Food Safety Manager Training Program - PowerPoint Presentation

1. Food Safety ManagerTraining ProgramName of trainer

2. Benefits of good food safetySatisfied customersLoyal and confident customersGood reputation – customer recommendationsOperating costs under control Profit Legal compliance – no criminal prosecutions or civil lawsuitsPleasant working environmentHealthy employeesMotivated employeesBetter job securityLess employee supervision required

3. Costs of poor food safetyConsumer complaints and loss of customLoss of incomeOperating costs increase – employee absenteeism, reduced productivity, food wastedIncreased insurance premiumsLost profitCourt cases and bad publicityLegal fees and possible lawsuit damagesPersonal pain and sufferingHospitalizations and even deathPossible bad impact on loved-onesLow employee morale

4. The FDA Food CodeRecommends standards for the food industry nationwideSets out best practice for food safetyIs not a legal requirement, but provides a model for state laws and local regulationsIs published every four years (supplements containing revisions are published every two years)Is used as the basis for CFP-recognized food safety manager certification examinations

5. HACCP (Hazard Analysis and Critical Control Point)Formal, documented system of hazard analysis and hazard controlDesigned to protect food from the problems that cause illness Involves:identifying possible problemsstopping them (or reducing their impact) before they happenidentifying corrective action, if a problem has already developedAlso involves checking all stages of delivery, storage, preparation, presentation and service

6. Employees and food safetyTo avoid endangering the safety of food, employees must:keep themselves and their workplace cleanprotect food from anything that could harm consumersfollow good habits, such as washing their hands before preparing foodstay alert to food safety hazardsfollow the rules for food safety in their workplace

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8. Biological hazardsBacteriaVirusesParasitesNaturally occurring chemicals in some fungi, plants, fish and shellfishMycotoxinsFood allergens

9. Chemical hazardsCleaning and sanitizing productsPesticidesUnsuitable metal containersExcessive food additives

10. Physical hazardsBroken glass, nuts and boltsHair, fingernails, pens and dressingsStones and leavesPaper and packagingPest bodies, eggs and nesting materials

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12. AnimalsRaw foods, such as:meat and poultry fisheggs vegetablesWaterAir and dustPeoplePestsDirt, garbage and trashSources of pathogenic bacteria

13. Types of contamination

14. Methods of contaminationDirect contactfor example hand-contact surfaces or food-contact surfacesDrippingfor example juices or bloodTransfer/being carried from one surface or food to another

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16. Types of foodborne illnessFoodborne infectionFoodborne intoxicationToxin-mediated infection

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18. Typical symptoms of foodborne illnessAbdominal pain DiarrheaVomiting NauseaHeadache FeverChill NumbnessParalysis

19. Examples of TCS foodsRed meat and poultryCooked meat productsMilk and dairy productsRaw shell eggs that have not been treated to eliminate SalmonellaFish and shellfishCooked rice, beans, pasta and potatoesRaw seed sprouts and soy productsCut melon, sliced tomatoes and cut leafy greens Garlic and oil mixtures

20. Examples of ready-to-eat foodsRaw, washed fruitPrepared salad vegetablesDelicatessen productsCooked foods

21. Bacterial multiplicationConditions needed: F – foodA – acidity/alkalinityT – temperatureT – timeO – oxygenM – moisture

22. Bacterial growth curveTime/hoursLog numbers of bacterial cellsLag phase Log phaseStationary phaseDecline phase

23. The danger zone5°C(41°F)(41°F)-18°C(0°F)Cdanger zone37°C(98.6°F)57°C(135°F)

24. Time-temperature control: general rulesKeep hot food hotKeep cold food coldKeep frozen food frozen

25. Temperature abuseImproper holding temperaturespreparing food too soon before serving and leaving it at a danger zone temperatureholding hot food at a warm, not hot, temperatureinadequate reheating – not hot enough (at core) for long enoughInadequate cooking not hot enough (at core) for long enoughInadequate cooling warm for too long

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27. Physical hazardsNatural part of a raw food that the consumer may expect you to remove for example: leaves, twigs, shell, scales, feathers, pips, pits, seeds, stones or boneAccidentally added for example: hair, fingernails, dressings, pens, cigarettes, nuts, bolts, screws, staples, pest nesting material and feces

