WELCOME. If you have any questions regarding subject matter, or any other queries, please contact us (888)

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1 WELCOME This power point is designed to be an addition to the course materials and not as a companion to the course manual. Subject matter is purposely rearranged to help create more learning stimulation. If you have any questions regarding subject matter, or any other queries, please contact us (888)

2 This material is copyrighted by IFSC and is for the sole use with its permission only. No copies or reproductions may be made without expressed written consent under penalty of law. These materials; Course Manual, Flash Cards, Power Point, etc, are not intended to replace any textbook or other material associated with any ANSI accredited FPMC exam. 1.1

3 #1 INTRODUCTION TO FOOD SAFETY CHAPTER 1

4 How Safe Is The Food We Serve? 48,000,000 get sick (One in Six) 128,000 are hospitalized 3,000 die CHAPTER 1 PAGE 1

5 A Point Worth Understanding The vast majority of our food supply is safe. It is free of pathogens and other adulterants. Then why do we have to bother with this training? Because of the small amount of unsafe product that can and does get into our supply, we in the foodservice industry must be diligent. We have to assume that any of the product we use is unsafe and must be handled in a manner that prohibits, eliminates or reduces the risk to consumers. CHAPTER 1 PAGE 2

6 Government Oversight CHAPTER 1 PAGE 3

7 A Food Bourne Illness Outbreak A 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 food. An Investigation is conducted by authorities. The outbreak is confirmed by laboratory analysis. CHAPTER 1 PAGE 4

8 Why is Food Safety So Challenging? Examples of Challenges Include: Time and money Language and culture Unapproved suppliers High-risk customers Literacy and education Staff turnover Pathogens CHAPTER 1 PAGE 5

9 The 5 Risk Factors for Food Borne Illness: 1. Purchasing food from unsafe source. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene. The Center for Disease Control (CDC) a government agency, gathers food safety data from all around and has determined that these are the main risk factors. CHAPTER 1 PAGE 6

10 Food Can Become Unsafe Because Time-temperature abuse Cross-contamination Poor cleaning and sanitizing Poor Personal Hygiene CHAPTER 1 PAGE 7

11 Cross Contamination The transferring of pathogens from one surface to another surface. PREVENTION: SEPARATE BOARDS SEPARATE WORK AREAS SCHEDULED TIMES OF PREPARATION WASH, RINSE AND SANITIZE BETWEEN USES PURCHASE PREPARED FOODS CHAPTER 1 PAGE 8

12 How Food Can Becomes Unsafe Poor cleaning and sanitizing: Equipment and utensils are not properly washed, rinsed, and sanitized between uses. Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized. Wiping cloths are not stored in a sanitizer solution between uses. Sanitizer solution was not prepared correctly. Using the wrong chemical. Using a mislabeled product. CHAPTER 1 PAGE 9

13 Foods That are Time Temperature Controlled for Safety (TCS) Eggs Shellfish Cooked Rice, Pasta, Vegetable Diced Tomatoes, Sliced Melons & Leafy Greens Meats Sprouts Milk & Dairy Poultry Soy Products Oil & Garlic Mixtures Baked Potato Fish CHAPTER 1 PAGE 10

14 Ready-to-Eat Food Requires No Bare Hand Contact Ready-to-eat food is food that can be eaten without further: Preparation Washing Cooking Ready-to-eat food includes: Cooked food Washed fruit and vegetables Deli meat Bakery items Sugar, spices, and seasonings CHAPTER 1 PAGE 11

15 High Risk Categories Seniors may have a weakened immune system because of existing conditions, medications and diet. Pre-School children have not fully developed immune systems. People receiving chemotherapy or HIV treatment, as well as transplant patients. These individuals immune system is already working hard. They are more susceptible. CHAPTER 1 PAGE 12

16 To Keep Food Safe The FDA says, focus on these measures: Controlling time and temperature. Preventing cross-contamination. Practicing personal hygiene. Purchasing from approved, reputable suppliers. Cleaning and sanitizing. REMEMBER THIS! CHAPTER 1 PAGE 13

17 Training and Monitoring Train staff to follow food safety procedures. Provide initial and ongoing training. Provide all staff with general food safety knowledge. Provide job specific food safety training. Retrain staff regularly. Monitor staff to make sure they are following procedures. Document training. Use Job Aids. Management Setting the Example. CHAPTER 1 PAGE 14

