FOOD IS SAFE
HERE
STUDY GUIDE
Presented by:
5th Edition
revised July 2010
2
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Disclaimer:
Information for this review packet is based on the 2009 FDA Food Code, 2007 COMAR 10.15.03
and is intended to compliment the ServSafe 5th Edition textbook, employee guide, videos and activity
pages. © Restaurant Association of Maryland Education Foundation. All rights reserved. This
packet and its layout may not be copied or distributed in any form without the express written
consent of Restaurant Association of Maryland Education Foundation.
©Restaurant Association of Maryland Education Foundation
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5th Edition
revised July 2010
Chapter 1
3
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Foodborne-illness – a disease carried or transmitted to people by food or water
•
Foodborne-illness outbreak – incident in which 2 or more people experience the same
illness after eating the same food and is confirmed by laboratory results
Costs of Foodborne-illness –loss of customers and sales, lowered employee morale, legal costs,
employee absenteeism, embarrassment, need for retraining employees, loss of prestige and
reputation
High Risk Populations – infants, the elderly, pregnant women, people taking medications, people
who are ill or immune compromised
3 types of contamination – Biological: bacteria, viruses, parasites and fungi
Chemical: pesticides, cleaning chemicals, toxic metals, etc
Physical: hair, dirt, glass, etc
3 ways foods become unsafe – time-temp abuse, cross-contamination, poor personal hygiene
Chapter 2
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Microorganism – small, living organism
Pathogen – disease causing microorganism
Bacteria – single celled living microorganism that can cause foodborne illness or
food spoilage.
Virus– rely on living hosts to reproduce that contaminate usually through poor personal
hygiene.
Parasite – organism that lives in a host organism and is found in the intestinal track in
animals and humans.
Spore – protective form for bacteria that can turn back into a vegetative microorganism
Toxin = poison
FATTOM – Food, Acidity, Time, Temperature, Oxygen and Moisture - what pathogens need to
grow:
Food – Moist, Protein or Carbohydrates, Mild to Neutral Acidity
Acidity – 4.6 to 7.5 pH
Time – 4 hours or greater
Temperature – 41º to 135º
Oxygen – some bacteria grow in very low oxygenated environments
Moisture .85 aw or above
Foods most likely to become unsafe - foods that are moist, high in protein or carbohydrates and
low or neutral in acidity. Also, may be due to productions methods or history or involvement.
TCS Foods (foods that require time or temperature control for safety)– milk, meats products,
fish, poultry, shell eggs, shellfish, cooked rice, baked potatoes, garlic and oil mixtures, sprouts,
sliced melons, cut tomatoes, leafy greens, tofu, soy protein in meat alternatives.
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Foodborne illnesses – Viruses (controlled through personal hygiene)
Hepatitis A – (jaundice is primary symptom) Shellfish, salads, cross contaminated deli meats and
salads, water and ice – anything that will not receive further heat treatment
Norovirus – Ready to eat foods and shellfish
Foodborne illnesses- Bacteria (controlled by time and temperature)
Bacillus cereus – rice and cereal products (potatoes, starchy foods)
Listeria – unpasteurized milk and soft cheeses, deli meats, raw meat and hot dogs
Shiga toxin (e-coli) – sources are undercooked grounds meats, unpasteurized milk and apple juice
Clostridium Perfringens – meat, poultry, soups and stews
Botulism – vertigo difficulty speaking/swallowing are symptoms. Foods include improperly canned
foods, garlic and oil mixtures, sautéed onions (time-temp abused), leftover baked potatoes, ROP vacuum packed/sous vide foods
Foodborne illnesses – Bacteria (controlled by preventing cross-contamination)
Salmonella – raw/undercooked poultry, shell eggs and beef
Foodborne illnesses-Bacteria (controlled by personal hygiene)
Staphylococcal (Staph) – prepared salads, deli meats (Source is humans – unwashed hands)
