Whether handling food for your family, or cooking for

hundreds… food safety and sanitation

must be your concern.

A foodborne illness is a disease carried or transmitted to people by food. This is

commonly, but not necessarily accurately, referred to as food

poisoning. (In actuality that term should be reserved specifically for illnesses caused by toxins or

chemicals contaminating the food.)

The Centers for Disease Control and Prevention (CDC) “defines” a foodborne-illness outbreak as an incident in which two or more people experience the same

illness after eating the same food.

It is important to note that a foodborne illness is not “confirmed” until and unless laboratory analysis shows

that a specific food is the source of the illness.

Young children who may not have built an adequate immune system

People who are ill or those who have had surgery, transplants, or

chronic illnesses

Elderly people

because their immune systems may have weakened with age

Pregnant women

People taking

medication

At home, it is the person cooking that is in charge of food safety. In any food service operation, it is the

manager’s responsibility to train employees in food safety.

Food safety training must be ongoing.

Food safety training programs should target both new and current employees, meet the needs of all learners, include assessment tools that identify training needs, and be documented in records.

Although any food can become contaminated, most potentially hazardous foods are those in

which microorganisms are able to grow rapidly.

Potentially hazardous food has typical characteristics:

1. Has a history of being involved in foodborne illness outbreaks

2. Has a natural potential for contamination due to production and processing methods

3. Is moist

4. Contains protein

5. Has neutral or slightly acidic pH levels

Shell eggs

Meat

Baked potato

Fish & shellfish

Milk & milk products

Sprouts

TofuTexturized vegetable

(soy) protein

Cooked rice or beans

Garlic & Oil mixtures

Sliced melons

Pathogenic bacteria grow best in food that is just slightly acidic or neutral (approximate pH of 4.6 to 7.5), which includes most foods we eat.

The 4 types of microorganisms that can contaminate food and cause foodborne illnesses are

fungi, parasites, viruses, and bacteria.

A “pathogen” is a disease-causing microorganism. Foodborne

microorganisms typically do NOT grow in alkaline or highly acidic

foods, such as crackers or lemons.

The acronym FAT TOM can be used to remember the 6 favorable conditions for

growing foodborne microorganisms:

F= FoodA= Acidity

T= Temperature 41-135 °F 5-57 °C

is ideal for growth

T= Time O= Oxygen M= Moisture

Shigellosis (bacillary dysentery) (shig′ĕ-lō′sis)

is a foodborne illness caused by the shigella bacteria. Potato, tuna, shrimp, chicken, and macaroni salads are

often the foods involved in outbreaks, as well as raw vegetables and dairy products.

Symptoms: diarrhea and bloody diarrhea, abdominal pain, fever, nausea, vomiting, chills, fatigue, and dehydration… good

personal hygiene of the food handler is the best defense

Salmonellosis (sal′mō-nel-ō′sis) is a bacterial foodborne illness caused by the salmonella bacteria. It is most commonly associated with shell

eggs and undercooked foods containing eggs such as custards, sauces, and pastry creams. It is also found in most protein foods, as

well as dairy, sliced melons and tomatoes, and raw sprouts.

Symptoms: nausea, vomiting, abdominal

cramps, headache, fever

The best preventative measures are to cook

eggs until yolks are firm and cook poultry

thoroughly.

Listeriosis (lis-tēr′ē-ō′sis) is a type of bacterial foodborne illness caused by the listeria monocytogenes bacteria. It is often found in unpasteurized milk and milk products,

raw vegetables, poultry, meat and seafood, prepared and chilled ready-to-eat foods such as those found in a deli.

Symptoms: fever, diarrhea

There are several forms of the bacterial foodborne illness called gastroenteritis (gas′trō-en-tĕr-ī′tis), but as the prefix “gastro” suggests, all involve the inflammation of the mucous membrane of the stomach

and intestines. Severe cases of staphylococcal gastroenteritis can even result in changes to blood pressure and pulse rate.

Bacterium causing gastroenteritis are found in protein foods such as meat, poultry, fish, and egg-

clostridium perfringens (klŏ-strĭd'ē-əm pər-frĭn'jənz)

gastroenteritis; starchy foods such as rice, pasta, and potatoes- bacillus cereus (bə′sil·əs ′sir·ē·əs) gastroenteritis; and from foods

that have been improperly cooled or hot-held for periods of time- staphylococcal (stăf'ə-lō-kŏk'əl)

gastroenteritis).

Practice good personal hygiene. Use careful time and temperature control when

holding, cooling, and reheating food.

Botulism (bot′yū-lizm)is a foodborne illness caused

by the spore-forming anaerobic bacteria (an·ə¦rōb·ik ′bak′tir·ē·ə) called clostridium botulinum (klŏ-strĭd'ē-əm bŏch'ə-lī'nəm)

Because this bacteria is

anaerobic (does not need air to live) it

can survive in improperly canned foods. Do not eat foods from deeply dented or bulging

cans. Use care when home-canning

or eating home-canned foods. It is also linked to garlic and oil mixtures and

sautéed onions in butter.

Symptoms: fatigue, weakness, vertigo (dizziness or blurred vision) dry mouth, eventually can lead to paralysis and death

Campylobacteriosis (kam′pi-lō-bak′ter-ē-ō′sis) is caused by the campylobacter jejuni (jə-jū'nī‘)

bacteria. It is now the leading cause of bacterial foodborne illness.

