Hygiene & Food Safety Guide PDF

Hygiene &Food Safety A Guide for managers And Food Handlers Recognize your share of responsibility of foods safety 1 What's going on here ? 2 Introduction to Food The food service industry i...

Hygiene &Food Safety A Guide for managers And Food Handlers Recognize your share of responsibility of foods safety 1 What's going on here ? 2 Introduction to Food The food service industry is a big part of Safety the Canadian economy. it includes people working in the many different parts of food service, like restaurants and grocery stores, Learning Objectives and factories etc.… Describe food safety regulations Describe the causes and prevention of foodborne illnesses Describe the principles of Hazard Analysis Critical Control Points (HACCP) Describe general food-handling and storage procedures Describe the procedures for maintaining workplace sanitation and personal hygiene 3 Food Safety Regulations In Quebec, Every operator of a food service establishment must hold a certificate, issued by the MAPAQ , for the successful completion of the management food handler training program. Every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate referred to as management of food safety certification Although food safety certification is only required of one person per shift, a certificate is recognized by many employers as a valuable and necessary employee qualification and an industry best practice for all people handling food. For a food handler certificate, you must take a course through an approved training program and pass an exam minimum score of 70 Once you have successfully completed both the course and the exam, you will be registered in the Quebec MAPAQ hygiene and food safety Control database and will receive a certificate from the Provincial government. Management food handler training program certificate never expires, you must achieve a grade of 80% on the exam in order to be certified.  The food service industry is regulated at three levels of government Federal (CFIA) There are three organizations under the Minister of Health responsible for ensuring food safety in Canada: Health Canada develops food safety and nutrition standards and policies assesses food safety risks promotes healthy eating through initiatives like Canada's Food Guide The Canadian Food Inspection Agency sets standards to detect and prevent risks to Canada's food supply verifies that industry is meeting federal food safety and regulatory requirements The Public Health Agency of Canada conducts food-related illness surveillance and outbreak investigations provides advice to Canadians on how to protect themselves during an outbreak 5 Material In terms of material, product origin, safety, labelling, and temperature are verified. These critical points concern the food directly. Criteria That A Quality Product Must Have: 1. Attractive presentation 2. Nice appearance 3. Tasty 4. Healthy 5. Nutritious Characteristics of Quality Product We Are Looking for In A Kitchen: 1. To be uniform 2. To have a long shelf life  Provincial (MAPAQ) MAPAQ , sets out the mandate to HYGIENE AND FOOD SAFETY make regulations, programs and FOOD HANDLING: AN IMPORTANT RESPONSIBILITY protocols which govern food safety It In Québec, any person who also lays out the powers of the health produces, processes, or handles inspector. Sets the responsibility of food is responsible for ensuring that the products offered are of the food premises owner/operator quality and do not present a risk and employees. Health classifications to consumers. This is what food of food establishments. Inspection of safety is all about. good handling practices according to FOOD INSPECTION IN QUÉBEC the risk-based inspection (RBI) of the In order to ensure the safety of the food offered to Quebecers, 5 elements: Material, Method, MAPAQ’s Centre québécois Manpower, Machine and Milieu d’inspection des aliments et de santé animale (CQIASA) conducts regular inspections of food establishments.  Municipal Each municipality have their own by-laws. By- laws can be different in each municipality as each area has issues that are unique to their own situation, Some examples are. Licensing Garbage control Sewage disposal Building standards Zoning Hygiene and Food Safety is in Forced by: INSPECTOR (MAPAQ) To keep consumers safe, the (mapaq) inspector must enforce several acts and regulations, including the food products act (CQLR, CHAPTER P-29) and its related regulation in every food establishment in Quebec with a health-risk-based method this targets the critical points a achieve greater uniformity among inspections because each of the targeted critical points is evaluated.​ The inspection of food establishments makes it possible to classify establishments according to the level of risk to consumer health: faible faible-moyenne moyenne moyenne-élevée élevée The last two categories are referred to as risque supérieur. Higher level (critical) establishment whose activities present an immediate danger to the life or health of consumers is classified in this category. 9 The frequency of inspections depends on the level of risk. If the operator complies with all the points to be controlled, and risk factors are minimal, the operator will be subject to less frequent inspections. However, if the operator does not effectively apply all risk control measures at his facility, the level of risk will be deemed to be higher. Or results of repeated failures on the part of the operator. MAPAQ will implement various actions to rectify the situation  HEALTH INSPECTORS HAVE THE RIGHT TO…​ POWER OF ENTRY - The inspector may enter any place of business, during normal work hours, without a warrant, to carry out the duties under the act. this would include routine inspections or the investigation of complaints of potential health hazards.​ POWER OF SEIZURE The medical officer of health or a public health inspector may seize anything suspected of being a health hazard for laboratory testing. 11  POWER OF DESTRUCTION If a public health inspector determines that food is a health hazard, he/she has the power to destroy or dispose of the food immediately. POWER TO MAKE AN ORDER Orders are issued by public health inspectors or medical officers of health to eliminate a health hazard, or to lessen the effects of a health hazard. they are in writing. they may also give instructions orally. orders may also require a person or persons to stop doing something specific. in the case of food premises, this includes the power to order the premises to be closed until a health hazard is removed or fixed. If any immediate health hazards are seen during an inspection, the mapaq could close the food premises and/or issue offence notices (tickets) under the provincial offences act for not meeting the requirements of the food premises regulation​  Health Inspectors are looking AT: Risk &Components of risk​ the probability of a harmful effect on health and of the severity of this effect, attributable to the hazard to health of the food in question. Risk is the probability of the occurrence of a hazard. Probability The likelihood of something occurring the number of favorable conditions to the occurrence of a random event Harm Adverse effect for health severity is the extent of harm Food poisoning Chemical poisoning Allergies Choking Etc. 13  1 CHEMICAL / ALLERGENS CONTAMINATION EX.: CLEANING PRODUCTS, DRUGS, METALS (MERCURY, LEAD, ETC.), CHLORINE, PESTICIDES, ADDITIVES OR PRESERVATIVES, CLEANING AND SANITIZING PRODUCTS, PERSONS MAKEUP, UNDECLARED ALLERGENS (PEANUTS, EGGS, MILK, TREE NUTS, WHEAT, SOYBEANS, SEEDS OF SESAME, FISH, MOLLUSCS, CRUSTACEANS AND SULPHITES, (MUSTARD SEEDS), ETC. Food Allergies Food allergies are individual, but they can be life threatening. They can be avoided by having a thorough understanding of the allergy issue, knowing the ingredients used in food preparation, including pre-prepared foods, and taking care to ensure separate cooking utensils, cookware, and food preparation surfaces. Often, even minor mistakes can have major effects. 2 PHYSICAL CONTAMINATION EG. SHARDS OF GLASS, NEEDLES HAIR, STONES, SCREWS, JEWELRY, PORCELAIN, WOOD, FINGERNAIL, ETC 3 MICROBIOLOGICAL CONTAMINATION EG. MICROORGANISMS (BACTERIA, YEASTS, MOLDS, VIRUSES), PARASITES, TOXINS FROM MICROORGANISMS, TOXINS FROM ANIMALS (EG TOXINS FROM MOLLUSCS) AND TOXINS FROM PLANTS (EG. POISONOUS FUNGI). MICROBIOLOGICAL ILLNESSES ARE THE MOST COMMON TYPE OF FOODBORNE ILLNESS IN QUEBEC. Everything we do is to prevent people from getting sick. Following hygiene and cleanliness standards increases food quality and safety, saves money, and protects the good reputation of food establishments. Foodborne illness symptoms may include any or all of the following: Stomach cramps, Diarrhea, Vomiting, Nausea, Fever. It is critical to remember that the duty for quality control in food establishments rests with everyone who works with food; we must regularly monitor the cleanliness of the premises and the hygiene of all staff members, as well as the quality and safety of the food given to customers. The majority of food poisoning occurrences in the food service or retailing sectors occur in high-risk enterprises and are virtually invariably the result of faulty food preparation and preservation practices. The societal cost is very substantial, ranging from $12 to $14 billion each year. This is why it is critical for food workers to follow proper cleanliness and food safety standards to avoid food poisoning. 15  16 Every year, approximately 4 million (1 in 8) Canadians are affected by a foodborne illness. For most people, a foodborne illness will not be a serious problem; most will recover quickly without becoming seriously ill; however, Foodborne illness can be extremely severe, even fatal, for some groups of people: 1. young children 2. The elderly 3. Pregnant women, 4. People with weakened immune systems.  