Food Safety Lecture Notes PDF

# Foodborne Illness Foodborne illness is caused by eating contaminated foods or beverages. - **Each year there are:** - 76 million cases of foodborne illness - 323,914 hospitalizations - 5,194 deaths ## Who is at risk? - Infants - Toddlers - Pregnant women - Elderly - 65 years and o...

# Foodborne Illness Foodborne illness is caused by eating contaminated foods or beverages. - **Each year there are:** - 76 million cases of foodborne illness - 323,914 hospitalizations - 5,194 deaths ## Who is at risk? - Infants - Toddlers - Pregnant women - Elderly - 65 years and older - Immunocompromised - Taking specific medications ## What food causes illness? - Any food can cause foodborne illness -- even non-potentially hazardous foods. - Potentially hazardous foods are: - Low acid - Moist - Contains protein Keep potentially hazardous food out of the temperature danger zone! # The Safe Food Handler ## Basics of Handwashing 1. Handwashing sink - water at 100°F 2. Hand soap -- liquid, powder, or bar and it does not have to be antibacterial 3. Way to dry hands -- disposable towels, continuous towel system, or a hand dryer 4. Instant hand antiseptic -- not required ## Proper Handwashing An image shows four pictures, each depicting a step in the handwashing process. 1. The first image shows a person using hand soap 2. The second image shows a person rinsing hands 3. The third image shows a person using a paper towel to dry hands 4. The fourth image shows a person using a paper towel to dry hands ## Always wash hands: - After using the bathroom - After coughing, sneezing, smoking, eating, or drinking - After bussing a table - Before putting on gloves - After handling animals - When switching between raw and ready-to-eat food - After handling garbage or trash - After handling dirty equipment or utensils - During food preparation. ## Fingernails - Fingernails (real or artificial) and nail polish can be physical hazards. - Keep nails trimmed and filed. - Workers cannot wear fingernail polish or artificial fingernails. ## Cover cuts, wounds, and sores - Do not handle food if you have a sore that contains pus or that is infected - Cover affected area with a bandage, a finger cot, and then a single-use glove. ## Single-use Gloves - Wear non-latex gloves because latex gloves might cause allergic reactions in some workers. - Change gloves: - When they tear - Before beginning a new task - Every four hours when doing the same task and - After handling raw meat, fish, or poultry ## Worker Clothing Clothing can be a source of contamination, so wear: - An appropriate hair restraint - Clean clothing While preparing food, *do not wear jewelry*. This includes medical information jewelry on arms and hand. The only exception is a plain wedding band. ## Bare-hand Contact No bare-hand contact of ready-to-eat food. **Ready-to-eat food(RTE) includes**: - Cooked food - Raw fruits and vegetables - Baked goods - Dried sausages - Canned food - Snack foods - Beverages ## Reporting Foodborne Illness If you have been diagnosed with one of the following foodborne illnesses, report it to your manager: - Hepatitis A virus - E. coli 0157:H7 - Salmonella Typhi - Shigella spp. - Norovirus ## Other Policies **When handling food, never:** - Smoke - Chew gum - Eat food You can drink from a covered container with a straw. ## Food Handler -- Right or Wrong? An image shows a person wearing a name tag and a hat, standing in front of a counter. Right or wrong? This image depicts a food handler wearing a hat, a sign that they are following food safety rules. An image depicts a person smoking a cigarette. Right or wrong? This image depicts someone smoking a cigarette while in the kitchen, a violation of food safety rules. An image depicts a person drinking from a cup with a straw. Right or wrong? This image depicts a person drinking from a straw, an acceptable practice according to food safety rules. # Thermometers ## Checking your Thermometer Check the accuracy of all food thermometers: - At least once a day - Every time it is dropped - After being exposed to extreme temperatures ## Methods to check the accuracy: - Boiling water method - Ice-point method If not correct, calibrate. ## Boiling Water Method An image shows a thermometer in a pot of boiling water with the head of the thermometer above the water. The tip of the thermometer is submerged in the water, and it is also labeled. ## Ice-Point Method An image shows a thermometer inside of a beaker with ice. The tip of the thermometer is submerged in the ice. The thermometer is labeled with the appropriate measurement and a description is given for the appropriate immersion depth. ## "Looking does not guarantee proper cooking". Measure the temperatures of food during storage, cooking, and holding. ## Measuring Food Temperatures - Use an approved