sreee

8/9/2019 sreee

1/166

Food safety Regulations forFood safety Regulations for

Mycotoxins and PesticidesMycotoxins and PesticidesResiduesResidues

Presented BySreeraj M.

Sreeraj P. Mani

8/9/2019 sreee

2/166

What areWhat are mycotoxinsmycotoxins??

Mycotoxins are secondary metabolites of fungal

origin that are toxic to animals and humans.

PrimaryPrimary metabolitesmetabolites are essential compoundsare essential compoundsthatthat aidaid basicbasic growthgrowth andand reproductionreproduction

SecondarySecondary metabolites aremetabolites are compoundscompounds

produced that areproduced that are notnot requiredrequired for primaryfor primary

metabolicmetabolic processesprocesses (e.g.(e.g. responseresponse toto stress)stress)

8/9/2019 sreee

3/166

Why Mycotoxins areWhy Mycotoxins are

concerns?concerns? Health RiskHealth Risk-- food safety hazard.food safety hazard.

Mycotoxins can cause severe loss inMycotoxins can cause severe loss incrop and livestock productioncrop and livestock production

Mycotoxins have been called theMycotoxins have been called thehidden killers.hidden killers.

8/9/2019 sreee

4/166

Who areWho are MycotoxinMycotoxin

Producers ?Producers ? Food relatedFood related mycotoxinsmycotoxins areare

mainly produced by species ofmainly produced by species of

AspergillusAspergillus,, FusariumFusarium,, PenicilliumPenicillium

Fusarium Aspergillus Penicillium

8/9/2019 sreee

5/166

When areWhen are mycotoxinsmycotoxins

produced?produced?

1.1. PrePre--harvest growthharvest growth

2.2. HarvestHarvest3.3. StorageStorage

4.4. Transportation and distributionTransportation and distribution5.5.After food preparationAfter food preparation

8/9/2019 sreee

6/166

Where areWhere are mycotoxinsmycotoxins inin

th

e food ch

ain?th

e food ch

ain?

8/9/2019 sreee

7/166

Why are Mycotoxins greatWhy are Mycotoxins great

risks?risks? Large number ofLarge number of mycotoxinmycotoxin producing fungalproducing fungal

speciesspecies

Wide range of pH toleranceWide range of pH tolerance

Low water activity (0.080 aw)Low water activity (0.080 aw)

Temperature rangeTemperature range --7C to 35 C7C to 35 C

Mycotoxins heat resistantMycotoxins heat resistant can not becan not beinactivated by cooking and pasteurizationinactivated by cooking and pasteurization

8/9/2019 sreee

8/166

SafetySafety vsvs RiskRisk

Our food is safe because of regulations,Our food is safe because of regulations,inspections and new scientificinspections and new scientific

discoveries and innovative technologiesdiscoveries and innovative technologiesfor production, processing and storage.for production, processing and storage.

Not due to there are no risks.Not due to there are no risks.

8/9/2019 sreee

9/166

Control strategiesControl strategies-- cultivarscultivars

A fundamental or ideal solution to theA fundamental or ideal solution to theproblems ofproblems of mycotoxin.contaminationmycotoxin.contamination isis

to completely eliminate toxin productionto completely eliminate toxin productionthrough a truly effective diseasethrough a truly effective diseasemanagement system, including the usemanagement system, including the use

of resistant crop varieties, chemical andof resistant crop varieties, chemical andbiological controlsbiological controls

8/9/2019 sreee

10/166

Control strategiesControl strategies PreharvestPreharvest managementmanagement

Cultivation practicesCultivation practices

Chemical controlChemical control -- applications ofapplications ofpesticidespesticides

Biological controlBiological control applications ofapplications ofbiocontrolbiocontrol agentsagents

The control should be effective in bothThe control should be effective in bothreduction of diseases and suppressionreduction of diseases and suppressionofof mycotoxinmycotoxin productionproduction

8/9/2019 sreee

11/166

ControlControl Physically removePhysically remove mycotoxinsmycotoxinsby washing, sieving,by washing, sieving,

dehullingdehulling, flotation, extraction , flotation, extraction -- can not completely remove, losses ofcan not completely remove, losses ofnutrientsnutrients

ategiesategies postharvest removal andpostharvest removal andinactivationinactivation

8/9/2019 sreee

12/166

PESTICIDES RESIDUESPESTICIDES RESIDUES

8/9/2019 sreee

13/166

13

Plant growth

and

development

Plantmetabolism

Phytopathology

Phytopathology

Fieldtrials

Succeedingcrops

Analyticalmethods

Animalmetabolismstudies

Feedingstudies

Processingstudies

Occurrence ofOccurrence of

residues in foodresidues in food

8/9/2019 sreee

14/166

8/9/2019 sreee

15/166

8/9/2019 sreee

16/166

8/9/2019 sreee

17/166

8/9/2019 sreee

18/166

8/9/2019 sreee

19/166

8/9/2019 sreee

20/166

8/9/2019 sreee

21/166

ConclusionConclusion MycotoxinMycotoxin is a very important food safetyis a very important food safety

hazard and unavoidable under currenthazard and unavoidable under current

agricultural practicesagricultural practices

MycotoxinsMycotoxins may contaminate our food directlymay contaminate our food directlyand indirectly, thus feed safety is not only aand indirectly, thus feed safety is not only a

production issueproduction issue Innovative technologies are urgently needed toInnovative technologies are urgently needed to

reduce the risks ofreduce the risks of MycotoxinMycotoxin in food / feedin food / feed

chainschains

8/9/2019 sreee

22/166

MycotoxinMycotoxin is a very important food safetyis a very important food safetyhazard and unavoidable under currenthazard and unavoidable under current

agricultural practicesagricultural practices

MycotoxinsMycotoxins may contaminate our food directlymay contaminate our food directly

and indirectly, thus feed safety is not only aand indirectly, thus feed safety is not only aproduction issueproduction issue

Innovative technologies are urgently needed to

Innovative technologies are urgently needed toreduce the risks ofreduce the risks of mycotoxinmycotoxin in food / feedin food / feedchainschains

8/9/2019 sreee

23/166

THANK YOUTHANK YOU

8/9/2019 sreee

24/166

Purpose and usesPurpose and uses This presentation help meet the newThis presentation help meet the new

employee orientation requirement.employee orientation requirement.

Portions can also be used to meetPortions can also be used to meetcontinuing education requirements forcontinuing education requirements forfood employees.food employees.

PO

C is Thomas McNeil, DEH

E,PO

C is Thomas McNeil, DEH

E,USACHPPM, 410USACHPPM, 410--436436--5458, DSH 5845458, DSH 584

[email protected]@us.army.mil

8/9/2019 sreee

25/166

Importance ofImportance of

Food SafetyFood Safety

8/9/2019 sreee

26/166

Food SafetyH

azardsFood SafetyH

azards Only a small percentage of actual foodborneOnly a small percentage of actual foodborne

illness cases ever get reported.illness cases ever get reported.

CDC estimates 76 million illnesses annuallyCDC estimates 76 million illnesses annually result in approximately 325,000 hospitalizations andresult in approximately 325,000 hospitalizations and5,000 deaths5,000 deaths

estimated 14 million illnesses and 1,800 deaths areestimated 14 million illnesses and 1,800 deaths arecaused by known pathogens:caused by known pathogens:

SalmonellaSalmonella

ListeriaListeria

ToxoplasmaToxoplasma

Unknown agents account for the remaining 62 millionUnknown agents account for the remaining 62 millionillnessesillnesses

8/9/2019 sreee

27/166

Food service personnel mustFood service personnel must

practice sanitation/safety to:practice sanitation/safety to: Protect the health of soldiersProtect the health of soldiers

Good personal hygiene is a critical measure againstGood personal hygiene is a critical measure againstfoodborne illnessfoodborne illness

establish a systematic approach to training andestablish a systematic approach to training andsupervising workerssupervising workers

Protect food service workersProtect food service workers

obligated to protect customers and workers fromobligated to protect customers and workers from

individuals who have health problems or personalindividuals who have health problems or personalhabits that can affect food safetyhabits that can affect food safety

a healthy worker with poor personal habits is verya healthy worker with poor personal habits is verylikely to cause food contaminationlikely to cause food contamination

8/9/2019 sreee

28/166

Food service personnel mustFood service personnel must

practice sanitation/safety to:practice sanitation/safety to: LegalObligationLegalObligation -- Federal, State, and localFederal, State, and local

governmental agencies set regulations andgovernmental agencies set regulations and

standards to protect the public from foodbornestandards to protect the public from foodborneillnessillness

The U.S. Food and Drug Administration has aThe U.S. Food and Drug Administration has a

model ordnance, the Food Codemodel ordnance, the Food Code

The Army uses a similar system, TB MED 530,The Army uses a similar system, TB MED 530,

which provides standards for protection and iswhich provides standards for protection and is

enforced by the installation medical authority.enforced by the installation medical authority.

8/9/2019 sreee

29/166

Food Sanitation and SafetyFood Sanitation and Safety

TermsTerms CleanClean -- ffree of visible soilree of visible soil

SanitizeSanitize -- reduce the number of microorganismsreduce the number of microorganisms

to a safe level using heat or chemicalsto a safe level using heat or chemicals

SterilizeSterilize -- tto make free of microorganismso make free of microorganisms

In food service we do not sterilize food contactIn food service we do not sterilize food contact

surfaces.surfaces.

ContaminationContamination -- tthe presence of harmfulhe presence of harmful

substance in foodsubstance in food

8/9/2019 sreee

30/166


TermsTerms SpoilageSpoilage. Damage to the edible quality of a food.. Damage to the edible quality of a food.