THERE ARE A NUMBER OF THINGS THAT CAN MAKE A PERSON WHO EATS CONTAMINATED FOOD MORE OR LESS LIKELY TO GET SICK. SOME OF THESE ARE:​ THE PERSON’S HEALTH BEFORE EATING THE FOOD. A person who has a weak immune system or other medical condition is more likely than a healthy person to get sick. THE AMOUNT OF PATHOGENS IN THE FOOD. For salmonella, the number is 100,000, this numbers is called the ‘infectious dose.’ there must be enough bacteria to make it through the stomach to the intestines for a person to get sick. again, if a person’s immune system is compromised, it’ll take even less. THE TYPE OF MICROORGANISM. Some microorganisms are more likely to cause foodborne illness than parasites are very likely to cause illness if they’re eaten. 17 This Photo by Unknown author is licensed under CC BY-SA-NC.  There are many myths about foodborne illness and food poisoning. Myth 1. A food with enough pathogens to make you sick will look, smell, or taste bad. 2. Really fresh food cannot make people sick. 3. Only dirty kitchens can make people sick. 4. Properly cooked food can never cause food poisoning. Fact 1. A food with enough pathogens to make you sick may look, smell, or taste good. 2. Really fresh food can cause food poisoning if it is not properly handled. 3. Even clean kitchens can make people sick. 4. Food poisoning can occur even when foods are properly cooked. Foodborne illnesses can be caused by any of: Improper food handling practices Improper Food Handling Practices Food allergies The top 10 causes of foodborne illness are the following: 1. Improper cooling Contaminants 2. Advance preparation 3. Infected person Understanding each of these is critical in ensuring that 4. Inadequate reheating for hot holding food safety is maintained. 5. Improper hot holding 6. Contaminated raw food or ingredient 7. Unsafe source 8. Use of leftovers 9. Cross-contamination 10. Inadequate cooking MAPAQ – GUIDE FOR FOOD HANDLER terms Biological causes of foodborne illness Biological contaminants are by far the greatest cause of illness. Many of the risks associated with biological contaminants can be controlled or removed by effective food handling practices, so it is critical that the safe food handling and prevention procedures outline in the rest of the this program are followed. Microbes are everywhere. They are live organisms that are frequently too small to observe without a microscope. While some microorganisms are helpful and can even be used in controlled environments to achieve certain goals, others can cause sickness or even death. Unlike bacteria that break down tainted food, pathogens do not make visible changes to tainted food, so it may appear and feel healthy but is not. The only way to detect food contaminated with these microorganisms is through laboratory testing. However, some microorganisms such as spoilage microorganisms make visible changes that adversely affect the sensory qualities of food. 1. Smell 2. Flavor 3. Texture 4. Color eg... moldy bread, rancid butter, rotten tomatoes, slimy meat. Five main types of microbes that effect food are viruses, bacteria, yeast, mould and parasites.  1: Viruses Viruses cause illness regularly and are present in food, but they do not grow or replicate in food. The majority of foodborne illnesses caused by viruses occur as a result of the person handling the food transmitting the virus to the food through improper food handling or poor sanitation. Foodborne sickness can be caused by viruses such as Hepatitis A and Norovirus. They are very contagious and, in most cases, cannot be treated, so a person must wait for the virus to clear on its own. Viruses frequently cause illness, and are found in food, but do not grow or multiply in food. Human hands are the most common way that viruses get into food. this is why handwashing is so important. another source is contamination is water it will contaminate food and spread viruses very easily 22 BACTERIA ARE EVERYWHERE IN OUR ENVIRONMENT AND THE BIGGEST DANGER TO THE FOOD INDUSTRY.​ Bacteria are present in many of the foods we eat and the body itself. Most bacteria are not harmful, and some are even very beneficial to people, but some types of bacteria are pathogenic and can cause illness. Campylobacter, E.coli, Listeria, and Salmonella are examples of pathogenic bacteria. Foods that contain these bacteria must be handled correctly and cooked appropriately. Bacteria are carried by water, humans, insects, rodents and objects (such as dishes, towels, & clothing). Bacteria can multiply quickly when they’re in conditions that suit them Right temperatures, Moisture levels and Food source 23 Bacteria continued… When bacteria in stressful conditions where they can’t grow, they produce spores. The spore is a resting stage, it can multiply when conditions change bacteria will start to multiply and produce toxins. The bacteria that causes botulinum, is one type of bacteria known to produce spores. If an infant eats spores produce by botulinum, the spores will grow into active bacteria in the intestine and produce toxins and could lead to death. This can also happen in adults with previous medical problems. 24  3: Yeasts Yeast is utilized in the production of bread and alcohol, but it may also degrade food without making people sick. it gradually consuming food, and its contamination appears as bubbles, an alcoholic odor or taste, and pink spots or slime. It requires sugar and moisture to exist, which it may obtain from foods such as jellies and honey, and it can grow at most food storage temperatures. The presence of yeast can be explained by: Poor air quality, the presence of dust, poor cleaning of food and equipment that has come into touch soil, and noncompliance with storage temperatures can all explain the presence of yeasts. 25 #4 Mold Molds are needed for some things, like making antibiotics, blue cheese, the flavors of some rare white wines and in penicillin to fight disease but all come from different kinds of mold. The molds we find in our kitchens are the slimy, rotten, fuzzy or unpleasant colored kind that spoils food. There Are 3 Major Groups Of Mold: ALLERGENIC, PATHOGENIC, AND TOXIGENIC. Allergenic Molds. Allergenic molds do not usually produce life- threatening health effects and are most likely to affect those who are already allergic or asthmatic.... Pathogenic Molds Toxigenic Molds (mycotoxins) that can cause serious illness or infections. Single molds cells are usually very tiny, but molds colonies (groups of cells that are growing together) may be seen as fuzzy growths on food. 26 5: Parasites Parasites live in or on animals and people and cause illness when the food or water infected with the parasite is not cooked to a temperature high enough or frozen to a temperature cold enough to kill the parasite. Trichinella (tapeworm) (found in pork and some game meats) and roundworms (found in raw fish) are examples of parasites found in food. Symptoms of a parasitic infection depend on the type of parasite it could include. Abdominal or stomach pain, diarrhea, muscle pain, Coughing, skin lesions, weight loss other symptoms are also possible The best way to control the spread of parasites is thorough cooking or either freezing at - 20 ° C for at least 7 days or freezing at - 35 ° C for at least 15 hours. Certain fish are not currently subject to this requirement since they are recognized as free from parasites http://www.mapaq.gouv.qc.ca/fr/Restauration/Qualitedesaliments/securitealiments/ 27 Pages/risquesparasitairespoissonscrus.aspx Preventing Foodborne Illness Food-handling and Storage Procedures Proper food handling and storage can prevent most foodborne illnesses. In order for pathogens to grow in food, certain conditions must be present. By controlling the environment and conditions, even if potentially harmful bacteria are present in the unprepared or raw food, they will not be able to survive, grow, and multiply, causing illness. There are six factors that affect bacterial growth, which can be referred to by the mnemonic FATTOM: 1. Food 2. Acid 3. Temperature 4. Time 5. Oxygen 6. Moisture Each of these factors contributes to bacterial growth in the following ways:  1: Food Bacteria require food to survive. For this reason, moist, protein-rich foods are good potential sources of bacterial growth.​Foods that have a high level of both protein and moisture are very good for bacteria growth. To make is simple – The best foods sources for bacteria are the PHF (potentially hazardous food) The main nutrient for bacteria are: protein Lipids (fat) Carbohydrates (sugars) 29  14 Basic 2: Acidic foods such as lemon juice and vinegar do not support the growth of bacteria and can be used as preservatives. A substance's PH indicates whether it is acidic or alkaline. The pH scale ranges from 0-14, with 7 being neutral. ​Any number below 7 is acidic, and any number above 7 is alkaline.​ 7 neutral 5.5-7.5 optimal growth ​Control of microorganisms can be done by increasing the acidity of the food slowing their growth, It also increases shelf life.​ 4,6 Acidic Acidity can be a safety barrier against ​Most bacteria as it will be neutralized and even destroyed bacteria under acidic conditions a pH of 4,6 and lower. 