Food Safety BasicsPresented by:

Zach Fanning, Coshocton County General Health DistrictSteve Lonsinger, Director- Coshocton County General Health

DistrictApril 2013

Ohio Food Code

The purpose of having a food code is to make a framework of risk-based guidelines in all areas in food service to maintain a high level of food safety.

The person-in-charge is responsible for learning and understanding the sections of code applicable to the specifics of their facility.

The PIC is also responsible in providing proper education of their employees.

An Overview of PIC/ Employee Responsibilities

• Sections 2.1 – 2.4. Refer to Handout.• Employees are expected to make sure they are washing

their hands, wearing hair restraints, not wearing dangling jewelry during food prep, reporting to the PIC any illness they have that could contaminate the food they are preparing, not eating while prepping food, etc.

• Person-In-Charge duties include instructing employees on food safety and hygiene issues, having knowledge of internal temperatures of time/ temperature controlled foods (that are applicable), knowledge of cold and hot holding temperatures, reheating temperatures (that are applicable), sanitizing procedure, etc.

Definition of a Time/ Temperature Controlled for Safety Food (TCS)

• This is a food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.– An animal food that is raw or heat treated.– A plant food that is heat treated, or consists of raw

seed sprouts, cut melons, cut tomatoes or mixtures of cut tomatoes, leafy greens, that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic and oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation.

Examples of TCS Foods

• Raw and cooked (preserved) meats:– Beef, Pork, Eggs

(unshelled)– Chicken, Fish

TCS Food Examples Continued• Cooked pasta;

cooked stuffed pasta• Raw cut tomatoes;

cooked tomatoes• Raw bean sprouts;

cooked bean sprouts• Cut melon• Leafy Greens

TCS Food Does Not Include

• A food that does not support the growth of pathogenic (illness-causing) microorganism or toxin formation.

• Low pH (Acidic)

• Low water content

TCS Food Does Not Include

• Air-cooled, hard boiled eggs with shell intact

Other Examples of Non-TCS Foods

• Raw cut, or uncut vegetables, such as:– Carrots– Celery– Onions– Potatoes– Mushrooms

Non-TCS Fruit Examples

• Raw cut and uncut high acid fruits, such as:– Lemons and limes– Apples and Oranges– Pears– Grapefruits– Bananas– Grapes– Berries and cherries

Non-TCS Cheese• Must be both heat-treated

and packaged– Parmesan– American

*TCS Cheeses have a high water content and are not heat-treated, or are heat-treated but not immediately packaged.-examples: feta, bleu, camembert, Swiss, cheddar, mozzarella

Source Info On Packaging

• 3.1(A-G) Food: Sources, specifications and original containers– Wild mushrooms(prohibited for sale) – Game animals (prohibited for sale)

– **No wild game (listed in 50 CFR 17) shall be sold in an FSO or RFE

No Homemade Food is to be Sold at a licensed FSO or RFE

• Except for home bakery items (registered by ODA); cottage foods; honey; maple syrup; sorghum.

• 3.1 (A) (2): “…food prepared in a private home may not be used or offered for human consumption in a food service operation or retail food establishment.”

Temperature for Receiving• 3.1 (H) • Cold time/ temperature controlled food must be

received at 41F or below.• Hot time/ temperature controlled food must be

received at 135F or above.• Foods to be received as frozen – MUST be

received frozen. 32F or below.• Delivery must show NO SIGNS of temperature

abuse (ex: water marks on the bottom of boxes of food are a sign that the frozen food had been allowed to thaw and then had been refrozen).

Additional Conditions at Receiving

• 3.1 (K) (2) (a) – Milk must be pasteurized. This includes dry, fluid milk, and milk products. NO raw milk.

• 3.1 (L) – packaging must not be damaged.• 3.1 (M) – if TCS food is placed on ice for

cold holding, it must be made from drinking (potable) water.

