Challenges to Food Safety - PowerPoint Presentation

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2. Challenges to Food SafetyA foodborne illness is a disease transmitted to people through food.An illness is considered an outbreak when:Two or more people have the same symptoms after eating the same foodAn investigation is conducted by state and local regulatory authoritiesThe outbreak is confirmed by laboratory analysis1-2

3. Challenges to Food SafetyChallenges include:Time and moneyLanguage and cultureLiteracy and educationPathogensUnapproved suppliersHigh-risk customersStaff turnover1-3

4. How Food Becomes UnsafeFive risk factors for foodborne illness:Purchasing food from unsafe sourcesFailing to cook food correctlyHolding food at incorrect temperaturesUsing contaminated equipmentPracticing poor personal hygiene1-4

5. How Food Becomes Unsafe 1-5Time-temperature abuseCross-contaminationPoor personal hygienePoor cleaning and sanitizing

6. 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 correctly1-6Pg 1.5 SSF 6e

7. Food Most Likely to Become UnsafeTCS food:1-7

8. Food Most Likely to Become UnsafeTCS food:1-8

9. Ready-to-Eat FoodReady-to-eat food is food that can be eaten without further:PreparationWashingCookingReady-to-eat food includes:Cooked foodWashed fruit and vegetablesDeli meatBakery itemsSugar, spices, and seasonings1-9

10. 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 1-10

11. Keeping Food Safe1-11Focus on these measures: Controlling time and temperaturePreventing cross-contaminationPracticing personal hygienePurchasing from approved, reputable suppliersCleaning and sanitizing

12. 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 regularlyMonitor staff to make sure they are following proceduresDocument training1-12

13. Keeping Food SafeGovernment agencies: The Food and Drug Administration (FDA)U.S. Department of Agriculture (USDA)Centers for Disease Control and Prevention (CDC)U.S. Public Health Service (PHS)State and local regulatory authorities1-13

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15. How Contamination HappensContaminants come from a variety of places: Animals we use for foodAir, contaminated water, and dirtPeopleDeliberatelyAccidentally2-2

16. How Contamination HappensPeople can contaminate food when: They do not wash their hands after using the restroomThey are in contact with a person who is sickThey sneeze or vomit onto food or food-contact surfacesThey touch dirty food-contact surfaces and equipment and then touch food2-3

17. Biological Contamination2-4Common 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 weeks

18. The FDA has identified three types of bacteria that cause severe illness and are highly contagious:Salmonella TyphiShigella spp.Enterohemorrhagic and shiga toxin-producing Escherichia coli2-5Major Bacteria That Cause Foodborne Illness

19. Food Linked with the BacteriaPrevention MeasuresReady-to-eat foodBeveragesExclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operationWash handsCook food to minimum internal temperatures2-6Major Bacteria That Cause Foodborne Illness Bacteria: Salmonella Typhi (SAL-me-NEL-uh TI-fee)Source: People

20. 2-7Major Bacteria That Cause Foodborne Illness Bacteria: Shigella spp. (shi-GEL-uh)Source: Human fecesFood Linked with the BacteriaPrevention MeasuresFood easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)Exclude food handlers diagnosed with an illness caused by Shigella spp. from the operationExclude food handlers who have diarrhea from the operationFood that has made contact with contaminated water, such as produceWash handsControl flies inside and outside the operation

21. 2-8Major Bacteria That Cause Foodborne Illness Bacteria: Enterohemorrhagic and shiga toxin-producing Escherichia coli (ess-chur-EE-kee-UH-KO-LI)Source: Intestines of cattle; infected peopleFood Linked with the BacteriaPrevention MeasuresGround beef (raw and undercooked)Contaminated produceExclude food handlers who have diarrhea or have been diagnosed with a disease from the bacteriaCook food, especially ground beef, to minimum internal temperaturesPurchase produce from approved, reputable suppliersPrevent cross-contamination between raw meat and ready-to-eat food

