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Navigating

Food Safety

Navigating

Food Safety

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Navigating Food Safety – Study Guide 3

CHAPTER 1INTRODUCTION TO FOOD SAFETY

Objectives

• Define a foodborne illness

• Explain the effects of foodborne illnesses

• Identify ways to prevent foodborne illnesses

Food safety is about preventing foodborne illness.

What is a foodborne illness? A foodborne illness is any illness that happens because of eating contaminated food. It is passed onto people through contaminated food.

Remember, anyone can get a foodborne illness.

What does foodborne illness cost the company?

• Loss of passengers

• Loss of company revenue

• Loss of wages

• Loss of reputation

• More work for you!

Ways to keep food safe

• Make sure food is properly cooked

• Keep food at the right temperature

• Prevent contamination from occurring; contamination can happen if food is not stored or handled properly

• Practice good personal hygiene

• Practice good cleaning and sanitizing procedures

• Buy food from an approved supplier

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Objectives

• Identify the three hazards to food safety

• Describe how to control the three hazards

• Recognize what are food allergies

• Demonstrate how to protect people with food allergies

There are three different types of food hazards.

• Chemical

w Such as cleaners, sanitizers, and polishes

w Prevent by storing chemicals separately and not spraying them near food

• Physical

w Such as metal fragments, staples, bandages, and glass

w Prevent by inspecting food and protecting it

• Biological

w Spoilage organisms

• Change the look, smell, and taste of food

• Let us know that food has gone bad

w Pathogens

• Do NOT change the look, smell, or taste of food

• Make people sick

Four types of biological hazards

• Bacteria

w Found everywhere

w Many are helpful but some cause illness

• Viruses

w Grow inside people’s bodies

w Spread through vomit and diarrhea

w Prevented by good personal hygiene, avoiding bare hand contact with foods, and reporting illnesses

CHAPTER 2 FOOD HAZARDS


• Parasites

w Do not grow on food

w Require a person or animal to grow

w Prevented by getting food from an approved source; maintaining parasite destruction documents; and cooking meat, fish, and poultry to proper temperatures

• Fungi

w Mold

» Can be used to make food such as cheese

» Can produce toxins

» Can spoil food

» Grows at high acidity, low temperature, and low moisture

» Prevent by discarding food with mold on it

w Yeast

» Can be used to make foods such as bread and beer

» Grows at high acidity and low moisture

» Prevent by discarding spoiling food

• FAT TOM: What things bacteria need to grow

F: Food

A: Acidity

T: Temperature

T: Time

O: Oxygen

M: Moisture

• Temperature Danger Zone

w 41 – 140°F (5 – 60°C)

• Bacteria Spores

w Can survive cooking

w Prevent by cooling food properly and practicing time and temperature control

• Potentially Hazardous Food (PHF)

w Food that allows bacteria to grow quickly

w Requires time and temperature control for safety

w Examples: Eggs, raw chicken, fish, baked potato, cooked vegetables, soy and tofu, alfalfa sprouts, cut melons, garlic and oil mixtures


Key PathOgeNs

Illness Type of microorganism

Where they are found

Common Symptoms

Salmonella Bacteria Raw poultry, eggs

DiarrheaVomiting

Abdominal pain

E.Coli BacteriaBeef, sprouts, leafy greens

Noroviruses VirusReady-to-eat foods, shellfish

Parasite diseases ParasiteSeafood, ready-to-eat fruits and vege-tables

Listeria BacteriaDeli meats, soft cheeses

• Food Allergy: A negative reaction to a food

w Symptoms

» Itching in and around the mouth, face, or scalp

» Tightening in the throat

» Wheezing or shortness of breath

» Hives (red bumps on the skin)

» Swelling of the face, eyes, hands, or feet

» Stomach cramps, vomiting, or diarrhea

» Losing consciousness

» Death

w Common foods people are allergic to

» Peanuts

» Tree nuts

» Dairy products

» Eggs

» Soy beans and soy products

» Wheat

» Fish

» Shellfish and crustaceans

w Front of House

» Know the menu

» Be able to answer questions about the menu

» If you do not know the answer to a question, say “I don’t know” instead of “No”