• 3.1 (N-R) – shellfish must have proper source identification.

3.2 – Contamination Issues• 3.2 (A)(2) No bare hand

contact (BHC) with ready-to-eat foods (RTE foods). Must use a barrier (ex: gloves, sheet of wax paper, or a utensil such as tongs).

• Any food that is observed being handled with bare hands will be discarded (3.6 (D)).

3.2 (C ): Preventing contamination during food storage

• Do not store raw meats and raw fruits and vegetables together. Must have a secure partition; or store fruits, vegetables and RTE foods above raw meats (raw shelled eggs included).

• Make sure all foods are covered to prevent them from becoming contaminated.

• Different species of raw animal meat must be stored separate from each other. (Steaks; 145 above chicken; 165)

3.2 continued

• 3.2 (D) Working containers of food (ex: flour, sugar) must be labeled with common name.

Sugar

In-Use Utensils• 3.2 (K) (1) Keep handle of ice

scoop up out of the ice in the ice machine.

• 3.2 (K) (5) Ice scoop must be kept on a clean surface (not on the top of a dusty ice machine)

• 3.2 (K) (4) Ice cream scoop can be stored in-use in running water.

• 3.2 (K) (6) food contact in-use utensils must be kept in either 135F or above water or food, or 41F or below water or food (ex: a soup ladle must be kept in the hot soup; OR kept out on clean area and washed every 4 hours).

Wiping Cloths• 3.2 (M) (1) (a) – Wiping cloths must be

maintained dry.

• 3.2 (M) (1) (b) – Wiping cloths are to have no other uses except for wiping spills (ex: cannot be placed underneath cutting boards)

• 3.2 (M) (2) (a) – Wiping cloths must be kept in-between uses inside a container filled with sanitizing solution (sanitizer bucket)

• 4.7 (B) (4) – Wet wiping cloths shall be laundered every day.

These measures are in the prevention of the accumulation of excess bacteria on the wiping cloths and their transference onto food contact surfaces.

Disposable Gloves

• 3.2 (N) (1)When there is a change of tasks during food prep, those gloves must be disposed of, hands are washed, and then a new pair is put on.

Food and Single-Use Items Storage

• 3.2 (Q)Must be stored at least six (6) inches up off the floor. This is to prevent floor contamination from getting into the food/ single-use items/ utensils (ex: water on floor seeps into box of styrofoam cups)

Self-Service• 3.2 (U): Certain Ready-To-Eat (RTE) foods on display

must be wrapped (ex: apples, as the peels that other people have been touching are edible – and unwashed); Sneeze-guards for buffets.

• 3.2 (W) (2): Bulk foods must have suitable utensils for self-service and product protection.

Internal Temperatures• 3.3 (A)

– Eggs, fish, steaks- 145F

– Hamburger,- 155F

– Poultry, stuffed fish, stuffed pasta, stuffed poultry, stuffing with meat 165F

Raw Fish for Sushi• 3.3 (D) Fish to be consumed

raw must have been frozen (proper procedure) to destroy parasites. – This does not apply to

molluscan shellfish, specific species of Tuna (Thunnus atlanticus, albacares, alalunga, maccoyii, obesus, thynnus), and aquacultured fish.

– *3.3 (E) Parasite destruction records are required.

Reheating (Internal Temperatures)

• 3.3 (G)– TCS foods 165F– TCS foods in microwave 165F– Non-TCS foods 135F

– *3.3 (G) (4) Reheating MUST be done rapidly as to not exceed two (2) hours.

Thawing• 3.4 (C )

– Improper Thawing

– 3.4 (C ) (1) Thaw in refrigerator (not at room temperature)

– 3.4 (C ) (2) Thaw under cold running water (not in a sink without cold running water)

– 3.4 (C ) (3) Thaw as part of the cooking process

Cooling• 3.4 (D) (1) (a) TCS food cooled to

70F in two (2) hours• 3.4 (D) (1) (b) TCS food cooled

from 135F to 41F in six (6) hours or less.

