Food Protection Training Manual

fo dP R O T E C T I O N

T R A I N I N G

M A N U A L

Introduction 1

Introduction to Food Safety 2

Receiving Foods 4

Storage of Food 8

Hazards to Our Health 11

Food Allergies 12

Microbiology of Foods 13

Common Foodborne Illnesses 18

Personal Hygiene 22

Food Preparation 24

Cooking, Hot Holding,Cooling & Reheating 25

Cleaning and Sanitizing 31

HACCP Food Protection System 35

Pest Control 38

Plumbing 48

Operating a Temporary Food

Service Establishment 51

Required Postings 53

Reduced Oxygen Packaging 55

Local Laws 56

NYC Health Code Extracts 58

Food Defense Strategies 60

Trans Fat 62

Workplace Safety and Health 66

Form 198E Food EstablishmentInspection Report 69

Quizzes 75

Numbers to Remember 79

Work Sheets 83

TABLE OF CONTENTS

C I T Y O F N E W Y O R K

DEPARTMENT OF HEALTH & MENTAL HYGIENE

R E V I S E D E D I T I O N , 2 0 1 3

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fo d P R O T E C T I O N T R A I N I N G M A N U A L

N E W Y O R K C I T Y D E P A R T M E N T O F H E A L T H & M E N T A L H Y G I E N E

If you have questions or com-ments regarding this manual,please call the Health Academy at(917) 492-6990. Other telephonenumbers and addresses are listedbelow.

If you wish to contact:

OATH HEALTH TRIBUNAL66 John Street, 11th FloorNY, NY 10038

% (212) 361-1000

BUREAU OF FOOD SAFETY &COMMUNITY SANITATION125 Worth Street, 9th & 10th FloorsBox CN-59A, NY, NY 10013Food Safety:

% (212) 676-1600Community Sanitation:

% (212) 676-1651

CITYWIDE LICENSING CENTER42 BroadwayNY, NY 10004

% (212) 487-4436

HEALTH ACADEMY 413 East 120 Street2nd FloorNY, NY 10035

% (917) 492-6990

INSPECTOR GENERAL80 Maiden LaneNY, NY 10005

% (212) 825-2141

RESTAURANT WORKERSAFETY AND HEALTH

% (212) 788-4290

REVISED EDITION 2013

Published by the New York City Department of Health and Mental HygieneDivision of Environmental Health125 Worth StreetNew York, NY 10013

The Health CodeThese are regulations that were

formulated to allow the Departmentto effectively protect the health of thepopulation. Among the rulesembodied in the Health Code isArticle 81 which regulates the oper-ations of food establishments forthe purpose of preventing publichealth hazards.

Environmental Health Division The Division of Environmental

Health is the Commission within theHealth Department that is concernedwith public health and works toeliminate the incidence of injury andillness caused by environmental factors.

There are several Offices andBureaus within this division. Oneof these is the Bureau of FoodSafety and Community Sanitationthat has the responsibility for con-ducting inspections of food serviceand food processing establishments.These inspections are performed byPublic Health Sanitarians.

Anti-corruption WarningAll Sanitarians have Department

of Health and Mental Hygienebadges and identification cardswhich they must display wheneverit is requested of them.

It is illegal to offer a Sanitarianany bribe, gratuity or reward forofficial misconduct; this is a crime

that can result in fines, and /orimprisonment, and the revocationof permits. Also, Sanitarians are notauthorized to conduct any monetarytransactions on behalf of theDepartment.

Inspector General

This is an office that exists withinthe Health Department with theresponsibility of investigating anyincidence of alleged corrupt activity.Investigations may be conducted asa result of complaints by employeesof the Department or members ofthe public.

Health Academy

The Health Academy is an officewithin the Division of EnvironmentalHealth. One of its responsibilities isto provide training and certificationcourses for individuals from the publicas mandated by the Health Code.The Food Protection Course is oneof the courses taught here. The FoodProtection Course is required by theHealth Code for supervisors of foodservice establishments and non-retailfood processing establishments. Theseindividuals must take the course andpass an examination before a certifi-cate is issued to them. A personholding such a certificate must be onthe premises and supervise all foodpreparation activities during all hoursof operation. Several supervisors with

this certification may be needed at anestablishment to have coverage dur-ing all shifts, vacations or illnesses.

The Food Protection Manual hasbeen designed to assist participantsof the course to better understandthe principles of safe food handling.It serves as a reference for food ser-vice operators and it includes thenecessary information to pass thefinal examination.

On-Line Food Protection CourseThe Food Protection Course in

English, Spanish and Chinese isnow also available on-line. Thiscourse is designed for individuals withbusy schedules to study at their con-venience. After the completion ofthe course, a final examination isscheduled at the Health Academy.Registration is done on-line. Thelink is: nyc.gov/foodprotectioncourse

Register for Health Academy

Classes On-LineYou may now register and pay

online for courses offered at theDepartment of Health and MentalHygienes Health Academy, includ-ing the Food Protection Course forrestaurants. This new service allowsyou to avoid going to the CitywideLicensing Center to register for acourse. You may also use the on-lineservice to pay for and request anappointment to replace your FoodProtection Certificate.

How does it work?Go to the registration web page,

nyc.gov/healthacademy, select acourse and date, pay the appropriatefee and receive confirmation.

You will be asked to provide somepersonal information before regis-tering. In most cases, you will beable to select from a list of coursedates. If you dont see a date that isconvenient, check back as newcourse dates are added frequently.

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INTRODUCTION

The New York City Department of Health and MentalHygiene has the jurisdiction to regulate all mattersaffecting health in the city and to perform all thosefunctions and operations that relate to the health of the people

of the city.

INTRODUCTION

The United States has one of thesafest food safety systems in the world,yet millions of Americans still getsick each year from eating contami-nated foods; hundreds of thousandsare hospitalized; and several thou-sand die. This means that there isstill tremendous room for improve-ment in food safety standards.

Most food-borne illnesses arecaused by improper handling offood. The statistics from the Centersfor Disease Control (CDC) showthat some of the most commoncauses of foodborne illness are:

Sick food worker

Poor personal Hygiene/Bare handcontact

Improper holding temperatures

Improper cooling

Inadequate cooking and reheating

Cross contamination

Use of food from unknown source

What is Food-Borne Illness?

Any illness that is caused by foodis called food-borne illness. A food-borne illness outbreak is defined asany incident involving two or morepersons becoming ill with similarsymptoms from the same source.Typically these illnesses are a directresult of contamination of food byharmful microorganisms, (commonlycalled germs) such as bacteria,

viruses, parasites, fungi etc. Injuryand illness caused by foreign objects,dangerous chemicals and/or allergensin food is also considered a food-borne illness.

Who is at Risk?We are all at risk of getting a food

borne illness; however, the effects aremore severe for certain categories ofindividuals: Children whose immune system

(human bodys defense systemagainst diseases) is not fully devel-oped yet.

Elderly individuals because theirimmune system is not robust any-more and has weakened due to oldage.

Pregnant women where the threatis both to the mother and the fetus.

Individuals with com-promised immune sys-tems e.g., Patients withAIDS, cancer or indi-viduals who are diabet-ics, etc.

People on medication(antibiotics, immunosup-pressant, etc.).

What is food?

Food is any edible sub-stance, ice, beverage, oringredient intended for useand used or sold forhuman consumption.

What are Potentially Hazardous

Foods (PHF)?

This expression refers to those foodsthat provide suitable conditions forrapid growth of microorganisms.These include foods that are high inprotein like raw or cooked animalproducts such as meats, poultry,fish, shellfish (mollusks as well ascrustaceans), milk and milk products(cheese, butter milk, heavy cream etc.,),plant protein such as tofu, andstarches such as cooked rice, cookedpasta, cooked beans and cookedvegetables like potatoes, cut melons,cut leafy greens, cut tomatoes ormixtures of cut tomatoes, as well asraw seed sprouts and garlic in oil.

Exceptions: Those foods that have alow water activity (.85 or less) or thosethat are highly acidic with a pH of4.6 or below. Air-cooled hard-boiledeggs with shells intact.

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INTRODUCTION TO FOOD SAFETY

QUICK REVIEW

1. All food service establishments must have a current and valid permit issued by the NYC Health Department.

TRUE FALSE

2. Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation.

Inspectors must be given access to all areas of establishment during an inspection. TRUE FALSE

3. Health Inspectors are authorized to collect permit fees and fines on behalf of the Department. TRUE FALSE

4. Health Inspectors must show their photo identification and badge to the person in charge of an establishment.

TRUE FALSE

5. According to the NYC Health Code, who is required to have a Food Protection Certificate? ________________________________.

Potentially Hazardous Foods

What is Ready-To- Eat Food?

Any food product that does notneed additional heat treatment orwashing is called ready-to-eat food. Extra care must be taken to ensurethe safety of these foods.

Where do we purchase foods?

All foods must be purchased fromapproved sources. These are manu-facturers and suppliers who complywith all the rules and regulations thatpertain to the production of theirproduct, including having the

How do we store potentially

hazardous foods?

All foods must be kept free fromadulteration, spoilage, filth orother contamination in order to besuitable for human consumption.Potentially hazardous foods are ofparticular concern because theyprovide the conditions suitable forthe growth of microorganisms.These foods must be kept either hot orcold to prevent microorganisms fromgrowing. Hot means 140F or aboveand cold means 41F or below. Thetemperature range between 41F and140F is known as the temperaturedanger zone. It is within this rangethat microorganisms are comfortableand will grow rapidly. At 41F andbelow, the temperature is coldenough to retard or slow down thegrowth of microorganisms, whileabove 140F most of the microor-ganisms which cause foodborne ill-ness begin to die.

