Food Safety Sanitation HACCP Verification - Amazon S3 · Food Safety / Sanitation & HACCP Verification ... Each lesson plan is coded with the appropriate USDA education code for the

Food Safety / Sanitation &

HACCP Verification

2016-2017 Education Curriculum

English Version

All Lesson Plans are on‐line @

www.swtrainingsystems.com

Questions??

Please Call – 1.888.838.1550 / 520.744.1092

How to use this curriculum

This curriculum is designed to make meeting the USDA mandated Professional Standards of education and training in your district as simple as possible for you and your staff.

This packet includes a total of 27 lesson plans organized into 2 groups. The monthly “Education Curriculum Checklist” has 2 lesson plans for each month of the school year. The “Optional Training” has 7 optional lesson plans that maybe inserted as well.

Each lesson plan is coded with the appropriate USDA education code for the new mandate.

There are two options for the Attendance Roster – Both will meet the record keeping requirements for

upcoming Administrative Reviews.

1. A spreadsheet that has a spot where all staff names can be printed in the first column and

then lists all the monthly Lesson Plans across the top. Underneath each lesson is a column that

can be checked off when completed. At the end of the year (or at the end of employment) the

site manager must have staff sign off on completion. This will serve as the Attendance Roster

for the year.

2. The standard Attendance Roster which we have used in the past that must be completed for

each lesson completed.

One of these options must be completed for each individual lesson plan performed. Pay special attention to the “Time In” and “Time Out” and be sure to include the time.

USDA Professional Standards require 4 hours for PT staff, 6 hours for FT staff and 10 hours for managers.

All lesson plans are set up to be read verbatim if desired and require very little in the way of preparation

beforehand other than reading through the material to be covered. There should be time allotted for

discussion after each lesson. Of course, if you take the initiative to gather a few pertinent materials

before each lesson they will be even more effective for your team.

All lesson plans along with many support materials are available for individual download at

www.swtrainingsystems.com in both English and Spanish.

The Southwest Training Systems team will be happy to assist you in any way they can to be sure that

everyone at your site is comfortable with the information contained in each lesson plan.

If you have any questions please do not hesitate to contact us directly at 1.888.838.1550 (toll free) or

520.744.1092.

It is an honor to be of service and we look forward to a great year working with you and your team.

God bless you all and make it a great year!!

Thank you!!

2016 - 2017 Education CurriculumLesson Plan Topic Category Date Lesson Time Mgr

** Lesson Time Averages 15 mins Code Completed (Min 15 mins each) Initial'sAug Proper Personal Hygiene 2620

1 Wiping Cloth Bucket Mixing & Use 2620

Sept Food Contact Surface Cleaning & Sanitizing 2620

2 Holding Foods 2520

Oct Food Allergens 11603 Food Portioning - How & Why? 2210

Nov Thermometer Use & Calibration 26104 Washing Fruits & Vegetables 2620

Dec Closing the Kitchen and Preparing for Break 26405 Cross Contamination Prevention 2620

Jan Fire Extinguisher Use & Safety - PASS 34506 Food Production Records - Why? 2120

Feb Quality Standards - A Food Service Check Up 26407 Food Production Records - What & Where? 2120

Mar Food Handler Glove Use 2620

8 Food Production Records - Who & When? 2120

April Service Temperatures 26109 Food Safety Record Keeping 2610

May Kitchen Hazards - Spotting Trouble 345010 Oven Cleaning 2140

2 Lessons / month = Minimum 5 Education hours / yearOptional / Additional Training Performed -

1 Cleanup Procedures for Bodily Fluid Accidents 34502 Dining Table Cleaning 26203 Preventing Slip & Fall Injury 34504 Cooling Food Properly 2520

5 Proper Lifting 34506 Ice Machine Usage 26207 Properly Date Marking Ready to Eat Food 252089

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AUGUST

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This document is proprietary material of PortionPac Chemical Corp. and may not be copied, modified, distributed or otherwise disseminated, in whole or part to any third parties without express written permission from PortionPac. SFSPac®, Kid Clean®, Wake Up Right™, It’s So Cool ™ and the “Pac® Family” names and images are the intellectual property of PortionPac® Chemical Corp. ©2012 PortionPac Chemical Corp. All rights reserved.

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Legislative ActionConference

DC

Legislative Action Conference DC

Proper Personal Hygiene

According to the Centers for Disease Control and Prevention,

1 in 4 foodborne illness outbreaks is linked to poor personal hygiene, generally unwashed, or poorly washed hands.

Definition- Practicing good personal hygiene is the key to preventing a foodborne illness from occurring. Most foodborne illnesses are transmitted by people to food.

Information-These are the steps that if followed will help in preventing a foodborne illness from occurring.

Process for Proper Personal Hygiene-1. Begin with proper hand washing – washing hands often

and frequently is the key.2. Maintain personal cleanliness and avoiding unsanitary

habits and actions.3. Wear disposable gloves properly and when handling ready-to-eat

foods, especially if wearing a band-aid.4. Change food handler gloves when changing from one task to

another and when gloves become soiled or torn. Hands must bewashed before putting on a new pair of food handler gloves.

5. Clean and sanitize food contact surfaces between uses and tasks.6. Never touch raw food and then touch ready-to-eat foods without

first washing hands and changing food handler gloves.7. Remember you are the key in helping prevent foodborne

illnesses from occurring.

You Should Know1. What should you do before starting work and many times

through out the day?2. How often should you change your gloves?3. What do you need to do to avoid cross-contamination

from taking place?


Wiping Cloth Bucket

Viruses• Leading cause of foodborne illness• Can survive cooler and freezer temps• Can’t grown in food, grow once eaten• Found in food and water• Transfer

- Person to person- People to food- People to food contact surfaces

Definition- The law, local codes and food safety best practices require wiping cloths to be kept in a sanitizing solution. Cloths should be rinsed in running water and wrung out before placing in bucket with sanitizing solution.

Information-A wet and dirty wiping cloth has all the ingredients present (moisture, soil, and temperature) to encourage bacteria growth. Wiping cloths kept in a bucket of sanitizer solution will keep bacteria from growing and contaminating your customer’s food when used to wipe up spills.

Process for Wiping Cloth Bucket Mixing and Testing-1. Fill bucket to the indicated line with warm water (65°-110°F)2. Pump in one stroke from SFSPac® Sanitizer Stock Solution Bottle3. Soak Clean wiping cloths between use4. To test, tear a 2” strip from Sanitizer Test Strip Dispenser5. Submerge into bucket for 10 seconds. Hold without moving.6. Remove and compare to color chart on dispenser-should be

200ppm. Refer to Sanitizer testing poster for more information.7. Record results on Sanitizer Test Log. If not 200ppm, empty and

rinse bucket, then prepare new solution.

You Should Know1. Why is it important to keep wiping towels in a wiping cloth

bucket?2. When should you change the sanitizer solution in bucket?3. What should be done before placing a cloth in the bucket?

Note: When mixed according to manufacturer’s instructions, SFSPac® Sanitizer complies with SFSPac® Sanitizer complies with 40 C.F.R. 180.940 at a concentration of 150-400 ppm as referenced in the 2005 Model Food Code. SFSPac Sanitizer also complies with previous versions of the Model Food Code that referenced 21 C.F.R. 178.1010.

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Food Contact Surfaces

Definition- A food contact surface is any surface or utensil that touches food.

Information-Proper food service cleaning and strict food safety laws require a specific cleaning process for Food Contact Surfaces and Equipment. This process is critical in order to insure that all surfaces used for food preparation and service is clean and free from contamination. All Food contact surfaces must be washed, rinsed, and sanitized:• After each use• When you begin working with another type of food• Any time you are interrupted during a task and the tools or items

you have been working with may have been contaminated• At four-hour intervals if the items are in constant use.

Process for Proper Cleaning and Sanitizing-1. Scrape all loose particles from the surface2. Wash with a proper detergent solution3. Rinse with clean, potable water4. Sanitize with a properly mixed solution of Sanitizer5. Let surface/utensils air dry

You Should Know1. What is a food contact surface?2. What are the 5 steps for cleaning a food contact surface?

A wet and dirty wiping cloth is a stomping ground for

bacteria growth.

Storing cloths in a wiping cloth bucket of properly mixed sanitizer solution

will keep bacteria from growing and contaminating food contact

surfaces when it is used to wipe up spills.

Always hold food at the correct temperature.

Follow local Health Department Regulationsand District Policies when taking &

recording temperatures.

'Note: The Temperature Danger Zone in the wrrent FDA Food Code is 41°F to135°F. Some jurisdictions are on okler versions of the Food Code a nd use 41°F to 140 °F. Use the temperature that is in the version of the Food Code followed by your jurisdittion.