28. Common sources of physical hazardsRaw food and the natural environmentPeoplePackagingBuildings and equipmentPests

29. Chemical hazardsChemicals in the environment for example: poisonous metals, by-products of industrial processes Agricultural and veterinary residuesfor example: traces of pesticides, animal antibiotics or animal growth hormonesIncorrect quantities of additives for example: flavor enhancers or colorantsPoor practices in the workplacefor example: careless use of cleaning products or machine lubricants, or contact reactions when food is placed in unsuitable metal containers

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32. When to wash your hands (1)Including but not limited to the following:Before:starting workhandling any foodRegularly during food preparation tasksWhen switching between:handling raw and cooked or ready-to-eat foodhandling raw and TCS food

33. When to wash your hands (2)After:preparing raw foodvisiting the restroomcoughing, sneezing or blowing your nosetouching your face, hair or other parts of the bodycleaning and sanitizing, or handling containers of cleaning chemicalswearing gloves (protective or disposable)dealing with garbage or trashtaking a meal or rest breakany other activity that could contaminate hands

34. How to wash your handsMoisten hands, wrists and lower forearms with warm-to-hot waterApply soapRub the soap into hands, wrists and forearms briskly for at least 10 to 15 secondsDon’t forget to clean between fingers and under fingernailsRinse thoroughly with clean, warm, running waterDry hands thoroughly in the approved manner

35. Hand and arm hygiene Requirements for food employeesKeep hands and exposed portions of arms cleanKeep fingernails in good condition – trimmed, filed and kept so that the edges are cleanable and not roughWash hands before donning gloves for working with foodDo not wear fingernail polish or artificial fingernails when working with exposed food (unless wearing intact gloves in good repair)Do not wear jewelry on hands and arms while preparing food

36. Protective clothingEmployee responsibilitiesWear the correct clothing for the workChange clothing as soon as it becomes soiled, torn or damagedTell manager if protective clothing is torn or damagedWash hands before putting on protective or disposable glovesWash hands after removing protective or disposable glovesFollow workplace rules for storing, disposing of or laundering protective clothing

37. Reporting illness Responsibility of the person in chargeSalmonella TyphiNontyphoidal SalmonellaShigella speciesShigatoxin-producing Escherichia coliHepatitis A virusNorovirus

38. Food employee – personal habits (1)Do:cover cuts with a waterproof bandagekeep nails short and cleanwash hands regularlyreport illnesses

39. Food employee – personal habits (2)Do not:wear jewelry or watchescough or sneeze over foodpick nosespitbite nails or lick fingersscratchtouch face or haireat in a food preparation or storage areasmoke

40. Temperature controlTransportation DeliveryStorage refrigeratedfrozendry PreparationThawingCookingCoolingReheatingHoldingService

41. Temperature measuring devicesTo ensure the accuracy of readings, calibrate devices:before they are first usedat regular intervals, as a matter of courseafter damageafter an inaccurate reading is suspectedwhenever there is a confirmed case of foodborne illness linked to temperature abuse

42. General guidance for checking the temperature of TCS foodStage of food handlingWhen to check temperatureDELIVERYEvery time food is deliveredSTORAGERefrigerationRefrigerated displayFreezerDryDaily, at leastDaily, at leastDaily, at leastRegularlyTHAWINGWhenever food is thawedCOOKINGWhenever food is cookedCOOLINGWhenever food is cooledREHEATINGWhenever food is reheatedHOT HOLDINGFrequently throughout the holding periodCOLD HOLDINGFrequently throughout the holding period

43. Food preservation methodsRefrigerationFreezing Pasteurization Ultra-heat treatment Canning Sterilization Use of salt or sugar Pickling Modified atmosphere packaging (MAP)Smoking Dehydration

44. Receiving food Inspect supplies right awayCheck the condition and, if appropriate, the temperature of the delivery vehicleCheck code datesMeasure the temperature of refrigerated and frozen foodCheck quantities, grades and the condition of all foodReject unacceptable supplies, following the workplace proceduresComplete appropriate documentationStore supplies in appropriate storage right away

45. Reasons for rejecting foodWrong temperature or evidence of temperature abusePackaging damaged, dirty or inappropriateCans dented or bulgingVisible contamination or adulteration, such as mold or slimeDiscolorationUnusual odorSour flavorWrinkling, drying or softening of fruit or vegetablesExpired code dateNo inspection seal or tag for foods such as meat, poultry, eggs and shellfishInadequate documentation

