NYC Food Safety: Day 1 Review

Day 1 Review

• All food service establishments need a current and valid permit issued by the New York City Health Department
• Health inspectors can inspect any operating food service or food processing establishment and must be given access to all areas during inspection
• According to the New York City Health Code, supervisors in food service establishments require a Food Protection Certificate
• Food includes any edible substance, ice, beverage, or ingredient used/sold for human consumption
• Potentially Hazardous Foods (PHFs) facilitate the rapid growth of microorganisms
• PHFs include raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, and garlic in oil
• The Temperature Danger Zone is between 41°F and 140°F, where harmful microorganisms reproduce rapidly
• Acceptable thermometers for measuring food temperatures: bimetallic stem (0°F to 220°F), thermocouple, and thermistor (digital); glass thermometers are prohibited
• Meat inspected by the USDA must have a USDA inspection stamp
• Smoked fish needs to be held at or below 38°F to prevent Clostridium botulinum growth
• Shellfish must arrive with shellfish tags, which should be kept on file for at least 90 days after product use
• Milk and milk products require pasteurization with a sell-by date of 9 days, or ultra-pasteurization with a 45-day sell-by date
• All raw fruits and vegetables must be thoroughly washed before serving
• All commercial foods in modified atmosphere packaging must be used per manufacturer's specifications
• Vacuum packaging of any food product in a retail food establishment is prohibited without special authorization from the New York City Health Department
• FIFO (First In First Out) requires dating products as a first step
• All food items must be stored at least 6 inches off the floor per the New York City Health Code
• Cross-contamination prevention requires storing raw foods below cooked foods in the refrigerator
• Cold temperatures slow down the growth of microorganisms
• All cold foods should be held at or below 41°F, except smoked fish, which is held at or below 38°F
• Dry storage areas should be well-lit and ventilated
• Food should never be stored under wastewater lines
• Stored food should be kept covered and stored in vermin-proof containers
• Ice for human consumption cannot be used for storing cans, bottles, or other food products
• When foods are stored directly in ice, the water from that ice must be drained constantly
• The “First Aid Choking” poster must be visibly displayed in each designated eating area
• Food service establishments serving alcoholic beverages must display the “Alcohol and Pregnancy Warning” sign
• A “Wash Hands” sign is required at all hand washing sinks
• "No Smoking" signs must be displayed throughout each facility

Day 2 Review

• Health includes physical, chemical, and biological hazards
• A physical hazard is the presence of a foreign object (e.g., glass, metal) in food
• A chemical hazard the prescence of harmful chemicals (e.g., pesticide, cleaning agents, prescription medicine) in food
• A biological hazard is the presence of microorganisms (bacteria, viruses, parasites, fungi) in food
• Foods contaminated with harmful bacteria exhibit no change in appearance, taste, or smell
• Bacteria in food can double every 20 to 30 minutes under favorable conditions
• The four phases of bacterial growth: lag, log, stationary, and death
• The most rapid bacteria growth takes place in the log phase
• Six factors affecting bacterial growth: Food, Acidity, Temperature, Time, Oxygen, and Moisture (FATTOM)
• Viruses do not reproduce in food but are transmitted to people if consumed
• Hepatitis A and norovirus spread when a person ingests food or water contaminated with feces, proper handwashing after toilet use can prevent transmission
• Trichinella spiralis causes trichinosis and is found in undercooked pork; cook pork to 150°F for 15 seconds
• Anisakis simplex is a parasite in marine fish
• Salmonella enteritidis is typically in raw poultry and shell eggs
• Controlling Clostridium perfringens growth involves rapid cooling, rapid reheating, and avoiding advance food preparation
• Staphylococcus aureus is a bacterium commonly carried by healthy human beings
• Staphylococcal food intoxication, caused by Staphylococcus aureus, can be prevented by good personal hygiene and avoiding bare hand contact with ready-to-eat foods
• Food workers who can transmit illness through food contact should not work until fully recovered
• Ground meat (e.g., hamburgers) needs to be cooked to 158°F to eliminate E. coli O157:H7
• Clostridium botulinum can cause botulism and is associated with home-canned foods, smoked fish, garlic in oil, and foods in anaerobic (without air) environments
• Scombroid poisoning results from eating fish with high histamine levels (e.g., tuna, mackerel) due to time and temperature abuse
• Hands must be washed thoroughly after any activity in which they may have become contaminated such as before starting work, handling raw food, using the toilet, coughing, sneezing, smoking, eating, drinking and scratching
• Under the New York City Health Code, hand washing sinks must be within 25 ft. of all food prep areas and in or near all toilets
• Hand washing sinks require soap, hot and cold running water, disposable towels/hand dryer, and a “Wash Hands” sign
• The New York City Health Code requires food workers to wear proper hair restraints, clean aprons/outer garments, and no jewelry on arms/hands (except wedding bands/medical bracelets) and avoid wearing makeup

