Food Safety Notes

Food Managers Certificate Notes by Olivia Miller

Module 5: agents of foodborne illness part 3

• Shigella

  • Low numbers cause infection

  • Found in feces

  • Spread by not washing hands after using toilet

  • 1-7 for symptoms

  • Bloody, mucous-laden diarrhea, vomiting, fever, nausea and cramping

  • Prevented by:

    • Don’t work when ill

    • Send ill workers home

    • Use barriers such as gloves when handling ready to eat foods

    • Wash hands after using the toilet

• Critical violation: bare hand contact with ready-to-eat food

• Clostridium botulinum

  • Often results in death

  • Found in i,properly canned foods, garlic and oil mixtures, baked potatoes, sauteed onions, smoked fish and honey

  • Symptoms occur 18-36 hours after ingestion and include blurred vision. Difficulty breathing/swallowing, poor reflexes

  • Prevented by: 

    • Store smoked fish and smoked fish products at or below 38 fahrenheit

    • Don’t use dented, swollen or rusty canned foods

    • Keep fresh garlic and oil mixtures out of the danger zone

    • Don't use reduced oxygen packaging or vacuum devices without approval 

  • Example: The owner of a local bar and grill, known for its comfort food, left cooked baked potatoes in a hot holding drawer that was not turned on, using the potatoes the next day, leading to a botulism outbreak. The outbreak was caused by the botulism in the baked potatoes that were served at the establishment on a particular day, resulting in an investigation by the Department of Health

  • It is a spore forming bacteria and in its spore(dormant) form it does not cause illness. In environments lacking oxygen and at improper temperature, bacteria become active and the botulism toxin is produced. 

• Bacillus cereus

  • in/on vegetables and grains

  • Spore-forming

  • 2 toxins can be produced:

    • Heat stable (survives the cooking process)- symptoms ½-6 hours after and causes vomiting and nausea

    • Heat labile (destroyed by cooking)- symptoms 6-15 hours after, diarrhea and cramping 

  • Prevented by:

    • Not leaving cooked vegetables, grains and rice at room temperature

    • Rapidly cool cooked grains, vegetables, pasta and rice in shallow, uncovered pans in the fridge

    • Rapidly reheat to 165 fahrenheit

• Vibrio

  • Found in food or water contaminated with human feces or in shellfish contaminated with human feces

  • Symptoms occur from a few hours to 5 days

  • Symptoms include diarrhea, vomiting and dehydration

  • Prevented by:

    • Use water from approved sources

    • Use foods and beverages from approved sources

    • Use shellfish that is properly tagged

    • Use fish from approved sources

    • Exclude ill workers from the establishment

    • Eliminate cross-contamination between raw shellfish and ready to eat foods

    • Thoroughly wash all produce that is eaten raw

• Yersinia

  • Common in raw pork, oysters, fish, raw milk, ice cream and ground beef

  • More often in children

  • 3-7  days for symptoms

  • Diarrhea, fever and cramps, may mimic appendicitis

  • Prevented by:

    • Cooking all pork to 150 fahrenheit

    • Clean all equipment used

    • Avoid cross-contamination

    • Wash hands after handling raw pork and shellfish

    • Can grow under refrigeration temperatures

• Listeria

  • Contaminates raw milk and unpasteurized cheese, soft cheese, vegetables, cold cuts and hot dogs

  • Tends to multiply in refrigerated foods that are contaminated

  • Symptoms occur 3-70 days after ingestion

  • Fever, intense headache, nausea, vomiting and miscarriage

  • Prevented by:

    • Consume or use ready to use foods asap

    • Wash hands properly

    • Wash, rinse and sanitize utensil and food contact surfaces that come in contact with raw animal products

    • Avoid unpasteurized milk and milk products

    • Keep uncooked meats separate from cooked foods, ready-to-eat foods and vegetables

    • Wash all produce that is to be consumed raw

    • Thoroughly cook raw food

Module 6: agents of foodborne illness viruses and parasites

• Viruses

  • Most common cause of foodborne illness

  • Much smaller than bacteria

  • Don't grow/multiply in foods but survive for a long time

  • Cn survive freezing

  • Killed during most cooking processes

  • Very low numbers can cause illness

    • Norovirus:

      • Can cause stomach flu

      • Most common cause of foodborne illness

      • Found in stool of infected people up to 2 days before symptoms, during the infection and up to 3 weeks after

      • Spread by the hands of those infected who do not properly wash their hands

      • Symptoms 24-48 hours after ingesting

      • Nausea, vomiting, diarrhea, stomach cramping, low grade fever, chills, headaches, muscle aches, and fatigue

    • Hepatitis A virus:

      • Easily spread from infected food workers to food

      • Spread by the hands of infected people who do not properly wash hands

      • Shed in the stool for a 2 week period before symptoms appear and up to one week after jaundice 

