Module

Food Safety Training Modules & Public Recognition Program
2004 City of Madison, Wisconsin May be copied for non-profit use only
City-County Building, Room 507 210 Martin Luther King Jr. Blvd Madison, WI 53703 608-243-0330 www.safefoodcrew.org
Introduction
Safe Food Crew
An In-House Food Employee Training and Public Recognition Program Congratulations on your participation in the Safe Food Crew program! With generous funding provided by the Food and Drug Administration and with outstanding participation from the Madison Safe Food Advisory Committee, Public Health Madison and Dane County has developed this unique program to train food employees. We appreciate the opportunity to bring this exciting new program to you. The Food Code requires the designated Person in Charge of all food establishments to ensure that employees handle food safely at all times. Unfortunately, many operators cannot afford to send employees to outside trainings, even if the trainings are cost-free. It is also difficult for them to train staff in-house because they do not have appropriate training materials and experience with training methods. The feedback we received from restaurant operators has provided the impetus for the Safe Food Crew program. Using the Safe Food Crew program in your establishment will provide you with the following benefits: A training program intended for use in your establishment, by you An easy-to-use curriculum available online at www.safefoodcrew.org Fifteen modules focused on the most critical food safety areas Flexible - designed to be done in short sessions, one topic at a time Relevant training for new and experienced employees Updated when changes are made to the Food Code Available in English and Spanish Free train-the-trainer sessions to help you get started* A public recognition program for establishments that complete and maintain the training curriculum* Well-trained staff that is able to safely handle food
*Currently available only in Madison and Dane County, WI
Program Contact: Beth Cleary, Public Health Sanitarian, Leadworker Public Health Madison and Dane County Office: 608-243-0330 / FAX: 608-266-4858 E-mail: [email protected] Website: www.safefoodcrew.org
FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM
ACKNOWLEDGEMENTS
Public Health Madison and Dane County 210 Martin Luther King Jr. Blvd., Room 507 Madison, WI 53703-3346 (608) 243-0330 Management Team
Kathryn N. Vedder, MD, MPH Muriel Nagle, MSN Tommye Schneider, RS Director/Health Officer Director of Community Health Division Director of Environmental Heath & Labs Division
Project Team
Anne Becker, Public Health Sanitarian James Blackmore, Public Health Sanitarian Beth Cleary, R.S., Public Health Sanitarian, Leadworker Randall Holveck, R.S., Public Health Sanitarian Duane Jackson, R.S., Public Health Sanitarian, Leadworker Bonnie Kinney, Public Health Sanitarian Stefanie Moccero, R.S., Public Health Sanitarian Bibiana Populin, Public Health Translator Valerie Reiter, R.S., Public Health Sanitarian Tommye Schneider, R.S., Director of Environmental Health & Labs Division Douglas Voegeli, R.S., Environmental Health Services Supervisor
City of Madison Document Services

Julie Blome, Leadworker Teresa Austin Julie Kaufmann
Madisons Safe Food Advisory Committee*

Susan Bulgrin, Culver's Frozen Custard, 2102 W. Beltline Hwy. Michael Cook, Capitol Centre Foods, 111 N Broom St. Melanie Horzuesky, Bluephies, 2701 Monroe St. Scott Faulkner, The Edgewater Hotel, 666 Wisconsin Ave. Phil Wiedenbeck, Copps Food Center, 3650 University Ave. Nantana Lamart-Slatter, SukhoThai, 1439 Regent St. Jack Miller, former owner, Miller's Eats and Treats, 120 N. Fairchild St. Wally Borowski, Paisans, 80 University Square Jim Mason, Fire Glazed Ham, 722 S. Gammon *A Sub-Committee of the Madison Public Health Commission
Table of Contents
INTRODUCTORY INFORMATION AND MATERIALS: Trainers Guide ..................................................................................................... 4 Motivating Employees to Learn ............................................................................ 7 Recognition Program............................................................................................ 8 Training Verification Log....................................................................................... 9 Trainers Evaluation Form .................................................................................. 10 Certificate of Completion .................................................................................... 12 Employee Attendance Record ............................................................................ 13 Application for Recognition Program .................................................................. 14 Glossary Terms .................................................................................................. 15 Videos ................................................................................................................ 17 Module Resource List......................................................................................... 18 MODULES: Module 1: Module 2: Module 3: Module 4: Module 5: Module 6: Module 7: Module 8: Module 9: Module 10: Module 11: Module 12: Module 13: Module 14: Module 15: Handwashing ............................................................................ M1-1 Employee Illness ...................................................................... M2-1 Food Handling Techniques-Avoiding Bare Hand Contact ........ M3-1 Utensil Washing-Manual and Mechanical ................................ M4-1 Personal Hygiene ..................................................................... M5-1 Thermometers .......................................................................... M6-1 Safe Cooking ............................................................................ M7-1 Reheating ................................................................................. M8-1 Hot and Cold Holding ............................................................... M9-1 Safe Cooling .......................................................................... M10-1 Date Marking .......................................................................... M11-1 Safe Handling of Raw Animal Foods ...................................... M12-1 Safe Storage of Raw Animal Foods ....................................... M13-1 Food Surface Sanitizing ......................................................... M14-1 Foodborne Illness ................................................................... M15-1
Trainers Guide
The Safe Food Crew program is designed to help you train food handlers on the most important food safety topics. The programs curriculum consists of fifteen training modules. The modules can be presented in any order you choose, so you can teach the modules most relevant to your establishment. Key Points: for the trainer Easy-to-use with step-by-step prompts Simple, conversational language aimed at the food handler Up-to-date food safety information Training material for various learning styles Hands-on activities Pre and Post quizzes to help measure training effectiveness and success Short, fifteen minute training sessions for busy managers The trainer should plan on some preparation time before presenting a module. This should include reading the module and the glossary terms. Understanding how the modules have been formatted and how the materials should be used will help the trainer to be well organized for the presentation. We recommend following the module format as closely as possible to provide the most accurate information to your staff. We have included short Pre and Post quizzes to administer to all trainees just prior to and immediately after the training. These quizzes are a way for our department to assess employee knowledge, training needs and training effectiveness. Trainers are asked to submit Pre and Post quizzes to the Public Health Department after the training. Trainers in Madison and Dane County, WI may benefit by attending a free train-thetrainer session. Check our website at www.safefoodcrew.org for updated information for train-the-trainer sessions. All modules include the following sections and trainer prompts: Overview (first page of every module)
TRAINER: Read this page ahead of time to prepare for teaching the module.
The overview page is for the trainer. It includes: Topic objectives Time needed for instruction Class location for activity Copies and materials required Glossary terms (in SMALL CAPS)
Today We Are Learning About:

TRAINER: Read aloud to prepare participants for training
Introduces participants to module topic Administer the Pre quiz Why the Risk?
TRAINER: Read aloud.
Explains the foodborne illness risks related to the module topic Discusses the importance of following safe food handling procedures Whats the Law?
Current Food Code requirements Talking Points

TRAINER: Give participants a copy and have them take turns reading aloud.
Definitions of glossary terms Important take-home messages for food handlers For best results, we suggest participants take turns reading these aloud to group Activity:
TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have participants complete individually or as a group.
Hands-on activities for active participation Suggestions for teaching location Lists necessary materials to complete the activity Fact sheets specially designed for quick learning Tales from the Kitchen
TRAINER: Share one or more of the following Tales from the Kitchen.
True stories from our health inspectors Real life examples help participants remember the message
Review Questions
TRAINER: Ask participants to answer the following.
Allows participants to review key points one last time Allows the trainer to determine future training needs Administer the Post quiz Moving Ahead: For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.
Not part of the module presentation Ideas for future instruction, further topic information and resource material Reminder to fill out logs for public recognition program recording keeping* It is recommended that trainers read Motivating Employees to Learn (p. 7) prior to any training. A motivated and enthusiastic trainer is needed for the success of this program. A Certificate of Completion template has been included to present to employees who participate in the training and an Employee Attendance Record has been provided to track all trainings an employee receives. *To the Madison and Dane County food establishments participating in the Safe Food Crew Public Recognition Program To receive credit for each module you teach you must do the following: Have employees sign the Training Verification Log (p. 9) for each module taught, Submit Pre and Post quizzes one per participant/module taught Fill out Trainers Evaluation Form (p. 10) for each module taught and Submit an Application for Safe Food Crew Public Recognition Program (p. 14) to Public Health Madison and Dane County. For more information on participating in the public recognition program, refer to Recognition Program (p. 8).
Motivating Employees to Learn

The Safe Food Crew curriculum was designed for the adult learner with the following points in mind. Motivation to learn is critical. Adult learners need to feel they will benefit from the training. Adults retain what is relevant to them and what they need to do their job. If they see where they will apply the information, they will be motivated and learn better. People learn best by doing which includes active participation in the learning process. Everyone does not learn the same way. Use a variety of methods of presenting material, which provides different ways to learn (visual materials, verbal discussion, hands-on experience). Create a work environment that encourages and rewards correct food safety behaviors. Treat adult learners with respect. There is no such thing as a "dumb" question. If more information is needed, perhaps the meaning was not clear. Adults embarrass easily and need positive feedback to overcome feelings of inadequacy. Short sessions are most effective. Learners like feedback on their ability to apply what they have learned. Evaluate and inform learners of their progress. Know the level of understanding of the adult learners and present material they can easily understand. When employees know what is expected and how to do it, the usual result is satisfactory performance. Remember it is up to you, the trainer, to implement this training by organizing the staff and motivating them to learn. The Safe Food Crew curriculum will help your employees understand important food safety principles.
Adapted from Motivating Employees Courtesy of the University of Rhode Island Cooperative Extension Food Safety Education
Recognition Program
FOR FOOD ESTABLISHMENTS IN MADISON AND DANE COUNTY, WI ONLY
Public Health Madison and Dane County is excited to announce that food establishments can become eligible for community-wide recognition by participating in the Safe Food Crew training program. Promotional information about the Safe Food Crew program will be targeted to the dining public and to those using retail food stores in Madison and Dane County. Regular press releases will be issued and media events will be organized until our community becomes familiar with the program. Additionally, food establishments that have successfully met the program criteria will be listed on our website: www.safefoodcrew.org. And finally, successful participants will receive a 6 by 6 decal (sample below) with the identifiable logo, indicating your establishment has provided this training to your staff. This decal can then be posted in a visible spot in your establishment so your customers will become aware of your food safety training efforts. Public Health Madison and Dane County will recognize food establishments that meet the following criteria: The food establishment must complete at least 5 training modules in a 12-month period. At least 10% of food employees (or a minimum of up to 5, whichever is greater) must be trained per module. The establishment documents the training that was given and submits the approved tracking forms and Pre and Post quizzes to Public Health Madison and Dane County for verification. The Application for Safe Food Crew Public Recognition Program has been submitted to Public Health Madison and Dane County.
Training Verification Log

Madison and Dane County food establishments participating in the Safe Food Crew Public Recognition Program must submit this log for each module taught to receive credit. Establishment Name Establishment Address Module Name Date/Time Trained Employee Name (print) Employee Signature
*To receive recognition, complete at least 5 modules in a 12-month period and train at least 10% of food employees (or a minimum of up to 5, whichever is greater) per module.
Trainers Evaluation Form

Madison and Dane County food establishments participating in the Safe Food Crew Public Recognition Program must fill out this form to receive credit. Your comments will also help to improve our curriculum. Establishment Name Establishment Address Modules Taught 1. Did you prepare before the session? Rate the Following The modules were written at a level appropriate for employees to understand The module format is easy to follow The module objectives were met The module content is complete and accurate The activities make sense and are easy to follow The fact sheets meet the needs of the students The time given to teach the module is sufficient Poor 1 1 1 1 1 1 1 (Continued) Fair 2 2 2 2 2 2 2 Date Yes No
Average Good Excellent 3 3 3 3 3 3 3 4 4 4 4 4 4 4 5 5 5 5 5 5 5
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2. If you marked fair or poor, please explain:
3. Are there any activities, background information or resources that you would recommend adding to the curriculum? Please include written copies if available.
4. Additional Comments:
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Certificate of Completion
Congratulations to:
for attending the Safe Food Crew training session

(Module Name)
Provided by:
(Trainer/Establishment)
On
Developed by Public Health Madison and Dane County (06/04)
, 20
Certificate of Completion
Congratulations to:
for attending the Safe Food Crew training session

(Module Name)
Provided by:
(Trainer/Establishment)
On
Developed by Public Health Madison and Dane County (06/04)
, 20
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Employee Attendance Record

Employee Name 1 Safe Food Crew Module Number (fill in month/year) 2 3 4 5 6 7 8 9 10 11 12 13 14 15
* To receive recognition, complete at least 5 training modules in a 12-month period and train at least 10% of food employees (or a minimum of up to 5, whichever is greater) per module.
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Application for Safe Food Crew Public Recognition Program

Please print or type all information and return to: Public Health Madison and Dane County Attn: Beth Cleary 210 Martin Luther King Jr. Blvd Room 507 Madison, WI 53703-3346 or FAX to (608) 266-4858
NAME OF ESTABLISHMENT/ORGANIZATION: DATE:
BUSINESS ADDRESS (NUMBER, STREET, CITY, STATE, ZIP CODE):
MAILING ADDRESS - IF DIFFERENT THAN ABOVE (NUMBER, STREET, CITY, STATE, ZIP CODE):
BUSINESS PHONE NUMBER:
BUSINESS E-MAIL:
CONTACT NAME, PHONE NUMBER, E-MAIL ADDRESS:
CURRENT NUMBER OF FOOD EMPLOYEES:
NUMBER OF YEARS IN BUSINESS:
CURRENT NUMBER OF CERTIFIED FOOD MANAGERS:
NAME OF TRAINER:
CERTIFIED FOOD MANAGER?
YES
NAME OF TRAINER: CERTIFIED FOOD MANAGER?
NO NO NO
YES
NAME OF TRAINER: CERTIFIED FOOD MANAGER?
YES
Include Training Verification Log (one per module trained) Include Trainers Evaluation Form Include Pre and Post Quizzes (one per participant/module trained)
*To receive recognition, complete at least 5 modules in a 12-month period and train at least 10% of food employees (or a minimum of up to 5, whichever is greater) per module.
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Glossary Terms
BACTERIA - Bacteria are germs with only one cell that can multiply into large numbers when food is in the danger zone. CALIBRATE - A procedure to check and adjust thermometers so they take accurate temperatures. CLEAN - A process that removes soil and prevents accumulation of food residues. CROSS-CONTAMINATION - This occurs When germs from one food item are passed to another food item, typically raw food to ready-to-eat food. DANGER ZONE - The danger zone is when the temperature of food is between 41F (5C) and 135F (57.2C). This is called the danger zone because bacteria will grow quickly between these temperatures. EXCLUDE - A prevention step needed to keep an infectious food employee out of a food establishment until he or she is no longer ill. FDA - U.S. Food and Drug Administration. FOODBORNE ILLNESS - Sickness caused from germs or toxins in food, also called food poisoning. FOODBORNE ILLNESS OUTBREAK - The occurrence of two or more cases of a similar illness resulting from eating a common food. FOOD-CONTACT SURFACE - A surface of equipment or a utensil with which food normally comes into contact. Also, a surface of equipment or a utensil from which food may drain, drip, or splash into a food, or onto a surface normally in contact with food. GERM - Disease causing pathogens. HACCP - Hazard Analysis Critical Control Point. It is a self-inspection program that aids foodservice operators to recognize high-risk foods, identify critical control points where foods are at the greatest risk of causing illness, and make changes necessary to reduce or eliminate risk.
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HEALTH DEPARTMENT - The authorized department that works closely with food establishments to ensure the service of safe food. INCUBATION PERIOD - The period between a persons exposure to a bacteria or virus and the appearance of the first sign or symptom of disease. LISTERIA - A bacteria that can cause Listeriosis, a serious and sometimes deadly infection. PATHOGEN Any disease-causing agent such as a bacterium or virus or other microorganism. POTENTIALLY HAZARDOUS FOOD - Moist, protein-rich foods that bacteria will grow on when the temperature is between 41F (5C) and 135F (57.2C). PPM - Parts per million. Used as a measure for sanitizer concentration. RAW ANIMAL FOOD - Uncooked animal foods such as eggs, fish, meat, poultry, and other foods containing these products. READY-TO-EAT FOOD - Food that may be safely eaten without additional preparation. RESTRICT - A prevention step needed to limit an ill food employee to work duties other than working with exposed food, food equipment or utensils or single service items. SANITIZE - The final step needed to remove bacteria from food contact surfaces that have just been cleaned. A common sanitizing solution is made up of one teaspoon of bleach to one gallon of water and is used to sanitize equipment and utensils. SANITIZER - Chemicals that reduce disease-causing germs to safe levels, such as chlorine or quaternary ammonia compound. TEST STRIP - Test paper that measures the concentration in part per million (ppm) of the sanitizer in solution. USDA - U.S. Department of Agriculture. WHEN IN DOUBT, THROW IT OUT - If you are unsure about how long a food item has been at improper temperature, discard it.
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Videos
AVAILABLE FOR LOAN FROM PUBLIC HEALTH MADISON AND DANE COUNTY FOR MADISON AND DANE COUNTY FOOD ESTABLISHMENTS
Module Modules 1,3 and 5 Module 2
Video Name Handwashing for Life: The Why, The When & The How. The Handwashing Leadership Forum, 2002. Preventing Foodborne Illness. Colorado Department of Public Health & Environment, 1999.
Modules 9 and 10
Module 11
The Food Protection Video Series: Your Safe Food Training Guide - Vol. 3: Thawing, Cooking, Cooling and Holding Food. University of Florida/Florida Restaurant Association, 1997. Control of Listeria Monocytogenes. Penn State College of Agriculture Sciences, 2003.
Module 12
The Danger Zone (Deli Food Safety and Sanitation). International DairyDeli Association, 1989. The Food Protection Video Series: Your Safe Food Training Guide - Vol. 2: Receiving, Storage, and Record Keeping. University of Florida/Florida Restaurant Association, 1997. The Food Protection Video Series: Your Safe Food Training Guide - Vol. 5: Cleaning And Sanitizing. University of Florida/Florida Restaurant Association, 1997.
Module 13
Module 14
Description This short, language-free video motivates linelevel kitchen workers and servers on the why, when, and how to handwash (4:30 min). This video covers the basic food safety messages of proper food handling, and specifically emphasizes issues of time and temperature, importance of good handwashing, cross contamination, and ill food handlers (9:46 min). The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers the importance of safe thawing, cooking, cooling, and hot and cold holding of food (9:00 min). This video covers positive approaches to controlling Listeria monocytogenes in a food processing facility. It includes coverage of employee hygiene and sanitation practices, harborage sites, biofilms, equipment and facilities, and product separation (26:00 min). This is a deli food safety and sanitation program to be used by retail employees who prepare and sell food in the deli department (30:00 min). The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers proper receiving, storage, and record keeping of food (9:00 min). The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers proper cleaning and sanitizing of food equipment and utensils (9:00 min).
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Module Resource List