The most common source of this

bacteria is raw or undercooked

chicken. Avoid cross

contamination by disinfecting hands,

knives, work surfaces, etc. after

handling raw chicken. It is also associated with

unpasteurized dairy products.

Symptoms: diarrhea, including watery or bloody diarrhea; abdominal cramps, headache, muscle pain

Hemorrhagic colitis (′hem·ə¦raj·ik kə′līd·əs) is the foodborne illness caused by the toxin-producing

bacterias called escherichia coli 0157:H7 or 0157:NM (′esh·ə′rik·ē·ə kō'lī). This is commonly called E. coli.

The most common source of E. coli is

raw or undercooked meat, primarily

ground beef. Apple juice, unpasteurized

milk, lettuce, sprouts, spinach, and non-

chlorinated water are also often involved in

outbreaks.Symptoms: watery or bloody diarrhea, fever, nausea, abdominal/muscle pain, headache

Vibrio parahaemolyticus gastroenteritis (vĭb'rē-ō‘ păr'ə-hē'mə-lĭt'ĭ-kəs gas′trō-en-tĕr-ī′tis )

Vibrio vulnificus primary septicemia (vĭb'rē-ō‘ vŭl-nĭf'ĭ-kəs sĕp'tĭ-sē'mē-ə)

Both foodborne illnesses caused by the comma-shaped vibrio bacteria are

linked to a common source: shellfish -

crabs, clams, oysters, shrimp,

lobster, and scallopsSymptoms: diarrhea, cramps, vomiting, and chills, fever, and skin lesions may develop with septicemia

Yersiniosis (yər-sĭn'ē-ō'sĭs) is the foodborne illness caused by the bacteria yersinia enterocolitica (en-tĕr-ō-kō-lĭt'ĭ-kə). It is an intestinal infection.

Contaminated raw and undercooked

pork products (especially the pork

intestines called chitterlings), as well

as contaminated, pasteurized milk

have been associated with

outbreaks of yersiniosis.

Symptoms develop 4-7 days after exposure and may

mimic appendicitis.

Crispy-fried chitterlings

Viruses are the smallest of the microbial contaminants and can only reproduce once inside a living human cell, not in the food. Some may survive freezing and cooking. They can be transmitted from person to

person, from people to food, and from people to food-contact surfaces, so good personal hygiene of the food handler is the best

defense.

Norovirus (including the Norwalk virus)

and rotavirus (most common in children)

can cause nausea and vomiting, but are best

known for causing watery diarrhea.

Hepatitis A is another viral foodborne illness characterized by the sudden onset of fever, fatigue, nausea, loss of appetite, vomiting,

abdominal pain, and even jaundice. The human intestinal tract is a source of viruses; wash hands

often, especially after using the bathroom.

Shellfish is commonly involved in outbreaks of Hepatitis A.

Trichinosis (trĭk'ə-nō'sĭs) is caused by the trichinae round worm that

infects the muscles. The source is raw or undercooked pork.

Cryptosporidiosis (krĭp'tō-spə-rĭd'ē-ō'sĭs), giardiasis (jē'är-dī'ə-sĭs,

and cyclosporiasis (si-clō-spə-'rī'-a-sĭs) are foodborne illnesses caused by

single-celled parasites that live in human or animal intestinal tracts. They are usually

transmitted through contaminated water or poor hygiene of the food handler. Symptoms include

intestinal cramps and diarrhea.

Toxoplasmosis (tŏk'sō-plăz-mō'sĭs), also caused by a single-celled parasite, is

associated with cat feces and contaminated water, and may cause enlarged lymph nodes

and affect unborn fetuses.

All parasites need a host to survive. Good

hygiene of the food handler and a sanitary

water source helps prevent these illnesses.

Single-cell microorganisms

Anisakiasis (an′i-să-kī′ă-sis) is another foodborne illness caused by a type (anisakis simplex) of roundworm

parasite. It is found in raw, undercooked, or improperly frozen seafood.

When eating raw or undercooked seafood,

such as in sushi (sū'shē contains a vinegared rice) or sashimi (sä-shē'mē which are

raw fish strips for dipping), obtain seafood

from reliable sources and that which has been

properly treated to eliminate parasites.

Symptoms: tingling sensation in the throat; severe abdominal pain, vomiting,

and diarrhea

Fungi (fŭn′jī) range in size and are found naturally in air, soil, water, and some food. Mold, yeast, and mushrooms are

examples of fungi.

Mold grows well in acidic food with low water

activity; freezing only slows its growth without

destroying it; heating kills its cells and spores but not the toxins produced

by them. Molds may cause allergic reactions in some

people. Yeasts produce a smell or taste of alcohol, as carbon

dioxide and alcohol are formed as the yeast

consumes the food. They are known for spoiling

food rapidly.

The FDA recommends discarding all food with mold that is not a natural part of the

food, such as blue cheese.

Foodborne diseases are classified as either infections or intoxications. A foodborne intoxication results when a person eats food containing toxins that cause illness.

Symptoms of a food-borne intoxication appear within a few hours. A foodborne infection is less common, and

symptoms do not appear immediately.

A foodborne infection results when a person eats food containing pathogens, which then grow in the intestines and cause the illness.

