Serving Safe Food in Child Care

Serving Safe Food in Child Care National Food Service Management Institute The University of Mississippi 2010

This project has been funded at least in part with Federal funds from the U. S. Department of Agriculture, Food and Nutrition Service through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U. S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U. S. government. The University of Mississippi is an EEO/TitleVI/Title IX/Section 504/ADA/ADEA Employer. 2010, National Food Service Management Institute, The University of Mississippi Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use providing the following credit is included Suggested Reference Citation: National Food Service Management Institute. (2010). Serving safe food in child care course workbook. University, MS: Author. The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact nfsmi@olemiss.edu. National Food Service Management Institute ii

National Food Service Management Institute The University of Mississippi Building the Future Through Child Nutrition The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the National Food Service Management Institute is to improve the operation of child nutrition programs through research, education and training, and information dissemination. MISSION The mission of the National Food Service Management Institute is to provide information and services that promote the continuous improvement of child nutrition programs. VISION The vision of the National Food Service Management Institute is to be the leader in providing education, research, and resources to promote excellence in child nutrition programs. CONTACT INFORMATION Headquarters The University of Mississippi Phone: 800-321-3054 Fax: 800-321-3061 www.nfsmi.org Education and Training Division Information Services Division The University of Mississippi 6 Jeanette Phillips Drive P.O. Drawer 188 University, MS 38677-0188 Applied Research Division The University of Southern Mississippi 118 College Drive #10077 Hattiesburg, MS 39406-0001 Phone: 601-266-5773 Fax: 888-262-9631 National Food Service Management Institute iii

Serving Safe Food in Child Care Table of Contents Course Checklist...1 Lesson 1: Clean...4 Lesson 2: Separate...32 Lesson 3: Cook...49 Lesson 4: Chill...67 National Food Service Management Institute iv

Serving Safe Food in Child Care Course Checklist Instructions: Use this checklist to track your progress through the course. In the blanks provided, write the date that each assignment is completed. Introduction 1. Set a schedule for completing the course. 2. Secure a 3-ring binder to hold your course workbook. 3. Gather a pen or pencil and note paper. Lesson 1: Clean 1. Lesson 1 Pre-Quiz 2. Cleaning and Sanitizing in My Child Care Activity Sheet 3. Personal Hygiene Case Study (Interactive Activity or Activity Sheet) 4. Wash Your Hands Video Viewing Guide 5. Lesson 1 Post-Quiz National Food Service Management Institute 1

Serving Safe Food in Child Care Course Checklist, continued Lesson 2: Separate 1. Lesson 2 Pre-Quiz 2. Preventing Contamination in My Child Care Activity Sheet 3. Ways Food Can Be Contaminated Activity Sheet 4. Review of Fact Sheets about Preventing Contamination 5. Refrigerator Shelves Activity (Interactive Activity or Activity Sheet) 6. Storing Chemicals Activity (Interactive Activity or Activity Sheet) 7. Lesson 2 Post-Quiz Lesson 3: Cook 1. Lesson 3 Pre-Quiz 2. Checking Temperatures in My Child Care Activity Sheet 3. Using Thermometers Video Viewing Guide 4. Internal Temperatures Activity (Interactive Activity or Activity Sheet) 5. Calibrating Thermometers Video Viewing Guide 6. Calibrating Thermometers Activity 7. Fib or Fact Activity (Interactive Activity or Activity Sheet) 8. Lesson 3 Post-Quiz National Food Service Management Institute 2

Serving Safe Food in Child Care Course Checklist, continued Lesson 4: Chill 1. Lesson 4 Pre-Quiz 2. Chilling in My Child Care Activity Sheet 3. Temperature Danger Zone Activity Sheet 4. Thawing Food Activity Sheet 5. Methods for Maintaining Cold Food Temperatures Activity Sheet 6. Cooling Food Video Viewing Guide 7. Fib or Fact Activity (Interactive Activity or Activity Sheet) 8. Lesson 4 Post-Quiz 9. Certificate of Completion for Serving Safe Food in Child Care Your signature Date National Food Service Management Institute 3

Lesson 1: Clean Lesson 1: Clean Lesson Introduction and Learner Objectives...5 Cleaning and Sanitizing in My Child Care Activity Sheet...6 Personal Hygiene Case Study...7 Personal Hygiene Fact Sheet...8 Personal Hygiene Sample SOP...10 Wash Your Hands Video Viewing Guide...12 Washing Hands Sample SOP...14 Handwashing Fact Sheet...16 Food Safety Mini-Poster: Remember to Wash Hands...18 Food Safety Mini-Poster: Drown a Germ Wash Your Hands...19 Steps in Cleaning and Sanitizing Activity Sheet...20 Cleaning and Sanitizing Food Contact Surfaces Sample SOP...21 Cleaning and Sanitizing Fact Sheet...24 Manual Dishwashing Fact Sheet...26 Mechanical Dishwashing Fact Sheet...28 Dishmachine Cleaning and Sanitizing Log...30 Resources and References...31 National Food Service Management Institute 4

