IDPH Food Service Sanitation Manager Certification Course Your Title upon completion: IDPH Certified...

IDPH Food Service Sanitation Manager Certification Course Your Title upon completion: IDPH Certified Foodservice Manager Valid: 5 years 90 Days to comply with certification requirements

Quiz: 1. What food group includes Alligators? 2. What is the Temperature Danger Zone? 3. What is Darlas Middle Name? 4. Name the best football team in the National Football League? 5. E.Coli 0157:H7 is most often associated with what food group?

Introductions: Name, place of employment, excitement level scale 1-10! Snacks Snacks Bathroom breaks Bathroom breaks Smoking Smoking Course Description Course Description

Food Safety: Name benefits of food safety: Name benefits of food safety: Satisfied CustomersMinimal food waste - decreased cost Satisfied CustomersMinimal food waste - decreased cost Good reputationHigher staff morale Good reputationHigher staff morale Increased BusinessHigher profits Increased BusinessHigher profits Name consequences of poor food safety: Foodborne disease outbreaksCustomer complaints Food contamination spoilagePests Food wastePoor reputation Closure of premisesLess profits

Definitions: Foodborne Illness: Illness caused by food Foodborne Illness: Illness caused by food 76,000,000 reported cases per year U.S. CDC 76,000,000 reported cases per year U.S. CDC 2 or more people who experience the same illness after eating the same food confirmed through lab analysis exception: Botulism and chemically caused Foodborne Outbreak: 2 or more people who experience the same illness after eating the same food confirmed through lab analysis exception: Botulism and chemically caused

Foodborne Illness Risk Factors: Bad Behaviors: Must control! Improper Holding Temperatures Improper Holding Temperatures Inadequate Cooking Inadequate Cooking Contaminated Equipment Contaminated Equipment Poor Personal Hygiene Poor Personal Hygiene Unsafe Food Practices Unsafe Food Practices

Who has control over Risk Factors? Managers Managers Show: Osaka clip: http://www.wqad.com/news/wqad-osaka- restuarant-you-tube-toad- licker081110,0,455538.story www.wqad.com/news/wqad-osaka- restuarant-you-tube-toad- licker081110,0,455538.storywww.wqad.com/news/wqad-osaka- restuarant-you-tube-toad- licker081110,0,455538.story

Hazards to Food Safety Causes of Foodborne illness Biological Hazards Biological Hazards Micro-organisms: Bacteria, Viruses, Parasites Micro-organisms: Bacteria, Viruses, Parasites Fungus, Molds Chemical Hazards Chemical Hazards Takes just one sickness to be considered foodborne outbreak Takes just one sickness to be considered foodborne outbreak Physical Hazards Physical Hazards An object that you can see An object that you can see

Biological Hazards Bacteria grow in food and in the body Bacteria grow in food and in the body Viruses and Parasites cannot grow in food, only in the body. Viruses and Parasites cannot grow in food, only in the body. Percentage of FB illness attributable to various pathogens: Percentage of FB illness attributable to various pathogens: Bacteria 30% Bacteria 30% Protozoa 3% Protozoa 3% Viruses 67% (scary!!) Viruses 67% (scary!!)

Chemical Hazards Natural- Mycotoxins, scombroid and ciguatera, mushrooms, allergens Natural- Mycotoxins, scombroid and ciguatera, mushrooms, allergens Added- Medicines, pesticides, cleaners, sanitizers Added- Medicines, pesticides, cleaners, sanitizers

Physical Hazards Typically caused by poor handling procedures in the food flow: Typically caused by poor handling procedures in the food flow: Plastics Plastics Staples Staples Band-aids Band-aids Hair Hair Glass Glass Metal shavings Metal shavings

ServSafe Video 1 Introduction to Food Safety Introduction to Food Safety

Groups at Highest Risk: Young Children Pregnant Women Immune Impaired Elderly

Time-Temperature Abuse Allowing food to remain too long in the danger zone: Between 41 F 135 F. Allowing food to remain too long in the danger zone: Between 41 F 135 F. Too long? Too long? 4 Hours Cumulative Time 4 Hours Cumulative Time

How Food becomes time-temp. abused: Failing to hold or store food at required temperatures Failing to hold or store food at required temperatures Failing to cook or reheat food to temperatures that kill micro-organisms Failing to cook or reheat food to temperatures that kill micro-organisms Failing to cool food properly Failing to cool food properly

Cross-Contamination Transferring pathogens from one surface or food to another: Transferring pathogens from one surface or food to another: Which is more dangerous: cooked to raw or raw to cooked contamination? Which is more dangerous: cooked to raw or raw to cooked contamination?

