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Demonstration of Knowledge Guidelines
A Manager’s Food Safety Handbook:
Based on the Minnesota Food Code
Table of Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . . . .3Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . . . .4
Minnesota Food Regulations for Certified Food Managers Definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . . . .5 Duties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . . . .5
Minnesota Food Code Requirements for the Person in Charge Definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . . . .6 DemonstrationofKnowledge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . . . .6 Duties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . . . .7
Appendix A Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . . . .8 Part1:DemonstrationofKnowledgeRequirements . . . . . . . . . . . . . . page . . . . .8 Part2:ManagerialControlbythePersoninCharge . . . . . . . . . . . . . . page . . .16
Appendix B FoodCodeSpecSheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . .19
Appendix C FoodSafetyResources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page . . .22
Appendix D FoodborneIllnessChart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page ..23
In accordance with the Americans with Disabilities Act, an alternative form of communication is available upon request. TDD: 1-800-627-3529. MDA is an equal opportunity employer and provider.
ve rsion one , 2002Reprinted 2010
IntroductionWho is a Certified Food Manager (CFM)?
TheCertifiedFoodManager(CFM)inanyfoodestablishmentwilloftenbethepersonwhohastheoverallresponsibilityforrunningthatlocation.BecausethereistimeandexpenseinvolvedinputtingapersonthroughanapprovedcourseandregisteringthemwiththestateofMinnesota,thepersonchosentobetheCFMwillusuallybetheonewhohasthemostimmediateauthorityoverday-to-dayoperations,andwhohasthemostjobstabilityorexpectedjoblongevity.TheCFMisoftenresponsibleforcoordinatingtrainingofotherstafforthePIC.ThiswillgenerallybetheKitchenManager,theheadmanageroritcouldbeadepartmentheadinoperationswheretheyhaveanumberofdifferentoperationsunderoneroof,suchasabakeryordeliinsideagrocerystore.
Dependingonthesizeofthecompanyandthestructureoftheorganization,thescopeofthisperson’sauthoritycanvarygreatly.Inanowner-operatorsituation,theymayhavecompleteauthorityoverallaspectsoftheoperation.Inlargercorporations,theymayhavesignifi-cantauthorityovertheday-todayoperations,suchasstaffingortraining,butlittleornosayinareassuchasmenu,recipes,suppliers,equipment,facilitiesandpoli-cies.However,theywouldbethepersonresponsibletoensurecompliancewiththeproperuseofalltheseitems.
Who is the Person in Charge (PIC)
ThePersoninChargeinanyfoodestablishmentisthepersontowhomtheoversightofagivenworkshift,ordepartment,hasbeendelegated.ThePICwilllikelybethelicenseeordesignatedperson,suchasashiftleader,kitchenmanagerorsimilarindividual.Theyareusuallyresponsibleonlyfortheproperfunctioningofthefoodserviceoperationforalimitedtime(theworkshift).
TheamountofauthorityaPIChaswillvarywitheachcompany.ThePICisaccountabletotheiremployerformakingsuretheyandtheemployeesontheirshiftarefollowingestablishedpoliciesandproceduresforfoodsafety.UnlessthePIChappenstobethegeneralmanager,thePICmayhavelimiteddiscretionandinfluenceoverissuessuchasstaffing,discipline,scheduledtrainingorotherdecisionsthatfalloutsidetheconcernsofagivenworkshift.However,thePICisresponsibleforensuringthatthefoodisstored,preparedandservedinsafeandsanitarymanner.
Who is Responsible for Food Safety?
Food safety is the responsiblity of the PIC in charge atanygiventime,whetherthatpersonistheownerordesignatedpersonsuchasthegeneralmanagerorshiftleader.Ultimately,theresponsibilityforfoodsafetyintheoperationissharedbetweenthePICandtheCFM.However,thelicenseeisresponsibleformakingchangestosystemsandfacilities.
What Must They Know?
WhiletheFoodCodeprovidessomegeneralguidelines,thoseresponsibleforfoodsafetywithinanoperationmustknowwhateverisnecessarytoensurefoodsafetyasitappliestotheiroperationandresponsibilities.PICsneedtohavetheknowledgetospotpotentialproblemsandtomakegooddecisionsontheirshift.CFMsmusthavetheknowledgetoensuresafeday-to-dayoperations,whethertheyarepresentornot.Thepeopleresponsibleforfacilitydesignormenudesignmustknowenoughtomakegooddecisionsintheseareas.
What is the Best Way to Evaluate Food Safety in an Operation?
Whetherit’saCFM,thePICoraregulatoryofficial,thebestwaytoevaluatefoodsafetyisbyobservingwhatisactuallybeingpracticedordemonstrated.Thisistheintentofthe“DemonstrationofKnowledge”concept.Itisverypossibletoknowwhatoneshoulddotoensurefoodsafety,butit’swhatisactuallybeingdonethathelpsensurefoodsafety.Itisagoodideaforanobservertolookatfoodprocessesthataredesignedtoproducelargequantities,requiresignificantpreparationorhandlingoraredonefarinadvanceofproductconsumption.
Sinceanobservercanonlyseeasnapshotofwhat’sbeingdoneatanygiventime,itisoftenhelpfultoaugmentobservationswithopen-endedquestions(questionsthatcan’tsimplybeansweredyesorno)andtolistencloselytotheiranswerstoassesstheirknowledge.
Toaskgood,pertinentquestions,oneneedstohaveanunderstandingoftheoperationandthemenu.Therefore,regulatoryofficialsshouldtakethetimetodevelopthisunderstandingtoallowforinsightintothestructureofthecompanyandtheactualauthorityofthePIC.
4 .
Acknowledgements
This handbook wasproducedbyrepresentativesoftheMinnesotaDepartmentofAgriculture,theMinnesotaDepartmnetofHealth,cityandcountyhealthregulatoryagenciesandthefoodserviceandfoodstoreindustry,alongwithinputandratificationbytheMinnesotaInter-AgencyReviewCouncil.Specifically,wewouldliketothankthefollowingsub-committeemembersfortheirvaluablecontributiontothishandbook:
• LornaGirard,RS Inspection Supervisor & Sub-committee Chair, Minnesota Department of Agriculture
• SusanJ.Hibberd,RS Consulting Sanitarian, Minnesota Department of Health
• ElliottMarston,RS Environmental Health Specialist, City of Edina Health Department
• DebraAnderson,RS Senior Environmentalist, Hennepin County Epidemiology and Environmental Health
• ChrisForslund,RS Environmental Health Specialist, City of Crystal Environmental Health
• EllenHoyt,RS Environmental Health Specialist, City of Minneapolis Environmental Health
• JoanPeterson,RS Independent Food Safety Consultant
• KragSwartz Director of Training and Development, Lund Food Holdings, Inc.
• SteveLampi President, Bridgeman’s
• KenSchelper Davanni’s
• HospitalityMinnesota
This handbook is a revision of the Demonstration of Knowledge document that
was produced in 1999 by the inspection staff of the Minnesota Department of
Agriculture’s Dairy, Food, Feed and Meat Inspection Division.
5 .
Minnesota Food Regulations for CERTIFIED FOOD MANAGERS
Certified Food Manager (CFM) Defined
MinnesotaRules,Section4626.2010,requireeachfoodestablishmenttohaveonefull-timecertifiedfoodmanager(CFM),exceptinafewlimitedfoodoperations.TheCFMisoftenthePersoninChargeaswell.However,thePICdoesnotnecessarilyhavetobeaCFMifanadequatefoodsafetysystemhasbeenimplementedtoshowcontrolofriskfactorsandprovidesthePICwithinformationrequiredbytheFoodCode.
