A Volunteer s Guide to Safe Food Handling

Transcription

1 A Volunteer s Guide to Safe Food Handling Cooking for Crowds 1

2 Contents Introduction Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Appendix Why Risk It? The Causes of Foodborne Illness Controlling Conditions That Cause Foodborne Illness Safe Purchasing, Storage, Preparation, and Service for a Crowd Facilities and Equipment Planning and Conducting Safe Events Incorporating Food Safety Strategies in Your Organization s Kitchen BIGSTOCK JLPFIEFER Cooking for Crowds 3

3 Introduction The Cooking for Crowds curriculum is designed for use with nonprofit audiences that cook food for the public as part of food fundraisers. Although the target audiences traditionally do not have professional training in cooking large volumes of food for the public or access to commercial food service equipment, they do take great pride in serving their customers terrific tasting food. This curriculum is intended to show nonprofit groups the food safety risks that develop when cooking large volumes of food, and how to reduce those risks so that the food prepared by the group is both safe and delicious. While many of the food safety strategies recommended in this curriculum are similar to those used by commercial food establishments, they have been translated into practical methods to meet the specific needs of nonprofit audiences. For more Cooking for Crowds resources, visit extension.psu.edu/food-safety-and-processing/food-service-and-retail. Time and Temperature Guidelines All times and temperatures recommended throughout this curriculum are based on U.S. Department of Agriculture (USDA) consumer temperature guidelines. Due to the impracticality of cooling large volumes of food using the USDA consumer temperature guidelines, recommendations for cooling food are based on the Food and Drug Administration Food Code guidelines. BIGSTOCK IMAGEZEBRA Cooking for Crowds 5

4 6 Cooking for Crowds

5 Why Risk It? 1 NONPROFIT FOOD FUNDRAISERS are an excellent way to socialize with the community while earning money for organizational activities. Whether it s a chicken barbecue, church dinner, or hot dog sale, food fundraisers have several things in common: Preparation of food for the public Financial gain for the organization Community support Pride in serving great tasting food You and your organization have so much to gain from a successful food fundraiser. Conducting a successful food fundraiser includes ensuring the food you and your organization prepare and serve is safe for customers to eat. Don t risk your customers health or damaging the reputation of your organization s name. Follow the information in this guide to make your next food fundraiser enjoyable and safe. BIGSTOCK EYECANDIE Why Do You Need to Know about Food Safety? Whether you have volunteered at one food fundraising event or have been volunteering for years, there are several things you must keep in mind to have a safe and successful event. Foodborne Illness Does Occur Foodborne illness happens when a person becomes ill from eating food that contains a biological, chemical, or physical hazard. A foodborne outbreak occurs when two or more people experience the same illness after eating the same food. The Centers for Disease Control and Prevention estimates that 48 million people acquire a foodborne illness annually. Of these cases, about 128,000 people are hospitalized and 3,000 people die. Outbreaks of foodborne illness do occur at the local level, which we do not necessarily hear about in the news, as well as at nonprofit food events. Examples include an outbreak of salmonellosis that sickened more than 103 people at a church dinner because of chicken or pork that was time-temperature abused and a case where three people died as a result of eating food that was prepared in individuals homes and then not held at proper temperatures. Cooking for Crowds 7

