2016 Summer Food Service Program Online Training

Module 7Food Safety and Sanitation

Learning Objectives
Understand the food safety responsibilities in the Summer Food Service Program
(SFSP)

Describe basics for handling food safely (cross contamination, hand washing,
and hygiene)

List temperature ranges for hot and cold food and use of temperature logs

Explain how to use and calibrate a thermometer

Understand food safety in regards to a sharing table or goody box

Explain food safety in transporting meals

Target Audience
Executive director/authorized representative
SFSP administrator/director
Site supervisor/manager
Site monitor
Kitchen staff/cook

Estimated Time Required

40 minutes

Tasks
Read materials
Watch videos
Review Web sites and resources
Complete and submit online quiz

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Responsibilities
It is the responsibility of the sponsor to ensure that the current California Retail Food
Code (RFC) (formerly California Uniform Retail Food Facilities Law-CURFFL)
requirements are followed at all site(s). The California Department of Education
(CDE) refers all sponsors to their local Environmental Health Department, as
there may be additional specific county-level requirements regarding the type of
health permits required.

Review the current California RFC for areas critical to food safety programs located on
the California Department of Public Health Web document at
http://www.cdph.ca.gov/services/Documents/fdbRFC.pdf.

Safe FoodFrom Receiving to Serving

All steps from receiving to serving must be carefully monitored to ensure food is
maintained in the proper temperature ranges. This requirement is relevant to all
sponsors whether you are a self-preparation or vended site.

For more information, visit the YouTube video, Let it Flow: The Flow of Food, created by
the National Restaurant Association for National Food Safety Awareness Month 2015 at
https://youtu.be/XU6GAUd1i04.

Following this video, exit the site and proceed with the module.
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Basics for Handling Food Safely
Safe steps in food handling, cooking, and storage are essential to prevent foodborne
illnesses.

Follow the four Fight Bac! Guidelines to keep food safe:

CleanWash hands and surfaces often.

Hand washing is one of the most critical aspects of good personal hygiene in
food service. Clean hands are necessary to prevent contamination of food during
preparation and service.
Always wash hands frequently and properly with warm, (at least 100F), running
water and soap for a total of 20 seconds (with 1015 seconds of vigorous
scrubbing) before and after handling food.
(Tip: Sing the Happy Birthday Song two times while washing your hands.)
Use a separate sink to wash hands, not a sink used for food preparation or
dishwashing. Always wash hands after touching hair or face, coughing, sneezing,
eating or drinking, handling chemicals, or taking out the garbage.
No bare-hand contact with ready-to-eat food. Clean disposable gloves must be
worn and changed as necessary.
For more information, visit the National Food Safety Month Personal Hygiene (2014)
YouTube video at https://youtu.be/WQfpwEwfP7c.

Following this video, exit the site and proceed with the module.

SeparateDo not cross-contaminate.

Cross-contamination is a common cause of foodborne illness. Hand-to-food
cross-contamination occurs when contaminated hands handle cooked or ready-
to-eat foods.
Never touch ready-to-eat foods with your bare hands; wear clean, disposable
plastic gloves or clean sanitized utensils such as tongs.
Wash and sanitize utensils and food preparation areas before and after handling
each food item and before working on the next food item.
For more information, please view the National Food Safety Month ServSafe: Cleaning
and Hygiene YouTube video at: https://youtu.be/33-e9baJRTI.
For more information, please view the National Food Safety Month ServSafe: Cross
Contamination YouTube video at https://youtu.be/CUFGHm3Yakg.
Following these videos, exit the sites and proceed with the module.
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CookCook foods to proper temperatures and observe critical control points.

Be sure thermometers are available and use them properly. Calibrate

thermometers on a regular basis. Monitor and record all temperatures on a
temperature log.

Cook foods to minimum required internal temperatures for food safety and
observe critical limits.

After reaching the proper internal cooking temperature, hold all hot food at 135F
or above.

Make sure thermometers are cleaned and sanitized before and after each use.

Safe Minimum Cooking Temperatures

The only way to reduce pathogens in food to safe levels is to cook it to its minimum
internal temperature. This temperature is different for each food. While cooking reduces
pathogens in food, it does not destroy spores or toxins. You still must handle food
correctly before and after you cook it.

