Food Service Management
What is foodborne illness ?
A foodborne illness is a disease transmitted to people through food.
Outbreak Confirmation:
Two or more people have to have same symptoms after eating the same food
Investigation conducted by state and local regulatory authorities
Outbreak has to be confirmed by labaratory analysis
How does foodborne illness occur?
Challenges to Food Safety
Time - Busy and pressure to work fast makes it harder to meet standards
Language and Cultural Barriers (Hard to Communicate and Cultural Different Practises Involving Food Safety)
Literacy and Education - (Challenge when you teach food safety)
Pathogens - Disease causing microorganisms like bacteria and viruses that can result in foodborne illness (showing up more often on food previously considered safe i.e E.coli on salad greens)
Unapproved Suppliers - suppliers not practising food safety
High Risk Customers - i.e. Elderly Population
Staff Turnover - Training New Staff may not leave lot of time for learning food safety
What usually makes food unsafe?
Contamination - Presence of harmful substances in food
Biological - Pathogens (Bacteria, Viruses and Fungi), Mushrooms and Seafood that carry toxins - Responsible for most foodborne illness
Chemical - Cleaners, Sanitizers and Polishes are threats to food safety if used wrong
Physical Hazards - Broken Glass, Metal shavings, Stables, Bandages, Dirt and Bag ties, Fish bones.
Common Risk Factors to Food Safety
Purchasing Food from Unsafe Sources
Failing to cook food correctly
Holding Food at Incorrect Temperatures
Using Contaminated Equipment
Practicing Poor Personal Hygiene
4 Main Factors (Hazards)
Time-Temp Control
Food not held or stored at the right temperature
Food is not cooked or reheated enough to kill bacteria
Failing to cool food down correctly
Cross Contamination
Contaminated ingredients added to food that receives no further cooking
Ready to eat food (RTE) touches cont. surfaces
Cont. food touch or drip on cooked or RTE foods
Handler touches cont food and then RTE food
Cont cleaning cloths touch food contact surfaces
Poor Personal Hygiene
Touching wound and handling food
Cough, Sneezing or Working while sick
Failing to wash hands after bathroom
Cleaning and Sanitizing
Pathogen spread through inadequate cleaning or sanitizing of equipment
Equipment → not washed, rinsed and sanitized in between uses
Food Contact Surfaces not washed rinsed and sanitized.
Wiping clothes not stored in sanitizing solutions between uses or if solution is not strong enough.
TCS Food - [food pathogens like]
Time and Temp Control Safety Foods
milk and other dairy
poultry
eggs (except if treated to eliminate salmonella)
heat treated plant based foods
meat
fish
baked potatoes
tofu and soy protein and other synthetic ingredients
sliced tomato, melon and leafy green
sprouts and sprout seeds
untreated garlic and oil mixtures
RTE Food - Careful Handling to Prevent Contamination
food that is RTE without any further preparation, washing or cooking
bakery items
cooked food
plant foods cooked for hot holding
deli meat
washed fruit and veg (whole and cut)
sugar, spices and seasoning
Population at High Risk for FoodBorne Illness
People with weaker immune systems
Elderly - Immune weakens with age
Young Children - Not Built up Immune
Immunocompromised People - Cancer, Chemo, HIV/AIDS, Transplant recipients and People on certain Meds.
How can you keep food safe?
Control Time and Temp
Prevent Cross-Cont.
Practise Good Personal Hygiene
Purchase from approved, reputable suppliers
Clean and Sanitize
FDA Requires: The Person In Charge to
be a certified food protection manager
must be onsite at all times during operating hours
(PIC may not needed on site if operation poses minimal risk of food borne illness)
based on operation, food served or sold
example: cashier less markets and convenience stores
Food Safety Training
Identify training needs (based on roles and responsibilities)
observe performance on the job
interview them
formal assessment (what they know vs need to be improved)
develop the curriculum
servsafe food handler
implement training
on the job
instructor-led
tech-based (e-learning)
assess knowledge
to determine if content mastered
written assessment
initial and ongoing training
retrain regularly
document training
monitor employees
tasks may be performed incorrectly
take corrective action
retrain employees
FDA food code - city, county, state and tribal agency
regulate restaurants, retail, school, daycare centers, hospitals and nursing homes
recommendation, not law based on states
FDA inspects all foods except meat, poultry and eggs
regulate food transported across state lines
issue FDA food code - science based code that provides regulation for food safety
Responsible for inspecting meat, poultry and eggs
USDA - U.S. Dept. of Agriculture
regulate food that involves more than one state
Research into foodborne-illness outbreaks
CDC and US Public Health Service
Which groups writes or adopts codes that regulate retail and foodservice operations?
State and local regulatory authorities
codes may differ from FDA food code
inspect and enforce regulations
investigate complaints and illness
issue licenses and permits
Inspections are required
measure if they are meeting minimum food safety standards
written report that notes deficiencies
violation + time frame for correction
Forms of Contamination
Contamination - Presence of harmful substances in food
Biological, chemical and physical substances
Contaminants can come from
air, dirt, water and the animals we use
Physical Hazards - Bones in fillets, Pits in food
Most contamination is done by bad handling of food
Fecal-Oral Route of Contamination - Food Handlers not washing hands after bathroom.
Contamination:
Food Handlers can pass contaminants from person to person especially if sick
Dirty equipment or surface and then touching food → contamination
Food and food contact surface contaminated if someone sneezes or vomits
RTE touch surface that has been in contact with raw food
Storing or cleaning food incorrectly
Failing to see signs of pest infestation (major source of disease)
Biological Cont.
bacteria, viruses, parasites and fungi (molds and yeasts)
microorganisms - small living organisms that can be seen only through a microscope.
pathogens (type of microbe) can cause illness
either directly or by releasing a toxin.
FDA - THE BIG 6
Highly contagious and can cause sickness
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shiga toxin-producing Escherichia Coli (STEC) aka E.Coli
Hepatitis A
Norovirus
Common Symptoms of Foodborne Illness:
Diarrhea, Vomiting, Fever, Nausea, Abdominal Cramps, Jaundice
Onset time - How quickly someone gets sick with an illness (varies)
30 minutes to 6 weeks
Bacteria
Controlling time and temperature is most important way to prevent foodborne illness
Food - TCS foods support the growth of bacteria better than others
Bacteria grow best in foods with little or no acid
Acidity - Bacteria grows best in food that is neutral to slightly acidic
Temperature:
41 degrees fareinheight to 135 is best for growth of bacteria (temp danger zone TDZ)
70 - 125 degrees is extra danger as bacteria grows even faster in these temps
bacterial growth is low when food is held at or below this range
Time - Bacteria needs time to grow, the more time in temp danger zone, the more opportunity to grow to unsafe levels.
Oxygen - Some bacteria need O2 to grow, anaerobic bacteria grows when there is no O2
Moisture availability - Bacteria grow well in food with high levels of moisture.
Water activity 0.0 - 1.0 - higher value, more available water
Control FATTOM
keep food out of TDZ
limit time spent in TDZ
4 Highly Contagious Bacteria
(cause severe illness)
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shiga toxin-producing Escherichia Coli (STEC) aka E.Coli
If diagnosed, you can never work while sick
Salmonella Typhi - Only lives in humans
carried in bloodstream and intestinal tract
only takes a small amount
severity of symptoms varies on health of person and amount eaten
remain in person’s feces for weeks after illness ended
Found in RTE and bev.
