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IDPH Food Service Sanitation Manager Certification Course. Your Title upon completion: IDPH Certified Foodservice Manager Valid: 5 years 90 Days to comply with certification requirements. Quiz:. What food group includes Alligators? What is the Temperature Danger Zone? - PowerPoint PPT Presentation
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IDPH Food Service Sanitation Manager Certification Course
Your Title upon completion: IDPH Certified Foodservice
ManagerValid: 5 years
90 Days to comply with certification requirements
Quiz:1. What food group includes
Alligators?2. What is the Temperature Danger
Zone?3. What is Darla’s Middle Name?4. Name the best football team in the
National Football League?5. E.Coli 0157:H7 is most often
associated with what food group?
Introductions:Name, place of employment, excitement level scale 1-10!
Snacks Bathroom breaks Smoking Course Description
Food Safety: Name benefits of food safety:
Satisfied Customers Minimal food waste - decreased cost
Good reputation Higher staff morale Increased Business Higher profits
Name consequences of poor food safety:Foodborne disease outbreaks Customer complaintsFood contamination – spoilage PestsFood waste Poor reputationClosure of premises Less profits
Definitions: Foodborne Illness: Illness caused
by food 76,000,000 reported cases per year –
U.S. CDC
Foodborne Outbreak: 2 or more people who experience the same illness after eating the same food confirmed through lab analysis exception: Botulism and chemically caused
Foodborne Illness Risk Factors:
Bad Behaviors: Must control! Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Poor Personal Hygiene
Unsafe Food Practices
Who has control over Risk Factors?
ManagersShow: Osaka clip:
http://www.wqad.com/news/wqad-osaka-restuarant-you-tube-toad-licker081110,0,455538.story
Hazards to Food SafetyCauses of Foodborne illness
Biological Hazards Micro-organisms: Bacteria, Viruses, Parasites
Fungus, Molds Chemical Hazards
Takes just one sickness to be considered foodborne outbreak
Physical Hazards An object that you can see
Biological Hazards Bacteria grow in food and in the body Viruses and Parasites cannot grow in
food, only in the body. Percentage of FB illness attributable to
various pathogens: Bacteria 30% Protozoa 3% Viruses 67% (scary!!)
Chemical Hazards Natural- Mycotoxins, scombroid
and ciguatera, mushrooms, allergens
Added- Medicines, pesticides, cleaners, sanitizers
Physical Hazards Typically caused by poor handling
procedures in the food flow: Plastics Staples Band-aids Hair Glass Metal shavings ………………
ServSafe Video 1Introduction to Food
Safety
Groups at Highest Risk:
Young Children
Pregnant Women
Immune Impaired
Elderly
Time-Temperature Abuse Allowing food to remain too long in
the danger zone: Between 41˚F – 135 ˚F.
Too long? 4 Hours Cumulative Time
How Food becomes time-temp. abused:
Failing to hold or store food at required temperatures
Failing to cook or reheat food to temperatures that kill micro-organisms
Failing to cool food properly
Cross-Contamination
Transferring pathogens from one surface or food to another:
Which is more dangerous: cooked to raw or raw to cooked contamination?
Microorganisms Viruses Bacteria Protozoa/
Parasites Mold
Viruses Vary widely in ability to
withstand heat and cold.
Do not require potentially hazardous foods to survive.
Do not increase in number while they are in food.
Food and food-contact surfaces serve to transport viruses which reproduce once in a human host.
Outbreaks almost always due to poor personal hygiene or a contaminated water supply. Fecal Matter
Norovirus/Norwalk-like
Symptoms: 24-48 hours vomiting, diarrhea, abdominal cramps,
nausea highly contagious (10 vial particles sufficient
to infect individual) viral shedding can continue 2 weeks after
recovery 60% of U.S. population is exposed by age
50 in 2004, represented 61% of FBI in Illinois
Source: fecal-oral contamination direct person-to-person spread consumption of contaminated food/water
Hepatitis A Virus
Foods involved: raw/undercooked shellfish and
mollusks contaminated vegetables highly handled food without
subsequent cooking milk
Source: human fecal or oral contaminationsewage polluted water
Virus: Hepatitis A
Symptoms: 15-50 days inflammation of the liver fever, nausea, abdominal pain fatigue and possibly jaundice
Prevention: good personal hygienefood from safe/certified sourcespotable water supplycook shellfish thoroughly
Bacteria Single cell organism Grows under “ideal”
conditions Some produce spores Often implicated
in foodborne illness Some produce infection –
others intoxication
Infection Infection -- when the bacteria
makes you ill. Most bacteria that cause an
infectious foodborne illness takes6-72 hours before you show symptoms.
