Congratulations you are enrolled in a Food Safety Manager

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Congratulations you are enrolled in a Food Safety Manager Certification course. We have prepared this study guide for you to review prior to class so that your learning experience will be as enjoyable as possible.

If you are taking the one day or accelerated training not everything included in the study guide will be re-viewed. You can also find additional information on our website under http://www.mary-

landfoodhandler.com/food-safety-definitions.php and on the Resources page.

PLEASE READ

If you are taking the one-day training for the first time it is highly recommended you study this guide before class. If you paid for pass protection you MUST study this guide and before attending class and turn in study questions BEFORE class starts.

If you are taking the online exam, it will save time the day of class if you create a profile at ServSafe.com, please write down your username and password, recovery of those can be frustrating.

Providing Safe Food and Preventing Foodborne Illness “The U. S. Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of govern-ment by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.” “The Food Code establishes practical, science-based guidance for mitigating risk factors that are known to cause or contribute to foodborne illness outbreaks associated with retail and foodservice establishments and is an important part of strengthening our nation's food protection system.” 2013 FDA Food Code

The Code, Agencies and the Law • The Model Food Code as written by the FDA and based on scientific evidence for states to use to write law. • The USDA inspects meat, poultry and eggs. • Both can inspect foods shipped across state lines. • Individual states write the law usually based on the recommendations of the FDA. • Local Jurisdictions are generally the ones enforcing the laws, approving construction, HACCP plans and investigating

complaints. • The CDC and PHS provide supporting information to the FDA and USDA.

Why should you care about food safety? • Hopefully for moral reasons, you just don’t want to make someone sick or even cause a death. • Financial reasons; loss of wages, sales, increased insurance. • Employee morale: employees perform better in a well ran facility.

What are your responsibilities as the person in charge (PIC)? • PIC must care about food safety • PIC may be responsible for training staff • Ensure the programs in place are being followed even when faced with challenges. • Unless the local jurisdiction deems it unnecessary, there should be one person on duty, when food is being handled,

trained in an approved program. • Correct problems as they arise

The biggest challenges to food safety are: • Time challenges during peak service hours • Communication problems due to; language, culture, literacy and education • Pathogens being found on food that was once considered safe

http://www.marylandfoodhandler.com/food-safety-definitions.php

http://www.marylandfoodhandler.com/food-safety-definitions.php


• Using unapproved suppliers can create a break in the food safety chain. • Staff turnover • High-risk customers

o Elderly o Children 0-4 years of age o People with compromised immune systems

Symptoms of foodborne illness can include; • Diarrhea • Vomiting • Fever • Nausea • Abdominal Cramps • Jaundice, yellowing of the skin and eyes.

What defines an outbreak? • When 2 or more people are confirmed ill from the same foodborne illness in the same time frame • When an investigation is conducted • Outbreak is confirmed by laboratory analysis

Know how to respond to an outbreak • Gather information about the guest. • Notify authorities and cooperate with investigation. • Segregate product – Mark DO NOT USE and Do Not Discard. • Document information about the suspect product. • Identify staff working during the time the customer ate. Interview staff about reportable illnesses. • Review procedures for what went wrong and make corrections to prevent future problems.

Objective Protect food from adulteration and contamination

Sources of contamination • Direct from animals • Contaminated water and dirt • Human feces • Chemicals we use in our operation • Not properly covering stored food • Mice and rodents

Types of contamination

Physical • Sources

o Hair, dirt, bandages, fingernails, jewelry, broken glass, bandages, shavings from a can lid, etc.. o Natural items such as bones in a boneless fillet or nut shells in baked goods

• Preventions o Purchase from an approved and reputable supplier o Protect food within facility o Protect food from physical contamination by employees.

Chemical • Sources

o Cleaners, sanitizers, polishes, lubricants and hand lotions are all chemicals o Chemicals sprayed on food or drip on food are one source of contamination.


o Certain types of kitchen items made from Pewter, Copper & Zinc and some painted pottery are toxic when they come in contact with highly acidic foods.

• Preventions o Purchase from approved and reputable suppliers. o When transferring, you must use proper labeling such as the manufacturer label or common chemical name. o Maintain SDS sheets for each chemical used. o Store chemicals below all food, utensils & single use items so contamination to food cannot occur. o The only way to know how to use a chemical is to read the directions. o Use chemicals for intended use only. o Use only food grade containers and tools.

Biological (Pathogens are Micro Organisms that make us sick) • Bacteria • Viruses • Parasites • Fungi

Biological Toxins are poisons that can make people sick.

Biological contaminants in detail

Bacteria • Bacteria are a single celled micro-organism • Bacteria double when conditions are favorable. • Cannot see, smell or taste the ones that make us sick. • There are good bacteria, bad bacteria that can make us sick and bacteria that cause food spoilage. • Onset of illness can occur from 30 minutes to 6 weeks. • Become dormant or inactive in freezer temperatures but can double when thawed. • Cooking can usually reduce to bacteria to acceptable levels.

FAT TOM represents what bacteria need to grow. **** FAT TOM APPLIES TO BACTERIA CONTROL ONLY ****

F – Food - Temperature Control for Safety (TCS) foods are FAT TOM favorites. • Milk and dairy products • Eggs • Meat; Beef, Pork, Lamb • Poultry • Fish • Crustaceans & Shellfish • Heat Treated plant food including cooked rice, beans & vegetables. • Tofu, other soy protein and synthetic ingredients • Sprouts and sprout seeds • Sliced Melons, cut tomatoes and cut leafy greens • Untreated garlic / oil mixtures

A – Acidity • 4.6 – 7.5 is the range that bacteria grow best in we call this neutral to slightly acidic • Most bacteria will not grow below 4.6

T – Temperature • Bacteria double every 20 minutes between 41°F and 135 °F aka temperature danger zone or TDZ. • Temperatures from 70°F - 125°F grow bacteria most rapidly, doubling faster than every 20 minutes

T – Time • Food left in the TDZ for more than 4 hours is generally discarded. • There are only 2 exceptions to that rule.


