Food Manager Certification

Food and Drug Administration (FDA):

• Inspects all food except meat, poultry, and eggs

• Regulates food transported across state lines

• Issues the Food Code

The FDA Food Code:

•Provides recommendations for food safety regulations

• Is recommendation, not law

The U.S. Department of Agriculture (USDA):

•Regulates and inspects meat, poultry, and eggs

• Regulates food transported across state lines

• Regulates food involving more than one state

The Centers for Disease Control and Prevention (CDC)

• Provides guidance and education around diseases

State and Local Regulatory Authorities:

•Write or adopt codes regulating retail and foodservice operations

• Codes may differ from FDA Food Code

• Inspect operations to ensure compliance with FDA Food Code and local requirements

FOODBORNE ILLNESS

A foodborne illness is a disease transmitted to people through food

Foodborne Outbreak

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

Costs of foodborne illness:

•Loss of customers and sales

• Loss of reputation

• Negative work exposure

• Lower staff morale

• Lawsuits and legal fees

• Staff missing work

• Increased insurance premiums

• Staff retraining

Top 5 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.

How does food become unsafe?

1. Time-Temperature Abuse

2. Cross Contamination

3. Poor Personal Hygiene

4. Poor cleaning and sanitizing

TCS (Time Control for Safety) Foods

They consist of: Dairy products, eggs, meats, poultry, fish, shellfish, cooked potatoes, cooked rice, soy and soy products, bean sprouts, cut tomatoes and melons & garlic and oil mixture

Ready-to-eat Food

Food that can be eaten without further preparation, washing or cooking.

Ex: Cooked food, Washed fruit and vegetables, Deli meat, Bakery items and Sugar, spices, and seasonings

High-Risk Populations for Foodborne Illnesses

Elderly people, preschool-age children, and people with compromised immune systems

FOOD DEFENSE

The act of preventing an intentional contamination of food.

Intentional Contamination of Food can come from:

•competitors

• vendors

• employees

• customers

• terrorists

Categories of Motive for Intentional Food Contamination

1. Disease, mass casualties, and death

2. Impact on public health services

3. Social and political implications

Economic and trade impact

ALERT Method for Food Defense

Assure. Assure that products are purchased from safe sources.

Look. Look at areas where food is exposed and could be vulnerable. Here you can look at surveillance cameras.

Employees. Employees and vendors must be monitored when around food.

Reports. Reports and logs related to food defense must be maintained.

Threat. Threats must be taken seriously, and a plan must be in place if food is threatened.

PERSON-IN-CHARGE

An individual present at the food establishment who is responsible for the operation.

Ex: A manager, supervisor, or employee with a food safety certification.

Demonstrates: knowledge of foodborne illness prevention, the application of Hazard Analysis and Critical Control Point (HACCP) principles, and the requirements of the regulatory authority

PIC (Person-In-Charge) must ensure:

•The food establishment is approved to serve and sell food.

• Unnecessary people are not allowed in food preparation, storage, or cleaning areas.

• Employees comply with regulatory requirements.

• Employees wash their hands correctly.

• Products are inspected properly upon receiving.

• Employees cook and cool foods properly.

• Employees clean and sanitize equipment safely.

• Employees prevent bare-hand contact with ready-to-eat foods by using suitable utensils.

• Employees are trained on food safety, food allergy awareness, food defense, and HACCP.

• Food employees and conditional employees are aware of their responsibility to report health illnesses.

• Consumers are informed of the risk when ordering raw or undercooked foods.

• Consumers use clean tableware when returning to self-service areas.

Training & Monitoring (PIC)

•As a manager, your job is more than just understanding food safety practices and creating the necessary procedures. You also must train your staff to follow these procedures.

• Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge. Other knowledge will be specific to the tasks performed on the job. For example, everyone needs to know the correct way to wash their hands. However, only receiving staff need to know how to inspect produce during receiving.

• Staff need to be retrained in food safety regularly.

• When a food handler completes food safety training, document it.

• Once staff are trained, monitor them to make sure they are following procedures.

• At times, you may notice employees doing tasks incorrectly. Each incorrect task could lead to an increase in risk. When this happens, it is important to correct the situation immediately. This is called corrective action. If an employee often completes a task incorrectly or if multiple employees complete a task incorrectly, they should be retrained.

Food Contamination Types

•Biological Contaminants

•Chemical Contaminants

•Physical Contaminants

Biological Contaminants

•Bacteria

•Viruses

•Parasites

•Fungi

•Some plants, mushrooms, and seafood that carry toxins are included here

Chemical Contaminants

•Cleaners

•Sanitizers

•Polishes

Physical Contaminants

•Metal shavings

•Staples

•Bandages

•Glass

•Dirt

•Fish Bones

Contaminants come from a variety of places:

•Animals we use for food

• Air, contaminated water, and dirt

• People - Deliberately or Accidentally

People can contaminate food when:

•They don't wash their hands after using the restroom

• They are in contact with a person who is sick

• They sneeze or vomit onto food or food contact surfaces

• They touch dirty food-contact surfaces and equipment and then touch food

CHEMICAL CONTAMINANTS SOURCES

Certain types of kitchenware and equipment (copper, pewter, zinc and galvanized pans when used to prepare acidic food- Toxic Metal Poisoning), cleaners, sanitizers, polishes, machine lubricants, and pesticides and deodorizers, first-aid products, health and beauty products.

CHEMICAL CONTAMINANTS SYMPTOMS

Vary depending on chemical consumed, illnesses occur within minutes, vomiting and diarrhea are typical

CHEMICAL CONTAMINANTS PREVENTION

Only use chemicals approved for use in foodservice operations, purchase chemicals from approved, reputable suppliers and store chemicals away from prep areas, food storage areas, and service areas.

PHYSICAL CONTAMINANTS SOURCES

Common objects that get into food (Metal shavings from cans, wood, fingernails , staples, bandages, glass, jewelry, dirt)

PHYSICAL CONTAMINANTS SYMPTOMS

Mild to fatal injuries are possible, cuts, dental damage, and choking, bleeding and pain

PHYSICAL CONTAMINANTS PREVENTION

Purchase food from approved, reputable suppliers, closely inspect food received

BIOLOGICAL CONTAMINANTS: Microorganism

Small, living organism that can be seen only with a microscope

BIOLOGICAL CONTAMINANTS: Pathogen

Pathogen: Harmful microorganism and makes people sick when eaten or produce toxins that cause illness

BIOLOGICAL CONTAMINANTS: Toxin

Toxin: Poison

Common symptoms of foodborne illness:

Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, Jaundice (yellowing of skin and eyes)

Onset Times for Foodborne Illness

Onset times: Depend on the type of foodborne illness can range from 30 minutes to six weeks

BACTERIA LOCATION

Found almost everywhere

BACTERIA DETECTION

Cannot be seen, smelled, or tasted

BACTERIA GROWTH

Will rapidly grow if FATTOM conditions are correct

BACTERIA PREVENTION

Control time and temperature

FATTOM

Food - Most bacteria need nutrients to survive; TCS food supports the growth of bacteria better than other types of food.

Acidity - Bacteria grow best in food that contains little or no acid (4.6-7.5); what Bacteria Need to Grow.

Temperature - Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C; temperature danger zone

Time - Bacteria needs time to grow

Oxygen - Some bacteria need oxygen to grow, while others grow when oxygen isn't there

Moisture - Bacteria grow well in food with high levels of moisture

Control FATTOM

Temperature - Keep TCS food out of the temperature danger zone

Time - Limit how long TCS food spends in the temperature danger zone

MAJOR BACTERIA THAT CAUSE FOODBORNE ILLNESS

Salmonella Typhi

Shigella spp.

Escherichia coli (E-coli)

Salmonella Typhi

Source: People

Linked Food: Ready to eat Food/Beverages

Prevention Method: Wash hands, cook food to minimum temperature

Shigella spp.

Source: Human Feces

Linked Food: Hands touching TCS foods, Produce

Prevention Method: Exclude food handlers with diarrhea, Control flies

Escherichia coli (E-coli)

Source: Intestines of Cattle

Linked Food: Ground beef/Produce

Prevention Method: Exclude food handlers with diarrhea, Prevent cross contamination

VIRUSES LOCATION

Carried by human beings and animals, require a living host to grow, do not grow in food and can be transferred through food and remain infectious in food.

VIRUS SOURCES

Food, water, or any contaminated surface and typically occur through fecal-oral routes

VIRUS DESTRUCTION

Not destroyed by normal cooking temperatures, good personal hygiene must be practice when handling food and food-contact surfaces, quick removal and cleanup of vomit is important.

VIRUSES THAT CAN CAUSE FOODBORNE ILLNESSES

Hepatitis A:

-Comes from Human feces.

-Linked to Ready to eat food and Shellfish.

-Prevention: Exclude staff with Hep. A/jaundice, Wash Hands, Buy shellfish from reputable supplier

Norovirus

-Comes from Human Feces

-Linked to Ready to eat food and Shellfish.

-Prevention: Exclude staff with Norovirus/vomiting or diarrhea, Wash Hands, Buy shellfish from reputable supplier

PARASITES LOCATION

Require a host to live and reproduce

PARASITES SOURCE

Seafood, wild game, and food processed with contaminated water, such as produce

PARASITES PREVENTION

Purchase food from approved, reputable suppliers, cook food to required minimum internal temperatures and fish that will be served raw or undercooked, must be frozen correctly by the manufacturer.

FUNGI LOCATION

Yeasts, molds, and mushrooms. Some molds and mushrooms produce toxins, throw out moldy food, unless mold is a natural part of the food, purchase mushrooms from approved, reputable suppliers.

FUNGI BIOLOGICAL TOXINS

Naturally occur in certain plants, mushrooms, and seafood

FUNGI SEAFOOD TOXINS

Produced by pathogens found on certain fish (Tuna, bonito, mahi-mahi). Histamine produced when fish is time-temperature abused. Occurs in certain fish that eat smaller fish that have consumed the toxin. Barracuda, snapper, grouper, amberjack i.e Ciguatera toxin.

FUNGI ILLNESS

Symptoms and onset times vary with illness. People will experience illness within minutes

FUNGI 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 and heart palpitations.

HANDLING RECALLS

•Identify the recalled food items

• Remove the item from inventory, and place it in a secure and appropriate location

• Store the item separately from food, utensils, equipment, linens, and single-use items

• Label the item in a way that will prevent it from being placed back in inventory, this could be with a red marker.

• Inform staff not to use the product

• Refer to the vendor's notification or recall notice to determine what to do with the item.

• Do NOT discard.

FOOD ALLERGENS

A protein in a food or ingredient some people are sensitive to. These proteins occur naturally.

Food Allergy Symptoms

Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of the body, including the face, eyes, hands, or feet, vomiting and/or diarrhea, abdominal pain.

Food Allergy Reactions

Symptoms can become serious quickly, a severe reaction, called anaphylaxis, can lead to death

COMMON FOOD ALLERGENS

• Milk

• Soy

• Eggs

• Wheat

• Fish (Bass, Flounder, Cod)

• Crustacean Shellfish (Crab, Lobster, Shrimp)

• Peanuts

• Tree Nuts (Pecans, Walnuts)

Prevent Food Allergic Reactions (Service Staff)

•Describing dishes - Tell customers how the item is prepared

•Identifying ingredients - tell customers if the food they are allergic to is in the item, Identify secret ingredients

•Suggesting Items - suggest items that don't contain the allergen

•Identifying the allergen special order - clearly mark the order and inform the kitchen staff of the allergen

•Delivering Food - Confirm order with Kitchen staff, Make sure no allergens touch the plate, Hand deliver food separately from the other food

Prevent Food Allergic Reactions (Kitchen Staff)

•Checking recipes and ingredient labels to confirm allergens are not present

• Making sure the allergen does not touch anything for customers with food allergies

-Includes food, beverages, utensils, and equipment

-If it touches, discard and start over

• Using separate fryers and cooking oils when frying food for customers with food allergies

•Labeling food packaged on-site for retail sale

-Name all major allergens on the label and follow any additional labeling requirements

THE SAFE FOOD HANDLER 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

FOOD HANDLER ACTIONS THAT CAN CONTAMINATE FOOD

•Scratching the scalp

• Running fingers through hair

• Wiping or touching the nose

• Rubbing an ear

• Touching a pimple or infected wound

• Wearing a dirty uniform

• Coughing or sneezing into the hand

• Spitting in the operation

Managers must focus on the following:

•Creating personal hygiene policies

• Training food handlers on personal hygiene policies

• Modeling correct behavior at all times

• Supervising food safety practices

• Revising personal hygiene policies regularly

FOOD HANDLER WORK ATTIRE

•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.

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

HOW TO PROPERLY WASH HANDS

1. Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C)

2. Apply soap

3. Vigorously scrub hands and arms for 10 -15 seconds Clean under fingernails and between fingers (10 seconds or more)

4. Rinse thoroughly under running water

5. Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet.

Food handlers must wash their hands before they start work and after:

•Using the restroom

• Handling raw meat, poultry, and seafood (before and after)

• Touching the hair, face, or body

• Sneezing, coughing, or using a tissue

• Eating, drinking, smoking, or chewing gum or tobacco

• Handling chemicals that might affect food safety

Food handlers must wash their hands after (changing tasks and before begging a new task):

•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

WASHING YOUR HANDS

Wash your hands before putting on gloves when starting a new task. You do not need to rewash your hands each time you change gloves as long as you are performing the same task and your hands have not become contaminated.

Hand antiseptics

Must comply with the CFR and FDA standards and must NEVER be used in place of hand washing. You use hand-antiseptics after washing hands.

Requirements for food handlers (hands)

Keep fingernails short and clean, do NOT wear false nails, do NOT wear nail polish.

Infected Wounds or Cuts

Contain pus and must be covered

SINGLE-USE GLOVES:

•Should be used when handling ready-to-eat food (Except when washing produce and when handling ready-to-eat ingredients for a dish that will be cooked)

• Must NEVER be used in place of hand washing

• Must NEVER be washed and reused

• Must fit correctly

When to change gloves:

•As soon as they become dirty or torn

• Before beginning a different task

• After an interruption i.e phone call

• After handling raw meat, seafood, or poultry and before handling ready-to-eat food

Food Handlers must know:

• Food can become contaminated when it has been handled with bare hands. This is especially true when hands have not been washed correctly or have infected cuts or wounds. For this reason, do not handle ready-to-eat food with bare hands.

• If you primarily serve a high-risk population, never handle ready-to-eat food with bare hands.

• There may be exceptions. It may be acceptable to handle ready-to-eat food with bare hands in the situations shown on the slide.

• Some regulatory authorities allow bare-hand contact with ready-to-eat food. If your jurisdiction allows this, you must have specific policies in place about staff health. You must also train staff in handwashing and personal hygiene practices.

If the Food Handler has a sore throat and fever:

-Restrict from working with food

-Exclude from work if serving a high risk population

If the Food Handler has vomiting and/or diarrhea

-Exclude the food handler from the operation

If the Food Handler has jaundice

-Report to the regulatory authority

-Exclude the food handler from the operation

If the Food Handler has been diagnosed with a foodborne illness

-Work with a regulatory authority

-Exclude the food handler from the operation

What body area can carry Staphylococcus?

