Community Kitchens of Northeastern CT Training Program Flipbook PDF

Training Program
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Community Kitchens of Northeastern Connecticut Inc. Training Program

What We Will Cover Today • Food Safety

Food Safety

• Good Hygiene • Controlling Time & Temperature

Cleaning and Sanitizing

• Preventing Cross Contamination • Cleaning and Sanitizing Preventing Cross Contamination

What Makes Food Safe?

Good Hygiene

Controlling Time & Temperature

Prevent Contamination to Food Types of common contaminants include:

• Physical: Wood, metal, glass, paint chips, hair, etc. Bones in fish are also physical contaminants. • Chemical: Cleaning chemicals, maintenance chemicals, pest control chemicals, etc. • Biological: Bacteria, viruses, fungi, and parasites. All contaminants have the potential to cause illness or injury.

Avoid Cross Contamination

Wash and sanitize frequently

Foodborne Illnesses

Good Personal Hygiene • Wash hands frequently, especially after eating, drinking, smoking, touching your face, nose, ears, hair, handling waste, using the restroom, coughing or sneezing, etc. • Use hot water, liquid soap, and disposable paper towels. • Wash hands after handling raw foods (uncooked meat, poultry, eggs, produce, etc.) before handling cooked foods.

• Wear gloves to cover • • • •

An impermeable cover (bandage) on a cut, burn, or rash; False fingernails or un-cleanable fingernails; Rings other than a plain ring or wedding band; or Single-use gloves shall be used for only one task, and no other purpose. Gloves shall be thrown away when damaged, soiled, or when interruptions in the food handling occur.

• Wear aprons remove when using the rest room or similar chores.

Good Personal Hygiene Cont. • • Do not handle food if you are ill, or have unprotected infected wounds or cuts. Infected wounds or cuts on the hands need to be covered with a bandage and glove before handling food. • • Wear hair restraints. • • Wear clean work clothes. • • Remove jewelry before handling food. • • Eat, drink, and smoke only in designated areas away from food. • • Keep your work areas clean, including all equipment

How to Calibrate a Bimetallic Stemmed Thermometer Using the Ice-Point Method The most widely used method to calibrate a thermometer. THERMOMETERS SHOULD BE CALIBRATED REGULARLY to make sure the readings are correct. 1 FILL A LARGE CONTAINER WITH ICE.

Add clean tap water until the container is full. Stir the mixture well.

2 PUT THE THERMOMETER STEM OR PROBE INTO THE ICE WATER. Make sure the sensing area is under water and not touching the sides of the container. Wait 30 seconds or until the reading stays steady.

3 ADJUST THE THERMOMETER SO IT READS 32°F (0°C).

Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32°F (0°C).

Controlling Time and Temperature • This is the Temperature Danger Zone. • Pathogens on food can grow in this range and cause a foodborne illness. • Food temperatures must be controlled •

From pick-up from the donor or food bank to handoff to client



Includes time food spends in the warehouse, on the truck, and at the agency

Minimum Internal Temperatures for Safety Minimum Temperature

Food Items

165˚F

Poultry, stuffing, casseroles, reheated leftovers

160˚F

Ground meats, beef, lamb, veal (med), pork, Egg dishes

145˚F

Beef, Lamb,Veal steaks & roast (med rare)

140˚F

Ham, fully cooked (to reheat)

135˚F

Holding Temperatures for Cooked foods

41˚F

Refrigerator Temperatures

0˚F

Freezer Temperatures

If food remains in the temperature danger zone for four hours or more, pathogens can grow to levels high enough to make someone ill

Danger Zone Between 41˚F and 135˚F

Time and Temperture

The proper way to reheat food? Food that will be hot-held must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours.

If the food has not reached that temperature within two hours you should discard it. Never use hot-holding equipment to reheat food. Only use equipment that has been designed for reheating.

Proper Ways to Cool Food • It’s very important to lower the temperature of hot food as quickly as possible to get it through the temperature danger zone. • There are a number of methods that can be used to cool food quickly. Begin by dividing large containers of food into smaller containers, and then use one of the following methods to get food to the proper temperature:

• ICE PADDLES STIR HOT FOOD WITH PLASTIC PADDLES THAT HAVE BEEN FILLED WITH WATER AND FROZEN. FOOD STIRRED WITH THESE PADDLES WILL COOL QUICKY. • ICE WATER BATHS PLACE CONTAINERS OF HOT FOOD IN A CLEAN PREP SINK OR LARGE POT FILLED WITH ICE WATER. STIR FOOD FREQUENTLY TO COOL IT FASTER AND MORE EVENLY. • BLAST OR TUMBLE CHILLERS BLAST OR TUMBLE CHILLERS CAN BE USED TO QUICKLY REDUCE THE TEMPERATURE OF LARGE AMOUNTS OF FOOD OR THICK FOOD SUCH AS MASHED POTATOES.

