The USED Model
U=Understanding
S=Showing
E=Experiencing
D=Doing
| Element of Training |
Skill Acquisition |
Transfer to Work Place
(understood well enough to
take back home and share) |
| Presentation |
10 - 20% retention |
5-10% |
| Demonstration |
35% retention |
5-10% |
| Practice |
70% retention |
5-10% |
| Feedback (paired with
practice) |
80% retention |
5-10% |
| Coaching (after training) |
90% retention |
90 % |
Showers, Beverly 1987 Staff Development Handbook, Columbia South Carolina: South Carolina Department of Education.
Description of the used Model
Measurable outcomes are accomplished when the information presented in staff
development is actually used by personnel who participated in the training program.
Change in behavior does not occur until what someone has heard or "learned" has been
implemented. Thus, the training design used must be one that promotes the transfer of
training to the workplace.
Joyce and Showers have identified five training elements: presenting the theory, modeling
or demonstrating, providing practice, providing feedback, and coaching. Though the
elements appear to have a logical order, they may be used in any order. A well designed
training program will include all five elements.
4/1/1996
TNT Train the Trainer Course for Cadres of Idaho and Nevada
Information shared by Carolyn Garland, Nevada State Department of Education
Journal of the American Dietetic Association
Food Safety Review
Implications:
We reviewed CDC Surveillance Summaries from 1973 through 1987 (61-71) and found
that food eaten in foodservice establishments was responsible for 44.6% of the total
outbreaks of foodborne disease reported and that food eaten at home was responsible
for 20.5%. Bryan(72) identified 30 factors that contributed to outbreaks of foodborne
disease from 1961 to 1982. The three factors most frequently identified were improper
cooling, lapse of 12 or more hours between preparing and eating food, and an infected
person handling food. The most recent CDC Surveillance Summaries (71) list five
factors that contribute to outbreaks of food borne disease. Of these five factors, the
most commonly reported food preparation practice that contributed to foodborne
outbreaks was improper holding temperature, poor personal hygiene of food handlers
was the next most common practice.
|
Perspectives in Practice, Food Safety: "Review and Implication for
Dietitians and Dietetic Technicians, JADA, Vol. 96: No.2, Pages 163-168.
Preview of: Health Reports - Vol. 110
September/October 1995
New in Review:
Outbreak of Shigella flexneri linked to salad prepared at a central commissary in
Michigan. R.A. Dunn, W.N. Hall, J.V. Altamirano, S.E. Dietrich, B. Robinson-Dunn,
and D.R. Johnson 580-586.
Foodborne illness outbreak. In August 1992, the Michigan Department of Public
Health was notified about a cluster of persons with Shigella flexneri infections; all had
eaten at different outlets of a single restaurant chain. The chain prepared many foods
at a central kitchen. Of the 46 patients identified, 21 were hospitalized. Forty-four of
the 46 patients had eaten a tossed mixed salad, compared with 33 of 71 control subjects
(case subjects' dining companions who had not become ill). The salad preparation area
had not been inspected for several years because three agencies had jurisdiction over
different food preparation procedures at the commissary and each had assumed
another agency was inspecting this area. Employees handled most salad ingredients
with their bare hands during preparation. Some salad preparers had been ill shortly
before the outbreak but continued to work. Management must identify employees who
are ill and develop incentives to encourage employees to report illness. |
JADA, Vol. 96: No.2, Pages 205.
Examples of Potentially Hazardous Foods
Potentially hazardous foods (PHF) are varied. These foods have the pH levels, moisture
content, and protein levels that best support organism growth. Remember, however, that
foods both at the far alkaline level and the far acid levels of the pH table will support
growth of some types of organisms.
Beef, Chicken, Turkey, Pork, Lamb, Shellfish, Fish, Dairy Products and Eggs, whether
raw or cooked are common sources of foodborne organisms of varying types.
Whipped Butter, Non-Dairy Agents, and Cheese can also support growth of organisms.