The CFM must have managerial authority in the area of food safety. To be a certified food manager in Minnesota, a person must:
1. Completeafoodsafetytrainingcourse.2. Passanapprovedwrittenexamination.3. Submitacompletedapplication,alongwiththeappropriatefeeandproofofexamination,
totheMinnesotaDepartmentofHealth.
Intheeventthatanewlylicensedfoodestablishmentopensoranexistingfoodestablishmentlosesitscertifiedfoodmanager,theestablishmentownermusteitherhireanewcertifiedfoodmanagerorenrollanemployeeinatrainingcoursewithin45days.AnapplicationmustbesubmittedtotheMinnesotaDepartmentofHealthforcertificationofanewmanagerwithin90daysafterlossofapreviouscertifiedmanager.
Duties of a Certified Food Manager
To meet the duty requirements of the Rules, a CFM will:
• Identifyanyhazardsinthedailyoperationoftheirestablishment.• Developandimplementpoliciesandprocedurestopreventfoodborne illness.• CoordinatetrainingofemployeessoatleastonePICispresentatalltimeswhocan
demonstratethefoodsafetyknowledgerequiredintheFoodCode.• Directfoodprotectionactivitiesandtakecorrectiveactionasneeded.• Conductperiodicself-inspectionsofthedailyoperationstoensurethatfoodsafety
policiesandproceduresarebeingfollowed.
6 .
Minnesota Food Regulations for the PERSON IN CHARGE
Person in Charge (PIC) Defined
What are the food safety responsibilities of the PIC? • Becomeknowledgableaboutfoodbornediseasepreventionprinciples• Monitordailyemployeeactivitiestoensurecompliancewithcertainfoodsafety
regulations.
Inalargeestablishmentthathasseparateormultipledepartments,suchasagrocerystoreorinstitu-tion,theremaybemorethanonePICwhoknowsfoodsafetyasitappliesdirectlytotheirspecificoperation(e.g.bakery,meat,deli,etc.).
When is a PIC required?
TheFoodCodestatesthatthelicenseeordesignatedPICmustbepresentatallhoursofoperation;whichmeans,aPICispresentonallshifts.OnewaytoensurethatallshiftsarecoveredisforthefoodestablishmenttomaintainacurrentlistofemployeeswhoaredesignatedasaPIC.
What are the responsibilities of the PIC concerning ill employees?
ThePICisresponsibleforexcludingandrestrictingthedutiesofthoseemployeeswhoarevomiting,havediarrheaorhavebeendiagnosedwithafoodrelatedillness.Forexample,insteadofhandlingfood,theycouldbelimitedtogroundscleanupuntiltheirillnesspasses.Employeesarerequired,anditistheirresponsibility,toreportfoodrelatedillnessesandsymptoms,suchasdiarrheaandvomiting,tothePIC(see4626.0040,0045,and0060oftheMNFoodCode).
What are the reporting and recording requirements for illnesses?
ThePICisrequiredtokeepalogofcertaintypesofemployeeillnessreports,andtocontacttheregulatoryauthorityifspecifictypesarereportedbyemployeesorcustomers(see4626.0060).
Demonstration of Knowledge by the Person in Charge
According to the Food Code, the PIC must be able to demonstrate knowledge of food safety factors as they relate to their specific operations and responsibilities, such as:
• Therelationshipbetweenfoodborneillnesspreventionandpersonalhygiene.• Methodstopreventthetransmissionoffoodbornediseasebyafoodemployeewhohasa
diseaseorinfectiousmedicalcondition.• Theusualsymptoms,typicalincubationandmodesoftransmissionforthemostcommon
foodsassociatedwithfoodborneillness.• Thehazardsinvolvedinconsumingraworundercookedmeat,poultry,eggsandfish.• Therequiredtemperaturesandtimesforsafecoldholding,hotholding,cooling,cooking,
reheating,andtransportationofpotentiallyhazardousfoods.• Therelationshipbetweenfoodsafetyandtheproperuseofnecessaryequipment.• Theprocedureforcleaningandsanitizingutensilsandotherfoodcontactsurfaces.• Identifyingtoxicmaterialsandensuringsafestorage,handlinganddisposal.
7 .
Minnesota Food Regulations for the PERSON IN CHARGE
• Measurestakentoensurewaterremainsprotectedfrombackflowandcross-connectionsthatcouldcausecontamination.
• IfaHACCPplanisrequired,thePICmustbeabletoidentifycriticalcontrolpoints,keepthemundercontrolandexplaintheHACCPplan.
• Thecircumstancesforexclusionandrestrictionofillemployeesandrecordingandreportingillnesses(seeAppendixAforspecificdetails).
Duties of the Person in Charge
The Person in Charge has the duty and responsibility to ensure that he or she has managerial con-trol systems in place for food practices applicable to the specific job, namely:
• exclusionofillemployees;• properhandwashing;• adequatecooking;• propercooling;• propercleaningandsanitizingofequipmentandutensils;• useofcleantablewareatsaladbars,buffetsandotherself-serviceareas;• receivingsafefood;and• restrictingaccessofnon-foodhandlingpersonnel.
8 .
Appendix A
INTRODUCTION
Appendix A is a two-part guide intended to provide general information relating to demonstration of knowledge and duties of the Person in Charge (PIC).
Part I providesinformationtohelpthePIClearnfoodsafetyprinciples,applythemtodailyoperationsanddemon-strateknowledgeofrelativeprinciplestotheregulatoryauthority.
Theobjectiveistoensurethatfoodmanagersknowwhatissuesareimportanttofoodsafetyintheirestablish-mentandknowhowtopreventandcorrecthazardousconditions.
Part II shouldhelpthePICinterpretrequirementsoftheFoodCodeastheyrelatetohisorherresponsibilitiesforoverseeingandmonitoringsafefoodhandlingbyemployeesontheirshifts.
A P P E N D I X A : PA R T 1
Demonstration of Knowledge Requirements
4626.0025 2-102.11 ASSIGNMENT*ThelicenseeshallbethePICorshalldesignateaPERSONINCHARGEandshallensurethataPICispresentatthefoodestablishmentduringallhoursofoperation.UsuallythePICisthesupervisorormanagerandmaybetheCFM.
4626.0030 2-102.112 DEMONSTRATION*Improperbehaviorsdemonstratedbyfoodindustryemployeescanpresentanopportunityforfood-relatedillnessestobespreadtocustomers.Basedontherisksoffoodborneillnessinherenttothefoodoperationbeingreviewed,thePICshalldemonstratetotheregulatoryauthorityknowledgeoffoodbornediseaseprevention,applicationofthehazardanalysiscriticalcontrolpoint(HACCP)principlesifrequired,andthefollowingrequirementsoftheCode.Theareasofknowledgeare:
A. What is the relationship between personal hygiene of a food employee and the prevention of foodborne disease?
Goodhygienicpracticesreducetheriskoffoodcontamination.Suchpracticesinclude:1)properhandwashingforatleast20seconds;2)avoidingbarehandcontactwithready-to-eatfoods,whenpractical;and3)nottouchingready-to-eatfoodsaftertouchingrawfoods.
Cleanhandsarecriticalinpreventingthespreadofdiseases.Iffoodhandlersfailtoproperlywashtheirhandsafterusingthetoilet,sneezingandblowingtheirnose,touchingvariousbodypartssuchasthemouthandnoseareas,orafterhandlingrawanimalfoodslikemeat,fishorchicken,theyhavethepotentialtospreadharmfulbacteriaorvirusestothefood.Handwashingisequallyimportantafterscratchingapimple,handlinggarbage,touchinghairorbeforehandlingfood.Improperorlackofhandwashingcanresultinfoodborneillness.
