general rules for holding food temperature: hold tcs food at the correct temperature o hot food:...

General Rules for Holding Food

Temperature: Hold TCS food at the correct temperature

o Hot food: 135˚F (57˚C) or higher o Cold food: 41˚F (5˚C) or lower

Check temperatures at least every four hourso Throw out food not at 41˚F (5˚C) or lower o Check temperatures every two hours to leave

time for corrective action

9-2

General Rules for Holding Food

Temperature: NEVER use hot-holding equipment to reheat

food unless it’s designed for ito Reheat food correctly, and then move it into a

holding unit

9-3

Holding Food Without Temperature Control

Cold food can be held without temperature control for up to six hours if: It was held at 41˚F (5˚C) or lower before removing

it from refrigeration It does not exceed 70˚F (21˚C) during service

o Throw out food that exceeds this temperature It has a label specifying

o Time it was removed from refrigerationo Time it must be thrown out

It is sold, served, or thrown out within six hours

9-4

9-5

Holding Food Without Temperature Control

Hot food can be held without temperature control for up to four hours if: It was held at 135˚F (57˚C) or higher before

removing it from temperature control It has a label specifying when the item must be

thrown out It is sold, served, or thrown out within four hours

Service Staff Guidelines

Handling dishes and glassware:

9-6

Correct

Incorrect

Kitchen Staff Guidelines

Prevent contamination when serving food: Wear single-use gloves whenever handling

ready-to-eat foodo As an alternative use spatulas, tongs, deli sheets,

or other utensils Use clean and sanitized utensils for serving

o Use separate utensils for each foodo Clean and sanitize utensils after each tasko At minimum, clean and sanitize them at least

once every four hours

9-7

Kitchen Staff Guidelines

Prevent contamination when serving food: Store serving utensils correctly between uses

o On a clean and sanitized food-contact surfaceo In the food with the handle extended above the

container rim

9-8

Preset Tableware

If you preset tableware: Prevent it from being contaminated

o Wrap or cover the items

Table settings do not need to be wrapped or covered if extra settings: Are removed when guests are seated Are cleaned and sanitized after guests

have left

9-9

Refilling Returnable Take-Home Containers for Food

Some jurisdictions allow the refilling of take-home food containers.

Take-home food containers must be: Designed to be reused Cleaned and sanitized correctly

9-10

Refilling Returnable Take-Home Containers for Beverages

Some jurisdictions allow the refilling of take-home beverage containers.

These can be refilled for the same customer with non-TCS food. The container must be: Able to be effectively cleaned at home and at the operation Rinsed with fresh, pressurized hot water before refilling Refilled using a process prevents contamination

9-11

Re-serving Food Safely

NEVER re-serve: Food returned by one customer to

another customer Plate garnishes Uncovered condiments Uneaten bread or rolls

Generally, only unopened, prepackaged food in good condition can be re-served: Condiment packets Wrapped crackers or breadsticks

9-12

Self-Service Areas

To prevent contamination: Use sneeze guards

o Must be located 14" (36 cm) above the counter

o Must extend 7" (18 cm) beyond the food

Identify all food itemso Label foodo Place salad dressing names on ladle handles

9-13

Self-Service Areas

To prevent contamination: Keep raw meat, fish, and poultry separate

from ready-to-eat food Do NOT let customers refill dirty plates or

use dirty utensils at self-service areas Stock food displays with the correct

utensils for dispensing food

9-14

Labeling Bulk Food in Self-Service Areas

A label is not needed for bulk unpackaged food, such as bakery products, if: The product makes no claim regarding health or nutrient content No laws requiring labeling exist The food is manufactured or prepared on the premises The food is manufactured or prepared at another regulated food

operation or processing plant owned by the same person

9-15

Off-Site Service

When delivering food off-site: Use insulated, food-grade containers

designed to stop food from mixing, leaking, or spilling

Clean the inside of delivery vehicles regularly Check internal food temperatures Label food with a use-by date and time, and

reheating and service instructions Store raw meat, poultry, and seafood, and

ready-to-eat items separately

9-16

Off-Site Service

When catering: Make sure the service site has the

correct utilitieso Safe water for cooking, dishwashing,

and handwashingo Garbage containers stored away from

food-prep, storage, and serving areas Use insulated containers to hold TCS food Store ready-to-eat food separately from

raw food Provide customers with directions for

handling leftovers

9-17

Vending Machines

To keep vended food safe: Check product shelf life daily

o Refrigerated food prepped on-site and not sold in seven days must be thrown out

