Food Safety Certification

GOVERNMENT AGENCIES & YOUR RESPONSIBILITIES

-FDA, (Food & Drug Administration), Food Code. This is the foundation of all laws and is adopted by every Department of Health jurisdiction in the US. These laws govern what you can and cannot do in a restaurant operation, (QSR, Fast Food, Retail), pre-schools, schools, hospitals, nursing homes. -USDA, (Department of Agriculture), the CDC, (Center for Disease Control & Prevention and also the PHS, (Public Health Service).

The Big Six - Pathogenic Bacteria

1) Nontyphoidal Salmonella (NTS) 2)Salmonella Typhi (Typhoid) 3)Shigella spp. 4)Shiga toxin-producing E. coli (STEC) 5)Norovirus 6)Hepatitis A

Four reasons why food becomes unsafe:

1) Staff: Poor personal hygiene and cross contamination due to poor food safety skills. We are the worst offenders and the perfect ""vehicle of contamination"". 2)Cross-Contamination: Allowing pathogenic bacteria to be transferred from raw foods to cooked or ready to serve foods. For example: Incorrectly used wiping cloths. Using the same knife and cutting boards without firstly cleaning.Poor staff handling and poor cleaning techniques. 3)Time & Temperature Abuse: Not storing foods at the correct temperatures, leaving food in the preparation or service areas for too long, cooking at the wrong temperature, food not hot held, reheated, or cooled correctly. 4)Not cleaning correctly and not cleaning as often as is required to reduce the risk of cross-contamination. The rest of the course is looking at these key areas and will be suggesting best practices to reduce the risks to a safe level. As you can see, there are four main danger areas, and if we were to name the most important danger to overcome, we would have to say, staff. Correctly trained staff who understand the risks, and just how important their role is in the food safety chain is the key to a safe operation. As we have already said, your role is very much about ensuring staff are fully trained, and you monitor their activities on a regular basis.

Mouth, Nose & Throat - Staff Policy

40% of adults carry Staphylococcus Aureus in their nose and throat. As a result, staff must not be allowed to eat in the food preparation area. In addition, as part of the cooking process, quite often they will be testing the food. Usually, sauces, stocks, soups. They must use the two-spoon method, one for tasting and the other for taking the food from the pan or dish. The spoons must be clean and put into the sink or dishwasher after each tasting. Staff should also not handle cell phones when preparing food for customers whether in the Front of House or Back of House. Phones contain a lot of bacteria and viruses that can be transferred to customers.

Viruses

Norovirus: Hepatitis A As you can see, there are 4 pathogenic bacteria and 2 viruses that are responsible for the vast majority of foodborne illness. Both groups have similar, yet also different prevention measures so we are going to start with pathogenic bacteria.

Best Practice

As soon as you have finished this course, get all your staff together and run through the hand washing technique we have just described. Train them, observe them, detail the training and date in your Food Safety Management System. Remember due diligence defense.

Enforcement Powers:

A DOHI (or other appropriate enforcement officer) is allowed to: Enter a food premises without prior notice at any 'reasonable' time or date (during its hours of operation) Take photographs and seize any documentary evidence Seize food deemed a danger to public health Provide a report of all findings Take part in legal prosecutions if the breach is serious Assign letter grades based on the results on inspection (A, B, C or Grade Pending)

Metal Contamination

A foodborne illness from metal is extremely rare. However, you need to check kitchen utensils and pans for any chips or cracks. Also watch out for old copper pans. If in doubt, or you see chipped pans for example, remove them from the business. Throw them away.

Best Practice - Sneezing

A good training exercise is to demonstrate how to sneeze properly! If their hands are full, they should turn away from the food and use their upper arm or crook of the elbow to prevent the spray of germs. If they do cough or sneeze into their hands they must wash their hands immediately.

phase to remember

A great phrase to remember is to ""separate the acceptable from the unacceptable"".

Kidney Beans

A probably unknown, yet amazing fact is that more people in Italy die from the incorrect cooking of kidney beans than any other food poisoning issue! Kidney beans contain a toxin called haemagglutinin. Most food businesses tend to buy pre-cooked, canned kidney beans and this is typically the safest option. The toxin is destroyed by soaking correctly and then boiling the beans for at least 15 minutes. There has been an increase in the sale of raw kidney beans and if this is your preferred route, you must follow the manufacturer instructions completely. That said, from a food safety perspective, pre-cooked kidney beans are the safest option.

FAT TOM 2 - Acidity

Acidity is measured on a pH scale of pH 0 (very strong acid) to pH 14 (very strong alkali), with pH 7 being neutral. Pathogenic Bacteria prefer food of pH 6 to pH 8 and cannot grow below pH 4.5. Pathogenic Bacteria will not grow in a strong acid such as Vinegar.

Wounds - Staff Policy

All staff MUST report any cuts, weeping spots or boils, to you before starting work. As the manager, you must decide the level of risk to food safety and take one of the following options: Low or No Risk - Have them cover the affected area up with a waterproof bandage and continue to work. (no/low risk) Low or Medium Risk - Move them to a lower risk task and away from food preparation. Possibly storage, deliveries etc. High Risk - Stop them from working as they are a danger to food safety and insist on a doctor's visit.

Front of House Service

Alongside preparation and cooking, ""front of house"" is probably the most dangerous area and where it can go terribly wrong. The three main danger points are Self Service, Menu Information and Staff! Self Service Self-Service areas that allow the customer to serve themselves are an area for concern. Where customers serve themselves, separate serving utensils must be used for each food item to avoid cross-contact. Service spoons, forks, or tongs will carry allergens. It is essential that separate and clean serving utensils are always used for allergy sufferers. Menu Information The best option when creating your menus is to make them clear and easy to read for those with food allergies. Try to mention allergens in the menu description, for example: Strawberry Tart with Almonds. Add a statement on your menu. For example: ""Before you order your food and drinks, please speak to a member of staff if you have a food allergy or food intolerance"". Front of House Staff If a customer has a question or request about allergens within a particular dish, staff must listen carefully to what the customer is telling them and write down the information. They must read the information back to the customer to check they have accurate instructions for the chef. Always encourage staff to be honest and ask if they don't know. If for any example they cannot find the information required, again be honest and inform the customer. They will appreciate the honesty.

FINGERNAILS

And just when you thought we had finished talking about hands!! Be sure to keep fingernails short, clean and well-trimmed as they can easily harbor bacteria. Do not wear nail polish or false fingernails. It can be difficult to see dirt under fingernails and they can chip and fall into food, creating a physical hazard.

