MENU PROJECT & IN-SERVICE

PROJECT
Ivonnet Asencios

OCTOBER 20, 2019

COOK-CHILL FACILITY
 Menu and Client Satisfaction Project
Objective: To describe the current menu used at a cook-chill facility, perform nutrition analysis
of the menu, provide the cost analysis of the menu items and recipes, and conduct a survey on
patient’s satisfaction to determine the quality of the Food Service Department services.

Competences
• CRDN 1.1- Select indicators of program quality and/or customer service and measure
achievement of objectives.
• CRDN 1.6 - Incorporate critical thinking skills in overall practice.
• CRDN 3.7 - Develop and deliver products, programs or services that promote consumer
health, wellness and lifestyle management.
• CRDN 3.9 - Coordinate procurement, production, distribution and service of goods and
services.
• CRDN 3.10 - Develop and evaluate recipes, formulas and menus for acceptability and
affordability that accommodate the cultural diversity and health needs of various
populations, groups and individuals.

Executive Summary

A facility serves approximately 150 meals at lunch, breakfast, and dinner; including

beverages and snacks. It serves a very diverse community with different age ranges and cultural

backgrounds. Currently, it serves only one menu cycle that consists of a variety of diets. These

diets are developed in a program called Nutritionist Pro; which analyzes and assigns the diet for

the patients based on their needs. The method of food production at the facility is cook-chill,

where the foods are delivered frozen from a different facility and reheated at the site. The menu

items purchased are ordered from different purveyors (see purveyor list below), and cooked,

reheated, chilled and stored in special equipment (see equipment list below).

For this project, a one full day regular menu and renal menu were selected for comparison

and nutritional analysis. Each menu has breakfast, lunch, and dinner with alternative options for

patient satisfaction. Each menu differs from each other due to dietary restrictions. As a result of

the overall review of both menus, the renal menu has fewer calories, protein, carbohydrates,
saturated fat, dietary fiber, and sugar. Whereas the general menu has higher nutrients due to

fewer restrictions than a renal diet.

In addition, a 1-day regular menu was analyzed to present the cost of each menu item,

cost of the menu recipes per servings, cost per meal, and total cost per meal per day. To obtain

the cost of these, the US foods website and the facility’s food invoices were used to complete

the information. Finally, in order to evaluate the quality of the menu and foods, a patient

satisfaction survey was conducted to receive feedback and possible requests. As a result, the

patients rated the quality of the foodservice services as overall good and excellent (see patient

satisfaction survey below).

Equipment List

Equipment: Food item prepared:

NAT’L Steam Jacketed Kettle Soups

Blodgett Dual Flow Oven Breakfast entrees, Lunch entrees, Dinner entrees

Ala Cart Blast Chillers Meal trays

Victory Walk-in Refrigerator Cold produce: juice, milk, desserts, bread, ginger ale

Vulcan-Hart Natural Gas Oven/Stove Soups, vegetables, entrees, hot meals

Brown Salisbury Inc. Walk-in refrigerator/ Cold desserts, cold production, dairy, halal and kosher
freezer meals

Southern engineering tray line system Tray menu items

Hubert reach-in refrigerator Cold ingredients

Jordon reach-in refrigerator Cold sandwiches, beverages, and desserts

Other: microwaves, 3-sink compartment, utensils, delivery carts, Champion dishwasher, racks
 Purveyor List

Days to Days Authorized or Purchase

Purveyor Goods Order Received Unauthorized Par Level Process Comments
Abbot Supplements: Fri Mon Authorized Varies on the item. Online through
Ensure, Jevity, Pivot, (Ensure vanilla 5) ww.abbot.com
Glucerna, and more.
Cheese, fillet of sole Fri Wed Authorized Varies on food Scan order
Alle Biweekly
diet, pot roast diet, item. form and
Processing and/or
vegetable cutlet diet, email to
monthly.
kosher meals, and company
halal meals
US Grocery foods, cold Fri Mon and/or Authorized Varies on food item Online Ordered
Foods cereal, snacks, TH (Cutlery Sets 45) weekly
dressings, frozen
foods, etc

Paper Order Supplies: silverware, Fri Mon Authorized Varies on item Online Bi-weekly
EBP cups, plates, aprons, (Aprons 1, paper
Company paper, aprons, 15)
gloves, straws, etc