0 ​Optimal growth depends on the species (generally between 5.5 and Acid 7.5).Pathogen growth is inhibited at 30 Example of pH level of food: Distilled water – pH 7.0 Acidic food Alkaline food Vinegar – 2.4 to 3.4 Baking soda – 9.0 Lemon juice – 2.0 to 2.6 Egg – 8.0 Tomato – 4.3 to 4.9 Orange – 3.6 to 4.3 3:Temperature: Temperature: After 60 degrees, bacteria stop multiplying and are destroyed according to their heat resistance. Danger Zone! (between 4 °C & 60 °C) : bacteria multiply rapidly Between 0 °C & 4 °C : slow multiplication of bacteria Bacteria stop multiplying at -18 degrees Celsius and below but continue to survive It’s important to keep PHF food out of this temperature danger zone as much as possible. The longer food is left in this danger zone, the more bacteria can grow and the more dangerous the food can get. Remember we can control time and temperature that the food is exposed to the danger zone! 32 5: Oxygen There are two types of bacteria. Aerobic bacteria require oxygen to grow, so will not multiply in an oxygen-free environment such as a vacuum-packaged container. Anaerobic bacteria will only grow in oxygen-free environments. Cannot survive in the presence of oxygen A common example is a product containing harmful Clostridium botulinum (botulism- causing) bacteria that has been improperly processed during canning, and then is consumed without any further cooking or reheating. As for the kitchen, the main thing to remember is that there is potentially Anaerobic bacteria’s in frozen smoked salmon, so when you take frozen smoked salmon from the freezer, puncture the vacuum seal package with some holes to have some oxygen to get in the package. 33  Oxygen Warning Vacuum packaging & Prepared meals Prepared meals and vacuum-packed foods provide favorable conditions for certain pathogenic anaerobic toxin-producing bacteria It may increases the shelf life of foods because the majority of spoilage microorganisms, Eg..yeasts, molds are aerobic. But It provides favorable conditions for certain pathogenic anaerobic toxin-producing bacteria These foods should therefore be kept refrigerated or frozen and the integrity of the packaging should be checked periodically. 34  4:Time Bacteria require time to multiply. Time Number of INFECTIONS DOSE : bacterium THE INFECTIOUS DOSE When small numbers of bacteria are 0 h 00 2 000 AMOUNT OF present, the risk is usually low, but 0 h 15 4 000 MICROORGANISMS NEEDED TO CAUSE extended time with the right conditions will POISONING allow the bacteria to multiply and increase 0 h 30 8 000 the risk of contamination bacteria will 0 h 45 16 000 EXEMPLES : double every 15 minutes 1 h 00 32 000 CAMPYLOBACTER : 500-500 THOUSAND 1 h 15 64 000 The amount of microorganisms needed to SALMONELLA : 100-10 000 1 h 30 128 000 THOUSAND cause poisoning is measure by the Infections Dose and will vary for each 1 h 45 256 000 microorganisms 2 h 00 512 000 35 6: Moisture Moisture in food is measure by what we call water activity or Aw. Bacteria’s need moisture to survive. Bacteria growth is halted but not killed in dehydrated foods Bacteria’s need moisture to survive. Aw Scale is from 0 (bone dry) to 1 (pure water) When dehydrated foods are rehydrated, bacteria present can flourish, and the food may become potentially hazardous. 36  Example of Aw of some food: Type of Product Water Activity (Aw) Fresh meat and fish 0.99 Bread 0.95 Aged cheddar 0.85 Jams and jellies 0.8 Plum pudding 0.8 Dried fruit 0.6 Cookies 0.3 Milk powder 0.2 Instant coffee 0.2  Control Factors Of all the factors that contribute to bacterial growth, the leading one by far is the time-temperature correlative. It is also the two that we have the most control over. Food poisoning can often be traced to inadequate control of food temperature. Bacteria are living organisms that eat, produce waste and grow rapidly in food. In the danger zone, that is, between 4°C and 60°C, the bacteria count can double in 15 minutes. Temperature at which food can be safely preserved: Cold food: 4°C or below Hot food: 60°C or above 38 Some food are more prone to the growth of microorganisms we have classified Foods to be either Hazardous or Non- Hazardous.​ 39 How to Identifying Potentially Hazardous Foods (PHFs) Foods that considered potentially hazardous foods (PHFs) are those that are considered perishable. they will spoil or “go bad” if left at room temperature. PHFs are foods that support the growth or survival of disease-causing bacteria (pathogens) or foods that may be contaminated by pathogens. A simple way to remember what is PHF – In a grocery store, the food you purchase in the refrigerated section is PHF the food you purchase on the shelf is NPHF. Principal Components Found in Various Food Water Sugar (carbohydrates) Proteins Lipids (fat) Examples of Potentially hazardous foods are: Any of the raw sprouts (bean, alfalfa, radish, etc.) Any cooked starch (rice, pasta, etc.) Any type of soya protein (soya milk, tofu, etc.) Cold cuts and other meat products Eggs and egg products milk and dairy products raw, smoked and processed fish and seafood oils seasoned with fresh garlic or fresh aromatic herbs, without commercial treatment cut fruits and vegetables and fruit;(melons, watermelons, pumpkins) prepared meals, salads and other foods based on meat, eggs, milk, vegetables Sauces, mayonnaise (home-made) 41  Non-potentially Hazardous Foods (NPHF) Foods that do not require temperature or shelf life control since they are unlikely to allow the growth of pathogenic microorganisms or the formation of toxins. Hazardous can be found there and once contaminated, "non-potentially hazardous food" can become a vector of contamination Warning! The expression "non-potentially hazardous food" does not mean that it poses no risk to health! 42  Examples of Non- Potentially Hazardous foods are: Uncooked rice Yogurt Vegetable oil Dried garlic and dried herbs in oil Bottled water Canned foods (industrial sterility) Dried Fermented Salami (water%≤0.82) Dry pasta Baked goods and pastries without filling Beef Jerky Bread Raw Onions Whole melons, watermelons, pumpkins 43 As a food handler, you play a crucial role in the food hygiene and safety control process. Under the Food Products Act (CQLR, chapter P-29) and its regulations, food business operators, managers and employees who prepare food or clean equipment must follow best practices for food handling. You are in charge of food safety from the moment you receive the food to when you serve it, including all the steps in between thawing, cooking, etc. www.mapaq.gouv.qc.ca/toxi-infection.​ 44 Let’s look at the 5 MS: A SIMPLE AND EFFECTIVE METHOD!​ MATERIAL: Food safety, required method of storage, labelling and origin. METHOD: The various food handling steps, e.g., cooking, thawing, cooling, reheating, cleaning and sanitizing. MANPOWER: Clothing, handwashing, health condition, etc. MACHINE: Anything related to the cleanliness and condition of the equipment used while handling food. MEDIUM: The environment, like the rooms and areas where the food is handled, stored and transported, and the drinking water supply. 45 MATERIAL Food safety Temperature Danger Zone Maintaining the cold chain and food storage Origin Labeling Priority allergens 46  Any food that may have been contaminated food in a damaged or open package ​Food safety ensuring that food is leaking containers, harmless to the consumer. Food for human consumption must be containers with broken seals, unaltered and uncontaminated by eggs with broken or dirty shells, physical, chemical and fruit and vegetables that are rotten, microbiological pathogens. black or split open, Or by harmful organisms that would render it unfit for human meat or fish with an unusual smell consumption. or colour, potatoes with green skins, 47 Always be vigilant and make sure tin cans that are bulging or you dispose of any altered food that cracked. is unfit for consumption; (odor, colour or texture) such as:​ Rusty can goods When in doubt, throw it out!​​  Material Temperature​ Check temperatures regularly with a reliable, calibrated thermometer.​ Types of thermometers:​ Infrared thermometer​ Electronic Rod thermometer​ Check the internal temperature of foods as required. If you’re using a probe thermometer, make sure you clean and sanitize it every time you use it. It is recommended to check the thermometers’ accuracy regularly should be ± 1 ºC and to record the data in a logbook. Here are two ways to check if a probe thermometer is accurate Set the thermometer in a mixture of water and ice for one minute Its temperature should be 0°C, give or48take 1°C OR Set the thermometer in boiling water for one minute. Its temperature will be 100°C, give or take 1°C.  In the danger zone, that is, between 4°C and 60°C, the bacteria count can double in 15 minutes. Bacteria are especially fond of potentially hazardous food It is important that food be in the danger zone range of temperatures (between 4°C/40°F and 60°C/140°F) for as short a time as possible. MATERIAL Temperature​ Temperature at which food can be safely preserved: Of all the factors that contribute Cold food: at 0-4°C to bacterial growth, the leading one Hot food at : 60°C or above by far is the time- temperature. freezer temperature of - 18°C or lower. Food poisoning can often be 49 This is true during all the different stages of preparing, traced to inadequate control of serving and selling food. Food goes through many stages food temperature. Bacteria are before it’s made available to your customers. the danger living organisms that eat, produce zone !!!!) waste and grow rapidly in food.​ Don’t let food be in the danger zone longer than necessary.​ If you need to leave your workstation for any reason, put food back in the refrigerator until you can start with it again.