Applied Food and Sanitation PDF

 Providing Safe Food Objectives:  Recognize the importance of food safety  Understand how food becomes unsafe  Identify TCS food  Recognize the risk factors for foodborne illness  Understand important prevention measures for keeping...

 Providing Safe Food Objectives:  Recognize the importance of food safety  Understand how food becomes unsafe  Identify TCS food  Recognize the risk factors for foodborne illness  Understand important prevention measures for keeping food safe 1-2  Challenges to Food Safety 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 authorities  The outbreak is confirmed by laboratory analysis 1-3  Challenges to Food Safety Challenges include:  Time and money  Language and culture  Literacy and education  Pathogens  Unapproved suppliers  High-risk customers  Staff turnover 1-4  Costs of Foodborne Illness Costs of a foodborne illness to an operation: Loss of customers and sales Loss of reputation Negative media exposure Lowered staff morale 1-5  Costs of Foodborne Illness Costs of a foodborne illness to an operation: Lawsuits and legal fees Staff missing work Increased insurance premiums Staff retraining 1-6  How Foodborne Illnesses Occur Unsafe food is the result of contamination:  Biological  Chemical  Physical 1-7  Contaminants Biological contaminants:  Bacteria  Viruses  Parasites  Fungi 1-8  Contaminants Chemical contaminants:  Cleaners  Sanitizers  Polishes 1-9  Contaminants Physical hazards:  Metal shavings  Staples  Bandages  Glass  Dirt  Natural objects (e.g., fish bones in a fillet) 1-10  How Food Becomes Unsafe 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 1-11  How Food Becomes Unsafe Time-temperature abuse Cross-contamination Poor personal hygiene Poor cleaning and sanitizing 1-12  How Food Becomes Unsafe Time-temperature abuse:  When food has stayed too long at temperatures good for pathogen growth 1-13  How Food Becomes Unsafe Food has been time-temperature abused when:  It has not been held or stored at correct temperatures Pg 1.5 SSF 6e Pg 1.5 SSF 6e Pg 1.5 SSF 6e  It is not cooked or reheated enough to kill pathogens  It is not cooled correctly 1-14  How Food Becomes Unsafe Cross-contamination:  When pathogens are transferred from one surface or food to another Pg 1.5 SSF 6e 1-15  How Food Becomes Unsafe Cross-contamination can cause a foodborne illness when:  Contaminated ingredients are added to food that receives no further cooking  Ready-to-eat food touches contaminated Pg 1.5 SSF 6e surfaces  A food handler touches contaminated food and then touches ready-to-eat food  Contaminated cleaning cloths touch food-contact surfaces 1-16  How Food Becomes Unsafe Poor personal hygiene can cause a foodborne illness when food handlers:  Fail to wash their hands correctly after using the restroom Pg 1.5 SSF 6e  Cough or sneeze on food  Touch or scratch wounds and then touch food  Work while sick 1-17  How Food Becomes Unsafe Poor cleaning and sanitizing:  Equipment and utensils are not washed, rinsed, and sanitized between uses  Food contact surfaces are wiped clean instead of being washed rinsed, and sanitized Pg 1.5 SSF 6e  Wiping cloths are not stored in a sanitizer solution between uses  Sanitizer solution was not prepared correctly 1-18  Food Most Likely to Become Unsafe TCS food: 1-19  Food Most Likely to Become Unsafe TCS food: 1-20  Ready-to-Eat Food Ready-to-eat food is food that can be eaten without further:  Preparation  Washing  Cooking Ready-to-eat food includes:  Cooked food  Washed fruit and vegetables  Deli meat  Bakery items  Sugar, spices, and seasonings 1-21  Populations at High Risk for Foodborne Illnesses These people have a higher risk of getting a foodborne illness:  Elderly people  Preschool-age children  People with compromised immune systems 1-22  Keeping Food Safe Focus on these measures:  Controlling time and temperature  Preventing cross-contamination  Practicing personal hygiene  Purchasing from approved, reputable suppliers  Cleaning and sanitizing 1-23  Keeping Food Safe Training and monitoring:  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 1-24  Keeping Food Safe 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)  State and local regulatory authorities 1-25  You Can Prevent Contamination Objectives:  Biological, chemical, and physical contaminants and how to prevent them  How to prevent the deliberate contamination of food  How to respond to a foodborne-illness outbreak  Common food allergens and how to prevent reactions to them 2-2  How Contamination Happens Contaminants come from a variety of places:  Animals we use for food  Air, contaminated water, and dirt  People o Deliberately o Accidentally 2-3  How Contamination Happens People can contaminate food when:  They don’t wash their hands after using the restroom  They are in contact with a person who is sick  They sneeze or vomit onto food or food contact surfaces  They touch dirty food-contact surfaces and equipment and then touch food 2-4  Biological Contamination Microorganism:  Small, living organism that can be seen only with a microscope Pathogen:  Harmful microorganism  Make people sick when eaten or produce toxins that cause illness Toxin:  Poison 2-5  Biological Contamination Four types of pathogens can contaminate food and cause foodborne illness: Bacteria Viruses Parasites Fungi 2-6  Biological Contamination Common symptoms of foodborne illness:  Diarrhea  Vomiting  Fever  Nausea  Abdominal cramps  Jaundice (yellowing of skin and eyes) Onset times:  Depend on the type of foodborne illness  Can range from 30 minutes to six weeks 2-7  The “Big Six” Pathogens Food handlers diagnosed with illnesses from the “Big Six” pathogens cannot work in a foodservice operation while they are sick.  Shigella spp.  Salmonella Typhi  Nontyphoidal Salmonella (NTS)  Shiga toxin-producing Escherichia coli (STEC), also known as E. coli  Hepatitis A  Norovirus 2-8  Bacteria: Basic Characteristics Location:  Found almost everywhere Detection:  Cannot be seen, smelled, or tasted Growth:  Will grow rapidly if FAT TOM conditions are correct Prevention:  Control time and temperature 2-9  What Bacteria Need to Grow F Food A Acidity T Temperature T Time O Oxygen M Moisture 2-10  What Bacteria Need to Grow Food:  Most bacteria need nutrients to survive  TCS food supports the growth of bacteria better than other types of food F Food 2-11  What Bacteria Need to Grow Acidity:  Bacteria grow best in food that contains little or no acid A Acidity 2-12  What Bacteria Need to Grow Temperature:  Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C) o This range is known as the T temperature danger zone  Bacteria growth is limited when food is held above or below the temperature Temperature danger zone 2-13  What Bacteria Need to Grow Time:  Bacteria need time to grow  The more time bacteria spend in the temperature danger zone, T the greater chance they have to grow to unsafe levels. Time 2-14  What Bacteria Need to Grow Oxygen:  Some bacteria need oxygen to grow, while others grow when oxygen isn’t there O Oxygen 2-15  What Bacteria Need to Grow Moisture:  Bacteria grow well in food with high levels of moisture  aw = water activity; the amount of moisture M available in food for bacterial growth  aw scale ranges from 0.0 to 1.0 Moisture  Water has a water activity of 1.0 2-16  Control FAT TOM The conditions you can control:  Temperature o Keep TCS food out of the temperature danger zone  Time o Limit how long TCS food spends in the temperature danger zone 2-17  Major Bacteria That Cause Foodborne Illness The FDA has identified three types of bacteria that cause severe illness and are highly contagious:  Salmonella Typhi  Nontyphoidal Salmonella  Shigella spp.  