BFHT Module

Safe Food Handling
Orientation
What is Food Safety?
§ Food Safety is a scientific discipline describing
preparation, storage, and handling of food in
ways that prevent food borne illness
§ Food Borne Illness is an illness carried or

transmitted to people by food
What does Food Safety
have to do with you?
You will be working in a

position that has the
potential to make many
people sick; possibly even
causing them to suffer
from serious medical
complications that require
them to seek medical care
if you do not follow some
basic Food Safety rules.
What is Time Temperature Abuse?
Time Temperature Abuse is what happens
when Potentially Hazardous Foods are left
in the Temperature Danger Zone for too
long.
A Potentially Hazardous Food is any food that will
support the growth of harmful microbiological
organisms. Food items high in protein such as meats,
soy products, and dairy items are usually considered
potentially hazardous foods and need special handling
care.
The Temperature Danger Zone is the temperature

range in which harmful microbiological organisms
grow / reproduce most rapidly.
There are THREE Types of
Hazards to Food:
§Biological
§Chemical
§Physical
Biological Hazards
Biological hazards
include:
§ Viruses
§ Bacteria
§ Parasites
§ Fungi
Chemical Hazards
Chemical Hazards
include:
§ Cleaners
§ Sanitizers
§ Polishes
§ Machine
lubricants
§ Toxic metals

Physical Hazards
Physical Hazards
include:
§ Hair
§ Dirt
§ Bandages
§ Metal staples
§ Broken glass
§ Natural objects
(e.g., fish bones in a fillet)
§
How Does Food Become Unsafe?
These are the
§ Time-temperature abuse
three critical
§
factors that
§
contribute to
§ Cross-contamination unsafe food
§ and they are
§ preventable.
§ Poor personal hygiene
Time – Temperature Abuse
Food has been time-temperature abused when:

§ It has remained too long in the Temperature
Danger Zone.
Temperature Danger Zone
§ The Temperature Danger Zone is
the temperature range in which
pathogens (bad microbiological
organisms) grow and reproduce
most rapidly.
§ This temperature range has been
identified as 5 degrees (C) to 60
degrees (C).
§ It is important to keep foods that
can support pathogenic growth
out of this temperature range.
Cross Contamination
Cross-contamination occurs when:

§ Physical, chemical, or biological hazards are
transferred from one food or surface to another.

Poor Personal Hygiene
Poor personal hygiene occurs when food handlers:

§ Don’t wash their hands right after using the restroom
§ Come to work while sick
§ Cough or sneeze on food
§ Touch or scratch infected wounds and not wash their hands
How Can Food Handlers
Contaminate Food?
Food handlers can contaminate food when they:
§ Have a food borne illness and handle food
§ Have open wounds that contain a pathogen
§ Have contact with a person who is ill
§ Touch anything that may contaminate their hands and don’t wash them
§ Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of
the eyes or skin
Actions That Can Contaminate Food:
§ A. Scratching the scalp
§ B. Running fingers through hair
§ C. Wiping or touching the nose
§ D. Rubbing an ear
§ E. Touching a pimple or infected
wound
§ F. Wearing a dirty uniform
§ G. Coughing or sneezing into the
hand
§ H. Spitting in the operation
Practice Safe Food Handling
Three simple ways that you can practice Safe Food Handling while
working here at Intelligent Foods are:
§ Prevent Time Temperature Abuse
§ Prevent Cross Contamination
§ Practice Good Personal Hygiene
Preventing Time and Temperature Abuse
Avoid time-temperature abuse
§ Keep food out of the temperature danger
zone.
§ Keep Hot Foods Hot and Cold Foods Cold
§ Make sure your work area has a
thermometer that is appropriate for
taking food temperatures.
§ Regularly record temperatures of hot and
cold foods and record each time the
temperature is taken.
§ Take corrective actions if time-
temperature standards are not met.
§
Preventing Cross Contamination
Separate Equipment
§ Use separate equipment for different types of
food
§ Cooked Foods vs. Raw Foods
§ Meats vs. vegetables
Prepare food at different times
§ Prepare raw meat, seafood, and poultry at
different times than ready-to-eat food (when
using the same prep table)
Clean and Sanitize
§ Clean and sanitize all work surfaces, equipment,
and utensils after each task

