Chapters 5-10

Cross Contamination

Occurs when microorganisms are transferred from one surface or food to another. Prevention starts with creating physical or procedural barriers between food products.

Best time to arrange for deliveries

Off peak times, when staff has time to do inspections

Approved Food Supplier

One that has been inspected and in compliance with applicable local, state and federal law

Storing UHT and Aseptically Packaged Foods

Pasteurized and ultra-high temp. foods Packaging free of microorganisms Can be stored at room temps Once opened, must be stored at 41ºF or lower

Minimum Internal Cooking Temp of:

Poultry (whole or ground): 165 Stuffing and stuffed meat, fish, poultry and pasta: 165 TCS foods cooked in a microwave: 165 Ground meat (other than poultry or fish): 155 Injected meat: 155 Mechanically tenderized meat: 155 Pork, beef veal lamb (steaks or chops): 145 for 15 secs Pork, beef veal lamb (roasts): 145 4 secs Seafood (including fish, shellfish, crustaceans: 145 Shell eggs for immediate service: 145 Commercially processed ready-to-eat foods: 135

Procedural Barriers Created to Prevent Cross-Contamination

Purchasing ingredients that require minimal preparation, preparing raw meat, fish and poultry and ready-to-eat food at different times.

Boiling Point Method for Calibrating Thermometers

Put thermometer stem into a deep pot of boiling water. Hold the calibration nut with a wrench and rotate the head of the thermometer until it reads 212 ºF.

Recommended refrigerated storing order for raw meat, poultry and seafood:

Seafood, whole cuts of beef and pork, ground meat and fish, whole and ground poultry (based on the minimal internal cooking temps of each food)

Prep. Practices that Require a Variance

Smoking Foods, Using Food Additives, Curing foods, Custom-processing animals (deer), Packing ROP foods, Sprouting seeds or beans, Offering live, mulluscan shellfish from a display tank

Storing Shellfish

Store alive at an air temperature of 45 degrees F or lower; Store in original containers; Keep shellstock tags on file for 90 days from harvest date; Obtain a variance if storing in a display tank prior to service

Storing Eggs

Store at an air temperature of 45 F (7 C) or lower, keep eggs in refrigerated storage until used, and use eggs within 4-5 weeks of packing date, Do not wash before storing, Store frozen egg products at temps that will keep them frozen

Storing Poultry

Store at internal temperature of 41 degrees F or lower; Store ice-packed product as is in self-draining containers (Change ice often and clean and sanitize container regularly)

Storing Fish

Store at internal temperature of 41 degrees F or lower; Store ice-packed product in self-draining container; Keep filets and steaks in original packaging; Store frozen in moisture-proof wrapping

Storing Meat

Store at internal temperature of 41 degrees F or lower; Wrap in airtight, moisture-proof material OR place in clean, sanitized container

Storing Dry Food

Temps between 50ºF and 70ºF Keep flour, cereal, and grain in airtight containers Before using, check containers or packages for damage from insects or rodents Salt and sugar, if kept in right conditions can be kept indefinitely

Storing Canned Goods

Temps between 50ºF and 70ºF. Acid can form pinholes in metal cans over time Discard damaged cans Moisture in storerooms will cause cans to rust Wipe cans with sanitized cloth before opening to prevent contamination of food from dirt

Two Stage Cooling

The method of cooling a food from above 135 F to 70 F in 2 hours and then from 70 F to 41 F in 4 hours. *If you don't get food cooled this way, you must reheat to 165 and then cool properly. If you don't get food cooled properly the 2nd time, you must discard.

Bimetallic Stemmed Thermometer

The most common and versatile type of thermometer. Measures temperature through a metal probe with a sensor at the end. Can measure temperatures from 0 to 220 degrees Fahrenheit. Accurate within plus or minus 2 degrees Fahrenheit. Easily calibrated. When using to check internal temp of food, the stem should be immersed into the product from the tip to the to the end of the sensing area.

Slacking

The process of gradually thawing frozen food in preparation for deep-frying, allowing even heating during cooking.

Potable water

Water that is appropriate for human consumption without further purification or boiling

Foods must go from 135ºor higher to below 41ºor lower

Within 6 hours!

Upon delivery, Canned food:

must be carefully examined for signs of damage

Upon delivery, Dairy products:

must be checked for freshness (use by dates, temps)

Upon delivery, Live, molluscan shellfish and crustaceans:

must be delivered ALIVE.