Cooling process: 135F to 70F (2 hrs); 70F to 41F (4 hrs)

3.4 (E): Proper Cooling:

-shallow, metal pans-ice added directly to food-ice wand , or ice bath-loosely covered-containers spaced to allow air flow

Hot Holding Temperature

• 3.4 (F) (1) (a): 135F for TCS Foods• Maintain proper temp by mechanical means• Examples:

– Hot holding unit– Commercial Roasters– Commercial Crock Pots

Cold Holding Temperature

• 3.4 (F) (1) (b): 41F for TCS foods

• Maintain proper temperature by:– Placing food (on plate

or in a container) on ice (made with potable water)

– Mechanical Refrigeration

Cold Holding for Raw Shelled Eggs

• 3.4 (F) (2): 45F

Datemarking

• 3.4 (G) TCS Foods need to be datemarked the first day that they are prepared, thawed or opened and placed under refrigeration.

• They have a total seven (7) days to remain in the refrigerator, or to be cooked/ served.

• After seven days, the food must be discarded.

Discarding Food• 3.4 (H)

– (1)(a): exceeds time/temp– (1)(b): without datemarking– (1)(c ): expired date

3.6 (A): Unsafe, adulterated food shall be discarded or reconditioned.

3.6 (B): Food from unapproved source.3.6 (D): Bare Hand Contact to ready-to-eat

food.

Time-In-Lieu Of Temperature• TCS Foods may be left out of hot or cold temperature for

up to four (4) hours.– 3.4 (I) (2) (d): TCS food left out over 4 hours will be

discarded.– 3.4 (I) (3) (a): Cold held TCS foods MAY be left out

for SIX (6) hours if temp is not greater than 70F. If temp exceeds 70F within the 6 hours; or cold held food is left out longer than 6 hours, the food will then be discarded.

Variance

• 3.4 (J): A variance is required for a Food Service Operation (FSO) from ODH; and a Retail Food Establishment (RFE) from ODA if:– 3.4 (J)(1): smoking food for food preservation

and not flavor enhancement– 3.4 (J)(10): sprouting seeds or beans, or the

harvesting of seeds or bean sprouts

Labeling Packaged Foods Prepared in a FSO or RFE

• The basic rule about labeling packaged foods is: You must put thorough labeling on products if you are not going to be readily available to a customer to answer questions pertaining to the specifics of its ingredients.

Highly Susceptible Communities• 3.7: Defined as a community of persons with compromised immune

systems (ex: nursing homes, hospitals, day cares)No bare hand contact with ready-to-eat foodNo partially cooked animal foods, such as soft boiled eggsNo raw bean sprouts (regardless of kept at proper temperature)Pasteurized eggs used in recipes where eggs are not cooked (ex: ice cream, Hollandaise)Can use non-pasteurized eggs if part of a recipe (breads, muffins) or are cooked thoroughly (scrambled eggs).No using the time-in-lieu of temperature method.

Proper Construction of Equipment and Utensils

• 4.0– Both food contact and non-food contact

surfaces must be durable, non-corrosive, non-absorbent, and easily cleanable.

– Sponges are not to be used as they are a porous material that holds in moisture and permits the growth of bacteria.

Equipment and Utensils Design and Construction

4.1Food contact and non-food contact

equipment and surfaces must be:

-durable-smooth-easily cleanable-free of damage-free of sharp corners and protrusions-smooth joints and welds

Food thermometers must be in proper working order.

Thermometer must be placed in the warmest part of refrigerator.

Ware washer must have temperature measuring device and proper detergent and sanitizer with alarm.

Residential Equipment• 4.1 (KK): Food Equipment and classification

– (1): Food equipment that is acceptable to use in a FSO and RFE shall be approved by a recognized food equipment testing agency (ex: NSF)

– (2): ODA, ODH, or the licensor may approve* the use of food equipment (other than vending machines or bulk water machines), that have not been approved by a recognized testing agency if the equipment demonstrates compliance with this chapter.