Bad Bug Book-Food & Drug Administration: http://www.cfsan.fda.gov/~mow/intro.html Centers for Disease Control & Prevention: http://www.cdc.gov City of Berkeley Health & Human Services-Div. of Environmental Health: http://www.ci.berkeley.ca.us/environmentalhealth/ Daydots: https://www.daydots.com DuPage Safe Food-DuPage County Health Dept.: http://www.dupagehealth.org/safefood Fight Bac! Partnership for Food Safety Education: http://www.fightbac.org Focus on Food Safety-Kansas Dept. of Health & Environment: http://www.kdhe.state.ks.us/fofs/index.html Food & Drug Administration Center for Food Safety & Applied Nutrition: http://www.cfsan.fda.gov/ Food Safety Training & Education Alliance: http://www.fstea.org Foodborne Illness Education Information Center-U.S. Dept. of Agriculture/FDA: http://www.nal.usda.gov/foodborne The Worlds Largest Foodservice Community: http://www.foodservice.com/ Gateway to Government Food Safety Information: http://www.foodsafety.gov/ Glo Germ: www.glogerm.com Idaho Dept. of Health & Welfare: http://www2.state.id.us/dhw/behs/food_safety/index.htm Integrated Food Safety Information Delivery System: http://www.profoodsafety.org/index.html Marler Clark Attorneys at Law: http://www.marlerclark.com Michigan Dept. of Agriculture: http://www.michigan.gov/mda Minnesota Dept. of Health: http://www.health.state.mn.us National Restaurant Assn. Education Foundation-National Food Safety Education Month: http://www.nraef.org/nfsem Nash, Claire, Food Safety First Principles. London: Chadwick House Group Limited, 1999. National Assessment Institute, Handbook for Safe Food Service Management. Ed. Kupchik, Adele, & Robin Baliszewski. Englewood Cliffs, NJ, Regents/Prentice Hall, 1994. Olmsted County Public Health: http://www.olmstedcounty.com/publichealth/ Oregon Dept. of Human Services Environmental Health: http://www.dhs.state.or.us/publichealth/foodsafety/index.cfm Rhode Island Food Safety Education: http://www.uri.edu/ce/ceec/foodsafety.shtml Safe Tables Our Priority: http://www.stop-usa.org/ The Handwashing Leadership Forum: http://www.handwashingforlife.com U.S. Dept. of Agriculture Food Safety & Inspection Service: http://www.fsis.usda.gov/Food_Safety_Education/index.asp Wisconsin Food Code: http://datcp.state.wi.us/fs/regulation/food/food_code.html
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Food Safety Training Modules

2004 City of Madison, Wisconsin May be copied for non-profit use only
210 Martin Luther King Jr. Blvd Madison, WI 53703 608-243-0330 www.safefoodcrew.org
Module 1 Overview:
Handwashing
PARTICIPANTS WILL: 1. Understand the link between poor handwashing and FOODBORNE ILLNESS. 2. Demonstrate proper handwashing procedures. 3. Identify when and where to wash hands. TIME: 15 minutes TEACHING LOCATION: Kitchen or food preparation area with handwashing sinks MATERIALS NEEDED: Activity: Handwashing Demonstration (p. M1-5) - Designated handwashing sink - Soap and paper towels - Nailbrush (optional) - Hand sanitizer (optional) COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M1-4) Activity: Handwashing Demonstration (p. M1-5) Fact Sheet: Handwashing (p. M1-6) Fact Sheet: Hand Sanitizers (p. M1-7) GLOSSARY TERMS: BACTERIA FDA FOODBORNE ILLNESS
PUBLIC HEALTH MADISON AND DANE COUNTY (06/04)
Pre Quiz
Module 1: HANDWASHING
Thorough and frequent handwashing prevents the spread of disease. Employees must wash hands before handling, preparing, or serving food. Fill in the blanks
5 Steps for Clean Hands

1. 2. 3. 4. 5. Wet hands with warm water ______________________________________________ Vigorously rub hands together for __________ seconds Rinse thoroughly _____________________________________________
Wash Hands After:

List Three: 1. 2. 3. ____________________________________________________________ ____________________________________________________________ ____________________________________________________________
MODULE 1: HANDWASHING
M1-2
Module 1 Presentation:
Handwashing
TRAINER: Read aloud to prepare participants for training. Hand out Pre quiz. Collect Pre quiz before you begin the training.
Today We Are Learning About Handwashing. Before our training

begins today there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.
Whats the Risk?

Handwashing is the best prevention against FOODBORNE ILLNESSES and other diseases. Unwashed or poorly washed hands can transfer harmful BACTERIA from your hands to your customers food. The Centers for Disease Control and Prevention (CDC) estimates one in three people do not wash their hands after using the restroom. This risky behavior can spread severe illnesses that can be transmitted through food.
Whats the Law?

Food employees must know how to wash, when to wash, and where to wash hands. All handwashing sinks must be useable and supplied with warm water, soap, and single use towels. Provide a sign at the handwashing sink that instructs employees to wash their hands.
M1-3
Talking Points
BACTERIA: Germs. FDA: U.S. Food and Drug Administration. FOODBORNE ILLNESS: Sickness caused from germs or toxins in food, also called food poisoning. Handwashing should only occur at designated sinks. Handwashing in food prep sinks, utensil washing sinks, and mop sinks can lead to contamination of food and equipment. Note: It is acceptable to use the 1st compartment (pre-wash sink) of a 4-compartment sink for handwashing. Never block handwash sinks or use them for any other purpose than handwashing. Keep handwash sinks supplied at all times with soap and paper towels. Employees should know where supplies are kept and how to refill dispensers. BACTERIA can hide in your fingernails and jewelry. Proper handwashing requires unpolished and trimmed fingernails. Except for plain wedding bands, all jewelry should be removed. Hands should be washed for at least 20 seconds to remove harmful BACTERIA. Use a nailbrush to help clean under your fingernails. Use only single use towels to dry your hands. Drying your hands on a common towel or your apron may contaminate them. FDA approved hand sanitizers may be used as an added step in the handwashing procedure. Hand sanitizers should not replace proper handwashing.
M1-4
Module 1 Activity:
Handwashing Demonstration
1. Identify all designated handwash sink(s) in your establishment. 2. Demonstrate how to refill the supplies. 3. Review and discuss Handwashing fact sheet (p. M1-6). 4. Demonstrate handwashing: a. Turn on faucet, lather hands and exposed portions of arms with soap for at least 10-15 seconds. To assist you in knowing how long that is, set a timer or watch clock for about 10-15 seconds or sing Happy Birthday once while handwashing. b. Rinse hands. c. Dry hands with a single use towel. d. Turn off faucet with the single use towel or other non-hand operated means. 5. If using hand sanitizers, review and discuss the Hand Sanitizers fact sheet (p. M1-7).
M1-5
Fact Sheet:
HANDWASHING
Thorough and frequent handwashing prevents the spread of disease. Employees must wash hands before handling, preparing, or serving food.

1. 2. 3. 4. 5. Wet hands with warm water Apply soap and lather Vigorously rub hands together for 10-15 seconds Rinse thoroughly Dry hands using a single use towel
Wash Hands After:

Smoking, Eating or Drinking Handling Raw Food Cleaning or Handling Garbage Using a Tissue Going to the Restroom
Graphics Courtesy of Kansas Department of Health and Environment
Public Health Madison and Dane County (06/04)
M1-6
Fact Sheet:
Hand Sanitizers
Hand sanitizers should not replace handwashing. Hand sanitizers are not required by the code but, when used after proper handwashing, can reduce the number of germs on your hands. Install dispensers next to the handwash sink.
Hand Sanitizer
Hand Soap
Follow these simple steps: 1. Only use an FDA approved hand sanitizer. 2. Thoroughly wash your hands with soap and water, and then dry. 3. Apply hand sanitizer and rub your hands together until it is absorbed.
M1-7
Tales from the Kitchen

The following are examples of violations observed during inspections. 1. A food employee sneezed and wiped his nose with a tissue, and only rinsed his hands with water. Employee returned to slicing ready-to-eat ham. Problem: BACTERIA that live in our nasal passages can cause FOODBORNE ILLNESS. Solution: Proper handwashing with soap greatly reduces the number of BACTERIA on your hands. 2. A food employee used a food preparation sink to wash their hands instead of a designated handwashing sink. Problem: Handwashing in a food prep sink can lead to contamination of food and utensils. Solution: Use only handwashing sinks to prevent food or utensil contamination. 3. A food employee used a wiping cloth sanitizer bucket to rinse his hands after handling raw fish, instead of washing hands at a sink with soap and water. Problem: Dipping your hands in a wiping cloth sanitizer bucket is not a substitute for handwashing, and may actually recontaminate your hands. Solution: Wash hands for at least 20 seconds under running water to properly remove BACTERIA.
M1-8
Module 1 Questions:
Handwashing Review
1. Why is it important to wash your hands? Answer: Handwashing is an effective step in preventing the spread of BACTERIA and FOODBORNE ILLNESSES. 2. Where should you wash your hands? Answer: Hands should be washed at designated handwash sinks. Never wash your hands in a food preparation sink, utensil washing sink* or mop sink. 3. When should you wash your hands? Answer: After using the restroom, handling raw animal foods, smoking, eating or drinking, using a tissue or coughing/sneezing, or taking out the garbage. 4. How long should you wash your hands? Why? Answer: Hands must be washed for at least 20 seconds to properly remove BACTERIA.
*It is acceptable to use the 1st compartment (pre-wash sink) of a 4-compartment sink for handwashing.
M1-9
Post Quiz
Thorough and frequent handwashing prevents the spread of disease. Employees must wash hands before handling, preparing, or serving food. Fill in the blanks

1. 2. 3. 4. 5. Wet hands with warm water ________________________________________________ Vigorously rub hands together for __________ seconds Rinse thoroughly ________________________________________________
Wash Hands After:

List Three: 1. 2. 3. ____________________________________________________________ ____________________________________________________________ ____________________________________________________________
M1-10
Post Quiz Answers
Thorough and frequent handwashing prevents the spread of disease. Employees must wash hands before handling, preparing, or serving food.

1. 2. 3. 4. 5. Wet hands with warm water Apply soap and lather Vigorously rub hands together for 10-15 seconds Rinse thoroughly Dry hands using a single use towel
Wash Hands After:

Answers:
Smoking, Eating or Drinking Handling Raw Food Cleaning or Handling Garbage Using a Tissue Going to the Restroom
Graphics Courtesy of Kansas Department of Health and Environment
M1-11
Module 1 Moving Ahead:
For Managers/Trainers
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Post the Handwashing fact sheet (p. M1-6) and Handwashing sign (last page of Module 1) at the handwash sinks, including the restroom handwash sinks. Activity: Glo GermTM or GlitterBugTM (p. M1-13) Activity: Colored Spice Handwashing (p. M1-14) Frequently check handwashing stations for supplies. Monitor employee practices to ensure good handwashing.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 2-3, Personal Cleanliness; 5-202.12, Handwashing Lavatories; and 6-301, Handwashing Lavatories. Glo GermTM - Handwashing training products www.glogerm.com* GlitterBugTM - Handwashing training products www.brevis.com* Video: Handwashing for Life: The Why, The When & The How. The Handwashing Leadership Forum, 2002. This short, language-free video motivates line-level kitchen workers and servers on the why, when, and how to handwash (4:30 min).
*Reference to commercial or trade names does not imply endorsement by Public Health Madison and Dane County or bias against those not mentioned.
M1-12
Module 1 Activity:
Glo GermTM or GlitterBugTM

This activity is intended to show the importance of proper handwashing. These products use an ultraviolet black light to visualize germs that could remain on a persons hands after improper handwashing. Materials needed: 1. Glo GermTM or GlitterBugTM oil, powder or gel. 2. Ultraviolet black light Madison Department of Public Health has 2 available for you to borrow. 3. Designated handwashing sink with supplies. Instructions: 1. Select several volunteers. 2. Shake the liquid vigorously before applying. 3. Place a small squirt on the palm of volunteers hand. 4. Have volunteers rub their hands together vigorously for 10-20 seconds. 5. View volunteers hands with the black light. Explain to the group that: If we could see BACTERIA and viruses on our hands, this is what they would look like. 6. Have all of the volunteers wash their hands with soap and water at the handwash sink. 7. When they return, view volunteers hands under the black light. Any area on the hand or forearm that was not washed well will glow under the black light. Check in between fingers, fingernails, and forearms because they are often the hardest to clean. Topics For Discussion: How well did they wash their hands? What about around fingernails, rings, and wrist area? How could they improve their handwashing skills? Discuss the importance of proper handwashing. Discuss that it is not unusual to still have germs on your hands even after thorough handwashing. Explain that handwashing does not always remove all the germs; therefore, bare hand contact is not allowed when handling ready-to eat foods.
M1-13
Module 1 Activity:
Colored Spice Handwashing

If Glo GermTM or GlitterBugTM are not available then try this alternative. 1. Mix a colored spice such as cinnamon, sweet paprika, or curry powder in cooking oil. Add an odor tracer, like spearmint or peppermint if available. 2. Rub mixture on your hands, to imitate germs on your hands. 3. Wash your hands. 4. Examine your hands for any remaining spices and odor. Topics For Discussion: How well did they wash their hands? What about around fingernails, rings, and wrist area? How could they improve their handwashing skills? Discuss the importance of proper handwashing. Discuss that it is not unusual to still have germs on your hands even after thorough handwashing. Explain that handwashing does not always remove all the germs; therefore, bare hand contact is not allowed when handling ready-to eat foods.
M1-14
EMPLOYEES MUST
EMPLOYEES MUST WASH THEIR HANDS

PUBLIC HEALTH MADISON AND DANE COUNTY
WASH THEIR HANDS
EMPLOYEES MUST
EMPLOYEES MUST WASH THEIR HANDS

WASH THEIR HANDS
Module 2 Overview:
Employee Illness
PARTICIPANTS WILL: 1. Describe FOODBORNE ILLNESS symptoms. 2. Explain the difference between RESTRICT and EXCLUDE. TIME: 15 minutes TEACHING LOCATION: Dining Room COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M2-4) Activity: Employee Reporting Agreement (p. M2-5) Fact Sheet: Work Status for Ill Employees (last page of Module 2) GLOSSARY TERMS: EXCLUDE FOODBORNE ILLNESS RESTRICT
PUBLIC HEALTH MADISON & DANE COUNTY (06/04)
Pre Quiz
Module 2: Employee illness

1. List two symptoms for foodborne illness (food poisoning).
2. If you have symptoms of foodborne illness it is safe to handle food as long as you wash your hands and wear disposable gloves. Circle the correct answer: True or False
MODULE 2: EMPLOYEE ILLNESS
M2-2
Employee Illness
TRAINER: Read aloud to prepare participants for training.
Today We Are Learning About Employee Illness. Before our training

Whats the Risk?

The Centers for Disease Control and Prevention (CDC) estimates approximately 20% of
FOODBORNE ILLNESS
outbreaks are caused from ill food employees working with food. For this
reason, all food establishments are required to have an Employee Illness Policy. The purpose of this policy is to reduce the spread of FOODBORNE ILLNESS. Managers must educate employees about their responsibility to report their symptoms or diagnosis of a FOODBORNE ILLNESS.
Whats the Law?
Food establishments must have an Employee Illness Policy. A food employee must inform the person in charge if they are experiencing symptoms of FOODBORNE ILLNESS. The person in charge must RESTRICT food-handling duties of ill food employees and must EXCLUDE food employees who experience sudden onset of vomiting or diarrhea or have been diagnosed with an illness that can be transmitted through food.
M2-3
Talking Points
CDC: Centers for Disease Control and Prevention. EXCLUDE: To keep an infectious food employee out of a food establishment until he or she is no longer ill. FOODBORNE ILLNESS: Sickness caused from germs or toxins in food, also called food poisoning. RESTRICT: To limit an ill food employee to work duties other than working with food, food equipment, or single service items. Many FOODBORNE ILLNESSES may be passed from an ill food handler to others through food handling activities. Common FOODBORNE ILLNESS symptoms: Diarrhea Fever Vomiting Jaundice (yellowing of the skin and eyes) Abdominal cramping
When a food employee is RESTRICTED, they may perform work duties other than handling exposed food, food equipment, utensils and single service items. When a food employee is EXCLUDED, they may not be present in the food establishment. The health department will help determine when a RESTRICTED or EXCLUDED food employee may return to their normal work duties. An EXCLUDED employee may not return until health department approval is given. A food employee with an open and draining wound may be RESTRICTED from food handling activities if the wound is unprotected.
M2-4
Module 2 Activity:
Employee Reporting Agreement

Have employees read and sign this agreement. Discuss as a group. The responsibility of the person in charge is to prevent the spread of FOODBORNE ILLNESSES by: Teaching employees the importance of not working when ill. EXCLUDING the employee from working in the food establishment based on the sudden onset of vomiting or diarrhea or a diagnosed FOODBORNE ILLNESS. RESTRICTING an employees duties based on symptoms of FOODBORNE ILLNESS. The responsibility of the food employee is to report to the person in charge: FOODBORNE ILLNESS symptoms: Diarrhea Fever Vomiting Jaundice (yellowing of the skin and eyes) Sore throat with fever
Lesions containing pus on the hand, wrist or an exposed portion of the arms or other body parts. Diagnosed illnesses: E. coli O157:H7 Hepatitis A Shigella Salmonella Listeria Campylobacter Cryptosporidium Giardia Staphylococcus Other food or waterborne illness
Use the Work Status for Ill Employees fact sheet (last page of Module 2) for specific exclusion and restriction details, or contact the Public Health Madison and Dane County at 608-2430330 for more information. I have read (or had explained to me) and understand the requirements concerning my responsibilities under the Food Code and this agreement to comply with: 1. Reporting the symptoms or diagnosis of a FOODBORNE ILLNESS to the person in charge. 2. Exclusions or restrictions that may be imposed upon me. Employee Name (please print) Employee Signature Person in Charge Signature
Date Date
M2-5
TRAINER: Share this story with participants.

In the summer of 2003, a well-known restaurant near Chicago closed after at least 74 customers and 21 employees were diagnosed with Salmonella (sal-mah-nell-uh) infections. At least one of the employees was sick before any customers became ill, and a number of employees admitted working while they were sick. The restaurant reopened two weeks later, with the local health departments approval, after tests showed all employees were over their Salmonella (sal-mah-nell-uh) infections. Solution: This establishment needs an employee illness policy to educate their food employees on FOODBORNE ILLNESS symptoms and their responsibility to report symptoms or diagnosis of FOODBORNE ILLNESS to the person in charge. Proper reporting and
RESTRICTING
or EXCLUDING an ill employee is a major way to prevent FOODBORNE ILLNESS.
M2-6
Module 2 Questions:
Employee Illness Review

1. List common symptoms of FOODBORNE ILLNESS. Answer: Diarrhea, fever, vomiting, jaundice, sore throat with fever 2. Why is it important to tell the person in charge when you are experiencing any of these symptoms? Answer: The person in charge is responsible for ensuring food employees are not handling food when they may be at risk of transmitting a possible FOODBORNE ILLNESS. 3. What does it mean when an employee is RESTRICTED? Answer: When a food employee is RESTRICTED, they may perform work duties other than handling exposed food, food equipment, utensils and single service items. 4. What does it mean when an employee is EXCLUDED? Answer: When a food employee is EXCLUDED, they may not be present in the food establishment. 5. If a food employee is diagnosed with a FOODBORNE ILLNESS, such as Hepatitis A and is EXCLUDED, when can they return to work? Answer: The health department will work closely with the food establishment to determine when a food employee can return to work.
M2-7
Post Quiz

1. List two symptoms for foodborne illness (food poisoning).
2. If you have symptoms of foodborne illness it is safe to handle food as long as you wash your hands and wear disposable gloves. Circle the correct answer: True or False
M2-8
Post Quiz Answers

1. List two symptoms for foodborne illness (food poisoning). Diarrhea, fever, vomiting, jaundice, sore throat with fever 2. If you have symptoms of foodborne illness it is safe to handle food as long as you wash your hands and wear disposable gloves. False
M2-9
For Managers/Trainees
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Review and post the Work Status for Ill Employees fact sheet (last page of Module 2). Develop or review your written Employee Illness Policy. Implement Employee Reporting Agreements into your hiring process and with current employees.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 2.2, Employee Health. Video: Preventing Foodborne Illness. Colorado Department of Public Health & Environment, 1999. This video covers the basic food safety messages of proper food handling, and specifically emphasizes issues of time and temperature, importance of good handwashing, cross contamination, and ill food handlers (9:46 min).
M2-10
WORK STATUS FOR ILL EMPLOYEES

EXCLUSION
INCUBATION AND DURATION
Incubation2 to 8 days DurationUp to 7 days or more for adults Exclude the worker from the establishment. Call the Health Department. Exclude the worker from the establishment. Call the Health Department. Exclude the worker from the establishment. Call the Health Department. Exclude the worker from the establishment. Call the Health Department. Incubation15 to 50 days Duration1 week to several months Incubation1 to 3 days Duration4 to 7 days Incubation3 days to 1 month DurationMonths
ILLNESS
SIGNS/SYMPTOMS
MANAGEMENT RESPONSIBILITIES
WHEN CAN EMPLOYEE RETURN TO WORK?

