infection Symptoms include cramps fever and diarrhea Symptoms show several hours to a few days after eating contaminated food WM Foodborne Intoxication Symptoms include vomiting Symptoms show a few minutes to a few hours after eating contaminated food Chemical Intoxication Symptoms include vomiting headache dizziness dry burning throat and or severe allergic reactions Symptoms show immediately to a few minutes after eating contaminated food B poder Illness The main cause of foodborne illness is hazardous food kept in the temperature danger zone for more than 2 hours Food handlers must use probe thermometers to measure the internal temperature of food to make sure food is being stored prepared cooked and held at sate temperatures IF Region df Peel Working for you Food Alaria Food allergies are immune system reactions that some people have to certain foods e People with food allergies must avoid those food ingredients which cause their allergy such as peanuts tree nuts seafood wheat soy or milk e Anaphylactic Shock is a life threatening allergic reaction that lowers blood pressure an2. of chemical into water to make a sanitizing solution that it works well and will not damage any equipment Wash Rinse 0015 per a Using a is ish ai When using an industrial dishwasher Temperature of wash water must be 60 C 71 C 140 F 160 F Temperature of sanitizing rinse water must be e 82 C 1800 E for at least 10 seconds in a high temperature dishwasher 249 C 75 P for at least 45 seconds in a low temperature dishwasher Chemical sanitizer must be added P Region d Peel Working for you Wash Rinse Sanitize in clean in clean water detergent solution at 43 C 110 F When sanitizing in sink 3 for at least 45 seconds using one of the following methods Use clean hot water at least 77 C 170 F OR Chlorine bleach at least 100 ppm OR Quaternary ammonium quats at least 200 ppm OR Iodine at least 25 ppm Region d Peel Working for you Wash Rinse Sanitize in a clean in clean water detergent solution at 43 C 110 F When sanitizing in sink 2 for at least 45 seconds use one of the following methods Use clean hot water at least 77 C 170 F OR Chlorine bleach at least 100 ppm OR Quaternary ammonium quats at least 200 ppm OR Iodine at least 25 ppm Region d Peel Working for you Cleaning ana SeteiieiZi ric Tips Using Sanitizing Sol utor Follow these tips when using a sanitizing solution All sanitizi
3. LI E ki a ES af Ka ul 4 hi 1 S our i mn Lr 4 m K EN HERE ANT GRIS RU O t MAIN Ri l we as a L 2048 Bacteria A f k p na d 02 45 d NN l ake sure that hazardous food is not in the temperature danger zone for more 9 than two hours B GE A 1 E EN eat E 3 2 3 4 4 d os y 5 d VM T Weir x P a A ae p 4 T ud yy a T MT nap p Ta bs e X t ARE NU Y biji DN k kr TEE sE Ba Va P B E m ay 1 on T z a ua mm Le k m rE a x z Food Food contamination happens when something harmful goes on or in food These harmful things are also called contaminants and can make someone sick Escherichia coli There are three types of contaminants kr Z Z 1 Biological Micro organisms Bacteria Viruses Parasites Mould 2 Chemicals e Pesticides Cleaning Products 3 Physical Objects Hair glass bandages wr P Region d Peel Working for you OOA COMENTO Contamination can happen in 3 ways 1 Food spreading contaminants to other food Prevent food to food contamination by e Storing raw food separately especially raw meats poultry seafood and on the lowest shelves of a fridge or freezer e Storing cooked food and food that need to be reh
4. check the internal temperature of the food Put the probe into the centre or thickest part of the food Wait until the temperature stops changing on the display for 15 seconds to read the correct temperature e Measure the internal temperature in more than one part of the food Do not let the probe touch the container holding the food Wash rinse sanitize and air dry the probe between each food item To sanitize use an alcohol wipe or one of the p three approved chemical solutions i eati ple Hazardous food must be reheated to the original internal cooking temperature or 74 C 165 F within 2 hours To safely reheat food e Divide food into smaller amounts to help reheat faster Do not use hot holding equipment such as a steam table to reheat or to cook food since it cannot cook food quickly or to a high enough temperature IF Region d Peel Working for you Uf d ling Practices 9 old d d Jo cJ 1919 For holding foods at hot temperatures e Hazardous food must be reheated to their minimum safe internal temperature before being placed into a hot holding unit Use safe hot holding equipment including steam tables double boilers Sterno candles heated cabinets and chafing dishes Pre heat the hot holding equipment by following the instructions in the user manual For holding foods at cold temperatures Food being kept cold must have an internal temperature of 4
