Introduction to Food Safety

for
Stewarding Staff
(abstracts from ServSafe Program)

JohnsonDiversey Training Program

1
 Agenda
• 9:00 - 10:00 Module I
Food Safety’s Impact on The Operations

• 10:00 - 10:15 Break

• 10:15-11:45 Module II
The flow of Food Through The Operations

• 12:00-12:15 Video

• 12:15- 12:25 Module III

Managing Your Operation

• 12:30-13:00 Quiz

2
 Objectives
To equip all stewarding staff with the necessary food
safety knowledge in order to keep the establishment
safe.

3
 Steps to Serving Safe Food
Serving
Safe Food

Train

Apply

Create
Awareness

Learn

4
 Key Terms
Foodborne Illness
 A disease that is carried or
transmitted to people by food

Outbreak
 An incident in which two or more
people experience the same illness
after eating the same food

5
FOOD BORNE ILLNESS

Food borne Illnesses

33 Million / Year

9,000 Deaths

6
Cost of Foodborne Illness

7
Cost of Foodborne Illness
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8
 High Risk Population
 Infants and young children
 Pregnant women
 Elderly people
 People taking certain medications
 People with weakened immune systems

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 Potentially Hazard Food
• Foods That Favor Rapid Microorganism
Growth

10
Food Safety Hazards
Biological
 Seafood Toxins
 Plant Toxins
Chemical
 Mushroom Toxins  Toxic Metals
 Pesticides
Physical  Cleaning Products
 Foreign Objects

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 Keeping Foods Safe
A well-designed food safety
system will establish controls
to prevent
 Time-temperature abuse
 Cross-contamination
 Poor personal hygiene

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 Key Practices
Practice Good Personal Hygiene
 Wash hands properly
 Observe strict rules for eating,
drinking, and smoking
 Prevent ill employees from working
 Maintain general personal cleanliness

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 Key Practices
• Prevent Cross-Contamination
 Wash hands after handling chemical,
between jobs and after using washroom.
 Clean and sanitize food-contact
surfaces and cloths
 Observe purpose of the sink (“Only for
Hand Washing” & “Only for Food”)
 Cover all garbage bins
 Correct handling of tableware

RIGHT WRONG

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Potential Cross Contamination

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 Apply Your Knowledge
 Name three conditions leading to unsafe food
 Give an example of each
 Describe how to prevent them

?!?!?!

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 The Microworld
• Micro-organisms are biological hazard which pose the
greatest threat to food safety

Bacteria Viruses Parasites Fungi

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 Characteristics of Bacteria
• Bacteria Growth

BILLIONS

20 min. 1 hr 1 hr 20 min 10-12 hrs.

40 min
(2) (8) (16)
(4)

Cells cannot Colonies may

be seen with be visible to
the naked eye the naked eye

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Conditions for Growth

Factors for Bacterial Growth

F FOOD

A ACIDITY (pH)

T TEMPERATURE

T TIME

O OXYGEN

M MOISTURE

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 Conditions for Growth
Temperature
The Temperature Danger Zone
(TDZ) = 41ºF to 140ºF (5ºC to 60ºC)

 Most microorganisms
grow well in the TDZ
 Some survive and grow
outside the TDZ

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 Chemical Contamination
 Metals
Should only be food-grade in utensils and equipment
used to prepare and store food
 Pesticides
Should be applied only by a trained
Pest Control Operator (PCO)
 Chemicals
Should be stored away from food

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Proper Handwashing

Wet your hands with hot running water

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Proper Handwashing

Apply Sensisept

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 Proper Handwashing

Rub hands together for at least 20 seconds

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Proper Handwashing

Rub your fingers

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Proper Handwashing

Rub your thumbs

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 Proper Handwashing

Rinse hands thoroughly with hot running water.

Turn off tap with towel.

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Proper Handwashing

Dry hands with paper towel

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Proper Handwashing

Dispose paper towel

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 WASHING OF HANDS
Do you wash your hands after using the restroom?