Lesson 1: Clean Lesson Introduction and Learner Objectives One of the fundamental requirements of any foodservice operation is cleanliness not only of the facility but of the employees. Personal hygiene and handwashing are important procedures for employees to follow. In addition, employees must know how to appropriately clean and sanitize food contact surfaces, dishes, and equipment. At the end of this lesson, participants will be able to: 1. Use personal hygiene practices appropriate for employees in child care facilities. 2. List times when hands should be washed. 3. Demonstrate proper handwashing procedures. 4. Follow correct procedures for cleaning and sanitizing food contact surfaces, dishes, and equipment. National Food Service Management Institute 5

Lesson 1: Clean Cleaning and Sanitizing in My Child Care Activity Sheet Instructions: Make a list below of practices currently used to clean and sanitize in your child care. Remember to include personal hygiene practices and handwashing. National Food Service Management Institute 6

Lesson 1: Clean Personal Hygiene Case Study Instructions: Review the case study below related to personal hygiene. Circle the correct practices and underline poor practices. Note: This activity is also provided as an interactive activity with feedback in Lesson 1 of Serving Safe Food in Child Care Web-based Course. Sally is a food service assistant for Happy Day Child Care Center. Sally arrives at work and is preparing to make breakfast. She arrives to work in a clean uniform. The only jewelry she wears is a plain wedding band. She places a hair net on her head that restrains most of her hair. She then washes her hands in the designated handwashing sink. For breakfast, Sally is preparing oatmeal, banana halves, and milk. She gathers the ingredients she needs and fills a pot to boil water for oatmeal. In the meantime, she washes the bananas and cuts them in half. Sally accidentally cuts her finger with a knife. The finger bleeds, but the cut is very minor. Sally put on single-use gloves and continues cutting the bananas. Sally then finishes preparing the oatmeal. She wants to make sure that the flavor of the oatmeal is appealing, so she tastes a sample. She uses a spoon to taste the oatmeal while standing over the pot in case the spoon drips. She then places the spoon on the counter where she is working. Sally then washes her hands and puts on new gloves. She pours the milk and portions the oatmeal in bowls. She is ready to serve breakfast. National Food Service Management Institute 7

Lesson 1: Clean National Food Service Management Institute 8

Lesson 1: Clean National Food Service Management Institute 9

Lesson 1: Clean Personal Hygiene (Sample SOP) PURPOSE: To prevent contamination of food by foodservice employees. SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food. KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow state or local health department requirements. 3. Follow the Employee Health Policy. (Employee health policy is not included in this resource.) 4. Report to work in good health, clean, and dressed in clean attire. 5. Change apron when it becomes soiled. 6. Wash hands properly, frequently, and at the appropriate times. 7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough. 8. Avoid wearing artificial fingernails and fingernail polish. 9. Wear single-use gloves if artificial fingernails or fingernail polish are worn. 10. Do not wear any jewelry except for a plain ring such as a wedding band. 11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must be worn. 12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot or stall and a single-use glove. 13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated. 14. Taste food the correct way: Place a small amount of food into a separate container. Step away from exposed food and food contact surfaces. Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon that has already been used for tasting. Wash hands immediately. 15. Wear suitable and effective hair restraints while in the kitchen. National Food Service Management Institute 10

Lesson 1: Clean Personal Hygiene, continued (Sample SOP) MONITORING: A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP. The designated foodservice employee will monitor that all foodservice employees are adhering to the personal hygiene policy during all hours of operation. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard affected food. VERIFICATION AND RECORD KEEPING: The foodservice manager will verify that foodservice employees are following this SOP by visually observing the employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily. Foodservice employees will record any discarded food on the Damaged or Discarded Product Log. The Food Safety Checklist and Damaged or Discarded Product Logs are to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Source: U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2005). HACCP-based standard operating procedures. University, MS: Author. National Food Service Management Institute 11

Lesson 1: Clean Wash Your Hands Video Viewing Guide Instructions: As you view the video, Wash Your Hands, look for examples of when hands are washed and how hands are washed. Record them on the form below. When Hands Were Washed How Hands Were Washed Source: National Food Service Management Institute. (2009). Serving it safe trainer s guide. University, MS: Author. National Food Service Management Institute 12

