Transcript Document

Food Safety
Foodservice Workers
Prepared: August 2008
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Prepared by:
Angela M. Fraser, Ph.D.
Food Safety Specialist
Clemson University
Clemson, SC 29634
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Foodborne illness
Foodborne illness
– Caused by eating contaminated foods or
beverages.
Each year there are:
– 76 million cases of foodborne illness
– 323,914 hospitalizations
– 5,194 deaths
Introduction
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Who is at risk?
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Infants
Toddlers
Pregnant women
Elderly – 65 years and older
Immunocompromised
Taking specific medications
Introduction
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What food causes illness?
• Any food can cause foodborne illness -- even nonpotentially hazardous foods.
• Potentially hazardous foods are:
– Low acid
– Moist
– Contains protein
Keep potentially hazardous food out of the
temperature danger zone!
Introduction
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The Safe Food Handler
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Activity
Glo-GermTM
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Basics of Handwashing
1. Handwashing sink – water at
100oF
2. Hand soap -- liquid, powder,
or bar and does not have to be
antibacterial
3. Way to dry hands -disposable towels, continuous
towel system, or a hand dryer
4. Instant hand antiseptic -not required
Safe Food Handler
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Proper Handwashing
Safe Food Handler
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Always wash hands:
• After using the bathroom • When switching between
raw and ready-to-eat
• After coughing, sneezing,
food
smoking, eating, or
drinking
• After handling garbage
or trash
• After bussing a table
• Before putting on gloves • After handling dirty
equipment
or
utensils;
• After handling animals
• During food preparation.
Safe Food Handler
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Fingernails
• Fingernails (real or artificial) and nail polish
can be physical hazards.
• Keep nails trimmed and filed.
• Workers cannot wear fingernail polish or
artificial fingernails.
Safe Food Handler
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Cover cuts, wounds, and sores
• Do not handle food if
you have a sore that
contains pus or that is
infected.
• Cover affected area with
a bandage, a finger cot,
and then a single-use
glove.
Safe Food Handler
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Single-use Gloves
• Wear non-latex gloves
because latex gloves
might cause allergic
reactions in some workers.
• Change gloves:
– when they tear
– before beginning a new task
– every four hours when doing
the same task and
– after handling raw meat, fish,
or poultry
Safe Food Handler
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Worker Clothing
Clothing can be a source of contamination
so wear:
– an appropriate hair restraint
– clean clothing
While preparing food, do not wear jewelry
– This includes medical information jewelry on
arms and hands.
– The only exception is a plain wedding band.
Safe Food Handler
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Bare-hand Contact
• No bare-hand contact of ready-toeat food
• Ready-to-eat food (RTE)
includes:
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Cooked food
Raw fruits and vegetables
Baked goods
Dried sausages
Canned food
Snack foods
Beverages
Safe Food Handler
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Reporting Foodborne Illness
If you have been diagnosed
with one of the following
foodborne illnesses, report it
to your manager:
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Hepatitis A virus
E. coli 0157:H7
Salmonella Typhi
Shigella spp.
Norovirus
Safe Food Handler
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Other Policies
When handling food,
never:
– smoke
– chew gum
– eat food
You can drink from a
covered container with a
straw.
Safe Food Handler
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Activity
Food Handler -- Right or Wrong?
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Food Handler -- Right or Wrong?
Safe Food Handler
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Food Handler -- Right or Wrong?
Safe Food Handler
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Food Handler -- Right or Wrong?
Safe Food Handler
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Thermometers
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Thermometers
Thermometers
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Checking Your Thermometer
Check the accuracy of all
food thermometers:
– at least once a day
– every time it is dropped
– after being exposed to extreme
temperatures
Methods to check the
accuracy:
– Boiling water method
– Ice-point method
If not correct, calibrate.
Thermometers
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Boiling Water Method
Thermometers
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Ice-Point Method
Thermometers
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“Looking does not guarantee
proper cooking.”
Measure the temperatures of food
during storage, cooking, and holding
Thermometers
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Measuring Food Temperatures
• Use an approved thermometer.
• Locate the sensing portion of the
thermometer.
• Clean and sanitize the probe before use.
• Insert the sensing portion of the
thermometer into the thickest part or into
the center of the food.
Thermometers
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Cleaning and Sanitizing
Thermometers
• The probe or stem of a
thermometer must be
cleaned and sanitized
before it is used.
