Professional Documents
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Lesson Plan Food Safety
Lesson Plan Food Safety
Safety in 50 Minutes
Chef Adam Weiner, CFSE
JobTrain
732 People were infected with E-Coli
1993 73 Outlets in California, Idaho,
Jack Washington, and Nevada
in the 4 children under age 10 died, while
178 other victims had permanent
Box injuries
SOUND VERY
“As of January 27, 2016, the CDC reports a total of 55 people infected
with the outbreak strain of STEC (Shiga toxin producing E. coli) O26 from
FAMILIAR? a total of 11 states in the larger outbreak: California (3), Delaware (1), Illinois
(1), Kentucky (1), Maryland (1), Minnesota (2), New York (1), Ohio (3),
The FDA on Oregon (13), Pennsylvania (2), and Washington (27).
Chipotle: There have been 21 reported hospitalizations. The majority of these cases
were reported from Oregon and Washington during October 2015.”
WHAT IS FOOD
SAFETY?
Food safety is keeping people from getting sick from what
happens in the kitchen.
STOMACH FLU IS
EXTREMELY RARE.
Results of food poisoning
Forget the
range from just feeling
Stomach Flu lousy to vomiting to
diarrhea and even to
death.
There are two types of licenses—manager and
Obtaining Your handler
Serve Safe Course and a test—on-line or live
License This lecture is just an introduction, not a
replacement for Serve Safe
A. Personal Hygiene
B. Food Storage
C. Cross Contamination
The Basics of D. Food Handling and Preparation
Food Safety E. FAT TOM (Yes, FAT TOM)
F. Defrosting
G. Rodent and Insect Prevention
H. HACCP
MANY OF THE ISSUES OF FOOD SAFETY OVERLAP AND RELATE
TO EACH OTHER
The Danger
Zone
FOOD
STORAGE
In Most Parts of the Country, No More
Rule Two Than Four Hours In The Danger Zone
Why?
The Danger
Zone It’s How Bacteria Reproduce
FOOD
STORAGE
It’s Not Sex, It’s Time, It’s Temperature
1, 2, 4, 8, 16, 32, 64, 128, 256, 512, 1024, 2048, 4096. . . .
Rule Two Four Hours Max
For the LIFE of the food
The Danger
Zone
FOOD Chill, baby chill
STORAGE
Ice baths (half ice and half water)
Rule Two Small batches
Ice paddles
The Danger
Zone Metal not plastic containers
FOOD
STORAGE
TEMPERATURE ABUSE
Rule Two
FOOD
LABEL PREPARED FOODS BEFORE THEY GO
STORAGE INTO THE REEFER OR STORE ROOM
Robert Irvine and Ramon Lopez
Rule Three
And, RULE FOUR
NEVER PUT CHEMICALS NEAR
OR ABOVE FOOD FOR ANY
REASON AT ANY TIME.
KNOW HOW TO USE A THERMOMETER
KNOW WHAT TYPE AND ITS LIMITATIONS
SPEAKING OF KNOW WHERE THE SENSOR POINT IS
TEMPERATURE KNOW HOW AND WHEN TO CALIBRATE IT
WATCH FOR CROSS CONTAMINATION (what
a lead in to talking about . . . .)
WHAT IS IT?
USDA STYLE
“Reheat Leftovers Safely
When reheating leftovers, be sure they reach
165° F as measured with a food thermometer.
REHEAT Reheat sauces, soups and gravies by bringing
FOODS them to a rolling boil. Cover leftovers to reheat.
This retains moisture and ensures that food will
PROPERLY heat all the way through.”
USDA STYLE
And, reheat only once.
FOOD
ACID (really lack of acid)
TIME
FAT TOM
TEMPERATURE
OXYGEN
MOISTURE
You need to defrost things correctly to
DEFROSTING minimize bacteria growth and to prevent
food or cross contamination
ONLY FOUR APPROVED METHODS
1. Placing food in the refrigerator in an approved food
storage container where it won’t drip
2. Under RUNNING COLD WATER in the sink in an
approved container where it won’t drip on something else.
DEFROSTING (But Chef Adam, if it is in a sink how can it drip on
something else?)
3. Defrost as part of the cooking process.
4. Defrost in the microwave—but you need to cook it
immediately.
AN OUNCE OF PREVENTION WHEN YOU HAVE A
--Screens on doors and PROBLEM
windows
RODENTS --Inspect boxes
--Don’t handle it yourself
--Call a professional
AND INSECTS --No holes in walls exterminator
--Trash areas clean and --Licensed and experienced
covered with commercial kitchens
Chefs, owners and managers
DEVELOPED BY determine where biological,
PILLSBURY AND chemical and physical
hazards could contaminate
NASA IN THE LATE food.
1950’S
HACCP Set up written procedures
covering each such event and
HACCP stands for how to handle the food
HAZARD ANALYSIS properly so there is no
CRITICAL CONTROL contamination
POINT Monitor the process and keep
records
6. What is Temperature Abuse?
1. What is cross-
contamination? 7. You should always wash your
hands for how many seconds?
2. How often should you
calibrate a thermometer? 8. You need to always label
foods you have prepared.
REVIEW 3. What does each element of WHY?
QUESTIONS FAT TOM stand for?
9. What is the DANGER ZONE
4. What are the four proper and why is it important?
methods of defrosting?
10. Give five examples of
5. List three ways to prevent potentially hazardous foods
rodent and insect infestation. and five examples of non-
potentially hazardous foods.
CHEF ADAM WEINER, CFSE
JobTrain
1200 O’Brien
Menlo Park, CA 94025
(650) 330-6413
[email protected]
Prepared for the Center for the Advancement of Food Service Education,
June 2016