Salmonella and Listeria are examples.
Intoxication Intoxication-- when the waste product
produced by the bacteria makes you ill. Most bacteria that cause an
intoxication foodborne illness will let you know theyare there in less than 6 hours – some in30 minutes!
Staphylococcus aureus is a goodexample.
Foods Identified with Outbreaks Foods containing milk or milk products
– Sauces, puddings and gravies
Eggs and egg products– Custards and cream pies
Meats, poultry, fish, shellfish and crustacea
Other foods … Baked and boiled potatoes
Plant foods that have been heat-treated
Raw seeds and sprouts
Sliced melons
Tofu and other soy foods
Garlic and oil mixtures
Potentially Hazardous Food (PHF)
vs.TCS Foods PHF – A food that requires
temperature control because it supports the rapid and progressive growth of pathogens
Included foods: Animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil
TCS Foods A food that requires
time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin production.
Still includes: animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil.
Clostridium botulinum
Foods involved: improperly canned low acid food cooked food in low oxygen conditions
vacuum packaged food garlic in oil grilled onions or mushroombaked potatoes
Symptoms: 12-36 hours visual disturbances, vertigo, swallowing
difficulty, respiratory paralysis
Clostridium perfringensCharacteristics: Vegetative spores resistant to cooking Produces toxins between 70-120º F “cafeteria germ” or “deli-belly”
Symptoms: 9 to 15 hours diarrhea
Escherichia coli 0157:H7
Foods involved: raw/undercooked ground beef & red
meats other foods: unpasteurized cider,
bean sprouts, imported cheese
Sources: human fecal contamination intestinal tract warm-blooded
animals
Symptoms: 12-72 hrs abdominal pain, watery/bloody diarrhea,
nausea, vomiting, fever with some types
Salmonella enteritidis
Foods involved: raw/undercooked poultry, eggs,
meat unpasteurized milk and dairy
products
Source: domestic and wild animalsinfected humans
Symptoms: 8 hrs-3 days abdominal pain (diarrhea), nausea,
headaches and fever
Staphylococcus aureusSource: infected humans (skin, nose, throat,
sores)Foods involved: cooked or warmed over foods high in
protein, sugar and salt Symptoms: 1-6 hours
nausea, vomiting, diarrhea and dehydration
Listeria monocytogenes
Foods involved: soil grown fruits and vegetables raw and unpasteurized milk, soft
cheeses uncooked meat, ground beef, poultry deli meats,hot dogs,hard
salami,sausages
Sources : soil decaying vegetation (silage) 37 species of mammals
Listeria monocytogenes
Symptoms: few days to 3 weeks ingestion of fewer than 1000 cells thought sufficient to cause symptoms
fever, nausea, vomiting, fatigue, diarrhea, meningitis, pregnancy complications
may be leading fatal foodborne infection in U.S. (33% overall fatality rate)
Characteristics: grows between 34°F to 122°F prefers 86°F to 117°F grows over a pH range of 4.0 to 9.5
Shigella
Foods involved: raw produce moist prepared foods direct contamination
Source: infected humansflies
Symptoms: 12-50 hours diarrhea, fever, chills, dehydration
Campylobacter jejuni widely distributed in nature
found in intestinal tract of animals anddistributed during processing
undercooked meat, poultry,unpasteurized dairy products,cross-contaminated foods
FAT TOMConditions Bacteria
Need
FoodAcidityTemperature
TimeOxygenMoisture
F… stands for Food
egg, meat, fish, poultry and egg products custard, cream pie milk or milk products pudding, sauces, gravies, ice cream cooked rice and pasta cooked vegetables and soups
Protein and cooked carbohydrates:
A … stands for Acidity
Bacteria grow best near neutral pH 7
Acid Alkaline Base
lemon2.2
peas5.7
human blood7.4tomato
4.5chicken
6.2
cannedpeach
4.2
chlorine bleachsanitizing solution
7.0
Neutral
undilutedchlorine bleach
11.4
baking soda8.4
Acidity Bacteria grow best near neutral. Food with a pH near
neutral include animal products like meat, fish, poultry, dairy products,and eggs.