Keep TCS food at the correct temperature Dispense TCS food in its original container Wash and wrap fresh fruit with edible peels

before putting it in the machine

9-18

10-2

Food Safety Management Systems

Food safety management system: Group of practices and procedures

intended to prevent foodborne illness Actively controls risks and hazards

throughout the flow of food


These are the foundation of a food safety management system:

Food safety training program

10-3

Quality control and assurance program

Supplier selection and specification program

Personal hygiene program


These are the foundation of a food safety management system:

10-4

Standard operating procedures (SOPs)

Pest control programFacility design and equipment maintenance program

Cleaning and sanitation program

Active Managerial Control

Focuses on controlling the five most common risk factors for foodborne illness:

1. Purchasing food from unsafe sources

2. Failing to cook food adequately

3. Holding food at incorrect temperatures

4. Using contaminated equipment

5. Practicing poor personal hygiene

10-5

Active Managerial Control

There are many ways to achieve active managerial control in the operation: Training programs Manager supervision Incorporation of standard operating procedures (SOPs) HACCP

These are critical to the success of active managerial control: Monitoring critical activities in the operation Taking the necessary corrective action when required Verifying that the actions taken control the risks factors

10-6

The FDA’s Public Health Interventions

The FDA provides recommendations for controlling the common risk factors for foodborne illness: Demonstration of knowledge Staff health controls Controlling hands as a vehicle of

contamination Time and temperature parameters for

controlling pathogens Consumer advisories

10-7

HACCP

The HACCP approach: HACCP is based on identifying significant biological,

chemical, or physical hazards at specific points within a product’s flow through an operation

Once identified, hazards can be prevented, eliminated, or reduced to safe levels

10-8

HACCP

To be effective, a HACCP system must be based on a written plan: It must be specific to each facility’s menu,

customers, equipment, processes, and operations A plan that works for one operation may not work

for another

10-9

HACCP

The seven HACCP principles:

1. Conduct a hazard analysis

2. Determine critical control points (CCPs)

3. Establish critical limits

4. Establish monitoring procedures

5. Identify corrective actions

6. Verify that the system works

7. Establish procedures for record keeping and documentation

10-10

HACCP

Principle 1: Conduct a hazard analysis Identify potential hazards in the food served by looking at how it

is processed Identify TCS food items and determine where hazards are likely to occur

for each one; look for biological, chemical, and physical contaminants

10-11

HACCP

Principle 2: Determine critical control points (CCPs) Find points in the process where identified

hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPs

Depending on the process, there may be more than one CCP

10-12

HACCP

Principle 3: Establish critical limits For each CCP, establish minimum or

maximum limits These limits must be met to

o Prevent or eliminate the hazardo Reduce it to a safe level

Critical Limit

10-13

HACCP

Principle 4: Establish monitoring procedures Determine the best way to check critical limits

o Make sure they are consistently met Identify who will monitor them and how often

10-14

10-15

HACCP

Principle 5: Identify corrective actions Identify steps that must be taken when a

critical limit is not met Determine these steps in advance

HACCP

Principle 6: Verify that the system works Determine if the plan is working as intended Evaluate the plan on a regular basis using

o Monitoring chartso Recordso Hazard analysis

Determine if your plan prevents, reduces, or eliminates identified hazards

10-16

HACCP

Principle 7: Establish procedures for record keeping and documentation

Keep records for these actions: Monitoring activities Corrective actions Validating equipment (checking for good

working condition) Working with suppliers (invoices,

specifications, etc.)