Meat that is unsafe to eat will not always smell orMeat that is unsafe to eat will not always smell or

taste spoiled.taste spoiled. Potentially Hazardous Foods (PHFs)Potentially Hazardous Foods (PHFs). Foods. Foods

that allow the rapid growth of bacteria. There arethat allow the rapid growth of bacteria. There are

several physical and environmental characteristicsseveral physical and environmental characteristics

that will make a food potentially hazardous. Wethat will make a food potentially hazardous. Wewill discuss these characteristics later in thiswill discuss these characteristics later in this

lesson.lesson.

8/9/2019 sreee

31/166


TermsTerms Temperature Danger ZoneTemperature Danger Zone.. Temperature rangeTemperature range

where bacteria can grow and reproduce rapidlywhere bacteria can grow and reproduce rapidly

(between 40 and 140 degrees F, or between 5 and(between 40 and 140 degrees F, or between 5 and60 degrees C.) Potentially hazardous foods should60 degrees C.) Potentially hazardous foods should

be kept at temperatures below 40be kept at temperatures below 40ooF or above 140F or above 140ooF.F.

Foodborne IllnessFoodborne Illness. Illness transmitted to humans. Illness transmitted to humansdue to the ingestion of food that contains harmfuldue to the ingestion of food that contains harmful

pathogens or their byproducts (toxins).pathogens or their byproducts (toxins).

8/9/2019 sreee

32/166


TermsTerms Foodborne Illness Outbreaks (FBIOs)Foodborne Illness Outbreaks (FBIOs)..

Generally, we think of a foodborne illnessGenerally, we think of a foodborne illness

outbreak as involving 20,50, or evenoutbreak as involving 20,50, or evenhundreds of individuals. In reality, anhundreds of individuals. In reality, an

outbreak is defined as the laboratoryoutbreak is defined as the laboratory

confirmed incidence of clinical illnessconfirmed incidence of clinical illnessinvolving two or more people that ate ainvolving two or more people that ate a

common foodcommon food

8/9/2019 sreee

33/166


TermsTerms CrossCross--contaminationcontamination -- the transfer of a harmfulthe transfer of a harmful

substance from one food to another by direct orsubstance from one food to another by direct orindirect contactindirect contact

Direct crossDirect cross--contamination involves the transfer of acontamination involves the transfer of aharmful agent from raw foods to cooked or readyharmful agent from raw foods to cooked or ready--toto--eateatfoodsfoods

example of direct contact: blood from thawing ground beefexample of direct contact: blood from thawing ground beefdripping onto fresh produce stored on a shelf belowdripping onto fresh produce stored on a shelf below

Indirect crossIndirect cross--contamination involves the transfer of acontamination involves the transfer of aharmful agent to foods by hands, utensils, orharmful agent to foods by hands, utensils, orequipment.equipment.

example of indirect contact: raw chicken prepared with aexample of indirect contact: raw chicken prepared with aknife and cutting board and knife and cutting board are notknife and cutting board and knife and cutting board are notcleaned and sanitized after usecleaned and sanitized after use

8/9/2019 sreee

34/166

Factors That Contribute toFactors That Contribute to

Foodborne DiseaseFoodborne Disease Eight leading causes ofFoodborne IllnessEight leading causes ofFoodborne Illness

identified by CDC were:identified by CDC were:

1)1) CrossCross--contamination between raw and cookedcontamination between raw and cookedand/or readyand/or ready--toto--eat foods. It generally resultseat foods. It generally results

from poor personal hygiene (workers hands), orfrom poor personal hygiene (workers hands), or

from using unsanitized equipmentfrom using unsanitized equipment

2)2) Inadequate reInadequate re--heating of potentially hazardousheating of potentially hazardous

foods. All leftovers intended to be served hotfoods. All leftovers intended to be served hot

must be remust be re--heated to 165heated to 165ooF within a 2F within a 2--hour periodhour period

8/9/2019 sreee

35/166


Foodborne DiseaseFoodborne Disease 3)3) Foods left in the temperature dangerFoods left in the temperature danger

zone (TDZ) too long. Time in the TDZ iszone (TDZ) too long. Time in the TDZ is

cumulative. After4 hours the potentiallycumulative. After4 hours the potentiallyhazardous foods must be discardedhazardous foods must be discarded

4)4) Raw, contaminated ingredients usedRaw, contaminated ingredients used

without further cooking. Examples of thiswithout further cooking. Examples of thisare sliced melons, salad vegetables, and raware sliced melons, salad vegetables, and raw

eggs used in sauces and salad dressingseggs used in sauces and salad dressings

8/9/2019 sreee

36/166


Foodborne DiseaseFoodborne Disease 5)5) Foods prepared too far in advance. This isFoods prepared too far in advance. This is

generally coupled with holding food in the TDZgenerally coupled with holding food in the TDZ

too longtoo long 6)6) Infected food handlers and poor work habits.Infected food handlers and poor work habits.

Between September1998 and May 2000, thereBetween September1998 and May 2000, there

were two confirmed foodborne illness outbreaks inwere two confirmed foodborne illness outbreaks in

Army dining facilities attributed to crossArmy dining facilities attributed to cross--contamination of food by infected employees;contamination of food by infected employees;

over200 soldiers were hospitalizedover200 soldiers were hospitalized

8/9/2019 sreee

37/166


Foodborne DiseaseFoodborne Disease 7)7) Failure to properly heat or cook foodFailure to properly heat or cook food

8)8) )DLOXUHWRSURSHUO\FRROIRRG)DLOXUHWRSURSHUO\FRROIRRG

LVWKHQXPEHURQHFDXVHRI)%,2VLQLVWKHQXPEHURQHFDXVHRI)%,2VLQ

WKH8QLWHG6WDWHV3RRUWKH8QLWHG6WDWHV3RRU coolingcooling

practices result in potentially hazardouspractices result in potentially hazardous

foods being held in the TDZ for longfoods being held in the TDZ for longperiods of timeperiods of time

8/9/2019 sreee

38/166

Highly Susceptible Populations

Highly Susceptible Populations Other factors that contribute to the onset ofOther factors that contribute to the onset of

foodborne illnessfoodborne illness

individuals susceptibilityindividuals susceptibility

age, weight, current state of health, stress, and fatigue. Infants,age, weight, current state of health, stress, and fatigue. Infants,young children, pregnant women and elderly people are moreyoung children, pregnant women and elderly people are moresusceptiblesusceptible

Medications, antibiotics, antacids, and immunoMedications, antibiotics, antacids, and immuno--suppressive drugs, reduce ability to fight off newsuppressive drugs, reduce ability to fight off newinfectionsinfections

Soldiers highly susceptible when deployed inSoldiers highly susceptible when deployed inextended ftxsextended ftxs

Physical/emotional stress and fatigue weakens immunePhysical/emotional stress and fatigue weakens immunesystemsystem

exotic diseases or extreme conditionsexotic diseases or extreme conditions

8/9/2019 sreee

39/166

Food Safety ResponsibilitiesFood Safety Responsibilities TB MED 530TB MED 530 -- outlines responsibilities and dutiesoutlines responsibilities and duties

of leaders and support elements, as well as foodof leaders and support elements, as well as food

service mangers and workersservice mangers and workers Installation CommanderInstallation Commander

maintains the sanitary control of all food and beverages servedmaintains the sanitary control of all food and beverages servedor dispensed on the installationor dispensed on the installation

CommandersCommanders

ensures that construction, alteration, or modification ofensures that construction, alteration, or modification offacilities have been reviewed and approved by the installationfacilities have been reviewed and approved by the installationmedical authoritymedical authority

ensures that all food service personnel are adequately trainedensures that all food service personnel are adequately trainedand have been medically cleared to handle and serve foodand have been medically cleared to handle and serve food

8/9/2019 sreee

40/166

Food Safety ResponsibilitiesFood Safety Responsibilities Preventive Medicine ServicePreventive Medicine Service

advises the commander on the food sanitation and foodadvises the commander on the food sanitation and foodsafety implications of military operationssafety implications of military operations

conducts official food safety inspectionsconducts official food safety inspections

provides medical examination of food service personnelprovides medical examination of food service personnel

provides technical guidance and assistance for trainingprovides technical guidance and assistance for trainingof nonof non--supervisory personnelsupervisory personnel

establishes a formal training program for certificationestablishes a formal training program for certificationof supervisory food service personnelof supervisory food service personnel

integrated pest management programsintegrated pest management programs

conducts epidemiological investigationsconducts epidemiological investigations

8/9/2019 sreee

41/166

Food Safety ResponsibilitiesFood Safety Responsibilities Veterinary ActivityVeterinary Activity

conducts sanitation inspections IAW AR40conducts sanitation inspections IAW AR40--

657 for food procurement, processing, storage,657 for food procurement, processing, storage,shipment, receipt, and distributionshipment, receipt, and distribution

Veterinary personnel investigate reports of foodVeterinary personnel investigate reports of food

infested, adulterated, or damaged by pestsinfested, adulterated, or damaged by pests

8/9/2019 sreee

42/166

Food Safety ResponsibilitiesFood Safety Responsibilities Installation Food Advisor (IFA)Installation Food Advisor (IFA)

ensures that food service contracts include requirementsensures that food service contracts include requirementsfor foodservice personnel to receive required sanitationfor foodservice personnel to receive required sanitationtrainingtraining

assists Contract Officer Representative (COR) inassists Contract Officer Representative (COR) indeveloping food sanitation/safety standards anddeveloping food sanitation/safety standards andevaluating contractor performanceevaluating contractor performance

The food service facility managerThe food service facility manager

is responsible for providing safe food under clean andis responsible for providing safe food under clean andsanitary conditionssanitary conditions

must be able to demonstrate their knowledge ofmust be able to demonstrate their knowledge offoodborne disease preventionfoodborne disease prevention

must ensure all food service personnel are trainedmust ensure all food service personnel are trained

8/9/2019 sreee

43/166

Food Safety ResponsibilitiesFood Safety Responsibilities personperson--inin--chargecharge

may be a shift leader or intermediate supervisormay be a shift leader or intermediate supervisorsubordinate to the dining facility managersubordinate to the dining facility manager

required to be knowledgeable in foodborne diseases andrequired to be knowledgeable in foodborne diseases andtheir preventiontheir prevention

supervises all food service workers to observe hygiene,supervises all food service workers to observe hygiene,food handling, and sanitation practicesfood handling, and sanitation practices

Department ofPublic Works (DPW)Department ofPublic Works (DPW) responsible for pesticide application when nonresponsible for pesticide application when non--

chemical measures have failed.chemical measures have failed.

responsible for executing work orders for structuralresponsible for executing work orders for structuraldeficienciesdeficiencies

8/9/2019 sreee

44/166

Recognizing the ThreatRecognizing the Threat There are three categories of hazards thatThere are three categories of hazards that

are responsible for causing foodborneare responsible for causing foodborne

illnesses and/or injuries:illnesses and/or injuries: BiologicalBiological

ChemicalChemical

PhysicalPhysical

8/9/2019 sreee

45/166

Recognizing the ThreatRecognizing the Threat 1)1) Biological Hazards.Biological Hazards.