Shiga toxin-producing Escherichia coli 2-18  Major Bacteria That Cause Foodborne Illness Bacteria: Salmonella Typhi (SAL-me-NEL-uh TI-fee) Source: People Food Linked with the Bacteria Prevention Measures Ready-to-eat food Exclude food handlers diagnosed with an Beverages illness caused by Salmonella Typhi from the operation Wash hands Cook food to minimum internal temperatures 2-19  Major Bacteria That Cause Foodborne Illness Bacteria: Nontyphoidal Salmonella (SAL-me-NEL-uh) Source: Farm animals, People Food Linked with the Bacteria Prevention Measures Poultry and eggs Cook poultry and eggs to minimum internal Meat temperatures Milk and dairy products Produce Prevent cross-contamination between poultry and ready-to-eat food Keep food handlers who are vomiting or have diarrhea and have been diagnosed with an illness from nontyphoidal Salmonella out of the operation 2-20  Major Bacteria That Cause Foodborne Illness Bacteria: Shigella spp. (shi-GEL-uh) Source: Human feces Food Linked with the Bacteria Prevention Measures Food easily contaminated by hands, such as Exclude food handlers who have diarrhea salads containing TCS food (potato, tuna, and have been diagnosed with an illness shrimp, macaroni, chicken) caused by Shigella spp. from the operation Exclude food handlers who have diarrhea from the operation Food that has made contact with Wash hands contaminated water, such as produce Control flies inside and outside the operation 2-21  Major Bacteria That Cause Foodborne Illness Bacteria: Shiga toxin-producing Escherichia coli (ess-chur-EE-kee-UH-KO-LI), also known as E. coli Source: Intestines of cattle; infected people Food Linked with the Bacteria Prevention Measures Ground beef (raw and undercooked) Exclude food handlers who have diarrhea Contaminated produce and have been diagnosed with a disease from the bacteria Cook food, especially ground beef, to minimum internal temperatures Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw meat and ready-to-eat food 2-22  Viruses: Basic Characteristics Location:  Carried by human beings and animals o Require a living host to grow o Do not grow in food o Can be transferred through food and remain infectious in food Sources:  Food, water, or any contaminated surface  Typically occur through fecal-oral routes 2-23  Viruses: Basic Characteristics 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 2-24  Major Viruses that Cause Foodborne Illnesses The FDA has identified two viruses that are highly contagious and can cause severe illness:  Hepatitis A  Norovirus Food handlers diagnosed with an illness from hepatitis A or Norovirus must not work in an operation while they are sick. 2-25  Major Viruses That Cause Foodborne Illness Virus: Hepatitis A (HEP-a-TI-tiss) Source: Human feces Food Linked with the Virus Prevention Measures Ready-to-eat food Exclude staff who have been diagnosed with Shellfish from contaminated water hepatitis A from the operation. Exclude staff who have jaundice for seven days or less from the operation. Wash hands. Avoid bare-hand contact with ready-to-eat food. Purchase shellfish from approved, reputable suppliers. 2-26  Major Viruses That Cause Foodborne Illness Virus: Norovirus (NOR-o-VI-rus) Source: Human feces Food Linked with the Virus Prevention Measures Ready-to-eat food Exclude staff who are vomiting or have diarrhea and Shellfish from contaminated water have been diagnosed with Norovirus from the operation. Wash hands. Avoid bare-hand contact with ready-to-eat food. Purchase shellfish from approved, reputable suppliers. 2-27  Parasites: Basic characteristics Location:  Require a host to live and reproduce Source:  Seafood, wild game, and food processed with contaminated water, such as produce 2-28  Parasites: Basic characteristics Prevention:  Purchase food from approved, reputable suppliers  Cook food to required minimum internal temperatures  Fish that will be served raw or undercooked, must be frozen correctly by the manufacturer 2-29  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  Purchase mushrooms from approved, reputable suppliers 2-30  Biological Toxins Origin:  Naturally occur in certain plants, mushrooms, and seafood Seafood toxins:  Produced by pathogens found on certain fish o Tuna, bonito, mahimahi o Histamine produced when fish is time- temperature abused  Occur in certain fish that eat smaller fish that have consumed the toxin o Barracuda, snapper, grouper, amberjack o Ciguatera toxin is an example 2-31  Biological Toxins Illness:  Symptoms and onset times vary with illness  People will experience illness within minutes General symptoms:  Diarrhea or vomiting  Neurological symptoms o Tingling in extremities o Reversal of hot and cold sensations  Flushing of the face and/or hives  Difficulty breathing  Heart palpitations 2-32  Chemical Contaminants Sources:  Certain types of kitchenware and equipment (items made from pewter, copper, zinc, and some types of painted pottery)  Cleaners, sanitizers, polishes, machine lubricants, and pesticides  Deodorizers, first-aid products, and health and beauty products (hand lotions, hairsprays, etc.) 2-33  Chemical Contaminants Symptoms:  Vary depending on chemical consumed  Most illnesses occur within minutes  Vomiting and diarrhea are typical 2-34  Chemical Contaminants Prevention:  Only use chemicals approved for use in foodservice operations  Purchase chemicals from approved, reputable suppliers  Store chemicals away from prep areas, food-storage areas, and service areas. o Chemicals must be separated from food and food-contact surfaces by spacing and partitioning  Chemicals must NEVER be stored above food or food-contact surfaces  Use chemicals for their intended use and follow manufacturer’s directions 2-35  Chemical Contaminants Prevention:  Only handle food with equipment and utensils approved for foodservice use  Make sure the manufacturer’s labels on original chemical containers are readable  Keep MSDS current, and make sure they are accessible to staff at all times  Follow the manufacturer’s directions and local regulatory requirements when throwing out chemicals 2-36  Physical Contaminants Sources:  Common objects that get into food o Metal shavings from cans o Wood o Fingernails o Staples o Bandages o Glass o Jewelry o Dirt  Naturally occurring objects such as fruit pits and bones 2-37  Physical Contaminants Symptoms:  Mild to fatal injuries are possible  Cuts, dental damage, and choking  Bleeding and pain Prevention:  Purchase food from approved, reputable suppliers  Closely inspect food received  Take steps to prevent physical contamination, including practicing good personal hygiene 2-38  Deliberate Contamination of Food Groups who may attempt to contaminate food:  Terrorists or activists  Disgruntled current or former staff  Vendors  Competitors FDA defense tool:  A.L.E.R.T. 2-39  Deliberate Contamination of Food 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 2-40  Responding to a Foodborne-Illness Outbreak  Gather information  Notify authorities  Segregate product  Document information  Identify staff  Cooperate with authorities  Review procedures 2-41  Responding to a Foodborne-Illness Outbreak  Gather information o Ask the person for general contact information o Ask the person to identify the food eaten o Ask for a description of symptoms o Ask when the person first got sick  Notify authorities o Contact the local regulatory authority if an outbreak is suspected 2-42  Responding to a Foodborne-Illness Outbreak  Segregate product o Set the suspected product aside if any remains o Include a label with “Do Not Use” and “Do Not Discard” on it  Document the information o Log information about suspected product o Include a product description, product date, lot