Definition-All hot foods must be held hot (135°F or higher*) and cold foods must be held cold (41° F or lower). Food temperatures must be taken during holding to ensure food safety.

I nfor mati on-Hand Ii ng food properly and at the right temperature is critical in maintaining food safety. The following steps should be taken to ensure that food is held at the proper temperature.

Process for Hot Holding-,. Prepare and cook only as much food as needed.

(Do batch cooking when possible.) 2. Do not use hot holding equipment to reheat food.3. Maintain hot foods at 135°F or higher in hot holding equipment.4. Measure internal food temperature with calibrated

thermometers.5. Discard after four hours.

Process for Cold Holding-,. Place cold foods in pans or on plates, but never directly on ice. 2. Protect cold food from contaminants with covers or sneeze

guards.3. Maintain cold foods at 41°F or lower.4. Measure internal temperature at two hour intervals.5. Record temperatures in Service Temperature Records.

You Should Know 1. Monitor hot and cold holding temperatures at each meal.2. Take corrective action whenever necessary. Appropriate

corrective actions might include:a. Reheat food that is less than 135°F. b. Check or adjust temperatures of hot holding cabinets.c. Adjust temperatures of refrigerators and milk coolers.d. Use ice for cold holding.

3. File Service Temperature Records in HACCP File.

s document is proprietary mater ia I of Por ti onPac Ch emi ca I Corp. and may not be copied, mod iii ed, distributed or otherwise di ss emi nated, in whole or pa rt to any third parties without express written permission ftom Portion 0, K.ld Clean@, Wake Up Right'M, It's So Cool •M and the "Pa c0 Family" names and images a re the i ntel lectua I property of Portion Pa c0 Che mi cal Corp. ©2013 Portion Pac Chemical Corp. All r ights re.

NOTE - Local Health Departments and / or School Districts may also use 140° or higher for hot foods or 40° or lower for cold foods.

OCTOBER

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Southwest Training Systems, Inc. 1-888-838-1550 • www.swtrainingsystems.com

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FoodPortioning–How&Why??

LessonDescription:Thislessonexplainshowvariousfoodsareportionedforservice.Theactivityisusedtodeterminehowsomefoodsareportionedinoneormorecommonportioningunitsforservice.Thelessonisdesignedformanagerstoteachschoolnutritionassistants/technicians.LessonObjectives:Attheendofthislesson,theparticipantwillbeableto:1.Determinehowvariousfoodsmaybeportionedforserving2.Discusshowfoodsareportioned

STEP1–Howfoodsareportionedandthecommonunitsofmeasurement.Counted:Anyfoodthat is inuniformpiecesthatcanbeweighedormeasuredto identify thenumberofpiecesthatmakeoneserving.Theportioningmaybedonebycounting,assumingthesizeofthepiecesareuniform—forexample,fishsticks,chickennuggets,orpotatorounds.VolumeMeasured:Fooditemsthatarevolumemeasuredarefruitsorvegetables.However,iftheitemsarefairlyconsistentinsizeandeachcontainsaconsistentnumberofpieces,theportionmaybemeasuredbycounting.Forexample, fruits and vegetables that might be counted are canned fruit halves, fresh cherries, or celery sticks,assumingthesizeofthepiecesareuniform.Weighted:Meat/meatalternates(M/MA)areportionedbyweighingtherawingredient(s);allgrains/breads(G/B)servings are calculated based on portion weight. Some menu items contribute to the meat/meat alternatecomponentof themealandthecontributing ingredient isweighed;however, thereareother ingredients intheproductthatmayalsobecountedasamealcomponent—forexample,meatloaf.Therefore,relyontheChildNutrition(CN)label,productanalysis,orstandardizedrecipestodeterminehowmuchandhowtoportionthefood.The CN label for purchased-prepared food products provides food manufacturers the option to include astandardized foodcrediting statementon theirproduct labeland thecommonportioningunits. LabelsmustbeapprovedbyUSDApriortouseandmanufacturersmusthavequalitycontrolproceduresandinspectionoversightthatmeettheFoodNutritionServicerequirements.TheproductsthatcontributetotheM/MAcomponentofthemealpattern requirementsarestated in the label. Ifpurchased-prepared foodproductsarenot in theCN labelvolunteerprogram, themanufacturermustproduceaproductanalysis forM/MAproducts in theUSDASchoolMealProgram.Portioninginformationwillbestatedintheproductanalysis.Astandardizedrecipeisarecipethathasbeentestedintheschoolfacilityusingthesameingredients,equipment,andpreparationmethodsthatwillprovideanestablishedyield(commonportioningunits)andaconsistentqualityproduct.


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STEP2–Howaredifferentfooditemsportioned??InthecolumnlabeledFood,thereisalistoffoodsthatweserveinourcafeteria.Counted,VolumeMeasured,andWeighedareallmethodsusedinportioning.Asyouknow,youcanalsousetheportioninginformationyoufindonaCNLabel,ProductAnalysisorStandardizedRecipe.Workingtogether,placean“X”intheappropriatecolumn(s)toshowhoweachfooditemshouldbeportioned.Someitemsmayhavetwoanswers.

DISCUSSION–Whatismissingfromthelistabove?Howwoulditbemeasuredforportioning?

Food

Counted

Volume Measured

Weighed

CN Label, Product Analysis, or Standardized Recipe

Meat loaf Cooked carrots Meat balls Whipped potatoes Grapes Breaded beef sticks Spaghetti sauce Raw baby carrots Raw spinach Turkey Cooked ham, water added Bread sticks Milk Frozen cooked beef patty Spaghetti, plain Whole wheat bread slice Green beans Whole fresh strawberries Corn dog Sandwich roll Banana Pancake Cornbread Beef stew Purchased-prepared burrito

Hotdog Tomato soup Chicken noodle soup


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ANSWERS–Howaredifferentfooditemsportioned??

*Thesemenuitemscontributetothemeat/meatalternatecomponentofthemealandthecontributingingredientisweighed;however,thereareotheringredientsintheproduct.Therefore,relyontheCNlabel,productanalysisorstandardizedrecipetodeterminehowmuchandhowtoportionthefood.Dependingontheproduct,itcouldbeportionedbycounting,volumemeasuring,orweighing.

**Thesemenuitemscontributetothefruitorvegetablecomponent.Fruitorvegetablemenuitemsarealwaysvolumemeasured.However,iftheitemsarefairlyconsistentinsize,itispossibletomeasureaservingseveraltimes;ifeachcontainsaconsistentnumberofpieces,theymaybecountedtobeportioned.

Food

Counted

Volume Measured

Weighed

CN Label, Product Analysis, or Standardized Recipe

Meat loaf* X X Cooked carrots X Meat balls X X Whipped potatoes X Grapes** X X Breaded beef sticks* X X Spaghetti sauce* X X Raw baby carrots** X X Raw spinach X Turkey X Cooked ham, water added X Bread sticks X Milk X Frozen cooked beef patty* X X Spaghetti, plain X Whole wheat bread slice X Green beans X Whole fresh strawberries**

X X

Corn dog* X X Sandwich roll X Banana** X X Pancake X Cornbread X Beef stew* X X Purchased-prepared burrito*

X X

Hot dog X Tomato soup X Chicken noodle soup* X X

NOVEMBER

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Thermometers and Calibrations

Thermometers can lose their accuracy when bumped, dropped or go through

severe temperature changes.

Calibrate at least once weekly.

Definition- Thermometers are used to determine the temperature in coolers, freezers, ovens, warewashing machines, etc. But perhaps the most important use is to measure the temperature of food. Thermometers should be calibrated weekly, after being dropped or after being used to check very hot or cold foods.

Information-Thermometers are essential for keeping food out of the temperature danger zone (41°-135°). The most common type used in food service the bi-metallic stemmed thermometer, which measures temperature from 0°F to 220°F. These thermometers are accurate to with +/- 2° degrees. They can be calibrated by two methods: Ice Point and Boiling Point.

Process for Ice Point Method Calibration-1. Fill a large container with crushed ice. Add clean tap water until the

container is full. 2. Put the thermometer stem or probe into the ice water so the sensing

area is completely submerged. 3. Wait 30 seconds, or until the indicator stops moving. 4. Hold the calibration nut securely with a wrench or other tool and rotate

the head of the thermometer until it reads 32°F.

Process for Boiling Point Method Calibration-1. Bring clean tap water to a boil in a deep pan. 2. Put the thermometer stem or probe into the boiling water so the

sensing area is completely submerged. 3. Wait 30 seconds, or until the indicator stops moving. 4. Hold the calibration nut securely with a wrench or other tool and

rotate the head of the thermometer until it reads 212°F, or the appropriate boiling point for your elevation.

