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Complete PowerPoint Presentation on Food Safety by ServSafe
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1-2
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food
2. True or False: Potentially hazardous food is usually moist
3. True or False: Adults are more likely to become ill from contaminated food than preschool-age children are
4. True or False: People taking certain medications, such as antibiotics, are at high risk for foodborne illness
5. True or False: Cooked vegetables are not a potentially hazardous food
Foodborne Illness
Foodborne Illness
Illness carried or transmitted to people by food
Foodborne-Illness Outbreak
Incident in which two or more people experience the same illness after eating the same food
1-3
Populations at High Risk for Foodborne Illness
Higher Risk People
Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill
1-5
Potentially Hazardous Food
Food Favoring the Rapid Growth of Microorganisms:
Milk and MilkProducts
Meat: Beef, Pork,Lamb
Fish
Eggs (except thosetreated to eliminateSalmonella spp.) Poultry Shellfish and
Crustacea
1-6
Heat-Treated Plant Food, such as Cooked Rice,
Beans, and Vegetables
Potentially Hazardous Food
Food Favoring the Rapid Growth of Microorganisms: continued
BakedPotatoes
Tofu or OtherSoy-Protein Food
Untreated Garlic-and-OilMixtures
Raw Sprouts andSprout Seeds
Synthetic Ingredients,Such as Textured Soy
Protein inMeat Alternatives
Sliced Melons
1-7
Potential Hazards to Food Safety
Biological Hazards
Bacteria, viruses, parasites, fungi
Toxins
Chemical Hazards
Pesticides, food additives, cleaning supplies, toxic metals
Physical Hazards
Hair, dirt, metal staples, etc.
1-8
Time-Temperature Abuse
Food has been abused:
Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms
1-10
Cross-Contamination
Cross-contamination occurs when:
Microorganisms are transferred from one food or surface to another
1-11
Apply Your Knowledge: Potentially Hazardous or Not?
Which of these are potentially hazardous?
___ Raw carrots
___ Sliced melons
___ Raw bean sprouts
___ Baked potatoes
___ Soda crackers
___ Apples
___ Bananas
___ Flour
___ Dry rice
___ Tofu
___ Limes
___ Eggs
___ Soy burger
___ Milk
___ Bread
1-12
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101112131415
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Bacillus cereus is commonly associated with cereal crops, such as rice
2. True or False: A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness
3. True or False: Cooking food to the required minimum internal temperature can help avoid listeriosis
4. True or False: A person with shigellosis may experience bloody diarrhea
5. True or False: Highly acidic food typically does not support the growth of foodborne microorganisms
2-2
Microbial Contaminants
Microorganism
Small, living organism
Pathogen
Illness-causing microorganism
Toxin
Poison
2-3
Microbial Contaminants
Microorganisms That Can Contaminate Food and Cause Foodborne Illness
Bacteria Viruses Parasites Fungi
2-4
What Microorganisms Need to Grow: FAT TOM
FFood AAcidity T
T O M
Temperature
Time Oxygen Moisture
2-5
What Microorganisms Need to Grow: FAT TOM
Food
Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins
These are found in potentially hazardous food including:
Meat
Poultry
Dairy products
Eggs
FFood
2-6
What Microorganisms Need to Grow: FAT TOM
Acidity
Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6)
Most food falls into this range
pH Scale
Neutral
Aci
dic
7.5–4.6ideal forbacterialgrowth
Alk
ali
ne
AAcidity
2-7
What Microorganisms Need to Grow: FAT TOM
Temperature
Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)
Th
e T
emp
erat
ure
Dan
ger
Zo
ne
135°F(57°C)
41°F(5°C)
TTemperature
2-8
What Microorganisms Need to Grow: FAT TOM
Time
Foodborne microorganisms need sufficient time to grow
4 hours or more in TDZ=growth high enough to cause illness TTime
2-9
What Microorganisms Need to Grow: FAT TOM
Oxygen
Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent
OOxygen
2-10
What Microorganisms Need to Grow: FAT TOM
Moisture
Most foodborne microorganisms require moisture to grow
The amount of moisture available in food for this growth is called water activity (aw)
Potentially hazardous food typically has an aw of .85 or higher
MMoisture
2-11
Controlling the Growth of Microorganisms
The two conditions you can control:
Temperature
Refrigerate or freeze food properly
Cook food properly
Time
Minimize time food spends in the temperature danger zone (TDZ)
2-12
Apply Your Knowledge: What I Need to Grow!
Which conditions typically support the growth of microorganisms?
Food that is high in fat
Food that contains protein
pH of 9.0
Temperature of 155F (68C) or higher
Dry environment
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2-13
Classifying Foodborne Illness
Foodborne Infections Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Foodborne Intoxications Result when a person eats food containing
toxins that cause illness
Foodborne Toxin-Mediated Infections Result when a person eats food containing
pathogens, which then produce illness-causing toxins in the intestines
2-14
Bacteria That Cause Foodborne Illness
Basic Characteristics
Living, single-celled organism
Can be carried by food, water, soil, animals, humans, or insects
Can reproduce very rapidly under favorable conditions
2-15
Bacteria That Cause Foodborne Illness
Basic Characteristics: continued
Some survive freezing
Some change into a different form called spores to protect themselves
Some spoil food; others cause illness
Some produce toxins that cause illness
2-16
Spores
Certain bacteria can change into a different form, called spores, to protect themselves
Spores
Form when nutrients are not available
Are commonly found in soil and contaminate food grown there
Can contaminate meat, poultry, fish, and other food exposed to soil or dust
2-17
Spores
Spores
Can resist heat, allowing them to survive cooking temperatures
Can revert back to a form capable of growth when:
Food is not stored at the proper temperature
Food is not held or cooled properly
2-18
Major Foodborne Illnesses Caused by Bacteria
Infections
Campylobacteriosis
Salmonellosis
Shigellosis
Listeriosis
Vibrio parahaemolyticus Gastroenteritis
Vibrio vulnificus Primary Septicemia/Gastroenteritis
2-19
Illness: Campylobacteriosis Bacteria:Campylobacter jejuni
Most Common Symptoms
Diarrhea
Abdominal Cramps
Fever
Headache
Poultry
Water contaminated with the bacteria
Diarrhea (may be bloody)
Abdominal cramps
Fever
Headache
Infection: Campylobacteriosis
Commonly Associated Food Most Common Symptoms
2-20
Preventing Campylobacteriosis
To reduce the bacteria in food:
Cook food, particularly poultry, to required minimum internal temperatures
To prevent the transfer of the bacteria:
Prevent cross-contamination between raw poultry and ready-to-eat food.
2-21
Infection: Salmonellosis
Illness: Salmonellosis Bacteria:Salmonella spp.
Commonly Associated Food Most Common Symptoms
Poultry and eggs
Dairy products
Beef
Diarrhea
Abdominal cramps
Vomiting
Fever
2-22
Preventing Salmonellosis
To reduce the bacteria in food: Cook raw beef, poultry, and eggs to
required minimum internal temperatures.
To prevent the transfer of the bacteria: Minimize cross-contamination between
raw meat and poultry and ready-to-eat food.
Exclude foodhandlers diagnosed with salmonellosis.
2-23
Infection: Shigellosis
Illness: Shigellosis Bacteria:Shigella spp.
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Food easily contaminated by hands
Food in contact with contaminated water (i.e., produce)
Bloody diarrhea
Abdominal pain and cramps
Fever (occasionally)
2-24
Preventing Shigellosis
To prevent the transfer of the bacteria:
Exclude foodhandlers if they:
Have diarrhea
Have been diagnosed with shigellosis
Wash hands when necessary
Control flies inside and outside the establishment
2-25
Illness: Listeriosis Bacteria:Listeria monocytogenes
Infection: Listeriosis
Most Common Symptoms
Raw meat
Unpasteurized milk and milk products
Ready-to-eat food including:
Deli meats
Hot dogs
Soft cheese
Pregnant women
Spontaneous abortion of the fetus
Newborns
Sepsis
Pneumonia
Meningitis
Commonly Associated Food Most Common Symptoms
2-26
Preventing Listeriosis
It is critical to:
Discard product that has passed its use-by or expiration date
Avoid using unpasteurized dairy products
To reduce the bacteria in food:
Cook raw meat to required minimum internal temperatures
To prevent the transfer of the bacteria:
Prevent cross-contamination between raw or undercooked and ready-to-eat food
2-27
Infection: Vibrio parahaemolyticus Gastroenteritis
Illness: Vibrio parahaemolyticus Gastroenteritis
Bacteria:Vibrio parahaemolyticus
Raw or partially cooked oysters
Diarrhea and abdominal cramps
Nausea and vomiting
Low grade fever and chills
2-28
Commonly Associated Food Most Common Symptoms
Preventing Vibrio parahaemolyticus Gastroenteritis
Most Important Prevention Measures
Purchase oysters from approved, reputable suppliers
Cook oysters to the required minimum internal temperature
2-29
Infection: Vibrio vulnificus Primary Septicemia
Illness: Vibrio vulnificus Primary Septicemia
Bacteria:Vibro vulnificus
Raw or partially cooked oysters
Fever and chills Nausea Skin lesions Diarrhea and vomiting
possible
2-30
Commonly Associated Food Most Common Symptoms
(People with liver disease and diabetes)
Illness: Vibrio vulnificusGastroenteritis
Bacteria:Vibrio vulnificus
Infection: Vibrio vulnificus Gastroenteritis
Raw or partially cooked oysters
(Otherwise healthy people) Diarrhea Abdominal cramps
2-31
Commonly Associated Food Most Common Symptoms
Preventing Vibrio vulnificus Septicemia/Gastroenteritis
Most Important Prevention Measures Purchase oysters from approved,
reputable suppliers. Cook oysters to the required minimum
internal temperature. Inform people at risk to consult a
physician before regularly consuming raw or partially cooked oysters
2-32
Major Foodborne Illnesses Caused by Bacteria
Intoxications
Bacillus cereus Gastroenteritis
Staphylococcal Gastroenteritis
Botulism
2-33
Intoxication: Bacillus cereus Gastroenteritis
Illness: Bacillus cereus Gastroenteritis
Bacteria:Bacillus cereus
(Diarrheal Toxin)
Most Common Symptoms
Cooked corn
Cooked potatoes
Cooked vegetables
Meat products
Watery diarrhea
Abdominal cramps and pain
Vomiting is absent
Most Common SymptomsCommonly Associated Food
2-34
Most Common SymptomsCommonly Associated Food
Illness: Bacillus cereus Gastroenteritis
Bacteria:Bacillus cereus
(Emetic Toxin)
Intoxication: Bacillus cereus Gastroenteritis
Cooked rice dishes including:
Fried rice
Rice pudding
Nausea
Vomiting
2-35
Preventing Bacillus cereus Gastroenteritis
To reduce the bacteria in food:
Cook food to required minimum internal temperatures
To prevent the growth of the bacteria:
Hold food at the proper temperature
Cool food properly
2-36
Illness: Staphylococcal Gastroenteritis
Bacteria:Staphylococcus aureus
Intoxication: Staphylococcal Gastroenteritis
Most Common SymptomsCommonly Associated Food
Salads containing potentially hazardous food:
Egg, tuna, chicken, macaroni
Deli meats
Nausea
Vomiting and retching
Abdominal cramps
Commonly Associated Food Most Common Symptoms
2-37
Preventing Staphylococcal Gastroenteritis
To prevent the transfer of the bacteria to food: Wash hands after touching the body Cover cuts on hands and arms Restrict foodhandlers with infected cuts
on hands and arms
To prevent the growth of the bacteria in food: Minimize the time food spends in the
TDZ Cook, hold, and cool food properly
2-38
Intoxication: Botulism
Illness: Botulism Bacteria:Clostridium botulinum
Commonly Associated Food Most Common Symptoms
Improperly canned food ROP food Temperature abused
vegetables like: Baked potatoes Untreated garlic-
and-oil mixtures
Initially: Nausea and Vomiting
Later: Weakness Double vision Difficulty speaking and
swallowing
2-39
Preventing Botulism
Most Important Prevention Measures:
Hold, cool, and reheat food properly
Inspect canned food for damage
2-40
Major Foodborne Illnesses Caused by Bacteria
Toxin-Mediated Infections:
Clostridium perfringens Gastroenteritis
Hemorrhagic Colitis
2-41
Illness: Clostridium perfringens Gastroenteritis
Bacteria:Clostridium perfringens
Meat Poultry Meat and poultry
dishes: Stews Gravies
Diarrhea Severe abdominal pain Fever and vomiting are absent
Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis
2-42
Commonly Associated Food Most Common Symptoms
Preventing Clostridium perfringens Gastroenteritis
To prevent growth of the bacteria (especially in meat dishes):
Cool and reheat food properly
Hold food at the proper temperature
2-43
Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing
Escherichia coli
Toxin-Mediated Infection: Hemorrhagic Colitis
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Ground beef (raw and undercooked)
Contaminated produce
Diarrhea (eventually becomes bloody)
Abdominal cramps Severe cases can
result in hemolytic uremic syndrome (HUS)
2-44
Preventing Hemorrhagic Colitis
To reduce the bacteria in food: Cook food, particularly ground beef, to
required minimum internal temperatures
To prevent the transfer of the bacteria to food: Prevent cross-contamination between raw
meat and ready-to-eat food Exclude employees from the establishment if:
They have diarrhea They have been diagnosed with hemorrhagic colitis
2-45
Apply Your Knowledge: Who Am I?
