General Rules for Holding Food
Temperature:


9-2
Hold TCS food at the correct temperature
o
Hot food: 135˚F (57˚C) or higher
o
Cold food: 41˚F (5˚C) or lower
Check temperatures at least every four
hours
o
Throw out food not at 41˚F (5˚C) or lower
o
Check temperatures every two hours to leave
time for corrective action
General Rules for Holding Food
Temperature:

NEVER use hot-holding equipment to reheat
food unless it’s designed for it
o
9-3
Reheat food correctly, and then move it into a
holding unit
Holding Food Without Temperature Control
Cold food can be held without temperature
control for up to six hours if:


It was held at 41˚F (5˚C) or lower before removing
it from refrigeration
It does not exceed 70˚F (21˚C) during service
o

It has a label specifying
o
o

9-4
Throw out food that exceeds this temperature
Time it was removed from refrigeration
Time it must be thrown out
It is sold, served, or thrown out within six hours
Holding Food Without Temperature Control
Hot food can be held without temperature
control for up to four hours if:
9-5

It was held at 135˚F (57˚C) or higher before
removing it from temperature control

It has a label specifying when the item must be
thrown out

It is sold, served, or thrown out within four hours
Service Staff Guidelines
Handling dishes and glassware:
Correct
Incorrect
9-6
Kitchen Staff Guidelines
Prevent contamination when serving food:

Wear single-use gloves whenever handling
ready-to-eat food
o

9-7
As an alternative use spatulas, tongs, deli sheets,
or other utensils
Use clean and sanitized utensils for serving
o
Use separate utensils for each food
o
Clean and sanitize utensils after each task
o
At minimum, clean and sanitize them at least
once every four hours
Kitchen Staff Guidelines
Prevent contamination when serving food:

9-8
Store serving utensils correctly between uses
o
On a clean and sanitized food-contact surface
o
In the food with the handle extended above the
container rim
Preset Tableware
If you preset tableware:

Prevent it from being contaminated
o
Wrap or cover the items
Table settings do not need to be
wrapped or covered if extra settings:
9-9

Are removed when guests are seated

Are cleaned and sanitized after guests
have left
Refilling Returnable Take-Home Containers for Food
Some jurisdictions allow the refilling of take-home food containers.
Take-home food containers must be:
9-10

Designed to be reused

Cleaned and sanitized correctly
Refilling Returnable Take-Home Containers for Beverages
Some jurisdictions allow the refilling of take-home beverage
containers.
These can be refilled for the same customer with non-TCS food.
The container must be:
9-11

Able to be effectively cleaned at home and at the operation

Rinsed with fresh, pressurized hot water before refilling

Refilled using a process prevents contamination
Re-serving Food Safely
NEVER re-serve:

Food returned by one customer to
another customer

Plate garnishes

Uncovered condiments

Uneaten bread or rolls
Generally, only unopened, prepackaged
food in good condition can be re-served:
9-12

Condiment packets

Wrapped crackers or breadsticks
Self-Service Areas
To prevent contamination:


9-13
Use sneeze guards
o
Must be located 14" (36 cm) above the
counter
o
Must extend 7" (18 cm) beyond
the food
Identify all food items
o
Label food
o
Place salad dressing names on ladle handles
Self-Service Areas
To prevent contamination:
9-14

Keep raw meat, fish, and poultry separate
from ready-to-eat food

Do NOT let customers refill dirty plates or
use dirty utensils at self-service areas

Stock food displays with the correct
utensils for dispensing food
Labeling Bulk Food in Self-Service Areas
A label is not needed for bulk unpackaged food, such as
bakery products, if:
9-15

The product makes no claim regarding health or nutrient content

No laws requiring labeling exist

The food is manufactured or prepared on the premises

The food is manufactured or prepared at another regulated food
operation or processing plant owned by the same person
Off-Site Service
When delivering food off-site:
9-16

Use insulated, food-grade containers
designed to stop food from mixing, leaking, or
spilling

Clean the inside of delivery vehicles regularly

Check internal food temperatures

Label food with a use-by date and time, and
reheating and service instructions

Store raw meat, poultry, and seafood, and
ready-to-eat items separately
Off-Site Service
When catering:

9-17
Make sure the service site has the
correct utilities
o
Safe water for cooking, dishwashing,
and handwashing
o
Garbage containers stored away from
food-prep, storage, and serving areas