10-17

HACCP

These specialized processing methods require a variance and may require a HACCP plan: Smoking food as a method to preserve it (but not to

enhance flavor) Using food additives or components such as vinegar to

preserve or alter food so it no longer requires time and temperature control for safety

Curing food Custom-processing animals

10-18

HACCP

These specialized processing methods require a variance and may require a HACCP plan: Packaging food using ROP methods including

o MAPo Vacuum-packedo Sous vide

Treating (e.g. pasteurizing) juice on-site and packaging it for later sale

Sprouting seeds or beans

10-19

Crisis Management

To build a crisis-management program: Create a crisis-management team Prepare for different types of crises Create a written plan tailored to your

operation Test your plan

10-20

Crisis Management

To prepare for a crisis: Create a crisis-management team Create an emergency-contact list Develop a crisis-communication plan

10-21

Crisis Management

To prepare for a foodborne-illness outbreak: Develop a food safety program Train staff on food safety policies and

procedures Create a foodborne illness incident

report formo Get legal guidance when developing ito Train staff to use it

10-22

Crisis Management

The foodborne illness incident report form should document the following: What and when the customer ate at the

operation When the customer first got sick, what the

symptoms where, and how long they were experienced

When and where the customer sought medical attention

What other food was eaten by the customer

10-23

Crisis Management

When responding to a crisis: Work with the media Communicate directly with your key

audiences (customers, stockholders, the community)

Fix the problem and then communicate what you have done

10-24

Crisis Management

When responding to a foodborne- illness outbreak: Take the complaint seriously and express

concern Complete an incident report form Contact your crisis-management team and

the local health department Follow your crisis-communication plan

10-25

Take the complaint seriously and express concern

Don’t admit responsibility Ask for general contact information Complete the foodborne-illness

incident report form

A customer calls to report a foodborne illness

10-26

Responding to a Foodborne-Illness Outbreak

If: Then:

Contact the crisis-management team

Identify common food items to determine the potential source of the complaint

Contact the regulatory authority to assist with the investigation if an outbreak is suspected

There are similar customer complaints of foodborne illness

10-27


If: Then:


If: Then:

Set aside the suspected product and identify it to prevent further sale

Label the product with a “Do Not Use” and “Do Not Discard” label

Log information about the product including a description, product date, and lot number

If possible, obtain samples of the suspect food from the customer

The suspected food is still in the operation

10-28


If: Then:

Maintain a list of food handlers scheduled at the time of the suspected contamination

Interview them about their health status

Exclude the suspected staff member from the operation following requirements

The suspected outbreak is caused by a sick staff member

10-29


If: Then:

Cooperate with the regulatory authority to resolve the crisis

Provide appropriate documentation including temperature logs, HACCP documents, staff files, etc.

The regulatory authority confirms your operation is the source of the outbreak

10-30

Crisis Management

To recover from a foodborne-Illness outbreak: Investigate to find the cause of the outbreak Work with the regulatory authority to resolve issues Throw out all suspected food Clean and sanitize all areas of the operation Establish new procedures or revise existing ones based on the

investigation results Develop a plan to reassure customers that the food served in your operation

is safe

10-31

Construction Plan Review

Construction plans will require approval by the local regulatory authority.

Benefits of a regulatory review: Ensures design meets regulatory

requirements Ensures safe flow of food May save time and money Ensures contractors are constructing the

facility correctly Ensures approved equipment is being used

11-2

Facility Design

A well-designed kitchen will address: Workflow

o It must keep food out of the temperature danger zone as much as possible

o It must limit the number of times foodis handled

11-3

Facility Design

A well-designed kitchen will address: Contamination

o The risk of cross-contamination must be minimizedo Place equipment to prevent splashing or spillage from one piece of equipment

to another Equipment accessibility

o Place equipment so staff can easily clean the facility and all equipment

11-4

Material Selection for Interior Construction

Flooring must be: Smooth Durable Nonabsorbent Easy to clean

For use in these areas: Walk-in coolers Prep and food-storage Dishwashing Restrooms Dressing and locker rooms

