Jefferson County Health Department

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Jefferson County Health Department

• Food Training

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Definitions

• Critical Item-a violation of the food code that
  is more likely than other violations to
  contribute to foodborne illness
• Easily Cleanable-a surface that is smooth and
  allows for effective removal of dirt by normal
  cleaning methods
• Foodborne Disease Outbreak-the occurrence of two
  or more cases of a similar illness resulting from
  the ingestion of a common food

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Definitions

• Grade A Standards-the requirements of the U.S.
  Public Health Service/FDA Grade A Pasteurized
  Milk Ordinance with which certain fluid and dry
  milk and milk products comply
• Hazard-a biological, chemical, or physical
  property that may cause an unacceptable consumer
  health risk
• Molluscan Shellfish-any edible species of fresh
  or frozen oyster, clams, mussels, and scallops or
  edible portions thereof, except when the scallop
  product consists only of the shucked adductor
  muscle

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Definitions

• Permit-the document issued by the regulatory
  authority that authorizes a person to operate a
  food establishment
• Poisonous or toxic materials-substances that are
  not intended for ingestion
• Single-serve articles-tableware, carry-out
  utensils, and other items that are designed and
  constructed for one time, one person use after
  which they are intended for discard

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Food Safety

• Food safety involves safeguarding food from
  anything that could harm the health of consumers.
  High standards enable everyone to enjoy their
  food without illness, injury or other problems,
  but poor standards can lead to all kinds of harm
  and even death.
• As food safety is so important to everyone, the
  people who work with food have legal, ethical and
  economic responsibilities for keeping food safe
  to eat.

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Food Safety

• More and more people are eating away from home
  each year, some due to convenience or recreation
  and others due to necessity
• Whether dining in a fast food restaurant, a
  school foodservice, a hospital cafeteria, or a
  fine dining restaurant, people expect safe food
  and a clean environment
• Providing safe food requires careful attention by
  both management and employees since foodservice
  operations are characterized by high staff
  turnover rates

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Foodborne Illness

• Foodborne illness costs lives and money. Millions
  of people become sick each year and thousands die
  after eating contaminated or mishandled foods.
  Children, the elderly and people with weakened
  immune systems are especially vulnerable to
  foodborne illness.
• The cost of foodborne illness in 1993 from 7
  disease-causing organisms has been estimated at
  between 5 and 9 billion dollars.

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Foodborne Illness

• The Centers for Disease Control and Prevention
  collects data about foodborne illness outbreaks
  from state and local health departments.
• According to recent data, about 70 of all
  foodborne illness outbreaks occur in foodservice
  operations compared with about 20 traced to
  homes
• Most of the outbreaks are caused by food handling
  errors. Careful food handling and sanitation
  practices can control the factors that can lead
  to foodborne illnesses

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Foodborne Illness
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Foodborne Illness
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What Makes Food Unsafe

• Hazards can be introduced into foodservice
  operations in numerous ways by employees, food,
  equipment, cleaning supplies and customers
• The hazards may be biological (bacteria and
  germs), chemical (cleaning agents, etc.), or
  physical (glass, metal, hair, fingernails).
• Biological agents are considered the greatest
  risk to the food industry.

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Unsafe Food

• Temperature and Time are the two most
  controllable factors for preventing foodborne
  illness
• The temperature range between 41F and 135F is
  considered the danger zone, because these
  temperatures are very favorable to bacterial
  growth.
• Within this range, bacteria grow most rapidly,
  some germs can double in number in 10 to 30
  minutes in this temperature range

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Unsafe Food

• Certain foods and foodservice procedures are more
  hazardous than others. For example, roast beef,
  turkey, ham and Chinese foods have been linked
  with more outbreaks of foodborne illness than
  pizza, barbecued meat or egg salad, yet all of
  these foods are considered potentially hazardous.

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Unsafe Food

• Outbreaks usually involve one or more of the
  following factors
• Improper cooling
• Advance preparation of food of more then 12 hours
• Sick employees with poor hygiene
• Failure to reheat food to proper temperatures
• Improper hot holding

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Unsafe Food

• 6. Foods from unsafe sources
• 7. Cross-contamination of cooked food by raw food
• 8. Improperly cleaned and sanitized equipment
• 9. Employees who mishandle food
• 10. Improper use of leftovers
• 11. Failure to heat or cook food thoroughly

