your food safety partner! - servsafe...

Safe Food, Great Service, No Empty Seats

Your Food Safety Partner!

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Topic Page

Providing Safe Food 4

Forms of Contamination 11

The Safe Food Handler 24

The Flow of Food: An Introduction 33

The Flow of Food: Purchasing, Receiving and

Storage 39

The Flow of Food: Preparation 45

The Flow of Food: Service 55

Food Safety Management Systems 61

Safe Facilities and Pest Management 65

Cleaning and Sanitizing 69

Frequently Asked Questions 77

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Section 1-Providing Safe Food

Introduction to Food Safety DVD Segment Notes:


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A foodborne illness is a disease transmitted to people

through food.

An illness is considered an outbreak when:

Two or more people have the same symptoms after eating the

same food

An investigation is conducted by state and local regulatory au-

thorities

The outbreak is confirmed by laboratory analysis

Challenges to Food Safety

Time and money

Language and culture

Literacy and education

Pathogens

Unapproved suppliers

High-risk customers

Staff turnover

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Cost of a foodborne illness to an operation:

Loss of customers and sales

Loss of reputation

Negative media exposure

Lowered staff morale

Lawsuits and legal fees

Staff missing work

Increased insurance premiums

Unsafe food is the result of contamination-which is the pres-ence of harmful substances in the food. Contaminants come from

pathogens, chemicals or physical objects. They might also come from unsafe practices in your operation. Each contaminant is a danger to food safety. Biological contaminants are responsible for

most foodborne illnesses.

Biological

Chemical

Physical

Biological Contaminants-Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi and bac-

teria. Some plants, mushrooms and seafood that carry harmful

toxins (poisons) are also included in this group.

Chemical Contaminants-Foodservice chemicals such as clean-ers, sanitizers and polishes can contaminate food if they are used

incorrectly.

Physical Hazards-Metal Shavings, Staples, Bandages, Glass, Dirt

and Natural Objects (fish bones in a fillet)

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Five risk factors for foodborne illness:

1. Purchasing food from unsafe sources.

2. Failing to cook food correctly

3. Holding food at incorrect temperatures

4. Using contaminated equipment

5. Practicing poor personal hygiene

How Food Becomes Unsafe

Time-Temperature Abuse-When food has stayed too long at

temperatures good for pathogen growth which is the tempera-

ture danger zone: 41˚F-135˚F.

Cross-contamination-When pathogens are transferred from

one surface or food to another.

Poor personal hygiene can cause a foodborne illness when

food handlers: fail to wash hands correctly after using the re-stroom; cough or sneeze on food; touch or scratch wounds

and then touch food; work while sick.

Poor Cleaning and Sanitizing-Equipment and utensils are not washed, rinsed and sanitized between uses; Food-contact sur-

faces are wiped cleaned instead of being washed, rinsed and sanitized; wiping cloths are not stored in a sanitizer solution

between uses; sanitizer solution was not prepared correctly.

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Your food safety partner!


Food Most Likely to Become Unsafe

Time/Temperature Control Safety food (TCS):

Milk and Dairy Products

Shell eggs (except those treated to eliminate salmonella-such

as pasteurized eggs).

Meat: beef, pork and lamb

Poultry

Fish

Seafood

Baked Potatoes

Heat-treated plant food, such as cooked rice, beans and vege-

tables

Tofu or other soy protein; synthetic ingredients, such as tex-

tured soy protein in meat alternatives

Sprouts and sprout seeds

Sliced melons; cut tomatoes; cut leafy greens

Untreated garlic and oil mixtures

Ready-to-Eat Food

Like TCS food, ready to eat food needs careful handling to pre-

vent contamination.

Do not handle ready to eat food bare handed.

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Populations at a High Risk for Foodborne Illnesses

Elderly People

Preschool-age children

People with a compromised immune system

Keeping Food Safe-Focus on these measures: Set up stand-

ard operating procedures that focus on the areas listed below.

Controlling time and temperature

Preventing cross contamination

Practicing personal hygiene

Purchasing from approved, reputable suppliers

Cleaning and sanitizing

Training and Monitoring: Managers must set up standard oper-ating procedures which focus on the measures listed below. Then

they must train their staff on these procedures and monitor them

to make sure the procedures are followed.

Train staff to follow food safety procedures

Provide initial and ongoing training

Provide all staff with general food safety knowledge

Provide job specific food safety training

Retrain staff regularly

Monitor staff to make sure they are following procedures

Document training

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Government Agencies:

The Food and Drug Administration (FDA)

U.S. Department of Agriculture (USDA)

Centers for Disease Control and Prevention (CDC)

U.S. Public Health Service (PHS)

Occupational Safety and Health Administration (OSHA)

State and local regulatory authorities

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Section 2-Forms of Contamination

Foodborne Microorganisms, Contamination, Foodborne Ill-

ness and Allergens DVD Segment Notes:

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Biological Contamination

Microorganism-small, living organism that can be seen only with

a microscope.

Pathogen-harmful microorganism. Makes people sick when eaten

or produces toxins that cause illness.

Four types of pathogens: Bacteria, Viruses, Parasites and Fungi

Toxin-poison

Common Symptoms of Foodborne Illness:

Diarrhea, Vomiting, Fever, Nausea, Abdominal Cramps and

Jaundice (yellowing of skin and eyes)

Onset times:

Depends on the type of foodborne illness

Can range from 30 minutes to six weeks. How severe the ill-

ness is can vary from mild diarrhea to death.

The “Big Six” Pathogens-Food handlers diagnosed with illness-es from the “Big Six” pathogens cannot work in a foodservice

operation while they are sick.

According to the Food and Drug Administration (FDA), there are over 40 different kinds of bacteria, viruses, parasites and molds

that can occur in food and cause a foodborne illness. Of these, six have been singled out by the FDA. These have been dubbed the

“Big Six” because they are highly contagious and can cause se-

vere illness. The “Big Six” are listed below:

Shigella spp.

Salmonella Typhi

Nontyphoidal Salmonella (NTS)

Shiga toxin-producing Escherichia coli (STEC), also known as

E. coli

Hepatitis A

Norovirus

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The “Big Six” pathogens are often found in very high numbers in

an infected person’s feces and can be transferred to food easily. A person does not have to eat much of the pathogen in order to get sick, and the illness is often severe. For this reason, food

handlers diagnosed with illnesses from these pathogens cannot

work in a foodservice operation while they are sick.

Bacteria: Basic Characteristics

Can be found almost everywhere

Cannot be seen, smelled, or tasted

Will grow rapidly if FATTOM conditions are correct

Prevention-Control Time and Temperature

FATTOM-Six conditions bacteria need to grow

Food-Most bacteria need nutrients to survive. TCS food supports

the growth of bacteria better than other types of food.

Acidity-Bacteria grow best in foods that contains little or no acid. pH scale range 0 to 14.0, value of 0 is highly acidic, value of 14 is

highly alkaline, pH of 7 is neutral. Bactria grow best in foods neu-

tral to slightly acidic.

Temperature-Bacteria grow rapidly between 41˚F-135˚F. This

range is know as the Temperature Danger Zone (TDZ). Bacteria growth is limited when food is held above or below the tempera-

ture danger zone.

Time-Bacteria need time to grow. The more time bacteria spend in the Temperature Danger Zone, the greater chance they have

to grow to unsafe levels.

Oxygen-Some bacteria need oxygen to grow, while others grow

without the presence of oxygen.

Moisture-The amount of moisture available in food is called wa-ter activity (aw). The aw scale ranges from 0.0 to 1.0. The higher

the value, the more available moisture in the food.

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Four types of bacteria that cause severe illness and are

highly contagious:

Salmonella Typhi lives only in humans. Source-People

People with typhoid fever carry the bacteria in their blood-

stream and intestinal tract.

Eating only a small amount of these bacteria can make a per-

son sick.

The severity of symptoms depends on the health of the person and amount of bacteria eaten. The bacteria are often in a per-

son's feces for weeks after symptoms have ended.

Food Linked with the Bacteria: Ready to eat food and bever-

ages.

Prevention Measures: Exclude food handlers with Salmonella from the operation, wash hands and cook food to minimum

internal temperatures

Nontyphoidal Salmonella– lives in farm animals and people

Many farm animals carry nontyphoidal Salmonella naturally.

Eating only a small amount of these bacteria can make a per-

son sick

The severity of symptoms depends on the health of the person

and the amount of bacteria consumed. The bacteria are often

in the person’s feces for weeks after symptoms have ended

Food linked with the bacteria: Poultry and eggs, meat, milk

and dairy products, and produce

Prevention Measures: Cook poultry and eggs to minimum in-

ternal temperatures. Prevent cross-contamination between poultry and ready to eat food. Keep food handlers who are

vomiting or have diarrhea and have been diagnosed with the

illness out of the operation

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Four types of bacteria that cause severe illness and are

highly contagious:

Shigella is found in the feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food or

water

Flies can transfer the bacteria from feces to food

Eating only a small amount can make a person sick.