Garlic, herbs, and peppers that have been infused into oils are a prime growth
zone for anaerobic bacterial growth.
are less known sources of foodborne organisms. Some bacteria common to vegetables and
seeds can still reproduce at 38 F. Examples of these vegetables, starches, and seeds are:
Soy Protein, Seed
Sprouts, Beans, Rice, Pasta, Spices, Garlic and other herbs infused in oil, Grapes,
Strawberries, Watermelon, Cantaloupe, Potatoes, Pastry, and Bread. Even egg white and
olives can support organism growth. About the only foods that are truly not PHF are:
(Any suggestions?)
Return to Table of Contents Return to Chapter 2 Return to Chapter 3 - HACCP
©Copyright 7/97 Stewart Enterprises - Kathy and Doug Stewart 305
Last Updated May 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart
Food Handler Work Restrictions*
| Disease |
Work Status |
Duration of Work
Restriction / Comments |
| Abscess, boils, etc. |
Relieve from direct contact
and food handling. |
Until drainage stops and
lesion has healed or
employee has negative
culture. |
| AIDS (acquired immune
deficiency syndrome) or
ARC (AIDS-related complex |
May work (per CDC
Guidelines).
No open lesions, upper
respiratory diseases, or
communicable diseases. |
Employee will be counseled
and educated. |
| Diarrhea: |
| A. Acute stage (etiology
unknown) |
Relieve from direct food
handling. |
Until symptoms resolve and
infection with salmonella,
shigella, or Campylobacter is
ruled out. |
| B Campylobacter. |
Relieve from direct food
handling. |
Until symptoms resolve or
after appropriate antibiotic
therapy for 48 hours. |
| C. Salmonella |
Relieve from direct food
handling. |
Until stool is free of the
infecting organism in two
consecutive cultures, not less
than 24 hours apart. |
| D. Shigella |
Relieve from direct food
handling. |
Until stool is free of the
infecting organism in two
consecutive cultures, not less
than 24 hours apart. |
| Hepatitis A |
Relieve from direct food
handling. |
Until seven days after onset
of jaundice. Must bring note
from physician upon return. |
| Staphylococcus aureus |
Relieve from direct food
handling. |
Until lesions have resolved
and the employee has a
negative culture. |
*Centers for Disease Control
Recommended Refrigeration Temperatures
| Fish |
32 to 34 F |
| Meat and Poultry |
32 to 36 F |
| Dairy Products |
38 to 40 F |
| Eggs |
38 to 40 F |
| Fruits and Vegetables |
38 to 40 F |
Shell Fish Tag - Example
Policy and Procedure
Effective Date : ______________ Number_________
Page 1 of 1
Department: Food Service Approved By: ________
Subject: Outbreak of Foodborne Illness
Policy: When a case of foodborne illness is reported in the facility, an investigation shall be
made to isolate the source of the offense; preventative and corrective measures will
immediately be initiated.
Procedure:
Log shall be kept of all calls reporting foodborne illness or suspicious circumstances
that may be foodborne illness.
The local health agency shall be notified of the diagnosed cases and updated about
the situation.
A seventy-two (72) hour food intake recall record is to be obtained from the
consumer, if possible.
When possible, sample of food shall be isolated, marked, refrigerated and held for
the local health agency.
Employees who were working the shift or day indicated will be located and
interviewed about their health for the past week.
All employees will cooperate with any city, state, or county officers investigating the
incident. All other communications will be limited to the designated communication
officer.
The purveyor sources will be carefully checked, reviewed and analyzed.
Food storage, preparation, and serving procedures within the facility will be
carefully checked, reviewed and analyzed.
Preventative procedures will be established and augmented.
Follow-up action, including but not limited to in-service education and closer
supervision will be undertaken immediately.
