Transcript Univ. of Maryland interview - Alabama Department of Education

Serving It Safe
Jean Weese, Ph.D. R.D.
Extension Food Safety Specialist
Emily Campbell, Janice Hall, Susan Hill,
Bridgette Griffin, Janet Johnson, Angela
Treadaway, Kristin Woods
Regional Extension Agents
Alabama Cooperative Extension System
Introduce Yourself:
1. Name and Job Title
2. School and School District
3. What do you hope to learn during this
workshop?
To Ensure Food Safety…
Empower employees
Help them understand
Hold them responsible
Public Health Regulations
State and local public health department
codes are different than those presented.
We will attempt to present the regulations for
Alabama
NEW TEMPERATURE
DANGER ZONE
41° F - 135° F
Danger Zone in the 2005 Food Code
45° F to 140° F
Alabama Danger Zone
(Alabama will transition into the new Zone
but it will be over a 10 year period of time)
Serving It Safe
Chapter 1
Food Safety is Top Priority
Food Safety is a Top Priority
 Foodborne Illness in Alabama - 2003
788 cases Salmonellosis
320 cases Shigellosis
218 cases Giardiasis
186 cases Campylobacteriosis
57 cases Cryptosporidiosis
24 cases Hepatitis A
17 cases E. coli 0157:H7
13 cases Listeriosis
Activity 1
 Could this happen in our foodservice
operation?
 If
 If
“yes”, describe why
“no”, what food safety measures are in
place to prevent such a problem from
occurring
Foodborne Illness

“food poisoning”

carried by food or water

must be diagnosed by a laboratory
analysis that identifies the illness.
Foodborne Outbreak

happens when two or more people become
ill from eating a common food

confirmed when a laboratory analysis shows
the source to be a specific food
3 TYPES OF FOOD CONTAMINANTS
1. BIOLOGICAL
pathogens spread mostly by foodhandlers
unsanitary facilities and equipment
pests
Contaminants continued….
2. CHEMICAL - sanitizers, pesticides,
detergents, polishes, cleaning agents, caustic
chemicals
 Train employees
 Clear labels and stored away from food
 Measure correctly
 Use test kits to check concentration
 Wash hands afterwards
 Wash fresh fruits and vegetables
 Monitor pest control operators
Metal containers – use only NSF and UL labeled
Contaminants continued….
3. PHYSICAL – easily seen and often reported
 any foreign objects

dirt, hair, mail polish, insects, glass, staples, bone
 Scoop for ice
 Store toothpicks, etc. below food
 Shields on lights
 Clean can openers
 Remove staples, etc. in receiving area away from food
 Avoid temp equipment fixes that could fall off
 Use hair restraints
 No nail polish, jewelry
 No pencils behind ears
 Only approved food containers for storage
 Never re-use single use containers
What must be done to
keep food safe?
1. Where does hazard occur in your operation?
2. How can hazard contaminate food?
3. How do you prevent contamination?
Activity 2
 Where
are the
hazards
?
Think-Pair-Share
Food Safety is Top Priority
ACTION PLAN – HANDOUT
Serving It Safe
Chapter 2
Prevent Foodborne Illness—
Understanding Microorganisms
What happens in the body?
Harmful microorganisms ingested
Period of time
Symptoms
Laboratory test necessary
Contamination Occurs
 Receiving
 Preparation and serving
 Cross-contamination
 Employee to food contact
 Unsanitary facilities and equipment
 Disease-spreading pests
MAIN CAUSES OF
FOODBORNE ILLINESS
 Poor personal hygiene
 Time/temperature abuse
 Cross-contamination
Practice Good Personal
Hygiene
 Clean body
 Clean clothing
 Clean hands
 Proper glove use
 Establish good personal hygiene
procedures
Control Time & Temperature
 Temperature danger zone: 45° - 140°F
 Not to exceed 4 hours, except cool-down
 Document temperatures & time
 Includes receiving, storage, preparation,
holding, serving, cooling, and reheating
 Pass food through danger zone quickly
Control Time & Temperature
Chilling Food
Alabama Code
140° to 70° within 2 hours
70° to 45° within 4 hours
Use the Tools!
 Food thermometers
 Only way to judge internal temperature
 Common types