The three types of foodborne contamination are:

1. Biological contaminants- microbial contaminants that

include bacteria, viruses, parasites, fungi, and

biological toxins

2. Chemical contaminants- toxic

metals, pesticides, cleaning products,

sanitizers, and lubricants

3. Physical contaminants- foreign objects that are accidentally

introduced into food

hair

Biological toxins cannot be smelled or tasted and most of the time are not destroyed by cooking or freezing. Your best defense

against them is to purchase food only from reputable suppliers and make sure fish are kept at 41°F or lower.

Plant toxins such as those in fava beans (killed by cooking),

rhubarb leaves, jimsonweed or milk from cows that have eaten

jimsonweed, water hemlock, etc. are a natural part of the plant.

The majority of foodborne illness outbreaks associated with fungi are caused by the

consumption of wild mushrooms, collected by amateur mushroom hunters. Not all

species of mushrooms are edible.

jimsonweed

rhubarb

Ciguatera (sē'gwə-tĕr'ə) Toxin- found in predatory tropical

reef fish such as amberjack, barracuda, grouper, and snapper; the

person becomes ill when they eat a fish that has eaten the toxic algae

“ciguatera”

Scombroid (skŏm'broid‘)Toxin (histamine)- found in scombroid fish

such as tuna, mackerel, bluefish, skipjack, bonito, mahi-mahi, marlin, and sardines; the toxin develops in the fish when it is

time-temperature abused anytime between the moment it is caught to the time it is

served; time-temperature abuse may mean storage at an improper temperature or

freezing, thawing, and refreezing (indicated by

excessive frost and ice in the package)

Shellfish Toxin - found in

shellfish that have eaten poisonous algae,

especially mollusks such as mussels,

clams, cockles, and scallops

Systemic Fish Toxins - found as a natural part of

some fish, such as the pufferfish, moray eels, and

freshwater minnows

Snapper

Mahi-mahi

Cockles

Moray eel

Contamination can come from a variety of substances normally

found in homes, restaurants, and foodservice establishments.

If highly acidic food such as sauerkraut, tomatoes, and citrus products are stored in or prepared

with utensils or equipment that contain toxic metals, such as

lead, copper, brass, zinc, pewter, galvanized metal, antimony, and cadmium, it can leach these metals

from the item into the food. This may result in toxic metal poisoning.

Only food-grade utensils and equipment should be

used to store and prepare food.

All cleaning chemicals, sanitizers, lubricants, and pesticides must be stored

away from food, utensils, and equipment used for food.

Store chemicals in original containers.

Physical contamination results when foreign objects are accidentally or

deliberately introduced into food, or when naturally occurring objects, such as

bones in fish, pose a physical hazard.

Fingernails, bandages, insects, metal shavings from cans, adhesive stickers on

fruits or vegetables, pieces of rubber scrapers, broken glass, hair, and dirt are

common physical contaminants.

A food allergy is the body’s negative reaction to a particular food protein. Depending on the person,

allergic reactions may occur immediately after the food is eaten or several hours later.

Symptoms of allergies include:

Tightening in the throat Wheezing or shortness of breath Swelling of the face, eyes, hands, feet Hives Itching in and around the mouth, face, or scalp Loss of consciousness Gastrointestinal distress (cramps, diarrhea, vomiting) Death

Swelling

Hives

Shortness of breath

B. Milk & milk products

C. Eggs & egg products

A. Fish/shellfish

D. Soy & soy products including

tofu

E. Wheat & wheat products

F. Nuts, especially peanuts and peanut

products

Restaurant employees should be aware of the most common food allergens and be able to answer customer questions and identify

ingredients in menu items.

Sauces and garnishes are often the source of allergens; serve them on the side.

If a customer inquires about food allergens in a menu item and there

is any unknown or “secret” ingredient… customers should be

urged to order something else.

Follow acceptable practices for handling food at home or in an establishment. Do not handle food if you have a foodborne illness, show symptoms of a gastrointestinal illness, have infected lesions on your hands, are a carrier of foodborne pathogens (carriers infect others with pathogens but do not become ill themselves).

Maintain personal cleanliness through

proper bathing and hair washing. Do not

scratch the scalp, run fingers through your

hair, wipe or touch the nose, rub an ear, touch a pimple or open sore,

wear dirty clothes, cough or sneeze into

the hand, or spit around food.

Wear proper attire if preparing food at a food establishment,

such as clean hat or hair restraint, clean clothing,

non-slip and closed-toe shoes,

and remove jewelry (rings, earrings,

watch, etc). Follow hygienic

hand practices such as handwashing,

hand maintenance, and proper glove

use.

Food handlers can help prevent food contamination by proper hand-washing techniques:

1. Wet hands with hot, running water, at least 100°F

2. Apply soap

3. Vigorously scrub hands and arms for at least 20 seconds.

4. 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.

6. Avoid re-contamination of clean hands.

Food handlers must wash their hands before they start handling food and after each of the following activities:

Using the restroom Touching the hair, face, or body Using a handkerchief or tissue Coughing or sneezing into the hand Smoking, eating, drinking, chewing gum or tobacco Handling chemicals that might affect the safety of food Taking out garbage or trash Clearing tables of dirty dishes Touching dirty clothing or aprons Touching unsanitized equipment, work surfaces, etc.

Hand sanitizers should never be used

in place of proper handwashing. If used

in foodservice establishments, they

must be FDA approved. After using the sanitizer, hands should be dry before touching equipment.

In food service operations that allow bare-hand contact with

food, they must have a verifiable written policy on handwashing

procedures.

