Transcript Serving It Safe
Serving It Safe
Jean Weese, Ph.D. R.D.
Extension Food Safety Specialist Emily Campbell, Janice Hall, Susan Hill, Bridgette Griffin, Janet Johnson, Angela Treadaway, Kristin Woods Regional Extension Agents Alabama Cooperative Extension System
Introduce Yourself:
1. Name and Job Title 2. School and School District 3. What do you hope to learn during this workshop?
To Ensure Food Safety…
Empower employees Help them understand Hold them responsible
Public Health Regulations
State and local public health department codes are different than those presented. We will attempt to present the regulations for Alabama
NEW TEMPERATURE DANGER ZONE
41 ° F - 135° F Danger Zone in the 2005 Food Code 45 ° F to 140° F Alabama Danger Zone (Alabama will transition into the new Zone but it will be over a 10 year period of time)
Serving It Safe
Chapter 1 Food Safety is Top Priority
Food Safety is a Top Priority
Foodborne Illness in Alabama - 2003 788 cases Salmonellosis 320 cases Shigellosis 218 cases Giardiasis 186 cases Campylobacteriosis 57 cases Cryptosporidiosis 24 cases Hepatitis A 17 cases E. coli 0157:H7 13 cases Listeriosis
Activity 1
Could this happen in our foodservice operation?
If “yes”, describe why If “no”, what food safety measures are in place to prevent such a problem from occurring
Foodborne Illness
“food poisoning” carried by food or water must be diagnosed by a laboratory analysis that identifies the illness.
Foodborne Outbreak
happens when two or more people become ill from eating a common food confirmed when a laboratory analysis shows the source to be a specific food
3 TYPES OF FOOD CONTAMINANTS 1. BIOLOGICAL
pathogens spread mostly by foodhandlers unsanitary facilities and equipment pests
Contaminants continued….
2. CHEMICAL sanitizers, pesticides, detergents, polishes, cleaning agents, caustic chemicals
Train employees
Clear labels and stored away from food
Measure correctly
Use test kits to check concentration
Wash hands afterwards
Wash fresh fruits and vegetables
Monitor pest control operators
Metal containers – use only NSF and UL labeled
Contaminants continued….
3. PHYSICAL any foreign objects – easily seen and often reported
dirt, hair, mail polish, insects, glass, staples, bone Scoop for ice
Store toothpicks, etc. below food Shields on lights Clean can openers Remove staples, etc. in receiving area away from food Avoid temp equipment fixes that could fall off Use hair restraints No nail polish, jewelry No pencils behind ears Only approved food containers for storage Never re-use single use containers
What must be done to keep food safe?
1. Where does hazard occur in your operation?
2. How can hazard contaminate food?
3. How do you prevent contamination?
Where are the hazards ?
Activity 2
Think-Pair-Share
Food Safety is Top Priority
ACTION PLAN – HANDOUT
Serving It Safe
Chapter 2 Prevent Foodborne Illness— Understanding Microorganisms
What happens in the body?
Harmful microorganisms ingested Period of time Symptoms Laboratory test necessary
Contamination Occurs
Receiving Preparation and serving Cross-contamination Employee to food contact Unsanitary facilities and equipment Disease-spreading pests
MAIN CAUSES OF FOODBORNE ILLINESS
Poor personal hygiene Time/temperature abuse Cross-contamination
Practice Good Personal Hygiene
Clean body Clean clothing Clean hands Proper glove use Establish good personal hygiene procedures
Control Time & Temperature
Temperature danger zone: 45 ° - 140°F Not to exceed 4 hours, except cool-down Document temperatures & time Includes receiving, storage, preparation, holding, serving, cooling, and reheating Pass food through danger zone quickly
Control Time & Temperature
Chilling Food Alabama Code 140 ° to 70° within 2 hours 70 ° to 45° within 4 hours
Use the Tools!
Food thermometers Only way to judge internal temperature Common types Bi-metallic stemmed thermometer Digital thermometer Easily accessible for employees
DETERMINE TEMP WHEN FOOD IS :
Received
In Hot-holding Cabinets
Being Cooked
On Service Line
Cooled for Later Cold Storage
Leftover
Reheated
Use Thermometers Correctly!
•
Clean and sanitize after every use.
•
Insert into center, thickest part; to cover sensor
•
Wait till rests; 15 seconds
•
Take three measurements Calibrate Routinely
Calibration of Thermometer
Two Methods: Ice-Point Method Boiling-Point Method
Hands-On Activity
Calibrate a Food Thermometer Using the Ice-Point Method
Use the Tools!
