food safety presentation by sersafe

Providing Safe Food

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Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food

2. True or False: Potentially hazardous food is usually moist

3. True or False: Adults are more likely to become ill from contaminated food than preschool-age children are

4. True or False: People taking certain medications, such as antibiotics, are at high risk for foodborne illness

5. True or False: Cooked vegetables are not a potentially hazardous food

Foodborne Illness

Foodborne Illness

Illness carried or transmitted to people by food

Foodborne-Illness Outbreak

Incident in which two or more people experience the same illness after eating the same food

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Costs of Foodborne Illness

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Populations at High Risk for Foodborne Illness

Higher Risk People

Infants and preschool-age children

Pregnant women

Elderly people

People taking certain medications

People who are seriously ill

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Potentially Hazardous Food

Food Favoring the Rapid Growth of Microorganisms:

Milk and MilkProducts

Meat: Beef, Pork,Lamb

Fish

Eggs (except thosetreated to eliminateSalmonella spp.) Poultry Shellfish and

Crustacea

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Heat-Treated Plant Food, such as Cooked Rice,

Beans, and Vegetables

Potentially Hazardous Food

Food Favoring the Rapid Growth of Microorganisms: continued

BakedPotatoes

Tofu or OtherSoy-Protein Food

Untreated Garlic-and-OilMixtures

Raw Sprouts andSprout Seeds

Synthetic Ingredients,Such as Textured Soy

Protein inMeat Alternatives

Sliced Melons

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Potential Hazards to Food Safety

Biological Hazards

Bacteria, viruses, parasites, fungi

Toxins

Chemical Hazards

Pesticides, food additives, cleaning supplies, toxic metals

Physical Hazards

Hair, dirt, metal staples, etc.

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Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

How Food Becomes Unsafe

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Time-Temperature Abuse

Food has been abused:

Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms

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Cross-Contamination

Cross-contamination occurs when:

Microorganisms are transferred from one food or surface to another

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Apply Your Knowledge: Potentially Hazardous or Not?

Which of these are potentially hazardous?

___ Raw carrots

___ Sliced melons

___ Raw bean sprouts

___ Baked potatoes

___ Soda crackers

___ Apples

___ Bananas

___ Flour

___ Dry rice

___ Tofu

___ Limes

___ Eggs

___ Soy burger

___ Milk

___ Bread

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The Microworld


1. True or False: Bacillus cereus is commonly associated with cereal crops, such as rice

2. True or False: A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness

3. True or False: Cooking food to the required minimum internal temperature can help avoid listeriosis

4. True or False: A person with shigellosis may experience bloody diarrhea

5. True or False: Highly acidic food typically does not support the growth of foodborne microorganisms

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Microbial Contaminants

Microorganism

Small, living organism

Pathogen

Illness-causing microorganism

Toxin

Poison

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Microbial Contaminants

Microorganisms That Can Contaminate Food and Cause Foodborne Illness

Bacteria Viruses Parasites Fungi

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What Microorganisms Need to Grow: FAT TOM

FFood AAcidity T

T O M

Temperature

Time Oxygen Moisture

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Food

Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins

These are found in potentially hazardous food including:

Meat

Poultry

Dairy products

Eggs

FFood

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Acidity

Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6)

Most food falls into this range

pH Scale

Neutral

Aci

dic

7.5–4.6ideal forbacterialgrowth

Alk

ali

ne

AAcidity

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Temperature

Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)

Th

e T

emp

erat

ure

Dan

ger

Zo

ne

135°F(57°C)

41°F(5°C)

TTemperature

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Time

Foodborne microorganisms need sufficient time to grow

4 hours or more in TDZ=growth high enough to cause illness TTime

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Oxygen

Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent

OOxygen

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Moisture

Most foodborne microorganisms require moisture to grow

The amount of moisture available in food for this growth is called water activity (aw)

Potentially hazardous food typically has an aw of .85 or higher

MMoisture

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Controlling the Growth of Microorganisms

The two conditions you can control:

Temperature

Refrigerate or freeze food properly

Cook food properly

Time

Minimize time food spends in the temperature danger zone (TDZ)

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Apply Your Knowledge: What I Need to Grow!

Which conditions typically support the growth of microorganisms?

Food that is high in fat

Food that contains protein

pH of 9.0

Temperature of 155F (68C) or higher

Dry environment

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Classifying Foodborne Illness

Foodborne Infections Result when a person eats food containing

pathogens, which then grow in the intestines and cause illness

Foodborne Intoxications Result when a person eats food containing

toxins that cause illness

Foodborne Toxin-Mediated Infections Result when a person eats food containing

pathogens, which then produce illness-causing toxins in the intestines

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Bacteria That Cause Foodborne Illness

Basic Characteristics

Living, single-celled organism

Can be carried by food, water, soil, animals, humans, or insects

Can reproduce very rapidly under favorable conditions

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Bacteria That Cause Foodborne Illness

Basic Characteristics: continued

Some survive freezing

Some change into a different form called spores to protect themselves

Some spoil food; others cause illness

Some produce toxins that cause illness

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Spores

Certain bacteria can change into a different form, called spores, to protect themselves

Spores

Form when nutrients are not available

Are commonly found in soil and contaminate food grown there

Can contaminate meat, poultry, fish, and other food exposed to soil or dust

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Spores

Spores

Can resist heat, allowing them to survive cooking temperatures

Can revert back to a form capable of growth when:

Food is not stored at the proper temperature

Food is not held or cooled properly

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Major Foodborne Illnesses Caused by Bacteria

Infections

Campylobacteriosis

Salmonellosis

Shigellosis

Listeriosis

Vibrio parahaemolyticus Gastroenteritis

Vibrio vulnificus Primary Septicemia/Gastroenteritis

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Illness: Campylobacteriosis Bacteria:Campylobacter jejuni

Most Common Symptoms

Diarrhea

Abdominal Cramps

Fever

Headache

Poultry

Water contaminated with the bacteria

Diarrhea (may be bloody)

Abdominal cramps

Fever

Headache

Infection: Campylobacteriosis

Commonly Associated Food Most Common Symptoms

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Preventing Campylobacteriosis

To reduce the bacteria in food:

Cook food, particularly poultry, to required minimum internal temperatures

To prevent the transfer of the bacteria:

Prevent cross-contamination between raw poultry and ready-to-eat food.

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Infection: Salmonellosis

Illness: Salmonellosis Bacteria:Salmonella spp.


Poultry and eggs

Dairy products

Beef

Diarrhea

Abdominal cramps

Vomiting

Fever

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Preventing Salmonellosis

To reduce the bacteria in food: Cook raw beef, poultry, and eggs to

required minimum internal temperatures.

To prevent the transfer of the bacteria: Minimize cross-contamination between

raw meat and poultry and ready-to-eat food.

Exclude foodhandlers diagnosed with salmonellosis.

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Infection: Shigellosis

Illness: Shigellosis Bacteria:Shigella spp.

Most Common SymptomsCommonly Associated Food Most Common Symptoms

Food easily contaminated by hands

Food in contact with contaminated water (i.e., produce)

Bloody diarrhea

Abdominal pain and cramps

Fever (occasionally)

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Preventing Shigellosis


Exclude foodhandlers if they:

Have diarrhea

Have been diagnosed with shigellosis

Wash hands when necessary

Control flies inside and outside the establishment

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Illness: Listeriosis Bacteria:Listeria monocytogenes

Infection: Listeriosis


Raw meat

Unpasteurized milk and milk products

Ready-to-eat food including:

Deli meats

Hot dogs

Soft cheese

Pregnant women

Spontaneous abortion of the fetus

Newborns

Sepsis

Pneumonia

Meningitis


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Preventing Listeriosis

It is critical to:

Discard product that has passed its use-by or expiration date

Avoid using unpasteurized dairy products


Cook raw meat to required minimum internal temperatures


Prevent cross-contamination between raw or undercooked and ready-to-eat food

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Infection: Vibrio parahaemolyticus Gastroenteritis

Illness: Vibrio parahaemolyticus Gastroenteritis

Bacteria:Vibrio parahaemolyticus

Raw or partially cooked oysters

Diarrhea and abdominal cramps

Nausea and vomiting

Low grade fever and chills

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Preventing Vibrio parahaemolyticus Gastroenteritis

Most Important Prevention Measures

Purchase oysters from approved, reputable suppliers

Cook oysters to the required minimum internal temperature

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Infection: Vibrio vulnificus Primary Septicemia

Illness: Vibrio vulnificus Primary Septicemia

Bacteria:Vibro vulnificus


Fever and chills Nausea Skin lesions Diarrhea and vomiting

possible

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(People with liver disease and diabetes)

Illness: Vibrio vulnificusGastroenteritis

Bacteria:Vibrio vulnificus

Infection: Vibrio vulnificus Gastroenteritis


(Otherwise healthy people) Diarrhea Abdominal cramps

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Preventing Vibrio vulnificus Septicemia/Gastroenteritis

Most Important Prevention Measures Purchase oysters from approved,

reputable suppliers. Cook oysters to the required minimum

internal temperature. Inform people at risk to consult a

physician before regularly consuming raw or partially cooked oysters

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Intoxications

Bacillus cereus Gastroenteritis

Staphylococcal Gastroenteritis

Botulism

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Intoxication: Bacillus cereus Gastroenteritis

Illness: Bacillus cereus Gastroenteritis

Bacteria:Bacillus cereus

(Diarrheal Toxin)


Cooked corn

Cooked potatoes

Cooked vegetables

Meat products

Watery diarrhea

Abdominal cramps and pain

Vomiting is absent

Most Common SymptomsCommonly Associated Food

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Illness: Bacillus cereus Gastroenteritis

Bacteria:Bacillus cereus

(Emetic Toxin)

Intoxication: Bacillus cereus Gastroenteritis

Cooked rice dishes including:

Fried rice

Rice pudding

Nausea

Vomiting

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Preventing Bacillus cereus Gastroenteritis


Cook food to required minimum internal temperatures

To prevent the growth of the bacteria:

Hold food at the proper temperature

Cool food properly

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Illness: Staphylococcal Gastroenteritis

Bacteria:Staphylococcus aureus

Intoxication: Staphylococcal Gastroenteritis


Salads containing potentially hazardous food:

Egg, tuna, chicken, macaroni

Deli meats

Nausea

Vomiting and retching

Abdominal cramps


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Preventing Staphylococcal Gastroenteritis

To prevent the transfer of the bacteria to food: Wash hands after touching the body Cover cuts on hands and arms Restrict foodhandlers with infected cuts

on hands and arms

To prevent the growth of the bacteria in food: Minimize the time food spends in the

TDZ Cook, hold, and cool food properly

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Intoxication: Botulism

Illness: Botulism Bacteria:Clostridium botulinum


Improperly canned food ROP food Temperature abused

vegetables like: Baked potatoes Untreated garlic-

and-oil mixtures

Initially: Nausea and Vomiting

Later: Weakness Double vision Difficulty speaking and

swallowing

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Preventing Botulism

Most Important Prevention Measures:

Hold, cool, and reheat food properly

Inspect canned food for damage

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Toxin-Mediated Infections:

Clostridium perfringens Gastroenteritis

Hemorrhagic Colitis

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Illness: Clostridium perfringens Gastroenteritis

Bacteria:Clostridium perfringens

Meat Poultry Meat and poultry

dishes: Stews Gravies

Diarrhea Severe abdominal pain Fever and vomiting are absent

Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis

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Preventing Clostridium perfringens Gastroenteritis

To prevent growth of the bacteria (especially in meat dishes):

Cool and reheat food properly

Hold food at the proper temperature

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Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing

Escherichia coli

Toxin-Mediated Infection: Hemorrhagic Colitis


Ground beef (raw and undercooked)

Contaminated produce

Diarrhea (eventually becomes bloody)

Abdominal cramps Severe cases can

result in hemolytic uremic syndrome (HUS)

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Preventing Hemorrhagic Colitis

To reduce the bacteria in food: Cook food, particularly ground beef, to

required minimum internal temperatures

To prevent the transfer of the bacteria to food: Prevent cross-contamination between raw

meat and ready-to-eat food Exclude employees from the establishment if:

They have diarrhea They have been diagnosed with hemorrhagic colitis

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Apply Your Knowledge: Who Am I?