11-5

Material Selection for Interior Surfaces

Coving: Curved, sealed edge placed

between the floor and wall Eliminates sharp corners or gaps that are

hard to clean Must be glued tightly to the

wall to o Eliminate hiding places for pestso Protect the wall from moisture

11-6

Interior Walls and Ceilings

Materials must be: Smooth Nonabsorbent Durable Easy to clean

11-7

Handwashing Stations

Handwashing stations must be conveniently located and are required in: Restrooms or directly next to them Food-prep areas Service areas Dishwashing areas

Handwashing sinks must be used only for handwashing.

11-8

Handwashing Stations

Handwashing stations must have:

Hot and cold running water

Soap A way to dry hands

Garbage container Signage

11-9

Equipment Standards

Look for the NFS mark when purchasing equipment: Ensures food equipment surfaces are

o Nonabsorbento Smootho Corrosion resistanto Easy to cleano Durableo Resistant to damage

11-10

Dishwashing Machines

Dishwashers must be installed: So they are reachable and conveniently

located In a way that keeps utensils, equipment,

and other food-contact services from becoming contaminated

Following manufacturer’s instructions

11-11

Dishwashing Machines

When selecting dishwashers make sure: The detergents and sanitizers used are

approved by the local regulatory authority They have the ability to measure water

temperature, water pressure, and cleaning and sanitizing chemical concentration

Information about the correct settings is posted on the machine

11-12

Three-Compartment Sinks

Purchase sinks large enough to accommodate large equipment and utensils.

11-13

Floor-mounted equipment must be either: Mounted on legs at least six inches

(15 centimeters) high Sealed to a masonry base

11-14

Installing and Maintaining Equipment

Tabletop equipment should be either: Mounted on legs at least four inches

(10 centimeters) high Sealed to the countertop

11-15



Once equipment has been installed: It must be maintained regularly Only qualified people should maintain it Set up a maintenance schedule with your

supplier or manufacturer Check equipment regularly to make sure

it is working correctly

11-16

Water Supply

Acceptable sources of drinkable water: Approved public water mains Regularly tested and maintained private sources Closed, portable water containers Water transport vehicles

11-17

11-18

Plumbing

Cross-connection: Physical link between safe water and dirty water from

o Drains o Sewers o Other wastewater sources

Plumbing

Backflow: Reverse flow of contaminants through

a cross-connection into the drinkable water supply

Backsiphonage: A vacuum created in the plumbing system

that sucks contaminants back into the water supply o Can occur when high water use in one area

of the operation creates a vacuum o A running hose in a mop bucket can lead

to backsiphonage

11-19

Vacuum breaker

Backflow prevention methods:

Air gap

11-20

Plumbing

Sewage

If there is a backup of sewage in the operation: The affected area should be closed right away The problem must be corrected The area must be thoroughly cleaned

If the backup is a significant risk to food safety: Service must be stopped The local regulatory authority must be notified

11-21

Lighting

Consider the following when installing and maintaining lighting: Different areas of the facility have different

lighting intensity requirements Local jurisdictions usually require prep areas to

be brighter than other areas All lights should have shatter-resistant lightbulbs

or protective covers Replace burned out bulbs with correct size bulbs

11-22

Ventilation systems: Must be cleaned and maintained to prevent

grease and condensation from building up on walls and ceilingso Follow manufacturer’s recommendationso Meet local regulatory requirements

11-23

Ventilation

Garbage

Garbage: Remove from prep areas as quickly

as possible o Be careful not to contaminate food and

food-contact surfaces Clean the inside and outside of containers

frequentlyo Clean them away from food-prep and

storage areas

11-24

Garbage

Indoor containers must be: Leak proof, waterproof, and pest proof Easy to clean Covered when not in use