number, sell-by date, and pack size 2-43  Responding to a Foodborne-Illness Outbreak  Identify staff o Keep a list of food handlers scheduled at time of incident o Interview staff immediately  Cooperate with authorities o Provide appropriate documentation  Review procedures o Determine if standards are being met o Identify if standards are not working 2-44  Food Allergens Food allergen:  A protein in a food or ingredient some people are sensitive to  These proteins occur naturally  When an enough of an allergen is eaten, an allergic reaction can occur 2-45  Food Allergens Allergy symptoms:  Nausea  Wheezing or shortness of breath  Hives or itchy rashes  Swelling in various parts of the body, including the face, eyes, hands, or feet  Vomiting and/or diarrhea  Abdominal pain Allergic reactions:  Symptoms can become serious quickly  A severe reaction, called anaphylaxis, can lead to death 2-46  Food Allergens The Big Eight food allergens:  Milk  Eggs  Soy  Fish  Tree nuts, such as almonds, walnuts, and pecans  Peanuts  Crustacean shellfish, including lobster, shrimp, and crab  Wheat 2-47  Food Allergens Know How To Read Food Labels  Check food labels for allergens 2-48  Prevent Allergic Reactions Service staff:  Describe menu items to guests, identify any allergens in the item  Suggest menu items without the allergen  Clearly identify the guest’s order for kitchen and service staff  Deliver food separately to prevent cross-contact 2-49  Prevent Allergic Reactions Kitchen staff:  Avoid cross-contact o Do NOT cook different types of food in the same fryer oil o Do NOT put food on surfaces that have touched allergens 2-50  Prevent Allergic Reactions Kitchen staff:  Avoid cross-contact o Check recipes and ingredient labels o Wash, rinse, and sanitize cookware, utensils, and equipment before preparing an allergen special order o Make sure the allergen doesn’t touch anything for customers with food allergies (food, beverages, utensils, etc.) o Wash your hands and change gloves before prepping food o Label food packaged on-site for retail use 2-51  The Safe Food Handler Objectives:  Avoiding personal behaviors that can contaminate food  Washing and caring for hands  Dressing for work and handling wok clothes  Limiting where staff can eat, drink, smoke, and chew gum or tobacco  Preventing staff who may be carrying pathogens from working with or around food, or from working in the operation 3-2  How Food Handlers Can Contaminate Food 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 3-3  How Food Handlers Can Contaminate Food Actions that can contaminate food: A. Scratching the scalp B. Running fingers through hair C. Wiping or touching the nose D. Rubbing an ear E. Touching a pimple or infected wound F. Wearing a dirty uniform G. Coughing or sneezing into the hand H. Spitting in the operation 3-4  Managing a Personal Hygiene Program Managers must focus on the following:  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 3-5  Handwashing How to wash hands (should take at least 20 seconds): 1. Wet hands and arms. Use 2. Apply soap. Apply running water as hot as you 3. Scrub hands and arms enough to build up a can comfortably stand. It vigorously. Scrub them good lather. should be at least for 10 to 15 seconds. 100°F(38°C). Clean under fingernails and between fingers. 4. Rinse hands and arms 5. Dry hands and arms. Use a thoroughly. Use running single-use paper towel or hand warm water. dryer. Consider using a paper towel to turn off the faucet and open the restroom door. 3-6  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 the hair, face, or body  Sneezing, coughing, or using a tissue  Eating, drinking, smoking, or chewing gum or tobacco  Handling chemicals that might affect food safety 3-7  When to Wash Hands Food handlers must wash their hands after:  Taking out 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 3-8  Hand Antiseptics Hand antiseptics:  Liquids or gels used to lower the number of pathogens on skin  Must comply with the CFR and FDA 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 3-9  Hand Care Requirements for food handlers: Keep fingernails Do NOT wear Do NOT wear short and clean false nails nail polish 3-10  Infected Wounds or Cuts 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, (e.g. bandage or finger cot) and then 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 3-11  Single-Use Gloves Single-use gloves:  Should be used when handling ready-to-eat food o Except when washing produce o Except when handling ready-to-eat ingredients for a dish that will be cooked  Must NEVER be used in place of handwashing  Must NEVER be washed and reused  Must fit correctly 3-12  Single-Use Gloves How to use gloves:  Wash and dry 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 3-13  Single-Use Gloves 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 3-14  Bare-Hand Contact with Ready-to-Eat Food Bare-hand contact with ready-to-eat food must be avoided if:  The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry o The dish will be cooked to at least 145˚F (63˚C)  The food is an ingredient in a dish containing raw meat, seafood, or poultry o The dish will be cooked to the required minimum internal temperature of the raw item(s)  NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population 3-15  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 3-16  Eating, Drinking, Smoking, and Chewing Gum or Tobacco Food handlers must not:  Eat, drink, smoke, or chew gum or tobacco When:  Prepping or serving food  Working in prep areas  Working in areas used to clean utensils and equipment 3-17  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  Exclude 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 3-18  Handling Staff Illnesses 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 these requirements Have had no symptoms for at least 24 hours Have a written release from a medical practitioner 3-19  Handling Staff Illnesses If: The food handler has jaundice. Then: Report the food handler to the regulatory authority Exclude food handlers from the operation if they have had jaundice for 7 days or less Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work 3-20  Handling Staff Illnesses 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 3-21  Handling Staff Illnesses 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 3-22  The Flow of Food Objectives:  How to prevent cross-contamination  How to prevent time-temperature abuse  How to use the correct kinds of thermometers to take temperatures 4-2  The Flow of Food To keep food safe throughout the flow of food:  Prevent cross-contamination  Prevent time-temperature abuse 4-3  Preventing Cross-Contamination Separate equipment:  Use separate equipment for each type of food Clean and sanitize:  Clean and sanitize all work surfaces, equipment, and utensils after each task 4-4  Preventing Cross-Contamination Prep food at different times:  Prepare raw meat, fish, and poultry at different times than ready-to-eat food (when using the same prep table) Buy prepared food:  Buy food items that don’t require much prepping or handling 4-5  Preventing Time-Temperature Abuse Time-temperature control:  Food held in the range of 41˚F and 135˚F (5˚C and 57˚C) has been time-temperature abused  Food has been time-temperature abused whenever it is handled in the following ways o Cooked to the wrong internal temperature o Held at the wrong temperature o Cooked or reheated incorrectly 4-6  Preventing Time-Temperature Abuse 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 4-7  Monitoring Time and Temperature Bimetallic stemmed thermometer 4-8  Monitoring Time and Temperature Thermocouples and thermistors:  Measure temperature through a metal probe  Display