Quiz: GOOD LUCK:

Microorganisms Viruses Bacteria Protozoa/Parasites Mold

Viruses Vary widely in ability to withstand heat and cold. Do not require potentially hazardous foods to survive. Do not increase in number while they are in food. Food and food-contact surfaces serve to transport viruses which reproduce once in a human host. Outbreaks almost always due to poor personal hygiene or a contaminated water supply. Fecal Matter

Norovirus/Norwalk-like Symptoms: 24-48 hours vomiting, diarrhea, abdominal cramps, nausea highly contagious (10 vial particles sufficient to infect individual) viral shedding can continue 2 weeks after recovery 60% of U.S. population is exposed by age 50 in 2004, represented 61% of FBI in Illinois Source: fecal-oral contamination direct person-to-person spread consumption of contaminated food/water

Hepatitis A Virus Foods involved: raw/undercooked shellfish and mollusks contaminated vegetables highly handled food without subsequent cooking milk Source: human fecal or oral contamination sewage polluted water

Virus: Hepatitis A Symptoms:15-50 days inflammation of the liver fever, nausea, abdominal pain fatigue and possibly jaundice Prevention: good personal hygiene food from safe/certified sources potable water supply cook shellfish thoroughly

Bacteria Single cell organism Grows under ideal conditions Some produce spores Often implicated in foodborne illness Some produce infection others intoxication

Infection Infection -- when the bacteria makes you ill. Most bacteria that cause an infectious foodborne illness takes 6-72 hours before you show symptoms. Salmonella and Listeria are examples.

Intoxication Intoxication-- when the waste product produced by the bacteria makes you ill. Most bacteria that cause an intoxication foodborne illness will let you know they are there in less than 6 hours some in 30 minutes! Staphylococcus aureus is a good example.

Foods Identified with Outbreaks Foods containing milk or milk products Sauces, puddings and gravies Eggs and egg products Custards and cream pies Meats, poultry, fish, shellfish and crustacea

Other foods Baked and boiled potatoes Plant foods that have been heat-treated Raw seeds and sprouts Sliced melons Tofu and other soy foods Garlic and oil mixtures

Potentially Hazardous Food (PHF) vs. TCS Foods PHF A food that requires temperature control because it supports the rapid and progressive growth of pathogens PHF A food that requires temperature control because it supports the rapid and progressive growth of pathogens Included foods: Animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil Included foods: Animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil

TCS Foods A food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin production. A food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin production. Still includes: animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil. Still includes: animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil.

Clostridium botulinum Foods involved: improperly canned low acid food cooked food in low oxygen conditions vacuum packaged food garlic in oil grilled onions or mushroom baked potatoes Symptoms: 12-36 hours visual disturbances, vertigo, swallowing difficulty, respiratory paralysis

Clostridium perfringens Characteristics: Vegetative spores resistant to cooking Produces toxins between 70-120 F cafeteria germ or deli-belly Symptoms: 9 to 15 hours diarrhea

Escherichia coli 0157:H7 Foods involved: raw/undercooked ground beef & red meats other foods: unpasteurized cider, bean sprouts, imported cheese Sources: human fecal contamination intestinal tract warm-blooded animals Symptoms:12-72 hrs abdominal pain, watery/bloody diarrhea, nausea, vomiting, fever with some types

Salmonella enteritidis Foods involved: raw/undercooked poultry, eggs, meat unpasteurized milk and dairy products Source: domestic and wild animals infected humans Symptoms:8 hrs-3 days abdominal pain (diarrhea), nausea, headaches and fever

Staphylococcus aureus Source: infected humans (skin, nose, throat, sores) Foods involved: cooked or warmed over foods high in protein, sugar and salt Symptoms: 1-6 hours nausea, vomiting, diarrhea and dehydration

Listeria monocytogenes Foods involved: soil grown fruits and vegetables raw and unpasteurized milk, soft cheeses uncooked meat, ground beef, poultry deli meats,hot dogs,hard salami,sausages Sources : soil decaying vegetation (silage) 37 species of mammals

Listeria monocytogenes Symptoms: few days to 3 weeks ingestion of fewer than 1000 cells thought sufficient to cause symptoms fever, nausea, vomiting, fatigue, diarrhea, meningitis, pregnancy complications may be leading fatal foodborne infection in U.S. (33% overall fatality rate) Characteristics: grows between 34F to 122F prefers 86F to 117F grows over a pH range of 4.0 to 9.5

Shigella Foods involved: raw produce moist prepared foods direct contamination Source: infected humans flies Symptoms:12-50 hours diarrhea, fever, chills, dehydration

Campylobacter jejuni widely distributed in nature found in intestinal tract of animals and distributed during processing undercooked meat, poultry, unpasteurized dairy products, cross-contaminated foods

FAT TOM Conditions Bacteria Need F ood A cidity T emperature T ime O xygen M oisture

F stands for Food egg, meat, fish, poultry and egg products custard, cream pie milk or milk products pudding, sauces, gravies, ice cream cooked rice and pasta cooked vegetables and soups Protein and cooked carbohydrates :

A stands for Acidity Bacteria grow best near neutral pH 7 Acid Alkaline Base lemon 2.2 peas 5.7 human blood 7.4 tomato 4.5 chicken 6.2 canned peach 4.2 chlorine bleach sanitizing solution 7.0 Neutral undiluted chlorine bleach 11.4 baking soda 8.4

Acidity Bacteria grow best near neutral. Food with a pH near neutral include animal products like meat, fish, poultry, dairy products, and eggs. Foods with a pH below 4.6 are considered acidic and do not support the growth of Clostridium botulinum.