High levels of the bacteria are often in a person’s feces for

weeks after the symptoms have ended

Food Linked with the Bactria: Food easily contaminated by hands, such as salads containing TCS food (potato, tuna,

shrimp, macaroni, chicken). Food that has made contact with

contaminated water such as produce

Prevention Measures: Exclude food handlers with Shigella

from the operation and those who have diarrhea as well. Wash

hands. Control flies inside and outside the operation

Escherichia coli (E-coli) can be found in the intestines of cattle.

It is also found in infected people.

The bacteria can contaminate meat during slaughtering

Eating only a small amount of the bacteria can make a person

sick

Once eaten, it produces toxins in the intestines, which cause

the illness

The bacteria are often in a person’s feces for weeks after the

symptoms have ended

Food Linked with the Bacteria: Ground beef (raw and under-

cooked) and contaminated produce

Prevention Measures: Exclude food handlers who have diar-rhea or have been diagnosed with a disease from the bacteria. Cook food especially ground beef to minimum internal temper-

atures. Purchase produce from approved reputable suppliers. Prevent cross-contamination between raw meat and ready-to-

eat food

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Viruses

Basic Characteristics:

Carried by human beings and animals

Require a living a host to grow

Do not grow in food

Can be transferred through food and remain infectious in food

Foodhandlers diagnosed with an illness from hepatitis A or No-

rovirus must not work in an operation while they are sick

Sources:

Food, water, or any contaminated surface

Typically occur through the fecal-oral routes

Destruction:

Not destroyed by normal cooking temperatures

Good personal hygiene must be practiced when handling food

and food contact surfaces

Quick removal and cleanup of vomit is important

The FDA identified two viruses that are highly contagious and

can cause a severe illness:

Hepatitis A

Norovirus

Food handlers diagnosed with an illness from hepatitis A or

Norovirus must not work in the operation while they are sick.

These two viruses are included in the FDA’s ―Big Six‖ patho-

gens.

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Two viruses that are highly contagious and can cause se-

vere illness:

Hepatitis-A is mainly found in the feces of people infected with it. The virus can contaminate water and many other types of

food. The virus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on

them. Eating only a small amount of the virus can make a person sick. An infected person may not show symptoms for weeks but

can be very infectious and cooking does not destroy hepatitis A.

Food Linked with the Virus: Ready-to-eat food and shellfish

from contaminated water

Prevention Measures: Exclude staff who have been diagnosed with hepatitis A from the operation, those who have jaundice and wash hands. Avoid bare-hand contact with ready-to-eat

food and purchase shellfish from approved, reputable suppli-

ers

Norovirus like hepatitis A, Norovirus is commonly linked with

ready-to-eat food and contaminated water. Norovirus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Eating only a

small amount of Norovirus can make a person sick. It is vey con-tagious and people become contagious within a few hours after

eating it. The virus is often in a person’s feces for days after

symptoms have ended.

Food Linked with the Virus: Ready-to-eat food and shellfish

from contaminated water.

Prevention Measures: Exclude staff who have been diagnosed

with Norovirus from the operation, those with diarrhea and vomiting as well. Wash Hands and avoid bare-hand contact with ready-to-eat food. Purchase shellfish from approved rep-

utable suppliers

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Parasites: Basic Characteristics

Require a host to live and reproduce

Source: Seafood, wild game and food processed with contami-

nated water, such as produce.

Prevention: Purchase from approved reputable suppliers and cook food to minimum internal temperatures. Fish that will be

served raw or undercooked must be frozen correctly by the

manufacturer.

Fungi: Basic Characteristics

Yeasts, molds and mushrooms:

Some molds and mushrooms produce toxins. Throw out moldy food unless mold is a natural part of the food and purchase

mushrooms from approved reputable suppliers

Origin: Naturally occur in certain plants, mushrooms and seafood

Seafood Toxins: Some toxins are naturally associated with cer-

tain plants, mushrooms and seafood. Toxins are a natural part of some fish. Other toxins, such as histamine, are made by patho-

gens on the fish when it is time-temperature abused. This can occur in tuna, bonito, mackerel and mahi mahi. Some fish be-come contaminated when they eat smaller fish that have eaten a

toxin. One of these toxins is the ciguatera toxin. It can be found in barracuda, snapper, grouper and amberjack. Shellfish, such as

oysters, can be contaminated when they eat marine algae that

have a toxin.

Toxins cannot be destroyed by cooking or freezing. The most im-

portant way to prevent a foodborne illness is to purchase plants, mushrooms and seafood from approved reputable suppliers. It is

also important to control time and temperature when handling

raw fish.

Illness: Symptoms and onset times vary with illness and people

will experience illness within minutes.

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General Seafood Toxin Symptoms:

Diarrhea or vomiting

Neurological symptoms (tingling in the extremities, reversal of

hot and cold sensations)

Flushing of the face and/or hives

Difficulty breathing

Heart palpitations

Chemical Contaminants: Chemicals can contaminate food if

they are used or stored the wrong way. Cleaners, sanitizers pol-ishes, machine lubricants and pesticides can be risks. Also includ-

ed are deodorizers, first-aid products, health and beauty prod-

ucts, such as hand lotions or hairsprays.

Certain types of kitchenware and equipment can be risks for chemical contamination. These include items made from pewter,

copper, zinc and some types of painted pottery. These materials are not food grade and can contaminate food. This is especially

true when acidic food, such as tomato sauce, is held in them.

Symptoms: Vary depending on the chemical consumed. Most

illnesses occur within minutes. Vomiting and diarrhea are typical.

If an illness is suspected, call the emergency number in your area

and the Poison Control number. Consult the chemical’s Safety Data Sheet (SDS), which contains important safety information

about the chemical.

Prevention: Only handle food with equipment and utensils ap-

proved for foodservice use. Make sure the manufacturer’s labels on original chemical containers are readable. Keep SDS current, and make sure they are accessible to staff at all times. Follow the

manufacturer’s directions and local regulatory requirements when

throwing away chemicals.

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Physical Contaminants: Food can become contaminated when

objects get into it. It can also happen when natural objects are

left in food like bones in a fish fillet or fruit pits of some sort.

Symptoms:

Mild to fatal injuries are possible

Cuts, dental damage and chocking

Bleeding and pain

Prevention:

Purchase food from approved, reputable suppliers

Closely inspect food received

Take steps to prevent physical contamination, including prac-

ticing good personal hygiene

Deliberate Contamination of Food: We must take steps to

stop people who are actually trying to contaminate our food. This may include terrorists or activists, disgruntled current or former

staff, vendors or competitors. The best way to protect food is to make it as difficult as possible for someone to tamper with it. For this reason, a food defense program should deal with the points

in your operation where food is at risk.

The FDA has created a tool that can be used to develop a food defense program. It is based on the acronym A.L.E.R.T. It can be used to help you identify the points in your operation where food

is at risk.

Assure Make sure products received are from safe sources

Look Monitor the security of products in the facility

Employees Know who is in your facility

Reports Keep information related to food defense accessible

Threat Develop a plan for responding to suspicious activity

or a threat to the operation

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Responding to a Foodborne-Illness Outbreak

Gather information

Notify authorities

Segregate product

Document information

Identify staff

Cooperate with authorities

Review procedures

Food Allergens: A protein in a food or ingredient some people are sensitive to. These proteins occur naturally and when enough

of an allergen is eaten, an allergic reaction can occur

Allergy symptoms: Depending on the person, an allergic reac-

tion can happen just after the food is eaten or several hours lat-er. This reaction could include some or all of the symptoms listed

below:

Nausea

Wheezing or shortness of breath

Hives of itchy rashes

Swelling on the body, including the face, eyes, hands or feet

Vomiting and/or diarrhea

Abdominal pain

Allergic reactions: Initially symptoms may be mild, but they can become serious quickly. In severe cases, anaphylaxis-a se-

vere allergic reaction that can lead to death may result. If a cus-tomer is having an allergic reaction to food, call the emergency

number in your area.

