USDA Refresher

Introduction

Welcome to the USDA Refresher course for SJRC Texas Residential staff. This course is designed to provide essential guidelines on food safety practices to ensure a safe and healthy environment for all.

Learning Objectives:

At the end of this course, you will be able to:

1. Apply food safety principles to ensure proper handling and storage.
2. Recognize and differentiate common symptoms of food allergies.
3. Implement USDA guidelines to complete Meal Production Records, ensuring adherence to approved menus and meal consumption protocols.

Food Safety Practices

1. Clean: Wash Hands and Surfaces Often 

• Prevent Germs: Germs that cause food poisoning can survive in various places and spread around the kitchen.
• Handwashing: Wash hands with soap and warm or cold water for at least 20 seconds before, during, and after preparing food, and before eating. Always wash hands after handling uncooked meat, poultry, seafood, flour, or eggs.
• Surface Cleaning: After preparing each food item, clean utensils, cutting boards, and countertops with hot, soapy water.
• Rinsing Produce: Rinse fresh fruits and vegetables under running water to remove dirt and bacteria.

2. Separate: Avoid Cross-Contamination

• Separation: Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods. Keep them separate during storage and preparation.
• Shopping: When grocery shopping, keep raw items separate from other foods to prevent contamination.
• Storage: Store raw meat, poultry, and seafood in sealed containers or securely wrapped to prevent juices from contaminating other foods.
• Preparation: Use separate cutting boards for raw meat and other foods like produce and bread. Do not wash raw chicken as it can spread germs; if washing, follow safe procedures.

3. Cook: Ensure Food Reaches Safe Temperatures

• Proper Cooking: Cooking food to the right internal temperature kills harmful germs. Use a food thermometer to check temperatures.
• Whole cuts of beef, veal, lamb, pork: 145°F (rest for 3 minutes)
• Fish: 145°F or until the flesh is opaque
• Ground meats: 160°F
• All poultry: 165°F
• Leftovers and casseroles: 165°F
• Microwaving: Follow recommended cooking times and let food sit after microwaving to ensure even heating. Use a food thermometer to check that food reaches 165°F.

4. Chill: Refrigerate Promptly

• Temperature Control: Keep your refrigerator at 40°F or below and your freezer at 0°F or below. Use a thermometer to monitor these temperatures.
• Refrigeration: Refrigerate perishable items within 2 hours (1 hour if above 90°F). Package warm food in shallow containers to cool quickly.
• Safe Thawing: Thaw frozen food in the refrigerator, in cold water, or the microwave. Avoid thawing at room temperature to prevent bacterial growth.

Food Temperature Danger Zones

To ensure food safety, it's crucial to maintain proper temperatures and keep a daily temperature log for each refrigerator, freezer, and pantry.

Refrigerators: Food should be kept at or below 41 degrees Fahrenheit to prevent bacterial growth.
Freezers: Ensure that freezers are kept at 0 degrees Fahrenheit or lower to keep food frozen solid.

Cooking Meat Safely

To guarantee that meat is cooked to a safe temperature:

1. Use a Meat Thermometer: Insert the thermometer into the thickest part of the meat, avoiding bones, as bones can affect the accuracy of the reading.
2. Check Temperature: Ensure the meat reaches the recommended internal temperature for safety. This varies depending on the type of meat and cooking method.

By adhering to these guidelines and monitoring temperatures daily, you can significantly reduce the risk of foodborne illnesses.

Food Safety Video

This video covers four essential steps for keeping food safe: clean, separate, cook, and chill. Learn how to properly handle food to prevent contamination and ensure safe preparation practices. For more details, visit the foodsafety.gov website.

Food Safety Tips (0:32)

Food Safety Storage

Organizing Your Fridge for Optimal Freshness 

Keeping your fridge well-organized not only helps you manage inventory but also extends the freshness of your foods and beverages. Improper placement—like tossing a block of cheese on any shelf or stashing juice in the door—can actually speed up spoilage.