Preventative measures:
exclude handlers with salmonella typhi
washing hands
all food is cooked to required min temp
Non-Typhoidal Salmonella - Carried by farm animals
only takes a small amount
severity of symptoms varies on health of person and amount eaten
remain in person’s feces for weeks after illness ended
linked to poultry, eggs, meat, milk and dairy products, produce: tomatoes, peppers and cantaloupe
Preventative measures:
cooks poultry and eggs correctly
prevent cross-cont. between poultry and RTE
exclude sick food handlers diagnosed w NTS
Shigella Spp
found in feces of people who have the illness
people get sick when they eat or drink cont. food or water
flies can transfer bacteria from feces to food
remain in person’s feces for weeks after illness ended
only takes a small amt.
food linked to it:
food cont. by hands like salad with TCS food.
potatoes, tuna, shrimp, macaroni, and chicken salad
food contaminated water
produce
preventative measures:
exclude food handlers diagnosed with shigella spp.
wash hands
control flies
E.coli
found in intestines of cattle
found in infected people
meat during slaughtering can be contam.
only takes a small amt.
toxins cause illness
remain in person’s feces for weeks after illness ended
foods: raw, or undercooked ground beef, contaminated produce
preventative measures:
exclude food handlers diagnosed with E.coli + diarrhea
cook food to required min. internal temp especiall ground beef
purchase produce from approved reputable suppliers
prevent cross cont. between raw meat and RTE
Viruses (can also be pathogens)
hepatitis A and Norovirus
require a living host to grow
can be transferred to food
people can get infected via food, water or any cont. surfaces
viruses in food typically occur through fecal oral route
aren’t destroyed by normal cooking temperatures
very imp. to practise good hygiene standards with food and food contact surfaces
Norovirus most common for foodborne illness and most commly spread by airborne vomit particles
quick removal and clean up of vomit important to protect guests and staff
Characteristics of Hepatitis A
often found in fecal matter of people infected and contaminated water
infect someone for weeks without showing symptoms (super infectious the whole time)
fecal oral route or shell-fish from cont. water, RTE food
how to avoid Hep A
skin turns yellow
handwashing
shell-fish from approved suppliers
single-use gloves
exclude staff diagnosed
Characteristics of Norovirus
often found in fecal matter and cont. water
linked with RTE
only eat a tiny bit to get sick
hangsout for days in feces even after symptoms are gone
become contagious fast after eating cont. food (only few hours)
vomiting - common symptom
fecal oral route or shell-fish from cont. water, RTE food
how to avoid Noro
skin turns yellow
handwashing
shell-fish from approved suppliers
single-use gloves (not touching RTE with bare hands)
exclude staff diagnosed
Parasites, Fungi, and Biological Toxins
Parasites:
need a living host
associated with seafood and wild game
food processed with cont, water such as produce
Prevention of Parasites:
purchase from approved, reputable suppliers
cooking food to required minimum internal temp
use correctly frozen fish - especially if serving raw or undercooked fish
Fungi:
Includes yeasts, molds and mushrooms
some molds and mushrooms produce toxins that cause foodborne illness
throw out all moldy foods (unless mold is natural part of food like blue cheese)
purchase mushrooms from approved reputable suppliers
External Toxins
Shellfish can be cont. when they eat marine algae which contains toxin
Ciguatera toxin - found in barracuda, snapper, grouper and amberjack
Found in small fish, when eaten by larger fish gets into it
Histamine toxin - produced by pathogens on certain fish that have been Time Temp abused - (Tuna, Bonito, Mackerel, Mahi-mahi)
Some toxins naturally assoc. with certain plants, mushrooms and seafood
Seafood Toxin
onset in minutes after eating toxin
Depends on illness but symptoms can include: diarrhea or vomiting
neurological symptoms (tingling in extremities and reversal of hot and cold sensations)
flushing of face
difficulty breathing
burning in the mouth
heart palpitations
hives
Prevention:
freezing or cooking won’t eliminate toxins
purchase from approved, reputable suppliers
time and temp control for raw fish
Other Threats to Food
Chemical and Physical Contaminants
chemical can contaminate food if used or stored incorrectly
cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first aid products, health and beauty products
certain type of kitchenware - things made from pewter, copper, zinc and painted pottery. (materials not safe for food, especially if acidic food held in them)
Chemical poisoning:
symptoms vary depending on chemical
most illness occurs in minutes
vomiting and diarrhea are common
call emergency or poison control number
Chemicals must be approved for use in food service operation, must be necessary for maintenance of facility
purchase from approved reputable suppliers
store away from food prep and storage areas
only use chemicals for what they were made to do
follow manufacturers direction
only use equipment and utensils that are approved for food service use
Physical Hazards
naturally
bones in fillets
pits in fruits
fall into food
glass
metal shavings from cans
staples
dirt
jewelery
wood
fingernails
bandages
injuries from cont. can be mild to fatal
cuts, dental damage and chocking
bleeding and pain
Prevention: only accept food from reputable suppliers and closely inspect food that you receive
food handlers practice good personal hygiene
Food Defense - Preventing intentional contamination or tampering
threats can come from
disgruntled current or former staff, competitors, terrorists, activists and vendors
biological, chemical, physical or even radioactive attacks
usually focused on specific food item, process or business
prevention: make it as difficult as possible for someone to contaminate or tamper with it.
make employees aware of food defense:
-recognize signs of intentional contamination
report suspicious activity
FDA tool for Food Defense
= FIRST
F - follow (the company food defense plan and procedures)
I - Inspect (your work area and surrounding area)
R - Recognize (anything out of the ordinary)
S - Secure (all ingredients, supplies and finished products)
T - Tell (management if you notice anything unusual or suspicious)
Steps if there is foodborne outbreak
gather more information (contact info, ask what they ate, description of symptoms and when they first became sick)
contact local regulatory authority and let them know
segregate any item suspected in potential outbreak (label with do not use and do not discard)
document any information you have about suspected product (product description, production date and lot number, record sell-by date and pack size)
Identify all staff working at time of suspected outbreak
Management should interview staff immediately about health status
Cooperate with regulatory authority for investigation (Provide them with any appropriate documentation i.e haacp, temp logs, staff files)
Review food handling procedures to see if any of the procedures arent being met or working
Food Allergens
a protein in food or ingredient
dairy - contain milk allergens
if enough of an allergen is eaten, can cause allergic reaction in some people because their immune system mistakenly considers the food protein to be a threat and attacks it.
staff should be able to recognize signs of allergic reaction and identify the most common food allergens
food allergy - reaction a person’s immune system has to a certain food
within a few minutes or up to hours after exposure
includes
wheezing, difficulty breathing, hives, rashes, itching, tinging in mouth, swelling (tongue and throat), abdominal cramps, diarrhea, drop in blood pressure, loss of conscious
Anaphylaxis - severe allergic reaction that is life threatening and can lead to death
act immediately if customer is having severe symptoms
tells you they are having a severe allergic reaction
let other staff know and instruct them to call emergency medical services
do not leave the person alone
common food allergens
9 foods responsible for most
milk, eggs, soybeans, soy, fish (tuna and cod), tree nuts (almonds and pine nuts), peanuts, crustacean shell fish (crab, lobster and shrimp), wheat and sesame
prevention:
know what is in the products you buy - critical to know what is in it
federal law requires major allergens to be clearly identified in labels on packaged foods
notify customers of major food allergens in food served or sold and in writing
FOH can find out about guests allergies and communicated to BOH staff to prevent allergic rxn
Make sure First Point of Contact for guests has knowledge about food allergies
FOH Staff
inform guests about allergens on menu
listen to guests
communicate order to back of house staff
deliver the allergen special order safely
avoid cross contact in workstations
clean and sanitize
Kitchen Staff Need to Know
Cross-contact - when food allergen touches other food item or equipment used to make food allergen
review the food items ingredient list by checking recipes and ingredient labels
if uncertain check with vendor regularly
receive and store items correctly, check deliveries carefully, check labels on substitutions, check for broken packages or spills
store ingredients separately from big nine allergens
wash, rinse, sanitize and air dry
use separate utensils and equipments
good personal hygiene - wash hands and change gloves
prepare allergen special order correctly
check ticket and verbally confirm
check written recipes and ingredient labels
follow recipes and use approved substitutions
discard items if cross contact has occurred and clean any surfaces
do not add to plated or packaged items
verbally confirm with server
do not serve items that cannot be safely prepared
How people can contaminate food
Situations that can contaminate food by food handlers:
touch face and then touch food
sneezing or coughing
wound that contains a pathogen
had contact with a person that is sick
use washroom and no handwash (fecal-oral route of contamination)
have foodborne illness or symptoms like diahrrea, vomiting or jaundice
carriers - people that carry illness and spread without getting sick themselves
e.g. Hepatits A - spread before symptoms show
Norovirus spread for days after illness ended
Actions that can contaminate food
Not watching what they do with their hands
e.g.
scratching scalp or touching hair and then food
sneezing or coughing into hand and then touching food
not wearing gloves and wiping hands onto apron and then touching food
rubbing ear, wiping or touching nose, touching pimple or infected wound, spitting in operation
What can Food Handlers Do?