How to use a food thermometer
How to Use a Thermometer
Clean and sanitize between uses Calibrate them regularly Insert thermometer stem or probe into thickest part of product
Wait steady reading before recording temperature
Never use mercury or spirit-filled glass thermometers to check food temperature
Cross - Contamination
Hand to food
Food to food
Equipment to food
Prevent Hand-to-Food Cross-contamination
Wash hands correctly and often
Cover cuts, sores, wounds
Avoid nail polish and artificial nails
Avoid jewelry
Use single-use gloves correctly
WASH HANDS BEFORE…..
Beginning food preparation
Putting on disposable gloves
Serving customers
WASH HANDS AFTER…..
Upon arriving at work and after breaks Leaving restroom & again at kitchen Eating, drinking, smoking, chewing Using phone or handkerchief Handling inventory or raw food Touching or scratching body Coughing or Sneezing
AND ALSO AFTER…..
Clearing or cleaning tables
Cleaning dirty plates and utensils
Handling garbage
Handling money
Touching dirty aprons or surfaces
Using cleaning utensils
4-10
Gloves
Are for single-use only Must
never
replace hand washing Should be right for the task Must be safe, durable, and clean Must fit properly – buy variety MUST BE USED PROPERLY
Change your gloves…..
As soon as soiled or torn Before beginning a different task After handling raw meat Before handling cooked or ready-to-eat
Prevent Hand-to-Food Cross-contamination
How to Wash Hands Correctly
Prevent Food-to-Food Cross-contamination
Store raw foods below cooked foods.
Do not mix leftover food with fresh food.
Wash all fresh produce in cold running water.
Do not prepare raw meat and raw fruits or vegetables on the same surface.
5-3
Cross Contamination: Equipment Issues Assign specific equipment to specific types of food.
Prevent Equipment-to Food Cross-contamination
Properly clean and sanitize equipment before use and before being used to prepare another food
Prevent Equipment-to-Food Cross-contamination
Designate Separate Work Areas
Change to clean utensils when replenishing steam table.
Clean & Sanitize after each use
Equipment Work Surfaces Utensils Use Specific Containers with Clear Labels
Never Re-use single-use containers or wraps
Prevent Equipment-to-Food Cross-contamination
Sanitize wiping cloths
Rinse & Store in clean sanitizing solution after each use
Check concentration frequently
Preventing Foodborne Illness
Practice good personal hygiene
Control time and temperature
Prevent cross-contamination
Responsibilities of Foodservice Manager
Knowing and implementing regulations Solving problems of noncompliance Maintaining current knowledge Training employees Holding employees responsible
Responsibilities of Foodservice Employees
Learning about food safety Following food safety requirements and guidelines
What To Do?
How should the foodservice manager respond if symptoms of foodborne illness are reported to the foodservice?
Proper Managerial Response
Keep cool and calm!
Seek guidance Stop serving any suspect food Keep samples Report to & cooperate with health officials Report all gathered information Only health professionals to give advice Direct media to school district reps Only designated personnel notifies parents
Proper Managerial Response
Gather information from your own kitchen
Determine handling before and during prep
Interview employees
Have documentation available
Keep names and phone numbers of officials to be contacted.
Small Group Activity
Case Study: Field Trip Frenzy
Time to Think
How safe is your kitchen?
Think-Pair-Share
Prevent Foodborne Illness Understanding Microorganisms ACTION PLAN – HANDOUT
Serving It Safe
Chapter 3 Basic Facts about Microorganisms
Common Causes of Foodborne Illness
Bacteria Viruses Fungi – molds & yeasts Parasites
3 ways bacteria can cause foodborne illness
Single cell that can grow and reproduce Produce toxins Produce spores
Bacteria Characteristics
Describe the bacteria Symptoms of foodborne illness Foods involved in outbreaks Prevention strategies
Viruses that cause foodborne illness
Norwalk & Norwalk-like viral agents Hepatitis
Fungi that cause foodborne illness
Molds Toxins can be dangerous Discard molded food Yeasts Discard any food with unnatural color or smell
Parasites that cause foodborne illness
Cyclosporiasis Giardiasis Trichinosis
How do microorganisms grow?
Why are bacteria considered Vegetative?
What is a Spore?
How do microorganisms grow?