18 #2 FOOD SAFETY HAZARDS CHAPTER 2

19 A Food Borne Illness is a disease carried or transmitted to people by food which can be hazardous. The 3 Types of Hazards Are PHYSICAL HAZARD CHEMICAL HAZARD BIOLOGICAL HAZARD CHAPTER 2 PAGE 1

20 Examples of Physical Hazards RUBBER BANDS JEWELRY WOOD SPLINTERS PACKAGING MATERIAL INSECTS BAND AID FINGERNAILS HUMAN HAIR PLASTIC PIECES BROKEN GLASS EGG SHELLS STAPLES CHAPTER 2 PAGE 2

21 Examples of Chemical Hazards SOAP GLASS CLEANER BLEACH AMMONIA DELIMERS DEGREASERS OVEN CLEANER INSECTICIDE DISHWASHER CHEMICALS RUST STAINLESS STEEL POLISH Lead, Copper & Zinc Pots and Pans = Toxic Metal Poisoning. Never store food product in used chemical containers. MSDS now called SDS. Store chemicals separate and away from food prep, storage & service areas. ALWAYS LABEL CHEMICALS CHAPTER 2 PAGE 3

22 MICROORGANISMS Live single cells that can only be seen with a microscope. If allowed to multiply to unsafe numbers the pathogen can become a hazard and make people ill. TOXINS Are poisons that are produced in nature (mushrooms, plants, etc.) or created because of environmental damage caused by people (pollution). CHAPTER 2 PAGE 4

23 Biological Hazards [Microorganisms] BACTERIA VIRUSES PARASITES MOLDS CHAPTER 2 PAGE 5

24 Cells Microorganisms are made up of cells (many, many) of them. Cells are living entities. Cells are so small you need a microscope. 17,000 cells can fit on the face of a dime. If conditions are right cells double every 20 minutes. Depending upon a particular pathogen the number of cells needed to make a person sick on average is in the thousands. CHAPTER 2 PAGE 6

25 Mold The Good, The Bad & The Ugly CHAPTER 2 PAGE 7

26 Need a host to live and reproduce. Seafood and contaminated water are problems. Parasites *Remember This! CHAPTER 2 PAGE 8

27 Bacteria E-Coli: Ground meats and leafy greens. Shigella: Flies, protein salads left at room temperature. Only a few cells needed. Salmonella Typhi: Causes Typhoid Fever and Cholera due to contaminated water. Non-Typhoidal Salmonella: There are thousands of Salmonella strains (varieties). We will concentrate on Salmonella Enteritis, which affects poultry. Many pathogens are found in the air or soil, some need oxygen, some do not. CHAPTER 2 PAGE 9

28 FAT TOM Conditions Pathogens need special conditions to grow. These conditions can be made easy to remember by using the acronym FAT TOM. Food handlers can keep food safe by controlling FAT TOM conditions. Food Acidity Time Temperature Oxygen Moisture CHAPTER 2 PAGE 10

29 Water Activity PH and Water Activity Water activity is the measure of available water molecules in food. It is represented by the symbol aw. The availability determines the shelf life of food. CHAPTER 2 PAGE 11

30 TIME & TEMPERATURE YOU CANT HAVE ONE WITHOUT THE OTHER They go hand in hand CHAPTER 2 PAGE 12

31 Viruses Most viruses are not killed by cooking. Hepatitis: Usually a person is infected by consuming shellfish from contaminated waters. Jaundice a yellowing of the skin and eyes is one of the main symptoms. Some people can carry the pathogen in them and not show any signs of being ill. Though they can still contaminate other people. We call these people carriers. Noro-virus: Also infects people who consume shellfish from contaminated waters. Refereed to as the Cruise Ship Virus. People who share common areas; Ships, schools. 50% of all USA food illness comes from Noro-virus. CHAPTER 2 PAGE 13

32 Important Facts Viruses need a living host to survive, like Practicing good personal hygiene will prevent viruses from spreading. CHAPTER 2 PAGE 14

33 How Do Bacteria & Viruses Spread? How Someone Becomes Ill Scenario? Someone consumes infected shellfish They become ill... They use the restroom... They do not wash their hands They go forth and touch. CHAPTER 2 PAGE 15

