Lauren Holbert

Temporary Non-Profit Food Safety Presentation Plan

Overview:
Topic: Temporary Non-Profit Food Safety
Setting: Classroom at The Washington Department of Health
Audience: Potential Vendors

Instructional Objectives:
1. Participants in the Temporary Non-profit Food Safety class will be able to state the Ten
mistakes that exist in the Food Safety Video when asked to do so by the instructor.
2. Possible vendors will be able to correctly identify at least two foods that are potentially
hazardous according to the Department of Health when asked to do so on a pre/post-test.

Introductory/focus statement:
 At room temperature, the numbers of bacteria that causes foodborne sickness can double
every 20 minutes!
 Researchers have identified more than 250 foodborne diseases.
 You can use alcohol-based hand sanitizers in addition to hand washing. But, you should
not use hand sanitizer as a substitute for washing your hands with soap and water. Hand
sanitizers aren’t as effective as washing hands with soap and water at removing norovirus
particles.
 Be aware that noroviruses are relatively resistant to heat. They can survive temperatures
as high as 145°F and quick steaming processes that are often used for cooking shellfish.

Outline of Content (instructor notes)

 What does it mean for food to be in sound condition?
o Food must be free of spoilage, filth, and contamination.
o Must be safe for humans to eat.
 No plastic
o Food must be obtained from sources that comply with regulations.
o Food must be prepared in hermetically sealed containers from an approved
licensed company.
 Cannot can your own food such as beans.
 Potentially Hazardous Foods
o Meats and seafood (raw and ready to eat)
 Chicken, beef, pork, fish, shrimp, deli meats, eggs
o Dairy products (cheese, milk, yogurt)
o Vegetables (cooked, Sliced tomatoes)
 As soon as you slice into it, you introduce the bacteria from the outside
into the inside
o Sliced melons
o Cooked rice and pasta

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 o Processed foods
 (hotdogs)
 Causes of Food Poisoning
o 5 Factors
 Improper Holding Temperature
 Inadequate Cooking Temperature
 Contaminated Equipment
 Poor Personal Hygiene
 Food from Unsafe Sources
 Proper Hygiene
o Hair restraints
o Glove use
o Sick employees
 Even though these are not required, The Department of Health gets many
complaints about sick employees, hair in food, and people handling food
without the use of gloves.
 Get Food from Safe Sources
o Grocery stores, Walmart, Sam’s Club, Costco, etc.
o Food MUST be prepared on site.
o No canned or vacuumed packed goods unless it is from a licensed processing
establishment.
 Emphasize that YOU MUST PREPARE ALL FOOD ON SITE.
 Protection from Contamination
o Protect food from environment (rain, pests, dirt, grass, etc.)
o Screens/fly fans
o Overhead protection
 Such as tents
o Separation (public from food)
 Usually about a foot or two, sneeze guards or covers are great.
 Storage
o Keep foods off ground
o Covered
o Protected for overhead
 Keep Food Cold!!!
o Proper Cold Temperature
 45°F or below
o Refrigerator, cooler with ice (not direct contact, and ice bath
 Keep Foods Hot!!!!
o Proper Hot Temperature
 140°F or above

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 o On grill, chafing dish/crockpot, oven, and cambro
 What is the best method for checking cooking temperatures of food?
o A thermometer!
 They must have a thermometer with them, if they don’t, how do they
check their temperatures?
 What food is not allowed?
o Pastries filled with cream or synthetic cream
o Custards
o Salads that contain meat, poultry, eggs, or fish
 Chicken salad, crab salad, egg salad, etc.
o Sushi
o Cured meat
o Unpasteurized milk
o Raw eggs
o Home-canned foods
 All these foods are considered potentially hazardous and will need a
HACCP plan.
 What is a HACCP Plan?
o Hazard Analysis Critical Control Point
o It is a written plan that defines the. procedures for maintaining control of
potentially hazardous food at the critical control points of food preparation or
processing.
o You will need one if you plan to serve:
 Sushi
 Ice cream with unpasteurized milk or raw eggs
 This plan explains how you will be preparing, serving, holding,
discarding, and purchasing the food. This plan is extremely
important and aids in the reduction of food-borne illness.
 What do you plan to do with your utensils?
o Bring disposable utensils
o Set up a three-compartment sink
 Non-disposable utensils will have to be washed, rinsed, and sanitized
every 4 hours of use.
 The Health Department highly recommends that you bring many
utensils that you can discard after four hours our after you finish
using it.
 Three Compartment Sink
o A sink system that requires a sink filled of water for rising, a sink filled with
warm soapy water for washing, and a sink filled with a disinfectant such as bleach
or quaternary ammonia for disinfecting. These sinks’ disinfectant section will

