FOOD SAFETY AND SANITATION

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FOOD SAFETY AND SANITATION

• PRESENTED BY
• NOAH MATHAY
• EXECUTIVE CHEF AND CULINARY INSTRUCTOR
• THE FOOD BANK OF DELAWARE

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• FOOD
• PERSONAL HYGIENE
• FACILITY

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• IN GENERAL, TODAYS FOODSERVICE INDUSTRY DOES A
  GOOD JOB OF SERVING SAFE FOOD, BUT THERE IS ROOM
  FOR BECOMING BETTER. OUR INDUSTRY ALWAYS FACES
  THE THREAT THAT THE FOOD IT SERVES MAY ENDANGER
  EMPLOYEES OR CUSTOMERS

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REGULATION

• YOU MUST COMPLY WITH CITY, COUNTY, AND STATE
  SANITATION LAWS TO STAY IN OPERATION. THE HEALTH
  DEPARTMENT OVERSEEING YOUR FACILITY USUALLY HAS
  THE POWER TO LEVY FINES OR CLOSE ANY OPERATION
  THAT SERVES UNSAFE FOOD OR HAS NUMEROUS,
  DOCUMENTED CODE VIOLATIONS. THEREFORE, IT IS IN
  EVERYONES BEST INTEREST TO WORK WITH YOUR LOCAL
  SANITARIANS.

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THE CHALLENGE TO FOOD SAFETY
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SAFETY CHALLENGES

• TIME AND MONEY
• LANGUAGE AND CULTURE
• LITERACY AND EDUCATION
• PATHOGENS
• UNAPPROVED SUPPLIERS
• HIGH-RISK CUSTOMERS
• STAFF TURNOVER

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FOOD
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FOODBOURNE ILLNESS

• A FOODBOURNE ILLNESS IS A DISEASE TRANSMITTED TO
  PEOPLE BY FOOD
• A FOODBOURNE ILLNESS OUTBREAK IS WHEN TWO OR MORE
  PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME
  FOOD
• 76 MILLION CASES OF FOODBORNE ILLNESS ANNUALLY
  (REPORTED)
• 300,000 HOSPITALIZATIONS
• 5,000 DEATHS

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POTENTIAL HAZARDS TO FOOD SAFETY

• BIOLOGICAL- PATHOGENS ARE THE GREATEST THREAT TO
  FOOD SAFETY
• VIRUSES
• PARASITES
• FUNGI
• BACTERIA

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VIRUSESHEPATITIS A NOROVIRUS

• VIRUSES CAN SURVIVE COOLER AND FREEZER
  TEMPERATURES
• VIRUSES CANT GROW IN FOOD. BUT ONCE EATEN, THEY
  GROW INSIDE A PERSONS INTESTINES
• VIRUSES CAN CONTAMINATE BOTH FOOD AND WATER
• VIRUSES CAN BE TRANSFERRED FROM PERSON TO PERSON,
  FROM PEOPLE TO FOOD AND FROM PEOPLE TO FOOD
  CONTACT SURFACES

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PARASITESGIARDIA, ANISAKIS, CRYPTOSPORIDIUM

• PARASITES CANNOT GROW IN FOOD. THEY NEED TO BE IN
  THE MEAT OF ANOTHER ANIMAL TO SURVIVE
• EATING FOOD CONTAMINATED WITH PARASITES WILL
  CAUSE ILLNESS. MANY ANIMALS CAN BE HOSTS. COWS,
  CHICKENS, FISH, AND PIGS. PARASITES CAN ALSO BE
  FOUND IN THE FECES OF ANIMALS AND PEOPLE
• PARASITES CAN CONTAMINATE BOTH FOOD AND WATER

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FUNGIMOLD YEAST

• MOLDS SPOIL FOOD AND SOMETIMES CAUSE ILLNESS
• SOME MOLDS PRODUCE TOXINS
• MOLD GROWS UNDER ALMOST ANY CONDITION. BUT THEY
  GROW WELL IN ACIDIC FOOD WITH LITTLE MOISTURE.
  (JAMS, JELLIES, CURED MEATS, BACON, HAM, SALAMI)
• COOLER OR FREEZER TEMPERATURES MAY SLOW THE
  GROWTH OF MOLDS BUT THEY DONT KILL THEM
• THROW OUT ALL MOLDY FOOD, UNLESS THE MOLD IS A
  NATURAL PART OF THE PRODUCT(SOME CHEESES)