T stands for Temperature

90 F30 minutes 70 F1-1/2 hours 60 F2-1/4 hours 50 F3 hours 40 F 12 hours 32-35 F 36 hours Look how long it takes bacteria to double at different temperatures: T stands for Time

How fast bacteria grows Time in minutes 0 0:20 0:40 1:00 1:20 1:40 2:00 3:00 4:00 5:00 6:00 7:00 # of bacteria 10 20 40 80 160 320 640 5,120 40,960 327,680 2,621,440 20,971,520

Bacteria can be: Anaerobic only grow without air Aerobic only grow with air Facultative - ability to adjust O stands for Oxygen Most bacteria that affect man are aerobic.

M stands for Moisture (a w ) Bacteria need moisture to grow Bacteria need an a w of 8.5 or higher to grow.

Controlling Bacterial Growth Add acid Raise or lower temperature Decrease moisture Reduce time in danger zone

Vegetative Bacteria Found on many raw animal foods Found on many raw animal foods (meat, fish, eggs, milk), processed foods Salmonella E. Coli 0157:H7 Listeria Monocytogenes Control Measures: Cooking No Bare Hand contact with RTE Handwashing Employee Health Temperature Control

Bacterial Spore-Formers Spore_ Survival mechanism for certain bacteria, Heat Resistant Spore_ Survival mechanism for certain bacteria, Heat Resistant C. perfringens C. perfringens C. botulinum C. botulinum B. cereus B. cereus Control Measures: Proper Cooling Hot and Cold Holding

Protozoa Cryptosporidium Spread through fecal contamination Incidences are high in day care and nursing home facilities Giardia Most frequent cause of non-bacterial diarrhea Consumption of contaminated water and direct person to person contact

Parasites Cyclospora One cell parasite Ingesting contaminated food or water and various types of fresh produce Trichinella Source: undercooked pork/wild game Freeze 5 F > 30 days or cook 160 F

Mold Some cause allergic reactions and respiratory problems Under right conditions, a few molds can produce mycotoxins poisonous toxins that can make you sick While they prefer warm conditions, molds can grow in refrigeration Can tolerate sugar and salt better than most other food invaders See chart when to use and when to dispose

Major Food Allergens Cows Milk Cows Milk Peanuts Peanuts Soybeans Soybeans Shellfish Shellfish Wheat Wheat Tree Nuts Tree Nuts Fish Fish Eggs Eggs

Allergen Awareness Training Food allergens are considered the biggest health threat in full service restaurants because of the complexity of ingredients Food allergens are considered the biggest health threat in full service restaurants because of the complexity of ingredients Managers are required to ensure threat employees are properly trained in food safety, including food allergy awareness! Managers are required to ensure threat employees are properly trained in food safety, including food allergy awareness!

ServSafe Video 2 Overview of Foodborne Microorganisms and Allergens Overview of Foodborne Microorganisms and Allergens

Review Quiz ServeSafe 2 What are Microorganisms that can cause illness called? What are Microorganisms that can cause illness called? Pathogens Pathogens

Name 4 types of microorganisms Bacteria Bacteria Viruses Viruses Fungus Fungus Parasites Parasites

Name 6 conditions for growth that bacteria need: Food Food Acidity Acidity Temperature Temperature Time Time Oxygen Oxygen Moisture Moisture

Nutrients Bacteria need to grow and survive: Carbohydrates Carbohydrates Protein Protein

Temperature Danger Zone? 41 F 135 F 41 F 135 F

Time required for micro-organisms to grow to levels to cause sickness? 4 + hours at temps in the danger zone 4 + hours at temps in the danger zone

Of the six conditions for pathogen growth, which 2 can you control? Time Time Temperature Temperature

Name some basic characteristics of a virus: Needs a living host Needs a living host Often caused by poor personal hygiene Often caused by poor personal hygiene Fecal/oral route Fecal/oral route

PersonalHygiene

Hand-washing is a critical aspect of personal cleanliness. Hands are the most common vehicles for transferring bacteria. CDC identified Poor Personal Hygiene as 1 of the top 5 leading causes of Foodborne Illness

Wash Hands After... Using the restroom Using the restroom Contact with body fluids Contact with body fluids Touching areas of body Touching areas of body Touching unclean equipment, work surfaces, soiled clothing Touching unclean equipment, work surfaces, soiled clothing Using tobacco of any form Using tobacco of any form

Wash Hands... Before and after preparing or eating food and beverages Before and after preparing or eating food and beverages After handling raw meat, poultry, fish or eggs After handling raw meat, poultry, fish or eggs Clearing/scraping dirty dishes/utensils Clearing/scraping dirty dishes/utensils After using chemicals After using chemicals

24 Hours

Handwashing Procedure Use hot running water Use hot running water Wet hands; add soap; lather Wet hands; add soap; lather Scrub 20 seconds Scrub 20 seconds Rinse under running hot water Rinse under running hot water Dry with paper towel or air dryer Dry with paper towel or air dryer Dont re-contaminate Dont re-contaminate 5 10 15 20

Handwash Activity: Glow Germ Glow Germ

Direct contact with RTE food should be avoided when possible Ready-to-Eat (RTE) Food Food in a form that is edible without washing * * cooking additional preparation

Hands-Off Policy Avoid bare hand contact with RTE food by using: Deli tissues Clean spatulas or tongs Single-use gloves Reference: Food Service Sanitation Code Section 750.160

At least annually review operations to identify and document procedures where RTE foods must be routinely handled with bare hands.