O – Oxygen • Generally, a high oxygen environment. • Some bacteria like clostridium botulinum grow without oxygen.

M –Moisture • Water has a water activity value of 1, moisture is measured from .0 - 1 • Bacteria needs a lot of moisture to grow • You can alter moisture so that food no longer needs temperature control. Dehydration, Cooking, etc.

Viruses • Can not see, smell or taste. • Can survive in cooler and freezer temperatures. • Do not grow ON food, require living host. • Transferred fecal to oral route or Norovirus can be spread through airborne vomit particles or when cleaning up vomit

or diarrhea. • Can be found in food, contaminated water, or contaminated surfaces. • Commonly associated with RTE Foods but have also been associated with shellfish from contaminated water • Exclude sick food-handlers. • Best prevention is proper handwashing

Parasites • Parasites can be a micro-organism or can be seen when matured. Do not grow on food. • They live inside of a host. • Killed by cooking or freezing using proper processes. • Commonly associated with seafood, wild game, & foods that come in contact with contaminated water like produce. • Found in feces of humans and some animals • Purchase food from an approved and reputable supplier • Most fish that will be served raw or undercooked must be frozen by manufacturer to kill parasites. • Seafood purveyor should provide parasites destruction documentation.

Fungi • Mold - Discard all moldy food, unless mold is a natural part of the food, like in a blue veined cheese or brie. • Yeast - Discard affected food product. Commonly has a vinegar or strong alcohol smell. • Mushrooms – purchase from approved and reputable supplier.

Biological Toxins

Seafood Toxins

• Naturally occurring in some fish • Histamine produced in fish like; tuna, bonito, mackerel, and mahi mahi when fish is time-temperature abused

o Scombroid Poisoning is associated with dark flesh fish. • Occur in certain fish like Barracuda, snapper, grouper, amberjack that eat smaller fish that have consumed the toxin.

o Ciguatera toxin can make someone ill that consumed fish with the toxin. • Shellfish that are in contaminated water can filter the toxic algae

Plant Toxins

• Plant toxins can be produced by certain toxic mold on corn, peanuts and tree nuts

Mushroom Toxins

• Certain mushrooms contain toxins

Symptoms & Preventions

• Can include vomiting and diarrhea, but neurological symptoms can occur as well.

• Cannot be corrected

• Purchase from an approved and reputable supplier.


Deliberate contamination (type of adulteration)

Food Defense Plan • FDA's ALERT system helps identify where your operation can be at risk from outside sources, including acts of terrorism.

Assure your products are from safe source. Look for security flaws.

Employees should be the only people allowed to walk freely though the facility. Reports should be kept on your food defense efforts. Threat Know what you will do in the event of a breach or threat.

Food Allergens

Common food allergens (90% of allergic reactions are from these foods) • Milk & dairy • Eggs & egg products • Fish • Shellfish including Crustaceans • Wheat • Soy and soy products • Peanuts • Tree nuts like pecans, walnuts and almonds

Allergic reactions are an undesirable response from our immune system. Symptoms include; • itching, • tightening throat, • wheezing, • hives, • swelling, • cramps, • vomiting or diarrhea, • loss of consciousness, and death can occur immediately or several hours later.

Prevention is key. • Have a system in place for handling customers with food allergies. • There should be at least one person on duty at all times knowledgeable about allergies to assist customer with ordering. • Have rules within organization to be honest with customer. • It is okay to tell customer you cannot guarantee food will be free from a particular allergen. • Know what allergens are in commercially processed foods. • Avoid Allergen Cross Contact

o Clean and sanitize all food contact surfaces before preparing an order for a customer that has an allergy. o Wash hands and change gloves before handling food. o Do not use same oil, batter or breading for foods that can cause allergic reactions without informing all cus-

tomers. • Deliver food to table separately

How does food become unsafe?

Top Five Risk Factors Epidemiological outbreak data repeatedly identify five major risk factors related to employee behaviors and preparation prac-tices in retail and food service establishments as contributing to foodborne illness:

• Improper holding temperatures, • Inadequate cooking, such as undercooking raw shell eggs, • Using contaminated equipment,


• Food from unsafe sources, and • Poor personal hygiene

You can control these risks by addressing the following in the Food Safety Management Plan: • Practice good personal hygiene • Avoid cross contamination • Clean and Sanitize food contact surfaces • Monitoring time temperature control • Purchase food from a safe source.

Personal Hygiene

Employee Illness There are 6 pathogens that have been identified to be extremely contagious or can cause serious medical problems. For this

reason, they may have to be reported to the local authority.

Hepatitis A • Virus • Consuming only a small about can make you sick • Not destroyed by normal cooking temperatures. • Long incubation period, 30-50 days. • Common source: RTE foods and shellfish from contaminated waters • Prevention

o Practice good personal hygiene o Exclude workers who have been diagnosed with Hepatitis A o Exclude and report staff with Jaundice for 7 days or less. o Call Health Department when exposed.

