PIC (Person-In-Charge) Level One Food Safety Training

Person-in-Charge Training

Level One

Presented By:David Ramby, R.S./R.E.H.S.

Why Food Safety?Number of Americans who died/hospitalized

from fires in 2011?3,005 deaths/

17,500 hospitalized (U.S. Fire Association)

Number of Americans who died/hospitalized from eating food in 2011?

3,037 deaths/ 127,839 hospitalized

(CDC)

Cost of Foodborne Illness

Foodborne Illness Is A Big Deal!

Estimated 3,000 deaths in US each year

Most cases go unreported (diarrhea, vomiting, abdominal cramps, headaches)

3rd most common illness complaint

Impact on the US economy is over $10 billion / year

(information from www.cdc.gov)

Key Terms Time and Temperature Controlled for Safety Food (TCS Food) – Food that requires time and temperature control for safety to limit pathogenic microorganism growth or toxin formation (Formerly known as Potentially Hazardous Food)

TCS FOOD

Ready-to-eat Food – Food that is in an edible form without additional preparation to achieve food safety (i.e. cooked hamburger, buns, lunchmeat, soda, sugar, fruit and vegetables, chicken salad)

• Temperature Danger Zone – Temperature range that supports rapid growth of microorganisms that can cause food to become unsafe

• 41°F - 135°F

Key Terms

Food Contact Surface – A surface that comes in contact with food and can contribute to contamination of food if not properly cleaned, sanitized, or protected from cross contamination. Cross Contamination – Transfer of microorganisms from one food to another, from food to a food contact surface, or from one food contact surface to another. Non-food contact surface – Surfaces of equipment, prep areas, floors, walls, or ceiling that do not have contact with food.

Foodborne Illness

•Foodborne Illness– Illness carried or transmitted to people by food

•Foodborne-Illness Outbreak – Incident in which two or more people experience

the same illness after eating the same food

Populations at High Risk for Foodborne Illness

•Higher Risk People– Infants and preschool-age children– Pregnant women– Elderly people– People taking certain medications– People who are seriously ill

Time and Temperature Controlled for Safety Food (TCS Food)

Food Favoring the Rapid Growth of Microorganisms:

Dairy

Eggs

Meat Fish Soups and Chili

Poultry Shellfish

Time and Temperature Controlled for Safety Food (TCS Food)

• Food Favoring the Rapid Growth of Microorganisms: continued

Baked potatoes

Tofu

Garlic in Oil mixture

Raw seed sprouts

Cut melons

Deli meat

Food Hazards

•Biological Hazards – Bacteria, viruses, parasites, fungi– Toxins

•Chemical Hazards– Pesticides, food additives, cleaning

supplies, toxic metals•Physical Hazards

– Hair, dirt, metal staples, chipped or cracked dishes

How Food Becomes Unsafe Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

Time-Temperature Abuse

•Food has been abused:– Any time it has been allowed to remain too long at

temperatures favorable to the growth of foodborne microorganisms

– It is not cooked or reheated to temperatures that kill microorganisms

– It is not cooled properly

Cross-Contamination

•Cross-contamination occurs when: – Microorganisms are transferred from

one food or surface to another– Contaminated food touches or drips fluids

onto ready-to-eat food.– A foodhandler touches contaminated food

and then touches ready-to-eat food.– Ready-to-eat food touches contaminated

surfaces.– Contaminated cleaning towels touch food

contact surfaces.

Apply Your Knowledge: Potentially Hazardous or Not?

•Which of these are potentially hazardous?

