Food Safety
“What You
Need to Know”
What is a Health
Inspector?

Environmental Health Inspector

Sanitarian

Epidemiologist

All intertwine
What we Do

Conduct Health Inspections

Write reports (example in white)

Conduct Food borne Illness Investigations

Teach Food Safety Classes

Public Health Education

Plan Reviews
Indiana Food Code
(Green Example)

Where does it come from?

Food & Drug Administration


Model Code
The “trickle” effect

State of Indiana Adoption of Code

The Counties then adopt the Code

http://www.in.gov/isdh/regsvcs/foodprot/pdf/410_iac_724.pdf
Demonstration of Knowledge
Requirement


Section 119 of the Indiana Food Code
(410 IAC 7-24-119)
State regulation requires that a food
service manager must be responsible to
prevent the transmission of a foodborne
illness
What's the Difference?

Food Allergy

Food Intolerance

Food borne Illness
Different Ways people
get sick from food?
 Physical
 Chemical
 Biological
What does bacteria
need to grow?
FAT-TOM
Potentially Hazardous Food
(PHF)
Moist
Protein rich
Low acid
Supports the rapid growth of bacteria
Time and Temperature
No. of
Cells
No. of
Generations
Elapsed No. of
Time
Cells
1
2
4
8
16
32
64
128
256
512
1,024
2,048
0
1
2
3
4
5
6
7
8
9
10
11
0:00
0:20
0:40
1:00
1:20
1:40
2:00
2:20
2:40
3:00
3:20
3:40
4,096
12
4:00
No. of
Generations
Elapsed
Time
8,192
16,384
32,768
65,536
131,072
13
14
15
16
17
4:20
4:40
5:00
5:20
5:40
262,144
18
6:00
524,288
1,048,579
19
20
6:20
6:40
The Big Five
Salmonella
 E. Coli
 Shigella
 Hepatitis A
 Norovirus

If you have been diagnosed with any of
these, then you must be excluded from
the establishment.
The health of food handlers can affect the safety of food served
Foodhandlers experiencing certain symptoms or illnesses pose a high risk of transmitting
foodborne illness through the food to the persons consuming the food.
As a foodservice manager you are required to:
 Report - train your food handlers to report to you certain symptoms or diagnosed
illnesses
 Restrict - act to restrict them from food handling or exclude them from the facility
 Release - release them from restrictions or exclusion when the symptom or illness is
over
Report - Train your food handlers to
Restrict - Act to restrict or exclude
Release – release the restriction or
report to you:
them from food handling.
exclusion from food handling.
When they experience the following
symptoms
Diarrhea
Fever
Vomiting
Jaundice
Sore throat with fever
Discharges from eyes, nose or mouth
Restrict the food handler.
They may not work with exposed food,
clean equipment, utensils, linens, or
unwrapped single-service articles.
Remove the restriction when:
They are free of the symptom that
caused the restriction and no foodborne
illnesses has occurred.
They present a written medical release
stating that their condition is
noninfectious.
When they, or a family member, are
diagnosed with the following diseases
Typhoid Fever
Shigellosis
E. coli 0157:H7
Hepatitis A
Exclude the food handler.
They may not be present in the food
facility.
Report it to the health department.
Remove the exclusion when:
They present a written medical release
stating that their condition is no longer
infectious.
Working while sick





Hepatitis A
Salmonella typhi
Shigella spp.
Escherichia coli
0157:H7
Norovirus





Diarrhea,
Fever,
Vomiting,
Jaundice (yellow
color to skin),
Sore throat with
fever
Salmonella spp.


Associated with
poultry products
such as chicken and
eggs
Control by cooking to
1650 F. for 15
seconds and use
pasteurized eggs
Escherichia coli 0157:H7


Associated with raw
ground beef,
unpasteurized juice
Control by cooking to
1550F. for 15
seconds and use
pasteurized juice
Shigella spp.


Associated with raw
vegetables
Control by practicing
proper personal
hygiene and avoid
cross contamination
Hepatitis A



Virus
Associated with water and
shellfish
Control by practicing proper
personal hygiene and
obtaining shellfish from
approved sources
The Problem with
Foodborne Illness





Six million people a year get sick from food
Thousands of them die
It costs over $8 million a year in medical
expenses and lost business
Most restaurants that have an outbreak go
out of business
Jobs are lost
Recent Outbreaks
2006



Local Catering of a wedding
40 cases of flu like symptoms
Caused by:
Norovirus
 Samples collected-labs confirmed
 Interviews found Bride had been sick

Spinach Recall
Currently/2006

People Dying, Many ill
A Vat contaminated with E Coli was initially
targeted.

