Welcome 1-2 Additional Content - PowerPoint Presentation

1. Welcome

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3. 1-2

4. Additional Content1-3

5. Challenges to Food SafetyA foodborne illness is a disease transmitted to people through foodAn illness is considered an outbreak when:Two or more people have the same symptoms after eating the same foodAn investigation is conducted by state and local regulatory authoritiesThe outbreak is confirmed by laboratory analysis1-4

6. Challenges to Food SafetyChallenges include:Time and moneyLanguage and cultureLiteracy and educationPathogensUnapproved suppliersHigh-risk customersStaff turnover1-5

7. The Cost of Foodborne IllnessesThe human costs of foodborne illness:Lost work Medical costsLong-term disabilityDeath1-6

8. How Foodborne Illnesses OccurUnsafe food is usually the result of contaminationThe presence of harmful substances in foodContamination may come from:Biological, chemical, and physical hazardsUnsafe practices1-7

9. Poor cleaning and sanitizingPoor personal hygieneCross-contaminationTime-temperature abusePurchasing food from unsafe sourcesHow Food Becomes Unsafe 1-8

10. How Food Becomes Unsafe Poor cleaning and sanitizing: Equipment and utensils are not washed, rinsed, and sanitized between usesFood-contact surfaces are wiped clean instead of being washed, rinsed, and sanitizedWiping cloths are not stored in a sanitizer solution between usesSanitizer solution was not prepared correctly1-9

11. Food Most Likely to Become UnsafeTCS food:1-10

12. Food Most Likely to Become UnsafeTCS food: 1-11

13. Populations at High Risk for Foodborne IllnessesThese people have a higher risk of getting a foodborne illness:Elderly peoplePreschool-age childrenPeople with compromised immune systems 1-12

14. Keeping Food SafeFocus on these measures: Controlling time and temperaturePreventing cross-contaminationPracticing good personal hygienePurchasing from approved, reputable suppliersCleaning and sanitizing1-13

15. Keeping Food SafeTraining and monitoring:Train staff to follow food safety proceduresProvide initial and ongoing trainingProvide all staff with general food safety knowledgeProvide job-specific food safety training Retrain staff regularly1-14

16. Keeping Food SafeTraining and monitoring:Document trainingMonitor staff to make sure they are following proceduresRetrain employees who complete tasks incorrectly1-15

17. Keeping Food SafeThe person in charge must: Be a Certified Food Protection Manager Be onsite during operating hours 1-16

18. Keeping Food SafeThe person in charge may not need to be onsite at all times if: The operation poses minimal risk for causing a foodborne illnessBased on the kind of operation it isBased on the type of food served or soldCashier-less markets and convenience stores are examples1-17

19. Keeping Food SafeTo become a Certified Food Protection Manager: You must pass a test from an accredited programThe program must be accredited by an agency approved by a Conference for Food ProtectionCompleting this course and passing the ServSafe exam meets this requirement1-18

20. Keeping Food SafeWhy is it important to be a Certified Food Protection Manager: CDC study suggests that it reduces the risk of foodborne illness.was a distinguishing factor between restaurants that experienced an outbreak and those that had not.FDA studies suggest more effective control of risk factors for foodborne illness.1-19

21. Agencies Responsible for Preventing Foodborne IllnessFood and Drug Administration (FDA): Inspects all food except meat, poultry, and eggsRegulates food transported across state linesProvides technical support and trainingIssues the Food CodeThe FDA Food Code: Provides recommendations for food safety regulationsCreated for city, county, state, and tribal agenciesIs recommendation not law 1-20

22. Agencies Responsible for Preventing Foodborne IllnessThe U.S. Department of Agriculture (USDA): Regulates and inspects meat, poultry, and eggsRegulates food transported across state linesRegulates food involving more than one stateThe Centers for Disease Control and Prevention (CDC) and the Public Health Service (PHS): Assist the FDA, USDA, and state and local health departmentsConduct research into causes of foodborne-illness outbreaksAssist in investigating outbreaks1-21

23. Agencies Responsible for Preventing Foodborne IllnessState and local regulatory authorities: Write or adopt codes regulating retail and foodservice operationsCodes may differ from the FDA Food CodeFood safety responsibilities include:Inspecting operationsEnforcing regulationsInvestigating complaints and illnessesIssuing licenses/permits1-22

24. Review Activity1-23Let’s review

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27. Additional Content2-3

28. How Contamination HappensContaminants come from a variety of places: Animals used for foodAir, contaminated water, and dirtChemicals used in the operationNatural contaminants (e.g., bones in fish)PeopleDeliberatelyAccidentally2-4

29. How Contamination HappensContaminants come from a variety of places: Fecal–oral route of contaminationFailure to wash hands after using restroomFeces on fingers gets on foodFood with feces eaten2-5

30. How Contamination HappensContaminants come from a variety of places: Contact with a person who is sickFrom person to personSneezing or vomiting onto food or food-contact surfacesTouching dirty surfaces/equipment and then touching food 2-6

31. Biological ContaminationThe Big Six pathogens: Shigella spp.Salmonella TyphiNontyphoidal SalmonellaShiga toxin-producing Escherichia coli (STEC), also known as E. coliHepatitis ANorovirus2-7

32. Symptoms of Foodborne IllnessCommon symptoms of foodborne illness:DiarrheaVomitingFeverNauseaAbdominal crampsJaundice (yellowing of skin and eyes)Onset times: Depend on the type of foodborne illnessCan range from 30 minutes to six weeks2-8

33. FAT TOM—Conditions for Bacteria to GrowAcidity:pH is the measure of acidityThe pH scale ranges from 0 to 14A value of zero is highly acidicA value of 14 is highly alkalineA pH of 7 is neutralBacteria grow best in food with a pH that is neutral to slightly acidic2-9

34. 2-10FAT TOM—Conditions for Bacteria to GrowTemperature:Bacteria grow rapidly between 41ºF and 135ºF (5ºC and 57ºC)Bacteria grow even more rapidly from 70ºF to 125ºF (21ºC to 52ºC)Bacteria growth is limited when food is held above or below the temperature danger zone

35. 2-11FAT TOM—Conditions for Bacteria to GrowMoisture: Water activity (aw) = Moisture available in food for bacteria growthAw scale ranges from 0 to 1.0The higher the value, the more available moistureWater has an aw of 1.0

36. Major Bacteria That Cause Foodborne IllnessThe FDA has identified four types of bacteria that cause severe illness and are highly contagious:Salmonella TyphiNontyphoidal SalmonellaShigella spp.Shiga toxin-producing Escherichia coli (E. coli) (STEC)Food handlers diagnosed with an illness from these bacteria must never work in the operation while sick2-12

37. Major Bacteria That Cause Foodborne Illness Food Linked with the BacteriaPrevention MeasuresReady-to-eat foodBeveragesExclude from the operation food handlers diagnosed with an illness caused by Salmonella TyphiWash handsCook food to required minimum internal temperaturesBacteria: Salmonella Typhi (SAL-meh-NEL-uh TI-fee)Source: People2-13

38. Major Bacteria That Cause Foodborne Illness Food Linked with the BacteriaPrevention MeasuresPoultry and eggsMeatMilk and dairy productsProduce, such as tomatoes, peppers, and cantaloupesCook poultry and eggs to required minimum internal temperaturesPrevent cross-contamination between poultry and ready-to-eat foodKeep food handlers who are vomiting or have diarrhea and have been diagnosed with an illness from nontyphoidal Salmonella out of the operationBacteria: Nontyphoidal Salmonella (SAL-meh-NEL-uh)Source: Farm animals2-14