Foods with a pH below 4.6 are considered acidic and do not support the growth of Clostridium botulinum.
90º F 30 minutes70º F 1-1/2 hours60º F 2-1/4 hours50º F 3 hours40º F 12 hours32-35º F 36 hours
Look how long it takes bacteria to double at different temperatures:
T… stands for Time
How
fast bacteria grows
Time in minutes0
0:200:401:001:201:402:003:004:005:006:007:00
# of bacteria 10 20 40 80 160 320 640 5,120 40,960 327,680 2,621,440 20,971,520
Bacteria can be: Anaerobic – only grow
without air
Aerobic – only grow with air
Facultative - ability to adjust
O … stands for Oxygen
Most bacteria that affect man are aerobic.
M … stands for Moisture (aw) Bacteria need moisture to
grow
Bacteria need an aw of 8.5 or higher to grow.
Controlling Bacterial Growth
Add acid Raise or lower
temperature Decrease moisture Reduce time in danger
zone
Vegetative Bacteria Found on many raw animal foods(meat, fish, eggs, milk), processed foods
SalmonellaE. Coli 0157:H7Listeria Monocytogenes
Control Measures:CookingNo Bare Hand contact with RTEHandwashingEmployee HealthTemperature Control
Bacterial Spore-Formers Spore_ Survival mechanism for
certain bacteria, Heat Resistant C. perfringens C. botulinum B. cereus
Control Measures:Proper CoolingHot and Cold Holding
Protozoa
Cryptosporidium Spread through fecal contamination Incidences are high in day care and nursing
home facilities
Giardia Most frequent cause of non-bacterial diarrhea Consumption of contaminated water
and direct person to person contact
Parasites
Cyclospora One cell parasite Ingesting contaminated food or water and
various types of fresh produce
Trichinella Source: undercooked pork/wild game Freeze 5º F > 30 days or cook 160º F
Mold Some cause allergic reactions
and respiratory problems Under right conditions, a few
molds can produce mycotoxins – poisonous toxins that can make you sick
While they prefer warm conditions, molds can grow in refrigeration
Can tolerate sugar and salt better than most other food invaders
See chart when to use and when to dispose
Major Food Allergens Cow’s Milk Peanuts Soybeans Shellfish Wheat Tree Nuts Fish Eggs
Allergen Awareness Training
Food allergens are considered the biggest health threat in full service restaurants because of the complexity of ingredients
Managers are required to ensure threat employees are properly trained in food safety, including food allergy awareness!
ServSafe Video 2Overview of Foodborne
Microorganisms and Allergens
Review Quiz – ServeSafe 2 What are Microorganisms that can
cause illness called?
Pathogens
Name 4 types of microorganisms
Bacteria Viruses Fungus Parasites
Name 6 conditions for growth that bacteria need:
Food Acidity Temperature Time Oxygen Moisture
Nutrients Bacteria need to grow and survive:
CarbohydratesProtein
Temperature Danger Zone?
41˚F – 135 ˚F
Time required for micro-organisms to grow to levels to
cause sickness?
4 + hours at temps in the danger zone
Of the six conditions for pathogen growth , which 2 can
you control?Time
Temperature
Name some basic characteristics of a virus:
Needs a living host
Often caused by poor personal hygiene
Fecal/oral route
PersonalHygiene
• Hand-washing is a critical aspect of personal cleanliness.
• Hands are the most common vehicles for transferring bacteria.
CDC identified “Poor Personal Hygiene” as 1 of the top 5 leading causes of Foodborne Illness
Wash Hands After...
