Transcript Food Safety Basics

Food Safety Basics
Presented by:
Zach Fanning, Coshocton County General Health District
Steve Lonsinger, Director- Coshocton County General Health
District
April 2013
Ohio Food Code
The purpose of having a food code is to make a
framework of risk-based guidelines in all
areas in food service to maintain a high level
of food safety.
The person-in-charge is responsible for learning
and understanding the sections of code
applicable to the specifics of their facility.
The PIC is also responsible in providing proper
education of their employees.
An Overview of PIC/ Employee
Responsibilities
• Sections 2.1 – 2.4. Refer to Handout.
• Employees are expected to make sure they are washing
their hands, wearing hair restraints, not wearing dangling
jewelry during food prep, reporting to the PIC any illness
they have that could contaminate the food they are
preparing, not eating while prepping food, etc.
• Person-In-Charge duties include instructing employees
on food safety and hygiene issues, having knowledge of
internal temperatures of time/ temperature controlled
foods (that are applicable), knowledge of cold and hot
holding temperatures, reheating temperatures (that are
applicable), sanitizing procedure, etc.
Definition of a Time/ Temperature Controlled for Safety
Food (TCS)
• This is a food that requires time/temperature
control for safety to limit pathogenic
microorganism growth or toxin formation.
– An animal food that is raw or heat treated.
– A plant food that is heat treated, or consists of raw
seed sprouts, cut melons, cut tomatoes or mixtures of
cut tomatoes, leafy greens, that are not modified in a
way so that they are unable to support pathogenic
microorganism growth or toxin formation, or garlic and
oil mixtures that are not modified in a way so that they
are unable to support pathogenic microorganism
growth or toxin formation.
Examples of TCS Foods
• Raw and cooked
(preserved) meats:
– Beef, Pork, Eggs
(unshelled)
– Chicken, Fish
TCS Food Examples Continued
• Cooked pasta;
cooked stuffed pasta
• Raw cut tomatoes;
cooked tomatoes
• Raw bean sprouts;
cooked bean sprouts
• Cut melon
• Leafy Greens
TCS Food Does Not Include
• A food that does not support the growth of
pathogenic (illness-causing)
microorganism or toxin formation.
• Low pH (Acidic)
• Low water content
TCS Food Does Not Include
• Air-cooled, hard boiled eggs with shell
intact
Other Examples of Non-TCS Foods
• Raw cut, or uncut vegetables, such as:
– Carrots
– Celery
– Onions
– Potatoes
– Mushrooms
Non-TCS Fruit Examples
• Raw cut and uncut high acid fruits, such as:
– Lemons and limes
– Apples and Oranges
– Pears
– Grapefruits
– Bananas
– Grapes
– Berries and cherries
Non-TCS Cheese
• Must be both heat-treated
and packaged
– Parmesan
– American
*TCS Cheeses have a high
water content and are not
heat-treated, or are heattreated but not immediately
packaged.
-examples: feta, bleu,
camembert, Swiss,
cheddar, mozzarella
Source Info On Packaging
• 3.1(A-G) Food: Sources, specifications
and original containers
– Wild mushrooms(prohibited for sale)
– Game animals (prohibited for sale)
– **No wild game (listed in 50 CFR 17) shall be
sold in an FSO or RFE
No Homemade Food is to be Sold
at a licensed FSO or RFE
• Except for home bakery items (registered
by ODA); cottage foods; honey; maple
syrup; sorghum.
• 3.1 (A) (2): “…food prepared in a private
home may not be used or offered for human
consumption in a food service operation or
retail food establishment.”
Temperature for Receiving
• 3.1 (H)
• Cold time/ temperature controlled food must be
received at 41F or below.
• Hot time/ temperature controlled food must be
received at 135F or above.
• Foods to be received as frozen – MUST be
received frozen. 32F or below.
• Delivery must show NO SIGNS of temperature
abuse (ex: water marks on the bottom of boxes
of food are a sign that the frozen food had been
allowed to thaw and then had been refrozen).
Additional Conditions at Receiving
• 3.1 (K) (2) (a) – Milk must be pasteurized.