39. Major Bacteria That Cause Foodborne Illness Food Linked with the BacteriaPrevention MeasuresFood easily contaminated by hands, such as salads containing TCS food (e.g., potato, tuna, shrimp, macaroni, chicken)Food that has had contact with contaminated water, such as produceExclude food handlers who have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operationWash handsControl flies inside and outside the operationBacteria: Shigella spp. (shi-GEL-uh)Source: Feces of humans with the illness2-15

40. Major Bacteria That Cause Foodborne Illness Food Linked with the BacteriaPrevention MeasuresGround beef (raw and undercooked)Contaminated produceExclude food handlers who have diarrhea and have been diagnosed with a disease from the bacteriaCook food, especially ground beef, to required minimum internal temperaturesPurchase produce from approved, reputable suppliersPrevent cross-contamination between raw meat and ready-to-eat foodBacteria: Shiga toxin-producing Escherichia coli (ess-chur-EE-kee-UH KO-LI)Source: Intestines of cattle; infected people2-16

41. Major Viruses That Cause Foodborne IllnessesThe FDA has identified two viruses that are highly contagious and can cause severe illness:Hepatitis A NorovirusFood handlers diagnosed with an illness from Hepatitis A or Norovirus must not work in an operation while they are sick2-17

42. Major Viruses That Cause Foodborne Illness Food Linked with the VirusPrevention MeasuresReady-to-eat foodShellfish from contaminated waterExclude from the operation staff who have been diagnosed with Hepatitis AExclude from the operation staff who have had jaundice for seven days or lessWash handsAvoid bare-hand contact with ready-to-eat foodPurchase shellfish from approved, reputable suppliersVirus: Hepatitis A (HEP-a-TI-tiss)Source: Feces of humans with the illness2-18

43. Major Viruses That Cause Foodborne Illness Food Linked with the VirusPrevention MeasuresReady-to-eat foodShellfish from contaminated waterExclude from the operation staff who are vomiting or have diarrhea and have been diagnosed with NorovirusWash handsAvoid bare-hand contact with ready-to-eat foodPurchase shellfish from approved, reputable suppliersVirus: Norovirus (NOR-o-VI-rus)Source: Feces of humans with the illness2-19

44. 2-20Biological ToxinsOrigin:Naturally occur in certain plants, mushrooms, and seafoodSeafood toxins:Produced by pathogens found on certain fishTuna, bonito, mahi-mahiHistamine produced when fish is time-temperature abusedOccur in certain fish that eat smaller fish that have consumed the toxin Barracuda, snapper, grouper, amberjackCiguatera toxin is an example

45. 2-21Biological ToxinsIllness:Symptoms and onset times vary with illnessPeople will experience illness within minutesGeneral symptoms:Diarrhea or vomitingNeurological symptomsTingling in extremitiesReversal of hot and cold sensationsFlushing of the face, hives, burning in mouthDifficulty breathingHeart palpitations

46. Chemical ContaminantsTo prevent chemicals from contaminating food: Make sure the manufacturers’ labels on original chemical containers are readableFollow directions and local regulatory requirements when throwing out chemicalsUse chemicals for their intended useSeparate chemicals from food and food-contact surfaces by spacing and partitioning 2-22

47. 2-23Physical ContaminantsSymptoms: CutsDental damageChokingBleeding and painTo prevent contamination: Purchase food from approved, reputable suppliersInspect food upon receiptPractice good personal hygiene

48. Deliberate Contamination of FoodGroups who may attempt to contaminate food:Terrorists or activistsDisgruntled current or former staffVendorsCompetitorsFDA defense tool:A.L.E.R.T.2-24

49. Deliberate Contamination of FoodAssure Make sure products received are from safe sourcesLook Monitor the security of products in the facility Employees Know who is in your facilityReports Keep information related to food defense accessible Threat Develop a plan for responding to suspicious activity or a threat to the operation2-25

50. Responding to a Foodborne-Illness OutbreakGather informationAsk the person for general contact informationAsk the person to identify the food eatenAsk for a description of symptomsAsk when the person first got sickNotify authoritiesContact the local regulatory authority if an outbreak is suspected2-26

51. Responding to a Foodborne-Illness OutbreakSegregate productSet the suspected product aside if any remainsInclude a label with “Do Not Use” and “Do Not Discard” on itDocument the informationLog information about suspected productInclude a product description, product date, lot number, sell-by date, and pack size2-27

52. Responding to a Foodborne-Illness OutbreakIdentify staffKeep a list of food handlers scheduled during the incidentInterview staff immediatelyCooperate with authoritiesProvide appropriate documentationReview proceduresDetermine if standards are being metIdentify if standards are not working2-28

53. Food AllergensA food allergen is a protein in a food or ingredient that some people are sensitive toThese proteins occur naturallyWhen enough are eaten an allergic reaction can occurThe immune system mistakenly considers the protein harmfulThe immune system attacks the food protein 2-29

54. Food AllergensAllergic reactionInitially symptoms may be mildIn severe cases death can occur Anaphylaxis—a severe allergic reaction—can occurAnaphylaxis can lead to deathCall the emergency number when this occurs2-30

55. Preventing Allergic ReactionsFood labelsThe Big Eight allergens must be clearly identified on labels of manufactured food in one of these ways:Including it in the common name of the foodShowing it in parentheses after the ingredientShowing it in a “contains” statement2-31

56. Preventing Allergic ReactionsService staff should help prevent allergic reactions by:Describing dishesTell customers how the item is preparedIdentifying ingredientsTell customers if the food they are allergic to is in the itemIdentify secret ingredientsSuggesting itemsSuggest items that do not contain the allergen2-32

57. Preventing Allergic ReactionsService staff should help prevent allergic reactions by:Identifying the allergen special orderClearly mark the orderThis is done to inform kitchen staff of the allergyDelivering foodConfirm order with kitchen staffMake sure no allergens touch the plateHand-deliver food separately from other food2-33

58. Preventing Allergic ReactionsKitchen staff can avoid cross-contact by:Checking recipes and ingredient labels to confirm allergens are not presentMaking sure the allergen does not touch anything for customers with food allergiesIncludes food, beverages, utensils, and equipmentUsing separate fryers and cooking oils when frying food for customers with food allergiesLabeling food packaged on-site for retail sale Name all major allergens on the label and follow any additional labeling requirements 2-34

59. Review Activity2-35Let’s review

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61. 3-2

62. Additional Content3-3

63. Situations That Can Lead to Contaminating FoodFood handlers can contaminate food when they:Have a foodborne illness Have wounds or boils that contain a pathogenSneeze or coughHave contact with a person who is illUse the restroom and do not wash their hands (fecal–oral route of contamination)Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin3-4

64. Managing a Personal Hygiene ProgramManagers must focus on the following:Creating personal hygiene policiesTraining food handlers on personal hygiene policies and retraining them regularlyModeling correct behavior at all timesSupervising food safety practicesRevising personal hygiene policies when laws or science change3-5

65. Where to Wash HandsHandwashing:Must take place in a designated handwashing sinkMust be monitored Hands must NEVER be washed in sinks designated for:Food prepDishwashingDiscarding waste water3-6

66. How to wash hands (should take at least 20 seconds): 5. Dry hands and arms. Use a single-use paper towel or hand dryer.4. Rinse hands and arms thoroughly. Use running warm water. 3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean fingertips, under fingernails, and between fingers.2. Apply soap. Apply enough to build up a good lather. Follow the manufacturer’s recommendations. 1. Wet hands and arms. Use running warm water.Handwashing3-7

67. 3-8When to Wash HandsYou should also wash your hands after: Handling service animals or aquatic animalsChanging tasks (before beginning new task)Leaving and returning to the kitchen/prep areaUsing electronic devices

