Food Safety For Food Coops

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Food Safety For Food Co-ops

• Cindy Brison, MS, RD
• UNL Extension in Douglas and Sarpy Counties

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Reviewed By

• George Hanssen, Food Division Administrator for
  The Nebraska Department of Agriculture
• Jere Ferrazzo, Supervisor of the Food and Drink
  Section for the Douglas County Department of
  Health
• Nancy Urbanec, Extension Associate, UNL Extension
  in Douglas and Sarpy Counties

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Food Borne Illness

• A disease transmitted to people by food
• Caused by microorganisms
• Foods that allow microorganisms to grow are
  called
• POTENTIALLY HAZARDOUS

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Potentially Hazardous

• "Potentially hazardous food" means a food that is
  natural or synthetic and that requires
  temperature control because it is in a form
  capable of supporting
• The rapid and progressive growth of infectious or
  toxigenic microorganisms

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"Potentially Hazardous Food"

• Includes an animal food (a food of animal origin)
  that is raw or heat-treated a food of plant
  origin that is heat-treated or consists of raw
  seed sprouts cut melons and garlic-in-oil
  mixtures that are not modified in a way that
  results in mixtures that do not support growth

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Foods That Cause Food Borne Illness

• Meat, poultry, pork ,fish, tofu, dairy products
  and eggs
• Things that are re-hydrated
• Beans, rice, oatmeal
• Anything grown in the ground or on the ground
• Potatoes, beets, carrots, onions, lettuce,
  garlic, celery, mushrooms, melons, tomatoes,
  herbs, sprouts

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Statistics

• Tomatoes and melons have caused more incidences
  of salmonella in the last two years than eggs
  and poultry

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Almonds and Salmonella

• All almonds are now pasteurized (September
  2007)even those labeled rawwith gas, heat,
  steam or chemicals
• Also blanching and oil roasting
• Only 5 of all almonds in the US are consumed raw
• California produces 100 of the USs almonds and
  80 of the worlds almonds

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USDA Nutritional Database

• How do roasted almonds compare nutritionally with
  natural almonds? What about blanched vs. natural
  almonds? To learn more about a specific almond
  form, visit the USDA Nutrient Database and search
  under the term "almond." You can choose the form
  you are interested in at http//www.nal.usda.gov/f
  nic/foodcomp/search/.

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Fermented Foods

• Bacteria can still grow in acidic environments if
  handled inappropriately
• Exampleimproperly canned pickles

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GarlicHandle With Care

• Garlic and oil mixtures may grow botulism
  bacteria
• When making garlic in oil mixtures
• Make a small amount
• Keep it in the refrigerator when not in use
• Discard after one week

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Ways Foods Become Unsafe

• Cross-contamination
• Time-temperature abuse
• Poor personal hygiene
• Improper cleaning and sanitizing

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Cross-contamination

• Letting raw foods drip on ready to eat foods
• Touching ready to eat foods with your hands
• Accidentally storing chemicals near food items

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Time-Temperature Abuse

• Danger zone---41-135
• Four hours
• Bacteria doubles every twenty minutes
• Grows the best at room temperatures
• Continues to grow in the refrigerator and freezer

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Eggs and Safe Handling

• Hard boiled eggs are still potentially hazardous
  and must be stored at 41 or lower
• Eggs are porous, and should not be washed, as
  chemicals can be absorbed

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Eggs

• To warm up eggs for a recipe
• Run under warm water for a few minutes to bring
  it to room temperature
• Do not let it sit out on the counter

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Poor Personal Hygiene

• Dirty uniforms
• Poor hand washing
• Smoking and eating around food
• Not taking off aprons before using the bathroom
• Not keeping hair covered

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Improper Cleaning and Sanitizing

• Not using the correct chemicals
• Not mixing the chemicals correctly
• Not washing, rinsing and air drying food contact
  surfaces between use

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Who Is More Likely to Get Sick

• Anyone eating raw or undercooked foods
• Anyone with reduced immunities
• Small children
• The elderly
• Anyone sickcolds, on medications, cancer
• Pregnant women
• Alcoholics, anorexics, transplant patients

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How to Prevent Food Borne Illness
Http//www.Fightbac.org
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Personal Hygiene

• Clean Clothes
• Shower daily
• Short nails
• No polish
• Band-aids and gloves for cuts
• Minimal jewelry

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• Dont work when you are ill
• Do not eat, drink or smoke while handling food
• Wear gloves when handling ready to eat foods
• Use non-latex gloves to prevent allergic
  reactions
• This does not replace hand washing

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Hand Washing

• Hot water (at least 100 F)
• Soap (not bar soap)
• Friction for at least 20 seconds
• Rinse
• Dry with disposable towels
• Turn off water and open bathroom door with towel
• Dispose of towel

