Transcript Hospitality

2015 Summer Institutes Level 1
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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Recognize risks associated with high-risk populations.
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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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Identify methods for preventing biological contamination.
5.3
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Session Objectives continued
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Identify the most common allergens and methods for preventing allergic
reactions.
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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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Identify proper personal cleanliness practices and appropriate work
attire.
5.3
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Session Objectives continued
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Identify when food handlers should be prevented from working around
food or from working in the operation.
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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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List different temperature-measuring devices and their uses.
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Identify criteria for accepting or rejecting food during receiving.
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Session Objectives continued
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Outline proper procedures for storing food.
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Identify the minimum internal temperature requirements for cooking
various Time/Temperature Control for Safety (TCS) food.
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Outline proper procedures for holding, cooling, and reheating
Time/Temperature Control for Safety (TCS) food.
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Identify ways to handle food ready for service.
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List the Hazard Analysis Critical Control Point (HACCP) principles and
explain their importance to food safety.
5.3
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Session Objectives continued
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Outline proper procedures for cleaning and sanitizing tools and
equipment.
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Identify factors that affect the effectiveness of sanitizers.
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Outline proper procedures for managing pests.
5.3
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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.
2.1
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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.
2.4
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High-Risk Populations
High-risk populations have a
higher risk for foodborne illness
than others.
•Elderly people’s immune systems
weaken with age.
•Infants and pre-school age
children have not yet built strong
immune systems.
2.4
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High-Risk Populations continued
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People with cancer or on
chemotherapy, people with
HIV/AIDS, and transplant
recipients all have immune
systems weakened by illness
or treatment.
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Forms of Contamination
Contamination: Harmful substances in food that make it unsafe to eat
Food can become unsafe through:
• Poor personal hygiene
• Time-temperature abuse
• Cross-contamination
• Poor cleaning and sanitizing
• Purchasing from unapproved suppliers
2.1
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Forms of Contamination continued
Hazard: Something with the potential to cause harm
Food preparation hazards:
• Biological
• Chemical
• Physical
2.1
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Biological Contamination
Microorganisms: Small, living
organisms that can be seen only
through a microscope
Four types of pathogens
contaminate food and cause
foodborne illness:
• Viruses
• Bacteria
• Parasites
• Fungi
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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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Pathogens: Viruses, Bacteria,
and Parasites
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Viruses are the leading cause of foodborne illness.
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Bacteria also cause many foodborne illnesses.
– Knowing what bacteria are and how they grow can help control them.
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Parasites cannot grow in food and must live in a host organism to grow.
– A host is a person, animal, or plant on which another organism lives and feeds.
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Pathogens: Fungi
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Fungi can cause illness, but usually cause food to spoil.
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Mold: A tangled mass of thousands of tiny plants that grow in most
conditions, especially acidic food with little moisture.
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Yeast: Signs of spoilage include smell or taste of alcohol, white or
pink discoloration, slime, and bubbles. It grows well in acidic food
with little moisture.
2.1
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Avoiding Biological Contamination
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Purchase food only from approved, reputable suppliers.
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Cook and hold food at correct temperatures.
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Allergens
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Food allergy: The body’s negative reaction to a food protein
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Cross-contact: Occurs when allergens are transferred from food
containing an allergen to food served to the customer
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What do employees need to do?
– Be aware of major allergens and the menu items that contain them.
– Be ready to answer customers’ questions about any menu item.
– Never guess about what a menu item contains.
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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).
4
2
Apply soap. Use enough to
build up a good lather.
Rinse hands and arms
thoroughly under running
water.
3
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
2.2
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Illness Work Requirements
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Restaurant and foodservice operations have a responsibility to ensure
that employees do not spread foodborne illnesses.
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Sick food handlers can spread pathogens to food.
– Depending on the illness, food handlers should not work with food until they
recover.
2.2
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Cross-Contamination
Cross-contamination: The spread
of pathogens from one surface or
food to another
2.3
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Flow of Food
Flow of food: Steps that an
operation takes to buy, store,
prepare, cook, and serve food
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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
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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.
– Pathogens grow quickly between 70 ˚F and 125 ˚F.
2.3
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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 the temperature danger zone for four or more hours,
throw it out.
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Thermometers
Thermometers commonly used in restaurant and foodservice operations:
•Bimetallic stemmed thermometers can check temperatures from 0˚F
to 220˚F. They are useful for checking both hot and cold foods.
•Infrared thermometers measure the temperatures of food and
equipment surfaces. They do not need to touch a surface to check its
temperature, so there is less chance for cross-contamination and
damage to food.
•Thermocouples and thermistors measure temperatures through a
metal probe and display them digitally.
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Thermometers continued
Thermocouples and thermistors use a variety of probes:
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Immersion probes: Liquids
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Surface probes: Flat cooking equipment
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Penetration probes: Thin foods
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Air probes: Inside refrigerators and ovens
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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
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Storage Guidelines
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Food can become unsafe if
stored improperly. Store all TCS
food at 41°F or lower, or at
135°F or higher.
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Rotate food in storage to use
the oldest inventory first using
the first-in, first-out (FIFO)
method.
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Storage Guidelines continued
Always store food to prevent crosscontamination.
• Store refrigerated raw meat,
poultry, and seafood separately
from ready-to-eat food.
• Store raw meat, poultry, and
seafood in coolers in top-tobottom order, based on the
minimum internal cooking
temperature of each food.