Use insulated containers to hold TCS food

Store ready-to-eat food separately from
raw food

Provide customers with directions for
handling leftovers
Vending Machines
To keep vended food safe:

Check product shelf life daily
o
9-18
Refrigerated food prepped on-site and not
sold in seven days must be thrown out

Keep TCS food at the correct temperature

Dispense TCS food in its original container

Wash and wrap fresh fruit with edible peels
before putting it in the machine
Food Safety Management Systems
Food safety management system:
10-2

Group of practices and procedures
intended to prevent foodborne illness

Actively controls risks and hazards
throughout the flow of food
Food Safety Management Systems
These are the foundation of a food safety management system:
10-3
Personal hygiene program
Food safety training program
Supplier selection and
specification program
Quality control and
assurance program
Food Safety Management Systems
These are the foundation of a food safety management system:
10-4
Cleaning and
sanitation program
Standard operating
procedures (SOPs)
Facility design and equipment
maintenance program
Pest control program
Active Managerial Control
Focuses on controlling the five most common risk factors for
foodborne illness:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
10-5
Active Managerial Control
There are many ways to achieve active managerial control in
the operation:

Training programs

Manager supervision

Incorporation of standard operating procedures (SOPs)

HACCP
These are critical to the success of active managerial control:
10-6

Monitoring critical activities in the operation

Taking the necessary corrective action when required

Verifying that the actions taken control the risks factors
The FDA’s Public Health Interventions
The FDA provides recommendations for
controlling the common risk factors for
foodborne illness:
10-7

Demonstration of knowledge

Staff health controls

Controlling hands as a vehicle of
contamination

Time and temperature parameters for
controlling pathogens

Consumer advisories
HACCP
The HACCP approach:
10-8

HACCP is based on identifying significant biological,
chemical, or physical hazards at specific points within
a product’s flow through an operation

Once identified, hazards can be prevented, eliminated,
or reduced to safe levels
HACCP
To be effective, a HACCP system must be
based on a written plan:
10-9

It must be specific to each facility’s menu,
customers, equipment, processes, and operations

A plan that works for one operation may not work
for another
HACCP
The seven HACCP principles:
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
10-10
HACCP
Principle 1: Conduct a hazard analysis
10-11

Identify potential hazards in the food served by looking at how it
is processed

Identify TCS food items and determine where hazards are likely to occur
for each one; look for biological, chemical, and physical contaminants
HACCP
Principle 2: Determine critical control
points (CCPs)
10-12

Find points in the process where identified
hazards can be prevented, eliminated, or
reduced to safe levels—these are the CCPs

Depending on the process, there may be
more than one CCP
HACCP
Principle 3: Establish critical limits
10-13

For each CCP, establish minimum or
maximum limits

These limits must be met to
o
Prevent or eliminate the hazard
o
Reduce it to a safe level
Critical
Limit
HACCP
Principle 4: Establish monitoring procedures

Determine the best way to check critical limits
o

10-14
Make sure they are consistently met
Identify who will monitor them and how often
HACCP
Principle 5: Identify corrective actions
10-15

Identify steps that must be taken when a
critical limit is not met

Determine these steps in advance
HACCP
Principle 6: Verify that the system works

Determine if the plan is working as intended

Evaluate the plan on a regular basis using

10-16
o
Monitoring charts
o
Records
o
Hazard analysis
Determine if your plan prevents, reduces, or
eliminates identified hazards
HACCP
Principle 7: Establish procedures for
record keeping and documentation
Keep records for these actions:
10-17

Monitoring activities

Corrective actions

Validating equipment (checking for good
working condition)

Working with suppliers (invoices,
specifications, etc.)
HACCP
These specialized processing methods require a
variance and may require a HACCP plan:
10-18

Smoking food as a method to preserve it (but not to
enhance flavor)

Using food additives or components such as vinegar to
preserve or alter food so it no longer requires time and
temperature control for safety

Curing food

Custom-processing animals
HACCP
These specialized processing methods require a
variance and may require a HACCP plan:

10-19
Packaging food using ROP methods including
o
MAP
o
Vacuum-packed
o
Sous vide

Treating (e.g. pasteurizing) juice on-site and packaging it
for later sale

Sprouting seeds or beans
Crisis Management
To build a crisis-management program:
10-20