Recent Findings-soil contaminated



Washing the spinach was not a option, E
Coli was sucked up into the plants veins.
Investigation is ongoing
The Top Ten Problems

Poor Personal Hygiene Practices

Cross Contamination

Improper Cleaning

Food From Unsafe Sources

Food Mixing
Top Ten Continued…

Improper Hot Holding
Not Reheating Thoroughly

Inadequate Cooking



Over Prepping/Food Stored Too Long
Improper Cooling of Cooked Food
Personal Hygiene
How can food handlers
contaminate food?
Working while having
an infected wound
It is the Manager’s
responsibility to take
action in preventing the
transmission of foodborne
disease from an infected
employee.
Eating, Drinking, and
Smoking around Food
Washing Hands after
going to the Bathroom
80%
of
Women
50%
of
Men
Handwashing

The single most
important thing you can
do to prevent foodborne
illness.
Proper Handwashing



Use warm
water
Wet hands
Use plain soap
Proper Handwashing
cont…



Put the brush and your fingertips under
running water and scrub gently
Scrub for 20 seconds
Rinse your hands with plenty of water
Proper Handwashing
cont…


Dry with disposable
paper towels
Turn water off with
paper towel
When should you wash your
hands?






Handling raw foods
Change tasks in the
kitchen
Sneeze, cough
Touch hair, face, or
body
Smoke break
After using the
restroom





Eat or drink
Cleaning dishes,
floor, etc.
Handling trash
Handling animals or
plants
Change gloves
To wear gloves or not to wear
gloves



Avoid bare hand
contact with readyto-eat foods
Change gloves after
each task
Wash hands in
between glove
changes
Uniforms


Clean uniforms
Proper hair
restraints
Jewelry


Watches and bracelets should not be
worn
Wedding bands are allowed
Fingernails
Cleaning
&
Sanitation
What is the difference
between Clean and
Sanitary?

Clean means “free
of visible dirt”

Sanitary means
“free of germs”
Steps to
Effective Sanitation
Prewash or Presoak
Wash (with soapy
water)
Rinse (with clean water)
Sanitize



50 - 100 ppm Chlorine
200 ppm Quaternary
Ammonia
1800 F. Hot Water
Air Dry
Wash, Rinse, & Sanitize
When should you
sanitize food contact
surfaces and
utensils?
After each use
Anytime when
contamination may occur
When switching from
raw foods to ready to
eat foods
At least every four
hours when in continuous
use
Chemicals/sanitizers used
in the establishment
should also be labeled with
the common name
and
Stored properly
SEPARATION OF TOXICS
TOXICS REFER TO DETERGENTS, SANITIZERS,
PESTICIDES, OR ANY OTHER MATERIAL THAT MAY BE
HAZARDOUS TO YOUR HEALTH
Wiping Cloths
Food Source

Home-canned
products are not
approved
Shellfish

Purchase shellfish only from suppliers listed on the
FDA’s Interstate Certified Shellfish Shipper’s List.
Are they in sound
condition?
The spreading of germs
from one food to another
Improper Food Storage
Cross Contamination can
occur in other ways such as:

Touching raw foods with bare hands then
touching ready-to-eat foods without washing
hands.
Not properly cleaning & sanitizing
food contact surfaces such as
cutting boards between preparing
raw foods and ready-to eat foods
Juices and blood from raw meats
dripping onto ready-to-eat foods
during storage
Toxic chemicals stored around
food and clean utensils
How can we prevent
Cross Contamination

Avoid handling ready-to-eat foods with your
bare hands; use single use gloves, deli paper,
tongs, or other utensils

Clean and sanitize food contact surfaces
after each use

Store ready-to-eat foods on shelves above
raw animal foods or foods that require
further cooking.
Preventing Time &
Temperature
Abuse
Temperature




Freezing does not kill germs
Almost all can grow between 410F. and
1350F. (The Danger Zone)
Most reproduce between 800F. And
1100F.
Most are killed above 1400F.
Controlling time and
temperature of
potentially hazardous
foods can prevent food
borne disease by
preventing the growth of
bacteria.
How do we measure
temperatures?
Metal Stem Probe
Thermometer
Calibrating a
Thermometer
Cooking and Reheating
Foods to the Proper
Temperatures
Cooked vegetables
Eggs for immediate
service, fish, & pork
Hamburger, &
eggs for hot holding
Poultry, stuffed meats, &
reheating foods

1400F. for 15 seconds
1450F. for 15 seconds

1550F. for 15 seconds

1650F. for 15 seconds

Holding Foods
410F or below
1350F or above
Cooling Foods
Cooling
160
140
Temperature
120
100
80
60
40
20
0
0:00 0:30 1:00 1:30 2:00 2:30 3:00 3:30 4:00 4:30 5:00 5:30 6:00
Time
1400F. to 700F. within 2 hours
700F. to 410F. or less within 4 hours
Improper Cooling Methods
Placing foods in shallow
pans
Stirring the food while
in an ice water bath
Separating foods into
smaller or thinner portions
What’s wrong with this picture?
THE END