Transcript ch02

Chapter 2
Sanitation and Safety
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Sanitation and Safety
Professionalism
An attitude that reflects pride in the quality of your
work. One of the most important ways of
demonstrating professional pride is in the area
of sanitation and safety.
• Pride in quality is reflected in your appearance and
work habits.
• Poor hygiene, poor grooming and personal care, and
sloppy work habits are unacceptable.
2
Sanitation and Safety
Poor sanitation and safety can cost a lot of money.
• Poor food-handling procedures and unclean kitchens
cause illness, unhappy customers and even fines,
summons, and lawsuits.
• Food spoilage raises food costs.
• Poor kitchen safety results in injuries, medical bills, and
lost workdays.
• Poor sanitation and safety habits show lack of respect
for your customers, for your fellow workers, and for
yourself.
3
Sanitation and Safety
The rules presented in this chapter are basic
guidelines.
• Local health departments have more detailed
regulations.
• All food-service operators are responsible for knowing
the health department regulations in their own city and
state.
4
Food Hazards
Contamination
• Most food-borne illness is the result of eating
food that has been contaminated.
• Contaminated means the food contains harmful
substances not originally present in it.
• Contaminated food is food that is not pure.
5
Food Hazards
Any substance in food that can cause illness or
injury is called a hazard.
• Four types of food hazards:
1. Biological hazards
2. Chemical hazards
3. Physical hazards
4. Allergens
6
Food Hazards
Any substance in food that can cause illness or
injury is called a hazard.
• Some illnesses are caused by substances that occur
naturally in foods, such as:
• Plant toxins (or “poison”), such as the chemicals in poisonous
mushrooms.
• Natural food components to which some people are allergic.
7
Challenges to Food Safety
•A foodborne illness is a disease
transmitted to people through food.
•An illness is considered an outbreak
when:
– Two or more people have the same
symptoms after eating the same food
– An investigation is conducted by state
and local regulatory authorities
– The outbreak is confirmed by laboratory
analysis
1-2
Populations at High Risk for Foodborne Illnesses
These people have a higher
risk of getting a foodborne
illness:
 Elderly people
 Preschool-age children
 People with compromised
immune systems
1-10
How Food Becomes Unsafe
•Five risk factors for foodborne
illness:
1. Purchasing food from unsafe
sources
2. Failing to cook food correctly
3. Holding food at incorrect
temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
1-4
Keeping Food Safe
Focus on these measures:
1-11

Controlling time and temperature

Preventing cross-contamination

Practicing personal hygiene

Purchasing from approved, reputable suppliers

Cleaning and sanitizing
How Food Becomes Unsafe
1-5
Time-temperature abuse
Cross-contamination
Poor personal hygiene
Poor cleaning and sanitizing
Keeping Food Safe
Training and monitoring:
 Train staff to follow food safety
procedures
 Provide initial and ongoing
training
 Provide all staff with general food
safety knowledge
 Provide job specific food safety
training
 Retrain staff regularly
 Monitor staff to make sure they
are following procedures
1-12
 Document training
Keeping Food Safe
Government agencies:
 The Food and Drug Administration
(FDA)
 U.S. Department of Agriculture
(USDA)
 Centers for Disease Control and
Prevention (CDC)
 U.S. Public Health Service (PHS)
 State and local regulatory authorities
1-13
How Contamination Happens
•Contaminants come from a variety of places:
– Animals we use for food
– Air, contaminated water, and dirt
– People
• Deliberately
• Accidentally
2-2
Food Hazards
Potentially Hazardous Foods (TCS Foods)
Foods that provide a good environment for the
growth of disease-causing microorganisms
• These foods are also called TCS foods—the abbreviation
stands for Time/Temperature Control for Safety.
16
Food Hazards
Potentially Hazardous Foods (TCS Foods)
All of these foods, plus any foods prepared with any
of them, are potentially hazardous:
1. Any food derived from animals, or any food containing
animal products (i.e., meat, poultry, fish, shellfish, eggs,
and dairy products).
2. Any food derived from plants that has been cooked,
partially cooked, or otherwise heat-treated.
•
This category includes not only cooked vegetables, but also
such items as cooked pasta, cooked rice, and tofu.
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Food Hazards
Potentially Hazardous Foods (TCS Foods)
All of these foods, plus any foods prepared with any
of them, are potentially hazardous (cont’d):
3. Raw seed sprouts.
4. Sliced melons: the edible flesh can be contaminated by
organisms on the rind’s exterior, which was once in
contact with soil.
5. Cut tomatoes: the same reason as sliced melons.
6. Garlic and oil mixtures: the oil seals the garlic from the
air, fostering the growth of anaerobic bacteria.
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Food Most Likely to Become Unsafe
•TCS food:
1-7
Food Most Likely to Become Unsafe
•TCS food:
1-8
Keeping Food Safe
Focus on these measures:
1-11

Controlling time and temperature

Preventing cross-contamination

Practicing personal hygiene

Purchasing from approved, reputable suppliers

Cleaning and sanitizing
Biological Contamination
Common symptoms of foodborne illness:

Diarrhea

Vomiting

Fever

Nausea

Abdominal cramps

Jaundice (yellowing of skin and eyes)
Onset times:
2-4

Depend on the type of foodborne illness

Can range from 30 minutes to six weeks
How Contamination Happens
•People can contaminate food
when:
– They do not wash their hands after
using
the restroom
– They are in contact with a person
who is sick
– They sneeze or vomit onto food or
food-contact surfaces
2-3
– They touch dirty food-contact
surfaces and equipment and then
touch food
Food Hazards
Pathogens
• Microorganism: a tiny, usually single-celled organism
that can be seen only through a microscope.
• Pathogen: A microorganism that can cause disease.
Four kinds of microorganisms can contaminate
food and cause illness:
1. Bacteria
2. Viruses
3. Fungi
4. Parasites
24
Food Hazards
Bacteria
Bacteria are in the air, in the water, in the ground, on our
food, on our skin, and inside our bodies.
• As food workers, we are interested in a way of classifying bacteria
that is practical to our work:
1. Harmless bacteria
• Neither helpful nor harmful to us
2. Beneficial bacteria
• Bacteria that are helpful to us
3. Undesirable bacteria
• Bacteria that are responsible for food spoilage
4. Disease-causing bacteria, or pathogens
• Bacteria that cause most food-borne illness
25
Major Bacteria That Cause Foodborne Illness
•The FDA has identified three types of bacteria that
cause severe illness and are highly contagious:
– Salmonella Typhi
– Shigella spp.
– Enterohemorrhagic and shiga toxin-producing Escherichia
coli
2-5
Food Hazards
Bacterial Pathogens
Pathogens do not necessarily leave detectable odors or
tastes in food.
• Contaminated food cannot be detected by smell, taste, or look alone.
• Each kind of bacterial pathogen causes disease in one of three ways:
1. Intoxications: caused by poisons (toxins) the bacteria produce while
they are growing in the food.
2. Infections: caused by bacteria (or other organisms) that get into the
intestinal system and attack the body.
3. Toxin-mediated infections: caused by poisons the bacteria produce
as they grow and multiply in the body.
•
Most food-borne diseases are toxin-mediated infections.
.27
Food Hazards
Bacterial Growth
Conditions for Growth:
1. Food: foods with sufficient amounts of proteins are best for bacterial
growth.
2. Acidity or alkalinity: bacteria like neutral environments, neither too
acidic nor too alkaline.
3. Temperature: 41°F and 135°F (5°C and 57°C) promote the growth of
disease-causing bacteria (also known as the Temperature Danger
Zone).
4. Time: lag phase (time required for bacteria to adjust to new
environment).
5. Oxygen: aerobic (bacteria that require oxygen to grow) and
anaerobic (bacteria that can grow only if there is no air present).
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6. Moisture: bacteria require water to absorb food.
High-acid Foods
Low-acid foods
3.7 and lower
3.7 to 4.5
4.6 to 5.3
5.4 and higher
•sauerkraut
•pickles
•berries
•citrus fruits
•rhubarb
•tomatoes
•pears
•figs
•pineapple
•meat/veggie
mixtures
•spaghetti
•soups
•asparagus
•beets
•pumpkin
•spinach
•green beans
•meats
•seafoods
•milk
•corn
•lima beans
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Effects of Temperature on Bacteria
Commercial canning temperatures (can only be obtained
under pressure)
250°F
Food products essentially sterile. C. botulinum spores destroyed. S. aureus toxin not
inactivated at these temperatures.
240°F
Water boils at sea level
212°F
Spores of C. botulinum and C. perfringens can survive for hours. Toxin of C. botulinum
inactivated.
165°F
Most bacteria die; some spore-forming bacteria survive.
140°F
No bacteria growth; some survive.
Danger zone
139°F
Hottest temperature hands can endure
125°F
Some bacterial growth; many survive.
Body temperature
98.6°F
Greatest bacterial growth and toxin production by some.
Room temperature
70°F
Rapid bacterial growth and toxin production by some.
Keep food safe: 140°F or above OR 45°F or below
46°F
Water freezes
45°F
Some bacterial growth.
32°F
No bacterial growth; many survive.
0°F
Slow death for many bacteria; some survive.
30
Water activity values of selected foods
Food
Water activity
Fresh meat and fish
.99
Liverwurst
.96
Cheese spread
.95
Bread
.95
Red bean paste
.93
Caviar
.92
Aged cheddar
.85
Fudge sauce
.83
Salami
.82
Soy sauce
.8
Jams and jellies
.8
Peanut butter
.7
Dried fruit
.6
Cookies
.3
Instant coffee
.2
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Major Bacteria That Cause Foodborne Illness
Bacteria:
Salmonella Typhi (SAL-me-NEL-uh
TI-fee)
Source: People
Food Linked with the Bacteria
Prevention Measures
• Ready-to-eat food
• Beverages
• Exclude food handlers diagnosed with
an illness caused by Salmonella Typhi
from
the operation
• Wash hands
• Cook food to minimum internal
temperatures
2-6
Major Bacteria That Cause Foodborne Illness
Bacteria:
Salmonella Typhi (SAL-me-NEL-uh
TI-fee)
Source: People
Food Linked with the Bacteria
Prevention Measures
• Ready-to-eat food
• Beverages
• Exclude food handlers diagnosed with
an illness caused by Salmonella Typhi
from
the operation
• Wash hands
• Cook food to minimum internal
temperatures
2-6
Major Bacteria That Cause Foodborne Illness
Bacteria:
Shigella spp. (shi-GEL-uh)
Source: Human feces
Food Linked with the Bacteria
Prevention Measures