Ala Cart Inc Meal Plates, trays, lid Fri Mon Authorized Varies on item. Online/Phone Weekly, as
covers 2 order/ Unified needed
Brands

MRS Bread Bread: hamburger M, T, W, F, M, T, W, TH Authorized Varies on item Phone/Fax Order daily
Ordering buns, bagel, muffin – TH, F (WW bagel: 12)
PARS whole wheat,
refined, and gluten-
free
Cream-O- Cheese, cow’s milk, Tuesday Wed Authorized Varies on item Phone Order
Land Dairy & Soymilk through the
Thursday Fri, Sat, & Sun phone with
account #
Friday Monday
Baldor Fresh produce: fruits, Fri Mon Authorized 4-5 cases Phone Order
and salads mix weekly
1. One-full Day Regular Menu and Renal Menu
2. Nutritional Analysis of Regular Menu
3. Nutritonal Analysis of Renal Menu
 SUBSTITUTION OF FOOD ITEMS
REGULAR DIET RENAL DIET
Breakfast
6 oz. Oatmeal 6 oz. Cheerios

4 oz. Yogurt

8z. 1% Milk 4 oz. Whole Milk &

2 non-dairy cream

4 oz. Orange Juice 4 oz. Grape Juice

Sour cream -

Raisin Bran Cheerios

(alternate cold cereal) (alternate cold cereal)

Lunch
Three Bean Chili Herb Chicken Leg

8 oz. 1% Milk Non-dairy creamer

WW Bread White Bread

Mashed Sweet Potato White rice

(starch alternate)
Broccoli Dices Carrots
(veg alternate) (veg alternate)
Orange Apple
(fruit alternate)
Dinner
½ cup Beet & Onion Salad ½ cup Tossed Salad

½ cup Garlic Mashed Potatoes -

½ cup Winter Blend ½ cup Peas
8 oz. 1% Milk Non-dairy Creamer

WW Dinner Roll White Bread

 Nutrient Comparison

Nutrient Content Comparison

Thursday Menu
Nutrients: General Renal
Kilocalories (kcal) 2105 1832
Protein (g) 93.2 70.6
Carbohydrates (g) 310.5 268.9
Fat, total (g) 59.4 53.7
Cholesterol (mg) 209.4 220.7
Saturated fat (g) 16.6 14.4
Dietary fiber, total (g) 30 19.1
Sugar, total (g) 142.1 102.8

4. Cost Analysis of Menu Items

Item Item size Item unit Price $/ Serving Price $/ Price

item size & menu unit $/150
unit servings
Breakfast
Oatmeal 16 Gal $8.48/16 6 oz. $0.53/6 oz. $79.5
Gal
Blueberry 1 Ea. $0.31/ea. 2 ea. $0.62/2 ea. $93
Blintzes
Sour cream 100/1oz. 1 case $17.26/100 1 ea. $0.17/1 oz. $25.5
Yogurt 48/4oz. 1 case $9.03 4 oz. $0.19/4 oz. $28.5
Fruit Cocktail 200/1 case Ea. $56/200 1 ea. $0.28/1 ea. $42
ea.
1% Milk 70/ 1 case $16.24/70 8 oz. $0.23/8 oz. $34.5
8 oz.
Orange Juice 72/4 oz. 1 case $12.40/72 4 oz. $0.17/4oz. $25.5
Cost for 1 breakfast meal: $2.19
Breakfast total cost for 150 servings: $328.5
Lunch
Vegetable Barley 896 oz./7 Gal $31.92/ 6 oz. $0.21/6 oz. $31.5
soup Gal 896 oz.
Three Bean Chili 20 Oz. $9.20/ 6 fl. Oz. $0.46/6 fl. $69
20 Oz. Oz
White Rice 30 oz./1 bag Bag $3.00/bag ½ c. $0.10/½ c. $15