Shigellosis/Shigella (bacillary dysentery) – polluted (fecal) water, flies and foodhandlers
Foodborne illnesses – Bacteria (controlled by using reputable suppliers)
Vibrio (primary septicemia) – raw or partially cooked oysters
Foodborne illnesses – Parasites (controlled by using reputable suppliers)
Anisakiasis – raw/undercooked seafood – herring, cod, halibut and mackerel. Dishes such as
sashimi and ceviche. Results in tingling of the throat and/or coughing up worms
Giardiasis and Cryptosporidiosis (Crypto.)– water borne parasites – contaminated water
Giardiasis – loose stools and associated with day care centers
Crypto.- associated with cows and herd animals
Cyclo. - associated with produce
Fungi – Molds and Yeasts - (acidic foods with low water activity)
Molds – can cause illness (poisons like aflatoxins) but mostly spoilage. Can cut around 1 inch from
the mold to prevent sickness from mold toxins
Yeasts – spoil food rapidly / Acidic foods / Smell of alcohol and a pink discoloration or slime
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Biological Toxins:
*Fish Toxins - cooking does not kill these toxins
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Scombroid – histamine poisoning from time-temp. abuse. Tuna, mackerel, mahi-mahi,
swordfish and bonito
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Ciguatera – big fish eats little fish. Predatory reef fish – amberjack, barracuda, grouper,
snapper that eat other fish that have been contaminated by consuming toxic algae.
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Shellfish (PSP, ASP, NSP) – feed on toxic algae. Mollusks – clams, scallops,
mussels and oysters
*Mushroom toxins – toxins that are naturally found in some mushrooms. Use approved suppliers
for mushrooms
*Note: because of these toxins it is important that seafood and mushrooms be purchased
only from approved suppliers.
Plant toxins – raw fava and kidney beans, rhubarb leaves, water hemlock, apricot kernels, some
forms of honey
Chapter 3
Chemical toxins – toxic metals (zinc, copper, lead/pewter) pesticides, cleaning chemicals, etc.
Physical – hair, nails, metal shavings, staples, glass, bones, dirt, etc.
Food Allergens –peanuts, tree nuts, shellfish, milk, eggs, fish, wheat, soy
Know what’s in the food you serve and watch cross contamination
Chapter 4
Acts that contaminate food – coughing/sneezing, scratching the scalp, running fingers through
hair, wiping/touching nose or mouth, smoking, rubbing an ear, touching a pimple or sore, dirty
uniform, spitting
Good personal hygiene includes:
Proper bathing and hand washing
Hand maintenance – short nails, no jewelry, no fingernail polish or false nails
Clean clothing
Hair restraint
Proper glove use
Cover all sores and use gloves or finger cots
Avoid coming to work sick
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Hand Washing – The whole process should take 20 seconds
1. Wet hands with warm or hot water at a minimum of 100 º.
2. Apply soap.
3. Vigorously scrub hands for 10-15 seconds.
4. Clean under nails and wash beyond wrists (exposed portions of arms).
5. Rinse.
6. Dry with a single use towel or air hand dryer.
7. If in restroom, turn off faucet and open door with towel.
6
When to wash? – After using the restroom, smoking, when changing tasks, before putting on
gloves, when handling raw food or food that will not be cooked later, after eating/drinking, after
taking the garbage out or handling chemicals, clearing tables, touching hair, face, body or apron
Gloves
• Never used in place of hand washing
• Wash hands before use and when changing to a fresh pair
• Change if soiled or torn, after handling raw foods and before touching cooked foods, before
beginning a new task (or at least every 4 hours on the same task)
• Gloves should fit properly
Restriction/Exclusion from work:
Food handler has a sore throat with a fever >>>>>> Restrict them from working with or around
food.
(general population)
Exclude if the population is high risk
Food handler has vomiting, diarrhea, jaundice>>>>>Exclude until symptom free for 24 hours or
released by a medical professional.
Employees need to receive release from a
medical professional if jaundiced.
