Food Handler Class

Hands and Arms cleaning procedures -- When

1. Immediately before engaging in food preparation, working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use containers and utensils 2. After touching bare human body parts 3. After using toilet 4. After caring for or handling service animals or aquatic animals 5. After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking 6. After handling soiled equipment or utensils 7. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks 8. When switching between working with raw food and working with RTE food 9. Before donning gloves for working with food 10. After engaging in other activities that contaminate the hands.

Three-Compartment Sinks -- How to clean and sanitize

1. In first sink, wash with warm water and detergent at a minimum 110 degree F 2. In second sink, rinse with clean water. 3. In the third sink, sanitize

Fingernail Maintenance

1. Keep fingernails trimmed, filed and maintained so the edges and surfaces are cleanable and not rough 2. Unless wearing intact gloves in a good repair, a food handler may not wear fingernail polish or artificial fingernails when working with exposed food.

Food may not be stored in the following locations:

1. Locker rooms 2. Toilet rooms 3. Dressing rooms 4. Garbage rooms 5. Mechanical rooms 6. Underneath sewer lines not shielded to intercept potential drips 7. Underneath leaking water lines 8. Under open stairwells 9. Under any other source of Contamination

Preventing food and Ingredient Contamination

1. Make sure that at all times, whether food is being stored, prepared, displayed, served, or transported it is protected from potential contamination 2. Nonessential personnel must follow all rules to prevent contamination when entering food preparation, storage, and ware-washing areas 3.Poisonous or toxic materials must be stored so they cannot contaminate food, equipment, utensils, linens, and single-service/single-use articles by separating them by spacing or partitioning and by locating them in an area that is not above food and related items

Removal of Exclusions and Restrictions

1. Obtain approval from the regulatory authority 2. Written medical documentation from a licensed physician 3. Employee is free of sore throat with fever

Frequency of cleaning -- Cooking and Baking Equipment must be cleaned

1. At least every 24 hours on food-contact surfaces. This does not apply to hot oil cooking and filtering equipment 2. The cavities and door seals of microwaves must be cleaned at least every 24 hours, by manufacturer's recommended cleaning method. 3. For nonfood-contact surfaces, these must be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food Thermometer Calibration -- Boiling Water

1. Boil a clean container of distilled water. 2. Place the thermometer probe into the water, ensuring that the probe does not touch the container 3. Adjust the thermometer to 212 degree Fahrenheit, if it does not read between 210 and 214 degrees. Non-Adjustable thermometers should not be used until they have been professionally serviced.

Methods of cleaning -- Dry cleaning

1. Brushing, scraping and vacuuming 2. Only used on surfaces that have dry food residue 3. Not to be used on surfaces that are potentially hazardous 4 Cleaning equipment used for dry cleaning cannot be used for any other purposes

Hands and Arms cleaning procedures -- How

1. Clean hands and exposed portions of their arms even prosthetic devices for 20 seconds using a cleaning compound 2. Use the following cleaning procedure: Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers and underneath fingernails, hands and arms or prosthetic devices for at least 10 to 15 seconds Thorough rinsing under clean running warm water Thorough drying of cleaned hands and arms

Linen Utilization

1. Clean linens must be free of food and soil. 2. Other than those used as fabric implements, must not come into contact with food unless used to line a container for service of food 3. Linens used to line food containers must be replaced and laundered each time the containers are refilled for consumer use. 4. Other than those that come into contact with food, linens must be laundered when wet, sticky or soiled.

Cleaning and Sanitization

1. Cleaning is a process that removes food or other types of soil from surfaces like utensils, plates and countertops 2. Sanitization on the other hand is utilized in order to reduce the number of microorganisms on that clean surface to levels that are safe 3. Equipment means an article that is used in the operation of a food establishment 4. Ware-washing means the cleaning and sanitizing of utensils and food-contact surfaces of equipment.

Employee use of Utensils

1. Employees should discard utensils used for tasting food after first time use 2. Utensils used for tasting that are not discarded are required to be washed, rinsed, sanitized between tasting and before any other use

Methods of cleaning -- Precleaning

1. Food debris on utensils and equipment must be scraped over a waste disposal unit or garbage area or removed in a ware-washing machine with a prewash cycle 2. If necessary, these materials must be pre-flushed, presoaked or scrubbed with abrasives

Requirements for Transportation of food that is not prepackaged or is a time and temperature control for potentially hazardous food (PHF) include:

1. Food holding area must be constructed of smooth, washable material that can withstand frequent cleaning 2. No liquids or wastes can drain on to street, sidewalk, premises from the food holding area 3. Must be able to store PHF at required holding temperatures

Potentially Hazardous Food include the following

1. Food of animal origin that is raw or heat-treated 2. Food of plant origin that is heat treated or consists of raw seed sprouts, cut melons, cut tomatoes, or a mixture of cut tomatoes not modified to be unable to support pathogenic microorganism growth or toxin formation 3.Garlic-in-oil mixtures not acidified or otherwise modified at a food processing plant in a way that the mixture does not support microorganism growth or toxin formation