B. How do you prevent the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease?
TheemployeeshallreporttothePIC,symptomsofdiarrhea,vomitingorotheracutegastroenteritis,orifdiagnosedwithafoodborneillnessdisease.Therefore,itisimportantforthePICto:
• lettheemployeesknowwhatsymptomsandillnessesmustbereported;
• identifyandexcludeorrestrictsickemployeesthroughobservations,suchasnoticingfrequentvisitstotherestroom;
• excludeanypersonfromtheworkplacewhohasdiarrheaorvomiting;
• restrictafoodemployeefromworkingwithfood
9 .
Disease causing bacteria grow best in
temperatures between 41°F and 140°F
orcleanequipmentandutensilsifthatemployeehasabacterialpathogencapableofbeingtransmittedbyfood,suchasthehepatitisAvirusoranyoftheNorwalkandNorwalk-likeviruses.Examplesofpathogenicbacteriainclude:Salmonella,Shigella and E. coli 0157:H7.
• properlycovercuts,wounds,oropensoresonthehandsandarmswithawaterproofbandageandthroughtheuseofasingle-usegloveorfingercotsoverthebandage.
C.. Identify the usual symptoms of, mode of transmission, typical incubation periods, and the most common foods associated with foodborne disease.
ItisrecommendedthatthePIChasaccesstoalistoffoodbornediseasesforreferences,including:ControlofCommunicableDiseasesinMan,TheBadBugBook(FDApublication),ProcedurestoInvestigateFoodborneIllnessortheCentersforDiseaseControlwebsite-www.cdc.gov.
Reportsoffoodborneillnesstypicallyhaveone,oracombinationofanumberofsymptoms.ThesesymptomsandthemodesoftransmissionareoutlinedinFigure 1 and Figure 2, locatedonpage10.
D. Explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
Disease-causingbacteriagrowbestinthe“temperaturedangerzone”between41°and140°Fahrenheit.Thegoalofalltimeandtemperaturecontrolsistoeitherkeepfoodsentirelyoutofthis“dangerzone”ortopassfoodsthroughitasquicklyaspossible.Whenfoodsquicklypassthroughthedangerzone,anybacteriapresentarenotallowedanadequatetimeperiodinwhichtogrow.Alwaysremembertokeephotfoodshot(140°Forhigher)andcoldfoodscold(41°Forlower).
E. Explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
Rawanimalfoodsareparticularlyhazardousandplaceyouatriskofgettingsickbecausetheymaycontaindifferenttypesofharmfulbacteria,virusesorparasites.Toavoidhavingfoodsbethecauseofconsumerillnesses,itisimportanttocookthesefoodstosafetemperaturesforspecificamountsoftimetokilltheseorganisms.Also,unlessadequatelyfrozenforaspecifiedperiodoftime,parasitesareaconcernwiththeconsumptionofraworundercookedfish.
F. State the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs and fish.
Cookingfoodstopropertemperaturesisimportant.APICshouldbefamiliarwiththepropercookingtemperaturesofthefoodslistedin Figure 3onpage12.
G. State the required temperatures and time for the safe refrigerated storage, hot holding, cooling, reheating, and transportation of potentially hazardous food.
• Holdcoldfoodsat41°Forbelow.• Holdhotfoodsat140°Forabove.• Coolproperlycookedfoodsfrom140°Fto70°F
within2hours,andfrom70°Fto41°Fwithinanadditional4hours.
• Coolfoodsto41°Fwithin4hoursifpreparedfromingredientsatroomtemperature(suchasreconstitutedfoodsandcannedtuna).
• Reheatfoodsforhotholdingto165°Fforatleast15 seconds .
• Reheatcommerciallyprocessedfood(fromaprocessingplant)to140°Fforhotholding.
• Cookorreheatfoodinamicrowaveovento165°Fcovered,androtateorstirduringthecookingprocess.Aftercooking,letthecoveredproductstandfor2minutespriortoserving.
• Storefrozenfoodsinafrozencondition.
AdditionalrequirementsarespecifiedintheFoodCode,suchasreceivingtemperaturesforcertainfoodsandthestorageofshelleggs.RefertoSection3-202.11andsections4626.0350(3-401.11)through4626.0395(3-501.16)formoredetailedtemperaturerequirements.
10.
How to Recognize Foodborne IllnessFigure 1
Figure 2
How Foodborne Illness is Commonly Spread by Sick Employees(mode of transmission)
11 .
H. What is the relationship between the prevention of foodborne illness and the management and control of:
• Cross-contamination;• Handcontactwithready-to-eatfoods;• Handwashing;• Maintenanceofthefoodestablishmentin
a clean condition and in good repair.
Managementmusthaveaneffectivesanitationprogramandmonitortheiremployees’practices,includingpersonalhygiene,inordertoreduceoreliminatetherisksforfoodborneillness.
Cross-contamination
Harmfulsubstancesormicroorganismsmaybeintroducedintofoodsbycross-contamination.
Examples of cross-contamination are:a. contaminatingcookedfoodwithdrippings
fromrawfoods;b. ready-to-eatfoodtouchingimproperlycleaned
andsanitizedcuttingboards,utensilsorplates,thermometersorothernon-sanitaryfood-contactsurfaces;and
c. failuretowashhandsbeforetouchingready-to-eatfoods,afterhandlingrawfoods,soiledclothingorothercontaminateditems.
Foodborneillnesscausingorganismsneedseveralhourstoadapttonewconditionsbeforerapidlyreproducingthemselvesinthenewenvironment.
Therefore,itisextremelyimportanttoproperlycleanandsanitizeroomtemperaturefoodpreparationsurfacesandutensilsatleastevery4hours,orafteruse,topreventcontaminationofequipmentfrombacterialgrowth.Equipmentmustalsobecleanedandsanitizedbetweenworkingwithrawfoodandready-to-eatfoods.Inaddition,rawfoodsmustbephysicallyseparatedfromcookedorready-to-eatfoodswheninstorageorduringperiodsofpreparation.
Hand contact with ready-to-eat foods
Employeesmustbeverycarefulnottotransferharmfulorganismstoready-to-eatfoodsbecausetheywillnotbecookedagain.Handsandfingernailsmaycontaminatethefoodbeingprepared.Employeesmaycontaminatefoodbytouchingfoodwiththeirhandsorglovesaftertouchingtheirnoseorotherbodyparts.
Wheneverpossible,usegloves,tongsortissuestohandleready-to-eatfoodstoprovideanadditionalmarginofsafetywhenworkingwithready-to-eatfoods.Handsmuststillbethoroughlywashedbeforewearinggloves.
Handwashing
Handwashingplaysanimportantroleincontrollingfoodbornepathogens.Evenseeminglyhealthyemployeescancarryharmfulgermsthatcontaminatefood.Good personal hygiene, including proper and frequent hand washing, is one of the most effective ways to prevent foodborne illness. Personswithpersistentsneezing,coughing,runnynose,diarrhea,vomiting,opencuts,wounds,orsoresgreatly
Figure 3
Internal Cooking Temperatures of Common Food Products145°F for 15 seconds 155°F for 15 seconds 165°F for 15 seconds
•Rawshelleggscookedforimmediateservice
•Fish,exceptaslistedtotheright•Meat,exceptaslistedtotheright•Commerciallyraisedgameanimals,rabbits
•Pork•Ratites•Injectedmeats•Choppedorgroundmeat,fish,orcommerciallyraisedgameanimals
•Rawshelleggscookedforhotholding
•Wildgameanimals•Poultry•Stuffedfish,meat,pork,pasta,ratitesandpoultry
•Stuffingcontainingfish,meatandpoultry
Some alternative temperatures may be specified in the Food Code 4626.0340 (3-401.11).
