Food Safety…..Why?

1 in 4 Americans will have a foodborne disease each year. These outbreaks result in an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year. We want you and our FTD visitors to remain healthy.

Food Safety Requirements
1. Personal Hygiene

Health

20% of FOODBORNE ILLNESS outbreaks are caused from sickpeople working with food.

Do not come to work at the food tent if you are ill, including vomiting, diarrhea, have jaundice, sore throat with fever, or infected open, draining, or reddened skin wounds.

Personal Cleanliness

Hair Restraints-hat or hair net provided; hair that is long or falls forward must be tied back

Clean apronst-shirts provided (aprons disposable, shirts washed at night if working more than 1 day)

Closed toe shoes (no flip flops), no gum, tobacco, or cell phones in work area

No jewelry, rings, earrings or fake/polished nails

Come neat and clean…. we want to look good and keep contaminants out of the food we serve

Hand Washing

Bacteria & viruses are present all over our body and skin surfaces – even though you don’t see them- and live 2 or more hours on surfaces such as tables and things we touch

Hand washing best way to prevent food contamination

When to wash: before starting work; before putting on gloves , when returning to work after eating or using restroom, changing duties, and whenever hands become soiled

Wet hands, apply soap, scrub all hand & wrist surfaces, rinse, dry with paper towel, shut off faucet with towel (touching faucet with bare hand will contaminate your hands-start over)

Bare Hand Contact

Food workers must not handle READY-TO-EAT FOODS with bare hands

READY-TO-EAT FOODS include salads, sandwiches, pickles – all things we will prepare & serve

Wear gloves at all times when working with food in food tent; use long-handled tongs, spatulas and scoops when possible. Do not eat or drink in food prep area, only in break area.

Always wash your hands before putting on new gloves.

Gloves must be discarded: After sneezing or coughing, after touching hair or face, between handling raw foods and ready-to-eat foods, when an activity or workstation change occurs, whenever gloves are contaminated or torn. Eating, drinking, carrying out trash = contaminated.


2. Temperature Control

  • Hot foods must be kept above 135 degrees F (cooked burgers, bison, brats, hot dogs)
  • Cold food kept below 41 degrees F (milk, salad, turkey sandwiches)
  • Use thermometer to test food hourly
  • Sanitize probe before after each use with Alcohol Prep Pads

3. Sanitation & Cleaning

  • How to Make a Sanitizer Solution? Capful of bleach + gallon water = 100 PPM
  • Use test strips provided to check concentration
  • Store wiping cloths in solution; sanitizer solution used after washing and rinsing dishes
  • Change solution when dirty or every 4 hours

Barron County Farm Technology Days 2013