IDPH Food Service Sanitation Manager Certification Course

IDPH Food Service Sanitation Manager Certification CourseYour Title upon completion: IDPH Certified Foodservice ManagerValid: 5 years90 Days to comply with certification requirementsQuiz:What food group includes Alligators?What is the Temperature Danger Zone?What is Darlas Middle Name?Name the best football team in the National Football League?E.Coli 0157:H7 is most often associated with what food group?Introductions:Name, place of employment, excitement level scale 1-10! Snacks Bathroom breaks Smoking Course Description

Food Safety:Name benefits of food safety:Satisfied CustomersMinimal food waste - decreased costGood reputationHigher staff moraleIncreased BusinessHigher profits

Name consequences of poor food safety:Foodborne disease outbreaksCustomer complaintsFood contamination spoilagePestsFood wastePoor reputationClosure of premisesLess profitsDefinitions:Foodborne Illness: Illness caused by food76,000,000 reported cases per year U.S. CDC

Foodborne Outbreak: 2 or more people who experience the same illness after eating the same food confirmed through lab analysis exception: Botulism and chemically causedFoodborne Illness Risk Factors:Bad Behaviors: Must control!Improper Holding Temperatures

Inadequate Cooking

Contaminated Equipment

Poor Personal Hygiene

Unsafe Food PracticesWho has control over Risk Factors?Managers

Show: Osaka clip:http://www.wqad.com/news/wqad-osaka-restuarant-you-tube-toad-licker081110,0,455538.storyHazards to Food SafetyCauses of Foodborne illnessBiological HazardsMicro-organisms: Bacteria, Viruses, ParasitesFungus, MoldsChemical HazardsTakes just one sickness to be considered foodborne outbreak

Physical HazardsAn object that you can see

Biological HazardsBacteria grow in food and in the bodyViruses and Parasites cannot grow in food, only in the body.Percentage of FB illness attributable to various pathogens:Bacteria 30%Protozoa 3%Viruses 67% (scary!!)Chemical HazardsNatural- Mycotoxins, scombroid and ciguatera, mushrooms, allergens

Added- Medicines, pesticides, cleaners, sanitizersPhysical HazardsTypically caused by poor handling procedures in the food flow:PlasticsStaplesBand-aidsHairGlassMetal shavingsServSafe Video 1Introduction to Food Safety

Groups at Highest Risk:

Young Children

Pregnant Women

Immune Impaired

Elderly13Time-Temperature AbuseAllowing food to remain too long in the danger zone: Between 41F 135 F.

Too long?4 Hours Cumulative Time

How Food becomes time-temp. abused:Failing to hold or store food at required temperatures

Failing to cook or reheat food to temperatures that kill micro-organisms

Failing to cool food properlyCross-ContaminationTransferring pathogens from one surface or food to another:

Which is more dangerous: cooked to raw or raw to cooked contamination?Quiz:GOOD LUCK:

MicroorganismsViruses BacteriaProtozoa/ParasitesMold

Viruses Vary widely in ability to withstand heat and cold.

Do not require potentially hazardous foods to survive.

Do not increase in number while they are in food.

Food and food-contact surfaces serve to transport viruses which reproduce once in a human host.

Outbreaks almost always due to poor personal hygiene or a contaminated water supply. Fecal Matter

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Norovirus/Norwalk-like

Symptoms: 24-48 hours vomiting, diarrhea, abdominal cramps, nausea highly contagious (10 vial particles sufficient to infect individual) viral shedding can continue 2 weeks after recovery 60% of U.S. population is exposed by age 50 in 2004, represented 61% of FBI in IllinoisSource: fecal-oral contamination direct person-to-person spread consumption of contaminated food/waterHepatitis A VirusFoods involved:raw/undercooked shellfish and molluskscontaminated vegetableshighly handled food without subsequent cookingmilkSource: human fecal or oral contaminationsewage polluted water

Virus: Hepatitis ASymptoms:15-50 daysinflammation of the liverfever, nausea, abdominal painfatigue and possibly jaundicePrevention: good personal hygienefood from safe/certified sourcespotable water supplycook shellfish thoroughly

BacteriaSingle cell organismGrows under ideal conditionsSome produce sporesOften implicatedin foodborne illnessSome produce infection others intoxication

23InfectionInfection -- when the bacteria makes you ill. Most bacteria that cause an infectious foodborne illness takes6-72 hours before you show symptoms.Salmonella and Listeria are examples.