If working in food service, keep fingernails short and clean. Do

not wear false fingernails. Do not wear nail polish.

Bandage a finger cut or sore; then

cover the bandage with a glove or

finger cot to protect the

bandage and keep it from falling off

into the food.

Gloves can create a barrier between hands and food, but

should never be used in place of handwashing. Hands must be

washed before putting on gloves and when changing to a fresh pair. Gloves that are too large will not stay on the hand; those that are too small will tear or rip easily.

Gloves should be changed at least every 4 hours during continual use; more often

when necessary. They should be changed immediately after handling raw meat, fish,

or poultry. Remove gloves by grasping them at the cuff and peeling them off

inside out. Discard.

Gloves specifically formulated for food contact bear the NSF certification.

Some diseases CANNOT be transmitted through food, including

AIDS, Hepatitis B and C, and tuberculosis.

If the food handler has a fever, diarrhea, is

vomiting, has a sore throat with a fever, or has jaundice… they

should not work with or around food.

If the food handler in a food service operation contracts salmonella, shigellosis, E.coli, or

hepatitis A… they should be excluded from

the premises and management should

report their illness to the health department.

The food service manager plays an important role in

the effectiveness of a personal hygiene

program… modeling and enforcing standards.

Art McWilliams, UNL Food Service Mgr.

The flow of food begins with purchasing and receiving, and continues through storing,

preparing, cooking, holding, cooling, reheating, and serving. Food safety depends on one’s

understanding of safety concepts throughout the flow of food and on the development of a system that prioritizes, monitors, and verifies the most

important food safety practices.

Purchasing

Receiving

Storing

Preparing

Cooking

Holding

Cooling

ReheatingServing

A major hazard to the flow of food is cross-contamination. The transfer of

microorganisms from one food or surface to another is called cross-

contamination. Prevention starts with the creation of barriers, physical or

procedural, between food products.

Physical barriers: 1. Assign specific equipment to each type of food product (such as color-coding cutting boards and knives) 2. Clean and sanitize all work surfaces, equipment, and utensils after each task. Washing and rinsing may not be enough!

Procedural barriers: 1. When using the same preparation table, prepare salads and dessert foods at different times than preparing entrées. 2. Purchase ingredients that require minimal preparation, such as pre-shredded lettuce.

Time-temperature control is another safety factor to consider in the flow of food. Whenever food is being held in the temperature

danger zone, it is being abused.

Disease-causing microorganisms grow and multiply at temperatures

between 41°F to 135°F (5°C to 57°C) , which is why this range is known as the temperature danger zone.Bacteria grow very rapidly in the

middle of the zone… 70°F to 125°F (21°C to 52°C).

The longer a food stays in the temperature danger zone, the more time microorganisms have to multiply and make food unsafe.

Cook food to its required minimum internal temperature.

Cool food properly.

Reheat food to 165°F (74°C ) for fifteen seconds within two

hours.

Do not leave any food in the temperature

danger zone for more than four hours.

Hold food at a minimum internal

temperature of 135°F or higher OR

41°F or lower.

A food service establishment must decide the best way to monitor time and temperature, make sure they have the right kind of thermometers in

the right place, regularly record temperatures and the times they are taken, incorporate time and temperature controls into standard operating procedures for employees, and develop a set of corrective actions when

time and temperature standards are not met.

?

The bi-metallic stemmed thermometer measures the temperature through a metal probe with a

sensor in the end. To calibrate this thermometer (make sure its accurate) at “ice point” : fill a

large container with crushed ice and water; stir; put the thermometer stem into the ice water so the sensing area is completely submerged, not

allowing the stem or probe to touch the container’s bottom or sides; hold the calibration nut securely with a wrench and rotate the head

of the thermometer until it reads 32°F.

Calibrate bimetallic thermometers often (using ice point at 32°F or boiling point at 212°F methods),

once before each shift in a food service

establishment.

Never use glass thermometers

filled with mercury or spirits to

monitor the temperature of

food.

Infrared (laser) thermometers produce very accurate temperature readings of food and equipment

surfaces. They are non-contact thermometers, so can reduce the risk of cross-contamination. Hold

them close to the surface of a food.

Measure internal temperatures of food by inserting the

thermometer probe into the thickest part of the food.

Thermocouple and thermistor thermometers have a metal probe

or sensing area and display results on a digital readout. These

have 4 types of probes: immersion probes for liquids;

surface probes for flat cooking; penetration probes for internal

temperatures; air probes for the inside of refrigerators or ovens.

A time-temperature indicator (TTI) is designed to monitor both time and product temperature.

Products can be tagged with a special label, and those labels record a history of the product’s

time and temperature during shipment.

The most important factor in choosing a food supplier is to assure food safety. Do this by

purchasing food from an approved food source. This would be a supplier that has been inspected and is in compliance with applicable

local, state, and federal law.

Inspect foods carefully, checking for proper

labeling, temperature, appearance, and other

factors important to safety.

Check food products for intact packaging, signs of refreezing, prior wetness, and pest infestation.

Once foodstuffs have been purchased and received, store them properly and quickly.

Meat must be inspected by the USDA or the state department of agriculture, meaning that the product and processing plant have met

certain standards of acceptability.

Meat may be graded, indicating its palatability and level of quality. This is a service some

processors and packers pay the USDA for, but it is voluntary.

Meat must be held at 41°F or lower.

