Food Safety Training Modules

&
Public Recognition Program
© 2004 City of Madison, Wisconsin
May be copied for non-profit use only

City-County Building, Room 507

210 Martin Luther King Jr. Blvd
Madison, WI 53703
608-243-0330
[Link]
Introduction
Safe Food Crew
An In-House Food Employee Training and
Public Recognition Program

Congratulations on your participation in the Safe Food Crew program! With

generous funding provided by the Food and Drug Administration and with outstanding
participation from the Madison Safe Food Advisory Committee, Public Health – Madison
and Dane County has developed this unique program to train food employees. We
appreciate the opportunity to bring this exciting new program to you.

The Food Code requires the designated Person in Charge of all food establishments to
ensure that employees handle food safely at all times. Unfortunately, many operators
cannot afford to send employees to outside trainings, even if the trainings are cost-free.
It is also difficult for them to train staff in-house because they do not have appropriate
training materials and experience with training methods. The feedback we received from
restaurant operators has provided the impetus for the Safe Food Crew program.

Using the Safe Food Crew program in your establishment will provide you with the
following benefits:

• A training program intended for use in your establishment, by you

• An easy-to-use curriculum available online at [Link]
• Fifteen modules focused on the most critical food safety areas
• Flexible - designed to be done in short sessions, one topic at a time
• Relevant training for new and experienced employees
• Updated when changes are made to the Food Code
• Available in English and Spanish
• Free train-the-trainer sessions to help you get started*
• A public recognition program for establishments that complete and maintain the
training curriculum*
• Well-trained staff that is able to safely handle food
*Currently available only in Madison and Dane County, WI

Program Contact:
Beth Cleary, Public Health Sanitarian, Leadworker
Public Health – Madison and Dane County
Office: 608-243-0330 / FAX: 608-266-4858
E-mail: safefoodcrew@[Link]
Website: [Link]

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 1

ACKNOWLEDGEMENTS
Public Health – Madison and Dane County
210 Martin Luther King Jr. Blvd., Room 507
Madison, WI 53703-3346
(608) 243-0330

Management Team
Kathryn N. Vedder, MD, MPH Director/Health Officer
Muriel Nagle, MSN Director of Community Health Division
Tommye Schneider, RS Director of Environmental Heath & Labs Division

Project Team
Anne Becker, Public Health Sanitarian
James Blackmore, Public Health Sanitarian
Beth Cleary, R.S., Public Health Sanitarian, Leadworker
Randall Holveck, R.S., Public Health Sanitarian
Duane Jackson, R.S., Public Health Sanitarian, Leadworker
Bonnie Kinney, Public Health Sanitarian
Stefanie Moccero, R.S., Public Health Sanitarian
Bibiana Populin, Public Health Translator
Valerie Reiter, R.S., Public Health Sanitarian
Tommye Schneider, R.S., Director of Environmental Health & Labs Division
Douglas Voegeli, R.S., Environmental Health Services Supervisor

City of Madison Document Services

Julie Blome, Leadworker
Teresa Austin
Julie Kaufmann

Madison’s Safe Food Advisory Committee*

Susan Bulgrin, Culver's Frozen Custard, 2102 W. Beltline Hwy.
Michael Cook, Capitol Centre Foods, 111 N Broom St.
Melanie Horzuesky, Bluephies, 2701 Monroe St.
Scott Faulkner, The Edgewater Hotel, 666 Wisconsin Ave.
Phil Wiedenbeck, Copps Food Center, 3650 University Ave.
Nantana Lamart-Slatter, SukhoThai, 1439 Regent St.
Jack Miller, former owner, Miller's Eats and Treats, 120 N. Fairchild St.
Wally Borowski, Paisan’s, 80 University Square
Jim Mason, Fire Glazed Ham, 722 S. Gammon

*A Sub-Committee of the Madison Public Health Commission

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 2

Table of Contents

INTRODUCTORY INFORMATION AND MATERIALS:

Trainer’s Guide ..................................................................................................... 4
Motivating Employees to Learn ............................................................................ 7
Recognition Program............................................................................................ 8
Training Verification Log....................................................................................... 9
Trainer’s Evaluation Form .................................................................................. 10
Certificate of Completion .................................................................................... 12
Employee Attendance Record ............................................................................ 13
Application for Recognition Program .................................................................. 14
Glossary Terms .................................................................................................. 15
Videos ................................................................................................................ 17
Module Resource List......................................................................................... 18

MODULES:
Module 1: Handwashing ............................................................................ M1-1
Module 2: Employee Illness ...................................................................... M2-1
Module 3: Food Handling Techniques-Avoiding Bare Hand Contact ........ M3-1
Module 4: Utensil Washing-Manual and Mechanical ................................ M4-1
Module 5: Personal Hygiene ..................................................................... M5-1
Module 6: Thermometers .......................................................................... M6-1
Module 7: Safe Cooking ............................................................................ M7-1
Module 8: Reheating ................................................................................. M8-1
Module 9: Hot and Cold Holding ............................................................... M9-1
Module 10: Safe Cooling .......................................................................... M10-1
Module 11: Date Marking .......................................................................... M11-1
Module 12: Safe Handling of Raw Animal Foods ...................................... M12-1
Module 13: Safe Storage of Raw Animal Foods ....................................... M13-1
Module 14: Food Surface Sanitizing ......................................................... M14-1
Module 15: Foodborne Illness ................................................................... M15-1

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 3

Trainer’s Guide
The Safe Food Crew program is designed to help you train food handlers on the
most important food safety topics. The program’s curriculum consists of fifteen training
modules. The modules can be presented in any order you choose, so you can teach the
modules most relevant to your establishment.

Key Points:

ƒ Easy-to-use with step-by-step prompts for the trainer

ƒ Simple, conversational language aimed at the food handler
ƒ Up-to-date food safety information
ƒ Training material for various learning styles
ƒ Hands-on activities
ƒ Pre and Post quizzes to help measure training effectiveness and success
ƒ Short, fifteen minute training sessions for busy managers

The trainer should plan on some preparation time before presenting a module. This
should include reading the module and the glossary terms. Understanding how the
modules have been formatted and how the materials should be used will help the trainer
to be well organized for the presentation. We recommend following the module format
as closely as possible to provide the most accurate information to your staff. We have
included short Pre and Post quizzes to administer to all trainees just prior to and
immediately after the training. These quizzes are a way for our department to assess
employee knowledge, training needs and training effectiveness. Trainers are asked to
submit Pre and Post quizzes to the Public Health Department after the training.
Trainers in Madison and Dane County, WI may benefit by attending a free train-the-
trainer session. Check our website at [Link] for updated information
for train-the-trainer sessions. All modules include the following sections and trainer
prompts:

Overview (first page of every module)

TRAINER: Read this page ahead of time to prepare for teaching the module.
The overview page is for the trainer. It includes:

ƒ Topic objectives
ƒ Time needed for instruction
ƒ Class location for activity
ƒ Copies and materials required
ƒ Glossary terms (in SMALL CAPS)

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 4

Today We Are Learning About:

TRAINER: Read aloud to prepare participants for training

ƒ Introduces participants to module topic
ƒ Administer the Pre quiz

Why the Risk?

TRAINER: Read aloud.

ƒ Explains the foodborne illness risks related to the module topic
ƒ Discusses the importance of following safe food handling procedures

What’s the Law?

TRAINER: Read aloud.

ƒ Current Food Code requirements

Talking Points

TRAINER: Give participants a copy and have them take turns reading aloud.
ƒ Definitions of glossary terms
ƒ Important take-home messages for food handlers
ƒ For best results, we suggest participants take turns reading these aloud to group

Activity:

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.
ƒ Hands-on activities for active participation
ƒ Suggestions for teaching location
ƒ Lists necessary materials to complete the activity
ƒ Fact sheets specially designed for quick learning

Tales from the Kitchen

TRAINER: Share one or more of the following “Tales from the Kitchen.”
ƒ True stories from our health inspectors
ƒ Real life examples help participants remember the message

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 5

Review Questions

TRAINER: Ask participants to answer the following.

ƒ Allows participants to review key points one last time
ƒ Allows the trainer to determine future training needs
ƒ Administer the Post quiz

Moving Ahead: For Managers/Trainers

TRAINER: Do not read aloud. These are your next steps, additional activities and resources.
ƒ Not part of the module presentation
ƒ Ideas for future instruction, further topic information and resource material
ƒ Reminder to fill out logs for public recognition program recording keeping*

It is recommended that trainers read Motivating Employees to Learn (p. 7) prior to any
training. A motivated and enthusiastic trainer is needed for the success of this program.
A Certificate of Completion template has been included to present to employees who
participate in the training and an Employee Attendance Record has been provided to
track all trainings an employee receives.

*To the Madison and Dane County food establishments participating in the Safe
Food Crew Public Recognition Program

To receive credit for each module you teach you must do the following:

ƒ Have employees sign the Training Verification Log (p. 9) for each module taught,
ƒ Submit Pre and Post quizzes – one per participant/module taught
ƒ Fill out Trainer’s Evaluation Form (p. 10) for each module taught and
ƒ Submit an Application for Safe Food Crew Public Recognition Program (p. 14)
to Public Health – Madison and Dane County.

For more information on participating in the public recognition program, refer to

Recognition Program (p. 8).

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 6

Motivating
Employees to Learn
The Safe Food Crew curriculum was designed for the adult learner with the
following points in mind.

ƒ Motivation to learn is critical. Adult learners need to feel they will benefit from the
training.

ƒ Adults retain what is relevant to them and what they need to do their job. If they see
where they will apply the information, they will be motivated and learn better.

ƒ People learn best by doing which includes active participation in the learning
process.

ƒ Everyone does not learn the same way. Use a variety of methods of presenting
material, which provides different ways to learn (visual materials, verbal discussion,
hands-on experience).

ƒ Create a work environment that encourages and rewards correct food safety
behaviors.

ƒ Treat adult learners with respect. There is no such thing as a "dumb" question. If
more information is needed, perhaps the meaning was not clear. Adults embarrass
easily and need positive feedback to overcome feelings of inadequacy.

ƒ Short sessions are most effective.

ƒ Learners like feedback on their ability to apply what they have learned. Evaluate and
inform learners of their progress.

ƒ Know the level of understanding of the adult learners and present material they can
easily understand. When employees know what is expected and how to do it, the
usual result is satisfactory performance.

Remember it is up to you, the trainer, to implement this training by organizing the staff
and motivating them to learn. The Safe Food Crew curriculum will help your
employees understand important food safety principles.

Adapted from Motivating Employees Courtesy of the

University of Rhode Island Cooperative Extension Food Safety Education

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 7

Recognition
Program
FOR FOOD ESTABLISHMENTS IN MADISON AND DANE COUNTY, WI ONLY
Public Health – Madison and Dane County is excited to announce that food
establishments can become eligible for community-wide recognition by participating in
the Safe Food Crew training program.
Promotional information about the Safe Food Crew program will be targeted to the
dining public and to those using retail food stores in Madison and Dane County. Regular
press releases will be issued and media events will be organized until our community
becomes familiar with the program. Additionally, food establishments that have
successfully met the program criteria will be listed on our website:
[Link].
And finally, successful participants will receive a 6” by 6” decal (sample below) with the
identifiable logo, indicating your establishment has provided this training to your staff.
This decal can then be posted in a visible spot in your establishment so your customers
will become aware of your food safety training efforts.
Public Health – Madison and Dane County will recognize food establishments that meet
the following criteria:
ƒ The food establishment must complete at least 5 training modules in a 12-month
period.
ƒ At least 10% of food employees (or a minimum of up to 5, whichever is greater) must
be trained per module.
ƒ The establishment documents the training that was given and submits the approved
tracking forms and Pre and Post quizzes to Public Health – Madison and Dane
County for verification.
ƒ The Application for Safe Food Crew Public Recognition Program has been
submitted to Public Health – Madison and Dane County.

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 8

Training
Verification Log
Madison and Dane County food establishments participating in the Safe Food Crew
Public Recognition Program must submit this log for each module taught to receive
credit.
Establishment Name

Establishment Address

Module Name

Date/Time
Employee Name (print) Employee Signature
Trained

*To receive recognition, complete at least 5 modules in a 12-month period and train at least 10% of food
employees (or a minimum of up to 5, whichever is greater) per module.

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 9

Trainer’s
Evaluation Form
Madison and Dane County food establishments participating in the Safe Food Crew
Public Recognition Program must fill out this form to receive credit. Your comments will
also help to improve our curriculum.

Establishment Name

Establishment Address

Modules Taught Date

1. Did you prepare before the session? Yes No

Rate the Following Poor Fair Average Good Excellent

The modules were written at a level

1 2 3 4 5
appropriate for employees to understand

The module format is easy to follow 1 2 3 4 5

The module objectives were met 1 2 3 4 5

The module content is complete and

1 2 3 4 5
accurate
The activities make sense and are easy
1 2 3 4 5
to follow
The fact sheets meet the needs of the
1 2 3 4 5
students
The time given to teach the module is
1 2 3 4 5
sufficient

(Continued)

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 10

2. If you marked fair or poor, please explain:

3. Are there any activities, background information or resources that you would
recommend adding to the curriculum? Please include written copies if available.

4. Additional Comments:

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 11

Certificate of Completion
Congratulations to:

for attending the Safe Food Crew training session

(Module Name)

Provided by:

(Trainer/Establishment)

On , 20

Developed by Public Health – Madison and Dane County (06/04)

Certificate of Completion
Congratulations to:

for attending the Safe Food Crew training session

(Module Name)

Provided by:

(Trainer/Establishment)

On , 20

Developed by Public Health – Madison and Dane County (06/04)

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 12

Employee
Attendance Record

Employee Safe Food Crew Module Number (fill in month/year)

Name
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

* To receive recognition, complete at least 5 training modules in a 12-month period and train at least 10%
of food employees (or a minimum of up to 5, whichever is greater) per module.

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 13

Application for Safe Food Crew
Public Recognition Program

Please print or type all information and return to:

Public Health – Madison and Dane County

Attn: Beth Cleary
210 Martin Luther King Jr. Blvd Room 507
Madison, WI 53703-3346
or FAX to (608) 266-4858

NAME OF ESTABLISHMENT/ORGANIZATION: DATE:

BUSINESS ADDRESS (NUMBER, STREET, CITY, STATE, ZIP CODE):

MAILING ADDRESS - IF DIFFERENT THAN ABOVE (NUMBER, STREET, CITY, STATE, ZIP CODE):

BUSINESS PHONE NUMBER: BUSINESS E-MAIL:

CONTACT NAME, PHONE NUMBER, E-MAIL ADDRESS:

CURRENT NUMBER OF FOOD EMPLOYEES: NUMBER OF YEARS IN BUSINESS: CURRENT NUMBER OF CERTIFIED FOOD
MANAGERS:

NAME OF TRAINER: CERTIFIED FOOD MANAGER?

YES NO
NAME OF TRAINER: CERTIFIED FOOD MANAGER?

YES NO
NAME OF TRAINER: CERTIFIED FOOD MANAGER?

YES NO

Include Training Verification Log (one per module trained)

Include Trainer’s Evaluation Form

Include Pre and Post Quizzes (one per participant/module trained)

*To receive recognition, complete at least 5 modules in a 12-month period and train at least 10% of food
employees (or a minimum of up to 5, whichever is greater) per module.

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 14

Glossary Terms

BACTERIA - Bacteria are germs with only one cell that can multiply into large numbers
when food is in the danger zone.

CALIBRATE - A procedure to check and adjust thermometers so they take accurate

temperatures.

CLEAN - A process that removes soil and prevents accumulation of food residues.

CROSS-CONTAMINATION - This occurs When germs from one food item are passed to
another food item, typically raw food to ready-to-eat food.

DANGER ZONE - The danger zone is when the temperature of food is between 41°F (5°C)
and 135°F (57.2°C). This is called the danger zone because bacteria will grow quickly
between these temperatures.

EXCLUDE - A prevention step needed to keep an infectious food employee out of a food
establishment until he or she is no longer ill.

FDA - U.S. Food and Drug Administration.

FOODBORNE ILLNESS - Sickness caused from germs or toxins in food, also called food
poisoning.

FOODBORNE ILLNESS OUTBREAK - The occurrence of two or more cases of a similar illness
resulting from eating a common food.

FOOD-CONTACT SURFACE - A surface of equipment or a utensil with which food

normally comes into contact. Also, a surface of equipment or a utensil from which
food may drain, drip, or splash into a food, or onto a surface normally in contact
with food.

GERM - Disease causing pathogens.

HACCP - Hazard Analysis Critical Control Point. It is a self-inspection program that aids
foodservice operators to recognize high-risk foods, identify critical control points where
foods are at the greatest risk of causing illness, and make changes necessary to reduce
or eliminate risk.

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 15

HEALTH DEPARTMENT - The authorized department that works closely with food
establishments to ensure the service of safe food.

INCUBATION PERIOD - The period between a person’s exposure to a bacteria or virus and
the appearance of the first sign or symptom of disease.

LISTERIA - A bacteria that can cause Listeriosis, a serious and sometimes deadly
infection.

PATHOGEN – Any disease-causing agent such as a bacterium or virus or other

microorganism.

POTENTIALLY HAZARDOUS FOOD - Moist, protein-rich foods that bacteria will grow on when
the temperature is between 41°F (5°C) and 135°F (57.2°C).

PPM - Parts per million. Used as a measure for sanitizer concentration.

RAW ANIMAL FOOD - Uncooked animal foods such as eggs, fish, meat, poultry, and other
foods containing these products.

READY-TO-EAT FOOD - Food that may be safely eaten without additional preparation.

RESTRICT - A prevention step needed to limit an ill food employee to work duties other
than working with exposed food, food equipment or utensils or single service items.

SANITIZE - The final step needed to remove bacteria from food contact surfaces that
have just been cleaned. A common sanitizing solution is made up of one teaspoon of
bleach to one gallon of water and is used to sanitize equipment and utensils.

SANITIZER - Chemicals that reduce disease-causing germs to safe levels, such as

chlorine or quaternary ammonia compound.

TEST STRIP - Test paper that measures the concentration in part per million (ppm) of the
sanitizer in solution.

USDA - U.S. Department of Agriculture.

WHEN IN DOUBT, THROW IT OUT - If you are unsure about how long a food item has been
at improper temperature, discard it.

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 16

Videos
AVAILABLE FOR LOAN FROM PUBLIC HEALTH – MADISON AND DANE COUNTY FOR
MADISON AND DANE COUNTY FOOD ESTABLISHMENTS

Module Video Name Description

Modules 1,3 Handwashing for Life: The Why, The This short, language-free video motivates line-
and 5 When & The How. The Handwashing level kitchen workers and servers on the why,
Leadership Forum, 2002. when, and how to handwash (4:30 min).
Module 2 Preventing Foodborne Illness. This video covers the basic food safety
Colorado Department of Public Health messages of proper food handling, and
& Environment, 1999. specifically emphasizes issues of time and
temperature, importance of good handwashing,
cross contamination, and ill food handlers
(9:46 min).
Modules 9 The Food Protection Video Series: The University of Florida Food Protection Video
and 10 Your Safe Food Training Guide - Vol. Series is ideal for training your food service
3: Thawing, Cooking, Cooling and personnel about the most important aspects of
Holding Food. University of food safety. This volume covers the
Florida/Florida Restaurant importance of safe thawing, cooking, cooling,
Association, 1997. and hot and cold holding of food (9:00 min).
Module 11 Control of Listeria Monocytogenes. This video covers positive approaches to
Penn State College of Agriculture controlling Listeria monocytogenes in a food
Sciences, 2003. processing facility. It includes coverage of
employee hygiene and sanitation practices,
harborage sites, biofilms, equipment and
facilities, and product separation (26:00 min).
Module 12 The Danger Zone (Deli Food Safety This is a deli food safety and sanitation
and Sanitation). International Dairy- program to be used by retail employees who
Deli Association, 1989. prepare and sell food in the deli department
(30:00 min).
Module 13 The Food Protection Video Series: The University of Florida Food Protection Video
Your Safe Food Training Guide - Vol. Series is ideal for training your food service
2: Receiving, Storage, and Record personnel about the most important aspects of
Keeping. University of Florida/Florida food safety. This volume covers proper
Restaurant Association, 1997. receiving, storage, and record keeping of food
(9:00 min).
Module 14 The Food Protection Video Series: The University of Florida Food Protection Video
Your Safe Food Training Guide - Vol. Series is ideal for training your food service
5: Cleaning And Sanitizing. University personnel about the most important aspects of
of Florida/Florida Restaurant food safety. This volume covers proper
Association, 1997. cleaning and sanitizing of food equipment and
utensils (9:00 min).

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 17

Module
Resource List
Bad Bug Book-Food & Drug Administration: [Link]
Centers for Disease Control & Prevention: [Link]
City of Berkeley Health & Human Services-Div. of Environmental Health:
[Link]
Daydots: [Link]
DuPage Safe Food-DuPage County Health Dept.: [Link]
Fight Bac! Partnership for Food Safety Education: [Link]
Focus on Food Safety-Kansas Dept. of Health & Environment: [Link]
Food & Drug Administration Center for Food Safety & Applied Nutrition: [Link]
Food Safety Training & Education Alliance: [Link]
Foodborne Illness Education Information Center-U.S. Dept. of Agriculture/FDA:
[Link]
The World’s Largest Foodservice Community: [Link]
Gateway to Government Food Safety Information: [Link]
Glo Germ: [Link]
Idaho Dept. of Health & Welfare: [Link]
Integrated Food Safety Information Delivery System: [Link]
Marler Clark Attorneys at Law: [Link]
Michigan Dept. of Agriculture: [Link]
Minnesota Dept. of Health: [Link]
National Restaurant Assn. Education Foundation-National Food Safety Education Month:
[Link]
Nash, Claire, Food Safety First Principles. London: Chadwick House Group Limited, 1999.
National Assessment Institute, Handbook for Safe Food Service Management. Ed. Kupchik, Adele, &
Robin Baliszewski. Englewood Cliffs, NJ, Regents/Prentice Hall, 1994.
Olmsted County Public Health: [Link]
Oregon Dept. of Human Services Environmental Health:
[Link]
Rhode Island Food Safety Education: [Link]
Safe Tables Our Priority: [Link]
The Handwashing Leadership Forum: [Link]
U.S. Dept. of Agriculture Food Safety & Inspection Service:
[Link]
Wisconsin Food Code: [Link]

FOOD SAFETY TRAINING MODULES & RECOGNITION PROGRAM 18

 Food Safety
Training Modules
© 2004 City of Madison, Wisconsin
May be copied for non-profit use only

210 Martin Luther King Jr. Blvd

Madison, WI 53703
608-243-0330
[Link]
Module 1 Overview:

Handwashing

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Understand the link between poor handwashing and FOODBORNE ILLNESS.