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BACTERIALISTERIA, E COLI, BOTULISM, SALMONELLA

• MOST BACTERIA ARE CONTROLLED BY KEEPING FOOD OUT
  OF THE TEMPERATURE DANGER ZONE
• IF CONDITIONS ARE RIGHT BACTERIA WILL GROW
  RAPIDLY
• SOME BACTERIA CAN CHANGE INTO SPORES TO KEEP FROM
  DYING WHEN THEY DONT HAVE ENOUGH FOOD. THEY CAN
  CHANGE BACK AND GROW AGAIN WHEN THEY HAVE BEEN
  TIME AND TEMPERATURE ABUSED
• SOME BACTERIA MAKE TOXINS IN FOOD AS THEY GROW
  AND DIE. PEOPLE WHO EAT THE TOXINS CAN BECOME
  SICK. COOKING MAY NOT DESTROY THESE TOXINS

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POTENTIAL HAZARDS TO FOOD SAFETY

• CHEMICAL- FOODSERVICE CHEMICALS CAN CONTAMINATE
  FOOD IF THEY ARE USED INCORRECTLY
• CLEANERS AND SANITIZERS
• POLISHES
• TOXIC METALS

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POTENTIAL HAZARDS TO FOOD SAFETY

• PHYSICAL- FOREIGN OBJECTS LIKE HAIR, DIRT,
  BANDAGES, STAPLES, OR BROKEN GLASS
• FISH BONES
• PLASTIC
• FINGERNAILS

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HOW FOOD BECOMES UNSAFE

• PURCHASING FOOD FROM UNSAFE SOURCES
• FAILING TO COOK FOOD ADEQUATELY
• HOLDING FOOD AT INCORRECT TEMPERATURES
• USING CONTAMINATED EQUIPMENT
• CROSS-CONTAMINATION
• PRACTICING POOR PERSONAL HYGIENE

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ENSURING SAFE FOOD PURCHASES

• PURCHASE FROM REPUTABLE SUPPLIER
• CHECK FOOD TEMPERATURES WHEN RECEIVING PRODUCT
• COLD FOOD- 41F OR LOWER
• HOT FOOD- 135F OR HIGHER
• FROZEN- FOODS MUST BE FROZEN

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TIME AND TEMPERATURE CONTROL

• TEMPERATURE DANGER ZONE 41F-135F
• COLD FOOD 41F OR BELOW
• COOK FOOD TO PROPER INTERNAL TEMPERATURE
• HOLD HOT FOOD ABOVE 135F
• COOL FOOD TO 70F IN 2 HOURS AND TO 41F IN 4 MORE
  HOURS
• REHEAT TO 165F IN LESS THAN 2 HOURS

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SAFE SOURCES OF FOODDO NOT ACCEPT/DISCARD THE
FOLLOWING!!!!

• FOOD FROM SOMEONES TABLE
• SWOLLEN, LEAKY, RUSTY OR SEVERELY DENTED FOOD
  CONTAINERS
• UNPASTEURIZED DAIRY PRODUCTS
• HOME CANNED FOOD OF ANY KIND
• JARS WITH A LOOSE CAP OR BULGING SAFETY SEAL
  MISSING SAFETY SEAL, CRACKED OR CHIPPED JAR,
  UNUSUAL PRODUCT SEPERATION OR DISCOLORATION
• POTENTIALLY HAZARDOUS FOODS THAT WERE NOT STORED
  PROPERLY (BELOW 40F OR ABOVE 140F)

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FOOD DATES

• SELL BY THIS ONLY REFERS TO THE PURCHASE DATE,
  IF KEPT AT PROPER STORAGE TEMPERATURES, IT SHOULD
  BE SAFE TO EAT FOR A REASONABLE LENGTH OF TIME
• BEST IF USED BY THIS IS FOR QUALITY OR TASTE,
  NOT A SAFETY DATE
• USE BY THIS IS THE LAST RECOMMENDED DATE FOR
  USE. IT IS BASED ON PROPER HANDLING AND STORAGE
  UP UNTIL THAT DATE
• SAFETY AFTER DATE EXPIRES COOKING AND/OR
  FREEZING AN ITEM BY THE USE BY DATE CAN EXTEND
  THE EXPIRATION DATE EXPIRATION DATE SIGNIFICANTLY

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FOOD STORAGE

• ALWAYS PLACE COOKED (RTE) FOODS ABOVE RAW PRODUCT
• READY TO EAT FOOD
• FISH
• BEEF, PORK, VEAL, OR LAMB
• ANY GROUND MEATS
• ANY STUFFED MEATS AND POULTRY

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FOOD STORAGE

• PREPARED (READY-TO-EAT) POTENTIALLY HAZARDOUS
  FOODS MUST BE DATED AND USED WITHIN 7 DAYS OF
  PREPARATION AND OPENING.
• WHEN IN DOUBT, THROW IT OUT!!!!!

