Chapter 1: Providing Safe Food

SERVE SAFE Chap ter 1: Providing Safe Food

Vocabulary

 Food born Illness- Illness carried or transmitted to people by food.

 Food born Illness Outbreak- two or more people experience the same illness after eating the same food.

 Flow of Food- path food takes from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving.

 FDA Food Code- science based reference for retail food establishments on how to prevent food bourn illnesses.

 Contamination- presence of harmful substances in food. Some occur naturally, or are human or environmentally introduced.

 Ready-to-eat food- Any food that is edible with out further washing or cooking.

 Time-Temperature abuse- Food has been time- temperature abused any time it has been allowed to remain too long at a temperature favorable to growth of microorganisms and the production of toxins. 4 hour maximum.

 Potentially Hazardous Foods- food that contains moisture and protein and that has a neutral or slightly acidic PH. Require time-temperature control to prevent growth.

 Cross-Contamination- Occurs when microorganisms are transferred from one food or surface to another. (Most commonly occurs with utensils.) SERVE SAFE  Personal Hygiene- Habits that include keeping hands, hair, and body clean, and wearing clean and appropriate uniforms.

 Pathogen- Organisms that will make you ill, bad bacteria

Populations at Risk

 Infants or children

 Elderly

 Sick or immune deficient

 Pregnant women

Conditions for Growth

F-Food high in protein (meat, fish, soy, beans, rice, dairy, and eggs)

A- Acid at very low level or 7.0 or below

T- Temperature between 41˚ to 135˚

T- Time control of 4 hours maximum

O- Oxygen for bacteria growth

M- Moisture of 5.4 or higher

Hazards

 Biological- bacteria, virus, parasites, or fungi

 Chemical- pesticides, food additives, or preservatives SERVE SAFE  Physical- foreign object, dirt, hair, finger nail, or glass

How Food Becomes Unsafe

1) Purchasing food from unsafe sources

2) Failing to cook food adequately

3) Holding food at improper temperatures (135˚ or below)

4) Using contaminated equipment

5) Poor personal hygiene

90% of all chicken has salmonella

Chapter 2: The Microworld

Vocabulary

 Spores- Form that some bacteria can take to protect themselves when nutrients are not available. Can SERVE SAFE resist heat allowing it to survive cooking temperatures. Also survive cold temperature and revert back to a form capable of growth.

 Food Born Toxin-Mediated Infection- Result of a person eating food containing pathogens, which then produces illness causing toxin in the intestines.

*Ends in –sis, it’s an infection

Microbial Contaminants

 Staph- infection related to dirty hands

 Salmonella

 Hepatitis A- yellow skin, outbreak if one person is infected.

Preservatives

 Salt

 Alcohol

 Vinegar

 Oil

Major Food Born Illnesses

Infections

 Campylobacteriosis

 Salmonellosis SERVE SAFE  Listerosis

 Vibrio Parahaemolyticus (Gastroenteritis)

 Vibrio Vulnificus (Primary Septicemia/ Gastroenteritis)

Intoxications

 Bacillus Cereus (Gastroenteritis)

 Staphylococcal (Gastroenteritis)

 Botulism

Toxin-Mediated Infections

 Clostridium Perfringens (Gastroenteritis) - Pathogens that is either a toxin of infection (Botulism and E coli.)

 Hemorrhagis Colitis

*Hepatitis C- Transfers through blood and weakens your immune system. No cure

Parasitic Food Born Illnesses

1)Anisakiasis- Raw or undercooked fish

2)Cyclosporiasis- Produce washed with water containing parasites

3)Cryptosporidiosis- untreated water SERVE SAFE 4)Giardiasis- improperly treated water

Chapter 3: Contamination, Food Allergies, and Food Born Illnesses

Vocabulary

 Ciguatera Fish Poisoning- Illness that occurs when a person eats fish that has consumed ciguatoxin which is found in certain marine algae. The toxin accumulates in fish when they consume smaller fish SERVE SAFE that have eaten the algae. Commonly associated with predatory reef fish such as Barracuda, Grouper, Jacks, and Snapper caught in the Pacific, West Indian Ocean, and the Caribbean Sea.