» Tell your supervisor or the chef about the person with the allergy


» Practice good personal hygiene

» Protect the food

» Know what to do in an emergency

w Back of House

» Separate, don’t cross-contaminate

» Know the ingredients

» Practice good personal hygiene

» Use separate cooking equipment and utensils

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Objectives

• Explain how people contaminate food

• Define “good personal hygiene”

• Demonstrate how to wash your hands

• Identify when to wash your hands

• Describe good glove use practices and proper clothing and behaviors

At any stage during preparation and service, there are many ways that a food handler can contaminate food. These include

• Working while sick

• Working with uncovered skin wounds

• Working after being in contact with sick people

• Poor personal hygiene

Our company has policies that clearly outline personal hygiene requirements that crew are to follow at all times. These include

• Handwashing

• Hand sanitizer usage

• Hand care

• Glove use

• Personal cleanliness

It is important that all food handlers are trained in good personal hygiene. Training must be done at the beginning of a contract and repeated as often as necessary.

Supervisors must ensure that everyone is practicing good personal hygiene, and if they observe otherwise, they must discuss with food handlers what they are doing wrong and how they should fix it. One of the best ways to train and supervise is to lead by example.

Handwashing is one of the most important parts of good personal hygiene. There are six steps to effective handwashing. These are

1. Wet hands with water that is at least 100°F (38°C)

2. Apply soap

3. Scrub

CHAPTER 3 PERSONAL HYGIENE


4. Rinse

5. Dry with paper towel

6. Turn off water

You must always use the designated handwashing facilities and ensure they are stocked with soap and disposable towels at all times.

Remember when to wash your hands. You must always wash your hands after using the toilet; handling garbage; working with raw meat; touching your hair, face, or clothing; sneezing, coughing, or blowing your nose; handling chemicals; and clearing tables. You must also always wash your hands after eating, drinking, or smoking.

It is also important to wash your hands before starting work, touching ready-to-eat food, and putting on gloves.

Hand sanitizers must only be used after you have properly washed your hands. Hand sanitizers can help lower the number of pathogens on your hands. You must not use hand sanitizers to avoid washing your hands.

Hand care is an important part of personal hygiene. You need to keep your hands in good condition. To achieve this, keep nails clean and trim; do not wear fake nails; do not wear nail paint or polish; and wear only plain band rings.

Glove use is necessary to prevent contamination from food handlers. You must not touch ready-to-eat foods with bare hands. You can also use utensils and wax paper to prevent touching food with bare hands. Gloves must be single use, and you must wash your hands before putting on gloves. Gloves must never be washed, and they must be changed often.

Always remove gloves before going to the toilet, before emptying the trash, and when leaving the galley or food prep area.

Food handlers must practice good personal cleanliness. This includes taking daily showers, wearing a clean uniform, and wearing hats or hair coverings. Always remove your apron before going to the toilet, going on a break, or leaving the food prep area.

Personal food and drinks must not be consumed in the food prep areas. The only time you can eat in the galley is when tasting food. A clean spoon must be used every time for tasting.

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Objectives

• Report an illness

• Describe the consequences of not reporting

• Demonstrate the steps to take if you become sick

• Demonstrate the steps to take if you have minor wounds

• Crew are required to report to their supervisor whenever they start to feel sick with any of the following symptoms.

w Vomiting

w Diarrhea

w Fever

w Coughing

w Runny nose

w Abdominal pain

w Nausea

• Exclusion: May not come to work or be in food service areas

w Excluded if experiencing vomiting, diarrhea, or fever

• Restriction: May work but not allowed to handle food or clean equipment

• Symptoms of gastrointestinal (G.I.) illness

w Vomiting

w Diarrhea

• If you get sick at work with G.I. symptoms

w Immediately stop working

w Leave the food area

w Return to your cabin

w Notify your supervisor and the Medical Center and follow instructions

w Discard food

w Do not return to work until cleared by the Medical Center

CHAPTER 4 ILLNESS AND INJURY REPORTING

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• If you get sick while not working

w Immediately return to your cabin

w Notify the Medical Center

w Follow the Medical Center’s instructions

• Not reporting an illness can result in

w Formal warning

w Early contract termination

• Minor wounds must be covered

w Brightly colored waterproof bandage

w Single-use glove

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Objectives

• Describe and prevent cross-contamination

• Identify and prevent time and temperature abuse

• Properly use and calibrate thermometers

What is cross-contamination? Cross-contamination is the transfer of pathogens to food from a different source.

