student workbook - nbed.nb.ca

Student Workbook

Disclaimer The National Food Safety Training Program, Student Workbook, is a practical guide to understanding the principles outlined in the training course. Every effort has been made to ensure that the information contained in this workbook is accurate and complete at the time of printing. However, this document does not constitute a legal interpretation of the requirements of food safety regulations and the author does not provide any such interpretations. We do not accept any liability resulting from compliance or non-compliance with NFSTP and the associated student workbook. Readers should be aware that the author does not monitor or enforce compliance with the contents of this document. Any self-declaration of conformity or certification by a third party stating compliance with the requirements of this document is at the sole responsibility of the individual or company making the statement. It is assumed and intended that consumers will exercise appropriate personal judgement and responsibility and that restaurant owners will create and enforce rules of behaviour and warnings appropriate for their managers, employees, and establishment. All rights reserved. No part of this manual may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the authors. NFSTP is a trademark of the Canadian Restaurant & Foodservices Association. This workbook is based upon the Food Safety Code of Practice and the Food Retail and Food Service Regulation and Code. THIS WORKBOOK IS ONLY TO BE USED IN CONJUNCTION WITH TRAINING FOR THE NFSTP CERTIFICATION EXAM. USE WITH ANY OTHER FOOD SAFETY TRAINING PROGRAM IS STRICTLY FORBIDDEN. CERTIFIED NFSTP TRAINERS HAVE PERMISSION TO REPRODUCE THIS WORKBOOK FOR NFSTP TRAINING WORKSHOPS. Copyright 2011 NFSTP C/o Freeborn & Associates PO Box 96 Thornbury, Ontario N0H 2P0 (888)829-3177 www.nfstp.ca

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NFSTP | Introduction to Food Safety 3

TABLE OF CONTENTS

INTRODUCTION TO FOOD SAFETY .............................................................................................. 4

BIOLOGICAL HAZARDS ................................................................................................................. 11

FOOD SAFETY HAZARDS .............................................................................................................. 24

FACILITIES DESIGN & CONSTRUCTION .................................................................................... 37

EQUIPMENT & UTENSILS ............................................................................................................. 55

CONTROL OF HAZARDS ................................................................................................................ 62

CLEANING & SANITATION ............................................................................................................ 87

PEST CONTROL ............................................................................................................................ 100

EMPLOYEE & VISITOR ILLNESS, INJURY, AND HYGIENE ................................................... 109

EDUCATION AND TRAINING ..................................................................................................... 118

PROGRAM MANAGEMENT ........................................................................................................ 121

APPENDIX - PATHOGENIC ORGANISMS ................................................................................. 128

4 Introduction to Food Safety | NFSTP

Introduction to Food Safety

Welcome to the Canadian Restaurant & Foodservice’s National Food Safety Training Program. This interactive training program is designed to provide food safety training and certification for food handlers in Canada’s diverse foodservice and hospitality industry.

Our Goal To ensure food handlers have the information they require to prepare and serve safe food. The National Food Safety Training Program strives to make it easy for every restaurant owner, manager, and employee to access, understand and ensure customer food safety.

Learning Objectives

1. Canada’s food safety legislation; 2. Working with Health Authorities; 3. Understand the impact of foodborne illness in Canada; 4. Identify the consequences of poor food handling; 5. Understand the benefits of food safety programs; 6. Seven steps to ensuring safe food.

In this session we will explore Canada’s system for developing food safety legislation and how it will impact on your operations. The number of illness’s and their cost to individuals, business and healthcare is staggering. Foodservice operators suffer severe consequences when their business is associated with a foodborne illness outbreak. There are benefits that go beyond food safety in foodservices with proper training and implementation of programs. We recommend seven steps that will help your business improve safe food handling.


Introduction to Food Safety Legislation Food safety legislation in Canada is created at three levels of Government.

Federal At the Federal level the Canadian Food Inspection Agency is responsible for the development of the Food Retail and Food Services (FRFS) Code and regulation. This is not a law - but it is a set of recommendations to provinces and municipalities to help them draft legislation related to food safety.

Provincial At the provincial level governments develop a Health Act (or something equivalent to that). This Health Act provides legislation to cover many areas including food service premises.

Municipal In some cases, particularly in larger cities, you will have local legislation enforced by municipally employed Public Health Inspectors or Environmental Health Officers. You must comply with any provincial and local health authorities in this case.

Federal

Provincial

Municipal


Working with Health Authorities Your Health Authorities are working hard to help you serve safe food. Take advantage of the expert knowledge available to your foodservice operation

Health Inspector's Role Your Public Health Inspector (sometimes called an Environmental Health Officer) has important responsibilities when working with foodservice operators:

• to enforce legislation ensuring the safety of the public; • provide advice and training to help food handlers keep food safe; and • provide a written report identifying any concerns.

Take advantage of the resources they offer.

The Legislation Legislation related to food premises covers:

• The construction, design and facilities • Food handling, preparation and service • Equipment and utensils • Cleaning and Sanitation • Pest Control • Employee and Visitor Illness and Injury • Food Safety Training and Certification • Food Safety Program Management

Inspections Here are some steps to follow during an inspection:

1. Confirm the Inspector's name. 2. Give your complete support. 3. Take note of any suggestions. 4. Provide records as requested. 5. Ask questions about any items on the inspection report. 6. Follow up by addressing any deficiencies.

Complaints Employees should notify the manager if there is a complaint about food safety. Collect the following information if a customer complains about getting sick after eating in your establishment:

• Their name, address, and phone number; • What they ate; • When they ate it (i.e. date and time); • If there were other people in their party.

Take all complaints seriously. Don't give medical advice. Contact the Health Authorities.


Foodborne Illness in Canada

• 11-13 million cases of foodborne illness each year • 39 thousand people hospitalized • 600 deaths • $2 billion expense for our healthcare system • The average person gets sick from food 15 times in their life

Most cases of the "24-hour flu" are in fact foodborne illness. You might ask, "If foodborne illness is so common, why don't we hear about it more often from our customers, in the news or from health authorities?" Only 1 in 10 cases of foodborne illness is reported to health care authorities. Since most cases go undiagnosed, they are not tracked or reported. Therefore, foodborne illness has been largely overlooked in the past.

High Risk Populations Perhaps you, or someone you know, have a young child or older family member. It is hard to accept that improper preparation of food could cause them serious, lifelong illness or even worse -death!

Infants & Preschoolers Very young children have not developed their immune system enough to fight some foodborne illnesses. This can result in permanent damage to their organs or death.

Pregnant Women Women can become very sick and lose their baby if they become ill from food during pregnancy.

Old People As people age their immune system can weaken, leaving them less able to fight off illness.

Sick People When people are sick their immune system is already working hard and the additional stress of foodborne illness can be very serious.

People on Medications Medications such as antibiotics or others that affect the immune system can make people more vulnerable to foodborne illness.


The Cost of Poor Food Handling Your foodservice operation could face:

$ Legal costs $ Increased insurance & other operating costs $ Lost customers $ Closed businesses $ Staff turnover $ Bankruptcy $ Lost jobs

Increased sampling and testing of food products, DNA fingerprinting of "illness-causing" bacteria, and high-profile food and waterborne illnesses in Canada and the United States have placed a spotlight on foodborne illness. Governments and consumer groups are now requiring farmers, food processors, retailers and foodservice operators to increase their diligence around the management of food safety.

Benefits of Food Safety Programs

Help reduce the risk of foodborne illness Reduce illness related employee absence Improve employee pride in the operation Certification provides greater employment opportunities Help prevent the loss of business reputation Give customers greater confidence The good news is foodborne illness and its associated results are preventable. This food safety training and certification is a practical tool for foodservice operators who want to manage these food safety risks and help protect their customers.

Seven Steps to Food Safety Ensuring safe food requires that you use the information you learn during this training when you return to work. These seven steps can help you implement safe food handling practices at your foodservice operation. Review the seven steps below to learn more about the process.

1. Food Safety Education Start by completing the NFSTP training and certification program. This will help you understand why certain practices are important, what needs to be done to keep food safe and how you can improve safe food handling.

2. Take Notes As you progress through the training take notes about what must be done to keep food safe in your operation. Ask yourself, "What am I learning that we are not doing in our operation?"


3. Self Audit Go back to your foodservice operation and do a 'self audit'. Find out if your foodservice is doing everything required to keep the food safe.

4. Make a List Make a list of items that need to be changed to improve your food handling. Be sure to include every part of your business from purchasing to how your staff serves the food and everything in between.

5. Action Plan Create an action plan that will ensure all missing food safety practices are put in place over a specific period of time. The plan might include the development and implementation of record keeping systems, standards, procedures and policies.

6. Involve Your Team Talk to your team about what needs to be changed. Explain why it is important to practice food safety and how they can help. You may need to do some specific training to help each person understand how to perform the new job responsibilities.

7. Implement Put your plan in to action. Review it every three or four weeks to determine if any changes in equipment, facilities, people, menu items or external services have created new risks that need to be managed.

Summary

1. Follow the laws related to food safety. 2. Health Authorities will work with you. 3. Foodborne illness is costly to our society. 4. Poor food handling has serious consequences for your business. 5. Implementing food safety programs offer benefits to your foodservice. 6. You can start by taking seven steps to ensuring safe food.


Intro to Food Safety Quiz 1. What two levels of government create laws that affect food safety in food service premises?

[ ] Federal and Provincial. [ ] Federal and Municipal.

[ ] Provincial and Municipal. [ ] None of the above.

2. How many Canadians get sick from foodborne illness each year?

[ ] 11 to 13 million [ ] 850 thousand to 1 million

[ ] 85 to 90 million [ ] 600

3. Health inspectors must enforce the law.

[ ] True [ ] False

4. Select all of the types of people who are high risk from foodborne illness.

[ ] The elderly [ ] The very young

[ ] Middle age adults [ ] College age students

[ ] Pregnant women [ ] People who are already sick

5. Which of the following is correct?

[ ] Safe food handling benefits

employees.

[ ] Safe food handling benefits customers.

[ ] Safe food handling benefits foodservice

businesses.

[ ] All of the above.

NFSTP | Biological Hazards 11

Biological Hazards

Micro-organisms that affect food safety

Our Goal To help you understand what micro-organisms are and how they affect food so that you learn how to keep food safe. The purpose of any food safety management program is to prevent, eliminate or reduce food safety hazards to safe levels in order to protect the public.

Learning Objectives

1. Define a micro-organism; 2. Understand their effects on food and people; 3. Identify different types of micro-organisms; and 4. Understand how they cause illness.

What is a micro-organism?

• Micro means tiny • Organism means living creature • Micro-organisms are so small you can’t see them without a microscope.

Effects of Micro-organisms Micro-organisms are everywhere: in the air we breathe, the water we drink, the surfaces we touch and the food we eat. Fortunately, most micro-organisms are not harmful - they may be present in food but they cause no ill effects.

Inert Inert means the micro-organism does not react to the environment - so it is harmless. In this instance we are concerned with the micro-organism not reacting with people or food

12 Biological Hazards | NFSTP

Beneficial Some micro-organisms are important to our health and the production of food. For example, we need some bacteria in our intestines to help digest food. Other micro-organisms are required to make food such as yeast for baking, beer and wine production or mould such as Penicillium roqueforti used for making Roquefort cheese.

Spoilage Some micro organisms will make food taste, smell or look bad (i.e. slime-producing bacteria, moulds etc.) These will make the food unfit for consumption but will not necessarily make you sick.

Pathogens Pathogens will make you sick and can possibly kill you, but will not necessarily make food taste or smell bad. Some examples of pathogens you may have heard of include E. coli O157:H7 (sometimes called hamburger disease). Salmonella often found in poultry. The picture below is Salmonella bacteria invading human cells.


Types of Micro-organisms Micro-organisms can be grouped as:

• Bacteria • Viruses • Parasites • Protozoa • Fungi – yeasts and moulds • Prions

These hazards are called "biological" hazards because they are living organisms that can grow. They include parasites, prions, viruses, bacteria and moulds and individually are so tiny you require a microscope to view them. For example, several million bacteria can fit on the head of a pin. Because these organisms are so small, they can hitch a ride on everything from dust particles in the air to our clothes, hands, face and footwear. For this reason they can spread very quickly throughout a foodservice operation from an insect to a cutting board, from the cutting board to a food product, from the food product to the customer.

Bacteria The first category of micro-organisms called Bacteria. They are found all around us. There are typically 40 million bacterial cells in a gram of soil and a million bacterial cells in a millilitre of fresh water! Bacteria are the most common cause of foodborne illness.

Bacterial Growth Bacteria grow by cell division. Under ideal conditions, bacteria can double in numbers every 10 - 20 minutes. At the end of four hours, 20 bacteria can become 1,310,720 bacteria!

Effect of Temperature

Freezing will not necessarily kill bacteria.

Some bacterial toxins are not destroyed by heat.

'Cooking' bacteria to a high enough temperature for a period of time will kill or inactivate them.

Keeping bacteria out of the temperature danger zone, 4°C (40°F) to 60°C (140°F) will minimize their growth.


Bacterial Toxins Some foodborne illnesses are caused by toxins which are excreted by the cell as the bacterium grows. These toxins can make people sick even when the bacteria that produced them have been killed. Symptoms can appear from 1 to 6 hours after eating the food contaminated with the toxins. Some bacteria that produce toxins in food are:

Clostridium botulinum

Clostridium perfringens

Staphylococcus aureus

Bacillus cereus Finally, some bacterial toxins are resistant to high heat which means even cooking may not make food safe.

Spores Some bacteria can form protective spores. This helps the bacteria survive in poor conditions such as high heat or low moisture. It is important to know this because you may not kill all the bacteria by cooking to proper temperatures - some may become dormant. Once back in the danger zone the spores will become living bacteria and begin multiplying again.


FATTOM There are several conditions in our work place that can affect the growth of harmful germs. By knowing more about these conditions we can eliminate some germs or, at least, reduce them to a safe level for our customers.

Food Just like people most micro-organisms require food to live. Bacteria like proteins, but some will grow well on Cooked Vegetables, Rice, Baked Potatoes, Sliced Melons, Sprouts, Garlic & Oil as well. Keep in mind that some of the food you purchase will have bacteria on it when you receive it. That is why food handling is so important to eliminate any dangerous germs.

Acidity The pH scale measures acidity with the smaller numbers being the most acid; 7 being neutral (like pure water) and numbers above 7 being basic or alkaline. Most pathogenic bacteria like slightly acidic foods with a pH ranging from 4.6 to 7.5. Chicken, milk and egg yolks all fall in this range. Examples of foods that are high in acid include strawberries, lemon juice, and vinegar. These make the environment less favourable for bacterial growth.

Temperature Different types of bacteria have different ideal temperatures for growth. Most pathogens grow well between 4°C (40°F) to 60°C (140°F). Some bacteria will grow outside of the temperature danger zone. For example, heating food may not kill bacteria and refrigeration may only slow their growth. It is important to keep food outside of the temperature danger zone as much as possible to minimize bacterial growth.

Time Bacteria need time to multiply. They can double their number every 10 to 20 minutes which means 1 bacterium can turn into 64 with 2 hours! Some foodborne illnesses can be caused by as few as 5 living bacteria so limiting the time food is in the temperature danger zone is critical. When preparing food the time spent at receiving, preparation and cooking all add up and if they total more than two hours the risk is high someone could get sick. Four hours is the maximum accumulated time food can spend in the temperature danger zone.


Oxygen Most bacteria need oxygen to grow. However, some prefer an environment without oxygen.

Aerobic - needs oxygen

Anaerobic - grows in the absence of oxygen

Facultative - can grow with or without oxygen Foil wrapped baked potatoes, cooked rice and home-made garlic and oil mixtures will support bacteria that grow without oxygen.

Moisture Bacteria grow well in foods that have high moisture content - or ‘available water’. Available water (aw) is measured on a scale of 0 to 1.0. Most potentially hazardous foods have .86 available water or higher. Examples include meat, fish, poultry, dairy, fruits and vegetables . Drying foods can lower the risk of bacterial multiplication. This also means that adding water to dried foods can make them a perfect place for bacteria to grow. For example, dry rice grains don't have enough moisture for bacteria to multiply but when you add the rice to water it will support bacterial growth.

Controlling Growth

Some environmental factors help minimize growth.

Increased acidity and lowering moisture helps; but

The best control is reduced time in the temperature danger zone.


Viruses These are the smallest of all the microorganisms. They must invade a living organism such as a person, animal or bacterial cell to grow and survive. Unlike bacteria and moulds, viruses cannot multiply in food. However, they are important because they can be transported on food. For instance, a food handler or server with hepatitis or a viral diarrhea can spread the viruses to the food served or to food contact surfaces, infecting the customer and thus resulting in foodborne illness. Some viruses can survive freezing and normal cooking temperatures. Examples of viruses commonly transmitted in food:

Norovirus (also called Norwalk virus)

Rotavirus

Hepatitis A & E

Viral Reproduction

A virus (shown in blue) lands on a human cell and injects its DNA. Viruses use the cell’s DNA to make viral DNA. The viral DNA makes more viruses. Eventually the cell wall bursts sending out viruses to infect other cells. Viruses can multiply even faster than bacteria in this manner.


Parasites Parasites are small organisms that live in animals or humans.

Need a host to survive

Very difficult to get rid of once one is in your body

Can be single or multi-celled

Can come from a number of sources, including: – meat, – seafood, – water, – infected food handlers

Types of Parasites Common parasites in food include:

Anisakis from infected fish (see picture) used for sushi and sashimi

Trichinella from infected meat usually from wild game and pork Cooking to 70 °C (158 °F) will kill the parasites. Freezing to −20 °C (−4 °F) for 7 or more days will kill Anisakis larvae.

Protozoa Unclean water can contain protozoa, Cryptosporidium or Cyclospora, which can cause foodborne illness in humans. Infections occur when this water is used to irrigate or wash fruits or vegetables that may not be fully cooked before consumption.

These are single cell organisms

Most are too small to see without microscope

They are found in water, soil and in food contaminated by food handlers

Boiling water will eliminate them

Good hygiene including proper hand washing will help prevent infections

Types of Protozoa

Giardia lamblia is a frequent cause if infection from contaminated water

Cryptosporidium also found in water supplies

Cyclospora cayetanensis found in contaminated water used to water crops (cases include imported raspberries)

Toxoplasma found in cats and dangerous to pregnant women and infants


Fungi Most people are familiar with how moulds can spoil food. Moulds are often visible to the naked eye as fuzzy or powdery patches. They like wet conditions and can grow at refrigeration temperatures. Some moulds can produce a toxin in the food that will make people sick. Moulds have invisible filaments that can reach down into the product and inject a toxin as much as two inches below the surface of the product. Therefore, it is wise to remove at least two inches of the product from where it has come in contact with the mould. Moulds need oxygen to breathe and will not grow in vacuum packed products, as long as the package is sealed and the vacuum remains intact.