      • Chillsw, fever, nausea, vomiting, diarrhea, liver damage, jaundice and possible death

      • Frequent, thorough hand washing and the use of a barrier system are the most effective ways of preventing illness

      • Can also be spread by the consumption of raw shellfish  harvested from waters contaminated by sewage

  • Preventing viral outbreaks at restaurants

    • Exclude ill workers from coming to work

    • All employees suffering from undiagnosed gastroenteritis should be excluded from handling food, utensils, and food equipment, and should not return to work for 24 hours after symptoms end

    • Allowing ill workers to work is a critical violation and an imminent health hazard

    • Handwashing and glove use should be used to minimize spread

• Parasites and foodborne illness

  • Parasites

    • Small or microscopic aliens that need to be on or in a living host to survive

    • Can get into food and cause illness

    • Trichinosis

      • Eating meat containing the microscopic roundworm causes the infection 

      • Wild animal meat like bear or wild boar and undercooked pork products are potential sources

      • When meat eating scavenger animals eat garbage containing infected meat scraps, they pick up the parasite

      • Fever, swelling of the tissues around eyes, muscle stiffness in severe infections and death

      • Less than 1% of government inspected meat is infected

      • Cook all pork and other at-risk meats to 150 F to kill the parasite

    • Intestinal parasites

      • Fish and fish products often contain tapeworms and roundworms

      • Ingestion may cause illness

      • Coughing may occur if worm attach to throat

      • Vomiting and abdominal pain if worms attach to stomach or intestines

      • To prevent, cook fish to at least 145F

      • Fish intended to be served raw or undercooked must be frozen and stored at -4F or below for no less than 7 days

Module 7: agents of foodborne illness in toxicants and chemical agents 

• Scombroid Fish Poisoning

  • A histamine poisoning

  • A histamine is produced by a microorganism that naturally occurs in the following fish: tuna, bluefish, mackerel, mahi-mahi, false albacore, bonito, striped bass, swordfish, “jack” fishes, salmon and escolar

  • The scombroid toxin is produced when the fish is held at improper temperatures

  • Fishermen, wholesalers and restaurants must all store these fish at 41F or less to prevent scombroid fish poisoning

  • Normal cooking will not remove the toxin (heat stable)

  • Symptoms within 5 mins-2 hours 

  • Headache, burning mouth, nausea, diarrhea,  dizziness, heart palpitations, facial swelling, and rash

  • Prevented by:

    • Proper handling process

    • Control of bacterial growth

    • Refrigeration or icing down the fish immediately and keeping cold until ready for use

  • To reduce risk:

    • Only deal with reputable, licensed and commercial suppliers of fish

    • Check fish for freshness and reject fish for signs of decay

    • Make sure all fish is delivered cold

    • Maintain fish at 41F at all times

• Ciguatera Fish Poisoning

  • Caused by the ingestion of a wide variety or reef fish (grouper, skipjack, red snapper, mackerel, barracuda and related species) that contain ciguatoxin

  • The toxin is found in algae that live near collar reefs in subtropical waters and tropical waters

  • When small fish eat this algae, it stores in the flesh and organs of these fish

  • The toxin accumulates in larger fish species

  • Toxin does not affect the fish

  • Not caused by improper handling

  • Caused by consuming fish that are harvested from areas that have toxin containing algae 

  • Normal cooking will not remove the toxin (heat stable)

  • 1 hour-2 days after eating the fish

  • Numbness and tingling, nausea, vomiting, diarrhea, headache, temperature reversal (ice cream tastes hot, hot coffee seems cold) and pain and weakness in lower extremities

  • Reduced by:

    • Only deal with reputable, licensed and commercial suppliers of fish

    • Only buying fish that are not more than 2 pounds in weight

• Paralytic Shellfish Poisoning

  • Certain algae produce toxins that cause shellfish poisoning

  • The toxin accumulation in mussels, clams, scallops, and oysters as they filter feed

  • Often associated with red tides between may and october

  • Commercially harvested shellfish are not usually involved because health agencies monitor the level of toxins during high risk periods

  • The most common type of toxin related shellfish poisoning 

  • Symptoms occur minutes-hours after consumption 

  • Tingling of lips and tongue is an early warning sign

  • Tingling of fingers and toes, loss of control over arms and legs, difficulty breathing

  • May progress into the paralyzation of chest and abdominal muscles, sometimes causing death

  • To reduce:

    • Purchase shellfish only from approved sources

    • Only purchase shellfish from government certified waters

• Chemical poisoning

  • Occur frequently in the food service industry

  • Although common, pretty avoidable

• Accidental chemical contamination

  • Never store a toxic item over, next to or with foods, food containers, utensils, food equipment, sinks or drainboards

