NOTES TO ACCOMPANY FOOD SAFETY TRAINING POWER POINT PRESENTATION

Transcription

1 NOTES TO ACCOMPANY FOOD SAFETY TRAINING POWER POINT PRESENTATION SLIDE 1 - Welcome to Food Safety 101 Thank you for joining Woodside s Bridges Coffee Ministry. This class is designed to teach you about our food safety concerns, safety procedures that address those concerns, and the rules of the Oakland County Health Department. Consider the following: 1. Have a pencil and paper ready (notes are a great idea!) 2. Start this program when you have about an hour to spend on it. (You can close it and return later.) Complete it and don t skip the exercises because they are just as important as the notes and power point presentation. 3. If there is a question on the slide, another click of the mouse will bring up the answer or the note will tell you if the answer is on the next slide, so consider the question first! 4. Complete Form 1-B, Conditional Employee Reporting Agreement and turn it in to Robin 5. Get a friend to join you! 6. Please return these notes within a week of taking it out. 7. Ask for personal demonstrations of the two labs, How to Calibrate a Thermometer, and Using Test Strips to Check QUAT Ratios from Robin or an Assistant Manager. 8. Thank you again for your service to Woodside and our coffee ministry! SLIDE 2 Our Coffee Ministry LOGO It was designed by a Woodside artist, Emilio Rodreguiz. It s all about bridging relationships. SLIDE 3 Menu Click mouse 15 times to see entire menu and advance to next slide. The kiosks and café have different menus but share our ministry s high-quality philosophy. At the kiosk we serve freshly roasted and ground Mackinac Island coffee (from local Great Lakes Coffee Roasting Co.,) Stash tea and Swiss Miss hot cocoa. In the café we offer GLC s freshly roasted, Fair-Trade Organic coffee, Harney & Son s specialty teas, a delectable hot cocoa, bottled juices and beverages, espresso-based beverages, iced tea, smoothies and fresh baked goods from local bakers. SLIDE 4 Why worry about food-born illness? Our ministry is all about relationship building within the body of Christ we encourage people to stay awhile, make new friends, reconnect with old friends, strengthen relationships, bring guests and share their lives with one another. Bridges is a vital ministry! Our ministry serves hundreds of people on a typical Sunday. Although most of our church population is healthy, there are those among us who are especially susceptible to illness - infants and children with under-developed immune systems and others, such as pregnant women, the elderly and those with certain medical conditions. We want our church family and guests to stay food safe. 1

2 SLIDE 5 Types of Contamination Which type of contamination (or hazard) do you think is of most concern in our ministry? Although in most retail establishments it would be bacterial contamination, in coffee service it is 1) viral contamination, and secondly 2) bacterial contamination. Why? Because of the large number of volunteers in our ministry. Bacteria exist everywhere, but grow to toxic levels on food in ideal conditions. The only potentially hazardous food we offer is dairy products - and through good sanitary practices and temperature and time-control we keep dairy safe. However, viruses exist on things and people; they make people sick simply by direct contact on food, door handles, cups, etc., and thus are more easily spread. Therefore training and food safety diligence is very important. What are other examples of physical and chemical contamination? Band-aids, fake fingernails, sanitizer SLIDE 6 Three ways for cross-contamination to occur 1. Person-to-food: direct hand contact with ready-to-eat food. 2. Equipment-to-food: i.e. Teflon flecks in food. 3. Food-to-food: such as raw chicken sitting on a refrigerator shelf above fresh fruit and dripping on to it. Which of the above three do you think is most common? (Answer: Person to food) 75% of all food-born illnesses are directly related to food server error. 25% of all food-born illnesses are directly related to lack of hand-washing! SLIDE 7 Service volunteer Review simple ways that a service volunteer might contaminate food. SLIDE 8 Another Food Service Volunteer How is this food server increasing the likelihood of passing on physical or biological contaminants? Why do service workers use aprons? SLIDE 9 Handwashing review Take a couple minutes to write down as many when to wash your hands as you can. HOW: Using hot water, 10 seconds scrubbing, 10 seconds rinsing WHY: to keep food safe 2

