HB 265 Final Exam

backflow prevention devie

A backflow-prevention device on a carbonated beverage dispenser is used to prevent: Carbonated water from flowing into copper lines. improper backflow prevention could lead to copper poison

2. calories go BIG

2. calories go BIG Calories provide a measure of how much energy you get from a serving of this food. Calories are now in larger and bolder font

sewage

A backup of raw sewage (imminent health hazard) is cause for: Immediate closure of the affected area Correction of the problem Thorough cleaning / sanitizing Sewage and waste water may be contaminated with pathogens, soil, and chemicals.

promoting food safety by washing it depends...

do not wash raw meat and poultry prior to cooking no need to wash shell eggs whole fruits and raw produce should be washed under running cold water

Caution

Taking too much vitamin D can lead to a toxic buildup of calcium in your blood

self service when holding TCS Hot foods

Temperature: Hold it at an internal temperature of 135_°F (57°C) or higher: even higher temperature of 140°F as an additional safeguard. Reheating food: Never use hot-holding equipment to reheat food unless it is built to do so.

Self-service: When Holding TCS COLD Food

Temperature: Hold it at an internal temperature of 41_°F (5°C) or lower Avoid storing food directly on ice -Place all other food in pans or on plates first

Seven HACCP Principles

The FDA endorses the voulntary_ implementation of HACCP in the foodservice industry in the USA - Not required for all foodservice operations!

how much sugar does the average person eat

The average American eats about 17 teaspoons of added sugar a day (not counting the sugars that occur naturally in foods) Double the recommended limit for men and triple the limit for women

concentration

The concentration of the sanitizer influences its effectiveness Concentration must be checked with a test kit _ Low concentrations: May fail to sanitize objects High concentrations: May be unsafe, leave odor/bad taste, corrode metals The concentration of a sanitizing solution must be checked frequently

Dietary Guidelines Rethink Cholesterol

"Individuals should eat as little dietary cholesterol as possible" because "foods that are higher in dietary cholesterol, such as fatty meats and high-fat dietary products are also higher in saturated fat" (Dietary Guidelines)

sugar quote

"Sugar turns on the aging programs in your body," Dr. Lustig says. "The more sugar you eat, the faster you age."

Dairy Foods: Get your calcium-rich foods

* Choose low-fat or fat-free daily products, such as milk, yogurt, and cheese. -Lactose-free dairy products or calcium-fortified products for those who cannot consume dairy foods. •Get _3 cups_ of low-fat dairy foods*, or the equivalent, every day. •Dairy foods provide calcium, roboflavin, protein, and vitamin B12 and are often fortified with vitamins D and A.

folate vs folic acid

- Folate: occurs naturally in food - Folic Acid: synthetic form of this vitamin (fortified foods & supplements) üMeats and dairy products contain little folate. üMuch folate is lost during food preparation and cooking. For all women of childbearing age is at least ___400_ micrograms (mcg -"Pregnant women": Require 600 to 800mcg folate daily -400 mcg via foods (e.g., green leafy vegetables); 200 to 400mcg via a supplement

seven HACCP principles

1.Conduct a hazard analysis. 2.Determine critical control points (CCPs) 3.Establish __critical limits___ for preventive measures 4.Establish procedures to monitor process 5.Establish __corrective action___ 6.Establish effective verification procedures 7.Establish recordkeeping and documentation.

Problems with paper-based or traditional food safety management systems

-Labor-intensive operations -Transcription errors -Difficult and time-consuming record retrieval and reporting -Cost and space requirements for record storage. -And more..

You can use the Nutrition Facts Label:

1.help limit those nutrients you want to cut back on 2.Increase those nutrients you need to consume in greater amounts.

Fats:Benefits

1) Fats provide energy (efficient source of calories). -Most calories-dense of the macronutrients: __9 kcal per gram 2) Fats are a major fuel source when we are at rest. 3) Fats fuel physical activity. - 4) Body fat stores energy for later use. 5) Fats insulate organs (cushion around critical organs) 6) Fats help maintain cell function. 7) Fats regulates body temperature. -Fats transports the fat-soluble vitamins (A, D, E, and K) throughout the body. 8) Dietary fats contribute to the flavor and texture of foods. Important point: Our body needs essential fatty acids our body for normal growth and development in people, especially infants and children.

Two Types of Trans Fatty Acids

1. Trans fat occur naturally at low__ levels in meat and dairy foods. 2. Artificial trans fat formed during food processing. §Most of trans fat are a result of an industrial process, called partially hydrogenated oils (PHO). •PHO was introduced into the American diet as early as 1911: Major source of artificial trans fats in the food supply. •Converting liquid vegetable oils (unsaturated) into solid fats by using hydrogen, heat, and certain metal catalysts

HACCP principle 3: Establish Critical Limits for Preventive Measures

A boundary of safety: Upper and lower limits - e.g., TDZ: 41°F (5°C) to 135°F (57°C) Critical Limits: maximum or minimum value to which hazards must be controlled at a CCP Example) Each ground beef patty should be cooked to a minimum internal temperature of 155°F (68°C) for a minimum of 17 seconds.

the futrue of food safery technology

A handheld food scanner that connects to your smartphone Inform you about allergens, chemicals, nutrients, calories, and the ingredients present in any food item. tellspec food scanner funds allergens in your food

key recomendations

A healthy eating pattern limits: •Saturated fats, trans fats, added sugars, and sodium Specific limits: •Consume less than 10 percent of calories per day from added sugars, starting at age 2 •Consume less than 10 percent of calories per day from saturated fats, starting at age 2 •Consume less than 2,300 milligrams (mg) per day of sodium - and even less for children younger than age 14 •If alcohol is consumed: •Adults: Up to ___one_ drink per day for women and up to _two_ drinks per day for men

contact time

A sanitizer's contact time__with an object influences its effectiveness The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer

Active Managerial Control (AMC)

