NFSM 2017

NATIONAL FOOD SAFETY MONTH SEPT 2017

The Culture of Food Safety
• Week 1 - What Is Food Safety?
• Week 2 – Handwashing
• Week 3 - The Role Of Food Safety Training
• Week 4 - Time & Temperature Control

Week 1 - What Is Food Safety?
Learn about the basics of food safety and how to control the five
most common risk factors in your operation.
• Activity
• Poster

September 2017
Sponsored by
WHAT IS
FOOD SAFETY?
Working in the restaurant and foodservice industry is not easy. You have
responsibilities to your operation, your managers and coworkers, and your customers.
The best way to meet those responsibilities is to keep the food you serve safe and
build a foundation of food safety culture in your operation. To keep food safe,
it is important to control the five most common risk factors that can cause a
foodborne illness. The five risk factors and examples of each are listed below.
Week 1:
1. Purchasing food from
unsafe sources
• Cooking food in a
private home
4.Usingcontaminated
equipment
• Failing to wash, rinse, and
sanitize equipment and
utensils between uses
5. Practicing poor personal
hygiene
• Failing to wash hands correctly
• Coughing or sneezing on food
2. Failing to cook food
correctly
• Cooking food to the
incorrect internal
temperature
3. Holding food at incorrect
temperatures
• Holding hot food lower
than 135°F (57°C)
• Holding cold food higher
than 41°F (5°C)
©
2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe®
and the ServSafe logo are trademarks of NRAEF.
National Restaurant Association®
and arc design are trademarks of the National Restaurant Association.
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Safety
Culture
Food
The
of

Sponsored by
WHAT IS FOOD
SAFETY?
1.___________ Carlo served buttered noodles at 125°F (52°C) from a holding unit.
2.___________ Ashley plated salmon after using a thermometer to check its temperature of 135°F (57°C).
3.___________ Jasmine wore her uniform home but forgot to wash it before starting her shift.
4.___________ Jose formed burger patties on a cutting board and then used the same cutting board to
prepare Caesar salads.
5.___________ Alex purchased frozen chicken breasts from his friend who raises chickens and sells their
meat from his home.
6.___________ Fawzia answered her cell phone while cutting strawberries. After the call, she continued
slicing the strawberries for a fruit salad.
Week 1:
Safety
Culture
Food
The
of
Directions: Match the example to the correct risk factor for foodborne illness.
A Purchasing food from unsafe sources
B Failing to cook food correctly
C Holding food at incorrect temperatures
D Using contaminated equipment
E Practicing poor hygiene
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September 2017

Sponsored by
WHAT IS FOOD
SAFETY?
1.___________ Carlo served buttered noodles at 125°F (52°C) from a holding unit.
2.___________ Ashley plated salmon after using a thermometer to check its temperature of 135°F (57°C).
3.___________ Jasmine wore her uniform home but forgot to wash it before starting her shift.
4.___________ Jose formed burger patties on a cutting board and then used the same cutting board to
prepare Caesar salads.
5.___________ Alex purchased frozen chicken breasts from his friend who raises chickens and sells their
meat from his home.
6.___________ Fawzia answered her cell phone while cutting strawberries. After the call, she continued
slicing the strawberries for a fruit salad.
Week 1:
Safety
Culture
Food
The
of
Directions: Match the example to the correct risk factor for foodborne illness.
A Purchasing food from unsafe sources
B Failing to cook food correctly
C Holding food at incorrect temperatures
D Using contaminated equipment
E Practicing poor hygiene
©
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September 2017
C
B
E
D
A
E

Week 2 – Handwashing
• Handwashing is a critical aspect of food safety. Learn how to
properly wash your hands and prevent the spread of pathogens.
• Activity
• Poster
• Infographic
• Video: https://youtu.be/cchvfrY5AzA

September 2017
Sponsored by
Handwashing is the most important part of personal hygiene and is an
important part of an operation’s food safety culture. Correct handwashing is
critical to preventing the spread of pathogens such as Norovirus and Hepatitis A.
1. Wet hands and arms.
Using running, warm water.
4. Rinse hands and arms
thoroughly. Use running,
warm water.
5. Dry hands and arms.
Use a single-use paper
towel or a hand dryer.
2. Apply soap. Make sure
there is enough soap to
build up a good lather.
Follow the manufacturer’s
recommendations.
3. Scrub hands and arms
vigorously for 10 to 15
seconds. Clean the fingertips,
under fingernails, and between
fingers.
Make handwashing an
essential part of your
operation’s culture by:
• Modeling correct
behaviors
• Giving positive
reinforcement
• Identifying corrective
action
• Conducting training and
retraining when necessary
HANDWASHING
Week 2:
Follow the steps to wash your hands correctly.
©
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Safety
Culture
Food
The
of