22. The 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 sick.2-9Major Viruses that Cause Foodborne Illnesses

23. 2-10Major Viruses That Cause Foodborne Illness Virus: Hepatitis A (HEP-a-TI-tiss)Source: Human fecesFood Linked with the VirusPrevention MeasuresReady-to-eat foodShellfish from contaminated waterExclude staff who have been diagnosed with hepatitis A from the operationExclude staff who have jaundice from the operationWash handsAvoid bare-hand contact with ready-to-eat foodPurchase shellfish from approved, reputable suppliers

24. 2-11Major Viruses That Cause Foodborne Illness Food Linked with the VirusPrevention MeasuresReady-to-eat foodShellfish from contaminated waterExclude staff who have been diagnosed with Norovirus from the operationExclude staff who have diarrhea and vomiting from the operationWash handsAvoid bare-hand contact with ready-to-eat foodPurchase shellfish from approved, reputable suppliersVirus: Norovirus (NOR-o-VI-rus)Source: Human feces

25. 2-12Biological ToxinsOrigin:Naturally occur in certain plants, mushrooms, and seafoodSeafood toxins:Produced by pathogens found on certain fishTuna, bonito, mahimahiHistamine 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

26. 2-13Biological 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 and/or hivesDifficulty breathingHeart palpitations

27. Deliberate Contamination of FoodGroups who may attempt to contaminate food:Terrorists or activistsDisgruntled current or former staffVendorsCompetitorsFDA defense tool:A.L.E.R.T.2-14

28. Assure 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 operation2-15Deliberate Contamination of Food

29. 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 suspected2-16

30. 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 size2-17

31. Responding to a Foodborne-Illness OutbreakIdentify staffKeep a list of food handlers scheduled at time of incidentInterview staff immediatelyCooperate with authoritiesProvide appropriate documentationReview proceduresDetermine if standards are being metIdentify if standards are not working2-18

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33. How Food Handlers Can Contaminate FoodFood handlers can contaminate food when they:Have a foodborne illness Have wounds that contain a pathogenSneeze or coughHave contact with a person who is sickTouch anything that may contaminate their hands and do not wash themHave symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin3-2

34. 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 change3-3

35. Infected wounds or cuts:Contain pusMust be covered to prevent pathogens from contaminating food and food-contact surfacesHow a wound is covered depends on where it is located:Cover wounds on the hand or wrist with an impermeable cover, (i.e. bandage or finger cot) and then a single-use gloveCover wounds on the arm with an impermeable cover, such as a bandageCover wounds on other parts of the body with a dry, tight-fitting bandageInfected Wounds or Cuts3-4

36. Single-Use GlovesSingle-use gloves:Should be used when handling ready-to-eat foodExcept when washing produceExcept when handling ready-to-eat ingredients for a dish that will be cookedMust NEVER be used in place of handwashingMust NEVER be washed and reusedMust fit correctly3-5

37. Single-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 on3-6

38. Bare-Hand Contact with Ready-to-Eat FoodBare-hand contact with ready-to-eat food must be avoided:Some jurisdictions allow it but requirePolicies on staff healthTraining in handwashing and personal hygiene practicesNEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population3-7

39. Handling Staff IllnessesIf:The food handler has a sore throat with a feverThen:Restrict the food handler from working with or around foodExclude 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 work3-8

40. Handling Staff Illnesses3-9If:The food handler has at least one of these symptomsVomitingDiarrheaThen:Exclude the food handler from the operationBefore returning to work, food handlers who vomited or had diarrhea must meet one of these requirementsHave had no symptoms for at least 24 hoursHave a written release from a medical practitioner

41. Handling Staff IllnessesIf:The food handler has jaundiceThen:Food handlers with jaundice must be reported to the regulatory authorityExclude food handlers who’ve had jaundice for less than seven days from the operationFood handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work3-10

42. If:The food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptomsHepatitis A Salmonella TyphiEnterohemorrhagic and shiga toxin-producing E. coliNorovirusShigella spp.Then:Exclude the food handler from the operationWork with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to workHandling Staff Illnesses3-11

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44. To keep food safe throughout the flow of food:Prevent cross-contaminationPrevent time-temperature abuse4-2The Flow of Food

45. Separate equipment:Use separate equipment for each type of foodClean and sanitize:Clean and sanitize all work surfaces, equipment, and utensils after each task4-3Preventing Cross-Contamination

