STUDY GUIDE FOR FOOD SAFETY CERTIFICATION

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 Higher Risk People -

Infants and preschool-age children Pregnant women Elderly people People taking certain medications People who are seriously ill

Food Favoring the Rapid Growth of Microorganisms (TCS Foods): Milk and Milk Products Meats, Fish, Poultry Shellfish Eggs Cooked Rice, Beans and Vegetables Baked Potatoes Garlic and Oil Mixtures Sliced Melons Raw Sprouts Cut Tomatoes Potential Hazards to Food Safety Biological Hazards o Bacteria, viruses, parasites, fungi o Toxins Chemical Hazards o Pesticides, food additives, cleaning supplies, toxic metals Physical Hazards o Hair, dirt, metal staples, etc.

How Does Food Becomes Unsafe? Time-Temperature Abuse Cross-Contamination Poor Personal Hygiene

The Microworld Microbial Contaminants Microorganism - Small, living organism Pathogen- Illness-causing microorganism Toxin Poison

Microorganisms That Can Contaminate Food and Cause Foodborne Illness - Bacteria, Viruses, Parasites and Fungi What Microorganisms Need to Grow:

FAT TOM
Food o Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins o These are found in potentially hazardous food including: Meat, Poultry, Eggs & Dairy Products Acidity o Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Temp o Foodborne microorganisms grow well at temperatures between 41F and 135F (5C and 57C) Time o Foodborne microorganisms need sufficient time to grow o 4 hours or more in TDZ=growth high enough to cause illness Oxygen o Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent Moisture o Most foodborne microorganisms require moisture to grow o 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 Controlling the Growth of Microorganisms The two conditions you can control: o Temperature- Cook, refrigerate and freeze food properly o Time - Minimize time food spends in the temperature danger zone (TDZ) 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

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 Can contaminate meat, poultry, fish, and other food exposed to soil or dust 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 Major Foodborne Illnesses Caused by Bacteria FoodBorne Infections Illness and Bacteria Associated Foods Common Symptoms How to Reduce The Bacteria in Food Cook raw beef, poultry, and eggs to required minimum internal temperatures. Preventing the transfer of Bacteria

Illness:Salmonellosis Bacteria:Salmonella spp

-Poultry and egg -Dairy products -Beef

-Diarrhea -Abdominal cramps -Vomiting -Fever

- Minimize crosscontamination between raw meat and poultry and ready-to-eat food. - Exclude foodhandlers diagnosed with salmonellosis. -Exclude foodhandlers if they: - Have diarrhea - Have been diagnosed with shigellosis - Wash hands when necessary - Control flies inside and outside the establishment - Prevent crosscontamination between raw or undercooked and readyto-eat food

Illness:Shigellosis Bacteria:Shigella spp.

-Food easily contaminated by hands -Food in contact with contaminated water (i.e., produce) - Raw meat -Unpasteurized milk and milk products - Ready-to-eat food including: - Deli meats - Hot dogs - Soft cheese -Incorrectly canned food -Temperature Abused Food (baked potatoes)

-Bloody diarrhea -Abdominal pain and cramps -Fever (occasionally)

Illness: Listeriosis Bacteria:Listeria monocytogenes

Illness: Botulism Bacteria: Clostridium botulinum

Pregnant women - Spontaneous abortion of the fetus Newborns - Sepsis - Pneumonia - Meningitis -Nausea and Vomiting - Weakness - Double Vision

- Cook raw meat to required minimum internal temperatures

-Hold, cool and reheat food correctly -Inspect canned food for damage

Food Borne Intoxications Illness and Bacteria Associated Foods Common Symptoms How to Reduce The Bacteria in Food -Minimize the time food spends in TDZ -Cook, hold, and cool food properly Preventing the transfer of Bacteria -Wash hands - Cover cuts on hands and arms -Restrict any foodhandler with infected cut

Illness: Staphylococcal Gastroenteritis Bacteria:Staphylococcus aureus

- Salads containing potentially hazardous food: Egg, tuna, chicken, macaroni -Deli meats