Lesson 1: Clean Answers to Wash Your Hands Video Viewing Guide When Hands Were Washed After sneezing When reporting to work After using the restroom Before putting on gloves After taking off gloves Before food preparation After putting ground beef in tilting skillet After handling money After cleaning After taking out the garbage After handling dirty dishes How Hands Were Washed Used soap Rubbed soapy water up to elbows Used warm, running water Washed for 20 seconds Rubbed hands together Rubbed between fingers Used single-use disposable towels to dry Turned off faucet with disposable towel Used foot pedal on trash can to dispose of paper towel Used paper towel to open door Source: National Food Service Management Institute. (2009). Serving it safe trainer s guide. University, MS: Author. National Food Service Management Institute 13

Lesson 1: Clean Washing Hands (Sample SOP) PURPOSE: To prevent foodborne illness by contaminated hands. SCOPE: This procedure applies to anyone who handles, prepares, and serves food. KEY WORDS: Handwashing, Cross-Contamination INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow state or local health department requirements. 3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms. 4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing. 5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each handwashing sink or near the door in restrooms. 6. Keep handwashing sinks accessible anytime employees are present. 7. Wash hands: Before starting work During food preparation When moving from one food preparation area to another Before putting on or changing gloves After using the toilet After sneezing, coughing, or using a handkerchief or tissue After touching hair, face, or body After smoking, eating, drinking, or chewing gum or tobacco After handling raw meats, poultry, or fish After any clean up activity such as sweeping, mopping, or wiping counters After touching dirty dishes, equipment, or utensils After handling trash After handling money After any time the hands may become contaminated National Food Service Management Institute 14

Lesson 1: Clean Washing Hands, continued (Sample SOP) INSTRUCTIONS, continued: 8. Follow proper handwashing procedures as indicated below: Wet hands and forearms with warm, running water at least 100 o F and apply soap. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds. Rinse thoroughly under warm running water for 5-10 seconds. Dry hands and forearms thoroughly with single-use paper towels. Dry hands for at least 30 seconds if using a warm air hand dryer. Turn off water using paper towels. Use paper towel to open door when exiting the restroom. 9. Follow FDA recommendations when using hand sanitizers. These recommendations are as follows: Use hand sanitizers only after hands have been properly washed and dried. Use only hand sanitizers that comply with the 2001 FDA Food Code. Confirm with the manufacturers that the hand sanitizers used meet these requirements. Use hand sanitizers in the manner specified by the manufacturer. MONITORING: 1. A designated employee will visually observe the handwashing practices of the foodservice staff during all hours of operation. 2. The designated employee will visually observe that handwashing sinks are properly supplied during all hours of operation. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Ask employees that are observed not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately. 3. Retrain employee to ensure proper handwashing procedure. VERIFICATION AND RECORD KEEPING: The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified. The Food Safety Checklist is to be kept on file for a minimum of 1 year. National Food Service Management Institute 15

Lesson 1: Clean Washing Hands, continued (Sample SOP) DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Source: U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2005). HACCP-based standard operating procedures. University, MS: Author. National Food Service Management Institute 16

Lesson 1: Clean National Food Service Management Institute 17

Lesson 1: Clean National Food Service Management Institute 18

Lesson 1: Clean National Food Service Management Institute 19

Lesson 1: Clean National Food Service Management Institute 20

Lesson 1: Clean Steps in Cleaning and Sanitizing Activity Sheet Instructions: Use this activity sheet to take notes about the three steps in cleaning and sanitizing as you learn about them in Lesson 1. Source: National Food Service Management Institute. (2009). Serving it safe trainer s guide. University, MS: Author. National Food Service Management Institute 21

Lesson 1: Clean Cleaning and Sanitizing Food Contact Surfaces (Sample SOP) PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. SCOPE: This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Food Contact Surface, Cleaning, Sanitizing INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow state or local health department requirements. 3. Follow manufacturer s instructions regarding the use and maintenance of equipment and use of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP. 4. If state or local requirements are based on the 2009 FDA Food Code, wash, rinse, and sanitize foo d contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment: Before each use Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, and poultry Any tim e contamination occurs or is suspected 5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment using the following procedure: Wash surface with detergent solution. Rinse surface with clean water. Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer s label. Place wet items in a manner to allow air drying. 6. If a 3-compartment sink is used, setup and use the sink in the following manner: In the first compartment, wash with a clean detergent solution at or above 110 o F or at the temperature specified by the detergent manufacturer. In the second compartment, rinse with clean water. In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer s label or by immersing in hot water at or above 171 o F for 30 seconds. Test the chemical sanitizer concentration by using an appropriate test kit. National Food Service Management Institute 22

