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Introduction to Food Safety Course 1: Introduction and Personal Hygiene Introduction to Food Safety Course 1: Introduction and Personal Hygiene A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates Course 1: Introduction and Personal Hygiene Introduction to Food Safety A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates PO Box 5528 Madison, WI 53705-0528 www.iddba.org [email protected] 608.310.5000 First Edition © 2012, International Dairy•Deli•Bakery Association™ No part of this publication may be altered without the express written permission of the International Dairy•Deli•Bakery Association. Contact [email protected] for permission. The information presented in this book has been compiled from sources and documents believed to be reliable. However, the accuracy of the information is not guaranteed, nor is any responsibility assumed or implied by the International Dairy•Deli•Bakery Association. Introduction to Food Safety About This Series WWhathat You’llYou’ll LLearn:earn: Food safety is the most important aspect of your job. If the food you sell isn’t safe to eat, it doesn’t matter how great it • What is food safety? tastes, how appetizing it looks, or what a great value it is. Food safety is only as strong as the weakest link in your • Why is food safety important? store. Do your part every day, every time, to ensure that your store’s food is safe. Th is series of courses will teach • What is the role of personal hygiene? you why food safety is important and what you can do as an associate to keep food safe. • How to keep the department clean and sanitized. Th is series has three courses: • What pathogens aff ect food? • Course 1: Personal Hygiene. • How to control food pathogens. • Course 2: Department Cleanliness. • Course 3: Proper Food Handling. Course 1: Personal Hygiene Personal hygiene is one of the most important tasks of a food handler. It pro- vides the foundation for providing safe food in your department. Even with the best food safety systems, personal hygiene is oft en the fi nal link between safe foods and the consumer. A simple personal hygiene mistake can easily result in a foodborne illness outbreak. In this course, you’ll learn: • How to properly wash hands. • When to wash hands. • Proper uniforms. • When to stay home from work when ill. © 2012 International Dairy•Deli•Bakery Association™ i Introduction to Food Safety Course 2: Department Cleanliness Department sanitation is another vital link in keeping food safe. Customers judge the quality of your department based, in part, on its appearance. Th e department needs to be properly cleaned and sanitized to keep food safe. In this course, you’ll learn: • How to clean & sanitize work surfaces. • About washing & sanitizing in a three-compartment sink. • When to clean & sanitize. Course 3: Proper Food Handling Understanding potential pathogens and contaminants in food is the fi rst step in learning to control them and provide safe food. Viruses and bacteria are two of the leading food pathogens and the cause of many foodborne illnesses. Controlling the growth and spread of harmful pathogens is key to minimizing foodborne illness risks. Many of the foods in your department require time and temperature monitoring for safety. Monitoring food to minimize the growth of pathogens while receiving, storing, preparing, and handling it for customer sale is essential in providing safe food. In this course, you’ll learn: • What are the major types of food pathogens and contaminants? • What are Time and Temperature Controlled for Safety (TCS) foods? • What conditions support pathogen growth? • Time & Temperature Danger Zone. • Proper food cooking, holding, and storage. • First-In, First-Out (FIFO) stock rotation. ii © 2012 International Dairy•Deli•Bakery Association™ About Th is Series Introduction to Food Safety includes the three courses, a Final Quiz, a Final Quiz Answer Key, and an Associate Tracking Tool. As you work through this series you’ll fi nd: Exercises, Answer Keys, Links to Job Guides at IDDBA’s Web site, and Links to IDDBA Casts at IDDBA’s Web Site. Exercises Answer Keys PDF Links to FREE Job Guides Links to FREE IDDBA at IDDBA’s Web site Casts at IDDBA’s Web site How to Get the Best Results You can take the Introduction to Food Safety courses either as workbooks or as online courses. Th e most enriching experi- ence will be electronically because each course has live links and buttons to access audio training. Your supervisor has chosen the method of deployment to you. All courses should take about 1 hour and 20 minutes to complete. However, you or your supervisor can customize this based on your available training time, what works best for you, and the needs of your business. IDDBA Job Guides for Department Associates Use our free, downloadable IDDBA Job Guides as part of your training experience. Print them from www.iddba.org/jobguides.aspx and use them as helpful guides as you work. Food safety IDDBA Job Guides are available