Norovirus gastroenteritis • Virus • Small amount can make you sick, • Short incubation period, 18-36 hours. • Transmitted fecal to oral or through airborne vomit particles. • Common source: RTE foods and shellfish • Prevention

o Proper handwashing o Exclude and Report staff who have symptoms and have been diagnosed with Norovirus o Call Health Department when exposed

Shiga toxin-producing E.coli • Bacteria • Found in intestines of cattle and infected people. • Common source: ground beef & contaminated produce. • Prevention

o Purchase from approved and reputable suppliers o Exclude and Report staff who have symptoms and have been diagnosed with E. coli o Call Health Department when exposed

Salmonella Typhi • Bacteria • When someone contracts Salmonella Typhi the bacteria is carried in their bloodstream and intestines • Can cause Typhoid Fever • Common source: Usually occurs in beverages where contaminated with human feces is used or sick food handlers touch

RTE food. • Prevention


o Wash hands o Cook food to minimum temperatures o Exclude and Report food handlers who have been diagnosed with Salmonella Typhi o Call Health Department when exposed

Non-Typhoidal Salmonella • Bacteria • Common source; Poultry and Eggs, Meat, Dairy, and Produce • Prevention

o Cook Poultry to minimum temperature o Avoid cross contamination o Exclude and Report staff who have symptoms and have been diagnosed with non-typhoidal Salmonella

Shigella spp. • Bacteria • Found in feces of humans • Flies can transfer shigella spp. • Common source; RTE foods and foods that come in contact with feces contaminated water • Prevention

o Wash hands o Control flies o Exclude and Report staff who have symptoms and have been diagnosed with Shigella spp. o Call HD when exposed

Other illnesses

Employees must know what to report • Have policies in place for reporting illness. • FDA employee illness forms and employee illness poster are available at

https://www.marylandfoodhandler.com/foodSafetyDownloads.php

Proper hand-washing takes appx a total time of 20 seconds. The process is:

1. Wet hands and arms using warm water

2. Apply Soap to make a good lather

3. Scrub for 10-15 seconds cleaning top of hands, between fingers and under nails

4. Rinse in running water

5. Dry with a single use paper towel or air dryer

When hands should be washed: • After touching body other than clean hands and exposed portion of arm

Concern Restrict Exclude

Infected wound or boil that is not properly covered

From exposed food, utensils & equipment

Sneezing, coughing, or a runny nose that causes dis-charge

From exposed food, utensils & equipment.

Sore throat and fever From exposed food, utensils & equipment. Must have note from medical professional to return

In high-risk population. Must have note from medical professional to return

Vomiting and / or Diarrhea

Can return when free of symptoms for 24 hours or have release.

https://www.marylandfoodhandler.com/foodSafetyDownloads.php


• After using the toilet • Handling service animals or aquatic animals • Sneezing, coughing, eating drinking, using tobacco of any kind • After handling soiled equipment or utensils • As necessary during prep to avoid cross contamination • Switching from raw to RTE • Before putting on gloves • When other contamination could have occurred.

Other handwashing rules: • Hand sinks are for handwashing only. • Wash hands in a designated hand sink only! Do not use prep, 3 compartment or janitorial sinks for handwashing. • The PIC must take action when someone does not wash hands properly, evaluate the food and food contact surfaces,

clean and sanitize affected food contact surfaces, retrain the staff member immediately. • If a handwashing station with hot and cold running water is not available, you are not serving food. • Hand antiseptics must conform to CFR and FDA standards and only used after proper handwashing and never as a re-

placement. • Hand sinks should be conveniently accessible. They should be located in the cooking and prep areas, service area and

dishwashing area and any other area where food is being handled.

Proper glove use • Good only when used correctly and for single task. • Slash resistant gloves must have smooth surface or be covered with a single use glove. • Cloth gloves may not be used in direct contact with food unless the food is going to be cooked. (cutting meats) • Gloves should be changed when;

o They are torn or dirty, o Before beginning a different task, o After an interruption, o After handling raw meat, poultry and seafood and before handling ready to eat food, o 4 hours of continuous use without any contamination.

• NEVER wash gloves for reuse • DO NOT blow in gloves or roll gloves to make them easier to put on. • Gloves should fit correctly

o Too tight – they can tear o Too loose – they can be difficult to work in and tips can be cut off

• You may change gloves without handwashing if not changing tasks and hands are not contaminated. • Gloves should be worn when handling ready-to-eat food except when (2017 FDA food code not part of Maryland law)

o Washing produce o The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry and the dish will be

cooked to at least 145˚F (63˚C) for example a pizza. o The food is an ingredient in a dish containing raw meat, seafood, or poultry and the dish will be cooked to the

required minimum internal temperature of the raw item(s) • NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population

Proper employee actions and attire • Food handlers should have short fingernail length • No nail polish & no fake nails unless gloved when handling exposed food • Wounds on hands need to be covered with an impermeable (waterproof) bandage or finger cot and then gloved • Wounds on arm need to be covered with a waterproof covering • Wounds elsewhere need to be covered • Food handlers should have hair restraints, clean clothing and clean aprons • Aprons should always be removed before exiting kitchen • A plain metal band is the only allowed jewelry • Medical alert bracelets can be worn on the waist band or ankle. • No eating, smoking, chewing gum or tobacco in food areas.


• May be able to drink in food preparation area using covered container with straw or sip-top lid. • If uniforms are required, it is best put on after arriving at work in a separate dressing area. (not restroom) • Store all personal items away from food and prep areas

Cleaning up after someone get sick in the facility. • Norovirus can contaminate area and food and you need a plan for cleanup. The written plan should include;

o Containment of discharge and containment of area o Cleaning, sanitizing / disinfecting o Disposal of affected food o Equipment needed to avoid contamination of employee o Removing customer or employee that is ill.

Cross Contamination

Prevention • Use separate equipment for raw and RTE • Keep foods with different cooking temperatures separated. • Design facility to have a good workflow • Pre-cook or purchase premade items when space is limited • Practice good cleaning and sanitizing procedures. • Have good handwashing techniques.

Storage errors in refrigeration. • Food should be stored in proper sized container with tight fitting lid or plastic wrap. • Food above drips on food below. Store food top to bottom in the following order. It helps to think about the minimum

internal cooking temp for these foods as they correspond with position in storage. o Ready to eat o Seafood o Whole cuts of meats o Ground meat & ground fish o Whole or ground poultry

• Frozen Raw meat, poultry and seafood can be stored with or above RTE if commercially packaged

Cleaning and Sanitizing

Handling Cleaners and Sanitizers • Cleaners and sanitizers are chemicals they should be stored away from food and prep areas. • Clean all surfaces using cleaner that conforms with CFR and FDA standards. • Use cleaner for its intended purpose only.