The texture should be firm and spring

back when touched. It should

not be slimy, sticky, or dry. It

should not have an odor. Packaging should be intact

and clean.

Beef should be bright cherry red; aged beef may be darker; vacuum packed beef may appear purplish.

Pork should be light pink with firm white fat.

Lamb should be light red with no whitish surface

covering the lean meat.

Poultry is USDA inspected in a similar fashion to meat. It is voluntarily graded A, B, or C,

indicating appearance and overall quality.

Fresh poultry, such as chicken and turkey, should be shipped frozen or in self-draining crushed ice or chill packed. There should be no purple or green discoloration. Wing tips can be red, but not dark. The flesh should be firm and springs back when touched. It

should not be sticky, even around wings or around joints. There should be no

unpleasant odor.

Fresh fish is very sensitive to time-temperature abuse and can deteriorate quickly if handled improperly. It should always be stored at 41°F or lower. The fish should have bright red gills, with firmly attached scales, and bright (not

cloudy) shiny skin. The flesh should be firm, and spring back when touched. It

will have a mild ocean or seaweed smell, but not smell like strong fish or ammonia.

The eyes of the fish should be bright,

clear, and full… not sunken, cloudy, or

red-rimmed. The fish should be

surrounded by crushed, self-draining ice.

Shellfish include mollusks such as

clams, oysters, and mussels. They can be shipped live, frozen, in the shell, or shucked.

Live shellfish must be received with a shellstock identification tag on which the delivery date is written. Batches of shellfish cannot be mixed. The ID

tags must remain on the delivery container until the last shellfish is used, and then kept on file for an

additional 90 days. Shellfish should be kept at a

temperature of 45°F or lower; have a mild ocean or seaweed smell, and

have closed (especially when tapped) and unbroken shells. mussels

oysters clams

Crustacea include shrimp, crab, and lobster. Live crustacea must be received alive, shipped

in water or moist seaweed; processed crustacea must be kept at 41°F or lower. The tail of a live lobsters should curl, especially

when picked up…the more curl the better. The odor should be one of mild ocean or seaweed, not a strong fishy smell. The shells should be

hard and heavy, not soft.

shrimp

lobstercrabs

Pasteurized shell eggs are heated for a period of time to destroy any bacteria that might be present, but the process

does not cook the eggs. They are more expensive than unpasteurized eggs, but are a good alternative for use in raw

or partially cooked egg recipes. The eggs can be used in egg dishes and for baked items just like eggs that are not

pasteurized. The shells are stamped to signify that the eggs have been pasteurized.

Shell eggs are inspected and voluntarily graded by the

USDA, like meat and poultry.

Shell eggs should be stored at a temperature of 45°F or lower. They should have no odor (especially a sulfur smell); shells should be clean

and unbroken. Liquid, frozen, and dehydrated eggs must be pasteurized.

Purchase only pasteurized dairy products. All milk and milk products such as cream, cheese, cottage cheese, butter, and ice cream should be labeled Grade A, meaning they meet standards for quality and sanitary processing methods set by the FDA.

Dairy products should be

maintained at a temperature of 41°F or lower.

Milk should look uniform in color and

have a sweetish flavor.

Cheese should have a typical flavor and texture, and a typical color with no unnatural mold.

Butter should have a sweet flavor, uniform

color, and firm texture.

Fruits and vegetables have different temperature requirements for transportation and storage. No specific temperature is

mandated except for cut melons which must be received and stored at 41°F or lower.

Fresh fruits and vegetables should show no signs of spoilage, insect

infestation, mold, cuts, mushiness,

discoloration, wilting, dull appearance, or unpleasant odors or

taste.

Refrigerated or frozen processed foods include pre-cut meats, refrigerated or frozen entrées that only require reheating, and

freshly cut fruits and vegetables.

Refrigerated foods must be kept at 41°F or lower. Frozen food must be kept at 10°F or lower. Packaging should be intact and in good condition.

Reject frozen foods with large ice crystals on the product, frozen liquids

in the cases, or water stains on packaging as these are all signs of

thawing and refreezing.

MAP stands for Modified Atmosphere Packaging, a packaging process by

which air is removed from a food package and replaced with gases, such as carbon dioxide and nitrogen. These

gases extend a product’s shelf life.

Sous vide (sū vēd') food is processed by vacuum-packing in

individual pouches, often partially or fully cooked, and

then chilled or frozen. The food is then reheated before serving.

Sous vide vacuum packed foods should be refrigerated at 41°F or lower or be frozen. The packaging must be intact with valid code dates (expiration

dates). The product should be an acceptable color; not slimy or bubbling.

The can and seal should be in good condition. The

product should be a normal color, texture, and color. Reject products that are

foamy or milky.

Never taste canned food you are unsure of. Avoid deeply dented cans

Avoid rusty cans

Ultra-high temperature (UHT) food is heat-treated at very high temperatures (pasteurized) for a short time to kill microorganisms.

These foods are often also aseptically packaged… sealed under sterile conditions to keep them from being contaminated.

Once food has been UHT packaged, it can be received and stored at room temperature. Once opened, it should be refrigerated.

Dry food must be kept dry. It does attract pests. It does have a longer shelf life.

Reject packages with holes, tears, or

punctures; dampness or water stains; abnormal

color or odor; spots of mold; slimy

appearance; or that contains insects, insect eggs, or

rodent droppings.