34 THIS IS CALLED THE FECAL ORAL ROUTE CHAPTER 2 PAGE 16

35 Symptoms Of Food Poisoning Diarrhea Abdominal cramps Nausea Vomiting Low grade fever and chills Weakness Double Vision Jaundice CHAPTER 2 PAGE 17

36 The Big Six Pathogens Shigella Shiga Toxin E-Coli Salmonella Typhi Non-Typhoidal Salmonella Norovirus Hepatitis A Report infected staff to local health department. Infected staff cannot return to work without a doctors note. They must be symptom free. CHAPTER 2 PAGE 18

37 Biological Hazards Biological Toxins Origin Naturally occur in certain plants, mushrooms and seafood. Seafood Toxins: Produced by pathogens found on certain fish - Tuna, bonito, mahimahi. - Histamine produced when fish is time-temperature abused. Occur in certain fish that eat smaller fish that have consumed the toxin - Barracuda, snapper, grouper, amberiack - Ciguatera toxin is an example CHAPTER 2 PAGE 19

38 Biological Toxins Illness: Symptoms and onset times vary with illness. People will experience illness within minutes. Onset time (the time it takes for symptoms to start) can be anywhere from 30 minutes to six weeks. An individual might suffer anywhere from mild diarrhea to death. General Symptoms: Diarrhea or vomiting. Neurological symptoms - Tingling in extremities. - Reversal of hot and cold sensations. Flushing of the face and/or hives. Difficulty breathing Heart palpitations CHAPTER 2 PAGE 20

39 Deliberate Contamination of Food Groups who may attempt to contaminate food: Terrorists or activists. Disgruntled current or former staff. Vendors. Competitors. FDA defense tool: A.L.E.R.T. (see next slide) Food Safety is preventing the accidental contamination of food Food Defense is preventing the deliberate contamination of food CHAPTER 2 PAGE 21

40 Deliberate Contamination of Food Assure = Make sure products received are from safe sources. Look = Monitor the security of products in the facility. Employees = Know who is in your facility. Reports = Keep information related to food defense accessible. Threat = Develop a plan for responding to suspicious activity for a threat to the operation. CHAPTER 2 PAGE 22

41 Responding to a Foodborne-Illness Gather Information Ask the person for general contact information. Ask the person to identify the food eaten. Ask for description of symptoms. Ask the person when did they first get sick. Notify Authorities Contact the local regulatory authority if an outbreak is suspected. Never admit guilt over the phone. Outbreak DOCUMENTATION! CHAPTER 2 PAGE 23

42 Allergies The Big 8 1. Milk and milk products. 2. Fish 3. Wheat in addition, people with intolerances. 4. Peanuts & products cooked with peanut oil. 5. Eggs and as an ingredient in other products. 6. Tree Nuts 7. Soy comes in a variety of products. 8. Shellfish CHAPTER 2 PAGE 24

43 #3 PERSONAL HYGIENE CHAPTER 3

44 Personal Hygiene 1. Food Handlers are the number one reason for spreading pathogens causing illness. 2. Hands must be washed often and correctly. 3. Disposable gloves must be worn whenever handling ready to eat product. 4. Food handlers should bathe and wash hair daily. 5. Before beginning work, food handlers must put on clean clothing, a clean hair restraint and remove jewelry from hands and arms. 6. Food Handlers should only eat and smoke in designated areas. 7. Employees should report any and all health problems including those at home. 8. Food Handlers need to refrain from touching body parts. CHAPTER 3 PAGE 1

45 Restriction Vs. Exclusion In a non risk operation an employee may continue to work as long as they don t handle any food. In a high risk operation anyone not feeling well what so ever is out-of here. CHAPTER 3 PAGE 2

46 #4 FOOD SAFETY TEMPERATURES Internal Cooking - Reheating - Holding - Cooling CHAPTER 4

47 Most Pathogens Destroyed Bacteria slows to safe rate Between 70 F and 125 F bacteria cells multiply rapidly Bacteria growth slows to a safe rate * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 4 PAGE 1

48 CHAPTER 4 PAGE 2

49 Safe Cooling of Food 1. Clock starts when temperature reaches 135 degrees to 70 degrees in a maximum of 2 hours. 3. Then 70 to 41 degrees in a max of 4 hours. 4. If unable to reach required temp in required time reheat to 165 degrees and start over. 5. Going over allotted time requires discarding of product. For large cuts of non liquid food to cool, cut into smaller pieces FOR VERY HARD TO COOL CALL MY FRIEND * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 4 PAGE 3