Of the three categories, biological hazardsOf the three categories, biological hazards

present the most significant threat, accountingpresent the most significant threat, accountingfor at least two thirds of foodborne illnesses.for at least two thirds of foodborne illnesses.

Biological hazards are discussed in greaterBiological hazards are discussed in greater

detail in Chapters 8 and 9detail in Chapters 8 and 9

8/9/2019 sreee

46/166

Recognizing the ThreatRecognizing the Threat 2)2) Chemical Hazards.Chemical Hazards.

intoxication due to chemical contamination of foodintoxication due to chemical contamination of food

residues on food or food contact surfacesresidues on food or food contact surfaces

pesticides and metal residuespesticides and metal residues cleaning compounds, camouflage paintcleaning compounds, camouflage paint

Metal residuesMetal residues

can produce toxic effect in minute quantitiescan produce toxic effect in minute quantities

galvanized containers w/ acidic foods causes zinc togalvanized containers w/ acidic foods causes zinc toleach outleach out

LeadLead--based flatware and crystal can present similarbased flatware and crystal can present similarproblemsproblems

Residues from detergents, cleaning solutions, orResidues from detergents, cleaning solutions, or

concentrated sanitizersconcentrated sanitizers

8/9/2019 sreee

47/166

Recognizing the ThreatRecognizing the Threat Misuse of pesticides either on farm or inMisuse of pesticides either on farm or in

facilityfacility

bug spray in food preparation areasbug spray in food preparation areas Food service workers are prohibited by TBFood service workers are prohibited by TB

MED 530 to apply pesticides in foodMED 530 to apply pesticides in foodstorage, preparation, or service areasstorage, preparation, or service areas

purchase food only from approved sourcespurchase food only from approved sourcesand wash all fresh fruits and vegetablesand wash all fresh fruits and vegetables

8/9/2019 sreee

48/166

Recognizing the ThreatRecognizing the Threat Physical HazardsPhysical Hazards

involve injuries caused by chewing or ingestinginvolve injuries caused by chewing or ingesting

foreign objects in foodforeign objects in food

not as significant as biological hazards becausenot as significant as biological hazards because

threat impacts fewer peoplethreat impacts fewer people

Examples: metal shavings packing staples,Examples: metal shavings packing staples,tacks, and pins, glass, hair, fingernails, wood,tacks, and pins, glass, hair, fingernails, wood,

stones, toothpicksstones, toothpicks

8/9/2019 sreee

49/166

AllergensAllergens FDA classifies food additives as allergensFDA classifies food additives as allergens

cause some people to become illcause some people to become ill

MSG, nitrates, and sulfating agents, areMSG, nitrates, and sulfating agents, are

used as flavor enhancers or foodused as flavor enhancers or food

preservativespreservatives

PeanutsPeanuts

8/9/2019 sreee

50/166

Layers of ProtectionLayers of Protection prevent foodborne illness by enforcing Layers ofprevent foodborne illness by enforcing Layers of

Protection.Protection.

leading causes of foodborne illness in the Armyleading causes of foodborne illness in the Armycome from violations in the food safety layers ofcome from violations in the food safety layers of

protection associated with the following:protection associated with the following:

(1) Personal hygiene and work habits(1) Personal hygiene and work habits

(2) Time and temperature discipline(2) Time and temperature discipline

(3) Proper cleaning and sanitizing(3) Proper cleaning and sanitizing

8/9/2019 sreee

51/166

Personal Hygiene and IdentifyingPersonal Hygiene and Identifying

Unhealthy PersonnelUnhealthy Personnel SupervisorsSupervisors

must identify unsanitary and unhealthy personnelmust identify unsanitary and unhealthy personnel

Observations are the only effective means ofObservations are the only effective means ofidentifying health risksidentifying health risks

look for cuts/burns on fingers, hands, and arms; oozinglook for cuts/burns on fingers, hands, and arms; oozing

sores, pimples, or boils; and significant coughing orsores, pimples, or boils; and significant coughing or

sneezingsneezing

Workers obligated to disclose conditions if they areWorkers obligated to disclose conditions if they are

experiencing fever, vomiting, or diarrheaexperiencing fever, vomiting, or diarrhea

8/9/2019 sreee

52/166

Health Requirements

Health Requirements TB MED 530 lists diseases that must be disclosedTB MED 530 lists diseases that must be disclosed

Acute gastrointestinal illnesses, jaundice, diarrhea,Acute gastrointestinal illnesses, jaundice, diarrhea,

sore throat w/ fever, Hepatitis A andsore throat w/ fever, Hepatitis A and ShigellaShigella are aare afew of reportable diseases/symptomsfew of reportable diseases/symptoms

workers sick or w/diarrhea must be cleared byworkers sick or w/diarrhea must be cleared byIMAIMA

SOP outlining criteriaSOP outlining criteria for sick callfor sick call

prohibiting personnel from working in food areasprohibiting personnel from working in food areas

return to food service dutiesreturn to food service duties

approved by theIMAapproved by theIMA

8/9/2019 sreee

53/166

Uniform StandardsUniform Standards Uniforms must be cleanUniforms must be clean

Cook whites generally worn in garrisonCook whites generally worn in garrison

outer smock or apron is optional in garrison,outer smock or apron is optional in garrison,

but must be kept clean if wornbut must be kept clean if worn

BDUs are worn in field feeding operationsBDUs are worn in field feeding operations

8/9/2019 sreee

54/166

Uniform StandardsUniform Standards hair restraints, such as a hat or hair net must behair restraints, such as a hat or hair net must be

utilized by all food handlersutilized by all food handlers

workers with no hair, a hat must be worn to catchworkers with no hair, a hat must be worn to catchperspirationperspiration

Personnel with beard must wear a beard restraintPersonnel with beard must wear a beard restraint

authorized jewelry to be worn by food handlers isauthorized jewelry to be worn by food handlers is

a plain, smooth wedding band or medical alerta plain, smooth wedding band or medical alertbracelet or necklace ONLYbracelet or necklace ONLY

supervisors not actively engaged in foodsupervisors not actively engaged in foodpreparation may wear a watch.preparation may wear a watch.

8/9/2019 sreee

55/166

Hygiene Standards

Hygiene Standards FingernailsFingernails

must not extend beyond the fleshy tip of the finger andmust not extend beyond the fleshy tip of the finger and

must be neatly trimmed and smooth.must be neatly trimmed and smooth. False fingernails, fingernail adornments, and fingernailFalse fingernails, fingernail adornments, and fingernail

polish are not authorizedpolish are not authorized

Eating and drinking is prohibited in all foodEating and drinking is prohibited in all foodpreparation areaspreparation areas

only exception to this policy is during routine recipeonly exception to this policy is during routine recipesampling as long as an appropriate method is usedsampling as long as an appropriate method is used

workers may drink water as long as it is in a completelyworkers may drink water as long as it is in a completelyenclosed containerenclosed container

8/9/2019 sreee

56/166

Handwashing

Handwashing most common source of contamination leading tomost common source of contamination leading to

illness is the fecalillness is the fecal--oraloral--routeroute

contaminated after using the latrinecontaminated after using the latrine

bacteria and viral contamination transferred viabacteria and viral contamination transferred viacontaminated food or utensilscontaminated food or utensils

single use gloves must be used when handlingsingle use gloves must be used when handlingreadyready--toto--eat foodseat foods

hands must be washed between glove changeshands must be washed between glove changes must wash hands after a break, smoking, usingmust wash hands after a break, smoking, using

latrine, applying makelatrine, applying make--up, between food handlingup, between food handlingtasks, before dawning gloves, between glovetasks, before dawning gloves, between glove

changes, and hands potentially contaminatedchanges, and hands potentially contaminated

8/9/2019 sreee

57/166

Handwashing Standards

Handwashing Standards designated sink in the food preparation areadesignated sink in the food preparation area

for handwashingfor handwashing Pot/pan sink and janitors sink not authorized forPot/pan sink and janitors sink not authorized for

handwashinghandwashing

Hot and cold running waterHot and cold running water hot water must have a minimum temperature ofhot water must have a minimum temperature of110110 ooFF

Liquid soap is preferredLiquid soap is preferred trash receptacle must be presenttrash receptacle must be present

Only disposable paper towels or air dryer areOnly disposable paper towels or air dryer areauthorized for drying handsauthorized for drying hands