1. Identify the bacteria: Many farm animals naturally carry me I have been found in produce that has come in
contact with animal waste I am often associated with poultry and eggs I can produce diarrhea and vomiting in those who
consume me
2. Identify the bacteria: I am found in the waters of the Gulf of Mexico I have been associated with raw oysters I can produce two different illnesses Purchasing oysters from approved, reputable
suppliers can prevent me
2-46
Apply Your Knowledge: Who Am I?
3. Identify the bacteria: I am found in the soil I have been associated with rice I can produce two different types of toxins that
cause illness Cooking food to required minimum internal temperatures
can destroy me
4. Identify the bacteria: I form spores The toxins I produce cause illness I have been associated with meat stews I can produce diarrhea and severe abdominal pain I am carried in the intestines of animals and humans
2-47
Apply Your Knowledge: Who Am I?
2-48
5. Identify the bacteria: I do not need oxygen to grow I can cause double vision and difficulty swallowing I am commonly associated with produce from the soil I produce a deadly toxin when food is temperature
abused
Basic Characteristics of Viruses
Viruses
Some may survive freezing
Can be transmitted from:
Person to person
People to food
People to food-contact surfaces
Usually contaminate food through a foodhandler’s improper hygiene
Can contaminate both food and water supplies
2-49
Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses
Hepatitis A
Norovirus Gastroenteritis
2-50
Infection: Hepatitis A
Illness: Hepatitis A Virus: Hepatitis A
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Ready-to-eat food including:
Deli meats
Produce
Salads
Raw and partially cooked shellfish
Initially: Fever (mild) General weakness Nausea Abdominal painLater: Jaundice
2-51
Preventing Hepatitis A
To prevent the transfer of the virus to food: Wash hands properly Exclude employees who have jaundice or
hepatitis A Minimize bare-hand contact with ready-to-eat food
Other prevention measures: Purchase shellfish from approved, reputable
suppliers Inform high-risk populations to consult a physician
before regularly consuming raw or partially cooked shellfish
2-52
Infection: Norovirus Gastroenteritis
Illness: Norovirus Gastroenteritis Virus: Norovirus
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Ready-to-eat food Shellfish
contaminated by sewage
Vomiting Diarrhea Nausea Abdominal
cramps
2-53
Preventing Norovirus Gastroenteritis
To prevent the transfer of the virus to food:
Exclude foodhandlers with diarrhea and vomiting
Exclude employees who have been diagnosed with Norovirus Gastroenteritis
Wash hands properly
Other prevention measures:
Purchase shellfish from approved, reputable suppliers
2-54
Basic Characteristics of Parasites
Parasites
Are living organisms that need a host to survive
Are small, often microscopic
Infect many animals and can be transmitted to humans
Are a hazard to food and water
2-55
Major Foodborne Illnesses Caused by Parasites
Parasitic Foodborne Illnesses
Anisakiasis
Cyclosporiasis
Cryptosporidiosis
Giardiasis
2-56
Illness: Anisakiasis Parasite: Anisakis simplex
Most Common SymptomsCommonly Associated Food Most Common Symptoms
Raw and undercooked: Herring Cod Halibut Mackerel Pacific salmon
Non-invasive Tingling in throat Coughing up wormsInvasive Stomach pain Nausea Vomiting Diarrhea
Infection: Anisakiasis
2-57
Preventing Anisakiasis
Most Important Prevention Measures
Cook fish to required minimum internal temperatures
Purchase fish from approved, reputable suppliers
If fish will be served raw or undercooked:
Purchase sushi-grade fish
Ensure sushi-grade fish has been frozen properly by the supplier
2-58
Infection: Cyclosporiasis
Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis
Commonly Associated Food Most Common Symptoms
Produce irrigated or washed with water containing the parasite
Nausea (mild to severe)
Abdominal cramping
Mild fever Diarrhea alternating
with constipation
2-59
Preventing Cyclosporiasis
It is critical to:
Purchase produce from approved, reputable suppliers
To prevent the transfer of the parasite to food:
Exclude foodhandlers with diarrhea
Wash hands properly to minimize the risk of cross-contamination
2-60
Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum
Infection: Cryptosporidiosis
Commonly Associated Food Most Common Symptoms
Untreated or improperly treated water
Contaminated produce
Watery diarrhea Stomach cramps Nausea Weight loss
2-61
Preventing Cryptosporidiosis
It is critical to: Purchase produce from approved,
reputable suppliers Use properly treated water
To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk
of cross-contamination
2-62
Infection: Giardiasis
Illness: Giardiasis Parasite: Giardia duodenalis
Improperly treated water
Initially: FeverLater: Loose stools Abdominal
cramps Nausea
2-63
Commonly Associated Food Most Common Symptoms
Preventing Giardiasis
Most Important Prevention Measure
Use properly treated water
To prevent the transfer of the parasite to food:
Exclude foodhandlers with diarrhea
Wash hands properly to minimize the risk of cross-contamination
2-64
Apply Your Knowledge: Who Am I?
1. Identify the virus or parasite: I can produce a mild fever and general weakness I am primarily found in the feces of infected people I am more commonly associated with ready-to-eat food
items Purchasing shellfish from an approved supplier can be a
safeguard against me
2. Identify the virus or parasite: I can produce a fever and loose stools I have been found in improperly treated water Excluding foodhandlers with diarrhea can
be a safeguard against me I am easily spread in day-care centers
2-65
Apply Your Knowledge: Who Am I?
2-66
3. Identify the virus or parasite: Cooking seafood can destroy me I have been found in herring Sometimes I produce a tingling in the throat Purchasing seafood from approved suppliers can
prevent me
4. Identify the virus or parasite: I am often associated with ready-to-eat food Proper handwashing is essential to prevent me I am primarily found in the feces of the people I infect People become contagious within a few hours of
eating me
Apply Your Knowledge: Who Am I?
2-67
5. Identify the virus or parasite: I can cause stomach cramps and weight loss I am found in cows and other herd animals I am commonly spread from person to person Purchasing produce from approved suppliers is critical
to prevent me
Basic Characteristics of Mold
Mold
Spoils food and sometimes causes illness
Grows well in acidic food with low water activity
Is not destroyed by freezing
Can produce toxins such as aflatoxins
2-69
Basic Characteristics of Yeast
Yeast
Can spoil food rapidly
May produce a smell or taste of alcohol as it spoils food
May appear as a pink discoloration or slime and may bubble
2-70
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth.
2. True or False: Cooking can destroy the toxins in toxic wild mushrooms.
3. True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food.
4. True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible.
5. True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.
3-2
Foodborne Contaminants
Biological
Fish toxins
Shellfish toxins
Plant and mushroom toxins
Chemical
Toxic metal poisoning
Chemicals and pesticides
Physical
Metal shavings from cans, staples
Fingernails, hair, bandages
3-3
Biological Toxins
These Toxins
May be produced by pathogens found on food
May occur naturally in plants or animals
May occur as a result of an animal’s diet
3-4
Major Foodborne Illnesses from Fish Toxins
Fish Toxin Illnesses
Scombroid poisoning
Ciguatera fish poisoning
3-5
Major Foodborne Illnesses from Fish Toxins
Illness: Scombroid poisoning Toxin: Histamine
Tuna
Bonito
Mackerel
Mahi mahi
Reddening of face and neck
Sweating
Headache
Burning or tingling in mouth or throat
Purchase fish from approved, reputable suppliers
Prevent time-temperature abuse during storage and preparation
Associated Food Common Symptoms Prevention
3-6
Major Foodborne Illnesses from Fish Toxins
Illness: Ciguatera fish poisoning Toxin: Ciguatoxin
Predatory reef fish:
Barracuda
Grouper
Jacks
Snapper
Reversal of hot and cold sensations
Nausea Vomiting Tingling in fingers, lips,
or toes Joint and muscle pain
Associated Food Common Symptoms Prevention
Purchase reef fish from approved, reputable suppliers
3-7
Major Foodborne Illnesses from Shellfish Toxins
Shellfish Toxin Illnesses
Paralytic Shellfish Poisoning (PSP)
Neurotoxic Shellfish Poisoning (NSP)
Amnesic Shellfish Poisoning (ASP)
3-8
Major Foodborne Illnesses from Shellfish Toxins
Associated Food Common Symptoms Prevention
Numbness
Tingling of mouth, face, arms and legs
Dizziness Nausea Vomiting Diarrhea
Illness: Paralytic Shellfish Poisoning (PSP)Toxin: Saxitoxin
Clams
Mussels
Oysters
Scallops
Purchase shellfish from approved, reputable suppliers
3-9
Major Foodborne Illnesses from Shellfish Toxins
Associated Food Common Symptoms Prevention
Tingling and numbness of the lips, tongue, and throat
Dizziness Reversal of hot and cold
sensations Vomiting Diarrhea
Purchase shellfish from approved, reputable suppliers
Clams
Mussels
Oysters
Illness: Neurotoxic Shellfish Poisoning (NSP)
Toxin: Brevetoxin
3-10
Major Foodborne Illnesses from Shellfish Toxins
Associated Food Common Symptoms Prevention
Clams
Mussels
Oysters
Scallops
Initially: Vomiting Diarrhea Abdominal painLater: (Possibly) Confusion Memory loss Disorientation Seizure Coma
Purchase shellfish from approved, reputable suppliers
Illness: Amnesic Shellfish Poisoning (ASP)Toxin: Domoic acid
3-11
Apply Your Knowledge: Who Am I?