Create a crisis-management team

Prepare for different types of crises

Create a written plan tailored to your
operation

Test your plan
Crisis Management
To prepare for a crisis:
10-21

Create a crisis-management team

Create an emergency-contact list

Develop a crisis-communication plan
Crisis Management
To prepare for a foodborne-illness
outbreak:
10-22

Develop a food safety program

Train staff on food safety policies and
procedures

Create a foodborne illness incident
report form
o
Get legal guidance when developing it
o
Train staff to use it
Crisis Management
The foodborne illness incident report
form should document the following:
10-23

What and when the customer ate at the
operation

When the customer first got sick, what the
symptoms where, and how long they were
experienced

When and where the customer sought
medical attention

What other food was eaten by the customer
Crisis Management
When responding to a crisis:
10-24

Work with the media

Communicate directly with your key
audiences (customers, stockholders, the
community)

Fix the problem and then communicate
what you have done
Crisis Management
When responding to a foodborneillness outbreak:




10-25
Take the complaint seriously and express
concern
Complete an incident report form
Contact your crisis-management team and
the local health department
Follow your crisis-communication plan
Responding to a Foodborne-Illness Outbreak
If:

10-26
Then:
A customer calls to
report a foodborne
illness

Take the complaint seriously and
express concern

Don’t admit responsibility

Ask for general contact information

Complete the foodborne-illness
incident report form
Responding to a Foodborne-Illness Outbreak
If:

10-27
Then:
There are similar
customer complaints of
foodborne illness

Contact the crisis-management
team

Identify common food items to
determine the potential source of
the complaint

Contact the regulatory authority to
assist with the investigation if an
outbreak is suspected
Responding to a Foodborne-Illness Outbreak
If:

10-28
Then:
The suspected food is
still in the operation

Set aside the suspected product
and identify it to prevent further sale

Label the product with a “Do Not
Use” and “Do Not Discard” label

Log information about the product
including a description, product
date, and lot number

If possible, obtain samples of the
suspect food from the customer
Responding to a Foodborne-Illness Outbreak
If:

10-29
Then:
The suspected
outbreak is caused by
a sick staff member

Maintain a list of food handlers
scheduled at the time of the
suspected contamination

Interview them about their health
status

Exclude the suspected staff member
from the operation following
requirements
Responding to a Foodborne-Illness Outbreak
If:

10-30
Then:
The regulatory
authority confirms your
operation is the source
of the outbreak

Cooperate with the regulatory
authority to resolve the crisis

Provide appropriate documentation
including temperature logs, HACCP
documents, staff files, etc.
Crisis Management
To recover from a foodborne-Illness outbreak:

Investigate to find the cause of the outbreak
Work with the regulatory authority to resolve issues

Throw out all suspected food

Clean and sanitize all areas of the operation

Establish new procedures or revise existing ones based on the
investigation results

Develop a plan to reassure customers that the food served in your operation
is safe

10-31
Construction Plan Review
Construction plans will require approval
by the local regulatory authority.
Benefits of a regulatory review:





11-2
Ensures design meets regulatory
requirements
Ensures safe flow of food
May save time and money
Ensures contractors are constructing the
facility correctly
Ensures approved equipment is being used
Facility Design
A well-designed kitchen will address:

11-3
Workflow
o
It must keep food out of the temperature
danger zone as much as possible
o
It must limit the number of times food
is handled
Facility Design
A well-designed kitchen will address:


Contamination
o
The risk of cross-contamination must be minimized
o
Place equipment to prevent splashing or spillage from one piece of equipment
to another
Equipment accessibility
o
11-4
Place equipment so staff can easily clean the facility and all equipment
Material Selection for Interior Construction
Flooring must be:

Smooth

Durable

Nonabsorbent

Easy to clean
For use in these areas:
11-5

Walk-in coolers

Prep and food-storage

Dishwashing

Restrooms

Dressing and locker rooms
Material Selection for Interior Surfaces
Coving:
11-6

Curved, sealed edge placed
between the floor and wall

Eliminates sharp corners or gaps that are
hard to clean

Must be glued tightly to the
wall to
o
Eliminate hiding places for pests
o
Protect the wall from moisture
Interior Walls and Ceilings
Materials must be:
11-7

