S.T.R.E.T.C.H. Introduction Page 2. Instructions Page 3

Transcription

1 Index: S.T.R.E.T.C.H. Introduction Page 2 Instructions Page 3 Card Information Sheets Pages 5-41 Food Safety Sheets 1-11 Pages 5-27 Nutrition Sheets Pages Volunteer Management Sheets Pages Participant Worksheet Page 42

2 Introduction S.T.R.E.T.C.H. (Safety, Training, Resources, and Education to Combat Hunger) Emergency feeding programs come in a variety of sizes and operational styles. Some are large with full-time trained staff members. Many are small and operate mainly with volunteer help. Regardless of size or staffing, all emergency feeding programs share a common goal--providing safe, nutritious food to people who might otherwise go without. The STRETCH card and information system is a selfassessment tool used to: 1. help emergency food providers examine the strengths and weaknesses of their individual programs 2. encourage programs to set goals and priorities 3. provide information and education Included is a set of 18 cards, associated fact sheets, a worksheet, and a follow-up survey. Although this tool was designed to aid emergency feeding programs, it can also be used with retail, commercial, or occasional food preparation or service establishments. HTML-formatted versions, as well as, Adobe Acrobat (PDF) files are available for the STRETCH materials. The pdf files are identical in format to the original, printed materials and are preferable. If you do not have the free Acrobat Reader program, it is available for downloading from Adobe.

3 S.T.R.E.T.C.H. Instructions Introduction: Emergency feeding programs come in a variety of sizes and operational syles. Some are large with full-time, trained staff members. Many are small and operate mainly with volunteer help. Regardless of the size or staffing, all emergency feeding programs share a common goal of providing safe, nutritious food to people who might otherwise go without. The STRETCH card and information system is a self-assessment tool to: 1. Help emergency food providers examine the strengths and weaknesses of their individual programs. 2. Encourage programs to set goals and priorities. 3. Provide information and education. Objectives: 1. Using a set of STRETCH cards, the learner will assess the way his/her organization handles nutrition, food safety, and volunteer management issues and determine areas of strength and weakness within their program. 2. Based on their own assessment, the learner will select areas for improvement, set goals, and prioritize those goals. Facilitating the Activity: 1. Explain to the learners that the goal of the STRETCH activity is to help them examine their own organization and determine areas of strength and weakness in regard to the way they handle nutrition, food safety, and volunteer management issues. 2. Ask the learners to remove their STRETCH cards from the package. Explain that there are 18 cards. Each card is labeled with a category and a number in the upper right hand corner. Cards 1-11 deal with food safety, with nutrition, and with volunteer management. Each card consists of a heading, which indicates the general category covered by the card, an opening statement, and a series of questions. 3. Explain to the learner that they will sort through the card set 3 times. The first time through, the learner should read the heading on each card. Instruct the learner to set aside cards with a headline that does not pertain to their operation. For example, a program that distributes bags of canned or shelf-stable foods would set aside cards that deal with meal preparation and refrigerated or frozen foods. Once the learner has elimated all cards that do not apply to his/her operation, encourage them to look at each remaining card again. Encourage learners to read each of the questions on the cards and think about them. Instruct learners to keep those cards containing questions that they feel their organization handles inadequately. Discard cards containing questions the learner feels are adequately addressed by his/her organization. After completing the second step, the learner should be left with a series of cards that contain

4 areas that may need more thought or improvement. Encourage the learner to read each remaining card again and think about how each issue/problem area might be addressed. 4. Encourage learners to use the worksheet that follows to record the cards they have selected for improvement and to list goals and set priorities. Remind learners that some problems are more difficult/costly/time consuming to correct than others. Ask learners to divide goals into short and long term. 5. Direct learners to the STRETCH Information Sheets that correspond to the numbered cards they have selected for further work. Materials: See attached Adobe Document: Food Safety Cards 1-11 Nutrition Cards Volunteer Management Cards 16-18

5 Food Safety Information Sheet No. 1: Transportation and Distribution Keep It Clean! Transporting food in a dirty truck or van can lead to contaminated food, or the spread of filth or pests into your facility. Avoid these problems by: promptly wiping up spills sweeping out the truck or van before and after each use washing the truck or van regularly To be sure that these tasks are done regularly, keep a record! Keep It Cold Or Hot! Microorganisms that cause food poisoning or speed food spoilage grow rapidly in the "Danger Zone" between 40 and 140 F. Make sure to keep perishable foods at the proper temperature during transport to ensure safety and quality. Use a thermometer to check that the food stays at a safe temperature. cold foods below 40 F hot foods above 140 F (check with your State Health Department for the temperature regulations in your area as this can vary from state to state) frozen foods solidly frozen Depending on the length of your trip and the outside temperature, you will need to consider different options for keeping food at the right temperature. Here are some possibilities: To Keep Food Cold refrigerated truck or van ice chests Styrofoam coolers dry ice To Keep Food Hot ice chests Styrofoam coolers aluminum foil-wrapped containers newspaper-wrapped containers Your local health department or Cooperative Extension Office can help you determine the best procedure for your set of circumstances. Keep It Safe! Detergents, polishes, cleaning agents, insect and rodent repellents, and other chemicals are poisonous to people. Make sure these compounds can't spill or leak onto food by keeping chemicals separate from food. Remember: transport chemicals in containers which are used only for this purpose keep food well away from chemicals if you stack items to transport, put containers with chemicals on the floor and containers with food above. Keep It Apart! Ready-to-eat foods can become contaminated with food poisoning organisms if they come in contact with raw foods -- like meat or eggs. For instance, people have gotten sick from eating cantaloupe that

6 was stored underneath raw meat. Some juice from the meat dripped on the cantaloupe and the bacteria in the meat juice caused food poisoning. To avoid potential cross-contamination: transport raw and ready-to-eat foods in appropriate food-grade containers always keep ready-to-eat foods above raw foods to avoid contamination from drips thoroughly clean and sanitize containers used for raw foods before using for ready- to-eat foods.