temperatures digitally  Come with interchangeable probes o Immersion probe o Surface probe o Penetration probe o Air probe  Have a sensing area on the tip of their probe 4-9  Monitoring Time and Temperature 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 manufacturers’ guidelines 4-10  Monitoring Time and Temperature 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 where temperature readings cannot be continuously observed 4-11  General Thermometer Guidelines When using thermometers:  Wash, rinse, sanitize, and air-dry thermometers before and after using them  Calibrate them before each shift to ensure accuracy  Make sure thermometers used to measure the temperature of food are accurate to +/- 2˚F or +/- 1˚C  Only use glass thermometers if they are enclosed in a shatterproof casing 4-12  General Thermometer Guidelines When using thermometers:  Insert the thermometer stem or probe into 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 4-13  The Flow of Food: Purchasing, Receiving, and Storage Objectives:  Purchase food from approved, reputable suppliers  Use criteria to accept or reject food during receiving  Label and date food  Store food and nonfood items to prevent time-temperature abuse and contamination 5-2  General Purchasing and Receiving Principles Purchase food from approved, reputable suppliers:  Have been inspected  Meet all applicable local, state, and federal laws Arrange deliveries so they arrive:  When staff has enough time to do inspections  When they can be correctly received 5-3  General Purchasing and Receiving Principles Receiving principles:  Make specific staff responsible for receiving o Train them to follow food safety guidelines o Provide them with the correct tools  Have enough trained staff available to receive food promptly o Inspect delivery trucks for signs of contamination o Visually check food items and check temperatures  Store items promptly after receiving 5-4  Receiving and Inspecting Key drop deliveries:  Supplier is given after-hour access to the operation to make deliveries  Deliveries must meet the following criteria o Be inspected upon arrival at the operation o Be from an approved source o Have been placed in the correct storage location to maintain the required temperature o Have been protected from contamination in storage o Is NOT contaminated o Is honestly presented 5-5  Receiving and Inspecting Rejecting deliveries:  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 rejected item to the delivery person  Log the incident on the invoice or receiving document 5-6  Receiving and Inspecting 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, linens, and single-use items  Label the item in a way that will prevent it from being placed back 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 5-7  Receiving and Inspecting Checking the temperature of meat, poultry, and fish:  Insert the thermometer stem or probe into the thickest part of the food (usually the center) 5-8  Receiving and Inspecting Checking the temperature of ROP Food (MAP, vacuum-packed, and sous vide food):  Insert the thermometer stem or probe between two packages  As an alternative, fold packaging around the thermometer stem or probe 5-9  Receiving and Inspecting Checking the temperature of other packaged food:  Open the package and insert the thermometer stem or probe into the food 5-10  Receiving and Inspecting Temperature criteria for deliveries:  Cold TCS food: Receive at 41˚F (5˚C) or lower, unless otherwise specified  Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45˚F (7˚C) and an internal temperature no greater than 50˚F (10˚C) o Once received, the shellfish must be cooled to 41˚F (5˚C) or lower in four hours  Shucked shellfish: Receive at 45˚F (7˚C) or lower o Cool the shellfish to 41˚F (5˚F) or lower in four hours 5-11  Receiving and Inspecting Temperature criteria for deliveries:  Shell eggs: Receive at an air temperature of 45˚F (7˚C) or lower  Milk: Receive at 45˚F (7˚C) or lower o Cool the milk to 41˚F (5˚C) or lower in four hours  Hot TCS food: Receive at 135˚F (57˚C) or higher  Frozen food: Receive frozen solid 5-12  Receiving and Inspecting Temperature criteria for deliveries:  Reject frozen food if there is evidence of thawing and refreezing o Fluids or water stains in case bottoms or on packaging o Ice crystals or frozen liquids on the food or packaging 5-13  Receiving and Inspecting Reject packaged items with:  Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents  Bloating or leaking (ROP food)  Broken cartons or seals  Dirty and discolored packaging  Leaks, dampness, or water stains  Signs of pests or pest damage  Expired use-by/expiration dates  Evidence of tampering 5-14  Receiving and Inspecting Required documents:  Shellfish must be received with shellstock identification tags o Tags indicate when and where the shellfish were harvested o Must be kept on file for 90 days from the date the last shellfish was used from its delivery container 5-15  Receiving and Inspecting Required documents:  Fish that will be eaten raw or partially cooked o Documentation must show the fish was correctly frozen before being received o Keep documents for 90 days from the sale of the fish  Farm raised fish o Must have documentation stating the fish was raised to FDA standards o Keep documents for 90 days from the sale of the fish 5-16  Receiving and Inspecting Assessing food quality:  Appearance: Reject food that is moldy or has an abnormal color  Texture: Reject meat, fish, or poultry if o It is slimy, sticky, or dry o It has soft flesh that leaves an imprint when touched  Odor: Reject food with an abnormal or unpleasant odor 5-17  Storage Labeling food for use on-site:  All items not in their original containers must be labeled  Food labels should include the common name of the food or a statement that clearly and accurately identifies it  It is not necessary to label food if it clearly will not be mistaken for another item 5-18  Storage Labeling food packaged on-site for retail sale:  Common name of the food or a statement clearly identifying it  Quantity of the food  If the item contains two or more ingredients, list the ingredients and sub ingredients in descending order by weight  List of artificial colors and flavors in the food, including chemical preservatives  Name and place of business of the manufacturer, packer, or distributor  Source of each major food allergen contained in the food 5-19  Storage Date marking:  Ready-to-eat TCS food must be marked if held for longer than 24 hours o Date mark must indicate when the food must be sold, eaten, or thrown out 5-20  Storage Date marking:  Ready-to-eat TCS food can be stored for only seven days if it is held at 41˚F (5˚C) or lower o The count begins on the day that the food was prepared or a commercial container was opened o For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label o Some operations write the day or date the food was prepared on the label. Others write the use-by day or date on the label. 