This includes moulds and yeasts

Often can be seen as fuzzy patches on food

Moulds prefer moist environments

Can grow at refrigerated temperatures

Require oxygen to grow

Some produce toxins that can contaminate food

Toxins can penetrate foods to a depth of 5 cm or 2 inches (deeper in soft cheeses and liquids)

Remove at least 5 cm (2 inches) of food that has mould

It is highly recommended to discard food with mould

This diagram illustrates how mould grows and reproduces on food. Note the root like filaments that can produce toxins in food. Spores spread mould much like seeds from a plant.


Prions Mad Cow Disease or Bovine Spongiform Encephalopathy (BSE) in cattle has been strongly linked to a disease in humans called new variant Creutzfeldt-Jakob disease (nvCJD) through small proteins called prions. These prions cause a deadly brain disease in cattle and humans. Eating some parts of cattle, such as brain tissue from an infected animal may cause a type of nvCJD in humans. While BSE has recently been detected in North America, both Canada and the U.S. actively monitor for the disease and have programs in place to prevent specified risk materials from getting into the food chain.

Smaller than viruses

Made up only of protein

“Mad cow disease” is believed to be caused by prions

Creutzfeldt-Jacob disease (CJD) may be a human version of this fatal disease caused by eating beef from infected cattle

Special laws in Canada have been put into place to help prevent cattle from becoming infected

It is important to purchase beef products from approved (government inspected) suppliers


How Micro-organisms Make Us Sick Micro-organisms can make people sick in three different ways. Most of these illnesses only last a few days. However, some can lead to more serious illness such as meningitis, arthritis and kidney failure.

Foodborne Infections A 'foodborne infection' happens when the food that is eaten has living bacteria on it. The live bacteria get into our stomachs and intestines where they continue to multiply and cause us to become ill. Illness can be caused by a few bacteria. For example 15-20 Salmonella bacteria can cause illness in people. Infection usually takes 12 to 48 hours to develop in people. This is called the incubation period. Symptoms are often fever, headache, nausea, vomiting, cramps, and dehydration. In some cases the illness can cause death especially among high risk groups like infants, the elderly, pregnant women and people already sick with other illnesses.

Intoxications A 'foodborne intoxication' (sometimes called food poisoning) happens when the food is contaminated with toxins produced by bacteria. Even though the bacteria may be killed during cooking the toxins they produced remain in the food and make people sick. An example is Staphylococcus aureus bacteria which are often found in sores, pimples, our nose and throat. This bacteria can get into food where it produces toxins (poisons). Intoxication usually happens quickly - 1 to 8 hours to develop in people after eating the contaminated food. This is called the incubation period. The most common symptoms are nausea, vomiting, retching and abdominal cramping. In some cases the illness can cause death especially among high risk groups like infants, the elderly, pregnant women and people already sick with other illnesses.

Toxin-mediated Infections A 'toxin-mediated infection' happens when the food that is eaten has living bacteria on it and these bacteria also produce toxins. The live bacteria get into our stomachs and intestines where they continue to multiply and cause us to become ill. Their toxins add to our illness. This illness is a combination of both an infection and intoxication.

Summary A micro-organism is a tiny living creature Examples include bacteria, viruses, parasites, protozoa, and fungi These organisms can contaminate food making it unsafe to eat If the micro-organisms, or toxins they may produce, are consumed people can become very sick

& even die


Biological Hazards Quiz 1. Bacteria grow well in foods with: [ ] high acidity [ ] low acidity [ ] high alkalinity [ ] low alkalinity 2. You can see micro organisms if you look very closely. [ ] True [ ] False 3. We reviewed 6 types of micro-organisms. What are there names? [ ] bacteria, parasites, protozoa, fungi, prions, vitals [ ] bacteria, viruses, parasites, protozoa, fungi, lymphocytes [ ] bacteria, parasites, protozoa, fungi, prions, viruses [ ] bacteria, parasites, protons, fungi, prions, viruses 4. A toxin-mediated infection occurs when live bacteria are eaten and they produce toxins in the

small intestine. [ ] True [ ] False 5. Food bourne intoxication refers to: [ ] eating foods with toxins [ ]eating foods with live bacteria [ ] eating foods with parasites [ ] eating foods with protozoa 6. Viruses: [ ] can divide every 10 to 20 minutes [ ] are the smallest of the living micro-organisms [ ] can be seen as fuzzy patches on fruit [ ] cause 'mad cow disease' 7. Which parasite is a concern for sushi and sashimi? [ ] Trichinella [ ] Ascariasis [ ] Taenia saginata [ ] Anisakis 8. Cats can carry a protozoa called toxoplasma. This is most dangerous to which group of people. [ ] pregnant women [ ] elderly men [ ] school age children [ ] middle-age men


9. Fungi that cause mould growth on foods may produce toxins. [ ] True [ ] False 10. Bacteria that cause an infection can be killed by: [ ] heating the food to a high temperature [ ] freezing food [ ] holding food at room temperature [ ] removing 2 inches from the visibly spoiled area

24 Food Safety Hazards | NFSTP

Food Safety Hazards

Chemical, Physical, Allergens

Our Goal Our goal is to understand chemical, physical and allergen hazards that can cause food to become unsafe in order to prevent contamination.

Learning Objectives

1. Identify chemical, physical and allergen hazards

2. Explain how food can become contaminated

3. Learn how to prevent, eliminate or reduce contamination to a safe level

Chemical Contamination Food can become contaminated before it arrives at your foodservice operation and it can be contaminated with chemicals used in foodservice operations.

Agricultural Chemicals Sources include:

pesticides

antibiotics

herbicides

fertilizers To prevent this type of contamination:

Use a professional, licensed pest control operator.

Ask suppliers to demonstrate that programs are in place to prevent the contamination of the product with these chemicals.

Ask to see Certificates of Analysis.

Choose HACCP recognized suppliers.

NFSTP | Food Safety Hazards 25

Industrial & Cleaning Chemicals Sources include:

cleaners

sanitizers

non-food grade equipment lubricants

ammonia from refrigeration To prevent this type of contamination:

Keep chemicals including cleaners & sanitizers away from food.

Properly label containers with chemicals following the Workplace Hazardous Materials Information System (WHMIS). Follow manufacturers' directions for use and storage.

Properly clean, rinse and sanitize food contact surfaces

Use food grade lubricants for equipment.

Follow an equipment maintenance program.


Toxic Metals Sources include:

metal utensils for preparation & serving food

pots and pans

metal storage containers

damaged enamelled containers and utensils

pewter (contains lead)

copper water pipes attached to pop machines To prevent this type of contamination:

Use only food grade equipment and utensils that are approved for professional use. Look for an NSF or equivalent certification.

Use food grade plastic containers for high acid foods like citrus or tomato sauces and juices.

Do not use enamelled or pewter utensils or equipment.

Have carbonated beverage dispensers professionally installed using a backflow prevention device.


Natural Occurring Toxins Sources include:

seafood toxins

plant toxins

mould To prevent this type of contamination:

Purchase seafood from approved suppliers that are inspected by health authorities.

Do not pick plants or mushrooms for use in foodservice.

Do not receive mouldy food and dispose of food that becomes mouldy.

Ask suppliers to demonstrate that programs are in place to prevent the contamination of the product with these chemicals.

Ask to see Certificates of Analysis.


Preservatives Sources include:

sulphites for preserving wine, dried fruit & potatoes

nitrites used for the "curing of meat" because it prevents bacterial growth and gives the product a desirable dark red colour

other preservatives To prevent this type of contamination:

Follow manufacturers' directions for use and storage.

Include in your allergen awareness program.

Purchase foods containing preservatives from approved suppliers that are inspected by health authorities.



Physical Contamination Physical hazards include things in food that can cause choking or internal injury to customers. They are any foreign material present in the food product that is not a part of the recipe. Foodservice operators should always be watching for possible physical hazards that could contaminate the product. Check all foods at receiving. Prevention and detection of physical hazards should be addressed as part of your HACCP plan.

Glass Sources include:

light bulbs and fixtures

unprotected windows

jars

drinking glasses

eye glasses

bottles

plates

equipment gauge covers

Wood Sources include:

toothpicks

crates

pallets

twigs from fields

buildings

Stones Sources include:

fields

buildings

Hair, Fingernails, Bandages People are the source of these contaminants.

Metal Sources include:

machinery (i.e. meat grinders)

equipment (i.e. can openers)

wire

needles in meat products

jewellery

box cutters

staples in boxes

Bones Sources include:

improper processing at processing plants

fish

chicken

other foods that are de-boned

Plastic Sources include:

ingredient bags

gloves

contact lenses

plastic aprons bread tags


Allergens Customers can sometimes have adverse reactions to food. Some of these reactions cause a range of discomfort and others can cause death. From a food safety perspective, foodservice operators are most concerned about food allergies and anaphylaxis, which can be life threatening.

Food Intolerance Food intolerance does not involve an immune system response. For example, lactose intolerance is the inability to digest dairy products. Consumers can also have intolerant reactions to sulphites that are present in wine, glazed fruits, dried fruit, grapes, candy bars etc. A food intolerance can cause severe discomfort, but is not life threatening.

Food Allergies Reaction to food protein such as egg whites, wheat and other gluten products cause allergic reactions. Food allergies may affect only certain organs of the body. Allergic reactions:

Affect 1-2% of adults and 4-6% of children

May occur within minutes or take 1-2 hours

Can range from mild to severe and may be life threatening

Can become more severe with repeated exposure

Anaphylaxis Anaphylaxis is the most extreme type of allergic reaction, and can result in the shutdown of major organs. It is an immune system response to food protein. Peanuts, peanut products, and shellfish can cause extremely serious anaphylactic reactions. It can affect all organs in the body including:

Respiratory system

Cardiovascular system

Central nervous system In the most severe cases, symptoms such as respiratory failure, coma and/or heart failure can occur. 1/1000th of a peanut can cause death in an individual with an allergy to peanuts.

Symptoms Symptoms of allergic reactions include:

swelling, of the eyelids, face, lips, and tongue

eczema, hives

itching of the mouth, throat, eyes, skin

nausea, vomiting, diarrhea, stomach cramps, or abdominal pain

runny nose or nasal congestion

wheezing, scratchy throat, shortness of breath, or difficulty swallowing

Anaphylaxis: a severe, whole-body allergic reaction that can result in death


Source of Allergens Allergens present a hazard when they are present in food but the allergic individual is not aware that they are there. The only way for allergic individuals to avoid allergic reactions is to avoid food that contains the allergen. Allergic individuals read labels and will typically ask about the ingredient they are allergic to in restaurants.

Food ingredients

Mixing leftovers from different recipes

Improper clean-up

Cross-contamination by the allergen (equipment or utensils)

Incorrect information given to consumer

Common Allergens Priority Allergen List - this list accounts for 90-95% of all food allergies, but there are more than 200 known food allergies and any food protein can potentially cause an allergic reaction.

1. Peanuts 2. Tree nuts 3. Sesame seeds 4. Milk 5. Eggs 6. Fish

7. Crustaceans and shellfish 8. Soy 9. Wheat 10. Mustard 11. Sulphites

Protecting Customers

Review and identify all allergens in your recipes

Require suppliers to provide ingredient component lists for products used in recipes

Update your recipes whenever there are changes

Keep the recipe binder available

Write a clear policy on providing allergen information including who will be responsible

Inform and train employees about allergens and how to handle inquiries

Have staff ask customers if they have any food allergies or sensitivities

Include a brief note on your menu encouraging ingredient inquiries

If in doubt be honest with customers and suggest an alternative item

Establish an emergency policy to ensure customers get immediate medical attention if they suffer an allergic reaction


How Food Becomes Contaminated We have learned that food can be contaminated by biological, chemical and physical hazards; and for people with allergies some allergens can represent serious contamination. In order to prevent foodborne illness we must clearly understand how contaminants can get onto the food. Then we will be able to identify circumstances that threaten the safety of food and prevent, reduce or eliminate hazards.

Contamination Contamination can be a result of:

• time-temperature abuse; • cross contamination; • poor foodhandler hygiene.

Time-Temperature Abuse If food is left for too long at temperatures that allow micro-organisms to multiply it will become unsafe. Situations that could lead to problems include:

food that is received at unsafe temperatures

food stored at the wrong temperature

food being left out for too long during preparation

food that is not cooked to high enough temperatures to kill micro-organisms

food that is not held at correct temperatures before serving

leftover foods that are not cooled fast enough

leftover foods that are not re-heated fast enough

food that is not transported at safe temperatures

Cross Contamination Cross contamination happens when contaminants are spread by people, equipment, pests, or other foods. Situations that could lead to problems include:

foodhandlers not washing their hands between the preparation of different foods

not cleaning and sanitizing food equipment after each use

permitting potentially hazardous foods to come into contact with or drip on other food

not cleaning and sanitizing wiping cloths between uses

pests, such as insects or rodents, coming in contact with food or food equipment

dirt and dust falling onto food


Poor Foodhandler Hygiene Poor foodhandler hygiene can result in contaminants spreading to food by people. Situations that could lead to problems include:

coming to work when ill

sneezing or coughing on food or food equipment

having exposed cuts or sores that could come into contact with food

not washing hands when they become contaminated


Keeping Food Safe We have identified several types of contamination that can make food unsafe. We also learned how contaminants can get onto the food. Now we want to explain how to prevent contaminants from getting onto the food; eliminate contaminants that do get onto food; or reduce to a safe level any contaminants. In order to make food safe and keep it safe every foodservice operation must follow practices related to the steps below. Throughout the rest of the course we will focus in more detail on each of these areas.

Facilities The first step is to have a facility that is designed for the safe preparation of food. Things to consider include:

construction and layout

walls, ceilings and floors

stairway or mezzanines over food service areas

utilities - lighting, ventilation, plumbing, water and sewer

waste management

hand wash stations

restrooms and change rooms

janitorial facilities

storage areas

Flow of Food The second step is to determine how to control hazards following the flow of food through your establishment. Things to consider here include:

1. purchasing from approved suppliers 2. inspection of food at receiving 3. storage of food, supplies and chemicals 4. proper methods of thawing food 5. cooking food to correct internal temperatures 6. holding hot or cold food safely 7. safe cooling of food 8. reheating food 9. service of food 10. food distribution

Equipment Having the right equipment and utensils are essential to the production of safe food. Things to consider here include:

equipment location

design

maintenance

calibration


Cleaning & Sanitation Safe food preparation relies on a clean environment with properly sanitized equipment. Things to consider here include:

a cleaning program that includes the facility and all the equipment

procedures for cleaning and sanitizing food contact surfaces

policies for the use of single service utensils and containers

safe use of wiping cloths to prevent cross-contamination

general housekeeping and maintenance schedules

Pest Control Pests can carry serious contaminants and can not be permitted in foodservice operations. Considerations here include:

working with a certified pest control company

preventing access by pests such as rodents and insects

getting rid of pests if they get into your facility

documentation of your pest control program

Employee Health & Hygiene To prepare food safely foodhandlers must be healthy and clean. Things to consider here include:

preventing employees from working when ill

covering cuts and wearing gloves to prevent contamination of food and equipment

employee hygiene including proper and frequent hand washing

policies to prevent contamination from visitors to foodservice preparation areas

Training Ensuring every employee understands their role in keeping food safe requires education and training. Two areas to consider are:

supervisory and operator training

job specific foodhandler training Operators need to understand all areas of the business that can have an impact on the safety of food being prepared. Some employees may not require as extensive an understanding of food safety practices. For example, you may design specific food safety training for employees who wash dishes. Do not underestimate your employee – most can benefit from and successfully complete a program like NFSTP!

Food Safety Programs A Hazard Analysis Critical Control Point (HACCP) food safety system is an example of a proven, risk based program. With any food safety program the following elements must be considered:

identifying potential risks in the flow of food

writing procedures that will prevent, eliminate or reduce contamination to a safe level

developing a record keeping system to monitor the program

training employees to follow the program's procedures


Foodborne Illness Complaints Customers sometimes complain that they have become ill from eating food in foodservice operations. Your operation may or may not be responsible for the illness but always take these complaints seriously. Time is very important in determining the cause of food borne illness so you must investigate immediately. Click on the steps below to learn what you should do if you get a complaint.

Collect Information Collect the following information:

Person's name, address and telephone number;

List of the foods that were consumed;

Date they ate the food;

Did they wait to eat the food (i.e. take out);

How long before symptoms started;

What are the symptoms of the illness;

Has a doctor confirmed the illness and if so what was the diagnosis;

Have the public health authorities been contacted.

Notify the Health Authorities You can notify public health authorities or suggest the customer notify the authorities. It is important for the authorities to take a full history of the complaint to identify all possible causes of the problem. Health Authorities may also require the customer to get a medical diagnosis if one has not already been done.

Investigate the Complaint

Determine which foods may have been involved;

Determine which staff might be involved (could be a human carrier of the pathogen);

Remove any suspected food from service and label it clearly so it does not end up back in production;

Keep it refrigerated and covered for testing by the health authorities.

Check to see if other similar complaints have been received.

Are similar foods implicated?

Work with Authorities Work with health authorities to determine if your suppliers have received other complaints about their products.


Summary Chemicals can make food unsafe Physical contaminants can cause serious internal injuries and choking Some people have allergies to food that, if eaten, could cause serious illness or death Contaminants can get onto food or grow on food Following food safety practices will help reduce the risk of contamination

Food Safety Hazards Quiz 1. There are 4 types of hazards that can make food unsafe. Please enter one of them in the space

below: Answer:____________________________________________________________________ 2. The best way to prevent contamination from pesticides is to: [ ] Hire a professional, licensed pest control company [ ] Put the pesticides close to the walls in the kitchen [ ] Train your employees to use pesticides safely [ ] Provide Material Safety Data Sheets for all pesticides 3. Check all of the following items that are examples of chemical contaminants. [ ] cleaners [ ] sanitizers [ ] preservatives [ ] glass [ ] anaphylaxis [ ] seafood toxins 4. A fish bone is an example of a physical contaminant. [ ] True [ ] False 5. Check all of the following that are examples of physical contaminants. [ ] glass [ ] bread tags [ ] jewellery [ ] nitrites [ ] E.coli [ ] toothpicks 6. A food intolerance is the same as a food allergy. [ ] True [ ] False 7. Check all of the following foods that are included in the most common allergens. [ ] Peanuts [ ] Milk and milk products [ ] Fresh melons [ ] Fish [ ] Potatoes [ ] Eggs and products containing eggs [ ] Shellfish


8. Which of the following is an example of Cross Contamination? [ ] Receiving foods at unsafe temperatures. [ ] Not cleaning and sanitizing cutting boards and knives between preparation of different foods. [ ] Not cooking food to high enough temperatures to kill micro-organisms. [ ] Coming to work when ill.

9. Which of the following is an example of Poor Foodhandler Hygiene? [ ] Receiving foods at unsafe temperatures. [ ] Not cleaning and sanitizing cutting boards and knives between preparation of different foods. [ ] Not cooking food to high enough temperatures to kill micro-organisms. [ ] Coming to work when ill.

