SERVSAFE, FOODS II- Enterprise
Foodborne illness
A disease transmitted to people by food
Foodborne-illness outbreak
When two or more people have the same symptoms after
consuming the same food
Contamination
The presence of harmful substances in food.
Time-temperature abuse
When food has stayed too long at temperatures that are
good for the growth of pathogens
Cross-contamination
Pathogens can be transferred from one surface to another
TCS food
Food requiring time and temperature control for safety
Ready-to-eat food
Food that can be eaten without any further prep
High-risk populations
Some groups of people that have a higher risk of getting a
foodborne illness than others.
Immune system `
The body's defense system against illness.
Challenges to food safety
 time and money
 language and culture
 unapproved suppliers
 literacy and education
 pathogens
 staff overturned
 high risk customers
When is it considered an outbreak?
 when two or more people have the foodborne illness
 investigation conducted by state and local authorities
Cost of foodborne illness
 loss of customers and sales
 loss of reputation
 negative media exposure
 staff retraining
 lowered staff moral
 lawsuits and legal fees
 staff missing work
High risks of foodborne illness
 elderly, infants, and people with other illnesses
Potential Hazards
 Biological, physical, and chemical
Example of biological
 pathogens
Example of chemical
 sanitizers, polishes, machine lubricants
Example of physical
 foreign objects: hair, bandages, metal staples
How food becomes unsafe
 purchasing food from unsafe sources
 failing to cook food adequately
 holding food in incorrect temps
 using contaminated equipment
 practicing poor hygiene
Three main factors for unsafe food
 time and temp. abuse
 cross-contamination
 poor personal hygiene
Types of Pathogens
 viruses
 bacteria
 parasites
 fungi
What do Pathogens need to grow? (FAT TOM)
 food
 acidity
 temperature
 time
 oxygen
moisture
I.
Food
 to grow pathogens need an energy source
 TCS foods support the growth of bacteria better than
other types of food
II.
Acidity
 pathogens grow best in food that contains little or no
acid
0= high acidic
14= highly alkaline
III. Temperature
 pathogens grow well in food held between 41- 135 F
known as danger zone
bacteria grow rapidly in 70-125
IV.
Time
 when food is in Danger Zone they will grow to a high
level in the matter of 4 hours
V.
Oxygen
 pathogens need oxygen to grow
VI.
Moisture
 grow with high levels of moisture
scale 0.0-1.0
1.0= water
TCS foods
 dairy products
eggs
meat
fish
bake potatoes
Ready to eat foods
 bakery items
deli meats
washed veggies or fruits
Characteristics of bacteria
 live in and on our bodies
cannot be seen, smelled or tasted
 grow rapidly
 controlling time and temp can prevent them from
causing illness
 contaminants come from
 animals we use for food,
air, contaminated water, and dirt
 people: deliberately, accidentally
Common symptoms:
 diarrhea
fever
nausea
cramps
vomiting
jaundice
On set times:
 depends on foodborne illness
ranges from 30mins to 6 days
Seafood toxins
 produced by pathogens found on certain fish
 in certain fish that eat smaller fish that have
consumed the toxin
When to wash your hands
 before work
 after touching hair, face or body
after sneezing or coughing
 clearing tables
 handling money
Times to change gloves
 when they are torn
 changing task
 every 4 hours
What do managers have to do to create safe policies?
 train food handlers
 model correct behavior at all times
Restricting (when sick)
 still come to work but can’t be around food
Excluding
 they can’t come to work (depends on population)
Flow of food
 purchasing cooking serving
receiving holding
 storing cooling
preparation reheating
Preventing cross contamination
 separate equipment
 clean and sanitize
prepare food at different times
buy prepared food
Time and temp control
 41-135 when held in wrong temperature, lukewarm.
 avoid time temp abuse monitor time and temp
 make sure your thermometer is calibrated
 minimize the time food spends in the temperature
danger zone
Monitoring time and temp
 thermocouples and thermistors
 infrared thermometer
 time temp indicator strip
General hand washing guidelines
 wash, rise, sanitize and air dry
How long do you submerge the thermometer into ice
water to calibrate?
