PIC (Person-In-Charge) Level One Food Safety Training
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Transcript of PIC (Person-In-Charge) Level One Food Safety Training
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Person-in-Charge Training
Level One
Presented By:David Ramby, R.S./R.E.H.S.
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Why Food Safety?Number of Americans who died/hospitalized
from fires in 2011?3,005 deaths/
17,500 hospitalized (U.S. Fire Association)
Number of Americans who died/hospitalized from eating food in 2011?
3,037 deaths/ 127,839 hospitalized
(CDC)
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Cost of Foodborne Illness
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Foodborne Illness Is A Big Deal!
Estimated 3,000 deaths in US each year
Most cases go unreported (diarrhea, vomiting, abdominal cramps, headaches)
3rd most common illness complaint
Impact on the US economy is over $10 billion / year
(information from www.cdc.gov)
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Key Terms Time and Temperature Controlled for Safety Food (TCS Food) – Food that requires time and temperature control for safety to limit pathogenic microorganism growth or toxin formation (Formerly known as Potentially Hazardous Food)
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TCS FOOD
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Ready-to-eat Food – Food that is in an edible form without additional preparation to achieve food safety (i.e. cooked hamburger, buns, lunchmeat, soda, sugar, fruit and vegetables, chicken salad)
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• Temperature Danger Zone – Temperature range that supports rapid growth of microorganisms that can cause food to become unsafe
• 41°F - 135°F
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Key Terms
Food Contact Surface – A surface that comes in contact with food and can contribute to contamination of food if not properly cleaned, sanitized, or protected from cross contamination. Cross Contamination – Transfer of microorganisms from one food to another, from food to a food contact surface, or from one food contact surface to another. Non-food contact surface – Surfaces of equipment, prep areas, floors, walls, or ceiling that do not have contact with food.
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Foodborne Illness
•Foodborne Illness– Illness carried or transmitted to people by food
•Foodborne-Illness Outbreak – Incident in which two or more people experience
the same illness after eating the same food
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Populations at High Risk for Foodborne Illness
•Higher Risk People– Infants and preschool-age children– Pregnant women– Elderly people– People taking certain medications– People who are seriously ill
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Time and Temperature Controlled for Safety Food (TCS Food)
Food Favoring the Rapid Growth of Microorganisms:
Dairy
Eggs
Meat Fish Soups and Chili
Poultry Shellfish
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Time and Temperature Controlled for Safety Food (TCS Food)
• Food Favoring the Rapid Growth of Microorganisms: continued
Baked potatoes
Tofu
Garlic in Oil mixture
Raw seed sprouts
Cut melons
Deli meat
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Food Hazards
•Biological Hazards – Bacteria, viruses, parasites, fungi– Toxins
•Chemical Hazards– Pesticides, food additives, cleaning
supplies, toxic metals•Physical Hazards
– Hair, dirt, metal staples, chipped or cracked dishes
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How Food Becomes Unsafe Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
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Time-Temperature Abuse
•Food has been abused:– Any time it has been allowed to remain too long at
temperatures favorable to the growth of foodborne microorganisms
– It is not cooked or reheated to temperatures that kill microorganisms
– It is not cooled properly
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Cross-Contamination
•Cross-contamination occurs when: – Microorganisms are transferred from
one food or surface to another– Contaminated food touches or drips fluids
onto ready-to-eat food.– A foodhandler touches contaminated food
and then touches ready-to-eat food.– Ready-to-eat food touches contaminated
surfaces.– Contaminated cleaning towels touch food
contact surfaces.
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Apply Your Knowledge: Potentially Hazardous or Not?
•Which of these are potentially hazardous?