Designated storage areas: Store waste and recyclables separately

from food and food-contact surfaces Storage must not create a nuisance or a

public health hazard

11-25

Garbage

Outdoor containers must: Be placed on a smooth, durable,

nonabsorbent surfaceo Asphalt or concrete

Have tight-fitting lids Be covered at all times Have their drain plugs in place

11-26

Cleaners must be: Stable and noncorrosive Safe to use

When using them: Follow manufacturers’ instructions Do NOT use one type of detergent in place

of another unless the intended use is the same

12-2

Cleaners

Cleaners

Types of detergents: General-purpose detergents

o Remove dirt from floors, walls, ceilings, prep surfaces and most equipment surfaces

Heavy-duty detergentso Remove wax, aged or dried dirt, and

baked-on grease

12-3

Cleaners

Degreasers: Have ingredients for dissolving grease Work well on burned-on grease

o Backsplashes, oven doors, and range hoods

12-4

Cleaners

Delimers: Used on mineral deposits and other dirt

that other cleaners can’t removeo Steam tableso Dishwashers

12-5

Cleaners

Abrasive cleaners: Have a scouring agent that helps scrub

hard-to-remove dirt Used to remove baked-on food Can scratch surfaces

12-6

Sanitizing

12-7

Surfaces can be sanitized using: Heat

o The water must be at least 171˚F (77 ˚ C)o Immerse the item for 30 seconds

Chemicalso Chlorineo Iodineo Quats

Sanitizing

Chemical sanitizing: Food-contact surfaces can be sanitized

by eithero Soaking them in a sanitizing solution o Rinsing, swabbing, or spraying

them with a sanitizing solution In some cases a detergent-sanitizer blend

can be usedo Use it once to cleano Use it a second time to sanitize

12-8

Sanitizer Effectiveness

Concentration: Sanitizers should be mixed with water to the

correct concentrationo Not enough sanitizer may make the solution

weak and uselesso Too much sanitizer may make the solution

too strong, unsafe, and corrode metal

12-9


Concentration: Check concentration with a test kit

o Make sure it is designed for the sanitizer used

o Check the concentration often Change the solution when

o It’s dirty o The concentration is too low

12-10


Temperature: Follow manufacturer’s recommendations for

the correct temperature

Contact time: The sanitizer must make contact with the

object for a specific amount of time Minimum times differ for each sanitizer

12-11


Water hardness and pH: Find out what your water hardness and pH is from your

municipality Work with your supplier to identify the correct amount of

sanitizer to use

12-12

Guidelines for the Effective Use of Sanitizers

12-13

ChlorineWater temperature ≥100˚F (38˚C) ≥75˚F (24˚C)

Water pH ≤10 ≤8

Water hardness As per manufacturer’s recommendations

Sanitizer concentration range 50–99 ppm 50–99 ppm

Sanitizer contact time ≥7 sec ≥7 sec

Iodine QuatsWater temperature 68˚F (20˚C) 75˚F (24˚C)

Water pH ≤5 or as per manufacturer’s recommendations

As per manufacturer’s recommendations

Water hardness As per manufacturer’s recommendations

≤500 ppm or as per manufacturer’s

recommendationsSanitizer concentration range 12.5–25 ppm As per manufacturer’s

recommendationsSanitizer contact time ≥30 sec ≥30 sec

Guidelines for the Effective Use of Sanitizers

12-14

How to clean and sanitize:

1. Scrape or remove food bits from the surface

3. Rinse the surface

4. Sanitize the surface

5. Allow the surface to air-dry

How and When to Clean and Sanitize

2. Wash the surface

12-15


Food-contact surfaces must be cleaned and sanitized: After they are used Before working with a different

type of food Any time a task was interrupted

and the items may have been contaminated

After four hours if the items are in constant use

12-16


Cleaning and sanitizing stationary equipment: Unplug the equipment Take the removable parts off the equipment

o Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed

Scrape or remove food from the equipment surfaces Wash the equipment surfaces

12-17


Cleaning and sanitizing stationary equipment: Rinse the equipment surfaces with clean water Sanitize the equipment surfaces