Food handler diagnosed with a food borne illness>> Exclude them from the establishment and
notify the local regulatory agency. Medical
practitioner should release them to return to
work
The following MUST be reported:
• Salmonella
• Shigella
• Shiga –toxin (E-coli)
• Hepatitis A
• Norovirus
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5th Edition
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7
Chapter 5
Flow of Food – the path that food takes through your operation beginning with purchasing and
ending with service
Cross Contamination
Create Barriers to prevent cross contamination
Physical (separate cutting boards/utensils, sanitizing, storage)
OR
Procedural (timing the preparation and using pre-prepped foods)
Time and Temperature Control
Temperature Danger Zone (TDZ): 41º to 135º for no more than 4 hours.
Pathogens grow much more rapidly between 70º and 125 º (sweet spot)
Bacteria grow rapidly –can double every 20 minutes when in the TDZ.
HOT FOODS HOT – 135º or above
COLD FOODS COLD – 41º or below
Monitoring temperatures
• Use appropriate thermometers - bimetallic stemmed, thermocouples and thermisters with
attached probes, TTI’s, etc. NO mercury-filled or glass thermometers
• Calibrate thermometers - Ice-point vs. Boiling point
Ice point is recommended for safety and consistency due to varying
atmospheric pressures (sea level vs.above/below sea level)
• Insert thermometer into the thickest part of the item.
• Clean and sanitize thermometers after each use and between foods.
Chapter 6
Purchasing Food – Purchase food from approved suppliers…..Approved supplier is in compliance
with applicable regulations and has been inspected
Schedule deliveries for off-peak hours and work with vendors who can accommodate your schedule
Receiving Food
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Train staff to receive AND inspect food – not just count the items.
Take temperatures of sample food items
Temperature Rule For Receiving Food:
ALL food items should be received at a temperature of 41º or below EXCEPT shellfish and
shell eggs which can be received at an air temperature of 45º or lower.
Inspect incoming foods for intact packaging and product quality including color
texture and odor.
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• Meat
Beef - bright cherry red, nothing brown or green
Lamb – light red, nothing brown
Pork – light pink, nothing excessively dark
Firm and springs back. No odor. Packaging (especially vacuum packing) is in tact.
Requires USDA inspection stamp. Grading stamp is optional and not required.
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Poultry
No discoloration (purple or green around neck.) No dark wing tips.
No odor. Surrounded by crushed self-draining ice.
Requires USDA inspection stamp.
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Fish
Bright red gills, shiny skin, firm flesh, clear eyes
No odor - mild ocean or seaweed smell OK
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Shellfish
Received at 45 º or lower air temperature
Received alive (shells closed or close when tapped). No broken shells.
No or mild ocean odor.
Keep shell stock tags for 90 days.
Shell Eggs
Received at 45 º or lower air temperature.
No broken or dirty shells and no odor.
Requires USDA inspection stamp.
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Dairy
No sour or bitter taste or smell. No off odor. No mold or uneven color.
Check expiration dates. Must be pasteurized.
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Produce
Sliced melons and cut tomatoes must be received at 41°F or below
Free from mold, insects, mushiness, wilting or unpleasant odors.
Do not wash produce until right before use.
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Refrigerated/Frozen Foods
Ice cream received at 6-10º. No large ice crystals on frozen foods.
Packaging intact – no leaks, water stains or accumulation of water in the package
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Reduced Oxygen Packaging (ROP) - MAP, vacuum-packed and sous vide foods
MAP – modified atmosphere packaged (oxygen removed and replaced with carbon
dioxide and nitrogen.
Vacuum-packed – oxygen removed and sealed (cryo-vac)
Sous vide – food has been vacuum packed and then cooked.
In all cases the packaging should be intact and vacuum packages should not be
breached. Discard if the package is breeched, leaking or bubbling.
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Canned Food
No dents, rust or swollen cans. Needs labels. Avoid home canned products
(botulism).
No foamy or milky product (discard immediately).
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• Dry Food
Packaging intact and in good condition. No water or moisture stains.
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9
UHT and Aseptically packaged
UHT – ultra-high-temperature packaged foods are heated to high levels to kill
microorganisms. Should be held at 41º or lower.
