FOOD SAFETY & SANITATION - Universitas...
Transcript of FOOD SAFETY & SANITATION - Universitas...
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LOGO
FOOD SAFETY
& SANITATION
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What’s the difference?
Food safety is how food is handled to preventfoodborne illness.
Food Sanitation is the cleanliness of equipment and facilities.
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Food Safety
Food safety is how food is handled
to prevent foodborne illness. This
includes:
Food preparation methods
Cooking
Chilling
Serving
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Food Preparation Methods
Raw foods must be kept
separate from ready to eat
foods to PREVENT cross
contamination.
Food must be kept out of the
temperature danger zone 40°-
140°F (5o-60oC) to PREVENT
foodborne illness.
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Cooking Food
Meats should be cooked to
the proper internal temperature
to prevent foodborne illness.
The temperatures for cooking
ground beef and chicken are:
Ground Beef 160oF = 71,1oC
Chicken 170oF = 76,6oC
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Serving Food
Food should be served as
quickly as possible after
preparation and held at
140°F = 60oC
Food should be kept
cold if serving from a food
bar and held at 40°F
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Chilling Food
Foods must chilled to below 40oF
to prevent foodborne illness.
Foods should be cooled in small
containers to help speed the
cooling process.
Foods that are chilling should
be covered to prevent cross
contamination.
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Food Sanitation
Food Sanitation is the cleanliness
and maintenance of equipment
and facilities.
It is important for the safety of
lab members and the preparation
of food.
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Food Sanitation cont.
The areas of food sanitation
include:
pots and pans
appliances
kitchen utensils
food preparation areas
food storage areas.
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Pots and Pans
For the safety of lab members and
proper food preparation pots and
pans :
must be clean
have secure handles
should have flat bottoms
lids must have handles
made from food grade metal
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Appliances
• Appliances that are not working
properly are a danger to anyone who
is operating them.
• Appliances that have cracks and
crevices can harbor bacteria that can
cause a foodborne illness.
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Appliances cont.
• It is important that appliances:
be smooth and easy to clean
attachments should be used
properly
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Kitchen and Serving Utensils
• Both kitchen and serving
utensils must be:
easy to clean
made from food
grade metal
nonporous
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Food Preparation Areas
Food preparation areas have the
potential for cross contamination of
food. To PREVENT this food
preparation areas:
must be easy to clean
must be non-porous
be free from cracks and
crevices
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Food Storage Areas
Food storage areas protect
food from cross contamination
from bacteria other hazards.
Food storage areas must be:
• kept clean
• able to be covered
• away from the wall and
off of the floor
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Foodborne Illness Facts
76 million cases each year.
5000 deaths each year.
Medical care, productivity losses, & premature death caused $6.9 billion in estimated economic losses.
Most common biological pathogens: Campylobacter
Salmonella
E. coli
Listeria monocytogenes
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Foodborne Pathogens
An infecting agent that causes disease.
Acute gastroenteritis (food poisoning) is caused
by:
Foodborne intoxication – caused by toxins formed
in food prior to consumption.
Foodborne infection – caused by activity of large
numbers of bacterial cells carried by the food into the
gastrointestinal tract.
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Foodborne Intoxications
Salmonella
Shigella
Listeria monocytogenes
Staphylococcus aureus
Clostridium perfringens
Bacillus cereus
Clostridium botulinum
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Emerging Foodborne Pathogens
Campylobacter jejuni – found in the flesh of cattle, sheep, pigs, & poultry.
Escherichia coli – transmitted by eating raw or undercooked ground beef.
Norwalk Virus – caused by poor personal hygiene among infected food-handlers.
Parasites – includes cyclospora, cryptosporidium, vibrio cholerae, & hepatitis.
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Factors That Contribute to
Foodborne Disease
Eight leading causes of Foodborne Illness identified
by CDC were:
1) Cross-contamination between raw and cooked
and/or ready-to-eat foods. It generally results from
poor personal hygiene (worker’s hands), or from
using unsanitized equipment
2) Inadequate re-heating of potentially hazardous
foods. All leftovers intended to be served hot must
be re-heated to 165 oF within a 2-hour period
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Factors That Contribute to
Foodborne Disease
3) Foods left in the temperature danger zone (TDZ)
too long. Time in the TDZ is cumulative. After 4
hours the potentially hazardous foods must be
discarded
4) Raw, contaminated ingredients used without
further cooking. Examples of this are sliced melons,
salad vegetables, and raw eggs used in sauces and
salad dressings
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Factors That Contribute to
Foodborne Disease
5) Foods prepared too far in advance. This is
generally coupled with holding food in the TDZ too
long
6) Infected food handlers and poor work habits.
Between September 1998 and May 2000, there were
two confirmed foodborne illness outbreaks in Army
dining facilities attributed to cross-contamination of
food by infected employees; over 200 soldiers were
hospitalized
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Factors That Contribute to
Foodborne Disease
7) Failure to properly heat or cook food
8) Failure to properly cool food. Poor cooling
practices result in potentially hazardous foods being
held in the TDZ for long periods of time
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Recognizing the Threat
There are three categories of hazards that are
responsible for causing foodborne illnesses and/or
injuries:
Biological
Chemical
Physical
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Food Hazards
Biological Hazards - Danger to food safety caused by disease-causing micro-organisms
Chemical Hazards – Danger to food safety caused by cleaners, pesticides and other chemicals
Physical Hazards – Danger to food safety caused by glass, metal & other physical particles
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Recognizing the Threat
1) Biological Hazards.