Thermometers

The only safe way to determinethat potentially hazardous foods arekept out of the temperature dangerzone is by the use of thermometers.There are several different types ofthermometers. The bi-metallic stem isthe most popular type. It is fairlyinexpensive, easy to use, accurate to+ or 2F and easy to re-calibrate.

Also, it is available within the rangeof 0 to 220F making it ideal formeasuring the required tempera-tures in a food establishment.

Another thermometer in use isthe thermocouple which is very accu-rate but fairly expensive. Lastly, there isa thermometer called thermistor,which has a digital read out and iscommonly called "digital thermometer."

These thermometers are used byinserting the probe into the thickestpart or the geometric center of thefood item being measured. The stemthermometer must remain in the fooduntil the indicator stops moving beforethe reading is taken and must be re-calibrated periodically to assure accuracy.

Calibration

Thermometers must be calibratedto ensure their accuracy. For thermo-couple thermometers, follow theinstructions provided by the manu-facturer. For some thermistor ther-mometers, placing the thermometer

in 50/50 solution of ice and wateror boiling water, and hitting thereset button will automaticallycalibrate the thermometer. Bi-metallicstem thermometers may be calibratedby two methods:

Boiling-Point Method

Ice-Point method

Boiling-Point Method

Bring water to a boil.

Place the thermometer probe (stem)into the boiling water. Make surethat the thermometer probe doesnot touch the bottom or sides ofthe pan. Wait until the indicatorstops moving, then record thetemperature.

If the temperature is 212F, donothing, the thermometer is accurate.(This is the temperature of boilingwater at sea level.)

If the temperature is not 212F,rotate the hex-adjusting nut usinga wrench or other tool until theindicator is at 212F.

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Bi-metallicThermometer

Cold temperaturereading calibration

ThermocoupleThermometer

necessary permits to operate. The use offoods prepared at home or in an unli-censed establishment is prohibited.

The Temperature Danger Zone?

Most microorganisms that causefoodborne illness typically grow bestbetween temperatures of 41F and140F. This is commonly referred toas the temperature danger zone. Oneof the basic and simplest ways to keepfood safe is by keeping it out of thetemperature danger zone.

212

165

140

41

32

0

DANGERZONE

Temperature

Danger

Zone

Ice-Point Method

Fill a container with ice and water tomake a 50/50 ice water slush.

Stir the slush.

Place the thermometer probe sothat it is completely submerged inthe ice-water slush, taking carenot to touch the sides or the bot-tom. Wait until the indicator nee-dle stops moving, then record thetemperature.

If the temperature is 32F, donothing, the thermometer isaccurate. (A 50/50 ice water slushwill always have a temperature of32F at sea-level.) If the tempear-ture is not 32F, rotate the hex-adjusting nut until the indicatorneedle is at 32F.

How to use a Thermometer

The following describes the propermethod of using thermometers: Sanitize the probe by the use of

alcohol wipes. This is a fairly safeand common practice. Othermethods such as immersion inwater with a temperature of 170Ffor 30 seconds or in a chemicalsanitizing solution of 50 PPM forat least one minute, or swabbingwith a chlorine sanitizing solutionof 100 PPM are also acceptable.

Measure the internal producttemperature by inserting the probeinto the thickest part or the centerof the product. It is recommend-ed that the temperature readingsbe taken at several points.

Whenever using a bi-metallicthermometer, ensure that theentire sensing portion from thetip of the probe to the indenta-tion on the stem, is inserted in tothe food product.

Wait for roughly 15 seconds oruntil the reading is steady beforerecording it.

Clean and sanitize the thermometerfor later use.

The first opportunity one has toensure that food is safe is at thepoint of receiving. At this point caremust be taken to ensure that allproducts come from approvedsources and/or reliable and rep-utable suppliers. Incoming suppliesmust be received at a time when itis convenient to inspect them andplace them into storage promptly.There are various qualities and con-ditions one should look for in dif-ferent food items.

Beef

Incoming supplies of beef can bereceived either fresh or frozen. Freshbeef should be at 41F or belowwhile frozen beef should be at 0For below. Beef should be bright todark red in color with no objection-able odor. To ensure that the supplyis from an approved source, look forthe United States Department ofAgriculture inspection stamp. Thiscan be found on the sides of the beefcarcass or on the box when receivingportions of the carcass. This inspectionis mandatory and the stamp indicatesthat the meat is sanitary, wholesomeand fit for human consumption. Alsofound may be a grade stamp whichattests to the quality of the meat andwill certainly have an impact on itsprice. The inspection stamp is themore important of the two stamps.

Lamb

Lamb, like beef, may have aninspection stamp as well as a gradestamp. When fresh, it is light red incolor and has no objectionable odorand the flesh is firm and elastic. Freshlamb is received at 41F and frozenat or below 0F. (See stamps below)

Pork

Pork is also subject to USDAinspection. The flesh is light coloredwhile the fat is white. A good wayto check for spoilage is to insert aknife into the flesh all the way tothe bone and check the blade forany off odors. (See stamps below)

Chicken and Poultry

Chicken and poultry are subjectto USDA inspection which must beverified by the inspection stamp.(See stamps below) These must bereceived either fresh at 41F andbelow or frozen at 0F or less, asthey are naturally contaminatedwith the micro-organism Salmonellawhich must be kept under control.

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USDA PoultryInspection Stamp

USDA PoultryGrade Stamp

USDA MeatInspection Stamp

USDA MeatGrade Stamp

RECEIVING FOODS

Fresh fish

There is no inspection for freshfish other than what can be done bysight and touch and ones sense ofsmell. This makes it more impor-tant to purchase supplies from rep-utable and reliable suppliers. Freshfish must be received cold and onice, 41F or less, with no objection-able odor. The eyes must be clearand bulging, the gills bright red andthe flesh firm and elastic. Fish thatis spoiling will have a fishy odor;the eyes cloudy, red rimmed andsunken; the gills grey or greenish;the flesh will pit on pressure andcan easily be pulled away from thebones; the scales are loose.

Smoked fish

Smoked fish provide ideal condi-tions for the growth of Clostridiumbotulinum spores if left at roomtemperature. Therefore, upon receipt,all smoked fish must be stored at38F or below.

It is important to adhere to thetemperature requirements stated onthe label.

Shellfish

Shellfish is the term used todescribe clams, mussels, and oysters.These belong to the family of mol-lusks. They are filter feeders, that is,they absorb water from their envi-ronment, filter out whatever nutri-ents are there and then expel thewater. Feeding in this manner causesthem to absorb and accumulateharmful microorganisms from pollut-ed waters. Since the whole shellfishis eaten either raw or partiallycooked, it is critical to ensure thatthey are harvested from safe waters.It is important to buy shellfish fromreputable suppliers who can providethe shippers tags which identify thesource of the shellfish. These tagssupply the following information:

The name of the product

The name of the original shipper

The address of the original shipper

The interstate certificate numberof the original shipper

The location of the shellfish har-vesting area.

When purchasing small amountsfrom a retailer, a tag must be pro-vided. This is a split-lot tag which

has all the information that is onthe original tag.

The shellfish tag is required to bekept together with the product, thenwhenever the product is used up, itmust be kept for 90 days in order ofdelivery. The virus Hepatitis A isassociated with shellfish.

Check if the shellfish is alive. Anopened shell may be an indicationof dead shellfish. Gently tap on theshell, if the shell closes then it isalive otherwise its dead and shouldbe discarded. Both alive as well asshucked shellfish (shellfish that hasbeen removed from its shell) mustonly be accepted if delivered at atemperature of 41F or below.Following conditions would auto-matically be grounds for rejection:

Slimy, sticky or dry texture

Strong fishy odor

Broken shells

Other Shellfish

Lobsters, crabs and shrimps belongto the family of crustaceans. Freshlobsters and crabs must be alive atthe time of delivery. As with otherseafood, a strong fishy odor is anindication of spoilage. The shell ofthe shrimp must be intact and firm-ly attached. All processed crustaceanmust be delivered at 41F or below.

Eggs

Eggs produced outside of NewYork State are inspected by the U.S.Department of Agriculture whilethose produced within the State areinspected by the New York StateDepartment of Agriculture andMarkets. In either case, inspectedeggs will be identified by a stampon the carton. Eggs have long been

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Split Lot Tag Shellfish Tag

It is strongly recommended that the invoices be kept withthe tags to aid in tracing the lots history.

associated with the micro-organismSalmonella enteritidis. This bacteri-um has been found on the inside ofthe egg, so external washing doesnot make eggs safe.

Eggs should be bought from sup-pliers who deliver them in refriger-ated trucks and upon receipt, theseeggs must be kept refrigerated at anambient temperature of 45F untilthey are used.

Pasteurized Eggs

Pasteurization is a method ofheating foods to destroy harmfulmicroorganisms. Pasteurized eggscome in many forms: intact shell eggs,liquid eggs, frozen eggs, or in pow-dered form. Even though these havebeen pasteurized, they still requirerefrigeration to slow down growthof spoilage microorganisms to extendthe shelf life. Only the powderedpasteurized eggs may be held at roomtemperature.

Milk and Milk Products

Only accept Grade A pasteurizedmilk and milk products. Harmfulpathogens such as Listeria monocy-togenes, E.coli 0157:H7 andSalmonella spp. are commonly asso-ciated with un-pasteurized milk.

The expiration date on pasteur-ized milk and milk products mustnot exceed nine calendar days fromdate of pasteurization, while ultra

pasteurized milk and milk productsmust not exceed 45 days from dateof ultra pasteurization.