24IntoxicationIntoxication-- when the waste product produced by the bacteria makes you ill. Most bacteria that cause an intoxication foodborne illness will let you know theyare there in less than 6 hours some in30 minutes!Staphylococcus aureus is a goodexample.25Foods Identified with OutbreaksFoods containing milk or milk products Sauces, puddings and gravies

Eggs and egg products Custards and cream pies

Meats, poultry, fish, shellfish and crustacea

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Other foods Baked and boiled potatoesPlant foods that have been heat-treated Raw seeds and sproutsSliced melonsTofu and other soy foodsGarlic and oil mixtures

27Potentially Hazardous Food (PHF) vs.TCS FoodsPHF A food that requires temperature control because it supports the rapid and progressive growth of pathogens

Included foods: Animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oilTCS FoodsA food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin production.

Still includes: animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil.Clostridium botulinumFoods involved: improperly canned low acid foodcooked food in low oxygen conditions vacuum packaged food garlic in oil grilled onions or mushroombaked potatoes

Symptoms: 12-36 hoursvisual disturbances, vertigo, swallowing difficulty, respiratory paralysis Clostridium perfringensCharacteristics: Vegetative spores resistant to cooking Produces toxins between 70-120 F cafeteria germ or deli-bellySymptoms: 9 to 15 hours diarrhea

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Escherichia coli 0157:H7Foods involved:raw/undercooked ground beef & red meatsother foods: unpasteurized cider, bean sprouts, imported cheeseSources: human fecal contaminationintestinal tract warm-blooded animalsSymptoms:12-72 hrsabdominal pain, watery/bloody diarrhea, nausea, vomiting, fever with some typesSalmonella enteritidisFoods involved:raw/undercooked poultry, eggs, meatunpasteurized milk and dairy productsSource: domestic and wild animalsinfected humansSymptoms:8 hrs-3 days abdominal pain (diarrhea), nausea, headaches and fever

Staphylococcus aureusSource: infected humans (skin, nose, throat, sores)

Foods involved:cooked or warmed over foods high in protein, sugar and salt Symptoms: 1-6 hours nausea, vomiting, diarrhea and dehydration

Listeria monocytogenesFoods involved:soil grown fruits and vegetablesraw and unpasteurized milk, soft cheesesuncooked meat, ground beef, poultrydeli meats,hot dogs,hard salami,sausages

Sources : soil decaying vegetation (silage) 37 species of mammals

Listeria monocytogenesSymptoms: few days to 3 weeks ingestion of fewer than 1000 cells thought sufficient to cause symptoms fever, nausea, vomiting, fatigue, diarrhea, meningitis, pregnancy complications may be leading fatal foodborne infection in U.S. (33% overall fatality rate) Characteristics: grows between 34F to 122F prefers 86F to 117F grows over a pH range of 4.0 to 9.5

ShigellaFoods involved:raw producemoist prepared foodsdirect contamination

Source: infected humansflies

Symptoms:12-50 hoursdiarrhea, fever, chills, dehydration

Campylobacter jejuni

widely distributed in nature

found in intestinal tract of animals anddistributed during processing

undercooked meat, poultry,unpasteurized dairy products,cross-contaminated foods

FAT TOMConditions Bacteria NeedFoodAcidityTemperatureTimeOxygenMoisture

F stands for Food egg, meat, fish, poultry and egg products custard, cream pie milk or milk products pudding, sauces, gravies, ice cream cooked rice and pasta cooked vegetables and soups

Protein and cooked carbohydrates:40A stands for Acidity

Bacteria grow best near neutral pH 7AcidAlkaline Baselemon2.2peas5.7human blood7.4tomato4.5chicken6.2cannedpeach4.2chlorine bleachsanitizing solution7.0Neutralundilutedchlorine bleach11.4baking soda8.441The normal pH of human blood is 7.4 (range 7.35 7.45)The normal pH of cows blood is 7.4The normal pH of pigs blood is 7.2 7.4

All warm-blooded animals have a pH in the range of 7.2 7.4 this is why their meat is susceptible to bacteria they have a pH which supports their growth.

