Serve Safe: Food Defense and Health Hazards

• G. J. Mac Serve Safe Training

Food Defense System

• A Food Defense System is necessary to prevent intentional food contamination.
• AL.E.R.T. is a system of actions to contribute to the Food Defense System.
• Assure: Food supplies and ingredients are from safe sources.
• Look: Monitor product security in the facility.
• Employees: Be aware of contamination potential from employees.
• Report: Keep food defense information accessible.
• Threats: Know what to do and who to contact if there is a threat.

Imminent Health Hazards and Actions

• An imminent health hazard involves conditions causing serious public health problems.
• Close the restaurant and notify the regulatory authority in such cases.
• Fire, significant loss of refrigeration, and sewage backflow are examples.
• An illness outbreak is determined when there are 2+ confirmed cases.

Food Contact Surfaces

• Food contact surfaces have direct contact with food during preparation, cooking, and serving.
• Prep tables, slicers, and utensils are examples of food contact surfaces.
• Surfaces necessitate washing, rinsing, and sanitizing.
• This must be done after each use, when starting with a new food type, or if tasks are interrupted.
• Items should be cleaned every 4 hours if in constant use.

Non-Food Contact Surfaces

• Non-food contact surfaces do not have direct contact with food.
• Non-food contact surfaces are nonabsorbent, durable, smooth, and easy to clean.
• Walls, exterior of equipment, and counters are examples of non-food contact surfaces.

Food Presentation and Preparation

• Honestly Presented Food: Food is presented in a manner that is not misleading
• Pasteurization: It is a food preservation process using heat to kill harmful bacteria and extend shelf life, commonly for milk, juice, and eggs.
• Coved: This is an adjective to describe something curved or arched.
• Carrier: A person who carries pathogens without getting sick.

Hygiene and Reporting

• Health conditions related to foodborne illness transmission must be reported.
• Examples include Hepatitis A, E. Coli, and Norovirus.
• Report these conditions include to local or state authorities.
• Avoid touching food if you have cuts or sores on your hands.
• Ensure two layers of protection by using a band-aid or finger cot and a clear glove.
• Hand washing is required.

Handwashing

• Handwashing is required, there are proper steps, and hand sanitizer can be used in place of washing your hands.

Air Gaps

• Air gaps prevent backflow in three-compartment sinks.
• If an air gap is not possible, use a backflow prevention device.
• A Vacuum Breaker may be required
• Air gaps include any gap of air left on purpose.
• Example: Leave space of air between a hose and a bucket being filled

Cross Connection

• Cross Connection is a physical link through which contaminants from drains, sewers, or wastewater sources enter a drinkable water supply.

Three-Compartment Sink

• Setting up: Begin by cleaning and sanitizing each sink and drainboard
• 1st compartment uses water at or above 110 degrees for washing.
• The 2nd compartment requires a rinse with clean water.
• The 3rd compartment necessitates sanitizing with water and sanitizer.
• Heat Sanitizing is used to sanitize with water only.
• Water temp for heat sanitizing is 170-180 degrees.

Other Types of Sinks

• Hand washing sinks
• Service Sinks

Walk-In Storage

• Store food in the walk-in in the following order
• Ready-to-eat foods (veggies, salads, cooked pies, cooked soups, etc.).
• Seafood (scallops, fish, shrimp).
• Whole cuts of beef or pork (steak, pork chops).
• Ground meat, except poultry (hamburgers, meatballs, sausage).
• Whole and ground poultry (chicken, turkey, duck).
• Raw meats should only be kept in refrigerated for 3-5 days max.
• Ready-to-eat foods should be kept in refrigerated for up to 7 days max.

Temperatures and Food Safety

• The Danger Zone involves temperatures between 45-135 degrees.
• To receive food, hot foods must be at least 135 degrees, and cold ones no more than 45 degrees.
• Hot holding should be kept between 135-145 degrees.
• The refrigerator should be at 41 degrees.
• Shell eggs must be 45 degrees or below for air chill during transportation.

Cooking Temperatures

• Poultry needs to be at 165 degrees.
• Whole cuts of beef and pork must be at 145 degrees.
• Ground meats (except poultry) require 160 degrees.
• Eggs should be cooked to 160 degrees.
• Seafood must reach 145 degrees.
• Cooked Items must reach its at a minimum the internal temperature for 15 seconds before removal from heat.
• Consumer Advisory is required if items are not cooked to the minimum internal temperature.

Cooling TCS Food

• Food controlled at a certain temperature or time limit for safety.
• Easiest way is to divide into smaller portions
• Start at 135 degrees and bring to 70 degrees within first 2 hours
• Start at 70 degrees and bring to 41 degrees within the next 4 hours
• Must not take more than 6 hours total with both steps combined
• Hot food is 4 hour
• Cold food is 6 hours

TCS Foods

• Food is controlled at a certain temperature or time limit for safety.
• Cooling TCS food involves dividing food into smaller portions.
• Initially, start at 135 degrees and bring to 70 degrees within the first 2 hours.
• Next, start at 70 degrees and bring to 41 degrees within the next 4 hours.
• It must not take more than 6 hours in total with both steps combined.
• TCS foods can be held out of temp control for;
• Hot food- 4 hours
• Cold food- 6 hours

Allergens and Reactions

• The most common allergy-causing foods include peanuts, tree nuts, dairy, seafood, eggs, soy, and wheat
• Look for the following symptoms to identify food related allergic reations;
• Digestive, Stomach pain, diarrhea, nausea, excessive gas, vomiting
• Skin, Hives or rashes
• Respiratory, Wheezing or shortness of breath
• Face (including lips, mouth, throat), Tingling, numbness, swelling

Thermometers

• Different types of thermometers can be used to take temperatures; Bimetallic Stemmed Thermometer, Thermocouple and thermistor, Immersion probe (digital stem thermometer) and Inferred thermometer

Types of Thermometers:

• Bimetallic Stemmed Thermometer: For large cuts of food
• Thermocouple and thermistor: For thick and thin food and it is the Fastest reading
• Immersion probe (digital stem thermometer): For liquids: soups, sauces
• Infrared thermometer
• Only measures surface temperature.
• Can also be used on equipment,Grill, and assembly table

Hazard Analysis and Critical Control Points Plan

• HACCP is used to control risks and hazards in the restaurant.
• Includes Reduced Oxygen Packaging (ROP) and outside catering operations.
• There are steps to set this up;

1. Conduct a hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify the system works
7. Establish a record-keeping procedure

Administrative Organizations

• ANSI (American National Standards Institute) accredits ServSafe and NSF.
• NSF (National Sanitation Foundation) certifies equipment for restaurant use.
• CDC (Center for Disease Control) researches outbreaks and issues advice.
• OSHA (Occupational Safety and Health Administration) ensures safe and healthy working conditions.
• USDA (U.S. Department of Agriculture) inspects and grades meat, poultry, and eggs.
• FDA (Food and Drug Administration) oversees all foods, writes the Food Code, and provides rules and regulations.

Taking The Exam

• Go to www.servsafe.com
• Click Create an account

ServSafe

• To get started, you'll need to register
• Then click ServSafe Manager
• Then click Take the Exam on the Right

Online Test

• Select “ServSafe Manager Exam Online Certification” and the language.
• You must read, and then 'accept' the terms and conditions.
• After that come on around, you'll be given the Exam and Proctor access codes.