___ Raw carrots___ Sliced melons___ Raw bean sprouts___ Baked potatoes___ Soda crackers___ Apples___ Bananas___ Flour

___ Dry rice ___ Tofu ___ Limes ___ Eggs ___ Soy burger___ Milk ___ Bread

1

2

3

4

5

6

7

8

9

101112131415

The Microworld

Microbial Contaminants

•Microorganism– Small, living organism

•Pathogen – Illness-causing microorganism

•Toxin – Poison

Food Microbial Contaminants

Bacteria Viruses Parasites Fungi

What Microorganisms Need to Grow: FAT TOM

FFood AAcidity T

T O M

Temperature

Time Oxygen Moisture


•Food– Foodborne microorganisms require

nutrients to grow. Specifically carbohydrates and proteins

– Can be found in TCS food including:• Meat• Poultry• Dairy products• Eggs

F


•Acidity– Foodborne microorganisms grow

best in food that has a neutral or slightly acidic pH (7.5 to 4.6)

– Most food falls into this rangeAcidity


•Temperature– Foodborne microorganisms grow

well at temperatures between 41˚F and 135˚F (5˚C and 57˚C) T


Time Foodborne microorganisms need

sufficient time to grow 4 hours or more in The “Danger Zone” =

growth high enough to cause illness with most foods

T


•Oxygen– Some foodborne microorganisms

require oxygen to grow, while others grow when oxygen is absent O


•Moisture– Most foodborne microorganisms

require moisture to grow– The amount of moisture available in

food for this growth is called water activity (aw)

– TCS food typically has an aw of .85 or higher

Moisture

Controlling the Growth of Microorganisms

•Two conditions you can control:– Temperature

• Refrigerate or freeze food properly• Cook food properly

– Time• Minimize time food spends

in the temperature danger zone (TDZ)

Apply Your Knowledge: What Bacteria Need to Grow!

•Which conditions typically support the growth of microorganisms?

Food that is high in fat Food that contains protein pH of 9.0 Temperature of 155F (68C) or higher Dry environment

Bacteria That Cause Foodborne Illness

•Bacteria – Living, single-celled organism– Can be carried by food, water, soil, animals,

humans, or insects– Can reproduce very rapidly under favorable

conditions

Bacteria That Cause Foodborne Illness

•Bacteria: continued– Some survive freezing– Some change into a different form

called spores to protect themselves– Some spoil food; others cause illness– Some produce toxins that cause illness

•Certain bacteria can change into a different form, called spores, to protect themselves•Spores

– Form when nutrients are not available– Are commonly found in soil and contaminate food

grown there (eg. E. coli)– Can contaminate meat, poultry, fish, and other

food exposed to soil or dust

Spores

Spores

•Spores– Can resist heat, allowing them to survive cooking

temperatures– Can revert back to a form capable of growth

when:• Food is not stored at the proper temperature• Food is not held or cooled properly

Clostridium Botulinum bacteria with spores

Major Foodborne Illnesses Caused by Bacteria

– Salmonellosis– Shigellosis– Listeriosis– Vibrio parahaemolyticus - Gastroenteritis– Vibrio vulnificus - Primary

Septicemia/Gastroenteritis– E. Coli

E. Coli bacteria

Major Foodborne Illnesses Caused by Bacteria

•Intoxications– Bacillus cereus Gastroenteritis– Staphylococcal Gastroenteritis– Botulism

Clostridium Botulinum bacteria and spores

Basic Characteristics of Viruses

•Viruses– Some may survive freezing– Can be transmitted from:

• Person to person• People to food• People to food-contact surfaces

– Usually contaminate food through a foodhandler’s improper hygiene

– Can contaminate both food and water supplies

Major Foodborne Illnesses Caused by Viruses

•Viral Foodborne Illnesses– Hepatitis A – Norovirus Gastroenteritis

Basic Characteristics of Parasites

•Parasites– Are living organisms that need a

host to survive

– Are small, often microscopic– Infect many animals and can be

transmitted to humans– Are a hazard to food and water

Helminths are potentially common in fresh food and pork worldwide

Major Foodborne Illnesses Caused by Parasites

•Parasitic Foodborne Illnesses– Anisakiasis– Cryptosporidiosis– Giardiasis

Giardia within intestines

Fungi

•Fungi– Commonly cause food spoilage

and sometimes illness

Molds Yeasts

Fungi

Basic Characteristics of Mold

•Mold– Spoils food and sometimes causes

illness– Grows well in acidic food with low

water activity– Is not destroyed by freezing– Can produce toxins such as

aflatoxins

Basic Characteristics of Yeast

•Yeast– Can spoil food rapidly– May produce a smell or taste of

alcohol as it spoils food– May appear as a pink discoloration

or slime and may bubble

Contamination, Food Allergens, and Foodborne Illness

Foodborne Contamiants

•Biological– Fish toxins– Shellfish toxins– Plant and mushroom toxins

•Chemical– Toxic metal poisoning– Chemicals and pesticides

•Physical– Metal shavings from cans, staples– Fingernails, hair, bandages

Food Allergens

•Common Food Allergens– Milk and dairy products– Eggs and egg products– Fish– Shellfish– Wheat– Soy and soy products– Peanuts– Tree nuts

How Foodhandlers Contaminate Food

•Foodhandlers can contaminate food when they:

– Have a foodborne illness – Show symptoms of gastrointestinal

illness– Have infected wounds or cuts– Live with, or are exposed to, a

person who is ill– Touch anything that may

contaminate their hands

How Foodhandlers Contaminate Food

•Behaviors That Can Contaminate Food

Scratching the scalp

Running fingersthrough hair

Wiping or touching the nose

Rubbing an ear

A

B

C

D

Touching a pimple or open sore

Wearing a dirty uniform

Coughing or sneezing into the hand

Spitting in the establishment

E

F

G

H

AB

CD

E

F

G

H

Components of a Good Personal Hygiene Program

•Good personal hygiene includes:– Maintaining personal cleanliness– Wearing proper work attire– Following hygienic hand practices– Avoiding unsanitary habits and

actions– Maintaining good health– Reporting illnesses

Handwash Sinks Are VERY Important!

Hand sinks must have:

WARM (>100F) Running water

Soap and SINGLE-USE towels

Conveniently located in food prep, food dispensing, and warewashing areas

Nothing can be stored in front of, in, or on the hand sink at any time.

OAC 3717-1-05.1

• (L) Handwashing sinks - location and placement.• A handwashing sink shall be located:• (1) To allow convenient use by employees in food

preparation, food dispensing, and warewashing areas; and

• (2) In, or immediately adjacent to, toilet rooms.

Improper use of handwash sinks

Improper use of a hand washing sink

Handwash station in compliance with the food code

Proper Handwashing Procedure The whole process should take 20 seconds

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C)

Apply soap Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers

Rinse thoroughly under running water

5 Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet.

Hygienic Hand Practices: Handwashing

1 2 3

4 5

Hygienic Hand Practices: Hand Antiseptics

•Hand Antiseptics– Must comply with Food and Drug

Administration standards– Should be used after handwashing

(if used in the establishment)– Must NEVER be used in place of

handwashing

Hygienic Hand Practices: When to Wash Hands

•Foodhandlers must wash their hands after:

– Using the restroom– Handling raw meat, poultry, and

fish (before and after)– Touching the hair, face, or body– Sneezing, coughing, or using

a tissue– Smoking, eating, drinking, or chewing

gum or tobacco

Hygienic Hand Practices: When to Wash Hands

Foodhandlers must wash their hands after: continued

Handling chemicals that might affect food safety

Taking out garbage Clearing tables or bussing dirty dishes Touching clothing or aprons Touching anything else that may

contaminate hands, such as unsanitized equipment, work surfaces, or washcloths

Do you see any violations?

BARE HAND CONTACT WITH READY TO EAT FOOD

•No Bare-Hand Contact with Ready-to-Eat Foods in Ross County

•A food worker can touch (WITH CLEAN HANDS) NON-READY-TO-EAT foods (such as raw hamburger BEFORE it gets fully cooked

•Sausage/pepperonis on a pizza BEFORE it goes through the oven.