September 2017
When it comes to personal hygiene, handwashing is one of the most important
steps in preventing the spread of pathogens and cross-contamination. It's also one of the
easiest steps! Food handlers must wash their hands before preparing food or working with clean
equipment and utensils. They must also wash their hands before putting on single-use gloves.
HANDWASHING
Using the restroom
Leaving and
returning to the
kitchen/prep areas
Clearing tables or
busing dirty dishes
Make sure to wash your hands
after the following activities
Safety
Culture
Food
The
of
Sponsored by
©
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Taking out the
garbage
Eating, drinking,
smoking, or chewing
gum or tobacco
Handling chemicals
that might affect
food safety
Handling money
Sneezing, coughing
or using a tissue
Touching the body or
clothing
Handling raw meat,
poultry, or seafood

Sponsored by
HANDWASHING
____________
____________
____________
____________
____________
Week 2:
Safety
Culture
Food
The
of
Directions: Number the handwashing steps in the correct order.
Scrub hands and arms
seconds.
Dry hands and arms.
Wet hands and arms.
Apply soap.
Rinse hands and arms
thoroughly.
©
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September 2017

HANDWASHING
____________
____________
____________
____________
____________
Week 2:
Safety
Culture
Food
The
of
Directions: Number the handwashing steps in the correct order.
Scrub hands and arms
seconds.
Dry hands and arms.
Wet hands and arms.
Apply soap.
Rinse hands and arms
thoroughly.
©
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September 2017
3
5
1
2
4
Sponsored by

Week 3 - The Role Of Food Safety Training
• Check out the many benefits of establishing food safety training in
your operation.
• Activity
• Poster

September 2017
Sponsored by
Training employees correctly is critical to the success of a restaurant. Not all
restaurant employees are trained on the same things. Some may be trained on
menu items and greeting customers while others may be trained on banquet
service. However, one area where all employees need training is food safety. All
employees, from managers to servers to cooks, need to be trained correctly in
food safety. This will help keep guests safe.
Week 3:
THE ROLE OF FOOD
SAFETY TRAINING
Correct food safety
procedures are
monitored and
followed.
Guests have a positive experience.
Food handlers
understand correct
hygiene.
The benefits of food safety training include the following.
Employees understand
the risks of unsafe
food.
Procedures are in place
and understood for safe
food preparation.
©
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Safety
Culture
Food
The
of

Sponsored by
THE ROLE OF FOOD
SAFETY TRAINING
Week 3:
Safety
Culture
Food
The
of
Directions: Answer the questions below about your own experiences with
food safety training.
1. How often do you receive food safety training at your operation?
2. How is food safety training delivered at your operation? _
For example: Self-study, online, or from a manager. What do you like the most about this delivery _
method, and what do you like the least about this delivery method?
3. Why is food safety training important to you?
4. Are there areas of food safety about which you would like to learn more?
©
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September 2017

Sponsored by
THE ROLE OF FOOD
SAFETY TRAINING
Week 3:
Safety
Culture
Food
The
of
Directions: Answer the questions below about your own experiences with
food safety training.
1. How often do you receive food safety training at your operation?
2. How is food safety training delivered at your operation? _
For example: Self-study, online, or from a manager. What do you like the most about this delivery _
method, and what do you like the least about this delivery method?
3. Why is food safety training important to you?
4. Are there areas of food safety about which you would like to learn more?
©
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September 2017
Instructor Note: Student answers will vary depending on their personal views and
the operations in which they work. Use these questions to encourage discussion.