10. Which of the following is an example of Time-Temperature Abuse? [ ] Sneezing or coughing on food or food preparation equipment. [ ] Not cleaning and sanitizing cutting boards and knives between preparation of different foods. [ ] Not cooking food to high enough temperatures to kill micro-organisms. [ ] Coming to work when ill.

NFSTP | Facilities Design & Construction 37

Facilities Design & Construction

Creating a Safe Food Environment

Our Goals To provide information that can be used to ensure your facilities are safe for the preparation of food. To help guide decisions for the design and construction of new operations; and renovation of existing foodservice operations.

Learning Objectives To provide information about:

1. Layout and construction of facilities 2. Walls & Ceilings 3. Floors 4. Stairs, catwalks and mezzanines 5. Utilities - lighting, ventilation, plumbing, water supply and sewage 6. Food waste and garbage 7. Hand washing stations 8. Restroom facilities 9. Janitorial facilities 10. Storage areas

Building Design & Construction A foodservice building must be constructed and located to meet:

Local building ordinances;

Public Health regulations;

Fire and safety regulations; and

Approved construction standards for use in the area. Construction and location is important in providing a barrier against surrounding environmental hazards/contaminants. Selecting building construction materials specifically designed for commercial food premises can reduce the chance of contamination.

Building Location

It is important that the site is free from any hazardous conditions.

Conditions such as dust, foul odours, smoke, pest infestation and airborne hazards can lead to contamination.

Foodservices should be away from offensive/hazardous industry such as waste disposal facilities.

38 Facilities Design & Construction | NFSTP

Renovation If you plan on construction or alterations/renovations, be sure to consult the local regulatory authority. Many jurisdictions require plans for new construction, alterations and extensive remodeling to be approved by the local Health Department or regulatory agency.

Design Consult an expert in the area of commercial materials and/or products available for the foodservice industry.

The design and layout of facilities should provide a safe food environment in which work can be done effectively.

Ensure the materials selected are easily cleaned and maintained.

Facility materials must be resistant to excess moisture, temperature fluctuations and constant traffic flow.

Pest Control

Eliminating pests from a facility can be difficult.

Pests can spread disease, damage food, supplies and facilities.

The building must be constructed in a way that helps prevent the entrance of pests such as insects and rodents.

Equipment

Equipment location should allow for safe access during use.

It should be designed and constructed to be durable under normal use and conditions.

Must comply with international sanitation standards.

International sanitation standards include NSF International (NSFI), Underwriters' Laboratories of Canada (ULC) and Canadian Standards Association (CSA).


Facility Layout Non-food preparation areas (i.e. dishwashing area) should be reasonably separated from the food preparation areas. Facility layout should be designed in one direction following the flow of food.

If you’re not currently following flow-of-food production then change food preparation to avoid cross contamination.

Develop a diagram of the flow-of-food and identify areas of potential cross-contamination.

Rearrange equipment and food preparation tasks to eliminate the potential cross-contamination.

Separate

There should be an area for handling, storing, cleaning, and preparing raw food ingredients.

This area should be separate from the cooked, ready-to-eat food display, handling, and serving areas.

Non-food Preparation Areas

Non-food preparation areas or activities, such as cleaning supplies and chemical storage areas, should be separated from food preparation areas.

All cleaning supplies and chemicals should be stored in a separate, locked, dry and well-lit area.


Walls & Ceilings Wall and ceiling surfaces in the food preparation, storage and ware-washing area must be constructed of materials that resist the growth of micro organisms and allow for continuous washing. Peeling, flaking or chipped paint from walls or ceilings could pose a physical hazard by contaminating the food product. If the walls are cracked and/or porous, this could result in ineffective cleaning and a place where bacteria can grow. Wall and ceiling surfaces should be constructed of hard, smooth, non-absorbent, light coloured materials, which are easily cleaned. Such materials include tile, plaster, sealed brick and stainless steel. Ceilings should be white to reflect light.

Wall & Floor Joints All wall and floor joints should be tight and sealed or coved. Coving is a curved or sealed edge between the floor and wall that eliminates sharp corners or gaps as shown below. This is necessary to prevent pests from entering and living in the facility, as well as to allow effective cleaning and sanitation


Floors It is important that the floor does not absorb moisture and is resistant to microbial growth or mould. A floor that easily deteriorates could be a source of contamination during preparation of the food. Floor surfaces should be resistant to damage and deterioration from water/moisture, cleaning agents and repeated contact and scrubbing.

Materials Materials that are smooth, non -slip, durable, easily cleaned and normally resistant to acids, alkalis, grease or other organic matter should be used for floors in these areas. Additionally, floors should be sufficiently hard to resist cracking, denting, heaving, or buckling from equipment weight or the action of mobile equipment. Examples of these materials include quarry tile and terrazzo.

Slope Sloped floors reduce pooling liquids and help drain water used for cleaning. The floor must be sloped a minimum of 2% to a drain. If water pools, make sure to remove it by mopping the area frequently to eliminate any standing water and minimize the growth of micro-organisms.

Drains Floor drains must meet plumbing codes. Cross connections between potable (drinkable) and non-potable water and waste lines are not permitted. If cross connections are discovered, immediate action must be taken to ensure the safety of food. Floor drains are to be located so they can be accessed and cleaned on a regular basis to promote effective draining of liquids and eliminate flooding. Drain lines are to be individually trapped and vented to the outside. Drains and drain lines can eliminate the accumulation of liquids. The separation of floor drains from sewage drains prevents the contamination of floor drains with human waste and other sewage.

Skirt It is recommended that the flooring surface material be carried up the wall for a distance of at least 15 cm (6 inches). If there is a joint between floor and wall, it should be sealed or coved to eliminate water penetration. This will reduce the growth of micro-organisms such as mould.


Carpet Carpet is difficult to clean, absorbs water and can harbour bacteria, odours, dust and other contaminants. It should be laid over firm, sealed under flooring, and only where permitted. Carpet should only be used in the dining or public areas (excluding washrooms). It should be clean and not damaged.

Stairs, catwalks and mezzanines

Should not be located over food preparation areas.

They should be accessible and easily cleaned.

They should be constructed of solid masonry or metal with raised edges to prevent contaminants from falling onto areas below.


Utilities

Lighting Sufficient lighting is a very important feature of a foodservice operation. It promotes sanitary conditions by identifying unclean areas. Lighting is essential in a food operation to clearly reveal all cleaning requirements, insect or rodent infestations and to meet safety requirements.

Clean Lighting in a foodservice operation can accumulate dust, dirt, bacteria and other contaminants. Therefore, it is necessary to clean the lighting on a regular basis to avoid contamination of the food contact surfaces and food products below.

Shielded Broken glass from light fixtures can cause serious injury to customers. Light bulbs need to be shielded or have a protective shatterproof coating. This is necessary particularly for lights installed in canopies and located above food preparation work surfaces and equipment. In these areas, there may be exposed food, equipment, utensils, linens or unwrapped single-service and single-use articles that could easily be contaminated. Infra-red or other heat lamps must be protected against breakage. A shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed is necessary to prevent the glass fragments from contaminating the food or food contact surface, in the case of breakage.

Bright In a foodservice operation there are different light intensities recommended depending on the type of work that is to be done. Lighting should be located directly over dishwashing and food preparation work areas. Light intensities of 110 lux should be provided in:

Walk-in coolers;

Dry food storage; and

In all other areas and rooms during periods of cleaning. Light intensities of 220 lux should be provided in:

Areas where fresh produce or packaged foods are sold;

The handwashing area;

The dishwashing and ware washing areas;

The equipment storage;

The utensil storage; and

The toilet rooms. Light intensities of 540 lux should be provided in food preparation areas:

Where potentially hazardous foods are handled;

Where food utensils and equipment such as knives, slicers, grinders or saws are used; and

Where employee/worker safety is a factor. Lux is a unit of illumination. A foot-candle illuminates one foot around its diameter. 10 lux represents the light produced by a candle at one foot (30 cm) away.


Ventilation In the foodservice operation there are odours, gases, air-borne dirt and mould that can cause contamination. It is necessary for a ventilation system to remove this contamination and supply air of good quality. Mechanical ventilation systems must be cleaned in accordance with frequencies stipulated in local regulations.

Hood The exhaust hood removes hot air and vapours including grease from the kitchen. The capacity of the ventilation system should be based on the quantity of vapour and hot air to be removed. Refer to the National Building Code for Regulations.

Filters Keeping the ventilation system free of grease and dust accumulation will prevent contamination and a potential fire hazard. Ventilation systems become a sanitation hazard when dirt build-up falls on food items below. The filters or other grease extracting equipment must be designed for easy removal for cleaning and/or replacement at regular intervals.

Exhaust Filtered exhaust is vented to the outside. Noxious fumes are never to be vented into public areas unless suitably treated to avoid creating a nuisance or a health hazard.

Air Intake Clean air is returned into the building. Air intakes should be designed to prevent the entrance of dust, dirt, insects, rodents or any other contaminating materials, and located to prevent direct air across or on food preparation surfaces or food. This means that they should be louvered and/or screened. Air filters may also be used on air intakes.


Plumbing The plumbing system is extremely important to food safety. The plumbing carries both the potable (safe-to-drink) water; as well as sewage wastes (non-potable water). The design of the plumbing system, below the floor and as exposed overhead lines, could be a potential source of contamination. Contamination of water is a real public health risk. Outbreaks of dysentery, typhoid fever and chemical poisonings have been traced to cross connections (i.e. any physical link through which contaminants from drains, sewers or waste pipes can enter a potable (safe-to-drink) water supply.

Design All plumbing systems must be:

Of a size and material in accordance with local Plumbing Code regulations;

Installed and maintained in accordance with local regulations; and

Approved by the local or provincial/territorial building authorities. Plumbing lines should not be above food preparation areas or above food storage and there must never be exposed overhead plumbing lines. This could be a source of contamination to the food contact surfaces and food products below.

Installation It is important to have licensed plumbers install and maintain the plumbing systems. For example, plumbing lines should be installed within permanent walls, ceilings, or floors. It is necessary to have clearly identified potable and non-potable water lines.

Back-flow The plumbing system must be installed to eliminate back-flow; back-siphoning and cross-connections. For example, one of the most common cross connections in the foodservice industry is a garden hose attached to a janitor's service sink with the end of the hose submerged in a pail of soapy water that is used to clean the floors. Suction in the water lines could siphon the water from the pail into the potable (safe to drink) water system and contaminate it. This could result in serving unclean water to customers. Back-flow prevention devices such as air gaps and vacuum breakers that prevent back-flow, should be installed in compliance with the local Plumbing and Building Codes.

Maintenance The foodservice operation's plumbing system must be properly maintained (i.e. no drips or leakage) so access for maintenance or emergency situations can be made. All piping should be designed to be large enough to handle the required volume of water and sewage. Maintenance should be done by licensed plumbers.


Water & Steam

Must be potable (safe to drink).

From an approved source such as municipal water supply.

Private water supplies such as wells must be tested by a government or accredited laboratory at least monthly and meet the Guidelines for Canadian Drinking Water Quality. (For your local requirements check with your Health Authority.)

Water tanks or mobile water supplies must be held in sanitary containers approved by health authorities.

Water Capacity

You must have hot and cold water: o In all areas food is prepared; o In all areas where equipment and utensils are washed; and o At all hand wash stations.

Meet peak demands (i.e. have enough hot water to properly clean and sanitize dishes, equipment and utensils during meal periods); and

Check temperatures during peak periods with a calibrated thermometer.

Non-potable Water

Water that is not safe to drink can only be used in: o Air conditioning units; and o Fire protection/sprinkler systems.

Must be labeled and kept completely separate from potable water; and

Cannot come into contact directly or indirectly with food, food contact surfaces, food equipment or hand wash stations.

Sewage

Installation of sewage disposal systems must be approved by Health Authorities to ensure no cross connections exist that could contaminate the water supply.

Sewage systems should be flushed periodically to maintain cleanliness.

Operations must be closed immediately if there is a back-up of the sewage system.

The problem must be corrected by a licensed plumber and the entire facility and equipment cleaned and sanitized prior to re-opening.

http://www.hc-sc.gc.ca/ewh-semt/pubs/water-eau/index_e.html

http://www.hc-sc.gc.ca/ewh-semt/pubs/water-eau/index_e.html


Water Emergencies Occasionally, an emergency may disrupt the water supply. A "boil water" advisory may be issued as a result of any of the following:

1. Finding bacteria or parasites within the water source; 2. Other information indicating that the water is not safe-to-drink; 3. Following an outbreak of illness within the community that has been linked to the consumption

of the drinking water. Always, follow the local health authorities' recommendations on water use. If a foodservice operation is notified that the water is contaminated and is permitted to remain in operation, the following steps must be taken to ensure potable (safe-to-drink) water is available.

Shut Down Equipment Turn off and unplug all equipment that uses water such as:

coffee & tea makers

pop/soda dispensers

ice machines

dishwashers Some coffee makers and high temperature dishwashers may be okay to use. Check with your health inspector first. A sign must be put on the equipment that tells people not to use it. Water shutoffs should be closed to prevent the use of contaminated water in public facilities.

Use Bottled or Boiled Water Use bottled water or thoroughly boiled water for:

beverages,

washing food and,

ingredients in food recipes. Simple procedure for boiling water:

1. Put water in a clean and sanitized pot; 2. Heat water until it is brought to a rapid rolling boil; 3. Continue rolling boil for at least five minutes; 4. After five minutes, if necessary, cool water by placing it in another

sanitized container and storing it in the refrigerator.

Use Commercial Ice If the water supply is contaminated the ice in your ice machine will also be contaminated. Use commercially prepared ice or make ice only from boiled water.

Cleaning Use boiled water for essential cleaning such as food contact surfaces. Consider using single-use plates and utensils to minimize washing requirements.

Hand washing Have a supply of warm (previously boiled) water for hand washing.


Food Waste & Garbage Food waste and garbage must be handled, maintained, stored, and removed from the premises in a way that will prevent food contamination or pest infestation. Food waste and garbage are a potential source of food contamination, odours, insects, and rodents. Operators must have a routine waste removal program in place to properly store and dispose of food waste.

Indoor Containers It is recommended that solid waste containers within the foodservice operation be:

Leak-proof, non-absorptive, easily cleaned containers with tight-fitting covers;

Designed to minimize both the attraction of pests and airborne contamination;

In sufficient number and accessible;

Emptied when full or at least daily;

Labelled to indicate waste, refuse, recyclable materials; and

Cleaned on a regular basis.

Outdoor Containers Solid waste containers located outside the premises should be:

Maintained so as not to attract pests;

Equipped with covers that are closed when not in use;

Cleaned on a regular basis; and

Emptied when full or at least two times per week.

Cleaning Garbage storage rooms and containers must be emptied, cleaned and sanitized as often as necessary, and at least weekly. These areas are very susceptible to the rapid growth of harmful microorganisms. Pests are also attracted to these areas because of the ready source of food. Garbage/solid waste containers should be:

Cleaned and sanitized inside and out after each use;

Manually cleaned with a hand scrub brush, detergent and water and followed by a sanitation rinse;

Mechanically, cleaned with a steam pressure hose or pressure washing equipment; and

Cleaned away from food preparation, storage and service areas.

Note: Waste water produced while cleaning containers is considered sewage and must be disposed of in a sanitary manner.


Hand Wash Station Food handler's hands are a primary source of food contamination. Conveniently located and fully equipped hand washing facilities are key factors in getting employees to routinely wash their hands to minimize this contamination. The number of hand washing stations required and the location of these stations are governed by the National Building Code. It is important that hand washing facilities never be used for purposes other than hand washing.

Soap Dispenser All hand wash stations must be equipped with liquid soap dispensers.

Hot & Cold Water Hand wash stations must have an adequate flow of hot and cold, or pre-mixed warm, running water. If a self-closing faucet is installed, it should flow for at least 20 seconds, without the need to reactivate the faucet.

Paper Towels Single-use hand drying devices such as paper towel dispensers, or properly functioning cloth roll dispensers.

Instructions A hand washing sign posted which explains the proper hand washing procedures to staff.

Waste Receptacle A waste receptacle for used paper towels and gloves (if used).


Restroom Facilities Foodservice operations should have separate restroom facilities for customers and employees that:

Are enclosed with a tight-fitting, self-closing door;

Have hand washing facilities in the room;

Have hand washing signs prominently displayed;

Are conveniently located and accessible to workers during all hours of operation;

Provide hooks outside the toilet enclosure to hang aprons, white coats, etc;

Are easily cleanable, well ventilated, and well lit;

Don’t open directly into a food preparation or food storage area; and

Have a garbage can for disposable paper towels.

Dressing Rooms

Putting uniforms on at home can result in contamination of these clothes at home, during transit to work, and during other non-work related occasions.

Dressing rooms can promote the practice of having dedicated clean and sanitary work uniforms.

Separate dressing rooms can minimize potential contamination and the wearing of street clothes in food preparation areas.

Dressing Room Design Dressing areas should:

Be easily cleanable;

Be well lit and ventilated;

Provide a suitable place for storing workers' possessions;

Be enclosed with a lockable door, unless separate facilities are provided for each sex; and

Be located separate from food storage, handling, preparation or serving areas.

Janitorial Facilities Dirty water from wet floor cleaning is a source of contamination as it contains microbiological and chemical contaminants. It is necessary to have a service sink or curbed cleaning facility with a drain. This will allow for the safe disposal of waste water. Cleaning utensils such as mops, brushes and pails should have a designated storage area when not in use to decrease risk of contamination to food and food contact surfaces In a foodservice operation, a janitorial facility should: Be located away from food handling areas;

Be equipped with a service sink or curbed cleaning facility to dispose of waste water;

Be equipped with a floor drain, for the cleaning of mops and for the disposal of mop water and similar liquid waste;

Have a place to store brooms, mops, pails and cleaning equipment.


Storage Areas Contamination of food, food ingredients and equipment can occur in unsanitary storage facilities. Separation of food and food contact surfaces from non-food material reduces the risks of cross contamination. Foodservice operations must have storage facilities for food, food ingredients, equipment, and non-food materials such as utensils, linens, single-service and single-use articles, packaging, and chemical agents. All food items must be stored in a separate location away from non-food items including packaging materials. Storage areas must be maintained in a manner that protects food and food contact services from contamination such as dust, dirt, water, pest infestation and any other unsanitary condition such as raw meat dripping on ready-to-eat food. The sanitary and mechanical condition of storage areas should help to maximize the potential shelf life of products and protect food from contamination.

Storage Guidelines Organize the storage areas with:

Adequate shelving for supplies

Shelving, if not sealed to the floor, raised off the floor at least 15 cm (6 inches) to permit cleaning and minimize pest access ;

Shelving at least 5 cm (2 inches) from the walls to allow for access and permit easier visual inspection for pests and dirt;

If shelving is attached to the wall, ensure that it is easily accessible for cleaning and storage purposes.

Storage Location Storage areas should never be located:

In areas used for the storage of soiled linens;

In locker rooms;

In toilet rooms;

In garbage rooms;

In mechanical rooms;

Under sewer lines that are not shielded to intercept potential drips; and

In the same room or in the vicinity of chemicals or pesticides.