Create good personal hygiene policies and keeping it update it based on food safety science and laws
Training food handlers on the policy and retrained regularly
Supervise food safety practises at all time
Model the correct behavior
Hand-Washing, Hand Care and Single-Use Gloves
Handwashing and Glove-Use when properly done can prevent spread of Pathogens.
Handwashing is the most important part of personal hygiene
A lot of people do not know how to do it correctly or when to do it.
Hands should only be washed in a sink designed for handwashing - not in sinks for dishwashing, prep or sinks for discarding waste water
Handwashing
Should take at least 20 seconds
5 step process:
wet hands and arms with warm running water
apply soap (enough for good lather)
scrub hands and arms vigorously - focus on fingernails, fingertips and between fingers
rinse hands and arms under warm running water
dry hands and arms using single-use paper towel or hand dryer
use paper towel to turn off faucet and open door as you may recontaminate hand
Corrective Action for Improper Hand Washing:
take action
dispose of contaminated food
clean and sanitize contaminated items and utensils
retrain staff
When to wash hands:
Before prep food
Before clean equipment and utensils
After restrooms
After handing soiled items and before touching clean items
After touching body or clothing
After handling raw meat, poultry or seafood
After garbage
After sneezing, coughing, blowing nose or using a tissue
After eating, drinking, chewing gum and tobacco products
After money, chemicals and service animals or aquatic animals
After leaving and returning to prep areas
Changing tasks and before putting on single-use gloves
After touching electronic devices
After touching dirty equipments, work surfaces and cloths
Hand Antiseptics (different to sanitizers) - Reduce pathogens but only work if used correctly
They cannot be used in place of handwashing
Should be used: after handwashing
allow it to dry before working
must comply with code of fedral regulations (CFR) and FDA standards
Hand Care
Long fingernails and Ragged- Hard to Keep Clean and can break off into food (physical contaminant)
Food Handlers recommended to keep fingernails short, filed and
Nail Polish hides dirt under nail and can flake off into food, same with fake nails (can be worn if handler wears single-use gloves).
Infected wounds, cuts and boils
has pus in it and can contain bacteria thus staff should inform of it
they must cover it correctly to prevent cont.
cover with impermeable finger cot or dry, durable, tight fit bandage that prevents fluid leak
cover with single - use gloves
Single-Use Gloves - Barrier between hands and food
only get food service approved gloves
made for single-use
not washed or rinsed and reused
gloves should fit perfect (not too tight or too big) provide a variety of sizes
non-latex as some sensitive
non tearable gloves should be smooth, resistant and non absorbent
How to Use Gloves Correctly:
let staff know gloves do not replace handwashing
always wash hands before putting on gloves and starting new task
if same task you do not need to wash if hands not cont.
Hold by edge when putting on and avoid touching as much as possible
Dont blow into them or roll them up
Check for rips and tears after putting them on
When to change Gloves:
As soon as Dirty or Torn
Beginning a Different task
Interrupted during task
After meat, seafood or poultry
Before RTE food
After four hours of continuous use
Rule of Thumb - Wear gloves when handling RTE foods especially if you handle high risk of population.
Bare Hand Contact is Okay when washing produce, or when handling RTE ingredients that will be cooked to correct internal temperature,
adding RTE food to dish that does not contain raw meat, seafood or poultry and dish will be cooked to at least 145 degrees F or 63 C e.g. adding cheese to pizza dough
Adding RTE to dish containing raw meat, seafood or poultry and dish will be cooked to req. minimum internal temp
Personal Hygiene Practises
Personal Cleanliness and Proper Work Attire:
shower or bathe before work
dirty clothing can carry food-borne illness pathogens
set up dress code
always wear a clean hat or other covering
should not wear hair accessories and fake eyelashes that can fall into food
facial hair should be covered, wear a beard restraint
wear clean clothes daily
change dirty uniforms
charge into work clothes after arriving at work
store work clothes and personal items in designated area
always remove aprons and store correctly (i.e do not wear aprons when using washroom or taking out garbage)
food handlers should not wipe hands on aprons (contaminates hands)
jewelry can contain bacteria or other pathogens (crevices where stuff can accumulate and it can fall into food)
servers can wear jewlery if allowed by company policy
Eating, Drinking, Chewing Gum or Use of Tobacco
can cause food to be unsafe and should only be done in designated areas (not in areas for cleaning utensils or equipment, prep areas or serving areas)
Saliva can contain pathogens
Staff should use containers with sip top, or lid and straw
Containers should be handled carefully to avoid contaminating hands, container and any exposed food
Policies for Reporting Issues
reporting illness:
inform staff to report illness
present statements agreeing to report illness
provide documentation of training on reporting illness
post reminders for reporting illness
let you know right away if they are sick
Employees must be restricted or excluded depending on illness
Restricted: from exposed food, utensils or equipment
Excluded from operation (should not come into work)
In Case of Sore Throat and Fever
Then: Restrict unless they serve high risk population then (exclude)
If Persistent sneezing, coughing or running nose that causes discharge
Then: Restrict
If Vomiting or Diarrhea from an infectious condition
Then: Exclude until written release from medical practitioner or symptom free for 24 hours
If: Jaundice for seven days or less (yellowing of eyes)
Exclude and report to regulatory authority
Return when release from medical practitioner and approval from regulatory authority
If diagnosed with Salmonella Typhi or Heptatitis A
Should be: Excluded from the operation
When food handlers may not show symptoms after diagnosis
manager should work with medical practitioner and regulatory authority to determine
if they should be excluded or restricted
when they can return safely and carry out regular duties
As a manager keep an eye out for:
Staff with persistent nasal discharge and sneezing, cold sweats and chills, yellowing of skin, eyes or nails, employees vomiting or making excessive trips to washroom
Report to regulatory authority if:
Nontyphoidal Salmonella
Norovirus
Hepatitis A
Shigella spp.
Shiga Toxin-producing E.Coli (STEC)
Salmonella Typhi
Flow of food: The path that food takes through your operation
Purchasing → Receiving → Storage → Service
Preparation → Cooking → Holding → Cooling → Reheating
Biggest Hazard to food as it flows through operation?
Time-Temperature Abuse
Cross-Contamination
Hazards in the Flow of Food
Cross contamination can happen at any step of flow of food
Most common way to prevent is to keep raw and ready to eat food away from each other.
E.g. Colored cutting boards and utensil handles can help keep equipment separate
Wash, Rinse and Sanitize all equipment and surfaces before and after each task.
Prep Raw Meat, Fish and Poultry at different times to Ready to Eat Food, Preferably RTE first
Buying food that requires little to no handling can prevent cross contamination
Time Temp Abuse
Most food borne illness happen because TCS food has been time temp abused
TCS Food has been Abused any time it stays between 135 degrees Fahrenheit (57 DC) AND 41 degrees F (5 DC) AKA Temp Danger Zone
Pathogens grow fastest:
Food is being temp abused when:
cooked to wrong internal temp
held at wrong temp
cooled or reheated incorrectly
The longer food → temp danger zone = the longer time pathogens have to grow
Reduce Time in Temp Danger Zone
Food Can Stay in Temp Danger Zone for No longer than 4 hours before it must be thrown out
What can Managers Do?