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SANITATION
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CLEANING AND SANITIZING

• CLEANING IS THE PHYSICAL REMOVAL OF DEBRIS FROM A
  WORK SURFACE
• SANITIZING IS THE REMOVAL OF HARMFUL
  MICROORGANISMS, THROUGH THE USE OF HOT WATER OR
  CHEMICALS

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• AREAS THAT COME IN CONTACT WITH FOOD MUST BE
  CLEANED AND SANITIZED

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CLEANING AND SANITIZING

• ALL FOOD CONTACT SURFACES MUST BE WASHED, RINSED,
  AND SANITIZED
• AFTER EACH USE
• WHEN YOU BEGIN WORKING WITH ANOTHER TYPE OF FOOD
• ANY TIME YOU ARE INTERRUPTED DURING A TASK AND
  THE TOOLS OR ITEMS YOU ARE WORKING WITH MAY HAVE
  BEEN CONTAMINATED
• AFTER 4 HOUR INTERVALS IF THE ITEMS ARE IN
  CONSTANT USE

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• KEEP CLOTHS USED FOR WIPING SURFACES THAT HAVE
  COME IN CONTACT WITH RAW MEAT, FISH ,OR POULTRY
  SEPARATE FROM OTHER CLEANING CLOTHS
• AIR-DRY ALL PARTS, THEN REASSEMBLE ACCORDING TO
  DIRECTIONS. TIGHTEN ALL PARTS AND GAURDS. TEST
  EQUIPMENT, THEN TURN OFF
• RESANITIZE FOOD-CONTACT SURFACES HANDLED WHEN
  PUTTING UNIT BACK TOGETHER BY WIPING WITH A CLOTH
  THAT HAS BEEN SUBMERGED IN SANITIZING SOLUTION

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TOOLS FOR CLEANING

• CLEANING IS MUCH EASIER WHEN YOU HAVE THE RIGHT
  CLEANING TOOLS. HOWEVER EVEN CLEANING TOOLS CAN
  CONTAMINATE SURFACES IF NOT HANDLED CAREFULLY

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PROPER HANDWASHING

• YOU MUST TRAIN YOUR EMPLOYEES TO WASH THEIR HANDS
  PROPERLY AND MAKE SURE THEY HAVE PROPER
  HANDWASHING STATIONS AND SUPPLIES
• PROPER HANDWASHING IS THE EASIEST WAY TO PREVENT
  FOODBORNE ILLNESS

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5 STEPS FOR PROPER HAND WASHING

• 1. USE WARM WATER (110 F) TO MOISTEN HANDS
• 2. APPLY SOAP
• 3. RUB HANDS TOGETHER FOR 2O SECONDS
• 4. RINSE THOROUGHLY
• 5. DRY, WITH SINGLE USE TOWEL

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WHEN DO WE WASH HANDS???
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• ALWAYS WASH AFTER USING RESTROOM
• HANDLING RAW FOOD
• TOUCHING YOUR HAIR, FACE, OR BODY
• SNEEZING OR COUGHING
• SMOKING, CHEWING TOBACCO OR GUM
• EATING OR DRINKING
• CLEANING
• TAKING OUT THE TRASH
• TOUCHING ANYTHING THAT COULD CONTAMINATE HANDS

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PERSONAL HYGIENE

• PERSONAL HYGIENE MAY BE A SENSITIVE SUBJECT, BUT
  IT IS VITAL TO FOOD SAFETY. ILLNESS CAN BE
  SPREAD BY ALMOST EVERY PART OF THE BODY.
• EMPLOYEES SHOULD
• WASH THEIR HAIR AND BATHE DAILY
• WEAR CLEAN CLOTHING ON THE JOB. WORK CLOTHES
  SHOULD BE WORN ONLY ON THE JOB AND NOT FOR
  PERSONAL USE
• WEAR COMFORTABLE CLOSED TOED SHOES
• WEAR HAIR RESTRAINTS
• NEVER WEAR JEWELRY, RINGS, NECKLACES, BRACELETS
  SHOULD NOT BE WORN WHILE PREPARING FOOD

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POLICIES FOR REPORTING HEALTH ISSUES

• YOU MUST ENCOURAGE YOUR FOODHANDLERS TO REPORT
  ANY HEALTH PROBLEMS BEFORE THEY COME TO WORK
• THEY SHOULD ALSO LET YOU KNOW RIGHT AWAY IF THEY
  GET SICK WHILE WORKING

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SEND THEM HOME!!!