- Nausea - Vomiting and retching - Abdominal cramps

Illness and Bacteria

Illness: Hemorrhagic Colitis Bacteria: Shiga toxinproducing Escherichia coli

Toxin-Mediated Infections Associated Foods Common How to Symptoms Reduce The Bacteria in Food - Ground beef (raw - Diarrhea - Cook food, and undercooked) (eventually particularly - Contaminated becomes bloody) ground beef, produce - Abdominal to cramps required - Severe cases can minimum result in hemolytic internal uremic syndrome temperatures (HUS)

Preventing the transfer of Bacteria - Prevent crosscontamination between raw meat and ready-to-eat food - Exclude employees from the establishment if: - They have diarrhea - They have been diagnosed with hemorrhagic colitis

Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Illness and Virus Associated Foods -Ready-to-eat food including: - Deli meats - Produce - Salads - Raw and partially cooked shellfish Common Symptoms Initially: -Fever (mild) -General weakness -Nausea -Abdominal pain Preventing the transfer of the Virus to food - Wash hands properly - Exclude employees who have jaundice or hepatitis A - Minimize bare-hand contact with ready-toeat 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

Illness:HepatitisA Virus: HepatitisA

Illness: Norovirus Gastroenteritis Virus: Norovirus

Later: -Jaundice - Ready-to-eat - Vomiting food - Diarrhea - Shellfish - Nausea contaminated by - Abdominal sewage cramps

shellfish - Exclude foodhandlers with diarrhea and vomiting - Exclude employees who have been diagnosed with Norovirus Gastroenteritis - Wash hands properly - Purchase shellfish from approved, reputable suppliers

Major Foodborne Illnesses Caused by Parasites Parasitic Foodborne Illnesses Illness and Parasite Associated Foods Preventing the transfer of the parasite to food -Produce irrigated or -Nausea (mild -Exclude washed with water to severe) foodhandlers containing the -Abdominal with diarrhea parasite cramping -Wash hands -Mild fever properly to -Diarrhea minimize the alternating with risk of crossconstipation contaminatio -Untreated or -Watery -Exclude improperly treated diarrhea foodhandlers water -Stomach with diarrhea -Contaminated cramps -Wash hands produce -Nausea properly to -Weight loss minimize the risk of crosscontamination Common Symptoms Its critical too:

Illness: Cyclosporiasis Parasite:Cyclospora cayetanensis

-Purchase produce from approved, reputable suppliers

Illness:Cryptosporidiosis Parasite:Cryptosporidium parvum

-Purchase produce from approved, reputable suppliers - Use properly treated water

Basic Characteristics of 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

Basic Characteristics of Yeast - Can spoil food rapidly - Grows well in acidic food with low water activity - May produce a smell or taste of alcohol as it spoils food

May appear as a pink discoloration or slime and may bubble Contamination, Food Allergens, and Foodborne Illness

Foodborne Contaminants Biological - Fish toxins, Shellfish toxins, and plant and mushroom toxins Chemical - Toxic metal poisoning, Chemicals and pesticides Physical - Metal shavings from cans, staples, Fingernails, hair, bandages

Biological Contaminants Major Foodborne Illnesses from Fish Toxins Illness and Toxin Illness: Scombroid poisoning Toxin: Histamine Associated Food -Tuna -Bonito -Mackerel -Mahi mahi Common Symptoms -Reddening of face and neck -Sweating -Headache -Burning or tingling in mouth or throat -Reversal of hot and cold sensations -Nausea -Vomiting -Tingling in fingers, lips, or toes -Joint and muscle pain Prevention -Purchase fish from approved, reputable suppliers -Prevent timetemperature abuse during storage and preparation -Purchase fish from approved, reputable suppliers

Illness: Ciguatera fish poisoning Toxin: Ciguatoxin

Predatory reef fish: -Barracuda -Grouper -Jacks -Snapper

Major Foodborne Illnesses from Shellfish Toxins Illness and Toxin Illness: Paralytic Shellfish Poisoning (PSP) Toxin: Saxitoxin Associated Food -Clams -Mussels -Oysters -Scallops Common Symptoms -Numbness -Tingling of mouth, face, arms and legs -Dizziness -Nausea -Vomiting -Diarrhea -Tingling and numbness of the lips, tongue, and throat -Dizziness -Reversal of hot and cold sensations -Vomiting -Diarrhea Initially: Prevention -Purchase shellfish from approved, reputable suppliers

