Servsafe

Costs of a Foodborne Illness to an Operation

Loss of customers, sales and reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, staff retraining

\#Contaminants

Biological (pathogens like viruses, fungi)
Chemical (chemicals to clean contaminate food)
Physical (metal shaving, bandages, staples, fish bones)

\#How food becomes Unsafe?

Purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temp, using contaminated equipment, practicing poor personal hygiene

\#Foods most likely to become unsafe (TCS food- food requiring time and temp control for safety)

milk and dairy, eggs (expect those treated), meat, poultry, fish, shellfish, baked potatoes, heat-treated plant food like cooked rice, beans, vegetables, tofu or soy protein, sprouts, sliced melons, cut tomatoes or leafy green and untreated garlic and oil mixtures

\#Who is at high risk food borne illnesses?

Elderly, preschool-age children, people with compromised immune system (HIV/AIDS, cancer, certain meds)

\#Keeping food Safe

Controlling time and temp, preventing cross-contamination, practicing personal hygiene, purchasing from approved, reputable suppliers, cleaning and sanitizing

\#The role of the FDA

Inspects all food except meat, poultry, and eggs. Regulates food transported across state lines. Regulate foodservice for: restaurants and retail food stores, vending operations, school and day care centers, hospitals and nursing homes

\#Other Agencies

USDA- dep. of agriculture; inspects meat, poultry, eggs
CDC and PHS- assist FDA, USDA, and local health dep., conduct research and assist in investigating

\#Where do contamination come from?

Many are found in animals; other comes from air, contaminated water and dirt; some occur naturally in food like bones in fish

\#How contamination passed along?

From person to person, through sneezing or vomiting onto food or food-contact surfaces, from touching dirty food-contact surfaces and equipment and then touching food

\#Biological contamination

Many microorganisms are harmless, but some can cause illness; harmful microorganisms are called pathogens.
FDA says there are over 40 different kinds of bacteria, virus, parasites, and mold. Out of these the Big Six include:
Shigella spp., Salmonella, Nontyphoidal salmonella (NTS), Shiga toxin producing E. coil, Hep A, Norovirus

\#Signs of food borne illness

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

\#Bacteria

Can cause food borne illness; Location: found almost anywhere, Growth: If FAT TOM conditions are correct it will grow rapidly, Prevention: control time and temp

\#What Bacteria needs to grow?

1. Food: need nutrients to survive, TCS food support growth better than other types of food
2. Acidity: grow best in food with little/no acid (7-14 on pH)
3.Temp: grow rapidly btw 41-135 F (this is danger zone); grow more rapidly btw 70 to 125 F
4. Time: need time to grow; more time in danger zone more opportunity they have to grow
5. Oxygen: some bacteria need O to grow; others don't
6. Moisture: grow more in high levels of moisture; amount of moisture is called water activity (scale ranges 0.0 to 10.00)

\#Major Bacteria that Cause Food borne Illness

Four in particular that are highly contagious:
Salmonella Typhi, Nontyphoidal salmonella (NTS), Shigella spp. and Shiga toxin producing E. coli

\#Salmonella Typhi

Bacteria; Carried in bloodstream and intestinal tract of humans; comes from ready to eat foods and beverages; Prevent: wash hands, cook find to minimum internal temp, don't allow servers/chef to work with this illness

\#Nontyphoidal Salmonella

Bacteria; many farm animals carry this naturally; comes from poultry, eggs, meat, milk, dairy, produce like tomatoes, peppers and cantaloupes; Prevent: cook to min. internal temp., prevent cross-contamination, don't allow servers/chefs who are vomiting or diarrhea

\#Shigella spp.