5. new supplies behind old supplies so that N the old supplies are used first 68 Lu Safe Food Handling Practices Fridge and hFreezersim ge To store food safely in fridges and freezers Keep fridges and freezers clean Cover label and date all food items separately af Ta kir ina Pat Fore x n LOK on the top shelf Y Store food that is ready to eat on the PA PITA highest shelves Ce o Cem LL Ub UN e Store cooked food and food that need to R c food to be re heated on i the middle shelf be reheated on a middle shelves Store raw food on the lowest shelves Keep all food at least 15 cm 6 inches off of the floor Keep fridges at 4 C 40 F or colder and freezers at 18 C O F or colder e Monitor internal temperature of food with a probe thermometer e Cover all food and keep your refrigerator clean Safe Food Handling Practices Best Before and Ex 6 j ry Veras Best Before Dates e Required by law on all goods with a shelf life of less than 90 days tis the time until a product stored under proper conditions will stay at its best quality Products may still be safe to eat after this date but the taste texture and nutrition might decline Do not accept food past the best before date Expiry Dates tis not recommended to consume or use the item after the expiry date Example vitamins formula IF Regio
6. smoking near food putting fingers In mouth nose hair sneezing near food scratching chewing gum IF Region d Peel Working for you AIR al rood Premises Lighting in a food premises must be bright enough for food handlers to see what they are doing and clean properly Ventilation is needed in a food premises over cooking and dishwashing equipment and in every washroom to remove heat steam condensation smoke and smells Walls ceilings and floors must be made of strong and well fitted material that is in good condition and easy to clean Live birds and animals are not allowed in a food premises with a few exceptions P Region d Peel Working for you la There are 4 main types of Emergencies Power Failures Flood Sewage back ups Water disruption Fires This food premises is In the case of any of the 4 emergencies close your food premises immediately and call your Public Health CLOSED Inspector The Inspector will give you white Closed EE CMM sign to post at the entrance of your food premises vet rans enn AS Rs O 190 voluntary closure will not appear on FoodCheck Peel mme 7 v I 4 e n Pest Control A pest infestation can cause the food premises to be closed by a Public Health Inspector main problem with pests is that they can spread pathogens to food and food contact surfaces The three pests that cause the most problems for
7. C 40 F or colder before it is placed into a cold holding unit Use safe cold holding equipment including refrigerators salad bars display coolers stainless steel pans on ice and ice packs Jelle Practices Cooling Hazardous food must be cooled to an internal temperature of 4 C 40 F or colder in less than 2 hours Before placing hot food into a refrigerator or freezer use the following safe food handling practices to cool food safely Divide food into smaller amounts Place into shallow metal pans and stir often to let heat escape Place pots pans into ice baths and stir IF Region d Peel Working for you HACCP Seley SYS Cer Hazard e HACCP stands for Hazard Analysis Analysis Critical Control Point Critical e HACCP is a food safety system that Control e identifies food safety risks and the r sate food handling practices also Point izi kasa called Critical Control Points that will keep food safe creates a list of specific instructions for staff to safely handle food e Using a HACCP audit a Public Health Inspector will make sure that the food is being prepared safely P Region d Peel Working fon you Personal nians Remember the safest way to prevent people to food contamination is to practice good personal hygiene Practice hand washing in a separate hand washing sink If you are sick do not work with food e Avoid coughing near food
8. PRegiondPed Working for you Food Handler Trama Online Presentation e Public Health Laws e Role of the Food Handler Types of Inspections Micro organisms Food Contamination Foodborne Illness Food Allergies Wash Rinse and Sanitize e Personal Hygiene e Safe Food Handling Practices HACCP A Food Safety System Taking Care of a Food Premises e Pest Prevention e Review Questions P Region d Peel Working for you rlazileri Levys There are three public health laws that impact food safety 1 The Health Protection and Promotion Act e gives Public Health Inspectors in Ontario the responsibility to make sure food premises are meeting safe standards 2 The Food Premises Regulation e sets the minimum health standards for all food premises in Ontario 3 The Food Safety Disclosure By law local Region of Peel law makes food safety inspection results available to the public using FoodCheck Peel s website and signs that are posted at the entrance of food premises volten Leys 60 Paal Health Inapection Summary Pass Data af Inapactian Infractions found at time of inapsel LT Fall mn ansa anta hi On this si this wan k n m by a Pi ee ibli Health Inspector for compliance with the izl Food Pramises Regulation and passed the inspection The green pass sign The yellow conditional means that the food pa