1. Identify the bacteria: Many farm animals naturally carry me I have been found in produce that has come in

contact with animal waste I am often associated with poultry and eggs I can produce diarrhea and vomiting in those who

consume me

2. Identify the bacteria: I am found in the waters of the Gulf of Mexico I have been associated with raw oysters I can produce two different illnesses Purchasing oysters from approved, reputable

suppliers can prevent me

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3. Identify the bacteria: I am found in the soil I have been associated with rice I can produce two different types of toxins that

cause illness Cooking food to required minimum internal temperatures

can destroy me

4. Identify the bacteria: I form spores The toxins I produce cause illness I have been associated with meat stews I can produce diarrhea and severe abdominal pain I am carried in the intestines of animals and humans

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5. Identify the bacteria: I do not need oxygen to grow I can cause double vision and difficulty swallowing I am commonly associated with produce from the soil I produce a deadly toxin when food is temperature

abused

Basic Characteristics of Viruses

Viruses

Some may survive freezing

Can be transmitted from:

Person to person

People to food

People to food-contact surfaces

Usually contaminate food through a foodhandler’s improper hygiene

Can contaminate both food and water supplies

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Major Foodborne Illnesses Caused by Viruses

Viral Foodborne Illnesses

Hepatitis A

Norovirus Gastroenteritis

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Infection: Hepatitis A

Illness: Hepatitis A Virus: Hepatitis A


Ready-to-eat food including:

Deli meats

Produce

Salads

Raw and partially cooked shellfish

Initially: Fever (mild) General weakness Nausea Abdominal painLater: Jaundice

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Preventing Hepatitis A

To prevent the transfer of the virus to food: Wash hands properly Exclude employees who have jaundice or

hepatitis A Minimize bare-hand contact with ready-to-eat food

Other prevention measures: Purchase shellfish from approved, reputable

suppliers Inform high-risk populations to consult a physician

before regularly consuming raw or partially cooked shellfish

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Infection: Norovirus Gastroenteritis

Illness: Norovirus Gastroenteritis Virus: Norovirus


Ready-to-eat food Shellfish

contaminated by sewage

Vomiting Diarrhea Nausea Abdominal

cramps

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Preventing Norovirus Gastroenteritis

To prevent the transfer of the virus to food:

Exclude foodhandlers with diarrhea and vomiting

Exclude employees who have been diagnosed with Norovirus Gastroenteritis

Wash hands properly

Other prevention measures:

Purchase shellfish from approved, reputable suppliers

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Basic Characteristics of Parasites

Parasites

Are living organisms that need a host to survive

Are small, often microscopic

Infect many animals and can be transmitted to humans

Are a hazard to food and water

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Major Foodborne Illnesses Caused by Parasites

Parasitic Foodborne Illnesses

Anisakiasis

Cyclosporiasis

Cryptosporidiosis

Giardiasis

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Illness: Anisakiasis Parasite: Anisakis simplex


Raw and undercooked: Herring Cod Halibut Mackerel Pacific salmon

Non-invasive Tingling in throat Coughing up wormsInvasive Stomach pain Nausea Vomiting Diarrhea

Infection: Anisakiasis

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Preventing Anisakiasis

Most Important Prevention Measures

Cook fish to required minimum internal temperatures

Purchase fish from approved, reputable suppliers

If fish will be served raw or undercooked:

Purchase sushi-grade fish

Ensure sushi-grade fish has been frozen properly by the supplier

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Infection: Cyclosporiasis

Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis


Produce irrigated or washed with water containing the parasite

Nausea (mild to severe)

Abdominal cramping

Mild fever Diarrhea alternating

with constipation

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Preventing Cyclosporiasis

It is critical to:

Purchase produce from approved, reputable suppliers

To prevent the transfer of the parasite to food:

Exclude foodhandlers with diarrhea

Wash hands properly to minimize the risk of cross-contamination

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Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum

Infection: Cryptosporidiosis


Untreated or improperly treated water

Contaminated produce

Watery diarrhea Stomach cramps Nausea Weight loss

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Preventing Cryptosporidiosis

It is critical to: Purchase produce from approved,

reputable suppliers Use properly treated water

To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk

of cross-contamination

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Infection: Giardiasis

Illness: Giardiasis Parasite: Giardia duodenalis

Improperly treated water

Initially: FeverLater: Loose stools Abdominal

cramps Nausea

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Preventing Giardiasis

Most Important Prevention Measure

Use properly treated water

To prevent the transfer of the parasite to food:

Exclude foodhandlers with diarrhea

Wash hands properly to minimize the risk of cross-contamination

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1. Identify the virus or parasite: I can produce a mild fever and general weakness I am primarily found in the feces of infected people I am more commonly associated with ready-to-eat food

items Purchasing shellfish from an approved supplier can be a

safeguard against me

2. Identify the virus or parasite: I can produce a fever and loose stools I have been found in improperly treated water Excluding foodhandlers with diarrhea can

be a safeguard against me I am easily spread in day-care centers

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3. Identify the virus or parasite: Cooking seafood can destroy me I have been found in herring Sometimes I produce a tingling in the throat Purchasing seafood from approved suppliers can

prevent me

4. Identify the virus or parasite: I am often associated with ready-to-eat food Proper handwashing is essential to prevent me I am primarily found in the feces of the people I infect People become contagious within a few hours of

eating me


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5. Identify the virus or parasite: I can cause stomach cramps and weight loss I am found in cows and other herd animals I am commonly spread from person to person Purchasing produce from approved suppliers is critical

to prevent me

Fungi

Fungi

Commonly cause food spoilage and sometimes illness

Molds Yeasts

Fungi

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Basic Characteristics of Mold

Mold

Spoils food and sometimes causes illness

Grows well in acidic food with low water activity

Is not destroyed by freezing

Can produce toxins such as aflatoxins

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Basic Characteristics of Yeast

Yeast

Can spoil food rapidly

May produce a smell or taste of alcohol as it spoils food

May appear as a pink discoloration or slime and may bubble

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Contamination, Food Allergens, and Foodborne Illness


1. True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth.

2. True or False: Cooking can destroy the toxins in toxic wild mushrooms.

3. True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food.

4. True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible.

5. True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.

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Foodborne Contaminants

Biological

Fish toxins

Shellfish toxins

Plant and mushroom toxins

Chemical

Toxic metal poisoning

Chemicals and pesticides

Physical

Metal shavings from cans, staples

Fingernails, hair, bandages

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Biological Toxins

These Toxins

May be produced by pathogens found on food

May occur naturally in plants or animals

May occur as a result of an animal’s diet

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Major Foodborne Illnesses from Fish Toxins

Fish Toxin Illnesses

Scombroid poisoning

Ciguatera fish poisoning

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Illness: Scombroid poisoning Toxin: Histamine

Tuna

Bonito

Mackerel

Mahi mahi

Reddening of face and neck

Sweating

Headache

Burning or tingling in mouth or throat

Purchase fish from approved, reputable suppliers

Prevent time-temperature abuse during storage and preparation

Associated Food Common Symptoms Prevention

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Illness: Ciguatera fish poisoning Toxin: Ciguatoxin

Predatory reef fish:

Barracuda

Grouper

Jacks

Snapper

Reversal of hot and cold sensations

Nausea Vomiting Tingling in fingers, lips,

or toes Joint and muscle pain


Purchase reef fish from approved, reputable suppliers

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Major Foodborne Illnesses from Shellfish Toxins

Shellfish Toxin Illnesses

Paralytic Shellfish Poisoning (PSP)

Neurotoxic Shellfish Poisoning (NSP)

Amnesic Shellfish Poisoning (ASP)

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Numbness

Tingling of mouth, face, arms and legs

Dizziness Nausea Vomiting Diarrhea

Illness: Paralytic Shellfish Poisoning (PSP)Toxin: Saxitoxin

Clams

Mussels

Oysters

Scallops


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Tingling and numbness of the lips, tongue, and throat

Dizziness Reversal of hot and cold

sensations Vomiting Diarrhea


Clams

Mussels

Oysters

Illness: Neurotoxic Shellfish Poisoning (NSP)

Toxin: Brevetoxin

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Clams

Mussels

Oysters

Scallops

Initially: Vomiting Diarrhea Abdominal painLater: (Possibly) Confusion Memory loss Disorientation Seizure Coma


Illness: Amnesic Shellfish Poisoning (ASP)Toxin: Domoic acid

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1. Identify the toxin: I accumulate in predatory reef fish I can produce tingling fingers I have been associated with grouper I produce an illness with symptoms that may last years

2. Identify the toxin: I can cause paralysis and death I am found in certain toxic marine algae I am commonly associated with scallops and other

shellfish I am found in colder waters such as those of the

New England Coast

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Mushroom Toxins

These Toxins

Are present in certain varieties of wild mushrooms

Can cause severe illness

Are not destroyed by cooking or freezing

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Chemical Toxins

Toxic Metals

Toxic metal poisoning can occur when: Utensils or equipment containing

toxic metals are used to prepare food (especially acidic food)

Carbonated beverage dispensers are installed improperly

To prevent this: Use food-grade utensils and equipment

to prepare and store food Have a professional install beverage

dispensers

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Chemical Toxins

Chemicals

Store away from food, utensils, and equipment

Follow manufacturers’ directions for using them

Label them properly if they are transferred to new containers

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Physical Contaminants

Foreign objects accidentally introduced into food:

Metal shavings from cans

Staples from cartons

Glass from broken light bulbs

Blades from plastic or rubber scrapers

Fingernails, hair, and bandages

Dirt

Bones

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Food Allergens

Common Food Allergens

Milk and dairy products

Eggs and egg products

Fish

Shellfish

Wheat

Soy and soy products

Peanuts

Tree nuts

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Symptoms of an allergic reaction include: Itching in and around the mouth,

face, or scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of the face, eyes, hands,

or feet Gastrointestinal symptoms Loss of consciousness and death

Food Allergens

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Food Allergens

To protect guests with food allergies:

Be able to fully describe menu items

If you are unsure if an item is allergen free, urge the guest to order something else

Ensure that cookware and utensils used to prepare the guests’ food are allergen free

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Apply Your Knowledge: Spot the Allergen

Which of these are common allergens?

