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Food safety Regulations forFood safety Regulations for
Mycotoxins and PesticidesMycotoxins and PesticidesResiduesResidues
Presented BySreeraj M.
Sreeraj P. Mani
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What areWhat are mycotoxinsmycotoxins??
Mycotoxins are secondary metabolites of fungal
origin that are toxic to animals and humans.
PrimaryPrimary metabolitesmetabolites are essential compoundsare essential compoundsthatthat aidaid basicbasic growthgrowth andand reproductionreproduction
SecondarySecondary metabolites aremetabolites are compoundscompounds
produced that areproduced that are notnot requiredrequired for primaryfor primary
metabolicmetabolic processesprocesses (e.g.(e.g. responseresponse toto stress)stress)
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Why Mycotoxins areWhy Mycotoxins are
concerns?concerns? Health RiskHealth Risk-- food safety hazard.food safety hazard.
Mycotoxins can cause severe loss inMycotoxins can cause severe loss incrop and livestock productioncrop and livestock production
Mycotoxins have been called theMycotoxins have been called thehidden killers.hidden killers.
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Who areWho are MycotoxinMycotoxin
Producers ?Producers ? Food relatedFood related mycotoxinsmycotoxins areare
mainly produced by species ofmainly produced by species of
AspergillusAspergillus,, FusariumFusarium,, PenicilliumPenicillium
Fusarium Aspergillus Penicillium
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When areWhen are mycotoxinsmycotoxins
produced?produced?
1.1. PrePre--harvest growthharvest growth
2.2. HarvestHarvest3.3. StorageStorage
4.4. Transportation and distributionTransportation and distribution5.5.After food preparationAfter food preparation
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Where areWhere are mycotoxinsmycotoxins inin
th
e food ch
ain?th
e food ch
ain?
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Why are Mycotoxins greatWhy are Mycotoxins great
risks?risks? Large number ofLarge number of mycotoxinmycotoxin producing fungalproducing fungal
speciesspecies
Wide range of pH toleranceWide range of pH tolerance
Low water activity (0.080 aw)Low water activity (0.080 aw)
Temperature rangeTemperature range --7C to 35 C7C to 35 C
Mycotoxins heat resistantMycotoxins heat resistant can not becan not beinactivated by cooking and pasteurizationinactivated by cooking and pasteurization
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SafetySafety vsvs RiskRisk
Our food is safe because of regulations,Our food is safe because of regulations,inspections and new scientificinspections and new scientific
discoveries and innovative technologiesdiscoveries and innovative technologiesfor production, processing and storage.for production, processing and storage.
Not due to there are no risks.Not due to there are no risks.
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Control strategiesControl strategies-- cultivarscultivars
A fundamental or ideal solution to theA fundamental or ideal solution to theproblems ofproblems of mycotoxin.contaminationmycotoxin.contamination isis
to completely eliminate toxin productionto completely eliminate toxin productionthrough a truly effective diseasethrough a truly effective diseasemanagement system, including the usemanagement system, including the use
of resistant crop varieties, chemical andof resistant crop varieties, chemical andbiological controlsbiological controls
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Control strategiesControl strategies PreharvestPreharvest managementmanagement
Cultivation practicesCultivation practices
Chemical controlChemical control -- applications ofapplications ofpesticidespesticides
Biological controlBiological control applications ofapplications ofbiocontrolbiocontrol agentsagents
The control should be effective in bothThe control should be effective in bothreduction of diseases and suppressionreduction of diseases and suppressionofof mycotoxinmycotoxin productionproduction
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ControlControl Physically removePhysically remove mycotoxinsmycotoxinsby washing, sieving,by washing, sieving,
dehullingdehulling, flotation, extraction , flotation, extraction -- can not completely remove, losses ofcan not completely remove, losses ofnutrientsnutrients
ategiesategies postharvest removal andpostharvest removal andinactivationinactivation
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PESTICIDES RESIDUESPESTICIDES RESIDUES
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13
Plant growth
and
development
Plantmetabolism
Phytopathology
Phytopathology
Fieldtrials
Succeedingcrops
Analyticalmethods
Animalmetabolismstudies
Feedingstudies
Processingstudies
Occurrence ofOccurrence of
residues in foodresidues in food
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ConclusionConclusion MycotoxinMycotoxin is a very important food safetyis a very important food safety
hazard and unavoidable under currenthazard and unavoidable under current
agricultural practicesagricultural practices
MycotoxinsMycotoxins may contaminate our food directlymay contaminate our food directlyand indirectly, thus feed safety is not only aand indirectly, thus feed safety is not only a
production issueproduction issue Innovative technologies are urgently needed toInnovative technologies are urgently needed to
reduce the risks ofreduce the risks of MycotoxinMycotoxin in food / feedin food / feed
chainschains
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MycotoxinMycotoxin is a very important food safetyis a very important food safetyhazard and unavoidable under currenthazard and unavoidable under current
agricultural practicesagricultural practices
MycotoxinsMycotoxins may contaminate our food directlymay contaminate our food directly
and indirectly, thus feed safety is not only aand indirectly, thus feed safety is not only aproduction issueproduction issue
Innovative technologies are urgently needed to
Innovative technologies are urgently needed toreduce the risks ofreduce the risks of mycotoxinmycotoxin in food / feedin food / feedchainschains
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THANK YOUTHANK YOU
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Purpose and usesPurpose and uses This presentation help meet the newThis presentation help meet the new
employee orientation requirement.employee orientation requirement.
Portions can also be used to meetPortions can also be used to meetcontinuing education requirements forcontinuing education requirements forfood employees.food employees.
PO
C is Thomas McNeil, DEH
E,PO
C is Thomas McNeil, DEH
E,USACHPPM, 410USACHPPM, 410--436436--5458, DSH 5845458, DSH 584
[email protected]@us.army.mil
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Importance ofImportance of
Food SafetyFood Safety
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Food SafetyH
azardsFood SafetyH
azards Only a small percentage of actual foodborneOnly a small percentage of actual foodborne
illness cases ever get reported.illness cases ever get reported.
CDC estimates 76 million illnesses annuallyCDC estimates 76 million illnesses annually result in approximately 325,000 hospitalizations andresult in approximately 325,000 hospitalizations and5,000 deaths5,000 deaths
estimated 14 million illnesses and 1,800 deaths areestimated 14 million illnesses and 1,800 deaths arecaused by known pathogens:caused by known pathogens:
SalmonellaSalmonella
ListeriaListeria
ToxoplasmaToxoplasma
Unknown agents account for the remaining 62 millionUnknown agents account for the remaining 62 millionillnessesillnesses
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Food service personnel mustFood service personnel must
practice sanitation/safety to:practice sanitation/safety to: Protect the health of soldiersProtect the health of soldiers
Good personal hygiene is a critical measure againstGood personal hygiene is a critical measure againstfoodborne illnessfoodborne illness
establish a systematic approach to training andestablish a systematic approach to training andsupervising workerssupervising workers
Protect food service workersProtect food service workers
obligated to protect customers and workers fromobligated to protect customers and workers from
individuals who have health problems or personalindividuals who have health problems or personalhabits that can affect food safetyhabits that can affect food safety
a healthy worker with poor personal habits is verya healthy worker with poor personal habits is verylikely to cause food contaminationlikely to cause food contamination
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Food service personnel mustFood service personnel must
practice sanitation/safety to:practice sanitation/safety to: LegalObligationLegalObligation -- Federal, State, and localFederal, State, and local
governmental agencies set regulations andgovernmental agencies set regulations and
standards to protect the public from foodbornestandards to protect the public from foodborneillnessillness
The U.S. Food and Drug Administration has aThe U.S. Food and Drug Administration has a
model ordnance, the Food Codemodel ordnance, the Food Code
The Army uses a similar system, TB MED 530,The Army uses a similar system, TB MED 530,
which provides standards for protection and iswhich provides standards for protection and is
enforced by the installation medical authority.enforced by the installation medical authority.
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Food Sanitation and SafetyFood Sanitation and Safety
TermsTerms CleanClean -- ffree of visible soilree of visible soil
SanitizeSanitize -- reduce the number of microorganismsreduce the number of microorganisms
to a safe level using heat or chemicalsto a safe level using heat or chemicals
SterilizeSterilize -- tto make free of microorganismso make free of microorganisms
In food service we do not sterilize food contactIn food service we do not sterilize food contact
surfaces.surfaces.
ContaminationContamination -- tthe presence of harmfulhe presence of harmful
substance in foodsubstance in food
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Food Sanitation and SafetyFood Sanitation and Safety
TermsTerms SpoilageSpoilage. Damage to the edible quality of a food.. Damage to the edible quality of a food.