2. Demonstrate proper handwashing procedures.
3. Identify when and where to wash hands.

TIME: 15 minutes

TEACHING LOCATION: Kitchen or food preparation area with handwashing sinks

MATERIALS NEEDED:

ƒ Activity: Handwashing Demonstration (p. M1-5)

- Designated handwashing sink
- Soap and paper towels
- Nailbrush (optional)
- Hand sanitizer (optional)

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M1-4)
ƒ Activity: Handwashing Demonstration (p. M1-5)
ƒ Fact Sheet: Handwashing (p. M1-6)
ƒ Fact Sheet: Hand Sanitizers (p. M1-7)

GLOSSARY TERMS:

ƒ BACTERIA
ƒ FDA
ƒ FOODBORNE ILLNESS

PUBLIC HEALTH – MADISON AND DANE COUNTY (06/04)

Pre Quiz

Module 1: HANDWASHING
Thorough and frequent handwashing prevents the spread of disease.
Employees must wash hands before handling, preparing, or serving food.

Fill in the blanks

5 Steps for Clean Hands

1. Wet hands with warm water

2. ______________________________________________

3. Vigorously rub hands together for __________ seconds

4. Rinse thoroughly

5. _____________________________________________

Wash Hands After:

List Three:

1. ____________________________________________________________

2. ____________________________________________________________

3. ____________________________________________________________

MODULE 1: HANDWASHING M1-2

Module 1 Presentation:

Handwashing
TRAINER: Read aloud to prepare participants for training. Hand out Pre quiz. Collect Pre quiz
before you begin the training.

Today We Are Learning About Handwashing. Before our training

begins today there will be a short quiz. The quiz helps the Health Department assess
training effectiveness and success. You do not need to write your name on the quiz
and you will not be graded. Try your best to answer all the questions and don’t share
your answers with coworkers. We will be taking the same quiz at the end of training so
if you don’t know the answers, you’ll be learning them today. After the training
presentation we will do an activity together followed by some review questions. The
training will take about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

Handwashing is the best prevention against FOODBORNE ILLNESSES and other diseases.
Unwashed or poorly washed hands can transfer harmful BACTERIA from your hands to
your customer’s food. The Centers for Disease Control and Prevention (CDC) estimates
one in three people do not wash their hands after using the restroom. This risky
behavior can spread severe illnesses that can be transmitted through food.

TRAINER: Read aloud.

What’s the Law?

Food employees must know how to wash, when to wash, and where to
wash hands.

All handwashing sinks must be useable and supplied with warm water,
soap, and single use towels.

Provide a sign at the handwashing sink that instructs employees to wash

their hands.

MODULE 1: HANDWASHING M1-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ BACTERIA: Germs.

ƒ FDA: U.S. Food and Drug Administration.

ƒ FOODBORNE ILLNESS: Sickness caused from germs or toxins in food, also called food
poisoning.

ƒ Handwashing should only occur at designated sinks. Handwashing in food prep

sinks, utensil washing sinks, and mop sinks can lead to contamination of food and
equipment. Note: It is acceptable to use the 1st compartment (pre-wash sink) of a
4-compartment sink for handwashing.

ƒ Never block handwash sinks or use them for any other purpose than handwashing.

ƒ Keep handwash sinks supplied at all times with soap and paper towels. Employees
should know where supplies are kept and how to refill dispensers.

ƒ BACTERIA can hide in your fingernails and jewelry. Proper handwashing requires
unpolished and trimmed fingernails. Except for plain wedding bands, all jewelry
should be removed.

ƒ Hands should be washed for at least 20 seconds to remove harmful BACTERIA.

ƒ Use a nailbrush to help clean under your fingernails.

ƒ Use only single use towels to dry your hands. Drying your hands on a common towel
or your apron may contaminate them.

ƒ FDA approved hand sanitizers may be used as an added step in the handwashing
procedure. Hand sanitizers should not replace proper handwashing.

MODULE 1: HANDWASHING M1-4

Module 1 Activity:

Handwashing Demonstration
TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

1. Identify all designated handwash sink(s) in your establishment.

2. Demonstrate how to refill the supplies.

3. Review and discuss Handwashing fact sheet (p. M1-6).

4. Demonstrate handwashing:

a. Turn on faucet, lather hands and exposed portions of arms with soap for at least
10-15 seconds. To assist you in knowing how long that is, set a timer or watch
clock for about 10-15 seconds or sing Happy Birthday once while handwashing.
b. Rinse hands.
c. Dry hands with a single use towel.
d. Turn off faucet with the single use towel or other non-hand operated means.

5. If using hand sanitizers, review and discuss the Hand Sanitizers fact sheet (p. M1-7).

MODULE 1: HANDWASHING M1-5

Fact Sheet:

HANDWASHING
Thorough and frequent handwashing prevents the spread of disease.
Employees must wash hands before handling, preparing, or serving food.

5 Steps for Clean Hands

1. Wet hands with warm water

2. Apply soap and lather

3. Vigorously rub hands together for 10-15 seconds

4. Rinse thoroughly

5. Dry hands using a single use towel

Wash Hands After:

Smoking, Eating Handling Cleaning or Using a Going to the
or Drinking Raw Food Handling Garbage Tissue Restroom

Graphics Courtesy of Kansas Department of Health and Environment

Public Health – Madison and Dane County (06/04)

MODULE 1: HANDWASHING M1-6

Fact Sheet:

Hand Sanitizers
ƒ Hand sanitizers should not replace handwashing.

ƒ Hand sanitizers are not required by the code but, when used after
proper handwashing, can reduce the number of germs on your hands.

ƒ Install dispensers next to the handwash sink.

Hand Hand
Sanitizer Soap

Follow these simple steps:

1. Only use an FDA approved hand sanitizer.

2. Thoroughly wash your hands with soap and water, and then dry.

3. Apply hand sanitizer and rub your hands together until it is absorbed.

Public Health – Madison and Dane County (06/04)

MODULE 1: HANDWASHING M1-7

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. A food employee sneezed and wiped his nose with a tissue, and only rinsed his
hands with water. Employee returned to slicing ready-to-eat ham.

Problem: BACTERIA that live in our nasal passages can cause FOODBORNE ILLNESS.

Solution: Proper handwashing with soap greatly reduces the number of BACTERIA on
your hands.

2. A food employee used a food preparation sink to wash their hands instead of a
designated handwashing sink.

Problem: Handwashing in a food prep sink can lead to contamination of food and
utensils.

Solution: Use only handwashing sinks to prevent food or utensil contamination.

3. A food employee used a wiping cloth sanitizer bucket to rinse his hands after
handling raw fish, instead of washing hands at a sink with soap and water.

Problem: Dipping your hands in a wiping cloth sanitizer bucket is not a substitute for
handwashing, and may actually recontaminate your hands.

Solution: Wash hands for at least 20 seconds under running water to properly
remove BACTERIA.

MODULE 1: HANDWASHING M1-8

Module 1 Questions:

Handwashing Review
TRAINER: Ask participants to answer the following.

1. Why is it important to wash your hands?

Answer: Handwashing is an effective step in preventing the spread of BACTERIA and

FOODBORNE ILLNESSES.

2. Where should you wash your hands?

Answer: Hands should be washed at designated handwash sinks. Never wash your
hands in a food preparation sink, utensil washing sink* or mop sink.

3. When should you wash your hands?

Answer: After using the restroom, handling raw animal foods, smoking, eating or
drinking, using a tissue or coughing/sneezing, or taking out the garbage.

4. How long should you wash your hands? Why?

Answer: Hands must be washed for at least 20 seconds to properly remove

BACTERIA.

*It is acceptable to use the 1st compartment (pre-wash sink) of a 4-compartment sink for handwashing.

MODULE 1: HANDWASHING M1-9

Post Quiz

Module 1: HANDWASHING
Thorough and frequent handwashing prevents the spread of disease.
Employees must wash hands before handling, preparing, or serving food.

Fill in the blanks

5 Steps for Clean Hands

1. Wet hands with warm water

2. ________________________________________________

3. Vigorously rub hands together for __________ seconds

4. Rinse thoroughly

5. ________________________________________________

Wash Hands After:

List Three:

1. ____________________________________________________________

2. ____________________________________________________________

3. ____________________________________________________________

MODULE 1: HANDWASHING M1-10

Post Quiz Answers

Module 1: HANDWASHING
Thorough and frequent handwashing prevents the spread of disease.
Employees must wash hands before handling, preparing, or serving food.

5 Steps for Clean Hands

1. Wet hands with warm water

2. Apply soap and lather

3. Vigorously rub hands together for 10-15 seconds

4. Rinse thoroughly

5. Dry hands using a single use towel

Wash Hands After:

Answers:
Smoking, Eating Handling Cleaning or Using a Going to the
or Drinking Raw Food Handling Garbage Tissue Restroom

Graphics Courtesy of Kansas Department of Health and Environment

MODULE 1: HANDWASHING M1-11

Module 1 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Post the Handwashing fact sheet (p. M1-6) and Handwashing sign (last page of
Module 1) at the handwash sinks, including the restroom handwash sinks.

ƒ Activity: Glo GermTM or GlitterBugTM (p. M1-13)

ƒ Activity: Colored Spice Handwashing (p. M1-14)

ƒ Frequently check handwashing stations for supplies.

ƒ Monitor employee practices to ensure good handwashing.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 2-3, Personal Cleanliness;
5-202.12, Handwashing Lavatories; and 6-301, Handwashing Lavatories.

ƒ Glo GermTM - Handwashing training products [Link]*

ƒ GlitterBugTM - Handwashing training products [Link]*

ƒ Video: Handwashing for Life: The Why, The When & The How. The Handwashing
Leadership Forum, 2002. This short, language-free video motivates line-level kitchen
workers and servers on the why, when, and how to handwash (4:30 min).

*Reference to commercial or trade names does not imply endorsement by Public Health – Madison and
Dane County or bias against those not mentioned.

MODULE 1: HANDWASHING M1-12

Module 1 Activity:

Glo GermTM or GlitterBugTM

This activity is intended to show the importance of proper handwashing. These products
use an ultraviolet black light to visualize germs that could remain on a person’s hands
after improper handwashing.

Materials needed:
1. Glo GermTM or GlitterBugTM oil, powder or gel.
2. Ultraviolet black light – Madison Department of Public Health has 2 available for you
to borrow.
3. Designated handwashing sink with supplies.

Instructions:
1. Select several volunteers.
2. Shake the liquid vigorously before applying.
3. Place a small squirt on the palm of volunteer’s hand.
4. Have volunteers rub their hands together vigorously for 10-20 seconds.
5. View volunteer’s hands with the black light. Explain to the group that:
“If we could see BACTERIA and viruses on our hands, this is what they would look
like.”
6. Have all of the volunteers wash their hands with soap and water at the handwash
sink.
7. When they return, view volunteer’s hands under the black light. Any area on the
hand or forearm that was not washed well will glow under the black light.
Check in between fingers, fingernails, and forearms because they are often the
hardest to clean.

Topics For Discussion:

ƒ How well did they wash their hands?
ƒ What about around fingernails, rings, and wrist area?
ƒ How could they improve their handwashing skills?
ƒ Discuss the importance of proper handwashing. Discuss that it is not unusual to still
have germs on your hands even after thorough handwashing. Explain that
handwashing does not always remove all the germs; therefore, bare hand contact is
not allowed when handling ready-to eat foods.

MODULE 1: HANDWASHING M1-13

Module 1 Activity:

Colored Spice Handwashing

If Glo GermTM or GlitterBugTM are not available then try this alternative.

1. Mix a colored spice such as cinnamon, sweet paprika, or curry powder in cooking oil.
Add an odor tracer, like spearmint or peppermint if available.

2. Rub mixture on your hands, to imitate germs on your hands.

3. Wash your hands.

4. Examine your hands for any remaining spices and odor.

Topics For Discussion:

ƒ How well did they wash their hands?

ƒ What about around fingernails, rings, and wrist area?

ƒ How could they improve their handwashing skills?

ƒ Discuss the importance of proper handwashing. Discuss that it is not unusual to still
have germs on your hands even after thorough handwashing. Explain that
handwashing does not always remove all the germs; therefore, bare hand contact is
not allowed when handling ready-to eat foods.

MODULE 1: HANDWASHING M1-14

 EMPLOYEES MUST EMPLOYEES MUST

WASH THEIR HANDS WASH THEIR HANDS

PUBLIC HEALTH – MADISON AND DANE COUNTY PUBLIC HEALTH – MADISON AND DANE COUNTY

EMPLOYEES MUST EMPLOYEES MUST

WASH THEIR HANDS WASH THEIR HANDS

PUBLIC HEALTH – MADISON AND DANE COUNTY PUBLIC HEALTH – MADISON AND DANE COUNTY
Module 2 Overview:

Employee Illness

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Describe FOODBORNE ILLNESS symptoms.

2. Explain the difference between RESTRICT and EXCLUDE.

TIME: 15 minutes

TEACHING LOCATION: Dining Room

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M2-4)
ƒ Activity: Employee Reporting Agreement (p. M2-5)
ƒ Fact Sheet: Work Status for Ill Employees (last page of Module 2)

GLOSSARY TERMS:

ƒ EXCLUDE
ƒ FOODBORNE ILLNESS
ƒ RESTRICT

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 2: Employee illness

1. List two symptoms for foodborne illness (food poisoning).

2. If you have symptoms of foodborne illness it is safe to handle food as

long as you wash your hands and wear disposable gloves.

Circle the correct answer: True or False

MODULE 2: EMPLOYEE ILLNESS M2-2

Module 2 Presentation:

Employee Illness
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Employee Illness. Before our training

begins today there will be a short quiz. The quiz helps the Health Department assess training
effectiveness and success. You do not need to write your name on the quiz and you will not be
graded. Try your best to answer all the questions and don’t share your answers with coworkers.
We will be taking the same quiz at the end of training so if you don’t know the answers, you’ll be
learning them today. After the training presentation we will do an activity together followed by
some review questions. The training will take about 15 minutes and all of you will be
participating.

TRAINER: Read aloud.

What’s the Risk?

The Centers for Disease Control and Prevention (CDC) estimates approximately 20% of
FOODBORNE ILLNESS outbreaks are caused from ill food employees working with food. For this
reason, all food establishments are required to have an Employee Illness Policy. The purpose of
this policy is to reduce the spread of FOODBORNE ILLNESS. Managers must educate employees
about their responsibility to report their symptoms or diagnosis of a FOODBORNE ILLNESS.

TRAINER: Read aloud.

What’s the Law?

Food establishments must have an Employee Illness Policy.

A food employee must inform the person in charge if they are experiencing
symptoms of FOODBORNE ILLNESS.

The person in charge must RESTRICT food-handling duties of ill food

employees and must EXCLUDE food employees who experience sudden
onset of vomiting or diarrhea or have been diagnosed with an illness that
can be transmitted through food.

MODULE 2: EMPLOYEE ILLNESS M2-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ CDC: Centers for Disease Control and Prevention.

ƒ EXCLUDE: To keep an infectious food employee out of a food establishment until he

or she is no longer ill.

ƒ FOODBORNE ILLNESS: Sickness caused from germs or toxins in food, also called food
poisoning.

ƒ RESTRICT: To limit an ill food employee to work duties other than working with food,
food equipment, or single service items.

ƒ Many FOODBORNE ILLNESSES may be passed from an ill food handler to others
through food handling activities.

ƒ Common FOODBORNE ILLNESS symptoms:

- Diarrhea
- Fever
- Vomiting
- Jaundice (yellowing of the skin and eyes)
- Abdominal cramping

ƒ When a food employee is RESTRICTED, they may perform work duties other than
handling exposed food, food equipment, utensils and single service items.

ƒ When a food employee is EXCLUDED, they may not be present in the food
establishment.

ƒ The health department will help determine when a RESTRICTED or EXCLUDED food
employee may return to their normal work duties. An EXCLUDED employee may not
return until health department approval is given.

ƒ A food employee with an open and draining wound may be RESTRICTED from food
handling activities if the wound is unprotected.

MODULE 2: EMPLOYEE ILLNESS M2-4

Module 2 Activity:

Employee Reporting Agreement

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.
Have employees read and sign this agreement. Discuss as a group.

The responsibility of the person in charge is to prevent the spread of FOODBORNE

ILLNESSES by:

ƒ Teaching employees the importance of not working when ill.

ƒ EXCLUDING the employee from working in the food establishment based on the sudden
onset of vomiting or diarrhea or a diagnosed FOODBORNE ILLNESS.
ƒ RESTRICTING an employee’s duties based on symptoms of FOODBORNE ILLNESS.

The responsibility of the food employee is to report to the person in charge:

ƒ FOODBORNE ILLNESS symptoms: - Diarrhea

- Fever
- Vomiting
- Jaundice (yellowing of the skin and eyes)
- Sore throat with fever

ƒ Lesions containing pus on the hand, wrist or an exposed portion of the arms or other body
parts.

ƒ Diagnosed illnesses: - E. coli O157:H7 - Campylobacter

- Hepatitis A - Cryptosporidium
- Shigella - Giardia
- Salmonella - Staphylococcus
- Listeria - Other food or waterborne illness

Use the Work Status for Ill Employees fact sheet (last page of Module 2) for specific exclusion
and restriction details, or contact the Public Health – Madison and Dane County at 608-243-
0330 for more information.

I have read (or had explained to me) and understand the requirements concerning my
responsibilities under the Food Code and this agreement to comply with:

1. Reporting the symptoms or diagnosis of a FOODBORNE ILLNESS to the person in charge.

2. Exclusions or restrictions that may be imposed upon me.

Employee Name (please print)

Employee Signature Date

Person in Charge Signature Date

Public Health – Madison and Dane County (06/04)

MODULE 2: EMPLOYEE ILLNESS M2-5

 TRAINER: Share this story with participants.

Tales from the Kitchen

In the summer of 2003, a well-known restaurant near Chicago closed after at least 74
customers and 21 employees were diagnosed with Salmonella (sal-mah-nell-uh)
infections. At least one of the employees was sick before any customers became ill, and
a number of employees admitted working while they were sick. The restaurant
reopened two weeks later, with the local health department’s approval, after tests
showed all employees were over their Salmonella (sal-mah-nell-uh) infections.

Solution: This establishment needs an employee illness policy to educate their food
employees on FOODBORNE ILLNESS symptoms and their responsibility to report symptoms
or diagnosis of FOODBORNE ILLNESS to the person in charge. Proper reporting and
RESTRICTING or EXCLUDING an ill employee is a major way to prevent FOODBORNE ILLNESS.

MODULE 2: EMPLOYEE ILLNESS M2-6

Module 2 Questions:

Employee Illness Review

TRAINER: Ask participants to answer the following.

1. List common symptoms of FOODBORNE ILLNESS.

Answer: Diarrhea, fever, vomiting, jaundice, sore throat with fever

2. Why is it important to tell the person in charge when you are experiencing any of
these symptoms?

Answer: The person in charge is responsible for ensuring food employees are not
handling food when they may be at risk of transmitting a possible
FOODBORNE ILLNESS.

3. What does it mean when an employee is RESTRICTED?

Answer: When a food employee is RESTRICTED, they may perform work duties other
than handling exposed food, food equipment, utensils and single service
items.

4. What does it mean when an employee is EXCLUDED?

Answer: When a food employee is EXCLUDED, they may not be present in the food
establishment.

5. If a food employee is diagnosed with a FOODBORNE ILLNESS, such as Hepatitis A and

is EXCLUDED, when can they return to work?

Answer: The health department will work closely with the food establishment to
determine when a food employee can return to work.

MODULE 2: EMPLOYEE ILLNESS M2-7

Post Quiz

Module 2: Employee illness

1. List two symptoms for foodborne illness (food poisoning).

2. If you have symptoms of foodborne illness it is safe to handle food as

long as you wash your hands and wear disposable gloves.

Circle the correct answer: True or False

MODULE 2: EMPLOYEE ILLNESS M2-8

Post Quiz Answers

Module 2: Employee illness

1. List two symptoms for foodborne illness (food poisoning).

Diarrhea, fever, vomiting, jaundice, sore throat with fever

2. If you have symptoms of foodborne illness it is safe to handle food as

long as you wash your hands and wear disposable gloves.

False

MODULE 2: EMPLOYEE ILLNESS M2-9

Module 2 Moving Ahead:

For Managers/Trainees
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Review and post the Work Status for Ill Employees fact sheet (last page of
Module 2).

ƒ Develop or review your written Employee Illness Policy.

ƒ Implement Employee Reporting Agreements into your hiring process and with
current employees.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 2.2, Employee Health.

ƒ Video: Preventing Foodborne Illness. Colorado Department of Public Health &

Environment, 1999. This video covers the basic food safety messages of proper
food handling, and specifically emphasizes issues of time and temperature,
importance of good handwashing, cross contamination, and ill food handlers (9:46
min).

MODULE 2: EMPLOYEE ILLNESS M2-10

 WORK STATUS FOR ILL EMPLOYEES
EXCLUSION
ILLNESS SIGNS/SYMPTOMS INCUBATION AND DURATION MANAGEMENT RESPONSIBILITIES WHEN CAN EMPLOYEE RETURN TO WORK?
E. coli O157:H7 Bloody stools, Cramps, Diarrhea, Incubation—2 to 8 days Exclude the worker from the establishment. Health Department approval and Medical documentation
Headache, Fever--Infrequent Duration—Up to 7 days or more for Call the Health Department. indicating the employee is free of symptoms and has 2
adults negative stools for E. Coli.
Hepatitis A Fever, Malaise, Anorexia, Nausea, Incubation—15 to 50 days Exclude the worker from the establishment. Consultation and approval by the Health Department.
Abdominal Discomfort, Jaundice Duration—1 week to several months Call the Health Department.
Shigella Cramps, Fever, Diarrhea, Bloody Incubation—1 to 3 days Exclude the worker from the establishment. Health Department approval and Medical documentation
stools, Headache, Nausea, Duration—4 to 7 days Call the Health Department. indicating the employee is free of symptoms and has 2
Vomiting negative stools for Shigella.
Typhoid Fever Sustained fever, Malaise, Incubation—3 days to 1 month Exclude the worker from the establishment. Consultation and approval by the Health Department and
(very rare) Anorexia, Rose spots on the trunk, Duration—Months Call the Health Department. medical documentation indicating the employee is free of
Nonproductive cough, symptoms and has had 3 negative stools for Typhoid
Constipation is common bacteria.
Norovirus Nausea, Vomiting, Diarrhea, Incubation—symptoms may appear Exclude the worker from the establishment. Require all food handlers to remain off duty for 48 hours
Abdominal pain. from 12 to 60 hours after exposure Call the Health Department. after their symptoms stop.
May also include: Low-grade to the virus, but usually occur within
fever, Chills, Headache, Muscle 24 to 48 hours If employee is involved in an outbreak, then after
aches, and Fatigue. Duration—1 to 3 days consultation and approval by the Health Department.
Any diagnosed food or Diarrhea Incubation—4 hours to several days Exclude the worker from the establishment. Consultation and approval by the Health Department.
waterborne illness or sudden Fever Duration—1 day to several weeks Call the Health Department.
onset of vomiting or diarrhea. Vomiting

RESTRICTION
WHEN CAN EMPLOYEE RETURN TO
ILLNESS SIGNS/SYMPTOMS DURATION MANAGEMENT RESPONSIBILITIES
FOOD HANDLING?