Non-Food Storage Store non-food products such as linens, packaging, and single service utensils/containers in an area that prevents the potential for contamination with food, food ingredients, equipment and non-food materials such as chemicals. Other non-food materials such as landscaping tools, marketing materials and posters must also be stored in a manner so as to minimize contamination of food. Store personal belongings of employees separately from food storage and food preparation areas.

Recyclables In foodservice operations, all recyclables such as bottles and cans need to be stored in a sanitary manner and removed regularly to prevent the harbourage and infestation of pests. For example, if pop cans are not rinsed and stored in a sanitary manner, they can attract insects into the premise, creating unsanitary conditions.

Summary

Locate buildings away from potential sources of contamination and design with a forward flow to reduce cross contamination;

Floors walls and ceilings must be easy to clean and maintain; Utilities such as lighting, ventilation, plumbing, water supply and sewage must be safe and

sufficient; Garbage must be properly stored and frequently removed to prevent contamination of food and

infestation of pests; Personal hygiene must be supported with facilities such as hand wash stations, restrooms and

dressing rooms; and Food and non-food storage areas must be properly designed to prevent contamination of food.


Facilities Quiz 1. The layout of your foodservice operation should be designed to follow the flow of food in: [ ] One direction [ ] Two directions [ ] Three directions [ ] Four directions 2. Coving or coved refers to: [ ] A gap between the walls and floors.

[ ] A curved joint between the walls and floors. [ ] A material used to cover floors and walls.

[ ] A method for building walls and floors. 3. A cross-connection is a link between: [ ] Drinkable water and contaminated water.

[ ] Air conditioners and fire suppression systems. [ ] A walk-in refrigerator and freezer.

[ ] Stairs and catwalks. 4. Lighting should be brightest in which of the following areas? [ ] Food storage areas. [ ] Food preparation areas. [ ] Dishwashing areas. [ ] Employee dressing areas. 5. When Health Authorities have issued a boil water advisory how long must you boil the water to

ensure it will be safe? [ ] 3 minutes. [ ] 5 minutes. [ ] 10 minutes. [ ] 15 minutes. 6. In the picture below identify the area where filters are found in a ventilation system.


7. Which of the following is safe to use during a water emergency? Select all that apply. [ ] Water that has been boiled for 5 minutes for food ingredients and beverages.

[ ] Ice from your ice machine.

[ ] Single use (i.e. disposable paper or plastic) plates and utensils.

[ ] Coffee machines.

[ ] Soda/pop dispensers. [ ] Bottled water. [ ] Tap water. [ ] Bagged (commercially sold) ice. [ ] Dishwasher. [ ] A steamer connected to the plumbing. 8. Which of the following are MINIMUM requirements of a hand washing station? Select all that

apply. [ ] Hot and cold running water. [ ] A mirror. [ ] A sign showing how to wash your hands properly.

[ ] A cloth hand towel.

[ ] Single use paper towels. [ ] A sink that can be used for food preparation as well as hand washing.

[ ] Liquid soap. [ ] Bar soap. [ ] A place to put waste such as paper towels. 9. Which area should you store single use items such as paper plates and plastic utensils? [ ] Locker rooms. [ ] Mechanical rooms. [ ] Where chemicals are stored. [ ] Dry food storage. 10. What is the MINIMUM height storage shelves must be off the floor? [ ] 15 cm (6 inches) [ ] 18 cm (7 inches) [ ] 10 cm (4 inches) [ ] 5 cm (2 inches)

NFSTP | Equipment & Utensils 55

Equipment & Utensils

Using the Right Tools

Our Goal To provide information about the best selection, use and maintenance of food preparation equipment.

Learning Objectives

1. Equipment Location and Installation 2. Equipment and Utensil Design 3. Proper Equipment Maintenance 4. Calibration of Equipment

Equipment Location Store moveable equipment that is used in processing, handling and storage of foods in areas where the equipment does not become contaminated. Areas where equipment could become contaminated include: staff locker rooms, toilet rooms, garbage storage rooms, mechanical rooms, under sewer or water lines not shielded to intercept leakage/condensate, under open stairwells. Equipment used in a food premises must be located so that it:

Is not exposed to any sources of contamination unrelated to the normal operation of the food premises;

May be maintained, cleaned, and sanitized;

May be conveniently inspected;

May be properly vented when required; and

Fixed equipment is properly sealed to surrounding. It is important that equipment is conveniently located to allow for easy cleaning to get rid of microorganisms and other contaminants.

Equipment Installation If you can’t clean equipment properly it can contaminate the food you are preparing.

Attach fixed equipment to surrounding walls, floors, or other equipment; or

Space it in a manner to allow for cleaning under and around equipment and prevent the accumulation of dirt.

Equipment should be installed by licensed professionals and must meet all local, provincial and national regulatory requirements.

56 Equipment & Utensils | NFSTP

Equipment & Utensil Design It is important that equipment performs as required and is designed to allow for clean and sanitary conditions. If the equipment is not designed with food safety in mind, it could fail to eliminate or reduce biological hazards to safe levels. For example, if the cooking equipment does not reach high enough temperatures to kill micro organisms within an acceptable time the food will be unsafe to eat. Equipment could also cause physical hazards from equipment with removable components. For example, loose parts such as nuts and bolts could fall into food.

Purchase Considerations Check the design of the equipment used in the foodservice operation or equipment to be purchased to confirm it:

Has the capacity to achieve and/or maintain the required food temperatures to cook, cool, store or freeze potentially hazardous foods;

Is equipped with monitoring and controlling temperatures devices, i.e. for heating and cooling equipment;

Is suitable for the intended purpose;

Meets health authority requirements for removable components, such as drip pans, lids, knife blades, shields or panels; and

Has internal surfaces that are self-draining, and/or easily reached by normal cleaning and sanitizing processes.

Ensure the appliance complies with international sanitation standards.

Food Contact Surfaces The food contact surfaces should not introduce harmful substances into the food. Copper, cast iron, lead glazed utensils and galvanized metals are all areas of concern. Food preparation surfaces, utensils or containers can introduce physical contaminants into food items. If food is prepared on a wooden surface that is splintered or damaged, customers may eat wooden particles that could cause serious physical harm. Ensure that the food contact surfaces:

Are corrosion resistant, smooth, non-absorbent and easy to clean to eliminate contaminants;

Non-toxic, free from pitting, cracks and crevices;

Do not introduce substances into food, such as colour, odours and tastes or substances (metals) which are harmful; and

Are durable for the safe preparation and cooking of food.


Wooden Food Contact Surfaces Wooden food contact surfaces are not generally recommended for cutting, especially for meat and poultry. Moist foods may cause the wood surface to deteriorate and become difficult to clean, leading to contamination of the cutting board. Hard maple or an equivalently hard, close-grained wood may be used for: cutting boards; cutting blocks; baker's tables; and utensils such as rolling pins, doughnut dowels, salad bowls, chopsticks, and wooden paddles. Surfaces such as cutting blocks and boards that are subject to scratching and scoring should be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not able to be resurfaced.

Clean in Place Equipment Cleaning and sanitizing solutions should circulate through a fixed system and contact all interior food contact surfaces. The system or equipment should be self-draining or capable of being completely drained of cleaning and sanitizing solutions. There should be inspection access points to ensure all interior food contact surfaces throughout the fixed system or equipment are being effectively cleaned.

Ventilation Hoods Exhaust ventilation hood systems (i.e. hoods, fans, guards, ducting) should be designed to prevent grease or condensation from draining or dripping onto food and food contact surfaces. Filters must be designed to be readily removable for cleaning and replacement (National Building Code and the National Fire Prevention Act 96). Ventilation hood systems must be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Heating & Cooling Equipment Must be designed and operated to achieve and maintain the required food temperatures to prevent, eliminate or reduce growth of harmful micro organisms. Equipment used to heat, cool or hold food for service must be equipped with devices to monitor and control temperatures. Temperature measuring devices on the equipment must be easily readable and accurate to 1.0°C (2.0°F).


Maintenance All equipment should have a manual that describes proper maintenance. You must follow the manufacturer’s recommendations for maintenance. Foodservice operations need to periodically check equipment to make sure it is not causing any unknown contamination. Outside maintenance companies might be required for major equipment maintenance. Check that food contact surfaces are:

Smooth, free from cracks, crevices, pitting or unnecessary indentations;

Made of a material resistant to insects or rodents;

Resistant to the acids and alkalis used in food preparation;

Resistant to damage through normal use;

Made of non-toxic, non-absorbent materials;

Made with non-flaking or peeling finishes or paints.


Calibration All heating and cooling equipment must be calibrated regularly, according to manufacturer specification, to ensure safe food temperatures. Temperature measuring devices must be easy to read and accurate to 1°C (2°F). A good calibration program includes recording the calibration results, as well as any corrective action taken, for each piece of equipment. Food temperature measuring devices should not have sensors or stems constructed of glass unless they are encased in a shatterproof sleeve. All temperature measuring devices (including portable thermometers) must be calibrated on a routine basis. The following steps will show how to calibrate a thermometer.

1. Make an Ice Solution Fill a large glass with ice. Add enough clean tap water until the glass is full. Stir the mixture well to mix the ice with the water to form an ice-water solution.

2. Submerge the probe Put the thermometer or probe stem into the ice water so that the sensing area (the immersion area below the dimple) is completely submerged. Wait at least 30 seconds (Note: Do not let the stem touch the bottom or sides of the glass. The thermometer stem or probe stem must remain suspended in the ice water).

3. Calibrate Hold the adjusting nut securely with the sleeve of the thermometer or other tool and rotate the head of the thermometer until it reads O°C (32°F). If using a digital thermometer, press the reset button on the digital thermometer to adjust the readout.

4. Check Temperature Confirm the temperature is set to the freezing point O°C (32°F).


Summary

Equipment should be located where it is easy to properly maintain Equipment must be safe for use with food and be designed to prevent, eliminate or reduce

potential hazards Food contact surfaces should be smooth making them easy to clean and sanitize Equipment should be regularly maintained according to manufacturer’s recommendations Frequent calibration ensures the equipment is working properly to keep food safe


Equipment Quiz 1. Clean-in-place equipment: [ ] Allows cleaning and sanitizing solutions to circulate through all interior food contact surfaces. [ ] Extracts hot air, humidity and grease from the air. [ ] Does not meet international sanitation standards. [ ] Can be easily run through a dishwasher. 2. Check all of the following statements that apply to food contact surfaces. [ ] They must be smooth, non-absorbent and easy to clean.

[ ] They must be made of copper or lead.

[ ] They must be non-toxic. [ ] They must NOT introduce colour or flavours into food.

[ ] Wood of any type is acceptable for wooden cutting boards.

[ ] They must not be cracked or pitted.

3. Temperature measuring devices, such as thermometers, must be accurate to: [ ] 4°C (7°F) [ ] 3°C (5°F) [ ] 2°C (4°F) [ ] 1°C (2°F) 4. Number the following steps for calibrating a thermometer into the correct order.

Choice Correct Order

After the temperature stops dropping use the thermometer sleeve's adjuster or a wrench turn the temperature to read 0°C (32°F).

Create an ice-water solution by filling a container with ice and then adding water.

Insert the probe into the ice water solution and stir holding the probe away from sides or bottom of the container.

5. Please enter the temperature for the freezing point in Celsius or Fahrenheit. Answer: ____________________________________________________________________

62 Control of Hazards | NFSTP

Control of Hazards

Following the Flow of Food

Our Goal To provide good operating practices for food handlers to follow throughout the flow of food.

Learning Objectives To learn Good Operating Practices for:

1. Purchasing & Approved Suppliers 2. Inspection & Receiving 3. Storage 4. Food Preparation 5. Thawing 6. Cooking 7. Holding Food for Service 8. Cooling Food 9. Reheating food 10. Food Service 11. Food Distribution

Purchasing The flow of food begins with purchasing.

Safe food begins with reliable suppliers who follow good operating practices to keep food safe. Purchasing from approved suppliers will give an operator confidence that the purchased food is both safe and wholesome.

Choosing a supplier The company should:

Be reliable;

Use refrigerated delivery trucks;

Train their employees in food safety;

Use clean, protective, leak-proof packaging;

Ensure deliveries arrive during off-peak hours;

Cooperate with employees inspecting the food;

Allow you to inspect their delivery trucks and production facilities.

NFSTP | Control of Hazards 63

Approved Suppliers The following must be purchased from approved suppliers:

Potentially hazardous food such as meat, poultry, fish, eggs and milk;

Foods in sealed containers and/or products packaged under modified atmosphere packaging;

Meat from commercial game farms that raise, slaughter and process the animals. Note: Government-inspected and graded foods should have an inspection stamp like the ones below.

Unapproved Sources Do not buy:

Food that has not been prepared in a place approved by the health authorities;

Wild game that has not been inspected and approved by the health authorities. In some jurisdictions, regulatory authorities may allow some exemptions to this requirement. Check with your local regulatory authority.

Inspection & Receiving Receiving is the first line of defense:

Food must have proper labelling and records;

It is important to develop rules for receiving deliveries;

A receiver must ensure all shipments follow the rules;

Food that does not meet standards must not be used.

Receiving Records To ensure food is traceable Receivers must:

Inspect food deliveries for proper labeling;

Ensure labels have lot codes and ingredient information in case of product recalls;

Not accept any products without original labels;

Keep invoices, receipts, and lot coding information for unlabelled product such as meat, produce and bakery products;

Keep all seafood tags for a minimum of 90 days after use.

Receiving Program A Receiving Program ensures:

Deliveries are scheduled during off-peak hours;

You receive only one delivery at a time;

Temperatures of delivery trucks are monitored;

Food temperatures are checked with a calibrated thermometer;

Food is labelled with a delivery date and stored on a ‘first-in-first-out’ (FIFO) basis.


Steps to Receiving 1. Check the truck to ensure it is not contaminated. If it is delivering refrigerated or frozen food it must have proper refrigeration units that can keep refrigerated food at 4°C or 40°F and frozen food at -18°C or 0°F. 2. Check for visible signs of temperature abuse such as thawing and re-

freezing. This might look like water stains on boxes, frost or large ice crystals such as the ones in the picture of ice cream. Check the temperatures of the food using a sanitized and calibrated thermometer. 3. Cross Contamination. If food and non-food items such as chemicals are shipped in the same truck they should be separated to prevent cross contamination. Food and chemicals should always be kept separate. 4. Proper Labelling Do not accept packaged food without labels. Labels are important if the food needs to be recalled. Labels should include:

the common name of the product;

ingredients list;

quantity;

best before date;

grade;

country of origin;

name & address of manufacturer or distributor.

For products such as produce, baked goods or raw meat, invoices or shipping receipts should have lot codes. 5. Intact Packaging The packaging for food and supplies must be not be damaged. Some examples of unacceptable damage include

1. broken boxes; 2. leaking packages; 3. dented or swollen cans;

4. signs of pests such as insect or rodent droppings.

If 'best before' dates have passed the food must be rejected.

6. No Pests.

There should not be any signs of pests, such as mouse or rat droppings, or boxes that have been chewed. Produce or packaged products infested with insects should also be rejected.


Shipment Rejection If any food is unacceptable then it must be rejected.

Get a credit note and return the food.

Keep records of suppliers that delivered food that was rejected.

If the problem is repeated too often you will need to find a different supplier.

Disposal of Rejected Food If food is rejected you must keep it away from safe food to prevent cross contamination. Follow these steps:

1. Mark the food with a label or mark on the package “Rejected – do not use”; 2. Put all rejected food in a place separate from your safe food to prevent contamination; 3. Have the supplier pick up the rejected food or put it in the garbage.

Storage Proper storage and rotation of food reduces spoilage and potential contamination. Quality and freshness help ensure happy customers.

FIFO To maintain a First In First Out storage system:

1. Write on each food package/box/container:

a. the expiration date, or;

b. the date the item was received, or;

c. the date the item was put into storage.

2. Shelve new products behind old products;

3. Regularly check expiration dates to ensure older product is used first;

4. Never use products past their expiration date.


Refrigerated Storage Keeping products at refrigerated temperatures helps to decrease the growth of microorganisms in food. Food must be maintained at 4°C / 40°F or lower.

Refrigerated Storage Guidelines Keeping products at refrigerated temperatures helps to decrease the growth of microorganisms in food and reduces product deterioration.

Check food temperatures regularly with a sanitized and calibrated thermometer.

Place hanging thermometers in the front and back of refrigerators.

Do not overload refrigerator shelves or line them with foil or paper because this prevents proper airflow.

Store raw meat, poultry and fish separately from cooked and ready-to-eat foods to prevent cross-contamination.

Wrap, label and date food to prevent cross-contamination and use oldest product first.

Top Down Storage


Frozen Storage Frozen foods must be received and maintained in a solid frozen state at a temperature of -18°C (0°F) or less.

Frozen Storage Guidelines Frozen food must be stored at temperatures that will keep it frozen.

Monitor freezer temperature daily.

Rotate food using the FIFO method.

Discard food that is damaged from freezing.

Defrost the freezers frequently.

If possible, move frozen foods to another freezer during defrost.

Dry Food Storage Foods not requiring refrigeration or frozen storage, must be stored in a clean, well ventilated, well lit, enclosed area, specifically designated for food storage.

Dry Food Storage Guidelines

Temperature between 10°C to 21°C (50°F and 70°F).

Humidity should be 50 to 55 %.

Store dry foods 15 cm (6 inches) off the floor.

Away from direct sunlight and heat.

Store foods in original packages.

Store opened product in airtight, labelled containers.

Remove and dispose of exterior wrappings from supplies before storing.

Store foods according the first-in-first-out rule.

Boxes and cans should all be labelled with the date of delivery.


Chemical Storage Hazardous chemicals such as cleaners, sanitizers, pest control chemicals, floor polishers, degreasers, and other non-food chemicals can be poisonous and result in customer illness or death. Additional information on the storage of chemicals and other poisonous materials can be found in the Workplace Hazardous Materials Information System (WHMlS) guidelines. All chemicals must be stored under proper conditions in an area away from food and food contact surfaces.

Chemical Storage Guidelines

Kept in a dry, well lit, monitored area;

Separate from food and food contact surfaces;

Kept in original packaging with instructions; and

Returned to storage after use to prevent cross contamination.

Food Preparation Food preparation is the step in which operators have the least amount of temperature control. Also, exposure to potential contamination from many sources such as food handlers, equipment, other food (raw or allergens) and the foodservice operation is possible. As foods are thawed, cooked, held, served, cooled and reheated, they may pass through the temperature danger zone of 4°C (40°F) to 60°C (140°F). Each time food is handled, it runs the risk of cross contamination from other foods and from contaminated food contact surfaces.

Potentially hazardous foods must not be exposed to temperatures between 4°C and 60°C (40°F and 140°F) for longer than four hours total accumulated time.

During preparation, food must not be contaminated by other sources in the foodservice operation.