50 Cooling Foods Shallow Out Batch Out Ice Bath Ice Paddle Blast Chiller Ice Cubes CHAPTER 4 PAGE 4

51 Holding Temperatures HOT FOOD IS HELD AT 135 F OR HIGHER Never reheat food in holding equipment COLD FOOD IS HELD AT 41 F OR LOWER Never use refrigeration equipment to cool food * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 4 PAGE 5

52 Reheating Temperatures If you are reheating to put product into hot holding you must REHEAT TO 165 degrees And do it WITHIN 2 HOURS. If you are reheating to serve product immediately YOU CAN REHEAT TO ANY TEMPERATURE YOU WANT * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 4 PAGE 6

53 Internal Cooking Temperatures 165 Degrees for 15 Seconds All Poultry Casseroles Items cooked in a microwave Reheated cooked foods Stuffed foods 155 degrees for 15 seconds Ground meat & seafood Injected & tenderized meat Ratites (Birds that don t fly; Ostrich, Emu) Eggs for hot holding 145 Degrees for 15 Seconds Eggs for immediate service Steaks & chops Seafood Large cuts of meat (roasts, loins, etc; hold for 4 minutes). 135 Degrees for 15 Seconds Commercially processed foods Fruits & Vegetables Rice Pasta Legumes (beans) * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 4 PAGE 7

54 Bi Metallic Thermometer. Digital Thermometer. Infrared Thermometer. Thermocouple Thermometer - Penetration Probe - Immersion Probe - Surface Probe - Air Probe Time Temperature Indicator. Maximum registering tape. Monitoring Devices CHAPTER 4 PAGE 8

55 Thermometer Points Wash, Rinse and Sanitize before and after use Check temperature in 2 locations of product, One spot should be the thickest point Plus or minus 2 degrees allowed when calibrating Never use a glass thermometer Calibrate before each shift Daily logging of equipment and food is essential How do you calibrate? Ice water or boiling point? * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 4 PAGE 9

56 #5 PURCHASING, RECEIVING & STORAGE CHAPTER 5

57 Who to Buy From or It s Not Always About Price Sometimes It s About Having a Good Reputation Professional, Uniformed Delivery People They Abide By All Federal, State and Local Guidelines Can Accommodate Your Delivery Schedule CHAPTER 5 PAGE 1

58 Receiving and Inspecting Foods that are vacuum packaged, piercing the packaging would compromise the integrity of the packaging. Insert the thermometer stem or probe between two packages. As an alternative, fold packaging around the thermometer stem or probe. Packages of food that can be opened and resealed, place thermometer right inside food. Whenever its possible to insert thermometer directly into food, do so. Check items on invoice against master order for correct pricing, item and quantity. CHAPTER 5 PAGE 2

59 Reduced Oxygen Packaging (ROP) Vacuum packed food: Food processed by removing air from around it while sealed in a package, increasing the products shelf life. Aseptic packaging: UHT pasteurized food combined with vacuum packaging creating a shelf stable product. Modified atmosphere packaging (MAP): Packaging method by which the air inside of a package is altered using gases, such as nitrogen and carbon dioxide. Sous vide: Packaging method by which cooked or partially cooked food is vacuumed packed in individual pouches and then chilled. CHAPTER 5 PAGE 3

60 Special Receiving and Inspecting Temperatures Cold TCS food: Receive at 41 or lower, unless otherwise specified. These may be received at 45 degrees or lower Live shellfish: oysters, mussels, clams, and scallops. Shucked shellfish: Fresh milk: Fresh shelled eggs: Must be cooled to 41 degrees or lower within 4 hours of receipt * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 5 PAGE 4

61 Shell Stock Identification Tags Shell stock Identification Tags Must accompany all shellfish (mollusks). Tells the who, what, where, when and must accompany the container wherever stored or displayed. Kept on file for 90 days starting with the last day in possession. Farm raised fish Must have documentation stating the fish was raised to FDA standards. Keep documents for 90 days from the sale of the fish. Fish served raw or cooked raw Certain species of fish must have documentation that the fish was frozen and properly thawed to kill any parasites. Keep on file for 90 days. CHAPTER 5 PAGE 5

