principles of safety, hygiene and sanitation
TRANSCRIPT
FACTORS THAT CONTRIBUTE
TO FOOD BORNE ILLNESS
Time and temperature abuse
Poor personal hygiene and improper hand washing
Cross contamination
Contaminated ready to eat foods such as salad items and processed meats.
Why Use a Food Thermometer?
Using a food thermometer is the only reliable way to ensure safety and to determine desired “doneness” of meat, poultry, and egg products. To be safe, these foods must be cooked to a safe minimum internal temperature to destroy any harmful microorganisms that may be in the food.
“Doneness” refers to when a food is cooked to a desired state and indicates the sensory aspects of foods such as texture, appearance, and juiciness.
How to measure food temperatures?
Maintaining safe food temperatures is an essential and effective part of food safety management.
Food Temperature
Food temperature measuring devices typically measure food temperatures in degrees Fahrenheit(F˚) or degrees Celsius
Temperature Measuring Devices
Thermometer- used to measure internal food temperatures at every stage of food preparation.
Measures temperatures ranging from 0˚F
(-18 ˚C) to 220 ˚ F ( 104 ˚C)
Digital Display the Temperature numerically.
Measures a wider range of temperatures than a dial faced.
Dial-Faced –most common type of thermometer used.
Dial faced thermometer
DIGITAL TYPE OF THERMOMETER
thermocouple
Provides a digital read out of the temperature and has a variety of interchangeable probes for different application
Infrared
Measures the outer surface temperature of food without actually touching the food.
Can measure many different products without cross contamination.
Check the accuracy frequently.
T sticks (melt device)
Single use disposable thermometer measures only one temperature
Used to monitor product temperatures and sanitizing temperature in dishwashing machines
Built in
Refrigerated and frozen cases contain built in thermometer to check temperatures for food storage.
When monitoring only raw foods or only cooked foods being held at 140 ˚F wipe the stem of the thermometer with an swab between measurements.
Thermometer guidelines
Clean and sanitize thermometers properly to avoid contaminating food that is being tested. This is very important when testing raw and then ready to eat food, wipe off any food particles, place the stem or probe in sanitizing solution for at least 5 seconds then air dry.
When to calibrate Thermometer
Before their first use
At regular interval
If dropped
If used to measure extreme temperatures
Whenever accuracy is in question
Adapted from Purdue University, Hospitality & Tourism Management
Rules For Using the Thermometer
Keep the thermometer and its case clean
Wash, rinse, sanitize & air dry after every use
When measuring an item,
insert probe through the thickest part of the item
insert deep enough to pass the dimple or sensing area of the thermometer
Calibrate regularly to insure its accuracy
Adapted from Purdue University, Hospitality & Tourism Management
Rules For Using the Thermometer
Keep the thermometer and its case clean
Wash, rinse, sanitize & air dry after every use
When measuring an item,
insert probe through the thickest part of the item
insert deep enough to pass the dimple or sensing area of the thermometer
Calibrate regularly to insure its accuracy
THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
The HACCP food
safety system the
greatest amount of
attention is placed on
food and how it is
handled during storage,
preparation and
service.
The HACCP food safety system
is being recommended as the
best method for ensuring food
safety system in retail
establishment.
A sanitary environment is important for safe food production, but can still be contaminated by employees if they do not use proper food handling techniques, practice good personal hygiene or control food temperature properly.
The HACCP system helps food managers identify and control potential problems before they happen. The primary goal is always the same production of safe and wholesome food.
A HACCP food safety system is most effective when tailored to the specific needs of the retail food establishment. It is designed to provide flexibility to the food establishment when controlling the hazards that cause food borne illness.
BENEFITS OF HACCP
1. The HACCP system enables food managers to identify the foods and processes that are most likely to cause food borne illness
2. The HACCP system more accurately describes the over all condition of the establishment.
SEVEN PRINCIPLES IN A HAZARD ANALYSIS CRITICAL CONTROL POINT
PRINCIPLE 1. HAZARD ANALYSIS
The first principle in a HACCP is hazard analysis. This involves identifying hazards that might be introduced to food by certain food production practices or the intended use of the product. Hazard analysis starts thorough review of your menu or product list to identify all of the potentially hazardous foods you serve.