Week 4 - Time Temperature Control
• Time temperature control is crucial to reduce pathogens in
food. Do you know the minimum internal cooking temperatures for
different food items?
• Activity
• Poster
• Infographic
• Video: https://youtu.be/x7ujUPbMkNw

September 2017
Sponsored by
Taking temperatures is a vital part of an operation’s food safety culture, because
the only way to reduce pathogens in food to safe levels is to cook the food to its correct
minimum internal cooking temperature. The temperature is different for each food item. Once
reached, you must hold the food at this temperature for a specific amount of time.
TIME
TEMPERATURE
CONTROL
• Poultry—including whole or
ground chicken, turkey, or duck
• Stuffing made with fish, meat,
or poultry
• Stuffed meat, seafood, poultry,
or pasta
• Dishes that include previously
cooked TCS ingredients
• Ground meat—including beef,
pork, and other meat
• Injected meat—including brined
ham and flavor-injected roasts
• Mechanically tenderized meat
•Ratites—includingostrichandemu
• Ground seafood—including
chopped or minced seafood
• Shell eggs that will be hot-held
for service
• Seafood—including fish,
shellfish, and crustaceans
• Steaks/chops of pork, beef,
veal, and lamb
• Commercially raised game
• Shell eggs that will be
served immediately
Make taking temperatures
an essential part of your
operation’s culture by:
• Having calibrated thermometers
readily available
• Modeling correct behaviors
• Giving positive reinforcement
• Identifying corrective action
• Conducting training and
retraining when necessary
165° (74°C) for
15 seconds
• Roasts of pork, beef, veal,
and lamb
145° (63°C) for
4 minutes
• Fruit, vegetables, grains (e.g.,
rice, pasta), and legumes (e.g.,
beans, refried beans) that will
be hot-held for service
135° (57°C) for
no minimum time
155° (68°C) for
15 seconds 145° (63°C) for
15 seconds
Minimum Cooking Temperatures
Safety
Culture
Food
The
of
Week 4:
©
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September 2017
Taking temperatures is a vital part of an operation’s food safety culture, because the
only way to reduce pathogens in food to safe levels is to cook the food to its correct minimum
internal cooking temperature. This minimum internal cooking temperature is different for each food
item. Once reached, you must hold the food at this temperature for a specific amount of time. Be sure
to check out our Week 4 materials to learn more about the specific time temperature requirements for
each food item.
TIME AND
TEMPERATURE
CONTROL
Keep TCS food outside of the danger zone
(410
F and 1350
F; 50
C and 570
C ):
• Pathogens grow within this temperature range.
• Pathogens grow more rapidly between
700
F and 1250
F; 210
C and 520
C.℃℃
• If food is held in this range for 4+ hours,
throw it out.
TCS food could be at risk of
temperature abuse if it is:
• Cooked to the incorrect internal
temperature.
• Held at the incorrect temperature.
• Cooled or reheated incorrectly.
Safety
Culture
Food
The
of
Sponsored by
©
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Avoid time-temperature abuse by practicing the following procedures:
• Ensure food handlers know which food items should be checked and how often.
• Equip each food handler with the correct thermometers.
• Record temperatures regularly and keep a written record of when the temperatures
were taken.
• Put the thermometer stem into the thickest part of the food.
• Calibrate, clean, and sanitize thermometers regularly.
• Establish procedures to limit the time food spends in the temperature danger zone
(e.g. limit the amount of food that can be removed from a cooler when prepping).
• Set a plan for when time and temperature standards are not met.

Sponsored by
TIME TEMPERATURE
CONTROL
Week 4:
Safety
Culture
Food
The
of
Directions: Write the correct minimum required cooking temperature next to
the food item.
____________
____________
____________ ____________
____________ ____________
Meat lasagna Cheeseburger
Cooked spaghetti Fried shrimp
Roast chicken Grilled pork chops
165°F (74°C) 155°F (68°C) 145°F (63°C) 135°F (57°C)
©
17061201 v.1707
September 2017

Sponsored by
TIME TEMPERATURE
CONTROL
Week 4:
Safety
Culture
Food
The
of
Directions: Write the correct minimum required cooking temperature next to
the food item.
____________
____________
____________ ____________
____________ ____________
Meat lasagna Cheeseburger
Cooked spaghetti Fried shrimp
Roast chicken Grilled pork chops
165°F (74°C) 155°F (68°C) 145°F (63°C) 135°F (57°C)
©
17061201 v.1707
September 2017
165°F (74°C)
165°F (74°C)
155°F (68°C)
145°F (63°C)
145°F (63°C)
135°F (57°C)

NFSM 2017

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