Controls for toxins

Approved suppliers Correct cooking temperatures

As a food operator, your main point of contact / Your key contact

As a food operator, your main point of contact will probably be your State and Local Health Authorities. They look at all the above legislation, and then either adopt the regulations or sometimes change to match local conditions. Your key contact will usually be a DOHI, (Department of Health Inspector).

HANDWASHING

As we mentioned at the start of this chapter, staff do not wash their hands often enough, and in a lot of cases, they have not been shown the correct procedure. Spend some time observing how often food handlers touch food during an average day: How often do they switch tasks between raw and ready to eat? How often do they handle utensils, equipment, doors and handles to storage such as refrigerators? How often do they deal with trash? How often do they visit the restroom? How often do they touch their face, rub their nose, touch their hair? How often do they handle their cell phone? You will be surprised at how many times their hands come into contact with areas that are cross-contamination danger points. And if you consider how quickly bacteria can multiply, hands can be the perfect ""vehicle of contamination"".

Enforcement

As we mentioned, food safety legislation is usually enforced by a Department of Health Inspector (DOHI). They usually work for the Local Authority where your premises are based. Some jurisdictions are supported by court tribunals to enforce fines and/or penalties.

TEMPERATURE DANGER ZONE

As you can see from FAT TOMS, pathogenic bacteria need certain conditions to survive or more importantly, to multiply to a dangerous level. We have mentioned both Time and Temperature as two of your key weapons. In simple terms reduce the time food is at room temperature and use heat, (temperature), to either control storage or as a cook, (kill) stage. In this section we want to talk about the Temperature Danger Zone as it is a very important temperature range that all staff must be aware of.

Key Point

As you can see, there are many areas and personal habits that are cross contamination points and staff need to understand the risks and why they need to ""break the chain."" A suggestion is to make copies of this list and place them in strategic locations in the kitchen. Also, run through the list with your staff and explain the dangers.

Food Preparation - Cook - Assembly of Dish

At this stage of the process, the risk of cross-contact is at its highest. One moment's lapse of concentration can have tragic consequences. A common and simple mistake when busy is to use the same stirring spoon, cross-contacting the dish in seconds! We strongly recommend a set of separate items such as spoons, ladles, tongs, knives, pans, and oven trays. These can be stored separately and used when a customer informs staff of an allergy. Make sure they are thoroughly cleaned afterwards and not used for other products when busy. Also, a strict hand washing policy must be observed before preparing allergen-free dishes. All staff must be aware of this policy including front-of-house staff.

Minimizing the Risks of Toxins

At this stage you may be thinking that you need to remove all fish and shellfish from your menu. Please don't!! As we have constantly mentioned throughout this course, the controls you need to put in place are simple and straightforward. There are two controls you need to have in place: Only buy from a well-known, reputable supplier who has a clear audit trail It is also vitally important that you have a strict time and temperature control policy in place for fish and shellfish. Never leave fish or shellfish in the Temperature Danger Zone longer than needed. You get these two controls right and you will reduce the risks significantly.

Hand Antiseptics

Hand Antiseptics, (which are sometimes called Hand Sanitizing Solutions), can be an added protection as they lower the amount of bacteria on your hands. However, staff must be made aware that they are not a replacement for proper hand washing. But if allowed, they are an additional good practice.

Time Temperate Control for Safety (TCS) Foods

Commonly known as TCS Foods, pathogenic bacteria absolutely love these types of food! Allow pathogenic bacteria the right amount of time, and at the right temperature, they will quickly multiply to a dangerous level. Most of these foods are high in moisture, (water), some will be served as ready to eat foods, such as milk, dairy products, sliced melon, cut leafy greens and tomatoes. Other TCS Foods are also high in moisture and protein, for example raw meat, poultry, shellfish and fish. While some may have a final cook, (kill), stage, if pathogenic bacteria have already built up to a dangerous level, it will still be a serious threat to food safety. Strict Time & Temperature Controls will again be vitally important.

Communication Methods

Communication is vital in helping to prevent an allergenic reaction. Everybody in the business needs to understand why these procedures are in place and appreciate just how dangerous an allergenic reaction can be. A good idea is to hold team briefings. They are an ideal time to train, discuss menu and supplier changes and establish how to communicate allergy information to your customers. Another important point is to always make sure new staff and temporary staff understand what is required, as this can be a weak link in your operation. Encourage everyone to ask if they don't know something. Establish a clear procedure on how front-of-house staff communicate with the kitchen staff when an allergy sufferer is eating in the business. Always remember: Communicate - Communicate - Communicate

Best Practice

Correctly store food at the right temperature Limit the amount of time in preparation or cooling Cook food to the correct temperature for the right amount of time Limit the amount of time between dish assembly and service to a customer Use hot hold equipment if food is being served over a long period, and remember to regularly temperature check

Shiga toxin-producing E. coli (STEC)

Description An aerobic, (needs oxygen), rod shaped pathogenic bacteria, (non-spore forming), that produce an enterotoxin, (toxin/poison) Most strains of E. coli are harmless, but some can cause food poisoning including severe diarrhea in young babies and children. Sometimes called ""traveler's diarrhea."" It only takes a small number of bacteria to makes someone sick Source Infected cattle and humans Bacteria found in the feces of infected humans and can survive for weeks after the symptoms have ended Preferences Raw meat, under cooked burgers, gravy, raw milk. Symptoms Diarrhea, vomiting, fever, abdominal pain. Not serious for most healthy people, however, it can be fatal in groups such as young, ill, old or people with a compromised immune system Onset time: 12 - 24 hours Duration: 1 - 5 days Carrier Status: Naturally present in the human intestine Controls Approved suppliers Separation of storage and work areas for raw and high-risk foods to prevent cross-contamination Thorough cooking and temperature control of chilled ready-to-eat foods Effective cleaning and sanitization procedures to avoid cross contamination of work surfaces and contact areas Good personal hygiene to prevent cross-contamination

Nontyphoidal Salmonella (NTS)

Description Facultative anaerobic, (does not need oxygen to live), rod-shaped pathogenic bacteria (non-spore forming). Salmonella remains one of the biggest causes of foodborne illness in the US. Salmonella can survive for weeks outside the body. Infective dose is usually over 100,000+ bacteria per ounce of food and it needs to multiply to high numbers before it can cause illness. Source Carried naturally in many farm animals. Foods affected include raw food of animal origin including: meat, sausages, poultry, eggs, egg products and milk. It can also affect vegetables if they have been in contact with animal feces. Preferences Survives freezing temperatures but killed by heat above 131°F. In low or moderate numbers, it is usually killed by the acid in the stomach. Symptoms Fever, headaches, abdominal pains, diarrhea, vomiting. Affects all groups with reduced immunity. The young, old, pregnant, and ill. Onset time: 12 - 72 hours Duration: 1 - 7 days Carrier Status: Can be carried in the human intestine Controls Separation of TCS foods and ready to eat foods Correct thawing techniques Cook all poultry foods above 165°F. Always cook eggs to 145°F or higher unless the customer requests. Don't use or serve un-pasteurized milk, juice or cider Cook burgers and other ground beef products to their minimum internal temperatures Wash fruits and vegetables thoroughly if to be eaten raw Reputable suppliers that can prove the safety of the food supply chain Effective cleaning and sanitization procedures to avoid cross contamination Exclude food handlers who are vomiting or experiencing diarrhea or have been diagnosed with a Salmonella based infection

