RRM 410 Exam 1

Challenges to food safety

Time Language and culture Literacy and education Pathogens Unapproved suppliers High-risk customers Staff turnover

Ways to achieve active managerial control:

Training programs Manager supervision Standard operating procedures (SOPs) HACCP

Factors that affect cleaning

Type and condition of the dirt Water hardness Water temperature Surface Agitation or pressure Length of treatment

When conducting a self-inspection

Use the same type of checklist that the regulatory authority uses Identify all risks to food safety After the inspection, meet with staff to review problems

chemical-sanitizing machines

clean and sanitize at much lower temperatures, follow the temperature guidelines provided by manufacturer

Clean the inside and outside of garbage containers frequently

clean them away from food and food-prep areas

NEVER

clean tools in sinks used for handwashing, food prep, dishwashing dump mop water or other waste into toilets or urinals

HACCP (hazard analysis critical control point) program identifies

significant hazards at points within a products flow through an operation

Porosity

the extent to which a material will absorb liquids

pooled eggs

eggs that are cracked open and combined in a container

When food handlers are sick, you may need to:

-exclusion (cannot enter) -restrict from working with exposed food, utensils, and equipment

when using cleaners:

-follow manufacturer's instructions -Do NOT use one type of detergent in place of another unless the intended use is the same -Only use cleaners for their intended purpose

Wet wiping cloth

-for wiping down counters and other surfaces -store in sanitizer solution between uses -keep cloths that contact raw meat separate from other cleaning cloths

Bacteria

-found everywhere -cannot be seen, smelled, or tasted -grow rapidly if conditions are correct -can produce toxins as they grow and die

detergents

-general-purpose detergents (remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment surfaces -heavy-duty detergents (remove wax, aged or dried dirt, and baked on grease)

Grease condensation and leaking pipes

-grease traps can be installed to prevent grease from blocking drains -grease traps must be installed by a licensed plumber, easy to access, and cleaned regularly

155 min internal cooking temp

-ground meat -injected meat -mechanically tenderized meat -Ratites (ostrich, emu) -ground seafood -Shell eggs that will be hot-held for service

Food reheated for hot-holding

-must be reheated within 2 hours to an internal temp of 165 -reheat commercially processed and packaged RTE food to an internal temp of at least 135

Required docs for farm raised fish

-must have doc stating the fish was raised to FDA standards -keep documents for 90 days from the sale of the fish

holding food- reheating

-never use hot-holding equipment to reheat food -reheat correctly, then move into a holding unit

NFS ensures food equipment surfaces are

-nonabsorbent -smooth -corrosion resistant -easy to clean -durable -resistant to damage

Special flooring needs:

-nonslip surfaces in traffic areas (ideal for the entire kitchen) -rubber mats can be used where standing water may occur

Disadvantages of carpeting

-not good for high-dirt areas -may require routine cleaning

Required docs for fish that will be eaten raw or partially cooked

-must show the fish was frozen correctly before being received -keep docs for 90 days from sale of fish

Floor mounted equipment must be either:

1. Mounted on legs at least 6 inches off the floor 2. Sealed to a masonry base

Tabletop equipment should be either:

1. Mounted on legs at least four inches (10 centimeters) high 2. Sealed to the countertop

Diseases not transmitted through food

HIV/AIDS, tuberculosis, hep B or C they should tell you about it, but is not required

When preparing salads containing TCS food

- prep food in small batches - only use leftover TCS ingredients that have been handled safely - consider chilling ingredients and utensils before use - leave food in the cooler until all ingredients will be mixed

10 foot candles (108 lux)

* inside walk-in coolers and freezer units * dry- storage areas * dining rooms

Public health service (PHS)

- Assist the FDA, USDA, and state and local regulatory authorities - Conduct research into the causes of foodborne-illness outbreaks - Assist in investigating outbreaks

If parcooking meat, seafood, poultry, or eggs:

-never cook for longer than 60 minutes -Cool immediately after initial cooking -heat food to req. minimum temperature -cool food if it is not used immediately or held for service