Experiencing symptoms Fever Duration—1 day to several weeks Employee should be restricted from working When the employee is free of the symptoms.
associated with Sore throat with fever with exposed food, clean equipment, utensils,
gastrointestinal illness. linens and unwrapped single service and
(Possible food or waterborne single-use articles.
illness)
Cold-Type Illnesses Persistent sneezing, coughing, Varies Employee should be restricted from working When symptoms are controlled or the employee is free
runny nose without significant with exposed food, clean equipment, utensils, of the symptoms.
fever linens, and unwrapped single service articles.
Possible Hepatitis A Jaundice Varies Call the Health Department. Consultation and approval by the Health Department.
 RESTRICTION continued . . .
WHEN CAN EMPLOYEE RETURN TO
ILLNESS SIGNS/SYMPTOMS INCUBATION AND DURATION MANAGEMENT RESPONSIBILITIES FOOD HANDLING?

Symptoms suggestive of A lesion containing pus such as a Varies Employee should be restricted from working When the lesion or wound has healed or if the area in
Staphylococcus skin boil or infected wound that is open with exposed food, clean equipment, utensils, question has been adequately protected with an
infections and draining and is on the hands linens and unwrapped single service and impermeable cover (such as a finger cot) and a single
or wrists, exposed portions of the single-use articles if the wound is unprotected. use glove is worn over the impermeable cover or is
arms or on other parts of the body covered by a dry, durable, tight fitting bandage if on
other parts of the body other than the wrists and hands.

Other Employee Illnesses

Illnesses with respect to food safety⎯not associated with foodborne illness
ILLNESS SIGNS/SYMPTOMS INCUBATION AND DURATION MANAGEMENT RESPONSIBILITIES WHEN CAN EMPLOYEE RESUME DUTIES?
Influenza Fever, headache, fatigue, sore Incubation—1 to 3 days Employee should be restricted from working When the fever is gone.
(Flu) throat, cough Duration—2 to 7 days with exposed food; clean equipment, utensils,
and linens; and unwrapped single service and
single-use articles. Restrict contact with
employees and customers.
Pertussis Irritating and prolonged cough Incubation—7 to 20 days Call Health Department. Consultation and approval by the Health Department.
(Whooping cough) Duration—Up to 1 to 2 months
Pink Eye Swelling of eye lid, discharge and Incubation—24 to 72 hours No issues concerning food safety and No exclusions or restrictions and employee may perform
(Bacterial Conjunctivitis) eye irritation Duration—2 days to 2-3 weeks employees may perform normal duties. Usually normal duties.
young children are affected and should not
attend school or daycare during active stage of
infection.
Mono Fever, sore throat, enlarged Incubation—4 to 6 weeks No issues concerning food safety and No exclusions or restrictions and employee may perform
spleen, swollen lymph nodes Duration—Few weeks to months employees may perform normal duties. normal duties.
Strep Throat Sudden onset of fever, sore Incubation—1 to 3 days Employee should be restricted from working 24-hours after receiving appropriate antibiotic.
throat, tender and enlarged lymph Duration—Days to months, unless with exposed food, clean equipment, utensils,
nodes treated with antibiotics linens and unwrapped single service and
single-use articles.
TB Fatigue, fever, night sweats and Variable Report to Health Department. Health department will work with operator regarding
weight loss, cough, chest pain, This is a rare, but serious illness. employee’s return to work.
hoarseness, coughing up of blood Health department will work closely with
operator.

¾ Other illness which do not directly affect food safety include:

• Ear Infection • Scabies • Head lice • Psoriasis
¾ Employees experiencing foodborne illness symptoms should be advised to seek medical attention for diagnosis.

Public Health – Madison and Dane County

608-243-0330
Module 3 Overview:

Food Handling Techniques -

Avoiding Bare Hand Contact

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Define and identify READY-TO-EAT FOODS.

2. Establish proper handling methods for READY-TO-EAT FOODS.
3. Use disposable gloves properly.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

MATERIALS NEEDED:

ƒ Activity: Food Handling Techniques (p. M3-5)

- READY-TO-EAT FOOD
- Tongs
- Deli paper
- Disposable gloves

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M3-4)
ƒ Activity: Food Handling Techniques (p. M3-5)
ƒ Fact Sheet: Using Disposable Gloves (p. M3-6)

GLOSSARY TERMS:

ƒ READY-TO-EAT FOOD

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 3:
Food Handling techniques -
avoiding bare Hand contact
1. List three ready-to-eat foods.

2. List three methods for handling ready-to-eat foods.

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-2

Module 3 Presentation:

Food Handling Techniques -

Avoiding Bare Hand Contact
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Food Handling Techniques -

Avoiding Bare Hand Contact. Before our training begins today there will be a
short quiz. The quiz helps the Health Department assess training effectiveness and success.
You do not need to write your name on the quiz and you will not be graded. Try your best to
answer all the questions and don’t share your answers with coworkers. We will be taking the
same quiz at the end of training so if you don’t know the answers, you’ll be learning them today.
After the training presentation we will do an activity together followed by some review questions.
The training will take about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

Germs are invisible to the naked eye. However, they may be present on your hands if you do
not wash them thoroughly, particularly after using the restroom. Studies have also shown that
even with proper handwashing, all contamination may not be removed from your hands. In order
to prevent germs on your hands from contaminating foods, the Food Code prohibits bare hand
contact with READY-TO-EAT FOODS and requires good handwashing by food employees. The
Food Code does not require gloves to be worn, but does require that READY-TO-EAT FOODS be
prepared and served without bare hand contact. Wearing disposable gloves is one of several
acceptable ways to comply.

TRAINER: Read aloud.

What’s the Law?

Food employees must not handle READY-TO-EAT FOODS with their bare hands.

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation.

ƒ Examples of READY-TO-EAT FOODS that may not be handled with bare hands:
- Prepared fresh fruits and vegetables served raw
- Salads and salad ingredients
- Cooked, cold meats and sandwiches
- Bread, toast, rolls and baked goods
- Garnishes such as, parsley, lemon wedges, or pickles on plates
- Fruit or vegetables for mixed drinks
- Ice served to the customer
- Any food that will not be thoroughly cooked or reheated after it is prepared

ƒ Alternatives to handling READY-TO-EAT FOODS with bare hands:

- Deli Paper
- Disposable Gloves
- Forks & Spoons
- Napkins
- Spatulas
- Tongs
- Wax Paper
- Ice Scoops

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-4

Module 3 Activity:

Food Handling Techniques

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.
In the left column list the READY-TO-EAT FOODS* that are prepared, handled and/or served
in your establishment. Then, in the right column list the proper method for handling that
food product by using disposable gloves, deli tissues or utensils. Discuss the lists when
complete.

READY-TO-EAT FOOD Item Handling Method

Washing and chopping - wear gloves
Lettuce
Assembling salads - use tongs

*READY-TO-EAT FOODS: Foods that may be safely eaten without additional preparation.

Review and discuss Using Disposable Gloves fact sheet (p. M3-6).

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-5

Fact Sheet:

Using Disposable Gloves

Food employees are not allowed to touch ready-to-eat foods with their bare
hands. Handwashing alone may not be enough to remove all the germs
from your hands. Using disposable gloves can provide added protection
against the spread of germs that cause foodborne illness.

Tips for Using Gloves

ƒ Always wash your hands before putting on
new gloves.

ƒ Gloves must be discarded:

- After sneezing or coughing into your

hands
- After touching your hair or face
- Between handling raw foods and ready-
to-eat foods
- When an activity or workstation change occurs
- When they are contaminated or torn

ƒ Frequently change gloves and wash hands to minimize the build-up of

perspiration. Sweaty hands may breed bacteria.

ƒ Food handlers with cuts, scrapes, or burns on their hands must cover
the area with an impermeable bandage and always wear gloves.

Public Health – Madison and Dane County (06/04)

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-6

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. A food employee removed his gloves and went to the restroom. When he returned
he put the same pair back on to make a sandwich.

Problem: Disposable gloves should never be reused.

Solution: After using the restroom, wash hands thoroughly and put on new gloves.

2. A food employee ate a sandwich with her gloves on and did not change them before
cutting tomatoes.

Problem: Contamination can occur from eating and other activities such as smoking
or using the restroom.

Solution: Remove your gloves and throw them away before using the restroom,
smoking, or eating. Remember to wash your hands before wearing a new
pair of gloves.

3. Employees are observed changing their gloves but never washing their hands.

Problem: Disposable glove use should not be a substitute for proper handwashing.
If the disposable gloves are used incorrectly, then they can be
contaminated just like your hands, with germs that can cause foodborne
illness.

Solution: Education and monitoring of food employee practices by managers is very

important. Handwashing and proper glove use are the best prevention to
the spread of germs.

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-7

Module 3 Questions:

Food Handling Techniques -

Avoiding Bare Hand Contact Review
TRAINER: Ask participants to answer the following.

1. What foods may not be touched with your bare hands?

Answer: READY-TO-EAT FOODS that may be safely eaten without additional

preparation.

2. What methods may be used to handle READY-TO-EAT FOODS?

Answer: Utensils, tongs, deli paper, or disposable gloves.

3. Why is bare hand contact prohibited with READY-TO-EAT FOODS?

Answer: Food employees may transmit disease through unwashed or poorly

washed hands. Wearing gloves or using utensils protects the customer
from germs the food employee may be carrying on their hands.

4. When should gloves be changed and hands washed?

Answer: Anytime the gloves become contaminated, for example, after using the
restroom, handling raw animal foods, or touching your hair or face.

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-8

Post Quiz

Module 3:
Food Handling techniques -
avoiding bare Hand contact
1. List three ready-to-eat foods.

2. List three methods for handling ready-to-eat foods.

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-9

Post Quiz Answers

Module 3:
Food Handling techniques -
avoiding bare Hand contact
1. List three ready-to-eat foods.

- Prepared fresh fruits and vegetables served raw

- Salads and salad ingredients
- Cooked, cold meats and sandwiches
- Bread, toast, rolls and baked goods
- Garnishes such as, parsley, lemon wedges, or pickles on plates
- Fruit or vegetables for mixed drinks
- Ice served to the customer
- Any food that will not be thoroughly cooked or reheated after it
is prepared

2. List three methods for handling ready-to-eat foods.

- Deli Paper
- Disposable Gloves
- Forks & Spoons
- Napkins
- Spatulas
- Tongs
- Wax Paper
- Ice Scoops

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-10

Module 3 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Develop or review your written policy for proper handling of READY-TO-EAT FOODS.

ƒ Post the Using Disposable Gloves fact sheet (p. M3-6) in the kitchen for a quick
reference.

ƒ Mount a glove dispenser at the handwash sink(s). This will encourage food
employees to wash their hands prior to glove use.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 3-301.11, Preventing
Contamination from Hands.

ƒ Video: Handwashing for Life: The Why, The When & The How. The Handwashing
Leadership Forum, 2002. This short, language-free video motivates line-level kitchen
workers and servers on the why, when, and how to handwash (4:30 min).

MODULE 3: FOOD HANDLING TECHNIQUES - AVOIDING BARE HAND CONTACT M3-11

Module 4 Overview:

Utensil Washing -
Manual and Mechanical

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:
1. Explain the importance of utensil washing and sanitizing.
2. Demonstrate manual or mechanical utensil washing.
3. Measure the SANITIZER concentration with TEST STRIPS or read the temperature gauge on a
hot water sanitizing dish machine.

TIME: 15 minutes

TEACHING LOCATION: Kitchen - utensil washing area

MATERIALS NEEDED:
ƒ Activity: Manual Utensil Washing (p. M4-5)
- 3 or 4 compartment sink
- Approved SANITIZER
- TEST STRIPS
ƒ Activity: Mechanical Utensil Washing (p. M4-6)
- Chlorine or hot water sanitizing dish machine
- TEST STRIPS

COPIES REQUIRED:
ƒ Pre and Post Quiz
ƒ Talking Points (p. M4-4)
ƒ Activity: Manual Utensil Washing (p. M4-5)
ƒ Activity: Mechanical Utensil Washing (p. M4-6)
ƒ Fact Sheet: Manual Utensil Washing (p. M4-7)
ƒ Fact Sheet: Mechanical Utensil Washing (p. M4-8)

GLOSSARY TERMS:
ƒ CLEAN
ƒ FOOD-CONTACT SURFACE
ƒ SANITIZE
ƒ SANITIZER
ƒ TEST STRIP

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 4: Utensil Washing

Fill in the blanks

Manual Utensil Washing Steps

1. Scrape

2. _________

3. _________

4. _________

5. Air Dry

Sanitizer Concentration

Chlorine ________ ppm

Quaternary Ammonia ________ ppm

Iodine 12.5 - 25 ppm

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-2

Module 4 Presentation:

Utensil Washing - Manual and Mechanical

TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Utensil Washing. Before our training begins today

there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do
not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and
don’t share your answers with coworkers. We will be taking the same quiz at the end of training so if you don’t know
the answers, you’ll be learning them today. After the training presentation we will do an activity together followed by
some review questions. The training will take about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

Disease-causing germs can be found on inadequately CLEANED and SANITIZED utensils, which increase the
potential for food contamination and the chances of foodborne illness. The Centers for Disease Control
and Prevention (CDC) estimates that contaminated equipment or utensils cause about 10% of the known
foodborne illness outbreaks in the United States. CLEANING and SANITIZING equipment and utensils is
essential for removing dirt and food particles and reducing germs to safe levels.

TRAINER: Read aloud.

What’s the Law?

Manual Utensil Washing - Method

ƒ Pre-Wash/Scrape
ƒ Wash with Detergent and Warm Water (110°F)
ƒ Rinse
ƒ Sanitize with Approved Sanitizer
ƒ Air Dry

Mechanical Utensil Washing

ƒ Chemical Sanitizing Dish Machine
- Wash Temperature (120°F)
- Chlorine Sanitizer Concentration (at least 50 ppm)
ƒ Hot Water Sanitizing Dish Machine
- Wash Temperature (150°F - 165°F)
- Final Sanitizing Rinse (180°F)

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ CLEAN: A process that removes soil and prevents accumulation of food.

ƒ FOOD-CONTACT SURFACE: A surface of equipment or a utensil with which food

normally comes into contact.

ƒ SANITIZE: The final step needed to remove bacteria from food contact surfaces that
have just been CLEANED. A common sanitizing solution is made up of one teaspoon
of bleach to one gallon of water and is used to SANITIZE equipment and utensils.

ƒ SANITIZER: Chemicals that reduce disease-causing germs to safe levels.

ƒ TEST STRIP: Test paper that measures the concentration in parts per million (ppm) of
the SANITIZER in solution.

ƒ The most common SANITIZERS used are chlorine (bleach), quaternary ammonia
compounds (quat), or iodine.

ƒ Use warm water to make SANITIZER solutions. The following concentrations are
required for utensil washing SANITIZERS:

- Chlorine 50 ppm for mechanical utensil washing

- Chlorine 50-100 ppm for manual utensil washing
- Quaternary Ammonia 200 ppm or as specified by the manufacturer
- Iodine 12.5-25 ppm

ƒ Test the SANITIZER strength a few times per day to make sure the SANITIZER is strong
enough to kill germs.

ƒ Store the TEST STRIPS near the utensil washing area. Be sure to keep them dry.

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-4

Module 4 Activity:

Manual Utensil Washing

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

Using the Manual Utensil Washing fact sheet (p. M4-7) as a guide, set-up the 3 or 4
compartment utensil washing sinks.

1. Show or mark the water fill line in each sink compartment.

2. Fill each compartment with the appropriate amount of warm water.

3. Dispense or add detergent to the wash compartment.

4. According to the manufacturer’s instructions, measure the appropriate amount of

SANITIZER into the SANITIZER compartment (1 tablespoon chlorine SANITIZER in 3
gallons water = 100 ppm).

5. Thoroughly mix the SANITIZER in the water.

6. Measure the SANITIZER concentration in parts per million (ppm) with the appropriate
TEST STRIPS. Follow the directions provided with the TEST STRIPS.

NOTE: Chlorine TEST STRIPS turn shades of purple and quat TEST STRIPS turn shades
of greenish blue, depending on the concentration.

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-5

Module 4 Activity:

Mechanical Utensil Washing

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

Chlorine Sanitizing Dish Machine

1. Explain how the machine operates.

2. Utensils must be thoroughly pre-washed or scraped before placing in the machine.

3. Place the utensils in a rack and start the machine.

4. When cycle is complete, use a chlorine TEST STRIP to measure the SANITIZER
concentration in parts per million (ppm). Dip the TEST STRIP on a utensil that has
pooled water. Note: Chlorine TEST STRIPS turn shades of purple, depending on the
concentration. (Minimum chlorine concentration 50 ppm).

5. Show the employees how to prime the chemical SANITIZER injection tube, if
applicable.

6. Explain what to do if the chemical SANITIZER concentration is measuring 0 ppm.

Hot Water Sanitizing Dish Machine

1. Explain how the machine operates.

2. Utensils must be thoroughly pre-washed or scraped before placing in the machine.

3. Place the utensils in a rack and start the machine.

4. Watch the final rinse gauge to verify machine is reaching a minimum water
temperature of 180°F or as specified by the manufacturer.

5. Explain what to do if the dish machine is not reaching the proper temperature.

To get more information invite your dish machine or chemical service technician to the
training, as he or she may be able to provide assistance in this area.

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-6

Fact Sheet:

Manual Utensil Washing

Sanitizer Concentration
Chlorine 50 - 100 ppm
Quaternary Ammonia 200 ppm or as specified by the manufacturer
Iodine 12.5 - 25 ppm

Note: Concentrations below the approved chemical levels are not effective and
concentrations above these levels can be toxic. To ensure the correct
concentration, always read the directions on the label and use the proper test
strips to check the concentration.

Public Health – Madison and Dane County (06/04)

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-7

Fact Sheet:

Mechanical Utensil Washing

Scrape Rack and Sort Wash, Rinse, Sanitize Air Dry
Properly

Graphic Courtesy of DuPage County Health Department

Chemical Sanitizing Hot Water Sanitizing

- Water temperature according to the - Wash temperature according to the
manufacturer manufacturer
- Detergent and sanitizer must be - Final rinse temperature at least 180°F
automatically dispensed
- Chlorine at 50 ppm

Public Health – Madison and Dane County (06/04)

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-8

 TRAINER: Share this story with participants.

Tales from the Kitchen

Recently a manager shared an interesting story. She had been off a few days and had
decided to stop by the restaurant to see how things were going. She entered through
the mechanical utensil washing area and noticed a very strange odor. She wasn’t quite
sure what she smelled. She decided to check the chlorine level of the dish machine, just
to make sure it was working. When she dipped the TEST STRIP into the pooling water
after a cycle, there was no color change. She thought that maybe the chlorine bucket
was empty. She noticed the bucket attached to the SANITIZER injector was not SANITIZER.
When she opened the bucket, she found shriveled-up pickles! Apparently the employee
had mistakenly attached a bucket of pickles instead of the chlorine SANITIZER. All the
utensils in the kitchen had a faint odor of pickle juice - the same odor the manager
noticed when she entered the utensil washing area. The employee had not been trained
to use TEST STRIPS to check the SANITIZER level. If he had, this mistake may have been
noticed and corrected immediately.

Solution: The person in charge has the responsibility to ensure dish machines are
operating properly every day. An employee must be assigned to check the SANITIZER
level with a TEST STRIP to verify the concentration is at the appropriate level and to notify
the person in charge if there is a problem.

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-9

Module 4 Questions:

Utensil Washing-Manual and Mechanical Review

TRAINER: Ask participants to answer the following.

1. How do you set up a 3 or 4 compartment sink?

Answer: 1 - Pre-Wash/Scrape
2 - Wash with Detergent and 110°F Water
3 - Rinse
4 - SANITIZE with Approved SANITIZER

2. What is the proper SANITIZER concentration for manual utensil washing?

Answer: Chlorine at 50 - 100 ppm in warm water

Quaternary Ammonia Compound (Quat) at 200 ppm or as specified by the
manufacturer.

3. How do TEST STRIPS work?

Answer: TEST STRIPS measure the concentration in parts per million (ppm) of the
SANITIZER in solution. Chlorine TEST STRIPS turn shades of purple and quat
TEST STRIPS turn shades of greenish blue, depending on the concentration.

4. What is the final rinse temperature for a hot water SANITIZING dish machine?

Answer: 180°F or as specified by the manufacturer.

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-10

Post Quiz

Module 4: Utensil Washing

Fill in the blanks

Manual Utensil Washing Steps

1. Scrape

2. _________

3. _________

4. _________

5. Air Dry

Sanitizer Concentration

Chlorine ________ ppm

Quaternary Ammonia ________ ppm

Iodine 12.5 - 25 ppm

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-11

Post Quiz Answers

Module 4: Utensil Washing

Fill in the blanks

Manual Utensil Washing Steps

1. Scrape

2. Wash

3. Rinse

4. Sanitize

5. Air Dry

Sanitizer Concentration

Chlorine 50-100 ppm

Quaternary Ammonia 200 ppm

Iodine 12.5 - 25 ppm

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-12

Module 4 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.
ƒ Present participants with Certificate of Completion (p. 12).
ƒ Track all trainings an employee receives on the Employee Attendance Record
(p. 13).
ƒ Check manual utensil washing sanitizing solutions and chemical sanitizing dish
machines once per day with a TEST STRIP.
ƒ Check the temperature gauge on a hot water sanitizing dish machine once per day.
ƒ Use the Sanitizer Check Log (p. M4-14) or provide your own log/calendar to
document testing.
ƒ Review your dish machine manufacturer manual for proper operation and
maintenance.
ƒ Invite your dish machine or chemical service technician to provide training on proper
operation of your machine or use of chemicals.
ƒ Post the Manual Utensil Washing fact sheet (p. M4-7) or Mechanical Utensil
Washing fact sheet (p. M4-8) in the utensil washing area for a quick reference.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 4-301, Equipment Numbers and
Capacities; 4-302.14, Sanitizing Solutions, Testing Devices; 4-501, Equipment
Maintenance and Operation; 4-603, Cleaning of Equipment and Utensils - Methods;
4-7, Sanitization of Equipment and Utensils.
ƒ Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 5:
Cleaning And Sanitizing. University of Florida/Florida Restaurant Association, 1997.
The University of Florida Food Protection Video Series is ideal for training your food
service personnel about the most important aspects of food safety. This volume
covers proper cleaning and sanitizing of food equipment and utensils (9:00 min).

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-13

Mechanical Dish Washing
Sanitizer Check Log
MINIMUM 50 PPM CHLORINE REQUIRED

Date Sanitizer Concentration Action Taken Initials

Public Health – Madison and Dane County (06/04)

MODULE 4: UTENSIL WASHING - MANUAL OR MECHANICAL M4-14

Module 5 Overview:

Personal Hygiene

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Understand the link between poor personal hygiene and FOODBORNE ILLNESS.
2. Explain good personal hygiene practices.

