Oklahoma Disaster Relief Feeding Unit - Safety and Hygiene Guidelines
This content provides essential safety and hygiene guidelines for the Oklahoma Disaster Relief Feeding Unit. It covers areas of responsibility, basic activities in safe food handling, personal hygiene practices, food and tobacco safety measures, hand washing protocols, and recommended hand washing techniques. The information emphasizes the importance of maintaining a clean and safe environment to prevent the spread of illness in disaster relief settings.
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Presentation Transcript
Oklahoma Disaster Relief Feeding Unit Areas of Responsibility
Feeding Unit Areas of Responsibility Cook Line Serving Sanitation Stock and Warehouse Maintenance
5 Basic Activities in Safe Food Handling Personal Hygiene Using Thermometers Receiving and Storing Food Inventory crew Preparing and Serving Safe Food Cooks / Servers Clean and Sanitizing 9/14/2024 3
Personal Hygiene Are you feeling well? Taking Medicine? Cuts or infection? 9/14/2024 4
Personal Grooming Bathe and shower and shampoo hair daily Wear clean clothes short sleeves recommended Wear an apron it is not a hand towel!! Leave Jewelry at home 9/14/2024 5
Food & Tobacco No Smoking near food preparation No Smoking in kitchen No Smoking near LP gas tanks No Smoking on serving line NO SMOKING!! 9/14/2024 6
Hand Washing Frequent and thorough hand washing is one of the most IMPORTANT Ways to prevent the spread of micro- organism and illnesses. 9/14/2024 7
Hand Washing When you start to work After you use restroom Handling raw food Touching hair, face or body Sneezing, coughing, or blowing nose Smoking, eating or drinking Cleaning or taking out garbage Touching anything that may contaminate hands 9/14/2024 8
How to Wash Your Hands Use Warm Water Wet Hands and apply antibacterial soap Scrub under nails Rub hands together for at least 20 seconds and rub up to elbow Rinse thoroughly Dry hands with disposable towels or air dryer Turn off water with disposable towel 9/14/2024 9
Hand Washing Stations Part of sanitation area on all trailers Consists of: Bucket of soapy water for washing Tub of bleach water for final rinse Let hands air dry Health inspectors will ask to see hand washing area 9/14/2024 10
Wearing Gloves (show how to put on gloves) It is Important to wear disposable plastic gloves! Wear gloves over clean washed hands Especially needed if serving or handing food Never wear plastic gloves near heat source Bacteria grows in hot wet (perspiration) gloves. 9/14/2024 11
Keep your head covered - Hat - Hair Net 9/14/2024 12
Thermometers Use Thermometers to make sure of proper food temperatures It is crucial to keep track of the foods temperature while it is stored, prepared and served Use thermometers designed for food usage Small loop at top of holder allows user to hold thermometer away from hand. 9/14/2024 13
DANGER ZONE!! FOODS BETWEEN 4 hrs 40 140 When in Doubt Throw it out!!! 9/14/2024 Rule of 4 s: Between 40 and 140 for 4 hrs Forget it!!! 14
Cambros Insulated container to carry food Use liners Label Top Meat, Vegetable, Fruit Time Temperature Number of Servings Route number Keep closed Keep clean cambros off the ground (on Pallets) 9/14/2024 15
Areas of Responsibility Cook Prepare and organize cooking area Determine Menus Prepare Food Ensure All Food Handling Guidelines Are Followed Maintain Safety and Cleanliness of Cooking Area Store and Secure all Food Preparation Equipment
Remember! All food Handlers must observe the health department regulations of the community in which they are operating! 9/14/2024 17
Areas of Responsibility Line Serving/ERV Service Ensure All Food Handling Guidelines Are Followed Determine Serving Line and/or ERV Service Location Organize Area for Efficiency Serve Meals in Serving Line and/or Maintain ERV Requirements Maintain Cleanliness and Safety of Area Secure Serving Supplies from Storage Maintain Count of Meals Served
Areas of Responsibility Sanitation Determine Proper Location Unload and Set up Equipment Be Knowledgeable on Proper Use of Equipment and Local Health Regulations Maintain Safety and Cleanliness of Area Wash and Sanitize all Utensils and Containers
Cleaning & Sanitizing Three Step Process Wash Rinse Sanitize Wash 110 180 Rinse 110 180 Sanitize 70o - 100 . Air Dry 9/14/2024 20
Areas of Responsibility Stock and Warehouse Check Beginning Inventory Prepare and Organize Warehouse Area Maintain Cleanliness and Safety Maintain a Current Inventory List and Notify Unit Director When Stock Needs to be Ordered Maintain Bulk Food Services if Needed Maintain Inventory of Equipment in Barn
Areas of Responsibility Maintenance Responsible For Setting Up and Maintaining All Equipment on Unit Connect Electricity Supply to Trailer Set Up All Cooking Equipment and Ensure it Stays in Safe Working Order Maintains All Propane Connections to Ensure Safety Supervise All Fueling Activities Set Up and Maintain Refuse and Garbage Disposal
Questions 9/14/2024 23