 Scombroid Poisoning- Illness caused by consuming high levels of histamine, a toxin that forms when scombroid and other species of fish are subjected to time-temperature abuse.

 Toxin Metal Poisoning- Illness that results when food containing toxic metals is eaten. Usually occurs when acidic food is handled with utensils or prepared in equipment containing these metals.

Common Shellfish Poisoning Symptoms

 Paralytic Shellfish Poisoning- Dizziness, nausea, vomiting, and diarrhea

 Neurotoxic Shellfish Poisoning- Hot or cold, dizziness, vomiting, and diarrhea

 Amnesic Shellfish Poisoning- Vomiting, diarrhea, abdominal pain, confusion, memory loss, disorientation, seizure, and coma.

*Shellfish Tag- says when shellfish was caught

Plant Toxins

 Fava Beans

 Rhubarb Leaves

 Jimsonweed SERVE SAFE  Water Hemlock

 Honey from Bees that have gathered nectar from mountain laurel or rhododendrons

 Milk from cows that have eaten snakeroot.

Chemicals

1) Store in locked cabinet or away from food

2) Label chemicals properly

3) MSDS- Material Safety Data Sheet

Allergic Reactions

 Itching in and around the mouth, face, and scalp

 Tightening in the throat

 Wheezing or shortness of breath

 Hives

 Swelling of the face, eyes, hands, or feet

 Abdominal cramps, vomiting, diarrhea

 Loss of consciousness

 Death

Common Allergens

 Peanuts

 Milk SERVE SAFE  Soy

 Shellfish

 Wheat

Chapter 4: The Safe Food Handler

Vocabulary

 Carriers- carry pathogens and infect others, yet never become ill themselves

 Infected Lesion- wound contaminated with a pathogen

 Finger Cot- Protective covering used to cover a properly bandaged cut or wound on the finger.

 Exclusion- Prohibiting food handlers from working in the establishment due to specific medical conditions.

 Restrictions- Prohibiting food handlers from working with or around food, food equipment and utensils. SERVE SAFE

 Scratching the scalp

 Running fingers through hair

 Wiping or touching nose

 Rubbing an ear

 Touching a pimple or an open sore

 Wearing a dirty uniform

 Coughing or sneezing in the hand

 Spitting in the establishment

Proper Hygiene

 Proper bathing

 Proper hand washing- elbow to finger tips, twenty seconds, warm water and soap

 Hair washing

 Clean hat or hair restraint

 Clean clothing

 Appropriate shoes

 Removing jewelry from hands and arms

 Hand maintenance

 Proper glove use SERVE SAFE SERVE SAFE

Chapter 5: The Flow of Food An Introduction

Vocabulary

 Calibration-Process of ensuring that a thermometer gives accurate reading by adjusting it to a known standard, such as the freezing point or boiling point of water.

 Boiling Point Method- Method of calibrating thermometers based on the boiling point of water.

 Ice-Point Method- Method of calibrating a thermometer based on the freezing point of water

 Time-Temperature Indicator (TTI)- Time and temperature monitoring device attached to a food shipment to determine if the products temperature has exceeded safe limits during shipment or larger storage.

 Two stage cooling- take whatever is cooked down to room temperature within 2 hours. Then you have 4 hours top get it to 40˚ in the refrigerator.

*Reheat at 165˚ for at least 15 seconds if it falls below 135˚

Holding Temperatures

 Meats- 41˚ or below

 Frozen Foods- 0˚to -10˚or below

 Produce- 45˚ or below SERVE SAFE  Dairy- 41˚or below

 Ready-to-eat foods- 41˚

Thermometers

 Immersion Probe

 Surface Probe

 Penetration Probe

Chapter 6: The Flow of Food: Purchasing and Receiving

Vocabulary

 Reduced Oxygen Packaging (ROP)- Packaging method used to prevent the growth of microorganisms in packaged food by reducing the oxygen in the packaging. ROP methods include MAP, Sous Vide, and vacuum Packaging.

