FOOD SERVICES DIVISION
January Employee Safety & Sanitation Training
For the School Year 2013 – 2014
The Cafeteria Manager or Sr. FSW must allocate 15 to 30 minutes each month to conduct an
employee Safety & Sanitation Training. This is to ensure 100% compliance with regulations
that apply to all food handlers. The monthly training materials include: the Topic of the Month,
quiz, answer sheet, and Safety & Sanitation Sign-In Sheet.
Each monthly packet contains Food Service Bites topics. It is recommended to conduct a
separate five-minute breakout session (once to twice a month), using the materials provided.
The Food Service Bites sessions are designed to cover 1 - 3 topics, which are normally
overlooked, but just as important to train. Each Food Services Bites topic has an assigned
number corresponding to the training material.
The Monthly Sanitation & Safety Training Sign-In sheet is divided into 2 parts. There is a
column available for the Food Service Bites break-out sessions for the employees to initial. It
is important to have signatures of all attending employees for the training.
This must be completed each month. Keep all materials in the appropriate folders in the
Safety & Sanitation Box. At the end of each school year, file with your end of year files.
January 2013 – 2014
Cross Contamination & It’s Prevention
What is Cross-Contamination?
Cross-Contamination is the transfer of microorganisms from one food or surface to another such as
from:



Hands to Food
Food to Food
Equipment to Food
Cross contamination can happen at almost any point in the flow of food. When you know how and
where it can happen, it is fairly easy to prevent. Creating barriers between food products, either by
physical or procedural means, will help to prevent cross-contamination during food preparation
How can cross contamination be prevented during food preparation?
 Prevent “hands to food” cross-contamination
by using proper hand washing procedures to wash
hands and exposed arms before preparing or
handling food, or at anytime the hands may have
become contaminated. Do not use bare hands to
handle cooked or ready to eat foods. Always use gloves, deli
tissues and/or suitable utensils during preparation and service.
 Prevent “food to food” cross contamination.
Prepare ready-to-eat food and foods that require
cooking at different times. For example, in
kitchens with limited space, prepare salads in the
early morning. Clean and sanitize the work surfaces
and utensils then pan meat items late in the morning. If possible,
use completely separate areas to prepare
ready-to-eat and cooked foods.
 Do not allow raw food to touch or drip fluids onto cooked or ready-to-eat foods.
 Purchase food items that don’t require much prepping or handling, such as pre-shredded lettuce
instead of whole heads of lettuce, or pre-sliced cucumbers instead of whole.
 Prevent “equipment to food” cross contamination. Wash, rinse, and sanitize pots, pans, bowls,
can opener blades, blender paddles and utensils. Cover equipment when not in use, and use
only food grade bags to cover equipment. Black trash bags are for trash and are NOT food
grade. Store equipment away from chemicals.
How can cross contamination be prevented during service?
 Always use suitable utensils when handling cooked or ready-to-eat food. Use deli tissue, foil
wrap, dishers, spoons, tongs and spatulas.
 Do not use bare hands to handle cooked or ready-to-eat foods. Always wear single use gloves.
 Do not use disposable cloths that are used for wiping up spills for any other purpose.
 Hold hot foods to be served at 135 or higher and cold foods at 41 or lower.
Preventing Contamination at Fruit/Vegetable Bars and Food Bars:
 Place all unwrapped and uncovered food under sneeze guards.
 Provide a clean and sanitized utensil for each container on the food bar.
 When replenishing the bar, replace used containers of food with clean containers. Do not
empty leftover food from a used container into a clean container.
 Show customers how to properly use utensils at the bar.
 Store eating utensils with the handles up or use pre-packaged utensils.
 Do not allow customers to eat or sample food at the bar.
 Discard ALL leftover food on the bar at the end of service. This includes:



