(A) Foodborne disease outbreak. Instruction on foodborne disease outbreak includes the definition of foodborne disease outbreak, the causes and preventive measures, including employee reporting requirements
(B) Good hygienic practices. Instruction on good hygienic practices including cleanliness and importance of correct and frequent hand washing.
(C) Cross Contamination. Instruction on cross contamination includes procedures on the prevention of cross-contamination of foods, sanitization methods and corrective actions relating to Equipment, Utensils, and Linens.
(D) Preventing contamination by employees. Instruction includes the training requirements for contact with ready to eat food with bare hands.
(E) Time and temperature. Instruction includes time and temperature control of foods to limit pathogen growth or toxin production.
Our goal, as a training provider, is to train the individuals in our class so that trainee understand their responsibilities as Food handler and know techniques to carry out those responsibilities.
Introduction to Food Safety & The Law
- WHAT IS A FOOD ESTABLISHMENT?
- FOODBORNE ILLNESS
- Hazards associated with Foodborne Illness
- Foodborne Illness Risk Factors
- 3 MOST COMMON BEHAVIORS ASSOCIATED WITH FOODBORNE ILLNESS & OUTBREAKS
Hygiene measures to prevent food contamination
- Good Hygienic Practices ALL Employees MUST Follow
- PROPER HAND WASHING PROCEDURES
- WHEN SHOULD EMPLOYEES WASH THEIR HANDS?
- Using Hand Antiseptic
- Required Supplies for Hand Wash Sink:
- Glove Use, is to protect ready to eat food.
- EMPLOYEE PERSONAL HYGIENE
- JEWELRY
- Infected Wounds or Cuts
Conditions in an establishment where food is prepared
- HANDLING READY-TO-EAT FOODS
- EXAMPLES OF READY-TO-EAT FOODS:
- Bare Hands or Gloves?
- Highly Risk-Populations Include:
- 3 STEP PROCEDURE FOR PRACTICING BARE HAND CONTACT WITH READY-TO-EAT FOODS
- Risks associated with Bare Hand Contact with Ready to Eat Foods:
- TIME & TEMPERATURE CONTROL
- Receiving Food
- Preparing Food Procedures
Principles of Safe Food Storage
- Food Storage
- Thawing Procedures:
- Shelf Order in Cooler
- Cooking Requirements for Specific Food
Time & Temperature Controls
- FOOD THERMOMETER
- THERMOMETER CALIBRATION
Cleaning
- Cross Contamination
- AVOID CROSS CONTAMINATION DURING FOOD PREP
- How and When to Clean and Sanitize
- Approved Sanitizers
- Dirty—Rodent/Insect Infestation Keep food stablishiment clean
- CLEAN Equipment/Walls/Floors/Ceiling. Commercial grade equipment only
- Manual Ware Washing In 3 Compartment Sink
- Cleaning and Sanitizing Stationary Equipment
- Machine Dishwashing
- Fill & Dispose Mop Water in Mop Sink ONLY!
- STORAGE OF CLEANING SUPPLIES & CHEMICALS
- STORAGE OF MEDICATIONS
Food Allergens
- Prevent Allergic Reactions
- REPORTABLE ILLNESSES, The BIG SIX:
- RESTRICTION/EXCLUSION OF FOOD EMPLOYEE
- REINSTATING AN EXCLUDED EMPLOYEE
Food Pests
- Pest Control
- Pest Prevention, consult your professional PCO.