5-21  Storage Date marking: If:  A commercially processed food has a use-by date that is less than seven days from the date the container was opened Then:  The container should be marked with this use-by date as long as the date is based on food safety 5-22  Storage Date marking:  When combining food in a dish with different use-by dates, the discard date of the dish should be based on the earliest prepared food  Consider a shrimp and sausage jambalaya prepared on December 4 o The shrimp has a use-by date of December 8 o The sausage has a use-by date of December 10 o The use-by date of the jambalaya is December 8 5-23  Storage 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 5-24  Storage Temperatures:  Do NOT overload coolers or freezers o Prevents airflow o Makes unit work harder  Frequent opening of the cooler lets warm air inside, which can affect food safety  Use open shelving o Lining shelving restricts circulation  Monitor food temperatures regularly o Randomly sample food temperatures 5-25  Storage Rotate food to use the oldest inventory first:  One way to rotate products is to follow FIFO 1. Identify the food item’s use-by or expiration date 2. Store items with the earliest use-by or expiration dates in front of items with later dates 3. Once shelved, use those items stored in front first 4. Throw out food that has passed its manufacturer’s use-by or expiration date 5-26  Storage Preventing cross-contamination:  Store all items in designated storage areas o Store items away from walls and at least six inches (15 centimeters) off the floor o Store single-use items (e.g., sleeve of single-use cups, single-use gloves) in original packaging 5-27  Storage Preventing cross-contamination:  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 5-29  Storage Preventing cross-contamination:  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 washable laundry bags 5-30  Storage Preventing cross-contamination:  Wrap or cover food  Store raw meat, poultry, and seafood separately from ready-to-eat food o If this is not possible, store ready-to-eat food above raw meat, poultry, and seafood o This will prevent juices from raw food from dripping onto ready-to-eat food 5-31  Storage 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 temperature of each food 5-32  Storage Food should be stored in a clean, dry location away from dust and other contaminants:  To prevent contamination, NEVER store food in these areas o Locker rooms or dressing rooms o Restrooms or garbage rooms o Mechanical rooms o Under unshielded sewer lines or leaking water lines o Under stairwells 5-33  General Preparation Practices Objectives:  Prevent cross-contamination and time-temperature abuse  Thaw food correctly  Cook food to a minimum internal temperature  Cool and reheat food to the correct temperature in the correct amount of time 6-2  General Preparation Practices When prepping food:  Only remove as much food from the cooler as you can prep in a short period of time o This limits time-temperature abuse  Return prepped food to the cooler or cook it as quickly as possible  Make sure workstations, cutting boards, and utensils are clean and sanitized 6-3  General Preparation Practices Food and color additives:  Only use additives approved by your local regulatory authority  NEVER use more additives than are allowed by law  NEVER use additives to alter the appearance of food  Do NOT sell produce treated with sulfites before it was received in the operation  NEVER add sulfites to produce that will be eaten raw 6-4  General Preparation Practices Present food honestly:  Do NOT use the following to misrepresent the appearance of food o Food additives or color additive o Colored overwraps o Lights  Food not presented honestly must be thrown out 6-5  General Preparation Practices Corrective actions:  Food must be thrown out in the following situations o When it is handled by staff who have been restricted or excluded from the operation due to illness o When it is contaminated by hands or bodily fluids from the nose or mouth o When it has exceeded the time and temperature requirements designed to keep food safe 6-6  Thawing Four methods for thawing food: 1. Thaw food in a cooler, keeping its temperature at 41˚F (5˚C) or lower 2. Submerge food under running water at 70˚F (21˚C) or lower o Never let the temperature of the food go above 41˚F (5˚C) for longer than four hours 3. Thaw food in a microwave, only if cooked immediately after thawing 4. Thaw as part of the cooking process 6-7  Thawing ROP Fish  Frozen fish received in ROP packaging must be thawed carefully.  If the label states that the product must remain frozen until use, then remove fish from packaging: o Before thawing under refrigeration. o Before or immediately after thawing under running water. 6-8  Prepping Specific Food Produce:  Make sure produce does not touch surfaces exposed to raw meat, seafood, or poultry  Wash it thoroughly under running water before o Cutting o Cooking o Combining with other ingredients 6-9  Prepping Specific Food Produce:  Produce can be washed in water containing ozone to sanitize it o Check with your local regulatory authority  When soaking or storing produce in standing water or an ice-water slurry, do NOT mix o Different items o Multiple batches of the same item 6-10  Prepping Specific Food Produce:  Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41˚F (5˚C) or lower  Do NOT serve raw seed sprouts if primarily serving a high-risk population 6-11  Prepping Specific Food Eggs and egg mixtures:  Handle pooled eggs (if allowed) with care o Cook promptly after mixing or store at 41˚F (5˚C) or lower o Clean and sanitize containers between batches  Consider using pasteurized shell eggs or egg products when prepping dishes that need little or no cooking 6-12  Prepping Specific Food Eggs for high-risk populations:  Use pasteurized shell eggs if eggs will be pooled  Use pasteurized eggs or egg products when serving raw or undercooked dishes o Unpasteurized shell eggs can be used if the dish will be cooked all the way through (i.e. omelets, cakes) 6-13  Prepping Specific Food Salads containing TCS food:  Make sure leftover TCS ingredients (i.e. pasta, chicken, potatoes) have been handled safely by ensuring that they were o Cooked, held, and cooled correctly o Stored for less than seven days at 41˚F (5˚C) or lower 6-14  Prepping Specific Food Ice:  NEVER use ice as 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, seafood, or poultry 6-15  Prepping Specific Food Ice:  Store ice scoops outside ice machines in a clean, protected location  NEVER use a glass to scoop ice or touch ice with hands 6-16  Preparation Practices That Have Special Requirements 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 6-17  Preparation Practices You need a variance if prepping food in these ways:  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) 6-18  Cooking Food When cooking TCS food, the internal portion must:  Reach the required minimum internal temperature  Hold that temperature for a specific amount of time 6-19  Cooking Food When checking temperatures:  Pick a thermometer with a probe that is the correct size for the food  Check the temperature in the thickest part of the food o Take at least two readings in different locations 6-20  Cooking Requirements for Specific Food Minimum internal cooking temperature: 165˚F (74˚C) for 15 seconds  Poultry—whole or ground chicken, turkey or duck  Stuffing made with fish, meat, or poultry  Stuffed meat, seafood, poultry, or pasta  Dishes that include previously cooked, TCS ingredients 6-21  Cooking Requirements for Specific Food Minimum internal cooking temperature: 155˚F (68˚C) for 15 seconds  Ground meat—beef, pork, and other meat  Injected meat—including brined ham and flavor-injected roasts  Mechanically tenderized meat  Ratites including ostrich and emu  Ground seafood—including chopped or minced seafood  Shell eggs that will be hot-held for service 6-22  Cooking Requirements for Specific Food Minimum internal cooking temperature: 145˚F (63˚C) for 15 seconds  Seafood—including fish, shellfish, and crustaceans  Steaks/chops of pork, beef, veal, and lamb  Commercially raised game  Shell eggs that will be served immediately 6-23  Cooking Requirements for Specific Food Minimum internal cooking temperature: 145˚F (63˚C) for four minutes  Roasts of pork, beef, veal, and lamb  Alternate cooking times/temperatures o 130˚F (54˚C) 112 