7 Food Safety Information Sheet No. 2: Receiving Keep It Cold Or Hot! Microorganisms that can cause food poisoning grow rapidly in perishable foods that are not kept hot or cold enough. Perishable foods include meats and meat salads, pasta and potato salads, eggs and egg products, cooked rice, and dairy products. Make sure these foods are at a safe temperature when they arrive. Use a calibrated thermometer to check the temperature of incoming perishable food. To be safe, make sure that: COLD foods are below 40 F HOT foods are above 140 F (Check with your State Health Department for the temperature regulations in your area as this can vary from state to state.) Frozen foods are still solidly frozen If the temperature of the perishable food on arrival is between F or frozen food is not solidly frozen, use the following tables to help you decide what to do. Perishable Food Decisions Condition Time Action Cold Food Above 40 o F Hot Food Above 140 o F Less than 2 hours More than 2 hours Don't know Less than 2 hours More than 2 hours Don't know Refrigerate immediately Discard Discard Immediately reheat to above 165 o F or refrigerate Discard Discard Frozen Food Decisions Food Partially Frozen - some ice crystals Completely thawed - still cold (below 40 o F) Completely thawed - warm (above 40 o F) meat, poultry, fish refreeze cook and serve or cook and refreeze discard organ meats (liver, kidney, heart) use within 46 hours do not refreeze, cook and serve discard combination dishes (stews, casseroles, meat pies) cook and serve or cook and refreeze cook and serve discard dairy items (cream, cheese, butter) refreeze refreeze refreeze or refrigerate discard

8 produce (vegetables and fruit) freeze cook and serve or cook and refreeze discard juices refreeze refreeze discard baked goods refreeze refreeze serve Remember: Food that can make you sick may look, taste, and smell fine! If in doubt, throw it out! Can It! Your program may receive food from salvage, or other damaged products. Many of these products are safe to use, if the packaging is intact. If the packaging is not intact, microorganisms or other foreign material can get into the food and make people sick. Examine all incoming cans, bottles, and jars. Discard those that have any of the following defects: Swelling - swollen cans may be contaminated with microorganisms, or be the result of a chemical reaction. Either one can be hazardous. Sharp dents or dents on the seam - sharp dents may result in tiny pin holes, dents on either the top or side seam can damage the seam -- either type of damage can allow microorganisms to enter the can. Leaking - if liquid can get out, microorganisms can get in. Throw away any leaking cans or bottles. Severe or pitted rust - if you can feel dents when you run your finger over the rust on a can, there may be tiny holes in the metal. Discard any cans with pitted rust. Cans with surface rust that can be removed by rubbing are safe to use. Chipping - bottles or jars with chipped necks or threads could have glass in the food. Check It! Dirt, bugs and bacteria can quickly enter an open box making the food dangerous to use. Products in a paperboard carton, like those often used for pasta or cereal, may be acceptable even if they appear damaged, if the inner pouch is intact. Examine food packages and boxes. Open damaged cartons and check to see if the inner pouch is sealed. If the inner bag is punctured, discard the food. If the inner bag is intact, keep the food. Label It! It's easier to label and date incoming items than to wonder later, "How long has this been here?" When items are dated it's easy to remember the rule: "FIRST-IN, FIRST-OUT." Keep Them Out! The sight of a cockroach, mouse, rat, or bug brings a shudder to most people. They not only look ugly, they bring disease and germs with them. No matter how well you clean, insects and rodents can arrive at your facility inside bags and packages. When they invade, they are a real problem. Check incoming shipments for: roaches or ants roach egg cases mice or mouse droppings mealy worms other insects or rodents

9 It's easier to prevent a pest infestation than to get rid of them once they take over! If you do have a problem with insects or rodents contact a Licensed Professional for advice and eradication of the pests.