Make the correct type of thermometers available to your staff (prevent time temp abuse)
Have food handlers use timers in prep areas to check how long in temp danger zone
Once temp taken, staff should record temp regularly and when temp taken
Keep Time Temp Sheet outside coolers and freezers near prep areas and next to cooking and holding equipment
Procedures to limit TCS food in Temp Danger Zone
i.e. limiting amount of food removed from cooler when prepping
Staff should know what to do when time and temp standards are not met
i.e. soup on steam table and temp falls below 100 degrees F (38 DC) - Food Handlers might be required to reheat to correct temp or throw it out
Monitoring Time and Temp
three types of thermometers used in food industry
bimetallic stemmed thermometers (0 DF and 220DF) (-18 DC and 104 DC)
Contain indicator head, calibration nut, stem and dimple
take time - allow 15 sec
good for large or thick food as need to be stuck in all the way to dimple (sensing area)
thermocouples
thermistors
digital display
temp sensing area on tip of the probe, good for both thick and thin food, have different type of probes
ground beef patty, fish fillet - penetration probe
large stockpot of soup - immersion probe (used for liquids)
surface temp of griddle - surface probe
probe for cooler - air probe
Infrared Thermometers - Used to measure temperature of food and equipment surfaces without touching surface
cannot measure air or internal temperature
hold as close as possible
don’t take readings through metal or glass
Other Temp Recording Devices
Maximum registering thermometers
Indicate highest temp reached
Used when hard to observe temp
Good to check final rinse temp in dishwasher
Time-Temp Indicator
Used by suppliers
Monitors both time and temp
Color change indicates temp abuse during storage or shipping
Irreversible record
Temp Recording Devices
under delivery trucks
check and record temp during shipments
check to ensure vehicle was at safe temp when shipped
General Thermometer Guidelines
Cleaning and Sanitizing - before and after they are used
wash, rinsed, sanitized and air dried to prevent cross contamination.
sanitizing solution used for thermometers should be same as food contact surfaces
How to calibrate (calibrate before each shit, deliveries arrive, if they have been bumped or dropped)
Ice Point Method - Adjust to temp at which water freezes 32 DF of 0DC
Boiling Point Method - Adjust to temp at which water boils 212 DF or 100 DC
Thermometer accuracy
food thermometer: +/- 2DF or +/-1DC
air temp: +/- 3DF or +/-1.5 DC
Take reading in the thickest spot as temp may vary in diff areas
Glass thermometer - Physical Hazard - Only be used if they have shatter proof casing
Flow of food starts with purchasing and receiving.
purchase food from approved reputable suppliers
following the correct receiving procedures
What is an approved supplier?
one that has been inspected and can produce inspection report, meets all applicable local, state and federal laws
How do I work with a supplier?
Develop a relationship with supplier, establish a supplier list and only approved suppliers should be on that list.
How can you get to know supplier’s food safety practices?
Ask to see their most recent inspection reports - USDA, FDA or third party, should be based on GMP, GAP - Good Agricultural Practices
How should I prepare for deliveries?
Schedule deliveries when staff is available to check delivery, assign and train specific staff and provide the right tool and have enough staff on hand.
What should employees look for when receiving deliveries?
Signs of temperature abuse and contamination.
First staff should visually inspect the truck, look for signs of contamination:
check overall condition of truck and product, also be looking for signs of pests.
How do I handle key drop deliveries?
After hour delivery
Delivery must be inspected immediately
from an approved source
stored in correct location
protected from contamination
How do I reject deliveries?
set aside rejected items, inform driver exactly why it is rejected, log the incident on invoice or receiving document.
Recalls by manufacturer
recalled when contamination is suspected or confirmed, mislabelled or misbranded or food allergens not identified.
Vendors notify you of recall by monitor FDA and USDA recalls
Identify recall item by matching information from recall notice to item (Manufacture ID, Time item manufactured and Use-by Date)
Remove item from inventory and place in secure and appropriate location - cooler or dry storage area away from inventory
Label the item in a way that prevents use or mixing with inventory (DO NOT USE AND DO NOT DISCARD LABEL)
Let staff know
Refer to Recall notice of what to do with food item
e.g. throw it out or return to vendor
Reduced Oxygen Packing Food
do not puncture the package, insert probe between package or fold package around thermometer stem or probe
Receiving temperature for TCS food
Hot TCS food should be received at 135 DF or 57DC or higher
Cold TCS Food - 41DF or 5DC or lower
Outside the temperature zone
Frozen food must be frozen solid when received.
Reject if you see: fluids, water stains, ice crystals, frozen liquids on product or package.
signs that food has been thawed and refrozen - temp abuse
Specific Receiving Temp
Milk and Shellfish (with removed shell - oyster, mussels, clams and scallops) - receive at 45 DF or 7DC or lower, cool to 41 DF or 5DC or lower in 4 hours
Live Shellfish (Shellstock) - Air temperature of 45 DF or 7 DC
Internal temp of no greater than 50 DF or 10 DC
Cool to 41 DF or 5DC or lower in 4 hours
In shell Product
processed non living shellfish
received with one or both shells
receive according to manufacturer directions
Shell Eggs - Air Temp of 45 DF or 7C or lower
Packaging should be clean, whether food or non food items
Reject any item with dirty or discolored packaging
Reject any item with tears, holes and punctures
Items should be delivered in original packaging containing manufacturers labels - if repackaged reject
Otra Factors
Cans - Reject if
worry about severe dents in the seams on the cans
deep dents in the body
swollen or bulging ends
holes or sign of leaking
rust or missing labels
Reject any package that is bloated or leaking, damp or water stained.
Reject any item that has pest damage or contains signs of pests
Reject package that has passed use-by or expiration date or missing information.
Some operation label items with date received to help with stock rotation
Dates on package
Sell-by date - How long to display product for sale
Use by or expiration date - last date recommended for use of product while at peak quality
Best by date - product should be eaten for best flavor or quality
Some foods require specific documentation:
shellstock identification tag - shellfish (when and where it was harvested, approved source)
any molluskan shellfish should be stored in original container, tag must be kept on, after last shellfish is used - put date on tage and keep for 90 days in chronological order in files.
Do not mix shellfish from one container to other unless
have same certification number
same harvest date
are from same growing area
Fish that is not fully cooked should also be received with document that shows it was correctly frozen prior
ensures any parasites on the fish have been destroyed
keep documents for 90 days from sale of fish.
Farm-raised fish needs document that fish was raised to FDA standards, must also be kept for 90 days from sale of fish
Checking Food Quality - Looking at Appearance, Texture and Odor of food
Appearance: reject
moldy or abnormal color
moist not dry
pest or pest damage
Texture
reject of slimy, sticky or dry - meat, fish or poultry
reject soft flesh - fingers leave imprint
Abnormal or unpleasant odor
Reject any food that does not meet company standards of quality, work with suppliers to come up with criteria for food received.
Storage:
good storage practices for both food and non food items will help keep items safe + preserve quality
how to keep food safe in storage:
label and date mark food
rotate food
store food at correct temp
store food to prevent cross contamination
Labelling food
anytime you take food out of original container (common name of food)
if doesn’t have common name, statement that accurately describes it
If it will not be mistaken for another item, do not need to label
Food items sold to customer for home use must be labelled
common name
quantity of food in package
ingredients (by weight)
artificial colors and flavors and chemical preservatives
manufacturer name and address
major food allergens
Listeria monocytogenes grow at refrigerated temp and can cause illness - dates important of when food was stored and date use-by
RTE food can be stored for 7 days kept at 41 DF or 5DC or lower
after which food must be discarded
if kept for longer than 24 hours, must be labelled - use by date, sold by date, eaten by date
either based on prep date or use by date
Temperature
TCS food must be stored at 41DF 5C or lower
or
135DF 57DC or higher
Frozen food must be stored at temp that keeps it frozen - temp of food not storage unit
Rule of Thumb: Cooler Rules
Don’t overload coolers - prevents good airflow and work harder to stay cool
Do not open too much - lets warm air inside
Don’t line shelves with aluminum foils, sheet pan or paper, blocks air
Monitor air temperature - put device in coolest and warmest part of cooler
Monitor temp of food in refrigerated units regularly
If food not at correct temp - throw
Food rotation - maintain quality and limit pathogens
Items with earliest use by date are used before items with later dates.