Of the three categories, biological hazards present the most
significant threat, accounting for at least two thirds of
foodborne illnesses.
ex. Staphylococcus aureus, Clostridium perfringens,
Bacillus cereus
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Recognizing the Threat
2) Chemical Hazards.
intoxication due to chemical contamination of food
residues on food or food contact surfaces
• pesticides and metal residues
• cleaning compounds, camouflage paint
Metal residues
can produce toxic effect in minute quantities
galvanized containers w/ acidic foods causes zinc to leach out
Lead-based flatware and crystal can present similar problems
Residues from detergents, cleaning solutions, or concentrated sanitizers
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Recognizing the Threat
Misuse of pesticides either on farm or in facility
bug spray in food preparation areas
purchase food only from approved sources and wash all fresh fruits and vegetables
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Recognizing the Threat
Physical Hazards
involve injuries caused by chewing or ingesting foreign
objects in food
not as significant as biological hazards because threat
impacts fewer people
Examples: metal shavings packing staples, tacks, and pins,
glass, hair, fingernails, wood, stones, toothpicks
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Combating Foodborne
Pathogens
Wash hands thoroughly & vigorously with soap & hot water after using the bathroom & before handling food.
Wash all produce thoroughly with string running water, using fingers or a brush to rub surface clean.
Pay special attention to stem areas & other crevices.
Keep produce refrigerated as close to service as possible.
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Foodborne Illness Transmission
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Foodborne Illness Transmission
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Food Safety Responsibilities
Responsibilities and duties of leaders and support elements, as well as food service mangers and workers
Installation Commander
• maintains the sanitary control of all food and beverages served or dispensed on the installation
Commanders
• ensures that construction, alteration, or modification of facilities have been reviewed and approved by the installation medical authority
• ensures that all food service personnel are adequately trained and have been medically cleared to handle and serve food
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Food Safety Responsibilities
Preventive Medicine Service
advises the commander on the food sanitation and food safety implications
conducts official food safety inspections
provides medical examination of food service personnel
provides technical guidance and assistance for training of non-supervisory personnel
establishes a formal training program for certification of supervisory food service personnel
integrated pest management programs
conducts epidemiological investigations
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Food Safety Responsibilities
Veterinary Activity
conducts sanitation inspections for food procurement,
processing, storage, shipment, receipt, and distribution
Veterinary personnel investigate reports of food infested,
adulterated, or damaged by pests
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Food Safety Responsibilities
Installation Food Advisor (IFA)
ensures that food service contracts include requirements for foodservice personnel to receive required sanitation training
assists Contract Officer Representative (COR) in developing food sanitation/safety standards and evaluating contractor performance
The food service facility manager
is responsible for providing safe food under clean and sanitary conditions
must be able to demonstrate their knowledge of foodborne disease prevention
must ensure all food service personnel are trained
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Food Safety Responsibilities
person-in-charge
may be a shift leader or intermediate supervisor subordinate to the dining facility manager
required to be knowledgeable in foodborne diseases and their prevention
supervises all food service workers to observe hygiene, food handling, and sanitation practices
Department of Public Works (DPW)
responsible for pesticide application when non-chemical measures have failed.
responsible for executing work orders for structural deficiencies
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Cleaning & Sanitizing
Clean
Vs
Sanitize
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Cleaning & Sanitizing
All non-food contact surfaces in dining facility must be cleaned after each meal
Food contact surfaces, (food service equipment and utensils) must be properly cleaned and sanitized
three-compartment sink
Dishwasher
Clean-in-place method
Sponges, steel wool, wooden handled brushes, and common dishtowels prohibited
Reusable wiping cloths may be used only if stored in sanitizing solution
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Manual Cleaning & Sanitizing
3-compartment sink: clean prior to use
Wash sink: hot, soapy water at 110oF
do not use machine dishwashing compound(s) for manual warewashing
Rinse sink: hot water that is at least 120 oF
water becomes soapy or grease film develops, refill
Sanitizing sink: heat or chemical
heat method: 30 seconds @ 171 oF
Chlorine Bleach: 100 ppm @ 75 oF for 15 seconds
Iodine Solution: 12.5 - 25 ppm @ 75 - 120 oF for 30 seconds
Quats: 200 ppm @ 75oF for 30 seconds
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Sanitizers for Food Contact SurfacesCategory Advantages Disadvantages
Chlorine,
Dioxides
Broad Act., Not temp.
sensitive, Cheap, No Foam
Cl gas, Corrosive,
Organic material,
Degrades, THM’s, pH
range
Iodophores Broad Act., Low Tox., Stable,
Color, Good Residual
Stains, Hard water,
Temps (High & Low),
Odor, Cl cheaper
QAC Stable, Innocuous, Some
Residual
Low temps, Hard water,
Little effect on gram
negative bacteria
Acid-Anionic Stable, W/ Organic Matter,
Non Corrosive, Odorless
Cost, pH
Carboxylic
Acid
Broad Act., Stable, W/
Organic Matter, High Temp
Low Temp., Corrosive
Peroxy Acid Broad Act., Degrade, Non
Corrosive, Temp. Tolerant
Co, Cu, Ti, Mishandling
Danger, Concentrate
Odor
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Natural Disinfecting Agents
Sunlight (Ultraviolet rays)
Heat (>85°F)
Cold (Freezing or below)
Drying (Aided by wind, light and heat)
EFFECTIVE, But are they reliable?