This includes dry, fluid milk, and milk
products. NO raw milk.
• 3.1 (L) – packaging must not be damaged.
• 3.1 (M) – if TCS food is placed on ice for
cold holding, it must be made from
drinking (potable) water.
• 3.1 (N-R) – shellfish must have proper
source identification.
3.2 – Contamination Issues
• 3.2 (A)(2) No bare hand
contact (BHC) with readyto-eat foods (RTE foods).
Must use a barrier (ex:
gloves, sheet of wax
paper, or a utensil such
as tongs).
• Any food that is observed
being handled with bare
hands will be discarded
(3.6 (D)).
3.2 (C ): Preventing contamination during
food storage
• Do not store raw meats and
raw fruits and vegetables
together. Must have a secure
partition; or store fruits,
vegetables and RTE foods
above raw meats (raw shelled
eggs included).
• Make sure all foods are
covered to prevent them from
becoming contaminated.
• Different species of raw animal
meat must be stored separate
from each other. (Steaks; 145
above chicken; 165)
3.2 continued
• 3.2 (D) Working containers of food (ex:
flour, sugar) must be labeled with common
name.
Sugar
In-Use Utensils
• 3.2 (K) (1) Keep handle of ice
scoop up out of the ice in the
ice machine.
• 3.2 (K) (5) Ice scoop must be
kept on a clean surface (not on
the top of a dusty ice machine)
• 3.2 (K) (4) Ice cream scoop
can be stored in-use in running
water.
• 3.2 (K) (6) food contact in-use
utensils must be kept in either
135F or above water or food,
or 41F or below water or food
(ex: a soup ladle must be kept
in the hot soup; OR kept out on
clean area and washed every
4 hours).
Wiping Cloths
•
3.2 (M) (1) (a) – Wiping cloths
must be maintained dry.
•
3.2 (M) (1) (b) – Wiping cloths are
to have no other uses except for
wiping spills (ex: cannot be placed
underneath cutting boards)
•
3.2 (M) (2) (a) – Wiping cloths
must be kept in-between uses
inside a container filled with
sanitizing solution (sanitizer
bucket)
•
4.7 (B) (4) – Wet wiping cloths
shall be laundered every day.
These measures are in the prevention
of the accumulation of excess
bacteria on the wiping cloths and
their transference onto food
contact surfaces.
Disposable Gloves
• 3.2 (N) (1)
When there is a
change of tasks
during food prep,
those gloves must
be disposed of,
hands are washed,
and then a new pair is
put on.
Food and Single-Use Items
Storage
• 3.2 (Q)
Must be stored at
least six (6) inches up
off the floor. This is to
prevent floor
contamination from
getting into the food/
single-use items/
utensils (ex: water on
floor seeps into box of
styrofoam cups)
Self-Service
• 3.2 (U): Certain Ready-To-Eat (RTE) foods on display
must be wrapped (ex: apples, as the peels that other
people have been touching are edible – and unwashed);
Sneeze-guards for buffets.
• 3.2 (W) (2): Bulk foods must have suitable utensils for
self-service and product protection.
Internal Temperatures
• 3.3 (A)
– Eggs, fish, steaks- 145F
– Hamburger,- 155F
– Poultry, stuffed fish, stuffed pasta, stuffed poultry, stuffing with meat
165F
Raw Fish for Sushi
• 3.3 (D) Fish to be consumed
raw must have been frozen
(proper procedure) to destroy
parasites.
– This does not apply to
molluscan shellfish,
specific species of Tuna
(Thunnus atlanticus,
albacares, alalunga,
maccoyii, obesus,
thynnus), and aquacultured
fish.
– *3.3 (E) Parasite
destruction records are
required.
Reheating (Internal Temperatures)
• 3.3 (G)
– TCS foods 165F
– TCS foods in microwave 165F
– Non-TCS foods 135F
– *3.3 (G) (4) Reheating MUST be done rapidly
as to not exceed two (2) hours.
