Alberta Food Safety Basics For Special Events Booklet
Alberta Health Services Environmental Public Health
Alberta Food Safety Basics for Special Events Booklet Table of Contents
Introduction ………………………….………………………………………….………………. 3
Section 1: Special Events and Food Safety in Alberta………………………………….. 4
Section 2: Foodborne Illness ...………………………………………………….………...… 5
Section 3: Causes of Foodborne Illness………………………..…………..………….…... 8
Section 4: Facility Requirements at Special Events……...……………..……………..... 13
Section 5: Food Handling Requirements at Special Events…………………………… 17
Appendix A: Review Question Answers……………………….….……………..……….. 28
Appendix B: Foodborne Illness Chart ...……………………….….……………..……….. 30
Appendix C: Glossary…………………....……………………….….………………………. 33
Appendix D: Sink Requirements at Special Events……….….…………………...……. 34
Cover Photo Credit: Calgary Stampede for all photos except centre photo 2EPHE-12-002 Created: Nov/12 Revised: Jan/16
Acknowledgement: Selected course material was taken from the Alberta Health Services Home Study in Food Safety and the Food Safety Course For Provincial Food Handler Certification Manual.
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Alberta Food Safety Basics for Special Events in Alberta Booklet and Test
Who should read this booklet: This booklet can be read by anyone organizing or working in temporary food concessions in Alberta an introduction to food safety during special events. Read through each section of this booklet and do the review questions. Test: The test must be accessed and completed online. Tests sent in by email, fax or mail will NOT be accepted. The test is optional and has 25 multiple-choice questions. The passing mark is 80%. Once you pass the test, you will be able to view and print an Alberta Food Safety Basics for Special Events certificate which is valid for 3 years. This certificate replaces the Home Study in Food Safety for Special Events.
How to access the test: 1. Go to the AHS-EPH Education Courses page: www.albertahealthservices.ca/eph/ Page3151.aspx 2. Click on Alberta Food Safety Basics for Special Events link ( https://www.coursesites.com/webapps/ Bb-sites-course-creation-BBLEARN/courseHomepage.htmlx?course_id=_408915_1) 3. Self-Enrol in this course 4. Open this booklet on the Alberta Food Safety Basics for Special Events page 5. After review the booklet, click the Mark Reviewed. This will appear once you have opened the booklet. 6. The test will appear. Click on link to access the test. 7. Once you have completed and received 80% on the test , view and print your certificate. Please note that this course does not meet provincial certification requirements. This course may meet training requirements for special events in Alberta.
3 SECTION 1. SPECIAL EVENTS AND FOOD SAFETY IN ALBERTA
Special events are an important part of Alberta’s summers. The food offered at these events is often prepared with minimal equipment and space. Preparing food safely is very important and can be challenging at these outdoor events.
Special events* and temporary food establishments operating in Alberta must be approved by Alberta Health Services (AHS). Environmental Health Officers/ Public Health Inspectors (EHO/PHI) may inspect temporary food concessions to ensure food is prepared in a safe and clean Over 1.8 million people attended the Calgary Stampede manner. To keep customers from getting a and the Capital Ex in Edmonton in 2011. foodborne illness, temporary food Photo Credit: Flickr.com concessions are expected to comply with the:
Public Health Act (P-37, RSA 2000) Food Regulation (Part 4, AR 31/2006) Requirements listed in the AHS Special Event Packages for Organizers and Temporary Food Establishment Vendors on www.albertahealthservices.ca/eph/ Page8302.aspx under Special Events.
Copies of the Public Health Act and Food Regulation are available at: Alberta Queen’s Printer Main Floor, Park Plaza, 10611 – 98 Avenue Edmonton, Alberta T5K 2P7 Phone: 780-427-4952 Fax: 780-452-0668 Email: [email protected] Internet: www.qp.gov.ab.ca. or www.albertahealthservices.ca/eph/Page8302.aspx under Legislation.
Copies of the Special Event Packages for Organizers and Temporary Food Establishment Vendors are available at: Internet: www.albertahealthservices.ca/eph/Page8302.aspx under Special Events Contact your local Environmental Public Health Office.
* Click on underlined words to view the definitions, or see the Glossary on page 33.
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Are you part of a special event?
Special events operate less than fifteen (15) days per year and offer food for the general public. Ask yourself:
1. Can anyone attend my event? Are you advertising “Everyone is welcome”?
2. Am I serving food as part of a larger special event like a exhibition, fair or carnival?
If you answered YES to both questions, you are involved in a special event. If you answered NO to either question, you may be part of a potluck, community organization function, or restricted function. Contact your local Environmental Public Health office for more details and to determine if your are part of a special event.
Food businesses and booths that operate more than 15 days per year in Alberta, like food trucks, are considered mobile food establishments and must meet additional facility, food handling and educational requirements.
Food Safety Education
Food safety education is recommended for all food handlers at special events. Food safety education is mandatory for some special events.
5 SECTION 2. FOODBORNE ILLNESS
Foodborne illness, commonly called food poisoning, is caused by consuming food or beverages contaminated with:
harmful microbes (pathogens), like E. coli and Norovirus
chemicals, like detergents and sanitizers
physical objects, like glass and hair
Each year an estimated 4.25 million Canadians are sick from foodborne illness. Anyone can become ill with foodborne illness. However, some people are at a higher risk for foodborne illness. These include:
babies or very young children pregnant women seniors sick people
Common symptoms of foodborne illness:
diarrhea nausea
vomiting stomach cramps
Symptoms can last for several hours, days or months. Foodborne illness can be mild or very serious. People may have to stay off work. Sometimes people have to go to the hospital. Foodborne illness can even cause death.