Health Department approval and Medical documentation indicating the employee is free of symptoms and has 2 negative stools for E. Coli. Consultation and approval by the Health Department. Health Department approval and Medical documentation indicating the employee is free of symptoms and has 2 negative stools for Shigella. Consultation and approval by the Health Department and medical documentation indicating the employee is free of symptoms and has had 3 negative stools for Typhoid bacteria. Require all food handlers to remain off duty for 48 hours after their symptoms stop. If employee is involved in an outbreak, then after consultation and approval by the Health Department.
E. coli O157:H7
Bloody stools, Cramps, Diarrhea, Headache, Fever--Infrequent
Hepatitis A
Fever, Malaise, Anorexia, Nausea, Abdominal Discomfort, Jaundice
Shigella
Cramps, Fever, Diarrhea, Bloody stools, Headache, Nausea, Vomiting
Typhoid Fever (very rare)
Sustained fever, Malaise, Anorexia, Rose spots on the trunk, Nonproductive cough, Constipation is common Incubationsymptoms may appear from 12 to 60 hours after exposure to the virus, but usually occur within 24 to 48 hours Duration1 to 3 days Incubation4 hours to several days Duration1 day to several weeks Exclude the worker from the establishment. Call the Health Department.
Norovirus
Nausea, Vomiting, Diarrhea, Abdominal pain. May also include: Low-grade fever, Chills, Headache, Muscle aches, and Fatigue.
Any diagnosed food or waterborne illness or sudden onset of vomiting or diarrhea.
Diarrhea Fever Vomiting
Exclude the worker from the establishment. Call the Health Department.
Consultation and approval by the Health Department.
RESTRICTION
DURATION Duration1 day to several weeks MANAGEMENT RESPONSIBILITIES Employee should be restricted from working with exposed food, clean equipment, utensils, linens and unwrapped single service and single-use articles. Employee should be restricted from working with exposed food, clean equipment, utensils, linens, and unwrapped single service articles. Call the Health Department. WHEN CAN EMPLOYEE RETURN TO FOOD HANDLING? When the employee is free of the symptoms.
ILLNESS
SIGNS/SYMPTOMS
Experiencing symptoms associated with gastrointestinal illness. (Possible food or waterborne illness) Varies
Fever Sore throat with fever
Cold-Type Illnesses
Persistent sneezing, coughing, runny nose without significant fever Varies
When symptoms are controlled or the employee is free of the symptoms. Consultation and approval by the Health Department.
Possible Hepatitis A
Jaundice
RESTRICTION continued . . .
Varies Employee should be restricted from working with exposed food, clean equipment, utensils, linens and unwrapped single service and single-use articles if the wound is unprotected.
ILLNESS
SIGNS/SYMPTOMS
WHEN CAN EMPLOYEE RETURN TO FOOD HANDLING? When the lesion or wound has healed or if the area in question has been adequately protected with an impermeable cover (such as a finger cot) and a single use glove is worn over the impermeable cover or is covered by a dry, durable, tight fitting bandage if on other parts of the body other than the wrists and hands.
Symptoms suggestive of Staphylococcus skin infections
A lesion containing pus such as a boil or infected wound that is open and draining and is on the hands or wrists, exposed portions of the arms or on other parts of the body
Other Employee Illnesses

Illnesses with respect to food safetynot associated with foodborne illness
Incubation1 to 3 days Duration2 to 7 days Employee should be restricted from working with exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Restrict contact with employees and customers. Call Health Department. No issues concerning food safety and employees may perform normal duties. Usually young children are affected and should not attend school or daycare during active stage of infection. No issues concerning food safety and employees may perform normal duties. Employee should be restricted from working with exposed food, clean equipment, utensils, linens and unwrapped single service and single-use articles. Report to Health Department. This is a rare, but serious illness. Health department will work closely with operator.
ILLNESS
SIGNS/SYMPTOMS
WHEN CAN EMPLOYEE RESUME DUTIES?

When the fever is gone.
Influenza (Flu)
Fever, headache, fatigue, sore throat, cough
Pertussis (Whooping cough) Incubation24 to 72 hours Duration2 days to 2-3 weeks
Irritating and prolonged cough
Incubation7 to 20 days DurationUp to 1 to 2 months
Consultation and approval by the Health Department. No exclusions or restrictions and employee may perform normal duties.
Pink Eye (Bacterial Conjunctivitis)
Swelling of eye lid, discharge and eye irritation
Mono Incubation1 to 3 days DurationDays to months, unless treated with antibiotics Variable
Fever, sore throat, enlarged spleen, swollen lymph nodes
Incubation4 to 6 weeks DurationFew weeks to months
No exclusions or restrictions and employee may perform normal duties. 24-hours after receiving appropriate antibiotic.
Strep Throat
Sudden onset of fever, sore throat, tender and enlarged lymph nodes
TB
Fatigue, fever, night sweats and weight loss, cough, chest pain, hoarseness, coughing up of blood
Health department will work with operator regarding employees return to work.
Other illness which do not directly affect food safety include:
Ear Infection
Scabies
Head lice
Psoriasis
Employees experiencing foodborne illness symptoms should be advised to seek medical attention for diagnosis.
Public Health Madison and Dane County 608-243-0330
Module 3 Overview:
Food Handling Techniques Avoiding Bare Hand Contact

PARTICIPANTS WILL: 1. Define and identify READY-TO-EAT FOODS. 2. Establish proper handling methods for READY-TO-EAT FOODS. 3. Use disposable gloves properly. TIME: 15 minutes TEACHING LOCATION: Kitchen MATERIALS NEEDED: Activity: Food Handling Techniques (p. M3-5) - READY-TO-EAT FOOD - Tongs - Deli paper - Disposable gloves COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M3-4) Activity: Food Handling Techniques (p. M3-5) Fact Sheet: Using Disposable Gloves (p. M3-6) GLOSSARY TERMS: READY-TO-EAT FOOD
Pre Quiz
Module 3: Food Handling techniques avoiding bare Hand contact

1. List three ready-to-eat foods.
2. List three methods for handling ready-to-eat foods.
MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT
M3-2
Food Handling Techniques Avoiding Bare Hand Contact

Today We Are Learning About Food Handling Techniques Avoiding Bare Hand Contact. Before our training begins today there will be a
short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.
Whats the Risk?

Germs are invisible to the naked eye. However, they may be present on your hands if you do not wash them thoroughly, particularly after using the restroom. Studies have also shown that even with proper handwashing, all contamination may not be removed from your hands. In order to prevent germs on your hands from contaminating foods, the Food Code prohibits bare hand contact with READY-TO-EAT FOODS and requires good handwashing by food employees. The Food Code does not require gloves to be worn, but does require that READY-TO-EAT FOODS be prepared and served without bare hand contact. Wearing disposable gloves is one of several acceptable ways to comply.
Whats the Law?
Food employees must not handle READY-TO-EAT FOODS with their bare hands.
M3-3
Talking Points
READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation. Examples of READY-TO-EAT FOODS that may not be handled with bare hands: - Prepared fresh fruits and vegetables served raw - Salads and salad ingredients - Cooked, cold meats and sandwiches - Bread, toast, rolls and baked goods - Garnishes such as, parsley, lemon wedges, or pickles on plates - Fruit or vegetables for mixed drinks - Ice served to the customer - Any food that will not be thoroughly cooked or reheated after it is prepared Alternatives to handling READY-TO-EAT FOODS with bare hands: - Deli Paper - Disposable Gloves - Forks & Spoons - Napkins - Spatulas - Tongs - Wax Paper - Ice Scoops
M3-4
Module 3 Activity:
Food Handling Techniques

In the left column list the READY-TO-EAT FOODS* that are prepared, handled and/or served in your establishment. Then, in the right column list the proper method for handling that food product by using disposable gloves, deli tissues or utensils. Discuss the lists when complete. READY-TO-EAT FOOD Item Lettuce Handling Method Washing and chopping - wear gloves Assembling salads - use tongs
*READY-TO-EAT FOODS: Foods that may be safely eaten without additional preparation.
Review and discuss Using Disposable Gloves fact sheet (p. M3-6).
M3-5
Fact Sheet:
Using Disposable Gloves

Food employees are not allowed to touch ready-to-eat foods with their bare hands. Handwashing alone may not be enough to remove all the germs from your hands. Using disposable gloves can provide added protection against the spread of germs that cause foodborne illness.
Tips for Using Gloves

Always wash your hands before putting on new gloves. Gloves must be discarded: - After sneezing or coughing into your hands - After touching your hair or face - Between handling raw foods and readyto-eat foods - When an activity or workstation change occurs - When they are contaminated or torn Frequently change gloves and wash hands to minimize the build-up of perspiration. Sweaty hands may breed bacteria. Food handlers with cuts, scrapes, or burns on their hands must cover the area with an impermeable bandage and always wear gloves.
M3-6

The following are examples of violations observed during inspections. 1. A food employee removed his gloves and went to the restroom. When he returned he put the same pair back on to make a sandwich. Problem: Disposable gloves should never be reused. Solution: After using the restroom, wash hands thoroughly and put on new gloves. 2. A food employee ate a sandwich with her gloves on and did not change them before cutting tomatoes. Problem: Contamination can occur from eating and other activities such as smoking or using the restroom. Solution: Remove your gloves and throw them away before using the restroom, smoking, or eating. Remember to wash your hands before wearing a new pair of gloves. 3. Employees are observed changing their gloves but never washing their hands. Problem: Disposable glove use should not be a substitute for proper handwashing. If the disposable gloves are used incorrectly, then they can be contaminated just like your hands, with germs that can cause foodborne illness. Solution: Education and monitoring of food employee practices by managers is very important. Handwashing and proper glove use are the best prevention to the spread of germs.
M3-7
Module 3 Questions:
Food Handling Techniques Avoiding Bare Hand Contact Review

1. What foods may not be touched with your bare hands? Answer: READY-TO-EAT FOODS that may be safely eaten without additional preparation. 2. What methods may be used to handle READY-TO-EAT FOODS? Answer: Utensils, tongs, deli paper, or disposable gloves. 3. Why is bare hand contact prohibited with READY-TO-EAT FOODS? Answer: Food employees may transmit disease through unwashed or poorly washed hands. Wearing gloves or using utensils protects the customer from germs the food employee may be carrying on their hands. 4. When should gloves be changed and hands washed? Answer: Anytime the gloves become contaminated, for example, after using the restroom, handling raw animal foods, or touching your hair or face.
M3-8
Post Quiz

1. List three ready-to-eat foods.
2. List three methods for handling ready-to-eat foods.
M3-9
Post Quiz Answers

1. List three ready-to-eat foods. - Prepared fresh fruits and vegetables served raw - Salads and salad ingredients - Cooked, cold meats and sandwiches - Bread, toast, rolls and baked goods - Garnishes such as, parsley, lemon wedges, or pickles on plates - Fruit or vegetables for mixed drinks - Ice served to the customer - Any food that will not be thoroughly cooked or reheated after it is prepared 2. List three methods for handling ready-to-eat foods.
-
Deli Paper Disposable Gloves Forks & Spoons Napkins Spatulas Tongs Wax Paper Ice Scoops
M3-10
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Develop or review your written policy for proper handling of READY-TO-EAT FOODS. Post the Using Disposable Gloves fact sheet (p. M3-6) in the kitchen for a quick reference. Mount a glove dispenser at the handwash sink(s). This will encourage food employees to wash their hands prior to glove use.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 3-301.11, Preventing Contamination from Hands. Video: Handwashing for Life: The Why, The When & The How. The Handwashing Leadership Forum, 2002. This short, language-free video motivates line-level kitchen workers and servers on the why, when, and how to handwash (4:30 min).
M3-11
Module 4 Overview:
Utensil Washing Manual and Mechanical

PARTICIPANTS WILL:
1. Explain the importance of utensil washing and sanitizing. 2. Demonstrate manual or mechanical utensil washing. 3. Measure the SANITIZER concentration with TEST STRIPS or read the temperature gauge on a hot water sanitizing dish machine.
TIME: 15 minutes TEACHING LOCATION: Kitchen - utensil washing area MATERIALS NEEDED:
Activity: Manual Utensil Washing (p. M4-5) - 3 or 4 compartment sink - Approved SANITIZER - TEST STRIPS Activity: Mechanical Utensil Washing (p. M4-6) - Chlorine or hot water sanitizing dish machine - TEST STRIPS
COPIES REQUIRED:
Pre and Post Quiz Talking Points (p. M4-4) Activity: Manual Utensil Washing (p. M4-5) Activity: Mechanical Utensil Washing (p. M4-6) Fact Sheet: Manual Utensil Washing (p. M4-7) Fact Sheet: Mechanical Utensil Washing (p. M4-8)
GLOSSARY TERMS:
CLEAN FOOD-CONTACT SURFACE SANITIZE SANITIZER TEST STRIP
Pre Quiz
Module 4: Utensil Washing

Fill in the blanks Manual Utensil Washing Steps 1. Scrape 2. _________ 3. _________ 4. _________ 5. Air Dry Sanitizer Chlorine Quaternary Ammonia Iodine Concentration ________ ppm ________ ppm 12.5 - 25 ppm
MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL
M4-2
Utensil Washing - Manual and Mechanical

Today We Are Learning About Utensil Washing.
Before our training begins today
there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.
Whats the Risk?

Disease-causing germs can be found on inadequately CLEANED and SANITIZED utensils, which increase the potential for food contamination and the chances of foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that contaminated equipment or utensils cause about 10% of the known foodborne illness outbreaks in the United States. CLEANING and SANITIZING equipment and utensils is essential for removing dirt and food particles and reducing germs to safe levels. TRAINER: Read aloud.
Whats the Law?

Manual Utensil Washing - Method Pre-Wash/Scrape Wash with Detergent and Warm Water (110F) Rinse Sanitize with Approved Sanitizer Air Dry Mechanical Utensil Washing Chemical Sanitizing Dish Machine - Wash Temperature (120F) - Chlorine Sanitizer Concentration (at least 50 ppm) Hot Water Sanitizing Dish Machine - Wash Temperature (150F - 165F) - Final Sanitizing Rinse (180F)
M4-3
Talking Points
CLEAN: A process that removes soil and prevents accumulation of food. FOOD-CONTACT SURFACE: A surface of equipment or a utensil with which food normally comes into contact. SANITIZE: The final step needed to remove bacteria from food contact surfaces that have just been CLEANED. A common sanitizing solution is made up of one teaspoon of bleach to one gallon of water and is used to SANITIZE equipment and utensils. SANITIZER: Chemicals that reduce disease-causing germs to safe levels. TEST STRIP: Test paper that measures the concentration in parts per million (ppm) of the SANITIZER in solution. The most common SANITIZERS used are chlorine (bleach), quaternary ammonia compounds (quat), or iodine. Use warm water to make SANITIZER solutions. The following concentrations are required for utensil washing SANITIZERS: Chlorine 50 ppm for mechanical utensil washing Chlorine 50-100 ppm for manual utensil washing Quaternary Ammonia 200 ppm or as specified by the manufacturer Iodine 12.5-25 ppm
Test the SANITIZER strength a few times per day to make sure the SANITIZER is strong enough to kill germs. Store the TEST STRIPS near the utensil washing area. Be sure to keep them dry.
M4-4
Module 4 Activity:
Manual Utensil Washing

Using the Manual Utensil Washing fact sheet (p. M4-7) as a guide, set-up the 3 or 4 compartment utensil washing sinks. 1. Show or mark the water fill line in each sink compartment. 2. Fill each compartment with the appropriate amount of warm water. 3. Dispense or add detergent to the wash compartment. 4. According to the manufacturers instructions, measure the appropriate amount of SANITIZER into the SANITIZER compartment (1 tablespoon chlorine SANITIZER in 3 gallons water = 100 ppm). 5. Thoroughly mix the SANITIZER in the water. 6. Measure the SANITIZER concentration in parts per million (ppm) with the appropriate TEST STRIPS. Follow the directions provided with the TEST STRIPS.
NOTE:
Chlorine TEST STRIPS turn shades of purple and quat TEST STRIPS turn shades of greenish blue, depending on the concentration.
M4-5
Module 4 Activity:
Mechanical Utensil Washing

Chlorine Sanitizing Dish Machine

1. Explain how the machine operates. 2. Utensils must be thoroughly pre-washed or scraped before placing in the machine. 3. Place the utensils in a rack and start the machine. 4. When cycle is complete, use a chlorine TEST STRIP to measure the SANITIZER concentration in parts per million (ppm). Dip the TEST STRIP on a utensil that has pooled water. Note: Chlorine TEST STRIPS turn shades of purple, depending on the concentration. (Minimum chlorine concentration 50 ppm). 5. Show the employees how to prime the chemical SANITIZER injection tube, if applicable. 6. Explain what to do if the chemical SANITIZER concentration is measuring 0 ppm.
Hot Water Sanitizing Dish Machine

1. Explain how the machine operates. 2. Utensils must be thoroughly pre-washed or scraped before placing in the machine. 3. Place the utensils in a rack and start the machine. 4. Watch the final rinse gauge to verify machine is reaching a minimum water temperature of 180F or as specified by the manufacturer. 5. Explain what to do if the dish machine is not reaching the proper temperature. To get more information invite your dish machine or chemical service technician to the training, as he or she may be able to provide assistance in this area.
M4-6
Fact Sheet:
Manual Utensil Washing
Sanitizer Chlorine Quaternary Ammonia Iodine
Concentration 50 - 100 ppm 200 ppm or as specified by the manufacturer 12.5 - 25 ppm
Note: Concentrations below the approved chemical levels are not effective and concentrations above these levels can be toxic. To ensure the correct concentration, always read the directions on the label and use the proper test strips to check the concentration.
M4-7
Fact Sheet:
Mechanical Utensil Washing

Scrape Rack and Sort Properly Wash, Rinse, Sanitize Air Dry
Graphic Courtesy of DuPage County Health Department
Chemical Sanitizing
Water temperature according to the manufacturer Detergent and sanitizer must be automatically dispensed Chlorine at 50 ppm
Hot Water Sanitizing

Wash temperature according to the manufacturer Final rinse temperature at least 180F
M4-8
TRAINER: Share this story with participants.