Meat that is unsafe to eat will not always smell orMeat that is unsafe to eat will not always smell or
taste spoiled.taste spoiled. Potentially Hazardous Foods (PHFs)Potentially Hazardous Foods (PHFs). Foods. Foods
that allow the rapid growth of bacteria. There arethat allow the rapid growth of bacteria. There are
several physical and environmental characteristicsseveral physical and environmental characteristics
that will make a food potentially hazardous. Wethat will make a food potentially hazardous. Wewill discuss these characteristics later in thiswill discuss these characteristics later in this
lesson.lesson.
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Food Sanitation and SafetyFood Sanitation and Safety
TermsTerms Temperature Danger ZoneTemperature Danger Zone.. Temperature rangeTemperature range
where bacteria can grow and reproduce rapidlywhere bacteria can grow and reproduce rapidly
(between 40 and 140 degrees F, or between 5 and(between 40 and 140 degrees F, or between 5 and60 degrees C.) Potentially hazardous foods should60 degrees C.) Potentially hazardous foods should
be kept at temperatures below 40be kept at temperatures below 40ooF or above 140F or above 140ooF.F.
Foodborne IllnessFoodborne Illness. Illness transmitted to humans. Illness transmitted to humansdue to the ingestion of food that contains harmfuldue to the ingestion of food that contains harmful
pathogens or their byproducts (toxins).pathogens or their byproducts (toxins).
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Food Sanitation and SafetyFood Sanitation and Safety
TermsTerms Foodborne Illness Outbreaks (FBIOs)Foodborne Illness Outbreaks (FBIOs)..
Generally, we think of a foodborne illnessGenerally, we think of a foodborne illness
outbreak as involving 20,50, or evenoutbreak as involving 20,50, or evenhundreds of individuals. In reality, anhundreds of individuals. In reality, an
outbreak is defined as the laboratoryoutbreak is defined as the laboratory
confirmed incidence of clinical illnessconfirmed incidence of clinical illnessinvolving two or more people that ate ainvolving two or more people that ate a
common foodcommon food
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Food Sanitation and SafetyFood Sanitation and Safety
TermsTerms CrossCross--contaminationcontamination -- the transfer of a harmfulthe transfer of a harmful
substance from one food to another by direct orsubstance from one food to another by direct orindirect contactindirect contact
Direct crossDirect cross--contamination involves the transfer of acontamination involves the transfer of aharmful agent from raw foods to cooked or readyharmful agent from raw foods to cooked or ready--toto--eateatfoodsfoods
example of direct contact: blood from thawing ground beefexample of direct contact: blood from thawing ground beefdripping onto fresh produce stored on a shelf belowdripping onto fresh produce stored on a shelf below
Indirect crossIndirect cross--contamination involves the transfer of acontamination involves the transfer of aharmful agent to foods by hands, utensils, orharmful agent to foods by hands, utensils, orequipment.equipment.
example of indirect contact: raw chicken prepared with aexample of indirect contact: raw chicken prepared with aknife and cutting board and knife and cutting board are notknife and cutting board and knife and cutting board are notcleaned and sanitized after usecleaned and sanitized after use
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Factors That Contribute toFactors That Contribute to
Foodborne DiseaseFoodborne Disease Eight leading causes ofFoodborne IllnessEight leading causes ofFoodborne Illness
identified by CDC were:identified by CDC were:
1)1) CrossCross--contamination between raw and cookedcontamination between raw and cookedand/or readyand/or ready--toto--eat foods. It generally resultseat foods. It generally results
from poor personal hygiene (workers hands), orfrom poor personal hygiene (workers hands), or
from using unsanitized equipmentfrom using unsanitized equipment
2)2) Inadequate reInadequate re--heating of potentially hazardousheating of potentially hazardous
foods. All leftovers intended to be served hotfoods. All leftovers intended to be served hot
must be remust be re--heated to 165heated to 165ooF within a 2F within a 2--hour periodhour period
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Factors That Contribute toFactors That Contribute to
Foodborne DiseaseFoodborne Disease 3)3) Foods left in the temperature dangerFoods left in the temperature danger
zone (TDZ) too long. Time in the TDZ iszone (TDZ) too long. Time in the TDZ is
cumulative. After4 hours the potentiallycumulative. After4 hours the potentiallyhazardous foods must be discardedhazardous foods must be discarded
4)4) Raw, contaminated ingredients usedRaw, contaminated ingredients used
without further cooking. Examples of thiswithout further cooking. Examples of thisare sliced melons, salad vegetables, and raware sliced melons, salad vegetables, and raw
eggs used in sauces and salad dressingseggs used in sauces and salad dressings
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Factors That Contribute toFactors That Contribute to
Foodborne DiseaseFoodborne Disease 5)5) Foods prepared too far in advance. This isFoods prepared too far in advance. This is
generally coupled with holding food in the TDZgenerally coupled with holding food in the TDZ
too longtoo long 6)6) Infected food handlers and poor work habits.Infected food handlers and poor work habits.
Between September1998 and May 2000, thereBetween September1998 and May 2000, there
were two confirmed foodborne illness outbreaks inwere two confirmed foodborne illness outbreaks in
Army dining facilities attributed to crossArmy dining facilities attributed to cross--contamination of food by infected employees;contamination of food by infected employees;
over200 soldiers were hospitalizedover200 soldiers were hospitalized
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Factors That Contribute toFactors That Contribute to
Foodborne DiseaseFoodborne Disease 7)7) Failure to properly heat or cook foodFailure to properly heat or cook food
8)8) )DLOXUHWRSURSHUO\FRROIRRG)DLOXUHWRSURSHUO\FRROIRRG
LVWKHQXPEHURQHFDXVHRI)%,2VLQLVWKHQXPEHURQHFDXVHRI)%,2VLQ
WKH8QLWHG6WDWHV3RRUWKH8QLWHG6WDWHV3RRU coolingcooling
practices result in potentially hazardouspractices result in potentially hazardous
foods being held in the TDZ for longfoods being held in the TDZ for longperiods of timeperiods of time
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Highly Susceptible Populations
Highly Susceptible Populations Other factors that contribute to the onset ofOther factors that contribute to the onset of
foodborne illnessfoodborne illness
individuals susceptibilityindividuals susceptibility
age, weight, current state of health, stress, and fatigue. Infants,age, weight, current state of health, stress, and fatigue. Infants,young children, pregnant women and elderly people are moreyoung children, pregnant women and elderly people are moresusceptiblesusceptible
Medications, antibiotics, antacids, and immunoMedications, antibiotics, antacids, and immuno--suppressive drugs, reduce ability to fight off newsuppressive drugs, reduce ability to fight off newinfectionsinfections
Soldiers highly susceptible when deployed inSoldiers highly susceptible when deployed inextended ftxsextended ftxs
Physical/emotional stress and fatigue weakens immunePhysical/emotional stress and fatigue weakens immunesystemsystem
exotic diseases or extreme conditionsexotic diseases or extreme conditions
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Food Safety ResponsibilitiesFood Safety Responsibilities TB MED 530TB MED 530 -- outlines responsibilities and dutiesoutlines responsibilities and duties
of leaders and support elements, as well as foodof leaders and support elements, as well as food
service mangers and workersservice mangers and workers Installation CommanderInstallation Commander
maintains the sanitary control of all food and beverages servedmaintains the sanitary control of all food and beverages servedor dispensed on the installationor dispensed on the installation
CommandersCommanders
ensures that construction, alteration, or modification ofensures that construction, alteration, or modification offacilities have been reviewed and approved by the installationfacilities have been reviewed and approved by the installationmedical authoritymedical authority
ensures that all food service personnel are adequately trainedensures that all food service personnel are adequately trainedand have been medically cleared to handle and serve foodand have been medically cleared to handle and serve food
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Food Safety ResponsibilitiesFood Safety Responsibilities Preventive Medicine ServicePreventive Medicine Service
advises the commander on the food sanitation and foodadvises the commander on the food sanitation and foodsafety implications of military operationssafety implications of military operations
conducts official food safety inspectionsconducts official food safety inspections
provides medical examination of food service personnelprovides medical examination of food service personnel
provides technical guidance and assistance for trainingprovides technical guidance and assistance for trainingof nonof non--supervisory personnelsupervisory personnel
establishes a formal training program for certificationestablishes a formal training program for certificationof supervisory food service personnelof supervisory food service personnel
integrated pest management programsintegrated pest management programs
conducts epidemiological investigationsconducts epidemiological investigations
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Food Safety ResponsibilitiesFood Safety Responsibilities Veterinary ActivityVeterinary Activity
conducts sanitation inspections IAW AR40conducts sanitation inspections IAW AR40--
657 for food procurement, processing, storage,657 for food procurement, processing, storage,shipment, receipt, and distributionshipment, receipt, and distribution
Veterinary personnel investigate reports of foodVeterinary personnel investigate reports of food
infested, adulterated, or damaged by pestsinfested, adulterated, or damaged by pests
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Food Safety ResponsibilitiesFood Safety Responsibilities Installation Food Advisor (IFA)Installation Food Advisor (IFA)
ensures that food service contracts include requirementsensures that food service contracts include requirementsfor foodservice personnel to receive required sanitationfor foodservice personnel to receive required sanitationtrainingtraining
assists Contract Officer Representative (COR) inassists Contract Officer Representative (COR) indeveloping food sanitation/safety standards anddeveloping food sanitation/safety standards andevaluating contractor performanceevaluating contractor performance
The food service facility managerThe food service facility manager
is responsible for providing safe food under clean andis responsible for providing safe food under clean andsanitary conditionssanitary conditions
must be able to demonstrate their knowledge ofmust be able to demonstrate their knowledge offoodborne disease preventionfoodborne disease prevention
must ensure all food service personnel are trainedmust ensure all food service personnel are trained
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Food Safety ResponsibilitiesFood Safety Responsibilities personperson--inin--chargecharge
may be a shift leader or intermediate supervisormay be a shift leader or intermediate supervisorsubordinate to the dining facility managersubordinate to the dining facility manager
required to be knowledgeable in foodborne diseases andrequired to be knowledgeable in foodborne diseases andtheir preventiontheir prevention
supervises all food service workers to observe hygiene,supervises all food service workers to observe hygiene,food handling, and sanitation practicesfood handling, and sanitation practices
Department ofPublic Works (DPW)Department ofPublic Works (DPW) responsible for pesticide application when nonresponsible for pesticide application when non--
chemical measures have failed.chemical measures have failed.