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 need to be tested every four hours depending on how often it is used, to ensure
that there is an appropriate amount of chemical in the sink.
 Keep your utensils and surfaces clean!
o When moving between raw and ready to eat items, use separate utensils or wash
between uses/tasks.
 Handwashing
o Setup hand wash station
 Bucket that allows you to turn it on and wash continuously with soap for
20 seconds, then turn it off. There must be a discard bucket under the
faucet, so that it catches any waste water. Sanitizer is fine, but you MUST
have soap at your hand washing facility.
o When to wash
 After using restroom, smoking, eating, drinking, touching your face
 After handling raw foods, after touching dirty equipment/utensils
 Reasons why you should follow these guidelines:
o Botulism
 improperly home-canned, preserved, or fermented foods can provide the
right conditions for spores to grow and make botulinum toxin.
o E. coli infection
 contaminated water or food — especially raw vegetables and undercooked
ground beef.
o Listeriosis
 Raw sprouts, raw milk, soft cheese, smoked sea food, deli meats and hot
dogs can become contaminated with the bacteria
o Norovirus
 Having direct contact with an infected person, consuming contaminated
food or water, and touching contaminated surfaces then putting your
unwashed hands in your mouth
o Salmonella
 Cook poultry, ground beef, and eggs thoroughly. Do not eat or drink foods
containing raw eggs, or raw (unpasteurized) milk
o Shigella
 Eating food that was prepared by someone who is sick with shigellosis,
and foods that are consumed raw are more likely to be contaminated with
Shigella germs, can contaminate fruits and vegetables if the fields where
they grow contain human waste.
o Hepatitis A
 Raw or undercooked shellfish from contaminated waters, raw produce,
contaminated drinking water, uncooked foods and cooked foods that are
not reheated after contact with an infected food handler

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 o Taeniasis
 Eating undercooked pork
o Toxoplasmosis
 Eating undercooked, contaminated meat (especially pork, lamb, and
venison, and eating unwashed fruits or vegetables from a garden
o Trichinellosis
 consuming raw or undercooked meat infected with the Trichinella
parasite, particularly wild game meat or pork
o Anisakiasis
 infective larvae are ingested from fish or squid that humans eat raw or
undercooked
o Diphyllobothrium
 eating raw or undercooked fish, usually from the Northern Hemisphere
 Department of Agriculture
o What does the Health Department not inspect?
 Bakery items
 Boiled peanuts
 Corn cooked in husk
 Pork skins
o List ingredients for food allergies
 Milk, egg, fish, tree nuts, wheat, soy, peanuts, crustacean (crab, lobster,
shrimp)
o If you decide to prepare any of this, please place on a separate table.

Instructional Activities:
1. Temporary Non-Profit Food Safety Pre/ Post Quiz (Objective 1) [10 Minutes]
a. Quiz is attached
b. Procedure: Pass out the quiz to the participants before the PowerPoint. After the
PowerPoint, discuss with them the reasons why they missed the questions.
2. “Watch Me Prepare My Chicken Salad” Video (Objective 2) [10 Minutes]
a. Link to the video is attached
b. Questions pertaining to the video is attached
c. Procedure: Pass out the half sheets of questions to the participants before the
video. Instruct them to watch out for any mistakes that I make while prepping my
food on site. After the video, discuss with the what they wrote and what were the
proper answers.

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Attachments:

Temporary Non-Profit Food Safety Pre-Quiz

1. Which is the best method for cleaning hands:
a. Soap and warm water
b. Hand sanitizer
c. Wiping on clothes
2. True or false: You can prepare a food at home then bring it to the site.
a. True
b. False
3. What makes a food in sound condition?
a. Free of spoilage
b. No filth
c. Free of contamination
d. All the above
4. Give three examples of foods that are potentially hazardous:
________________________________________________________________________
________________________________________________________________________

5. What is a good way to protect from contamination:

________________________________________________________________________
________________________________________________________________________

6. At what temperature should your food be kept cold?

a. 45°F
b. 32°F
c. 40°F
d. 25°F
7. What is the proper hot holding temperature?
a. 96°F
b. 105°F
c. 138°F
d. 140°F
8. Why is it prohibited to serve sushi or ice cream with unpasteurized milk?
________________________________________________________________________
________________________________________________________________________

9. True or false: I can use sanitizer after I smoke and then I can keep cooking!
a. True
b. False
10. You should give your application to Emily or Jason at least ____ days before your event.