62 Labeling food for use on-site: Storage All items not in their original containers must be labeled. Food labels should include the common name of the food or a statement that clearly and accurately identifies it. It is not necessary to label food if it clearly will not be mistaken for another item, allowed but not recommended. CHAPTER 5 PAGE 6

63 Labeling food packaged on-site for retail sale: Common name of the food or a statement clearly identifying it. Quantity of the food. If the item contains two or more ingredients, list the ingredients in descending order by weight. List of artificial colors and flavors in the food including chemical preservatives. Name and place of business of the manufacturer, packer or distributor. Source of each major food allergen contained in the food. CHAPTER 5 PAGE 7

64 Date marking: Proper Storage of TCS Foods Ready-to-eat TCS food must be date marked if held for longer than 24 hours Date mark must indicate when the food must be sold, eaten, or thrown out. Can be stored for only seven days if it is at 41F or lower The count begins on the day that the food was prepared or a commercial container was opened. For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label. BUT; if the potatoes were cooked on September 30 th, the discard date would be October 6. If potatoes were cooked on Saturday but potato salad was made on Sunday the use by date would begin on Saturday. * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 5 PAGE 8

65 Temperatures: Required Storage Temperatures Store TCS food at an internal temperature of 41 F (5 C) or lower or 135 F (57 C) or higher. Store frozen food at temperatures that keep it frozen. Make sure storage units have at least one air temperature measuring device; it must be accurate to +/- 3 F or +/- 1.5 C. Place the device in the warmest part of refrigerated units, and the coldest part of hot-holding units. When removing product from storage for prepping, take a small amount at a time to avoid time temperature abuse. * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 5 PAGE 9

66 12 Tips for Food Storage 1. Follow the First In, First out (FIFO) rule. 2. Shelve food in refrigerator according to internal cooking temperature. 3. Store in air tight containers. 4. Store all food at least 6 inches off the floor. 5. Cold food is properly stored when the internal temperature is 41⁰F or lower. 6. Never cool hot food in the refrigerator. 7. Do no overload refrigerators and freezers. 8. Refrigerator lighting a minimum of 10 foot-candles. 9. Label and date where needed. 10. Keep shelves, walls, floors and doors clean and organized. 11. When in doubt, throw it out. 12. ICE is FOOD, treat it properly. Never use bare hand contact, ice bins and machines cleaned on a regular basis, never leave the scoop in the ice and store it properly. * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 5 PAGE 10

67 Food Storage in Refrigerator Proper Food Storage Order Ready to Eat Foods Raw Seafood Raw Whole Meats Raw Ground Meats Raw Poultry CHAPTER 5 PAGE 11

68 Storage and Traceability Rotate food to use the oldest inventory first: One way to rotate products is to follow FIFO 1. Identify the food item s use-by or expiration date. 2. Store items with the earliest use-by or expiration dates in front of items with later date. 3. Once shelved, use those items stored in front first. 4. Throw out food that has passed its manufacturer s useby or expiration date. First in First out Modern technology has made tracking your products easier thus enhancing the ability to maintain high food safety standards. CHAPTER 5 PAGE 12

69 Preventing cross-contamination: Storage Store all items in designated storage areas. Store 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 packaging. No locker rooms or dressing rooms. No restrooms or garbage rooms. No mechanical rooms. No under unshielded sewer lines or leaking water lines. No under stairwells. CHAPTER 5 PAGE 13

70 #6 PREPPING, COOKING & SERVING CHAPTER 6

71 Partial (PAR) Cooking Finish cooking to the required internal temp. Veggies 135 Fish 145 Initial cooking time no longer than 60 minutes. Meat 145 Poultry 165 * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 6 PAGE 1

72 WARNING ATTENTION Consuming raw or undercooked food product may be dangerous to your health, especially those who have weakened immune system's. If you have an allergy to any food, please speak with the owner, manager, chef or your server. CHAPTER 6 PAGE 2

73 Silverware Settings Not Removed, What to Do? Remove Everything Leave the Silverware CHAPTER 6 PAGE 3

74 Condiments to Save or Not to Save May Be Reused May Not Be Reused CHAPTER 6 PAGE 4

75 Proper Defrosting Under running water max 70. As part of the cooking process. Microwave, all foods cooked internally to 165 degrees. Under refrigeration. Never thaw on the counter or room temperature! * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 6 PAGE 5