​ Steps need to be taken at each of these stages to make sure bacterial growth is kept to a minimum If you are preparing large amounts of food: 50 Use small batches Use pre-chilled ingredients Pack food on ice MAINTAINING THE COLD CHAIN​ The cold chain is a series of actions taken at every step of the supply chain to maintain foods at a safe internal temperature, from handling to storage to consumption. Respecting the cold chain helps ensure the safety of food and preserve its freshness, as any increase in temperature will accelerate bacterial growth and decrease the food’s shelf life. It may then become harmful to the consumers’ health. This principle also applies to food that must be served hot, Additionally, once food has been cooked or reheated , it must be always kept at a temperature above 60°C, up until it is delivered or served to consumers. TIPS TO MAINTAIN THE COLD CHAIN: During transportation, keep the external temperature out of the danger zone (with, for example, a refrigerated truck or a transport cooler) When receiving food, put it away in the fridge or freezer as quickly as possible. HACCP is an operation system that ensures that as many precautions as possible are undertaken to eliminate, minimize, or prevent any kind of contamination. HACCP identifies critical control points that relate to all transportation, handling, preparation, 51 service, and storage of food products.  Receiving, storage, and preparation are all important sections of a food safety Never assume that all the food you receive is good enough to eat. The receiving dock and related areas should be well lit and kept very tidy. Incorporate this area into a daily cleaning schedule to ensure proper cleanliness. Schedule your deliveries to allow adequate time for the proper inspection and receiving of all food products. Each group of food, whether dry foods, dairy products, fresh produce, or meats, requires a slightly different procedure. No matter what the product type, the principal component in a receiving procedure is accuracy. Any carelessness or half-hearted attempts at checking the delivery will render the whole process useless. Clean up all spills and leaks and remove dirty packaging and other trash right away Use the First In, First Out (FIFO) method. Place new supplies behind old, so the old are used first. The primary purpose of proper storage is to prevent food from spoiling. There are three main agents that cause food to deteriorate: molds, yeast, and bacteria. Although they all act quickly on all foods containing moisture, each has its own characteristics. Moulds are easily detected by their bluish-green color and hair-like fungal structure. Mould commonly grows on bread, fruit, and cheese when these items are stored in a warm, dark, and slightly moist environment. When food is deteriorating, you will notice changes in its color, odor, and taste. Examples include: Fruit goes soft, gets darker, and quickly rots. Slime and mould appear Vegetables start wilting and then become slimy and rotten. Butter, cheese, and dairy products get darker and develop a sour smell. Eggs become darker and acquire a foul aroma. Meat changes gradually at first, but then becomes darker and begins to smell “off.” Storage​ Cleaning supplies and other chemicals should be stored:​ In locked rooms or cabinets away from food preparation and food storage areas, In original containers or in sturdy containers labeled with the contents and their hazards. Never use empty chemical containers to store food and never put chemicals in used food containers. Remember: Do not take chances with food. When in doubt, throw it out! This Photo by Unknown author is licensed under CC BY-NC-ND. 54 Dry foods If a carton is damaged, check the contents carefully. Pay particular attention to signs of leakage in cartons that contain products in jars or bottles. In addition, visually check bags and pails for damage or leakage. The two most common types of damage to cans are swelling and large dents. If cans are swollen or bulging, it means the food has spoiled and must not be used. If the cans have large dents, Refrigerated Products Fresh foods must be stored in the refrigerator to delay their deterioration and decomposition. The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products. Never put hot foods in the refrigerator unless necessary. (Unfortunately, one person’s understanding of “necessary” may not be the same as another person’s, so consider developing guidelines.) Never leave the refrigerator door open longer than needed. So remember.... Store cooked and ready-to-eat foods above raw foods to avoid cross- contamination When storing raw foods, use the following top-to-bottom order based on end cooked product internal temperatures (lowest cooking temperature on top higher internal temperatures and going down.)E.g..​. Cooked and ready-to-eat foods (top shelf] Raw fish Raw unground beef Raw pork, ham, bacon and sausage Raw ground beef and ground pork Raw chicken (bottom shelf) Never line the shelves. It cuts down air circulation necessary for proper cooling. Ideally, use two refrigerators: one for meat, poultry, fish, and dairy products and another for fruits and vegetables. Another possibility is to use one unit for raw foods and one for cooked foods. If doors are not practical, use cooler curtains or plastic insulating strips in walk-in refrigerators. 57 Frozen Foods Frozen foods should be stored at –18°C (0°F) or lower to maintain its quality. Keep these factors in mind when storing frozen foods: Fruit and vegetables that are received frozen will keep for months if they are properly wrapped. Fish and meat properly wrapped also have a relatively long freezer shelf life. Rotating stock is extremely important with frozen foods. Such rotation is difficult in standard chest freezers as it often means that old stock must be removed before new stock is added. The temptation with frozen foods is to develop the unacceptable habit of using the last item bought first, instead of FIFO (first in, first out).  Freezer Storage​ Use freezer units only to store already chilled or frozen foods at a unit temperature of - 18°C or lower. Foods that may be damaged by long freezing look for a buildup of icicles and freezer burn Move frozen Foods from receiving to the storage freezer as soon as they are inspected. Regularly defrost units 59 Review of storage Facilities and Equipment Control the temperature in each storage area: Each should be equipped with a hanging or built-in thermometer for measuring the ambient (surrounding) temperature. These thermometers should be accurate to (±1°C). Let air circulate around food. Never stack food on the floor or directly on top of each or against walls. Never reuse old wrappings or containers. Repackage food in leak-proof, pest-proof, non-absorbent, sanitary containers with tight-fitting lids. Store food only in proper storage areas. Never use locker room, restrooms, furnace rooms, hallways, stairwells or garbage for storage. Keep food away from sewer and water lines, drains and condensation dripping from pipes or ceilings. Clean and sanitize all utensils and equipment, such as cans, dollies and delivery vehicles. 60 This Photo by Unknown author is licensed under CC BY-NC-ND.  Pest-free, Cleanable, located in a clean and dry location. The floors, walls, doors and ceilings must be washable, smooth and free of cracks They must be in good condition, with no roughness or peeling. Food storage and preparation areas as well as the other sanitary rooms and facilities must be clean. Lights must be protected from breaking in the food storage and preparation areas. Store foods at least I0cm off the floor and out of sunlight and 61 8cm off the floor never on the floor if the shelving has wheels. 5cm (2 inches) from the walls to allow for access and permit easier visual access. Food from Exclusively & recognized source Never Unsafe source Foods from approved sources are less likely to contain high levels of pathogens or other forms of contamination. Approved sources are those suppliers that are inspected for cleanliness and safety by a government food inspector. Foods supplied from unreliable or disreputable sources, while being cheaper, may contain high levels of pathogens that can cause many food-poisoning outbreaks. ORIGIN​ Certain foods must come exclusively from a recognized source, Here are some examples:​ The meat must come from an animal slaughtered in a provincial or federal slaughterhouse and under permanent inspection. The eggs must be classified (graded). Dairy products must come from a legally recognized dairy plant. Seafood products /Marine bivalve mollusks (clams, mussels, oysters, scallops, clams, quahogs, razor clams and surf clams) must be clearly identified upon receipt and come from an authorized harvesting area. Supplier and invoice records must be properly maintained and upon receipt, make sure that the packaging indicates: the species the date of picking or harvest the picking or harvesting area sector the name and address of the manufacturer 63  Labelling regulations with within Canada​ Food labels must include the following information: The product’s name; The label must show the exact composition (ingredients) of the product; decreasing order In addition to the list of ingredients, priority allergens, sources of gluten and sulphites must be entered in the list of ingredients or at the end of it, with the mention "Contains" Common names, such as milk or wheat, should be used to describe allergens, sources of gluten or sulphites The list of ingredients must consider any changes or substitutions made to the original recipe; The net quantity, Its origin, Its use; The name and address of the entity responsible for the product (the manufacturer, preparer, Conditioner, packer, Supplier or distributor); The state of the product (e.g., when meat, seafood or their by-products have been thawed, the packaging must say "previously frozen”); how to store it (e.g., "Refrigerate after opening” or "Keep refrigerated” for semi- preserved foods; See the online Industry Labelling Tool for more labelling options to display durable life periods: Any other special information about the product; the best-before date (compulsory http://www.inspection.gc.ca/food/requirements/labelling/industry/eng/1383607266489/1383607344939​ For more information about durable lives, go to www.mapaq.gouv.qc.ca/conservation​ for foods with a durable life of 90 days or less). Nutritional value & batch number or lot number 64 Labelling regulations with within Canada​ PRIORITY ALLERGENS, GLUTEN SOURCES AND SULPHITES It’s important to declare the presence of certain ingredients so that people who suffer from food allergies, sensitivities or intolerances can avoid them. People who are allergic to certain foods can have serious reactions, even fatal to those foods. Because of this, Health Canada has established a list of foods that cause the majority (90%) of adverse reactions and that must be declared. 