Food Handler's License

Refrigerated storage

By keeping cold foods cold, the microorganisms that are found naturally on these foods are kept to a minimum. Cold temperature does not kill microorganisms; however, it slows down their growth. Pre-packaged cold foods must be stored at temperatures recommended by the manufacturer. This is especially important when dealing with vacuum packed foods, modified atmosphere packages and sous vide foods. Use FIFO Store cooked foods above raw foods to avoid cross-contamination. Keep cooked food items covered unless they are in the process of cooling, in which case they must be covered after being cooled to 41°F. Avoid placing large pots of hot foods in a refrigerator. This will cause the temperature of the refrigerator to rise and other foods will be out of temperature. Store foods away from dripping condensate, at least six inches above the floor and with enough space between items to encourage air circulation.

Freezer storage

By keeping foods frozen solid, the bacterial growth is minimal at best. However, if frozen foods are thawed and then refrozen, then harmful bacteria can reproduce to dangerous levels when thawed for the second time. In addition to that, the quality of the food is also affected. Never refreeze thawed foods, instead use them immediately. Use FIFO All frozen foods should be frozen solid with temperature at 0°F or lower. Always use clean containers that are clearly labeled and marked, and have proper and secure lids. Allow adequate spacing between food containers to allow for proper air circulation. Never use the freezer for cooling hot foods. When receiving multiple items, always store the frozen foods first, then foods that are to be refrigerated, and finally the non-perishable dry goods. When foods are stored directly in ice, the water from that ice must be drained constantly.

Conditions Necessary for the Growth of Bacteria

"FATTOM" Food the foods that they like the most are the same foods that people like—generally high-protein foods of animal origin such as meat, poultry, fish, shellfish, eggs, milk and milk products Bacteria also thrive on plant products that are heat treated, such as cooked potatoes, cooked pasta, cooked rice, tofu and soy protein foods. Bacteria also grow well in seed sprouts and garlic stored in oil. All these foods are considered as potentially hazardous foods because they promote the rapid growth of bacteria. Acidity Bacteria generally prefer neutral foods or foods with low acidity; foods with high levels of acidity deter bacterial growth. This is why vinegar, which is an acid, is used as a preservative in foods. Any food with a pH value of 4.6 or less is considered too acidic for bacteria to grow; hence, only foods with a pH value of more than 4.6 are considered to be hazardous. Temperature In general, bacteria prefer warm temperatures; those that cause diseases in humans grow most rapidly between 41°F - 140°F (the Temperature Danger Zone). Different bacterias: Psychrophilic bacteria thrive in the cold and grow at temperatures below 50°F. Mesophilic bacteria grow best at temperatures between 50°F - 110°F. This is the group of greatest concern. Thermophilic bacteria thrive in heat and grow best at temperatures between 110°F - 150°F and more. One way to control the growth of bacteria is to ensure that Potentially Hazardous Foods are not held within the Temperature Danger Zone. Time Bacteria require time to grow and multiply. When conditions are favorable, one bacterium will split and become two every 20 to 30 minutes. Thus, the more time spent in the Temperature Danger Zone, the more bacteria will be produced. It is sometimes necessary to hold raw products without refrigeration during preparation and seasoning. In this case, such preparation must be done as rapidly as possible. A useful technique to minimize the exposure of foods to the danger zone is "Batch Preparation". In this method, only enough of a product that can be prepared within a short period of time is removed from refrigeration at any given time. Oxygen Some bacteria, called aerobes, need oxygen from the air in order to grow. Others, called anerobes, thrive with no air or oxygen. Still others will thrive whether oxygen is present or not; these are called facultative. Moisture Bacteria need moisture or water in order to survive; they absorb food in a liquid form through their cell wall. If there is not enough moisture, bacteria will eventually die. Bacteria can therefore be controlled by removing moisture from foods by the processes of dehydration, smoking, freezing and preserving with salt or sugar. Foods treated in this manner have very low water content, and cannot support the growth of bacteria. In this state, they also become shelf stable. Such foods as dried rice, dried pasta and powdered milk will have a long shelf life if maintained in dry conditions. The amount of available moisture in a food is measured by its "water activity value". Water activity describes the amount of water available in food for biological activity. Water can be bound up in with other molecules such as fructose or salt and as such is unavailable to bacteria. Foods that have little water available to bacteria is said to have low Water Activity. Any Food with a Water Activity value of .85 or less does not have enough moisture to support the growth of bacteria and is therefore is safer than foods with high Water Activity. As Water Activity decreases, the safety and shelf life of the food increases. Foods such crackers and dried milk have a very low water activity, both undesirable and pathogenic bacteria will not be able to reproduce on these foods.

Home canned food products and foods prepared in a private home...

...cannot be received by a food service establishment

Grade A points & time

0 to 13 points for sanitary violations one year later

Grade B points & time i'm typing typing ig

14 to 27 points for sanitary violations 5 to 7 months after re-inspection

Grade C points & time

28 or more points for sanitary violations 3 to 5 months after inspection cycle

Receiving canned goods

Canned foods must be commercially processed; not home-canned foods! Cans should be free from rust and dents, properly sealed and labeled, and slightly concave at both ends. A can that is dented on any of its three seams (top, bottom or side) or is severely rusted, severely dented, leaking or has swollen ends must be removed from circulation. Damaged cans may be rejected upon delivery, or must be separated and clearly labeled for return to the supplier.

Hot handling

Cooked foods that are held for service must be held at 140°F or higher. During this period, care must be taken to ensure that the temperature remains at that level, and that the food is protected. Some important precautions: Ensure that the hot holding unit works efficiently and is large enough to accommodate all the food items to be held without double-stacking them. The water temperature must be above 140°F to maintain foods at that temperature. The hot holding unit must also be preheated so that hot foods are placed on a hot unit. Cover food—food that is covered retains heat better than uncovered food does. Use a thermometer to ensure that food is at the proper temperature. Practice product rotation—return food items that are losing heat to the stove or oven, and replace them with hot foods kept in reserve. Do not double-stack or overfill containers. Food in the top container will not receive adequate heat; the same will happen to food in the top of overfilled containers. Do not use the hot holding unit to reheat refrigerated foods. This equipment is not designed for reheating; it is designed to keep hot foods hot

Drying facilities

Adequate facilities must be provided to air- dry washed utensils and equipment. Adequately sanitized drain boards or easily moveable dish tables that conform with NSF International Standards should be provided with separate ones for soiled and clean utensils (for more information, visit www.nsf.org). Drain boards and dish tables should be pitched a minimum of 1/8 inch per foot and drainage directed into a sink to prevent contamination of other areas of the dish table or drain board. Drain boards may generally be at least 36 to 48 inches long and 30 inches wide.

Two-Compartment Pot Wash Sink

Adequate facilities should be provided for washing pots and pans. A two-compartment sink may be used for this purpose. This sink cannot be used for dish washing as that requires a three-step process hence the need for a three-compartment sink.

Food On Display

All food on display, whether being served or being held, must be adequately protected from contamination by being individually wrapped, by sneeze guards and display cases, or by other effective means.

Receiving eggs

All shell eggs must be received clean and unbroken from an approved source SALMONELLA ENTERITDIS inside eggs Eggs should be bought from suppliers who deliver them in refrigerated trucks and upon receipt, must be kept refrigerated at an ambient temperature of 45°F until they are used.