Bacteria; found in feces; flies can spread this; comes from food that is easily contaminated like TCS food, and food that has made contact with contaminated water like produce
Prevent: wash hands, control flies, don't allow servers/chefs who have diarrhea

\#E. coli

Bacteria; found in the intestines of cattle; produce toxins in a person's intestines;comes from ground beef (raw and undercooked), contaminated produce; Prevent: cook completely, get from approved suppliers, prevent cross-contamination

\#Viruses

Location: carried by humans and animals cause they required living host and don't grow in food but can be transferred through food; Sources: from food, water or any contaminated surface; Destruction: not destroyed by normal cooking temp
Major viruses: Hep A and Norovirus

\#Hepatitis A

Mainly found feces of people infected. Can contaminate water and types of food; found in ready to eat food and shellfish from contaminated water
Prevent: exclude staff who have hep A or jaundice, wash hands, avoid bare hand contact with ready to eat food, purchase shellfish from reliable source

\#Norovirus

Virus; Exactly like hep A; found in ready to eat food and shellfish from contaminated water

\#Parasites

Location: require a host to live and reproduce; Sources: commonly associated with seafood, wild game, and food processed with contaminated water like produce; Prevention: purchase food from approved, reputable suppliers, cooking food to right temp

\#Fungi

Include yeasts, molds and mushrooms; throw out molly food unless mold is natural part of food

\#Biological Toxins

Most foodborne illnesses are caused by pathogens, a form of biological contamination; Origin: some toxins are natural like with certain plants, mushrooms, seafood. Symptoms: many types can occur from eating seafood toxins, will experience symptoms within minutes of eating, Prevention: cannot be destroyed by cooking or freezing, so purchase from reliable supplier; control time and temp.

\#Chemical Contaminants

Sources: can contaminate food if used or store wrong way. Symptoms: can vary depending on which chemical, most occur within minutes, vomiting and diarrhea are common. Prevention: purchase chemicals from approved suppliers, store chemicals away from food, use as intended, make sure label is readable, follow directions for throwing them away

\#Physical Contaminants

Food became contaminant when objects gets into it

\#What are the most common symptoms of food borne illnesses?

Diarrhea, fever, vomiting, nausea, jaundice

\#FAT TOM

Food, Acidity, Temperature, Time, Oxygen, Moisture

\#A.L.E.R.T.

Base way to protect food and help you identify where the food is at risk
1. Assure: make sure products are from safe sources
2. Look: Monitor the security of products in the facility
3. Employees: know who is in your facility
4. Reports: keep information related to food defense accessible
5. Threat: identify what you will do and who you will contact if there is suspicious activity or a threat at your operation

\#Responding to a foodborne illness outbreak

1. Gathering information: ask person making complaint for contact information and identify what food was eaten; ask for description of symptoms and when
2. Notifying authorities
3. Segregating product: set suspected product aside but don't discard, put label saying that
4. Documenting information: log info about product
5. Identifying staff: list of handlers who was working
6. Cooperating with authorities
7. Reviewing procedures

\#Food Allergens

food allergen is a protein in a food or ingredient that some people are sensitive

\#Allergy symptoms

Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, vomiting and/or diarrhea, abdominal pain

\#Common Food Allergens

Milk, eggs, fish like bass, flounder, cod, wheat, soy, peanut, shellfish like crab, lobster, shrimp, tree nuts like walnuts and pecans

\#Preventing Allergic reactions

Food labels, service staff, kitchen staff, avoid cross-contact

\#What is the most important way to prevent a food borne illness from bacteria?

Control time and temperature

\#What is the most important way to prevent a food borne illness from viruses?

Practice good personal hygiene

\#Actions that can contaminate food

scratching the scalp, running fingers through the hair, wiping or touching the nose, rubbing an ear, touching a pimple of an infected wound, wearing a dirty uniform, coughing or sneezing into the hand, spit tin in the operation

\#Hand washing

1. Wet hands and arms as hot as you can 2. apply soap 3. scrub hands and arms vigorously for 10 to 15 seconds and clean under fingernails and btw fingers 4. rinse 5. dry with single use paper towel

\#Hand care

Keep nails short, no false nails or painted unless your local authorities allow them with gloves, cover infected wound

\#How to use gloves

Wash hands before putting them on, select size, hold gloves by edge when putting them on, check for rips or tears
Change when beginning new task or become dirty