Preparation Guidelines

Wash your hands before preparing food;

Prepare quickly, in batches to decrease time in the temperature danger zone;

Avoid cross-contamination from foods containing allergens or potentially hazardous raw foods;

Minimize advance preparation time ; and

Label products to ensure FIFO.


Preparation Guidelines for Different Foods

Prepared foods such as salads or sandwiches should be made from chilled products, and with a minimum of bare hand contact.

As with many other foods, proper cooking kills bacteria. The risk of foodborne illness is significantly reduced when sprouts are cooked in soups, stir-frys and other dishes. Raw sprouts have been linked to outbreaks caused by Salmonella and Escherichia coli 0157:H7. If you plan to serve raw sprouts, it is important to use an approved supplier with good sanitary and manufacturing practices.

Custards or cream-filled bakery products and those with edible oil simulated fillers that are potentially hazardous must be made with a minimum of manual contact. In addition, they should be made with utensils and equipment that have been thoroughly cleaned and sanitized. Reconstituted dried egg products must be used immediately and should only be used in baking.

Must be washed and spray rinsed thoroughly before use. For leafy produce like lettuce, peel the leaves off the head and wash them individually. A second wash is recommended especially for products like spinach that has many folds where micro-organisms can hide. Even produce with thick rinds such as melons should be washed before cutting to avoid spreading contaminants on the outside onto the flesh.

It is a good practice to avoid serving raw eggs in preparations to be eaten by customers in a foodservice operation. Use of pasteurized egg products is recommended if eggs are to be used in dressings and food that is not cooked. Batters using eggs should be made in small batches and used quickly. If batter is being made for use later it must be stored in a refrigerator as soon as it is made. Never mix batches of batter.


Fresh meat that has been chopped or minced should be used within 24 hours, and all meat should be under regular inspection to ensure it is stored below 4°C (40°F). Remove from the refrigerator only the amount you can prepare in a short period (batch preparation). Prepare meat and meat products away from produce. If you do not have separate areas for meat and produce, prepare produce first and, after cleaning and sanitizing equipment and food contact surfaces, prepare your meat second. Meat should be wrapped or covered and labelled and never stored above cooked or ready to eat food.

Fish that is intended to be consumed raw, including raw-marinated and partially cooked fish must be purchased from a supplier in a frozen state that ensures parasitic destruction; or if being prepared on-site frozen to a temperature of -20°C (-4°F) or below for 7 days; or to a temperature of -35°C (-31°F) or below for 15 hours in a blast freezer. It must always be thawed in a refrigerator at 4°C (40°F) or lower and prepared as quickly as possible. Never make sushi with fresh water fish such as trout, bass or catfish as these are known to have parasites. Salt water fish such as salmon, cod and herring (among others) may also have parasites. Fish should be firm and springy to the touch with only a slight salt water smell - it should not smell "fishy".


Thawing Potentially hazardous foods must be thawed in a manner that will prevent the rapid growth of harmful bacteria. Improper thawing provides an opportunity for surviving bacteria in the food product to grow to harmful numbers and/or produce toxins. Thaw foods under one of the four safe methods to prevent the growth of micro organisms and decrease the health risk to customers.

Refrigeration thawing

Ideally, frozen foods are best thawed under refrigeration temperatures below 4°C (40°F). When thawing under refrigeration store/thaw raw meat, poultry and fish separately from cooked and ready-to-eat foods to prevent cross contamination. When thawing raw meat, poultry, and fish, they should be stored in the following top-to-bottom order in the refrigerator:

fish;

whole cuts of beef; pork; ham, bacon, and sausage;

ground beef and ground pork;

poultry.

Thawing with cold running water

Food may also be thawed while completely submerged in cold running potable water with velocity sufficient to shake any loose particles into the overflow. Water temperature should be 20°C (68°F) or lower. Large meat products should be left in their plastic wrapping. The sink must be large enough to allow the food item to be covered and the sink should have a standpipe for its drain. The maximum time allowed for this method is 2 hours.

Thawing as part of the cooking process

Thawing as part of the conventional cooking process is not recommended for large items of food. This is because internal temperatures may not reach levels to kill bacteria quickly enough. Thawing as part of the cooking process is only allowed when the total accumulated time in the temperature danger zone, including thawing and cooking, is less than 4 hours.

Microwave thawing

Always follow the microwave manufacturer's instructions when using this method. Each make and style of microwave requires different defrosting times and intensities. Foods thawed in the microwave should be cooked immediately.


Cooking Heat penetrates different foods at different rates. This means the "killing ability" of heat is affected by the characteristics of the food. For example, the effective killing ability of heat is reduced in foods of high fat. Also, different microorganisms have different susceptibilities to heat. In order to kill all pathogens in food, the cooking process needs to bring all parts of the food up to the required temperatures for the correct length of time. In general, high humidity within the cooking pan and foods with moisture content help with microbial pathogen destruction.

Cooking Meat Raw foods of animal origin, and food mixtures containing raw foods of animal origin, must be cooked to heat all parts of the food to the minimum temperatures and for the minimum times outlined.

Cooking Guidelines To cook to the proper temperature, and kill bacteria:

Cook food in small batches;

Stir when cooking large quantities of liquids;

Cook in one continuous process (i.e. whole turkeys and large cuts of beef);

Cook dressings/stuffing separately because they act as an insulator keeping part of the food in the temperature danger zone.


Cooking Guidelines for Different Foods Pathogen reduction involves a time-temperature relationship. Other times and temperatures may be acceptable, if considered equivalent and approved by the local regulatory authority.

Health Canada recommends that poultry be cooked to a minimum internal temperature of 85°C (185°F) for 15 seconds Some concerns exist about product quality when poultry is exposed to these temperatures. Consequently, local regulatory authorities may stipulate different temperature requirements. Contact your local regulatory authority to determine the internal temperatures they require. A probe-type thermometer should be placed deeply under the drumstick. All stuffing or other dressings should be cooked separately from the poultry.

Thoroughly cook all ground meat products until all the pink is gone and the juices are clear. Check with a thermometer to ensure a minimum temperature of 70°C (158°F) is achieved.

If mixtures contain poultry, eggs, meat, fish or other potentially hazardous foods, these mixtures must be cooked to a minimum internal temperature of at least 74°C (165°F)

Whole cuts of meat (pork, lamb, veal and beef) require a minimum internal temperature of 70°C (158°F).

Eggs require a minimum internal temperature of 63°C (145°F). Customers requesting a runny yolk egg must be informed that pathogens are not destroyed until the yolk has been completely cooked.

Fish requires a minimum internal temperature of 70°C (158°F). Customers wishing raw marinated fish and raw mollusc and shellfish should be advised that cooking is the only way to assure the food's safety.


Microwave Cooking & Reheating Microwave cooking requires different consideration than conventional cooking. The rapid increase in food temperatures resulting from microwave heating does not provide the same cumulative time and temperature relationship necessary for the destruction of microorganisms as compared to conventional cooking methods. Also, cold spots may exist in food cooking in a microwave oven. In order to achieve comparable destruction of germs the food must attain a higher temperature. To verify the internal temperature of the product it is critical to measure the temperature of the food at multiple sites (middle; each side; front and back) after the food is removed from the microwave oven. Note that microwave ovens lose their power over time, and therefore temperature levels and even cooking should be checked periodically.

Microwave Guidelines Food heated in a microwave must be:

Rotated or stirred during the cooking process;

Allowed to stand covered for at least 2 minutes after cooking;

Heated to higher temperatures (as per manufacturers‘ instructions) to compensate for shorter cooking times;

Checked in several places with a probe thermometer when the food is removed from the oven to ensure there are no cold spots.


Holding We will review 3 types of holding:

1. Hot Holding; 2. Cold Holding; and 3. Room Temperature Holding.

Hot Holding Improper hot holding, below 60°C (140°F), often contributes to foodborne illness. Pathogenic microorganisms can grow well in the temperature danger zone 4°C (40°F) to 60°C (140°F). Potentially hazardous foods that have been prepared, cooked, and are to be served hot, must be held at a temperature of at least 60°C (140°F) until served. To maintain hot holding temperatures the equipment needs to be higher than 60°C (140°F). Measure the food temperature with a calibrated thermometer every two hours. Hot holding equipment includes: steam tables, double boilers, bain-maries, heated cabinets and chafing dishes.

Hot Holding Guidelines Good practices for hot-holding include:

Using hot-holding equipment to keep food hot, not for cooking;

Never mix new food with old food when restocking;

Never mix raw food with cooked food;

Using sneeze guards for food on display (i.e. buffet service);and

Checking food temperatures every two hours.


Cold-Holding Foods requiring "cold-holding" include cold food that has been previously cooked (i.e. sliced turkey or roast beef) and foods consumed without cooking (i.e. salads or sandwiches). By keeping these foods at 4°C (40°F) or less, they are out of the temperature danger zone. All potentially hazardous foods must be stored at a temperature of 4°C (40°F) or less.

Cold-Holding Guidelines Good practices for cold-holding include:

Checking the temperature of foods being kept cold (i.e. salad bar) every two hours;

If using ice to keep "ready-to-eat" food cold, never put the food directly on the ice. Put the food in pans or on plates;

Sneeze guards are required on buffets.


Room Temperature Holding The majority of microorganisms can double in number every 20 minutes while being held in the temperature danger zone. Some microorganisms can double every seven minutes. However, foods with low initial bacterial levels that have undergone careful handling, cooking and/or chilling, may be held without temperature control for a short period of time. Products removed from proper refrigeration or cooking can hold these temperatures for a period of time. It is unlikely that significant growth of pathogens or toxin production is possible in a very limited time.

Potentially hazardous foods intended for immediate consumption, may be held for service (not kept on ice or other equivalent methods).

This is a risky practice which should be kept to a minimum.

Foods must be marked with the time at which they were removed from temperature control.

After no more than two hours food must be discarded.

Cover foods to prevent them from being contaminated. Room temperature holding is a very high-risk activity that must be monitored closely. Tracking and keeping records of the products and the time at which they were removed from temperature control (such as cooking or refrigeration) must be recorded. The products exposure to the temperature danger zone (room temperature) must be limited to a cumulative time exposure of no more than two hours. This means that a product cannot be held for 1.5 hours, returned to refrigeration and then put on display for another two hours. In this example, the cumulative time exposure to the temperature danger zone would have been 3.5 hours. The product should have been discarded after two hours.


Cooling Excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading causes of foodborne illnesses. During extended cooling, dangerous germs may grow to a sufficient number to cause illness. In a foodservice operation, foods that are not served right away need to be cooled as quickly as possible and within the specified parameters. Cooked potentially hazardous foods, intended for refrigerated storage prior to serving, must be:

1. Cooled from 60°C (140°F) to 20°C (68°F) or less within two hours; 2. And then from 20°C (68°F) to 4°C (40°F) or less within four hours.

Cooling from Room Temperature Potentially hazardous foods prepared at room temperature, intended for refrigerated storage prior to serving, must be cooled from room temperature 20°C (68°F) to 4°C (40°F) or less within four hours.


Methods of Cooling

Depending on your type of operation you might have a blast chiller. This piece of equipment is specially designed to cool foods quickly. Cover and label foods you place in the blast chiller. Follow the manufacturer's directions to ensure your food is cooled within the required time. These are expensive pieces of equipment so you might want to look at the other methods if your operation does not have a blast chiller.

Clean and sanitize a food service sink and make a mixture of cold, potable water and ice. Place the container of food in the ice bath and stir to increase the rate of cooling. Once the food has cooled below room temperature cover, label and date and place in the refrigerator.

Put large quantities of liquid into several smaller containers. Cut large pieces of meat into smaller pieces. This increases the surface area so that food cools faster.

Slice meats such as turkey and large roasts and place them in a shallow pan. Divide larger liquid food batches into several smaller amounts in pre-chilled stainless steel pans. The depth of the liquid should not be more than 8 cm (3 inches). For thick liquids such as stews fill the pan no more than 5 cm (2 inches). Leave a corner uncovered during cooling to allow heat to escape. Cover, label and date and place the pans in the refrigerator.

Many times it may be possible to combine methods to cool food faster. For example, if you had a large pot of hot liquid (soup, stew, sauce) you could:

1. Pour it into smaller pots, and 2. Place them in an ice water bath, and 3. Stir the smaller pots with an ice paddle, and 4. Once cooled, place the liquid in a shallow pan, and 5. Cover label and date the food before placing it in the

refrigerator.


Reheating The potential for growth of pathogenic bacteria is greater in reheated foods than in raw foods. Most bacteria are killed during the original cooking process. Any subsequent contamination that occurs in the product, after the original cooking process, may result in bacterial growth if temperature abuse occurs. An example of contamination from a food handler would be sneezing on the product.

Reheat products to an internal temperature of at least 74°C (165°F) or higher.

Ensure food passes through the temperature danger zone 4°C (40°F) to 60°C (140°F) within two hours.

Reheating Guidelines A foodservice operator should:

Use cooking ranges, ovens, steamers, and microwaves to reheat food. Hot- holding equipment is not designed for reheating.

Transfer reheated food to holding equipment only when the food is at 74°C (165°F) or higher;

Always pre-heat hot holding equipment before inserting reheated food;

Reheated food must be held at 60°C (140°F).

Serving Reheated Food Food that has been cooked and cooled can only be reheated once. Leftovers must be thrown out. Prepared food (such as canned chili sauce) from an approved supplier may be reheated, cooled and reheated a second time. Leftovers must be thrown out.


Service Every effort must be made to prevent contaminating hands to prevent contamination of food contact surfaces. Cross contamination can cause serious foodborne illnesses in customers. This is important to note in a buffet style service, as both customers and employees need to handle serving utensils/dishware. Food handlers must avoid touching tableware, such as cups, glasses and cutlery in a way that could contaminate the food contact surfaces; or surfaces that come in contact wit the customer’s mouth. Tables should be set and cleared properly to prevent contamination. Any item of food that is served but not consumed must be discarded (except unopened, single service items).

Steps to Safe Food Service

1. Hygiene We start with good hygiene. Safe food service requires that employees are healthy and that they wash their hands often and properly. All staff, including servers must wash their hands when they use the washroom or whenever their hands become dirty. For example, if you have cleared a table and your hands have come in contact with soiled tableware you need to wash your hands before setting tables or serving customers. 2. Setting Tables When setting tables between customers:

Bare table surfaces are wiped with a sanitized wiping cloth used only for that purpose;

Clean paper or linen place settings are used for every new customer;

Serving trays or cafeteria trays must be sanitized to avoid contaminating items carried on the tray;

Condiment containers and menus are kept clean;

Tableware is handled so that you do not touch places where food or the customer's mouth will contact it;

Used single service items (like plastic cutlery or paper plates) must be discarded.

3. Serving Equipment Make sure your serving equipment is sanitized and used properly:

Minimize hand contact with food by using serving utensils, gloves and/or wax paper;

Store utensils so their handles are above the rim of food containers or on a sanitized surface such as a plate;

Use one clean and sanitized utensil for each food to prevent cross contamination; and

Use tongs or ice scoops to serve ice.


4. Serving Food

Deliver food, glassware and cutlery in a manner that avoids your fingers coming in contact with the food or food contact surfaces.

Do not place plates of food on top of glasses or cups.

Do not stack dishes.

5. Serving Dairy Products

Serve milk & cream products in the sealed containers from the dairy, or from dispensing equipment, such as covered pitchers, which have been approved for this purpose by health authorities.

Containers or dispensers with dairy products must be refrigerated after use at 4°C (40°F) or lower.

Discard milk and cream products that have been removed from their original containers or dispenser and not consumed.

Keep ice cream scoops in cold running water between servings

6. Re-Serving Food

Discard any item of food that is served but not consumed. This includes bread rolls, butter, milk and cream that is not individually packaged.

Linen used to line bread baskets must also be changed between customers.

Unopened prepackaged items such as crackers, jams, mayonnaise, mustard, ketchup and the like can be re-served as long as the packaging is still sealed.

7. Self Service There is a higher risk of contamination in a buffet service as customers handle serving utensils/dishware.

Hot food should be 60°C (140°F) or hotter and cold food 4°C (40°F) or colder.

Check temperatures every 2 hours and discard food that is not at the correct temperature.

Prepare food in small batches so it can be replenished frequently.

Do not mix new food with old food.

Raw food, for cook to order, must be separate from cooked and ready to eat foods.

Label items on the buffet.

Provide a serving utensil for each item on the buffet.

Protect food displays with sneeze guards.

Provide customers with clean plates and cutlery for refills.

8. Clearing Tables

When clearing tables place soiled tableware in buspans or on trays used only for that purpose.

They can be on stands, shelves or trucks but never stored directly on the floor.

Avoid touching dirty parts of tableware you are clearing.

Wash hands before serving food or handling clean tableware.

Keep dirty items separate from clean items at all times.

Regard all tableware, used or not, as dirty.


Distribution Food can be seriously contaminated, or existing microbial contamination can be permitted to increase to dangerous levels, by unsanitary or careless distribution. Foods should be packaged in a way to prevent contamination; and temperature control should be maintained during distribution. During distribution:

Properly package and label foods;

Maintain proper and consistent temperatures;

Prevent exposure to cross contamination.

Summary

Purchase supplies from approved suppliers; Carefully inspect deliveries at receiving; Store in dedicated areas at proper temperatures using FIFO stock rotation; Minimize time in the temperature danger zone during food preparation; Thaw foods under temperature control; Cook food to required internal temperatures; Hold hot food at 60°C (140°F) & cold food at 4°C (40°F); Cool hot food quickly; Reheat food to 74°C (165°F) or higher; Prevent contamination during food service; Maintain temperatures and avoid contamination during food distribution.


Control of Hazards Quiz 1. What would you look for when selecting a new supplier? Please select all items that apply. [ ] They should train their employees in safe food handling. [ ] Their employees should not have any food allergies. [ ] They should provide gifts and other incentives to use their services. [ ] They should use properly refrigerated trucks for refrigerated foods. [ ] They should deliver food during off-peak hours. 2. Potentially hazardous foods, such as meat, poultry and fish, must be purchased from a supplier

that has been approved by a regulatory authority. [ ] True [ ] False 3. FIFO stands for: [ ]First Inspection of Food Items [ ]Final Inspection of Food Items [ ]First In, First Out [ ]Food In, Food Out 4. If you are receiving food and an item is not at the correct temperature what should you do? [ ] Reject the item. [ ] Reject the item unless you really need it

and will use it the same day. [ ] Cool the item quickly in your freezer before you use it.

[ ] Accept the item and warn the supplier you won't accept items at the wrong temperature in the future.