Temperature Logs Keep temperature logs in a visible location. For example, on your refrigerator.

Temperature logs are REQUIRED during an NEDDH and CT Food Bank inspections.

• Store refrigerated food at 41°F (5°C) or lower

This includes cut produce • Keep frozen food frozen solid.

The recommended temperature is 0°F (-18°C) or lower.

Temperature Control • • Verify the temperature of your storage area with the correct thermometer. • • Store and transport refrigerated foods at 41°F, or less. • • Store and transport frozen foods at 0°F, or less. • • Thaw frozen foods at 41°F in a cooler, using a microwave oven, under running cold water, or while cooking. Never thaw at room temperature.

• • Store whole produce at 50°F, and cut produce at 41°F, or less. • • Document temperature readings for your refrigerators and freezers twice daily.

Refrigeration • Shelf life • Storage juices on bottom.

Pest Control: • Insects/Rodents • Deny pests entry to the facility: • • Seal doors, windows, and vents. • Seal pipe holes through walls. • Seal cracks in floors and walls.

• • Examine all incoming food, supplies, and/or other materials to avoid pests. • Deny pests food, water, and hiding or nesting places: • • Store food and supplies properly. • Store items at least 6 inches off floor. • Store items at least 4 inches away from wall. • • Dispose of food and supplies properly. • • Dispose of garbage quickly and cover indoor containers. • • Dispose of recyclables properly.

Pest Control: Storage and Disposal • Deny pests food, water, and hiding or nesting places: • Store food and supplies properly. • • Store items at least 6 inches off floor.

• • Store items at least 4 inches away from wall. • • Dispose of food and supplies properly.

• • Dispose of garbage quickly and cover indoor containers. • • Dispose of recyclables properly.

Receiving, Storing, & Delivering Food • Use reputable suppliers. •

Inspect deliveries for: Temperature, quality, pests, etc.



Reject deliveries that have problems.



Make sure food containers are not damaged.



Make sure food is properly labeled.



Store foods requiring refrigerated or frozen storage immediately at the correct temperature.

• Canned food must be labeled and not have the following: • Swollen ends Leaks Seal problems Broken lids Major dents Rust



When in doubt, Throw it out!

Receiving, Storing, & Delivering Food Cont. • Store food and supplies in a clean area. • Store food at the proper temperature. • Store food away from sanitation, chemicals, and potential physical contaminants. •

Store food in this order from top to bottom:



Ready-to-eat-foods, seafood, whole beef and pork, ground meat and fish, and whole and ground poultry to avoid cross-contamination]

• Separate raw and cooked foods. • Rotate food to ensure that the oldest food is used first. First in, First out (FIFO). •

Check the shelf life of food.



Do not distribute baby food after it has expired.

• Deliver at correct temperature. Keep properly labeled, if required. • Keep covered

Sell-By Date • Sell-By Date (Example: “Sell by January 1, 2012”. Also called “Pull Date”) • Look for it on: Refrigerated foods such as milk, yogurt, cottage cheese, eggs, lunch meat, packaged salad mixes. • What it means: The store mush sell these foods before the code date and often donates these foods when they are close to date. If the food has been handled properly it is safe to eat and the quality is good. Food Bank staff monitors this food to ensure that the quality remains good.

Packing or Manufacturing Date •

Used by manufacturers for tracking and recalls



Not an expiration date



Look for it on: Canned food, crackers,



cookies, spices.

• What it means: The day the food was packaged.

Best-By or Best if Used By and Use-By Dates Best-By or Best if Used By •

This is a quality date.



It tells clients the date by which the product should be eaten for best flavor or quality.



The product is still safe to eat past this date after the quality date, however, the quality slowly begins to lose nutrients and the quality begins to lessen.

Use-By Date • This is the last date recommended for the product while at peak quality. • •

The product is still safe to eat past this date. Look for it on: crackers, cookies, cold cereals, and other dry, shelf stable food

Expiration Date • Expiration Date (Example: “Expires 11/15/15” or “Do not use after 11/15/15”) • Look for it on: Baby formula and formula, medicines, vitamins, yeast, baking powder. • What it means: Do not distribute infant formula, baby food, vitamins, or medicines after the expiration date!

• Yeast and baking powder do not work as well after expiration but are safe to eat.

Cleaning and Sanitizing Cleaning Vs. Sanitizing •

Cleaning removes food and other dirt from a surface



Sanitizing reduces pathogens on a surface to safe levels

Cleaning and Sanitizing Surfaces: •

All surfaces must be cleaned and rinsed.



Walls and floors, Storage shelves, Garbage containers



Any surface that touches food must be cleaned sanitized and air dried.



Plastic food bins, Scales, Prep tables in clean rooms, Sorting tables, Utensils

• After four hours of constant use.

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