  • Never store toxic items in used food containers of store foods in containers that once contained toxic items 

  • Label all containers, spray bottles and dispensers with the chemicals that they contain

  • Failure of the above is a critical violation

• Toxic metal poisoning

  • Only use approved food storage containers, utensils and equipment

  • Dont use copper or zinc coated (galvanized) equipment/containers/bowls for the storage of food

  • Protect soda dispensing systems from back-siphonage with an approved dual check valve with intermediate vent 

• Chemical food additives

  • Do not use banned or prohibited food additives, such as sulfites 

  • Always measure approved chemical additives and use according to manufacturer instructions

  • Be aware that certain people have allergic reactions to certain chemical additives

• Toxic plant poisonings

  • Never gather and prepare wild mushrooms for use in any food establishment 

Module 8: HACCP Hazard Analysis Critical Control Point Monitoring System

• What causes foodborne outbreaks

  • When outbreaks occur, the Department is required to file a report with the NY Department of Health, which reports to the CDC

  • Department reports the details of outbreak investigations and the circumstances of why they occur 

• Why is it important to track information about outbreaks?

  • Info obtained is used to guide work as environmental health professionals 

  • Info collected from past events is used to prevent potential future foodborne illness outbreaks

• HACCP

  • Hazard Analysis Critical Control Point

  • A HACCP-based inspection focuses on food prep, instead of the cleanliness of the environment  

  • It was created by NASA to ensure food safety on flights

  • Implemented after an extensive review of foodborne illness statistics

  • Determines risk points in food prep 

  • Then, control measures are implemented

  • Helps establishment identify weak points

• What happens during a HACCP based inspection?

  • Inspector looks for procedures, actions and foods that can potentially cause foodborne illnesses

  • Inspector identifies problem areas with each establishment and aids to provide a counter approach

• Food Establishment Risk Categories 

  • High risk- full-service restaurants, delis, catering halls and complex food prep

  • Medium risk- fast food restaurants with minimal food prep, snack bars with limited menus

  • Low risk- ice cream stores, taverns, coffee and tea houses

• Implementing HACCP Principles to prevent foodborne illness

  • Approved source

    • All food served must be from an approved source

    • The use of home prepared food is prohibited

    • Shellfish must be properly sources and tagged

      • All fresh and frozen shellfish must be tagged or labeled

      • Tags must be kept for at least 90 days after fish is sold or used to properly backtrack any shellfish-related illness

      • Tags must include all important information:

        • Dealers name, address and certification #

        • Original shippers certification #

        • Date of harvest

        • Harvest location

        • Type and quality of fish 

        • “Keep refrigerated”

        • “RETAILERS, INFORM YOUR CUSTOMERS: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

        • “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS.”

      • Mollusk and crustacean shells may not be used more than once as serving containers

      • Shellfish can be removed from shells, mixed with other ingredients and re-added to shells

      • Shells are difficult to clean, hence why they are not allowed to be reused 

      • Live shellfish intended for human consumption cannot be “wet-stored” 

      • Wild striped bass must have a NYS Department of Environmental Conservation tag attached through the gills and mouth until consumed

      •  Fines for untagged fish in a restaurant can start at $1000 for EACH fish

  • Cooking

  • Hot and cold holding

  • Rapid cooling

  • Cross contamination

  • Hand washing

  • Employee health

Module 9: HACCP Cooking

• Cooking

  • Safely cooked when it reaches proper internal temp that prevents against bacteria that causes foodborne illness

  • Use food thermometer 

• Cooking temperatures 

  • 130- rare beef

  • 140-safe hot holding of TSC foods

  • 145- fresh shell eggs and all other TSC not listed, & fish

  • 150- pork

  • 155- commercially raised game 

  • 158- ground meats

  • 165- poultry, stuffing, reheats, wild game

  • 212- boiling point of water

  • 256- kills spores (only can be achieved in the commercial canning industry)

• Food thermometer

  • Most common are stem or bayonet thermometer

    • Dial type or digital thermometer

  • Thermocouple also good and recommended for burgers

  • Scale from 0-220

  • Don’t confuse with oven thermometer

  • Dial bayonet should be in all kitchens

  • Digital food thermometers are important

• Roasted chicken

  • Cook chicken to 165

  • Create a sound operating procedure (SOP) to properly prepare foods

  • The CCP( final cooking temp) is 165

  • Monitored by taking the final cook temp with a thermometer

  • If CCP not reached, corrective action required

    • Heere, that would be to cook it more

• Reheating

  • When reheating, must be rapidly reheated to 165

  • After which, foods can be safely held at 140

• Reduced oxygen packaging

  • Some of which include:

    • Vacuum packing

    • Sous vide cooking

    • Cook-chill process

    • controlled/ modified atmosphere packaging

  • ROP modifies the temp that must be met

  • ROP requires approval from the Department before using

    • Violation could lead to embargo or discard

• Non-continuous cooking

  • Partially cooking meats, then cooling and completing later

    • Called par-cooking or grill-marking

  • Can allow bacteria to survive if final cooking temp not reached

  • Non-continuous cooking only allowed with department before using

    • Initial heating must be 60 mins or less

    • Rapid cooling, held at 41 or lower

    • Reheated to 165

    • Marking or identification, separation from rest of food

• Sanitizing a food thermometer

  • Clean

  • Sanitize 

  • Air dry

• Calibrating a thermometer

  • Two methods, one with ice water and one with boiling, both must be followed

  • Calibrating a dial thermometer

    • Calibration adjusting nut behind display

    • Calibrate to show temp of boiling and freezing water

      • Ice water:

        • Fill cup with crushed ice and if there is a temp error of more than 2, adjust til thermometer reads 32 

      • Boiling water

        • Boil water and enter the thermometer.  if there is a temp error of more than 2, adjust til thermometer reads 212

      • Calibration log should be kept at restaurant

      • Should be calibrated at least once a week

      • Is suffers fall or impact, must be tested before use

Module 10: HACCP Temperature Control, Cooling and Cross Contamination

• Preventing bacterial growth

  • TCS foods must be held at hot or cold temperatures and rapidly cooled

  • Not holding food at proper temperatures is a critical violation

  • Don't hold foods in the danger zone 

• Keep foods cold

  • 41 or below to slow bacterial growth

  • Check if fridge works properly and install thermometer in the warmest area

  • Pre-chill ingredients for cold-served food

  • Thaw TCS foods in the fridge, in cold running water (70) or quick thaw as a part of cooking

• Date Marking

  • Over time, even refrigerated food can grow bacteria 

  • Using a date marking procedure provides Active

  • Managerial Control of time and temperature for REFRIGERATED, PREPARED, READY-TO-EAT, TCS foods

  • It applies to commercially processed, refrigerated, ready to eat foods that have been opened or similar foods prepared by a food establishment if being held for longer than 24 hours

  • Can be held for max 7 days

  • Marked w the first day of prep/opening and/or the last day that the food may be used 

• Which foods must be date marked?

  • Bulk cream cheese

  • Cooked shrimp for cocktail

  • Bulk meats for sliced-to-order cold cuts

  • Smoked salmon

  • Sliced tomatoes

  • Tuna salad

  • ALL foods that are being held in a fridge for 24+ hours

• Smoked fish

  • Must be held at 38 due to botulism

• Time As A Public Health Control (TPHC)

  • TCS foods may be stored outside temp control for short periods

    • Ex for display or a working supply of ingredients

  • Each food container must be marked for a discard time that is 4 hours after being removed from temp control

    • MUST be discarded and cannot return to temp control

  • A written procedure must be followed to use THPC

    • Names of TCS foods

    • Temp of foods when removed from temp control

    • when & how foods are marked for disposal in 4h

    • How foods are discarded

    • Holding TCS foods without a written procedure or not following a written procedure subjects the food to discard

• Approved Thawing Methods

  • In a fridge

  • Under 70F cold running water

  • As a part of an uninterrupted cooking process for a single portion of food

    • Ex: burger or chicken breast

  • Frozen foods larger than 3 lbs must be completely thawed prior to cooking 

• Keep foods hot

  • Once a TCS food is cooked to the proper temperature it can be safely held hot at 140

  • Reheat to 165 before being hot held again

• Rapid cooling

  • from 140°F to 70°F in 2 hours or less and

  • from 70°F to 41°F in an additional 4 hours or less

  • TCS foods must be cooled in shallow pans or contained in such quantities as will insure rapid cooling

    • Shallow pans w food 4 inches or thinner

    • For dense foods such as bisques, refried beans, casseroles and stuffing mixtures, the food depth should not exceed 2 inches

  • roasts must be reduced into smaller pieces of 6lbs or less

  • Alternate methods are onl6 allowed w written procedure and department approval

  • Once cooled, leave in shallow pan

  • Transferring food to deep container is a critical violation

  • Basic rules:

    • Keep uncovered until cooling complete

    • Leave space around food containers

    • Cooling only n fridges

  • Cooling large roasts

    • Large roasts must be reduced into smaller pieces of 6lbs or less

    • Place cut pieces face down on a frozen sheet pan to reduce loss of juices

• Cross contamination

  • Occurs when bacteria or viruses transfer surfaces

    • When raw food drips onto prepared food

    • When ready to eat produce is cut on a meat cutting board

    • When handler’s hands touch meat and veg

  • Preventing it

    • Do not store raw foods over or next to ready to eat foods

    • Use separate workspaces

    • Wash hands and change gloves

Module 11: Handwashing and Employee Health

• Handwashing is the biggest prevention against illness

  • Washed before working and before putting on gloves

  • After using bathroom

  • After eating, drinking or smoking

  • After coughing into hands

  • After touching raw foods

  • After touching your body

  • After cleaning

• How do you wash your hands?