Cooking in a microwave oven

Allows for a faster cooking process, however the cooking is uneven and can lead to "cold spots" where bacteria can easily multiply to a dangerous level. Guidelines: _ Arrange food items evenly and cover the dish with a lid or plastic wrap; the moist heat will help destroy harmful bacteria and ensure uniform cooking. _ When cooking large cuts of meats, adjust the settings to medium power, and cook for longer periods of time to ensure proper cooking. _ Stir or rotate food halfway through the process to eliminate cold spots where harmful bacteria can survive, and for more even cooking. _ Foods may be partially cooked in the microwave oven and then transferred to conventional oven for completion, however this transfer must be done immediately. _ Let food stand for at least two minutes after microwaving to allow even distribution of heat throughout the product. _ Use a food thermometer to verify that the proper temperature is reached. Due to uneven cooking process in the microwave ovens, add 25°F to the final cooking temperature to ensure thorough cooking

What is Ready-To- Eat Food?

Any food product that does not need additional heat treatment or washing is called ready-to-eat food. Extra care must be taken to ensure the safety of these foods.

Bacterial reproduction

Bacteria reproduce by splitting in two; this is called binary fission. Therefore, their numbers are always doubling one bacterium generates two and each of these generates two more, resulting in a total of four. Rapid bacterial multiplication compromises food safety. This happens under certain conditions, including moisture, warmth, nutrients and time. Under ideal conditions, one organism can become two in as little as 20 minutes to 30 minutes.

Bacteria

Bacteria, commonly called germs, are extremely small, plant-like organisms that can only be seen with a microscope - one million could fit on the head of a pin. Like any living thing, bacteria require food, moisture and the proper temperature for growth. Bacteria are found everywhere on the earth, in air and water. The soil abounds with bacteria that grow on dead organic matter. The main objective in protecting public health is to control and destroy pathogenic (disease-causing) bacteria, and those that cause food spoilage. Proper food handling and storage can keep these organisms to a bare minimum.

Beneficial bacteria

Beneficial bacteria are used in the production of various foods, including cultured milk, yogurt, cheese and sauerkraut.

Benign bacteria

Benign bacteria are neither helpful nor harmful to humans. Of the hundreds of thousands of strains of bacteria, most fall in this category.

Cooking

Cooking is a critical step in food preparation; it is during this stage that we have the opportunity to destroy any microorganisms or germs that are on raw foods. Cooking food to an internal temperature that will destroy microorganisms ensures the safety of that food. The required internal temperature must be reached without any interruption of the cooking process. It is important to use a sanitized, properly calibrated thermometer to verify that the required cooking temperature is reached. Poultry, Stuffed Meat and Stuffing Containing Meat: must be cooked to an internal temperature of 165°F for 15 seconds. A good practice when dealing with stuffed poultry is to cook the stuffing separately from the poultry. Stuffing acts as insulation and can prevent heat from reaching the inside of the bird. Pork and Foods Containing Pork: Pork and any food containing pork must be cooked to an internal temperature of 150°F for 15 seconds. Shell Eggs and Foods Containing Shell Eggs: Shell eggs and foods containing shell eggs must be cooked to at least 145°F for 15 seconds. An exception may be made for an individual customer who requests the preparation of a shell egg in a style that is prepared at a temperature lower than 145°F. Commercially pasteurized eggs must be used for foods made with eggs that are served without cooking or are lightly cooked, such as Caesar salad dressing, eggnog, hollandaise or other similar sauces. Ground Meat and Food Containing Ground Meat: Ground meat and food containing ground meat are required to be cooked to 158°F for 15 seconds unless otherwise requested by the customer. Meat and Fish: Meat, fish and other potentially hazardous foods not listed above are required to be cooked to 140°F for 15 seconds. Rare Roast Beef: Rare roast beef and/or rare beef steaks are to be cooked to the following minimum temperatures and times, unless otherwise requested by the customer:

Avoiding cross contamination

Cross-contamination can be reduced by establishing separate areas for food-handling operations that involve raw versus finished food. A separate food preparation sink for washing raw fruits and vegetables is suggested. Whenever chopping boards are used, they could be color-coded or labeled for specific use. Also, food storage and preparation areas must be separate from sleeping and living areas.

Dedicated food washing sinks

Cross-contamination happens when bacteria from one food spread to another. This is a common cause of foodborne illnesses. One way to prevent this is to keep cooked and ready-to-eat foods away from potentially hazardous raw foods, such as meat, poultry and fish. To reduce the risk of cross-contamination, the Health Code now requires washing food in: A single-compartment culinary sink used for this purpose only A dedicated compartment of a mult icompartment sink A food-grade container or colander (if neither of the above is available) Food-washing sinks must be cleaned and sanitized prior to use and after the washing of raw meat. A sink in which food is washed may not be used as a slop or utility sink or for hand-washing.

Destroying bacteria

Destruction by Heat The most reliable and time-tested method. This method is most effective when both time and temperature factors are applied. Not only do we have to reach the desired temperature to destroy bacteria, but we must allow sufficient time to permit the heat to kill the more sturdy ones. The lower the temperature of the heat applied, the longer the time required to kill bacteria; conversely, the higher the temperature, the less time is necessary. An example of this principle involves the two accepted methods for pasteurizing milk. In the "holding" method, milk is held at a temperature of 145°F for thirty minutes while in the "flash" or "high temperature short time" method, milk is held at 161°F for fifteen seconds. Destruction by Chemicals Bacteria can be destroyed by chemical agents. Chemicals that kill bacteria are called germicides or bactericides. Examples are carbolic acid, formaldehyde, iodine, chlorine and quaternary compounds. The effectiveness of a bactericide depends on the concentration used. When used to kill pathogenic (disease- causing) organisms, it is called a sanitizer. The most popular sanitizer used in the food industry is chlorine. Other Methods of Destruction When exposed to air and sunlight, bacteria are destroyed due to the combined effects of the lack of moisture and exposure to the ultraviolet rays of the sun. Refrigeration Refrigeration of foods does not destroy the bacteria already present. Cold temperatures from 0°F to 41°F will inhibit or slow the growth of bacteria. Thus, a food item will still be safe after several days in a refrigerator but not indefinitely. Freezing foods at or below 0°F will further slow or even stop the growth of bacteria but will not kill them.

Disposable glove usage

Disposable gloves must be changed when they become contaminated, torn or when the food service worker leaves the food preparation area. They should also be changed frequently to minimize build-up of perspiration and bacteria inside the glove. Disposable gloves worn during preparation of raw foods, such as uncooked meat and poultry, must not be used to prepare ready-to-eat food. Change gloves when moving from preparing a raw to preparing a ready-to-eat food. A glove can be worn on the hand that is used to prepare ready-to-eat ingredients, leaving the other hand uncovered for placing raw ingredients on the grill. It is safest to wear close fitting gloves when operating a slicing machine or chopping and cutting food.

Commissioner of Health can close restaurant if

Doesn't correct a public health hazard No permit or expired permit Repeated violations of Health Code Interference with the duties of a health inspector

Donts for personal hygiene

Don't smoke or use tobacco in any form while in the food preparation area. Don't work when you have a fever, cough, cold, upset stomach or diarrhea. Don't work if you have infected, pus-filled wound. Don't spit while preparing food.

Receiving dry foods

Dry foods such as grains, peas, beans, flour and sugar should be dry when received. Moisture will cause growth of molds and deterioration. Broken and defective packages may indicate contamination; look also for rodent teeth marks and the presence of insects. Whenever these products are removed from their original containers, they must be stored in tightly covered, rodent-proof containers made of stainless steel or food-grade plastic with proper labels.