• Food easily contaminated by hands,
such as salads containing TCS food
(potato, tuna, shrimp, macaroni,
chicken)
• Exclude food handlers diagnosed with
an illness caused by Shigella spp. from
the operation
• Exclude food handlers who have
diarrhea from the operation
• Food that has made contact with
contaminated water, such as produce
• Wash hands
• Control flies inside and outside
the operation
2-7
Major Bacteria That Cause Foodborne Illness
Bacteria:
Enterohemorrhagic and shiga toxinproducing
Escherichia coli (ess-chur-EE-kee-UH-KOLI)
Source: Intestines of cattle; infected people
Food Linked with the Bacteria
Prevention Measures
• Ground beef (raw and undercooked)
• Contaminated produce
• Exclude food handlers who have
diarrhea or have been diagnosed with
a disease from the bacteria
• Cook food, especially ground beef, to
minimum internal temperatures
• Purchase produce from approved,
reputable suppliers
• Prevent cross-contamination between
raw meat and ready-to-eat food
2-8
Temperature Danger Zone
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Food Hazards
Locomotion of Bacteria
Foods can become contaminated by any of the
following means:
• Hands
• Air
• Coughs and sneezes
• Water
• Other foods
• Equipment and utensils
• Rats, mice, and insects
37
Food Hazards
Protecting Against Bacteria
1. Keep bacteria from spreading
2. Stop bacteria from growing
3. Kill bacteria
38
Food Hazards
Viruses
• Smaller than bacteria.
• Cannot reproduce or multiply unless they are inside a living cell.
• Can be carried on almost any surface and can survive for days or
even months.
• Inactive or dormant until they enter a living cell.
• Use living cells to make more viruses and release them into the
organism.
• New viruses can then enter new cells and continue to multiply.
• Food-borne viral diseases are usually caused by contamination from
people, food contact surfaces, or, in the case of seafood,
contaminated water.
39
Major Viruses that Cause Foodborne Illnesses
The FDA has identified two viruses that are
highly contagious
and can cause severe illness:
 Hepatitis A
 Norovirus
Food handlers diagnosed with an illness from hepatitis
A or Norovirus must not work in an operation while
they are sick.
2-9
Major Viruses That Cause Foodborne Illness
Virus: Hepatitis A (HEP-a-TI-tiss)
Source: Human feces
Food Linked with the Virus
Prevention Measures
• Ready-to-eat food
• Shellfish from contaminated
water
• Exclude staff who have been diagnosed with
hepatitis A from the operation
• Exclude staff who have jaundice from the
operation
• Wash hands
• Avoid bare-hand contact with ready-to-eat food
• Purchase shellfish from approved, reputable
suppliers
2-10
Major Viruses That Cause Foodborne Illness
Virus: Norovirus (NOR-o-VI-rus)
Source: Human feces
Food Linked with the Virus
Prevention Measures
• Ready-to-eat food
• Shellfish from contaminated
water
• Exclude staff who have been diagnosed with
Norovirus from the operation
• Exclude staff who have diarrhea and vomiting
from the operation
• Wash hands
• Avoid bare-hand contact with ready-to-eat food
• Purchase shellfish from approved, reputable
suppliers
2-11
Food Hazards
Parasites
• Organisms that can survive only by living on or inside another
organism.
• The organism a parasite lives in and takes nourishment from is called
the host.
• May pass from one host organism to another and complete a different
stage of their life cycle in each organism.
• Human parasites are generally transmitted to them from animal hosts.
• Human parasites are usually very small, and although they may be
microscopic, they are larger than bacteria.
• Can usually be killed by proper cooking or by freezing.
43
Food Hazards
Fungi
• Molds are examples of fungi.
• Organisms associated primarily with food spoilage rather than foodborne disease.
• Most molds, even those that cause spoilage, are not dangerous to
most human beings.
• Some fungi are beneficial.
• Some molds, however, produce toxins that can cause allergic
reactions and severe disease.
• Certain molds produce a toxin called aflatoxin in such foods as
peanuts and other nuts, corn, cottonseed and milk. This toxin can
cause serious liver disease in some people.
44
Food Hazards
Other Biological Hazards
Plant Toxins
• Some plants are naturally poisonous to human beings.
• The only way to avoid plant toxins is to avoid the plants in which they
occur, as well as products made with those plants.
• Can be transferred in milk from cows that have eaten the plant (such
as jimsonweed and snakeroot) or in honey from bees that have
gathered nectar from the plants (such as mountain laurel).
• Best-known plant toxins are those found in certain wild mushrooms.
• Other toxic plants to avoid are rhubarb leaves, water hemlock, apricot
kernels and nightshade.
45
Food Hazards
Other Biological Hazards
Seafood Toxins
• Some toxins occur in fish or shellfish that have eaten a kind of algae
that contains the toxins.
• Not destroyed by cooking.
• The only method of protection against them is to purchase fish and
shellfish from approved suppliers who can certify the seafood comes
from safe water.
• The fish toxin present in puffer fish attacks the nervous system and
can be fatal.
• Other species of fish, such as moray eels, contain natural toxins and
should be avoided.
46
Biological Toxins
Origin:

Naturally occur in certain plants,
mushrooms, and seafood
Seafood toxins:


2-12
Produced by pathogens found on certain
fish
o
Tuna, bonito, mahimahi
o
Histamine produced when fish is timetemperature abused
Occur in certain fish that eat smaller fish
that have consumed the toxin
o
Barracuda, snapper, grouper, amberjack
o
Ciguatera toxin is an example
Biological Toxins
Illness:

Symptoms and onset times vary with
illness

People will experience illness within
minutes
General symptoms:
2-13

Diarrhea or vomiting

Neurological symptoms
o
Tingling in extremities
o
Reversal of hot and cold sensations

Flushing of the face and/or hives

Difficulty breathing

Heart palpitations
Food Hazards
Chemical and Physical Hazards
• Some kinds of chemical poisoning are caused by
the use of defective, improper equipment, or
equipment that has been handled improperly.
• The toxins in the following slide create symptoms
that show themselves very quickly, usually within
30 minutes of eating poisoned food.
• Exception: lead; symptoms of lead poisoning can take
years to appear.
49
Food Hazards
Chemical and Physical Hazards
To prevent the following diseases, do not use the materials
that cause them:
1. Antimony: caused by storing or cooking acid foods in chipped gray
enamelware
2. Cadmium: caused by cadmium-plated ice cube trays or containers
3. Cyanide: caused by silver polish containing cyanide
4. Lead: caused by lead water pipes, solder containing lead, or utensils
containing lead
5. Copper: caused by unclean or corroded copper utensils, acid foods
cooked in unlined copper utensils, or carbonated beverages in
contact with copper tubing
6. Zinc: caused by cooking foods in zinc-plated (galvanized) utensils
50
Food Hazards
Chemical and Physical Hazards
Physical contamination: contamination of food with objects
that may not be toxic but may cause injury or discomfort
• Examples include:
• Pieces of glass from a broken container
• Metal shavings from an improperly opened can
• Stones from poorly sorted dried beans
• Soil from poorly washed vegetables
• Insects or insect parts
• Hair
• Proper food handling is necessary to avoid physical contamination.
51
Food Hazards
Allergens
Substance that causes an allergic reaction. Reactions to food may occur
as soon as the food is eaten or, in some cases, merely touched; they
also may not occur until hours after the food is eaten.
• Common symptoms of allergic reaction to foods include:
•
•
•
•
•
Itching
Rash or hives
Shortness of breath
Tightness in the throat
Swelling of the eyes and face
• In severe cases, allergic reactions may lead to unconsciousness or
death.
• Allergens affect only some people; these people are said to be
allergic to that specific substance.
52
Food Hazards
Allergens
Foods to which some people are allergic include:
• Wheat products
• Soy products
• Peanuts and tree nuts
• Eggs
• Milk and dairy products
• Fish and shellfish
Non-biological allergens include food additives such as:
• Nitrites (used in cured meats)
• Monosodium Glutamate (MSG, often used in Asian foods)
53
Food Hazards
Allergens
Food-service personnel and dining room staff must
be well informed of the ingredients in all menu
items and be able to inform customers as needed
• If any staff member does not know, when asked by a
customer, if a food contains an allergen, the employee
should:
• Consult someone who does know
• Urge the customer to order a different item
54
Deliberate Contamination of Food
•Groups who may attempt to contaminate food:
– Terrorists or activists
– Disgruntled current or former staff
– Vendors
– Competitors
•FDA defense tool:
– A.L.E.R.T.
2-14
Deliberate Contamination of Food
Assure Make sure products received are from safe sources
Look
Monitor the security of products in the facility
Employees
Know who is in your facility
Reports Keep information related to food defense
accessible
Threat
2-15
Develop a plan for responding to suspicious activity
or
a threat to the operation
Responding to a Foodborne-Illness Outbreak
 Gather information
o Ask the person for general contact
information
o Ask the person to identify the food
eaten
o Ask for a description of symptoms
o Ask when the person first got sick
 Notify authorities
o Contact the local regulatory
authority if an
outbreak is suspected
2-16
Responding to a Foodborne-Illness Outbreak
– Segregate product
• Set the suspected product aside if any
remains
• Include a label with “Do Not Use”
and “Do Not Discard” on it
– Document the information
• Log information about suspected
product
• Include a product description, product
date, lot number, sell-by date, and pack
size
2-17
Responding to a Foodborne-Illness Outbreak
 Identify staff
o Keep a list of food handlers scheduled at time of
incident
o Interview staff immediately
 Cooperate with authorities
o Provide appropriate documentation
 Review procedures
o Determine if standards are being met
o Identify if standards are not working
2-18
How Food Handlers Can Contaminate Food
•Food handlers can
contaminate food when they:
– Have a foodborne illness
– Have wounds that contain a
pathogen
– Sneeze or cough
– Have contact with a person who
is sick
– Touch anything that may
contaminate their hands and do
not wash them
3-2
Managing a Personal Hygiene Program
•Managers must focus on the
following:
– Creating personal hygiene policies
– Training food handlers on personal
hygiene policies and retraining them
regularly
– Modeling correct behavior at all
times
– Supervising food safety practices
– Revising personal hygiene policies
when laws or science change
3-3
Infected Wounds or Cuts
Infected wounds or cuts:
 Contain pus
 Must be covered to prevent pathogens
from contaminating food and food-contact surfaces
How a wound is covered depends on
where it is located:
 Cover wounds on the hand or wrist with an
impermeable cover, (i.e. bandage or finger cot) and
then a single-use glove
 Cover wounds on the arm with an impermeable cover,
such as a bandage
3-4
 Cover wounds on other parts of the body with a dry,
tight-fitting bandage
Single-Use Gloves
•Single-use gloves:
– Should be used when handling
ready-to-eat food
• Except when washing produce
• Except when handling ready-to-eat
ingredients for a dish that will be
cooked
– Must NEVER be used in place
of handwashing
– Must NEVER be washed and
reused
3-5
– Must fit correctly
Single-Use Gloves
•How to use gloves:
– Wash and dry hands before putting gloves
on
– Select the correct glove size
– Hold gloves by the edge when putting
them on
– Once gloves are on, check for rips or tears
– NEVER blow into gloves
– NEVER roll gloves to make them easier
to put on
3-6
Bare-Hand Contact with Ready-to-Eat Food
Bare-hand contact with
ready-to-eat food must be
avoided:
 Some jurisdictions allow it
but require:
o Policies on staff health
o Training in handwashing and
personal hygiene practices
3-7
 NEVER handle ready-toeat food with bare hands
when you primarily serve a
high-risk population
Handling Staff Illnesses
If:
The food handler has a sore throat with a fever
Then:
3-8

