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Chuck Martin, MS, RS
Chuck Martin, MS, RS

Approximately 76 million foodborne illness cases and 5,000 deaths occur in the US each year. Foodborne illness has negative impacts on customer confidence and the food industry. The "HELP" concept should be followed to control factors that cause foodborne illness: proper handwashing; cleaning and sanitizing equipment; monitoring time and temperature abuse of foods; and maintaining personnel health and hygiene. Hands must be washed frequently and properly, equipment cleaned and sanitized, temperatures monitored, and sick employees should not handle food.

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Giant Food Stores, Inc Food Safety Training 1 Giant FoodGiant Food ?? Approximately 76Approximately 76 million illnessesmillion illnesses annuallyannually ?? ApproximatelyApproximately 5,000 deaths5,000 deaths annually.annually. How many illnesses occurHow many illnesses occur each year?each year?
Giant Food Stores, Inc Food Safety Training 2 What does foodborne illnessWhat does foodborne illness do to customer confidence?do to customer confidence? ?? Customer confidence isCustomer confidence is adversely effected whenadversely effected when a foodborne illness isa foodborne illness is reported.reported. ?? Foodborne illness has aFoodborne illness has a negative impact on foodnegative impact on food operators, employees,operators, employees, and the food industry asand the food industry as a whole.a whole. What are the factors thatWhat are the factors that contribute to foodborne illness?contribute to foodborne illness?
Giant Food Stores, Inc Food Safety Training 3 Use the HELP concept for control of theUse the HELP concept for control of the factors that causefactors that cause foodbornefoodborne illness.illness. HH - Hands must be properly washed.- Hands must be properly washed. EE - Equipment must be cleaned and sanitized.- Equipment must be cleaned and sanitized. LL - Look out for time/temperature abuse of foods- Look out for time/temperature abuse of foods PP - Personnel must be healthy with good hygiene- Personnel must be healthy with good hygiene Hands must be properly washed.Hands must be properly washed. ?? To prevent contaminationTo prevent contamination of foods.of foods. ?? To prevent contaminationTo prevent contamination of food contact surfaces.of food contact surfaces. ?? To prevent transmissionTo prevent transmission of disease causingof disease causing organisms by handorganisms by hand contact.contact. ?? To maintain good health.To maintain good health.
Giant Food Stores, Inc Food Safety Training 4 When are we required to wash our hands?When are we required to wash our hands? ?? After using theAfter using the restroom.restroom. ?? After eating orAfter eating or drinking.drinking. ?? After smoking.After smoking. ?? After coughing orAfter coughing or sneezing.sneezing. ?? After scratching headAfter scratching head or exposed skin.or exposed skin. HHELPELP ?? After breaks.After breaks. ?? After handling rawAfter handling raw foods.foods. ?? After handlingAfter handling garbage.garbage. ?? After cleaningAfter cleaning floors.floors. ?? Before foodBefore food preparation.preparation.
Giant Food Stores, Inc Food Safety Training 5 HHELPELP ?? Always wearAlways wear disposable glovesdisposable gloves when handling cookedwhen handling cooked or ready to eat foods.or ready to eat foods. ?? Change disposableChange disposable gloves when changinggloves when changing tasks.tasks. ?? Disposable gloves areDisposable gloves are not a substitute fornot a substitute for proper handwashing.proper handwashing. EEquipment must be cleaned andquipment must be cleaned and sanitized.sanitized. ?? At regular intervals during foodAt regular intervals during food preparation.preparation. ?? When switching from raw to cookedWhen switching from raw to cooked foods.foods. ?? When switching from one species of meatWhen switching from one species of meat to another.to another. ?? Before closing.Before closing.
