Risk Management in Hospitality and Tourism Management PDF

SCHOOL OF INTERNATIONAL HOSPITALITY AND TOURISM MANAGEMENT DESCRIPTION: CODE: RISK MANAGEMENT AS APPLIED THC 102/ TO SAFETY, SECURITY AND HDC...

SCHOOL OF INTERNATIONAL HOSPITALITY AND TOURISM MANAGEMENT DESCRIPTION: CODE: RISK MANAGEMENT AS APPLIED THC 102/ TO SAFETY, SECURITY AND HDCC 02 SANITATION/ OCCUPATIONAL SAFETY AND SECURITY PREPARED BY: BARRIENTOS,MARIE VIVIEN T. CABUANG, ANGELICA MOLINTAS, ALEXANDER OLIMPO, DESIREE SALVA, JUMEL OLIVER TABLE OF CONTENTS Topic Page Introduction of the Module 2-8 UNIT 1. Providing Safe Food 9 - 15 Unit 2. Food Contamination 16 - 27 Unit 3: Contamination, Food Allergens, and Foodborne Illness 28 - 33 Unit 4: The Safe Foodhandler 34 - 40 Unit 5: COVID-19 Precautions in Food Handling 41 - 46 Unit 6: The Flow of Food: Introduction, Purchasing and Receiving 47 - 56 Unit 7: The Flow of Food Storage 57 – 60 Unit 8: The Flow of Food Preparation 61 - 67 Unit 9: The Flow of Food: Service 68 - 71 Unit 10: Sanitary Facilities and Pest Management 72 -78 Unit 11: Workplace Hazards and their Control 79 - 81 Unit 12: Ergonomic Stresses 82 -84 Unit 13: Basic Life Support and Basic First Aid Procedure 85 - 87 Appendices ServSafe Activity Quizzes DOLE OSHC Guidelines for Hotel Industry First Aid Pocket Guide, Canadian Red Cross 1 Introduction of the Module Course Code and Course Title: THC 102 – Risk Management as Applied to Safety, Security and Sanitation HDCC02 – Occupational Safety and Security Course Description: The subject focuses on the development of knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in the tourism and hospitality industry. Topics include the following: compliance with workplace hygiene procedures, establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures. Requirement of the Course: 1. Record of Training Certificate for ServSafe Re:Opening Guidance: COVID-19 Precautions Takeout Delivery 2. Video presentation of Basic Life Support and Basic First Aid Procedure Course Requirement Guide: Output # 1: Record of Training Certificate Rationale: The ServSafe Training Program provides certification to develop a strong industry workforce which is administered by the U.S. National Restaurant Association. The association is accredited by the American National Standard Institute and has been providing educational resources and training to business owners, managers and foodhandlers. It is fortunate that ServSafe has released a free training training video to train operators and staff to reopen restaurants, handling takeout and delivery considering the COVID-19 health and safety guidelines. As a student preparing to work in the industry, the knowledge that you would gain from the series of training video will give you an advantage and be well prepared in protecting yourself and your guest from harmful pathogens. Specific Guidelines: 1. The link for the ServSafe training program, will be given to you in our Google Classroom. 2. The training will be scheduled during our asynchronous schedule, during the first grading period. 3. The training requires you to register online, and this is given by ServSafe for free. 4. You will finish 3 training videos; a. Re:Opening Guidance: COVID-19 Precautions b. Takeout c. Delivery 5. You are to submit a Record of Training Certificate for each training videos, that will be given to you after completion of the training. 6. Each Record of Training Certificate will be given a weight of 30 points credit 2  7. Since this is considered as a course requirement, failure to submit the three Record of Training Certificate will result in an INC grade. 8. Submission will be thru our Google Classroom 9. The Record of Training Certificate would look like; Output # 2: Video presentation of Basic Life Support and Basic First Aid Procedure Rationale: Taking care of guests include ensuring that the staff are ready to perform during medical situations and emergencies. Working in Hospitality and Tourism Industry entails that the staff are equipped with the knowledge, skills and confidence to help guests immediately in case of accidents or medical situations within the premises of the business operations. It is with this reason that part of your training would be on basic life support and basic first aid procedure. Specific Guidelines: 1. Please wear plain white shirt and pants while doing the demonstration 2. Ask a family member or any person in your home that can act as your guest 3. For an infant, please just perform assuming that there is an infant on your hand. 4. Please submit only one video presentation that included all the procedure required 5. Limit your video presentation to a maximum of 10 minutes 6. Submit video in your class’ Google classroom 7. Rubrics for the video presentation are the following; Rubrics for Course Requirement: Video Presentation on Basic Life Support and Basic First Aid Criteria Excellent Good Fair Poor Rating 26 - 30 pts 21 - 25 pts 16 - 20 pts 10 - 15 pts Accuracy of The output The output The output The output Procedure presented the presented missed presented presented complete and 1-3 procedure missed 4-6 missed more correct procedure than 7 procedure procedure 3 Work Quality The output The output was The output The output exceeds done with good was done with was done with expectations. quality. Good fair quality. It is poor quality. It Maximum effort effort placed into evident that is evident that placed into the the presentation the output was the output was presentation is is evident. rushed. rushed and evident. little time was spent on the final product. Presentation The students The students There are No preparation speak clearly speak clearly and several was done for and the present the confusing the audience can information moments and presentation tell that the expected. Video the information and the group is adequate. presented is information understands not completely that is and knows the shared during presented information. It is the lacks much of evident that the presentation. It what is student is obvious the expected. practiced what student did not would be rehearse much said/done. prior to taping. Learning Competencies: After completing this course, you are expected to: a. Recognize causes of foodborne illnesses and its corresponding preventive measures. b. Follow appropriate food handler personal hygiene protocols. c. Apply standard food safety procedures through the operation d. Demonstrate knowledge in sanitary facilities and pest management e. Evaluate situation and apply basic first aid techniques Study Schedule Week Topic Learning Outcomes Activities FIRST GRADING Wk 1 ORIENTATION ▪ UB’s Vission, Mission and Objective ▪ SIHTM’s Vission, Mission and Objective ▪ Introduction of the subject ▪ Introduction of each students to the class ▪ Setting of expectation 4 Wk 1 UNIT 1. Providing Safe Food ▪ Basics on foodborne illness Activity 1: Self-Assessment Quiz: ▪ Challenges to food safety Providing Safe Food ▪ Cost of a foodborne illness ▪ Risk factors for foodborne illness Activity 2: Case Study: Jerry the ▪ TCS food Foodhandler ▪ Basics on keeping the food safe Wk Unit 2. Food Contamination 2-3 ▪ Pathogens Activity 3: Self-Assessment Quiz: Food ▪ Viruses Contamination ▪ Bacteria ▪ Parasites Activity 4: Case Study: Philip the kitchen ▪ Fungi manager ▪ Biological Toxins Wk 4-5 Unit 3: Contamination, Food Allergens, and Foodborne Illness Activity 5: News research on food ▪ Chemical contaminants contamination ▪ Physical contaminants ▪ The deliberate contamination of food allergens Wk 5 Unit 4: The Safe Foodhandler Activity 6: Self-Assessment Quiz: The ▪ How Food Handlers Can Contaminate Food. Safe Food Handle ▪ Diseases not transmitted through food Activity 7: Case Study: Prevention of an ▪ Components of a good personal hygiene Outbreak program ▪ Mangement’s role in a Personal Hygiene Program