Stages of growth: Lag phase Log phase Stationary phase Death phase
Controlling growth of microorganisms
F A T T O M Food Acidity Temperature Time Oxygen Moisture
F- Food
How food contributes to growth of bacteria:
Definition of PHF
Potentially Hazardous Foods Included on Menus
Animal products Vegetables and plant products Shelf-stable foods, once opened Raw fruits and vegetables Raw seed sprouts and garlic-in-oil mixtures
Controlling the growth of bacteria in Food:
Reputable supplier Avoid cross-contamination Safe internal temperature and test with food thermometer
A- Acidity
pH range of 4.6 to 7.5
Control of acidity to control growth of bacteria
T- Temperature
Temperature Danger Zone - 45 °F to 140 °F Some bacteria can survive between 32 °F and 45 °F
Controlling temperature:
Control temperature of food during storage, preparation, holding, cooling, reheating, and service Use food and equipment thermometers Dry Store at 50-70
°
Temperature control continued...
Cook to required internal temperature Keep foods out of danger zone
T- Time
Microorganisms need time to grow One bacterium = one million in four hours
Controlling Time to control bacterial growth:
Store foods quickly, especially in refrigerator and freezer (PHF) Prepare foods as close to service time as possible Check temperatures over time Cook foods to safe internal temperatures for proper time
Time control continued…
140 to 70 in 2 hours; 70 to 45 in 4 hours Mark date and time for all refrigerator & freezer foods Reheat leftovers to 165 °F for 15 seconds
O- Oxygen
Aerobic Anaerobic Controlling oxygen
M- Moisture
Bacteria need water for growth
A w
Low moisture foods resistant to bacteria Controlling Moisture to control growth of bacteria
Small Group Activity
Case Study – Food Mystery
Think-Pair-Share
Basic Facts about Microorganisms ACTION PLAN – page 83
Serving It Safe
Chapter 4 A Clean and Sanitary Foodservice
Personal Hygiene
Personal hygiene & work attire are important Establish guidelines for good personal hygiene Proper hand washing
Dress for Food Safety Success
• Clean, appropriate uniform • Clean apron • Avoid jewelry • Wear hair restraint • Wear safe shoes
Common Sense -
or maybe not!
Know when & how to wash hands Taste food the correct way Never taste food containing raw ingredients of animal origin Follow rules for eating, smoking, etc Report illnesses to manager Never wear apron to the restroom
Food-safe Facility
• Clean floors, walls, & ceilings Clean & sanitary serving areas Good ventilation Clean employee restrooms Clean & neat trash collection areas Effective pest control program
Pest Control Guidelines Keep them out! – deny food water and shelter
ongoing pest control program – licensed operator fill openings around pipes, fittings screens, in good repair self-closing doors, air doors tight-fitting lids on labeled containers store food off floor 6” inspect foods and destroy infested clean grease traps
Cockroaches
Any place that is dark, warm, moist and hard to clean
Holes, boxes, seams of bags folds of paper
Seeing one in day is sign of serious infestation Strong oily odor Feces like pepper grains Dark capsule-shaped egg cases
Flies
Enter through tiny holes size of pinhead
Contaminate with mouth, hair, feces, feet
Lay eggs in warm decaying material, away from sun
Rodents
Signs:
Droppings
Gnawing
Tracks in dust
Nesting materials
Holes in baseboards and walls
Activity
Food-Safe Facility Checklist
Definitions
Clean
– no visible food particles
Sanitary
– number of microorganisms has been reduced to a level that is not harmful
Sanitizing Methods
Heat
Chemical
Heat Sanitizing
Manually Dishwashing Machine
Chemical Sanitizing
Chlorine Iodine Quaternary Ammonium Compounds (Quats)
Chemical Sanitizing – Three-Compartment Sink
Step 1: Clean & sanitize sinks Step 2: Scape and pre-soak Wash in 1 st sink, 110 ° Rinse in 2 nd Sanitize in 3 sink, 110 ° rd sink, 171 ° Step 3: Air dry Step 4: Store
Heat Sanitizing- Dishwashing Machine
Wash at 150 ° Rinse at 180 °
Large Equipment
Step 1: Unplug (electricity and accidental start) Step 2: Remove loose food particles Step 3: Wash, rinse, sanitize removable parts Step 4: Wash, rinse, sanitize non-immersible parts Step 5: Clean non-food contact surfaces Step 6: Re-sanitize external food-contact surfaces
Who is responsible for food safety?