o Make sure the sanitizer comes in contact with each surface

Allow all surfaces to air-dry Put the unit back together

12-18


Clean-in-place equipment: Equipment holding and dispensing TCS food must be

cleaned and sanitized every day unless otherwise indicated by the manufacturer

Check local regulatory requirements

12-19

Machine Dishwashing

High-temperature machines: Final sanitizing rinse must be at least

180˚F (82˚C)o 165˚F (74˚C) for stationary rack,

single-temperature machines

Chemical-sanitizing machines: Clean and sanitize at much lower

temperatures Follow the temperature guidelines

provided by the manufacturer

12-20

Dishwasher Operation

Guidelines: Clean the machine as often as needed Scrape, rinse, or soak items before washing Use the correct dish racks NEVER overload dish racks Air-dry all items Check the machine’s water temperature and pressure

12-21

Monitoring High Temperature Dishwashing Machines

When using high-temperature dishwashing machines, provide staff with tools to check the temperature of the items being sanitized.

Options include: Maximum registering thermometers Temperature sensitive tape

12-22

Manual Dishwashing

Setting up a three-compartment sink: Clean and sanitize each sink and drain board Fill the first sink with detergent and water at

least 110˚F (43˚C) Fill the second sink with clean water Fill the third sink with water and sanitizer to

the correct concentration Provide a clock with a second hand to let food

handlers know how long items have been in the sanitizer

12-23

Three-Compartment Sinks

Steps for cleaning and sanitizing:

12-24

1. Rinse, scrape, or soak items before washing them

2. Wash items in the first sink

3. Rinse items in the second sink

4. Sanitize items in the third sink

5. Air-dry items on a clean and sanitized surface

Storing Tableware and Equipment

When storing clean and sanitized tableware and equipment: Store them at least six inches (15 cm) off

the floor Clean and sanitize drawers and shelves

before items are stored Store glasses and cups upside down on a

clean and sanitized shelf or rack

12-25

Storing Tableware and Equipment

When storing clean and sanitized tableware and equipment: Store flatware and utensils with handles up Cover the food-contact surfaces of

stationary equipment until ready for use Clean and sanitize trays and carts used to

carry clean tableware and utensils

12-26

Cleaning the Premises

When cleaning the premises: Clean nonfood-contact surfaces regularly

o Includes floors, ceilings, walls, equipment exteriors, etc.

o Prevents dust, dirt, food residue and other debris from building up

12-27


Cleaning up after people who get sick: Diarrhea and vomit in the operation must be cleaned up correctly

o It can carry Norovirus, which is highly contagious Correct cleanup can prevent food from becoming contaminated and keep

others from getting sick Check with your local regulatory authority regarding requirements for

cleaning up vomit and diarrhea. A written cleanup plan may be required.

12-28


Consider the following when developing a plan for cleaning up vomit and diarrhea: How you will contain liquid and airborne substances, and remove

them from the operation How you will clean, sanitize, and disinfect surfaces When to throw away food that may have been contaminated What equipment is needed to clean up these substances, and

how it will be cleaned and disinfected after use When a food handler must wear personal protective equipment

12-29


Develop a plan for cleaning up vomit and diarrhea: How staff will be notified of the correct procedures for containing,

cleaning, and disinfecting these substances How to segregate contaminated areas from other areas When staff must be restricted from working with or around food or

excluded from working in the operation How sick customers will be quickly removed from the operation How the cleaning plan will be implemented

