Food Safety

Food Manager Study Guide

The purpose of this study guide is to prepare food managers for the StateFoodSafety Food Protection Manager Certification Exam. It is organized by topic, which might not reflect the order of the chapters in your training.

The content of this study guide is based on the FDA Food Code. Key vocabulary terms are in blue and linked, so you may quickly review the definition of terms.

Please note that use of the study guide does not guarantee a passing score on the certification exam.

The certification exam is closed book and this study guide will NOT be permitted in the testing session.

Introduction: Active Managerial Control Active managerial control is a system to create and implement food safety procedures.

Food managers should train their employees on food safety principles, including allergy awareness, as it relates to their employees’ duties.

Active managerial control is a three-step process: • Create policy

o Identify food safety risks

o For each risk, create a Standard Operating Procedure (SOP)

• Train

o On-the-job training, training meetings, or training online

o Positive reinforcement and consequences o Stand-up training provided by StateFoodSafety • Follow up

o Direct or indirect monitoring (e.g., using logs) o Planned or unplanned inspections

Learn what training your staff needs and if policies need to be modified.

Inspectors can help you find gaps in your active managerial control.

Regulatory agencies like local health departments will conduct inspections of your establishment to make sure that all codes and requirements for maintaining food service licenses are being followed.

• Ask for identification and check that the inspector’s credentials are legitimate

• Accompany the inspector

o Take notes

o Make changes at the time or soon afterward • Perform self-inspections to prepare for regulatory inspections

During the inspection process, the regulatory authority should point out and help to correct food safety violations in-the-moment.

Topic 1: How Food Becomes Unsafe To effectively prevent foodborne illness, you need to understand how food becomes unsafe. No food establishment is exempt from the risks of foodborne illness.

A food hazard is any item or substance that can make food dangerous to eat. Food hazards can be physical, chemical, or biological.

1a. Physical hazards are objects that cause cuts, choking, or other injuries when they get into food.

Some physical hazards get into food accidentally (e.g., bits of packaging, strands of hair). Some physical hazards occur naturally (e.g., bones, fruit pits).

To prevent serious injury from physical hazards: • Follow hygiene practices like pulling hair back • Follow clean-up procedures, such as thoroughly cleaning up broken glass

• Remove natural physical hazards before serving, such as cherry pits

1b. Chemical hazards are any toxic or corrosive chemical that can cause illness or injury when eaten.

Chemicals in your establishment include

cleaning/maintenance supplies and toxic metals. • To prevent chemical hazards during cleaning and maintenance:

o Never store food and chemicals together

o Clearly label containers and spray bottles

▪ Chemicals and pesticides must have a

manufacturer’s label (e.g., EPA registered

label)

▪ If in a working container, label with the

common name of the chemical

o Never mix different chemicals together

o Use a safety data sheet (SDS)

o Wear personal protective equipment (PPE) ▪ Example: heavy-duty aprons, safety

glasses, heavy-duty gloves

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o Separate chemical use from food

• To prevent chemical hazards from toxic metals: o Use equipment made of, or lined with, a food safe metal like stainless steel

▪ Do not use copper, copper alloys, or

galvanized metal with acidic foods

▪ Exercise caution with lead and mercury ▪ Only use cast iron as a cooking surface

Chemicals that contaminate food before it reaches your

1d. Food allergies affect a percentage of the population, even when other food hazards are not present.

Food allergies occur when a person’s immune system reacts negatively to the proteins in a certain food. Celiac disease should be treated like a food allergy.

The eight major food allergens, which cause 90% of allergic reactions in the United States, are:

establishment include incorrectly used preservatives or additives and environmental contaminants. Chemicals that are found naturally include naturally occurring toxins in some foods (e.g., some species of mushroom,

• Milk

• Eggs

• Fish

• Shellfish (crustacean)

• Tree nuts • Peanuts • Wheat • Soy

some fruit seeds, leaves and vines of tomato and potato plants, kidney beans, mycotoxins from mold).

• To prevent chemical hazards due to source contamination and natural toxins, purchase food from approved suppliers and prepare foods correctly

1c. Biological hazards are tiny organisms that can make people sick when eaten and include illness causing bacteria, viruses, and parasites.

Microorganisms that cause disease are called

pathogens, otherwise known as “germs.” Pathogens are the most common cause of foodborne illness. They cannot be seen with the naked eye or smelled.

Pathogens frequently get into food through the fecal oral route. Many pathogens cause gastroenteritis. Exposure to a pathogen does not always result in illness. Whether a person gets sick depends on the amount of pathogen eaten and the strength of the person’s immune system.

Highly susceptible populations (HSP) (e.g., young children, the elderly, immunocompromised people like pregnant women or cancer patients) are more likely to become seriously ill and/or die.

Methods for preventing biological hazards are described in more detail throughout this guide: • Maintain good personal hygiene

• Avoid cross-contamination

• Stay home when sick

• Clean and sanitize

• Prevent pests

• Purchase from approved suppliers and inspect deliveries

• Maintain temperature control before, during, and after cooking

Cross-contact occurs when allergens pass from one food to another by direct contact or by a surface or utensil that was not cleaned after touching an allergen.