Cleaning policies • Non-food contact surfaces like; walls, floors, ceilings, shelving are required to be cleaned only. • Do not use a sponge on a surface that is cleaned and sanitized or on in-use food contact surfaces. • Always hang a mop up to dry after use • Do not pour mop water down a toilet • Use proper sink for cleaning mop buckets and disposing of water • Proper sink names include:

o Mop sink o Service sink sometimes called the utility sink or janitorial sink

Sanitizing food contact surfaces • Food contact surfaces like, plates, cutting boards, table tops are cleaned and then sanitized.

o Before working with a different type of raw animal food o Raw to RTE foods


o After handling different raw TCS fruits or vegetables o Any time contamination could have occurred like when interrupted o Clean-In-place and stationary equipment must be cleaned and sanitized according to manufacturer’s instruc-

tions o 4 hours throughout day when under continuous use (example: meat slicer) o Or less frequently for the following;

▪ Storage containers are cleaned when emptied or ▪ If food is added intermittently, then every 24 hours ▪ Iced tea dispensers every 24 hours ▪ Ice bins according to manufacturer’s instructions or as necessary to avoid accumulation of mold

o Cooking and baking equipment ▪ Food contact surfaces and interior every 24 hours

• Clean and Sanitized pots, pans and cups must be inverted. • Do not stack until dry • Utensils should be stored with handles up. • Tableware should be 6” off floor • Clean and Sanitize any surface tableware will come in contact with. • Store dirty linens like towels and aprons away from food. Place in a clean non-absorbent container or washable laundry

bag.

Methods of Sanitizing

Heat sanitizing • Item must be submersed in water that is 171 °F for 30 seconds. • Dishwashers may also be used for heat sanitizing

Chemical Sanitizing • Making an effective sanitizer requires all 5 components. Each must be correct, or the sanitizer will not be effective. San-

itizer can be toxic if concentration is too high.

Sanitizing Chart (please know this before attending class)

Chlorine Iodine Quaternary Ammonium Compounds

Water temperature ≥100°F (38°C) ≥75°F (24°C) 68°F (20°C) Minimum temperature of 75°F (24°C)

Water pH ≤10 ≤8 ≤5 or as per manufac-

turer’s recommendations

As per manufacturer’s recommenda-

tions

Water hardness As per manufacturer’s recommen-

dations

As per manufacturer’s

recommendations

≤500 ppm or as per manufacturer’s

recommendations

Sanitizer concentra-

tion range

50–99 ppm 12.5–25 ppm As per manufacturer’s recommenda-

tions

Sanitizer contact time ≥7 sec ≥30 sec ≥30 sec

5 steps to proper Cleaning and Sanitizing • Scrap and rinse surface • Wash with an approved cleaner • Rinse with clear water • Sanitize with effective solution • Allow surface to air dry.


Cleaning and Sanitizing: Dishwashing

Manual

• Scrap and Rinse. Items may have to soak. Place on first drain board. • Wash using 110°F water and detergent • Rinse with any temperature water. • Sanitize using an effective chemical or 171°F water for 30 seconds of contact time. • Allow clean dishes to air dry.

Mechanical

• Chemical sanitizing o Follow the directions on the dishwasher. There should be a placard on the side of the machine.

• Heat Sanitizing o For final rinse machines 180° F for short period of time o For stationary rack machines 165° F during the entire wash – rinse cycle.

Time and Temperature Monitoring

Common Mistakes • Improper handling of food during flow of food. • Using incorrect or faulty recording device • Not having procedures in place for when to take temperatures • Not providing adequate training to employees

Prevention • Monitoring temperatures during the flow of food beginning at receiving and continuing through service • Have charts and logs for employees to verify temperatures • Clean and sanitize thermometer before and after use to prevent cross contamination • Device should be properly calibrated using ice point method to 32°F

Monitoring Devices – must be accurate within +-2°F

Bimetallic Stemmed Thermometer • Calibrate daily or when dropped • Temperature is read between dimple and tip (long sensing area) • Not good for checking thin foods.

Thermocouples and Thermistors.

• Have different styles of probes o Immersion – temperature of liquids, soups or stews. o Penetration – internal temperature of dense foods. Sensing area is in the tip o Surface – only surface temperature of equipment. o Air – used to check ambient air temp of walk-ins, dry storage, cooking area, etc.

Other types • Infrared – tests surface of food only – does not take internal temp. • TTI - Time Temperature indicator. Records temperature abuse. Single use. • Glass thermometers must have shatterproof shield.

The flow of food from Purchase to Service

Purchasing • Only purchase from approved supplier. • Supplier should be licensed and inspected by appropriate agency. FDA, USDA, or local agency • All suppliers should follow all laws, good manufacturing practices and/or good agricultural practices.


• Make sure shipments arrive at convenient times. Must have personal to check quantity and quality of food being re-ceived as well as put away promptly

Receiving

PIC responsibilities • Receiving staff should be properly trained to check both quality and quantity of the order. • Trained staff should ensure that product is from approved supplier. • If you use a key drop delivery, use a supplier you trust to handle food properly. • Provide staff with proper tools like scales, thermometers, purchase orders or invoices.

Receiving staff responsibilities • Staff should check delivery truck for temperature and general cleanliness. Dirt or pests should not be present. • Food items must be properly dated

o Use by date is the date product should be consumed for peak quality o Sell by is the last day stores can sell the food o Best if by is the recommended date for quality of non-TCS foods

• TCS items need to be checked for proper temperature • Frozen products should not have ice crystals. • Check Packaging

o Canned goods should not be dented, swollen, bulging, holes, leaking or rusty. o Vacuumed sealed (ROP) items must not be bulging or leaking. o Holes or broken seals possibly due to pest damage o Stained Packages

• Check quality o Items should not have odor o No mold or signs of insects on produce & fruit o Meat, fish or poultry should not be dry, sticky or slimy or if finger leaves imprint. o Dry items should not be moist

• After visual and temperature checks are complete if any item is not of top quality it should be rejected. • Ensure that driver marks invoice that product was returned and reason why.