Crabby Cakes
In 2010 more than 50 people became ill with diarrhea and abdominal cramps from Salmonella bacteria after eating contaminated crab cakes at an Alberta festival.
The crab cakes were contaminated with Salmonella Photo Credit: dalboz17 @ flickr.com bacteria when cooked crab was ground in a meat grinder previously used for raw chicken. To keep people from getting sick, the meat grinder should have been cleaned and sanitized between uses, or there should have been separate meat grinders for raw and cooked meats.
6 Facts
Food that contains pathogens or their toxins may look, taste, and smell normal.
In many cases, foodborne illness is not caused by the last meal or food eaten. It can take time for symptoms to develop. For example, with a E. coli O157:H7 infection it can take 2-10 days for the signs of illness to appear, and 12-36 hours for the symptoms of Salmonella infection to appear.
It takes only a small number of microbes to cause some types of foodborne illness. Eating 10-18 Noroviruses can cause foodborne illness. Eating less than 10 E. coli O157:H7 bacteria can cause foodborne illness that may result in kidney failure.
8 year old girl nearly dies after eating an undercooked hamburger. Washington, 1993. Click here to view story.
The harmful microbes that cause foodborne illness can also be spread by contact with another person, touching an animal, contact with dirt or using unsafe water supplies to prepare food.
For more information see Appendix B: Foodborne Illness Chart on page 30.
Review
1. Name two groups of people who are at high risk for foodborne illness. ______
2. List four common symptoms of foodborne illness. ______3. Food that contains pathogens or their toxins can taste normal. True______False______
4. What causes foodborne illness? ______
7 SECTION 3. THE CAUSES OF FOODBORNE ILLNESS
1. Harmful Microbes
Microbes, or germs, are very small organisms that live all around us, but we cannot see them. They are on plants, animals and people, and in the air, soil, and water. Most microbes do not harm us, only a small number of microbes, called pathogens, cause illness, including foodborne illness.
Pathogens that cause foodborne illness are divided into the following categories: parasites, moulds, viruses and Only 1% of microbes are pathogens and can make people sick. bacteria. Details about common pathogens are available in Appendix B on page 30.
Parasites
Parasites live in, or on, other organisms. Parasites do not grow in food but can contaminate food. Examples of parasites include Giardia and Cryptosporidium, which are tiny protozoa that can cause illness when someone drinks untreated contaminated water. Tapeworms and roundworms are also parasites.
Moulds
Moulds cause food to spoil, and can be seen if allowed to grow. Some moulds can also produce toxins that people may be allergic to.
Viruses
Viruses do not grow in food; they can only grow in a living cell. Viruses can contaminate food. Norovirus and Hepatitis A are two viruses that cause foodborne illness, which are usually spread by the fecal-oral route.
Bacteria
Bacteria that cause illness are commonly found in human and animal waste, in soil, and on raw meat, poultry and fish, human skin, hair and clothing. Bacteria can grow and multiply in many types of food. When conditions are right, bacteria in food can quickly multiply to levels that can make people sick.
8 Foods that allow bacteria to grow are called potentially hazardous foods, and include meat, poultry, fish, eggs, dairy products, cooked vegetables and cooked grains, and fruits and vegetables like sprouts and cantaloupes. Potentially hazardous foods at special events include pizza, chili, beef on a bun and corn dogs, among others. The acronym FATTOM can help you remember the conditions and food that allow bacteria to grow:
Food: Bacteria grow very well in food that is rich in proteins and carbohydrates. Acidity (pH): Lemons, limes and vinegar are examples of highly acidic foods. Bacteria prefer slightly acidic foods (between pH 4.5 and pH 7).
Temperature: Pathogenic bacteria can grow and multiply quickly in the “Danger Zone” temperatures between 4°C and 60°C (40°F to140°F).
If the temperature is 4°C (40°F) or colder, bacteria survive but grow slowly. If the temperature is 60°C (140°F) or hotter, bacteria will stop growing. Controlling the temperature of potentially hazardous foods is the easiest way to prevent bacterial growth.
Time: When conditions are right, bacteria double their numbers every 20 minutes. The longer potentially hazardous food is in the Danger Zone, the larger the number of bacteria that can grow. Potentially hazardous food should be in the danger zone no more than two hours.
Oxygen: Most bacteria grow only if there is oxygen in the air. A few types of bacteria can only grow if there is no oxygen, for example the bacteria that causes botulism.
Moisture: Bacteria need moisture, or water, in order to grow and multiply.
9 How Harmful Microbes Get into Food
Harmful microbes, or pathogens, come from many sources and are moved around food booths on food handlers, pests, or on things being used such as food, utensils and equipment.
People
The food handler is the most common source of pathogens in food booths. People can carry harmful microbes in their intestines, like Norovirus. If you don’t wash your hands well after using the toilet, these microbes can be transferred to anything you touch, like food or kitchen surfaces. This is the “fecal-oral route”, pictured below, and is the most common way pathogens are spread to customers.