12-30


Storing cleaning tools and chemicals: Place in a separate area away from food and

prep areas

The storage area should have: Good lighting so chemicals can be easily seen Hooks for hanging cleaning tools Utility sink for filling buckets and washing

cleaning tools Floor drain for dumping dirty water

12-31


NEVER: Dump mop water or other liquid waste into

toilets or urinals Clean tools in sinks used for

o Handwashingo Food prepo Dishwashing

12-32

Using Foodservice Chemicals

Chemicals: Only purchase those approved for use in

foodservice operations Store them in their original containers away

from food and food-prep areas If transferring them to a new container, label

it with the common name of the chemical

12-33

Using Foodservice Chemicals

Chemicals: Keep MSDS for each chemical When throwing chemicals out, follow

o Instructions on the label o Local regulatory requirements

12-34

Developing a Cleaning Program

To develop an effective cleaning program: Create a master cleaning schedule Train your staff to follow it Monitor the program to make sure it works

12-35


To create a master cleaning schedule, identify: What should be cleaned Who should clean it When it should be cleaned How it should be cleaned

12-36


Monitoring the cleaning program: Supervise daily cleaning routines Check cleaning tasks against the master

schedule every day Change the master schedule as needed Ask staff for input on the program

12-37

Integrated Pest Management (IPM) Program

An IPM program: Uses prevention measures to keep pests

from entering the operation Uses control measures to eliminate any pests that get inside Will be successful if you work closely

with a licensed pest control operator (PCO)

13-2

Integrated Pest Management (IPM) Program

The 3 rules of integrated pest management:

1. Deny pests access to the operation

2. Deny pests food and shelter

3. Work with a licensed PCO to eliminate pests that do enter

13-3

Denying Pests Access to the Operation

To keep pests from entering with deliveries: Use approved, reputable suppliers Check deliveries before they enter the

operationo Refuse shipments that have pests or

signs of pests (egg cases, body parts such as legs or wings)

13-4


To keep pests from entering through openings in the building: Screen windows and vents Install self-closing devices, door sweeps,

and air curtains on doors Keep exterior openings closed tightly

13-5


To keep pests from entering through openings in the building: Fill holes around pipes Cover drains with grates Seal cracks in floors, walls, and around

equipment

13-6

Deny Food and Shelter

To deny pests food and shelter: Dispose of garbage quickly and correctly

o Keep containers clean o Keep outdoor containers tightly

covered o Clean up spills around containers

immediatelyo Wash and rinse containers often

13-7


To deny pests food and shelter: Store recyclables correctly

o Keep recyclables in clean, pest-proof containerso Keep containers as far away from the building as regulations

allow

13-8

To deny pests food and shelter: Store food and supplies quickly and correctly

o Keep them away from walls and at least 6” (15 cm) off the flooro Rotate food so pests cannot settle into them and breed

Clean the facility thoroughlyo Clean up food and beverage spills immediatelyo Clean toilets and restrooms as neededo Train staff to keep lockers and break areas cleano Keep cleaning tools and supplies clean and dryo Empty water from buckets to keep from attracting rodents

13-9


Identifying Pests

Cockroaches: Often carry pathogens Live and breed in places that are:

o Darko Warmo Moisto Hard to clean

If you see them in daylight, you may have a major infestation

13-10

Identifying Pests

Signs of a cockroach infestation include: Strong, oily odor Droppings (feces) that look like grains of

black pepper Capsule shaped egg cases

o Brown, dark red, or blacko Leathery, smooth, or shiny

13-11

Identifying Pests

Signs of a rodent infestation include: Gnaw marks Droppings

o Shiny and black (fresh)o Gray (old)

Dirt tracks along walls Nests

o Cloth, hair, feathers, grass, scraps of paper

o In quiet placeso Near food and watero Next to buildings

Illustration courtesy of Orkin Commercial

13-12

Working with a Pest Control Operator (PCO)

Before choosing a PCO: Check references Make sure the PCO is licensed if required by your state Require a written contract outlining work to be performed

13-13

Using and Storing Pesticides

When pesticides will be applied: Wait until you are closed for business and

staff are not on-site Remove food and movable food-contact

surfaces Cover equipment and food-contact

surfaces that can’t be moved

Afterwards: Wash, rinse, and sanitize food-contact

surfaces

13-14

Using and Storing Pesticides

If pesticides will be stored on the premises: Keep them in their original containers Store them in a secure location away from food, utensils, and

equipment Dispose of them per manufacturers’ directions and local regulations Keep corresponding MSDS on the premises