___ Raw carrots___ Sliced melons___ Raw bean sprouts___ Baked potatoes___ Soda crackers___ Apples___ Bananas___ Flour
___ Dry rice ___ Tofu ___ Limes ___ Eggs ___ Soy burger___ Milk ___ Bread
1
2
3
4
5
6
7
8
9
101112131415
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The Microworld
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Microbial Contaminants
•Microorganism– Small, living organism
•Pathogen – Illness-causing microorganism
•Toxin – Poison
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Food Microbial Contaminants
Bacteria Viruses Parasites Fungi
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What Microorganisms Need to Grow: FAT TOM
FFood AAcidity T
T O M
Temperature
Time Oxygen Moisture
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What Microorganisms Need to Grow: FAT TOM
•Food– Foodborne microorganisms require
nutrients to grow. Specifically carbohydrates and proteins
– Can be found in TCS food including:• Meat• Poultry• Dairy products• Eggs
F
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What Microorganisms Need to Grow: FAT TOM
•Acidity– Foodborne microorganisms grow
best in food that has a neutral or slightly acidic pH (7.5 to 4.6)
– Most food falls into this rangeAcidity
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What Microorganisms Need to Grow: FAT TOM
•Temperature– Foodborne microorganisms grow
well at temperatures between 41˚F and 135˚F (5˚C and 57˚C) T
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What Microorganisms Need to Grow: FAT TOM
Time Foodborne microorganisms need
sufficient time to grow 4 hours or more in The “Danger Zone” =
growth high enough to cause illness with most foods
T
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What Microorganisms Need to Grow: FAT TOM
•Oxygen– Some foodborne microorganisms
require oxygen to grow, while others grow when oxygen is absent O
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What Microorganisms Need to Grow: FAT TOM
•Moisture– Most foodborne microorganisms
require moisture to grow– The amount of moisture available in
food for this growth is called water activity (aw)
– TCS food typically has an aw of .85 or higher
Moisture
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Controlling the Growth of Microorganisms
•Two conditions you can control:– Temperature
• Refrigerate or freeze food properly• Cook food properly
– Time• Minimize time food spends
in the temperature danger zone (TDZ)
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Apply Your Knowledge: What Bacteria Need to Grow!
•Which conditions typically support the growth of microorganisms?
Food that is high in fat Food that contains protein pH of 9.0 Temperature of 155F (68C) or higher Dry environment
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Bacteria That Cause Foodborne Illness
•Bacteria – Living, single-celled organism– Can be carried by food, water, soil, animals,
humans, or insects– Can reproduce very rapidly under favorable
conditions
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Bacteria That Cause Foodborne Illness
•Bacteria: continued– Some survive freezing– Some change into a different form
called spores to protect themselves– Some spoil food; others cause illness– Some produce toxins that cause illness
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•Certain bacteria can change into a different form, called spores, to protect themselves•Spores
– Form when nutrients are not available– Are commonly found in soil and contaminate food
grown there (eg. E. coli)– Can contaminate meat, poultry, fish, and other
food exposed to soil or dust
Spores
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Spores
•Spores– Can resist heat, allowing them to survive cooking
temperatures– Can revert back to a form capable of growth
when:• Food is not stored at the proper temperature• Food is not held or cooled properly
Clostridium Botulinum bacteria with spores
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Major Foodborne Illnesses Caused by Bacteria
– Salmonellosis– Shigellosis– Listeriosis– Vibrio parahaemolyticus - Gastroenteritis– Vibrio vulnificus - Primary
Septicemia/Gastroenteritis– E. Coli
E. Coli bacteria
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Major Foodborne Illnesses Caused by Bacteria
•Intoxications– Bacillus cereus Gastroenteritis– Staphylococcal Gastroenteritis– Botulism
Clostridium Botulinum bacteria and spores
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Basic Characteristics of Viruses
•Viruses– Some may survive freezing– Can be transmitted from:
• Person to person• People to food• People to food-contact surfaces
– Usually contaminate food through a foodhandler’s improper hygiene
– Can contaminate both food and water supplies
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Major Foodborne Illnesses Caused by Viruses
•Viral Foodborne Illnesses– Hepatitis A – Norovirus Gastroenteritis
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Basic Characteristics of Parasites