Aseptically packaged – foods sealed under sterile conditions. Should be held at 41º
or below.
Both UHT and aseptically packaged (example – Parmalat milk) - these foods can
be held at room temperature until opened but must be refrigerated once the package
has been breached. Look for seals and packaging that is intact with no tears or
holes.
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Baked Goods
Received at temperatures specified by the manufacturer.
Look for evidence of pests, bugs, rodents and mold.
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Hot /Cold Hazardous Foods
Received at 135º or above in equipment meant to hold and maintain that
temperature. (Cambros). Cold foods received at 41°F or below
STORAGE
Storage temperatures are the same as receiving temperatures.
Storage guidelines:
• Label foods to be held for longer than 24 hours with date of when it was prepared, consumed
or should be discarded.
• Practice FIFO – first in, first out.
• Potentially hazardous ready to eat food prepared in house can be stored for a maximum of
seven days at 41º or below.
• Monitor food temperatures regularly.
• Do not overload refrigerators or line shelves.
• Do not place hot food in a refrigerator – cool using 2 step method.
• Store raw meat separately from cooked and ready to eat food. Store cooked/RTE foods
above raw foods.
• For items in refrigerated storage to maintain a temperature of 41º the air temperature
must be set 2º lower or 39º.
• Place thermometer in the warmest part of the refrigerator.
• The temperature of the dry storage area should be 50º to 70º with no more than 50-60%
humidity.
• Store dry food 6 inches away from walls and floors..
• Chemicals should be stored separately and away from food products.
• Regularly monitor foods for temperature control while in storage.
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5th Edition
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10
Chapter 7
Acceptable Methods for Thawing Foods:
• In a refrigerator at 41º of below
• Under running water no hotter than 70º
• In a microwave – use immediately
• As a part of the cook process
NEVER THAW FOODS AT ROOM TEMPERATURE
Preparation guidelines:
• Remove only as much from the refrigerator as needed. Practice batch cooking.
• Be careful if using pooled eggs as one egg can contaminate another.
o Refrigerate at 41° F.
• Pasteurized egg products are advisable when dealing with a high risk population and in
preparations that require minimal or no cooking – i.e. hollandaise, salad dressings, etc.
• Do not serve raw seed sprouts to high risk populations.
• Throw out any unused batter or breading after each shift. Do not use batters/breading for
multiple items due to cross contamination and allergens.
• Ice should be made from potable water and stored in an ice bin that is clean and
sanitized. The ice scoop should be hung outside the ice machine in a sanitary, protected
container.
Practices that require a variance:
• Smoking food or using food additives to preserve food.
• Curing foods
• Custom-process animals for personal use
• Packages food using MAP or vacuum packing
• Seafood display tanks
• Juices packaged on site for sale at a later time without a warning label
• Sprouts seeds or beans
Minimum Temperatures for Cooking TCS Foods (all are for 15 seconds except roasts)
165 º - Poultry –chicken, turkey or duck (anything with feathers)
Ground poultry
Stuffing and stuffed meat or fish
Foods with previously cooked products (combo dishes)
Foods cooked in a microwave
Reheating for hot holding
155 º - Ground meats or fish
Injected meats/mechanically tenderized
Shell eggs hot held for service
145 º - Steaks, chops – pork, beef veal or lamb
Fish
Roasts – 4 minutes
Shell eggs for immediate service
135 º - Ready to eat – commercially processed – hot held
Fruits or veg. – hot held
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NOTES
• Cooking food to the required minimum internal temperature can reduce the number of
microorganisms to safe levels. It does not destroy any spores or toxins these
organisms create.
• There are special requirements for the partial cooking of TCS foods.
• The FDA advises against offering raw or undercooked meat, poultry, seafood or eggs
to children.
