Empower Employees Through Food Safety TrainingHelp reinforce good food safety practices in your establishment through stand-up meetings. Use this training outline as a guide for your next meeting. Separating raw and ready-to-eat foods help prevent cross-contamination and foodborne illness. Show
Learning ObjectivesYou may choose to read these learning objectives with your employees as a part of the stand-up training. At the end of this training, employees will able to:
The FactsYou may choose to read these facts with your employees as a part of the stand-up training.
Training ActivitiesChoose the activities that will be most beneficial for your employees. Modify them as needed to fit the training needs of your establishment. Reflect on Cross-ContaminationRead: Cross-contamination can happen from food to food, surface to food, and person to food. Today we’re going to focus on food-to-food contamination. It is extremely dangerous to eat food contaminated by germs like Salmonella and E. coli, especially for customers with weak immune systems like young children and the elderly. Discuss: What can you do to protect customers by preventing food-to-food cross-contamination? Could we improve our work processes to reduce cross-contamination risks? Illustrate Cross-ContaminationDisplay: Show your employees a ready-to-eat food (like chopped fruit) and a piece of raw meat. Discuss: What would happen if the two foods touched each other? How could this affect the safety of the food being prepared? Illustrate: Either draw a picture or ask an employee to draw a picture representing the contamination that would transfer from one food to the other. Make Sure Ready-to-Eat Foods are SafeWatch: Ready-to-Eat Foods video Discuss: What are some techniques to avoid contaminating ready-to-eat foods? Review (if applicable): Emphasize the importance of cleaning and sanitizing food-contact surfaces between uses with raw and ready-to-eat foods. If you have separate equipment for preparing raw foods and ready-to-eat foods, review how to use this equipment with your employees. Act (if applicable): If you do not have separate equipment for raw and ready-to-eat foods, consider designating separate equipment for this purpose. Alternatively, if feasible for your business, you could have your employees prepare raw and ready-to-eat foods at different times. Store Foods on the Correct Fridge ShelvesInspect: Enter the walk-in refrigerator with your employees. Display (optional): Show your employees the Refrigerator Storage Chart. Hang this chart in your establishment for your employees to refer to later. Discuss: Are ready-to-eat foods stored above raw meat? Are raw meats with lower cooking temperatures stored above raw meats with higher cooking temperatures? Observe: If there are problems, supervise your employees as they correct them. Following UpUse these ideas to follow up with your employees and make sure they’re preventing food-to-food cross-contamination.
Make sure your shift managers and supervisors can answer questions that other employees may have about preventing cross-contamination. Encourage employees to ask questions when they need help instead of guessing at the right answer. As needed, review this training with your employees. Training ResourcesThe Ready-to-Eat Foods video defines ready-to-eat food and explains the potential consequences of contaminating these foods. View the Spanish version of this video: Alimentos Listos para Comer o Consumir. Use the Refrigerator Storage Chart to remind your employees how ready-to-eat foods and raw meats should be organized in the refrigerator. Did you use this stand-up training in your establishment? We’d love to get your feedback! Submit your comments through our five-minute survey. — Alyssa Erickson How should food workers protect food from contamination after it's cooked?Food workers should clean and sanitize surfaces, equipment, and utensils between uses with different foods, especially after preparing raw meat. Ready-to-eat foods should be stored on the highest shelves in the refrigerator.
How can you prevent food contamination in preparing food?Preparing food hygienically. use different utensils, plates and chopping boards for raw and cooked food.. wash utensils, plates and chopping boards for raw and cooked food thoroughly between tasks.. make sure you do not wash raw meat.. wash your hands after touching raw food and before you handle ready-to-eat food.. |