minutes o 131˚F (55˚C) 89 minutes o 133˚F (56˚C) 56 minutes o 135˚F (57˚C) 36 minutes o 136˚F (58˚C) 28 minutes o 138˚F (59˚C) 18 minutes o 140˚F (60˚C) 12 minutes o 142˚F (61˚C) 8 minutes o 144˚F (62˚C) 5 minutes 6-24  Cooking Requirements for Specific Food Minimum internal cooking temperature: 135˚F (57˚C)  Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service 6-25  Cooking TCS Food in a Microwave Minimum internal cooking temperature: 165˚F (74˚C)  Meat  Seafood  Poultry  Eggs 6-26  Cooking TCS Food in a Microwave Guidelines for microwave cooking:  Cover food to prevent the surface from drying out  Rotate or stir it halfway through cooking so heat reaches the food more evenly  Let it stand for at least two minutes after cooking to let the food temperature even out  Check the temperature in at least two places to make sure the food is cooked through 6-27  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 6-28  Consumer Advisories If your menu includes raw or undercooked TCS items, you must:  Note it on the menu next to the items o Asterisk the item o Place a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredients  Advise customers who order this food of the increased risk of foodborne illness o Post a notice in the menu o Provide this information using brochures, table tents, or signs 6-29  Consumer Advisories The FDA advises against offering these items on a children’s menu if they are raw or undercooked:  Meat  Poultry  Seafood  Eggs 6-30  Operations That Mainly Serve High-Risk Populations NEVER serve:  Raw seed sprouts  Raw or undercooked eggs, meat, or seafood o Over-easy eggs o Raw oysters on the half shell o Rare hamburgers 6-31  Cooling Food Cooling requirements: 6-32  Cooling Food If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in less than two hours:  Use the remaining time to cool it to 41˚F (5˚C) or lower  The total cooling time cannot be longer than six hours Example:  If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in one hour  Then you have five hours to get the food to 41˚F (5˚C) or lower 6-33  Methods for Cooling Food Before cooling food, start by reducing its size:  Cut larger items into smaller pieces  Divide large containers of food into smaller containers or shallow pans 6-34  Methods for Cooling Food Methods for cooling food safely and quickly:  Place food in an ice-water bath  Stir it with an ice paddle  Place it in a blast chiller 6-35  Storing Food for Further Cooling When storing food for further cooling:  Loosely cover food containers before storing them  Food can be left uncovered if protected from contamination o Storing uncovered containers above other food, especially raw seafood, meat, and poultry, will help prevent cross-contamination 6-36  Reheating Food Food reheated for immediate service:  Can be reheated to any temperature if it was cooked and cooled correctly Food reheated for hot-holding:  Must be reheated to an internal temperature of 165˚F (74˚C) for 15 seconds within two hours  Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135˚F (57˚C) 6-37  Service Objectives: Holding hot food Holding cold food Using time as a method of control for food Preventing contamination in self-service areas and when serving food to customers 7-2  Guidelines for Holding Food Food covers and sneeze guards:  Cover food and install sneeze guards to protect food from contaminants o Covers protect food from contamination and help maintain food temperatures 7-3  Guidelines for Holding Food Temperature:  Hold TCS food at the correct temperature o Hot food: 135˚F (57˚C) or higher o Cold food: 41˚F (5˚C) or lower  Check temperatures at least every four hours o Throw out food not at 41˚F (5˚C) or lower o Check temperatures every two hours to leave time for corrective action 7-4  Guidelines for Holding Food Temperature:  NEVER use hot-holding equipment to reheat food unless it’s designed for it o Reheat food correctly, and then move it into a holding unit 7-5  Holding Food Without Temperature Control 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 refrigeration  It does not exceed 70˚F (21˚C) during service o Throw out food that exceeds this temperature  It has a label specifying: o Time it was removed from refrigeration o Time it must be thrown out  It is sold, served, or thrown out within six hours 7-6  Holding Food Without Temperature Control 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 7-7  Kitchen Staff Guidelines Prevent contamination when serving food:  Wear single-use gloves whenever handling ready-to-eat food o As and alternative use spatulas, tongs, deli sheets, or other utensils  Use clean and sanitized utensils for serving o Use separate utensils for each food o Clean and sanitize utensils after each task o At minimum, clean and sanitize them at least once every four hours 7-8  Kitchen Staff Guidelines for Serving Food Prevent contamination when serving food:  Store serving utensils correctly between uses o On a clean and sanitized food-contact surface o In the food with the handle extended above the container rim 7-9  Service Staff Guidelines for Serving Food Handling dishes and glassware: Correct Incorrect 7-10  Preset Tableware If you preset tableware:  Prevent it from being contaminated o Wrap or cover the items Table settings do not need to be wrapped or covered if extra settings:  Are removed when guests are seated  Are cleaned and sanitized after guests have left 7-11  Refilling Returnable Take-Home Containers for Food  Some jurisdictions allow the refilling of take-home food containers.  Take-home food containers must be: o Designed to be reused o Provided to the customer by the operation o Cleaned and sanitized correctly 7-12  Refilling Returnable Take-Home Containers for Beverages  Some jurisdictions allow the refilling of take-home beverage containers.  These can be refilled for the same customer with non-TCS food. The container must be: o Able to be effectively cleaned at home and at the operation o Rinsed with fresh, pressurized hot water before refilling o Refilled using a process that prevents contamination 7-13  Re-serving Food NEVER re-serve:  Food returned by one customer to another customer  Uncovered condiments  Uneaten bread  Plate garnishes Generally, only unopened, prepackaged food in good condition can be re-served:  Condiment packets  Wrapped crackers or breadsticks 7-14  Self-Service Areas Prevent time-temperature abuse and contamination:  Use sneeze guards o Must be located 14" (36cm) above the counter o Must extend 7" (18cm) beyond the food  Identify all food items o Label food o Place salad dressing names on ladle handles 7-15  Self-Service Areas Prevent time-temperature abuse and contamination:  Keep hot food at 135˚F (57˚C) or higher  Keep cold food at 41˚F (5˚C) 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 7-16  Self-Service Areas Prevent time-temperature abuse and contamination:  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 7-17  Labeling Bulk Food in Self-Service Areas When labeling bulk food in self-service areas:  Make sure the label is in plain view of the customer  Include the manufacturer or processor label provided with the food o As an alternative, provide the information using a card, sign, or other labeling method 7-18  Labeling Bulk Food in Self-Service Areas A label is not needed for bulk unpackaged food, such as bakery products, if:  The product makes no claim regarding health or nutrient content  No laws requiring labeling exist  The food is manufactured or prepared on the premises  The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person 7-19  Off-Site Service 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 7-20  Off-Site Service When delivering food off-site:  Make sure