Hepatitis A

Description Hepatitis A is a viral liver infection, widespread across the world In developing countries, and in regions with poor hygiene standards, the incidence of infection with this virus is high. Many millions of people worldwide are estimated to become infected each year. Source Infected food handlers, ready to eat foods, contaminated water, raw shellfish from contaminated water, sewage It is commonly spread person-to-person by the fecal-oral route, poor handwashing and bare hand contact Preferences Prefers untreated water and sewage contaminated water Water filtering shellfish such as mussels and oysters Symptoms Fever, nausea, abdominal pain, jaundice Symptoms usually clear up within two months, although occasionally last up to six months. Older adults tend to have more severe symptoms. In most cases the liver will make a full recovery. Incubation Period (Onset Time): 10 - 50 days Carrier Status: Yes Controls Exclusion of infected food handlers who have been diagnosed with Hepatitis A Exclude food handlers who have had jaundice for seven days or less Good hand-washing techniques Strict personal hygiene standards Avoid bare hand contact with ready to eat foods High standards of personal hygiene Approved suppliers for shellfish Effective cleaning and sanitization

Norovirus

Description Norovirus is the most common type of viral gastroenteritis in the US, with its short-lived, aggressive diarrhea and projectile vomiting It affects approximately twenty million people a year in the US! Source Infected food handlers, ready to eat foods, contaminated water, raw shellfish from contaminated water It is commonly spread person-to-person by fecal-oral, oral-oral, and by poor personal hygiene, poor handwashing and bare hand contact Preferences Spreads quickly among people in confined environments such as hospitals, prisons, schools, nursing homes and cruise ships It is also called the ""cruise ship bug"" and the ""winter vomiting bug"" as it usually peaks in winter when people tend to be indoors more often Symptoms Nausea, projectile vomiting, diarrhea, abdominal pain, moderate fever-like symptoms Incubation Period (Onset Time): 1 - 2 days Duration: 1 - 3 days Carrier Status: Yes Controls Exclusion of infected food handlers who are vomiting or have diarrhea Good hand-washing techniques Strict personal hygiene standards Avoid bare hand contact with ready to eat foods High standards of personal hygiene Approved suppliers for shellfish Effective cleaning and sanitization

Shigella spp.

Description This bacterial illness is sometimes called bacillary dysentery This infection occurs when food workers who are carriers of the bacteria fail to wash their hands after using the toilet Flies also are responsible as they can transmit the bacteria from feces to food Source Humans. Bacteria is found in the feces of infected humans and can survive for weeks after the symptoms have ended Preferences Any food that is regularly touched by hands, such as salads containing TCS Foods TCS Foods, raw produce, green salads, and foods such as tuna, turkey, macaroni and potato salad Symptoms Abdominal pain, diarrhea, bloody stools and fever Incubation Period (Onset Time): 1 to 7 days Controls Proper hand washing techniques, especially after using toilet Rapidly cool foods to 41°F or below Cook all foods to proper temperatures Eliminate flies from your establishment

Salmonella Typhi (Typhoid)

Description Typhoid is probably the most severe of all foodborne illness It's a common killer where there is poor sanitation Typhoid is caused by the Salmonella Typhi bacteria It only takes a small number of bacteria to makes someone sick People with typhoid fever will carry bacteria in their bloodstream and intestines Source Originates from contact with the feces of infected people and animals (Note how many foodborne illnesses are connected with fecal matter). Foods affected include water and milk contaminated by sewage, and shellfish from sewage contaminated beds, also ready to eat foods and beverages Preferences Any environment where food gets contaminated with feces or urine (or easy cross-contamination occurs) Loves areas of flooding, particularly in warmer climates Cannot survive boiling or cooking, but can survive in refrigerators and freezers Multiples best at 98.6°F, (body temperature) Symptoms High temperature, fever, abdominal pain, vomiting, acute diarrhea, mental confusion, pink spots on skin, a feeling of being increasingly unwell. With treatment mortality rate is approximately 1-2%. Without treatment death occurs in approximately 1 in 3 incidences Incubation Period (Onset Time): 7 - 21 days Carrier Status: Yes Controls Ensuring all water is safe (potable) with no risk of contamination Ensure no cross-contamination between sewage and clean water High standards of personal hygiene Effective cleaning and sanitization procedures to avoid cross contamination Effective sewage disposal Exclude food handlers who have been diagnosed with a Salmonella Typhi based infection Pay close attention to any staff that travel to Third World countries where typhoid is a common illness

Cleaning

Effective and thorough cleaning plays a vital part in reducing the risk of allergenic cross-contact. Staff need to determine what, where, and how you clean before starting the prep. Think of the danger points: Cooler/freezer handles Preparation area Food products already in use on the prep area, cooking area, and assembly area Is it worth waiting a few minutes for service to pass before beginning cleaning? Utensils, pots, pans, knives etc. that are needed Plates, cutlery, glasses What about your chef coat, apron, and hat? Are they clean? Think of all the dangers and then remove them.

Control from physical contaminants

Ensure food is always unpacked in a separate area away from food prep areas to reduce the risk of physical contamination from the packaging. Also, Bug Zappers should not be located close to open food (dead insects could physically drop on the foods and contaminate it). Ideally, they should be placed near external doors.