Using the restroomContact with body fluidsTouching areas of bodyTouching unclean equipment,
work surfaces, soiled clothing
Using tobacco of any form
Wash Hands... Before and after preparing or
eating food and beverages
After handling raw meat, poultry, fish or eggs
Clearing/scraping dirty dishes/utensils
After using chemicals
24 Hours
Handwashing
Procedure
Use hot running water• Wet hands; add soap; lather• Scrub 20 seconds• Rinse under running hot water• Dry with paper towel or air dryer• Don’t re-contaminate
5101520
Handwash Activity:Glow Germ
Direct contact with RTE foodshould be avoided when possible
Ready-to-Eat (RTE) FoodFood in a form that is edible without
washing cooking additional preparation
Hands-Off Policy
Avoid bare hand contact with RTE food by using:• Deli tissues• Clean spatulas or tongs• Single-use gloves
Reference: Food Service Sanitation Code Section 750.160
At least annuallyreview operations to identify and
document procedures where RTE foods must be routinely
handled with bare hands.
Using Hand Sanitizers Hand sanitizers are specially made
liquids used to lower the number of microorganisms on the skin surface.
They may be used after washing the hands.
There is currently no sanitizer authorized to use in place of proper hand-washing.
Over-use of hand sanitizers can over-dry your hands and promote cracking.
Hand Sanitizers Not effective against the Norovirus
(Norwalk-like viruses) – the leading FBI Very poor against spores, oocysts and
many viruses Sanitizer when applied and not washed
off will become an indirect food additive The fat, proteins, etc. in a food service
setting interferes with and neutralizes the alcohol efficacy
(Source: IDPH, 2004)
Single-Use Gloves
• Discarded when damaged, soiled or operation interruption occurs
• Must be single use• Used for only one task/purpose
Employee Practices
• Proper hand-washing
• Clean working uniform/clothing
• Effective hair restraints
• Trimmed and clean fingernails
Employee Practices
• No use of tobacco
• Food consumed only in designated dining areas
• Wounds and sores not exposed
• Avoid hand contaminationwhen handling soiled tableware
750.520 General Clothing Employees shall keep hair from
contacting exposed food, clean equipment, utensils and linens and unwrapped single-service and single-use articles.
Hats Hair Coverings or nets Beard Restraints Clothing that covers body hair
750.530 General – Employee Practices
A food employee may drink from an enclosed beverage container if the container will prevent the contamination of:
Hands The container Food, equipment
Jewelry? No jewelry on arms or hands
Exception: Plain Ring such as a wedding band
Reporting Symptoms: Employees must notify management
if they are experiencing any of the following symptoms:
Vomiting Diarrhea Jaundice Sore throat with fever Wound or lesion, such as a boil or infected
wound
Reporting Diseases: Management must notify regulatory
agency if the employee has: Norovirus Hepatitis A Virus Shigella E. Coli 0157:H7 Salmonella typhi
Sometimes food handlers may be healthy carriers!
ServSafe Video 3:Personal Hygiene
Purchasing Know your supplier
Purchase from reputable sources Schedule deliveries for off-peak
hours Stagger delivery times
Receive only onedelivery at a time
Allow time forinspection
Deliveries:
Allow you to inspect the production facility
Use properly refrigerated trucks and units
Use employees trained in sanitation Cooperate while you inspect
the delivery
Suppliers Should
Receiving Inspect supplies quickly Use trained staff Store deliveries promptly
― Use calibrated thermometers tocheck product temperatures
Reject unacceptable goods Only authorized employees should
sign for deliveries
Inspecting Deliveries All non-frozen dairy foods must be
delivered at 41°F or lower Shell eggs must be 45°F or lower,
clean and uncracked Fresh meat, fish, poultry
must be 41°F or lower Fresh live crustacean
45°F or below
InspectingCanned Goods
Never accept home canned foods Reject damaged cans
Rust Swollen sides or ends Flawed seals or seams Dents and leaks
Choose Appropriate Thermometers
Thermocouples Bi-metallic stemmed thermometers Digital thermometers Time-temperature indicator (TTIs)
(Single use) Specialty thermometers
candy meat deep-fry refrigerator/freezer
Thermometers Temperature Probes? Insertion Probes? Penetration Probes?
Be aware that a thermometer may be called by different names on the exam. The most important rule is to use them!!!
Use a Calibrated Thermometer Ice Point Method
submerge sensor in a 50/50 ice water slush 30 seconds
adjust calibration nut to 32°F (0°C)
Boiling Point Method submerge sensor in boiling water
30 seconds adjust calibration nut to 212°F
(100°C)
Activity: Calibrate Metal-Stem thermometers
using cold water method.