1. Identify the toxin: I accumulate in predatory reef fish I can produce tingling fingers I have been associated with grouper I produce an illness with symptoms that may last years
2. Identify the toxin: I can cause paralysis and death I am found in certain toxic marine algae I am commonly associated with scallops and other
shellfish I am found in colder waters such as those of the
New England Coast
3-12
Mushroom Toxins
These Toxins
Are present in certain varieties of wild mushrooms
Can cause severe illness
Are not destroyed by cooking or freezing
3-13
Chemical Toxins
Toxic Metals
Toxic metal poisoning can occur when: Utensils or equipment containing
toxic metals are used to prepare food (especially acidic food)
Carbonated beverage dispensers are installed improperly
To prevent this: Use food-grade utensils and equipment
to prepare and store food Have a professional install beverage
dispensers
3-14
Chemical Toxins
Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferred to new containers
3-15
Physical Contaminants
Foreign objects accidentally introduced into food:
Metal shavings from cans
Staples from cartons
Glass from broken light bulbs
Blades from plastic or rubber scrapers
Fingernails, hair, and bandages
Dirt
Bones
3-16
Food Allergens
Common Food Allergens
Milk and dairy products
Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
3-17
Symptoms of an allergic reaction include: Itching in and around the mouth,
face, or scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of the face, eyes, hands,
or feet Gastrointestinal symptoms Loss of consciousness and death
Food Allergens
3-18
Food Allergens
To protect guests with food allergies:
Be able to fully describe menu items
If you are unsure if an item is allergen free, urge the guest to order something else
Ensure that cookware and utensils used to prepare the guests’ food are allergen free
3-19
Apply Your Knowledge: Spot the Allergen
Which of these are common allergens?
Eggs
Peanuts
Beef
Bean sprouts
Shellfish
Milk
3-20
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds
2. True or False: Gloves should be changed before beginning a different task
3. True or False: Foodhandlers must wash their hands after smoking
4. True or False: A foodhandler diagnosed with shigellosis cannot continue to work at an establishment while he or she has the illness
5. True or False: Hand antiseptics should only be used before handwashing
4-2
How Foodhandlers Contaminate Food
Foodhandlers can contaminate food when they:
Have a foodborne illness
Show symptoms of gastrointestinal illness
Have infected wounds or cuts
Live with, or are exposed to, a person who is ill
Touch anything that may contaminate their hands
4-3
How Foodhandlers Contaminate Food
Behaviors That Can Contaminate Food
Scratching the scalp
Running fingersthrough hair
Wiping or touching the nose
Rubbing an ear
A
B
C
D
Touching a pimple or open sore
Wearing a dirty uniform
Coughing or sneezing into the hand
Spitting in the establishment
E
F
G
H
AB
CD
E
F
G
H
4-4
Components of a Good Personal Hygiene Program
Good personal hygiene includes:
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses
4-5
Proper Handwashing Procedure The whole process should take 20 seconds
Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C)
Apply soap Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers
Rinse thoroughly under running water
5 Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet.
Hygienic Hand Practices: Handwashing
1 2 3
4 5
4-6
Hygienic Hand Practices: Hand Antiseptics
Hand Antiseptics
Must comply with Food and Drug Administration standards
Should be used after handwashing (if used in the establishment)
Must never be used in place of handwashing
4-7
Hygienic Hand Practices: When to Wash Hands
Foodhandlers must wash their hands after:
Using the restroom
Handling raw meat, poultry, and fish (before and after)
Touching the hair, face, or body
Sneezing, coughing, or using a tissue
Smoking, eating, drinking, or chewing gum or tobacco
4-8
Hygienic Hand Practices: When to Wash Hands
Foodhandlers must wash their hands after: continued
Handling chemicals that might affect food safety
Taking out garbage
Clearing tables or bussing dirty dishes
Touching clothing or aprons
Touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, or washcloths
4-9
Hygienic Hand Practices: Bare-Hand Contact
Bare-Hand Contact with Ready-to-Eat Food
Some jurisdictions allow it but require written policies and procedures on:
Employee health
Handwashing
Other hygienic practices
4-10
Hygienic Hand Practices: Hand Maintenance
Requirements for Foodhandlers
Keep fingernails short and clean
Do not wear false nails or nail polish
Bandage cuts and cover bandages
4-11
Hygienic Hand Practices: Gloves
Gloves used for handling food:
Must never be used in place of handwashing
Are for single use only
Should be right for the task
Must be safe, durable, and clean
Must fit properly
Must be used properly
4-12
Hygienic Hand Practices: Gloves
When to Change Gloves
As soon as they become soiled or torn
Before beginning a different task
At least every four hours during continual use and more often when necessary
After handling raw meat and before handling cooked or ready-to-eat food
4-13
Wear a clean hat or other hair restraint
Wear clean clothing daily
Remove aprons when leaving food-preparation areas
Remove jewelry from hands and arms
Wear appropriate, clean, and closed-toe shoes
Proper Work Attire
Foodhandlers should:
A
B
C
D
E
A
B
C
D
E
4-14
Policies Regarding Eating, Drinking, and Smoking
Foodhandlers must not:
Smoke, chew gum or tobacco, eat or drink
When
Preparing or serving food
Working in food-preparation areas
Working in areas used to clean utensils and equipment
4-15
Handling Employee Illnesses
IF: THEN: Restrict the employee from working
with or around food
Exclude the employee from the establishment if you primarily serve a high-risk population
The foodhandler has a sore throat with fever
4-16
Handling Employee Illnesses
Exclude the employee from the establishment
Do not allow employees with vomiting or diarrhea to return to work unless they: Have been symptom-free for 24
hoursor
Have a written release from a medical practitioner
Do not allow employees with jaundice to return to work unless they have been released by a medical practitioner
The foodhandler has one or more of the following symptoms:
Vomiting
Diarrhea
Jaundice
IF: THEN:
4-17
Handling Employee Illnesses
IF: THEN: The foodhandler has
been diagnosed with a foodborne illness caused by:
Salmonella Typhi
Shigella spp.
Shiga toxin-producing E. coli
Hepatitis A virus
Norovirus
Exclude the employee from the establishment and notify the local regulatory agency
Work with the employee’s medical practitioner and/or the local regulatory agency to determine when he or she can safely return to work
4-18
Should you: Exclude the foodhandler from the
establishment
Restrict the foodhandler from working with or around food
Bill, a line cook at a family restaurant has a sore throat with a fever
Joe, a prep cook, has diarrhea
Mary, a sous chef, has been diagnosed with hepatitis A
Apply Your Knowledge: Exclusion or Restriction?
4-19
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Chicken held at an internal temperature of
125°F (52°C) has been temperature abused
2. True or False: Infrared thermometers are best for measuring the internal temperature of food
3. True or False: When checking the temperature of a roast using a bimetallic stemmed thermometer, only the tip of the thermometer stem should be inserted into the product
4. True or False: A thermometer calibrated by the boiling-point method must be set to 135°F (57°C), after being placed into the boiling water
5. True or False: Washing and rinsing a cutting board will prevent it from cross-contaminating the next product placed on it
5-2
Preventing Cross-Contamination
Create physical barriers between food products:
Assign specific equipment to each type of food
Clean and sanitize work surfaces, equipment, and utensils after each task
5-4
Preventing Cross-Contamination
Create procedural barriers between food products:
Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table)
Purchase ingredients that require minimal preparation
5-5
Preventing Time-Temperature Abuse
This includes:
Minimizing the time food spends in the temperature danger zone
Determining the best way to monitor time and temperature
Making thermometers available
Regularly recording temperatures and the times they are taken
Mic
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The TemperatureDanger Zone
5-6
Temperature-Measuring Devices
Bimetallic Stemmed Thermometer
Indicator Head
Calibration Nut
Holding Clip
Stem
Sensing Area
Dimple
5-7
Temperature-Measuring Devices
Photos courtesy of Cooper-Atkins Corporation
Immersion Probe Surface Probe Penetration Probe
Thermocouples and Thermistors
Measure temperature through a metal probe or sensing area
Display results on a digital readout
Often come with interchangeable probes
5-8
Temperature-Measuring Devices
Infrared Thermometers
Used to measure the surface temperature of food and equipment
Must be held as close to the product as possible
Remove barriers between thermometer and product
Follow manufacturers’ guidelines
Photos courtesy of Cooper-Atkins Corporation 5-9
Apply Your Knowledge: Pick the Right Thermometer
Which temperature-measuring device should be used to check the following?
