Food Manager Course

Foodborne Illness

any disease that occurs as a result of eating contaminated food

Foodborne outbreak

two or more people who get sick from eating the same food.

What happens when outbreak occurs?

regulatory authorities conduct investigations to identify the contaminated food and prevent other people from getting sick

Food service establishments involved in a foodborne outbreak also face serious challenges

Damaged reputation

Loss of customers

Higher insurance premiums

Permanent closures

Lawsuits

highly susceptible populations

Infants and Young Children, the Elderly, and people who are Immunocompromised

TCS foods

Certain foods are more likely to cause foodborne illness because they make it easier for bacteria to thrive - Time and Temperature Control for Safety

low acidity, high protein content, and/or high moisture content

Examples of TCS foods

Meats, Sprouts, Sliced Tomatoes, Eggs, Shellfish, Fish, Dairy Products, Plant-based foods, Leafy greens, Bake Potato, Soy-based products, Untreated garlic + oil mixtures

How food gets contaminated

Obtaining Food from Unsafe Sources

Poor Personal Hygiene

Improper Cooking of Food

Improper Holding of Food

Use of Contaminated Equipment

Sources of Contamination

Biological

Physical

Chemical

Biological Hazards

bacteria, viruses, parasites, fungi, and toxins.

Chemical Hazards

chemical agents, such as pesticides, heavy metals, and cleaning or sanitizing solutions that may come into contact with the food.

Additives/Preservatives

excessive use of additives may also be a source of chemical contamination

How to Prevent Chemical Contamination

approved suppliers, keep food separate from other chemicals, do not store chemicals above food or food-contact surfaces, do not store food in empty chemical containers, chemicals must be properly labeled, poisonous materials are not allowed must be locked up, retain safety data sheets for chemical usage,

Physical Contamination

foreign objects that end up in the food, which can be seen with the naked eye

Biological Contamination - Bacteria

Bacteria are the most common microorganisms that affect food and cause foodborne illness.

Conditions for growth - FATTOM

Food (TCS)

Acidity - 4.6 - 7.5 on pH scale

Temperature - 41 - 135 F in TDZ

Time - longer than 4 hours in TDZ

Oxygen - Some bacteria need oxygen to grow, while others thrive in the absence of it

Moisture - Bacteria thrives in foods with a high moisture level, which is measured by water activity (aw) in the food.

Shiga Toxin-producing E.Coli (STEC)

E. coli bacteria are commonly found in human intestines and other warm-blooded animal, found in ground beef, raw fruits/veggies, and unpasteurized milk + juices

Nontyphoidal Salmonella

A bacteria found especially in poultry and eggs, including their shells,. Also found in human intestines, and in domestic and wild animal

Raw meat, poultry and seafood, raw eggs, unpasteurized milk, and other dairy products.

Salmonella Typhi

A bacteria found only in the human bloodstream and intestinal tract. It is only transmitted from human to human.

Food or beverages which are handled by or in contact with someone who carries the bacteria.

Listeria

A bacteria that causes Listeriosis. Listeriosis commonly affects pregnant women, young children, and other populations with weakened immune systems, and may lead to miscarriages and stillbirths.

Lunch and deli meats, unpasteurized dairy products, raw meat, and soft cheeses.

Shigella

A bacteria found in human intestines and feces. Most foodborne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready-to-eat foods

Salads (potato, shrimp, tuna, macaroni, and chicken), raw vegetables, and any food easily contaminated by dirty hands.

Staphylococcus Aureus ("Staph")

A type of bacteria commonly found on our skin, nose, and mouth. It is easily transmitted by sneezing, coughing, scratching skin, and touching facial hair.

Sandwiches, deli meat, custards, and ready-to-eat foods like salads or sandwiches

Clostridium Botulinum

A bacteria that can only grow in the absence of oxygen (anaerobic bacteria), typically in foods with low acid content

Vacuum-packed and home-canned foods (ex. corn, asparagus, beets, etc.), chopped garlic in oil, baked potatoes wrapped in foil, fermented fish.

Viruses

Viruses are microorganisms that will cause illnesses, but which cannot reproduce on food

In other words, viruses require a host or living organism to grow.

Hepatitis A

A virus that causes an infection of the liver. In some severe cases, it can lead to hospitalization, permanent liver damage, or even death. It is transmitted through contaminated food or water, and even close contact with an infected person (jaundice symptom)

Water, frozen fruits (berries), contaminated shellfish, salads, and other ready-to-eat foods.

Norovirus

Norovirus is transmitted through the fecal-oral route or vomit-oral route. This means that you can get sick when feces or vomit particles are present in the food or beverages you consume, or when you touch contaminated surfaces

Leafy greens, fresh fruits, and shellfish (oysters, mussels, scallops, clams)

Parasites

Parasites are organisms that live within or feed off another organism or host.

Trichinella

A Parasite (or roundworm) found in pork and some wild animals like bears. The parasite produces trichinosis

Pork, homemade jerky, and sausages.

Anisakis

Parasite found in fish and seafood that produces anisakiasis

Salmon, cod, monkfish, herring, and flounder.

Giardia

Giardia is a parasite that is transmitted by exposure to feces from an infected animal or person

Contaminated water, produce.

Toxins

Toxins are harmful substances produced by living organisms like bacteria, plants, algae, and animals, especially fish

Scombroid

Scombroid poisoning comes from histamine toxins produced after fish begins to spoil after being time and temperature abused

Mahi-mahi, anchovies, bonito, skipjack tuna, herring, sardines, yellow fin tuna, and black marlin.

Ciguatoxin

Ciguatera is a type of seafood poisoning most commonly associated with tropical predatory fish. The cause is not the fish, but what the fish eats. Some small fish eat algae found around coral reefs that may contain ciguatoxin

Barracuda, snapper, grouper, moray eel, fish liver, eggs or intestines.

Fungi

Molds are a natural part of many food products such as cheese. They rarely cause foodborne illnesses, but are responsible for much food spoilage

Cross Contamination

Cross-Contamination refers to the transfer of bacteria or harmful microorganisms from one place to another

Prevention

Clean and sanitize regularly, correctly store food, use separate equipment, and make sure equipment is in good repair

Proper Work Attire

Clean Clothing

Hair Restraints

have short and clean nails

The only jewelry allowed is a plain band, such as a wedding band.

Gloves and regularly change

Proper Handwashing

The temperature of the water must be at least 85° F.

Handwashing must take place in a designated handwashing sink only.
Scrub 15 seconds, rinse thoroughly

Caring for Wounds

Cover your wounds and everything

Eating, Drinking, or Smoking

Food employees should only eat, drink or use tobacco (i.e. smoking, vaping, chewing tobacco, etc.) in designated areas away from food or food preparation areas.

Employees are allowed to drink from a cup as long as the container is closed and does not result in contamination of the employee's hands or the food or equipment they are working with.

Proper Use of Gloves

The use of gloves does not replace handwashing. Hands must always be washed prior to putting on a pair of gloves.

After switching from handling raw food to ready-to-eat food

After 4 hours of use

After touching contaminated surfaces, such as a cell phones or your hair

If they tear, become damaged or dirty

Reportable Illnesses and Symptoms

Jaundice, diarrhea, infected wound, vomiting, sore throat with fever

Reportable Illnesses

Norovirus

Hepatitis A Virus

Shigella spp.

Shiga-toxin-producing Eschericia Coli

Typhoid fever (caused by Salmonella Typhy)

Salmonella (nontyphoidal)

Purchasing

Purchase from approved vendors

Inspecting

Schedule deliveries during slow times to inspect all items received p

Inspecting packaging

Packaged foods should be clear of defects and include expiration date or use-by date

Inspecting appearance

Check for signs of mold, dirt, pest activity, discoloration, or anything out of the norm for that food

Documentation for inspection

Documents for specific foods must be provided upon delivery and kept for 90 days in chronological order and keep everything in the same container

Temperature inspection

Cold foods should be at 41 F or less, frozen at 0 F or less, and hot foods at 135 F or higher
Eggs can be at 45 F or less, but receiving at lower temps is recommended

Frozen food with ice crystals should be rejectedM

Meat Receiving Criteria

41 F or low

USDA approval/good appearance

Beef should be bright red, firm flesh, good smell, and stamp on box

Poultry Receiving Criteria

41 F or low
No color or odor, firm texture, no dark wing tips, USDA approved F

Fish Receiving Criteria

41 F or low
Bright skin, Moist and red gills, attached skin, eyes must be clear and bulging, flesh must be firm and elastic

Crustaceans Receiving Criteria

Receive alive or 41 F or below if processed
Live, mild ocean smell

Live Shellfish Receiving Criteria

Receive 45 F or below, cooled to 41 F in 4 hours or less
Must be alive with shells closed and unbroken, delivered with ID tags

Shucked Shellfish Receiving Criteria

Must be received at 45 F or below and cooled to 41 F withn 4 hours

Eggs Receiving Criteria

Received at 45 F or below must be clean and intact

Pooled or liquid eggs must be received at 41 F or below

UHT Items Receiving Criteria

Delivered at room temperature if in germ-free packaging unless otherwise stated in label

Once opened must be stored 41 F or less

MAP Packaging Receiving Criteria

41 F or below unless stated by manufacturer

Must be intact, not swollen or leaking packaging

Vacuum packed meats may be purpose upon arrival, will turn red when exposed to air

Frozen Foods Receiving Criteria

Receive at temperature between 0 F to - 10 F

No ice crystals in food (sign of refreezing)

Dairy Receiving Criteria

Receive at 41 F or below and pasteurized and Grade A

Milk Receiving Criteria

Received at 45 F or below and pasteurized and Grade A, cooled to 41 F in under 4 hours