12 .
increasetheriskofpathogensbeingtransmittedtofood.Anyactivitythatmaycontaminatethehands,suchasusingthetoilet,handlingrawfoods,touchingcontaminatedsurfaces,utensilsorequipment,ornon-foodhandlingactivitiessuchasbussingtablesorsweepingthefloor,mustbefollowedbythoroughhandwashing.
Properhandwashingincludestheuseofahandsoapandlatheringhandsandexposedportionsofarmsforatleast20seconds,followedbyrinsingwithcleanwater .*Anailbrushmustalsobeusedforcleaningthefingertipsandunderneathfingernails. In addition, after using the toilet, workers must wash their hands in the toilet room, and then again, when entering the food preparation/utensil washing area.Fingernailsmustbetrimmed,filedandfreeofnailpolish.
Maintaining the facility in a clean condition and in good repair
Soiledordamagedfoodcontactsurfacesprovideplacesforbacteriatohideandconditionsfortheirgrowth.Goodsanitationisnecessarytopreventcrosscontaminationfromoccurringasaresultofsoiledfoodequipment.Improperlymaintainedbuildingareasmayprovidefoodandharborageareasforinsectsandrodents.Theseconditionscanbeminimizedthroughpropersanitationandmaintenance.
I. Explain the relationship between food safety and providing equipment that is:
1. Sufficientinnumberandcapacity;and2. Properly designed, constructed, located,
installed, operated, maintained and cleaned.
Adequatenumbersorsizingofcoolersandfreezersmustbeprovidedtopreventimpropertemperaturesduetooverloadingoftheseunits.Theequipmentmustalsobeoperatingproperly,maintained,cleanedandinasanitarycondition.
J. Explain the correct procedures for cleaning and sanitizing utensils and food contact surfaces of equipment.
Propercleaningandsanitizingofequipmentisextremelyimportantforpreventingcross-contamination.Whetherhotwaterorachemicalisused,thesemustbeusedandmaintainedatthepropertemperatureorconcentration.
Most viral foodborne illness outbreaks
are preventable by proper handwashing.
Atestkit(typicallyteststrips)andthermometersmustbeavailableandusedtocheckforpropertemperaturesandconcentration.
Finally,wipingclothsareusuallyusedforsanitizingtables,slicersandothercontactsurfaces.Betweenuses,theseclothsmustbestoredinaclean,chemicalsanitizingsolution.
Fordetailsabouttheprocedureformanualcleaningandsanitizinginathree-compartmentsinkwithdrainboardsseeFigure4onpage13.Forspecificsanitizerconcentrationsandtemperaturerequirements,seethesecondpageoftheFoodCodeSpecSheetinAppendixB.
K. Identify the source of water used and measures taken to ensure that the water remains protected from contamination including providing protection from backflow and preventingthecreationofcross-connections.
Ifanestablishmenthasitsownwell,itmustbeadequatelyprotectedfromcontaminationandthewatermustbepotable(fitfordrinking).TheFoodCodereferencesspecificregulationsforwellconstructionandwaterstandards.
Cross-connectionsbetweenpotablewaterandwastewatersources,suchasahoseendinginafloordrainorutilitysink,canresultinbacksiphonageofunsafewaterintothepotablewatersystem.Thismaycauseworksurfaces,handsandfoodproductstobecomecontaminated.Similarly,vacuumscanbecreatedinwellwatersystems.
Requirementsforpreventingcontaminationofthewatersupplyinclude:• “appropriatebackflow-prevention”devices
installedwhereverawaterhoseisconnectedtoafaucet,
• pre-rinsesprayhosesthatdonotfallbelowthetopofthefloodrimlevelofthesinkordisposal,and
• awatersofteningunit’sdischargelinesthatareseparatedbyanairgapfromthedrainagesystem.
13 .
Cleaning & Sanitizing in a 3-compartment Sink
Figure 4
Formanualcleaningandsanitizinginathree-compartmentsinkwithdrainboards.Pre-soakorscrapedebrisfromalldishesandutensilsandfollowthe4stepprocessbelow.
3rd Compartment
Sanitizebyimmersioninhotwaterat171°Fforatleast30secondsOR
immerseforaspecifiedamountoftimeinanapprovedchemicalsanitizingsolution
ofproperconcentration2nd Compartment
Rinseincleanwater1st Compartment
WashinhotsoapywaterMinimum(1100F)
Step 4
Airdryonself-drainingboard
Examplesofsanitizerconcentrationlevelsare:forchlorine,typicallyatleast50ppmfor10seconds;andforquaternaryammonia,accordingtothelabel(usually200-400ppm).Iodinerequiresaconcentrationbetween12.5and25ppm.FormoredetailedinformationabouttemperatureandpHrequirements,referto4626.0805.Forapprovedmechanicaldishwashers,followthemanufacturer’sinstructionsforusewithhotwaterorchemicalsanitizingdishwashers.Inaddition,provideanduseanappropriatetestkitformeasuringtheproperchemicalsanitizerstrengthoruseheatsensitivetapeoramaximumregistrationthermometerforhotwatersanitizingdishwashers.
14 .
HACCP = Hazard Analysis Critical Control Points
L. Identify poisonous or toxic materials in the food establishment, and the procedures necessary to ensure pesticides are safely stored, dispensed, used, and disposed according to Minnesota Statutes, Chapter 18B.
Chemicalsmustbestoredawayfromfoods.Donotstorechemicalsortoxicproductsaboveorimmediatelyadjacenttofood,equipment/utensils,orsingle-usearticles.Chemicalsmustbeapprovedfortheirintendeduse(specifiedonthelabeledcontainer)andusedonlyaccordingtolabeldirections.Forexample,allsanitizersmustbelabeledwithanEPAregistrationnumberandcontaindirectionsforuseonfoodorfoodequipment.Themanufacturer’slabelinstructionsmuststatethatitsuseisallowedinafoodestablishment.Pesticidesmustbeapprovedforuseinafoodestablishmentandbeappliedbyastatelicensedapplicator.
Employeescanmakepesticideapplicationswithoutmeetingstatelicensingrequirementsifthepesticideusedisnotarestricteduseproduct.Chemicalsmustbestoredintheiroriginalcontainer.Workingsolutionsofchemicalsmustbeproperlylabeled.
Note:ItemsMandNonlyapplytooperationsthatarerequiredtohaveaHACCPplan.
M. Identify critical points in the operation from purchasing through sale or service that may contribute to foodborne illness and explain steps taken to ensure that the points are controlled when a HACCP plan is required by part 4626.1730 of the Minnesota Statutes.
TheHACCPsystemisaneffectivemeansofassuringfoodsafetyandthegeneralconceptscanbeincorporatedintoanyretailfoodoperation.
AformalizedwrittenHACCPplanisonlyrequiredinafewinstances,suchasreducedoxygenpackagingorthecuringandsmokingoffoods.Additionally,iftheoperatorrequestsavariancefromcertainrequirementsintheFoodCode,theymayberequiredtohaveaHACCPplan.