General receiving tips

Ensure that refrigerated foods are delivered at 41°F or below. (Except, as noted previously, smoked fish must be received at 38° F or lower.) Ensure that frozen foods are delivered at 0°F or lower. All packaging must be intact. Any frozen food packaging that shows signs of thawing and refreezing should be rejected. Signs include liquid or frozen liquids on the outside packaging, formation of ice crystals on the packaging or on the product, and water stains.

Equipment Location

Equipment, including ice makers and ice storage bins, should not be located under exposed or unprotected sewer lines, condensation lines, open stairwells or other sources of contamination. Equipment installation requirements and recommendations (to ensure proper spacing and sealing to allow for adequate and easy cleaning) include: Whenever possible, equipment should be mounted on castors or wheels to facilitate easy moving, cleaning and provide a flexibility of operation. Floor-mounted equipment should be sealed to the floor around the entire perimeter of the equipment or elevated on legs to provide at least six inches of clearance between the floor and equipment. Spacing between and behind equipment should be sufficient to permit cleaning.

What is food

Food is any edible substance, ice, beverage or ingredient intended for use, and used or sold for, human consumption.

FOOD-BORNE INFECTION

Food-borne illness is caused by eating food that contains LARGE NUMBERS OF MICROORgANISMS which then enter the human digestive tract and disrupt the functions of the intestines, resulting in diarrhea and other problems. The severity of the problem depends on the AMOUNT INGESTED and the particular BACTERIUM. first symptoms 6-48 hours after food is consumed

FOOD-BORNE INTOXICATION

Food-borne intoxication is caused by eating food that CONTAINS TOXINS generated by certain microorganisms. The longer a microorganism is on a food, the more time it has to multiply and produce its waste products. It is important to note that food-borne intoxication will cause nausea and vomiting, either immediately after the food is eaten or WITHIN THE FIRST 6 HOURS. Toxins are NOT DESTROYED BY HEAT. Once they are formed, no amount of cooking will inactivate them.

FOOD-BORNE TOXIN-MEDIATED INFECTION

Food-borne toxin mediated infection occurs when food that has microorganisms on it is INGESTED. These micro-organisms find favorable growth conditions in the INTESTINES and produce toxins that will then cause a food-borne illness.

Calibrating thermometers

For some, placing the thermometer in 50/50 solution of ice and water or boiling water, and hitting the "reset" button will automatically calibrate the thermometer. Bi-metallic stem thermometers may be calibrated by two methods: Boiling-Point Method or Ice-Point method

Receiving beef

Fresh beef must be received at 41°F or below, and frozen beef at 0°F or below. It should be bright to dark red in color with no suspicious odor.

Receiving fresh fish

Fresh fish must be received cold and on ice at 41°F or less. There should be no objectionable odor. The eyes must be clear and bulging, the gills bright red, and the flesh firm and elastic. Fish that is going bad will have a fishy odor; eyes that are cloudy, red-rimmed and sunken; and gills that are grey or greenish. The flesh will pit under pressure and be easily pulled away from the bones; and the scales may be loose.

Gas-fired hot water heaters

Gas-fired hot water heaters produce carbon monoxide as a waste product. This is an insidious gas that can result in death when breathed, thus it is imperative that this gas be vented to the outside. Important considerations when dealing with a gas-fired hot water heater are: The vent pipe must be made of rigid material and installed at an upward slope then led to the outside air. The gas flame should be properly adjusted so that it burns in a bluish color. The heater must be tested for back draft at the wind diverter. A severe back draft can extinguish the pilot light and cause an accumulation of gas that can result in an explosion. Also, any blockage can also cause carbon monoxide to accumulate inside the facility.

Hot holding and reheating equipment

Hot holding equipment must be capable of maintaining the internal temperature of potentially hazardous foods at 140°F or above during service, display or holding periods. Reheating equipment must be capable of raising the internal temperature of potentially hazardous foods to at least 165°F within two hours. Metal stem-type, numerically scaled, thermometers accurate to + or - 2°F are required to monitor temperatures.

Cleaning and sanitizing

In order to reduce the number of bacteria and eliminate food for bacterial growth we need to clean and sanitize dishes, silverware and equipment. Sanitizing can be done by one of two methods : Hot water sanitization through manual and mechanical dishwashing. Chemical sanitization through manual and mechanical dishwashing. Use a three-compartment sink when cleaning dishes. Follow the steps below to maintain sanitary dishes: Scrape and pre-rinse all dishes and utensils with warm water from a spray type nozzle promptly before food can dry onto them. This step keeps the wash water free of large food particles, loosens dried-on foods, reduces stains on dishes and saves detergent. Wash energetically in first compartment with warm water at 110°F - 120— F using a good dish detergent and brush. Dish detergent does not sanitize utensils. Rinse utensils in the second compartment immersing them clean, warm water. Be sure dish detergent is rinsed off. Change the rinse water frequently. Do not rinse dishes in dirty water Sanitize utensils in third compartment with hot water or a chemical sanitizer. Rinse utensils using a long-handled wire basket in clean hot water at a temperature of at least 170°F for no less than 30 seconds. An alternate method is to submerge utensils for at least one minute in a sanitizing solution containing at least 50 parts per million of chlorine at a temperature of at least 75°F. Drain and air dry dishes-do not towel dry as it re-contaminates utensils. Store utensils, glasses and cups upside down in a clean dry place. Manual Dishwashing Use a three-compartment sink (first compartment - wash; second compartment - rinse; third compartment - sanitize). Air dry. Get the third compartment to reach 170°F by using a separate booster or a burner that placed directly under the sink. Use an immersion basket with handles for at least 30 seconds. High temp mechanical dishwasher: The final rinse cycle must be hot enough to bring the temperature of the dishes to 170—F but not exceed 195—F because the water will vaporize before sanitization is achieved. Chemical sanitization: This is achieved by using either a three-compartment sink or a low temperature dishwasher. Chemicals are used for sanitization; a common one is chlorine. When done manually using a three-compartment sink, the third compartment is filled with warm water, approximately 75°F, and chlorine bleach is used at a strength of 50 parts per million. This must be measured with a test kit to ensure the correct strength. When using a low temperature mechanical dishwasher, the chemical must be dispensed automatically and the final rinse temperature should be between 75°F - 140°F or as per manufacturer's specification. A test kit is needed to ensure that the proper strength of sanitizer, 50 parts per million, is used. When using a test strip, dip it into the final rinse water and note the color change. Compare this strip with a color comparator to determine the strength.

Receiving fresh fruits and vegetables

Inspection at the time of receipt should include checking firmness, ripeness, signs of bruising and decay. Fruits and raw vegetables must be scrubbed with a brush and washed thoroughly with plenty of running water before serving.