Example of PHF
meat
Dairy products
Poultry, eggs
Cooked foods such as beans , pasta, rice and potatoes
cut cantaloupe and raw seed sprouts
All of these foods are commonly found in food establishment.
CANTALOUPE
PHF have properties that support rapid bacterial growth and can cause the food to become unsafe.
Hazards may be biological, chemical or in physical in nature. These hazards are frequently introduced into the food by people, poor food handling and contaminated equipment
During the hazard analysis step, you should also estimate risk.
RISK is the probability that a condition or conditions will lead to a hazard.
Factors that influence risk:
Type of costumers served
Types of foods on the menu
Nature of the organism
Past outbreaks
Size and type of food production operations
Extent of employee training
Hazards that pose little or no risk or are unlikely to occur, need not be addressed by your HACCP system.
The severity of a hazard is defined by the degree of seriousness of the consequences, should it become a reality.
Breakfast
Orange juice grape fruit
Oatmeal shredded wheat
Scrambled eggs bacon sausage links
French toast cheese omelet
Belgian waffle breakfast burrito
Strawberries raisin bran
Pancake egg beaters
Apple Juice wheat toast
hash browns sausage gravy
cream of wheat
LUNCH
Apple sauce potato salad
Chili clam chowder
French fries pork tenderloin
Chicken fillet chicken wings
Pasta salad spinach salad
Navy bean soup vegetable soup
Hamburgers fish fillet
Ham and cheese Corned beef and Swiss
DINNER
Tossed salad Cottage cheese
Bake potato wild rice
Country fried steak liver and onion
Frozen yogurt cherry pie
Coffee milk
Cobb salad tuna salad in tomato
Broccoli and cheese melon balls
Turkey/ dressing meat loaf
Chocolate brownie angel food cake
Iced tea soft drinks
Breakfast
Orange juice grape fruit
Oatmeal shredded wheat
Scrambled eggs bacon sausage links
French toast cheese omelette
Belgian waffle breakfast burrito
Strawberries raisin bran
Pancake egg beaters
Apple Juice wheat toast
hash browns sausage gravy
cream of wheat bacon
LUNCH
Apple sauce potato salad
Chili clam chowder
French fries pork tenderloin
Chicken fillet chicken wings
Pasta salad spinach salad
Navy bean soup vegetable soup
Hamburgers fish fillet
Ham and cheese
Corned beef and Swiss
DINNER
Tossed salad Cottage cheese
Bake potato wild rice
Country fried steak liver and onion
Frozen yogurt cherry pie
Coffee milk
Cobb salad tuna salad in tomato
Broccoli and cheese melon balls
Turkey/ dressing meat loaf
Chocolate brownie angel food cake
Iced tea soft drinks
The last phase of the hazard analysis step involves establishing preventive measures.
Preventive measures include:
Controlling the temperature of the food.
Cross contamination control
Good personal hygiene practices
Other procedures that can prevent, minimize or eliminate an identified health hazard.
Traditionally, HACCP deals only with preventive measures that can be easily monitored. Since food temperature and time can be easily monitored, they are the preventive measures used most often in HACCP.
PRINCIPLE 2: IDENTIFYING CRITICAL CONTROL POINT
The second principle in creating a HACCP system is to identify the critical control point in food production. A critical control point is an operation (practice, preparation step, or procedure) in the flow of food which will prevent, eliminate or reduce hazards to acceptable level.
A critical control point provides a kill step that will destroy bacteria or a control step that prevents or slows down the rate of bacterial growth.
Examples of CCPs
Cooking, reheating, and hot holding
Chilling, chilled storage and chilled display
Receiving, thawing, mixing ingredients and other food handling stages
Purchasing seafood and ready to eat foods where further processing would not prevent a hazard, from approved sources.
The most commonly used CCPs are cooking, cooling reheating and hot/cold holding. Cooking and reheating to proper temperatures will destroy bacteria, whereas proper cooling , hot holding and cold holding will prevent or slow down the rate of bacteria.
Food and drug administration (FDA) food code recognizes specific food handling and sanitation practices, prevention of food contamination and certain aspects of employee and environmental hygiene as critical control point. Therefore many food establishment operators prefers to think of them as standard operating procedures (SOP) or house policies rather that CCPs..