C. Bimetallic stemmed thermometer
B. ThermocoupleA. Infrared thermometer
1. Internal temperature of a hamburger patty
2. Surface temperature of a steak
3. Internal temperature of a roast
4. Internal temperature of a large stockpot of soup
1
2
3
4
5-10
Calibrating Thermometers
Calibration
Adjusting a thermometer in order to get an accurate reading
Two methods
Boiling-point method
Ice-point method
5-11
Calibrating Thermometers
Boiling-Point Method
1. Bring clean tap water to a boil
2. Submerge the sensing area of the thermometer stem or probe in the water for thirty seconds
3. Hold the calibration nut and rotate the thermometer head until it reads 212°F (100°C)
Note: The boiling point of water varies depending upon your elevation
1
2
3
5-12
Calibrating Thermometers
Ice-Point Method
1. Fill a large container with crushed ice and water
2. Submerge the thermometer stem or probe in the water for thirty seconds
3. Hold the calibration
nut and rotate the thermometer head until it reads 32˚F (0˚C)
5-13
General Thermometer Guidelines
When using thermometers:
Keep thermometers and their storage cases clean
Calibrate them regularly to ensure accuracy
Never use glass thermometers to monitor food temperature
Insert the thermometer stem or probe into thickest part of product (usually the center)
Wait for the thermometer reading to steady before recording the temperature of a food item
5-14
Apply Your Knowledge: Calibrate the Thermometer
Put the steps for calibrating a thermometer in the proper order:
A. Rotate the head of the thermometer until it reads 32F (0C)
B. Submerge the sensing area of the thermometer stem or probe, and wait for the reading to steady
C. Fill a container with crushed ice and clean tap water
D. Hold the adjusting nut with a wrench or other tool
5-15
A
B
C
D
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower
2. True or False: Turkey should be rejected if the texture is firm and springs back when touched
3. True or False: You should reject a delivery of frozen steaks covered in large ice crystals
4. True or False: If a sack of flour is dry upon delivery, the contents may still be contaminated
5. True or False: A supplier that has been inspected and is in compliance with local, state, and federal law can be considered an approved source
6-2
Suppliers
Choose suppliers who get product from approved sources
Approved sources:
Have been inspected
Are in compliance with applicable local, state and federal law
6-3
General Receiving Principles
When Receiving Food:
Schedule deliveries for off-peak hours
Receive only one delivery at a time
Make sure enough trained staff are available
Inspect deliveries immediately and carefully
6-4
General Receiving Principles
When Receiving Food: continued
Use calibrated thermometers to sample temperatures
Check shipments for:
Intact packaging
Refreezing
Prior wetness
Pest infestation
6-5
Checking the Temperature of Various Types of Food
Meat, Poultry, Fish
Insert the thermometer stem or probe into the thickest part of the product (usually the center)
6-6
Checking the Temperature of Various Types of Food
ROP and Bulk Food:
Insert the thermometer stem or probe between two packages
As an alternative fold packaging around the thermometer stem or probe
6-7
Checking the Temperature of Various Types of Food
Other Packaged Food:
Open the package and insert the thermometer stem or probe into the product
6-8
Receiving Criteria for Meat
Temperature: > 41F (5C)
Color:
Texture: slimy, sticky, or dry
Odor: sour odor
Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals
Temperature: 41F (5C) or lower
Color:
Texture: firm and springs back when touched
Odor: no odor
Packaging: intact and clean
Accept Reject
Beef: bright cherry red
Lamb: light red
Pork: light pink meat, firm white fat
Beef: brown or green Lamb: brown, whitish surface
covering the lean meat Pork: excessively dark color,
soft or rancid fat
6-9
Receiving Criteria for Poultry
Temperature: > 41F (5C)
Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable)
Texture: stickiness under wings or around joints
Odor: abnormal, unpleasant odor
Temperature: 41F (5C) or lower
Color: no discoloration
Texture: firm and springs back when touched
Odor: no odor
Packaging: product should be surrounded by crushed, self-draining ice
Accept Reject
6-10
Receiving Criteria for Fish
Temperature: > 41F (5C)
Color: dull gray gills, dull dry skin
Texture: soft flesh that leaves an imprint when touched
Odor: strong fishy or ammonia smell
Eyes: cloudy, red-rimmed, sunken
Temperature: 41F (5C) or lower
Color: bright red gills; bright shiny skin
Texture: firm flesh that springs back when touched
Odor: mild ocean or seaweed smell
Eyes: bright, clear, and full
Packaging: product should be surrounded by crushed, self-draining ice
Accept Reject
6-11
Receiving Criteria for Shellfish
Temperature:
Odor: mild ocean or seaweed smell
Shells: closed and unbroken (indicates shellfish are alive)
Condition: if fresh, they are received alive
Temperature:
Texture: slimy, sticky, or dry
Odor: strong fishy smell
Shells: broken shells
Condition: dead on arrival (open shells that do not close when tapped)
Accept Reject
Live: receive on ice or at an air temperature of 45° F (7°C) or lower
Shucked: receive at an internal temperature of 45° F (7°C) or lower
Live: air temperature > 45° F (7°C)
Shucked: internal temperature > 45° F (7°C)
6-12
Receiving Criteria for Shell Eggs
Temperature: receive at an air temperature of 45F (7C) or lower
Odor: no odor
Shells: clean and unbroken
Temperature: air temperature > 45F (7C)
Odor: sulfur smell oroff odor
Shells: dirty or cracked
Accept Reject
6-13
Temperature: 41F (5C) or lower unless otherwise specified by law
Milk: sweetish flavor
Butter: sweet flavor, uniform color, firm texture
Cheese: typical flavor, texture, and uniform color
Temperature: > 41F (5C), unless otherwise specified
Milk: sour, bitter, or moldy taste
Butter: sour, bitter, or moldy taste; uneven color; soft texture
Cheese: abnormal flavor or texture, uneven color, unnatural mold
Accept Reject
Receiving Criteria for Dairy Products
6-14
Conditions: grounds for rejecting one produce item may not apply to another; signs of spoilage include: Insect infestation Mold and cuts Wilting and mushiness Discoloration and dull appearance
Unpleasant odors and tastes
Conditions: vary according to produce item; only accept items that show no sign of spoilage
Accept Reject
Reject fresh-cut produce items that have passed their expiration date.
Receiving Criteria for Fresh Produce
6-15
Temperature: 41F (5C) or lower unless specified by the manufacturer
Packaging: intact and in good condition
Temperature: > 41F (5C) unless otherwise specified
Packaging: torn packages or packages with holes; expired product use-by dates
Accept Reject
Receiving Criteria for Refrigerated Ready-To-Eat Food
6-16
Temperature: frozen food should be received frozen; ice cream should be received at 6F to 10F (–14C to –12C)
Packaging: intact and in good condition
Temperature: food that is not frozen; ice cream at temperatures
> 6F to 10F (–14C to –12C)
Packaging: torn packages or packages with holes; fluids or frozen liquids in case bottoms, ice crystals or water stains on packaging (evidence of thawing and refreezing)
Product: large ice crystals on product (evidence of thawing and refreezing)
Accept Reject
Receiving Criteria for Frozen Processed Food
6-17
Can: can and seal are in good condition
Product: normal color, texture, odor
Can: swollen ends, leaks and flawed seals, rust, dents, no labels
Product: foamy, milky, or has an abnormal color, texture, or odor
Accept Reject
Receiving Criteria for Canned Food
6-18
Packaging: intact and in good condition
Product: normal color and odor
Packaging: holes, tears, or punctures; dampness or water stains on outer cases and inner packaging (indicates it has been wet)
Product: abnormal color or odor; spots of mold, or slimy appearance; contains insects, insect eggs, or rodent droppings
Accept Reject
Receiving Criteria for Dry Food
6-19
Temperature: receive at the temperature specified by the manufacturer
Packaging: intact and in good condition
Temperature: temperatures higher than those specified by the manufacturer
Packaging: torn packaging, signs of pest damage
Product: signs of pest damage, mold
Accept Reject
Receiving Criteria for Bakery Goods
6-20
Temperature: 135F (57C) or higher
Container: able to maintain proper temperatures; undamaged
Temperature: <135F (57C)
Container: unable to maintain proper temperatures; damaged
Accept Reject
Receiving Criteria for Potentially Hazardous Hot Food
6-21
Apply Your Knowledge: Accept or Reject it?
Which products should be rejected?
Raw beef roasts that are bright red
Chicken received at an internal temperature of 50F (10C)
Eggs received at an air temperature of 45F (7C)
Fresh salmon with flesh that springs back when touched
Flour that is damp
6-22
1
2
3
4
5
Apply Your Knowledge: Accept or Reject it?
Which products should be rejected: continued
Live oysters that have a mild seaweed smell
Frozen meat with large ice crystals on the meat and package
Clams with shells that do not close when tapped
Fresh turkey with dark wing tips
6-23
6
7
8
9
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Potato salad that has been prepared in-house and stored at 41°F (5°C) must be discarded after three days
2. True or False: Food can be stored near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers
3. True or False: Storing cans of tomatoes at 65°F (18°C) is acceptable
4. True or False: Raw chicken must be stored below ready-to-eat food, such as pumpkin pie, if it is stored in the same walk-in refrigerator
5. True or False: If stored food has passed its expiration date, it should be served at once
7-2
General Storage Guidelines
Label Food
Potentially hazardous, ready-to-eat food prepared on-site must contain a label that includes:
The name of the food
The date by which it should be sold, consumed or discarded
7-3
General Storage Guidelines
Rotate products to ensure the oldest inventory is used first
One way to rotate products is to follow FIFO:
Identify the use-by or expiration date of products
Shelve products with the earliest dates in front of those with later dates
Use products stored in front first
7-4
General Storage Guidelines
Deplete stored product on a regular basis
If product is not sold or consumed by a predetermined date:
Throw it out
Clean and sanitize the container
Refill the container with new product
7-5
General Storage Guidelines
Discard food that has passed the manufacturer’s expiration date
Potentially hazardous, ready-to-eat food that was prepared in-house:
Can be stored for 7 days at 41°F (5°C) or lower
Must be thrown out after 7 days
7-6
General Storage Guidelines
Transfer food between containers properly
If food is removed from its original package:
Put it in a clean, sanitized container
Cover it
Label the container with:
The name of the food
The original use-by or expiration date
7-7
General Storage Guidelines
Keep potentially hazardous food out of the temperature danger zone
Store deliveries after inspection
Take out only as much food as can be prepared at one time
Put prepared food away until needed
Properly cool and store cooked food when it’s no longer needed
7-8
General Storage Guidelines
Check temperatures of stored food and storage areas
Photo courtesy of Roger Bonafield and Dingbats
7-9
General Storage Guidelines
Store food in designated storage areas
Do not store food:
Near chemicals or cleaning supplies
In restrooms
In locker rooms
In janitor closets
In furnace rooms
Under stairways or pipes
Never store food near chemicals or cleaning supplies
7-10
General Storage Guidelines
Keep all storage areas clean and dry
Clean up spills immediately
Clean dollies, carts, transporters, and trays often
7-11
Refrigerated Storage
Refrigerated Storage
Used to hold potentially hazardous food at 41°F (5°C) or lower
Slows the growth of microorganisms
7-12
Refrigerated Storage Guidelines
Set refrigerators to the proper temperature
The setting must keep the food at an internal temperature of 41°F (5°C) or lower
7-13
Refrigerated Storage Guidelines
Monitor food temperature regularly
Randomly sample the internal temperature of stored food with a calibrated thermometer
7-14
Refrigerated Storage Guidelines
Do not overload refrigerators
Storing too many products:
Prevents good airflow
Makes units work harder
Overloaded refrigerator
7-15
Refrigerated Storage Guidelines
Use open shelving in the unit
Lining shelving with the following restricts air circulation:
Aluminum foil
Sheet pans
Paper
7-16
Refrigerated Storage Guidelines
Never place hot food in refrigerators
This can warm the interior and put other food into the temperature danger zone
7-17
Refrigerated Storage Guidelines
Keep refrigerator doors closed as much as possible
Frequent opening lets warm air inside
Use cold curtains to help maintain temperatures
7-18
Refrigerated Storage Guidelines
Store raw meat, poultry, and fish:
Separately from cooked and ready-to-eat food
OR
Below cooked and ready-to-eat food
Improper Storage
7-19
Refrigerated Storage Guidelines
Wrap food properly
Leaving it uncovered can lead to cross-contamination
7-20
Store each item on the proper storage shelf
Apply Your Knowledge: Load the Fridge
7-21
Whole, raw meat
1
2
3
4
Raw poultry
Cooked and ready-to-eat food
Raw ground meat
A
B
C
D
Frozen Storage Guidelines
When storing food in freezers:
Keep freezers at a temperature that will keep products frozen
Check freezer temperatures regularly
Place deliveries in freezers as soon as they have been inspected
Clearly label frozen food that was prepared on site
7-22
Dry Storage Guidelines
Keep storerooms:
Cool (50°F to 70°F [10°C to 21°C])
Dry (50% to 60% humidity)
Well ventilated
Clean
7-23
Dry Storage Guidelines
When storing food in dry storage keep it:
Away from walls
Out of direct sunlight
At least 6” (15 cm) off the floor
7-24
Storing Meat
When storing fresh meat:
Store it at an internal temperature of 41°F (5°C) or lower
Wrap it in airtight, moisture-proof material
OR
Place it in a clean, sanitized container
7-25
Storing Poultry
When storing fresh poultry:
Store it at an internal temperature of 41°F (5°C) or lower
Store ice-packed product as is in self-draining containers
Change the ice often
Clean and sanitize the container regularly
7-26
Storing Fish
When storing fresh fish:
Store it at an internal temperature of 41°F (5°C) or lower
Store ice-packed product as is in self-draining containers
Keep fillets and steaks in original packaging
Store frozen fish in moisture-proof wrapping
7-27
Storing Eggs and Egg Products
Shell Eggs: Store at an air temperature
of 45°F (7°C) or lower Keep eggs in refrigerated
storage until used Use eggs within 4-5 weeks of
packing date
Liquid Eggs: Store according to manufacturer’s
recommendations Keep in refrigerated storage until used
Dried Eggs: Store product in a dry, cool storeroom
7-28
Storing Shellfish
When storing shellfish:
Store alive at an air temperature of 45°F (7°C) or lower
Store in original containers
Keep shellstock tags on file for 90 days from the harvest date of the shellfish
Obtain a variance if storing shellfish in a display tank prior to service
7-29
Storing Dairy
When storing dairy:
Store fresh at 41°F (5°C) or lower
Follow FIFO
Discard product that has passed use-by or expiration dates
7-30
Storing Produce
When storing fresh produce:
Storage temperatures will vary by product
Product packed on ice can be stored as is
Do not wash product prior to storage
When soaking or storing product in standing water or an ice water slurry:
Do not mix different items
Do not mix multiple batches of the same item
7-31
Apply Your Knowledge: What’s Wrong With This Picture?