The hair, nose, throat, and infected cuts of an average healthy person

Signs of Illness to exclude from work place

-Vomiting

-Diarrhea

-Jaundice (a yellowing of the skin or eyes)

-Sore throat with fever (Restrict, unless working with high risk, then exclude)

-Infected wound or boil that is open or draining (unless properly covered)

-Food borne illness reported by the FH

-Can't come back to work until doctors say they are symptom free for 24 hours

How do you keep food safe throughout the flow of food?

Prevent cross-contamination & prevent time-temperature abuse

Preventing Cross-Contamination

-Separate equipment: Use separate equipment for each type of food

-Clean and sanitize: Clean and sanitize all work surfaces, equipment, and utensils after each task

-Prep food at different times: Prepare raw meat, fish, and poultry at different times than ready-to-eat food

-Buy prepared food: Buy food items that don't require much prepping or handling

Preventing Time-Temperature Abuse

Time-temperature control: Food held in the range of 41°F and 135°F (5 and 57°C) has been time-temperature abused

Avoid time-temperature abuse: Monitor time and temperature. Make sure the correct kinds of thermometers are available. Regularly record temperatures and the times they are taken. Minimize the time that food spends in the temperature danger zone. Take corrective actions if time-temperature standards are not met

Monitoring Time and Temperature - Using Thermometers

•A bimetallic stemmed thermometer can check temperatures from 0˚F to 220˚F (-18˚C to 104˚C).

• This thermometer measures temperature through its metal stem. When checking temperatures, insert the stem into the food up to the dimple. You must do this because the sensing area of the thermometer goes from the tip of the stem to the dimple. This trait makes this thermometer useful for checking the temperature of large or thick food. It is usually not practical for thin food, such as hamburger patties.

• The calibration nut is used to adjust the thermometer to make it accurate.

• The indicator head must have easy-to-read markings. Clear markings reduce the chance that someone will misread the thermometer. The thermometer must be scaled in at least two-degree increments.

Thermocouples and thermistors:

•Measure temperature through a metal probe

• Display temperatures digitally

• Have a sensing area on the tip of their probes

Infrared (laser) thermometers:

•Use to measure the surface temperature of food and equipment

• Hold them as close to the FOOD or equipment as possible

• Remove anything between the thermometer and the food, food package, or equipment

• Follow the manufacturer's guidelines

Maximum registering thermometer:

• Indicates the highest temperature reached during use

• Used where temperature readings cannot be continuously observed

Time-temperature indicators (TTI):

• Monitor both time and temperature

• Are attached to packages by the supplier

• A color change appears on the device when time-temperature abuse has occurred

WHEN USING THERMOMETERS:

• Wash, rinse, sanitize, and air-dry thermometers before and after using them

• Make sure thermometers used to measure the temperature of food are accurate to +/- 2ºF or +/- 1ºC

• Only use glass thermometers if they are enclosed in a shatterproof casing

• Thermometers in refrigerated units should be placed in the warmest part of the unit.

Calibrate thermometers at these times:

• After they have been bumped or dropped

• After they have been exposed to extreme temperature changes

• Before deliveries arrive

• Before each shift

Calibrating a thermometer using Boiling-Point Method

• The boiling-point method involves adjusting the thermometer to the temperature at which water boils (212°F [100°C], depending on your elevation).

Calibrating a thermometer using Ice-Point Method

The ice-point method involves adjusting the thermometer to the temperature at which water freezes (32°F [0°C]). The ice-point method is easier and safer.

1. Fill a large container with ice. Use crushed ice if you have it. Add tap water until the container is full

2. Put the thermometer stem or probe into the ice water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator stops moving.

3. Adjust the thermometer so it reads 32°F (0°C).

Purchasing, Receiving, Storage (Flow of Food)

The flow of food is the path that food takes through your operation. It begins when you buy the food and ends when you serve it.

You are responsible for the safety of the food at every point in this flow—and many things can happen to it.