Types of inspections

Inspection of New Restaurants (before opening, no grade) Initial Inspection (unannounced, grade) Re-inspection (after not getting A on initial inspection, grade) Complaint-based Inspection (after complaint, no grade necessarily) Compliance Inspection (after getting C, grades aren't posted)

Chemical Hazards

May be introduced into a food item accidentally or deliberately, or may occur naturally in the food itself. A chemical can be introduced into a food accidentally by the careless use of INSECTICIDES, storing cleaning agents and other CHEMICALS NEXT TO OPEN FOODS , and storing acidic foods in metal containers. Contamination can be avoided by: Using an exterminator to apply insecticides and rodenticides. Storing cleaning and other chemicals, including personal medication, away from foods, preferably in a locked cabinet. Storing acidic foods in containers made of food-grade plastic. Clearly labeling all chemicals and following instructions for their use. Chemicals may be used in food items to enhance its taste or appearance, which may cause consumers to become ill. Common examples include: Sulfites used to maintain the color and freshness of cut fruits and vegetables. Monosodium Glutamate (MSG) used to enhance food flavor. Excessive use of sulfites and MSG can result in a serious allergic reaction in sensitive individuals. Adding sulfites to food in a food service establishment is prohibited. Certain foods may contain sulfites when they are produced in a licensed food processing plant, but none may be added when preparing food in a food service establishment. Use of MSG is acceptable when used in moderation and disclosed on the menu. Chemicals found naturally in certain foods may cause food-borne illnesses. Mushrooms can be either poisonous or non-poisonous; it is difficult to distinguish one type from the other. To be sure mushrooms are not poisonous, they must be purchased from a reliable commercial source

Viruses

Minute organic forms which seem to be intermediate between living cells and organic compounds. They are smaller than bacteria, and are sometimes called filterable viruses because they are so small that they can pass through the tiny pores of a porcelain filter which retain bacteria. They cannot be seen through a microscope (magnification of 1500x), but can be seen through an electron microscope (magnification of 1,000,000x). Viruses cause poliomyelitis, smallpox, measles, mumps, encephalitis, influenza, and the common cold. Viruses, like bacteria, are presumed to exist everywhere. Unlike bacteria, viruses cannot reproduce in the food. Food only serves as a reservoir and a transporting mechanism until it is ingested. Once viruses invade our body, they use our cells to duplicate themselves. Most often, the presence of viruses in food supply is an indication of contamination through human feces. Food worker's poor personal hygiene is a major cause of these viral infections. The two most common types of viruses in the food industry are Hepatitis A, and Noroviruses (previously known as Norwalk Virus). Noroviruses have been recently implicated in various food borne illness outbreaks involving cruise ships. Noroviruses are highly contagious and can spread very quickly. Hepatitis A virus can be fatal as it affects the liver.

Temperature Danger Zone

Most microorganisms that cause foodborne illness typically grow best between temperatures of 41°F and 140°F. Keep food out of this zone!

Molds

Multicellular microscopic plants which become visible to the naked eye when growing in sufficient quantity. Mold colonies have definite colors (white, black, green, etc.). They are larger than bacteria or yeasts. Some molds are pathogenic, causing such diseases as athletes' foot, ringworm, and other skin diseases. However, moldy foods usually do not cause illness. In fact, molds are encouraged to grow in certain cheeses to produce a characteristic flavor. The structure of the mold consists of a root-like structure called the mycelium, a stem (aerial filament) called the hypha, and the spore sac, called the sporangium. All molds reproduce by means of spores. Molds are the lowest form of life that have these specialized reproductive cells. Molds require moisture and air for growth and can grow on almost any organic matter, which does not necessarily have to be food. Molds do not require warmth, and grow very well in refrigerators. Neither do molds require much moisture, although the more moisture present, the better they multiply. Methods of destruction for molds are similar to those required for bacteria. Heat, chemicals, and ultraviolet rays destroy mold spores as well as the molds. Refrigeration does not necessarily retard their growth. Certain chemicals act as mold inhibitors. Calcium propionate (Mycoban) is one used in making bread. This chemical when used in the dough, retards the germination of mold spores, and bread so treated will remain mold-free for about five days. One of the most beneficial molds is the Penicillium mold from which penicillin, an antibiotic, is extracted.

Receiving meats

Must have a United States Department of Agriculture (USDA) inspection stamp to show that they're from an approved source Fresh meats must be received at 41°F or below, outside of the Temperature Danger Zone. Color: beef should be bright to dark red in color; lamb a light shade of red; pork light pink with white fat; chicken and poultry meat are light in shade with yellow or white skin. A cause for rejecting fresh meats may include meat with brownish, greenish or black discoloration, purple blotches; slimy, sticky, or dry texture; torn or broken packaging; or any strong odor. If meats and poultry are received frozen, they must be at 0°F or below. Do not accept re-frozen meats. Check for freezer burn or the formation of ice crystals on the meat.

Bare Hand Contact

No bare hand contact with foods that will not be later cooked or reheated before serving Examples: Ready-to-eat foods such as salads and sandwiches Foods that will not later be cooked to a temperature required by the Health Code Food that is not later reheated to 165°F before serving. Instead: Use of utensils such as tongs, spatulas, spoons Use of deli paper or sanitary gloves Even if you wash your hands it's not allowed! Any ready-to-eat food that has been prepared with bare hands is considered to be contaminated and must be discarded.

Campylobacteriosis

Occurs when eating contaminated food. bacteria found in intestines of sheep, pigs, cattle and poultry, and are spread during the slaughter and processing of these animals. This illness is now more commonly reported than Salmonellosis Organism Responsible: Campylobacter jejuni. SourceL Intestine of sheep, pigs, cattle and poultryFoods Involved: Raw milk, poultry, beef, liver and water Onset: 2 to 10 days Intoxication or Infection: Infection Symptoms: Diarrhea (often bloody), severe abdominal pain, fever, loss of appetite, malaise, headache and vomiting Control Measures Properly sanitize equipment to prevent cross-contamination Thoroughly cook meat, poultry, and seafood Use only pasteurized milk Use potable water

Yeasts

One-celled organisms which are larger than bacteria. They, too, are found everywhere, and require food, moisture, warmth, and air for proper growth. Unlike some bacteria which live without air, yeasts must have air in order to grow. They need sugar, but have the ability to change starch into sugar. When yeasts act on sugar, the result is the formation of alcohol and carbon dioxide. Yeasts reproduce by budding, which is similar to binary fission. Generally, the methods described for destruction of bacteria will kill yeasts as well. Yeasts are not generally considered to be pathogenic or harmful, although a few of them do cause skin infections. Wild yeasts, or those that get into a food by accident rather than by design of the food processor, cause food spoilage and decomposition of starch and sugar, and therefore are undesirable.

Parasites

Organisms that live in or on other organisms without benefiting the host organisms. Parasites are not capable of living independently. The two most common parasites that affect the food industry include trichinella spiralis, which is commonly associated with pork, and the round Anisakid worm that is associated with many species of fish. With the growing interest in eating raw marinated fish such as sushi, sashimi, ceviche etc., there is an increased risk of illnesses such as Anisakiasis. One of the ways to control this illness is to freeze fish at minus 31 °F for 15 hours.

Anisakiasis

PARASITE: Anisakis simplex SOURCE: Marine fish (saltwater species) FOODS INVOLVED: Raw, undercooked, or improperly frozen fish like pacific salmon, mackerel, halibut, monkfish, herring, flounder, fluke, cod, haddock, and other fish used for sushi, sashimi, and ceviche. ONSET TIME: Within hours SYMPTOMS: Mild cases include tingling or tickling sensation in throat, vomiting, or coughing up worms. Severe cases include debilitating stomach pains, vomiting, and diarrhea. CONTROL MEASURES Obtain seafood from approved sources. Thoroughly cook all seafood to 145°F or higher. Only use sushi-grade fish for sushi and sashimi. Any fish to be consumed raw should be frozen at minus 31°F for 15 hours.

Cyclosporiasis

PARASITE: Cyclospora cayetanensis SOURCE: Human feces; fecal contaminated water FOODS INVOLVED: Raw produce, raw milk, water. ONSET TIME: About a week SYMPTOMS: Watery diarrhea, mild fever, nausea, abdominal pains. CONTROL MEASURES Ensure food workers practice good personal hygiene. Wash all produce- fruits and vegetables, especially berries, thoroughly. Use potable water.