responsible for executing work orders for structuralresponsible for executing work orders for structuraldeficienciesdeficiencies
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Recognizing the ThreatRecognizing the Threat There are three categories of hazards thatThere are three categories of hazards that
are responsible for causing foodborneare responsible for causing foodborne
illnesses and/or injuries:illnesses and/or injuries: BiologicalBiological
ChemicalChemical
PhysicalPhysical
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Recognizing the ThreatRecognizing the Threat 1)1) Biological Hazards.Biological Hazards.
Of the three categories, biological hazardsOf the three categories, biological hazards
present the most significant threat, accountingpresent the most significant threat, accountingfor at least two thirds of foodborne illnesses.for at least two thirds of foodborne illnesses.
Biological hazards are discussed in greaterBiological hazards are discussed in greater
detail in Chapters 8 and 9detail in Chapters 8 and 9
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Recognizing the ThreatRecognizing the Threat 2)2) Chemical Hazards.Chemical Hazards.
intoxication due to chemical contamination of foodintoxication due to chemical contamination of food
residues on food or food contact surfacesresidues on food or food contact surfaces
pesticides and metal residuespesticides and metal residues cleaning compounds, camouflage paintcleaning compounds, camouflage paint
Metal residuesMetal residues
can produce toxic effect in minute quantitiescan produce toxic effect in minute quantities
galvanized containers w/ acidic foods causes zinc togalvanized containers w/ acidic foods causes zinc toleach outleach out
LeadLead--based flatware and crystal can present similarbased flatware and crystal can present similarproblemsproblems
Residues from detergents, cleaning solutions, orResidues from detergents, cleaning solutions, or
concentrated sanitizersconcentrated sanitizers
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Recognizing the ThreatRecognizing the Threat Misuse of pesticides either on farm or inMisuse of pesticides either on farm or in
facilityfacility
bug spray in food preparation areasbug spray in food preparation areas Food service workers are prohibited by TBFood service workers are prohibited by TB
MED 530 to apply pesticides in foodMED 530 to apply pesticides in foodstorage, preparation, or service areasstorage, preparation, or service areas
purchase food only from approved sourcespurchase food only from approved sourcesand wash all fresh fruits and vegetablesand wash all fresh fruits and vegetables
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Recognizing the ThreatRecognizing the Threat Physical HazardsPhysical Hazards
involve injuries caused by chewing or ingestinginvolve injuries caused by chewing or ingesting
foreign objects in foodforeign objects in food
not as significant as biological hazards becausenot as significant as biological hazards because
threat impacts fewer peoplethreat impacts fewer people
Examples: metal shavings packing staples,Examples: metal shavings packing staples,tacks, and pins, glass, hair, fingernails, wood,tacks, and pins, glass, hair, fingernails, wood,
stones, toothpicksstones, toothpicks
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AllergensAllergens FDA classifies food additives as allergensFDA classifies food additives as allergens
cause some people to become illcause some people to become ill
MSG, nitrates, and sulfating agents, areMSG, nitrates, and sulfating agents, are
used as flavor enhancers or foodused as flavor enhancers or food
preservativespreservatives
PeanutsPeanuts
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Layers of ProtectionLayers of Protection prevent foodborne illness by enforcing Layers ofprevent foodborne illness by enforcing Layers of
Protection.Protection.
leading causes of foodborne illness in the Armyleading causes of foodborne illness in the Armycome from violations in the food safety layers ofcome from violations in the food safety layers of
protection associated with the following:protection associated with the following:
(1) Personal hygiene and work habits(1) Personal hygiene and work habits
(2) Time and temperature discipline(2) Time and temperature discipline
(3) Proper cleaning and sanitizing(3) Proper cleaning and sanitizing
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Personal Hygiene and IdentifyingPersonal Hygiene and Identifying
Unhealthy PersonnelUnhealthy Personnel SupervisorsSupervisors
must identify unsanitary and unhealthy personnelmust identify unsanitary and unhealthy personnel
Observations are the only effective means ofObservations are the only effective means ofidentifying health risksidentifying health risks
look for cuts/burns on fingers, hands, and arms; oozinglook for cuts/burns on fingers, hands, and arms; oozing
sores, pimples, or boils; and significant coughing orsores, pimples, or boils; and significant coughing or
sneezingsneezing
Workers obligated to disclose conditions if they areWorkers obligated to disclose conditions if they are
experiencing fever, vomiting, or diarrheaexperiencing fever, vomiting, or diarrhea
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Health Requirements
Health Requirements TB MED 530 lists diseases that must be disclosedTB MED 530 lists diseases that must be disclosed
Acute gastrointestinal illnesses, jaundice, diarrhea,Acute gastrointestinal illnesses, jaundice, diarrhea,
sore throat w/ fever, Hepatitis A andsore throat w/ fever, Hepatitis A and ShigellaShigella are aare afew of reportable diseases/symptomsfew of reportable diseases/symptoms
workers sick or w/diarrhea must be cleared byworkers sick or w/diarrhea must be cleared byIMAIMA
SOP outlining criteriaSOP outlining criteria for sick callfor sick call
prohibiting personnel from working in food areasprohibiting personnel from working in food areas
return to food service dutiesreturn to food service duties
approved by theIMAapproved by theIMA
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Uniform StandardsUniform Standards Uniforms must be cleanUniforms must be clean
Cook whites generally worn in garrisonCook whites generally worn in garrison
outer smock or apron is optional in garrison,outer smock or apron is optional in garrison,
but must be kept clean if wornbut must be kept clean if worn
BDUs are worn in field feeding operationsBDUs are worn in field feeding operations
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Uniform StandardsUniform Standards hair restraints, such as a hat or hair net must behair restraints, such as a hat or hair net must be
utilized by all food handlersutilized by all food handlers
workers with no hair, a hat must be worn to catchworkers with no hair, a hat must be worn to catchperspirationperspiration
Personnel with beard must wear a beard restraintPersonnel with beard must wear a beard restraint
authorized jewelry to be worn by food handlers isauthorized jewelry to be worn by food handlers is
a plain, smooth wedding band or medical alerta plain, smooth wedding band or medical alertbracelet or necklace ONLYbracelet or necklace ONLY
supervisors not actively engaged in foodsupervisors not actively engaged in foodpreparation may wear a watch.preparation may wear a watch.