Illness: Neurotoxic Shellfish Poisoning (NSP) Toxin: Brevetoxin

-Clams -Mussels -Oysters

-Purchase shellfish from approved, reputable suppliers

Illness: Amnesic

-Clams

-Purchase shellfish from

Shellfish Poisoning (ASP) Toxin: Domoic acid

-Mussels -Oysters -Scallops

-Vomiting -Diarrhea -Abdominal pain Later: (Possibly) -Confusion -Memory loss -Disorientation -Seizure -Coma Chemical Contaminants

approved, reputable suppliers

Toxic Metals - Toxic metal poisoning can occur when: o Utensils or equipment containing toxic metals are used to prepare food (especially acidic food) o Carbonated beverage dispensers are installed improperly - To prevent this: o Use food-grade utensils and equipment to prepare and store food o Have a professional install beverage dispensers - Chemicals o Store away from food, utensils, and equipment o Follow manufacturers directions for using them o Label them properly if they are transferred to new containers 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 Food Allergens Common Food Allergens - Milk and dairy products - Eggs and egg products - Fish - Shellfish Symptoms of an allergic reaction include:

- Wheat - Soy and soy products - Peanuts - Tree nuts

- 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 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 The Safe Foodhandler How Foodhandlers Contaminate Food -Scratching the scalp -Wiping or touching the nose -Touching a pimple or open sore -Coughing or sneezing into the hand -Spitting in the establishment -Running fingers through hair -Wearing a dirty uniform -Spitting in the establishment - Rubbing an ear

Good personal hygiene includes: - Maintaining personal cleanliness - Wearing proper work attire - Following hygienic hand practices Proper Handwashing Procedure

- Avoiding unsanitary habits and actions - Maintaining good health - Reporting illnesses

1. Wet hands with running water as hot as you can comfortably stand (at least 100F/38C) 2. Apply soap 3. Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers 4. 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. 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 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

Hand Maintenance

Keep fingernails short and clean Do not wear false nails or nail polish Bandage cuts and cover bandages

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 Proper Work Attire Foodhandlers should: - 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 Handling Employee Illnesses - Sore throat with fever - Restrict the employee from working with or around food or Exclude the employee from the establishment if you primarily serve a high-risk population - Vomiting Diarrhea Jaundice - 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 hours or 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 been diagnosed with a foodborne illness caused by:Salmonella TyphiShigella 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 employees medical practitioner and/or the local regulatory agency to determine when he or she can safely return to work The Flow of Food To keep food safe: - Prevent cross-contamination - Prevent time-temperature abuse 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 - 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 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 Temperature-Measuring Devices

The 3 major temperature-measuring devices are: Bimetallic Stemmed Thermometer Good for large or thick food Thermocouples and thermistors - Immersion probe for checking liquids - Surface probe checking flat surfaces - Penetration probe internal temperatures of thin food - Air probe checking air temperatures 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 32F (0C)

Purchasing and Receiving Suppliers Choose suppliers who get product from approved sources Approved sources: - Have been inspected - Are in compliance with applicable local, state and federal law Receiving Criteria for Meat Look for a bright red color, firm flesh, good smell and a circular stamp on the box (USDA inspection) below 41F Receiving Criteria for Poultry Look for good smell, below 41F. Avoid darkened wing tips and soft and sticky flesh. Receiving Criteria for Fish Delivered and Stored in crushed ice, Needs to have Bright gills that are moist and red with scales firmly attached. Eyes clear and bulging, Flesh firm and elastic. No worms and diseases or tumors. Below 41F Receiving Criteria for Shellfish Must be alive when delivered. No strong odor. Must be kept in original container.Below 45F Receiving Criteria for Shell Eggs Below 45F , Damaged and dirty eggs should be rejected Receiving Criteria for Dairy Products Below 41F, Pasteurized and Grade A. Check Exp Dates, Check for any signs of contamination. Receiving Criteria for Fresh Produce Check for contamination, All produce must be washed in potable water before serving. Receiving Criteria for Frozen Processed Food Check for time and temperature abuse. Store in Freezer until use. Receiving Criteria for Canned Food BOTULISM CAN OCCUR IN CANNED OR VACUUM PACKED FOODS, AND IT IS EXTREMELY DANGEROUS. Check for swollen cans, leakage, broken seals, dents along seams, rust or missing labels. Reject the cans if these conditions are detected.

