Cross Contamina on. September September Training Guide & Requirements Food Safety and Sanita on Monthly Training

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1 Food Safety and Sanita on Monthly Training September 2016 Cross Contamina on September 2016 Food Services Division In This Issue Training Guide & Requirements This training packet includes: Topic of the Month Spotlight on Safety Fresh Facts Sign in Sheet Quiz and Answer Key Food Services Manager or Sr. Food Service Worker duties: 1. Allocate minutes each month to conduct training 2. Conduct a separate 5 minute breakout session on the Spotlight on Safety topic once or twice a month 3. Trainings must be completed each month 4. File all training materials in the Safety & Sanitation Box 5. Store training materials with end of year files at the end of the school year All employees must: Complete the survey on the Food Services website to indicate that training is complete Sign the 2 part sign in sheet. Once for the Monthly Safety & Sanitation training and another on the other column for the Spotlight on Safety breakout session Cross Contamination Cross contamination can happen at almost any point in the flow of food. Learn to identify how and where it can happen, and methods to prevent it. Spotlight on Safety Prepare your kitchen for the County of Los Angeles Department of Health Services, Food Official Inspection Report by completing the Monthly Cafeteria Sanitation Checklist. Bonus: Learn about the Disaster Service Workers and their responsibilities. la.lausd.net

2 Cross Contamina on September What is Cross Contamination? Cross Contamina on is the transfer of microorganisms from one food or surface to another such as: Hands to Food Food to Food Equipment to Food FRESH FACTS 1 6 in PEOPLE People Cross contamina on can happen at almost any point in the flow of food. When you know how and where it can happen, it is fairly easy to prevent. Crea ng barriers between food products, either by physical or procedural means, will help to prevent cross contamina on during food prepara on. Get Food Poisoning Each Year. EACH YEAR FRESH FACTS Every year in America, 48 million people PEOPLE GET get foodborne FOODBORNE illnesses, ILLNESS 128,000 individuals are hospitalized and 3,000 people die. Foodborne illnesses Source: cost 128, MILLION INDIVIDUALS ARE HOSPITALIZED 1.56 BILLION 3,000 PEOPLE DIE FROM FOODBORNE ILNESS COST PER YEAR How can Cross Contamina on be Prevented During Food Prepara on? Prevent hands to food cross contamina on. Use proper hand washing procedures to wash hands and exposed arms before preparing or handling food, or at any me the hands may have become contaminated. Do not use bare hands to handle cooked or ready to eat foods. Always use gloves, deli ssues, and/or suitable utensils during prepara on and service. Prevent food to food cross contamina on. Prepare ready to eat food and foods that require cooking at different mes. For example, in kitchens with limited space, prepare salads in the early morning. Clean and sani ze the work surfaces and utensils. Pan meat items later in the morning. If possible, use completely separate areas to prepare ready toeat and cooked foods. Do not allow raw food to touch or drip fluids onto cooked or ready to eat foods. Purchase food items from approved suppliers that don t require much prepping or handling such as pre shredded le uce instead of whole heads of le uce, or pre sliced cucumbers instead of whole. Prevent equipment to food cross contamina on. Wash, rinse, and sani ze any pots, pans, bowls, can opener blades, blender paddles, or utensils. Use only food grade bags to cover equipment when not in use. Black trash bags are for trash and are NOT food grade. Store equipment away from chemicals in food grade containers. If possible, assign specific equipment to each type of food product.

3 Cross Contamina on September DID YOU KNOW? Cross Contamina on 19% of foodborne illness are caused by cross contamina on. How can Cross Contamina on be Prevented During Service? Always use suitable utensils when handling cooked or ready to eat food. Use deli ssue, foil wrap, dishers, spoons, tongs, and spatulas. Do not use bare hands to handle cooked or readyto eat foods. Always wear single use gloves. Do not use disposable wipes for any purpose other than cleaning up spills. Hold hot foods at 135 F or higher and cold foods at 41 F or lower. Preven ng Contamina on at Fruit, Vegetable and Food Bars: Place all unwrapped and uncovered food under sneeze guards. Provide a clean and sani zed utensil for each container on the food bar. When replenishing the bar, replace used containers of food with clean containers. Do not empty le over food from a used container into a clean container. Show customers how to properly use utensils at the bar and store ea ng utensils with the handles up or use pre packaged utensils. Do not allow customers to eat or sample food at the bar. Discard ALL le over food on the bar at the end of service. DID YOU KNOW? Reducing foodborne illness by 10% would keep about 5 million Americans from ge ng sick each year. This includes all: Wrapped or unwrapped items that were previously handled and/or wrapped by a foodservice employee (such as sliced deli meat or cheese) Produce Pre wrapped shelf stable items (i.e. crackers, sunflower seeds, etc.)