People may have Staphylococcus aureus bacteria on their skin and in their nose and throat, even when they feel well. This bacteria can be spread to food by coughing or sneezing, or by touching food if you have infected cuts or sores on your hands to food.
Animals
Animals can be a source of harmful microbes. Raw meat, poultry and fish may have bacteria such as Salmonella, Campylobacter and E. coli O157:H7.
Insects and mice can carry bacteria and viruses in or on their bodies.
Soil
Vegetables and fruit like tomatoes and cantaloupes that grow in or near soil may have harmful microbes on their outer surfaces.
Water
Untreated water from lakes and rivers can be a source of harmful microbes like Cryptosporidium and Giardia parasites. 10 2. Chemicals Chemical foodborne illness occurs when food is contaminated with chemicals or from eating naturally poisonous foods. Heating or cooking does not remove chemical contamination.
How to Prevent Chemical Food Poisoning:
Buy your food from licensed suppliers.
Use approved food-grade cookware and equipment, like stainless steel.
Store chemicals away from food. Do not store chemicals in food containers or food in chemical containers.
Use chemicals safely. Read the labels and ensure all containers are labeled.
3. Physical Objects
Physical foodborne illness occurs when food is contaminated with physical objects, causing illness or injury. Objects found in food include pieces of surfaces or equipment, items coming off of a food handler, and items in the kitchen like thumbtacks, staples, toothpick and bag clips.
How To Prevent Physical Foodborne Illness:
Keep utensils and equipment in good
condition. Repair or discard broken items. A broken strainer that could cause physical foodborne illness. Use equipment that is in Keep your hair under control, and do not wear good condition. jewelry or artificial nails.
Keep food covered whenever possible.
11 Allergens Allergic reactions are not foodborne illnesses, but can be severe and need to be avoided. Eating certain foods or ingredients can cause allergic reactions in some people that can be minor, but can also be serious and life-threatening. Ninety percent of allergic reactions are caused by milk and dairy products, eggs, wheat, soy, peanuts, tree nuts such as almonds, brazil nuts and cashews, mustard, and shellfish and fish.
How to Prevent Allergic Reactions:
Make sure that all staff know all the ingredients that are used in the facility.
Prevent cross contamination. Tiny bits of food left on hands, a knife, spoon, cutting board or dishcloth can transfer to other food and cause allergic reactions.
A high school student dies from an allergic reaction after eating french fries at the school cafeteria. The french fries were cross-contaminated with milk proteins when served using the same tongs used to serve poutine, fries with cheese and gravy. Ontario, 2003. Click here to read more.
Review
1. Name two bacteria that cause foodborne illness. ______
2. Give two examples of potentially hazardous food. ______
3. State the temperature range of the Danger Zone. ______°C (______°F) to ______°C (______°F)
4. Match the type of foodborne illness/allergic reaction that can occur with the improper food handling practice.
Not wearing a hairnet Chemical foodborne illness
Not using food-grade containers Physical foodborne illness
Not knowing menu ingredients Allergic reaction
Click here or see page 28 and 29 for answers.
12 SECTION 4. FACILITY REQUIREMENTS AT SPECIAL EVENTS
The required set-up and operation requirements for special events and temporary food concessions are designed to prevent foodborne illnesses. The information listed here is the minimum requirements and the local EHO/PHI may make additional requirements.
Several set-up requirements vary depending on the length of the special event or the extent of food handling completed in the booth.
Greater Than 3 Day Requirement One Day Event 1 to 3 Day Event Event
Asphalt, concrete, finished plywood or Floors similar non-absorbent material.
Finished plywood, canvas, vinyl or similar Walls and ceilings non-absorbent material.
If holding tanks are approved, at least Plumbed into 20L tank for handsink approved system in a 75L tank for 2 compartment sink city or town. Safe water supply 130L tank for 3 compartment sink Waterlines flushed for Satisfactory bacteriological water test 2 minutes at start of results within the last year. each day.
General Requirements
The temporary food booth must be large enough to contain all food preparation equipment other than the barbeque (BBQ), and allow for safe food preparation.
Place the BBQ separate from customers but near the food booth. Ensure that there is a handwashing station available at the BBQ.
Ensure booth or tent ceilings are fire-resistant if using deep fryers or similar equipment*. Keep a fire extinguisher handy. Fire resistant ceiling installed over gas burners. * Please contact your local fire department for more information. Photo Credit: Calgary Fire Dept.
13 Ensure the booth is properly ventilated to remove smoke,
grease and food odours.
Ensure shelving, walls, floors and ceilings are clean and in good condition. Food surfaces must be waterproof.
Keep surfaces clean and sanitized at all times. Change table linens once they are dirty.
Ensure you have the number of sinks required for your food products. See Appendix D on page 34.
Install shatterproof lights or install protective covers. Proper ventilation and fire Install enough cold holding units (fridges and freezers) and suppression system in food hot holding units to keep all potentially hazardous foods out booth. of the danger zone. All food must be protected from Photo Credit: Calgary Fire Dept. contamination.
Keep food covered to prevent contamination.
Prepare food in an approved food establishment before the event, if possible. Some food handling is too complex for food booths. Contact your local EHO/PHI for more details.
Water All water used in food preparation must be safe for people to drink (potable). To ensure the water is safe:
Connect directly to an approved potable water system, municipal water systems in cities and towns, if possible.
Flush water lines for two minutes at the start of each day.