Protection from Contamination

1. Food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage 2. Shall have been obtained from approved sources 3.Shall be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage or other environmental sources of contamination 4. Shall otherwise be fully fit for human consumption 5. Shall conform to the applicable provisions of the Sherman Food Drug and Cosmetic Law

Non-Potentially Hazardous Food include the following

1. Food whose aw value is 0.85 or less 2. A food when measured at 75 degrees F whose pH level is 4.6 or below 3. Air-cooled hard-boiled eggs with the shell still intact, also a shell egg that is not hard-boiled but all Salmonellae has been destroyed. 4. Food that can achieve and maintain sterility under conditions of non-refrigerated storage and distribution and kept in a hermetically sealed, unopened container 5. Food that demonstrates by a product assessment and laboratory test that time and temperature control for safety is not necessary 6. Food that may contain a preservative or other barrier to prevent the growth of microorganisms. 7. Food that does not support the growth of microorganisms 8. Food that because of pH water activity or interaction of both is considered to be non-PHF

Requirements for receipt of food include inspection and confirmation that all food is

1. From an approved food source 2. Inspected upon receipt and prior to use, storage or resale 3. Received in wholesome condition 4. Received packaged in good condition 5. Received in containers/pallets free of infestation by vermin or otherwise contaminated 6. Transported and held at proper temperature requirements and free of temperature abuse, specifically as it applies to PHF

Hands and Arms cleaning procedures -- Where

1. Handwashing must be done in a handwashing lavatory or approved automatic handwashing facility 2. Handwashing is not to done in a sink used for food preparation or used for the disposal of mop water and similar liquid waste.

PHF - Reheating for hot holding

1. PHF that is cooked, cooled and reheated for hot holding must be reheated until all parts of the food reach 165 degrees 2. PHF reheated in a microwave oven for hot holding must be done in a way that all parts of the food reach at least 165 degrees F and the food is rotated of stirred, covered and allowed to stand for at least 2 minutes after reheating 3. Ready to eat food from a commercially processes and sealed container or from an intact package from a food processing plant must be heated at 135 degrees for hot holding 4. Reheating for hot holding must be done rapidly 5. When the food is between 41 & 165 degrees F. it must be maintained for a maximum for 2 hours

Ice and proper food storage

1. Prepackaged food must not be stored in direct contact with ice or water if either can enter the package 2. Exposed food must not be stored in direct contact with undrained ice unless it is 1. Whole raw fruits or vegetables 2. Cut raw vegetables 3. Tofu Raw chicken and fish received immersed in ice during shipping containers can remain that way until preparation, display, service and sale.

Shigellosis Frequency

500,000 cases each year There is no particular season when cases of Shigellosis tend to rise Consumers those in high risk categories vulnerable year around

Additives

Additives are considered to be any substance, natural or synthetic that is added to food, either intentionally or unintentionally Food must be protected from contamination caused by the addition of unsafe or unapproved 1. Food additives 2. Color additives 3. Levels of food additives 4. Levels of color additives Sulfiting agents applied to food by employees to: 1 Fresh vegetables and fruits intended for raw consumption 2. Foods that are considered to be good sources of Vitamin B

Methods of Sanitization - Hot Water

After being cleaned, equipment that involves food-contact surfaces and utensils needs to be Sanitized in 1. Hot water by manual immersion for at least 30 seconds 2. Hot water mechanical operations cycled through equipment and Utensil surface temperature should reach 160 degrees F.

Shigellosis

Also called dysentery infects intestinal lining causing diarrhea 4 species but only 2 most common in US Does not take much of the bacteria to cause illness

Nontyphoidal Salmonellosis

Also known as Salmonella infection, lives inside the intestines. Can be found in humans as wells as in birds and other animals The incubation period ranges from several hours to two days 42,000 cases reported each year in the US. however there could be millions which are not report because they are mild.

Other Common Foodborne illnesses

Amebiasis/Entamoeba histolytica, Botulism, Campylobacter, Listeria, "Mad Cow" Disease Staphylococcus, Trichinosis

Eating, Drinking and smoking

An employee can only eat, drink, or smoke in designated areas where the contamination of any of the following cannot result: 1.Exposed food 2. Clean equipment, utensils, and linens 3. Unwrapped single-service and single-use articles 4. other items needing protection Food handler can have a drink as long as it is a closed beverage container that is handled to prevent contamination of 1. The employee's hands 2. The container 3. Exposed food, clean equipment, utensils and linens; and unwrapped single-service and single-use articles

Food Handler

An employee specifically involved in preparation, storage or service of food in a food establishment

E. coli Sources

Animals such as goat, sheep and cows.