  • Use warm water and a penny's size of soap

  • Scrub and rinse 

  • Should take no less than 20 seconds

  • Hand sanitizers do not replace hand washing

• Handwashing sinks

  • Conveniently located and no more than 15 feet from food prep areas

  • Sinks must be supplied with soap, hot & cold water and paper towels or a hand dryer

  • Self-closing faucets must run for at least 15 seconds

  • Hand washing sinks should not be used for anything other than hand washing

  • Do not store anything in sinks

  • A violation of this is a critical violation 

• Toilet facilities

  • Sinks nearby

  • Handwashing signs posted

  • Working vents

  • Self closing doors

  • Patron bathrooms if on-site consumption

• Barrier System 

  • Prevention of bare-hand contact with ready to eat foods is a barrier system

  • Gloves, utensils and deli paper are all types of barriers

• Single service gloves

  • Wash hands before use

  • Use before handling ready to eat food

  • Use gloves that fit

  • Change gloves once per hour

  • Change when doing something other than food service

• Gloves and money

  • No need to change gloves between handling money and food

• Employee health

  • Sick people who can spread it cannot work

  • Person in charge must prohibit ill personnel from handling food

• Employee appearance

  • Employees should wear outer garments and footwear

  • Hair should be restrained

  • Wear a hat, cap hair net or bandana

  • Shoulder length hair and longer should be tied back 

  • Fingernails should be clean and trimmed

  • No excessive jewelry should be worn

• Employee food consumption 

  • Employees should eat in designated areas

  • Employees may drink from a closed container

  • Employees should not be eating while working

  • Employees must wash hands after eating

Module 12: Food Safety- eggs, consumer advisory, buffets, catering and delivery

• Eggs

  • Delivered in refrigerated vehicles

  • Place under refrigeration after received

  • Refrigerate until use

  • Never have at room temp except for prep and serving

• How to reduce risk of foodborne illness from eggs

  • Replace eggs in recipes

  • Use commercially pasteurized eggs

  • Do not pool eggs for use in foods to be derived to more than one customer 

  • Clean equipment and tools after each use

  • Cook eggs to required temp of 145

  • When raw or undercooked eggs are served, the customer must be notified in writing the risks

• Customer advisory

  • Required on menu boards, buffets, menus, and literature to advise of raw or undercooked animal products

  • Eggs over-easy, raw clams, sushi, rare hamburgers and caesar salad are all examples

  • Raw or undercooked foods cannot be served on kids menus 

  • An asterisk (*) or other symbol must connect the menu item to the printed consumer advisory

  • An advisory includes 2 parts

    • Disclosure: informs a patron that it may be raw or undercooked

    • Reminder: is the statement that reminds the customer of the increased risk

• Pasteurization

  • A heat process that kills all vegetative pathogenic bacteria

  • Ony pasteurized milk can be served

  • Pasteurized eggs are recommended 

• Self service food protection rules

  • When foods are to be self serve, there must be protections in place 

    • Sneeze guards

    • Cover food

    • Proper utensils

    • Individually wrapped when possible 

    • Unprotected food is a critical violation

• Buffets and salad bars

  • Sneeze guards in place

  • Never mix old and new products

  • Utensils should be adequate

  • Limit cross contamination between plates and utensils 

  • Clean plates should be available

  • Label or identify all foods

• Off-premises catering

  • Must receive approval

• Off premises delivery

  • Only for drop offs with no set-up or food-service

  • Approval is required

  • Food must be transported properly 

  • Delivery log must be kept with the food, date and details

Module 13: Equipment and Utensils

• Dispensing ice

  • Bare hand contact with drink ice must be prevented

  • Use a scoop or tongs

  • Store the scoop in a way that the handle doesn't touch ice

  • Don’t use glassware to scoop ice

• Frozen dessert scoops

  • Should be stored in a running water dipper or cleaned

  • Don’t store in standing water

• In use utensil storage

  • Should be stored:

    • With handles above top of container

    • On a clean are of tables or equipment

    • In a container of water that is 140 or more

    • Equipment that handles eggs must be cleaned every hour

• Tableware and busing

  • Wash hands after handling soiled utensils and before handling new, clean tableware