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Common food allergens: Many food items can cause an aller-

gic reaction. You and your staff must be aware of the most com-mon food allergens and the menu items that contain them. The food items listed below are responsible for the majority of food

allergies and can cause severe allergic reaction:

Milk

Eggs

Fish

Crustacean shellfish, including lobster, shrimp and crab

Wheat

Soy

Peanuts

Tree nuts, such as almonds, walnuts and pecans

Prevent Allergic Reactions: Your staff should be able to tell

customers about menu items that contain potential allergens. At a minimum, have one person available to answer customers’

questions about menu items. When they say they have a food al-

lergy, your staff should take it seriously

Service staff should:

Describe how the dish is prepared

Identify ingredients

Suggest simple menu items

Hand-deliver food to customers with food allergies

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Kitchen Staff: Staff should make sure that food allergens are

not transferred from food containing an allergen to the food served to the customer. This is called cross-contact. Cooking dif-

ferent types of food in the same fryer oil can cause cross-contact.

Some Examples of Cross contact:

Shrimp allergens could be transferred to the chicken being fried

in the same oil

Putting food on surfaces that have touched food allergens, such

as putting chocolate chip cookies on the same parchment paper that was used for peanut butter cookies can transfer some of the

peanut allergen

Avoid Cross-contact: Wash, rinse and sanitize cookware, uten-

sils and equipment after handing a food allergen. For example, the tongs used to sauté a dish containing slivered almonds are

then washed, rinsed and sanitized before being reused. Label food packaged on-site for retail sale. Name all food allergens on

the label and follow any additional labeling requirements.

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Section 3-The Safe Food Handler

Personal Hygiene DVD Segment Notes:

25




How Food Handlers Can Contaminate Food

With some illnesses, a person may infect others before showing any

symptoms. For example, a person could spread hepatitis A for weeks

before having any symptoms.

With other illnesses, a person may infect others for days or even

months after symptoms are gone. Norovirus can be spread for days af-

ter symptoms have ended.

Some people carry pathogens and infect others without ever getting

sick themselves. These people are called carriers. The bacteria Staphy-

lococcus aureus (Staph Infection) is carried in the nose of 30-50 percent

of healthy adults. About 20-35 percent of healthy adults carry it on their

skin. Food handlers transfer this type of bacteria to food when they

touch the infected areas of their bodies and then touch food without

washing their hands.

Food handlers can contaminate food when they:

Have a foodborne illness

Have wounds that contain a pathogen

Sneeze or cough

Have contact with a person who is sick

Touch anything that may contaminate their hands and don’t wash

them

Have symptoms such as diarrhea, vomiting or jaundice (a yellowing

of the eyes or skin)

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How Food Handlers Can Contaminate Food

Actions that can contaminate food: People often do things that can

spread pathogens without knowing it. To avoid causing a foodborne ill-

ness, food handlers must pay close attention to what they do with their

hands and avoid actions such as:

Scratching the scalp

Running fingers through hair

Wiping or touching the nose

Rubbing an ear

Touching a pimple or infected wound

Wearing a dirty uniform

Coughing or sneezing into the hand

Spitting in the operation

Managing a Personal Hygiene Program: Don’t underestimate your

role in a personal hygiene program. You have many responsibilities to

help make the program work. Some of these are listed below:

Creating personal hygiene policies

Training food handlers on personal hygiene policies and retraining

them regularly

Modeling correct behavior at all times

Supervising food safety practices

Revising personal hygiene policies when laws or science change

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How to Wash Hands (should take at least 20 seconds)

28




When to Wash Hands

Food handlers must wash their hands before they start work and

after:

Using the restroom

Handling raw meat, poultry and seafood (before and after)

Touching their hair, face or body

Sneezing, coughing or using a tissue

Eating, drinking, smoking, chewing gum or tobacco

Handling chemicals that might affect food safety

Food handlers must wash their hands after:

Taking out the garbage

Clearing tables or busing dirty dishes

Touching clothing or aprons

Handling money

Leaving and returning to the kitchen/prep area

Handling service animals or aquatic animals

Touching anything else that may contaminate hands

Hand Antiseptics:

Liquids or gels used to lower the number of pathogens on skin.

Must comply with FDA and CFR standards.

Should be used only after handwashing.

Must NEVER be used in place of handwashing.

Should be allowed to dry before touching food or equipment.

Hand Care Requirements for Food Handlers:

Keep fingernails short and clean.

Do not wear false nails.

Do not wear nail polish.

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Infected Wounds or Cuts:

Contain pus

Must be covered to prevent pathogens from contaminating food and

food-contact surfaces

How a wound is covered depends on where it is located:

Cover wounds on the hand or wrist with an impermeable cover

(bandage or finger cot) and then use a single use glove

Cover wounds on the arm with an impermeable cover, such as a

bandage

Cover wounds on other parts of the body with a dry, tight-fitting

bandage

Single-use Gloves:

Should be used when handling ready-to-eat food. Exceptions: when

washing produce and when handling ready-to-eat ingredients for a

dish that will be cooked to the correct temperature.

Must never be used in place of handwashing

Must never be washed and reused

Must fit correctly

How to Use Gloves:

Wash hands before putting gloves on when starting a new task

Select the correct glove size

Hold gloves by the edge when putting them on

Once gloves are on, check for rips or tears

Never blow into gloves

Never roll gloves to make them easier to put on

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When to Change Gloves:

As soon as they become dirty or torn

Before beginning a different task

After an interruption, such as taking a phone call

After handling raw meat, seafood or poultry and before handling

ready-to-eat food

Work Attire- Food handlers must:

Wear a clean hat or other hair restraint

Wear clean clothing daily

Remove aprons when leaving food preparation areas

Remove jewelry from hands and arms before prepping food or when

working around prep areas

Eating, Drinking, Smoking and Chewing Gum or Tobacco

Food Handlers must not:

Eat, drink, smoke or chew gun or tobacco

When:

Prepping or serving food

Working in prep areas

Working in areas used to clean utensils and equipment

Handling Staff Illnesses:

If: The food handler has a sore throat with a fever

Then: Restrict the food handler from working with or around food. Ex-

clude the food handler from the operation if you primarily serve a high

risk population. A written release from a medical practitioner is required

before returning to work.

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If: The food handler has at least one of these symptoms.

Vomiting

Diarrhea

Then: Exclude the food handler from the operation. Before returning to

work, food handlers who vomited or had diarrhea must meet one of the-

se requirements. Have had no symptoms for at least 24 hours or have

a written release from a medical practitioner.

If: The food handler has jaundice

Then: Food handlers with jaundice must be reported to the regulatory

authority. Exclude food handlers who’ve had jaundice for less than 7

days from the operation. Food handlers must have a written release

from a medical practitioner and approval from the regulatory authority

before returning to work.

If: The food handler is vomiting or has diarrhea and has been diagnosed

with an illness caused by one of these pathogens.

Norovirus

Shigella spp.

Nontyphoidal Salmonella

Shiga toxin-producing E. coli

Then: Exclude the food handler from the operation. Work with the food

handler’s medical practitioner and/or the local regulatory authority to

decide when the person can go back to work.

If: The food handler has been diagnosed with an illness caused by one

of these pathogens.

Hepatitis A

Salmonella Typhi

Then: Exclude the food handler from the operation. Work with the food

handler’s medical practitioner and/or the local regulatory authority to

decide when the person can go back to work.

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Handling Staff Illnesses:

Keys to Remember:

The water temperature for food handlers to wash their hands should be

100˚F.

The total time for food handlers to wash their hands should be a mini-

mum of 20 seconds.

The total time for food handlers to scrub their hands and arms should

be a minimum of 10-15 seconds.

Hair restraints should be used by food handlers with long hair.

Fecal-oral routes are one of the primary methods viruses spread.

33



Section 4-The Flow of Food: An Introduction

The Flow of Food DVD Segment Notes:

34




Clean and sanitize all work surfaces, equipment and utensils after

each task.

Prepare raw meat, fish and poultry at different times than ready-

to-eat food (when using the same prep table).

Food held in the range of 41˚F and 135˚F has been time and

temperature abused.

Preventing Time-Temperature Abuse: Most foodborne illness-es happen because TCS food has been time-temperature abused.

Remember, TCS food has been time-temperature abused any time it remains between 41˚and 135˚F. This is called the temper-

ature danger zone because pathogens grow in this range. Patho-

gens grow faster between 70˚F and 125˚F.

Food is being temperature abused whenever it is handled in the following ways: Cooked to the wrong internal temperature,

cooled or reheated incorrectly

The longer food stays in the temperature danger zone, the more time pathogens have to grow. To keep food safe, you must re-duce the time it spends in this temperature range. If food is held

in this range for four or more hours, you must throw it out.