Drying Agents

Any drying agents used in conjunction with sanitization must be generally recognized as safe and contain only components listed in following 21 CFR 170.39;175-178;181;182;and 184 or 186 When chemicals are used for sanitization, they must be approved for use as a drying agent under 21 CFR 181 or 21 CFR 170.39

Typhoid Fever Symptoms

Appears gradually 1 to 3 weeks and last 2 to 4 weeks. Symptoms include: Slowly-rising fever Headache Fatigue and weakness Achy muscles Abdominal pain Constipation Diarrhea Swelling of abdomen Rash If left untreated life threating complication may arise

Sanitization Exposure Times -- Chlorine solution

At least 10 Seconds

Sanitizaton Exposure Times -- Other Chemcials

At least 30 seconds

Sanitization Exposure Times -- Chlorine solution of 50mg/L with pH of 10 or less and a temp of at least 100 degree F. OR pH of 8 or less and temp of 75 degrees

At least 7 seconds

biological hazards

Bacteria, parasites & viruses

Physical hazards

Bandages, jewelry, stone, glass, Bone/metal fragments and packaging materials

Behaviors associated with illnesses and outbreaks Time & Temperature abuse

Be particular aware of Time & Temperature Control of Safety (TCS) foods like eggs and meat Monitor cooking temperatures Use devices to measure temperature that are properly scaled and calibrated Use proper methods to rapidly cool food that are not held hot or are not for consumption within 4 hours.

Food Thermometer Calibration -- Cold Water

Calibration in ice water 1. Add crushed ice and distilled water to a clean container so that it forms a watery slush. 2. Place the thermometer probe into the slush for at least a minute (make sure probe doesn't touch the container) 3. If the thermometer does not read between 30 and 34 degrees Fahrenheit, adjust to 32 degrees Fahrenheit, non-adjustable thermometers must be removed until they have been serviced professionally.

Potentially Hazardous Food (PHF)--Continued

California Sherman food, drug and cosmetic law further defines PHF as any food capable of supporting growth of in infectious or toxigenic micro-organisms when held at temperatures above 45 degrees F. It also prohibits any person to transport, hold, or display PHF at any temperature above 45 degrees

Discharges from eyes, nose and mouth

Employees experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth may not 1. Work with exposed food 2. Clean equipment, utensils, and linens 3. Unwrap single-service or single-use articles.

Procedures for Bare hand contact with ready-to-eat foods

Employees shall protect RTE food by: 1.Minizing bare hand and arm contact with exposed RTE food 2. Using utensils to assemble RTE food or to place it on tableware or in other containers unless preparing or assembling RTE food in an approved food preparation area 3. Using properly sanitized utensils to handle food served to customer and then wrapped or prepackaged at the direction of the consumer.

Methods of cleaning -- Wet Cleaning

Equipment or utensils on food-contact surfaces must be effectively washed in order to remove or completely loosen any soils by means of : 1. Mechanically or manually 2. Detergents containing wetting agents and emulsifiers, acid, alkaline or abrasive cleaners 3. How water 4. Brushes 5. Scouring pads 6. High-pressure sprays 7. Ultrasonic devices Washing process will be determined by the type of purpose the equipment or utensil serves and the type of soil that needs to be removed

Shigellosis Causes

Even if a person is not showing symptoms they can pass on the infection to others through food contact and improper hygiene

Sanitization Exposure Times

Exposure times will vary depending on the solution. An exposure time should be used in relationship with a combination of temperature, concentration and pH.

Linens

FDA defines linens as fabric items such as cloth hampers, cloth napkins, table cloths, wiping cloths and work garments including cloth gloves

Food Allergies Risk population

Food allergies can affect anyone 30% children have more than one allergy. There is no cure of allergies therefore strict avoidance of allergens is a crucial measure in prevention

Cleaning and Sanitizing Equipment -- Food contact surfaces

Food contact surfaces of cooking equipment adn pans shouuld be kept free from encrusted grease deposits and any other soil accumulation

Hair Restraints

Food handlers shall wear hair restraints such hats, hair nets beard restraints and clothing covering body hair This does not apply to register person or person handling packaged food or front staff.

Control Measures

Food handlers who handle RTE foods with bare hands must utilize 2 or more of the following measures: 1.Double handwashing 2. Use of nail brushes 3. Hand sanitizer after handwashing 4. Paid sick leave to encourage food handlers no to work 5. Other regulatory agency approved control measures 6. Written documentation is maintained as necessary Note: these measure are in addition to good hand washing

Food Preparation and Dispensing Utensils Storage

Food prep and dispensing utensils during pauses is use must be stored 1.In the food with handles above top of food and container 2. On a clean and sanitized portion of food prep table or cooking equipment 3. In running water at velocity that can flush particles off if used wiht moist food 4.In a clean protected locatoin if utensils are used with non-potentially hazardous food 5. In a container of water if water is at least 135 degrees F and the container cleaned at least every 24 hours

Ready-to-eat food

Food that is in a form that is edible without additional preparation to achieve food safety

Freezing raw animal foods

Freezing food destroys parasites so raw fish is able to be used for human consumption Before it can be in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish (excluding molluscan shellfish) must be: 1. Frozen and stored at a temperature of -4 degrees or below for 168 hours (7 days) in a freezer 2, Frozen at -31 degrees or below until solid and stored at -31 for at least 15 hours 3. Frozen at -31 degrees or below until solid and stored at -4 degrees for at least 24 hours NOTE: if the fish are tuna of the species Thunnus Maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Tuhmmus Thynnus (Bluefin tuna, Northern) the fish may be served or sold in a raw, raw-marinated or partially cooked ready-to-eat form without freezing

Hepatitis A Causes

From person to person transmission Bad hygiene Infected person handles food.