Recently a manager shared an interesting story. She had been off a few days and had decided to stop by the restaurant to see how things were going. She entered through the mechanical utensil washing area and noticed a very strange odor. She wasnt quite sure what she smelled. She decided to check the chlorine level of the dish machine, just to make sure it was working. When she dipped the TEST STRIP into the pooling water after a cycle, there was no color change. She thought that maybe the chlorine bucket was empty. She noticed the bucket attached to the SANITIZER injector was not SANITIZER. When she opened the bucket, she found shriveled-up pickles! Apparently the employee had mistakenly attached a bucket of pickles instead of the chlorine SANITIZER. All the utensils in the kitchen had a faint odor of pickle juice - the same odor the manager noticed when she entered the utensil washing area. The employee had not been trained to use TEST STRIPS to check the SANITIZER level. If he had, this mistake may have been noticed and corrected immediately. Solution: The person in charge has the responsibility to ensure dish machines are operating properly every day. An employee must be assigned to check the SANITIZER level with a TEST STRIP to verify the concentration is at the appropriate level and to notify the person in charge if there is a problem.
M4-9
Module 4 Questions:
Utensil Washing-Manual and Mechanical Review

1. How do you set up a 3 or 4 compartment sink? Answer: 1 - Pre-Wash/Scrape 2 - Wash with Detergent and 110F Water 3 - Rinse 4 - SANITIZE with Approved SANITIZER 2. What is the proper SANITIZER concentration for manual utensil washing? Answer: Chlorine at 50 - 100 ppm in warm water Quaternary Ammonia Compound (Quat) at 200 ppm or as specified by the manufacturer. 3. How do TEST STRIPS work? Answer: TEST STRIPS measure the concentration in parts per million (ppm) of the SANITIZER in solution. Chlorine TEST STRIPS turn shades of purple and quat TEST STRIPS turn shades of greenish blue, depending on the concentration. 4. What is the final rinse temperature for a hot water SANITIZING dish machine? Answer: 180F or as specified by the manufacturer.
M4-10
Post Quiz

Fill in the blanks Manual Utensil Washing Steps 1. Scrape 2. _________ 3. _________ 4. _________ 5. Air Dry Sanitizer Chlorine Quaternary Ammonia Iodine Concentration ________ ppm ________ ppm 12.5 - 25 ppm
M4-11
Post Quiz Answers

Fill in the blanks Manual Utensil Washing Steps 1. Scrape 2. Wash 3. Rinse 4. Sanitize 5. Air Dry Sanitizer Chlorine Quaternary Ammonia Iodine Concentration 50-100 ppm 200 ppm 12.5 - 25 ppm
M4-12
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Check manual utensil washing sanitizing solutions and chemical sanitizing dish machines once per day with a TEST STRIP. Check the temperature gauge on a hot water sanitizing dish machine once per day. Use the Sanitizer Check Log (p. M4-14) or provide your own log/calendar to document testing. Review your dish machine manufacturer manual for proper operation and maintenance. Invite your dish machine or chemical service technician to provide training on proper operation of your machine or use of chemicals. Post the Manual Utensil Washing fact sheet (p. M4-7) or Mechanical Utensil Washing fact sheet (p. M4-8) in the utensil washing area for a quick reference.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 4-301, Equipment Numbers and Capacities; 4-302.14, Sanitizing Solutions, Testing Devices; 4-501, Equipment Maintenance and Operation; 4-603, Cleaning of Equipment and Utensils - Methods; 4-7, Sanitization of Equipment and Utensils. Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 5: Cleaning And Sanitizing. University of Florida/Florida Restaurant Association, 1997. The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers proper cleaning and sanitizing of food equipment and utensils (9:00 min).
M4-13
Mechanical Dish Washing Sanitizer Check Log

MINIMUM 50 PPM CHLORINE REQUIRED Date Sanitizer Concentration Action Taken Initials
M4-14
Module 5 Overview:
Personal Hygiene
PARTICIPANTS WILL: 1. Understand the link between poor personal hygiene and FOODBORNE ILLNESS. 2. Explain good personal hygiene practices. TIME: 15 minutes TEACHING LOCATION: Dining Room COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M5-4) Activity: Personal Hygiene Crossword Puzzle (p. M5-5) Fact Sheet: Personal Hygiene (p. M5-7) GLOSSARY TERMS: FOODBORNE ILLNESS
PUBLIC HEALTH MADISON & DANE COUNTY 06/04
Pre Quiz
Module 5: Personal hygiene

1. Can employees wear any of the following when handling food? Circle Yes or No Artificial Nails Nail Polish Plain Wedding Band Yes No Yes No Yes No
MODULE 5: PERSONAL HYGIENE
M5-2
Personal Hygiene
Today We Are Learning About Personal Hygiene. Before our

training begins today there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.
Whats the Risk?

Poor personal hygiene of food employees is the second most common practice that contributes to FOODBORNE ILLNESS outbreaks. Poor personal hygiene may negatively affect the way customers view your establishment. Good personal hygiene practices prevent FOODBORNE ILLNESS and keep customers coming back.
Whats the Law?
Employees must follow good personal hygienic practices to prevent the spread of disease.
M5-3
Talking Points
FOODBORNE ILLNESS: Sickness caused from germs or toxins in food, also called food poisoning. It is important to always report to the person in charge when you are feeling ill. Follow proper handwashing procedures. Keep fingernails trimmed and unpolished to aid in cleaning and proper glove fit. Do not use artificial nails since they may fall into food during preparation. Open cuts or wounds on hands or wrists must be reported to the person in charge. A food handler may work if the cut can be bandaged and a disposable glove is worn. Jewelry worn on hands or wrists can collect food particles and be difficult to clean. Remove jewelry before reporting to work. A plain wedding band may be worn. Smoking, drinking, eating, or chewing gum should be done in designated break areas to prevent contamination of food preparation areas. Employees may only drink from a covered beverage container in food preparation areas. Covered containers prevent contamination of your hands and food contact surfaces if spills occur. Effective hair restraints can be hats, hair coverings, hairnets, beard restraints and clothing that covers the body. Use hair restraints to keep hair from falling into food and to keep employees from touching their hair. To prevent the spread of germs dont touch your face, hair, or other body parts when handling food. When tasting food use the utensil only once. Dont reuse the tasting utensil. Dirty clothing may harbor bacteria that can be passed onto food. Keeping a clean appearance may prevent the possibility of disease transmission. If necessary establish a dress code that all employees can follow. Customers appreciate good personal hygiene.
M5-4
Module 5 Activity:
Personal Hygiene Crossword Puzzle

1 2
3 6
7 8
Across 1. Do this to help prevent the spread of disease. 6. Keep these trimmed and clean. 7. Customer's appreciate good personal _______. 8. Employee beverages must be_______ with a lid. 9. This is allowed only in a designated area. Down 2. Do not dry your hands on your _____. 3. Remove this before reporting to work. 4. This must be worn over open cuts or wounds. 5. Tell your manager when you are feeling this way. 7. Needed to keep hair out of food.
M5-5
Module 5 Activity:
Personal Hygiene Crossword Puzzle-Answer Key

TRAINER: Use to discuss participants answers.
1 2
A P R
O
6
J G E W R N
B A N R E D A G
9
I I L L S
7
H A I R
E L R Y
N E T
Across 1. Do this to help prevent the spread of disease. 6. Keep these trimmed and clean. 7. Customer's appreciate good personal _______. 8. Employee beverages must be_______ with a lid. 9. This is allowed only in a designated area. Down 2. Do not dry your hands on your _____. 3. Remove this before reporting to work. 4. This must be worn over open cuts or wounds. 5. Tell your manager when you are feeling this way. 7. Needed to keep hair out of food.
M5-6
Fact Sheet:
PERSONAL HYGIENE
Wear a clean uniform Wash your hands often Remove jewelry before reporting to work Wear hairnet, hat, or cap Keep fingernails short and without artificial nails or nail polish
M5-7

The following are examples of violations observed during inspections. 1. A food employee dried his hands on his dirty apron after washing his hands. Problem: Drying your hands on your apron or dirty clothing can easily recontaminate washed hands. Solution: Single use paper or cloth towels should be used for hand drying. 2. A food employee was wearing painted artificial fingernails. Problem: Long painted nails can break or flake polish into food. Solution: Keeping nails trimmed and unpainted makes it easy to keep them clean and prevents breakage and flaking of nail polish into food. 3. Employee personal belongings were stored directly on top of opened bags of flour and sugar. Problem: Debris and bacteria present on personal belongings may contaminate the stored food. Solution: Designate a separate area for storing employee personal belongings away from food, utensils, or single service items.
M5-8
Module 5 Questions:
Personal Hygiene Review

Answer True or False: 1. Employees may eat in food preparation areas as long as good handwashing procedures are followed. Answer: False - Employees should eat in designated break areas to prevent contamination of food and equipment. 2. A plain wedding band is the only acceptable jewelry allowed on employees hands and arms. Answer: True - This will allow for proper handwashing. Any other jewelry may harbor food particles and germs. 3. An employee with a burn on her finger may continue to work as long as a bandage and disposable glove is worn. Answer: True - A food handler with an open cut or wound on their hand or wrist may work as long as the wound is bandaged with an impermeable cover and a single-use glove is worn.
M5-9
Post Quiz

1. Can employees wear any of the following when handling food? Circle Yes or No Artificial Nails Nail Polish Plain Wedding Band Yes No Yes No Yes No
M5-10
Post Quiz Answers

1. Can employees wear any of the following when handling food? Artificial Nails Nail Polish Plain Wedding Band No No Yes
M5-11
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Develop or review your written employee personal hygiene policy. Develop a procedure to handle employee personal hygiene issues or complaints. Post the Personal Hygiene fact sheet (p. M5-7) for a quick reference.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 2-302.11, Fingernails; 2-303.11, Jewelry; 2-304.11, Outer Clothing; 2-4, Hygienic Practices. Video: Handwashing for Life: The Why, The When & The How. The Handwashing Leadership Forum, 2002. This short, language-free video motivates line-level kitchen workers and servers on the why, when, and how to handwash (4:30 min).
M5-12
Module 6 Overview:
Thermometers
PARTICIPANTS WILL: 1. Identify different types of thermometers and their uses. 2. Demonstrate how to properly CALIBRATE a stem thermometer. TIME: 15 minutes TEACHING LOCATION: Kitchen MATERIALS NEEDED: Activity: Thermometer Calibration (p. M6-5) - Thermometers - Bucket of ice and water (50/50 slush) - Small pan of boiling water - Thermometer holder with calibration hole or pliers COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M6-4) Activity: Thermometer Calibration (p. M6-5) Fact Sheet: Types of Thermometers (p. M6-6) GLOSSARY TERMS: CALIBRATE DANGER ZONE
Pre Quiz
Module 6: thermometers
1. Do you know how to calibrate a metal stem thermometer? Circle Yes or No 2. List three types of thermometers.
MODULE 6: THERMOMETERS
M6-2
Thermometers
Today We Are Learning About Thermometers.
Before our training
Whats the Risk?

Foods held in the DANGER ZONE - between 41F and 135F for more than a few hours can become unsafe to eat. By using a thermometer often to check food temperatures, you may be able to prevent a foodborne illness. This safe food practice can help you identify a problem before the food becomes unsafe to eat. An added benefit of maintaining safe food temperatures is improved food quality and reduced waste. Remember to regularly CALIBRATE your thermometers to ensure the accuracy of food temperatures.
Whats the Law?

Provide and use an accurate, metal stem thermometer for checking food temperatures. Refrigeration units must have accurate and easy-to-read thermometers. Place the thermometer in the warmest area of the refrigerator.
M6-3
Talking Points
CALIBRATE: A procedure to check and adjust thermometers so they take accurate temperatures. DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41F and 135F. This is called the DANGER ZONE because bacteria will grow quickly between these temperatures. Thermometers come in various types, styles and prices. All thermometers should be checked for accuracy and CALIBRATED. Thermocouples can usually be sent to the manufacturer for CALIBRATION. CALIBRATE all new thermometers. CALIBRATE a thermometer after it had been accidentally dropped. Clean and sanitize thermometers between uses.
M6-4
Module 6 Activity:
Thermometer Calibration
Review and discuss the Types of Thermometers fact sheet (p. M6-6). When using thermometers to ensure food safety, make sure your thermometer readings are accurate. The accuracy of the thermometer can be checked using the CALIBRATION procedure below. CALIBRATE new thermometers and then at least quarterly. Procedure (for dial thermometers): 1. Place thermometers in a cup of ice and water mixture or boiling water. 2. Immerse the stem a minimum of 2 inches into the mixture, being careful not to touch the sides or bottom of the container. 3. Wait until needle stops moving. 4. The thermometer should read 32F in the ice and water mixture or 212F in the boiling water. 5. Use the wrench/pliers to turn the calibration nut until it reads 32F or 212F.
Ice Point Method
Boiling Point Method

Graphics Courtesy of USDA Food Safety and Inspection Service
M6-5
Fact Sheet:
TYPES OF Thermometers
Dial Instant-Read:
Reads in 15-20 seconds Place 2 to 3 deep in thickest part of the food Temperature is averaged along the probe, from tip to 2 to 3 up the stem Insert sideways for thin foods Some models can be calibrated; check manufacturers instructions Not designed to be left in the food while it is cooking
Digital instant-read:
Reads in 10 seconds Place at least 1/2 deep Can measure thick and thin foods Some models can be calibrated; check manufacturers instructions Not designed to be left in the food while it is cooking
Thermocouple:
Reads in 2-5 seconds - fastest reading of all thermometers Place 1/4 or deeper Can measure thick and thin foods Can be calibrated; check manufacturers instructions Not designed to be left in the food while it is cooking More expensive than instant-read thermometers
Oven-Safe:
Reads in 1-2 minutes Place 2 to 2-1/2 deep in the thickest part of the food Best for roasts, soups, or casseroles Can remain in the food while it is cooking in the oven Heat conduction of metal stem can cause false high readings Some models can be calibrated; check manufacturers instructions
Indicating Thermometers:
Can be kept in the refrigerator and freezer Can be used to check the accuracy of built-in thermometers
Infrared:
Fast read out Can read the temperature of the food without touching it Only measures surface temperature, not for internal food temperatures
Information and Graphics Courtesy of USDA Food Safety and Inspection Service

M6-6

The following are examples of violations observed during inspections. 1. An employee was trying to check the temperature of a thin hamburger with the tip of the dial thermometer. Problem: Dial thermometers must be inserted at least 2-3 inches into the food, and this is difficult to do with thin foods. Solution: For thin foods, a tip-sensitive digital thermometer or thermocouple works best. 2. An employee checked the temperature of a container of potato salad right after checking some raw chicken without cleaning/sanitizing the thermometer. Problem: Thermometers should be cleaned and sanitized to avoid crosscontamination, especially when going from raw to ready-to-eat foods. Solution: Alcohol swabs or sanitizing wiping cloth solutions are acceptable. 3. An employee frequently checked food temperatures, but rarely CALIBRATED his thermometer. Problem: Because he did not regularly CALIBRATE their thermometer, he did not know it was off by 20F. He thought the food was 38F, but it was actually 58F. Solution: CALIBRATE thermometers often.
M6-7
Module 6 Questions:
Thermometers Review
1. Name several types of thermometers. Answer: Dial instant-read, Digital instant-read, Thermocouple, Infrared, Oven-safe 2. What temperature should the thermometer read in an ice and water mixture? Answer: 32F 3. How do you clean and sanitize the thermometer before use and between raw and ready-to-eat food? Answer: Alcohol swabs or sanitizing wiping cloth solutions
M6-8
Post Quiz
1. Do you know how to calibrate a metal stem thermometer? Circle Yes or No 2. List three types of thermometers.
M6-9
Post Quiz Answers
1. Do you know how to calibrate a metal stem thermometer? Circle Yes or No 2. List three types of thermometers. Dial instant-read, Digital instant-read, Thermocouple, Infrared, Oven-safe, Indicating thermometer
M6-10
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Develop or review procedures for temperature monitoring, recording and corrective actions if improper temperatures are found. Create and/or post easy-to-use temperature logs for recording temperatures. Determine with your staff a specific dates they should check thermometer calibration. Develop a written calibration log and assign this duty to an employee(s). Review the calibration logs as necessary. Recording thermometers and data loggers can also be used to monitor and record food or equipment temperatures. Post the Thermometer Placement fact sheet (p. M6-12) and Temperature Danger Zone fact sheet (p. M6-13) in the kitchen for a quick reference.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 4-203, 4-204.112, 4-302.12, Temperature Measuring Devices. Thermy Website - a national consumer education campaign designed to promote the use of food thermometers, developed by the Food Safety and Inspection Service (FSIS), U.S. Department of Agriculture (USDA). http://www.fsis.usda.gov/thermy/index.htm Kitchen Thermometer booklet, developed by the Food Safety and Inspection Service, USDA http://www.fsis.usda.gov/oa/thermy/kitchen.pdf Recording Thermometers - www.ibutton.com*
*Reference to commercial or trade names does not imply endorsement by Public Health Madison and Dane County or bias against those not mentioned.
M6-11
Fact Sheet:
Comment [c1]: Also in M8, M9.
Thermometer placement
Ham Insert the thermometer in the thickest area, away from bone & fat. Check the temperature of irregularly shaped foods in several places.
Hamburger Patty
For thin foods like a hamburger patty, a digital thermometer or thermocouple is best.
Lasagna Combination Dishes/Casseroles Check in the center or thickest part. Check in several places, especially for dishes containing eggs or ground meat and/or poultry.
M6-12
Fact Sheet:
Comment [c2]: Also in M8, M9.
Temperature Danger Zone
Reheat Foods to 165F Keep Hot Foods at or above 135F
DANGER ZONE
41F - 135F Bacteria Multiply
Keep Cold Foods at or below 41F
WHEN IN DOUBT, THROW IT OUT!

M6-13
Module 7 Overview:
Safe Cooking
PARTICIPANTS WILL: 1. Describe potential hazards of eating food that has not been safely cooked. 2. Identify the proper cook temperatures of various animal foods. 3. Describe what to do if foods are found below the safe cooking temperatures. TIME: 15 minutes TEACHING LOCATION: Presentation in the dining room Teaching activity in the kitchen COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M7-4) Activity: Cooking Temperatures (p. M7-5) Activity: Is It Done? (p. M7-6) Fact Sheet: Final Cook Temperatures (p. M7-8) Fact Sheet: Roast Cooking Temperatures (p. M7-9) GLOSSARY TERMS: HACCP PATHOGEN RAW ANIMAL FOOD
Pre Quiz
Module 7: Safe cooking

Fill in the Final Cook Temperatures
Raw shell eggs Eggs cooked for immediate service. Fish Including fresh or saltwater fish, crustaceans, and mollusks. Meat Including meat from cattle, swine, sheep, goats or other edible animals. Ground meats, fish or game animals Including hamburger, ground pork, sausages, gyros, injected meats, meatballs. Poultry Including any domesticated bird (chickens, turkeys, duck, geese, guinea) & migratory waterfowl, game birds or squab (such as pheasant, partridge, quail, grouse or guineas). Stuffed fish, meat, poultry, pasta Any raw meat that is stuffed, or anything stuffed with raw meat. Commercially precooked foods Foods that have been previously cooked and packaged by a commercial food processing facility. Plant Foods for Hot Holding Rice, pasta, vegetables cooked and hot held Reheating leftovers Foods that have been previously cooked and cooled should be reheated to 165F within 2 hours.
The temperatures must be reached and held for at least 15 seconds.
145F 145F 145F
165F
135F
MODULE 7: SAFE COOKING
M7-2
Safe Cooking
Today We Are Learning About Safe Cooking.
there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.
Whats the Risk?