Protect water lines from breaking, especially where vehicles or people travel over them.
Use water lines meant for drinking water. Do not use garden hoses.
Use properly sized portable water holding tanks if your event lasts 3 days or less. Ensure the tanks have a satisfactory bacteria water test within the last year.
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Wastewater Wastewater from sinks and handwashing stations must be disposed in an approved sewage system. Please remember to:
Use wastewater tanks that are at least 110% the potable water tank volume.
Empty wastewater tanks regularly. Do not let wastewater tanks overflow.
Sink Requirements Improper wastewater disposal. Tanks should be enclosed and large enough to hold wastewater. Sufficient sinks are necessary to ensure sanitary food Credit: AHS EPH preparation and handwashing. The number and type of sinks necessary depend on the type and length of food service.
Please see Appendix D: Sink Requirements for Special Events on page 34.
Handwashing Facilities Handwashing facilities are required in all food booths handling unwrapped foods. Paper towel in Ensure sink has warm running water, paper towel a dispenser and soap in proper dispensers.
Always wash your hands at the handwashing station when preparing foods. Do not use washroom sinks.
Use temporary handwashing stations only with Environmental Public Health approval. EHOs/PHIs will consider the type and length of food service.
Dispose of handwashing sink wastewater in approved sewage system.
Use hand sanitizer only with Environmental Public Health approval. Temporary handwashing station
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Solid Waste Garbage can attract pests and contaminate food and food preparation surfaces. Remember to:
Keep enough garbage bins available to hold all garbage. Be sure to have garbage bins available for your customers.
Line garbage bins with plastic bags. Keep garbage bins clean.
Empty garbage bins regularly.
Pest Control Pests such as mice, flies and cockroaches can spread harmful microbes to food and food preparation surfaces. To control pests:
Keep your kitchen clean.
Store food off the ground.
Close food containers tightly.
Clean up spills quickly.
Review Questions 1. Name two facility requirements that may change or may differ depending on the type or length of food service. ______
2. When do you need a handwashing sink? ______
3. How many sinks are needed in a temporary food establishment handling raw meat for one day? ______
Click here or see page 28 and 29 for answers.
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SECTION 5. FOOD HANDLING REQUIREMENTS FOR SPECIAL EVENTS To prevent foodborne illness, food booth staff must practice good personal hygiene, store and handle food properly, and adequately clean and sanitize food contact surfaces.
Personal Hygiene
Good personal hygiene is very important. It helps stop the spread of harmful microbes and protects food, customers and staff.
Wash Your Hands
Handwashing is the best way to prevent the spread of pathogens from you to food and to customers. With some exceptions discussed in Section 4, your temporary food booth must have a handwashing station with warm running Washing your hands is the best way water, soap, and paper towels. to stop the spread of harmful germs.
You must wash your hands any time your hands become contaminated, including:
at the beginning of a shift after using the toilet
whenever you come back into the before and after eating kitchen after touching garbage before preparing food after smoking after touching raw meats after blowing your nose, coughing or after touching dirty utensils or equipment sneezing into your hands
Beef, Chicken or Poop
33 people who ate donairs or souvlaki from a special event food booth in Alberta got Salmonella foodborne illness. The food handlers who were infected with Salmonella bacteria, did not wash their hands well after going to be bathroom and contaminated ready- to-eat foods and food prep surfaces with poop and Salmonella bacteria.
17 How to Wash Your Hands:
1. Wet your hands with warm running water. 2. Apply liquid soap. 3. Rub your hands together for at least 20 seconds, washing palms, between fingers, wrists, backs of hands, thumbs and fingertips. 4. If available, use a nail brush to scrub under your nails and fingertips. 5. Rinse your hands (and the nail brush) with warm running water. 6. Dry your hands with a paper towel.
There are many GOOD personal hygiene practices that food handlers must follow: Wash your hands thoroughly and frequently, whether or not gloves are worn.
Keep your fingernails clean and short. No artificial nails allowed.
Wear clean uniforms and aprons. Change as often as needed.
Keep hair tied back or controlled by wearing a cap or hair-net.
Keep jewelry at home. Do not wear jewelry while handling food.
There are many BAD habits a food handler should not do while working with food:
X Fail to wash your hands properly after using the toilet,
X Work while you are sick.
X Cough or sneeze onto food or food contact surfaces or into your hands without washing them after.
X Rub, pick, or wipe your nose with your hands.
X Touch your face, or smooth, scratch or fix hair on the head or face.
X Smoke, eat, drink, bite fingernails, or lick fingers. Do not work if you have diarrhea X Use fingers to taste food, or use the same spoon more than or vomiting. once.
18 Gloves
Gloves can prevent contamination of food if used properly, particularly with ready-to-eat foods that do not require further cooking. Please remember to:
Wash your hands properly before putting gloves on and every time gloves are changed.
Change your gloves between tasks.
Throw your disposable gloves away after each use.
Wear gloves over bandages on hands.
Cover bandages with gloves. Use utensils like spoons or tongs whenever possible instead of gloved hands.
Hand Sanitizers In food booths with very little food handling, food handlers may be able to use hand sanitizer as long as they have access to a well- stocked hand sink. Remember: Use hand sanitizer on clean hands. Grease, food particles or dirt will reduce the effectiveness of the sanitizer.
Add the product to the palm of one hand, dip all of your fingertips into the sanitizer and rub your hands together to distribute the sanitizer. Rub your hands until they are dry.