Wk 6 Unit 5: COVID-19 Precautions in Food Handling Activity 8: What changes needs to be ▪ COVID-19 Precautions in food delivery made? ▪ COVID-19 Precautions in food take-out Activity 9: Record of Training Certificate ▪ COVID-19 Precautions in dine-in facilities for ServSafe Re:Opening Guidance: COVID-19 Precautions Activity 10: Record of Training Certificate for ServSafe Takeout) Activity 11: Record of Training Certificate for ServSaef Delivery FIRST GRADING EXAMINATION MIDTERM GRADING PERIOD Wk Unit 6: The Flow of Food: Introduction, Purchasing Activity 12: Self-Assessment Quiz 4: 7-8 and Receiving The Flow of Food, an Introduction ▪ Preventing cross-contamination Activity 13: Discussion Questions ▪ Time and temperature control ▪ Choosing a supplier ▪ Inspection procedures ▪ Receiving and inspecting specific food Wk 9 Unit 7: The Flow of Food Storage Activity 14: Self-Assessment Quiz 5: ▪ General storage guidelines The Flow of Food: Purchasing, ▪ Types of storage Receiving, and Storage ▪ Storage techniques 5  ▪ Storing specific foods Activity 15: Case Study: Storage Errors Wk 10 Unit 8: The Flow of Food Preparation Activity 16: Case Study: Prepping Errors ▪ Thawing food ▪ Preparing specific food ▪ Cooking food ▪ Cooking requirements for specific food ▪ Cooling food ▪ Reheating food Wk 11 Unit 9: The Flow of Food: Service Activity 17: Self-Assessment Quiz 7: ▪ Holding food for service The Flow of Food: Service ▪ Serving food safely ▪ Off-site service Activity 18: Discussion Questions Wk 12 Chapter 10: HACCP, Sanitary Facilities and Pest Activity 19: Self-Assessment Quiz 9: Management Safe Facilities and Pest Management  Active Managerial Control  HACCP  Designing a sanitary establishment Activity 20: Case Study: Infestation  Considerations for other areas of the facility Problems  Sanitation standards for equipment  Installing and maintaining kitchen equipment and utilities  The Integrated Pest Management Program MIDTERM GRADING EXAMINATION FINAL GRADING PERIOD Wk Unit 11: Workplace Hazards and their Control Activity 21: Self-Assessment Quiz 13 - 14 ▪ Unsafe conditions and unsafe acts ▪ Cuts ▪ Struck against/by objects ▪ Burns and scalds ▪ Slips, trips and falls ▪ Noise Hazard ▪ Extreme Temperature ▪ Electrocution ▪ Fire and explosion ▪ Chemical Hazard ▪ Biological Hazards ▪ Workplace Violence Wk Unit 12: Ergonomic Stresses Activity 22: Test your knowledge 15 - 16 ▪ Awkward postures ▪ Manual Handling ▪ Prolonged standing ▪ Repetitive Movements Wk Unit 13: Basic Life Support and Basic First Aid Activity 23: Video Presentation of Basic 17 - 18 Procedure Life Support and First Aid ▪ Assessing a victim ▪ First Aid Techniques ▪ First Aid Procedure 6  ▪ Basic Life Support (CPR) FINAL GRADING EXAMINATION Course Study Guide: 1. Online classes will transpire using Google Meet application. You need to have a Google Meet app in your device and be familiar on the use of the said app. Google Meet meetings will transpire during our class hours. You are expected to be on time, dressed accordingly, and prepared in an appropriate space in your home. Mute your microphone during classes, unless you are called upon or acknowledged to speak. Your presence is required in the video at all times. If you need a restroom break, you may pause your video and you are given a maximum of 10 minutes to return in your video. Only 1 student is allowed to be out of screen at a time. You do not need to ask permission to go on a restroom break, so not to disrupt discussion. Note that your attendance will be checked during our Google Meet classes. You may use the chat box to communicate, using English as our main language. Maintain communication in a professional manner. Inappropriate use of emojis nor shortcuts or abbreviations of words are not permissible. Video recording and taking screenshots of anything that transpires in our Zoom classes is not allowed unless otherwise specified. 2. Announcements and all required outputs will be submitted using Google classroom. Classwork such as assignment, quiz assignment, questions, and learning materials will be posted in our Google classroom. Read and adhere to the instructions given in each classwork. The highest possible score, rubrics, due dates will also be indicated for your reference. Make sure that you submit your output in the correct classwork thread. Submitted outputs that are found to be found plagiarized will not be given credit. There will be several occasions that you will be asked to read literature or watch a video as preparation for the upcoming Google Meet session. Advance reading is essential in our class. 3. A Facebook group chat will also be created to facilitate further communication, updates, clarification and consultation. It is important that you use your real name in the FB account that you will use to converse with me, as reflected in your enrollment information, for me to identify you accordingly. Discussions in the group chat will be more relaxed but proper social etiquette is still essential. If you need to consult with me privately, please feel free to send me a private message during my consultation hours. My consultation hours will be given during our class orientation. 4. Graded output for this course will be quizzes, discussion questions, assignments and case study. The grading for these outputs will be based on the following rubrics: 7 Rubrics for Discussion Question, Assignment and Case Study Criteria Excellent Good Fair Poor 10 – 9 pts 8-7 pts 6-5 pts 4-1 pts Rating Knowledge Output is Shows Limited Little comprehensive. Shows adequate understanding, relevance/some outstanding grasp of understanding superficial accuracy concepts. of concepts knowledge Application/ Grasps inner Demonstrates Some Lacks evidence Analysis relationship of concepts, the ability to observations, of critical Excellent use of a wide analyze and some analysis, poor range of supporting synthesize, supportive use of material independent evidence used supportive analysis, evidence good use of a range of supportive material Work The output exceeds The output The output The output was Quality expectations. Maximum was done with was done with done with poor effort placed into the good quality. fair quality. It is quality. It is presentation is evident. Good effort evident that evident that the placed into the output was output was the rushed. rushed and little presentation time was spent is evident. on the final product. 8 Unit 1: Providing Safe Food Unit 1 Learning Outcomes: At the end of this discussion, you should be able to: 1. Understand the basics on foodborne illness 2. Recognize the challenges to food safety 3. Comprehend the cost of a foodborne illness 4. Identify the risk factors for foodborne illness 5. Identify TCS food 6. Comprehend the basics on keeping the food safe 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 Reputable foodservice providers are aware that food safety is essential in its operation. Standard operating procedures are often in place to avoid incidences that would harm their clients due to bad food. There are however, identified barriers in keeping safe food, these challenges are identified as the following: Challenges to food safety 1. Time and money. Pressure to work quickly can make it hard to take the time to follow food safety practices. 2. Language and culture. Staff may speak a different language than you do, which can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety. 3. Literacy and education. Staff often have different levels of education, making it more challenging to teach them food safety. 4. Pathogens. Illness-causing microorganisms are more frequently found on food that once was considered safe. 5. Unapproved suppliers. Food that is received from suppliers that are not practicing food safety can cause a foodborne-illness outbreak. 