9. d causes swelling in the lungs or throat leading to suffocation Provide your customers with the correct ingredient information P Region d Peel Working for you Wash Rinse and spel pi ri It is important to clean dishes utensils surfaces and equipment to get rid of micro organisms that cause foodborne illness Cleaning involves 3 important steps 1 Washing Washing means removing leftover food waste and grease using hot water and soap or dish detergent 2 Rinsing Rinsing means taking off the soap using clean hot water 3 Sanitizing Sanitizing means lowering the number of harmful microorganism to reduce the risk of foodborne illness The two ways to sanitize include using Heat or Chemicals Wash Rinse anasanne Heat and Chemical Sanitizing Using Heat to Sanitize e With an industrial dishwasher the water must be at least 82 C 180 F or hotter during the sanitizing cycle and must be sprayed onto the dishes for at least 10 seconds When sanitizing without a dishwasher the temperature of the water must be at least 77 C 171 F and be in contact with the items for at least 45 seconds Using Chemicals to Sanitize e You are allowed to use one of the following solutions Chlorine solution which is also known as sodium hypochlorite or bleach at 100 ppm Quaternary ammonium solution quats at 200 ppm Iodine solution at 25 ppm Itis important to mix the right amount ppm
10. eated on middle shelves of a fridge or freezer e Storing food that is ready to eat on the highest shelves of a fridge or freezer e Preparing raw cooked and ready to eat food P Region of Pee separately Working for you 2 Equipment spreading contaminants to other food Prevent equipment to food contamination by e Using different equipment dishes utensils surfaces when preparing raw food cooked food and ready to eat food e Wash rinse and sanitize equipment in between uses P Region d Peel Working for you m ET m A v s R R ICI AZUELO f A as a 3 People spreading contaminants to other food Prevent people to food contamination by Washing your hands often Covering cuts injuries on hands with a clean bandage and glove Not working when sick especially with diarrhea or vomiting Not eating food or chew gum while working with food Wearing a hat hair tie or hairnet to keep hair away from food Not scratching sneezing or coughing near food Not putting fingers in mouth nose or hair Using clean utensils instead of hands to handle food I L z w 1 77 gk iac OA using a clean spoon or bowl to taste P Region df Peel Working for you Foodborne iness There are three types of Foodborne Illness 1 Foodborne Infection Illness caused by eating food containing harmful microorganisms Ex Salmonella Campylobacter 2 Foodborne Intoxication
11. food premises are cockroaches flies and rodents Some ways to prevent pest problems in food premises include e keeping them out knowing the signs of pests o getting treatment from a licensed pest control operator and removing pest homes P Region d Peel Working for you Review uestions Why do we store food 15cm above the floor v tis the law v Makes it easier to clean the floor v Makes it easier to see insects and rodents Ir Region Review uestions What temperature is the danger zone 4 C 60 C Region of Peel T for you What do microorganisms need to live and grow 1 Food 2 Warm temperatures 3 lime Region of Peel T for you What type of law is the Food Premises Regulation Provincial Paige What do you use this to check the internal temperature of food An internal probe thermometer i hes What does HACCP stand for Hazard Analysis Critical Control Point IF Region d Peel Working for you What does FIFO stand for First In First Out hy AE E b z 1 1 21 H STE SG J L LL T s a 5h T d R Eu EAD _ d i E E ii A ARAARA IF Region d Peel Working for you
12. ions in one year depends on the risk level given to the food premises e High risk premises are inspected 3 times a year e Medium risk premises are inspected 2 times a year e Low Risk premises are inspected 1 time a year 2 HACCP Audits Inspectors set up an appointment to watch how food is handled from receiving to serving E MICro organisms Foodborne illness is often caused by micro organisms which are very small forms of life Four types of micro organisms include Bacteria Viruses Parasites Mould IF Region d Peel Working fon you MIG Ree ce e S iris Bacteria Bacteria are the number one cause of foodborne illness Bacteria need 3 things to grow 1 Hazardous Food which is usually high in protein and moist 2 Temperature in the Danger Zone between 4 C 60 C 3 Time the longer a hazardous food stays inside the temperature danger zone 4 C 60 C the more quickly bacteria grow making the food unsafe to eat MIKE tele rejelnisrris At 74 C 165 F and hotter bacteria will die At 60 C 140 F and hotter bacteria do not grow and some bacteria will die This is called the hot holding temperature Between 4 C and 60 C 40 F and 140 F bacteria grow quickly This is called the temperature danger zone At 4 C 40 F and colder bacteria grow slowly This is called the refrigeration temperature At 18 C 0 F and colder bacteria do not grow b