You Should Know1. What is the temperature danger zone?*Note: The Temperature Danger Zone in the current FDA Food Code is 41°F to 135°F. Some jurisdictions are on

older versions of the Food Code and use 41°F to 140°F. Use the temperature that is in the version of the Food Code followed by your jurisdiction.

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HACCP-Based SOPs Education Module Washing Fruits and Vegetables PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables. INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Wash hands using the proper procedure. 4. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils

that will be in contact with produce, such as cutting boards, knives, and sinks. 5. Follow manufacturer’s instructions for proper use of chemicals. 6. Wash all raw fruits and vegetables thoroughly before combining with other

ingredients, including: • Unpeeled fresh fruit and vegetables that are served whole or cut into pieces. • Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-

eat. 7. Wash fresh produce vigorously under cold running water or by using chemicals that

comply with the Local Regulation and Food Code. CHLORINE IS NOT ACCEPTABLE FOR THIS PROCESS. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.

8. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized brush designated for this purpose.

9. Remove any damaged or bruised areas. 10. Label, date, and refrigerate fresh-cut items. 11. Serve cut melons within 7 days if held at 41 ºF or below. Refer to the Date Marking

Ready-to-Eat, Potentially Hazardous Food Education Module and SOP. 12. Do not serve raw seed sprouts to highly susceptible populations such as preschool-age

children. MONITORING: 1. The foodservice manager will visually monitor that fruits and vegetables are being

properly washed, labeled, and dated during all hours of operation. 2. Foodservice employees will check daily the quality of fruits and vegetables in cold

storage. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Remove unwashed fruits and vegetables service and washed immediately before

being served. 3. Label and date fresh cut fruits and vegetables. 4. Discard cut melons held after 7 days.

DECEMBER

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Questions? Call - 520.744.1092 / Toll Free - 888.838.1550

Pre-Break Cleaning Checklist Key to remember - Use clean towels or paper towels for the best results on stainless steel and glass

Most "How To" questions can be answered by refering to the Procedure & Reference (P & R) Guide's section - "Cleaning Procedures"

Assigned Completed

1. Clean all sinks with SFS30 Degreaser. ** Rinse with damp towel using clean water. Spray with SFS17 Sanitizer. Air dry. 2. Clean all food prep equipment with SFS All Purpose Cleaner. ** Rinse with damp towel using clean water. Spray with SFS17 Sanitizer. Air dry. 3. Clean serving line with SFS All Purpose Cleaner. ** Rinse with damp towel using clean water. 4. Clean dining room tables, seats AND table legs with SFS All Purpose Cleaner. ** Rinse towel with clean water FREQUENTLY while cleaning. 5. Clean all work & food prep surfaces thoroughly with SFS All Purpose Cleaner. ** Move pans and countertop equipment to clean underneath. ** Rinse with damp towel using clean water. 6. Clean handwash stations with SFS20 Germicidal Detergent. 7. Wipe down all non-food prep equipment (outside) with SFS All Purpose Cleaner. ** Rinse with damp towel using clean water. 8. Clean all equipment handles & drawers with SFS20 Germicidal Detergent. 9. Wipe down & clean milk box/cart (in & outside) with SFS20 Germicidal Detergent. ** Thoroughly clean the inside to avoid unpleasant odor next year. ** Spray with SFS17 Sanitizer. Air dry.10. Clean warmers (in & outside) with SFS All Purpose Cleaner. ** Rinse with damp towel using clean water.11. Sweep pantry floors and mop with SFS All Purpose Cleaner. ** Perform task this as needed.12. Thoroughly clean all non-food prep equipment (outside) with SFS10 All Purpose Cleaner. ** Rinse with damp towel using clean water.13. Sweep floor in refrigerator and mop with SFS All Purpose Cleaner. ** Floor must be rinsed with clear water after cleaning. ** Walk-In & Upright procedures found on page 8 in P & R Guide

Assigned Completed

14. Clean all glass and stainless steel with SFS20 Germicidal Detergent. ** This is to include all refridgerator & freezer doors. 15. Clean all drawers with SFS20 Germicidal Detergent. ** Drawers containing "food contact" utensils should be rinsed with clear water. ** Drawers containing "food contact" utensils should be sprayed with SFS17 Sanitizer. Air dry.16. Clean ovens (in & out) with SFS30 Degreaser. ** For best results scrape debris from inside and apply SFS 30 to "warm" oven.17. Soak oven racks overnight in SFS30 Degreaser. ** Rinse with clean water. (If racks have not been frequently cleaned, this procedure may need to be repeated.)18. Sweep & Clean underneath ovens with SFS All Purpose Cleaner. 19. Wash out and clean all mop buckets with SFS All Purpose Cleaner. 20. Wash all and clean all waste cans AND rolling trash carts with SFS All Purpose Cleaner. 21. Clean and disinfect restrooms with SFS20 Germicidal Detergent. 22. Wash all and clean all kitchen walls with SFS All Purpose Cleaner.

Additional Tasks -

Methods cleaning for various equipment found in P & R Guide - Cleaning Procedures section The following indicate that PPE (Personal Protective Equipment) should be used.

Gloves Goggles


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QualityStandards–AFoodserviceCheck-Up

LessonDescription:Thislessondiscussestheimportanceofqualitystandardsforcustomerserviceinaschoolnutritionenvironment.Theactivityusesacafeteriachecklisttoincreaseawarenessofindicatorsofapositiveschoolnutritionenvironment.Thelessonisdesignedformanagerstoteachschoolnutritionassistants/technicians.LessonObjectives:Attheendofthislesson,theparticipantwillbeableto;1.Discusshowaschoolnutritionenvironmentinfluencescustomerchoice.2.Evaluateyourschoolcafeteriabasedonqualitystandards.

STEP1–DiscussionDiscusshowafoodserviceoperationinfluencesyourchoicetodinethereornot.Discusshowtheseaffectaschoolnutritionenvironmentandcustomerchoicestoparticipate.

STEP2–SelfEvaluationisKey!!Howarewedoing??

CafeteriaDiningRoom Yes No CommentsThediningroomlookscleanandfresh;furnishingsarecleanandingoodrepair.

Interestingitemssuchasartworkandpostersdecoratethewalls.

Thefloorandtablesarecleanedoften,andalwaysaftereachservingperiod.

Thetrayreturnareaiskeptcleanandorderly;ifthereisagarbagecaninthediningroomforscrapingtraysitishidden.

Tabletentswithnutritionmessages,centerpieces,andothertabledecorationsaresometimesused.

Thelinesareshortandthereareoptionalservingareasavailableor“grabandgo”itemsavailableaspartoftheunit-pricedmeal.

Thediningroomhassufficientseatingforthenumberserved;thereisnoovercrowding.

Thecafeteriasmellsclean,butnotofchemicals;thefoodaromasthatpermeatetheairareappealing.

CafeteriaServingArea Yes No CommentsTheareaiskeptcleanandorganized.Noemptyusedpansorsoiledwipingclothsarevisible.

Anyareaofthekitchenvisiblefromtheservingareaiscleanandorganized.

Therearecleanwipingclothsinsanitizingsolutionsbeloweachoftheservingtablestocleandrips.

Allportioningtoolsandsurfacesarecleanedaftereachservingperiod,orasneeded.


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CafeteriaServingArea Yes No CommentsAllsignageiscolorfulandprofessionally-developed;therearenohandwrittensigns.

Theservingareaisdecoratedwithcolorfulpostersanditemssuchasabowlofgourds,orfruitandvegetablesculptures.

Onlycleanpotholdersareused. NutritionStaff Yes No Comments

Everyoneiswearingafreshapronorotherappropriateuniformeddress,suchasaschoolteeshirtorcertaincolortopanddarkpants.Apparellookslikeretailrestaurantuniforms.

Eachpersonhastakenafewminutestopersonally“freshenup”priortoservice.

Allservicestaffmemberswearasmileandspeaktothestudentsinarespectfulmanner.

Servicestaffofferfoodsbyaskingrandomquestionssuchas“Whatvegetableareyouhavingtoday?”or“Haveyoutastedthisbroccoli?”asafriendlyreminderofthehealthychoices.

Freesamplesofanewfoodofferedthedaybeforeitisserved. Hot&ColdServingAreas Yes No Comments

Allfoodsshouldfitonthewellsofthesteamtablewiththepossibleexceptionofpizza.Foodsonthesteamtableshouldbeattractivelypresentedandheldattheproperfoodtemperatures.

Pansarenotstackedorbalancedontopofoneanotheronthesteamtable.Avarietyofpansizesareavailable.

Alldripsarewipedfromtheplateorservingtableimmediately,usingawipingclothkeptinacontainerofsanitizingsolutionundertheservingtableawayfromfood.