 30 seconds
Freezing point
 32 degrees F
Boiling point
 212 degrees F
FIFO
 first in first out
 cook or use the food that was bought first
 use new food last to limit waste
Purchasing and receiving
 purchase food from approved supplier
 been inspected
 meets all applicable local, state and federal laws
Key drop deliveries
 supplier is given after hour delivery times
Recalls
 identify recalled food items
 remove items from inventory and place in a secure
location
 inform staff not to use the product
Milk can be delivered at what temperature?
 45 or lower
within four hours
Eggs can be delivered at what temp?
 45 or lower
For fish, shell fish
 documentation must be required
 tags with dates and times
 labeling food for on site
 common name
Labeling for retail sale
 quantity, common name, ingredients, list of artificial
colors and flavors
Date marking
 ready to eat TCS foods stored for 7 days in 41 or
lower
Food and color additives
 use additive approved by local regulatory authority
 never use more additives
 never use to alter appearance
 never add sulfites to produce that will be eaten raw
Do not use the following to misrepresent the
appearance
 food additives or color additives
 lights
 color overwrap
When food must be thrown out
 employee is sick (cold, flu, virus, hepatitis, etc.)
 contaminated by hands or body fluids
 cross-contamination, dripping
 when it exceeded time and temp requirements
 when in doubt, throw it out
 expired
Prepping produce
 it can be washed in water containing ozone
 when soaking or storing produce in standing
water or an ice water slurry do not mix
Prepping ice
 use ice scoops to transfer ice, no glass
 scoops stored outside of ice chest, upside down in a
container
Thawing
 refrigerate at 41 or lower
 running underwater at potable water 70
 thaw in microwave
 thaw during cooking
When serving eggs to a high risk population
 use pasteurized eggs
 use pasteurized shell eggs if pooling eggs
 can use pasteurized shell eggs if dish will NOT be
cooked (exp. Frosting)
Pooling eggs
 break out of the shell then put in a container
Poultry
 165F internal temperature
Stuffed meats, fish, poultry and pasta
 165F
Ground meat, injected meat, eggs help for service
 155F
Steaks and chops, roasts, fish, eggs serviced right away
 145F
Pasta, fruits and veggies
 135F
Cooling food properly
 ice bath
 ice paddle
 blast chiller
Reheating
 165 for 15 seconds within 2 hours
 cold food below 41F
 hot food at 135F
Sneeze guard (buffets)
 14 inches above food
Workflow
 prep tables near refrigerator and freezer, cooled
drawers
What is the temp of the water at the hand washing
stations?
 100F
Food contact surfaces qualities
 Pitting
 Chopping
 Decomposition
 Scratching
 Scoring
 Distortion
 crazing
Machine equipment should be how much off the floor?
 6 inches
Station areas should be how far off the ground?
 6 inches
Table top equipment should be how far off the table?
 4 inches
HACCP 7 principles
 conduct hazard analysis
 determine critical control points
 establish critical limits
 establish monitoring procedures
 identify corrective actions
 verify systems that work
 establish procedures for record keeping and
documentation
HACCP approach
 based identifying on biological, chemical or physical
hazards
has to be specific to menu
When is HACCP plan required?
 smoking food
 cureing food
 sprouting beans or seeds
 offering live, shellfish from display tank
Salmonella typhi
 carriers can spread infection without showing any
signs
 treatment: antibiotic treatment or vaccine for
typhoid fever
Norovirus
 incubation period between 24-48 hours
 symptoms: nausea, vomiting, diarrhea and stomach
cramping
 prevention: good hand washing procedures
Shigella spp.
 transmission is through fecal oral route
drinking and swimming in contaminated water
can come from flies
E. coli
 associated with the consumption of undercooked
beef, raw milk, unpasteurized apple juice,
contaminated water, red leaf lettuce and alfalfa
sprouts
Hepatitis A
 flu like symptoms, jaundice
 through the fecal oral route