Bakery goods need to be

stored at the temperature

recommended by the

manufacturer, or at room

temperature if not noted. Packaging

should be intact. There should be

no signs of mold or pest

damage.

Suppliers of hot foods should have a HACCP plan… a means of documenting

proper cooking methods and temperatures.

Potentially hazardous hot food

should be maintained at 135°F

or higher during delivery or holding.

All potentially hazardous ready-to-eat food prepared on site and held longer than 24 hours should be

labeled with the date it was prepared OR the date it should be sold, consumed, or discarded. It can be stored at 41°F or lower for a maximum of 7 days.

Many good storage guidelines can be applied to either a food service establishment or home-cooking.

Rotate products on the shelf to ensure

that the oldest inventory is used

first... first in, first out (FIFO). Discard food that has passed its

manufacturer’s expiration date.

Do not store food products near chemicals or cleaning supplies, in restrooms, locker rooms, janitor closets, furnace rooms, vestibules,

or under stairways or pipes of any kind.

Refrigerator air temperature should be at least 2°F lower

than the desired food temperature.

Freezer temperature should be 0°F or

lower.

Do not overload a refrigerator or freezer, as too many products

restricts air flow and makes

the unit work harder.

Open shelving in a refrigerator or freezer is

best for cold air circulation.

Never place hot food into a refrigerator or freezer, as it can put other food into the

temperature danger zone.

Keep the refrigerator or freezer door

closed as much as possible.

Store foods in a refrigerator/freezer in this top-to-bottom order: A. cooked and ready-to-eat food B. whole fish C. whole cuts of beef and pork D. ground meats and fish E. whole and ground poultry

Cover food properly.

Keep food storerooms cool and dry… between 50°F-70°F. They should also be well ventilated.

Ventilation keeps temperature and humidity levels constant, humidity

at 50-60%.

In food storerooms, store dry food away from walls and at least six inches off the floor.

Keep dry food out of direct sunlight.

Do not wash produce before storing.

In a food service establishment, molluscan shellfish such as clams, oysters, mussels, and scallops can be stored alive at an air temperature of 45°F, if you have a variance from

the local health department.

The following foods must be stored at 41°F or lower: A. meat B. poultry C. fish D. dairy products E. MAP packaged foods F. Sous vide packaged foods G. opened UHT products

The following foods must be stored at 45°F or lower: A. live shellfish in a tank B. shell eggs

The following foods must be stored at 50-70°F: A. canned and dry food

The following foods must be stored at 6-10°F:

A. Frozen foods

When frozen food is thawed and exposed to the temperature danger zone, any foodborne microorganisms present will begin to grow and multiply. There are only 4 acceptable ways for thawing potentially

hazardous food:

In a refrigerator at 41°F or

lower.

In a microwave oven, ONLY IF the food will be

cooked immediately

after thawing.

Submerged under running potable

water, at a temperature of 70 or lower; water

flow must be strong enough to wash

food particles into an overflow drain.

As a part of the cooking

process.

Potable means “fit to drink”.

Pooled eggs are eggs that are cracked open and combined in a common container. Bacteria from

one egg can spread to the rest. Clean and sanitize pooled egg containers after each batch.

Prepare food in small batches, so large amounts of

food don’t sit out for long periods of time.

Prepare batters or breading in small batches. Use the breading on only one product. Do not store used breading for long periods of time.

Prepare raw meat at different times and even on a different

work surface than fresh produce.

Store ice scoops outside the ice

machine.

Microorganisms are destroyed when food is cooked to minimum internal cooking temperatures. These temperatures vary according to the type of food: (unless specified otherwise, this temperature must

be held for a minimum of 15 seconds)

Poultry 165°F

Stuffing or stuffed meat or fish 165°F

Ground meats, fish, or injected meats 155°F

Pork, beef, veal, or lamb steaks or chops

145°F; roasts 145°F for 4 minutes

Fish 145°F

Shell eggs 145°F; shell

eggs hot-held for service

155°F

Fruits or vegetables or

ready-to-eat food hot held for

service 135°F

Check the temperature of the food in several places.

Potentially hazardous food cooked in a microwave should

reach an internal cooking temperature of 165°F.

While microwave cooking, cover the food to prevent the surface from drying out.

Rotate food on a turntable OR

stir food halfway

through the cooking time to distribute

the heat more thoroughly.

Let the microwaved food stand for 2

minutes after cooking to let the

product temperature

equalize.

The FDA (federal food and drug administration)

recommends two-stage cooling. Cooked food

must be cooled from 135°F down to 70°F within the first two hours. Then it

must be cooled from 70°F down to 41°F or lower

during the next four hours.

The key to using correct cooling methods is to understand that microorganisms grow best between 70°F and 125°F. Food must pass

through this temperature range quickly to minimize the growth of those microorganisms.

2. Use an ice-water bath. Put

the pot containing food down into

another pan filled with ice water.

1. Reduce the quantity or size of the food you are cooling, dividing it into smaller or more shallow

containers.

3. Blast chillers, unlike refrigerators, are

designed to chill food very quickly, i.e. from nearly boiling down to nearly freezing in less

than 2 hours.

4. Stir the food with a cold paddle, a plastic

paddle that can be filled with water and frozen.

ONCE FOOD HAS COOLED TO 70°F, IT CAN BE STORED ON THE TOP SHELF OF THE

REFRIGERATOR.

Suppose you have properly cooked a beef roast, and chilled it. Now, you want to reheat it to serve...