 Modified Atmosphere Packaging (MAP)- Packaging method by which the air inside of a package is altered using gases, such as carbon dioxide and nitrogen.

 Sous Vide- Packaging method by which cooked or partially cooked food is vacuum-packed in individual pouches and then chilled. This food is heated for service in the establishment.

 Ultra High temperature (UHT)- Pasteurized food- food that is heat-treated at very high temperatures to kill microorganisms. This food is often also aseptically packaged- sealed under sterile conditions to keep them from being contaminated. SERVE SAFE  Shellstock identification Tag- Each container of live, molluscan shellfish received must have an ID tag that must remain attached to the container until all the shellfish have been used. Tags must be kept on file for 90 days for the harvest date of the shellfish.

General Purchasing

 Buy only from suppliers who get their products from approved sources

 Make sure suppliers are reputable

 Schedule deliveries for off-peak hours and receive only on delivery at a time

 Make sure enough trained staff is available to promptly receive, inspect, and store food.

 Inspect deliveries carefully

 Use properly calibrated thermometers to sample temperatures of received food items.

 Check shipment for intact packaging and signs of refreezing, prior wetness, and pest infestations.

 Inspect deliveries immediately and put items away as quickly as possible.

Fish Inspections  Eyes clear and bulgy  Smell like ocean, not  Gills red bleach SERVE SAFE  Flesh bounces  Cry-Vac(CO2 back when or O2 out in touched plastic)

 IQF- (individually Live Seafood quick frozen) Inspections  Yellow  Shells not crushed (clams  Firm to the and muscles) touch

 If open should  Whole chicken close when should only be in shaken cooler 4 days

 Receive  Not sticky No lobsters LIVE purple or discoloration around neck or Red Meat wings tips.  Firm

 Red- beef Eggs

 Light red- lamb  Smells like sulfur- don’t  Pink-pork except

 Not stinky or  Cracked or slimy broken- don’t except

Chicken Dairy  Ice- Packed(chicken in  Cut mold off I box with ice) inch around the SERVE SAFE cheese and it can be used

Caned Goods and Dried Goods

 No swollen or dented cans

 No broken Package

Chapter 7: The Flow of Food- Storage

Vocabulary

 Refrigerated Storage- Storage used to hold potentially hazardous food at an internal temperature of 41 ˚ or lower (Coldest in back of refrigerator)

 Frozen Storage- Storage typically designed to hold food at temperatures that will keep it frozen

 Dry Storage- storage used to hold dry and canned food at temperatures between 50˚-70˚and at a relative humidity of 50- 60% SERVE SAFE  First in, First out (FIFO)- Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

 Shelf Life- recommended period of time during which food can be stored and remain suitable for use

 Hygrometer- instrument used to measure relative humidity in storage areas

General Storage Guidelines

 Label Food

 Rotate products to ensure that the oldest inventory is used first

 Establish a schedule to ensure that stored product is depleted on a regular basis.

 Discard food that has passed the manufacturer’s expiration date

 Transfer food between containers properly

 Keep potentially hazardous food out of the temperature danger zone

 Check temperature of stored food and storage areas

 Store food in designated storage areas SERVE SAFE  Keep all storage area clean and dry and keep shelves 6 inches from the floor and walls

 Clean dollies, carts, transporters, and trays often

Refrigerated Storage

 Set refrigerator to the proper temperature

 Monitor food temperature regularly

 Do not overload refrigerators

 Use open shelving

 Never place hot food in the refrigerator

 Keep refrigerator doors closed as much as possible

 Store raw meat, poultry, and fish separately from cooked and ready-to-eat food to prevent cross-contamination

 Wrap food properly

Frozen Storage

 Keep freezers at a temperature that will keep products frozen

 Check freezer temperature regularly SERVE SAFE  Place frozen food deliveries in freezers as soon as they have been inspected

 When freezing food that has been prepared on site, clearly label the food

 Use caution when placing food into freezers

 Defrost freezers regularly

 Keep the unit closed as much as possible

Dry Storage

 Keep Storeroom cool and dry

 Make sure storerooms are well ventilated

 Keep dry food out of direct sunlight

 Keep the area clean

Chapter 8: The Flow of Food- Preparation

Vocabulary

 Variance- Document issued by a regulatory agency that allows a requirement to be waived or modified.

