REQUIRED TRAINING

Safe Food Handling

2015
Self-Study
 Safe Food Handling 2015

Introduction
Who is this course for?

This course is intended for any Chartwell staff member who may come into contact with food at any
time at work.

How is Food Safety Regulated?

Provincial legislation requires that any employee that comes into contact with food intended to be
served to the public must understand and follow guidelines. These guidelines outline specifics around
food storage, handling, display, cooking temperatures, holding, employee hygiene practices,
maintenance of equipment and tools used in the handling and preparing of food and dishwashing
practices.

Provincial Regulatory Bodies

Province Legislation
Alberta Alberta Food Regulation Public Health Act
British Columbia Food Premises Regulation, Public Health Act
Ontario Food Premises Regulation & Food Safety Protocol, Ontario Public Health
Standards
Quebec Food Products Act

The Public Health Inspector routinely inspects properties to ensure adherence to regulations and that
those who handle or serve food understand expectations and guidelines. Inspections will produce a pass
or fail report and certificate. Where improvements are necessary, the General Manager and Food
Services Manager will collaborate to resolve any concerns.
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The importance of food safety

Why is food safety important?

Ingesting foods that have been contaminated can cause serious health problems. Contamination may
arise from chemical exposure, exposure to micro-organisms such as e-coli, bacteria such as
staphylococcus or salmonella. The spread of these bacteria and pathogens can often be prevented
through careful human behaviour. Cuts on hands, coughing, sneezing and improper hand washing can
all lead to the spread of contamination.

Food borne illness may arise also due to physical hazards such as glass or metal shavings or other foreign
objects being ingested.

Children and the elderly, particularly those with chronic illness are the most susceptible to food borne
illness (food poisoning).

Food borne illness symptoms can include:

• gastro-intestinal flu like symptoms (nausea, headache, vomiting, abdominal cramps, fever/chills)

• diarrhea (may be bloody)

• may occur 2 to 36 hours; some 2 to 10 days after consuming the food or beverage

Which may lead to:

• Serious illness or death of a resident

• Legal action

• Bad publicity = loss of residents and revenue

• Sick employees = lost wages and staffing shortages

• Fines

Allergies

Food allergies can be mild to very severe. Residents are requested to provide a physician’s note
confirming any true allergies. Residents may request and should be supplied an ingredient list to help
identify any allergens. It is important to note that we cannot guarantee an allergy free environment.
Please refer to the kitchen charts for a list of residents and their allergies.
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Your role handling food safely

How can you stop the spread of food borne illness?

People are the most common cause of food contamination. Harmful organisms can be found all over
your body. If you are sick or have an infection it is your responsibility to report it to your manager right
away and avoid contact with food and food preparation surfaces.

Shower or bathe daily, wash your hair often and brush your teeth before coming to work. Wear a hair
net to cover all hair and keep a beard neatly trimmed. Wash your hands and arms before working with
food. Avoid touching your face or hair while at work and remember to cough/sneeze into your elbow
or a tissue.

Keep nails short since bacteria can settle into crevices between long nails and fingers. Skip the manicure
and remove nail polish since polish may flake off into food when you least expect it.

It is advisable to change into a clean set of clothes for work and change back into street clothes at the
end of your shift.

Jewellery is not advisable while working and please remember to cover any cuts with a bandage and
disposable glove.

Be sure to wash your hands for at least 20 seconds before and after handling food, when switching from
one food to another, after visiting the washroom, sneezing, coughing, handling money, after breaks and
smoking. Gloved hands pick up bacteria too so change gloves frequently.
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Critical Control Points

The following food preparation components contribute to minimize or eliminate potential hazards.

Reheating
Cooking/
Thawing
Temperature

Holding Critical Cleaning

Control
Points

Cross
Cooling
contamination

Leftovers Storage

Cleaning

By definition, cleaning is the removal of visible food particles. Sanitization takes it one step further by
eliminating certain bacteria to reduce germs to a safe level to prevent the spread of disease. Sanitization
is an important step because harmful pathogens are not visible.

To prevent cross contamination follow the tips below for cleaning/washing:

• Wash all fruit and produce prior to use – remove outer core

• Wash lids of canned foods before opening

• Wash and sanitize can opener blade & thermometers before and after every use

• Disassemble small appliances immediately after use, wash and sanitize as per manufacturer’s
cleaning instructions

• Wash and sanitize the refrigerator, other kitchen appliances including gaskets, as indicated

• Wash and sanitize all food surfaces (cutting boards, counter tops) per use
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Sanitizing

What needs to be sanitized?