the service site has the correct utilities o Safe water for cooking, dishwashing, and handwashing o Garbage containers stored away from food-prep, storage, and serving areas  Store raw meat, poultry, and seafood, and ready-to-eat items separately 7-21  Vending Machines To keep vended food safe:  Check product shelf life daily o Refrigerated food prepped on-site and not sold in seven days must be thrown out  Keep TCS 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 7-22  Service Objectives:  Food safety management systems  Active managerial control  Hazard Analysis Critical Control point (HACCP) 8-2  Food Safety Management Systems Food safety management system:  Group of practices and procedures intended to prevent foodborne illness  Actively controls risks and hazards throughout the flow of food 8-3  Food Safety Programs These are the foundation of a food safety management system: Personal hygiene program Food safety training program Supplier selection and Quality control and specification program assurance program 8-4  Food Safety Programs These are the foundation of a food safety management system: Cleaning and Standard operating sanitation program procedures (SOPs) Facility design and equipment Pest control program maintenance program 8-5  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 8-6  Active Managerial Control 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 control:  Monitoring critical activities in the operation  Taking the necessary corrective action when required  Verifying that the actions taken control the risks factors 8-7  Active Managerial Control The FDA provides recommendations for controlling the common risk factors for foodborne illness:  Demonstration of knowledge  Staff health controls  Controlling hands as a vehicle of contamination  Time and temperature parameters for controlling pathogens  Consumer advisories 8-8  HACCP The HACCP approach:  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 reduced to safe levels 8-9  HACCP To be effective, a HACCP system must be based on a written plan:  It must be specific to each facility’s menu, customers, equipment, processes, and operations  A plan that works for one operation may not work for another 8-10  The 7 HACCP Principles 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 8-11  The 7 HACCP Principles Principle 1: Conduct a hazard analysis  Identify potential hazards in the food served by looking at how it is processed  Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical contaminants 8-12  The 7 HACCP Principles Principle 2: Determine critical control points (CCPs)  Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPs  Depending on the process, there may be more than one CCP 8-13  The 7 HACCP Principles Principle 3: Establish critical limits Critical  For each CCP, establish minimum or Limit maximum limits  These limits must be met to o Prevent or eliminate the hazard o Reduce it to a safe level 8-14  The 7 HACCP Principles Principle 4: Establish monitoring procedures  Determine the best way to check critical limits o Make sure they are consistently met  Identify who will monitor them and how often 8-15  The 7 HACCP Principles Principle 5: Identify corrective actions  Identify steps that must be taken when a critical limit is not met  Determine these steps in advance 8-16  The 7 HACCP Principles Principle 6: Verify that the system works  Determine if the plan is working as intended  Evaluate the plan on a regular basis using o Monitoring charts o Records o Hazard analysis  Determine if your plan prevents, reduces, or eliminates identified hazards 8-17  The 7 HACCP Principles Principle 7: Establish procedures for record keeping and documentation Keep records for these actions:  Monitoring activities  Corrective actions  Validating equipment (checking for good working condition)  Working with suppliers (invoices, specifications, etc.) 8-18  HACCP These specialized processing methods require a variance and may require a HACCP plan:  Smoking food as a method to preserve it (but not to enhance flavor)  Using food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety  Curing food  Custom-processing animals 8-19  HACCP These specialized processing methods require a variance and may require a HACCP plan:  Packaging food using ROP methods including o MAP o Vacuum-packed o Sous vide  Treating (e.g. pasteurizing) juice on-site and packaging it for later sale  Sprouting seeds or beans 8-20  Safe Facilities and Pest Management Objectives:  Pick materials and equipment that are safe for use in foodservice operations  Install and maintain equipment  Avoid food safety hazards caused by utilities  Maintain your facility  Handle emergencies  Prevent and control pests 9-2  Interior Requirements for a Safe Operation Floors, walls, and ceilings:  Materials must be smooth and durable for easier cleaning  Must be regularly maintained 9-3  Equipment Selection 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 9-4  Installing and Maintaining Equipment Floor-mounted equipment must be either:  Mounted on legs at least six inches (15 centimeters) high  Sealed to a masonry base 9-5  Installing and Maintaining Equipment Tabletop equipment should be either:  Mounted on legs at least four inches (10 centimeters) high  Sealed to the countertop 9-6  Installing and Maintaining Equipment Once equipment has been installed:  It must be maintained regularly  Only qualified people should maintain it  Set up a maintenance schedule with your supplier or manufacturer  Check equipment regularly to make sure it is working correctly 9-7  Dishwashing Machines Dishwashers must be installed:  So they are reachable and conveniently located  In a way that keeps utensils, equipment, and other food-contact services from becoming contaminated  Following manufacturer’s instructions 9-8  Dishwashing Machines When selecting dishwashers make sure:  The detergents and sanitizers used are approved by the local regulatory authority  They have the ability to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration  Information about the correct settings is posted on the machine 9-9  Three-Compartment Sinks Purchase sinks large enough to accommodate large equipment and utensils. 9-10  Handwashing Stations Handwashing stations must be conveniently located and are required in:  Restrooms or directly next to them  Food-prep areas  Service areas  Dishwashing areas Handwashing sinks must be used only for handwashing. 9-11  Handwashing Stations Handwashing stations must have: Hot and cold Soap A way to running water dry hands Garbage container Signage 9-12  Water and Plumbing Acceptable sources of drinkable water:  Approved public water mains  Regularly tested and maintained private sources  Closed, portable water containers  Water transport vehicles 9-13  Water and Plumbing Cross-connection:  Physical link between safe water and dirty water from o Drains o Sewers o Other wastewater sources 9-14  Water and Plumbing Backflow:  Reverse flow of contaminants through a cross-connection into the drinkable water supply Backsiphonage:  A vacuum created in the plumbing system that sucks contaminants back into the water supply o Can occur when high water use in one area of the operation creates a vacuum o A running hose in a mop bucket can lead to backsiphonage 9-15  Water and Plumbing Backflow prevention methods: Vacuum breaker Air gap 9-16  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 lightbulbs or protective covers  Replace burned out bulbs with correct size bulbs 9-17  Ventilation Ventilation systems:  Must be cleaned and maintained to prevent grease and condensation from building up on walls and ceilings o Follow manufacturer’s recommendations o Meet local regulatory