 Minimum Internal Cooking Temperature- The required minimum temperature the SERVE SAFE internal portion of food much reach in order to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required minimum temperature for a specified amount of time.

 Ice water Bath- Method of cooling food in which a container holding hot food is places into a sink or larger container of ice water.

 Ice paddle- Plastic paddle filled with ice, or with water and then frozen. Then used to stir hot food, it cools it quickly.

Meat, Fish, and Poultry

 Use clean and sanitized work areas, cutting boards, knives, and utensils.

 Wash hands properly

 Remove from refrigerated storage only as much product as you can prepare at one time

 Return raw prepared meat to refrigeration, or cook it as quickly as possible.

Salads Containing Potentially Hazardous Foods SERVE SAFE  Make sure potentially hazardous leftovers that will be used to make salads have been handled safely

 Leave food in the refrigerator until all ingredients are ready to be mixed

 Consider chilling all ingredients and utensils before using them to make the salad

 Prepare food in small batches, so large amounts of food do not sit at room temperature for a long period of time

Eggs and Egg Mixtures

 Handle pooled eggs with special care

 Consider using pasteurized shell eggs or egg products when preparing egg dishes requiring little or no cooking

 Operations that serve high-risk populations, such as hospitals and nursing homes, must take special care when using eggs

 Promptly clean and sanitize all equipment and utensils used to prepare eggs

Batter and Breading

 Prepare batter in small batches SERVE SAFE  When breading food that will be cooked at a later time, store it in the refrigerators as soon as possible

 Throw out any unused batter or breading after each shift

Produce

 Make sure fruit and vegetables do not come in contact with surfaces exposed to raw meat and poultry

 Wash fruit and vegetables thoroughly under running water to remove dirt and other contaminants before cutting, cooking, or combining with other ingredients

 When soaking or storing produce in standing water or an ice slurry, do not mix different items or multiple bathes of the same item

 Refrigerate and hold cut melon at 41˚ F or lower since they are potentially hazardous

 Do not pass sulfites(preservatives that maintain freshness) to food

 If your establishment primarily serves high-risk population, do not serve raw seed sprouts.

Ice SERVE SAFE  Ice that will be consumed or used to chill food must be made from drinking water

 Ice used to chill food or beverages should never be used as an ingredient

 Use a clean, sanitized container and ice scoop to transfer ice from an ice machine to other containers.

Preparation Practices that Require a Variance

 Smoke food or uses food additives as a method of food preservation

 Cures Food

 Custom-process animals for personal use (dressing a deer or turkey)

 Serves raw or undercooked fish, eggs, shellfish, or meat (excluding steaks)

 Sprouts, seeds, or beans

Minimum Internal Cooking Temperatures

 Ground Meat- 155˚ Minimum for 15 seconds

 Poultry- 165˚ Minimum for 15 seconds

 Game (Rabbit, Quail, Squab)- 155˚ Minimum for 15 seconds

 Anything in a microwave- 165˚ SERVE SAFE  Fish- 145˚ Minimum for 15 seconds

 Eggs- 145˚ Minimum for 15 seconds

 Dairy- 145˚ Minimum for 15 seconds

 Beef- 145˚ Minimum for 15 seconds

 Steaks and Chops- 145˚ Minimum for 15 seconds

 Fruits and Vegetables- 135˚ Minimum for 15 seconds

 Roast- 145˚ minimum for 4 Minutes

Preferred Thawing

 Controlled environment (refrigerator)

 Tap Water (must be running)

 Microwave (must be cooked immediately after thawing)

Fresh Juice

 Must have a variance from regulatory agency and must be approved by Hazard Analysis Critical Control Point (HACCP) or a have a warning label.