FIFO - first in, first out
check use by or expiration date, earliest use by in front of items with later dates
Expired food - thrown
Cross-contamination in storage
wrapping and covering food
store in designated are
keep away from walls 6” or 15cm
Store single use items in original packaging and food in containers intended for food
Do not re use single use containers
Use leakproof, coverable containers
Use cleaned and sanitized containers
Do not use empty food containers to store chemicals or put food, equipments, utensils or linens or single use items in empty chemical containers
Keep areas dry and clean
Clean up spills or leaks
Clean equipment used to transport food
Store dirty linens away from food
keep raw and rte food completely separate
top to bottom order
rte at top
seafood (145DF OR 63DC)
whole beef and pork (145DF OR 63DC)
ground meat and fish (155 DF OR 68DC)
whole and ground poultry at bottom (165 DF OR 74DC)
based on minimum internal cooking temp of each food
if in freezer raw meat, seafood can be stored with or above rte food if all items have been commercially processed or packaged
thawing food - rte above
Non- refrigerated food should be stored in clean and dry location away from dust and other contaminants
Never store food:
locker rooms or dressing rooms
restroom or garbage room
mechanical rooms
under unshielded sewer lines or leaking water lines
under stairwell
Discard food:
missing date mark
rte/ tcs food exceeded date mark
exceeded time and temp requirement
Module 1: General Preparation Practices
During prep: work stations, cutting boards and utensils must be correctly cleaned and sanitized
Only remove as much food as you can prep - TCS food, keep ingredients from sitting out for long periods of time
Additive Guideline:
Only approved additives
Never used more than allowed
Do not alter appearance
Do not add sulfides to produce eaten raw or added before received
Honest Presentation
must not mislead or misinform
must display true appearance, color, quality
must not misrepresent appearance
must identify food accurately e.g. if menu says Atlantic cod, must be made with Atlantic cod and not some other fish
Dispose misrepresented food
Reconditioning - Restoring food to safe condition
E.g. Hot food (Beef stew) - Held in temperature danger zone for less than two hours, can be reconditioned by reheating
Toss:
RTE food → handled by staff restricted or excluded → toss out
Toss food contaminated by hand, bodily fluids
Food has exceeded time and temp cond
Thawing food incorrectly can cause pathogens on it to grow
Best way to thaw frozen turkey: in a walk in cooler → keeps out of temp danger zone
! Important to maintain temperature of TCS food during thawing → keep out of temp danger zone as pathogens can grow
Never thaw food at room temp
Only 4 acceptable ways to thaw food:
In cooler keeping at 41DF or lower
In a microwave oven, if cooked immediately in conventional cooking oven or grill
Thaw in water, in clean and sanitized food prep sink
Submerged in drinkable running water at 70DF or 21DC or lower, strong flow of water to wash loose bits down, Temp of food should not go above 41DF or 5DC for longer than 4 hours
Thaw food as part of cooking process e.g. frozen hamburger patty on grill
UNIQUE - Thawing Reduced Oxygen Packed Fish:
Kept frozen until ready for use
Remove from packaging before thawing under refrigeration or before or immediately after thawing under running water
When packaging ROP Fish:
Freeze fish before, during or after packaging.
Label fish “keep frozen until use”
Module 2:
Produce: sliced melons, cut tomatoes and cut leaves should be refrigerated
(5DC or 41DF or lower)
Produce-Specific Requirements:
Keep away from raw meat, poultry or seafood
Separate unwashed produce from RTE food
Wash produce under running water (littler warmer than produce)
Remove outer leaves and pull product apart when washing
Water with ozone or chemicals used sometimes for washing
Do not mix different items or store multiple batches in same water
Do not serve raw seed sprouts to high risk population
Eggs and Egg mixture
Pooled eggs:
cook immediately after mixing
or store at 41DF or 5DC or lower
use pasteurized eggs for undercooked products e.g. Caesar salad dressing, hollandaise sauce, tiramisu or mousse
non-pasteurized fine for high risk if cooked
Salads made with TCS food (E.g. Tuna Salad)
chicken, tuna, egg and potato salad → not cooked after prep
extra guidelines:
can use leftovers only if food was cooked, held and cooled correctly
Held - 41DF or lower, max of 7 days
Ice: is considered food
ice you use is made from drinkable water
ice should not be used as an ingredient if it was used to keep food cool
always use clean and sanitized containers and ice scoops when transferring ice from ice machine to other containers (store ice scoops outside machine in clean, protected location)
do not touch ice with bare hands
do not use glass to scoop ice
Variance: Document issued by regulatory authority that allows regulatory requirement to be waived or changed
preparation practises that have special requirements or require an oversight
E.g. to grow and serve sprouts in a restaurant
sprouting process - greater risk for food borne pathogens
Other processes that require a variance:
packaging unpasteurized juice for later sale
Smoke or curing for preservation
Food additives or vinegar to preserve or alter food
Offer live shellfish from display tank
Reduced Oxygen packaging
(C.botulinum and L.monocytogenes are risk for reduced o2 packaging)
custom processing animals (i.e hunter brings meat to restaurant)
HAACP plan requirement:
plan must account for any food safety risks
must comply with plan and procedures you submit
must maintain and provide all associated documents if requested
records must show you have procedures for monitoring CCP and
are regularly monitoring
taking necessary corrective action
verifying effectiveness of procedures and processes
Module 3: Cooking Food
cooking reduces some of pathogens that cause food borne pathogens to safe levels
must reach correct minimum internal temperature and stays there for correct amount of time.
cooking cannot destroy spores or toxins already in the food (handle correctly before cooking)
always take two readings in different spots
Cooking Req for Specific Food
Internal Temp
165DF or 74DC - hold for < 1 second:
Poultry (Chicken, Turkey and Duck)
Stuffing with meat, fish, poultry, Stuffed pasta with meat, fish or poultry
Dishes with previously cooked TCS ingredients
155 DF or 68 DC for 17 seconds
Non intact meats:
ground beef, pork and other meats
Mechanically tenderized or injected meat with brine/flavors
Vacuum-tumbled meat with marinade or other solutions
Cubed or Tumbled meat
Ground meat from game animals that are commercially raised
Ground, chopped or minced seafood
Ratites: Ostrich and Emu
Shell Eggs - Hot held for service
145DF or 63DC for 15 seconds
Seafood: Fish, Molluscan Shellfish, Crustacean
Steaks or Chops: Pork, Beef, Veal or Lamb
Shell eggs of immediate service
Commercially raised and inspected game meat
145DF or 63DC for 4 minutes
Roasts: Pork, Beef, Veal and lamb
135 F or 57DC
Food from plants to be hot held - fruits, vegetables, grains (rice and pasta, legumes including beans or refried beans)
Remember:
Minimum Internal Cooking Temp
Poultry: 165DF (74DC) < 1sec
Non-intact meat 155DF or 68DC for 17 seconds
Seafood 145DF (63DC) for 15 seconds
Steaks or chops 145DF (63DC) for 15 seconds
Roasts 145DF (63DC) for 4 minutes
Plant foods hot held 135 DF 57DC
Microwave cooking : Have own set of rules
Meat, seafood, poultry or eggs in microwave must reach 65DF (74DC)
cover food to prevent surface drying
always rotate or stir the food halfway through cooking so heat reaches food more evenly
let covered food stand for at least two minutes so temperature evens out
check temperature of food in two places to ensure cooked thru
Partial cooking during prep
start cooking (do not cook for more than 60 minutes)
cool down correctly immediately after cooking
freeze or refrigerate and store away from RTE
before selling or serving, cook to minimum internal temp
if not served right away then cool down for storage
Partial cooking requirements
written procedure for prep and storage
procedure must be approved by authority
how requirements will be documented and monitored
describe corrective actions
how food is marked after initial cooking so end up fully cooked
how parcooked food will be stored separately
Always follow cooking instructions on packaged food
Consumer Advisories
Cases where guest wants rare steak, hard to follow
TCS items that are raw or undercooked must be noted on menu especially for meat, fish or eggs
E.g. Astrick next to food item
remind guest that it carries increased risk of foodborne illness (written)
FDA advises against offering undercooked meat, poultry, seafood or eggs on kids menu
especially for ground beef as can be cont. with Shiga Toxin Producing E.coli (no rare burgers for kids)
Cannot serve certain foods for high risk populations
unpasteurized juices
raw / undercooked food
packaged vegetables that have not followed manufacturers instructions
Module 4: Cooling and Reheating
Cooked food that is not served immediately must be cooled as quickly as possible (get out of temp danger zone)
Cooling Food: Two step process (6 hour cooling process)
cool from 135DF to 70DF within 2 hours
cool from 70DF to 41F or lower within four hours
a. requires regular monitoring and checking temp
125DF to 70DF - fastest pathogen growth rate in temp danger zone
If does not reach 70DF within first two hours → reheat it and cool it again
The thicker the food, the slower it cools
Large food items cool more slowly
stainless steel cools off faster than plastic
shallow pan disperses heat faster
DON’T
cool large amt food in cooler
DO:
divide into smaller container and coole food in ice water bath, stir food to cool faster and disperse cooling evenly
Stir with an ice paddle
Soup or stew - add cold water/ice to the product
Use a blast chiller
Reheating Food - depends on use
Food reheated and served immediately can be reheated to any temp
Reheating TCS food and holding it for later service must reach minimum internal temperature within two hours
Commercially packaged and processed RTE must also be reheated before serving
fried vegetables, fried chicken and deep fried cheesesticks for example
Module 1: Holding Food
Risk of time temp abuse and cross contamination when doing this
Guidelines for Holding Food
Create policies of how long to hold food and when to throw held food
Keep food covered (safety and helps maintain internal temp)
Install sneeze guards
Hold hot TCS food at 135DF or higher and cold tcs food at 41DF or lower
Check food temp with thermometer regularly (every four hours or two hours)
Do not use hot holding equipment to reheat food unless built to do so
Holding food without temp control
TCS food held without temp control
E.g.