By lowering the pH of a food product you can control the growth of bacteria. Achieving a pH of 4.6 or below in a food allows it to be shelf-stable because it does not foster the growth of bacteria. This is why meringue and pumpkin pies that have been manipulated to have a lower pH can sit on a grocery store shelf without refrigeration. If acidification is not adequately controlled at a pH of 4.6 or below, Clostridium botulinum, a toxin-producing micro-organism, can grow in the food.

AcidityBacteria grow best near neutral.Food with a pH near neutral include animal products like meat, fish, poultry, dairy products,and eggs.Foods with a pH below 4.6 are considered acidic and do not support the growth of Clostridium botulinum.

42T stands for Temperature

43Microorganisms can be grouped into broad (but not very precise) categories, according to their temperature ranges for growth. Psychrophiles (cold-loving) can grow at 32F, and some even as low as 14oF; their upper limit is often about 77oF. Mesophiles grow in the moderate temperature range, from about 68oF (or lower) to 113oF. Thermophiles are heat-loving, with an optimum growth temperature of 122oF or more, a maximum of up to 158oF or more, and a minimum of about 68oF. Hyperthermophiles have an optimum above 167oFand thus can grow at the highest temperatures tolerated by any organism. An extreme example is the genus Pyrodictium, found on geothermally heated areas of the seabed. It has a temperature minimum of 180oF, optimum of 221oF and growth maximum of 230oF.

90 F30 minutes70 F1-1/2 hours60 F2-1/4 hours50 F3 hours40 F 12 hours32-35 F 36 hoursLook how long it takes bacteria to double at different temperatures:

T stands for Time44Generation times vary with organism and environment and can range from 20 minutes for a fast growing bacterium under ideal conditions, to hours and days for less than ideal conditions or for slowly growing bacteria.How fast bacteria grows Time in minutes00:200:401:001:201:402:003:004:005:006:007:00# of bacteria 10 20 40 80 160 320 640 5,120 40,960 327,680 2,621,440 20,971,520

Bacteria can be: Anaerobic only grow without air Aerobic only grow with air Facultative - ability to adjustO stands for OxygenMost bacteria that affect man are aerobic.46M stands for Moisture (aw)Bacteria need moisture to grow

Bacteria need an aw of 8.5 or higher to grow.

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Controlling Bacterial GrowthAdd acidRaise or lower temperatureDecrease moistureReduce time in danger zone

Vegetative BacteriaFound on many raw animal foods(meat, fish, eggs, milk), processed foodsSalmonellaE. Coli 0157:H7Listeria MonocytogenesControl Measures:CookingNo Bare Hand contact with RTEHandwashingEmployee HealthTemperature Control

Bacterial Spore-FormersSpore_ Survival mechanism for certain bacteria, Heat ResistantC. perfringensC. botulinumB. cereus

Control Measures:Proper CoolingHot and Cold HoldingProtozoa

CryptosporidiumSpread through fecal contaminationIncidences are high in day care and nursing home facilities

Giardia Most frequent cause of non-bacterial diarrhea Consumption of contaminated water and direct person to person contact52Parasites Cyclospora One cell parasite Ingesting contaminated food or water and various types of fresh produce

Trichinella Source: undercooked pork/wild game Freeze 5 F > 30 days or cook 160 F

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MoldSome cause allergic reactions and respiratory problemsUnder right conditions, a few molds can produce mycotoxins poisonous toxins that can make you sickWhile they prefer warm conditions, molds can grow in refrigerationCan tolerate sugar and salt better than most other food invadersSee chart when to use and when to dispose54Major Food AllergensCows MilkPeanutsSoybeansShellfishWheatTree NutsFishEggsAllergen Awareness Training

Food allergens are considered the biggest health threat in full service restaurants because of the complexity of ingredients

Managers are required to ensure threat employees are properly trained in food safety, including food allergy awareness!ServSafe Video 2

Overview of Foodborne Microorganisms and AllergensReview Quiz ServeSafe 2What are Microorganisms that can cause illness called?