Cooling

 For dense food, spread in pan with more surface area SERVE SAFE  Plastic retains heat, use stainless steal

 Cut Roasts or other large meat into pieces

Chapter 9: The Flow of Food- Service

Vocabulary

 Hot Holding Equipment- Equipment such as chafing dishes, steam tables, and heated cabinets specifically designed to hold food at an internal temperature of 135˚ or higher.

 Cold Holding Equipment- Equipment specifically designed to hold cold food as internal temperature of 41˚ or lower.

 Off Site Service- Service of food to someplace other than where it is prepared or cooked, including catering or vending.

General Rules for Holding Food SERVE SAFE  Check the internal temperature of food using a thermometer

 Check the temperature of food at least every 4 hours

 Establish a policy to ensure that food being held for service will be discarded after a predetermined amount of time

 Cover food and install sneeze guards to protect food from contaminants

 Prepare food in small batches so it will be used faster

Hot Food

 Potentially hazardous hot food must be held at an internal temperature of 135 or higher

 Only use hot-holding equipment to reheat food if it is designed to do so

 Never use hot-holding equipment to reheat food if it is not designed to do so.

 Stir food at regular intervals to distribute heat evenly

 When serving, need to contain a label that specifies when the item must be thrown out

 It is sold, served, or discarded with in 4 hours SERVE SAFE

Cold Food

 Potentially hazardous cold food must be held at an internal temperature of 41 or lower

 Only use cold-holding equipment that can keep food at a proper temperature

 Do not store food directly in ice (only exception vegetables and fruit)

 When serving, needs to contain a label that specifies both the time it was removed and the time it must be thrown out

 Sold, served, or discarded within 6 hours

Kitchen Staff

 Use clean and sanitized utensils for serving

 Use serving utensils with long handles

 Store serving utensils properly

 Minimize bare hand contact with food that is cooked or ready to eat

 Practice good personal hygiene

Servers SERVE SAFE  Glassware and dishes should be handled properly

 Glassware and dishes should not be stacked when serving

 Flatware and utensils should be held at the handle

 Minimize bare hand contact with food that is cooked or ready to eat

 Use ice scoop or tongs to get ice

 Practice good personal hygiene

 Never use cloths meant for cleaning food spills for any other purpose

Re-serving Food Safely

 Menu items returned by on customer cannot be re-served to another customer

 Never re-serve uncovered condiments

 Do not re-serve uneaten bread or rolls to other customers

Self Service Areas

 Protect food on display with sneeze guards or food shields

 Identify all food items

 Maintain proper food temperatures

 Replenish food on a timely basis SERVE SAFE  Keep raw meat, fish, and poultry separate from cooked and ready to eat food

 Do not let customers refill soiled plates or use soiled silverware at the food bar

Off Site Service

 Use rigid, insulated food containers capable of maintaining food temperatures at 135° or higher or 41° or lower

 Clean the inside of delivery vehicles regularly

 Practice good personal with distributing food

 Check internal food temperature regularly

 Label food with storage, shelf life, and reheating instructions for employees at off-site locations

 Consider providing food safety guidelines for consumers

Catering

 Make sure safe drinking water is available for cooking, dishwashing, and hand washing SERVE SAFE  Ensure that adequate power is available for cooking and holding equipment

 Using insulated containers to hold potentially hazardous food

 Serve cold food in containers on ice or in chilled gel-filled containers

 Store raw food and ready to eat items separately

 Use single use items

 If leftovers are give to customers, provide instructions on how they should be handled

 Place garbage disposal containers away from food preparation and serving areas

Vending Machines

 Keep potentially hazardous food at the right temperature

 Equip vending machines with automatic shut-off controls

 Check product shelf life daily

 Dispense potentially hazardous food in it’s original containers

 Fresh fruit with edible peels should be washed and wrapped before being put in a machine SERVE SAFE

Chapter 10: Food Safety Management Systems

Vocabulary

 Food Safety Management System- group of programs, procedures, and measures designed to prevent food born illness by actively controlling risks and hazards throughout the flow of food

 Active Managerial Control- Food safety management system designed to prevent food born illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC)

 Hazard Analysis Critical Control Point (HACCP)- Food safety management system based on the idea that is significant biological, chemical, or physical hazards are identified at specific points with in a products flow through the operation, they can be prevented, eliminated, or reduced to safe levels.