• If only measuring the
temperature of ready-toeat food, the probe or stem
only needs to be cleaned
between uses.
Thermometers
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Purchasing and
Receiving
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Inspect before You Accept
Spot check delivery
vehicles for cleanliness
and proper temperature
control.
Inspect foods to minimize
the risk for foodborne
illness and liability.
Purchasing and Receiving
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Are these acceptable?
Introduction
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How about this can?
Introduction
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Storage
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Types of Storage
• Refrigeration
• Freezer
• Dry storage
– Food
– Cleaned and
sanitized equipment
– Chemicals
Storage
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First In, First Out (FIFO)
• Past-dated foods will lose their quality
and sometimes become unsafe.
• FIFO ensures proper rotation of foods in
storage.
• When foods are received, put the oldest
in the front and the newest in the back.
• Identify package date, preparation date,
or date of purchase.
Storage
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Cross-contamination in Storage
• Bacteria can be transferred
from one food to another if
food is not properly stored.
• Properly cover foods
except while hot food is
being cooled.
• Store raw food below
cooked or ready-to-eat
food.
Storage
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Activity
Storage – Right or Wrong?
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Storage – Right or Wrong?
Storage
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Storage – Right or Wrong?
Storage
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Storage – Right or Wrong?
Storage
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Temperature of Storage Units
Refrigeration
– Must keep food at 41oF or colder
– Air temperature should be 39oF or colder
Freezer
– Must keep food at 0oF or colder
– Air temperature should be 0oF or colder
Dry storage
– Best if temperature is between 50oF and 70oF
– Humidity level should be between 50% and 60%
Storage
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Storage Containers
• Food that is removed from its
original package must be
stored in a durable storage
container.
• All containers must be foodgrade.
• The container must be
identified with the common
name of the food except if it
is unmistakably recognized.
Storage
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Preparation
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Thawing
• Improperly thawed food can support the
growth of bacteria.
• Safe methods of thawing are:
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in the refrigerator (best way)
during cooking
in the microwave oven followed by cooking
under cold, running water
Preparation
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Washing Produce
Wash raw fruits and vegetables in warm water
before:
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Cutting
Combining with other ingredients
Cooking
Serving
Offering for immediate consumption
Preparation
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Cooking Temperatures
Food
Minimum
Temperature
Poultry including ground chicken and turkey
165oF
Stuffing, stuffed foods, and casseroles
165oF
Ground meats and eggs
155oF
Pork, beef, veal, lamb, and fish
145oF
Commercially processed foods
135oF
Cooked plant foods
135oF
Preparation
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Microwave Cooking
All raw animal foods must be:
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rotated or stirred during cooking;
covered to retain surface moisture;
heated to at least 165oF; and
allowed to stand covered for two minutes after
cooking.
Raw animal foods include:
– meat, fish, poultry, and eggs that have not been
processed.
Preparation
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Cooling Potentially Hazardous Foods
Properly cool potentially hazardous food by:
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reducing quantity to smaller container
using an ice water bath
putting food into a blast chiller
stirring
Cool cooked food within four hours from 135oF to
41oF or colder.
Preparation
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Cooling – Room Temperature Foods
Cool food made from
ingredients that are at
room temperature (such
as canned tuna or dried
food) within 4 hours to
41oF or colder.
Preparation
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Cooling – Smaller Portions
Preparation
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Cooling – Ice Water Bath
Preparation
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Cooling – Ice as an Ingredient
Preparation
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Cooling -- Blast Chiller
Preparation
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Cooling – Ice Paddles
Preparation
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Reheating Foods
• Reheat all food that is cooked and cooled
to at least 165oF for 15 seconds.
• Reheat potentially hazardous food in a
microwave oven for hot holding to at
least 165oF.
• The total time to reheat a food must not
be more than two hours.
Preparation
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Service
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Holding Temperatures
• Keep food at proper
temperatures
• Improper holding of food
can cause foodborne
illness.
– Cold-holding – 41oF or
colder
– Hot-holding – 135oF or
hotter
Introduction
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Activity
Service – Right or Wrong?
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Service – Right or Wrong?
Service
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Re-serving Food
• Once food served to a customer, it cannot be reserved.
• Only non-potentially hazardous packaged foods
can be reserved, such as:
– packaged cookies
– packaged chips
– juice boxes.