Pathogens

Name 4 types of microorganismsBacteriaVirusesFungusParasitesName 6 conditions for growth that bacteria need:FoodAcidityTemperatureTimeOxygenMoistureNutrients Bacteria need to grow and survive:CarbohydratesProteinTemperature Danger Zone?41F 135 FTime required for micro-organisms to grow to levels to cause sickness?4 + hours at temps in the danger zoneOf the six conditions for pathogen growth , which 2 can you control?

Time

TemperatureName some basic characteristics of a virus:Needs a living host

Often caused by poor personal hygiene

Fecal/oral route

PersonalHygiene

66Hand-washing is a critical aspect of personal cleanliness.

Hands are the most common vehicles for transferring bacteria.CDC identified Poor Personal Hygiene as 1 of the top 5 leading causes of Foodborne Illness67Wash Hands After...Using the restroomContact with body fluidsTouching areas of bodyTouching unclean equipment, work surfaces, soiled clothingUsing tobacco of any form

68Wash Hands...Before and after preparing oreating food and beverages

After handling raw meat, poultry, fish or eggs

Clearing/scraping dirty dishes/utensils

After using chemicals

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24 Hours70Handwashing Procedure Use hot running water Wet hands; add soap; lather Scrub 20 seconds Rinse under running hot water Dry with paper towel or air dryer Dont re-contaminate5101520

71Handwash Activity:Glow GermDirect contact with RTE foodshould be avoided when possibleReady-to-Eat (RTE) FoodFood in a form that is edible without washing cooking additional preparation

Hands-Off PolicyAvoid bare hand contact with RTE food by using:Deli tissuesClean spatulas or tongsSingle-use glovesReference: Food Service Sanitation Code Section 750.160

74At least annuallyreview operations to identify and document procedures where RTE foods must be routinely handled with bare hands.Using Hand Sanitizers

Hand sanitizers are specially made liquids used to lower the number of microorganisms on the skin surface. They may be used after washing the hands.There is currently no sanitizer authorized to use in place of proper hand-washing.Over-use of hand sanitizers can over-dry your hands and promote cracking.76Hand sanitizers are no substitute for soap and water. The Food and Drug Administration (FDA) and the Illinois Department of Public Health (IDPH) recognize hand sanitizers only as a supplement to handwashing, not as a substitute. The typical hand sanitizer, usually alcohol-based, strips the skin of the outer layer of oil. That layer of oil prevents natural body (resident) bacteria from coming to the surface. Resident flora generally is not the type that makes people sick.

When there is an increase in overall bacteria, the chances are better that disease-causing strain will be present. Hand sanitizers may be used as an alternative to unprotected hand contact. The product must be FDA approved. The FDA and IDPH Food Code states that hand sanitizers be applied only to hands that have been washed with soap and water.

Hand SanitizersNot effective against the Norovirus (Norwalk-like viruses) the leading FBIVery poor against spores, oocysts and many virusesSanitizer when applied and not washed off will become an indirect food additiveThe fat, proteins, etc. in a food service setting interferes with and neutralizes the alcohol efficacy

(Source: IDPH, 2004)Single-Use GlovesDiscarded when damaged, soiled or operation interruption occurs

Must be single useUsed for only one task/purpose78Employee PracticesProper hand-washing Clean working uniform/clothingEffective hair restraintsTrimmed and clean fingernails79Employee Practices

No use of tobacco

Food consumed only in designated dining areas

Wounds and sores not exposedAvoid hand contaminationwhen handling soiled tableware80Key Point:

Discuss problems that can result from ill food service worker coming in contact with food..

What are some of the policies of your establishment concerning illness?750.520 General ClothingEmployees shall keep hair from contacting exposed food, clean equipment, utensils and linens and unwrapped single-service and single-use articles.HatsHair Coverings or netsBeard RestraintsClothing that covers body hair750.530 General Employee PracticesA food employee may drink from an enclosed beverage container if the container will prevent the contamination of:HandsThe containerFood, equipmentJewelry?No jewelry on arms or handsException: Plain Ring such as a wedding band

Reporting Symptoms:Employees must notify management if they are experiencing any of the following symptoms:VomitingDiarrheaJaundiceSore throat with feverWound or lesion, such as a boil or infected woundReporting Diseases:Management must notify regulatory agency if the employee has:NorovirusHepatitis A VirusShigellaE. Coli 0157:H7Salmonella typhiSometimes food handlers may be healthy carriers!ServSafe Video 3:Personal HygieneQuizGood Luck!