Avoid time-temperature abuse:

Monitor time and temperature

Make sure the correct kinds of thermometers are available

Regularly record temperatures and the times they are taken

Minimize the time that food spends in the temperature danger

zone

Take corrective actions if time-temperature standards are not

met

35




Monitoring Time and Temperature

Bimetellic stemmed thermometer:

Thermocouples and thermistors:

Measure temperature through a metal probe

Display temperatures digitally

Come with interchangeable probes

-Immersion probe

-Surface probe

-Penetration probe

-Air probe

Have a sensing area on the tip of the probe

Infrared (laser) thermometers:

Used to measure the surface temperature of food and equipment

Hold as close to the food or equipment as possible

Remove anything between the thermometer and the food, food

package or equipment

Follow the manufacturers’ guidelines

36




Time-temperature indicators (TTI):

Monitor both time and temperature

Are attached to packages by the supplier

A color change appears on the device when time-temperature

abuse has occurred

Maximum registering tape:

Indicates the highest temperature reached during use

Used when temperature readings cannot be continuously ob-

served

General Thermometer Guidelines:

Wash, rinse, sanitize and air dry thermometers before and af-

ter using them.

Calibrate them before each shift to ensure accuracy.

Thermometers used to measure the temperature of food

should be accurate to +/-2˚F.

Only use glass thermometers if they are enclosed in shatter-

proof casing.

Insert the thermometer stem or probe into the thickest part of

the product (usually the center)

Take more than one reading in different spots.

Wait for the thermometer reading to steady before recording

the temperature.

37



Section 5-The Flow of Food: Purchasing, Receiving and

Storage Notes

38




Storage

General Purchasing and Receiving Principles

Purchase food from approved, reputable suppliers: Food must be purchased from approved, reputable suppliers. These

suppliers have been inspected and can show you an inspection report. They also meet all applicable local, state and federal laws. This applies to all suppliers in the supply chain. Your operations

chain can include growers, shippers, packers, manufacturers, dis-

tributors (trucking fleets and warehouses), and local markets.

Develop a relationship with suppliers, and get to know their food

safety practices. Consider reviewing their most recent inspection reports. These reports can be from the U.S. Department of Agri-culture (USDA), the Food and Drug Administration (FDA) or a

third-party inspector. They should be based on Good Manufactur-

ing Practices (GMP) or Good Agricultural Practices (GAP).

Receiving principles: Make specific staff responsible for receiv-

ing. Provide staff with the tools they need, including a list of items ordered, thermometers and scales. Then make sure enough

trained staff are available to receive and inspect food items promptly. This starts by visually inspecting delivery trucks for signs of contamination. It continues with visually inspecting the

food items and checking to make sure they have been received at the correct temperatures. Once inspected, food items must be

stored as quickly as possible in the correct areas. This is especial-

ly true for refrigerated and frozen items.

Key drop deliveries: Supplier is given after-hour access to the operation to make deliveries. Deliveries must meet the criteria

listed below:

Be inspected upon arrival at the operation

Be from an approved source

Have been placed in the correct storage location to maintain

the required temperature

Have been protected from contamination in storage

Is not contaminated

Is honestly presented

39




Storage

General Purchasing and Receiving Principles

Rejecting deliveries: Occasionally, you may be able to recondi-tion and use items that would have been rejected and other time

you may have to reject an item. Then:

Separate rejected items from accepted items

Tell the delivery person what is wrong with the item

Get a signed adjustment or credit slip before giving the reject-

ed item to the delivery person

Log the incident on the invoice or receiving document

Recalls:

Identify the recalled food items

Remove the item from inventory, and place it in a secure and

appropriate location

Store the item separately from food, utensils, equipment, lin-

ens and single use items

Label them in a way that will prevent them from being placed

in inventory

Inform staff not to use the product

Refer to the vendor’s notification or recall notice to determine

what to do with the item

Time-temperature Control:

Food held in the range of 41˚ F and 135˚ F has been time-

temperature abused.

41˚ F and 135˚ F is the Temperature Danger Zone

40




Storage

Temperature criteria for deliveries:

Cold TCS food: Receive at 41˚F or lower unless otherwise

specified

Live Shellfish: Receive oysters, mussels, clams and scallops at an air temperature of 45˚F and an internal temperature no

greater than 50˚F. Once received the shellfish must be cooled

to 41˚F or lower in four hours

Shucked shellfish: Receive 45˚F or lower. Cool the shellfish

to 41˚F or lower in four hours

Shell Eggs: Receive at an air temperature of 45˚F or lower

Milk: Receive at an air temperature of 45˚ F or lower. Cool

the milk to 41˚F or lower in four hours

Hot TCS food: Receive at 135˚F or higher.

Frozen food: Receive frozen solid and free of ice crystals

Required documents:

Shellfish must be received with shellstock identification tags:

Tags indicate when and where the shellfish were harvested

Must be kept on file for 90 days from the date the last shell-

fish was used from its delivery container

Fish that will be eaten raw or partially cooked:

Documentation must show the fish was correctly frozen before

being received.

Keep documents for 90 days from the sale of the fish

41




Storage

Reject packaged item with:

Tears, holes or punctures in packaging; reject cans with swol-

len ends, rust or dents

Bloating or leaking (ROP food)

Broken cartons or seals

Dirty or discolored packaging

Leaks, dampness or water stains

Signs of pest or pest damage

Expired use-by/expiration dates

Evidence of tampering

Accessing food quality:

Appearance: Reject food that is moldy or has an abnormal

color

Texture- Reject meat, fish or poultry if: It is slimy, sticky or

dry or it has soft flesh that leaves an imprint when touched

Odor: Reject food with an abnormal or unpleasant odor

42




Storage

Labeling food packaged on-site for retail sale:

Common name of the food or a statement clearly identifying it

If the item contains two or more ingredients, list the ingredi-

ents in descending order by weight

List of artificial colors and flavors in the food including

chemical preservatives

Name and place of business or the manufacturer, packer,

or distributor

Source of each major food allergen contained in the food

Date marking:

Ready-to-eat TCS food must be marked if held for longer than

24 hours

Date mark must indicate when the food must be sold, served,

or thrown out

Ready-to-eat TCS food can be stored for only seven days if it

is held at 41°F (5°C) or lower

Temperatures:

Store TCS food at an internal temperature of 41°F (5°C) or

lower or 135°F (57°C) or higher

Store frozen food at temperatures that keep it frozen

Make sure storage units have at least one air temperature

measuring device; it must be accurate to +/- 3°F or +/- 1.5°C

Place the device in the warmest part of refrigerated units, and

the coldest part of hot-holding units

43




Storage

Storage:

Rotate food to use the oldest inventory first: One way to rotate

products is to follow FIFO (First In-First Out).

Store items with the earliest use-by or expiration dates in

front of items with later dates.

Store all food items in designated storage areas. Away from

walls and at least six inches off the floor.

Store single use items (sleeve of single-use cups, single use

gloves) in original packaging.

Store food in containers intended for food

Use containers that are durable, leak proof and able to be

sealed or covered

Never use empty food containers to store chemicals, Never

put food in empty chemical containers

Keep all storage areas clean and dry

Clean up spills and leaks immediately

Clean dollies, carts, transporters and trays often

Store food in containers that have been cleaned and sanitized

Store dirty linens in clean, nonabsorbent containers or washa-

ble laundry bags

Wrap or cover food

Store raw meat, poultry and seafood separately from ready-to

-eat food

44




Storage

Storage:

Store all items in designated storage areas away from walls and at least

six inches off the floor.

Preventing cross-contamination

Store food items in the following top-to

-bottom order:

A. Ready to eat food

B. Seafood

C. Whole cuts of beef and pork

D. Ground meat and ground fish

E. Whole and ground poultry

This storage order is based on the minimum internal cooking tempera-

ture of each food.

Food should be stored in a clean, dry location away from dust and

other contaminants. To prevent contamination, NEVER store food

in the areas listed below:

Locker rooms or dressing rooms

Restrooms or garbage rooms

Mechanical rooms

Under unshielded sewer lines or leaking water lines

Under stairwells

45



Section 6-The Flow of Food: Preparation

Preparing, Cooking and Serving DVD Segment Notes:

46




Present food honestly– Food must be offered to customers in a way that does not mislead or misinform them. Customers must be able to judge the true appearance, color and quality of food.

Do NOT use the following to misrepresent the appearance of food.

-Food additives or color additive

-Colored overwraps

-Lights

Food not presented honestly must be thrown out

Corrective actions-Food that has become unsafe must be thrown out unless it can be reconditioned. All food, especially ready-to-eat-food must be thrown out in the situations listed be-low:

When it is handled by staff who have been restricted or ex-cluded from the operation due to illness.

When it is contaminated by hands or bodily fluids from the nose or mouth.

When it has exceeded the time and temperature requirements designed to keep food safe.

Sometimes food can be restored to a safe condition. This is called reconditioning. For example, a hot food that has been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than two hours.

47




The four best ways to thaw food safely:

In a refrigerator. Thaw food in a refrigerator at 41˚F or lower to keep dangerous microorganisms from growing. Plan ahead when thawing large items such as turkeys-they can take several days to thaw.