13-15

Government Agencies Responsible for Preventing Foodborne Illness

Government agencies: The Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) Centers for Disease Control and Prevention (CDC) U.S. Public Health Service (PHS) State and local regulatory authorities

14-2


The FDA Food Code: Outlines federal recommendations for

food safety regulations for the foodservice industry

Created for city, county, state, and tribal agencies

Although FDA recommends adoption by each state, it cannot require it

14-3


State and local control: Regulatory authorities write or adopt food

codes that regulate retail and foodservice operations

Food codes differ widely by state or locality

In large cities the local regulatory authority will probably be responsible for enforcing requirements

In smaller cities or rural areas, a county or state regulatory authority may be responsible for enforcement

State and local health inspectors conduct foodservice inspections in most states

14-4

The Inspection Process

Foodservice inspections: Required for all operations Lets an operation know if it is meeting

minimum food safety standards Often based on the 5 CDC risk factors

and the FDA public-health interventions

14-5

The Inspection Process

Risk designations for evaluating facilities: Priority items

o Prevent, eliminate, or reduce hazards (e.g., handwashing)

Priority foundation itemso Support priority items (e.g., soap at a

handwashing station) Core items

o Relate to general sanitation, the facility, equipment design, and general maintenance, (e.g., keeping equipment repaired)

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Steps in the Inspection Process

Inspection guidelines: Ask for Identification Cooperate with the inspector Take notes Keep the relationship professional Be prepared to provide requested records Discuss violations and time frames for

correction Act on all deficiencies noted in the report

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Closure

An inspector may close an operation when there is: Significant lack of refrigeration Backup of sewage into the operation Emergency, such as a fire or flood Significant pest infestation Long interruption of electrical or water

service Clear evidence of a foodborne-illness

outbreak related to the operation

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Self-Inspections

The benefits of self-inspections: Safer food Improved food quality Cleaner environment for staff and

customers Higher inspection scores

When conducting a self inspection: Use the same type of checklist that the

regulatory authority uses Identify all risks to food safety After the inspection, meet with staff to

review problems

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Training Staff

A food safety training need: Gap between what staff needs to know

to do their job and what they actually know

Can be identified by: o Observing performance on

the jobo Testing food safety knowledgeo Identifying areas of weakness

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Training Staff

Training and monitoring: Train staff to follow food safety procedures Provide initial and ongoing training Provide all staff with general food

safety knowledge Provide job specific food safety training Retrain staff regularly Monitor staff to make sure they are following

procedures Document training

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Critical Food Safety Knowledge

Staff members should receive training in: Good personal hygiene

o How and when to wash handso Where to wash handso Other hand-care guidelines (fingernail

length, nail polish, covering wounds)o Correct work attireo Reporting illness


Staff members should receive training in: Controlling time and temperature

o TCS foodo How to measure the temperature of foodo Holding and storing TCS foodo How to label food for storageo Temperature requirements when thawing,

cooking, cooling, and reheating food

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Staff members should receive training in: Preventing cross-contamination

o Preventing cross-contamination of food during storage, preparation, and service

o Preventing cross-contamination when storing utensils and equipment

o What to do if cross-contamination happens

o What to do for people who have food allergies

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Staff members should receive training in: Cleaning and sanitizing

o How and when to clean and sanitizeo The correct way to wash dishes in a

three-compartment sink and in a dishwasher

o How to handle cleaning tools and supplies

o Handling garbageo Spotting pests

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Ways of Training

Methods for delivering training: On-the-job training Classroom training

o Information searcho Guided discussiono Gameso Role-playo Demonstrationso Jigsaw designo Training videos and DVDs

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Delivering Training

Methods for delivering training: Technology-based training

o Online training

Technology-based training is most appropriate when: Staff work in different locations and/or

need the same training at different times It is too costly to bring staff to the same

place Staff need to learn at their own pace

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