Find the unsafe storage practices in this picture:
7-32
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Ground beef should be cooked to a minimum internal temperature of 140°F (60°C) for fifteen seconds
2. True or False: Fish cooked in a microwave must be heated to a minimum internal temperature of 145°F (63°C)
3. True or False: Potentially hazardous food must be cooled from 135°F to 70°F (57°C to 21°C) within four hours and from 70°F to 41°F (21°C to 5°C) or lower within the next two hours
4. True or False: If potentially hazardous food is reheated for hot holding, the internal temperature must reach 155°F (68°C) for fifteen seconds within two hours
5. True or False: It is acceptable to thaw a beef roast at room temperature
8-2
Thawing Food
The Four Acceptable Methods for Thawing Food
In a refrigerator, at 41F (5C) or lower
Submerged under running potable water, at a temperature of 70F (21C) or lower
In a microwave oven, if the food will be cooked immediately after thawing
As part of the cooking process
8-3
When preparing salads containing potentially hazardous ingredients:
Make sure leftover ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that they were:
Cooked, held, and cooled properly
Stored for less than 7 days
Prepare product in small batches
Refrigerate ingredients until the point they are needed
Chill all ingredients and utensils prior to using them
Preparing Specific Food: Salads Containing PHF’s
8-4
When preparing eggs and egg mixtures: Handle pooled eggs (if allowed)
with care: Cook promptly after mixing or
store at 41°F (5°C) or lower Clean and sanitize containers
between batches Use pasteurized shell eggs or egg
products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce)
Promptly clean and sanitize equipment and utensils used to prepare eggs
Preparing Specific Food: Eggs and Egg Mixtures
8-5
Preparing Specific Food: Eggs and Egg Mixtures
When preparing eggs for high risk populations:
Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked
Unpasteurized shell eggs may be used if
the dish will be cooked all the way through (i.e., omelets, cakes)
If shell eggs will be pooled for a recipe they must be pasteurized
8-6
Preparing Specific Food: Produce
When preparing produce:
Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients
Use water slightly warmer than the temperature of the produce
Pull leafy greens apart and rinsethoroughly
Clean and sanitize surfaces usedto prepare produce
8-7
Photo courtesy of Tony Soluri and Charlie Trotter
Preparing Specific Food: Produce
When preparing produce: continued
Prevent contact with surfaces exposed to raw meat or poultry
Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food
Clean and sanitize the workspace and all utensils used during preparation Photo courtesy of Tony Soluri and
Charlie Trotter
8-8
Preparing Specific Food: Produce
When preparing produce: continued
When soaking or storing produce in standing water or an ice water slurry do not mix:
Different items
Multiple batches of the same item
Refrigerate and hold cut melons at 41°F (5°C) or lower
Do not add sulfites
Do not serve raw seed sprouts to high risk populations
8-9
Preparing Specific Food: Fresh Juice
To package fresh juice for later sale:
A variance is required from the regulatory agency
The juice must be treated (e.g., pasteurized) according to an approved HACCP plan
As an alternative, the juice must contain a warning label indicating the product has not been pasteurized and may contain harmful bacteria.
8-10
Cooking Food
When cooking potentially hazardous food, the internal portion must:
Reach the required minimum internal temperature
Hold that temperature for a specific amount of time
8-11
Cooking Poultry
Poultry: (including whole or ground chicken, turkey, and duck)
Minimum Internal Cooking Temperature:
165°F (74°C) for 15 seconds
8-12
Cooking Stuffing
Stuffing made with potentially hazardous ingredients
Stuffed meat, fish, poultry, and pasta
Minimum Internal Cooking Temperature:
165°F (74°C) for 15 seconds
8-13
Cooking Dishes with Potentially Hazardous Ingredients
When including previously cooked, potentially hazardous ingredients in the dish:
Cook ingredients to a minimum internal temperature of:
165°F (74°C) for 15 seconds
When including raw potentially hazardous ingredients in the dish:
Cook raw ingredients to their required minimum internal temperature
8-14
Cooking Potentially Hazardous Food in a Microwave
Potentially hazardous food cooked in a microwave:(eggs, poultry, fish, and meat)
Minimum Internal Cooking Temperature:
165°F (74°C)
8-15
Cooking Potentially Hazardous Food in a Microwave
When cooking food in a microwave:
Cover it to prevent the surface from drying out
Rotate or stir it halfway through thecooking process to distribute the heatmore evenly
Let it stand for at least 2 minutes after cooking to let the product temperatureequalize
Check the temperature in several placesto ensure that it is cooked through
8-16
Cooking Ground Meat
Ground Meat(including beef, pork, other meat)
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
Photo courtesy of Cooper-Atkins Corporation
8-17
Cooking Injected Meat
Injected Meat(including brined ham and flavor-injected roasts)
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
8-18
Cooking Pork, Beef, Veal and Lamb
Pork, Beef, Veal, Lamb
Minimum Internal Cooking Temperature:
Steaks/Chops:
145°F (63°C) for 15 seconds
Roasts:
145°F (63°C) for 4 minutes
8-19
Cooking Fish
Fish
Minimum Internal Cooking Temperature:
145°F (63°C) for 15 seconds
Ground, chopped, minced fish
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
8-20
Cooking Eggs
Eggs for immediate service
Minimum Internal Cooking Temperature:
145°F (63°C) for 15 seconds
Eggs that will be hot-held
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
8-21
Cooking Fruit or Vegetables
Fruit or vegetables that will be hot-held for service
Minimum Internal Cooking Temperature:
135°F (57°C)
8-22
Cooking Commercially Processed, Ready-to-Eat Food
Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc.)
Minimum Internal Cooking Temperature:
135°F (57°C) for 15 seconds
8-23
What is the minimum internal cooking temperature for each of these items? 1. Salmon steak
2. Green beans that will be hot held
3. Ground pork
4. Lamb chops
5. Eggs for immediate service
6. Duck
7. Precooked frozen hot wings
8. Steak
9. Chicken enchiladas prepared with previously cooked chicken
10. Pork loin injected with marinade 8-24
Apply Your Knowledge: What’s the Temperature?
Cooling Food: Requirements
Cool potentially hazardous food from:
135°F to 70°F (57°C to 21°C) within 2 hours
And then from
70°F to 41°F (21°C to 5°C) or lower in the next 4 hours
Icon courtesy of the International Association for Food Protection
8-25
Cooling Food: Prior to Cooling
Before cooling food, start by reducing its size:
Cut larger items into smaller pieces
Divide large containers of food into smaller containers or shallow pans
8-26
Cooling Food: Methods for Cooling Food
Safe methods for cooling food:
Place it in an ice-water bath
Place containers into a sink or large pot filled with ice water
Stir the food frequently
Stir it with an ice paddle
Food cools faster when placedin an ice-water bath and stirred with an ice paddle
8-27
Cooling Food: Methods for Cooling Food
Safe methods for cooling food: continued
Place it in a blast chiller
Blast chillers blast cold air across food at high speeds to remove heat
They are useful for cooling large items
Place it in a tumble chiller
Tumble chillers tumble bags of hotfood in cold water
They are useful for cooling thick food
8-28
Cooling Food: Methods for Cooling Food
Safe methods for cooling food: continued
Add ice or cold water as an ingredient
The recipe is prepared with less water than required
Cold water or ice is then added later to cool the product and provide the remaining water
Use a steam-jacketed kettle (if properly equipped)
Run cold water through the jacket to cool the food
8-29
Reheating Potentially Hazardous Food
Food reheated for immediate service:
Can be served at any temperature if it was properly cooked and cooled
Potentially hazardous food reheated for hot holding:
Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours
Discard it if it has not reached this temperature within 2 hours
8-30
Apply Your Knowledge: Test Your Food Safety Knowledge
1.True or False: Cold, potentially hazardous food must be held at an internal temperature of 41°F (5°C) or lower
2. True or False: Hot, potentially hazardous food must be
held at an internal temperature of 120°F (49°C) or higher
3. True or False: Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after eight hours
4. True or False: When holding potentially hazardous food
for service, the internal temperature must be checked at least every four hours
5. True or False: Servers can contaminate food simply by handling the food-contact surface of a plate
9-2
When holding potentially hazardous food:
Check internal temperatures using a thermometer
Check temperatures at least every four hours
Discard food not at 135°(57°C) or higher or 41°F(5°C) or lower
As an alternative, check the temperature every 2 hours to leave time for corrective action
General Rules for Holding Food
9-3
When holding potentially hazardous food: continued
Discard it after a predetermined amount of time
Protect it from contaminants with covers/sneeze guards
Prepare it in small batches so it will be used faster
General Rules for Holding Food
9-4
When holding potentially hazardous hot food:
Hold it at an internal temperature of 135F (57C) or higher
Only use equipment that can keep it at the proper temperature
Never use hot-holding equipmentto reheat it
Stir it at regular intervals to distributeheat evenly
Holding Potentially Hazardous Hot Food
9-5
When holding potentially hazardous cold food:
Hold it at an internal temperature of 41F (5C) or lower
Only use equipment that can keep itat the proper temperature
Do not store it directly on ice
Whole fruit and vegetables and raw, cut vegetables are the only exceptions
Place all other food in pans or on plates first
Holding Potentially Hazardous Cold Food
9-6
Holding Food Without Temperature Control: Cold Food
Cold food can be held without temperature control for up to 6 hours if: It was held at 41°F (5°C) or lower
prior to removing it from refrigeration. It does not exceed 70°F (21°C) during
the six hours. It contains a label specifying:
The time it was removed from refrigeration
The time it must be thrown out It is sold, served, or discarded within six
hours
9-7
Holding Food Without Temperature Control: Hot Food
Hot food can be held without temperature control for up to 4 hours if:
It was held at 135°F (57°C) or higher prior to removing it from temperature control
It contains a label specifying when the item must be thrown out
It is sold, served, or discarded within four hours
9-8
To prevent contamination when serving food:
Use clean and sanitized utensils for serving
Use separate utensils for each food
Clean and sanitize utensils after each task
Use serving utensils with long handles to keep hands away from food
Practice good personal hygiene
Serving Food Safely: Kitchen Staff
9-9
To prevent contamination when serving food: continued
Store serving utensils properly
Store them in the food, with the handle extended above the rim of the container
Store them on a clean, sanitized food-contact surface
Serving Food Safely: Kitchen Staff
9-10
To prevent contamination when serving food: continued
Minimize bare-hand contact with cooked or ready-to-eat food
Handle food with tongs, deli sheets, or gloves
Bare hand contact is allowed in some jurisdictions (check requirements)
Serving Food Safely: Kitchen Staff
9-11
Handling Dishes and Glassware
Serving Food Safely: Servers
WRONG RIGHT WRONG RIGHT
WRONG RIGHT WRONG RIGHT
9-12
Re-serving Food Safely
Never re-serve: Menu items returned by one
customer to another Plate garnishes Uncovered condiments Uneaten bread or rolls
In general only unopened, prepackaged food can bere-served: Condiment packets Wrapped crackers or breadsticks
9-14
Self-Service Areas
To keep food safe on buffets and food bars:
Install sneeze guards or food shields
Must be located 14” (36cm) above the food counter
Must extend 7” (18cm) beyond the food
Identify all food items
Label all containers
Place salad dressing names on ladle handles
9-15
Apply Your Knowledge: Too Hot to Handle?