Lesson 1: Clean Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP) INSTRUCTIONS, continued: 7. If a dishmachine is used: Check with the dishmachine manufacturer to verify that the information on the data plate is correct. Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable. Follow manufacturer s instructions for use. Ensure that food contact surfaces reach a surface temperature of 160 o F or above if using hot water to sanitize. MONITORING: Foodservice employees will: 1. During all hours of operation, visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean. 2. In a 3-compartment sink, on a daily basis: Visually monitor that the water in each compartment is clean. Take the water temperature in the first compartment of the sink by using a calibrated thermometer. If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test kit for the chemical. If using hot water to sanitize, use a calibrated thermometer to measure the water temperature. Refer to Using and Calibrating Thermometers SOPs. 3. In a dishmachine, on a daily basis: Visually monitor that the water and the interior parts of the machine are clean and free of debris. Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating according to the data plate. For hot water sanitizing dishmachine, ensure that food contact surfaces are reaching the appropriate temperature by placing a piece of heat sensitive tape on a smallware item or a maximum registering thermometer on a rack and running the item or rack through the dishmachine. For chemical sanitizing dishmachine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit. National Food Service Management Institute 23

Lesson 1: Clean Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP) CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is discovered that the surfaces were not properly sanitized. Discard food that comes in contact with food contact surfaces that have not been sanitized properly. 3. In a 3-compartment sink: Drain and refill compartments periodically and as needed to keep the water clean. Adjust the water temperature by adding hot water until the desired temperature is reached. Add more sanitizer or water, as appropriate, until the proper concentration is achieved. 4. In a dishmachine: Drain and refill the machine periodically and as needed to keep the water clean. Contact the appropriate individual(s) to have the machine repaired if the machine is not reaching the proper wash temperature indicated on the data plate. For a hot water sanitizing dishmachine, retest by running the machine again. If the appropriate surface temperature is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in the 3- compartment sink until the machine is repaired or use disposable single service/single- available. use items if a 3-compartment sink is not For a chemical sanitizing dishmachine, check the level of sanitizer remaining in bulk container. Fill, if needed. Prime the machine according to the manufacturer s instructions to ensure that the sanitizer is being pumped through the machine. Retest. If the proper sanitizer concentration level is not achieved, stop using the machine and contact the appropriate individual(s) to have it repaired. Use a 3-compartment sink to wash, rinse, and sanitize until the machine is repaired. VERIFICATION AND RECORD KEEPING: Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log will be kept on file for at least 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Source: U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2005). HACCP-based standard operating procedures. University, MS: Author. National Food Service Management Institute 24

Lesson 1: Clean National Food Service Management Institute 25

Lesson 1: Clean National Food Service Management Institute 26

Lesson 1: Clean National Food Service Management Institute 27

Lesson 1: Clean National Food Service Management Institute 28

Lesson 1: Clean National Food Service Management Institute 29

Lesson 1: Clean National Food Service Management Institute 30

Lesson 1: Clean Dishmachine Cleaning and Sanitizing Log Instructions: Record time, temperatures or sanitizer concentration as appropriate, and any corrective action taken on this form. The foodservice manager will verify that food workers have taken the required information by visually monitoring foodservice employees and preparation procedures during the shift and by reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date and Time Wash Temperature Rinse Temperature Final Rinse (Sanitization) Temperature Heat Sensitive Tape (place here) Sanitizer Concentration (in ppm) Corrective Action Employee Initials Verified By/ Date Source: U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2005). HACCP-based standard operating procedures. University, MS: Author. National Food Service Management Institute 31

Lesson 1: Clean Resources U. S. Department of Agric ulture, Food and Nutrition Service, & National Food Service Management Institute. (2009). Serving it safe (3rd ed.). University, MS: Author. U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2005). HACCP-based standard operating procedures. University, MS: Author. U. S. Department of Health and Human Services Public Health Services, Food and Drug Administration. (2005). FDA food code. Retriev ed Janu ary 8, 2009, from www.c fsan.f da.gov/~dms/fc05-toc.html NOTE: All NFSMI resources are available online at www.nfsmi.org. References U. S. Department of Agriculture, Food and Nutrition Servic e, & Na tional Food Service Management Institute. (2009). Serving it safe (3rd ed.). University, MS: Author. National Restaurant Association Educational Foundation. (2006). ServSafe (4th ed.). Chicago: Author. U. S. Department of Health and Human Services Public Health Services, Food and Drug Administration. (2009). FDA food code. Retrieved March 25, 2010, from www.fda.gov National Food Service Management Institute 32

Lesson 2: Seperate Lesson 2: Separate Lesson Introduction and Learner Objectives... 33 Preventing Contamination in My Child Care Activity Sheet...34 Ways Food Can Be Contaminated Activity Sheet....35 Preventing Contamination During Food Preparation Fact Sheet...36 Using Suitable Utensils When Handling Ready-to-Eat Foods Fact Sheet...38 Refrigerator Shelves Activity Sheet...40 Preventing Contamination During Food Storage Fact Sheet...41 Storing Chemicals Activity Sheet...43 Storing and Using Poisonous or Toxic Chemicals Fact Sheet...44 Resources and References...46 National Food Service Management Institute 33