Under running water. Thaw food submerged under running water at a temperature of 70˚F or lower. The water flow must be strong enough to wash food particles into the overflow drain.

In a microwave oven. You can safely thaw food in a microwave oven if the food will be cooked immediately. Large items such as roasts or turkeys may not thaw well in a microwave.

As part of the cooking process. You can thaw food as part of the cooking process. For example, when you cook frozen hamburger patties on the grill, you thaw the hamburgers and then cook them to a minimum internal temperature of 155˚F for 15 seconds all in one step.

Eggs and egg mixtures-Pooled eggs are eggs that are cracked open and combined in a container. Egg dishes requiring little of no cooking include: Caesar salad dressing, Hollandaise sauce, tiramisu and mousse. Use pasteurizes eggs or egg products when serving raw or undercooked dishes to high-risk populations.

Handle pooled eggs (if allowed) with care.

-Cook promptly after mixing or store at 41˚F or lower

-Clean and sanitize containers between batches

Consider using pasteurized shell eggs or egg products when prep-ping dishes that need little or no cooking.

Eggs for high-risk populations:

Use pasteurized shell eggs if eggs will be pooled

Use pasteurized eggs or egg products when serving raw or under-cooked dishes.

-Unpasteurized shell eggs can be used if the dish will be cooked all the way through such as omelets or cakes.

48




Salads containing TCS food– Chicken, tuna, egg, pasta and

potato salads have all been involved in foodborne-illness out-breaks. These salads are not usually cooked after preparation. This means you do not have a chance to reduce pathogens, such

as Staphylococcus aureus, that may have gotten into the salad. Leftover TCS food such as pasta, chicken and potatoes can be

used only it has been cooked, held and cooled correctly. Throw out leftover food held at 41˚F or lower after seven days. Check

the use-by date before using stored food items.

Make sure leftover TCS ingredients such as pasta, chicken or

potatoes have been handled safely by ensuring they were:

-Cooked, held and cooled correctly

-Stored for seven days or less at 41˚F or lower

Ice-Make ice from water that is safe to drink-potable-. Never use ice as an ingredient if it was used to keep food cold. For example, if ice is used to cool food on a salad bar, it cannot then be used in drinks.

NEVER use ice an ingredient if it was used to keep food cold.

Transfer ice using clean and sanitized containers and scoops.

NEVER hold ice in containers that held chemicals or raw meat, sea-food of poultry.

Store ice scoops outside ice machines in a clean protected location.

NEVER use a glass to scoop ice or touch ice with hands.

49




Preparation Practices That Have Special Requirements

Variance-A document issued by your regulatory authority (health department) that allows a regulatory requirement to be

waived or changed. When applying for a variance, your regulato-ry authority may require you to submit a HACCP plan. The plan must account for any food safety risks related to the way plan to

prep the food item.

You need a variance if prepping food in these ways:

Packaging fresh juice on-site for sale at a later time, unless

the juice has a warning label

Smoking food to preserve it but not to

enhance flavor

Using food additives or components to preserve or alter food

so it no longer needs time and temperature control for safety

Curing food

Packaging food using a reduced-oxygen packaging (ROP)

method

Sprouting seeds or beans

Offering live shellfish from a display tank

Custom-processing animals for personal use (i.e. dressing a

deer)

50




After working so hard to prepare your food, make sure you cook it to

the correct minimum internal temperature to reduce dangerous microor-

ganisms and pathogens to safe levels. Use a thermometer to verify final

cooking temperatures.

Food Item Minimum Cooking Temperature

Poultry (including whole or ground

chicken, turkey, and duck)

165˚F for 15 seconds

Stuffing made with potentially

hazardous ingredients

Stuffed meat, fish, poultry, and

pasta


Dishes containing potentially hazard-

ous ingredients

Previously cooked ingredients:

165˚F for 15 seconds; cook raw in-

gredients to their required minimum

internal temperatures.

Ground, chopped or minced meat

and seafood


Injected Meats 155˚F for 15 seconds (brined hams

and flavor injected roasts)

Pork, beef, veal and lamb Steaks, Chops: 145˚F for 15 seconds.

Roasts: 145˚F for 4 minutes

Fish 145˚F for 15 seconds

Eggs for immediate service 145˚F for 15 seconds

Eggs to be hot held 155˚F for 15 seconds

Fruits, vegetables, grains (rice, pas-

ta), and legumes (beans, refried

beans) that will be hot held for ser-

vice.

135˚

51




Minimum Internal Cooking Temperature (Roasts):

145˚F for four minutes

Roasts of pork, beef, veal and lamb

Alternate cooking times/temperatures

-130˚F 112 Minutes

-131˚F 89 Minutes

-133˚F 56 Minutes

-135˚F 36 Minutes

-136˚F 28 Minutes

-138˚F 18 Minutes

-140˚F 12 Minutes

-142˚F 8 Minutes

-144˚F 5 Minutes

Minimum internal cooking temperature for TCS food in a micro-

wave:

165˚F

Meat

Seafood

Poultry

Eggs

52




Cooking Food In A Microwave:

Cover food to prevent drying.

Cook food to 165˚F.

Rotate or stir food halfway through cooking.

Take food’s temperature and let stand for two minutes after cooking.

These are minimum internal temperatures to keep food safe. Some jurisdictions and/or your company may have raised the internal temperature standards higher than the temperatures we discuss. If so, great! Check with your health inspector if you have questions about the minimum internal temperatures in your area.

Partial Cooking During Preparation-If partially cooking meat,

seafood, poultry or eggs or dishes containing these items:

Never cook the food longer than 60 minutes during initial

cooking

Cool the food immediately after initial cooking

Freeze or refrigerate the food after cooling it

Heat the food to its required minimum internal temperature

before selling or serving it

Cool the food if it will not be served immediately or held for

service

Consumer Advisories– If you include raw or undercooked TCS

items, you must:

Note it on the menu next to the items

Asterisk the item

Place a footnote at the menu bottom indicating the item is raw

or undercooked, or contains raw or undercooked ingredients

53




Advise customers who order this food item of the in-

creased risk of foodborne illness

Post a notice in the menu

Provide this information using brochures, table tents or signs

The FDA advises against offering the items listed below on a

children’s menu if they are raw or undercooked:

Meat

Poultry

Seafood

Eggs

Operations that serve high-risk populations, Never serve:

Raw seed sprouts

Raw or undercooked eggs, meat or seafood

Over-easy eggs

Raw oysters on the half shell

Rare hamburgers

Safely Cooling Cooked Food

If you place hot food in your refrigerator before cooling the food items

you will be in danger of placing all your food items in the Temperature

Danger Zone (41˚F to 135˚F).

The first step in the cooling process: Reduce the quantity or size of

the food you are cooling by dividing large food items into smaller

portions.

Cool cooked food from 135˚F to 70˚F within two hours, and

from 70˚F to 41˚F or lower in the next four hours. The entire

process is a total of six hours.

54




How You Can Cool Food:

Place food in ice-water baths and stir regularly.

Stir the food with an ice paddle

Place food in a blast chiller or a tumble chiller

Reheating Food

Food reheated for immediate service:

Can be reheated to the items minimum internal temperature if

it is was cooked and cooled correctly.

Food Reheated for hot-holding

Reheat food to an internal temperature of 165˚F for fifteen

seconds within two hours.

If the food has not reached 165˚F for fifteen seconds with-

in two hours, it must be thrown out.

Reheat commercially processed and packaged ready-to-eat

food to an internal temperature of at least 135˚F

Guidelines for Holding Food

Hold TCS food at the correct temperature

Hot food 135˚/Cold Food 41˚

Check temperatures at least every four hours

Throw out food not at 41˚F or lower.

Check temperatures every two hours to leave time for cor

rective action

55



Section 7-The Flow of Food-Service Notes:

56



Section 7-The Flow of Food: Service

Guidelines for Holding Food

Food covers and sneeze guards:

Cover food and install sneeze guards to protect food from con-

taminants

-Covers protect food from contamination and help maintain

food temperatures

Temperature:

Hold TCS food at the correct temperature

-Hot food: 135˚F or higher, this will prevent pathogens

such as Bacillus cereus from growing to unsafe levels

-Cold food: 41˚F or lower, this will prevent pathogens such

as Staphylococcus aureus from growing to unsafe levels

Check temperatures at least every four hours

-Throw out cold food not at 41˚F or lower

-Throw out hot food not at 135˚F or higher

-Check temperatures every two hours to leave time for

corrective action

NEVER use hot-holding equipment to reheat food unless it’s

designed for it

-Reheat food correctly, and then move it into a hot holding

unit

57




Holding Food Without Temperature Control-If your operation

displays or holds TCS food without temperature control, it must do so under certain conditions. The conditions for holding cold food are different from those for holding hot food. Before using

time as a method of control, check with your local regulatory au-

thority for specific requirements.