Which of these practices at the Firehouse, a popular buffet, is safe?
1. The chili is held at an internal temperature of 135°F (57°C)
2. The temperature of the chili is checked every four hours and if it is not at the proper temperature, the chili is reheated
3. Sour cream and other chili condiments are held at 50°F (10°C)
4. Chili ladles are stored in the product with handles extending above the rim of the container
5. Customers are encouraged to refill their chili bowls
9-16
Off-Site Service: Delivery
When delivering food off-site:
Use rigid, insulated containers capable of maintaining proper temperature
Clean the inside of delivery vehiclesregularly
Check internal food temperatures regularly
Label food with instructions for storage,reheating, and shelf life
Consider providing food safety guidelines to consumers
9-17
Off-Site Service: Catering
When catering:
Have drinking water for cooking, dishwashing, and cleaning
Ensure adequate power is available for cooking and holding equipment
Use insulated containers to hold potentially hazardous food
Store cold food in containers on ice or in chilled gel-filled containers
9-18
Off-Site Service: Catering
When catering: continued
Store raw and ready-to-eat items separately
Use single-use items
Provide customers instructions on handling leftovers
Keep garbage containers away from food-preparation and serving areas
9-19
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the CDC
2. True or False: Purchasing fish directly from a local fisherman would be considered a risk in an active managerial control system
3. True or False: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
4. True or False: If cooking is a CCP for ground beef patties, then ensuring the internal temperature reaches 155°F (68°C) for fifteen seconds would be an appropriate critical limit
5. True or False: An establishment that cures food must have a HACCP plan
10-2
Food Safety Management Systems
A Food Safety Management System is:
A group of programs, procedures, and measures for preventing foodborne illness
Designed to actively control risks and hazards throughout the flow of food
Two systematic and proactive approaches
Active managerial control
Hazard Analysis Critical Control Point (HACCP)
10-3
Prerequisite Food Safety Programs
These must be in place for a food safety management system to be effective
Personal hygiene program
Food safety training programs
Sanitation and pest control
programs
Supplier selection and specification
programs
10-4
Facility design and equipment maintenance
programs
Active Managerial Control
Active Managerial Control:
Focuses on controlling the CDC’s 5 most common risk factors responsible for foodborne illness:
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Practicing poor personal hygiene
10-5
Active Managerial Control: The Approach
Steps for using active managerial control:
Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety.
1
10-6
Active Managerial Control: The Approach
Steps for using active managerial control: continued
Develop policies and procedures that address the issues that were identified Consider input from staff Provide training on these policies and
procedures if necessary
2
10-7
Active Managerial Control: The Approach
Steps for using active managerial control: continued
Regularly monitor the policies and procedures that have been developed This step can help determine if the
policies and procedures are being followed
If not, it may be necessary to revise them, create new ones, or retrain employees
3
10-8
Active Managerial Control: The Approach
Steps for using active managerial control: continued
Verify that the policies and procedures you have established are actually controlling the risk factors Use feedback from internal and external
sources to adjust the policies and procedures for continuous improvement Internal sources: records, temperature
logs, and self inspections External sources: health inspection
reports, customer comments, and quality assurance audits
4
10-9
Active Managerial Control Example
Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety
A seafood restaurant chain identified purchasing seafood from unsafe sources as a risk in their establishment
10-10
1
Active Managerial Control Example: continued
10-11
Develop policies and procedures that address the issues that were identified
To avoid buying unsafe product, the seafood restaurant chain developed a list of approved vendors
Next, they created a policy stating that seafood could only be purchased from vendors on this list
2
Active Managerial Control Example: continued
10-12
3 Regularly monitor the policies and procedures that have been developed.
To ensure the policy was being followed, the seafood restaurant chain decided that seafood invoices and deliveries would be monitored
10-13
4
Active Managerial Control Example: continued
Verify that the policies and procedures you have established are actually controlling the risk factors.
On a regular basis, the seafood restaurant chain looked at the criteria they had established for selecting seafood vendors, to ensure it was still appropriate for controlling the risk
They also decided to review their policy whenever a problem arose and change it if necessary
HACCP: Philosophy
The HACCP Philosophy:
If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:
Prevented
Eliminated
Reduced to safe levels
10-14
HACCP: The HACCP Plan
To be effective, a HACCP system must be based on a written plan:
It must be specific to each facility’s menu, customers, equipment, processes, and operations
A plan that works for one establishment may not work for another
10-15
HACCP: The 7 HACCP Principles
The Seven HACCP Principles
Conduct a hazard analysis
Determine critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Verify that the system works
Establish procedures for record keeping and documentation
1
2
3
4
5
6
7
10-16
HACCP: The 7 HACCP Principles
Principle One: Conduct a Hazard Analysis
Identify potential hazards in the food served by looking at how it is processed
Once common processes have been identified, determine where hazards are likely to occur for each (biological, chemical, physical)
Grilled chicken sandwiches, hamburgers
Chili, soup, sauces
Prepare Serve
Prepare
Prepare
Cook
Cook
Serve
CoolHold Reheat Serve
Salads, cold sandwiches
10-17
HACCP Example: Conducting a Hazard Analysis
Enrico’s looked at their menu and noted:
Several dishes, including the spicy charbroiled chicken breast, are received, stored, prepared, cooked, and served the same day
They determined that:
Bacteria were the most likely hazard to food prepared by this process
10-18
HACCP: The 7 HACCP Principles
Principle Two: Determine Critical Control Points (CCPs)
Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels—these are the CCPs
Depending on the process, there may be more than one CCP
10-19
HACCP Example: Determine Critical Control Points CCPs
Enrico’s identified cooking as a CCP for the chicken breasts:
Cooking is the only step that will eliminate or reduce bacteria to safe levels
Since the chicken breasts were prepared for immediate service, cooking was the only CCP
Cooking is the same CCP for other products prepared and cooked for immediate service
10-20
HACCP: The 7 HACCP Principles
Principle Three: Establish Critical Limits
For each CCP, establish minimum or maximum limits that must be met to prevent or eliminate the hazard or to reduce it to a safe level
Critical Limit
10-21
HACCP Example: Establish Critical Limits
Since cooking was the CCP for Enrico’s chicken breasts:
Management determined that the critical limit would be cooking the chicken to a minimum internal temperature of 165°F (74°C) for fifteen seconds
They decided that:
The critical limit could be met byplacing the chicken breasts in thebroiler for 16 minutes
10-22
HACCP: The 7 HACCP Principles
Principle Four: Establish Monitoring Procedures
Determine the best way to check critical limits to ensure they are consistently met
Identify who will monitor them and how often
10-23
HACCP Example: Establish Monitoring Procedures
Enrico’s chose to check the critical limit by:
Inserting a clean and sanitized thermocouple probe into the thickest part of each breast
The grill cook must check the temperature of each chicken breast to ensure it has reached 165°F (74°C)
10-24
HACCP: The 7 HACCP Principles
Principle Five: Identify Corrective Actions
Identify steps that must be taken when a critical limit is not met
Determine these steps in advance
10-25
HACCP Example: Identify Corrective Actions
At Enrico’s, if the chicken breast has not reached its critical limit:
The grill cook must keep cooking the breast until it has been reached
This and all other corrective actions are noted in the temperature log
10-26
HACCP: The 7 HACCP Principles
Principle Six: Verify That the System Works Determine if the plan is working as
intended Evaluate on a regular basis:
Monitoring charts Records How the hazard analysis was
performed Determine if the plan adequately
prevents, reduces, or eliminates identified hazards
Photo courtesy of Roger Bonafield and Dingbats
10-27
HACCP Example: Verify That the System Works
To verify that the system was working, Enrico’s: Checked temperature logs weekly to
identify patterns or to determine if processes or procedures needed to be changed
They noticed: Toward the end of each week the chicken
breast often failed to meet the critical limit They discovered their vendor was
delivering a slightly larger chicken breast They worked with the vendor to ensure
they received the proper sized chicken and included a weight check during receiving
10-28
HACCP: The 7 HACCP Principles
Principle Seven: Establish Procedures for Record Keeping and Documentation
Keep records obtained when:
Developing your HACCP plan
Performing monitoring activities
Corrective action is taken
Equipment is validated
Working with suppliers
10-29
HACCP Example: Establish Procedures For Record Keeping
Enrico’s determined that:
Time-temperature logs should be kept for 3 months
Receiving invoices should be kept for 60 days
Enrico’s uses this information to:
Support their HACCP plan
Revise their HACCP plan when necessary
10-30
HACCP: When a HACCP Plan is Required
A HACCP Plan is required if an establishment: Smokes or cures food as a method of food
preservation
Uses food additives as a method of food preservation
Packages food using a reduced-oxygen packaging (ROP) method
Offers live, molluscan shellfish from a display tank
Custom-processes animals for personal use
Packages unpasteurized juice for sale to the consumer without a warning label
Sprouts beans or seeds
10-31
Apply Your Knowledge: It’s the Principle of the Thing
10-32
Identify the HACCP principle defined by each statement:
Checking to see if critical limits are being met
Retention of documents obtained when creating and implementing a HACCP plan
Assessing risk within the flow of food
Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
Predetermined step taken when a critical limit is not met
Minimum or maximum boundaries that must be met to prevent a hazard
Determining if the HACCP plan is working as intended
A
B
C
D
E
F
G
Crisis Response: A Foodborne Illness Complaint
Responding to a foodborne illness complaint:
Take all customer complaints seriously
Express concern and be sincere
Do not admit responsibility or accept liability
Listen carefully and promise to investigate and respond
Consider developing an incident report (with legal guidance)
10-33
Crisis Response: A Confirmed Foodborne Illness Outbreak
If a Foodborne Illness Outbreak is Confirmed: Accept responsibility Cooperate with the investigation
Crisis response may include: Isolating suspect food Preventing further sale of suspect food Obtaining samples from affected