AMC: Incorporating purposeful actions by foodservice operators and staff members to protect the health of guests (US FDA) Main purposes? •To reduce the __risk of foodborne illness____; •To highlight proactive food safety management systems

food safety facts

About nine million people slip or fall annually in the U.S. - Nearly 800 deaths among U.S. general industries were caused by slips, trips, and falls yearly (National Safety Council Injury) •More than 1 million foodservice customers and 3 million foodservice employees are injured each year after slipping at restaurants •Slips and falls are the biggest source of general liability claims within the restaurant industry (National Restaurant Association) •The foodservice industry spends more than $2 billion on slip-and-fall injuries each year (National Floor Safety Institute)

DG recommendation

Aspartame in amounts commonly consumed is _safe__ and poses minimal health risk for healthy individuals (FDA)." Artificial sweeteners can help you cut down on calories. But they may not be a good way to manage your health and weight in the long run (USDA, 2017) European Food Safety Authority conducted a comprehensive review in 2013. - Aspartame is safe for human consumption, including pregnant women and children. •In 2015, Pepsi removed "aspartame from Pepsi MAX and Diet Pepsi" •Customers were not pleased with the taste with a new sweetener. •Later in 2016, Pepsi introduced Diet Pepsi Classic Sweetener blend containing aspartame. •Pepsi reintroduced Pepsi MAX again that includes aspartame.

serving and equipment

Avoid cross-contamination Proper handwashing •Cups and flatware should only be touched on the handles •Glasses should be grasped without touching the rim. •Ice and bread should be handled only with scoops or tongs. •Pre-set tableware must be wrapped, covered, or inverted.

the cooking control point objectives

destroy harmful microorganisms increase the digestibility of food make food more appealing

Blockchain

Blockchain: a digitized and _decentalized____ ledger that allows all members of a supply chain to record transactions and data in an open virtual space with __no central ownership_______ •Provide real-time ___traceability throughout the supply chain •Enhance consumer confidence due to greater transparency •Reduce risk •Increase trust

carbs and sugar

Carbohydrate is found primarily in plant foods; the exception is dairy products, which contain milk sugar (lactose) The Daily Value (DV) for total carbohydrate is 300g per day (based on a 2,000 -calorie diet)

Factors influencing sanitizer effectiveness

Concentration Contact time Temperature Water hardness pH

Key recommendations (summary)

Consume a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level. A healthy eating pattern includes: •A variety of vegetables from all of the subgroups - dark green, red and orange, legumes (beans and peas), starchy, and other •Fruits, especially whole fruits •Grains, at least half of which are whole grains •Fat-free or low-fat dairy, including milk, yogurt, cheese, and /or fortified soy beverages •A variety of protein foods, including seafood, meats and poultry, eggs, legumes, and nuts seeds, and soy products •Oils

cross-connection

Cross connection : a physical link between safe water and dirty water. - Allow the possibility of backflow a vacuum breaker must be installed on faucets a hose is attatched to a faucet with its tip submerged in contaminated water can create a cross connection

HACCP principle 6: Establish effective verification procedures

Determine if the plan is working as intended!

consumer advisroies

FDA's consumer advisory_: food establishments' requirements informing guests, especially highly susceptible populations about the significantly increased risk of foodborne illness associated with consuming raw or undercooked animal foods (beef, eggs, fish, lamb, pork, poultry, shellfish)

Floors

Floors •Food preparation •Food storage •Utensil-washing areas •Walk-in refrigeration units •Garbage disposal areas •Toilets and handwashing areas Avoid high priority flooring - Porosity is the extent to which a material will absorb liquids. Easily cleanable Smooth Durable Nonabsorbent to water and grease

Using sponges

Food Code prohibits restaurants from using sponges to make the final wipe_of surfaces that come into contact with food. -77% of the sponges and dish cloths contained coliform bacteria; 86% yeast and mold; 18% had Staph bacteria (Survey conducted by NSF International)

serving control point self service food bars

Food on display is protected from contamination by __sneeze guards___(food shields)*, except: •Nuts in the shelf •Whole, raw fruits and vegetables that are intended for peeling or washing by the guest before eating * This protection is NOT required for wrapped food items / whole fruit. proper labeling indicating the name of the food Refills: Do not let customers refill dirty plates or use dirty utensils at self-service areas (clean plate for second-serving!) designate at least one staff for monitoring No reused soiled tableware including single-service articles by self-service guests

re serve of returned food

Food returned to the kitchen MUST be discarded and not re-served: •tortilla chips •bakery goods in a bread basket •cheese •butter in a bowl •plate garnishes _unopened__, undamaged, non TCS_____, individually packaged food items in sound condition may be re-served to another guest: •individual packaged condiments •commercially packaged cookies •bags of chips •bottles of sauces (ketchup and mustard)

acceptable food quality

Food should be honestly presented : - Not misleading or misinforming guests Food Code: Food or color additives or lights may not be used to misrepresent the true appearance, color, or quality of a food.

handwashing station

Food-preparation areas Service areas Warewashing areas Restrooms

When designing or remodeling a facility:

Have plans reviewed by the local regulatory agency: prior to new construction or extensive remodeling Make sure the building meets ADA (Americans with Disabilities Act) requirements

implementing the food safety management system

Hazard Analysis Critical Control Point (HACCP) Program HACCP system goes beyond issues of food safety

International News: Mandatory HACCP for Dubai's F&B operators

Hazard Analysis Critical Control Point (HACCP) became mandatory for all F&B operators in Dubai since 2010 Implication without HACCP in place in Dubai? Not issuing a license to operate the foodservice business

HACCP stand for

Hazard Analysis Critical Control Points

machine sanitizing types

High temperature yBetter washing_results yFaster drying yNo chlorine odors yShorter cycle times yRinse booster heater required yExhaust hood required low temperature yLower energy consumption ySimpler, more reliable machine (no heating circuits) Check local codes regarding requirements for exhaust hood

Two major types of cholesterol:

High-density lipo-protein (HDL) •Known as "_good" cholesterol (takes cholesterol from tissues to the liver, which removes it from the body) Low-density lipo-protein (LDL) •"Bad" cholesterol (carries cholesterol to tissues including the arteries) •Most of the cholesterol in the blood is the LDL form. •High levels of LDL can block arteries and invade/destroy bone structures •Risk factor for heart disease and stroke (especially high LDL)

hilton / hyatt new cleaning program

Hilton clean stay hyatt : safety first, wellbeing always

The Preparing Control Point Preparing and Food Safety and Quality Management

salad containing TCS foods - Ice - lemon (special handlings needed)

how much sodium should I eat in a day

How much sodium should I eat per a day? Not more than __one teaspoon_ of salt too much sodium: increasing blood pressure, heart disease, and stroke •The average daily sodium intake for Americans age 2 years and older: 3,436 mg per day

food allergies: a growing concern

In the U.S annually food allergy results in: •200,000 emergency room visits •2,000 hospitalizations, and •150 deaths. One allergic reaction to food may not predict how severe the next reaction will be. Food allergies can develop at any age.a growing public health hazard 32millio americans have food allergies 1 in 10 adults 1 in 13 children

"Ice: the overlooked food"

Is the ice scoop stored on top of the dusty ice machine top? •Use a sanitized container and scoop •Store scoops outside of the ice machine in a sanitary location •Do not use a glass as a scoop ice can become contaminated just as easily as other food

What information is NO LONGER required on the NEW label?

Key change: Removing the declaration of "calorie from fat" •Rationale: Type of fat is more relevant than overall total fat intake in increased risk of chronic diseases. Vitamin & C are no longer required on the label - a voluntary basis

limit added sugar

Limit added sugar less than __10_% of calories per day, starting at age 2 __ ! (Dietary Guidelines, 2020 -2025)

ventilation systems

Mechanical or natural ventilation system not provided, improperly installed, in disrepair, and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes. Hoods, fans, guards, and ductwork must not drip onto food or equipment (Hoods must be cleaned periodically by professionals) Ventilation removes heat, steam (moisture), fumes, odors, and smoke from cooking lines. Build-up of grease on the walls and ceiling: a sign of inadequate ventilation

Macronutrients: Carbs, proteins, and fats

Supply 100% of our body energy. •_4_ calories in a gram of carbohydrate or protein •__9_ calories in a gram of fat Carbohydrates normally account for at least ___50_ % of the typical American diet

Unsaturated Fats

Monounsaturated fatty acids (MUFA) Polyunsaturated fatty acids (PUMA) •Foods high in unsaturated fats are __liquid___ at room temperature! •Most plant-derived fats are considerable to be unsaturated fats. •Most dietary fats should come from sources of MUFA and PUMA

NYC restaurants: no trans fat

NYC was the FIRST city in the U.S. to ban use of trans fat: - Trans fats banned in NYC restaurants since July 2007. "Restaurant must provide health inspectors with labels for all products, showing the amount of trans fat, whether or not the product is merely in storage or used for cooking." FDA bans the use of artificial trans fats in foods! Trans fat is an unnecessary toxic chemical that kills, and there's no reason people around the world should continue to be exposed" - Dr. Tom Frieden, former head of the Centers for Disease Control and Prevention (CDC)

Why adding the trans fats to our food items in spite of undesirable health effect?

PHOs (Partially hydrogenated oil) / Trans fats were added to prolong shelf life and to enhance the flavor & texture of foods.

prior to 2015

Past Dietary Guidelines suggested a 300-milligram daily limit of dietary cholesterol. USDA has removed the limit on cholesterol from the key messages (recommendations) since 2015: "Adequate evidence is not available for a quantitative limit for dietary cholesterol specific to the Dietary Guideline (USDA)."

Why preparation is a critical food safety control point?

Potential sources of contamination •Exposed to the Temperature Danger Zone (TDZ) •Food products handling by people TDZ: 41F(5C) to 135 F (57C)

Major Sources of Trans fats for American adults

Processed food_ foods and oils provide approximately 80 % of trans fats in the diet, compared to about 20% that occur naturally in food from animal sources.

improving systems and procedures

Provide multiple tools, systems to address food allergy issues Use the Four R's • Refer •the food allergy concern to the chef, manager, or person in charge • Review •the food allergy with the guest and check ingredient labels • Remember •to check the preparation procedure for potential cross-contact • Respond •to the guests and inform them of your findings

6. The percent daily value (%DV)

Quick Guide to %DV: Low in nutrient •Foods that contain 5 percent or less of the DV for a nutrient Good source •Foods that contains 10 to 19 percent of the DV for a nutrient High in that nutrient •Foods that contains _20_ percent of more of the DV for a nutrient

refrigerated storage areas top to bottom order in refrigerated storage

Recommended top-to-bottom order; this order is based on the minimum internal cooking temperature of each food (Exhibit 5.5, p.167)

food labels deceptive o trans fats

Researchers examined 4,340 top-selling packaged foods: •Found 9% contained "partially hydrogenated oils." •84% claimed on their packaging to have "o grams of trans fat." •True? Half of the foods in the potato chips category, and 35% of cookies contained trans fat. Problem with Zero Trans Fat -Under FDA regulations, "if the serving contains less than _.5__ of trans fat, then content, when declared, shall be expressed as zero."

A few important points: Service Animals

Service animals: Comply with the Americans with Disabilities (ADA) requirements •Bring their own service animals into areas where guests or general public are allowed •Not allowed in areas that are not usually open to guests •Food preparation; Storage •Staff should follow the correct handwashing procedures after each contact with service animals

traditional table service

Slightly differing food safety requirements: •Time/temperature control •Avoiding contamination plate service cart service family style service platter service

Calibrating thermometer (boiling point method)

Step 1: Bring clean tap water to a boil in a deep pan Step 2: Submerge sensing area of stem or Wait 30 seconds (or indicators stop moving) -Do not let the stem or probe touch the pan's bottom or sides. Step 3: Hold calibration nut with a wrench and rotate thermometer head until it reads 212°F (100°C) For most thermocouples, it may be possible to press a reset button to adjust the readout.

temperature

The temperature of the sanitizing solution influences its effectiveness Generally, sanitizers work best from 55ºF to 120_ºF (13ºC to 49ºC) At 55ºF (13ºC) or lower, sanitizers may not be effective At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate

Acceptable sources of potable water include:

The use of non-potable water (non-drinkable water) is extremely limited and if allowed, is limited to air conditioning, cooling equipment, fire protection and irrigation. Using contaminated water or washing dishes with non-drinkable water (non-potable water) is considered to be imminent health hazard_ - it should be corrected immediately!

off site catering: food safety

Time as a Public Health Control: Hold hot or cold food without checking temperatures Holding Food without Temperature Control: When electricity is not available to power holding equipment With written procedures approved by the regulatory authority, •TCS hot foods be held up to 4 hours •TCS cold foods be held up to 6 hours without temperature control üLabeling the time of food to be discarded is important.