Cutting, Chopping, Mixing, Mincing and Breading

Preparation may cause food that requires refrigeration to become warm and fall into the Temperature Danger Zone; preparation must be controlled so that the LEAST possible time is spent in this zone. Preparing or processing food in BATCHES minimizes the amount of time it is not refrigerated, reducing the chance that microorganisms will grow. After preparation, if food is not cooked immediately, it must again be refrigerated until it is ready for cooking. Care must be taken to ensure that potentially hazardous foods are never left out in the Temperature Danger Zone when being prepared except during very short periods (no longer than an hour).

Dry Storage

Proper storage of dry foods such as cereals, flour, rice, starches, spices, canned goods, packaged foods and vegetables that do not require refrigeration ensures that these foods will still be usable when needed. Adequate storage space as well as low humidity (50% or less), and low temperatures (70 °F or less) are strongly recommended. Avoid sunlight as it may affect the quality of some foods. Use FIFO Keep foods at least 6 inches off the floor. This allows for proper cleaning and to detect vermin activity. Keep foods in containers with tightly fitted lids. Keep dry storage areas well lighted and ventilated. Install shades on windows to prevent exposure from sunlight. Do not store foods under overhead water lines that may drip due to leaks or condensation. Do not store garbage in dry food storage areas. Make sure that dry storage area is VERMIN PROOF by sealing walls and baseboards and by repairing holes and other openings. Storage of harmful chemicals in the food storage areas can create hazardous situations and hence is prohibited by law. All chemicals must be labeled properly and used in accordance to the instructions on the label. Pesticide use is prohibited unless used by a licensed pest control officer.

Refrigeration equipment

Refrigeration facilities should be adequate to provide for the proper storage, transportation, display, service and rapid cooling of potentially hazardous foods. Specific refrigeration needs should be based upon the menu, number of meals, frequency of delivery, and time of preparation in advance of service. A cooling device capable of rapidly cooling potentially hazardous foods from 140°F to 41°F within 4 hours is recommended. The capacity of the rapid cooling units should be large enough to accommodate the volume of food required to be cooled from 140°F-70°F in 2 hours or less; and from 70°F-41°F in 4 hours or less. Refrigeration units must have numerically scaled thermometers accurate to + or - 2°F with the sensor located to measure air temperature in the warmest part of the unit. Walk-in units should contain shatterproof bulbs providing adequate light. Walk-in units should have condensation lines drain into the sewage system via an air break located outside the unit.

Spores

Some bacteria are able to protect themselves under adverse conditions by forming a protective shell or wall around themselves. In this form, they remain dormant while awaiting the right conditions for them to grow again. During this dormant stage they are called spores. Bacterial spores can be likened to the seeds of a plant that are also resistant to adverse conditions and only grow when conditions become favorable. During the spore stage, bacteria do not reproduce or multiply, but with proper warmth, moisture and air, they resume their normal vegetative stage and growth. Since spores can withstand rigorous conditions, they are difficult to destroy. Fortunately, only relatively few pathogens (for example, tetanus, anthrax and botulism) are spore-forming bacteria.

Toxins in fish (health hazards)

Some fish contain natural toxins and others accumulate toxins from their food or habitat; others develop toxins during storage. Some varieties of the puffer fish produce a deadly poison (tetrodotoxin); eating these fish when they are not properly prepared can result in death. Accumulation of mercury, penta-chlorophenol (PCP) and other harmful chemicals can occur in fish and other seafood if these chemicals have contaminated their habitat. Certain predatory fish, such as barracuda, feed on smaller fish that feed on algae, which during certain seasons and in certain waters may be toxic. This toxicity accumulates in the smaller fish and then in the larger fish that eat them. The poison ciguatoxin, which is not destroyed by cooking, is found in certain fish and causes the food-borne illness ciguatera. Scombroid poisoning is another food-borne illness caused by eating marine fish from the Scombroidae family (for example, tuna and mackerel), and a few non-Scombroidae relatives such as bluefish, dolphin and amberjacks. These fish have high levels of histidine in their flesh which, as the fish decompose, is converted into histamine that can trigger an allergic reaction that mimics a heart attack. Cooking does not destroy histamine; all fish must be gutted and refrigerated soon after being caught.

Storage Areas

Storing foods in passageways, rest rooms, garbage areas, utility rooms, etc. would subject these to contamination. Raw foods must always be stored below and away from cooked foods to avoid cross contamination.

Reheating

The Health Code requires that all cooked, refrigerated potentially hazardous food that is to be served hot must be reheated to 165°F or above for 15 seconds within two hours and held at 140°F or above until served. This destroys bacteria that cause food poisoning and prevents bacteria from growing in the food. It is important to remember that reheating can only be done effectively on a stove or in an oven. A hot holding unit is designed to hold hot foods hot but is not effective in reheating cold foods. Potentially hazardous foods reheated in a microwave oven must be covered and reheated to a temperature of at least 190°F and allowed to stand covered for two minutes afterwards. Microwave ovens cook food unevenly, so the temperature is not distributed equally throughout the food. Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is subject to city, state or federal inspection must be reheated to 140°F within two hours after it is removed from container or package, and held at that temperature until served. Foods should be prepared as close to the serving time as possible and in quantities that will minimize leftovers, thus eliminating any need for cooling and reheating.

Cooling

The NYC Health Code requires that all potentially hazardous foods prepared for later service be cooled down rapidly. This means that within the first two hours of cooling, the foods must be cooled from 140°F to 70°F and then go from 70°F to 41°F within an additional four hours or less. This rapid cooling requirement limits the length of time that potentially hazardous food spends in the temperature danger zone thus limiting the opportunity for growth of harmful bacteria. Food in large, deep containers and large thick pieces of meat are difficult to cool down quickly. Great care must be taken during the cooling of soups, sauces, gravies, stews, rice, chili, whole turkey, turkey breast and whole roast beef. The temperature of cooling foods must be monitored and documented with a food product thermometer. Take the temperature of the cooling food each hour to ensure that it is cooling within the required time. Start these measurements at 140°F. Potentially hazardous foods that have been allowed to cool over an extended period of time- more than 2 hours when cooling from 140°F to 70°F, and more than 4 hours when cooling from 70°F to 41°F or below, are considered contaminated and must be discarded. It is a fact that smaller portions of food cool down faster than larger portions. Hence, to encourage faster cooling, roasts and other large cuts of meat should be cut into portions no larger than 6 pounds. Thick foods like chili and refried beans should be poured out into shallow pans 4 inches deep. In both these cases, there is more surface area thus heat escapes faster. Cooling must take place in the refrigerator or in an ice bath. Never cool foods down by simply leaving them out at room temperature. Foods do not cool at a constant rate. Hot food tends to cool relatively quickly while still very hot; the rate of cooling then slows greatly as the food temperature gets closer to the temperature of the refrigerator. The "cooling tracking sheet" is a good guide to show if foods are cooling properly. The food temperature must drop from 140°F to 90°F or lower by the end of first hour. If this doesn't happen, it clearly means that the rate of cooling is too slow and foods will never reach 70°F within 2 hours. Many food workers underestimate the amount of time it takes for foods to cool down. Under typical restaurant kitchen refrigeration, a one-gallon container of cooked ground meat may take up to 15 hours to cool down. For this reason, it is essential to monitor food temperatures during the cooling process. Rapid cooling methods: _ Always leave food uncovered during cooling; this will hasten the cooling process, replace the cover or lid only after the food has cooled down to 41°F. _ Foods must be cooled in a refrigerator or in an ice bath. They should never be allowed to cool while stored at room temperature, for example, being left out on top of a counter. _ Cut large pieces of meat into smaller pieces, 6 pounds or less. Such small portions will cool rapidly. Larger pieces take longer to cool. _ Do not cool foods in large deep pots. Pour out the contents of large containers into much smaller ones or into shallow pans 4 inches deep with the product depth of 1 to 2 inches. _ Use an ice water bath. An ice water bath can be made up by filling a sink or other large container with ice and water. Place the container of hot food into the ice water bath. While foods are cooling in this ice bath, stir the food periodically. Do not forget to replace the ice as it melts away. _ You may apply ice directly into food as an ingredient. Thick soups and gravies may be cooled down rapidly by adding ice directly into the food. _ Use a Rapid Chill unit or a Blast chiller. _ Insert an ice paddle into food and stir. _ You may combine methods above, e.g., cut foods into small pieces and place in shallow pans in an ice-water bath. _ Metal containers such a stainless steel or aluminum are great conductors of heat. Use metal containers for all cooling operations.

