Topic: Preventing Cross-Contamination WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable state or local health department regulations. WHAT YOU GET Four interactive activities (approximately 10 minutes each) -- demonstrations, practice and discussions Handout: recap of key points Short quiz Attendance roster WHAT YOU NEED - TRAINING RESOURCES TO CONSIDER www.servsafe.com Register as a ServSafe user, access the Food Safety Resource Center and download FREE posters, quizzes, fact sheets and activities: 1. Cleaning vs Sanitizing Poster and quiz 2. Preventing Cross-Contamination during Storage Fact sheet ServSafe Purchasing, Receiving, & Storage : DVD optional (use entegra discount at ServSafe.com) ServSafe Facilities, Cleaning, Sanitizing and Pest Management : DVD optional (use entegra discount at ServSafe.com) ServSafe Introduction to Food Safety : DVD optional (use entegra discount at ServSafe.com) The Why, The When, and The How Handwashing Leadership Forum: DVD optional (use entegra discount at ServSafe.com) ServSafe Essentials, 5 th Edition: Cross-Contamination-pages: 1.6, 1.7, 3.8, 5.3, 5.8, 5.11, 6.11, 7.2, 7.3, 7.5, 8.2, 9.3, 10.2. Prevention: 3.8, 5.3, 6.11 ServSafe Manager, 6 th Edition: Cross-Contamination-pages: 1.5, 4.3, 5.10 Prevention:4.9, 5.10 HOW TO USE Back to Basics Use for groups or "one-on-one" training. Use one activity per week or combine two or more activities. Keep a training record on file (training topic, date, attendees) or use the attached sample tracking sheet. Use this material for future training. File it in a 3-ring binder or accordion file for easy reference.
Topic: Preventing Cross-contamination EXPLAIN: Cross-contamination occurs when harmful microorganisms are transferred from one food product to another through direct contact with equipment, utensils, work surfaces, clothing or hands. This can result in foodborne illness. REVIEW: The steps to take to avoid cross-contamination. TRY THESE ACTIVITIES - ONE EACH WEEK OR COMBINE TWO OR MORE: ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4 Ask employees how to keep raw foods separate from ready-to-eat foods during production. Ask them to name specific examples in their work areas. Answer key: Use separate work stations: 1) for raw meats, poultry or seafood, 2) for readyto-eat foods, i.e., cutting fruits, vegetables, making salads, sandwiches, etc. If there is not sufficient space for separate tables, prepare these items at different times. Assign specific equipment, containers, utensils for raw food of animal origin, ready-to-eat food and produce. Clean and sanitize equipment, containers, utensils used for raw animal foods before using them for cooked or ready-to-eat foods. Ask one or more volunteer(s) to demonstrate how to correctly store raw and ready-to-eat foods in the refrigerator. Answer key: Store ready-to-eat foods above raw meat, poultry, seafood, eggs. Store unwashed produce below ready-to-eat foods and above raw meat, poultry, seafood and eggs. If space allows, store raw foods according to minimum internal cooking temperatures of each item: bottom shelf- poultry, stuffed foods (165ºF/74ºC), 2 nd shelf ground meats, pork, game (155ºF/68ºC), 3 rd shelf veal, lamb, other red meats, seafood, eggs, (145ºF/63ºC). It is best to assign separate areas for raw animal foods, produce, and ready-to-eat foods Ask employees how to use red, white and green cutting boards (what foods to be used for each color) if implemented at your facility. Answer key: Red: raw foods of animal origin. White: Ready-to-Eat foods. Green: washed raw fruits and vegetables. Wood carving stations or customer-built in-line boards in serving areas may vary in color. Review your facility policies for use, sanitation of, and storage of cutting boards. Ask employees to name and/or demonstrate the correct ways of using utensils during preparation and service to prevent cross-contamination. Answer key: A separate utensil for each item for cooking, for serving. Handle of serving utensils doesn t touch food. Serving utensils (and containers) placed so customers hands and clothes can t touch the food. Serving utensils with long handles keep hands away from food. Reminder: Never touch ready-to-eat food with bare hands. Follow up after training: What has been learned? Observe and provide feedback.