Active Managerial Control Risks

 Purchasing food from unsafe sources SERVE SAFE  Failing to cook food adequately

 Holding food at improper temperatures

 Using contaminated equipment

 Practicing poor personal hygiene

The Active Managerial Control Approach

 Consider the five risk factors as they apply throughout the flow of food and identify and issues that could impact food safety

 Develop policies and procedures that address the issues that were identified

 Regularly monitor the policies and procedures that have been developed

 Verify that the policies and procedures you have established are actually controlling the risk factors

The Seven HACCP Principles

1. Conduct a hazard analysis

2. Determine critical control points (CCP)’s

3. Establish critical limits

4. Establish monitoring procedures

5. Identify corrective actions

6. Verify that the system works SERVE SAFE 7. Establish procedures for record keeping and documentation

*HACCP system based on a written plan that follows food through the flow of food

Must have a HACCP Plan if the Establishment-

 Smokes or cures food as a method of food preservation

 Uses food additives as a method of food preservation

 Packages food using a reduced-oxygen packaging method

 Offers live, molluscan shellfish from a display tank

 Custom process animals for personal use

 Packages un-pasteurized juice for sale to the consumer without a warning label

 Serves sprouts, beans, or seeds

Developing a Crisis Management Plan

 Develop a crisis-management team

 Identify potential crises

 Develop simple instructions for responding to each type of crisis SERVE SAFE  Assemble a contact list with names and numbers, and post it by phones

 Develop a crisis-communication plan

1. A list of media contacts to call for press conferences or briefings, including a media relations plan with “do’s and don’ts” for dealing with media

2. A list of media responses or a question and answer sheet suggesting what to say to each crisis

3. Sample press release that can be tailored quickly to each incident

4. A plan for communicating with employees during the crisis. Possibilities including shift meetings, e-mail, and telephone trees

 Assign and train a spokesperson to handle media relations

 Assemble a crisis kit for the establishment

 Test the plan by running a simulation to make sure it works as intended SERVE SAFE

Chapter 11: Sanitary Facilities and Pest Management

Vocabulary

 Air Gap- Air space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe is the only completely reliable method for preventing backflow

 Backflow- unwanted, reverse flow of contaminants through a cross-connection into a potable water supply

 Cross connections- physical link through which contaminants from drains, SERVE SAFE sewers, or other wastewater sources can enter a potable water supply

 Potable water- water that is safe to drink

 Vacuum breaker- device for preventing the backflow of contaminants into a potable water system

 Cleaning- process of removing food and other types of soil from a surface such as a countertop

 Sanitizing- process of reducing the number of microorganisms on a clean surface to safe levels. Common way to heat sanitize is to immerse them in or spray with hot water of 171° or more for 30 seconds.

 Chemical Sanitizing- using chemical solution to reduce the number of microorganism on a clean surface top safe levels. Sanitized chemically by immersing them in a specific concentration of solution for a specific period of time, or by rinsing, swabbing, or spraying the items with a specific concentration of sanitizing solution

 Sanitizer- chemicals used to sanitize

 Master cleaning schedule- detailed schedule listing all cleaning tasks in an establishment, when and how they are to be preformed, and who will perform them SERVE SAFE  Integrated Pest Management (IPM)- Program using prevention measures top keep pests from entering an establishment and control measures to eliminate any pests that do get inside

 Pest Control Operator (PCO)- Licensed professional who uses safe, up to date methods to prevent and control pests