Review Hand sanitizer is not considered as effective as washing hands with warm water and soap. 1. Name three times when you should wash your hands. ______
2. List two personal hygiene tips for food booth staff. ______
Click here or see page 28 and 29 for answers.
19 Safe Food Storage and Preparation The growth rate of bacteria depends on the temperature of the food. When food is left in the Danger Zone (4°C to 60°C), the temperature allows bacteria to grow rapidly, enough that the food can become unsafe within hours. Potentially hazardous foods should not be in the Danger Zone for more than two hours.
IMPORTANT FOOD SAFETY TEMPERATURES
Food Temperature of Food What Happens to Preparation Step Pathogens
Freezing -18°C (0°F) Bacterial growth slows
Cold Holding 0°C to 4°C (32°F to 40°F) Bacterial growth slows
Below 4°C (40°F) or Prevents significant Thawing through Danger Zone as quickly as possible bacterial growth
Cooking 74°C (165°F) for 15 seconds Kills most pathogens
Hot Holding 60°C (140°F) or hotter Stops bacterial growth Cooling 60°C to 20°C (140°F to 68°F) in 2 hours Prevents significant 20°C to 4°C (68°F to 40°F) in another 4 bacterial growth hours Reheating 74°C (165°F) within 2 hours Kills most pathogens
Remember to:
Keep a calibrated probe thermometer available to monitor temperatures.
Clean and sanitize the thermometer between uses.
Monitor temperatures regularly and record them.
Keep a thermometer in cold holding units.
20 Buying and Receiving Food Safely
Buy from approved suppliers.
Make sure you receive food in your booth at safe temperatures.
Storing Food Safely
Store food at least 15 cm (6 inches) off the ground. Keep food protected from rain, pests and other contamination by using lids, or other containers. Food and cooking utensils cannot be stored on the ground or floor of a temporary food booth.
Put fresh and frozen foods in coolers and freezers as soon as they are delivered.
Use food supplies in the order they were received, (First In, First Out Rule).
Store raw meat, poultry and fish below cooked or ready-to-eat foods such as salads, sandwiches and cakes.
Preparing Food Safely
Remember to:
Wash your hands before preparing food.
Start with clean and sanitized utensils, cutting boards, equipment and work surfaces.
Wash fruits, vegetables and salad greens with cool, running water to remove dirt, insects, harmful microbes and pesticides.
Thaw Frozen Food Safely:
In the refrigerator or walk-in-cooler. Place the frozen food on a tray or plate and put it on the bottom shelf.
In large sinks under cold running water. Clean and sanitize the sink after the food is thawed.
In a microwave oven. Cook immediately after food is thawed.
Thawing at room temperature is not safe.
21 Cooking Food Safely
Cook or heat food to safe temperatures. Cooking food to an internal temperature of 74°C (165°F) for 15 seconds will kill most pathogens.
Measure the temperature of cooked food with a thermometer. Clean and sanitize the stem of the thermometer before each use.
Cook donair or shawarma meat on the grill or in a microwave after slicing it off the spit to ensure meat is cooked to 74°C (165°F).
Cooling Food Safely
Don’t leave hot food at room temperature to cool, or to put large amounts of hot food in the cooler. In both cases, the food does not cool quickly enough and stays in the Danger Zone for a long time.
Divide large batches into smaller portions to ensure food cools more quickly.
Put food in shallow pans and place in the cooler.
Cut large pieces of meat into smaller pieces.
Holding Food Safely
Set hot holding units such as steam tables to hold food at 60°C (140°F) or hotter.
Set cold holding units to hold food at 4°C (40°F) or colder. If ice is used to keep food cool, the ice must come up the sides of the containers to the level of the food. Improper hot holding. Turkey legs are not 60°C and Measure the temperature of food every two are not protected from contamination. hours to make sure it is not in the Danger Zone.
Do not add fresh food to old food.
22 Serving Food Safely
Do not touch food or drinks with your fingers.
Use tongs or a scoop to pick up ice. Do not scoop ice with your hands or a glass.
Throw away food that falls on the floor.
Wash and sanitize cutlery that falls on the floor. Replace dirty utensils with clean, sanitized utensils.
Use disposable (single service) cutlery and dishes only once.
Store cutlery with the handles up, or facing the same way. Customers should be able to pick up cutlery by the handles.
Serve condiments safely. Single-service pouches, squeeze bottles or containers with self-closing lids are good options.
Store ice cream scoops under water in a working dipper well between uses. Store individual scoops in each ice cream flavor in freezer if you do not have a dipper well.
Reheating Food Safely
Reheat leftover food quickly to 74°C (165°F) or higher within two hours.
Bring soups, stews, gravies and stock to a boil. Stir often.
Reheat food once.
Place food into hot holding equipment once reheated. Do not use hot holding equipment to reheat food. Do not use open flame chafing dishes to hold food hot.
Preventing Cross Contamination
Cross contamination is the spread of bacteria, viruses or parasites from one food to another, by hands, utensils or equipment. Many good food handling practices and good personal hygiene practices prevent cross contamination, including frequent handwashing, cleaning and sanitizing equipment, and storing food safely.