Upon receipt, these productsmust be checked to ensure that theyare well within the expiration periodand that they are at 41F or below.This temperature must be main-tained until the product is used up.

Fresh Fruits and Vegetables

The acceptable condition of fruitsand vegetables vary from one itemto another. As a general rule of thumb,only accept those that do not showany signs of spoilage. Reject anyproduce that shows signs of decay,mold, mushiness, discoloration,wilting, and bad odors.

A recent study done by the centerfor Science in the Public Interest(CSPI) found that contaminated fruitsand vegetables are causing more food-borne illness among Americans thanraw chicken and eggs combined.Most fresh produce may becomecontaminated with Salmonella andE.coli 0157:H7 due to theuse of manure fertilizer(more common in Southand Central America, whichis a major source of freshproduce to the UnitedStates).

Fresh produce must bethoroughly washed prior tobeing served raw. Thisincludes all kinds of fruitsand vegetables includingproduce that has a hardrind that is typically notconsumed, for example,

watermelons, cantaloupes, honeydews and all varieties of melons,oranges, etc. Only potable runningwater should be used to thoroughlywash these produce, and the use ofproduce scrubbing brushes isstrongly recommended.

Canned Goods

It is a simple task to inspectcanned goods and remove from cir-culation those cans that can causefoodborne illness. The first step isto ensure that home canned foodsare not used in a food service estab-lishment. All canned foods must becommercially processed. A good canis free from rust and dents, properlysealed and labeled and slightly con-cave at both ends.

A can with a dent on any of thethree seams (top, bottom or side)must be removed from circulation.The same requirement is true forseverely rusted, severely dented, leak-ing and cans with swollen ends. Badcans may be rejected at delivery or seg-regated and clearly labeled for returnto the supplier.

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swollen severe dents slight rustcritical major minor

Egg Cartons Stamps

Modified Atmosphere

Packaged Foods

Various food items are packagedunder special conditions to prolongtheir shelf life. These conditionsinclude the following:

Food is placed in a package andall the air is withdrawn: vacuumpackaging.

Food is placed in a package, allthe air is withdrawn and gases areadded to preserve the contents modified atmosphere packaging.

Food is placed in a package, all the air is withdrawn and the food

is cooked in the package: sous videpackaging.

Because of the absence of air, foodspackaged in this manner provide idealconditions for the growth of theclostridium botulinum micro-organism,unless they are refrigerated at tem-peratures recommended by themanufacturer.

These products must be providedby approved sources and care takento preserve the packaging duringhandling and when taking the tem-perature.

Food establishments interested inmaking modified atmosphere pack-aged foods must first obtain per-mission from NYC DOHMH.

For more information , please see Page 54.

Dry Foods

Dry foods such as grains, peas,beans, flour and sugar are to be dryat the time of receiving. Moisturewill cause growth of molds and thedeterioration of these products.Broken and defective packages willindicate contamination; as will theevidence of rodent teeth marks.

Whenever these products areremoved from their original con-tainers, they must be stored intightly covered, rodent-proofcontainers with proper labels.

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Refrigerated and Frozen

Processed Foods

For convenience as well as cuttingdown on costs, there has been a greatershift towards using prepared pre-packaged refrigerated or frozen foods.These routinely include deli andluncheon meats, refrigerated or frozenentrees, etc. Care should be takenwhen receiving these products to ensurequality as well as safety. Followingare some guidelines:

Ensure that refrigerated foods aredelivered at 41F or below.(Except, as noted previously,smoked fish must be received at38 F or lower.)

Ensure that frozen foods aredelivered at 0F or lower.

All packaging must be intact.

Any frozen food packaging thatshows signs of thawing andrefreezing should be rejected.Signs include liquid or frozen liquidson the outside packaging, formationof ice crystals on the packaging oron the product, and water stains.

QUICK REVIEW

1. The term "potentially hazardous food" refers to foods which do not support rapid

growth of microorganisms. TRUE FALSE

2. Home canned food products are allowed in commercial food

establishments. TRUE FALSE

3. The Temperature Danger Zone is between 41F and 140F.

TRUE FALSE

4. Within the Temperature Danger Zone, most harmful microorganisms

reproduce rapidly. TRUE FALSE

5. Shellfish tags must be filed in order of delivery date and kept for a period

of _______ days.

6. Fresh shell eggs must be refrigerated at an ambient temperature

of: ______F.

7. Foods in Modified Atmosphere Packages provide ideal conditions for the growth

of: _______

8. The recommended range of bi-metallic stem thermometer is: _______

9. Meat inspected by the U.S. Dept. of Agriculture must have a/an:

____________ stamp.

10. Chicken and other poultry are most likely to be contaminated with: _______

11. Smoked fish provide ideal conditions for the growth of Botulinum spores.

Therefore, this product must be stored at: ______F

12. Safe temperatures for holding potentially hazardous foods are: ______F or

below and ______F or above

13. What are the four types of defective canned products that must be

removed from circulation? ______, ______, _____, _____

14. Which of the following is an indication that fish is not fresh?:

clear eyes fishy odor firm flesh

After receiving the foods properly, they must be immediatelymoved to appropriate storage areas.The most common types of foodstorage include:

Refrigeration storageFreezer storageDry storageStorage in Ice

We will discuss each of theseindividually; however, certainaspects are common for all types ofstorage and are described below.

FIFO

An important aspect of food stor-age is to be able to use food productsbefore their use-by or expirationdate. In this regard, stock rotation isvery important. The common senseapproach of First in First out (FIFO)method of stock rotation preventswaste of food products and ensuresquality. The first step in implement-ing the FIFO method of stock rota-tion is to date products. Marking theproducts with a date allows foodworkers to know which product wasreceived first. This way, the older stockis moved to the front, and the newlyreceived stock is placed in the back.

Storage Containers

It is always best to store food intheir original packaging; however,when it is removed to another con-tainer, take extra care to avoid cont-amination. Only use food containersthat are clean, non-absorbent andare made from food-grade materialintended for such use. Containersmade from metal may react withcertain type of high acid foods suchas sauerkraut, citrus juices, tomatosauce, etc. Plastic food-grade con-tainers are the best choice for thesetypes of foods. Containers made ofcopper, brass, tin and galvanized metalshould not be used. The use of suchproducts is prohibited.

Re-using cardboard containers tostore cooked foods is also a sourceof contamination. Lining containerswith newspapers, menus or otherpublication before placing foods isalso prohibited as chemical dyes fromthese can easily leach into foods.

Storage Areas

Foods should only be stored indesignated areas. Storing foods inpassageways, rest rooms, garbageareas, utility rooms, etc. would sub-ject these to contamination. Raw

foods must always be storedbelow and away from cookedfoods to avoid cross contami-nation.

Refrigerated Storage

This type of storage is typi-cally used for holding potential-ly hazardous foods as well asperishable foods for short peri-ods of timea few hours to afew days.

An adequate number of effi-cient refrigerated units arerequired to store potentially

hazardous cold foods. By keepingcold foods cold, the microorganismsthat are found naturally on thesefoods are kept to a minimum. Coldtemperature does not kill microor-ganisms, however, it slows downtheir growth.

Pre-packaged cold foods must bestored at temperatures recommendedby the manufacturer. This is especiallyimportant when dealing with vacuumpacked foods, modified atmospherepackages and sous vide foods. Smokedfish is required by the Health Code tobe stored at 38F or below.

Fresh meat, poultry and otherpotentially hazardous foods must bestored at 41F or below, while frozenfoods must be stored at 0F or below.For foods to be maintained at thesetemperatures, refrigerators andfreezers must be operating at tem-peratures lower than 41F and 0F.,respectively. Thermometers placedin the warmest part of a refrigeratedunit are necessary to monitor thetemperature of each unit.

The rule of storage, First In FirstOut (FIFO) ensures that olderdeliveries are used up before newerones. In practicing FIFO, the veryfirst step would be to date all prod-ucts as they are received. The nextstep is to store the newer productsbehind the older ones.

The following rules are importantin making sure that foods are safeduring refrigerated storage:

Store cooked foods above rawfoods to avoid cross-contamina-tion.

Keep cooked food items coveredunless they are in the process ofcooling, in which case they must becovered after being cooled to 41F.

Avoid placing large pots of hotfoods in a refrigerator. This willcause the temperature of therefrigerator to rise and otherfoods will be out of temperature.

8



STORAGE OF FOOD

Cross ContaminationWhen harmful microorganisms aretransferred from one food item toanother, typically, from raw foods tocooked or ready to eat foods, it istermed cross contamination. Thisexpression also applies in any situa-tion where contamination from oneobject crosses over to another. Crosscontamination may also occur betweentwo raw products, for instance,poultry juices falling on raw beefwill contaminate it with Salmonella,which is typically only associatedwith poultry and raw eggs.

Store foods away from drippingcondensate , at least six inches abovethe floor and with enough spacebetween items to encourage aircirculation.

Freezer Storage

Freezing is an excellent methodfor prolonging the shelf life of foods.By keeping foods frozen solid, thebacterial growth is minimal at best.However, if frozen foods are thawedand then refrozen, then harmfulbacteria can reproduce to dangerouslevels when thawed for the secondtime. In addition to that, the quality ofthe food is also affected. Never re-freeze thawed foods, instead use themimmediately. Keep the followingrules in mind for freezer storage:

Use First In First Out method ofstock rotation.

All frozen foods should be frozensolid with temperature at 0F orlower.

Always use clean containers thatare clearly labeled and marked,and have proper and secure lids.

Allow adequate spacing betweenfood containers to allow for properair circulation.