68. 3-9Corrective ActionIf food handlers have touched food or food-contact surfaces with unclean hands: Dispose of the contaminated foodClean potentially contaminated equipment and utensilsRetrain or coach people not following proper handwashing procedures

69. 3-10Hand-Care GuidelinesAdditional measures to prevent contamination: File ragged fingernailsThey are hard to keep cleanThey can hold pathogensThey can break off into foodDo NOT wear nail polishIt can be worn if the food handler wears single-use glovesDo NOT wear false fingernailsThey can be worn if the food handler wears single-use gloves

70. Infected Wounds or BoilsHow a wound is covered depends on where it is located:Cover wounds on the hand, finger, or wrist with an impermeable cover (i.e., bandage or finger cot) and then a single-use gloveCover wounds on the arm with an impermeable cover, such as a bandageCover wounds on other parts of the body with a dry, durable, tight-fitting bandage3-11

71. Single-Use GlovesSingle-use gloves:Should always be worn when handling ready-to-eat foodAre not required to be worn whenWashing produceHandling ready-to-eat ingredients for a dish that will be cooked3-12

72. How to Use GlovesHow to use gloves:Wash and dry hands before putting gloves onSelect the correct glove sizeHold gloves by the edge when putting them onOnce gloves are on, check for rips or tearsNEVER blow into glovesNEVER roll gloves to make them easier to put on3-13

73. Bare-Hand Contact with Ready-to-Eat FoodSince food can be contaminated when touched with bare hands:Do NOT handle ready-to-eat food with bare hands NEVER handle ready-to-eat food with bare hands if you primarily serve a high-risk population 3-14

74. Bare-Hand Contact with Ready-to-Eat FoodFood may be handled with bare hands if:The food is An ingredient in a dish that does NOT contain raw meat, seafood, or poultryThe dish will be cooked to at least 145˚F (63˚C) The food is An ingredient in a dish containing raw meat, seafood, or poultryThe dish will be cooked to the required minimum internal temperature of the raw item(s)3-15

75. Work Attire GuidelinesAdditional guidelines:Do NOT wear hair accessories that could become physical contaminantsDo NOT wear false eyelashes. They could become physical contaminantsFood handlers with facial hair should also wear beard restraints3-16

76. Work Attire GuidelinesTo prevent contamination:Change into work clothes at work if possibleStore street clothing and personal belongings in designated areas. Store dirty clothing away from food and prep areasIn nonabsorbent containers In washable laundry bags 3-17

77. Policies for Reporting Health IssuesProvide proof that staff have been informed of the need to report illness:Signed statements that they will report illnessDocumentation of completed training that includes the need to report illnessPosted reminders to notify managers of illness 3-18

78. Reporting IllnessFood handlers must report it if diagnosed with an illness from the following pathogens:NorovirusHepatitis AShigella spp.Shiga toxin-producing E. coli (STEC)Salmonella TyphiNontyphoidal Salmonella3-19

79. Watch for Staff IllnessesSigns of illness you should watch for:VomitingExcessive trips to the bathroomYellowing of the skin, eyes, or fingernailsCold sweats or chills (indicating a fever)Persistent nasal discharge and sneezing3-20

80. Restricting or Excluding Staff for Medical Conditions3-21IfThenThe food handler has an infected wound or boil that is not properly coveredRestrict the food handler from working with exposed food, utensils, and equipment The food handler has a sore throat with a feverRestrict the food handler from working with exposed food, utensils, and equipmentExclude the food handler from the operation if you primarily serve a high-risk populationA written release from a medical practitioner is required before returning to work

81. Restricting or Excluding Staff for Medical Conditions3-22IfThenThe food handler Has persistent sneezing, coughing, or a runny nose With discharges from the eyes, nose, or mouthRestrict the food handler from working with exposed food, utensils, and equipment

82. Restricting or Excluding Staff for Medical Conditions3-23IfThenThe food handler has at least one of these symptoms from an infectious condition:VomitingDiarrheaJaundice (yellow skin or eyes)Exclude the food handler from the operationVomiting and diarrheaBefore returning to work, food handlers must have either:Had no symptoms for at least 24 hoursOrA written release from a medical practitionerJaundiceReport food handlers to the regulatory authority. Exclude food handlers who have had jaundice for seven days or less.Before returning to work, food handlers must have both:A written release from a medical practitioner And Approval from the regulatory authority

83. Restricting or Excluding Staff for Medical Conditions3-24IfThenThe food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens:NorovirusShigella spp.Nontyphoidal SalmonellaShiga toxin-producing E. coli (STEC)The food handler has been diagnosed with an illness caused by one of these pathogens:Hepatitis ASalmonella TyphiExclude the food handler from the operationReport the situation to the regulatory authorityWork with the medical practitioner and the local regulatory authority

84. Review Activity3-25Let’s review

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86. Hazards in the Flow of FoodThe flow of food:The path that food takes through your operationTo keep food safe throughout the flow of food:Prevent cross-contaminationPrevent time-temperature abuse4-2

87. Guidelines for Preventing Cross-ContaminationSeparate equipment:Use separate equipment for raw and ready-to-eat foodClean and sanitize:Clean and sanitize all work surfaces, equipment, and utensils before and after each task4-3

88. Guidelines for Preventing Cross-ContaminationPrep raw and ready-to-eat food at different times:If using the same prep table, prep raw meat, fish, and poultry at a different time than ready-to-eat foodWhen possible, prep ready-to-eat food before raw food4-4

89. Preventing Cross-ContaminationPrep raw and ready-to-eat food at different times:Separate raw meat, poultry, and seafood from unwashed and ready-to-eat fruits and vegetables.Buy prepared food:Buy food items that don’t require much prepping or handling.4-5

90. Time-Temperature ControlTime-temperature control:Food held in the range of 41˚F to 135˚F (5˚C to 57˚C) has been time-temperature abusedPathogens grow much faster between 70˚F and 125˚F (21˚C and 52˚C) Food is being temperature abused whenever it is handled in the following ways:Cooked to the wrong internal temperatureHeld at the wrong temperatureCooked or reheated incorrectly4-6

91. Avoiding Time-Temperature AbuseAvoid time-temperature abuse:Monitor time and temperatureMake sure the correct kinds of thermometers are availableRegularly record temperatures and the times they are takenMinimize the time that food spends in the temperature danger zoneTake corrective actions if time-temperature standards are not met4-7

92. 4-8Monitoring Time and TemperatureBimetallic stemmed thermometer:Measures temperature through a metal stemHas a sensing area from the tip to the dimpleThe entire sensing area must be inserted into the foodHas a calibration nut to keep the thermometer accurate

93. Monitoring Time and TemperatureThermocouples and thermistors:Measure temperature through a metal probeDisplay temperatures digitallyHave a sensing area on the tip of their probeCome with interchangeable probesImmersion probeSurface probePenetration probeAir probe4-9

94. 4-10Thermocouple and Thermistor ProbesImmersion ProbeSurface ProbePenetration ProbeAir Probe

95. Monitoring Time and TemperatureInfrared (laser) thermometers:Used to measure the surface temperature of food and equipmentHold as close to the food or equipment as possible Remove anything between the thermometer and the food, food package, or equipmentFollow manufacturers’guidelines 4-11

96. Monitoring Time and TemperatureMaximum registering thermometer:Indicates the highest temperature reached during use Used where temperature readings cannot be continuously observedTime-temperature indicators (TTI):Monitor both time and temperatureAre attached to packages by the supplierA color change appears on the device when time-temperature abuse has occurred 4-12

97. General Thermometer GuidelinesWhen using thermometers:Wash, rinse, sanitize, and air-dry thermometers before and after using themCalibrate them at these times:After they have been bumped or droppedAfter they have been exposed to extreme temperature changesBefore deliveries arriveBefore each shift4-13