10 Food Safety Information Sheet No. 3: Refrigerator Storage Keep It Fresh! Perishable foods need immediate storage to reduce the chance of spoilage or the growth of food poisoning microorganisms. Wrap, label, date, and refrigerate raw meat, poultry and fish as soon as they arrive. Check fresh vegetables and fruit for brown spots and signs of deterioration before refrigeration. Use ripe produce first. Check often for any signs of spoilage. If you prepare meals at your facility, try to be flexible in your menu planning to accommodate a sudden surplus of fresh, rapidly ripening produce. For example, an excess of tomatoes could be made into tomato sauce for spaghetti, or deteriorating peaches into a cobbler. Keep It Cold! Perishables foods must be stored below 40 degrees F to keep harmful microorganism from growing. Put a thermometer in your refrigerator and check it regularly to ensure that the temperature remains between 32 and 40 degrees F. If your refrigerator temperature starts to rise, it may be due to one of the following: The control was bumped or changed -- reset the control and carefully monitor the temperature to make sure it returns to the safe zone. A large quantity of hot food was placed in the refrigerator -- separate large containers of hot food into smaller containers, consider quick-cooling in an ice bath prior to refrigerating. The refrigerator is malfunctioning -- check the electrical plug and the circuit breaker. If these are all right, call for service. To keep the food in the refrigerator safe until your unit is operating properly again: o add regular or dry ice and keep the door closed, or o transfer food to another unit Give It Air! Even the most efficient refrigerator will not keep food at the proper temperature without help. To ensure that your refrigerator operates properly, remember: Don't overload it! To maintain proper temperature, air must be able to circulate around the food. Package the food in small containers to help it cool rapidly. Keep door opening and closing to a minimum to keep cold air in and hot air out! Keep It Separate! Cross-contamination occurs when microorganisms from raw food contaminate ready-to-serve foods. It's safest to store ready-to-serve foods and raw foods in separate refrigerators. If your facility doesn't permit this luxury, be sure to: Store raw foods below ready-to-serve foods to avoid contamination from dripping or leaking. Cover, wrap, or package all food using food grade containers. Keep It Off The Floor! Dirt and germs can collect on the floor of a walk-in refrigerator. To protect the food from contamination and make cleaning the refrigerator easier, store food at least 6" off the floor. Use It First! No food can last forever, even if it is in the refrigerator. Use the following chart to determine maximum storage times for refrigerator and freezer storage. To minimize food spoilage, be sure to rotate food so that you use the oldest first. To help keep track: Store newer food behind older food. Label and date all items.

11 Remember to use foods on a "FIRST-IN, FIRST-OUT" basis. Cold Storage Chart Product Refrigerator (40 o F) Freezer (0 o F) Eggs Fresh, in shell Hardcooked 3 weeks 1 week Don't freeze Don't freeze well TV Dinners, Frozen casseroles 3-4 months Deli & Vacuum-Packed Products Egg, chicken, tuna, ham, or pasta salads Cold cuts 3-5 days 2 weeks, unopened 3-5 days, opened Don't freeze well 1-2 months Soups and Stews 3-4 days 3-4 months Hamburger, Ground and Stew Meats 1-2 days 3-4 months Bacon and Sausage Bacon Sausage, raw Smoked breakfast links, patties Hard sausage - pepperoni, jerky sticks 7 days 1-2 days 7 days 2-3 weeks 1 month 1-2 months 1-2 months 1-2 months Ham, Corned Beef Ham, canned Ham, fully cooked - whole Ham, fully cooked - half Ham, fully cooked, slices In pouch w/ juice, 5-7 days 6-9 months 7 days 3-5 days 3-4 days Drained, 1 month Don't freeze 1-2 months 1-2 months 1-2 months

12 Fresh Meat Beef Lamb Pork Veal Variety meats (tongue, brain, kidneys, liver, hear, chitterlings) 3-5 days 3-5 days 3-5 days 3-5 days 1-2 days 6-12 months 6-9 months 4-6 months 4-8 months 3-4 months Fresh Poultry Chicken or turkey, whole Chicken or turkey, pieces Giblets 1-2 days 1-2 days 1-2 days 1 year 9 months 3-4 months

13 Food Safety Information Sheet No. 4: Freezer Storage Keep It Frozen! Every time frozen food thaws a little, it loses quality. Further, food that is not solidly frozen may support the growth of some bacteria, like Listeria. Place frozen food in the freezer as soon as it arrives at your facility. If previously frozen food is not frozen when you receive it, use the following table to help decide what to do. Frozen Food Decisions Food Partially Frozen (some ice crystals) Completely Thawed - still cold (below 40 o F) Completely Thawed - warm (above 40 o F) meat, poultry, fish and shellfish refreeze cook and serve or cook and refreeze discard organs meats (liver, kidney, heart) use withine 48 hours, do not refreeze cook and serve discard combination dishes (stews, casseroles, meat pies) cook and serve or cook and refreeze* cook and serve discard dairy items (cream, cheese, butter refreeze refreeze or refrigerate discard produce (vegetables and fruit freeze cook and serve or cook and refreeze discard juices refreeze refreeze discard baked goods refreeze refreeze serve *Refreeze only those dishes containing raw ingredients. Do not refreeze previously cooked dishes. Keep It Solid! Freezing is one of the best ways to preserve the quality and flavor of food but the items must remain solidly frozen in your freezer. Even slight variations above 0 degrees F can damage food quality, especially for meat and fish. To protect and preserve food:

14 Set your freezer temperature below 28 F (the best temperature range is between -10 F and 0 F, if your freezer will maintain such a low temperature). Check the freezer temperature regularly and record the temperature in a log book. This will alert you if the freezer begins to malfunction. If your freezer temperature starts to rise, it may be due to one of the following: The control was bumped or changed -- reset the control and carefully monitor the temperature to make sure it returns to the safe zone. A large quantity of hot food was placed in the freezer -- separate large containers of hot food into smaller containers, consider quick-cooling in an ice bath prior to freezing. The freezer is malfunctioning -- check the electrical plug and the circuit breaker. If these are all right, call for service. To keep the food in the freezer safe until your unit is operating properly again: o add regular or dry ice and keep the door closed, o cover the freezer with blankets or quilts, o transfer food to another unit (note: if you don't have another unit available, you may wish to check with a local meat locker plant or your food bank to see if they can help you out with temporary freezer space.) Do you have a "back-up" power supply for your freezers in case of a power failure? If not, think about that NOW. Give It Air! Even the most efficient freezer will not keep food at the proper temperature without help. To help ensure that your freezer operates properly, remember: Don't overload it! To maintain proper temperature, air must be able to circulate around the food. Package the food in small containers to help it cool rapidly. Keep door opening and closing to a minimum to keep cold air in and hot air out! If you have a walk-in freezer, consider installing a plastic curtain to minimize cold air loss when the door is opened. Keep It Off The Floor! Dirt and germs can collect on the floor of a walk-in freezer. To protect the food from contamination and make cleaning the freezer easier, store food at least 6" off the floor. Use It First! No food can last forever, even if it is in the freezer. To maximize the quality of your food, be sure to rotate food so that you use the oldest first. To help keep track: Store newer food behind older food. Label and date all items. Remember to use foods on a "FIRST-IN, FIRST-OUT" basis.