Restrict the food handler from working with or
around food

Exclude the food handler from the operation if
you primarily serve a high-risk population

A written release from a medical practitioner is
required before returning to work
Handling Staff Illnesses
If:
The food handler has at least one of these symptoms
● Vomiting
● Diarrhea
Then:
Exclude the food handler from the operation
● Before returning to work, food handlers who vomited
or had diarrhea must meet one of these requirements
● Have had no symptoms for at least 24 hours
● Have a written release from a medical practitioner
3-9
Handling Staff Illnesses
If:
The food handler has jaundice
Then:
● Food handlers with jaundice must be reported to the
regulatory authority
● Exclude food handlers who have had jaundice for less than
7 days from the operation
● Food handlers must have a written release from a
medical practitioner and approval from the regulatory
authority before returning to work
3-10
Handling Staff Illnesses
If:
The food handler has been diagnosed with a foodborne illness
caused by one of these pathogens and has symptoms
● Hepatitis A
● Salmonella Typhi
● Enterohemorrhagic and shiga toxin-producing E. coli
● Norovirus
● Shigella spp.
Then:


3-11
Exclude the food handler from the operation
Work with the food handler’s medical practitioner and/or the local
regulatory authority to decide when the person can go back to work
Reducing Cross-Contamination
• Personal cleanliness
• Dish and equipment cleanliness
• Pest management
70
Personal Hygiene
Cross Contamination
• The first step in preventing food-borne disease: good personal
hygiene.
• We have bacteria all over our skin and in our nose and mouth.
• Some of these bacteria, if given the chance to grow in food, will
make people ill.
• If used correctly, gloves can help protect foods against crosscontamination.
• Used incorrectly, gloves can spread contamination just as easily as
bare hands.
• Health departments in some localities require the use of some kind
of barrier between hands and any foods that are ready to eat.
• Ready-to-eat: foods that will be served without further cooking.
71
Hand Washing
• Use hot water
• Apply antibacterial soap
• Rub hands and forearms briskly with lather for at least
20 seconds
• Scrub between fingers and clean nails with a clean nail
brush
• Rinse thoroughly under hot running water; reapply soap
and scrub hands and forearms for another 5-10 seconds;
rinse again
• Dry hands with a single-use towel using the towel to turn
off the water; discard the towel in a trash receptacle
72
Personal Hygiene
Reflects pride, professionalism, and consideration for your
fellow workers:
•
•
•
•
•
•
•
•
•
•
•
•
Do not work if you have any communicable diseases or infections.
Bathe or shower daily.
Wear clean uniforms.
Keep hair clean and use hair restraints.
Keep facial hair trimmed.
Wash your hands often.
Cover coughs and sneezes, then wash your hands.
Don not touch your body.
Keep fingernails clean and short. Do not wear nail polish.
Cover cuts and sores with clean bandages.
Do not sit on worktables.
Wear gloves.
73
Personal Hygiene
Cross Contamination
• The transference of hazardous substances,
mainly microorganisms, to a food from another
food or surface
• e.g.: equipment, worktables, or hands
74
Preventing Cross-Contamination
• Separate Equipment
– Use separate equipment
for each type of food
• Clean and Sanitize
– Clean and sanitize work
surfaces, equipment, and
utensils after
each task
Preventing Cross-Contamination
• Prep food at different times
– Prepare raw meat, seafood,
and poultry at different times
than ready-to-eat food
(when using the same prep
table)
• Buy prepared food
– Buy food items that don’t
require much prepping or
handling
Preventing Time-Temperature Abuse
• Avoid time-temperature abuse
– Determine the best way to monitor
time and temperature
– Make thermometers available
– Regularly record temperatures and the
times they are taken
– Minimize the time that food spends in
the temperature danger zone
– Take corrective actions if timetemperature standards are not met
Preventing Time-Temperature Abuse
•Time-temperature control:
– Food held in the range of 41°F and
135°F (5°C and 57°C) has been
time-temperature abused
– Food has been time-temperature
abused whenever it is handled in the
following ways
• Cooked to the wrong internal
temperature
• Held at the wrong temperature
• Cooked or reheated incorrectly
4-5
Thermometers
• Bimetallic Stemmed Thermometer
Indicator Head
Calibration Nut
Holding Clip
Stem
Sensing Area
Dimple
Thermometers
• Thermocouples and
Thermistors