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48. Time control: good practiceCook and serve immediately if possibleavoid reheating reheat only onceMinimize time in danger zonestore deliveries right away minimize preparation timeheat quickly cool quicklykeep hot food hot, keep cold food cold, keep frozen food frozenObserve code dates Rotate foods in storagefirst in, first out (FIFO)

49. Preparation principles Protect food from contamination at all timesWear suitable, clean outer clothingWash hands before working with foodWash hands regularly during work with foodAvoid touching food with bare handsUse clean and sanitized equipment and utensils for moving and containing food Apply time and temperature principles to TCS foodsUse a fresh, clean, sanitized spoon each time you need to taste-test food

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51. Approved thawing methods In a designated refrigeration unit at 5°C (41°F) or colderIn a microwave oven, if thawing is part of the continuous cooking processSubmerged under cold, running, potable (drinkable) water at 21°C (70°F) or belowAs part of the cooking process

52. Thawing principlesPlan work to take thawing times into account – some foods take a long timeUse containers that will not overflowCover food to prevent contamination during thawingSelect most suitable thawing method according to type/size of food and equipment availableIf you have to use a multi-purpose refrigerator, place frozen food on the lowest shelf to prevent juices from dripping onto other foods

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55. Cooking principlesPlan work so that hot food is not prepared too far ahead of service Rotate large food items part way through cooking and stir liquid foods frequentlyAllow food cooked in a microwave oven to stand for two minutes after cookingMeasure the internal temperature at the center or the thickest part of the foodBe certain the food reaches at least the minimum temperature required for the required time

56. Approved methods of cooling Divide hot food into smaller or thinner portionsUse shallow containers ideally the product should be less than 5-8 cm (2-3 inches) deepDivide hot food into several smaller containersUse an ice bath place the food in its container in another container that holds ice and cold waterStir or turn the food while it is coolingAdd ice (made from potable water) as an ingredient

57. Cooling principles Plan your work to take cooling times into accountProtect food from contamination as it coolsUse an approved method of cooling that reduces the temperature as rapidly as possibleTCS food should be cooled:from 135°F (57°C) to 70°F (21°C) within two hoursfrom 135°F (57°C) to 41°F (5°C) within a total of six hours or lessIndustry good practice cools food from 135°F (57°C) to 41°F (5°C) or colder within four hours

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59. Reheating principlesProtect food from contaminationStir of rotate food frequently to equalize the heatDispose of reheated food it it does not reach the required temperature within two hoursReheat food once onlyDiscard uneaten portions of reheated foodEnsure that food reaches the minimum temperature for at least the minimum time and well within the maximum of two hoursRTE foods that are commercially processed and TCS foods shall be reheated to a minimum temperature of 135°F for hot holdingProperly cooked and refrigerated food that is prepared for immediate service in response to an individual order may be served at any temperature.

60. Holding and displaying food Protect food from contaminationReplace self-service utensils with clean, sanitized ones regularlyMeasure the temperature of food frequently (at least once every four hours) and follow the workplace procedures if there is an unsatisfactory temperature reading

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63. Definitions of cleaning and sanitizingClean: free from dirt and soilCleaning: removing dirt by use of energyheatdetergentphysical effortSanitary: safe for health/free from dangerous levels of pathogens and spoilage organismsSanitizing: reduction of bacteria to a safe levelvery hot watersteamchemicalsSterilizing: elimination of all bacteria and their spores

64. What to sanitize: examplesFood-contact surfaces knives and utensils slicers and mincers mixers containers cutting boards work surfacesHand-contact surfaces handles doors refrigeration units freezers cupboards utensils faucetsContamination hazards trash containers cleaning cloths

65. When to sanitizeBefore using equipment or utensilsWhen switching to working with another type of foodAs often as possible during the shift, and at least every four hours if something is in constant useImmediately after useAt the end of the shift

66. Master cleaning schedulesItem/area• FrequencyMethod and materialsEmployee

67. Stages of cleaning and sanitizingStage 1 Pre-clean: remove any loose dirtStage 2 WashStage 3 Rinse with clean, hot waterStage 4 SanitizeStage 5 Air dryA 3-compartment sink should normally be used, although local regulations may vary.

