THC (Lesson 2- food safety sanitation) Flashcards
Why is Food Safety and Sanitation in Child Care Settings Important?
Infants and preschool aged children are
a high-risk population for contracting
food borne illness
Their bodies have not built up adequate
immune systems to fight illness
Commonly known as food poisoning,
it is caused by eating food that is contaminated by bacteria or other harmful substances
Food borne Illness
What contaminates food?
Chemical hazards
Physical hazards
Biological hazards
cleaning supplies
Chemical hazards
foreign objects, i.e. dirt, hair, glass
Physical hazards
bacteria & viruses (microorganisms)
*Greatest threat to food safety, responsible for
majority of food borne illness outbreaks
Biological hazards
is the contamination of a food product from another source
Cross-contamination
also need to grow before they become a foodborne threat
Bacteria
are important to reduce the likelihood that bacteria will be allowed to grow and contaminate food:
Proper food handling practices
Preventative Measures
Good Personal Hygiene
No Bare Hand Contact With Food
Purchase Safe Food
Store Food Properly
Prepare and Cook Food Adequately
Clean and Sanitize
The most important tool you have to prevent
food borne illness is _____________
good personal hygiene
Bacteria like _________ are found on the hair, skin,
mouth, nose and in the throat of healthy people.
Staphylococci
According to one estimate, nearly _____ percent of healthy food handlers carry disease agents that can be transmitted by food.
50 percent
The single most important means of preventing the spread of infection and illness, and cross-contamination
Hand Washing
Proper Hand Washing Procedure:
Wet your hands with running water as hot as you can comfortably stand
Apply Soap
Vigorously scrub hands and arms for ten to fifteen seconds
Rinse thoroughly under running water
Dry hands and arms with a single-use paper towel or warm-air hand dryer
How many seconds to wash your hands?
ten to fifteen seconds
Hands should be washed:
Before preparing food
After using the toilet
After sneezing, coughing or blowing your nose,
After touching foods or other items that may be contaminated with bacteria or other harmful substances
SINGLE-USE gloves shall be used when working with
Ready-to-eat food items (bread, fruits/vegetables, deli meats and cheeses, tuna fish)
Raw animal food (chicken, pork, beef)
Food Preparers
one pair of gloves may not be used for multiple tasks. When interruptions occur in the operation (ex. food preparer needs to get something from refrigerator/storage room) gloves need to be replaced because they become contaminated with touching door handles, packaging, etc.
SINGLE-USE Gloves
(food preparer, teacher, helper)
Use utensils (tongs, serving spoons, spatulas) when serving or handling food
Use SINGLE-USE gloves
Have children serve themselves family style with utensils. Kids can also grab food themselves – opportunity to teach
Food Servers
When handling glassware, dishes and utensils do not touch food contact areas with _____
bare hands
*Buy only from reputable suppliers
*Inspect deliveries carefully
*Sample temperatures of received food items
*Put refrigerated and frozen items away immediately
VENDORS
do not buy food that is past the “sell-by,” “use-by,” or other expiration dates
Read the label
Ground beef should be __________ or _________ if in vacuum packaging
cherry-red or purple-red
Place meat, poultry and seafood in plastic bags to prevent juices from dripping on other foods in the cart
truee
Keep raw meat, poultry and seafood separate from other food items
truee poo
Refrigerator – 40°F or lower
Freezer - 0°F or lower
Keep out of temperature danger zone
Leftover prepared food which was not served must be __________________, refrigerated promptly and used within 36 hours, or frozen immediately for later use
labeled and dated
Leftover prepared food which was not served must be labeled and dated, refrigerated promptly and used within ______ hours, or frozen immediately for later use
36 hours
Commercially-prepared, ready-to-serve opened food items can be kept up to _____ days when they are properly stored/refrigerated
7 days
Dry food should be stored in sealed containers (zip-type bags, metal, glass or food-grade plastic containers with tight-fitting covers) and shall be labeled
Dry Storage
Clean, dry, ventilated and lighted storerooms or areas protected from contamination by sewage, wastewater backflow, condensation, leakage or vermin
Dry Storage
Store Food Properly
*Keep out of temperature danger zone
*Label and date food
*Dry Storage
Thaw Foods Properly In Refrigerator
At 40°F or lower
Thaw Foods Properly Under Cold Running Water
Water must be 70°F or lower
Thaw Foods Properly in Microwave
Food must be cooked immediately after thawing
Thaw Foods Properly Part of Cooking Process
Food must meet the required minimum internal cooking temperature
Poultry
Stuffing/Casserole
Hazardous food cooked in microwave (eggs, poultry, meat, fish)
165° F
is subjective. It is the appearance, texture, color, smell and flavor of food
Doneness
is cooking to the required minimum temperature to destroy bacteria. Use a food thermometer to accurately measure
Safety
Heat to 165°F and bring gravies and sauces to a rolling boil before serving
In microwave, beware of cold spots and use a food thermometer to check the temperature in several places
Leftovers
When cold food goes above 40° F
When hot food falls below 135° F
DANGER ZONE
When ____ food goes above 40° F
COLD
When ______ food falls below 135° F
HOT
Bacteria can multiply rapidly in perishable food left in the danger zone for more than ___ hours
2 hours
Throw away perishable food that has been left at room temperature for more than ____ hours
2 hours
Any surface that comes in contact with food must be _______
cleaned and sanitized
Remove food and other types of soil from a surface
Clean
Reduce the number of microorganisms on a clean surface to safe levels
Sanitize
One capful bleach (1 ½ tsp) to one gallon of water
Bleach Solution
What surfaces needs to be clean and sanitize
Kitchen counters
Knives, mixing spoons and other utensils
Mixing bowls and other food preparation containers
Cutting boards
Tables children eat on
Dishwashing Procedures
*Rinse, scrape or soak items before washing
*Wash in 110° - 125°F water, using soap/detergent
*Rinse by immersing in clean, hot water to remove soap/detergent or by spraying soap/detergent off, removing all traces of food and detergent. If dipping the items, change the rinse water when it becomes dirty or full of suds.
*Sanitize for minimum 2 minutes in 1 ½ teaspoons of bleach per gallon of water (or other Department of Health Services approved sanitizer)
*Air-dry Items – upside down so they will drain
If your center has a two compartment sink, you must arrange for all three steps: ___________
Wash, rinse and sanitize:
Wash and rinse dishes in the two sinks, drain the rinse sink, make a sanitizing solution and sanitize the_____ after
dishes
Dishwashing Procedures continued
Commercial
Home-type dish washer
*Dishwasher shall have a visible temperature gauge
*Wash at 130°F to 150°F for 20 seconds, rinse and sanitize at 180°F for 10 seconds or more OR use chemical sanitizer
*All dishes/utensils must be air dried
Commercial
*After dishwasher is done, sanitize dishes/utensils by submerging for minimum 2 minutes in 1 ½ teaspoons of bleach per gallon of water (or other Department of Health Services approved sanitizer)
*All dishes/utensils must be air dried
Home-type dish washer
difference between cleaning and sanitizing
Clean is only to clean the surfaces but in terms of sanitizing you disinfect (uses alcohol or chemicals like chlorine and Zonrox hehe)
