Provided Courtesy of Nutrition411.com
Food Safety
Review Date 8/13 G-1504
Areas of Discussion
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Foodborne illness
Food contamination
Personal hygiene
Preparing, cooking, and serving foods
Receiving and storing foods
Cleaning and sanitizing
Foodborne Illness
Microorganisms
• The major cause of a foodborne illness
• You cannot feel, see, or taste them
• Very quick to multiply in potentially hazardous
foods
• Most of the foods we eat contain one or more
type of microorganism
Potentially Hazardous
Foods
Foods capable of supporting the rapid and
progressive growth of harmful microorganisms:
• Milk and milk products
• Shelled eggs
• Sprouts
• Raw seeds
• Melons
• Soy-protein foods
• Corn
• Peas
• Rice
• Potatoes
• Fish
• Shellfish
• Meat—beef, pork, lamb
• Poultry
• Cooked rice, beans, other
heat-treated plant foods
Types of
Microorganisms
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Bacteria
Virus
Parasite
Fungus
Two groups of food contaminants:
– Pathogen (cannot see, smell, or taste)
– Spoilage (can see, smell, or taste)
How Do
Microorganisms Grow?
FAT TOM:
• Food (potentially hazardous foods)
• Acid (pH slightly acidic or neutral)
• Temperature (danger zone: 41˚F to 135˚F)
• Time (less than 4 hours)
• Oxygen (presence of)
• Moisture (water helps growth)
Foodborne Illness
• Caused by bacteria:
̶ Salmonellosis
̶ Shigellosis
̶ Vibrio gastroenteritis
̶ Hemorrhagic colitis
̶ Staphylococcal gastroenteritis
̶ Botulism
• Caused by virus:
̶ Hepatitis A
Restrictions From Work
If you or a worker is experiencing:
• Sore throat
• Runny nose
• Diarrhea
• Fever
• Vomiting
BEST PRACTICE IS TO GO HOME
Food
Contamination
Cross Contamination
• A food service worker handling the food
contact area of a plate or glass
• An employee preparing cooked food where
raw food was placed without properly
cleaning and sanitizing the area first
Types of Hazardous
Substances
• Physical:
– Hair, bandages, dirt, metal items, and fingernails
• Biological:
– Bacteria, viruses, parasites, and toxins
• Chemical:
– Cleaning products, toxic metal residue, and
pesticides
Ways Food Can
Become Contaminated
• Poor personal hygiene:
– Leading cause of foodborne illnesses
– Improper hand washing
– Dirty work clothes
• Temperature and time abuse:
– 41˚F to 135˚F is the danger zone
– No more than 4 hours in the danger zone
• Improper cleaning and sanitizing
Personal Hygiene
Basics of Good Hygiene
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Good personal grooming
Clean clothes
Proper use of aprons
Hair restraints
No jewelry
Trimmed and clean fingernails
Proper Hand Washing
• Rinse hands in warm water (about 105˚F)
• Apply hand soap
• Scrub hands and exposed arms for
20 seconds—do not forget between fingers and
under rings
• Rinse hands
• Use a single-serve towel or air dryer
• Apply hand sanitizer (optional)
Proper Hand Washing
(cont’d)
• Never wash your hands in a prep sink or
dish-washing sink
• Wash hands in a designated hand-washing
station
• Do not substitute hand sanitizer for proper hand
washing, but you can use hand sanitizer after
hand washing
When to Wash Hands
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After
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After
After
After
After
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After
using the bathroom
touching bare body parts
coughing, sneezing, or using tissues
eating, drinking, or smoking
handling soiled equipment or utensils
food preparation
clearing table or dishes
removing or disposing of trash
Proper Use of Gloves
• Gloves can contaminate as well
• Do not rely on gloves to feel you are safe
• Change gloves:
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After completing a task and beginning a new task
If they become dirty
After handing raw meat, poultry, or fish
Before handling ready-to-eat or cooked food
Proper Care of Cuts,
Burns, Sores, Infections
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Report to supervisor
Cover with a clean, dry bandage
May need reassigned to nonfood contact duties
Wash each time you put on a new bandage
Preparing, Cooking, and
Serving Foods
Four Methods
of Thawing Foods
• In refrigerator at 41˚F or lower, and on the
bottom shelf and in a container that will hold
thawing liquid
• Under potable (drinking) running water that is
70˚F or lower
• In the microwave, if cooking food immediately
• During the regular cooking process
Temperature
Danger Zone
• 41˚F to 135˚F*
• Must either cook or store below 41˚F
within 4 hours
*Some states require 140˚F. Check with your local health department.
Temperature
Danger Zone (cont’d)
• Cold foods: 41˚F or lower
• Hot foods*: 135˚F or higher
*Some states require 140˚F for hot holding. Check with your local
health department.