Smooth

Nonabsorbent

Durable

Easy to clean
Handwashing Stations
Handwashing stations must be
conveniently located and are required in:

Restrooms or directly next to them

Food-prep areas

Service areas

Dishwashing areas
Handwashing sinks must be used only
for handwashing.
11-8
Handwashing Stations
Handwashing stations must have:
Hot and cold
running water
Garbage container
11-9
Soap
A way to
dry hands
Signage
Equipment Standards
Look for the NFS mark when purchasing
equipment:

11-10
Ensures food equipment surfaces are
o
Nonabsorbent
o
Smooth
o
Corrosion resistant
o
Easy to clean
o
Durable
o
Resistant to damage
Dishwashing Machines
Dishwashers must be installed:
11-11

So they are reachable and conveniently
located

In a way that keeps utensils, equipment,
and other food-contact services from
becoming contaminated

Following manufacturer’s instructions
Dishwashing Machines
When selecting dishwashers make sure:
11-12

The detergents and sanitizers used are
approved by the local regulatory authority

They have the ability to measure water
temperature, water pressure, and cleaning
and sanitizing chemical concentration

Information about the correct settings is
posted on the machine
Three-Compartment Sinks
Purchase sinks large enough to
accommodate large equipment
and utensils.
11-13
Installing and Maintaining Equipment
Floor-mounted equipment must be either:
11-14

Mounted on legs at least six inches
(15 centimeters) high

Sealed to a masonry base
Installing and Maintaining Equipment
Tabletop equipment should be either:


11-15
Mounted on legs at least four inches
(10 centimeters) high
Sealed to the countertop
Installing and Maintaining Equipment
Once equipment has been installed:
11-16

It must be maintained regularly

Only qualified people should maintain it

Set up a maintenance schedule with your
supplier or manufacturer

Check equipment regularly to make sure
it is working correctly
Water Supply
Acceptable sources of drinkable water:
11-17

Approved public water mains

Regularly tested and maintained private sources

Closed, portable water containers

Water transport vehicles
Plumbing
Cross-connection:

11-18
Physical link between safe water and dirty water from
o
Drains
o
Sewers
o
Other wastewater sources
Plumbing
Backflow:

Reverse flow of contaminants through
a cross-connection into the drinkable
water supply
Backsiphonage:

11-19
A vacuum created in the plumbing system
that sucks contaminants back into the
water supply
o
Can occur when high water use in one area
of the operation creates a vacuum
o
A running hose in a mop bucket can lead
to backsiphonage
Plumbing
Backflow prevention methods:
Vacuum breaker
11-20
Air gap
Sewage
If there is a backup of sewage in the operation:

The affected area should be closed right away

The problem must be corrected

The area must be thoroughly cleaned
If the backup is a significant risk to food safety:
11-21

Service must be stopped

The local regulatory authority must be notified
Lighting
Consider the following when installing and
maintaining lighting:
11-22

Different areas of the facility have different
lighting intensity requirements

Local jurisdictions usually require prep areas to
be brighter than other areas

All lights should have shatter-resistant lightbulbs
or protective covers

Replace burned out bulbs with correct size bulbs
Ventilation
Ventilation systems:

11-23
Must be cleaned and maintained to prevent
grease and condensation from building up
on walls and ceilings
o
Follow manufacturer’s recommendations
o
Meet local regulatory requirements
Garbage
Garbage:

Remove from prep areas as quickly
as possible
o

Clean the inside and outside of containers
frequently
o
11-24
Be careful not to contaminate food and
food-contact surfaces
Clean them away from food-prep and
storage areas
Garbage
Indoor containers must be:

Leak proof, waterproof, and pest proof

Easy to clean

Covered when not in use
Designated storage areas:
11-25

Store waste and recyclables separately
from food and food-contact surfaces

Storage must not create a nuisance or a
public health hazard
Garbage
Outdoor containers must:

Be placed on a smooth, durable,
nonabsorbent surface
o
11-26
Asphalt or concrete

Have tight-fitting lids

Be covered at all times

Have their drain plugs in place
Cleaners
Cleaners must be:

Stable and noncorrosive

Safe to use
When using them:
12-2

Follow manufacturers’ instructions

Do NOT use one type of detergent in place
of another unless the intended use is the
same
Cleaners
Types of detergents:

General-purpose detergents
o

Heavy-duty detergents
o
12-3
Remove dirt from floors, walls, ceilings,
prep surfaces and most equipment
surfaces
Remove wax, aged or dried dirt, and
baked-on grease
Cleaners
Degreasers:

Have ingredients for dissolving grease

Work well on burned-on grease
o
12-4
Backsplashes, oven doors, and range
hoods
Cleaners
Delimers:

12-5
Used on mineral deposits and other dirt
that other cleaners can’t remove
o
Steam tables
o
Dishwashers
Cleaners
Abrasive cleaners:
12-6

Have a scouring agent that helps scrub
hard-to-remove dirt

Used to remove baked-on food

Can scratch surfaces
Sanitizing
Surfaces can be sanitized using:


12-7
Heat
o
The water must be at least 171˚F (77 ˚ C)
o
Immerse the item for 30 seconds
Chemicals
o
Chlorine
o
Iodine
o
Quats
Sanitizing
Chemical sanitizing:


12-8
Food-contact surfaces can be sanitized
by either
o
Soaking them in a sanitizing solution
o
Rinsing, swabbing, or spraying
them with a sanitizing solution
In some cases a detergent-sanitizer blend
can be used
o
Use it once to clean
o
Use it a second time to sanitize
Sanitizer Effectiveness
Concentration:

12-9
Sanitizers should be mixed with water to the
correct concentration
o
Not enough sanitizer may make the solution
weak and useless
o
Too much sanitizer may make the solution
too strong, unsafe, and corrode metal
Sanitizer Effectiveness
Concentration:


12-10
Check concentration with a test kit
o
Make sure it is designed for the
sanitizer used
o
Check the concentration often
Change the solution when
o
It’s dirty
o
The concentration is too low
Sanitizer Effectiveness
Temperature:

Follow manufacturer’s recommendations for
the correct temperature
Contact time:
12-11

The sanitizer must make contact with the
object for a specific amount of time

Minimum times differ for each sanitizer
Sanitizer Effectiveness
Water hardness and pH:
12-12

Find out what your water hardness and pH is from your
municipality

Work with your supplier to identify the correct amount of
sanitizer to use
Guidelines for the Effective Use of Sanitizers
Chlorine
Water temperature
Water pH
Water hardness
Sanitizer concentration range
Sanitizer contact time
12-13
≥100˚F (38˚C)
≥75˚F (24˚C)
≤10
≤8
As per manufacturer’s recommendations
50–99 ppm
50–99 ppm
≥7 sec
≥7 sec
Guidelines for the Effective Use of Sanitizers
Water temperature
Water pH
Water hardness
Sanitizer concentration range
Sanitizer contact time
12-14
Iodine
Quats
68˚F (20˚C)
75˚F (24˚C)
≤5 or as per manufacturer’s
recommendations
As per manufacturer’s
recommendations
As per manufacturer’s
recommendations
≤500 ppm or as per
manufacturer’s
recommendations
12.5–25 ppm
As per manufacturer’s
recommendations
≥30 sec
≥30 sec
How and When to Clean and Sanitize
How to clean and sanitize:
1. Scrape or remove
food bits from
the surface
2. Wash the surface
4. Sanitize the
surface
12-15
3. Rinse the surface
5. Allow the surface
to air-dry
How and When to Clean and Sanitize
Food-contact surfaces must be
cleaned and sanitized:
12-16

After they are used

Before working with a different
type of food

Any time a task was interrupted
and the items may have been
contaminated

After four hours if the items are in
constant use
How and When to Clean and Sanitize
Cleaning and sanitizing stationary equipment:

Unplug the equipment

Take the removable parts off the equipment
o
12-17
Wash, rinse, and sanitize them by hand or run the
parts through a dishwasher if allowed

Scrape or remove food from the equipment surfaces

Wash the equipment surfaces
How and When to Clean and Sanitize
Cleaning and sanitizing stationary equipment:

Rinse the equipment surfaces with clean water

Sanitize the equipment surfaces
o
12-18
Make sure the sanitizer comes in contact with each
surface

Allow all surfaces to air-dry

Put the unit back together
How and When to Clean and Sanitize
Clean-in-place equipment:
12-19

Equipment holding and dispensing TCS food must be
cleaned and sanitized every day unless otherwise
indicated by the manufacturer

Check local regulatory requirements
Machine Dishwashing
High-temperature machines:

Final sanitizing rinse must be at least
180˚F (82˚C)
o
165˚F (74˚C) for stationary rack,
single-temperature machines
Chemical-sanitizing machines:
12-20

Clean and sanitize at much lower
temperatures

Follow the temperature guidelines
provided by the manufacturer
Dishwasher Operation
Guidelines:
12-21

Clean the machine as often as needed

Scrape, rinse, or soak items before washing

Use the correct dish racks

NEVER overload dish racks

Air-dry all items

Check the machine’s water temperature and pressure
Monitoring High Temperature Dishwashing Machines
When using high-temperature dishwashing machines, provide staff
with tools to check the temperature of the items being sanitized.
Options include:
12-22

Maximum registering thermometers

Temperature sensitive tape
Manual Dishwashing
Setting up a three-compartment sink:
12-23

Clean and sanitize each sink and drain board

Fill the first sink with detergent and water at
least 110˚F (43˚C)

Fill the second sink with clean water

Fill the third sink with water and sanitizer to
the correct concentration

Provide a clock with a second hand to let food
handlers know how long items have been in
the sanitizer
Three-Compartment Sinks
Steps for cleaning and sanitizing:
12-24
1. Rinse, scrape, or
soak items before
washing them
2. Wash items in the
first sink
4. Sanitize items in
the third sink
5. Air-dry items
on a clean and
sanitized surface
3. Rinse items in the
second sink
Storing Tableware and Equipment
When storing clean and sanitized
tableware and equipment:
12-25

Store them at least six inches (15 cm) off
the floor

Clean and sanitize drawers and shelves
before items are stored

Store glasses and cups upside down on a
clean and sanitized shelf or rack
Storing Tableware and Equipment
When storing clean and sanitized
tableware and equipment:
12-26

Store flatware and utensils with handles up

Cover the food-contact surfaces of
stationary equipment until ready for use

Clean and sanitize trays and carts used to
carry clean tableware and utensils
Cleaning the Premises
When cleaning the premises:

12-27
Clean nonfood-contact surfaces regularly
o
Includes floors, ceilings, walls, equipment
exteriors, etc.
o
Prevents dust, dirt, food residue and other
debris from building up
Cleaning the Premises
Cleaning up after people who get sick:

Diarrhea and vomit in the operation must be cleaned up correctly
o
12-28
It can carry Norovirus, which is highly contagious

Correct cleanup can prevent food from becoming contaminated and keep
others from getting sick

Check with your local regulatory authority regarding requirements for
cleaning up vomit and diarrhea. A written cleanup plan may be required.
Cleaning the Premises
Consider the following when developing a plan for
cleaning up vomit and diarrhea:
12-29

How you will contain liquid and airborne substances, and remove
them from the operation

How you will clean, sanitize, and disinfect surfaces

When to throw away food that may have been contaminated

What equipment is needed to clean up these substances, and
how it will be cleaned and disinfected after use

When a food handler must wear personal protective equipment
Cleaning the Premises
Develop a plan for cleaning up vomit and diarrhea:
12-30

How staff will be notified of the correct procedures for containing,
cleaning, and disinfecting these substances

How to segregate contaminated areas from other areas

When staff must be restricted from working with or around food or
excluded from working in the operation

How sick customers will be quickly removed from the operation

How the cleaning plan will be implemented
Cleaning the Premises
Storing cleaning tools and chemicals:

Place in a separate area away from food and
prep areas
The storage area should have:
12-31

Good lighting so chemicals can be easily seen

Hooks for hanging cleaning tools

Utility sink for filling buckets and washing
cleaning tools

Floor drain for dumping dirty water
Cleaning the Premises
NEVER:
12-32

Dump mop water or other liquid waste into
toilets or urinals

Clean tools in sinks used for
o
Handwashing
o
Food prep
o
Dishwashing
Using Foodservice Chemicals
Chemicals:
12-33

Only purchase those approved for use in
foodservice operations

Store them in their original containers away
from food and food-prep areas

If transferring them to a new container, label
it with the common name of the chemical
Using Foodservice Chemicals
Chemicals:
12-34

Keep MSDS for each chemical

When throwing chemicals out, follow
o
Instructions on the label
o
Local regulatory requirements
Developing a Cleaning Program
To develop an effective cleaning program:
12-35

