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Temporary Food Handler

Safety Training

Shaun Larsen
Field / Agricultural / Laboratory Safety Specialist
951.827.5747 Direct
951.827.5528 Office
951.827.5122 FAX
shaun.larsen@ucr.edu
http://ehs.ucr.edu
May I take your order?

{ Why are we here?


{ What’s scary about food?
{ Safe Food Handling
{ Temporary Food Permit Process
{ Questions
Why Are We Here?

{ Because food can make you sick


z 250 different things can make you sick:
{ Bacteria, Viruses, Parasites and Chemicals
{ 80% of time its bacteria

{ Almost 76 million illnesses, 325,000


hospitalizations, and 5,000 deaths
happens every year in the US.
Why Are We Here?

{ You can be held responsible


for negligence in a court of
law
What’s Scary About Food?

{ Most food comes, at no charge to


you, precontaminated with
biological thingies such as bacteria

{ Given the right conditions, the


bacteria can grow to levels that will
make your customers sick.
Non-Potentially Hazardous Food

{ Do not sustain microbial growth


{ Do not require special handling
techniques
{ Do not require special storage
equipment
{ Examples are pre-packaged foods,
such as cookies, candy bars, soda,
etc.
Potentially Hazardous Foods
{ Why hazardous?
{ Because these foods have what
bacteria need to grow:
{ Food

{ Acidity pH > 4.6


{ Time

{ Temperature

{ Oxygen

{ Moisture
How can we use FAT TOM?

{ We know what it takes for bacteria


to grow SO
z Let’s be sure bacteria do not get
comfortable by paying close attention
to temperature
The DANGER ZONE!
Why the Danger Zone?

{ Most foodborne illnesses are caused


by poor temperature control.
{ Remember 4 hours or less in the
Danger Zone
Safe Food Handling

{ Personal hygiene
{ Hand washing
{ Gloves
{ Preventing contamination
{ Washing stuff
Personal Hygiene

{ Hair net required for persons with


long hair
{ If you are sick, or think you may
have contagious disease, infection,
etc., do NOT work with or near the
food
{ 20% of all foodborne illnesses
caused by worker error
Hand washing
{ Wash hands, under nails, lower arms
(CAL H&S Code 114020):
z Prior to serving/preparing food
z When changing food prep tasks-raw chicken to
salad
z After using restroom, eating, drinking,
applying makeup, smoking, using tissue paper,
touching unclean body parts
z When in doubt-wash hands
{ Use warm water for 30 seconds
{ Use soap!
Hand Washing

{ You must have a place nearby to


wash your hands
{ You also will need the supplies:
z Soap, paper towels, antibiotic hand
cleaner
Gloves

{ Gloves must be worn (Cal H&S


Code 114020):
z At all times if employee has any cuts,
band aids, sores, rashes, artificial nails,
nail polish, rings, unclean finger nails
{ Single use gloves must be replaced
after removal or when they pose
risk of allowing food to become
contaminated (breakthrough)
Preventing Contamination
{ All food shall be kept free from
contamination (Cal H&S Code 114020a):
z Food must be covered and protected against
contamination, exposure to elements and ingress
of pests, etc. (Cal H&S Code 114319c2A)
z Always separate raw foods from cooked and
ready to eat foods
z Clean and sanitize food contact surfaces and
utensils, including hands, between food prep
tasks
z Keep ALL food items on table tops, OFF ground
level
Game Time!
More Prevention

{ All eating utensils are to be


disposable, single use only (plastic)
{ Ice for consumption must be kept
separate from ice used for
refrigerating (cooling) purposes (Cal
H&S Code 114318)
Washing Stuff
{ You must have a place to wash food
service utensils, if necessary
z Recommend bringing extra utensils, do
not end up having only single set in
case they get dirty
{ Three bucket system-soapy water,
clean water and then sanitizing
solution (100 ppm bleach)
z Wash, rinse, sanitize then air dry
{ Can take 15 to 30 minutes
If you feel the need to clean…….
Temporary Food Permit Process

{ Who needs a permit?


{ Where can I apply for a permit?
{ When is it due?
{ How do I fill it out?
{ Costs and permit length
{ Conditions of the permit
Who needs a permit?

{ If you are providing food to the


public, for free or for sale, you will
need a permit.

{ Not Sure?
z Give EH&S a call and ask
z 951-827-5528
Where can I get a permit?

{ Online
z www.ehs.ucr.edu
{ Come to EH&S building and pick up
a hard copy.
z Fill out and turn in
z Fax it – 951-827-5122
z Snail mail:
z UCR EH&S Riverside CA 92521-0306
Where is EH&S?

Building 241 on the campus map.

www.ucr.edu
When is the application due?

{ 1 week before the event

z We can’t decide – what now?


How do I fill it out?

{ Answer all questions completely and


include the details.
z Provide enough info so that we know
what you plan to do
z A phone number and email is needed
{ Need a contact in case of problems
{ Questions - Call EH&S
Costs and permit length

{ Non PHF - 5 bucks


{ PHF – 10 bucks

{ Permits are good for one day only


{ What about a three day event?
Conditions of permit

{ Approved food sources


{ Approved caterers
{ Permit posting
Approved Food Sources
{ All food offered for sale on UCR property
MUST be purchased from APPROVED
sources (Cal H&S Code 114312)
{ Approved sources are licensed/insured:
z Grocery/food stores
z Restaurants
z Vendors
z Caterers
What about cooking at home?

{ Positively, NO food of any kind,


either prepared or stored at home
for any length of time, is to be
brought to UCR and offered for sale
(Cal H&S Code 114312)
Approved Caterers
{ All food sale events being catered (on or off
site) must use vendor/caterer/restaurant
selected from the UCR Purchasing Pre-
Approved Caterer List.
z Questions, ask Sherri Anderson, Purchasing, at:
{ 951-827-3000

{ sherri.anderson@ucr.edu
{ http://www.matmgmt.ucr.edu

{ http://www.commons.ucr.edu
How do we get the food to the event?

{ On SAME day as food sale event, can


purchase food ingredients from approved
food source and prepare food at food sale
event location
{ RECOMMENDED-Order food from off site
approved food source and bring/have
delivered to food sale event location on
SAME day
{ Have food sale event catered by approved
food source
Permit Posting

{ You need to have permit posted and


clearly visible at your event.
Other stuff

{ Barbeques
{ Fire extinguishers
{ Training requirements
Barbeques

{ Must be propane
z No charcoal
{ No deep fat fryers

{ Questions: Call the Fire Marshal


z 951-827-6309
Fire extinguishers
{ If you have an open flame – you must
have an extinguisher
z Fire extinguisher provided, at no charge, by
UCR EH&S
z Must be returned back to UCR EH&S within 5
days of event end
z Late fee charge of $10.00
z Replacement fee of $24.00
{ Maintain 4 foot clearance around BBQ’s at
all times!
Training
{ All food sale events must have trained
person(s) present at all times while food
is present at event site
z Set up/preparation/serving
{ Recommend multiple persons from group
receive training
{ Training is valid for academic year only
z Fall-Winter-Spring-(Summer)
z Training does NOT have to be completed one
(1) week prior to food sale event!
Typical event set up
Questions?

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