PurchasingKnow your supplierPurchase from reputable sourcesSchedule deliveries for off-peak hoursStagger delivery timesReceive only onedelivery at a timeAllow time forinspection

Deliveries: Allow you to inspect the production facilityUse properly refrigerated trucks and unitsUse employees trained in sanitationCooperate while you inspectthe delivery

Suppliers ShouldReceivingInspect supplies quickly Use trained staffStore deliveries promptlyUse calibrated thermometers tocheck product temperaturesReject unacceptable goodsOnly authorized employees should sign for deliveries

Inspecting DeliveriesAll non-frozen dairy foods must be delivered at 41F or lowerShell eggs must be 45F or lower, clean and uncrackedFresh meat, fish, poultry must be 41F or lowerFresh live crustacean 45F or below

InspectingCanned GoodsNever accept home canned foodsReject damaged cansRustSwollen sides or endsFlawed seals or seamsDents and leaks

Choose Appropriate ThermometersThermocouplesBi-metallic stemmed thermometersDigital thermometersTime-temperature indicator (TTIs)(Single use)Specialty thermometerscandymeatdeep-fryrefrigerator/freezer

ThermometersTemperature Probes?Insertion Probes?Penetration Probes?

Be aware that a thermometer may be called by different names on the exam. The most important rule is to use them!!!Use a Calibrated ThermometerIce Point Methodsubmerge sensor in a 50/50 ice water slush 30 secondsadjust calibration nut to 32F (0C)

Boiling Point Methodsubmerge sensor in boiling water30 secondsadjust calibration nut to 212F (100C)

Activity:Calibrate Metal-Stem thermometers using cold water method.Storing Food SafelyUse the first in, first out method (FIFO)Date packages and containersUse date received orDate stored after preparationRotate back to frontRegularly check package dates

Refrigerator StorageRefrigeration must keep foods at 41F or belowTo achieve 41F air temp should be2 lower in warmest partNever line shelvesNever overload

Dry StorageAt least 6 inches off the floorAway from direct sunlightTemperature 50-70FRelative humidity 50-60%Well ventilated andpest free

Freezer StorageMaintain at 0F or belowUse a freezer thermometer to regularly check unit temperaturePlace only chilled or frozen foods in freezers

ServSafe Video 4Purchasing, Receiving and StorageVideo Review:

What must be done with food that has spent 4+ hours in the temperature danger zone?

Thrown outVideo ReviewWhen checking the texture of meat, fish, or poultry, what signs tell you that the items should be rejected?

Slimy, sticky or dryFlesh is soft and leaves an imprint when touchedVideo ReviewHow do you label food prepared on site held for 24 hours or more?

Name of the foodDate preparedDate by which it should be sold, consume, or discarded.Video ReviewHow long can you store RTE food that was prepared on site?

Maximum of 7 days if it has been held at 41F or below.Video Review750.151 Commercially Processed:Food packaged by a processing plant must be date marked once it is opened and held longer than 24 hours, to indicate the day when food shall be consumed, sold, or discarded.

Date mark may not exceed manufacturers use-by date on packageVideo ReviewWhat should the temperature of a dry-storage area be?

Between 50F - 70FVideo ReviewHow high off the floor should dry food be stored?

At least 6 inches off the floorActivity:Grandmas CupcakesPreparing, Cooking, & Serving Food

Preparing, Cooking& Serving FoodThawingCookingHoldingServingCoolingReheating

111Thawing Foods Safely1.In refrigerated unit with food not exceeding 41F. 2.Under cold potable runningwater 70F or below in anunwrapped package. Producttemperature remains 41F or below.

112Thawing Foods Safely3.In microwave with the cookingprocess immediately following.4.As part of the conventional cooking process.

113The outer layers are eventually exposed to temperatures favorable for the growth of bacteria once the food is totally thawed. When bacteria have multiplied, subsequent cleaning and cooking may not prevent serving a dangerous dose of disease-causing agents to the customer.Also, bacteria present my contaminate everything in the area.Freezing food does not kill bacteria, it only prevents most bacteria from multiplying.Safe methods include1. Under refrigerationThis method often requires much time and space. Some facilities maintain special refrigerators exclusively for the thawing of frozen foods2. Under potable running water3. As part of the conventional cooking processSome foods are cooked directly from frozen. Examples:frozen vegetables, hamburgers, roasts, pie shells, others?4. MicrowaveAcceptable only if the food will be cooked immediately Cooking SafelyCook no further in advance than necessary.Thoroughly cook breaded foods.Discard contaminated breading.Marinate foods in the refrigerator; discard contaminated marinade.Cook foods thoroughly torequired temperatures in code.