Eggs

Peanuts

Beef

Bean sprouts

Shellfish

Milk

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The Safe Foodhandler


1. True or False: During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds

2. True or False: Gloves should be changed before beginning a different task

3. True or False: Foodhandlers must wash their hands after smoking

4. True or False: A foodhandler diagnosed with shigellosis cannot continue to work at an establishment while he or she has the illness

5. True or False: Hand antiseptics should only be used before handwashing

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How Foodhandlers Contaminate Food

Foodhandlers can contaminate food when they:

Have a foodborne illness

Show symptoms of gastrointestinal illness

Have infected wounds or cuts

Live with, or are exposed to, a person who is ill

Touch anything that may contaminate their hands

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How Foodhandlers Contaminate Food

Behaviors That Can Contaminate Food

Scratching the scalp

Running fingersthrough hair

Wiping or touching the nose

Rubbing an ear

A

B

C

D

Touching a pimple or open sore

Wearing a dirty uniform

Coughing or sneezing into the hand

Spitting in the establishment

E

F

G

H

AB

CD

E

F

G

H

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Components of a Good Personal Hygiene Program

Good personal hygiene includes:

Maintaining personal cleanliness

Wearing proper work attire

Following hygienic hand practices

Avoiding unsanitary habits and actions

Maintaining good health

Reporting illnesses

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Proper Handwashing Procedure The whole process should take 20 seconds

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C)

Apply soap Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers

Rinse thoroughly under running water

5 Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet.

Hygienic Hand Practices: Handwashing

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4 5

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Hygienic Hand Practices: Hand Antiseptics

Hand Antiseptics

Must comply with Food and Drug Administration standards

Should be used after handwashing (if used in the establishment)

Must never be used in place of handwashing

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Hygienic Hand Practices: When to Wash Hands

Foodhandlers must wash their hands after:

Using the restroom

Handling raw meat, poultry, and fish (before and after)

Touching the hair, face, or body

Sneezing, coughing, or using a tissue

Smoking, eating, drinking, or chewing gum or tobacco

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Hygienic Hand Practices: When to Wash Hands

Foodhandlers must wash their hands after: continued

Handling chemicals that might affect food safety

Taking out garbage

Clearing tables or bussing dirty dishes

Touching clothing or aprons

Touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, or washcloths

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Hygienic Hand Practices: Bare-Hand Contact

Bare-Hand Contact with Ready-to-Eat Food

Some jurisdictions allow it but require written policies and procedures on:

Employee health

Handwashing

Other hygienic practices

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Hygienic Hand Practices: Hand Maintenance

Requirements for Foodhandlers

Keep fingernails short and clean

Do not wear false nails or nail polish

Bandage cuts and cover bandages

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Hygienic Hand Practices: Gloves

Gloves used for handling food:

Must never be used in place of handwashing

Are for single use only

Should be right for the task

Must be safe, durable, and clean

Must fit properly

Must be used properly

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Hygienic Hand Practices: Gloves

When to Change Gloves

As soon as they become soiled or torn

Before beginning a different task

At least every four hours during continual use and more often when necessary

After handling raw meat and before handling cooked or ready-to-eat food

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Wear a clean hat or other hair restraint

Wear clean clothing daily

Remove aprons when leaving food-preparation areas

Remove jewelry from hands and arms

Wear appropriate, clean, and closed-toe shoes

Proper Work Attire

Foodhandlers should:

A

B

C

D

E

A

B

C

D

E

4-14

Policies Regarding Eating, Drinking, and Smoking

Foodhandlers must not:

Smoke, chew gum or tobacco, eat or drink

When

Preparing or serving food

Working in food-preparation areas

Working in areas used to clean utensils and equipment

4-15

Handling Employee Illnesses

IF: THEN: Restrict the employee from working

with or around food

Exclude the employee from the establishment if you primarily serve a high-risk population

The foodhandler has a sore throat with fever

4-16


Exclude the employee from the establishment

Do not allow employees with vomiting or diarrhea to return to work unless they: Have been symptom-free for 24

hoursor

Have a written release from a medical practitioner

Do not allow employees with jaundice to return to work unless they have been released by a medical practitioner

The foodhandler has one or more of the following symptoms:

Vomiting

Diarrhea

Jaundice

IF: THEN:

4-17


IF: THEN: The foodhandler has

been diagnosed with a foodborne illness caused by:

Salmonella Typhi

Shigella spp.

Shiga toxin-producing E. coli

Hepatitis A virus

Norovirus

Exclude the employee from the establishment and notify the local regulatory agency

Work with the employee’s medical practitioner and/or the local regulatory agency to determine when he or she can safely return to work

4-18

Should you: Exclude the foodhandler from the

establishment

Restrict the foodhandler from working with or around food

Bill, a line cook at a family restaurant has a sore throat with a fever

Joe, a prep cook, has diarrhea

Mary, a sous chef, has been diagnosed with hepatitis A

Apply Your Knowledge: Exclusion or Restriction?

4-19

Apply Your Knowledge:

What’s Wrong with This Picture?

4-20

The Flow of Food: An Introduction


1. True or False: Chicken held at an internal temperature of

125°F (52°C) has been temperature abused

2. True or False: Infrared thermometers are best for measuring the internal temperature of food

3. True or False: When checking the temperature of a roast using a bimetallic stemmed thermometer, only the tip of the thermometer stem should be inserted into the product

4. True or False: A thermometer calibrated by the boiling-point method must be set to 135°F (57°C), after being placed into the boiling water

5. True or False: Washing and rinsing a cutting board will prevent it from cross-contaminating the next product placed on it

5-2

The Flow of Food

To keep food safe:

Prevent cross-contamination

Prevent time-temperature abuse

5-3

Preventing Cross-Contamination

Create physical barriers between food products:

Assign specific equipment to each type of food

Clean and sanitize work surfaces, equipment, and utensils after each task

5-4

Preventing Cross-Contamination

Create procedural barriers between food products:

Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table)

Purchase ingredients that require minimal preparation

5-5

Preventing Time-Temperature Abuse

This includes:

Minimizing the time food spends in the temperature danger zone

Determining the best way to monitor time and temperature

Making thermometers available

Regularly recording temperatures and the times they are taken

Mic

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The TemperatureDanger Zone

5-6

Temperature-Measuring Devices

Bimetallic Stemmed Thermometer

Indicator Head

Calibration Nut

Holding Clip

Stem

Sensing Area

Dimple

5-7


Photos courtesy of Cooper-Atkins Corporation

Immersion Probe Surface Probe Penetration Probe

Thermocouples and Thermistors

Measure temperature through a metal probe or sensing area

Display results on a digital readout

Often come with interchangeable probes

5-8


Infrared Thermometers

Used to measure the surface temperature of food and equipment

Must be held as close to the product as possible

Remove barriers between thermometer and product

Follow manufacturers’ guidelines

Photos courtesy of Cooper-Atkins Corporation 5-9

Apply Your Knowledge: Pick the Right Thermometer

Which temperature-measuring device should be used to check the following?

C. Bimetallic stemmed thermometer

B. ThermocoupleA. Infrared thermometer

1. Internal temperature of a hamburger patty

2. Surface temperature of a steak

3. Internal temperature of a roast

4. Internal temperature of a large stockpot of soup

1

2

3

4

5-10

Calibrating Thermometers

Calibration

Adjusting a thermometer in order to get an accurate reading

Two methods

Boiling-point method

Ice-point method

5-11


Boiling-Point Method

1. Bring clean tap water to a boil

2. Submerge the sensing area of the thermometer stem or probe in the water for thirty seconds

3. Hold the calibration nut and rotate the thermometer head until it reads 212°F (100°C)

Note: The boiling point of water varies depending upon your elevation

1

2

3

5-12


Ice-Point Method

1. Fill a large container with crushed ice and water

2. Submerge the thermometer stem or probe in the water for thirty seconds

3. Hold the calibration

nut and rotate the thermometer head until it reads 32˚F (0˚C)

5-13

General Thermometer Guidelines

When using thermometers:

Keep thermometers and their storage cases clean

Calibrate them regularly to ensure accuracy

Never use glass thermometers to monitor food temperature

Insert the thermometer stem or probe into thickest part of product (usually the center)

Wait for the thermometer reading to steady before recording the temperature of a food item

5-14

Apply Your Knowledge: Calibrate the Thermometer

Put the steps for calibrating a thermometer in the proper order:

A. Rotate the head of the thermometer until it reads 32F (0C)

B. Submerge the sensing area of the thermometer stem or probe, and wait for the reading to steady

C. Fill a container with crushed ice and clean tap water

D. Hold the adjusting nut with a wrench or other tool

5-15

A

B

C

D

The Flow of Food: Purchasing and Receiving


1. True or False: A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower

2. True or False: Turkey should be rejected if the texture is firm and springs back when touched

3. True or False: You should reject a delivery of frozen steaks covered in large ice crystals

4. True or False: If a sack of flour is dry upon delivery, the contents may still be contaminated

5. True or False: A supplier that has been inspected and is in compliance with local, state, and federal law can be considered an approved source

6-2

Suppliers

Choose suppliers who get product from approved sources

Approved sources:

Have been inspected

Are in compliance with applicable local, state and federal law

6-3

General Receiving Principles

When Receiving Food:

Schedule deliveries for off-peak hours

Receive only one delivery at a time

Make sure enough trained staff are available

Inspect deliveries immediately and carefully

6-4

General Receiving Principles

When Receiving Food: continued

Use calibrated thermometers to sample temperatures

Check shipments for:

Intact packaging

Refreezing

Prior wetness

Pest infestation

6-5

Checking the Temperature of Various Types of Food

Meat, Poultry, Fish

Insert the thermometer stem or probe into the thickest part of the product (usually the center)

6-6


ROP and Bulk Food:

Insert the thermometer stem or probe between two packages

As an alternative fold packaging around the thermometer stem or probe

6-7


Other Packaged Food:

Open the package and insert the thermometer stem or probe into the product

6-8

Receiving Criteria for Meat

Temperature: > 41F (5C)

Color:

Texture: slimy, sticky, or dry

Odor: sour odor

Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals

Temperature: 41F (5C) or lower

Color:

Texture: firm and springs back when touched

Odor: no odor

Packaging: intact and clean

Accept Reject

Beef: bright cherry red

Lamb: light red

Pork: light pink meat, firm white fat

Beef: brown or green Lamb: brown, whitish surface

covering the lean meat Pork: excessively dark color,

soft or rancid fat

6-9

Receiving Criteria for Poultry


Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable)

Texture: stickiness under wings or around joints

Odor: abnormal, unpleasant odor


Color: no discoloration

Texture: firm and springs back when touched

Odor: no odor

Packaging: product should be surrounded by crushed, self-draining ice

Accept Reject

6-10

Receiving Criteria for Fish


Color: dull gray gills, dull dry skin

Texture: soft flesh that leaves an imprint when touched

Odor: strong fishy or ammonia smell

Eyes: cloudy, red-rimmed, sunken


Color: bright red gills; bright shiny skin

Texture: firm flesh that springs back when touched

Odor: mild ocean or seaweed smell

Eyes: bright, clear, and full

Packaging: product should be surrounded by crushed, self-draining ice

Accept Reject

6-11

Receiving Criteria for Shellfish

Temperature:

Odor: mild ocean or seaweed smell

Shells: closed and unbroken (indicates shellfish are alive)

Condition: if fresh, they are received alive

Temperature:

Texture: slimy, sticky, or dry

Odor: strong fishy smell

Shells: broken shells

Condition: dead on arrival (open shells that do not close when tapped)

Accept Reject

Live: receive on ice or at an air temperature of 45° F (7°C) or lower

Shucked: receive at an internal temperature of 45° F (7°C) or lower

Live: air temperature > 45° F (7°C)

Shucked: internal temperature > 45° F (7°C)

6-12

Receiving Criteria for Shell Eggs

Temperature: receive at an air temperature of 45F (7C) or lower

Odor: no odor

Shells: clean and unbroken

Temperature: air temperature > 45F (7C)

Odor: sulfur smell oroff odor

Shells: dirty or cracked

Accept Reject

6-13

Temperature: 41F (5C) or lower unless otherwise specified by law

Milk: sweetish flavor

Butter: sweet flavor, uniform color, firm texture

Cheese: typical flavor, texture, and uniform color

Temperature: > 41F (5C), unless otherwise specified

Milk: sour, bitter, or moldy taste

Butter: sour, bitter, or moldy taste; uneven color; soft texture

Cheese: abnormal flavor or texture, uneven color, unnatural mold

Accept Reject

Receiving Criteria for Dairy Products

6-14

Conditions: grounds for rejecting one produce item may not apply to another; signs of spoilage include: Insect infestation Mold and cuts Wilting and mushiness Discoloration and dull appearance

Unpleasant odors and tastes

Conditions: vary according to produce item; only accept items that show no sign of spoilage

Accept Reject

Reject fresh-cut produce items that have passed their expiration date.

Receiving Criteria for Fresh Produce

6-15

Temperature: 41F (5C) or lower unless specified by the manufacturer

Packaging: intact and in good condition

Temperature: > 41F (5C) unless otherwise specified

Packaging: torn packages or packages with holes; expired product use-by dates

Accept Reject

Receiving Criteria for Refrigerated Ready-To-Eat Food

6-16

Temperature: frozen food should be received frozen; ice cream should be received at 6F to 10F (–14C to –12C)


Temperature: food that is not frozen; ice cream at temperatures

> 6F to 10F (–14C to –12C)

Packaging: torn packages or packages with holes; fluids or frozen liquids in case bottoms, ice crystals or water stains on packaging (evidence of thawing and refreezing)

Product: large ice crystals on product (evidence of thawing and refreezing)

Accept Reject

Receiving Criteria for Frozen Processed Food

6-17

Can: can and seal are in good condition

Product: normal color, texture, odor

Can: swollen ends, leaks and flawed seals, rust, dents, no labels

Product: foamy, milky, or has an abnormal color, texture, or odor

Accept Reject

Receiving Criteria for Canned Food

6-18


Product: normal color and odor

Packaging: holes, tears, or punctures; dampness or water stains on outer cases and inner packaging (indicates it has been wet)

Product: abnormal color or odor; spots of mold, or slimy appearance; contains insects, insect eggs, or rodent droppings

Accept Reject

Receiving Criteria for Dry Food

6-19

Temperature: receive at the temperature specified by the manufacturer


Temperature: temperatures higher than those specified by the manufacturer

Packaging: torn packaging, signs of pest damage

Product: signs of pest damage, mold

Accept Reject

Receiving Criteria for Bakery Goods

6-20

Temperature: 135F (57C) or higher

Container: able to maintain proper temperatures; undamaged

Temperature: <135F (57C)

Container: unable to maintain proper temperatures; damaged

Accept Reject

Receiving Criteria for Potentially Hazardous Hot Food

6-21

Apply Your Knowledge: Accept or Reject it?

Which products should be rejected?

Raw beef roasts that are bright red

Chicken received at an internal temperature of 50F (10C)

Eggs received at an air temperature of 45F (7C)

Fresh salmon with flesh that springs back when touched

Flour that is damp

6-22

1

2

3

4

5

Apply Your Knowledge: Accept or Reject it?

Which products should be rejected: continued

Live oysters that have a mild seaweed smell

Frozen meat with large ice crystals on the meat and package

Clams with shells that do not close when tapped

Fresh turkey with dark wing tips

6-23

6

7

8

9

The Flow of Food: Storage


1. True or False: Potato salad that has been prepared in-house and stored at 41°F (5°C) must be discarded after three days

2. True or False: Food can be stored near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers

3. True or False: Storing cans of tomatoes at 65°F (18°C) is acceptable

4. True or False: Raw chicken must be stored below ready-to-eat food, such as pumpkin pie, if it is stored in the same walk-in refrigerator

5. True or False: If stored food has passed its expiration date, it should be served at once

7-2

General Storage Guidelines

Label Food

Potentially hazardous, ready-to-eat food prepared on-site must contain a label that includes:

The name of the food

The date by which it should be sold, consumed or discarded

7-3


Rotate products to ensure the oldest inventory is used first

One way to rotate products is to follow FIFO:

Identify the use-by or expiration date of products

Shelve products with the earliest dates in front of those with later dates

Use products stored in front first

7-4


Deplete stored product on a regular basis

If product is not sold or consumed by a predetermined date:

Throw it out

Clean and sanitize the container

Refill the container with new product

7-5


Discard food that has passed the manufacturer’s expiration date

Potentially hazardous, ready-to-eat food that was prepared in-house:

Can be stored for 7 days at 41°F (5°C) or lower

Must be thrown out after 7 days

7-6


Transfer food between containers properly

If food is removed from its original package:

Put it in a clean, sanitized container

Cover it

Label the container with:

The name of the food

The original use-by or expiration date

7-7


Keep potentially hazardous food out of the temperature danger zone

Store deliveries after inspection

Take out only as much food as can be prepared at one time

Put prepared food away until needed

Properly cool and store cooked food when it’s no longer needed

7-8


Check temperatures of stored food and storage areas

Photo courtesy of Roger Bonafield and Dingbats

7-9


Store food in designated storage areas

Do not store food:

Near chemicals or cleaning supplies

In restrooms

In locker rooms

In janitor closets

In furnace rooms

Under stairways or pipes

Never store food near chemicals or cleaning supplies

7-10


Keep all storage areas clean and dry

Clean up spills immediately

Clean dollies, carts, transporters, and trays often

7-11

Refrigerated Storage

Refrigerated Storage

Used to hold potentially hazardous food at 41°F (5°C) or lower

Slows the growth of microorganisms

7-12

Refrigerated Storage Guidelines

Set refrigerators to the proper temperature

The setting must keep the food at an internal temperature of 41°F (5°C) or lower

7-13


Monitor food temperature regularly

Randomly sample the internal temperature of stored food with a calibrated thermometer

7-14


Do not overload refrigerators

Storing too many products:

Prevents good airflow

Makes units work harder

Overloaded refrigerator

7-15


Use open shelving in the unit

Lining shelving with the following restricts air circulation:

Aluminum foil

Sheet pans

Paper

7-16


Never place hot food in refrigerators

This can warm the interior and put other food into the temperature danger zone

7-17


Keep refrigerator doors closed as much as possible

Frequent opening lets warm air inside

Use cold curtains to help maintain temperatures

7-18


Store raw meat, poultry, and fish:

Separately from cooked and ready-to-eat food

OR

Below cooked and ready-to-eat food

Improper Storage

7-19


Wrap food properly

Leaving it uncovered can lead to cross-contamination

7-20

Store each item on the proper storage shelf

Apply Your Knowledge: Load the Fridge

7-21

Whole, raw meat

1

2

3

4

Raw poultry

Cooked and ready-to-eat food

Raw ground meat

A

B

C

D

Frozen Storage Guidelines

When storing food in freezers:

Keep freezers at a temperature that will keep products frozen

Check freezer temperatures regularly

Place deliveries in freezers as soon as they have been inspected

Clearly label frozen food that was prepared on site

7-22

Dry Storage Guidelines

Keep storerooms:

Cool (50°F to 70°F [10°C to 21°C])

Dry (50% to 60% humidity)

Well ventilated

Clean

7-23

Dry Storage Guidelines

When storing food in dry storage keep it:

Away from walls

Out of direct sunlight

At least 6” (15 cm) off the floor

7-24

Storing Meat

When storing fresh meat:

Store it at an internal temperature of 41°F (5°C) or lower

Wrap it in airtight, moisture-proof material

OR

Place it in a clean, sanitized container

7-25

Storing Poultry

When storing fresh poultry:


Store ice-packed product as is in self-draining containers

Change the ice often

Clean and sanitize the container regularly

7-26

Storing Fish

When storing fresh fish:


Store ice-packed product as is in self-draining containers

Keep fillets and steaks in original packaging

Store frozen fish in moisture-proof wrapping

7-27

Storing Eggs and Egg Products

Shell Eggs: Store at an air temperature

of 45°F (7°C) or lower Keep eggs in refrigerated

storage until used Use eggs within 4-5 weeks of

packing date

Liquid Eggs: Store according to manufacturer’s

recommendations Keep in refrigerated storage until used

Dried Eggs: Store product in a dry, cool storeroom

7-28

Storing Shellfish

When storing shellfish:

Store alive at an air temperature of 45°F (7°C) or lower

Store in original containers

Keep shellstock tags on file for 90 days from the harvest date of the shellfish

Obtain a variance if storing shellfish in a display tank prior to service

7-29

Storing Dairy

When storing dairy:

Store fresh at 41°F (5°C) or lower

Follow FIFO

Discard product that has passed use-by or expiration dates

7-30

Storing Produce

When storing fresh produce:

Storage temperatures will vary by product

Product packed on ice can be stored as is

Do not wash product prior to storage

When soaking or storing product in standing water or an ice water slurry:

Do not mix different items

Do not mix multiple batches of the same item

7-31

Apply Your Knowledge: What’s Wrong With This Picture?