Thawing
• 3.4 (C )
– Improper Thawing
– 3.4 (C ) (1) Thaw in refrigerator (not at room
temperature)
– 3.4 (C ) (2) Thaw under cold running water
(not in a sink without cold running water)
– 3.4 (C ) (3) Thaw as part of the cooking
process
Cooling
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3.4 (D) (1) (a) TCS food cooled
to 70F in two (2) hours
3.4 (D) (1) (b) TCS food cooled
from 135F to 41F in six (6)
hours or less.
Cooling process: 135F to 70F (2
hrs); 70F to 41F (4 hrs)
3.4 (E):
Proper Cooling:
-shallow, metal pans
-ice added directly to food
-ice wand , or ice bath
-loosely covered
-containers spaced to allow air
flow
Hot Holding Temperature
• 3.4 (F) (1) (a): 135F for TCS Foods
• Maintain proper temp by mechanical means
• Examples:
– Hot holding unit
– Commercial Roasters
– Commercial Crock Pots
Cold Holding Temperature
• 3.4 (F) (1) (b): 41F
for TCS foods
• Maintain proper
temperature by:
– Placing food (on plate
or in a container) on
ice (made with potable
water)
– Mechanical
Refrigeration
Cold Holding for Raw Shelled Eggs
• 3.4 (F) (2): 45F
Datemarking
• 3.4 (G) TCS Foods need to be datemarked the
first day that they are prepared, thawed or
opened and placed under refrigeration.
• They have a total seven (7) days to remain in
the refrigerator, or to be cooked/ served.
• After seven days, the food must be discarded.
Discarding Food
• 3.4 (H)
– (1)(a): exceeds time/temp
– (1)(b): without datemarking
– (1)(c ): expired date
3.6 (A): Unsafe, adulterated food shall be
discarded or reconditioned.
3.6 (B): Food from unapproved source.
3.6 (D): Bare Hand Contact to ready-to-eat
food.
Time-In-Lieu Of Temperature
• TCS Foods may be left out of hot or cold temperature for
up to four (4) hours.
– 3.4 (I) (2) (d): TCS food left out over 4 hours will be
discarded.
– 3.4 (I) (3) (a): Cold held TCS foods MAY be left out
for SIX (6) hours if temp is not greater than 70F. If
temp exceeds 70F within the 6 hours; or cold held
food is left out longer than 6 hours, the food will then
be discarded.
Variance
• 3.4 (J): A variance is required for a Food
Service Operation (FSO) from ODH; and a
Retail Food Establishment (RFE) from
ODA if:
– 3.4 (J)(1): smoking food for food preservation
and not flavor enhancement
– 3.4 (J)(10): sprouting seeds or beans, or the
harvesting of seeds or bean sprouts
Labeling Packaged Foods
Prepared in a FSO or RFE
• The basic rule about labeling packaged
foods is: You must put thorough labeling
on products if you are not going to be
readily available to a customer to answer
questions pertaining to the specifics of its
ingredients.
Highly Susceptible Communities
• 3.7: Defined as a community of persons with compromised immune
systems (ex: nursing homes, hospitals, day cares)
No bare hand contact with ready-to-eat food
No partially cooked animal foods, such as soft boiled eggs
No raw bean sprouts (regardless of kept at proper temperature)
Pasteurized eggs used in recipes where eggs are not cooked
(ex: ice cream, Hollandaise)
Can use non-pasteurized eggs if part of a recipe (breads,
muffins) or are cooked thoroughly (scrambled eggs).
No using the time-in-lieu of temperature method.
Proper Construction of Equipment
and Utensils
• 4.0
– Both food contact and non-food contact
surfaces must be durable, non-corrosive, nonabsorbent, and easily cleanable.
– Sponges are not to be used as they are a
porous material that holds in moisture and
permits the growth of bacteria.
Equipment and Utensils Design
and Construction
4.1
Food contact and non-food contact
equipment and surfaces must be:
-durable
-smooth
-easily cleanable
-free of damage
-free of sharp corners and
protrusions
-smooth joints and welds
Food thermometers must be in proper
working order.
Thermometer must be placed in the
warmest part of refrigerator.