65 Priority allergens and Other substances that must be declared /identified: Priority allergens​ In Canada, the most common allergens in food – otherwise known as the priority allergens – are​ Milk Eggs Mustard Peanuts Crustaceans and molluscs Fish Sesame seeds Soy Sulphites Tree Nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts) Wheat and triticale Did you know… A food manufacturer that fails to declare the presence of priority allergens and gluten sources on the label of a prepackaged food product could be in violation of the Food and Drugs Act and the Safe Foods for Canadians Act — if so, the product would be subject to enforcement measures which could include a food recall. In Canada, the Canadian Food Inspection Agency is responsible for enforcing applicable food regulations. 66 The MAPAQ has published a booklet on food ou can download it atww.mapaq.gouv.qc.ca/allergiesalimentaires Other substances that must be declared /identified: Gluten sources Gluten are proteins found in the grains of certain cereals (and hybrid crops grown from those cereals): Barley Oats Rye Triticale Wheat Did you know… Gluten can be found in some ingredients you might not expect. For example: barley gluten can be present in yeast extract and malt flavoring or malt extract, ingredients used in various foods such as soups, sauces, seasoned chips, baked goods, cereals and some beverages. Sulphites Sulphites are added to some processed foods to maintain colour, prolong shelf life and prevent the growth of microorganisms. Added sulphites can trigger allergic-type symptoms in sensitive individuals. They must be declared as an ingredient or component of an ingredient except in situations where regulatory exemptions apply, and their total amount is less than 10 parts per million. When their total amount is 10 parts per million or more, those regulatory exemptions do not apply, and the added sulphites must be declared. Work methods are observed during inspection. Processes, cooking temperature, thawing, cooling, reheating, the risk of cross- contamination, cleaning and sanitizing procedures are monitored. METHOD How to avoid Contamination Thawing Cooking Safe cooking Temperatures Tartars and sushi Cooling down food Reheating food Cleaning & Sanitizing Registers and operations 68 Contamination It is important to always prevent contamination or the possibility of contamination. Once you get in the mine set you will realize it only one more step in the right directions to be conformed to the rules and regulations. Rotate food stock properly. (FIFO) Make sure that the shelf life indicated on products is adequate. Keep food in tightly closed containers. Always store raw meat below ready-to-eat food. Use protective shields (sneeze guards) around buffet tables, salad bars, fish 69 counters, etc. Avoid putting containers on work surfaces if they have been in contact with the floor.  CROSS CONTAMINATION IS DEFINED AS THE TRANSFER OF BACTERIA OR OTHER MICROORGANISMS FROM ONE SUBSTANCE TO ANOTHER. THERE ARE THREE MAIN TYPES OF CROSS CONTAMINATION: FOOD-TO-FOOD EQUIPMENT-TO-FOOD PEOPLE-TO-FOOD 70  Cross-contamination You can expect certain foods to contain pathogens, especially raw meat, raw poultry, and raw seafood. Use extreme caution when you bring these foods into your kitchen. Cross-contamination happens when something that can cause illness (pathogens or chemicals) is accidentally put into a food where not previously found. This can include, for example, pathogens from raw meats getting into ready-to-eat foods like deli meats. It can also include nuts (which some people are very allergic to) getting into a food that does not normally have nuts (e.g., tomato sauce). To prevent problems: Use separate cutting boards, separate cleaning cloths, knives/utensils, sinks, preparation areas, etc., for raw and for ready-to-eat foods. Otherwise, wash all of these items with detergent and sanitize them with bleach between use. Use separate storage areas for raw and ready-to-eat foods. Always store ready-to-eat foods on separate shelves and above raw foods. Store dry foods above wet foods. Prepare ready-to-eat foods at the beginning of the day before the raw foods are prepared. After handling raw foods, always wash your hands properly before doing anything else. Keep wiping or cleaning cloths in a container of fresh bleach solution (30 mL/1 oz. of bleach per 4 L/1 gal. of water) when not in use. Use clean utensils, not your hands, to handle cooked or ready-to-eat foods. If a customer indicates a food allergy, follow all the same steps to avoid cross contamination and use separate or freshly sanitized tools and utensils to prepare food for the individual with the allergy. METHOD​ Direct contamination: Occurs when food comes into direct contact with a known pathogen source: fecal matter, wastewater, raw meat or meat juice, soil, animals or insects or with a chemical contaminant, including allergens or a foreign body. 72  WASH YOUR HANDS!​ YOUR HANDS ARE YOUR MOST USEFUL TOOL IN THE KITCHEN, BUT THEY CAN BE DETRIMENTAL TO YOUR HEALTH IF YOU DON’T WASH THEM! WASH HANDS BEFORE YOU START PREPPING AND RE-WASH THEM AFTER HANDLING RAW FOODS, GOING TO THE BATHROOM, TAKING A BREAK OR TALKING ON THE PHONE (OR BROWSING THAT RECIPE ON YOUR CELL PHONE). PROPER HAND WASHING ISN'T JUST STICKING YOUR HANDS UNDER SOME COLD WATER FOR 2 SECONDS (WE KNOWS BETTER THAN THAT!). TO WASH YOUR HANDS PROPERLY, FIRST WET YOUR HANDS WITH WARM WATER AND THEN APPLY SOAP. VIGOROUSLY SCRUB YOUR HANDS, ARMS AND BETWEEN YOUR FINGERS FOR 20 SECONDS. This Photo by Unknown author is licensed under CC BY-SA. Here are some tips to avoid contaminating food when handling food: Clean and sanitize any equipment, utensils and work surfaces that have been in contact with raw food such as meat and poultry before using them to prepare cooked or ready-to-eat food. Wash your hands often as they can pick up microorganisms very easily. Wash and sanitize brushes, scouring tools and rags. also replace them regularly as they can also become a source of contamination. Don’t use the same frying oil to cook different foods (e.g., fries and fish, which is an allergen). Don’t place containers that have been on the ground onto counters. 74  That covers contaminating food Any questions? Now let us explore the how-to safe ways to thaw food 75 This Photo by Unknown author is licensed under CC BY. Thaw foods safely using one of the following four methods. In a refrigerator at 4°C (40°F) This method is slow, so allow a day or more for large items, such as poultry and roasts, to thaw. It takes about 10 hours/kg or 5 hours/lb. Whenever possible, this is the method you should use as it’s the safest. In a sink of cold running water Use a large clean sink and don’t let water splash on other foods or surfaces where food will be, such as counters. Keep the water flowing constantly to keep the outside of the product cold. Remove the food from the sink as soon as it is thawed and sanitize the sink and all utensils used in thawing. In a oven As part of the continuous cooking process This method works well for small portions of food like seafood, ground beef and similar foods, but not with large items. In the microwave Use this method only if the food will be moved immediately to another cooking source, because after thawing with this method, the product is warm. This method isn’t effective for large items. 76  Once thawed, a potentially hazardous food should never be refrozen. To thaw vacuum-packed smoked fish, it’s important to open or remove the packaging before putting the fish in the refrigerator to thaw. WHY? You’ve probably noticed that foods release a lot of water when they thaw. This water contains food particles that create a perfect breeding ground for microorganisms. Since microorganisms don’t get killed through freezing, there will be even more after the food is thawed the second time, which can produce a health risk Never thaw a potentially hazardous food at room temperature. Remember Only 4 safe ways to thaw food 77  PRODU INTERNAL CT TEMPERATURE GROUND MEAT AND MEAT MIXTURES (sausages, meatballs, meatloaf) COOKING see chart in food guide**** Poultry, exotic meats, game meats 74°C Beef, veal, lamb, pork, goat, horse 71°C Proper cooking will kill pathogenic MEAT PIECES AND WHOLE CUTS 63°C (medium rare) microorganisms and ensure food safety. That’s Beef, veal, lamb, goat 71°C (medium) why it’s important to cook food properly and 77°C (well done) avoid interrupting the cooking. Eg…Poultry must Mechanically tenderized beef and veal 63°C be cooked to 74°C & a whole chicken must be Pork (chops and roasts) 71°C cooked to 82°C Uncooked ham 71°C Whole poultry 82°C To cook foods to a safe internal temperature, Poultry pieces 74°C follow the temperature and cooking time Horse 71°C recommendations in the table on the following Wild or farmed game meats (boar, deer, moose, etc.) 74°C page. Use a reliable, accurate thermometer to Exotic meats (crocodile, turtle, etc.) 74°C do so. FISH AND SEAFOOD Fish 70°C Seafood 74°C or Crustaceans: flesh becomes opaque. Oysters or mussels: Insert it into the center of the food, avoiding EGGS shells are open. bones or layers of fat for cuts of meat. Whole eggs Egg dishes The egg white and yolk are firm. 74°C 78  SAFE COOKING TEMPERATURES CAUTION: Partial cooking is not recommended for meat. Partially cooked foods do not reach a safe internal temperature. E.g., a cook wants to prep food in advance for the lunch rush. He partially cooks the chicken breasts in the morning, to an internal temperature of 55°C. He finishes cooking them at lunchtime. Partial cooking isn’t a recommended cooking method because it must be controlled very carefully. Some measures must be taken to avoid maintaining the food in the danger zone for too long. www.mapaq.gouv.qc.ca/cuissonsecuritaire Note: Offal should be cooked according to the type of meat Operators who want to cook their food at a lower temperature can use the MAPAQ’s equivalence table found at: www.mapaq.gouv.qc.ca/tableauxequivalence or follow the sous vide slow cooking temperaturetable found at www.mapaq.gouv.qc.ca/cuissonlente. Otherwise, they must be able to show that they are using intact pieces (that haven’t been tenderized, needled, or reconstituted) and a cooking process that has been recognized as safe for the type of meat prepared. 