6. High-risk customers. The number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population. 7. Staff turnover. Training new staff leaves less time for food safety training. Proper training will provide the tools needed to overcome the challenges in managing a good food safety program. 9  It is important that food foodservice providers take proper food handling seriously because of the effect that would bring to the business. A foodborne illness outbreak can cost an operation a financial setback. The following are identified as the negative effects of foodborne illness to a food operation: Cost of a foodborne illness to an operation 1. Loss of customers and sales 5. Lawsuits and legal fees 2. Loss of reputation 6. Staff missing work 3. Negative media exposure 7. Increased insurance premiums 4. Lowered staff morale 8. Staff retraining If food is not handled correctly, it can become unsafe. The following are the five most common food-handling mistakes, or risk factors, that can cause foodborne illness. 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 What does it mean by Time-temperature abuse? A food is said to be subjected to time-temperature abuse when it has been exposed for too long at temperatures that are ideal for bacterial growth. The temperature danger zone (TDZ) is from 400F to 1400F, food should not be in this temperature for too long, or else it will lead to growth of pathogens. What is Cross-contamination? Cross-contamination happens when pathogens are transferred from one surface to another. This happens when; USDA Food Safety and Contaminated ingredient is added to another food that requires no further cooking. Ready-to-eat (RTE) food comes to contact with contaminated surface like a pot-holder and alike. Contaminated food touches or drips fluid onto cooked or RTE. A foodhandler touches contaminated food then touches RTE food. Contaminated cleaning clothes touch food-contact surfaces 10 Poor personal hygiene Food handlers can cause a foodborne illness if they; fail to wash their hands after using the restroom, come to work sick, cough or sneeze on food, touch or scratch wound, and then touch the food. Poor cleaning and sanitizing happen when; 1. Equipment and utensils are not washed, rinsed, and sanitized between uses 2. Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized 3. Wiping cloths are not stored in a sanitizer solution between uses 4. Sanitizer solution was not prepared correctly What are the foods that are most likely to be unsafe? Different type of food has different reaction to growth of pathogens, as pathogens requires a specific condition for growth. The TCS food – are food that requires an appropriate time and temperature control for safety. Pathogens grow well in TCS food, hence need extra precaution when handling. Ready to Eat Food (RTE) Aside from TCS food, RTE are also food items that needs extra attention in handling since it will be served to guest without prior cooking that usually stops growth of pathogens. RTE 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 TCS Food: 11 National, R. A. (2014) Who are at high risk for foodborne illnesses? These people have a higher risk of getting a foodborne illness: 1. Elderly people - Elderly people are at high risk because their immune systems have weakened with age. 2. Preschool-age children - Very young children are at high risk because they have not yet built up strong immune systems. 3. People with weakened immune systems - People with compromised immune systems include: ▪ People with cancer or on chemotherapy ▪ People with HIV/AIDS ▪ Transplant recipients ▪ People taking certain medications How to keep food safe? Basing on the previous discussion on how food becomes unsafe, we can now understand how we can prevent foodborne illness. Proper protocol and strategies need to be in place to keep food safe. 12 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 On the end of the government in US setting, there are agencies that are delegated to look over the prevention of foodborne illnesses. These are the following; Government agencies: 1. The Food and Drug Administration (FDA) - The Food and Drug Administration (FDA) inspects all food except meat, poultry, and eggs. The agency also regulates food transported across state lines. In addition, the agency issues the FDA Food Code, which provides recommendations for food safety regulations. 2. U.S. Department of Agriculture (USDA) - The U.S. Department of Agriculture (USDA) regulates and inspects meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state. 3. Centers for Disease Control and Prevention (CDC) & U.S. Public Health Service (PHS) - Agencies such as the Centers for Disease Control and Prevention (CDC) and the U. S. Public Health Service (PHS) conduct research into the causes of foodborne-illness outbreaks. 4. State and local regulatory authorities - State and local regulatory authorities write or adopt the food code that regulates retail and foodservice operations. Unit 1 Assessment Activity 1: Self-Assessment Quiz Instruction: 1. Please answer Activity Quiz 1: Providing Safe Food in the Quiz booklet that came with your module. Activity 2: Case Study: Jerry the Foodhandler Instructions: Basing on the knowledge that you have gained in Unit 1, read carefully the case below and answer in bulleted format. Jerry was not happy because he was working by himself. His coworker had called in sick and they were expecting their regular Wednesday night group of softball players. Jerry was not feeling too well himself, and on top of this, the large group canceled at the last minute. Unfortunately. Jerry had already started cooking a dozen burgers on the grill. Jerry finished cooking the hamburger patties until they were well-done, and then he put them in a pan on the counter. "Maybe someone will order a burger later," he thought. Because there were no customers yet, he made a quick run to the restroom. When he finished, he wiped his hands on his apron, combed his hair, and headed back to the kitchen. Twenty minutes later, Jerry got his first customers of the evening. They were an elderly man and his four-year-old granddaughter. 13  Jerry Was happy when they ordered a burger to share. "Cook it medium," the man said. It looked like the premade burgers would stay on the counter for a while. Jerry went back to the kitchen and put a fresh patty on the grill. Then he wiped off the cutting board he had used earlier for prepping raw chicken. He sliced the tomatoes and onion. When the burger just passed medium-rare, he plated it up. When Jerry delivered the food, the little girl asked for a glass of water. Jerry grabbed a glass and used it to scoop some ice. But, the glass broke. Jerry carefully picked the broken glass out of the ice machine. Then he got the girl a fresh glass for the ice water. Questions: 1. What did Jerry do wrong? 