98. General Thermometer GuidelinesWhen using thermometers: Make sure they are accurateIf used to check food, thermometers must be accurate to +/- 2˚F or +/- 1˚CIf used to check air temperature, thermometers must be accurate to +/- 3˚F or +/- 1.5˚COnly use glass thermometers if they are enclosed in a shatterproof casing Insert the thermometer stem or probe into the thickest part of the foodTake more than one reading in different spotsWait for the thermometer reading to steady4-14

99. Calibrating ThermometersCalibration:Adjusting a thermometer to get a correct readingTwo methods:Ice-point method Boiling-point method4-15

100. 3. Adjust the thermometer so it reads 212˚F (100˚C) or the boiling point for your elevation.2. Put the thermometer stem or probe into the water.1. Bring tap water to a boil in a deep pan.Calibrating ThermometersBoiling-point method:4-16

101. 3. Adjust the thermometer so it reads 32˚F (0˚C). 2. Submerge the sensing area, and wait 30 seconds. 1. Fill a large container with ice and add tap water. Calibrating ThermometersIce-point method: 4-17

102. 4-18Review ActivityLet’s review

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104. 5-2PurchasingandReceiving

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106. Additional Content5-4

107. Purchasing ConsiderationsReview your suppliers’ recent inspection reportsThe reports should review these areas:Receiving and storageProcessingShippingCleaning and sanitizingPersonal hygieneStaff trainingRecall programHACCP program or other food safety system5-5

108. Receiving and InspectingReceiving guidelines:Have food delivered when staff can inspect itMake specific staff responsible for receivingTrain them to follow food safety proceduresAllow them to accept, reject, and sign for deliveriesProvide staff with tools Plan ahead for shipmentsInspect deliveries immediately5-6

109. Receiving and InspectingInspection process:1. Inspect the delivery truck for:Signs of contaminationOverall condition of vehicleSigns of pests2. Inspect the food items3. Store items as quickly as possible5-7

110. Receiving and InspectingKey drop deliveries:Supplier is given after-hour access to the operation to make deliveriesStaff must inspect the deliveries upon arrival at the operationDeliveries must meet the following criteria:From an approved sourcePlaced in the correct storage location to maintain the required temperature Protected from contamination in storageNOT contaminated Presented honestly 5-8

111. Receiving and InspectingReconditioning food:You may be able to recondition and use food that would have been rejectedA shipment of cans is delivered with contaminated surfacesThe cans may be cleaned and sanitized allowing them to be used5-9

112. Receiving and InspectingRecalls:Identify the recalled food itemRemove the item from inventoryStore the item separatelyLabel the item to prevent it from being placed back in inventoryInform staff not to use the productRefer to the vendor’s notification or recall notice for what to do with the item5-10

113. Receiving and Inspecting5-11Checking the temperature of meat, poultry, and fish:Insert the thermometer stem or probe into the thickest part of the food (usually the center)

114. 5-12Receiving and InspectingChecking the temperature of ROP Food (MAP, vacuum-packed, and sous vide food): Insert the thermometer stem or probe between two packagesAs an alternative, fold packaging around the thermometer stem or probe

115. 5-13Receiving and InspectingChecking the temperature of other packaged food:Open the package and insert the thermometer stem or probe into the food

116. Receiving and InspectingTemperatures for food deliveries:Live shellfish (oysters, mussels, clams, and scallops): Receive at an air temperature of 45˚F (7˚C) and an internal temperature no greater than 50˚F (10˚C)Once received, the shellfish must be cooled to 41˚F (5˚C) or lower in four hoursShucked shellfish: Receive at 45˚F (7˚C) or lower Cool the shellfish to 41˚F (5˚C) or lower in four hours5-14

117. Receiving and InspectingTemperatures for food deliveries:Milk: Receive at 45˚F (7˚C) or lowerCool the milk to 41˚F (5˚C) or lower in four hoursShell eggs: Receive at an air temperature of 45˚F (7˚C) or lower5-15

118. Receiving and InspectingReject cans with:Severe dents in the seam or deep dents in the bodyMissing labels Swollen or bulging ends Holes, leaks, or rust Reject other packaged food with:Bloated or leaking packaging (e.g., ROP food)Broken cartons or sealsDirty and discolored packagingCases or packages with signs of tampering 5-16

119. Receiving and InspectingThe meaning of package dates:Use-by or expiration dateThe recommended last date for the product to be at peak qualityReject items that have passed these datesSell-by dateTells the store how long to display the product for saleBest-by dateThe date by which the product should be eaten for best flavor or quality5-17

120. 5-18Receiving and InspectingRequired documents:Shellfish must be received with shellstock identification tags Tags indicate when and where the shellfish were harvested Store shellfish in their original containerDo NOT remove the shellstock tag until the last shellfish is usedWrite the date the last shellfish was used on the shellstock tagKeep the shellstock tag on file for 90 days after the last shellfish was used

121. Receiving and InspectingRequired documents: Fish that will be eaten raw or partially cookedDocumentation must show the fish was correctly frozen before being received Keep documents for 90 days from the sale of the fish Farm-raised fish Must have documentation stating the fish was raised to FDA standards Keep documents for 90 days from the sale of the fish5-19

122. Review Activity5-20Let’s review

123. 5-21Storage

124. 5-22

125. Additional Content5-23

126. StoringLabeling food for use on-site:All items not in their original containers must be labeledFood labels should include the common name of the food or a statement that clearly and accurately identifies itIt is not necessary to label food if it clearly will not be mistaken for another item5-24

127. StoringLabeling food packaged on-site for retail sale:Common name of the food or a statement clearly identifying itQuantity of the foodIf the item contains two or more ingredients, list the ingredients and subingredients in descending order by weightList of artificial colors and flavors in the food, including chemical preservativesName and place of business of the manufacturer, packer, or distributorSource of each major food allergen contained in the food 5-25

128. StoringDate marking:Ready-to-eat TCS food must be marked if held for longer than 24 hours Date mark must indicate when the food must be sold, eaten, or thrown outReady-to-eat TCS food can be stored for only seven days if it is held at 41˚F (5˚C) or lowerDay 1 is the day the food was prepared or a commercial container was openedFor example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label5-26

129. StoringDate marking:Operations use different systems for date markingSome write the day or date the food was prepared on the labelOthers write the use-by day or date on the label.5-27

130. StoringDate marking:If: A commercially processed food has a use-by date that is less than seven days from the date the container was openedThen:The container should be marked with this use-by date as long as the date is based on food safety 5-28

131. StoringDate marking:When combining food with different use-by dates in a dish, base the discard date of the dish on the earliest use-by date of ingredientsConsider a shrimp-and-sausage jambalaya prepared on December 4The shrimp has a use-by date of December 8The sausage has a use-by date of December 10 The use-by date of the jambalaya is December 85-29

132. StoringTemperatures:Make sure storage units have at least one air temperature measuring device. It must be accurate to +/- 3˚F or +/- 1.5˚C Put it in the warmest part of refrigerated units and the coldest part of hot-holding units Use open shelvingDo NOT line shelves with aluminum foil, sheet pans, or paperLining shelving restricts circulation5-30

133. StoringRotate food to use the oldest inventory first:One way to rotate products is to follow FIFOIdentify the food item’s use-by or expiration dateStore items with the earliest use-by or expiration dates in front of items with later datesOnce shelved, use those items stored in front firstThrow out food that has passed its manufacturer’s use-by or expiration date5-31

134. StoringPreventing cross-contamination: Store single-use items (e.g., sleeve of single-use cups, single-use gloves) in original packagingClean dollies, carts, transporters, and trays oftenStore dirty linens away from foodStore them in clean nonabsorbent containers, ORStore them in washable laundry bags5-32