This is a critical violation in Ross County

•Requirements for Foodhandlers

Keep fingernails short and clean

Do not wear false nails or nail polish

Bandage cuts and cover bandages

Hygienic Hand Practices: Gloves

•Gloves used for handling food:– Must never be used in place of

handwashing– Are for single use only– Should be right for the task– Must be safe, durable, and clean– Must fit properly– Must be used properly

Hygienic Hand Practices: Gloves

•When to Change Gloves– As soon as they become

soiled or torn– Before beginning a different

task– At least every four hours during

continual use and more often when necessary

– After handling raw meat and before handling cooked or ready-to-eat food

Wear a clean hat or other hair restraint

Wear clean clothing daily

Remove aprons when leaving food-preparation areas

Remove jewelry from hands and arms

Wear appropriate, clean, and closed-toe shoes

Proper Work Attire

•Foodhandlers should:

A

B

C

D

E

A

B

C

D

E

Policies Regarding Eating, Drinking, and Smoking

•Foodhandlers must not:– Smoke, chew gum or tobacco, eat

or drink•When

– Preparing or serving food– Working in food-preparation areas– Working in areas used to clean

utensils and equipment

Ohio Uniform Food Safety Code

•Permits employee drinks to be kept in a closed container if stored in a location that limits possible contamination of food or utensils.

Employees Must Report to Person-in-charge before beginning their shift if:

• Diagnosed with Foodborne:

1. E. coli2. Salmonella3. Shigella,4. Norovirus5. Hepatitis A

• Meets one of the following High Risk Conditions:

– Suspected of causing or being exposed to a FBI outbreak

– Lives with one that is diagnosed with a FBI

– Lives with one that works with confirmed cases of FBI

Exclusion

To prevent a person from working as a food employee or entering a

food establishment except for those areas open to the general

public.

Restriction

To limit the activities of food employee so that there is no risk of transmitting a disease that is transmittable through food and the food employee does not

work with exposed food, clean equipment, utensils, linens, and

unwrapped single-service or single-use articles.

Which to Use

Exclude• Diagnosed with an

Foodborne illnessJaundiced, if onset occurred in last 7 days

• Highly Susceptible Population• Symptoms• Shedding Organism• Past diagnosed illness

Restrict• Suffering from symptoms

(fever, diarrhea, sore throat with fever, vomiting, jaundiced)

• Shedding Organism• Sneezing, Coughing, Runny

nose, discharges from mouth, eyes, or nose

ReportingThe Person-In-Charge shall notify the

Health Department that a food worker is diagnosed with a listed foodborne illness (Salmonella, Shigella, E.Coli 0157:H7, Hepatits A, Entamoeba

Hystolictica, Campylobacter, Vibrio Cholerae, Cryptospiridium,

Cyclospora, Giardia, Yersinia)

Break?

CLEANING AND SANITIZING

Wiping Cloths• Wet wiping cloths must be

stored in sanitizer when not in use

• Sanitizer should be 50-100 ppm chlorine or an equivalent chemical • Separate cloths and

solutions for raw meat spills and other purposes are required – Label container “For Raw Meat Surfaces ONLY”

Change sanitizer solution often

(use test strips to measure concentration)

• All original containers must have original labels

• All working containers must be labeled with common name

• Chemicals must be stored away and/or under food, equipment, utensils, and single service items

• Only chemicals used in 3 compartment sink may be stored above it

Toxic Chemical Storage

Clean - Keep things clean!

• Cleanliness discourages mice and insects that carry harmful germs.

• Remove unnecessary articles from the premises.

Employees must verify food is received at proper temperatures at time of delivery:

Receiving Food

• Below 41°F for cold TCS foods• Above 135°F for hot TCS foods• Raw shell eggs 45°F or below

(BREAK?)