\#Bare-Hand Contact

times you are allowed to with ready to eat food:
1. food will be added as an ingredient to a dish that does not contain raw meat or seafood, but will be cooked to at least 145F ex add cheese to pizza
2.food will be added to dish containing raw meat and will be cooked to at least minimum temp of raw item

\#Cross-Contamination when handling food and cleaning work area

To avoid this 1. use separate equipment for each type of food (colored boards) 2. cleaning and sanitizing all work surfaces, equipment and utensils after each task
3. prepping food at different times 4. buying prepared food that doesn't require much prepping or handling

\#Avoiding time-temperature abuse

1. Monitoring 2. Tools 3. recording 4. time and temperature control 5. corrective actions

\#Monitoring Time and Temperature

Three types: bimetallic stemmed thermometers, thermocouples, and thermistors

\#Bimetallic Stemmed Thermometer

Check temp from 0 to 220 , measures it through metal stem, not practical for thin foods like hamburger patties

\#Thermocouples and thermistors

Temp are displayed digitally

\#Immersion probes

Use these to check the temp of liquids like soups, sauces,frying oil

\#Surface probes

Use these to check temp of flat cooking equipment

\#Penetration probes

Use these to check internal temp of food; especially useful for thin food

\#Air probes

Use these to check the temperature inside coolers and ovens

\#Infrared (laser) thermometers

Measure the temp of food and equipment surfaces; do not need to touch a surface to check; cannot measure air temp or internal temp of food

\#General Thermometer Guidelines

Cleaning: prevent cross-contamination; be sure sanitizing solution is for food-contact surfaces
Calibration: lose accuracy when bumped or dropped; should do this before each shift
Accuracy
Glass thermometers: can be a physical contaminant if they break
Checking temp: insert probe into thickest part, and take multiple reading

\#Purchasing Food

Get from approved, reputable suppliers, they have to be inspected and show you the report, and meet all laws; deliveries: suppliers must deliver food when staff has enough time to do inspections

\#Inspection Report

Must include receiving and storage, processing, shipping, cleaning and sanitizing, personal hygiene, staff training, recall program, HACCP program or other food safety system

\#Receiving and Inspecting

Starts by visually inspecting delivery trucks for signs of contamination, then visually inspecting food and making sure they are the right temp, then put into storage as quickly as possible

\#Recalls

Food items you have received may sometimes be recalled by manufacturer due to food contamination is confirmed or suspected or when it is mislabeled or misbranded

\#Delivery temp for cold food

TCS food 41 or lower

\#Delivery temp for live shellfish

air temp of 45

\#Delivery temp for shucked shellfish, milk, eggs

45 or lower

\#Delivery temp for hot food

135 or higher

\#Storing

labeling, date marking, temp, rotation, preventing cross-contamination

\#Labeling

to prevent mix up in foods; labeling food for use on-site: items not in original containers must be labeled, must show common name, not necessary to label food it clearly will not be mistaken for another
Label food that is packaged on-site for retail stores: common name, quantity, ingredients, artificial colors, name/place of business, source of each major food allergen contained in food

\#Date Marking

Refrigerations slows the growth of most bacteria; can keep a week

\#Temperatures of TCS

store at internal temp of 41F or lower; or 135F or higher

\#Temp of frozen food

store at T that keeps it frozen

\#How to store food

Make sure storage units have at least one air T measuring device, must be accurate to +/- 3F; device must be located at warmest part;
Do not overload coolers or freezers, this will prevent good air flow, and use open shelving don't line with foil

\#Rotation in storage unit

Food must be rotated to maintain quality and limit growth of pathogens; rotated by what expiration date comes first in front

\#FIFO

Many operations use this method first in first out to rotate their food

\#Preventing cross-contamination when storing food

Supplies: all in designated storage area, store away from walls and at least 6 inches off floor, store single use items in original packaging
Containers: store food in containers intended for food, use containers that are durable, leak proof, sealed or covered, never use food con. to store chemicals
Cleaning: Keep all storage areas dry and clean, clean spills properly to prevent cross-cont.,

\#Storage Order (starting from top to bottom of rack)

Ready to eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry

\#Storage Location

Stored in a clean, dry place away from dust and other contaminants; NEVER store food in these: locker rooms, restroom, near garbage, mechanical rooms, under water lines, under stairwells

\#What is the most important factor in choosing a food supplier?