– *Approval Depends on the physical condition of a piece of residential equipment: clean/ torn gaskets, seals, keeping specific temperature. Also important: What type of foods are prepared in equipment –ex: a residential microwave used for warming up buns, vs. preparing chili from scratch?

Equipment Maintenance and Operation

• 4.4 (A): Equipment not in good working order• 4.4 (A)(2):equipment with bad hinges, seals doors• 4.4 (A)(3): can opener is not sharp• 4.4 (B): excessive scoring on cutting board• 4.4 (F)(1): ware washing sink being used as a hand sink• 4.4 (J)(1): improper hot water sanitizer temperature in ware washer• 4.4 (J)(2): improper temperature chemical sanitizer less than 120F.• 4.4 (K): manual hot water sanitizer 171F (Must be maintained)• 4.4 (L)(1): ware washer manifold 165F hot water sanitizer, single

temperature, stationary rack• 4.4 (L) (2): ware washer manifold 180F hot water sanitizer, others• 4.4 (P): too much or too small concentration sanitizer in ware

washer• 4.4 (Q): ware washer devices are not in proper repair

Cleaning of Equipment and Utensils

• 4.5 (A) (1): Food contact surfaces shall be clean

• 4.5 (A) (2): Food contact surfaces, cooking equipment and pans shall be kept free of grease and soil accumulation.

• 4.5 (A) (3): Non food contact surfaces of equipment shall be kept free of food, debris, dust, dirt, other debris.

• 4.5 (B): Food contact surfaces and utensils must be cleaned frequently.

• 4.5 (B) (2): Food contact surfaces, utensils, must be cleaned every four hours while being used.

Sanitized Utensils and Surfaces

• 4.6 (A): Food Contact Surfaces and Utensils MUST be sanitized.

Protection of Clean Items

• 4.8 (A)(1): Utensils must be air dried

• 4.8 (A)(2): Utensils are not to be cloth dried

• 4.8 (E)(1)(c ): Clean utensils, clean linens, equipment, single-use items are not to be stored on the floor.

Water, Plumbing and Waste

• 5.0 (A): Water must be from an approved system

• 5.0(A)(1): Public• 5.0(A)(2): Private• 5.0(K): Alternative water supply• 5.0(K)(5): MUST have an NSF approved,

food grade hose line, piping or tubing

Plumbing System• 5.1(C )(1): Water from handsink must be at least 100F.• 5.1(D): Air Gap; twice the diameter of the inlet• 5.1(E): backflow prevention device; ASSE standards• 5.1(G): There must be at least one handsink in the food prep/ cooking area• 5.1(G): If there is no handsink, then chemically treated towelettes must be provided.• 5.1(I): If there is no utility/ mop sink, then mop/ waste wter must be disposed of down

the toilet.• 5.1(L)(1): handsink MUST be in a convenient location (close to food prep/ cooking

area)• 5.1(O)(1): handsink must not be obstructed/ blocked from easy access at all times.• 5.1(O)(2): handsink must not be used for anything but the washing of hands.• 5.1(P): There shall not be any cross-connection which would permit backflow of

waste water into the potable water supply.• 5.1(S)(1): all plumbing must be repaired according to the Ohio Building Code• 5.1(S)(2): plumbing must be maintained in proper repair at all times.

• 5.3(D): The grease trap must be in an accessible location to allow for easy cleaning

Refuse• 5.4(F)(1): Outdoor trash receptacle

must have a tightly fitting lid, door.• 5.4(G)(3): a waste basket must be

located by handsink for paper towels.

• 5.4(H): trash receptacles in female restrooms must be covered.

• 5.4(O): There must be drain plugs in outdoor trash receptacles.

