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

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.

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.

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 experience 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

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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 foodborne 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.

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

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. A proper hand washing setup includes: Take a look around your department and think of how customers view it. Make sure your department and food • Hot running water. safety practices are sending the right message about your store. • Soap. Data from IDDBA research, Consumers in the Deli and • Disposable paper towels or air dryers. Consumers in the Bakery.

• Trash can.

• Handwashing signage as required.

Technique — to properly wash hands: Hand Antiseptics • Wet hands, use water as hot as you can tolerate.

Hand antiseptics are gels or liquids • Vigorously wash hands and exposed portions of arms with soap and water designed to decrease the number for 10-15 seconds. Pay particular attention to the area around and under of pathogens on the skin. They may your fi ngernails. (Use a fi ngernail brush if necessary). be used after proper handwashing but should NEVER be used in place of proper hand washing. Hand antiseptics must comply with FDA requirements and if you use them, wait for the antiseptic to dry before handing food.

• Rinse your hands with running water

• Dry with a disposable towel or air dryer. If the faucet is not foot or electronically activated, use the paper towel to turn off the water. Also use the paper towel to open the restroom door. Dispose of the towel in the trash container.

When to Wash Hands

Always wash your hands at the beginning of your shift . In addition, wash your hands aft er any activity that may contaminate them such as:

• Aft er using the • Aft er breaks • Aft er taking out • Aft er handling restroom (Photo by Steve Ryan) the trash raw meat, poultry, (be sure to change or seafood your apron aft er handling trash)

• Aft er handling • When switching • Aft er touching • Aft er touching chemicals between food your hair, face, or dirty aprons or preparation tasks body clothing

• Before putting on • Aft er eating, • Aft er smoking • Aft er handling new gloves drinking, chewing money gum or tobacco

PDF Food Safety: When to Wash Hands IDDBA.ORG/JOBGUIDES.ASPX

Glove Use Gloves Single-use gloves can also help keep food safe by minimizing contact between food and bare hands. Remember, gloves are only as safe as you keep them. Change gloves following the same activities that require hand washing.

• Wash hands before putting gloves on

• Handle gloves by the cuff when taking them from the box and putting them on.

Some regulatory agencies allow false nails and/or nail polish as long as single-use gloves are used.

If you have a cut or wound on your hand, it must be properly bandaged and covered with a single-use glove or finger cot.

• Change them as soon as they become torn or soiled.

• Change them at least every 4 hours.

Personal Cleanliness

General Cleanliness/Appearance

Your appearance helps customers form their initial impressions of the department. Be sure your uniform and apron are clean. Ask your manager about your store’s procedures for getting a clean apron during your shift .

Hair Restraints

Wear a clean hat or other hair restraint. If you have facial hair, wear a beard restraint too.

Jewelry

Remove all jewelry from the hands and arms. You may wear a plain wedding band. Your store may also prohibit wearing other jewelry such as earrings or necklaces.

PDF Food Safety: Personal Hygiene IDDBA.ORG/JOBGUIDES.ASPX

Hands/Nails

In addition to clean hands, your nails should be clean and trimmed as well. No nail polish or artifi cial nails should be worn.

Aprons/Uniforms

Make sure that your apron and uniform are clean and that you understand where to get a clean apron during your shift . Always remove and properly store your apron when you leave the department for a break, when you go to the restroom, or when you handle garbage.

When to Stay Home from Work When Ill

When to stay home is another important consideration. Be sure to understand your store’s policy. You should stay home if:

• You have been diagnosed with a foodborne illness.

• You have been vomiting.

• You have had diarrhea.

• You are jaundiced.

▶

Review of Course 1

1. According to the Centers for Disease Control, over ______people contract a foodborne illness in the United States each year.

2. Number the handwashing steps in the proper order:

Dry hands with disposable towel ______

Wet hands with warm water ______

Rinse hands ______

Vigorously wash hands and exposed portions of arms for 10-15 seconds ______

3. Which of the following situations require that you wash hands?

❑ After using the restroom

❑ Before putting on new gloves

❑ After handling chemicals

❑ After taking out the trash

❑ All of the above

4. How often do you need to change your gloves? a. Every 4 hours b. At the end of your shift c. Never as long as they are intact d. Every 15 minutes

5. Which type of jewelry is generally acceptable to wear during your shift? a. Solid gold earrings b. Waterproof watch c. Simple wedding band d. Chain necklace

6. When do you need to stay home from work for food safety considerations? a. If you have a headache b. If you are tired c. If you have a sore back d. If you have been vomiting

Answer Key page 1.16

Review of Course 1

Answer Key

1. According to the Centers for Disease Control, over 48 million people contract a foodborne illness in the United States each year.

2. Number the handwashing steps in the proper order:

Dry hands with disposable towel 4

Wet hands with warm water 1

Rinse hands 3

Vigorously wash hands and exposed portions of arms for 10-15 seconds 2

3. Which of the following situations require that you wash hands? All of the above

4. How often do you need to change your gloves? a. Every 4 hours

5. Which type of jewelry is generally acceptable to wear during your shift? c. Simple wedding band

6. When do you need to stay home from work for food safety considerations? d. If you have been vomiting