135. StoringPreventing cross-contamination in coolers and freezers: Store raw meat, poultry, and seafood separately from ready-to-eat food. Raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer if:All items have been commercially processed and packaged5-33

136. StoringStore food in a clean, dry location away from dust and other contaminantsTo prevent contamination, NEVER store food in these areas:Locker rooms or dressing roomsRestrooms or garbage roomsMechanical roomsUnder unshielded sewer lines or leaking water linesUnder stairwells5-34

137. StoringHandling damaged, spoiled, or incorrectly stored food:Discard food that has become unsafeExpired, damaged, spoiled, or incorrectly stored foodFood missing a date markReady-to-eat TCS food that has exceeded its date markFood that has exceeded time/temperature requirements If food will be returned to the vendorStore the food away from other food and equipmentLabel the food so it will not be used5-35

138. Review Activity5-36Let’s review

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140. 6-2

141. Additional Content6-3

142. General Preparation PracticesWhen prepping food:Make sure workstations, cutting boards, and utensils are clean and sanitized Only remove as much food from the cooler as you can prep in a short period of timeThis helps prevent time-temperature abuse Return prepped food to the cooler or cook it as quickly as possible6-4

143. General Preparation PracticesFood and color additives:Only use additives approved by your local regulatory authorityNEVER use more additives than are allowed by law NEVER use additives to alter the appearance of food Do NOT sell produce treated with sulfites before it was received in the operation NEVER add sulfites to produce that will be eaten raw6-5

144. General Preparation PracticesPresent food honestly:Do NOT use the following to misrepresent the appearance of food:Food additives or color additivesColored overwrapsLightsPresent food in the way it was describedFor example, if a menu offers “Fried Perch,” another fish cannot be substitutedFood not presented honestly must be thrown out6-6

145. General Preparation PracticesCorrective actions:Food must be thrown out in the following situations:When it is handled by staff who have been restricted or excluded from the operation due to illnessWhen it is contaminated by hands or bodily fluids, such as from sneezingWhen it has exceeded the time and temperature requirements designed to keep food safeSometimes food can be reconditioned—restored to a safe condition6-7

146. ThawingWhen thawing food under running water:Submerge food under running, drinkable water at 70˚F (21˚C) or lowerUse a clean and sanitized food-prep sinkUse water flow strong enough to wash away food bitsNEVER let the temperature of the food go above 41˚F (5˚C) for longer than four hours 6-8

147. ThawingROP fish:Frozen fish received in ROP packaging must be thawed carefullyIf the label states that the product must remain frozen until use, then remove the fish from packaging:Before thawing under refrigerationBefore or immediately after thawing under running water6-9

148. If packaging fish using a reduced-oxygen packaging method, the fish must:Be frozen before, during, or after packagingInclude a label that states that the fish must be frozen until used6-10Prepping Specific Food

149. Prepping Specific FoodProduce: When soaking or storing produce in standing water or an ice-water slurry, do NOT mixDifferent itemsMultiple batches of the same itemRefrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41˚F (5˚C) or lowerDo NOT serve raw seed sprouts if primarily serving a high-risk population6-11

150. Prepping Specific FoodProduce: To control pathogens, produce may be washed withCertain types of chemicals Water containing ozone6-12

151. Prepping Specific FoodEggs and egg mixtures:Handle pooled eggs (if allowed) with care Cook promptly after mixing or store at 41˚F (5˚C) or lower Clean and sanitize containers used to hold them before making a new batch6-13

152. Prepping Specific FoodIce: Make ice from water that is safe to drinkNEVER use ice as an ingredient if it was used to keep food coldUse clean and sanitized containers and scoopsStore scoops outside of the ice machine in a clean, protected locationNEVER hold ice in containers that held chemicals or raw meat, seafood, or poultryNEVER touch ice with hands or use a glass to scoop ice 6-14

153. Preparation Practices That Have Special RequirementsA variance is required when:Packaging fresh juice on-site for sale at a later time, unless the juice has a warning labelSmoking food to preserve it (but not to enhance flavor)Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safetyCuring food6-15

154. Preparation Practices That Have Special RequirementsA variance is required when:Custom-processing animals for personal use (e.g., dressing a deer)Packaging food using a reduced-oxygen packaging (ROP) methodSprouting seeds or beansOffering live shellfish from a display tank6-16

155. Preparation Practices That Have Special RequirementsA HACCP plan may be required when applying for a variance:The plan must account for food safety risksThe establishment must comply with the plan and proceduresAll associated documents must be maintained and provided upon request6-17

156. Preparation Practices That Have Special RequirementsRecords must show that you:Have procedures for monitoring Critical Control PointsAre regularly monitoring the Critical Control PointsAre taking the necessary corrective actions if there is a failure at a Critical Control Point Are verifying the effectiveness of the procedures or process6-18

157. Cooking Requirements for Specific FoodMinimum internal cooking temperature:165˚F (74˚C) for <1 second (Instantaneous)Poultry—whole or ground chicken, turkey or duckStuffing made with fish, meat, or poultryStuffed meat, seafood, poultry, or pastaDishes that include previously cooked TCS ingredients6-19

158. Cooking Requirements for Specific FoodMinimum internal cooking temperature:155˚F (68˚C) for 17 secondsGround meat—beef, pork, and other meatMeat mechanically tenderized with needles or blades or by injecting it with brine or flavors (e.g., brined ham or flavor-injected roasts)Meat vacuum-tumbled with marinades or other solutionsGround meat from game animals commercially raised and inspected6-20

159. Cooking Requirements for Specific FoodMinimum internal cooking temperature:155˚F (68˚C) for 17 secondsRatites—including ostrich and emuGround seafood—including chopped or minced seafoodShell eggs that will be hot-held for service6-21

160. Cooking Requirements for Specific FoodMinimum internal cooking temperature:145˚F (63˚C) for 15 secondsSeafood—including fish, shellfish, and crustaceansSteaks/chops of pork, beef, veal, and lambCommercially raised gameShell eggs that will be served immediately6-22

161. Cooking Requirements for Specific Types of FoodRequired minimum internal cooking temperature:145˚F (63˚C) for 4 minutesRoasts of pork, beef, veal, and lambAlternate cooking times/temperatures:130˚F (54˚C) 112 minutes131˚F (55˚C) 89 minutes133˚F (56˚C) 56 minutes135˚F (57˚C) 36 minutes136˚F (58˚C) 28 minutes138˚F (59˚C) 18 minutes140˚F (60˚C) 12 minutes142˚F (61˚C) 8 minutes144˚F (62˚C) 5 minutes6-23

162. Cooking Requirements for Specific Types of FoodMinimum internal cooking temperature:135˚F (57˚C) for food from plants that will be hot held for serviceFruitsVegetablesGrains (e.g., rice, pasta)Legumes (e.g., beans, refried beans) 6-24

163. Partial Cooking during PreparationIf partially cooking meat, seafood, poultry, or eggs, or dishes containing these items:NEVER cook the food longer than 60 minutes during initial cookingCool the food immediately after initial cookingFreeze or refrigerate the food after cooling itIf refrigerating, hold it at 41˚F (5˚C) or lower and store it away from ready-to-eat foodHeat the food to its required minimum internal temperature before selling or serving itCool the food if it will not be served immediately or held for service6-25

164. Partial Cooking during PreparationProcedures for partial cooking should describe:How to monitor and document requirementsWhich corrective actions will be taken if requirements are not metHow parcooked items will be marked after initial cookingHow parcooked food will be stored separately from ready-to-eat food6-26

165. Consumer AdvisoriesDisclosure:Disclose any raw or undercooked TCS items on the menuNote it on the menu next to the itemsAn asterisk with a footnote can be usedThe footnote must state that the item is raw or undercooked, or contains raw or undercooked ingredients6-27DisclosureReminder