2 Stage Cooling Process – Total of 6 hours of cooling time
1. Cool food from 135º to 70º within 2 hours
2. Continue cooling to 41º or below within an additional four hours.
Safe methods for cooling foods:
FIRST - Reduce the quantity or size of the food THEN •
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Use ice-water baths
Use a blast or tumble chiller
Stir with ice paddle or simply stir frequently
Add ice or cool water as an ingredient
Reheating Foods
Reheating foods for hot holding – requires a temp of 165 º within 2 hours if food is to be hot held.
Foods for immediate service may be reheated to any temperature
Chapter 8
Holding Foods
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Hot:
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Protect foods with sneeze guards
Check temperatures at regular intervals (2 hours recommended)
Prepare foods in small batches
Keep a temp of 135° or above. Recommend temperatures be taken every 2 hours to allow
for correction (reheating within 2 hours). Food can be discarded after 4 hours in the TDZ.
Do not use hot-holding equipment to reheat foods.
Cold:
• Maintain a temperature of 41º or below
• Only use equipment that can maintain the holding temperature
• Do not store food directly on ice (except for produce)
Holding Food Without Temperature Control- (without hot or cold holding)
Cold Food may be held without temperature control for up to 6 hours if:
• The food has been held at 41 º or lower prior to removal from the controlled environment.
• The food does not exceed 70 º during the 6 hours
• The food contains a label that indicates the time it was removed from temperature control
and the time it will be discarded.
• And the food is sold, served or discarded within 6 hours. NO LEFTOVERS.
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Hot Food may be held without temperature control for up to 4 hours if:
• The food was held at 135 º or above prior to removal from temperature control
• It contains a label specifying when it will be discarded
• And the food is sold, served or discarded within 4 hours. NO LEFTOVERS. NO REHEATING
Service
• Clean, sanitize and store utensils properly – either in the food or on a
clean surface
• Minimize bare-hand contact w/ready to eat foods (tongs, gloves)
• Good personal hygiene
• Use ice tongs or scoops to retrieve (not glasses or bare hands)
• Handle flatware by handles
• Never re-serve bread or garnishes. Unopened pre-packaged foods (condiments, crackers,
etc..) can be re-used. Leftover bread from service should not be recycled into breading
croutons, etc.
• Pre-set tableware must be protected (wrapped or removed) to prevent it from being
contaminated
Self-Service Areas
• Label and identify all foods
• Practice FIFO – DO NOT add new food to old food
• Customers should use clean plates and silverware
• Maintain proper food temperatures
• Keep raw/ready-to-eat foods separate from cooked foods
• Protect foods with shields of sneeze guards
Delivery/Off-site Service/Catering
• Use equipment for transport and service designed to maintain appropriate temperatures
• Check internal temperatures regularly
• Clean and sanitize vehicles, carts and equipment
• Label food with appropriate instructions (reheating, storage, time/date to discard)
• Have a source of drinkable water and an adequate power supply
• Use single-use items whenever possible
Vending Machines
• Keep potentially hazardous foods at the right temps.
• Machines should have automatic shut off controls
• Check and replace foods regularly in accordance with expiration dates and 7-day rule
• Dispense foods in their original containers
Chapter 9
Active Managerial Control – a proactive vs. a reactive approach to addressing the CDC’s risks
which requires developing and continuously monitoring and verifying procedures responsible for
preventing these risks.
CDC risk factors:
• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at improper temperatures
• Contaminated equipment
• Poor personal hygiene
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HACCP = Hazard Analysis Critical Control Point. Developed by NASA, HACCP is a written plan,
specific to each facility’s menu that identifies significant biological, chemical or physical threats.
Procedural methods are then employed to reduce, prevent or eliminate these hazards. HACCP is
based on seven principles or steps. They are:
1.
2.
3.
4.
5.
6.
7.