2. What should Jerry have done? References: Millman, M., & Kermott, C. (2010). Mayo Clinic guide to self care: Answers for everyday health problems. Rochester, MN: Mayo Clinic. National, R. A. (2014). Servsafe coursebook. Place of publication not identified: Prentice Hall. United States Department of Agriculture: Food Safety and Inspection Service (2017). Danger zone. Retrieved on July 30, 2020 from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get- answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index 14 Unit 2: Forms of Contamination Learning Outcomes: At the end of this discussion, you should be able to: 1. Understand the occurrence of food contaminants 2. Identify the particulars of biological contaminations; ▪ Viruses ▪ Bacteria ▪ Parasites ▪ Fungi ▪ Biological Toxins The Occurance of Food Contaminants Contamination comes from a variety of places. Contaminants can cause foodborne illness or result in physical injury. Contaminants are found in the animals we use for food, the air, water, dirt; and they occur naturally in food, such as bones in fish. Food can be contaminated on purpose. Most food is contaminated accidently. Examples of accidental contamination include: food handlers who don’t wash their hands after using the restroom, and then contaminate food and surfaces with feces from their fingers; and food handlers who pass contaminants through illness. Biological Contamination Microorganisms are small living particles that cannot be seen with the naked. Pathogens, on the other hand, are harmful microorganisms. Different pathogens react differently, some causes foodborne illness, produces toxins or poisons. The four types of microorganisms that can cause foodborne illness are the following; Viruses Bacteria Parasites Fungi The “Big Six” Pathogens According to the Food and Drug Administration (FDA), there are over 40 different kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness. Of these, six have been singled out by the FDA. These have been dubbed the ―Big Six‖ because they are highly contagious and can cause severe illness. They include: 15  1. Shigella spp. 2. Salmonella Typhi 3. Nontyphoidal Salmonella (NTS) 4. Shiga toxin-producing Escherichia coli (STEC), also known as E. coli 5. Hepatitis A 6. Norovirus The details for these pathogens, will be discussed later on in this Unit. Bacteria 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 What are the conditions that bacteria prefer for growth? F – Food ▪ Most bacteria need nutrients to survive. ▪ TCS food supports the growth of bacteria better than other types of food. A – Acidity ▪ Bacteria grow best in food that contains little or no acid, pH is the measure of acidity. ▪ The pH scale ranges from 0 to 14.0. A value of 0 is highly acidic, while a value of 14 is highly alkaline. A pH of 7 is neutral. ▪ Bacteria grows best in food that is neutral to slightly acidic. T – Temperature ▪ Bacteria grow rapidly between 41°F and 135°F (5°C and 57 °C). This range is known as the temperature danger zone. ▪ Bacteria grow even more rapidly from 70°F to 120°F (21°C to 49°C). ▪ Bacteria growth is limited when food is held above or below the temperature danger zone. T – Time ▪ Bacteria need time to grow. ▪ The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels. ▪ Bacteria grows twice in a span of 20 minutes O – Oxygen ▪ Some bacteria need oxygen to grow. ▪ Others grow when oxygen is not there. M – Moisture ▪ Bacteria grow well in food with high levels of moisture. ▪ The amount of moisture available in food tor this growth is called water activity (a.). ▪ The a. scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food. For example, water has a water activity of 1.0. 16 Symptoms of foodborne illness Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice ( yellowing of the skin) What are the major bacteria that causes foodborne illness? Bacteria / Source Food linked with Preventive Measures Signs & the Bacteria Symptoms Salmonella ✔ Lives only in humans. ✔ Ready-to-eat ✔ Wash hands Typhi (SAL-me- ✔ People with typhoid food ✔ Cook food to NEL-uh TI-fee) fever carry the bacteria ✔ Beverages minimum internal in their bloodstream and temperatures. intestinal tract. ✔ Do not allow sick ✔ Eating only a small employees be at amount of these work bacteria can make a person sick. ✔ The bacteria are often in a person's feces for weeks after symptoms have ended. Shigella spp. ✔ Found in the feces of ✔ Food that is ✔ Exclude food (shi-GEL-uh) humans easily handlers who have ✔ Most illnesses occur contaminated diarrhea from the when people eat or by hands, operation. drink contaminated food such as salads ✔ Wash hands. or water. Flies can also containing KS Control flies inside transfer the bacteria food (potato, and outside the from feces to food. tuna, shrimp. operation. ✔ Eating only a small macaroni, and ✔ Do not allow sick amount of these chicken) employees be at bacteria can make a ✔ Food that has work person sick. High levels made contact of the bacteria are often with in a person's feces for contaminated weeks after symptoms water, such as have ended. produce Nontyphoidal ✔ Farm animals ✔ Poultry and ✔ Cook poultry and Salmonella ✔ People eggs eggs to minimum (SAL-me-NEL- ✔ Meat internal uh) ✔ Milk and dairy temperatures products ✔ Prevent cross- ✔ Produce contamination between poultry and ready-to-eat 17  food ✔ Keep food handlers who are vomiting or have diarrhea and have been diagnosed with an illness from nontyphoidal Salmonella out of the operation Shiga toxin- ✔ Can be found in the ✔ Ground beef ✔ Cook food producing intestines of cattle. (raw and especially ground Escherichia ✔ lt is also found in undercooked) beef, to minimum coli infected people. ✔ Contaminated internal (ess-chur-EE- ✔ The bacteria can produce temperatures. kee-UH-KO-LI) contaminate meat Purchase produce during slaughtering. from approved, ✔ Eating only a small reputable amount of the bacteria suppliers. Prevent can make a person sick. cross- Once eaten, it produces contamination toxins in the intestines, between raw meat which cause the illness. and ready-to-eat ✔ The bacteria are often in food. a person’s feces for ✔ Do not allow sick weeks after symptoms employees be at have ended. work Other bacteria: Bacillus Cereus Bacillus Cereus is a spore forming bacteria found in soil. It is commonly associated with plants as cereal crops, such as rice. This illness can be prevented by cooking, holding and cooling food properly Food Involved Prevention Symptoms ▪ Cereal crops ▪ Cook food to the ▪ Abdominal cramps, pain ▪ Cooked rice, rice required minimum ▪ Watery Diarrhea pudding and fried rice internal temperature ▪ Nausea ▪ Cooked corn, ▪ Hold food at the proper ▪ Vomiting potatoes, temperature Cool food vegetables and properly meat Botulism Botulism is anaerobic bacteria that grow in the absence of oxygen. Botulism found in canned food, garlic & oil mixtures, baked potatoes that are wrapped in foil. 18 Food Involved Prevention Symptoms ▪ Improperly canned food ▪ Hold, cool and reheat ▪ Difficulty speaking ▪ Reduced-oxygen- food properly Inspect ▪ Difficulty swallowing packaged food canned food for damage ▪ Vomiting, nausea (ROP) ▪ Store canned food ▪ Double vision ▪ Temperature- away from sunlight ▪ Weakness abused baked ▪ Rejected dented, potato swelled canned food ▪ Untreated garlic-oil mixtures Listeria Listeria is naturally found in soil, water and plants. Listeria is associated with ready- to- eat food products. Unpasteurized dairy products especially soft cheeses affect the elderly and the very young population Food Involved Prevention Symptoms ▪ Ready- to- eat -food ▪ Cook raw meat to ▪ Abdominal cramps ▪ Raw and deli meat required minimum and pain ▪ Soft cheese internal temperature ▪ Spontaneous ▪ Unpasteurized milk ▪ Prevent cross- abortion of fetus and milk products contamination ▪ Meningitis ▪ Discard product that has ▪ Pneumonia passed its use- by or expiration date ▪ Use gloves before handling food Vibrio Vibrio is associated with raw or partially cooked oysters harvested from warm water during the months of April to October. Preventing illness depends upon purchasing oysters from approved, reputable suppliers and cooking them to the required minimum internal temperature Food Involved Prevention Symptoms ▪ Raw or partially ▪ Purchase oysters ▪ Abdominal cramps cooked oysters from approved, ▪ Diarrhea, ▪ Oysters harvest from reputable suppliers nausea, and warm water of Gulf of ▪ Cook oysters to the Vomiting ▪ Mexico required minimum ▪ Skin lesions ▪ Oysters harvest from internal temperature ▪ Fever and chills Atlantic and Pacific ▪ Inform people at risk to coasts during the consult a physician month before consuming raw or ▪ of April-October partially cooked oyster 19 Virus Location: ⮚ Carried by human beings and animals ⮚ Require a living host to grow ⮚ Do not grow in food ⮚ Can be transferred through food and remain infectious