Being a Safe Food Handler
Good personal hygiene includes:
§ Maintaining personal cleanliness
§ Wearing proper work attire
§ Following hygienic hand practices
§ Avoiding unsanitary habits and
actions
§ Maintaining good health
§ Reporting illnesses
§
Personal Cleanliness
Wash regularly
§ No offending odors and no strong perfumes or
cologne
•
Keep finger nails trim, neat, and clean
§ No dirt, grease, or oils under your nails or on hands
§ No fake finger nails
•
•
Proper Attire
Food handlers should:
§ Wear a clean hat or other
hair restraint
§ Wear clean clothing daily
§ Remove aprons when leaving
food-preparation areas
§ Remove jewelry from hands
and arms when working
with food or when working
around preparation areas
How to Wash Your Hands Properly:
How long is 20 seconds? That would be singing “Happy Birthday” twice.

Glove Use
Single-use gloves used for
handling food:
§ Must never be used in place of
hand washing
§ Must never be washed and
reused
§ Must fit properly
Glove Use
When to change gloves:
§As soon as they become soiled
or torn
§Before beginning a different task
§After handling raw meat,
seafood, or poultry and before
handling ready-to-eat food
Eating and Drinking Policy…
Foodhandlers must not:
§ Eat, drink, smoke, or chew gum
or tobacco while working.
When:
§ Preparing or serving food
§ Working in food preparation
areas
§ Working in areas used to clean
utensils and equipment
Storing Food
All food must have a label that includes:
§ Name of the food
§ Date by which it should be sold, eaten, or thrown out
Discard food that has passed the manufacturer’s expiration

date.

Ready-to-eat food that was prepared in-house:
§ Can be stored for 7 days at 5°C or lower
§ Must be thrown out after 7 days
Storing Food
Rotate food to use the oldest inventory
first.
§ Identify the food item’s use-by or
expiration date
§ Store items with the earliest use-by or
expiration dates in front of items with
later dates
§ Use items stored in front first
Storing Food
Store food items in the following
top-to-bottom order:
§ Ready-to-eat food
§ Seafood
§ Whole cuts of beef and pork
§ Ground meat and ground fish
§ Whole and ground poultry
•
Cooking and Holding Food
§ Cook hot foods to their appropriate

internal temperature
§ All hot foods must be held at or
above 60°C .
§When cooking in a microwave all
food must be 74°C.
Chilling the Food
Cool down food quickly.
§ Put in shallow pans.
§ Use the ice wands or ice paddles.
§ Leave uncovered in the FREEZER.
§ Check and record the temperature often.
§ Leave loosely covered in cooler overnight.
§ Food must be cooled to 21 C degrees in 2 hours

and to 5 C degrees or below in an additional 4
hours.
§ Remember to date and label the food.
Ø
Reheating Food
Food Reheated for Service or Hot-Holding
Must be reheated to an internal temperature of 74°C
for 15 seconds within 2 hours
•
Serving Food
To prevent contamination when serving food:
§ Handle ready-to-eat food with tongs, deli
sheets, or gloves
§ Use clean and sanitized utensils for serving
§ Use separate utensils for each food
§ Clean and sanitize utensils after
each task
Store serving utensils correctly between uses
§ On a clean and sanitized food-contact
surface
§ In the food with the handle extended
above the container rim

Proper Handling and Storage of Chemical

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Safe Food Handling

§ Food Borne Illness is an illness carried or

You will be working in a

The Temperature Danger Zone is the temperature

Food has been time-temperature abused when:

Cross-contamination occurs when:

Poor personal hygiene occurs when food handlers:

How long is 20 seconds? That would be singing “Happy Birthday” twice.

Discard food that has passed the manufacturer’s expiration

§ Cook hot foods to their appropriate

§ Food must be cooled to 21 C degrees in 2 hours

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