Cleaning and sanitizing fixed equipment

The equipment must first be disconnected from its power source and then all removable parts should be removed, washed, rinsed and sanitized in a sink. All other remaining food contact surfaces must be washed with a cloth and soapy water, then rinsed and sanitized with a chlorine bleach solution that is 100 parts per million strong. The strength of this solution is double that of the solution used for immersing dishes. An ounce of household bleach in a gallon of water will be 100 parts per million. All parts should then be air-dried and all food contact surfaces covered when the equipment is not in use.

Receiving pork

The meat is light pink in color and the fat is white. A good way to check for spoilage is to insert a knife into the meat all the way to the bone and check the blade for any suspicious odors.

Biological Hazards

The most significant health hazard comes from the smallest and simplest living organisms — bacteria, viruses, parasites and fungi — which pose a serious threat since, unlike physical hazards, they cannot be easily seen with the naked eye or otherwise detected. Some are visible under a microscope, such as bacteria and viruses (which pose the biggest threat to food safety), and parasites are visible under an intense source of light known as candling. Others, such as fungi, are only visible when sufficient colonies have formed.

Trichinosis

The parasite that causes this illness is found in the flesh of pork. When under-cooked pork is eaten, humans become a host to the trichinae worm, where it causes the illness known as trichinosis. Organism Responsible: Trichinella spiralis Source: Pork, bear and walrus Foods Involved: Raw and inadequately cooked pork, bear and walrus flesh that is contaminated with trichinosis Onset: 4 to 28 days Symptoms: Gastroenteritis, fever, swelling of the eyes, muscular pain, chills, prostration and labored breathing Control Measures: Cook pork and foods containing pork to 150°F for 15 seconds Wash, rinse and sanitize equipment used to process pork and pork products

Physical Hazards

The presence of a foreign object in food that can cause an injury or an illness The common cause is accidental and/or due to improper food handling practices by food workers. Food workers must be trained to handle foods safely so as not to contaminate foods. Food workers should not wear jewelry or any other personal effects that may accidentally fall into food items. Examples: Tiny pebbles that are found among rice grains, or in dried peas and beans Fragments of broken glass found in ice because of scooping ice with a glass scoop instead of plastic or metal one Short, un-frilled toothpicks used to hold a sandwich together. False fingernails from a food worker's hand Strands of hair Jewelry accidentally dropped into food Items such as rubber bands, staples and plastic bandages Any food item that contains a physical hazard must be discarded.

Washing Bar Glasses

There are three ways to wash bar glasses (1) Using a mechanical dishwasher, (2) Washing glasses manually using a two-compartment sink or (3) Wash glasses manually using a three-compartment sink. The dishwasher use is explained in the previous paragraph.

Wiping cloths

These are important but often-neglected tools in the promotion of food safety. It is recommended that separate cloths be used for food contact surfaces (i.e., cutting boards and slicing machine) and non-food contact surfaces (counters and tables). Between uses, these cloths must be stored in a sanitizing solution with a strength of 50 parts per million and must be replaced when dirty. A sanitizing solution may be made by mixing1/2 oz. of household bleach with a gallon of warm water. When using frequently, this solution will lose its strength quickly and must be changed often. When not in use, it must be replaced every 2 hours.

Listeriosis

These bacteria are excreted in the feces of infected food animals and poultry. Raw vegetables grown on contaminated soil, dairy products and raw meats from contaminated animals are responsible for its spread. This is particularly serious for pregnant women as it can cause miscarriages and stillbirths. It may also cause mental retardation and death of newborn infants. Organism Responsible: Listeria monocytogenes Source: Soil, infected animals or humans and water Foods Involved: Unpasteurized milk, raw vegetables, poultry, raw meats and cheese Onset: 1 day to 3 weeks Intoxication or Infection: Infection Symptoms: Low-grade fever, flu-like illness, stillbirths, meningitis and encephalitis (can be fatal) Control Measures Cook foods thoroughly to the required temperatures. Use pasteurized milk and dairy products. Thoroughly wash raw vegetables before eating. Keep facilities clean and dry.

Cutting boards

They may be made of food grade plastic or hard wood that are non-toxic, and do not transfer odor or taste to foods. Cutting boards must be maintained by sanding their surfaces to keep them free from knife marks and gouges. Also, the use of separate, color-coded cutting boards for raw and cooked foods helps to prevent cross-contamination.

Shigellosis

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. Organism Responsible: Shigella species Source: Humans Foods Involved: Raw produce, green salads, and foods such as tuna, turkey, macaroni and potato salad Onset: 1 to 7 days Infection or Intoxication: Infection Symptoms: Abdominal pain, diarrhea, bloody stools and fever Control Measures Employ proper hand washing, especially after using toilet Rapidly cool foods to 41°F or below Cook all foods to proper temperatures Eliminate flies from your establishment

Botulism

This food-borne intoxication can result in death. The responsible organism prefers an anaerobic environment (one with no air). Home-canned products are especially prone to contain botulism; commercially canned products are treated to a temperature and pressure that cannot be duplicated at home. Vacuum packaged products and garlic in oil can be hazardous as these provide an anaerobic environment. Organism Responsible: Clostridium botulinum Source: Soil, water, intestinal tract of animals and fish Foods Involved: Home-canned foods, swollen canned foods, smoked and vacuum packaged fish, garlic products in oil and baked potatoes Onset Time: 12 to 36 hours Infection or Intoxication: Intoxication Symptoms: Gastrointestinal symptoms may precede neurological symptoms such as vertigo; blurred or double vision; dryness of mouth; difficulty swallowing, speaking and breathing; muscular weakness and respiratory paralysis; can lead to death Control Measures Never use home-canned/jarred products Store vacuum packaged/sous vide products at manufacturer's recommended temperatures Do not allow cooked foods to remain in the Temperature Danger Zone Use commercially prepared garlic-in-oil products Store smoked fish at 38°F or less

Bacterial growth

This ideal rapid growth is called the log phase; all bacteria will reach this rapid part of their growth under proper conditions. Bacteria begin their growth cycle by adjusting to any new environment or condition by being in a resting (lag) phase. Stationary and death phases occur with the depletion of available nutrients and the production of their waste products.