Create a master cleaning schedule

Train your staff to follow it

Monitor the program to make sure it works
Developing a Cleaning Program
To create a master cleaning
schedule, identify:
12-36

What should be cleaned

Who should clean it

When it should be cleaned

How it should be cleaned
Developing a Cleaning Program
Monitoring the cleaning program:
12-37

Supervise daily cleaning routines

Check cleaning tasks against the master
schedule every day

Change the master schedule as needed

Ask staff for input on the program
Integrated Pest Management (IPM) Program
An IPM program:
13-2

Uses prevention measures to keep pests
from entering the operation

Uses control measures to eliminate any pests that get inside

Will be successful if you work closely
with a licensed pest control operator (PCO)
Integrated Pest Management (IPM) Program
The 3 rules of integrated
pest management:
1. Deny pests access to the operation
2. Deny pests food and shelter
3. Work with a licensed PCO to eliminate
pests that do enter
13-3
Denying Pests Access to the Operation
To keep pests from entering with
deliveries:

Use approved, reputable suppliers

Check deliveries before they enter the
operation
o
13-4
Refuse shipments that have pests or
signs of pests (egg cases, body parts
such as legs or wings)
Denying Pests Access to the Operation
To keep pests from entering through
openings in the building:
13-5

Screen windows and vents

Install self-closing devices, door sweeps,
and air curtains on doors

Keep exterior openings closed tightly
Denying Pests Access to the Operation
To keep pests from entering through
openings in the building:
13-6

Fill holes around pipes

Cover drains with grates

Seal cracks in floors, walls, and around
equipment
Deny Food and Shelter
To deny pests food and shelter:

13-7
Dispose of garbage quickly and correctly
o
Keep containers clean
o
Keep outdoor containers tightly
covered
o
Clean up spills around containers
immediately
o
Wash and rinse containers often
Deny Food and Shelter
To deny pests food and shelter:

13-8
Store recyclables correctly
o
Keep recyclables in clean, pest-proof containers
o
Keep containers as far away from the building as regulations
allow
Deny Food and Shelter
To deny pests food and shelter:


13-9
Store food and supplies quickly and correctly
o
Keep them away from walls and at least 6” (15 cm) off the floor
o
Rotate food so pests cannot settle into them and breed
Clean the facility thoroughly
o
Clean up food and beverage spills immediately
o
Clean toilets and restrooms as needed
o
Train staff to keep lockers and break areas clean
o
Keep cleaning tools and supplies clean and dry
o
Empty water from buckets to keep from attracting rodents
Identifying Pests
Cockroaches:

Often carry pathogens

Live and breed in places that are:

13-10
o
Dark
o
Warm
o
Moist
o
Hard to clean
If you see them in daylight, you may have
a major infestation
Identifying Pests
Signs of a cockroach infestation include:
13-11

Strong, oily odor

Droppings (feces) that look like grains of
black pepper

Capsule shaped egg cases
o
Brown, dark red, or black
o
Leathery, smooth, or shiny
Identifying Pests
Signs of a rodent infestation include:


Gnaw marks
Droppings
o
o


Dirt tracks along walls
Nests
o
o
o
o
13-12
Shiny and black (fresh)
Gray (old)
Cloth, hair, feathers, grass, scraps of
paper
In quiet places
Near food and water
Next to buildings
Illustration courtesy of Orkin Commercial
Working with a Pest Control Operator (PCO)
Before choosing a PCO:
13-13

Check references

Make sure the PCO is licensed if required by your state

Require a written contract outlining work to be performed
Using and Storing Pesticides
When pesticides will be applied:

Wait until you are closed for business and
staff are not on-site

Remove food and movable food-contact
surfaces

Cover equipment and food-contact
surfaces that can’t be moved
Afterwards:

13-14
Wash, rinse, and sanitize food-contact
surfaces
Using and Storing Pesticides
If pesticides will be stored on the premises:
13-15

Keep them in their original containers

Store them in a secure location away from food, utensils, and
equipment

Dispose of them per manufacturers’ directions and local regulations

Keep corresponding MSDS on the premises
Government Agencies Responsible for Preventing Foodborne Illness
Government agencies:
14-2

The Food and Drug Administration (FDA)

U.S. Department of Agriculture (USDA)

Centers for Disease Control and Prevention (CDC)