15 Food Safety Information Sheet No. 6: Food Repackaging Wash Your Hands! Bacteria are everywhere. People who handle food can help keep harmful bacteria out of the food by practicing good personal hygiene. The first rule for repackaging is WASH YOUR HANDS! Bacteria that can cause illness are often present on hands and can be easily transferred to food. To prevent contamination, food handlers must wash their hands before beginning work, and after any of the following activities: Using the restroom Using a handkerchief or tissue Handling raw food -- particularly meat and poultry Touching areas of the body, such as ears, mouth, nose, or hair, or scratching anywhere on the body Touching any infected place on the body Touching unclean equipment and work surfaces, soiled clothing, or wash rags Smoking or using chewing tobacco Clearing away and scraping used dishes and utensils; performing kitchen cleaning operations Eating food or drinking beverages Proper hand washing greatly cuts down on the spread of germs and bacteria. To wash hands correctly you must do more than just splash and dry! Use the following procedure each time you wash your hands: Use liquid soap and hot water Wash for at least seconds Be sure to clean between fingers and under nails Rinse hands well Dry with a single use towel or hot air drier, where permissible. Turn faucet handle off with paper toweling Be sure that you don't recontaminate your hands after washing. For example, if you wash your hands in the bathroom, use a paper towel to open the door. That way you won't run the risk of picking up bacteria left by the last visitor. Keep It Covered! Bacteria can also be transferred to food from dirty clothes or from hair. Bacteria from soiled clothing can get into food when a worker touches his clothing and then touches food. Hair and dandruff can fall into food and contaminate it with large numbers of bacteria. Simple steps like bathing or showering before working with food can help. In addition, when repackaging food, you should: Wear clean clothes or a clean apron Wear a hair restraint or head covering (some acceptable hair restraints include: a clean hat or cap, hair net, headbands, or barrettes). Workers with a beard should wear a beard restraint. Clean And Sanitize It! Bacteria that cause food poisoning are everywhere. Cleanliness is absolutely essential in preventing foodborne illness. Even though you are busy, you must regularly wash, rinse and sanitize the work area, utensils, and pots and pans to control the spread of bacteria and microorganisms. It is particularly important to clean and sanitize surfaces and utensils between repackaging different food items to avoid cross contamination. Cleaning removes soil and food particles from a surface. Sanitizing reduces the number of microorganisms. Both steps are essential.

16 To Clean: Wash in hot water (120 F) Use a good detergent Use a brush or cloth to remove soil Rinse in clean water Air dry To Sanitize: Use commercial chemical sanitizing solution or chlorine bleach Follow manufacturer's instructions for use of commercial sanitizing solution. Use chlorine bleach according to the following table: Sanitizing with Chlorine Bleach To Sanitize: Mix: Use: Dry: Pots, pans, glasses, dishes, and utensils Tables, counters, food processing equipment 1/4 cup bleach 4 gallons warm water ( o F) 1 T bleach 1 gallon warm water ( o F Soak for 1 minute Apply solution Air dry Air dry Keep Foods Apart! Ready-to-eat foods can become contaminated with disease-causing microorganisms if they come into contact with raw foods -- like meat, poultry, and fish. To avoid potential cross-contamination during food repackaging it is very important to keep cooked and raw foods separate. Remember to: Store raw meat and poultry below ready-to-eat foods to avoid contamination from dripping juices. When storing or thawing raw meat, you may wish to place it on a tray or plate to contain any juice that drips. Use separate cutting boards for raw and ready-to-eat foods, or wash and sanitize cutting boards between foods. Never place cooked food back on the plate that held the raw food, unless it is washed and sanitized first. Thoroughly wash your hands each time you work with a different food. Keep It Cold Or Hot! Microorganisms that cause food poisoning or speed food spoilage grow rapidly in the "Danger Zone" between 40 and 140 degrees F. When repackaging perishable items, check the temperature regularly to be sure that: COLD foods stay below 40 F HOT foods stay above 140 F. Perishable food that has been in the temperature danger zone (between 40 and 140 F) for more than 2 hours may contain unsafe levels of microorganisms and should be discarded. Remember that the 2 hours are cumulative and include the sum of all the times the food was in the danger zone. For example, your facility serves roast chicken for dinner. The leftover chicken sits on the kitchen counter for 30 minutes before it is refrigerated. The next day, you remove the cooked chicken from the refrigerator to prepare chicken salad for sandwiches. It takes 30 minutes to make the chicken salad