Find the unsafe storage practices in this picture:

7-32

The Flow of Food: Preparation


1. True or False: Ground beef should be cooked to a minimum internal temperature of 140°F (60°C) for fifteen seconds

2. True or False: Fish cooked in a microwave must be heated to a minimum internal temperature of 145°F (63°C)

3. True or False: Potentially hazardous food must be cooled from 135°F to 70°F (57°C to 21°C) within four hours and from 70°F to 41°F (21°C to 5°C) or lower within the next two hours

4. True or False: If potentially hazardous food is reheated for hot holding, the internal temperature must reach 155°F (68°C) for fifteen seconds within two hours

5. True or False: It is acceptable to thaw a beef roast at room temperature

8-2

Thawing Food

The Four Acceptable Methods for Thawing Food

In a refrigerator, at 41F (5C) or lower

Submerged under running potable water, at a temperature of 70F (21C) or lower

In a microwave oven, if the food will be cooked immediately after thawing

As part of the cooking process

8-3

When preparing salads containing potentially hazardous ingredients:

Make sure leftover ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that they were:

Cooked, held, and cooled properly

Stored for less than 7 days

Prepare product in small batches

Refrigerate ingredients until the point they are needed

Chill all ingredients and utensils prior to using them

Preparing Specific Food: Salads Containing PHF’s

8-4

When preparing eggs and egg mixtures: Handle pooled eggs (if allowed)

with care: Cook promptly after mixing or

store at 41°F (5°C) or lower Clean and sanitize containers

between batches Use pasteurized shell eggs or egg

products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce)

Promptly clean and sanitize equipment and utensils used to prepare eggs

Preparing Specific Food: Eggs and Egg Mixtures

8-5

Preparing Specific Food: Eggs and Egg Mixtures

When preparing eggs for high risk populations:

Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked

Unpasteurized shell eggs may be used if

the dish will be cooked all the way through (i.e., omelets, cakes)

If shell eggs will be pooled for a recipe they must be pasteurized

8-6

Preparing Specific Food: Produce

When preparing produce:

Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients

Use water slightly warmer than the temperature of the produce

Pull leafy greens apart and rinsethoroughly

Clean and sanitize surfaces usedto prepare produce

8-7

Photo courtesy of Tony Soluri and Charlie Trotter


When preparing produce: continued

Prevent contact with surfaces exposed to raw meat or poultry

Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food

Clean and sanitize the workspace and all utensils used during preparation Photo courtesy of Tony Soluri and

Charlie Trotter

8-8


When preparing produce: continued

When soaking or storing produce in standing water or an ice water slurry do not mix:

Different items

Multiple batches of the same item

Refrigerate and hold cut melons at 41°F (5°C) or lower

Do not add sulfites

Do not serve raw seed sprouts to high risk populations

8-9

Preparing Specific Food: Fresh Juice

To package fresh juice for later sale:

A variance is required from the regulatory agency

The juice must be treated (e.g., pasteurized) according to an approved HACCP plan

As an alternative, the juice must contain a warning label indicating the product has not been pasteurized and may contain harmful bacteria.

8-10

Cooking Food

When cooking potentially hazardous food, the internal portion must:

Reach the required minimum internal temperature

Hold that temperature for a specific amount of time

8-11

Cooking Poultry

Poultry: (including whole or ground chicken, turkey, and duck)

Minimum Internal Cooking Temperature:

165°F (74°C) for 15 seconds

8-12

Cooking Stuffing

Stuffing made with potentially hazardous ingredients

Stuffed meat, fish, poultry, and pasta



8-13

Cooking Dishes with Potentially Hazardous Ingredients

When including previously cooked, potentially hazardous ingredients in the dish:

Cook ingredients to a minimum internal temperature of:


When including raw potentially hazardous ingredients in the dish:

Cook raw ingredients to their required minimum internal temperature

8-14

Cooking Potentially Hazardous Food in a Microwave

Potentially hazardous food cooked in a microwave:(eggs, poultry, fish, and meat)


165°F (74°C)

8-15

Cooking Potentially Hazardous Food in a Microwave

When cooking food in a microwave:

Cover it to prevent the surface from drying out

Rotate or stir it halfway through thecooking process to distribute the heatmore evenly

Let it stand for at least 2 minutes after cooking to let the product temperatureequalize

Check the temperature in several placesto ensure that it is cooked through

8-16

Cooking Ground Meat

Ground Meat(including beef, pork, other meat)



Photo courtesy of Cooper-Atkins Corporation

8-17

Cooking Injected Meat

Injected Meat(including brined ham and flavor-injected roasts)



8-18

Cooking Pork, Beef, Veal and Lamb

Pork, Beef, Veal, Lamb


Steaks/Chops:


Roasts:

145°F (63°C) for 4 minutes

8-19

Cooking Fish

Fish



Ground, chopped, minced fish



8-20

Cooking Eggs

Eggs for immediate service



Eggs that will be hot-held



8-21

Cooking Fruit or Vegetables

Fruit or vegetables that will be hot-held for service


135°F (57°C)

8-22

Cooking Commercially Processed, Ready-to-Eat Food

Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc.)



8-23

What is the minimum internal cooking temperature for each of these items? 1. Salmon steak

2. Green beans that will be hot held

3. Ground pork

4. Lamb chops

5. Eggs for immediate service

6. Duck

7. Precooked frozen hot wings

8. Steak

9. Chicken enchiladas prepared with previously cooked chicken

10. Pork loin injected with marinade 8-24

Apply Your Knowledge: What’s the Temperature?

Cooling Food: Requirements

Cool potentially hazardous food from:

135°F to 70°F (57°C to 21°C) within 2 hours

And then from

70°F to 41°F (21°C to 5°C) or lower in the next 4 hours

Icon courtesy of the International Association for Food Protection

8-25

Cooling Food: Prior to Cooling

Before cooling food, start by reducing its size:

Cut larger items into smaller pieces

Divide large containers of food into smaller containers or shallow pans

8-26

Cooling Food: Methods for Cooling Food

Safe methods for cooling food:

Place it in an ice-water bath

Place containers into a sink or large pot filled with ice water

Stir the food frequently

Stir it with an ice paddle

Food cools faster when placedin an ice-water bath and stirred with an ice paddle

8-27


Safe methods for cooling food: continued

Place it in a blast chiller

Blast chillers blast cold air across food at high speeds to remove heat

They are useful for cooling large items

Place it in a tumble chiller

Tumble chillers tumble bags of hotfood in cold water

They are useful for cooling thick food

8-28


Safe methods for cooling food: continued

Add ice or cold water as an ingredient

The recipe is prepared with less water than required

Cold water or ice is then added later to cool the product and provide the remaining water

Use a steam-jacketed kettle (if properly equipped)

Run cold water through the jacket to cool the food

8-29

Reheating Potentially Hazardous Food

Food reheated for immediate service:

Can be served at any temperature if it was properly cooked and cooled

Potentially hazardous food reheated for hot holding:

Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours

Discard it if it has not reached this temperature within 2 hours

8-30

The Flow of Food: Service


1.True or False: Cold, potentially hazardous food must be held at an internal temperature of 41°F (5°C) or lower

2. True or False: Hot, potentially hazardous food must be

held at an internal temperature of 120°F (49°C) or higher

3. True or False: Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after eight hours

4. True or False: When holding potentially hazardous food

for service, the internal temperature must be checked at least every four hours

5. True or False: Servers can contaminate food simply by handling the food-contact surface of a plate

9-2

When holding potentially hazardous food:

Check internal temperatures using a thermometer

Check temperatures at least every four hours

Discard food not at 135°(57°C) or higher or 41°F(5°C) or lower

As an alternative, check the temperature every 2 hours to leave time for corrective action

General Rules for Holding Food

9-3

When holding potentially hazardous food: continued

Discard it after a predetermined amount of time

Protect it from contaminants with covers/sneeze guards

Prepare it in small batches so it will be used faster

General Rules for Holding Food

9-4

When holding potentially hazardous hot food:

Hold it at an internal temperature of 135F (57C) or higher

Only use equipment that can keep it at the proper temperature

Never use hot-holding equipmentto reheat it

Stir it at regular intervals to distributeheat evenly

Holding Potentially Hazardous Hot Food

9-5

When holding potentially hazardous cold food:

Hold it at an internal temperature of 41F (5C) or lower

Only use equipment that can keep itat the proper temperature

Do not store it directly on ice

Whole fruit and vegetables and raw, cut vegetables are the only exceptions

Place all other food in pans or on plates first

Holding Potentially Hazardous Cold Food

9-6

Holding Food Without Temperature Control: Cold Food

Cold food can be held without temperature control for up to 6 hours if: It was held at 41°F (5°C) or lower

prior to removing it from refrigeration. It does not exceed 70°F (21°C) during

the six hours. It contains a label specifying:

The time it was removed from refrigeration

The time it must be thrown out It is sold, served, or discarded within six

hours

9-7

Holding Food Without Temperature Control: Hot Food

Hot food can be held without temperature control for up to 4 hours if:

It was held at 135°F (57°C) or higher prior to removing it from temperature control

It contains a label specifying when the item must be thrown out

It is sold, served, or discarded within four hours

9-8

To prevent contamination when serving food:

Use clean and sanitized utensils for serving

Use separate utensils for each food

Clean and sanitize utensils after each task

Use serving utensils with long handles to keep hands away from food

Practice good personal hygiene

Serving Food Safely: Kitchen Staff

9-9

To prevent contamination when serving food: continued

Store serving utensils properly

Store them in the food, with the handle extended above the rim of the container

Store them on a clean, sanitized food-contact surface


9-10

To prevent contamination when serving food: continued

Minimize bare-hand contact with cooked or ready-to-eat food

Handle food with tongs, deli sheets, or gloves

Bare hand contact is allowed in some jurisdictions (check requirements)


9-11

Handling Dishes and Glassware

Serving Food Safely: Servers

WRONG RIGHT WRONG RIGHT


9-12

Handling Utensils and Food

Serving Food Safely: Servers


WRONG RIGHT

9-13

Re-serving Food Safely

Never re-serve: Menu items returned by one

customer to another Plate garnishes Uncovered condiments Uneaten bread or rolls

In general only unopened, prepackaged food can bere-served: Condiment packets Wrapped crackers or breadsticks

9-14

Self-Service Areas

To keep food safe on buffets and food bars:

Install sneeze guards or food shields

Must be located 14” (36cm) above the food counter

Must extend 7” (18cm) beyond the food

Identify all food items

Label all containers

Place salad dressing names on ladle handles

9-15

Apply Your Knowledge: Too Hot to Handle?