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When to Wash Your Hands

• Before preparing or eating food
• After going to the bathroom
• After changing diapers or cleaning up a child who
  has gone to the bathroom
• Before and after tending to someone who is sick
• After blowing your nose, coughing, or sneezing
• After handling an animal or animal waste
• After handling garbage
• Before and after treating a cut or wound

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Sanitizing Gels

• Use after hand washing
• Recommended for use if soap and water is not
  present
• Over use of antibacterial gels may cause
  anti-biotic resistance

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Food Service Regulations

• When dealing with foodhand washing with soap and
  water is the best for killing certain types of
  bacteria

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Lotion

• Lotion is not recommended after hand washing in
  food service
• Can leave a moist environment for bacterial growth

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Transportation and Delivery
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Temperature Danger Zone

• 41 to 135
• Bacteria grows best at room temperature
• Keep potentially hazardous foods hot or cold
• 4 hours is the limit

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Delivery Vehicle

• Refrigeration is the best
• Using coolers with ice and gel packs
• Dry ice for frozen items
• Vehicle must be clean and sanitary
• Items that the food is stored in must be cleaned
  and sanitized
• Coolers
• Crates
• Containers

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• Food delivery person must practice good hand
  washing practices
• Delivery vehicle cleaned out frequently
• Dollies and other transportation items must be
  cleaned also
• No cross contamination of perishable versus fresh

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Sanitizing Delivery Equipment

• Coolers should be washed, rinsed, and sanitized
  between each use
• Use a solution of 1 tablespoon of unscented
  bleach to 1 gallon of water in a spray bottle
• Allow it to sit for two minutes before wiping
  with a disposable towel
• Solution needs to be checked with test strips
• Possibly re-mix every four hours while in
  constant use

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Peroxide and Vinegar

• Cannot be used as a food service sanitizer
• Cannot be tested for strength
• Does not have a test strip
• Per the Nebraska Department of Health
• Produces another type of acid if mixed that is
  not totally safe

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Delivery Trucks

• Should be kept between 50-70 if all perishable
  foods are kept in coolers/freezers
• If the truck is refrigeratedthen below 41

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Transportation

• Items that are frozen must stay at 0 or lower
• Items that are cold must stay at 41 or lower
• Fresh fruits and vegetables must be handled
  appropriately, as should dry goods

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Delivery Equipment

• Must be able to hold the appropriate temperature
  for the entire length of trip
• Ice, dry ice, gel packs, and freezer packs are
  all appropriate
• Sanitize reusable frozen items between uses
• Best practicekeep a thermometer in the cooler
• More ice when temperatures are warmer

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Delivering Produce

• Items like squash, onions, potatoes and garlic
  are considered shelf stable until cut or cooked,
  and can be delivered in non-refrigerated
  containers
• Sliced melons and tomatoes must be kept at 41 or
  lower

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Receiving
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Receiving

• All frozen items should be received frozen at 0
• All cold items should be received at 41 or lower
• Eggs and shellfish can be received at 45

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Receiving and Storing

• Items should be unpacked and stored as soon as
  possible
• Time in the temperature danger zone is cumulative
• Do not accept any foods that have been
  time-temperature abused

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Reject Food Items If

• The packaging is broken
• They leak
• Cans are swollen
• There are large ice crystals on the box
• There are signs of pests
• Dry goods are wet or damaged
• Food is expired

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Receiving Fresh Meat

• Beef, lamb, and pork
• Bright in color
• Cold or frozen
• Firm and springs back when touched
• No sour odors
• No off colors

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Receiving Fresh Meat

• Meat must be processed in a USDA or state
  approved facility and properly labeled for sale
  to the public

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Receiving Fresh Poultry

• Cold fresh poultry should be packed on crushed,
  self-draining ice
• Frozen
• No discolorations or dark wing tips
• Firm and springs back when touched
• Not sticky
• No unpleasant odor

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Receiving Fresh Fish

• Fresh on crushed, self-draining ice
• Frozen
• Bright red gills, shiny skin, bulging eyes
• Flesh springs back when you touch it
• Mild ocean or seaweed odornot fishy

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Receiving Fresh Shell Eggs

• Cold
• Clean, unbroken shells
• Not dirty, cracked, or smelly
• Clean farm fresh eggs with a clean cloth and
  fresh water
• Sometime a brush can be used to clean any
  adhering soils

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Receiving Dairy Products

• Cold or frozen
• Typical flavor
• Uniform color, texture, smell
• No mold, nothing expired

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Storage
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Storage

• Make sure that you have enough room to store all
  food items
• Do not overload refrigerators and freezers for
  good air circulation
• Refrigerators should maintain 41 or lower
• Freezers should maintain 0 or lower
• Check temperatures of delivered foods with a
  thermometer