HACCP Statement Formats:
Goal: No PHF is ever in the danger zone for more than 240 minutes (4 hours) of its life....
| Control Point |
Corrective Action |
| Source |
If a product is not from an approved, inspected source,
reject the product and refuse to order from that source. |
| Delivery |
If a product is not fresh or does not meet specification,
refuse the product and send it back |
| Cooking |
If a product is not cooked to the recommended product
temperature, pull the product from service and
continue coking until proper temperature is reached. |
| Handling |
If cross-contamination occurs with a cooked product,
destroy the contaminated product.
If poor personal hygiene and food handling practices
are occurring, correct the problem, update training,
and enforce standards. If the problem can be related to
an immediate situation and product, the product should
be discarded. |
| Holding |
Hold for service at 140F or higher. If a product is not
held above 140F, reheat a fresh product once to
165F, increase the steam table holding temperature to
maintain 140F, and return product to service. If the
product is a leftover or convenience food, discard
immediately.
If the product has been in the danger zone for more
than 1 hour, discard the product. |
| Cooling |
Cool to 40F or lower as quickly as possible using a
rapid kool wand, ice bath, or chill blast method. If
product does not reach 40F in under 2 hours, discard
the product. |
| Cold Storage |
Store cold foods at 40F or cooler. If a product has
been in the danger zone for more than 2 hours, discard
it. |
| Reheating |
Reheat product to 165F. If a product does not reach
165F in two hours or less, discard it. NEVER MIX
OLD PRODUCT WITH NEW PRODUCT. |
| Serving |
If a product has not been handled properly at any of
the preceding control points, do not serve the product.
DISCARD. |
HACCP
COOKING TIME AND TEMPERATURES
AS RECOMMENDED BY THE FDA FOOD MODEL CODE 1
| MINIMUM COOKING TEMPERATURE |
TEMP/TIME |
TEMP/TIME |
|
|
|
| ALL RAW ANIMAL FOODS
EXCEPT RARE ROAST BEEF AND PASTEURIZED EGGS......... |
145F 15 SEC |
|
| PORK |
*150F in 1 min |
155F 15 SEC |
| GAME ANIMALS |
|
155F 15 SEC |
| CHOPPED FISH, MEAT, EGGS Not immediately served... |
155F 15 SEC |
| GROUND BEEF/MEAT |
|
155F 15 SEC |
| STUFFED ANIMAL PRODUCTS |
|
165F |
| ALL POULTRY PRODUCTS |
|
165F |
| ALL REHEATS (or Leftovers, Convenience Foods) |
|
165F 15 SEC |
| WHOLE MUSCLE ROAST BEEF (RARE) |
130F in 121min |
|
| HOT HOLDING MINIMUM |
140F |
|
| Microwave Method -
Add 25F and 2 minutes standing time to all guidelines......... |
| ALWAYS MEASURE INTERNAL TEMP IN 3 PLACES. |
| DISCARD ALL BATTERS AND BREADING MATERIALS. |
| DO NOT USE THE STEAM TABLE TO HEAT OR REHEAT FOODS |
| COOL COOKED FOODS rapidly TO 40F BY BLAST CHILLER, ICE BATH, RAPID
KOOL WAND, SHALLOW PAN METHOD, OR BY CUTTING INTO SMALL
PORTIONS.
DO NOT REFRIGERATOR COOL LARGE PORTIONS OR CONTAINERS. |
1 HACCP Reference Manual, Educational Foundation, Chicago, Illinois 1994
Monitors and Written Documentation....
Monitors are valid procedures for process documentation only if
they are written and used consistently.
A monitor provides an employee with the information needed to adequately perform the
entire monitoring process.
Each monitor should include the following components:
- Title of Monitoring Report.
- Complete procedure to accomplish the monitoring process.
- The date of the monitoring procedure.
- A column for the monitoring data.
- A verification column for the employee to place his initials.
- A procedure to follow if the monitoring data does not meet the standard.
- A column to allow the employee to enter actions taken if needed.
|
Refrigerator Temperature Monitoring Schedule (HACCP) |
| Procedure:
Read and record temp. from this unit twice daily at 9 AM and 9 PM.