•Parasites– Are living organisms that need a
host to survive
– Are small, often microscopic– Infect many animals and can be
transmitted to humans– Are a hazard to food and water
Helminths are potentially common in fresh food and pork worldwide
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Major Foodborne Illnesses Caused by Parasites
•Parasitic Foodborne Illnesses– Anisakiasis– Cryptosporidiosis– Giardiasis
Giardia within intestines
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Fungi
•Fungi– Commonly cause food spoilage
and sometimes illness
Molds Yeasts
Fungi
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Basic Characteristics of Mold
•Mold– Spoils food and sometimes causes
illness– Grows well in acidic food with low
water activity– Is not destroyed by freezing– Can produce toxins such as
aflatoxins
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Basic Characteristics of Yeast
•Yeast– Can spoil food rapidly– May produce a smell or taste of
alcohol as it spoils food– May appear as a pink discoloration
or slime and may bubble
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Contamination, Food Allergens, and Foodborne Illness
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Foodborne Contamiants
•Biological– Fish toxins– Shellfish toxins– Plant and mushroom toxins
•Chemical– Toxic metal poisoning– Chemicals and pesticides
•Physical– Metal shavings from cans, staples– Fingernails, hair, bandages
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Food Allergens
•Common Food Allergens– Milk and dairy products– Eggs and egg products– Fish– Shellfish– Wheat– Soy and soy products– Peanuts– Tree nuts
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How Foodhandlers Contaminate Food
•Foodhandlers can contaminate food when they:
– Have a foodborne illness – Show symptoms of gastrointestinal
illness– Have infected wounds or cuts– Live with, or are exposed to, a
person who is ill– Touch anything that may
contaminate their hands
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How Foodhandlers Contaminate Food
•Behaviors That Can Contaminate Food
Scratching the scalp
Running fingersthrough hair
Wiping or touching the nose
Rubbing an ear
A
B
C
D
Touching a pimple or open sore
Wearing a dirty uniform
Coughing or sneezing into the hand
Spitting in the establishment
E
F
G
H
AB
CD
E
F
G
H
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Components of a Good Personal Hygiene Program
•Good personal hygiene includes:– Maintaining personal cleanliness– Wearing proper work attire– Following hygienic hand practices– Avoiding unsanitary habits and
actions– Maintaining good health– Reporting illnesses
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Handwash Sinks Are VERY Important!
Hand sinks must have:
WARM (>100F) Running water
Soap and SINGLE-USE towels
Conveniently located in food prep, food dispensing, and warewashing areas
Nothing can be stored in front of, in, or on the hand sink at any time.
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OAC 3717-1-05.1
• (L) Handwashing sinks - location and placement.• A handwashing sink shall be located:• (1) To allow convenient use by employees in food
preparation, food dispensing, and warewashing areas; and
• (2) In, or immediately adjacent to, toilet rooms.
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Improper use of handwash sinks
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Improper use of a hand washing sink
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Handwash station in compliance with the food code
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Proper Handwashing Procedure The whole process should take 20 seconds
Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C)
Apply soap Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers
Rinse thoroughly under running water
5 Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet.
Hygienic Hand Practices: Handwashing
1 2 3
4 5
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Hygienic Hand Practices: Hand Antiseptics
•Hand Antiseptics– Must comply with Food and Drug
Administration standards– Should be used after handwashing
(if used in the establishment)– Must NEVER be used in place of
handwashing
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Hygienic Hand Practices: When to Wash Hands
•Foodhandlers must wash their hands after:
– Using the restroom– Handling raw meat, poultry, and
fish (before and after)– Touching the hair, face, or body– Sneezing, coughing, or using
a tissue– Smoking, eating, drinking, or chewing
gum or tobacco
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Hygienic Hand Practices: When to Wash Hands
Foodhandlers must wash their hands after: continued
Handling chemicals that might affect food safety
Taking out garbage Clearing tables or bussing dirty dishes Touching clothing or aprons Touching anything else that may
contaminate hands, such as unsanitized equipment, work surfaces, or washcloths
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Do you see any violations?
