FOOD SAFETY 101

A Lesson Plan for the General Public

The Rest Ops Solutions/Premiere Management Enterprises (PME) Food Safety 101 program was designed specifically for any non-professional foodservice worker, although anyone may enroll. The Food Safety 101 program takes a family's health and well-being as seriously as the Health Department authorities take when holding the professional food operators in America accountable for their customers' health and well-being.

Entirely left out of the Food Safety 101 program, was all of the complexities related to governmental oversight, their size, scope and reach regarding policy, and the consequences associated with the complex and multi-level standards in enforcement, academic research, regulation, surveillance, and development. Federal regulatory agencies share many different activities with both the State and Local authorities, and we have completely and purposely left all of that out with our Food Safety 101 program for the general public. We are very proud to have created a very simple, user-friendly lesson plan for you, the average person.

There are many people who want to learn how to keep the foods they prepare and serve to their family members safe from contamination. But there are very limited resources for them to indulge their curiosity and to learn the important steps and processes necessary for them to be successful.

The Rest Ops Solutions/Premiere Management Enterprises (PME) Food Safety 101 program is a series of condensed lesson plans that each session will walk you through. Every aspect of the concepts and the theories surrounding food safety may be learned at

your own speed, and on your own schedule.

You pick and choose which lesson plan suits you, and we set you up with one of our professional consultants to administer your lesson plan via the Internet, or in a classroom setting. It's that simple! There is no rush or pressure, as you make the call to action whenever you're ready!

To set up your Food Safety 101 program lesson plan, call the Dream Team at 888-695-9926, or email to: info@RestOpsSolutions.com.

All you need is a computer connection to the Internet. We will send you a link, and on the day and time of your lesson, log in to attend, using the information that we will send to you via email on the day you register for your food safety lesson.

Some of the lesson plans that are currently available are:

Cross-Contamination
Time & Temperature Abuse
Personal Hygiene
Cleaning & Sanitizing
The Flow of Food
Providing Safe Food
Safe Food Handling
Allergens
Purchasing, Storage, Prep, & Service
Pathogenic Contamination

The subject material listed above, in its entirety contains the concepts and theories set forth in the Food Protection Manager Certification (FPMC) line of study. The FPMC is a mandatory certification for every food operation in America to possess for each supervisor. After having successfully completed the Food Safety 101 program lesson plan, each participant will possess the same knowledge required of each Manager or person in charge of any food service establishment in America.

Remember though, the Food Safety 101 program eliminates the governmental oversight, their size, scope and reach regarding policy, and the consequences associated with the complex and multi-level standards in enforcement, academic research, regulation, surveillance, and development. This does not mean that participants who take all of the lessons within the Food Safety 101 program cannot take the exam necessary to obtain the FPMC. They would only need to obtain the prerequisite knowledge necessary to pass the FPMC exam by studying the FDA Model Food Code.

For students, moms, dads, teachers, family members, and their friends to reach a higher level of awareness in food safety, the Food Safety 101 program is an excellent course to take. Anyone interested in having fun while learning an invaluable lesson curriculum should seriously consider this line of study. It is interesting, enlightening, and it even meets industry standards for many commercial food operators. .

At Rest Ops Solutions/Premiere Management Enterprises (PME), we strongly believe that the Food Safety 101 program line of learning will serve quite well, anyone who wants to maintain an invaluable, marketable, and meaningful level of expertise that would last for an entire lifetime.

Scoop stored on top of ingredients is Cross-Contamination

The proper care of food must be taken to ensure they are protected at all stages in the kitchen. Contamination sources are everywhere

A Summary of the Food Safety 101 Lesson Plans

Cross-Contamination

This lesson Plan covers the science behind what pathogenic contaminations can occur when foods and/or food contact surfaces are directly exposed to unsanitary objects or similarly, to unclean conditions. For example, un-washed cutting boards, dirty utensils, or foods and utensils falling onto dirty floors.

Classroom discussions will include a variety of processes and procedures, many of which occur in any kitchen that could lead to cross-contamination. For example, storing raw foods with foods that are ready to eat (such as in the form that they are currently in). Included in the lesson plan is what specific actions a food handler must take to ensure that food products remain safe from bacterial proliferation upon receiving them.

Participants will also learn about viruses, bacteria, parasites and other illness-causing pathogens, and how to prevent contaminations from occurring while foods are in storage, preparing, cooking, thawing, and cooling.

Foods stored inside a bucket on a shelf near a sink drain leads to cross-contamination

Time & Temperature Abuse

This lesson plan discusses the importance of knowing about the Temperature Danger Zone, and the what scientific reasoning helps the informed food handler understand how to prevent certain bacteria from proliferating on foods and food products.

Additionally, the participant will learn the importance of "time", as it pertains to how long certain foods, like TCS and RTE may be affected by neglection.

TCS and RTE foods will be explained, as well as the scientific logic regarding corrective actions to take to prevent contamination. Storage techniques will be discussed as well as the importance of recognizing time management for certain tasks performed in the kitchen.