5. Please place the uncooked food items listed below in the correct top to bottom order for refrigerated storage.


Fish

Ground beef and pork

Poultry

Whole cuts of beef, pork, lamb and ham

6. Fill in the blank below with the correct temperature for storing refrigerated foods. You can enter

either the Celsius or Fahrenheit answer. Answer:____________________________________________________________________ 7. Fill in the blank below with the correct temperature for storing frozen foods. You can enter either

the Celsius or Fahrenheit answer. Use the minus sign where appropriate. Answer:____________________________________________________________________


8. Dry food should be stored under the following conditions: (select all that apply) [ ] At a temperature of between 10°C to 21°C (50°F and 70°F)

[ ] Directly on the floor

[ ] With humidity between 50 to 55 % [ ] In direct sunlight [ ] In their original packages as much as possible

[ ] Using FIFO

9. Chemicals may be stored with food. [ ] True [ ] False 10. Select the acceptable methods for thawing foods: (select all that apply) [ ] In a refrigerator at 4°C (40°F) or less [ ] On a clean and sanitized table at room

temperature [ ] As part of the cooking process [ ] On baking sheets in a dry storage room [ ] Using a microwave if the food is cooked immediately after thawing

[ ] Submerged in cold running potable water for no more than 2 hours

11. How long can potentially hazardous food be exposed to temperatures between 4°C (40°F) and

60°C (140°F)? Hint: We are referring to the accumulated time from receiving to cooking the food. [ ] 1 hour maximum total accumulated time. [ ] 2 hours maximum total accumulated time. [ ] 4 hours maximum total accumulated time. [ ] 8 hours maximum total accumulated time. 12. Match the food items with the correct minimum internal cooking temperatures.

Choice Correct Match Match

Poultry 63°C (145°F)

Cooking Mixtures (i.e. gravies) 70°C (158°F)

Fish, whole cuts of pork, lamb, veal, beef, ground beef, and ground pork

74°C (165°F)

Eggs 85°C (185°F)

13. Fill in the blank below with the correct temperature for foods that are being held hot for service.

You can enter either the Celsius or Fahrenheit answer. Answer:____________________________________________________________________ 14. Fill in the blank below with the correct temperature for foods that are being held cold for service,

such as a salad buffet. You can enter either the Celsius or Fahrenheit answer. Answer:____________________________________________________________________


15. How many hours can food be held for service at room temperature? [ ] 1 hour [ ] 2 hours [ ] 4 hours [ ] 8 hours 16. If you have cooked some food and are cooling it using the two-stage cooling method, what is the

temperature the hot food must be at after the first 2 hours? [ ] 60°C (140°F) [ ] 20°C (68°F) [ ] 4°C (40°F) [ ] -18°C (0°F) 17. If you are cooling food from room temperature what temperature must it be at after 4 hours? [ ] -18°C (0°F) [ ] 4°C (40°F) [ ] 20°C (68°F) [ ] 60°C (140°F) 18. Fill in the blank below with the correct temperature for foods that are being reheated. You can

enter either the Celsius or Fahrenheit answer. Answer:____________________________________________________________________ 19. Circle the part of the glass you should NOT touch when serving a beverage.

20. Select the items of food you can re-serve. Select all that apply. [ ] Bread rolls that are left in a basket by a customer

[ ] Packages of crackers that have not been opened

[ ] Sugar packets that are unopened [ ] Milk or cream in an open container [ ] Sliced lemons and limes

NFSTP | Cleaning & Sanitation 87

Cleaning & Sanitation

Creating a Clean and Hygienic Foodservice Operation

Our Goal To learn how to keep our foodservice environment clean and safe.

Food is easily contaminated; therefore it is essential that all equipment and utensils, particularly those

that come in contact with food, be regularly cleaned and sanitized.

Effective cleaning and sanitizing requires that visible soil be removed and microorganisms, which are

invisible, be destroyed.

To prevent dangerous contamination of food from food contact surfaces, utensils and equipment, an

efficient cleaning and sanitizing program must be carried out on a regular schedule, using effective

materials.

Furthermore, since unclean facilities can contaminate food contact surfaces, they also need to be

cleaned and sanitized regularly.

Learning Objectives Learn how to:

1. Establish a Cleaning Program for Facilities and Equipment

2. Clean Food Equipment & Utensils

3. Use Single-service Utensils & Containers

4. Use Wiping Cloths in a Sanitary Manner

5. Establish Housekeeping & Maintenance Schedules

88 Cleaning & Sanitation | NFSTP

Definitions Clean:

The removal of all visible dirt

The removal of chemical residue

The removal of allergens

Sanitize:

The reduction of dangerous micro-organisms to a safe level

All food contact surfaces must be cleaned and sanitized.

Cleaning Program An effective cleaning program has written procedures or instructions for staff on how to clean and

sanitize the facility, equipment, utensils, and things like refrigeration units that impact food safety.

A Cleaning Program should specify:

Areas, equipment and utensils to be cleaned;

Designated employees responsible for cleaning;

Cleaning products, concentrations and procedures;

Equipment required to do the cleaning;

Frequency of cleaning and sanitizing;

Cleaning and sanitizing logs; and

Inspection and monitoring of equipment and records.

Points to Include

You can develop a master cleaning schedule for all cleaning operations and equipment.

Clean and sanitize food contact surfaces after each use;

Items used continuously at room temperature should be cleaned & sanitized every 4 hours;

Disconnect power supply, tag and lock out electrical equipment while cleaning;

Remove guards and shields before cleaning;

Clean and sanitize infrequently used food contact items before use.


Factors Affecting Cleaning

Object to be Cleaned Different equipment will have special cleaning requirements. For example, you will need to consider:

size

shape

crevices

what it is made of

resistance to cleaners

location and accessibility

Nature of the Soil Different types of soil require different cleaning methods. Examples of different soil types include:

Fats

Proteins

Carbohydrates

Mineral deposits

Water Condition Minerals in water can affect the cleaner's effectiveness. For example, hard water can reduce the

detergent's ability to remove soil from food service equipment.

Hard water also causes a build up of lime requiring a special de-scaling agent.

Soft water is ideal for cleaning.

Temperature The temperature of the water will affect cleaning. Generally higher temperatures are better, but some

soils (proteins) can be set at high temperatures making them harder to remove.

Most fats melt at a temperature range of 37 - 48ºC (100 -120ºF).

60-70ºC (140-160ºF) is often adequate for cleaning most types of soil.

Low temperature cleaners work best at 43-54ºC (110-130ºF).


Cleaning Agents

Different soils require different cleaning agents. As well, different equipment can be damaged by using

incorrect cleaners. For example, stainless steel pots can be damaged by cleaners containing chlorides

(bleach).

Alkalis are particularly effective on fats (turning them into soap).

Detergents used for ware washing are highly alkaline. Degreasers, also called solvent cleaners, are also

very alkaline.

Acids are effective for removal of hard water's mineral deposits.

Enzyme cleaners are used on equipment that can’t stand up to acids or alkalis. They help to break down

proteins.

Method of Cleaning Different types of soil and different equipment will require various methods of cleaning:

Manual Cleaning - such as washing in a sink or using a bucket and soap;

Soak Cleaning - allowing the wares to soak until soil is easily removed;

Pressure Spray - such as in a dishwasher;

Foam/Thin Film Cleaning - allows a thin film or foam to work on loosening soil;

Automated Cleaning - such as Clean in Place equipment that has cleaning solutions feed

through pipes such as a soft ice cream machine.

Methods of Sanitizing

1. Hot water 2. Chemical

– Chlorine – Iodine – Quaternary Ammonium

You can use other sanitizing procedures that have been scientifically proven to produce results equivalent to those achieved by use of the methods mentioned, and which have been approved by the local health authority.


Hot Water Sanitizing

For manual washing immerse for at least 2 minutes in hot water at a temperature of 77°C (171°F).

Rinse water must reach 74°C (165°F) for 10 seconds for single tank, stationary rack, single temperature machines;

82°C (180°F) for 10 seconds for all other machines. Note: When following manual washing procedures and using hot water to sanitize there is a danger of burns and scalds. Take precautions such as using a basket or rack to hold items being lowered into the sanitizing compartment. Do not put your hands in the hot water.

Chemical Sanitizing Chemical Sanitizers are affected by several factors. The most common include concentration, temperature and contact time. To work effectively chemical sanitizers must be:

made at the proper concentration

used at the correct temperatures

allowed to contact equipment for a long enough time

Concentration Chemical sanitizers must be mixed with potable water to dilute them to the proper concentration. Solutions with too much chemical could leave a residue that would be dangerous to people or damage equipment. Weak solutions will not be effective in killing dangerous micro-organisms. You can check the sanitizing solution by using a test kit. The sanitizing solution must be changed if the concentration becomes too weak.

Temperature Sanitizers work well from 13°C (55°F) to 49° C (120° F). Higher temperatures help kill the micro-organisms faster, but if they go above 49° C (120° F) the chemical may damage some metals. Temperatures below 13°C (55°F) may not be effective in killing micro-organisms.

Contact Time Different sanitizers require different contact times to work. If the equipment is not exposed to the sanitizer for long enough the micro-organisms will not be reduced to a safe level. Check the manufacturer’s directions regarding contact time for the chemical sanitizer you are using.


Safety

Read Material Safety Data Sheets (MSDS)

Never mix chemicals o Potential for dangerous reactions o Wear personal protective equipment o Gloves, safety shield, glasses, apron, boots o Dispose of empty containers properly

More is not always better o Use recommended concentration

Consult your sanitation chemical supply companies for information on the proper use of cleaners and the right combination of chemicals for your operation.

Clean Food Equipment & Utensils All food contact equipment and utensils used in the preparation, service, display, or storage of food must be cleaned and sanitized after each use. Food contact surfaces of cooking equipment need to be cleaned and sanitized as often as is necessary to prevent the accumulation of grease deposits and other residues. However, some types of equipment such as pizza pans or baking dishes, which do not pose a public health risk, may be cleaned less frequently.

Clean-in-Place Equipment Some equipment such as ice machines or soft-serve ice cream machines are designed to be cleaned in place by flushing detergent, hot water, and sanitizing solution through them. This process should be done daily unless otherwise indicated by the manufacturer. Cleaning and sanitizing solutions must:

Remain within a fixed system of pipes for a predetermined amount of time;

Not leak into the rest of the machine; and

Reach all food-contact surfaces.


General Washing Guidelines

Scrape and Pre-soak;

Don’t use dish rags to wash;

Rinse away soap before sanitizing;

Sanitize with heat or chemicals;

Do not towel dry;

Wash hands before touching clean wares;

Wares should be dry and cool before storage. Scraping and pre-soaking loosen foods and prevent 'setting' during mechanical wash and rinse cycles. Dish rags can permit bacterial growth and result in cross-contamination. Soap will reduce the effectiveness of chemical sanitizers. Damp dish towels permit bacterial growth and can result in cross-contamination. Don't re-contaminate clean and sanitized dishes with your hands. If stored while wet or hot they provide conditions favourable for bacterial growth.


Manual Ware Washing

Introduction The manual dishwashing set-up should include:

• A 3-well sink large enough to immerse equipment being sanitized; • Shelving and sinks with drain boards sloped for self drainage; • A space for holding soiled utensils separate from areas used for clean utensils; • A clock or a timer to time how long items have been immersed in the sanitizing sink; • A thermometer to measure water temperature; and • Testing equipment to determine the strength of chemicals used for sanitizing.

Scrape and Pre-rinse Sort, scrape, and pre-rinse utensils so they are free of food scraps.

Wash

• Wash dishes, pots, pans and utensils in the first sink compartment; • Use a detergent solution capable of removing grease and food particles; • Maintain at a temperature of not less than 45°C (113°F) or above.

Rinse

• Rinse dishes, utensils, etc. in the second compartment sink; • Use a water temperature of not less than 45°C (113°F) or above; • If water becomes soapy or dirty replace it.

Sanitize To sanitize in the third sink:

1. Immerse for 2 minutes in hot water at a temperature of 77°C (171°F), or 2. Immerse for 2 minutes in a chlorine solution of 100 - 200 mg/l (ppm) at 45°C (113°F), or 3. Immerse for 2 minutes in a quaternary ammonium solution of 200 mg/l (ppm) at a temperature

specified by the chemical manufacturer, or 4. Immerse for 2 minutes in an iodine solution of 25 mg/l (ppm) at 45°C (113°F).

Air Dry Allow equipment and utensils to air-dry. Do not towel dry equipment and utensils.


Mechanical Ware Washing

Introduction Mechanical Ware Washing Machines spray a mixture of hot water and cleaning chemicals under high pressure to clean table ware, utensils, pots and pans. There are two types of machines:

• one that uses a high temperature rinse to sanitize; and • another that uses lower temperatures with a chemical sanitizer.

A booster heater may be required to maintain water temperatures. If you have a booster heater, turn it on and allow time for it to heat up. Follow the manufacturer's directions when operating your machine.

Scrape and Pre-rinse Scrape all dishes and utensils. Then rinse them before loading them. Cutlery may need to be pre-soaked to assist in removing the soil before washing.

Load Dishes Load dishes in racks. Make sure there is space between dishes to ensure all sides are exposed to the spray arms in the dish machine. Glasses, bowls and cups should be inverted. Cutlery can be placed in an open rack.

Washing Allow the dishes to go through the full cycle of the ware washing machine. Temperature of the wash solution in spray type washers must not be less than:

• 74°C (165°F), for a stationary rack, single temperature machine • 66°C (151°F), for a stationary rack, dual temperature machine • 71°C (160°F), for a single tank, conveyor, dual temperature machine • 66°C (151°F), for multi-tank, conveyor, multi-temperature machine

Sanitize

• Rinse water exposure must be to 74°C (165°F) for 10 seconds for single tank, stationary rack, single temperature machines; and

• 82°C (180°F) for 10 seconds for all other machines.

Air Dry

• Allow the dishes to air dry after washing. • Make sure to wash your hands before handling clean dishes. • Store all pots, glasses, bowls, cups and similar containers upside down. • Cutlery should be stored so it is picked up by the handle and not where it touches food.


Cleaning the Machine A mechanical ware washing machine must be cleaned at the end of each shift. Some common steps for cleaning the machine include:

• Turn off power • Check rinse nozzles are clean and free of lime deposits • Drain the machine • Clean wash arms • Wash machine interior • Empty & wash strainer pans & baskets

Storing Equipment & Utensils After cleaning & sanitizing store equipment:

• on regularly cleaned & sanitized shelving • 15 cm (6 inches) off the floor • away from contaminants like garbage

Make sure your hands are clean before you handle equipment and utensils that have been cleaned and sanitized. Otherwise you will contaminate the equipment you just cleaned.

Single Service Utensils Single-service utensils and containers must not be used more than once. These items have not been constructed to be easily cleanable or sanitized. Bacteria, viruses and food particles would be carried from one customer to the next if these materials were reused. This would result in a very high risk of foodborne illness and possible allergen reactions. Single-service utensils and containers should:

• Be stored in closed cartons or containers and stored away from exposed sewer lines or water lines;

• Be dispensed in a manner that prevents contamination of surfaces that come in contact with food or with the mouth of the user; and

• Be disposed of properly, so they do not spread odour and disease or attract pests.


Wiping Cloths Wiping cloths used for wiping food spills on food contact surfaces such as tables must be:

• Routinely cleaned and, when not in use, kept in a separate sanitizing solution • Be disposed of properly, so they do not spread odour; and • Be used for no other purposes, such as wiping raw animal juices.

If a server at a busy full-service restaurant uses the same cloth all evening to clean tables, there is a high risk of spreading harmful micro organisms. Each customer that comes in contact with a table surface that has been wiped by a dirty wiping cloth can potentially become ill.

Housekeeping & Maintenance Schedules Floors, walls and ceilings throughout the operation, must be cleaned often to prevent accumulation dirt. Establish a schedule and include:

• Cleaning light fixtures, wall hangings, areas under booth cushions, highchair trays, windows and drapes; and

• Cleaning and sanitizing tables, counters, and other work surfaces.

Housekeeping Tips

• Dry sweeping should be kept to a minimum to prevent dust in the air that can contaminate food contact surfaces

• A dust control type vacuum cleaner is the best method of dry cleaning floors. • Remove dirt or refuse from under fixtures, in corners, and in hard-to-reach places. • Daily cleaning should be done after closing or prior to opening.

Summary

Cleaning programs require written procedures for cleaning and sanitizing the facility and equipment.

Equipment and utensils that come in contact with food must be cleaned and sanitized after each use.

Single use utensils must be protected from contamination and cannot be reused. Wiping cloths must be clean and kept sanitized between uses. The facility must be cleaned often to prevent the accumulation of dust, dirt, food residue and

debris.


Cleaning & Sanitation Quiz 1. The definition of sanitizing is to reduce dangerous micro-organisms to a safe level. [ ] True [ ] False 2. Select all the items that should be included in a cleaning program. [ ] Who is going to do the cleaning. [ ] A list of menu items prepared with the

equipment. [ ] What chemicals and the concentrations to be used.

[ ] Cleaning and sanitizing logs.

[ ] Guest comments about the foodservice cleanliness.

[ ] Equipment required to do the cleaning.

[ ] Monitoring and inspection. [ ] How often is the cleaning to be done. [ ] What will be cleaned. 3. What is the temperature required for the water in the wash and rinse sinks for manual ware

washing? Enter either the Fahrenheit or Celsius answer below. Answer:____________________________________________________________________ 4. What is the water temperature in the sanitize cycle of a high temperature mechanical ware

washing machine? Enter you answer in Fahrenheit or Celsius. Answer:____________________________________________________________________ 5. Cleaned and sanitized equipment must be stored: [ ] At least 5 cm or 2 inches above the floor [ ] At least 10 cm or 4 inches above the floor [ ] At least 15 cm or 6 inches above the floor [ ] At least 20 cm or 8 inches above the floor 6. Select the items in the list below that are "single service items". [ ] China coffee cup [ ] Plastic spoon [ ] Linen napkin [ ] Paper place mat [ ] Stainless steel cutlery [ ] Styrofoam coffee cup [ ] Plastic Straws 7. A wiping cloth can be used to wipe a cutting board in the kitchen and then the tops of tables in

the dining room. [ ] True [ ] False


8. Wiping cloths must be kept in a sanitizing solution when not in use. [ ] True [ ] False 9. Circle the part of the plate you should NOT touch with your hands.

10. Select all of the items that should be included in your "housekeeping schedule". [ ] Walls [ ] Ceilings [ ] Floors [ ] Lights [ ] Wall hangings [ ] Highchairs [ ] Window blinds or drapes

100 Pest Control | NFSTP

Pest Control

Preventing Contamination by Pests

Our Goal To prevent contamination of food by pests or by microbiological and physical contaminants associated with pests. Pests such as birds, mice, rats and insects can contaminate food in many ways. They can carry millions of germs that cause foodborne illness. As pests crawl on food and food contact surfaces they leave these germs behind to grow in the food. Also, insect parts, rodent hair, pest droppings and associated debris are physical hazards that are unpleasant and could cause customer distress and shock. At the most extreme levels, these hazards could also cause choking and internal injury.

Learning Objectives Learn how to:

• Prevent pests from entering the premises; • Take corrective action if food is contaminated; • Select a Pest Control Operator; • Set up Pest Control documentation.

NFSTP | Pest Control 101

Steps to Prevention of Pests The best method of pest control is preventing the entry of the pests into your food service operation in the first place. This can be done through the steps outlined below.

Inspect Incoming Supplies Inspect all incoming food and supplies as they are received and stored. Look in the truck as it is unloaded. If insects, rodents or their droppings are seen the receiver should closely inspect the boxes and bags of product.