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BARE HAND CONTACT WITH READY TO EAT FOOD
•No Bare-Hand Contact with Ready-to-Eat Foods in Ross County
•A food worker can touch (WITH CLEAN HANDS) NON-READY-TO-EAT foods (such as raw hamburger BEFORE it gets fully cooked
•Sausage/pepperonis on a pizza BEFORE it goes through the oven.
This is a critical violation in Ross County
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•Requirements for Foodhandlers
Keep fingernails short and clean
Do not wear false nails or nail polish
Bandage cuts and cover bandages
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Hygienic Hand Practices: Gloves
•Gloves used for handling food:– Must never be used in place of
handwashing– Are for single use only– Should be right for the task– Must be safe, durable, and clean– Must fit properly– Must be used properly
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Hygienic Hand Practices: Gloves
•When to Change Gloves– As soon as they become
soiled or torn– Before beginning a different
task– At least every four hours during
continual use and more often when necessary
– After handling raw meat and before handling cooked or ready-to-eat food
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Wear a clean hat or other hair restraint
Wear clean clothing daily
Remove aprons when leaving food-preparation areas
Remove jewelry from hands and arms
Wear appropriate, clean, and closed-toe shoes
Proper Work Attire
•Foodhandlers should:
A
B
C
D
E
A
B
C
D
E
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Policies Regarding Eating, Drinking, and Smoking
•Foodhandlers must not:– Smoke, chew gum or tobacco, eat
or drink•When
– Preparing or serving food– Working in food-preparation areas– Working in areas used to clean
utensils and equipment
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Ohio Uniform Food Safety Code
•Permits employee drinks to be kept in a closed container if stored in a location that limits possible contamination of food or utensils.
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Employees Must Report to Person-in-charge before beginning their shift if:
• Diagnosed with Foodborne:
1. E. coli2. Salmonella3. Shigella,4. Norovirus5. Hepatitis A
• Meets one of the following High Risk Conditions:
– Suspected of causing or being exposed to a FBI outbreak
– Lives with one that is diagnosed with a FBI
– Lives with one that works with confirmed cases of FBI
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Exclusion
To prevent a person from working as a food employee or entering a
food establishment except for those areas open to the general
public.
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Restriction
To limit the activities of food employee so that there is no risk of transmitting a disease that is transmittable through food and the food employee does not
work with exposed food, clean equipment, utensils, linens, and
unwrapped single-service or single-use articles.
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Which to Use
Exclude• Diagnosed with an
Foodborne illnessJaundiced, if onset occurred in last 7 days
• Highly Susceptible Population• Symptoms• Shedding Organism• Past diagnosed illness
Restrict• Suffering from symptoms
(fever, diarrhea, sore throat with fever, vomiting, jaundiced)
• Shedding Organism• Sneezing, Coughing, Runny
nose, discharges from mouth, eyes, or nose
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ReportingThe Person-In-Charge shall notify the
Health Department that a food worker is diagnosed with a listed foodborne illness (Salmonella, Shigella, E.Coli 0157:H7, Hepatits A, Entamoeba
Hystolictica, Campylobacter, Vibrio Cholerae, Cryptospiridium,
Cyclospora, Giardia, Yersinia)
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Break?
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CLEANING AND SANITIZING
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Wiping Cloths• Wet wiping cloths must be
stored in sanitizer when not in use
• Sanitizer should be 50-100 ppm chlorine or an equivalent chemical • Separate cloths and
solutions for raw meat spills and other purposes are required – Label container “For Raw Meat Surfaces ONLY”
Change sanitizer solution often
(use test strips to measure concentration)
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• All original containers must have original labels
• All working containers must be labeled with common name
• Chemicals must be stored away and/or under food, equipment, utensils, and single service items
• Only chemicals used in 3 compartment sink may be stored above it
Toxic Chemical Storage
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Clean - Keep things clean!
• Cleanliness discourages mice and insects that carry harmful germs.
• Remove unnecessary articles from the premises.