Never use the freezer for coolinghot foods.

** Tip: When receiving multipleitems, always store the frozen foodsfirst, then foods that are to be refrig-erated, and finally the non perishabledry goods.

Dry Storage

Proper storage of dry foods suchas cereals, flour, rice, starches, spices,

canned goods, packaged foods andvegetables that do not require refrig-eration ensures that these foods willstill be usable when needed. Adequatestorage space as well as low humidity(50% or less), and low temperatures(70 F or less) are strongly recom-mended. In addition to the above,avoid sunlight as it may affect thequality of some foods. Following aresome of the guidelines:

Use First In First Out method ofstock rotation.

Keep foods at least 6 inches off thefloor. This allows for proper cleaningand to detect vermin activity.

Keep foods in containers withtightly fitted lids.

Keep dry storage areas well light-ed and ventilated.

Install shades on windows to pre-vent exposure from sunlight.

Do not store foods under over-head water lines that may dripdue to leaks or condensation.

Do not store garbage in dry foodstorage areas.

Make sure that dry storage area isvermin proof by sealing walls andbaseboards and by repairing holesand other openings.

** Safety Tip: Storage of harmfulchemicals in the food storage areascan create hazardous situations andhence is prohibited by law. All chemi-cals must be labeled properly andused in accordance to the instructionson the label. Pesticide use is prohibit-ed unless used by a licensed pest con-trol officer.

Storage in Ice

Whenever food items are to bestored in ice, care must be taken toensure that water from the meltedice is constantly being drained sothat the food remains on ice andnot immersed in iced water.

Furthermore, it is improper tostore food in ice machines or icethat will be later used for humanconsumption.

Food should be stored at least sixinches off the floor, away from wallsand dripping pipes.

Keep all food, bulk or otherwise,covered and safe from contamina-tion.

Check food daily and throw awayany spoiled or contaminated food.

Store cleaning, disinfecting, andother chemicals away from foods,clearly marked and in their originalcontainers.

Keep food refrigerated at a tem-perature of 41F or below.

Monitor temperatures regularlywith a thermometer placed in thewarmest part of the refrigerator.

Keep all cooling compartmentsclosed except when you are usingthem.

Store food in a refrigerator insuch a way that the air inside cancirculate freely.

Keep all refrigerated foods covered,and use up stored leftovers quickly.

When dishes and utensils aresparkling clean, keep them thatway by proper storage. Keep allcups and glasses inverted.

Cakes, doughnuts and fruit piesmay be kept inside a covered dis-play area.

The only goods that should be lefton the counter uncovered are thosewhich are individually wrappedand not potentially hazardous.

Do not set dirty dishes, pots, car-tons or boxes on food tables.

Whenever products are removedfrom their original containers, storethem in tightly covered, rodentproof containers with labels.

9



FOOD STORAGE REVIEW

Foods stored at least sixinches above the floor

10



Product Refrigerator Freezer

EggsFresh, in shell 4 to 5 weeks Dont freezeRaw yolks, whites 2 to 4 days 1 yearHard cooked 1 week Dont freeze wellLiquid pasteurized eggs

or egg substitutes,opened 3 days Dont freezeunopened 10 days 1 year

Mayonnaise, commercialRefrigerate after opening 2 months Dont freeze

TV Dinners, Frozen CasserolesKeep frozen until ready to heat 3 to 4 months

Deli & Vacuum-Packed ProductsStore-prepared 3 to 5 days Dont freeze well

egg, chicken, tuna, ham,macaroni salads

Pre-stuffed pork & lamb chops, chicken breasts stuffed w/dressing 1 day Dont freeze well

Store-cooked convenience meals 3 to 4 days Dont freeze well

Commercial brandvacuum-packeddinners with USDA seal,unopened 2 weeks Dont freeze well

Raw Hamburger, Ground & Stew MeatHamburger & stew meats 1 to 2 days 3 to 4 monthsGround turkey, veal, pork,

lamb 1 to 2 days 3 to 4 months

Ham, Corned BeefCorned beef in pouch

with pickling juices 5 to 7 days Drained, 1 monthHam, canned, labeled

Keep Refrigerated,unopened 6 to 9 months Dont freezeopened 3 to 5 days 1 to 2 months

Ham, fully cooked, whole 7 days 1 to 2 monthsHam, fully cooked, half 3 to 5 days 1 to 2 monthsHam, fully cooked, slices 3 to 4 days 1 to 2 months

Hot Dogs & Lunch Meats (in freezer wrap)Hot dogs,

opened package 1 week 1 to 2 monthsunopened package 2 weeks 1 to 2 months

Lunch meats,opened package 3 to 5 days 1 to 2 monthsunopened package 2 weeks 1 to 2 months

Refrigerator and Freezer Storage ChartSince product dates arent a guide for safe use of a product, consult this chart and follow these tips.These short but safe time limits will help keep refrigerated food 41 F (5C) from spoiling or becoming dangerous.

Purchase the product before sell-by or expiration dates. Follow handling recommendations on product. Keep meat and poultry in its package until just before using. If freezing meat and poultry in its original package longer than 2 months, overwrap these packages

with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a plastic bag.

Because freezing 0 F (-18 C) keeps food safe indefinitely, the following recommended storage times arefor quality only.

RECOMMENDED STORAGE OF FOOD

Product Refrigerator Freezer

Soups & StewsVegetable or meat-added

& mixtures of them 3 to 4 days 2 to 3 months

Bacon & SausageBacon 7 days 1 monthSausage, raw from pork,

beef, chicken or turkey 1 to 2 days 1 to 2 monthsSmoked breakfast links,

patties 7 days 1 to 2 monthsSummer sausage labeled

Keep Refrigerated,unopened 3 months 1 to 2 monthsopened 3 weeks 1 to 2 months

Fresh Meat (Beef, Veal, Lamb, & Pork)Steaks 3 to 5 days 6 to 12 monthsChops 3 to 5 days 4 to 6 monthsRoasts 3 to 5 days 4 to 12 monthsVariety meats (tongue,

kidneys, liver, heart,chitterlings) 1 to 2 days 3 to 4 months

Meat LeftoversCooked meat & meat dishes 3 to 4 days 2 to 3 monthsGravy & meat broth 1 to 2 days 2 to 3 months

Fresh PoultryChicken or turkey, whole 1 to 2 days 1 yearChicken or turkey, parts 1 to 2 days 9 monthsGiblets 1 to 2 days 3 to 4 months

Cooked Poultry, LeftoverFried chicken 3 to 4 days 4 monthsCooked poultry dishes 3 to 4 days 4 to 6 monthsPieces, plain 3 to 4 days 4 monthsPieces covered with broth,

gravy 1 to 2 days 6 monthsChicken nuggets, patties 1 to 2 days 1 to 3 months

Fish & ShellfishLean fish 1 to 2 days 6 monthsFatty fish 1 to 2 days 2 to 3 monthsCooked fish 3 to 4 days 4 to 6 monthsSmoked fish 14 days 2 monthsFresh shrimp, scallops,

crawfish, squid 1 to 2 days 3 to 6 monthsCanned seafood after opening out of can

Pantry, 5 years 3 to 4 days 2 months

11N E W Y O R K C I T Y D E P A R T M E N T O F H E A L T H & M E N T A L H Y G I E N E

Food borne illnesses are causedby the presence of foreignobjects, chemicals and living organ-isms in our foods. These can bedescribed as hazards to our health.

Physical Hazards

The presence of a foreign objectin food that can cause an injury oran illness is called a Physical Hazard.The common cause of a physicalhazard is accidental and/or due toimproper food handling practices byfood workers. Food workers mustbe trained to handle foods safely soas not to contaminate foods. Foodworkers should not wear jewelry orany other personal effects that mayaccidentally fall into food items.

Some common examples include:

Tiny pebbles that are sometimesfound in rice, beans, and peas.

Fragments of glassfrom a bro-ken glass, from scooping ice withthe glass, from broken light bulbwithout protective shields, etc.

Short, un-frilled toothpicks usedto hold a sandwich together.

Bandages

Metal shavings from a worn canopener

Scouring pad (steel wool) wire

Pieces of jewelry

Any food item with a physical hazardmust be discarded immediately.

Chemical hazards

A chemical hazard may be in afood item either accidentally, delib-erately or naturally.

A chemical may be introduced toa food accidentally by the carelessuse of insecticides, storing of clean-ing and other chemicals next toopen foods and the storage of acidicfoods in metal containers.

These are the more commonexamples and may be avoided by:

Using an experienced, licencedexterminator.

Storing cleaning and other chemi-cals, including personal medica-tion, away from foods, preferablyin a locked cabinet.

Storing acidic foods in containersmade of food-grade plastic.

A chemical may be introducedinto a food item deliberately toenhance its taste or appearancewithout realizing that it may causeconsumers to become ill.

Sulfites are used to maintain thecolor and freshness of cut fruits andvegetables.

Monosodium Glutamate (MSG)is used to enhance the flavor of foods.

Excessive use of sulfites and MSGhave both resulted in serious allergicreaction among sensitive individuals.MSG is permitted in a food serviceestablishment as long as it is dis-closed on the menu, however, theuse of sulfites is prohibited. Certainfoods may contain sulfites when theyare brought in but none may be addedin a food service establishment.

Toxic metals

Utensils made from lead, copper,brass, zinc, antimony and cadmiumare not permitted for use with foodproducts. These can cause toxic-metal poisoning from the leachingof these chemicals into the food.

Similarly, containers previouslydesigned to hold cleaning agentsand other chemicals should never beused for food storage. Always ensurethat food storage containers aremade from food-grade materials.