in food Sources: ⮚ Food, water, or any contaminated surface ⮚ Typically occur through fecal-oral routes 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 What are the major viruses that cause foodborne illnesses? Virus / Source Food linked with Preventive Measures Signs & the Virus Symptoms ✔Mainly found in the feces of ✔Ready-to-eat ✔exclude staff who Hepatitis A people infected with it. food have been ✔The virus can contaminate ✔Shellfish from diagnosed with water and many types of contaminated hepatitis A from the food water operation. ✔The virus is often transferred ✔exclude staff who to food when infected food have jaundice from handlers touch food or the operation. equipment with fingers that ✔Wash hands. have feces on them ✔Avoid bare-hand ✔An infected person may be contact with reedy- asymptomatic to-eat food. ✔Purchase shellfish from approved, reputable supplier Norovirus ✔The virus is often transferred ✔Ready-to-eat- ✔exclude staff who to food when infected food food Shellfish have been handlers touch food or from diagnosed with equipment with fingers that contaminated hepatitis A from the have feces on them. water operation. ✔An infected person may be ✔Exclude staff with asymptomatic diarrhea and vomiting from the operation. ✔Wash hands. ✔Avoid bare-hand contact with reedy- to-eat food. ✔Purchase shellfish from approved, reputable supplier 20  Parasites Location: ⮚ Require a host to live and reproduce Sources: ⮚ Seafood, wild game, and food processed with contaminated water, such as produce 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 Anisakiasis Anisakiasis is a worm-like parasite found in certain fish and shellfish. An illness can develop when raw or undercooked seafood containing the parasite is eaten. Food Involved Prevention Symptoms ▪ Raw and ▪ Cook fish to required ▪ Stomach pain undercooked: minimum internal ▪ Tingling in throat ▪ Herring, cod, temperature and coughing up halibut ▪ Purchase fish from worms ▪ Mackerel approved reputable ▪ Vomiting and nausea and pacific suppliers ▪ Diarrhea salmon ▪ If fish will be served raw, purchase sushi-grade fish Giardia Duodenalis Giardia Duodenalis is a parasite that has been found in improperly treated water. It ca be found in the feces of infected people. It is common for the parasite to be spread from person to person in day-care centers Food Involved Prevention Symptoms ▪ Improperly treated ▪ Use properly treated water ▪ Fever water ▪ Exclude food handlers with ▪ Loose stools diarrhea from the ▪ Abdominal cramps establishment ▪ Nausea ▪ Wash hands properly to minimize risk of cross- contamination 21  Fungi ▪ Yeasts, molds, and mushrooms: o Some molds and mushrooms produce toxins o Throw out moldy food, unless mold is a natural part of the food o Purchase mushrooms from approved, reputable suppliers Biological Toxins Toxins cannot be destroyed by cooking or freezing. The most important way to prevent a foodborne illness is to purchase plants, mushrooms, and seafood from approved, reputable suppliers. It is also important to control time and temperature when handling raw fish. ✔ Illness: ▪ Symptoms and onset times vary with illness ▪ People will experience illness within minutes ✔ General symptoms: ▪ Diarrhea or vomiting ▪ Neurological symptoms Tingling in extremities Reversal of hot and cold sensations ▪ Flushing of the face and/or hives ▪ Difficulty breathing ▪ Heart palpitations Foodborne Toxin-Mediated Infections Foodborne Toxin-Mediated Infections result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines Clostridium Perfringens Clostridium Perfringens is found naturally in soil where it forms spores that allow it to survive. It is also carried I the intestines of both animal and humans Food Involved Prevention Symptoms ▪ Meat and poultry ▪ Cook food to the required ▪ Abdominal cramps, ▪ Dishes made with minimum internal pain meat temperature ▪ Diarrhea ▪ Poultry with gravy ▪ Hold food at the proper ▪ Nausea temperature Cool food ▪ No Vomiting properly Hemorrhagic Colitis (E. Coli) Hemorrhagic Colitis is naturally found in the intestines of cattle, which can contaminate the meat during the slaughtering process. Although it has been associated with contaminated produce and undercooked ground beef. 22 Food Involved Prevention Symptoms ▪ Ground beef ▪ Cook food, particularly ground ▪ Abdominal cramps ▪ Under cooked beef beef, to required minimum ▪ Bloody diarrhea ▪ Contaminated produce internal temperature ▪ Nausea ▪ Prevent cross-contamination ▪ Bacteria is present in ▪ Exclude employees they have sick person’s feces diagnosed with hemorrhagic colitis Fish Toxins Scombroid Poisoning Some fish toxins are produced by the fish itself. Pufferfish, moray eel, and freshwater minnow all produce toxins. Scombroid poisoning (known as histamine) is an illness caused by consuming high levels of histamine. Fish Involved Prevention Symptoms ▪ Tuna ▪ Purchase fish from ▪ Reddening of the face/nick ▪ Bonito approved suppliers ▪ Burning of throat or mouth ▪ Mackerel and Mahi ▪ Prevent time-temperature ▪ Vomiting and nausea Mahi abuse during receiving, ▪ Diarrhea and headache storage, and preparation Ciguatera Fish Poisoning Ciguatoxin is found in certain marine algae. Ciguatoxin is commonly associated with predatory reef fish. The toxin accumulates in these fish when they consume smaller fish that have eaten the toxin algae. Fish Involved Prevention Symptoms ▪ Barracuda ▪ Purchase reef fish from ▪ Hot and cold sensations ▪ Grouper approved suppliers ▪ Tingling in fingers, lips, ▪ Jacks and Snapper ▪ Prevent time- toes temperature abuse ▪ Vomiting and nausea during receiving, ▪ Joint and muscle pain storage, and preparation Paralytic and Neurotoxic Poisoning Some types of shellfish can become contaminated as they filter toxic from algae from the water. People get sick with neurotoxic shellfish poisoning when they eat these shellfish. The toxins cannot be smelled or tasted and it is not destroyed by cooking or freezing. 23  Shellfish Involved Prevention Symptoms ▪ Clams and Mussels ▪ Purchase fish from ▪ Vomiting and nausea ▪ Oysters and Scallops approved suppliers ▪ Tingling of mouth, face, ▪ Prevent time-temperature arms and legs abuse during receiving, ▪ Diarrhea storage, and preparation Mushroom Toxins Foodborne illnesses associated with mushrooms are always caused by the consumption of toxic, wild mushrooms collected by amateur mushroom hunters. Cooking or freezing will not destroy toxins found in the wild mushrooms. Plant Toxins Plant toxins are another form of biological contamination. Foodborne illnesses from plant toxins have occurred from consumption of the following: Plants Involved Prevention ▪ Fava bean ▪ Beans are safe when properly ▪ Red Kidney beans cooked ▪ Jimsonweed ▪ Water hemlock ▪ Water kernels ▪ Rhubarb leaves Unit II Assessment Activity 3: Self-Assessment Quiz Instruction: Please answer Activity Quiz 2: Food Contamination in the Quiz booklet that came with your module. Activity 4: Case Study: Philip the kitchen Manager Instructions: Basing on the knowledge that you have gained in Unit 2, read carefully the case below and answer in essay format. Philip was the kitchen manager in a Chinese restaurant. His boss, the owner/operator, had taken the day off to visit her family. So, on Monday afternoon, Philip was the manager on duty. Just after the lunch shift slowed down, the calls began to coming in. Customers were complaining that they had gotten sick after eating at the diner on Saturday. The cashier turned over the phone calls to Philip. He became a little panicked after the third call came in. Callers told Phillip that they were experiencing diarrhea and fever. Many complained about severe vomiting as well. All of the callers had eaten the meat loaf platter. Phillip didn't know what to say. He asked them to call back the next day when the owner could help. Phillip tried to reach the owner, but his calls went straight to voice mail. Phillip tried to 24 remember who was working on Saturday. He thought about the ingredients in the meat loaf and what might have happened. Just as he was about to write some information down, a health inspector arrived. The inspector told Phillip that they had received illness complaints from customers who had eaten at the diner. The inspector asked Philip what information he had received from the customers who had gotten sick. Upon investigation, all of the clients who got sick claimed to eat Yang Chow fried rice. He also advised Phillip that they should work together to identify the source and take action immediately. Philip said he didn't know what had happened and that he was just the kitchen manager covering the shift for his boss. He told the inspector to come back on Tuesday when the owner would be back.. 1. What did Philip do wrong? 