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Hygiene Standards
Hygiene Standards FingernailsFingernails
must not extend beyond the fleshy tip of the finger andmust not extend beyond the fleshy tip of the finger and
must be neatly trimmed and smooth.must be neatly trimmed and smooth. False fingernails, fingernail adornments, and fingernailFalse fingernails, fingernail adornments, and fingernail
polish are not authorizedpolish are not authorized
Eating and drinking is prohibited in all foodEating and drinking is prohibited in all foodpreparation areaspreparation areas
only exception to this policy is during routine recipeonly exception to this policy is during routine recipesampling as long as an appropriate method is usedsampling as long as an appropriate method is used
workers may drink water as long as it is in a completelyworkers may drink water as long as it is in a completelyenclosed containerenclosed container
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Handwashing
Handwashing most common source of contamination leading tomost common source of contamination leading to
illness is the fecalillness is the fecal--oraloral--routeroute
contaminated after using the latrinecontaminated after using the latrine
bacteria and viral contamination transferred viabacteria and viral contamination transferred viacontaminated food or utensilscontaminated food or utensils
single use gloves must be used when handlingsingle use gloves must be used when handlingreadyready--toto--eat foodseat foods
hands must be washed between glove changeshands must be washed between glove changes must wash hands after a break, smoking, usingmust wash hands after a break, smoking, using
latrine, applying makelatrine, applying make--up, between food handlingup, between food handlingtasks, before dawning gloves, between glovetasks, before dawning gloves, between glove
changes, and hands potentially contaminatedchanges, and hands potentially contaminated
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Handwashing Standards
Handwashing Standards designated sink in the food preparation areadesignated sink in the food preparation area
for handwashingfor handwashing Pot/pan sink and janitors sink not authorized forPot/pan sink and janitors sink not authorized for
handwashinghandwashing
Hot and cold running waterHot and cold running water hot water must have a minimum temperature ofhot water must have a minimum temperature of110110 ooFF
Liquid soap is preferredLiquid soap is preferred trash receptacle must be presenttrash receptacle must be present
Only disposable paper towels or air dryer areOnly disposable paper towels or air dryer areauthorized for drying handsauthorized for drying hands
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Handwashing Standards
Handwashing Standards Handwashing proceduresHandwashing procedures
lathering all exposed skin up to midlathering all exposed skin up to mid--
forearm for a minimum of 20 secondsforearm for a minimum of 20 seconds nailbrush should be used to scrub aroundnailbrush should be used to scrub around
the nail bedthe nail bed
after 20 seconds of scrubbing, rinse andafter 20 seconds of scrubbing, rinse anddrydry
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Time & TemperatureTime & Temperature
DisciplineDiscipline second layer of protectionsecond layer of protection
time and temperature controls throughouttime and temperature controls throughout
the flow of foodthe flow of food must assume all potentially hazardous foodsmust assume all potentially hazardous foods
are contaminatedare contaminated
Thermometers. A biThermometers. A bi--metallic, stemmetallic, stem--typetypethermometer used to measure the internalthermometer used to measure the internaltemperaturetemperature
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Time & TemperatureTime & Temperature
DisciplineDiscipline Equipment ThermometersEquipment Thermometers
Each piece of equipment used for hot or cold foodEach piece of equipment used for hot or cold foodstorage and holding, or for cooking should have anstorage and holding, or for cooking should have an
indicating thermometerindicating thermometer
should be placed closest to the door of each unit so asshould be placed closest to the door of each unit so asto indicate the warmest reading for cold storage and theto indicate the warmest reading for cold storage and thecoolest reading for hot holdingcoolest reading for hot holding
Unauthorized thermometers include mercury, glass, and
Unauthorized thermometers include mercury, glass, andzone typezone type
TimeTime--Temperature Indicators (TTI)Temperature Indicators (TTI)
used to monitor temperatures during transport orused to monitor temperatures during transport orstoragestorage
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Calibrating ThermometersCalibrating Thermometers iceice--waterwater
fill insulated container with icefill insulated container with ice
add water to the rimadd water to the rim cover top with plastic wrapcover top with plastic wrap
Press through the plastic until the entire stem isPress through the plastic until the entire stem is
submergedsubmerged
Wait until the temperature reading stabilizesWait until the temperature reading stabilizes should yield a reading of32should yield a reading of32 ++22ooFF
boiling methodboiling method
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ThawingThawing Potentially hazardous foods held in cold storagePotentially hazardous foods held in cold storage
must have an internal product temperature of40must have an internal product temperature of40ooFF
(4.4(4.4C) or less to significantly retard or reduceC) or less to significantly retard or reducebacterial growth.bacterial growth.
Frozen potentially hazardous foods must beFrozen potentially hazardous foods must be
tempered using a process that will either keep thetempered using a process that will either keep the
internal product temperature from exceeding 40internal product temperature from exceeding 40ooFFor will ultimately raise the temperature toor will ultimately raise the temperature to
adequately kill existing pathogens.adequately kill existing pathogens.
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ThawingThawing only three approved methodsonly three approved methods
(1) In a refrigeration unit set at an ambient(1) In a refrigeration unit set at an ambient
temperature of38temperature of38ooF
.F
. most preferred method and requires proper menumost preferred method and requires proper menu
planningplanning
(2) Thawing as part of the conventional cooking(2) Thawing as part of the conventional cookingprocess generally involves products that need littleprocess generally involves products that need littleor no preparationor no preparation
thaw as they cookthaw as they cook
items thawed in a microwave must be immediatelyitems thawed in a microwave must be immediatelytransferred to a conventional cooking process; no timetransferred to a conventional cooking process; no time
delay between stepsdelay between steps
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ThawingThawing (3) least preferred method is placing the item(3) least preferred method is placing the item
under potable running water that is set at 70under potable running water that is set at 70ooF orF orless. requirements when used:less. requirements when used:
PHF should be kept in its original wrapper if possiblePHF should be kept in its original wrapper if possible
placed in a pan or pot, which is then placed into theplaced in a pan or pot, which is then placed into thesinksink
water at a pressure strong enough to agitate loosewater at a pressure strong enough to agitate loose
particlesparticles constant turnover of water during this processconstant turnover of water during this process
Regardless of method caution should be taken toRegardless of method caution should be taken toavoid cross contamination and time in the TDZavoid cross contamination and time in the TDZ
minimizedminimized
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Preparation & CookingPreparation & Cooking Time and temperature controls are criticalTime and temperature controls are critical
most likely stage that bacteria will have an opportunitymost likely stage that bacteria will have an opportunityto grow or surviveto grow or survive
Time in the danger zone is cumulative from theTime in the danger zone is cumulative from thetime of receipt to the time of cookingtime of receipt to the time of cooking
TB MED 530 allows a maximum of4 hours in theTB MED 530 allows a maximum of4 hours in theTDZ before it must be discardedTDZ before it must be discarded
batch preparation and progressive cooking willbatch preparation and progressive cooking willreduce the potential hazard of violating time andreduce the potential hazard of violating time andtemperature standardstemperature standards
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Preparation & CookingPreparation & Cooking All products containing poultry; stuffed foods,All products containing poultry; stuffed foods,
such as stuffed noodle shells and bell peppers; andsuch as stuffed noodle shells and bell peppers; andall leftovers to be eaten hot: 165all leftovers to be eaten hot: 165ooF for aF for aminimum of15 secondsminimum of15 seconds
Pork roasts/chops; ground beef; and eggs preparedPork roasts/chops; ground beef; and eggs preparedin bulk: 155in bulk: 155ooF for15 secondsF for15 seconds
Whole muscle meats (beef and lamb); fish andWhole muscle meats (beef and lamb); fish andseafood; and madeseafood; and made--toto--order eggs: 145order eggs: 145 ooF for15F for15secondsseconds
Cooking standards in TB MED 530, paragraph 3Cooking standards in TB MED 530, paragraph 3--4242
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Holding & Serving
Holding & Serving Protecting products from contaminationProtecting products from contamination
tubing on bulk milk dispensers must be cuttubing on bulk milk dispensers must be cut
no more than one inch protrudes from the dispenserno more than one inch protrudes from the dispenser cut diagonally (45cut diagonally (45--degree angle) to allow excess milkdegree angle) to allow excess milk
to drip free from the tube between use.to drip free from the tube between use.