46. Prep food at different times:Prepare raw meat, fish, and poultry at different times than ready-to-eat food (when using the same prep table)Buy prepared food:Buy food items that do not require much prepping or handling4-4Preventing Cross-Contamination

47. Time-temperature control:Food held in the range of 41°F and 135°F (5°C and 57°C) has been time-temperature abused Food has been time-temperature abused whenever it is handled in the following waysCooked to the wrong internal temperatureHeld at the wrong temperatureCooked or reheated incorrectly4-5Preventing Time-Temperature Abuse

48. Avoid 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 met4-6Preventing Time-Temperature Abuse

49. Bimetallic stemmed thermometerMonitoring Time and Temperature4-7

50. Thermocouples and thermistors:Measure temperature through a metal probeDisplay temperatures digitallyCome with interchangeable probesImmersion probeSurface probePenetration probeAir probeHave a sensing area on the tip of their probe4-8Monitoring Time and Temperature

51. Infrared (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 4-9Monitoring Time and Temperature

52. Time-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 Maximum registering tape:Indicates the highest temperature reached during use Used where temperature readings cannot be continuously observed4-10Monitoring Time and Temperature

53. When using thermometers:Wash, rinse, sanitize, and air-dry thermometers before and after using themCalibrate them before each shift to ensure accuracyMake sure thermometers used to measure the temperature of food are accurate to +/- 2°F or +/- 1°C Only use glass thermometers if they are enclosed in a shatterproof casing 4-11General Thermometer Guidelines

54. When using thermometers: Insert the thermometer stem or probe into thickest part of the product (usually the center)Take more than one reading in different spotsWait for the thermometer reading to steady before recording the temperature4-12General Thermometer Guidelines

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56. PurchasingandReceiving 5-2

57. Key drop deliveries:Supplier is given after-hours access to the operation to make deliveriesDeliveries must meet the following criteriaBe inspected upon arrival at the operationBe from an approved sourceHave been placed in the correct storage location to maintain the required temperature Have been protected from contamination in storageIs NOT contaminated Is honestly presented5-3Receiving and Inspecting

58. Recalls:Identify the recalled food items Remove the item from inventory, and place it in a secure and appropriate locationStore the item separately from food, utensils, equipment, linens, and single-use itemsLabel the item in a way that will prevent it from being placed back in inventoryInform staff not to use the productRefer to the vendor’s notification or recall notice to determine what to do with the item5-4Receiving and Inspecting

59. 5-5Receiving and InspectingChecking the temperature of meat, poultry, and fish:Insert the thermometer stem or probe into the thickest part of the food (usually the center)

60. 5-6Receiving 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

61. 5-7Receiving and InspectingChecking the temperature of other packaged food:Open the package and insert the thermometer stem or probe into the food

62. Temperature criteria for deliveries:Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specifiedLive shellfish: Receive oysters, mussels, clams, and scallops 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 hours5-8Receiving and Inspecting

63. Required documents: Farm raised fish Must have documentation stating the fish was raised to FDA standards Keep documents for 90 days from the sale of the fish5-9Receiving and Inspecting

64. Storage 5-10

65. Labeling 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 item5-11Storage

66. Labeling 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 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 5-12Storage

67. Date 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 out5-13Storage

68. Date marking:Ready-to-eat TCS food can be stored for only seven days if it is held at 41°F (5°C) or lowerThe count begins on the day that 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 labelSome operations write the day or date the food was prepared on the label; others write the use-by day or date on the label5-14Storage

69. Date 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 5-15Storage

70. Date marking:When combining food in a dish with different use-by dates, the discard date of the dish should be based on the earliest prepared foodConsider 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 85-16Storage

71. Temperatures:Store TCS food at an internal temperature of 41°F (5°C) or lower or 135°F (57°C) or higherStore frozen food at temperatures that keep it frozenMake sure storage units have at least one air temperature measuring device; it must be accurate to +/- 3°F or +/- 1.5°CPlace the device in the warmest part of refrigerated units, and the coldest part of hot-holding units 5-17Storage

