Food Safety
Why All The Fuss?
QFO
• You are about to become a QFO with
the knowledge you are about to
learn!!!!
• Qualified
• Food
• Operator
• Every restaurant needs to have at
least one QFO on premise at all times
during preparation and service of
food!
Safe Foodhandling
• Practice strict personal hygiene
• Monitor time and temperature
• Keep raw products and ready-to-eat foods
separate
• Avoid cross-contamination during handling
• Cook to required minimal internal
temperatures (chicken 165F
• Hold hot foods at 140ºF or above; cold
foods at 41ºF or below (New Federal is
41-135F)
• Cool cooked foods properly
• Reheat to internal temperature of 165ºF
(don’t use the hotline because it isn’t
powerful enough to heat the food quickly)
New Challenges Present New Opportunities
The food industry is one of America’s largest enterprises.
It employs about one-quarter of the nation’s workforce
and produces 20% of America’s Gross Domestic Product
(GDP).
Quick Service
Delicatessens
Schools
Convenience Stores
College/University
Prisons/Jails
Contract Services
Supermarkets
Employee Feeding
Caterers
Lodging
Elder Care
Nursing Homes
Stadium Concessions
Full Service
Transportation
Hospitals
Child Care
Military Bases
Bars
Why should I be concerned?
• Customer opinion surveys show that cleanliness
and food quality are the top two reasons people
use when choosing a place to eat and stop for
food.
• Consumers expect their food to taste good and
not make them sick.
• It is the responsibility of every food
establishment owner, manager, and employee to
prepare and serve safe and wholesome food and
preserve their clients’ confidence.
Foodborne Illness
How and Why
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How and Why:
People get sick because of food mishandling
Food is exposed to unsafe temperatures
Food is handled by infected food handlers who
practice poor personal hygiene.
Food is exposed to cross contamination
Safe Food
Illness prevention depends on cautious food
handling
• Follow the safe food handling rules:
1.Pay attention to time.
2.Wash your hands
3.Wash-Rinse-Sanitize
4.Use safe temperatures
5. Keep cold foods cold (and)
6. hot foods hot
The Problem: Foodborne Illness
• Foodborne Illness is a disease caused
by the consumption of contaminated
food.
• A Foodborne disease outbreak is
defined as an incident in which two or
more people experience a similar
illness after eating a common food.
• The health department comes in an
does a full blown CSI investigation.
Is caused by eating food that contains living
disease causing microorganisms.
Is caused by eating food that contains harmful
chemical or toxin produced by bacteria or
other source.
Sources of Contamination
Food Handlers
Water
Soil
Ingredients
Food
Contact
Surfaces
Animals,
Rodents,Insects
Air
Packaging
Materials
Safe Food Handling
It is your responsibility to handle food safely during
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Preparation
Cooking
Cooling
Reheating
Temperature Abuse
Temperature
abuse is a
major cause of
foodborne
illness
outbreaks
Calibrate
Thermometers
Microorganisms That Can Contam
Food and Cause Foodborne Illness
Bacteria
Viruses
Parasites
Fungi

Living, single-celled

Carried by food, water,
humans and insects
Needs
locomotion

Can reproduce rapidly

Some survive freezing

Some form spores

Some spoil food; others cause disease

Some cause illness by producing toxins
Growth Stages of Bacteria
Bacterial Growth especially in high protein food
such as meat, dairy and eggs
What Microorganisms Need to Grow
Barriers That Control the Growth
of Microorganisms
Make the food
more acidic
Raise or lower
the temperature
of the food
Lower the
water activity
Lessen the
time in the TDZ
Major Foodborne Illnesses
Caused by Bacteria

Salmonellosis

Botulism

Shigellosis

Campylobacteriosis

Listeriosis

E. coli O157:H7 EHEC

Staphyloccocal
food poisoning

Gastroenteritis

Clostridium perfringens
Enteritis
Milk and milk products must be kept refrigerated
unless they are ultra pasteurized (little cream cups
you see in some restaurants on the tables)
These have been pasteurized to kill the listeria
bacteria then pasteurized again at a higher
temperature to make them shelf stable
These foods are Sous Vide- reduced oxygen or
replace it with other gasses to allow for longer
shelf life
Major Foodborne Illnesses Caused
by Viruses

Hepatitis A

Norwalk Virus Gastroenteritis

Can’t reproduce outside a living cell

Usually contaminate food through poor
personal hygiene

May survive freezing and cooking

Contaminate food and water
Major Foodborne Illnesses
Caused by Parasites
Trichinosis (mostly found in pork
products)