All wrapped or unwrapped items that were previously handled and/or wrapped by a
foodservice employee (such as sliced deli meat or cheese)
All Produce
All pre-wrapped shelf stable items (i.e. crackers, sunflower seeds, etc.)
When to Wash, Rinse, and Sanitize Food Contact Surfaces of Sinks, Tables, Serving Counters,
Utensils, Thermometers, Carts, Racks and Stationary Equipment:
 Before and after each use.
 Anytime you begin working with another type of food.
 Anytime you are interrupted during a task and the tools or items you have been working with
may have been contaminated.
 At four hour intervals, if the items are in constant use.
QUIZ: CROSS CONTAMINATION AND ITS PREVENTION
Select the best answer. There is only 1 correct answer per question.
1. All of the following practices can help prevent cross-contamination during food preparation except:
A.
Panning meat items at a separate time from ready-to-eat foods.
B.
Assigning specific equipment to each type of food product.
C.
Using proper recipes for preparing foods.
D.
Using specific storage containers for specific foods.
2. An establishment should do all of the following to prevent contamination except:
A.
Storing food away from chemicals.
B.
Keeping highly acidic food separate from other types of food.
C.
Purchasing food from approved suppliers.
D.
Using food-grade containers.
3. Which of the following is an incorrect storage practice?
A.
Not lining refrigerator shelves with foil.
B.
Cooling hot food to 70º F before placing in the refrigerator.
C. Storing products with earlier expiration dates in front of products with later
expiration dates.
D.
Storing raw poultry above ready-to-eat food.
4. One of the following is a proper practice to prevent cross-contamination:
A.
Preparing foods in small batches.
B.
Using bare hands to serve ready-to-eat foods.
C.
Allowing customers to taste free samples from a food bar.
D.
Wearing gloves for more than 4 hours.
5. Food-contact surfaces, utensils and equipment should be cleaned:
A.
Once a day.
B.
As often as possible.
C.
After each use.
D.
When there is a health inspector present.
January 2013-2014
Food Services Bites
#B12 SANITATION CHECK LISTS
Cafeteria managers or Sr. FSW1 must complete a Monthly Cafeteria Sanitation Check List Form
#38.23. The list includes 43 items. In addition, temperatures must be noted for refrigeration equipment
and hot entree that is served that day. Please review the attached form with your workers and
familiarize them with all of the items.
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


A cafeteria worker or the cafeteria manager conducts the inspection. Rotate the assignment among
different workers.
The cafeteria manager should sign the document.
The completed Check List is mailed to the downtown central Food Services Branch office.
A copy must be kept in the cafeteria safety box.
Check Lists are posted on the Los Angeles Unified School District web site in the Sanitation folder for
the public to view at any time. Any item that “Does Not Meet Standards” should be corrected as soon
as possible.
In addition to the monthly Check List, the Area Food Services Supervisor conducts the “Sanitation
Check List” each year. The County of Los Angeles Department of Health Services, Environmental
Health section also conducts a “Food Official Inspection Report” and issues Health Permits (see
sample of Environmental Health Inspection Form).
#B11 Who are disaster service worker?
The California Government Code, Title 1, Division 4, Chapter 8, Section 3100, declares all public
employees to be Disaster Service Workers.
During a disaster, such as an earthquake, persons in command or the law may assign Disaster Service
Workers to disaster service activities. Disaster Service Workers at the school site help
protect the health and safety of students at school during a disaster.
This law applies to public school employees when there is a local emergency; there is a state
emergency; or there is a federal disaster.
When there is a disaster, school employees including cafeteria workers may be required to stay at
school to serve as Disaster Service Workers. Therefore, it is important that all cafeteria
employees prepare their families at home, in advance for any disaster. Your family
should have a plan to follow when there is a disaster, whether you are at home or not.
When all students at school are reunited with their parents, the responsibility of Disaster Service
Workers is complete and school employees may be released to reunite with their
families.
ANSWER TO THE QUESTIONS: Cross Contamination
1.
2.
3.
C
B
D
4. A
5. C