TIME: 15 minutes

TEACHING LOCATION: Dining Room

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M5-4)
ƒ Activity: Personal Hygiene Crossword Puzzle (p. M5-5)
ƒ Fact Sheet: Personal Hygiene (p. M5-7)

GLOSSARY TERMS:

ƒ FOODBORNE ILLNESS

PUBLIC HEALTH – MADISON & DANE COUNTY 06/04

Pre Quiz

Module 5: Personal hygiene

1. Can employees wear any of the following when handling food?

Circle Yes or No

Artificial Nails Yes No

Nail Polish Yes No

Plain Wedding Band Yes No

MODULE 5: PERSONAL HYGIENE M5-2

Module 5 Presentation:

Personal Hygiene
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Personal Hygiene. Before our

training begins today there will be a short quiz. The quiz helps the Health Department
assess training effectiveness and success. You do not need to write your name on the
quiz and you will not be graded. Try your best to answer all the questions and don’t
share your answers with coworkers. We will be taking the same quiz at the end of
training so if you don’t know the answers, you’ll be learning them today. After the
training presentation we will do an activity together followed by some review questions.
The training will take about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

Poor personal hygiene of food employees is the second most common practice that
contributes to FOODBORNE ILLNESS outbreaks. Poor personal hygiene may negatively
affect the way customers view your establishment. Good personal hygiene practices
prevent FOODBORNE ILLNESS and keep customers coming back.

TRAINER: Read aloud.

What’s the Law?

Employees must follow good personal hygienic practices to prevent the

spread of disease.

MODULE 5: PERSONAL HYGIENE M5-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ FOODBORNE ILLNESS: Sickness caused from germs or toxins in food, also called food
poisoning.

ƒ It is important to always report to the person in charge when you are feeling ill.

ƒ Follow proper handwashing procedures.

ƒ Keep fingernails trimmed and unpolished to aid in cleaning and proper glove fit.

ƒ Do not use artificial nails since they may fall into food during preparation.

ƒ Open cuts or wounds on hands or wrists must be reported to the person in charge. A
food handler may work if the cut can be bandaged and a disposable glove is worn.

ƒ Jewelry worn on hands or wrists can collect food particles and be difficult to clean.
Remove jewelry before reporting to work. A plain wedding band may be worn.

ƒ Smoking, drinking, eating, or chewing gum should be done in designated break

areas to prevent contamination of food preparation areas.

ƒ Employees may only drink from a covered beverage container in food preparation
areas. Covered containers prevent contamination of your hands and food contact
surfaces if spills occur.

ƒ Effective hair restraints can be hats, hair coverings, hairnets, beard restraints and
clothing that covers the body. Use hair restraints to keep hair from falling into food
and to keep employees from touching their hair.

ƒ To prevent the spread of germs don’t touch your face, hair, or other body parts when
handling food.

ƒ When tasting food use the utensil only once. Don’t reuse the tasting utensil.

ƒ Dirty clothing may harbor bacteria that can be passed onto food. Keeping a clean
appearance may prevent the possibility of disease transmission.

ƒ If necessary establish a dress code that all employees can follow. Customers
appreciate good personal hygiene.

MODULE 5: PERSONAL HYGIENE M5-4

Module 5 Activity:

Personal Hygiene Crossword Puzzle

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

1 2

3 4 5

Across
1. Do this to help prevent the spread of disease.
6. Keep these trimmed and clean.
7. Customer's appreciate good personal _______.
8. Employee beverages must be_______ with a lid.
9. This is allowed only in a designated area.

Down
2. Do not dry your hands on your _____.
3. Remove this before reporting to work.
4. This must be worn over open cuts or wounds.
5. Tell your manager when you are feeling this way.
7. Needed to keep hair out of food.

MODULE 5: PERSONAL HYGIENE M5-5

Module 5 Activity:

Personal Hygiene Crossword Puzzle-Answer Key

TRAINER: Use to discuss participants’ answers.

1 2
H A N D W A S H I N G

R
3 4 5
O J B I
6
F I N G E R N A I L S
7
W N L H Y G I E N E
8
C O V E R E D A

L A I

R G R
9
Y E A T I N G

Across
1. Do this to help prevent the spread of disease.
6. Keep these trimmed and clean.
7. Customer's appreciate good personal _______.
8. Employee beverages must be_______ with a lid.
9. This is allowed only in a designated area.

Down
2. Do not dry your hands on your _____.
3. Remove this before reporting to work.
4. This must be worn over open cuts or wounds.
5. Tell your manager when you are feeling this way.
7. Needed to keep hair out of food.

MODULE 5: PERSONAL HYGIENE M5-6

Fact Sheet:

PERSONAL HYGIENE

Wear a clean uniform

Wash your hands often

Remove jewelry before

reporting to work

Wear hairnet,
hat, or cap

Keep fingernails short

and without artificial nails
or nail polish

Public Health – Madison and Dane County (06/04)

MODULE 5: PERSONAL HYGIENE M5-7

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. A food employee dried his hands on his dirty apron after washing his hands.

Problem: Drying your hands on your apron or dirty clothing can easily recontaminate
washed hands.

Solution: Single use paper or cloth towels should be used for hand drying.

2. A food employee was wearing painted artificial fingernails.

Problem: Long painted nails can break or flake polish into food.

Solution: Keeping nails trimmed and unpainted makes it easy to keep them clean
and prevents breakage and flaking of nail polish into food.

3. Employee personal belongings were stored directly on top of opened bags of flour
and sugar.

Problem: Debris and bacteria present on personal belongings may contaminate the
stored food.

Solution: Designate a separate area for storing employee personal belongings away
from food, utensils, or single service items.

MODULE 5: PERSONAL HYGIENE M5-8

Module 5 Questions:

Personal Hygiene Review

TRAINER: Ask participants to answer the following.

Answer True or False:

1. Employees may eat in food preparation areas as long as good handwashing

procedures are followed.

Answer: False - Employees should eat in designated break areas to prevent

contamination of food and equipment.

2. A plain wedding band is the only acceptable jewelry allowed on employees’ hands
and arms.

Answer: True - This will allow for proper handwashing. Any other jewelry may
harbor food particles and germs.

3. An employee with a burn on her finger may continue to work as long as a bandage
and disposable glove is worn.

Answer: True - A food handler with an open cut or wound on their hand or wrist
may work as long as the wound is bandaged with an impermeable cover
and a single-use glove is worn.

MODULE 5: PERSONAL HYGIENE M5-9

Post Quiz

Module 5: Personal hygiene

1. Can employees wear any of the following when handling food?

Circle Yes or No

Artificial Nails Yes No

Nail Polish Yes No

Plain Wedding Band Yes No

MODULE 5: PERSONAL HYGIENE M5-10

Post Quiz Answers

Module 5: Personal hygiene

1. Can employees wear any of the following when handling food?

Artificial Nails No

Nail Polish No

Plain Wedding Band Yes

MODULE 5: PERSONAL HYGIENE M5-11

Module 5 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Develop or review your written employee personal hygiene policy.

ƒ Develop a procedure to handle employee personal hygiene issues or complaints.

ƒ Post the Personal Hygiene fact sheet (p. M5-7) for a quick reference.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 2-302.11, Fingernails; 2-303.11,
Jewelry; 2-304.11, Outer Clothing; 2-4, Hygienic Practices.

ƒ Video: Handwashing for Life: The Why, The When & The How. The Handwashing
Leadership Forum, 2002. This short, language-free video motivates line-level kitchen
workers and servers on the why, when, and how to handwash (4:30 min).

MODULE 5: PERSONAL HYGIENE M5-12

Module 6 Overview:

Thermometers

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Identify different types of thermometers and their uses.

2. Demonstrate how to properly CALIBRATE a stem thermometer.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

MATERIALS NEEDED:

ƒ Activity: Thermometer Calibration (p. M6-5)

- Thermometers
- Bucket of ice and water (50/50 slush)
- Small pan of boiling water
- Thermometer holder with calibration hole or pliers

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M6-4)
ƒ Activity: Thermometer Calibration (p. M6-5)
ƒ Fact Sheet: Types of Thermometers (p. M6-6)

GLOSSARY TERMS:

ƒ CALIBRATE
ƒ DANGER ZONE

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 6: thermometers
1. Do you know how to calibrate a metal stem thermometer?

Circle Yes or No

2. List three types of thermometers.

MODULE 6: THERMOMETERS M6-2

Module 6 Presentation:

Thermometers
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Thermometers. Before our training

begins today there will be a short quiz. The quiz helps the Health Department assess training
effectiveness and success. You do not need to write your name on the quiz and you will not be
graded. Try your best to answer all the questions and don’t share your answers with coworkers.
We will be taking the same quiz at the end of training so if you don’t know the answers, you’ll be
learning them today. After the training presentation we will do an activity together followed by
some review questions. The training will take about 15 minutes and all of you will be
participating.

TRAINER: Read aloud.

What’s the Risk?

Foods held in the DANGER ZONE - between 41°F and 135°F for more than a few hours can
become unsafe to eat. By using a thermometer often to check food temperatures, you may be
able to prevent a foodborne illness. This safe food practice can help you identify a problem
before the food becomes unsafe to eat. An added benefit of maintaining safe food temperatures
is improved food quality and reduced waste. Remember to regularly CALIBRATE your
thermometers to ensure the accuracy of food temperatures.

TRAINER: Read aloud.

What’s the Law?

Provide and use an accurate, metal stem thermometer for checking food
temperatures.

Refrigeration units must have accurate and easy-to-read thermometers.

Place the thermometer in the warmest area of the refrigerator.

MODULE 6: THERMOMETERS M6-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ CALIBRATE: A procedure to check and adjust thermometers so they take accurate
temperatures.

ƒ DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41°F
and 135°F. This is called the DANGER ZONE because bacteria will grow quickly
between these temperatures.

ƒ Thermometers come in various types, styles and prices.

ƒ All thermometers should be checked for accuracy and CALIBRATED.

ƒ Thermocouples can usually be sent to the manufacturer for CALIBRATION.

ƒ CALIBRATE all new thermometers.

ƒ CALIBRATE a thermometer after it had been accidentally dropped.

ƒ Clean and sanitize thermometers between uses.

MODULE 6: THERMOMETERS M6-4

Module 6 Activity:

Thermometer Calibration
TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

ƒ Review and discuss the Types of Thermometers fact sheet (p. M6-6).

ƒ When using thermometers to ensure food safety, make sure your thermometer
readings are accurate. The accuracy of the thermometer can be checked using the
CALIBRATION procedure below. CALIBRATE new thermometers and then at least
quarterly.

ƒ Procedure (for dial thermometers):

1. Place thermometers in a cup of ice and water mixture or boiling water.

2. Immerse the stem a minimum of 2 inches into the mixture, being careful not to
touch the sides or bottom of the container.

3. Wait until needle stops moving.

4. The thermometer should read 32°F in the ice and water mixture or 212°F in the
boiling water.

5. Use the wrench/pliers to turn the calibration nut until it reads 32°F or 212°F.

Ice Point Method Boiling Point Method

Graphics Courtesy of USDA Food Safety and Inspection Service

MODULE 6: THERMOMETERS M6-5

Fact Sheet:

TYPES OF Thermometers
Dial Instant-Read:
ƒ Reads in 15-20 seconds
ƒ Place 2 to 3 ”deep in thickest part of the food
ƒ Temperature is averaged along the probe, from tip to 2 to 3” up the
stem
ƒ Insert sideways for thin foods
ƒ Some models can be calibrated; check manufacturer’s instructions
ƒ Not designed to be left in the food while it is cooking

Digital instant-read:
ƒ Reads in 10 seconds
ƒ Place at least 1/2” deep
ƒ Can measure thick and thin foods
ƒ Some models can be calibrated; check manufacturer’s instructions
ƒ Not designed to be left in the food while it is cooking

Thermocouple:
ƒ Reads in 2-5 seconds - fastest reading of all thermometers
ƒ Place 1/4” or deeper
ƒ Can measure thick and thin foods
ƒ Can be calibrated; check manufacturer’s instructions
ƒ Not designed to be left in the food while it is cooking
ƒ More expensive than instant-read thermometers

Oven-Safe:
ƒ Reads in 1-2 minutes
ƒ Place 2 to 2-1/2” deep in the thickest part of the food
ƒ Best for roasts, soups, or casseroles
ƒ Can remain in the food while it is cooking in the oven
ƒ Heat conduction of metal stem can cause false high readings
ƒ Some models can be calibrated; check manufacturer’s instructions

Indicating Thermometers:
ƒ Can be kept in the refrigerator and freezer
ƒ Can be used to check the accuracy of built-in thermometers

Infrared:
ƒ Fast read out
ƒ Can read the temperature of the food without touching it
ƒ Only measures surface temperature, not for internal food temperatures

Information and Graphics Courtesy of USDA Food Safety and Inspection Service
Public Health – Madison and Dane County (06/04)

MODULE 6: THERMOMETERS M6-6

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. An employee was trying to check the temperature of a thin hamburger with the tip of
the dial thermometer.

Problem: Dial thermometers must be inserted at least 2-3 inches into the food, and
this is difficult to do with thin foods.

Solution: For thin foods, a tip-sensitive digital thermometer or thermocouple works

best.

2. An employee checked the temperature of a container of potato salad right after

checking some raw chicken without cleaning/sanitizing the thermometer.

Problem: Thermometers should be cleaned and sanitized to avoid cross-

contamination, especially when going from raw to ready-to-eat foods.

Solution: Alcohol swabs or sanitizing wiping cloth solutions are acceptable.

3. An employee frequently checked food temperatures, but rarely CALIBRATED his

thermometer.

Problem: Because he did not regularly CALIBRATE their thermometer, he did not
know it was off by 20°F. He thought the food was 38°F, but it was actually
58°F.

Solution: CALIBRATE thermometers often.

MODULE 6: THERMOMETERS M6-7

Module 6 Questions:

Thermometers Review
TRAINER: Ask participants to answer the following.

1. Name several types of thermometers.

Answer: Dial instant-read, Digital instant-read, Thermocouple, Infrared, Oven-safe

2. What temperature should the thermometer read in an ice and water mixture?

Answer: 32°F

3. How do you clean and sanitize the thermometer before use and between raw and
ready-to-eat food?

Answer: Alcohol swabs or sanitizing wiping cloth solutions

MODULE 6: THERMOMETERS M6-8

Post Quiz

Module 6: thermometers
1. Do you know how to calibrate a metal stem thermometer?

Circle Yes or No

2. List three types of thermometers.

MODULE 6: THERMOMETERS M6-9

Post Quiz Answers

Module 6: thermometers
1. Do you know how to calibrate a metal stem thermometer?

Circle Yes or No

2. List three types of thermometers.

Dial instant-read, Digital instant-read, Thermocouple, Infrared,

Oven-safe, Indicating thermometer

MODULE 6: THERMOMETERS M6-10

Module 6 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.
ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.
ƒ Present participants with Certificate of Completion (p. 12).
ƒ Track all trainings an employee receives on the Employee Attendance Record
(p. 13).
ƒ Develop or review procedures for temperature monitoring, recording and corrective
actions if improper temperatures are found.
ƒ Create and/or post easy-to-use temperature logs for recording temperatures.
ƒ Determine with your staff a specific dates they should check thermometer
calibration. Develop a written calibration log and assign this duty to an employee(s).
Review the calibration logs as necessary.
ƒ Recording thermometers and data loggers can also be used to monitor and record
food or equipment temperatures.
ƒ Post the Thermometer Placement fact sheet (p. M6-12) and Temperature Danger
Zone fact sheet (p. M6-13) in the kitchen for a quick reference.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 4-203, 4-204.112, 4-302.12,
Temperature Measuring Devices.
ƒ Thermy™ Website - a national consumer education campaign designed to promote
the use of food thermometers, developed by the Food Safety and Inspection Service
(FSIS), U.S. Department of Agriculture (USDA).
[Link]
ƒ Kitchen Thermometer booklet, developed by the Food Safety and Inspection
Service, USDA [Link]
ƒ Recording Thermometers - [Link]*

*Reference to commercial or trade names does not imply endorsement by Public Health – Madison and
Dane County or bias against those not mentioned.

MODULE 6: THERMOMETERS M6-11

Fact Sheet: Comment [c1]: Also in M8, M9.

Thermometer placement
Ham

Insert the thermometer in the

thickest area, away from bone &
fat.

Check the temperature of

irregularly shaped foods in
several places.

Hamburger Patty

For thin foods like a hamburger patty, a digital

thermometer or thermocouple is best.

Lasagna

Combination Dishes/Casseroles

Check in the center or thickest part.

Check in several places, especially

for dishes containing eggs or
ground meat and/or poultry.

Public Health – Madison and Dane County (06/04)

MODULE 6: THERMOMETERS M6-12

Fact Sheet: Comment [c2]: Also in M8, M9.

Temperature Danger Zone

Reheat Foods to 165°F

Keep Hot Foods at or above 135°F

DANGER ZONE
41°F - 135°F
Bacteria Multiply

Keep Cold Foods at or below 41°F

WHEN IN DOUBT, THROW IT OUT!

Public Health – Madison and Dane County (06/04)

MODULE 6: THERMOMETERS M6-13

Module 7 Overview:

Safe Cooking

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Describe potential hazards of eating food that has not been safely cooked.
2. Identify the proper cook temperatures of various animal foods.
3. Describe what to do if foods are found below the safe cooking temperatures.

TIME: 15 minutes

TEACHING LOCATION: Presentation in the dining room

Teaching activity in the kitchen

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M7-4)
ƒ Activity: Cooking Temperatures (p. M7-5)
ƒ Activity: Is It Done? (p. M7-6)
ƒ Fact Sheet: Final Cook Temperatures (p. M7-8)
ƒ Fact Sheet: Roast Cooking Temperatures (p. M7-9)

GLOSSARY TERMS:

ƒ HACCP
ƒ PATHOGEN
ƒ RAW ANIMAL FOOD

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 7: Safe cooking

Fill in the Final Cook Temperatures

Raw shell eggs

145°F
Eggs cooked for immediate service.
Fish
145°F
Including fresh or saltwater fish, crustaceans, and mollusks.
Meat
145°F
Including meat from cattle, swine, sheep, goats or other edible animals.
Ground meats, fish or game animals
Including hamburger, ground pork, sausages, gyros, injected meats,
meatballs.
Poultry
Including any domesticated bird (chickens, turkeys, duck, geese, guinea)
& migratory waterfowl, game birds or squab (such as pheasant, partridge,
quail, grouse or guineas).
Stuffed fish, meat, poultry, pasta
165°F
Any raw meat that is stuffed, or anything stuffed with raw meat.

Commercially precooked foods

Foods that have been previously cooked and packaged by a commercial
food processing facility.
Plant Foods for Hot Holding
135°F
Rice, pasta, vegetables cooked and hot held
Reheating leftovers
Foods that have been previously cooked and cooled should be reheated
to 165°F within 2 hours.

The temperatures must be reached and held for at least 15 seconds.

MODULE 7: SAFE COOKING M7-2

Module 7 Presentation:

Safe Cooking
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Safe Cooking. Before our training begins today
there will be a short quiz. The quiz helps the Health Department assess training effectiveness
and success. You do not need to write your name on the quiz and you will not be graded. Try
your best to answer all the questions and don’t share your answers with coworkers. We will be
taking the same quiz at the end of training so if you don’t know the answers, you’ll be learning
them today. After the training presentation we will do an activity together followed by some
review questions. The training will take about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

RAW ANIMAL FOODS such as beef, pork, poultry, fish, and eggs can contain disease-causing
germs, also called PATHOGENS. PATHOGENS may already be in the food by the time it comes to
your food establishment. Some examples of common PATHOGENS are [Link] in ground beef or
Salmonella in poultry. Eating foods before they are cooked to a safe temperature may result in
someone becoming very sick. By cooking RAW ANIMAL FOODS to safe temperatures, disease-
causing germs can be reduced to safe levels or killed.

TRAINER: Read aloud.

What’s the Law?

Cook RAW ANIMAL FOODS to the following temperatures:

165°F Chicken, turkey, or waterfowl

Stuffed chicken, fish, meat, or pasta

155°F Ground meats, fish or game animals

145°F Meat: beef, pork, or lamb

Fish
Raw shell eggs

MODULE 7: SAFE COOKING M7-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ HACCP: Hazard Analysis Critical Control Point. A self-inspection program that helps
food employees identify critical control points where food is at risk of causing illness.
Cooking foods to safe temperatures is an example of a critical control point.

ƒ PATHOGEN: Bacteria or viruses that cause disease.

ƒ RAW ANIMAL FOOD: Uncooked animal foods such as eggs, fish, meat, chicken, and
other foods containing these RAW ANIMAL FOODS.

ƒ A Kansas State University study showed that 40% of hamburgers “brown in the
middle” were actually below the required temperature of 155°F that kills E. coli
bacteria.

ƒ You cannot tell if a food is fully cooked by smelling it or looking at it. Checking the
temperature with a metal stem thermometer is the only way to guarantee safety.

ƒ Final cook temperatures vary for different types of animal foods.

ƒ When using a microwave for cooking the food should be stirred, if possible, during
cooking, and allowed to stand covered for 2 minutes.

ƒ Plants foods, like rice, pasta, or vegetables, for hot holding must be cooked to at
least 135°F.

ƒ When food is found to be below safe cooking temperatures:

- Continue to cook it until it reaches the required temperature.
- Check the cooking equipment for proper operation.
- Verify that the product was made according to the recipe or procedure.
- Check the accuracy of your thermometer and calibrate if needed.

MODULE 7: SAFE COOKING M7-4

Module 7 Activity:

Cooking Temperatures
TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

List food items from your own menu into the spaces on the left. Choose the correct safe
cooking temperatures for each food item from the list on the bottom. The temperatures
may be used more than once. Use the Final Cook Temperature fact sheet (p. M7-8) and
Roast Cooking Temperature fact sheet (p. M7-9) to help you.

Menu Item Answer

1. Hamburger 155°F
2.
3.
4.
5.
6.
7.
8.
9.
10.

Temperatures Choices:
135°F
145°F
155°F
165°F

Think about the following:

1. What is the main ingredient of each item?

2. Does the menu item contain raw meat?
3. Is the item made with pre-cooked meat?
4. Is the item a roast?
5. Does the dish contain ground meat?

MODULE 7: SAFE COOKING M7-5

Module 7 Activity:

Is It Done?
TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

Check a box to answer if the example is safely cooked. Use the Final Cook
Temperatures fact sheet (p. M7-8) and Roast Cooking Temperatures fact sheet (p. M7-
9) to help you.

Not
Cooking Example – Is it Safely Cooked? Yes No enough
info
1. Deep fried chicken breast cooked to 165°F.
2. Hamburger is cooked until it looks brown in the middle.
3. Commercially precooked ham for hot buffet cooked to
135°F.
4. Beef roast cooked to 140°F.
5. Carrots for hot holding heated to 130°F.
6. Breakfast sausage for the hot breakfast buffet is cooked in
the microwave to 155°F.
7. Pork tenderloin baked until it reaches 145°F.
8. Whole turkey breast reaches 165°F.

MODULE 7: SAFE COOKING M7-6

Module 7 Activity:

Is It Done? Answer Key

TRAINER: Use to discuss participants’ answers.