114Time and Temperature Illinois Code Requirements 145F or above for 15 seconds - shell eggs for immediate service Fish Pork New Temp. change

155F for 15 seconds- Govt inspected game animals, chopped, minced, flaked or ground fish and meats, injected meats, shell eggs not for immediate service

115165F or above for 15 seconds - field-dressed wild game animals, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry or stuffing containing fish, meat or poultry.Time and Temperature Illinois Code Requirementscontinued116Minimum Temperature requirementsChicken165FPork 145FBeef130F-145FGround Beef 155FFish145FEggs (immediate) 145FEggs(held)155FField Wild Game 165FInspected game 155FVegetables/Fruit 135FSoups/Casseroles 165F (Good General rule)Stuffed Meats and Pastas 165FReheat 165F (Quickly)Microwave 165FUsing in Microwave OvenCook food to a minimum of 165 FRotate or stir food Cover food to retain surface moistureAllow to stand for 2 minutes to equalize temperature

118750.153 Time as a Public Health ControlTime only, rather than time in conjunction with temperature, is used as the public health control for certain PHFs/TCSMust have initial temperature of 41F or less or 135F or greaterMarked with use-by time (4 hours)Must be cooked or served within 4 hr. limitWritten procedures shall be maintained and made available to regulatory authority upon request.Raw and Under-CookedAnimal FoodsExempt from cooking requirementsif establishment follows theConsumer Advisory Requirements.Examples: raw marinated fish, raw molluscan shellfish, steak tartare, lightly cooked fish, rare meat, soft cooked eggs.120Hold Foods SafelyUse hot holding equipment for service, never for re-heatingCover food to retain heat and guard against cross-contaminationMonitor temperature of equipmentUse thermometers to check foodsinternal temperature

121Most hot-holding equipment is intended for just that, to receive foods already heated to the desired temperature and to hold. The equipment is usually not designed to receive cold or cool food and heat it to temperatures that are lethal for micro-organisms.

Containers must be covered or otherwise protected against splash and spillage, and also to retain heat.

Hold Foods SafelyEstablish a schedule for checking food temperatures (every 2 to 4 hours)Establish a policy to ensure that food being held is discarded after a specific time

Some good holding practices although not required:Food Holding and ServicePotentially hazardous food held at:

41 F or below internal temperature135 F or above internal temperature Exception rare roast beef - 130 F or above123Consumer AdvisoryThe Illinois Department of Public Health advises that eating raw or under-cooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 9, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

Consumer Advisory Can be the form of:brochuredeli case or menu advisorylabel statementtable tentplacardwritten notice visible to patron

Consumer Advisoryfor Domestic &Game AnimalsWhen serving uninspected wild game at public events, notification of increased risk by placard is required.Game must be cooked to a higher temperature to overcome possible contamination.Customers may not be charged for uninspected wild game.

Raw and Under-CookedAnimal FoodsNursing homes, hospitals, day care centers and nursery schools that serve a highly susceptible population, including the elderly, young children under age nine, pregnant women, and individuals who are ill or have compromised immune systems shall not serve raw or under-cooked animal foods or must comply with subsections of the code.Serving SafelyHandle glassware and dishes properlyAvoid, when possible, bare-hand contact with food that is cooked or ready to eat Once served to a consumer, foodcan not be reserved unless it is prepackaged and in sound condition Do not combine previously served food with fresh foodDispensing UtensilsStore in food with dispensinghandle extended out of the foodStore clean and dry or;Store in running potablewater dipper wells

129If a deep vessel is used, the lower parts may be sufficiently heated, but be aware that upper surfaces are being cooled by the surrounding air and that the heat may not be penetrating all the food