Bi-metallic stemmed thermometer
Digital thermometer
 Easily accessible for employees
DETERMINE TEMP WHEN FOOD IS:
 Received
 In Hot-holding Cabinets
 Being Cooked
 On Service Line
 Cooled for Later Cold Storage
 Leftover
 Reheated
Use Thermometers Correctly!
•Clean and sanitize after every use.
•Insert into center, thickest part; to
cover sensor
•Wait till rests; 15 seconds
•Take three measurements
Calibrate Routinely
Calibration of Thermometer
Two Methods:
 Ice-Point Method
 Boiling-Point Method
Hands-On Activity
 Calibrate a Food Thermometer
Using the Ice-Point Method
Use the Tools!
How
to use a food thermometer
How to Use a Thermometer
 Clean and sanitize between uses
 Calibrate them regularly
 Insert thermometer stem or probe into
thickest part of product
 Wait steady reading before recording
temperature
 Never use mercury or spirit-filled glass
thermometers to check food temperature
Cross - Contamination
Hand
to food
Food
to food
Equipment
to food
Prevent Hand-to-Food
Cross-contamination
 Wash hands correctly and often
 Cover cuts, sores, wounds
 Avoid nail polish and artificial nails
 Avoid jewelry
 Use single-use gloves correctly
WASH HANDS BEFORE…..
Beginning food preparation
Putting on disposable gloves
Serving customers
WASH HANDS AFTER…..
 Upon arriving at work and after breaks
 Leaving restroom & again at kitchen
 Eating, drinking, smoking, chewing
 Using phone or handkerchief
 Handling inventory or raw food
 Touching or scratching body
 Coughing or Sneezing
AND ALSO AFTER…..
 Clearing or cleaning tables
 Cleaning dirty plates and utensils
 Handling garbage
 Handling money
 Touching dirty aprons or surfaces
 Using cleaning utensils
Gloves
Are for single-use only
Must never replace hand washing
Should be right for the task
Must be safe, durable, and clean
Must fit properly – buy variety
MUST BE USED PROPERLY
4-10
Change your gloves…..
As soon as soiled or torn
Before beginning a different task
After handling raw meat
Before handling cooked or ready-to-eat
Prevent Hand-to-Food
Cross-contamination
How to Wash Hands Correctly
Prevent Food-to-Food
Cross-contamination
 Store raw foods below cooked foods.
 Do not mix leftover food with fresh food.
 Wash all fresh produce in cold running
water.
 Do not prepare raw meat and raw fruits or
vegetables on the same surface.
Cross Contamination:
Equipment Issues
Assign specific equipment to
specific types of food.
5-3
Prevent Equipment-toFood Cross-contamination
 Properly clean and sanitize
equipment before use and before
being used to prepare another
food
Prevent Equipment-to-Food
Cross-contamination
 Designate Separate Work Areas
 Change to clean utensils when replenishing
steam table.
 Clean & Sanitize after each use



Equipment
Work Surfaces
Utensils
 Use Specific Containers with Clear Labels

Never Re-use single-use containers or wraps
Prevent Equipment-to-Food
Cross-contamination
 Sanitize wiping cloths
 Rinse & Store in clean sanitizing
solution after each use
 Check concentration frequently
Preventing Foodborne Illness
 Practice good personal hygiene
 Control time and temperature
 Prevent cross-contamination
Responsibilities of
Foodservice Manager
 Knowing and implementing regulations
 Solving problems of noncompliance
 Maintaining current knowledge
 Training employees
 Holding employees responsible
Responsibilities of
Foodservice Employees
 Learning about food safety
 Following food safety requirements and
guidelines
What To Do?
 How should the foodservice manager
respond if symptoms of foodborne illness
are reported to the foodservice?
Proper Managerial Response