Manager Employees
Think-Pair-Share
A Clean and Sanitary Foodservice ACTION PLAN – page 92
Serving It Safe
Chapter 5 A Process for Preventing Foodborne Illness
Foodservice Process
1. Purchasing 2. Receiving 3. Storing 4. Preparing 5. Cooking 6. Holding and Serving 7. Cooling 8. Reheating
Purchasing-Vendor
Federal and State health standards Clean delivery trucks with adequate refrigeration and freezer units, correct temperatures, separate raw and fresh foods Standardized food sanitation written policy and procedures Train employees in sanitation
Purchasing-Purchaser
Work with vendor Food delivery schedule Vendor standardized procedures in print Purchase specification Vendor sanitation report
Food Safety Guidelines for Receiving
Train employees for receiving duties Organize space, equipment and lighting for receiving efficiency Inspect delivery trucks Inspect food immediately
RECEIVING
Packaged – insert between two packages
Milk – open a carton and insert two inches in
Frozen – insert between two packages
Receiving
Receiving Decisions Activity
Safe Food Storage
Dry storage-long holding for less perishable items Refrigerator-short-term for perishable items Deep-chilling unit-spec. foods for short time Freezer long term food storage
Small Group Activity
1. Share information most applicable to your operation 2. Give at least 1 example of how you can use these guidelines in your operation 3.
Share information about your school’s food storage
Preparing Foods Safely
Thaw foods safely 4 safe methods to thaw frozen foods
Preparing Foods Safely Freezing does not kill bacteria.
Thawing – 4 Safe Methods 1. In refrigerator at 41 °F 2. Under flowing water 70 °F 3. In microwave – cook immediately Not for schools 4. As part of cooking process
Preparing Foods Safely
Complete pre-preparation safely Follow food safety guidelines for pre preparation
Preparing Foods Safely
•
Pre preparation:
A ssemble recipe ingredients Weigh or measure ingredients Assemble small equipment & utensils Cautions: Prep is usually done at room temp Commonly a point of cross contamination
Guidelines for Preparation continued….
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Wash hands first
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Prepare no further in advance than necessary
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Small batches; refrigerate immediately
at or below 41 °F
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Wash fresh fruits and vegetables regardless of how it will be served
•
Use scrub brush on thick skinned produce
Guidelines for Preparation continued…..
Avoid cross-contamination
Wash hands correctly first
Raw separate from Ready-to-Serve
Wash, rinse, sanitize cutting boards, utensils, equipment, all food contact surfaces after each contact with a food. Wash hands again.
Batter, breading, marinades for one recipe only. Use as recipe states.
Guidelines for Preparation continued…..
Report cans of bad food to manager, purchaser, and vendor
Keep can, lid and box with important tracking numbers
Mark can as “Do Not use”
Afterwards, discard according to state and district procedures
Be especially careful with PHF
Preparing Foods Safely
Follow food safety guidelines for panned foods to be cooked later Follow food safety guidelines for cold foods that will not be cooked
Guidelines for Panned Foods to be Cooked Later
Wash hands, use gloves properly
20 minute limit for preparation, then chill to hold
Avoid cross-contamination
Cover during storage
Document internal temp during holding
Guidelines for Cold Foods Not to be Cooked
Wash hands, use gloves Chill safely prepared ingredients before combining in recipe Small batches; cold store immediately Prepare no further in advance than necessary Hold below 41 °F; and document Avoid cross-contamination Wash, rinse, sanitize cutting boards, utensils, equipment, all food contact surfaces after each contact with a food. Wash hands again.