Biological Hazards

Biological hazards occur whendisease-causing microorganismssuch as Bacteria, Viruses, Parasitesand Fungi end up contaminatingour food supply. In addition to that,toxins found naturally in certain foodscan also cause food borne illness.

Mushrooms are both poisonousand non-poisonous and they are dif-ficult to tell apart. To be certainthat a safe variety is being used,they must be purchased from a reli-able commercial source.

Toxins in certain fish can also bea serious problem. Some fish havenatural toxins, others accumulatetoxins from their food, while yet

QUICK REVIEW1. The acronym FIFO means: ___________________

2. The first step in implementing FIFO is to rotate the stock. TRUE FALSE

3. The New York City Health code requires that all food items must be stored at least _______ off the floor.

4. In order to prevent cross-contamination, raw foods in a refrigerator must be stored _______ cooked foods.

5. Cold temperatures slow down the growth of microorganisms. TRUE FALSE

6. Food for storage must be kept covered and/or stored in vermin-proof containers. TRUE FALSE

7. Ice intended for human consumption can be used for storing cans and bottles. TRUE FALSE

8. When foods are stored directly in ice, the water from that ice must be drained constantly. TRUE FALSE

HAZARDS TO OUR HEALTH


FOOD ALLERGIES

12



An allergy is a reaction to a foodor ingredient that the bodymistakenly believes to be harmful.Millions of Americans suffer fromallergic reactions to food each year.Most of these food allergies aremild in nature, but some foodallergies can cause severe reactions,and may even be life-threatening.

There is no cure for food allergies.Avoidance of food allergens andearly recognition and managementof allergic food reactions are crucialto prevent serious health conse-quences.

Common Symptoms

Following are some of the com-mon symptoms:

Mild Itching Wheezing Hives Swelling of face and eyesSevere Loss of consciousness due to

air way obstruction Death

Eight Most Common Allergens

Although an individual could beallergic to any food product, such as

fruits, vegetables, and meats, however,the following eight foods account for90% of all food-allergic reactions:

Fish Peanuts Wheat Soy Tree Nuts Eggs Milk Shell Fish

Heres an easy way to remember them:

Food Problems Will Send The EMS

These eight foods as well as anyfood that contains proteins fromone or more of these foods arecalled major food allergens by law.

Additives that Trigger Allergies

In addition to the foods listedabove, some common additives offoods can also trigger an allergicreaction. Full disclosure of these onthe menu is necessary. Following aresome of the common food additivesused in the food industry:

Nitrites*added in meats for redness.

Sulfites*added to dried andpreserved fruits and vegetables forfreshness.

MSG added to enhance theflavor of food.

* The use of Nitrites and Sulfites in theretail food industry is not permitted.

Hidden Ingredients

Sometimes a dish may contain avery insignificant amount of commonallergens and only the chef may beaware of it. Never guess! Always ensurethat a dish is 100% free of allergens.Review the ingredients list for everydish requested by the customers andcheck labels on packaged and ready-to-eat food products.

Customer Safety

In order to protect the customers,it is important that there is full dis-closure of the use of these eightcommon allergens to the customers.This can be done in the followingmanner:

By describing details of menuitems.

When uncertain about any ingredient, inform the customerimmediately.

Ensure that food has no contactwith ingredients to which customeris allergic. Even the smallestamount of allergen can cause aserious reaction.

Wash hands thoroughly and usenew sanitary gloves before

others develop toxins during stor-age. Puffer fish may containtetrodotoxin and/or saxitoxin whichcan cause severe illness and death.These are central nervous systemtoxins and according to FDA, are1,200 times more deadly thancyanide.

Certain predatory fish, such asthe barracuda, feed on smaller fishwhich in turn feed on algae. Algae,during certain seasons and in certain

waters may be toxic. This toxicityaccumulates in the smaller fish andthen in the fish that eat the smallerfish. In this manner the ciguatoxin,which is not destroyed by cooking,may accumulate in fish and thisleads to the illness Ciguatera.

Scombroid poisoning is a foodborne illness caused by the con-sumption of marine fish from theScombridae family: tuna, mackerel,and a few non-Scombroidae relatives,

such as bluefish, dolphin andamberjacks. These fish have highlevels of histidine in their flesh andduring decomposition, the histidineis converted into histamine whichcauses consumers to suffer an aller-gic-like reaction. The symptoms ofthis illness, among other things,mimic a heart attack. Histamine isnot destroyed by cooking.

13



preparing dishes for guests withfood allergy.

Clean and sanitize all equipment,cooking and eating utensils, andfood contact surfaces with hotsoapy water before preparingallergen-free foods.

Never use any equipment orutensils previously used to cookother foods.

Never cook with oils that wereused to prepare other foods. Heatdoes not destroy allergens.

Look out for splashes and acci-dental spills.

It is important to remember thatremoving allergens from a finisheddish, such as nuts, shellfish etc, doesnot make the dish safe.

If a guest has an allergic reaction,call 911 immediately. To preventfuture mistakes, find out whatwent wrong.

In order to understand the reasonsbehind food sanitation practices, itis necessary to know a few facts aboutthe microorganisms which cause foodspoilage and foodborne disease.

Bacteria

Bacteria, commonly called germs,are extremely small, plant-likeorganisms which must be viewedthrough a microscope in order to beseen. If 25,000 bacteria are placedin a line, that line would only beone inch long; one million could fiton the head of a pin. Like any livingthing, bacteria require food, moistureand the proper temperature for growth.Most of them need air (these are calledaerobes), but some can survive only inthe absence of air (these are calledanaerobes) and some can grow with orwithout air (these are called facultative).

Bacteria are found everywhere onthe earth, in the air and in water.Soil abounds with bacteria whichgrow on dead organic matter.

Shapes of Bacteria

One method of classifying bacteriais by their shape. All bacteria can beassigned to one of the following cat-egories:

Cocci are round or spherical inshape. While they are able to livealone, they often exist in groups.Single chains are called streptococci.Those which form a grape-likecluster are called staphylococciwhile those that exist in pairs arecalled diplococci.

Bacilli are rod shaped. Some ofthese also congregate in the singlechain form and are called strepto-bacilli.

Spirilla are spiral or commashaped.

Spores

Some bacteria are able to protectthemselves under adverse conditionsby forming a protective shell or wallaround themselves; in this form theyare in the non-vegetative stage andare called spores. These bacterialspores can be likened to the seeds ofa plant which are also resistant toadverse conditions.

During the spore stage bacteriado not reproduce or multiply. Assoon as these spores find themselvesunder proper conditions of warmth,moisture and air requirement, theyresume their normal vegetative stageand their growth . Since spores aredesigned to withstand rigorous con-ditions, they are difficult to destroyby normal methods. Much higherkilling temperatures and longer timeperiods are required. Fortunately,

MICROBIOLOGY OF FOODS BACTERIA

QUICK REVIEW

The presence of the following in food constitutes a physical hazard:

1. Pieces of glass TRUE FALSE

2. Metal shavings TRUE FALSE

3. Piece of wood TRUE FALSE

4. Pebbles and stones TRUE FALSE

5. MSG TRUE FALSE

6. Toothpick TRUE FALSE

The presence of the following in the food constitutes a chemical hazard:

7. Ciguatoxin TRUE FALSE

8. Prescription medicines TRUE FALSE

9. Roach spray TRUE FALSE

10. Hair TRUE FALSE

11. False fingernails TRUE FALSE

12. Hair dye TRUE FALSE

13. Sulfites can be used in food preparation as long as their use is disclosed

on the menu. TRUE FALSE

14. Some wild mushrooms can be very toxic; therefore mushrooms must

always be purchased from a reliable and trustworthy commercial source.

TRUE FALSE

15. Use of MSG ( Monsodium Glutamate) in foods is a very dangerous practice

and is not allowed under any circumstances. TRUE FALSE

14



there are only a relatively few path-ogenic or disease causing bacteriawhich are spore-formers. Tetanus,anthrax and botulism are diseasescaused by spore-formers.

Bacterial Reproduction

Bacteria reproduce by splitting intwo; this is called binary fission. Forthis reason, their numbers are alwaysdoubling: one bacterium generates two;each of these generates another tworesulting in a total of four and thefour become eight and this goes onand on.

The time it takes for bacteria todouble (generation time) is roughlytwenty to thirty minutes underfavorable conditions.

Types of Bacteria According to

Their Effect on Humans

Types of bacteria classifiedaccording to their effect on us are:

Harmful or disease-causing bac-teria are known as pathogenicbacteria or pathogens. They causevarious diseases in humans,animals and plants.

Undesirable bacteria which causedecomposition of food are oftenreferred to as spoilage bacteria.

Beneficial bacteria are used inthe production of various foodsincluding cultured milk, yogurt,cheese and sauerkraut.

Benign bacteria, as far as weknow at the present time, are

neither helpful nor harmful tohumans. Of the hundreds ofthousands of strains of bacteria,most fall in this category.

It must be realized that manybacteria are essential in the bal-ance of nature thus the destruc-tion of all bacteria in the worldwould be catastrophic. Our mainobjective is public health protec-tion through the control anddestruction of pathogenic (diseasecausing) bacteria and those thatcause food spoilage.

Bacterial Growth

Bacteria require certain conditionsin order to multiply. They needmoisture, warmth, nutrients and time.It is rapid bacterial multiplicationthat often causes problems withregard to the safety of a food prod-uct. Under ideal conditions rapidgrowth can mean that one organismcan become two in as little as2030 minutes.