RAW ANIMAL FOODS such as beef, pork, poultry, fish, and eggs can contain disease-causing germs, also called PATHOGENS. PATHOGENS may already be in the food by the time it comes to your food establishment. Some examples of common PATHOGENS are E.coli in ground beef or Salmonella in poultry. Eating foods before they are cooked to a safe temperature may result in someone becoming very sick. By cooking RAW ANIMAL FOODS to safe temperatures, diseasecausing germs can be reduced to safe levels or killed.
Whats the Law?
Cook RAW ANIMAL FOODS to the following temperatures: 165F 155F 145F Chicken, turkey, or waterfowl Stuffed chicken, fish, meat, or pasta Ground meats, fish or game animals Meat: beef, pork, or lamb Fish Raw shell eggs
M7-3
Talking Points
HACCP: Hazard Analysis Critical Control Point. A self-inspection program that helps food employees identify critical control points where food is at risk of causing illness. Cooking foods to safe temperatures is an example of a critical control point. PATHOGEN: Bacteria or viruses that cause disease. RAW ANIMAL FOOD: Uncooked animal foods such as eggs, fish, meat, chicken, and other foods containing these RAW ANIMAL FOODS. A Kansas State University study showed that 40% of hamburgers brown in the middle were actually below the required temperature of 155F that kills E. coli bacteria. You cannot tell if a food is fully cooked by smelling it or looking at it. Checking the temperature with a metal stem thermometer is the only way to guarantee safety. Final cook temperatures vary for different types of animal foods. When using a microwave for cooking the food should be stirred, if possible, during cooking, and allowed to stand covered for 2 minutes. Plants foods, like rice, pasta, or vegetables, for hot holding must be cooked to at least 135F. When food is found to be below safe cooking temperatures: - Continue to cook it until it reaches the required temperature. - Check the cooking equipment for proper operation. - Verify that the product was made according to the recipe or procedure. - Check the accuracy of your thermometer and calibrate if needed.
M7-4
Module 7 Activity:
Cooking Temperatures
List food items from your own menu into the spaces on the left. Choose the correct safe cooking temperatures for each food item from the list on the bottom. The temperatures may be used more than once. Use the Final Cook Temperature fact sheet (p. M7-8) and Roast Cooking Temperature fact sheet (p. M7-9) to help you. Menu Item 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Hamburger Answer 155F
Temperatures Choices:
135F 145F 155F 165F Think about the following: 1. 2. 3. 4. 5. What is the main ingredient of each item? Does the menu item contain raw meat? Is the item made with pre-cooked meat? Is the item a roast? Does the dish contain ground meat?
M7-5
Module 7 Activity:
Is It Done?
Check a box to answer if the example is safely cooked. Use the Final Cook Temperatures fact sheet (p. M7-8) and Roast Cooking Temperatures fact sheet (p. M79) to help you. Not enough info
Cooking Example Is it Safely Cooked? 1. 2. 3. 4. 5. 6. 7. 8. Deep fried chicken breast cooked to 165F. Hamburger is cooked until it looks brown in the middle. Commercially precooked ham for hot buffet cooked to 135F. Beef roast cooked to 140F. Carrots for hot holding heated to 130F. Breakfast sausage for the hot breakfast buffet is cooked in the microwave to 155F. Pork tenderloin baked until it reaches 145F. Whole turkey breast reaches 165F.
Yes
No
M7-6
Module 7 Activity:
Is It Done? Answer Key

Cooking Example Is it Safely Cooked? 1. 2. Deep fried chicken breast cooked to 165F. Chicken and other poultry must be cooked to 165F. Hamburger is cooked until it looks brown in the middle. Using the color of the meat as an indicator is not always accurate. Meat that appears brown isnt necessarily 155F. Commercially precooked ham for hot buffet cooked to 135F. Commercially precooked foods only need to be cooked to 135F for hot holding. Beef roast cooked to 140F. It depends on how long the beef roast has been cooking. Refer to the Roast Cooking Temperature fact sheet (p. M79). Carrots for hot holding heated to 130F. Vegetables are that is cooked for hot holding must be heated to at least 135F. Breakfast sausage for the hot breakfast buffet is cooked in the microwave to 155F. All RAW ANIMAL FOODS cooked in the microwave must be cooked to 165F. Pork tenderloin baked until it reaches 145F. Pork must be cooked to a minimum 145F. Whole turkey breast reaches 165F. The minimum cooking temperature of turkey breast is 165F.
Yes X
No
Not enough info
3.
4.
5.
6.
7. 8.
X X
M7-7
Fact Sheet:
Final Cook TemperatureS

USE A THERMOMETER TO CHECK THE INTERNAL TEMPERATURE OF THE FOOD YOU ARE COOKING
145F 145F 145F
155F
165F
165F
135F
135F
165F
M7-8
Fact Sheet:
Roast Cooking TemperatureS

Whole beef roasts and pork roasts can be safely cooked using one of the following time and temperature combinations
130F for 112 minutes 131F for 89 minutes 133F for 56 minutes 135F for 36 minutes 136F for 28 minutes 138F for 18 minutes 140F for 12 minutes 144F for 5 minutes 145F for 4 minutes 151F for 54 seconds 155F for 22 seconds 158F for 0 seconds
M7-9

1. In 1993, over 700 people got sick and 4 children died from eating undercooked ground beef contaminated with E. coli bacteria at a restaurant chain in Washington State. The restaurant chain lost over 100 million dollars as a defendant in multiple lawsuits. Solution: The restaurant chain worked hard to change their hamburger cooking procedures and was the first company in the restaurant industry to use a HACCPbased food safety system. This restaurant chain now is considered a leader in food safety and a model by the U.S. Department of Agriculture. This landmark case changed hamburger cooking awareness and procedures for all Americans. 2. A sanitarian performed an inspection at a well-known, fast food establishment, and noticed that the hamburgers were not reaching the final required minimum cooking temperature of 155F. The employees were using the same equipment, timers and procedures that they had always used and had worked fine in the past. Apparently, the grill had recently been serviced, and was improperly calibrated. Solution: Even though this establishment had set procedures in place that have worked in the past, procedures must be routinely verified by checking food temperatures to ensure their equipment is functioning properly.
M7-10
Module 7 Questions:
Safe Cooking Review

1. Describe potential hazards of eating food that has not been safely cooked. Answer: Eating undercooked foods can cause foodborne illness such as E. coli or Salmonella. 2. Describe the best way to tell if a food has been cooked to a safe temperature. Answer: Use an appropriate thermometer to check final cooking temperatures. Meat that looks or feels done is not necessarily safely cooked. 3. What should you do if your food has not reached the safe cooking temperature? Answer: Continue to cook it until it reaches the proper temperature. 4. What is the safe cooking temperature for pork, hamburger, and chicken? Answer: Pork 145F Hamburger 155F Chicken 165F
M7-11
Post Quiz

Fill in the Final Cook Temperatures
145F 145F 145F
165F
135F
M7-12
Post Quiz Answers

145F 145F 145F
155F
165F
165F
135F
135F
165F
M7-13
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Incorporate safe cook temperatures into your recipes or written procedures. Develop or review procedures for temperature monitoring, recording and corrective actions if improper temperatures are found. Create and/or post easy-to-use temperature logs for recording temperatures. Post the Final Cook Temperatures fact sheet (p. M7-8) and Roast Cooking Temperatures fact sheet (p. M7-9) in the kitchen for a quick reference.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 3-401.11, Raw Animal Foods; 3-401.12, Microwave Cooking; 3-401.13, Plant Food Cooking for Hot Holding. USDA, Food Safety and Inspection Service Fact Sheets, http://www.fsis.usda.gov/fact_sheets/index.asp Food Safety Training and Education Alliance, Food Safety Training Tools, http://www.fstea.org/resources/tools.html
M7-14
Module 8 Overview:
Reheating
PARTICIPANTS WILL: 1. Understand the importance of thoroughly reheating leftovers. 2. Know the time and temperature requirements for reheating previously cooked and cooled and commercially precooked foods. TIME: 15 minutes TEACHING LOCATION: Kitchen MATERIALS NEEDED: Activity: Reheating Exercise (p. M8-5) - Food - Metal Stem Thermometers - Temperature Log (p. M8-6) COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M8-4) Activity: Reheating Exercise (p. M8-5) Fact Sheet: Temperature Danger Zone (p. M8-6) Fact Sheet: Thermometer Placement (p. M8-7) GLOSSARY TERMS: BACTERIA DANGER ZONE POTENTIALLY HAZARDOUS FOODS
Pre Quiz
Module 8: reheating
1. How long should it take to reheat food?
2. Is it acceptable to reheat food using the following? Circle Yes or No Steam table Crock-pot Stovetop Yes No
Yes No Yes No
MODULE 8: REHEATING
M8-2
Reheating
Today We Are Learning About Reheating.

effectiveness and success.
Before our training begins
today there will be a short quiz. The quiz helps the Health Department assess training You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.
Whats the Risk?

Thoroughly reheating food is important to kill disease-causing BACTERIA. Even when foods are cooked properly, these BACTERIA can be present. If the food is slowly cooled,
BACTERIA
may grow and cause a foodborne illness. This is because BACTERIA multiply
rapidly in the DANGER ZONE - between 41F and 135F. Proper reheating will help you prevent a foodborne illness.
Whats the Law?
POTENTIALLY HAZARDOUS FOODS that are cooked, cooled, and reheated for hot holding must be reheated to at least 165F for 15 seconds. Ready-to-eat food taken from a commercially processed, sealed container must be reheated to at least 135F for hot holding. Reheating must be completed in less than 2 hours.
MODULE 8: REHEATING
M8-3
Talking Points
BACTERIA: Germs DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41F and 135F. This is called the DANGER ZONE because BACTERIA will grow quickly between these temperatures. POTENTIALLY HAZARDOUS FOODS: Foods BACTERIA will grow in when the temperature is in the DANGER ZONE between 41F and 135F. Common equipment used for reheating: alto sham, steamer, convection oven, stove top, grill or microwave. When using a microwave for reheating, stir and/or rotate food midway through the heating time to eliminate cold spots where harmful BACTERIA can survive. Allow the product to stand covered for 2 minutes to ensure thorough reheat. Slowly reheating food in slow cookers, steam tables or chafing dishes is unsafe and not allowed. Use an accurate, appropriate thermometer to check reheat temperatures. To maintain food quality, reheating the same food more than once is not recommended. Food can be safely reheated to 165F if it has been in the DANGER ZONE less than 4 hours. This may occur if your equipment is not operating properly or power outages occur.
MODULE 8: REHEATING
M8-4
Module 8 Activity:
Reheating Exercise
Choose a food product that you commonly reheat. Follow the outlined procedure below or your own from your establishments procedure manual. 1. 2. 3. 4. 5. 6. Place food in a container - smaller portions reheat faster. Choose approved equipment for reheating - oven, stove top, grill or microwave. Record the start time on a log. Use Food Temperature Log (p. M8-8). Stir food often to distribute heat throughout the container. If using a microwave, remember to let the food stand for 2 minutes afterward. Use a thermometer to check the final reheat temperature. Refer to the Thermometer Placement fact sheet (p. M8-7). Did the food reach at least 165F or 135F depending on the food product? Record the finish time and temperature on log. Was the food reheated in less than 2 hours? When properly reheated, the food may be moved to hot holding equipment. Hot hold food products at or above 135F.
7. 8.
Review and discuss Temperature Danger Zone fact sheet (p. M8-6).
MODULE 8: REHEATING
M8-5
Fact Sheet:
DANGER ZONE

MODULE 8: REHEATING
M8-6
Fact Sheet:
Hamburger Patty
MODULE 8: REHEATING
M8-7
Food Temperature Log

Date Time Food Product Internal Temperature Action Taken Initials
Thermometer Calibrated
MODULE 8: REHEATING
M8-8

The following are examples of violations observed during inspections. 1. An employee put a full container of cold chili into a steam table an hour before serving to customers. Problem: Steam tables are not designed to reheat foods. Steam tables are only intended to hot hold foods that have been cooked or reheated. Solution: Reheat foods using proper equipment such as a stove within 2 hours and before serving. 2. A stockpot of properly reheated soup was placed into a cold steam table. Problem: A cold steam table may cool foods to below 135F. Solution: Warmers and steam tables should be pre-heated. 3. A container of ground beef was placed in the microwave for 5 minutes to reheat. As soon as the microwave finished, the beef was placed into a crock-pot for hot holding. Problem: All foods reheated in the microwave should be stirred during reheating to allow even distribution of heat. Also, the food should be allowed to stand covered for 2 minutes after the end of the microwave cycle to finish the heating process. Solution: It is best to check the final reheat temperature with a metal stem thermometer. 4. A restaurant reheated all homemade soups on the stove at medium-high heat for 1 hour. After reheating, the health inspector checked the final temperatures. The chicken noodle soup was 170F and the chili was only 125F. Problem: Thicker soups may take longer to reheat than thinner soups. The method and time that works for reheating chicken noodle soup may not work for reheating thicker foods like chili. Solution: It is best to check the final reheat temperature with a metal stem thermometer.
MODULE 8: REHEATING
M8-9
Module 8 Questions:
Reheating Review
1. Why is it important to thoroughly reheat foods that have been previously cooked and cooled? Answer: Thorough reheating can kill BACTERIA that may have contaminated the food and therefore help to prevent foodborne illness. 2. What temperature should leftover soup be reheated to for hot holding in a steam table? Answer: 165F 3. What is the correct reheat temperature of a frozen, commercial package of chili for hot holding? Answer: 135F 4. Why arent slow cookers, steam tables or chafing dishes allowed for reheating? Answer: The reheating time may take longer than 2 hours.
MODULE 8: REHEATING
M8-10
Post Quiz
Module 8: reheating
1. How long should it take to reheat food?
2. Is it acceptable to reheat food using the following? Circle Yes or No Steam table Crock-pot Stovetop Yes No
Yes No Yes No
MODULE 8: REHEATING
M8-11
Post Quiz Answers
Module 8: reheating
1. How long should it take to reheat food? 2 hours or less 2. Is it acceptable to reheat food using the following? Steam table Crock-pot Stovetop No No Yes
MODULE 8: REHEATING
M8-12
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Develop or review procedures for temperature monitoring, recording and corrective actions if improper temperatures are found for reheating. Create and/or post easy-to-use temperature logs for recording temperatures. Post the Temperature Danger Zone fact sheet (p. M8-6) and Thermometer Placement fact sheet (p. M8-7) in the kitchen for a quick reference.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 3-403.11, Reheating for Hot Holding. USDA, Food Safety and Inspection Service Fact Sheets, http://www.fsis.usda.gov/fact_sheets/index.asp Food Safety Training and Education Alliance, Food Safety Training Tools, http://www.fstea.org/resources/tools.html
MODULE 8: REHEATING
M8-13
Module 9 Overview:
Hot and Cold Holding

PARTICIPANTS WILL: 1. 2. 3. 4. Define the term POTENTIALLY HAZARDOUS FOOD and DANGER ZONE. Know the proper food temperatures to control bacterial growth. Demonstrate proper thermometer placement. Develop a service call list for hot and cold holding equipment.
TIME: 15 minutes TEACHING LOCATION: Kitchen MATERIALS NEEDED: Activity: Temperature Monitoring (p. M9-5) - Metal stem thermometers - Alcohol wipes or wiping cloths solution - POTENTIALLY HAZARDOUS FOOD - Food Temperature Log (p. M9-14) Activity: Service Phone Numbers (p. M9-6) - Paper - Pen COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M9-4) Activity: Temperature Monitoring (p. M9-5) Activity: Service Call List (p. M9-6) Fact Sheet: Temperature Danger Zone (p. M9-7) Fact Sheet: Thermometer Placement (p. M9-8) GLOSSARY TERMS: DANGER ZONE POTENTIALLY HAZARDOUS FOODS WHEN IN DOUBT, THROW IT OUT
Pre Quiz
Module 9: Hot and Cold holding

1. What is the temperature Danger Zone?
2. List five potentially hazardous foods.
MODULE 9: HOT AND COLD HOLDING
M9-2
Hot and Cold Holding

Today We Are Learning About Hot and Cold Holding. Before our
Whats the Risk?

POTENTIALLY HAZARDOUS FOODS held in the DANGER ZONE from 41F to 135F may support the rapid growth of disease-causing bacteria and lead to foodborne illness. Some examples of
POTENTIALLY HAZARDOUS FOOD
include; meat, poultry, seafood, dairy products, cooked and
cooled foods. Improper hot or cold holding temperatures account for approximately 35% of all foodborne disease outbreaks.
Whats the Law?
Cold POTENTIALLY HAZARDOUS FOOD must be kept at or below 41F. Hot POTENTIALLY HAZARDOUS FOOD must be kept at or above 135F. Frozen food must be maintained frozen.
M9-3
Talking Points
DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41F and 135F. This is called the DANGER ZONE because bacteria will grow quickly between these temperatures. POTENTIALLY HAZARDOUS FOODS: Foods that bacteria will grow in when the temperature is in the DANGER ZONE between 41F and 135F. WHEN IN DOUBT, THROW IT OUT: If you are unsure about how long a food item has been at improper temperature, discard it. POTENTIALLY HAZARDOUS FOODS need extra care in handling. These are foods that spoil easily and if not handled properly can cause foodborne illness. Examples include: Meat Gravies Eggs Poultry Soups Milk Fish Meat sauces Tofu Cooked pasta or rice Cream-filled baked goods Cut melons Cooked vegetables Custards Cooked potatoes Meat and potato salads Food should be discarded if in the DANGER ZONE for more than a total of 4 hours. If the food has been out of temperature control for more than 4 hours, diseasecausing bacteria may grow to levels high enough to cause illness. If you are unsure how long a food item has been at an unsafe temperature, discard it. Its better to be safe than sick. WHEN IN DOUBT, THROW IT OUT. Just because a food looks and smells OK, does not mean it is safe to eat. During hot holding, stirring and covering food will help ensure thorough heating. Metal containers transfer heat and cold faster than plastic containers; hot foods will cool more quickly in metal containers. Storing smaller portions and covering foods after cooling are helpful tips for keeping food below 41F. At all times during hot holding the food should remain above 135F to prevent the growth of bacteria. Use a thermometer to verify that your hot holding method is keeping the food at safe temperatures.
M9-4
Module 9 Activity:
Temperature Monitoring
Review and discuss Temperature Danger Zone fact sheet (p. M9-7). Check temperatures of POTENTIALLY HAZARDOUS FOOD in your kitchen. 1. Use thermometers to check food temperatures during hot and cold holding. 2. Demonstrate proper thermometer placement. Refer to the Thermometer Placement fact sheet (p. M9-8). 3. Clean and sanitize the thermometer between uses. Alcohol swabs or sanitizing wiping cloth solutions are acceptable. 4. Record the temperatures on the Food Temperature Log (p. M9-14).
M9-5
Module 9 Activity:
Service Phone Numbers

Prepare a plan for servicing hot and cold holding equipment that is not operating properly. 1. Make a list of all of the hot and cold holding equipment in the food establishment. 2. Write the name and phone number for the repair service next to each piece of equipment. 3. Keep this list posted in the kitchen or in a readily available file. 4. Ensure the person in charge knows whom to contact when repairs are needed.
M9-6
Fact Sheet:
DANGER ZONE

M9-7
Fact Sheet:
Hamburger Patty
M9-8

1. During a routine re-inspection at a local restaurant, the health inspector discovered that the air temperature in the walk-in cooler was 68F. The circuit breaker for the walk-in cooler was located in a public, common area and was switched off. The health inspector found many of the foods in the unit were above 60F and had to be discarded. It was later learned that an employee knew that the temperature was too warm and unsuccessfully tried to phone the head chef. It was the food establishments policy for the head chef to place service calls for repairs, not the other employees. This establishment lost thousands of dollars worth of food. Solution: There must be a person in charge at all times who has the authority to take action to correct any critical equipment malfunction. In the above case the food had likely been above 41F for well over 4 hours. Decisions should have been made to identify foods that were at unsafe temperatures and to discard or move it to working refrigerators, as appropriate. 2. An employee heated beans in a large stockpot on the stove before hot holding in the steam table. The steam table container was not large enough for all the beans, so he left the remaining portion in the stockpot on the stove, however he turned the stove off because he did not want the beans to burn. He thought the beans would stay hot. When the health inspector checked the temperature of the beans in the stockpot, the beans were at 110F. Solution: At all times during hot holding the food should remain above 135F to prevent the growth of bacteria. Use a thermometer to verify that your hot holding method is keeping the food at safe temperatures. Develop procedures for temperature monitoring, recording and corrective actions if improper temperatures are found for hot holding.
M9-9
Module 9 Questions:
Hot and Cold Holding Review

1. At what temperature must hot and cold food be held? Answer: HOT: At or above 135F for hot holding COLD: At or below 41F for cold holding 2. What are some ways to keep hot and cold foods at proper temperatures? Answer: HOT: Keep food covered, stir frequently to provide even heating, check food with a thermometer every 4 hours, and use approved hot holding equipment. COLD: Use smaller portions so food is used quickly, keep food covered, use approved refrigeration equipment, or cool with ice. If using ice for cold holding - make sure ice level is even with product in container (add salt and some water to ice to make the solution colder). 3. What are the corrective actions for foods found at improper temperatures? Answer: HOT: If hot food is below 135F for less than 4 hours, reheat food to 165F and either hot hold at or above 135F or rapidly cool. If the food is hot held below 135F for more than 4 hours or you are unsure of the time, discard the food. COLD: If cold food is above 41F for less than 4 hours, move it to another refrigeration unit that is at or below 41F. If the food is held above 41F for more than 4 hours or you are unsure of the time, discard the food.
M9-10
Post Quiz

1. What is the temperature Danger Zone?
2. List five potentially hazardous foods.
M9-11
Post Quiz Answers

1. What is the temperature Danger Zone? 41F to 135F 2. List five potentially hazardous foods. Potentially hazardous foods need extra care in handling. These are foods that spoil easily and if not handled properly can cause foodborne illness. It is important to keep these foods out of the Danger Zone. Examples include: Meat Poultry Fish Cooked pasta or rice Cooked vegetables Cooked potatoes Gravies Soups Meat sauces Cream-filled baked goods Custards Meat and potato salads Eggs Milk Tofu Cut melons
M9-12
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Develop or review procedures for temperature monitoring, recording and corrective actions if improper temperatures are found for hot and cold holding. Create and/or post easy-to-use temperature logs for recording temperatures. Post the Temperature Danger Zone fact sheet (p. M9-7) and Thermometer Placement fact sheet (p. M9-8) in the kitchen for a quick reference.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 3-501.11 Frozen Food and 3501.16, Potentially Hazardous Food, Hot and Cold Holding. Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 3: Thawing, Cooking, Cooling and Holding Food. University of Florida/Florida Restaurant Association, 1997. The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers the importance of safe thawing, cooking, cooling, and hot and cold holding of food (9:00 min).
M9-13
Food Temperature Log

Date Time Food Product Internal Temperature Action Taken Initials
Thermometer Calibrated
M9-14
Refrigeration Temperature Log

Date Time Unit # / Name Air Temp. Action Taken Initials
If air temperature is above 41F, notify a manager immediately.