To keep your food fresh, start by ensuring your fridge is set to the correct temperature. Brittany Saunier, Executive Director at the Partnership for Food Safety Education, advises, “Use an appliance thermometer to set your fridge to 40 degrees Fahrenheit or below. This temperature range slows bacterial growth and helps maintain food safety.”

Once your fridge is at the right temperature, organize your food according to these guidelines:

Upper Shelves
The upper shelves are ideal for grab-and-go foods. "Use these shelves for leftovers and ready-to-eat items that require no further cooking," says Carla L. Schwan, Ph.D., Assistant Professor and Extension Food Safety Specialist Director at the National Center for Home Food Preservation. Examples include dips, leftover pizza, and deli salads.

Middle Shelves
The middle shelves are the coldest and most consistent in temperature. Schwan recommends storing dairy products like milk, eggs, and cheese here to slow spoilage and pathogenic growth.

Lower Shelves
The bottom shelves also maintain a consistently cold temperature, making them perfect for raw meats, poultry, and fish. Schwan explains, "Storing raw meats on the bottom shelves helps prevent cross-contamination by catching meat juices that could otherwise drip onto other foods."

Crisper Drawers
Crisper drawers are designed to manage humidity levels, which helps keep fruits and vegetables fresh.

• Low Humidity Drawer: Ideal for fruits and vegetables that produce excess ethylene, such as cantaloupes, peaches, avocados, and apples. The airflow in this drawer helps reduce ethylene levels, extending freshness.
• High Humidity Drawer: Best for ethylene-sensitive produce like strawberries, broccoli, lettuce, and peppers. This drawer retains moisture, preventing faster spoilage.

If your fridge lacks separate drawers, keep high-ethylene produce away from ethylene-sensitive items.

Side Doors
The door shelves are the warmest part of your fridge, so store items that can tolerate temperature fluctuations. Schwan suggests placing condiments (like ketchup, mustard, mayo, and dressings) and non-perishable drinks (like bottled water and soda) here.

By following these guidelines, you’ll help ensure your food stays fresh longer and make your fridge more efficient.

Food Allergy, Causes, Signs and Symptoms, Diagnosis and Treatment.

This video explains food allergies, including common allergens, symptoms, and management strategies. Learn about the differences between food allergies, intolerances, and poisoning, and discover how to handle severe reactions like anaphylaxis, including the use of epinephrine and medical alert jewelry.

Understanding Food Allergies (4:55)

Understanding Major Food Allergens

Food allergies can vary widely, but the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identifies eight major food allergens:

1. Milk
2. Eggs
3. Fish
4. Crustacean Shellfish
5. Tree Nuts
6. Peanuts
7. Wheat
8. Soybeans
9. Sesame

As of January 1, 2023, the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act added sesame to the list of major food allergens, bringing the total to nine. This change requires sesame to be listed on food labels as an allergen.

Despite this new requirement, you may still encounter products on the market that do not yet list sesame as an allergen, as some products may be sold with older labels.

Staying informed about these allergens and label updates is essential for ensuring food safety and accommodating individuals with food allergies.

Recognizing and Managing Food Allergy Reactions

Food allergies can trigger a range of symptoms, which may vary from person to person and depend on factors such as the quantity of allergen consumed. Symptoms may appear within minutes to hours after eating the allergenic food.

Understanding Food Allergy Symptoms

Mild Symptoms: Often include skin reactions (like hives or itching) and digestive issues (such as nausea or diarrhea).

Severe Reactions: In some cases, symptoms may escalate to a severe, life-threatening allergic reaction known as anaphylaxis. Anaphylaxis can start with mild symptoms but can rapidly become life-threatening if not treated immediately.

Anaphylaxis: A Life-Threatening Emergency

Early Symptoms: May initially be mild but can progress quickly. Early recognition and prompt treatment are crucial.

Treatment: The immediate administration of epinephrine and seeking emergency medical care can prevent severe consequences.