68. Safety precautions Store chemicals away from foodKeep chemicals in clearly labeled, approved containersFollow safety procedures and instructionsUse correct protective clothingNever mix chemicals

69. Warewashing – sanitization guidelinesAgentMinimum concentrationTemperatureContact timeChlorine50mg/L38°C (100°F) at pH10 or less24°C (75°F) at pH8 or lessat least 7 secondsIodinebetween 12.5mg/L and 25mg/L24°C (75°F) at pH5 or lessat least 30 secondsQuats200ppm 24°C (75°F) at about pH7, but affected by water hardness above 500mg/Lat least 30 secondsHot water sanitizing77.2°C (171°F) 72.2°C (180°F) manual immersion: 30 seconds (may vary in some jurisdictions)mechanical: final rinse cycle

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71. Types of food pestPests that live in, on or around foodRodents (vermin)ratsmiceInsectsfliescockroachesmothsBirdsStored product pests mitesweevilsbeetles

72. Problems from pests Spread of diseasesFood contamination and wastageDamage to buildingsLoss of customers and salesReduced profitLegal violations

73. What pests need Foodin storagein garbage and trashWarmthfrom cooking activitiesfrom heating systemsfrom refrigeration unitsMoisturedripping faucetspools of waterShelterunder equipmentin undisturbed areasin packaging

74. Pest prevention and control Prevent access to the premisesDeny access to food and shelterClean thoroughlyStay alertOperate an integrated pest management plan

75. Evidence of pests Observing a live pestDead bodiesDroppingsDamage and debrisNoisePrintsSmellFeathers (birds)Smears, rat-runs and fur (rodents)Eggs/larvae (insects)

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78. Principles of layout and locationContamination preventionPest preventionEase of cleaningTemperature controlFire safetyPotable waterAccess for people with disabilities

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80. Construction featuresNon-porousDurableCleanableFire resistantNon-skidPest proofedSmooth and without cracks that could harbor bacteria or pestsLight colored, so dirt can be seen quickly and cleaned

81. Food-contact equipment and utensilsNon-porousSmoothEasily cleanableDurableCorrosion resistantRust resistantNon-toxicFree from joints and seams

82. Utilities and facilities Water supply and drainageElectricity and gasLighting and ventilationWashing facilitiesfood sinksequipment sinks/warewashershandwashing stationsEmployee rooms and restroomsCustomer restroomsAccess for people with disabilities

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84. Main legal obligationsTo make certain that food offered to consumers is:safeunadulteratedhonestly presented

85. Examples of topics covered by food safety legislationSafeguarding public health by providing consumers with food that is safe, unadulterated and honestly presentedControl of contamination, adulteration and foodborne illnessComposition and labeling of food (honestly presented)Permits to operateSanitation of food premises and equipmentOccupational health and safetyProvision of sanitary accommodation, water supplies and washing facilitiesSafe and non-toxic materialsPersonal hygiene, including the reporting of certain diseasesTemperature and time controlInspections and corrective actionsEducation and training of food employees

86. Sources of regulation FederalStateLocalCountyMunicipalTribal

87. Forms of regulationStatutesRegulationsOrdinancesCodesVoluntary controls and standards

88. Federal agencies – examplesFood and Drug Administration (FDA)United States Department of Agriculture (USDA)Environment Protection Agency (EPA)Centers for Disease Control and Prevention (CDC)National Marine Fisheries Service (NMFS)Occupational Safety and Health Administration (OSHA)

89. FDA responsibilities – examplesRegulating the processing, manufacturing and interstate shipping and sale of food except meat, poultry and eggsSetting standards for the composition, quality, safety and labeling of food and food additivesIssuing a recall of a food that may cause a risk to healthPublishing and regularly updating the FDA Food Code

90. Role of state and local agenciesVarious agencies have responsibility for regulating and enforcing food safety – for example public health, environmental health or agriculture departments – they:have primary influence on the day-to-day operation of a food establishmenthave a general duty to protect public health and ensure food offered to consumers is safe, unadulterated and honestly presentedissue of permits to operateprovide advice on all aspects of food safetyconduct food safety inspectionsenforce the state or local food code

