Regulatory Agencies
· FDA: Food & Drug Administration
· USDA:
United States Dept of Agriculture
· CDC: Center for Disease Control
· State
Level Health Depts
· Local
and County Level
HACCP
Hazardous
Analysis
of
Critical
Control
Points
Food Safety Training Manual
It is
mandatory that you work with, not against
Any
inspectors and food vendors.
· Accompany
inspector and listen to what they have to say.
· Maintain
professionalism and provide records.
· Post all
required documentation.
· If a
potential violation is pointed out, immediately request possible solution. Correct promptly.
· Discuss
outcome of all inspections with store manager to implement more efficient practices,
for future reference.
· Wash
hands frequently and always wear gloves when handling food.
Food Safety Training Manual
Food
Safety 098
People
who are at high risk for
Food
Borne Illness
· Children
under 4 years of age
· The elderly
· Pregnant
women
· People
who have comprised immune systems due to chronic illnesses
· Pregnant
women are 20 % more likely to get fatally serious illnesses from food.
Food Safety Training Manual
Food
Safety 098
Types of
contamination
That
create Food Borne Illness
· 3 % contracted from physical contamination, such
as foreign objects in food. (glass,
metal, wrappers)
· 4 % from chemical contamination, such as those
that happen when you keep chemicals around food.
· 93% of
Food Borne Illness is contracted via biological germs such as expired food and
cross contamination.
Food Safety Training Manual
Food
Safety 098
Illness
vs Outbreak
Illness refers
to a single person that gets sick from something they may have eaten.
This
could possibly be the result of a food allergy.
An outbreak involves two or more people
contracting illness from a common food that was served.
Your
ONLY Legal Defense
Your
ONLY legal defense is due diligence.
This means that you practice following all regulations set before you,
as guidelines.
Proper
recording and filing will ensure that you have the proper tools of defense,
ready to be shared with authorities, if needed.
Doing
this diligently, will protect you in the long run.
Food Safety Training Manual
Food
Safety 098
Test
Your Diligence: Where are your risks?
1) _____ Is your sanitary bucket clean and free of
debris?
2) _____ Have you recently tested the solution?
3) _____ Are all of your towels away from food
handling surfaces?
4) _____ Is your sanitary bucket at least 12
inches from the floor?
5) _____ Is your sanitary bucket away from all
food prep areas?
6) _____ Are your walls and counters sanitized and
free of debris?
7) _____ Are your knives clean and safely stored?
8) _____ Are your containers sealed closed and
properly dated?
9) _____ Are your thermometers calibrated and
working?
10) ____ Is your refrigeration at or below 36
degrees?
11) ____ Are your meats properly wrapped and at
proper temperatures?
12) ____ Are your eggs on the bottom shelf in the
refrigerator?
13) ____ Do you wear gloves when you handle food?
14) ____ Is your local vent clean and free of dust?
15) ____ Is the clean side of your dish sink
actually clean?
If
you missed 3 or more items from this list,
You
might want to re-evaluate your general practices.
Food Safety Training Manual
Food
Safety 101
Meeting
Minimal Safety Requirements
165
degrees
·
Poultry
·
Reheated
foods
·
Stuffed
foods
·
Microwaved
foods
155 degrees
·
Any
ground meat
145 degrees
High protein foods, such as
·
Pork
·
Roasts
·
Bacon
·
Fish
·
Eggs
140
degrees
·
Cooking
fruits & veggies
·
RTE
Foods: Ready To Eat manufactured foods
Make
sure you always take the temperature for 15 seconds.
Food Safety Training Manual
Food
Safety 101
While we
have already gone over the
Minimal
Safety Requirements
Regarding
cooked temperatures of various foods,
We must
also remember to follow safe cooling of foods.
Also
note and utilize the checklists set before you.
There are many ways you can control the safe enjoyment of
The
culinary creations you have prepared.
Safely
Cooling Foods
Use an
ice bath, until the unit of food is ready to refrigerate. Otherwise, keep foods heated at 140 degrees
for safety.
Food Safety Training Manual
Food
Safety 101
Facts
about Food Borne Illnesses
Listerios,
Salmonella, E.Coli, Shingles, and Hepatitis A
Symptoms include:
Diarrhea, bloody wastes, vomiting and fever
·
Pregnant
women are 20% more likely to get fatally serious illnesses from listerios.
·
Commercially
processed mayonnaise is NOT potentially hazardous when left out. It is the food that is in the mayonnaise that
is getting people sick.
·
70
degrees – 120 degrees is the super danger zone for food borne illnesses.
·
Wine,
citric acid and vinegar adjust pH levels.
Food Safety Training Manual
Food
Safety 101
More
Facts about Food Borne Illness
Biological
Hazards
You
cannot see, smell or taste bacteria.
Bacterial spores such as anthrax are:
·
Resistant
to normal cooking temperatures.
·
Resistant
to boiling.
·
Not
destroyed by freezing.
·
Can
live for thousands of years.
Can you imagine how much bacteria gets into
food that sits out all day? Imagine what
that can do to your digestive system.