thermometer. - Locate the sensing portion of the thermometer. - Clean and sanitize the probe before use. - Insert the sensing portion of the thermometer into the thickest part or into the center of the food. ## Cleaning and Sanitizing Thermometers - The probe or stem of a thermometer must be cleaned and sanitized before it is used. - If only measuring the temperature of ready-to-eat food, the probe or stem only needs to be cleaned between uses. # Purchasing and Receiving ## Inspect before You Accept - Spot check delivery vehicles for cleanliness and proper temperature control. - Inspect foods to minimize the risk for foodborne illness and liability. ## Are these acceptable? Four images show different types of cans with various defects. A: A can shows the top of the can is bent in. B: A can shows a bulge to the side of the can, a sign that the can is not sealed correctly and could be dangerous. C: A can shows broken seals. This is another sign of improper sealing and a danger to those consuming the food. D: A can shows a small tear in the side that indicates a lack of proper sealing and a risk of contamination ## How about this can? An image shows a can that is completely sealed and free of defects. It has: - Undented seams - Flat ends which curve slightly inwards - Straight sides # Storage ## Types of Storage - Refrigeration - Freezer - Dry Storage - Food - Cleaned and sanitized equipment - Chemicals ## First In, First Out (FIFO) - Past-dated foods will lose their quality and sometimes become unsafe. - FIFO ensures proper rotation of foods in storage. - When foods are received, put the oldest in the front and the newest in the back. - Identify package date, preparation date, or date of purchase. ## Cross-contamination in Storage - Bacteria can be transferred from one food to another if food is not properly stored. - Properly cover foods except while hot food is being cooled. - Store raw food below cooked or ready-to-eat food. ## Storage - Right or Wrong? An image shows a well-stocked pantry. Right or Wrong? This image shows a pantry that is well-organized, an acceptable practice according to food safety rules. An image shows two containers in an open refrigerator. One is covered, one is not. Right or Wrong? This image shows a container that is uncovered, a violation of food safety rules. An image shows a shelf with multiple products, including cleaning products and food. Right or Wrong? This image shows a shelf that is storing food and cleaning products together, a violation of food safety rules. ## Temperature of Storage Units - **Refrigeration** - Must keep food at 41°F or colder - Air temperature should be 39°F or colder - **Freezer** - Must keep food at 0°F or colder - Air temperature should be 0°F or colder - **Dry Storage** - Best if temperature is between 50°F and 70°F - Humidity level should be between 50% and 60% ## Storage Containers - Food that is removed from its original package must be stored in a durable storage container. - All containers must be food-grade. - The container must be identified with the common name of the food except if it is unmistakably recognized. # Preparation ## Thawing - Improperly thawed food can support the growth of bacteria. - **Safe methods of thawing are:** - In the refrigerator (best way) - During cooking - In the microwave oven followed by cooking - Under cold , running water ## Washing Produce Wash raw fruits and vegetables in warm water before: - Cutting - Combining with other ingredients - Cooking - Serving - Offering for immediate consumption ## Cooking Temperatures | Food | Minimum Temperature | | :------------------------------------------- | :-------------------- | | Poultry including ground chicken and turkey | 165°F | | Stuffing, stuffed foods, and casseroles | 165°F | | Ground meats and eggs | 155°F | | Pork, beef, veal, lamb, and fish | 145°F | | Commercially processed foods | 135°F | | Cooked plant foods | 135°F | ## Microwave Cooking All raw animal foods must be: - Rotated or stirred during cooking - Covered to retain surface moisture - Heated to at least 165°F - Allowed to stand covered for two minutes after cooking. **Raw animal foods include:** - Meat, fish, poultry, and eggs that have not been processed. ## Cooling Potentially Hazardous Foods Properly cool potentially hazardous food by: - Reducing quantity to smaller container - Using an ice water bath - Putting food into a blast chiller - Stirring Cool cooked food within four hours from 135°F to 41°F or colder. ## Cooling - Room Temperature Foods Cool food made from ingredients that are at room temperature (such as canned tuna or dried food) within 4 hours to 41°F or colder. ## Cooling - Smaller Portions An image depicts a large piece of meat being cut into smaller pieces. ## Cooling - Ice Water Bath An image shows a pot of ice water with a container of food