6 nate food. There are many different types of pathogenic microorganisms, and each acts differently in food. See the table on the following pages for examples of each described below. Bacteria are found on raw food or added through the handling of food. If food is mishandled, any bacteria present will grow and multiply. Proper cooking will destroy bacteria, but freezing will not. Some bacteria produce bacterial spores. Spores may be thought of as bacteria that have a protective coating and normally do not grow in food. However, under specific conditions, spores can shed Microorganisms that cause foodborne illness TYPE OF MICROORGANISM DOES IT GROW IN FOOD? DESTROYED BY PROPER COOKING? EXAMPLES EXAMPLES OF FOOD ASSOCIATIONS PREVENTIVE STRATEGIES Bacteria Yes Yes Salmonella Salmonella in eggs Cool foods properly Campylobacter Campylobacter in chicken Shiga-toxin-producing Escherichia coli Clostridium perfringens Clostridium botulinum Shigella Bacillus cereus Vibrio Staphylococcus aureus Listeria monocytogenes Yersinia E. coli in ground beef C. perfringens in meats/gravies C. botulinum in homecanned foods Shigella on ready-toeat foods Bacillus cereus in rice Vibrio in shellfish S. aureus on handled food Listeria on ready-toeat foods Yersinia in pork Bacterial Spores No No C. botulinum spores C. botulinum spores in home-canned foods C. perfringens spores C. perfringens spores in meat gravy B. cereus spores B. cereus spores in cooked rice Cook foods to proper temperatures Clean and sanitize equipment and utensils Wash hands properly Ensure proper storage and holding temperatures Separate raw and cooked foods Cool foods properly Do not use home-canned foods at food fundraisers Clean and sanitize equipment and utensils Wash hands properly Ensure proper storage and holding temperatures Bacterial Toxins Yes (under optimal conditions, toxin is produced in food) No S. aureus toxin S. aureus toxin in handled food such as cooked meat, pastries, deli foods B. cereus toxin B. cereus toxin in cooked rice held at room temperature for hours C. botulinum toxin C. botulinum toxin in improperly homecanned foods Cool foods properly Ensure proper storage and holding temperatures Continued on the next page Cooking for Crowds 13

7 Thermometer Review (Adapted from the USDA Technical Paper on Kitchen Thermometers) 1. BIGSTOCK THAIPHOTO 2. ROBERT MCDONALD 3. ROBERT MCDONALD Types of Thermometers Digital (Thermocouple) Reaches and displays the final temperature the fastest within 2 to 5 seconds Can accurately read the temperature of thin food such as hamburger patties, pork chops, and chicken breasts Not designed to remain in the food while it is cooking; should be used near the end of the estimated cooking time to check for final cooking temperatures Can be calibrated for accuracy Digital (Thermistor) Can measure temperature in thin food as well as thick food Place the tip in the center of the thickest part of the food Not designed to remain in the food while it is cooking Digital thermocouple thermometer Not all can be calibrated; check the manufacturer s instructions Digital thermistor thermometer Bimetallic Measures the temperature of a food in about 15 to 20 seconds Not designed to remain in the food while it is cooking in the oven For accurate temperature measurement, the probe of the bimetallic-coil thermometer must be inserted the full length of the sensing area (usually 2 to 3 Bimetallic thermometer inches). If measuring the temperature of a thin food, such as a hamburger patty or boneless chicken breast, the probe should be inserted through the side of the food so that the entire sensing area is positioned through the center of the food. Some models can be calibrated. Check the manufacturer s instructions. Thermometer Calibration There are two ways to check the accuracy of a food thermometer. One method uses ice water, the other uses boiling water. Many bimetallic thermometers have a calibration nut under the dial that can be adjusted. Check the package for instructions. To use the ice water method, fill a large glass with finely crushed ice. Add clean tap water to the top of the ice and stir well. Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass. Wait a minimum of 30 seconds before adjusting. Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer with a suitable tool and turn the head so the pointer reads 32 F. For the boiling point method, insert the stem into boiling water. Without removing the stem from the water, hold the adjusting nut under the head of the food thermometer with a suitable tool and turn the head so the thermometer reads 212 F. Remember that water boils at a lower temperature in high altitude areas. Check with your local Cooperative Extension office for the exact temperature of boiling water in your area. Thermometer Use and Care As with any cooking utensil, food thermometers should be washed with hot, soapy water. Most thermometers should not be immersed in water. Wash carefully by hand and sanitize after each use. Most available food thermometers will give an accurate reading within 2 to 4 F. However, the reading will only be correct if the thermometer is placed at the proper location in the food. Insert the probe into the thickest part of the food and in two places to get an accurate internal temperature reading. Cooking for Crowds 23