The flow of food is how food moves from the beginning of purchasing the food, storing the food, preparing and cooking the food, to serving the food to people for consumption. During these processes, steps need to be implemented to protect the food from contamination.

Food can become contaminated at any point during the flow of food by one or all of the following ways.

• Other food

• People

• Utensils and equipment

• Facilities

Ways to prevent cross-contamination

• Separate raw and ready-to-eat foods

• Use separate equipment for each type of food

• Prepare food in separate areas

• Clean and sanitize surfaces, equipment, and utensils

• Practice good personal hygiene

Time and temperature abuse refers to leaving food in the Temperature Danger Zone for long periods of time.

• 41°F – 140°F (5°C – 60°C)

The longer food is allowed to stay in the Temperature Danger Zone, the more pathogens are able to grow on the food.

Avoid time and temperature abuse by

• Cooking food to the proper temperature

CHAPTER 5 INTRODUCTION TO THE FLOW OF FOOD


• Holding food at the proper temperature

• Properly cooling and reheating food

Preventing time and temperature abuse of food is achieved by limiting the time that food spends in the Temperature Danger Zone.

Practices that can help ensure that food remains safe

• Store Potentially Hazardous Food (PHF) items quickly

• Prepare small batches of PHF items

• Use proper procedures

w Cooking

w Cooling

w Defrosting

w Reheating

It is important to monitor food to ensure that foods are not being time and temperature abused. Monitoring includes

• Taking temperatures of hot and cold foods

• Taking temperatures often

Record keeping and maintaining logs is a good way to make sure that correct practices are followed and that equipment is working properly. Record-keeping logs must be accurate and up-to-date.

When taking temperatures for monitoring and record keeping, there are some different types of thermometers that can be used.

Three types

• Bimetallic

• Tip sensitive

• Infrared

Bimetallic thermometers are used for taking the temperature of thick foods or large potions. They cannot be used with thin foods. These thermometers must be inserted up to the “dimple” for accurate reading and calibrated on a daily basis to ensure they are taking accurate temperatures.

Tip-sensitive thermometers have a sensing area at the tip and can be used to take the temperature of both thick and thin foods. These thermometers must be available in all areas that work with thin foods. Follow the manufacturer’s instructions to calibrate these thermometers.


Infrared thermometers are good for taking surface temperatures of foods or equipment, but they cannot be used to take internal food temperatures. Do not use infrared thermometers for monitoring food temperatures when cooking, cooling, or reheating foods.

Overview - Guidelines for using thermometers

• Calibrate often

• Clean and sanitize before using and between different types of food

• Take temperature from the thickest part of food

• Take multiple temperatures for each food item

• Wait for thermometer reading to stop moving

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Objectives

• Identify when products can be accepted or if they must be rejected or discarded

• Ensure time and temperature control during receiving and transport of food

• Identify proper storage conditions and practices

• Identify labeling requirements for food that is being stored

• Prevent cross-contamination during storage

Receiving

• Staff trained on what to look for

w Given authority to accept or reject items

• Keep logs of what was accepted and rejected

• Separate rejected items from accepted items

Packaging

• Must be clean and undamaged

Reject if

• Packaging is damaged

w Holes, rips, or tears

w Signs of water damage

• Cans are damaged

w Dents, rust, or swelling

• Signs of pests

w Droppings

w Signs of chewing

w Insect eggs

w Insects or insect parts

• Past “use by,” “sell by,” or expiration date

CHAPTER 6RECEIVING AND STORAGE


Reject meat, fish, or poultry if it doesn’t feel right

• Slimy

• Sticky

• Dry

Flesh should be firm to the touch and spring back

• Should not leave an imprint when touched

Reject products if they don’t smell right

• Sour smell

• Smell different than usual

• Bad smell

Fish

• Reject if there is a strong fishy smell

Items must be received at certain temperatures

• Check temperatures by inserting a thermometer into the thickest part of the food item

• Hot foods

w 140°F (60°C) or above

• Cold foods

w 41°F (5°C) or below

• Frozen foods

w Frozen

Shell eggs

• May be received at 45°F (7°C) or below

w Then must be cooled to 41°F (5°C) within 4 hours

Milk and dairy products


w Then must be cooled to 41°F (5°C) within 4 hours

• Must be pasteurized

Potentially hazardous fruits and vegetables

• Must be received at 41°F (5°C) or below

• Cut melons, cut tomatoes, cut leafy greens, etc.