  • Failure to wash hands is a critical violation 

• Food contact surfaces of tableware

  • Prevent contamination

  • Pre-set tableware that is not used must be removed when patrons are seated

  • Only touch the handles of non-food contact surfaces

  • Eating utensils and patron self-serve areas should be stored face down

• Straws

  • Individually wrapped

  • Use stirrers when drink is prepared

• 3 compartment sink

  • Must be present

  • Sink must fit largest equipment 

  • One drainboard for clean, one for dirty

  • Hot water is at minimum 140

• Sanitizing

• Glass washing

  • Can be done in 2 or 3 compartment sink

    • 3 compartment

      • Wash , rinse and sanitize

      • Mechanical glass washer at first station

    • 2 compartment

      • In first, wash and sanitize with an approved low sud soap

      • In second, rinse glasses

• Mechanical dishwashers

  • Must be provided if multi-use tableware is used

  • Requires approval 

  • Can sanitize with hot water of chemicals

  • Hot water sanitizing dishwashers to sanitize

  • Chemical sanitizing dishwasher with chlorine or iodophor

• Wiping cloths

  • All wiping cloths used on food surfaces must be stored in approved chemical sanitizer between uses 

  • Chlorine at concentration of 50 ppm

  • Quaternary ammonium at 200 ppm

  • Concentrations must be measured 

  • Drying cloths that are used to handle hot pans must be a different color than those as wiping cloths

  • Wet wiping cloths must be laundered daily 

• Test strips required

  • For chemical dishwashers

  • For wiping cloth solutions

  • For sanitizing basin of sink

Module 14: Plumbing

• Indirect drains

  • Prevent backups

  • Must be present in equipment

  • Air gap should be 2x the diameter of the supply pipe, but never less than one inch

  •  The receiving pipe should be 2x the diameter of the supply line

  • A plumbers bowl must be provided to collect water

  • The following require an indirect drain

    • Food prep sink

    • Ice machine

    • Ice cream scoop dig well

    • Walk in fridge

    • Steam table

    • Wok line

    • Dishwasher

    • Stock kettle

    • 3 compartment sink

  • They are required to prevent cross connections and backflows

    • Not having an indirect drain is a critical violation

• Open ended hose

  • For a backflow prevention on open ended hose, no nozzle or value can be at the end

• Hoses under pressure

  • There should be a nozzle at the end of one of these

• Preventing cross connections

  • Having air gaps

  • Having indirect drains

  • Having backflow device

Module 15: Safe Food Storage and Food Security

• Safe storage of food

  • Food should be stores at least 6 inches off the ground on clean surfaces

    • Allows you to clean under shelving

    • Allows for rodent and insect activity to be monitored

    • Prevents food from splash and dirt

  • Stored in a manner to avoid splash and contamination

• Milk crates and wood pallets

  • Not smooth or easily cleanable

  • Have many nooks and crannies

  • Do not provide the proper 6 inch gap

  • They should not be used as food storage

• Safe storage ina walk in fridge

  • Nothing stored in contact with shelves

  • No food on the floor

  • Foods should be covered once cooled

  • Do not overcrowd units

  • Stored do that air can circulate on all sides

  • Do not store raw animal products above or next to ready to eat foods

• Ice

  • Must be made of potable water

  • Handled ina sanitary manner

  • Continuously draining container

  • Protected from contamination

• Waste line

  • No food or drink should be stored under an exposed waste line

  • Food must be a minimum of 18 inches away from any waste line, otherwise it is a critical violation

• Restaurant food security

  • Purchase only from reputable suppliers

  • Maintain purchase records

  • Inspect deliveries carefully

  • Contact suppliers with any issues

  • Secure all deliveries rapidly

  • Restrict access to unload locations

  • Keep exterior storage areas locked

  • Require complete applications ad check references for all job applicants

  • Restrict personal items from food prep and storage areas

  • Make sure that all water sources meet water standards 

  • Thoroughly rinse all produce prior to use

• Food security in salad bars and buffets

  • Should be considered high risk

  • Such areas should be constantly supervised

  • Minimize quantity of food ion display

  • Do not mix new foods with food already on display

• Responding to an incident

  • Be prepared to assist local officials 

  • Post 24 hour contact info

  • Identify management to be alert

• Food security

  • Tampering food is a crime

  • Do not handle or disturb products known or suspected to have been tampered with 

  • Instead, clear people from the area and contact authorities 

Module 16: Insect and Rodent Control

• Flies

  • Most abundant and non-biting

  • Can lay 2700 eggs in 30 days

  • Within 1 day, maggots hatch

  • Maggots become adults in 7-10 days

  • Eggs are laid on dead or decaying animal and vegetables, manure, sewage and on food 

  • Flies live for about 2-4 weeks

  • The warmer the temp, the faster a fly develops 

  • Flies can carry disease-causing bacteria

  • Can also transport fecal matter

  • Have been found carrying salmonella, intestinal worms and organisms that cause dysentery