When serving allergic customers:

• Be honest with customers about allergen control at your establishment

• Always wash your hands and re-glove

• Use separate or freshly cleaned and sanitized ware items

• Be aware of your food contact surfaces

• Make sure everyone involved in the preparation and delivery of the food is aware of the allergy

Allergic reactions to food may be mild but can also be life-threatening.

• Call 911 right away if an allergic reaction happens at your workplace

• Symptoms include tingling, a rash or flushed skin, abdominal cramps, vomiting, diarrhea

Anaphylactic shock is a dangerous allergic reaction. Without treatment, it can be fatal.

• Symptoms include difficulty swallowing, breathing normally, or staying conscious; and possibly

swollen lips and bluish coloring

Topic 2: Food Worker Health and Hygiene Sick food workers contribute to 65% of foodborne illness outbreaks in restaurants. Good health and hygiene practices are critical when working with food.

2a. Food workers are required to report to their manager certain symptoms of foodborne illness.

The symptoms that food workers are required to report to the person in charge, or manager, are:

• Vomiting or diarrhea

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o Exclude until symptoms have been gone 24 hours or employee brings a doctor’s note

indicating that the condition is not contagious • Jaundice

o Report to the regulatory authority and exclude until regulatory approval is obtained

• Sore throat with fever

o Exclude if primarily serving a highly susceptible population; otherwise, restrict to non-food

duties until employee brings a doctor’s note

saying they do not have strep throat

• Lesion containing pus (boil or infected wound) o Restrict unless wound is properly bandaged ▪ If on hand or wrist, cover with a double

barrier: (1) an impermeable cover and

(2) a single-use glove

▪ If on exposed portion of the arm: an

impermeable cover

▪ If anywhere else on the body: a dry,

durable, tight-fitting bandage

2b. Food workers are required to report to their manager if they are diagnosed with or exposed to certain pathogens.

Situations involving food worker illness are divided into three categories, based on how likely the worker is to spread the disease.

1. Reportable diagnoses: Most likely to spread disease o Notify the regulatory authority if a food worker has symptoms and is diagnosed with:

▪ Norovirus

▪ Hepatitus A

▪ Shigella

▪ E. coli

▪ Any type of Salmonella (nontyphoidal

Salmonella and Salmonella Typhi)

o If the establishment primarily serves a highly susceptible population:

▪ Exclude a worker with any of the

reportable symptoms until regulatory

approval is obtained

o If the establishment serves the general public: ▪ Exclude a worker diagnosed with hepatitis A, Salmonella Typhi, or nontyphoidal

Salmonella until regulatory approval is

obtained

▪ Exclude a worker diagnosed with

Norovirus, Shigella, or E. coli until 24 hours

after symptoms stop, then restrict until

regulatory approval is obtained

2. Asymptomatic: Less likely to spread disease o Pathogens can be carried and spread to others by someone who has no symptoms.

▪ Always notify the regulatory authority and exclude workers diagnosed with Hepatitis

A and Salmonella Typhi, whether they

have symptoms or not.

o Notify the regulatory authority if a food worker is asymptomatic and diagnosed with:

▪ Norovirus

▪ Shigella

▪ E. coli

▪ Nontyphoidal Salmonella

o If the establishment primarily serves a highly susceptible population:

▪ Exclude a worker diagnosed with

Norovirus, Shigella, or E. coli until

regulatory approval is obtained

▪ Restrict a worker diagnosed with

nontyphoidal Salmonella

o If the establishment serves the general public: ▪ Restrict until regulatory approval is

obtained

3. Exposure: Carries the least risk of spreading disease o Not necessary to notify the regulatory authority o If the establishment primarily serves a highly susceptible population:

▪ Restrict for the incubation period of the

pathogen

▪ Follow normal procedure if symptoms

appear

o If the establishment serves the general public: ▪ Perform normal duties, but ensure the

employee understands reportable

symptoms and good hygiene practices

Ask your regulatory authority for more details regarding how long a worker must wait before returning to normal duties, depending on the pathogen.

2c. The single most important personal hygiene habit is proper handwashing.

Teach your workers these five steps to ensure proper handwashing:

1. Wet hands with warm running water

2. Apply soap to wet hands

3. Scrub hands, wrists, and lower arms for at least 15 seconds

4. Rinse hands under running water

5. Dry hands and arms with a jet air dryer or disposable paper towel

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Do not use clean hands to turn the faucet off, pump the handle for disposable towels, or touch a restroom door handle. The entire handwashing process should take at least 20 seconds.

Hands should only be washed in a handwashing sink. Handwashing sinks are required in restrooms, food preparation areas, and dishwashing areas. They need (1) warm water at least 100°F (38°C), (2) soap, (3) a paper towel dispenser or sanitary air dryer, and (4) a sign reminding workers to wash their hands.

Using hand antiseptic does not replace handwashing.

2d. Food workers should wash their hands whenever they might be contaminated.