Not
Cooking Example – Is it Safely Cooked? Yes No enough
info
1. Deep fried chicken breast cooked to 165°F.
X
Chicken and other poultry must be cooked to 165°F.
2. Hamburger is cooked until it looks brown in the middle.
Using the color of the meat as an indicator is not always X
accurate. Meat that appears brown isn’t necessarily 155°F.
3. Commercially precooked ham for hot buffet cooked to
135°F.
X
Commercially precooked foods only need to be cooked to
135°F for hot holding.
4. Beef roast cooked to 140°F.
It depends on how long the beef roast has been cooking.
X
Refer to the Roast Cooking Temperature fact sheet (p. M7-
9).
5. Carrots for hot holding heated to 130°F.
Vegetables are that is cooked for hot holding must be X
heated to at least 135°F.
6. Breakfast sausage for the hot breakfast buffet is cooked in
the microwave to 155°F.
X
All RAW ANIMAL FOODS cooked in the microwave must be
cooked to 165°F.
7. Pork tenderloin baked until it reaches 145°F.
X
Pork must be cooked to a minimum 145°F.
8. Whole turkey breast reaches 165°F.
The minimum cooking temperature of turkey breast is X
165°F.

MODULE 7: SAFE COOKING M7-7

Fact Sheet:

Final Cook TemperatureS

USE A THERMOMETER TO CHECK THE INTERNAL TEMPERATURE OF THE FOOD YOU ARE COOKING

Raw shell eggs

145°F
Eggs cooked for immediate service.
Fish
145°F
Including fresh or saltwater fish, crustaceans, and mollusks.
Meat
145°F
Including meat from cattle, swine, sheep, goats or other edible animals.
Ground meats, fish or game animals
Including hamburger, ground pork, sausages, gyros, injected meats, 155°F
meatballs.
Poultry
Including any domesticated bird (chickens, turkeys, duck, geese, guinea)
165°F
& migratory waterfowl, game birds or squab (such as pheasant, partridge,
quail, grouse or guineas).
Stuffed fish, meat, poultry, pasta
165°F
Any raw meat that is stuffed, or anything stuffed with raw meat.

Commercially precooked foods

Foods that have been previously cooked and packaged by a commercial 135°F
food processing facility.
Plant Foods for Hot Holding
135°F
Rice, pasta, vegetables cooked and hot held
Reheating leftovers
Foods that have been previously cooked and cooled should be reheated 165°F
to 165°F within 2 hours.

The temperatures must be reached and held for at least 15 seconds.

Public Health – Madison and Dane County (06/04)

MODULE 7: SAFE COOKING M7-8

Fact Sheet:

Roast Cooking TemperatureS

Whole beef roasts and pork roasts can be safely cooked using one of the
following time and temperature combinations

130°F for 112 minutes

131°F for 89 minutes

133°F for 56 minutes

135°F for 36 minutes

136°F for 28 minutes

138°F for 18 minutes

140°F for 12 minutes

144°F for 5 minutes

145°F for 4 minutes

151°F for 54 seconds

155°F for 22 seconds

158°F for 0 seconds

Public Health – Madison and Dane County (06/04)

MODULE 7: SAFE COOKING M7-9

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

1. In 1993, over 700 people got sick and 4 children died from eating undercooked
ground beef contaminated with E. coli bacteria at a restaurant chain in Washington
State. The restaurant chain lost over 100 million dollars as a defendant in multiple
lawsuits.

Solution: The restaurant chain worked hard to change their hamburger cooking
procedures and was the first company in the restaurant industry to use a HACCP-
based food safety system. This restaurant chain now is considered a leader in food
safety and a model by the U.S. Department of Agriculture. This landmark case
changed hamburger cooking awareness and procedures for all Americans.

2. A sanitarian performed an inspection at a well-known, fast food establishment, and

noticed that the hamburgers were not reaching the final required minimum cooking
temperature of 155°F. The employees were using the same equipment, timers and
procedures that they had always used and had worked fine in the past. Apparently,
the grill had recently been serviced, and was improperly calibrated.

Solution: Even though this establishment had set procedures in place that have
worked in the past, procedures must be routinely verified by checking food
temperatures to ensure their equipment is functioning properly.

MODULE 7: SAFE COOKING M7-10

Module 7 Questions:

Safe Cooking Review

TRAINER: Ask participants to answer the following.

1. Describe potential hazards of eating food that has not been safely cooked.

Answer: Eating undercooked foods can cause foodborne illness such as E. coli or
Salmonella.

2. Describe the best way to tell if a food has been cooked to a safe temperature.

Answer: Use an appropriate thermometer to check final cooking temperatures.

Meat that “looks” or “feels” done is not necessarily safely cooked.

3. What should you do if your food has not reached the safe cooking temperature?

Answer: Continue to cook it until it reaches the proper temperature.

4. What is the safe cooking temperature for pork, hamburger, and chicken?

Answer: Pork 145°F

Hamburger 155°F
Chicken 165°F

MODULE 7: SAFE COOKING M7-11

Post Quiz

Module 7: Safe cooking

Fill in the Final Cook Temperatures

Raw shell eggs

145°F
Eggs cooked for immediate service.
Fish
145°F
Including fresh or saltwater fish, crustaceans, and mollusks.
Meat
145°F
Including meat from cattle, swine, sheep, goats or other edible animals.
Ground meats, fish or game animals
Including hamburger, ground pork, sausages, gyros, injected meats,
meatballs.
Poultry
Including any domesticated bird (chickens, turkeys, duck, geese, guinea)
& migratory waterfowl, game birds or squab (such as pheasant, partridge,
quail, grouse or guineas).
Stuffed fish, meat, poultry, pasta
165°F
Any raw meat that is stuffed, or anything stuffed with raw meat.

Commercially precooked foods

Foods that have been previously cooked and packaged by a commercial
food processing facility.
Plant Foods for Hot Holding
135°F
Rice, pasta, vegetables cooked and hot held
Reheating leftovers
Foods that have been previously cooked and cooled should be reheated
to 165°F within 2 hours.

The temperatures must be reached and held for at least 15 seconds.

MODULE 7: SAFE COOKING M7-12

Post Quiz Answers

Module 7: Safe cooking

Raw shell eggs

145°F
Eggs cooked for immediate service.
Fish
145°F
Including fresh or saltwater fish, crustaceans, and mollusks.
Meat
145°F
Including meat from cattle, swine, sheep, goats or other edible animals.
Ground meats, fish or game animals
Including hamburger, ground pork, sausages, gyros, injected meats, 155°F
meatballs.
Poultry
Including any domesticated bird (chickens, turkeys, duck, geese, guinea)
165°F
& migratory waterfowl, game birds or squab (such as pheasant, partridge,
quail, grouse or guineas).
Stuffed fish, meat, poultry, pasta
165°F
Any raw meat that is stuffed, or anything stuffed with raw meat.

Commercially precooked foods

Foods that have been previously cooked and packaged by a commercial 135°F
food processing facility.
Plant Foods for Hot Holding
135°F
Rice, pasta, vegetables cooked and hot held
Reheating leftovers
Foods that have been previously cooked and cooled should be reheated 165°F
to 165°F within 2 hours.

The temperatures must be reached and held for at least 15 seconds.

MODULE 7: SAFE COOKING M7-13

Module 7 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Incorporate safe cook temperatures into your recipes or written procedures.

ƒ Develop or review procedures for temperature monitoring, recording and corrective

actions if improper temperatures are found.

ƒ Create and/or post easy-to-use temperature logs for recording temperatures.

ƒ Post the Final Cook Temperatures fact sheet (p. M7-8) and Roast Cooking
Temperatures fact sheet (p. M7-9) in the kitchen for a quick reference.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 3-401.11, Raw Animal Foods;
3-401.12, Microwave Cooking; 3-401.13, Plant Food Cooking for Hot Holding.

ƒ USDA, Food Safety and Inspection Service Fact Sheets,

[Link]

ƒ Food Safety Training and Education Alliance, Food Safety Training Tools,
[Link]

MODULE 7: SAFE COOKING M7-14

Module 8 Overview:

Reheating

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Understand the importance of thoroughly reheating leftovers.

2. Know the time and temperature requirements for reheating previously cooked and
cooled and commercially precooked foods.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

MATERIALS NEEDED:

ƒ Activity: Reheating Exercise (p. M8-5)

- Food
- Metal Stem Thermometers
- Temperature Log (p. M8-6)

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M8-4)
ƒ Activity: Reheating Exercise (p. M8-5)
ƒ Fact Sheet: Temperature Danger Zone (p. M8-6)
ƒ Fact Sheet: Thermometer Placement (p. M8-7)

GLOSSARY TERMS:

ƒ BACTERIA
ƒ DANGER ZONE
ƒ POTENTIALLY HAZARDOUS FOODS

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 8: reheating
1. How long should it take to reheat food?

2. Is it acceptable to reheat food using the following?

Circle Yes or No

Steam table Yes No

Crock-pot Yes No

Stovetop Yes No

MODULE 8: REHEATING M8-2

Module 8 Presentation:

Reheating
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Reheating. Before our training begins

today there will be a short quiz. The quiz helps the Health Department assess training
effectiveness and success. You do not need to write your name on the quiz and you
will not be graded. Try your best to answer all the questions and don’t share your
answers with coworkers. We will be taking the same quiz at the end of training so if you
don’t know the answers, you’ll be learning them today. After the training presentation
we will do an activity together followed by some review questions. The training will take
about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

Thoroughly reheating food is important to kill disease-causing BACTERIA. Even when
foods are cooked properly, these BACTERIA can be present. If the food is slowly cooled,
BACTERIA may grow and cause a foodborne illness. This is because BACTERIA multiply
rapidly in the DANGER ZONE - between 41°F and 135°F. Proper reheating will help you
prevent a foodborne illness.

TRAINER: Read aloud.

What’s the Law?

POTENTIALLY HAZARDOUS FOODS that are cooked, cooled, and reheated for
hot holding must be reheated to at least 165°F for 15 seconds.

Ready-to-eat food taken from a commercially processed, sealed container

must be reheated to at least 135°F for hot holding.

Reheating must be completed in less than 2 hours.

MODULE 8: REHEATING M8-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ BACTERIA: Germs

ƒ DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41°F
and 135°F. This is called the DANGER ZONE because BACTERIA will grow quickly
between these temperatures.

ƒ POTENTIALLY HAZARDOUS FOODS: Foods BACTERIA will grow in when the temperature
is in the DANGER ZONE between 41°F and 135°F.

ƒ Common equipment used for reheating: alto sham, steamer, convection oven, stove
top, grill or microwave.

ƒ When using a microwave for reheating, stir and/or rotate food midway through the
heating time to eliminate cold spots where harmful BACTERIA can survive. Allow the
product to stand covered for 2 minutes to ensure thorough reheat.

ƒ Slowly reheating food in slow cookers, steam tables or chafing dishes is unsafe and
not allowed.

ƒ Use an accurate, appropriate thermometer to check reheat temperatures.

ƒ To maintain food quality, reheating the same food more than once is not
recommended.

ƒ Food can be safely reheated to 165°F if it has been in the DANGER ZONE less than
4 hours. This may occur if your equipment is not operating properly or power
outages occur.

MODULE 8: REHEATING M8-4

Module 8 Activity:

Reheating Exercise
TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

Choose a food product that you commonly reheat. Follow the outlined procedure below
or your own from your establishment’s procedure manual.

1. Place food in a container - smaller portions reheat faster.

2. Choose approved equipment for reheating - oven, stove top, grill or microwave.

3. Record the start time on a log. Use Food Temperature Log (p. M8-8).

4. Stir food often to distribute heat throughout the container.

5. If using a microwave, remember to let the food stand for 2 minutes afterward.

6. Use a thermometer to check the final reheat temperature. Refer to the

Thermometer Placement fact sheet (p. M8-7). Did the food reach at least 165°F or
135°F depending on the food product?

7. Record the finish time and temperature on log. Was the food reheated in less
than 2 hours?

8. When properly reheated, the food may be moved to hot holding equipment. Hot
hold food products at or above 135°F.

Review and discuss Temperature Danger Zone fact sheet (p. M8-6).

MODULE 8: REHEATING M8-5

Fact Sheet:

Temperature Danger Zone

Reheat Foods to 165°F

Keep Hot Foods at or above 135°F

DANGER ZONE
41°F - 135°F
Bacteria Multiply

Keep Cold Foods at or below 41°F

WHEN IN DOUBT, THROW IT OUT!

Public Health – Madison and Dane County (06/04)

MODULE 8: REHEATING M8-6

Fact Sheet:

Thermometer placement
Ham

Insert the thermometer in the

thickest area, away from
bone & fat.

Check the temperature of

irregularly shaped foods in
several places.

Hamburger Patty

For thin foods like a hamburger patty, a digital

thermometer or thermocouple is best.

Lasagna

Combination Dishes/Casseroles

Check in the center or thickest part.

Check in several places, especially

for dishes containing eggs or
ground meat and/or poultry.

Public Health – Madison and Dane County (06/04)

MODULE 8: REHEATING M8-7

Food Temperature Log
Internal
Date Time Food Product Action Taken Initials
Temperature

Thermometer Calibrated

Public Health – Madison and Dane County (06/04)

MODULE 8: REHEATING M8-8

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. An employee put a full container of cold chili into a steam table an hour before
serving to customers.

Problem: Steam tables are not designed to reheat foods. Steam tables are only
intended to hot hold foods that have been cooked or reheated.

Solution: Reheat foods using proper equipment such as a stove within 2 hours and
before serving.

2. A stockpot of properly reheated soup was placed into a cold steam table.

Problem: A cold steam table may cool foods to below 135°F.

Solution: Warmers and steam tables should be pre-heated.

3. A container of ground beef was placed in the microwave for 5 minutes to reheat. As
soon as the microwave finished, the beef was placed into a crock-pot for hot holding.

Problem: All foods reheated in the microwave should be stirred during reheating to
allow even distribution of heat. Also, the food should be allowed to stand
covered for 2 minutes after the end of the microwave cycle to finish the
heating process.

Solution: It is best to check the final reheat temperature with a metal stem
thermometer.

4. A restaurant reheated all homemade soups on the stove at medium-high heat for
1 hour. After reheating, the health inspector checked the final temperatures. The
chicken noodle soup was 170°F and the chili was only 125°F.

Problem: Thicker soups may take longer to reheat than thinner soups. The method
and time that works for reheating chicken noodle soup may not work for
reheating thicker foods like chili.

Solution: It is best to check the final reheat temperature with a metal stem
thermometer.

MODULE 8: REHEATING M8-9

Module 8 Questions:

Reheating Review
TRAINER: Ask participants to answer the following.

1. Why is it important to thoroughly reheat foods that have been previously cooked and
cooled?

Answer: Thorough reheating can kill BACTERIA that may have contaminated the food
and therefore help to prevent foodborne illness.

2. What temperature should leftover soup be reheated to for hot holding in a steam
table?

Answer: 165°F

3. What is the correct reheat temperature of a frozen, commercial package of chili for
hot holding?

Answer: 135°F

4. Why aren’t slow cookers, steam tables or chafing dishes allowed for reheating?

Answer: The reheating time may take longer than 2 hours.

MODULE 8: REHEATING M8-10

Post Quiz

Module 8: reheating
1. How long should it take to reheat food?

2. Is it acceptable to reheat food using the following?

Circle Yes or No

Steam table Yes No

Crock-pot Yes No

Stovetop Yes No

MODULE 8: REHEATING M8-11

Post Quiz Answers

Module 8: reheating
1. How long should it take to reheat food?

2 hours or less

2. Is it acceptable to reheat food using the following?

Steam table No

Crock-pot No

Stovetop Yes

MODULE 8: REHEATING M8-12

Module 8 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Develop or review procedures for temperature monitoring, recording and corrective

actions if improper temperatures are found for reheating.

ƒ Create and/or post easy-to-use temperature logs for recording temperatures.

ƒ Post the Temperature Danger Zone fact sheet (p. M8-6) and Thermometer
Placement fact sheet (p. M8-7) in the kitchen for a quick reference.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 3-403.11, Reheating for Hot
Holding.

ƒ USDA, Food Safety and Inspection Service Fact Sheets,

[Link]

ƒ Food Safety Training and Education Alliance, Food Safety Training Tools,
[Link]

MODULE 8: REHEATING M8-13

Module 9 Overview:

Hot and Cold Holding

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Define the term POTENTIALLY HAZARDOUS FOOD and DANGER ZONE.

2. Know the proper food temperatures to control bacterial growth.
3. Demonstrate proper thermometer placement.
4. Develop a service call list for hot and cold holding equipment.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

MATERIALS NEEDED:

ƒ Activity: Temperature Monitoring (p. M9-5)

- Metal stem thermometers
- Alcohol wipes or wiping cloths solution
- POTENTIALLY HAZARDOUS FOOD
- Food Temperature Log (p. M9-14)

ƒ Activity: Service Phone Numbers (p. M9-6)

- Paper
- Pen

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M9-4)
ƒ Activity: Temperature Monitoring (p. M9-5)
ƒ Activity: Service Call List (p. M9-6)
ƒ Fact Sheet: Temperature Danger Zone (p. M9-7)
ƒ Fact Sheet: Thermometer Placement (p. M9-8)

GLOSSARY TERMS:

ƒ DANGER ZONE
ƒ POTENTIALLY HAZARDOUS FOODS
ƒ WHEN IN DOUBT, THROW IT OUT

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 9: Hot and Cold holding

1. What is the temperature Danger Zone?

2. List five potentially hazardous foods.

MODULE 9: HOT AND COLD HOLDING M9-2

Module 9 Presentation:

Hot and Cold Holding

TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Hot and Cold Holding. Before our
training begins today there will be a short quiz. The quiz helps the Health Department assess
training effectiveness and success. You do not need to write your name on the quiz and you
will not be graded. Try your best to answer all the questions and don’t share your answers with
coworkers. We will be taking the same quiz at the end of training so if you don’t know the
answers, you’ll be learning them today. After the training presentation we will do an activity
together followed by some review questions. The training will take about 15 minutes and all of
you will be participating.

TRAINER: Read aloud.

What’s the Risk?

POTENTIALLY HAZARDOUS FOODS held in the DANGER ZONE from 41°F to 135°F may support the
rapid growth of disease-causing bacteria and lead to foodborne illness. Some examples of
POTENTIALLY HAZARDOUS FOOD include; meat, poultry, seafood, dairy products, cooked and
cooled foods. Improper hot or cold holding temperatures account for approximately 35% of all
foodborne disease outbreaks.

TRAINER: Read aloud.

What’s the Law?

Cold POTENTIALLY HAZARDOUS FOOD must be kept at or below 41°F.

Hot POTENTIALLY HAZARDOUS FOOD must be kept at or above 135°F.

Frozen food must be maintained frozen.

MODULE 9: HOT AND COLD HOLDING M9-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41°F
and 135°F. This is called the DANGER ZONE because bacteria will grow quickly
between these temperatures.
ƒ POTENTIALLY HAZARDOUS FOODS: Foods that bacteria will grow in when the
temperature is in the DANGER ZONE between 41°F and 135°F.
ƒ WHEN IN DOUBT, THROW IT OUT: If you are unsure about how long a food item has
been at improper temperature, discard it.
ƒ POTENTIALLY HAZARDOUS FOODS need extra care in handling. These are foods that
spoil easily and if not handled properly can cause foodborne illness. Examples
include:
Meat Gravies Eggs
Poultry Soups Milk
Fish Meat sauces Tofu
Cooked pasta or rice Cream-filled baked goods Cut melons
Cooked vegetables Custards
Cooked potatoes Meat and potato salads
ƒ Food should be discarded if in the DANGER ZONE for more than a total of 4 hours.
ƒ If the food has been out of temperature control for more than 4 hours, disease-
causing bacteria may grow to levels high enough to cause illness.
ƒ If you are unsure how long a food item has been at an unsafe temperature, discard
it. It’s better to be safe than sick. WHEN IN DOUBT, THROW IT OUT.
ƒ Just because a food looks and smells OK, does not mean it is safe to eat.
ƒ During hot holding, stirring and covering food will help ensure thorough heating.
ƒ Metal containers transfer heat and cold faster than plastic containers; hot foods will
cool more quickly in metal containers.
ƒ Storing smaller portions and covering foods after cooling are helpful tips for keeping
food below 41°F.
ƒ At all times during hot holding the food should remain above 135°F to prevent the
growth of bacteria. Use a thermometer to verify that your hot holding method is
keeping the food at safe temperatures.

MODULE 9: HOT AND COLD HOLDING M9-4

Module 9 Activity:

Temperature Monitoring
TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

ƒ Review and discuss Temperature Danger Zone fact sheet (p. M9-7).

ƒ Check temperatures of POTENTIALLY HAZARDOUS FOOD in your kitchen.

1. Use thermometers to check food temperatures during hot and cold holding.

2. Demonstrate proper thermometer placement. Refer to the Thermometer

Placement fact sheet (p. M9-8).

3. Clean and sanitize the thermometer between uses. Alcohol swabs or sanitizing
wiping cloth solutions are acceptable.

4. Record the temperatures on the Food Temperature Log (p. M9-14).

MODULE 9: HOT AND COLD HOLDING M9-5

Module 9 Activity:

Service Phone Numbers

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

Prepare a plan for servicing hot and cold holding equipment that is not operating
properly.

1. Make a list of all of the hot and cold holding equipment in the food establishment.

2. Write the name and phone number for the repair service next to each piece of
equipment.

3. Keep this list posted in the kitchen or in a readily available file.

4. Ensure the person in charge knows whom to contact when repairs are needed.

MODULE 9: HOT AND COLD HOLDING M9-6

Fact Sheet:

Temperature Danger Zone

Reheat Foods to 165°F

Keep Hot Foods at or above 135°F

DANGER ZONE
41°F - 135°F
Bacteria Multiply

Keep Cold Foods at or below 41°F

WHEN IN DOUBT, THROW IT OUT!

Public Health – Madison and Dane County (06/04)

MODULE 9: HOT AND COLD HOLDING M9-7

Fact Sheet:

Thermometer placement
Ham

Insert the thermometer in the

thickest area, away from
bone & fat.

Check the temperature of

irregularly shaped foods in
several places.

Hamburger Patty

For thin foods like a hamburger patty, a digital

thermometer or thermocouple is best.

Lasagna

Combination Dishes/Casseroles

Check in the center or thickest part.

Check in several places, especially

for dishes containing eggs or
ground meat and/or poultry.

Public Health – Madison and Dane County (06/04)

MODULE 9: HOT AND COLD HOLDING M9-8

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

1. During a routine re-inspection at a local restaurant, the health inspector discovered
that the air temperature in the walk-in cooler was 68°F. The circuit breaker for the
walk-in cooler was located in a public, common area and was switched off. The
health inspector found many of the foods in the unit were above 60°F and had to be
discarded. It was later learned that an employee knew that the temperature was too
warm and unsuccessfully tried to phone the head chef. It was the food
establishment’s policy for the head chef to place service calls for repairs, not the
other employees. This establishment lost thousands of dollars worth of food.

