Ice Safety

Can ice cause a foodborne illness? Yes! A major reason ice can cause illness is that many people, including foodservice employees, forget to consider ice a food. They assume because ice is frozen it cannot contain or be contaminated with harmful bacteria, so they do not relate it to making people sick.  After completing this inservice, participants will effectively be able to:

• Explain how ice can cause a foodborne illness.
• List ways to keep ice used in the establishment safe.
• Differentiate between proper and improper ice handling procedures.

Handwashing

Handwashing is one of the most important factors for reducing the spread of illness. This is true because poor personal hygiene (poor handwashing) is the second leading cause of foodborne illness outbreaks, second only to viral agents. Most foodservice workers know they should wash their hands, but many fail to wash their hands properly or as often as needed and may need better, sometimes overlooked, training on this subject.  After completing this inservice, participants will be able to:

• Explain why proper handwashing is important.
• List the proper steps in handwashing.

Customer Service in Nursing Homes

 Do nursing homes have customers? Yes! The customer is a resident of the nursing home. Why? A customer is defined as "someone who pays for goods or services." The residents of your facility and their families have the ability to choose where they will live (goods) and what type of care they will receive (services).  This is why it is very important for employees to understand this concept.  After completing this inservice, partcipants will be able to:

• Explain why a resident is a customer.
• Give examples of good customer service.

 Controlling Pests

There are many different types of pests that can invade a foodservice establishment.  Any one pest can cause a foodborne illness or worse.  Knowing a little more about each pest can help you understand the importance of keeping pests out.  After completing this inservice, particpants will be able to:

• Name pests commonly found in foodservice establishments.
• Explain why each pest can be a problem in foodservice establishments.
• List steps to avoid pest infestation.
   

Handling and Evaluating Dented Cans

One common form of food preservation that manufacturers used is the canning of foods to enhance a product's stability and elongate shelf life. Accordining to the USDA, if canned food is prepared by proper heat treatment and sealed, the food is considered safe for 6 months to 5 years depending on the type of food and storage conditions. Although canned food is usually safe, it may carry a threat of foodborne illness if poorly handled or prepared; or if the container is damaged. After the completition of this in-service, the participants will be able to:

• Evaluate dented cans to determine acceptability
• Explain why damaged cans may pose a risk for foodborne illness