 WORK SURFACES

 EQUIPMENT

 CUTTING BOARDS – KNOW THE COLOURS

 HAND WASH DISPENSERS

 HAND TOWEL DISPENSERS

 HAND SANITIZERS

Separating

The second main component of a safe food environment is separation. This includes separating clean
from dirty and cooked from raw.

Raw juices can spread bacteria that can cause food borne illness therefore a separate cutting board,
utensils, containers or plates must be used when handling raw meat, poultry and seafood. Clean and
sanitize these items after each use. To also avoid cross contamination keep raw foods separate from
other food while storing, preparing and serving.

Store raw meat, poultry and seafood at the bottom of the refrigerator under other foods. Use
containers that are large enough to prevent raw juices from dripping onto other foods. Wash and
sanitize containers and utensils that were in contact with raw food.

Cutting boards are available in numerous colours depending on the food you are preparing. Please refer
to this guide to remember the colours that correspond to each food type.

BAKERY & DAIRY

COOKED FOODS
FISH & SEAFOODS
VEGETABLES & FRUITS
RAW POULTRY & CHICKEN
RAW MEATS
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Temperature

Temperature pertains to several different facets of food preparation and food serving. Food poisoning
can result from time and temperature abuse during storage and preparation of potentially hazardous
foods which include:

Raw and cooked meat Casseroles containing meat

Dairy products Seafoods
Salads and cut melon Cooked rice and pasta
Foods containing eggs, beans, nuts or other proteins Sandwiches and pizza

Proper cooking is necessary to ensure harmful bacteria like E. coli, Salmonella and Listeria are killed. The
only way to ensure food is properly cooked is to use a probe thermometer to check a safe internal
temperature has been reached. Be sure to calibrate the thermometer in ice water.

Avoid the Danger Zone (4˚C - 60˚C/40˚F - 140˚F)

• Keep hot food above 60˚C (140˚F)

• Keep cold food below 4˚C (40˚F)

• Food should not remain in the Danger Zone for more than 2 hours

• Take temperature of all high risk food at least once during production and again
at point of service

Cooling/Thawing

It is never safe to cool items at room temperature. Cooling is to be done in the refrigerator. To
accelerate the cooling process you can do the following:

• cut large items into smaller pieces or divide larger batches into
smaller batches
• place soups into a shallow pan, keep items loosely covered until it
is adequately cooled
• stir foods frequently
• place items in an ice bath
 Safe Food Handling 2015

All hot foods must be cooled to 20˚C or less within two hours and reach a final internal temperature of
4˚C within the next four hours.

Never thaw food at room temperature. Instead thaw food on the bottom shelf of the refrigerator, as
part of the cooking process ( unless it is meat or a casserole), or in the microwave according to the
directions. Food thawed in the microwave must be consumed immediately afterwards.

Holding

Holding foods properly keeps prepared foods in the safe temperature zone until they are served.

Hot holding

When hot holding in a steam table, chafing dish, double boiler or hot box, warm the equipment to the
proper temperature before adding the food. Once the food is holding stir it frequently to ensure a
steady temperature. Keep the temperature at 60 ˚C or higher. Never mix raw with cooked food and do
not hold hot food for more than two hours.

Cold holding

Cold holding is keeping previously cooked food or food not to be cooked below 4 ˚C. When holding on
ice ensure the entire bowl is wrapped in the ice; never put food directly on ice. Do not hold cold food
for more than two hours. To keep hazardous foods safe hold salads, sandwiches or anything containing
dairy-based ingredients in the refrigerator until served.

Leftovers

Leftovers can harbour harmful bacteria so it is important to handle them properly. Always use a clean
container to hold leftovers and keep different kinds of leftovers separate. Refrigerated leftovers must
be used by their prescribed shelf life as per Health Canada guidelines. Date leftovers to help identify
contents and use before end of shelf life. Since prevention begins with you, always wash your hands and
sanitize all utensils, dishes and work surfaces before and after handling leftovers.