Cooking Foods Safely
• Follow food safety guidelines for cooking foods • Cook to minimum safe internal temperatures
Guidelines for Cooking Foods Safely
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Follow manufacturer’s directions and follow recipes
•
Stir frequently to ensure even heat
•
Avoid overloading fryers
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Regulate portion size and thickness for cooking together and uniformly
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Never interrupt cooking
Guidelines for Cooking Foods Safely Continued…
• • • • •
Use food thermometer on equipment and food thermometers Check in several places, thickest parts Don’t touch pan or bone with thermometer Use serving utensil or single use gloves Taste food correctly Reach safe internal temperatures
•
Poultry and casseroles – 165°F
• •
Ground Meats – 155°F Fish – 145°F
Holding and Serving Food Safely
Follow food safety guidelines for Holding and Serving
Follow food safety guidelines for Employees on the Service Line
Follow food safety guidelines for Sanitary Self-service
Guidelines for Holding and Serving Foods Safely Use hot-holding equipment for service, not reheating Use refrigeration or ice surrounding items Stir at intervals Check temps every 30 minutes; sanitize thermometers Document temperatures while in TDZ Cover hot holding equipment; retain heat Monitor temp of hot-holding equipment Don’t refresh pans, change pans
Guidelines for Employees on Service Line
Use good personal hygiene Wash hands and arms correctly Use cleaned, sanitized long-handled ladles and spoons Don’t touch parts of plates, food trays, flatware that will touch food or mouths Single-use gloves, tongs to serve by hand Clean and sanitize equipment after each use Use lids and sneeze guards Always wash hands between tasks Always clean and sanitize prep areas and equipment between tasks Discard garnishes from service line
Guidelines for Safe Self Service
Monitor customers in self-service
Post signs of advice for customers
Remove contaminated foods
Use packaged foods to avoid contamination
Monitor and document internal temps of self service foods every 30 minutes
Cooling Food Safely
Follow steps for safe cooling
Chill hot food to 70 ° within 2 hours and then to 45 ° in an additional 4 hours
Store cooked foods above raw foods in the refrigerator/freezer
Guidelines for Cooling Foods Safely
Avoid cross-contamination: cover loosely
Reduce food mass
Use shallow, pre-chilled pans less than 4 inches deep
Stainless steel better chills faster than plastic
Guidelines for Cooling Foods Safely
Continued…..
Use ice-water bath Use quick-chill unit
Pre-chill in freezer before refrigeration, stir Provide air flow around foods; no stacking NEVER cool food at room temperature Stir frequently; cold paddles, washed and sanitized Measure and document temps during cooling Cover and label cooled foods with name, date, time of preparation
Cooling Properly
From 140 °F down to 70°F in 2 hours
From 70 °F to 45°F in additional 4 hours
Foods not reaching 70 °F within 2 hours must be reheated immediately to 165 °F for 15 secs.
Reheating Foods Safely
Follow guidelines for reheating food Take foods through the temperature danger zone quickly
Guidelines for Reheating Foods Safely
Pass through TDZ quickly Reheat previously cooked food to 165 °F, 15 sec. internal temp Heat to 165 °F, 15 sec., when adding precooked food to recipe Heat sauce, soup, gravy to 165 °F15 sec.
Never reheat in hot-holding equipment Never mix leftovers with fresh batches Food held at 41 °F or less may be held 7 days Assure refrigeration can hold leftovers at 41 °F or below
Think-Pair-Share
A Process for Preventing Foodborne Illness ACTION PLAN – HANDOUT
Serving It Safe
Chapter 6 Introduction to Hazard Analysis and Critical Control Point (HACCP)
Introduction to HACCP
A preventative process, food safety system To reduce risk of foodborne illness By proper food handling Through Monitoring procedures and Recordkeeping Focus is on food
Five Risk Factors
Foods from unsafe sources Poor personal hygiene Inadequate cooking Improper holding temperatures Contaminated equipment
HACCP helps. . .
Identify hazardous foods and procedures Develop procedures to control Monitor use of procedures Verify that system is working
Basic Food Safety Procedures Personal hygiene Facility design —clean and sanitary Vendors Food specifications Routine cleaning and sanitation Equipment maintenance
Seven Principles of HACCP
1. Identify hazards 2. Identify Critical Control Points (CCP) 3. Establish critical limits (CL) 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record keeping procedures
HACCP: Prevent foodborne illness
Identify hazardous foods and procedures Develop procedures to reduce risk Monitor use of procedures Verify that food is safe to eat
1. Identify Hazards
Track each food Review menus Group foods Potentially hazardous food Evaluate Rank
2. Identify Critical Control Points
CCPs Hazard can be controlled Hazard can be prevented Loss of control Unacceptable health risk
3. Establish Critical Limits
CL Standards Observable Measurable Usually temperature and time pH Humidity Salt concentration Available chlorine
4. Establish monitoring procedures
Use CL
Monitor Potentially Hazardous Food
Identify deficiency outside CL
Train on how to monitor
5. Establish Corrective Action
CCP does not meet CL
Need for corrective action
Examples
6. Establish Verification
How often are corrective actions needed?
What tests can be done?
Use routine inspection from public health.
7. Establish Record Keeping
System to document HACCP process and monitor results Records help continue to improve procedures and HACCP
Seven Principles of HACCP
1. Identify hazards 2. Identify Critical Control Points (CCP) 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record keeping procedures
Questions
?
Thank You!
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