2. What pathogen could have caused the foodborne illness? 3. What are the possible factors that have led to the contamination of food? 4. What should have been done to avoid it? References: National, R. A. (2014). Servsafe coursebook. Place of publication not identified: Prentice Hall. Schirone, M., Visciano, P., Tofalo, R., & Suzzi, G. (2019). Editorial: Foodborne Pathogens: Hygiene and Safety. Frontiers in Microbiology, 10. doi:10.3389/fmicb.2019.01974 25 Unit III. Contamination, Food Allergens, and Foodborne Illness Learning Outcomes: At the end of this discussion, you should be able to: 1. Identify chemical and physical contaminants 2. Recognize prevention of deliberate contamination of food. 3. Identify strategies on response to a foodborne-illness outbreak 4. Recognize common food allergens and its preventive actions Chemical Contaminants Chemicals can contaminate food if they are used or stored the wrong way. Cleaners, sanitizers, polishes, machine lubricants, and pesticides can be risks. Also included are deodorizers, first-aid products, and health and beauty products, such as hand lotions and hairsprays. Certain types of kitchenware and equipment can be risks for chemical contamination. These include items made from pewter, copper, zinc, and some types of painted pottery. These materials are not food grade and can contaminate food. This is especially true when acidic food, such as tomato sauce, is held in them, as shown on the slide. 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.) Symptoms: Vary depending on chemical consumed Most illnesses occur within minutes Vomiting and diarrhea are typical 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 26  Physical Contaminants Food can become contaminated when objects get into it. It can also happen when natural objects are left in food, like bones in a fish fillet. 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 Symptoms: o Mild to fatal injuries are possible o Cuts, dental damage, and choking o Bleeding and pain Prevention: o Purchase food from approved, reputable suppliers o Closely inspect food received o Take steps to prevent physical contamination, including practicing good personal hygiene Deliberate contamination of Food Groups who may attempt to contaminate food: Terrorists or activists Disgruntled current or former staff Vendors Competitors 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 How to respond to a foodborne-illness outbreak? Gather information Notify authorities Segregate product Document information Identify staff Cooperate with authorities Review procedures 27 Food Allergens Depending on the person, an allergic reaction can happen just after the food is eaten or several hours later. This reaction could include some or all of the symptoms identified in the slide. Initially symptoms may be mild, but they can become serious quickly. In severe cases, anaphylaxis—a severe allergic reaction that can lead to death—may result. If a customer is having an allergic reaction to food, call the emergency number in your area. 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 The Big Eight food allergens: While more than 160 food items can cause allergic reactions, just eight of those account for 90 percent of all reactions in the United States. These eight food items are known as the Big Eight. Allergenic Foods and their Allergens, with links to Informall. (n.d.) Food Involved Symptoms 1. Milk and dairy products ⮚ Itching in and around mouth, face and scalp 2. Eggs and egg products ⮚ Tightening in the throat 28  3. Fish and shellfish ⮚ Wheezing or shortness of breath 4. Wheat ⮚ Hives, welling of face, eyes and hands 5. Soy and soy products ⮚ Abdominal cramps, vomiting or diarrhea 6. Peanuts and tree nuts ⮚ Loss of consciousness or death as pecans and walnut How to prevent allergic reactions? Train your service staff Your staff should be able to tell customers about menu items that contain potential allergens. At minimum, have one person available per shift to answer customers’ questions about menu items. When customers say they have a food allergy, your staff should take it seriously. Tell customers how the item is prepared. Sauces, marinades, and garnishes often contain allergens. For example, peanut butter is sometimes used as a thickener in sauces or marinades. This information is critical to a customer with a peanut allergy. Tell customers if the food they are allergic to is in the menu item. Identify any ―secret‖ ingredients. For example, your operation may have a house specialty that includes an allergen. Suggest menu items that do not contain the food that the customer is allergic to. Clearly mark or otherwise indicate the order for the guest with the identified food allergy. This is done to inform the kitchen staff of the guest’s food allergy. Confirm the allergen special order with the kitchen staff when picking up the food. Make sure no garnishes or other items containing the allergen touch the plate. Food should be hand-delivered to guests with allergies. Delivering food separately from the other food delivered to a table will help prevent contact with food allergens. Train your kitchen staff Staff must make sure that allergens are not transferred from food containing an allergen to the food served to the customer. This is called cross-contact. Cooking different types of food in the same fryer oil can cause cross-contact. Shrimp allergens could be transferred to the chicken being fried in the same oil. Putting food on surfaces that have touched allergens can cause cross-contact. For example, putting chocolate chip cookies on the same parchment paper that was used for peanut butter cookies can transfer some of the peanut allergen. How to avoid cross-contact? ▪ Check recipes and ingredient labels ▪ Wash, rinse, and sanitize cookware, utensils, and equipment before preparing an allergen special order ▪ Make sure the allergen doesn’t touch anything for customers with food allergies (food, beverages, utensils, etc.) ▪ Wash your hands and change gloves before prepping food ▪ Label food packaged on-site for retail use 29 Unit III Assessment Activity 5: News research on food contamination Instruction: 1. Research a news article that features a foodborne illness incident that involves either a chemical or physical contamination. 