17 and another 20 minutes tomake the sandwiches. You put the sandwiches back in the refrigerator until lunch time. Then the big plate of sandwiches is placed on a buffet table so that people can help themselves. An hour later, everyone has been served and the leftover sandwiches are returned to the kitchen. Although the chicken was never in the danger zone for more than an hour at a time, the total time in the danger zone is 150 minutes (2 1/2 hours). The leftover sandwiches should be discarded. Package It Properly! Materials and containers that are not specifically designed and tested for use with food may contain compounds that can be toxic, if they get into the food. Therefore, it's important to use only food-grade packages, wrappings, and/or containers for packaging or repackaging food. If you are using single use materials, make sure that they are clean and have been stored and handled properly to avoid contamination. If you are using reusable containers, be sure they have been thoroughly cleaned and sanitized. Selecting packaging materials that can also be used to reheat the food can be advantageous. No Smoking! When a food handler smokes, eats, or drinks while preparing or serving food, the food can become contaminated in a variety of ways. First, saliva can contaminate the handler's fingers when the cigarette, food, or drink is placed into or removed from the mouth. Bacteria in the saliva can then contaminate any food it contacts. Second, small droplets of saliva can be exhaled with cigarette smoke, thus spreading bacteria through the air. Third, ash and smoke from cigarettes can fall into the food. Smoking, eating, drinking, chewing gum, or tobacco should all be done in a designated area away from food. Keep Well! Certain diseases can be readily transmitted through food. Assign workers with any of the following illnesses or symptoms to non-food handling tasks or ask them to return to work when they are well. Salmonella typhi Shigella spp., Escherichia coli 0157:H7 Hepatitis A virus infection abdominal cramps diarrhea fever loss of appetite for 3 consecutive days vomiting jaundice boil or infected wound that is open or draining

18 Food Safety Information Sheet No. 7: Food Preparation Personal Habits Wash Your Hands! Food handlers must be fanatical when it comes to handwashing. Dirty hands, dirty fingernails and food are a hazardous combination. Bacteria that can cause illness are often present on hands and can easily be transferred to food. To prevent contamination, food handlers must wash their hands before beginning work, and after any of the following activities: Using the restroom Using a handkerchief or tissue Handling raw food -- particularly meat and poultry Touching areas of the body, such as ears, mouth, nose, or hair, or scratching anywhere on the body Touching any infected place on the body Touching unclean equipment and work surfaces, soiled clothing, or wash rags Smoking or using chewing tobacco Clearing away and scraping used dishes and utensils; performing kitchen cleaning operations Eating food or drinking beverages Proper handwashing greatly cuts down on the spread of germs and bacteria. To wash hands properly, you must: Use liquid soap and hot water Wash for at least seconds Be sure to clean between fingers and under nails Rinse hands well Dry with a single use towel or hot air drier, where permissible Turn faucet handle off with paper toweling Be sure that you don't recontaminate your hands after washing. For example, if you wash your hands in the bathroom, use a paper towel to open the door. That way you won't run the risk of picking up bacteria left by the last visitor. Keep It Covered! Bacteria can also be transferred to food from dirty clothes or from hair. Bacteria from soiled clothing can get into food when a worker touches his clothing and then touches food. Hair and dandruff can fall into food and contaminate it with large numbers of bacteria. Simple steps like bathing or showering before working with food can help. In addition, when repackaging food, you should: Wear clean clothes or a clean apron Wear a hair restraint or head covering (some acceptable hair restraints include: a cleanhat or cap, hair net, headbands, or barrettes). Workers with a beard should wear a beard restraint. Clean And Sanitize It! Bacteria that cause food poisoning are everywhere. Cleanliness is absolutely essential in preventing foodborne illness. Even though you are busy, you must regularly wash, rinse and sanitize the work area, utensils, and pots and pans to control the spread of bacteria and microorganisms. It is particularly important to clean and sanitize surfaces and utensils between preparing different food items to avoid cross contamination. Cleaning removes soil and food particles from a surface. Sanitizing reduces the number of microorganisms. Both steps are essential. To Clean: Wash in hot water (120 F) Use a good detergent

19 Use a brush or cloth to remove soil Rinse in clean water Air dry To Sanitize: Use commercial chemical sanitizing solution or chlorine bleach Follow manufacturer's instructions for use of commercial sanitizing solution. Use chlorine bleach according to the following table: Sanitizing with Chlorine Bleach To Sanitize: Mix: Use: Dry: Pots, pans, glasses, dishes, and utensils Tables, counters, food processing equipment 1/4 cup bleach 4 gallons warm water ( o F) 1 T bleach 1 gallon warm water ( o F Soak for 1 minute Air dry Apply solution Air dry Keep Well! Certain diseases can be readily transmitted through food. Assign workers with any of the following illnesses or symptoms to non-food handling tasks or ask them to return to work when they are well. Salmonella typhi Shigella spp. Escherichia coli 0157:H7 Hepatitis A virus infection abdominal cramps diarrhea fever loss of appetite for 3 consecutive days vomiting jaundice boil or infected wound that is open or draining No Smoking! When a food handler smokes, eats, or drinks while preparing or serving food, the food can become contaminated in a variety of ways. First, saliva can contaminate the handler's fingers when the cigarette, food, or drink is placed into or removed from the mouth. Bacteria in the saliva can then contaminate any food it contacts. Second, small droplets of saliva can be exhaled with cigarette smoke, thus spreading bacteria through the air. Third, ash and smoke from cigarettes can fall into the food. Smoking, eating, drinking, chewing gum, or tobacco should all be done in a designated area away from food.