166. Consumer AdvisoriesReminder:Advise customers who order raw or undercooked TCS food of the increased risk of foodborne illnessPost a notice in the menuProvide this information using brochures, table tents, or signs6-28DisclosureReminder

167. Children’s MenusThe FDA advises against offering these items on a children’s menu if the items are raw or undercooked:MeatPoultrySeafoodEggs6-29

168. Operations That Mainly Serve High-Risk PopulationsNEVER serve:Raw seed sproutsRaw or undercooked eggs (unpasteurized), meat, or seafoodOver-easy eggsRaw oysters on the half shellRare hamburgersUnpasteurized milk or juice6-30

169. Cooling FoodFactors that affect cooling:Thickness or density of the foodThe denser the food, the more slowly it will coolSize of the foodLarge food items cool more slowly than smaller itemsStorage containerStainless steel transfers heat away from food faster than plasticShallow pans let the heat from food disperse faster than deep pans6-31

170. Cooling FoodMethods for cooling food:Stir it with an ice paddleFood cools even faster when placed in an ice-water bath and stirred with an ice paddle Use ice or cold water as an ingredientMake the recipe with less water than requiredAdd cold water or ice to provide the remaining water6-32

171. 6-33Cooling FoodWhen storing food for further cooling:Loosely cover food containers before storing themFood can be left uncovered if protected from contaminationStoring uncovered containers above other food—especially raw seafood, meat, and poultry—will help prevent cross-contamination

172. 6-34Reheating FoodFood reheated for immediate service:Can be reheated to any temperature if it was cooked and cooled correctlyFood reheated for hot-holding:Must be reheated within two hours to an internal temperature of 165˚F (74˚C) for 15 secondsReheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135˚F (57˚C)

173. Review Activity6-35Let’s review

174.

175. 7-2

176. Additional Content7-3

177. Guidelines for Holding FoodPolicies:Create policies about how long the operation will hold food and when it will be thrown outUse a thermometer to check a food’s internal temperatureNEVER use the temperature gauge on a holding unit to check the food’s temperatureNEVER use hot-holding equipment to reheat food unless it is built to do soMost will not pass food through the temperature danger zone quickly enoughReheat food correctly, and then move it into a holding unit7-4

178. Holding Food without Temperature ControlCold ready-to-eat TCS food can be held without temperature control for up to six hours if: It was held at 41ºF (5ºC) or lower before removing it from refrigerationIt does not exceed 70ºF (21ºC) during serviceThrow out food that exceeds this temperatureIt has a label specifying:Time it was removed from refrigerationTime it must be thrown outIt is sold, served, or thrown out within six hours7-5

179. Holding Food without Temperature ControlAlternatives for holding cold ready-to-eat TCS food without temperature control: If discarded within four hours, the food can be allowed to reach  any temperatureThe food must be held at 41°F (5°C) or lower before removing it from temperature controlThe discard time must be four hours from the time it was removed from temperature controlThe food must be sold, served, or thrown out within four hours7-6

180. Holding Food without Temperature ControlProduce that becomes TCS when cut, chopped, or sliced and hermetically sealed containers of food that become TCS when opened:Can have an initial temperature of 70F (21C) or lowerMust be discarded within four hoursCannot exceed 70F (21C) within the four-hour periodMust be labeled with a discard time four hours from the time the product became a TCS food7-7

181. 7-8Holding Food without Temperature ControlHot ready-to-eat TCS food can be held without temperature control for up to four hours if: It was held at 135ºF (57ºC) or higher before removing it from temperature controlIt has a label specifying when the item must be thrown outIt is sold, served, or thrown out within four hours

182. 7-9Holding Food without Temperature ControlTo get regulatory approval: Prepare written procedures.Get written approval in advance.Maintain procedures.Make procedures available.

183. Kitchen Staff Guidelines Prevent contamination when serving food:Avoid bare-hand contact with ready-to-eat foodWear single-use glovesUse spatulas, tongs, deli sheets, or other utensilsUse clean and sanitized utensils for servingUse separate utensils for each foodClean and sanitize utensils after each taskIf using them continuously, clean and sanitize them at least every four hours7-10

184. Kitchen Staff Guidelines Prevent contamination when serving food: Store serving utensils correctly between usesLeave them in the food with the handle extended above the container rimPlace them on a clean and sanitized food-contact surfaceOptional: Store spoons or scoops under running water or in a container of water at a temperature of at least 135˚F (57˚C)7-11

185. Kitchen Staff Guidelines Prevent contamination when serving food: Take-home containers can be refilled only when the containers areDesigned for reuseProvided to the guest by the operationCleaned and sanitized correctly7-12

186. Kitchen Staff Guidelines Prevent contamination when serving food: Take-home beverage containers can be refilled if theBeverage is not a TCS foodContainer is refilled for the same guestContainer can be effectively cleaned at home and in the operationContainer is rinsed with fresh, hot water under pressure before refillingContainer is refilled by staff in the operation or by the guest using a process that prevents contamination7-13

187. Service Staff GuidelinesHandling dishes and glassware:7-14CorrectIncorrect

188. Service Staff Guidelines If you preset tableware: Wrap or cover the items to prevent contaminationTable settings do not need to be wrapped or covered if extra settings are: Removed when guests are seatedIf left on the table, cleaned and sanitized after guests have left 7-15

189. Re-serving FoodCondiments:Serve in original containers or in containers designed to prevent contaminationOffer condiments in individual packets or portionsNEVER:Re-serve uncovered condimentsCombine leftover condiments with fresh onesThrow away opened portions or dishes of condiments after serving them to guests7-16

190. Re-serving FoodDo NOT re-serve:Food returned by one guest to another guestUneaten bread to other guestsChange linens in bread baskets between guestsPlate garnishes to another guestGenerally, only unopened, prepackaged food in good condition can be re-served:Condiment packetsWrapped crackers or breadsticks 7-17

191. Self-Service AreasPrevent time-temperature abuse and contamination: Use sneeze guards, display cases, or packagingUse labels to identify food itemsHold food at the correct temperatureHot food: 135˚F (57˚C) or higherCold food: 41˚F (5˚C) or lower7-18

192. Self-Service AreasPrevent time-temperature abuse and contamination: Keep raw meat, fish, and poultry separate from ready-to-eat foodReady-to-eat food at buffets or salad bars that serve food like sushi or raw shellfishReady-to-cook portions that will be cooked and eaten immediately (e.g., Mongolian BBQs)Raw, frozen, shell-on shrimp or lobster 7-19

193. Self-Service AreasPrevent time-temperature abuse and contamination: Do NOT let customers refill dirty plates or use dirty utensils at self-service areasStock displays with the correct utensils for dispensing food (e.g., tongs, ladles, deli sheets)NEVER use ice as an ingredient if it was used to keep food or beverages cold7-20

194. Self-Service AreasLabel bulk food in self-service areas:Make sure the label is in plain view of the customerInclude the manufacturer or processor label provided with the foodAs an alternative, provide the information using a card, sign, or other labeling method7-21

195. Self-Service AreasA label is not needed for bulk unpackaged food, such as bakery products, if:The product makes no claim regarding health or nutrient contentNo laws require the item to be labeledThe food is manufactured or prepared on the premisesThe food is manufactured or prepared at another operation or processing plant owned by the same person The operation must also be regulated7-22

196. Off-Site ServiceWhen transporting food off-site: Use insulated, food-grade containers designed to keep food from mixing, leaking, and spillingLabel food with a use-by date and time, and reheating and service instructionsClean the inside of delivery vehicles regularlyCheck internal food temperatures7-23

197. Off-Site ServiceWhen transporting food off-site: Make sure the service site has the correct utilitiesSafe water for cooking, dishwashing, and handwashingGarbage containers stored away from food-prep, storage, and serving areasStore raw meat, poultry, and seafood separate from ready-to-eat items7-24

198. Vending MachinesTo keep vended food safe:Check product shelf life dailyThrow away food past its expiration or use-by dateThrow away refrigerated food prepped on-site and not sold in seven daysKeep TCS food at the correct temperatureDispense TCS food in its original containerWash and wrap fresh fruit with edible peels before putting it in the machine7-25

199. Review Activity7-26Let’s review

200.