Key Points to Remember

• A mild allergic reaction does not necessarily indicate a mild allergy. Any allergic reaction has the potential to progress to anaphylaxis.
• Continuously monitor for symptoms and seek medical care as needed, even if symptoms seem mild initially.

Understanding these signs and responses can help ensure timely and effective management of food allergies.

Common Food Allergy Symptoms

• Hives 
• Flushed skin or rash
• Tingling or itchy sensation in the mouth
• Face, tongue, or lip swelling
• Vomiting and/or diarrhea
• Abdominal cramps
• Coughing or wheezing
• Dizziness and/or lightheadedness
• Swelling of the throat and vocal cords
• Difficulty breathing
• Loss of consciousness

What to Do for Food Allergies

Food allergies are a serious concern that require careful management, especially in environments where children are present. Understanding and adhering to best practices for handling food allergens can significantly reduce the risk of allergic reactions and ensure the safety of all individuals. Please review below the four essential steps: Read, Avoid, Learn, and Know. By following these guidelines, you can help create a safer environment and effectively manage food allergies. Let's take a closer look at each step. Click on each tab to learn more.

By following these steps, you can help ensure a safer environment and effective management of food allergies.

Meal Production Records (MPR)

Meal Production Records should be completed partially before the meal is prepared and finished after serving. Our USDA menus can not be altered. They are created and approved and are unable to be altered daily. The youth and staff are expected to eat at the kitchen table and are designated 30 minutes to consume each meal.

Roster

Staff will check all residents who were served. If a resident is off campus staff will put an o/c by their name. 

Common Mistakes to Avoid

When filling out the USDA Meal Production Records, it's important to be thorough and accurate. Here are some common mistakes to avoid:

1. Omitting Temperatures: Ensure that temperatures are recorded in the comments section.
2. Listing Only One Type of Milk: Both required types of milk should be listed.
3. Incomplete or Incorrect Census: Double-check that the census information is accurate and complete.
4. Incorrect or Missing Dates: Make sure all dates are correct and included.
5. Incomplete MPR: The Meal Production Record must be fully completed.

Avoiding these common errors helps ensure compliance and accuracy in documentation.

Conclusion

Thank you for completing this course that covered crucial food safety practices, including proper food handling, recognizing allergy symptoms, and completing Meal Production Records (MPR) accurately.

Adhering to these guidelines ensures the safety and well-being of all residents and staff. Regularly review these practices and stay updated with any changes to maintain our high standards of care. Your commitment to food safety is essential for compliance and the health of our community. Thank you for your dedication.

Objectives Review

By the end of this course, you should be able to:

1. Apply food safety principles to ensure proper handling and storage.
2. Recognize and differentiate common symptoms of food allergies.
3. Implement USDA guidelines to complete Meal Production Records, ensuring adherence to approved menus and meal consumption protocols.

References

1. USDA Government Video. (n.d.). USDA Food Safety Education Videos. Retrieved from https://youtu.be/7W1mtjIEY2w?si=sOZWPKPE8IlHbqDD](https://youtu.be/7W1mtjIEY2w?si=sOZWPKPE8IlHbqDD)

2. Food Allergies Video. (2023). Understanding Food Allergies: A Medical Perspective. Retrieved from https://www.youtube.com/watch?v=LoVLWxHt5RQ&t=136s](https://www.youtube.com/watch?v=LoVLWxHt5RQ&t=136s)

3. U.S. Food and Drug Administration. (2004). Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). Retrieved from [https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa](https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa)

4. U.S. Food Safety and Inspection Service. (2021). Food Allergy Safety, Treatment, Education, and Research (FASTER) Act Retrieved from [https://www.foodsafety.gov/blog/food-allergy-safety-treatment-education-and-research-act-2021](https://www.foodsafety.gov/blog/food-allergy-safety-treatment-education-and-research-act-2021)

End of the course. Please click 'Finish' or close this window and proceed to complete the Final Exam.