Transcript No Slide Title

A Short Course In
Food Safety
Iowa Department
of
Inspections and Appeals
Food and Consumer Safety Bureau
Lucas State Office Building
Des Moines, Iowa 50319
515.281.6538
Food Safety Begins With You
Follow these tips!
Keep hair restrained
Do not eat, drink, or smoke while at work
Be healthy
Wear clean, neat clothing
Do not wear jewelry
Have clean, washed hands and fingernails
Demonstration of Knowledge
The person in charge must be
knowledgeable in food safety and
has the responsibility to make sure
the staff is knowledgeable in
foodborne illness prevention and
food safety principles.
The person in charge can
demonstrate knowledge by
showing compliance with the
Food Code, answering
questions correctly or having
completed an approved food
safety certification course.
Handwashing:
Improper or lack of handwashing causes
26% of all foodborne illnesses.
1. Wet hands with hot running
water.
3. Rub hands together for 20
seconds.
5. Rinse hands thoroughly under
running water.
2. Apply soap.
4. Clean under fingernails and
between fingers.
6. Dry hands.
WASH YOUR HANDS AFTER THE
FOLLOWING ACTIVITIES….
• Using the restroom
• Smoking, eating, drinking, chewing gum or
tobacco
• Handling raw meat
• Touching unclean equipment
• Sneezing, coughing, or using a handkerchief
or tissue
• After using any cleaning, polishing, or
sanitizing chemical
• After taking out the garbage
• After touching clothing or aprons
• After clearing or busing dirty tables
• After touching anything else that may
contaminate hands, such as unsanitized
equipment, work surfaces, or wash cloths
Use Proper Hygienic Habits
 Frequent and thorough handwashing is of
major importance to the production of safe
foods.
 Safely protect infected cuts and burns with
gloves or finger cots.
 Send home or reassign to non-food duty
employees that have severe respiratory
illness, diarrhea, or vomiting. Enforce a
sick leave policy.
 Do not use common cloth towels for hand
drying.
 Restrict eating, drinking, and smoking to
non food production areas.
 No artificial fingernails or polish in areas
where food preparation is being conducted
unless plastic or latex gloves are worn.
Disease Reporting
Exclude foodhandlers diagnosed with a foodborne
illness from the establishment.
Exclude foodhandlers from working with or around
food if they have the following symptoms:

Fever

Sore throat

Diarrhea

Jaundice

Vomiting
An employee diagnosed with one of the following
must be reported to the regulatory authority:
•Salmonella typhi
•E. coli 0157:H7
•Shigella spp.
•Hepatitis A Virus
•Noro Virus
What Are Potentially Hazardous Foods?
PHF means any food or food ingredient, natural or synthetic, capable of
supporting the rapid growth of microorganisms. They are:
• Of animal origin, such as meat, milk, fish, shellfish, crustacean, or
poultry.
• Of plant origin that has been heat treated (for example: cooked rice,
beans, potatoes, and pasta)
• Raw seed sprouts.
• Cut, sliced, diced tomotatoes
Examples:

Keep clean

Calibrate regularly

Never use glass thermometers

Measure internal temperatures in the
thickest part of the product

Provide a thin probe thermometer to
measure the temperature of thin portion
foods, such as ground beef patties, fish
fillets, etc.
Ice Point Method
Step
One
Fill container with crushed ice
and water
Step
Two
Submerge sensing area of the
thermometer stem in ice water
Step
Three
Adjust calibration nut until the
thermometer reads 32oF (0oC)
Safe Cooking
Temperatures
155oF (69o)
Beef Roasts
Proper Hot Holding
Hot foods shall be maintained at an
internal temperature of 135o F or
higher.
• Use only hot-holding equipment that can
keep foods at 135o F or higher.
• Stir foods at regular intervals.
• Measure internal temperatures at least
every two hours.
• Discard hot foods after four hours if they
have not been held at or above 135o F.
Proper Cold Holding
Cold Foods shall be maintained
at an internal temperature of
41o F or less
•Use only cold-holding equipment that can
keep foods at 41o F or lower.
•Measure internal temperatures at least every
two hours.
•Protect food from contaminants with covers
or food shields.
Cooling Food
Improper cooling causes 63% of foodborne
illnesses
Acceptable method of cooling
food:
Cool hot cooked food from:
• 135oF to 70oF within two hours,
and then 41oF or lower in an
additional four hours for a total
cooling time of six hours.
Methods of cooling:
• Reduce the quantity of the food you are cooling.
• Use blast chillers before placing food into refrigerated
storage.
• Use ice-water baths.
• Add ice or cool water as an ingredient.
• Use a steam jacket kettle as a cooler.
• Stir foods to cool them faster and more evenly.
Proper Reheating
Product must be rapidly reheated (2 hours
or less) to an internal temperature of 165oF.
Includes all leftovers served hot.
Product that is held for service the next day.
Measure internal temperature of foods with a bimetallic or thermocouple stem thermometer.
Do not mix new product with leftover items.
No crock pots, bain-maries, or steam tables may be
used for reheating.
After reaching 165oF, product may be held at 135oF.
Avoid Cross-Contamination
Proper Refrigerator Storage
Cooking
Temp.
Ready to eat items
Fish
145oF
Beef Roasts
145oF
Ground beef/Pork
155oF
Poultry
165oF
The higher the cooking
temperature of the food, the lower
it should be stored on the shelves.
Store raw, meat, poultry, and fish separately from cooked and
ready-to-eat foods whenever possible to prevent crosscontamination. If not possible, always store prepared or readyto-eat foods above raw meat, poultry, and fish in refrigerators.
Avoid Cross-Contamination
Prepare raw meats, fish, poultry in separate
areas from produce or cooked and ready to eat
foods.
Assign specific equipment (cutting boards,
utensils, and containers) to each type of food
product.
Clean and sanitize all work surfaces,
equipment, and utensils after each use.
Make sure cloths or towels used for wiping
spills are not used for any other purpose.
Keep wiping cloths in sanitizer between use.
Make sure employees wash their hands
between tasks.
Proper Thawing Procedures
There are four acceptable ways to thaw food.
 In a refrigerator, at temperatures of 41oF or lower.
 Submerged under running potable water, at a
temperature of 70oF or lower.
 In a microwave oven, if the food will be cooked
immediately after thawing.
 As a part of a cooking
procedure, as long
as the product meets
the required
minimum internal
cooking
temperature.
Manual Cleaning and Sanitizing
Three-Compartment Sink for Manual
Washing, Rinsing, and Sanitizing
Step 1: Rinse, scrape, or soak all items before washing
Step 2: Wash items in the first sink in a detergent solution. Water
temperature should be at least 110oF. Use a brush, cloth or nylon scrubber.
Step 3: Immerse or spray-rinse items in second sink. Water temperature
should be at least 110oF. Remove all traces of detergent.
Step 4: Immerse items in third sink in hot water or a chemical-sanitizing
solution. If hot water immersion is used, the water temperature must be at
least 171oF. Items must be immersed for 30 seconds. If chemical sanitizing
is used, the sanitzer must be mixed at the proper concentration.
TOXIC ITEMS
• Toxic items are required to be
stored separately from food and
food contact surfaces.
• Toxic items, such as spray
bottles, are required to be
labeled with the common name
of the product.
NOROVIRUS
• 70% of all foodborne outbreaks are
caused by norovirus.
• Norovirus outbreaks are often
associated with ready-to-eat foods
(relish trays, wedding cakes, rolls,
nacho & cheese)
• No bare hand contact with ready-toeat foods. Hand washing alone may
not be an effective barrier to prevent
the spread of the norovirus.
Approved Source
• Food must come from approved
source. From another licensed
source.
• Meat & Poultry shall bear the
USDA/Iowa label of inspection.
• “Not for sale” farm raised meat,
eggs, and home canned goods (salsa,
vegetables, tomatoe juice, ect..) are
not allowed for use.
• All food must be prepared on site.
Items can not be cooked at home
then sold at establsihment
(temporary or year-round).
SPECIAL
REQUIREMENTS
for
HIGHLY
SUSCEPTIBLE
POPULATIONS
• Only pasteurized juice may be served.
• Pasteurized eggs or egg products shall be
substituted for raw eggs in the preparation of foods
such as Caesar salad, hollandaise sauce or Bernaise
sauce, mayonnaise, , meringue, eggnog, ice cream,
and egg-fortified beverages.
• Raw eggs may be used if they are combined
(scrambled, etc) immediately before cooking for
one consumers serving at a single meal and cooked
to a minimum temperature of 145oF. For at least 15
seconds.
• Raw eggs may be used if they are combined as an
ingredient immediately before baking and the eggs
are thoroughly cooked to a ready-to-eat form, such
as a cake, muffin, bread, etc.
The following foods
may not be served:
• Raw animal foods such as raw
fish, raw-marinated fish, raw
molluscan shellfish, and steak
tartare.
• A partially cooked animal food
such as lightly cooked fish, rare
meat, soft-cooked eggs that are
made from raw eggs, and
meringue.
• Raw seed sprouts.
Reserving of Foods
• Normally non-potentially
hazardous foods that are
dispensed so that it is protected
from contamination and the
container is closed between uses
such as a narrow neck bottle
containing catsup, steak sauce,
etc. and packaged nonpotentially hazardous foods
that are in the unopened original
package can be reserved.
The Previous Does not
Apply in a High-Risk
Population When:
• Any food served to patients or
clients who are under contact
precautions in medical isolation
or quarantine or protective
environment isolation may not
be re-served to others outside.
• Packages of food from any
patients, clients, or other
consumers should not be reserved to persons in protective
environment isolation