8/9/2019 sreee

58/166

Handwashing Standards

Handwashing Standards Handwashing proceduresHandwashing procedures

lathering all exposed skin up to midlathering all exposed skin up to mid--

forearm for a minimum of 20 secondsforearm for a minimum of 20 seconds nailbrush should be used to scrub aroundnailbrush should be used to scrub around

the nail bedthe nail bed

after 20 seconds of scrubbing, rinse andafter 20 seconds of scrubbing, rinse anddrydry

8/9/2019 sreee

59/166

Time & TemperatureTime & Temperature

DisciplineDiscipline second layer of protectionsecond layer of protection

time and temperature controls throughouttime and temperature controls throughout

the flow of foodthe flow of food must assume all potentially hazardous foodsmust assume all potentially hazardous foods

are contaminatedare contaminated

Thermometers. A biThermometers. A bi--metallic, stemmetallic, stem--typetypethermometer used to measure the internalthermometer used to measure the internaltemperaturetemperature

8/9/2019 sreee

60/166

Time & TemperatureTime & Temperature

DisciplineDiscipline Equipment ThermometersEquipment Thermometers

Each piece of equipment used for hot or cold foodEach piece of equipment used for hot or cold foodstorage and holding, or for cooking should have anstorage and holding, or for cooking should have an

indicating thermometerindicating thermometer

should be placed closest to the door of each unit so asshould be placed closest to the door of each unit so asto indicate the warmest reading for cold storage and theto indicate the warmest reading for cold storage and thecoolest reading for hot holdingcoolest reading for hot holding

Unauthorized thermometers include mercury, glass, and

Unauthorized thermometers include mercury, glass, andzone typezone type

TimeTime--Temperature Indicators (TTI)Temperature Indicators (TTI)

used to monitor temperatures during transport orused to monitor temperatures during transport orstoragestorage

8/9/2019 sreee

61/166

Calibrating ThermometersCalibrating Thermometers iceice--waterwater

fill insulated container with icefill insulated container with ice

add water to the rimadd water to the rim cover top with plastic wrapcover top with plastic wrap

Press through the plastic until the entire stem isPress through the plastic until the entire stem is

submergedsubmerged

Wait until the temperature reading stabilizesWait until the temperature reading stabilizes should yield a reading of32should yield a reading of32 ++22ooFF

boiling methodboiling method

8/9/2019 sreee

62/166

ThawingThawing Potentially hazardous foods held in cold storagePotentially hazardous foods held in cold storage

must have an internal product temperature of40must have an internal product temperature of40ooFF

(4.4(4.4C) or less to significantly retard or reduceC) or less to significantly retard or reducebacterial growth.bacterial growth.

Frozen potentially hazardous foods must beFrozen potentially hazardous foods must be

tempered using a process that will either keep thetempered using a process that will either keep the

internal product temperature from exceeding 40internal product temperature from exceeding 40ooFFor will ultimately raise the temperature toor will ultimately raise the temperature to

adequately kill existing pathogens.adequately kill existing pathogens.

8/9/2019 sreee

63/166

ThawingThawing only three approved methodsonly three approved methods

(1) In a refrigeration unit set at an ambient(1) In a refrigeration unit set at an ambient

temperature of38temperature of38ooF

.F

. most preferred method and requires proper menumost preferred method and requires proper menu

planningplanning

(2) Thawing as part of the conventional cooking(2) Thawing as part of the conventional cookingprocess generally involves products that need littleprocess generally involves products that need littleor no preparationor no preparation

thaw as they cookthaw as they cook

items thawed in a microwave must be immediatelyitems thawed in a microwave must be immediatelytransferred to a conventional cooking process; no timetransferred to a conventional cooking process; no time

delay between stepsdelay between steps

8/9/2019 sreee

64/166

ThawingThawing (3) least preferred method is placing the item(3) least preferred method is placing the item

under potable running water that is set at 70under potable running water that is set at 70ooF orF orless. requirements when used:less. requirements when used:

PHF should be kept in its original wrapper if possiblePHF should be kept in its original wrapper if possible

placed in a pan or pot, which is then placed into theplaced in a pan or pot, which is then placed into thesinksink

water at a pressure strong enough to agitate loosewater at a pressure strong enough to agitate loose

particlesparticles constant turnover of water during this processconstant turnover of water during this process

Regardless of method caution should be taken toRegardless of method caution should be taken toavoid cross contamination and time in the TDZavoid cross contamination and time in the TDZ

minimizedminimized

8/9/2019 sreee

65/166

Preparation & CookingPreparation & Cooking Time and temperature controls are criticalTime and temperature controls are critical

most likely stage that bacteria will have an opportunitymost likely stage that bacteria will have an opportunityto grow or surviveto grow or survive

Time in the danger zone is cumulative from theTime in the danger zone is cumulative from thetime of receipt to the time of cookingtime of receipt to the time of cooking

TB MED 530 allows a maximum of4 hours in theTB MED 530 allows a maximum of4 hours in theTDZ before it must be discardedTDZ before it must be discarded

batch preparation and progressive cooking willbatch preparation and progressive cooking willreduce the potential hazard of violating time andreduce the potential hazard of violating time andtemperature standardstemperature standards

8/9/2019 sreee

66/166

Preparation & CookingPreparation & Cooking All products containing poultry; stuffed foods,All products containing poultry; stuffed foods,

such as stuffed noodle shells and bell peppers; andsuch as stuffed noodle shells and bell peppers; andall leftovers to be eaten hot: 165all leftovers to be eaten hot: 165ooF for aF for aminimum of15 secondsminimum of15 seconds

Pork roasts/chops; ground beef; and eggs preparedPork roasts/chops; ground beef; and eggs preparedin bulk: 155in bulk: 155ooF for15 secondsF for15 seconds

Whole muscle meats (beef and lamb); fish andWhole muscle meats (beef and lamb); fish andseafood; and madeseafood; and made--toto--order eggs: 145order eggs: 145 ooF for15F for15secondsseconds

Cooking standards in TB MED 530, paragraph 3Cooking standards in TB MED 530, paragraph 3--4242

8/9/2019 sreee

67/166

Holding & Serving

Holding & Serving Protecting products from contaminationProtecting products from contamination

tubing on bulk milk dispensers must be cuttubing on bulk milk dispensers must be cut

no more than one inch protrudes from the dispenserno more than one inch protrudes from the dispenser cut diagonally (45cut diagonally (45--degree angle) to allow excess milkdegree angle) to allow excess milk

to drip free from the tube between use.to drip free from the tube between use.

too long or not cut properly will allow milk to becometoo long or not cut properly will allow milk to becometrapped in the tube and will subsequently result intrapped in the tube and will subsequently result in

bacterial growth since it is not refrigerated.bacterial growth since it is not refrigerated. condiments dispensed using individual packagescondiments dispensed using individual packages

or approved dispensing unitsor approved dispensing units

8/9/2019 sreee

68/166

H

olding & ServingH

olding & Serving salad dressing, mustard, ketchup, and other bulksalad dressing, mustard, ketchup, and other bulk

containers wiped down between mealscontainers wiped down between meals

Ice dispensed by food service workers or using anIce dispensed by food service workers or using anautomatic ice dispensing unitautomatic ice dispensing unit

Serving lines and self serve hot or cold bars haveServing lines and self serve hot or cold bars havesneeze guardssneeze guards

SelfSelf--service items, however, cannot be retained asservice items, however, cannot be retained asa leftover unless it is individually wrappeda leftover unless it is individually wrapped

Everything is contaminated when it arrivesEverything is contaminated when it arrives

time and temperature discipline will help to preventtime and temperature discipline will help to preventgrowth of bacteria already on PHFsgrowth of bacteria already on PHFs

8/9/2019 sreee

69/166

H

olding & ServingH

olding & Serving spot check the internal temperature ofPHFs ofspot check the internal temperature ofPHFs of

both hot and cold holding with thermometersboth hot and cold holding with thermometers

Verify equipment temperature settings and

Verify equipment temperature settings andcalibrationcalibration

hot holding or serving line items that fall belowhot holding or serving line items that fall below140140ooF should be reF should be re--heated to 165heated to 165ooF or discardedF or discardedif4 hours in the TDZ has occurredif4 hours in the TDZ has occurred

Items that have been reItems that have been re--heated to 165heated to 165ooF areF areconsidered leftovers and cannot be retained for anconsidered leftovers and cannot be retained for anadditional 24 hoursadditional 24 hours

8/9/2019 sreee

70/166

L

eftoversL

eftovers any unserved food remaining at the end of a mealany unserved food remaining at the end of a meal

periodperiod

must be labeled with item name, date/timemust be labeled with item name, date/time only items that were held at safe temperatures,only items that were held at safe temperatures,

protected from contamination, and served by foodprotected from contamination, and served by foodservice workers may be retained as leftoversservice workers may be retained as leftovers

may be retained for up to 24 hours if cooledmay be retained for up to 24 hours if cooledproperly and held at 40properly and held at 40ooF or belowF or below

Hot leftovers may be retained for up to 5 hours ifHot leftovers may be retained for up to 5 hours ifheld at 140held at 140ooF or aboveF or above

8/9/2019 sreee

71/166

L

eftoversL

eftovers Rapid coolingRapid cooling

reduce bulk products and increase the surface area of areduce bulk products and increase the surface area of aproductproduct

Use 2Use 2--inch shallow pans, ice baths, slicing, stirring,inch shallow pans, ice baths, slicing, stirring,blast chillers, or a combinationblast chillers, or a combination

hot items must be cooled from temperatures thathot items must be cooled from temperatures thatare above 140are above 140ooF to 70F to 70ooF in 2 hours, then from 70F in 2 hours, then from 70

ooF to 40F to 40ooF or below within 4 hoursF or below within 4 hours document time and temperature at the beginning ofdocument time and temperature at the beginning of

cooling, when 70cooling, when 70ooF or below was attained, and whenF or below was attained, and when4040ooF was achievedF was achieved

fail to reach 70fail to reach 70ooF within 2 hours, rapidly reheat to 165F within 2 hours, rapidly reheat to 165ooF and tr coolin a ain or discard the itemF and tr coolin a ain or discard the item