customer Excluding suspect employees from the
establishment
10-34
1. True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could contaminate the water supply.
2. True or False: There must be a minimum of twenty foot-candles of light (215 lux) in a food preparation area.
3. True or False: Handwashing stations are required in dishwashing and service areas.
4. True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.
5. True or False: Grease on an establishment’s ceiling can be a sign of inadequate ventilation.
Apply Your Knowledge: Test Your Food Safety Knowledge
11-2
Designing or Remodeling a Facility: Kitchen Layout
A well-designed kitchen will address:
Workflow
It must minimize the amount of time food spends in the temperature danger zone
It must minimize the number of times food is handled
11-3
Designing or Remodeling a Facility: Kitchen Layout
A well-designed kitchen will address: continued
Contamination
The risk of cross-contamination must be minimized
Dirty equipment should not be placed where it will touch clean equipment or food
Equipment accessibility
All equipment must be easily accessible for cleaning
11-4
Designing or Remodeling a Facility: The Plan Review
Design plans may require approval by: The local regulatory agency The zoning or building department
The plan should include: A proposed layout and mechanical plans Type of construction materials to be
used Types or models of proposed equipment Specifications for utilities, plumbing, and
ventilation
11-5
Materials for Interior Construction: Flooring
When selecting flooring, consider the porosity of the material:
Porosity is the extent to which a material will absorb liquids
Flooring that is highly porous (absorbent) should be avoided since it:
Creates an ideal environment for microorganisms
Can cause slips and falls
Can become easily damaged
11-6
Materials for Interior Construction: Flooring
Nonporous flooring should be used in:
Walk-in refrigerators
Food-preparation areas
Dishwashing areas
Restrooms
Other areas subject to moisture, flushing, or spray-cleaning
11-7
Nonporous Resilient Flooring
Includes: Rubber tile Vinyl tile
Advantages: Relatively inexpensive Can withstand shock Easy to clean and maintain Capable of handling heavy traffic Resistant to grease and alkalis Easy to repair or replace
11-8
Hard Surface Flooring
Includes: Quarry and ceramic tile Brick Terrazzo and marble Hardwood
Advantages: Nonabsorbent Very durable Excellent choice for restrooms
and high-soil areas
11-9
Special Flooring Needs
Coving:
A curved, sealed edge placed between the floor and wall
It eliminates sharp corners or gaps that would be impossible to clean
It must adhere tightly to the wall to:
Eliminate hiding places for pests
Prevent moisture from deteriorating the wall
11-10
Handwashing Stations
Handwashing stations must be conveniently located and are required in:
Restrooms
Food-preparation areas
Service areas
Dishwashing areas
11-11
Handwashing Stations
Handwashing stations must be equipped with:
Hot and cold running water
Liquid, bar, or powdered soap
A means to dry hands
A waste container
Signage indicating employees must wash hands
Handwashing Signage
Soap
Hot &Cold Water
Disposable Towels
Warm-AirDryer
Waste Container
Handwashing Signage
11-12
Purchase equipment with food-contact surfaces that are:
Safe and durable
Corrosion resistant
Nonabsorbent
Sufficient in weight and thicknessto withstand repeated cleaning
Smooth and easy to clean
Resistant to pitting, chipping,scratching, and decomposition
Sanitation Standards for Equipment: Surfaces
11-14
Sanitation Standards for Equipment: NSF and UL
Look for the following marks when purchasing equipment:
NSF International mark: Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards
Underwriters Laboratory (UL) marks: Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards
11-15
Selecting and Installing Dishwashing Machines
When selecting and installing dishwashing machines: Water pipes to the machine should be
as short as possible to prevent heat loss Install the machine at least 6 inches
(15 centimeters) off the floor to permit easy cleaning underneath
Post information regarding water temperature, conveyor speed, and chemical concentration on or near the machine
Position the machine so its thermometer is readable
11-16
Installing Stationary Equipment
Stationary equipment should be:
Mounted on legs at least 6 inches (15 centimeters) off the floor
OR
Sealed to a masonry base
Legs
Floor
6” Min.
MasonryBase
Sealant
11-17
Installing Stationary Tabletop Equipment
Stationary tabletop equipment should be:
Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop
OR
The equipment should be tiltable or sealed to the countertop with a food-grade sealant
11-18
Cantilever-Mounted Equipment
Cantilever-mounted equipment is: Attached to the wall or to a mount
with a bracket
Easier to clean underneath and behind
11-19
Maintaining Equipment
Once equipment has been properly installed:
It must receive regular maintenance
It must be maintained by qualified personnel
Follow the manufacturers’ recommended maintenance schedule
11-20
Water Supply
Acceptable sources of potable water include:
Approved public water mains
Regularly tested private sources
Bottled drinking water
Closed, portable water containers filled with potable water
Water in on-premise water-storage tanks
Water transport vehicles that are properly maintained
11-21
Water Supply: Interruption
If the water supply is interrupted:
Use bottled water
Boil water (if allowed)
Purchase ice
Use boiled water for handwashing and essential cleaning
Consider using single-use items to minimize dishwashing
11-22
Plumbing
Only licensed plumbers should:
Install plumbing systems
Install grease traps
Repair leaks from overhead pipes
11-23
Plumbing: Cross-Connections and Backflow
Cross Connection
Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply
Backflow
Reverse flow of contaminants through a cross-connection into the potable water supply
11-24
Back-flow
Plumbing: Backflow Prevention
Vacuum breaker
Backflow Prevention Methods
Air gap
Air Gap
Flood Rim
Air Gap
11-25
Sewage
A backup of raw sewage is cause for:
Immediate closure
Correction of the problem
Thorough cleaning
11-26
Lighting
To prevent lighting from contaminating food, use:
Shatter-resistant light bulbs
Protective covers made of metal mesh or plastic
Shields for heat lamps
11-27
Ventilation
11-28
Ventilation Systems:
If adequate, there will be little buildup of grease and condensation on walls and ceilings
Hoods, fans, guards, and ductwork must not drip onto food or equipment
Hood filters and grease extractors must be cleaned regularly
Hoods and ductwork must be cleaned periodically by professionals
Garbage Disposal
Garbage:
Should be removed from food-preparation areas as quickly as possible to prevent pests and contamination
Should not be carried above or across food-preparation areas.
11-29
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Chemicals can be stored in food preparation areas if they are properly labeled
2. True or False: The temperature of the final sanitizing rinse in a high-temperature dishwashing machine should be 140°F (60°C)
3. True or False: Cleaning reduces the number of microorganisms on a surface to safe levels
4. True or False: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel
5. True or False: Tableware and utensils that have been cleaned and sanitized should be stored at least 2 inches off of the floor
12-2
Cleaning Vs. Sanitizing
Cleaning
Process of removing food and other types of soil from a surface
Sanitizing
Process of reducing the number of microorganisms on a clean surface to safe levels
Surfaces must first be cleaned and rinsed before being sanitized
12-3
Cleaning and Sanitizing Food-Contact Surfaces
Food-contact surfaces must be washed, rinsed, and sanitized:
After each use
Anytime you begin working with another type of food
After a task has been interrupted and the items may have been contaminated
At 4-hour intervals if the items are in constant use
12-4
Apply Your Knowledge: To Sanitize or Not to Sanitize
Jorge has used the same knife to shuck oysters for two hours
Bill finishes deboning chicken and wants to use the same cutting board to fillet fish
Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush
Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m to 12:00 p.m.
Which employee must clean and sanitize the items being used:
12-5
1
2
3
4
Cleaning Agents
Cleaning agents must be: Safe for employee use Stable and noncorrosive
When using them: Follow manufacturers instructions
carefully Never combine cleaners or attempt to
make up cleaning agents Do not substitute one type of detergent
for another unless the intended use is stated clearly on the label
12-6
Cleaning Agents: Detergents
Detergents
Contain surfactants (surface-acting agents)
Allows detergent to penetrate and soften soil
Types
General-purpose detergents (mildly alkaline)
Used to clean fresh soil
Heavy duty detergents (highly alkaline)
Used to remove aged or dried soil, wax, and baked-on grease
12-7
Cleaning Agents: Solvent Cleaners
Solvent Cleaners (Degreasers)
Contain grease dissolving agents
Effective for burned-on grease
Oven doors, backsplashes, and range hoods
Usually only effective at full strength
12-8
Cleaning Agents: Acid Cleaners
Acid Cleaners:
Used on mineral deposits and other soils alkaline cleaners cannot remove
Effective for removing:
Scale in dishwashing machines and steam tables
Rust stains and tarnish on copper and brass
Vary in type and strength based on the cleaner’s purpose
12-9
Cleaning Agents: Abrasive Cleaners
Abrasive Cleaners:
Contain a scouring agent that helps scrub hard-to-remove soil
Effective for removing:
Baked-on food in pots and pans
Soil on floors
Should be used with caution since they can scratch surfaces
12-10
Sanitizing Methods
Surfaces can be sanitized using:
Heat
The water must be at least 171F°(77°C)
Immerse the item for 30 seconds
Chemicals
Chlorine
Iodine
Quats
12-11
Chemical Sanitizing
Food-contact surfaces can be sanitized by:
Immersing them in a specific concentration of sanitizing solution for a specific amount of time
OR
Rinsing, swabbing or spraying them with a specific concentration of sanitizing solution
12-12
Factors Influencing Sanitizer Effectiveness
Concentration
Concentration must be checked frequently with a test kit
Low Concentrations: May fail to sanitize objects
High Concentrations:May be unsafe, leave an odor or bad taste, corrode metals
Change the solution when it is dirty or when the concentration has dropped below the required level
12-13
Factors Influencing Sanitizer Effectiveness
Temperature
Follow the manufacturer’s recommendations for the proper temperature
Contact Time
The sanitizer must make contact with the
object for a specific amount of time
Minimum times differ for each sanitizer
12-14
Machine Dishwashing Temperatures
High-Temperature Machines
Temperature of the final sanitizing rinse must be at least 180°F (82°C)
For stationary rack, single-temperature machines 165°F (74°C)
Chemical-Sanitizing Machines
Follow the temperature guidelines provided by the manufacturer
12-15
Three-Compartment Sinks
Steps for Cleaning and Sanitizing
Rinse, scrapeor soak
1
2 3 4
5
Wash110°F (43°C)
or higher
Rinse Sanitize
Air-Dry
12-16
Apply Your Knowledge: What’s Wrong with This Picture?
12-17
110°F (43°C)
Rinse, scrapeor soak
1 5
Air-Dry
2 3 4
Wash Rinse Sanitize
How many problems can you spot?