Employees must verify food is:

• From approved sources

• Not adulterated or contaminated

Receiving Food

• Foods must be obtained from an approved source – no home prepared foods unless “Cottage Food Production”

• An approved source must be inspected by FDA,ODA,ODH or local health district and be in compliance with any applicable regulations.

Approved Source

• Shellstock tags must be attached to the seafood and kept for 90 days on file.

• Once food is received, it should be stocked or held following the FIFO (First In First Out) method.

APPROVED SOURCE (CONTINUED)

• The food items listed below are approved as cottage food products: (1) Non-potentially hazardous bakery products; (2) Jams; (3) Jellies; (4) Candy; (5) Fruit butters; (6) Granola, granola bars, granola bars dipped in candy; (7) Popcorn, flavored popcorn, kettle corn, popcorn balls, caramel corn; (8) Unfilled, baked donuts; (9) Waffle cones (10) Pizzelles; (11) Dry cereal and nut snack mixes with seasonings; (12) Roasted coffee, whole beans or ground; (13) Dry baking mixes in a jar, including cookie mix in a jar; (14) Dry herbs and herb blends; (15) Dry seasoning blends; and (16) Dry tea blends.

• Ensure frozen food is frozen and has no signs of thawing.

• Check poultry, beef, pork, and fish to ensure food is fresh and cold.

• Use metal stem thermometer to check food temperature upon receiving

• Check food or packages for signs of pests!!

Receiving Food

• Canned food or packaged food shall not be damaged, dented, or opened

• Dry food such as flour, rice, cereal should not have torn packaging or any signs of water damage.

• Deny food that is damaged, dented, or unsafe.

Receiving Food

Receiving Food

•Food and utensils must be stored at least 6 inches off the ground (There are exceptions)

•Food on display shall be protected from contamination by the use of packaging, food

guards, display cases, or other effective means

Storage

Food in packages and working containers may be stored less than six inches (fifteen centimeters) above the floor on case lot handling equipment as specified under paragraph (II) of rule 3717-1-04.1 of the Administrative Code; and pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

http://codes.ohio.gov/oac/3717-1-04.1

Examples of Improper Food Storage

SeparateFood to Food

• Do NOT store raw meat, fish, poultry and eggs ABOVE ready-to-eat foods.

Separate In Refrigerator

L ev el 4 P o ultry BOT T OM

L ev el 1 R e ad y-to -ea t-fo od s P re -c oo ke d foo ds

ABOV E

L ev el 2 E g gs F ish

W h o le Be ef W h o le Po rk W h o le La m b

ABOV E

L ev el 3 G ro u nd Me ats

ABOV E

SeparateEquipment to Food

Do NOT use the same cutting board or equipment to prepare raw meats and cooked

or ready-to-eat foods

UNLESS

cutting boards, equipment, utensils and hands have been washed, rinsed and sanitized between

each use!

Why is this storage wrong?

IMPROPER CLEANING PRACTICES

OAC 3717-1-04.5(A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils.(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.(2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.(B) Equipment food-contact surfaces and utensils - cleaning frequency.(1) Equipment food-contact surfaces and utensils shall be cleaned:(a) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;(b) Each time there is a change from working with raw foods to working with ready-to-eat foods;(c) Between uses with raw fruits and vegetables and with time/temperature controlled for safety food;(d) Before using or storing a food temperature measuring device; and(e) At any time during the operation when contamination may have occurred.

• All food contact surfaces and utensils used with time/temperature controlled for safety (TCS) food must be cleaned every 4 hours if stored at room temperature

• Items under refrigeration (41° F) must be cleaned every 24 hours

• Utensils kept in hot food above 135F must be cleaned every 24 hours.

Sanitation of food contact surfaces

3 Sinks to Wash, Rinse, Sanitize!

Pre-Rinse, Scrape, Soak

Air Dry

WASH RINSE SANITIZE

(use test strips to measure concentration of sanitizer)

Sanitize for 30 at least 30 secondsWash solution

must be 110°F or above

Proper Manual Warewashing

Improper Manual Warewashing

Approved Sanitizers and Recommended Concentrations

Iodine 25 ppm

Chlorine-based sanitizer solution

NOTE: Do NOT Use Scented Bleach.