8 40 Cooking for Crowds

9 Planning and Conducting Safe Events 6 THERE ARE MANY THINGS TO THINK ABOUT when planning a food fundraiser. A safe and successful food fundraiser has three elements: the food, the people, and the type of event. Properly planning each of the three elements will go a long way to reducing the risk of foodborne illness. USDA The Food Selecting a Menu with Food Safety in Mind In order to lower the risk of a foodborne outbreak, consider the type of food you buy and prepare. Be aware of the following foods: Time and temperature control for safety (TCS) foods. Proper handling is the only way to ensure TCS foods are safe to eat. Ready-to-eat (RTE) foods. When working with RTE foods, remember that there can be no bare-hand contact with the food and prevent cross-contamination. Other hazardous foods that should not be used at food fundraisers: Home-canned foods Home-processed wild game or non-commercially processed meat or poultry Unpasteurized cider Raw milk or raw milk products Home-prepared foods, except homemade baked goods that are non-tcs (for example, fruit pies, cakes and cookies, candy, and bread) The People Your Volunteers The volunteers who work at food fundraisers are an essential part of making the event safe and successful. All volunteers must understand the importance of food safety during purchase, storage, preparation, and service. Before your next food fundraiser, ask: Are the volunteers who will be preparing and serving the food at the fundraiser aware of food safety concerns related to cooking large volumes of food? Have they worked at a food fundraiser before? Will they follow the food safety guidelines for the event even though they may not practice the same food safety guidelines at home? Holding a short training session for the volunteers before the actual event may be necessary. Call your Penn State Extension county office, local health office, or the Pennsylvania Department of Agriculture office nearest you for a training session for you and your volunteers. The Community The success of a food fundraiser depends on community support. What types of people will you be serving? Will there be susceptible populations present in large numbers? Knowing the people you will be serving will allow you to take precautions to reduce the risk of foodborne illness. It is safest to assume someone from a susceptible population will attend your event. Cooking for Crowds 41

10 Pre-event Checklist Sub and Sandwich Sale TASK License Check to see if a food license is required to conduct a sub sale Purchasing Transport TCS foods in a cold storage container Separate raw and ready-to-eat (RTE) foods during transport Storage Adequate refrigerator space is available for TCS foods Cross-Contamination A central kitchen is available for sandwich assembly Appropriate types and numbers of food-grade containers are available Gloves are available for volunteers to use for sandwich assembly Cold Holding Equipment Appropriate cold holding equipment is available to store and/or transport subs Volunteers Volunteers have been trained in safe food handling practices Cleaning and Sanitizing Detergent and sanitizer are available for cleaning and sanitizing equipment and preparation areas Handwashing Soap, warm potable water, and paper towels are available for handwashing Insurance In the event of an outbreak, the organization has the appropriate insurance Water Safe water service is available TASK COMPLETED DATE COMPLETED SIGNATURE AND NOTES Cooking for Crowds 53

11 66 Cooking for Crowds

12 Appendix 8 A Food Safety Assessment of Your Organization s Food Fundraiser Fundraising Planning Form Record-Keeping Forms Blank Checklists Safe Food Handling Fact Sheets Resources BIGSTOCK URBANLIGHT Cooking for Crowds 67

13 This manual and educational program were prepared by Penn State Extension food safety specialists and associates and county-based educators, with assistance from members of the Pennsylvania Department of Agriculture s Food Safety Bureau. For additional information about Cooking for Crowds, visit extension.psu.edu/food-safety-and -processing/food-service-and-retail or contact the Penn State Extension office in your county. To find a Pennsylvania Department of Agriculture Regional office near you, go to extension.psu.edu Penn State College of Agricultural Sciences research and extension programs are funded in part by Pennsylvania counties, the Commonwealth of Pennsylvania, and the U.S. Department of Agriculture. Where trade names appear, no discrimination is intended, and no endorsement by Penn State Extension is implied. This publication is available in alternative media on request. The University is committed to equal access to programs, facilities, admission and employment for all persons. It is the policy of the University to maintain an environment free of harassment and free of discrimination against any person because of age, race, color, ancestry, national origin, religion, creed, service in the uniformed services (as defined in state and federal law), veteran status, sex, sexual orientation, marital or family status, pregnancy, pregnancy-related conditions, physical or mental disability, gender, perceived gender, gender identity, genetic information or political ideas. Discriminatory conduct and harassment, as well as sexual misconduct and relationship violence, violates the dignity of individuals, impedes the realization of the University s educational mission, and will not be tolerated. Direct all inquiries regarding the nondiscrimination policy to the Affirmative Action Office, The Pennsylvania State University, 328 Boucke Building, University Park, PA , aao@psu.edu, Tel (814) Produced by Ag Communications and Marketing The Pennsylvania State University 2018 Code AGRS M01/18nvo 84 Cooking for Crowds