Using Hand Sanitizers Hand sanitizers are specially made liquids used to lower the number of microorganisms on the skin surface. Hand sanitizers are specially made liquids used to lower the number of microorganisms on the skin surface. They may be used after washing the hands. They may be used after washing the hands. There is currently no sanitizer authorized to use in place of proper hand-washing. There is currently no sanitizer authorized to use in place of proper hand-washing. Over-use of hand sanitizers can over-dry your hands and promote cracking. Over-use of hand sanitizers can over-dry your hands and promote cracking.

Hand Sanitizers Not effective against the Norovirus (Norwalk-like viruses) the leading FBI Not effective against the Norovirus (Norwalk-like viruses) the leading FBI Very poor against spores, oocysts and many viruses Very poor against spores, oocysts and many viruses Sanitizer when applied and not washed off will become an indirect food additive Sanitizer when applied and not washed off will become an indirect food additive The fat, proteins, etc. in a food service setting interferes with and neutralizes the alcohol efficacy (Source: IDPH, 2004) The fat, proteins, etc. in a food service setting interferes with and neutralizes the alcohol efficacy (Source: IDPH, 2004)

Single-Use Gloves Discarded when damaged, soiled or operation interruption occurs Must be single use Used for only one task/purpose

Employee Practices Proper hand-washing Clean working uniform/clothing Effective hair restraints Trimmed and clean fingernails

Employee Practices No use of tobacco Food consumed only in designated dining areas Wounds and sores not exposed Avoid hand contamination when handling soiled tableware

750.520 General Clothing Employees shall keep hair from contacting exposed food, clean equipment, utensils and linens and unwrapped single-service and single-use articles. Employees shall keep hair from contacting exposed food, clean equipment, utensils and linens and unwrapped single-service and single-use articles. Hats Hats Hair Coverings or nets Hair Coverings or nets Beard Restraints Beard Restraints Clothing that covers body hair Clothing that covers body hair

750.530 General Employee Practices A food employee may drink from an enclosed beverage container if the container will prevent the contamination of: A food employee may drink from an enclosed beverage container if the container will prevent the contamination of: Hands Hands The container The container Food, equipment Food, equipment

Jewelry? No jewelry on arms or hands No jewelry on arms or hands Exception: Plain Ring such as a wedding band Exception: Plain Ring such as a wedding band

Reporting Symptoms: Employees must notify management if they are experiencing any of the following symptoms: Employees must notify management if they are experiencing any of the following symptoms: Vomiting Vomiting Diarrhea Diarrhea Jaundice Jaundice Sore throat with fever Sore throat with fever Wound or lesion, such as a boil or infected wound Wound or lesion, such as a boil or infected wound

Reporting Diseases: Management must notify regulatory agency if the employee has: Management must notify regulatory agency if the employee has: Norovirus Norovirus Hepatitis A Virus Hepatitis A Virus Shigella Shigella E. Coli 0157:H7 E. Coli 0157:H7 Salmonella typhi Salmonella typhi Sometimes food handlers may be healthy carriers! Sometimes food handlers may be healthy carriers!

ServSafe Video 3: Personal Hygiene Personal Hygiene

Quiz Good Luck! Good Luck!

Purchasing Know your supplier Purchase from reputable sources Schedule deliveries for off-peak hours Stagger delivery times Receive only one delivery at a time Allow time for inspection

Deliveries: Allow you to inspect the production facility Use properly refrigerated trucks and units Use employees trained in sanitation Cooperate while you inspect the delivery Suppliers Should

Receiving Inspect supplies quickly Use trained staff Store deliveries promptly Use calibrated thermometers to check product temperatures Reject unacceptable goods Only authorized employees should sign for deliveries

Inspecting Deliveries All non-frozen dairy foods must be delivered at 41F or lower Shell eggs must be 45F or lower, clean and uncracked Fresh meat, fish, poultry must be 41F or lower Fresh live crustacean 45F or below

Inspecting Canned Goods Never accept home canned foods Reject damaged cans Rust Rust Swollen sides or ends Swollen sides or ends Flawed seals or seams Flawed seals or seams Dents and leaks Dents and leaks

Choose Appropriate Thermometers Thermocouples Bi-metallic stemmed thermometers Digital thermometers Time-temperature indicator (TTIs) (Single use) Specialty thermometers candy candy meat meat deep-fry deep-fry refrigerator/freezer refrigerator/freezer

Thermometers Temperature Probes? Temperature Probes? Insertion Probes? Insertion Probes? Penetration Probes? Penetration Probes? Be aware that a thermometer may be called by different names on the exam. The most important rule is to use them!!! Be aware that a thermometer may be called by different names on the exam. The most important rule is to use them!!!