Noroviruses (Norwalk Virus Gastroenteritis)

This illness is caused by the poor personal hygiene habits of food workers. The virus is found in the feces of infected food workers and is passed on through casual contact.Contaminated water and foods eaten raw or lightly cooked are the ones likely to be implicated. Organism Responsible: Norwalk-like virus Source: Feces of infected humans Foods Involved: Raw vegetables, coleslaw, raw shellfish and eggs Onset: 24 to 48 hours Symptoms: Nausea, vomiting, abdominal pain, low-grade fever, chills and headache Control Measures: Cook shellfish thoroughly Practice good personal hygiene Use a potable water supply Avoid cross-contamination

Food Allergy

This is a Reaction to a Food or Ingredient that the body mistakenly believes to be harmful. There is no cure for food allergies. Avoidance of food allergens and early recognition and management of allergic food reactions are crucial to prevent serious health consequences. Common Symptoms: Mild: Itching, Wheezing, Hives, Swelling of face and eyes Severe: Loss of consciousness due to air way obstruction, Death Eight Most Common Allergens (account for 90% of all food-allergic reactions): Fish Peanuts Wheat Soy Tree Nuts Eggs Milk Shell Fish "Food Problems Will Send The EMS" These eight foods as well as any food that contains proteins from one or more of these foods are called "major food allergens" by law. Additives that Trigger Allergies: Nitrites - added in meats for redness Sulfites - added to dried and preserved fruits and vegetables for freshness MSG - added to enhance the flavor of food Customer Safety In order to protect the customers, it is important that there is full disclosure of the use of these common eight allergens to the customers. This can be done in the following manner: By describing details of menu items When uncertain about any ingredient;inform the customer immediately Ensure that food has no contact with ingredients to which customer is allergic to

Escherichia coli

This is a severe illness that is responsible for renal failure and death among children. The bacteria is found in the intestinal tract of humans and animals, particularly cattle. During slaughter the intestinal contents may come in contact with the carcass. If the meat from this carcass is not cooked properly, the bacteria will survive and cause problems. This is an even greater concern when dealing with ground meat, because the grinding process distributes the bacteria throughout the product. Cattle feces may also contaminate milk and water. Organism Responsible:Escherichia coli 0157:H7 Source: Humans, cattle and sewage-contaminated water Foods Involved: Raw foods, raw or under cooked beef, unpasteurized milk and untreated water Onset: 12-72 hours Infection or Intoxication: Both Symptoms: Severe abdominal pain, diarrhea (sometimes bloody), nausea, vomiting, chills; in children, can lead to HUS (Hemolytic Uremic Syndrome), which is now considered to be the leading cause of kidney failure in children as well as affecting their pancreas and the brain Blood transfusion may become necessary as blood poisoning occurs

Viral Hepatitis

This is a viral disease that affects the liver. The first signs appear 15 to 50 days after one becomes infected. The foods most often implicated are raw shellfish (oysters and clams), fresh salads and other lightly cooked foods. Because of the long incubation period of this illness and its association with shellfish, tags must be kept for 90 days to aid a trace back to their source. Organism Responsible: Hepatitis A Source: Fecal-contaminated waters Foods Involved: Raw or lightly cooked shellfish, salads and cold cuts Onset: 15 to 50 days Symptoms: Fever, malaise, listlessness, nausea, abdominal pain and jaundice Control Measures: Food workers must practice good personal hygiene by washing their hands thoroughly Obtain shellfish from reputable, certified shellfish supplier Use potable water

Scombroid Poisoning

This is an intoxication caused by histamine poisoning. Certain finfish such as tuna, bluefish, mackerel, bonito and mahi-mahi, if not refrigerated immediately after being caught, begin to decompose, producing histamine. This histamine, which is odorless, tasteless and not destroyed in the cooking process, causes scombroid poisoning. Source: Decomposition of fish Foods Involved: Tuna, bluefish, mackerel, bonito and mahi-mahi Onset Time: Minutes to two hours Infection or Intoxication: Intoxication Symptoms: Headache, dizziness, nausea, vomiting, peppery taste, burning throat, facial swelling and stomach pain

Bacillus Cereus Gastroenteritis

This is an intoxication in which two different toxins are formed, each with differing times of onset and symptoms. The organisms responsible for this illness are found in the soil; therefore, they can be present in virtually all those products that are grown in soil such as rice, wheat, potatoes etc. Organism Responsible: Bacillus cereus Source: Soil Foods Involved: Grains, rice, flour, spices, starch, dry-mix products, meats and milk Onset: 30 minutes to five hours Infection or Intoxication: Both Symptoms: Nausea, abdominal pain and watery diarrhea Control Measures: Do not keep foods at room temperature Rapidly reheat foods to 165°F within 2 hours Rapidly cool foods to 41°F Serve cooked foods quickly after preparation

Clostridium Perfringens Enteritis

This is both an infection and intoxication. These bacteria can produce toxins on food (intoxication). If viable cells are present on the food in large quantities, they can cause gastroenteritis (infection) once consumed. This illness usually clears up by itself within 24 hours. Organism Responsible: Clostridium perfringens Source: Soil, dust and gastrointestinal tract of healthy humans and animals (cattle, pigs, poultry and fish) Foods Involved: Cooked meats, poultry, gravy and beans Onset: 8 to 22 hours Infection or Intoxication: Both Symptoms: Abdominal pain and diarrhea

Staphylococcal Food Intoxication

This is one of the most common food-borne intoxications. It occurs through the poor personal hygiene practices of food workers. Failure to wash hands after coughing and sneezing, and having infected cuts, bruises, boils and wounds are all responsible for the spread of this illness. Organism Responsible: Staphylococcus aureus Source: Healthy human beings: in our nose and throat, on our hair, on infected cuts, bruises, abscesses and acne Foods Involved: Baked goods, custards and pastry, cooked foods that are traditionally left out at room temperature, Ham, sliced meats and other foods with low water activity Onset: One to six hours Infection or intoxication: Intoxication Symptoms: Nausea, vomiting, retching, abdominal pain, diarrhea and prostration

The Three-Compartment Sink

This system uses a three-compartment sink in which a stationary brush and detergent are placed in the first compartment; glasses are put in upside down and rubbed against the brush to remove any dried-on material. The glasses are then rinsed in clean water in second compartment, and then sanitized with "Nufoam" or other sanitizing tablets in the third compartment. Then the glasses are air dried. A test kit must be available to ensure that the sanitizer is at 50 parts per million. This same three-compartment sink may be used with an electrical brush in the first compartment.

The Two-Compartment Sink

This system uses an electrical brush and combination detergent sanitizer in the first compartment. The same chemical is again used in the second compartment at a strength of 50 parts per million. The glasses are then air-dried. A test kit should be used to verify the strength of the sanitizing solution.

Cross-Contamination

This term is typically used for any situation in which harmful microorganisms are transferred from a raw or contaminated food to cooked or ready-to-eat food. All raw products, (particularly meat, fish and eggs) contain harmful microorganisms; hence, it is important to keep them separate from cooked or ready-to-eat foods. Ways: A food worker preparing raw chicken for cooking and then preparing a fresh salad without first washing his/her hands thoroughly. A food worker preparing raw chicken on a cutting board and then slicing the cooked chicken on the same cutting board without first washing, rinsing and sanitizing the board properly. Storing a raw product above a cooked product in a way that allows the juices of the raw product above to fall on the cooked product below. In all three examples, HUMAN ERROR play a major role in cross-contamination, which is the USUAL SOURCE of cross-contamination. Food workers must be vigilant to prevent these situations from occurring

Outdoor cooking

To cook outdoors, the establishment must: Have permission to cook outdoors from the Buildings and Fire Departments and any other agency as required by law. Maintain complete control of the outdoor cooking space. Provide a hand wash sink if food is prepared outdoors. Protect food, utensils and cooking equipment from contamination using awnings, tents, screens or vermin-resistant containers. Store food, utensils and equipment indoors when the outdoor area is not in operation. Prevent nuisances, such as from smoke, garbage, noise or pests. Construct the floor using smooth, durable, non-absorbent and easily cleanable material that is free of gaps. Have sufficient lighting to allow safe operations and cleaning. The Health Code requires 540 Lux (50 foot candles) of lighting at surfaces where food workers are preparing and processing food or using utensils or equipment such as knives, slicers, grinders or saws.