When Holding TCS Foods:

Time: Check internal temperatures using a thermometer, at least every four hours -Throw out food that is within TDZ or check temperature every two hours and this will leave time for corrective action.

Service Sinks or Utility Sinks

To prevent cross contamination , staff must use each sink in an operation for its intended purpose. service sinks are for cleaning mops and disposing of wastewater (or cleaning garbage container)

Nutrients without a %DV: Trans Fats, Protein, and Sugars

Trans fat: Experts could not provide a reference value for trans fat Protein: A %DV is required to be listed if a claim is made for protein, such as "high in protein." Unless the food is meant for use by infants and children under 4 years old, none is needed__. Protein intake is not a public concern for adults and children over 4 years of age. Total Sugars: No daily reference value has been established for sugars. Sugars listed on the Nutrition Facts label includes 1) naturally occurring sugars (like those in fruit and milk), as well as 2) those added to a food or drink.

1. Serving Size get real (key change)

Updated serving size to better reflect the amount of people typically eating and drinking today Serving information is not_a recommendation of how much you should eat or drink

Food-Contact Surfaces

When to clean and sanitize? •before each use with a different type of raw food of animal origin. •at any time when contamination may have occurred. •After a task has been interrupted. •At 4_-hour intervals if items are in constant use. Improperly cleaned and sanitized areas allow cross-contamination.

A Consumer Advisory consists of a disclosure and a reminder.

Written Disclosure: Identification of foods being served as raw or undercooked or containing an ingredient that is raw or undercooked reminder to high-risk customers: A written statement concerning the health risk of consuming animal foods raw or undercooked Menu Examples: House-made Caesar salad dressing containing raw eggs* Hamburger (can be cooked to order)* Oysters on the half shell (served raw)* *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. a consumer advisory is required when serving cooked to order hamburgers The Consumer Advisory is not applicable to menus for children or senior citizen. The following menus should NOT be served from the children's or senior citizen's menus: •raw animal foods (sushi made with raw fish, raw molluscan shellfish, and steak tartare) •a partially cooked animal food (soft-cooked eggs such as over easy or sunny-side-up eggs, hamburgers served rare or medium rare), •raw seed sprouts Undercooked ground beef) should NOT be offered or served from the children's menu.

principle 2 : determine critical control points (CCPs)

__CCP__ : a point or procedure in a specific food system where loss of control may result in an unacceptable health risk Depending on the process, there may be more than one CCP.

dopamine

______dopamine_____ is an organic chemical , known as feel-good neurotransmitter.

added sugar vs natural sugar

added sugar sugar that is added to foods during processing, cooking, or before eating natural sugar sugar that is naturally found in whole, unprocessed foods such as fruits

allergy vs intolerance

allergy An abnormal and overactive reaction of the body's immune_ system (attacks proteins in the food that are normally harmless) Histamine is a critical part of allergic reactions. Sometimes causes serious or life-threatening reactions intolerance •Involves the digestive__ system •Sometimes called food sensitivity cow milk allergy • •An immune response to the proteins found in cow's milk •Can be severe and _threatening___ lactose intolerance •Caused by a deficiency of the lactase enzyme, which is need to break down lactose.

What information was ADDED to the NEW label?

amount of added sugar

understading food allergies

be aware of unexpected or hidden food allergens mixed drinks can be flavored with nut extracts alcoholic and non alcoholic beverages can contain allergens (sulfite in wine)

cleaning vs sanitizing

cleaning •Removal of soil •Cleaning is a prerequisite for effective sanitization. sanitzing •Destruction of pathogens that survive the cleaning process cleaning itself does not reduce microorganisms to a safe level

vitamins

do vitamins provide Kcalories? NO! Vitamins only provide energy indirectly Main functions Metabolism and utilization of macronutrients Regulating body functions Vitamins are classified according to how soluble they are in fat or water Fat soluble: A, D, E, K Water soluble: _B__s and __C___ Due to their limited storage, water soluble vitamins need to be consumed/taken in daily. •Vitamins either are not made in the body or are not made in sufficient quantities (same as minerals) •Our body can make some vitamins. -Some Bs, K, and D •Diet restriction can lead to some vitamin deficiencies. •Vitamin deficiencies are rare in the developed world. -Many foods are fortified (B-complex in flour, Vitamin D milk) -Dietary Supplements

trans fat

double trouble for your heart health No amount of trans fat is safe to eat! -The worst type of fat you can eat. -Raising LDL (bad) cholesterol and decreasing HDL (good) cholesterol Promoting obesity!

sanitizing methods

heat sanitizing hot water t least 171 F or higher chemicals sanitizing chlorine Quats (quaterary ammonium compounds) iodine

machine warewashing

high temp •High-temperature machines rely on hot water to clean and sanitize. • •The temperature of the final sanitizing rinse must be at least 180 _0F (820C). chemical sanitizers •Use chemicals to sanitize. •Wash at much lower temperature (but not lower than 1200F (490C).

plumbing

licensed plumbers should: Install and maintain grease traps -Preventing a buildup from creating a drain blockage. -Waste water is draining slowly: a sign of building up in the grease trap (restaurant grease trap cleaning is required by the health department).