The Bacterial Growth Curve tableassumes that a certain food initiallycontains 1,000 organisms. The idealrapid growth takes place during thelog phase and all bacteria will reachthis rapid part of their growth ifgiven the correct conditions.Bacteria begin their growth cycle byadjusting to any new environment orcondition by being in a resting orlag phase. Stationary and deathphases are usually brought about by

the depletion of availablenutrients and the produc-tion of their waste.

Conditions Necessary

for the Growth of

Bacteria (FATTOM)

FoodBacteria require food for growth. The foods that they like the most are the same ones wedo. These are generally

high protein foods of animalorigin, such as meat, poultry, fish,shellfish, eggs, milk and milkproducts. They also love plantproducts that are heat treated, suchas cooked potato, cooked rice,tofu, and soy protein foods.

AcidityBacteria generally preferneutral foods. They do not farewell in foods that are too acidicor too alkaline. This is why vine-gar is used as a preservative.Acidity is measured in pH. Anyfood with a pH value of 4.6 orless is considered too acidic forbacteria to grow, therefore, thesefoods are relatively safer.

1:00

10

100

1,000

10,000

100,000

1,000,000

1,000,E+07

3:00 5:00 7:00 9:00 11:00 1:00 3:00 5:00

Lag

pm am

Log

Death

Stationary

l

Growth PhasesBacterial Growth Curve

Growth of Bacteria

Number ofTime Organisms

30 minutes later 2,000

1 hour later 4,000

11/2 hours later 8,000

2 hours later 16,000





pH Values of Some Popular Foods

ApproximateProduct pH range

Ground beef 5.1 to 6.2Ham 5.9 to 6.1Fish (most species) 6.6 to 6.8Clams 6.5Oysters 4.8 to 6.3Crabs 7.0Butter 6.1 to 6.4Buttermilk 4.5Cheese 4.9 to 5.9Milk 6.3 to 7.0Yogurt 3.8 to 4.2Vegetables 3.1 to 6.5Fruits 1.8 to 6.7Orange juice 3.6 to 4.3Melons 6.3 to 6.7Mayonnaise 3.0 to 4.1

(commercial)

TemperatureIn general, bacteriaprefer warm temperatures. Thosethat prefer our food growbetween 41140F (TemperatureDanger Zone). This temperaturerange includes normal body tem-perature and usual room tempera-ture. However, different types ofbacteria prefer different tempera-tures.

Mesophilic Bacteria grow best attemperatures between 50110F.Most bacteria are in this group.

Thermophilic Bacteria preferheat and grow best at temperaturesbetween 110150F or more.

Psychrophilic Bacteria prefer coldand grow at temperatures below 50F.

One way to control the growth ofbacteria is to ensure that they arenot within the Temperature DangerZone (See Page 2).

Time Bacteria require time togrow and multiply. When condi-tions are favorable, one bacteriumwill split and become two everytwenty to thirty minutes. Thus,the more time they have, the morebacteria will be produced. Thesimplest way of controlling bacte-ria is to minimize the time foodsstay in the temperature dangerzone.

OxygenSome bacteria needoxygen from the air in order togrow; these are called aerobes.Others prefer it when there is noair or oxygen; these are calledanaerobes. There are yet othersthat will thrive whether oxygen ispresent or not; these are calledfacultative aerobes or facultativeanaerobes.

MoistureBacteria need mois-ture or water in order to survive.Food is absorbed in a liquid formthrough the cell wall. If moistureis not present in sufficient quantity,

bacteria will eventually die.Bacteria can be controlled byremoving moisture fromfoods by the processes ofdehydration, freezing andpreserving in salt or sugar.

The amount of moisture ina food is measured by WaterActivity value. Any foodwith a Water Activity valueof .85 or less does not haveenough moisture to supportthe active growth of bacteria.

Locomotion

Bacteria cannot crawl, fly ormove about. A few types dohave thread-like appendagescalled flagella with which theycan propel themselves to a very lim-ited extent. Therefore they must becarried from place to place by somevehicle or through some channel.

The modes of transmissioninclude: air, water, food, hands,coughing, sneezing, insects, rodents,dirty equipment, unsafe plumbingconnections and unclean utensils.Hands are one of the most danger-ous vehicles. There is no doubt thatthat if food workers would take bet-ter care of their hands then the inci-dence of foodborne disease wouldbe reduced greatly.

Destruction by Heat

The most reliable and time-testedmethod of destroying bacteria is theuse of heat. This method is mosteffective when both time and tem-perature factors are applied. Inother words, not only do we have toreach the desired temperature todestroy bacteria, but we must allowsufficient time to permit the heat tokill the more sturdy ones. The lowerthe temperature of the heat applied,the longer the time required to killbacteria; conversely, the higher the

temperature, the less time is neces-sary. An example of this principleinvolves the two accepted methodsfor pasteurizing milk. In the hold-ing method, milk is held at a tem-perature of 145F for thirty minuteswhile in the flash or high tem-perature short time method, milkis held at 161F for fifteen seconds.

Destructon by Chemicals

Bacteria can be destroyed bychemical agents. Chemicals that killbacteria are called germicides orbactericides. Examples are carbolicacid, formaldehyde, iodine, chlorineand quaternary compounds. Theeffectiveness of a bactericidedepends on the concentration used.When used to kill pathogenic (dis-ease-causing) organisms, it is calleda sanitizer. The most popular sani-tizer used in the food industry ischlorine.

Other Methods of Destruction

When exposed to air and sun-light, bacteria are destroyed due tothe combined effects of the lack ofmoisture and exposure to the ultra-violet rays of the sun.

15



Water Activity of Some Popular FoodsWater

Food Activity

Fresh fruits .97 to 1.0Pudding .97 to .99Bread .96 to .97Cheese .95 to 1.0Fresh meat .95 to 1.0Cakes .90 to .94Cured meat .87 to .95Jam .75 to .80Honey .54 to .75Dried fruit .55 to .80Chocolate candy .55 to .80Caramels .60 to .65Dried milk .20Dried vegetables .20Crackers .10

16



Viruses

Viruses are minute organic formswhich seem to be intermediatebetween living cells and organiccompounds. They are smaller thanbacteria, and are sometimes calledfilterable viruses because they are sosmall that they can pass through thetiny pores of a porcelain filter whichretain bacteria. They cannot be seenthrough a microscope (magnifica-tion of 1500x), but can be seenthrough an electron microscope(magnification of 1,000,000x).Viruses cause poliomyelitis, small-pox, measles, mumps, encephalitis,influenza, and the common cold.Viruses, like bacteria, are presumedto exist everywhere.

Unlike bacteria, viruses cannotreproduce in the food. Food onlyserves as a reservoir and a trans-porting mechanism until it isingested. Once viruses invade ourbody, they use our cells to duplicatethemselves. Most often, the presenceof viruses in food supply is an indi-cation of contamination throughhuman feces. Food workers poorpersonal hygiene for instance, notwashing hands thoroughly afterusing the toilet, is a major cause ofthese viral infections. The two mostcommon types of viruses in thefood industry are Hepatitis A, andNoroviruses (previously known asNorwalk Virus). Noroviruses havebeen recently implicated in variousfood borne illness outbreaks involv-ing cruise ships. Noroviruses are

highly contagious and can spreadvery quickly. Hepatitis A virus canbe fatal as it affects the liver. Parasites

Parasites are organisms that livein or on other organisms withoutbenefiting the host organisms. Parasitesare not capable of living independent-ly. The two most common parasitesthat affect the food industry includetrichinella spiralis, which is common-ly associated with pork, and theround Anisakid worm that is associ-ated with many species of fish.With the growing interest in eatingraw marinated fish such as sushi, sashi-mi, ceviche etc., there is an increasedrisk of illnesses such as Anisakiasis.

Yeasts

Yeasts are one-celled organismswhich are larger than bacteria.They, too, are found everywhere,and require food, moisture,warmth, and air for proper growth.Unlike some bacteria which live with-out air, yeasts must have air in order togrow. They need sugar, but have theability to change starch into sugar.When yeasts act on sugar, the for-mation of alcohol and carbon diox-ide results. In the baking industry,yeast is used to raise doughthrough the production of carbondioxide. The alcohol is driven off bythe heat of the oven. In wine pro-duction, the carbon dioxide gas bub-bles off, leaving the alcohol. Theamount of alcohol produced byyeasts is limited to 18%, becauseyeasts are killed at this concentra-

tion of alcohol.

Yeasts reproduce by budding, whichis similar to binary fission. Generally,the methods described for destructionof bacteria will kill yeasts as well.

Yeasts are not generally consid-ered to be pathogenic or harmful,although a few of them do causeskin infections. Wild yeasts, or thosethat get into a food by accidentrather than by design of the foodprocessor, cause food spoilage anddecomposition of starch and sugar,and therefore are undesirable.

Molds

Molds are multicellular (many-celled) microscopic plants whichbecome visible to the naked eyewhen growing in sufficient quantity.Mold colonies have definite colors(white, black, green, etc.). They arelarger than bacteria or yeasts. Somemolds are pathogenic, causing suchdiseases as athletes foot, ringworm,and other skin diseases. However,moldy foods usually do not causeillness. In fact, molds are encouragedto grow in certain cheeses to pro-duce a characteristic flavor.

The structure of the mold con-sists of a root-like structure called themycelium, a stem (aerial filament)called the hypha, and the spore sac,called the sporangium. All moldsreproduce by means of spores. Moldsare the lowest form of life that havethese specialized reproductive cells.

Molds require moisture and airfor growth and can grow on almostany organic matter, which does notnecessarily have to be food. Moldsdo not require warmth, and grow

Refrigeration

Refrigeration of foods does notdestroy the bacteria already present.Cold temperatures from 0F to

41F will inhibit or slow the growthof bacteria. Thus, a food item willstill be safe after several days in arefrigerator but not indefinitely.