Green Beans 1 Bag $1.94/bag 4 oz. $0.48/4 oz. $72

Apple 125/1 case Ea. $32.49/ea. ½ c. $0.26/ ½ c. $39
 Whole Wheat 100/1 case Ea. $12.43 1 ea. $0.12/ea. $18
Bread
Cost for 1 Lunch meal: $1.63
Lunch total cost for 150 servings: $244.5
Dinner
Beet & Onion 100 Oz. $16/100 ½ c. $0.16/ ½ c. $24
Salad oz.
Meatloaf 150 oz./ Bag $90/150 3 oz. $0.60/3 oz. $90
1 bag oz.
Beef Gravy 64 oz./½ Gal Gal $1.94/ 1 oz. $0.03/1 oz $4.5
64 oz
Garlic Mashed 20 oz./1 bag Bag $2.60/20 ½ c. $0.13/ ½ c. $19.5
Potatoes oz.
Winter Blend 176 oz./11 Bag $25.96/ 4 oz. $0.15/4 oz. $22.5
Vegetables bags 176 oz.
Diced Peaches 240/1 case Ea. $120/240 ½ c. $0.50/ ½ c. $75
(Pre-pack) ea.
WW Dinner Roll 12/1 case Ea. $2.61/12 1 ea. $0.22/ea. $33
ea.
Cost for 1 dinner meal: $1.79
Dinner total cost for 150 servings: $268.5
1-Day Menu total cost for 3 meals: $5.61
1- Day Menu total cost for 150 servings: $841.5

Cost Analysis of Recipes

Beet and Onion Salad Yields: 47 Serving Size: 3 fl. Oz. # Portions: 47
Item Item Price Serving Price$/Menu Price$/47
Food Item Size Unit $/Item Size & Unit Unit Servings
6/#10
Diced Canned beets CN lb. $28.64/cs 6 lbs. $2.86/6 lbs. $0.60
Diced Spanish 1/4" Fresh
onion 6/2 lbs. lb. $15.59/cs 10 oz 0.81/10 oz $0.017
Dill Weed dry spice seasoning 5.5 oz $12.83/ea. 3 tsp $1.17/3 tsp $0.024
Total cost of 3 fl. oz. beet salad: $0.64

• Dill weed: 3 tsp = 0.5 oz (0.5oz/5.5 oz) $12.83 = $1.17

• Diced Spanish fresh onion = 6/2 lbs. = 12 lbs./cs = $15.59 = $1.30/lb. 10oz/16
oz(=1lb) * $1.30 = $0.81
• Diced canned beets = 6/#10cs = 60 lbs./$28.64 6 lbs./60lbs. * $28.64 = $2.86
 Three Bean Chili Yields: 125-Gal Portion: 0.5 Gal # Portions: 250

Food Item Item Item Price ($) / Service Price$/Menu Unit Price$/250
Size Unit Item Size & Unit servings
Olive Oil 4/1 Gal $39.55/cs 4 quarts $9.89/4 quarts $0.04
Diced 1/2” Onion 4/5 Lbs. $27.05/cs 94 lbs. $127.13/94 lbs. $0.50
Diced Frozen Celery 20 Lbs. $21.22/cs 5.86 lbs. $6.22/5.86 lbs. $0.02
Diced Frozen Carrot 20 Lbs. $16/cs 5.87 lbs. $4.70/5.87 lbs. $0.02
Green Diced ¼” Pepper 20 Lbs. $22.72 46.88 lbs. $53.25/46.88 lbs. $0.21
Red Diced Canned Peppers 20 Lbs. $22.72 46.88 lbs. $53.25/46.88 lbs. $0.21
Chili Powder Dry Spice Seasoning 5 Lbs. $39.44/ea. 5. 19 lbs. $39.44/5 lbs. $0.15
Oregano Dry Leaves Spice Seasoning 5 Oz. $7.39/ea. 1.31 lbs. $31.00/1.31 lbs. $0.12
Cumin Ground Seasoning 14 Oz. $10.50 ea. 1.31 lbs. $15.72/1.31 lbs. $0.06
Paste Canned Tomato 6/#10 cs $36/cs 60 lbs. $36.00/60 lbs. $0.14
Diced in Juice Canned Tomato 6/#10 cs $22.02/cs 600 lbs. $220.2/600 lbs. $0.88
Kidney Red Dark LS Canned Beans 6/#10 cs $26.08/cs 105 lbs. $45.64/105 lbs. $0.18
Cannellini Canned Beans 6/#10 cs $31.58/cs 105 lbs. $55.26/105 lbs. $0.22
Black Canned Beans 6/#10 cs $28.99/cs 105 lbs. $50.73/105 lbs. $0.20
Water 25.16 Gal
Garlic Dry Powder Seasoning 6 Lbs. $31.64/ea. 2.48 lbs. $13.07/2.48 lbs. $0.05
Pepper Black Ground Seasoning 26 Oz. $24.55/ea. 1.26 lbs. $18.95/1.26 lbs. $0.07
Water 39.74 Gal
Fresh Cilantro 1/2 Lbs. $2.39 25 lbs. $29.87/25 lbs. $0.12
Total cost for 1 Three Bean Chili portion: $3.19