Ware washer must have temperature
measuring device and proper
detergent and sanitizer with alarm.
Residential Equipment
• 4.1 (KK): Food Equipment and classification
– (1): Food equipment that is acceptable to use in a FSO and
RFE shall be approved by a recognized food equipment testing
agency (ex: NSF)
– (2): ODA, ODH, or the licensor may approve* the use of food
equipment (other than vending machines or bulk water
machines), that have not been approved by a recognized testing
agency if the equipment demonstrates compliance with this
chapter.
– *Approval Depends on the physical condition of a piece of
residential equipment: clean/ torn gaskets, seals, keeping
specific temperature. Also important: What type of foods are
prepared in equipment –ex: a residential microwave used for
warming up buns, vs. preparing chili from scratch?
Equipment Maintenance and
Operation
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4.4 (A): Equipment not in good working order
4.4 (A)(2):equipment with bad hinges, seals doors
4.4 (A)(3): can opener is not sharp
4.4 (B): excessive scoring on cutting board
4.4 (F)(1): ware washing sink being used as a hand sink
4.4 (J)(1): improper hot water sanitizer temperature in ware washer
4.4 (J)(2): improper temperature chemical sanitizer less than 120F.
4.4 (K): manual hot water sanitizer 171F (Must be maintained)
4.4 (L)(1): ware washer manifold 165F hot water sanitizer, single
temperature, stationary rack
• 4.4 (L) (2): ware washer manifold 180F hot water sanitizer, others
• 4.4 (P): too much or too small concentration sanitizer in ware
washer
• 4.4 (Q): ware washer devices are not in proper repair
Cleaning of Equipment and
Utensils
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4.5 (A) (1): Food contact surfaces
shall be clean
4.5 (A) (2): Food contact surfaces,
cooking equipment and pans shall
be kept free of grease and soil
accumulation.
4.5 (A) (3): Non food contact
surfaces of equipment shall be kept
free of food, debris, dust, dirt, other
debris.
4.5 (B): Food contact surfaces and
utensils must be cleaned frequently.
4.5 (B) (2): Food contact surfaces,
utensils, must be cleaned every four
hours while being used.
Sanitized Utensils and Surfaces
• 4.6 (A): Food Contact
Surfaces and Utensils
MUST be sanitized.
Protection of Clean Items
• 4.8 (A)(1): Utensils
must be air dried
• 4.8 (A)(2): Utensils
are not to be cloth
dried
• 4.8 (E)(1)(c ): Clean
utensils, clean linens,
equipment, single-use
items are not to be
stored on the floor.
Water, Plumbing and Waste
• 5.0 (A): Water must be from an approved
system
• 5.0(A)(1): Public
• 5.0(A)(2): Private
• 5.0(K): Alternative water supply
• 5.0(K)(5): MUST have an NSF approved,
food grade hose line, piping or tubing
Plumbing System
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5.1(C )(1): Water from handsink must be at least 100F.
5.1(D): Air Gap; twice the diameter of the inlet
5.1(E): backflow prevention device; ASSE standards
5.1(G): There must be at least one handsink in the food prep/ cooking area
5.1(G): If there is no handsink, then chemically treated towelettes must be
provided.
5.1(I): If there is no utility/ mop sink, then mop/ waste wter must be
disposed of down the toilet.
5.1(L)(1): handsink MUST be in a convenient location (close to food prep/
cooking area)
5.1(O)(1): handsink must not be obstructed/ blocked from easy access at
all times.
5.1(O)(2): handsink must not be used for anything but the washing of
hands.
5.1(P): There shall not be any cross-connection which would permit
backflow of waste water into the potable water supply.
5.1(S)(1): all plumbing must be repaired according to the Ohio Building
Code
5.1(S)(2): plumbing must be maintained in proper repair at all times.
5.3(D): The grease trap must be in an accessible location to allow for easy
cleaning
Refuse
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5.4(F)(1): Outdoor trash receptacle
must have a tightly fitting lid, door.
5.4(G)(3): a waste basket must be
located by handsink for paper
towels.