Temperature should be between 36 - 40 F. If temperature exceeded 40 F at any time,
NOTIFY your supervisor. If the supervisor is not available, NOTIFY the building
engineer. NEVER enter a temperature that was not read directly from the thermostat. |
| Date |
9 AM |
Int. |
9 PM |
Int. |
Control Action |
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All monitors must be written.
Monitors should be maintained for at least 90 days.
Return to Table of Contents Return to Chapter 3
Copyrighted material 7/97 Making Choices.... Stewart Enterprises xxx
Last UpdatedMay 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart
FOOD AND NUTRITION SERVICE DEPARTMENT
SAFETY AND SANITATION INSPECTION REPORT
Criteria for Rater Inspection Rater:________________________ Date _________________
| FOOD STORAGE/RECEIVING:
1. Foods are monitored for appropriate receiving
conditions.
2. Food removed from original container is covered,
labeled, dated and properly stored.
3. Foods handled properly to ensure proper sanitation
and no cross-contamination.
4. Items in storage areas are 6" off the floor and not less
than 18" from the ceiling. |
DISHROOM:
23. Thermometer readings are correct for each task.
24. Temperature monitor maintained.
25. Racks off floor.
26. Machine cleaned as per cleaning schedule.
27. Dishes and silverware stored properly. |
| FOOD TEMPERATURES:
5. Cold foods held at 40 degrees F. or lower
6. Frozen foods held at 0 degrees F. or lower
7. Food cooked to appropriate temperatures and
monitored.
8. No PHF food displayed at room temperature.
9. Holding temperatures of foods maintained at 140
degrees F or higher.
10. Potentially hazardous foods properly thawed. |
GARBAGE DISPOSAL:
28. Containers cleaned daily or as needed.
29. Garbage waste area free from litter.
30. Garbage receptacle covered.
31. Containers of grease are covered and disposed of
properly |
| FOOD EQUIPMENT AND UTENSILS:
11. Food contact surfaces of equipment and utensils are
clean.
12. Non-food contact surfaces of equipment and utensils
clean.
13. Equipment functioning properly, guards in place
and/or maintenance notices in place.
14. Electrical cords, switches and plugs in good repair, free
from exposed wire or loose ends.
15. Proper and safe operation and storage of equipment.
16. Refrigeration temperatures monitored.
17. Separate cutting boards for fruits, vegetables and
meats (raw and cooked). Boards sanitized after each use.
18. Sanitation rags in sanitizer buckets.
19. No chemicals above food preparation area. |
FLOORS/WALLS/CEILINGS:
32. Clean and in good repair.
33. Drains in good condition.
34. No cross-connection situations.
35. Spillage cleaned immediately.
36. Wet floors appropriately marked with signs. |
| LIGHTING/FIXTURES:
37. Shielded lighting used and working appropriately.
38. Chairs, tables, counters, etc. in good repair and free
of sharp edges, splinters, etc.
39. Electrical appliances grounded.
|
| PERSONNEL:
20. Employees monitored through casual observation for
open skin lesions and contagious illness.
21. Hands washed and clean, good hygiene, no
handwashing in food preparation sinks.
22. Clean uniforms and hair restraints. |
HAZARDOUS MATERIALS:
40. Hazmat labels on all units as indicated.
41. Stored in areas away from food.
42. MSDS handbook in proper place.
43. All chemicals have MSDS sheet in handbook. |
| Item
No. |
Comment on situation/error noted |
Corrective Action |
Date |
Initials/
Name |
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Making Choices....
a division of STEWART ENTERPRISES...
1570 Carlin St. Reno, Nevada 89503
Telephone/Fax (702)74603757
88-0186415
Katherine M. Stewart, CPFM, RD - Trainer
Seminar Date _________________________
Evaluation of Training Module
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4 |
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format. |
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Copyrighted material 7/97 Making Choices.... Stewart Enterprises xxx
Last UpdatedMay 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart
