Produce Safety

Preparation, Handling, and Service

1
 Objectives
At the end of this training session, participants
will be able to:
1. Identify recommended practices for handling
and preparing fresh produce
2. Use FDA recommendations for washing
produce
3. Describe recommended practices for
serving foods in the classroom and on salad
bars
2
 Fresh Produce
Ready-to-eat-food
No kill step
Must be safe to be nutritious

3
 Food Safety Requirements
HACCP-based Food Safety Programs required
since 2004
SOPs important part of Food Safety Program
Food safety training/certificate
Are we following the established procedures?

4
 Handwashing Practices
Wash your hands
Before starting work
After using the restroom
Before putting on or changing gloves
After handling chemicals
When changing tasks
Handwashing benchmark found to be
11 times per hour for school foodservice
Source: Strohbehn, C, Sneed, J., Paez, P., and Meyer, J. 2008. Hand Washing Frequencies and
Procedures used in Retail Food Service. Journal of Food Protection, Vol. 71. no. 8. 5
 Handwashing Practices

Microorganisms from hands washed Microorganisms from unwashed hands

for the recommended 20 seconds after using the restroom

Source: Iowa State University Extension Service

6
 Food Preparation Practices

Source: Iowa State University Extension Service

7
 Food Preparation Practices
Wash produce under running water
Use vegetable brush for melons,
potatoes
Use designated produce sink
Use only approved chemicals

8
 Prevent Cross-Contamination
Equipment, knives, cutting boards
Storage containers
Raw meat, poultry, and eggs
Hands, gloves, aprons

9
 Prevent Cross-Contamination

A clean and sanitized cutting board

shows no sign of microorganisms
Source: Iowa State University Extension Service
10
 Equipment Innovations
Mechanical produce wash sinks with
sanitizing chemicals
Activated water sanitizing systems
Ozonated water sanitizing systems

11
 Maintain the Cold Chain
Maintain during receiving, storing,
preparing, and serving
Monitor and document temperatures
Handle leftovers safely
Use appropriate equipment
Ice/ice packs
Refrigeration

12
 Temperature Control
Monitor time and temperature during
holding and serving
Maintain cut melons, cut tomatoes, leafy
greens at or below 41 F

13
 Serving Practices
Handouts about handling produce
safely
Classrooms
Self-Service Bars

14
 Classroom Serving Practices for
Foodservice Staff

Provide single-serve cut produce

Deliver food close to time of service
Maintain cold chain
Discard leftover cut produce
Train, train, train

15
 Classroom Serving Practices for
Teachers and Aides
Wash hands, both teachers and students
Hand sanitizers, if used, are
recommended after handwashing
Maintain cold chain
Discard leftovers

16
 Salad Bar Preparation and Setup
Sneeze guards/food shields
Pre-portioned foods
Cleaned and sanitized utensils
Labeled containers
Single use packaging
Serving utensils
Eating utensils

17
 Salad Bar Temperature Control
Manage food temperatures (41F or below )
Take and record temperatures
Use ice properly
Set up as close to serving time as possible
Restock salad bar correctly

18
 Salad Bar Monitoring

Students touching foods

Coughing/sneezing on food
Foreign objects placed in food
Jewelry, clothing, etc.
Contaminated plates used when returning for
seconds
Dropped foods placed back on bar
19
 Salad Bar Cleanup
Use clean and sanitized cloths
Use chemicals only after food is removed from
service
Cover, label and date, and store leftovers
immediately
Discard contaminated food

20
Activity and Discussion

21