Cold food can be held without temperature control for up to six

hours if:

It was held at 41°F (5°C) or lower before removing it from re-

frigeration

It does not exceed 70°F (21°C) during service

Throw out food that exceeds this temperature

It has a label specifying

Time it was removed from refrigeration, time it must be

thrown out

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

Hot food can be held without temperature control for up to four

hours if:

It was held at 135°F (57°C) or higher before removing it from

temperature control

It has a label specifying when the item must be thrown out

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

Prevent contamination when serving food:

Wear single-use gloves whenever handling ready-to-eat food

-As an alternative use spatulas, tongs, deli sheets or other

utensils

Use clean and sanitized utensils for serving

-Use separate utensils for each food

-Clean and sanitize utensils after each task

-Clean and sanitize utensils at least every four hours

58




Prevent contamination when serving food:

Store serving utensils correctly between uses

-On a clean and sanitized food contact surface

-In the food with the handle extended above the container rim

Preset Tableware-Table settings do not need to be wrapped or covered if extra settings meets these requirements:

They are removed when guests are seated.

If they remain on the table, they are cleaned and sanitized af-ter guests have left.

Re-serving Food-You must protect condiments from contamina-tion. Serve them in their original containers or in containers de-signed to prevent contamination. Offering condiments in individu-al packets or portions can also keep them safe. Never re-serve uncovered condiments. Do not combine leftover condiments with fresh ones. Throw away opened portions or dishes of condiments after serving them to customers. Salsa, butter, mayonnaise and ketchup are examples. Change linens used in bread baskets after each customer.

NEVER re-serve:

Food returned by one customer to another customer

Uncovered condiments

Uneaten bread

Plate garnishes

59




Self-Service Areas

Prevent time-temperature abuse and contamination:

Use sneeze guards

-Must be located 14‖ above the counter

-Must extend 7‖ beyond the food

Identify all food items

-Label food

-Place salad dressing names on ladle handles

Food can also be protected by placing it in display cases or by packaging it in a way that will protect it from contamination.

Whole raw fruits and vegetables and nuts in the shell that re-quire peeling or hulling before eating do not require the pro-tection measures discussed above.

Keep hot food at 135˚F or higher

Keep cold food at 41˚F or lower

Keep raw meat, fish and poultry separate from ready-to-eat food.

Do NOT let customers refill dirty plates or use dirty utensils at self-service areas.

Stock food displays with the correct utensils for dispensing food.

Do NOT use ice as an ingredient if it was used to keep food or beverages cold.

60




Off-Site Service-Delays from the point of preparation to the point of service increase the risk that food will be exposed to con-tamination or time-temperature abuse. At the service site, use appropriate containers or equipment to hold food at the correct temperature. Check internal food temperatures. If containers or delivery vehicles are not holding food at the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used.

When delivering food off-site:

Use insulated, food grade containers designed to stop food from mixing, leaking or spilling.

Clean the inside of delivery vehicles regularly.

Check internal food temperatures.

Label food with a use-by date and time, and reheating and service instructions.

Make sure the service site has the correct utilities.

-Safe water for cooking, dishwashing and handwashing

-Garbage containers stored away from food-prep, storage and serving areas

Store raw meat, poultry, seafood and ready-to-eat items sep-arately.

To keep vended food safe:

Check product shelf life daily.

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

Keep TSC food at the correct temperature.

Dispense TCS food in its original container.

Wash and wrap fresh fruit with edible peels before putting it in the machine.

61



Section 8-Food Safety Management Systems-Notes:

62



Section 8-Food Safety Management Systems

Food Safety Management Systems– A group of practices and

procedures intended to prevent foodborne illness by actively con-

trolling the risks and hazards throughout the flow of food.

Foundation of a food safety management system:

-Personal hygiene program

-Food safety training programs

-Supplier selection and specification program

-Quality control and assurance program

-Cleaning and sanitation program

-Standard operating procedures (SOPs)

-Facility design and equipment maintenance program

-Pest control program

Active Managerial Control

Focuses on controlling the five most common risk factors for foodborne

illness:

1. Purchasing food from unsafe sources

2. Failing to cook food adequately

3. Holding food at incorrect temperatures

4. Using contaminated equipment

5. Practicing poor personal hygiene

63




There are many ways to achieve active managerial control

in the operation:

Training programs

Manager supervision

Incorporation of standard operating procedures (SOPs)

HACCP

These are critical to the success of active managerial con-

trol:

Monitoring critical activities in the operation

Taking the necessary corrective action when required

Verifying that the actions taken control the risks factors

The HACCP (Hazard Analysis Critical Control Point) ap-

proach:

HACCP is based on identifying significant biological, chemical,

or physical hazards at specific points within

a product’s flow through an operation

Once identified, hazards can be prevented, eliminated, or re-

duced to safe levels

The Seven HACCP principles:

1. Conduct a hazard analysis

2. Determine critical control points (CCPs)

3. Establish critical limits

4. Establish monitoring procedures

5. Identify corrective actions

6. Verify that the system works

7. Establish procedures for record keeping and documentation

64




These specialized processing methods require a variance

and will require an individual HACCP plan:

Smoking food as a method to preserve it (but not to enhance

flavor)

Using food additives or components such as vinegar to pre-

serve or alter food so it no longer requires time and tempera-

ture control for safety

Curing food

Custom-processing animals

Packaging food using ROP methods including

MAP

Vacuum-packed

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

later sale

Sprouting seeds or beans

65



Section 9-Safe Facilities and Pest Management Notes:

66



Section 9-Safe Facilities and Pest Management

Floors, walls and ceilings-Materials must be smooth and dura-

ble for easier cleaning and must be regularly maintained.

Foodservice equipment must meet these standards if it

will come in contact with food:

Nonabsorbent, smooth, and corrosion

resistant

Easy to clean

Durable

Resistant to damage

Floor-mounted equipment must be either:

Mounted on legs at least six inches high

Sealed to a masonry base

Tabletop equipment should be either:

Mounted on legs at least four inches high.

Sealed to a countertop

Handwashing stations must have:

Hot (100˚F) and cold running water

Soap

A way to dry hands

Garbage container

Signage

Backflow prevention methods:

Vacuum breaker

Air gap

67




Lighting-Consider the following when installing and maintaining

lighting:

Different areas of the facility have different lighting intensity

requirements.

Local jurisdictions usually require prep areas to be brighter

than other areas.

All lights should have shatter-resistant light bulbs or protec-

tive covers.

Replace burned out bulbs with correct size bulbs.

Ventilation systems-Must be cleaned and maintained to pre-

vent grease and condensation from building up on walls and ceil-

ings.

Garbage

Remove from prep areas as quickly as possible and be careful

not to contaminate food and food-contact surfaces.

Clean the inside and outside of containers frequently, make

sure to clean them away from food-prep and storage areas.

Indoor containers must be, leak proof, waterproof, pest proof,

easy to clean and covered when not in use.

Designated storage areas-Store waste and recyclables sepa-rately from food and food-contact surfaces. Storage must not

create a nuisance or a public health hazard.

Outdoor containers must:

Be placed on a smooth, durable nonabsorbent surface such as

asphalt or concrete

Have tight-fitting lids

Be covered at all times

Have their drain plugs in place

68




Imminent health hazard:

A significant threat or danger to health

Requires immediate correction or closure to prevent injury

Possible imminent health hazards:

Electrical power outages

Fire

Flood

Sewage backups

Three rules of pest prevention:

1. Deny pests access to the operation

2. Deny pests food, water, and shelter

3. Work with a licensed Pest Control Operator (PCO)

69



Section 10-Cleaning & Sanitizing Notes:

70



Section 10-Cleaning & Sanitizing

Cleaners must be:

Used the correct way, they may not work and can become

dangerous.

Stable, noncorrosive and safe to use.

When using them:

Follow the manufacturers’ instructions.

Do not use one type of detergent in place of another unless

the intended use is the same.

Sanitizing (Reduces pathogens to safe levels)-Food contact

surfaces must be sanitized after they have been cleaned and rinsed. This can be done using heat or chemicals. One way to sanitize items is to soak them in hot water. For this method to

work, the water must be at least 171˚F. The items must be soaked for at least 30 seconds. Items can also be ran through a

high-temperature dishwasher. Tableware, utensils and equipment can be sanitized by soaking them in a chemical sanitizing solu-

tion. Or you can rinse, swab or spray them with sanitizing solu-

tion.

Heat

The water must be at least 171˚F

Immerse the item for 30 seconds

Chemicals

Chlorine-Bleach: Sanitizer concentration range 50-99 ppm,

sanitizer contact time, 7 seconds.