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Purchasing

• Meats should be inspected by the USDA or other
  agency with animal health jurisdiction. The
  packaging should carry a federal or state
  inspection stamp
• Eggs should have a USDA grade frozen and dried
  eggs should be pasteurized
• Shellfish should be purchased from suppliers that
  appear on public health service Food and Drug
  Administration lists of Certified Shellfish
  Shippers

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Receiving

• All foods should be in excellent condition when
  they arrive
• Check frozen foods for signs of thawing and
  refreezing, such a blood on meat boxes, fluid
  leakage, frozen liquids at the bottom of the food
  carton or large ice crystals in or on the
  product. Refuse shipment that show signs of
  thawing
• Reject canned goods that are dented, bulging or
  rusty. Never taste the food in the damaged can
• Make sure packages are dry and the seals are
  intact
• Refrigerate potentially hazardous foods
  immediately

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Storage

• Foods should be protected from time and
  temperature abuse by purchasing according to the
  storage space available
• Keep food in rooms designated for storage not
  in restrooms or hallways
• Do not store frozen, refrigerated or dry food
  directly on the floor or under overhead pipes.
  Place food on shelves or on mobile equipment at
  least six inches off the floor.

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Storage

• Monitor expiration dates and rotate stock. Use
  the FIFO system First In, First Out
• Freezer Storage
• Maintain freezers at 0F or lower
• Monitor and record temperatures daily
• Defrost units regularly
• Do not refreeze thawed foods unless they have
  been thoroughly cooked

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Storage

• Refrigerator Storage
• Maintain refrigerators at 41F or lower
• Place thermometers in the warmest and coldest
  areas of refrigerators record temperature daily
• Do not store raw uncooked meats above prepared
  foods when thawing meats in the refrigerator
• Label and date all food discard unused food
  after one week

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Dry Storage

• Keep canned and dry goods dry
• Label and date all dry goods
• Measure and record temperature daily
• Keep all goods in clean containers
• Do not take food from the original container and
  store in zinc-coated containers, or
• enamelware

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Safe Food Production and Service

• After monitoring receiving and storage for
  safety, it is essential to avoid
  cross-contamination and temperature/time abuse
  during preparation, cooking, serving and cooling.
  Calibrated thermometers should be used to monitor
  temperatures. The following guidelines illustrate
  safe food handling at each stage

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Food Handling

• PREPARATION
• Wash hands before beginning a task and after
  every interruption that could contaminate hands.
  Proper hand washing techniques include warm water
  and soap for 20 seconds.
• If gloves are worn, wash hands before putting
  gloves on and change gloves whenever changing
  task that could cause contamination
• Avoid cross-contamination. This occurs when germs
  from one food is transferred to another food.
  This can be done by human hands, contaminated
  food preparation surfaces, or by contaminated
  utensils
• Use clean utensils and cutting boards when
  preparing food. Clean cutting boards with hot
  soapy water, followed by hot water rinse and then
  sanitizing

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Food Handling

• CLEANING
• Wash all fresh fruits and vegetables with clear
  running water in a designated produce sink that
  has been cleaned and sanitized. Use a brush as
  necessary. Detergents are not suggested because
  they may leave a residue
• Disassemble, clean and sanitize meat slicers on a
  timely basis after each use
• Wash, rinse and sanitize can openers daily. Wash
  and rinse tops of cans before opening

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Food Handling

• THAWING
• Thaw foods in a refrigerator unit under cool
  running water at a temperature of 70F or colder
  or in a microwave
• If thawing food in running water, water must be
  running constantly and changed frequently
• Thaw ready-to-eat foods above raw meat always
  put raw meats on the bottom shelf of the
  refrigerator unit
• Cook microwave-thawed food immediately

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Food Handling

• COOKING

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Food Handling

• COOKING
• Use a clean sanitized thermometer to measure the
  temperature by placing the thermometer into the
  thickest part of the food. In sauces and stews
  insert the thermometer at least two inches into
  the food
• Calibrate thermometers regularly
• Do not interrupt cooking times by partially
  cooking foods
• Stir and rotate food during cooking and allow to
  stand two minutes after cooking for even
  distribution of heat

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Hot Holding Food

• Maintain hot foods at 135F or above
• Measure temperatures every two hours and stir
  food frequently
• Do not put previously held food on top of freshly
  prepared food
• In a self-serve buffet provide spoons or tongs so
  human hands do not touch food
• Provide clean plates for every trip to the buffet
• Potentially hazardous foods that have been
  removed from the temperature control for more
  than two hours should be discarded

