Transcript Hospitality

2015 Summer Institutes Level 2
FRMCA Level 1, Chapter 2
Keeping Food Safe
1
Session Objectives
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Define what a foodborne-illness outbreak is, and list the costs
associated with one.
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Identify factors that affect the growth of pathogens (FAT TOM).
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Identify characteristics of Time/Temperature Control for Safety (TCS)
food and list examples.
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List personal behaviors that can contaminate food.
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List the steps to proper handwashing, and identify when hands should
be washed.
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Session Objectives continued
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Identify proper personal cleanliness practices and appropriate work
attire.
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Identify ways to handle ready-to-eat food safely.
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Identify ways to prevent cross-contamination.
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Identify ways to prevent time-temperature abuse.
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Identify criteria for accepting or rejecting food during receiving.
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Session Objectives continued
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Identify the minimum internal temperature requirements for cooking
various Time/Temperature Control for Safety (TCS) food.
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Explain the difference between cleaning and sanitizing.
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Identify factors that affect the effectiveness of sanitizers.
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Foodborne Illness
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Foodborne illness: A disease transmitted to people by food
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Foodborne-illness outbreak: When two or more people get the same
illness after eating the same food
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The Centers for Disease Control and Prevention (CDC) estimates that
there will be 76 million cases of foodborne illness in the United States
each year.
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Costs of Foodborne Illness
to an Operation
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Loss of customers and sales
Loss of reputation
Negative media exposure
Lowered staff morale
Lawsuits and legal fees
Staff missing work
Increased insurance premiums
Staff retraining
Most important are the human costs. Victims may experience lost work,
medical costs, long-term disability, and even death.
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Pathogen Growth
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Biological toxins: A form of biological contamination by pathogens or
from a plant or an animal.
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Pathogens need six conditions to grow.
– FAT TOM: Food, Acidity, Temperature (FAT), Time, Oxygen, and Moisture
(TOM).
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TCS Food and Ready-to-Eat Food
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TCS (Time/Temperature Control for Safety) food is most
vulnerable to pathogen growth.
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Ready-to-eat food can be eaten without further preparation, washing,
or cooking. It needs careful handling to prevent contamination.
2.1
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Food Most Likely to Become Unsafe
2.1
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Food Most Likely to Become Unsafe
continued
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Personal Hygiene and Food Handlers
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Good personal hygiene is a
key factor in the prevention of
foodborne illnesses. Successful
managers make personal
hygiene a priority.
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Food handlers (including
preparers, servers, and
dishwashers) can contaminate
food in a variety of situations.
2.2
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Personal Hygiene Policies
Personal hygiene policies should address:
• Personal cleanliness
• Clothing
• Hand care
• Health
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Personal Cleanliness and Work Attire
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Pathogens can be found on unclean hair and skin.
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Personal cleanliness is an important part of personal hygiene.
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To avoid spreading foodborne illnesses, food handlers should:
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2.2
Always cover their hair.
Remove aprons and store them in the right place when leaving prep areas.
Wear clean clothing every day.
Remove jewelry from hands and arms before preparing food or when
working around prep areas.
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The Importance of Handwashing
Proper handwashing is the most important part of personal hygiene.
2.2
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Handwashing
1
Wet hands and arms with
running water as hot as you
can comfortably stand (at
least 100°F/38°C).
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2
Apply soap. Use enough to
build up a good lather.
Rinse hands and arms
thoroughly under running
water.
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Vigorously scrub hands and
arms for ten to fifteen
seconds. Clean under
fingernails and between
fingers.
5 5 Dry hands and arms with a
single-use paper towel or
warm-air hand dryer.
Consider using a paper
towel to turn off the faucet.
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When to Wash Hands
Food handlers must wash hands before starting work and after:
• Using the restroom
• Handling raw meat, poultry, or seafood
• Touching the hair, face, or body
• Sneezing, coughing, or using a tissue
• Eating, drinking, smoking, or chewing gum or tobacco
• Handling chemicals that might affect food safety
• Taking out garbage
• Clearing tables or busing dirty dishes
• Touching clothing or aprons
• Handling money
• Touching anything else that may contaminate hands
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Bare-Hand Contact
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Using bare hands to handle
ready-to-eat food can increase
the risk of contaminating food.
