The Safe Food HandlerThe Safe Food Handler

Safe Food Handler2

Always wash hands:Always wash hands:

After using the bathroomAfter using the bathroom After coughing, sneezing, After coughing, sneezing,

smoking, eating, or smoking, eating, or drinkingdrinking

Before putting on glovesBefore putting on gloves After handling animalsAfter handling animals

When switching between When switching between raw and ready-to-eat food raw and ready-to-eat food

After handling garbage or After handling garbage or trashtrash

After handling dirty After handling dirty equipment or utensilsequipment or utensils

During food preparation.During food preparation.

Safe Food Handler 3

Instant Hand AntisepticsInstant Hand Antiseptics Only hand antiseptics Only hand antiseptics

approved by the FDA approved by the FDA (Food & Drug (Food & Drug administration) can be administration) can be used.used.

Workers must wash Workers must wash their hands before the their hands before the antiseptic is applied.antiseptic is applied.

Safe Food Handler4

FingernailsFingernails

Fingernails (real or artificial) and nail polish can be Fingernails (real or artificial) and nail polish can be physical hazards.physical hazards.

Keep nails trimmed and filed.Keep nails trimmed and filed. Workers cannot wear fingernail polish or artificial Workers cannot wear fingernail polish or artificial

fingernails unless they wear single-use gloves.fingernails unless they wear single-use gloves.

Safe Food Handler5

Cover cuts, wounds, and soresCover cuts, wounds, and sores

Can be a source of Can be a source of bacteria.bacteria.

Restrict workers from Restrict workers from preparing food if a sore preparing food if a sore contains pus or is contains pus or is infected.infected.

Cover affected area with Cover affected area with a bandage, a finger cot, a bandage, a finger cot, or a single-use glove.or a single-use glove.

Safe Food Handler6

Single-use GlovesSingle-use Gloves

Use non-latex gloves because Use non-latex gloves because latex gloves might cause latex gloves might cause allergic reactions in some allergic reactions in some workers.workers.

Change gloves:Change gloves: when they tearwhen they tear before beginning a new task before beginning a new task every four hours when doing the every four hours when doing the

same task andsame task and after handling raw meat, fish, or after handling raw meat, fish, or

poultrypoultry

Safe Food Handler7

Worker ClothingWorker Clothing

Clothing can be a source of contamination so all Clothing can be a source of contamination so all food workers must wear:food workers must wear:

a clean hat or hair restrainta clean hat or hair restraintclean clothingclean clothing

While preparing food, workers cannot wear While preparing food, workers cannot wear jewelry on their hands and forearms.jewelry on their hands and forearms.

This includes medical information jewelry on arms This includes medical information jewelry on arms and and hands. hands.

The only exception is a plain wedding band. The only exception is a plain wedding band.

Safe Food Handler8

Reporting Foodborne IllnessReporting Foodborne Illness

If a worker is diagnosed with If a worker is diagnosed with one of the following foodborne one of the following foodborne illnesses, the manager illnesses, the manager mustmust report it to the local health report it to the local health department:department:

Hepatitis A virusHepatitis A virus E. coliE. coli 0157:H7 0157:H7 Salmonella TyphiSalmonella Typhi ShigellaShigella spp. spp. NorovirusNorovirus

Safe Food Handler9

When to Exclude a WorkerWhen to Exclude a Worker

Workers serving the general populationWorkers serving the general population Have one or more of the following symptions:Have one or more of the following symptions:

vomiting, vomiting, diarrhea, or diarrhea, or JaundiceJaundice

Has been diagnosed with Salmonella Typhi, Shigella, Shiga-toxin Has been diagnosed with Salmonella Typhi, Shigella, Shiga-toxin producing E. coli, Hepatitis A virus, or Norovirus.producing E. coli, Hepatitis A virus, or Norovirus.

Workers serving highly susceptible populationsWorkers serving highly susceptible populations Have a sore throat with feverHave a sore throat with fever

Safe Food Handler 10

Other PoliciesOther PoliciesDuring food During food preparation or serving, preparation or serving, never:never: smokesmoke chew gumchew gum eat foodeat food

Workers can drink Workers can drink from a covered from a covered container with a straw.container with a straw.