Check temperatures upon arrival using a proper thermometer • Meat, Fish & Poultry packed in ice – insert thermometer in flesh • ROP food (like bacon) – between packages • Other (milk carton, sour cream) – open package and test food product

Cold food should be 41 ° f or below except; • Shell eggs received and stored at air temperature of 45 ° F or below • Milk 45 °F or below then cool to 41°F or below within 4 hours. Milk must be Grade A. • Live or shucked shellfish receive at air temp of 45 °F or below around them and internal temperature of 50 °F or below,

then cool to 41 °F or below in 4 hours. Shellfish should also be checked for excessively muddy shells or have broken shells

• Shucked shellfish received at air temp of 45 °F or below, cool to 41 °F or below within 4 hours

Frozen food is received frozen and hard to touch

Hot food must be received at 135 °F or above.

Liquid eggs must be pasteurized

Documents to save for 90 days • Save shell stock tags from live shellfish for 90 days from the sale of the last item, • Documents that fish that will be consumed raw or undercooked have been frozen properly for parasite destruction,

save for 90 days. • Farm raised fish must show they comply with FDA standards.

Recalls • Identify if you have the recalled item


• Remove potential items from inventory • Separate food and label so that it will not be used • Check recall notice for specific lot numbers etc. • Follow recall notice instructions if product is to be returned or if it should be discarded

Storage

Dry storage • Never store food in areas that can cause contamination. • Area should be clean and dry • Rotate using use-by or expiration date. • Must store single use items in original packaging to avoid contamination • Never use chemical buckets for food or vice versa • Shelving should be 6 inches from floor and slightly away from wall. • Store open dry ingredients in proper bins with tight fitting lid. • Area should be well ventilated.

Cold Storage • Temperature of cold unit should be monitored by looking at devices in the warmest area of unit or by sampling temper-

ature of stored food. • Do not line shelves in cold unit or overload – it will prevent proper air flow. • When storing food in refrigeration it should be stored in correct order to prevent cross contamination. We covered or-

der in cross contamination prevention.

Labeling • TCS food held for more than 24 hours must have use by date.

o Dated for when food is to be sold, eaten or thrown out. (Expiration date) o Use by date is 7 days from original preparation date of TCS food.

• TCS food commercially prepared, 7 days from opening unless expire or use by date is sooner. o 7 days does not apply to certain commercially packaged foods such as deli salads, certain hard and semi soft

cheese, cultured dairy, preserved fish, shelf stable dry fermented sausages and shelf stable salt-cured prod-ucts. You can read the full FDA food code at 3-501.17(G)

o Mark container with the date the package was opened and have a procedure for discarding on or before last day.

o Must have name of food if not in original packaging.

• Labeling food for on-site retail sale. (Grab and Go) o Common name of food o Quantity of food o Ingredients in descending order by weight o Artificial colors, preservatives and food allergens o Name and place of manufacturer, packer or distributor. o Sell by or discard date.

• Labeling bulk food in self service o Can use the manufacturer or processor label if not altering (Granola sold in bulk) o Bulk bakery items and unpackaged food portioned for customers do not need to be labeled if

▪ They make no nutritional claims ▪ No other laws requiring labeling ▪ The food is made in house ▪ The food is made somewhere else by the same owner.

Discarding Food • When food is unsafe, adulterated or not honestly presented it must be reconditioned or discarded.

o Food from an unsafe source, o Food contaminated by someone that is restricted or excluded,


o Food contaminated by employees or customers due to hand contact, nasal discharge or other contamina-tion must be discarded.

o Food that is not properly labeled.

• If saving for return to vendor, it must be clearly marked for return and stored in a way to not contaminate other foods.

Preparation • Prepare small batches to avoid time and temperature abuse. • If using additives, you must understand proper use. • Present food honestly

Methods for thawing food • Under refrigeration • Microwave if cooked immediately following thawing, • As part of cooking process, • Submersed with running water that is 70°F and below, running at enough force to flush small pieces away and exchange

water in bowl • Certain ROP fish state on the package that they must be removed from package before thawing. FDA states that they

can be defrosted in package under running water if removed from package as soon as defrosted.

Packing fish using an ROP method • If you package fish using an ROP method, you must do the following:

o Freeze the fish before packaging, o Maintain frozen state during and after packaging, o Label that states fish must be removed from package before thawing.

Handling Produce • Avoid cross contamination, • Wash in water slightly warmer than produce, • Do not mix batches that are stored in water or ice slurry. • Wash before cutting. • Certain chemicals can be used to wash produce • Water containing ozone is also approved • Reminder: fresh cut melons, tomatoes & leafy greens are TCS foods.

Batter and breading • Watch for cross contamination and allergens, • Use small batches • Watch for time and temperature abuse.

Eggs & egg mixtures • Pooled eggs must be handled with care

o Pooled eggs in high risk population must be pasteurized. • Serving undercooked eggs such as; Hollandaise sauce, homemade mayonnaise, Caesar salad dressing, mousse, tiramisu

o It is recommended in a regular food service operation pasteurized eggs be used in dishes that need little or no cooking.

o High risk populations must use a pasteurized egg if dish will be undercooked. • High risk may use regular shell egg in dishes that will be cooked all the way.

TCS Salads • Be sure all time and temperature rules are followed when making salads that contain TCS food such as chicken, pasta,

eggs, etc. • Common source of outbreaks

Ice is food and must be treated that way • Do not use ice for beverages that was used to store food or drinks. • Avoid cross contamination.