Lesson 2: Seperate Lesson Introduction and Learner Objectives Research conducted by the U.S. Food and Drug Administration (FDA) shows that prevention of contamination is one food safety practice needing improvement in many foodservice operations. Cross-contamination, or the contamination that occurs when one surface contaminates another, can be controlled by foodservice employees. One way to control contamination is to separate products for example, separating raw foods from cooked foods. Another example is to store chemicals away from food. Lesson 2 will focus on using separation as a way to control contamination. At the end of this lesson, participants will be able to: 1. Describe ways food can be contaminated in a child care facility. 2. Use food handling techniques to avoid cross-contamination. 3. Store food and chemicals to avoid cross-contamination. National Food Service Management Institute 34

Lesson 2: Seperate Preventing Contamination in My Child Care Activity Sheet Instructions: Make a list below of practices currently used to prevent contamination in your child care. National Food Service Management Institute 35

Lesson 2: Seperate Ways Food Can Be Contaminated Activity Sheet Instructions: The four basic ways food can be contaminated appear below. List two examples for each of the four ways. 1. Hand-to-food contamination 2. Food-to-food contamination 3. Equipment or food contact surface-to-food contamination 4. Chemical-to-food contamination National Food Service Management Institute 36

Lesson 2: Seperate National Food Service Management Institute 37

Lesson 2: Seperate National Food Service Management Institute 38

Lesson 2: Seperate National Food Service Management Institute 39

Lesson 2: Seperate National Food Service Management Institute 40

Lesson 2: Seperate Refrigerator Shelves Activity Sheet Instructions: Imagine that the boxes below indicate four shelves in a refrigerator. Write the name of each food listed below on the appropriate shelf. Note: This activity is also provided as an interactive activity with feedback in Lesson 2 of Serving Safe Food in Child Care Web-based course. 1 2 3 4 1. Milk 2. Cake 3. Raw poultry 4. Raw ground beef 5. Raw carrots 6. Raw roast National Food Service Management Institute 41

Lesson 2: Seperate National Food Service Management Institute 42

Lesson 2: Seperate National Food Service Management Institute 43

Lesson 2: Seperate Storing Chemicals Activity Sheet Instructions: Read each practice below. Indicate if each practice is a good practice or a poor practice. For poor practices, indicate what should be done differently. Note: This activity is also provided as an interactive activity with feedback in Lesson 2 of Serving Safe Food in Child Care Web-based course. 1. Store chemicals near food so they can be accessed easily when needed. 2. Lock chemicals in a cabinet or storeroom. 3. Place chemicals in standard bottles rather than leaving them in their original containers. 4. Follow manufacturer s directions for mixing chemicals and checking the proper concentration or parts per million (ppm) for sanitizers. National Food Service Management Institute 44

Lesson 2: Seperate National Food Service Management Institute 45

Lesson 2: Seperate National Food Service Management Institute 46

Lesson 2: Seperate Resources U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2009). Serving it safe (3rd ed.). University, MS: Author. U. S. Department of Health and Human Services Public Health Services, Food and Drug Administration. (2009). FDA food code. Retrieved March 25, 2010, from www.fda.gov All NFSMI resources are available online at www.nfsmi.org. References U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2009). Serving it safe (3rd ed.). University, MS: Author. National Restaurant Association Educational Foundation. (2006). ServSafe (4th ed.). Chicago: Author. U. S. Department of Health and Human Services Public Health Services, Food and Drug Administration. (2009). FDA food code. Retrieved March 25, 2010, from www.fda.gov U.S. Food and Drug Administration. (2004, September 14). FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. Retrieved February 21, 2007, from http://www.cfsan.fda.gov/~dms/retrsk2.html National Food Service Management Institute 47

Lesson 3: Cook Lesson 3: Cook Lesson Introduction and Learner Objectives... 50 Checking Temperatures in My Child Care Activity Sheet....51 Using Thermometers Video Viewing Guide... 52 Internal Temperatures Activity Sheet...53 Using Food Thermometers Fact Sheet...54 Cooking Foods Fact Sheet...56 Calibrating Thermometers Video Viewing Guide......58 Calibrating Thermometers Fact Sheet...59 Thermometer Calibration Log...62 Reheating Foods Fact Sheet...63 Fib or Fact Activity Sheet...65 Resources and References....66 National Food Service Management Institute 48