CCP’s are considered to be operations that involve:
Time
Temperature
Acidity
Purchasing and receiving related to
seafood
modified atmosphere packaged foods
ready to eat food
SOPs include:
Good employee hygiene
Cross contamination control
Environmental hygiene practices
PRINCIPLE 3
Establish the Critical Limits which must be Met at each Critical Control Point
Application of this principle involves considering what should be to reduce the hazard risk to safe levels. Set critical limits t make sure that each critical control point effectively blocks a biological, chemical or physical hazard.
CRITICAL LIMITS should be thought of as the upper and lower boundaries of food safety.
CRITICAL LIMIT BOUNDARIES OF FOOD SAFETY
Time Limit the amount of time food is in thetemperature danger zone during preparation and service processes to 4 hours or less
Temperature Keep potentially hazardous foods at below 41 F or at above 140 F. Maintain specific cooking, cooling, reheating and hot holding.
Water Activity Foods with a water activity or.85 or less do not support growth of disease causing bacteria.
pH Disease causing bacteria do not grow in foods that have a pH of 4.6 or below
Principle 4- Establish Procedure to Monitor CCPs
In each food establishment, someone should be responsible for monitoring critical control points. To monitor, make observations and measurements to determine whether a critical control point is under control.
For example, monitoring tells you whether or not the internal temperature of poultry has reached 165 F or above for 15 seconds.
The risk of food borne illness increases when a critical control point is not met. Monitoring is a critical part of HACCP system and provides written documentation that can be used to verify that the HACCP system is working well.
Principle 5-Establish the corrective action
to be taken when monitoring shows that a critical limit has been exceeded.
If you detect that a critical limit was exceeded during the production of a HACCP monitored food, correct the problem immediately. The flow of food should not continue until all CCPs have been met.
Taking immediate corrective action is vital to the effectiveness of your food safety system.
PRINCIPLE 6-ESTABLISH PROCEDURES TO VERIFY THAT THE HACCP SYSTEM IS WORKING
Principle 6 in the HACCP system is verifying that your system is working properly.
The verification process typically consists of two phases.
1. You must verify that the critical control point you have established for your CCPs will prevent eliminate or reduce hazards to acceptable levels.
2. Verify that the overall HACCP plan is functioning effectively.
PRINCIPLE 7-ESTABLISHED AN EFFECTIVE RECORD KEEPING SYSTEM THAT DOCUMENT THE HACCP SYSYTEM
An effective HACCP system requires the development and maintenance of a written HACCP plan. The plan should provide as much information as possible about the hazards associated with each individual food item or group of food item covered by the system.
FOOD DATING
Food Dating
"Open Dating" (use of a calendar date as opposed to a code) on a food product is a date stamped on a product's package to help the store determine how long to display the product for sale. It can also help the purchaser to know the time limit to purchase or use the product at its best quality.
Is dating required by federal law?
Except for infant formula , product dating is not generally required by Federal regulations. However, if a calendar date is used, it must express both the month and day of the month (and the year, in the case of shelf-stable and frozen products).
What types of food are dated?
Open dating is found primarily on perishable foods such as meat, poultry, eggs and dairy products. "Closed" or "coded" dating might appear on shelf-stable products such as cans and boxes of food.
Types of Dates
A "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.
A "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or safety date.
A "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
"Closed or coded dates" are packing numbers for use by the manufacturer.
Safety After Date Expires
Except for "use-by" dates, product dates don't always pertain to home storage and use after purchase. "Use-by" dates usually refer to best quality and are not safety dates. Even if the date expires during home storage, a product should be safe, wholesome and of good quality if handled properly. See the accompanying refrigerator charts for storage times of dated products. If product has a "use-by" date, follow that date. If product has a "sell-by" date or no date, cook or freeze the product according to the times on the chart below.
Foods can develop an off odor, flavor or appearance due to spoilage bacteria. If a food has developed such characteristics, you should not use it for quality reasons.
If foods are mishandled, however, foodbornebacteria can grow and, if pathogens are present, cause foodborne illness — before or after the date on the package. For example, if hot dogs are taken to a picnic and left out several hours, they will not be safe if used thereafter, even if the date hasn't expired.