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Toxoplasmosis
Cross-Contamination
• Cross-contamination is the process by
which one item, such as your finger or a
cutting board, becomes contaminated and
then contaminates food.
• Reducing cross-contamination
– Personal cleanliness
– Dish and equipment cleanliness
– Pest management
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Cross-Contamination
Methods for Preventing Cross-Contamination During
Preparation
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Prepare raw meat separately from cooked/ready-to-eat foods.
Assign specific equipment for each food
Use specific containers for each food
Clean and sanitize food-contact surfaces after each task
Use disposable or color-coded cleaning cloths
Consider using gloves for food preparation and service
Practice good personal hygiene
Key Preparation Practices
• Prepare food in small batches
• Store prepared foods quickly
• Chill ingredients prior to use (chill tuna can and
mayo before mixing them)
• Use properly cooked/cooled leftover meats
• Keep shell eggs at 41ºF (5ºC) or below until use
(don’t pool them together in one batch)
• Wash fruits/vegetables before cutting,
Cooking Foods
• Cooking food to required minimum internal
temperatures kills microorganisms.
• Cooking will not destroy spores or toxins
• Using a thermometer will determine that
food has been cooked properly
• Where do you put a thermometer to check
the food?
Chemical Contaminants
• Chemical hazards include
contamination with (1) residual
chemicals, food service
chemicals, and toxic metals
• You cannot use empty clean
chemical containers to store
food
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Personal Hygiene
– Do not work if you have any communicable diseases
or infections (although if a person who is HIV
positive can still work with food)
– Bathe or shower daily
– Wear clean uniforms
– Keep hair clean, and use hair restraints
– Wash your hands often even after coming back
from the bathroom because you have touched
things on the way back.
– Cover coughs and sneezes, then wash hands
– Keep fingernails clean and short. Don’t wear nail
polish
– Cover cuts and sores with clean bandages
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Hand washing
• The water in the hand washing
sink should be 110F
• Wash your hands for 30 seconds
minimum with hot soapy water
rubbing as you go…..Sing the
happy birthday song
• Hand sanitizer does not count for
washing your hands.
• You must wash then use sanitizer
Food Storage
• Four hour rule: if a food remains in the danger zone
for more than four hours cumulatively, it is
considered unsafe and must be thrown away.
• Receiving (rotate your food)
– FIFO..first in first out
• Dry storage (1 foot off the ground)
• Freezer storage
• Refrigerator storage
• Hot food holding
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Receiving
1.
Safe food handling begins the moment food is delivered.
What does a dented or bulging can indicate?
1.
Inspect all products thoroughly. Take the temperature of your
eggs and milk when they are delivered.
2. Reject deliveries that do not meet standards.
(what do you do if cheese has mold on it?)
1.
Label and date all foods. (Label Date Refrigerater!!!!)
2.
Store immediately.
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Food Handling and Preparation
• Be sure to wash all fruits and vegetables
before preparing them…remember we
cannot see bacteria so we assume it is
always present!
• Please wash all mushrooms as well as they
are grown in the soil. Many chefs don’t
wash them because they don’t want them
to suck up the moisture.
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Minimum Safe Internal
Temperatures
1.
Fish, seafood, veal, lamb, cured or raw pork,
raw shell eggs for immediate service: 145°F
2.
Ground beef: 155°F
3.
Poultry, wild game, stuffed fish, stuffed meat,
poultry, or pasta: 165°F
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Cleaning and Sanitizing
Equipment: Dishwashing by hand
in the three bay sink
• The process:
– Scrape and rinse
– Wash in hot soapy water
– Rinse
– Sanitize (75 F for 1 minute in 50-100 ppm
for one minute)
– Drain and air dry
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Mechanical Dishwashing
$5,000 piece of equipment
• The process:
• - Check to see if the soap is adequate
– Scrape and rinse
– Rack dishes
– Run for full cycle (the rinse water
sanitizes the dishes at 180F)
– Inspect for cleanliness and air dry
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Rodent and Insect Control
• Rats, mice, flies, and cockroaches can spread
disease to food and contact surfaces. The four
basic ways to prevent them are:
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Build them out
Eliminate harborage and breeding places
Eliminate their food supply
Exterminate
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The HACCP System
• Hazard Analysis Critical Control Points
• 3 main goals are
1. To protect people from FBI
2. Keep employees and customers returning to your
establishment
3. Prevent food safety errors
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The Steps of the HACCP System
• Assess hazards
• Identify critical control points
• Set up standards or limits for critical control
points
• Set up procedures for monitoring critical control
points
• Establish corrective actions
• Set up a record-keeping system
• Verify that the system is working
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The Flow of Food
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Receiving raw ingredients
Storing raw ingredients
Preparing ingredients
Cooking
Holding and serving
Cooling and storing leftovers
Reheating, holding, and storing leftovers
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• Ready to eat foods
• Eggs
• Dairy
• Fish
• Beef
• Chicken
• All raw meat on sheet pans
or in hotel pans to prevent
dripping
Critical Control Points
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CCP’s are the points in
the food handling process
you can prevent or lessen
risk of hazards
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• One last random thought……
• Why do you have to get a new plate at a buffet?
• Be sure to handle your food and yourself properly
to prevent harming anyone …that includes
yourself!!!!!!
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