Giant Food Stores, Inc Food Safety Training 6 Cleaning vs. SanitizingCleaning vs. Sanitizing ?? Cleaning is the physical removal of soilCleaning is the physical removal of soil and food particles from the surface ofand food particles from the surface of equipment and utensils.equipment and utensils. ?? Sanitizing is the treatment of a surfaceSanitizing is the treatment of a surface that has been previously cleaned tothat has been previously cleaned to reduce the number of disease causingreduce the number of disease causing organisms to a safe level.organisms to a safe level. HHEELPLP
Giant Food Stores, Inc Food Safety Training 7 HHEELPLP WashWash food contact surfaces in hotfood contact surfaces in hot soapy water with a clean brush orsoapy water with a clean brush or foodservice towel.foodservice towel. RinseRinse food contact surfaces in hotfood contact surfaces in hot clean water.clean water. SanitizeSanitize food contact surfaces byfood contact surfaces by immersing in a warm quaternaryimmersing in a warm quaternary ammonium solution for at least oneammonium solution for at least one minute.minute. HHEELPLP ?? Quaternary ammoniumQuaternary ammonium sanitizing solutions mustsanitizing solutions must be used at abe used at a concentration of 200concentration of 200 PPM.PPM. ?? Check concentrationCheck concentration with test strips daily.with test strips daily. ?? Report discrepancies toReport discrepancies to a manager immediately.a manager immediately. 200 ppm
Giant Food Stores, Inc Food Safety Training 8 LLook out for time/temperature abuse ofook out for time/temperature abuse of foods.foods. ?? Hot Foods must be heldHot Foods must be held above 140F.above 140F. ?? Refrigerated Foods mustRefrigerated Foods must be held below 40F.be held below 40F. ?? Foods must cool fromFoods must cool from 140F to less than 40F140F to less than 40F in 4 hours or less.in 4 hours or less. HEHELLPP ?? Check internalCheck internal temperatures with atemperatures with a clean and sanitizedclean and sanitized thermometer .thermometer . ?? Record internalRecord internal temperatures on thetemperatures on the temperature log.temperature log. ?? Report discrepancies toReport discrepancies to a manager immediately.a manager immediately.
Giant Food Stores, Inc Food Safety Training 9 HEHELLPP ?? Check internalCheck internal temperatures oncetemperatures once every 2 hours.every 2 hours. ?? Place deliveries inPlace deliveries in cooler immediately.cooler immediately. ?? Minimize foodMinimize food preparation time.preparation time. ?? Pre-chill allPre-chill all ingredients.ingredients. PPersonnel must be healthy with goodersonnel must be healthy with good hygiene.hygiene. ?? Keep a clean andKeep a clean and neat appearance.neat appearance. ?? Properly restrainProperly restrain hair.hair. ?? Do not eat orDo not eat or drink in fooddrink in food preparation areas.preparation areas.
Giant Food Stores, Inc Food Safety Training 10 HELHELPP ?? All cuts and burnsAll cuts and burns must be properlymust be properly bandaged andbandaged and covered.covered. ?? Do not handle foodsDo not handle foods with an infected cut orwith an infected cut or sore.sore. ?? Do not handle foodsDo not handle foods while experiencingwhile experiencing symptoms of illness.symptoms of illness. REVIEWREVIEW HH - Hands must be properly washed.- Hands must be properly washed. EE - Equipment must be cleaned and sanitized.- Equipment must be cleaned and sanitized. LL - Look out for time/temperature abuse of foods- Look out for time/temperature abuse of foods PP - Personnel must be healthy with good hygiene- Personnel must be healthy with good hygiene

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Helptrain2001

  • 1. Giant Food Stores, Inc Food Safety Training 1 Giant FoodGiant Food ?? Approximately 76Approximately 76 million illnessesmillion illnesses annuallyannually ?? ApproximatelyApproximately 5,000 deaths5,000 deaths annually.annually. How many illnesses occurHow many illnesses occur each year?each year?
  • 2. Giant Food Stores, Inc Food Safety Training 2 What does foodborne illnessWhat does foodborne illness do to customer confidence?do to customer confidence? ?? Customer confidence isCustomer confidence is adversely effected whenadversely effected when a foodborne illness isa foodborne illness is reported.reported. ?? Foodborne illness has aFoodborne illness has a negative impact on foodnegative impact on food operators, employees,operators, employees, and the food industry asand the food industry as a whole.a whole. What are the factors thatWhat are the factors that contribute to foodborne illness?contribute to foodborne illness?
  • 3. Giant Food Stores, Inc Food Safety Training 3 Use the HELP concept for control of theUse the HELP concept for control of the factors that causefactors that cause foodbornefoodborne illness.illness. HH - Hands must be properly washed.- Hands must be properly washed. EE - Equipment must be cleaned and sanitized.- Equipment must be cleaned and sanitized. LL - Look out for time/temperature abuse of foods- Look out for time/temperature abuse of foods PP - Personnel must be healthy with good hygiene- Personnel must be healthy with good hygiene Hands must be properly washed.Hands must be properly washed. ?? To prevent contaminationTo prevent contamination of foods.of foods. ?? To prevent contaminationTo prevent contamination of food contact surfaces.of food contact surfaces. ?? To prevent transmissionTo prevent transmission of disease causingof disease causing organisms by handorganisms by hand contact.contact. ?? To maintain good health.To maintain good health.
  • 4. Giant Food Stores, Inc Food Safety Training 4 When are we required to wash our hands?When are we required to wash our hands? ?? After using theAfter using the restroom.restroom. ?? After eating orAfter eating or drinking.drinking. ?? After smoking.After smoking. ?? After coughing orAfter coughing or sneezing.sneezing. ?? After scratching headAfter scratching head or exposed skin.or exposed skin. HHELPELP ?? After breaks.After breaks. ?? After handling rawAfter handling raw foods.foods. ?? After handlingAfter handling garbage.garbage. ?? After cleaningAfter cleaning floors.floors. ?? Before foodBefore food preparation.preparation.