Note: Around a half-cap full added to 1 gallon of water

Concentration = 200-400 Parts Per Million

Quaternary Ammonia based Sanitizer Solution

Good

Sanitizer concentration is too strong

Dishwashing Machines

• Wash – using detergent and hot water 135 - 165°F

• Rinse – clear hot water• Sanitize –

– Hot water - 180°F– Chemical sanitizer –

50ppm chlorine or an equivalent chemical

(use test strips to measure concentration)

http://wtvr.com/2012/09/30/dead-deer-inside-chinese-restaurant-forces-closure/

Cold holding TCS foodRefrigerate foods right away!

• Cold foods must be held at 41°F or below.

• Date mark all ready-to-eat foods after opening or preparation. Discard after 7 days.

• Use temperature log sheets to enter temperatures during every shift.

• Date Marking is required for foods that require temperature controls AND does not require further cooking or heat treatment REGARDLESS OF MANUFACTURER “USE BY” DATES

• Examples:– Chicken or ham salad– Potato or pasta salad– Lunch meat– Cut melons– Diced or cut tomato– In-house prepared ready-to-eat food.

Date Marking of Time/Temperature Controlled For Safety Foods

• Foods stored at 41ºF for more than 24 hours– Must be date marked to discard

within 7 days of opening original packaging

• Freezing can stop the counting of time – must record date of opening, date of freezing, date of thawing, and discard date

Date Marking

Date Marking

A “Sell By” date tells the store how long to display the product for sale. You should buy the product before the date expires

The “Use By Date” is the last day that the manufacturer vouches for the product’s quality.

A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.

Date marking in the Food Code is not talking about “sell by” “use by” “best by” dates!

Cooling

Know your cooling times and temperatures!

Cool all hot foods from 135°F to 70°F in 2 hours or less and from 70°F to 41°F in another 4 hours or less

Cooling Methods

ChillDo NOT cool food in large

pots or 5 gallon containers!

WHY?

• Reheat food to 165°F within 2 hours to destroy microorganisms that may have grown during cooling process.

• Do not reheat food using steam tables, crock pots, or food warmers.

• Use Ovens, Stove, or Microwave• Reheat food rapidly

Reheating Food for Hot Holding

ThawingThawing Frozen TCS Foods

•In the refrigerator

•Completely Submerged Under cold running (<70°F) water

• In microwave

• Part of the cooking process

Improper Thawing of Food

Is this compliant with the Food Code?

Proper Thawing of Food

• Pathogenic or disease causing organisms may be present in raw meat and fish

• A Consumer Advisory is required– Must be on menu or visible placard – Example: “Consuming raw and undercooked

meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

Hazards of Consuming Raw or Undercooked Meat, Poultry, Fish, or Eggs

• Cockroaches• Mice and rodents• Flies, fruit flies, gnats

Pests can carry or transmit disease

Types of Pests

http://upload.wikimedia.org/wikipedia/commons/a/ab/House_mouse.jpg

http://upload.wikimedia.org/wikipedia/commons/1/16/Cockroachcloseup.jpg

• Keep facility clean• Routinely have dumpster

cleaned and garbage cans• Keep food covered or in tight

closed containers• Clean floor drains and sink

drains• Repair plumbing leaks, roof

leaks, or prevent water intrusion

Controlling Pests

Overflowing grease dumpster

• Have licensed pest control applicator set traps or spray for pests when needed.

• Monthly or bi-monthly pest control may be needed

• Check incoming shipments of food for evidence of pests

• Inspect facility for signs of pests• Remember, pests like water, food and grease

Controlling Pests

Any Questions or Comments?

Thank you!

150 E. 2nd St. Chillicothe, OH 45601Environmental Health

Division

(740) 775-1158