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Sanitizing In-Place Equipment and
Food Contact Surfaces
sanitizing food contact surfaces of clean-in-place equipment, double sanitizing concentration
chlorine however, a 100-ppm solution is adequate
For all others a second clear water rinse may be necessary
Sanitizers must be used at the proper concentration to effectively kill pathogenic organisms
Spot-check water temperature and pH
Equipment and utensils cleaned and sanitized allowed to air dry
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Cleaning Schedules
Reasons for organized cleaning program:
identifies facility sanitation resource requirements
distributes workload
Reduces duplication of effort
Pinpoints responsibility
Establishes basis for inspection
Provides training aid by identifying hard to clean areas/equipment and incorporate them into the training program
Ensures tasks will not be overlooked
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Steps in a Cleaning Program
Developing a cleaning program SOP:
1. Survey your cleaning needs
Evaluate all areas of the facility
2. Obtain cleaning materials suitable for each surface being cleaned
approved by the EPA
3. Devise cleaning schedule:
Who, What, When, and How
4. Introduce cleaning program to all food service workers
5. Supervise all processes
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Steps in Cleaning and Sanitizing a Counter
1. Clean surface with a detergent.
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Steps in Cleaning and Sanitizing a Counter
2. Rinse.
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Steps in Cleaning and Sanitizing a Counter
3. Spray surface with a sanitizer and wipe with a clean
cloth. Allow to air dry.
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Cleaning and Sanitizing in a Three-Compartment Sink
Before you start: Clean and sanitize
each sink and drainboard.
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Cleaning and Sanitizing in a Three-Compartment Sink
1. Rinse,
scrape,or
soak all items
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Cleaning and Sanitizing in a Three-Compartment Sink
2. Wash items in the first sink with hot water and
detergent.
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Cleaning and Sanitizing in a Three-Compartment Sink
3. Rinse items in the second sink.
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Cleaning and Sanitizing in a Three-Compartment Sink
con’t
4. Immerse items in third sink
with sanitizer for a minimum of
60 seconds.
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Cleaning and Sanitizing in a Three-Compartment Sink
con’t.
5. Allow items to air dry.
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When to Clean/Sanitize
Anything that comes in contact
with food must be washed, rinsed
and sanitized:
After each use
Between different
food items
Often! Minimum
of every 4 hours
if in constant use
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LOGOSANITATION
STANDARD
OPERATING
PROCEDURES
(SSOPs)
9 CFR 416.11–416.17
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Section 416.11—General Rule
Each official establishment shall develop,
implement, and maintain written SSOPs in
accordance with the requirements of this part.
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Section 416.12—
Development of SSOPs
Describe all procedures conducted before and
during operations to prevent direct
contamination or adulteration of product(s).
SSOP signed and dated by individual with
overall authority on site.
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Section 416.12—Development of
SSOPs (con’t)
Procedures conducted prior to operations must
address cleaning of food contact surfaces,
equipment, and utensils.
Specify the frequency of conducting each
procedure and the employees responsible for
conducting it.
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Section 416.13—
Implementation of SSOPs
Establishment must conduct pre-operational
procedures in SSOP before start of operations.
Procedures must be conducted at frequencies
specified in SSOPs.
Establishment must monitor daily the
implementation of the procedures in the SSOPs.
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Section 416.14—Maintenance of
SSOPs
Establishment must routinely evaluate the
effectiveness of SSOPs and revise if necessary.
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Section 416.15—Corrective
Actions
The establishment takes corrective action(s)
when either the establishment or FSIS
determines the SSOPs have failed.
Corrective actions include
appropriately disposing of product
restoring sanitary conditions
preventing a recurrence
reevaluating/modifying the SOPs
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Section 416.16—Recordkeeping
Requirements
Establishment must maintain a daily record to
document the implementation and monitoring of
the SSOPs and any corrective actions.
The responsible establishment employee initials and
dates the record.
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Section 416.16—Recordkeeping
Requirements (con’t)
Records may be maintained on computers
provided there are appropriate controls to
ensure the integrity of the data.
Records must be maintained for at least 6
months and made accessible to FSIS. All
records must be maintained at the establishment
for 48 hours and retrievable off site within 24
hours thereafter.
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Section 416.17—Agency
Verification
FSIS must verify the adequacy and effectiveness of
SSOPs.
Verification may include
reviewing SSOPs
reviewing daily records and corrective actions
directly observing implementation of SSOPs and
any corrective actions taken
directly observing or testing sanitary conditions
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