Upon delivery, Hot TCS food:

must be received at 135ºF (57ºC) or higher

Flow of Food

path food takes through an establishment, from purchasing and recieving, through storing, preparing, cooking, holding,cooling,reheating, and serving.

Critical Control Point

point where specific action can be taken to eliminate, prevent, or minimize a hazard

Upon delivery, Produce:

should be fresh and undamaged

Upon delivery, Eggs:

should be inspected for freshness and for dirty, cracked shells.

Upon delivery, Dry food:

should be inspected for pest infestation and moisture

Upon delivery, Frozen food:

should be inspected for signs of thawing and refreezing

Upon delivery, Refrigerated, ready-to-eat items:

should be received at 41ºF (5º C) or lower unless otherwise specified and packaging should be intact and in good condition

Food, linens and single-use items:

should be stored away from walls and at least 6 inches off the floor. Dirty linens should be stored in a clean, washable container in a way that prevents contamination of the food.

Upon delivery, ROP (reduced oxygen packaging) food:

should not bubble, appear slimy or have excess liquid

Storing Dairy Products

store fresh at 41 F (5 C) or lower, follow FIFO, and discard product that has passed use-by or expiration dates

Shelf Life

the amount of time food will remain suitable for use

Temps of stored food and storage areas should be checked at:

the beginning of each shift

FIFO method of rotating food inventory

-First In, First Out -Used for refrigerated, frozen, dry products -Train employees to store and use such inventory according to expiration date, Earliest dates in front and to be used first

Dry Storage

-Keep storerooms cool and dry. -Should be kept between 50°F and 70°F. -Products away from walls and at least 6 inches off the floor -well ventilated. -Food kept out of direct sunlight

Fresh fish should be delivered:

1.) In crushed ice and self draining container 2.) Received from delivery at a temp. of 41ºF or lower 3.) Bright red gills, shiny skin 4.) Flesh that springs back when touched 5.) Mild ocean or seaweed smell 6.) Bright, clear, full eyes

Food delivery receiving requirements:

1.) Products should meet agreed upon standards 2.) Packaging should be clean and undamaged 3.) Use-by dates should be current 4.) Food should NOT show signs of midhandling 5.) Must be delivered at proper temps 6.) Must be checked for and pass inspection for proper: color, texture, and odor

5 Most Common Risk Factors that Cause Foodborne Illnesses identified by CDC

1.) Purchasing food from unsafe suppliers 2.) Failing to cook food adequately 3.) Holding food at incorrect temps. 4.) Using contaminated equipment 5.) Practicing poor personal hygiene

Color Coded Equipment

Can help prevent cross-contamination by making it easier to assign specific equipment to specific food.

Active Managerial Control

Food safety management system designed to prevent foodborne illness by addressing the 5 most common risk factors identified by the CDC

Thawing Food

Freezing does not kill pathogens. Never thaw food at room temperature. 1. Refrigeration. 2. Running potable water at 70°F or lower. 3. Microwave if it will be cooked just after thawing. 4. Cooking (thaw food as part of the cooking process.)

General Food Storage Guidelines

-Label food. (Name and discard date) -Rotate products to ensure that oldest inventory is used first. -Ensure that stored product is depleted on a regular basis. -Discard food that has passed the manufacturer's expiration date. -Transfer food between containers properly. -Keep TCS food out of the temperature danger zone. -Check temperatures of stored food and storage areas at the beginning of each shift. -Store food in designated areas. (Away from chemicals, cleaning supplies, restrooms, locker rooms, janitor closets, furnace rooms, vestibules, or under stairways or pipes). -Keep all storage areas clean and dry. -Clean dollies, carts, transporters, and trays often.

Label on ready-to-eat TCS food should contain:

-Name of food, date to be sold by, date to be consumed by, date to be sold by -If an item was previously cooked and stored and is later mixed with an item to make a new dish, the label on new dish must indicate discard-by date of the previously cooked item (ie. ground beef stored at 41ºF and later used to make meat sauce, the meat sauce must be stored labeled with discard date of the ground beef.)