• Scooping ice with a glass is a risk of physical contamination. • Store scoop on side of unit

Preparation practices that require a variance • Serve fresh juice at a later time without warning label • Smoking food as a way to preserve it. • Curing foods (bacon) • Using additives so food is no longer TCS • Custom process animals for personal use at home • ROP Food, MAP or Sous Vide (removing oxygen) • Sprouting seeds or beans • Live shellfish from a display tank

A variance may require a HACCP plan • A HACCP plan assesses risks and provides steps to prevent risks from becoming a problem. • You will need to maintain and provide records that demonstrate the following;

o Identity Critical Control Points (CCP’s) o Monitoring of Critical Limits for each CCP o Verifying the effectiveness of processes and procedures by ensuring that Critical Limits are being met o Recording when corrective actions are taken.

Cooking Cooking sufficiently reduces the number of most bacteria to safe levels. It does not destroy any fungi, spores or toxins these

organisms create, biological toxins or viruses.

Check all temperatures with correct thermometer that has been calibrated

Cooking Temperatures • 135°F or above

o Fruits or vegetables, for hot holding • 145°F or above for 15 seconds

o Seafood – including fish, shellfish & crustaceans o Steaks, chops – pork, beef veal or lamb o Roasts – must read temperature for 4 minutes o Shell eggs for immediate service o Commercially raised game

• Alternative cooking temperatures for roasts (Be aware of this but probably isn’t necessary to memorize) o 145°F for 4 minutes o 144°F for 5 minutes o 142°F for 8 minutes o 140°F for 12 minutes o 138°F for 18 minutes o 136°F for 28 minutes o 135°F for 36 minutes o 133°F for 56 minutes o 131°F for 89 minutes o 130°F for 112 minutes

• 155°F or above for 17 seconds o Ground meats or fish – including beef, pork, lamb and other meat or fish o Injected meats or mechanically tenderized o Vacuum tumbled meat o Ratites o Shell eggs hot held for service

• 165°F or above for < 1 seconds (instantaneous) o Poultry – whole or ground


o Foods stuffed with a TCS ingredient. o Microwave cooking. o Dishes that include previously cooked TCS ingredients (soups or casseroles)

• Raw animal food cooked in a microwave is allowed: o Cover to prevent drying out o Cook, stir and rotate ½ way though for more even cooking o Cook again, stir. o Let sit for 2 minutes o Check temp in at least two places o Must cook to 165 °F

Partial cooking (non-continuous cooking) • Must have a written plan explaining how all requirements will be monitored and verified. • Do not cook initially for more than 60 minutes. • Properly cool. • Proper labeling of the food as par-cooked. • Properly store below 41°F and away from RTE foods. • Complete cooking to required minimum temperature before serving it.

Advisories & Precautions • Advise consumers that consuming under cooked foods could be dangerous. Do this with a warning on the menu or sign

behind counter. If a buffet it should be near the under cooked product. • FDA advises against offering anything undercooked on a children's menu. Undercooked ground beef which may contain

E. coli O157:H7 are not allowed. • Never serve under-cooked meat, under-cooked seafood, under-cooked regular shelled eggs, unpasteurized milk or

juice, or raw seeds or sprouts in a high-risk facility such as a nursing home or day care center.

Cooling

TCS food must be cooled properly • Stage 1- Reduce temperature from 135°F to 70 °F within in two hours

o Step 1 – Reduce portion size. Placing product in shallow metal pans or containers will assist in faster cooling. o Step 2 – Use one of the following to reduce temperature.

▪ ice water bath ▪ ice paddle ▪ blast chiller ▪ ice as a cooling ingredient

o Step 3 – Check temperature, if 70 °F or below, go to Goal 2, if not take corrective action of reheating to 165 °F or discard.

• Stage 2 – Reduce temperature from 70 °F to 41 °F within 4 additional hours or total time of 6 hours by refrigeration. o If this goal is not accomplished product must be discarded.

Reheating

For Hot holding • TCS foods made in house, must reheat to 165 °F or above within 2 hours. • Commercially processed RTE food to 135 °F or above within 2 hours.

For immediate service • Any temperature. Think of roast beef that customer wants just warmed for sandwich.

Must use equipment designed for reheating. Cannot use holding equipment to reheat unless it is designed for cook-ing.

Holding

On Service Line or Buffet • Required to check temperature every 4 hours


• Recommended we check temperature every 2 hours to allow for corrective actions • If temperature is below 135°F we can recondition food by rapidly reheating to 165°F as long as food is not in TDZ for

more than 2 hours and temperature is verifiable.

Holding without temperature control: • Hot or cold: sell, serve or throw out within 4 hours. • Cold: sell, serve or throw out within 6 hours as long as food does not go over 70°F. • Must have written approval from the Health Department and maintain written procedures. • Cannot hold food without temperature control in a High Risk Facility.

o FYI Conflict with ServSafe text: The FDA food code 3-501.19(D) states you cannot use time control in a high risk population for raw eggs.

Service

Kitchen staff guidelines • Avoid bare hand contact with ready to eat food. • Use long handled utensils to serve food and they should extend above rim of container. • At least one utensil for every food item. • Stored properly;

o Scoops used for items like ice cream or mashed potatoes can be store under running water, o water that is 135°F or above, o or on a clean and sanitized surface if used for a NON-TCS food.

Server responsibilities

• Hold dishes by the bottom or edge. Never touch the food contact areas of dishes or glassware. • Do not stack glasses when carrying them. • Hold silverware by the handle. Don’t grab glasses by the rim. The goal is to always avoid touching the surface where the

customers’ mouth will go. • Use ice tongs or scoops to get ice (not glasses or bare hands). • Avoid bare hand contact with ready to eat food.

Refilling returnable take home food containers • Must be designed to be reused • Must be provided to the customer by the operation • They are cleaned and sanitized correctly before refilling.

Refilling beverage containers • Beverage is not TCS, • Will be filled for same customer, • if customer can clean at home, • will be rinsed before refilling with hot water, • can be refilled and not cause contamination.