Freezing foods at or below 0Fwill further slow or even stop thegrowth of bacteria but will not killthem.

MICROBIOLOGY OF FOODS OTHER MICROORGANISMS

17



very well in refrigerators. Neither domolds require much moisture,although the more moisture present,the better they multiply.

Methods of destruction for moldsare similar to those required for bac-teria. Heat, chemicals, and ultravio-let rays destroy mold spores as well

as the molds. Refrigeration does notnecessarily retard their growth.

Certain chemicals act as moldinhibitors. Calcium propionate(Mycoban) is one used in makingbread. This chemical when used inthe dough, retards the germination ofmold spores, and bread so treated willremain mold-free for about five days.

One of the most beneficial moldsis the Penicillium mold from whichpenicillin, an antibiotic, is extracted.The discovery, by Dr. AlexanderFleming, of the molds antibioticproperties opened up a whole fieldof research, and other antibioticproducts from molds have beendiscovered.

There are three categories offoodborne illnesses: infection,intoxication and toxin mediatedinfection.

Foodborne Infection

This is an illness that is caused byeating a food that has large numbersof microorganisms on it. These micro-organisms enter the human digestivetract and disrupt the functions of theintestines resulting in diarrhea andother problems. The severity of theproblem depends on the dosageingested and the particular bacterium.

The first symptoms of an infectionwill occur from as early as six hours to

as long as forty eight hours after thecontaminated food is eaten.

Foodborne Intoxication

This is an illness that is caused byeating a food that has the toxins thatare generated by certain micro-organisms. The longer a micro-organ-ism is on a food, the more time it hasto multiply and produce its wasteproducts. These waste products aretoxins and result in an intoxicationwhen that food is eaten.

It is important to note that anintoxication will cause nausea andvomiting, either immediately afterthe food is eaten or within the first

six hours. Also, toxins are notdestroyed by heat so once they areformed no amount of cooking after-wards will inactivate them.

Foodborne Toxin Mediated

Infection

This illness occurs when one ingestsa food that has microorganisms onit. These microorganisms findfavorable conditions to grow in theintestines and produce their toxinswhich will then cause a foodborneillness.

FOODBORNE ILLNESSES

QUICK REVIEW

1. Foods that have been contaminated with pathogenic bacteria ( will will not) change in taste and smell.

2. Under favorable conditions bacteria can double their population every 20 to 30 minutes. TRUE FALSE

3. At what temperature is rapid growth of pathogenic bacteria possible? 65F 140F

4. What are the six factors that affect the growth of bacteria?_______, _______, _______, ________, ________, ________.

5. Which of the following foods may encourage rapid growth of bacteria?: Cooked rice/Hard boiled air cooled shell egg

6. What type of bacteria grows best at temperatures between 50-110F? _______________

7. What is the water activity level at which bacteria have difficulty reproducing? _______________

8. In the life cycle of bacteria, during which phase do bacteria grow most quickly? _______________

9. Most viral food-borne diseases are the result of poor personal hygiene. TRUE FALSE

10. The food-borne parasite typically found in under-cooked pork is: _____________

11. A food-borne parasite typically found in marine fish is: _______________

12. The most popular chemical sanitizer is _______________

13. Food held under refrigeration must be at or below: __________F

14. The reason for refrigerating potentially hazardous foods is to: _______________

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ILLNESS: SalmonellosisBACTERIA: Salmonella enteritidisSOURCE: Animals, poultry, eggs, and humansFOODS INVOLVED: Chicken, other poultry, eggsONSET TIME: 648 hoursTYPE OF ILLNESS: InfectionSYMPTOMS: Abdominal pain, diarrhea, chills, fever,

nausea, vomiting, and malaise

CONTROL MEASURES

Cook chicken, poultry and stuffing to 165F for atleast 15 seconds.

Refrigerate raw chicken, poultry, and other meatsto 41F or lower.

Pay close attention to eggs: store eggs in a refrigera-tor at 45F or lower. Cook eggs to 145F or higher, (orper customer request), break and cook eggs to order,and use pasteurized eggs instead of raw eggs if a foodis not going to be cooked to at least 145F.

Prevent cross contamination.

ILLNESS: Staphylococcal gastroenteritisBACTERIA: Staphylococcus aureusSOURCE: Healthy human beings: in nose,

throat, hair, on infected cuts, bruises,abscesses and acne.

FOODS INVOLVED: Baked goods, custards, pastry, andcooked foods traditionally left out atroom temperature: ham, sliced meatsand other foods with low water activity

ONSET TIME: 648 hoursTYPE OF ILLNESS: InfectionSYMPTOMS: Abdominal pain, diarrhea, chills,

fever, nausea, vomiting, and malaise

CONTROL MEASURES

Prevent bare hand contact with ready-to-eat foods. Practice good personal hygiene. Prevent infected food workers from working. Look

out for any worker that has an infected cut orwound on the hands or skin.

Keep all foods at 41F or below; cool foods rapidly.

ILLNESS: CampylobacteriosisBACTERIA: Campylobacter jejuniSOURCE: Poultry, pigs, sheep and cattleFOODS INVOLVED: Chicken, other poultry, beef, liver

and water

ONSET TIME: 210 daysTYPE OF ILLNESS: InfectionSYMPTOMS: Diarrhea (often-times bloody), severe

abdominal pain, fever, anorexia,malaise, headache and vomiting.

CONTROL MEASURES

Proper sanitization of equipment in order to pre-vent cross contamination.

Thoroughly cook meat, poultry and poultry products. Use only pasteurized milk. Use potable water.

ILLNESS: ListeriosisBACTERIA: Listeria monocytogenesSOURCE: Soil, infected animals or humans,

and waterFOODS INVOLVED: Unpateurized milk, raw vegetables,

poultry, raw meats, cheeseONSET TIME: 1 day3 weeksTYPE OF ILLNESS: InfectionSYMPTOMS: Low grade fever, flu-like symptoms,

stillbirths, meningitis and encephalitis. *Fatalities may occur

CONTROL MEASURES

Cook foods thoroughly and to required minimumtemperatures.

Use only pasteurized milk and dairy products. Thoroughly wash raw vegetables before eating. Avoid cross contamination. Clean and sanitize all surfaces.

ILLNESS: ShigellosisBACTERIA: Shigella speciesSOURCE: HumanFOODS INVOLVED: Raw produce, moist prepared foods

tuna, macaroni, potato salads, etc.ONSET TIME: 17 daysTYPE OF ILLNESS: InfectionSYMPTOMS: Abdominal pain, diarrhea bloody

stools and fever.

CONTROL MEASURES

Practice good personal hygiene with special emphasison hand washing, especially after using the toilet.

Avoid bare hands contact with ready-to-eat foods. Rapidly cool foods to 41F or below. Avoid cross contamination. Eliminate flies from the facility. Clean and sanitize all surfaces.

COMMON FOODBORNE ILLNESSES

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ILLNESS: BotulismBACTERIA: Clostridium botulinumSOURCE: Soil, water, intestinal tract of animals

and fishFOODS INVOLVED: Home-canned foods, smoked and

vacuum packaged fish, garlic in oil,baked potatoes, and thick stews

ONSET TIME: 1236 hoursTYPE OF ILLNESS: IntoxicationSYMPTOMS: Gastrointestinal symptoms may pre-

cede neurological symptoms: vertigo,blurred or double vision, dryness ofmouth, difficulty swallowing, speak-ing and breathing, muscular weak-ness and respiratory paralysis. Thisillness may cause fatalities.

CONTROL MEASURES

Never use home-canned or home-jarred products. Store smoked fish at 38F or below. Store all vacuum

packaged foods according to manufacturers rec-ommended instructions (time and temperatures).

Keep commercially prepared garlic and otherherbs in oil refrigerated at all times.

Avoid cross contamination.

ILLNESS: Scombroid poisoningBACTERIA: Bacteria that help produce histamineSOURCE:: Tuna, bluefish, mackerel, bonito, and

mahi mahiFOODS INVOLVED: Cooked or raw tuna, bluefish, mack-

erel, bonito, and mahi mahiONSET TIME: Minutes2 hoursTYPE OF ILLNESS: IntoxicationSYMPTOMS: Headache, dizziness, nausea, vomiting,

peppery taste, burning sensation in thethroat, facial swelling and stomach aches.

CONTROL MEASURES

Use a reputable supplier. Refuse fish that have been thawed and re-frozen.

Signs that fish have been re-frozen include driedor dehydrated appearance; excessive frost or icecrystals in the package; or white blotches (freezerburns).

Check temperatures. Fresh fish must be between32F and 41F.

Thaw frozen fish at refrigeration temperature of41F or below.

ILLNESS: Hemorrhagic colitisBACTERIA: Shiga toxin producing escherichia coli

such as e.coli 0157:h7SOURCE: Cattle, humans, unpasteurized milk,

untreated water FOODS INVOLVED: Raw and undercooked ground meats,

fresh produce, unpasteurized milkand untreated water

ONSET TIME: 1272 hoursTYPE OF ILLNESS: Intoxication as well as infectionSYMPTOMS: Diarrhea (often bloody), severe

abdominal pain nausea, vomiting,chills. In children it may complicateinto hemolytic uremic syndrome(hus), responsible for kidney failureand blood poisoning.

CONTROL MEASURES

Cook ground beef and all ground meats to158F or higher.

Cook all foods to required minimum cookingtemperatures.