Would you serve bacteria as a side dish with
dinner?
Food Safety Training Manual
Food
Safety 101
Other
Facts about Food Borne Illness
Norwalk Virus
Comes from microscopic fecal matter on raw
fruits & veggies.
Trichinosis
Comes from undercooked pork & game animals.
Anisakiasis
Comes from bottom feeding fish.
Vibrio
Comes from shellfish or fecal contamination.
Food Safety Training Manual
Food
Safety 101
Keep all tags from meat for a
period of 90 days. A good way to do this
is to have 4 ziploc binder pencil pouches; in a binder. One for each fiscal quarter. On the beginning of the third quarter, you
can discard tags from the first quarter.
Tags are the product information on meat and shellfish.
(glue or tape a label
containing product info in this area.)
Food Safety Training Manual
Food
Safety Agreement
I, ________________________________ have read
and understand
The Food Safety Training Manual for employment with
Charlotte Convenience Store.
I understand that these policies are
implemented in regards to
The health and safety of our community, and in
Compliance with local, state and federal
guidelines
To insure high quality food served to our
public.
I agree to maintain and uphold these
requirements presented to me
On the _____ day of_________________, 20___
In the ______________________________ Food Safety Training Manual.
Name
printed:______________________________________________
Signed:________________________________________________Date:______________
Witness/Manager:_____________________________________Date:______________
Name &
Title:_____________________________________________________________
Food Safety Training Manual
Food
Safety Agreement
I,_________________________, understand that this is a legally binding
document
And that failure to comply with these
regulations
can result in my separation with
Charlotte Convenience Store.
I certify that I have read this Food Safety Training Manual
And will initial below, each section that I have
read:
·
_____
Compliance Insurance Checklists
·
_____
Regulatory Agencies
·
_____
Food Safety 098
·
_____
Food Safety 101
Name
printed:_______________________________________________
Signature:_________________________________________
Date:________________`
Witness/Manager:_________________________________
Date:________________
Name &
Title:____________________________________________________________
Kitchen
Daily Operation Checklist
1.
_____
Wipe down all food handling surfaces with sanitary towel.
2.
_____
Make sure sanitary bucket has clean sanitary solution.
3.
_____
Make sure all rags are kept in sanitary bucket.
4.
_____
Make sure sanitary bucket is at least 12 inches above floor.
5.
_____
Check coffee pot for fresh coffee.
Refill if needed.
6.
_____
Clean all knives and store them properly.
7.
_____
Stir all soups & sauces to prevent burning on the bottom.
8.
_____
Make sure all prep surfaces are clean.
9.
_____
Pull and date foods that need to be thawed for tomorrow.
10.
Check
condiment bar. Refill and clean as
needed.
11.
Clean
glass on customer side of refrigeration units.
12.
Clean
debris from tracks on refrigerator doors.
13.
Check
food temps on all prep food. Ensure proper storage.
14.
Check
for expired food, log out and discard.
15.
Organiz
and clean inside refrigerator units.
16.
Date
foods properly. Ensure that eggs are on
bottom of unit.
17.
Stock
all products necessary to serve food.
18.
Wash
hands frequently to prevent food contamination.
19.
Keep
floors clean and free of debris.
20.
Inventory
all stock.
21.
File
all paperwork properly, for routine inspection and auditing.
22.
Communicate
any units that aren’t operating functionally.
23.
Communicate
any orders that have to be made.
24.
Greet
customers immediately, with a smile.
25.
Sample
new foods to familiar faces.
(File this in Daily Operation Checklist Folder)
Kitchen
Daily Opening Checklist
1.
_____
Take Temperatures on all refrigeration units.
2.
_____
Search for any communication notes from closing shift.
3.
_____
Turn on cooking units for preheating.
4.
_____
Assess what will be needed for successful service day.
5.
_____
Check dates on all food.
6.
_____
Begin daily preparations.
Kitchen
Daily Close Checklist
1.
_____ Turn
off all cooking units.
2.
_____
Wash dishes. Dry and properly store all
knives.
3.
_____
Inventory knives at the end of each day.
4.
_____
Clean and remove debris from sink.
5.
_____
Properly discard garbage and replace liner.
6.
_____ Sanitize
all counter tops and sink area.
7.
_____
Make sure all cleaning products are safely stored.
8.
_____
All towels and rags must be removed from kitchen area.
9.
_____
Clean towels should be stored in clean linen area.
10.
Soiled
towels must be kept in sanitary solution until laundered.
11.
All
dishes must be put away when dry.
12.
Make a
list of things the opening shift will need to know.
13.
Check
to make sure all lids are sealed on open containers.
14.
Pull
food to be thawed for tomorrow.
15.
Make
sure all open products are properly dated.
16.
Stock
refrigerated product.
17.
Clean
all refrigeration glass.
18.
Stock
condiments and clean station well.
19.
Complete
end of day task lists and file properly.
20.
Complete
end of day paperwork & sale tracking; file.
21.
Sweep
and mop floors.
22.
Rinse
mop head and bucket, to prevent future putrid smells.
23.
Make sure all chemicals are out of food prep
area.