Procedures for parcooking should describe:

- how to monitor and document reqs -which corrective action should be taken if reqs are not met -how parcooked items will be marked after initial cooking -how parcooked food will be stored separately from RTE foods

developing a cleaning program

- identify cleaning needs - create a master cleaning schedule - train your staff to follow it - monitor the program to make sure it works

Using foodservice chemicals

- only use chemicals approved for foodservice -cover or remove items that could become contaminated before using chemicals - after using chemicals, clean and sanitize equipment - follow the law and manufacturers directions

food and color additives

- use additive approved by local regulatory authority -never use more additives -never use to alter appearance -never add sulfites to produce that will be eaten raw -dont sell produce treated with sulfites before it was received in the operation

Backflow prevention methods

- vacuum breaker -air gap

Acceptable sources of drinkable water

-Approved public water mains -Regularly tested and maintained private sources -Closed, portable water containers -Water transport vehicles

Labeling food packaged on-site for retail sale

-Common name of the food or a statement clearly identifying it -Quantity of the food -If the item contains two or more ingredients, list the ingredients in descending order by weight -List of artificial colors and flavors in the food including chemical preservatives -Name and place of business of the manufacturer, packer, or distributor -Source of each major food allergen contained in the food

Principle 6: Verify that the system works

-Determine if the plan is working as intended -Evaluate the plan on a regular basis using -Determine if your plan prevents, reduces, or eliminates identified hazards

Cleaning up after people who get sick

-Diarrhea and vomit in the operation must be cleaned up correctly (It can carry Norovirus, which is highly contagious) -Correct cleanup can prevent food from becoming contaminated and keep others from getting sick -must have procedures for cleaning up vomit and diarrhea

Principle 1: Conduct a hazard analysis

-Identify potential hazards in the food served by looking at how it is processed -Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical contaminants

dishwashers must be installed:

-So they are reachable and conveniently located In a way that keeps utensils, equipment, and other food-contact services from becoming contaminated -Following manufacturer's instructions -at least 6 inches off the floor -so water pipes to the machine are as short as possible to prevent heat loss

Dry storage design and construction

-easy to clean materials that allow good air circulation and are made of corrosion-resistant metal OR food grade plastic -no direct sunlight -no steam pipes, water lines, or other conduits -fill cracks and crevices in floors and walls -use self-closing doors -Use screens on windows and doors

When selecting dishwashers make sure:

-The detergents and sanitizers used are approved by the local regulatory authority -They have the ability to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration -Information about the correct settings is posted on the machine -Machines thermometer is located where readable and has increments no greater than 2 degrees F -Easy to clean

Food allergens

-a protein that is found in a food that some people are sensitive to -these proteins occur naturally -when enough of an allergen is eaten, allergic reaction can occur

Food-contact surfaces must be cleaned and sanitized:

-after they are used -before working with a diff type of food -after handling diff raw fruits and vegetables -any time a task was interrupted and the items may have been contaminated -after 4 hours if the items are in constant use

prevent contamination when serving food

-avoid barehand contact -wear gloves -use serving tools -use clean and sanitized utensils for serving -if using continuously, clean and sanitize them at least every 4 hours

Biological contaminants

-bacteria -viruses -parasites -fungi

Staff must report illnesses:

-before they come to work -if they get sick while working -if you or someone you live with has one of the big 6 pathogens

Biological toxins

-cannot be smelled or tasted -cannot be destroyed by freezing or cooking -sources in fish: 1. naturally occurring 2. pathogens 3. fish have eaten other fish that have eaten the toxin -sources in shellfish 1. shellfish that have eaten algae that are toxic

Preparing a three compartment sink

-clean and sanitize each sink and drain board first sink: detergent and water at least 110 second sink: clean water third sink: water and sanitizer

Work attire

-clean clothing -change uniforms, including aprons, when they are soiled -change into work clothes at work -store street clothing and personal belongings in designated areas -keep dirty clothing away from food and prep areas NEVER WIPE HANDS ON APRON

