Produce Safety Preparation, Handling, and Service Objectives At the end of this training session, participants will be able to: Identify recommended practices for handling and preparing fresh produce Use FDA recommendations for washing produce Describe recommended practices for serving foods in the classroom and on salad bars Fresh Produce • • • Ready-to-eat-food No “kill step” Must be safe to be nutritious Food Safety Requirements • • • • HACCP-based Food Safety Programs required since 2004 SOPs important part of Food Safety Program Food safety training/certificate Are we following the established procedures? Handwashing Practices • Wash your hands – Before starting work – After using the restroom – Before putting on or changing gloves – After handling chemicals – When changing tasks • Handwashing benchmark found to be 11 times per hour for school foodservice Source: Strohbehn, C, Sneed, J., Paez, P., and Meyer, J 2008 Hand Washing Frequencies and Procedures used in Retail Food Service Journal of Food Protection, Vol 71 no Handwashing Practices Microorganisms from hands washed for the Microorganisms from unwashed hands after using the restroom recommended 20 seconds Source: Iowa State University Extension Service Food Preparation Practices Source: Iowa State University Extension Service Food Preparation Practices • • • • Wash produce under running water Use vegetable brush for melons, potatoes Use designated produce sink Use only approved chemicals Prevent Cross-Contamination • • • • Equipment, knives, cutting boards Storage containers Raw meat, poultry, and eggs Hands, gloves, aprons Prevent Cross-Contamination A clean and sanitized cutting board shows no sign of microorganisms Source: Iowa State University Extension Service 10 Equipment Innovations • • • Mechanical produce wash sinks with sanitizing chemicals Activated water sanitizing systems Ozonated water sanitizing systems 11 Maintain the Cold Chain • • • • Maintain during receiving, storing, preparing, and serving Monitor and document temperatures Handle leftovers safely Use appropriate equipment – Ice/ice packs – Refrigeration 12 Temperature Control • • Monitor time and temperature during holding and serving Maintain cut melons, cut tomatoes, leafy greens at or below 41° F 13 Serving Practices • Handouts about handling produce safely – Classrooms – Self-Service Bars 14 Classroom Serving Practices for Foodservice Staf • • • • • Provide single-serve cut produce Deliver food close to time of service Maintain cold chain Discard leftover cut produce Train, train, train 15 Classroom Serving Practices for Teachers and Aides • • • • Wash hands, both teachers and students Hand sanitizers, if used, are recommended after handwashing Maintain cold chain Discard leftovers 16 Salad Bar Preparation and Setup • • • • • • • Sneeze guards/food shields Pre-portioned foods Cleaned and sanitized utensils Labeled containers Single use packaging Serving utensils Eating utensils 17 Salad Bar Temperature Control • • • • • Manage food temperatures (41°F or below ) Take and record temperatures Use ice properly Set up as close to serving time as possible Restock salad bar correctly 18 Salad Bar Monitoring • • • Students touching foods Coughing/sneezing on food Foreign objects placed in food – • • Jewelry, clothing, etc Contaminated plates used when returning for seconds Dropped foods placed back on bar 19 Salad Bar Cleanup • • • • Use clean and sanitized cloths Use chemicals only after food is removed from service Cover, label and date, and store leftovers immediately Discard contaminated food 20 Activity and Discussion 21 [...]... receiving, storing, preparing, and serving Monitor and document temperatures Handle leftovers safely Use appropriate equipment – Ice/ice packs – Refrigeration 12 Temperature Control • • Monitor time and temperature during holding and serving Maintain cut melons, cut tomatoes, leafy greens at or below 41° F 13 Serving Practices • Handouts about handling produce safely – Classrooms – Self -Service Bars 14 Classroom... for Foodservice Staf • • • • • Provide single-serve cut produce Deliver food close to time of service Maintain cold chain Discard leftover cut produce Train, train, train 15 Classroom Serving Practices for Teachers and Aides • • • • Wash hands, both teachers and students Hand sanitizers, if used, are recommended after handwashing Maintain cold chain Discard leftovers 16 Salad Bar Preparation and Setup... Contaminated plates used when returning for seconds Dropped foods placed back on bar 19 Salad Bar Cleanup • • • • Use clean and sanitized cloths Use chemicals only after food is removed from service Cover, label and date, and store leftovers immediately Discard contaminated food 20 Activity and Discussion 21 ... leftovers 16 Salad Bar Preparation and Setup • • • • • • • Sneeze guards/food shields Pre-portioned foods Cleaned and sanitized utensils Labeled containers Single use packaging Serving utensils Eating utensils 17 Salad Bar Temperature Control • • • • • Manage food temperatures (41°F or below ) Take and record temperatures Use ice properly Set up as close to serving time as possible Restock salad bar correctly ... school foodservice Source: Strohbehn, C, Sneed, J., Paez, P., and Meyer, J 2008 Hand Washing Frequencies and Procedures used in Retail Food Service Journal of Food Protection, Vol 71 no Handwashing... Teachers and Aides • • • • Wash hands, both teachers and students Hand sanitizers, if used, are recommended after handwashing Maintain cold chain Discard leftovers 16 Salad Bar Preparation and Setup... • Use clean and sanitized cloths Use chemicals only after food is removed from service Cover, label and date, and store leftovers immediately Discard contaminated food 20 Activity and Discussion