79 Inadequate cooking Proper cooking is one of the best means of making sure your operation does not cause a food- poisoning outbreak. Proper cooking kills all pathogens (except spores) or at least reduces their numbers to a point where they cannot make people sick. Inadequate cooking is often done by accident: for example, cooking still-frozen poultry or meat; attempting to cook a stuffed bird using the same time and temperature as an unstuffed bird; using an inexperienced cook. To prevent problems: Don’t rely on cooking times alone. Check the internal temperature of the food being cooked. For large cuts of meat or large batches of food, check the temperature in several spots. Be extra careful when cooking partially frozen foods. There can be cold spots in the food that are not properly cooked. The normal cooking time will have to be increased. When grilling or frying meat, cook until the juices run clear. Cooked fish until it flakes easily. Make thin, not thick, hamburgers. TARTARES AND SUSHI​ Tartars and sushi come with their share of risks. Consequently, at-risk people should avoid them. Special care must be taken during their preparation, in addition to the basic hygiene rules, which must be followed rigorously.​ Choose the freshest and highest quality meat or fish possible. It’s preferable to prepare tartare the day it will be eaten. A tartare must be eaten within 24 hours of it being made. Use intact pieces of meat that haven’t been needled or tenderized. Ground meat should never be used to make tartare, as it needs to be cooked thoroughly to be safe. 81 Sushi rice also carries some risks, as sushi makers keep the rice at room temperature to make it easier to make the sushi. However, for rice to be kept at room temperature, it must be acidified to a target pH of 4.2 and kept at that temperature for no more than 16 hours. If the rice hasn’t been acidified enough, it must be always kept in the fridge. It’s important to note that most fish used for tartare or sushi needs to have been frozen at -20°C for at least seven days before use. This crucial step kills parasites that are found naturally in certain types of fish. Some types of tuna and farmed fish, like salmon, are an exception to this rule. For more information, go to: www.mapaq.gouv.qc.ca/poissonscrus 82  That was heavy let's take a 15 minute break 83 Cold Holding for service must be always held at Hot holding for service must be always held at 4°C (40°F) or lower. 60°C or higher(140°F) or higher.. Use a probe thermometer to monitor temperatures regularly during the holding time and record Food held in a buffet them. food held in a warming tray until it Don’t overfill containers. Use is served metal containers for all hazardous Use a probe thermometer to monitor food since metal conducts cold better temperatures regularly during the than plastic. holding time and record them. Food can be held in the cold zone using a refrigerated unit or on ice. This is after the food has been cooked Containers of food should always to the right internal temperature be moved into a refrigerator if they’ll be stored overnight 84 Cooling Cool potentially hazardous food as quickly as possible, at temperatures in the 0 °C to 4 °C range. The internal temperature of the food must be reduced from 60 °C to 4 °C in less than six hours. However, within this timeframe, the internal temperature must drop from 60 °C to21 °C in less than two hours. Do the following to ensure proper cooling: Divide food in smaller portions and refrigerate o Divide up big cuts of meat Use shallow, wide containers made of materials that facilitate heat transfer Place food containers in an ice-water bath and stir periodically Use a blast chiller Use a clean and sanitized ice paddle  REHEATING​ To reheat potentially hazardous food that has been cooked and then cooled—and that must now be kept hot—maintain a temperature of 74 °C for 15 seconds or 63 °C for 3 minutes. This must be done within two hours of cooling. Turn potentially hazardous food frequently when reheating it in the microwave oven so that heat is distributed evenly. Safe reheating requires an overall temperature of 74 °C. If using a microwave, rotate or stir the food at least once during the reheat step, as microwaves heat unevenly. As well, the food must be heated to at least 74°C (165°F) and then stand covered for two minutes after reheating before adding to the hot hold unit. 86 Cleaning and sanitizing are two separate yet single procsse​s. Cleaning dislodges any food particles The 5 steps in CLEANING and dirt from the surfaces that the 1. Pre-washing; food comes in contact with. It includes:​ 2. Wash, Cleaning with the appropriate cleaning agent for the type of residue to remove; 3. Rinsing. Once surfaces have been cleaned, a visual check can sometimes reveal that they haven’t been cleaned enough. It will then be necessary to re-clean them. 87  4:SANITIZING​ Sanitizing surfaces reduces microorganisms to a safe level There are two ways to sanitize: Sanitizing is the process by which the number of microorganisms on surfaces is reduced until their level does not compromise food safety. There are two methods for sanitizing: 1) Thermal. The following must be monitored when this method is used: - Water temperature: 77 °C for manual sanitizing and 82 °C for the dishwasher - Amount of time the object is in contact with hot water: 30 seconds 2) Chemical. The following must be monitored when this method is used: Manufacturer’s instructions regarding product concentration Instructions for use Water temperature Amount of time the object is in contact with the chemical product Rinsing 88 2 Chemical sanitization, which means killing microorganisms with a chemical agent (sanitizer).​ Step 5:Air Dry It’s important to follow the manufacturer’s directions when using any Chemical: The product’s concentration; How to use the product; Water temperature; contact time with the chemical agent; The need to rinse the surface or material. 5 steps in cleaning Prewash, wash, rinse, sanitize, Air dry 89 A few precautions​ Cleaning and sanitizing agents must meet the standards set out in the Food and Drugs Act (R.S.C. 1985, c.F- 27) or be included in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non- Food Chemical clean at all times. Products, published on the Canadian Food Inspection Agency website: www.inspection.gc.ca. These products must be stored away from food to reduce contamination risks.​ Rags must be washed and rinsed after they’ve been used. They can then be kept in a solution containing sanitizer to prevent the growth of microorganisms and contamination. The solution must be kept. A three-compartment sink makes it easier to follow the cleaning steps when cleaning by hand, namely cleaning, rinsing and sanitizing. 90  It is prohibited to use metal brushes or scouring pads, as they can present a food contamination risk. It is recommended to use nylon scouring brushes. Dry cleaning, such as brushing, using a vacuum (reserved for food purposes only) or scraping can only be carried out to remove dried food residues that aren’t potentially hazardous. In the case of an environmental contamination or foodborne outbreak, it’s even more important to be careful about cleaning and sanitization methods. 91 This Photo by Unknown author is licensed under CC BY-SA-NC. Three-Compartment Sink Procedure  REGISTERS OF OPERATIONS​ Records on food storage, preparation, Purchase and supplier registers; cleaning and sanitizing activities must be Cooking registers for food products; kept Cooling registers for food products; on site and must be duly completed and available to establishment and inspection Marine bivalve molluscs registers; personnel. Storage temperature registers; Registers of the meats used to prepare ground meat; Here are some examples of registers 93 Pasteurization registers; required to control food safety Register of all the staff members who have been trained in food hygiene and safety. Note that some registers are Mandatory under the Regulation Respecting Food (CQLR, c. P-29, r 1). Facts to know Cleaning and sanitizing products must be approved for use with food and be used according to the manufacturer’s instructions. The use of a triple sink helps facilitate operations. The use of nylon scrub pads is recommended. Food is more likely to be contaminated when metal pads or brushes are used. Waterless cleaning (e.g., brushing, vacuuming, or stripping) can be used to remove dried food residues only. Here in the kitchens we work with 2 different types of chemical solution: After it is mixed with a sanitizer, used to sanitize worktable, equipment and cutting boards. That solution is efficient only for 4 hours water. A degreaser used to remove fat from working surfaces. This one needs to be rinsed well after it is used (cleaning chemical).  