The chart below provides information on the minimum internal temperature based on
the specific food item. Use this chart and a food thermometer to ensure that meat,
poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you cannot tell whether meat is safely cooked by looking at it. Any cooked,
uncured red meats including pork can be pink, even when the meat has reached a safe
internal temperature.

After you remove meat from a grill, oven, or other heat source, allow it to rest for the
specified amount of time. During rest time, its temperature remains constant or
continues to rise, which destroys harmful germs.

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Minimum Cooking Requirements for Specific Food Items Chart

Category Food Temperature (degree F) Rest Time

Hold for 15 seconds
Ground Meat and Beef, pork, veal, lamb 160 None
Meat Mixtures Turkey, chicken 165 None
Fresh Beef, Veal, Steaks, roasts, chops 145 3 minutes
Lamb
Poultry Chicken and turkey, 165 None
whole
Poultry breasts, 165 None
roasts
Poultry thighs, legs, 165 None
wings
Duck and goose 165 None
Stuffing (cooked 165 None
alone or in bird)
Pork and Ham Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to 140 None
reheat)
Eggs and Egg Dishes Eggs Cook until yolk and white are firm None
Egg dishes 160 None
Leftovers and Leftovers 165 None
Casseroles Casseroles 165 None
Seafood Fin fish 145 or cook until flesh is opaque and None
separates easily with a fork.
Shrimp, lobster, and Cook until flesh is pearly and opaque. None
crabs
Clams, oysters, and Cook until shells open during cooking. None
mussels
Scallops Cook until flesh is milky white or None
opaque and firm.

You can also view this chart on the Food Safety.gov Chart for Safe Minimum cooking
Temperatures Web page at http://www.foodsafety.gov/keep/charts/mintemp.html.

For more information on proper temperatures, please view the USDA Food Safety
YouTube video at https://youtu.be/-2KkV2yFiN0.
Following this video, exit the site and proceed with the module.

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ChillProperly cool foods, promptly refrigerate, and observe critical control points.
Bacteria spread fastest at temperatures between 41F and 135F (temperature danger
zone), so chilling food properly is one of the most effective ways to reduce the risk of
foodborne illness.

Critical limit: Hold cold foods at 41F or below. Check and record temperatures.

Keep frozen food in a freezer at 0F or lower.

Cool hot food from 135F to 70F within two hours and from 70F to 41F or
below within four hours. Divide into smaller batches and use an ice bath to
cool the food rapidly. Do not allow any foods to cool at room temperature.

NEVER PLACE HOT FOOD IN THE REFRIGERATOR

Refrigerate and freeze properly cooled leftovers in covered, shallow two-inch

deep or less containers. Label and date all leftover or prepared food.

Never thaw frozen foods at room temperature; Defrost foods in the

refrigerator, under cold running water, microwave or during the cooking
process.

For more information, please visit the Fight Bac! Partnership for Food Safety Education
Web site at http://www.fightbac.org.

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Temperature Range
The California RFC outlines the temperature range as follows:

Hot foods must be kept at 135F or above

Cold food must be kept at 41F or below to prevent harmful bacteria from
growing

The USDA SFSP guidance material recommends a more conservative approach to

some food safety practices than the 2013 FDA Food Code or the 2014 California Food
Code in order to accommodate food preparation in non-institutional setting such as
parks and recreation sites.

The USDA recommends the consumer-based temperature zone of 40140F in SFSP

and the Child and Adult Care Food Program (CACFP) to be sensitive to operation and
to accommodate non-institutional food preparation facilities that are often used in the
SFSP and CACFP. Therefore, you may see material that states the temperature danger
zone as either 41 to 135F or 40 to 140F. The California RFC has identified the
temperature danger zone as 41 to 135F.

Daily Temperature Log

To keep food safe, fresh, and appetizing, food temperature must be maintained during
storage, preparation, delivery and serving.

Temperature logs should be posted on refrigerators, freezers, and dry storage areas
and should be maintained on a daily basis.

A sample Temperature Log form is available in the Child Nutrition Information and
Payment System (CNIPS) Download Forms section, Form ID SFSP 38.
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In addition, Temperature Log forms are found in the USDA SFSP Nutrition Guide on the
USDA Handbooks Web page at http://www.fns.usda.gov/sfsp/handbooks.