201. 8-2Food Safety Management SystemsFood safety management system:Group of practices and procedures intended to prevent foodborne illnessActively controls risks and hazards throughout the flow of food

202. Food Safety ProgramsPersonal hygiene programFood safety training programQuality control and assurance programSupplier selection and specification programThese are the foundation of a food safety management system:8-3

203. Food Safety ProgramsStandard operating procedures (SOPs)Cleaning and sanitation programPest control programFacility design and equipment maintenance programThese are the foundation of a food safety management system:8-4

204. Active Managerial ControlFocuses on controlling the five most common risk factors for foodborne illness: Purchasing food from unsafe sourcesFailing to cook food correctlyHolding food at incorrect temperaturesUsing contaminated equipmentPracticing poor personal hygiene8-5

205. Active Managerial ControlThere are many ways to achieve active managerial control in the operation: Training programsManager supervisionIncorporation of standard operating procedures (SOPs)HACCP program8-6

206. Active Managerial ControlTo keep food safe: Practice active managerial control throughout the flow of foodAnticipate potential foodborne-illness risk factors and control or eliminate themApply what you have learned in ServSafeMonitor the flow of foodProvide staff with the proper tools to make sure food is safe (e.g., procedures and training)8-7

207. Active Managerial ControlTo implement active managerial control: Identify risksMonitorCorrective actionManagement oversightTrainingRe-evaluation8-8

208. Active Managerial Control1. Identify risks: Find and document potential foodborne-illness risks in the operationIdentify the hazards that can be controlled or eliminated2. Monitor: Food will be safe if managers monitor critical activitiesIdentify where employees must monitor food safety requirements, for example:When temperatures must be takenHow often sanitizer concentrations should be tested8-9

209. Active Managerial Control3. Corrective action: Take appropriate steps to correct improper procedures or behaviorsFor example, if a sanitizer level is too low, increase the concentration level4. Management oversight: Verify that all policies, procedures, and corrective actions are followed8-10

210. Active Managerial Control5. Training: Ensure employees are trained to follow procedures and retrained when necessary6. Re-evaluation: Periodically assess the system to make sure it is working correctly and effectively8-11

211. The FDA’s Public Health InterventionsThe FDA provides recommendations for controlling the common risk factors for foodborne illness: Demonstration of knowledgeStaff health controlsControlling hands as a vehicle of contaminationTime and temperature parameters for controlling pathogensConsumer advisories8-12

212. HACCPThe HACCP approach:HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operationOnce identified, hazards can be prevented, eliminated, or reduced to safe levels8-13

213. HACCPTo be effective, a HACCP system must be based on a written plan:It must be specific to each facility’s menu, customers, equipment, processes, and operationsA plan that works for one operation may not work for another8-14

214. Review Activity8-15Let’s review

215.

216. 9-2

217. Additional Content9-3

218. Floors, Walls, and CeilingsFloors, walls, and ceilings:Made from smooth and durable materials for easier cleaningMaintained regularlyReplace missing or broken tilesRepair holesInstall coving where floors and walls meetGlue tightly to protect walls from moisture and prevent pestsQuickly remove standing water from floors when spraying or flushing them during cleaning9-4

219. Equipment SelectionFood equipment must be: SmoothEasy to cleanDurableResistant to damage9-5

220. Some organizations:Develop standards for sanitary design and construction of equipmentCertify equipment meeting these standardsMust be accredited by ANSIOther organizations:Classify equipment meeting standards developed by othersMust be accredited by ANSI9-6Equipment Selection

221. When purchasing equipment look for the:NSF markUL EPH classified markETL sanitation mark9-7Equipment Selection

222. Installing and Maintaining EquipmentInstalling equipment:Follow the manufacturer’s recommendationsCheck your regulatory authority for requirementsMaintaining equipment:Set up a maintenance schedule with your supplier or manufacturerCheck equipment regularly to be sure it is working correctly9-8

223. Dishwashing MachinesInstalling and using dishwashing machines:Install them in a way thatMakes them reachable and conveniently locatedKeeps utensils, equipment, and other food-contact services from becoming contaminatedUse detergents and sanitizers approved by the local regulatory authorityFollow the manufacturers’ instructions9-9

224. Dishwashing MachinesSelecting dishwashing machines: Make sure they can measure Water temperature Water pressureCleaning and sanitizing chemical concentrationPost information about the correct settings on the machine9-10

225. Dishwashing MachinesCleaning dishwashing machines: Clean them as often as necessaryFollow manufacturers’ recommendationsFollow local regulatory requirements9-11

226. Handwashing StationsHandwashing stations must be: Conveniently locatedLocated in:Restrooms or directly next to themFood-prep areasService areasDishwashing areas9-12

227. Handwashing StationsHandwashing stations must be: Used only for handwashingInstalled with adequate barriers or distance from food and food-contact surfacesWorking correctlyWell stocked and maintainedAvailable at all timesDo not block themDo not stack them with dirty kitchenware9-13

228. Handwashing StationsHandwashing stations must have: Hot and cold running waterThe water must be drinkableThe water must meet temperature and pressure requirementsSoap LiquidBar Powder 9-14

229. Handwashing StationsHandwashing stations must have: A way to dry handsDisposable paper towels or a continuous towel systemHand dryer using warm air or room-temperature air delivered at high velocityA garbage canSignageClearly visibleReminds staff to wash hands before returning to work9-15

230. Utilities and Building SystemsUtilities:WaterElectricity GasSewage Garbage disposalRequirements for utilities:There must be enough to meet the needs of the operationUtilities and systems must work correctly to minimize the risk of contamination9-16

231. Water and PlumbingPotable water:Water that is drinkableOnly potable water can be used to prepare food and come in contact with food-contact surfacesAcceptable sources of potable water:Approved public water mains Regularly tested and maintained private sourcesClosed, portable water containers Water transport vehicles9-17

232. Water and PlumbingInstallation and maintenance:If using an on-site septic system, make sure it is properly tested and maintainedOnly licensed plumbers should work on the plumbing9-18

233. 9-19Water and PlumbingCross-connection:Physical link between safe water and dirty water from Drains Sewers Other wastewater sources

234. Water and PlumbingBackflow:Reverse flow of contaminants through a cross-connection into the potable water supplyBackflow can be the result of:Pressure pushing contaminants back into the water supplyA vacuum in the plumbing system created when high water use in one area of the operation sucks contaminants back into the water supply (backsiphonage)9-20

235. Water and PlumbingMechanical devices for preventing backflow: Vacuum breakerDouble check valveReduced pressure zone backflow preventer (RPZ)Backflow prevention devices must be checked periodically for proper function: By a trained and certified technicianThe work must be documentedAccording to local requirements and manufacturers’ recommendations9-21

236. Water and PlumbingGrease buildup in pipes:Grease traps can be installed to prevent grease from blocking drainsGrease traps must be Installed by a licensed plumberEasy to accessCleaned regularly9-22

237. LightingConsider the following when installing and maintaining lighting:Different areas of the facility have different lighting-intensity requirementsLocal jurisdictions usually require prep areas to be brighter than other areasAll lights should have shatter-resistant light bulbs or protective coversReplace burned-out light bulbs with the correct-size bulbs 9-23