too long or not cut properly will allow milk to becometoo long or not cut properly will allow milk to becometrapped in the tube and will subsequently result intrapped in the tube and will subsequently result in
bacterial growth since it is not refrigerated.bacterial growth since it is not refrigerated. condiments dispensed using individual packagescondiments dispensed using individual packages
or approved dispensing unitsor approved dispensing units
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H
olding & ServingH
olding & Serving salad dressing, mustard, ketchup, and other bulksalad dressing, mustard, ketchup, and other bulk
containers wiped down between mealscontainers wiped down between meals
Ice dispensed by food service workers or using anIce dispensed by food service workers or using anautomatic ice dispensing unitautomatic ice dispensing unit
Serving lines and self serve hot or cold bars haveServing lines and self serve hot or cold bars havesneeze guardssneeze guards
SelfSelf--service items, however, cannot be retained asservice items, however, cannot be retained asa leftover unless it is individually wrappeda leftover unless it is individually wrapped
Everything is contaminated when it arrivesEverything is contaminated when it arrives
time and temperature discipline will help to preventtime and temperature discipline will help to preventgrowth of bacteria already on PHFsgrowth of bacteria already on PHFs
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H
olding & ServingH
olding & Serving spot check the internal temperature ofPHFs ofspot check the internal temperature ofPHFs of
both hot and cold holding with thermometersboth hot and cold holding with thermometers
Verify equipment temperature settings and
Verify equipment temperature settings andcalibrationcalibration
hot holding or serving line items that fall belowhot holding or serving line items that fall below140140ooF should be reF should be re--heated to 165heated to 165ooF or discardedF or discardedif4 hours in the TDZ has occurredif4 hours in the TDZ has occurred
Items that have been reItems that have been re--heated to 165heated to 165ooF areF areconsidered leftovers and cannot be retained for anconsidered leftovers and cannot be retained for anadditional 24 hoursadditional 24 hours
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L
eftoversL
eftovers any unserved food remaining at the end of a mealany unserved food remaining at the end of a meal
periodperiod
must be labeled with item name, date/timemust be labeled with item name, date/time only items that were held at safe temperatures,only items that were held at safe temperatures,
protected from contamination, and served by foodprotected from contamination, and served by foodservice workers may be retained as leftoversservice workers may be retained as leftovers
may be retained for up to 24 hours if cooledmay be retained for up to 24 hours if cooledproperly and held at 40properly and held at 40ooF or belowF or below
Hot leftovers may be retained for up to 5 hours ifHot leftovers may be retained for up to 5 hours ifheld at 140held at 140ooF or aboveF or above
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L
eftoversL
eftovers Rapid coolingRapid cooling
reduce bulk products and increase the surface area of areduce bulk products and increase the surface area of aproductproduct
Use 2Use 2--inch shallow pans, ice baths, slicing, stirring,inch shallow pans, ice baths, slicing, stirring,blast chillers, or a combinationblast chillers, or a combination
hot items must be cooled from temperatures thathot items must be cooled from temperatures thatare above 140are above 140ooF to 70F to 70ooF in 2 hours, then from 70F in 2 hours, then from 70
ooF to 40F to 40ooF or below within 4 hoursF or below within 4 hours document time and temperature at the beginning ofdocument time and temperature at the beginning of
cooling, when 70cooling, when 70ooF or below was attained, and whenF or below was attained, and when4040ooF was achievedF was achieved
fail to reach 70fail to reach 70ooF within 2 hours, rapidly reheat to 165F within 2 hours, rapidly reheat to 165ooF and tr coolin a ain or discard the itemF and tr coolin a ain or discard the item
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SandwichesSandwiches
mademade--toto--order sandwich is prepared on aorder sandwich is prepared on aconsumers requestconsumers request
mass feeding operations, mademass feeding operations, made--toto--orderordersandwiches may be batch prepared no more than 1sandwiches may be batch prepared no more than 1hour prior to servicehour prior to service
must be disposed of3 hours after preparationmust be disposed of3 hours after preparation
PrePre--Prepared Sandwiches are sandwiches that arePrepared Sandwiches are sandwiches that arebeing prepared for intended service beyond thebeing prepared for intended service beyond thecurrent meal periodcurrent meal period
No leftovers may be used when preparing theseNo leftovers may be used when preparing thesesandwichessandwiches
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SandwichesSandwiches
Hot sandwiches may be held to 5 hours at 140Hot sandwiches may be held to 5 hours at 140ooFF
Frozen sandwiches prepared by a foodFrozen sandwiches prepared by a food
manufacturer retainedIAW the expiration date onmanufacturer retainedIAW the expiration date onlabellabel
Sandwiches preSandwiches pre--prepared then frozen in the diningprepared then frozen in the diningfacility must be consumed or discarded within 7facility must be consumed or discarded within 7days of removal from freezerdays of removal from freezer
Refrigerated preRefrigerated pre--prepared sandwiches purchasedprepared sandwiches purchasedfrom a manufacturer must be consumed IAW labelfrom a manufacturer must be consumed IAW label
Sandwiches preSandwiches pre--prepared in designated sandwichprepared in designated sandwichpreparation area retain for 60 hours if held at 40preparation area retain for 60 hours if held at 40ooFF
PP P d P t ti llP d P t ti ll
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PrePre--Prepared PotentiallyPrepared PotentiallyHazardous FoodsHazardous Foods PrePre--prepared PHFs are prepared in advance forprepared PHFs are prepared in advance for
future service beyond a specific mealfuture service beyond a specific meal
Cooked/prepared and immediately cooled to 40Cooked/prepared and immediately cooled to 40ooFF
labeled as prelabeled as pre--prepared with date and timeprepared with date and time The expiration of preThe expiration of pre--prepared PHFs are asprepared PHFs are as
follows:follows:
frozen in DF, consumed within 24 hours from date offrozen in DF, consumed within 24 hours from date ofthawthaw
ManufacturerManufacturer--processed frozen foods consumed withinprocessed frozen foods consumed within7 days (non7 days (non--frozen period)frozen period)
Refrigerated RTE PHFs packaged by a foodRefrigerated RTE PHFs packaged by a foodprocessing plant from a bulk open container within 48processing plant from a bulk open container within 48
hours of container openinghours of container opening
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Cleaning & SanitizingCleaning & Sanitizing All nonAll non--food contact surfaces in DF must befood contact surfaces in DF must be
cleaned after each mealcleaned after each meal
Food contact surfaces, (food service equipmentFood contact surfaces, (food service equipment
and utensils) must be properly cleaned andand utensils) must be properly cleaned andsanitizedsanitized
threethree--compartment sinkcompartment sink
DishwasherDishwasher
CleanClean--inin--place methodplace method Sponges, steel wool, wooden handled brushes, andSponges, steel wool, wooden handled brushes, and
common dishtowels prohibitedcommon dishtowels prohibited
Reusable wiping cloths may be used only if storedReusable wiping cloths may be used only if stored
in sanitizing solutionin sanitizing solution
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Manual Cleaning & SanitizingManual Cleaning & Sanitizing 33--compartment sink: clean prior to usecompartment sink: clean prior to use
Wash sink: hot, soapy water at 110Wash sink: hot, soapy water at 110ooFF
do not use machine dishwashing compound(s) fordo not use machine dishwashing compound(s) for
manual warewashingmanual warewashing Rinse sink: hot water that is at least 120Rinse sink: hot water that is at least 120 ooFF
water becomes soapy or grease film develops, refillwater becomes soapy or grease film develops, refill
Sanitizing sink: heat or chemicalSanitizing sink: heat or chemical
heat method: 30 seconds @ 171heat method: 30 seconds @ 171ooFF Chlorine Bleach: 100 ppm @ 75Chlorine Bleach: 100 ppm @ 75 ooF for15 secondsF for15 seconds
,RGLQH6ROXWLRQ,RGLQH6ROXWLRQ SSP#SSP# RR))
IRUVHFRQGVIRUVHFRQGV
Quats: 200 ppm @ 75Quats: 200 ppm @ 75ooF
for30 secondsF
for30 seconds
S iti iS iti i II Pl E i tPl E i t
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SanitizingSanitizing InIn--Place EquipmentPlace Equipmentand Food Contact Surfacesand Food Contact Surfaces
sanitizing food contact surfaces of cleansanitizing food contact surfaces of clean--inin--placeplaceequipment, double sanitizing concentrationequipment, double sanitizing concentration
chlorine however, a 100chlorine however, a 100--ppm solution is adequateppm solution is adequate
For all others a second clear water rinse may beFor all others a second clear water rinse may benecessarynecessary
Sanitizers must be used at the properSanitizers must be used at the properconcentration to effectively kill pathogenicconcentration to effectively kill pathogenic
organismsorganisms SpotSpot--check water temperature and pHcheck water temperature and pH
Equipment and utensils cleaned and sanitizedEquipment and utensils cleaned and sanitizedallowed to air dryallowed to air dry
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Cleaning SchedulesCleaning Schedules Reasons for organized cleaning program:Reasons for organized cleaning program:
identifies facility sanitation resource requirementsidentifies facility sanitation resource requirements
distributes workloaddistributes workload
Reduces duplication of effortReduces duplication of effort
Pinpoints responsibilityPinpoints responsibility
Establishes basis for inspectionEstablishes basis for inspection
Provides training aid by identifying hard to cleanProvides training aid by identifying hard to cleanareas/equipment and incorporate them into theareas/equipment and incorporate them into thetraining programtraining program
Ensures tasks will not be overlookedEnsures tasks will not be overlooked
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Steps in a Cleaning ProgramSteps in a Cleaning Program
Developing a cleaning program SOP:Developing a cleaning program SOP:
1. Survey your cleaning needs1. Survey your cleaning needs
Evaluate all areas of the facilityEvaluate all areas of the facility 2. Obtain cleaning materials suitable for each2. Obtain cleaning materials suitable for each
surface being cleanedsurface being cleaned
approved by the EPAapproved by the EPA
3. Devise cleaning schedule:3. Devise cleaning schedule: Who, What, When, and HowWho, What, When, and How
4. Introduce cleaning program and HAZCOM4. Introduce cleaning program and HAZCOMprocedures to all food service workersprocedures to all food service workers
5. Supervise all processes5. Supervise all processes
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CHAPTER 4CHAPTER 4
Keeping Food SafeKeeping Food Safe
Food P e e ation andFood P e e ation and
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Food Preservation andFood Preservation andProtectionProtection six basic methods: dehydration, heating, freezing,six basic methods: dehydration, heating, freezing,
fermentation, chemical preservation, orfermentation, chemical preservation, orirradiation.irradiation.