Day 3 Review

• Three acceptable thawing methods: refrigeration, cold running water, or microwave oven with continuous cooking afterward
• Cross-contamination happens when bacteria from raw food gets into cooked or ready-to-eat food
• Poultry, stuffed meat, and stuffing must be cooked to 165°F
• Ground meat and foods that contain ground meat require cooking to 158°F
• Pork needs to be cooked to 150°F
• Raw shell eggs need to be cooked to a minimum temperature of 145°F
• Fish, shellfish, beef, lamb, and all other meats must be cooked to a minimum temperature of 140°F
• All hot foods in a hot holding unit must be held at 140°F or higher
• Rapid food cooling includes immersing food in an ice-water bath with occasional stirring, pouring food 1-2 inches deep into 4-inch deep cooling pans, using a rapid chill unit, and cutting solid foods into smaller pieces (6 lbs. or less)
• Cooling hot foods in a refrigerator require covering only after cooling to 41°F or below
• Previously cooked/refrigerated foods served from a hot holding unit must be rapidly reheated to 165°F using a stove or oven and never use a hot holding unit to reheat foods
• Handling ready-to-eat foods should be done using clean/sanitary gloves, tongs, spatula, deli paper, or a serving spoon, and never bare hands
• Disposable gloves require frequent changing to prevent food contamination
• Air breaks are required in all culinary (food-related) and pot/dish washing sinks
• Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct connection with a potable water supply like ice machines, coffee machines, and dishwashers
• Cross-connection is preventable by installing a hose bib vacuum breaker
• All gas-fired hot water heaters need a licensed plumber to install and monitor for back draft
• New York City laws prohibit dumping grease in any sink without a proper grease interceptor

Day 4 Review

• The proper sequence to wash dishes by hand is wash, rinse, sanitize and air-dry
• Cutting boards should be washed, rinsed and sanitized between each use
• Hot-water sanitizing requires immersing utensils in 170°F water for at least 30 seconds
• To prepare a 50 PPM chlorine-based sanitizing solution, add ½ ounce of bleach to 1 gallon of water
• A 50 PPM sanitizing solution is used for immersing utensils for at least 1 minute
• A 100 PPM chlorine-based sanitizing solution is prepared by adding one ounce of bleach to 1 gallon of water
• A 100 PPM sanitizing solution is typically used for wiping, spraying, or pouring
• Wiping cloths must be stored in a 50 PPM sanitizing solution
• Chemical sanitization requires checking the chemical solution with a test kit
• Bathrooms for patrons must be provided when there are 20+ seats in the dining area of a food establishment
• The Integrated Pest Management strategies: starve them, build them out and destroy them
• Mice that infest a restaurant will move out, when food is unavailable
• Rats can enter buildings through openings as small as the size of a quarter
• Fresh rat droppings in a food establishment is a critical violation
• Insecticides and rodenticides can only be applied in a restaurant by a licensed pest control officer
• The best method for eliminating flies and roaches from an establishment is through proper cleaning and sanitizing

Day 5 Review

• HACCP means Hazard Analysis and Critical Control Point
• HACCP is a food safety system to control harmful microorganism growth
• The seven HACCP principles are: identify hazards, determine Critical Control Points (CCP), set up critical limits, monitor CCP, take corrective actions, verify the system is working and keep records
• A CCP in the food flow is any point where action must be taken to eliminate the hazard
• If potentially hazardous foods are in the Temperature Danger Zone for 2+ hours, then the food is no longer safe and must be discarded
• When making cold salads (e.g., tuna), the best practice is pre-chilling the ingredients
• Artificial trans fat increases LDL (the "bad" cholesterol), and can lead to heart disease
• Artificial trans fat is banned from all restaurant foods
• A self-assessment of food operations should be routinely conducted to improve food safety, security, and general work practice
• The most common injuries among restaurant workers are slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution
• Slip-resistant shoes are needed to avoid slips, trips, and falls for food workers