2. Assess the situation basing on the news article and answer the following; a. What chemical or physical thing caused the foodborne illness? b. What are the possible factors that have led to the contamination of food? c. What should have been done to avoid it? Activity sheet: News research on food contamination Attach news article here a. What chemical or physical thing caused the foodborne illness? b. What are the possible factors that have led to the contamination of food? c. What should have been done to avoid it? References: Allergenic Foods and their Allergens, with links to Informall. (n.d.). Retrieved August 21, 2020, from https://farrp.unl.edu/allergenic-foods-and-their-allergens-links-informall National, R. A. (2014). Servsafe coursebook. Place of publication not identified: Prentice Hall. Schirone, M., Visciano, P., Tofalo, R., & Suzzi, G. (2019). Editorial: Foodborne Pathogens: Hygiene and Safety. Frontiers in Microbiology, 10. doi:10.3389/fmicb.2019.01974 30 Unit IV. The Safe FoodHandler Learning Outcomes: At the end of this discussion, you should be able to: 1. Identify personal behaviours that can contaminate food 2. Perform proper handwashing procedures 3. Identify the components of the role of the management in maintain a clean worker How can a foodhandler 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 What actions can contaminate food? People often do things that can spread pathogens without knowing it. To avoid causing a foodborne illness, food handlers must pay close attention to what they do with their hands and avoid the actions indicated below; 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 31  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 Handwashing Handwashing is the most important part of personal hygiene. It may seem like an obvious thing to do. Even so, many food handlers do not wash their hands the correct way or as often as they should. You as a manager, must train your food handlers to wash their hands, and then you must monitor them. 1. Wet hands and arms. Use 2. Apply soap. Apply enough 3. Scrub hands and arms running water as hot as to build up a good lather. vigorously. Scrub them you can comfortably stand. for 10 to 15 seconds. It should be at least Clean under fingernails 100°F(38°C). and between fingers. 4. Rinse hands and arms 5. Dry hands and arms. Use thoroughly. Use running a single-use paper towel or warm water. hand dryer. Consider using a paper towel to turn off the faucet and open the restroom door. National, R. A. (2014) Food handlers must wash their hands after: ▪ Taking out garbage ▪ Handling service animals or aquatic ▪ Clearing tables or busing dirty dishes animals ▪ Touching clothing or aprons ▪ Touching anything else that may ▪ Handling money contaminate hands ▪ Leaving and returning to the kitchen/prep area. 32 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 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 Requirements for food handlers: Keep fingernails short and clean Do NOT wear false nails Do NOT wear nail polish What to do if you have a wound? 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 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 to the correct temperature ▪ Must NEVER be used in place of handwashing ▪ Must NEVER be washed and reused ▪ Must fit correctly 33 How to use gloves properly? ▪ Wash 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 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 Bare-hand contact with ready-to-eat food must be avoided unless: ▪ 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 ▪ 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 What is the proper? 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 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 What if your staff is sick, what are you suppose to do? 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 34 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 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 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 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 35 Unit IV Assessment Activity 6: Self-Assessment Quiz Instruction: Please answer Activity Quiz 3: The Safe Food Handler in the Quiz booklet that came with your module. Activity 7: Case Study: Prevention of an Outbreak Instructions: Basing on the knowledge that you have gained in Unit 4, read carefully the case below and answer in essay format. Sixteen people became sick and four were hospitalized after drinking milk shakes contaminated with shiga toxin producing E. coli at a drive-in restaurant. The outbreak was started by an employee who came to work sick. The employee made a milk-shake mix that was served over a five-day period. She had diarrhea and severe abdominal cramps prior to making the shake mix. However, the employee continued to work until she was found to have a possible case of shiga toxin-producing E-coli five days later. Fourteen of the sixteen people who became ill had consumed milkshakes. Three people were briefly hospitalized. A fourth, a fifteen year old girl, required dialysis due to kidney failure resulting from the illness. The drive-in was temporarily closed, but it was cleaned and reopened a few days later. Question: 1. What caused the outbreak? 2. Assume that you are the kitchen manager, what specific policy will you implement to prevent the same incident not to happen again? References: Allergenic Foods and their Allergens, with links to Informall. (n.d.). Retrieved August 21, 2020, from https://farrp.unl.edu/allergenic-foods-and-their-allergens-links-informall National, R. A. (2014). Servsafe coursebook. Place of publication not identified: Prentice Hall. Schirone, M., Visciano, P., Tofalo, R., & Suzzi, G. (2019). Editorial: Foodborne Pathogens: Hygiene and Safety. Frontiers in Microbiology, 10. doi:10.3389/fmicb.2019.01974 36 Unit V. COVID-19 Precautions in Food Handling _______________________________________________________________________________ Learning Outcomes: At the end of this discussion, you should be able to: 1. Know the symptoms of COVID-19 2. Identify procedures to prevent the spread 3. Recognize actions to reduce employee and guest risks 4. Identify guidelines for face coverings, hand washing, hand sanitizer use, and food handling 5. Identify guidelines for cleaning, sanitizing, and disinfecting To work safely in a restaurant these days, it’s essential to know how the SARS-CoV2 coronavirus that causes COVID-19 works, and how to avoid it. COVID-19 is spread from person to person. Any time an infected person sneezes or coughs or talks or laughs, they create respiratory droplets that can land in the noses and mouths of anyone nearby, or even be inhaled directly into the lungs. That means that if you’re in close contact with that person, within six feet of them, there’s a risk that you could become infected. Those droplets can also land on surfaces such as tables, menus, phones, or just about anything, really. If a person touches a contaminated surface and then rubs their mouth, eyes, or nose, it can have the same outcome—it can lead to infection. If a person does become infected, they may show a variety of different symptoms. The most common symptoms include a cough and shortness of breath or difficulty breathing. And people with COVID-19 may exhibit two or more of these symptoms: ○ fever, chills, repeated shaking with chills, muscle pain, headache, sore throat, and a new loss of taste or smell. These symptoms can appear anywhere from two to fourteen days after exposure to the virus. But, some infected people may not show symptoms at all. How to keep guests and employees safe? Keeping yourself healthy is the best way to keep your guests safe. As not all infected people show symptoms, it is best to keep your distance at all times. Also avoid touching your face with unwashed hands, especially your eyes, nose, and mouth. Do proper handwashing. That’s more important now than ever. Stay home if you’re feeling sick. Inform manager when you feel ill. Managers should look for signs of illness during a pre-work screening. And some may check to see if employees have a high temperature, or they may ask you to check yourself. It depends on the operation and local legal requirements. Another important precaution you can take is to make sure that coughs and sneezes are covered. Wear a face mask and face shield. Make sure that the face covering covers both your mouth and nose, fits snugly, and that you can breathe without restriction. 