Food SanitationFood Sanitation

Food borne IllnessFood borne Illness Range 20 - 80 million cases a year (U.S.)Range 20 - 80 million cases a year (U.S.) 325,00 hospitalizations, 5,000 deaths (U.S.)325,00 hospitalizations, 5,000 deaths (U.S.) 10 - 83 billion cost from absence from work or 10 - 83 billion cost from absence from work or

school, medical costsschool, medical costs Generally fecal-oral transmissionGenerally fecal-oral transmission

food borne infection - invasion by the organism with food borne infection - invasion by the organism with multiplication or toxin production in the host.multiplication or toxin production in the host.

food borne intoxication - growth in food source with food borne intoxication - growth in food source with toxin production before ingestiontoxin production before ingestion

AgentsAgents

Clostridium botulinum, C. perfringensClostridium botulinum, C. perfringens Staphylococci, Salmonella, ShigellaStaphylococci, Salmonella, Shigella Campylobacter jejuni, E. coli 0157:H7Campylobacter jejuni, E. coli 0157:H7 Vibrio parahaemolyticusVibrio parahaemolyticus Hepatitis A, Norwalk virus, RotavirusHepatitis A, Norwalk virus, Rotavirus Calicivirus, Listeria monocytogenesCalicivirus, Listeria monocytogenes Cryptosporidium, Giardia, Bacillus cereusCryptosporidium, Giardia, Bacillus cereus Toxoplasma gondii, Cyclospora Toxoplasma gondii, Cyclospora

Food borne DiseasesFood borne Diseases

InfectionInfection long incubation period (days)long incubation period (days) diarrhea, nausea, vomiting, diarrhea, nausea, vomiting,

abdominal cramps. Fever abdominal cramps. Fever oftenoften

Salmonella, Salmonella, Hepatitis AHepatitis A Listeria, GiardiaListeria, Giardia Vibrio, CampylobacterVibrio, Campylobacter Norwalk virusNorwalk virus

IntoxicationIntoxication short incubation period short incubation period

(minutes - hours)(minutes - hours) Vomiting, nausea, double Vomiting, nausea, double

vision, weakness, numbness, vision, weakness, numbness, disorientationdisorientation

C. botulinumC. botulinum Staph aureusStaph aureus certain fish/ shellfishcertain fish/ shellfish

Increased SusceptibilityIncreased Susceptibility

GastrectomyGastrectomy acid blockers for ulcersacid blockers for ulcers antacids, excessive consumption of waterantacids, excessive consumption of water buffering capacity of food- milk, fatty foodsbuffering capacity of food- milk, fatty foods antibiotic therapyantibiotic therapy very young, oldvery young, old immunocompromisedimmunocompromised stress, poor hygiene, underdeveloped areasstress, poor hygiene, underdeveloped areas

Hazard Analysis of Critical Hazard Analysis of Critical Control Points (HACCP)Control Points (HACCP)

PurchasingPurchasing ReceivingReceiving StoringStoring PreparingPreparing CookingCooking Serving and holdingServing and holding CoolingCooling ReheatingReheating

PurchasingPurchasing

Evaluate suppliersEvaluate suppliers Compliance with federal/state health standardsCompliance with federal/state health standards

Check inspection recordsCheck inspection records

Trained employeesTrained employees Temperature controlled deliveryTemperature controlled delivery Safe/sanitary packagingSafe/sanitary packaging Create “specifications” for acceptanceCreate “specifications” for acceptance

Reject substandard items.Reject substandard items.

ReceivingReceiving

Verify safe/fresh foodsVerify safe/fresh foods Inspect upon deliveryInspect upon delivery

Appearance, odor, contamination, expiration dates, Appearance, odor, contamination, expiration dates, condition of containerscondition of containers

Reject “thawed/refrozen” items (large ice crystals)Reject “thawed/refrozen” items (large ice crystals) Reject swollen/rusted/damaged cansReject swollen/rusted/damaged cans Check temperature of refrigerated foodsCheck temperature of refrigerated foods

Receipt & StorageReceipt & Storage

Check supplies upon receipt for:Check supplies upon receipt for: signs of spoilagesigns of spoilage

color, odor, texture, dirt, insectscolor, odor, texture, dirt, insects swollen, pierced, rusted, wet containersswollen, pierced, rusted, wet containers

Quality, temperature, general conditionQuality, temperature, general condition

Arrange delivery for off-peak hoursArrange delivery for off-peak hours Plan ahead to ensure sufficient storage spacePlan ahead to ensure sufficient storage space

ReceivingReceiving

Transfer to proper storage promptlyTransfer to proper storage promptly Create space for new stockCreate space for new stock Clean transport cartsClean transport carts Date foods (arrival or “use by” date)Date foods (arrival or “use by” date) Pest control Pest control