Here are some examples of when hands must be washed:

• After going to the bathroom

• Before and after preparing foods, especially raw meat

• After eating, drinking, or smoking

• After taking out the garbage

• After taking a break

• After using a cell phone

• When switching tasks

• After using chemicals

• After touching unsanitized equipment

• After touching skin, hair, or clothing

• After touching any animal

• Before putting on gloves

If a food worker does not follow these guidelines for when to wash hands, the food that is contaminated must be discarded.

Double handwashing is recommended:

• After using the restroom or being exposed to feces (by repeating all steps of the handwashing process, once in the restroom and once in the food

preparation area)

• After working with raw meat (by repeating steps 2- 4 of the handwashing process at the hand sink)

2e. Single-use, disposable gloves are an excellent way to protect food but should never replace handwashing.

Single-use gloves should be changed:

• After four hours of working on the same task • When taking a break

• When switching tasks

• When they become torn or contaminated

Cloth gloves may only be used with food if the food will be cooked.

Cloth or slash-resistant gloves should never be used in contact with ready-to-eat foods unless they have a smooth, durable and nonabsorbent outer surface, or are covered with a single-use glove.

2f. Bare-hand contact with food should be prevented, especially with ready-to-eat food, with a couple of exceptions.

To prevent bare-hand contact, use clean gloves, deli tissue, tongs, spatulas, or other utensils.

Be very careful to avoid contaminating ready-to-eat foods with bare-hand contact.

Exceptions include:

• Washing fruits and vegetables

• Meeting these requirements:

o The establishment does not serve a highly susceptible population

o The local regulatory authority gives approval o Additional guidelines are followed

▪ Maintain written bare-hand contact

policies and procedures

▪ Document handwashing and bare-hand

contact training

▪ Take precautionary steps before bare-hand contact

▪ Document and correct process violations

2g. Following personal hygiene rules will protect food from biological and physical hazards.

All employees must follow these personal hygiene rules: • Always bathe or shower before work

• Wear clean clothes

• Eat, drink, or chew gum away from food

preparation areas (e.g., break room)

• Smoke only outside of the establishment

• Don’t wear jewelry on the hands or wrists while working with food

o Exception: Plain metal ring (wedding band) • Keep fingernails clean and short

o Exception: If wearing nail polish or false nails, use gloves when working with food

• Wear a hair net, visor, or hat

• Cough or sneeze into the crook of the elbow or shoulder, not the hands

It is especially important for employees to follow these hygiene practices after taking care of a sick loved one.

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2h. Pathogens can easily spread when customers serve themselves.

To prevent contamination at self-service stations: • Install sneeze guards at self-service stations • Remind customers to use clean dishes

• Keep dishes stocked (dishes bottom side up, utensils with handles up)

• Throw away contaminated food

2i. A written clean-up procedure must be used in the case of a contamination event.

Contamination events involving vomiting or diarrhea can spread diseases like Norovirus if there is no written clean-up procedure to minimize contamination.

2j. Food establishments need to have a food defense plan and training to prevent deliberate contamination.

A food defense plan involves precautions like only allowing authorized employees in storage and preparation areas, installing security cameras in receiving areas, locking doors not in use, and

maintaining good lighting.

Train employees to help prevent deliberate

contamination with these simple habits:

1. Follow food defense plan and procedures

2. Inspect work area

3. Recognize anything out of the ordinary

4. Secure ingredients, supplies, and finished products 5. Tell management if they notice anything unusual or suspicious

If delivery personnel, visitors, contractors, tours, and non-regulatory inspectors are allowed in the facility, the manager’s responsibility is to ensure that any exposed food is protected from contamination.

Topic 3: Preventing Contamination

Every step within the flow of food has risks of food becoming contaminated, making it dangerous for your customers.

3a. Purchasing food from approved suppliers and carefully inspecting deliveries can minimize source contamination.

There are many ways for food to become contaminated before it arrives at an establishment, also called source contamination.

Approved suppliers are inspected by government regulators to ensure they follow food safety policies.

When receiving, inspect all food when it is delivered and before the driver leaves. Arrange shipments to arrive at different times and not during peak hours.

Reject items that contain any signs of contamination, including:

• Packaging that is faulty, exposed to chemicals, or damaged by pests

• Food with abnormal coloring

• Meat, fish, or poultry that leaves the imprint of your finger

• Food with abnormal or unpleasant odors

• Eggs that are not clean or that are broken

• Frozen food that is fully or partially thawed • Frozen food that has fluids, frozen liquids, or ice crystals

• Shellfish that are very muddy, have broken shells, or are dead

Measure the temperatures of the food, avoiding cross contaminating with your thermometer, to ensure that each item is received within the range of safe

temperatures.

• Frozen foods should be received frozen

• Refrigerated food should be at or below 41°F (5°C) o Shell eggs may be received at an ambient air temperature of 45°F (7°C) or lower

• Hot food should be at or above 135°F (57°C) • The temperature of flat foods, such as bacon, can be taken by placing the thermometer between two packages

3b. Even if food has been inspected well, it could still be contaminated or mislabeled and subject to recall.

When you learn of a food recall, stop serving or using the food immediately.

• Do not discard the food unless you are told to do so • Label the food clearly with warnings and store it so it will not contaminate other foods

• Make sure employees are aware of the recall and know what to do

3c. Many food safety practices, including proper storage methods like shelf order, are intended to prevent cross-contamination.