23 Review
1. Refrigerators and walk-in coolers should be kept at °C ( °F) or colder.
2. Freezers should be kept at °C ( °F).
3. List two ways to prevent cross contamination.
______
______
4. List one way to cool hot food quickly.
______
______
5. Hot foods must be held at temperatures of ______°C (______°F) or hotter.
6. Cold foods must be held at temperatures of ______°C (______°F) or colder.
7. Food should be reheated to ______°C (______°F) within hours.
Click or see page 28 & 29 for answers.
24 Cleaning and Sanitizing
Cleaning dishes and food preparation surfaces with warm water and detergent removes food and grease. Cleaning does not kill any microbes. Sanitizing dishes and food preparation surfaces reduces the number of microbes to a safe level if using an approved sanitizer solution. Remember to:
Clean dishes and food preparation surfaces before sanitizing them. Test strips are very sensitive to ultraviolet light and moisture. Mix sanitizers to the correct solution strength to kill microbes They should be replaced every without contaminating food with sanitizer. six months. Test sanitizer strength with test strips regularly to ensure sufficient concentration.
Sanitizer How to Mix Solution Strength
Mix ½ teaspoon (2 mL) bleach into 1 litre water Chlorine Solution 100 ppm Mix one tablespoon (½ ounce) bleach into 1 gallon water
Quaternary Ammonia Follow manufacturer’s instructions 200 ppm Solution (QUATS)
Iodine Solution Follow manufacturer’s instructions Between 12.5 ppm - 25 ppm
Dishwashing Dishwashing is usually done by hand in food booths. Dishwashing has four steps: 1. Wash: Fill the first sink with hot water (45°C/113°F). Add detergent. Scrub dishes until they are clean. 2. Rinse: Fill the second sink with hot water (45°C/113°F). Rinse the dishes and utensils in clean water to remove soap and bits of food. In a two-compartment sink, rinse dishes under running water into the wash sink. 3. Sanitize: Fill the third sink with hot water (45°C/113°F). Add sufficient sanitizer for correct sanitizer strength. Soak for two minutes. In a two-compartment sink, sanitize in the 2nd compartment. 4. Air dry: Use drying racks. Do not use cloth towels.
25
Manual dishwashing procedure using a three-compartment sink
Manual dishwashing procedure using a two-compartment sink
Follow the wash, rinse and sanitize procedure for clean in place items such as countertops, tables and larger kitchen equipment.
26 Cleaning in Place
Clean large equipment that cannot be immersed in the sink by: 1. Cleaning with soap 2. Rinsing with clean water, and 3. Wiping with a cloth soaked in an approved sanitizing solution or sprayed with a sanitizing solution from a bottle and wiping with a clean, sanitized cloth.
Increase sanitizer strength to 200 ppm If using chlorine bleach sanitizer to ensure the effectiveness when cleaning in place.
Clean and sanitize equipment between uses or every two hours.
Change dish cloths and wiping cloths often. When not in use, store cloths in a sanitizing solution.
Review 1. Chlorine is an approved sanitizer.
True______False_____
2. Single service utensils and dishes should only be used once.
True_____ False_____
Click here or see page 28 and 29 for answers.
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APPENDIX A: REVIEW ANSWERS Page 7 Answers:
1. Babies, young children, seniors, pregnant women, sick people, and people who have little resistance to illness.
2. Diarrhea, vomiting, stomach cramps, and nausea.
3. True. Food that is contaminated with foodborne illness pathogens or their toxins can look, taste and smell normal.
4. Foodborne illness is caused by consuming food or beverages contaminated with pathogens, chemicals or objects not meant to be in food, like glass or hair.
Back to page 7 Page 12 Answers:
1. Salmonella, E. coli O157:H7, Shigella, Staphlycoccus aureus.
2. Meats, poultry, fish, eggs, dairy products, cooked vegetables, and cooked grains.
3. 4°C – 60°C (40°F – 140°F).
4. Wear a hairnet Chemical foodborne illness
Use food-grade containers Physical foodborne illness
Know menu ingredients Allergic reaction
Back to page 12
Page 16 Answers:
1. Floors, ceilings, water supply, number of sinks, handwashing facilities.
2. When handling unwrapped food.
3. Handwashing basin with access to a two-compartment sink (at a minimum).
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28 Page 19 Answers:
1. at the beginning of a shift after touching raw meats
whenever you come back into the after touching dirty utensils or equipment kitchen after using the toilet