Storing Food Safely Use the first in, first out method
(FIFO) Date packages and containers
Use date received or Date stored after preparation Rotate – back to front Regularly check package
dates
Refrigerator Storage Refrigeration must keep foods
at 41°F or below To achieve 41°F air temp should
be2° lower in warmest part
Never line shelves Never overload
Dry Storage At least 6 inches off the floor Away from direct sunlight Temperature 50-70°F Relative humidity 50-60% Well ventilated and
pest free
Freezer Storage Maintain at 0°F or below
Use a freezer thermometer to regularly check unit temperature
Place only chilled or frozen foods in freezers
ServSafe Video 4Purchasing, Receiving and
Storage
Video Review: What must be done with food that
has spent 4+ hours in the temperature danger zone?
Thrown out
Video Review When checking the texture of meat,
fish, or poultry, what signs tell you that the items should be rejected?
Slimy, sticky or dry Flesh is soft and leaves an imprint
when touched
Video Review How do you label food prepared on
site held for 24 hours or more?
Name of the food Date prepared Date by which it should be sold,
consume, or discarded.
Video Review How long can you store RTE food that
was prepared on site?
Maximum of 7 days if it has been held at 41˚F or below.
Video Review 750.151 Commercially Processed: Food packaged by a processing plant must
be date marked once it is opened and held longer than 24 hours, to indicate the day when food shall be consumed, sold, or discarded.
Date mark may not exceed manufacturer’s use-by date on package
Video Review What should the temperature of a
dry-storage area be?
Between 50˚F - 70˚F
Video Review How high off the floor should dry
food be stored?
At least 6 inches off the floor
Activity:Grandma’s Cupcakes
Preparing, Cooking, & Serving Food
Preparing, Cooking& Serving Food
• Thawing• Cooking• Holding
• Serving• Cooling• Reheating
Thawing Foods Safely1. In refrigerated unit with food not
exceeding 41°F.
2. Under cold potable runningwater 70°F or below in anunwrapped package. Producttemperature remains 41°F or below.
3. In microwave with the cookingprocess immediately following.
4. As part of the conventional cooking process.
Thawing Foods Safely
Cooking Safely• Cook no further in advance than necessary.• Thoroughly cook breaded foods.
Discard contaminated breading.• Marinate foods in the refrigerator;
discard contaminated marinade.• Cook foods thoroughly – to
required temperatures in code.
Time and Temperature Illinois Code Requirements
• 145°F or above for 15 seconds - shell eggs for immediate service
Fish Pork – New Temp. change
• 155°F for 15 seconds- Gov’t inspected game animals, chopped, minced, flaked or ground fish and meats, injected meats, shell eggs not for immediate service
• 165°F or above for 15 seconds - field-dressed wild game animals, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry or stuffing containing fish, meat or poultry.
Time and Temperature Illinois Code Requirements
continued
Minimum Temperature requirements
Chicken 165˚F Pork 145˚F Beef 130˚F-145˚F Ground Beef
155˚F Fish 145˚F Eggs (immediate)
145˚F Eggs(held) 155˚F Field Wild Game
165˚F Inspected game 155˚F Vegetables/Fruit
135˚F Soups/Casseroles 165˚F (Good General rule) Stuffed Meats and Pastas 165˚F Reheat 165˚F (Quickly) Microwave 165˚F
Using in Microwave Oven• Cook food to a minimum of 165 ˚F• Rotate or stir food • Cover food to retain surface moisture• Allow to stand for 2 minutes
to equalize temperature
750.153 Time as a Public Health Control Time only, rather than time in conjunction
with temperature, is used as the public health control for certain PHF’s/TCS Must have initial temperature of 41˚F or less or
135˚F or greater Marked with use-by time (4 hours) Must be cooked or served within 4 hr. limit Written procedures shall be maintained and
made available to regulatory authority upon request.
Raw and Under-CookedAnimal Foods
• Exempt from cooking requirementsif establishment follows theConsumer Advisory Requirements.
• Examples: raw marinated fish, raw molluscan shellfish, steak tartare, lightly cooked fish, rare meat, soft cooked eggs.