Use a Calibrated Thermometer Ice Point Method submerge sensor in a 50/50 ice water slush 30 seconds submerge sensor in a 50/50 ice water slush 30 seconds adjust calibration nut to 32F (0C) adjust calibration nut to 32F (0C) Boiling Point Method submerge sensor in boiling water 30 seconds submerge sensor in boiling water 30 seconds adjust calibration nut to 212F (100C) adjust calibration nut to 212F (100C)

Activity: Calibrate Metal-Stem thermometers using cold water method. Calibrate Metal-Stem thermometers using cold water method.

Storing Food Safely Use the first in, first out method (FIFO) Date packages and containers Date packages and containers Use date received or Date stored after preparation Rotate back to front Regularly check package dates

Refrigerator Storage Refrigeration must keep foods at 41F or below To achieve 41F air temp should be 2 lower in warmest part Never line shelves Never overload

Dry Storage At least 6 inches off the floor Away from direct sunlight Temperature 50-70F Relative humidity 50-60% Well ventilated and pest free

Freezer Storage Maintain at 0F or below Use a freezer thermometer to regularly check unit temperature Place only chilled or frozen foods in freezers

ServSafe Video 4 Purchasing, Receiving and Storage Purchasing, Receiving and Storage

Video Review: What must be done with food that has spent 4+ hours in the temperature danger zone? What must be done with food that has spent 4+ hours in the temperature danger zone? Thrown out Thrown out

Video Review When checking the texture of meat, fish, or poultry, what signs tell you that the items should be rejected? When checking the texture of meat, fish, or poultry, what signs tell you that the items should be rejected? Slimy, sticky or dry Slimy, sticky or dry Flesh is soft and leaves an imprint when touched Flesh is soft and leaves an imprint when touched

Video Review How do you label food prepared on site held for 24 hours or more? How do you label food prepared on site held for 24 hours or more? Name of the food Name of the food Date prepared Date prepared Date by which it should be sold, consume, or discarded. Date by which it should be sold, consume, or discarded.

Video Review How long can you store RTE food that was prepared on site? How long can you store RTE food that was prepared on site? Maximum of 7 days if it has been held at 41 F or below. Maximum of 7 days if it has been held at 41 F or below.

Video Review 750.151 Commercially Processed: 750.151 Commercially Processed: Food packaged by a processing plant must be date marked once it is opened and held longer than 24 hours, to indicate the day when food shall be consumed, sold, or discarded. Food packaged by a processing plant must be date marked once it is opened and held longer than 24 hours, to indicate the day when food shall be consumed, sold, or discarded. Date mark may not exceed manufacturers Date mark may not exceed manufacturers use-by date on package use-by date on package

Video Review What should the temperature of a dry- storage area be? What should the temperature of a dry- storage area be? Between 50 F - 70F Between 50 F - 70F

Video Review How high off the floor should dry food be stored? How high off the floor should dry food be stored? At least 6 inches off the floor At least 6 inches off the floor

Activity: Grandmas Cupcakes Grandmas Cupcakes

Preparing, Cooking, & Serving Food

Preparing, Cooking & Serving Food Thawing Thawing Cooking Cooking Holding Holding Serving Serving Cooling Cooling Reheating Reheating

Thawing Foods Safely 1.In refrigerated unit with food not exceeding 41F. 2.Under cold potable running water 70F or below in an unwrapped package. Product temperature remains 41F or below.

3.In microwave with the cooking process immediately following. 4.As part of the conventional cooking process. Thawing Foods Safely

Cooking Safely Cook no further in advance than necessary. Cook no further in advance than necessary. Thoroughly cook breaded foods. Discard contaminated breading. Thoroughly cook breaded foods. Discard contaminated breading. Marinate foods in the refrigerator; discard contaminated marinade. Marinate foods in the refrigerator; discard contaminated marinade. Cook foods thoroughly to required temperatures in code. Cook foods thoroughly to required temperatures in code.

Time and Temperature Illinois Code Requirements 145F or above for 15 seconds - shell eggs for immediate service145F or above for 15 seconds - shell eggs for immediate service Fish Fish Pork New Temp. change Pork New Temp. change 155F for 15 seconds - Govt inspected game animals, chopped, minced, flaked or ground fish and meats, injected meats, shell eggs not for immediate service155F for 15 seconds - Govt inspected game animals, chopped, minced, flaked or ground fish and meats, injected meats, shell eggs not for immediate service

165F or above for 15 seconds - field-dressed wild game animals, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry or stuffing containing fish, meat or poultry. 165F or above for 15 seconds - field-dressed wild game animals, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry or stuffing containing fish, meat or poultry. Time and Temperature Illinois Code Requirements continued