• Meat cooked to higher
temperatures is stored beneath
meat cooked to lower
temperatures.
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Preparation Guidelines
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Avoid time-temperature abuse during preparation by removing from
the refrigerator only as much food as can be prepared in a short
period of time.
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Prepare food in small batches so that ingredients don’t sit out for
too long in the temperature danger zone.
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Remember: freezing doesn’t kill pathogens.
– When frozen food is thawed and exposed to the temperature danger
zone, any pathogens in the food will begin to grow.
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2.3
To reduce pathogen growth, never thaw food at room temperature.
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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
Cooking
requirements
165ºF for 15
seconds
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155ºF for 15
seconds
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2.3
Poultry including whole or ground chicken, turkey, or
duck
Stuffing made with TCS ingredients
Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked TCS ingredients
Ground meat, including beef, pork, and other meat
Injected meat, including brined ham and flavorinjected roasts
Ground seafood, including chopped or minced salad
Eggs that will be hot held for service
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Cooking: Minimum Internal
Temperatures continued
Cooking requirements
145ºF for 15 seconds
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Seafood, including fish, shellfish, and
crustaceans
Steaks/chops of pork, beef, veal, and lamb
Eggs that will be served immediately
145ºF for 4 minutes
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Roasts of pork, beef, veal, and lamb
135ºF
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Commercially processed, ready-to-eat food
that will be hot-held for service
135ºF
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Fruits, vegetables, grains (rice, pasta, etc.),
and legumes (such as beans, refried beans)
that will be held for hot-held service.
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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
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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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Serving Guidelines
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Contamination is the biggest threat to food ready to be served.
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Any delay between preparation and service increases the threat to
food safety.
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Kitchen staff must:
– Handle ready-to-eat food with tongs, deli sheets, or gloves
– Use separate utensils for each food item
– Store serving utensils in food with the handle extended above the rim
of the container
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The HACCP Plan
2.4
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A food safety management system is a group of procedures and
practices that work together to prevent foodborne illness.
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A Hazard Analysis Critical Control Point system, or HACCP,
identifies major hazards at specific points within a food’s flow
through the operation.
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The HACCP Plan continued
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An effective HACCP system is based on a written plan that considers
an operation’s menu, customers, equipment, processes, and
operations.
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It is based on seven basic principles:
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2.4
Conduct a hazard analysis.
Determine critical control points (CCPs).
Establish critical limits.
Establish monitoring procedures.
Identify corrective actions.
Verify that the system works.
Establish procedures for record keeping and documentation.
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HACCP Principles
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Principle 1: Conduct a Hazard Analysis
– First, look for the potential hazards in the food an operation serves. These
hazards might be physical, chemical, or biological.
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Principle 2: Determine Critical Control Points (CCPs)
– Find the points in the process where the identified hazard(s) can be
prevented, eliminated, or reduced to safe levels. These are the critical
control points (CCPs). Depending on the menu item, there may be more
than one CCP.
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HACCP Principles continued
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Principle 3: Establish Critical Limits
– For each CCP you have identified, determine its critical limit. A critical limit
is a requirement, such as a temperature requirement, that must be met to
prevent, eliminate, or reduce a hazard.
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Principle 4: Establish Monitoring Procedures
– Determine the best way for your operation to make sure critical limits are
being met.
– Make sure the limits are consistently met.
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HACCP Principles continued
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Principle 5: Identify Corrective Actions
– If a critical limit has not been met, take corrective action to fix the problem.
– Corrective actions should be determined in advance so that everyone
knows what to do when critical limits are not met.
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Principle 6: Verify That the System Works
– Determine if the plan is working as intended. Evaluate it on a regular basis.
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Principle 7: Establish Procedures for Record Keeping
– Maintain the HACCP plan and keep all documentation created when
developing it.
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How to Clean and Sanitize
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4.
2.4
Clean the surface.
Rinse the surface.
Sanitize surface.
Let the surface air dry.
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When to Clean and Sanitize
Food-contact surfaces must be cleaned and sanitized:
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After they are used
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Before food handlers start working with a different type of food
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Anytime food handling tasks are disrupted and items being used may
have been contaminated
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After four hours, if items are in constant use
2.4
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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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For hot-water sanitizing, the sanitizing 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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Integrated Pest Management (IPM)
An Integrated Pest Management (IPM) program prevents, controls,
or eliminates pest infestations in an operation.
2.4
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An IPM helps deny pests access to the operation.
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It also helps deny them food, water, and a hiding or nesting place.
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Work with a licensed pest control operator to eliminate pests
entering the operation.
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Denying Pests Access to the Operation
2.4
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Check deliveries and refuse problem shipments before they enter
the operation.
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Screen windows and vents, and check frequently for holes and dirt.
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Keep exterior openings closed tightly.
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Cover floor drains with hinged grates.
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Seal all cracks in floors and walls with permanent sealant.
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Use concrete to fill holes and sheet metal to cover openings
around pipes.
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Managing Pests
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2.4
Throw out garbage quickly and correctly.
Keep garbage containers clean and in good condition.
Keep outdoor containers tightly covered.
Clean spills immediately, including around garbage containers.
Use dehumidifiers to keep humidity at 50% or lower.
Keep food and supplies away from walls and at least six inches off the floor.
Store food and supplies right away.
Use FIFO for products in storage.
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