3 WHERE: ONLY in a hand sink never in a prep sink or 3-compartment sink. The bacteria from your hands might remain in the sink and be passed on to food utensils. Kiosk workers may use the restroom sink but then use paper towel to turn off faucets and to also open restroom door. Deposit used paper towel in trash outside restroom door. WHEN: that is the question! BEFORE: serving, food prep or putting on gloves AFTER: using restroom or coughing and sneezing (obviously) - but also after eating or drinking, touching un-sanitized equipment, touching body or clothing, touching cell phone, before serving. SLIDE 10 - Gloves You don t need to wear gloves when brewing coffee or even pouring coffee. BUT wear gloves when handling uncovered RTE (ready-to-eat) foods such as baked goods, and when touching coffee cup lids. Baristas don t wear gloves so they should be especially careful not to touch coffee lid holes. ALWAYS wash hands before putting on gloves and use them only once. SLIDE 11 Large jewelry Why remove large jewelry? Because it harbors germs and can tear gloves. Rings and bracelets can burn skin if they come into contact with hot coffee or steam. Store in café office lockers. SLIDE 12 New Policy Don t eat while serving. Instead, during a slow period, (and with the consent of your fellow workers who remain behind the counter,) take your food item around to the customer side of the counter, sit down, relax and greet someone new! It is preferred that you not drink while serving. However, if business is slow, you may with these requirements: ~ Beverage must be in a cup with a lid and a straw (yes, even hot coffee.) ~ No exceptions that means bottled water is not acceptable. ~ Drinking beverages should only occur during slow times. Mistakes can happen when we re busy. ~ Personal beverages must NOT be on the top counter. WHY NO EATING? The say it, don t spray it phrase comes to mind. It also slows service because you will need to stop and wash your hands afterward. WHY THE STRAW? Because drinking from a bottle or touching the cup lid with your lips brings bacteria closer to your hands. WHY NOT ALLOW PERSONAL BEVERAGES ON THE TOP COUNTER? It can create confusion between beverages and it is a health violation. 3

4 SLIDE 13 Food handling EXERCISE: Review the cards on the next slide, Slide 14 determine which methods of food handling are appropriate and why. SLIDE 14 See the proper and improper ways to handle utensils and food. SLIDE 15 More on cross-contamination View pictures. Consider how each item might cause cross-contamination. Read answers. SLIDE 16 Answers to slide 15 SLIDE 17 - Money ALSO Kiosk volunteers work with a partner, however they might be brewing coffee or getting supplies in the Prep Room. If you do work alone, have 1 hand ungloved for handling money (so you ll remember which hand is cleanest OR remove glove and handle money. SLIDE 18 Hazardous foods The health department labels every food into one of these three categories. Exercise: When in groups, use paper menu item cards to categorize them by hazard. CLUE: Coffee ministry volunteers don t handle or serve hazardous food (such as raw chicken.) Hazardous food requires a treatment (such as cooking or salting,) to make it safe. Anything with dairy in it is a potentially hazardous food, also called Temperature (or Time) - Controlled for Safety TCS, because it requires temperature or time control to keep it safe and to restrict micro-organism growth. Cut fruit is potentially hazardous, whole fruit is not. Baked goods (without cream cheese,) are considered non-hazardous foods. A bagel that sits out for a few hours becomes dry and hard, but not dangerous to eat. SLIDE 19 Ready-To-Eat Foods Ready-to-Eat (RTE) foods are those that are safe to eat as they are and don t require any additional preparation. They can be potentially hazardous or non-hazardous. Lunchmeat and milk are examples of RTE foods that are also potentially hazardous, meaning they need to be controlled by temperature or time to inhibit bacterial growth. A whole apple is a RTE food that is non-hazardous. 4