 Infestation- Situation that exists when pests overrun or inhabit an establishment in large numbers

Most Common Sanitization Methods

 Quats

 Bleach

 Iodine

 Heat 165° or higher

Nonabsorbant, nonslip flooring

 Walk-in refrigerators

 Food-preparation areas

 Dishwashing area

 Restrooms

 Other areas subject to moisture SERVE SAFE Nonporous resilient flooring (recommended because)

 Relatively inexpensive

 Easy to clean and maintain

 Capable of handling heavy traffic

 Resistant to grease or repair

Hard surface Flooring

 Not resilient and may crack or chip if heavy objects are dropped

 Does not absorb sound

 Somewhat difficult to clean

 May break objects dropped on them

 Can be slippery

 More expensive

Carpeting (Not recommended in)

 Beverage stations

 Major traffic aisles

 Wait staff service areas

 Tray and dish drop off areas

 Hand washing stations SERVE SAFE Hand washing stations

 Hot and cold running water

 Soap

 Means to dry hands

 Waste container

 Signage indicating employees are required to wash hands before returning to work

Station Equipment must be

 Safe

 Durable

 Corrosion resistant

 Nonabsorbant

 Sufficient in weight and thickness to withstand repeated cleaning

 Smooth and easy to clean

 Resistant to pitting, chipping, scratching, and decomposition

Water Supply

 Approved public water mains

 Private water sources that are regularly maintained and tested

 Bottled drinking water SERVE SAFE  Closed, potable water containers filled with potable water

 On-premise water storage tanks

 Water transport vehicles that are properly maintained

 If using a well you must check local regulatory agency for information on inspections, testing, and other requirements

 If water main breaks you CANNOT use running water. You can either boil water or bottle use bottled water. Must purchase ice.

Lights

 Position Overhead or ceiling lights above workstations so employees do not cast shadows on the work surface

 Use shatter resistant light bulb and protective covers make of metal mesh or plastic

 Provide shields for heats lamps

Garbage Disposal

 Garbage should be removed from food- preparation areas as quickly as possible to prevent odors, pests, and possible contamination. Do not carry garbage above or across food- preparation areas SERVE SAFE  Plastic bags and wet strength paper bags may be used to line garbage containers

 Garbage containers must be leak proof, water proof, and pest proof, and have tightly fitting lids. Typically they should be made of galvanized metal or an approved plastic, and they should be easy to clean

 Garbage containers should be cleaned frequently and thoroughly, both inside and out. This will help keep odors and pest to a minimum. Areas used for cleaning garbage containers should not be located near, not used to food preparation or storage

 Out door trash receptacles should be kept covered at all times

Solvent Cleaners

 Work well in areas where grease has been burnt on, this include grills backsplashes, oven doors, and range hoods

 They are usually only effective at full strength, making them costly to use on large areas

Acid Cleaners SERVE SAFE  Are often used to remove scale in dishwashing machines and steam tables, they also work well on rust stains and tarnish on copper and brass

 They vary in type and strength based on the cleaners purpose. Follow the instructions carefully and use with caution

Abrasive Cleaners

 Often used to remove baked on food in pots and pans. Also used on floors

 They should be used with caution since they can scratch surfaces

Three Compartment Sink

 Area for rinsing away food or for scrapping food into garbage containers

 Drain boards to hold both soiled and clean items

 A thermometer to measure water temperature

 A clock with a second hand that allows employees to time how long items have been immersed in the sanitizing sink. SERVE SAFE Master cleaning Schedule

 What should be cleaned?

 Who should clean it?

 When it should be cleaned?

 How it should be cleaned?

Doors, windows, and Vents

 Screen all windows and vents with at least 16 mesh per square inch screening. Large mesh can let in mosquitoes or flies. Check screens regularly and clean and replace them as needed

 Install self closing devices and door sweeps on all doors. Repair gaps and cracks in doorframes and thresholds. Used weather stripping on the bottom of doors with no threshold.