• Fly control

  • Sanitation- general cleanliness, garbage stored in covered durable containers, proper waste disposal

  • Screens- for open doors and windows

  • Traps– restaurant operators can hang fly paper and electric fly traps as long as these are not located over food areas

  • Extermination- must use a NYS certified pest control

• Cockroaches

  • Eggs laid in capsules, one capsule laid every 20-25 days, each capsule contains 18-48 eggs

  • Adults can live up to 1 year

  • Found close to food

  • Hide in cracks and crevices to avoid light

  • Often nocturnal

  • Are scavengers

  • Carry many bacteria and viruses

  • Can enter through shipments or from adjacent locations

• Cockroach control

  • Sanitation- general cleanliness, garbage stored in covered durable containers, proper waste disposal

  • Structural- eliminate cracks and crevices and repair all plumbing leaks

  • Deliveries- examine all deliveries for cockroaches

  • Extermination- must use a NYS certified pest control

  • Monitoring- use glue boards to monitor bug activity 

• Flour and grain pests

  • Feed on rice, corn, flour, wheat, beans, sugar, meal and cereal

  • Are a nuisance but do not cause disease

  • Control through cleanliness, first in -first out (FIFO) procedures, food stored in covered containers and keeping dry food storage areas cool

• Rodents

  • Require 3 things to survive:

    • Food

    • A place to live

    • Water to drink

• Rodent control

  • Store garbage in exterior containers that are durable, leak-proof and stored on a smooth concrete surface

  • Remove accumulated debris

  • Pick up spilled garbage, cardboard and litter

  • Control weed and ground cover

• Rodent proofing

  • Screen doors and windows

  • Eliminate openings under and around doors

  • Eliminate exterior openings to the building and holes in any interior walls

  • Seal holes around gas, electric, plumbing and waste piping

  • Screen or cap ventilation openings

• Rodent trapping and extermination

  • Restaurants can use snap traps and glue boards

  • New York State Licensed Pest Control Applicators must be used to fumigate or apply poison

Module 17: Postings and Notifications

• Required postings and notifications

  • Food manager’s certification

  • Permit to operate a food service establishment

  • Employee handwashing signs

  • Alcohol consumption warning

  • Smoking prohibited signs

  • Notice to patrons -that most recent inspection report is available upon request

  • First aid for choking poster

  • CPR equipment available notification

  • Nutrition labeling information

  • Posting calorie content -only in chain restaurants

• Artificial trans-fat ban

  • The use of trans fats are banned

  • No food containing them can be stored, used or sold

  • Cannot be used for cooking

  • It is a manufactured ingredient that is unsafe to consume 

  • Does not apply to food served in original packaging 

• Latex ban

  • All latex gloves and materials are banned

  • Use gloves made of vinyl or nitrile

• Straws law

  • Only provided upon request

  • Must be biodegradable and or compostable

• Food allergens

  • Mainly caused by 9 main groups

    • Milk

    • Eggs

    • Wheat

    • Peanuts

    • Tree nuts

    • Fish

    • Soy

    • Shellfish

    • Sesame

  • Symptoms of an allergic reaction include

    • Swelling of lips and tongue

    • Tinglish sensation in the mouth

    • difficulty breathing, hives, vomiting, abdominal cramps, diarrhea and even death

    • Severe allergic reactions result in anaphylaxis, a rapidly occurring, life-threatening response involving the whole body

  • Preventing and handling food allergies in food service

    • Work with customers 

    • Be aware of allergens in establishments food

    • Contact management when a customer inquiries about allergies 

Module 18: Critical Violations, Embargo and Legal Action

• Critical Violations

  • If any critical violation or imminent health hazard is identified during inspection, it must be corrected at the time of inspection 

  • Require immediate corrective action

  • If need be, the restaurant will be asked to discard food, if they dont the inspector will need to embargo the food

• Embargo

  • A tag is placed on food

  • Embargoed foods cannot be

    • Served

    • Removed from premises

    • Taken home

    • Eaten or served to staff

  • A food establishment has the opportunity to a hearing within 15 days to handle the issue

  • Is they choose to discard the food, this must be witnessed by a department employee 

• Legal action

  • When education and inspection fail to obtain compliance, the department can take legal action 

  • Bare-hand food contact and openly displayed food in a public access area are both examples of such 

  • Imminent health hazards such as operating without running water can also result in legal action 

  • A fine of up to 2000 per day per violation can incur

• Obstruction, resisting and gratuities

  • The following are CRITICAL VIOLATIONS that are

  • not tolerated and result in immediate legal action:

    • Obstructing, molesting or resisting a Department representative during inspection

    • Denying access for the purpose of inspection

    • Offering compensation or gratuities of any kind or value to a Department representative