U.S. Public Health Service (PHS)

State and local regulatory authorities
Government Agencies Responsible for Preventing Foodborne Illness
The FDA Food Code:
14-3

Outlines federal recommendations for
food safety regulations for the foodservice
industry

Created for city, county, state, and tribal
agencies

Although FDA recommends adoption by
each state, it cannot require it
Government Agencies Responsible for Preventing Foodborne Illness
State and local control:
14-4

Regulatory authorities write or adopt food
codes that regulate retail and foodservice
operations

Food codes differ widely by state or
locality

In large cities the local regulatory
authority will probably be responsible for
enforcing requirements

In smaller cities or rural areas, a county or
state regulatory authority may be
responsible for enforcement

State and local health inspectors conduct
foodservice inspections in most states
The Inspection Process
Foodservice inspections:
14-5

Required for all operations

Lets an operation know if it is meeting
minimum food safety standards

Often based on the 5 CDC risk factors
and the FDA public-health interventions
The Inspection Process
Risk designations for evaluating
facilities:

Priority items
o

Priority foundation items
o

Support priority items (e.g., soap at a
handwashing station)
Core items
o
14-6
Prevent, eliminate, or reduce hazards
(e.g., handwashing)
Relate to general sanitation, the facility,
equipment design, and general
maintenance, (e.g., keeping equipment
repaired)
Steps in the Inspection Process
Inspection guidelines:







14-7
Ask for Identification
Cooperate with the inspector
Take notes
Keep the relationship professional
Be prepared to provide requested records
Discuss violations and time frames for
correction
Act on all deficiencies noted in the report
Closure
An inspector may close an operation
when there is:
14-8

Significant lack of refrigeration

Backup of sewage into the operation

Emergency, such as a fire or flood

Significant pest infestation

Long interruption of electrical or water
service

Clear evidence of a foodborne-illness
outbreak related to the operation
Self-Inspections
The benefits of self-inspections:




Safer food
Improved food quality
Cleaner environment for staff and
customers
Higher inspection scores
When conducting a self inspection:



14-9
Use the same type of checklist that the
regulatory authority uses
Identify all risks to food safety
After the inspection, meet with staff to
review problems
Training Staff
A food safety training need:
15-2

Gap between what staff needs to know
to do their job and what they actually
know

Can be identified by:
o
Observing performance on
the job
o
Testing food safety knowledge
o
Identifying areas of weakness
Training Staff
Training and monitoring:
15-3

Train staff to follow food safety procedures

Provide initial and ongoing training

Provide all staff with general food
safety knowledge

Provide job specific food safety training

Retrain staff regularly

Monitor staff to make sure they are following
procedures

Document training
Critical Food Safety Knowledge
Staff members should receive
training in:

Good personal hygiene
o
o
o
o
o
15-4
How and when to wash hands
Where to wash hands
Other hand-care guidelines (fingernail
length, nail polish, covering wounds)
Correct work attire
Reporting illness
Critical Food Safety Knowledge
Staff members should receive training in:

15-5
Controlling time and temperature
o
TCS food
o
How to measure the temperature of food
o
Holding and storing TCS food
o
How to label food for storage
o
Temperature requirements when thawing,
cooking, cooling, and reheating food
Critical Food Safety Knowledge
Staff members should receive
training in:

15-6
Preventing cross-contamination
o
Preventing cross-contamination of food
during storage, preparation, and service
o
Preventing cross-contamination when
storing utensils and equipment
o
What to do if cross-contamination
happens
o
What to do for people who have food
allergies
Critical Food Safety Knowledge
Staff members should receive
training in:

15-7
Cleaning and sanitizing
o
How and when to clean and sanitize
o
The correct way to wash dishes in a
three-compartment sink and in a
dishwasher
o
How to handle cleaning tools and
supplies
o
Handling garbage
o
Spotting pests
Ways of Training
Methods for delivering training:
15-8

On-the-job training

Classroom training
o
Information search
o
Guided discussion
o
Games
o
Role-play
o
Demonstrations
o
Jigsaw design
o
Training videos and DVDs
Delivering Training
Methods for delivering training:

Technology-based training
o
Online training
Technology-based training is most
appropriate when:
15-9

Staff work in different locations and/or
need the same training at different times

It is too costly to bring staff to the same
place

Staff need to learn at their own pace