Temperature and Time control -- Frozen

Frozen food must be stored and maintained as frozen. Frozen PHF that are slacked to moderate the temperature must be held in the following: 1. Under refrigeration where temperatures are at 41 degrees or less, or 45 degrees or less 2. At any temperature where the food remains frozen

Viral Gastroenteritis causes

Highly contagious viruses infects through contaminated food and water and person-to-person contact. Proper handwashing is important

Hot Holding

Hot prepared food must be held at 135F like roasts

Ice

Ice used for consumption or cooling must be made from drinking water Ice cannot be used as food if it has been used for cooling exterior surfaces of: 1. Food such as melons or fish 2. Prepackaged foods such as canned beverages 3. Equipment cooling coils/tubes

Viral Gastroenteritis/Food Poisoning

Illness caused by Norovirus easily transmitted through contaminated food and water and by person-to-person contact . Extremely contagious and can wreak havoc when it infects a person within a small group, like daycare, or cruise ships

Major contributing factors to foodborne illnesses

Improper hot/cold holding temperatures Improper temperature of food Dirty and contaminated utensils and equipment Poor employee health and hygine Food from unsafe sources

Requirements for cleaning and Sanitization

In order to properly clean and sanitize equipment and utensils, the food code requires: 1. Food facilities provide manual methods to clean and sanitize Utensils 2. Equipment food-contact surfaces and multi-service utensils be washed to remove or completely loosen soils by manual or mechanical means using: 1. Detergents with wetting agents/emulsifiers 2. Acid, Alkaline, or abrasive cleaners 3. Hot water 4. Brushes or scouring pads 5. High pressure sprays or ultrasonic devices

PHF - Cooking Temperatures -- Continued

In relation to holding times, whole beef roasts, corned beef roasts, pork roasts and cured pork roasts (ham) must be cooked 1. In an oven that is preheated to the temperature that is specific to the roast's weight in the chart and is held at this temperature 2. As specified in the chart to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature

Hepatitis A Symptoms

In some cases people who are infected do not show symptoms, when they do occur they include Fever, Headache, Nausea, Abdominal pain, Diarrhea, Dark urine, Jaundice 28 days of incubation and symtoms can show from 15 to 50 days. Symptoms can last 2 weeks to 3 months.

E. coli Symptoms

Incubation period one to ten days Symptons begin about 3 or 4 days after exposure Abdominal pain, cramping, or tenderness Diarrhea ranging from mild(water) to severe (bloody) Sudden and severe cramping is usually the first sign, with diarrhea following. Vomiting can also occur Dehydration is a concern.

Pest Control

Insects, rodents, and other pests must be controlled to eliminate their presence by: 1. Routinely inspecting incoming shipments of food and supplies 2. Routinely inspecting the premises for evidence of pests 3. Using methods such as trapping devices or other means of pest control 4. Eliminating harborage conditions.

Hepatitis A

Is an inflammation of the liver

Potentially Hazardous Food (PHF) Hot and Cold holding

It is Important to understand the temperatures at which hot and cold PHF must be handled in order to keep them safe Except when being prepared, PHF should be maintained at 135 degrees F or above. The exception is that roasts cooked to a temperature and time specified or reheatetd may be at 130 degrees F Otherwise, cold PHF must be kept at 41 degrees F. or less or for raw shell eggs, 45 degrees F. PHF prepared and held in a food establishment for more that 24 hours must be clearly marked to indicate the date by which the food shall be consumed on the premises, sold or discarded when held at 41 degrees of less for a maximum of 7 days. the date may not exceed a manufacturer's use-by-date if it was determined based on food safety.

Hepatitis A Frequency

It is responsible for less than 1% of all foodborne-disease-related hospitalizations Only 2,500 cases of acute Hepatitis each year due to a vaccine introduced in 1995

Microwaving raw animal foods

Microwave Any raw animal food that is cooked in a microwave must: 1. Be rotated or stirred throughout or midway during cooking 2. Be covered to retain surface moisture 3. Be heated to a temperature of at least 165 degrees in parts of the food 4. Stand for 2 minutes after cooking to allow for temperature equilibrium

Food Allergies Symptoms

Mild to Severe. Mild symptoms can quickly become severe even life-threatening. Symptoms appear within minutes or up to two hours. Hives, Rash, Flushed skin, Swelling of lips, tongue, face, Tingling or itchy sensation in mount Vomiting, Diarrhea, Cramps, Coughing or Wheezing, Dizziness, Lightheadedness Swelling of the throat, Difficulty breathing, loss of Consciousness, Anaphylactic shock

Food Allergens

Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Wheat, Peanuts, & Soybeans

Washing Produce

Must be washed thoroughly in water to ensure soil and other contaminants are removed before 1. Being cut 2. Combined with other ingredients 3. Cooked 4. Server 5. Presented in Ready-to-Eat form Exception: Whole raw plant foods that are expected to be washed by the consumer before eating and produce washed with chemicals

