Food Safety in Schools - schoolnutrition.org...Surfaces-to-Food Transfer of bacteria or viruses from hands, foods, or equipment to a food • Touch trash can lid while preparing food

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Food Safety in Schools


Speaker Slide

Liz Dixon, MS

Education and Training Specialist

Institute of Child Nutrition

University of Mississippi


• This session provides one (1) CEU

⎻ Key Area: Operations - 2000

⎻ Key Topic: Food Safety and Hazard Analysis and Critical

Control Point (HACCP) (2600)

Professional Standards Code

EARN

CONTINUING

EDUCATION

CREDITS


Food Safety


• Don’t work sick

• Wash your hands

• Prevent bare hand contact with

RTE foods

• Wear clean and appropriate

clothes

Employees


REPORT • Vomiting

• Diarrhea

• Sore throat with fever

• Jaundice (yellowing of skin and eyes)

• Wounds on the hands or arms

• Diagnosed foodborne illness

• Exposure to foodborne illness

Don’t Work Sick -Prevent Foodborne Illness


Wash your hands


When do you wash your hands?


• Single-use gloves

• Tongs

• Spoons

• Ladles

• Scoops

• Spoodles

• Deli tissue

• Package products for individual service

Prevent Bare Hand Contact with Ready-to-eat Foods


Gloves

Single-use gloves in school

nutrition protect the food


Wear clean and appropriate clothes


• General cleaning, rinsing,

and sanitizing

• Washing dishes

⎻ Manual

⎻ Mechanical

• Keep areas clean

Environment


Wash, Rinse, and Sanitize


Washing Dishes


Avoid Contamination

Type of Contamination Definition Example

Cross contamination• Hand-to-Food• Food-to-Food• Equipment or Food Contact

Surfaces-to-Food

Transfer of bacteria or viruses from hands, foods, or equipment to a food

• Touch trash can lid while preparing food

• Thaw raw meat above fresh produce

• Use a can opener on different foods without cleaning

Chemical contamination Chemicals accidentally get in food Spray sanitizer next to uncovered pot of food

Cross contact Accidental transfer of allergen into allergen-free food

Use knife to spread peanut butter and then use same knife to cut a turkey sandwich without cleaning


• Receiving

• Storing

• Preparing

• Serving

• Cooling

• Reheating

Food


Receiving Area

Cold food: 41 °F

or below

Frozen food: at or

below 32 °F


Cold Storage

Refrigerator: at or below 41 °FFreezer: at or below 0 °F


Dry Storage Area


Preparation Area

• Hold cold food at or below

41 °F

• Prepare cold food in small

batches

• Pre-chill shelf stable

foods prior to preparation

• Follow standardized

recipes


Cooking


Serving Area


Cooling

Time and Temperature Cooling Methods


165 °F for 15 seconds

within 2 hours

Reheating


• Standard Operating

Procedures (SOPs)

• Logs

• Sign-In Sheets

Document


www.theicn.org/foodsafety


Español: es.theicn.org


Questions?


The University of Mississippi School of Applied Sciences

www.theicn.org 800-321-3054

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Documents

Food Safety in Schools - schoolnutrition.org...Surfaces-to-Food Transfer of bacteria or viruses from hands, foods, or equipment to a food • Touch trash can lid while preparing food