Clean, well lit areasClean, well lit areas

StoringStoring

Dry storageDry storage Clean/orderly, items 6” off floorClean/orderly, items 6” off floor Good ventilation, Good ventilation, 50 – 70 F (verify temp periodically)50 – 70 F (verify temp periodically) First In, First Out (FIFO) rotationFirst In, First Out (FIFO) rotation

Dating packages, place new to rearDating packages, place new to rear

Clean spills promptly, trash kept out of roomClean spills promptly, trash kept out of room Segregate cleaning supplies (avoid contamination)Segregate cleaning supplies (avoid contamination)

StorageStorage

Purchase foods that will be used ASAPPurchase foods that will be used ASAP Place in properly maintained storage areaPlace in properly maintained storage area Use food quicklyUse food quickly Keep potentially hazardous food outside of Keep potentially hazardous food outside of

danger zone danger zone < 40 F --> Danger <---- < 140 F< 40 F --> Danger <---- < 140 F

Keep cleaning materials away from foodKeep cleaning materials away from food

StoringStoring

Refrigerated storageRefrigerated storage < 40 F (colder preferred, Verify periodically)< 40 F (colder preferred, Verify periodically) Don’t overload Don’t overload Allow for air transfer (slotted shelves)Allow for air transfer (slotted shelves) Date itemsDate items Properly sealedProperly sealed Raw/uncooked on bottom – away from ready to eat Raw/uncooked on bottom – away from ready to eat

foodsfoods

StoringStoring

FreezingFreezing 0 F, store foods immediately0 F, store foods immediately For foods that are frozen upon receiptFor foods that are frozen upon receipt Slotted shelves (circulation)Slotted shelves (circulation) Use moisture proof containers/wrappingsUse moisture proof containers/wrappings Avoid multiple entriesAvoid multiple entries Segregate large warm “container” into smaller onesSegregate large warm “container” into smaller ones

PreparingPreparing Thawing and MarinatingThawing and Marinating

Keep foods out of temperature danger zoneKeep foods out of temperature danger zone 40 F < Danger < 140 F40 F < Danger < 140 F

Never thaw on counter or non-refrigerated areaNever thaw on counter or non-refrigerated area Use refrigerator – in pan on bottom shelfUse refrigerator – in pan on bottom shelf Under running water (70 F) < 2 hoursUnder running water (70 F) < 2 hours

Marinate meats/fish in refrigeratorMarinate meats/fish in refrigerator Avoid cross contamination (never reuse)Avoid cross contamination (never reuse)

Sanitize cutting boards, knives between useSanitize cutting boards, knives between use

PreparationPreparation Handle raw, high risk foods in separate area at Handle raw, high risk foods in separate area at

separate time.separate time. Sanitize surfaces/equipment immediately after Sanitize surfaces/equipment immediately after

contact with potentially hazardous food.contact with potentially hazardous food. Hand washing prior to handling food.Hand washing prior to handling food. ill or infected workers not allowed to handle foodill or infected workers not allowed to handle food For big or catered events, hold reference sample of For big or catered events, hold reference sample of

all foods served for 72 hoursall foods served for 72 hours

Potentially Hazardous FoodsPotentially Hazardous Foods

Beef, poultry, pork, gravies, soupsBeef, poultry, pork, gravies, soups Meat or fish stuffingMeat or fish stuffing Finfish, shellfish, raw fishFinfish, shellfish, raw fish Dairy productsDairy products Eggs, cream-filled pastries, custardsEggs, cream-filled pastries, custards Vegetables (cooked, raw sprouts, cabbage)Vegetables (cooked, raw sprouts, cabbage) Starchy foods (grains, rice, potatoes)Starchy foods (grains, rice, potatoes)

CookingCooking Cook foods to proper internal temperatureCook foods to proper internal temperature

Internal temp of 165 FInternal temp of 165 F

Stir foods in deep pots frequentlyStir foods in deep pots frequently Regulate size/thickness of foods (uniformity)Regulate size/thickness of foods (uniformity)

Validate cooking times/temperaturesValidate cooking times/temperatures Check thickest part of the foodCheck thickest part of the food

Always use sanitary cooking/serving utensilsAlways use sanitary cooking/serving utensils Never touch prepared foods with bare handsNever touch prepared foods with bare hands