4. Adding "added sugars_"

limit sugars and added sugars

3. The Nutrients: how much? (Limit these nutrients)

limit total fat saturated fat and trans fat also added sugar

manual washing vs machine warewashing/mechanical systems

manual systems •Three-compartment sink •Mechanical systems: •* High-temperature •* Chemical-sanitizing

most common food allergies

milk and peanuts are #1 for kids shellfish #1 for adults More than 170 foods have been reported to cause allergic reactions. milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish Eight major foods account for almost 90 percent of all food-related allergic reactions. sesame allergies on the rise Food Allergen Labeling and Consumer Protection Act (FALCPA) (effective in 2006) requires all foods: • conventional foods • dietary supplements • infant formula, and • medical foods that contain one or more of these eight major food allergens to list them clearly on their labels. mainly pre packaged food products

self service food safety

nSelf-service areas are susceptible to contamination and spoilage. nIndirect contamination of uncovered or unpacked food through patrons coughing, sneezing, etc. nEspecially in salad bar: No killing step of microorganisms (via cooking) for fresh produce

Sanitation Standards for Equipment

n_NSF (National Sanitation Foundation) International Mark, accredited by the American National Standards Institute (ANSI) NSF standards for food equipment/ dishwasher: Nonabsorbent, smooth, and corrosion resistant Easy to clean, durable, and resistant to damage

can you find unsaturated fats on nutrition label

optional

goals of HACCP system

prevention based prevent food safety and quality programs assess the risk control the risks In 1971, HACCP system was published and documented in the USA: now internationally known program

types of violations

priority incorrect sanitizer concentration food contact surfaces ad utensils not cleaed and sanitized at every four hours (unit must be broken down every four hours to be cleaned and sanitized) hot water dishwashing machine priority foundation soiled knife stores on the clean knife rack core item wiping cloths not totally submerged in sanitizer nonfood contact surfaces dispenser nozzle cleaning

preparing and people

proper hand wsahing before putting on the clean gloves single use gloves not designed to replace proper hand washing handle TCS foods carefully utensils used for tasting should never be reintroduced to food products

Macroutrients

proteins

6 things you should not put down the drain

rice nd pasta eggshells milk flour coffee grounds oil and fats

serving and people

serving standards are applied to all staff ·Good personal hygiene, including proper and frequent handwashing ·Do NOT smoke, chew gum, or eat in the dining room or kitchen ·WHY? Salvia can get into employees' hands •Use wiping cloths for wiping food spills from tableware •Store cloths in a chemical sanitizer solution between uses •Avoid bare-hand contact with food, but use recommended utensils ·Never carry a service towel/napkin over your shoulder or under your arm ·Remove all soiled tableware and return it to the dirty dish station to prevent its reuse

calibrating thermometers (ice point method)

step 1 fill container with crushed ice and water step 2 submerge sensing area of the stem or wait 30 seconds. do not ket the stem or probe touch the containers bottom or side step 3 hold calibration nut and rotate thermometer head until it reads 32F (0C)

three compartment sink

step 1 rinse, scrape, soak step 2 was 110F step 3 rinse step 4 sanitize hot water at least 171F or chemical sanitizer step 5 air dry

backflow prevention methods

vacuum breaker Avoid creating a cross-connection! - Do not attach a hose to a faucet unless vacuum breaker is attached Vacuum breaker is a mechanical device that closes a check valve and sealing the water supply line shut when water flow is stopped. .air gap The only reliable way to prevent a backflow is to create an air gap. typically minimum of one inch or 2x water supply pipeline air gap must be provided at drain line

Grains: "Make half your grains whole"

§At least half__of the grains you eat each day should come from whole-grain source. §Eat at least 3 oz* of whole-grain bread, cereal, crackers, rice or pasta every day. §Whole-grain foods provide fiber-rich carbohydrates, riboflavin, thiamin, niacin, iron, folate, zinc, protein, and magnesium.

•Folate: part of vitamin B family (B9)

üForm __DNA___ üHelps the body make healthy new cells. üImportant in building and maintaining the nervous system üEspecially Important for "mothers-to-be" •Against _birth defects ________

cooling control

ü_6_ hours in total: two-step cooling process: oFirst, cool food rapidly from 1350F (57°C) to 700F (21°C) within two hours. o Then cool it from 700F (21°C) to 410F (5°C) or lower in the next four hours. A blast chiller or a blast freezer is gaining popularity.

USDA Dietary Guidelines : MyPlate Implications Selected Messages for Consumers

• •Balancing Calories to Maintain Weight (Focus on variety, nutrient density, and amount) • •Shift to healthier food & beverage choice -Make half your plate fruits and vegetables -Make at least half your grains whole grains. -Switch to fat-free or low-fat milk -Choose seafood (rather than fatty meats) Follow Healthy Eating Patterns -Rather than focusing on individual nutrients, focus on a _lifelong_ dietary or eating patterns.

principle 1: connduct a hazard analysis

• •Identify potential hazards in the food served by looking at how it is processed. biological hazard physical hazard chemical hazard

HACCP principle 5: Establish Corrective Actions

• •Identify steps that must be taken when a critical limit is NOT met. •Example: Discarding food that may pose an unacceptable food safety risk •Maintain records of corrective actions •This step (corrective action) should be determined in advance.

Types of Vegetarians

• •Vegan (total vegetarians): does not eat any animal products including meat, fish, fowl, eggs, dairy, honey, etc. Most vegans do not use any animal products such as silk, leather, wool, etc. as well. •Lacto-Ovo Vegetarian: does not eat meat, fish or fowl. Eats _dairy__ and _eggs__ products. Most popular. •Ovo Vegetarian: does not eat meat, fish, fowl or dairy products. Eats egg products. •Lacto Vegetarian: does not eat meat, fish, fowl or eggs. Eats dairy products.

airline foodservice

• Allergies have become the seventh most common cause of in-flight medical problems. • Allergen management examples: •Allowing passengers with peanut allergies to pre-board flights first •Discontinuing nuts as a snack •Maintaining a nut-free buffer zone

unique challenges in uiversity dining services

• Many menu items offered are self-service. • Labeling items on the serving line must be done correctly and clearly. • Dedicated serving utensils and gloves for allergen-free foods • Separation of foods and food-contact surfaces is vital.

limit sodium

•1,500 mg of sodium per day: Adequate Intake (AI) for individuals ages 9 years and older. •AI: recommended daily average intake level of a nutrient •Having high blood pressure and/or chronic kidney disease • •2300 mg per day: Tolerable Upper Intake Level (UL); upper safe limit • UL: highest daily nutrient intake level that is likely to pose no risk of adverse health effects •Approximately 1 teaspoon of salt per a day

general guide to calories

•40 calories is low 100_ calories is moderate •400 calories or more is high.