Keep cool and calm!
Seek guidance
Stop serving any suspect food
Keep samples
Report to & cooperate with health officials
Report all gathered information
Only health professionals to give advice
Direct media to school district reps
Only designated personnel notifies parents
Proper Managerial Response
 Gather information from your own
kitchen
 Determine handling before and during
prep


Interview employees
Have documentation available
 Keep names and phone numbers of
officials to be contacted.
Small Group Activity
Case
Study: Field Trip Frenzy
Time to Think
How safe is your kitchen?
Think-Pair-Share
Prevent Foodborne IllnessUnderstanding Microorganisms
ACTION PLAN – HANDOUT
Serving It Safe
Chapter 3
Basic Facts about Microorganisms
Common Causes of
Foodborne Illness
 Bacteria
 Viruses
 Fungi – molds & yeasts
 Parasites
3 ways bacteria can cause
foodborne illness
 Single cell that can grow and
reproduce
 Produce toxins
 Produce spores
Bacteria Characteristics
 Describe the bacteria
 Symptoms of foodborne illness
 Foods involved in outbreaks
 Prevention strategies
Viruses that cause foodborne
illness
 Norwalk & Norwalk-like viral agents
 Hepatitis
Fungi that cause foodborne
illness
 Molds
Toxins can be dangerous
Discard molded food
 Yeasts
Discard any food with unnatural
color or smell
Parasites that cause
foodborne illness
 Cyclosporiasis
 Giardiasis
 Trichinosis
How do microorganisms
grow?
 Why are bacteria considered Vegetative?
 What is a Spore?
How do microorganisms
grow?
Stages of growth:
Lag phase
Log phase
Stationary phase
Death phase
Controlling growth of
microorganisms
F
A
T
T
O
M
Food
Acidity
Temperature
Time
Oxygen
Moisture
F- Food
 How food contributes to growth of
bacteria:
Definition of PHF
Potentially Hazardous Foods
Included on Menus
 Animal products
 Vegetables and plant products
 Shelf-stable foods, once opened
 Raw fruits and vegetables
 Raw seed sprouts and garlic-in-oil
mixtures
Controlling the growth of
bacteria in Food:
 Reputable supplier
 Avoid cross-contamination
 Safe internal temperature and test with
food thermometer
A- Acidity
 pH range of 4.6 to 7.5
 Control of acidity to control growth of
bacteria
T- Temperature
 Temperature Danger Zone - 45°F to
140°F
 Some bacteria can survive between 32°F
and 45°F
Controlling temperature:
 Control temperature of food during
storage, preparation, holding, cooling,
reheating, and service
 Use food and equipment thermometers
 Dry Store at 50-70°
Temperature control
continued...
 Cook to required internal temperature
 Keep foods out of danger zone
T- Time
 Microorganisms
need time to grow
 One bacterium = one
million in four hours
Controlling Time to control
bacterial growth:
 Store foods quickly, especially in
refrigerator and freezer (PHF)
 Prepare foods as close to service time as
possible
 Check temperatures over time
 Cook foods to safe internal temperatures
for proper time
Time control continued…
 140 to 70 in 2 hours; 70 to 45 in 4 hours
 Mark date and time for all refrigerator &
freezer foods
 Reheat leftovers to 165°F for 15 seconds
O- Oxygen
 Aerobic
 Anaerobic
 Controlling oxygen
M- Moisture
 Bacteria need water for growth
 Aw
 Low moisture foods resistant to bacteria
 Controlling Moisture to control growth of
bacteria
Small Group Activity
Case Study – Food Mystery
Think-Pair-Share
Basic Facts about Microorganisms
ACTION PLAN – page 83
Serving It Safe
Chapter 4
A Clean and Sanitary Foodservice
Personal Hygiene
 Personal hygiene & work attire are
important
 Establish guidelines for good
personal hygiene
 Proper hand washing
Dress for Food Safety
Success
•
•
•
•
•
Clean, appropriate uniform
Clean apron
Avoid jewelry
Wear hair restraint
Wear safe shoes
Common Sense - or maybe not!
 Know when & how to wash hands
 Taste food the correct way
 Never taste food containing raw
ingredients of animal origin
 Follow rules for eating, smoking, etc
 Report illnesses to manager
 Never wear apron to the restroom
Food-safe Facility
• Clean floors, walls, & ceilings
 Clean & sanitary serving areas
 Good ventilation
 Clean employee restrooms
 Clean & neat trash collection areas
 Effective pest control program
Pest Control Guidelines
Keep them out! – deny food water and shelter