8/9/2019 sreee

72/166

SandwichesSandwiches

mademade--toto--order sandwich is prepared on aorder sandwich is prepared on aconsumers requestconsumers request

mass feeding operations, mademass feeding operations, made--toto--orderordersandwiches may be batch prepared no more than 1sandwiches may be batch prepared no more than 1hour prior to servicehour prior to service

must be disposed of3 hours after preparationmust be disposed of3 hours after preparation

PrePre--Prepared Sandwiches are sandwiches that arePrepared Sandwiches are sandwiches that arebeing prepared for intended service beyond thebeing prepared for intended service beyond thecurrent meal periodcurrent meal period

No leftovers may be used when preparing theseNo leftovers may be used when preparing thesesandwichessandwiches

8/9/2019 sreee

73/166

SandwichesSandwiches

Hot sandwiches may be held to 5 hours at 140Hot sandwiches may be held to 5 hours at 140ooFF

Frozen sandwiches prepared by a foodFrozen sandwiches prepared by a food

manufacturer retainedIAW the expiration date onmanufacturer retainedIAW the expiration date onlabellabel

Sandwiches preSandwiches pre--prepared then frozen in the diningprepared then frozen in the diningfacility must be consumed or discarded within 7facility must be consumed or discarded within 7days of removal from freezerdays of removal from freezer

Refrigerated preRefrigerated pre--prepared sandwiches purchasedprepared sandwiches purchasedfrom a manufacturer must be consumed IAW labelfrom a manufacturer must be consumed IAW label

Sandwiches preSandwiches pre--prepared in designated sandwichprepared in designated sandwichpreparation area retain for 60 hours if held at 40preparation area retain for 60 hours if held at 40ooFF

PP P d P t ti llP d P t ti ll

8/9/2019 sreee

74/166

PrePre--Prepared PotentiallyPrepared PotentiallyHazardous FoodsHazardous Foods PrePre--prepared PHFs are prepared in advance forprepared PHFs are prepared in advance for

future service beyond a specific mealfuture service beyond a specific meal

Cooked/prepared and immediately cooled to 40Cooked/prepared and immediately cooled to 40ooFF

labeled as prelabeled as pre--prepared with date and timeprepared with date and time The expiration of preThe expiration of pre--prepared PHFs are asprepared PHFs are as

follows:follows:

frozen in DF, consumed within 24 hours from date offrozen in DF, consumed within 24 hours from date ofthawthaw

ManufacturerManufacturer--processed frozen foods consumed withinprocessed frozen foods consumed within7 days (non7 days (non--frozen period)frozen period)

Refrigerated RTE PHFs packaged by a foodRefrigerated RTE PHFs packaged by a foodprocessing plant from a bulk open container within 48processing plant from a bulk open container within 48

hours of container openinghours of container opening

8/9/2019 sreee

75/166

Cleaning & SanitizingCleaning & Sanitizing All nonAll non--food contact surfaces in DF must befood contact surfaces in DF must be

cleaned after each mealcleaned after each meal

Food contact surfaces, (food service equipmentFood contact surfaces, (food service equipment

and utensils) must be properly cleaned andand utensils) must be properly cleaned andsanitizedsanitized

threethree--compartment sinkcompartment sink

DishwasherDishwasher

CleanClean--inin--place methodplace method Sponges, steel wool, wooden handled brushes, andSponges, steel wool, wooden handled brushes, and

common dishtowels prohibitedcommon dishtowels prohibited

Reusable wiping cloths may be used only if storedReusable wiping cloths may be used only if stored

in sanitizing solutionin sanitizing solution

8/9/2019 sreee

76/166

Manual Cleaning & SanitizingManual Cleaning & Sanitizing 33--compartment sink: clean prior to usecompartment sink: clean prior to use

Wash sink: hot, soapy water at 110Wash sink: hot, soapy water at 110ooFF

do not use machine dishwashing compound(s) fordo not use machine dishwashing compound(s) for

manual warewashingmanual warewashing Rinse sink: hot water that is at least 120Rinse sink: hot water that is at least 120 ooFF

water becomes soapy or grease film develops, refillwater becomes soapy or grease film develops, refill

Sanitizing sink: heat or chemicalSanitizing sink: heat or chemical

heat method: 30 seconds @ 171heat method: 30 seconds @ 171ooFF Chlorine Bleach: 100 ppm @ 75Chlorine Bleach: 100 ppm @ 75 ooF for15 secondsF for15 seconds

,RGLQH6ROXWLRQ,RGLQH6ROXWLRQ SSP#SSP# RR))

IRUVHFRQGVIRUVHFRQGV

Quats: 200 ppm @ 75Quats: 200 ppm @ 75ooF

for30 secondsF

for30 seconds

S iti iS iti i II Pl E i tPl E i t

8/9/2019 sreee

77/166

SanitizingSanitizing InIn--Place EquipmentPlace Equipmentand Food Contact Surfacesand Food Contact Surfaces

sanitizing food contact surfaces of cleansanitizing food contact surfaces of clean--inin--placeplaceequipment, double sanitizing concentrationequipment, double sanitizing concentration

chlorine however, a 100chlorine however, a 100--ppm solution is adequateppm solution is adequate

For all others a second clear water rinse may beFor all others a second clear water rinse may benecessarynecessary

Sanitizers must be used at the properSanitizers must be used at the properconcentration to effectively kill pathogenicconcentration to effectively kill pathogenic

organismsorganisms SpotSpot--check water temperature and pHcheck water temperature and pH

Equipment and utensils cleaned and sanitizedEquipment and utensils cleaned and sanitizedallowed to air dryallowed to air dry

8/9/2019 sreee

78/166

Cleaning SchedulesCleaning Schedules Reasons for organized cleaning program:Reasons for organized cleaning program:

identifies facility sanitation resource requirementsidentifies facility sanitation resource requirements

distributes workloaddistributes workload

Reduces duplication of effortReduces duplication of effort

Pinpoints responsibilityPinpoints responsibility

Establishes basis for inspectionEstablishes basis for inspection

Provides training aid by identifying hard to cleanProvides training aid by identifying hard to cleanareas/equipment and incorporate them into theareas/equipment and incorporate them into thetraining programtraining program

Ensures tasks will not be overlookedEnsures tasks will not be overlooked

8/9/2019 sreee

79/166

Steps in a Cleaning ProgramSteps in a Cleaning Program

Developing a cleaning program SOP:Developing a cleaning program SOP:

1. Survey your cleaning needs1. Survey your cleaning needs

Evaluate all areas of the facilityEvaluate all areas of the facility 2. Obtain cleaning materials suitable for each2. Obtain cleaning materials suitable for each

surface being cleanedsurface being cleaned

approved by the EPAapproved by the EPA

3. Devise cleaning schedule:3. Devise cleaning schedule: Who, What, When, and HowWho, What, When, and How

4. Introduce cleaning program and HAZCOM4. Introduce cleaning program and HAZCOMprocedures to all food service workersprocedures to all food service workers

5. Supervise all processes5. Supervise all processes

8/9/2019 sreee

80/166

CHAPTER 4CHAPTER 4

Keeping Food SafeKeeping Food Safe

Food P e e ation andFood P e e ation and

8/9/2019 sreee

81/166

Food Preservation andFood Preservation andProtectionProtection six basic methods: dehydration, heating, freezing,six basic methods: dehydration, heating, freezing,

fermentation, chemical preservation, orfermentation, chemical preservation, orirradiation.irradiation.

Dehydration (drying)Dehydration (drying) prevents rotting of meatprevents rotting of meat

Inhibits germination/sprouting of storedInhibits germination/sprouting of storedgrains/vegetablesgrains/vegetables

inhibits the growth of microorganismsinhibits the growth of microorganisms

HeatingHeating

destroys bacteria causing disease/spoilagedestroys bacteria causing disease/spoilage

Examples: canning, pasteurization, and cookingExamples: canning, pasteurization, and cooking

heated to a specific temperature for a specific timeheated to a specific temperature for a specific time

Food Preservation andFood Preservation and

8/9/2019 sreee

82/166

Food Preservation andFood Preservation andProtectionProtection

FreezingFreezing

basically stops bacterial growth and enzymatic activitybasically stops bacterial growth and enzymatic activity

FermentationF

ermentation gradual chemical change caused by the enzymes ofgradual chemical change caused by the enzymes of

bacteria, molds, and yeastsbacteria, molds, and yeasts

cheeses with a long shelf life are produced by lacticcheeses with a long shelf life are produced by lactic--acid fermentationacid fermentation

PicklingPickling--by treating foods with vinegar or some otherby treating foods with vinegar or some otheracidacid

Food additives have beenFood additives have been

used for thousands of yearsused for thousands of years

effective preservativeseffective preservatives


8/9/2019 sreee

83/166


IrradiationIrradiation

Exposing food to radiation source, most often CoExposing food to radiation source, most often Co6060ororCeCe137137

beginning to be accepted in the food industrybeginning to be accepted in the food industry

kill pathogenic bacteria and spoilage microorganismskill pathogenic bacteria and spoilage microorganismson everyday type foodson everyday type foods

used on spices and other foods for over50 yearsused on spices and other foods for over50 years

processing methodsprocessing methods employed to utilize technologies to reduce/eliminateemployed to utilize technologies to reduce/eliminate

microbial loads on foodsmicrobial loads on foods


8/9/2019 sreee

84/166


CleanClean

SeparateSeparate

ChillChill

CookCook

Clean: Wash Hands andClean: Wash Hands and

8/9/2019 sreee

85/166

Clean: Wash Hands andClean: Wash Hands andSurfaces OftenSurfaces Often

Bacteria can spread throughout the kitchen and getBacteria can spread throughout the kitchen and geton to cutting boards, knives, sponges and counteron to cutting boards, knives, sponges and countertops.tops.