• Constriction and structural info

  • Any new construction or significant renovation requires approval prior to start

  • Proper planning and the timely submission of plans is important

  • The plan review process may involve a review of the sanitary system and/or the installation of a new sanitary system

• Plan review

  • Ensures requirements are met

  • Proper locations are planned

  • Helps to avoid future problems

• Construction and structural info

  • All surfaces need to be smooth and easily cleanable

  • A mop sink is required

  • Laundry is only for that from the food establishment

  • Laundry must be separate from food storage and prep areas

  • Adequate storage must be provided for employee’s belongings

  • Light bulbs must be shatter resistant

  • Equipment that produces grease, condensation or odors must be vented to the outdoors

• Seating

  • Toilets and handwashing facilities must be available

  • Establishments approved for on-site consumption of food are issued a permit with the max number of seats

  • Seating cannot exceed limit

  • This is done to protect safety of establishments

• Service animals

  • Animals are prohibited unless they are a service animal or a patrol dog accompanying police

  • An animal must perform a specific task to be a service animal

Module 19: Temporary Events

• Temporary events

  • The suffolk county department of health has full jurisdiction over food and beverages served at these

  • A temporary event is defined as an event where food is prepared or handled and served to the public,, with or without charge, and which operates at a fixed location in conjunction with a single event

    • Less than 14 days

  • Organizer and individual operators all require permits 

  • Operating without a permit at a temporary event is subject to immediate legal action

  • The annual food service permit does not cover temporary events

• Responsibilities of the owner

  • Event organizer applications need to be submitted 21 days or more prior to the opening day

  • All late apps are subject to a late fee

  • A properly completed organizer application must include: permit fee (check, money order, or Visa/MC), a complete list of vendors, an original signature, a site plan detailing the layout of the event, proof of water supply and proof of tax status

  • It is the responsibility of the event organizer to provide an approved potable water source and adequate toilet facilities for food service workers for each event 

• Sample site plan

  • Toilet facilities with warm water must be provided within 300 feet of food service

  • Petting zoos need to be a distance away and require a special permit 

• Responsibilities of the vendor

  • Vendor apps need to be within 14 days

  • Late apps are subject to late fees, or can be denied

  • A properly completed organizer application must include: permit fee (check, money order, or Visa/MC), a complete menu, an original signature, a food source certification, and proof of workman's comp/disability

• Food service

  • Basic food safety is necessary

  • A person with a valid suffolk county food managers certification must be at each booth during operation 

  • An adequate amount of gloves and utensils are required

• Hand washing

  • No more than 15 feet from food preparation area

  • Bare hand contact is never allowed

  • Food handlers must wash hands whenever necessary 

• Food service set up

  • Adequate perimeter barriers and adequate overhead protection is required

  • Sneeze guards for display food

  • Smooth, easily cleanable floors

  • Adequate amount if sanitizing chemicals

  • An adequate sized 3 compartment sink with dry boards

• Food storage

  • Food must be delivered under refrigeration or in transport containers that are approved

  • Adequate refrigeration is required on-site

  • All cold TCS foods must be stored under 41

  •  hot holding equipment required if hot food served

  • All hot TCS foods must be stored at 140 or greater

• Temporary events

  • Home prepared food are banned

  • All food must be prepared at a facility permitted or licensed by a regulatory agency 

• Water supply

  • Water samples may be required

  • Backflow prevention is required

  • Food grade hoses required

Module 20: Self Inspection 

• What are the goals of food service workers?

  • To produce safe, quality food for customers

• Risk factors for foodborne illness:

  • Improper holding temperatures

  • Inadequate cooking 

  • Contaminated equipment

  • Food from unsafe sources

  • Poor personal hygiene

• Prevention starts with controlling these risk factors

• Active managerial control

  • Preventative measures taken in an effort to control foodborne illness risk factors

  • It is a set of mini self inspections performed daily to monitor critical control points and guarantee safety

• Critical control points (CCP)

  • Points where loss of control could cause a foodborne illness

  • A control must be established at each CCP

• Critical limits

  • A parameter that must be met at each CCP to ensure that the food safety hazard is controlled

  • Some examples of which are:

    • Cooking temperatures

    • Size and depth of product cooling

    • Use of disposable gloves

• Monitoring

  • Act of observing and making measurements to determine if all limits are being met and maintained

  • Can be done on a continuous or intermittent basis

  • Should be done frequently enough to ensure that the critical limit is being met

• Corrective actions

  • Measures that can be taken whenever a critical limit is not being met

    • Ex: discarding food if need be or further cooking it to adequate conditions

• Verification

  • Activities, other than monitoring, that determine if procedure is being followed 

    • Ex: reviewing records, ensuring that corrective action is being done

• Record keeping

  • Maintaining records of active managerial control is important to maintain safety