• Oregano dry leaves spice seasoning: $7.39/5oz = $1.48/oz

1.31 lbs. = 20.96 oz. * $1.48= $31
• Cumin ground seasoning: $10.50/14 oz = $0.75/oz
1.31 lbs. = 20.96 oz. * $0.75 = $15.72
• Pepper black ground seasoning: $24.55/26 oz = $0.94/oz
1.26 lbs./1lb. * 16 oz = 20.16 oz. x $0.94 = $18.95
• Tap water is used as a resource for water. The water bill was not provided to estimate
cost. Therefore, the cost is $0 for this assignment.

Meatloaf Yields: 740 Lbs. Portion Size: 3 oz # Portions: 3947

Food Item Item Size Item Price ($) / Service Price$/Menu unit Price$/3947
Unit Item Size & Unit servings
Ground 90/10 Frz Raw Beef 4/ 5 lbs. Lbs. $93.44/cs 600 lbs. $2,803.2/600 lbs. $0.71
Fresh Breadcrumbs 25 lbs. Lbs. $25.70/cs 60 lbs. $61.68/60 lbs. $0.02
Liquid Frz 6/5# Carton 15/2 Lbs. $29.64/cs 60 lbs. $59.28/60 lbs. $0.02
Pasteurized Egg
Tomato Sauce 6/#10cs Case $16.49/cs 2 case $32.98/2 cs $0.008
Country Style Mustard 12/12 oz Oz. $15.08/cs ½ Gal $6.40/1/2 gal $0.002
Diced ½” Onion 4/5 Lbs. $27.05/cs 20 lbs. $27.05/20 lbs. $0.007
Diced Frz Celery 20 Lbs. $21.22/cs 8 lbs. $8.49/8 lbs. $0.002
Green Diced Frz Peppers 20 Lbs. $22.72/cs 20 lbs. $22.72/20 lbs. $0.006
Beef Roasted Flvr Low sdm Paste 6/1 lbs. Lbs. $6.27 ea. 12 lbs. $12.54/12 lbs. $0.003
Base
Seasoning Garlic Dry Granulated 18 Oz. $17.38/ea. 1.62 lbs. $1.81/1.62 lbs. $0.0004
Beef Flvr No MSG Base 6/1 Lbs. $6.27 ea. 5 lbs. $5.22/5 lbs. $0.0013
Pepper White Ground Seasoning 10 Oz. $10.17/ea. 9 oz. $9.15/9 oz. $0.0023
Spaghetti No Salt Sauce 6/#10 cs $28.63/cs 2 case $57.26/cs $0.014
Total cost for 3 oz. of meatloaf: $0.80

• Country style mustard: $15.08/144 oz = $0.10/oz ½ gal = 64 oz. * $0.10 = $6.40

• Seasoning garlic dry granulated: 1.62 lbs./1 lb. * 14 oz = 22.68 oz.
$17.38/18 oz = $0.08 * 22.68 oz = $1.81

Vegetable Barley Soup Yields: 4267 (6 fl. Oz)