prevent food contamination from outside sources:prevent food contamination from outside sources:

:DVKKDQGVLQKRWVRDS\ZDWHUEHIRUH:DVKKDQGVLQKRWVRDS\ZDWHUEHIRUH

SUHSDULQJIRRGDQGDIWHUXVLQJWKHEDWKURRPSUHSDULQJIRRGDQGDIWHUXVLQJWKHEDWKURRP

FKDQJLQJGLDSHUVDQGKDQGOLQJSHWVFKDQJLQJGLDSHUVDQGKDQGOLQJSHWV

XVHZDUPZDWHUWRPRLVWHQWKHLUKDQGVDQGXVHZDUPZDWHUWRPRLVWHQWKHLUKDQGVDQGWKHQDSSO\VRDSDQGUXEWKHLUKDQGVWRJHWKHUWKHQDSSO\VRDSDQGUXEWKHLUKDQGVWRJHWKHU

IRUVHFRQGVEHIRUHULQVLQJWKRURXJKO\IRUVHFRQGVEHIRUHULQVLQJWKRURXJKO\

Clean: Wash Hands andClean: Wash Hands and

8/9/2019 sreee

86/166

Clean: Wash Hands andClean: Wash Hands andSurfaces OftenSurfaces Often

:DVKFXWWLQJERDUGVNQLYHVXWHQVLOV:DVKFXWWLQJERDUGVNQLYHVXWHQVLOV

DQGFRXQWHUWRSVLQKRWVRDS\ZDWHUDQGFRXQWHUWRSVLQKRWVRDS\ZDWHU

DIWHUHDFKIRRGLWHPDIWHUHDFKIRRGLWHP

8VHSODVWLFRURWKHUQRQ8VHSODVWLFRURWKHUQRQSRURXVFXWWLQJSRURXVFXWWLQJ

ERDUGVERDUGV

&XWWLQJERDUGVVKRXOGEHUXQWKURXJKWKH&XWWLQJERDUGVVKRXOGEHUXQWKURXJKWKH

GLVKZDVKHURUZDVKHGLQKRWVRDS\ZDWHUGLVKZDVKHURUZDVKHGLQKRWVRDS\ZDWHU

&RQVLGHUXVLQJSDSHUWRZHOVWRFOHDQXS&RQVLGHUXVLQJSDSHUWRZHOVWRFOHDQXS

NLWFKHQVXUIDFHVNLWFKHQVXUIDFHV

FORWKWRZHOVFORWKWRZHOV ZDVKWKHPRIWHQLQKRWZDVKWKHPRIWHQLQKRW

ZDWHUZDWHU

Separate: Dont CrossSeparate: Dont Cross

8/9/2019 sreee

87/166

Separate: Don t CrossSeparate: Don t Cross--ContaminateContaminate

Principles to preventing cross contamination are:Principles to preventing cross contamination are:

.HHSUDZPHDWSRXOWU\DQGVHDIRRGVHSDUDWH.HHSUDZPHDWSRXOWU\DQGVHDIRRGVHSDUDWH

IURPHDFKRWKHUDQGRWKHUIRRGIURPHDFKRWKHUDQGRWKHUIRRG

6WRUHUDZPHDWSRXOWU\DQGVHDIRRGRQWKH6WRUHUDZPHDWSRXOWU\DQGVHDIRRGRQWKH

ERWWRPVKHOIERWWRPVKHOI

XVHRQHFXWWLQJERDUGIRUUDZPHDWSURGXFWVXVHRQHFXWWLQJERDUGIRUUDZPHDWSURGXFWV

DQGDQRWKHUIRUVDODGVDQGRWKHUIRRGVWKDWDQGDQRWKHUIRUVDODGVDQGRWKHUIRRGVWKDW

DUHUHDG\WREHHDWHQDUHUHDG\WREHHDWHQ

ZDVKFXWWLQJERDUGVDQGXWHQVLOVZLWKKRWZDVKFXWWLQJERDUGVDQGXWHQVLOVZLWKKRW

VRDS\ZDWHUDIWHUFRQWDFWZLWKUDZPHDWVRDS\ZDWHUDIWHUFRQWDFWZLWKUDZPHDW

SRXOWU\DQGVHDIRRGSRXOWU\DQGVHDIRRG

1HYHUSODFHFRRNHGIRRGRQDSODWHWKDW1HYHUSODFHFRRNHGIRRGRQDSODWHWKDW

SUHYLRXVO\KHOGUDZPHDWSRXOWU\RUVHDIRRGSUHYLRXVO\KHOGUDZPHDWSRXOWU\RUVHDIRRG

8/9/2019 sreee

88/166

Chill: Refrigerate PromptlyChill: Refrigerate Promptly

cold temperatures keep most harmful bacteriacold temperatures keep most harmful bacteriafrom growing and multiplyingfrom growing and multiplying

maintain a temperature of40maintain a temperature of40rrF or lowerF or lower

freezer units maintain below 0freezer units maintain below 0rrFF

1HYHUGHIURVWIRRGDWURRPWHPSHUDWXUH1HYHUGHIURVWIRRGDWURRPWHPSHUDWXUH

8VHWKHUHIULJHUDWRUFROGUXQQLQJZDWHU8VHWKHUHIULJHUDWRUFROGUXQQLQJZDWHU

RUWKHPLFURZDYHRUWKHPLFURZDYH

'LYLGHODUJHDPRXQWVRIOHIWRYHUVLQWR'LYLGHODUJHDPRXQWVRIOHIWRYHUVLQWR

VKDOORZFRQWDLQHUVIRUTXLFNFRROLQJLQVKDOORZFRQWDLQHUVIRUTXLFNFRROLQJLQ

WKHUHIULJHUDWRUWKHUHIULJHUDWRU

:LWKVWXIIHGPHDWVUHPRYHWKHVWXIILQJ:

LWKVWXIIHGPHDWVUHPRYHWKHVWXIILQJ

Cook: Cook to ProperCook: Cook to Proper

8/9/2019 sreee

89/166

Cook: Cook to ProperCook: Cook to ProperTemperaturesTemperatures

8VHDPHDWWKHUPRPHWHUWRYHULI\8VHDPHDWWKHUPRPHWHUWRYHULI\

WKRURXJKFRRNLQJWKRURXJKFRRNLQJ

&RRNURDVWVDQGVWHDNVWRDWOHDVW&RRNURDVWVDQGVWHDNVWRDWOHDVW

rr):KROHSRXOWU\FRRNWR):KROHSRXOWU\FRRNWRrr)IRU)IRU

GRQHQHVVGRQHQHVV

&RRNJURXQGPHDWWRDWOHDVW&RRNJURXQGPHDWWRDWOHDVWrr))

&RRNHJJVXQWLOWKH\RONDQGZKLWHDUH&RRNHJJVXQWLOWKH\RONDQGZKLWHDUH

ILUPQRWUXQQ\ILUPQRWUXQQ\

&RRNILVKXQWLOLWLVRSDTXHDQGIODNHV&RRNILVKXQWLOLWLVRSDTXHDQGIODNHV

HDVLO\HDVLO\

0DNHVXUHWKHUHDUHQRFROGVSRWVLQ0DNHVXUHWKHUHDUHQRFROGVSRWVLQ

8/9/2019 sreee

90/166

CHAPTER 5CHAPTER 5

Requirements of TB MEDRequirements of TB MED

530530

8/9/2019 sreee

91/166

Food SourcesFood Sources

obtained from approved sources that comply withobtained from approved sources that comply withAR40AR40--657657

Food in hermetically sealed containers shall beFood in hermetically sealed containers shall beobtained from regulated food processing plantsobtained from regulated food processing plants

Food prepared in a private home may not be usedFood prepared in a private home may not be usedor offered for human consumption in a foodor offered for human consumption in a foodestablishmentestablishment

does not apply to private/social functions (such asdoes not apply to private/social functions (such aschapel suppers, family childcare homes, neighborhoodchapel suppers, family childcare homes, neighborhoodcookouts, unit bake sales, or similar functions) providedcookouts, unit bake sales, or similar functions) providedthe food is identified as homethe food is identified as home--prepared food on a signprepared food on a signor labelor label

8/9/2019 sreee

92/166

Food SourcesFood Sources

Packaged food shall be labeled as specified by lawPackaged food shall be labeled as specified by law

Fish, other than shellfish, that are intended forFish, other than shellfish, that are intended forconsumption in raw form have specialconsumption in raw form have specialrequirementsrequirements

Wild mushroom species picked in the wild haveWild mushroom species picked in the wild havespecial requirements (highly discouraged)special requirements (highly discouraged)

Meats shall be obtained from establishments listedMeats shall be obtained from establishments listedin USDAsin USDAs Meat and Poultry Inspection DirectoryMeat and Poultry Inspection Directory

Game animals received for shall be commerciallyGame animals received for shall be commerciallyraised for foodraised for food

8/9/2019 sreee

93/166

TemperatureTemperature

Refrigerated potentially hazardous foods shall beRefrigerated potentially hazardous foods shall beat a temperature of40at a temperature of40F (4.4F (4.4C) or below whenC) or below whenreceivedreceived

Exception: if a temperature other than 40Exception: if a temperature other than 40F (4.4F (4.4C) isC) isspecified in law (milk, molluscan shellfish, and shellspecified in law (milk, molluscan shellfish, and shelleggs)eggs)