If there is insect or rodent contamination, the entire truck should be rejected and the supplier notified of the problem.

Monitor Storage Areas Monitor storage areas for problems on an ongoing basis, and formally at least every two weeks. Using a flashlight, look for signs of rodent droppings (see picture - recent ones will be shiny and soft). Other signs include footprints in the dust and signs of urine stain. Also look at the base of boxes and bags for signs of rodent gnawing and smear marks from fur. If you find a problem, call your pest control contractor for follow up action.

Stock Rotation Use a "first-in-first-out" inventory control program for food stocks, particularly for cereals and grains. This means that you always use the old product first and the newest product last.

This avoids the problem of having old product sitting around that can be unknowingly infested and an ongoing source of food for pests.

Keep the temperature of the dry food storeroom between 10°C to 21°C (50°F and 70°F) to minimize insect infestations. Some foods commonly infested with insects include cereals, flour, baking mixes, crackers, macaroni, cured meats, powdered milk, dried fruits, nuts, popcorn and spices.

Keep Food off the Floor Keep stored items on shelves or raised skids at least 15 cm (six inches) off the floor.


Keep Storage Areas Clean In small storage areas where food and supplies are moved in and out weekly, clean storage areas along the wall as they become available.

In large storage areas where movement of product might be only monthly, keep shelving two inches from the wall to allow for cleaning and monitoring where the floor and wall comes together. These junctions can be breeding grounds and roadways for rodents and insects.

Seal Access Points

Keep pests out of the foodservice operation by making sure that doors and windows are shut or screened. Seal holes in walls, floors or ceilings.

Remove Refuse Remove garbage and unused equipment from food storage areas.

This action removes harbourage areas (i.e. places to live) for insects and rodents.

Contaminated Food Food contaminated by insects, larvae, rodents and/or rodent faecal matter; or birds and/or bird faecal matter, likely contain pathogenic micro organisms and other diseases. When pests are found you must:

• Discard all food that has been contaminated; • Clean and sanitize areas to prevent further contamination; • Destroy nesting places and seal them off to prevent future use; and • Consult a licensed pest control operator.


Pest Control Operators Certified pest control operators are skilled in identifying and eradicating pests. They can provide professional advice on preventing pest infestations and are qualified to handle dangerous pest control chemicals.

• Check experience and references • Ensure you know the extent of services provided, including:

o Frequency o Pests covered o Emergency response o Reporting o Inspection services and advice

• Obtain a list of the chemicals to be used and ensure that they meet Canadian standards for use in foodservice operations.

Methods of Pest Control A certified pest control operator can use a number of methods to control pests on an ongoing basis.

Electrocuters Devices that electrocute flying insects. These should be located at least two metres (six feet) away from any food handling areas. This means that these devices should not be located near preparation, cooking, or serving areas. They should also be located away from places where clean utensils, glassware, dishes or pots might be stored

Insect Traps Adhesive tapes or traps for insects. These devices should not be located near food products or clean kitchen or service ware.

Rodent Traps Live rodent traps, such as mechanical traps and glue boards. These devices should be checked regularly, at least every week, to remove live and dead rodents. Foodservice operators should monitor their pest control operator to ensure that traps are being checked during regular visits. Traps containing poison should never be located inside a foodservice operation


Chemicals Rodenticides and insecticides must be applied only by a licensed pest control operator. These chemicals are highly toxic and can cause illness and the possibility of death if consumed in food or from affected food contact surfaces. Food preparation, cooking and serving should not be taking place when these chemicals are being applied, and should not resume until they are at safe levels. This may not be possible for 24 hour foodservice operations. In these cases, non-spray methods, such as those previously mentioned (traps, devices that electrocute, glue boards) should be used. At all times, open food must be protected from contamination.


Pest Control Manual Pest control activities must be documented. Foodservice operators must follow up on observations or concerns highlighted by pest control operators. A pest control manual (usually provided by the pest control operator) should outline all the procedures, practices and follow up actions on the pest control program.

Contact Information The manual must have the name and contact information for the Pest Control Operator. This should include address, phone, fax and e-mail. The information should include after hours emergency contact numbers.

Chemicals Used The chemicals used for the pest control program:

• chemical name; • type; • concentration; and • regulatory approvals for the chemical.

Chemical Application Information regarding the application of chemicals should include:

• method (i.e. spray, powder, traps); • name of person applying the chemicals; and • where the chemicals were applied.

Mechanical Prevention Methods of non-chemical control, including maps of the facility (inside and outside) showing the locations of traps, and records showing the results of monitoring them.

Records These include records of inspection and monitoring, including the monitoring done by the foodservice operator and staff). Records outlining the type of follow up taken after the pest control operator made recommendations.


Summary To show that all efforts have been made to keep pests under control, pest management actions need to be documented. Furthermore, findings of pest control operators, such as recommendations regarding the patching of holes, or application of pesticides to gain control over a growing problem, must be followed up by the foodservice operator. It is the responsibility of the foodservice operator to make sure that an effective pest control program is in place. Documentation is the proof that the program is in place and working.


Pest Control Quiz

1. Which of the following is an example of preventing pests from accessing foodservice operations:

[ ] Inspecting incoming food and supplies [ ] Using baited mouse traps

[ ] Hanging a fly strip in your store room [ ] Spraying pesticides

2. How often should rodent traps be checked?

[ ] Once a month [ ] Once every two weeks

[ ] Once every three weeks [ ] Once a week

3. Which of the following should be included in your Pest Control Manual (select all that apply):

[ ] Name of the Pest Control Operator [ ] Chemicals used and where they are applied

[ ] Name of the person applying chemicals [ ] Maps showing the location of traps

[ ] Recommendations from the Pest Control

Operator

[ ] Monitoring and inspection records

4. Rodenticides and insecticides are highly toxic and can cause illness and the possibility of death if

consumed in food or from affected food contact surfaces.

[ ] True [ ] False

5. When selecting a Pest Control Operator you should look for those with experience working in

foodservice operations.

[ ] True [ ] False


6. Which of the following are examples of pest control through preventative measures (select all

that apply):

[ ] Rejecting any incoming supplies that have

signs of pest contamination

[ ] Monitor storage areas for pest activity

[ ] Use the First-In First-Out stock rotation

method

[ ] Keep food 15 cm (6 inches) off the floor

[ ] Clean food storage areas frequently [ ] Keep doors closed use screens on windows

[ ] Remove garbage frequently

7. Which of the following steps should be taken if food has been contaminated by pests (select all

that apply):

[ ] Discard food [ ] Clean and sanitize the area

[ ] Destroy nesting areas [ ] Have a Pest Control Operator eradicate the

pests

[ ] Smell the food to determine if it is contaminated

8. Pest Control Operators must be licensed.

[ ] True [ ] False

9. Foodservice Operators can apply Pesticides to control pests.

[ ] True [ ] False

10. Devices that electrocute insects must be ____ meters from food.

NFSTP | Employee & Visitor Illness, Injury, and Hygiene 109

Employee & Visitor Illness, Injury, and Hygiene

The Human Factor

Goal To learn how to prevent human contamination of food.

Learning Objectives

1. Establish a policy for employee illness; 2. Treat injuries to prevent food contamination; 3. Identify employee hygiene practices; and 4. Establish a policy for visitors.

Illness and Disease Food handlers must be free from any symptoms of illness or disease that could be transmitted through food. The foodservice operation must have a program to handle illnesses. Infected employees are the third largest cause of food borne illnesses in the foodservice industry. Sick food handlers can directly deposit pathogens onto equipment, utensils and other food contact surfaces. These germs can produce toxins, or infect customers, resulting in food borne illness. These symptoms must be reported to management so that the need for medical examination and exclusion from food handling can be considered.

Diarrhoea

Fever

Vomiting

Jaundice

Sore throat

Discharge for nose, eyes or ears.

110 Employee & Visitor Illness, Injury, and Hygiene | NFSTP

Asymptomatic carrier Carriers have no symptoms but can transmit illness to others. People with hepatitis A virus can spread the illness for weeks prior to any visible symptoms. "Typhoid Mary Mallon" was a cook for families in New York in the early 1900s. She spread typhoid fever to some of the people in the families she cooked for, but she never had any symptoms of the disease. Food handlers who are exposed to people with a contagious illness should see their doctor.

Reporting Illness If a food handler is directly or indirectly exposed or suffering from a communicable disease, it must be immediately reported to management.

Employees must report symptoms of illness

Employees with symptoms must not handle food or touch food contact surfaces

Sick employees should visit their doctor

Employees cannot work if diagnosed with reportable disease (Hepatitis A, Shigella, E.coli 0157:H7, etc.)

Contact the health department if an employee has a communicable disease

Employees must get a doctor’s written permission before returning to work

Injuries

Food handlers working with cuts, burns, boils, open sores and wounds are a health hazard;

Cuts can produce Staphylococcus aureus germs which produces a heat-stable toxin;

Employees with exposed wounds must not handle food.

Treating Injuries Follow the steps below if an employee has a cut, burn, boil, sore, skin infection or infected wound.

Clean If the employee obtained the injury at the foodservice operation the immediate area must be cleaned and sanitized and any food contacted must be disposed of immediately.

Stop food handling Depending on the severity of the injury the food handler should be removed from food handling activities entirely. Bad cuts or burns should be treated by a doctor. For less severe injuries go to the next step.


Covering the Wound The injury should be bandaged with a clean, dry and tight fitting bandage to prevent the wound from leaking. Brightly coloured bandages are best as they are more likely to be seen if lost. A waterproof, disposable plastic glove must be worn over the bandage. Employees wearing bandages may need to be moved to tasks away from the direct handling of food and food contact surfaces.

Clean Clothing Introduction

• Uniforms can be a source of contamination. • Food handlers in food preparation areas must wear clean outer clothing. • Clothing must be cleaned daily. • Uniforms, aprons and cleaning cloths should be changed when they become contaminated. • Uniforms should be put on and worn only at work.

Hair Covering

• Hair and face have millions of bacteria. • Hair and beard restraints prevent hair from contaminating food or food contact surfaces. • They help prevent touching hair and beards. • Personnel in food preparation areas should wear a hair restraint. • Where required, beard nets should also be worn.

Clean Apron

• Aprons must be changed if they are dirty. • Aprons must be changed when a food handler moves from raw to ready-to-eat food preparation.

Safe Shoes

• Shoes should be clean, non-slip, and be worn only in the foodservice operation. • Shoes that have been worn on a farm or in other unsanitary conditions could result in cross-

contamination.


Employee Hygiene Practices Bacteria and viruses can be carried on cigarettes, dirty tissue, and food containers such as juice and water bottles. False fingernails, nail polish, and false eyelashes can transport micro organisms as well as cause a physical hazard in foods. These things can lead to customer injury and illness. The following activities are prohibited during food handling, preparation, service, and cleaning:

smoking;

eating and drinking;

chewing gum;

spitting;

sneezing and coughing onto foods or food contact surfaces; and

blowing your nose. Food handlers should not wear false nails or nail polish. They must refrain from behaviour that could result in food contamination.

Sneezing & Coughing If sneezing and coughing are unavoidable, direct the sneeze or cough into the bend of your elbow and always away from the food.

Bathe Daily Good hygiene habits include bathing and washing hair on a daily basis.

Jewellery Policy Jewellery is difficult to keep clean. Bacteria can hide between your skin and the piece of jewellery and then be transferred into the food product. Jewellery is also a danger as it could accidentally fall into the food and become a choking hazard, or become caught on a piece of equipment and become an occupational hazard.

For everyone's safety, a "no jewellery" policy should be enforced.

Medical alert bracelets or necklaces can be worn underneath clothing.


Hand Washing Bacteria and other contaminants are present on hands, especially on the fingertips and under the fingernails. While hand washing may seem to be common sense, many food handlers fail to wash their hands thoroughly and as often as needed. If hands are not washed properly and often, there is an increased risk of contamination to the food and food contact surfaces. Employees involved in food preparation and food service must thoroughly understand when and how to wash their hands. Why Germs are found on hands and easily spread to food and food contact surfaces causing foodborne illness. When Every time your hands become contaminated; you are interrupted; or you change tasks. How Scrub hands and exposed arms with soap and water for at least 20 seconds. Summary Follow these steps to ensure proper hand washing: 1. Wet hands and exposed arms with warm running water; 2. Apply liquid soap; 3. Scrub hands and exposed arms for at least 20 seconds; 4. Use a brush under the fingernails and other dirty areas; 5. Rinse thoroughly with clean, warm water (wrists pointed downwards); 6. Soap and lather vigorously again; 7. Rinse hands and wrists thoroughly; and 8. Dry hands with a single-use paper towel. Use paper towel to turn off the tap. Never dry hands on apron or dishtowel, as this would re-contaminate hands.

Glove Use

Wash hands before putting on gloves

Disposable gloves should be changed: o after each use; o after four hours of use; o after interruptions and breaks; o if torn, damaged or contaminated.

Use nitrile gloves to avoid latex allergies


Visitor Policy Visitors such as salespeople and delivery personnel can cause contamination in the foodservice operation. Their clothing and hair may have contaminants that could be transferred to food, or food contact surfaces. All visitors, including delivery and repair personnel, should observe the same hygiene and dress code as food handlers working in the foodservice operation. Visitors must:

Wash hands when entering the operation;

Wear hair nets;

Wear an outer protective coat, provided by the food service operator;

Not get close to food preparation;

Not touch food or food contact surfaces.

Summary Food handlers must:

Not work if they are sick; Report illness to management; Cover cuts, sores and rashes; Wear clean uniforms, aprons & hair restraints; Practice good hygiene by bathing daily and washing their hands often; Not wear jewellery at work; and Follow proper procedures for wearing gloves.

Visitors must follow the same hygiene policies including proper hand washing and hair restraints.


Hygiene Quiz

1. Which of the following are symptoms of a communicable illness? (select all that apply)

[ ] Vomiting [ ] Sore throat

[ ] Fever [ ] Diarrhea

[ ] Jaundice [ ] Runny nose, eyes or ears

2. Everyone who spreads a disease shows symptoms.

[ ] True [ ] False

3. Illness must be reported to management.

[ ] True [ ] False

4. If a doctor diagnoses you with an illness that can spread to other people through food you must

get written permission from the doctor before you can return to work.

[ ] True [ ] False

5. Which of the following injuries can produce germs that contaminate food and food contact

surfaces? (select all that apply)

[ ] Cuts [ ] Burns

[ ] Bruises [ ] Blisters

[ ] Sprains [ ] Acne

[ ] Boils [ ] Skin rashes


6. How should you treat an injury such as a small cut or minor burn?

[ ] Discard any food that is contaminated and

clean the food contact surface; clean and

bandage the wound; wear a waterproof glove.

[ ] Clean and bandage the wound; wear a

waterproof glove; thoroughly rinse any food

that is contaminated and clean the food

contact surface.

[ ] Discard any food that is contaminated;

clean and sanitize the food contact surfaces;

clean and bandage the wound; wear a

waterproof glove.

[ ] Send the food handler to the hospital.

7. Uniforms should be put on at work and should not be worn outside of work.

[ ] True [ ] False

8. Hair has bacteria that can produce toxins in food.

[ ] True [ ] False

9. Which behaviours should be avoided during food handling? (select all that apply)

[ ] Smoking [ ] Coughing or sneezing

[ ] Drinking [ ] Eating

[ ] Spitting [ ] Chewing gum or tobacco

[ ] Frequent hand washing [ ] Wearing false nails or nail polish

[ ] Wearing jewellery

10. The minimum time for hand washing is ___ seconds.

118 Education and Training | NFSTP

Education and Training

Operators & Food Handlers

Goal Ensure Operators and Food Handlers know and understand the value of using food safety procedures. Training is very important to food safety in a foodservice operation. If food handlers are unaware of ways food can become contaminated, then the entire foodservice operation and its customers are at risk.

Learning Objectives

1. Identify attributes of effective food safety training; 2. Identify knowledge & skills that must be learned during operator training; 3. Ensure food handlers have the skills and knowledge to handle food safely; and 4. Document food safety training.

Food Safety Training Courses Courses may be offered by public or private organizations. These courses should be:

Valid for five years after completion of the certification course;

Based on national training standards; and

Recognized by the Health Authority in your jurisdiction.

Operator Training Topics What must be learned during operator training:

Employee hygiene;

Reporting illness and injury;

Relationship of time/temperature to food safety;

Dangers of eating raw or undercooked food;

Time/temperatures for storage, thawing, preparation, cooking, holding, cooling & reheating;

Application of Critical Control Points;

Prevention of cross contamination from equipment, people and food;

Proper equipment design, installation, capacity, maintenance and cleaning;

How to clean and sanitize utensils and food contact surfaces;

Safe sources of water and how to protect it from contamination;

Correct handling procedures for chemicals & allergens;

Their responsibility under the laws.

NFSTP | Education and Training 119

Food Handlers Foodborne illness is often due to food handler error related to improper time/temperature management, personal hygiene and health, and cross-contamination. In the absence of the foodservice operator, at least one other employee must have a recognized food safety certification, to ensure the consistent application of food safety practices. All employees in food service operations must have the necessary skills and knowledge to handle food safely. Foodservice operators must ensure food safety education is available to food handlers through training, formal food safety certification and employee meetings.

Food Handler Training Topics Food Handlers should have knowledge of:

Their role & responsibility in protecting food;

Properties of foods (i.e. colour, texture, odour);

Main types of micro organisms, their sources, and factors affecting their growth;

Common causes of foodborne illnesses;

Procedures and practices that prevent foodborne illnesses;

Basic elements of HACCP; and

Allergenic properties of certain foods. Educational courses and programs provided to food handlers should be designed to meet or exceed the learning objectives set by the Food Retail and Food Service Code.

Training Records Foodservice operators should maintain records of which employees have taken courses, the dates, and any additional relevant information.

Keep a copy of the original certificate in the employee's personnel file; or

Copy the attendance list for the course date, and keep it in a master employee training file.

Summary

Identify a recognized food safety training program ; Operators must be certified in a recognized food safety training program; Employees must have the skills and knowledge to handle food safely; and Training and certification must be documented.

120 Education and Training | NFSTP

Education & Training Quiz

1. Operators of foodservice operations must be certified in a recognized food safety training

program.

[ ] True [ ] False

2. Certification in Food Safety should be valid for:

[ ] One year [ ] Two years

[ ] Five years [ ] Ten years

3. Food safety certification courses do not have to be recognized by Health Authorities.

[ ] True [ ] False

4. A copy of the original food safety training certificate in the employee's personnel file is an

example of training documentation.

[ ] True [ ] False

5. Food handler training should include (select all that apply):

[ ] Their role & responsibility in protecting

food

[ ] Properties of foods (i.e. colour, texture,

odour)

[ ] Main types of microorganisms [ ] Common causes of foodborne illnesses

[ ] Procedures that prevent foodborne

illnesses

[ ] Basic elements of HACCP

[ ] Allergenic properties of certain foods

NFSTP | Program Management 121

Program Management

A Road Map to Food Safety

Goal To put a food safety program in place that will effectively control potential food contamination. In a foodservice operation, each type of food can pose different biological, chemical or physical risks. Foodservice operators need to identify the steps during preparation that require controls to eliminate hazards or to minimize risk. The owner/operator must determine what type of risk-based food safety program will be used to minimize the potential of foodborne illness outbreaks.