Food Item Item Size Item Price$/Item Serving Price$/Menu Price$/4267

Unit size & Unit Item servings
Onions, chopped 12/2 Lbs. $29.33/cs 63.12 lbs. $73.14/63.12 lbs. $0.017
Tap water 151.58 Gal
Diced, frozen carrots 20 Lbs. $16/cs 63.16 lbs. $50.53/63.16 lbs. $0.012
Diced celery 5 Lbs. $9.15 ea. 63.16 lbs. $115.58/63.16 lbs. $0.027
Raw, frozen peas 20 Lbs. $21.86 40 lbs. $43.72/40 lbs. $0.010
Furmano’s Tomatoes, diced in 6/#10 Lbs. $22.03/cs 1848 oz. $42.73/1848 oz. $0.010
juice, no salt
White, raw, mushrooms 2/5 Lbs. $18.85/cs 113.55 lbs. $214/113.55 lbs. $0.05
Dry, pearled barley 4/3 Lbs. $23.47/cs 50.53 lbs. $98.83/50.53 lbs. $0.023
Pepper, black, ground 18 Oz. $15.14 ea. 4.21 oz. $3.54/4.21 oz. $0.0008
McCormick Parsley Patch Garlic & 10 Oz. $13.22 ea. 1.32 lbs. $27.92/1.32 lbs. $0.0065
herb
Garlic chopped in oil, US Red, US 32 Oz. $5.33 ea. 8.4 lbs. $22.39/8.4 lbs. $0.005
foods
Dry roux 6/1 Lbs. $51.73/cs 42.1 lbs. $362.9/42.1 lbs. $0.085
McCormick thyme, dried ground 6 Oz. $8.13 ea. 8.42 Oz. $11.4/8.42 oz. $0.003
HEGA Mushroom Flavor Base 6/#10 Cs. $44.28/cs 18 lbs. $13.28/18 lbs. $0.003
Total cost for 6 fl. Oz vegetable barley soup: $0.25
5. Client Satisfaction

PATIENT SATISFACTION SURVEY

# of Participants: 12
Date: 09/13/2019

Questions YES NO COMMENTS

1. Did your food arrive on time?

2. Was the temperature of the food

acceptable (hot/cold)?

3. Did you enjoy the taste?

4. Was the dietary staff courteous?

5. Overall, how do you rate the Food & Excellent Good Fair Poor
Nutrition Department services? J! J K L

Results
Food & Nutrition Figure 1. Patient Satisfaction
Department Services
Quality Rate 12 11 11
10 9
8
8
8% 6 4
4 3
25% Excellent 1 1
2
0
67% Good Did your food Was the Did you enjoy the Was the dietary
arrive on time? temperature of the taste? staff courteous?
Fair food acceptable?
Yes No

References

Food Supplier & Distributor | Restaurant Supply. (2019). Food Supplier & Distributor |
Restaurant Supply. [online] Available at: https://www.usfoods.com [Accessed 21 Oct. 2019].

Payne-Palacio J, Theis M. Chapter 5. The Menu. In: Foodservice Management Principles and
Practices. 13th ed. London, UK: Pearson Education Limited; 2016
 Sanitation and In-Service Project

Objective: To perform a food safety and sanitation in-service presentation to the foodservice
staff in a cook-chill facility. The project includes a lesson plan, pre-test, power point
presentation, and handout for the audience.

Competences

• CRDN 1.5 - Conduct projects using appropriate research methods, ethical procedures
and statistical analysis.
• CRDN 2.3 - Demonstrate active participation, teamwork and contributions in group
settings.
• CRDN 2.10 - Demonstrate professional attributes in all areas of practice
• CRDN 2.11 - Show cultural competence / sensitivity in interactions with clients,
colleagues and staff.
• CRDN 3.5 - Develop nutrition education materials that are culturally and age appropriate
and designed for the educational level of the audience.

Executive Summary

A food safety and sanitation in-service presentation was performed in the kitchen of a

cook-chill facility to increase knowledge among the foodservice staff. A Pre-test was given to the

foodservice staff to voluntarily complete it prior the presentation. Based on the results, the

presentation highlighted the main points that were answered incorrectly.

The in-service presentation consisted of the four main steps in food safety; clean,

separate, cook and chill as suggested by the foodservice Director. Then, sanitation and fire safety

were discussed with the audience. Throughout the presentation, the same questions from the

pre-test were asked to test their knowledge and keep the presentation interactive. At the end,

the audience was able to participate and learn/review food safety information.
 Lesson Plan

Lesson Tittle: Food, Sanitation and Fire Safety

Date & Duration: 10/02/2019; 5-10 minutes.
Goal: To emphasize the importance on the performance of food safety and sanitation, to avoid
food contamination and provide a better quality of food to the patients.