Guidelines for temporary units

-construct temporary units to keep out dirt and pests -apply food safety rules to food prep -make sure safe drinking water is available -use disposable, single-use items

handwashing stations must be

-conveniently located -Located in: restrooms, food-prep areas, service areas, dishwashing areas

Cooking TCS food in the microwave

-cover food to prevent drying -for even cooking: rotate or stir food halfway through and let covered food stand for 2 minutes after cooking -check temp in at least 2 places

Take-home containers can be refilled only when the containers are:

-designed for reuse -provided to the guests by the operation -cleaned and sanitized properly

Consider the following when installing and maintaining lighting

-different areas of the facility have different lighting intensity requirements -local jurisdictions usually require prep areas to be brighter than other areas -all lights should have shatter-resistant lightbulbs or protective covers -replace burned out bulbs w correct size bulbs

considerations for purchasing and installing coolers and freezers

-doors should withstand heavy use -a drain must be provided for defrosting -Units must install correctly (if walk in- sealed to floor and wall) (if reach in- elevated 6 inches off the floor or mounted and sealed on a masonry base) -Unit must meet the temp requirements -Built in thermometers should be easy to locate and reas and are accurate to + or - 3 degrees F

Hard-surface flooring advantages

-durable -nonabsorbent -may be slip-resistant

Hard surface flooring disadvtanges

-easily damaged -does not absorb sound -expensive to install and maintain -may be difficult to clean -may be slippery

Disadvantages of nonporous, resilient flooring

-easily damaged -slippery when wet

When prepping eggs and egg mixtures

-handle pooled eggs with care (cook promptly after mixing or store at 41F or lower, wash and sanitize containers between batches) -consider using pasteurized shell eggs or egg products when prepping dishes that need little or no cooking -promptly clean and sanitize equipment used to prep eggs -promptly clean and sanitize all equipment and utensils used to prep eggs

need 20 foot candles (215 lux)

-handwashing -dishwashing -displays for produce or packaged food -utensil-storage areas -wait stations -restrooms -inside some pieces of equipment

To implement the cleaning program

-have a kickoff meeting to introduce the program -Schedule time for training -motivate your staff -supervise daily cleaning -change as needed

Abrasive cleaners

-have a scouring agent that helps scrub hard to remove dirt -used to remove baked-on food -can scratch surfaces

Receiving guidelines

-have food delivered when staff can inspect it immediately -make specific staff responsible for receiving it -plan ahead for shipments

To identify cleaning needs:

-identify all surfaces, tools, and equip that need cleaning -identify cleaning tasks (ask for input) -estimate the time and skills for each task

Recalls

-identify recalled food items -remove the item from inventory -store the item separately -label item to prevent it from being placed back in inventory -inform staff to not use -refer to vendor's notification for what to do w item

ventilation systems

-improve air quality -reduce grease and condensation buildup -must be cleaned and maintained -must be used in cooking, frying, and grilling areas -must NOT drip onto food or equipment

State and local regulatory authorities

-inspect operations -enforce regulations -investigate complaints or illness -issue licenses and permits -approve construction -review and approve HACCP plans

reject food that

-is moldy or weird color -if meat, fish, or poultry is slimy, sticky, or dry OR if it has soft flesh that leaves imprint when touched -If it has abnormal or unpleasant odor

food must be thrown out when

-it is handled by staff that has been restricted or excluded due to illness -it is contaminated by hands or bodily fluids -when it has exceeded the time and temp requirements

Hot Food can be held without temperature control for up to 4 hours if:

-it was held at 135 or higher before removing it -has label specifying when it must be thrown out -sold, served, or thrown out in 4 hours

Cold food can be held without temperature control for up to six hours if:

-it was held at 41 degrees or lower before removing it -must have a label specifying the time it was removed and the time it must be thrown out -does not exceed 70 degrees during service -it is sold, served, or thrown out within 6 hours

To package fresh juice for later sale:

-juice must be pasteurized according to an approved HACCP plan OR -juice can be labeled as not pasteurized