Inidentifyingcriticalcontrolpoints:
1. Reviewthemenuorrecipesandidentifyfoodprocessesthatinvolvecomplexpreparationorextensivehandling.Afterthishasbeen
accomplished,writedownonpaperaflowdiagram,whichdescribestheseprocesses,beginningfromdeliverytocustomerservice.Thesestepsmayinclude:receiving,storing,preparing,cooking,holding,serving,cooling,reheatingandservice.
2. Atthispoint,thePICmustbeabletoidentifybiological,chemicalandphysicalhazardsthatcanaffectthesafetyofthefoodandwhetherornotaHACCPplanwouldberequired.Thepurposeofconductingahazardanalysisistodevelopalistofhazardsthatareofsuchsignificancethattheyarereasonablylikelytocauseinjuryorillnessifnoteffectivelycontrolled .
3. ThePICmustbeabletoidentifythecriticalcontrolpointswherethesehazardsmayresultinanunsafefoodifnotcontrolled.Criticalcontrolpointsaresteps,practices,preparationstepsorprocedureswheretheidentifiedhazardscanbeeitherprevented,eliminated,orreducedtoacceptablelevels.
Asimplifiedexampleofacriticalcontrolpointisthe“cooking”stepforrawanimalfoods,suchasinpoultry,meatorfish.Thesetypesofrawfoodsmaycontainbacterialpathogens(biologicalhazard).Cookingtoapropertemperatureforaspecifictimewilleliminatethishazard.Inthisexample,controllingthiscriticalcontrolpointofcookingcanbeaccomplishedby:
a. Establishingthecriticallimit(i.e.cookingto165°Ffor15sec.forpoultry);
b. Routinelymonitoring(takinginternaltemperaturesoffood);
c. Takingcorrectiveactionifthecriticallimitisnotmet(extendcookingtime);and
d. Managementverificationthatemployeesarecontrollingcriticalcontrolpoints(reviewdaily,weeklycharts,etc).
4. OnemethodusedtoassistthePICinverifyingcontrolofacriticalcontrolpointissettinguparecordkeepingsystemwhichdocuments“what,how,frequency,andwho”ismonitoringthesetemperatures.Alsoequallyimportantisdocumentationofthecorrectiveactiontakenwhenthecriticallimitisnotmet.Establishingarecordkeepingsystemcanbemadesimpleandeasytouse.
15 .
N. When a HACCP plan is required, can you explain, in detail, how the PIC and other food employees comply with the plan.
ThePICmustverifytheHACCPsystemisoperatingaccordingtotheplan.Theywillverifythatemployeesaremonitoringcriticalcontrolpoints,usingproperdocumentationandrecordkeeping,aswellastakingcorrectiveactionsasrequiredbytheplan.Verificationshouldincludeon-siteobservationsandrecordreviews.Inaddition,verificationmustalsoincludecalibrationofequipment(thermometers,smokehouses,etc.).
O. Explain the responsibilities, rights, and authorities assigned by the Code to the following:
1. Food employees,2. PIC, and3. Regulatory authority
1 . Food employeesmustconductfoodprocessingandrelatedactivitieswithinthefoodestablishmentinaccordancewiththeMinnesotaFoodCodeandotherapplicableregulations.TheymustreporttothePICanymedicalconditionorillnessthatcancausefoodborneillness.*
2 . The PICmustoverseethefoodoperationandensureproperfoodhandlingpracticesandregulationslistedintheFoodCodearebeingfollowedincludingalltherequirementsnotedin4626.0035(seePartIIofthisdocument).
3 . The Regulatory authorityshallapplytheCodetopromotethesafeguardingofthepublichealthandensuringthatfoodisnotadulterated,misbrandedorfalselyadvertised.
*Concerning ill employees, the PERSON IN CHARGE must:
A. NotifytheregulatoryauthorityofafoodemployeethatisinfectedwithSalmonella,Shigella,E.coli0157:H7orotherentericbacterialpathogencapableofbeingtransmittedbyfoods;orHepatitisAvirus;
B. Recordallreportsofdiarrheaorvomitingmadebyfoodemployeesandhavethesereportsmadeavailableattherequestoftheregulatoryauthority;and
C. NotifytheregulatoryauthorityofanycomplaintfromacustomerhavingorsuspectedofhavingAorBabove.
16 .
A P P E N D I X A : PA R T 2
MANAGERIAL CONTROL BY THE PIC: DUTIES AND RESPONSIBILITIESAlthoughthePersoninCharge(PIC)isrequiredtodemonstrateknowledgeasitrelatestosafefoodhandling,itismoreimportantthatthisknowledgebeimplementedintheday-to-dayoperations.Therefore,thePIChasthedutyandresponsibilitytoensurethatemployeesfollowimportantfoodhandlingpracticesastheyapplytoaspecificjobortask.Thiscanonlybeaccomplishedifthereisasysteminplaceforguidingemployeefoodhandlingpractices.
Summary of Requirements
A. How does the PIC take measures to exclude ill employees from food preparation and handling?
Employee reportingThereareanumberoffoodbornediseasesandinfectionsthatcanbepassedtotheconsumerbyillemployees.Forthisreason,itisextremelyimportantthatthePICrequiresallemployeestoreportdiarrhea,vomiting,jaundice,adiagnosedfoodbornediseaseoriftheyhaveboilsorotheropenskinlesions.
Inordertocomplywithproperemployeereporting,employeesmustfirstbeawareofthesymptomsandillnessestheyareresponsibleforreportingtothePIC.Thisusuallyinvolvesemployeetrainingandsometypeofillemployeepolicyinitiatedbytheestablishment.
ThePICmusttakeappropriateactionwhenanemployeecallsinillduetoanyoftheabovesymptomsorisinfectedwithafoodbornedisease,morespecifically,thePICshould:• excludeillemployeeshavingdiarrheaor
vomiting;• restrictemployeesfromworkingwithexposed
foodorfoodequipment;• notifytheproperregulatoryauthorityofany
knownillemployeesinfectedwithafoodbornedisease;
• recordreportsofillemployeeswithvomitingordiarrhea;and
• properlycoveropensoresorcutsonemployeeswithacotorbandage.Single-use,disposableglovesshouldthenbeworn.
The PIC should be prepared to answer questions from an inspector, at any time, regarding employee illness reporting policies.
B. How does the PIC routinely monitor employee handwashing to ensure employees effectively clean their hands?
ThePICcanaccomplishthisbytrainingemployeesontheimportanceofhandwashingandontheproperprocedureforwhenandhowtowashhands.Employeescanbeaskedwhyhandwashingisimportanttofoodsafetyandwhenandhowtheyshouldproperlywashtheirhands.Handwashingremindersignscanalsobepostedinfoodpreaparationandtoiletroomareas.
Supervisorypersonnelshouldvisuallymonitorthefrequencyandprocedurebeingfollowedbyemployeesonhandwashing.
Thebestwaytomonitorhandwashingistopayattentionandcasuallyobserveemployeeswhentheyareworkingtoseeiftheywashtheirhandsproperlyandwhentheyshould.Otherwaysofmonitoringincludecheckingthefingernailbrushandhandsinksforsignsofuseandcheckingthewastebasketforusedpapertowels.
C. How does the PIC monitor cooking temperatures to ensure that employees are properly cooking potentially hazardous food?
ItistheresponsibilityofthePICtomakesurefoodissafeforconsumers.Therefore,asystemmustbeinplace(e.g.,writtenrecordsystem)forroutinemonitoringofcookedtemperaturesofpotentiallyhazardousfoods.