Conduct a Hazard Analysis
Determine Critical Control Point(s)
Establish Critical Limits
Establish Monitoring Procedures
Identify Corrective Actions
Verify that the system works
Establish Procedures for Record Keeping and Documentation
HACCP plans are required if an establishment performs any of the following activities and the
state does not otherwise mandate HACCP:
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Smoke or cure food as a method of food preservation
Use food additives as a method of food preservation
Package food using a reduced-oxygen method
Offer live, molluscan shellfish from a display tank
Custom process animals for personal use
Package unpasteurized juice for sale to the consumer w/o a warning label
Sprout beans or seed
Chapter 10
Construction or Design of a Facility
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Arrange equipment to comply with sanitary standards (suggested via the flow of food)
Select materials that are easy to clean (i.e. nonabsorbent materials, smooth surfaces, etc)
Layout utilities to prevent contamination and facilitate cleanliness
Comply with ADA (Americans with Disabilities Act)
Consult local regulations and authorities
Flooring – should be nonporous (low porosity), non-absorbent and slip resistant,
easy to clean and durable
Coving – curved base molding eliminates sharp corners and facilitates cleaning
Hand washing Stations
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Should be separate from utility or food preparation sinks
Required in food-prep areas, service areas, dishwashing areas and restrooms
Hot and cold running water – at least 100º for hand washing
Soap and a means to dry hands – single-use towels or hot air dryers
Trashcans
Signage reminding employees to wash hands before returning to work
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Equipment – should be durable, safe, corrosion resistant, non-absorbent, sufficient in weight and
thickness, smooth and easy to clean and resistant to chipping, scratching and decomposition.
Non-food contact surfaces exposed to splash or spillage should be:
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Easily cleaned and made of smooth non-absorbent materials
Free of ledges, projections or crevices
Should be suitable for commercial purposes and be certified/labeled with the NSF or UL
marks
Dishwashing Machines
• Water pipes should be short to reduce heat loss
• Machine should be at least 6 inches off the floor
• The thermometer should be readable
• Machine’s conveyer speed, water pressure and chemical concentration should
be posted
Stationary Equipment - must be mounted at least 6 inches off the floor OR sealed to a masonry
base.
Tabletop stationary Equipment – must be mounted 4 inches off the tabletop or sealed to the
tabletop.
Water Supply – a potable (drinkable) water supply is required. Sources of potable water:
• Public water mains
• Private water sources (tested annually)
• Bottled water
• Closed portable water containers
• On-premise water storage tanks or water transport vehicles
Plumbing
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Cross connections (a physical link from a potable water supply to a non-potable
water supply) pose a contamination danger to potable water.
Backflow is the unwanted reverse flow of contaminants through a cross connection
Backflow can be prevented via an air gap or a backflow prevention device such as a
vacuum breaker
Have grease traps professionally cleaned regularly – otherwise can lead to a backup
of wastewater
Sewage – raw sewage is highly contaminated and a backup of sewage is cause for immediate
closure. Sewage clean up should be left to the professionals.
Lighting
Minimum Lighting Intensity –
50 foot candles – Food preparation areas AND
10 foot candles – Walk-ins, dry storage and dining rooms
EVERTHING ELSE IS 20 foot candles (buffets, restrooms, handwashing)
Cover bulbs that are not shatter resistant with cages or other covering to prevent physical
contamination (glass in food).
Garbage Disposal
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Avoid carrying garbage around or over food prep. areas
Garbage containers should be clean frequently and thoroughly – this includes dumpsters
Keep receptacles covered at all times
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15
Chapter 11
Clean vs. Sanitized - cleaning removes surface soils and sanitizing disinfects and
kills bacteria. Always clean, rinse and then sanitize food contact surfaces.
Types of Detergents –general detergents or alkaline cleaners, solvent
cleaners/degreasers, acid cleaners/delimers, abrasive cleaners
There are 2 ways to sanitize – Heat or Chemicals:
Heat – the higher the heat, the shorter the time required to kill microorganisms. At least 171º for
manual, immersion sanitizing
Chemicals – there are a variety of chemicals on the market to sanitize including bleach, iodine and
quaternary ammonium compounds (quats)
For chemical sanitizers to be effective 3 factors need to be considered:
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•
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Concentration – the mixture should be strong enough to kill microorganisms yet not too
strong as to become toxic. Check manufacturer’s directions.