Shells as a serving dish • Mollusk and crustacea shells may not be used more than once as a serving container. • For example, clams casino or crab imperial shells are single use only.

Tableware

• Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. • Preset tableware may be exposed if:

o Unused settings are removed when a consumer is seated; or o Settings not removed when a consumer is seated are cleaned and sanitized before further use

Re-serving Food

• The only food that can be re-served is NON-TCS food that is in a container with a narrow neck and closed between uses or packaged food like crackers in good condition.


• May not re-serve food that was served to patients under isolation or quarantine and do not serve food to patients in isolation or quarantine that is being re-served.

• Change bread linen used in bread baskets after each customer Self Service Areas • Should have a sneeze guard or packaged in a way to protect from contamination. This does not apply to whole raw

fruits and vegetables or nuts in shell. • Do not allow a customer to reuse a plate at buffet

Off Site Service • Same temperature requirements apply. • Transport in insulated food grade containers only. • Everything must be labeled with use by date and time. • Reheating instructions to service staff should be included. • Store ready to eat separate from raw. • Safe water must be available • Transportation vehicles must be appropriate and clean. • Utilities must be available.

Vending • TCS food keep 7 days from prep date of at 41°F • Hot TCS food should be kept at 135°F • TCS in original container it was placed in by manufacture or food facility. • Wash and wrap fresh fruit that has edible peel

Safe Facilities and Pest Management

Sanitary Facilities and Equipment • Materials should be made from a durable nonporous surface that is easily cleaned. • Hard wood, like oak, maybe used under certain circumstances. • Polypropylene or Acrylic Cutting boards should be resurfaced or discarded when chipped or nicked • Equipment must be certified by an ANSI approved program such as NSF, UL EPH or ETL. • Floor equipment should be 6” off floor • Tabletop equipment should be 4” off countertop • Coving should be installed where floor meets the wall. • Dishwashers need to be checked for correct water temperatures and water pressure. Conveyor speed should be

checked as well. • Lighting fixtures should be shielded to protect light bulbs. • Handwashing stations need to be accessible to food handling areas and have hot and cold running water, soap, trash

can and either paper towels or air dryer. • Hand sinks should have barriers if near food or food contact surfaces

Safe water supply • Water must be drinkable (potable) and from an approved source

o Local municipality o Private well that has been properly tested and maintained o Closed, portable water containers o Water transport vehicles o Piping or hoses connected to an adjacent safe water source.

Cross Connection between good water and dirty water • When there is a direct connection between clean water and dirty water. • Backsiphonage (backflow) happens when water pressure changes. • A backflow allows unsafe water to come in contact with safe water. • Have an air gap between drinkable water and dirty water. (best) • Use a vacuum breaker or check valve when a connection is made between two piping systems (ice machine, soda ma-

chine)


Lighting and Ventilation • Have good lighting – Prep and cooking area should be brightest. Dry Storage, Dining area or Restroom can be dimmer. • Have good ventilation. Excess grease or dust on return vents indicates there may be a problem or proper ventilation or

proper cleaning.

Maintaining the facility • Have cleaning schedules that maintain a clean environment. • Ensure all building systems are working. • Fill gaps and cracks to avoid pests. • Maintain equipment.

Refuse, recyclables and returnables • Outside receptacle for should be on a nonabsorbent surface, sloped to drain and with tight fitting lid. • Drain plug must be in place. • Inside cans should be non-absorbent, durable, cleanable, insect and rodent-resistant. • Clean trash cans frequently and away from food and prep areas. • Toilet room used by females must have receptacle with covered lid.

Emergencies • Emergencies such as outages, fire, flood or sewage backup, misuse of toxic chemicals are example of an imminent

health hazard have a significant threat to public health. • Risks

o Temperature Control, o Physical Security o Drinkable (Potable) water supply. o If the risk is significant, food service must be stopped, and local health department contacted. o If risk is not significant or can be controlled, you may be able to operate if you have an approved written plan

and corrective actions are taken immediately. Health Department must be informed of threat. • Corrective actions:

o Determine temperature of TCS food and take appropriate action. o Throw out any foods that have been adulterated o Clean and sanitized environment that was affected, o Re-establish physical security of area and food. o Verify water is potable o Contact Health Department for authorization to reopen

Pest Management

Keeping pests out of your facility is the first line of defense. • Deny them access, food, water and shelter. • Hire a licensed PCO(Pest control operator) to eliminate the ones that might get in. • Seal open spaces like missing ceiling tiles or cove base. • Fill cracks or gaps on the exterior of building with concrete. • Use screens on windows and doors. • Air Curtains can be used to keep flying pests out. • You cannot transfer pesticides to other containers. • Only a PCO should apply pesticides in the building. • Insect control devices should not be installed where insects could contaminate food or food preparation areas.

Inspections • After checking for proper identification of an inspector you must allow an inspector into your facility.

o They have the right to inspect o Facility structure o Necessary paperwork including invoices, parasite destruction certificates, shell stock tags, training logs to

name a few.


Food Safety Management Systems (FSMS)

Purpose of a FSMS • Reduce the risk of foodborne illness in food facilities. • Have procedures in place to control risks. • As a reminder the following are the 5 most common risks in a retail food service operation.

o Improper holding temperatures, o Inadequate cooking, such as undercooking raw shell eggs, o Contaminated Equipment, o Food from unsafe sources, o Poor personal hygiene

• The system anticipates problems and is proactive rather than reactive.

Active Managerial Control • Managers must control the risk by having a system that is proactive rather than reactive. • There are many ways to achieve active managerial control. • The term “active managerial control” is used to describe industry’s responsibility for developing and implementing food

safety management systems to prevent, eliminate, or reduce the occurrence of foodborne illness risk factors. • Having programs in place such as, training, manager supervision, SOP’s or having a HACCP plan will help achieve AMC.