These foods shall be cooled to 40These foods shall be cooled to 40F (4.4F (4.4C) within 4C) within 4hours of receivinghours of receiving

cooked foods received at 140cooked foods received at 140F (60F (60C) or aboveC) or above

food shipped frozen shall be received frozenfood shipped frozen shall be received frozen

free of evidence of temperature abusefree of evidence of temperature abuse

8/9/2019 sreee

94/166

AdditivesAdditives

Food may not contain unapproved foodFood may not contain unapproved food

additives or additives that exceed specifiedadditives or additives that exceed specified

amountsamounts 21 CFR170 through 21 CFR180 relate to21 CFR170 through 21 CFR180 relate to

food additives (GRAS)food additives (GRAS)

pesticide residues in 40 CFR185pesticide residues in 40 CFR185

8/9/2019 sreee

95/166

Package IntegrityPackage Integrity

Food packages shall be in good conditionFood packages shall be in good condition

and protect the integrity of the contents soand protect the integrity of the contents so

that the food is not exposed to adulterationthat the food is not exposed to adulterationor potential contaminants. Food packageor potential contaminants. Food package

defects are classified in 7 CFR42defects are classified in 7 CFR42

Shellfish/ShellstockShellfish/Shellstock

8/9/2019 sreee

96/166

Shellfish/ShellstockShellfish/ShellstockRequirementsRequirements

Raw, shucked shellfish shall be obtained inRaw, shucked shellfish shall be obtained innonreturnable packages bearing a legiblenonreturnable packages bearing a legible

label that identifies the name, address, andlabel that identifies the name, address, andcertification number of the shuckercertification number of the shucker--packerpackeror repacker of the molluscan shellfish and aor repacker of the molluscan shellfish and a"Sell by" date for packages with a capacity"Sell by" date for packages with a capacity

of less than 1/2 gallon or the date shuckedof less than 1/2 gallon or the date shuckedfor packages with a capacity of1/2 gallonfor packages with a capacity of1/2 gallonor moreor more


8/9/2019 sreee

97/166


filter feeders concentrate microorganisms fromfilter feeders concentrate microorganisms fromocean waterocean water

result in an overload of microbes to an individualresult in an overload of microbes to an individual

consumer by ingesting just oneconsumer by ingesting just one

traceability is very important for investigation oftraceability is very important for investigation offoodborne illnessfoodborne illness

Shellstock shall be obtained in containers bearingShellstock shall be obtained in containers bearing

legible source identification tags or labels aslegible source identification tags or labels asspecified in the FDAsspecified in the FDAs National ShellfishNational ShellfishSanitation Program Manual ofOperations,Part IISanitation Program Manual ofOperations,Part IISanitation of the Harvesting,Processing, andSanitation of the Harvesting,Processing, andDistribution of ShellfishDistribution of Shellfish


8/9/2019 sreee

98/166


The harvester's tag/label shall list in the followingThe harvester's tag/label shall list in the followingorder:order:

(a) harvester's ID number(a) harvester's ID number

assigned by the shellfish control authority.assigned by the shellfish control authority.

(b) date of harvesting(b) date of harvesting

(c) most precise identification of harvest location(c) most precise identification of harvest location

(d) The type and quantity of shellfish.(d) The type and quantity of shellfish.

(e)(e) ""7+,67$*,65(48,5('72%($77$&+('817,/7+,67$*,65(48,5('72%($77$&+('817,/&217$,1(5,6(037

8/9/2019 sreee

99/166


Each tag or label shall list the dealer's name andEach tag or label shall list the dealer's name andaddress, and the certification number assigned byaddress, and the certification number assigned bythe shellfish control authority, the originalthe shellfish control authority, the original

shipper's certification numbershipper's certification number will be reasonably free of mud, dead shellfish, andwill be reasonably free of mud, dead shellfish, and

shellfish with broken shells. Shellstock tags shallshellfish with broken shells. Shellstock tags shallremain attached to the container in which they areremain attached to the container in which they are

received until the container is emptyreceived until the container is empty maintained by retaining shellstock tags or labels for90maintained by retaining shellstock tags or labels for90

calendar days from the date the container is emptiedcalendar days from the date the container is emptied

using an approved systemusing an approved system

not commingled with another containernot commingled with another container

8/9/2019 sreee

100/166

HandsHands

Food employees must properly wash their handsFood employees must properly wash their handswhenever there may have been a chance they maywhenever there may have been a chance they mayhave become contaminated in any wayhave become contaminated in any way

Except when washing fruits and vegetables foodExcept when washing fruits and vegetables foodemployees may not contact exposed, readyemployees may not contact exposed, ready--toto--eateatfood with their bare hands and must use suitablefood with their bare hands and must use suitableutensils (such as deli tissue, spatulas, tongs,utensils (such as deli tissue, spatulas, tongs,

singlesingle--use gloves, or dispensing equipment)use gloves, or dispensing equipment) Food employees shall minimize bare hand andFood employees shall minimize bare hand and

arm contact with exposed food that is not in aarm contact with exposed food that is not in areadyready--toto--eat formeat form

8/9/2019 sreee

101/166

TastingTasting

A food employee may not use a utensil more thanA food employee may not use a utensil more than

once to taste foodonce to taste food

A twoA two-- utensil method for recipe tasting isutensil method for recipe tasting isappropriateappropriate

use one utensil to remove the food from the containeruse one utensil to remove the food from the container

and to place the food in a clean, sanitary bowl or plate.and to place the food in a clean, sanitary bowl or plate.

Use a second utensil to taste the foodUse a second utensil to taste the food

discard any unused portion of food that was removed,discard any unused portion of food that was removed,

and clean and sanitize the utensil and bowl or plateand clean and sanitize the utensil and bowl or plate

Preventing Contamination ofPreventing Contamination of

8/9/2019 sreee

102/166

Preventing Contamination ofPreventing Contamination ofPackaged & Unpackaged FoodPackaged & Unpackaged Food

Food shall be protected from cross contaminationFood shall be protected from cross contaminationby separating raw animal foods, during storage,by separating raw animal foods, during storage,preparation, holding, and display, from raw readypreparation, holding, and display, from raw ready--

toto--eat food, and cooked readyeat food, and cooked ready--toto--eat foodeat food Use separate equipment for eachUse separate equipment for each

Arrange raw PHFs by cooking temperatureArrange raw PHFs by cooking temperature

lower cooking temperatureslower cooking temperatures--toptop

higher cooking temperatureshigher cooking temperatures--bottombottom (3) Arranging food in equipment so cross(3) Arranging food in equipment so cross

contamination is preventedcontamination is prevented

prepare each type at different times or in separateprepare each type at different times or in separate

areasareas


8/9/2019 sreee

103/166


(4) Storing ready(4) Storing ready--toto--eat food and cooked foodseat food and cooked foodsseparately or above raw PHFsseparately or above raw PHFs

(5) Clean and sanitize equipment and utensils(5) Clean and sanitize equipment and utensilsproperlyproperly

(6) Store food in packages, covered containers, or(6) Store food in packages, covered containers, orwrappingswrappings

(7) Clean hermetically sealed containers before(7) Clean hermetically sealed containers beforeopeningopening

(8) Protect food containers that are received(8) Protect food containers that are receivedpackaged together in a casepackaged together in a case


8/9/2019 sreee

104/166


(9) Store damaged, spoiled, or recalled food(9) Store damaged, spoiled, or recalled food

in designated areas that are separate fromin designated areas that are separate from

food, equipment, utensils, linen, and singlefood, equipment, utensils, linen, and single--service and singleservice and single--use articlesuse articles

(10) Separate fruits and vegetables from(10) Separate fruits and vegetables from

readyready--toto--eat food, before they are washedeat food, before they are washed

Food Storage Containers &Food Storage Containers &

8/9/2019 sreee

105/166

Food Storage Containers &Food Storage Containers &IdentificationIdentification

Working containers holdingWorking containers holding

food/ingredients removed from originalfood/ingredients removed from original

packages (such as cooking oils, flour, herbs,packages (such as cooking oils, flour, herbs,potato flakes, salt, spices, and sugar) shallpotato flakes, salt, spices, and sugar) shall

be identified by common namebe identified by common name

except containers holding foodexcept containers holding foodunmistakably recognized such as pasta needunmistakably recognized such as pasta need

not be identifiednot be identified

Substituting for Raw ShellSubstituting for Raw Shell

8/9/2019 sreee

106/166

Substituting for Raw ShellSubstituting for Raw ShellEggsEggs

Pasteurized eggs or egg products shall bePasteurized eggs or egg products shall be

substituted for raw shell eggs in thesubstituted for raw shell eggs in the

preparation of foodspreparation of foods that are not cooked to athat are not cooked to ahigh enough temperaturehigh enough temperature for the properfor the proper

length of time (such as Caesar salad,length of time (such as Caesar salad,

hollandaise or barnaise sauce, mayonnaise,hollandaise or barnaise sauce, mayonnaise,

eggnog, ice cream, eggeggnog, ice cream, egg--fortified beverages)fortified beverages)

Pasteurized Dry Milk &Pasteurized Dry Milk &

8/9/2019 sreee

107/166

Pasteurized Dry Milk &Pasteurized Dry Milk &Substituting for Fresh MilkSubstituting for Fresh Milk

Pasteurized dry milk or reconstitutedPasteurized dry milk or reconstituted

pasteurized milk products may be used as apasteurized milk products may be used as a

substitute for fresh pasteurized milk insubstitute for fresh pasteurized milk ininstant desserts, milk shakes, and whippedinstant desserts, milk shakes, and whipped

products, or for cooking and bakingproducts, or for cooking and baking

purposespurposes

Protection from UnapprovedProtection from Unapproved

8/9/2019 sreee

108/166

Protection from UnapprovedProtection from UnapprovedAdditivesAdditives

Food shall be protected from contamination thatFood shall be protected from contamination that

may result from the addition of unsafe ormay result from the addition of unsafe or

unapproved food or color additives, or unsafe orunapproved food or color additives, or unsafe or

unapproved levels of approved food and colorunapproved levels of approved food and color

additivesadditives

food employees may not apply sulfiting agents tofood employees may not apply sulfiting agents to