Topic: Preventing Cross-contamination DURING STORAGE: Store food on designated shelves: Ready-to-eat foods always ABOVE raw meat, poultry, seafood, shell eggs. Unwashed produce always BELOW ready-to-eat foods and ABOVE raw meat, poultry, seafood and shell eggs. Raw animal foods and unwashed produce not stored next to ready-to-eat foods. DURING PRODUCTION: Keep raw food (meat, poultry, seafood, eggs) separate and away from ready-to-eat food: Never prepare raw foods of animal origin and ready-to-eat foods side by side on the same worktable. Thoroughly clean and sanitize equipment, work tables, containers and utensils after working with raw food. Use the correct color cutting board (as designated by your facility policy): Red- raw meat, poultry, seafood White ready-to-eat foods Green washed raw fruits and vegetables. Use a separate cooking utensil for each item. Never touch ready-to-eat food with bare hands. DURING SERVICE: Select the proper serving utensils: A separate utensil for each item. A handle long enough to keep hands away from food. Place serving utensils properly: Handle does not touch food Customer s hands and clothes cannot touch the food Replace serving utensils with a clean one: If dropped If soiled with dried on food Never touch ready-to-eat food with bare hands. Date products for proper rotation. Store at least 6 off the floor and away from walls. Keep products in original package or in tightly covered, clearly labeled containers.
SHORT QUIZ Preventing Cross-Contamination Circle either True or False 1. True False I am getting ready to cut fresh vegetables for the beef stew and can t find our green cutting board. I will just take the red board from the prep table and rinse it off. That should be okay because the vegetables will be cooked. 2. True False John and I share a work table. He is cutting raw fish and I am making cold sandwiches for the deli. This is not a food safety problem because I am making sandwiches on the white board and he is using a red cutting board. 3. True False There is only one prep table in our small kitchen. The best way to keep raw meats, poultry and seafood away from ready-to eat foods is to prepare those items at different times. 4. True False Serving utensils should always be placed directly in the food, with the handle out, not set on top of the food. 5. True False A large case of unwashed lettuce is on the bottom shelf in the refrigerator. It s OK to thaw frozen ground beef on the shelf above the unwashed lettuce because the ground beef is on a sheet pan.
SHORT QUIZ Preventing Cross-Contamination 1. True False I am getting ready to cut fresh vegetables for the beef stew and can t find our green cutting board. I will just take the red board from the prep table and rinse it off. That should be okay because the vegetables will be cooked. False: Just rinsing a board (without thorough washing, rinsing and sanitizing) will not remove all disease-causing microorganisms. Cooking the vegetables in the beef stew may not destroy the microorganisms either if, for example, the board was used to prep raw chicken. Remember that chicken requires a higher temperature (165ºF/74ºC) to destroy harmful bacteria than beef stew (145ºF/63ºC). 2. True False John and I share a work table. He is cutting raw fish and I am making cold sandwiches for the deli. This is not a food safety problem because I am making sandwiches on the white board and he is using a red cutting board. False: When you are working side by side, there is still a chance that juices from the raw meat could spill onto your work space, cutting board, knife, sandwiches or hands. 3. True False There is only one prep table in our small kitchen. The best way to keep raw meats, poultry and seafood away from ready-to eat foods is to prepare those items at different times. True: This is a good solution, as long as the prep table is thoroughly cleaned and sanitized after using it to prepare raw meat. 4. True False Serving utensils should always be placed directly in the food, with the handle out, not set on top of the food. True: If a serving utensil is placed directly on top of the food, then the food can become contaminated by the hand that has touched the handle of the utensil. 5. True False A large case of unwashed lettuce is on the bottom shelf in the refrigerator. It s OK to thaw frozen ground beef on the shelf above the unwashed lettuce because the ground beef is on a sheet pan. False: Juices from the ground beef could leak or splatter into the lettuce. Since lettuce would be used as a ready-to-eat food, after washing, any harmful bacteria from the meat juices would not be destroyed.
ATTENDANCE ROSTER Date: Trainer's Name/Topic: Name of Attendees: