Serve safe Manager 2

A. Make sure products received are from safe sources
L. Monitor the security of products in the facility
E. Know who is in your facility
R. Keep information related to food defense accessible
T. Develop a plan for responding to suspicious activity or a threat to the operation

What does the acronym A.L.E.R.T. stand for?

Terrorists or activists
Disgruntled current or former staff
Vendors
Competitors

Groups who may attempt to contaminate food:

A.L.E.R.T

FDA defense tool

Responding to a foodborne-illness outbreak

Gather information
Notify authorities

Segregate product

Identify staff

Cooperate with authorities

Review procedures

Have a foodborne-illness

have wounds or boils that contain a pathogen

sneeze or cough

have contact with a person who is sick

use the restroom and do not wash hands

have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin

Situations that can lead to contaminating food:

scratching the scalp

running fingers through hair

wiping or touching the nose

rubbing an ear

touching a pimple or an infected wound

wearing and touching a dirty uniform

coughing or sneezing into hand

spitting in the operation

Actions that can contaminate food:

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

Time-Temperature control:

cooked to the wrong internal temp

held at the wrong temp

cooked or reheated incorrectly

Food is being temperature abused whenever it is handled in the following ways:

measures temp through a metal stem

has a sensing area from the tip to the dimple

• the entire sensor area must be inserted into the food

has a calibration nut to keep the thermometer accurate

bimetallic stemmed thermometer

Measure temperature through a metal probe

display temps digitally

have a sensing area on the tip of their probe

come with interchangeable probes:

• immersion probe

• surface probe

• penetration probe

• air probe

thermocouples and thermistors:

used to measure the surface temp of food and equipment

hold as close to the food or equipment as possible

remove anything between the thermometer and the food, food package, or equipment

follow manufactures’ guidelines

infrared (laser) thermometers:

indicates the highest temperature reached during use

used where temperature readings cannot be continuously observed

Maximum registering thermometer:

monitor both time and temp

are attached to packages by the supplier

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

time-temperature indicators (TTI)

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

calibrate them at these times:

• after they have been bumped or dropped

• after they have been exposed to extreme temp changes

• before deliveries arrive

• before each shift

when using thermometers:

make sure they are accurate:

• if used to check food, thermometers must be accurate to +/- 2F or +/- 1C

• If used to check air temperature, thermometers must be accurate to +/- 3F or +/- 1.5C

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

Insert the thermometer stem or probe into the thickest part of the food

take more than one reading in different spots

wait for the thermometer ready to steady

when using thermometers (accuracy)

1. Fill a large container with ice, and add tap water

2. Submerge the sensing area and wait 30 seconds

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

ice-point method:

identify the recalled food items

remove the item from inventory

store the item separately

label the item to prevent it from being placed back in inventory

inform staff not to use the product

refer to the vendor’s notification or recall notice for what to do with the item

recalls:

they have been inspected

they meet all applicable local, state, and federal laws

purchase food from approved, reputable suppliers:

when staff has enough time to do inspections
when they can be correctly received

arrange deliveries so they arrive

make specific staff responsible for receiving:

• train them to follow food safety guidelines

• provide them with the correct tools

general principles:

• inspect delivered immediately upon receipt

• inspect delivery trucks for signs of contamination

• visually check food items and check temperatures

store items promptly after receiving

have enough trained staff available to receive food promptly:

supplier is given after-hours access to the operation to make deliveries

staff must be inspect the deliveries upon arrival at the operation

deliveries must meet the following criteria:

• from an approved source

• placed in the correct storage location to maintain the required temperature

• protected from contamination in storage

• NOT contaminated

• presented honestly

key drop deliveries:

separate rejected items from accepted items

tell the delivery person what is wrong with the items

get signed adjustment or credit slip before giving the rejected item to the delivery person

log the incident on the invoice or receiving document

rejecting items:

insert the thermometer stem or probe into the thickest part of the food (usually the center)

checking the temperature of meat, poultry, and fish:

insert the thermometer stem or probe between two packages

as an alternative, fold packaging around the thermometer stem or probe.

checking the temperature of ROP Food (MAP, vaccuum-packed, and sous vide food):

open the package and insert the thermometer stem or probe into the food

checking the temperature of other packaged food:

Cold TCS food: Receive at 41F (5C) or lower, unless otherwise specified

Live shellfish (oysters, mussels, claims, and scallops): Receive at an air temperature of 45F (7C) and an internal temperature no greater than 50F (10C)

• Once received, the shellfish must be cooled to 41F (5C) or lower in four hours

Shucked shellfish: Receive at 45F (7C) or lower

• cool the shellfish to 41F (5F) or lower in four hours

temperature criteria for deliveries:

Milk: Receive at 45F (7C) or lower

• Cool the milk to 41F (5C) or lower in four hours

Shell eggs: Receive at an air temperature of 45F (7C) or lower

Hot TCS food: Receive at 135F (57C) or higher

temperature criteria for deliveries:

Frozen food: Receive frozen solid

Reject frozen food if there is evidence of thawing and refreezing:

• Fluids or water stains in case bottoms or on packaging

• Ice crystals or frozen liquids on the food or packaging

Temperature criteria for deliveries:

tears, holes, or punctures in packaging

cans—Severe dents in the seam or body, missing labels, swollen or bulging ends, holes, leaks, rust

ROP food—Bloating or leaking

broken cartons or seals

reject packaged items with:

dirty and discolored packaging

leaks, dampness, or water stains

signs of pests or pest damage

signs of tampering

missing or incorrect labels

expired use-by/expiration dates

Reject packaged items with:

shellfish must be received by Shell stock identification tags:

• tags indicate when and where the shellfish were harvested

store shellfish in their original container:

• Do NOT remove the shell stock tag until the last shellfish is used

• Write the date the last shellfish was used on the shell stock tag

• Keep the shell stock tag on file for 90 days after the last shellfish was used

required documents: fish

fish that will be eaten raw or partially cooked:

• documentation must show the fish was correctly frozen before being received

• keep documents for 90 days from the sale of the fish

farm raised fish:

• must have documentation stating the fish was raised to FDA standards

• keep documents for 90 days from the sale of the fish

required documents: fish

appearance: reject food that is moldy or has an abnormal color

texture: reject meat, fish, or poultry if:

• it is slimy, sticky, or dry

• it has soft flesh that leaves an imprint when touched

Odor: reject food with an abnormal or unpleasant odor

assessing food quality:

all items not in their original containers must be labeled

food labels should include the common name of the food or a statement that clearly and accurately identifies it

it is not necessary to label food if it clearly will not be mistaken for another item

labeling food for use on-site:

common name of the food or a statement clearly identifying it

quantity of the food

if the item contains two or more ingredients, life of the ingredients and sub ingredients in descending order by weight

list of artificial colors and flavors and chemicals preservatives

name and place of business of the manufacturer, packer, or distributor

source of each major food allergen contained in the food

labeling food packaged on-site for retail sale:

Ready-to-eat TCS food must be marked if held for longer than 24 hours:

• Date Mark must indicate when the food must be sold, eater, or thrown out

Ready-to-eat TCS food can be stored for only seven days if it is held at 41F (5C) or lower:

• Day 1 is the day the food was prepared or a commercial container was opened

• For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label

Date marking: TCS