If you are reheating the food for immediate service, it can be reheated and served at any temperature.

IF, however, you are reheating the food for hot-holding (such as for a buffet), you have a two-hour time

period to get it all heated to a temperature of at least 165°F for a

period of at least 15 seconds.

Remember, the food can only be held at temperatures between 135°F down to 70°F for a two-hour period. After that, it must either be discarded or reheated up to 165°F for 15 seconds once again.

Check temperatures of hot-held food at least every 4 hours. Discard food that is not at least 135°F or higher OR 41°F or lower. If you check it every two hours, you can reheat it properly to save it.

Potentially hazardous, hot

food must be held at an internal

temperature of 135°F or higher.

A sneeze guard, a food shield over self-service displays, should extend 7

inches beyond the food and 14 inches above the counter.

Potentially hazardous, cold food must be held

at an internal temperature of 41°F or

lower.

If allowed by local regulations, a food can

be held without temperature control for

4 hours, but then it must be discarded. It should be labeled with the time it needs to be discarded.

Once the plate has been filled, avoid stacking the plate with others while

serving the customer. A good waiter or waitress may be able to carry several

plates without cross-contamination from one to the other… which also reduces

chipping and breakage.

Plates are stacked

Plates do not touch each other

Never re-serve uncovered condiments. Except for high risk diners, you can re-serve prepackaged foods such as

individually wrapped crackers, breadsticks, and condiments.

Do not re-serve uneaten bread or rolls; change bread basket linens for

each customer.

In food service establishments, there are rules about re-serving food.

Do not re-serve plate garnishes such as

parsley, fruit, or pickles.

Avoid bare hand contact with food that is cooked or is ready-to-eat.

Avoid contact with the food area of the plate.

Hold plates on the bottom, utensils and

cups by their handles, and glassware in the middle, bottom, or

stem.

Serving utensils should have long handles that extend above the rim of the serving dish. They should be cleaned and sanitized once every 4

hours during continuous use. Use a

different utensil for each food item.

Ice on a food bar cannot be reused elsewhere, such as in customer drinks.

Never refill a soiled plate; glassware can be reused if beverage-dispensing equipment doesn’t come in

contact with the rim of the glass.

Identify all foods on a buffet, including types of dressing printed on the ladle handles;

maintain proper food temperatures.

When catering, make sure adequate water and power are available. If leftovers are given

to the customer, provide instructions on how they

should be handled. Transport potentially

hazardous food in insulated containers.

Check product shelf life daily in

vending machines.

Fresh fruit with edible peels should be

washed and wrapped. Keep

potentially hazardous

foods at the right

temperatures. Machines must have automatic

shut off controls, if

temperatures fall into the

danger zone.

Active managerial control is a proactive approach for addressing the five most common risk factors responsible for foodborne illness, as identified by the Center for Disease Control (CDC). Those five factors are: 1. Purchasing food from unsafe sources

2. Failing to cook food adequately 3. Holding food at improper temperatures 4. Using contaminated equipment 5. Poor personal hygiene

A food safety management system is a group of programs and procedures designed to prevent foodborne illness by actively controlling

hazards throughout the flow of food. These programs include:

1. Personal hygiene standards and

policies

6. Manager and employee food safety training

2. Facility design3. Approved supplier

selection and specification

5. Cleaning and sanitation4. Equipment maintenance

A Hazard Analysis Critical Control Point (HACCP) System (pronounced hass-ip) is based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a

product’s flow through an operation, they can be prevented, eliminated, or reduced to safe levels. A HACCP is a written plan.

Although the National Restaurant Association and the FDA recommend that all restaurants have a HACCP in place, it is only required in establishments that perform the following activities: A. Smoke or cure food as a method of

preservation, B. Use food additives as a method of preservation, C. Package food using a reduced-oxygen packaging method, D. Offer live, molluscan

shellfish from a display tank, E. Custom-process animals for personal use, F. Package unpasteurized juice for sale to the customer without a warning label

1. Conduct a hazard analysis …what kind of processes do we do here and what are the most likely areas where contamination can occur?

2. Determine critical control points …at which points in each process can we prevent, eliminate, or reduce the hazards to safe levels?

3. Establish critical limits …what are the minimum and maximum levels we need to reach to prevent or eliminate the hazard?

4. Establish monitoring practices …who will monitor our critical limits and make sure they are consistently met?

5. Identify corrective actions …identify what steps must be taken when a critical limit is not met

6. Verify that the system works …evaluate your monitoring charts, records, and hazard analysis

7. Establish procedures for record keeping and documentation

Despite best efforts, a foodborne-illness outbreak can occur in any food service establishment at any time. A crisis management

program should identify the resources required and procedures that must be followed to handle crisis.

Develop simple instructions on what to do in each type of crisis. Assemble a contact list of names and numbers and post it by the

phones.

Assign and train a spokesperson to handle media relations.

A handwashing station needs the following components:

1. Hot and cold running water

2. Liquid, bar, or powdered soap (although some codes require liquid soap)

3. A means of drying hands; continuous cloth towel systems may not be allowed, warm-air dryers or single use paper towels are good

4. Waste containers required if disposable paper towels are used

5. Signage indicating employees are required to wash hands before returning to work

Food service equipment must be designed and purchased with sanitation in mind. Food-contact surfaces must be safe, durable,

corrosion-resistant, non-absorbent, sufficient in weight and thickness to withstand repeated warewashing, smooth and easy to

clean, resistant to pitting, chipping, crazing (spider cracks), scratching, scoring, distortion, and decomposition.