Which of these practices at the Firehouse, a popular buffet, is safe?

1. The chili is held at an internal temperature of 135°F (57°C)

2. The temperature of the chili is checked every four hours and if it is not at the proper temperature, the chili is reheated

3. Sour cream and other chili condiments are held at 50°F (10°C)

4. Chili ladles are stored in the product with handles extending above the rim of the container

5. Customers are encouraged to refill their chili bowls

9-16

Off-Site Service: Delivery

When delivering food off-site:

Use rigid, insulated containers capable of maintaining proper temperature

Clean the inside of delivery vehiclesregularly

Check internal food temperatures regularly

Label food with instructions for storage,reheating, and shelf life

Consider providing food safety guidelines to consumers

9-17

Off-Site Service: Catering

When catering:

Have drinking water for cooking, dishwashing, and cleaning

Ensure adequate power is available for cooking and holding equipment

Use insulated containers to hold potentially hazardous food

Store cold food in containers on ice or in chilled gel-filled containers

9-18

Off-Site Service: Catering

When catering: continued

Store raw and ready-to-eat items separately

Use single-use items

Provide customers instructions on handling leftovers

Keep garbage containers away from food-preparation and serving areas

9-19

Food Safety Management Systems


1. True or False: Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the CDC

2. True or False: Purchasing fish directly from a local fisherman would be considered a risk in an active managerial control system

3. True or False: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels

4. True or False: If cooking is a CCP for ground beef patties, then ensuring the internal temperature reaches 155°F (68°C) for fifteen seconds would be an appropriate critical limit

5. True or False: An establishment that cures food must have a HACCP plan

10-2

Food Safety Management Systems

A Food Safety Management System is:

A group of programs, procedures, and measures for preventing foodborne illness

Designed to actively control risks and hazards throughout the flow of food

Two systematic and proactive approaches

Active managerial control

Hazard Analysis Critical Control Point (HACCP)

10-3

Prerequisite Food Safety Programs

These must be in place for a food safety management system to be effective

Personal hygiene program

Food safety training programs

Sanitation and pest control

programs

Supplier selection and specification

programs

10-4

Facility design and equipment maintenance

programs

Active Managerial Control

Active Managerial Control:

Focuses on controlling the CDC’s 5 most common risk factors responsible for foodborne illness:

Purchasing food from unsafe sources

Failing to cook food adequately

Holding food at improper temperatures

Using contaminated equipment

Practicing poor personal hygiene

10-5

Active Managerial Control: The Approach

Steps for using active managerial control:

Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety.

1

10-6


Steps for using active managerial control: continued

Develop policies and procedures that address the issues that were identified Consider input from staff Provide training on these policies and

procedures if necessary

2

10-7



Regularly monitor the policies and procedures that have been developed This step can help determine if the

policies and procedures are being followed

If not, it may be necessary to revise them, create new ones, or retrain employees

3

10-8



Verify that the policies and procedures you have established are actually controlling the risk factors Use feedback from internal and external

sources to adjust the policies and procedures for continuous improvement Internal sources: records, temperature

logs, and self inspections External sources: health inspection

reports, customer comments, and quality assurance audits

4

10-9

Active Managerial Control Example

Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety

A seafood restaurant chain identified purchasing seafood from unsafe sources as a risk in their establishment

10-10

1

Active Managerial Control Example: continued

10-11

Develop policies and procedures that address the issues that were identified

To avoid buying unsafe product, the seafood restaurant chain developed a list of approved vendors

Next, they created a policy stating that seafood could only be purchased from vendors on this list

2


10-12

3 Regularly monitor the policies and procedures that have been developed.

To ensure the policy was being followed, the seafood restaurant chain decided that seafood invoices and deliveries would be monitored

10-13

4


Verify that the policies and procedures you have established are actually controlling the risk factors.

On a regular basis, the seafood restaurant chain looked at the criteria they had established for selecting seafood vendors, to ensure it was still appropriate for controlling the risk

They also decided to review their policy whenever a problem arose and change it if necessary

HACCP: Philosophy

The HACCP Philosophy:

If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:

Prevented

Eliminated

Reduced to safe levels

10-14

HACCP: The HACCP Plan

To be effective, a HACCP system must be based on a written plan:

It must be specific to each facility’s menu, customers, equipment, processes, and operations

A plan that works for one establishment may not work for another

10-15

HACCP: The 7 HACCP Principles

The Seven HACCP Principles

Conduct a hazard analysis

Determine critical control points (CCPs)

Establish critical limits

Establish monitoring procedures

Identify corrective actions

Verify that the system works

Establish procedures for record keeping and documentation

1

2

3

4

5

6

7

10-16


Principle One: Conduct a Hazard Analysis

Identify potential hazards in the food served by looking at how it is processed

Once common processes have been identified, determine where hazards are likely to occur for each (biological, chemical, physical)

Grilled chicken sandwiches, hamburgers

Chili, soup, sauces

Prepare Serve

Prepare

Prepare

Cook

Cook

Serve

CoolHold Reheat Serve

Salads, cold sandwiches

10-17

HACCP Example: Conducting a Hazard Analysis

Enrico’s looked at their menu and noted:

Several dishes, including the spicy charbroiled chicken breast, are received, stored, prepared, cooked, and served the same day

They determined that:

Bacteria were the most likely hazard to food prepared by this process

10-18


Principle Two: Determine Critical Control Points (CCPs)

Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels—these are the CCPs

Depending on the process, there may be more than one CCP

10-19

HACCP Example: Determine Critical Control Points CCPs

Enrico’s identified cooking as a CCP for the chicken breasts:

Cooking is the only step that will eliminate or reduce bacteria to safe levels

Since the chicken breasts were prepared for immediate service, cooking was the only CCP

Cooking is the same CCP for other products prepared and cooked for immediate service

10-20


Principle Three: Establish Critical Limits

For each CCP, establish minimum or maximum limits that must be met to prevent or eliminate the hazard or to reduce it to a safe level

Critical Limit

10-21

HACCP Example: Establish Critical Limits

Since cooking was the CCP for Enrico’s chicken breasts:

Management determined that the critical limit would be cooking the chicken to a minimum internal temperature of 165°F (74°C) for fifteen seconds

They decided that:

The critical limit could be met byplacing the chicken breasts in thebroiler for 16 minutes

10-22


Principle Four: Establish Monitoring Procedures

Determine the best way to check critical limits to ensure they are consistently met

Identify who will monitor them and how often

10-23

HACCP Example: Establish Monitoring Procedures

Enrico’s chose to check the critical limit by:

Inserting a clean and sanitized thermocouple probe into the thickest part of each breast

The grill cook must check the temperature of each chicken breast to ensure it has reached 165°F (74°C)

10-24


Principle Five: Identify Corrective Actions

Identify steps that must be taken when a critical limit is not met

Determine these steps in advance

10-25

HACCP Example: Identify Corrective Actions

At Enrico’s, if the chicken breast has not reached its critical limit:

The grill cook must keep cooking the breast until it has been reached

This and all other corrective actions are noted in the temperature log

10-26


Principle Six: Verify That the System Works Determine if the plan is working as

intended Evaluate on a regular basis:

Monitoring charts Records How the hazard analysis was

performed Determine if the plan adequately

prevents, reduces, or eliminates identified hazards

Photo courtesy of Roger Bonafield and Dingbats

10-27

HACCP Example: Verify That the System Works

To verify that the system was working, Enrico’s: Checked temperature logs weekly to

identify patterns or to determine if processes or procedures needed to be changed

They noticed: Toward the end of each week the chicken

breast often failed to meet the critical limit They discovered their vendor was

delivering a slightly larger chicken breast They worked with the vendor to ensure

they received the proper sized chicken and included a weight check during receiving

10-28


Principle Seven: Establish Procedures for Record Keeping and Documentation

Keep records obtained when:

Developing your HACCP plan

Performing monitoring activities

Corrective action is taken

Equipment is validated

Working with suppliers

10-29

HACCP Example: Establish Procedures For Record Keeping

Enrico’s determined that:

Time-temperature logs should be kept for 3 months

Receiving invoices should be kept for 60 days

Enrico’s uses this information to:

Support their HACCP plan

Revise their HACCP plan when necessary

10-30

HACCP: When a HACCP Plan is Required

A HACCP Plan is required if an establishment: Smokes or cures food as a method of food

preservation

Uses food additives as a method of food preservation

Packages food using a reduced-oxygen packaging (ROP) method

Offers live, molluscan shellfish from a display tank

Custom-processes animals for personal use

Packages unpasteurized juice for sale to the consumer without a warning label

Sprouts beans or seeds

10-31

Apply Your Knowledge: It’s the Principle of the Thing

10-32

Identify the HACCP principle defined by each statement:

Checking to see if critical limits are being met

Retention of documents obtained when creating and implementing a HACCP plan

Assessing risk within the flow of food

Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels

Predetermined step taken when a critical limit is not met

Minimum or maximum boundaries that must be met to prevent a hazard

Determining if the HACCP plan is working as intended

A

B

C

D

E

F

G

Crisis Response: A Foodborne Illness Complaint

Responding to a foodborne illness complaint:

Take all customer complaints seriously

Express concern and be sincere

Do not admit responsibility or accept liability

Listen carefully and promise to investigate and respond

Consider developing an incident report (with legal guidance)

10-33

Crisis Response: A Confirmed Foodborne Illness Outbreak

If a Foodborne Illness Outbreak is Confirmed: Accept responsibility Cooperate with the investigation

Crisis response may include: Isolating suspect food Preventing further sale of suspect food Obtaining samples from affected

customer Excluding suspect employees from the

establishment

10-34

Sanitary Facilities and Equipment

1. True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply.

2. True or False: There must be a minimum of twenty foot-candles of light (215 lux) in a food preparation area.

3. True or False: Handwashing stations are required in dishwashing and service areas.

4. True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.

5. True or False: Grease on an establishment’s ceiling can be a sign of inadequate ventilation.


11-2

Designing or Remodeling a Facility: Kitchen Layout

A well-designed kitchen will address:

Workflow

It must minimize the amount of time food spends in the temperature danger zone

It must minimize the number of times food is handled

11-3

Designing or Remodeling a Facility: Kitchen Layout

A well-designed kitchen will address: continued

Contamination

The risk of cross-contamination must be minimized

Dirty equipment should not be placed where it will touch clean equipment or food

Equipment accessibility

All equipment must be easily accessible for cleaning

11-4

Designing or Remodeling a Facility: The Plan Review

Design plans may require approval by: The local regulatory agency The zoning or building department

The plan should include: A proposed layout and mechanical plans Type of construction materials to be

used Types or models of proposed equipment Specifications for utilities, plumbing, and

ventilation

11-5

Materials for Interior Construction: Flooring

When selecting flooring, consider the porosity of the material:

Porosity is the extent to which a material will absorb liquids

Flooring that is highly porous (absorbent) should be avoided since it:

Creates an ideal environment for microorganisms

Can cause slips and falls

Can become easily damaged

11-6

Materials for Interior Construction: Flooring

Nonporous flooring should be used in:

Walk-in refrigerators

Food-preparation areas

Dishwashing areas

Restrooms

Other areas subject to moisture, flushing, or spray-cleaning

11-7

Nonporous Resilient Flooring

Includes: Rubber tile Vinyl tile

Advantages: Relatively inexpensive Can withstand shock Easy to clean and maintain Capable of handling heavy traffic Resistant to grease and alkalis Easy to repair or replace

11-8

Hard Surface Flooring

Includes: Quarry and ceramic tile Brick Terrazzo and marble Hardwood

Advantages: Nonabsorbent Very durable Excellent choice for restrooms

and high-soil areas

11-9

Special Flooring Needs

Coving:

A curved, sealed edge placed between the floor and wall

It eliminates sharp corners or gaps that would be impossible to clean

It must adhere tightly to the wall to:

Eliminate hiding places for pests

Prevent moisture from deteriorating the wall

11-10

Handwashing Stations

Handwashing stations must be conveniently located and are required in:

Restrooms

Food-preparation areas

Service areas

Dishwashing areas

11-11

Handwashing Stations

Handwashing stations must be equipped with:

Hot and cold running water

Liquid, bar, or powdered soap

A means to dry hands

A waste container

Signage indicating employees must wash hands

Handwashing Signage

Soap

Hot &Cold Water

Disposable Towels

Warm-AirDryer

Waste Container

Handwashing Signage

11-12

Apply Your Knowledge: What’s Missing?