HOW TO DEAL WITH A FOODBORNE ILLNESS OUTBREAK

Even the best run operations may encounter a foodborne illness outbreak. It happens!! The key point is that you know how to respond to the outbreak and how to deal with your local Department of Health Inspector. Their confidence in how you have dealt with the outbreak will be very important and can dramatically affect how they deal with you and the operation. Steps you need to take are: Information Gather as much information as possible. Detail the person's name, address, contact details, nature of illness, symptoms, when they first became sick and for how long. What food do they believe caused the illness? Had they eaten out of home in the days before or after? (The illness may not actually be from your operation) The more details you gather, the better the chance of identifying the outbreak and again this will increase a DOHI's confidence. AuthoritiesContact your local regulatory authority immediately.SegregateAt this stage it may be difficult to determine which food product caused the outbreak, however, if you know or suspect, then it is good practice to identify and clearly label saying 'Do Not Use"" & ""Do Not Destroy."" The authorities may want to remove the food to further investigate.Make sure it is stored away from other food products and inform staff.Product InformationDetail as much information you can on the known or suspected product.Include description, any use by dates, dates of production, temperature records for storage, cooking or holding.The more information you can provide, the more it demonstrates that you are managing your operation correctly. Prove to your DOHI that you understand food safety and are taking every reasonable precaution. Remember Due Diligence Defense.StaffIf you can identify the food in question and who was involved in its production, you will be able to determine if they may have played a part in the outbreak.Talk to them about the food in question. Check their knowledge of cooking temperatures, cross contamination, and personal hygiene, for example.Also, talk to them about their health status.Remember, staff are the worst contaminators of food.DOHI InspectionWork with the inspector, never argue or disagree. They are there to help you.Their role is to protect public health, not close your operation down.The more information you can willingly provide, the more you work with them, the more you demonstrate your knowledge of food safety, the more likely that they will look to help you.In many cases, it may be a simple breakdown of a process and they will advise you of the steps to rectify this and offer guidance on re-training.To repeat our earlier comment, work with them!ReviewWhat went wrong?What steps do you need to put in place to minimize the risk going forward?n many cases it may have been a sick staff member, wrong storage techniques, time and temperature abuse, poor food handling by an individual. It may be a better monitoring of hand washing or stricter processes for cleaning and sanitization.he key point is to understand what went wrong and then change/improve the process.

Key Point

Food Safety Legislation affects ALL food/restaurants and food service sector operators including distributors and retailers. That includes restaurants, hospitality, schools, care homes, mobile catering, childcare, charities and voluntary groups. If you produce or serve food, the same law applies to all organizations. It doesn't matter if you are a large, national chain or a charity serving free food to the homeless, the same Law's apply to everyone.

Naturally Occurring Toxins

Fungi, Kidney Beans, Rhubarb leaves, Potatoes, Poisonous Fish

Hidden Allergens

Hidden allergens are probably the biggest threat to safety and you MUST take care when developing a dish or using an ingredient in a finished product. Detailed below are some typical examples of hidden ingredients in commonly used products. Fish (anchovies) in: Worcestershire Sauce, Special Fried Rice Shellfish in: Special Fried Rice Milk in: Cheese, Potato Snacks, Yogurt, Butter, Cream Nuts in: Indian Curry Pastes/Sauces, Thai Pastes/Sauces, Cooking Oils, Bread Soy in: Cooking oil, Soy Sauce Eggs in: Pastry, Pastry Glaze Wheat in: Bread, Pastry, Pizza Bases, Pasta such as Lasagne sheets, Stock Cubes, and Worcestershire sauce. You may not want to change or remove the ingredient from your dish, but you need to understand which hidden allergens it contains and, more importantly, add this to your recipe list and make sure all staff are aware.

When to Change Gloves

If they rip, throw away immediately, wash hands and replace. Replace if dirty of if you think they have become contaminated. Replace before beginning a different task. Replace after handling raw meat, poultry, or seafood and before handling ready-to-eat food. Replace at least every four hours during continual use when working with the same product, such as prepping raw chicken. Gloves should ALWAYS be used when handling ready to eat food. This is food that will undergo no more controls such as cooking, before being served. While some regulatory authorities allow bare-hand contact, with very strict policies and procedures in place, for example when washing produce, we strongly recommend that there is NO bare-hand contact allowed with ready-to-eat foods, the risks are too high. Key Point

The Temperature Danger Zone is between 41°F and 135°F

If you keep food out of this Temperature Danger Zone (41°F and 135°F), or reduce the time food is in it, pathogenic bacteria will find it difficult to grow to sufficient numbers to cause a foodborne illness. In addition, at temperatures above 135°F, most pathogenic bacteria are killed. (Some bacteria are able to form spores to protect themselves; and we will detail this later). At temperatures below 41°F most pathogenic bacteria become dormant. This means alive but unable to grow, (multiply).

Toxins

In addition, certain bacteria also release toxins, (a poisonous chemical), as part of their living cycle, or when they die. Toxins are highly dangerous and even in small amounts can be harmful to your body. Typically, with toxin producing pathogenic bacteria, the foodborne illness comes from the toxins they release. You may also hear the following terms: Exotoxins, Endotoxins

FOOD ALLERGENS

In the last part of this chapter, we are going to talk about allergens. In the US, over 15 million people have a food-based allergy. That is a frightening statistic and the number of people with an allergy is growing! This an increasing concern for our industry and as a manager you need to understand the basic facts and how you can minimize the risks to a sufferer. You also have both a legal and moral responsibility to protect anyone who has an allergy. You get this part wrong and you could kill somebody. In many States, Allergen Awareness training is becoming a mandatory requirement at manager level. If it is not yet law within your State, it is still highly recommended that you seek extra training to understand this growing issue. Help is at hand and many companies, including ourselves now offer Allergen Awareness training courses. So, what exactly is a food allergy and how does it affect someone? A food allergy occurs when the body's immune system, which normally works to protect the body, mistakenly attacks a food protein. The body sees the certain food protein as a threat and attempts to defend itself, sometimes with fatal consequences. For those who suffer from allergies, even the smallest amount of an allergenic substance can cause a reaction that ranges from a mild tingling sensation to anaphylactic shock and even death if not treated quickly. Since the causes of allergic reactions and food intolerance are still unknown, avoiding the offending food is currently the only way a sufferer can manage their condition.

Enforcement Objectives:

Investigate reports of a foodborne illness Investigate reports of dirty premises, poor process or staff not following basic hygiene rules Undertake food hygiene inspections and enforce improvement notices Collect samples for lab testing (however, this rarely occurs) Ensure all food business owners and staff understand how to operate safely Ensure compliance with all appropriate Laws

Typical Due Diligence Defenses include:

It was the fault of another business, for example: a supplier The offence was ""out of your control"", for example: a member of the public Employee training and monitoring had been carried out prior to the incident Robust systems and procedures were in place when the incident happened. Prove It paperwork You acted responsibly and in good faith prior to, during and after the incident.

Food Handler

Less is expected of an hourly employee, for example: a food handler or server. However, all food handlers still have legal responsibilities that relate to their conduct. All Food Handlers and Servers must demonstrate good personal hygiene, wear suitable clothing, and report to their Person in Charge if they are suffering from or think they may be a carrier of a disease likely to be transmitted through food. Also, any infected wounds, or skin infections that could contaminate food must be reported immediately.