20 Food Safety Information Sheet No. 8: Food Preparation Keep It Apart! Raw foods, particularly meats, poultry, and fish, are often contaminated with microorganisms. If ready-to-eat foods come in contact with raw foods, or the juice from raw foods, they can become contaminated with disease-causing microorganisms. Microorganisms can also be transfered from one food to another by hands, utensils, or equipment. This transfer of microorganisms is called crosscontamination. To avoid potential cross-contamination during food preparation it is very important to keep everything clean and to keep cooked and raw foods separate. Remember to: Store raw meat and poultry below ready-to-eat foods to avoid contamination from dripping juices. When storing or thawing raw meat, you may wish to place it on a tray or plate to contain any juice that drips. Use separate cutting boards for raw and ready-to-eat foods, or wash and sanitize cutting boards between foods. Never place cooked food back on the plate that held the raw food, unless it is washed and sanitized first. Thoroughly wash your hands each time you work with a different food. Keep It Safe Harmful microorganisms can hitch a ride from one food to another on contaminated hands, utensils, or equipment. These nasty fellows can also get from one food to another by direct contact between foods or in juice that drips from one food onto another. Since raw foods contain an abundance of microorganisms that can cause food poisoning, think of raw foods as the enemy and you as the vigilante. The way you handle these raw foods will determine the safety of the final product -- the meal you serve your guests. An easy way to avoid cross-contamination when slicing, chopping or cutting food is to: Keep one cutting board for raw meat and a different one for cooked meat and vegetables If you only have one cutting board available, thoroughly wash and sanitize the board between each food item. To Wash: Use hot soapy water Use a brush or cloth to remove soil Rinse in clean water Air dry To Sanitize: Use a solution of 1/4 cup bleach to 4 gallons of warm water Soak for 1 minute Air dry Keep It Clean! Fresh produce, like fruits and vegetables, can have surface dirt, bacteria, and pesticide residues on them. To remove these contaminants, wash all fresh produce before serving. To clean fruits and vegetables: use clean running water rub with a vegetable brush air dry

21 Do not use detergents, soaps, or disinfectants! These products are unnecessary and may be harmful. Cook It Well! Your best friend when you cook meat is a meat thermometer. Proper cooking will kill the bacteria present in meat and your thermometer will show you when the internal temperature has reached the safe zone. Check the following chart for correct cooking temperatures for meat. Be sure to insert the tip of the meat thermometer into the thickest part of the meat, avoiding fat, bone, or gristle. For poultry, insert the tip into the thick part of the thigh next to the body. Cooking Temperatures for Meat Type of Meat Internal Temperature ( o F) Ground Meat Turkey, chicken Veal, beef, lamb, pork Fresh Beef, Veal, Lamb & Pork Medium Well Done Poultry Chicken, Turkey Turkey Breasts, Roasts Thighs, Wings Cook until juice runs clear Ham Fresh (raw) Fresh (fully cooked) Shoulder Cook meat completely without interruption. Partial or interrupted cooking often produces conditions that can encourage bacterial growth. Also, be sure the cooking temperatures in a conventional oven is at least 325 F.

22 Food Safety Information Sheet No. 9: Thawing Food Thaw It Right! Freezing food prevents most bacteria from multiplying but it does not kill them. Bacteria present on a food before it is frozen can rapidly multiply once the product thaws. Some foods can be cooked straight from the frozen state, like hamburger patties. Remember that it will take longer for frozen food to cook than it will for thawed food. You will generally need to cook frozen meat 1 1/2 times the length of time required for the same cut when thawed. Many foods cook better if they are thawed first. The way you thaw frozen food can prevent or encourage the growth of bacteria. Thawing perishable foods on the counter is unacceptable. Because the outside of the product will reach room temperature long before the inside thaws, potentially hazardous microorganisms on the surface can have plenty of time to multiply to dangerous levels. To safely thaw frozen food, use one of the following methods: Thaw in the refrigerator. This is the safest way but you must plan ahead since it can take 2 or 3 days to thaw large casseroles or pieces of meat. Place the food in a watertight plastic bag and submerge in cold water. Change the water every 20 minutes. Thaw in the microowave following the manufacturers' instructions. Because of the uneven heat produced in the microwave, food defrosted in microwave must be cooked immediately after thawing. The larger the item, the longer it will take to thaw. Plan ahead to allow food to thaw safely. REMEMBER: Never thaw perishable food on the counter!

23 Food Safety Information Sheet No. 10: Food Service Wash Your Hands! Food handlers must be fanatical when it comes to handwashing. Dirty hands, dirty fingernails and food are a hazardous combination. Bacteria that can cause illness are often present on hands and can easily be transferred to food. To prevent contamination, food handlers must wash their hands before beginnin work, and after any of the following activities: Using the restroom Using a handkerchief or tissue Handling raw food -- particularly meat and poultry Touching areas of the body, such as ears, mouth, nose, or hair, or scratching anywhere on the body Touching any infected place on the body Touching unclean equipment and work surfaces, soiled clothing, or wash rags Smoking or using chewing tobacco Clearing away and scraping used dishes and utensils; performing kitchen cleaningoperations Eating food or drinking beverages Proper handwashing greatly cuts down on the spread of germs and bacteria. To wash hands properly, you must: Use liquid soap and hot water Wash for at least seconds Be sure to clean between fingers and under nails Rinse hands well Dry with a single use towel or hot air drier, where permissible Turn faucet handle off with paper toweling Be sure that you don't recontaminate your hands after washing. For example, if you wash your hands in the bathroom, use a paper towel to open the door. That way you won't run the risk of picking up bacteria left by the last visitor. Keep It Covered! Bacteria can also be transferred to food from dirty clothes or from hair. Bacteria from soiled clothing can get into food when a worker touches his clothing and then touches food. Hair and dandruff can fall into food and contaminate it with large numbers of bacteria. Simple steps like bathing or showering before working with food can help. Remember to: Wear clean clothes or a clean apron Wear a hair restraint or head covering (some acceptable hair restraints include: a clean hat or cap, hair net, headbands, or barrettes). Workers with a beard should wear a beard restraint. Keep It Cold Or Hot! Microorganisms that cause food poisoning or speed food spoilage grow rapidly in the "Danger Zone" between 40 degrees and 140 degrees F. Make sure that food remains at the proper temperature during service to ensure safety and quality. Use a thermometer to check that the internal temperature of the food being served stays at a safe temperature. cold foods below 40 degrees F hot foods above 140 degrees F (check with your State Health Department for the temperature regulations in your area as this can vary from state to state) The following suggestions will help you keep food at the proper temperature during service:

24 Divide large pans of food into smaller pans. Place one pan on the service table at a time. Keep the remaining pans in the refrigerator or the oven. Replace as necessary. (Never add fresh food to a partially empty pan, bacteria in the old food will quickly contaminate the fresh food. Replace the entire pan.) Use a steam table or chaffing dishes with Sterno to keep food hot. Keep cold foods on a bed of ice. Keep It Protected! Covering the food between clients serves a double purpose, it not only keeps contaminants from falling into the food, it also keeps the food at the correct temperature by retaining heat or cold. Choose serving dishes with lids, or cover with aluminum foil. Clean And Sanitize It! Bacteria that cause food poisoning are everywhere. Cleanliness is absolutely essential in preventing foodborne illness. Even though you are busy, you must regularly wash, rinse and sanitize the work area utensils, and pots and pans to control the spread of bacteria and microorganisms. Cleaning removes soil and food particles from a surface. Sanitizing reduces the number of microorganisms. Both steps are essential. To Clean: Wash in hot water (120 F) Use a good detergent Use a brush or cloth to remove soil Rinse in clean water Air dry To Sanitize: Use commercial chemical sanitizing solution or chlorine bleach Follow manufacturer's instructions for use of commercial sanitizing solution. Use chlorine bleach as follows: Sanitizing with Chlorine Bleach To Sanitize: Mix: Use: Dry: Pots, pans, glasses, dishes, and utensils 1/4 cup bleach 4 gallons warm water ( o F) Soak for 1 minute Air dry Tables, counters, food processing equipment 1 T bleach 1 gallon warm water ( o F Apply solution Air dry Keep Well! Certain diseases can be readily transmitted through food. Assign workers with any of the followingn illnesses or symptoms to non-food handling tasks or ask them to return to work when they are well.

25 Salmonella typhi Shigella spp. Escherichia coli 0157:H7 Hepatitis A virus infection abdominal cramps diarrhea fever loss of appetite for 3 consecutive days vomiting jaundice boil or infected wound that is open or draining

26 Food Safety Information Sheet No. 11: Leftovers Divide! The best way to deal with leftovers is not to have any. Since leftovers are a fact of life in most food service operations they can serve a useful purpose for another meal if they are properly handled. They can, however, be the breeding ground for the bacteria which cause food poisoning if improperly handled. Since you cannot see, smell or taste bacteria, following safe food handling rules will diminish the chance of bacteria survival. Remember that to grow and multiply bacteria need four things: Source: Microorganisms are everywhere. To help keep harmful microorganisms out of food, keep everything clean and avoid cross-contamination. Food: Microorganisms grow best in warm moist foods, like meat, cooked rice, and pasta. Take extra care with these foods. Temperature: Microorganisms grow rapidly in the Danger Zone between 40 degrees and 140 degrees F. To keep microorganisms from growing, keep cold food cold and hot food hot. Time: In 2 hours microorganisms can multiply to dangerous levels. Never leave perishable food in the danger zone for more than 2 hours. To keep leftovers safe: Wash your hands before handling leftovers and use clean utensils and surfaces. efrigerate or freeze leftovers in covered shallow (less than 2 inches deep) containers within 2 hours after cooking. Refrigerators and freezers are designed to compensate for the addition of a few temporarily hot foods without allowing other foods to warm up. If you are adding a large quantity of hot foods to the refrigerator or freezer, or if you don't have appropriate small containers to divide a large quantity of food into, quick chill the food in an ice bath before refrigerating. To do this: place the pot of hot food in an ice bath stir the food often replace the ice as it melts place the cooled food into the refrigerator or freezer immediately Refrigerate! Refrigerate or freeze leftovers immediately after your food service ends. Debone large pieces of meat or poultry and divide them into smaller portions. Leave airspace around containers or packages to allow circulation of cold air and help ensure rapid, even cooling. Date leftovers so they can be used within a safe time (see chart below). Remove stuffing from meat or poultry before refrigerating or freezing. Product Refrigerator (40 o F) Freezer (0 o F) Soups and Stews 3-4 days 2-3 months Hotdogs (opened package) 1 week In freezer wrap, 1-2 months Lunch meat (opened package) 3-5 days In freezer wrap, 1-2 months Cooked meat and meat dishes 3-4 days 2-3 months Gravy and meat broth 1-2 days 2-3 months Fried or plain chicken pieces 3-4 days 4 months

27 Cooked poultry dishes 3-4 days 4-5 months Poultry pieces covered with broth, gravy 1-2 days 6 months Chicken nuggets, patties 1-2 days 1-3 months Reheat! Some bacteria produce spores which are resistant to heat and cold. These spores may become vegetative cells during the cooling and storage associated with leftover foods. Leftovers must be heated to at least 165 F to ensure that these bacteria, and any other contaminants, in the food are killed before service. Before serving, cover and reheat leftovers to 165 F. Reheat soups, sauces, gravies and other "wet" foods to a rolling boil. Follow the manufacturers instructions when reheating leftovers in a microwave oven. If in doubt, throw it out. Discard out-dated, obviously spoiled, or possibly unsafe leftovers in a garbage disposal or in tightly wrapped packages that cannot be consumed by people or animals. Don't mix leftovers with fresh food. Reheat once and then discard.