short term display catering
when electricity is not available to power holding equipment
Must:
Requirements differ for cold vs hot
Consult with local regulatory authority for guidelines
Prepare written procedure in advance
Maintain procedure onsite
Make procedure available
Prohibited for raw (shell) eggs for high risk pop
Cold RTE food can be held for up to 6 hours without temperature control if cond. met:
Food must be held at 41DF before removal
Label food with time removed and discard time (6 hours from removal)
Food temp should not go higher than 70DF or 21DF
sell, serve or discard within six hours
Exceptions:
If food discarded within 4 hours, the food can be allowed to reach any temp: - Food must be held at 41DF or lower before removing from temp control
Discard time must be 4 hours
Produce that becomes TCS when cut, chopped, or sliced and hermetically sealed containers of food become TCS when opened can start with temp of 70DF
must be discarded within four hours and should not exceed 70DF within 4 hours
Hot Ready to eat TCS food without temperature control for up to 4 hours with conditions:
Hold food 135DF before removal from temp control
Discard time must be four hours before removal
Module 2: Guidelines for Serving Food
Biggest threat to food served is contamination
Kitchen Staff Guidelines
Wear gloves when handling RTE food
Or Use spatulas, deli sheets, tongs and or other utensils
Use separate utensils for each food
Clean and sanitize after each task
Clean utensils every 4 hours after continuous use
Store handle above container rim or Place on clean and sanitized food contact surface
spoons and scoops under running water or container of water kept at 135DF
Refillable take home containers
can only be refilled if container is reusable, cleaned and sanitized by food hander,
visually inspected by food handler to see if it meets requirements
contamination when transferring food and handling food contact surface should be avoided
Take home bev container can be refilled as long as bev not a TCS food and container refilled for same customer
Conditions for bev container:
must be able to be effectively cleaned
rinsed with fresh hot water under pressure
prevent cont. when refilling
Service Staff Guideline
-always avoid bare hand contact
-hold dishes by bottom or edge, hold glasses by middle, bottom or stem → do not touch food contact area
-do not stack glasses, use a rack or tray
Preset Table Ware
steps to prevent contamination:
wrap or cover flatware
remove extra or unused setting depending on number of guests
Reserving Food:
You cannot reserve menu items returned to another guest
Condiments -
serve them in original containers or containers that prevent contamination
Offer them in indvl packets or portion can keep safe
Never reserve open cond.
Never combine leftovers with fresh cond
Throw away open portions of cond
Never reserve plate garnishes
Uneated breads or rolls must also be thrown out
Change bread basket linens between customers
Reserve only unopened prepackaged food in good conditioned
Reserve condiment bottles if closed between uses
Module 3: Self service and Offsite service
salad bars e.g. of self service
Self-Service Area:
label food
stock with correct utensils for dispensing
food should be protected by sneeze guard
(you could put food in display case or package it)
don’t let customers refill dirty plates or use dirty utensils and post signs to remind
assign staff member to monitor guests
Whole raw fruits and vegetables and nuts in shell that require peeling and hulling do not require as much protection
Keep Hot food Hot (135DF) and Cold food Cool in Self service (41DF)
Typically raw unpacked meat, seafood and poultry cannot be offered for self-service
Exception:
you can allow RTE food in salad bars that serve sushi and raw shellfish
also fine to provide raw frozen shell on shrimp or lobster
You can provide ready to eat portions that will be cooked and eaten immediately on the premises
Ice used to keep food product cool SHOULD NEVER be used as an ingredient
Bulk Food Labeling:
must be in plain view of customer
include manufacturer or processor label
include card, sign or other method
Label not required for bulk unpackaged food if:
bakery food or unpackaged food portioned for customers does not need label if meets certain cond. :
no health or nutrient claim
no laws requiring label
manufactured on premises
manufactured at another facility with same owner
OFFSITE SERVICE: Food prepared in one place and then transported to another for service:
Example: Catering
Unique challenges to food safety
Delay from point of prep to service - increase risk that food will be exposed to cont or time temp abuse
follow regulatory requirements
pack food in insulated containers that are food grade: food should not mix, leak or spill.
at service site use appropriate containers or equipment to hold food at correct temp.
make sure vehicle to deliver cleaned regularly
keep eye on temp of food
If temp not maintained during transport, evaluate route or equipment being used
labelled with use by date and time, as well as reheating instructions for staff
Off site must have safe water for cooking, dishwashing and handwashing, garbage containers away from cooking, storage and service areas
Store raw meat, poultry and seafood from RTE
Vending Machines: Vending Operators must
protect food from contamination and time-temperature abuse during transport, delivery and service
check shelf life daily and discard expiry food
discard food prepped onsite within seven days
TCS food out of TDZ
Dispense food in og container
wash and wrap fruit with edible peels e.g. apple
Food Safety Management
Module 1: Food Safety Culture
A food safety culture is the shared food safety values, beliefs, attributes and practices that people in your organization have
A strong culture prioritizes practice that reduce risk of foodborne illnesses
How to have Strong Food Safety Culture:
commitment from leadership
prioritize food safety in decision making
consistency in practices
Build connections and partnerships
provide right tools and resources
model desired behvrs
set expectations and address when not met
recognize and celebrate success
make food safety a priority through training
demonstrate best practices
explain the whys to food safety
Module 2: Food Safety Management Systems
Food Safety Management System:
Actions taken to control risks and hazards throughout the flow of food that can lead to foodborne illness
-relies on three key elements
food safety policies and procedures
employee training
monitoring
The food safety management system must be:
documented in writing
developed and maintained
implemented during operation
available to regulatory authority upon request
May not be required if:
when minimal risk is posed
based on operation and extent of food preparation
Programs for food safety management:
personal hygiene
supplier selection and specification
cleaning and sanitation
facility design and equip maintenance
pest control
quality control and assurance
food safety training
standard operating procedures
5 Common Risk Factors for Food borne illness
purchasing food from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using cont equipment
practicing poor personal hygiene
Active Managerial Control
What is it?
is the purposeful incorporations of actions taken to control risk factors
a proactive and reactive approach
anticipates risks and corrects them and incorporates actions back to procedures to prevent reoccurrence, adaptive to changing circumstances
How do you achieve active managerial control?