ongoing pest control program – licensed operator

fill openings around pipes, fittings

screens, in good repair

self-closing doors, air doors

tight-fitting lids on labeled containers

store food off floor 6”

inspect foods and destroy infested

clean grease traps
Cockroaches
 Any place that is dark, warm, moist and
hard to clean
 Holes, boxes, seams of bags folds of
paper
 Seeing one in day is sign of serious
infestation
 Strong oily odor
 Feces like pepper grains
 Dark capsule-shaped egg cases
Flies
 Enter through tiny holes size of
pinhead
 Contaminate with mouth, hair, feces,
feet
 Lay eggs in warm decaying material,
away from sun
Rodents
 Signs:





Droppings
Gnawing
Tracks in dust
Nesting materials
Holes in baseboards and walls
Activity
 Food-Safe Facility Checklist
Definitions
 Clean – no visible food particles
 Sanitary – number of microorganisms
has been reduced to a level that is not
harmful
Sanitizing Methods
Heat
Chemical
Heat Sanitizing
 Manually
 Dishwashing Machine
Chemical Sanitizing
 Chlorine
 Iodine
 Quaternary Ammonium
Compounds (Quats)
Chemical Sanitizing –
Three-Compartment Sink
 Step 1: Clean & sanitize sinks
 Step 2: Scape and pre-soak
Wash in 1st sink, 110°
Rinse in 2nd sink, 110°
Sanitize in 3rd sink, 171°
 Step 3: Air dry
 Step 4: Store
Heat Sanitizing- Dishwashing
Machine
 Wash at 150°
 Rinse at 180°
Large Equipment




Step 1: Unplug (electricity and accidental start)
Step 2: Remove loose food particles
Step 3: Wash, rinse, sanitize removable parts
Step 4: Wash, rinse, sanitize
non-immersible parts
 Step 5: Clean non-food contact surfaces
 Step 6: Re-sanitize external food-contact surfaces
Who is responsible for food
safety?
 Manager
 Employees
Think-Pair-Share
A Clean and Sanitary Foodservice
ACTION PLAN – page 92
Serving It Safe
Chapter 5
A Process for Preventing
Foodborne Illness
Foodservice Process
1.
2.
3.
4.
Purchasing
Receiving
Storing
Preparing
5. Cooking
6. Holding and
Serving
7. Cooling
8. Reheating
Purchasing-Vendor
 Federal and State health standards

Clean delivery trucks with adequate
refrigeration and freezer units, correct
temperatures, separate raw and fresh foods
 Standardized food sanitation

written policy and procedures
 Train employees in sanitation
Purchasing-Purchaser
 Work with vendor
 Food delivery schedule
 Vendor standardized procedures in print
 Purchase specification
 Vendor sanitation report
Food Safety Guidelines for
Receiving
 Train employees for receiving duties
 Organize space, equipment and lighting
for receiving efficiency
 Inspect delivery trucks
 Inspect food immediately
RECEIVING
 Packaged – insert
between two packages
 Milk – open a carton and
insert two inches in
 Frozen – insert between
two packages
Receiving
Receiving Decisions Activity
Safe Food Storage
 Dry storage-long holding for less perishable items
 Refrigerator-short-term for perishable items
 Deep-chilling unit-spec. foods for short time
 Freezer-long term food storage
Small Group Activity
1. Share information most applicable to
your operation
2. Give at least 1 example of how you can
use these guidelines in your operation
3. Share information about your school’s
food storage
Preparing Foods Safely
 Thaw foods safely
 4 safe methods to thaw frozen foods
Preparing Foods Safely
Freezing does not kill bacteria.
Thawing – 4 Safe Methods
1. In refrigerator at 41°F
2. Under flowing water 70°F
3. In microwave – cook immediately
Not for schools
4. As part of cooking process
Preparing Foods Safely
 Complete pre-preparation safely
 Follow food safety guidelines for prepreparation
Preparing Foods Safely
•Pre preparation:

Assemble recipe ingredients

Weigh or measure ingredients

Assemble small equipment & utensils
Cautions: Prep is usually done at room temp
Commonly a point of cross contamination
Guidelines for Preparation continued….
•Wash hands first
•Prepare no further in advance than
necessary
•Small batches; refrigerate immediately

at or below 41°F
•Wash fresh fruits and vegetables regardless
of how it will be served
•Use scrub brush on thick skinned produce
Guidelines for Preparation continued…..
 Avoid cross-contamination
 Wash hands correctly first
 Raw separate from Ready-to-Serve
 Wash, rinse, sanitize cutting boards,
utensils, equipment, all food contact
surfaces after each contact with a food.
Wash hands again.
 Batter, breading, marinades for one
recipe only. Use as recipe states.
Guidelines for Preparation continued…..
 Report cans of bad food to manager,
purchaser, and vendor
 Keep can, lid and box with important
tracking numbers
 Mark can as “Do Not use”
 Afterwards, discard according to state
and district procedures
 Be especially careful with PHF
Preparing Foods Safely
 Follow food safety guidelines for panned
foods to be cooked later
 Follow food safety guidelines for cold
foods that will not be cooked
Guidelines for Panned Foods
to be Cooked Later
 Wash hands, use gloves properly
 20 minute limit for preparation,
then chill to hold
 Avoid cross-contamination
 Cover during storage
 Document internal temp during
holding
Guidelines for Cold Foods Not to be Cooked
 Wash hands, use gloves
 Chill safely prepared ingredients before combining
in recipe
 Small batches; cold store immediately
 Prepare no further in advance than necessary
 Hold below 41°F; and document
 Avoid cross-contamination
 Wash, rinse, sanitize cutting boards, utensils,
equipment, all food contact surfaces after each
contact with a food. Wash hands again.
Cooking Foods Safely
• Follow food safety guidelines for cooking
foods
• Cook to minimum safe internal
temperatures
Guidelines for Cooking Foods Safely
•Follow manufacturer’s directions and follow
recipes
•Stir frequently to ensure even heat
•Avoid overloading fryers
•Regulate portion size and thickness for
cooking together and uniformly
•Never interrupt cooking
Guidelines for Cooking Foods Safely
Continued…
 Use food thermometer

on equipment and food thermometers
• Check in several places, thickest parts
• Don’t touch pan or bone with thermometer
• Use serving utensil or single use gloves
• Taste food correctly
• Reach safe internal temperatures
• Poultry and casseroles – 165°F
• Ground Meats – 155°F
• Fish – 145°F
Holding and Serving Food
Safely
 Follow food safety guidelines for
Holding and Serving
 Follow food safety guidelines for
Employees on the Service Line
 Follow food safety guidelines for
Sanitary Self-service
Guidelines for Holding and Serving
Foods Safely
 Use hot-holding equipment for service, not
reheating
 Use refrigeration or ice surrounding items
 Stir at intervals
 Check temps every 30 minutes; sanitize
thermometers
 Document temperatures while in TDZ
 Cover hot holding equipment; retain heat
 Monitor temp of hot-holding equipment
 Don’t refresh pans, change pans
Guidelines for Employees on
Service Line
 Use good personal hygiene
 Wash hands and arms correctly
 Use cleaned, sanitized long-handled ladles
and spoons
 Don’t touch parts of plates, food trays,
flatware that will touch food or mouths
 Single-use gloves, tongs to serve by hand
 Clean and sanitize equipment after each use
 Use lids and sneeze guards
 Always wash hands between tasks
 Always clean and sanitize prep areas and
equipment between tasks
 Discard garnishes from service line
Guidelines for Safe SelfService
 Monitor customers in self-service
 Post signs of advice for customers
 Remove contaminated foods
 Use packaged foods to avoid
contamination
 Monitor and document internal temps
of self service foods every 30 minutes
Cooling Food Safely
 Follow steps for safe cooling
 Chill hot food to 70° within 2 hours
and then to 45° in an additional 4
hours
 Store cooked foods above raw foods
in the refrigerator/freezer
Guidelines for Cooling Foods Safely
 Avoid cross-contamination: cover
loosely
 Reduce food mass
 Use shallow, pre-chilled pans less
than 4 inches deep
 Stainless steel better chills faster
than plastic
Guidelines for Cooling Foods Safely
 Continued…..