Minimum Temperature requirements Chicken 165 FPork 145F Chicken 165 FPork 145F Beef130F-145FGround Beef 155F Beef130F-145FGround Beef 155F Fish145FEggs (immediate) 145F Fish145FEggs (immediate) 145F Eggs(held)155FField Wild Game 165F Eggs(held)155FField Wild Game 165F Inspected game 155FVegetables/Fruit 135F Inspected game 155FVegetables/Fruit 135F Soups/Casseroles 165F (Good General rule) Soups/Casseroles 165F (Good General rule) Stuffed Meats and Pastas 165F Stuffed Meats and Pastas 165F Reheat 165F (Quickly) Reheat 165F (Quickly) Microwave 165F Microwave 165F

Using in Microwave Oven Cook food to a minimum of 165 F Cook food to a minimum of 165 F Rotate or stir food Rotate or stir food Cover food to retain surface moisture Cover food to retain surface moisture Allow to stand for 2 minutes to equalize temperature Allow to stand for 2 minutes to equalize temperature

750.153 Time as a Public Health Control Time only, rather than time in conjunction with temperature, is used as the public health control for certain PHFs/TCS Time only, rather than time in conjunction with temperature, is used as the public health control for certain PHFs/TCS Must have initial temperature of 41 F or less or 135F or greater Must have initial temperature of 41 F or less or 135F or greater Marked with use-by time (4 hours) Marked with use-by time (4 hours) Must be cooked or served within 4 hr. limit Must be cooked or served within 4 hr. limit Written procedures shall be maintained and made available to regulatory authority upon request. Written procedures shall be maintained and made available to regulatory authority upon request.

Raw and Under-Cooked Animal Foods Exempt from cooking requirements if establishment follows the Consumer Advisory Requirements. Exempt from cooking requirements if establishment follows the Consumer Advisory Requirements. Examples: raw marinated fish, raw molluscan shellfish, steak tartare, lightly cooked fish, rare meat, soft cooked eggs. Examples: raw marinated fish, raw molluscan shellfish, steak tartare, lightly cooked fish, rare meat, soft cooked eggs.

Hold Foods Safely Use hot holding equipment for service, never for re-heating Use hot holding equipment for service, never for re-heating Cover food to retain heat and guard against cross-contamination Cover food to retain heat and guard against cross-contamination Monitor temperature of equipment Monitor temperature of equipment Use thermometers to check foods internal temperature Use thermometers to check foods internal temperature

Hold Foods Safely Establish a schedule for checking food temperatures (every 2 to 4 hours) Establish a schedule for checking food temperatures (every 2 to 4 hours) Establish a policy to ensure that food being held is discarded after a specific time Establish a policy to ensure that food being held is discarded after a specific time Some good holding practices although not required:

Food Holding and Service Potentially hazardous food held at: 41 F or below internal temperature 135 F or above internal temperature Exception rare roast beef - 130 F or above

Consumer Advisory The Illinois Department of Public Health advises that eating raw or under-cooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 9, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

Consumer Advisory Can be the form of: Can be the form of: * brochure * deli case or menu advisory * label statement * table tent * placard written notice visible to patron

Consumer Advisory for Domestic & Game Animals When serving uninspected wild game at public events, notification of increased risk by placard is required. When serving uninspected wild game at public events, notification of increased risk by placard is required. Game must be cooked to a higher temperature to overcome possible contamination. Game must be cooked to a higher temperature to overcome possible contamination. Customers may not be charged for uninspected wild game. Customers may not be charged for uninspected wild game.

Raw and Under-Cooked Animal Foods Nursing homes, hospitals, day care centers and nursery schools that serve a highly susceptible population, including the elderly, young children under age nine, pregnant women, and individuals who are ill or have compromised immune systems shall not serve raw or under-cooked animal foods or must comply with subsections of the code. Nursing homes, hospitals, day care centers and nursery schools that serve a highly susceptible population, including the elderly, young children under age nine, pregnant women, and individuals who are ill or have compromised immune systems shall not serve raw or under-cooked animal foods or must comply with subsections of the code.

Serving Safely Handle glassware and dishes properly Handle glassware and dishes properly Avoid, when possible, bare-hand contact with food that is cooked or ready to eat Avoid, when possible, bare-hand contact with food that is cooked or ready to eat Once served to a consumer, food can not be reserved unless it is prepackaged and in sound condition Once served to a consumer, food can not be reserved unless it is prepackaged and in sound condition Do not combine previously served food with fresh food Do not combine previously served food with fresh food

Dispensing Utensils Store in food with dispensing handle extended out of the food Store in food with dispensing handle extended out of the food Store clean and dry or; Store clean and dry or; Store in running potable water dipper wells Store in running potable water dipper wells

Food Safety in Self-Serve Areas Supervise self-service areas constantly Supervise self-service areas constantly Monitor internal food temperatures Monitor internal food temperatures Maintain proper food rotation Maintain proper food rotation Use appropriate display methods to protect food from consumer contamination Use appropriate display methods to protect food from consumer contamination

Food Safety in Off-Site Service Rigid, insulated food containers capable of maintaining hot (135 F), cold temperatures (41 F). Use thermometers. Rigid, insulated food containers capable of maintaining hot (135 F), cold temperatures (41 F). Use thermometers. Clean and sanitize delivery vehicles. Clean and sanitize delivery vehicles. Check internal food temperatures. Check internal food temperatures. Label food with storage, shelf life, and reheating instructions. Label food with storage, shelf life, and reheating instructions. Practice personal hygiene. Practice personal hygiene.