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Employees must verify food is received at proper temperatures at time of delivery:
Receiving Food
• Below 41°F for cold TCS foods• Above 135°F for hot TCS foods• Raw shell eggs 45°F or below
(BREAK?)
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Employees must verify food is:
• From approved sources
• Not adulterated or contaminated
Receiving Food
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• Foods must be obtained from an approved source – no home prepared foods unless “Cottage Food Production”
• An approved source must be inspected by FDA,ODA,ODH or local health district and be in compliance with any applicable regulations.
Approved Source
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• Shellstock tags must be attached to the seafood and kept for 90 days on file.
• Once food is received, it should be stocked or held following the FIFO (First In First Out) method.
APPROVED SOURCE (CONTINUED)
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• The food items listed below are approved as cottage food products: (1) Non-potentially hazardous bakery products; (2) Jams; (3) Jellies; (4) Candy; (5) Fruit butters; (6) Granola, granola bars, granola bars dipped in candy; (7) Popcorn, flavored popcorn, kettle corn, popcorn balls, caramel corn; (8) Unfilled, baked donuts; (9) Waffle cones (10) Pizzelles; (11) Dry cereal and nut snack mixes with seasonings; (12) Roasted coffee, whole beans or ground; (13) Dry baking mixes in a jar, including cookie mix in a jar; (14) Dry herbs and herb blends; (15) Dry seasoning blends; and (16) Dry tea blends.
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• Ensure frozen food is frozen and has no signs of thawing.
• Check poultry, beef, pork, and fish to ensure food is fresh and cold.
• Use metal stem thermometer to check food temperature upon receiving
• Check food or packages for signs of pests!!
Receiving Food
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• Canned food or packaged food shall not be damaged, dented, or opened
• Dry food such as flour, rice, cereal should not have torn packaging or any signs of water damage.
• Deny food that is damaged, dented, or unsafe.
Receiving Food
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Receiving Food
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•Food and utensils must be stored at least 6 inches off the ground (There are exceptions)
•Food on display shall be protected from contamination by the use of packaging, food
guards, display cases, or other effective means
Storage
Food in packages and working containers may be stored less than six inches (fifteen centimeters) above the floor on case lot handling equipment as specified under paragraph (II) of rule 3717-1-04.1 of the Administrative Code; and pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
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Examples of Improper Food Storage
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SeparateFood to Food
• Do NOT store raw meat, fish, poultry and eggs ABOVE ready-to-eat foods.
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Separate In Refrigerator
L ev el 4 P o ultry BOT T OM
L ev el 1 R e ad y-to -ea t-fo od s P re -c oo ke d foo ds
ABOV E
L ev el 2 E g gs F ish
W h o le Be ef W h o le Po rk W h o le La m b
ABOV E
L ev el 3 G ro u nd Me ats
ABOV E
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SeparateEquipment to Food
Do NOT use the same cutting board or equipment to prepare raw meats and cooked
or ready-to-eat foods
UNLESS
cutting boards, equipment, utensils and hands have been washed, rinsed and sanitized between
each use!
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Why is this storage wrong?
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IMPROPER CLEANING PRACTICES
OAC 3717-1-04.5(A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils.(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.(2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.(B) Equipment food-contact surfaces and utensils - cleaning frequency.(1) Equipment food-contact surfaces and utensils shall be cleaned:(a) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;(b) Each time there is a change from working with raw foods to working with ready-to-eat foods;(c) Between uses with raw fruits and vegetables and with time/temperature controlled for safety food;(d) Before using or storing a food temperature measuring device; and(e) At any time during the operation when contamination may have occurred.
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• All food contact surfaces and utensils used with time/temperature controlled for safety (TCS) food must be cleaned every 4 hours if stored at room temperature
• Items under refrigeration (41° F) must be cleaned every 24 hours
• Utensils kept in hot food above 135F must be cleaned every 24 hours.
Sanitation of food contact surfaces
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3 Sinks to Wash, Rinse, Sanitize!