Use pasteurized milk. Reheat all foods to 165F within 2 hours. Avoid cross contamination. Practice good personal hygiene. Wash hands thor-

oughly after touching raw foods or after anyactivity that may have contaminated them.

ILLNESS: Clostridium perfringensenteritis

BACTERIA: Clostridium perfringensSOURCE: Soil, water, gastrointestinal tract of

healthy humans and animals (cattle,poultry, pigs, and fish)

FOODS INVOLVED: Meat, stews, chilli, gravies, poultry, beansONSET TIME: 822 hoursTYPE OF ILLNESS: Intoxication as well as infectionSYMPTOMS: Diarrhea and abdominal pain

CONTROL MEASURES

Rapidly cool meat dishes. (cooling methods arediscussed in detail on pages 28-29.

Rapidly reheat foods to 165F within 2 hours. Avoid preparing foods days in advance. Do not reheat foods on the steam table or any

other hot holding equipment. Hold hot foods at 140F or above.

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ILLNESS: Bacillus cereus gastroenteritisBACTERIA: Bacillus cereus SOURCE: Soil and dust, cereal cropsFOODS INVOLVED: Rice, starchy foodspasta, potatoes,

dry food products, meats, and milk.ONSET TIME: 30 minutes5 hoursTYPE OF ILLNESS: Intoxication as well as infectionSYMPTOMS: Nausea, abdominal pain and watery

diarrhea

CONTROL MEASURES

Do not keep foods at room temperature. Rapidly cool meat dishes. Rapidly reheat foods to 165F within 2 hours. Serve cooked foods quickly after preparation.

ILLNESS: Vibrio parahaemolyticus gastroenteritis

BACTERIA: Vibrio parahaemolyticusSOURCE: Clams, oysters, scallops, shrimp, crabsFOODS INVOLVED: Raw or partially cooked shellfishONSET TIME: 30 minutes5 hoursTYPE OF ILLNESS: Intoxication as well as infectionSYMPTOMS: Nausea, abdominal pain and watery

diarrhea

CONTROL MEASURES

Avoid eating raw or undercooked shellfish. Purchase seafood from approved sources. Keep all seafood refrigerated at 41F or lower. Avoid cross contamination.

ILLNESS: Hepatitis AVIRUS: Hepatitis A virusSOURCE: Human feces, fecal contaminated

waters, fecal contaminated produceFOODS INVOLVED: Raw or partially cooked shellfish,

fruits and vegetables, salads, coldcuts, water and ice.

ONSET TIME: 1550 daysSYMPTOMS: Fever, malaise, lassitude,nausea,

abdominal pain and jaundice

CONTROL MEASURES

Obtain shellfish from approved sources. Ensure that food workers practice good personal

hygiene. Avoid cross contamination. Clean and sanitize food contact surfaces. Use potable water.

ILLNESS: Norovirus gastroentritisVIRUS: Norovirus (aka norwalk-like virus)SOURCE:: Human feces, fecal contaminated

waters, fecal contaminated produceFOODS INVOLVED: Ready-to-eat foods such as salads,

sandwiches, baked products,oysters,fruits and vegetables.

ONSET TIME: 1248 hoursSYMPTOMS: Fever, vomiting, watery diarrhea,

abdominal pains

CONTROL MEASURES

Prevent ill food workers from working until fullyrecovered.

Ensure that food workers practice good personalhygiene.

Obtain shellfish from approved sources. Avoid cross contamination. Clean and sanitize food contact surfaces. Use potable water.

ILLNESS: Rotavirus gastroenteritisVIRUS: RotavirusSOURCE: Human feces, fecal contaminated

waters, fecal contaminated foodFOODS INVOLVED: Ready-to-eat foods such as salads,

sandwiches, baked products, contam-inated water

ONSET TIME: 13 daysSYMPTOMS: Vomiting,watery diarrhea, abdominal

pains and mild feverCONTROL MEASURES



Avoid cross contamination. Clean and sanitize food contact surfaces. Use potable water.

ILLNESS: Astrovirus gastroenteritisVIRUS: AstrovirusSOURCE: Human feces, fecal contaminated

foodFOODS INVOLVED: Ready-to-eat foods such as salads,

sandwiches, baked products, contam-inated water.

ONSET TIME: 1070 hours

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SYMPTOMS: Vomiting, watery diarrhea, abdomi-nal pains and mild fever.Outbreaks are more likely to occur indaycare and eldercare facilities.

CONTROL MEASURES



Avoid cross contamination. Clean and sanitize food contact surfaces. Use potable water.

ILLNESS: TrichinosisPARASITE: Trichinella spiralisSOURCE: Pigs, wild game such as bear and walrusFOODS INVOLVED: Raw and undercooked pork, pork

products, bear , walrus and any otherfood products contaminated withthe former.

ONSET TIME: 428 daysSYMPTOMS: Gastroenteritis, fever, facial edema,

muscular pains, prostration, andlabored breathing.

CONTROL MEASURES

Cook pork and pork products to 155F or higherfor at least 15 seconds.

Wash, rinse and sanitize equipment used to processpork and pork products before use.

Purchase all pork and pork products fromapproved suppliers.

ILLNESS: AnisakiasisPARASITE: Anisakis simplexSOURCE: Marine fish (saltwater species)FOODS INVOLVED: Raw, undercooked, or improperly

frozen fish like pacific salmon, mackerel,halibut, monkfish, herring, flounder,fluke, cod, haddock, and other fishused for sushi, sashimi, and ceviche.

ONSET TIME: Within hoursSYMPTOMS: Mild cases include tingling or tickling

sensation in throat, vomiting, or coughingup worms. Severe cases include debilitatingstomach pains, vomiting, and diarrhea.

CONTROL MEASURES

Obtain seafood from approved sources. Thoroughly cook all seafood to 145F or higher. Only use sushi-grade fish for sushi and sashimi. Any fish to be consumed raw should be frozen at

minus 31F for 15 hours.

ILLNESS: CyclosporiasisPARASITE: Cyclospora cayetanensisSOURCE: Human feces; fecal contaminated waterFOODS INVOLVED: Raw produce, raw milk, water.ONSET TIME: About a weekSYMPTOMS: Watery diarrhea, mild fever, nausea,

abdominal pains.

CONTROL MEASURES

Ensure food workers practice good personal hygiene. Wash all produce- fruits and vegetables, especially

berries, thoroughly. Use potable water.

QUICK REVIEW1. Salmonella enteritidis is mainly associated with: ___________

2. Food workers sick with an illness that can be transmitted by contact with food or through food should be: ___________

3. We can control the growth of the microorganism clostridium perfringens by _________ ,_________,___________. 4. Ground meats such as hamburgers must be cooked to a minimum temperature of 158F to eliminate: ___________

5. Clostridium botulinum causes the disease known as botulism. TRUE FALSE6. The microorganism Clostridium botulinum is mainly associated with the following: Smoked fish/tuna fish 7. The following illness has been associated with under-cooked shell eggs: ___________

8. Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by cooking foods thoroughly. TRUE FALSE

9. Shigellosis can be eliminated by cooking pork to 155F for 15 seconds. TRUE FALSE10. Scombroid poisoning occurs when someone eats decomposing: ___________

11. Viral Hepatitis is caused by Bacillus cereus. TRUE FALSE12. Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children. TRUE FALSE13. Escherichia coli O157:H7 is mainly associated with ground poultry. TRUE FALSE14. The illness trichinosis is caused by a parasite known as Trichinella spiralis. TRUE FALSE15. To avoid trichinosis, NYC Health Code requires pork to be cooked to a minimum temperature of: ___________

16. Shellfish tags must be kept with the product until it's used up and then filed away for: ___________

17. Raw, marinated or partially cooked fish is made safe by freezing at ______F for ______

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Personal hygiene simply meanskeeping yourself, and your clothesas clean as possible. Proper personalhygiene is extremely important inpreventing food borne illness sincepeople are the main source of foodcontamination. Food workers shouldalways practice the highest standardsof personal hygiene to ensure thatfood is safe from biological, chemical,and physical hazards. Personal hygieneenhances the good public image that isso essential to a good food business.Highest standards of personal hygieneinclude proper hand washing, shortand clean fingernails, notifying super-visor when ill, use of proper hairrestraints, proper use of disposablegloves, refraining from wearing jewelry,avoid eating, drinking, smoking orotherwise engaging in any activity thatmay contaminate the foods.

Personal hygiene is a combinationof several components described below:

Proper Work Attire

Employees who prepare or serve foodproducts, or wash and sanitize equipmentand utensils must wear clean outer gar-ments. It is recommended that aprons,chef jackets, or smocks are worn overstreet clothing. Whenever food workersleave the food area, they should removetheir apron and store it properly. Forexample, when using the bathroom, onbreaks, taking out trash, or deliveringfood.

Keep personal clothing and otherpersonal items away from food han-dling and storage areas. Employersmust provide adequate storage areasfor employees personal belongings.

Hair Restraints

Food workers are required to wearhair restraints such as hair nets, caps,hats, scarves, or other form of hair

restraints that are effective (facial hairincluded). This is necessary to pre-vent them from touching their hair aswell as to prevent hair from falling intothe food.

Wearing of Jewelry

Wearing jewelry such as necklaces,bracelets, earrings, and other jewelrywhile working poses a physical hazardand as such should not be worn byfood workers when preparing orserving food (a wedding band is anexception to this rule.)

Importance of Clean Hands

Clean hands are extremely importantfor the safety of food. Most people donot realize that as part of the normalflora, we carry a lot of different diseasecausing microorganisms on our hands.For instance, it is estimated that roughly5075 % of all healthy humans carrythe Staphylococcus bacteria (mainly

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