Therunnerreplacesthepansoffoodbeforetheyareemptysothatnocustomerisgettingaservingthathasbeenscrapedfromthebottomofthepan.

Thehotandcoldtablesorself-servebarsareenhancedwithdecorationstomakethemmoreattractive.

Ifself-servebarsareused,staffareassignedtokeepitneatandclean,logtemperatures,andkeepcontainersatleasthalffull.

FoodItems Yes No CommentsDailychoicesavailableineachmenucategory:entrée;grains;breads;cookedvegetables;rawvegetables;andfresh,frozen,orcannedfruitsandjuices.

Pansofhotfoodsarepresentedtoenhanceappearance. Coldfoodspresentedattractivelytointroducenewfoods. Excessgreaseremovedfromfoodstoenhancetheappearance. Allpre-portioneditemsarearrangedontheservinglinesothateachchoiceisreadilyavailableandcustomersdonothavetoreachovertheotherfoodtoselectaserving.

Achoiceoflowerfatcondimentssuchasdipsanddressingsarereadilyavailableforstudentselection.


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FoodItems Yes No CommentsAnyfoodsittingouttoolongandbecomedry,discolored,orunappealingisremovedandreplacedwithfreshproduct.

Operatingproceduresshouldbefollowedwithleftoverfoodsthatarereservedforalaterdate.

Chilledmilkismaintainedandalwaysavailable. Foodsarebatchcookedasdirectedbytherecipeandheldinwarmingcabinetsforaminimalamountoftime.

Standardizedrecipesareusedforeverypreparationtoensureconsistentquality.Foodsareseasonedaccordingtotherecipe,notbypersonaltaste.

Allfoodsareconsistentlyservedatthepropertemperaturesandthesetempsarerecordedthroughouttheservingperiod.

Healthyfoodsarepackagedforconvenienceforeatingintheallottedmealperiod,forexampleslicingapplesandorangesratherthanservingthemwhole.

STEP3–SuggestionBoxUsingtheevaluationyouhavejustcompleted,writeyoursuggestionsforchangethatmightincreasetheenjoymentofourcustomerswhentheydinewithus.Suggestedchangestothephysicalenvironment:_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Suggestedchangestothestyleofservice:_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Suggestedchangestothefood:_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Othersuggestedchanges:_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

JANUARY

6


Cross Contamination

Properly washing, rinsing and sanitizing food contact surfaces throughout the flow of food will

help prevent cross contamination.

Definition- Transfer of harmful substances or disease-causing microorganisms from one food product to another through direct contact, or contact with utensils, equipment, work surfaces, or employees’ hands or clothing.

Information-The key to food safety lies in controlling time and temperature throughout the flow of food, practicing good personal hygiene, and preventing cross-contamination of microorganisms between food and food-contact surfaces.

Process to Prevent Cross-Contamination-1. Have employees wash their hands frequently. Never touch raw

food and then touch ready-to-eat food without washing hands.2. Do not allow raw food to touch or drip fluids onto cooked or

ready-to-eat food.3. Clean and sanitize food contact surfaces that touch raw food

before they come in contact with cooked or ready-to-eat food.4. Clean and sanitize wiping cloths between each use.

You Should Know1. Where should you store cooked ready-to-eat food, above or below

raw food?2. Where do you store your clean wiping clothes?3. What should you do after using a sanitized wiping cloth?

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FoodProductionRecords–WHY??

LessonDescription:Thislessonexplainstheimportanceofusingfoodproductionrecordsformenuplanning.Theactivityisusedtointroducethefoodproductionrecordandtheuseoftheinformation.Thelessonisdesignedformanagerstoteachschoolnutritionassistants/technicians.

LessonObjectives:Attheendofthislesson,theparticipantwillbeableto:1.Identifyafoodproductionrecord.2.Discusswhyfoodproductionrecordsarerequiredanduseful.

STEP1–Discussion–WhydowehavetokeepFoodProductionRecords??

Food production records are required for all menu options. You can usually find the food productionrecordneartheservinglineorbythemanager’soffice.Accesstothefoodproductionrecordisimportantfordailystaffrecording.

Thefoodproductionrecordformenuplanningisawrittenrecorddocumentthatallschoolsparticipatingin theNational School LunchProgram (NSLP)must keep to record themeals theyproducedaily. These recordsmust demonstratehow themeals contribute to the required food components, food items, ormenu items foreachdayofoperation. Inaddition, these recordsmustprovide sufficientdocumentation todeterminehow theschoolmealscontributetomeetingtheage/gradeappropriatenutrientstandardovertheschoolweek.Additionalinformation,suchasthefoodpreparationprocessandtemperatures,maybeincludedbutarenotrequired.

Well-developed food production records can be a valuable kitchen tool for forecasting future foodpreparationswhen the sameor a similarmenu is planned.Adjustingmenu choices, removingunpopularmenuitems,orincreasingordecreasingthequantityofamenuitemtobeproducedareallvalidusesforhistoricalmenuinformationrecordedonthefoodproductionrecord.

Theyarenecessary to support theclaim for reimbursablemealsand to identify informationneeded forthenutrient analysis. The foodproduction records shouldbeavailable for stateor federal auditor review. Thefoodproductionrecordshavetobekeptforthreeyearsplusthecurrentyear. STEP2–FoodProductionRecordQuiz

1. All schools participating in the schoolmeals programsmust keep ____________________________ forthemealsthattheyproduce.

2. These records must demonstrate how the meals contribute to the required ____________________,___________________,or______________________foreachdayofoperation.

3. These records must provide sufficient ____________________to determine how the school mealscontribute to meeting the ________________________________________________________over theschoolweek.

4. The menu production record serves as a ___________________, _____________________, and________________tool.

5. The production record is based on ______________________, the __________________________, andtheFoodBuyingGuide.

KeyTerms:Foodproductionrecords Foodcomponents/fooditems/menuitemsAge/gradeappropriatenutrientstandards Standardizedrecipes,productdescriptionsPlanning,communicating,andforecasting Documentation


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STEP3–CheckOutaFoodProductionRecord(Usetheonebelowandcomparetooneofyourown)

ANSWERS–FoodProductionRecordQuizzie

1. Allschoolsparticipatingintheschoolmealsprogramsmustkeepfoodproductionrecordsforthemealsthattheyproduce.

2. Theserecordsmustdemonstratehowthemealscontributetotherequiredfoodcomponents,fooditems,ormenuitemsforeachdayofoperation.

3. Theserecordsmustprovidesufficientdocumentation todeterminehowtheschoolmealscontribute tomeetingtheage/gradeappropriatenutrientstandardovertheschoolweek.

4. Themenuproductionrecordservesasaplanning,communicating,andforecastingtool.

5. The production record is based on standardized recipes, product descriptions, and the Food BuyingGuide.

FEBRUARY

7

Education Module

“PASS the Test!!” Fire Extinguisher Use & Safety

Objective Fires in a kitchen can occur quickly and without warning. It is critical that all staff know the proper procedures for using a fire extinguisher in case of an emergency. Give every employee a chance to pick up the fire extinguisher and review the P.A.S.S. method (WITHOUT ACTUALLY DISCHARGING THE FIRE EXTINGUISHER). Make sure they know where it is located and are familiar with its different parts. In addition, find out if your school has a fire blanket and where is located. TRAINING TIP - Have a fire extinguisher available to demonstrate.

Discussion Points:

• An untrained person cannot safely use a fire extinguisher • If there is a fire there is not enough time to read directions. • Fires only take 30 seconds to get out of control.

• There are 4 main parts on a fire extinguisher • Carrying handle/Operating lever. • Locking pin • Pressure gauge • Discharge nozzle

• Limiting factors of a fire extinguisher • Range is only 3-15 feet • It discharges its contents VERY QUICKLY (5 to 30 seconds)

What should you do if you see a fire?

• Make a quick “Fight or Flight Assessment” by evaluating the following • Can you . . .

Remove source of fuel Turn off equipment if possible Turn off vents if necessary

• Has the Fire Alarm been sounded? • Is the fire small and NOT spreading? • Do you have a CLEAR escape route? • Should you use a fire extinguisher?

• If you use a fire extinguisher remember the P.A.S.S. Method

P Pull the pin A Aim low at the base of the fire S Squeeze the lever S Sweep the flames from side to side

Is the fire out? Watch the fire area, if the fire re-ignites repeat PASS. If the fire cannot be controlled then LEAVE!

This lesson provided compliments of Mesa Public Schools

Southwest Training Systems 520.744.1092 / 1.888.838.1550


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FoodProductionRecords–What&Where? LessonDescription:Thislessonexplainstheimportanceofusingfoodproductionrecordsformenuplanning.Theactivityisusedtointroducetherequiredinformationonafoodproductionrecord.Thelessonisdesignedformanagerstoteachschoolnutritionassistants/technicians.