Items to be corrected and Date : ___________ Inspected by: _____________________ C NC corrective actions taken Secteur : Production Hand paper and soap are available at the sinks Hand washing sinks are functional and clean Refrigerated equipment temperatures are adequate (complete records) Equipment is clean (work table, utensils, containers, etc.) Food stored to avoid cross-contamination The premises are clean (ceiling, walls, floors, etc.) The garbage cans have been emptied and are clean 95  Hand washing MANPOWER Facilities Health condition and injuries Clothing Travel 96  Infected person Many people carry pathogens somewhere on or in their bodies without knowing it—in their gut, in their nose, on their hands, in their mouth, and in other warm, moist places. People who are carrying pathogens often have no outward signs of illness. However, people with symptoms of illness (diarrhea, fever, vomiting, jaundice, sore throat with a fever, hand infections, etc.) are much more likely to spread pathogens to food. Frequently, food preparation staff members are sources of contamination. Anyone can be a carrier of pathogenic microorganisms transmitted through food. The following precautions must be taken in order to prevent food poisoning.  HANDWASHING​ People who come in contact with food or the material and equipment used to prepare food must wash their hands and forearms before start work and any time there is a risk of contamination. Work clothing should not be used as a hand towel. If it is, it could become a new contamination source for the hands, and the surfaces and foods that they touch. The steps for proper handwashing are as follows: The behavior of the 1. Use hot water employees who prepare food or clean and sanitize the equipment 2. Apply antibacterial soap and material that comes in contact with food has a major impact 3. Rub hands and forearms briskly with lather for at least 20 seconds on food safety.​ 4. Scrub between fingers and clean nails with a clean nail brush Hands are can be a hotbed of 98 pathogenic microorganisms that 5. Rinse thoroughly under hot running water; reapply soap and scrub hands and cause foodborne diseases.​ forearms for another 5-10 seconds; rinse again 6. Dry hands with a single-use towel using the towel to turn off the water discard the towel in a trash receptacle 7. The use of hand sanitizer is not a substitute for hand washing, which must be done prior to applying any sanitizer. Handwashing sinks can only be used for handwashing.​ The Handwashing sink can’t be used for any food preparation, washing dishes, emptying out water from pots or cleaning buckets. Using the sink for anything other than handwashing increases the risk of contaminating There must be an adequate number of handwashing stations in the appropriate areas. There must be hot and cold running potable (clean) water, a sink, a mixing faucet (hot-cold), a soap dispenser and single-use hand towels (paper towels). CAUTION! Antiseptic gel does not replace handwashing. Even when you use the gel, it’s preferable to wash your hands beforehand. 99 HEALTH CONDITION AND INJURIES​ If you have a disease that can contaminate the food or if you have symptoms like diarrhea, nausea, vomiting or fever, let your employer know and see your doctor if need be. You must avoid any contact with food during this period.​ Any food handler who has enteric symptoms (diarrhea or vomiting) must stay away from the workplace for up to 48 hours after the symptoms have disappeared completely or be reassigned to work where there is no risk of the disease being transmitted to food or people. Salmonella can cause salmonellosis and typhoid fever and paratyphoid fever. Botulism is most often caused by Clostridium botulinum. Some other germs that cause foodborne illness include Cryptosporidium, Cyclospora, hepatitis A virus, Shigella, and Yersinia. 100 Basic food hygiene and safety rules must be always followed, and even more so when a food handler returns from sick leave. Employees with an infected skin issue (cuts or skin disease) in a visible area must not handle food or clean material and equipment. Employees with an uninfected skin issue (cuts or skin disease) must cover the affected area with a clean, waterproof bandage. If the affected area is on the hands, wrists or forearms, they must wear gloves over the bandage. 101  Information about gloves:​ You must wear them if you have an uninfected wound on your hand. They must be clean, waterproof and long enough to cover the entire bandaged area. Gloves can only be used once and must never be washed or reused. The use of gloves is not a substitute for hand washing. The wearing of latex or latex coated gloves is prohibited for anyone in contact with food or with equipment contacting food. Hands must be washed thoroughly before the gloves are put on and every time a fresh pair is worn. Gloves used to handle food must be used once only. They must never be washed and reused and must be changed: As soon as they are soiled or torn When a new task is started, or a different type of food is handled After handling raw food or before handling cooked or ready-to-eat food After touching a contaminated surface Do not dry your hands on your work clothing, since doing so can introduce a new 102 source of contamination to hands, surfaces, and the foods that are handled. A false sense of security You don’t have to wear gloves if your hands are clean and free of injuries! Gloves can be deceiving and give you a false sense of security: you can’t feel how dirty they get, and you might not change them as often as you would wash your hands. Think about it 103 This Photo by Unknown author is licensed under CC BY-SA. CLOTHING​ Your clothing must be irreproachable, which means that you must:​ Wear clean clothes that are used only in the workplace, as well as a bonnet or hairnet that covers the hair entirely. Wear a beard cover if necessary. For example, a mustache extending beyond the upper lip area must be covered by a beard cover. Remove watches, rings, earrings, pins, and any other pieces of jewellery, including body piercing jewellery, before starting work. Do not wear nail polish, and keep nails short and clean 104 NOTE: Items used to alleviate the effects of a handicap (glasses, contact lenses, hearing aids, etc.), Medic Alert-style bracelets or necklaces and items required for the task (thermometer, pencils, name badge, etc.) can be worn, provided that they can’t contaminate the food in any way Staff must avoid eating in the rooms, areas or vehicles where food is prepared and where the material and equipment are cleaned and sanitized. When cooks need to taste the food they are preparing, they must be careful to not contaminate it. For example, they must not taste the food directly over the dishes, and the spoons used to taste must only be used once and put straight in the dishwashing station. 105  Staff When you’re tasting food, you need to make sure the microorganisms in your mouth and on your fingers don’t end up in the food. 106  Tasting Food​ Food handlers often need to taste food as they prepare it Do: 1. Use a disposable spoon and throw it out right after you have tasted the food. 2. Use a clean regular spoon and place it with the dirty dishes right after you have tasted the food. 3. Ladle food into a cup, tasting bowl or another spoon. Use a second spoon to taste the food – that way, the first utensil goes in the food, the second goes in your mouth, and the two never touch. Don’t: 1. Dip your fingers into the food then into your mouth. 107 2. Put a spoon that has been in your mouth back into the food.  TRAVEL Food safety must not be compromised by people Work Clothes for work only change at the workplace travelling through the premises. As such, it’s important to avoid going from a contaminated area to a preparation area. For example, when making a delivery, the delivery people This Photo by Unknown author is licensed under CC BY. should not enter the food preparation area. And in a nursing centre, the nurses and the front-desk attendants should not go into the kitchen to pick up plated meals. 108 MACHINE Equipment Utensils Packaging 109  Equipment Equipment includes utensils, and packaging products. Their nature, state of repair, and level of cleanliness may be a source of food contamination. Requirements and Maintenance The equipment, utensils, and packaging used in food preparation must: Be clean Be accessible for cleaning, sanitizing, maintenance, and inspection activities Have smooth, non-absorbent surfaces that will not corrode and are free of holes, cracks, and crevices All chemical products used for equipment cleaning and maintenance (lubricants, coatings, paint, etc.) that could come into contact with food products must be appropriate for use with food. Any equipment or appliance used for refrigeration, freezing, or heating must be equipped with a thermometer. It is recommended to keep a temperature record for each appliance or piece of equipment. In addition, refrigerators and freezers should be defrosted and cleaned regularly in order to prevent unpleasant odors and other problems that could eventually lead to equipment failure. In the case of power or equipment failure, the staff must notify the person at the establishment responsible for hygiene as quickly as possible in order to ensure that the food stored in the affected refrigerators and freezers is safely managed. EQUIPMENT, UTENSILS AND PACKAGING Cleaning and sanitizing EQUIPMENT 1) Disassembly, as needed 2) Prewashing 3) Washing with the right detergent for the residue 4) Rinsing 5) A visual check of surface conditions after these steps may reveal inadequate cleaning, in which case cleaning must be repeated. 