before preparing food whenever your hands are dirty
2. Don’t work when you are ill, don’t wear jewelry.
Back to page 19 Page 24 Answers:
1. 4°C (40°F)
2. –18°C (0°F)
3. Prevent cross contamintation by: frequent handwashing cleaning and sanitizing equipment storing food safely 4. Cool food by: put food in shallow pans and place in the cooler cut large cuts of meat into smaller pieces 5. 60°C (140°F)
6. 4°C (40°F)
7. 74°C (165°F) within two hours
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Page 27 Answers
1. True
2. True
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29 APPENDIX B: FOODBORNE ILLNESS CHART
BACTERIA SOURCE/SPREAD SYMPTOMS PREVENTION
Bacillus cereus Type 1 is linked with boiled Illness occurs in 1 Keep food out of the Danger Zone. or fried rice that is stored in –6 hours. Cool food quickly, including This bacterium the Danger Zone after Vomiting is the cooked rice, to 4°C (40°F) or cold- causes two cooking. main symptom. er types of food- Type 2 is associated with Illness occurs in 6 Hold hot food to 60°C (140°F) or borne illness. cereal products, soups, –15 hours. hotter. puddings, sauces, meats, Diarrhea is the Reheat food quickly to 74°C (165° vegetables, refried beans. main symptom. F) within 2 hours. Campylobacter Outbreaks have been Illness occurs in 2 Prevent cross contamination. linked to contaminated –5 days. Wash your hands: water supplies, Diarrhea, stomach before handling food unpasteurized milk, raw or cramps, fever, undercooked poultry, meat after touching raw poultry and nausea and vomit- meat or shellfish. ing. after handling pets and farm
animals Clean and sanitize food preparation surfaces, equipment and utensils. Cook poultry and meat to safe temperatures. Clostridium Outbreaks have been Illness occurs in Do not use cans that are bulging. botulinum linked to inadequate pro- 12–36 hours. Use only commercially canned cessing of commercial and Nausea, vomiting, food in food service. This bacterium home-canned low acid diarrhea, double Store cans and vacuum-packed causes an ill- food. vision, droopy eye- food according to label require- ness called lids, difficulty ments. “botulism”, a speaking, swallow- rare but serious Do not feed honey to babies less ing and breathing, than 1 year of age. illness. muscle paralysis.
Clostridium Found in the soil. Illness Illness usually Keep foods out of the Danger perfringens has been linked to cooked occurs in 10–12 Zone. meats, meat products, hours. Cook to safe temperatures. It is often called poultry and gravies that Abdominal Hold hot food above 60°C (140°F). the “buffet bug”. were stored in the Danger cramps, diarrhea. Zone after cooking. Cool food quickly to 4°C (40°F). Illness lasts 1 day Reheat food quickly to 74°C (165° or less. F). E. coli O157:H7 Source: animals Illness occurs in 2 Cook ground meats to 71°C (160° It takes only a (mainly cattle). –10 days. F). few of these Illness has been linked Severe stomach Avoid cross contamination: bacteria to to undercooked cramps, diarrhea wash your hands after han- cause illness. ground beef; unpas- (may be watery or dling raw meats. teurized milk, apple bloody), vomiting clean and sanitize all food con- juice and cider; cold or mild fever may tact surfaces. cuts such as dry sala- occur. store raw meats below and mi; lettuce and other The illness lasts 7 separate from cooked and ready raw fruits and vegeta- –10 days. to eat foods. bles; and raw sprouts A few people Wash vegetables, salad greens Transmission has also (especially young and fruit. been linked to contam- children or the inated water, petting elderly) may devel- zoos/farms, and per- op kidney failure. son to person.
30 BACTERIA SOURCE/SPREAD SYMPTOMS PREVENTION
Listeria Associated with raw or Illness occurs in Pregnant women and immuno- monocytogenes contaminated milk, 3 – 70 days. compromised individuals should soft cheeses, vegeta- Vomiting, nausea, avoid ready-to-eat foods, smoked This bacterium bles and ready-to-eat cramps, diarrhea, fish and unpasturized soft chees- causes an illness meats and fish. severe headache, es. Read the label. called “Listeriosis”. Found in soil, water, constipation and Reheat leftovers to 74°C.
mud. persistent fever. Wash all raw vegetables. Can be spread from In rare cases in- Cook meats to safe temperatures. mother to fetus. fection of the brain or blood poisoning occurs.
Salmonella Commonly associated Illness occurs in Wash your hands: with raw and under- 12–36 hours. after using the toilet This bacterium cooked poultry, meat Headache, stom- before preparing food and fish. causes an illness ach cramps, nau- after handling raw meat and called Also linked to melons sea, diarrhea, fe- poultry “Salmonellosis”. and raw alfalfa, bean ver and sometimes after handling pets or animals and radish sprouts. vomiting. Wash all vegetables, salad greens Spread through cross May cause dehy- and fruit, including those that will contamination and dration, especially be peeled. from person-to-person. in infants. Cook foods to safe temperatures. Clean and sanitize all food contact surfaces that touched raw poultry & meats. Store raw meats below cooked and ready-to-eat foods. Shigella Source: mainly hu- Illness occurs in 1 Wash your hands: It takes very few mans. –3 days. after using the toilet bacteria to cause Spread through food Stomach cramps, after changing diapers illness. and water contaminat- diarrhea, fever, before preparing food ed with feces. nausea and vomit- Wash all vegetables, salad greens ing. Can be spread from and fruit, including those that will person to person. be peeled. Staphylococcus Source: mainly human Illness occurs in 2 Good personal hygiene: aureus (Staph) skin, nose and throat. –4 hours. wash your hands after coughing, Bacteria produce a found in high numbers Nausea, cramps, sneezing or blowing your nose toxin in food if left in infected cuts, boils vomiting, diarrhea. cover up cuts with a bandage and in the danger and acne. Illness lasts 1–2 a glove zone. Spread through con- days. Reduce direct hand contact with tact with food, people ready-to-eat foods and cooked or coughing/sneezing. foods. VIRUSES SOURCE/SPREAD SYMPTOMS PREVENTION
Hepatitis A (HAV) Common sources are Illness occurs in Wash your hands: contaminated water, 28–30 days. after using the toilet shellfish and produce Fatigue, fever, loss after changing diapers (salads). of appetite, nau- before preparing food Can be spread from sea and abdominal Wash all vegetables, salad greens person to person. discomfort. Jaun- and fruit, including those that will dice (yellow skin or Can be spread to food be peeled. eyes) follows in a by infected food han- few days. dlers. Infections may be mild, especially in children.