Tools For Cleaning
To prevent contamination:
Clean all tools before putting them away
Assign tools for specific tasks
Designate one set of tools for cleaning and another for sanitizing
Use a separate set of cleaning tools for the restroom
12-18
Storing Utensils, Tableware, and Equipment
When storing clean and sanitized tableware and equipment: Store it at least 6” (15cm) off the floor Clean and sanitize drawers and shelves
before items are stored Clean and sanitize trays and carts
used to carry them Store glasses and cups upside down Store flatware and utensils with
handles up Cover equipment food-contact surfaces
until ready for use
12-19
Cleaning Tools and Supplies
Cleaning tools and chemicals
Should be placed in a storage area away from food and food-preparation areas
The storage area should provide:
A utility sink for filling buckets and washing cleaning tools
A floor drain for dumping dirty water
Hooks for hanging mops, brooms, and brushes to allow them to air-dry
12-20
Using Hazardous Materials
Chemicals Only purchase those approved for
use in a restaurant or foodservice establishment
Store them in their original container away from food and food-preparation areas
When transferring them to a new container label it with: The chemical’s name The manufacturer’s name and address A description of potential hazards
Keep MSDS for each chemical
12-21
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A strong oily odor may indicate the presence of cockroaches
2. True or False: The main purpose of an integrated pest management program is to control pests once they have entered the establishment
3. True or False: Stationary equipment should not be covered before applying pesticides since it gives pests a place to hide
4. True or False: Glue traps are used to prevent cockroaches from entering the establishment
5. True or False: Pesticides can be stored in food storage
areas if they are closed tightly and properly labeled13-2
Integrated Pest Management
An Integrated Pest Management (IPM) program:
Uses prevention measures to keep pests
from entering the establishment
Uses control measures to eliminate any pests that get into the establishment
Will be successful if you work closely with a licensed pest control operator (PCO)
13-3
The Three Rules of IPM
The Three Rules of Integrated Pest Management
Deny pests access to the establishment
Deny pests food, water, and shelter
Work with a licensed PCO to eliminate pests that do enter
13-4
Denying Pests Access to the Establishment
To keep pests from entering with deliveries:
Use reputable suppliers
Check deliveries before they enter the establishment
Refuse shipments if you find pests or signs of infestation (egg cases, body parts)
13-5
Denying Pests Access to the Establishment
To keep pests from entering through openings in the building:
Screen windows and vents
Install self-closing devices, door sweeps, and air curtains on doors
Keep exterior openings closed tightly
Fill holes around pipes
Cover drains with grates
Seal cracks in floors, walls, and around equipment
13-6
Denying Pests Food and Shelter
To deny pests food and shelter:
Dispose of garbage quickly
Clean up spills around containers immediately
Keep containers clean and tightly covered
Store recyclables properly
Keep recyclables in pest-proof containers
Keep containers as far away from the building as regulations allow
13-7
Denying Pests Food and Shelter
To deny pests food and shelter: continued
Store food and supplies quickly and properly
Keep them away from walls and at least 6” (15 cm) off the floor
Rotate products so pests cannot settle and breed
Clean the establishment thoroughly
Clean up food and beverage spills immediately
Clean break rooms after use
Keep cleaning tools and supplies clean and dry
13-8
Grounds and Outdoor Dining Areas
To protect outdoor customers from pests:
Mow grass, pull weeds, remove standing water, and pick up litter
Cover outdoor garbage containers
Remove dirty dishes and uneaten food from tables and clean them quickly
Do not allow people to feed wildlife
Locate electronic insect eliminators (“zappers”) away from food and serving areas
Call the PCO to remove hives and nests
13-9
Identifying Pests: Cockroaches
Cockroaches:
Carry bacteria, viruses, and parasite eggs
Live and breed in places that are:
Dark
Moist
Hard-to-clean
If you see them in daylight, you may have a major infestation
Illustration courtesy of Orkin Commercial
13-10
Identifying Pests: Cockroaches
Signs of a cockroach infestation include:
A strong oily odor
Droppings similar to grains of pepper
Capsule shaped egg cases
Brown, dark red, or black
Leathery, smooth, or shiny
Illustration courtesy of Orkin Commercial
13-11
Identifying Pests: Rodents
Illustration courtesy of Orkin Commercial
Signs of a rodent infestation include: Signs of gnawing Droppings
Shiny and black (fresh) Gray (old)
Tracks Nesting materials
Paper, cloth, hair, feathers or grass Holes
In quiet places Near food and water Next to buildings
13-12
How to Choose a PCO
Before choosing a PCO:
Talk to other foodservice managers
Make sure the PCO is licensed or certified
Ask the PCO if they belong to any professional organizations
Ask for proof of insurance
Weigh all factors, not just price
13-13
Working with a Pest Control Operator (PCO)
Your PCO should:
Help you develop an integrated approach to pest management
Stay up-to-date on new equipment and products
Provide prompt service to address problems as they occur
Keep records
13-14
Using and Storing Pesticides
When pesticides will be applied:
Wait until you are closed for business and employees are offsite
Remove food and movable food-contact surfaces
Cover equipment and immovable food-contact surfaces
Afterwards:
Wash, rinse, and sanitize food-contact surfaces
13-15
Using and Storing Pesticides
If pesticides will be stored on the premises:
Keep them in their original containers
Lock them in cabinets away from areas where food is prepared and stored
Store aerosol or pressurized spray cans in a cool place
Dispose of them as per local regulations
Keep corresponding MSDS on the premises
13-16
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: The Food and Drug Administration (FDA)issues food regulations that must be followed by each establishment
2. True or False: Health inspectors are employees of the Centers for Disease Control and Prevention (CDC)
3. True or False: You should ask to accompany the healthinspector during the inspection of your establishment
4. True or False: Critical violations noted during a healthinspection usually must be corrected within one week of the inspection
5. True or False: Establishments can be closed by thehealth department if they find a significant lack of refrigeration
14-2
U.S. Regulatory System for Food
Government control of food is exercised at three levels:
Federal
U.S. Department of Agriculture (USDA)
Food and Drug Administration (FDA)
State
State health departments
Local
City or county health departments
14-3
U.S. Regulatory System for Food: The USDA
The USDA is responsible for inspection and quality grading of:
Meat and meat products
Poultry
Dairy products
Eggs and egg products
Fruit and vegetables shipped across state lines
14-4
U.S. Regulatory System for Food: The FDA
The FDA
Issues the FDA Food Code jointly with the USDA and CDC
Inspects
Foodservice operations that cross state borders (planes, trains, etc.)
Food manufacturers and processors
Ensures food processing plants meet standards of purity, wholesomeness, and labeling requirements
14-5
U.S. Regulatory System for Food: State and Local
State and Local Control
Most food regulations are written at the state level
Each state decides whether to adopt the FDA Food Code or some modified form of it
State regulations may be enforced by state or local (city or county) health departments
Health inspectors from city, county, or state health departments conduct foodservice inspections in most states
14-6
The Inspection Process
Foodservice Inspections
Are required for all establishments
Let the establishment know how well it is following critical food safety practices
Types of Inspections
Traditional inspections
HACCP-based inspections
14-7
The Inspection Process: Steps
Steps in the Inspection Process:
1. Ask the inspector for identification
2. Cooperate Accompany the inspector Answer all questions Instruct employees to cooperate Correct deficiencies quickly if possible
3. Take notes Make note of deficiencies pointed out If you question the inspector’s accuracy
contact his or her supervisor
14-8
The Inspection Process: Steps
Steps in the Inspection Process: continued
4. Keep the relationship professional
5. Be prepared to provide records These will become part of the
public record If a request appears inappropriate,
contact legal counsel or the inspector’s supervisor
14-9
The Inspection Process: Steps
Steps in the Inspection Process: continued
6. Discuss violations and time frames for correction with the inspector Study the inspection report carefully Discuss deficiencies in detail with
the inspector. Make sure you understand: The exact nature of the violation How it impacts food safety How to correct it If the inspector will follow up
Keep the inspection report on file
14-10
The Inspection Process: Steps
Steps in the Inspection Process: continued
7. Follow up Act on all deficiencies noted
Correct critical deficiencies within 48 hours or when indicated
Correct other deficiencies as soon as possible
Determine why deficiencies occurred Evaluate SOPs, the master
cleaning schedule, training Establish new procedures, or
revise existing ones
14-11
Closure
An inspector may close an establishment when there is:
A significant lack of refrigeration
A backup of sewage into the establishment
An emergency, such as a fire or flood
A significant pest infestation
A long interruption of electrical or water service
Clear evidence of a foodborne illness outbreak related to the establishment
14-12
Self-Inspections
Well-managed establishments:
Perform continuous self-inspections
Consider regular inspections only a supplement to self-inspections
The benefits of self-inspections:
Safer food
Improved food quality
Higher inspection scores
A cleaner environment for customers
14-13
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A major advantage of Web-based foodsafety training is that the content is delivered the same way every time
2. True or False: An employee who receives food safetytraining upon being hired does not require further training
3. True or False: Training videos will be less effective if thetrainer stops them at different points to discuss theconcepts presented
4. True or False: It is important for legal reasons to keeprecords of food safety training conducted at theestablishment
5. True or False: It is the manager’s responsibility to provide employees with food safety training
15-2
Identifying Food Safety Training Needs
A food safety training need:
Is a gap between what employees are required to know to perform their jobs and what they actually know
Can be identified by:
Testing employee’s food safety knowledge
Observing employee’s performance on the job
Surveying employees to identify areas of weakness
15-3
Initial and Ongoing Employee Training
Managers should:
Provide initial and ongoing training for employees
Provide general food safety knowledge to all employees
Provide employees with job specific food safety knowledge
Retrain employees periodically on food safety practices
Keep records of all food safety training conducted at the establishment
15-4
Critical Knowledge for Employees
Employees should receive training in:
Proper personal hygiene
Maintaining health
Personal cleanliness
Proper work attire
Hygienic practices
15-5
Critical Knowledge for Employees
Employees should receive training in: continued
Safe Food Preparation
Time-temperature control
Preventing cross-contamination
Handling food safely during:
Preparation and cooking
Holding and cooling
Reheating and service
15-6
Critical Knowledge for Employees
Employees should receive training in: continued
Proper cleaning and sanitizing
Procedures for cleaning and sanitizing food-contact surfaces
Safe chemical handling
Procedures for safely handling chemicals used in the establishment
Pest identification and prevention
15-7
Developing a Training Plan
A training plan should list:
Specific learning objectives
Training tools needed for the session
Specific training points that should be covered
Timeframes
15-8
Delivering Training
Methods for Delivering Training One-On-One Training
Advantages: Accounts for the needs of the
individual learner Offers the opportunity to apply
information Allows for immediate feedback
Disadvantages: Effectiveness depends upon the
trainer’s ability
15-9
Delivering Training
Methods for Delivering Training: continued
Group Training
Advantages:
Training is cost-effective
Training is more uniform
Disadvantages:
Effectiveness depends upon the trainer’s ability
Often does not account for the needs of the individual learner
15-10
Delivering Training
Methods for Delivering Training: continued
Demonstrations
Use the “Tell/Show/Tell/Show” model
Tell them how to do it
Show them how to do it
Have them tell you how to do it
Have them show you how to do it
15-11
Delivering Training
Methods for Delivering Training: continued
Role-play
When using a role-play:
Keep it simple
Provide employees with detailed instructions
Explain and model the situation before employees begin
15-12
Delivering Training
Methods for Delivering Training: continued
Job aids
Include:
Written procedures
Checklists
Posters
They can be used:
To train employees
As a reference back on the job
15-13
Delivering Training
Methods for Delivering Training: continued
Training videos and DVDs
Can be used to:
Introduce information
Reinforce information during the session
Review information at the end of the session
To use them effectively:
Explain to employees what they will learn
Select stopping points to discuss concepts
Ask questions afterwards to reinforce content
15-14
Delivering Training
Methods for Delivering Training: continued
Technology-Based Training
Advantages:
Consistent delivery and feedback
Learner control
Interactive instruction
Increased practice
Self-paced training
15-15
Delivering Training
Methods for Delivering Training: continued
Technology-Based Training: continued
Advantages:
Training records are easily created and stored
Training can be delivered anytime, anywhere
Reduced cost
Supports different learning styles
Multilingual training15-16
Delivering Training
Methods for Delivering Training: continued
Games
To use a game effectively:
Explain how it relates to the information presented
Explain the rules carefully
Play a practice round
Make sure employees do not lose sight of the game’s purpose
Discuss the game after it has finished
15-17
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