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Gloves, tongs, and deli tissue
can help keep food safe by
creating a barrier between
hands and food.
2.2
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Cross-Contamination
Cross-contamination: The spread
of pathogens from one surface or
food to another
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Cross-Contamination and
The Flow of Food
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All steps in the flow of food pose risks to food safety.
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Understanding where contamination can happen and how to prevent it
are critical tasks for restaurant and foodservice professionals.
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The simplest way to prevent cross-contamination is to separate raw
food and ready-to-eat food.
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Time-Temperature Abuse
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Most foodborne illnesses
happen because TCS food has
been time-temperature
abused.
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Food is time-temperature
abused any time it is:
– Cooked to the wrong internal
temperature
– Held at the wrong temperature
– Cooled or reheated incorrectly
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Time-Temperature Abuse continued
2.3
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Food has been time-temperature abused when it remains at between
41˚F and 135˚F. This is called the temperature danger zone
because pathogens grow in this range.
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The longer food stays in the temperature danger zone, the more time
pathogens have to grow.
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If food is held in this range for four or more hours, throw it out.
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Receiving Guidelines
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To keep food safe during
receiving, an operation needs to
have enough trained staff
available to receive, inspect,
and store the food.
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Use thermometers to check
food temperatures during
receiving.
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Receiving Guidelines continued
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The packaging of food and
nonfood items should be intact
and clean. Reject any items with
packaging problems or with
signs of pest damage or expired
use-by dates.
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Poor food quality is sometimes
a sign of time-temperature
abuse.
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Receiving Guidelines continued
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Shellfish can be received either shucked or live.
– Raw shucked shellfish should be packaged in containers for one-time
use only.
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Eggs must be clean and unbroken when received.
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Milk and dairy products must:
– Be received at 41˚F or lower, unless otherwise specified by law
– Be pasteurized
– Meet FDA Grade A standards
2.3
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Cooking Guidelines
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Cooking food to the correct temperature is critical for keeping it safe.
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Every TCS food must reach the required minimum internal temperature
and must stay at that temperature for a specific amount of time.
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Operations serving primarily high-risk populations, such as nursing
homes and day-care centers, cannot serve certain items, like raw seed
sprouts, raw or undercooked eggs, raw or undercooked meat, or
seafood.
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Cooking: Minimum
Internal Temperatures
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Cooking: Minimum
Internal Temperatures
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Holding, Cooling, and Reheating
Cooked food not served
immediately must be kept out of
the temperature danger zone by:
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2.3
Cooling it quickly
Reheating it correctly
Holding it correctly
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Holding, Cooling, and
Reheating continued
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To hold TCS food safely, hold hot food at 135°F or higher and hold cold
food at 41°F or lower.
– Throw out any food that is in the temperature danger zone.
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Cool TCS food from 135°F to 41°F or lower within six hours.
– First, cool food from 135°F to 70°F within two hours.
– Then, cool it to 41°F or lower in the next four hours.
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Holding, Cooling,
and Reheating continued
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To reheat leftover or previously prepared TCS food to be held for
service, heat the food to an internal temperature of 165°F.
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Food must go from storage temperature to 165°F within two hours and
stay at 165°F for 15 seconds.
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Cleaning and Sanitizing
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Cleaning: Removing dirt and debris from a surface
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Sanitizing: Reducing pathogens on a surface to safe levels
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Sanitizer Effectiveness
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Food handlers must follow the manufacturer’s guidelines for the type of
sanitizer being used.
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There must be adequate contact time for the chemical to be fully
effective, so track how long the sanitizer is in contact with a surface.
Required times vary for different sanitizers.
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Sanitizing solution water must be at least 171˚F to kill pathogens.
2.4
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Sanitizer Effectiveness continued
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Concentration is measured in
parts per million and should
always be tested.
– Exceedingly high concentration
can be unsafe and can leave an
odor or bad taste on objects.
– Concentration that is too low
may not be effective in killing
pathogens.
2.4
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