requirements 9-18  Garbage Garbage:  Remove from prep areas as quickly as possible o Be careful not to contaminate food and food-contact surfaces  Clean the inside and outside of containers frequently o Clean them away from food-prep and storage areas 9-19  Garbage Indoor containers must be:  Leak proof, waterproof, and pest proof  Easy to clean  Covered when not in use Designated storage areas:  Store waste and recyclables separately from food and food-contact surfaces  Storage must not create a nuisance or a public health hazard 9-20  Garbage Outdoor containers must:  Be placed on a smooth, durable nonabsorbent surface o Asphalt or concrete  Have tight-fitting lids  Be covered at all times  Have their drain plugs in place 9-21  Emergencies That Affect the Facility 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 9-22  Emergencies That Affect the Facility How to respond to a crisis affecting the facility:  Determine if there is a significant risk to the safety or security of your food  If the risk is significant o Stop service o Notify the local regulatory authority  Decide how to correct the problem o Establish time-temperature control o Clean and sanitize surfaces o Verify water is drinkable o Reestablish physical security of the facility 9-23  Pest Management 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) 9-24  Pest Prevention To keep pests from entering with deliveries:  Check deliveries before they enter the operation o Refuse shipments if pests or signs of pests (egg cases, body parts) are found 9-25  Pest Prevention Make sure all of the points where pests can access the building are secure:  Screen windows and vents  Seal cracks in floors and walls, and around pipes  Install air curtains (also called air doors or fly fans) above or alongside doors 9-26  Pest Prevention Deny pests shelter:  Throw out garbage quickly and correctly  Keep containers clean and in good condition  Keep outdoor containers tightly covered  Clean up spills around containers immediately  Store recyclables correctly o Keep recyclables in clean, pest-proof containers o Keep containers as far away from the building as regulations allow 9-27  Pest Prevention Deny pests shelter:  Store food and supplies quickly and correctly o Keep them away from walls and at least six inches (15 cm) off the floor o Rotate products (FIFO) so pests cannot settle and breed  Clean the operation thoroughly o Clean up food and beverage spills immediately o Clean break rooms after use o Keep cleaning tools and supplies clean and dry 9-29  Pest Control Contact your PCO immediately if you see these or any other pest-related problems:  Feces  Nests  Damage on products, packaging, and the facility itself 9-30  Cleaning and Sanitizing Objectives:  Different methods of sanitizing and how to make sure they are effective  How and when to clean and sanitize surfaces  How to wash items in a dishwasher or a three-compartment sink and then store them  How to use and store cleaning tools and supplies  How to develop a cleaning program 10-2  Cleaners Cleaners must be:  Stable and noncorrosive  Safe to use When using them:  Follow manufacturers’ instructions  Do NOT use one type of detergent in place of another unless the intended use is the same 10-3  Sanitizing Surfaces can be sanitized using:  Heat o The water must be at least 171˚F (77˚C) o Immerse the item for 30 seconds  Chemicals o Chlorine o Iodine o Quats 10-4  Sanitizing Chemical sanitizing:  Food-contact surfaces can be sanitized by either o Soaking them in a sanitizing solution o Rinsing, swabbing, or spraying them with a sanitizing solution  In some cases a detergent-sanitizer blend can be used o Use it once to clean o Use it a second time to sanitize 10-5  Sanitizer Effectiveness Concentration:  Sanitizers should be mixed with water to the correct concentration o Not enough sanitizer may make the solution weak and useless o Too much sanitizer may make the solution too strong, unsafe, and corrode metal 10-6  Sanitizer Effectiveness Concentration:  Check concentration with a test kit o Make sure it is designed for the sanitizer used o Check the concentration often  Change the solution when o It’s dirty o The concentration is too low 10-7  Sanitizer Effectiveness Temperature:  Follow manufacturer’s recommendations for the correct temperature Contact time:  The sanitizer must make contact with the object for a specific amount of time  Minimum times differ for each sanitizer 10-8  Sanitizer Effectiveness Water hardness and pH:  Find out what your water hardness and pH is from your municipality  Work with your supplier to identify the correct amount of sanitizer to use 10-9  Guidelines for the Effective Use of Sanitizers Chlorine Water temperature ≥100°F (38°C) ≥75°F (24°C) Water pH ≤10 ≤8 Water hardness As per manufacturer’s recommendations Sanitizer concentration range 50–99 ppm 50–99 ppm Sanitizer contact time ≥7 sec ≥7 sec 10-10  Guidelines for the Effective Use of Sanitizers Iodine Quats Water temperature 68°F (20°C) 75°F (24°C) Water pH ≤5 or as per manufacturer’s As per manufacturer’s recommendations recommendations Water hardness As per manufacturer’s ≤500 ppm or as per recommendations manufacturer’s recommendations Sanitizer concentration range 12.5–25 ppm As per manufacturer’s recommendations Sanitizer contact time ≥30 sec ≥30 sec 10-11  How and When to Clean and Sanitize How to clean and sanitize: 1. Scrape or remove 2. Wash the surface 3. Rinse the surface food bits from the surface 4. Sanitize the 5. Allow the surface surface to air-dry 10-12  How and When to Clean and Sanitize 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 if the items are in constant use 10-13  How and When to Clean and Sanitize Cleaning and sanitizing stationary equipment:  Unplug the equipment  Take the removable parts off the equipment o Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed  Scrape or remove food from the equipment surfaces  Wash the equipment surfaces 10-14  How and When to Clean and Sanitize Cleaning and sanitizing stationary equipment:  Rinse the equipment surfaces with clean water  Sanitize the equipment surfaces o Make sure the sanitizer comes in contact with each surface  Allow all surfaces to air-dry  Put the unit back together 10-15  How and When to Clean and Sanitize Clean-in-place equipment:  Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer  Check local regulatory requirements 10-16  Machine Dishwashing High-temperature machines:  Final sanitizing rinse must be at least 180˚F (82˚C) o 165˚F (74˚C) for stationary rack, single-temperature machines Chemical-sanitizing machines:  Clean and sanitize at much lower temperatures  Follow the temperature guidelines provided by the manufacturer 10-17  Dishwasher Operation Guidelines:  Clean the machine 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 10-18  Monitoring High Temperature Dishwashing Machines When using high-temperature dishwashing machines, provide staff with tools to check the temperature of the items being sanitized. Options include:  Maximum registering thermometers  Temperature sensitive tape 10-19  Manual Dishwashing Setting up a three-compartment sink:  Clean and sanitize each sink and drain board  Fill the first sink with detergent and water at least 110˚F (43˚C)  Fill the second sink with clean water  Fill the third sink with water and sanitizer to the correct concentration  Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer 10-20  Three-Compartment Sinks Steps for cleaning and sanitizing: 1. Rinse, scrape, or 2. Wash items in the 3. Rinse items in the soak items before first sink second sink washing them 4. Sanitize items in 5. Air-dry items the third sink on a clean and sanitized surface 10-21  Storing Tableware