Indoor containers for garbage must be:

-leakproof -easy to clean -covered when not in use

store serving utensils correctly between uses

-leave them in the food w the handle extended above the container rim -place them on a clean and sanitized food-contact surface -optional: store spoons or scoops under running water or in a container of water at 135

When storing food for further cooling

-loosely cover food containers before storing them -food can be left uncovered if protected from contamination

prepping ice

-make ice from water that is safe to drink -NEVER use ice as ingredient if it used to keep food cold -Use clean and sanitized containers and scoops

label bulk food in self-service areas

-make sure label is in plain view of the guest -include the manufacturer or processor label provided w the food (or just a card)

Prepping produce

-make sure produce does not touch surfaces that would cause cross-contamination -wash produce thoroughly before cutting, cooking, or combining it with other ingredients -to wash: 1. use running water a little warmer than produce 2. pull apart leafy greens and rinse thoroughly -certain chemicals may be used

catering

-make sure the service has the correct utilities (safe water for handwashing, dish washing; garbage containers stored away from food-prep, storage, and servicing areas -serve cold food in containers on ice or in chilled containers -store RTE away from raw food -use insulated containers to hold TCS food -provide customers with directions for handling leftovers

Labeling foodservice chemicals

-manufacturers label must include directions for use and be clear to read -if chemicals are transferred to a new working container, the new container must be labeled with the common name

Blast chillers

-many allow target food temps to be set -many can monitor food temps

Exceptions for that

-may drink from correctly covered container -food may be tasted during prep with an approved utensil and only once

Products requiring inspection stamps

-meat and poultry (carcass or packaging must have a USDA or state department of ag stamp) -egg products (liquid, frozen, and dehydrated)

Food

-most bacteria need nutrients to survive -TCS foods are most dangerous

Oxygen

-most bacteria needs oxygen to grow except botulism

Once NFS equipment has been installed:

-must be maintained regularly -only qualified people should maintain it -set up a maintenance schedule w your supplier or manufacturer -check equipment regularly to make sure it is working correctly

Required documents for shellfish

-must be received with shellstock identification tags (indicate where and when the shellfish were harvested -store shellfish in original container -DO NOT remove shellstock tag until last shellfish is used -Keeps tags on file for 90 days after it was used

Prevention of chemical contaminants

-only use approved chemicals for foodservice operations -store them away from foods -NEVER store chemicals above food or food-contact surfaces -use chemicals for their intended use and follow manufacturers directions

You need a variance if prepping food in these ways:

-packaging fresh juice on-site for a later time -Smoking food to preserve it -using food additives or components to preserve or alter food so it no longer needs time and temp control for safety -curing food -custom-processing animals for personal use (dressing a deer) -Packaging food using ROP method -sprouting seeds or beans -offering live shellfish from a display tank

method for cooling food

-place food in an ice bath -place it in a blast chiller -stir it with an ice paddle -use ice or cold water as an ingredient

Storing cleaning tools and chemicals

-place in a separate area away from food and prep areas -storage area should have: good lighting hooks for hanging cleaning tools utility sink for filling buckets and washing cleaning tools floor drain for dumping dirty water

165 degrees min internal cooking temp

-poultry -stuffing made with fish, meat, or poultry -stuffed meat, seafood, poultry, or pasta -Dishes that include previously cooked, TCS ingredients

When prepping battered or breaded food:

-prep batter in small batches -store unused batter as quickly as possible -throw out unused batter or breading after a set amount of time -cook thoroughly -when frying: make sure oil temp recovers before loading each batch, do not overload fryer baskets, monitor oil and food temps and cooking times

food handlers must never eat, drink, smoke, or chew gum or tobacco when

-prepping or serving -working in prep areas -working in areas used to clean utensils and equipment

Populations at high risk for getting a foodborne illness

-preschool age children -elderly -people w compromised immune systems

NEVER serve these to high-risk populations

-raw seed sprouts -raw or undercooked eggs -unpasteurized milk or juice

A suppliers inspection report should review:

-receiving and storage -processing -shipping -cleaning and sanitizing -personal hygiene -staff training -recall program -HACCP

Advantages of nonporous, resilient floors

-relatively inexpensive -easy to clean and maintain -wears well -resists grease and alkalis

Guidelines for mobile units

-sanitation reqs may vary based on the products -the same food safety rules apply -special permit or license may be needed

145 degree min internal cooking temp

-seafood -steaks/chops of pork, beef, veal, and lamb -Commercially raised game -shell eggs served immediately

To choose cleaning materials

-select tools and cleaners according to task in the master cleaning schedule -replace worn tools -provide staff with protective gear

Commonly used types of dishwashers

-single tank, stationary rack machine with doors -conveyor machine -carousel or circular-conveyor machine -flight type -batch type, dump -recirculating, door-type, non-dump machine

Materials for interior walls and ceilings

-smooth -nonabsorbent -durable -easy to clean

What does a hand sink need?

-soap -warm running water (over 100 degrees) -way to dry hands -garbage receptacle -a sign

Fungi

-sometimes makes people sick -commonly spoil food -examples of fungi: 1. mold 2. yeast

Advantages of carpeting

-sound absorbent -easy to maintain

To be effective, a HACCP system must be based on a written plan

-specific to each facility's menu, customers, equipment, processes, and operations -unique to each individual operation

storage locations

-store food in a clean, dry location away from dust and other contaminants -discard unsafe food

temp guidelines

-store meat, poultry, seafood, and dairy in coldest part away from door -store frozen things at frozen temps -avoid frequent opening -use open shelving -use cold curtains in walk-ins -monitor food temps regularly -defrost freezers regularly

A label is not needed for bulk unpackaged food, such as bakery products, if:

-the product makes no claim regarding health or nutrient content -no laws require the item to be labeled -the food is manufactured or prepared on the premises -the food is manufactured or prepped at another operation or processing plant owned by the same person

Purchase food from approved, reputable suppliers

-they have been inspected -they meet all applicable local, state, and federal laws

Factors that affect cooling

-thickness or density of the food -size of the food (cut it into smaller pieces, shallower pans) -storage container (shallow pans, stainless steel transfers heat away from food faster than plastic)

When transporting food off site

-use insulated, food-grade containers designed to keep food from mixing, leaking, and spilling -label food w a use-by date and time and reheating and service instructions -check the inside of delivery vehicles regularly -check internal temps -practice good personal hygiene

handwashing stations must also be

-used for handwashing ONLY -installed w adequate barriers or distance from food and food-contact surfaces -working correctly -well stocked and maintained -available at all times (do NOT block them)

Dry wiping cloths

-used to wipe food spills from table -must be kept dry while in use -must NOT contain food debris or be visibly dirty

Integrated pest management (IPM) programs

-uses PREVENTATIVE measures to keep pests from entering -uses control measures to eliminate any pests that get inside -will be successful if you work closely with a PCO

when not to use gloves on RTE

-washing produce -when handling RTE ingredients for a dish that will be cooked

An effective dishwashing program has:

-well planned layout in the dishwashing area -sufficient water supply, especially hot water -separate area for cleaning pots and pans -devices that indicate water pressure and temp of the wash and rinse cycles -protected storage areas for clean tableware and utensils -staff trained to operate and maintain the equipment and use the correct chemicals

Preset Tableware

-wrap or cover the item to prevent contamination -table settings do not need to be wrapped or covered if....