Are fats essential nutrients?

•A definition of essential nutrient? -A nutrient that the body cannot synthesize on its own or not to an adequate amount -and must be provided by the diet. •Essential fatty acids help the body function. -Some types are healthier than others. -Essential to eat some fats but it is also harmful to eat too many healthy fats are an important part of a healthy diet

MUFA and PUFA: Unsaturated fatty Acids

•Adequate amount of MUFA and PUFA may help lower bad cholesterol. •But, a moderate intake of all types of fats is BEST. - too much fat, regardless of type, can be unhealthful. •MUFA (mono-unsaturated fatty acids) examples -Nuts (peanuts, walnuts, almonds, pistachios), avocado, canola, and olive oils •PUFA (poly-unsaturated fatty acids) examples -__seafood___(salmon), fish oils as well as corn, soy, sesame, sunflower oils -___omega 3___fatty acids

food service operations

•Allergen management: An integral part of existing food safety and quality management •Detailed allergen checklists •Comprehensive allergen training programs and ongoing coaching • • Food Allergy Awareness Law •Massachusetts: First state in the U.S. to pass a food allergy awareness law 4 R's refer, review, remember, respond •How can each food service operation ensure the safety of allergic guests? •What policies and procedures are in place for minimizing potential risks associated with food allergies? Allergy Eats: Online guide for Allergy-Friendly Food Service operation airlines air canada and jet blue have peanut buffer

artificial sweeteners

•Americans consume 8,000 tons of artificial sweeteners every year.

Protein Sources

•Any advantages of obtaining your protein from vegetable rather than animal products? -SFAs are much lower in vegetable protein, than in animal protein. -Vegetable protein also contains fiber and other micronutrients that animal foods are short of. Vegetarians who consume no animal products -Supplement their diet with good source of vitamin B12__, vitamin D, iron, and calcium.

Are dietary supplements approved by FDA?

•Any reports of harmful health effects from consumers? •FDA investigation; recall • FDA suggests that you consult with a health care professional before using any dietary supplement.

EU food information for consumers

•As of December 2016, presentation of allergen information will be mandatory for non packaged goods. - Affects retailers, restaurants, takeout foods, bakeries and institutional foodservice operations

Cutting Board and Food Safety

•Avoid cross-contamination! •Cleaning and sanitizing butting boards •Acceptable materials •Nonporous acrylic, plastic, or glass boards •Solid wood boards like oak •Unacceptable material - _____ soft wood such as pine (they harbor bacteria)

sanitizers

•Chlorine-based •(bleach_) •Contact time: at least seven seconds •Inexpensive •Active against all microorganisms if used properly •Possible skin irritation •Corrosion of some metals iodine based •Contact time: at least 30_ seconds •Expensive •Widely destroy most bacterial cells •No residue or non-irritating •Stain some surfaces quaternary ammonium compounds (QUATS) •Contact time: at least 30 seconds •__non corrosive __ •Non-irritating •Ordorless •Not as quickly inactivated

Cholesterol

•Cholesterol is also vital to our health and well-being! -Make bile acids, which allows us to digest fat -Maintain cell membranes -Make many hormones -Make vitamin D •Our body's cells and the liver produce cholesterol, so it is _not an essesntial nutrient. •Our body manufactures about 700 - 1000 milligrams of cholesterol daily. •You only need to eat only 200 to 300mg of cholesterol a day. About 80% of the body's cholesterol is produced by liver - The rest comes from our diet Dietary cholesterol comes primarily from animal sources: Usually found in foods with a large % of saturated fats (e.g., egg yolks, whole-milk dairy products, and high-fat meats)

Protein Foods: "Vary your protein routine"

•Choose low-fat or lean meat and poultry. •Switch to baking, broiling or grilling more often. •Vary your choices to include more fish, soy products, beans, and unsalted nuts & seeds. •Legumes (including beans, peas, and lentils) are included in both the protein and vegetable groups. •Eat about 5 ½ oz of lean protein foods* each day. •These food provide protein, vitamin B6, Vitamin B12, magnesium, iron, zinc, niacin, riboflavin, and thiamin

Proteins: Major Functions

•Contributes to cell growth, repair, and maintenance. •Act as _enzymes__ and hormones. •Help maintain fluid (water) balance and pH balance. •Maintain a strong immune_ system. Protein also gives energy 4_ Kcal per gram (But, this should not be a main function of protein in your body)

Holding/Cooling/Reheating Control Point

•Critical control point •Maintain safe temperatures •Minimum times in the TDZ leftovers- cover, label, date, store •Hot food can be held safely with hot-holding equipment designed to operate at temperatures in excess of 135°F (57°C). •Cold food should be held at an internal temperature of 41°F (5°C) or below.

Symptoms or signs of protein deficiency

•Decreased muscle content •Weak immunity (vulnerable to infection) •Swelling of feet / hands (edema__ ?) •Hair loss and/or nails stop growing •Wounds do not heal rapidly •Liver damage or fatty liver •Bone fracture •And more..

Wiping wet cloths should be stored in sanitizing solution, when it is not used.

•Dedicated wiping cloths should be used so there is no cross-contamination from surface to surface. -a wiping cloth used to wash dishes should not be used to wipe table tops.

cleaning agents

•Detergents: tableware, surface, and equipment •Abrasive cleaners: pots and pans •Acid cleaners (or delimers): mineral deposits_ / scale in warewashing machines •degreaser_: burned-on grease

HACCP principle 4: Establish Procedures to Monitor Process

•Determine the best ways to check critical limits (e.g., temperature requirements) to ensure they are consistently met. •How to monitor the cooking temperature of chicken at your operation? •Inserting a clean and sanitized thermocouple probe into thickest part of each breast. •Ensure to reach the minimum internal temperature of 1650F (740C)

Fruits: "Focus on Whole Fruits"

•Eat a greater variety of fruits (fresh, frozen, or dried) •Go easy on the fruit juices •Eat at least 1 1/2_ cups* of fruit every day. •Fruits provide fiver, vitamins A and C, potassium, and magnesium.

