The University of Mississippi
School of Applied Sciences
www.theicn.org
800-321-3054
The 2020
Safe Food Handler
Today’s Speakers
Lauren McClean Cyndie Story, PhD, RDN, CC, SNS
Food Safety Specialist Culinary Solutions
USDA FNS Office of Food Safety www.chefcyndie.com
Objectives
• Explain fundamental food safety practices to prevent foodborne illness and to mitigate the
spread of COVID-19.
• Identify proper handwashing techniques and frequencies.
• Practice correct glove use and disposal.
• Demonstrate use and care of personal protective equipment (face coverings and aprons).
• Follow correct cleaning, sanitizing and disinfectant protocols to control for transmission of
pathogens, including the coronavirus.
• Understand the difference between chemical sanitizer and disinfectant agents, including
appropriate applications of these chemicals.
• Implement social distancing practices in food production and service.
Food Safety
Fundamentals: COVID-19
Update
Survival of Microorganisms on
Surfaces
• Two hours to several months – It Depends!
• Varies by environmental conditions:
• Surface material
• pH
• Temperature
• Food and water sources
• Humidity
• Competition for the space
Survival of Microorganisms on Surfaces
Survival of Microorganisms on Surfaces
COVID-19: How It Spreads and Symptoms
Person-to-Person Transmission
Risk Mitigation
Strategies
Handwashing: How To
Handwashing:
Signage
Handwashing: When To
• Before entering food
production area/preparing
food
• After handling raw foods
• Using the restroom
• Taking out garbage
• And more
Handwashing: Research
Keeping Hands Clean
Microorganisms from the Microorganisms from glove
refrigerator door handle that touched door handle
Hand Sanitizer
• 60 % ethyl
alcohol
• 70% isopropyl
alcohol
Glove Use
Glove Use: Do
• Wash hands prior to
donning
• Change:
• Between tasks
• If contaminated
• If torn
Glove Use: Don’t
• Blow into glove when donning
• Wear multiple layers to remove when
changing tasks
• Wash you hands with your gloves on
• Handle entire glove when putting on
• Touch face or surfaces other than food
when wearing gloves – including
phone or packages
Gloves as Personal Protective Equipment (PPE)
Glove Use:
How to
Remove
Other PPE:
Cloth Face
Coverings and
Masks
Other PPE: Aprons
Microorganisms from an
apron used in food
production
Cleaning, Sanitizing and Disinfecting
Cleaning and Prep Supplies
Sanitizing Methods and Applications
• Temperature
• Chemical
Sanitizing Method
Temperature
Chemical Sanitizers
Quaternary Ammonium
Compounds or “Quats”
• Sanitizer – 200 to 400 PPM
• Disinfectant – 600 to 800 PPM
Chemical Sanitizers
Sodium Hypochlorite
“Bleach” or “Chlorine”
• Sanitizer – 50 to 100 PPM
• Disinfectant – 600 to 800 PPM
Applications of Sanitizers
Keys to sanitizer effectiveness:
• Chemical concentration
• Water temperature
• Contact time
Disinfecting
Keep Your Distance to Slow the Spread
Impact on School Nutrition Programs:
Receiving, Production, & Service
Receiving
Food Production
Service
What’s your
new normal?
Cleaning and Sanitizing in the Dish Room
Additional
Recommendations
Cleaning and sanitizing:
Proper towel use
Cleaning and
disinfecting:
Frequently touched
surfaces
Poll Question
Please select the service option that your district will primarily utilize
for back to school meals:
1. Meals in the classroom
2. Meals picked up in café, but consumed in the classroom
3. Meals picked up from kiosks, but consumed in the classroom
4. Meals served and consumed in the cafeteria using social distancing
5. Meals served and consumed in the cafeteria without social
distancing
6. Other type of service
Summary
Questions & Answers
ICN Resources to Reduce Risks of
COVID-19 can be found here:
https://theicn.org/prevent
• Hand Washing • eLearning Courses
• Personal Hygiene • Videos
• Cleaning and Sanitizing • Posters
• Transportation • Fact Sheets
• Emergency Preparedness • SOPs
• Remote Education • Links to Allied Organizations
For a complete list of ICN resources, visit theicn.org
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