Survey done in 1998 by USA Today

Over 90% said “yes”

Men 61%
Women 74%

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Proper Handwashing
Wash hands after
 Using the restroom  Using chemicals
 Handling raw foods  Handling garbage
 Touching hair or body  Clearing tables or
busing dirty dishes
 Sneezing, coughing,
using handkerchief  Touching aprons
or clothing
 Smoking, eating,
drinking, chewing  Touching other
tobacco or gum unsanitized surfaces

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 Illness & Injury
Handling Illness and Injury
 Bandage and cover cuts, burns, sores,
and skin infections
 Exclude Stewarding Staff diagnosed with a
foodborne illness from the establishment
 Exclude Stewarding Staff from working with or
around food if they have the following symptoms:

 Fever  Sore throat

 Diarrhea  Jaundice
 Vomiting

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Chemical/Cleaning Supplies
Store Chemicals and Cleaning Supplies Away from
Food Storage and Preparation Areas

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Cleaning & Sanitation
Creating a Clean & Safe Environment

Cleaning
Sanitizing Agent

Cleaning and Sanitizing

Cleaning Cleaning
Procedures Program

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Cleaning Vs Sanitizing

Cleaning
Removing food and other
types of soil from a surface

Sanitizing
Reducing the number
of microorganisms on
a surface to safe levels

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Cleaning Agents

 Detergents
 Solvent cleaners
 Acid cleaners
 Abrasive cleaners

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Sanitizing Methods
Heat Chemical
 Hot water  Chlorine
 Iodine
 Quats

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Sanitizer Effectiveness

Factors That Influence

Their Effectiveness
 Contact time
 Temperature
 Concentration

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Manual Warewashing

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Mechanical Warewashing

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 Equipment
General Guidelines
 All equipment must be kept clean
 All food-contact surfaces must be sanitized
 Clean-in-place equipment must be cleaned
and sanitized daily

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Hazard Awareness
Employees must
 understand chemical hazards they are exposed to
 know how to use chemicals safely
 Report potential chemical hazard program

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Cleaning Schedule
All Stewarding Staff should adhere to the
Cleaning Schedule strictly
Daily Sanitizing/Cleaning Checklist
Month Beginning: ___________________________
Sanitizer strength: Iodine 12.5 - 25 ppm; Chlorine 50 - 200 ppm
In 3rd
At Work Comp. of In Glass
DAY At Dispenser Station Sink Washer CORRECTIVE ACTION

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2
3
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is t
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ck l
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7 Che
a y
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1 D
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Apply your Knowledge
 List 4 factors that affect the cleaning process
 Discuss the 3 factors that influence sanitizer
effectiveness3

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Pest Management
 Deny pests access to the facility
 Deny pests food, water, hiding/nesting place
 Eliminate pests that do get inside

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Deny Pests Access

To prevent pests from entering

an establishment
 Screen windows and vents
 Fill holes around pipes
 Seal cracks in floors
and walls
 Seal spaces
around equipment
 Report concerned area with supervisor

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Deny Pests Food and Shelter
To deny food and shelter
 Dispose of garbage quickly and properly

 Clean and sanitize the facility thoroughly

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 Cockroaches
Signs of a Roach Infestation

Cast Skin

Droppings Smell

Egg Cases Sightings

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 Rodents
Signs of a Rodent Infestation

Droppings Gnawing
Tracks / Rub marks

Holes in walls Visible sightings

Dead rodents
Nesting materials Outside burrows

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Controlling Insects
Methods of Control
 Repellents
 Sprays
 Baits
 Traps

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Controlling Rodents
Methods of Control
 Traps
 Glue boards
 Bait

Glue board Multi-use traps Mouse and rat traps

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 Pesticides
When storing pesticides
 Keep them in original containers
 Store them away from food-prep
and storage areas
 Follow directions and regulations for disposal
 Keep an Material Safety Data Sheet (MSDS) on the
premises for each chemical

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Regulatory System
Three Levels of
Government Control
 Federal
 State
 Local

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Discussion And Quiz

QUIZ QUIZ

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