CDC estimates that each year roughly _____ americans get sick due to a foodborne illness

1 in 6

FDA-recommended responsibilities:

1. Monitor deliveries to ensure food is safe. 2.Ensure TCS food is cooked and cooled correctly 3.Ensure guests are properly notified 4. Monitor staff and ensure training on food safety practices 5. Food safety procedures are written down, implemented, and maintained 6. Display your commitment to food safety

Five risk factors for foodborne illness

1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene

How to clean and sanitize

1. Scrape or remove food bits from the surface 2. Wash the surface 3. Rinse the surface 4. Sanitize the surface 5. Allow the surface to air-dry

two types of food that are most likely to become unsafe

1. TCS food: time and temp control for safety to control pathogen growth 2. Ready-to-eat food:food that can be eaten without further prep, washing, or cooking

Guidelines for dishwasher operation

1. check the machines water temp, water pressure, and sanitizer levels 2. for high temp dishwashers, provide tools to check the temp of the items being sanitized, such as maximum registered thermometers and temp sensitive tape

Seven HACCP Principles

1. conduct a hazard analysis 2. determine critical control points 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation

Temp requirements for cooling food

1. cool food from 135 --> 70 within TWO HOURS 2. cool food from 70 --> 41 or lower over next FOUR HOURS total cooling time cannot be longer than 6 hours

The FDA provides recommendations for controlling the common risk factors for foodborne illness:

1. demonstration of knowledge 2. staff health controls 3. controlling hands as a vehicle of contamination 4. time and temp parameters for controlling pathogens 5. consumer advisories

Basic rules of IPM

1. deny pests access 2. deny pests food, water, shelter 3. work with PCO

Surfaces can be sanitized using

1. heat -immersed in water that is 171 degrees for 30 seconds -dishwasher 2. chemicals -chlorine -iodine -quats

Steps for implementing active managerial control

1. identify and document potential risks and ways to control or eliminate them 2. monitor critical activities 3. correct improper procedures or behaviors 4. verify that policies, procedures, and corrective action are followed 5. ensure employees are trained and retrained as needed 6. periodically assess the system to make sure it is working

Inspection process

1. inspect delivery truck 2. inspect food items 3.inspect and store each delivery before accepting another one

Build a crisis management program

1. preparation 2. response 3. recovery

how food handlers can contaminate food

1. scratching scalp 2. running fingers thru hair 3. wiping or touching nose 4. rubbing ear 5. dirty uniform 6. touching wound

When storing clean and sanitized tableware and equipment

1. store at least 6 inches off the floor 2. clean and sanitize drawers and shelves before items are stored 3. store glasses and cups upside down on a clean and sanitized shelf or rack 4. store flatware and utensils with handles up 5. clean and sanitize trays and carts used to carry clean tableware and utensils 6. cover the food-contact surfaces of stationary equipment until ready for use

Thawing

1. thaw in a cooler, keeping temp at 41 degrees or lower 2. submerge food under running, drinkable water at 70 degrees or lower and temp of food cannot go above 41 degrees for more than 4 hours 3. thaw in microwave, then immediately cook in conventional cooking equipment 4. thawing as a part of the cooking process

Hand washing technique

10-15 seconds of scrubbing, but 20 seconds in total

hot TCS foods

135 degrees or higher

temp for microwave cooking

165

Cold TSC foods must be received at

41 degrees or lower

milk

45 degrees f

shell eggs

45 degrees f

shucked shellfish should be delivered at

45 degrees or lower

Live shellfish should be delivered at

45 degrees, internal temp at 50 degrees

Things that require a variance also require

A HACCP

A food safety management system is

A group of procedures and practices that work together to prevent foodborne illness. Actively controls risks and hazards throughout flow of food

Imminent health hazard

A significant threat or danger to health that requires immediate correction or closure to prevent injury.

Backsiphonage

A vacuum created in the plumbing system that sucks contaminants back into the water supply - can occur when high water use in one area of the operation creates a vacuum - can occur when a running hose in a mop bucket leads to backsiphonage

storage order

A:Ready to eat food B: Seafood C:Whole cuts of Beef and pork D:Ground meat and ground fish E:Whole and ground Poultry based on internal temperatures

Deliberate contamination of food

ALERT

Preventing allergic reactions

Avoiding cross-contact, which means allergens are transferred from food or surface to food served to customer

big 6 pathogens

Bacteria: STEC (e. coli) Nontyphoidal Salmonella Salmonella Typhi Shigella Virus: Hepatitis A Norovirus