Pre-Rinse, Scrape, Soak
Air Dry
WASH RINSE SANITIZE
(use test strips to measure concentration of sanitizer)
Sanitize for 30 at least 30 secondsWash solution
must be 110°F or above
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Proper Manual Warewashing
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Improper Manual Warewashing
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Approved Sanitizers and Recommended Concentrations
Iodine 25 ppm
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Chlorine-based sanitizer solution
NOTE: Do NOT Use Scented Bleach.
Note: Around a half-cap full added to 1 gallon of water
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Concentration = 200-400 Parts Per Million
Quaternary Ammonia based Sanitizer Solution
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Good
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Sanitizer concentration is too strong
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Dishwashing Machines
• Wash – using detergent and hot water 135 - 165°F
• Rinse – clear hot water• Sanitize –
– Hot water - 180°F– Chemical sanitizer –
50ppm chlorine or an equivalent chemical
(use test strips to measure concentration)
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http://wtvr.com/2012/09/30/dead-deer-inside-chinese-restaurant-forces-closure/
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Cold holding TCS foodRefrigerate foods right away!
• Cold foods must be held at 41°F or below.
• Date mark all ready-to-eat foods after opening or preparation. Discard after 7 days.
• Use temperature log sheets to enter temperatures during every shift.
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• Date Marking is required for foods that require temperature controls AND does not require further cooking or heat treatment REGARDLESS OF MANUFACTURER “USE BY” DATES
• Examples:– Chicken or ham salad– Potato or pasta salad– Lunch meat– Cut melons– Diced or cut tomato– In-house prepared ready-to-eat food.
Date Marking of Time/Temperature Controlled For Safety Foods
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• Foods stored at 41ºF for more than 24 hours– Must be date marked to discard
within 7 days of opening original packaging
• Freezing can stop the counting of time – must record date of opening, date of freezing, date of thawing, and discard date
Date Marking
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Date Marking
A “Sell By” date tells the store how long to display the product for sale. You should buy the product before the date expires
The “Use By Date” is the last day that the manufacturer vouches for the product’s quality.
A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.
Date marking in the Food Code is not talking about “sell by” “use by” “best by” dates!
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Cooling
Know your cooling times and temperatures!
Cool all hot foods from 135°F to 70°F in 2 hours or less and from 70°F to 41°F in another 4 hours or less
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Cooling Methods
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ChillDo NOT cool food in large
pots or 5 gallon containers!
WHY?
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• Reheat food to 165°F within 2 hours to destroy microorganisms that may have grown during cooling process.
• Do not reheat food using steam tables, crock pots, or food warmers.
• Use Ovens, Stove, or Microwave• Reheat food rapidly
Reheating Food for Hot Holding
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ThawingThawing Frozen TCS Foods
•In the refrigerator
•Completely Submerged Under cold running (<70°F) water
• In microwave
• Part of the cooking process
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Improper Thawing of Food
Is this compliant with the Food Code?
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Proper Thawing of Food
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• Pathogenic or disease causing organisms may be present in raw meat and fish
• A Consumer Advisory is required– Must be on menu or visible placard – Example: “Consuming raw and undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Hazards of Consuming Raw or Undercooked Meat, Poultry, Fish, or Eggs
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• Cockroaches• Mice and rodents• Flies, fruit flies, gnats
Pests can carry or transmit disease
Types of Pests
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• Keep facility clean• Routinely have dumpster
cleaned and garbage cans• Keep food covered or in tight
closed containers• Clean floor drains and sink
drains• Repair plumbing leaks, roof
leaks, or prevent water intrusion
Controlling Pests
Overflowing grease dumpster
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• Have licensed pest control applicator set traps or spray for pests when needed.
• Monthly or bi-monthly pest control may be needed
• Check incoming shipments of food for evidence of pests
• Inspect facility for signs of pests• Remember, pests like water, food and grease
Controlling Pests
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Any Questions or Comments?
Thank you!
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150 E. 2nd St. Chillicothe, OH 45601Environmental Health
Division
(740) 775-1158