  • 5. Giant Food Stores, Inc Food Safety Training 5 HHELPELP ?? Always wearAlways wear disposable glovesdisposable gloves when handling cookedwhen handling cooked or ready to eat foods.or ready to eat foods. ?? Change disposableChange disposable gloves when changinggloves when changing tasks.tasks. ?? Disposable gloves areDisposable gloves are not a substitute fornot a substitute for proper handwashing.proper handwashing. EEquipment must be cleaned andquipment must be cleaned and sanitized.sanitized. ?? At regular intervals during foodAt regular intervals during food preparation.preparation. ?? When switching from raw to cookedWhen switching from raw to cooked foods.foods. ?? When switching from one species of meatWhen switching from one species of meat to another.to another. ?? Before closing.Before closing.
  • 6. Giant Food Stores, Inc Food Safety Training 6 Cleaning vs. SanitizingCleaning vs. Sanitizing ?? Cleaning is the physical removal of soilCleaning is the physical removal of soil and food particles from the surface ofand food particles from the surface of equipment and utensils.equipment and utensils. ?? Sanitizing is the treatment of a surfaceSanitizing is the treatment of a surface that has been previously cleaned tothat has been previously cleaned to reduce the number of disease causingreduce the number of disease causing organisms to a safe level.organisms to a safe level. HHEELPLP
  • 7. Giant Food Stores, Inc Food Safety Training 7 HHEELPLP WashWash food contact surfaces in hotfood contact surfaces in hot soapy water with a clean brush orsoapy water with a clean brush or foodservice towel.foodservice towel. RinseRinse food contact surfaces in hotfood contact surfaces in hot clean water.clean water. SanitizeSanitize food contact surfaces byfood contact surfaces by immersing in a warm quaternaryimmersing in a warm quaternary ammonium solution for at least oneammonium solution for at least one minute.minute. HHEELPLP ?? Quaternary ammoniumQuaternary ammonium sanitizing solutions mustsanitizing solutions must be used at abe used at a concentration of 200concentration of 200 PPM.PPM. ?? Check concentrationCheck concentration with test strips daily.with test strips daily. ?? Report discrepancies toReport discrepancies to a manager immediately.a manager immediately. 200 ppm
  • 8. Giant Food Stores, Inc Food Safety Training 8 LLook out for time/temperature abuse ofook out for time/temperature abuse of foods.foods. ?? Hot Foods must be heldHot Foods must be held above 140F.above 140F. ?? Refrigerated Foods mustRefrigerated Foods must be held below 40F.be held below 40F. ?? Foods must cool fromFoods must cool from 140F to less than 40F140F to less than 40F in 4 hours or less.in 4 hours or less. HEHELLPP ?? Check internalCheck internal temperatures with atemperatures with a clean and sanitizedclean and sanitized thermometer .thermometer . ?? Record internalRecord internal temperatures on thetemperatures on the temperature log.temperature log. ?? Report discrepancies toReport discrepancies to a manager immediately.a manager immediately.
  • 9. Giant Food Stores, Inc Food Safety Training 9 HEHELLPP ?? Check internalCheck internal temperatures oncetemperatures once every 2 hours.every 2 hours. ?? Place deliveries inPlace deliveries in cooler immediately.cooler immediately. ?? Minimize foodMinimize food preparation time.preparation time. ?? Pre-chill allPre-chill all ingredients.ingredients. PPersonnel must be healthy with goodersonnel must be healthy with good hygiene.hygiene. ?? Keep a clean andKeep a clean and neat appearance.neat appearance. ?? Properly restrainProperly restrain hair.hair. ?? Do not eat orDo not eat or drink in fooddrink in food preparation areas.preparation areas.
  • 10. Giant Food Stores, Inc Food Safety Training 10 HELHELPP ?? All cuts and burnsAll cuts and burns must be properlymust be properly bandaged andbandaged and covered.covered. ?? Do not handle foodsDo not handle foods with an infected cut orwith an infected cut or sore.sore. ?? Do not handle foodsDo not handle foods while experiencingwhile experiencing symptoms of illness.symptoms of illness. REVIEWREVIEW HH - Hands must be properly washed.- Hands must be properly washed. EE - Equipment must be cleaned and sanitized.- Equipment must be cleaned and sanitized. LL - Look out for time/temperature abuse of foods- Look out for time/temperature abuse of foods PP - Personnel must be healthy with good hygiene- Personnel must be healthy with good hygiene