KeypointsforthePICinthisregardinclude:1. Setupamonitoringsystemthatdetermines:
• Whowillcheckinternaltemperaturesoffoods.
• When(frequency)tochecktemperatures.• Whatfoodtocheckandatwhatstageof
production.
17 .
• Howtochecktemperatures(whatthermometer{s}touse).
• Howandwhentocalibratethermometersforaccuracy.
• Howandwhentocleanandsanitizetheprobeofthethermometer.
• Whatequipmenttouseandhowtomakepropertemperatureadjustments.
2. Trainemployeesresponsibleforcookingtobesuretheyareknowledgeableofpropertempera-turesandcriticallimitsforvariousfoodproductsandhowtocorrectlychecktemperatures(seeAppendixB).
3. Takecorrectiveactionsifpropertemperaturesarenotmet,suchascookproductlonger,discardfood,retrainpersonnelandothernecessarysteps.
4.Monitoremployeepracticesperiodicallytoen-surethatthesystemisworking.
D. How does the PIC have oversight of the employees’ routine monitoring of food temperatures during cooling to ensure that proper methods are used to rapidly cool potentially hazardous foods?
Iffoodiscooledtooslowly,bacterialsporescangrowandformpoisonsthatcontaminatethefood.Topreventthisproblem,thePICmust:
1. TrainemployeestomonitortemperaturesifthePICisnotresponsiblefortakingtheactualcool-ingtemperature.
2. ThePICmustperiodicallyverifythatthesystemisworkingproperlyandthatassignedemployeesaremonitoringactualtemperatures(e.g.,lookingatrecords,askingquestions,makingobserva-tions).Theidealtimestoverifypropertempera-turesoffoodsarebeforeopeningandattheendofthecook’sshift.
3. Takecorrectiveactionwhenevercoolingtakestoolongtoreachthetargettemperatures.Hotfoodsmustcoolfrom1400to700Fintwohours,from700 to 410Finanadditionalfourhours.Examplesoftypicalfoodsthatmustberapidlycooledinclude:sauces,soups,chili,stew,poultry,groundmeatsandotherfoodmixtures.Foods,suchassaladscontainingtuna,chickenorpota-toes,madeatroomtemperaturemustbecooledto 410Finfourhours.
Methodsusedincoolinginclude:
• Pre-chillingtuna,mayonnaiseandotheringredientsbeforemakingthetunasalad;
• Transferringhotfoodtoshallowcoolingpansatadepthnogreaterthantwoinches,thenplacingitinthecoldestpartofthecooler(i.e.infrontoftheblower);
• Chillingthecontaineroffoodinanicebathandstirringitperiodically,and/orusingpre-frozenstirringpaddles*;
• Theuseofblastchillers;• Theuseofcontainers,suchasstainlesssteel,
thatfacilitateheattransfer;• Addingiceasaningredienttoremoveheat
anddiluteaconcentratedliquid;and• Looselycoveringorhavinguncoveredfood
ifprotectedfromoverheadcontaminationduringthecoolingperiodtofacilitateheattransfer.
Additionally, take temperatures in the warmest part of the product, which is often in the middle.
E. How does the PIC routinely monitor the propercleaningandsanitizationofmulti-useequipment and utensils before they are reused by employees?
Unsanitaryequipmentandutensilshavethepotentialforcontaminatingfood.Itisimportantthattheseitemsbecleanedandsanitized.
ThereareanumberofthingsthePICshoulddointhisregard.Themostimportantistoverifythatcleaningandsanitizationareactuallyoccurring.Thiscanbeaccomplishedbydirectobservationofemployeeswhiletheyarecleaningandthroughvisualinspectionsforequipmentandutensilcleanliness.
BelowaresomeexamplesofwhatthePICcandotobesurepropercleaningandsanitizingisbeingcarriedout:
1. Trainemployeesonproperproceduresforpreparingsanitizingsolutions,operatingthe3compartmentsinkordishmachine,andcleaning-in-place.Onceasanitizingsystemisadopted,employeesshouldbetrainedtouseteststripsortestkitsthatindicatetherequiredppmconcentra-tion.
2. Allowtimeinemployees’schedulesforcleaningtasks .
18 .
*Helpful hint:
Always place hot foods in the cooling pan first,
and then add ice. As the ice melts, the cold
water settles to the bottom, keeping it cold.
3. Providecleaningchecklistsforeachpieceofequipment.
4. Conductselfinspectionstovisuallyobservethecleanlinessofutensils andequipment.
5. Designatethefrequencyofcleaning(basedonthetypeoffood,process,time,rawandready-to-eatfoods).
F. How does the PIC let consumers know to use clean tableware when going for second helpingsatsaladbars,buffetsorotherself-service areas?
OneoftheeasiestwaysforthePICtocomplywiththisrequirementistopostawrittenstatementatthesaladbarorbuffetinstructingconsumerstopleaseuse“cleantableware”whenreturningtothesaladbarorbuffet.Anothermeansofnotificationmayincludeverbalcommunicationwithconsumers.
G. How does the PIC have a system in place for routinely monitoring employees to ensure they visibly observe foods as they are received to determine that they are safe?
Sincefoodfromunapprovedsourcesisoneoftheleadingcontributingfactorstofoodborneillness,itisimportantthatallfoodproductsareobtainedfromcrediblesources,suchaslicensedcommercialprocessingplants.
ThePIChaslimitedcontrolforensuringthatonlysafeandunadulteratedfoodisreceivedintothefoodestablishment;therefore,itistheresponsibilityofthePICtoensureemployeestakeeffectivemeasuresatreceiving,suchasmonitoringtemperatures,inspectingconditionandintegrityoffoodproductsandpackaging.
Additionally,thefoodestablishmentmaywanttoconsiderrequesting“lettersofguarantees,”copiesofinspectionreports,andHACCPapprovalsfromdistributors/manufacturersasameansofproviding
additionaldocumentationthatthefoodreceivedattheestablishmentwasproducedandtransportedsafelyandundersanitaryconditions.
H. How does the PIC take necessary precautions to restrict access to the food establishment, preparation, warewashing and storage areas?
ThePICneedstokeepthefoodestablishmentoperationrelativelysecuretoprotectfoodandcleanequipmentfromcontaminationbyvisitors,suchasoffdutyemployees,deliverypersonnel,pesticideapplicatorsandrepairtechnicians.Inaddition,thePICmusttakeappropriateactionifunsafeorunsanitaryactivitiesarenotedasaresultoftheabove.
The U.S. Centers for Disease Control and Prevention says that handwashing is the single most important means of preventing the spread of infections, such as foodborne diseases, which result in up to 75 million illnesses and approximately 5,000 deaths in the United States each year.
19 .
A P P E N D I X B : M I N N E S OTA F O O D CO D E S P E C I F I C AT I O N S
Minimum cooking temperatures and holding times 165oF (68oC) for 15 seconds Poultry, wild game animals (live caught or field dressed); stuffing containing
fish, meat or poultry; and stuffed foods (fish, meat, poultry, pasta, etc.) 7D kill or 7 log reduction in microorganisms.
155oF (68oC) for 15 seconds or 150oF (66oC) for 1 minute 145oF (63oC) for 3 minutes
Pork, exotic game animals, comminuted fish & meat (ground or chopped), injected meat, and eggs not prepared for immediate service (combined or held hot), (also commercially raised animals subject to trichinae). 5D kill.
145oF (63oC) for 15 seconds Shell eggs prepared for immediate service, commercially raised game, and other fish & meat not specified otherwise in this table. 3D kill.
