Review of Safety and Sanitation Basics
Six Simple Steps to Handwashing
1. Wet hands
2. Apply soap
3. Wash thoroughly and lather for a min 20 seconds
4. Rinse hands with clean water
5. Dry hands with paper towelWhen must a food service worker wash their hands?
6. Turn off taps with paper towel
You must wash your hands
In between jobs/changing jobs
After smoking, eating, using the bathroom, touching your face or hair, after using chemicals, after dishwashing, touching raw meat, coughing/sneezing/blowing your nose.
A correct food school uniform includes:
Hairnet-contains hair to prevent contaminating food/required by law
HAIRNETS MUST BE WORN PROPERLY
Apron-Prevents contamination of food from clothing, confines loose clothing that may be safety risk, barrier against burns etc, prevents stains on clothes
Close toed Shoes- Toes can be injured by falling objects (bruises, crushing from heavy materials, cuts from knives, burns from hot liquids
Limited jewelry / No nail polish-prevents contamination of food.
Handwashing Basins/Sinks
Sinks are required by legislation
They must only be used for handwashing-not for food prep or dishwashing
Handwashing stations must have the following items- hot and cold running water, soap and paper towels
Glove Use
Gloves do not replace hand washing
Gloves must be used properly in order to ensure safety
Gloves are NOT mandatory in Ontario when handling prepared foods
Gloves/Finger cots must be worn over bandaged cuts
Gloves must be replaced after each task
Gloves must be stored properly to avoid contamination.
Hygiene NO SMOKING!
Food handlers must wear headgear that confines the hair
Food handlers must wear clean clothing and change aprons often to ensure cleanliness.
Food handlers who are coughing and sneezing or who have diarrhea should not handle food.
FIFO First in First Out is a method of stock rotation. Newest product is placed at the back of the storage area and oldest product is placed at the front. By doing this, product can be used before it spoils or the freshness deteriorates.
HACCP Hazard Analysis Critical Control Point
Breaks down a recipe into steps and identifies critical control points and uses preventive measures at the most dangerous steps
HACCP allows the food handler to monitor and correct any concerns during the food handling process
Sanitation
Multi service articles, equipment and food contact surfaces must be washed and sanitized before and after use.
Floors, walls, ceilings, light fixtures and switches must be frequently cleaned and sanitized.
Garbage containers must be cleaned and sanitized on a regular basis.
Sanitizers used in food preparation include quaternary ammonium, chlorine bleach, and iodine. Vinegar is not a sanitizer.
1. Wet hands
2. Apply soap
3. Wash thoroughly and lather for a min 20 seconds
4. Rinse hands with clean water
5. Dry hands with paper towelWhen must a food service worker wash their hands?
6. Turn off taps with paper towel
You must wash your hands
In between jobs/changing jobs
After smoking, eating, using the bathroom, touching your face or hair, after using chemicals, after dishwashing, touching raw meat, coughing/sneezing/blowing your nose.
A correct food school uniform includes:
Hairnet-contains hair to prevent contaminating food/required by law
HAIRNETS MUST BE WORN PROPERLY
Apron-Prevents contamination of food from clothing, confines loose clothing that may be safety risk, barrier against burns etc, prevents stains on clothes
Close toed Shoes- Toes can be injured by falling objects (bruises, crushing from heavy materials, cuts from knives, burns from hot liquids
Limited jewelry / No nail polish-prevents contamination of food.
Handwashing Basins/Sinks
Sinks are required by legislation
They must only be used for handwashing-not for food prep or dishwashing
Handwashing stations must have the following items- hot and cold running water, soap and paper towels
Glove Use
Gloves do not replace hand washing
Gloves must be used properly in order to ensure safety
Gloves are NOT mandatory in Ontario when handling prepared foods
Gloves/Finger cots must be worn over bandaged cuts
Gloves must be replaced after each task
Gloves must be stored properly to avoid contamination.
Hygiene NO SMOKING!
Food handlers must wear headgear that confines the hair
Food handlers must wear clean clothing and change aprons often to ensure cleanliness.
Food handlers who are coughing and sneezing or who have diarrhea should not handle food.
FIFO First in First Out is a method of stock rotation. Newest product is placed at the back of the storage area and oldest product is placed at the front. By doing this, product can be used before it spoils or the freshness deteriorates.
HACCP Hazard Analysis Critical Control Point
Breaks down a recipe into steps and identifies critical control points and uses preventive measures at the most dangerous steps
HACCP allows the food handler to monitor and correct any concerns during the food handling process
Sanitation
Multi service articles, equipment and food contact surfaces must be washed and sanitized before and after use.
Floors, walls, ceilings, light fixtures and switches must be frequently cleaned and sanitized.
Garbage containers must be cleaned and sanitized on a regular basis.
Sanitizers used in food preparation include quaternary ammonium, chlorine bleach, and iodine. Vinegar is not a sanitizer.