Receiving Criteria for Dry Food Check they are in good condition. Look for holes or tears. General Storage 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 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 Discard food that has passed the manufacturers expiration date. Potentially hazardous, ready-to-eat food that was prepared in-house: - Can be stored for 7 days at 41F (5C) or lower - Must be thrown out after 7 days 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 Refrigerated Storage o Used to hold potentially hazardous food at 41F (5C) or lower o Slows the growth of microorganisms - Monitor food temperature regularly o Randomly sample the internal temperature of stored food with a calibrated thermometer - Never place hot food in refrigerators o This can warm the interior and put other food into the temperature danger zone Store raw meat, poultry, and fish: o Separately from cooked and ready-to-eat food

o OR o Below cooked and ready-to-eat food 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

Dry Storage Guidelines Keep storerooms: o Cool (50F to 70F [10C to 21C]) o Dry (50% to 60% humidity) o Well ventilated o Clean - When storing food in dry storage keep it: o Away from walls o Out of direct sunlight o At least 6 (15 cm) off the floor Storing Meat When storing fresh meat: o Store it at an internal temperature of 41F (5C) or lower o Wrap it in airtight, moisture-proof material OR o Place it in a clean, sanitized container - Storing Poultry - When storing fresh poultry: o Store it at an internal temperature of 41F (5C) or lower o Store ice-packed product as is in self-draining containers Change the ice often Clean and sanitize the container regularly Storing Fish When storing fresh fish: o Store it at an internal temperature of 41F (5C) or lower o Store ice-packed product as is in self-draining containers o Keep fillets and steaks in original packaging o Store frozen fish in moisture-proof wrapping Storing Eggs and Egg Products - Shell Eggs: o Store at an air temperature of 45F (7C) or lower o Keep eggs in refrigerated storage until used o Use eggs within 4-5 weeks of packing date - Liquid Eggs: -

o Store according to manufacturers recommendations o Keep in refrigerated storage until used - Dried Eggs: o Store product in a dry, cool storeroom Storing Shellfish - When storing shellfish: o Store alive at an air temperature of 45F (7C) or lower o Store in original containers o Keep shellstock tags on file for 90 days from the harvest date of the shellfish o Obtain a variance if storing shellfish in a display tank prior to service Storing Dairy - When storing dairy: o Store fresh at 41F (5C) or lower o Follow FIFO o Discard product that has passed use-by or expiration dates Storing Produce - When storing fresh produce: o Storage temperatures will vary by product o Product packed on ice can be stored that way o Do not wash product prior to storage o 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 Food Preparation 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 When preparing salads containing potentially hazardous ingredients: - Make sure leftover ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring they were: o Cooked, held, and cooled properly o 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 When preparing eggs and egg mixtures: o Handle pooled eggs (if allowed) with care: Cook promptly after mixing or store at 41F (5C) or lower Clean and sanitize containers between batches o Use pasteurized shell eggs or egg products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce) o Promptly clean and sanitize equipment and utensils used to prepare eggs When preparing eggs for high risk populations:

o Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked o Unpasteurized shell eggs may be used if the dish will be cooked all the way through (i.e., omelets, cakes) o If shell eggs will be pooled for a recipe they must be pasteurized When preparing produce: o Prevent contact with surfaces exposed to raw meat or poultry o Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food o Clean and sanitize the workspace and all utensils used during preparation o Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients o Use water slightly warmer than the temperature of the produce o Pull leafy greens apart and rinse thoroughly o Clean and sanitize surfaces used to prepare produce o When soaking or storing produce in standing water or an ice water slurry do not mix: Different items Multiple batches of the same item o Refrigerate and hold cut melons at 41F (5C) or lower o Do not add sulfites o Do not serve raw seed sprouts to high risk populations Cooking Food Poultry: (including whole or ground chicken, turkey,and duck) Ground Meat (including beef, pork, other meat) Injected Meat Pork, Beef, Veal, Lamb Fish Ground, chopped, minced fish Eggs for immediate service Eggs that will be hot-held Commercially processed, readyto-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc.) Minimum Internal Cooking Temperature 165F (74C) 155F (68C) 155F (68C) Steaks/Chops:145F (63C) Roasts: 145F (63C) 145F (63C) 155F (68C) 145F (63C) 155F (68C) 135F (57C) Length of Time at this Temperature 15 seconds 15 seconds 15 seconds 15 seconds 4 minutes 15 seconds 15 seconds 15 seconds 15 seconds 15 seconds

Stuffing made with potentially hazardous ingredients (Stuffed meat, fish, poultry, and pasta) Minimum Internal Cooking Temperature:165F (74C) for 15 seconds When including previously cooked, potentially hazardous ingredients in the dish: Cook ingredients to a minimum internal temperature of:165F (74C) for 15 seconds

When including raw potentially hazardous ingredients in the dish: Cook them to their required minimum internal temperature Potentially hazardous food cooked in a microwave: (eggs, poultry, fish, and meat) Minimum Internal Cooking Temperature:165F (74C) When cooking food in a microwave: - Cover it to prevent the surface from drying out - Rotate or stir it halfway through the cooking process to distribute the heat more evenly - Let it stand for at least 2 minutes after cooking to let the product temperature equalize - Check the temperature in several places to ensure that it is cooked through Cooling Cool potentially hazardous food from: o 135F to 70F (57C to 21C) within 2 hours And then from o 70F to 41F (21C to 5C) or lower in the next 4 hours Before cooling food, start by reducing its size: o Cut larger items into smaller pieces o Divide large containers of food into smaller containers or shallow pans Safe methods for cooling food: o 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 placed in an ice-water bath and stirred with an ice paddle 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 hot food in cold water). They are useful for cooling thick food

Reheating Food reheated for immediate service: o Can be served at any temperature if it was properly cooked and cooled - Potentially hazardous food reheated for hot holding:

o Must be reheated to an internal temperature of 165F (74C) for 15 seconds within 2 hours Discard it if it has not reached this temperature within 2 hours Service When holding potentially hazardous hot food: o Check internal temperatures using a thermometer o Check temperatures at least every four hours o Discard food not at 135(57C) or higher o As an alternative, check the temperature every 2 hours to leave time for corrective action o Discard it after a predetermined amount of time o Protect it from contaminants with covers/sneeze guards o Prepare it in small batches so it will be used faster o Hold it at an internal temperature of 135F (57C) or higher o Only use equipment that can keep it at the proper temperature o Never use the hot-holding equipment to reheat it o Stir it at regular intervals to distribute heat evenly When holding potentially hazardous cold food: o Hold it at an internal temperature of 41F (5C) or lower o Only use equipment that can keep itat the proper temperature o 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 Cold food can be held without temperature control for up to 6 hours if: It was held at 41F (5C) or lower prior to removing it from refrigeration. It does not exceed 70F (21C) 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 Hot food can be held without temperature control for up to 4 hours if: o It was held at 135F (57C) or higher prior to removing it from temperature control o It contains a label specifying when the item must be thrown out o It is sold, served, or discarded within four hours To prevent contamination when serving food: o Use clean and sanitized utensils for serving o Use separate utensils for each food o Clean and sanitize utensils after each task o Use serving utensils with long handles to keep hands away from food o Practice good personal hygiene o 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 o 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) Never re-serve: o Menu items returned by one customer to another o Plate garnishes o Uncovered condiments o Uneaten bread or rolls o In general only unopened, prepackaged food can be re-served: o Condiment packets o Wrapped crackers or breadsticks To keep food safe on buffets and food bars: o Install sneeze guards or food shields Must be located 14 (36cm) above the food counter Must extend 7 (18cm) beyond the food o Identify all food items Label all containers Place salad dressing names on ladle handles Food Safety Management Systems A Food Safety Management System is: o A group of programs, procedures, and measures for preventing foodborne illness o Designed to actively control risks and hazards throughout the flow of food