MANAGING PERSONAL HYGIENE

Let's start this section by insulting everyone in your operation! Probably not the best way to start this section, but it is a good way of highlighting a serious point and hopefully making you as a manager think about the important food safety aspects that relate to personal hygiene. We, human beings, are the worst contaminators of food! Usually by cross contamination, and usually because food handlers do not wash their hands as often as they should! A concerning fact is that the finger-tips of improperly washed hands is the most common source of food contamination by feces. In their defense, at peak service times, a kitchen is a pretty busy environment. There is pressure to quickly get the food to service and there is pressure on serving 50, 100, 200 meals in a relatively short space of time. In addition, have they ever been shown how to wash their hands properly? However, as the manager, (PIC), you need to be mindful of the realities of a kitchen, identify the danger points and put in place controls to minimize the risks.

BIOLOGICAL CONTAMINATION

Let's start with bacteria. Bacteria are microbiological single-celled organisms, sometimes called microorganisms. 'Micro' means they are extremely small in size and cannot be seen without a microscope. 'Biological' means that just like humans, they are living organisms that also need food and water to survive. They are also single-celled and cannot move without help. They need water, food, humans or animals to move from one place to another. Unwittingly or accidently, we allow bacteria to spread, ""move"" from a contaminated source to a safe food. This is called 'Cross Contamination"" and we will constantly talk about this throughout the course. Please note: Not all bacteria cause disease and many are needed to promote health in your body as well as on our environment. This course concentrates on the ones that can cause you harm.

The Big Six - Viruses

Norovirus: Hepatitis A Unlike pathogenic bacteria, viruses are not living cells. They are DNA surrounded by a protein shell. They are not a living organism like bacteria and they do not need food to multiply. The food or water only acts as a host and it is only after entering a human body that they can multiply. In addition, normal cooking temperatures will not kill a virus. Norovirus is highly infectious and can spread rapidly. They can also be airborne, for example, someone coughing, sneezing or vomiting. Norovirus is believed to be responsible for over 58% of all reported foodborne illnesses in the US!

IMPACT OF A FOODBORNE ILLNESS ON YOUR OPERATION

Loss of reputation and damage to your brand Loss of sales and customers Negative media exposure Legal costs and lawsuits Reduced staff morale Difficulty in recruiting staff Bankruptcy and closure of the operation!

Poisonous Fish

Many fish can potentially be a threat to food safety. Mackerel, snapper, barracudas and sea bass can cause Ciguatera poisoning. This is a particularly nasty toxin, (poison), that can cause sickness, diarrhea, difficulty in breathing, anaphylactic shock and even death. As with many other toxins, cooking does not kill the toxin. Tuna, mackerel, herring and marlin can cause Scombrotoxic poisoning. These fish have naturally high levels of histidine. Poor storage conditions and time & temperature abuse can convert this to a toxic histamine. Again, as with many other toxins, cooking alone will not kill the toxin. Shellfish can also cause food safety problems. This final threat is called Paralytic shellfish poisoning which produces a neurotoxin. This can cause numbness of the mouth, neck, arms, legs, difficulty breathing and even death.

Parasites

Many of these organisms can be transmitted by water, soil, or person-to-person contact. Occasionally in the U.S., but often in developing countries, a wide variety of parasites are transmitted in foods such as: undercooked fish, crabs, and mollusks. undercooked meat; raw aquatic plants such as watercress. raw vegetables that have been contaminated by human or animal feces. Some foods are also contaminated by food handlers who practice poor hygiene.

parasites

Many of these organisms can be transmitted by water, soil, or person-to-person contact. Occasionally in the U.S., but often in developing countries, a wide variety of parasites are transmitted in foods such as: undercooked fish, crabs, and mollusks. undercooked meat; raw aquatic plants such as watercress. raw vegetables that have been contaminated by human or animal feces. Some foods are also contaminated by food handlers who practice poor hygiene.

TCS Foods

Milk & Dairy Products Eggs Meats - beef, lamb, pork Poultry Fish Shellfish & Crustaceans Baked Potatoes Heat Treated Plant Food - cooked rice, beans, vegetables Tofu & Soy Protein - meat alternatives Sprouts & Sprout Seeds Sliced Melon/Cut Tomatoes/Cut Leafy Greens Untreated Garlic & Oil Mixtures

FAT TOM 5 - Oxygen

Most bacteria need oxygen to multiply, however, there are some pathogenic bacteria that only need low levels of oxygen (or even no oxygen) to grow. Clostridium, for example, needs an oxygen-free environment. Most canned products undergo a high-temperature cook once the food is within the can. This is known as a Botulinum Cook and involves heating the product to 250°F to kill the clostridium bacteria. Vacuum packing also removes oxygen and provides an oxygen-free environment that slows down pathogenic bacterial multiplication. However, vacuum-packed foods, usually ready to eat foods, must be refrigerated and used within the date stated. Also, once opened, they must be treated as any normal food product.

Bacteria

Nontyphoidal Salmonella (NTS) Salmonella Typhi Shigella spp. Shiga toxin-producing E. coli (STEC)

Suppliers & Storage

Only use approved suppliers that you trust and who can provide detailed ingredient information. If your supplier delivers a product that is not your normal brand, carefully check the ingredients panel to make sure the product is suitable. Watch for hidden ingredients. With regards to storage, have clearly-labelled, dedicated storage containers for named allergens with secure lids to avoid cross-contamination. Clear, strong plastic storage boxes are ideal. Store allergenic foods in a separate area of the storage room. If this is not possible due to the size of storage, place allergenic foods on the lower/bottom shelves to prevent spillage and cross-contact problems. Always use dedicated scoops to decant each allergenic product. Do not be tempted to use one scoop for several products.

FAT TOM 3 - Time

Pathogenic Bacteria needs time to grow, (multiply). If you reduce the time between storage - preparation - cook - service, you reduce the amount of pathogenic bacterial multiplication. Time Control is one of your two key weapons. Reduce the time in the Temperature Danger Zone and you reduce the chance of pathogenic bacterial multiplication to a dangerous level.

"Vehicle of Contamination"

Pathogenic bacteria cannot move on their own, they need someone or something to help them move. Typical ""vehicles of contamination"" are food handlers and equipment, such as knives and cutting boards, and unclean food contact surfaces such as cutting boards and preparation tables. In the vast majority of cases, it is a mistake, (inappropriate practices), by a food handler who acts as the ""vehicle"" either accidently or because of a lack of training. Correct training and monitoring of practices will help reduce the risks of cross-contamination significantly

FAT TOM 1

Pathogenic bacteria need food, (nutrients), to live. All foods suitable for humans are also liable to bacterial growth; however, pathogenic bacteria love any TCS Foods that is high in protein and moisture content.