5 Ready-To-Eat (RTE,) potentially hazardous foods can be easily contaminated and must be handled VERY carefully because there isn t a killing step (killing bacteria by cooking, for example,) between prep and serving. Therefore Keep unwrapped baked goods under a shield. At home or in the church kitchen, keep hazardous foods away from RTE foods to avoid cross-contamination. (For example raw chicken is a hazardous food, but before it is served it will be cooked to a temperature that kills any bacteria. A plate of raw chicken on a top shelf could drip down onto a bowl of washed cherry tomatoes on a lower shelf. The chicken will be served cooked and safe to eat, but the tomatoes might be served as is and therefore unsafe.) ALSO do not mix old RTE potentially hazardous food (such as dairy opened yesterday,) and new RTE potentially hazardous food (dairy opened today.) If the creamer carafes at the condiment counter run low on dairy, do not fill up the current carafe. Supplement with a clean carafe and new dairy. (We may also switch to individual dairy servings to avoid waste.) SLIDE 20 Acronym fat tom FAT TOM is a helpful acronym to remember the ideal conditions needed for bacterial growth. This is good to know for everyday food safety, not just in a coffee house. F: Food - Bacteria needs a food source, especially high protein foods A: Acid - Bacteria like neutral acidic foods (or a little acidic) T: Temperature - Bacteria grow especially well in temperatures in the range, especially the range. The range is called the Danger Zone. T: Time - Bacteria grow exponentially (very, very quickly and in greater numbers,) if left in the Danger Zone for greater than 2 hours. O: Bacteria like oxygen M: Bacteria like moisture, especially foods that are 86+% in moisture content SLIDE 21 Major rule for food safety A MAJOR cause of food contamination is abuse of the temperature and time rules. SIMPLE RULE TO FOOD SAFETY: Keep hot food hot and cold food cold. We keep milk and halfin-half under 41 0 in the creamer carafes or in a refrigerator, keep frothed milk hot, over 135 0, and keep utensils that touch dairy either in hot water or in running water. SLIDE 22 - Chart Interesting chart that illustrates high protein foods, such as milk, meat and eggs, are Ph ideal for bacterial growth. SLIDE 23 Proper Storage (And Dating) Prevents Temp Abuse EQUIPMENT TEMPERATURE: When you remove dairy from the refrigerator, check its temperature (both the refrigerator s temp and the milk s temp,) by looking at the thermometer IN the refrigerator. If it is above 38 0, contact a ministry manager. 5

6 PROPER DAIRY DATING: Three dates are important when handling dairy: 1) the bottler s stamped exp date, 2) the date we open it, and 3) seven days after dairy is opened. Milk is discarded by its expiration date even if unopened. Once opened, dairy is good for use up to 7 days and is discarded after that. Day 1 is the date it is opened. (So milk opened on Sunday can be used throughout the week and the following Saturday, but NOT the following Sunday.) Immediately upon opening dairy, write the current date on the container with a marker. Dairy removed from refrigeration is held and is subject to both time and temperature abuse. We can keep held dairy in a carafe for a total of 4 hours, so the time it is removed must be recorded on its containers label. Within those 4 hours, at the end of coffee service, we can use a thermometer to temp any leftover held dairy. If it is below 41 0 we record remaining time, return it to the refrigerator and use it again (within those 7 days and up to the 4 hour limit.) CLEANING SUPPLIES: ALWAYS put cleaners on the bottom shelf. NEVER put them on the same shelf as food. Question: Why don t we put it on the top shelf, like you might do at home to keep away from children? Answer: Children under 14 aren t allowed in a commercial kitchen, so keeping cleaners away from children isn t necessary. However, cleaners can leak over food and contaminate it or a label might be misread and mistaken for food. SLIDE 24 LAB: Calibrate Thermometer LAB: Simple concept, but read lab carefully. All thermometers should be calibrated regularly to assure proper usage, but we also re-calibrate if it falls on the floor or is shaken. Thermometers can also be tested in boiling water, but icy water is safer and easier. Ask for demonstration. SLIDE 25- Listeria Listeria causes serious symptoms, and can cause miscarriage in pregnant women. It can live in cold temperatures, which means it can be carried into a refrigerator on the bottom of a milk crate that touched the ground. Concern for Listeria is the main reason that milk has a 7-day shelf life after it has been opened. SLIDE 26- Staphylococcus Staphylococcus exists on the skin of up to 50% of all healthy people and is still present after washing hands. It can be transferred to hands after touching nose. It is a very important reason to wash hands well AND wear gloves when working with READY TO EAT (RTE) food. You can be a carrier without being sick. SLIDE 27 BIG 8 Allergens Our baker identifies which of any BIG 8 ALLERGENS are present in the baked goods we serve and our café has a sign that indicates our baked goods could contain allergens. Memorize the 8 allergens. Patrons should know if they have allergies and are responsible to tell us that. We use deli paper (rather than tongs,) to pick up any baked goods for patrons who tell us they have an allergy. If a patron indicates they have a severe allergy, recommend they not eat our baked goods. You need to be able to recognize when someone is having an allergic reaction. Woodside has a first response medical team at Extension