72. Rotate 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 date5-18Storage

73. Preventing cross-contamination: Store all items in designated storage areasStore items away from walls and at least six inches (15 centimeters) off the floor Store single-use items (e.g., sleeve of single-use cups, single-use gloves) in original packaging5-19Storage

74. Food should be stored in a clean, dry location away from dust and other contaminants: To prevent contamination, NEVER store food in these areasLocker rooms or dressing roomsRestrooms or garbage roomsMechanical roomsUnder unshielded sewer lines or leaking water linesUnder stairwells5-20Storage

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76. Food 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 raw6-2General Preparation Practices

77. Present food honestly:Do NOT use the following to misrepresent the appearance of foodFood additives or color additivesColored overwrapsLightsFood not presented honestly must be thrown out6-3General Preparation Practices

78. Corrective actions:Food must be thrown out in the following situationsWhen 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 from the nose or mouthWhen it has exceeded the time and temperature requirements designed to keep food safe6-4General Preparation Practices

79. Produce: Produce can be washed in water containing ozone to sanitize itCheck with your local regulatory authority When soaking or storing produce in standing water or an ice-water slurry, do NOT mixDifferent itemsMultiple batches of the same item6-5Prepping Specific Food

80. Ice: NEVER use ice as an ingredient if it was used to keep food coldTransfer ice using clean and sanitized containers and scoopsNEVER hold ice in containers that held chemicals or raw meat, seafood, or poultry 6-6Prepping Specific Food

81. Ice: Store ice scoops outside ice machines in a clean, protected locationNEVER use a glass to scoop ice or touch ice with hands 6-7Prepping Specific Food

82. You need a variance if prepping food in these ways: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 flavorUsing food additives or components to preserve or alter food so it no longer needs time and temperature control for safetyCuring food6-8Preparation Practices That Have Special Requirements

83. You need a variance if prepping food in these ways: Packaging food using a reduced-oxygen packaging (ROP) methodSprouting seeds or beansOffering live shellfish from a display tankCustom-processing animals for personal use (i.e. dressing a deer)6-9Preparation Practices

84. Minimum internal cooking temperature:165°F (74°C) for 15 secondsPoultry—whole or ground chicken, turkey, or duckStuffing made with fish, meat, or poultryStuffed meat, seafood, poultry, or pastaDishes that include previously cooked, TCS ingredients6-10Cooking Requirements for Specific Food

85. Minimum internal cooking temperature:155°F (68°C) for 15 secondsGround meat—beef, pork, and other meatInjected meat—including brined ham and flavor-injected roastsMechanically tenderized meatRatites including ostrich and emuGround seafood—including chopped or minced seafoodShell eggs that will be hot-held for service6-11Cooking Requirements for Specific Food

86. Minimum 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 immediately6-12Cooking Requirements for Specific Food

87. Minimum internal cooking temperature:145°F (63°C) for four minutesRoasts of pork, beef, veal, and lambAlternate cooking times/temperatures130°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 minutes6-13Cooking Requirements for Specific Food

88. Minimum internal cooking temperature:135°F (57°C) Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service6-14Cooking Requirements for Specific Food

89. If 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 Heat the food to at least 165˚F (74˚C) for 15 seconds before selling or serving Cool the food if it will not be served immediately or held for service6-15Partial Cooking During Preparation

90. If your menu includes raw or undercooked TCS items, you must:Note it on the menu next to the itemsAsterisk the itemPlace a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredientsAdvise customers who order this food of the increased risk of foodborne illnessPost a notice in the menuProvide this information using brochures, table tents, or signs6-16Consumer Advisories

91. The FDA advises against offering these items on a children’s menu if they are raw or undercooked:MeatPoultrySeafoodEggs6-17Consumer Advisories

92. NEVER serve:Raw seed sproutsRaw or undercooked eggs, meat, or seafoodOver-easy eggsRaw oysters on the half shellRare hamburgers6-18Operations That Mainly Serve High-Risk Populations

93. When 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-contamination6-19Storing Food for Further Cooling

94. Food reheated for immediate service:Can be reheated to any temperature if it was cooked and cooled correctlyFood reheated for hot-holding:Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hoursReheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C)6-20Reheating Food