What’s missing from this handwashing station?

11-13

Purchase equipment with food-contact surfaces that are:

Safe and durable

Corrosion resistant

Nonabsorbent

Sufficient in weight and thicknessto withstand repeated cleaning

Smooth and easy to clean

Resistant to pitting, chipping,scratching, and decomposition

Sanitation Standards for Equipment: Surfaces

11-14

Sanitation Standards for Equipment: NSF and UL

Look for the following marks when purchasing equipment:

NSF International mark: Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards

Underwriters Laboratory (UL) marks: Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards

11-15

Selecting and Installing Dishwashing Machines

When selecting and installing dishwashing machines: Water pipes to the machine should be

as short as possible to prevent heat loss Install the machine at least 6 inches

(15 centimeters) off the floor to permit easy cleaning underneath

Post information regarding water temperature, conveyor speed, and chemical concentration on or near the machine

Position the machine so its thermometer is readable

11-16

Installing Stationary Equipment

Stationary equipment should be:

Mounted on legs at least 6 inches (15 centimeters) off the floor

OR

Sealed to a masonry base

Legs

Floor

6” Min.

MasonryBase

Sealant

11-17

Installing Stationary Tabletop Equipment

Stationary tabletop equipment should be:

Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop

OR

The equipment should be tiltable or sealed to the countertop with a food-grade sealant

11-18

Cantilever-Mounted Equipment

Cantilever-mounted equipment is: Attached to the wall or to a mount

with a bracket

Easier to clean underneath and behind

11-19

Maintaining Equipment

Once equipment has been properly installed:

It must receive regular maintenance

It must be maintained by qualified personnel

Follow the manufacturers’ recommended maintenance schedule

11-20

Water Supply

Acceptable sources of potable water include:

Approved public water mains

Regularly tested private sources

Bottled drinking water

Closed, portable water containers filled with potable water

Water in on-premise water-storage tanks

Water transport vehicles that are properly maintained

11-21

Water Supply: Interruption

If the water supply is interrupted:

Use bottled water

Boil water (if allowed)

Purchase ice

Use boiled water for handwashing and essential cleaning

Consider using single-use items to minimize dishwashing

11-22

Plumbing

Only licensed plumbers should:

Install plumbing systems

Install grease traps

Repair leaks from overhead pipes

11-23

Plumbing: Cross-Connections and Backflow

Cross Connection

Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply

Backflow

Reverse flow of contaminants through a cross-connection into the potable water supply

11-24

Back-flow

Plumbing: Backflow Prevention

Vacuum breaker

Backflow Prevention Methods

Air gap

Air Gap

Flood Rim

Air Gap

11-25

Sewage

A backup of raw sewage is cause for:

Immediate closure

Correction of the problem

Thorough cleaning

11-26

Lighting

To prevent lighting from contaminating food, use:

Shatter-resistant light bulbs

Protective covers made of metal mesh or plastic

Shields for heat lamps

11-27

Ventilation

11-28

Ventilation Systems:

If adequate, there will be little buildup of grease and condensation on walls and ceilings

Hoods, fans, guards, and ductwork must not drip onto food or equipment

Hood filters and grease extractors must be cleaned regularly

Hoods and ductwork must be cleaned periodically by professionals

Garbage Disposal

Garbage:

Should be removed from food-preparation areas as quickly as possible to prevent pests and contamination

Should not be carried above or across food-preparation areas.

11-29

Cleaning and Sanitizing


1. True or False: Chemicals can be stored in food preparation areas if they are properly labeled

2. True or False: The temperature of the final sanitizing rinse in a high-temperature dishwashing machine should be 140°F (60°C)

3. True or False: Cleaning reduces the number of microorganisms on a surface to safe levels

4. True or False: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel

5. True or False: Tableware and utensils that have been cleaned and sanitized should be stored at least 2 inches off of the floor

12-2

Cleaning Vs. Sanitizing

Cleaning

Process of removing food and other types of soil from a surface

Sanitizing

Process of reducing the number of microorganisms on a clean surface to safe levels

Surfaces must first be cleaned and rinsed before being sanitized

12-3

Cleaning and Sanitizing Food-Contact Surfaces

Food-contact surfaces must be washed, rinsed, and sanitized:

After each use

Anytime you begin working with another type of food

After a task has been interrupted and the items may have been contaminated

At 4-hour intervals if the items are in constant use

12-4

Apply Your Knowledge: To Sanitize or Not to Sanitize

Jorge has used the same knife to shuck oysters for two hours

Bill finishes deboning chicken and wants to use the same cutting board to fillet fish

Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush

Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m to 12:00 p.m.

Which employee must clean and sanitize the items being used:

12-5

1

2

3

4

Cleaning Agents

Cleaning agents must be: Safe for employee use Stable and noncorrosive

When using them: Follow manufacturers instructions

carefully Never combine cleaners or attempt to

make up cleaning agents Do not substitute one type of detergent

for another unless the intended use is stated clearly on the label

12-6

Cleaning Agents: Detergents

Detergents

Contain surfactants (surface-acting agents)

Allows detergent to penetrate and soften soil

Types

General-purpose detergents (mildly alkaline)

Used to clean fresh soil

Heavy duty detergents (highly alkaline)

Used to remove aged or dried soil, wax, and baked-on grease

12-7

Cleaning Agents: Solvent Cleaners

Solvent Cleaners (Degreasers)

Contain grease dissolving agents

Effective for burned-on grease

Oven doors, backsplashes, and range hoods

Usually only effective at full strength

12-8

Cleaning Agents: Acid Cleaners

Acid Cleaners:

Used on mineral deposits and other soils alkaline cleaners cannot remove

Effective for removing:

Scale in dishwashing machines and steam tables

Rust stains and tarnish on copper and brass

Vary in type and strength based on the cleaner’s purpose

12-9

Cleaning Agents: Abrasive Cleaners

Abrasive Cleaners:

Contain a scouring agent that helps scrub hard-to-remove soil

Effective for removing:

Baked-on food in pots and pans

Soil on floors

Should be used with caution since they can scratch surfaces

12-10

Sanitizing Methods

Surfaces can be sanitized using:

Heat

The water must be at least 171F°(77°C)

Immerse the item for 30 seconds

Chemicals

Chlorine

Iodine

Quats

12-11

Chemical Sanitizing

Food-contact surfaces can be sanitized by:

Immersing them in a specific concentration of sanitizing solution for a specific amount of time

OR

Rinsing, swabbing or spraying them with a specific concentration of sanitizing solution

12-12

Factors Influencing Sanitizer Effectiveness

Concentration

Concentration must be checked frequently with a test kit

Low Concentrations: May fail to sanitize objects

High Concentrations:May be unsafe, leave an odor or bad taste, corrode metals

Change the solution when it is dirty or when the concentration has dropped below the required level

12-13

Factors Influencing Sanitizer Effectiveness

Temperature

Follow the manufacturer’s recommendations for the proper temperature

Contact Time

The sanitizer must make contact with the

object for a specific amount of time

Minimum times differ for each sanitizer

12-14

Machine Dishwashing Temperatures

High-Temperature Machines

Temperature of the final sanitizing rinse must be at least 180°F (82°C)

For stationary rack, single-temperature machines 165°F (74°C)

Chemical-Sanitizing Machines

Follow the temperature guidelines provided by the manufacturer

12-15

Three-Compartment Sinks

Steps for Cleaning and Sanitizing

Rinse, scrapeor soak

1

2 3 4

5

Wash110°F (43°C)

or higher

Rinse Sanitize

Air-Dry

12-16

Apply Your Knowledge: What’s Wrong with This Picture?

12-17

110°F (43°C)

Rinse, scrapeor soak

1 5

Air-Dry

2 3 4

Wash Rinse Sanitize

How many problems can you spot?