Cross-contamination can be prevented by frequent handwashing, storing food properly, and cleaning and sanitizing food-contact surfaces.

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Putting items in the proper order on the shelf helps to prevent cross-contamination.

• Store ready-to-eat foods above other foods and separate from raw meats

• Store products that are likely to contain more pathogens below other foods

• Arrange raw meats according to cooking

temperature

o Highest temperature on the bottom (e.g., poultry below beef)

Other practices to prevent cross-contamination include: • Covering foods

• Clearly labeling working containers with the common name of the food

• Washing fruits and vegetables

o If you use chemicals to wash produce, the chemicals must be generally recognized as safe (GRAS)

Food that has been in possession of a customer cannot be re-served or re-sold to someone else. The two exceptions are:

• Non-TCS* food dispensed in a container that protects the food and is closed between uses, like condiments (*see section 4a for more information)

• Packaged non-TCS food in unopened and good condition, like crackers, salt, and pepper

3d. Animals can spread contamination to people, surfaces, and food.

Do not allow live animals into your establishment except when permitted by law. People with disabilities may bring service animals wherever customers are generally allowed. Pets or emotional support animals are not considered service animals. Live animals must never enter food preparation or storage areas.

3e. Imminent health hazards can make it difficult or impossible to prevent contamination.

An imminent health hazard is any serious threat that must be corrected immediately because it affects many people or has severe consequences. Examples include: • Floods or fires

• Extended interruption of water or electrical service • Misuse of poisonous or toxic materials

• Sewage backup

• Pest infestations

• Foodborne illness outbreaks

o Difficult to identify: watch for multiple

complaints in a short time

When you become aware of an imminent health hazard, stop operating and notify your regulatory authority.

3f. Cleaning and sanitizing helps to prevent cross contamination and the spread of foodborne illness.

Clean and sanitize utensils and food-contact surfaces of equipment often during use.

• When switching from one raw animal product to another, unless you switch to a food with a higher cooking temperature

• When switching from raw to ready-to-eat foods • Before resuming work or after working with the same equipment for four hours

o Less frequently if used in a refrigerated

preparation area

Cleaning and sanitizing is a five-step process:

1. Scrape or rinse off food, dirt, or other contamination into a waste container or garbage disposal

2. Wash the surface with warm water and detergent 3. Rinse the surface with clean water

4. Apply a sanitizing solution

o Refer to the instructions on the label of the EPA-registered sanitizer for contact times

o Submerge item if possible (e.g., three

compartment sink), spray if not

o Ensure that hot water for sanitizing is 171°F (77°C) or hotter

o Use test strips to measure the concentration of chemical sanitizing solutions

5. Air dry the item or surface

When using a three-compartment sink for warewashing, clean the sink before use and throughout the day (at least every 24 hours if it is in use).

When using a dishwasher, or mechanical warewashing: • Teach workers to clean the dishwasher with delimer • Scrape or rinse off large food particles

• Don’t overload the trays

Clean and sanitize stationary equipment where it is. If it does not have a Clean in Place (CIP) system:

• Turn off equipment

• Pre-clean by removing large food particles • Take off any small, removable parts to clean and sanitize

• Wash the equipment, and clean under and around it • Rinse the food-contact surfaces

• Wipe or spray with a sanitizing solution

• Air dry all parts, then put them back together • Sanitize food-contact surfaces you touched

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Follow manufacturer instructions for cleaning and sanitizing using a dishwasher or Clean in Place (CIP) system.

3g. An Integrated Pest Management (IPM) program can help prevent contamination of food by pests.

Watch for signs of pests, including:

• Rodents: Small black droppings, gnaw marks, nesting materials, strong smell of ammonia

• Cockroaches: Egg casings, droppings that look like black pepper, strong oily smells

Equipment should be sealed to the floor or raised 6 inches so it does not provide shelter for pests.

Tabletop equipment should be sealed to the table or raised 4 inches.

Integrated Pest Management (IPM) aims to (1) keep pests out and (2) eliminate pests by:

• Storing food in appropriate containers, six inches above the floor

• Emptying trash cans often and cleaning the cans regularly

• Putting garbage in an outside dumpster and keeping the dumpster closed and clean

• Covering openings in walls, floors, doors, and windows

Work with a licensed Pest Control Operator (PCO) to determine what pesticides to use in your situation, and always let the PCO apply them.

Topic 4: Time and Temperature Control Illness occurs when disease-causing bacteria multiply to dangerous levels in food before it is eaten. Two of the most important factors for bacterial growth are time and temperature.

4a. TCS foods provide everything that bacteria need to multiply.

Time and Temperature Control for Safety (TCS) foods include meat products, fish and shellfish, eggs, dairy products, cream or custard, plants containing protein (e.g., cooked beans and rice, soy products like tofu),

cooked vegetables, potato dishes, sliced melons and tomatoes, cut leafy greens, raw sprouts, and garlic in oil.

Some foods may not be TCS depending on their state (e.g., uncooked beans and rice or whole raw fruits and vegetables).