Food Safety in Catering Service Use ice chests or insulated containersUse ice chests or insulated containers Serve cold food from cold-serving equipment and/or on iceServe cold food from cold-serving equipment and/or on ice Keep raw and ready-to-eat separate during delivery and storageKeep raw and ready-to-eat separate during delivery and storage Use single-use itemsUse single-use items

Cooling Potentially Hazardous Foods From 135F to 70F within 2 hours From 135F to 70F within 2 hours From 70F to 41F within 4 more hours From 70F to 41F within 4 more hours 2 Step Method:

Thickness of the Food Affects Cooling Large pot of soup can take 4x as long to cool as a pot half its size. Large pot of soup can take 4x as long to cool as a pot half its size. A stockpot with 12 gallons of chili could take >36 hours to cool from 135F to 50F. A stockpot with 12 gallons of chili could take >36 hours to cool from 135F to 50F.

Quick Cooling Methods Use ice water bath. Use ice water bath. Add clean ice to foods being cooled. Add clean ice to foods being cooled. Stir cooling food every half hour. Stir cooling food every half hour. Seal hot foods in plastic bags and dip directly into ice. Seal hot foods in plastic bags and dip directly into ice.

Quick Cooling Methods Divide food into smaller batches Divide food into smaller batches Limit food depth in containers to 1-4 depth Limit food depth in containers to 1-4 depth Debone or slice large pieces of meat or poultry Debone or slice large pieces of meat or poultry Pre-refrigerate ingredients Pre-refrigerate ingredients

Pre-cool containers before refrigerating Pre-cool containers before refrigerating Do not stack containers of hot food Use metal containers that facilitate heat transfer Quick Cooling Methods

Allow air circulation around containers. Allow air circulation around containers. In refrigerator, tent aluminum foil or off set lid over a container of hot food to allow air circulation. In refrigerator, tent aluminum foil or off set lid over a container of hot food to allow air circulation. Use a blast chiller. Use a blast chiller.

Cooling Requirements Potentially hazardous food prepared from ambient temperature ingredients like reconstituted food or canned tuna must be cooled within 4 hours to 41F. Fluid milk and milk products, shell eggs, and molluscan shellstock shall be cooled within 4 hours to 41F.

Reheating Potentially hazardous cooked food that has then been refrigerated should be reheated rapidly to 165F or higher. Potentially hazardous cooked food that has then been refrigerated should be reheated rapidly to 165F or higher. Never reheat in steam tables, bainmaires, warmers, or similar hot holding facilities. Never reheat in steam tables, bainmaires, warmers, or similar hot holding facilities.

ServSafe Video 5 Preparation, Cooking and Serving Preparation, Cooking and Serving

Quiz! Quiz! Good Luck! Good Luck!

HACCP HACCP Hazard Analysis Critical Control Point

HACCP Pronounced HASS-up Pronounced HASS-up Developed in 1960s by NASA and Pillsbury Developed in 1960s by NASA and Pillsbury Becoming the new standard for health inspections of food service facilities Becoming the new standard for health inspections of food service facilities HACCP used by food service workers and health inspectors to ensure food is handled safely from receiving to service HACCP used by food service workers and health inspectors to ensure food is handled safely from receiving to service

HACCP focuses on preventing rather than reacting to a problem HACCP focuses on preventing rather than reacting to a problem Systematic approach to food safety Systematic approach to food safety HACCP plan includes 7 principles HACCP plan includes 7 principles HACCP

Principle #1 Conduct a hazard analysis - Identify hazards Microbiological - E. coli Chemical - mercury in fish Physical - bone glass HACCP

Principle #2 Identify the critical control points (CCP) in the food preparation. Points or steps where hazard can be controlled. HACCP

Principle #3 Time, temperature, pH, preservatives Time, temperature, pH, preservatives Establish critical limits for preventive measures. Establish critical limits for preventive measures. Guidelines HACCP

Principle #4 Establish procedures to monitor CCPs i.e. visual check, check temperature, time Guidelines HACCP

Principle #5 Establish corrective action to be taken when monitoring shows that a critical limit has been exceeded. Date of Who Will CorrectiveCorrect ActionProblem HACCP

Principle #6 -Written HACCP Plan -Monitor and document (Keep records) HACCP Report HACCP

Principle #7 -Establish procedures to verify that the HACCP plan is working. i.e. random samples -Review HACCP records for compliance. -Review HACCP records for compliance. HACCP HACCP Report

HACCP Activity Recipe Analysis Recipe Analysis CCPs CCPs Cooking Cooking Cooling Cooling Reheating Reheating

Risk Based Inspections Manager/Inspector spends the time observing the practices and procedures used by kitchen staff Manager/Inspector spends the time observing the practices and procedures used by kitchen staff Take corrective action if needed Take corrective action if needed

