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Food Handlers Page Five

Don't Set It Down - Put It Away!

Now that everything is clean and dry, put them away in storage areas that are also clean and dry. This will protect them from contamination. Keep equipment and utinsils off of the floor, away from drains, water lines and open stairs. Put things away carefully and quickly; do not let them sit on counters and tables where they will be handled and moved around. Cups and glasses should be put away upside down on clean surfaces. When you pick them up again, do not touch the rims, When you put away eating utensils (forks, spoons and knives), touch only the handles, and protect the parts that contact food. A good habit to practice at work and at home is to handle utensils, dishes and glassware as little as possible to prevent the transfer of germs. Utensils that are in continuous use may be stored in a running water dipperwell, in hot water, in ice water, or in the food with the handle sticking out of the food. Or they can be stored clean and dry between uses.

Cleaning Never Stops

There should be a daily schedule for cleaning so that no area is forgotten. Complete cleaning of walls, ceilings, and moping and sweeping of floors should be done when there is the least amount of food around, such as after closing or between busy times. However, you should clean work surfaces, tables, and equipment as they are used. Cleaning as you go will help reduce the chance for cross contamination. You and the other employees will be safer too if everything is kept clean and in the proper place. After cleaning - wash your hands before handling food.

PESTS

Cockroaches, flies, mice and rats can carry germs that cause disease. These pests cn get into your building. Don't let them in, and don't let them eat. Some of the ways to keep pests out is to clean the entire place often on a regular schedule. Keep doors and windows closed or screened. Cover small holes where mice and rats can get in. Cover garbage with lids that fit well and remove garbage often. Keep the areas around garbage containers clear of trash and litter. If pests become a real problem, a licensed pest control service may need to help solve it. If food workers have to use pesticides, BE VERY CAREFUL with them. Pesticides are poison that kill rodents and insects, but they can also poison humans. Read the directions on the can or box; or have your boss read them to all of the staff. Be sure you understand how to use pesticides. Before using pesticides, put away all food, and cover the work surfaces. Be sure that the pesticides you use are approved for use by food workers. Let your Health Department help you deal with pest control questions.

What To Do If You See Something Wrong At Work

You may see a problem at work and when you check this book you learn the right way to manage it. You will have to decide what to do next. You have some choices:

***You can take action yourself to correct it.
***You can tell your boss about it, and together you can take steps to correct it.

If the problem continues, you and the boss can call the Health Department to help figure out a way to solve the problem. Remember, a problem is easier to fix in the beginning before it grows to big and expensive. The health of your customers, the staff and yourself is the most important factor to think about. Don't ignore the problem.

KEY POINTS All of the information you have learned to become a food handler will help you and your family stay healthy too. Take this time to review the key ideas. 1). Beef must have "USDA" printed on it to be sold to the public. 2). Don't store salad spoons on towels or plates. 3). Ice must be level to the sides of the container to "Cold-Hold" food at or below 45o F. 4). The primary reason for Food Borne Illness is not cooling hot foods fast enough to 45o F or less. 5). Hazardous food group: Beef, beans, milk, potatoes. 6). Poultry needs to be heated to at least 165o F internally to kill germs. 7). Test internal heat of foods with a metal stem thermometer. 8). Always wash your hands - even if you have been wearing rubber gloves. 9). Sanitizer mix to hand wash dishes = 1 teaspoon of bleach per 1 gallon water. 10). Proper order for hand dishwashing: Scrape - Wash - Rinse - Sanitize - Air Dry 11). Review all of the examples of Cross Contamination. 12). Pour thick stew into 2" pan and cool to 45o F within 4 hours. 13). It is dangerous to store food in a tin can once it has been opened. 14). Rodents & insects are dangerous because they carry germs. 15). Keep pests out of the kitchen by keeping doors and windows closed. 16). Always wash your hands after cleaning tables, etc. 17). Smoking is only allowed in designated areas. 18). Germs need warmth and time to grow. 19). Thaw food in the refrigerator. 20). Danger Zone: 45o F - 140o F 21). Germs are not the only things that can cause food borne illness (i.e. viruses, chemicals, parasites, etc.). 22). Meat slicers need cleaned after each use. 23). If the refrigerator breaks - Move hazardous foods to another refrigerator. 24). A parasite is a tiny worm that lives inside other animals. 25). Never let food sit out at room temperature. 26). The correct way to reheat food is on the stove, microwave, convectional oven or double broiler. 27). When a customer leaves food on the table it must be thrown away. (Only sealed packages can be re-used) 28). Chemicals can be stored with other chemicals on bottom shelf away from food or utensils.

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