FAT TOM is an acronym used to understand why TCS foods are vulnerable to foodborne bacteria:

• Food – Bacteria mostly eat proteins and

carbohydrates

• Acidity – Bacteria generally grow best in a slightly acidic or neutral pH (between 4.6 and 7)

• Time – Bacteria grow at varied rates, depending on other FAT TOM factors like temperature

• Temperature – Bacteria usually grow best between 41 and 135°F (5 and 57°C), known as the

“temperature danger zone”

• Oxygen – Bacteria multiply if there is the right amount of oxygen, which varies by type of bacteria • Moisture – Bacteria need water to multiply

4b. To control and monitor the temperature of food, thermometers must be accurate and used correctly.

Food thermometers must be accurate to plus or minus 2°F, or 1°C if the thermometer has a Celsius scale (plus or minus 3°F or 1.5°C for an ambient air thermometer).

Two common methods for thermometer calibration: • Ice point method: Ice-water mixture will settle at 32°F (0°C)

• Boiling point method: Must know boiling point at your elevation

How often you need to calibrate depends on the type of thermometer:

• Bimetallic: Before each shift, anytime the

thermometer is bumped or dropped

• General: As often as needed according to the manufacturer’s instructions

The method of measuring temperature with a thermometer differs depending on the type of food: • Solid: Thickest part, but not right next to a bone

o If even in thickness, check in several places • Liquid: In the center, after stirring to disperse heat

Monitor use of thermometers by developing

procedures to avoid cross-contamination, to throw away food that is temperature abused, and to record temperatures in a log.

4c. TCS food must be protected from bacterial growth by placing it in cold storage and date marking the container.

Avoid overloading refrigerators and freezers. Don’t line shelves, which prevents good air flow. Verify

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periodically that refrigerators keep the internal temperature of food below 41°F (5°C).

Teach employees to check freezers for signs of thawing or refreezing (pools of ice, icicles, ice crystals)

If TCS food will be kept longer than 24 hours, it should be marked with a use-by date seven days or less from when the food was first thawed, opened, or prepared.

• Day one is the day the food was opened or prepared • Time that food spends frozen: does not count • Time that food spends thawed: does count • Based on the oldest ingredient

Pull or throw away any foods that are not labeled or are past their use-by dates.

The first in, first out (FIFO) system uses use-by dates to move older items forward and place newer items behind them, so that the first item grabbed is the one that needs to be used first.

4d. It is best to thaw TCS food without letting it go into the temperature danger zone.

Thawing food in the refrigerator is the best method for large, solid foods (e.g., frozen turkey). Schedule one day of thawing for every 5 pounds of food.

Can also thaw food:

• As part of the cooking process: not good for large, solid foods

• In the microwave: cook immediately after, rotate food as it thaws

• By submerging it under cold, running, safe-to-drink water that is 70°F (21°C) or colder: cannot stay above 41°F (5°C) for more than four hours, takes about 30 minutes per pound of food

4e. Animal products must be cooked to specific temperatures to make them safe to eat.

Cook foods to their required minimum internal temperatures:

• 165°F (74°C) and held at that temperature for at least 15 seconds

o All poultry (e.g., chicken, turkey, duck, other fowl), whole or ground

o Stuffing made with TCS ingredients like meat stocks or broths

o Stuffed meats or pastas

o Dishes that include any previously cooked foods, like many casseroles

o Food cooked in the microwave (cover, rotate, and let it stand for 2+ minutes)

• 155°F (68°C) for at least 15 seconds

o Meats other than poultry (e.g., beef, pork, and seafood) that have been ground, injected with flavorings, or mechanically tenderized

o Eggs that will be hot-held for service

• 145°F (63°C) for at least 15 seconds

o Whole meats other than poultry (e.g., whole seafood and steaks or chops of beef, pork, veal, lamb) that are not injected or tenderized

▪ Cook to 155°F if you are not sure

o Eggs that will be served immediately

• 145°F (63°C) for at least 4 minutes

o Roasts

• 135°F (57°C) before putting it in hot-holding equipment

o Any hot-held food that doesn’t fit into other categories (e.g., vegetables, ready-to-eat foods)

4f. A non-continuous cooking process occurs when food is partially cooked, then cooled and stored for a time.

After getting approval from your regulatory authority, follow these stepsfor a non-continuous cooking process: • Heat food for no longer than one hour

• Cool food following the usual rules and store below 41°F or keep frozen

o Label food as not safe to eat

o Keep food separate from ready-to-eat foods • Cook food to minimum internal temperature

4g. Raw or undercooked animal foods are used in certain dishes.

If your establishment primarily serves a highly susceptible population, do not serve raw or

undercooked animal foods. Food on children’s menus may not contain it, either.

If you offer dishes with raw or undercooked animal foods:

• Have a consumer advisory somewhere customers can easily see it (e.g., menu, display case)

o Disclosure: Tells customers the food contains raw or undercooked animal products

▪ Part of the menu item description OR an

asterisk and footnote

o Reminder: Warns customers about the

increased risk of foodborne illness

▪ Asterisk and footnote

• No consumer advisory required for steak that is “whole-muscle, intact beef”

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Contact your regulatory authority before offering these foods and check the FDA food code for more information.