Shellfish


• Must be cooled to 41°F (5°C) within 4 hours

• Must come with labels that have the supplier’s information on them

• Labels must be kept for 90 days from the date the last shellfish (e.g., oysters, clams) was used

Storage

All storage areas must be

• Clean

• Dry

• In good repair

Items being stored

• Must be covered

• At least 6 inches (15 cm) off the deck

• Properly stored and secured to prevent spilling or collapse

Approved food grade containers

• Fully close

• Leak proof

• Easy to clean

• Never use empty chemical containers

Storing scoops in food

• Handle must not touch the food

• Scoop must not be stored on top of the container

Labeling

• All foods must be labeled with their common names so they may be easily identi-fied

Ready-to-eat foods

• Kept at 41°F (5°C) or lower

• Must have a 7-day production label


• Non-Potentially Hazardous Food (PHF) items do not need a production label

• If different items are combined, the date for discard would be based on the earli-est prepared/opened product

First In, First Out (FIFO)

• Items that are put into storage first are the ones that are used first

• Items with the earliest “use by,” “sell by,” or expiration date are used first

• Discard any foods that have passed their “use by,” “sell by,” or expiration date

Storage order in a cold unit (from top to bottom)

• Cooked and ready-to-eat foods

• Fish that will be cooked

• Whole muscle meats

• Ground meats

• Whole and ground poultry

Dry storage

• Cool and dry area

• All products must be stored at least 6 inches (15 cm) off the deck

• Area must be well ventilated

w Control temperature, humidity, and moisture

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Objectives

• Demonstrate proper defrosting methods

• Demonstrate proper preparation practices for specific foods

• Identify proper cooking temperatures for different foods

• Demonstrate the proper cooling and reheating practices for different foods

The basic guidelines that you must follow when you are preparing food are

• Clean and sanitize all equipment, surfaces, and utensils

• Remove only small amounts of food for preparation

w Avoid time and temperature abuse

• Return prepared food to the refrigerator quickly

You must never defrost foods by leaving them out at room temperature. Foods must be defrosted using one of the approved methods.

• Refrigerator

w Refrigerator must be kept at 41°F (5°C) or below

w Use strainers or racks to prevent water or blood pooling

• Running water

w Water must be 70°F (21°C) or below

w Must have permission from the Executive Chef

• Microwave

w Foods must be cooked immediately

Fruits and vegetables must be washed and sanitized before being sent to the galley. The sinks that are used to wash fruits and vegetables must be labeled with signs that indicate which one is the wash sink and which one is the sanitize sink. Follow these procedures:

• Wash, rinse, and sanitize each sink

• Immerse the items in water and scrub them to remove soil

• Immerse the items in sanitizer solution at 10-50 ppm for 10 seconds

• Fragile fruits like berries should be washed immediately before service to prevent spoilage; do not immerse them in sanitizer solution

CHAPTER 7PREPARING


Pasteurized eggs must be used in foods that are not cooked to the proper temperatures (e.g., Hollandaise sauce).

Ice is used for consumption and cooling. After ice is used to help cool foods, the ice must be discarded and cannot be used in food.

Ice scoops must also be handled to prevent any contamination. Each scoop must be cleaned and sanitized before being used. You must always store the scoop so the handle does not touch the ice.

Foods must be cooked to the required minimum internal cooking temperature to kill pathogens.

Different foods require different minimum internal cooking temperatures.

• Temperatures must be taken during cooking

w Take temperatures from the thickest part of the food

w Take multiple temperatures

The minimum internal cooking temperatures are based on the temperature required to kill the pathogens that are usually found on that food, and they are different for different foods. That is why some foods must be cooked to higher temperatures than others.

Minimum internal cooking temperatures

• 140°F (60°C) for 1 second

w Fruits and vegetables that will be held hot for service

• 145°F (63°C) for 15 seconds

w Whole muscle meats

» Fish

» Beef steaks

» Pork chops

» Lamb chops

w Eggs to be served immediately


w Ground meats

» Beef

» Pork

» Fish

» Game animals

w Eggs that will be held hot

w Injected meats


» Brined ham

» Flavor-injected roasts


w Poultry

» Chicken, duck, turkey

» Ground or whole

w Stuffed meats

w Dishes that include previously cooked Potentially Hazardous Food (PHF) items

Cooking foods in a microwave

• Cook to 165°F (74°C)

• Cover the food

• Rotate or stir the food halfway through cooking

• Let the food stand for 2 minutes

• Take multiple temperatures

When foods are cooled, it is important that they pass through the Temperature Danger Zone as quickly as possible.