Solution: There must be a person in charge at all times who has the authority to
take action to correct any critical equipment malfunction. In the above case the food
had likely been above 41°F for well over 4 hours. Decisions should have been
made to identify foods that were at unsafe temperatures and to discard or move it to
working refrigerators, as appropriate.

2. An employee heated beans in a large stockpot on the stove before hot holding in the
steam table. The steam table container was not large enough for all the beans, so
he left the remaining portion in the stockpot on the stove, however he turned the
stove off because he did not want the beans to burn. He thought the beans would
stay hot. When the health inspector checked the temperature of the beans in the
stockpot, the beans were at 110°F.

Solution: At all times during hot holding the food should remain above 135°F to
prevent the growth of bacteria. Use a thermometer to verify that your hot holding
method is keeping the food at safe temperatures. Develop procedures for
temperature monitoring, recording and corrective actions if improper temperatures
are found for hot holding.

MODULE 9: HOT AND COLD HOLDING M9-9

Module 9 Questions:

Hot and Cold Holding Review

TRAINER: Ask participants to answer the following.

1. At what temperature must hot and cold food be held?

Answer: HOT: At or above 135°F for hot holding

COLD: At or below 41°F for cold holding

2. What are some ways to keep hot and cold foods at proper temperatures?

Answer: HOT: Keep food covered, stir frequently to provide even heating, check
food with a thermometer every 4 hours, and use approved hot holding
equipment.

COLD: Use smaller portions so food is used quickly, keep food covered,
use approved refrigeration equipment, or cool with ice. If using ice for cold
holding - make sure ice level is even with product in container (add salt
and some water to ice to make the solution colder).

3. What are the corrective actions for foods found at improper temperatures?

Answer: HOT: If hot food is below 135°F for less than 4 hours, reheat food to
165°F and either hot hold at or above 135°F or rapidly cool. If the food is
hot held below 135°F for more than 4 hours or you are unsure of the time,
discard the food.

COLD: If cold food is above 41°F for less than 4 hours, move it to another
refrigeration unit that is at or below 41°F. If the food is held above 41°F for
more than 4 hours or you are unsure of the time, discard the food.

MODULE 9: HOT AND COLD HOLDING M9-10

Post Quiz

Module 9: Hot and Cold holding

1. What is the temperature Danger Zone?

2. List five potentially hazardous foods.

MODULE 9: HOT AND COLD HOLDING M9-11

Post Quiz Answers

Module 9: Hot and Cold holding

1. What is the temperature Danger Zone?

41°F to 135°F

2. List five potentially hazardous foods.

Potentially hazardous foods need extra care in handling. These are

foods that spoil easily and if not handled properly can cause
foodborne illness. It is important to keep these foods out of the
Danger Zone. Examples include:

Meat Gravies Eggs

Poultry Soups Milk
Fish Meat sauces Tofu
Cooked pasta or rice Cream-filled baked goods Cut melons
Cooked vegetables Custards
Cooked potatoes Meat and potato salads

MODULE 9: HOT AND COLD HOLDING M9-12

Module 9 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Develop or review procedures for temperature monitoring, recording and corrective

actions if improper temperatures are found for hot and cold holding.

ƒ Create and/or post easy-to-use temperature logs for recording temperatures.

ƒ Post the Temperature Danger Zone fact sheet (p. M9-7) and Thermometer
Placement fact sheet (p. M9-8) in the kitchen for a quick reference.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 3-501.11 Frozen Food and 3-
501.16, Potentially Hazardous Food, Hot and Cold Holding.

ƒ Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 3:
Thawing, Cooking, Cooling and Holding Food. University of Florida/Florida
Restaurant Association, 1997. The University of Florida Food Protection Video
Series is ideal for training your food service personnel about the most important
aspects of food safety. This volume covers the importance of safe thawing, cooking,
cooling, and hot and cold holding of food (9:00 min).

MODULE 9: HOT AND COLD HOLDING M9-13

Food Temperature Log
Internal
Date Time Food Product Action Taken Initials
Temperature

Thermometer Calibrated

Public Health – Madison and Dane County (06/04)

MODULE 9: HOT AND COLD HOLDING M9-14

Refrigeration Temperature Log
Date Time Unit # / Name Air Temp. Action Taken Initials

If air temperature is above 41°F, notify a manager immediately.

Public Health – Madison and Dane County (06/04)

MODULE 9: HOT AND COLD HOLDING M9-15

Module 10 Overview:

Safe Cooling

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Understand the reason for rapid cooling.

2. Explain proper cooling times and temperatures.
3. Implement proper cooling methods.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

MATERIALS NEEDED:

ƒ Activity: Cooling Methods

- Pans - metal and plastic, deep and shallow
- Ice wands
- Utensils for stirring
- Ice
- Food preparation sink
- Thermometer
- Food
- Cooling Log (p. M10-13)

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M10-4)
ƒ Activity: Cooling Methods (p. M10-5)
ƒ Fact Sheet: Cooling Methods (p. M10-6)

GLOSSARY TERMS:

ƒ DANGER ZONE
ƒ POTENTIALLY HAZARDOUS FOOD

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 10: safe Cooling

1. List three ways to rapidly cool hot foods.

2. How long should it take to cool chili from 135°F to 41°F?

MODULE 10: SAFE COOLING M10-2

Module 10 Presentation:

Safe Cooling
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Safe Cooling. Before our training

begins today there will be a short quiz. The quiz helps the Health Department assess
training effectiveness and success. You do not need to write your name on the quiz
and you will not be graded. Try your best to answer all the questions and don’t share
your answers with coworkers. We will be taking the same quiz at the end of training so
if you don’t know the answers, you’ll be learning them today. After the training
presentation we will do an activity together followed by some review questions. The
training will take about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

Slow cooling of POTENTIALLY HAZARDOUS FOODS is a leading cause of foodborne illness.
Bacteria grow rapidly in the DANGER ZONE from 41°F to 135°F. When foods are cooled
too slowly this becomes a perfect environment for the growth of disease-causing
bacteria. Rapid cooling is essential to the prevention of foodborne illness.

TRAINER: Read aloud.

What’s the Law?

POTENTIALLY HAZARDOUS FOODS must cool from 135°F to 41°F in six hours,
provided that within the first two hours the food is cooled from 135°F to
70°F.

POTENTIALLY HAZARDOUS FOODS prepared from ingredients at room

temperature must cool to 41°F within 4 hours.

MODULE 10: SAFE COOLING M10-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41°F
and 135°F. Bacteria will grow quickly between these temperatures.

ƒ POTENTIALLY HAZARDOUS FOODS: Foods bacteria will grow in when the temperature is
in the DANGER ZONE between 41°F and 135°F.

ƒ Many factors, like portion size, type of container used, and the type of food
determine how long it may take a food item to cool.

ƒ Thick foods like mashed potatoes, refried beans, and large roasts take longer to cool
than liquid foods like broth soups.

ƒ Large quantities of food in containers like 5-gallon stockpots or 6-8 inch deep pans
will cool too slowly.

ƒ For best cooling, place food in shallow, stainless steel pans at a depth no greater
than 2 inches. Cut large portions of meat into smaller pieces and layer no more than
2 inches deep.

ƒ Place pans on the upper wire shelves of the walk-in cooler where the airflow will
move across the pan.

ƒ For fastest cooling, pans should remain uncovered until the food reaches 41°F.
Then, all food must be covered during storage.

ƒ Insert the hot food container into an ice bath containing half water and half ice in a
clean sink compartment. The ice should be at the same level as the food in the
container. Stir the food frequently.

ƒ Special plastic bottles that have been filled with water and frozen are called ice
wands. Ice wands can be inserted directly into the hot food and can also be used to
stir the food. Change the wand when the ice melts. These work well with an ice bath.

ƒ Add ice as an ingredient: 8.5 lbs of ice = 1 gallon of water.

ƒ Place cooling foods immediately in the walk-in cooler or ice bath.

ƒ Whenever possible, avoid preparing food in quantities that produce leftovers.

ƒ Safe cooling requires food to cool from 135°F to 41°F in six hours, provided that
within the first two hours the food is cooled from 135°F to 70°F.

MODULE 10: SAFE COOLING M10-4

Module 10 Activity:

Cooling Methods
TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

ƒ Test various cooling methods on a hot food that is cooled at your establishment

1. Prepare a hot food item.

2. Use several methods to cool the food item.

3. Have your food employees guess which method will cool the product fastest.

4. Record the time and temperature on a log until the food reaches 41°F.

5. Compare results and evaluate which method results in the fastest cooling.

ƒ Example: Cream-based soup

Method 1: Keep the soup in the stockpot used to cook the product, place in the ice
bath and stir. Keep in the ice bath for 2 hours then place into the walk-in in the
stockpot and cover. Document the quantity of the product.

Method 2: Use the same method, but use an ice wand and stir frequently. Place in
the stockpot in the walk-in cooler and keep uncovered. Document the quantity of the
product.

Method 3: Carefully pour the hot soup in 2-4 inch deep metal pans and place in the
walk-in uncovered. Stir periodically.

MODULE 10: SAFE COOLING M10-5

Fact Sheet:

cOOLING mETHODS
All cooked foods must be rapidly cooled from 135°F to 41°F in six hours, provided that
within the first two hours the food is cooled from 135°F to 70°F.

Ice Bath Method

ƒ Ice/water mixture should be the same level as the
food

ƒ Stir frequently

ƒ Use ice wands

Smaller Portions
ƒ Cut solid foods into smaller pieces

Shallow Metal Pans

ƒ Divide food into smaller pans:
- 2-inch depth for thick food
- 4-inch depth for thin liquids

ƒ Use metal pans not plastic

ƒ While cooling keep uncovered or loosely covered

ƒ Don’t stack hot containers

Graphics Courtesy of DuPage County Health Department

Public Health – Madison and Dane County (06/04)

MODULE 10: SAFE COOLING M10-6

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

1. A few years ago the Madison Department of Public Health investigated a foodborne
illness outbreak at a local restaurant. A group of co-workers shared a lunch together,
5 out of 8 people became sick with diarrhea and cramping about 11 hours after
eating the meal. It was determined through interviews that all five sick people had
eaten shrimp creole. The restaurant prepared the shrimp creole the day before and
had cooled it in 4-inch deep, covered, stainless steel pans in the walk-in cooler. The
hot holding temperature in the steam table of the shrimp creole was 168°F. No
leftovers were available in the walk-in cooler at the time of the inspection, but the
inspector found navy bean soup cooling in a 4-inch container that was at 60°F after
17 hours. This suggests the shrimp creole may have also cooled slowly considering
the consistency of the food is similar to the navy bean soup. Laboratory results from
stool samples from 3 of the sick people were positive for Clostridium perfringens,
bacteria that cause diarrhea and cramping, and grow in food that is cooled too
slowly.

Solution: Procedures for rapid cooling and temperature monitoring should have
been verified in this food establishment. Proper cooling requires removing heat from
food quickly enough to prevent bacteria from growing. The method and time that
works for cooling one food item may not work for cooling a different food item.
Reducing the volume of the food in a container can dramatically increase the rate of
cooling. Ice water baths, stirring food often during cooling, and using uncovered
metal pans helps to cool food more rapidly.

MODULE 10: SAFE COOLING M10-7

2. Recording thermometer studies have shown common problems with rapid cooling.
Recently a recording thermometer was used to track the cool down time of
vegetable stew. This thick stew was first put into an ice bath in the 5 gallon stock pot
for a couple of hours then poured into 6-inch deep plastic tubs and placed in the
walk-in cooler. The tubs were left uncovered. It took only 2 hours for the stew to go
from 135°F to 70°F, but once the stew was removed from the ice bath, it took
another 14 hours to reach 41°F.

Solution: The restaurant owner changed his cooling method by immediately pouring
the cooked stew into the same tubs, but only filled them 3 inches full and placed the
tubs in the walk-in freezer. The stew cooled from 135°F to 70°F in 50 minutes and
then to 41°F in another 70 minutes - a total of only 2 hours. The stew was removed
from the freezer after cooling and stored covered in the walk-in cooler. Using shallow
food amounts helped to cool this product fast. Remember metal containers transfer
heat and cold faster than plastic containers.

MODULE 10: SAFE COOLING M10-8

Module 10 Questions:

Safe Cooling Review

TRAINER: Ask participants to answer the following.

1. What is the DANGER ZONE?

Answer: Temperatures between 41°F - 135°F where bacteria multiply rapidly

2. Why is rapid cooling important?

Answer: To reduce the time the food spends in the DANGER ZONE where bacterial
growth is rapid, and to prevent foodborne illness.

3. What are some effective methods for cooling foods?

Answer: Shallow metal pans, ice baths, ice wands, cooling smaller portions,
frequent stirring or adding ice as an ingredient.

4. What are the proper cooling times and temperatures?

Answer: All cooked foods must be rapidly cooled from 135°F to 41°F in six hours,
provided that within the first two hours the food is cooled from 135°F to 70°F.

MODULE 10: SAFE COOLING M10-9

Post Quiz

Module 10: safe Cooling

1. List three ways to rapidly cool hot foods.

2. How long should it take to cool chili from 135°F to 41°F?

MODULE 10: SAFE COOLING M10-10

Post Quiz Answers

Module 10: safe Cooling

1. List three ways to rapidly cool hot foods.

Shallow metal pans, ice baths, ice wands, cooling smaller portions,
frequent stirring or adding ice as an ingredient.

2. How long should it take to cool chili from 135°F to 41°F?

No more than 6 hours provided that the food cools from 135°F to
70°F in the first 2 hours.

MODULE 10: SAFE COOLING M10-11

Module 10 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Review your food handling procedures to reduce or eliminate the need for cooling.

ƒ Contact your Health Inspector to discuss how you can do a cooling study.

ƒ Review cooling procedures when problems are discovered.

ƒ Post the Cooling Methods fact sheet (p. M10-6) in the kitchen for quick reference.

Resources

ƒ FDA 2001 Food Code and Wisconsin Food Code: 3-501.14, Cooling and 3-501.15,
Cooling Methods.

ƒ Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 3:
Thawing, Cooking, Cooling and Holding Food. University of Florida/Florida
Restaurant Association, 1997. The University of Florida Food Protection Video
Series is ideal for training your food service personnel about the most important
aspects of food safety. This volume covers the importance of safe thawing, cooking,
cooling, and hot and cold holding of food (9:00 min).

ƒ Recording Thermometers - [Link]*

*Reference to commercial or trade names does not imply endorsement by the Public Health – Madison
and Dane County or bias against those not mentioned.

MODULE 10: SAFE COOLING M10-12

Cooling Log

FOOD PRODUCT

DATE
Time at 135°F : : : : : :
Temperature °F °F °F °F °F °F
After 1 Hour
Time : : : : : :
After 2 Hours Temperature °F °F °F °F °F °F
(must be 70°F or below) Time : : : : : :
Temperature °F °F °F °F °F °F
After 3 Hours
Time : : : : : :
Temperature °F °F °F °F °F °F
After 4 Hours
Time : : : : : :
Temperature °F °F °F °F °F °F
After 5 Hours
Time : : : : : :
After 6 Hours Temperature °F °F °F °F °F °F
(must be 41°F or below) Time : : : : : :
Critical Limits Corrective Action

All cooked foods must be rapidly cooled from 135°F to 41°F in six hours, provided Reheat to 165°F within 2 hours and serve or reheat and start cooling process over.
that within the first two hours the food is cooled from 135°F to 70°F. Discard if out of temperature more than 6 hours.

Corrective Action Taken:

Public Health – Madison and Dane County (06/04)

MODULE 10: SAFE COOLING M10-13

Module 11 Overview:

Date Marking

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Know the reason for date marking.

2. Identify which foods require date marking.
3. Implement an internal date marking system.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

MATERIALS NEEDED:

ƒ Activity: The Dating Game

- Markers
- Labels
- READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M11-4)
ƒ Activity: The Dating Game (p. M11-5)
ƒ Fact Sheet: Date Marking (p. M11-6)

GLOSSARY TERMS:

ƒ DANGER ZONE
ƒ LISTERIA
ƒ PATHOGEN
ƒ POTENTIALLY HAZARDOUS FOOD
ƒ READY-TO-EAT FOOD

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 11: Date marking

1. Do the following foods require date marking when held more than 24
hours at 41°F or below?

Circle Yes or No

Raw chicken Yes No

Cooked and cooled lasagna Yes No
Fresh lettuce Yes No
Open container of sour cream Yes No

2. How many days can date marked food be held at 41°F or below?

MODULE 11: DATE MARKING M11-2

Module 11 Presentation:

Date Marking
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Date Marking. Before our training begins today

there will be a short quiz. The quiz helps the Health Department assess training effectiveness and
success. You do not need to write your name on the quiz and you will not be graded. Try your best to
answer all the questions and don’t share your answers with coworkers. We will be taking the same quiz
at the end of training so if you don’t know the answers, you’ll be learning them today. After the training
presentation we will do an activity together followed by some review questions. The training will take
about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

Date marking is a way to ensure food safety. It is an internal identification system for certain foods held
over 24 hours, so you know how old they are. The system helps to identify either when the food was
prepared, or when it is to be discarded. One of the main reasons for date marking is that some bacteria,
like LISTERIA, will continue to grow slowly under refrigeration. Over time, the bacteria may multiply to
hazardous levels in certain READY-TO-EAT FOODS. LISTERIA causes an illness called listeriosis that is high
risk for pregnant women and newborns, older adults, and people with weakened immune systems. While
infected, pregnant women may only experience mild flu-like illness, but the bacteria can be transmitted
through the placenta to the fetus. This can lead to miscarriage, stillbirth, or serious health problems for
the newborn child.

TRAINER: Read aloud.

What’s the Law?

READY-TO-EAT FOODS, POTENTIALLY HAZARDOUS FOOD must be date

marked if held for more than 24 hours.

The food must be consumed or discarded within 7 days.

MODULE 11: DATE MARKING M11-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ DANGER ZONE: The DANGER ZONE is when the temperature of food is between 41°F
and 135°F. This is called the DANGER ZONE because bacteria will grow quickly
between these temperatures.
ƒ LISTERIA: A bacteria that can cause a serious and sometimes deadly infection. This
bacteria can grow at refrigerated temperatures.
ƒ PATHOGENS: Bacteria or viruses that causes disease.
ƒ POTENTIALLY HAZARDOUS FOODS: Foods bacteria will grow in when the temperature is
in the DANGER ZONE between 41°F and 135°F.
ƒ READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation.
ƒ POTENTIALLY HAZARDOUS FOODS require time and temperature control for safety.
ƒ Mark each container of READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared in-
house and held more than 24 hours with the date by which the food shall be
consumed on the premises, sold, or discarded.
ƒ Examples of date marking systems:
- Colored or dated stickers
- Marker and tape labels
- Notebook or journal
ƒ Freezing food stops the date marking clock but does not reset it. If food is placed in
a freezer, indicate the length of time the food was held refrigerated before freezing
on the label.
ƒ When the food is removed from the freezer, the food needs to be consumed or sold
within 7 days minus the time before freezing.
ƒ The manufacturer’s expiration date on a commercial package does not allow the
product to be kept for more than 7 days, once opened.
ƒ Discard food when:
- READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD is opened or prepared more than 7
days ago without being frozen.
- READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD is not date marked and you are
unsure when food was opened or prepared.
ƒ Remember to rotate food on a First-In, First-Out system for freshness.

MODULE 11: DATE MARKING M11-4

Module 11 Activity:

The Dating Game

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

Properly identify which foods require date marking and label them using your internal
date marking system. Review your establishment’s date marking procedures with your
employees.

1. Determine an internal date marking system that will work best for you (colored
labels, markers and masking tape or other).

2. Select a refrigerator unit that has a variety of foods stored inside.

3. Provide a clean tabletop or cart. Place all of the items that are inside the refrigerator
on this clean work surface. Note: the food should only be allowed out of the
refrigerator for a short amount of time.

4. Using the concepts learned in this module, employees now have a chance to decide
whether or not the food requires date marking. Date all food if it is:

- Potentially hazardous
- Ready-to-eat
- Kept more than 24 hours

5. After date marking food, return the food to the refrigerator keeping in mind safe
storage practices.

6. Review and discuss Date Marking fact sheet (p. M11-6).

MODULE 11: DATE MARKING M11-5

Fact Sheet:

Date Marking
What is a Date Mark?
ƒ The date by which the food shall be consumed or
discarded

ƒ An internal identification system

ƒ A manufacturer’s expiration date is not a date mark

Graphic Courtesy of Daydots

Required for:
ƒ Ready-to-eat, potentially hazardous food prepared in-house held more than 24
hours

ƒ Opened, commercially prepared ready-to-eat, potentially hazardous food held more

than 24 hours

Date marked foods may be kept up to

7 days at 41°F or below before discarding

Public Health – Madison and Dane County (06/04)

MODULE 11: DATE MARKING M11-6

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. Open gallons of milk held for 5 days were not date marked. Employees indicated
that since it already had an expiration date, they thought it didn’t need to be date
marked.

Problem: The expiration date is the date through which the manufacturer
guarantees the food will meet their quality standards.

Solution: Date marking for discard ensures the safety of the food. Once opened or
prepared, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD held more than 24
hours must be date marked.

2. Sliced deli meat and deli salads in a display cooler are being held for 9 days.

Problem: READY-TO-EAT FOOD held in refrigerator more than 7 days after opening or
preparing may cause foodborne illness.

Solution: Once opened or prepared, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD

must be used consumed or discarded within 7 days.

3. Potato salad made in-house was not date marked. At this establishment, potato
salad is usually used or sold within two days from the day it was made.

Problem: There was no date marking system in place for this READY-TO-EAT,
POTENTIALLY HAZARDOUS FOOD.

Solution: Date mark all READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS if held more
than 24 hours.

MODULE 11: DATE MARKING M11-7

Module 11 Questions:

Date Marking Review

TRAINER: Ask participants to answer the following.

1. Why is date marking required?

Answer: LISTERIA (bacteria) continues to grow under refrigeration temperatures and

can contaminate READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS.

2. What types of foods require date marking?

Answer: READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS that are held more than 24
hours.

3. When is it time to discard food?

Answer: READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS that are not date marked
must be discarded. Also, food opened or prepared more than 7 days ago
must be discarded.

4. What is the difference between a manufacturer’s expiration date and a date mark?

Answer: The expiration date is the date through which the manufacturer
guarantees the food will meet their quality standards. Date marking for
discard ensures the safety of the food.

MODULE 11: DATE MARKING M11-8

Post Quiz

Module 11: Date marking

1. Do the following foods require date marking when held more than 24
hours at 41°F or below?

Circle Yes or No

Raw chicken Yes No

Cooked and cooled lasagna Yes No
Fresh lettuce Yes No
Open container of sour cream Yes No

2. How many days can date marked food be held at 41°F or below?

MODULE 11: DATE MARKING M11-9

Post Quiz Answers

Module 11: Date marking

1. Do the following foods require date marking when held more than 24
hours at 41°F or below?

Raw chicken No
Cooked and cooled lasagna Yes
Fresh lettuce No
Open container of sour cream Yes

2. How many days can date marked food be held at 41°F or below?

No more than 7 days

MODULE 11: DATE MARKING M11-10

Module 11 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Develop or review your written date marking procedures.