Temperature – sanitizers work best between 55º and 120º. Higher temps cause
evaporation, lower temps fail to activate the sanitizer
Contact time- in order to kill microorganisms the item must be in contact with the solution for
a specific period of time – check manufacturer’s directions.
Dishwashing Machines
• For most dishwashing machines that use heat to sanitize, the temperature in the final
rinse should be at least 180º
• Remember to rinse, scrape or soak items before washing
• Check machines for cleanliness frequently. Clean and “de-scale” machines as needed
3 Compartment Sink
• First, clean and sanitize the sink and drain boards before use
• Steps:
1. Rinse, scrape, soak
2. Wash in 110º water (at least)
3. Rinse
4. Sanitize - hot water - 171º OR chemical sanitizers – proper concentration, temp and
time – see manufacturers’ directions
5. Air dry
Storage
• Store utensils with handles up and 6 inches off the floor
• Clean and sanitize drawers and shelves
• Clean and sanitize trays and carts use to carry clean tableware
• Store glasses upside down
• Cleaning tools and chemicals should be stored in a locked area away from
food and food-prep areas. If transferred to other containers they must be
labeled with: the common name of the chemical. NEVER dump mop water or
liquid waste into toilets or urinals
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Master Cleaning Schedule: includes what needs to be cleaned, how it needs to be cleaned, when
it needs to be cleaned and who should clean it. Update the schedule with any changes in menu,
procedures or equipment.
Material Safety Data Sheets (MSDS) – usually sent along with the shipment of the chemical, the
MSDS contains information that employees have a right to know such as:
•
Safe handling instructions, physical, fire, health and reactivity hazards, precautions,
protective equipment, first-aid information, manufacturer’s name and address and
hazardous ingredients.
Keep MSDS sheets on file in a single location where all employees have ready access in case
of an emergency.
Chapter 12
Integrated Pest Management (IPM)
An IPM program uses prevention measures to keep pests from entering an
establishment and control measures to eliminate pests that do find their way inside.
(SANITATION)
3 basic elements of an IPM:
• Deny pests access to the establishment
• Deny pests food, water and hiding or nesting place
• Work with a licensed pest control operator (PCO) to eliminate pests that do
enter
NOTE: pests can enter an establishment through openings in the building (openings around pipes,
floors, walls, doors and vents) OR they come in with deliveries.
Cockroaches
Signs – a strong oil odor, droppings that look like grains of pepper, capsule shaped egg
cases
Tend to breed in warm, dark, moist environments. If you see a cockroach in the daylight, you
may have a major infestation as only the weakest roaches come out at that time.
Rodents – rats and mice
Signs – signs of gnawing, droppings that are shiny and black, tracks, nesting materials,
holes
Mice will reside, often in multiple numbers, on a facility or site. Rats will reside in the
foundation or somewhere outside the facility and will come and go for food and nesting
materials.
Pesticides
Work with a licensed PCO to apply pesticides and cover all food and food contact surfaces before
applying. Wash rinse and sanitize food-contact surfaces after the area has been sprayed.
Pesticides should be stored in original containers, in a locked cabinet, away
from food and food-prep areas
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17
Chapter 13
Federal
• FDA – inspects interstate establishments and shares inspection responsibility with the
USDA. Makes recommendations to states regarding regulatory requirements via the Food
Code
• USDA – responsible for inspection and grading of meat, meat products, poultry, dairy, egg
and egg products, fruits and vegetables
State
• Regulations are set at the state level. Each state decides whether to adopt the Food code or
some modified form of it.
Local
• Regulations are enforced at this level
• City, county or state health inspectors conduct foodservice inspection in most states
Types of Inspections: Traditional (score based) and HACCP (hazard based).