• FEVER
• DIARRHEA
• UPSET STOMACH, NAUSEA, OR VOMITING
• SORE THROAT OR SINUS INFECTION
• COUGHING OR SNEEZING
• DIZZINESS

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SET A GOOD EXAMPLE

• FOLLOW YOUR OPERATIONS PROCEDURES FOR GOOD
  PERSONAL HYGIENE. SET A GOOD EXAMPLE FOR
  EMPLOYEES TO FOLLOW. TREAT ALL YOUR EMPLOYEES THE
  SAME. MAKE SURE EVERYONE STICKS TO THE RULES!!

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FACILITY
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MAINTAINING THE FACILITY

• POOR MAINTENANCE CAN CAUSE FOOD SAFETY PROBLEMS
  IN YOUR OPERATION
• CLEAN THE FACILITY ON A REGULAR BASIS
• ENSURE THAT ALL BUILDING SYSTEMS WORK AND ARE
  CHECKED REGULARLY
• MAKE SURE BUILDING IS SOUND. THERE SHOULD BE NO
  LEAKS, HOLES, OR CRACKS IN THE FLOOR, FOUNDATION,
  CEILINGS, OR WINDOWS
• CONTROL PESTS
• MAINTAIN THE OUTSIDE OF THE BUILDING AND PROPERTY
• USE A CERTIFIED PCO

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PEST MANAGEMENT

• PESTS, SUCH AS INSECTS AND RODENTS, ARE SERIOUS
  HAZARDS TO FOODSERVICE OPERATIONS. PESTS DAMAGE
  FOOD, SUPPLIES, AND FACILITIES, BUT THEIR
  GREATEST THREAT IS THAT THEY SPREAD DISEASES,
  INCLUDING FOODBORNE ILLNESSES

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SIGNS OF PESTS

• ROACHES
• ROACHES MAY LIVE AND BREED ALMOST ANYWHERE DARK,
  WARM, MOIST AND HARD TO CLEAN

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SIGNS OF PESTS

• ROACHES
• STRONG OILY ODOR
• FECES, WHICH LOOKS LIKE LARGE GRAINS OF PEPPER
• EGG CASES WHICH MAY BE BROWN, DARK BROWN, DARK
  RED OR BLACK CAPSULE SHAPED AND ½ INCH LONG

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SIGNS OF PESTS

• RODENTS
• RODENTS EAT AND RUIN FOOD AND DAMAGE PROPERTY.
  THEY CAN SPREAD DISEASE THROUGH THEIR WASTE AND
  BY TOUCHING FOOD OR FOOD-CONTACT SURFACES

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SIGNS OF PESTS

• RODENTS
• FRESH DROPPINGS ARE SHINY AND BLACK, OLDER
  DROPPINGS ARE GREY
• RATS GNAW TO REACH FOOD AND TO KEEP THEIR TEETH
  WORN DOWN. RATS CAN EAT THROUGH PIPES AND
  HARDENED CONCRETE AS WELL AS SACKS, WOOD, AND
  CARDBOARD

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QUIZ

• 1.HOW MANY PEOPLE DOES IT TAKE TO BE CONSIDERED A
  FOODBORNE ILLNESS?
• 2. NAME 2 CHALLENGES TO FOOD SAFETY?
• 3. NAME 3 TYPES OF HAZZARDS TO FOOD SAFETY
• 4. WHAT TEMPERATURES SHOULD HOT AND COLD FOOD BE
  KEPT?
• 5. WOULD A RUSTY, DENTED CAN BE CONSIDERED SAFE?
• 6. WOULD RAW CHICKEN BE PLACED ON THE TOP SHELF
  IN YOUR REFRIDGERATOR?

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QUIZ

• 7. FINISH THIS PHRASE, WHEN IN DOUBT,-------------
  ----------
• 8. ARE CLEANING AND SANITIZING THE SAME THING?
• 9.WHAT IS THE EASIEST WAY TO PREVENT FOODBORNE
  ILLNESS?
• 10. WHEN SHOULD YOU WASH YOUR HANDS?
• WAS THIS PRESENTATION INFORMATIVE?

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