Below is a sample picture of a food Temperature Log chart from the USDA SFSP
Nutrition Guidance Manual.

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Below is a USDA SFSP sample picture of a Storage Temperature Log chart found in the
USDA SFSP Nutrition Guide located on the USDA SFSP Handbooks Web document at
http://www.fns.usda.gov/sites/default/files/NutritionGuide.pdf.

Using a Food Thermometer

Using a food thermometer is the only way to know if the food has reached a high
enough temperature to destroy harmful bacteria. Always check the temperature of foods
to make sure that they are thoroughly cooked and foods are maintained within proper
holding temperatures.

General Thermometer Guidelines

When using thermometers:

Clean and sanitize after each use

Calibrate them regularly (weekly or as needed)
Insert the thermometer stem or probe into the thickest part of product
Wait for the reading to stabilize before recording temperature
Never use mercury or spirit-filled glass thermometers to check food temperature

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Calibrating Thermometers

The ice-point bath is the most widely used method to calibrate thermometers. It is a very
quick and convenient way to check the accuracy of your thermometers. Calibrate
thermometers at least once a week. The thermometer must be recalibrated if dropped.

Ice-Point Method

Common Types of Thermometers

Step 1 Step 2 Step 3

Fill container with crushed Submerge sensing area of stem Hold calibration nut and rotate
Bimetallic Stemmed Thermocouple Infrared Thermometer
ice and water, stir mixture
Thermometer or probe for 30 seconds. Do not let thermometer head until it reads
well. stem or probe touch the container 32F (0C))
bottom or sides.

Photos courtesy of Cooper-Atkins Corporation

Bimetallic Stemmed ThermometersMeasures temperatures through the metal

stem. Foods must be thick enough to insert the stem up to the dimple on the
thermometer probe.

Thermocouple and Thermistor ThermometersMeasure temperatures through a

metal probe. Temperatures are displayed digitally and the sensing area is located in the
tip. These are good for measuring thin foods such as hamburger patties.

Infrared ThermometersMeasures temperatures of food and equipment surfaces

only.

For more information, please visit the ATCO Blue Flame Kitchen
YouTube video on thermometer calibration at https://youtu.be/Ru7Ff08C-po.

Following this video, exit the site and proceed with the module.

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Food Safety with Sharing Table or Goody Box
If you are using a sharing table or goody box, ensure proper food temperatures are
maintained at all times. Ice or blue ice can be placed in the goody box for perishable
cold items like individually sealed milk and cheese sticks.

Be sure to check with local environmental health department to make sure this
procedure complies with your countys enforced rules.

See Module 1Overview and Site Operations, for more information on the use of share
tables.

Please view the USDA Policy Memo SFSP05-2016 (v2) Summer Meal Programs Meal
Service Requirements Questions and AnswersRevised Web page at
http://www.fns.usda.gov/meal-service-requirements-summer-meal-programs-questions-
and-answers.

Food Safety and Transporting Meals

If you are transporting food to outdoor sites, consider using refrigerated trucks and/or
warmers. Proper temperature maintenance is necessary and must be observed if food
is to be transported. Review temperatures taken prior to delivery and consider the time
until meals will be served when accepting delivered meals.

Food temperatures and time of day must be taken and recorded:

o Before leaving the vendors or sponsors central kitchen
o Upon arriving at the site
o Prior to service

Transport cold meals in clean ice chests or clean insulated food carriers with ice
or ice packets, or refrigerated trucks.

Transport hot meals in clean hot packs or clean insulated food carriers.

Ensure meals are not delivered more than one hour prior to the approved serving
time of the meal, unless appropriate equipment is available to maintain food at
acceptable temperatures. Examples are refrigerators, steam tables, and/or
insulated containers.

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Below is a sample transport record which is required for vended sites and is strongly
recommended for self-prep satellite sites. The Daily Transport Record is available in the
CNIPS Download Forms section Form ID SFSP 24.