Chemical Hazards

Natural plants and animal toxins, Unlabeled allergens, non-food grade lubricants, Cleaning compounds, food additives, insecticides, pesticides

Common and dangerous foodborne illnesses

Nontyphoidal Salmonellosis Typhoid Fever Shigellosis E. coli Hepatitis A Viral Gastroenteritis

Viral Gastroenteritis Frequency

Norovirus is the leading cause of foodborne and waterborne illness in the US Each year Norovirus infects 20 million with 70,000 hospitalizations Young and old at highest risk of death Most outbreaks between November and April

Food Allergies Frequency

Over 15 million in US suffer. 30,000 visits to ER, 2,000 hospitalizations and 150 deaths/year

Cleaning equipment food-contact surfaces that have been used with potentially hazardous food (PHF) guidelines

PHF equipment and contact surfaces must be cleaned every 4 hours throughout the day Does no apply to food-contact surfaces when: PHF has been stored in containers at proper handling temparature, and if emptied the containers have been properly cleaned. Serving containers for ready-to-eat (RTE) PHF is maintained at proper handling temperatures and cleaned at least every 24 hours Utensils used to prepare food in a climate controlled refrigerated room or area are cleaed to the frequency of the corresponding temperature, indicated in chart:

Temperature and Time control -- Cooling

PHF must be cooled using appropriate, effective method, such as placing the food in shallow pans, via rapid cooling equipment, or using ice or ice water baths. Cooling must occur 1. Within two hours, from 135 to 70 degrees 2. Within a total of six hours, from 135 to 41 degrees or less 3. Within four hours to 41 degrees or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

Policies and Procedures for Improved Safety

Person in charge is present during all hours of operations Person not required to the operation of the food facility do not enter the food prep, storage, and ware-washing areas All food employers are properly trained in food safety Each food facility must retain on file the food safety certificate at all times Maintains certification by passing a food safety certification examination every 5 years. Food handlers must obtain food handler cards through an ANSI accredited training provider every three years

Required Action: Regulatory Authority

Person in charge shall notify regulatory authority that an employee is diagnosed with foodborne illness The regulatory authority can require 1. immediate restriction or exclusion of infected employee 2. Closing of the food facility until situation has been assessed 3. Medical evaluation of employee, should employee refuse to be evaluated than they are to be excluded from that and any other food facility until no longer infectious.

Causes of Samonellosis

Person ingested the bacterium by eating food contaminated by animal feces. Person not washing hands after going to bathroom. Hand washing is very important.

Person in Charge

Person responsible of the operation at the food facility. Must be a certified food protection manager.

Shigellosis Symptoms

Possible no symptoms or can show in one day. Symptoms develop in one day or can take up to seven days Symptoms last 2 to 7 days Cramps Abdominal pain Diarrhea Vomiting Strenuous bowel movement Blood, pus, or mucus in stools

Potentially Hazardous Food (PHF)

Potentially hazardous food, or PHF, is a food that requires time and temperature control to limit pathogenic microorganism growth or toxin formation. These foods are also know as "time and temperature control for safety (TCS) food"

First-In First Out (FIFO)

Production rotation is another important component for quality and safety. FIFO means that the first batch of product prepared and placed in storage should be the first one sold. Date marking foods are required by the food code facilitates the use of a FIFO procedure. The FIFO concept limits the potential for pathogen growth, encourages product rotation, and documents compliance with time/ temperature requirements.

Food sources of Samonellosis

Raw meat, raw eggs, fruits and vegetables, spices

Shigellosis Food Sources

Raw produce Sandwiches and salads Shellfish Untreated water

Hepatitis Risk food sources

Raw produce, untreated water, Raw or under cooked shellfish

Viral Gastroenteritis food sources

Raw product, contaminated water, shellfish, improperly cooked foods

PHF - Cooking Temperatures

Ready-to-eat foods prepared from raw or incompletely cooked food of animal origin must be cooked to heat all parts of the food to a certain time and temperature as outlined below: Cooked to heat all parts of food to a temperature that complies with one of the following: 145 degrees F or above for 15 seconds for 1. Raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service 2. Fish, meat, pork, and all intact meat including game animals commercially raised for food. 155 degrees F for 17 seconds or the temperature specified in the table that corresponds to the holding time for ratites and injected meats, comminuted meat or contain comminuted meat and raw eggs that are not prepared as specified earlier 165 degrees F. above for less <1 second (instantaneous) for poultry, comminuted meat, stuffed fish, stuffed meat stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, poultry or ratites.