FF&V intended for raw consumption or to a foodFF&V intended for raw consumption or to a foodconsidered to be a good source of vitamin Bconsidered to be a good source of vitamin B

11

8/9/2019 sreee

109/166

IceIce

Ice may not be used as food after use as a mediumIce may not be used as food after use as a mediumfor cooling the exterior surfaces of food, packagedfor cooling the exterior surfaces of food, packagedfoods, or cooling coils and tubes of equipmentfoods, or cooling coils and tubes of equipment

Packaged food may not be stored in direct contactPackaged food may not be stored in direct contactwith ice or water if subject to the entry of waterwith ice or water if subject to the entry of water

Generally, unpackaged food may not be stored inGenerally, unpackaged food may not be stored indirect contact with undrained icedirect contact with undrained ice

Whole, raw fruits or vegetables; cut, rawWhole, raw fruits or vegetables; cut, rawvegetables (such as celery or carrot sticks or cutvegetables (such as celery or carrot sticks or cutpotatoes); and tofu may be immersed in ice orpotatoes); and tofu may be immersed in ice orwaterwater

8/9/2019 sreee

110/166

IceIce

Raw chicken and raw fish that are receivedRaw chicken and raw fish that are receivedimmersed in ice in shipping containers mayimmersed in ice in shipping containers mayremain in that condition while in storage awaitingremain in that condition while in storage awaiting

preparation, display, service, or salepreparation, display, service, or sale Ice intended shall be dispensed from selfIce intended shall be dispensed from self--service,service,

automatic ice dispensing machines or placed inautomatic ice dispensing machines or placed incleaned and sanitized selfcleaned and sanitized self--draining containerdraining container

Use clean and sanitized scoops, tongs, or otherUse clean and sanitized scoops, tongs, or othericeice--dispensing utensilsdispensing utensils

Glassware is prohibited for scooping iceGlassware is prohibited for scooping ice

8/9/2019 sreee

111/166

Equipment & UtensilsEquipment & Utensils Food may not contact surfaces of equipment andFood may not contact surfaces of equipment and

utensils that are not cleaned and sanitizedutensils that are not cleaned and sanitized

pauses in food preparation or dispensingpauses in food preparation or dispensing

Store food preparation and dispensing utensils in theStore food preparation and dispensing utensils in thefood with handles above the top of the food andfood with handles above the top of the food andcontainercontainer

in nonin non--potentially hazardous food, store utensils withpotentially hazardous food, store utensils withhandles above the top of the food within containers orhandles above the top of the food within containers or

equipment that can be closed, such as bins of sugar,equipment that can be closed, such as bins of sugar,flour, or cinnamonflour, or cinnamon

may also store on a clean portion of the foodmay also store on a clean portion of the foodpreparation table or cooking equipment,preparation table or cooking equipment,

shall be cleaned and sanitized at proper frequenciesshall be cleaned and sanitized at proper frequencies

8/9/2019 sreee

112/166

GlovesGloves singlesingle--use gloves shall:use gloves shall:

be used for only one task such as working with readybe used for only one task such as working with ready--toto--eat food or with raw animal foodeat food or with raw animal food

used for no other purposeused for no other purpose

discarded when damaged or soiled or whendiscarded when damaged or soiled or wheninterruptions occur in the operationinterruptions occur in the operation

SlashSlash--resistant glovesresistant gloves

direct contact only with food, such as frozen food or adirect contact only with food, such as frozen food or a

primal cut of meat, that will be subsequently cookedprimal cut of meat, that will be subsequently cooked may be used with readymay be used with ready--toto--eat food that shall not beeat food that shall not be

subsequently cooked if gloves have a smooth, durable,subsequently cooked if gloves have a smooth, durable,and nonabsorbent outer surface or are covered with aand nonabsorbent outer surface or are covered with asmooth, durable, nonabsorbent glove or singlesmooth, durable, nonabsorbent glove or single--useuse

lovelove

8/9/2019 sreee

113/166

GlovesGloves

Cloth gloves may not be used in directCloth gloves may not be used in direct

contact with food, such as frozen food or acontact with food, such as frozen food or a

primal cut of meat, unless the food isprimal cut of meat, unless the food issubsequently cookedsubsequently cooked

Cloth gloves shall be washed and sanitizedCloth gloves shall be washed and sanitized

at least daily and shall be changed whenat least daily and shall be changed whenthere is an interruption in the operation orthere is an interruption in the operation or

when they become damaged or soiledwhen they become damaged or soiled

Using Clean Tableware forUsing Clean Tableware for

8/9/2019 sreee

114/166

Using Clean Tableware forUsing Clean Tableware forSecond Portions and RefillsSecond Portions and Refills

Do not use tableware soiled by the consumer toDo not use tableware soiled by the consumer toprovide second portions or refillsprovide second portions or refills

However, selfHowever, self--service consumers may reuse cupsservice consumers may reuse cupsand glasses if refilling is a contaminationand glasses if refilling is a contamination--freefreeprocessprocess

Sign similar to the one shown shall be postedSign similar to the one shown shall be posted

Please obtain clean tableware beforePlease obtain clean tableware before

obtaining additional foodobtaining additional food

8/9/2019 sreee

115/166

Food StorageFood Storage

protected from contamination by storing the foodprotected from contamination by storing the foodin a clean, dry location where it is not exposed toin a clean, dry location where it is not exposed tosplash, dust, or other contaminationsplash, dust, or other contamination

stored at least 6 in above the floorstored at least 6 in above the floor

Food in packages and working containers may beFood in packages and working containers may bestored less than 6 in (15 cm) above the floor onstored less than 6 in (15 cm) above the floor oncertain occasions.certain occasions.

Pressurized beverage containers, cased food inPressurized beverage containers, cased food inwaterproof containers (bottles or cans); and milkwaterproof containers (bottles or cans); and milkcontainers in plastic crates may be stored on acontainers in plastic crates may be stored on afloor (not recommended)floor (not recommended)

8/9/2019 sreee

116/166

Prohibited Food Storage AreasProhibited Food Storage Areas

locker rooms, toilet rooms, dressing rooms, orlocker rooms, toilet rooms, dressing rooms, ormechanical roomsmechanical rooms

not in rooms used to hold garbage, under sewernot in rooms used to hold garbage, under sewerlines that are not shielded, under leaking waterlines that are not shielded, under leaking waterlines, under open stairwells or under any otherlines, under open stairwells or under any othersources of contaminationsources of contamination

PHFs dispensed by a vending machine shall be inPHFs dispensed by a vending machine shall be in

the package it was placed at the foodthe package it was placed at the foodestablishment or food processing plantestablishment or food processing plant

During preparation, unpackaged food shall beDuring preparation, unpackaged food shall beprotected sources of contaminationprotected sources of contamination

8/9/2019 sreee

117/166

Food DisplayFood Display

Except for nuts in the shell and whole, rawExcept for nuts in the shell and whole, raw

FF&V that are intended for hulling, peeling,FF&V that are intended for hulling, peeling,

or washing by the consumer beforeor washing by the consumer beforeconsumption, food on display shall beconsumption, food on display shall be

protected from contaminationprotected from contamination

8/9/2019 sreee

118/166

Condiment ProtectionCondiment Protection

protected from contamination by being kept inprotected from contamination by being kept in

either dispensers that are designed to provide protectioneither dispensers that are designed to provide protection

protected food displays sprotected food displays s

original containers designed for dispensingoriginal containers designed for dispensing

individual packages or portions.individual packages or portions.

may be made available from condiment selfmay be made available from condiment self--service dispensing equipment at those locationsservice dispensing equipment at those locations

having an onhaving an on--duty attendantduty attendant Use of relish bowls and other similar nonUse of relish bowls and other similar non--selfself--

closing condiment containers is prohibitedclosing condiment containers is prohibited

Consumer SelfConsumer Self--ServiceService

8/9/2019 sreee

119/166

OperationsOperations Raw, unpackaged animal food may not be offeredRaw, unpackaged animal food may not be offered

for consumer selffor consumer self--serviceservice

does not apply to consumer selfdoes not apply to consumer self--service of readyservice of ready--toto--eateatfoods at buffets or salad barsfoods at buffets or salad bars

shall be provided with suitable utensilsshall be provided with suitable utensils

employees shall monitor selfemployees shall monitor self--service operationsservice operations

customers prohibited from taking PHFs homecustomers prohibited from taking PHFs homefrom selffrom self--service operations. Exceptions:service operations. Exceptions:

carrycarry--out or ala carte operationsout or ala carte operations

PHF not placed on serving lines and maintained asPHF not placed on serving lines and maintained asleftoversleftovers

provide appropriate food handling safety directionsprovide appropriate food handling safety directions

Returned Food for ReserviceReturned Food for Reservice

8/9/2019 sreee

120/166

or Saleor Sale

After being in the possession of a consumer,After being in the possession of a consumer,

food that is unused or returned by thefood that is unused or returned by the

consumer may not be offered as food forconsumer may not be offered as food forhuman consumptionhuman consumption

Food that is not potentially hazardous, suchFood that is not potentially hazardous, such

as crackers and condiments,

in an unopenedas crackers and condiments,

in an unopenedoriginal package and maintained in soundoriginal package and maintained in sound

condition may be recondition may be re--served or resoldserved or resold

Dispensing Milk, Cream, andDispensing Milk, Cream, and

8/9/2019 sreee

121/166

p g , ,p g , ,Nondairy ProductsNondairy Products Milk and milk products for drinking pur

sreee

Documents