Other examples of potential mishandling are products that have been: defrosted at room temperature more than two hours; cross contaminated; or handled by people who don't practice good sanitation. Make sure to follow the handling and preparation instructions on the label to ensure top quality and safety.
Dating Infant Formula
Federal regulations require a "use-by" date on the product label of infant formula under FDA inspection. If consumed by that date, the formula or food must contain not less than the quantity of each nutrient as described on the label. Formula must maintain an acceptable quality to pass through an ordinary bottle nipple. If stored too long, formula can separate and clog the nipple.
The "use-by" date is selected by the manufacturer, packer or distributor of the product on the basis of product analysis throughout its shelf life, tests, or other information. It is also based on the conditions of handling, storage, preparation, and use printed on the label. Do not buy or use baby formula after its "use-by" date.
What do can codes mean?
Cans must exhibit a packing code to enable tracking of the product in interstate commerce. This enables manufacturers to rotate their stock as well as to locate their products in the event of a recall.
These codes, which appear as a series of letters and/or numbers, might refer to the date or time of manufacture. They aren't meant for the consumer to interpret as "use-by" dates. There is no book or Web site that tells how to translate the codes into dates.
Cans may also display "open" or calendar dates. Usually these are "best if used by" dates for peak quality.
Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F (32.2° C). If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned foods (meats, vegetables) for 2 to 5 years.
UPC or Bar CodesUniversal Product Codes appear on packages as
black lines of varying widths above a series of numbers. They are not required by regulation but manufacturers print them on most product labels because scanners at supermarkets can "read" them quickly to record the price at checkout.
Bar codes are used by stores and manufacturers for inventory purposes and marketing information. When read by a computer, they can reveal such specific information as the manufacturer's name, product name, size of product and price. The numbers are not used to identify recalled products.
Storage Times
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
Purchase the product before the date expires.
If perishable, take the food home immediately after purchase and refrigerate it promptly. Freeze it if you can't use it within times recommended on chart.
Once a perishable product is frozen, it doesn't matter if the date expires because foods kept frozen continuously are safe indefinitely.
Follow handling recommendations on product.
Refrigerator Home Storage (at 40 °F [4.4 ºC] or below) of Fresh or Uncooked Products If product has a "use-by" date, follow that
date.
If product has a "sell-by" date or no date, cook or freeze the product by the times on the following chart.
Refrigerator Storage of Fresh or Uncooked ProductsProductStorage Times After Purchase Refrigerator Storage of Fresh or Uncooked
ProductsProductStorage Times After Purchase
Poultry1 or 2 daysBeef,
Veal, Pork and Lamb3 to 5 days
Ground Meat and Ground Poultry1 or 2 days
Fresh Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings)1 or 2 days
Cured Ham, Cook-Before-Eating5 to 7 days
Sausage from Pork, Beef or Turkey, Uncooked1 or 2 daysEggs3 to 5 weeks
REFRIGERATOR HOME STORAGE (AT 40 °F [4.4 ºC] OR BELOW) OF PROCESSED PRODUCTS SEALED AT PLANT
If product has a "use-by" date, follow that date.
If product has a "sell-by" or no date, cook or freeze the product by the times on the following chart.
Processed Product Unopened, After Purchase After Opening
Cooked Poultry 3 to 4 days 3 to 4 days
Cooked Sausage 3 to 4 days 3 to 4 days
Sausage, Hard/Dry, shelf-stable
6 weeks/pantry 3 weeks
Corned Beef, uncooked, in pouch with pickling juices
5 to 7 days 3 to 4 days
Vacuum-packed Dinners, Commercial Brand with USDA seal
2 weeks 3 to 4 days
Bacon 2 weeks 7 days
Hot dogs 2 weeks 1 week
Luncheon meat 2 weeks 3 to 5 days
Ham, fully cooked 7 daysslices, 3 days; whole, 7 days
Ham, canned, labeled"keep refrigerated"
9 months 3 to 4 days
Ham, canned, shelf stable 2 years/pantry 3 to 5 days
Canned Meat and Poultry, shelf stable
2 to 5 years/pantry 3 to 4 days