Dehydration (drying)Dehydration (drying) prevents rotting of meatprevents rotting of meat
Inhibits germination/sprouting of storedInhibits germination/sprouting of storedgrains/vegetablesgrains/vegetables
inhibits the growth of microorganismsinhibits the growth of microorganisms
HeatingHeating
destroys bacteria causing disease/spoilagedestroys bacteria causing disease/spoilage
Examples: canning, pasteurization, and cookingExamples: canning, pasteurization, and cooking
heated to a specific temperature for a specific timeheated to a specific temperature for a specific time
Food Preservation andFood Preservation and
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Food Preservation andFood Preservation andProtectionProtection
FreezingFreezing
basically stops bacterial growth and enzymatic activitybasically stops bacterial growth and enzymatic activity
FermentationF
ermentation gradual chemical change caused by the enzymes ofgradual chemical change caused by the enzymes of
bacteria, molds, and yeastsbacteria, molds, and yeasts
cheeses with a long shelf life are produced by lacticcheeses with a long shelf life are produced by lactic--acid fermentationacid fermentation
PicklingPickling--by treating foods with vinegar or some otherby treating foods with vinegar or some otheracidacid
Food additives have beenFood additives have been
used for thousands of yearsused for thousands of years
effective preservativeseffective preservatives
Food Preservation andFood Preservation and
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Food Preservation andFood Preservation andProtectionProtection
IrradiationIrradiation
Exposing food to radiation source, most often CoExposing food to radiation source, most often Co6060ororCeCe137137
beginning to be accepted in the food industrybeginning to be accepted in the food industry
kill pathogenic bacteria and spoilage microorganismskill pathogenic bacteria and spoilage microorganismson everyday type foodson everyday type foods
used on spices and other foods for over50 yearsused on spices and other foods for over50 years
processing methodsprocessing methods employed to utilize technologies to reduce/eliminateemployed to utilize technologies to reduce/eliminate
microbial loads on foodsmicrobial loads on foods
Food Preservation andFood Preservation and
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Food Preservation andFood Preservation andProtectionProtection
CleanClean
SeparateSeparate
ChillChill
CookCook
Clean: Wash Hands andClean: Wash Hands and
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Clean: Wash Hands andClean: Wash Hands andSurfaces OftenSurfaces Often
Bacteria can spread throughout the kitchen and getBacteria can spread throughout the kitchen and geton to cutting boards, knives, sponges and counteron to cutting boards, knives, sponges and countertops.tops.
prevent food contamination from outside sources:prevent food contamination from outside sources:
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Clean: Wash Hands andClean: Wash Hands and
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Clean: Wash Hands andClean: Wash Hands andSurfaces OftenSurfaces Often
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Separate: Dont CrossSeparate: Dont Cross
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Separate: Don t CrossSeparate: Don t Cross--ContaminateContaminate
Principles to preventing cross contamination are:Principles to preventing cross contamination are:
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ERWWRPVKHOIERWWRPVKHOI
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DQGDQRWKHUIRUVDODGVDQGRWKHUIRRGVWKDWDQGDQRWKHUIRUVDODGVDQGRWKHUIRRGVWKDW
DUHUHDG\WREHHDWHQDUHUHDG\WREHHDWHQ
ZDVKFXWWLQJERDUGVDQGXWHQVLOVZLWKKRWZDVKFXWWLQJERDUGVDQGXWHQVLOVZLWKKRW
VRDS\ZDWHUDIWHUFRQWDFWZLWKUDZPHDWVRDS\ZDWHUDIWHUFRQWDFWZLWKUDZPHDW
SRXOWU\DQGVHDIRRGSRXOWU\DQGVHDIRRG
1HYHUSODFHFRRNHGIRRGRQDSODWHWKDW1HYHUSODFHFRRNHGIRRGRQDSODWHWKDW
SUHYLRXVO\KHOGUDZPHDWSRXOWU\RUVHDIRRGSUHYLRXVO\KHOGUDZPHDWSRXOWU\RUVHDIRRG
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Chill: Refrigerate PromptlyChill: Refrigerate Promptly
cold temperatures keep most harmful bacteriacold temperatures keep most harmful bacteriafrom growing and multiplyingfrom growing and multiplying
maintain a temperature of40maintain a temperature of40rrF or lowerF or lower
freezer units maintain below 0freezer units maintain below 0rrFF
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Cook: Cook to ProperCook: Cook to Proper
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Cook: Cook to ProperCook: Cook to ProperTemperaturesTemperatures
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CHAPTER 5CHAPTER 5
Requirements of TB MEDRequirements of TB MED
530530
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Food SourcesFood Sources
obtained from approved sources that comply withobtained from approved sources that comply withAR40AR40--657657
Food in hermetically sealed containers shall beFood in hermetically sealed containers shall beobtained from regulated food processing plantsobtained from regulated food processing plants
Food prepared in a private home may not be usedFood prepared in a private home may not be usedor offered for human consumption in a foodor offered for human consumption in a foodestablishmentestablishment
does not apply to private/social functions (such asdoes not apply to private/social functions (such aschapel suppers, family childcare homes, neighborhoodchapel suppers, family childcare homes, neighborhoodcookouts, unit bake sales, or similar functions) providedcookouts, unit bake sales, or similar functions) providedthe food is identified as homethe food is identified as home--prepared food on a signprepared food on a signor labelor label
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Food SourcesFood Sources
Packaged food shall be labeled as specified by lawPackaged food shall be labeled as specified by law
Fish, other than shellfish, that are intended forFish, other than shellfish, that are intended forconsumption in raw form have specialconsumption in raw form have specialrequirementsrequirements
Wild mushroom species picked in the wild haveWild mushroom species picked in the wild havespecial requirements (highly discouraged)special requirements (highly discouraged)
Meats shall be obtained from establishments listedMeats shall be obtained from establishments listedin USDAsin USDAs Meat and Poultry Inspection DirectoryMeat and Poultry Inspection Directory
Game animals received for shall be commerciallyGame animals received for shall be commerciallyraised for foodraised for food
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TemperatureTemperature
Refrigerated potentially hazardous foods shall beRefrigerated potentially hazardous foods shall beat a temperature of40at a temperature of40F (4.4F (4.4C) or below whenC) or below whenreceivedreceived
Exception: if a temperature other than 40Exception: if a temperature other than 40F (4.4F (4.4C) isC) isspecified in law (milk, molluscan shellfish, and shellspecified in law (milk, molluscan shellfish, and shelleggs)eggs)
These foods shall be cooled to 40These foods shall be cooled to 40F (4.4F (4.4C) within 4C) within 4hours of receivinghours of receiving
cooked foods received at 140cooked foods received at 140F (60F (60C) or aboveC) or above
food shipped frozen shall be received frozenfood shipped frozen shall be received frozen
free of evidence of temperature abusefree of evidence of temperature abuse
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AdditivesAdditives
Food may not contain unapproved foodFood may not contain unapproved food
additives or additives that exceed specifiedadditives or additives that exceed specified
amountsamounts 21 CFR170 through 21 CFR180 relate to21 CFR170 through 21 CFR180 relate to
food additives (GRAS)food additives (GRAS)
pesticide residues in 40 CFR185pesticide residues in 40 CFR185
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Package IntegrityPackage Integrity
Food packages shall be in good conditionFood packages shall be in good condition
and protect the integrity of the contents soand protect the integrity of the contents so
that the food is not exposed to adulterationthat the food is not exposed to adulterationor potential contaminants. Food packageor potential contaminants. Food package
defects are classified in 7 CFR42defects are classified in 7 CFR42
Shellfish/ShellstockShellfish/Shellstock
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Shellfish/ShellstockShellfish/ShellstockRequirementsRequirements
Raw, shucked shellfish shall be obtained inRaw, shucked shellfish shall be obtained innonreturnable packages bearing a legiblenonreturnable packages bearing a legible
label that identifies the name, address, andlabel that identifies the name, address, andcertification number of the shuckercertification number of the shucker--packerpackeror repacker of the molluscan shellfish and aor repacker of the molluscan shellfish and a"Sell by" date for packages with a capacity"Sell by" date for packages with a capacity
of less than 1/2 gallon or the date shuckedof less than 1/2 gallon or the date shuckedfor packages with a capacity of1/2 gallonfor packages with a capacity of1/2 gallonor moreor more
Shellfish/ShellstockShellfish/Shellstock
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Shellfish/ShellstockShellfish/ShellstockRequirementsRequirements
filter feeders concentrate microorganisms fromfilter feeders concentrate microorganisms fromocean waterocean water
result in an overload of microbes to an individualresult in an overload of microbes to an individual
consumer by ingesting just oneconsumer by ingesting just one
traceability is very important for investigation oftraceability is very important for investigation offoodborne illnessfoodborne illness
Shellstock shall be obtained in containers bearingShellstock shall be obtained in containers bearing
legible source identification tags or labels aslegible source identification tags or labels asspecified in the FDAsspecified in the FDAs National ShellfishNational ShellfishSanitation Program Manual ofOperations,Part IISanitation Program Manual ofOperations,Part IISanitation of the Harvesting,Processing, andSanitation of the Harvesting,Processing, andDistribution of ShellfishDistribution of Shellfish
Shellfish/ShellstockShellfish/Shellstock
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Shellfish/ShellstockShellfish/ShellstockRequirementsRequirements
The harvester's tag/label shall list in the followingThe harvester's tag/label shall list in the followingorder:order:
(a) harvester's ID number(a) harvester's ID number
assigned by the shellfish control authority.assigned by the shellfish control authority.