M9-15
Module 10 Overview:
Safe Cooling
PARTICIPANTS WILL: 1. Understand the reason for rapid cooling. 2. Explain proper cooling times and temperatures. 3. Implement proper cooling methods. TIME: 15 minutes TEACHING LOCATION: Kitchen MATERIALS NEEDED: Activity: Cooling Methods - Pans - metal and plastic, deep and shallow - Ice wands - Utensils for stirring - Ice - Food preparation sink - Thermometer - Food - Cooling Log (p. M10-13) COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M10-4) Activity: Cooling Methods (p. M10-5) Fact Sheet: Cooling Methods (p. M10-6) GLOSSARY TERMS: DANGER ZONE POTENTIALLY HAZARDOUS FOOD
Pre Quiz
Module 10: safe Cooling

1. List three ways to rapidly cool hot foods.
2. How long should it take to cool chili from 135F to 41F?
MODULE 10: SAFE COOLING
M10-2
Safe Cooling
Today We Are Learning About Safe Cooling. Before our training

Whats the Risk?

Slow cooling of POTENTIALLY HAZARDOUS FOODS is a leading cause of foodborne illness. Bacteria grow rapidly in the DANGER ZONE from 41F to 135F. When foods are cooled too slowly this becomes a perfect environment for the growth of disease-causing bacteria. Rapid cooling is essential to the prevention of foodborne illness.
Whats the Law?
POTENTIALLY HAZARDOUS FOODS must cool from 135F to 41F in six hours, provided that within the first two hours the food is cooled from 135F to 70F. POTENTIALLY HAZARDOUS FOODS prepared from ingredients at room temperature must cool to 41F within 4 hours.
M10-3
Talking Points
DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41F and 135F. Bacteria will grow quickly between these temperatures. POTENTIALLY HAZARDOUS FOODS: Foods bacteria will grow in when the temperature is in the DANGER ZONE between 41F and 135F. Many factors, like portion size, type of container used, and the type of food determine how long it may take a food item to cool. Thick foods like mashed potatoes, refried beans, and large roasts take longer to cool than liquid foods like broth soups. Large quantities of food in containers like 5-gallon stockpots or 6-8 inch deep pans will cool too slowly. For best cooling, place food in shallow, stainless steel pans at a depth no greater than 2 inches. Cut large portions of meat into smaller pieces and layer no more than 2 inches deep. Place pans on the upper wire shelves of the walk-in cooler where the airflow will move across the pan. For fastest cooling, pans should remain uncovered until the food reaches 41F. Then, all food must be covered during storage. Insert the hot food container into an ice bath containing half water and half ice in a clean sink compartment. The ice should be at the same level as the food in the container. Stir the food frequently. Special plastic bottles that have been filled with water and frozen are called ice wands. Ice wands can be inserted directly into the hot food and can also be used to stir the food. Change the wand when the ice melts. These work well with an ice bath. Add ice as an ingredient: 8.5 lbs of ice = 1 gallon of water. Place cooling foods immediately in the walk-in cooler or ice bath. Whenever possible, avoid preparing food in quantities that produce leftovers. Safe cooling requires food to cool from 135F to 41F in six hours, provided that within the first two hours the food is cooled from 135F to 70F.
M10-4
Module 10 Activity:
Cooling Methods
Test various cooling methods on a hot food that is cooled at your establishment 1. Prepare a hot food item. 2. Use several methods to cool the food item. 3. Have your food employees guess which method will cool the product fastest. 4. Record the time and temperature on a log until the food reaches 41F. 5. Compare results and evaluate which method results in the fastest cooling. Example: Cream-based soup Method 1: Keep the soup in the stockpot used to cook the product, place in the ice bath and stir. Keep in the ice bath for 2 hours then place into the walk-in in the stockpot and cover. Document the quantity of the product. Method 2: Use the same method, but use an ice wand and stir frequently. Place in the stockpot in the walk-in cooler and keep uncovered. Document the quantity of the product. Method 3: Carefully pour the hot soup in 2-4 inch deep metal pans and place in the walk-in uncovered. Stir periodically.
M10-5
Fact Sheet:
cOOLING mETHODS
All cooked foods must be rapidly cooled from 135F to 41F in six hours, provided that within the first two hours the food is cooled from 135F to 70F.
Ice Bath Method

Ice/water mixture should be the same level as the food Stir frequently Use ice wands
Smaller Portions
Cut solid foods into smaller pieces
Shallow Metal Pans

Divide food into smaller pans: - 2-inch depth for thick food - 4-inch depth for thin liquids Use metal pans not plastic While cooling keep uncovered or loosely covered Dont stack hot containers
Graphics Courtesy of DuPage County Health Department
M10-6

1. A few years ago the Madison Department of Public Health investigated a foodborne illness outbreak at a local restaurant. A group of co-workers shared a lunch together, 5 out of 8 people became sick with diarrhea and cramping about 11 hours after eating the meal. It was determined through interviews that all five sick people had eaten shrimp creole. The restaurant prepared the shrimp creole the day before and had cooled it in 4-inch deep, covered, stainless steel pans in the walk-in cooler. The hot holding temperature in the steam table of the shrimp creole was 168F. No leftovers were available in the walk-in cooler at the time of the inspection, but the inspector found navy bean soup cooling in a 4-inch container that was at 60F after 17 hours. This suggests the shrimp creole may have also cooled slowly considering the consistency of the food is similar to the navy bean soup. Laboratory results from stool samples from 3 of the sick people were positive for Clostridium perfringens, bacteria that cause diarrhea and cramping, and grow in food that is cooled too slowly. Solution: Procedures for rapid cooling and temperature monitoring should have been verified in this food establishment. Proper cooling requires removing heat from food quickly enough to prevent bacteria from growing. The method and time that works for cooling one food item may not work for cooling a different food item. Reducing the volume of the food in a container can dramatically increase the rate of cooling. Ice water baths, stirring food often during cooling, and using uncovered metal pans helps to cool food more rapidly.
M10-7
2. Recording thermometer studies have shown common problems with rapid cooling. Recently a recording thermometer was used to track the cool down time of vegetable stew. This thick stew was first put into an ice bath in the 5 gallon stock pot for a couple of hours then poured into 6-inch deep plastic tubs and placed in the walk-in cooler. The tubs were left uncovered. It took only 2 hours for the stew to go from 135F to 70F, but once the stew was removed from the ice bath, it took another 14 hours to reach 41F. Solution: The restaurant owner changed his cooling method by immediately pouring the cooked stew into the same tubs, but only filled them 3 inches full and placed the tubs in the walk-in freezer. The stew cooled from 135F to 70F in 50 minutes and then to 41F in another 70 minutes - a total of only 2 hours. The stew was removed from the freezer after cooling and stored covered in the walk-in cooler. Using shallow food amounts helped to cool this product fast. Remember metal containers transfer heat and cold faster than plastic containers.
M10-8
Module 10 Questions:
Safe Cooling Review

1. What is the DANGER ZONE? Answer: Temperatures between 41F - 135F where bacteria multiply rapidly 2. Why is rapid cooling important? Answer: To reduce the time the food spends in the DANGER ZONE where bacterial growth is rapid, and to prevent foodborne illness. 3. What are some effective methods for cooling foods? Answer: Shallow metal pans, ice baths, ice wands, cooling smaller portions, frequent stirring or adding ice as an ingredient. 4. What are the proper cooling times and temperatures? Answer: All cooked foods must be rapidly cooled from 135F to 41F in six hours, provided that within the first two hours the food is cooled from 135F to 70F.
M10-9
Post Quiz

1. List three ways to rapidly cool hot foods.
2. How long should it take to cool chili from 135F to 41F?
M10-10
Post Quiz Answers

1. List three ways to rapidly cool hot foods. Shallow metal pans, ice baths, ice wands, cooling smaller portions, frequent stirring or adding ice as an ingredient. 2. How long should it take to cool chili from 135F to 41F? No more than 6 hours provided that the food cools from 135F to 70F in the first 2 hours.
M10-11
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Review your food handling procedures to reduce or eliminate the need for cooling. Contact your Health Inspector to discuss how you can do a cooling study. Review cooling procedures when problems are discovered. Post the Cooling Methods fact sheet (p. M10-6) in the kitchen for quick reference. Resources FDA 2001 Food Code and Wisconsin Food Code: 3-501.14, Cooling and 3-501.15, Cooling Methods. Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 3: Thawing, Cooking, Cooling and Holding Food. University of Florida/Florida Restaurant Association, 1997. The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers the importance of safe thawing, cooking, cooling, and hot and cold holding of food (9:00 min). Recording Thermometers - www.ibutton.com*
*Reference to commercial or trade names does not imply endorsement by the Public Health Madison and Dane County or bias against those not mentioned.
M10-12
Cooling Log
FOOD PRODUCT
DATE Time at 135F : F : F : F : F : F : F : : F :

Corrective Action
: F : F : F : F : F : : F : F : F : : F : F : : : F : F : : F : F F : : : F F :
: F
: F : F : F : F : F : F : F F F F F
After 1 Hour
Time Temperature Time Temperature Time Temperature Time Temperature Time Temperature Time
Temperature
After 2 Hours
(must be 70F or below)
After 3 Hours
After 4 Hours
After 5 Hours
After 6 Hours
(must be 41F or below)
Critical Limits
All cooked foods must be rapidly cooled from 135F to 41F in six hours, provided that within the first two hours the food is cooled from 135F to 70F.
Reheat to 165F within 2 hours and serve or reheat and start cooling process over. Discard if out of temperature more than 6 hours.
Corrective Action Taken:
M10-13
Module 11 Overview:
Date Marking
PARTICIPANTS WILL: 1. Know the reason for date marking. 2. Identify which foods require date marking. 3. Implement an internal date marking system. TIME: 15 minutes TEACHING LOCATION: Kitchen MATERIALS NEEDED: Activity: The Dating Game - Markers - Labels - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M11-4) Activity: The Dating Game (p. M11-5) Fact Sheet: Date Marking (p. M11-6) GLOSSARY TERMS: DANGER ZONE LISTERIA PATHOGEN POTENTIALLY HAZARDOUS FOOD READY-TO-EAT FOOD
Pre Quiz
Module 11: Date marking

1. Do the following foods require date marking when held more than 24 hours at 41F or below? Circle Yes or No Raw chicken Cooked and cooled lasagna Fresh lettuce Open container of sour cream Yes Yes Yes Yes No No No No
2. How many days can date marked food be held at 41F or below?
MODULE 11: DATE MARKING
M11-2
Date Marking
Today We Are Learning About Date Marking.
there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating. TRAINER: Read aloud.
Whats the Risk?

Date marking is a way to ensure food safety. It is an internal identification system for certain foods held over 24 hours, so you know how old they are. The system helps to identify either when the food was prepared, or when it is to be discarded. One of the main reasons for date marking is that some bacteria, like LISTERIA, will continue to grow slowly under refrigeration. Over time, the bacteria may multiply to hazardous levels in certain
READY-TO-EAT FOODS.
LISTERIA causes an illness called listeriosis that is high
risk for pregnant women and newborns, older adults, and people with weakened immune systems. While infected, pregnant women may only experience mild flu-like illness, but the bacteria can be transmitted through the placenta to the fetus. This can lead to miscarriage, stillbirth, or serious health problems for the newborn child. TRAINER: Read aloud.
Whats the Law?
READY-TO-EAT FOODS, POTENTIALLY HAZARDOUS marked if held for more than 24 hours.
FOOD
must be date
The food must be consumed or discarded within 7 days.
M11-3
Talking Points
DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41F and 135F. This is called the DANGER ZONE because bacteria will grow quickly between these temperatures. LISTERIA: A bacteria that can cause a serious and sometimes deadly infection. This bacteria can grow at refrigerated temperatures. PATHOGENS: Bacteria or viruses that causes disease. POTENTIALLY HAZARDOUS FOODS: Foods bacteria will grow in when the temperature is in the DANGER ZONE between 41F and 135F. READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation. POTENTIALLY HAZARDOUS FOODS require time and temperature control for safety. Mark each container of READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared inhouse and held more than 24 hours with the date by which the food shall be consumed on the premises, sold, or discarded. Examples of date marking systems: Colored or dated stickers Marker and tape labels Notebook or journal
Freezing food stops the date marking clock but does not reset it. If food is placed in a freezer, indicate the length of time the food was held refrigerated before freezing on the label. When the food is removed from the freezer, the food needs to be consumed or sold within 7 days minus the time before freezing. The manufacturers expiration date on a commercial package does not allow the product to be kept for more than 7 days, once opened. Discard food when: READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD is opened or prepared more than 7 days ago without being frozen. READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD is not date marked and you are unsure when food was opened or prepared.
Remember to rotate food on a First-In, First-Out system for freshness.
M11-4
Module 11 Activity:
The Dating Game

Properly identify which foods require date marking and label them using your internal date marking system. Review your establishments date marking procedures with your employees. 1. Determine an internal date marking system that will work best for you (colored labels, markers and masking tape or other). 2. Select a refrigerator unit that has a variety of foods stored inside. 3. Provide a clean tabletop or cart. Place all of the items that are inside the refrigerator on this clean work surface. Note: the food should only be allowed out of the refrigerator for a short amount of time. 4. Using the concepts learned in this module, employees now have a chance to decide whether or not the food requires date marking. Date all food if it is: Potentially hazardous Ready-to-eat Kept more than 24 hours
5. After date marking food, return the food to the refrigerator keeping in mind safe storage practices. 6. Review and discuss Date Marking fact sheet (p. M11-6).
M11-5
Fact Sheet:
Date Marking
What is a Date Mark?
The date by which the food shall be consumed or discarded An internal identification system A manufacturers expiration date is not a date mark
Graphic Courtesy of Daydots
Required for:
Ready-to-eat, potentially hazardous food prepared in-house held more than 24 hours Opened, commercially prepared ready-to-eat, potentially hazardous food held more than 24 hours
Date marked foods may be kept up to 7 days at 41F or below before discarding
M11-6

The following are examples of violations observed during inspections. 1. Open gallons of milk held for 5 days were not date marked. Employees indicated that since it already had an expiration date, they thought it didnt need to be date marked. Problem: The expiration date is the date through which the manufacturer guarantees the food will meet their quality standards. Solution: Date marking for discard ensures the safety of the food. Once opened or prepared, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD held more than 24 hours must be date marked. 2. Sliced deli meat and deli salads in a display cooler are being held for 9 days. Problem: READY-TO-EAT FOOD held in refrigerator more than 7 days after opening or preparing may cause foodborne illness. Solution: Once opened or prepared, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD must be used consumed or discarded within 7 days. 3. Potato salad made in-house was not date marked. At this establishment, potato salad is usually used or sold within two days from the day it was made. Problem: There was no date marking system in place for this READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD. Solution: Date mark all READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS if held more than 24 hours.
M11-7
Date Marking Review

1. Why is date marking required? Answer: LISTERIA (bacteria) continues to grow under refrigeration temperatures and can contaminate READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS. 2. What types of foods require date marking? Answer: READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS that are held more than 24 hours. 3. When is it time to discard food? Answer: READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS that are not date marked must be discarded. Also, food opened or prepared more than 7 days ago must be discarded. 4. What is the difference between a manufacturers expiration date and a date mark? Answer: The expiration date is the date through which the manufacturer guarantees the food will meet their quality standards. Date marking for discard ensures the safety of the food.
M11-8
Post Quiz

1. Do the following foods require date marking when held more than 24 hours at 41F or below? Circle Yes or No Raw chicken Cooked and cooled lasagna Fresh lettuce Open container of sour cream Yes Yes Yes Yes No No No No
2. How many days can date marked food be held at 41F or below?
M11-9
Post Quiz Answers

1. Do the following foods require date marking when held more than 24 hours at 41F or below? Raw chicken Cooked and cooled lasagna Fresh lettuce Open container of sour cream No Yes No Yes
2. How many days can date marked food be held at 41F or below? No more than 7 days
M11-10
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Develop or review your written date marking procedures. Designate responsible employee to receive training on your internal system and implement and monitor your date marking procedures. Post the Date Marking fact sheet (p. M11-6) in the kitchen for a quick reference. Refer to the Listeriosis fact sheet (p. M11-12) for more information.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 3-501.17, Ready-To-Eat, Potentially Hazardous Food, Date Marking. Video: Control of Listeria Monocytogenes. Penn State College of Agriculture Sciences, 2003. This video covers positive approaches to controlling Listeria monocytogenes in the small plant. It includes coverage of employee hygiene and sanitation practices, harborage sites, biofilms, equipment and facilities, and product separation (26:00 min).
M11-11
Fact Sheet:
Listeriosis
What is Listeriosis?
Listeriosis is a serious infection usually associated with eating food contaminated with the bacterium Listeria monocytogenes.
Where are these bacteria found? How does it get into food?
Listeria monocytogenes can frequently be found in the environment, especially in water, mud and silage. It may also be present in the intestines of humans and animals, unpasteurized milk, soil, leafy vegetables and food processing environments. Animals can carry the bacteria without appearing ill. Outbreaks of listeriosis have been associated with ingestion of unpasteurized milk and dairy products made from unpasteurized or inadequately pasteurized milk. Animals carrying the bacteria can be the source of contamination of these food products. If these food products are not cooked properly or pasteurized, the bacteria can cause illness when a person eats the contaminated product. Outbreaks have also been associated with raw vegetables or products made with raw vegetables, including fresh vegetables fertilized with untreated manure. The bacteria is not passed from person to person.
Who gets listeriosis?