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Storage

• Make sure storage areas are clean and
  sanitizedfrequentlybased on use
• Once a month deliveries will not mean the store
  room needs to be cleaned daily
  
  
  
• Everything must be stored at least 6 inches off
  of the floor
• Monitor for pests
• FIFO

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Cold Storage

• Store ready to eat on the top shelf of the
  refrigerator
• Steaks, chops, roasts and fish on the next shelf
• Ground meat on the next shelf
• Poultry and ground poultry on the bottom
• Based on cooking temperatures

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Cooking Temperatures

• All steaks, roasts and fish must be cooked to
  145
• Ground meat/fish cooked to 155
• Brined and injected meats cooked to 155
• Poultry and ground poultry cooked to 165
• Anything cooked in a microwave cooked to 165
• Leftovers cooked to 165

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Prepared Food Stored for 24 Hours

• Must be labeled and dated
• Must be covered
• Must be disposed of within 7 days

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Dry Storage and Ethylene Gas

• Ethylene gas is naturally produced by some fruits
  and vegetables
• Aides in the ripening process
• Keep produce intact and unwashed until ready to
  use it
• Never refrigerate potatoes, onions, winter squash
  or garlicand store separately

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Refrigerate These Gas Releasers

• ApplesApricotsCantaloupeFigsHoneydew

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Do Not Refrigerate These Gas Releasers

• AvocadosBananas, unripeNectarinesPeachesPears
  Plums Tomatoes

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Keep These Away From Gas Releasers

• Bananas, ripeBroccoliBrussels sproutsCabbage
  Carrots CauliflowerCucumbersEggplant

• Lettuce and other leafy greens ParsleyPeasPeppe
  rsSquash Sweet potatoesWatermelon 

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Jerky

• Jerky must be processed in a USDA inspected plant
  to be sold legally to the public (customers) in
  the United States

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Thermometer Use
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Thermometers

• Must be washed, rinsed and sanitized between uses
• Must be accurate to /- 2
• Can be used for either hot or cold foods
• No glass thermometers used in food service
• Must have thermometers in the coldest and warmest
  spots in the refrigerator/freezer

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Calibrating Thermometers

• Place thermometer in an ice slush past the dimple
• Wait for it to stop
• Adjust thermometer to 32 while leaving it in the
  water
• Calibrate thermometer after dropping it
• Never run through a dishwasher

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Using a Thermometer

• Always place it in the thickest part of a food
  item
• Must go past the dimple
• Measure thin foods sideways
• Measure packaged foods by placing the thermometer
  between packages

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Storing Shelf Stable Items

• Fresh Produce can be stored on a clean shelf or a
  bin
• Fruits, vegetables, trail mix, breads

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Dispensing of Food Items
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Dispensing of Foods

• Keep foods hot or cold until picked up
• Encourage individuals to use sanitized coolers
  with ice to keep foods out of the temperature
  danger zone

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• When bagging potentially hazardous foods, gloves
  should be used or tongs
• The state food code does not allow a handlers
  hands to touch ready to eat foods

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Cleaning and Sanitizing
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Definitions

• Cleaningremoving food and soil
• Usually done with soap and water
• Table tops, dishes, delivery vehicles, etc
• Can be food and non-food contact surfaces
• Sanitizing---reducing the amount of
  microorganisms to a safe level
• Usually involves a chemical
• Can be done with hot water (180 F)
• Involves a food contact surface

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Statistics

• The levels of bacteria are greater in your
  kitchen sink than in your toilet
• They are also higher on your cell phone and your
  steering wheel

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Buckets

• Cleaning and sanitizing pails must be kept
  separate
• Monitor the chemical in the sanitizing bucket
  often with the correct test strips
• Mix chemicals per their instructions

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When to Clean and Sanitize

• Food contact surfaces must be washed, rinsed, and
  sanitized
• Each time you use them
• When you are interrupted during preparation
• When you start working with a different type of
  food
• At least every four hours

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Factors Effecting Sanitizers

• Hardness of the water
• The water temperature
• The concentration of the chemical
• The time the chemical stays in contact with the
  food contact surface

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Chemical Safety

• Never mix two chemicals together
• Have copies of Material Safety Data Sheets (MSDS)
  available for all chemicals used
• Keep these in a conspicuous place that all are
  aware of

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How to Use a Three Compartment Sink

• Sanitize the entire sink area
• Scrape and rinse all items
• Wash in hot soapy water (110)
• Rinse in hot, clear water (110)
• Immerse in sanitizer for the correct amount of
  time
• Air dry all items

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Questions????????????????

• Call your local Health Department
• Call your local Extension Office
• Call Cindy Brison, MS, RD at the UNL Extension
  Office at 1-402-444-7804
• Email the UNL Extension Office in Douglas and
  Sarpy Counties
• cbrison1_at_unl.edu