IDPH Food Service Sanitation Manager Certification Course

Your Title upon completion: IDPH Certified Foodservice Manager

Valid: 5 years90 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 1• Introduction 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?

Quiz:

GOOD LUCK:

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 implicatedin 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

Food

Acidity

Temperature

Time

Oxygen

Moisture

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.

T… stands for Temperature

90º F 30 minutes

70º F 1-1/2 hours

60º F 2-1/4 hours

50º F 3 hours

40º F 12 hours

32-35º F 36 hours

Look how long it takes bacteria to double at different temperatures:

T… stands for Time

Ho

w fast b

acteria gro

ws

Time in minutes

0

0:20

0:40

1:00

1:20

1:40

2:00

3:00

4:00

5:00

6:00

7:00

# 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 2• Overview 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:

• Carbohydrates• Protein

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 restroom

• Contact with body fluids

• Touching areas of body

• Touching 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

5

10

15

20

Handwash Activity:

•Glow Germ

Direct contact with RTE foodshould be avoided when possible

Ready-to-Eat (RTE) Food

Food 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

Quiz

• Good Luck!

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 inspectthe 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 4

•Purchasing, 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.

Thawing Foods Safely

3. In microwave with the cookingprocess immediately following.

4. As part of the conventional cooking process.

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 – torequired 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 plasticbags 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

Quick Cooling Methods

• Pre-cool containers before refrigerating

• Do not stack containers of hot food

• Use metal containers thatfacilitate heat transfer

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 5

•Preparation, Cooking and Serving

Quiz!• Good Luck!

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• HACCP focuses on preventing rather

than reacting to a problem

• Systematic approach to food safety

• HACCP plan includes 7 principles

Principle #1

Conduct a hazard analysis -

Identify hazards

– Microbiological - E. coli

– Chemical - mercury in fish

– Physical - bone glass

HACCP

HACCPPrinciple #2

Identify the critical control points (CCP) in the food preparation.

Points or steps where hazard can be controlled.

HACCPPrinciple #3

• Time, temperature, pH, preservatives

Establish critical limits for preventive measures.

Guid

eline

s

HACCPPrinciple #4

Establish procedures to monitor CCP’s

i.e. – visual check,

check temperature, time

Guid

eline

s

HACCPPrinciple #5

Establish corrective action to be taken when monitoring shows that a critical limit has been exceeded.

Date of Who WillCorrective Correct Action Problem

HACCPPrinciple #6

- Written HACCP Plan

- Monitor and document (Keep records) HACCP

Report

HACCPPrinciple #7

- Establish procedures to verifythat the HACCP plan is working.

i.e. random samples

- Review HACCPrecords for compliance.

HACCP

Report

HACCP Activity• Recipe Analysis

• CCP’s• Cooking• Cooling

• 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 least

50 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 chemicalsthat 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

Plumbing• Air Gap most reliable backflow

prevention device

ServSafe Video 6• Facilities, Cleaning and

Sanitizing, and Pest Management

Quiz• Good Luck