FAT TOM 6 - Moisture (water)

Pathogenic bacteria need water (moisture) to survive. Bacteria find it difficult to grow in dried foods and naturally dry products. The water content of a food is measured in Water Activity (aw). Pure water is 1.00 aw. Fresh meat is 0.98aw Dried pasta is 0.60aw. At anything below 0.80aw few bacteria can survive. Drying (dehydration) has been used as a preservation method for many years.

PHYSICAL CONTAMINANTS

Physical contamination is classed as any non-food object that is already in the food at delivery or could fall into the food at any stage within your operation. Most physical contaminants pose no real threat to health, (low severity), however, more serious injuries can and do happen. Physical contaminants include foreign bodies such as glass, nails, bandages, cigarette ash, dirt, bones, flaking paint from walls, cardboard, plastic, wood, rust, string, staples or other metals. They can also be naturally-occurring objects such as fish bones or chicken bones. Also, pests are another common source, such as bird droppings, feathers, larvae/eggs, dead bodies.

For the vast majority of people, a foodborne disease is highly unpleasant, aggressive, and thankfully, usually short-lived. It is unlikely to cause any long-term or lasting damage. However, complications can occur, especially within certain, vulnerable groups, and also from exposure to some of the more "aggressive" pathogenic bacteria. Vulnerable Groups include:

Pre-School Age - where the immune system has not yet fully developed. The Elderly - where the immune system weakens with age. People with an illness or suffering from an on-going chronic condition - where the immune system is weakened or not yet fully recovered. Pregnant Women - where the immune system is weakened.

Rhubarb leaves

Rhubarb leaves are increasingly used in plate decoration. However, the leaves contain a toxin which contains high levels of oxalic acid. The stalks are perfectly safe to use as long as they are cooked properly, however, from a food safety perspective, we recommend that you avoid using the leaves as decoration.

BINARY FISSION

SO, how does pathogenic bacteria grow to become such a danger to food safety? Pathogenic Bacteria, given the right conditions, can double, (multiply), every 10 to 20 minutes. This process is called Binary Fission. The single cell splits into 2. The 2 then become 4, the 4 then become 8, and so on. For example: A chicken breast, high in protein and moisture, left in a preparation area, at room temperature, provides the pathogenic bacteria with the perfect conditions to grow, (multiply). This chicken breast may naturally contain 1000 pathogenic bacteria, (salmonella), per gram of food, At this type of level, the defense systems of a normal, healthy person will fight off the attack. Our stomach acids will be able to destroy the bacteria. With their ability to double so quickly, a ""safe"" food can become contaminated in a very short time span. If the chicken breast is left at room temperature for two hours, the bacteria will have multiplied to 64,000 and after three hours the bacteria will have multiplied to over 500,000 per gram of food! At these types of levels, and in most cases, a normal, healthy person will not be able to defend against such an attack, and foodborne illness will occur! In addition, if you serve anyone from the vulnerable groups we mentioned, just imagine how ill they could become!

Spores

Some bacteria can resist an attack, (by hot or cold temperatures and chemicals) by forming a spore. This is a defense response by the bacteria and can be difficult to overcome. Spore-forming bacteria have a tough outer layer to their cell which allows the bacteria to remain dormant; protecting it from hot and cold temperatures and a lack oxygen, water and nutrients. The key point is that normal cooking temperatures will not kill a spore-forming, pathogenic bacteria. They survive and multiply once conditions become favorable again.

Endotoxins

Some pathogenic bacteria release the toxins as they are destroyed by cooking.

6 STEPS - HAND WASHING GUIDE

Step 1 - Rinse hands with clean hot water (ideally above 100°F) Step 2 - Rub in liquid soap to remove dirt and germs (anti-bacterial soap if possible) Step 3 - Work the palms, wrist, lower forearm and back of the hands for a min of 20 seconds Step 4 - Work the thumbs and between the fingers for a min of 20 seconds Step 5 - Rinse the hands under clean, running, hot water Step 6 - Dry your hands, ideally with a disposable towel or a hand dryer and then turn off the faucet with the disposable towel Optional Step 7 - Use a hand sanitizing solution if allowed by your authority Typically, the time it takes to sing Happy Birthday to yourself is the time needed to wash your hands correctly. If your nails are dirty, use a nail brush, and your authority allows it. Be aware that a dirty nail brush can harbor bacteria. Make sure nail brushes are included in your cleaning schedule.

SYMPTOMS OF A FOODBORNE ILLNESS

Symptoms can differ between people and the type of foodborne illness, however, they all share some similar symptoms: Vomiting Diarrhea Nausea Abdominal Cramps Fever Jaundice, (yellowing of the eyes and skin). If you have ever had a foodborne illness, you will understand just how uncomfortable and distressing it can be.

TOP 10 CAUSES OF FOODBORNE ILLNESS:

Take a look at the following list. What is the key thing that you notice? Preparing food too far in advance (time & temperature) Cooling food too slowly (time & temperature) Food handlers touching raw then cooked product (cross contamination) Poor personal staff hygiene (cross contamination) Not cooking food to the correct temperature (time & temperature) Not storing food correctly (time & temperature) Not reheating food to the correct temperature (time & temperature) Not thawing food properly (time & temperature) Time to put deliveries into storage (time & temperature) Not hot-holding food at the correct temperature (time & temperature) 8 OUT OF THE 10 MOST COMMON CAUSES OF A FOODBORNE ILLNESS ARE TIME & TEMPERATURE RELATED. As we mentioned, when you get these two controls right, you significantly reduce the risk of a foodborne illness!

FAT TOM 4 - Temperature

Temperature alongside time is your other key weapon. Most pathogenic bacteria multiply at a temperature range between 41oF and 135oF. This is known as the Temperature Danger Zone. They love any temperature between 70°F and 125°F. Bacteria will not grow at temperatures above 135°F and below 41°F multiplication slows dramatically.

CHEMICAL CONTAMINANTS

Thankfully rare, however, when chemical contamination does occur it can be very dangerous to the human body. Symptoms can show in two different ways: Immediate Symptoms For example: if you accidently drank bleach, the symptoms would show very quickly and include vomiting, diarrhea and a burning sensation in the mouth, neck, chest or abdomen. Delayed Symptoms These are arguably more damaging as the build-up of chemicals over a period of time, can potentially leading to joint pain, cancer, and damage to the nervous system. An example of this would-be pesticides used in fruit and vegetables that have not been washed properly.

You will be faced with many different challenges:

Time is a commodity you do not have, especially at peak service, and this is where mistakes happen. Staff Turnover is another big issue in our industry. You get everybody fully trained in food safety and then they leave! As a result, staff training is an ongoing role that will never stop. In all likelihood, you will have staff from many different cultural backgrounds and many with a language that is not your own first language, making communication difficult at times. Education and literacy can also play a part and training will be more challenging. Complexity of your menu and the volume of customers you serve. You may also serve high-risk customers, the young, the elderly, sick or pregnant. Your role as the manager is to overcome these issues and ensure that ALL staff understand how to handle food safely.