• Cooling is a two-stage process

w 140°F (60°C) to 70°F (21°C) in 2 hours or less

w 70°F (21°C) to 41°F (5°C) in 4 hours or less

w Total maximum cooling time of 6 hours

• If food is prepared at room temperature, and its temperature is below 70°F (21°C)

w Cool the food to 41°F (5°C) in 4 hours or less

Cooling methods

• Blast chiller

• Ice bath

• Refrigerator


Monitor the temperature of food during the cooling process and record temperatures in the cooling logs.

• Take and record the beginning temperature

• Take and record the temperature after 2 hours or less

w Make sure the food reaches 70°F (21°C) or lower during these 2 hours

• After that, take and record the temperature in 4 hours or less

w Make sure the food reaches 41°F (5°C) or lower during these 4 additional hours

Corrective actions - If food does not reach 70°F (21°C) within 2 hours, or if the food reached 70°F (21°C) within 2 hours, but did not reach 41°F (5°C) within 4 more hours

• Reheat the food to 165°F (74°C) and cool it again

If food prepared at room temperature does not reach 41°F (5°C) within 4 hours

• It must be discarded

If food needs to be reheated, it must reach 165°F (74°C) within 2 hours to ensure that all possible pathogens are destroyed.

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Objectives

• Explain what is a consumer advisory and what types of foods need one

• Demonstrate the proper way to hold hot and cold foods on display and during self-service

• Properly use time control and time control plans

• Protect food during service and transportation

A consumer advisory is a notice that informs passengers about the risk of eating certain foods. They are required whenever an animal product is being served raw or undercooked. This includes foods such as smoked salmon and sushi.

An advisory is also required if the operation allows passengers to request menu items be cooked to order. This includes ordering a lamb steak cooked medium rare or ordering eggs undercooked.

A consumer advisory must be posted in either of the following ways.

• Posted at the point of service

w Omelet bar, hamburger grill

• Posted on the menu

w An asterisk (*) is placed next to the item and the advisory is printed at the bottom of the menu

Potentially Hazardous Foods (PHF) must be held at certain temperatures until they are served to ensure they do not support the growth of pathogens.

• Hot foods

w Held at 140°F (60°C) or higher

• Cold foods

w Held at 41°F (5°C) or lower

• Temperature must be taken at least every 4 hours

w Discard food that is out of temperature range

CHAPTER 8SERVING


Food on display must be protected from contamination. The best way to protect food is by using sneeze guards.

If food is going to be available for self-service by the passengers, all of the display cases must have self-closing lids. If proper protection is not possible for these situations, the food must be removed from self-service and served to the passengers by a crewmember.

Time control means holding food in the Temperature Danger Zone but only doing it for a short period of time.

Time control operational standards

• Food on time control must be discarded after 4 hours or at the end of service, whichever comes first

• Food cannot be returned to temperature control after it has been on time control

• Time control starts as soon as the food is removed from temperature control

• 7-day production labels must be removed when an item is put on time control

• Operations that are longer than 4 hours

w Food must have discard labels

» Product name

» Discard time

• Operations that last less than 4 hours

w No discard labels are required

When time control is used, a time control plan must be implemented.

The time control plan must be

• Understood by all staff

• Developed using the standard format

w Public Health database

• Posted in each location where time control is used

• Rewritten when the operation changes

When serving food to passengers

• No bare hand contact with ready-to-eat foods

• Use separate utensils for each food item

w Clean and sanitize utensils before use

w Change utensils often


Scoops used to serve ice cream and other food items are often kept in dipper wells.

• Dipper wells must have continuous running water

OR

• If scoops are kept in standing water, the water must be at 140°F (60°C) or higher

Food can become contaminated while being served. Staff can contaminate food through improper handling of dishes and flatware, so be sure to follow these guidelines.

• Hold dishes by the bottom or sides

• Hold glasses by the stem or outside

• Hold flatware by the handle

• Never touch the food contact surface of dishes or flatware.