Iodine: Sanitizer concentration range 12.5-25 ppm, sani

tizer contact time, 30 seconds.

Quats: Sanitizer concentration range depends on the man ufacturer’s recommendations, sanitizer concentration time,

30 seconds

71




Food contact surfaces must be cleaned and sanitized:

After they are used

Before working with a different type of food

Any time a task is interrupted and the items may have been

contaminated

After four hours if the items are in constant use

Sanitizer Concentration-Several factors influence the effective-ness of chemical sanitizers. The most critical include concentra-

tion, temperature, contact time, water hardness and pH. Sanitiz-er solution is a mix of chemical and water. The concentration of

this mix-amount of water-is critical. Too much water may make the solution weak and useless. Too much sanitizer may make the solution too strong and unsafe. It can also leave a bad taste on

items or corrode metal.

Concentration is measured in parts per million (ppm). To check the concentration of a sanitizer solution, use a test kit. Make sure

it is made for the sanitizer being used. These kits are usually available from the chemical manufacturer or supplier. Hard wa-ter, food bits and leftover detergent can reduce the solution’s ef-

fectiveness. Change the solution when it looks dirty or its concen-

tration is too low. Check the concentration often.

Machine Dishwashing

High-temperature machines:

Final sanitizing rinse must be at least 180°F (82°C)

Chemical-sanitizing machines:

Clean and sanitize at much lower temperatures

Follow the temperature guidelines provided by the manufac-

turer

72




How to clean and sanitize:

Scrape or remove food bits from the surface.

Wash the surface.

Rinse the surface.

Sanitize the surface.

Allow the surface to air-dry.

Food contact surfaces must be cleaned and sanitized:

After they are used.

Before working with a different type of food.

Any time a task was interrupted and the items may have been

contaminated.

After four hours of constant use.

Machine Dishwashing-Dishwashing machines sanitize by using either hot water or a chemical sanitizing solution. High tempera-

ture machines use hot water to clean and sanitize. If the water is not hot enough, items will not be sanitized. Extremely hot water

can also bake food onto the items. The dishwasher must have a built-in thermometer which checks water temperature at the

manifold. This is where the water sprays into the tank.

High-temperature machines:

Final sanitizing rinse must be at least 180°F (82°C)

Chemical-sanitizing machines:

Clean and sanitize at much lower temperatures

Follow the temperature guidelines provided by the manufac-

turer

73




Machine Dishwashing Guidelines:

Clean the machines as often as needed.

Scrape, rinse or soak items before washing.

Use the correct dish racks.

NEVER overload dish racks.

Air-dry all items.

Check the machine’s water temperature and pressure

Monitoring High Temperature Dishwashing Machines-

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

tized.

Options include:

Maximum registering thermometers

Temperature sensitive tape

Setting up a three –compartment sink for manual dishwashing:

Clean and sanitize each sink and drain board.

Fill the first sink with detergent and water at least 110˚F.

Fill the second sink with clean water.

Fill the third sink with water and sanitizer to the correct con-

centration.

Provide a clock with a second hand to let food handlers know

how long items have been in the sanitizer.

74




Steps for cleaning and sanitizing three-compartment

sinks:

Step 1: Rinse, scrap, or soak items before washing them. If items are being soaked in the first sink, change the solution

when food bits start to build up or the suds are gone.

Step 2: Wash items in the first sink. Use a brush, cloth towel,

or nylon scrub pad to loosen dirt. Change the water and deter-

gent when the suds are gone or the water is dirty.

Step 3: Rinse the items in the second sink. Spray the items

with water or dip them in it. Make sure you remove all traces of food and detergent from the items being rinsed. If dipping

the items, change the rinse water when it becomes dirty or

full of suds.

Step 4: Sanitize items in the third sink. Change the sanitizing

solution when the temperature of the water or the sanitizer concentration falls below requirements. Never rinse items af-

ter sanitizing them. This could contaminate their surfaces.

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

items upside down so they will drain.

When storing clean and sanitized tableware and equip-

ment:

Store them at least six inches off the floor.

Clean and sanitize drawers and shelves before items are

stored.

Store glasses and cups upside down on a clean and sanitized

shelf of rack.

Store flatware and utensils with HANDLES up.

Cover the food contact surfaces of stationary equipment until

ready for use.

Clean and sanitize trays and carts used to carry clean table-

ware and utensils.

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Store cleaning tools and chemicals:

Place in a separate area away from food and prep areas.

The storage area should have:

Good lighting so chemicals can be easily seen.

Utility sink for filling buckets and washing cleaning tools.

Floor drain for dumping dirty water.

Hooks for hanging cleaning tools.

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Notes:

77



Frequently Asked Questions:

Why do garlic-and-oil mixtures require time and temperature

control?

Without preventive steps, garlic-and-oil mixtures provide the perfect environ-

ment for the growth of Clostridium botulinum. Garlic is naturally contaminated

with C. botulinum; it is grown in soil where the microorganism can be found. C.

botulinum is an anaerobic microorganism, which means it can only grow when

oxygen is not present. Heavy oil seals out most oxygen combined with the fact

that the garlic in these mixtures is usually roasted (which increases available

moisture) gives this bug more than enough food and water to grow rapidly. Of

course, if given enough time at the right temperature (which is provided when

the mixture is stored at room temperature) C. botulinum is able to grow and

produce its deadly toxin. To prevent the growth of this microorganism, only use

garlic-and-oil mixtures that have been properly treated by the manufacturer.

Often acidifying agents are added to the products as C. botulinum does not like

acidic food and will die. As an additional step, it is also a good idea to refrigerate

garlic-in-oil mixtures to prevent the growth of this foodborne pathogen.

Why are foil-wrapped baked potatoes and other cooked vegeta-

bles considered potentially hazardous food?

Raw vegetables do not provide the right environment for foodborne microorgan-

isms, but once they've been cooked, it's a different story. Foil-wrapped baked

potatoes, grilled onions and refried beans have all caused outbreaks of food-

borne illness. The cooking process introduces extra moisture and may alter the

vegetable's pH, allowing foodborne pathogens, which are naturally found on

vegetables that are grown on or in the soil, to grow. Care must be taken to

properly cook, hold, cool and reheat vegetables to prevent the conditions that

will allow foodborne pathogens to grow.

Why do sprouts require time and temperature control?

Sprouts require time and temperature control because they are recog-

nized as a cause of foodborne illness. Health officials have attributed

foodborne disease outbreaks worldwide to sprouts. There have been

outbreaks in the United States, resulting in illnesses and death.

The outbreaks were caused by shiga toxin-producing E. coli (also known

as E. coli O157:H7). Many of the outbreaks have involved raw alfalfa

sprouts or mixed sprouts containing raw alfalfa sprouts contaminated

with Salmonella.

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Why has the lower limit of the Temperature Danger Zone in-

creased from previous versions of ServSafe?

Current ServSafe materials use 41°F (4°C) as the lower limit of the temperature

danger zone. This definition was developed as a result of partnerships devel-

oped between industry, academia, and regulatory agencies, and to help pro-

mote uniformity between industry and regulatory standards. In addition, micro-

organisms like Listeria monocytogenes have been documented to grow and

cause foodborne outbreaks in deli meats, stored at or below the temperature of

45°F (7° C). Therefore, scientific data supported the temperature change.

Should I put fish like grouper and snapper on my menu since I

really can’t ensure they are safe?

Although you can never 100 percent guarantee the safety of any TCS food, the

most important thing you can do is purchase the fish from an approved, reputa-

ble supplier. This is especially important when purchasing the types of fish asso-

ciated with ciguatoxin. This includes barracuda, grouper, jacks and snapper.

Your supplier should be trusted to harvest these fish only from approved waters.

Where do the bacteria on seeds and sprouts come from?

It's believed that the seeds from which sprouts are derived are often the source.

Seeds may become contaminated by animals in the field or during post-harvest

storage. Also, the use of animal manure in fields of alfalfa intended for nonhu-

man use may be a problem if seed is used for sprouting.

The ideal conditions provided by germinating seeds and beans, namely, abun-

dant nutrients in this phase of plant growth, high levels of moisture needed to

produce sprouts, and heat generated from the sprouting process, help ensure

the survival and growth of bacteria.

Following three 1998 foodborne disease outbreaks involving raw alfalfa sprouts,

the Food and Drug Administration (FDA) reaffirmed a warning that had been

issued by the national Centers for Disease Control and Prevention in 1997. The

advisory urged people at high risk for foodborne illness, including children, the

elderly, and people with compromised immune systems, to avoid raw alfalfa

sprouts until methods to improve the safety of sprouts can be identified and put

in place. (From FDA Consumer magazine, (January-February 1999).