LessonObjectives:Attheendofthislesson,theparticipantwillbeableto:1. Reviewwhatinformationisrequiredonafoodproductionrecord.2. Discusswheretofindtheneededinformationonacompletedfoodproductionrecord.

STEP1–FoodProductionRecords–WhatisthePurpose?

Allschoolsparticipatingintheschoolmealsprogramsmustkeepfoodproductionrecordsforthemealstheyproduce.Theserecordsmustdemonstratehowthemealscontributetotherequiredfoodcomponents,fooditems,ormenuitemsforeachdayofoperation.Inaddition,theserecordsmustprovidesufficientdocumentationtodeterminehowtheschoolmealscontributetomeetingtheage/gradeappropriatenutrientstandardovertheschoolweek.

Weuseproductionrecordsinourschoolnutritionprogramasaguidetotelluswhatrecipesandfoodstousetoproduceourmenus.Theyshowuswhatportionsizestoserveandgiveusaplacetorecordimportantinformationsuchasactualquantitiespreparedandnumbersofcustomersserved.

Theinformationonthedailyfoodproductionrecordcanalsohelpourstateagencyreviewersknowif:1. Themealmetmealpatternrequirements.2. Themeal,whenaveragedoverafive-dayperiodoftime,metnutrientstandards.3. Mealsthatareservedandclaimedforfederalreimbursementmeetallrequirements.

Wecanalsousetheinformationwerecordonthefoodproductionrecordwhenforecastingtheamountsoffoodweneedthenext time themenu is served.Bybasing foodproductionon the information frompast foodproduction records,predictingtheamountoffoodtopreparebecomeseasierandmoreaccurate,reducingshortagesandwaste.

Foodproductionrecordsarestructuredsothatthereisaspecificplaceforeachpieceofinformation.Itisimportanttorememberthatalloftherequiredinformationmustbeinthespecificcolumnsinorderfortheproductionrecordtobecompleteanduseful.

STEP2–FoodProductionRecordReview(Usetheonebelowandcomparetooneofyourown)


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STEP3–WhatandWhere??UsetheProductionRecordforFood-BasedMenuPlanninginStep2tocompletetheexercisebelow.Regardlessofthetypeofmenuplanningoptionchosen,allfoodproductionrecordsmustincludethefollowinginformation.

• Theleftcolumn(What)istherequiredinformationonafoodproductionrecord.• Identifytheappropriatecolumnheading(Where)theinformationrequiredislocatedontheFood

ProductionRecordandfillinthespace.• Whatinformationisrequiredtomakeafoodproductionrecordcomplete?• Whereshouldspecificinformationberecorded?

What

Information Required on Food Production Records

Where Column Heading Where Information is Located

Planned number of meals by age or grade group for students.

Number of adult/other meals planned; planned number of portions (servings) of each menu or food item to be served; include planned a la carte sales in the planned portions.

All planned menu items, including all choices, types of milk, desserts, and substitutions; all condiments served as part of the reimbursable meal, including gravy, butter, margarine, mayonnaise, relish, ketchup, mustard, and salad dressing.

Serving or portion sizes of each planned menu item or condiment for each age or grade grouping; if menus are planned for more than one age or grade group at one school building, clearly indicate portion differences on food production records.

Total amount of food actually prepared for each food item or menu item.

Amount of leftovers for each menu item.

Actual number of reimbursable meals served. Indicate this information for each age or grade group.

Actual number of non-reimbursable meals (adult meals, second meals served to students)


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STEP4–Discussion • Whatcanwedoas“ATeam”tobesurethatProductionRecordsareproperlycompleted?

ANSWERS–WhatandWhere??

What Information Required on Food Production Records

Where Column Heading Where Information is Located

Planned number of meals by age or grade group for students.

Student Projected Servings

Number of adult/other meals planned; planned number of portions (servings) of each menu or food item to be served; include planned a la carte sales in the planned portions.

Total Projected Servings-student projected servings plus adult/other meals

All planned menu items, including all choices, types of milk, desserts, and substitutions; all condiments served as part of the reimbursable meal, including gravy, butter, margarine, mayonnaise, relish, ketchup, mustard, and salad dressing.

Food Item Used and Form Used (i.e. lb or qty)

Serving or portion sizes of each planned menu item or condiment for each age or grade grouping; if menus are planned for more than one age or grade group at one school building, clearly indicate portion differences on food production records.

Portion Size

Total amount of food actually prepared for each food item or menu item.

Amount of Food Used

Amount of leftovers for each menu item.

Leftovers

Actual number of reimbursable meals served. Indicate this information for each age or grade group.

Student Servings

Actual number of non-reimbursable meals (adult meals, second meals served to students)

Adult Servings

MARCH

8


Food Handler Gloves

You should NEVER use gloves in place of handwashing.

ALWAYS wash hands before putting on gloves and

when changing to a new pair.

Definition- If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with RAW FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

Information-Handling food properly plays a critical role in ensuring that the food that you serve to your customers stays safe. There are several factors that should be taken into consideration when serving ready to eat food or handling raw food.

Process for Safe Food Handling-1. Always wash hands before putting on a fresh pair of gloves.2. Never take off and re-apply a used pair of gloves.3. Never use the same pair of gloves with different foods

(raw and cooked or when performing different task).4. When gloves become soiled, torn or ripped, discard; properly

wash your hands and put on a fresh pair.5. Change gloves at least every 4 hours during continual use.6. Use gloves to protect a bandaged cut or abrasion.

You Should Know1. What should you do before putting on a fresh pair of gloves?2. What should you do if you have a cut or bandaged finger?3. When should you change gloves?

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Food Production Records – Who & When?

Lesson Description: This lesson explains the importance of using food production records. The instructor will discuss the food production record and the information it includes. The activity is used to introduce who should assist in completing the food production record and when the food production record is to be completed. The lesson is designed for managers to teach school nutrition assistants/technicians.

Lesson Objectives: At the end of this lesson, the participant will be able to: 1. Identify who should participate in completing the food production record.

2. Discuss when the ideal times are for completing the food production record.

STEP 1 – Food Production Records – Who does what??

Because staff members are assigned different tasks in the process of planning and serving meals, it can be difficult for one person to be responsible for completing the food production record. That is why it is a good idea to assign recordkeeping responsibilities to different members of the kitchen staff. Recordkeeping assignments that reflect the actual work performed by a particular person will ease the process of ensuring that the food production records are complete and accurate. This eliminates the burden of one person trying to collect all the needed information from others.

Take a look at the sample food production record in STEP 2. Our goal is to identify who should participate in completing the food production record and when those individuals should record the information for which they are responsible on the food production record. Using the sample food production record, let’s identify the assigned persons and when those persons should record the necessary information.

1. The menu planner, a dietitian or food service director, plans the menu planning system and cycle menus far in advance, before the menu is distributed to the individual kitchens. Take a look at Handout 1. The menu planner is responsible for recording the appropriate information in the Food Item Used and Form column, the Recipe or Product column, the Grade Group column, and the Portion Size column. The menu planner completes their portion of the food production record prior to distributing the record to individual kitchens.

2. The kitchen manager needs a food production record from the menu planner for menu planning before

he or she can make food production staff assignments. Look again at our sample food production record. The kitchen manager assigns each food item for preparing to a technician and completes the Person Responsible column. The manager forecasts the Student Projected Servings and the Total Projected Servings and fills in the appropriate columns on the food production record. The kitchen manager keeps the historical records that are used for forecasting the next time the menu is served. In addition, the kitchen manager has to date and sign the daily production record at the end of meal service.


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3. The food nutrition assistants/technicians can record the information on the second part of the food production record after the meal has been served to customers. The staff can complete the Amount of Food Used column, the Student Servings column, the À la Carte Servings column, the Adult Servings column, and the Leftovers column. It is very important that the entire production record is completed at the end of the day that the meal is served. Accuracy fades as time extends. It is easiest to remember what was done on the day of service.

STEP 2 – Food Production Record Sample


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STEP 3 – Who & When??

To reinforce what we have learned, let’s do an activity. We are going to identify recordkeeping assignments that reflect the actual work performed by assigned persons (who) and at what time information needs to be recorded on a food production record (when). Know that some information can be recorded ahead of time, but the menu production record for the meal each day needs to be completed at the end of service.

Who is responsible for completing certain parts of the food production record and when should they record the information for which they are responsible?

Remember that recordkeeping assignments that reflect the actual work performed by an individual will ease the process of ensuring that the food production records are complete and accurate. Know that some information can be recorded ahead of time, but the actual menu production record for the meal each day needs to be completed at the end of service the same day. The questions should be asked are:

Which of the following are the assigned persons needed for the specific recordkeeping task?