Typhoid Fever / Bacterium: Salmonella typhi

Relatively few reports of typhoid fever in US. This species only infects humans. Much more deadly and will multiply and spread in blood stream Only 5,700 cases reported in US more frequent in third world

PHF - Hot and Cold Holding -- Continued

Removal of PHF from specific holding temperatures for preparation purposes must not exceed 2 hours before returning it to the specified holding temperature. Plant foods that are cooked for hot holding must be done so at a minimum of 135 degrees F. Pasteurized eggs/products must be substituted for raw shell eggs in preparation of the uncooked following foods: Caesar Salad Hollandaise or Bearnaise sauces Mayonnaise Eggnog Ice Cream Egg Fortified beverages

Making sure Sanitizers are effective

Sanitizers that are used must always be EPA registerd. Test kits are required by FDA food code and agencies that inspect your facility. In the food industry, chlorine and quaternary ammonium sanitizers are often the most commonly used. Take note that all chemical sanitizers have their own pros and cons 1. Smell, staining, cost, effects, potential for skin irritation, etc. 2. Ask a chemical supplier to help you make the right choice for your establishment

Methods of Sanitization - Chemical manual or mechanical operations:

Sanitizing equipment and utensils by: 1. Immersion 2. Manual swabbing 3. Brushing 4. Pressure spraying

PHF - Cooking Temperatures -- Continued Table with appropriate temperatures for cooking whole beef or corned beef roasts.

See Table

Storage Prohibitions

Single-service and single-use items may not be stored in the following locations: 1. Locker rooms 2. Toilet rooms 3. Garbage rooms 4. Mechanical rooms 5. Under sewer lines not shielded from potential drips 6. Under leaking water lines 7. Under open stairwells 8. Under other sources of contamination Laundered linens and single-service and single-use articles packaged or in a facility such as a cabinet may be stored in a locker room

Glove use

Single-use gloves must be disposable and can only be used for one task, and decarded when damaged, soiled or after interruptions. Slash-resistant gloves can only be used in direct contact with food that will be subsequently cooked, such as frozen food, however if the gloves have a smooth, durable and nonabsorbent outer surface or if they'er covered with a single-use glove they can be used with RTE food. Cloth gloves can only be used in direct contact with food that will be subsequently cooked, such as frozen food Bandages, finger cots, and finger stalls that are used on the wrist, hand or finger of a food handler must be covered wit a single-use glove when working with exposed food.

Methods of cleaning -- Loading of Soiled items

Soiled items that are to be cleaned in a ware-washing machine must be loaded onto racks, trays, or baskets or onto conveyors so that: 1. The items are exposed to unobstructed spray from all cycles 2. The items are allowed to drain

E. coli

Some are harmless some make you sick Diverse how they can affect us, some lead to gastrointestinal symptoms others cause urinary tract infections and respiratory illnesses such as pneumonia. One of the most common food borne illnesses.

Viral Gastroenteritis Symptoms

Symptoms begin 1 to 2 days after someone eats contaminated food or drinks contaminated water. Symptoms can show up as quick as within 12 hours. Vomiting, Nausea, Stomach pain, Diarrhea, Fever, Headaches

Cold Holding

TCS foods are kept in the refrigerator, cold display or on ice to keep bacteria from growing. Cold foods must be held at 41F or below. Check the food temperature with calibrated metal stem thermometer if using ice to keep food cold in salad bar or display ice level should be up to the pan and replace ice when it melts.

Temperature control

Temperature can be used to control growth of harmful bacteria in foods The Danger zone is between 41F and 135F (5C-57C) where bacteria grows very quickly Avoid having foods in the Danger Zones When heating or cooling food the food must pass through the danger zone quickly

Food Thermometer Calibration -- When and Why

The National institute of Standards and Technology recommends that food thermometers are calibrated at least annually in order to ensure that the food being prepared is at a safe temperature. Thermometers that cannot be calibrated through cold or boiling methods can be calibrated by comparing readings with a another calibrated thermometer. Thermometers that are used to measure critical control points (CCPs), should be calibrated daily or weekly. Food handlers should check with a Certified Food Manager to ensure thermometers are calibrated accurately.

Contacting Ready-to-eat foods with bare hands

The main reason for not touching these foods with bare hands is to prevent viruses and bacteria which are present in your body from contaminating the food. Hand washing is important Food handlers not serving highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: Documentation is maintained acknowledgement of food handler receiving training in 1. The risks of contacting the specific ready-to-eat foods with bare hands 2. Proper hand washing techniques.

Food disease outbreak

The occurrence of 2 or more cases of similar symptoms/illness from ingesting common food.

Cross Contamination

The passing of bacteria, microorganisms or other harmful substances indirectly from one patient to another through improper or unsterile equipment, procedures or products

Cleaning and Sanitizing Equipment -- Non-Food contact surfaces

These should be kept free from any dust, dirt, food residue and other debris

Additional Requirements for handling ready-to-eat food

Training: Food handlers must sign that they have received training on handwashing and additional control measures to contact ready-to-eat foods. Documentation: Written documentation must be maintained at the food establishment that correctie action is taken when any of the foodborne illness, good hygienic practices or bare-hand contact of RTE foods rules are not followed Highly susceptible population Employees serving a higly susceptible population may NOT contact RTE food with their bare hands.

Typhoid Fever Risk population

Travelers. Third world country have poor hygiene and water is contaminated Children are more susceptible but the symptoms are mild.

Food Thermometer Calibration

Two main ways to Calibrate: 1. Calibration in ice water 2. Calibration in boiling water Distilled water should always be used when calibrating, tap water has solutes that can affect freezing and melting points The altitude at which calibration is performed is important See attached table of differences between boiling points and altitude. When thermometers are being used primarily for higher temperatures (cooked food) they should be calibrated in boiling water. Those used for lower temperatures should be calibrated in ice water.