Lesson 3: Cook Lesson Introduction and Learner Objectives Cooking foods properly kills bacteria that are present. Various types of foods require different end-point temperatures for cooking. Thermometers are the tools needed to check cooking temperatures, and thermometers need to be accurate to verify that appropriate cooking temperatures are met. At the end of this lesson, participants will be able to: 1. Use a food thermometer properly to check the internal temperature of foods. 2. Cook foods to the appropriate internal temperatures. 3. Calibrate a thermometer using the ice water method. 4. Use correct procedures for reheating food. National Food Service Management Institute 49

Lesson 3: Cook Checking Temperatures in My Child Care Activity Sheet Instructions: Make a list below of practices currently used to check temperatures in your child care. National Food Service Management Institute 50

Lesson 3: Cook Using Thermometers Video Viewing Guide Instructions: As you view the video, Using Thermometers, fill in the blanks below. Answers appear at the bottom of the page. 1. What types of thermometers did you see used in the video?,,,,. 2. When taking temperatures of roasts, it is important to insert the thermometer in the of the roast, and to avoid putting the thermometer next to,, or. 3. It is important to document temperatures. When you do, you should include the,,, and. 4. Thermometers should be properly,, and. Answers: 1) infrared, bimetallic stemmed, digital, thermocouple, single use; 2) center, bone, gristle, fat; 3) date, time, temperature, initials; 4) cleaned, sanitized, stored) Source: National Food Service Management Institute. (2010). Serving it safe trainer s guide. University, MS: Author. National Food Service Management Institute 51

Lesson 3: Cook Internal Temperatures Activity Sheet Instructions: Place the food items listed below in the appropriate box below to indicate the internal temperature each product should reach. Note: This activity is also provided as an interactive activity with feedback in Lesson 3 of Serving Safe Food in Child Care Web-based course. Food items: Canned green beans Sausage Stuffed pasta shells Frozen broccoli Ham Roast beef Corn dogs Hamburger patties Canned chicken noodle soup Internal Temperature Chili with ground beef Frozen chicken patties ( not precooked) Leftover lasagna Chicken noodle casserole Frozen chicken patties (precooked) Roasted turkey Food Items 165 o F 160 o F 145 o F 140 o F Source: National Food Service Management Institute. (2010). Serving it safe trainer s guide. University, MS: Author. National Food Service Management Institute 52

Lesson 3: Cook National Food Service Management Institute 53

Lesson 3: Cook National Food Service Management Institute 54

Lesson 3: Cook National Food Service Management Institute 55

Lesson 3: Cook National Food Service Management Institute 56

Lesson 3: Cook Calibrating Thermometers Video Viewing Guide Instructions: As you view the video, Calibrating Thermometers, fill in the blanks below. Answers appear at the bottom of the page. 1. What tools or supplies did you observe being used? a. b. c. d. e. What were the steps used to calibrate the thermometer using the ice water method? 2. Fill a with crushed ice. 3. Add to within 1 inch of the top of container. 4. Stir. 5. Let sit for minute. 6. Place in container so that the is completely submerged. 7. Let the thermometer stay in the ice water mixture for seconds. 8. Place the on the hex adjusting nut and rotate until the thermometer reads 32 o F. Answers: 1) container, ice, cold water, thermometer, calibration tool or wrench; 2) container; 3) water 4) ice and water mixture; 5) one; 6) thermometer, sensing area; 7) 30; 8) calibration tool) Source: National Food Service Management Institute. (2010). Serving it safe trainer s guide. University, MS: Author. National Food Service Management Institute 57

Lesson 3: Cook National Food Service Management Institute 58

Lesson 3: Cook National Food Service Management Institute 59

Lesson 3: Cook Thermometer Calibration Log Instructions: Foodservice employees will record the calibration temperature and corrective action taken, if applicable, on the Thermometer Calibration Log each time thermometer is calibrated. The foodservice manager will verify that foodservice employees are using and calibrating thermometers properly by making visual observations of employee activities during all hours of operation. The foodservice manager will review and initial the log daily. Maintain this log for a minimum of 1 year. Date Thermometer Being Calibrated Temperature Reading Corrective Action Initials Manager Initials/Date Source: National Food Service Management Institute. (2008). Thermometer information resource. University, MS: Author. National Food Service Management Institute 60