inside. A hand is holding a spoon to stir the food. ## Cooling - Ice as an Ingredient An image shows a pile of ice cubes. ## Cooling - Blast Chiller An image depicts a commercial blast chiller. ## Cooling - Ice Paddles An image depicts a container of sauce with ice paddles in it. ## Reheating Foods - Reheat all food that is cooked and cooled to at least 165°F for 15 seconds. - Reheat potentially hazardous food in a microwave oven for hot holding to at least 165°F. - The total time to reheat a food must not be more than two hours. # Service ## Holding Temperatures - Keep food at proper temperatures - Improper holding of food can cause foodborne illness - Cold-holding - 41°F or colder - Hot-holding - 135°F or hotter ## Service - Right or Wrong? An image depicts a person wearing gloves handling pizza. Right or Wrong? This image shows a handler wearing gloves to grab food, a sign that they are following food safety guidelines. ## Re-serving Food - Once food served to a customer, it cannot be re-served. - Only non-potentially hazardous packaged foods can be reserved, such as: - Packaged cookies - Packaged chips - Juice boxes # Cleaning and Sanitizing ## Cleaning Cleaning is the process of removing food and other soils. ## Cleaning Agents: - Detergents - Solvent cleaners - Acid cleaners - Abrasive cleaners ## Sanitizing - Sanitizing is the process of reducing the number of microorganisms that are on a properly clean surface to a safe level. - Sanitizing agents **only** work on properly cleaned and rinsed surfaces. ## Methods for Sanitizing **Heat** - Hot water **Chemicals** - Chlorine - 50 ppm - Quaternary Ammonia - per manufacturer instructions - Iodine - 12.5 ppm ## Dish Machines **High temperature machines:** - Final sanitizing rinse must be 180°F or hotter - Measure water temperature at the manifold **Chemical sanitizing machines:** - Wash water 120°F or hotter - Rinse water 75°F to 120°F - Use the recommended sanitizer - Follow the manufacturers instructions ## Three-compartment Sink 1. **Wash** - Water temperature at least 110°F 2. **Rinse** - Water temperature at least 110°F 3. **Sanitize** - Hot water temperature of 171°F to 180°F or chemical solution of 50 ppm 4. **Air-dry** - Do not hand dry Never mix chemical sanitizers with washing water detergents. ## Measuring Sanitizer Strength A test kit that accurately measures the concentration of sanitizing solutions must be available. The strength of sanitizing solutions must be measured frequently during use. ## Food-Contact Surface A food-contact surface is: - A surface that food normally touches **or** - A surface where food might drain, drip, or splash into a food or onto a surface that normally touches food. ## Examples: - Utensils, cutting boards, slicers, countertops, storage bins, baking sheets, refrigerator shelves ## Cleaning Food-Contact Surfaces **Immersion** - Wash with detergent - Rinse thoroughly - Immerse in a properly prepared sanitizing solution **In-place sanitizing** - Spray solution ## Cleaning Non-Food Contact Surfaces - Non-food contact surfaces: - Exterior of refrigerator, stovetops, and refrigerator gaskets. - Wash with detergent and rinse but do not need to sanitize - Keep free of dirt, dust, and debris. ## Food-contact Surface or Not? An image shows a industrial mixing machine. Right or Wrong? This picture shows a food contact surface. An image shows a commercial meat slicer. Right or Wrong? This image shows a food contact surface. An image shows the exterior of a stainless steel refrigerator door. Right or Wrong? This image shows a non-food contact surface. ## Storing Cleaned and Sanitized Items - In clean, dry location - Not exposed to splash, dust, or other contamination - At least 6 inches above the floor - In a self-draining position - Covered or inverted ## Chemicals - Improperly stored chemicals can possibly contaminate food. - Store separate from food, equipment, utensils, linen, and single-service and single-use items. - If removed from their original package, label the container in which they are stored. ## Material Safety Data Sheet An image shows a person holding a yellow binder labeled "Material Safety Data Sheet". # Integrated Pest Management ## Exclusion - Deny pests access to: - Food - Shelter ## Insecticide Application - Leave the job to the professionals - Avoid contaminating food and equipment ## Sanitation - Keep areas clean and dry - Look for signs of rodents and cockroaches ## Pest Management - Inspect and label all deliveries. - Discard or return infested or expired products. - Clean up spills as soon as possible. ## Storage Areas - Keep storage areas well organized, accessible. - Store flour and similar products in sealable containers. ## Dumpsters, Trash, and Recycle Cans - Keep pads/area clean. - Keep lids closed. - Use trashcan liners. - Empty and clean trash frequently.