Two systematic and proactive approaches o Active managerial control o Hazard Analysis Critical Control Point (HACCP) These must be in place for a food safety management system to be effective Personal hygiene program Supplier selection and specification programs Sanitation and pest control programs Facility design and equipment maintenance programs Food safety training programs

Active Managerial Control Focuses on controlling the CDCs 5 most common risk factors responsible for foodborne illness: o Purchasing food from unsafe sources

o o o o

Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Practicing poor personal hygiene

Steps for using active managerial control: 1. Consider the five risk factors as they apply throughout the flow of food and identify any issues that could impact food safety. 2. Develop policies and procedures that address the issues that were identified o Consider input from staff o Provide training on these policies and procedures if necessary 3. Regularly monitor the policies and procedures that have been developed o This step can help determine if the policies and procedures are being followed o If not, it may be necessary to revise them, create new ones, or retrain employees 4. Verify that the policies and procedures you have established are actually controlling the risk factors o Use feedback from internal and external sources to adjust the policies and procedures for continuous improvement o Internal sources: records, temperature logs, and self inspections o External sources: health inspection reports, customer comments, and quality assurance audits

HACCP: Philosophy If significant biological, chemical, or physical hazards are identified at specific points within a products flow through the operation, they can be: Prevented Eliminated Reduced to safe levels To be effective, a HACCP system must be based on a written plan: It must be specific to each facilitys menu, customers, equipment, processes, and operations A plan that works for one establishment may not work for another

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 A HACCP Plan is required if an establishment: o Smokes or cures food as a method of food preservation o Uses food additives as a method of food preservation o Packages food using a reduced-oxygen packaging (ROP) method

o o o o

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

Building a Successful Crisis-Management Program Must contain a written plan that focuses on: preparation, response & recovery. For each of these parts, the plan must identify the resources needed and the procedures to be followed. Sanitary Facilities and Equipment

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: o Eliminate hiding places for pests o Prevent moisture from deteriorating the wall Handwashing stations Must be conveniently located and are required in: Restrooms Food-preparation areas Service areas Dishwashing areas

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 Purchase equipment with food-contact surfaces that are: - Safe and durable - Corrosion resistant - Nonabsorbent - Sufficient in weight and thickness to withstand repeated cleaning - Smooth and easy to clean - Resistant to pitting, chipping, scratching, and decomposition

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 ULs own environmental and public health (EPH) standards Stationary equipment should be: o Mounted on legs at least 6 inches (15 centimeters) off the floor OR Sealed to a masonry base Stationary tabletop equipment should be: o 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 Water Supply: Interruption If the water supply is interrupted: o Use bottled water o Use boiled water for handwashing and essential cleaning o Boil water (if allowed) o Consider using single-use items to minimize dishwashing o Purchase ice

Plumbing: Cross-Connections and Backflow - Cross Connection o Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply - Backflow o Reverse flow of contaminants through a cross-connection into the potable water supply - Backflow Prevention Methods Sewage - A backup of raw sewage is cause for: o Immediate closure o Correction of the problem o Thorough cleaning Lighting - To prevent lighting from contaminating food, use: o Shatter-resistant light bulbs o Protective covers made of metal mesh or plastic o Shields for heat lamps

Good lighting provides a safer environment for employees handling food. Lighting is measured in foot candles or lux. There are minimum requirements for lighting intensity in various areas of operation.

50 foot candles (540 lux) Prep Areas 20 foot candles (215 lux) Handwashing, buffet or salad bars, restrooms, reach in coolers 10 foot candles (109 lux) Walk in coolers, dry storage areas, dining rooms Garbage: o Should be removed from food-preparation areas as quickly as possible to prevent pests and contamination o Should not be carried above or across food-preparation areas.