Learning Objectives

1. Identify the role of supervisors in program implementation; 2. Learn the 3 basic components of food safety programs; 3. Define HACCP; 4. Learn the 6 steps to HACCP implementation; 5. Learn the 7 principles of HACCP plans.

Supervising Food Safety Programs Knowledgeable supervisory staff needs to be accessible during all hours of operation to respond to food hazard concerns and, if necessary, apply corrective actions. The supervisor should:

Be accessible during operating hours;

Understand safe food practices, food risks and corrective actions; and

Have food safety training.

122 Program Management | NFSTP

Components of Food Safety Programs

1. Procedures – explaining what must be done and how to complete tasks that keep food safe; 2. Activities – employees perform to prevent food contamination which are based on the written

procedures; and 3. Records – the forms completed by employees, as activities are completed, to prove that

procedures are followed.

What is HACCP? Across Canada HACCP is being implemented on the farm, in food processing plants, in food distribution centres, in retail food stores and foodservice operations.

It stands for Hazard Analysis and Critical Control Points.

HACCP helps identify and correct possible food safety risks to prevent foodborne illness.

It is a recognized, proven system that has been adapted for use in foodservice operations.

HACCP Preparation Most operations are already doing many of the activities necessary to keep food safe. HACCP goes one step further: it helps you to anticipate potential problems and prevent them from occurring. HACCP protects your business by managing biological, chemical (including allergens) and physical hazards. The following steps will provide you with a brief overview of how to prepare for HACCP implementation.

1. Assemble the Team

Assemble the HACCP team. They will provide the details of what happens at every step of the flow of food through the operation from receiving to service of food. It is good to have employees that work in different areas of the foodservice operation in order to get a complete picture of how food is handled. This team should be knowledgeable about food safety and be part of the HACCP team from development through to implementation.


2. Develop Good Operating Practices:

This step requires simple documented procedures on:

Facilities

Receiving

Storage

Equipment

Personnel

Sanitation

Pest Control

Traceability These are the procedures you have been learning about through the National Food Safety Training Program. By implementing the practices you have been learning you will have Good Operating Practices for your foodservice operation.

3. Group Menu Items

Group menu items by categories. By grouping similar menu items you can reduce the number of HACCP plans required for the food safety program. For example, you may be able to have one plan for clear, hot soups instead of a different HACCP plan for each individual soup on your menu.

4. List Incoming Ingredients

Identify all your incoming ingredients and materials. This list will help you to conduct your hazard analysis and identify products that might have hidden hazards such as allergens.

5. Menu Flow Diagrams

These diagrams describe the step-by-step process of preparing a group of menu items. 6. Draw the Floor Plan Draw your foodservice operation floor plan. This floor plan helps to identify potential hazards associated with the flow of food, people and equipment in your foodservice operation. For example, if your receiver has to go through a food preparation area to store incoming food there is the potential risk of incoming food contaminating food that is being prepared.


HACCP Plans Once the six preparation steps are completed, then a foodservice operator can develop a HACCP plan. There are seven principles in the development of each HACCP plan. One HACCP plan will be required for each grouping of menu items. A foodservice operation may have one or many HACCP plans.

1. Hazard Analysis

The foodservice operator lists all the possible biological, chemical (including allergens) and physical hazards associated with the ingredients and process steps in a group of menu items.

2. Identify CCPs

Critical Control Points are steps where we can intervene to control the hazards. Some of the hazards will be controlled by your good operational practices such as storage temperatures. Other hazards can only be controlled at a specific point in the process of making that menu item. A CCP is defined as a point, step or procedure where control can be applied and the hazard can be prevented, eliminated, or reduced to an acceptable level. If we lose control at this point, someone could get sick. Critical control points are based on criteria such as cook time and temperature.

3. Establish Critical Limits

Once you have determined the critical control points (CCPs) for a specific group of menu items, you need to establish critical limits. Critical limits are minimum and maximum limits that the critical control point must meet to keep food safe. The critical limits must be measurable (such as time and temperature). They must also be based on scientific data, food regulations (such as the Food Retail and Food Services Code), and expert advice. For example, whole poultry must be cooked to an internal temperature of 85°C (185°F) for 15 seconds. This would be the Critical Limit for the Cooking Step for poultry.


4. Monitoring

Monitoring lets you know that critical limits are being met, and that you are doing things right. To develop a successful monitoring program, you need to focus on: • Who will monitor; • How to monitor; • When to monitor; and • Where to monitor. Monitoring techniques should be explained in detail, measurable and clear. Taking temperatures is an example of monitoring.

5. Corrective Actions

Corrective actions are predetermined steps taken when food does not meet a critical limit during the monitoring procedure. This is the last opportunity you have to prevent a possible foodborne illness. The corrective action tells employees what to do if the product does not meet the predetermined food safety requirements. For example, if food has not achieved the correct temperature during the cooking step a corrective action may be to continue cooking until the critical limit is met. Discarding the food is another corrective action that would prevent foodborne illness if critical limits have not been met.

6. Verify the System Works

After you have developed your system you need to confirm that it works according to the plan. This is called verification. Verification of your plan should be performed on a regular basis. This is sometimes done by reviewing records, watching people perform critical control point checks, or through things like microbiological analysis.

7. Record Keeping

Recording how food is produced and kept safe is important to the success of a HACCP system. The forms your employees complete during the monitoring step are examples of record keeping. Proper records allow you to document that you are continuously preparing and serving safe food. Record keeping also allows you to analyze problems and make changes to prevent any recurrence of problems.


Summary

Knowledgeable supervisors must be available to answer food safety questions; PAR – Food Safety Programs need Procedures, Activities and Records to be successful; HACCP is a proven food safety program that can be adapted for your operation; There are 6 steps to prepare for HACCP planning; There are 7 principles to apply during development of your HACCP Plan.


Program Management Quiz 1. Supervisors that are in charge of food safety need to be accessible in case an employee has a

question.

[ ] True [ ] False

2. We used the acronym PAR to identify the 3 main components of a food safety program. What does the "R" stand for? (please type your answer below)

Answer:____________________________________________________________________ 3. What does CCP stand for?

[ ] Critical Control Point [ ] Careful Cooking Procedures [ ] Crucial Corrective Practices

4. There are 6 steps to prepare for HACCP plan development. Please number them to identify the

correct order.


Assemble the HACCP Team

Construct flow diagrams for each menu category

Describe Menu Categories

Develop Good Operating Practices

Draw your floor plan to identify potential flow hazards

Identify incoming ingredients used for your menu items

5. There are 7 HACCP Principles. Please number them to identify the correct order.


Corrective Action

Critical Control Points

Hazard Analysis

Monitor

Record Keeping

Set Critical Limits

Verification

128 Appendix - Pathogenic Organisms | NFSTP

Appendix - Pathogenic Organisms

Introduction This resource provides information regarding disease causing (called pathogenic) organisms. Pathogenic Organisms This group of "germs" (listed below) can cause foodborne illnesses. These can be grouped into three classes:

• Foodborne infections - bacteria are not killed during the preparation of the food and cause an internal infection when someone eats the food containing the live bacteria

• Food poisoning - toxins produced by some types of bacteria are consumed 'poisoning' the person eating the food

• Toxin-mediated - bacteria that are still alive when the food is eaten cause an infection and produce toxins

NFSTP | Appendix - Pathogenic Organisms 129

Bacillus cereus Bacillus cereus is a facultatively aerobic sporeformer. Facultatively anaerobic/aerobic microorganisms do not require oxygen for growth. Disease - Bacillus Cereus Gastroenteritis. There are two types. The diarrhoea type and the vomiting type. Incubation Period - 1/2 - 6 hours (vomiting type); 6 - 15 hours (diarrhoea type) Duration of Illness - Less than 24 hours (vomiting); 24 hours (diarrhoea) Symptoms - Nausea and vomiting. The symptoms of B. cereus diarrheal type food poisoning mimic those of Clostridium perfringens food poisoning. The onset of watery diarrhea, abdominal cramps, and pain occurs 6-15 hours after consumption of contaminated food. Nausea may accompany diarrhea, but vomiting rarely occurs. Symptoms persist for 24 hours in most instances. The vomiting type of food poisoning is characterized by nausea and vomiting within 0.5 to 6 hour after consumption of contaminated foods. Occasionally, abdominal cramps and/or diarrhea may also occur. Duration of symptoms is generally less than 24 hours. The symptoms of this type of food poisoning parallel those caused by Staphylococcus aureus foodborne intoxication. Source - Soil, dust Foods - A wide variety of foods including meats, milk, vegetables, and fish have been associated with the diarrheal type food poisoning. The vomiting-type outbreaks have generally been associated with rice products; however, other starchy foods such as potato, pasta and cheese products have also been implicated. Food mixtures such as sauces, puddings, soups, casseroles, pastries, and salads have frequently been incriminated in food poisoning outbreaks. Prevention - Use careful time and temperature control and quick-chilling methods to cool foods, hold hot foods at 60°C (140°F or higher, reheat leftovers to 74°C (165°F) for at least 15 seconds within 2 hours.


Campylobacter jejuni Campylobacter jejuni is a microaerophilic organism, which means it has a requirement for reduced levels of oxygen. Surveys have shown that C. jejuni is a leading cause of bacterial diarrhoeal illness. Disease - Campylobacteriosis. There are two types. The diarrhoea type and the vomiting type. Incubation Period - 2 to 5 days Duration of Illness - 7 to 10 days (relapses common) Symptoms - C. jejuni infection causes diarrhea, which may be watery or sticky and can contain blood. Other symptoms often present are fever, abdominal pain, nausea, headache and muscle pain. The illness usually occurs 2-5 days after ingestion of the contaminated food or water. Illness generally lasts 7-10 days, but relapses are not uncommon (about 25% of cases). Source - Domestic and wild animals (intestinal tract) Foods - C. jejuni frequently contaminates raw chicken. Surveys show that 20 to 100% of retail chickens are contaminated. This is not overly surprising since many healthy chickens carry these bacteria in their intestinal tracts. Raw milk is also a source of infections. The bacteria are often carried by healthy cattle and by flies on farms. Non-chlorinated water may also be a source of infections. Prevention - However, properly cooking chicken, pasteurizing milk, and chlorinating drinking water will kill the bacteria. Thoroughly cook food to minimum safe internal temperatures, avoid cross-contamination.


Clostridium botulinum Clostridium botulinum is an anaerobic, spore-forming rod shaped bacterium that produces a potent neurotoxin. The spores are heat-resistant and can survive in foods that are incorrectly or minimally processed. Disease - Botulism. Incubation Period - 18 to 36 hours (may vary from 4 hours to 8 days) Duration of Illness - Several days to a year. Symptoms - Lassitude, weakness, vertigo, double vision, difficulty speaking and swallowing, constipation. Source - Soil, bottom sediments of streams, lakes, and coastal waters, and in the intestinal tracts of fish and mammals, and in the gills and internal organs of crabs and other shellfish. Foods - Improperly prepared home-canned, low-acid foods (e.g. corn, green beans, mushrooms, spaghetti sauce, salmon), improperly stored low acid fruit juices (e.g., carrot juice), improperly stored baked potatoes, garlic-in-oil products, grilled sautéed onions in butter sauce, stews, meat/poultry loaves. Honey has been linked to cases of infantile botulism. Prevention - Do not use home canned products, or damaged commercially canned products, use careful time and temperature control for sours vide items and all large, bulky foods, purchase garlic and oil mixtures in small quantities for immediate use and keep refrigerated, cook sautéed onions on request, rapidly cool leftovers.


Clostridium Perfringens Clostridium perfringens (C. perfringens) is an anaerobic spore-forming bacterium. Spores can survive normal cooking temperatures. C. perfringens produces a toxin in the intestinal tract when people eat food containing a high concentration of the bacteria. Disease - Enteritis Clostridium perfringens. Incubation Period - 8 -22 hours Duration of Illness - 24 hours (may last 1 to 2 weeks). Symptoms - Abdominal pain, diarrhea, dehydration. Source - Humans (intestinal tract), animals, soil. Foods - Cooked meat, meat products, poultry, gravy, beans that have been cooled slowly. Prevention -Use careful time and temperature control in cooling and reheating cooked meat, poultry, and bean dishes and products to 74°C (165°F) for at least 15 seconds within 2 hours.


Escherichia coli O157:H7 E. coli serotype O157:H7 is a rare variety of E. coli that produces large quantities of one or more related, potent toxins that cause severe damage to the lining of the intestine. Disease - E. coli 0 157, H7 Enteritis. Incubation Period - 2 to 9 days Duration of Illness - 8 days Symptoms - The illness is characterized by severe cramping (abdominal pain) and diarrhea which is initially watery but becomes grossly bloody. Occasionally vomiting occurs. Fever is either low-grade or absent. The illness is usually self-limited and lasts for an average of 8 days. Some individuals exhibit watery diarrhea only. Source - Animals, particularly cattle, humans (intestinal tract) Foods - Undercooked or raw hamburger (ground beef) has been implicated in many of the documented outbreaks, however E. coli O157:H7 outbreaks have implicated alfalfa sprouts, unpasteurized fruit juices, dry-cured salami, lettuce, game meat, commercial mayonnaise and cheese curds. Raw milk was the food in a school outbreak in Canada. Prevention - Thoroughly cook ground beef to at least 68°C (155°F) for 15 seconds. Avoid cross contamination from foodservice employees by practicing good personal hygiene.


Listeria monocytogenes Some studies suggest that 1-10% of humans may be intestinal carriers of L. monocytogenes. It has been found in at least 37 mammals, both domestic and wild, as well as at least 17 species of birds and possibly some species of fish and shellfish. It can be also be found in soil, silage, and other environmental sources. It is quite hardy and resists freezing, drying, and heat remarkably well for a bacterium that does not form spores. Disease - Listeriosis. Incubation Period - The onset time to serious forms of listeriosis is unknown but may range from a few days to three weeks. The onset time to gastrointestinal symptoms is unknown but is probably greater than 12 hours. Duration of Illness - Indefinite, depends on treatment; high fatality rates in individuals with compromised immune systems. Symptoms - The manifestations of listeriosis include blood poisoning (septicemia), meningitis, encephalitis (inflammation of brain tissue), and intrauterine (in the uterus) or cervical infections in pregnant women, which may result in spontaneous abortion (2nd/3rd trimester) or stillbirth. The onset of these illnesses is usually preceded by influenza-like symptoms including persistent fever. It was reported that gastrointestinal symptoms such as nausea, vomiting, and diarrhea may precede more serious forms of listeriosis or may be the only symptoms. Source - Soil, water, mud, humans, domestic and wild animals, fowl, damp environments. Foods - Deli meats, unpasteurized milk and cheese, ice cream, raw vegetables, poultry and meats, seafood, and prepared, chilled, ready-to-eat foods. Prevention - Use only pasteurized milk and dairy products, cook foods to proper internal temperatures, avoid cross contamination, clean and sanitize surfaces, avoid pooling water.


Salmonella spp. Salmonella is a rod-shaped, motile, non-spore forming bacterium. There is a widespread occurrence in animals, especially in poultry and swine. Environmental sources of the organism include water, soil, insects, factory surfaces, kitchen surfaces, animal feces, raw meats, raw poultry, and raw seafood, to name only a few. Disease - Salmonellosis. Incubation Period - Symptoms start to appear 6-48 hours. Duration of Illness - Duration of acute symptoms may last for 1 to 2 days (may last longer). Symptoms - Symptoms include nausea, vomiting, abdominal cramps, minal diarrhea, fever, and headache. Chronic arthritic symptoms may follow 3-4 weeks after onset of acute symptoms. Source - Domestic and wild animals, humans (intestinal tract) especially as carriers. Foods - Poultry and poultry salads, meat and meat products, fish, shrimp, sliced melons, tomatoes, milk, shell eggs, egg custards and sauces, and other protein foods, dried gelatin, peanut butter, cocoa, and chocolate. Prevention - Avoid cross contamination, refrigerate food, thoroughly cook poultry to at least 74°C (165°F) for 15 seconds, rapidly cool cooked meats and meat products, avoid contamination from foodservice employees by practicing good personal hygiene


Shigella spp. Shigella are Gram-negative, non-motile (can't move on their own), non-spore forming rod-shaped bacteria. The illness caused by Shigella (shigellosis) accounts for few of the reported outbreaks of foodborne illness. Shigella rarely occurs in animals; principally a disease of humans except other primates such as monkeys and chimpanzees. The organism is frequently found in water polluted with human feces. Disease - Shigellosis. Incubation Period - 12 to 50 hours. Duration of Illness - 3 to 14 days. Carriers of an infection may not get sick or show symptoms. Symptoms - Diarrhea (sometimes bloody), abdominal pain, fever, vomiting. chills, lassitude, dehydration. Source - Humans (intestinal tract), flies. Often transmitted by the fecal-oral route. Foods - Salads (pasta, potato, shrimp, tuna, chicken, turkey, macaroni, fruit, lettuce), chopped turkey, rice balls, beans, pudding, produce such as strawberries, spinach, fresh daikon (a type of radish), raw oysters, deli meats, unpasteurized milk. Prevention - Avoid cross contamination, avoid fecal contamination from foodservice employees by practicing good personal hygiene, use sanitary food and water sources, control flies, rapidly cool foods.


Staphylococcus aureus S. aureus is a spherical bacterium (coccus) in grape-like clusters. Some strains are capable of producing a highly heat-stable toxin that causes illness in humans. Disease - Staphylococcus. Incubation Period - Rapid Duration of Illness - 2 to 3 days. Symptoms - Nausea, vomiting, abdominal cramps; in more severe cases, headache, muscle cramping, changes in blood pressure and pulse rate. Source - Humans (skin, hair, nose, throat, infected sores), animals. Staphylococci are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals. Foods - Ham and other meats, poultry, warmed-over foods, egg products, milk and dairy products, custards, potato salads, cream-filled pastries, and other protein foods. Prevention -Avoid cross contamination from bare hands, practice good personal hygiene, exclude foodservice employees with skin infections from food preparation, properly refrigerate food, rapidly cool prepared foods.


Norovirus Noroviruses are a very common cause of viral gastroenteritis. Disease - Norovirus Gastroenteritis. Incubation Period - 24 - 48 hours Duration of Illness - 24 - 60 hours. Symptoms - Nausea, vomiting, diarrhea, abdominal pain, headache, low-grade fever. Source - Humans (intestinal tract). Foods - Raw shellfish, raw vegetables, salads, prepared salads and water contaminated from human feces. Prevention - Obtain shellfish from approved, certified sources, avoid fecal contamination from foodservice employees by practicing good personal hygiene, thoroughly cook foods to minimum safe internal temperatures and use chlorinated water.

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