– Measure temperature
through a metal probe
– Display temperatures
digitally
– Come with
interchangeable probes
Monitoring Time and Temperature
•Infrared (laser) thermometers:
– Used to measure the surface
temperature of food and equipment
– Hold as close to the food or
equipment as possible
– Remove anything between the
thermometer and the food, food
package, or equipment
– Follow manufacturers’ guidelines
4-9
Monitoring Time and Temperature
Time-temperature indicators (TTI):
 Monitor both time and temperature
 Are attached to packages by the
supplier
 A color change appears on the device
when
time-temperature abuse has occurred
Maximum registering tape:
 Indicates the highest temperature
reached
during use
 Used where temperature readings
cannot
be continuously observed
4-10
Calibrating Thermometers
Ice-Point Method
1. Fill a large
container
with crushed ice
and water.
2. Put the
thermometer
stem or probe
into the water.
3. Adjust the
thermometer so it
reads 32˚F (0˚C).
General Thermometer Guidelines
• When using thermometers:
– Insert the thermometer stem or
probe into thickest part of the product
(usually the center)
– Take more than one reading in
different spots
– Wait for the thermometer reading to
steady before recording the
temperature
4-12
The Flow of Food
• To keep food safe throughout the flow of
food:
– Prevent cross-contamination
– Prevent time-temperature
abuse
Food Storage
Rules of Safe Storage
Two purposes:
1. To prevent contamination of foods
2. To prevent growth of bacteria that may already be in
foods
• Perishable foods must be kept out of the Temperature Danger
Zone, 41°F to 135°F (5°C to 57°C), as much as possible
because these temperatures support bacterial growth.
• Four-hour rule: Do not let food remain in the Food Danger Zone
for a cumulative total of more than four hours between receiving
and serving.
86
Food Storage
87
Food Storage
Receiving
1.
Safe food handling begins the moment food is
delivered.
2.
Inspect all products thoroughly.
3.
Reject deliveries that do not meet your standards.
4.
Label and date all foods.
5.
Store immediately.
88
Food Storage
• Four Types of Food Storage Areas
– Cold Storage
– Frozen Storage
– Dry Storage
– Chemical Storage
89
Checking the Temperatures of Various
Types of Food
• Meat, Poultry, and Fish
– Insert the thermometer stem or probe into the
thickest part of the food (usually the center)
Checking the Temperatures of Various
Types of Food
• ROP Food (MAP, vacuum-packed, and
sous vide food)
– Insert the thermometer stem or probe between 2 packages
– As an alternative, fold packaging around the thermometer stem or
probe
Checking the Temperatures of Various
Types of Food
• Other Packaged Food
– Open the package and insert the thermometer
stem or probe into the food
Receiving and Inspecting Guidelines
• Guidelines
– Have enough trained staff available to
promptly receive, inspect, and store food
– Authorize staff to accept, reject, and sign for
deliveries
– Have policies and procedures for rejecting
deliveries
Receiving Temperatures
• Temperature Criteria for Deliveries
– Receive cold TCS food at 41˚F (5˚C) or lower,
unless otherwise specified
– Receive hot TCS food at 135˚F (57˚C) or
higher
– Receive frozen food frozen
Packaging
• Reject items with:
– Tears, holes, or punctures in
their packaging; likewise,
reject cans with swollen
ends, rust, or dents
– Broken cartons or seals or
dirty wrappers
– Leaks, dampness, or water
stains
– Signs of pests or pest
damage
– Expired code or use-by dates
Product Quality
• Reject food if:
– It has an abnormal color
– It has an abnormal or unpleasant odor
• Reject meat, fish, or poultry if:
– It is slimy, sticky, or dry
– It has soft flesh that leaves an imprint when
touched
Receiving and Inspecting Specific
Food
• Eggs
– Eggs must be clean and unbroken when you
receive them
– Shell eggs must be received at an air
temperature of 45˚F (7˚C) or lower
– Liquid, frozen, and dehydrated egg products
must be pasteurized as required by law and
have a USDA inspection mark; eggs also must
comply with USDA grade standards
Receiving and Inspecting Specific
Food
• Milk and Dairy Products
– Must be received at 41˚F
(5˚C) or lower, unless
otherwise specified by
law
– Must be pasteurized and
comply with USDA grade
A standards
Receiving and Inspecting Specific
Food
Shellfish—Raw Shucked

Make sure that raw shucked shellfish are packaged
in nonreturnable containers

Containers must be labeled with the packer’s
name, address, and certification number

Containers smaller than one-half gallon (1.9 L)
must have either a “best if used by” or “sell by”
date