• 5.4(P): Must maintain refuse area without unnecessary items.

• 5.4(Q)(2): Keep waste receptacles free of soil buildup which could attract rodents, smell.

• 5.4(R ): Must have regular removal of trash.

Physical Facilities• 6.0 (A): Indoor surfaces constructed

smooth, easily cleanable, non-absorbent.

• 6.1 (A): floors, walls, ceilings, non-slip and easily cleanable

• 6.1 (C ): Coving – to permit efficient cleaning of floors

• 6.1 (I): Must have shielded lighting as to prevent any shattered glass from entering the food prep/service area.

• 6.1 (L): Toilets must be enclosed away from immediate food service/ food retail area.

• 6.1 (M)(1)(a): holes in wall, floor, ceiling (Repair)

• 6.1 (M)(1)(b): windows must be tight fitting and closed

• 6.1 (M)(1)(c ): doors must fit tightly to the outside

• 6.1 (M)(3)(a): if door or window must be open for air, then a mesh screen must be in place to prevent insects and rodents.

• 6.1 (N): walls and roof must have protective exterior

Physical Facilities: Numbers and Capacities

• 6.2 (A) Must have at least one (1) handsink near the food prep/ cooking area. (Critical violation)

• 6.2 (B) Must have hand soap at handsink.• 6.2 (C ) Must have disposable towels at handsink.• 6.2 (D) Must only be using handsink for washing hands (ex: not using the prep

sink for handwashing).• 6.2 (E) Must have handwashing signage• 6.2 (F) Must have waste receptacle at handsink for disposing of paper towels• 6.2 (G) Must have one toilet in facility• 6.2 (H) Must have toilet paper• 6.2 (I)(1): 10 foot candle lighting dry storage, walk-in refrigerator• 6.2 (I)(2): 20 foot candles for salad bar, handwashing, warewashing, bathrooms• 6.2 (I)(3): 50 foot candles where safety is a factor; cutting food, grinding,

cooking• 6.2 (L): Must have mop sink availability; or dispose mop water down a toilet• 6.3 (A): Handsink MUST be conveniently located.

Physical Facilities: Maintenance and Operation

• 6.4 (A): Facilities must be maintained in good repair• 6.4 (B): Facilities must be cleaned frequently• 6.4 (E): Must NOT dump waste water anywhere but down a

mop/ utility sink, or a toilet (NOT in the back yard or in the dumpster)

• 6.4 (F): Mops must be allowed to dry properly, mop handles down; do not allow mop head to sit in water-filled mop bucket.

• 6.4 (H): Keep handsink and toilets clean• 6.4 (L): Remove dead rodents, roaches, insects, etc. from

premises• 6.4 (N)(1): remove all nonfunctioning equipment from

premises• 6.4 (N)(2): remove all litter out of premises

Labeling Poisonous Materials

• 7.0 (A): Original container of chemicals must bear the manufacturer’s label.

• 7.0 (B): Working container of chemicals must have the common name labeled on it (ex: bleach)

Poisonous Materials: Operational Supplies and Applications

• 7.1 (A)(1) Must separate chemicals with a partition or place in a separate area away from food/ food items.

• 7.1 (A)(2) There are to be no chemicals placed above food or equipment.

• 7.1 (B) ONLY chemicals approved for a food service operation are permitted.

• 7.1 (P) Personal items are to be stored away from foods that are to be served/ sold to customers.

• 7.2 Poisons/ chemicals for retail sale MUST be completely separated from food/ single-use items.

Acidified Rice (For Sushi)

• 8.4 (A): record of acidified rice ingredients• 8.4 (B): documented acidified rice

procedure – pH 4.6 or less

Questions??• Internal Food Temperatures?• Thawing? Cooling? Reheating?

Thank You for Attending

• Zach Fanning-, Sanitarian, Coshocton County General Health District

• Steve Lonsinger- Director of Environmental Health, Coshocton County General Health District