It has been inspected and complies with local, state and federal laws

\#Milk can be received at 45F under what condition?

It is cooled to 41F or lower in 4 hours

\#General Preparation Practices

Equipment: everything clean and sanitized
Quantity: only remove what you can prep in short time from the freezer
Storage: return or cook prep food as fast as possible
Additives: only use additives approved and as much as, and don't use to alter appearance of food
Presentation: food offered in way that does not mislead them, don't use food/color additives, colored over wraps or lights to misrepresent food

\#Thawing

To reduce pathogen growth never thaw at room temp

\#Thawing TCS foods

Refrigeration: thaw in cooler keeping it at 41F or lower
Running water: under drinkable water at 70F or lower (never let the temp of food to go below 41F for longer than four hours
Microwave: only if food is cooked right after
Cooking: thaw food as part of cooking process

\#Thawing ROP ( reduced-oxygen packaging) fish

Remain frozen until ready to use; fish removed from packaging when before thawing it under refrigeration or before or immediately after thawing it under water

\#Eggs and Egg Mixtures

pooled eggs stored at 41F or lower; consider using pasteurize they are safer

\#Salad containing TCS food

Chicken, tuna, egg, pasta, and potato salads have all been involved in food borne-illnesss outbreaks
Using leftovers: food above can be used only if has been cooked, held and cooled correctly
Storing leftovers: Throw out leftovers held at 41F or lower after 7 days

\#Ice

Consumption: get water that is safe to drink
Cooling food: don't use if it was used to keep food cold
Containers and scoops: use scoop and keep outside

\#How to check temp for cooked food

Pick thermometer with a probe that is correct size for the food, check in thickest part, and at least 2 readings

\#Poultry (like whole or ground chicken, turkey or duck) minimum internal temp

165F for 15 seconds

\#Stuffing made with fish, meat, or poultry or stuffed meat minimum internal temp

165F for 15 seconds

\#Dishes that include previously cooked TCS ingredients minimum internal temp

165F for 15 seconds

\#Ground meat (beef, pork, etc) minimum internal temp

155F for 15 seconds

\#Injected meat (brined ham and flavor-injected roasts) minimum internal temp

155F for 15 seconds

\#Mechanically tenderized meat minimum internal temp

155F for 15 seconds

\#Ratites (ostrich and emu) minimum internal temp

155F for 15 seconds

\#Ground seafood including chopped or minced minimum internal temp

155F for 15 seconds

\#Shell eggs that will be hot-held for service minimum internal temp

155F for 15 seconds

\#Seafood (fish, shellfish, crustaceans) minimum internal temp

145F for 15 seconds

\#Steaks/ chops of pork, beef, veal, and lamb minimum internal temp

145F for 15 seconds

\#Commercially raised game minimum internal temp

145F for 15 seconds

\#Shell eggs that will be served immediately minimum internal temp

145F for 15 seconds

\#Roasts of pork, beef, veal, and lamb internal minimum temp

145F for 4 minutes

\#Fruits, vegetables, grains, and legumes (beans, refried beans) that will be hot-held for service minimum internal temp

135F

\#Cooking TCS Food in the microwave oven

cover food to prevent surface from dying out, rotate/stir halfway through, let stand for 2 min. after cooking, check temp in at least 2 places

\#Partial cooking during preparation

1. don't cook food longer than 60 minutes during initial cooking
2. cool food right after initial cooking
3. freeze or refrigerate after cooling it
4. heat food to req. minimum internal temp
5. cool food if not served immediately

\#Temp requirement for cooling TCS foods

Cool from 135F to 41F or lower within 6 hours
1. cool food from 135 to 70 in first 2 hours if not you must reheated and cool again
2. Then cool from 70 to 41 or lower in next 4 hours