"Make half your plate fruits and vegetables" Vegetables: Vary your veggie

•Eat a variety of vegetables and increase consumption of dark-green and orange vegetables, as well as dry beans and peas. ' •Eat at least 2 1/2cups* of vegetables each day.

Cautions about high-protein diets

•Eating too much protein has no benefits! -Not resulting in bigger muscles, stronger bones, or increased immunity -Avoid protein powder supplements to diets already providing adequate protein. •Protein function best when consuming adequate amount of carbs and fats. §associated with high cholesterol §increasing the liver's, kidney's, and heart's workloads, §high intakes of animal proteins are associated with certain cancers (cancer of colon) •The saturated fatty acids (SFAs) are high in animal proteins

equipment selection

•Equipment selection - NSF standards •Considerations for other areas of the facility -Service sinks -Handwashing station

FDA's regulations: dietary supplements

•FDA regulates both finished dietary supplement products and dietary ingredients. •FDA is responsible for taking actions against any adulterated or misbranded dietary supplement product. Dietary supplements are regulated by the FDA as food, not as drugs.

fats in the body

•Fats are difficult for our body to digest, absorb, and metabolize. -Fat and water do not mix well! •Fats are mixtures of fatty acids (a.k.a lipids) -Containing a mixture of saturated and unsaturated fatty acids It is more difficult for the body to breakdown saturated fats than unsaturated fats

USDA MyPlate

•Focus on a visual cue that identifies the five basic food groups, based on "Dietary Guidelines for Americans" -Example of old My Pyramid •Fruits, vegetables, grains, meat & beans, and milk -Example of new MyPlate •Fruits, vegetables, grains, _protein_, and _dairy__ MyPlate: simplified graphic approach (portion size of the different food group components) -Effective since June 2011 THINK about what you actually put on your plates!

Poor diet is the No. 1 cause of ill health in the U.S.

•Half of American adults already live with one or more diet-related chronic illnesses (Center for Science in the Public Interest)

utilizing technology

•Handheld, portable allergen testing devices build your own menu interactive allergen menu program-access online/mobile increase guest, staff, and owner satisfaction

food allergy symptoms

•Hives •Redness of the skin or a rash •Tingling or itchy sensation in the mouth •Abdominal cramps •Dry coughing or wheezing •Dizziness or light-headedness Swelling of the face, tongue, or lips Nausea or vomiting Diarrhea Swelling of the throat and vocal cords Difficulty breathing Loss of consciousness Anaphylactic shock: •Constricted airways in the lungs •Sudden low blood pressure •Dangerous swelling of the throat •Loss of consciousness from a dramatic drop in blood pressure

training food service staff

•Identifying allergenic foods •Communicating potential issues to guests; ongoing conversation •Immediately phone emergency medical services and tell manager about an allergic emergency •Properly remove and replace all utensils from allergenic and non-allergenic products •Daily meetings with staff to update allergy information and coach

Five risk factors causing foodborne illnesses (CDC) - last time!

•Improper holding temp •Inadequate cooking •Contaminated equipment •Food from unsafe sources, •Poor personal hygiene clean- separate - cook - chill

trans fat: nutrition facts

•In 2003, the WHO recognized the negative effects of trans fat consumption on health -As a result, it used to recommend** that trans fat should make up less than 1% of total energy intake. -If you need 2,000 calories per a day, it was recommended to consume less than 2 grams of trans fat. FDA currently requires that trans fat (effective Jan 2006 for trans fat) be listed on the nutrition facts. •The FDA ruled that trans fat (partially hydrogenated oils) is not "generally recognized as SAFE" for use in human food in June 2015. "No amount of trans fat is acceptable, from a health standpoint"

sodium

•Is sodium an essential dietary nutrient? -_yes_ ! Sodium is a mineral that our body must have in order to function properly •Sodium plays a key role in 1)Normal nerve, muscle function 2)water balance in the body. 3)blood volume

HACCP principle 7: Establish Recordkeeping and documentation

•Keep records while performing monitoring activities! •Monitoring records (e.g., temperature monitoring) corrective action records verification and validation records

nutrition facts: nutrition amounts

•Listed in two ways -In metric amounts (in grams) -A percentage of the daily value, developed by FDA. •The percentage of the Daily Value is based on -A 2000-kcalorie diet

saturated fats

•Main dietary cause of high blood cholesterol •Mostly found in food items from animals. •Some founds in _plants__ (e.g., tropical oils) •Coconut, coconut oil, palm oil, cocoa butter. •Solid fats: Foods high in saturated fats are __solid___at room temperature! Saturated fat - less than _10%__ of calories per day starting at _____age 2 __

cooking and food safety and quality management

•Monitor temperatures using a calibrated thermometer •Using a food thermometer is the only reliable method to ensure safety of products. Measuring Accuracy (FDA code) •Food temperature: To be accurate to +/-2˚F •Air temp. / food storage: To be accurate to +/- 3˚F color is not a reliable indicator

Fat Label Claims

•More than 5,000 different fat-modified foods on market. •The FDA and the USDA have set specific regulations on allowable product descriptions for reduced-fat products -Reduced or less fat = at least 25% less fat as compared to a standard serving -Light: 50% or less of the fat as compared with a standard serving amount Claim for one serving: Fat-free = less than .5 g of fat Low-fat = _3_ g of fat or less per serving •One TBSP of butter? About 11 grams of fat -One teaspoon has 1/3 of that or 3.66 grams of fat

protein defficiency

•Most Americans meet or exceed the RDA (recommended dietary allowance) for protein. -No need to increase protein intake generally. -Little scientific evidence that taking individual amino acids or protein supplements orally can build muscle or improve strength. •Proteins are especially essential for nursing mothers, actively growing children, and persons recovering from illness. Protein deficiency is not_ a big concern generally in US.

accomodating those with food allergies

•Nearly half of reported severe food allergy reactions were caused by food from restaurants or other food service establishments. •Train the staff •Ongoing coaching of the staff •Conversation with guests and staff

special flooring needs

•Nonslip surfaces are ideal for the entire kitchen area. •Floor mats •Behind the food production line; in areas where the floor may be wet •Easily removable •Easily cleanable •Coving is required when resilient or hard-surface flooring materials are used: •Food preparation •Storage areas •Utensil washing areas •Restrooms •Handwashing areas Floor coving_ is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that can not be cleaned

meatless monday

•One day a week, cut the meat. •Launched in 2003 • Meatless Monday is a non-profit initiative of The Monday Campaigns.