in English and Spanish. Progress Report Use this Progress Record to keep track of your course and your exam completion. Course Name Completion Date Job Guides Used ✓ IDDBA Casts Used ✓ Food Safety: Personal Hygiene Personal Hygiene Food Safety: When to Wash Hands Food Safety: How to Wash Hands Department Cleanliness Food Safety: Listeria Basics What is Listeria? Food Safety: Digital Thermometer Calibration Preventing Listeria Growth in the Deli Food Safety: Analog Thermometer Calibration How Food Processors Prevent Listeria Food Safety: Proper Cooking, Holding, & Reheating Food Safety: Proper Chilling & Holding Food Safety: Receiving Proper Food Handling Food Safety: FIFO Product Rotation Food Safety: Hot TCS Food Rotation Food Safety: Cold TCS Food Rotation Food Safety: Slicing Deli Meat Storage Food Safety: Bakery Storage Guidelines Food Safety: FAT TOM Final Quiz © 2012 International Dairy•Deli•Bakery Association™ iii Introduction to Food Safety This page intentionally left blank. iv © 2012 International Dairy•Deli•Bakery Association™ Course 1: Introduction and Personal Hygiene What is Food Safety? WWhathat You’llYou’ll LLearn:earn: Food safety is about keeping foods safe by minimizing risk. As a supermarket deli, bakery, or cheese department employee, you will be working with many foods that need • What is Food Safety? to be handled properly. Improperly handled food can lead to a foodborne illness, which is a disease transmitted to • Why is it Important? people through food. • Proper handwashing. Th ere are many challenges to keeping food safe in your store: • When to wash hands. • Pressures to work more quickly and effi ciently. • When to stay home from work when ill. • Minimizing waste, usually referred to as shrink. • Training time that keeps associates off the sales fl oor can be expensive. • Staff turnover makes training and keeping food safety practices consistent challenging. Work with your manager to ensure that food safety practices and training are a priority in your department. Working too fast, taking short cuts, or expecting untrained staff to handle food properly can result in serious food safety issues in your department. Why is it Important? Th e Centers for Disease Control estimates that over 48 million people contract a food- borne illness each year in the United States. Th ese illnesses result in 128,000 hospitaliza- tions and 3,000 deaths. www.cdc.gov/foodborneburden/2011-foodborne-estimates.html. © 2012 International Dairy•Deli•Bakery Association™ 1.5 Introduction to Food Safety At-Risk Customers Safe food is important for all of your customers. Customers expect your store and your department to provide safe food every time they shop. Almost every supermarket serves some high-risk customers. Customers at higher risk for foodborne illnesses include: • Th e elderly. Photo by Taki Lau • Infants and young children. • Pregnant mothers. • People with food allergies. • Customers with certain medical conditions. Th e fact is, your department likely serves customers from all of these groups. What’s more, the food you sell goes well beyond the customer who purchases it in the store. It may be shared with someone from a susceptible population at home. A foodborne illness outbreak can be very costly to your store and can lead to: • Loss of sales. Photo by Michael Kordahi • Damaged reputation. • Lower staff morale. • Increased costs from lawsuits/insurance. Who is Responsible? • You — to follow safe food handling practices every time. • Your Store — to provide the support and infrastructure to keep food safe. • Your Suppliers — to deliver safe products to your store. • Your Customers — to continue to follow safe food handling at home. Photo by Ernst Vikne 1.6 © 2012 International Dairy•Deli•Bakery Association™ Course 1: Introduction and Personal Hygiene Personal Hygiene Customer Perception As a food handler, it is extremely important that you use good personal hygiene practices. Customers value cleanli- The cleanliness of your department affects customer ness in the stores they shop. Your appearance contributes perceptions. In fact, 96% of deli consumers and 95% of to making a good impression. bakery consumers relate that department cleanliness is an important factor in deciding where they shop. Similarly, You are near food and food handling equipment whenever 96% of deli consumers and 95% of bakery consumers report you are in your department. Th ere are many ways people can that employees’ handling of food in a sanitary manner is contaminate food; keeping yourself clean is an important an important factor in where they choose to shop. step in reducing foodborne illness. So keep in mind that your department’s appearance and Hand Washing cleanliness, and your handling of food are important to both food safety and to sales. Clean departments with Sink Set-up — ensure that hand washing stations in the sound food safety practices attract customers. department are fully functional and properly stocked.
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