Types of Storage

-Refrigerated (used to hold TCS food at 41ºF or lower), -Frozen (used to hold frozen food and keep it frozen), -Dry (dry and canned food, should be kept at appropriate temp and humidity levels, in storage rooms that are clean, well ventilated, and well lighted)

Frozen Storage

-Set freezers at a temperature that will keep products frozen. -Check freezer temperatures regularly. -Defrost freezers regularly. -Keep the unit closed as much as possible. -Place frozen food deliveries in freezers as soon as they have been inspected. -Ensure good airflow inside of freezers -Clearly label the food prepared on-site that goes into freezer

Storing Fresh Produce

-cut melons, cut tomatoes, and cut leafy greens msut be stored at 41ºF or lower because they are a TCS food -storage temperatures will vary by product, -product packed on ice can be stored as is, -do not wash product prior to storage, ***when soaking or storing product in standing water or an ice water slurry do not mix different items, and do not mix multiple batches of the same item

Types of thermometers used to monitor and control time and temperature:

1. Bimetallic Stemmed Thermometer 2. Thermocouplers and Thermistors 3. Infrared (Laser) Thermometers 4. Time-Temp. Indicators

General Rules for holding Food

1. Check the internal temps. with thermometer 2. Check the temps of food every 4 hours 3. Establish a policy to ensure held food will be discarded after certain amount of time 4. Cover and protect food with sneeze guards to protect from contamination

TCS food can become time/temp abused when it is NOT:

1. Cooked to the required minimum internal temps 2. Cooled properly 3. Reheated properly 4. Held at proper temps

Methods for cooling foods

1. divide into smaller containers and place in ice-water bath. 2. stir with ice paddle. 3. place in blast chiller. 4. place in tumble chiller. 5. add ice or cold water as ingredient. 6. use SJK

Employees assigned to to receive deliveries should:

1.) Be trained to inspect food properly and distinguish between acceptable products and non-acceptable products 2.) Be authorized to reject products that do not meet company standards and to sign for products that do

Acceptable Methods for Thawing Foods

1.) In a refrigerator at a product temp of 41ºF or lower 2.) Submerge the food under running potable water at a temp of 70ºF or lower 3.) In a microwave oven if it will be cooked immediate- ly afterwards 4.) As part of the cooking process as long as the pro- duct reaches required minimum internal cooking temps.

Refrigerated Storage

1.) Set refrigerators to proper temps (must be kept at 41ºF or lower 2.) Monitor refrigerated food temps regularly by randomly sampling a food's internal temps using a calibrated thermometer 3.) Schedule regular maintenance for refrigerators 4.) Do not overload refrigerators 5.) Use open shelving 6.) Keep refrig. doors closed as much as possible 7.) Wrap or cover all food properly 8.) Store raw meat, poultry and seafood separately from ready-to-eat food. (If rte food cannot be stored separately, store it ABOVE raw meat, seafood and poultry to prevent juices from dripping into rte foods.)

Ice-Point Method for Calibrating a Thermometer

1.)fill a large container with crushed ice add clean tap water 2.)put the thermometer stem or probe into the ice water so sensing area is completely submirged 3.)hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32ºF or 0ºC.

Hot holding

135º or higher Can be held without temp. control for up to 4 hours if: It was held at 135ºor higher before removed from temp. control It is labeled with throw out time It is served, sold or discarded within 4 hours

Hot Food Holding internal temperature

135ºF or higher

Storing ROP Food

41F(5C) or lower Frozen should be stored frozen Always check expiration dates before using

Cold holding

41º or lower Can be held without temp. control for up to 6 hours if: It was held at 41ºor lower before removed from fridge. Labeled with time removed from fridge, and discard time It cannot exceed 70º during service It is served, sold or discarded within 6 hours

Ready-to-eat food made in-house can be stored for a MAXIMUM of:

7 days at 41ºF or lower before it must be thrown out

Physical Barriers Created to Prevent Cross-Contamination

Assigning specific equipment to each type of food, cleaning and sanitizing all work surfaces, equipment, and utensils after each task

Infrared (Laser) Thermometers

Best for measuring the surfaces of food of equipment. Not for measuring air temps or internal temps of food

How to Calibrate Thermometers

Boiling Point Method Ice Point Method (most people use this method) Reset button

Fresh, unpasteurized juice

If serving, you must have a HACCP plan in place and warning label

Reheating

Must be done within 2 hours One one time

Melons, Cut Tomatoes, Leafy Greens

Must be refrigerated and held at 41ºF or lower because they are TCS foods