Service
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Cleaning and Sanitizing
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Cleaning
Cleaning is the process
of removing food and
other soils.
Cleaning Agents:
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Detergents
Solvent cleaners
Acid cleaners
Abrasive cleaners
Cleaning and Sanitizing
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Sanitizing
• Sanitizing is the process of reducing the
number of microorganisms that are on a
properly cleaned surface to a safe level.
• Sanitizing agents only work on properly
cleaned and rinsed surfaces.
Cleaning and Sanitizing
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Methods for Sanitizing
Heat
– Hot water
Chemicals
– Chlorine – 50 ppm
– Quaternary Ammonia – per manufacturer instructions
– Iodine – 12.5 ppm
Cleaning and Sanitizing
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Dish machines
High temperature machines
– Final sanitizing rinse must be
180oF or hotter
– Measure water temperature at
the manifold
Chemical sanitizing machines
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Wash water 120oF or hotter
Rinse water 75oF to 120oF
Use the recommended sanitizer
Follow the manufacturers
instructions
Cleaning and Sanitizing
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Three-compartment sink
1. Wash -- Water temperature
at least 110oF
2. Rinse -- Water temperature
at least 110oF
3. Sanitize -- Hot water
temperature of 171oF to
180oF or chemical solution
of 50 ppm
4. Air-dry -- Do not hand dry
Never mix chemical sanitizers with
washing water detergents
Cleaning and Sanitizing
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Measuring Sanitizer Strength
A test kit that accurately
measures the concentration
of sanitizing solutions must
be available.
The strength of sanitizing
solutions must be measured
frequently during use.
Cleaning and Sanitizing
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Food-Contact Surface
A food-contact surface is:
– a surface that food normally touches or
– a surface where food might drain, drip, or splash into a
food or onto a surface that normally touches food
Examples:
– Utensils, cutting boards, slicers, countertops, storage bins,
baking sheets, refrigerator shelves
Cleaning and Sanitizing
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Cleaning Food-Contact Surfaces
Immersion
– Wash with detergent
– Rinse thoroughly
– Immerse in a properly
prepared sanitizing
solution.
In-place sanitizing
– Spray solution
Cleaning and Sanitizing
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Cleaning Non-Food Contact Surfaces
• Non-food contact surfaces:
– exterior of refrigerator,
stovetops, and
refrigerator gaskets.
• Wash with detergent and
rinse but do not need to
sanitize.
• Keep free of dirt, dust, and
debris.
Cleaning and Sanitizing
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Activity
Food-contact Surface or Not?
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Food-contact Surface or Not?
Cleaning and Sanitizing
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Food-contact Surface or Not?
Cleaning and Sanitizing
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Food-contact Surface or Not?
Cleaning and Sanitizing
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Food-contact Surface or Not?
Cleaning and Sanitizing
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Storing Cleaned and Sanitized Items
• In clean, dry location
• Not exposed to splash,
dust, or other
contamination
• At least 6 inches
above the floor
• In a self-draining
position
• Covered or inverted
Cleaning and Sanitizing
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Chemicals
• Improperly stored
chemicals can possibly
contaminate food.
• Store separate from food,
equipment, utensils, linen,
and single-service and
single-use items.
• If removed from their
original package, label the
container in which they are
stored.
Cleaning and Sanitizing
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Material Safety Data Sheet
Cleaning and Sanitizing
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Integrated Pest
Management
Prepared by:
Michael Waldvogel, Ph.D.
NC Cooperative Extension Service
North Carolina State University
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Exclusion
Deny pests access to:
• food
• shelter
Integrated Pest Management
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Insecticide Application
• Leave the job to the
professionals
• Avoid contaminating food
and equipment
Integrated Pest Management
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Sanitation
• Keep areas clean and dry
• Look for signs of
rodents and cockroaches
Integrated Pest Management
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Pest Management
• Inspect and label all deliveries
FIRST IN
• Discard or return infested
or expired products
• Clean up spills as soon as
possible.
FIRST OUT
Storage Areas
• Keep storage areas
well organized,
accessible
• Store flour and similar
products in sealable
containers
Integrated Pest Management
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Dumpsters, Trash, and Recycle Cans
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Keep pads/area clean.
Keep lids closed.
Use trashcan liners
Empty and clean trash
frequently
Integrated Pest Management
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