91. What is inspected Employee and management food practicesPersonal hygiene, including restrictions of infected employeesTime and temperature controlFood flowsMeasures to prevent contamination and cross-contaminationCleaning and sanitizing methodsEquipment and utensilsStorage conditionsPest controlWater supplies and waste disposalHandling of toxic materialsConformance with the HACCP plan, if appropriate

92. Imminent health hazardA significant threat or danger to human health, based on evidence sufficient to show that a product, practice, circumstance or event creates a situation that requires immediate correction or cessation of operation to prevent injury.A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstances that could endanger public health.FDA Food Code

93. The seven HACCP principles Identify hazards Identify the critical control points (CCPs) Set up critical limits for each CCP Monitor the CCPs Establish corrective actions Verify that the HACCP system is working Document the HACCP system

94. Food flow diagram – retail operationSTORAGEDRYCHILLEDFROZENDISPLAYAMBIENTCHILLEDFROZENREMOVAL/DISPOSAL OF UNFIT, DAMAGED OR OUT-OF-DATE STOCKRECEIPTUNPACKING, PRICING ETCPORTIONING, SLICING (DELI)

95. Food flow diagram – catering operationDELIVERY RECEIPTSTORAGEDRYCHILLEDFROZENTHAWPREPARATIONCOOKINGHOT HOLDSERVE HOTSERVE HOTCHILLREHEATSERVE HOTSERVE COLDSERVE COLD

96. Decision treeIS THERE A HAZARD AT THIS PROCESS STEP?YESDO PREVENTATIVE MEASURES EXIST?IS THE PROCESS STEP SPECIFICALLY DESIGNED TO ELIMINATE THE HAZARD OR REDUCE IT TO AN ACCEPTABLE LEVEL?COULD CONTAMINATION OCCUR OR INCREASE TO AN UNACCEPTABLE LEVEL?WILL A SUBSEQUENT PROCESS STEP ELIMINATE OR REDUCE OCCURANCE TO AN ACCEPTABLE LEVEL?THIS IS NOT A CRITICAL CONTROL POINT. CONSIDER THE NEXT HAZARDTHIS IS A CRITICAL CONTROL POINT. CONTROLS MUST BE DEVELOPED FOR FOOD SAFETY.THIS IS NOT A CRITICAL CONTROL POINT. CONSIDER THE NEXT HAZARD.THIS IS NOT A CRITICAL CONTROL POINT. CONSIDER THE NEXT HAZARD.IS IT ESSENTIAL FOR FOOD SAFETY TO CONTROL THE HAZARD?CHANGE THE PROCESS OR MODIFY THE PRODUCT.THIS IS NOT A CRITICAL CONTRL POINT. CONSIDER THE NEXT HAZARD.NOYESYESNOYESYESNONONOYESNO

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98. Some supervisory management skillsListeningObservingExplainingAdvisingDemonstratingTrainingSetting a good exampleMotivatingSupportingTrouble-shooting and problem-solvingAnalyzingCreating (standards and procedures)MonitoringTestingControlling and enforcingCorrectingReviewingDocumentingEnsuring food is safe to eatEnsuring food qualityEnsuring legal compliance

99. Duties of the person in charge (1)Ensure that employees:clean hands effectivelycheck foods as they are receivedCook TCS foods properlyuse approved methods to cool TCS foods rapidlysanitize multi-use equipment and utensils after cleaning and before reuseprevent the cross-contamination of ready-to-eat food from bare hands by using suitable utensils, dispensing equipment, deli paper or glovesreceive proper training in food safety relevant to duties

100. Duties of the person in charge (2)Ensure that consumers are:advised that orders of raw or partially cooked ready-to-eat foods of animal origin are not cooked sufficiently to ensure it is safe to eatnotified that they should use clean tableware if they return to self-service areas such as salad bars and buffets.

101. Duties of the person in charge (3)Ensure that:persons who are not essential to the operation of the food establishment should not normally be allowed into food preparation, food storage or warewashing areas (brief visits may be authorized by the person in charge if steps are taken to prevent contamination of food, food equipment, utensils etc)employees and delivery, maintenance and pest control personnel and any others who enter food preparation, food storage or warewashing areas comply with the appropriate food code

102. Training Orientation (or induction) trainingBasic/employee Supervisory and managementRefresher/review

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