Look for these marks on sanitary equipment

design

Stationary equipment must be mounted on legs at least 6 inches off the

floor or be sealed to a

masonry base.

Stationary tabletop equipment mounted

on legs needs a minimum clearance of 4 inches above

the tabletop.

A warewashing machine needs very short water pipes,

information posted on water temperature, conveyer speed, water pressure, and chemical concentration, and a readable thermometer with a scale in

increments no greater than 2°F.

Water in the food service area must be potable…

safe to drink. Non-public water systems, such as private wells, should be

tested annually.

A cross-connection is dangerous because it allows the possibility of backflow… a

reverse flow of contaminants back into the potable water system.

The faucet/water flow must be above the rim of the sink, bucket, or pan

being filled.

An air gap is a vertical, physical separation

between the end of a water supply outlet and the flood-level rim of a

receiving vessel. Air gaps and vacuum-breakers are

backflow prevention devices.

Levels of lighting are measured in foot candles… a unit of illumination one foot from a uniform source of light. Lumens, luxes, and luminaires also measure light

intensity.

Shatter resistant bulbs or protective metal mesh or

plastic covers help prevent contamination

from broken bulbs.50 foot candles: food preparation areas

20 foot candles: hand- and warewashing areas, buffets, displays for produce or packaged food, restrooms, utensil storage areas

10 foot candles: inside walk-in refrigerators and freezer units, dry-storage areas, dining rooms (while cleaning)

All food-contact surfaces must be washed, rinsed, and sanitized…

A. After each use B. Anytime you begin working with another type of food C. Anytime you are interrupted during a task and the tools or items you have been working with may have been contaminated D. At 4 hour intervals, if constantly used

Items and areas can be heat-sanitized or chemical-sanitized...

to reduce the number of microorganisms on a clean

surface to safe levels.Chemical-sanitizing (chlorine,

iodine, or quadternary ammonium compounds called quats) can be done by immersing a clean object

in a sanitizing solution for a required length of time OR by

rinsing, swabbing, or spraying the object with a concentration of

sanitizing solution. Concentration, temperature, and time of contact are three factors influencing the effectiveness of sanitizing solutions. A sanitizer

test kit can test the concentration of a sanitizing solution.Scrape – Wash – Rinse – Sanitize – Air dry

Store flatware, glassware, and utensils so employees don’t have to touch food or beverage-contact surfaces

when picking it up.

Store chemicals in original containers, away

from food-preparation areas. OSHA requires that suppliers provide Material

Safety Data Sheets (MSDS) for each

hazardous chemical.

Hang mops, brooms, wiping cloths, and brushes on hooks

to air-dry. Clean, rinse, sanitize, and air-dry buckets.

An integrated pest management program uses preventative measures to keep pests from entering a facility and control measures to

eliminate any pests that do get inside.

The 3 components of a pest management program: deny pests access to the facility; deny pests food,

water, and a hiding/nesting place; work with a licensed

pest control operator to eliminate pests that do

enter.

Cockroaches are usually seen only at night. A strong, oily odor is a sign of infestation. Droppings look like black pepper. They have capsule-shaped egg cases that are

brown, dark red, or black and may appear leathery, smooth, or shiny. Cockroaches often carry disease-causing microorganisms such as salmonella, fungi,

parasite eggs, and viruses.

A mouse can get through a hole the size of a dime.

A rat can get through a hole the size of a quarter.

Seal around pipes; cover

floor drains with grates; seal

cracks in floors and walls; install

self-closing devices or door sweeps on all doors; screen windows and

vents.

Signs of infestation: signs or sounds of gnawing (rats and mice gnaw to wear down their teeth which grow continuously); droppings (fresh ones are black and shiny, old ones are gray); tracks on dusty surfaces; scraps of paper, cloth, hair, and other soft materials

used in nests; holes

Rodents are a serious health hazard, eating and ruining food, damaging property, and spreading disease.

The United States Department of Agriculture (USDA) is the federal agency responsible for

inspection and grading of meat, poultry, dairy, and egg products as well as fruits and vegetables shipped across state lines.

The Food and Drug Administration (FDA) write the government’s recommendations in the Food Code (minimum standards for food safety) and inspects food service operations that cross state lines (on

planes, trains, and ships) and food processing plants.

Health Inspectors are employed by the city, county, or state. They inspect food service operations within their

jurisdiction.

Health inspectors can ask for voluntary closures OR issue an immediate suspension of an operating license, IF…

A. There is a significant lack of refrigeration B. Sewage has backed up into the establishment itself or into its water supply C. There is an emergency, such as a fire or flood.

D. There is a serious infestation of insects or rodents. E. There is a long interruption of electrical or water service.

It is the manager’s responsibility for keeping food safe in a food service operation. The goal of a

food safety inspection program is to evaluate whether an

establishment is meeting minimum standards for food

safety and sanitation, to protect the public’s health, and to convey

new food safety information.

During an inspection, ask for identification and if it is a routine inspection or a response to a customer complaint, etc. Accompany the inspector.

Be prepared to provide records. Take notes. Cooperate. Be professional.

Discuss violations and time frames for correction of the deficiencies.

Correct any problems; usually expected within 48 hours to correct critical violations.