Cleaning

Cleaning and Sanitizing

o Process of removing food and other types of soil from a surface Sanitizing o Process of reducing the number of microorganisms on a clean surface to safe levels o Surfaces must first be cleaned and rinsed before being sanitized Food-contact surfaces must be washed, rinsed, and sanitized: o After each use o Anytime you begin working with another type of food o After a task has been interrupted and the items may have been contaminated o At 4-hour intervals if the items are in constant use Cleaning agents must be: o Safe for employee use o Stable and noncorrosive o When using them: o Follow manufacturers instructions carefully o Never combine cleaners or attempt to make up cleaning agents o Do not substitute one type of detergent for another unless the intended use is stated clearly on the label Heat o The water must be at least 171F(77C) o Immerse the item for 30 seconds Or Chemicals o Chlorine o Iodine o Quats Food-contact surfaces can be sanitized by: o Immersing them in a specific concentration of sanitizing solution for a specific amount of time Or o Rinsing, swabbing or spraying them with a specific concentration of sanitizing solution

Concentration o 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 o Change the solution when it is dirty or when the concentration has dropped below the required level Temperature o Follow the manufacturers recommendations for the proper temperature Contact Time o The sanitizer must make contact with the object for a specific amount of time o Minimum times differ for each sanitizer Effectiveness of the Sanitizer o 3 major things that affect the effectiveness of sanitizer are: o Hard water o PH level o Water temperature High-Temperature Machines o Temperature of the final sanitizing rinse must be at least 180F (82C) o For stationary rack, single-temperature machines 165F (74C) Chemical-Sanitizing Machines o Follow the temperature guidelines provided by the manufacturer Steps for cleaning and sanitizing by hand - Rinse, scrape or soak - Wash 110F (43C) or higher - Rinse - Santitize - Air Dry Storing Utensils, Tableware, and Equipment - When storing clean and sanitized tableware and equipment: o Store it at least 6 (15cm) off the floor o Clean and sanitize drawers and shelves before items are stored o Clean and sanitize trays and carts used to carry them o Store glasses and cups upside down o Store flatware and utensils with handles up o Cover equipment food-contact surfaces until ready for use Storing Cleaning Tools and Supplies - Cleaning tools and chemicals

o Should be placed in a storage area away from food and food-preparation areas The storage area should provide: o A utility sink for filling buckets and washing cleaning tools o A floor drain for dumping dirty water o Hooks for hanging mops, brooms, and brushes to allow them to air-dry Master Cleaning Schedule Evaluate your cleaning needs by walking through your facility and looking at how the cleaning is being done. Then develop a master cleaning schedule that contains the following information: What should be cleaned Who should clean it When it should be cleaned How it should be cleaned Once the master cleaning program has been introduced to your employees it will need to be monitored by: Supervising daily cleaning routines Check all cleaning tasks against the master cleaning schedule Change the master schedule as needed for any changes in menu procedures, or equipment. Ask staff during meetings for input on the program

Using Hazardous Materials - Chemicals o Only purchase those approved for use in a restaurant or foodservice establishment o Store them in their original container away from food and food-preparation areas o When transferring them to a new container label it with: The chemicals name The manufacturers name and address A description of potential hazards o Keep MSDS for each chemical Integrated Pest Management

An Integrated Pest Management (IPM) program: o Uses prevention measures to keep pests from entering the establishment o Uses control measures to eliminate any pests that get into the establishment o Will be successful if you work closely with a licensed pest control operator (PCO) The Three Rules of Integrated Pest Management o Deny pests access to the establishment o Deny pests food, water, and shelter o Work with a licensed PCO to eliminate pests that do enter