Reheating

Any over produced foods can be used within 24 hours of preparation as long as the item is cooled and
stored properly. Leftovers should be reheated to an internal temperature of at least 74 ˚C. Gravies,
soups and sauces need to reach a full rolling boil during reheating. Any food that has left the kitchen or
been reheated once, as well as mixed salads, cannot be kept as leftovers and should be thrown away.
 Safe Food Handling 2015

Food Storage and Pest Control

Dry storage

Dry storage items should be kept in a clean, well-ventilated, well lit pantry. To avoid contamination by
pests keep the items away from the walls and six inches off the floor. Store dry items in original
containers when possible. For bulk storage use labelled containers with tight fitting lids. Never store
cleaning supplies or chemicals in the same storage area as food. Check to ensure there is no overhead
drip or condensation.

Floors, shelving, tops of cans and boxes should be routinely cleaned. Always clean and air dry (upside
down) bins and containers before refilling. Stock should be rotated using the FIFO “first in, first out”
principle to ensure older product is used first.

Refrigerator/Freezer storage

Check the temperature twice daily to ensure the refrigerator temperature is at or below 4 ˚C and the
freezer is at or below -18 ˚C. Do not overload the fridge or freezer as cool air must circulate freely.
Store food in shallow containers and keep food wrapped in air-tight packages that are labeled and
dated. To avoid contamination clean the refrigerator and freezer regularly.

Tip – place a second thermometer inside the refrigerator and freezer as the thermometer installed on
the appliance may not be accurate.
Safe Food Handling 2015
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Pest Control

• Inspect all incoming goods & refuse items if evidence of pests exists

• Contact a pest control specialist or the food supplier if evidence of pests exists

• Maintain standardized cleaning schedules & monitor for pest infestation

• Remove garbage throughout the day; keep lids on garbage can at all times

• Seal holes, repair damaged screens and doors

• Contaminated food must be discarded

• Contact a pest control specialist for use of appropriate chemicals

Dishwashing

• Follow these steps for proper dishwashing:

• Separate clean and dirty dishes
• Wash hands when going from the dirty to clean end of the dishwasher
• Air dry items thoroughly before putting away
• Dish carts and dish buckets must be cleaned and sanitized after every meal
• Always follow the dishwasher manufacturer’s operation manual and supplier’s instructions for
chemical concentrations
• Log wash and rinse temperatures three times per day
 High temperature machines – wash water 60-70 ˚C/rinse water 80-90 ˚C
 Low temperature machines – dependent upon chemicals used
• Clean dishwasher daily including jets and strainers
• Ensure the MSDS book is updated and maintained with all chemicals used

Hand dishwashing – three well sink

Sink 1 Sink 2 Sink 3

Washing with soap and water Rinsing with water Sanitizing
45˚C/113˚F 45˚C/113˚F 77˚C/171˚F
(2 minutes)

Dishes and glasses used by ill residents must be handled separately, washed and sanitized immediately.
In the case of epidemic illness, isolation procedures must be followed including the use of disposable
trays, dishes and cutlery.

Always remember to wash and sanitize sinks daily.

 Safe Food Handling 2015

Prevent contamination during food service

Avoiding food contamination and preventing food borne illness goes beyond the kitchen and into the
dining room. The following guidelines will help to minimize the spread of illness.

• Clean and sanitize all contact surfaces in the dining room regularly
• All cutlery, used and unused, that is on a table must be cleaned after service
• Any served items such as condiments, except unopened packaged goods, should be thrown
away
• Never touch the food contact area of dishes, cutlery, cups and glasses
• Always remember to wash your hands/discard disposable gloves after removing dirty dishes

To avoid cross contamination in the dining room one staff member should clear dirty dishes and another
staff member should clean. Alternatively one staff member could remove dirty dishes with one hand
and provide clean dishes with the other.

Buffet considerations

• Buffets require some special attention to ensure food items are kept safe.
• Prepare food in small batches and replenish frequently
• Use a clean serving dish every time buffet is re-stocked
• Never add new food to dishes already in use
• Provide serving utensils for every dish, including finger foods, to prevent contamination
between guests
 Safe Food Handling 2015

Name: Date:

Test your knowledge

Please complete the following skill check questions and submit to your Food and Beverage Manager.

Please circle  your answer selection.

1. You must prepare 200 ham sandwiches for later service. You should:
a. Make them all at one time and then place in refrigerator.
b. Make them all at one time then cover and leave on the counter.
c. Make several at a time, cover, then refrigerate.
d. Make several at a time, cover and leave on the counter.