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Temporary Non-Profit Food Safety Pre-Quiz (ANSWERS)
1. Which is the best method for cleaning hands:
a. Soap and warm water
b. Hand sanitizer
c. Wiping on clothes
2. True or false: You can prepare a food at home then bring it to the site.
a. True
b. False
3. What makes a food in sound condition?
a. Free of spoilage
b. No filth
c. Free of contamination
d. All the above
4. Give three examples of foods that are potentially hazardous:
Sliced vegetables, meats, seafood, dairy product, sliced melons, cooked
________________________________________________________________________
rice, or processed foods.
________________________________________________________________________

5. What is a good way to protect from contamination:

Hair nets, gloves, screens, fly fans, overhead protection, separation
________________________________________________________________________
from public, or protection from the environment.
________________________________________________________________________

6. At what temperature should your food be kept cold?

a. 45°F
b. 32°F
c. 40°F
d. 25°F

7. What is the proper hot holding temperature?

a. 96°F
b. 105°F
c. 138°F
d. 140°F
8. Why is it prohibited to serve sushi or ice cream with unpasteurized milk?
You must have a HACCP plan.
________________________________________________________________________
________________________________________________________________________

9. True or false: I can use sanitizer after I smoke and then I can keep cooking!
a. True
b. False
3 days before your event.
10. You should give your application to Emily or Jason at least ____

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Link to “Watch Me Prepare My Chicken Salad” Video: https://youtu.be/mLzbsAnGHhk

What was wrong with the way I was preparing my Chicken Caesar Salad on site?
1. ______________________________________________________________________

2. ______________________________________________________________________

3. ______________________________________________________________________

4. ______________________________________________________________________

5. ______________________________________________________________________

6. ______________________________________________________________________

7. ______________________________________________________________________

8. ______________________________________________________________________

9. ______________________________________________________________________

10. ______________________________________________________________________

What was wrong with the way I was preparing my Chicken Caesar Salad on site?
(ANSWERS)
1. Cat was on the counter.
______________________________________________________________________

2. Same cutting board for the meats and vegetables.

______________________________________________________________________

3. Same knife for the meats and vegetables.

______________________________________________________________________

No soap and didn’t wash hands for 20 seconds.

4. ______________________________________________________________________

Used sanitizer in lieu of soap.

5. ______________________________________________________________________

6. Slung hands to dry them.

______________________________________________________________________

Smoking while cooking.

7. ______________________________________________________________________

Washing vegetables after cutting.

8. ______________________________________________________________________

Ate while cooking.

9. ______________________________________________________________________

Food came from unapproved source- home.

10. ______________________________________________________________________

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Food Safety at Non-Profit Temporary Events PowerPoint

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References:

Centers for Disease Control and Prevention. (2017). Foodborne Illnesses and Germs.

Retrieved from https://www.cdc.gov/foodsafety/foodborne-germs.html

Centers for Disease Control and Prevention. (2016). Listeria (Listeriosis). Retrieved

from https://www.cdc.gov/listeria/faq.html

Centers for Disease Control and Prevention. (2018). Norovirus. Retrieved from

https://www.cdc.gov/norovirus/index.html

Centers for Disease Control and Prevention. (2015). Salmonella. Retrieved from

https://www.cdc.gov/salmonella/general/prevention.html

Centers for Disease Control and Prevention. (2017). Shigella - Shigellosis. Retrieved

from https://www.cdc.gov/shigella/infection-sources.html

World Health Organization. (2018). Taeniasis. Retrieved from

http://www.who.int/taeniasis/symptoms/en/

Centers for Disease Control and Prevention. (2017). Parasites – Toxoplasmosis

(Toxoplasma infection). Retrieved from

https://www.cdc.gov/parasites/toxoplasmosis/gen_info/faqs.html

Centers for Disease Control and Prevention. (2012). Parasites – Trichinellosis (also

known as Trichinosis). Retrieved from

https://www.cdc.gov/parasites/trichinellosis/epi.html

Centers for Disease Control and Prevention. (2012). Parasites – Diphyllobothrium

Infection. Retrieved from

https://www.cdc.gov/parasites/diphyllobothrium/index.html

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Centers for Disease Control and Prevention. (2018). Parasites – Anisakiasis. Retrieved

from https://www.cdc.gov/parasites/anisakiasis/index.html

Centers for Disease Control and Prevention. (2017). Botulism. Retrieved from

https://www.cdc.gov/botulism/general.html

The Mayo Clinic. (2018). E.coli. Retrieved from https://www.mayoclinic.org/diseases-

conditions/e-coli/symptoms-causes/syc-20372058

Centers for Disease Control and Prevention. (2018). Norovirus. Retrieved from

https://www.cdc.gov/norovirus/about/prevention.html

U.S. Food & Drug Administration. (2011). Refrigerator Thermometers: Cold Facts about

Food Safety. Retrieved from

https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm253954.htm

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