31 VIRUSES SOURCE/SPREAD SYMPTOMS PREVENTION Norovirus Common sources are Illness occurs in Wash your hands: It takes very few contaminated water 24–48 hours. after using the toilet microbes to cause and ice, shellfish and Nausea, vomiting, before preparing food or illness. Commonly salad ingredients. diarrhea, touching ready-to-eat food called the Can spread from abdominal pain, Clean and sanitize food prep- “stomach flu” or person to person. headache, fever. aration surfaces. the “24 hour flu”. Can be spread by Illness lasts 24–48 Cook food to safe temperatures. touching contaminated hours. surfaces and then touching the mouth. PARASITES SOURCE/SPREAD SYMPTOMS PREVENTION
Cryptosporidium Contaminated water Illness occurs in Wash your hands: and food. about 7 days. after using the toilet Exposure to infected Diarrhea, after changing diapers persons and animals. cramping and before preparing food abdominal pain. Use safe water supplies. Children may have vomiting and loss of appetite. Giardia Contaminated water Illness occurs in 3 Wash your hands: and food. –25 days. after using the toilet Can be spread from Abdominal after changing diapers person to person cramps, bloating, before preparing food (especially in diarrhea, fatigue, Use safe water supplies. institutions and day and weight loss. cares), and from animals and pets to people.
For more information on foodborne illness or food safety, go to these web links: Foodborne Pathogens, Gateway to Government Food Safety Information (USA) http://www.foodsafety.gov
Canadian Partnership for Consumer Food Safety Education http://www.canfightbac.org/en/
Consumer Centre, Canadian Food Inspection Agency http://www.inspection.gc.ca/english/fssa/concen/concene.shtml
It’s Your Health, Health Canada http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/index-eng.php Back to page 7 Back to page 8
This material is designed for information purposes only. It should not be used in place of medical advice, instruction and/or treatment. If you have specific questions, please consult your doctor or appropriate health care professional.
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APPENDIX C: GLOSSARY
Acidity (pH): This is a measure of the amount of acidity in a food. Back to page 9
Community Organization Function: A occasional function open to the general public, prepared by volunteers to raise funds for a charitable purpose AND not part of a special event, such as harvest suppers. Back to page 5
Fecal-oral Route: The transfer of pathogens from the feces to the mouth. This can cause illness. This can happen when food workers do not wash their hands correctly after using the washroom and then prepare food. Back to page 8 Back to page 10
Mobile Food Establishment: A food establishment where the food handling is primarily conducted in a vehicle. Back to page 5
Pathogen: A microorganism that can cause disease or illness. Back to page 6 Back to page 8 Back to page 20 Back to page 22
Potentially Hazardous Food: Non-acidic, or slightly acidic, moist, protein-rich foods. These foods can support the growth of mould and bacteria, including their toxins. Examples include fish, chicken, dairy products, eggs, cooked vegetables and cooked cereals. Back to page 9
Potluck: A gathering where food is provided by all or some of the attendees for everyone to eat at no charge. For example, company picnic or neighbourhood parties. Back to page 5
Restricted Function: An event not open to the general public where attendees are personally invited. For example, family reunions or retreats. Back to page 5
Special Event: An event open to and where food is made available to the general public. For example, fairs, festivals, exhibitions, promotional events and carnivals. Back to page 4
Temperature Abuse: Storing or handling potentially hazardous foods such that the food remains in the temperature Danger Zone for more than two hours.
Temporary Food Establishment: A food establishment that operates exclusively at special events. Back to page 4
Toxin: A poisonous waste product produced by some bacteria. Some toxins can be found in certain plants, mushrooms, animals and fish. Back to page 8
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APPENDIX D: SINK REQUIREMENTS FOR SPECIAL EVENTS
Food Handling Activity Examples Requirement
Serving pre-packaged food only. candy, chips, bottled drinks No requirement.
Dispensing non-perishable drinks from wine, beer, coffee, tea original sealed containers.
Hand sanitizer and Serving only pre-portioned non-perishable dry donuts, cookies access to foods. handwashing sink. Portioning non-perishable dry foods into single use cups without touching food samples of pretzels, nuts products.
Portioning and serving non-perishable foods cutting and serving baked only. goods, portioning salsa Handwashing sink in cheese cubes, perishable Serving pre-portioned perishable foods only. each booth. dip, cut fruit, dispensing No raw meat allowed to be served or handled. dairy drinks Spare utensils grinding/brewing coffee, available. Simple preparation of non-perishable foods. mixing drinks, popcorn, cotton candy
hot dogs, pizza, pre-cooked Heating, portioning and serving of perishable meat, rice dishes or Handwashing sink in foods. No raw meat at events longer than one samosas, scooping ice each booth and day. cream access to a two- compartment sink. Final cooking of raw meat at events lasting pre-assembled kabobs, Spare utensils one day or less. burgers, seafood available.
mixing, assembly, cutting, Two-compartment rolling and similar activities sink with soap and Processing foods on-site. of meat, vegetable, papertowel for perishable drinks handwashing in each booth.
A three-compartment Cooking and handling raw meat at events burgers, kabobs, chicken, sink may be required lasting longer than one day. seafood at the discretion of AHS for food handling at large scale events.
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