Ready to Eat Foods

The risk with these types of foods is that they are ready to eat! Most will be manufactured and delivered to your operation ready to eat. The important point is that they will undergo little or no preparation and will not have a final cooking process, (a kill stage), before being served to a customer. Typical examples of ready to eat foods are cooked meats and poultry, cheese, egg-based dressings such as potato salad and shellfish to name but a few. Most ready to eat foods are high in moisture and often, (but not always), high in protein. Pathogenic bacteria love these types of conditions, and we will discuss more as the course progresses. Strict Time & Temperature Controls will be vitally important.

Symptoms of an Allergic Reaction

The type of reaction and its severity will depend on the individual. In some cases, even a very small amount of an allergen, such as nuts, or even the dust particles from nuts can cause a severe adverse reaction including a potentially fatal anaphylactic shock. The time it takes between recognizing an attack and an emergency assistance response can quite simply be a matter of life and death. Typical Reactions can include: Flushing/redness of the skin and hives Abdominal pain, diarrhea, or constipation Nausea and/or vomiting A sudden fall in blood pressure causing weakness, dizziness, and even unconsciousness Difficulty in swallowing or speaking due to the swelling of the throat and tongue Difficulty breathing due to constricting of the airways Severe asthma Collapse & unconsciousness (anaphylactic shock) Death Any person who says they have an allergy must be taken seriously.

Due Diligence Defense

To end this chapter, we are going to look at a Due Diligence Defense. Reporting a serious hazard to your manager, business owner or a DOHI, means you have personally demonstrated ""Due Diligence"". This could be very important to you if the matter results in a criminal prosecution. Due Diligence means following the correct procedures to protect you and the operation in the event of a failure that could result in a prosecution under food safety law. It is one of the main reasons why you and your team undertake accredited training. A Due Diligence defense means that you can prove to a court, (ideally through documentary evidence), that you have taken all reasonable efforts to ensure that your business operates in a safe manner. It is worth mentioning this point again. The key phrase is 'all reasonable efforts' and we will repeat this throughout the course.

INFECTED WOUNDS, CUTS, BOILS & SKIN INFECTIONS

This can be a slightly embarrassing area to discuss with staff. However, you must take some basic precautions to protect food safety. All cuts, spots and skin infections must be covered with a waterproof bandage to prevent contamination. The bandage and coverings should be highly colored (usually blue) so they can be seen if they fall into food. If the wound or boil is on the hand, the bandage should then be protected with a single-use glove. The glove acts as an extra layer of protection to avoid cross contamination. Staff must immediately tell their manager if they have lost a bandage.

Fungi

This includes yeasts, molds and mushrooms. Any food that shows signs of mold must be destroyed. Certain mushrooms have naturally occurring toxins and some can be deadly. The mushroom ""Deathcap"" is a typical example. Unless you are an expert, recognizing safe or deadly mushrooms can be difficult. As a result, always use a reputable supplier.

Biological - cause of food borne illness

This is the most common cause and the greatest threat to food safety. You will hear the term ""pathogenic bacteria"" or the word ""pathogens"" a lot throughout this course as they are the single biggest cause of a foodborne illness. We will also talk about toxins, viruses, parasites and fungi.

Pathogens, (Biological Hazards)

This is the term given to any microorganism, (we can't see them without a microscope), that are a danger to food safety. This includes pathogenic bacteria, viruses, parasites and fungi, (which includes molds and yeast). Simply put, pathogens cause foodborne illness.

DELIBERATE CONTAMINATION

This is where a person or group of people will deliberately try to contaminate food. In the main, most incidents are from disgruntled staff and former staff. However, we live in a changing world and there have been occasions where deliberate attacks are used to extort money from a business and we have the growing threat from activists and terrorists. The FDA created a food defense program, (ALERT), to help operations look at these possibilities and identify areas of your operation that may be vulnerable. Let's run through their ALERT suggestions: A = Assure Use approved suppliers who also practice food defense Are the delivery trucks locked between deliveries? Have a member of staff available to inspect deliveries L = Look Can you lock storage areas? Can you limit access to preparation and storage areas? Have a system for safely handling damaged food products Ensure chemicals are stored away from food areas in a locked storage area Train staff to look for and report food threats E = Employee Conduct background checks on staff Limit access to areas where they do not need to enter Ensure any visitor is challenged and ask for ID Make sure all staff understand that deliberate contamination is against the law and you will ALWAYS take action R = Report Keep all relevant information, for example: delivery notes, staff files, background checks, and inspections you may have done Maybe set up, (or include in), a staff code of conduct and have all staff sign the document T = Threat Establish a process on what you should do if something happens Create an emergency contact list including your local regulatory authorities Report the threat immediately Have a process for holding food you suspect has been contaminated

physical

This is where something such as a bandage, dirt, glass, or plastic can fall into food. It can also be naturally occurring such as a fish bone. Again, these mistakes can be reduced by simple processes and strict monitoring.

State & Local Variations

Throughout this course we will talk about the Temperature Danger Zone, 41°F and 135°F. This is based on the FDA Food Code 2017. Please note that in some States they suggest a different temperature. Florida for example suggests 140°F. Makes sure you check your local State requirements, however, for this course and the final exam you will need to remember 41°F to 135°F.

USDA's Food Safety and Inspection Service (FSIS) is responsible for

USDA's Food Safety and Inspection Service (FSIS) is responsible for ensuring the safety, wholesomeness, and accurate labeling of meat, poultry, and egg products.

WHY IS PERSONAL HYGIENE SO IMPORTANT?

Ultimately, it's about protecting the public by providing safe food It helps you comply with your legal requirements and builds DOHI confidence Increases your odds of passing a DOH inspection Reduces the hazards associated with cross contamination and bacterial multiplication

FAT TOMS

Understanding what pathogenic bacteria needs to survive, and grow, (multiply,) means you can put measures in place to control food safety. Pathogenic Bacteria basically need six elements to survive and multiply. They need Food, Acidity, Time, Temperature, Oxygen and Moisture, (FAT TOMS). If you take away or control one or more of these factors, you will keep food safe. That point is worth repeating as its extremely important! If you take away or control one or more of these factors, you will keep food safe. Bacteria will still remain, but by controlling their environment they will be unable to grow, (multiply), to dangerous levels and threaten the safety of the food. In addition, the two key weapons in your armory are temperature control and time control. Storing food at the right temperatures, cooking food at the right temperatures, and limiting the amount of time food spends in the Temperature Danger Zone will eliminate the vast majority of bacteria based, food safety issues. You get this right and you are starting to take control of food safety in your operation!

chemical

Usually an easy mistake made by the incorrect use of chemicals such as detergents and sanitizers. For example: spraying a sanitizer near open food. These mistakes can be reduced by simple processes and strict monitoring.