The Biggest sources of saturated fat in the Diet (USA)

•Pizza and cheese •Whole and reduced-fat milk, butter, and dairy desserts •Processed meat products (sausage, bacon, beef, hamburgers) •Cookies •A variety of mixed fast food dishes

Essential Amino vs Non-essential Amino

•Proteins are made of amino acids (building blocks of proteins) assembled in chains - 20 different amino acids. •_essential___ amino acids (9_) -Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonlin, tryptophan, valine -Cannot be made in the body or cannot be made in the quantities needed. •Nonessential amino acids (11) -Can be made in the body

Informing Guests and Staff about Food Allergen Ingredients

•Providing complete information on the menu about allergen ingredients in food items •Servers' training to explain all menu items •At least one manger on each shift who is knowledgeable about food allergy •Highlight which items are safe choices for guests who have specific allergies

A healthy eating pattern limits:

•Saturated fats, trans fats, added sugars, and sodium Specific limits: •Consume less than___10__ percent of calories per day from added sugars •Consume less than ___10__ percent of calories per day from saturated fats •Consume less than 2,300 milligrams (mg) per day of sodium •If alcohol is consumed: •Adults: Up to one drink per day for women and up to two drinks per day for men

new thinking: not all fat is bad

•Scientific evidence -Replacing saturated fat with carbohydrates does NOT reduce the risk of cardiovascular disease (CVD). -Excessive carb intake is linked to diabetes, cancer, and heart disease Replace foods high in saturated fat with foods higher in unsaturated fats!

approved thawing methods

•Slacking (e.g., process of gradually thawing, frozen food in preparation for deep-frying) •Under refrigeration at temperatures of 41°F (5°C) or less •Submerged in cold running water (70°F [21°C] or less) •Microwave oven thawing never that frozen foods at room temperature

the cooking control point

•Spores of Clostridium perfringens and the toxin of Staphylococcus aureus are not destroyed by normal cooking procedures.

elements of a food safety management system

•Standard operating procedures •Formal food safety training and retraining •Certified food safety manager / staff member •Self-inspection or internal inspections conducted by managers and staff •Third-party food safety auditing (e.g., Ecosure) •Monitoring and recordkeeping of time-temperature control •Written staff health policy (Ch2) •Cleaning and sanitation program •Corrective action plans in place •Hazard Analysis Critical Control Point (HACCP) program

The preparing control point risky items

•TCS Foods •Natural contaminants (e.g., soil-grown vegetables and fresh fish) •Multiple preparation steps •Exposed to TDZ for long periods of time •Prepared in large quantities Safe food handling is essential for highly susceptible people.

NYC sodium label

•The sodium warning icon must appear on chain restaurants (with 15 or more locations nationwide) next to any menu item with 2,300 mg of sodium or more

preventing cross contact

•Trace amounts of an allergenic food coming into contact with another food item and their proteins mix •Tiniest amounts of food protein can cause a severe allergic reaction in people with food allergies •Cross-Contact vs. Cross-Contamination •Preparing different kinds of sandwiches on the same countertop •Cooking fish and chicken on the same flat top grill •Ranch dressing drips onto a vinaigrette stored on a lower shelf •Milk leaks onto margarine stored on the same shelf •Dipping a knife used to spread peanut butter into a jelly jar

single service items

•Treat single service items (including plates, plastic utensils and cups) just like food items! •Need to be checked on delivery for damage or contamination •Must be received in undamaged original packaging. •Must be covered and protected against the potential for cross contamination at all times. At an off-site event where utensils cannot be washed and sanitized properly, it is best to use single-use service items.

what is now required on the label

•Vitamin D_ and potassium are now REQUIRED to be listed on the label •Calcium and iron will continue to be listed on the label

preparation activities

•Washing •Peeling •Trimming •Dicing •Chopping •Cutting

Preparing and Food Safety and Quality Management

•Work tables, especially food-contact surfaces, should be cleaned, rinsed, and sanitized frequently - at least every time a change in use occurs. •Color-coded cutting boards for reducing cross-contamination - Wooden cutting boards not allowed by many health departments clean - rinse - sanitize

Do I need folic acid?

•Yes! Every woman needs to get enough folic acid / folate each day, even if she does not plan to become pregnant. •Folic acid / folate is also important for men. -Our bodies make new cells every day—blood, skin, hair, nails and others. Folic acid is needed to make these new cells (CDC). Some clinical studies showed: who regularly consumed the recommended daily allowance (RDA) of 400 micrograms (mcg) of folic acid through foods and supplements cut their risk of developing Alzheimer's by more than 50 percent.

All ingredients should be assembled in the work area before preparation begins.

•_mise en place_______ •Reduce errors •Reduce food handling time •Reduce exposure to the TDZ

A HACCP plan may also be required in the U.S if the processing method carries a higher risk of causing a foodborne illness.

•_smoking_ food as a method to preserve it •Using food additives •_curing__ food •Custom-processing animals (dressing deer) •Packaging food using reduced-oxygen packaging (ROP) methods - Vacuum-packed •Pasteurizing juice on-site and packaging it for later sale.

Reheating control TCS foods are reheated for hot holding

•all parts of the food must reach minimum internal temperatures of _165__ °F (74°C) for 15 seconds. •ensure that food reaches these temperatures within two hours from beginning to the end .Food product should never be reheated on a steam table.