Lesson 3: Cook National Food Service Management Institute 61

Lesson 3: Cook National Food Service Management Institute 62

Lesson 3: Cook Fib or Fact Activity Sheet Instructions: Indicate if each statement below is a fib (false) or fact (true). Answers appear at the bottom of the page. Note: This activity is also provided as an interactive activity with feedback in Lesson 3 of Serving Safe Food in Child Care Web-based course. 1. A bimetallic stemmed thermometer is tip sensitive. 2. An infrared thermometer can be used for taking temperatures at receiving. 3. A tip-sensitive thermometer is good for taking temperatures of thin products such as a hamburger patty or a chicken patty. 4. Thermometers should be calibrated monthly. 5. The ice water method is the only acceptable way to calibrate a thermometer. 6. Ground meat should be cooked to 160 o F. 7. Poultry should be cooked to 160 o F. 8. Casseroles need to be cooked to 145 o F. 9. Leftovers should be reheated to 165 o F for 5 seconds. 10. Vegetables should be cooked to 140 o F for 15 seconds. 11. Temperature readings should be taken in 2 3 different locations in a casserole. 12. Temperatures of meat with bones should be taken in the muscle of the meat, away from the bone. Answers: 1) Fib, 2) Fact, 3) Fact, 4) Fib, 5) Fib, 6) Fact, 7) Fib, 8) Fib, 9) Fib, 10) Fact, 11) Fact, 12) Fact) National Food Service Management Institute 63

Lesson 3: Cook Resources U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2009). Serving it safe (3rd ed.). University, MS: Author. U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2005). HACCP-based standard operating procedures. University, MS: Author. National Food Service Management Institute. (2005). Thermometer information resource. University, MS: Author. U. S. Department of Health and Human Services Public Health Services, Food and Drug Administration. (2009). FDA food code. Retrieved March 25, 2010, from www.fda.gov All NFSMI resources are available online at www.nfsmi.org. References U. S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2009). Serving it safe (3rd ed.). University, MS: Author. National Restaurant Association Educational Foundation. (2006). ServSafe (4th ed.). Chicago: Author. U. S. Department of Health and Human Services Public Health Services, Food and Drug Administration. (2009). FDA food code. Retrieved March 25, 2010, from www.fda.gov National Food Service Management Institute 64

Lesson 4: Chill Lesson 4: Chill Lesson Introduction and Learner Objectives....68 Chilling in My Child Care Activity Sheet... 69 Temperature Danger Zone Scenario Activity Sheet...70 Temperature Danger Zone Fact Sheet...71 Damaged or Discarded Products Log...73 Storing Foods Fact Sheet...74 Controlling Time and Temperature During Preparation Fact Sheet...76 Thawing Foods Fact Sheet...78 Thawing Foods Activity Sheet....80 Holding Cold Foods Fact Sheet...81 Cooling Food Video Viewing Guide...83 Fib or Fact Activity Sheet...84 Resources and References...86 National Food Service Management Institute 65

Lesson 4: Chill Lesson Introduction and Learner Objectives Chilling foods is important at several points in the foodservice operation including storing, preparing, and cold holding. Practices to minimize time foods spend in the temperature danger zone help keep food safe. This lesson includes methods for storing, preparing, and holding foods safely. It also teaches how to thaw foods properly and to quickly chill foods. At the end of this lesson, participants will be able to: 1. State the temperature danger zone for food. 2. Use proper methods for maintaining food temperatures at storing, preparing, and cold holding of food. 3. Use proper methods for cooling food and handling leftovers. National Food Service Management Institute 66

Lesson 4: Chill Chilling in My Child Care Activity Sheet Instructions: Make a list below of practices currently used to keep cold foods cold in your child care. National Food Service Management Institute 67

Lesson 4: Chill Temperature Danger Zone Scenario Activity Sheet Instructions: Read the scenario below about preparing chili. Then write in the box below practices used to keep cold foods cold and hot foods hot. Cindy will be serving chili for lunch on Tuesday at a small child care center. On Monday afternoon, she cooks the ground beef. She takes two temperature readings of the ground beef, and she records that the temperature reaches 161 ºF. She then places the ground beef in shallow pans and places it in a refrigerator held at 41 ºF. She checks the temperature of the ground beef after 2 hours and finds that the temperature is 60 ºF. She checks the temperature after an additional 2 hours and finds that the ground beef has reached 41 ºF. On Tuesday morning, Cindy combines the ingredients for the chili. She cooks the chili and takes a temperature reading to ensure that it reaches the appropriate endpoint temperature (160 ºF). She holds the chili above 135 ºF until service. Practices for Keeping Cold Food Cold Practices for Keeping Hot Foods Hot National Food Service Management Institute 68

Lesson 4: Chill National Food Service Management Institute 69

Lesson 4: Chill National Food Service Management Institute 70

Lesson 4: Chill National Food Service Management Institute 71

Lesson 4: Chill National Food Service Management Institute 72

Lesson 4: Chill National Food Service Management Institute 73

Lesson 4: Chill National Food Service Management Institute 74

Lesson 4: Chill National Food Service Management Institute 75

Lesson 4: Chill National Food Service Management Institute 76

Lesson 4: Chill National Food Service Management Institute 77

Lesson 4: Chill Thawing Food Activity Sheet Instructions: Note the appropriate thawing method(s) for each product listed below. For some products, more than one method may be acceptable. Thawing Methods: 1. Refrigerator 2. Under cold running water 3. Microwave 4. As a part of cooking Note: This activity is also provided as an interactive activity with feedback in Lesson 4 of Serving Safe Food in Child Care Web-based course. Whole Turkey Hamburger Patties Roast Beef Frozen Eggs Pizza Chili Soup Frozen Vegetables Chicken Nuggets Lasagna Casserole Sausage Patties Source: National Food Service Management Institute. (2010). Serving it safe trainer s guide. University, MS: Author. National Food Service Management Institute 78