Hold Foods Safely
• Use hot holding equipment for service, never for re-heating
• Cover food to retain heat and guard against cross-contamination
• Monitor temperature of equipment
• Use thermometers to check food’sinternal temperature
Hold Foods Safely
• Establish a schedule for checking food temperatures (every 2 to 4 hours)
• Establish a policy to ensure that food being held is discarded after a specific time
Some good holding practices although not required:
Food Holding and Service
Potentially hazardous food held at:
41º F or below internal temperature 135º F or above internal temperature Exception rare roast beef - 130º F or above
Consumer AdvisoryThe Illinois Department of Public Health advises that eating raw or under-cooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 9, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.
Consumer Advisory Can be the form of:
brochure deli case or menu advisory label statement table tent placard written notice visible to patron
Consumer Advisoryfor Domestic &Game Animals
• When serving uninspected wild game at public events, notification of increased risk by placard is required.
• Game must be cooked to a higher temperature to overcome possible contamination.
• Customers may not be charged for uninspected wild game.
Raw and Under-CookedAnimal Foods
Nursing homes, hospitals, day care centers and nursery schools that serve a highly susceptible population, including the elderly, young children under age nine, pregnant women, and individuals who are ill or have compromised immune systems shall not serve raw or under-cooked animal foods or must comply with subsections of the code.
Serving Safely• Handle glassware and dishes properly• Avoid, when possible, bare-hand
contact with food that is cooked or ready to eat
• Once served to a consumer, foodcan not be reserved unless it is prepackaged and in sound condition
• Do not combine previously served food with fresh food
Dispensing Utensils• Store in food with dispensing
handle extended out of the food
• Store clean and dry or;
• Store in running potablewater dipper wells
Food Safety in Self-Serve Areas
• Supervise self-service areas constantly
• Monitor internal food temperatures
• Maintain proper food rotation
• Use appropriate displaymethods to protect foodfrom consumercontamination
Food Safety in Off-Site Service
• Rigid, insulated food containers capableof maintaining hot (135 °F), cold temperatures (41 °F). Use thermometers.
• Clean and sanitize delivery vehicles.• Check internal food temperatures.• Label food with storage, shelf life, and
reheating instructions.• Practice personal hygiene.
Food Safety in Catering Service
• Use ice chests or insulated containers
• Serve cold food from cold-serving equipment and/or on ice
• Keep raw and ready-to-eat separate during delivery and storage
• Use single-use items
Cooling Potentially Hazardous Foods
• From 135°F to 70°F within 2 hours
• From 70°F to 41°F within 4 more hours
2 Step Method:
Thickness of the Food Affects Cooling
• Large pot of soup can take 4x as long to cool as a pot half its size.
• A stockpot with 12 gallons ofchili could take >36 hours to cool from 135°F to 50°F.
Quick Cooling Methods• Use ice water bath.• Add clean ice to foods being cooled.• Stir cooling food every half hour.• Seal hot foods in plastic
bags and dip directlyinto ice.
Quick Cooling Methods• Divide food into smaller batches
• Limit food depth in containersto 1-4” depth
• Debone or slice largepieces of meat or poultry
• Pre-refrigerate ingredients
• Pre-cool containers before refrigerating
• Do not stack containers of hot food
• Use metal containers thatfacilitate heat transfer
Quick Cooling Methods
Quick Cooling Methods• Allow air circulation around containers.
• In refrigerator, “tent” aluminum foil oroff set lid over a container of hot food to allow air circulation.
• Use a blast chiller.
Cooling Requirements
• Potentially hazardous food prepared from
ambient temperature ingredients like reconstituted food or canned tuna must be cooled within 4 hours to 41°F.
• Fluid milk and milk products, shell eggs, and molluscan shellstock shall be cooledwithin 4 hours to 41°F.
Reheating• Potentially hazardous cooked food that
has then been refrigerated should be reheated rapidly to 165°F or higher.
• Never reheat in steam tables,bainmaires, warmers, or similar hot holding facilities.
ServSafe Video 5Preparation, Cooking and
Serving
HACCPHazard Analysis Critical
Control Point
HACCP Pronounced “HASS-up”
Developed in 1960’s by NASA and Pillsbury Becoming the new standard for health
inspections of food service facilities
HACCP used by food service workers and health inspectors to ensure food is handled safely from receiving to service
HACCP focuses on preventing rather than reacting to a problem
Systematic approach to food safety
HACCP plan includes 7 principles
HACCP
Principle #1Conduct a hazard analysis -
Identify hazards – Microbiological - E. coli– Chemical - mercury in fish– Physical - bone glass
HACCP
Principle #2Identify the critical control points (CCP) in the food preparation.