Food should not be prepared further in advance than necessary. Even under the best of conditions, extended hot-holding of foods will not improve their culinary quality, and excessive handling always increases the risk of promoting bacterial action.Food Safety in Self-Serve AreasSupervise self-service areas constantlyMonitor internal food temperaturesMaintain proper food rotationUse appropriate displaymethods to protect foodfrom consumercontamination

130Food Safety in Off-Site ServiceRigid, insulated food containers capableof maintaining hot (135 F), cold temperatures (41 F). Use thermometers.Clean and sanitize delivery vehicles.Check internal food temperatures.Label food with storage, shelf life, and reheating instructions.Practice personal hygiene.Food Safety in Catering ServiceUse ice chests or insulated containers Serve cold food from cold-serving equipment and/or on iceKeep raw and ready-to-eat separate during delivery and storageUse single-use itemsCooling Potentially Hazardous FoodsFrom 135F to 70F within 2 hoursFrom 70F to 41F within 4 more hours

2 Step Method:Thickness of the Food Affects CoolingLarge pot of soup can take 4x as long to cool as a pot half its size.A stockpot with 12 gallons ofchili could take >36 hours to cool from 135F to 50F.

Quick Cooling MethodsUse ice water bath.Add clean ice to foods being cooled.Stir cooling food every half hour.Seal hot foods in plasticbags and dip directlyinto ice.

Quick Cooling MethodsDivide food into smaller batchesLimit food depth in containersto 1-4 depthDebone or slice largepieces of meat or poultryPre-refrigerate ingredients

136Water is a much better heat conductor than air, making the ice-bath method effective.

Uncovered foods will cool faster but are more likely to be exposed to accidental contamination.

Section 750.140, page 25. Quick chill methods must be used to rapidly drop the temperature of cooling foods through this zone., Methods will depend on the type of food, volume to be cooled and equipment available. Quick Cooling MethodsPre-cool containers before refrigerating

Do not stack containers of hot food

Use metal containers thatfacilitate heat transfer137Water is a much better heat conductor than air, making the ice-bath method effective.

Uncovered foods will cool faster but are more likely to be exposed to accidental contamination.

Section 750.140, page 25. Quick chill methods must be used to rapidly drop the temperature of cooling foods through this zone., Methods will depend on the type of food, volume to be cooled and equipment available. Quick Cooling MethodsAllow air circulation around containers.In refrigerator, tent aluminum foil oroff set lid over a container of hot food to allow air circulation.Use a blast chiller.Cooling Requirements

Potentially hazardous food prepared from ambient temperature ingredients like reconstituted food or canned tuna must be cooled within 4 hours to 41F.

Fluid milk and milk products, shell eggs, and molluscan shellstock shall be cooledwithin 4 hours to 41F.

ReheatingPotentially hazardous cooked food that has then been refrigerated should be reheated rapidly to 165F or higher.

Never reheat in steam tables,bainmaires, warmers, or similar hot holding facilities.

140Section 750.210 Reheating

Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to 165 F or higher throughout before being served or before being placed in a hot food storage facility. Steam tables, bainmaries, warmers, and similar hot food holding facilities are prohibited for the rapid reheating of potentially hazardous foods.ServSafe Video 5Preparation, Cooking and Serving Quiz!Good Luck!

HACCP

Hazard Analysis Critical Control Point143HACCPPronounced HASS-upDeveloped in 1960s by NASA and PillsburyBecoming the new standard for health inspections of food service facilitiesHACCP used by food service workers and health inspectors to ensure food is handled safely from receiving to service144HACCPHACCP focuses on preventing rather than reacting to a problem Systematic approach to food safetyHACCP plan includes 7 principles

Principle #1Conduct a hazard analysis - Identify hazards Microbiological - E. coliChemical - mercury in fishPhysical - bone glass

HACCP146HACCPPrinciple #2Identify the critical control points (CCP) in the food preparation.Points or steps where hazard can be controlled.

147HACCPPrinciple #3 Time, temperature, pH, preservatives Establish critical limits for preventive measures.GuidelinesHACCPPrinciple #4Establish procedures to monitor CCPsi.e. visual check,check temperature, timeGuidelinesHACCPPrinciple #5Establish corrective action to be taken when monitoring shows that a critical limit has been exceeded.