ƒ Designate responsible employee to receive training on your internal system and

implement and monitor your date marking procedures.

ƒ Post the Date Marking fact sheet (p. M11-6) in the kitchen for a quick reference.

ƒ Refer to the Listeriosis fact sheet (p. M11-12) for more information.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 3-501.17, Ready-To-Eat,
Potentially Hazardous Food, Date Marking.

ƒ Video: Control of Listeria Monocytogenes. Penn State College of Agriculture

Sciences, 2003. This video covers positive approaches to controlling Listeria
monocytogenes in the small plant. It includes coverage of employee hygiene and
sanitation practices, harborage sites, biofilms, equipment and facilities, and product
separation (26:00 min).

MODULE 11: DATE MARKING M11-11

Fact Sheet:

Listeriosis
What is Listeriosis?
Listeriosis is a serious infection usually associated with eating food contaminated with
the bacterium Listeria monocytogenes.

Where are these bacteria found? How does it

get into food?
Listeria monocytogenes can frequently be found in the environment, especially in water,
mud and silage. It may also be present in the intestines of humans and animals,
unpasteurized milk, soil, leafy vegetables and food processing environments. Animals
can carry the bacteria without appearing ill. Outbreaks of listeriosis have been
associated with ingestion of unpasteurized milk and dairy products made from
unpasteurized or inadequately pasteurized milk. Animals carrying the bacteria can be
the source of contamination of these food products. If these food products are not
cooked properly or pasteurized, the bacteria can cause illness when a person eats the
contaminated product. Outbreaks have also been associated with raw vegetables or
products made with raw vegetables, including fresh vegetables fertilized with untreated
manure. The bacteria is not passed from person to person.

Who gets listeriosis?

Anyone can get Listeriosis, but the greatest risk for disease is among the elderly,
pregnant women, or those with weakened immune systems. Pregnant women may only
experience mild illness but can pass the infection on to their fetuses.

What are the symptoms?

In normal adults, Listeriosis causes a “flu-like” illness including the sudden onset of
fever, chills, headache, backache, and occasionally abdominal pain, nausea and
diarrhea. Serious complications such as convulsions, confusion and coma can occur.
Newborns may experience respiratory distress (trouble breathing), irritability, refusal to
drink, and vomiting. More serious complications in newborn babies can include
meningitis (inflammation of the tissues around the brain and spine) and septicemia
(blood poisoning). During pregnancy the mother may only experience mild, “flu-like”
symptoms but the infection can lead to infection of the newborn, premature delivery and
stillbirths.

MODULE 11: DATE MARKING M11-12

Fact Sheet Continued:

How long after exposure do symptoms occur?

During outbreaks, cases have occurred between 3-70 days after eating a contaminated
product. The average time between exposure and illness is estimated to be
approximately three weeks.

How is Listeriosis diagnosed?

The diagnosis is confirmed by finding the bacteria in the spinal fluid, blood and other
sites of infection.

How is Listeriosis treated?

Specific antibiotics can be prescribed by a physician for the treatment of Listeriosis.
Antibiotics given to pregnant women with Listeriosis can often prevent the fetus from
being infected.

What can be done to prevent Listeriosis?

Eat only meats that have been properly cooked. Avoid deli meats, processed meats
such as bologna or uncooked hotdogs. Wash fresh vegetables thoroughly and avoid
organic vegetables fertilized with “untreated” manure. Avoid unpasteurized (raw) milk
and cheese or other dairy products made from unpasteurized milk. Pregnant women
and other groups at risk are advised to follow “keep refrigerated” labels and observe
“sell by” and “use by” dates on processed products. Women who develop “flu-like”
symptoms during pregnancy should see their physician. Avoid contact with potentially
infected livestock and especially infected animal material such as aborted fetuses.
Wisconsin Department of Health and Family Services
Communicable Disease Fact Sheet

Public Health – Madison and Dane County (06/04)

MODULE 11: DATE MARKING M11-13

Module 12 Overview:

Safe Handling of Raw

Animal Foods

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Define CROSS-CONTAMINATION.
2. Give examples of safe handling of RAW ANIMAL FOODS.
3. Identify areas in the kitchen where CROSS-CONTAMINATION may occur.
4. Evaluate the condition of cutting boards.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

MATERIALS NEEDED:

ƒ Activity: Cutting Board Maintenance (p. M12-6)

- Cutting boards
- Glo GermTM or GlitterBugTM powder ([Link] or [Link])
- Ultra-violet light – the Health Department has 2 available
- Utensil washing facilities

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M12-4)
ƒ Activity: Walk Through to Safe Food Handling (p. M12-5)
ƒ Activity: Cutting Board Maintenance (p. M12-6)
ƒ Fact Sheet: Color-Coded Cutting Boards (p. M12-7)

GLOSSARY TERMS:

ƒ CROSS-CONTAMINATION
ƒ FOOD-CONTACT SURFACE
ƒ RAW ANIMAL FOOD
ƒ READY-TO-EAT FOOD

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 12: Safe handling of

raw animal food
1. Are food employees required to wear gloves when touching raw meat?

Circle Yes or No

2. Explain two steps to take after cutting up raw chicken.

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-2

Module 12 Presentation:

Safe Handling of Raw Animal Foods

TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Safe Handling of Raw Animal Foods.

Before our training begins today there will be a short quiz. The quiz helps the Health
Department assess training effectiveness and success. You do not need to write your name on
the quiz and you will not be graded. Try your best to answer all the questions and don’t share
your answers with coworkers. We will be taking the same quiz at the end of training so if you
don’t know the answers, you’ll be learning them today. After the training presentation we will do
an activity together followed by some review questions. The training will take about 15 minutes
and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

CROSS-CONTAMINATION is the transfer of harmful bacteria from one food to another, by your
hands, unclean equipment or work surfaces. RAW ANIMAL FOODS like beef and poultry naturally
carry many types of disease-causing bacteria. Foodborne illness can occur if juices from RAW
ANIMAL FOODS contaminate other foods. Safe food handling practices can help to prevent
CROSS-CONTAMINATION.

TRAINER: Read aloud.

What’s the Law?

Properly wash your hands before and after handling RAW ANIMAL FOODS.

Minimize bare hand contact with RAW ANIMAL FOODS by wearing disposable
gloves or using utensils.

Separate RAW ANIMAL FOODS from READY-TO-EAT foods during preparation

and storage.

Clean and sanitize FOOD-CONTACT SURFACES between RAW ANIMAL FOODS

and READY-TO-EAT foods.

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ CROSS-CONTAMINATION: When germs from one food item are passed to another food
item, typically from raw meat to READY-TO-EAT FOOD.
ƒ FOOD-CONTACT SURFACE: A surface of equipment or a utensil with which food
normally comes into contact.
ƒ RAW ANIMAL FOOD: Uncooked animal foods such as eggs, fish, meat, chicken, and
other foods containing these RAW ANIMAL FOODS.
ƒ READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation.

ƒ Foodborne illness can occur if juices from RAW ANIMAL FOOD contaminate other foods.
ƒ CROSS-CONTAMINATION can easily occur between RAW ANIMAL FOODS and READY-TO-
EAT FOODS.

ƒ Unwashed hands or contaminated utensils and FOOD CONTACT SURFACES can transfer
harmful bacteria from RAW ANIMAL FOODS to other foods.

ƒ CROSS-CONTAMINATION may also occur when raw unwashed vegetables contact

READY-TO-EAT FOODS.

ƒ Examples of CROSS-CONTAMINATION include:

- Cutting raw chicken then lettuce without washing the cutting board in-between.
- Handling raw meat with gloved hands and then making a cold deli sandwich with
the same gloves on.
- Using the same knife to cut raw fish and READY-TO-EAT sandwiches without
washing the knife in-between uses.
- Raw unwashed celery was diced and added to a READY-TO-EAT pasta salad.

ƒ Thoroughly wash hands after handling raw meat.

ƒ Use color-coded cutting boards when cutting different foods, such as red for raw
meat and white for pre-cooked foods

ƒ Properly clean and sanitize all FOOD CONTACT SURFACES and utensils before and after
use.

ƒ Provide a separate area for preparing RAW ANIMAL FOODS and READY-TO-EAT FOODS to
prevent CROSS-CONTAMINATION.

ƒ Discard any worn or pitted cutting boards, as they breed bacteria.

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-4

Module 12 Activity:

Walk Through to Safe Food Handling

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.
1. Describe your food preparation area.
a. We have separate distinct areas for preparing RAW ANIMAL FOODS and READY-TO-EAT
FOODS.
b. We have one preparation area, but READY-TO-EAT FOODS are prepared before RAW
ANIMAL FOODS and cleaned and sanitized after each use.
c. Raw and READY-TO-EAT FOODS are prepared at the same time in the same area.

2. Describe your cutting boards.

a. We have color-coded cutting boards for RAW ANIMAL FOOD preparation only.
b. We have one cutting board for all foods, but properly clean and sanitize it between uses.
c. We have one cutting board and only rinse or wipe it clean between uses.

3. Describe your handwash sink.

a. Our sink is conveniently located and well stocked with soap and single use towels.
b. Our sink is conveniently located, but not always stocked with soap and single use
towels.
c. Our sink is not available and/or is not stocked with soap or towels.

4. Describe your equipment and utensils.

a. They are cleaned and sanitized between tasks and properly stored.
b. They are cleaned and sanitized at the end of the day and properly stored.
c. They are dirty and/or stored on an unclean surface.

5. Describe your food preparation sink.

a. Our food prep sink is used only for thawing and rinsing of foods, and is properly cleaned
and sanitized between uses.
b. Our food prep sink is also being used to wash hands and/or rinse off utensils, but is
properly cleaned and sanitized between uses.
c. Our food prep sink is being used for more than just food preparation and is not clean.

6. Describe when you wear disposable gloves or use utensils.

a. We properly wear disposable gloves or use utensils when handling RAW ANIMAL FOODS.
b. We have disposable gloves available, but do not always wear them or use utensils when
handling RAW ANIMAL FOODS.
c. We often handle RAW ANIMAL FOODS with our bare hands.

To score, give yourself: 5 points for a. answers

3 points for b. answers
0 points for c. answers
30 points: Way to go! Your food handling practices are right on track!
24-29 points: You are doing well - just a few things to improve.
15-23 points: You have the right idea but improvements are needed.
<15 points: Change your establishment’s food handling practices ASAP!

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-5

Module 12 Activity:

Cutting Board Maintenance

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

Demonstrate the importance of proper maintenance of cutting boards.

1. First, do a check of cutting boards. Pick one board with a few cuts, nicks, or gouges,
and two or three that have many more cuts, nicks, or gouges.

2. Rub the Glo GermTM or GlitterBugTM powder onto the boards. View the fluorescent
“germs” under the ultra-violet light.

3. Ask for volunteers to thoroughly wash, rinse and sanitize at manual or mechanical
utensil washing area.

4. Compare each cutting board under the ultra-violet light.

5. Point out that cutting boards with cuts, nicks, and gouges are more difficult to clean
and may be a breeding ground for harmful bacteria.

6. Replace worn and pitted cutting boards that are too difficult to clean.

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-6

Fact Sheet:

Color-coded cutting boards

Graphic Courtesy of Ponderosa

Public Health – Madison and Dane County (06/04)

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-7

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

1. In the summer of 2000, two well-known steak restaurants in the Milwaukee area
were implicated in an [Link] 0157:H7 outbreak that infected 62 people and killed a 3-
year-old child. The source of the contamination was determined to be [Link] bacteria
from the raw ground beef that contaminated employees’ hands, cutting boards,
utensils, and other FOOD-CONTACT SURFACES. Health officials said that improper
handling of food by the employees spread the bacteria from the uncooked meat to
watermelon and other products served on the salad bars at both restaurants.

Solution: Designate separate areas for handling RAW ANIMAL FOOD and READY-TO-
EAT FOOD, thoroughly clean and sanitize utensils and work surfaces after handling
RAW ANIMAL FOODS and ensure employees use proper handwashing procedures.
Consider using color-coded cutting boards for RAW ANIMAL FOOD processing.

2. In the fall of 2003, during a Madison Department of Public Health foodborne illness
investigation at a restaurant, the health inspector observed raw chicken being rinsed
in a two-compartment food prep sink. Water used to rinse the chicken splattered
onto cutting boards stored above the sink and produce being rinsed in the adjacent
sink, a classic example of CROSS-CONTAMINATION. After the chicken was rinsed, the
sink and cutting boards were cleaned only with water. This cleaning method was not
adequate to remove bacteria from the raw chicken present in the sink or on the
cutting boards. Although the cause of the illness is not known for certain, the
observations by the health inspector support CROSS-CONTAMINATION from bacteria
from the raw chicken onto fresh produce and clean cutting boards as the likely
source.

Solution: Designate separate areas for handling RAW ANIMAL FOOD and READY-TO-
EAT FOOD and thoroughly clean and sanitize utensils and food contact surfaces after
handling RAW ANIMAL FOODS.

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-8

Module 12 Questions:

Safe Handling of Raw Animal Foods Review

TRAINER: Ask participants to answer the following.

1. What is CROSS-CONTAMINATION?

Answer: CROSS-CONTAMINATION is the transfer of harmful bacteria from one food to

another.

2. Describe 3 ways that CROSS-CONTAMINATION can occur.

Answer:
- Unwashed or poorly washed hands.
- Poorly maintained cutting boards or boards that are not cleaned and sanitized
between cutting raw chicken and lettuce.
- Food preparation sink not cleaned and sanitized between thawing frozen fish and
washing produce.

3. If I wear gloves when handling raw poultry, do I need to discard my gloves and wash
my hands before I handle lettuce? Why?

Answer: Yes, bacteria like Salmonella may be naturally present on raw poultry
products and can be transferred to lettuce by your gloves and unwashed
hands. Remember clean disposable gloves or utensils are required when
handling lettuce.

4. What precautions should be taken when handling RAW ANIMAL FOODS?

Answer:
- Provide a separate area for preparing RAW ANIMAL FOODS and READY-TO-EAT
FOODS.
- Designate color-coded cutting boards for RAW ANIMAL FOODS preparation.
- Clean and sanitize all surfaces, equipment and utensils before and after use.
- Limit bare hand contact with RAW ANIMAL FOODS.
- Wash your hands after handling RAW ANIMAL FOODS.

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-9

Post Quiz

Module 12: Safe handling of

raw animal food
1. Are food employees required to wear gloves when touching raw meat?

Circle Yes or No

2. Explain two steps to take after cutting up raw chicken.

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-10

Post Quiz Answers

Module 12: Safe handling of

raw animal food
1. Are food employees required to wear gloves when touching raw meat?

No

2. Explain two steps to take after cutting up raw chicken.

Wash your hands

Clean and sanitize knives and cutting boards

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-11

Module 12 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.
ƒ Present participants with Certificate of Completion (p. 12).
ƒ Track all trainings an employee receives on the Employee Attendance Record
(p. 13).
ƒ Designate a separate area for preparing RAW ANIMAL FOODS and READY-TO-EAT
FOODS.

ƒ If space is limited, designate a separate time for preparing RAW ANIMAL FOODS and
READY-TO-EAT FOODS making sure to properly clean and sanitize all equipment and
utensils between tasks.
ƒ Purchase color-coded cutting boards. Using the Color-Coded Cutting Boards fact
sheet (p. M12-7), designate separate cutting boards and/or utensils to be used for
RAW ANIMAL FOOD preparation only.

ƒ Replace worn or pitted cutting boards.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 2-301.14, When to Wash;
3-301.11, Preventing Contamination from Hands; 3-302.11, Packaged and
Unpackaged Food - Separation, Packaging, and Segregation; 4-602.11, Equipment
Food-Contact Surfaces and Utensils.
ƒ Glo GermTM training products [Link]*
ƒ GlitterBugTM training products [Link]*
ƒ Video: The Danger Zone (Deli Food Safety and Sanitation). International Dairy-Deli
Association, 1989. This is a deli food safety and sanitation program to be used by
retail employees who prepare and sell food in the deli department (30:00 min).

*Reference to commercial or trade names does not imply endorsement by the Public Health – Madison
and Dane County or bias against those not mentioned.

MODULE 12: SAFE HANDLING OF RAW ANIMAL FOODS M12-12

Module 13 Overview:

Safe Storage of Raw

Animal Foods

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Define CROSS-CONTAMINATION.
2. Identify RAW ANIMAL FOODS.
3. Perform safe storage of RAW ANIMAL FOODS.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M13-4)
ƒ Activity: Preventing Cross-Contamination During Storage (p. M13-5)
ƒ Fact Sheet: Safe Refrigerator Storage (p. M13-6)

GLOSSARY TERMS:

ƒ CROSS-CONTAMINATION
ƒ RAW ANIMAL FOOD
ƒ READY-TO-EAT FOOD

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 13: Safe Storage of

raw Animal Foods
1. Is it safe to store raw fish above lettuce and tomatoes?

2. When storing raw chicken in a refrigerator should the raw chicken be

stored below or above raw ground beef?

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-2

Module 13 Presentation:

Safe Storage of Raw Animal Foods

TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Safe Storage of Raw Animal

Foods. Before our training begins today there will be a short quiz. The quiz helps the Health

Department assess training effectiveness and success. You do not need to write your name on
the quiz and you will not be graded. Try your best to answer all the questions and don’t share
your answers with coworkers. We will be taking the same quiz at the end of training so if you
don’t know the answers, you’ll be learning them today. After the training presentation we will do
an activity together followed by some review questions. The training will take about 15 minutes
and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

CROSS-CONTAMINATION is the transfer of harmful bacteria from one food to another. RAW ANIMAL
FOODS like beef and poultry naturally carry many types of disease-causing bacteria. Foodborne
illness can occur if juices from RAW ANIMAL FOODS contaminate READY-TO-EAT FOODS, like
produce. RAW ANIMAL FOODS, such as beef, pork, fish, poultry and eggs, require different final
cook temperatures and must be separated from each other during storage to prevent CROSS-
CONTAMINATION. Safe food storage practices can help to prevent CROSS-CONTAMINATION.

TRAINER: Read aloud.

What’s the Law?

Separate raw animal foods from READY-TO-EAT FOODS during storage,

preparation, holding and display.

Separate different types of raw animal foods from each other during
storage, preparation, holding and display.

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ CROSS-CONTAMINATION: When germs from one food item are passed to another food
item, typically from raw meat to READY-TO-EAT FOOD.

ƒ RAW ANIMAL FOOD: Uncooked animal foods such as eggs, fish, meat, poultry, and
other foods containing these RAW ANIMAL FOODS.

ƒ READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation.

ƒ Examples of READY-TO-EAT FOODS that must be stored above and away from RAW
ANIMAL FOODS are produce, deli meat or salads, bakery products, and cooked and
cooled foods.

ƒ Separate raw animal species by required final cook temperature.

- Top Shelf: READY-TO-EAT Foods and Fully Cooked Foods

- Next Shelf: Raw Seafood, Fish, and Eggs
- Next Shelf: Raw Steak (sirloin, ribeye, T-bone)
- Next Shelf: Raw Pork (ham, bacon, pork chops)
- Next Shelf: Raw Ground Meat (hamburger)
- Bottom Shelf: Raw Poultry (chicken, turkey, duck)

ƒ Store RAW ANIMAL FOODS in leak-proof containers or on sheet trays to prevent juices
from dripping onto other products or the floor.

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-4

Module 13 Activity:

Preventing Cross-Contamination During Cold Storage

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

1. List all the RAW ANIMAL FOODS you receive at your establishment:

2. Sketch or write the names of the food items you are currently storing on the shelves
of your walk-in or other refrigerator.

3. Compare your sketch to the Safe Refrigerator Storage fact sheet (p. M13-6) and
answer these questions:

- Are any of your RAW ANIMAL FOODS stored over READY-TO-EAT FOODS, potentially
causing CROSS-CONTAMINATION?
- Are your RAW ANIMAL FOODS separated by required final cook temperature?
- Are your RAW ANIMAL FOODS stored in leak-proof containers, or on sheet trays, to
prevent raw juices from dripping onto other foods or the floor?

4. If RAW ANIMAL FOODS are improperly stored, correctly store them.

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-5

Fact Sheet:

Safe Refrigerator Storage

Ready-to-Eat Foods
Fully Cooked Foods

Raw Seafood,
Fish, Eggs

Raw Steak
(sirloin, ribeye, T-bone)

Raw Pork
(bacon, pork chops)

Raw Ground Meat

(hamburger)

Raw Poultry
(chicken, turkey, duck)

To prevent dangerous cross-contamination, stack foods top to bottom as shown.

Public Health – Madison and Dane County (06/04)

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-6

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. Raw pork stored on a shelf above boxes of lettuce in the walk-in cooler.

Solution: Lettuce is a READY-TO-EAT FOOD. Bacteria from the raw pork juices could
drip onto the lettuce and cause contamination. Store RAW ANIMAL FOODS
separate from and below READY-TO-EAT FOODS in a refrigerator.

2. Raw hamburger patties stacked on top of cooked deli meat in a metal pan in the
drawer-type cooler.

Solution: Deli meat is a READY-TO-EAT FOOD because it may not be cooked or

reheated before serving. Bacteria in the raw hamburger juices could
contaminate the deli meat increasing the potential for foodborne illness.
Store RAW ANIMAL FOODS in separate containers from READY-TO-EAT FOODS
in a drawer-type refrigerator.

3. Raw chicken breasts stored above raw fish in the walk-in cooler.

Solution: Different types of RAW ANIMAL FOODS require different final cook
temperatures to kill disease-causing bacteria. Since the final cook
temperature for chicken is 165°F and fish is 145°F, raw chicken must be
stored below raw fish, so there is no chance of chicken juices dripping
onto the fish.

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-7

Module 13 Questions:

Safe Storage of Raw Animal Foods Review

TRAINER: Ask participants to answer the following.

1. List examples of RAW ANIMAL FOODS.

Answer: Beef, Pork, Chicken, Turkey, Venison, Buffalo, Fish, and Eggs

2. List examples of READY-TO-EAT FOODS.

Answer: Produce, Pasta Salad, Potato Salad, Bread

3. Give an example of CROSS-CONTAMINATION during storage.

Answer: Raw meat stored above produce

4. According to required final cook temperature, what RAW ANIMAL FOOD should be
placed on the lowest shelf?

Answer: Poultry

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-8

Post Quiz

Module 13: Safe Storage of

raw Animal Foods
1. Is it safe to store raw fish above lettuce and tomatoes?

2. When storing raw chicken in a refrigerator should the raw chicken be

stored below or above raw ground beef?

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-9

Post Quiz Answers

Module 13: Safe Storage of

raw Animal Foods
1. Is it safe to store raw fish above lettuce and tomatoes?

No

2. When storing raw chicken in a refrigerator should the raw chicken be

stored below or above raw ground beef?

Raw chicken should be stored below raw ground beef and all other
foods.

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-10

Module 13 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Implement a system to ensure safe storage.