Evaluate Types of preparation No Cook- RTE No Cook- RTE No kill step No kill step Cold holding temp Cold holding temp Avoidance of cross-contamination Avoidance of cross-contamination Same Day Same Day Cooking temps Cooking temps Hot Holding temps Hot Holding temps Complex Food Prep Complex Food Prep Cooking Cooking Cooling Cooling Hot and Cold holding temps Hot and Cold holding temps Labeling and date marking Labeling and date marking Reheating Reheating

Cleaning and Sanitizing

Two ways to sanitize... With heat With chemicals

Heat Sanitizing Manual -- immersion in clean hot water for minute maintained at a temperature of 170F or higher Manual -- immersion in clean hot water for minute maintained at a temperature of 170F or higher Mechanical temperature varies depending upon type of machine used (see IDPH code - page 58) Mechanical temperature varies depending upon type of machine used (see IDPH code - page 58) Test using sensitive tapes and strips Test using sensitive tapes and strips

Manual Chemical Sanitizing 1 minute minimum immersion in a cleaning solution containing at least 50 ppm chlorine as a hypochorite and having a water temperature of 75 F 1 minute minimum immersion in a cleaning solution containing at least 50 ppm chlorine as a hypochorite and having a water temperature of 75 F or

Manual Chemical Sanitizing at least one minute immersion in a cleaning solution containing at least 12.5 ppm of available iodine and having a pH not higher than 5.0 and having a temperature of at least 75F at least one minute immersion in a cleaning solution containing at least 12.5 ppm of available iodine and having a pH not higher than 5.0 and having a temperature of at least 75F or

Manual Chemical Sanitizing Rinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for immersion sanitizing. Rinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for immersion sanitizing. Use test kits to measure solutions ppm concentration. Use test kits to measure solutions ppm concentration.

Lets make a sanitizing solution

Mechanical Chemical Sanitization Wash water temperature 120F or higher Wash water temperature 120F or higher Keep wash water clean Keep wash water clean Automatically dispense sanitizing chemicals that meet ( 21 CRF 178.1010) requirements Automatically dispense sanitizing chemicals that meet ( 21 CRF 178.1010) requirements Sanitizing rinse water not less than 75F Sanitizing rinse water not less than 75F Use test kit to measure ppm accuracy Use test kit to measure ppm accuracy Dishwasher machines shall be thoroughly cleaned at least once a day or more often when needed Dishwasher machines shall be thoroughly cleaned at least once a day or more often when needed

Sanitizing In-Place Equipment Unplug first Unplug first Remove food scraps Remove food scraps Removable parts cleaned in a 3- compartment sink Removable parts cleaned in a 3- compartment sink Wash remaining surfaces Wash remaining surfaces Apply sanitizer to cleaned surfaces Apply sanitizer to cleaned surfaces Allow parts to air dry before re-assembling Allow parts to air dry before re-assembling Re-sanitize the external food- contact surfaces Re-sanitize the external food- contact surfaces

Air Drying Air-dry all equipment, tableware, and utensils Air-dry all equipment, tableware, and utensils Wiping can re-contaminate equipment and remove the sanitizing solution Wiping can re-contaminate equipment and remove the sanitizing solution Store only dry equipment--if wet it can foster bacterial growth Store only dry equipment--if wet it can foster bacterial growth

Wiping Cloths Moist cloths or sponges used for wiping and cleaning should be rinsed frequently and stored in sanitizing solution between uses. Use separate cloths or sponges for wiping food spills on food contact surfaces and for cleaning non-food contact surfaces.

Equipment/Utensils Chipped, Cracked and stained equipment/utensils are NOT considered smooth and easily cleanable Chipped, Cracked and stained equipment/utensils are NOT considered smooth and easily cleanable ACID foods have the potential to interact with chipped enamel-ware ACID foods have the potential to interact with chipped enamel-ware Lead-based pottery/dishes should never be used. Lead-based pottery/dishes should never be used.

Pest Control Best Control: Good Sanitation Best Control: Good Sanitation 1. Seal all cracks and crevices 2. Keep all doors and windows shut 3. Work with a licensed pest control operator

Garbage All outside garbage containers must have a lid on at all times All outside garbage containers must have a lid on at all times The dumpster lid shall be closed at all times. The dumpster lid shall be closed at all times. Outside garbage areas must be maintained and not have debris on the ground Outside garbage areas must be maintained and not have debris on the ground Garbage cans and dumpsters must be placed on a cleanable surface Garbage cans and dumpsters must be placed on a cleanable surface

Plumbing Air Gap most reliable backflow prevention device Air Gap most reliable backflow prevention device

ServSafe Video 6 Facilities, Cleaning and Sanitizing, and Pest Management Facilities, Cleaning and Sanitizing, and Pest Management

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IDPH Food Service Sanitation Manager Certification Course Your Title upon completion: IDPH Certified...

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Transcript of IDPH Food Service Sanitation Manager Certification Course Your Title upon completion: IDPH Certified...