(b) date of harvesting(b) date of harvesting
(c) most precise identification of harvest location(c) most precise identification of harvest location
(d) The type and quantity of shellfish.(d) The type and quantity of shellfish.
(e)(e) ""7+,67$*,65(48,5('72%($77$&+('817,/7+,67$*,65(48,5('72%($77$&+('817,/&217$,1(5,6(037
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Shellfish/ShellstockShellfish/ShellstockRequirementsRequirements
Each tag or label shall list the dealer's name andEach tag or label shall list the dealer's name andaddress, and the certification number assigned byaddress, and the certification number assigned bythe shellfish control authority, the originalthe shellfish control authority, the original
shipper's certification numbershipper's certification number will be reasonably free of mud, dead shellfish, andwill be reasonably free of mud, dead shellfish, and
shellfish with broken shells. Shellstock tags shallshellfish with broken shells. Shellstock tags shallremain attached to the container in which they areremain attached to the container in which they are
received until the container is emptyreceived until the container is empty maintained by retaining shellstock tags or labels for90maintained by retaining shellstock tags or labels for90
calendar days from the date the container is emptiedcalendar days from the date the container is emptied
using an approved systemusing an approved system
not commingled with another containernot commingled with another container
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HandsHands
Food employees must properly wash their handsFood employees must properly wash their handswhenever there may have been a chance they maywhenever there may have been a chance they mayhave become contaminated in any wayhave become contaminated in any way
Except when washing fruits and vegetables foodExcept when washing fruits and vegetables foodemployees may not contact exposed, readyemployees may not contact exposed, ready--toto--eateatfood with their bare hands and must use suitablefood with their bare hands and must use suitableutensils (such as deli tissue, spatulas, tongs,utensils (such as deli tissue, spatulas, tongs,
singlesingle--use gloves, or dispensing equipment)use gloves, or dispensing equipment) Food employees shall minimize bare hand andFood employees shall minimize bare hand and
arm contact with exposed food that is not in aarm contact with exposed food that is not in areadyready--toto--eat formeat form
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TastingTasting
A food employee may not use a utensil more thanA food employee may not use a utensil more than
once to taste foodonce to taste food
A twoA two-- utensil method for recipe tasting isutensil method for recipe tasting isappropriateappropriate
use one utensil to remove the food from the containeruse one utensil to remove the food from the container
and to place the food in a clean, sanitary bowl or plate.and to place the food in a clean, sanitary bowl or plate.
Use a second utensil to taste the foodUse a second utensil to taste the food
discard any unused portion of food that was removed,discard any unused portion of food that was removed,
and clean and sanitize the utensil and bowl or plateand clean and sanitize the utensil and bowl or plate
Preventing Contamination ofPreventing Contamination of
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Preventing Contamination ofPreventing Contamination ofPackaged & Unpackaged FoodPackaged & Unpackaged Food
Food shall be protected from cross contaminationFood shall be protected from cross contaminationby separating raw animal foods, during storage,by separating raw animal foods, during storage,preparation, holding, and display, from raw readypreparation, holding, and display, from raw ready--
toto--eat food, and cooked readyeat food, and cooked ready--toto--eat foodeat food Use separate equipment for eachUse separate equipment for each
Arrange raw PHFs by cooking temperatureArrange raw PHFs by cooking temperature
lower cooking temperatureslower cooking temperatures--toptop
higher cooking temperatureshigher cooking temperatures--bottombottom (3) Arranging food in equipment so cross(3) Arranging food in equipment so cross
contamination is preventedcontamination is prevented
prepare each type at different times or in separateprepare each type at different times or in separate
areasareas
Preventing Contamination ofPreventing Contamination of
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Preventing Contamination ofPreventing Contamination ofPackaged & Unpackaged FoodPackaged & Unpackaged Food
(4) Storing ready(4) Storing ready--toto--eat food and cooked foodseat food and cooked foodsseparately or above raw PHFsseparately or above raw PHFs
(5) Clean and sanitize equipment and utensils(5) Clean and sanitize equipment and utensilsproperlyproperly
(6) Store food in packages, covered containers, or(6) Store food in packages, covered containers, orwrappingswrappings
(7) Clean hermetically sealed containers before(7) Clean hermetically sealed containers beforeopeningopening
(8) Protect food containers that are received(8) Protect food containers that are receivedpackaged together in a casepackaged together in a case
Preventing Contamination ofPreventing Contamination of
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Preventing Contamination ofPreventing Contamination ofPackaged & Unpackaged FoodPackaged & Unpackaged Food
(9) Store damaged, spoiled, or recalled food(9) Store damaged, spoiled, or recalled food
in designated areas that are separate fromin designated areas that are separate from
food, equipment, utensils, linen, and singlefood, equipment, utensils, linen, and single--service and singleservice and single--use articlesuse articles
(10) Separate fruits and vegetables from(10) Separate fruits and vegetables from
readyready--toto--eat food, before they are washedeat food, before they are washed
Food Storage Containers &Food Storage Containers &
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Food Storage Containers &Food Storage Containers &IdentificationIdentification
Working containers holdingWorking containers holding
food/ingredients removed from originalfood/ingredients removed from original
packages (such as cooking oils, flour, herbs,packages (such as cooking oils, flour, herbs,potato flakes, salt, spices, and sugar) shallpotato flakes, salt, spices, and sugar) shall
be identified by common namebe identified by common name
except containers holding foodexcept containers holding foodunmistakably recognized such as pasta needunmistakably recognized such as pasta need
not be identifiednot be identified
Substituting for Raw ShellSubstituting for Raw Shell
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Substituting for Raw ShellSubstituting for Raw ShellEggsEggs
Pasteurized eggs or egg products shall bePasteurized eggs or egg products shall be
substituted for raw shell eggs in thesubstituted for raw shell eggs in the
preparation of foodspreparation of foods that are not cooked to athat are not cooked to ahigh enough temperaturehigh enough temperature for the properfor the proper
length of time (such as Caesar salad,length of time (such as Caesar salad,
hollandaise or barnaise sauce, mayonnaise,hollandaise or barnaise sauce, mayonnaise,
eggnog, ice cream, eggeggnog, ice cream, egg--fortified beverages)fortified beverages)
Pasteurized Dry Milk &Pasteurized Dry Milk &
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Pasteurized Dry Milk &Pasteurized Dry Milk &Substituting for Fresh MilkSubstituting for Fresh Milk
Pasteurized dry milk or reconstitutedPasteurized dry milk or reconstituted
pasteurized milk products may be used as apasteurized milk products may be used as a
substitute for fresh pasteurized milk insubstitute for fresh pasteurized milk ininstant desserts, milk shakes, and whippedinstant desserts, milk shakes, and whipped
products, or for cooking and bakingproducts, or for cooking and baking
purposespurposes
Protection from UnapprovedProtection from Unapproved
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Protection from UnapprovedProtection from UnapprovedAdditivesAdditives
Food shall be protected from contamination thatFood shall be protected from contamination that
may result from the addition of unsafe ormay result from the addition of unsafe or
unapproved food or color additives, or unsafe orunapproved food or color additives, or unsafe or
unapproved levels of approved food and colorunapproved levels of approved food and color
additivesadditives
food employees may not apply sulfiting agents tofood employees may not apply sulfiting agents to
FF&V intended for raw consumption or to a foodFF&V intended for raw consumption or to a foodconsidered to be a good source of vitamin Bconsidered to be a good source of vitamin B
11
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IceIce
Ice may not be used as food after use as a mediumIce may not be used as food after use as a mediumfor cooling the exterior surfaces of food, packagedfor cooling the exterior surfaces of food, packagedfoods, or cooling coils and tubes of equipmentfoods, or cooling coils and tubes of equipment
Packaged food may not be stored in direct contactPackaged food may not be stored in direct contactwith ice or water if subject to the entry of waterwith ice or water if subject to the entry of water
Generally, unpackaged food may not be stored inGenerally, unpackaged food may not be stored indirect contact with undrained icedirect contact with undrained ice
Whole, raw fruits or vegetables; cut, rawWhole, raw fruits or vegetables; cut, rawvegetables (such as celery or carrot sticks or cutvegetables (such as celery or carrot sticks or cutpotatoes); and tofu may be immersed in ice orpotatoes); and tofu may be immersed in ice orwaterwater
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IceIce