4h. One of the most common causes of foodborne illness is food that was not cooled properly.

For food to stay safe, it must cool from 135°F (57°C) to refrigeration temperature, 41°F (5°C), within six hours. Cool the food from 135°F (57°C) to 70°F (21°C) in two hours or less. Then cool the food from 70°F to 41°F (5°C) within the remaining time (i.e., before six hours total).

Tips for cooling:

• Split into smaller portions (e.g., in pans that are 4 inches tall or less)

• Cover food loosely and do not stack pans

• Use an ice bath, ice as an ingredient, or an ice paddle • Use blast chillers and tumblers

4i. Reheating food also brings it through the temperature danger zone.

Food must be reheated within two hours or it must be thrown away. Equipment for hot holding (e.g., steam table) will not heat food quickly enough and must not be used to reheat TCS foods. Reheat the food to any temperature if it will be served immediately. If it will be hot held, reheat to 165°F (74°C) first.

4j. Food that will not be eaten immediately must be held outside of the temperature danger zone.

Hot TCS food should be held at 135°F (57°C) or hotter and cold TCS food at 41°F (5°C) or colder.

• Only use equipment specifically designed for holding food

• Stir food regularly to disperse heat evenly • Use ice that is safe for drinking

o Do not use ice in beverages if the ice was used for displaying food

• Check the temperature frequently, using a thermometer (rather than the equipment’s gauge)

4k. It is possible to keep TCS food safe without temperature control, just by controlling time.

Using time as a public health control can be used for (1) working supplies of raw foods before cooking or (2) ready-to-eat food being displayed or held for service.

Foods may be held without temperature control for up to four hours if the food:

• Had an internal temperature of 41°F (5°C) or lower before removal from cold holding or 135°F (57°C) or higher before removal from hot holding

• Was labeled with the time four hours from when it was removed from temperature control

• Is discarded when the four-hour limit is reached

Cold foods have the same conditions but can be held for up to six hours if:

• The temperature of the food stays under 70°F (21°C) • It is marked with the time it was removed from holding and the time it will expire

• It is discarded when the six-hour limit is reached

Topic 5. Regulations, Facilities, and Equipment 5a. HACCP is mandatory for food manufacturing and voluntary for most retail food establishments.

Your establishment should already be following basic food safety principles, or prerequisite programs.

A HACCP (Hazard Analysis and Critical Control Points) plan has seven principles:

1. Perform a hazard analysis

2. Determine critical control points (CCPs)

o Example: Cook chicken to kill bacteria

3. Set critical limits

o Example: Cook chicken to internal temperature of 165°F for at least 15 seconds

4. Establish a monitoring system

o Example: Take and log temperature of chicken 5. Establish corrective actions

o Examples: Cook chicken longer; discard food 6. Establish verification procedures

o Example: Observe employees, confirming that HACCP plan is followed

7. Establish recordkeeping procedures

The HACCP plan should be validated to ensure that it works and controls food hazards.

5b. Processing food using specialized methods usually requires a variance and a HACCP plan.

Talk to your local regulatory authority if you want to use a specialized processing method such as:

• Smoking or curing food to preserve it

• Using food additives to preserve food

• Packaging TCS food using reduced oxygen packaging (ROP)

• Keeping live molluscan shellfish in a display tank to sell as food

• Custom processing game animals

• Sprouting seeds or beans

You will likely need a variance and a HACCP plan.

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5c. Four guidelines for materials can stop pathogens from finding harborage in your facility.

Non-food-contact surfaces (floors, walls, equipment, dumpsters) need to be cleaned, not sanitized. The surfaces should meet these four guidelines:

• Smooth

o Materials that are porous, textured or rough are forbidden anywhere that requires cleaning

(food preparation, storage, dishwashing,

restrooms, refrigeration, garbage)

o Equipment should be free from ledges,

projections, or crevices

• Durable

o Use commercial equipment designed to be used in a food establishment

• Nonabsorbent

o Use nonabsorbent materials in areas subject to flushing, spray cleaning, and vapors (food

preparation, walk-in coolers, dishwashing,

restrooms)

• Easy to clean

o Equipment and facility need to be accessible for cleaning

5d. Food and dishes should be stored in a clean, dry location protected from contamination.

Safe facility design makes the trip from receiving to storage as short and efficient as possible.

Keep food and dishes in a dry storage area at least six inches above the floor.

Never store food or ware items in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under water or sewer lines that could leak, under open stairwells, or under other sources of

contamination.

Glasses and dishes should be stored upside down or covered, and utensils should be stored flat or with handles up.

To safely store in-use utensils between uses, you have the option to store them:

• Inside the food (keeping them outside the temperature danger zone)

o If the handle doesn’t stay above the surface of the food, discard the food

• In a container of water at 135°F (57°C) or higher o Must clean at least every 24 hours

• In running water (like a dipper well)

• Temporarily on a food preparation surface o Must clean surface and utensil every four hours • Inside a covered bin (if not a TCS food)

5e. There are certain regulations if employees require a locker room and break room.

If necessary, linens and packaged single-use items may be stored in a locker room if they are stored in a cabinet. No other food or ware items may be stored there.