111 This Photo by Unknown author is licensed under CC BY.  Workplace Sanitation Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can grow on unsanitary surfaces and then contaminate food. Just because a work surface looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting to prepare food. Cold Storage​ Refrigerators, deep chilling units and freezers are your main tools for keeping potentially hazardous foods cold enough to prevent bacteria from growing.​ To keep your cold storage units effective:​ Use storage units for storage only, not to cool foods down! Monitor food temperatures. Avoid overloading, which taxes the cooling unit and cuts down air circulation, keep the unit door shut as much as possible. Only open it for short time periods. Place thermometers in the warmest area (usually by the door) and the coldest area (usually in the back) of each unit. Some units also include a read-out panel outside the unit so you can check the inside temperature without opening the door. All devices or installations used for refrigeration, freezing or hot-holding must contain a reliable, accurate thermometer. Temperatures should be logged for each of these devices or installations. it’s important to defrost and clean fridges and freezers regularly, including refrigeration systems in cold rooms. Doing this will prevent bad odors and other issues that could potentially cause the equipment to malfunction. 113 Condiment Fridge​ Condiment refrigerators are often used to prepare or assemble food items like sandwiches or pizza Proper temperatures in the food compartment are very hard to maintain in these units, so it’s important to keep the lid closed as much as possible and to closely monitor temperatures. The food compartments should be moved to the main part of the refrigerator for overnight storage. 114 The equipment and utensils used to prepare food must:​ Be clean, be non-toxic and in good condition; Be easy to take apart and clean, Sanitize Maintain Have smooth, non-absorbent waterproof surfaces that cannot be corroded and are free of holes, tears or cracks (equipment and utensils); Be resistant to the treatments they will be subject to, like Cleaning and sanitizing operations; Be unalterable by the products and made so that they don’t alter the products (e.g., if you heat food in the microwave, you must use a microwave-safe container so that toxic chemicals don’t leach into the food) 115 Equipment Care​ To help prevent equipment cross- contamination you should:​ Keep sanitizing solution on hand in a bucket or labeled spray bottle, mixed to the proper strengths. Replace cutting surfaces if they have cracks, crevices or open seams. Damaged surfaces can’t be cleaned well enough to get rid of harmful microorganisms. Remember that meat slicers come into contact with food and must be taken apart and thoroughly cleaned and sanitized after use. If slicers are used several times every day, clean the equipment throughout the day to remove bacteria from cutting surfaces. Take the slicer apart and thoroughly clean it at the end of the day. Change utensils (i.e., knives, ladles, tongs, etc.) often throughout the day. If a utensil is dropped, don’t wipe it on your apron or cloth and reuse It’s dirty and must be sent to the dish washing area and replaced with a clean one. Can opener blades enter the can and touch the food. They must be cleaned regularly. Equipment must never come into contact with garbage, the ground or any other inappropriate surface. Don’t overload refrigerated counters and freezers and make sure you don’t block the vents so that the cold air can circulate properly. 116 Packaging must be used to preserve food integrity and must be designed for use with food products.​ Canned food must be emptied into a covered container and refrigerated once the can is opened.​ The use of new containers is mandatory for sale Packaging and containers must be food grade The packaging must be clean and withstand the treatments to which it will be subjected. The plastic water bottle is not recommended for portioning (cleaning followed by sanitation does not guarantee safety). In general, plastic recycling companies use these second- generation materials for non-food purposes. Recovered plastic containers (e.g.: margarine, yogurt, etc.) and Styrofoam containers should not be used to heat food in the microwave. The chemicals that make up the plastic in these containers can migrate into the food during reheating. 117  MEDIUM Outside the building Inside the building Insects, Animals and Their Droppings Drinking water supply 118  Environment The environment includes the premises where food is prepared and stored. Inspection of the environment is aimed at detecting any source of physical, chemical, or environmental contamination Building Exterior Waste must be put in an area reserved for refuse and placed in clean, sealed, watertight containers that are inaccessible to insects and other animals. Waste must be collected regularly to avoid any overflow Even before even thinking about preparing food​ You have to make sure the premises are impeccable. It’s especially important to reduce environmental contamination risks both within and outside the building. Here are some things to check to make sure the premises are clean.​  INSIDE THE BUILDING There must be an adequate number of hand washing stations located in the appropriate areas. They must be equipped with running potable water, both hot and cold, and equipped with a sink, a combination faucet, a soap dispenser, a paper towel dispenser, and a trash can. Staff facilities must be separated from areas where food is handled, processed, or packaged, and there must be no direct access to these areas. Lockers must be available to the staff. Food storage and preparation rooms must be clean and must not present any risk of physical, chemical, or microbiological contamination. In addition, they must be used only for food preparation and storage. Rooms must have proper ventilation and airflow. Ventilation equipment must be installed in a way that prevents food from becoming contaminated. Lighting fixtures in preparation and storage areas must be protected from breakage. Appropriate sanitary equipment (trash cans) must be set up for the temporary storage of waste and non-food grade material and designed to 120 prevent any contamination. ​Microorganisms can be transferred from floors or walls to food contact surfaces by other objects: Floors, walls, and ceilings must be made of noncorrosive materials and withstand washing, cleaning, and sanitizing activities. They should be light color to allow filth and dirt to be seen more easily. Windows, doors, and their frames must be sealed or outfitted with properly adjusted screens. Activities must be planned appropriately. Physically or systematically separating tasks can prevent food contamination caused by staff movement. Waste pipes must be outfitted with protective screens and a sanitary trap. Cleaning products, disinfectants, and all other toxic products must be kept separate from where food is prepared or stored. Food safety depends in part on how your premises is laid out, and 121 its maintenance. Make sure your building:​  Prevention and Control The best way to control a pest infestation is to prevent it from happening in the first place. If, despite your best efforts, your prevention methods haven’t kept pests out, you need to know how to get rid of them. Some of these methods can be dangerous to you, your staff and your customers if proper care isn’t taken. Preventing pests from infesting your premises is much easier and less expensive than getting rid of pests that are already there. INSECTS, ANIMALS AND THEIR DROPPINGS​ Unauthorized animals, vermin, insects and their excrement are a major source of contamination by pathogens.​ A control and extermination program for insects, rodents and other animal pests is of primary importance.​ Hire an exterminator to help prevent or resolve any issues related to this. The presence of vermin in an establishment signals a lack of sanitary conditions It’s important to prevent insects and animals from entering the premises. 122 RODENT AND INSECT CONTROL​​ Rats, mice, flies, and cockroaches can spread disease by contaminating food and food contact surfaces. ​Any sign of rodent or insect infestation is usually considered a serious violation of health codes.​​ There are four basic methods of pest control. We start with the most important and most effective.​ 1. Build Them Out e.g.: doors are self-closing, or install fly fans​ 2. Eliminate Home and Breeding e.g.: Places Repair holes and all other structural defects​ 3. Eliminate Food Supplies e.g.: Keep all foods tightly covered or wrapped.​ 4. Exterminate e.g. : Hire a qualified, licensed exterminator who knows how to use poisons, insecticides, and traps FYI Extermination is a temporary solution only. Tips Regularly check if any animals, insects or their droppings can be found in your immediate environment. Block any openings with screens, grates, etc. Check food packaging and dispose of any products with damaged packaging. Keep things clean around the building to avoid attracting insects and animals. Store pesticides (insecticide, rodenticide and other similar products) in a safe place and make sure they will never come in contact with food products. There are four basic methods of pest control. We start with the most important and most effective.