76 Using Time as a Safety Factor MAY REQUIRE A VARIANCE Cold food starts out at 41 degrees or less. Can remain at room temperature for up to six hours, or until the internal temperature of the food rises over 70 degrees. Hot food start out at 135 degrees or higher. Can remain at room temperature for up to four hours. * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 6 PAGE 6

77 Safe Buffet Service Labeling of serving pieces and/or items is very important. Every item need its own serving piece. Sneeze guard 14 up, 7 out. Monitor buffets to ensure food safety and food defense. Ensure guest take a clean plate each trip. CHAPTER 6 PAGE 7

78 #7 FOOD SAFETY SYSTEMS CHAPTER 7

79 Food Safety Systems A food safety system is a group of practices and procedures intended to prevent food borne illness. It does this by actively controlling the risks and hazards throughout the flow of food. CHAPTER 7 PAGE 1

80 HACCP? Hazard Analysis Critical Control Points Is a food safety system that focuses on RISK ASSESSMENT and being PRO ACTIVE The HAACP approach is based on identifying significant biological, chemical, or physical hazards at specific points within a product s flow through an operation. Once identified, hazards can be prevented, eliminated, or reduced to safe levels. The system must be reviewed and updated on a continuous basis. HACCP IS MAINLY USED IN THE PROCESSING OF FOOD. RETAIL OPERATIONS SUCH AS RESTAURANTS, HOSPITALS, CATERERS, ETC RELY ON ACTIVE MANAGERIAL CONTROL AS THEIR FOOD SAFETY SYSTEM. CHAPTER 7 PAGE 2

81 Retail HACCP vs. Processing HACCP CHAPTER 7 PAGE 3

82 Active Managerial Control Creating Policies And Procedures To Implement Controlling Time & Temperature Preventing Cross Contamination Promoting Personal Hygiene Purchasing From Reputable Sources Proper Cleaning And Sanitizing CHAPTER 1.17 PAGE 4

83 The Flow of Food Food Safety Systems Are Based On Following 1. Purchasing 2. Receiving 3. Storing 4. Preparation 6. Holding 7. Cooling 8. Reheating (for holding) 9. Serving 5.Cooking CHAPTER 7 PAGE 5

84 The Beginning Menus And Recipes Safety Systems Are Impacted By CHAPTER 7 PAGE 6

85 How Food Becomes Unsafe The Center for Disease Control (CDC) a government agency gathers food safety data from all around the country. Five risk factors for foodborne illness: 1. Purchasing food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene. THIS IS REAL IMPORTANT STUFF!!! CHAPTER 7 PAGE 7

86 Do You Know Which The Safest Trip Is? Process #1 No Cook Preparation Process #2 Same Day Service Process #3 Complex Food Preparation CHAPTER 7 PAGE 8

87 Food Safety Pre-Requisite Programs (The Foundation Blocks Of A Food Safety System) Pest Control Food Safety Training Cleaning & Sanitizing Supplier Selection Facility Maintenance Personal Hygiene Safety Audits CHAPTER 7 PAGE 9

88 Policies and Procedures (The Foundation Blocks Get Implemented) P/P: Employees may not work when feeling ill or diagnosed with an illness. P/P: All food purchases must be made through pre approved vendors. P/P: All foods must be cooked to the FDA recommended internal temperature. P/P: All hoy food must be held at a minimum of 135 degrees. P/P: All work surfaces being used must be washed, rinsed and sanitized every 3 hours or less. Standard Operating Procedures (SOP s) will describe in detail how to implement the above policies and procedures. * ALL TEMPERATURES ARE FAHRENHEIT! CHAPTER 7 PAGE 10

89 #8 FACILITIES, EQUIPMENT & MAINTENANCE CHAPTER 8

90 Proper Installation and Maintenance of Equipment Use only professional licensed installers and maintenance people. Follow manufacturers directions for cleaning and in house maintenance. Check equipment daily to make sure it is working correctly. Set up a maintenance schedule by adding to master cleaning schedule. CHAPTER 8 PAGE 1

91 Dishwashing Machines Proper Installation of Dishwashers: So they are accessible. Prevents washed items from being re-contaminated due to poor location. Following manufacturer s instructions for use and maintaining. Train staff on proper procedures and follow up. Single Rack Flight Low Temp CHAPTER 8 PAGE 2