Employees may bring medicine into the establishment only if the medicine is necessary for their health. Medicines must:

• Contain a legible manufacturer label

• Be stored in employee locker or dressing rooms • Be kept in another leak-proof, clearly marked container if it must be refrigerated

5f. Toilet rooms, or restrooms, in food

establishments must meet certain requirements.

Toilet rooms must be accessible during all hours of operation. A handwashing sink must be located inside or immediately adjacent to the toilet room.

A toilet room door must be tight-fitting, self-closing, and kept closed except for cleaning and maintenance.

Female toilet rooms must have covered receptacles for sanitary napkins.

5g. Proper ventilation and lighting are critical for safety.

A ventilation system should prevent:

• Moisture condensing on walls and ceilings • Grease that collects and drains or drips onto food contact surfaces

• Stuffy air full of excessive heat, steam,

condensation, vapors, odors, or smoke

Established standards for safe minimum levels of lighting in kitchen areas may include:

• 50 foot candles (540 lux) in food preparation areas • 10 foot candles (108 lux) in walk-in coolers and dry food storage areas

• 20 foot candles (215 lux) in other areas

5h. Contaminated water is one of the world’s leading causes of foodborne illnesses and childhood deaths.

Use only potable, or drinkable, water from approved sources. Have enough water, including hot water, to meet peak demands.

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Food establishments must use a pressurized water system, unless it is a temporary food establishment, or when an emergency supply is used.

5i. Backflow can pull unsafe water into the pipes if not prevented.

Backflow occurs when a sudden drop in pressure in the main water line pulls contaminated water backward through drinking water pipes.

To prevent backflow, there needs to be a separation between safe water and unsafe water, using one of two options:

• An air gap: A 100% reliable method

o Space between the end of the faucet and the flood rim must be twice the diameter of the

outlet pipe and at least one inch

• An approved backflow prevention device, if an air gap is not practical

o Keep records for inspection and service

5j. Follow specific requirements for solid and liquid waste disposal.

Solid waste, or garbage, disposal should follow these guidelines:

• Use pest-resistant materials

o Dumpster: leak-proof, durable, cleanable, nonabsorbent surface, sloped to drain

• Keep trash cans and dumpsters clean

• Cover trash containers

• Take out the trash often

Liquid waste, which includes non-potable water like mop water or cleaning liquids, must be disposed of in a service sink or curbed cleaning facility.

• Vending machines may have a drain, liquid waste containers, or shutoff valves

Ask the local regulatory authority if you have questions about waste disposal.

5k. Wiping cloths and linens must be kept clean to prevent cross-contamination.

Dry wiping cloths should only be used to wipe food spills off clean dishes as they occur while serving food. The cloths should be kept dry, replaced when wet or visibly dirty, and laundered as needed.

Wet wiping cloths, like those used for bussing tables, must be stored in a container of sanitizer and laundered daily.

Linens are fabric items like cloth hampers, cloth napkins, table cloths, wiping cloths, aprons, and cloth gloves. • Launder all linens between each use

• Can only touch food if the linen lines a serving container (like a bread basket)

o Replace each time the container is refilled for a new customer

• If it doesn’t touch food:

o Replace if wet, sticky, or visibly dirty

5l. If you package food for sale in your establishment, the packages must be labeled correctly.

Food labels must include:

• Common name or descriptive identity

• Ingredients and sub-ingredients(if over 1 ingredient) • Net quantity

• Name and place of the manufacturer, packer, or distributer

• Each major food allergen

• Nutrition information

• For raw meats or poultry: instructions for handling food safely

Bulk food must have a manufacturer’s label or a label that includes the common name, ingredients, and nutrition information.

5m. Food managers must maintain some records for a specific length of time.

• Raw, ready-to-eat fish

o (1) Keep a written agreement or statement from the supplier stating how the fish were

raised and fed and (2) maintain time and

temperature freezing records for 90 days from the service or sale of the fish

• Shellfish

o Keep shellstock identification tags (records of the origin of shellfish) 90 days after the shellfish have been used, sold, or discarded

• Food cooked using a cook-chill or sous vide process o Time and temperature cooling records for six months

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Key Terms (Glossary)

This list of key terms matches the Glossary, which is also provided in a separate document for convenience. This guide may NOT be used during the exam.

Air gap: The space between the faucet and the flood rim of a plumbing fixture, which can prevent contamination due to backflow

Allergic reaction: An immune response to a substance that would otherwise be harmless

Anaphylactic shock: A severe allergic reaction in which blood pressure drops and the lungs and throat swell

Approved: Authorized as safe by the regulatory authority

Asymptomatic: Diagnosed with an illness but not showing any symptoms

Backflow: When a sudden drop in pressure pulls contaminated water backward through a water system

Bare-hand contact: The act of touching food with an uncovered hand, allowing skin to touch the food

Blast chiller: A device that can rapidly lower a food’s temperature

Bussing: To clear away items on the tables of an establishment

Calibration: To adjust a thermometer to give accurate readings

Celiac disease: An autoimmune disorder in which tiny amounts of gluten can make someone very sick

Clean in place (CIP) systems: To clean and sanitize equipment surfaces without disassembly