238. GarbageTo prevent contamination, staff must:Remove garbage carefully Clean the inside and outside of garbage containers frequentlyCover garbage containers when not in constant useWomen’s restrooms must include a covered receptacle for sanitary napkins9-24

239. GarbageTo prevent contamination, staff must:Store waste and recyclables separatelyMust not create a nuisance or public health hazardPlace garbage containers on a smooth, durable, and nonabsorbent surface 9-25

240. Maintaining the FacilityTo prevent food safety problems: Clean the operation regularlyMake sure building systems work and are checked regularlyMake sure the building is soundNo leaks, holes, or cracksControl pestsMaintain the outside of the building9-26

241. Emergencies That Affect the FacilityImminent health hazard:A significant threat or danger to healthRequires immediate correction or closure to prevent injuryPossible imminent health hazards:Electrical power outages and refrigeration breakdownsFire and floodSewage backupsUnauthorized people inside the facilityThreats to the potable water supply (e.g., broken mains, terrorist contamination)9-27

242. Emergencies That Affect the FacilityHow to respond to a crisis affecting the facility:Determine if there is a significant risk to the safety or security of your food If the risk is significantStop service Notify the local regulatory authorityThrow out spoiled food, contaminated food, and food with packaging that is not intact 9-28

243. Emergencies That Affect the FacilityCorrecting problems may include:Establishing time-temperature control of TCS food Cleaning and sanitizing surfaces in the operationReestablishing the physical security of the operationVerifying that the water supply is drinkableGaining approval of the local regulatory authority9-29

244. Emergencies That Affect the FacilityService may be allowed after water/electrical interruptions if the operation:Has a pre-approved written emergency operating planTakes immediate corrective actionNotifies the regulatory authority when the plan is implemented9-30

245. Review Activity9-31Let’s review

246.

247. 10-2

248. Additional Content10-3

249. CleanersCleaners must be:StableNoncorrosive Safe to useAvailable10-4

250. CleanersTo use cleaners correctly:Follow manufacturers’instructions Only use them for their intended purposeDo NOT use one type of cleaner in place of another unless the intended use is the same 10-5

251. SanitizersSanitizers:Are regulated by state and federal EPAsMust be available to staff during all hours of operation10-6

252. Guidelines for the Effective Use of Sanitizers10-7ChlorineWater temperature≥100°F (38°C)≥75°F (24°C)Water pH≤10≤8Water hardnessAs per manufacturer’s recommendationsSanitizer concentration range50–99 ppm50–99 ppmSanitizer contact time≥7 sec≥7 sec

253. IodineQuatsWater temperature68°F (20°C)75°F (24°C)Water pH≤5 or as per manufacturer’s recommendations As per manufacturer’s recommendationsWater hardnessAs per manufacturer’s recommendations≤500 ppm or as per manufacturer’s recommendationsSanitizer concentration range12.5–25 ppmAs per manufacturer’s recommendationsSanitizer contact time≥30 sec≥30 secGuidelines for the Effective Use of Sanitizers10-8

254. How and When to Clean and SanitizeHow to clean and sanitize: 10-95. Allow the surface to air-dry4. Sanitize the surface 3. Rinse the surface 2. Wash the surface 1. Scrape or remove food bits from the surface

255. When to Clean and SanitizeFood-contact surfaces must be cleaned and sanitized: After they are usedBefore working with a different type of foodAfter handling different raw TCS fruits and vegetablesAny time a task was interrupted and the items may have been contaminatedAfter four hours if the items are in constant use 10-10

256. Cleaning and Sanitizing Stationary EquipmentFollow the manufacturer’s directionsGeneral steps: Unplug the equipmentTake off the removable partsWash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowedScrape or remove food from the equipment surfaces10-11

257. Cleaning and Sanitizing Stationary EquipmentGeneral steps (continued): Wash the equipment surfacesRinse the equipment surfaces with clean waterSanitize the equipment surfacesMake sure the sanitizer comes in contact with each surfaceAllow all surfaces to air-dryPut the unit back together10-12

258. Clean-in-Place EquipmentEquipment that holds and dispenses TCS food:Must be cleaned and sanitized every day unless otherwise indicated by the manufacturer10-13

259. Dishwasher OperationGuidelines:Keep the machine in good repairFill tanks with clean waterScrape items before washingIf necessary, items can be rinsed or presoakedMake sure items are completely dry before stacking or storing them10-14

260. Dishwasher OperationGuidelines:Check the machine’s water temperature, water pressure, and sanitizer levelsTake corrective action if necessaryProvide tools to check the temperature of the items being sanitized in high-temperature dishwashing machines Maximum registering thermometersTemperature-sensitive tape10-15

261. Preparing a Three-Compartment SinkSetting up a three-compartment sink:Clean and sanitize each sink and drain boardFill the sinks:First sink—detergent and water with a temperature of at least 110˚F (43˚C)Second sink—clean waterThird sink—water and sanitizerProvide a clock with a second hand10-16

262. 5. Air-dry items on a cleanand sanitized surface4. Sanitize items in the third sink 3. Rinse items in the second sink 2. Wash items in the first sink 1. Scrape itemsCleaning and Sanitizing in a Three-Compartment SinkSteps for cleaning and sanitizing:10-17

263. Storing Tableware and EquipmentWhen storing clean and sanitized tableware and equipment:Store glasses and cups upside down on a clean and sanitized shelf or rackStore flatware and utensils with handles upKeep the food-contact surfaces of stationary equipment covered until ready for use10-18

264. Wiping ClothsWet wiping cloths:For wiping counters and other surfacesStore in sanitizer solution between usesChange the solution when necessaryKeep cloths that contact raw meat, fish, and poultry separate from other cleaning cloths10-19

265. Wiping ClothsDry wiping cloths:Used to wipe food spills from tablewareMust be kept dry while in useMust NOT Contain food debrisBe visibly dirty10-20

266. Cleaning and Sanitizing in the OperationCleaning up after people who get sick:Diarrhea and vomit must be cleaned up correctlyThey can carry Norovirus, which is highly contagious Correct cleanup can prevent Contamination of foodSpreading illness to othersOperations must have written procedures for cleaning up vomit and diarrhea:Procedures must be specificEmployees must be trained on these procedures10-21

267. Using Foodservice ChemicalsChemical use:Never keep chemicals that are not required to operate or maintain the establishmentAlways cover or remove items that could become contaminated before using chemicalsMake sure to clean and sanitize equipment and utensils after using chemicalsAlways follow the law and manufacturer’s directions when using chemicals10-22

268. Using Foodservice ChemicalsStoring chemicals:Keep them separate from food, equipment, utensils, and linensBy spacing chemicals apart from other itemsBy partitioning off chemicals from other items stored in the same areaChemicals must always be stored below food, equipment, utensils, and linens10-23

269. Using Foodservice ChemicalsStoring chemicals:Chemicals stored in their original containers must have a manufacturer's labelMust include directions for useMust be clear enough to read Working containers must be labeled with the common name of the chemical10-24

270. Developing a Cleaning ProgramWhen creating a master cleaning schedule:List all cleaning jobs in one area or in the order performedInclude food and nonfood surfacesList cleaning tools and chemicals by namePost cleaning instructions near each itemFollow manufacturers’ instructions when cleaning equipment10-25

271. Developing a Cleaning ProgramWhen monitoring a cleaning program:Supervise daily cleaning routinesCheck cleaning tasks against the master cleaning schedule dailyChange the master cleaning schedule based on changes in menu, procedures, and equipmentAsk staff during meetings for input on the program10-26

272. Review Activity10-27Let’s review