28 Food Safety Information Sheet No. 12: Meal Programs Follow the Pyramid! Adequate food and a healthful diet are important to people of all ages. A good diet can help people feel well and function at their peak in the short term, and can reduce the risk for chronic diseases, such as heart disease, certain cancers, diabetes, stroke, and osteoporosis. The Dietary Guidelines for Americans, published by the U.S. Department of Agriculture, provide advice for food choices that promote health and prevent disease. They are designed for healthy Americans over 2 years old. To meet the Dietary Guidelines for Americans, most calories in a diet should come from grain products, vegetables, fruits, lowfat milk products, lean meats, fish, poultry, and dry beans. Fewer calories should come from fats and sweets. Use the Food Guide Pyramid as a guide to planning the meals served in your facility.

29 Food Groups and Serving Sizes Food Group (servings/day) Example of Food What is a Serving Size? Grain Products (6-11) Bread Cereal Rice, Pasta 1 slice of bread 1 oz. ready-to-eat 1/2 cup cooked cereal, rice or pasta Vegetables (3-5) Raw leafy vegetables Other vegetables - cooked or raw Vegetable juice 1 cup 1/2 cup 3/4 cup Fruits (2-4) Apple, Banana, Orange Chopped, cooked, or canned Fruit Juice 1 medium 1/2 cup 3/4 cup Milk (2-3) Milk, Yogurt Natural Cheese Processed Cheese 1 cup 1 1/2 oz. 2 oz. Meat & Beans (2-3) Meat, Poultry, Fish Dry Beans Eggs Nuts 2-3 oz. 1/2 cup 1 egg = 1 oz. meat 2 T peanut butter or 1/3 cup nuts = 1 oz. meat Fats, Oils, & Sweets Use in moderation Moderate! French fried potatoes seem to appeal to us more than plain boiled potatoes, but in planning meals for your program, guard against too many fried foods. Some dietary fat is needed for good health but studies show that a diet high in fat can contribute to heart disease. Consider the fat content of foods when planning your menu. Try to provide meals that provide no more than 30% of calories from fat. The following tips may help: Limit the amount of fat used in cooking Drain fat from food before serving Offer skim or low-fat milk for drinking Vary your cooking techniques, for example, if you are serving french fried potatoes, consider baking the fish instead of frying it.

30 Offer pretzels, baked potato chips, or baked tortilla chips instead of fried snack foods. Sweets are also popular foods. Most of us have a sweet tooth and satisfy it with pastries, cookies, candy and cakes. Although tasty, these foods contain lots of calories, but few vitamins, minerals or fiber. When planning your menu, limit these high calorie, low nutrient foods. Consider using some of the following foods as dessert items instead of traditional cakes and cookies. Fresh fruit and nuts Frozen fruit juice bars Fruit flavored yogurt Sherbet, ice milk, or frozen yogurt Eat a Variety of Foods! Since no single food can supply all the nutrients needed in a balanced diet, the first dietary guideline is "Eat a variety of foods." When planning your menu, try to ensure that foods with different flavors, textures and colors are available at each meal. Include foods from all groups within the Food Guide Pyramid and vary your menu whenever possible. Be flexible and creative so that you can incorporate unusual foods and foods that need to be used immediately into your meals. For example, cut the bad spots out of over-ripe fruit, like apples and peaches, and fold the good fruit into muffins, cobbler, or biscuits. Special Needs! Different segments of the population have different nutritional needs. For example, women and children need to eat more calcium-rich foods to ensure the healthy bones needed throughout their life cycle. Young children, teenage girls and women of child-bearing age require iron-rich foods to maintain an adequate level of iron. Older people may have difficulty chewing and have smaller appetites. Diabetics, recovering alcoholics, persons with heart disease, and others with special diseases or conditions may also have special dietary requirements or restrictions. Although it is neither possible nor reasonable to create a menu that will satisfy the requirements of everyone, some care in planning and providing a variety of foods will give your guests an opportunity to select an appropriate diet for their individual needs.

31 Food Safety Information Sheet No. 13: Food Pantries Follow the Pyramid! Adequate food and a healthful diet are important to people of all ages. A good diet can help people feel well and function at their peak in the short term, and can reduce the risk for chronic diseases, such as heart disease, certain cancers, diabetes, stroke, and osteoporosis. The Dietary Guidelines for Americans, published by the U.S. Department of Agriculture, provide advice for food choices that promote health and prevent disease. They are designed for healthy Americans over 2 years old. To meet the Dietary Guidelines for Americans, most calories in a diet should come from grain products, vegetables, fruits, lowfat milk products, lean meats, fish, poultry, and dry beans. Fewer calories should come from fats and sweets. Use the Food Guide Pyramid as a guide when providing food for your guests.