Menu Planner

Kitchen Manager

Food Nutrition Staff

When should the information be recorded? Choices:

During and after the food production and service

Before food production

Before the menu is distributed to individual kitchens

Directions: Read the information described in the center column – “Information to be Recorded”. Using the choices above, on the left column – “Who” ‐ write in the person that you believe should be responsible for recording this information on the food production record. Then, on the right column – “When”, write in when you think that information should be recorded.

Who Information to be Recorded When

This person records the Food Item Used and Form, Recipe or Product, Grade Group, and Portion Size for the purpose of communicating consistent information.

This person records information on the Amount of Food Used (in purchase units, for example: lb, No. 10 cans, cases, qt, etc.); Student Servings, À La Carte Servings, Adult Servings; and Leftovers (or Shortages).

This person assigns each food item to an assistant and records in the Person Responsible column and forecasts the Student Projected Servings column and Total Projected Servings column.

STEP 4 – Discussion

What can we do as “A Team” to be sure that Production Records are properly completed?

What tasks can be distributed to make it more of a team effort?


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ANSWERS – Who & When??

Who Information to be Recorded When

Menu Planner

This person records the Food Item Used and Form, Recipe or Product, Grade Group, and Portion Size for the purpose of communicating consistent information.

Before the menu is distributed to individual kitchens

Food Nutrition Staff

This person records information on the Amount of Food Used (in purchase units, for example: lb, No. 10 cans, cases, qt, etc.); Student Servings, À La Carte Servings, Adult Servings; and Leftovers (or Shortages).

During and after the food production and service

Kitchen Manager

This person assigns each food item to an assistant and records in the Person Responsible column and forecasts the Student Projected Servings column and Total Projected Servings column.

Before food production

APRIL

9

Service TeDlperatures

Take temperatures of all hot and cold

foods as soon as they are put

on the serving line.

Follow local Health Department Regulations and District Policies when taking &

recording temperatures.

This Education Module meets USDA Professional Standards Code 2610.

Definition-Temperatures of all hot and cold foods must be taken during service to ensure that they are maintained at appropriate temperatures. Proper temperatures ensure the safety of food served to children.

Information-Employees who will be setting up the service line and serving food must follow appropriate procedures to reduce the amount of time that a food item is in the danger zone.

Process for Documenting Service Temperatures-,. Use a calibrated thermometer to take temperatures of food products. 2. Sanitize the thermometer stem with a new alcohol wipe or sanitizing

agent and allow to air dry prior to taking the temperature of anyfood item.

3. Take temperatures of all hot foods as soon as they are put on theserving line.

4. Take temperatures of all cold foods as they are put on the serving lineor salad bar.

5. Take temperature of milk before the serving line begins.6. After each use, thermometers should be washed, rinsed and sanitized.

7. Record and initial all temperatures in the Service Temperature Record.8. Refer to your HACCP Plan for specific times to take and record

temperatures.

g. Document corrective actions according to the Standard OperatingProcedures in your HACCP Plan.

You Should Know 1. When should you take temperatures of:

a. Hot foods?b. Cold foods?c. Milk?

2. Where can you find specific times to take and record temperatures?

3. How do you prepare the thermometer for taking temperatures?

Food Safety Record Keeping

If in doubt, don't throw the records

out. Check with your supervisor before discarding anything.

Definition- It is the responsibility of food service staff to record temperatures, sanitizer concentrations and thermometer calibrations. They must also document corrective actions and other pertinent information required by the HACCP based food safety program. Overall, it is the manager's responsibility to ensure that records are being taken and filed in the proper place.

Information- In a food safety program, all records used in the facility should be filed and kept for at least one year. (Check with your local jurisdiction for exact time frame.) New forms should be available and kept in an accessible location for food service staff.

Process for Record Keeping- ,. All pertinent information on critical control points, time,

temperature and corrective actions, etc., must be readily available and posted in a convenient location in the kitchen for ease of recording data.

2. All completed forms must be filed in the manager's office. 3. Managers must ensure that all forms are updated, available

for use and filed properly after completion. 4. Managers must review records on a daily basis to verify

that employees are keeping records and taking appropriate corrective action.

5. Managers must ensure that all personnel are educated on the importance of recording critical information.

Snap Records

=Eft Records

11111.Recordsi

This Education Module meets USDA Professional Standards Code 261o.

You Should Know 1. What types of food safety data should be recorded? 2. Where food safety records should be filed. 3. How often should managers review forms?

This document is proprietary material and may not be copied, modified, distributed or otherwise disseminated, in whole or part to any third parties without express written permission from PortionPac Chemical Corp. SFSPac®, Kid Clean®, Wake Up Right', Its So Cool " and the "Pac® brand family names and images are the intellectual property of PortionPac® Chemical Corp. 02015 PortionPac Chemical Corp. All rights reserved.

MAY

10


1

Kitchen Hazards – Spotting Trouble

Lesson Description: This lesson covers working safely in a school nutrition environment and the importance of personal responsibility to consistently identify workplace hazards. Practice based activities are used to identify work hazards that can lead to injuries in the kitchen and adjacent areas as well as the consequences of not taking action when a hazard is identified.

Lesson Objectives: At the end of this lesson the participant will be able to: 1. Identify a variety of workplace hazards and the locations they most likely occur. 2. Understand they have a responsibility to identify hazards and to work safely.

STEP 1 – Can you “Spot” the Hazards? Match the kitchen hazard(s) to the situations described below. BIG Tip – Answers may be used multiple times.

Potential Kitchen Hazards A. Slip B. Trip C. Fall D. Sprain/Strain E. Cut F. Burn G. Chemical

______ Water spilled on the floor near sinks, steam tables, and dishwashers or in the freezer. ______ Bending over from the waist to lift cases/boxes, trash bags, or large mixer bowls. ______ Using cleaning products from another department or bringing them from home. ______ Cords on the floor in the cashier or serving areas are not covered or are too short to reach

the floor. ______ Improper placement and/or use of foil or film wrap boxes. ______ Removing pans from ovens or steamers. ______ Using dull knives for food preparation. ______ Cleaning slicer or food processor blades. ______ Grease and/or food is spilled on the floor in food preparation and serving areas. ______ Double or triple the recommended amount of bleach is used to sanitize tables and work

surfaces. ______ Reaching above chest height to retrieve boxes/cases or equipment. ______ Leaving boxes/cases or pallets in the aisles of the storeroom, shipping/receiving area,

freezer, or cooler. ______ Twisting without moving feet to retrieve an item behind you. ______ Cleaning products are not stored in their original container and are not labeled. ______ Lifting more than 50 pounds without asking for assistance. ______ Removing heavy pans of food from the oven. ______ Using scissors to portion grapes or open boxes or cases. ______ Overloading a cart and pushing it to set up or supply food to a serving area. ______ Lifting film wrap or foil toward you when removing trays or pans of food from steamers,

ovens, or microwaves. ______ Pushing heavily loaded hot holding equipment or transport carts to serving or loading areas

without requesting help.

STEP 2 ‐ Take a few minutes and discuss answers with the group.


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STEP 3 – We have to “Look Out” for each other. Review the chart below and discuss the potential consequences of not immediately identifying a safety hazard or correcting a safety hazard when you see it.

Hazard Potential Consequences A co‐worker doesn’t notice water spills on the floor as she carries a pan to the steam table and organizes the serving line. The lunch bell will ring in five minutes and everyone is hurrying to get hot products out to other areas of the line.

The staff has just completed a workplace safety class stressing the importance of proper lifting techniques. Many of your co‐workers continue to bend from the waist to pick up pans stored below the prep tables, or to pick up cases stored on the floor in the cooler, storeroom, and freezer.

Some of the pot holders in the hot food preparation area and on the serving lines have holes or are wearing thin.

STEP 4 ‐ Take a few minutes and discuss answers with the group. STEP 5 – Group Discussion ‐ What are other hazards that are unique to a food service facility? How can these be prevented or reduced?


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ANSWER KEY ‐ Can you “Spot” the Hazards?