During dining room service, you must make sure the dishes, utensils, and eating areas do not become contaminated.

Preset tableware

• No items may be set out more than 4 hours before the start of service

• All extra items must be removed once the table is occupied

High chair trays and booster seats

• Cleaned and sanitized after every use

• Wrapped or covered when stored

Food served to a passenger

• It must not be re-served

• It must be discarded if not used

Buffets

• Plates and glasses must be stored inverted or protected

• Flatware at the service station must be stored inverted in cylinders or protected by napkins

• Crew wrapping flatware must

w Wear head coverings

w Wear disposable gloves

w Practice good personal hygiene


• Passengers are not allowed to refill dirty plates or use dirty utensils at buffets

When transporting food

• Foods must always be covered

• Trollies must be clean and in good repair

• Soiled room service items must be stored off the deck in designated pantries

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Objectives

• Describe how decks, bulkheads, and deckheads must be designed, maintained, and repaired

• Identify proper maintenance of utensils and preparation areas

• Identify what equipment is approved for use and how it must be installed

• Properly maintain the facilities and equipment located onboard

All decks, bulkheads, and deckheads in food preparation areas must be

• Smooth

• Non-absorbent

• Easily cleanable

Decks in food prep areas, food storage areas, dishwashing areas, and cold rooms must have coving, i.e.

• A curved sealed edge between the deck and bulkhead

w Eliminates sharp corners and gaps

w Helps make cleaning easier

w Helps protect areas from moisture build-up and damage

Repair or replace items as needed.

w Broken deck tiles, holes, cracks

Equipment that is used in food service areas must also be smooth, non-absorbent, and easily cleanable.

Equipment must be installed as outlined.

w Easy to clean surfaces

w Easy to clean under and around

w Deck-installed equipment

CHAPTER 9FACILITY DESIGN AND MAINTENANCE


» At least 6 inches (15 cm) off the deck;

» Sealed to the deck; or

» Able to be moved

Countertop equipment must be at least 4 inches (10 cm) off the countertop. If this is not possible, the equipment must be sealed to the countertop or easily movable.

Maintenance is a good way to make sure that equipment remains in good working order.

• Maintenance schedule

w Clean equipment often

w Check to ensure equipment is working properly

» Check temperatures

w Check for any cracks, gaps, or damage

w Apply sealant to any spaces greater than 1/32 of an inch (8 mm)

• Only food grade sealants and lubricants may be used in food prep and food ser-vice areas

• Replace or resurface cutting boards that have too many scratches or deep cuts

• Replace or repair equipment that is no longer easily cleanable

w Worn out or damaged

Utensil maintenance

• All utensils must maintain smooth and easily cleanable surfaces

• Utensils that are worn out or damaged must be repaired or replaced

Handwashing stations are one of the most important facilities.

• Must be located in all

w Food prep areas

w Food service areas

w Dishwashing areas

w Toilet rooms

• Used for handwashing only

• Always accessible and never blocked

• Each station must have

w Single-use towels


w Soap dispenser

w Sign stating to “Wash Hands Frequently”

w Waste bin

• Water must be between 100°F (38°C) and 120°F (49°C)

Waste containers

• Tight-fitting lids

• Covered when not in use

• Easily cleanable

• Leak proof

• Cleaned after being emptied

• Located in each location garbage is made

Maintenance

• Clean the entire operation regularly

• Ensure that all equipment and systems are working properly

w Repair or replace equipment that is not working

• Seal any gaps or cracks found on equipment or surfaces

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Objectives

• Explain the difference between cleaning and sanitizing and the different methods of each

• Demonstrate how and identify when to clean and sanitize surfaces

• Demonstrate how to wash items in a dishwasher or a three-compartment sink and properly store them

• Use and store cleaning supplies and tools

Food can become contaminated if surfaces and equipment are not properly cleaned and sanitized.