Lesson 4: Chill National Food Service Management Institute 79

Lesson 4: Chill National Food Service Management Institute 80

Lesson 4: Chill Cooling Food Video Viewing Guide Instructions: As you view the video, Cooling Food, fill in the blanks below. Answers appear at the bottom of the page. 1. The method used for cooling foods properly should be explained in a. 2. Follow state and local for proper cooling. 3. If the cooked then cooled food is stored cold, it must be held at the proper. 4. List cooling techniques demonstrated in the video. (Answers: 1) standard operating procedure, 2) requirements, 3) temperature, 4) using an ice paddle, placing food in an ice bath, placing food in shallow containers, and storing in the refrigerator) National Food Service Management Institute 81

Lesson 4: Chill Fib or Fact Activity Sheet Instructions: Indicate if each statement below is a fib (false) or fact (true). Answers appear at the bottom of the page. Note: This activity is also provided as an interactive activity with feedback in Lesson 4 of Serving Safe Food in Child Care Web-based course. Lesson 1: Clean 1. Foodservice employees should maintain their fingernails trimmed and short, and should avoid wearing artificial nails or nail polish. 2. The steps for cleaning food contact surfaces before food preparation include washing, rinsing, and drying. 3. Two methods for sanitizing are using hot water and using a chemical sanitizer. 4. When washing your hands, you should use soap, lather your hands and forearms, and wash under fingernails and between fingers for 5 seconds. Lesson 2: Separate 5. Cross-contamination occurs when bacteria from one surface are transferred to food. 6. Chemicals should be stored close to food so they can be easily accessed when needed for sanitizing. 7. You are storing pudding cups, raw ground beef, and raw poultry in a refrigerator. You should place the poultry on the lowest shelf. 8. The four types of contamination (or sources of contamination) are hands, food, food contact surfaces/equipment, and chemicals. Lesson 3: Cook 9. Canned green beans should be cooked to 120 o F. 10. Leftovers should be reheated to 165 o F. 11. Thermometers can be counted on to take accurate temperatures without regular calibration. They only need to be calibrated after being dropped. 12. You should take the temperature of a roast or casserole in the center. National Food Service Management Institute 82

Lesson 4: Chill Lesson 4: Chill 13. The correct temperature for holding cold foods is 41 o F or below. 14. The temperature danger zone is between 50 o F and 145 o F. 15. It is important to keep food out of the temperature danger zone because bacteria multiply very quickly at temperatures in the temperature danger zone. 16. When cooling food, the food should cool from 140 o F to 70 o F within 2 hours and from 140 o F to 40 o F within a total of 4 hours. Source: National Food Service Management Institute. (2010). Serving safe food in child care: Trainer s guide. University, MS: Author. (Answers: 1) Fact, 2) Fib, 3) Fact, 4) Fib, 5) Fact, 6) Fib, 7) Fact, 8) Fact, 9) Fib, 10) Fact, 11) Fib, 12) Fact, 13) Fact, 14) Fib, 15) Fact, 16) Fact) National Food Service Management Institute 83

Lesson 4: Chill Resources National Food Service Management Institute. (2009). Serving it safe (3rd ed.). University, MS: Author. National Food Service Management Institute. (2005). HACCP-based standard operating procedures. University, MS: Author. U.S. Department of Health and Human Services, Food and Drug Administration. (2009). Food code. College Park, MD: Author. U.S. Department of Agriculture, Food Safety and Inspection Service. (n.d.). Be Food Safe. Available at http://www.fsis.usda.gov/be_foodsafe/. NOTE: All NFSMI resources are available online at www.nfsmi.org. References National Food Service Management Institute. (2009). Serving it safe (3rd ed.). University, MS: Author. National Restaurant Association Educational Foundation. (2006). ServSafe (4th ed.). Chicago: Author. U.S. Department of Health and Human Services, Food and Drug Administration. (2005). Food code. College Park, MD: Author. National Food Service Management Institute 84

National Food Service Management Institute The University of Mississippi P. O. Drawer 188 University, MS 38677-0188 www.nfsmi.org 2009 National Food Service Management Institute The University of Mississippi Item number ET