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Cold Holding Food

• Maintain cold food at 41F or below
• Measure and record the temperature every two
  hours and stir food frequently
• Hold cold foods in serving containers on ice the
  food should not be in contact with the ice
• Handle plates by the edges, glasses by the base
  of the glass or by the handle of the cup
• Touch utensils by the handles
• Potentially hazardous foods that have been
  removed from the temperature control for more
  than two hours should be discarded

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Single-Serve Items

• Disposable single-serve items should be stored in
  their original storage containers at least six
  inches off the floor, away from pesticides,
  detergents and cleaning chemicals
• Only the amount needed should be removed from the
  container
• Stack disposable plates, bowls and cups up-side
  down so customers do not touch the eating
  surfaces
• Store utensils with the handles pointing out
• Never re-use single-service items even if they
  appear clean

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Cooling Food

• Cool foods from 135F to 70F within 2 hours and
  from 70F to 41F within 4 hours
• Divide food into smaller batches in shallow pans
  to cool quickly
• Set the pans on the top shelf of the cooler
• Use an ice bath to speed cooling. Place the
  container with food in a container filled with
  ice water to cool quickly
• Stir food frequently when cooling to promote even
  cooling

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Reheating Food

• Reheat previously-prepared foods to at least
  165F for a minimum of 15 seconds within 2 hours
• Food reheated in a microwave should reach 190F
  and be allowed to stand 2 minutes to allow for
  even heat distribution
• Reheat leftover food only one time
• Do not reheat foods in hot holding equipment such
  as steam tables

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Employee Hygiene

• Wash hands frequently using the proper hand
  washing techniques
• Wear a hair restraint
• Wear clean clothing/uniform and/or apron
• Avoid wearing jewelry, which can harbor bacteria
  and cause a physical hazard if parts fall into
  food.
• Jewelry can also pose a personal safety hazard if
  it gets caught in the equipment
• Keep fingernails clean and trimmed

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Employee Hygiene

• Wear a bandage and gloves if you have open cuts
  or sores.
• Do not chew gum while on duty
• Do not smoke cigarettes while performing any
  aspect of food preparation
• Avoid unguarded coughing and sneezing cough or
  sneeze into your sleeve
• Wash hands after coughing or sneezing

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Hand Washing Techniques

• Use water as hot as can be tolerated
• Moisten hands and add soap, lather to elbows if
  possible
• Scrub thoroughly
• Wash all surfaces, including backs of hands,
  wrists, between fingers and under fingernails
• Rub hands together for at least 20 seconds
• Rinse hands thoroughly under running water
• Turn the water off with a paper towel, not with
  clean hands
• Dry hands thoroughly with a paper towel or hot
  air dryer
• Dont touch anything that will re-contaminate
  your hands
• Use a paper towel or apron to open the restroom
  door when leaving

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When to Wash Hands

• Before starting work
• Before food preparation
• During food preparation as often as necessary to
  prevent cross-contamination
• When changing gloves
• When changing tasks
• Wash hands between handling raw foods and cooked
  foods

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When to Wash Hands

• Wash hands after
• Coughing, sneezing, using a tissue
• Touching bare human skin
• Eating, drinking or smoking
• Handling raw foods
• Handling garbage, sweeping or cleaning a table
  between customers
• Using cleaners and other chemicals
• Using the restroom
• Handling soiled equipment or utensils

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Cleaning Equipment

• Surfaces and equipment may look clean, yet
  bacteria may be present in large numbers
• Cleaning-is the physical removal of food and soil
  from surfaces
• Sanitizing-takes cleaning a step further by
  reducing the number of bacteria present
• All food contact surfaces must be sanitized

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Cleaning Equipment

• Sanitizing agents differ in the amount of contact
  time required and their concentration and
  temperature requirements
• When using a combination product, such as
  detergent-sanitizers, cleaning and sanitizing
  must be done in two separate steps
• First use the detergent-sanitizer to clean, then
  prepare another solution of the same agent to
  sanitize.

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Cleaning Equipment

• Sanitizing may be done manually or with equipment
  such as dishwashing machines using heat or
  chemicals.
• When heat sanitizing, using a higher temperature
  generally shortens the time required to kill
  bacteria
• A cleaning schedule should be in place for
  cleaning, with records kept of when cleaning was
  completed

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Manual Cleaning

• Scrape or remove large particles of food
• Wash with an appropriate detergent/water solution
  at 110F
• Rinse in clean hot water
• Sanitize in hot water of at least 171F for at
  least 30 seconds or use appropriate chemical
  sanitizing solutions according to the
  manufacturers directions
• Air-dry
• NDSU Food Safety Basics, 2007