Cleaning

• Removing visible dirt or food

Sanitizing

• Taking steps that remove pathogens and other microorganisms from surfaces

Food contact surfaces include

• Preparation tables

• Cutting boards

• Equipment

• Utensils

Food contact surfaces must be cleaned and sanitized

• After each time they are used

• Before beginning to work with a different type of food

• Every 4 hours if being used for the same food item

• Any time the surface becomes contaminated or when contamination might have happened

CHAPTER 10CLEANING AND SANITIZING


4 steps to clean and sanitize surfaces

Step 1: Clean

• Remove any visible dirt or food

• Use soap and water

Step 2: Rinse

• Use clean water to remove any remaining dirt and all of the soap

Step 3: Sanitize

• Apply sanitizer solution at the correct concentration to the surface

• Check using the proper test strips to make sure the sanitizer is at the right con-centration

Step 4: Air dry

• Surfaces must be left to air dry

• Never use a towel or cloth to dry

Three-bucket system

• Can be set up to clean and sanitize surfaces

• Use the designated color of the buckets for each step

• After use, buckets must be cleaned, dried, and stored upright on the deck or in-verted in a cleaning locker

Types of cleaners

• Detergents

w General purpose

» Remove fresh dirt from equipment and surfaces

w Heavy duty

» Remove dried and baked-on food

• Degreasers

w Used to dissolve grease that has been burned on

• Abrasive cleaners

w Help remove hard-to-remove dirt by creating a rough surface

w Polishes


Rules to remember

• Always follow the manufacturer’s instructions for use

• Never mix different cleaners

w Cause serious harm

w May not work

Methods to sanitize

Heat sanitizing

• Use water that is at least 171°F (77°C)

• Soak items for at least 30 seconds

Chemical sanitizing

Required chlorine concentration is 50 – 200 ppm

Sanitizer solution

• Used throughout the operation

• Keep sanitizer in the sanitizer bucket

• Wiping cloths used

w Store in the solution when not in use

w Never put in pockets

w Never put on the side of the bucket

• Always have test strips on hand to measure the concentration

w Crew must know how to use test strips

• Change the solution regularly to keep this concentration

Tools and supplies used for cleaning

• Must be properly cleaned after being used

w Never clean them in food prep sinks

• Must be stored in a designated location

• Must be stored off of the deck


Dish machines onboard the ship sanitize items using hot water.

• If the water is not hot enough, the items will not be properly sanitized

• If the water is too hot, it will become steam and not reach the items to properly sanitize them

w Final sanitizing rinse must be more than 180°F (82°C) and less than 194°F (90°C)

w Surface temperature of items must be more than 160°F (71°C)

Dish machines must be checked regularly to make sure they are working properly.

The gauge readings on the dish machines must meet the requirements that are listed on the data plate.

w Wash temperature

w Rinse temperature

w Pressure

w Conveyor speed or cycle time

• Logs must be maintained for all dish machines

w Use standardized logs found in the Public Health database

• Cleaning

w As often as needed

w More than once during service

w Keep all spray nozzles clean

Before putting items into the dish machines

• Scrape off all food and soil

• Pre-soak items that require it

Loading the dish machine

• Load items so all surfaces come into contact with the water

• Use the correct rack for the item

• Flatware (knife, fork, and spoon) must be loaded with the food contact surfaces pointing upwards

• Glasses must be loaded facing down or inverted using designated glass racks so they don’t chip, break, or fall over


After items have passed through the dish machine

• Inspect them to make sure they are clean

w Send them back if they are not clean

• Allow all items to air dry; never dry them with a towel

• All items and equipment must be completely dry before being put away

Manual dish washing

Using a three-compartment sink

• Scrape and soak items

• Wash: 1st compartment

w Soap and water

w Water must be at least 110°F (43°C)

• Rinse: 2nd compartment

w Clean water

w Used to remove all soap and leftover soil

• Sanitize: 3rd compartment

w Use chlorine sanitizer solution at 50 – 200 ppm, and keep items submerged in the solution for more than 7 seconds; or

w Use hot water at 171°F (77°C) or higher, and submerge items in the water for more than 30 seconds

• Drying

w Air dry

w Place items upside down so they can drain

All items must be stored in a way that protects them from contamination

• Storage surfaces must be clean and sanitized

• Glasses and cups

w Stored inverted

w Never stack them when they are still wet

• Dishes

w Stored inverted whenever possible

• Flatware and utensils

w Stored with handles pointing up


NOtes:

Navigating Food Safety 1013

Documents

Navigating Food Safety - Princess Cruisesprincessu.princess.com/.../navigating_food_safety... · 6 Navigating Food Safety – Study Guide • Parasites w Do not grow on food w Require