Potential Kitchen Hazards A. Slip B. Trip C. Fall D. Sprain/Strain E. Cut F. Burn G. Chemical

A B C D Water spilled on the floor near sinks, steam tables, and dishwashers or in the freezer. D Bending over from the waist to lift cases/boxes, trash bags, or large mixer bowls. G Using cleaning products from another department or bringing them from home. B C D Cords on the floor in the cashier or serving areas are not covered or are too short to reach

the floor. E Improper placement and/or use of foil or film wrap boxes. D F Removing pans from ovens or steamers. E Using dull knives for food preparation. E Cleaning slicer or food processor blades. A B C D Grease and/or food is spilled on the floor in food preparation and serving areas. G Double or triple the recommended amount of bleach is used to sanitize tables and work

surfaces. D Reaching above chest height to retrieve boxes/cases or equipment. A B C D Leaving boxes/cases or pallets in the aisles of the storeroom, shipping/receiving area,

freezer, or cooler. D Twisting without moving feet to retrieve an item behind you. G Cleaning products are not stored in their original container and are not labeled. D Lifting more than 50 pounds without asking for assistance. D F Removing heavy pans of food from the oven. E Using scissors to portion grapes or open boxes or cases. D Overloading a cart and pushing it to set up or supply food to a serving area. F Lifting film wrap or foil toward you when removing trays or pans of food from steamers,

ovens, or microwaves. D Pushing heavily loaded hot holding equipment or transport carts to serving or loading areas

without requesting help.


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ANSWER KEY ‐ We have to “Look Out” for each other.

Hazard Potential Consequences A co‐worker doesn’t notice water spills on the floor as she carries a pan to the steam table and organizes the serving line. The lunch bell will ring in five minutes and everyone is hurrying to get hot products out to other areas of the line.

A co‐worker may slip and fall, causing a serious injury such as a strained back, neck, knee, or shoulder. If the co‐worker is carrying a hot pan from the oven or steam table and slips and falls, burns may occur in addition to the injuries mentioned above. If food is spilled it can’t be served and there is no time to prepare more before the first lunch. The serving line will be short handed as staff help the injured worker; clean up spills and prepare more food, resulting in co‐worker frustration and customer dissatisfaction. An injury that keeps a co‐worker off the job causes lost productivity and increased expenses to the child nutrition program due to the worker’s compensation claim costs and substitute employee costs. (This consequence is true for all examples).

The staff has just completed a workplace safety class stressing the importance of proper lifting techniques. Many of your co‐workers continue to bend from the waist to pick up pans stored below the prep tables, or to pick up cases stored on the floor in the cooler, storeroom, and freezer.

One or more co‐workers may sustain a strain or sprain. Other consequences from previous examples may also apply.

Some of the pot holders in the hot food preparation area and on the serving lines have holes or are wearing thin.

A burn may occur from hot pans or spilled food if a pan of hot food is dropped. Other consequences from previous examples may also apply.

Optional Lesson Plans

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HACCP-Based SOPs

Clean-up Procedures for Bodily Fluid Accidents Definition: To ensure that district school foodservice department staff has knowledge of and understand proper procedures for responding to bodily fluid accidents. The 2013 FDA Food Code requires that all food establishments have a procedure for responding to bodily fluid accidents. This requirement is specified under Regulation 2-501.11 and states the following: “A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.” Please note that effective cleaning of bodily fluid matter in a food establishment should be handled differently from routine cleaning procedures. This procedure applies to all food service managers, supervisors and designated food service staff. Information: Vomiting and diarrheal accidents should be cleaned up using the following recommended steps:

1. Immediately segregate the area from customers and other staff. Utilize “wet floor” signs or cones to prevent potential slip & fall accidents. Note: A staff member should be posted at the spill site until appropriate warnings are posted.

2. If available apply an absorbant material quickly to prevent the spill area from increasing.

3. Wear disposable gloves during cleaning. To help prevent the spread of disease, it is recommended that a disposable mask, cover gown or apron be worn when cleaning liquid matter.

4. Wipe up the matter with towels and dispose into a plastic garbage bag. 5. Mix a chlorine bleach solution that is stronger than the chlorine solution used

for general cleaning. The Centers for Disease Control and Prevention recommends 1000-5000 ppm or 5-25 tablespoons of household bleach (5.25%) per gallon of water. Note: No quaternary ammonia solutions are currently rated as an effective sanitizer for Norovirus.

6. Apply the bleach solution and allow it to remain wet in the affected area for at least 10 minutes. Allow to air dry. This is a hazardous concentration of chlorine bleach and any remaining solution. Dispose of any remaining sanitizer solution once the accident has been cleaned up.

2

HACCP-Based SOPs

Clean-up Procedures for Bodily Fluid Accidents, continued

7. Dispose of any used gloves, mask, and cover gown or apron in a plastic bag. 8. Take proper measures to dispose of and/or clean and disinfect the tools and

equipment used to clean up vomit and fecal matter. 9. Properly wash hands. 10. Discard any food that may have been exposed. 11. Minimize the risk of disease transmission through the prompt removal of ill

employees, customers and others from areas of food preparation, service, and storage.

The unit manager and/or supervisor will: 1. Keep a current copy of this SOP readily available for immediate access by any

staff who may be responsible for responding to a bodily fluid accident. 2. Insure that all staff are provided with proper materials and personal protective

equipment to respond safely and correctly to a bodily fluid accident. 3. Maintain any documentation that may be required by the district regarding a

bodily fluid incident. MONITORING: Food service manager, supervisor or appropriate designee will insure that all staff are properly educated regarding this SOP and the related procedures. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Reference appropriate SOP when retraining on processes.


Cooling Food

If food has not cooled enough during cooling process, reheat it

to 165° for 15 seconds andthen re-cool it.

Discard if you cannot re-cool within the 2 hour cooling time frame.

Definition- Cooked food that will not be served right away (or is left over and can be saved) must be cooled quickly to prevent microbial growth. Temperatures must be taken during the cooling process to ensure that time and temperature standards are met and to ensure the safety of food.

Information-There are two acceptable methods of cooling foods. 1. Use the one-stage method to reduce the food temperature from

135°F to 41°F or lower within four hours.2. Use the two-step method to reduce the food temperature from

135°F to 70°F within two hours and from 70°F to 41°F or lower within an additional four hours. Employees should utilize the following practices to cool food rapidly.

Process for Cooling Food Safely-1. Reduce the quantity of the food being cooled by dividing food into

smaller containers.2. Use ice water baths.3. Stir foods to cool them faster. Use ice paddles, if available.4. Use steam-jacketed kettle filled with cold water to cool food rapidly.5. Add ice or cold water as an ingredient.6. Use blast or tumble chillers, if available.

You Should Know1. The denser the food, the slower it will cool.2. Shallow pans allow heat from food to disperse faster than deep pans.3. If food has not cooled enough in allotted time it should be reheated to

165° for 15 seconds and then cooled. If food has been reheated and the second attempt to cool is not successful, the food must be discarded.

4. Document the cooling process on a Cooling HACCP log. Include times and temperatures.*Note: The Temperature Danger Zone in the current FDA Food Code is 41°F to 135°F. Some jurisdictions are on

older versions of the Food Code and use 41°F to 140°F. Use the temperature that is in the version of the Food Code followed by your jurisdiction.

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Fall Committee Days National Harbor, MD


Table Cleaning

Several studies have found that school food service tables are

the most contaminated surfaces in a school. Evenmore than bathroom sink

faucets and paper towel handles.

(Source: Cleanlink.com)

Definition- Cafeteria Dining Tables require proper cleaning for the health of students and the general appearance of the dining facility. Effective cleaning will reduce the potential spread of harmful organisms to students while eating.

Information-1. DO NOT use spray Germicide during dining periods, or when

students are present. Only the Sanitizer buckets with wipingclothes should be used for wipe-up during breakfast andlunch periods.

2. Children should not use chemicals.

Process for Cleaning Dining Tables (no students present)-Wash 1. Spray table with Germicidal Detergent.2. Wipe food spills, debris and soil using a wet towel.3. When towel becomes soiled, rinse towel in bucket of clean water.4. Allow table to air dry before next meal service.

You Should Know1. When is it ok to use spray Germicidal Detergent on tables?2. What Table Cleaning Process should be used when students

are present?3. Why is it so important that tables are always properly cleaned?

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HACCP-Based SOPs Education Module

Ice Machine Usage Definition: To prevent foodborne illness by ensuring that ice is handled in a manner to ensure safety. Information:

1. Wash hands before handling scoop or portioning ice. 2. Use a scoop to transfer ice to a clean and sanitized container. The scoop should

be stored in a sanitary manner adjacent to the ice machine. It should never be stored in the ice storage bin. Scoop should be cleaned and sanitized daily.

3. Avoid using bare hands or inserting a glass directly into the ice storage bin. Cross contamination or introduction of a physical hazard (glass) could occur.

4. Store and transport ice in designated containers only. Do not use containers that formerly held chemicals or raw foods.

5. Discard ice used for display (salad bars) or ice baths. Do not use for consumption.

6. Clean and sanitize parts of ice machine considered “food contact surfaces” according to manufacturer’s guidelines.

The unit supervisor will:

1. Monitor employees to ensure that proper ice handling techniques are being followed.

2. Develop an ice machine cleaning schedule, following manufacturer’s guidelines. 3. Provide training and tools for employees to properly clean and sanitize. 4. Follow up as necessary. 5. File logs with HACCP records.