 Install air curtains (also called air doors or fly fans) above or alongside doors. These devices blow a steady steam of air across the entryway creating an air shield around doors left open.

 Keep all exterior openings closed tightly. Drive through windows should be closed when not in use

Pipes SERVE SAFE  Use concrete to fill holes or sheet metal to cover openings around pipes

 Install screens over ventilation pipes and ducts on the roof

 Cover floor drains with hinge grates to keep rodents out. Rats are very good swimmers and can enter buildings through drainpipes.

Floors and walls

 Seal all cracks in floors and walls. Use a permanents sealant recommended by your FCO or local health department.

 Properly seal spaces or cracks where stationary equipment is fitted to the floor. Use an approved sealant or concrete, depending on the size of the gaps.

Denying Pests Food and Shelter

 Dispose of garbage quickly and correctly

 Store recyclables in clean, pest-proof containers as far away from your building as local regs allow.

 Store all food and supplies properly and as quickly as possible

 Clean the establishment thoroughly. SERVE SAFE Grounds and outdoor dining areas.

 Mow the grass, pull weeds, get rid of standing water, and pick up litter

 Cover all outdoor garbage containers

 Remove dirty dishes and uneaten food from tables, cleaning them quickly as possible

 Do not allow employees or customers to feed birds or other wildlife on the grounds

Professional pest control

 Talk to other foodservice managers

 Make sure the PCO is licensed or certified by your state, as required by federal law

 Ask the PCO if they belong to any professional organizations

 Ask for proof of insurance

 Weigh all the factors, not just price

Pesticides

 Keep in their original containers

 Store pesticides in locked cabinets away from areas where food is stored and prepped SERVE SAFE  Store aerosol or pressurized spray cans in cool places

 Check local regulations before disposing of pesticides, since many chemicals are considered hazardous waste.

 Keep a copy of the corresponding MSDS on the premises.

Chapter 12: Food Safety Regulations and Standards

Vocabulary

 US Department of Agriculture- Federal Agency who inspects the quality grading of meat, meat products, poultry, dairy, eggs, and egg products, fruits and vegetables shipped across state lines

 FDA- Issues the FDA code, inspects food services that cross state borders such as food service on planes and trains SERVE SAFE  FDA Food Code- Assists state health departments in developing regulations for a foodservice inspection program

Purpose of an inspection program is to:

 Meet minimum food safety standards

 Protect the public’s health

 Convey new food safety information

 Provide an establishment with a written report

 Responsible for inspections and quality grading or meat and poultry

 Provides these services through the FSIS

 Issues the FDA food code

 Inspects food service operation

 Shares responsibility with the USDA for inspecting food processing plants to ensure standards of purity, wholesomeness, and compliance with labeling requirements SERVE SAFE

FDA Food Care Covers the Following Areas

 Food handling and preparation

 Personal

 Equipment and utensils

 Cleaning and sanitizing

 Utilities and services

 Construction and maintenance

 Food service units

 Compliance procedures

Inspection Frequency

 Size and complexity of the operation

 An establishment inspection history

 Clientele’s susceptibility to food born illness

 Work load of the local health department and the number of inspectors available

Steps in the Inspection process

 Ask for identification SERVE SAFE  Cooperate

 Take notes

 Keep the relationship professional

 Be prepared to provide records requested by the inspector

 Discuss violations and time frames for corrections with the inspector

 Follow up

Chapter 13: Employee Food Safety Training

Vocabulary

 Training need- Gap between what employees need to know and know

 Training objective- statement that describes what an employee should be able to do after training has been completed

 Training Plan- List of events that will take place during the training system. Should include objectives, training tools, and specific talking points

 Training Delivery Methods- Approaches for training employees. (lectures, demos, or CD-ROMS) SERVE SAFE  Evaluation- used to determine employees knowledge. Might be a written or oral based test

Critical Food Safety Knowledge for Employees

 Proper personal hygiene

 Safe food preparation

 Proper cleaning and sanitizing

 Safe chemical handling

 Pest identification and prevention