165oF (74oC) in all parts of the food Microwave cooking: For raw animal foods: covered, rotated or stirred throughout or at least midway in the cooking process; heated; held; and covered for 2 minutes
145oF (63oC) for 3 minutes 144oF (62oC) for 5 minutes 142oF (61oC) for 8 minutes 140oF (60oC) for 12 minutes 138oF (59oC) for 19 minutes 136oF (58oC) for 32 minutes 134oF (57oC) for 47 minutes 132oF (56oC) for 77 minutes 130oF (54oC) for 121 minutes (kill)
7D
Roasts of beef heat rise.
and corned beef: Note – holding time may include postoven
Oven type Roast weight ? 10 lbs. (4.5 kg)
Roast weight > 10 lbs. (4.5 kg)
Still dry 350oF (177oC) 250oF (121oC) Convection 325oF (163oC) 325oF (163oC)
1High humidity <250oF (121oC) <250oF (121oC)
140oF (60oC) Plant food cooked for hot holding:, i.e. fruits and vegetables
1 .Relativehumidity>90%foratleastonehourinamoisture-impermeablebagthatprovides100%humidity.
Reheating for hot holding:
Tobecompletedin2hoursorless.Leftoversshallbereheatedtoatleast165oF(74oC)for15seconds,exceptunslicedportionsofbeefroasts,whichmaybereheatedwiththesameinitialcookingparametersasstatedintheabovecookingchart.Packagedready-to-eatfoodfromaprocessingplantshallbereheatedtoatleast140oF(60oC).
Reheating for immediate service:
Serveatanytemperature.
Hot and cold holding:
Holdhotfoodsatorabove140oF(60oC),exceptbeefroastscookedasstatedinabovecookingchart,maybeheldat130oF(54oC).Holdcoldfoodsatorabove41oF(5oC).
Cooling PHF’s:
Coolhotfoodsfrom140oFto70oF(60oCto21oC)within2hours,andfrom70oF to 41oF(21oCto5oC)within4hours.Ambienttemperatureingredients,i.e.cannedtunaintunasalad,cooledto41oF(5oC)within4hours.
Frozen food:
Thetemperaturenecessarytomaintaintheproductfrozen“solid”(varieswithproduct).
Slacking:moderatingthetemperatureunderrefrigerationatorbelow41oF(5oC),ORatanytemperatureifthefoodremainsfrozen.Freezingfishforparasitedestruction(except certain species of tuna):1) -4°F(-20oC)orcolderfor168hoursor7days;OR2) -31°F(-31oC)orcolderfor15hoursinablast
freezer.Includewrittenagreementiffrozenbysupplier;oriffrozenbythePIC,thenrecordsmustberetainedatthefacilityfor90days.
Thawing:
Acceptablemethodsinclude:1) intherefrigeratoratorbelow41oF(5oC);2) aspartofanuninterruptedcookingprocess;3) anyprocedureforthawingaRTEfoodforimmediate
service;4) submergedunderrunningwateratorbelow70oF
(21oC),andnoportionoftheRTEfoodrisesabove
20.
41oF,orforanyrawanimalfoodsthatwillbeproperlycookedanddonotriseabove41oFformorethan4hours(includestimeexposedtorunningwater,preparationandcoolingto41oF).Runningwatershallhavesufficientvelocityandflowtofloatofflooseparticlesinanoverflow.
Time in lieu of temperature controls:
Theoperationmustsubmitpriorwrittennotificationofitsintenttouse“timeasapublichealthcontrol.”Writtenproceduresarerequiredonsiteandmustbeavailabletotheinspector.ThePHFismarked/identifiedwiththemaximum4hourtimeperiodinwhichtheproductwillbecookedorserved.After4hoursORiftheproductisunmarkedpertime,thefoodshallbediscarded.
Date marking foods:
RefrigeratedRTE,PHF’spreparedintheestablishmentandheldover24hoursshallbemarkedwiththe“PreparationDate”and7-day“ConsumebyDate.”Similarfoodsreceivedfromaprocessingplantaretobemarkedwiththesame7-day“ConsumebyDate”oncetheoriginalpackageisopened.Foodswithexpired“ConsumebyDates”shallbediscarded.EXCEPTIONStodatemarking:1) Individualportionsrepackagedfrombulkcontainers
tofillaconsumer’srequest,or2) Wholeportionsofacuredandprocessedproduct
withtheoriginalcasingintactontheuncutportion,i.e.bologna,salami.
Vacuum packaging
Orreducedoxygenpackagingoccurringinafoodestablishmentshallbemarkedwitha14-day“ConsumebyDate”fromthedayofpackagingortheoriginalmanufacturer’s“sellby”or“useby”date,whicheveroccursfirst.
Mechanical warewashing:
Inaccordancewithdishmachine“dataplate”andmanufacturer’sinstructions.Forhotwatersanitization,thewaterflowpressureenteringthesanitizationrinsecontrolvalveshallbetween15psiand25psi(100to170kilopascals).Hotwaterenteringthemanifoldforsanitizingmaynotbemorethan194oF(90oC).Utensilsurfacetemperaturesmustreachatleast160oF(71oC)asmeasuredbyanirreversibleregisteringtemperatureindicator,suchasheatsensitivetapeoramaximumregisteringthermometer.
Food-contact surface materials:
Pewter: Maynotbeusedasafood-contactsurface.Cast Iron: Onlypermittedforcookingsurfacesorforserving
utensilsprovideditisusedaspartofanuninterruptedprocessfromcookingthroughservice.
Copper and Copper Alloys (Brass): MaynotbeusedforfoodswithpH<6.0,suchas
vinegar,fruitjuice,wine,etc.,oronawatersupplylinebetweenthesodacarbonatorandbackflowpreventor.
Galvanized Metal: Maynotbeusedformoistoracidicfoodsand
beverages.Solder and Flux: Maynotexceed0.2%lead.Wood: Hardmapleorequivalentclose-grained,hardwood
onlypermittedforcuttingboardsandblocks,baker’stable,andutensilssuchasrollingpins,doughnutdowels,saladbowls,chopsticks,andwoodenpaddlesinconfectioneryoperationswithproductsreachingatleast230oF(110oC).Whole,uncutrawfruitandvegetables,andunshellednutsmaybekeptintheoriginalwoodenshippingcontaineruntilsoldorused .
Cleaning equipment and utensils:
Equipmentfood-contactsurfacesandutensilsshallbecleanedtosightandtouch.Non-foodcontactsurfacesofequipmentshallbefreeofaccumulationofdust,dirt,foodresidueandotherdebris.
Cleaning frequency:
EachtimethereisachangefromrawfoodsandRTEfoods.
Atleastonceevery4hoursthroughoutthedayifusedwithpotentiallyhazardousfoods.
Atleastonceevery24hoursifusedinarefrigeratedroom,orcontainersinsaladbars,ifheld< 41oF .
21 .
Manual Sanitization: Sanitizer concentration, pH, temperature, hardness and contact time
Sanitization1 Minimum Tempurature Contact Time
Chlorine50ppm 100°F(38°C)ifpH<10.0or75°F(24°C)ifpH<8.0 >10seconds
Iodine>12.5to25ppm >75°F(24°C)ifpHis<5.0perlabel >30seconds
QuaternaryAmmonium/perlabelinstructions >75°F(24°C)ifwaterhardnessis<500ppm&mg/L >30seconds
Hotwater,3compartmentsinkw/integralheatingdevice >171°F(77°C)immersedinrackorbasket >30seconds
1Other sanitizers may be used if they are EPA-approved and are applied according to the manufacturer’s directions on the label of the product’s container.