Use ice-water bath
Use quick-chill unit
Pre-chill in freezer before refrigeration, stir
Provide air flow around foods; no stacking
NEVER cool food at room temperature
Stir frequently; cold paddles, washed and
sanitized
Measure and document temps during
cooling
Cover and label cooled foods with name,
date, time of preparation
Cooling Properly
 From 140°F down to 70°F in 2
hours
 From 70°F to 45°F in additional 4
hours
 Foods not reaching 70°F within 2
hours must be reheated
immediately to 165°F for 15 secs.
Reheating Foods Safely
 Follow guidelines for reheating food
 Take foods through the temperature
danger zone quickly
Guidelines for Reheating Foods Safely
 Pass through TDZ quickly
 Reheat previously cooked food to 165°F, 15
sec. internal temp
 Heat to 165°F, 15 sec., when adding precooked
food to recipe
 Heat sauce, soup, gravy to 165°F15 sec.
 Never reheat in hot-holding equipment
 Never mix leftovers with fresh batches
 Food held at 41°F or less may be held 7 days
 Assure refrigeration can hold leftovers at 41°F
or below
Think-Pair-Share
A Process for Preventing
Foodborne Illness
ACTION PLAN – HANDOUT
Serving It Safe
Chapter 6
Introduction to Hazard
Analysis and Critical Control
Point (HACCP)
Introduction to HACCP
 A preventative process, food safety
system
 To reduce risk of foodborne illness
 By proper food handling
 Through Monitoring procedures
 and Recordkeeping
 Focus is on food
Five Risk Factors
 Foods from unsafe sources
 Poor personal hygiene
 Inadequate cooking
 Improper holding temperatures
 Contaminated equipment
HACCP helps. . .
 Identify hazardous foods and
procedures
 Develop procedures to control
 Monitor use of procedures
 Verify that system is working
Basic Food Safety Procedures
 Personal hygiene
 Facility design—clean and sanitary
 Vendors
 Food specifications
 Routine cleaning and sanitation
 Equipment maintenance
Seven Principles of HACCP
1.
2.
3.
4.
5.
6.
7.
Identify hazards
Identify Critical Control Points (CCP)
Establish critical limits (CL)
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record keeping procedures
HACCP: Prevent
foodborne illness
 Identify hazardous foods and procedures
 Develop procedures to reduce risk
 Monitor use of procedures
 Verify that food is safe to eat
1. Identify Hazards
 Track each food
 Review menus
 Group foods
 Potentially hazardous food
 Evaluate
 Rank
2. Identify Critical Control
Points
 CCPs
 Hazard can be controlled
 Hazard can be prevented
 Loss of control
 Unacceptable health risk
3. Establish Critical Limits
 CL
 Standards



Observable
Measurable
Usually temperature
and time




pH
Humidity
Salt concentration
Available chlorine
4. Establish monitoring
procedures
 Use CL
 Monitor Potentially Hazardous Food
 Identify deficiency outside CL
 Train on how to monitor
5. Establish Corrective Action
 CCP does not meet CL
 Need for corrective action
 Examples
6. Establish Verification
 How often are corrective actions
needed?
 What tests can be done?
 Use routine inspection from public
health.
7. Establish Record Keeping
 System to document HACCP process
and monitor results
 Records help continue to improve
procedures and HACCP
Seven Principles of HACCP
1.
2.
3.
4.
5.
6.
7.
Identify hazards
Identify Critical Control Points (CCP)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record keeping procedures
Questions
?
Thank You!
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