Cleaning: Removing dirt, grime, and pathogens with soap and water

Concentration: The amount of sanitizer in a sanitizing solution

Consumer advisory: A warning about the risk of foodborne illness from animal products that are raw or undercooked; must include a disclosure and a reminder

Contaminated: An item that contains a physical, chemical, or biological hazard

Critical control point (CCP): A step in a food process where a food hazard can be prevented, eliminated, or reduced to an acceptable level

Critical limit: A measurable or observable limit that must be met to control a hazard

Cross-contact: When a food allergen crosses into a non allergenic food

Cross-contamination: When a food hazard crosses from one object or surface to contaminate another

Deliberate contamination: When someone adds a hazard to food on purpose

Disclosure: A written statement that identifies food that contains (or can be ordered to contain) raw or undercooked animal products in a consumer advisory

Dry storage area: A space used to store food at room temperature

EPA: United States Environmental Protection Agency

Exclude: When an employee must be sent home because he or she has a certain illness or symptom

Exposure: When someone eats food that makes someone else sick, attends an event or works at the site of a disease outbreak, or has close contact with a sick person at home

FDA: United States Food and Drug Administration

Fecal-oral route: A path for spreading illness when pathogens from an infected person’s feces find their way into another person’s mouth

First in, first out (FIFO): A system for storing and using food in which the first food item prepared should be used first

Flood rim: The edge of a plumbing fixture over which water would flow if it were full

Flow of food: The path that food follows from production to service

Food allergen: A food that causes an allergic reaction Foodborne: Carried through food

Food-contact surface: A surface that regularly touches food

Foot candle: A measurement of light referring to the light cast by a standard candle in a 1-foot radius sphere

Gastroenteritis: Inflammation of the stomach and intestines causing flu-like symptoms, often due to foodborne illness

Generally recognized as safe (GRAS): Term used by the FDA to describe something that is considered safe to add to food

HACCP (Hazard Analysis and Critical Control Points) plan: A process used in food service to identify and prevent or correct hazards

Hand antiseptic: A liquid or gel that is applied to the hands to kill pathogens; also known as hand sanitizer

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Hazard analysis: The process of identifying the likelihood and severity of hazards in the food establishment

Highly susceptible population (HSP): People who are more vulnerable to foodborne illnesses

Holding: To keep a portion of food available at a controlled temperature, like in self-service areas

Imminent health hazard: A serious threat (like a flood, fire, power outage, or foodborne illness outbreak) that must be corrected immediately to keep people safe

Immunocompromised: A person whose immune system is weak due to a specific condition, such as pregnancy or cancer

Incubation period: The amount of time it takes for symptoms to show after a person is infected

Integrated pest management (IPM): A program designed to keep pests out of an establishment and to remove those that get in

Jaundice: Yellowing of the skin and whites of the eyes Jet air dryer: A device that uses hot air to dry wet hands

Non-allergenic food: A food that does not normally contain an allergen

Non-continuous cooking process: A cooking process that is stopped to finish later

Non-food-contact surface: A surface that does not normally touch food

Outbreak: When two or more people catch the same illness after eating food from the same source

Pathogens: Microorganisms that cause disease, otherwise known as “germs” (bacteria, viruses, and parasites)

Personal protective equipment (PPE): Items (like gloves and facemasks) that protect employees from hazards in the workplace

Person in charge: The person at a food establishment who is responsible for the establishment, such as a manager

Pest control operator (PCO): A professional who has been licensed to remove pests

Ready-to-eat food: Food that is edible without more preparation

Recall: A notice that a food product is unsafe to eat due to contamination or mislabeling

Receiving: To accept a delivery of food products at an establishment

Reduced oxygen packaging (ROP): Food packaging designed to prevent pathogen growth by removing air from the package

Regulatory authority or agency: A local government organization responsible for public health, such as a county health department

Reminder: A written statement that addresses the health risk of eating raw or undercooked animal products; part of a consumer advisory

Restrict: When a sick employee may not work with food or with clean food-contact surfaces

Safety data sheet (SDS): A form that explains the risks of a chemical and how to use it correctly

Sanitizing: Using chemicals or high heat to kill pathogens that remain after cleaning

Sanitizing solution: A sanitizing chemical mixed with water

Self-service: Food that is available for customers to serve portions to themselves, such as a buffet

Service animal: An animal, such as a guide dog, that has been trained to help a person with a disability

Single-use items: Items that are designed to be used once, like disposable utensils

Sneeze guard, or food guard: A barrier positioned above food in self-service areas

Source contamination: When food is contaminated before it arrives at a food establishment

Standard operating procedures (SOPs): Policies, or a set of procedures that tells employees how to control food safety hazards

Symptoms: Signs of an illness

Time/temperature control for safety food (TCS/PHF): Food that requires time or temperature control measures, such as refrigeration, to limit pathogen growth or toxin formation

Variance: An authorized modification of a Food Code requirement

Walk-in cooler: A refrigerated storage room

Warewashing: To clean and sanitize utensils and surfaces that touch food

Working container: A container that holds a product after it has been removed from the original package

Written clean-up procedure: Written procedures to clean up vomit and feces