ƒ Designate separate shelves in the refrigerator for RAW ANIMAL FOODS only and label.
If space is limited, store RAW ANIMAL FOODS on the bottom shelves and READY-TO-EAT
FOODS on the top shelves.

ƒ Post the Safe Refrigerator Storage fact sheet (p. M13-6) by the refrigerator for a
quick reference.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 3-302.11, Packaged and
Unpackaged Food - Separation, Packaging, and Segregation.

ƒ Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 2:
Receiving, Storage, and Record Keeping. University of Florida/Florida Restaurant
Association, 1997. The University of Florida Food Protection Video Series is ideal for
training your food service personnel about the most important aspects of food safety.
This volume covers proper receiving, storage, and record keeping of food (9:00 min).

MODULE 13: SAFE STORAGE OF RAW ANIMAL FOODS M13-11

Module 14 Overview:

Food Surface Sanitizing

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. Understand the importance of food surface CLEANING and SANITIZING.

2. Explain the CLEANING frequency of various utensils and equipment.
3. Mix wiping cloth SANITIZING solutions and measure the concentration with test strips.

TIME: 15 minutes

TEACHING LOCATION: Kitchen

MATERIALS NEEDED:

ƒ Activity: Wiping Cloth Basics (p. M14-5)

- Bucket(s)
- Approved SANITIZER
- Test strips
- Wiping cloths
- Spray bottles (optional)

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M14-4)
ƒ Activity: Wiping Cloth Basics (p. M14-5)
ƒ Fact Sheet: Mixing a Chlorine Sanitizing Solution (p. M14-6)

GLOSSARY TERMS:

ƒ CLEAN
ƒ POTENTIALLY HAZARDOUS FOODS
ƒ PPM
ƒ SANITIZE
ƒ SANITIZER

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 14:
Food Surface Sanitizing
1. How often should food contact surfaces be washed and sanitized when
in continuous use?

2. What is the proper concentration for chlorine in a wiping cloth solution?

3. What is the proper concentration for quaternary ammonia compound

(quat) in a wiping cloth solution?

MODULE 14: FOOD SURFACE SANITIZING M14-2

Module 14 Presentation:

Food Surface Sanitizing

TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Food Surface Sanitizing. Before our training

begins today there will be a short quiz. The quiz helps the Health Department assess training
effectiveness and success. You do not need to write your name on the quiz and you will not be graded.
Try your best to answer all the questions and don’t share your answers with coworkers. We will be taking
the same quiz at the end of training so if you don’t know the answers, you’ll be learning them today. After
the training presentation we will do an activity together followed by some review questions. The training
will take about 15 minutes and all of you will be participating.

TRAINER: Read aloud.

What’s the Risk?

Food residues on food-contact surfaces and equipment can provide an ideal environment for the growth
of disease-causing bacteria, which can easily contaminate other foods. Soiled wiping cloths can also
become a breeding ground for bacteria that could be transferred to other surfaces. If food residues are
not CLEANED within the required frequency, bacteria may multiply to dangerous levels. Routine CLEANING
and SANITIZING of food-contact surfaces and equipment, either after use or at timed intervals, is necessary
to prevent the growth of bacteria. In addition, because food debris on any surface may attract insects,
rodents, and other pests, all areas of a food establishment must be frequently CLEANED.

TRAINER: Read aloud.

What’s the Law?

CLEAN and SANITIZE food-contact surfaces:

- Between cutting different types of raw meat
- Between working with raw meats and ready-to-eat foods
- Anytime contamination has occurred

Store wet wiping cloths in a chemical SANITIZING solution between uses.

Keep chemical SANITIZING solutions at the appropriate concentration and

free from food debris and visible soil.

Use test strips for checking chemical SANITIZING solutions.

MODULE 14: FOOD SURFACE SANITIZING M14-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ CLEAN: A process that removes soil and prevents accumulation of food.

ƒ POTENTIALLY HAZARDOUS FOODS: Foods bacteria will grow in when the temperature is
in the danger zone between 41°F and 135°F.

ƒ PPM: Parts per million. Used as a measure for sanitizer concentration.

ƒ SANITIZE: The final step needed to remove bacteria from food contact surfaces that
have just been CLEANED. A common SANITIZING solution is made up of one teaspoon
of bleach to one gallon of water and is used to SANITIZE surfaces and equipment.

ƒ SANITIZER: Chemicals that reduce disease-causing germs to safe levels.

ƒ Examples of food-contact surfaces and equipment that may require frequent

CLEANING and SANITIZING are: cutting boards, tabletops, slicers, grinders and food
preparation sinks.

ƒ The most common SANITIZERS used are chlorine (bleach) or quaternary ammonia
compounds (quat).

ƒ Food contact surfaces, like cutting boards or knives, must be CLEANED and SANITIZED
at least every 4 hours when used continuously with POTENTIALLY HAZARDOUS FOOD.

ƒ Food-contact surfaces used for non-POTENTIALLY HAZARDOUS FOODS such as baking

equipment must be CLEANED at least every 24 hours or whenever contamination
occurs.

ƒ Nonfood-contact surfaces such as the outside surface of a refrigerator or utensil

storage shelves must be kept CLEAN to prevent the accumulation of dirt and food
debris.

MODULE 14: FOOD SURFACE SANITIZING M14-4

Module 14 Activity:

Wiping Cloth Basics

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

This activity is intended to show how to set up a wiping cloth solution correctly and how
to use chemical test kits to determine proper SANITIZER concentration.

Supplies needed:
ƒ Bucket(s)
ƒ Chlorine and/or quaternary ammonia (quat)
ƒ Test strips
ƒ Wiping cloths
ƒ Spray bottles (optional)

Instructions for making a chlorine SANITIZER solution:

1. In a bucket, mix one teaspoon of chlorine in 1 gallon of water.
2. Using chlorine test strips, dip the test strip in the solution to measure the
concentration of chlorine SANITIZER.
3. Be sure that the level is at least 50 ppm chlorine.
4. Chlorine should be used with warm water (110°F) for best results.
5. Never mix ammonia-based products with chlorine.

Instructions for making a quat SANITIZER solution:

1. In a bucket, mix solution according to the directions on the label.
2. Using quat test strips, dip the test strip in the solution to measure the concentration
of quat SANITIZER.
3. Be sure that the level is between 150-400 PPM quat.

Tips:
ƒ Check and change the solution as necessary, especially if solution is visibly soiled.
ƒ Wet wiping cloths must soak in the bucket of SANITIZER solution when not in use to
prevent bacteria from growing.
ƒ With spray SANITIZER, use only single-use paper towels or dry cloths and discard or
launder after use.
ƒ Label all wiping cloth buckets and spray bottles accordingly.
ƒ Safely use and store wiping cloth solutions away from food.

It is important to never mix other cleaning chemicals with SANITIZER solutions

because of product effectiveness. More importantly, mixing chemicals can be
dangerous, which can result in serious illness and even death.

MODULE 14: FOOD SURFACE SANITIZING M14-5

Fact Sheet:

mixing a chlorine
sanitizing solution

Graphic Courtesy of Daydots

Wiping cloth container Sink compartment

100 ppm 100 ppm

1-teaspoon chlorine 1-tablespoon chlorine

in in
1-gallon water 3-gallons water

Tips: 50 ppm chlorine is the minimum required amount in sanitizing solutions.

Be sure to verify the volume of your own buckets, spray bottles, or sink compartments.

Public Health – Madison and Dane County (06/04)

MODULE 14: FOOD SURFACE SANITIZING M14-6

 TRAINER: Share one or more of the following “Tales from the Kitchen.”

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. A sub shop cutting board is CLEANED with nothing but a dry cloth as needed
throughout the day.

Problem: Unsanitized cutting boards breed bacteria.

Solution: Cutting boards and other food contact surfaces used for POTENTIALLY
HAZARDOUS FOOD need to be CLEANED (detergent and water) and SANITIZED
at least every 4 hours to prevent bacterial growth.

2. A deli slicer used for slicing various ready-to-eat meats is sprayed with a SANITIZING
solution between uses. At closing the slicer is broken down and CLEANED and
SANITIZED at the 4-compartment sink.

Problem: A spray SANITIZER is not a substitute for CLEANING (detergent and water)
and SANITIZING.

Solution: Spraying with a SANITIZING solution between uses is acceptable as long as

the slicer is broken down and CLEANED (detergent and water) and
SANITIZED at least every 4 hours to prevent bacterial growth.

3. When tested for SANITIZING concentration, a spray bottle with quaternary ammonia
compound sanitizing solution measured above 400 ppm on the test strip.

Problem: Too much SANITIZER can be toxic.

Solution: Quaternary ammonia compound SANITIZING solutions should measure 150

- 400 ppm on the test strip.

MODULE 14: FOOD SURFACE SANITIZING M14-7

Module 14 Questions:

Food Surface Sanitizing Review

TRAINER: Ask participants to answer the following.

1. What is the difference between CLEANING and SANITIZING?

Answer: CLEANING is the process that removes visible dirt and prevents the
accumulation of food residues by using detergent and water. SANITIZING is
the process that reduces disease-causing germs to safe levels, by using
very hot water or chemicals such as bleach.

2. Why is the chemical SANITIZER concentration so important?

Answer: If the concentration is too low the SANITIZER will not be effective in reducing
the disease-causing germs to safe levels. Too much SANITIZER can leave
toxic residues on the surface of the utensil or equipment.

3. How often should you CLEAN and SANITIZE a slicer used for slicing deli ham
throughout the day?

Answer: The slicer must be completely broken down and CLEANED and SANITIZED
either at the utensil washing area or in-place at least every 4 hours.

MODULE 14: FOOD SURFACE SANITIZING M14-8

Post Quiz

Module 14:
Food Surface Sanitizing
1. How often should food contact surfaces be washed and sanitized when
in continuous use?

2. What is the proper concentration for chlorine in a wiping cloth solution?

3. What is the proper concentration for quaternary ammonia compound

(quat) in a wiping cloth solution?

MODULE 14: FOOD SURFACE SANITIZING M14-9

Post Quiz Answers

Module 14:
Food Surface Sanitizing
1. How often should food contact surfaces be washed and sanitized when
in continuous use?

Every 4 hours

2. What is the proper concentration for chlorine in a wiping cloth solution?

50 – 100 ppm chlorine

3. What is the proper concentration for quaternary ammonia compound

(quat) in a wiping cloth solution?

200 ppm quat

MODULE 14: FOOD SURFACE SANITIZING M14-10

Module 14 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Develop or review procedures for food surface CLEANING and SANITIZING.

ƒ Ensure that your food employees know how to safely disassemble equipment for
proper CLEANING and SANITIZING.

ƒ Review equipment manufacturer’s manuals for recommended CLEANING and

procedures.
SANITIZING

ƒ Post the Mixing a Chlorine Sanitizing Solution fact sheet (p. M14-6) in the kitchen for
a quick reference.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 3-304.14, Wiping Cloths;
4-302.14, Sanitizing Solutions, Testing Devices; and 4-602, Cleaning Frequency.

ƒ Video: The Food Protection Video Series: Your Safe Food Training Guide - Vol. 5:
Cleaning And Sanitizing. University of Florida/Florida Restaurant Association, 1997.
The University of Florida Food Protection Video Series is ideal for training your food
service personnel about the most important aspects of food safety. This volume
covers proper cleaning and sanitizing of food equipment and utensils (9:00 min).

MODULE 14: FOOD SURFACE SANITIZING M14-11

Module 15 Overview:

Foodborne Illness

TRAINER: Read this page ahead of time to prepare for teaching the module.
PARTICIPANTS WILL:

1. List common symptoms of FOODBORNE ILLNESS.

2. Define FOODBORNE ILLNESS OUTBREAK.
3. Give examples of safe food handling practices that help prevent FOODBORNE ILLNESS.

TIME: 15 minutes

TEACHING LOCATION: Dining or conference room

COPIES REQUIRED:

ƒ Pre and Post Quiz

ƒ Talking Points (p. M15-4)
ƒ Activity: Foodborne Illness Trivia (p. M15-5)
ƒ Fact Sheet: Identifying Common Foodborne Illnesses (p. M15-7)

GLOSSARY TERMS:

ƒ FOODBORNE ILLNESS
ƒ FOODBORNE ILLNESS COMPLAINT
ƒ FOODBORNE ILLNESS OUTBREAK
ƒ HEALTH DEPARTMENT
ƒ INCUBATION PERIOD
ƒ PATHOGEN

PUBLIC HEALTH – MADISON & DANE COUNTY (06/04)

Pre Quiz

Module 15: foodborne Illness

1. List three ways to prevent foodborne illness.

MODULE 15: FOODBORNE ILLNESS M15-2

Module 15 Presentation:

Foodborne Illness
TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Foodborne Illness. Before our

training begins today there will be a short quiz. The quiz helps the Health Department assess
training effectiveness and success. You do not need to write your name on the quiz and you
will not be graded. Try your best to answer all the questions and don’t share your answers with
coworkers. We will be taking the same quiz at the end of training so if you don’t know the
answers, you’ll be learning them today. After the training presentation we will do an activity
together followed by some review questions. The training will take about 15 minutes and all of
you will be participating.

TRAINER: Read aloud.

What’s the Risk?

FOODBORNE ILLNESSES are caused from consuming contaminated food or beverages. Many
different disease-causing germs, also called PATHOGENS, can contaminate what you eat and
drink resulting in approximately 250 different FOODBORNE ILLNESSES. Poisonous chemicals, or
other harmful substances, can also cause FOODBORNE ILLNESSES if they are present in
food. Each year in the United States there are an estimated 76 million cases of FOODBORNE
ILLNESS, causing 5,200 deaths.

TRAINER: Read aloud.

What’s the Law?

The HEALTH DEPARTMENT enforces the Food Code.

The Food Code sets requirements to prevent FOODBORNE ILLNESS.

The HEALTH DEPARTMENT investigates FOODBORNE ILLNESS OUTBREAKS.

Call the HEALTH DEPARTMENT if you become aware that a food employee has
an illness that could be transmitted through food.

MODULE 15: FOODBORNE ILLNESS M15-3

 TRAINER: Give participants a copy and have them take turns reading aloud.

Talking Points
ƒ FOODBORNE ILLNESS: Sickness caused from germs or toxins in food, also called food
poisoning.

ƒ FOODBORNE ILLNESS COMPLAINT: When only one person reports an illness that they
believe was caused by eating a food item.

ƒ FOODBORNE ILLNESS OUTBREAK: When two or more individuals consume the same
contaminated food and come down with the same illness.

ƒ HEALTH DEPARTMENT: Works closely with food establishments to ensure the service
of safe food.

ƒ INCUBATION PERIOD: The time between exposure to bacteria or viruses and the
appearance of the first symptom of disease.

ƒ PATHOGEN: Bacteria or viruses that causes disease.

ƒ There are approximately 250 different FOODBORNE ILLNESSES.

ƒ Some familiar FOODBORNE ILLNESSES include:

- Hepatitis A (hep-eh-tie-tus A)
- Salmonella (sal-mah-nell-uh)
- [Link]

ƒ Common FOODBORNE ILLNESS symptoms

- Diarrhea
- Fever
- Vomiting
- Jaundice (yellowing of the skin and eyes)
- Abdominal cramping

ƒ FOODBORNE ILLNESS symptoms usually do not begin immediately after eating a food.
There is an INCUBATION PERIOD that may range from a few hours to several days.

ƒ The symptoms and duration of the illness depend on what type of bacteria or viruses
contaminated the food.

MODULE 15: FOODBORNE ILLNESS M15-4

Module 15 Activity:

Foodborne Illness Trivia

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have
participants complete individually or as a group.

Use the Identifying Common Foodborne Illnesses fact sheet (p. M15-7) to answer the
following questions.

1. What are some symptoms of FOODBORNE ILLNESS?

2. On the fact sheet, how many FOODBORNE ILLNESSES can be prevented by proper
handwashing?

3. On the fact sheet, how many FOODBORNE ILLNESSES can be prevented by quickly
cooling hot food?

4. How long does it take for a person to become ill from the Hepatitis A virus?

5. On the fact sheet, how many FOODBORNE ILLNESSES can be spread by an infected
food handler?

6. List safe food handling practices that can help to prevent FOODBORNE ILLNESSES.

MODULE 15: FOODBORNE ILLNESS M15-5

Module 15 Activity:

Foodborne Illness Trivia - Answer Key

TRAINER: Use to discuss participants’ answers.

1. What are some symptoms of FOODBORNE ILLNESS?

Nausea, diarrhea, vomiting, abdominal pain, cramps, fever, fatigue, jaundice,

headache

2. On the fact sheet, how many FOODBORNE ILLNESSES can be prevented by proper
handwashing?

Three

3. On the fact sheet, how many FOODBORNE ILLNESSES can be prevented by quickly
cooling hot food?

Three

4. How long does it take for a person to become ill from the Hepatitis A virus?

15-50 days

5. On the fact sheet, how many FOODBORNE ILLNESSES can be spread by an infected
food handler?

Three

6. List safe food handling practices that can help to prevent FOODBORNE ILLNESSES.

Proper handwashing, glove use, good personal hygiene, preventing cross-

contamination, washing produce thoroughly, proper hot holding, proper cold holding,
proper reheating, cooking thoroughly, proper cooling, not working when ill, food from
approved sources

MODULE 15: FOODBORNE ILLNESS M15-6

Fact Sheet:

IDENTIFYING COMMON
FOODBORNE ILLNESSES
Incubation Common Food
Cause Prevention
Period Symptoms Sources
Clostridium 6-24 hours Severe Meats, gravy, Cook ground meats to
perfringens cramps, stews, chili, refried 155°F. Hot hold cooked
diarrhea, beans food at 140°F or hotter.
(claws-trid- nausea Cool food to 41°F within 6
ee-um per- hours. Reheat food to
fringe-enz) 165°F.
Hepatitis A 15-50 days Fever, fatigue, Shellfish, infected Obtain shellfish from
Virus nausea, food handler approved sources and
abdominal cook to 145°F. Wash
(hep-eh-tie- discomfort, produce thoroughly. Avoid
tus A) jaundice bare hand contact by
(yellowing of using disposable gloves.
the skin and Handwash often.
eyes)
Staph 1-7 hours Vomiting, Ham, pastries, Hot hold cooked food at
aureus nausea, custards, salad 140°F or hotter. Cold hold
cramps, dressings, foods at or below 41°F.
(staff aw- sometimes sandwiches, Cool food to 41°F within 6
ree-us) diarrhea infected food hours. Do not touch face.
handler Bandage and cover cuts
with gloves. Handwash
often.
Salmonella 6-72 hours Diarrhea, Raw or Cook fish, pork, steak and
headache, undercooked eggs to 145°F. Cook
(sal-mah- abdominal meats & poultry, ground meats to 155°F.
nell-uh) pain, nausea, shell eggs, cross- Cook poultry to 165°F. Hot
fever, contaminated hold cooked food at 140°F
sometimes fruits & or hotter. Cool food to
vomiting vegetables, 41°F within 6 hours. Avoid
infected food cross-contamination from
handler raw animal foods.
Handwash often.
Public Health – Madison and Dane County (06/04)

MODULE 15: FOODBORNE ILLNESS M15-7

 TRAINER: Share the following “Tales from the Kitchen.”

Tales from the Kitchen

In 2003, the Madison Department of Public Health received 90 FOODBORNE ILLNESS
COMPLAINTS from the public. Two FOODBORNE ILLNESS OUTBREAKS were linked to two
restaurants in Madison in 2003. In both cases the HEALTH DEPARTMENT thoroughly
investigated the source of the FOODBORNE ILLNESS by conducting inspections and
interviewing food employees.

ƒ At one restaurant three customers who shared a meal became sick with diarrhea
about 2 days later. Two of the three customers were diagnosed through laboratory
tests with a bacterial illness called Campylobacter (kam-peh-low-back-ter). Cross-
contamination from raw chicken juices onto produce was the suspected cause of the
illness.

ƒ In the second outbreak, 3 people who dined separately became sick with Shigella
(she-gell-uh), bacteria that cause diarrhea and abdominal cramping. All of the
people had eaten at the same restaurant and became sick within 4 days of eating
the meal. Shigella (she-gell-uh) is transmitted person to person; therefore, the
HEALTH DEPARTMENT suspected a food handler with poor personal hygiene as a
possible source of the illness.

MODULE 15: FOODBORNE ILLNESS M15-8

Module 15 Questions:

Foodborne Illness Review

TRAINER: Ask participants to answer the following.

1. List the common symptoms of FOODBORNE ILLNESS.

Answer: Diarrhea, fever, vomiting, jaundice - yellowing of the skin and eyes, and
abdominal cramping

2. What’s the difference between a FOODBORNE ILLNESS COMPLAINT and a FOODBORNE

ILLNESS OUTBREAK?

Answer: A FOODBORNE ILLNESS COMPLAINT is when only one person reports an

illness that they believe was caused by eating a food item. A FOODBORNE
ILLNESS OUTBREAK is when two or more people consume the same
contaminated food and come down with the same illness.

3. List various ways a food handler can prevent FOODBORNE ILLNESS.

Answer: Proper handwashing, glove use, good personal hygiene, preventing cross-
contamination, washing produce thoroughly, proper hot holding, proper
cold holding, proper reheating, cooking thoroughly, proper cooling, not
working when ill, food from approved sources

MODULE 15: FOODBORNE ILLNESS M15-9

Post Quiz

Module 15: foodborne Illness

1. List three ways to prevent foodborne illness.

MODULE 15: FOODBORNE ILLNESS M15-10

Post Quiz Answers

Module 15: foodborne Illness

1. List three ways to prevent foodborne illness.

ƒ Not working when ill

ƒ Proper handwashing
ƒ Glove use
ƒ Good personal hygiene
ƒ Preventing cross-contamination
ƒ Washing produce thoroughly
ƒ Proper hot holding
ƒ Proper cold holding
ƒ Proper reheating
ƒ Cooking thoroughly
ƒ Proper cooling
ƒ Food from approved sources

MODULE 15: FOODBORNE ILLNESS M15-11

Module 15 Moving Ahead:

For Managers/Trainers
TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

After the Training

ƒ Have participants sign Training Verification Log (p. 9), a requirement for Safe
Food Crew Recognition Program.

ƒ Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food
Crew Recognition Program.

ƒ Present participants with Certificate of Completion (p. 12).

ƒ Track all trainings an employee receives on the Employee Attendance Record

(p. 13).

ƒ Post Identifying Common Foodborne Illnesses fact sheet (p. M15-7).

ƒ Develop or review your establishment’s policy for handling FOODBORNE ILLNESS

COMPLAINTS and FOODBORNE ILLNESS OUTBREAKS.

Resources
ƒ FDA 2001 Food Code and Wisconsin Food Code: 2-201.15, Reporting by the
Person in Charge.

ƒ Wisconsin State Statute: Chapter 254, Environmental Health and Chapter 252,
Communicable Diseases.

ƒ Bad Bug Book - This handbook provides basic facts regarding foodborne pathogenic
microorganisms and natural toxins. Sponsored by the FDA.
[Link]

MODULE 15: FOODBORNE ILLNESS M15-12