DAILY TRANSPORT RECORD - UNITIZED

Preparation Kitchen Meal Prepared Time Temperature Taken

Receiving Site Name No. of Meals Requested

Delivery Date Delivery Time

Kitchen Site
Food (menu) Number Number Received Temperature at time of
Sent Temperature delivery

Comments:

Signature of Site Staff Receiving Meals

Health and Safety Inspection Requirements

All SFSP sponsors are required to enter into an agreement with the CDE that their sites will
maintain proper sanitation and health standards in compliance with all applicable state and
local laws and regulations (Title 7, Code of Federal Regulations, Section 225.6[e][9]).

As defined in Section 225.16(a), sponsors are required to submit annually, to the CDE,
a copy of their letter advising the appropriate health department of their intention to
provide a SFSP food service during a specific time period and at specific sites.

Resources
Institute of Child Nutrition Food Safety for SFSPs Web page at
http://www.icn.org/ResourceOverview.aspx?ID=73.

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The U.S. Department of Health and Human Services (USDHHS), Food and Drug
Administration (FDA), 2013 Food Code Web page at
http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374
275.htm.

The USDA Food Safety Education Fight Bac! Web page at

http://www.fsis.usda.gov/Food_Safety_Education/index.asp.

The USDA and the Partnership for Food Safety Education Web site at
http://www.befoodsafe.org.

The USDHHS Web site at http://www.foodsafety.gov/.

The University of California, Davis, California Professional Nutrition Education and

Training Center Food Safety Training Web page at
http://cns.ucdavis.edu/training/fs.html.

The USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854)

The FDA Food Information Line at 1-888-SAFE FOOD or the USDA Food Safety and
Inspection Service Food Safety Education Web page at
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education.

For additional information on receiving, visit the Standard Operating Procedures on the
ICN Web document at
http://www.nfsmi.org/documentlibraryfiles/PDF/20130806043837.pdf.

USDA Food Safety Fact Sheet is located on the USDA Web page at
http://www.fns.usda.gov/sites/default/files/cnd/SMT-FoodSafety.pdf.

The ICN Choice Plus: Food Safety Supplement at

http://www.foodsafeschools.org/FSAG_CD/Resources/FSIS/ChoicePlus/choice-plus-
food-safety-supplement.pdf.

Visit the ServSafe Food Safety Web page videos at

http://www.servsafe.com/resources/fs-industry-resources/servsafe-videos.

The NSD-SFSP-01-2008 Management Bulletin; Temperature Controls of Potentially

Hazardous Food, can be viewed on the CDE NSD Web page at
http://www.cde.ca.gov/ls/nu/sf/mbnsdsfsp012008.asp.

The USDA SFSP Nutrition Guidance Manual has a chart of food safety rules and a
Food Safety Checklist located on the USDA SFSP Handbooks Web page at
http://www.fns.usda.gov/cnd/summer/library/handbooks.html.

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The Serving it Safe training resource, Food Safety Checklist, can be viewed on the ICN
Web document at http://www.nfsmi.org/documentlibraryfiles/PDF/20100204085529.pdf.

ThermyA national campaign to promote the use of food thermometers. You can view
the USDA Food Safety and Inspection Service Web page at
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-
educational-campaigns/thermy/thermy.

Is It Done Yet?A Food safety program to promote the use of food thermometers
when cooking all meat and poultry products. You can view the USDA Food Safety and
Inspection Service Is It Done Yet? Web page at
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-
educational-campaigns/is-it-done-yet.

Program Staff
Your Summer Food Specialist at the CDE Nutrition Services Division is the best
resource for questions about SFSP requirements. The SFSP staff Contact List and
County Assignments are found in the Download Forms section of the CNIPS online
application as SFSP 01.
Dennis Arena
E-mail: darena@cde.ca.gov
Phone: 916-324-9073

Barbara Barlow
E-mail: bbarlow@cde.ca.gov
Phone: 916-327-6071

Melissa Garza
E-mail: mgarza@cde.ca.gov
Phone: 916-322-5885

Vincent Keene
E-mail: vkeene@cde.ca.gov
Phone: 916-322-8319

Kamaldeep Mann
E-mail: kmann@cde.ca.gov
Phone: 916-445-4839

You can also contact the CDE Nutrition Services Division toll-free at 800-952-5609,
Option 3, or by e-mail at SFSP@cde.ca.gov.

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