many ways to achieve it
by conducting self-inspections and by implementing HAACP
Steps to implementing active managerial control
find and document potential risks and identify hazards and can be controlled or eliminated
monitor critical activities
correct improper procedures or behaviors
management oversight by verifying staff is following procedure and corrective actions
train staff
reevaluate active managerial program, reassess to ensure system is working
FDA Public Health Intervention
Demonstration of Knowledge: Knowing how to keep food safe and being able to show it can help prevent foodborne illness
(e.g. certification in food safety)
Staff Health Controls to ensure they are managing good personal hygiene
e.g. reporting illness
Controlling Hands as a vehicle of contamination - bare hand contact control
Time and Temperature parameters recommended by FDA for controlling pathogens by minimizing time in TDZ
Raw food or Undercooked - Consumer Advisories to inform customers of risks
Hazard Analysis Critical Control Points:
identify bio, chemical and physical hazards in product flow
prevents, eliminates, and reduces hazards to safe level
based on written plan specific to operation
Based on 7 principles (steps to create HAACP and each principle builds on previous one)
conduct a hazard analysis
(identify potential hazards, look at how food is processed
look at menu and identify items processed in similar ways → identify the TCS food → determine where food safety hazards are likely to occur for each tcs)
determine critical control point
(look for points where identified hazards can be reduced or eliminated, prevented)
establish critical limits
(minimum or maximum limits that must be met to prevent hazard or reduce to safe limit)
establish monitoring procedure
(best way to check CCP, who will monitor, how often, are the limits met)
identify corrective action
(identifying steps when Critical limit not met)
verify the system works
(Determine if HAACP working if intended via monitoring charts and records, is it eliminating or reducing hazards identified)
establish procedure for record keeping and documentation
(documents include: HAACP plan, monitoring charts, corrective action and equipment validation, shelf-life studies and invoice and specification from suppliers)
When a HAACP plan is required?
Not required mostly but required when:
when requesting a variance
using a specialized food processing method
i.e smoking food to preserve it
Self-Inspections:
Why are they important?
Way for establishment to proactively monitor and verify food safety practices
Should be done in addition to regulatory inspections and more often
Can be conducted in house or by third party
When creating one, mirror to regulatory authority
Should:
Determine if operation is meeting requirements:
What to look for:
Does establishment, utilities, exterior grounds meet requirements?
Are pest control and prevention methods in place?
Is equipment in establishment being maintained?
Are personal hygiene practices and health practices in place and being followed?
Does food handling meet requirement?
Is food being handled safely throughout the flow of food
Are employees following correct practices involving food
Is food at the correct temp
Are hazards prevented from cont. food
Does cleaning and sanitizing meet requirement
Is there a food safety management system
Is there a crisis management plan
Has the appropriate documentation been obtained
Safe Facilities and Pest Management
Module 1: Interior Requirements for a Safe Operation
Plan Reviews
Before starting any new construction or remodeling:
must submit a plan to regulatory authority
if required, plan must be approved
During plan review, regulatory authority ensures:
design complies with requirements
approved equipment used
food will flow safely
a food management system exists
The plan review offers valuable benefits to the operation
enhances food safety
saves time and money
identify best processes
The regulatory authority requires:
a valid permit to operate
Materials for Food Safety
Choose materials for floors, walls and ceiling that are smooth, durable
Why?
It is easier to clean when made of smooth durable materials
Important to maintain materials
Replace broken or missing ceiling tiles and floors
Holes in walls must be repaired
Floor must have coving, gets rid of sharp corners to make it easier to clean, get rid of insects and protects walls from moisture.
Get rid of water used to clean floors
Food Equipment must be:
smooth
easy to clean
durable
non absorbent
equipments that no longer meet requirements must be replaced
Some Organizations i.e NSF
Develop stds for sanitary design and construction of equipment
Certify equipment meeting stds.
Other organizations
classify equipment meeting stds developed by others
These organizations must be accredited by ANSI National Accreditation Board (ANAB)
When purchasing equipment look for:
NSF mark
UL EPH classification mark
ETL sanitation mark
these indicate equipment has been certified by ANAB
Installing and Maintaining Equipment
Stationary equipment should be easy to clean and clean around
Floor mounted equipment for stationary equipment at least 6 inches (15 cm) high
Seal to masonry base
Table top equipment (i.e soda dispenser) sealed to counter top or mounted on legs (4 inches or 10cm high)
Check regularly to work as intended
If equipment: worn, difficult to clean or not fxn properly → repair or replace
Maintain regularly
Set up maintenance schedule for good condition.
Dishwashing Machine
What to consider:
ease of reach, convenient and prevents contamination
What information should be measured?
water temperature, pressure and chemical conc.
How often should you clean dishwasher?
As often as needed, following manufacturer recommendation and reg. requirement
Three compartment sinks can be used to clean and sanitize items manually
sinks should be large enough to accomodate large utensils and equipment
Handwashing Stations
Areas that make easy for staff to wash hands
where are they required?
food prep areas, service areas, dishwashing areas
only used for handwashing
adequate barriers should be present and distance from food
work correctly and well stocked
available at all times
Requirements for handwashing station:
Must have running drinkable water
water must be at least 85F or 29DC
must have soap
must provide a way to dry hands
garbage container must be there is paper towel
visible sign that reminds staff to wash hands before returning to work
Break Areas
Areas designated for eating, drinking, chewing gum and use of tobacco products must be located to protect food, equipment, linens and single use items from contamination.
Restrooms must:
convenient
sanitary
have self closing doors
be kept in good repair
Module 2: Utilities and Building Systems (Plumbing, Lighting and Ventilation)
What is potable water?
Water that is safe to drink
Only potable water should be used to prepare food and come in contact with food contact surfaces
Potable Water Sources:
approved public water mains
regularly tested and maintained private water sources
closed portable water containers
water transport vehicles
Licensed plumbers should work on your plumbing
if installed incorrectly can allow cross connections and back flow (foodborne illness)
Cross connection: Physical link between safe water and dirty water which can come from drains, sewers and other dirty sources
Backflow - Reverse flow of contaminants through cross-connection into potable water supply.
pressure
high water use in one area creates vaccuum in plumbing system (back siphonage)
Avoid cross connections to prevent back flow
do not attach hose to faucet unless it has backflow prevention device e.g. vaccum breaker
Other devices for preventing back flow
double check valve
reduced pressure zone back flow preventers
(include multiple check valves and check valves are working)
Requirement for backflow prevention device:
Check working condition periodically
Use certified technicians
document check
follow local req and manufacturer recommendation
Prevent backflow by creating air gap - separate water outlet from potentially cont. flow
sink has 2 air gap
faucet and flood rim of sink
drain pipe and floor drain of operation
What is the purpose of a Grease Trap?
To keep grease from blocking drain
Grease trap requirement
installed by license plumber
easy to access
cleaned regularly
If not cleaned regularly: odors can occur and wastewater can back up and contaminate facility
Wastewater:
Disposed into approved sewage systems
Onsite septic system requirement:
properly tested
maintained
Lighting
good lighting makes it easier to clean things and provides safer environment
Lighting intensity measured in foot-candles or lux
different areas have different req for light
Prep areas should be brighter than other areas, to recognize cond of food and recognize item that need cleaning
Monitor lightening and replace bulbs.