The Safe Food HandlerThe Safe Food Handler

TrainingTraining Food borne infectionFood borne infection

Reporting to public health authoritiesReporting to public health authorities

Carrier stateCarrier state during incubation, illness or recoveryduring incubation, illness or recovery asymptomatic chronic shedding asymptomatic chronic shedding Salmonella typhi (Typhoid Mary)Salmonella typhi (Typhoid Mary)

Personal hygienePersonal hygiene

Serving and HoldingServing and Holding

Keep hot food above 140 FKeep hot food above 140 F Steam tables, keep food coveredSteam tables, keep food covered Stir foods to ensure even heatingStir foods to ensure even heating

Keep cold food below 40 FKeep cold food below 40 F Refrigeration unit/iceRefrigeration unit/ice

Check temperature periodicallyCheck temperature periodically Sanitize thermometer after each useSanitize thermometer after each use

Discard food held in danger zone (4 hours)Discard food held in danger zone (4 hours) Never add “fresh” food to food already out for servingNever add “fresh” food to food already out for serving

Serving and HoldingServing and Holding

Wash hands before serving foodWash hands before serving food Clean/sanitary long handled ladles and spoons Clean/sanitary long handled ladles and spoons

for servingfor serving Never touch parts of cups/plates that will have Never touch parts of cups/plates that will have

contact w/foodcontact w/food Cover cuts w/ bandages and cover with glovesCover cuts w/ bandages and cover with gloves Change gloves after contact with contaminated Change gloves after contact with contaminated

surfacesurface

Serving and holdingServing and holding

Sneeze guardsSneeze guards Avoid cross-contaminationAvoid cross-contamination Pre-wrap as much food as possiblePre-wrap as much food as possible Watch customer behavior – remove Watch customer behavior – remove

contaminated foodcontaminated food

ServingServing Rigid personal hygiene requirementsRigid personal hygiene requirements

handling raw foodhandling raw food touching unclean surfaces or equipmenttouching unclean surfaces or equipment Keep hands away from face, head Keep hands away from face, head no smoking, eating, handling moneyno smoking, eating, handling money adequately cover cuts, abrasionsadequately cover cuts, abrasions no gum chewing, spitting, coughingno gum chewing, spitting, coughing clean work clothes, hair restraints usedclean work clothes, hair restraints used

ServingServing

Don’t wear jewelryDon’t wear jewelry Use utensils for servingUse utensils for serving Don’t taste food with fingerDon’t taste food with finger Report any illness to management, avoid Report any illness to management, avoid

handling foodhandling food Healthy workers, hair washing, bathing, with Healthy workers, hair washing, bathing, with

frequent hand washingfrequent hand washing

ServingServing

Temperature of food out of danger zonesTemperature of food out of danger zones Thermometers to check food tempThermometers to check food temp

steam tables 180 - 200 F to maintain 140 F foodsteam tables 180 - 200 F to maintain 140 F food

Sneeze guards and utensils for salad barSneeze guards and utensils for salad bar Avoid touching food contact surfaces with handsAvoid touching food contact surfaces with hands Server trained in choke saving procedureServer trained in choke saving procedure

CoolingCooling

Rapid cooling importantRapid cooling important Chill to below 40 FChill to below 40 F Reduce food mass (divide into multiple containers)Reduce food mass (divide into multiple containers) Shallow pre-chilled pansShallow pre-chilled pans Use ice water bath for quick chill then refrigerateUse ice water bath for quick chill then refrigerate Stir to increase coolingStir to increase cooling Monitor temperature periodicallyMonitor temperature periodically

Store in covered containersStore in covered containers

ReheatingReheating

Boil/heat to > 165 F within 2 hours of removal Boil/heat to > 165 F within 2 hours of removal from refrigerationfrom refrigeration

Never reheat more than onceNever reheat more than once Never mix leftover and fresh foodNever mix leftover and fresh food Discard leftovers refrigerated for more than a Discard leftovers refrigerated for more than a

week from preparation dateweek from preparation date

Sanitary Facilities & EquipmentSanitary Facilities & Equipment Cleaning & SanitizationCleaning & Sanitization Pest ControlPest Control InspectionsInspections

clean floors, no debris, clutter, mouse droppingsclean floors, no debris, clutter, mouse droppings no food storage on floorno food storage on floor check cleanliness of dishes, utensils in storagecheck cleanliness of dishes, utensils in storage check drawers for debris, cleanlinesscheck drawers for debris, cleanliness check cleanliness of all equipment used in food check cleanliness of all equipment used in food

preparation or serving (slicers, soup kettles, dispenserspreparation or serving (slicers, soup kettles, dispensers