13. n d Peel Working for you A uendelige practico Storing G ere er estis To store chemicals safely Store cleaning supplies separate and away from food Store in original labeled container tightly closed Clean up any spills as soon as possible Wash hands before and after handling chemicals e Know what to do in case of an emergency Region d Peel Working for you mleleliinic Practicas r Ine Th glise rleVzzlrelols rooc AL To safely defrost hazardous food use one of the following three methods Refrigerator Cold running water Region d Peel Working for you To prepare food safely Wash your hands often Wash rinse and sanitize cutting surfaces utensils and equipment before preparing food and between preparing raw food cooked food and or ready to eat food on the same surface i e cutting board or using the same utensils Water used in cooking for washing and making ice must be safe to drink If your water comes from a private well please speak to your Public Health Inspector Keep hazardous food out ot the temperature danger zone which is between 4 C and 60 C 40 F and 140 F Q FEE 9 Working for you p 1 Safe Food Han idling Pracijcas 00 OKI ng Cook all hazardous food to their minimum safe internal temperature See Cooking and Reheating Temperatures for Hazardous Foods poster Using a probe thermometer to
14. ng solutions should be 24 C 75 F or room temperature so it is best to use room temperature water to make these solutions All three chemical sanitizing solutions should be in contact with the dishes utensils surfaces or equipment for at least 45 seconds Mix a fresh batch of sanitizing solution each day and store in labelled containers Use a sanitizer test kit to measure the amount ppm of the chemical in your solution Make sure you follow the directions when using the test kit if the ppm is too high add water to the solution If the ppm is too low add more of the chemical CHLORINE TEST PAPER Picture of chlorine sanitizer test kit sata E 3 AGE Sion tiene Practicas Receiving To make sure you are receiving food safely Food must be from government inspected sources Check best before and expiry dates Check the temperature of hazardous foods Check all deliveries for signs of spoilage damage dirt insects and rodents Keep receipts Region d Peel amp Working for you yal al ztoyoyo Alec Practicas Day Sco relele Foods in dry storage must be Kept its original unopened container or covered to prevent contamination Stored away from chemicals Kept at least 15 cm off the floor because 1 itis the law 2 it keeps food dry 3 makes it easier to clean the floor 4 makes it easier to see insects and rodents Use the First In First Out FIFO 2 method of storing by placing
15. ss sign means that the premises is following the food premises has not met Food Premises Regulation all standards of the Food Premises Regulation M FoodCheck Peel Peel Health Inspection Summary Closed Paaa Sucia compliance sth tra Orders Food Premises Reeyulini ion Conditional Siria noacccempl lance with tres Qd malo Food Premises Regulatorn vilhich may Fana ner hoe safety L Closed Con Erin in the fond we an immediate hest hared ba the general pape The red closed sign means that a Public Health Inspector found a health risk danger and closed the food premises until the risks are removed dla roe anclar Foodborne illness also known as food poisoning is what happens when a person becomes sick after eating food or drinking a beverage that is unsafe Learning how to safely handle food is important because your actions can prevent foodborne illness As a food handler you are responsible for e Making sure food is handled safely e Contacting your local health department if someone becomes sick from eating at your food premises Protect yourself and your business by learning and following safe food handling practices Types of Inspections Public Health Inspectors use two types of inspections to help prevent and reduce foodborne illness 1 Compliance Inspections Inspectors make sure standards in the Food Premises Regulation are followed The number of inspect
16. ut are still alive This is called the freezer temperature MIKE fee rejelnisrris How does time affect bacteria Bacteria double in number every 10 to 20 minutes in the temperature danger zone Lets see what happens to one bacteria cell in 2 hours and 45 minutes 00 00 1 Bacterium IF Region df Peel Working for you 00 15 2 Bacteria F Region 00 30 4 Bacteria IF Region d Peel Working for you 00 45 8 Bacteria IF Region d Peel Working for you 01 00 16 Bacteria IF Region d Peel Working for you 01 15 32 Bacteria IF Region d Peel Working for you 01 30 64 Bacteria P Region d Peel Working for you Working for you P Region d Peel pa se G 00 00 N T II LO T c nad u o pus D Q 9 m cO LO CN 02 00 Working for you Region d Peel 512 Bacteria 02 15 Working fon you Region d Peel Ae ee er ora 2 F M s X v r Er uu 8 dl aA MANG d 1 TL r E 4 pi dm E F i sl PH T de a 1024 Bacteria 1 Ex 3 h VH el Ved h C q Me ge ci inan rd d EAE PET Yer de 02 30 pe Bead F raa EN vo Working fon you IF Region d Peel Wu F n Bus A m 1 L 4 r By vg P LI sl in
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