Outdoor containers must:

Be placed on a smooth, durable, nonabsorbent surface Have tight-fitting lids Be covered at all times Have their drain plugs in place

Take-home beverage containers can be refilled if:

Beverage is not TCS Will be refilled for the same customer Can be cleaned at home and in the operation Rinsed with fresh, hot water before refilling Will be refilled by staff in operation, or by customer in process that prevents contamination

Nontyphoidal Salmonella

Common foods: -eggs and poultry -dairy products -produce like peppers, tomatoes, cantaloupes Common symptoms: -diarrhea -abdominal cramps -vomiting -fever Important prevention measure: -prevent cross-contamination -cook poultry and eggs to minimum internal temps (165)

Shigella spp --> Illness: Shigellosis

Common foods: -salads containing TCS food (potato, tuna, shrimp, macaroni, chicken) -food in contact w contaminated water, such as produce Common symptoms: -bloody diarrhea -abdominal pain and cramps -fever Important prevention measure: -practice good personal hygiene -wash hands -control flies inside and outside operations

Shiga toxin-producing E Coli

Common foods: ground beef, contaminated produce Common symptoms: diarrhea bloody, abdominal cramps, kidney failure Important prevention measure: control time and temp, cook to minimum internal temperature, keep staff with diarrhea out

Salmonella typhi

Common foods: ready to eat foods and beverages Common symptoms: -high fever -weakness -abdominal pain -headache -loss of appetite -rash Important prevention measure: -prevent cross-contamination -wash hands -cook food to minimum internal temperatures

Key practices for ensuring food safety

Controlling time and temperature; Preventing cross-contamination; Practicing good personal hygiene; Purchasing food from approved, reputable suppliers; Cleaning and sanitizing properly.

policies for holding food

Create policies about how long the operation will hold food and when it will be thrown out.

Principle 4: Establish monitoring procedures

Determine the best way to check critical limits Make sure they are consistently met Identify who will monitor them and how often

Common symptoms of a foodborne illness

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice (yellowing of skin and eyes)

Food intolerance

Digestive system response in which no antibodies are produced

How to remember

E. coli: ground beef nontyphoidal lives in animals typhi lives in humans (typhoid mary) shigella gets spread by flies, fecal to oral route

Benefits of a regulatory review

Ensures design meets regulatory requirements Ensures safe flow of food May save time and money Ensures contractors are constructing the facility correctly Ensures approved equipment is being used

What bacteria need to grow (FAT TOM)

F: food A: acidity T: temp T: time O: Oxygen M: moisture

Principle 3: Establish Critical Limits

For each CCP, establish minimum or maximum limits These limits must be met to Prevent or eliminate the hazard Reduce it to a safe level

Principle 5: Identify corrective actions

Identify steps that must be taken when a critical limit is not met Determine these steps in advance

USDA

Inspects meat, poultry, and eggs regulates food that crosses state boundaries or involves more than one state

Principle 7: Establish procedures for record keeping and documentation

Keep records for monitoring activities, corrective actions, validating equipment, and working w suppliers

General info about viruses

Location: -carried by human beings and animals -must have a LIVING host -dont grow in food at all -can be transferred and remain infectious through food Sources: -food, water, or any contaminated surface -typically occur fecal-to-oral routes Transfer: -viruses can be transferred from person to person, person to food, people to food contact surfaces People: -carry viruses in feces -can transfer them to their hands after using restroom

Equipment that hold and dispenses TCS food:

MUST be cleaned and sanitized every day unless otherwise indicated by the manufacturer

gloves

NEVER be used in place of handwashing should be used when handling RTE foods (mostly)

Handwashing

NEVER wash hands in sinks designated for food prep or dishwashing or sinks used for discarding waste water

What mark do you look for when purchasing equipment?