All lights should have shatterproof bulbs or covers - prevent glass in food
Ventilation
Improves air inside operation by removing, heat, steam and air and fumes and odors
If ventilation system not working, grease and condensation build up on walls + ceiling
thus you should clean and maintain the ventilation system
Garbage
should be removed as quickly as possible
be careful when removing
keep containers clean, clean inside and outside
leakproof, waterproof and pest proof
women’s restrooms must contain covered one for sanitary napkins
keep separate from food
Outdoor Garbage
cover containers with tight fitting lids
place on smooth, durable and nonabsorbent surface (asphalt and concrete)
store waste and recyclable containers separately
increase freq of garbage pick up to prevent pest and cont, if necessary
keep drain plugs in place
Maintaining the facility
clean operation regularly
ensure systems work and building is sound
control pests
maintain exterior including patios and parking lots
Emergencies that can affect facility
Imminent Health Hazard - a significant threat to health requiring immediate correction or closure to prevent injury
Other threats
power failures and refrigeration breakdowns - cannot control TCS food temp
unauthorized people
Acts of nature
Threats to water supply
Broken water mains, tears to water supply
Terrorist Acts
When faced with crisis:
determine if risk is significant and if so stop service
notify local regulatory authority
throw out spoiled or cont. food
decide how to correct problem
Correcting Problems May Include:
controlling time and temp of TCS food
cleaning and sanitizing surface
reestablishing physical security of operation
verify if water supply is drinkable
receiving approval before continuing
Service may be allowed after water/electrical interruption if operation:
has a pre-approved written emergency operating plan
takes immediate corrective action
notifies the reg authority when plan implemented
Animals on the premises
service animal may needed by people
many jurisdictions permit dogs in patio areas
check for specific requirements
Module 3: Pest Management
To keep operation pest free: 3 basics
deny pests access
deny pests food, water and shelter
work with licensed pest control operator (pco)
careful cleaning eliminates pest food supply and denies shelter, garbage removal denies pest a home
food and supplies should be kept away from walls and 15cm or 6’ above floor
How to prevent pests from deliveries or building openings
check all deliveries prior to entrance
refuse shipments with signs of pests (egg cases and body parts) or pests
make sure all building points where pests may enter from are secure
path all windows and replace when needed
seal cracks in floors, pipes and walls
install self closing doors and door sweeps
place air curtains, fly fans above or alongside doors
If pests in operation work with → pco
Infestation - even if small seen
Signs of Pests:
Look for live or dead insects or rodents
Feces
Nests
Damage on products, packaging and facility
Contact PCO immediately for control measure
using pesticides, glue boards or snap traps
PCO determines all of this
Pesticides should only be applied by certified applicator
Cleaning and Sanitizing
Module 1:
Cleaning removes food and other dirt from the surface (the stuff you can see)
Sanitizing reduce pathogens to safe levels
Picking and using Cleaners
stable, noncorrosive and safe
provided and available to employees
detergents, degreasers, delimers and abrasive cleaners
work with suppliers
follow manufacturer instructions
avoid incorrect use
Sanitize
using heat : (171DF or 77DC) for 30 seconds soak in hot water
high temp dishwasher
chemicals for tableware, utensils and equipment soaked in chemical sanitizing solution
rinse, swab or spray with sanitizing solution
Using sanitizer
chlorine, iodine or quats
detergent-sanitizer blend
use blends twice - once to clean and second to sanitize
regulated by state and federal EPAs
make available at all times
What makes sanitizer solution effective:
temp of water
concentration (sanitizer to water ratio)
contact time
water hardness
pH
Test kit can be used to test chemical strength / conc (part per million)
Water hardness - amount of minerals in water and affects sanitizer effectiveness
pH also effects effectiveness of sanitizer
Chlorine Sanitizer with temp of 100DF or 38DC
water pH should be 10 or lower water hardness meets manufacturer recommendation
sanitizer conc 50-99 ppm
contact time of at least 7 seconds
Chlorine Sanitizer with temp of 75DF or 24DC
water pH should be 8 or lower water hardness meets manufacturer recommendation
sanitizer conc 50-99 ppm
contact time of at least 7 seconds
Quaternary ammonium compounds “quats” with water of 75DF or 24 DC
water pH and water hardness (500ppm or lower) meets manufacturer recommendation
conc based on manufacturer’s recommendation
contact time of at least 30 seconds
Iodine Sanitizer works at 68DF or 20DC
water ph should be lower than 5 or per recommendation
water hardness as per recommendation
sanitizer conc 12.5 - 25ppm
contact time of at least 30 seconds
How and When to Clean and Sanitize
surface that do not touch food should only be cleaned and rinsed i.e floors, walls, garbage containers
food surfaces= cleaned, rinsed and sanitized
5 steps to cleaning and sanitizing
scrape or remove food from surface
using cloth towel or nylon brush or pad
wash the surface
prepare cleaning solution with approved cleaner and use cloth towel
rinse surface
clean water and right tool such as cloth towel
sanitize
using sanitizing solution with cloth towel, entire surface sanitized
air dry
Stationary Equipment
1 Unplug equipment
2 Detach part that can be removed and wash rinse and sanitize by hand or run them through a dishwasher if allowed
3 For parts that can’t be removed, scrape or remove food from surfaces
4 wash equipment with right tool like cloth, nylon brush or pad
5 rinse equipment surfaces with clean water with cloth tool
6 sanitize solution and make sure contacts each surface
7 air dry
9 put back together
Clean - In - Place Equipment
i.e soft serve machine
cleaning and sanitizing solution pumped through equipment
must be cleaned and sanitized every day
Disinfectants - Application of substance or mixture of substances that destroys or irreversibly inactivates bacteria, fungi and viruses (not necessarily bacterial spores)
designed to further reduce pathogens and may inactivate or eliminate them
Why not use disinfectants all the time?
leave chemical residue of food contact surfaces and additional cleaning and sanitizing after they are used and can have greater environmental impact if overused
Disinfectants best for:
high risk situations i.e cleaning up bodily fluids or complying with regulatory directives
When using disinfectants
ensure they are at proper concentration
provide test kits
ensure they are available and accessible
verify they are EPA approved
follow manufacturer’s directions
develop a plan for using them
train employees
Module 2:
Dishwasher - smaller items
Machine Dishwashing
hot water or chemical solution
correct temperature required based on machine
high temperature machine final rinse atleast 180 DF or 82DC
Stationary-rack, single temperature machine at least 165DF or 74DC
Chemical sanitizing machine temperature are lower
Clean and Maintain Dishwashers often
Clean spray nozzles
Check detergent and sanitizer
Remove mineral deposits
Scrape, rinse or soak items you will be washing
Presoak flatware
Never overload racks
Use the correct rack and load rack correctly
i.e glass racks for glasses
Let items air dry
Check temp, pressure and sanitizer levels and take corrective actions if necessary
use maximum registering thermometers or heat sensitive tape
Manual Dishwashing
often use three compartment sinks
setup:
clean and sanitize each sink and drainboards
fill first sink with detergent and water which must be 110DF or 43DF
fill second sink with water OR spray rinse instead
fill third sink with water and sanitizer
provide clock with second hand
scrape items before washing
wash items in first sink
change water when suds gone or when dirty
rinse items in second sink
sanitize items in third sink
change solution when temp or conc changes before std, never rinse items after sanitizing (contaminate surfaces)
air dry items on clean sanitized dry surface and never towel dry
Storing Tableware and Equipment
tableware, utensils or equipment that touch food should be at least 6inches of the floor to be protected from dirt and moisture
glassware should be stored upside down
flatware should be stored with handle up to avoid touching food contact surface
clean and sanitize shelf and drawers, trays and carts or anything that holds utensils
cover food contact surface of stationary equipment until ready for use
Module 3: Cleaning and Sanitizing in the Operation
wiping cloths → used in operation for wiping food spills and equipment surfaces
store wet wiping cloths in sanitizer solution between uses and change solution
wet cloths that come in contact with meat, fish and poultry and kept separate
dry cloths must be kept dry and should not be visibly dirty during use
Cleaning Up After People Who Get Sick
To prevent Norovirus → clean up any diarrhea or vomiting correctly
Written procedure for cleaning up vomit and diarrhea
Address actions to minimize contamination and exposure
Train employees on these procedures
Using and Storing Cleaning Tools and Supplies
Cleaning tools and chemicals should be stored so they don’t contaminate food and equipment
best practice to store them in a designated area away from food
storage area should have good lighting so staff can easily see chemicals
make sure for plenty of hooks for mops, brooms and cleaning tools
utility sink - fill buckets
service sink or drain for dumping dirty water
everything should be stored in a way to make it easy to clean storage area
Cleaning equipment can also cause contamination when staff clean mops, brushes or other tools in the wrong sink - USE CORRECT SINK - ALL NEED TO BE AIR DRIED
staff should clean and rinse bucket and let air dry
chemicals have not been used or stored correctly - take corrective action
Using Food Service chemicals
Never keep chemicals not req for the operation
Remove or cover items before using chemicals
Clean and sanitize after using chemicals
Separate chemicals
Use spacing between chemicals and food products in storage
partition off chemicals
Store below products
Store in original containers
label with common chemical name
Developing a cleaning program
create a master cleaning schedule
train staff to follow it
monitor program to make sure it works
Master cleaning schedule should cover:
list what should be clean - food contact and non food contact
assign task to specific indvl
determine when (schedule major cleaning)
schedule workshift to allow enough time
list exact procedures including name of cleaning equipment, post near cleaning equipment
schedule time for training
supervise and check against master schedule and change as needed
ask staff for input on the program