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96. Cold food can be held without temperature control for up to six hours if: It was held at 41°F (5°C) or lower before removing it from refrigerationIt does not exceed 70°F (21°C) during serviceThrow out food that exceeds this temperatureIt has a label specifyingTime it was removed from refrigerationTime it must be thrown outIt is sold, served, or thrown out within six hours7-2Holding Food Without Temperature Control

97. 7-3Holding Food Without Temperature ControlHot food can be held without temperature control for up to four hours if: It was held at 135°F (57°C) 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

98. If you preset tableware: Prevent it from being contaminatedWrap or cover the itemsTable settings do not need to be wrapped or covered if extra settings: Are removed when guests are seatedAre cleaned and sanitized after guests have left 7-4Preset Tableware

99. NEVER re-serve:Food returned by one customer to another customerUncovered condiments Uneaten bread Plate garnishesGenerally, only unopened, prepackaged food in good condition can be re-served:Condiment packetsWrapped crackers or breadsticks 7-5Re-serving Food

100. When labeling 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 method7-6Labeling Bulk Food in Self-Service Areas

101. A label is not needed for bulk unpackaged food, such as bakery products, if:The product makes no claim regarding health or nutrient contentNo laws requiring labeling existThe food is manufactured or prepared on the premisesThe food is manufactured or prepared at another regulated food operation or processing plant owned by the same person7-7Labeling Bulk Food in Self-Service Areas

102. When delivering food off-site: Use insulated, food-grade containers designed to stop food from mixing, leaking, or spillingClean the inside of delivery vehicles regularlyCheck internal food temperaturesLabel food with a use-by date and time, and reheating and service instructions7-8Off-Site Service

103. When delivering 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, and ready-to-eat items separately7-9Off-Site Service

104. To keep vended food safe:Check product shelf life dailyRefrigerated food prepped on-site and not sold in seven days must be thrown outKeep TCS food at the correct temperatureDispense TCS food in its original containerWash and wrap fresh fruit with edible peels before putting it in the machine7-10Vending Machines

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106. 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

107. These are the foundation of a food safety management system:Food safety training program8-3Food Safety ProgramsQuality control and assurance programSupplier selection and specification programPersonal hygiene program

108. These are the foundation of a food safety management system:8-4Food Safety ProgramsStandard operating procedures (SOPs)Pest control programFacility design and equipment maintenance programCleaning and sanitation program

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

110. There are many ways to achieve active managerial control in the operation: Training programsManager supervisionIncorporation of standard operating procedures (SOPs)HACCPThese are critical to the success of active managerial control:Monitoring critical activities in the operationTaking the necessary corrective action when requiredVerifying that the actions taken control the risks factors8-6Active Managerial Control

111. The 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 advisories8-7Active Managerial Control

112. The 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 levels8-8HACCP

113. To 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 another8-9HACCP

114. The seven HACCP principles:Conduct a hazard analysisDetermine critical control points (CCPs)Establish critical limitsEstablish monitoring proceduresIdentify corrective actionsVerify that the system worksEstablish procedures for record keeping and documentation8-10The 7 HACCP Principles

115. Principle 1: Conduct a hazard analysisIdentify potential hazards in the food served by looking at how it is processedIdentify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical contaminants8-11The 7 HACCP Principles

116. Principle 2: Determine critical control points (CCPs)Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPsDepending on the process, there may be more than one CCP8-12The 7 HACCP Principles

117. Principle 3: Establish critical limitsFor each CCP, establish minimum or maximum limitsThese limits must be met to Prevent or eliminate the hazardReduce it to a safe levelCritical Limit8-13The 7 HACCP Principles

118. Principle 4: Establish monitoring proceduresDetermine the best way to check critical limitsMake sure they are consistently metIdentify who will monitor them and how often8-14The 7 HACCP Principles

119. 8-15The 7 HACCP PrinciplesPrinciple 5: Identify corrective actionsIdentify steps that must be taken when a critical limit is not metDetermine these steps in advance