Proper Minimum Internal
Cooking Temperature
• Poultry: 165˚F for 15 seconds
• Ground meats: 155˚F for 15 seconds
• Pork and beef (steak or chops): 145˚F
for 15 seconds
• Fish: 145˚F for 15 seconds
• Reheat all food to an internal temperature of
165˚F
Serving Food Properly
• Hold plates by the bottom or at the edge:
– Never touch the food-contact surface
• Hold cups by bottom or handle:
– Never put fingers on the rim of the glass
– Never put fingers inside the glass
• Hold silverware by the handle:
– Never touch the food-contact surface
Serving Food Properly
(cont’d)
• Use long-handled utensils, such as tongs or
scoops, for one food only
• Never allow your hands to come in contact with
the food
• Scoop ice with proper utensil, not a cup
Cooling Foods
• Two-stage method of cooling:
– Stage 1: Cool food from 135˚F to 70˚F within
2 hours
– Stage 2: Cool food from 70˚F to 41˚F within
4 hours
• Methods to cool food:
– Ice bath
– Divide food in shallow pans, then refrigerate
– Blast chiller
Receiving and Storing
Foods
Accepting and
Rejecting Food Delivery
• Use the senses (smell, sight, and touch) when
inspecting a food delivery
• Reject food when you notice:
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Signs of pests
Ice crystals in box or package of food
Torn, broken, or damaged boxes, packages, or cans
Expiration/use-by date has passed
Dry foods are damp
Receiving Temperature
of Foods
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Meat: 41˚F or lower
Poultry: 41˚F or lower
Fish: 41˚F or lower
Eggs: Air temperature of 45˚F or lower
Dairy products: 41˚F or lower
Shellfish: 45˚F or lower and alive
Packaged food: 41˚F or lower
Produce: No temperature requirements
Proper Use of a
Thermometer
• Clean and sanitize stem of thermometer prior to
each use with alcohol
• Insert thermometer into the thickest part of the
food
• Do not allow thermometer to touch the base of
the pan
Proper Use of a
Thermometer (cont’d)
• Wait a minimum of 15 seconds after the needle
stops moving to take the temperature reading
• Wipe thermometer stem in between foods
Calibration of a BimetallicStemmed Thermometer
• Fill a container with ice and add drinkable water
• Place thermometer stem into ice water making
sure it is submerged
• Allow 30 seconds from the time the needle stops
moving
Calibration of a BimetallicStemmed Thermometer
(cont’d)
• Locate adjusting nut and hold securely
• Rotate until needle reads 32˚F (do not remove
thermometer from water while adjusting)
Storage of Food
• FIFO—first in, first out
• Store foods in original packaging, whenever
possible
• Clearly label all foods with date
Storage of Food (cont’d)
• Do not overload shelves or store food on floors
or against walls
• Store all foods a minimum of 6ˮ above the floor
on clean shelves or racks
• Store food only in protected areas, never in
restrooms or utility rooms
Cleaning and Sanitizing
Definitions
• Cleaning: Involves the removal of food,
residues, dirt, and grease
• Sanitizing: Reduces harmful microorganisms
to a level that is safe through the use of a
chemical-sanitizing solution
Use a Three-Step
Process
• Clean
• Rinse
• Sanitize
Cleaning
• Use cleaning agents that remove food, soil,
and stains
• Examples: Rinsing dishes, sweeping the floor,
and removing dust from overhead vents
• Clean entire kitchen on a regular basis
Sanitizing
• Use high heat or chemical sanitizers
• Must sanitize anything that comes in contact
with food
• Sanitize all dishes, pots and pans, utensils,
knives, and worktables after each use or
every 4 hours
• Clean and sanitize knives and utensils when
moving from one food item to another
Dish Machine
• Use manufacturer’s instruction for heat and/or
chemical sanitizing
• Have test strips available to assure proper
concentration of sanitizer, if using chemical
sanitizing
• Keep temperature logs of dishwasher
temperatures at each shift
Pot Sink
• Use chemical sanitizers according to
manufacturer’s instructions
• Keep test strips available to test for proper
concentration, if using chemical sanitizer
• Keep temperature logs available and record
during each shift
Sanitizing Work
Surfaces
• Use facility-approved sanitizing solution in spray
bottles
• Have test strips available to test sanitizer
concentration
• Use clean clothes when sanitizing
• Sanitize prep sinks after each use
Preventing Foodborne
Illness
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Purchase, store, and prepare food carefully
Have thermometers available and use them
Keep thermometers calibrated
Practice good personal hygiene
Clean and sanitize regularly
Reference
• National Restaurant Association Educational
Foundation. Serve Safe Essentials. 5th ed.
Chicago, IL: National Restaurant Association
Educational; 2008.