2. Seeing a cockroach in daylight usually means you:

a. Have very few cockroaches.
b. Have no rodent issues.
c. Are a good cook.
d. Have a large number of cockroaches.

3. Which one of the following practices will best help to prevent food borne illness?
a. Stop smoking.
b. Wearing an apron.
c. Washing your hands frequently.
d. Wearing a hairnet.

4. If you have hot food that you want to refrigerate:

a. First cool it in the freezer.
b. Put food in the refrigerator to cool.
c. Leave food out on the stove overnight.
d. Cool food in ice water, place in shallow containers then refrigerate.

5. Food Safety is the responsibility of

a. The chef only.
b. Only those who work in the kitchen.
c. All those who come into contact with food intended to be served to the public.
d. Federal legislation.

6. People who are very young or are already weak or ill are seriously threatened by food borne illness
because they:
a. Cannot take strong medicine
b. Cannot tell the doctor what is wrong with them
c. Cannot fight off the disease very well
d. Are unable to file lawsuits
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7. Food borne illness is expensive because of:

a. Loss of customers
b. Lawsuits from those who are ill
c. Fines issued through the courts
d. All of the above

8. Dirt, broken glass, and staples from packaging are classified as:
a. Chemical hazards
b. Bacterial hazards
c. Physical hazards

9. Moist, high protein foods on which bacteria can grow most easily are called:
a. Potentially hazardous foods
b. Contaminated
c. Unfit for children, elderly and hospital patients
d. Require pasteurization

10. Gloves prevent the passing of bacteria:

a. True
b. False

11. The organisms which cause food borne illness outbreaks are:
a. Parasites
b. Pathogens
c. Chemicals
d. Bacteria
e. All of the above

12. If a customer has a food allergy and asks for the ingredients of a specific menu item, you should:
a. Ask the customer for written proof that they have food allergies
b. Advise them to eat something else
c. Provide them with the ingredient list
d. Advise the customer that the information is confidential

13. The correct colour of cutting board to use for cutting raw meat is:
a. Brown
b. Yellow
c. Red
d. Blue
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14. To avoid the DANGER ZONE use a:

a. Hammer
b. Sink with water
c. Timer
d. Probe thermometer

15. Which conditions do bacteria need to live and grow

a. High protein food
b. Moisture
c. Warm temperature
d. All of the above

16. Freezing food at -18°C (0°F) will:

a. Kill bacteria
b. Stop bacteria from growing
c. Slow down bacterial growth
d. Remove toxins in the food

17. A food borne intoxication such as Staphylococcus can be caused by:

a. Toxins produced by the bacteria

b. Infected cuts, burns or boils
c. Coughing and sneezing into food
d. All of the above

18. How could a salad be contaminated?

a. When it contains un-refrigerated, cooked rice.
b. When it includes a dressing made with raw eggs.
c. When the vegetables are not washed.
d. All of the above

19. When a shipment of food arrives, employees should:

a. Put everything away and inspect it later.
b. Inspect only the potentially hazardous foods.
c. Inspect all foods right away before storing them.
d. Stack it neatly on the dock and inspect it within 12 hours.
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20. If you have hot food that you want to refrigerate:

a. First cool food in the freezer.
b. Put food in the refrigerator to cool.
c. Leave food out on the stove overnight.
d. Cool food in ice water, place in shallow containers then refrigerate it.

21. To thaw frozen food

a. Leave on the counter overnight in a drip-proof container.
b. Place under running water in the sink fully submerged.
c. Place on bottom shelf of refrigerator covered.
d. Microwave on low for 10 minutes but be sure to use within 5 days.

22. Why do you refrigerate potentially hazardous foods?

a. To prevent them from becoming contaminated with bacteria.
b. To slow down the reproduction of bacteria that may be in them.
c. To destroy any pathogens.
d. All of the above.

23. After service when clearing tables

a. Separate used from unused utensils so the unused utensils can be reused
b. Place all dishes in the tray for washing
c. Collect uneaten meals to store in the refrigerator
d. Cover all buffet food items for later

24. Washrooms must have the following items:

a. Hot and cold running water
b. Soap in a dispenser and paper towels
c. An exhaust fan removing air to the outside
d. All of the above

25. What should be washed and sanitized each day?

a. Cutting boards
b. Sinks
c. Equipment used in the preparation of food
d. All of the above
e. a. and b. only

Score: / 25

Reviewed By: _________________________________