In-Shell Product

non-living molluskan shellfish, where one or both shells are present

Storage of Dry Foods

On slatted shelves at least 6 inches off flor and away from wall to minimize rodent or pest activity

Do not store in locker areas, toilet rooms, or mechanical rooms

Protect from dripping, condensation, or leakage from overhead plumbing pipes

Storage of Refridgerated Foods

Store in freezer or fridge

Store ready-to-eat foods in upper shelves above raw food

Keep raw foods separate from each other

Store raw meat in order of required cooking temperatures

Order of Foods by Shelves

Top Shelf - Ready-to-eat foods include deli meats, washed fruits and veggies (salads), and cooked foods, including plant foods that are cooked for hot holding

Second Shelf - Fish, minimum cooking temp of 145 F

Third Shelf - 145 F cooking like pork or cuts of meat

Fourth Shelf - Require cooking to 155 F (ground meats)

Bottom Shelf - Highest cooking temps of 165 F such as poultry

Product Rotation

Foods with earliest use-by-date must be at front and later-use date foods in the back

Past expiration date must be discarded

Date Marking

If ready-to-eat foods are held longer than 24 hours, must be stored in fridge at 41 F or below and discarded after 7 days

CROW Method for Thawing

Cooking

Refrigeration - 41F or below

Oven

Water - 70 F or below

Bimetallic stemmed thermometer

Long stem inserted into food to measure its temp (e.g. used to take temp of thick cuts of meat)

Thermocouples and thermistors

Used to take temp of thin foods, like beefy patty

Sensor is on tip of device and does not need to be inserted deep to get accurate reading

Infrared Thermometers

Used to check surface temperatures of surfaces and food

Calibration of Thermometer

Adjust it to boiling point of water (212F) or freezing water (32F)

165 F internal temperature

Poultry

Food prepared using previously cooked TCS ingredients

Stuffed dishes made of meat, fish, pasta, or poultry

Stuffing containing poultry, fish, seafood, or beef

155°F held for 17 seconds

Ground beef

Ground Pork

All ground meats (except poultry)

Ratites (ex. ostrich, emu)

Shelled eggs that will be hot held (buffet, catered breakfast lines)

Meat that is mechanically tenderized

Cubed or pounded meat (except ground poultry)

Ground seafood

145°F held for 15 seconds

Whole cuts of meat, such as steaks or chops (beef, pork, veal, lamb)

Seafood (shellfish, fish, and crustaceans)

Eggs (when cooked for immediate service)

145°F held for 4 minutes

Roasts (veal, beef, pork, lamb)

135°F (no minimum time required)

Vegetables

Fruits

Grains (rice, quinoa, corn, barley, oats, rye, wheat, pasta, etc.)

Legumes (beans, lentils, chickpeas, soybeans, peas)

Cooking Using a Microwave Oven

Cooked to a minimum internal temperature of 165°F.

Reheating Food

165°F for 15 seconds within 2 hours.

Two-Stage Cooling Process

The First Stage is to cool the food from 135°F to 70°F within 2 hours.

The Second Stage is to cool the food from 70° F to 41°F with an additional 4 hours.

Approved Cooling Methods

Smaller Portions

Rapid Cooling Equipment

Stir Food in an Ice Water Bath

Using Containers that Facilitate Heat Transfer

Using an Ice Wand or Ice Paddle

Q: What temperature must hot food be held at to stay safe?

A: 135°F or higher.

Q: What temperature must cold food be held at to stay safe?

A: 41°F or lower.

Q: Can you use a holding unit’s built-in gauge to check food temperature?

A: Every 2 hours (to allow time for corrective action).

Q: How often should cold foods be checked for temperature?

A: At least every 4 hours.

Q: Can you use the unit's built-in gauge to measure food temperature?

A: No, use a calibrated food thermometer.

Q: What should you do if food is found in the temperature danger zone?

A: Discard it.

Q: What must be in place to use TPHC?

A: Written procedures and regulatory approval.

Q: Can TPHC be used for high-risk populations (e.g., nursing homes)?

A: No.

Q: Max time cold food can be out of refrigeration using TPHC?

A: 6 hours.

Q: What must cold food's temp stay below while out?

A: 70°F.

Q: Max time hot food can be held without temp control (TPHC)?

A: 4 hours.

Q: Temp and time requirement for reheating food for hot holding?

A: 165°F for 15 seconds within 2 hours.

Q: How many times can food be reheated?

A: Once.

Q: What equipment can be used for reheating?

A: Stove, oven, microwave (NOT heat lamps or steam tables).

Q: What’s required to protect buffet food from contamination?

A: Sneeze guards/covers.

Q: Where must utensils be placed?

A: Inside the food, one utensil per dish.

Q: Can customers reuse dirty plates or utensils?

A: No.

Q: What’s the one item customers may reuse at a buffet?

A: Cups, only if refilled safely (no contact between dispenser and rim).

Q: When is it acceptable to re-serve food?

A: If it's in an unopened package or a closed container (e.g., ketchup bottle).