Person in Charge (PIC)

We are back to mentioning Person in Charge again. Depending on how your business is setup, it may be your responsibility as a PIC to implement, manage and document some or all of the food safety requirements. We will discuss these requirements as we progress through the course. Check with your manager, or business owner and also the DOHI. You need to fully understand your responsibilities, as you may be legally responsible for more than you actually realize. Ignorance is no defense; you cannot just say you didn't realize or thought someone else was dealing with it.

DOHI Inspections, Enforcements & Your Responsibilities

We are not going to go into detail at this point. However, we have provided a downloadable pdf that details what happens in an inspection, and your responsibilities. We suggest you download a copy and look at it before your next inspection.

'Preferred' Temperatures of Bacteria

We are now going to get scientific and talk about the preferred temperatures for the different groups of bacteria. You don't need to remember these names or temperatures; the information is just to demonstrate the ideal temperature conditions they need. All pathogenic bacteria fall into the four groups detailed below: BACTERIA GROUP GROWTH TEMP RANGE IDEAL TEMP FOR GROWTH Psychrophilic 23°F to 68°F 50°F Psychrotrophs 32°F to 95°F 77°F Mesophiles 50°F to 131°F 95°F Thermophiles 104°F to 176°F 122°F The most common pathogenic bacteria are Mesophiles and their optimum multiplication happens between 71.6°F (average kitchen temperature) and 98.6°F (human body temperature). This makes them a very serious threat to any food that is left for example, on a preparation table, at room temperature. In addition, just think how hot your kitchen gets a peak service. Mesophiles love to be left on a worktop for an hour or two! An important point to be aware of is that at 41°F or below, growth, (multiplication), is stopped. Now we make no apology for constantly repeating the benefits of time and temperature as they really are your two key weapons. Used properly they are sufficient to limit the multiplication of pathogenic bacteria.

ime - Temperature - Staff Personal Hygiene - Cleaning & Sanitization

We cannot over-stress the importance of these simple, yet key points. Store food at the right temperature, reduce the time at preparation, (Temperature Danger Zone), cook the food to the right temperature for the right amount of time, serve immediately or hold at the correct temp for the correct amount of time. Make sure staff have good personal hygiene, especially with hand washing and watch out for anyone that tries to work while ill. As we said, look at how many foodborne illnesses are connected with fecal matter! With regards to cleaning and sanitization, have strict processes in place to reduce the dangers of cross contamination. Staff must fully understand this point and continued training and monitoring is key. You will never, stop pathogenic bacterial from entering your operation, but you can prevent it from multiplying to a dangerous level. A clean, well run operation is a safe operation!

WHEN TO WASH THEIR HANDS

We have spent a lot of time discussing hand washing as it is a major aid to reducing cross contamination. In this section we will highlight the major points where hand washing must happen. When should food handlers wash their hands: Before entering a food preparation or service area Before putting on single-use gloves Before and after handling raw food Before handling high-risk food, ready to eat, and TCS foods After a break, eating, drinking or smoking After using their cell phones or other electronic devices After using the restroom After blowing their nose, coughing or touching any part of their skin or hair After handling waste food or other rubbish disposal After cleaning and using any cleaning or pest control chemicals After carrying out pest or other premises inspections After shaking hands or touching customer/other people After handling, checking or storing a delivery After handing any source of potential allergen After handling money

Key Point

When used properly, single-use gloves offer an increased protection in the ongoing fight to reduce the risk of cross contamination. As a manager, monitor and encourage staff to change gloves on a regular basis and especially with the points we have just discussed. They are relatively inexpensive, so keep encouraging good practice! The more they are using, the safer the operation.

WHICH FOODS ARE MOST LIKELY TO BE AT RISK?

While all food can be at risk, there are two main food groups that are considered very high risk and as a result need a lot more care and closer supervision. Ready to eat foods and Time Temperate Control for Safety (TCS) Foods

Control:

With any pathogenic bacteria that are spore formers or toxin producers, cooking alone will not make food safe! The main control is to limit the time the food spends in the Temperature Danger Zone. Do not allow these bacteria the time to multiply before or after cooking. Later on, we will also detail some of the other food products that naturally produce toxins.

Potatoes

You may at some stage have examined the potatoes in your storage area and seen some that have started to sprout or are green. Quite often you will remove the sprouts, ignore the color and cooked them. Potatoes that have sprouted produce a chemical called solanine. This can cause sickness, dizziness and a burning sensation in the mouth. As the manager, (PIC), you notice sprouting potatoes, make sure the staff know that they must be destroyed and the reasons why.

Controls

You need to ensure that staff are fully trained on the risks of chemical cross contamination and proper cleaning procedures. Ensure staff follow the manufacturer's instructions on all chemical products, cleaners etc. Do not decant chemicals into other containers that have no instructions. Store chemicals away from food preparation, storage and service areas. It is also a good idea to train staff on how to wash fruit, salads, and vegetables prior to use. The use of reputable suppliers who can provide a clear audit trail. Maintain proper SDS forms on site. If you suspect someone has suffered from chemical contamination, call the emergency number for your area and ask for the Poison Control contact details

SINGLE USE GLOVES

Your staff's hands are now clean, with perfectly trimmed nails and any cuts or boils are now protected. Let's talk about single-use gloves and their importance. Single-use gloves are widely used in most operations. When used properly, they offer an extra, additional layer of protection in the fight against cross contamination. When used badly, just like your hands, they can be a dangerous ""vehicle of contamination"". As the name indicates, they are designed to carry out one task and then be thrown away. The key points when using gloves are: Make sure staff wash their hands before putting on gloves and when changing to a new pair. Make sure they fit hands correctly, have different sizes available to suit staff needs. Never blow into gloves to help put them on. Never wash or reuse them

Listeria

pathogenic bacteria which are considered aggressive. A frightening statistic is that if you contract Listeria, you have a 1 in 5 chance of dying. In practice, your chances of survival are heavily influenced by your health and speed of treatment.People most at risk from Listeria are the young, the old, the sick, and someone who is pregnant. If you work in a sector such as pre-school, health or the elderly, you must be aware of the increased risks and ensure your staff fully understand these increased risks.

Pathogenic Bacteria

this is the nasty bacteria that is responsible for causing the vast majority of foodborne illnesses. If allowed to grow to a high level, they can cause serious illness, and even death.