Tools For Cleaning

To prevent contamination:

Clean all tools before putting them away

Assign tools for specific tasks

Designate one set of tools for cleaning and another for sanitizing

Use a separate set of cleaning tools for the restroom

12-18

Storing Utensils, Tableware, and Equipment

When storing clean and sanitized tableware and equipment: Store it at least 6” (15cm) off the floor Clean and sanitize drawers and shelves

before items are stored Clean and sanitize trays and carts

used to carry them Store glasses and cups upside down Store flatware and utensils with

handles up Cover equipment food-contact surfaces

until ready for use

12-19

Cleaning Tools and Supplies

Cleaning tools and chemicals

Should be placed in a storage area away from food and food-preparation areas

The storage area should provide:

A utility sink for filling buckets and washing cleaning tools

A floor drain for dumping dirty water

Hooks for hanging mops, brooms, and brushes to allow them to air-dry

12-20

Using Hazardous Materials

Chemicals Only purchase those approved for

use in a restaurant or foodservice establishment

Store them in their original container away from food and food-preparation areas

When transferring them to a new container label it with: The chemical’s name The manufacturer’s name and address A description of potential hazards

Keep MSDS for each chemical

12-21

Integrated Pest Management


1. True or False: A strong oily odor may indicate the presence of cockroaches

2. True or False: The main purpose of an integrated pest management program is to control pests once they have entered the establishment

3. True or False: Stationary equipment should not be covered before applying pesticides since it gives pests a place to hide

4. True or False: Glue traps are used to prevent cockroaches from entering the establishment

5. True or False: Pesticides can be stored in food storage

areas if they are closed tightly and properly labeled13-2

Integrated Pest Management

An Integrated Pest Management (IPM) program:

Uses prevention measures to keep pests

from entering the establishment

Uses control measures to eliminate any pests that get into the establishment

Will be successful if you work closely with a licensed pest control operator (PCO)

13-3

The Three Rules of IPM

The Three Rules of Integrated Pest Management

Deny pests access to the establishment

Deny pests food, water, and shelter

Work with a licensed PCO to eliminate pests that do enter

13-4

Denying Pests Access to the Establishment

To keep pests from entering with deliveries:

Use reputable suppliers

Check deliveries before they enter the establishment

Refuse shipments if you find pests or signs of infestation (egg cases, body parts)

13-5

Denying Pests Access to the Establishment

To keep pests from entering through openings in the building:

Screen windows and vents

Install self-closing devices, door sweeps, and air curtains on doors

Keep exterior openings closed tightly

Fill holes around pipes

Cover drains with grates

Seal cracks in floors, walls, and around equipment

13-6

Denying Pests Food and Shelter

To deny pests food and shelter:

Dispose of garbage quickly

Clean up spills around containers immediately

Keep containers clean and tightly covered

Store recyclables properly

Keep recyclables in pest-proof containers

Keep containers as far away from the building as regulations allow

13-7

Denying Pests Food and Shelter

To deny pests food and shelter: continued

Store food and supplies quickly and properly

Keep them away from walls and at least 6” (15 cm) off the floor

Rotate products so pests cannot settle and breed

Clean the establishment thoroughly

Clean up food and beverage spills immediately

Clean break rooms after use

Keep cleaning tools and supplies clean and dry

13-8

Grounds and Outdoor Dining Areas

To protect outdoor customers from pests:

Mow grass, pull weeds, remove standing water, and pick up litter

Cover outdoor garbage containers

Remove dirty dishes and uneaten food from tables and clean them quickly

Do not allow people to feed wildlife

Locate electronic insect eliminators (“zappers”) away from food and serving areas

Call the PCO to remove hives and nests

13-9

Identifying Pests: Cockroaches

Cockroaches:

Carry bacteria, viruses, and parasite eggs

Live and breed in places that are:

Dark

Moist

Hard-to-clean

If you see them in daylight, you may have a major infestation

Illustration courtesy of Orkin Commercial

13-10

Identifying Pests: Cockroaches

Signs of a cockroach infestation include:

A strong oily odor

Droppings similar to grains of pepper

Capsule shaped egg cases

Brown, dark red, or black

Leathery, smooth, or shiny


13-11

Identifying Pests: Rodents


Signs of a rodent infestation include: Signs of gnawing Droppings

Shiny and black (fresh) Gray (old)

Tracks Nesting materials

Paper, cloth, hair, feathers or grass Holes

In quiet places Near food and water Next to buildings

13-12

How to Choose a PCO

Before choosing a PCO:

Talk to other foodservice managers

Make sure the PCO is licensed or certified

Ask the PCO if they belong to any professional organizations

Ask for proof of insurance

Weigh all factors, not just price

13-13

Working with a Pest Control Operator (PCO)

Your PCO should:

Help you develop an integrated approach to pest management

Stay up-to-date on new equipment and products

Provide prompt service to address problems as they occur

Keep records

13-14

Using and Storing Pesticides

When pesticides will be applied:

Wait until you are closed for business and employees are offsite

Remove food and movable food-contact surfaces

Cover equipment and immovable food-contact surfaces

Afterwards:

Wash, rinse, and sanitize food-contact surfaces

13-15

Using and Storing Pesticides

If pesticides will be stored on the premises:

Keep them in their original containers

Lock them in cabinets away from areas where food is prepared and stored

Store aerosol or pressurized spray cans in a cool place

Dispose of them as per local regulations

Keep corresponding MSDS on the premises

13-16

Food Safety Regulation and Standards


1. True or False: The Food and Drug Administration (FDA)issues food regulations that must be followed by each establishment

2. True or False: Health inspectors are employees of the Centers for Disease Control and Prevention (CDC)

3. True or False: You should ask to accompany the healthinspector during the inspection of your establishment

4. True or False: Critical violations noted during a healthinspection usually must be corrected within one week of the inspection

5. True or False: Establishments can be closed by thehealth department if they find a significant lack of refrigeration

14-2

U.S. Regulatory System for Food

Government control of food is exercised at three levels:

Federal

U.S. Department of Agriculture (USDA)

Food and Drug Administration (FDA)

State

State health departments

Local

City or county health departments

14-3

U.S. Regulatory System for Food: The USDA

The USDA is responsible for inspection and quality grading of:

Meat and meat products

Poultry

Dairy products

Eggs and egg products

Fruit and vegetables shipped across state lines

14-4

U.S. Regulatory System for Food: The FDA

The FDA

Issues the FDA Food Code jointly with the USDA and CDC

Inspects

Foodservice operations that cross state borders (planes, trains, etc.)

Food manufacturers and processors

Ensures food processing plants meet standards of purity, wholesomeness, and labeling requirements

14-5

U.S. Regulatory System for Food: State and Local

State and Local Control

Most food regulations are written at the state level

Each state decides whether to adopt the FDA Food Code or some modified form of it

State regulations may be enforced by state or local (city or county) health departments

Health inspectors from city, county, or state health departments conduct foodservice inspections in most states

14-6

The Inspection Process

Foodservice Inspections

Are required for all establishments

Let the establishment know how well it is following critical food safety practices

Types of Inspections

Traditional inspections

HACCP-based inspections

14-7

The Inspection Process: Steps

Steps in the Inspection Process:

1. Ask the inspector for identification

2. Cooperate Accompany the inspector Answer all questions Instruct employees to cooperate Correct deficiencies quickly if possible

3. Take notes Make note of deficiencies pointed out If you question the inspector’s accuracy

contact his or her supervisor

14-8


Steps in the Inspection Process: continued

4. Keep the relationship professional

5. Be prepared to provide records These will become part of the

public record If a request appears inappropriate,

contact legal counsel or the inspector’s supervisor

14-9



6. Discuss violations and time frames for correction with the inspector Study the inspection report carefully Discuss deficiencies in detail with

the inspector. Make sure you understand: The exact nature of the violation How it impacts food safety How to correct it If the inspector will follow up

Keep the inspection report on file

14-10



7. Follow up Act on all deficiencies noted

Correct critical deficiencies within 48 hours or when indicated

Correct other deficiencies as soon as possible

Determine why deficiencies occurred Evaluate SOPs, the master

cleaning schedule, training Establish new procedures, or

revise existing ones

14-11

Closure

An inspector may close an establishment when there is:

A significant lack of refrigeration

A backup of sewage into the establishment

An emergency, such as a fire or flood

A significant pest infestation

A long interruption of electrical or water service

Clear evidence of a foodborne illness outbreak related to the establishment

14-12

Self-Inspections

Well-managed establishments:

Perform continuous self-inspections

Consider regular inspections only a supplement to self-inspections

The benefits of self-inspections:

Safer food

Improved food quality

Higher inspection scores

A cleaner environment for customers

14-13

Employee Food Safety Training


1. True or False: A major advantage of Web-based foodsafety training is that the content is delivered the same way every time

2. True or False: An employee who receives food safetytraining upon being hired does not require further training

3. True or False: Training videos will be less effective if thetrainer stops them at different points to discuss theconcepts presented

4. True or False: It is important for legal reasons to keeprecords of food safety training conducted at theestablishment

5. True or False: It is the manager’s responsibility to provide employees with food safety training

15-2

Identifying Food Safety Training Needs

A food safety training need:

Is a gap between what employees are required to know to perform their jobs and what they actually know

Can be identified by:

Testing employee’s food safety knowledge

Observing employee’s performance on the job

Surveying employees to identify areas of weakness

15-3

Initial and Ongoing Employee Training

Managers should:

Provide initial and ongoing training for employees

Provide general food safety knowledge to all employees

Provide employees with job specific food safety knowledge

Retrain employees periodically on food safety practices

Keep records of all food safety training conducted at the establishment

15-4

Critical Knowledge for Employees

Employees should receive training in:

Proper personal hygiene

Maintaining health

Personal cleanliness

Proper work attire

Hygienic practices

15-5


Employees should receive training in: continued

Safe Food Preparation

Time-temperature control

Preventing cross-contamination

Handling food safely during:

Preparation and cooking

Holding and cooling

Reheating and service

15-6


Employees should receive training in: continued

Proper cleaning and sanitizing

Procedures for cleaning and sanitizing food-contact surfaces

Safe chemical handling

Procedures for safely handling chemicals used in the establishment

Pest identification and prevention

15-7

Developing a Training Plan

A training plan should list:

Specific learning objectives

Training tools needed for the session

Specific training points that should be covered

Timeframes

15-8

Delivering Training

Methods for Delivering Training One-On-One Training

Advantages: Accounts for the needs of the

individual learner Offers the opportunity to apply

information Allows for immediate feedback

Disadvantages: Effectiveness depends upon the

trainer’s ability

15-9

Delivering Training

Methods for Delivering Training: continued

Group Training

Advantages:

Training is cost-effective

Training is more uniform

Disadvantages:

Effectiveness depends upon the trainer’s ability

Often does not account for the needs of the individual learner

15-10

Delivering Training


Demonstrations

Use the “Tell/Show/Tell/Show” model

Tell them how to do it

Show them how to do it

Have them tell you how to do it

Have them show you how to do it

15-11

Delivering Training


Role-play

When using a role-play:

Keep it simple

Provide employees with detailed instructions

Explain and model the situation before employees begin

15-12

Delivering Training


Job aids

Include:

Written procedures

Checklists

Posters

They can be used:

To train employees

As a reference back on the job

15-13

Delivering Training


Training videos and DVDs

Can be used to:

Introduce information

Reinforce information during the session

Review information at the end of the session

To use them effectively:

Explain to employees what they will learn

Select stopping points to discuss concepts

Ask questions afterwards to reinforce content

15-14

Delivering Training


Technology-Based Training

Advantages:

Consistent delivery and feedback

Learner control

Interactive instruction

Increased practice

Self-paced training

15-15

Delivering Training


Technology-Based Training: continued

Advantages:

Training records are easily created and stored

Training can be delivered anytime, anywhere

Reduced cost

Supports different learning styles

Multilingual training15-16

Delivering Training


Games

To use a game effectively:

Explain how it relates to the information presented

Explain the rules carefully

Play a practice round

Make sure employees do not lose sight of the game’s purpose

Discuss the game after it has finished

15-17

Delivering Training


Case Studies

When conducting case studies:

Provide clear instructions

Point out the case study’s relevance to the content

Make sure employees identify realistic solutions

Carefully facilitate the discussion

15-18

food safety presentation by sersafe

Documents