sersafe manager test

why we need certification

 for our guest and our staff safety

Food borne Illnesses-

 is a disease transmitted to people through food (every year millions of people get sick from unsafe food) costing USA billions of dollars each year

Outbreak confirmed

two or more people need to have the same symptoms after eatting the same food. After an investigation is conducted by state and local regulatory authorities. Then has to be confirmed by a laboratory analysis.

Challenges

time, language & culture, literacy & education, pathogens, high-risk customers, turnover, unapproved suppliers

time (pressure to work fast hard to take the time to follow food safety practices), language & culture (communication with staff or how they view food safety), literacy & education (wide range of education background), pathogens ( disease-causing microorganisms like bacteria & viruses), unapproved suppliers ( foodborne illnesses), high-risk customers (elderly population), turnover (training new staff)

The cost of foodborne illness

USA- billions of dollars each year

restaurants- thousands of dollars or shut it down based on national restaurant association

Lose customers, sales, and reputation, negativie media exposure, lawsuits, legal fee, increased insurance premiums, staff as morale missing work or retraining

human cost- loss work, medical costs, long-term disability, even death

3 categories of contamination

biological, chemical, physical

biological contamination (1 most common)

pathogens are the greatest threat to food safety

patheogens- bacteria, parasites, and fungi

murshrooms, seafood, plants carry toxins or poisons

foodservice chemical contamination

cleaners, sanitizers, and polishes are also a threat when used incorrectly

physical contamination

broken glass in a drink, metal shavings, staples, bandages, dirt, bag ties, natural occuring like fish bone in fillets

Purchasing food from unsafe sources (common risk factors)

food prepare at a private home( avoid buying from unsafe sources)

(common risk factors) once food enters the operation

failing to cook food correctly

holding food at incorrect temperature

unsing contaminated equipment

practicing poor personal hygiene

all four factors are

time-temperature abuse

cross-contamination

poor personal hygiene

poor cleaning and sanitizing

time-temperature abuse

food is not held or stored at correct temperature

food is not cooked or reheated enough to kill pathogens

food is not cooled correctly

Cross-contamination

ingredients are added to food that receives no futher cooking

ready to eat food touches contaminated surfaces

food touches or drips onto cooked or ready to eat food

food handler touches contaminated food then touches ready to eat food

contaminated cloths touch food-contact surfaces

poor personal hygiene

touching or scratching a wound then touching food

coughing or sneezing onto food

working while sick

failing to wash hands after using the bathroom

poor cleaning and sanitizing

pathogen spreading food when equipment hasn’t been cleaned and sanitized correctly in between uses

utensils not wash and sanitized between uses

food contact surfaces only wiped down between uses instead of washed, rinse, and sanitized

sanitizer solutions not done correctly

wiping cloths aren’t stored in sanitizer solutions between uses or sanitizer soultions aren’t at the right strength

TCS FOODS

milk and dairy products

chicken and poultry products

eggs( expect shell egg treated to eliminate pathogens)

cooked food (rice, beans, all vegetables)/ heat-treated food

meat- beef, pork, lamb

fish, shellfish, crustaceans

baked potatoes

tofu, textured soy protein, and synthetic ingredients

sliced melons, cut tomatoes, cut leafy greens,

sprouts and sprouts seeds

untreated garlic and oil mixtures

ready to eat foods

food read y to eat with no further preparation washing or cooking

bakery items, cooked food, plant food cooked for hot holding, deli meat, washed fruit and vegetables both whole and cut, sugar, spices, seasonings,

population higher risk of foodborne illnesses

weak immune systems

the elderly

young children

immunocompromised people- cancer, chemotherapy, HIV OR AIDS, transplant recipients, certain medications

ways to keep guest safe

control time and temperature

prevent cross contamination

practice good personal hygiene

purchase from approved, reputable suppliers

clean and sanitize

the person in charge (PIC) must

be a certified food protection manager

be onsite during operating hours

PIC may not need to be on-site if the operation poses minimal risk

based on the kind of operation

based on the food served or sold

cashierless markets and convenience stores for examples

training staff about food safety

identify training needs- observing their performance, interviewing them, or a formal assessment,

develop the curriculum

implement the training- on the job, instructor led, or technology based like elearning

assess knowledge- written assessments like a quiz or exam

provide initial and ongoing training

retrain regularly

document training

monitor employees

take corrective action

government agencies responsible for preventing foodborne illness

the food and drug adminstration (FDA)