79




Should ready-to-eat vegetables be washed before service?

Yes. The 2009 FDA Food Code states, ―All fresh produce, except commercially

washed, pre-cut, and bagged produce, must be thoroughly washed under run-

ning, potable water before eating, cutting or cooking. Even if you plan to peel or

otherwise alter the form of the produce, it is still important to remove soil and

debris first.‖ The water should be a little warmer than the produce.

Pay special attention to leafy greens, such as lettuce and spinach. Remove the

outer leaves, and pull the lettuce or spinach completely apart and rinse thor-

oughly.

Never use detergents in the cleaning process. Produce items are porous and can

absorb the detergent or bleach. Produce may be washed with a vegetable wash

that meets the requirements specified in 21 CFR 173.315.

Why is the required cooking time for roasts longer than that for

steaks and chops?

The time that the internal temperature must be held for a steak is much shorter

than that of a roast to accommodate the time it takes to ―come up to tempera-

ture.‖ Since steaks or chops are thinner than roasts, they reach their required

minimum internal temperatures more quickly. Roasts should be cooked to 145°F

(63°C) for 4 minutes. Meanwhile, steaks and chops only need to be cooked to

145°F (63°C) for 15 seconds.

Is the boiling point method for calibrating a thermometer less

reliable than the ice-point method?

No. Neither method is more reliable; however, the ice-point method is preferred

for its greater safety and ease of use. The boiling point method can pose a safe-

ty threat. With temperature at 212°F (100°C), burns from hot water or steam

can occur.

The atmospheric pressure and altitude above sea level changes the boiling point

of water 1°F lower for each 550 feet above sea level. That means an establish-

ment located 5,500 feet above sea level, would have to adjust the pointer to

202°F (94°C) using this method.

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Why can eggs be received at a higher temperature than other

potentially hazardous foods such as meat, poultry and fish?

Eggs can be received at 45°F (7°C), while other potentially hazardous foods

such as meat, poultry, and fish must be received at 41°F (5°C) or lower. Ac-

cording to section 3-202.11 of the Food and Drug Administration (FDA) Food

Code, if a temperature other than 41°F (5°C) is specified by law governing the

distribution of a potentially hazardous food, such as laws governing milk, mol-

luscan shellfish, and shell eggs, the food may be received at the specified tem-

perature. Current laws for interstate shipment of shell eggs allow a temperature

of 45°F (7°C).

Federal regulations effective August 27, 1999, require shell eggs to be trans-

ported and distributed under refrigeration at an ambient temperature not to ex-

ceed 45°F (7°C).

The FDA reviewed research indicating that Salmonella Enteritidis multiplies at

temperatures of 50ºF (10ºC) and above but can be inhibited at lower tempera-

tures, e.g., 46ºF (8ºC), 45ºF (7ºC), and 39ºF (4ºC). Based on this research and

USDA's temperature requirement during transport, FDA implemented regula-

tions that establish a maximum ambient air temperature of 45ºF (7ºC) for eggs

stored and displayed at retail establishments.

How long can left over meats and poultry be stored before it

must be discarded?

According to section 3-501.17 of the FDA Food Code, ready-to-eat food should

be kept for no more than seven days at 41°F (5°C). If a dish is prepared from a

leftover potentially hazardous ingredient, then the dish containing the leftover

ingredient can be held for the remaining time of the leftover ingredient. For ex-

ample, if cooked chicken has been stored at 41°F (5°C) for two days and is then

used to prepare chicken salad, any leftover chicken salad is good for five more

days. Check with your local health department since their requirements may be

different.

My dry goods store rooms are very hot. Is this really a food safe-

ty problem?

It is a best practice to keep dry storerooms at a temperature between 50°F (10°

C) to 70°F (21°C) with a humidity of 50 to 60 percent. Higher temperature or

humidity levels could jeopardize the quality of your product, but more im-

portantly, these conditions attract pests and insects and provide an excellent

breeding ground for roaches, flies, beetles and moths. If the temperature is too

warm or the humidity is too high, installing a temperature-control device or a

dehumidifier might help control the environment.

81




Are Safety Data Sheets required for all chemicals used in an op-

eration?

The Occupational Safety and Health Administration (OSHA) requires that each operation have on file the necessary Safety Data Sheets (SDS) for the hazard-ous chemicals stored at any establishment. Under the OSHA Hazard Communi-cation Standard (HCS), chemical manufacturers and suppliers are required to provide Safety Data Sheets (SDS) for each hazardous chemical at an establish-

ment. Employers are required to provide information to their employees only about the hazardous chemicals to which they are exposed. The information con-tained on the SDS is designed to protect the employer and the employee from

the hazards of chemical exposure and to enable them to work safely with chem-ical products. A Safety Data Sheet should contain the following information:

Information about safe use and handling

Physical, health, fire, and reactivity hazards

Precautions

Appropriate personal protective equipment (PPE) to wear when using the

chemical

First-aid information and steps to take in an emergency

Manufacturer's name, address, and phone number

Date the SDS was prepared

Hazardous ingredients and identity information

What does PPM mean?

PPM stands for Parts Per Million. It is a measure of a chemical’s concentration in

a solution. PPM is often used to indicate how much of a sanitizer should be used

per a specified amount of water. For example, the recommended amount of

chlorine used as a sanitizer for use on a food-contact surface is 50 ppm to 99

ppm.

How often should bussers wash their hands during their shift?

Workers should wash their hands between tasks and upon contamination.

Therefore, employees who are bussing or clearing tables must wash hands be-

fore handling clean utensils, plates, glasses, etc. Group workers’ tasks to reduce

the number of times they should wash their hands. For example, assign one

person to clear tables and taking out trash. Assign a different person to set ta-

bles and handle other clean items. This limits the potential risk of cross-

contamination.

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What’s a good uniform policy concerning aprons?

Your policy should ensure that all uniforms, including aprons, are clean and in

good condition. Remember, an apron’s job is to protect food from contamination

by workers, not vice versa. Workers should remove aprons when going to the

restroom or removing trash. If a worker’s apron becomes contaminated or

soiled during a shift, it should be replaced.

Dirty clothing may harbor diseases that are transmissible through food. Food

handlers who touch dirty clothing may accidentally contaminate their hands and

contaminate food. Direct contact with dirty clothes can also cause contamina-

tion. Also, employees wearing dirty clothes can send consumers a negative

message about your establishment’s sanitation level.

Why is the upper limit of the temperature danger zone 135 in-

stead of 140?

The Food and Drug Administration (FDA) lowered the holding temperature for

hot potentially hazardous food from 140°F (60°C) to 135°F (57°C) based on

input from the Conference for Food Protection (CFP). At the 2002 CFP, it was

determined that enough scientific information existed to warrant this tempera-

ture change. Technical studies of key foodborne pathogens show their growth

range’s upper limits are well below 140°F (60°C) [e.g., Bacillus cereus 122°F

(50°C); Clostridium perfringens 127.5°F (53°C); Clostridium botulinum 118°F

(48°C); Staphylococcus aureus 122°F (50°C)]. The temperature change was

incorporated into the 2003 supplement to the 2001 FDA Food Code. The change

to the hot holding temperature affects the holding temperature for plant food,

the storage temperature of in-use utensils and the cooling temperature parame-

ters.

83




Why does two-stage cooling seem to contradict to the “4-Hour”

rule?

Two-stage cooling may seem to contradict the ―4-hour rule‖, but a closer look at

the two-stage cooling method reveals the full story. Previously, restaurants had

4 hours, straight through, to cool food to 41°F (5°C) or lower. Now the FDA rec-

ommends cooling food in 2 stages—from 135°F (57°C) to 70°F (21°C) in 2

hours then from 70°F (21°C) to 41°F (5°C) or lower in an additional 4 hours for

a total cooling time of 6 hours. However, this does not mean you have 6 hours

straight through. Remember, if the food does not reach 70°F (21°C) in 2 hours,

you cannot continue to cool the food; the food must be reheated to 165°F (74°

C) for 15 seconds within 2 hours before another attempt at cooling can be

made.

To cool food quickly from 135°F (57°C) to 70°F (21°C), you must use a quick chill method

(such as an ice bath or ice paddles). Because you are able to cool food at a rate of over 67

degrees an hour, it makes sense that if you continue to use the same method, it will not

take the entire four hours you have left to cool the food to 41°F (5°C) or lower.

We know that foodborne microorganisms grow rapidly in the temperature range from 41°

F (5°C) to 135°F (57°C), known as the temperature danger zone, but there is also a range

of temperatures within the temperature danger zone, from 70°F (21°C) to 125°F (52°C)

where foodborne microorganisms grow particularly quickly. What two-stage cooling does

is move food through this range as quickly as possible to minimize the time it spends in

this dangerous range.

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