HACCP – Hazard Analysis Critical Control Point • HACCP is a written plan that identifies specific risks (physical, chemical and biological) throughout the flow of food. • The plan is unique to the facility as each facility has a different menu, different preparation methods, equipment, facil-

ity layout, etc.

Considerations when implementing a food safety management system • Identifying Risks • Monitoring foods for potential hazards • Document Corrective Actions • Management Oversight (verification) • Training of staff • Re-evaluation

FDA Public Health Interventions • Having a Certified Manager on Duty trained in an approved program.

o In a CDC study they found that the likelihood of an illness or outbreak goes down when someone is on duty. • Staff health controls – controlling employee illness. • Controlling hands as a vehicle of contamination. • Time and temperature parameters for controlling pathogens. • Consumer advisories.

Who is responsible for the plan? • Everyone!

o All staff must be following all procedures in the plan o Management must be making sure that all staff are following the plan. o This is called Active Managerial Control.

Advantages to having a working FSMS o Reduction in product loss o Increase in product quality o Better inventory control o Consistency in product preparation o Increase in profit o Increased employee awareness and participation in food safety.


Food Safety Acronyms and Definitions Adulteration – typically an intentional act of contamination. Contamination – typically naturally occurring. CDC – Centers for Disease Control CFR – Code of Federal Regulations Excluded – must leave premises. FDA – Food and Drug Administration PHS – Public Health Service SDS –Safety Data Sheet. Describes the chemical composition, clean up and first aid. PCO – Pest Control Operator pH – A scale from 0 to 14. 0 is acid and 14 is alkaline. Potable water – Water that is pure water and is safe to drink Restricted – Can still work in establishment but not around exposed food or tools. RTE – Ready to eat foods. Food that can be eaten without washing or further cooking. ROP – Reduced oxygen packaged food. Vacuum sealed like bacon. TCS – Temperature Control for Safety. There are certain foods that require temperature control, hot or cold, to slow the growth of bacteria. TDZ – Temperature Danger Zone USDA – The US Department of Agriculture

I hope you found this guide informative. If you are taking the one-day class, you should come to class already familiar with all the terms, processes and equipment mentioned in this guide. You should also have all temperatures, times and any other numbers memorized before the training. If you would like to test your knowledge, we have some quizzes here:

https://www.marylandfoodhandler.com/food_safety_quizzes.php

Some other important things to know:

• The instructors phone number is 410-382-4325 however the phone is not answered after class start time you may text and instructor may see text. If you are going to miss class or be late, please call before start time for further instruc-tions. The door may be locked when class starts to avoid disturbances.

• Be sure to check the class location address before the class date! • If there is inclement weather OR other emergency, check our Facebook page for details or contact the instructor. We

will also send emails if we have your proper email address on file.

• You must have a valid photo ID to take exam. • If you are taking the computer exam it will save time if you register online at ServSafe.com. Please remember your user

name and password.

See you in class!

Sue Farace, CP-FS


Name: _______________________________ Class date: ________________

If you are taking the one-day training and paid for pass protection you must complete and turn in BEFORE class starts. If not

turned in your pass protection will not be honored.

1. Name the individuals in the high-risk group. ____________, ______________, ______________

2. Are the following foods TCS foods?

_____ Raw Carrots _____ Cooked Potatoes

_____Cooked Chicken _____ Tofu Burger

_____ Sliced Tomatoes _____ Whole Melon

_____ Olive Oil

3. What pH range is best for promoting the growth of pathogens?

4. What is the TDZ range?

5. Cooking food will reduce or eliminate which pathogen(s)?

6. What can cause contamination to food?

7. Name the 5 different pathogens that can make us sick?

_______________ ______________ ________________ ______________ _______________

8. Can you see all pathogens? Y or N

9. What metals react with acidic foods and create a chemical hazard?

10. Are the following foods associated with an allergic reaction to one of the 8 major food allergens?

_____ Chicken nuggets with soy _____ Whole Milk

_____ Omelet _____ French Fries cooked in Sesame Oil

_____ Turkey Burger

11. According to the CDC name the 5 most common mistakes that happen that can cause illnesses or injuries to humans when consuming food.

12. Which of the above do you think is the hardest to control and why?

13. Who writes the model food code?

14. How long should it take to wash hands?

15. Medical Id bracelets are the only allowed jewelry T or F

16. You can use hand antiseptics when proper hand washing is not available. T or F

17. Drinking from a bottle with a screw lid is allowed in the food prep area. T or F

18. At what temperatures does bacteria grow the fastest?

19. Storing food properly in the refrigerator helps prevent ___________________.

20. Which shelf (A-E) should the following foods be stored in the 5 shelf refrigerator?

Cake ___ cooked chicken patties ___

raw hamburger ___ shrimp ___ pork roast ___ ground turkey ___

steak ___


21. Name the two methods of sanitizing in a mechanical dishwasher.

22. Name the three types of sanitizers. ___________, _________________, ______________

23. A test kit is used to check the concentration of the solution. Concentration is one part of effectiveness what are the other four components.

_____________________ _______________________

_____________________ _______________________

24. How often should you clean and sanitize food contact surfaces that are under constant use?

25. Name the TCS foods that can be received at over 41°F?

___________________ _____________________ _____________________ _________________

26. From question above, which is the only food that can be stored above 41 °F?

27. You can keep prepared TCS food for ____ days at 41 °F or below.

28. Cooking is a microwave is not allowed. T or F

29. Hamburgers are cooked to ______ °F for _____ seconds

30. Give an example of an imminent health hazard? ___________________

31. Hold hot food at _____ °F for no more than _____ hours

32. Do you need a variance if you plan to vacuum seal food? Y or N

33. Equipment should be ____ inches off the floor and _____ inches off the counter.

34. Give an example of a cross connection that would require a vacuum breaker: ______________________

35. An inspector must be allowed to walk through the facility unescorted. T / F?