5.4(H): trash receptacles in female
restrooms must be covered.
5.4(O): There must be drain plugs
in outdoor trash receptacles.
5.4(P): Must maintain refuse area
without unnecessary items.
5.4(Q)(2): Keep waste receptacles
free of soil buildup which could
attract rodents, smell.
5.4(R ): Must have regular removal
of trash.
Physical Facilities
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6.0 (A): Indoor surfaces constructed
smooth, easily cleanable, nonabsorbent.
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6.1 (A): floors, walls, ceilings, non-slip
and easily cleanable
6.1 (C ): Coving – to permit efficient
cleaning of floors
6.1 (I): Must have shielded lighting as
to prevent any shattered glass from
entering the food prep/service area.
6.1 (L): Toilets must be enclosed away
from immediate food service/ food retail
area.
6.1 (M)(1)(a): holes in wall, floor, ceiling
(Repair)
6.1 (M)(1)(b): windows must be tight
fitting and closed
6.1 (M)(1)(c ): doors must fit tightly to
the outside
6.1 (M)(3)(a): if door or window must be
open for air, then a mesh screen must
be in place to prevent insects and
rodents.
6.1 (N): walls and roof must have
protective exterior
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Physical Facilities: Numbers and
Capacities
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6.2 (A) Must have at least one (1) handsink near the food prep/ cooking area.
(Critical violation)
6.2 (B) Must have hand soap at handsink.
6.2 (C ) Must have disposable towels at handsink.
6.2 (D) Must only be using handsink for washing hands (ex: not using the prep
sink for handwashing).
6.2 (E) Must have handwashing signage
6.2 (F) Must have waste receptacle at handsink for disposing of paper towels
6.2 (G) Must have one toilet in facility
6.2 (H) Must have toilet paper
6.2 (I)(1): 10 foot candle lighting dry storage, walk-in refrigerator
6.2 (I)(2): 20 foot candles for salad bar, handwashing, warewashing, bathrooms
6.2 (I)(3): 50 foot candles where safety is a factor; cutting food, grinding,
cooking
6.2 (L): Must have mop sink availability; or dispose mop water down a toilet
6.3 (A): Handsink MUST be conveniently located.
Physical Facilities: Maintenance
and Operation
• 6.4 (A): Facilities must be maintained in good repair
• 6.4 (B): Facilities must be cleaned frequently
• 6.4 (E): Must NOT dump waste water anywhere but down a
mop/ utility sink, or a toilet (NOT in the back yard or in the
dumpster)
• 6.4 (F): Mops must be allowed to dry properly, mop handles
down; do not allow mop head to sit in water-filled mop bucket.
• 6.4 (H): Keep handsink and toilets clean
• 6.4 (L): Remove dead rodents, roaches, insects, etc. from
premises
• 6.4 (N)(1): remove all nonfunctioning equipment from
premises
• 6.4 (N)(2): remove all litter out of premises
Labeling Poisonous Materials
• 7.0 (A): Original container of chemicals must
bear the manufacturer’s label.
• 7.0 (B): Working container of chemicals must
have the common name labeled on it (ex:
bleach)
Poisonous Materials: Operational
Supplies and Applications
• 7.1 (A)(1) Must separate
chemicals with a partition or
place in a separate area away
from food/ food items.
• 7.1 (A)(2) There are to be no
chemicals placed above food
or equipment.
• 7.1 (B) ONLY chemicals
approved for a food service
operation are permitted.
• 7.1 (P) Personal items are to
be stored away from foods that
are to be served/ sold to
customers.
• 7.2 Poisons/ chemicals for
retail sale MUST be
completely separated from
food/ single-use items.
Acidified Rice (For Sushi)
• 8.4 (A): record of acidified rice ingredients
• 8.4 (B): documented acidified rice
procedure – pH 4.6 or less
Questions??
• Internal Food Temperatures?
• Thawing? Cooling? Reheating?
Thank You for Attending
• Zach Fanning-, Sanitarian, Coshocton
County General Health District
• Steve Lonsinger- Director of Environmental
Health, Coshocton County General Health
District