Specific Objectives Procedure Learning Activity Evaluation

Method
Introduction
Each participant introduces Verbal group Verbal feedback
themselves and job position in the Discussion in a
Food Service Department. huddle Pre-Test
Participant states their own feelings
on the importance of gaining
knowledge in food safety and
sanitation.

Evaluate the participant’s

knowledge
Body of Lesson
1. Participant will be Food Safety: Handouts Verbal Q&A
able to identify 4 ways 1. Clean: Wash their hands for 20-30
to handle Food Safety seconds, before and after wearing
gloves.
2. Separate: Separate cutting boards
for fresh produce and raw meats.
3. Cook: Identify internal
temperature of poultry and ground
beef, and internal temperature
when using the microwave.
4. Chill: Identify the appropriate
temperature for freezers and
refrigerators.

2. Participant will be Food Sanitation: Demonstration of Verbal Q&A

able to identify the 1. Testing solution must be at room sanitation
steps when testing the temperature materials, and its
sanitation solution. 2. Dip pH test paper into solution for location
10 seconds. Don’t shake.
3. The correct pH range of the
testing paper must be between 150-
400 ppm.
 4. Sanitation should be performed
every 2 hours.

3. Participant will Fire Safety: Verbal Example of Verbal Q&A

review the steps in 1. R.A.C.E a fire emergency
the case of a fire 2. P.A.S.S
emergency. 3. Discard the food leftovers
Conclusions
The importance of food safety and Verbal Post-Test to
sanitation in food service. Practicing the audience.
the 4 steps; clean, separate, cook
and chill, is the key to provide the
best quality of food to the patients.
The importance of performing the
steps in food sanitation; checking
the correct solution range and
sanitizing every 2 hours at
designated areas. The importance to
know R.A.C.E and P.A.S.S in fire
emergency to facilitate evacuation.

Answer participant’s questions.

Material’s List:

1. Pencils
2. Pre-test
3. Hydrion pH test papers
4. Attendance Sheet
5. PowerPoint Presentation/Handout

References

1. Fires and Food Safety. Fsis.usda.gov. https://www.fsis.usda.gov. Published August 8th, 2013.
Accessed October 1st, 2019.

2. Payne-Palacio J, Theis M. Chapter 3. Food Safety. In: Foodservice Management Principles and
Practices. 13th ed. London, UK: Pearson Education Limited; 2016

3. 4 Steps to Food Safety. foodsafety.gov. https://www.foodsafety.gov/keep-food-safe/4-steps-

to-food-safety.
 Ivonnet Asencios

1. Clean.
• Wash hands often, for at least 20-30 seconds.
• Wash hands before, during, and after preparing foods.
• Wash hands before and after replacing gloves.
• Wash hands after blowing your nose, coughing, or sneezing.
• Wash utensils and surfaces after use.

2. Separate. Don’t Cross-contaminate

• Use different cutting boards for fresh produce and raw meats/poultry.
• Use different plates and utensils for raw foods and cooked foods.

3. Cook. Cook to the right temperature.

• Microwave foods should be at a temperature of 165 °F or above.
• Internal temperature of poultry should be 165 °F.
• Internal temperature of ground beef should be 160 °F.

4. Chill.
• Refrigerate perishable foods within 2 hours.
• Refrigerator should be set to a temperature of 40°F or below.
• Freezer should be set to a temperature of 0°F or below.
 Sanitation
1. Testing solution temperature: 65-75 degrees °F.
2. Dip 2 inches of pH paper into solution for 10 seconds. Don’t shake.
3. Compare colors against package scale from pH test papers.
4. Testing solution should be between 150-400 ppm.
5. As per facility regulations, sanitizer solutions should be tested
every 2 hours.

What do we do during a fire?

•Rescue
•Activate
•Confine
•Extinguisher/Evacuate

Fire Safety
•To operate a fire extinguisher:
•Pull pin
•Aim at the base of the fire
•Squeeze the handle
•Sweep from side to side
 Fire & Food Safety
• Saving food that has been on or near a
fire is not a good idea!
• Discard food because:
• Heat: can activate food spoilage
bacteria.
• Fume: from the fire is toxic and
contaminate our food.
• Chemicals: used to fight the fire
contaminate food and cookware.