Anyone can get Listeriosis, but the greatest risk for disease is among the elderly, pregnant women, or those with weakened immune systems. Pregnant women may only experience mild illness but can pass the infection on to their fetuses.
What are the symptoms?

In normal adults, Listeriosis causes a flu-like illness including the sudden onset of fever, chills, headache, backache, and occasionally abdominal pain, nausea and diarrhea. Serious complications such as convulsions, confusion and coma can occur. Newborns may experience respiratory distress (trouble breathing), irritability, refusal to drink, and vomiting. More serious complications in newborn babies can include meningitis (inflammation of the tissues around the brain and spine) and septicemia (blood poisoning). During pregnancy the mother may only experience mild, flu-like symptoms but the infection can lead to infection of the newborn, premature delivery and stillbirths.
M11-12
Fact Sheet Continued:
How long after exposure do symptoms occur?

During outbreaks, cases have occurred between 3-70 days after eating a contaminated product. The average time between exposure and illness is estimated to be approximately three weeks.
How is Listeriosis diagnosed?

The diagnosis is confirmed by finding the bacteria in the spinal fluid, blood and other sites of infection.
How is Listeriosis treated?

Specific antibiotics can be prescribed by a physician for the treatment of Listeriosis. Antibiotics given to pregnant women with Listeriosis can often prevent the fetus from being infected.
What can be done to prevent Listeriosis?

Eat only meats that have been properly cooked. Avoid deli meats, processed meats such as bologna or uncooked hotdogs. Wash fresh vegetables thoroughly and avoid organic vegetables fertilized with untreated manure. Avoid unpasteurized (raw) milk and cheese or other dairy products made from unpasteurized milk. Pregnant women and other groups at risk are advised to follow keep refrigerated labels and observe sell by and use by dates on processed products. Women who develop flu-like symptoms during pregnancy should see their physician. Avoid contact with potentially infected livestock and especially infected animal material such as aborted fetuses.
Wisconsin Department of Health and Family Services Communicable Disease Fact Sheet
M11-13
Module 12 Overview:
Safe Handling of Raw Animal Foods

PARTICIPANTS WILL: 1. 2. 3. 4. Define CROSS-CONTAMINATION. Give examples of safe handling of RAW ANIMAL FOODS. Identify areas in the kitchen where CROSS-CONTAMINATION may occur. Evaluate the condition of cutting boards.
TIME: 15 minutes TEACHING LOCATION: Kitchen MATERIALS NEEDED: Activity: Cutting Board Maintenance (p. M12-6) - Cutting boards - Glo GermTM or GlitterBugTM powder (www.glogerm.com or www.brevis.com) - Ultra-violet light the Health Department has 2 available - Utensil washing facilities COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M12-4) Activity: Walk Through to Safe Food Handling (p. M12-5) Activity: Cutting Board Maintenance (p. M12-6) Fact Sheet: Color-Coded Cutting Boards (p. M12-7) GLOSSARY TERMS: CROSS-CONTAMINATION FOOD-CONTACT SURFACE RAW ANIMAL FOOD READY-TO-EAT FOOD
Pre Quiz
Module 12: Safe handling of raw animal food

1. Are food employees required to wear gloves when touching raw meat? Circle Yes or No 2. Explain two steps to take after cutting up raw chicken.
MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS
M12-2
Safe Handling of Raw Animal Foods

Today We Are Learning About Safe Handling of Raw Animal Foods.

Before our training begins today there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.
Whats the Risk?

CROSS-CONTAMINATION is the transfer of harmful bacteria from one food to another, by your hands, unclean equipment or work surfaces. RAW ANIMAL FOODS like beef and poultry naturally carry many types of disease-causing bacteria. Foodborne illness can occur if juices from RAW
ANIMAL FOODS
contaminate other foods. Safe food handling practices can help to prevent
CROSS-CONTAMINATION.
Whats the Law?
Properly wash your hands before and after handling RAW ANIMAL FOODS. Minimize bare hand contact with RAW ANIMAL FOODS by wearing disposable gloves or using utensils. Separate RAW ANIMAL FOODS from READY-TO-EAT foods during preparation and storage. Clean and sanitize FOOD-CONTACT SURFACES between RAW ANIMAL FOODS and READY-TO-EAT foods.
M12-3
Talking Points
CROSS-CONTAMINATION: When germs from one food item are passed to another food item, typically from raw meat to READY-TO-EAT FOOD. FOOD-CONTACT SURFACE: A surface of equipment or a utensil with which food normally comes into contact. RAW ANIMAL FOOD: Uncooked animal foods such as eggs, fish, meat, chicken, and other foods containing these RAW ANIMAL FOODS. READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation. Foodborne illness can occur if juices from RAW ANIMAL FOOD contaminate other foods. CROSS-CONTAMINATION can easily occur between RAW ANIMAL FOODS and READY-TOEAT FOODS. Unwashed hands or contaminated utensils and FOOD CONTACT SURFACES can transfer harmful bacteria from RAW ANIMAL FOODS to other foods. CROSS-CONTAMINATION may also occur when raw unwashed vegetables contact READY-TO-EAT FOODS. Examples of CROSS-CONTAMINATION include: Cutting raw chicken then lettuce without washing the cutting board in-between. Handling raw meat with gloved hands and then making a cold deli sandwich with the same gloves on. Using the same knife to cut raw fish and READY-TO-EAT sandwiches without washing the knife in-between uses. Raw unwashed celery was diced and added to a READY-TO-EAT pasta salad.
Thoroughly wash hands after handling raw meat. Use color-coded cutting boards when cutting different foods, such as red for raw meat and white for pre-cooked foods Properly clean and sanitize all FOOD CONTACT SURFACES and utensils before and after use. Provide a separate area for preparing RAW ANIMAL FOODS and READY-TO-EAT FOODS to prevent CROSS-CONTAMINATION. Discard any worn or pitted cutting boards, as they breed bacteria.
M12-4
Module 12 Activity:
Walk Through to Safe Food Handling

1. Describe your food preparation area. a. We have separate distinct areas for preparing RAW ANIMAL FOODS and READY-TO-EAT FOODS. b. We have one preparation area, but READY-TO-EAT FOODS are prepared before RAW ANIMAL FOODS and cleaned and sanitized after each use. c. Raw and READY-TO-EAT FOODS are prepared at the same time in the same area. 2. Describe your cutting boards. a. We have color-coded cutting boards for RAW ANIMAL FOOD preparation only. b. We have one cutting board for all foods, but properly clean and sanitize it between uses. c. We have one cutting board and only rinse or wipe it clean between uses. 3. Describe your handwash sink. a. Our sink is conveniently located and well stocked with soap and single use towels. b. Our sink is conveniently located, but not always stocked with soap and single use towels. c. Our sink is not available and/or is not stocked with soap or towels. 4. Describe your equipment and utensils. a. They are cleaned and sanitized between tasks and properly stored. b. They are cleaned and sanitized at the end of the day and properly stored. c. They are dirty and/or stored on an unclean surface. 5. Describe your food preparation sink. a. Our food prep sink is used only for thawing and rinsing of foods, and is properly cleaned and sanitized between uses. b. Our food prep sink is also being used to wash hands and/or rinse off utensils, but is properly cleaned and sanitized between uses. c. Our food prep sink is being used for more than just food preparation and is not clean. 6. Describe when you wear disposable gloves or use utensils. a. We properly wear disposable gloves or use utensils when handling RAW ANIMAL FOODS. b. We have disposable gloves available, but do not always wear them or use utensils when handling RAW ANIMAL FOODS. c. We often handle RAW ANIMAL FOODS with our bare hands. To score, give yourself: 5 points for a. answers 3 points for b. answers 0 points for c. answers
30 points: 24-29 points: 15-23 points: <15 points:
Way to go! Your food handling practices are right on track! You are doing well - just a few things to improve. You have the right idea but improvements are needed. Change your establishments food handling practices ASAP!
M12-5
Module 12 Activity:
Cutting Board Maintenance

Demonstrate the importance of proper maintenance of cutting boards. 1. First, do a check of cutting boards. Pick one board with a few cuts, nicks, or gouges, and two or three that have many more cuts, nicks, or gouges. 2. Rub the Glo GermTM or GlitterBugTM powder onto the boards. View the fluorescent germs under the ultra-violet light. 3. Ask for volunteers to thoroughly wash, rinse and sanitize at manual or mechanical utensil washing area. 4. Compare each cutting board under the ultra-violet light. 5. Point out that cutting boards with cuts, nicks, and gouges are more difficult to clean and may be a breeding ground for harmful bacteria. 6. Replace worn and pitted cutting boards that are too difficult to clean.
M12-6
Fact Sheet:
Color-coded cutting boards
Graphic Courtesy of Ponderosa
M12-7

1. In the summer of 2000, two well-known steak restaurants in the Milwaukee area were implicated in an E.coli 0157:H7 outbreak that infected 62 people and killed a 3year-old child. The source of the contamination was determined to be E.coli bacteria from the raw ground beef that contaminated employees hands, cutting boards, utensils, and other FOOD-CONTACT SURFACES. Health officials said that improper handling of food by the employees spread the bacteria from the uncooked meat to watermelon and other products served on the salad bars at both restaurants. Solution: Designate separate areas for handling RAW ANIMAL FOOD and READY-TOEAT FOOD,
thoroughly clean and sanitize utensils and work surfaces after handling and ensure employees use proper handwashing procedures.
RAW ANIMAL FOODS
Consider using color-coded cutting boards for RAW ANIMAL FOOD processing. 2. In the fall of 2003, during a Madison Department of Public Health foodborne illness investigation at a restaurant, the health inspector observed raw chicken being rinsed in a two-compartment food prep sink. Water used to rinse the chicken splattered onto cutting boards stored above the sink and produce being rinsed in the adjacent sink, a classic example of CROSS-CONTAMINATION. After the chicken was rinsed, the sink and cutting boards were cleaned only with water. This cleaning method was not adequate to remove bacteria from the raw chicken present in the sink or on the cutting boards. Although the cause of the illness is not known for certain, the observations by the health inspector support CROSS-CONTAMINATION from bacteria from the raw chicken onto fresh produce and clean cutting boards as the likely source. Solution: Designate separate areas for handling RAW ANIMAL FOOD and READY-TOEAT FOOD and
thoroughly clean and sanitize utensils and food contact surfaces after
handling RAW ANIMAL FOODS.
M12-8
Safe Handling of Raw Animal Foods Review

1. What is CROSS-CONTAMINATION? Answer: CROSS-CONTAMINATION is the transfer of harmful bacteria from one food to another. 2. Describe 3 ways that CROSS-CONTAMINATION can occur. Answer: - Unwashed or poorly washed hands. - Poorly maintained cutting boards or boards that are not cleaned and sanitized between cutting raw chicken and lettuce. - Food preparation sink not cleaned and sanitized between thawing frozen fish and washing produce. 3. If I wear gloves when handling raw poultry, do I need to discard my gloves and wash my hands before I handle lettuce? Why? Answer: Yes, bacteria like Salmonella may be naturally present on raw poultry products and can be transferred to lettuce by your gloves and unwashed hands. Remember clean disposable gloves or utensils are required when handling lettuce. 4. What precautions should be taken when handling RAW ANIMAL FOODS? Answer: - Provide a separate area for preparing RAW ANIMAL FOODS and READY-TO-EAT FOODS. - Designate color-coded cutting boards for RAW ANIMAL FOODS preparation. - Clean and sanitize all surfaces, equipment and utensils before and after use. - Limit bare hand contact with RAW ANIMAL FOODS. - Wash your hands after handling RAW ANIMAL FOODS.
M12-9
Post Quiz

1. Are food employees required to wear gloves when touching raw meat? Circle Yes or No 2. Explain two steps to take after cutting up raw chicken.
M12-10
Post Quiz Answers

1. Are food employees required to wear gloves when touching raw meat? No 2. Explain two steps to take after cutting up raw chicken. Wash your hands Clean and sanitize knives and cutting boards
M12-11
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Designate a separate area for preparing RAW ANIMAL FOODS and READY-TO-EAT
FOODS. READY-TO-EAT FOODS
If space is limited, designate a separate time for preparing RAW ANIMAL FOODS and making sure to properly clean and sanitize all equipment and utensils between tasks.
Purchase color-coded cutting boards. Using the Color-Coded Cutting Boards fact sheet (p. M12-7), designate separate cutting boards and/or utensils to be used for RAW ANIMAL FOOD preparation only. Replace worn or pitted cutting boards.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 2-301.14, When to Wash; 3-301.11, Preventing Contamination from Hands; 3-302.11, Packaged and Unpackaged Food - Separation, Packaging, and Segregation; 4-602.11, Equipment Food-Contact Surfaces and Utensils. Glo GermTM training products www.glogerm.com* GlitterBugTM training products www.brevis.com* Video: The Danger Zone (Deli Food Safety and Sanitation). International Dairy-Deli Association, 1989. This is a deli food safety and sanitation program to be used by retail employees who prepare and sell food in the deli department (30:00 min). *Reference to commercial or trade names does not imply endorsement by the Public Health Madison
and Dane County or bias against those not mentioned. M12-12
Module 13 Overview:
Safe Storage of Raw Animal Foods

PARTICIPANTS WILL: 1. Define CROSS-CONTAMINATION. 2. Identify RAW ANIMAL FOODS. 3. Perform safe storage of RAW ANIMAL FOODS. TIME: 15 minutes TEACHING LOCATION: Kitchen COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M13-4) Activity: Preventing Cross-Contamination During Storage (p. M13-5) Fact Sheet: Safe Refrigerator Storage (p. M13-6) GLOSSARY TERMS: CROSS-CONTAMINATION RAW ANIMAL FOOD READY-TO-EAT FOOD
Pre Quiz
Module 13: Safe Storage of raw Animal Foods

1. Is it safe to store raw fish above lettuce and tomatoes?
2.
When storing raw chicken in a refrigerator should the raw chicken be stored below or above raw ground beef?
MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS
M13-2
Safe Storage of Raw Animal Foods

Today We Are Learning About Safe Storage of Raw Animal Foods.

Before our training begins today there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.
Whats the Risk?

CROSS-CONTAMINATION is the transfer of harmful bacteria from one food to another. RAW ANIMAL
FOODS
like beef and poultry naturally carry many types of disease-causing bacteria. Foodborne
illness can occur if juices from RAW ANIMAL FOODS contaminate READY-TO-EAT FOODS, like produce. RAW ANIMAL FOODS, such as beef, pork, fish, poultry and eggs, require different final cook temperatures and must be separated from each other during storage to prevent CROSSCONTAMINATION.
Safe food storage practices can help to prevent CROSS-CONTAMINATION.
Whats the Law?
Separate raw animal foods from READY-TO-EAT FOODS during storage, preparation, holding and display. Separate different types of raw animal foods from each other during storage, preparation, holding and display.
M13-3
Talking Points
CROSS-CONTAMINATION: When germs from one food item are passed to another food item, typically from raw meat to READY-TO-EAT FOOD. RAW ANIMAL FOOD: Uncooked animal foods such as eggs, fish, meat, poultry, and other foods containing these RAW ANIMAL FOODS. READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation. Examples of READY-TO-EAT FOODS that must be stored above and away from RAW ANIMAL FOODS are produce, deli meat or salads, bakery products, and cooked and cooled foods. Separate raw animal species by required final cook temperature. Top Shelf: Next Shelf: Next Shelf: Next Shelf: Next Shelf: Bottom Shelf: READY-TO-EAT Foods and Fully Cooked Foods Raw Seafood, Fish, and Eggs Raw Steak (sirloin, ribeye, T-bone) Raw Pork (ham, bacon, pork chops) Raw Ground Meat (hamburger) Raw Poultry (chicken, turkey, duck)
Store RAW ANIMAL FOODS in leak-proof containers or on sheet trays to prevent juices from dripping onto other products or the floor.
M13-4
Module 13 Activity:
Preventing Cross-Contamination During Cold Storage

1. List all the RAW ANIMAL FOODS you receive at your establishment: 2. Sketch or write the names of the food items you are currently storing on the shelves of your walk-in or other refrigerator.
3. Compare your sketch to the Safe Refrigerator Storage fact sheet (p. M13-6) and answer these questions: Are any of your RAW ANIMAL FOODS stored over READY-TO-EAT FOODS, potentially causing CROSS-CONTAMINATION? Are your RAW ANIMAL FOODS separated by required final cook temperature? Are your RAW ANIMAL FOODS stored in leak-proof containers, or on sheet trays, to prevent raw juices from dripping onto other foods or the floor?
4. If RAW ANIMAL FOODS are improperly stored, correctly store them.
M13-5
Fact Sheet:
Safe Refrigerator Storage

Ready-to-Eat Foods Fully Cooked Foods
Raw Seafood, Fish, Eggs
Raw Steak (sirloin, ribeye, T-bone)
Raw Pork (bacon, pork chops)
Raw Ground Meat (hamburger)
Raw Poultry (chicken, turkey, duck)
To prevent dangerous cross-contamination, stack foods top to bottom as shown.

M13-6

The following are examples of violations observed during inspections. 1. Raw pork stored on a shelf above boxes of lettuce in the walk-in cooler. Solution: Lettuce is a READY-TO-EAT FOOD. Bacteria from the raw pork juices could drip onto the lettuce and cause contamination. Store RAW ANIMAL FOODS separate from and below READY-TO-EAT FOODS in a refrigerator. 2. Raw hamburger patties stacked on top of cooked deli meat in a metal pan in the drawer-type cooler. Solution: Deli meat is a READY-TO-EAT FOOD because it may not be cooked or reheated before serving. Bacteria in the raw hamburger juices could contaminate the deli meat increasing the potential for foodborne illness. Store RAW ANIMAL FOODS in separate containers from READY-TO-EAT FOODS in a drawer-type refrigerator. 3. Raw chicken breasts stored above raw fish in the walk-in cooler. Solution: Different types of RAW ANIMAL FOODS require different final cook temperatures to kill disease-causing bacteria. Since the final cook temperature for chicken is 165F and fish is 145F, raw chicken must be stored below raw fish, so there is no chance of chicken juices dripping onto the fish.
M13-7
Safe Storage of Raw Animal Foods Review

1. List examples of RAW ANIMAL FOODS. Answer: Beef, Pork, Chicken, Turkey, Venison, Buffalo, Fish, and Eggs 2. List examples of READY-TO-EAT FOODS. Answer: Produce, Pasta Salad, Potato Salad, Bread 3. Give an example of CROSS-CONTAMINATION during storage. Answer: Raw meat stored above produce 4. According to required final cook temperature, what RAW ANIMAL FOOD should be placed on the lowest shelf? Answer: Poultry
M13-8
Post Quiz

1. Is it safe to store raw fish above lettuce and tomatoes?
2. When storing raw chicken in a refrigerator should the raw chicken be stored below or above raw ground beef?
M13-9
Post Quiz Answers

1. Is it safe to store raw fish above lettuce and tomatoes? No 2. When storing raw chicken in a refrigerator should the raw chicken be stored below or above raw ground beef? Raw chicken should be stored below raw ground beef and all other foods.
M13-10
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Implement a system to ensure safe storage. Designate separate shelves in the refrigerator for RAW ANIMAL FOODS only and label. If space is limited, store RAW ANIMAL FOODS on the bottom shelves and READY-TO-EAT FOODS on the top shelves. Post the Safe Refrigerator Storage fact sheet (p. M13-6) by the refrigerator for a quick reference.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 3-302.11, Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 2: Receiving, Storage, and Record Keeping. University of Florida/Florida Restaurant Association, 1997. The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers proper receiving, storage, and record keeping of food (9:00 min).
M13-11
Module 14 Overview:
Food Surface Sanitizing

PARTICIPANTS WILL: 1. Understand the importance of food surface CLEANING and SANITIZING. 2. Explain the CLEANING frequency of various utensils and equipment. 3. Mix wiping cloth SANITIZING solutions and measure the concentration with test strips. TIME: 15 minutes TEACHING LOCATION: Kitchen MATERIALS NEEDED: Activity: Wiping Cloth Basics (p. M14-5) - Bucket(s) - Approved SANITIZER - Test strips - Wiping cloths - Spray bottles (optional) COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M14-4) Activity: Wiping Cloth Basics (p. M14-5) Fact Sheet: Mixing a Chlorine Sanitizing Solution (p. M14-6) GLOSSARY TERMS: CLEAN POTENTIALLY HAZARDOUS FOODS PPM SANITIZE SANITIZER
Pre Quiz
Module 14: Food Surface Sanitizing

1. How often should food contact surfaces be washed and sanitized when in continuous use?
2. What is the proper concentration for chlorine in a wiping cloth solution?
3. What is the proper concentration for quaternary ammonia compound (quat) in a wiping cloth solution?
MODULE 14: FOOD SURFACE SANITIZING
M14-2
Food Surface Sanitizing

Today We Are Learning About Food Surface Sanitizing.
Before our training
begins today there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and dont share your answers with coworkers. We will be taking the same quiz at the end of training so if you dont know the answers, youll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating. TRAINER: Read aloud.
Whats the Risk?