Undesirable bacteria

Undesirable bacteria, which cause decomposition of food, are often referred to as putrefying bacteria. These bacteria accelerate the decay and decomposition of food. Spoiled food is easy to identify by changes in the color, taste, odor and texture of the food. However, spoiled food is not a cause of food-borne illness. Because of obvious changes in smell and color, spoiled food rarely ends up being eaten.

Personal Cleanliness

Wash hands thoroughly and often: Before starting work, Before putting on gloves, After using the toilet, After handling raw foods, After touching hair, beard or any part of the body, After sneezing or coughing, After smoking, eating or drinking, After touching anything that may contaminate the hands Bathe daily and wear clean clothing, including a clean apron. Avoid wearing jewelry since it can collect dirt or fall into food (a wedding band may be worn). Use a hat, cap, hairnet or other method to keep hair away from your face, hands and food. Use a clean bandage and disposable glove over a fresh, uninfected wound. Keep fingernails clean and trimmed. Sick food workers are to be prevented from working until they are well. If food workers have an illness that can be transmitted through food, they cannot work in the food service establishment at all. Don't use apron to dry your hands! Hand sanitizer doesn't count Sing happy birthday twice! Hand-washing sinks must be located within 25 feet of each food preparation, food service and ware washing area, and in or adjacent to employee and patron bathrooms.

Milk and dairy products

Well within the expiration period and that they are received at 41°F or below. This temperature must be maintained until the product is used. The expiration date on pasteurized milk and dairy products must not exceed NINE calendar days from the date of pasteurization. Ultra-pasteurized milk and dairy products must not be more than 45 days from the date of ultra-pasteurization.

Receiving lamb

When fresh, it is light red in color and has no suspicious odor, and the meat is firm and elastic. Fresh lamb must be received at 41°F and frozen lamb at or below 0°F.

Utensils

Where frozen desserts are being portioned and dispensed, dipping wells with running water should be provided to store dispensing utensils such as ice cream scoops. Between uses, food dispensing utensils should be stored in the food with the handle extended out of the food, or in a dipper well with running water at a pressure that keeps them clean between uses.

Receiving smoked fish

at risk of growth of CLOSTRIDIUM BOTULINUM spores if left at room temperature all smoked fish must be stored at 38°F or below

The sensing portion of a bi-metallic stem thermometer is

at the dimple and downward

How to improve grade

correct violations from inspection train supervisors make sure food is handled by people with this certificate train employees on this course read food protection fact sheets and booklets use the self-inspection worksheet review the guide to condition levels

Salmonellosis

eating food with salmonella bacteria. Raw chicken or poor food handling practice This is one of the most frequently reported food-borne infections. Organism responsible: Salmonella enteritidis. Source: Animals, poultry, eggs and humans Foods involved: Chicken, poultry and eggs Onset time: Six to 48 hours. Infection or Intoxication: Infection. Symptoms: Abdominal pain, diarrhea, chills, fever, nausea, vomiting and malaise.

What is potentially hazardous food

foods that provide suitable conditions for rapid growth of microorganism high in protein like raw or cooked animal products (meats, poultry, fish, shellfish) milk and milk products (cheese, buttermilk, heavy cream) plant protein(tofu) starches (cooked rice, cooked pasta, cooked beans) cooked vegetables (potatoes, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes, raw seed sprouts and garlic in oil) Exceptions: Those foods that have alow water activity (.85 or less) or those that are highly acidic with a pH of 4.6 or below. Air-cooled hard-boiled eggs with shells intact.

Where to post inspection grade

front window, door, or outside wall within 5 feet of entrance 4-6 feet off of the ground or floor

Shellfish

includes clams, mussels and oysters, which belong to the family of mollusks. They are filter feeders, meaning they absorb water from their environment, filter out whatever nutrients there are and expel the water. Feeding in this manner causes them to absorb and accumulate harmful microorganisms from polluted waters. Since the whole shellfish is eaten either raw or only partially cooked, it is critical to ensure that they are harvested from SAFE WATERS. Shipping tags must say: The name of the product The name of the original shipper The address of the original shipper The interstate certificate number of the original shipper The location of the shellfish harvesting area When purchasing small amounts from a retailer, a split-lot tag must be provided that has all the information from the original tag. The shellfish tag is required to be kept with the product, and kept for another 90 days after it is used up, in order of delivery. It is strongly recommended that invoices be kept with tags to allow better tracking of the product. The virus HEPATITIS A is associated with shellfish.

food-borne illnesses

infection, intoxication and toxin-mediated infection

Harmful or disease-causing bacteria

known as pathogenic bacteria or pathogens, and cause various diseases in humans, animals and plants A person cannot see, smell or taste pathogenic microorganisms in food, but can become very ill from them. Food contaminated with pathogenic bacteria has no change in taste, smell or appearance, and is difficult to identify. Victims of food-borne illness usually do not detect any change in the taste of the food that sickened them.

Receiving chicken & poultry

must be received either fresh at 41°F or below, or frozen at 0°F or below (has SALMONELLA) Poultry must be rejected if the following are found stickiness under wings and joints, soft flesh, purplish or greenish color, green discoloration around neck, blackened wing tips or any suspicious odors.

Thawing

or defrosting The Health Code requires that whole, frozen poultry and poultry breasts must be thawed before being cooked; however, a single serving may be cooked from a single, frozen serving. Other potentially hazardous products should be treated the same way. It is important to use methods that will allow the entire piece of food to thaw evenly. Any method that allows one part—for example, the outside surface—to defrost before the inner portion does, is not acceptable because the portion that thaws first will be in the Temperature Danger Zone before the other portion is completely thawed. Acceptable methods: Frozen foods can be removed from the freezer and stored in a refrigeration unit a day or two before they are needed so that the food will defrost but the temperature will not rise above 41°F. Frozen foods may be submerged under cold running water for no more than two hours. The water must be running continuously so that any loose particles may float and run off. Frozen foods may be thawed in a microwave oven, but only if there is no interruption in the cooking process per the conditions below: After thawing, the food item is removed immediately for cooking in the regular oven or stove. The entire cooking process takes place without interruption in the microwave oven.

Storage Containers

original packaging is best BUT take extra care to avoid contamination use clean, non-absorbent and are made from food-grade material intended for such use (containers) Containers made from metal may react with certain type of high acid foods such as sauerkraut, citrus juices, tomato sauce, etc. Plastic food-grade containers are the best choice for these types of foods. Containers made of copper, brass, tin and galvanized metal should not be used. The use of such products is prohibited. Re-using cardboard containers to store cooked foods is also a source of contamination. Lining containers with newspapers, menus or other publication before placing foods is also prohibited as chemical dyes from these can easily leach into foods.

How do we store potentially hazardous foods?

outside of temperature danger zone (41°F to 140°F)

Food-borne illnesses are caused by

the presence of foreign objects, chemicals or harmful microorganisms in food that are health hazards.