Date of Who WillCorrectiveCorrect ActionProblem HACCPPrinciple #6 -Written HACCP Plan-Monitor and document (Keep records)

HACCPReportHACCPPrinciple #7-Establish procedures to verifythat the HACCP plan is working. i.e. random samples -Review HACCPrecords for compliance.

HACCPReportHACCP ActivityRecipe AnalysisCCPsCookingCooling ReheatingRisk Based InspectionsManager/Inspector spends the time observing the practices and procedures used by kitchen staff

Take corrective action if neededEvaluate Types of preparationNo Cook- RTENo kill stepCold holding tempAvoidance of cross-contamination

Same DayCooking tempsHot Holding temps

Complex Food PrepCookingCoolingHot and Cold holding tempsLabeling and date markingReheating

Cleaning and Sanitizing

156Two ways to sanitize...

With heat

With chemicalsHeat SanitizingManual -- immersion in clean hot water for minute maintained at a temperature of 170F or higherMechanical temperature varies depending upon type of machine used (see IDPH code - page 58)Test using sensitive tapes and stripsManual ChemicalSanitizing1 minute minimum immersion in a cleaning solution containing at least50 ppm chlorine as a hypochorite and having a water temperature of 75 F

or

Manual Chemical Sanitizingat least one minute immersion in a cleaning solution containing at least 12.5 ppmof available iodine and having a pH not higher than 5.0 and having a temperature of at least 75F or

160Manual Chemical SanitizingRinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for immersion sanitizing.Use test kits to measure solutions ppm concentration.161Lets make a sanitizing solution

162Sanitizing Solution Activity

This activity is designed to show how to make a sanitizing solution for submersion (3 compartment sink) and for spraying and swabbing (bucket and spray bottle). The goal of this activity is to show that you cant just guess at how much sanitizer is needed for proper sanitization you must measure.

Supplies needed: 2 1 quart containers 1 quart of water in each containerpH test stripsBleachMeasuring Spoons (2 sets)Non-reactive spoons (2)

Procedure:

Ask for 2 volunteers. Instruct one volunteer to prepare a sanitizing solution using bleach to simulate the proper concentration of sanitizer for a the 3rd compartment sink (50-100 ppm). They may use measuring spoons, if desired.Instruct the other volunteer to prepare a sanitizing solution using bleach for spraying or swabbing (100-200 ppm). They may use measuring spoons, if desired.Have each volunteer test their sanitizing solution with pH strips.Re-emphasize how measuring a known amount of sanitizer in a known amount of water is crucial for making a proper sanitizer. Too much or too little sanitizer is harmful and is a code violation.

Mechanical Chemical SanitizationWash water temperature 120F or higherKeep wash water cleanAutomatically dispense sanitizing chemicalsthat meet (21 CRF 178.1010) requirementsSanitizing rinse water not less than 75FUse test kit to measure ppm accuracyDishwasher machines shall be thoroughly cleaned at least once a day or more often when needed163Sanitizing In-Place EquipmentUnplug firstRemove food scrapsRemovable parts cleaned in a 3-compartment sinkWash remaining surfaces

Apply sanitizer to cleaned surfaces Allow parts toair dry beforere-assemblingRe-sanitize the external food-contact surfaces164Air DryingAir-dry all equipment, tableware, and utensils

Wiping can re-contaminate equipment and remove the sanitizing solution

Store only dry equipment--if wet it can foster bacterial growth

165Wiping ClothsMoist cloths or sponges used for wiping and cleaning should be rinsed frequently and stored in sanitizing solution between uses.

Use separate cloths or sponges for wiping food spills on food contact surfaces and for cleaning non-food contact surfaces.

Equipment/UtensilsChipped, Cracked and stained equipment/utensils are NOT considered smooth and easily cleanable

ACID foods have the potential to interact with chipped enamel-ware

Lead-based pottery/dishes should never be used.Pest ControlBest Control: Good SanitationSeal all cracks and crevicesKeep all doors and windows shutWork with a licensed pest control operatorGarbageAll outside garbage containers must have a lid on at all timesThe dumpster lid shall be closed at all times.Outside garbage areas must be maintained and not have debris on the groundGarbage cans and dumpsters must be placed on a cleanable surfacePlumbingAir Gap most reliable backflow prevention device

ServSafe Video 6Facilities, Cleaning and Sanitizing, and Pest ManagementQuizGood Luck