Food residues on food-contact surfaces and equipment can provide an ideal environment for the growth of disease-causing bacteria, which can easily contaminate other foods. Soiled wiping cloths can also become a breeding ground for bacteria that could be transferred to other surfaces. If food residues are not CLEANED within the required frequency, bacteria may multiply to dangerous levels. Routine CLEANING and SANITIZING of food-contact surfaces and equipment, either after use or at timed intervals, is necessary to prevent the growth of bacteria. In addition, because food debris on any surface may attract insects, rodents, and other pests, all areas of a food establishment must be frequently CLEANED. TRAINER: Read aloud.
Whats the Law?

CLEAN and SANITIZE food-contact surfaces: - Between cutting different types of raw meat - Between working with raw meats and ready-to-eat foods - Anytime contamination has occurred Store wet wiping cloths in a chemical SANITIZING solution between uses. Keep chemical SANITIZING solutions at the appropriate concentration and free from food debris and visible soil. Use test strips for checking chemical SANITIZING solutions.
M14-3
Talking Points
CLEAN: A process that removes soil and prevents accumulation of food. POTENTIALLY HAZARDOUS FOODS: Foods bacteria will grow in when the temperature is in the danger zone between 41F and 135F. PPM: Parts per million. Used as a measure for sanitizer concentration. SANITIZE: The final step needed to remove bacteria from food contact surfaces that have just been CLEANED. A common SANITIZING solution is made up of one teaspoon of bleach to one gallon of water and is used to SANITIZE surfaces and equipment. SANITIZER: Chemicals that reduce disease-causing germs to safe levels. Examples of food-contact surfaces and equipment that may require frequent CLEANING and SANITIZING are: cutting boards, tabletops, slicers, grinders and food preparation sinks. The most common SANITIZERS used are chlorine (bleach) or quaternary ammonia compounds (quat). Food contact surfaces, like cutting boards or knives, must be CLEANED and SANITIZED at least every 4 hours when used continuously with POTENTIALLY HAZARDOUS FOOD. Food-contact surfaces used for non-POTENTIALLY HAZARDOUS FOODS such as baking equipment must be CLEANED at least every 24 hours or whenever contamination occurs. Nonfood-contact surfaces such as the outside surface of a refrigerator or utensil storage shelves must be kept CLEAN to prevent the accumulation of dirt and food debris.
M14-4
Module 14 Activity:
Wiping Cloth Basics

This activity is intended to show how to set up a wiping cloth solution correctly and how to use chemical test kits to determine proper SANITIZER concentration. Supplies needed: Bucket(s) Chlorine and/or quaternary ammonia (quat) Test strips Wiping cloths Spray bottles (optional) Instructions for making a chlorine SANITIZER solution: 1. In a bucket, mix one teaspoon of chlorine in 1 gallon of water. 2. Using chlorine test strips, dip the test strip in the solution to measure the concentration of chlorine SANITIZER. 3. Be sure that the level is at least 50 ppm chlorine. 4. Chlorine should be used with warm water (110F) for best results. 5. Never mix ammonia-based products with chlorine. Instructions for making a quat SANITIZER solution: 1. In a bucket, mix solution according to the directions on the label. 2. Using quat test strips, dip the test strip in the solution to measure the concentration of quat SANITIZER. 3. Be sure that the level is between 150-400 PPM quat. Tips: Check and change the solution as necessary, especially if solution is visibly soiled. Wet wiping cloths must soak in the bucket of SANITIZER solution when not in use to prevent bacteria from growing. With spray SANITIZER, use only single-use paper towels or dry cloths and discard or launder after use. Label all wiping cloth buckets and spray bottles accordingly. Safely use and store wiping cloth solutions away from food. It is important to never mix other cleaning chemicals with SANITIZER solutions because of product effectiveness. More importantly, mixing chemicals can be dangerous, which can result in serious illness and even death.
M14-5
Fact Sheet:
mixing a chlorine sanitizing solution
Graphic Courtesy of Daydots
Wiping cloth container 100 ppm 1-teaspoon chlorine in 1-gallon water

Tips:
Sink compartment 100 ppm 1-tablespoon chlorine in 3-gallons water
50 ppm chlorine is the minimum required amount in sanitizing solutions. Be sure to verify the volume of your own buckets, spray bottles, or sink compartments.
M14-6

The following are examples of violations observed during inspections. 1. A sub shop cutting board is CLEANED with nothing but a dry cloth as needed throughout the day. Problem: Unsanitized cutting boards breed bacteria. Solution: Cutting boards and other food contact surfaces used for POTENTIALLY HAZARDOUS FOOD need to be CLEANED (detergent and water) and SANITIZED at least every 4 hours to prevent bacterial growth. 2. A deli slicer used for slicing various ready-to-eat meats is sprayed with a SANITIZING solution between uses. At closing the slicer is broken down and CLEANED and SANITIZED at the 4-compartment sink. Problem: A spray SANITIZER is not a substitute for CLEANING (detergent and water) and SANITIZING. Solution: Spraying with a SANITIZING solution between uses is acceptable as long as the slicer is broken down and CLEANED (detergent and water) and SANITIZED at least every 4 hours to prevent bacterial growth. 3. When tested for SANITIZING concentration, a spray bottle with quaternary ammonia compound sanitizing solution measured above 400 ppm on the test strip. Problem: Too much SANITIZER can be toxic. Solution: Quaternary ammonia compound SANITIZING solutions should measure 150 - 400 ppm on the test strip.
M14-7
Food Surface Sanitizing Review

1. What is the difference between CLEANING and SANITIZING? Answer: CLEANING is the process that removes visible dirt and prevents the accumulation of food residues by using detergent and water. SANITIZING is the process that reduces disease-causing germs to safe levels, by using very hot water or chemicals such as bleach. 2. Why is the chemical SANITIZER concentration so important? Answer: If the concentration is too low the SANITIZER will not be effective in reducing the disease-causing germs to safe levels. Too much SANITIZER can leave toxic residues on the surface of the utensil or equipment. 3. How often should you CLEAN and SANITIZE a slicer used for slicing deli ham throughout the day? Answer: The slicer must be completely broken down and CLEANED and SANITIZED either at the utensil washing area or in-place at least every 4 hours.
M14-8
Post Quiz

1. How often should food contact surfaces be washed and sanitized when in continuous use?
2. What is the proper concentration for chlorine in a wiping cloth solution?
3. What is the proper concentration for quaternary ammonia compound (quat) in a wiping cloth solution?
M14-9
Post Quiz Answers

1. How often should food contact surfaces be washed and sanitized when in continuous use? Every 4 hours 2. What is the proper concentration for chlorine in a wiping cloth solution? 50 100 ppm chlorine 3. What is the proper concentration for quaternary ammonia compound (quat) in a wiping cloth solution? 200 ppm quat
M14-10
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Develop or review procedures for food surface CLEANING and SANITIZING. Ensure that your food employees know how to safely disassemble equipment for proper CLEANING and SANITIZING. Review equipment manufacturers manuals for recommended CLEANING and procedures.
SANITIZING
Post the Mixing a Chlorine Sanitizing Solution fact sheet (p. M14-6) in the kitchen for a quick reference.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 3-304.14, Wiping Cloths; 4-302.14, Sanitizing Solutions, Testing Devices; and 4-602, Cleaning Frequency. Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 5: Cleaning And Sanitizing. University of Florida/Florida Restaurant Association, 1997. The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers proper cleaning and sanitizing of food equipment and utensils (9:00 min).
M14-11
Module 15 Overview:
Foodborne Illness
PARTICIPANTS WILL: 1. List common symptoms of FOODBORNE ILLNESS. 2. Define FOODBORNE ILLNESS OUTBREAK. 3. Give examples of safe food handling practices that help prevent FOODBORNE ILLNESS. TIME: 15 minutes TEACHING LOCATION: Dining or conference room COPIES REQUIRED: Pre and Post Quiz Talking Points (p. M15-4) Activity: Foodborne Illness Trivia (p. M15-5) Fact Sheet: Identifying Common Foodborne Illnesses (p. M15-7) GLOSSARY TERMS: FOODBORNE ILLNESS FOODBORNE ILLNESS COMPLAINT FOODBORNE ILLNESS OUTBREAK HEALTH DEPARTMENT INCUBATION PERIOD PATHOGEN
Pre Quiz
Module 15: foodborne Illness

1. List three ways to prevent foodborne illness.
MODULE 15: FOODBORNE ILLNESS
M15-2
Foodborne Illness
Today We Are Learning About Foodborne Illness. Before our

Whats the Risk?

FOODBORNE ILLNESSES are caused from consuming contaminated food or beverages. Many different disease-causing germs, also called PATHOGENS, can contaminate what you eat and drink resulting in approximately 250 different FOODBORNE ILLNESSES. Poisonous chemicals, or other harmful substances, can also cause FOODBORNE ILLNESSES if they are present in food. Each year in the United States there are an estimated 76 million cases of FOODBORNE
ILLNESS,
causing 5,200 deaths.
Whats the Law?

The HEALTH DEPARTMENT enforces the Food Code. The Food Code sets requirements to prevent FOODBORNE ILLNESS. The HEALTH DEPARTMENT investigates FOODBORNE ILLNESS OUTBREAKS. Call the HEALTH DEPARTMENT if you become aware that a food employee has an illness that could be transmitted through food.
M15-3
Talking Points
FOODBORNE ILLNESS: Sickness caused from germs or toxins in food, also called food poisoning. FOODBORNE ILLNESS COMPLAINT: When only one person reports an illness that they believe was caused by eating a food item. FOODBORNE ILLNESS OUTBREAK: When two or more individuals consume the same contaminated food and come down with the same illness. HEALTH DEPARTMENT: Works closely with food establishments to ensure the service of safe food. INCUBATION PERIOD: The time between exposure to bacteria or viruses and the appearance of the first symptom of disease. PATHOGEN: Bacteria or viruses that causes disease. There are approximately 250 different FOODBORNE ILLNESSES. Some familiar FOODBORNE ILLNESSES include: Hepatitis A (hep-eh-tie-tus A) Salmonella (sal-mah-nell-uh) E.coli
Common FOODBORNE ILLNESS symptoms Diarrhea Fever Vomiting Jaundice (yellowing of the skin and eyes) Abdominal cramping
FOODBORNE ILLNESS symptoms usually do not begin immediately after eating a food. There is an INCUBATION PERIOD that may range from a few hours to several days. The symptoms and duration of the illness depend on what type of bacteria or viruses contaminated the food.
M15-4
Module 15 Activity:
Foodborne Illness Trivia

Use the Identifying Common Foodborne Illnesses fact sheet (p. M15-7) to answer the following questions. 1. What are some symptoms of FOODBORNE ILLNESS?
2. On the fact sheet, how many FOODBORNE ILLNESSES can be prevented by proper handwashing?
3. On the fact sheet, how many FOODBORNE ILLNESSES can be prevented by quickly cooling hot food?
4. How long does it take for a person to become ill from the Hepatitis A virus?
5. On the fact sheet, how many FOODBORNE ILLNESSES can be spread by an infected food handler?
6. List safe food handling practices that can help to prevent FOODBORNE ILLNESSES.
M15-5
Module 15 Activity:
Foodborne Illness Trivia - Answer Key

1. What are some symptoms of FOODBORNE ILLNESS? Nausea, diarrhea, vomiting, abdominal pain, cramps, fever, fatigue, jaundice, headache 2. On the fact sheet, how many FOODBORNE ILLNESSES can be prevented by proper handwashing? Three 3. On the fact sheet, how many FOODBORNE ILLNESSES can be prevented by quickly cooling hot food? Three 4. How long does it take for a person to become ill from the Hepatitis A virus? 15-50 days 5. On the fact sheet, how many FOODBORNE ILLNESSES can be spread by an infected food handler? Three 6. List safe food handling practices that can help to prevent FOODBORNE ILLNESSES. Proper handwashing, glove use, good personal hygiene, preventing crosscontamination, washing produce thoroughly, proper hot holding, proper cold holding, proper reheating, cooking thoroughly, proper cooling, not working when ill, food from approved sources
M15-6
Fact Sheet:
IDENTIFYING COMMON FOODBORNE ILLNESSES

Cause Incubation Period Common Symptoms Food Sources Prevention Clostridium 6-24 hours Severe cramps, perfringens diarrhea, nausea (claws-tridee-um perfringe-enz) Meats, gravy, Cook ground meats to stews, chili, refried 155F. Hot hold cooked beans food at 140F or hotter. Cool food to 41F within 6 hours. Reheat food to 165F. Obtain shellfish from approved sources and cook to 145F. Wash produce thoroughly. Avoid bare hand contact by using disposable gloves. Handwash often. Hot hold cooked food at 140F or hotter. Cold hold foods at or below 41F. Cool food to 41F within 6 hours. Do not touch face. Bandage and cover cuts with gloves. Handwash often. Cook fish, pork, steak and eggs to 145F. Cook ground meats to 155F. Cook poultry to 165F. Hot hold cooked food at 140F or hotter. Cool food to 41F within 6 hours. Avoid cross-contamination from raw animal foods. Handwash often.
Hepatitis A 15-50 days Fever, fatigue, Shellfish, infected Virus nausea, food handler abdominal (hep-eh-tiediscomfort, tus A) jaundice (yellowing of the skin and eyes) Staph aureus (staff awree-us) 1-7 hours Vomiting, nausea, cramps, sometimes diarrhea Ham, pastries, custards, salad dressings, sandwiches, infected food handler
Salmonella 6-72 hours Diarrhea, headache, (sal-mahabdominal nell-uh) pain, nausea, fever, sometimes vomiting
Raw or undercooked meats & poultry, shell eggs, crosscontaminated fruits & vegetables, infected food handler
M15-7
TRAINER: Share the following Tales from the Kitchen.

In 2003, the Madison Department of Public Health received 90 FOODBORNE ILLNESS
COMPLAINTS
from the public. Two FOODBORNE ILLNESS OUTBREAKS were linked to two
restaurants in Madison in 2003. In both cases the HEALTH DEPARTMENT thoroughly investigated the source of the FOODBORNE ILLNESS by conducting inspections and interviewing food employees. At one restaurant three customers who shared a meal became sick with diarrhea about 2 days later. Two of the three customers were diagnosed through laboratory tests with a bacterial illness called Campylobacter (kam-peh-low-back-ter). Crosscontamination from raw chicken juices onto produce was the suspected cause of the illness. In the second outbreak, 3 people who dined separately became sick with Shigella (she-gell-uh), bacteria that cause diarrhea and abdominal cramping. All of the people had eaten at the same restaurant and became sick within 4 days of eating the meal. Shigella (she-gell-uh) is transmitted person to person; therefore, the HEALTH DEPARTMENT suspected a food handler with poor personal hygiene as a possible source of the illness.
M15-8
Foodborne Illness Review

1. List the common symptoms of FOODBORNE ILLNESS. Answer: Diarrhea, fever, vomiting, jaundice - yellowing of the skin and eyes, and abdominal cramping 2. Whats the difference between a FOODBORNE ILLNESS COMPLAINT and a FOODBORNE ILLNESS OUTBREAK? Answer: A FOODBORNE ILLNESS COMPLAINT is when only one person reports an illness that they believe was caused by eating a food item. A FOODBORNE ILLNESS OUTBREAK is when two or more people consume the same contaminated food and come down with the same illness. 3. List various ways a food handler can prevent FOODBORNE ILLNESS. Answer: Proper handwashing, glove use, good personal hygiene, preventing crosscontamination, washing produce thoroughly, proper hot holding, proper cold holding, proper reheating, cooking thoroughly, proper cooling, not working when ill, food from approved sources
M15-9
Post Quiz

1. List three ways to prevent foodborne illness.
M15-10
Post Quiz Answers

1. List three ways to prevent foodborne illness. Not working when ill Proper handwashing Glove use Good personal hygiene Preventing cross-contamination Washing produce thoroughly Proper hot holding Proper cold holding Proper reheating Cooking thoroughly Proper cooling Food from approved sources
M15-11
After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program. Complete the Trainers Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program. Present participants with Certificate of Completion (p. 12). Track all trainings an employee receives on the Employee Attendance Record (p. 13). Post Identifying Common Foodborne Illnesses fact sheet (p. M15-7). Develop or review your establishments policy for handling FOODBORNE ILLNESS COMPLAINTS and FOODBORNE ILLNESS OUTBREAKS.
Resources
FDA 2001 Food Code and Wisconsin Food Code: 2-201.15, Reporting by the Person in Charge. Wisconsin State Statute: Chapter 254, Environmental Health and Chapter 252, Communicable Diseases. Bad Bug Book - This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. Sponsored by the FDA. http://vm.cfsan.fda.gov/~mow/intro.html
M15-12

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Food Safety Training Modules & Public Recognition Program

*Currently available only in Madison and Dane County, WI

City of Madison Document Services

Madisons Safe Food Advisory Committee*

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

Today We Are Learning About:

Current Food Code requirements Talking Points

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

Motivating Employees to Learn

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

Training Verification Log

Trainers Evaluation Form

Average Good Excellent 3 3 3 3 3 3 3 4 4 4 4 4 4 4 5 5 5 5 5 5 5

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

2. If you marked fair or poor, please explain:

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

for attending the Safe Food Crew training session

for attending the Safe Food Crew training session

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

Employee Attendance Record

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

Application for Safe Food Crew Public Recognition Program

BUSINESS ADDRESS (NUMBER, STREET, CITY, STATE, ZIP CODE):

BUSINESS PHONE NUMBER:

CONTACT NAME, PHONE NUMBER, E-MAIL ADDRESS:

CURRENT NUMBER OF FOOD EMPLOYEES:

NUMBER OF YEARS IN BUSINESS:

CURRENT NUMBER OF CERTIFIED FOOD MANAGERS:

CERTIFIED FOOD MANAGER?

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

Module Modules 1,3 and 5 Module 2

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

Module Resource List

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM

Food Safety Training Modules

PUBLIC HEALTH MADISON AND DANE COUNTY (06/04)

5 Steps for Clean Hands

Wash Hands After:

Today We Are Learning About Handwashing. Before our training

Whats the Risk?

Whats the Law?

5 Steps for Clean Hands

Wash Hands After:

Graphics Courtesy of Kansas Department of Health and Environment

Public Health Madison and Dane County (06/04)

Tales from the Kitchen

5 Steps for Clean Hands

Wash Hands After:

Post Quiz Answers

5 Steps for Clean Hands

Wash Hands After:

Graphics Courtesy of Kansas Department of Health and Environment

Module 1 Moving Ahead:

After the Training

Glo GermTM or GlitterBugTM