4 Cross Contamina on September When to Wash, Rinse, and Sani ze: Food Contact Surfaces of Sinks, Tables, Serving Counters, Utensils, Thermometers, Carts, Racks, and Sta onary Equipment. Before and a er each use. Any me you begin working with another type of food. Any me you are interrupted during a task and the tools or items you have been working with may have been contaminated. At four hour intervals, if the items are in constant use. Spotlight on Safety Monthly Cafeteria Sanita on Checklists Food Service Managers or Senior Food Service Workers must complete a Monthly Cafeteria Sanita on Checklist Form # The list includes 43 items that will be reviewed. In addi on, temperatures must be noted for refrigera on equipment and hot food items served that day. Please review the a ached form with your workers and familiarize them with all of the items. A cafeteria worker or the cafeteria manager conducts the sanita on facility inspec on. Rotate the assignment among cafeteria staff. The cafeteria manager should review, verify, and sign the document. A copy must be kept in the cafeteria safety box. In addi on to the Monthly Cafeteria Sanita on Checklist, The County of Los Angeles Department of Health Services, Environmental Health sec on also conducts a Food Official Inspec on Report and issues Health Permits. The Monthly Cafeteria Sanita on Checklist Form can be found in the Café LA website under the Training & Resources tab. Who Are Disaster Service Workers? The California Government Code, Title 1, Division 4, Chapter 8, Sec on 3100, declares all public employees to be Disaster Service Workers. During a disaster, such as an earthquake, persons in command or the law may assign Disaster Service Workers to disaster service ac vi es. Disaster Service Workers at the school site help protect the health and safety of students during a disaster. This law applies to public school employees when there is a local emergency; there is a state emergency; or there is a federal disaster. When there is a disaster, school employees including cafeteria workers may be required to stay at school to serve as Disaster Service Workers. Therefore, it is important that all cafeteria employees prepare their families at home in advance for any disaster. Your family should have a plan to follow when there is a disaster, whether you are at home or not. When all students at school are reunited with their parents, the responsibility of Disaster Service Workers is complete and school employees may be released to reunite with their families.

5 Cross Contamina on September QUIZ: CROSS CONTAMINATION AND ITS PREVENTION Select the best answer. There is only 1 correct answer per ques on. 1. All of the following prac ces can help prevent cross contamina on during food prepara on except: A. Panning meat items at a separate me from ready to eat foods B. Assigning specific equipment to each type of food product C. Using proper recipes for preparing foods D. Using specific storage containers for specific foods 2. An establishment should do all of the following to prevent contamina on except: A. Storing food away from chemicals B. Keeping highly acidic food separate from other types of food C. Purchasing food from approved suppliers D. Using food grade containers 3. Which of the following does not prevent equipment to food cross contamina on? A. Wash, rinse, and sani ze any pots, pans, bowls, can opener blades, blender paddles, or utensils B. Do not cover the equipment when not in use C. Assign specific equipment to each type of food product D. Store equipment away from chemicals 4. One of the following is a proper prac ce to prevent cross contamina on: A. Purchase food items that do not require much prepping or handling B. Using bare hands to serve ready to eat foods C. Allowing customers to taste free samples from a food bar D. Not cleaning and sani zing a work sta on a er more than 4 hours of use 5. Food contact surfaces, utensils, and equipment should be cleaned: A. Once a day B. As o en as possible C. A er each use D. When there is a health inspector present Quiz con nued on the next page...

6 Cross Contamina on September QUIZ: CROSS CONTAMINATION AND ITS PREVENTION Select the best answer. There is only 1 correct answer per ques on. 6. Who conducts the Food Official Inspec on Report? A. Area Food Services Supervisor B. County of Los Angeles Department of Health Services C. Food Service Manager D. Principal 7. When there is a disaster, school employees including cafeteria workers, may be required to stay at school to serve as. A. Firefighters B. Disaster Service Workers C. Doctors D. Nurses 8. Cross contamina on occurs when fluids from drips onto cooked or ready to eat foods. A. Vinegar B. Oil C. Water D. Raw Food 9. How can cross contamina on be prevented for hands to food contact during food prepara on? A. Immediately prepare food a er taking out the trash bins B. Use bare hands to handle cooked or ready to eat foods C. Preparing food with torn gloves D. Using proper hand washing procedures 10. Cross Contamina on is the transfer of from one food or surface to another. A. Microorganisms B. Dishwashing soap C. Glass D. Sani zer solu on Answers 1. C 2. B 3. B 4. A 5. C 6.B 7. B 8. D 9. D 10. A