Food Hazards

biological, chemical, & physical properties that can cause food to be unsafe for human consumption.

Types of Ready-to-eat food

1. Raw animal food that is cooked as specifed, or frozen as specified 2. Raw fruits and vegetables properly washed 3. All Potentially hazardous food (PHF) that is cooked to the temperature and time required 4. Plant food for which further washing, cooking or other processing is not required for food safety, and from which rinds, peels, husks, or shells, if naturally present are removed. 5. Substances derived from plants such as spices, seasonings and sugar 6. A bakery item such as bread, cakes, pies, filligs, or icing for which further cooking is not required for foo safety. 7. Dry, fermentted sausages, such as dry salami or pepperoni, salt-cured meat and poultry products, such as prosciutto ham, country cured ham, adn Parma ham;and dried meat and poultry products, such as jerky or beef sticks California health and safety code section 113881, states that ready-to-eat food, "may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes"

Approved methods for washing

1. Running water 2. Soaking 3. Utilizing brushes

Required Action: Exclusion from work

1. Sudden onset of vomiting and/or diarrhea allowed to work after 24 hours after symptoms have ended 2. Diagnosed with an infectious agent under list of reportable illnesses will return to work varyin depending on illness from 3 to 30 days 3.If food employeee has Jaundice withing last seven days will return to work approval by regulatory authority.

Temperature and Time control -- Thawing

1. Under refrigeration that maintains the food's temperature at 41 degrees or less or 45 degrees 2 Completely submerged under running water Temperature: 70 degrees or below With enough water to agitate and float off loose particles in an overflow For a period of time that doesn't allow any thawed portions of ready-to-eat food to be at a temperature greater than 41 degrees or 45 degrees For a period of time that doesn't let thawed portions of a raw animal food that requires cooking as specified to be above 41 degrees or 45 degrees.

Frequency of cleaning -- Equipment Food-contact surfaces and utensils must be cleaned

1. Unless otherwise specified, before use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry 2. Between uses with raw fruits and vegetables and with time and temperature control of safety (TCS) food/potentially hazardous food 3. Before using or storing a food temperature measuring device 4 At any point where contamination may have occurred.

Wiping cloths

1. Used for cleaning food spills must not be used for any other purpose 2. Used for food spills must be dry and only used once or held in a container with an approved concentration of sanitizing solution to prevent contamination 3. Used with raw foods of animal origin must be kept in a sanitizing solution 4. if wet, must be laundered daily 5. if dry, as necessary to prevent contamination

Separation of raw food of animal origin is a primary method to prevent cross contamination of food this must be done by:

1. Using separate containers for each type 2. Arranging each type in equipment so there is no chance of cross contamination 3. Preparing each type at different times and/or in different areas 4. Storing food in pcakages, covered containers, or wrappings 5. Cleaning sealed food containers of visible soil before opening 6. Separating plant foods before washing from RTE food 7. Storing any damaged, spoiled food away from all food.

Separation of types of raw food of animal origin does not apply to the following:

1. Whole, uncut raw plant foods and nuts in the shell that require peeling/shelling 2 Primal cuts, quarters, or sides of raw meat or bacon hung on clean sanitized hooks/racks 3. Whole, uncut processed meats placed on clean racks 4 Shell-stock 5. Food cooled per subparagraph3-501.15(B)(2) of the FDA 2017 food code

Food should always be stored in the following manner:

1. in clean dry location 2. Where it cannot be exposed to splash, dust, or any other contaminant 3. At least 15 centimeters (6 inches) above the floor 4. Food that is stored in packages and working containers may be stored less than 6 inches from the floor as specified in section 4-204.122 of the FDA 2017 food code 5. Pressurized beverage containers can be stored on the floor, so long as it is clean and there is no moisture

Frequency of cleaning -- Ware-washing Equipment

1.Before use 2. Throughout the day as necessary to properly perform and prevent recontamination 3. At least every 24 hours during use.

Food Thermometer

1.Devices scaled only in Celsius or dually scaled is Celsius and Fahrenheit must be accurate to +-1 degrees Celsius in the intended range of use 2. Devices scaled only in Fahrenheit must be accurate to +-2 degrees Fahrenheit in the intended range of use

Storing food in Containers or Wrappings

Cerain types of food should not only be kept separate from other food when necessary, but also should be stored properly 1. Food should be stored in packages, covered containers, or wrappings 2. Hermetically sealed containers of food should be cleaned of any visible soil before they are opened. 3. Food containers should be protected when they are packaged together 4. Damaged,spoiled, or recalled food should be stored separately 5. Fruits and vegetables, before they have been washed, should be separated from other ready-to-eat food. 6. Containers should be identified with name of the food 7. Any food that is removed from its original packaging (herbs, spices, sugar etc.) and placed into other containers must be identified with the common name of food Exception: Food that can be eaisly recognized and not mistaken for something else (pasta) does not have to be labeled.