120. Principle 6: Verify that the system worksDetermine if the plan is working as intendedEvaluate the plan on a regular basis usingMonitoring chartsRecordsHazard analysisDetermine if your plan prevents, reduces, or eliminates identified hazards8-16The 7 HACCP Principles

121. Principle 7: Establish procedures for record keeping and documentationKeep records for these actions:Monitoring activitiesCorrective actionsValidating equipment (checking for good working condition)Working with suppliers (invoices, specifications, etc.)8-17The 7 HACCP Principles

122. These specialized processing methods require a variance and may require a HACCP plan:Smoking food as a method to preserve it (but not to enhance flavor)Using food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safetyCuring foodCustom-processing animals8-18HACCP

123. These specialized processing methods require a variance and may require a HACCP plan: Packaging food using ROP methods includingMAPVacuum-packedSous videTreating (e.g. pasteurizing) juice on-site and packaging it for later saleSprouting seeds or beans8-19HACCP

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125. Once equipment has been installed:It must be maintained regularlyOnly qualified people should maintain itSet up a maintenance schedule with your supplier or manufacturerCheck equipment regularly to make sure it is working correctly9-2Installing and Maintaining Equipment

126. Dishwashers must be installed:So they are reachable and conveniently locatedIn a way that keeps utensils, equipment, and other food-contact services from becoming contaminatedFollowing manufacturer’s instructions9-3Dishwashing Machines

127. Designated storage areas: Store waste and recyclables separately from food and food-contact surfacesStorage must not create a nuisance or a public health hazard9-4Garbage

128. Imminent health hazard:A significant threat or danger to healthRequires immediate correction or closure to prevent injuryPossible imminent health hazards:Electrical power outagesFireFloodSewage backups9-5Emergencies That Affect the Facility

129. How 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 authorityDecide how to correct the problemEstablish time-temperature controlClean and sanitize surfacesVerify water is drinkableReestablish physical security of the facility9-6Emergencies That Affect the Facility

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131. Guidelines for the Effective Use of Sanitizers10-2ChlorineWater 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

132. 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 Sanitizers10-3

133. How to clean and sanitize: Scrape or remove food bits from the surface Rinse the surface Sanitize the surface Allow the surface to air-dryHow and When to Clean and SanitizeWash the surface 10-4

134. Cleaning and sanitizing stationary equipment: Unplug the equipmentTake the removable parts off the equipmentWash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowedScrape or remove food from the equipment surfacesWash the equipment surfacesHow and When to Clean and Sanitize10-5

135. Cleaning and sanitizing stationary equipment: Rinse 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 togetherHow and When to Clean and Sanitize10-6

136. Clean-in-place equipment:Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturerCheck local regulatory requirementsHow and When to Clean and Sanitize10-7

137. Setting up a three-compartment sink:Clean and sanitize each sink and drain boardFill the first sink with detergent and water at least 110°F (43°C) Fill the second sink with clean waterFill the third sink with water and sanitizer to the correct concentrationProvide a clock with a second hand to let food handlers know how long items have been in the sanitizer10-8Manual Dishwashing

138. Cleaning up after people who get sick:Diarrhea and vomit in the operation must be cleaned up correctlyIt can carry Norovirus, which is highly contagious Correct cleanup can prevent food from becoming contaminated and keep others from getting sick10-9Cleaning and Sanitizing in the Operation

139. Consider the following when developing a plan for cleaning up vomit and diarrhea:How you will contain liquid and airborne substances, and remove them from the operationHow you will clean, sanitize, and disinfect surfacesWhen to throw away food that may have been contaminatedWhat equipment is needed to clean up these substances, and how it will be cleaned and disinfected after useWhen a food handler must wear personal protective equipment10-10Cleaning and Sanitizing in the Operation

140. Develop a plan for cleaning up vomit and diarrhea: How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substancesHow to segregate contaminated areas from other areasWhen staff must be restricted from working with or around food or excluded from working in the operationHow sick customers will be quickly removed from the operationHow the cleaning plan will be implemented10-11Cleaning and Sanitizing in the Operation

141. NEVER:Dump mop water or other liquid waste into toilets or urinalsClean tools in sinks used for Handwashing Food prep Dishwashing10-12Cleaning and Sanitizing in the Operation