MONITORING: Foodservice employees will: 1. During all hours of operation, visually and physically inspect food contact surfaces of

equipment and utensils to ensure that the surfaces are clean and stored properly. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Wash, rinse, and sanitize dirty utensils that may come in contact with the ice at

anytime. Sanitize food contact surfaces if it is discovered that the surfaces were not properly sanitized.


1

Preventing Slip & Fall Injury

Lesson Description: This lesson covers working safely in a school nutrition environment and the importance of personal responsibility to consistently identify workplace hazards. Practice based activities are used to identify work hazards that can lead to injuries in the kitchen and adjacent areas as well as the consequences of not taking action when a hazard is identified. Falls not only hurt your team morale and business. They can lead to absenteeism, decreased productivity, high insurance costs and if a customer falls there could heavy liability for the district as well as anyone deemed to be negligent. It is very important to educate yourself and co‐workers on how everyone can help prevent slips and falls.

Lesson Objectives: At the end of this lesson the participant will be able to:

1. Identify workplace hazards that can lead to slips & falls and the locations they most likely occur. 2. Understand they have a responsibility to identify hazards, work safely and to notify supervisors of

potential slip / fall hazards.

Discussion Points: General Safety

Wear closed toe, slip-resistant and flat-soled shoes to work. Watch out for potential hazards in kitchen, dining room and receiving areas. To avoid poorly lit areas - When lights go out, replace or report them. Always ask for assistance with heavy or bulky loads. Do not attempt to carry loads you cannot see over or around. Watch your step at all times. Walk from area to area in the food service department - don't run!

Indoors Make sure all floor mats are kept clean and in place at all times. Sweep and damp mop regularly to keep kitchen floor clean and dry. Place caution signs around the area you are mopping or when floors are still wet. Immediately notify the manager of damaged flooring. Keep kitchen aisles clear. Do not set up stumbling hazards. Keep waste cans, bun trays, product cases, etc. away from

walking areas. Outside

Keep loading dock clear of litter, equipment and wet and slippery spots. Immediately notify supervisor of outdoor hazards. Shovel snow, scrape ice and use melting chemicals on icy walkways.

Education Module

“Proper Lifting” Objective: Proper Lifting Techniques

Definition Back strain is a common cause of injuries and the leading cause of absences from work. There are various reasons for strained backs, but the leading cause is improper lifting techniques. Stress to your employees the importance of proper lifting. Practicing correct lifting techniques will cut down on injuries and relieve the strain on our Health Care, Insurance, and Workers’ Compensation systems.

Information • Stretch a bit before you lift to prevent muscle strain.• Plan your lift. Know where you are going with the load.• Make sure the path is clear to where you will be carrying your load.• Store heavy items between knee and shoulder height – At this height

it is easiest to reach.• Have delivery people unload and deliver merchandise as close as

possible to where it will be stored.• Do not carry more than one item at a time.• Team Lift - Do not be afraid to ask for help if the load is too heavy or

bulky.

TRAINING TIP – Have someone demonstrate and practice proper lifting techniques with employees.

Follow These Steps When Lifting 1. Plant you feet shoulder width apart.2. Bend at your knees. Keep your back straight.3. Use your leg muscles to lift.4. Lift smoothly. Do not stand up quickly.5. Hold load firmly and close to your body.6. Turn your feet with the load when changing directions. Twisting your

back while carrying a load could cause injury.7. Do not stretch or over extend to pick up or set down loads.

This document is part of the SFSPac Food Service Sanitation and Safety Program and is proprietary material of PortionPac Chemical Corp. This document may not be copied, modified, distributed or otherwise disseminated, in whole or part to any third parties without express written permission from PortionPac. SFSPac®, Kid Clean®, Wake Up Riight™, It’s So Cool ™ and the “Pac® Family” names and images are the intellectual property of PortionPac® Chemical Corp. ©2007 PortionPac Chemical Corp. All rights reserved.

HACCP-Based Education Module

Proper Date Marking Ready-to-Eat (RTE), Potentially Hazardous Food(PHF)

Definition: To ensure appropriate rotation of ready-to-eat food to prevent or reduce the risk of foodborne illness.

Process for Date Marking RTE / PHF: 1. The best practice for a date marking system would be to include a label with the

product name, the date, the time it is prepared or opened and a “use by” date.Examples of how to indicate when the food is prepared or opened include: Labeling food with a calendar date, such as “cut cantaloupe, 5/16/15, 8:00 a.m.

use by 5/23/15,”2. Follow State or local health department requirements.3. Label all ready-to-eat, potentially hazardous foods that are prepared on-site and are

held.4. Label any processed, ready-to-eat, potentially hazardous foods when opened, if they

are to be held.5. Refrigerate all ready-to-eat, potentially hazardous foods at 41 ºF or below.6. Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 7 days.7. Foods to be frozen - Indicate with a separate label the date prepared, the date frozen,

and the date thawed of any refrigerated, ready-to-eat, potentially hazardous foods.8. Calculate the 7-day time period by counting only the days that the food is under

refrigeration. For example: On Monday, 8/1/15, lasagna is cooked, properly cooled, and refrigerated with a

label that reads, “Lasagna, Cooked, 8/1/15.” On Tuesday, 8/2/15, the lasagna is frozen with a second label that reads, “Frozen,

8/2/15.” Two labels now appear on the lasagna. Since the lasagna was heldunder refrigeration from Monday, 8/1/15 – Tuesday, 8/2/15, only 1 day is countedtowards the 7-day time period.

On Tuesday 8/16/15 the lasagna is pulled out of the freezer. A third label isplaced on the lasagna that reads, “Thawed, 8/16/15.” All three labels now appearon the lasagna. The lasagna must be served or discarded within 6 days.

MONITORING: A designated employee will check refrigerators daily to verify that foods are date marked and that foods exceeding the 7-day time period are not being used or stored.

CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following these procedures.2. Foods that are not date marked or that exceed the 7-day time period will be discarded.

Attendance

Rosters

2016-2017-Education-Attendance-Spreadsheet-Excel-Format-3.xlsx

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1-Aug 1-Aug 2-Sep 2-Sep 3-Oct 3-Oct 4-Nov 4-Nov 5-Dec 5-DecDistrict- Proper WipingCloth FoodContact Holding Food Food Thermometer Washing Closing CrossSite- Personal Bucket SurfaceClng Foods Allergens Portioning Use& Fruits& Kitchen& ContaminationManager- Hygiene Mixing&Use &Sanitizing How&Why Calibration Vegetables BreakPrep Prevention

USDACODE 2620 2620 2620 2520 1160 2210 2610 2620 2640 2620LessonTimeshouldbean Date-averageof15minseach TimeIn-

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Instructions-Listeachstaffmember'snameLEGIBLY(typeorprint)andthehavethemsignbelowtheirname.WhencompletinglessonsputtheDate-TimeIn&TimeOut-TheseareveryimportantforUSDAcompliance.Uponcompletionofeachlessonhavestaffinitialbelowthecheckmarkforattendanceverification.

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6-Jan 6-Jan 7-Feb 7-Feb 8-Mar 8-Mar 9-Apr 9-Apr 10-May 10-MayDistrict- Fire Food Quality Food Food Food Service FoodSafety Kitchen OvenSite- Extinguisher Production Standards Production Handler Production Temperatures Record Hazards CleaningManager- Use&Safety Records-Why? CheckUp Records-What? GloveUse Records-Who? Keeping SpotTrouble

USDACODE 3450 2120 2640 2120 2620 2120 2610 2610 3450 2140LessonTimeshouldbean Date-averageof15minseach TimeIn-

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Instructions-Listeachstaffmember'snameLEGIBLY(typeorprint)andthehavethemsignbelowtheirname.WhencompletinglessonsputtheDate-TimeIn&TimeOut-TheseareveryimportantforUSDAcompliance.Uponcompletionofeachlessonhavestaffinitialbelowthecheckmarkforattendanceverification.

Education Record

Questions ?? Call 1.888.838.1550 All Lesson Plans may be found at www.swtrainingsystems.com

ATTENDANCE ROSTER

School District: _______________________________________________ State_________

Education Module: _______________________________Category Code: _____________

Instructor __________________________________________________________________

Location: ______________________________________________ Date: ______________

Time In: ________________ Time Out: ________________

PRINTED Name (As it Appears on SNA Certification Card)

SNA Identification # (If Applicable)

Signature

Documents

Food Safety Sanitation HACCP Verification - Amazon S3 · Food Safety / Sanitation & HACCP Verification ... Each lesson plan is coded with the appropriate USDA education code for the