2009 Food Code Update for CD-ROM

7/28/2019 2009 Food Code Update for CD-ROM

1/32

Chapter 2The Microworld


2/32

Food Most Likely to Become Unsafe

Food That Favors the Growth of Pathogens cont inued

Tofu or othersoy-protein food

Untreatedgarlic-and-oilmixtures

Sprouts andsprout seeds

Sliced melons,cut tomatoes, andcut leafy greens

Heat-treated plant food,such as cooked rice,

beans, and vegetables


3/32

Chapter 4Personal Hygiene


4/32

How to Wash Hands

Wet hands and arms with

running water as hot as you

can comfortably stand. (at

least 100F/38C)

Vigorously scrub hands and

arms for ten to fifteen seconds.

Clean under fingernails and

between fingers.

Rinse hands and arms

thoroughly under running

water.

Dry hands and arms with a

single-use paper towel or hand

dryer. Consider using a paper

towel to turn off the faucet.

Handwashing

Apply soap. Use enough to

build up a good lather.

1 2 3

4 5


5/32

Chapter 6

The Flow of Food:Purchasing and Receiving


6/32

Receiving and Inspecting Specific Food

Sliced Melons, Cut Tomatoes,and Cut Leafy Greens

Must be received at 41F (5C)or lower


7/32

Chapter 6Storage


8/32

Preventing Cross-Contamination

Store food items in thefollowing top-to-bottom order:

Ready-to-eat food

Seafood

Whole cuts of beef and pork

Ground meat and ground fish

Whole and ground poultry

Refrigerated and Frozen Storage


9/32

Chapter 7The Flow of Food: Preparation


10/32

Prepping Specific Food

When prepping produce:

Make sure produce does nottouch surfaces exposed to rawmeat and poultry

Refrigerate and hold sliced

melons, cut tomatoes, and cutleafy greens at 41F (5C) orlower

Do not serve raw seed sproutsif you primarily serve high-risk

populations


11/32

When prepping produce:

Wash it thoroughly underrunning water before:

Cutting

Cooking

Combining with otheringredients

Produce can be washed inwater containing ozone to

sanitize it

Check with your localregulatory authority

Prepping Specific Food


12/32

Preparation Practices That Require a Variance

You need a variance if prepping

food in these ways: cont inued

Packaging food using areduced-oxygen packaging(ROP) method

Sprouting seeds or beans

Offering live, molluscanshellfish from a display tank


13/32

Cooking Requirements for Specific Food

Minimum internal cooking

temperature:

155F (68C) for 15 seconds

Ground meatbeef, pork, andother meat

Mechanically tenderized meat

Injected meatincluding brinedham and flavor-injected roasts

Ground seafoodincluding

chopped or minced seafood Eggs that will be hot-held for

service


14/32

Partial Cooking

If partially cooking meat,

seafood, poultry, or eggs ordishes containing these items:

1. Nevercook the food longerthan 60 minutes during initialcooking

2. Cool the food immediately afterinitial cooking

3. Freeze or refrigerate the foodafter cooling it

4. Heat the food to at least 165F(74C) before selling or serving

it5. Cool the food if it will not be

served immediately or held forservice.


15/32

Childrens Menus

Children should not be offered

these items raw or undercooked:

Meat

Poultry

Seafood Eggs


16/32

Roasts can be reheated to these alternative

temperatures:Temperature Time

130F (54C) 112 minutes










Reheating Roasts


17/32

Chapter 8The Flow of Food: Service


18/32

Preset Tableware

If you preset tableware:

Prevent it from beingcontaminated

Wrap or cover the items

Table settings do not need to bewrapped or covered if extrasettings:

Are removed when guests areseated

Are cleaned and sanitized afterguests have left


19/32

Chapter 9Food Safety Management Systems


20/32

HACCP: When a HACCP Plan Is Required

A HACCP plan is required if an operation: cont inued

Packages food using ROP methods including:

MAP

Vacuum-packed

Sous vide

Treats (e.g., pasteurizes) juice on-site and packages itfor later sale

Sprouts seeds or beans

Offers live, molluscan shellfish from a display tank


21/32

Chapter 10Sanitary Facilities and Equipment


22/32

Handwashing stations must have:

Hot and cold

running waterSoap A way to dry

hands

Garbage

container

Signage

Handwashing Stations


23/32

Chapter 11Cleaning and Sanitizing


24/32

Guidelines for the Effective Use of Sanitizers

Chlorine

Water temperature 100F (38C) 75F (24C)

Water pH 10 7 sec


25/32

Guidelines for the Effective Use of Sanitizers

Iodine Quats

Water temperature 68F (20C) 75F (24C)

Water pH 5 or as per

manufacturers

recommendation

As per

manufacturers

recommendation

Water hardness As per manufacturers

recommendation

500 ppm or as per

manufacturers

recommendation

Sanitizer

concentration range

12.525 ppm As per

manufacturersrecommendation

Sanitizer contact time > 30 sec > 30 sec


26/32

Three-Compartment Sinks

Steps for Cleaning and Sanitizing


27/32

Cleaning and Sanitizing in the Operation continued

Never:

Dump mop water or otherliquid waste into toilets orurinals

Clean tools in sinks used for:

Handwashing

Food prep

Dishwashing


28/32

Chapter 13

Food Safety Regulationsand Standards


29/32

The FDA Food Code

The FDA Food Code

Outlines federalrecommendations for foodsafety regulations for thefoodservice industry

Based on input from theConference for Food Protection(CFP)

Although FDA recommendsadoption by each state, it

cannot require it


30/32

FDA Risk Designations

Risk Designations for

Evaluating Establishments

Priority items

Prevent, eliminate, or reducehazards (e.g., handwashing)

Priority foundation items

Support priority items(e.g., soap at a handwashingstation)

Core items

Relate to general sanitationand maintenance, (e.g.,keeping equipment repaired)


31/32

Chapter 14Employee Food Safety Training


32/32

Critical Knowledge for Employees

Employees should receive

training in: cont inued

Safe food preparation

Preventing time-temperatureabuse

Identifying and preventingcross-contamination

Handling food safely duringthe flow of food

Identifying food allergens andpreventing allergic reactions

Documents

2009 Food Code Update for CD-ROM