TCS food product stored inside a plastic container, instead of under refrigeration at 41 degrees Fahrenheit or lower is time & temperature abuse of food

We operate from four main "hubs" - San Antonio, Houston, Dallas, and Austin

Personal Hygiene

Lesson Plan covers the scientific reasoning for frequently washing hands and maintaining sanitary conditions throughout the various processes within the kitchen; the importance of being completely aware at all times of protecting foods at a variety of stages from possible hygienic pitfalls, such as failing to shower before working with food, and food products, and maintaining food safety by using a barrier (such as an apron) between yourself, and the food in which you are working with. Some discussion will introduce the participant with biological contaminants that may occur to foods for failing to maintain excellent personal hygiene.

Handwashing is a vital part of keeping foods safe from contamination. Using food-grade gloves when working in

the kitchen with food helps prevent contamination.

Cleaning & Sanitizing

The lesson plan includes discussion regarding appropriate chemicals and solutions for proper sanitizing, and when and how to ensure safe sanitary conditions exist when working in the kitchen with food and food products. Participants will learn proper temperatures for using water and chemicals effectively without creating toxic or biological problematic situations

Discussion in washing, rinsing, sanitizing and air-drying utensils and small wares will be explained so participants understand the scientific logic to safety in the kitchen, and the dishwashing area. The proper storage and usage practices will be explained to prevent chemical contaminations from occurring in

the kitchen.

Typical clean commercial kitchen

The Flow of Food

This lesson plan identifies and describes how food handlers should be aware of the many hazards that could occur when food and food products are not properly handled and dealt with when entering into a variety of steps and processes during its travel path in the kitchen.

This lesson plan runs very closely with the Food Safety Lesson Plan, Providing Safe Food, as both lessons discuss scientific logic in how food and food products can very easily become dangerous to human consumption through improper or negligible human handling. Each participant will learn how vital it is that foods and food products are effectively purchased, stored, prepared, and served. For example, the proper top-to-bottom storage for TCS and RTE foods in the freezer, dry storage, and the refrigerator; and what to look for in food products purchased, such as packaging, labeling, and rotation for quality and safety.

This photo shows how

clean dishes should be

allowed to air-dry (inverted) to prevent any

contamination from

occurring.

Providing Safe Food

This lesson plan runs very closely with the Food Safety Lesson Plan, The Flow of Food, as in how food and food products can very easily become dangerous to human consumption through improper or negligible human handling. Participants will learn about the proper methods for thawing, cooling, cooking, and reheating food and food products. They will learn how to calibrate a bimetallic stemmed thermometer, how effective it will be once calibrated, and what temperatures ensure food safety for a variety of foods and food products. Corrective actions for a variety of problematic processes in the kitchen will be discussed, and which products must be rotated and used before using other products. Many other important facts for keeping food and food products safe will be discussed.

The photos at right show

a method of cooking raw

animal products so that

proper internal temps

are reached.

Safe Food Handling

With this lesson plan, participants will learn about food and food products which may be contaminated because of the methods utilized when preparing them with specific processes such as fermentation, acidification, caramelization, and more. Processes such as curing food, smoking food as a method of preserving it, reduced oxygen packaging, and using special components such as vinegar to alter or preserve a food or food product so that it no longer may be a TCS food that requires hot or cold holding will be learned by those participants taking this specific lesson. An emphasis on creating a HACCP Plan (an entirely different Lesson Plan), runs consistently with this lesson plan, as both plans hinge upon the seven principles requiring a specialized amount of attention to fully understand the science behind safely producing a food product that will be safe from a variety of pathogenic hazards. and more.

Working wih food in a commercial kitchen requires using gloves to touch food products

Allergens

With this lesson plan, participants will learn of the eight most common food allergens as identified by the Food and Drug Administration. There will be discussion on what an allergen

is, and how to prevent someone who is allergic to certain foods from having an allergic reaction. Also, participants will learn how to prevent cross-contact when preparing foods.

There will be discussion on toxic metal poisoning, and how the use or certain metals in the kitchen may lead to people becoming ill from a leaching process. Participants with certain culinary skills and knowledge find this segment of study very useful as they prepare food and food products in their kitchen.

Some food products may be commonly associated with allergic reactions in people. They include peanuts & tree nuts; soy products; wheat; dairy products; fish & shellfish; and egg products & eggs.

In some instances, the specific method of preparing a certain food product may be what leads to a foodborne illness.

Purchasing, Storage, Prep, & Service

Pathogens & Contamination

With this lesson plan, participants will learn some of the dangers associated with improperly storing foods in a variety of scenarios. For example, storing dry goods at improper temps, and storing cold food products in temperatures where pathogens will proliferate quickly. The different stages that food products go through could be dangerous for a variety of reasons, each of which will be explained in this lesson plan.

The two below photos (from left to right), show a typical restaurant service area, and a foodhandler adding the final touch to a food product being prepared for service.

Lesson Plan covers bacteria, viruses, parasites, molds, toxins, yeasts, and fungi, as they relate to biological contaminations of food and food products. Participants will learn the names of certain pathogens, and which foods are most often contaminated by each specific pathogen. Discussion of the Big Six pathogens will be explained, and how to prevent each one from

contaminating food items.

Scientists examine microscopic organisms under a microscope to learn more about pathogenic life-to-death phases.