3 Risk Designations – Priority. Priority foundation and Core Items
A Visit from the Health Inspector
• Ask for ID
• Cooperate
• Take notes and accompany the inspector
• Keep the relationship professional
• Provide records such as time and temperature logs, HACCP plans, MSDS sheets, etc
• Discuss violations and timeframes for correction
• Follow up – critical violations should be corrected within 48 hours
Closure – if the inspector determines a facility poses an immediate and substantial health hazard to
the public, he or she may ask for a voluntary closure or issue an immediate suspension of the permit
to operate. Hazards that call for immediate closure include:
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Significant lack of refrigeration
Backup of sewage
Fire or Flood
Serious pest infestation
Long interruption of electrical or water service
Clear evidence of a foodborne illness outbreak
©Restaurant Association of Maryland Education Foundation
www.ramef.org
5th Edition
revised July 2010
18
Chapter 14
Training Need – the difference between what an employee knows about their job and what they
need to know about their job. Assessing training needs should be the first action in developing a
training program.
Training should be ongoing, reinforced and modeled by managers. Food safety training
should be regularly performed in the operation. This training should include fundamental
food safety (hygiene, time-temp abuse, cross contamination), practices concerning allergic
guests and HACCP.
Programs should include:
• Identification of training objectives
• Training for both new and existing employees
• Assessment tools
• Variety of delivery methods –demonstrations, video, role-play, lecture, etc…
• Documentation of training
• Follow-up
©Restaurant Association of Maryland Education Foundation
www.ramef.org
5th Edition
revised July 2010
19
Changes to Maryland’s Food Code
(COMAR – 10.15.03)
12-17-2007
In December of 2007, Maryland’s Department of Health and Mental Hygiene (DHMH) amended the
state food code and adjusted many regulations. While most of the changes are effective February 1,
2008, the DHMH is allowing a grace period of 5 years for the enforcement of the new temperature
danger zone. A synopsis of the state changes is below. The complete code and any details
concerning the regulations can be found at http://www.dsd.state.md.us/comar/. Specific questions
regarding jurisdictional variances should be addressed with your county or local health department.
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Temperature Danger Zone - All jurisdictions will now adhere to a new temperature
danger zone of 41° F – 135°F. Eggs and shellfish may still be received and stored at 45° F.
Individual establishments unable to meet this requirement due to equipment limitations may
be allowed up to a 5 year waiver by the sanitarian.
Bare Hand Contact with Ready to Eat Food (RTE) – Establishments should prevent
contact of bare hands with RTE food by using: gloves, tongs, deli tissues, spatulas or other
utensils.
Utensil Storage – scoops, spoons and dippers should be stored:
o In continuously running potable water OR
o In hot water above 135° F OR
o In the product with the handle above the top of the food in an open container OR
o On a cleaned and sanitized surface OR
o In a protected location if not used with potentially hazardous food
Cold and Hot Holding of Food - Cold foods not held at 41°F or below and hot foods not
held at 135°F or above must be discarded after 2 hours or if the time spent in the
temperature danger zone is not verifiable.
Pooled Eggs – Establishments may pool eggs (i.e. more than one egg broken into a
common container) for other than immediate service provided the mixture is stored under
refrigeration, the process is noted in a HACCP plan and the eggs will be cooked to a
minimum internal temperature of 155°F.
Raw or undercooked foods - If food will not be cooked to required minimum temperatures,
the establishment must issue a consumer advisory denoting the food and the possible risk of
foodborne illness.
Cooling Food – Food must be cooled in 2 stages using only approved cooling methods.
o Stage 1: Food must be cooled from 135°F-70° within 2 hours.
o Stage 2: Food must be cooled from 70° F – 41° F or below within an additional 4
hours.
Reheated Foods – Foods for hot-holding must be reheated to 165°F within 2 hours. Foods
reheated for immediate service may be reheated to any temperature.
Inspections – Food service inspections for high priority facilities will now include an annual
comprehensive inspection of food, facilities and HACCP compliance. Additional monitoring
inspections will occur twice a year.
For a list of local health department contact information visit:
www.marylandrestaurants.org\laws\permitting
For food safety manager certification, employee training and
HACCP writing visit: www.ramef.org
©Restaurant Association of Maryland Education Foundation
www.ramef.org
5th Edition
revised July 2010
20
Notes
©Restaurant Association of Maryland Education Foundation
www.ramef.org