Containers bigger than one-half gallon (1.9 L)
must have the date the shellfish were shucked
Receiving and Inspecting Specific
Food
• Shellfish—Live
– Receive with shellstock identification tags
• These tags must remain attached to the delivery
container until all the shellfish have been used
• Employees must write on the tags the date that
the last shellfish was sold or served from the
container
• Operators must keep these tags on file for 90
days from the date written on them
– Reject shellfish if they are very muddy, have
broken shells, or are dead
Receiving and Inspecting Specific
Food
• Produce
– Sliced melons and cut tomatoes must be
received at 41˚F (5˚C) or lower
Prepackaged Juice
– Prepackaged juice must be purchased
from a supplier with a Hazard Analysis
Critical Control Point (HACCP) plan
– The juice must be treated (e.g.,
pasteurized) to prevent, eliminate, or
reduce pathogens
102
Receiving Criteria
Accept or Reject?
Receiving Criteria
Accept or Reject?
Product Temperature 50°F (10°C)
Receiving Criteria
Accept or Reject?
Receiving Criteria
Accept or Reject?
Air Temperature 50°F (10°C)
Receiving Criteria
Accept or Reject?
Receiving Criteria
Accept or Reject?
Product Temperature 41°F (5°C)
Receiving Criteria
Accept or Reject?
Receiving Criteria
Accept or Reject?
Receiving Criteria
Accept or Reject?
Product Temperature 41°F (5°C)
Receiving Criteria
Accept or Reject?
Receiving Criteria
Accept or Reject?
Receiving Criteria
Accept or Reject?
Receiving Criteria
Accept or Reject?
Storage Criteria
Right or Wrong?
Storage Criteria
Right or Wrong?
Storage Criteria
Right or Wrong?
Storage Criteria
Right or Wrong?
Storage Criteria
Right or Wrong?
Storage Criteria
Right or Wrong?
FIFO
• First
• In
• First
• Out
122
Food Storage
Dry Food
1. Store dry foods in a cool, dry place off of the
floor, away from the wall, and not under a sewer
line.
2. Keep all containers tightly closed to protect from
insects, rodents, and dust. Dry foods can be
contaminated, even if they do not need
refrigeration.
123
Food Storage
Freezer Storage
1. Keep frozen foods at 0°F (–18°C) or lower.
2. Keep all frozen foods tightly wrapped or packaged to prevent
freezer burn.
3. Label and date all items.
4. Thaw frozen foods properly. Do not thaw at room temperature,
because the surface temperature will go above 41°F (5°C) before
the inside is thawed, resulting in bacterial growth.
These thawing methods may be used:
• In a refrigerator
• Under cold running water
• In a microwave oven, but only if the item is to be cooked or
served immediately
124
Food Storage
Refrigerator Storage
1. Keep all perishable foods properly refrigerated. Note the lower limit
of the Food Danger Zone (41°F/5°C) is only the upper limit for
refrigerator storage. Most foods keep even better at lower
temperatures.
2. Do not crowd refrigerators. Leave space between items so cold air
can circulate.
3. Keep refrigerator doors shut except when removing or putting in
foods.
4. Keep shelves and interiors of refrigerators clean.
5. Store raw and cooked items separately, if possible.
125
Food Storage
Refrigerator Storage
6. If raw and cooked foods must be kept in the same refrigerator, keep
cooked foods above raw foods.
•
This prevents contamination by means of drips and spills
7. Keep refrigerated foods wrapped or covered and in sanitary
containers.
8. Do not let any unsanitary surface, such as the bottoms of other
containers, touch any food.
9. Chill foods as quickly as possible over ice or in a cold-water bath
before placing in the refrigerator.
10. When holding foods such as protein salads in a cold bain-marie or
refrigerated table for service, do not heap the food above the level
of the container. The food above this level will not stay cold enough.126
Food Storage
Hot Food Holding
1. To keep foods hot for service, use steam tables or other equipment
that will keep all parts of all foods above 135°F (57°C) at all times.
2. Keep foods covered.
3. Bring foods to holding temperature as quickly as possible by using
ovens, steamers, rangetop pots and pans, or other cooking
equipment.
•
Do not warm cold foods by placing them directly in the steam table;
they will take too long to heat and bacteria will have time to grow.
4. Do not let ready-to-eat foods come in contact with any
contaminated surface.
127
Food Storage
Minimum Internal Cooking Temperature
The internal temperature for a given food product
at which microorganisms are killed
• The product must be held at that temperature for a
specified period for the food to be considered safe.
• Be sure to measure internal temperatures in at least two
or three places, always inserting the thermometer into
the thickest part of the food.
• Use sanitary thermometers that are accurate!
128
Food Storage
Cooling Procedures
1. Two-Stage Cooling Method
• Cool foods from 135°F (57°C) to 70°F (21°C) in no more than 2 hours,
and then from 70°F (21°C) to below 41°F (5°C) within an additional 4
hours, for a total cooling time of no more than 6 hours.
2. One-Stage Cooling Method
• Cool foods to below 41°F (5°C) in no more than 4 hours.
• If the food does not reach this temperature in 4 hours it must be
reheated to 165°F (74°C) and held at that temperature for at least 15
seconds and then cooled again.
• The one stage method should be used if the item was made from
potentially hazardous foods that were at room temperature when
preparation began.
129
Cooling Food
• Cooling Requirements
Cooling Food: Before Cooling
• Before cooling food, start by
reducing its size:
– Cut larger items into
smaller pieces
– Divide large containers of
food into smaller
containers or shallow pans
Cooling Food: Methods for Cooling
Food
Safe methods for cooling food:
Place it in an ice-water bath
Stir it with an ice paddle
Place it in a blast chiller
Place it in a tumble chiller
132
Reheating TCS Food
Food Reheated for Immediate
Service

Can be reheated to any
temperature if it was cooked
and cooled correctly
Food Reheated for Hot-Holding