Points or steps where hazard can be controlled.
HACCP
Principle #3 • Time, temperature,
pH, preservatives
Establish critical limits for preventive measures.
Guideline
s
HACCP
Principle #4Establish procedures to monitor CCP’s
i.e. – visual check,
check temperature, time
Guideline
s
HACCP
Principle #5Establish corrective action to be taken when monitoring shows that a critical limit has been exceeded.
Date of Who WillCorrective Correct Action Problem
HACCP
Principle #6 - Written HACCP Plan
- Monitor and document (Keep records) HACCP
Report
HACCP
Principle #7- Establish procedures to verify
that the HACCP plan is working. i.e. random samples
- Review HACCPrecords for compliance.
HACCP
HACCPReport
HACCP ActivityRecipe Analysis
CCP’sCookingCooling
Reheating
Risk Based Inspections Manager/Inspector spends the time
observing the practices and procedures used by kitchen staff
Take corrective action if needed
Evaluate Types of preparation No Cook- RTE
No kill step Cold holding temp Avoidance of cross-contamination
Same Day Cooking temps Hot Holding temps
Complex Food Prep Cooking Cooling Hot and Cold holding temps Labeling and date marking Reheating
Cleaning and Sanitizing
Two ways to sanitize...• With heat
• With chemicals
Heat Sanitizing Manual -- immersion in clean hot water for
½ minute maintained at a temperature of 170°F or higher
Mechanical – temperature varies depending upon type of machine used (see IDPH code - page 58)
Test using sensitive tapes and strips
Manual ChemicalSanitizing
1 minute minimum immersion in a cleaning solution containing at least50 ppm chlorine as a hypochorite and having a water temperature of 75° F
or
Manual Chemical Sanitizing
at least one minute immersion in a cleaning solution containing at least 12.5 ppmof available iodine and having a pH not higher than 5.0 and having a temperature of at least 75°F
or
Manual Chemical Sanitizing Rinsing, spraying or swabbing with
a chemical sanitizing solution of at least twice the strength required for immersion sanitizing.
Use test kits to measure solution’s ppm concentration.
Let’s make a sanitizing solution…
Mechanical Chemical Sanitization
Wash water temperature 120°F or higher Keep wash water clean Automatically dispense sanitizing chemicals
that meet (21 CRF 178.1010) requirements Sanitizing rinse water not less than 75°F Use test kit to measure ppm accuracy Dishwasher machines shall be thoroughly cleaned
at least once a day or more often when needed
Sanitizing In-Place Equipment Unplug first Remove food scraps Removable parts
cleaned in a 3-compartment sink
Wash remaining surfaces
Apply sanitizer to cleaned surfaces
Allow parts toair dry beforere-assembling
Re-sanitize the external food-contact surfaces
Air Drying Air-dry all equipment,
tableware, and utensils
Wiping can re-contaminate equipment and remove the sanitizing solution
Store only dry equipment--if wet it can foster bacterial growth
Wiping Cloths• Moist cloths or sponges used for wiping and
cleaning should be rinsed frequently and stored in sanitizing solution between uses.
• Use separate cloths or sponges for wiping food spills on food contact surfaces and for cleaning non-food contact surfaces.
Equipment/Utensils Chipped, Cracked and stained
equipment/utensils are NOT considered smooth and easily cleanable
ACID foods have the potential to interact with chipped enamel-ware
Lead-based pottery/dishes should never be used.
Pest Control Best Control: Good Sanitation
1. Seal all cracks and crevices2. Keep all doors and windows shut3. Work with a licensed pest control
operator
Garbage All outside garbage containers must
have a lid on at all times The dumpster lid shall be closed at
all times. Outside garbage areas must be
maintained and not have debris on the ground
Garbage cans and dumpsters must be placed on a cleanable surface
PlumbingAir Gap most reliable
backflow prevention device
ServSafe Video 6Facilities, Cleaning and
Sanitizing, and Pest Management
Quiz Good Luck