Raw chicken and raw fish that are receivedRaw chicken and raw fish that are receivedimmersed in ice in shipping containers mayimmersed in ice in shipping containers mayremain in that condition while in storage awaitingremain in that condition while in storage awaiting
preparation, display, service, or salepreparation, display, service, or sale Ice intended shall be dispensed from selfIce intended shall be dispensed from self--service,service,
automatic ice dispensing machines or placed inautomatic ice dispensing machines or placed incleaned and sanitized selfcleaned and sanitized self--draining containerdraining container
Use clean and sanitized scoops, tongs, or otherUse clean and sanitized scoops, tongs, or othericeice--dispensing utensilsdispensing utensils
Glassware is prohibited for scooping iceGlassware is prohibited for scooping ice
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Equipment & UtensilsEquipment & Utensils Food may not contact surfaces of equipment andFood may not contact surfaces of equipment and
utensils that are not cleaned and sanitizedutensils that are not cleaned and sanitized
pauses in food preparation or dispensingpauses in food preparation or dispensing
Store food preparation and dispensing utensils in theStore food preparation and dispensing utensils in thefood with handles above the top of the food andfood with handles above the top of the food andcontainercontainer
in nonin non--potentially hazardous food, store utensils withpotentially hazardous food, store utensils withhandles above the top of the food within containers orhandles above the top of the food within containers or
equipment that can be closed, such as bins of sugar,equipment that can be closed, such as bins of sugar,flour, or cinnamonflour, or cinnamon
may also store on a clean portion of the foodmay also store on a clean portion of the foodpreparation table or cooking equipment,preparation table or cooking equipment,
shall be cleaned and sanitized at proper frequenciesshall be cleaned and sanitized at proper frequencies
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GlovesGloves singlesingle--use gloves shall:use gloves shall:
be used for only one task such as working with readybe used for only one task such as working with ready--toto--eat food or with raw animal foodeat food or with raw animal food
used for no other purposeused for no other purpose
discarded when damaged or soiled or whendiscarded when damaged or soiled or wheninterruptions occur in the operationinterruptions occur in the operation
SlashSlash--resistant glovesresistant gloves
direct contact only with food, such as frozen food or adirect contact only with food, such as frozen food or a
primal cut of meat, that will be subsequently cookedprimal cut of meat, that will be subsequently cooked may be used with readymay be used with ready--toto--eat food that shall not beeat food that shall not be
subsequently cooked if gloves have a smooth, durable,subsequently cooked if gloves have a smooth, durable,and nonabsorbent outer surface or are covered with aand nonabsorbent outer surface or are covered with asmooth, durable, nonabsorbent glove or singlesmooth, durable, nonabsorbent glove or single--useuse
lovelove
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GlovesGloves
Cloth gloves may not be used in directCloth gloves may not be used in direct
contact with food, such as frozen food or acontact with food, such as frozen food or a
primal cut of meat, unless the food isprimal cut of meat, unless the food issubsequently cookedsubsequently cooked
Cloth gloves shall be washed and sanitizedCloth gloves shall be washed and sanitized
at least daily and shall be changed whenat least daily and shall be changed whenthere is an interruption in the operation orthere is an interruption in the operation or
when they become damaged or soiledwhen they become damaged or soiled
Using Clean Tableware forUsing Clean Tableware for
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Using Clean Tableware forUsing Clean Tableware forSecond Portions and RefillsSecond Portions and Refills
Do not use tableware soiled by the consumer toDo not use tableware soiled by the consumer toprovide second portions or refillsprovide second portions or refills
However, selfHowever, self--service consumers may reuse cupsservice consumers may reuse cupsand glasses if refilling is a contaminationand glasses if refilling is a contamination--freefreeprocessprocess
Sign similar to the one shown shall be postedSign similar to the one shown shall be posted
Please obtain clean tableware beforePlease obtain clean tableware before
obtaining additional foodobtaining additional food
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Food StorageFood Storage
protected from contamination by storing the foodprotected from contamination by storing the foodin a clean, dry location where it is not exposed toin a clean, dry location where it is not exposed tosplash, dust, or other contaminationsplash, dust, or other contamination
stored at least 6 in above the floorstored at least 6 in above the floor
Food in packages and working containers may beFood in packages and working containers may bestored less than 6 in (15 cm) above the floor onstored less than 6 in (15 cm) above the floor oncertain occasions.certain occasions.
Pressurized beverage containers, cased food inPressurized beverage containers, cased food inwaterproof containers (bottles or cans); and milkwaterproof containers (bottles or cans); and milkcontainers in plastic crates may be stored on acontainers in plastic crates may be stored on afloor (not recommended)floor (not recommended)
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Prohibited Food Storage AreasProhibited Food Storage Areas
locker rooms, toilet rooms, dressing rooms, orlocker rooms, toilet rooms, dressing rooms, ormechanical roomsmechanical rooms
not in rooms used to hold garbage, under sewernot in rooms used to hold garbage, under sewerlines that are not shielded, under leaking waterlines that are not shielded, under leaking waterlines, under open stairwells or under any otherlines, under open stairwells or under any othersources of contaminationsources of contamination
PHFs dispensed by a vending machine shall be inPHFs dispensed by a vending machine shall be in
the package it was placed at the foodthe package it was placed at the foodestablishment or food processing plantestablishment or food processing plant
During preparation, unpackaged food shall beDuring preparation, unpackaged food shall beprotected sources of contaminationprotected sources of contamination
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Food DisplayFood Display
Except for nuts in the shell and whole, rawExcept for nuts in the shell and whole, raw
FF&V that are intended for hulling, peeling,FF&V that are intended for hulling, peeling,
or washing by the consumer beforeor washing by the consumer beforeconsumption, food on display shall beconsumption, food on display shall be
protected from contaminationprotected from contamination
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Condiment ProtectionCondiment Protection
protected from contamination by being kept inprotected from contamination by being kept in
either dispensers that are designed to provide protectioneither dispensers that are designed to provide protection
protected food displays sprotected food displays s
original containers designed for dispensingoriginal containers designed for dispensing
individual packages or portions.individual packages or portions.
may be made available from condiment selfmay be made available from condiment self--service dispensing equipment at those locationsservice dispensing equipment at those locations
having an onhaving an on--duty attendantduty attendant Use of relish bowls and other similar nonUse of relish bowls and other similar non--selfself--
closing condiment containers is prohibitedclosing condiment containers is prohibited
Consumer SelfConsumer Self--ServiceService
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OperationsOperations Raw, unpackaged animal food may not be offeredRaw, unpackaged animal food may not be offered
for consumer selffor consumer self--serviceservice
does not apply to consumer selfdoes not apply to consumer self--service of readyservice of ready--toto--eateatfoods at buffets or salad barsfoods at buffets or salad bars
shall be provided with suitable utensilsshall be provided with suitable utensils
employees shall monitor selfemployees shall monitor self--service operationsservice operations
customers prohibited from taking PHFs homecustomers prohibited from taking PHFs homefrom selffrom self--service operations. Exceptions:service operations. Exceptions:
carrycarry--out or ala carte operationsout or ala carte operations
PHF not placed on serving lines and maintained asPHF not placed on serving lines and maintained asleftoversleftovers
provide appropriate food handling safety directionsprovide appropriate food handling safety directions
Returned Food for ReserviceReturned Food for Reservice
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or Saleor Sale
After being in the possession of a consumer,After being in the possession of a consumer,
food that is unused or returned by thefood that is unused or returned by the
consumer may not be offered as food forconsumer may not be offered as food forhuman consumptionhuman consumption
Food that is not potentially hazardous, suchFood that is not potentially hazardous, such
as crackers and condiments,
in an unopenedas crackers and condiments,
in an unopenedoriginal package and maintained in soundoriginal package and maintained in sound
condition may be recondition may be re--served or resoldserved or resold
Dispensing Milk, Cream, andDispensing Milk, Cream, and
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p g , ,p g , ,Nondairy ProductsNondairy Products Milk and milk products for drinking pur