Warewashing: Mechanical and Manual
Minimum WashTemperature
Minimum Sanitizing Temperature
Spraytypemechanicalwarewahers;singletank,hotwatersanitizing
singletank,stationaryrack,singletemperature 165°F (74°C) 165°F (74°C)
singletank,stationaryrack,dualtemperature 150°F (66°C) 180°F (82°C)
singletank,conveyor,multi-temperature 165°F (71°C) 180°F (82°C)
Multitank,hotwatersanitizing multitank,conveyor,multi-temperature 150°F (66°C) 180°F (82°C)
Chemicalsanitizing anywarewahingmachine 120°F (49°C) sanitizationlevelsasstatedintheabovetableorperlabeledmanufacturer’sinstructionsonthecontainer.
3compartmentsinkchemicalsanitizing
cleaningagentlabelingmaypermitlowerwashingtemperatures 110°F (43°C)
22 .
A P P E N D I X C : F O O D S A F E T Y R E S O U R C E S
Belowisalistofwebsitesthatcontainfurtherinformationaboutthefoodcodeandavarietyofotherfoodsafetytopics.
Food Allergen Information
The four fact sheets below are found at:www .mda .state .mn .us
•Foodingredientsthatmaycauseallergies•Manufacturers’GuideforManagingFoodAllergenRisks
•AllergenChecklistforFoodSuppliersandManufacturers
•RetailFoodEstablishments’GuideforManagingFoodAllergenRisks
Other Helpful Resources
Minnesota Department of Health “Safe or Sorry” Campaignwww.health.state.mn.us/divs/eh/food/sos/index.html
Bad Bug Bookhttp://vm.cfsan.fda.gov/~mow/intro.html
Gateway to Government Food Safety Informationwww.foodsafety.gov
Partnership for Food Safety Educationhttp://www.fightbac.org/main.cfm
Food Safety Publications for Consumershttp://www.fsis.usda.gov/OA/pubs/alphapubs.htm
MMWR Diagnosis & Management of Foodborne Illnesses:www.cdc.gov/MMWR/pdf/rr/rr5002.pdf
Minnesota Department of Agriculture www.mda.state.mn.us
Minnesota Department of Health www.health.state.mn.us
Food Code and Related Information
Minnesota Food Codewww.health.state.mn.us/divs/eh/food/foodcode/food-code.html
1999 FDA Food Code Annexations•Annex1-ComplianceandEnforcement:http://vm.cfsan.fda.gov/~dms/fc99-a1.html
• Annex2-References:http://vm.cfsan.fda.gov/~dms/fc99-a2.html
•Annex3-PublicHealthReasons/AdministrativeGuidelines:http://vm.cfsan.fda.gov/~dms/fc99a3.html
•Annex4-FoodEstablishmentInspection:http://vm.cfsan.fda.gov/~dms/fc99-a3.html
•Annex5-HACCPGuidelines:http://vm.cfsan.fda.gov/~dms/fc99-a5.html
•Annex6-FoodProcessing:http://vm.cfsan.fda.gov/~dms/fc99-a6.html
•Annex7-ModelForms,GuidesandOtherAides:http://vm.cfsan.fda.gov/~dms/fc99-a7.html
Minnesota Food Code Fact Sheetswww.health.state.mn.us/divs/eh/food/foodcode/cooling.html
Manager CemRule and Application Formhttp://www.health.state.mn.us/divs/eh/food/fmc/index.html
HACCP Information
•Annex5(seeabove)http://www.cfsan.fda.gov/~lrd/haccp.htmlhttp://www.fsis.usda.gov/OA/haccp/imphaccp.htm
23 .
AP
PEN
DIX
D: F
OO
DB
OR
NE
ILL
NE
SS
CH
AR
T
AC
UTE
FO
OD
BO
RN
E IL
LNES
SES
AG
EN
TIN
CU
BAT
ION
PE
RIO
D*
SYM
PTO
MS
SOU
RC
ES
KIT
CH
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PR
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ESS
PR
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SPR
EA
DC
OR
RE
CT
IVE
ME
ASU
RE
S
Stap
hylo
cocc
us
aure
us2-4hours
(1-6)
N,C
,V,D
,(Fm
ay a
lso
be
pres
ent)
Contaminationoffoodbyinfectedfood
handlerswithoutadequateheatingor
refrigeratione.g.pastries,custards,salad
dressings,ham
Improperhandw
ashing
Improperheating/cooling
Goodhandwashing
Propertemperaturemaintenance
Coverinfectedwounds,weargloves
Baci
llus c
ereu
sTypeA
2-4hours
(1-6)
N,V,D
Foodsthatareheldatroom
temperature
afterpreparation,e.g.friedrice
Impropercooling
Rapidcooling
Coldfoodmaintenance
Baci
llus c
ereu
sTypeB
8-16hours
C,D
Custards,cereals,puddings,sauces,
meatloaf
Impropercooling
Rapidcooling
Coldfoodmaintenance
Clo
stri
dium
pe
rfri
ngen
s12hours
(6-24)
C,D
(n, V
, F a
re
ra
re)
Meat,poultry,graviesthatare
inadequatelyheatedorreheated
Impropercooling
Inadequatereheating
Rapidcooling
Coldfoodmaintenance
Adequatereheating
Salm
onel
la12-36hours
(6-72)
D,C
,F,V,H
Poultry,eggs,meat,rawmilk(cross-
contam
inationimportant)
Crosscontamination
Improperhandw
ashing
Goodhandwashing
Exclusionofillfoodhandlers
Norwalkvirus
16-48hours
N,V,D
,CContaminationoffoodbyinfectedfood
handlers,e.g.salads,coldprepared
foods,shellfish
Improperhandw
ashing
Illfoodhandlers
Goodhandwashing
Exclusionofillfoodhandlers
E. c
oli
O157:H7
3-4days
(1-7days)
B,C
,D,H
Inadequatelycookedbeef(especially
groundbeef),raw
milk;cross
contam
ination
Cross-contamination
Illfoodhandlers
Impropertemperatures
Improperhandw
ashing
Properfoodstorage
Exclusionofillfoodhandlers
Goodhandwashing
Cam
pylo
bact
er3-5days
(1-10days)
C,D
,B,F
Raw
milk,poultry
Cross-contamination
Cross-contamination
Illfoodhandlers
Improperhandw
ashing
Properfoodstorage
Exclusionofillfoodhandlers
Goodhandwashing
Hep
atiti
s A2-6weeks
N,V,A
Illfoodhandlers;contaminatedsh
ellfish-
raworinadequatelycooked
Illfoodhandlers
Improperhandw
ashing
Raw/inadequatelycookedshellfish
Exclusionofillfoodhandlers
Goodhandwashing
Adequatecooking
B=bloodystools,C
=abdom
inalcramps,D
=diarrea,F=fever,H
=headache,N=nausea,V=vom
iting
*Incubationperiod=thelengthoftimefrom
eatinguntilsy
mptonsappear
ThischartusedcourtesyoftheHennepinCountyEpidem
iology&Environm
entalH
ealthDepartment
The Minnesota Dept. of AgricultureDairy and Food Inspection625 Robert St. N.St.Paul,MN55155-2538651-201-6027
www.mda.state.mn.us
For questions or comments about this handbook, or if you would like to receive additional copies, please contact:
The Minnesota Dept. of HealthDivision of Environmental HealthSection of Environmental Health Services625 Robert St. N.St.Paul,MN55164-0975651-201-4500
www.health.state.mn.us