First In, First Out (FIFO)

• FIFO ensures proper
rotation and quality of foods
in storage.
• Oldest foods goes in the
front, newest foods goes in
the back.

References:
• https://www.foodsafety.gov/keep-food-safe/food-safety-in-disaster-or-
emergency
• https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety
• https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-
education/get-answers/food-safety-fact-sheets/emergency-
preparedness/fires-and-food-safety/ct_index/!ut/p/a1/jZFRT4MwEIB_DY-
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 Handout:
Food Safety

1. Clean:
• Wash hands often, for at least 20-30 seconds.
• Wash hands before, during, and after preparing foods.
• Wash hands before and after replacing gloves.
• Wash hands after blowing your nose, coughing, or sneezing.
• Wash utensils and surfaces after use.

2. Separate. Don’t Cross-contaminate.

• Use different cutting boards for fresh produce and raw
meats/poultry.
• Use different plates and utensils for raw foods and cooked
foods.

3. Cook. Cook to the right temperature.

• Microwave foods should be at a temperature of 165 °F or above.
• Internal temperature of poultry should be 165 °F.
• Internal temperature of ground beef should be 160 °F.

4. Chill.
• Refrigerate perishable foods within 2 hours.
• Refrigerator should be set to a temperature of 40°F or below.
• Freezer should be set to a temperature of 0°F or below.
• Practice the FIFO method: first-in, first-out.
Sanitation
1. Testing solution temperature: 65-75 degrees °F.
2. Dip 2 inches of pH paper into solution for 10 seconds. Don’t shake.
3. Compare colors against package scale from pH test papers.
4. Testing solution should be between 150-400 ppm.
5. As per facility regulations, sanitizer solutions should be tested
every 2 hours.

Fire Safety
What do we do during a fire?
• Rescue
• Activate
• Confine
• Extinguisher/Evacuate

To operate a fire extinguisher:

• Pull pin
• Aim at the base of the fire
• Squeeze the handle
• Sweep from side to side

What do we do with the food leftovers after the fire?

Saving food that has been on or near a fire is not a good idea!

Discard food because:

• Heat: can activate food spoilage bacteria.

• Fume: from the fire is toxic and contaminate our food.
• Chemicals: used to fight the fire contaminate food and
cookware.
 Pre-Test/Post-Test

Please choose the best answer.

1. How long should we wash our hands for?

a. 20-30 seconds
b. 10 seconds
c. 5 seconds

2. What is the microwave reheating temperature for foods?

a. 165 ° F
b. 160 ° F
c. 170 ° F

3. What is the correct testing solution range?

a. 100-250 ppm
b. 100-450 ppm
c. 150-400 ppm

4. After a fire near or inside the kitchen, what should we do with the food leftovers?

a. Check what foods are good and take it home

b. Discard the food
c. Keep the food refrigerated

5. What does FIFO stand for?

a. Food Information in Organizations

b. Facility Information for Opportunities
c. First-in, First-out

*Highlighted answers are the correct answers.

Objective: A pre-test was conducted to 10 staff from the Food Service Department to test their

knowledge on Food Safety prior the in-service presentation.

Method: The pre-test consisted of six questions that has been discussed in previous in-service

and huddles in the kitchen conducted by the Food Service Director.

Results: Based on the pre-test, as an overall, 67% of the questions were answered correctly and

33% of the questions were answered incorrectly. Questions #1 and #5 were answer correctly.

20% of the participants answered question #2 and #4 incorrectly, and 40% of the participants

answered question #3 incorrectly.

Pre-Test Results

12

10

0
Q#1 Q#2 Q#3 Q#4 Q#5

Correct Incorrect

Questions **
1. How long should we wash our hands for?
2. What is the microwave reheating temperature for foods?
3. What is the correct testing solution range?
4. After a fire near or inside the kitchen, what should we do with the food leftovers?
5. What does FIFO stand for?

Discussion: As a result of the pre-test, it seems that microwave reheating temperatures, correct
testing solution range, and food handling in fire emergency should be reviewed. Therefore,
these were emphasized during the in-service presentation and asked verbally after.