37  Washable cloth face coverings should be made of multiple layers of fabric, and should be suitable to being laundered and machine-dried. When you’re putting the face covering on, be careful not to touch your eyes, nose, or mouth with unwashed hands. If you’re wearing a face covering in an environment such as a hot kitchen, you may be tempted to touch or adjust it. Avoid this as much as possible. If you do touch the face covering, always treat it as if it’s contaminated. Wash your hands and change your gloves if you’re wearing them. And if you remove your face covering, remember not to set it on a food-contact surface! Either dispose of the mask, or place it in a container or bag. Then launder it as directed by your manager. If you don’t have a face covering on, you still need to control those droplets, so cough or sneeze into your elbow. Or, you can cover your nose and mouth with a tissue. Then throw that tissue into the garbage and wash your hands immediately! You work in foodservice, so you already know how to wash your hands properly. If you have any questions, ask your manager. For control of coronavirus, the CDC recommends 20 seconds of scrubbing, which is longer than standard food safety practice. After washing, you don’t want to re-contaminate your hands and arms. So you may want to use a paper towel to turn off the faucet and to open the door when leaving the restroom. Can hand sanitizer replace handwashing? The answer is absolutely no. However, in case you are in a delivery and there is no sink available, then you may use sanitizer as an alternative, then do proper handwashing as soon as possible. The FDA recommends using a hand sanitizer that contains at least 60% alcohol. Can you touch ready-to-eat food with bare hands? The answer again is absolutely no.Wear single-use gloves whenever handling ready-to-eat food. If the gloves become contaminated, throw them away and get a fresh pair. As an alternative to gloves, food can be handled with spatulas, deli sheets, tongs, or other utensils. What needs to be clean and sanitized? Everything! Most particularly food-contact surfaces. Just think, if an employee and guest can touch it, then it needs to be cleaned and disinfected on an ongoing basis. Clean and sanitize every table turn over. Pay special attention to items that are touched frequently (between guests), such as: ❖ light switches ❖ handles and doorknobs ❖ phones ❖ touchscreens ❖ menus ❖ salt and pepper shaker ❖ condiments container ❖ check presenters ❖ tabletops ❖ seats 38 What are other changes needed in a foodservice operation? 1. Signs at the entrance stating that no one with a fever or symptoms of COVID-19 will be permitted inside the operation. 2. Signs that direct guests to hand sanitizer stations, and that offer instructions on how to maintain distance. 3. Signs and indicators on the floors for customers to maintain a safe distance while in line. 4. The layout of the facility may change as well. That might include things like six-foot spacing between guests, barriers between booths, smaller tables, changes to the way self-service areas function, and increased spacing in kitchens. 5. The way that we work is also being adapted to allow social distancing. Technology can help here. Contactless payment systems and mobile ordering apps are good ways to reduce close contact. 6. Reservation systems and encouraging guests to call or text ahead can also help to reduce guest crowding in waiting areas and bar areas. In fact, some operations may encourage guests to wait outside or in their cars until a table opens up or while a carryout order is prepared. 7. Apply precaution as well with third-party delivery drivers, suppliers, and anyone else who may enter your operation. How to properly conduct pick-up and delivery properly? Pick-up and delivery services have been a lot more popular. The same tools used in the rest of the operation apply here: using face coverings, maintaining social distancing and preventing crowding, and maintaining good hygiene. A great way to reduce contact during pickup and delivery is to use touchless payment systems if offered by your operation. And offering to place pickup orders directly in the trunk of the guest’s vehicle is another. Now, whether the customer is picking up or receiving a delivery, the food packaging is critical. It’s the barrier between the food and potential contamination. That’s why it’s so important that the packaging stays closed and intact. It should never be opened by anyone except the customer. Cleaning and disinfecting matters for off- site delivery, too. Coolers, insulated bags, even the delivery vehicle that all of this is carried in should be cleaned frequently. Your manager can tell you your operation’s policies. When delivering food off-site, you’ll want to reduce close contact just like anywhere else. You might encourage your customers to consider ―no-touch‖ deliveries if offered by your operation. Combining touchless payment, texting or phoning the customer on arrival, and a no-touch handoff can keep contact to a minimum while still providing great service. 39  The illustration below is an example of a poster that helps protect both guests and employees from COVID-19; Public Health, Seattle & King County, 2020 40 Unit V Assessment Activity 8: What changes needs to be made? Instructions: The following pictures are taken in hospitality and tourism establishments prior to COVID-19 outbreak. Suggest policies that need to be made to protect guests and employees from COVID-19. 41 References: Dominko, M. (2020, May 12). 5 Things You May Never See at Starbucks Again. Retrieved August 21, 2020, from https://www.eatthis.com/starbucks-changes-coronavirus/ National, R. A. (2014). Servsafe coursebook. Place of publication not identified: Prentice Hall. Public Health Seattle & King Country (2020). We’re protecting our customers from COVID-19. Retrieved last July 22, 2020 from https://www.kingcounty.gov/depts/health/covid- 19/languages/~/media/depts/health/communicable-diseases/documents/C19/COVID- Restaurant-Customers.ashx Radke, B. (2017). Go brunch crazy at Aria's all-you-can-eat all week long. Retrieved August 21, 2020, from https://lasvegasweekly.com/dining/2017/jul/20/go-brunch-crazy-at-arias-all- you-can-eat-all-week/ ServSafe Training Video Covid-19. (n.d.). Retrieved August 21, 2020, from https://event.on24.com/eventRegistration/EventLobbyServlet?target=reg20.jsp 42 Unit VI The Flow of Food: Introduction, Purchasing and Receiving Learning Outcomes: At the end of this discussion, you should be able to: 1. Prevent cross-contamination 2. Prevent time-temperature abuse 3. Use the correct kinds of thermometers to take temperatures 4. Purchase food from approved, reputable suppliers 5. Use criteria to accept or reject food during receiving The Flow of Food To keep food safe throughout the flow of food: Prevent cross-contamination Prevent time-temperature abuse How to Prevent 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 Notes: Each type of food should have separate equipment. For example, use one set of cutting boards, utensils, and containers for raw poultry. Use another set for raw meat. Use a third set for produce. Colored cutting boards and utensil handles can help keep equipment separate. The color tells food handlers which equipment to use with each food item. You might use yellow for raw chicken, red for raw meat, and green for produce. Clean and sanitize all work surfaces, equipment, and utensils after each task. When you cut up raw chicken, for example, you cannot get by with just rinsing the equipment. Pathogens such as nontyphoidal Salmonella can contaminate food through cross-contamination. To prevent this, you must wash, rinse, and sanitize equipment. 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 43 Notes: If you need to use the same table to prep different types