To keep pests from entering with deliveries: o Use reputable suppliers o Check deliveries before they enter the establishment and refuse shipments if you find pests or signs of infestation (egg cases, body parts) To keep pests from entering through openings in the building: o Screen windows and vents o Install self-closing devices, door sweeps, and air curtains on doors o Keep exterior openings closed tightly o Fill holes around pipes o Cover drains with grates o Seal cracks in floors, walls, and around equipment To deny pests food and shelter: o Dispose of garbage quickly o Clean up spills around containers immediately o Keep containers clean and tightly covered o Store recyclables properly Keep recyclables in pest-proof containers Keep containers as far away from the building as regulations allow o 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 o Clean the establishment thoroughly Clean up food and beverage spills immediately Clean break rooms after use Keep cleaning tools and supplies clean and dry Signs of a cockroach infestation include: o A strong oily odor o Droppings similar to grains of pepper o Capsule shaped egg cases Brown, dark red, or black Leathery, smooth, or shiny Signs of a rodent infestation include: o Signs of gnawing o Droppings Shiny and black (fresh) Gray (old) o Tracks o Nesting materials Paper, cloth, hair, feathers or grass o Holes In quiet places Near food and water Next to buildings When pesticides will be applied: o Wait until you are closed for business and employees are offsite

o Remove food and movable food-contact surfaces o Cover equipment and immovable food-contact surfaces o Afterwards: o Wash, rinse, and sanitize food-contact surfaces If pesticides will be stored on the premises: o Keep them in their original containers o Lock them in cabinets away from areas where food is prepared and stored o Store aerosol or pressurized spray cans in a cool place o Dispose of them as per local regulations o Keep corresponding MSDS on the premises Food Safety Regulation and Standards

Government control of food is exercised at three levels: o Federal U.S. Department of Agriculture (USDA) Food and Drug Administration (FDA) o State State health departments o Local City or county health departments 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

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 Foodservice Inspections o Are required for all establishments o Let the establishment know how well it is following critical food safety practices Types of Inspections o Traditional inspections o HACCP-based inspections

Steps in the Inspection Process: - Ask the inspector for identification - Cooperate - Take notes - Keep the relationship professional - Be prepared to provide records - Discuss violations and time frames for correction with the inspector - Follow up An inspector may close an establishment when there is: o A significant lack of refrigeration o A backup of sewage into the establishment o An emergency, such as a fire or flood o A significant pest infestation o A long interruption of electrical or water service o Clear evidence of a foodborne illness outbreak related to the establishment Well-managed establishments: o Perform continuous self-inspections o Consider regular inspections only a supplement to self-inspections The benefits of self-inspections: o Safer food o Improved food quality o Higher inspection scores o A cleaner environment for customers Employee Food Safety Training

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: o Testing employees food safety knowledge o Observing employees performance on the job o Surveying employees to identify areas of weakness Managers should: o Provide initial and ongoing training for employees o Provide general food safety knowledge to all employees o Provide employees with job specific food safety knowledge o Retrain employees periodically on food safety practices o Keep records of all food safety training conducted at the establishment Employees should receive training in: o Proper personal hygiene o Maintaining health o Personal cleanliness o Proper work attire o Hygienic practices

o o o o

o o o o

Safe Food Preparation Time-temperature control Preventing cross-contamination Handling food safely during: Preparation and cooking Holding and cooling Reheating and service 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

A training plan should list: o Specific learning objectives o Training tools needed for the session o Specific training points that should be covered o Timeframes 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 trainers ability Group Training Advantages: Training is cost-effective Training is more uniform Disadvantages: Effectiveness depends upon the trainers ability Often does not account for the needs of the individual learner 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 Role-play When using a role-play: Keep it simple Provide employees with detailed instructions Explain and model the situation before employees begin

Job aids Include: Written procedures, Checklists & Posters They can be used: To train employees and as a reference back on the job 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

Technology-Based Training Advantages: Consistent delivery and feedback Learner control Interactive instruction Increased practice Self-paced training Training records are easily created and stored Training can be delivered anytime, anywhere Reduced cost Supports different learning styles Multilingual training Games To use a game effectively: Explain how it relates to the information presented Explain the rules carefully Play a practice round Make sure employees do not lose sight of the games purpose Discuss the game after it has finished Case Studies When conducting case studies: Provide clear instructions Point out the case studys relevance to the content Make sure employees identify realistic solutions Carefully facilitate the discussion