U.S. Department of Agriculture (USDA)

State and local regulators

Center for Disease Control and Prevention (CDC)

U.S. Public Health Service (PHS)

the food and drug adminstration (FDA)

inspects all food except for meat, poultry, and eggs

regualte food transported across state lines

issue the FDA food code (science based code that provides recommendations for food safety regulations)

FDA food code

science based code that provides recommendations for food safety regulations

internal temperature for meat

created for city, state, and tribal agencies

who regulates restaurants, retail, schools, daycare, centers, hospitals, and nursing home

recommendation not law provide technical and training industry and regulatory agencies

State and local regulators

writes or adopts codes that regulate retail and foodservice operations

codes may differ from FDA food codes because they are not require to adopt it

they inspects operations and enforce regulations

investigate complaints and illnesses

issue licenses and permits approving construction and reviewing and approving HACCP plans

inspections

are required to operations that serve food to the public

ensure minimum standards are met

produces a written report that notes deficiencies helping operation comply with safe food practices

inspectors arrive without warning do not refuse entry they have authority to gain access to operation

they can revoke the operations permit for refusing entry

after inspectors explain the results and score, if one is given

discuss violations and corrections timeframes

a copy of report will be given to you or person in charge at the time of the inspection

keep copies of all reports on file in operation

some jurisdictions require establishment to notify the public when inspection report is available

Contaminations

presence of harmful substances in food biological, chemical, and physical substances can all cause problems of foodborne illness other can cause physical injury

how Contaminations happens

everywhere (air, dirt, water and the animals we use for food)

physical hazards happen naturally in food (bones in fillets, pits in fruit)

happen on purpose but most times its accidental

in food and onto food-contact surfaces from the way people handle them(not washing hand after restroom called fecal-oral route of contamination)

contaminated food

food-contact surfaces or equipment then touches food

someone sneezes or vomits on them

letting ready to eat food touch a food-contact surfaces has been contact by raw meat, seafood, or poultry

storing food incorrectly or cleaning produce incorrectly

failing to spot signs of a pest infestation (they are major source of disease)

biological contamination

board term that cover everything from bacteria and viruses to fungi

microorganisms

microorganisms

small living organism that be seen only a microscope (many harmless except pathogens cause illness)

make you sick

some produce toxins or poison in the food

bacteria, viruses, fungi(mold and yeast), and parasites they are more than 40 types according to FDA

THE BIG 6

highly continuous and cause severe illnesses

Shigella spp, Salmonella Typhi, Nontyphoidal Salmonella (NTS), Shiga toxin-producing Escherichia coli (STEC or E.coli), Hepatitis A, Norovirus

common symptoms of foodborne illnesses

nausea, vomiting, diarrhea, abdominal cramps, Jaundice (yellowing of the skin and eyes) and fever

not everyone will have all the common symptoms they may even have other symptoms

Onset time

how quickly foodborne illness symptoms appear in a person

depends on the type of food eaten

ranging from 30 minutes to as long as six weeks

severity varies from mild diarrhea to death

bacteria basic characteristics

found everywhere including in and on our bodies

some keep us healthy while others cause illness

cannot be seen, smelled, or tasted

under right conditions bacteria grow rapidly

best way to prevent it is control time and temperature

food bacteria prefer

TCS food supports growth of bacteria better

acidity

measured by pH ranging from 0 to 14

bacteria like food that is neutral to slightly acidic (7 to 4)

temperature bacteria growth best at

between 41°F and 135°F (5°C and 57°C) known as temperature danger zone

especially between 70°F and 125°F (21°C and 52°C) where growth is most rapid.

keep food above or below range

time bacteria grow best at

more time they can grow to unsafe levels