Cleaning and Sanitizing Equipment -- Cleaned in Place

Certain items, such as a frozen dessert machine, must be "cleaned in place" due to their complexity and/or difficulty of disassembly. Cleaning and sanitizing solutions must circulate throughout the system and clean all interior food-contact surfaces, and the system must be capable of being properly drained.

Risk Population

Children under 5

Storing cleaning supplies and clean equipment

Cleaning supplies should be: 1. Stored in clean dry location 2. Not exposed to splash, dust, or any other contaminant 3. Stored at least 15 centimeters above the floor Clean equipment and utensils must be stored 1. In a self-draining position that allows for air drying 2. Covered or inverted 3. Single-service and single-use items must be kept in their original protective package, or stored in such a way that provides protection from contamination until they are used. 4. Items is closed packages may be stored less than 6 inches above the floor, so long as they are on dollies, pallets, racks, or skids

Effectiveness of Sanitizers

Concentration -- The concentration of the chemical solution when in the water will determine its effectiveness Temperature of the water Contact time --- The length of time that the sanitizer comes into contact with the surface or equipment will also determine its effectiveness

Typhoid Fever Food Sources

Contaminated drinking water Shellfish that have been harvested from contaminated waters Vegetables that were grown in soil that may have been exposed to contaminated sewage or water.

Salmonellosis (also called stomach flu) Symptoms:

Cramps, Nausea, Vomiting, Diarrhea, Bloody stool, Fever, Chills, Headache Most symptoms last 2 to 7 days diarrhea could last up to 10 days.

Three-Compartment Sinks

Designed for the specific process of washing, rinsing and sanitizing

Temperature and Time control -- Preparation

During preparation, food must be protected from all sources of contamination 1. Ensure food is cooked to the proper temperature to destroy harmful pathogens 2. Food must move through "The Danger Zone" as quickly as possible in order to prevent the growth of harmful bacteria and toxins. "The Danger Zone" is the range of temperatures between 41 degrees and 135 degrees where bacteria grow very quickly

E. coli Food Sources

Eating contaminated food is the most common way to be infected. Commonly affected food include ground beef, fresh product and unpasteurized milk

Required Action: Restriction

Employee having a sore throat and fever, return to work must be approved by health professional

Animal Handling Prohibition

Employee how personally have assistance animals may handle or care for this animals and food handlers may handle or care for fish in aquariums or molluscan shellfish or crustacea in display tanks if they then properly wash their hands.

California food safety code 113949

Employee will stay away from preparing and handling the food when he/she has gastrointestinal illness to avoid spreading the foodborne illness.

Food employee

Employee working with food equipment, utensils or food contact surfaces

Time as a Public Health control

Unless otherwise specified, if time only (rather than a combination of time and temperature control) is used as the public health control before cooking, or before ready-to-eat, potentially hazardous food is displayed or held for immediate consumption, then: 1. Food must be marked or identified in order to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 2.Foof must be cooked and served, (if it is ready-to-eat), or thrown away within 4 hours for the point in time when the food is removed from temperature control. 3. Food in unmarked packages or containers or those that are marked to exceed a 4-hour time limit must be throw away. 4. Written procedures must be kept in the food establishment and be made available to the regulatory authority when requested. Note: In a food establishment that serves a highly susceptible population, time only (rather than a combination of time and temperature control) may NOT be used as a public health control for raw eggs.

Testing Instructions

Using test strips match the color all test solutions should be between 65 and 75 degrees F The required concentration ranges, based on 2017 FDA Chlorine-based: 50 MG/L to 99 MG/L Iodine-based: 12.5 MG/l -25 MG/L Quaternary Ammonium-based: Less than 500 MG/L

Gastrointestinal reportable symptoms

Vomiting, Diarrhea, Jaundice, sore throat with fever & Lesions containing pus

Typhoid Fever Causes

Water gets contaminated and when food is washed with this water bacteria can get into the food supply. 75% of the infections in the US are caused by international travel.

Food Allergies cause

When a person ingests an allergen (a protein) to which they are sensitive The reaction is the allergen reacting with the customer's immune system.

Jewelry Prohibition and Outer clothing

While preparing food, food handlers may not wear jewelry including medical information jewelry on their arms and hands. Exception: A plain wedding band can we worn. Food handlers shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, single-service and single-use articles.

Microorganisms/Microbes

Yeast, bacteria, virus, & singled celled animal seen through a microscope

Hepatitis Risk Population

Young Children Travelers to third world countries It can be prevented through vaccination

Shigellosis Risk Population

Young Children -- Toddlers 2 to 4 years of age Travelers through contaminated water and food Some strains are resistant to antibiotics

Highly Susceptible Population

Young Children, The Elderly, Pregnant Women, Weakened Immune Systems & population obtaining food at hospital, custodial services, nursing homes & senior centers

E. coli Risk Population

Young and elderly are at a higher risk than others. Susceptible to the illness buy they are at higher risk of some of the more serious complications. Vast majority of infections in the US occur from June through September

Viral Gastroenteritis risk population

Young and older adults Of the 570 to 800 deaths each year most are either young children or older adults.