Must be reheated to an
internal temperature of 165°F
(74°C) for 15 seconds within 2
hours
Serving Food Safely: Kitchen Staff
• To prevent contamination when serving
food:
– Use clean and sanitized utensils for serving
•
•
Use separate utensils for each food
Clean and sanitize utensils after each task
– Use serving utensils with long handles to
keep hands away from food
– Practice good personal hygiene
Holding Food Without Temperature
Control: Cold Food
•Cold food can be held without
temperature control for up to 6
hours if:
–
–
–
–
It was held at 41°F (5°C) or lower
before removing it from refrigeration
It does not exceed 70°F (21°C) during
service
It has a label specifying:
• Time it was removed from
refrigeration
• Time it must be thrown out
It is sold, served, or thrown out within 6
hours
Holding Food Without Temperature
Control: Hot Food
•Hot food can be held
without temperature control
for up to
4 hours if:
–
–
–
It was held at 135°F (57°C) or
higher before removing it from
temperature control
It has a label specifying when the
item must be thrown out
It is sold, served, or thrown out
within 4 hours
Re-serving Food Safely
•Never re-serve:
– Food returned by
one
customer to another
customer
– Plate garnishes
– Uncovered
condiments
– Uneaten bread or
rolls
Off-Site Service
• When delivering food off-site:
– Use insulated, food-grade
containers that can maintain
the right temperatures
– Clean the inside of delivery
vehicles regularly
– Check internal food
temperatures
– Label food with a use-by date
and time and reheating and
service instructions
Off-Site Service
•When delivering food off-site:
continued
– Make sure the service site
has the right utilities
• Safe water for cooking,
dishwashing, and
handwashing
• Garbage containers stored
away from food-prep,
storage, and serving areas
– Store raw meat, seafood,
and poultry and ready-to-eat
items separately
Vending Machines
•To keep vended food safe:
– Check product shelf life
daily
– Keep TCS food at the
right temperature
– Dispense TCS food in its
original container
– Wash and wrap fresh fruit
with edible peels before
putting it in the machine
Sanitation
• The creation and maintenance
of conditions that will prevent
food contamination or foodborne illness
141
Cleaning and Sanitizing Equipment
Manual Dishwashing
The Process
1.
Scrape and rinse
4.
Sanitize
2.
Wash
5.
Drain and air dry
3.
Rinse
142
What’s Wrong with This Picture?
Cleaning and Sanitizing Equipment
Mechanical Dishwashing
The Process
1. Scrape and rinse
2. Rack dishes
3. Run for full cycle
4. Sanitize
•
Heat units 180°F (82°C)
•
Chemical units 120°F (49°C)
5. Air dry and inspect
144
Rodent and Insect Control
Rats, mice, flies, and cockroaches can spread
disease to food and contact surfaces.
• The four basic ways to prevent them are:
• Build them out
• Eliminate harborage and breeding places
• Eliminate their food supply
• Exterminate
145
Food Safety Programs
These must be in place for a food safety
management system to be effective:
Personal hygiene
program
Supplier selection
and specification
program
Facility design and
equipmentmaintenance program
Food safety
training program
Sanitation and
pest control
programs
Active Managerial Control
•Focuses on controlling the CDC’s 5 most
common risk factors that cause foodborne
illness:
1.
2.
3.
4.
5.
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
HACCP
• An effective and efficient system for managing and
maintaining sanitary conditions in all types of food
service operations
–
–
–
–
–
Hazard
Analysis
Critical
Control
Points
148
HACCP: The Approach
•The HACCP Approach
– HACCP is based on identifying significant
biological, chemical, or physical hazards at
specific points within a product’s flow
through an operation
– Once identified, hazards can be prevented,
eliminated, or reduced to safe levels
150
HACCP System
Hazard Analysis Critical Control Point
The purpose of HACCP is to identify, monitor and control
dangers of food contamination. It is a system of seven
steps:
1.
Assess hazards
2.
Identify critical control points (CCPs)
3.
Set up standards or limits for CCPs
4.
Set up procedures for monitoring CCPs
5.
Establish corrective actions
6.
Set up a recordkeeping system
7.
Verify the system is working
151
HACCP System
Beginning Concept: The Flow of Food
Refers to the movement of food through a food-service
operation—from receiving to storage, preparation, and
service, until it gets to the final consumer
• Receiving raw ingredients
• Storing raw ingredients
• Preparing ingredients
• Cooking
• Holding and serving
• Cooling and storing leftovers
• Reheating, holding, and storing leftovers
152
HACCP System
Assessing Hazards
Assessing Hazards: process of identifying which of the
following dangerous conditions can occur every step of
the process
These hazards can be divided into three categories:
1. Contamination: such as cross-contamination from a soiled cutting surface,
torn packaging that permits insect infestation, working on food without
washing hands, and spilling cleaning chemicals on food
2. Growth of bacteria and other pathogens: due to such conditions as
inadequate refrigeration or storage and holding hot foods below 135°F (57°C)
3. Survival of pathogens or the continued presence of toxins, usually because of
inadequate cooking or heating or inadequate sanitizing of equipment and
surfaces
153
HACCP System
Identifying Critical Control Points
Critical Control Points: stages at which a worker
can control the hazards
• For any given hazard there may be several control points,
or several chances to control the hazard.
• The last control point at which a worker can control a
particular hazard is especially important to determine
because this is the last chance to prevent a possible
danger.
• These control points are called critical control points
(CCPs).
154
The Inspection Process
•Foodservice Inspections
– Required for all operations
– Lets an operation know if it
is meeting minimum food
safety standards
– Often based on the 5 CDC
risk factors or the FDA
public health interventions
Closure
•An inspector may close an
operation when there is:
– Significant lack of refrigeration
– Backup of sewage into the
facility
– Emergency, such as a fire or
flood
– Significant pest infestation
– Long interruption of electrical or
water service
– Clear evidence of a foodborneillness outbreak
Safety
The Safe Workplace
The safe workplace is one that monitors
• Preventing cuts
• Preventing burns
• Preventing fires
• Preventing injuries from machines and equipment
• Preventing falls
• Preventing strains and injuries from lifting
157