7 SLIDE 28 Healthy Volunteer Forms Complete the health department s Forms 1-A and 1-B and return it to the coffeehouse manager. 1-A explains serious illness symptoms of which you need to be aware, and 1-B states that you understand you will not serve if you have been diagnosed with any of them. Of the many food-born illnesses, 5 are especially nasty. If you are diagnosed with one of them, you could be a carrier before you feel symptoms THAT is why you are asked to wash your hands and put on gloves when handling Bridges baked goods or putting lids on coffee cups. After you experience symptoms, (basically severe diarrhea, vomiting, nausea, possibly chills, fever, muscle aches, etc.,) you can still be contagious for several days afterward, even though you may feel better. In the case of Hepatitis A, you could be contagious for weeks and may not be able to serve in the café for awhile. SLIDES 29 - Big 5 Food Born Illnesses Two are viruses (Hepatitis A and Norovirus,) the others are bacteria. Remember that since you can be contagious from an illness before symptoms present themselves, always wash hands and use gloves before handling RTE food or cup lids. SLIDE 30 - Norovirus Slide illustrates the one virus (NOROVIRUS) that could be the most serious for Woodside. Because Norovirus comes on quickly and is gone within 1-2 days, people often don t go to the doctor and think that because they feel better, they are ok. However, they can be contagious for up to 7 days afterward becoming ill. And, it is VERY contagious so people can pick it up from objects such as stair railings, door handles, etc. again, a reason to wear gloves when handling coffee cup lids and RTE foods. SLIDE 31 Symptoms We Can t Ignore These symptoms may exclude or restrict your ability to serve in the coffeehouse. If you feel rotten, then you don t want to be at church, so please stay home and take care of yourself! Mild allergy symptoms or a simple cut does not restrict you from serving. You can put a waterproof band-aid on a simple cut and wear a glove. However, an infected cut with ooze will exclude you because of Hepatitis A concerns. If you have these symptoms, just call or the manager and discuss your situation. SLIDE 32 Proper Sanitizing Sanitize food prep and food-serving surfaces BEFORE and AFTER they are used with QUAT. (Fill a marked, red bucket with clean QUAT from the SANITIZING sink in the Prep Room. Use a clean white towel.) Do not put QUAT buckets on counter or floor. We are required to sanitize anything that touches dairy (refrigerator, utensils, etc.) every 4 hours, but because the Troy campus café is open 5 hours on Sunday morning, we choose to 7

8 sanitize mid-way, at 10am. Review: we sanitize when we OPEN, at 10am, & at CLOSING. Keep purses off counters. It is such a common thing to do that we often don t realize where we put them. The bottom of your purse has whatever germs it has touched. We will cover how to use a 3-compartment sink during your hands-on training. Remember to use hot soapy water in sink 1, hot rinse water in sink 2, and QUAT sanitizer with room-temperature water in sink 3. We always have an alternative sanitizer, chlorine bleach, available in case we run out of QUAT (ammonia.) Testing strips for chlorine bleach are always available in prep room. Although QUAT, our sanitizer of choice, is good for 4 hours, the QUAT in your red bucket can become dirty (usually milky) when the sanitizing towel is frequently used - and surfaces can pick up the residue. When that happens, dump the bucket s QUAT either in the café s dump sink or in the Prep Room s empty Wash Sink or Rinse Sink (NOT in the clean QUAT.) Replenish your supply with clean QUAT from the Sanitizing sink. Get a clean towel and put the used sanitizing towel in the grey, dirty rags bin. SLIDE 33 LAB using QUAT test strips LAB: You need to know how to test QUAT sanitizing solution to see if it is still effective. QUAT is good for 4 hours, but can become ineffective if mixed with hot water or detergent. Test strips are stored on bottom shelf of Dirty Wares Table in Prep Room. Ask team leader or café manager to demonstrate QUAT testing. Bleach as a sanitizer is an acceptable alternative. Bleach and its test strips are also stored on bottom shelf of Dirty Wares Table. SLIDES 34 REVIEW Four most important food safety rules. REVIEW: Do you remember what they are? SLIDES 35, 36, 37 & 38 Knowing and following these 4 safety rules are the most important part of this training! SLIDES 39, 40, 41, 42 & 43: What went wrong? Good group activity. Read through each one and look for clues that tell you What went wrong? Then read answer. Notice that two problems occurred that made the situation serious. Feel free to discuss these situations with your Manager if it is unclear. SLIDE 44 THANKS! Thank you for serving in Woodside s Bridges Coffee Ministry! Complete the QUIZ, sign the form and return to coffeehouse manager or team leader. 8