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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
Target Audience
40 minutes
Tasks
Read materials
Watch videos
Review Web sites and resources
Complete and submit online quiz
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.
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.
Module 7 Food Safety and Sanitation
SFSP Online Training 2016 Page 2
This institution is an equal opportunity provider.
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.
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.
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.
Module 7 Food Safety and Sanitation
SFSP Online Training 2016 Page 3
This institution is an equal opportunity provider.
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.
Food
Temperature (degree F)
Hold for 15 seconds
160
165
145
Rest Time
None
None
3 minutes
165 None
165 None
165 None
165 None
165 None
145 3 minutes
145 3 minutes
140 None
Cook until yolk and white are firm
160
165
165
145 or cook until flesh is opaque and
separates easily with a fork.
Cook until flesh is pearly and opaque.
None
None
None
None
None
None
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.
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.
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
For more information, please visit the Fight Bac! Partnership for Food Safety Education
Web site at http://www.fightbac.org.
Temperature Range
The California RFC outlines the temperature range as follows:
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.
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.
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
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.
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
Delivery Date
Delivery Time
Kitchen
Food (menu)
Number
Sent
Site
Number Received
Temperature
Temperature at time of
delivery
Comments:
Signature of Site Staff Receiving Meals
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.
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-plusfood-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.
Module 7 Food Safety and Sanitation
SFSP Online Training 2016 Page 13
This institution is an equal opportunity provider.
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/fsiseducational-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/fsiseducational-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.