1. Preventive Medicine Department
NHTP

2. FOOD SERVICE TRAINING
 Welcome to this class which offers a condensed training of
the 4- hour training we give regular food service employees.
 This Food Safety training will go over the following
-Food Handling & Leftovers
-Minimum Food Protection & Temps, Safe Holding Temps
-Health Requirements of Food Employees
-Personal Hygiene
-Handwashing & Handwashing Facilities
-Fingernails/ Personal Effects, Clothing & Storage of
Personal Effects

3. FOOD SERVICE TRAINING CONT’D..
-Food Storage
-Utensils
-Self- Service
-General Cleaning
-Other Special Restrictions
-Licensure

4. Food Handling
 All foods used should be from approved sources.
 Do not use same platters for raw and cooked foods
 Separate platters & utensils for each food product ( I.e
Meat vs. Rice vs. Veggies.
 Leftovers are not permitted.

5. Minimum Food Protection &
Temps, Safe Holding Temps
 All potentially hazardous foods should maintain
Temps (i.e. Meats, Fish, Dairy, Eggs, Heat treated plant
foods (Cooked, Rice Beans and Veggies), cut Tomatoes
& Melons). 135F or higher for hot holding & 41F and
below for Cold Holding.
 Specific Internal Food Temps Required:
 -Pork & Fish 140F for 15 secs.
 -Ground meat 155F for 15 secs.
 -Poultry: 135F for 15 secs.

6. HEALTH REQUIREMENTS
 PERSONNEL WITH FOLLOWING WILL NOT BE
WORKING WITH FOOD:
 Gastrointestinal illness symptoms
 Diarrhea, fever, nausea/vomiting, jaundice(yellowing of eyes/ skin),
sore throat
 A lesion containing pus such as a boil
 Persistent sneezing, coughing, runny nose
 Sore throat with fever
 Prohibited diseases
 Salmonella typhi, Shigella species, E. coli O157:H7, Hepatitis
A, or Norovirus

7. REINSTATEMENT OF THE ILL
 Accomplished if a Food Handler is removed or excused
from work environment due to a communicable
illness.
 PIC may reinstate with written approval from local
medical authority
 Must be written medical documentation
 Must be free from the infectious agent of concern

8. PERSONAL HYGIENE
 Eating, drinking, and tobacco in designated areas only
 Closed beverage containers allowed when protected
from contamination
 Hair restraints required for all except wait staff,
hostesses, and counter staff serving only beverages and
wrapped foods .

9. HANDWASHING
Ensure you Conduct Proper Hand Washing
When Conducting Public Food Service:
∙Use soap when washing hands &
∙Dry hands with a single use Towel.

10. Handwashing
 Clean hands and exposed portion of arms with soap
 Wash for at least 20 seconds
 Rinse with clean water
 Emphasize areas under nails and between fingers

11. HANDWASHING: WHEN?
 After
 touching bare body parts other than clean hands
 using the bathroom
 coughing, sneezing, using a tissue
 using tobacco, eating, drinking
 handling soiled utensils or equipment
 engaging in other contaminating activities
 Before working with food
 switching food products – (i.e. Raw foods to ready to eat foods)
 or taking out garbage/ trash
 During
 food preparation

12. HANDWASHING FACILITIES
 Must clean in a hand washing lavatory
 Not in a food prep or service sink
 Not in a curbed sink for mops or liquid waste
 Signs requiring hand washing must be posted in food
service areas and heads.

13. FINGERNAILS/JEWELRY
 Trim nails short and filed ¼ inch
 Nail edges cleanable and not rough
 Jewelry on arms and hands is not authorized for
personnel preparing foods with bare hands.
 Exception: plain wedding band
 If serving only, jewelry is allowed.

14. CLOTHING AND PERSONAL
EFFECTS
 Clean uniforms required
 Change uniform when soiled or use clean outer
garment. Change outer garment when moving from
raw to ready-to-eat
 Personal belongings should stored outside prep and
serving areas

15. FOOD STORAGE
 Temperatures
 Frozen foods stored at 0°F or below
 Fresh products stored at approximately 32°F - 40°F
 Eggs/dairy received and maintained at 41°F or below

16. MINIMUM FOOD PROTECTION
MEASURES
 Apply good food sanitation practices
 Maintain high personal hygiene standards
 Keep potentially hazardous foods (PHFs) refrigerated
or heated to temperatures that minimize the growth of
pathogenic microorganisms

17. MINIMUM FOOD PROTECTION
MEASURES
 Inspect food products for wholesomeness,
temperature and sanitary condition prior to
acceptance
 Cook PHFs appropriately to kill harmful
microorganisms
 Provide adequate personnel, equipment and facilities
to ensure sanitary operation

18. MINIMUM FOOD PROTECTION
MEASURES
 Prevent rodent and insect infestation or
contamination, as well as contamination of food with
toxic chemicals
 Use properly designed, cleaned, and sanitized
equipment for its intended use

19. Quick Review
Questions & Answers

20. Questions
What are Minimum Cooking Temps for the following?:
 Pork and game animals
 Ground beef & ground meats
 Poultry

21. Answers
 145°F for 15 seconds
 155°F for 15 seconds
 165°F for 15 seconds

22. SAFE HOLDING TEMPS
 Food which is not served immediately after cooking
must be held at 135°F or above or rapidly cooled to 41°F
or below
 PHFs held outside of range > 4 hours must be
discarded!
 PHF ingredients which are consumed without further
preparation (e.g., salads, sandwiches, filled pastry
products, reconstituted foods, etc.) must be chilled to
41°F or below prior to preparation

23. UTENSILS
 Ensure you have adequate amount for meal period
 Utensils should be stored in food w/ handles
extended.

24. SELF-SERVICE
 Authorized items:
 Bread, butter, crackers, relishes, condiments, beverages
 Individually portioned deserts
 Individually wrapped ice cream treats
 Cookies
 Fruit (fresh, canned, stewed, frozen)

25. GENERAL FACILITY CLEANING
 Refuse containers
 Empty during meal as needed and afterwards
 Clean inside and out as needed

26. Other Special
Restrictions/Requirements
 Ice is considered a food product. It should be
dispensed by a designated scoop stored in a self
draining container (if used)
 No cream-filled baked goods or stuffed foods- due to it
being difficult to control bacteria growth.
 No potato salad, macaroni salad, or coleslaw
 Biggest contributors to food borne illness

27. Other Special
Restrictions/Requirements
 Sewage/ disposal disposed properly. Garbage shall be
bagged prior to disposing in garbage container.
 Single service Items such as plates and utensils shall be
stored off floor and away from personal belongings.
 Must fill out Special Events Application and approved
by Prev Med prior to EVERY event

28. Licensure
 All Food vendors or Special Events Food Sales
-Should have a food handlers permit issued by the
Preventive Medicine Authority.

29. The End
 Any Questions or Comments?

30. References
 TB MED 530/ NAVMED P-5010/ AFMAN 48-147_IP