92 Garbage Store waste and recyclables separately from food and food-contact surfaces Remove garbage before it becomes a problem. Storage must not create a nuisance or a public health hazard. Store garbage as far from the building as possible. Garbage containers must be washed inside and outside on a regular basis. They must also be leak & pest proof. Outside bins must be on paved lot, with lids covered and drains closed. CHAPTER 8 PAGE 3

93 Facilities MASTER CLEANING SCHEDULE: Create a schedule to make sure that all necessary components are maintained properly, i.e.: exhaust hood, grease trap, ice machine, who should do it and when it should be done, etc. ALL FOOD CONTACT SURFACES: Non absorbent, a hard wood or composite of approved materials. EQUIPMENT: Commercial grade with approval from NSF (National Safety Foundation) or the UL (Underwriter Lab). PLUMBING: To avoid cross connections make sure all drains are indirect and all floor drains have air gaps. FLOORS, WALLS & CIELINGS: Should be smooth and durable for easy maintenance and cleaning. Make sure COVING is in place. CHAPTER 8 PAGE 4

94 How to respond to a crisis affecting the facility: DOCUMENTATION! (take photos as soon as it is safe to do so) Determine if there is a significant risk to the safety or security of your food and/or staff. If the risk is significant o Stop service o Notify the local regulatory authority Decide how to correct the problem o Establish time-temperature control o Clean and sanitize surfaces o Verify water is drinkable o Reestablish physical security of the facility CHAPTER 8 PAGE 5

95 Emergencies Imminent health hazard is A significant threat or danger to health requires immediate correction or closure to prevent injury. Examples of imminent health hazards: Electrical power outages Fire Flooding Sewage backups Well water contaminated CHAPTER 8 PAGE 6

96 #9 PEST CONTROL CHAPTER 9

97 Pest Control Points Build them out. Starve them out. Work with a licensed pest control operator (PCO). Tiny Grains of Pepper along the baseboards Peppercorn size droppings along the baseboard Also Watch For CHAPTER 9 PAGE 1

98 #10 CLEANING AND SANITIZING CHAPTER 10

99 Know Your Sinks Hand Utility Floor Sink 3 Comp Prep CHAPTER 10 PAGE 1

100 Manual Dishwashing Cleaning and Sanitizing Multiple Step Process 1. Pre-cleaning Scrape and rinse to remove loose food. 2. Wash Use detergent solutions to remove stuck-on food. 3. Rinse to remove food and detergent. 4. Sanitize to kill attached surviving bacteria and viruses. 5. Air dry. Before using a 3 compartment sink wash, rinse & sanitize the bays and drain boards. CHAPTER 10 PAGE 2

101 Guide for Proper Use of Sanitizers Chlorine/ ppm- 7 seconds immersion. Iodine/ ppp-30 second immersion. Quats/manufacturers recommendation 30 second immersion. Sanitizing Process Success depends on: A clean surface Clean sanitizing solution Proper strength of sanitizing solution Proper water temperature Sufficient contact time for effectiveness CHAPTER 10 PAGE 3

102 Cleaning and Sanitizing Stationary Equipment Unplug the equipment. Take the removable parts off the equipment o Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed. o Use hoses, buckets, spray bottles on all parts that cannot be removed. Scrape or remove food from the equipment surfaces. Wash the equipment surfaces. Follow any local regulatory rules pertaining to soft serve. Cleaning is removing visible dirt from a surface Sanitizing is reduce pathogens to a safe level Equipment in use for long periods must be cleaned & Sanitized every 4 hours CHAPTER 10 PAGE 4

103 Test tips Read the test questions slowly Read the test questions carefully Read the test question twice Look at all four choices before you decide CHAPTER 10 PAGE 5

104 REMEMBER!!! IF YOU DID NOT SEE IT IF YOU DID NOT READ IT IF YOUR INSTRUCTOR DID NOT SAY IT THEN IT CANNOT BE THE RIGHT ANSWER CHAPTER 10 PAGE 6

105 This material is copyrighted by IFSC and is for the sole use with its permission only. No copies or reproductions may be made without expressed written consent under penalty of law. These materials; Course Manual, Flash Cards, Power Point, etc, are not intended to replace any textbook or other material associated with any ANSI accredited FPMC exam. 1.1