NFS

What not to do with gloves

Never blow into gloves Never roll gloves on Never wash and reuse them

Leading causes of foodborne illnesses

Nontyphoidal Salmonella, Toxoplasma, Listeria, and norovirus caused the most deaths. Nontyphoidal Salmonella, norovirus, Campylobacter, and Toxoplasma caused the most hospitalizations. Norovirus caused the most illnesses. Although norovirus usually causes a mild illness, norovirus is a leading cause of foodborne deaths because it affects so many people.

Thawing ROP fish

ROP: reduced oxygen packaging Frozen fish received in ROP packaging that must remain frozen until use, then remove fish from packaging before thawing in a fridge or after thawing under running water

Reconditioning

Restoring food to safe conditions Ex: Reheat food back up to temp

Backflow

Reverse flow of contaminates through cross-connection into drinkable water supply

145 for FOUR MINUTES

Roasts of pork, beef, veal, and lamb

The benefits of self-inspections:

Safer food Improved food quality Cleaner environment for staff and customers Higher inspection scores

Flooring must be:

Smooth Durable Nonabsorbent Easy to clean Wear-resistant Slip-resistant

Physical contaminants

Sources: common objects that get into food like hair, fingernails, dirt, etc. and naturally occurring objects such as bones or pits symptoms: -bleeding and pain -mild to fatal injuries prevention: -inspect food received -take steps to prevent such as hairnets -purchase from approved, reputable suppliers

Reject these

Tears, holes, or punctures in packaging Cans—Severe dents in the seam or body, missing labels, swollen or bulging ends, holes, leaks, rust ROP food—Bloating or leaking Broken cartons or seals Dirty and discolored packaging Leaks, dampness, or water stains Signs of pests or pest damage Signs of tampering Missing or incorrect labels Expired use-by/expiration dates

Reporting health issues

Tell staff to let you know when they are sick Need name, date/time of illness, symptoms, last day worked, first day back to work

Slacking

The gradual thawing of frozen food to prep it for deep-frying

to create a master cleaning schedule, identify:

What should be cleaned Who should clean it When it should be cleaned How it should be cleaned

Final step to recovering from foodborne illness outbreak

Work with the regulatory authority to resolve issues. Clean and sanitize all areas of the operation. Throw out all suspect food. Investigate to find the cause of the outbreak. Review food handling procedures

A foodbourne illness is

a disease transmitted to people through food

Active Managerial Control

actively control all risk factors for foodborne illness

Remove garbage from prep areas as quickly as possible

be careful not to contaminate food and food-contact surfaces

Viruses CANNOT

be destroyed by normal cooking temperatures

Cook-chill equipment

an intergrated piece of equipment that can cook, cool, and reheat food

Temperature

bacteria grow between 41-135 F --> 70-125 F very rapid growth This is the "danger zone" bacteria growth is limited when held above or below

Time

bacteria need time to grow, and the more time bacteria spend in the temp danger zone, more opportunity they have to grow to unsafe levels

When to wash hands

before: -preparing food -working with clean equipment and utensils -putting on single-use gloves after: -using restroom -taking out garbage -changing tasks -etc (gross stuff)

Food reheated for immediate service

can be reheated to any temp if it was cooked and cooled correctly

Yeast

characteristics: -spoil food quickly -may produce a smell or taste of alcohol -may look pink or white discoloration or slime, may bubble -grow well in acidic food with little moisture -MUST THROW AWAY IF IT HAS YEAST

Mold

characteristics: -spoil food and sometimes cause illness -may produce toxins -grow well in almost any condition -are only slowed not destroyed by cooler or freezer temps Prevention: throw out all moldy food unless the mold is a natural part of food

holding food- time

check temps at least every 4 hours

General guidelines

checking temperature of meat, poultry, and fish checking temps of ROP (reduced oxygen packaging) food checking temps of other packaged food look at documentation quality

Hepatitis A (infection of liver)

common foods: -ready to eat foods -shellfish from contaminated water Most common symptoms: -fever -general weakness -Nausea -abdominal pain -jaundice (appears later) Important prevention measure: -good personal hygiene -exclude food handlers who have been diagnosed with it out or people who have had jaundice for seven days or less -avoid bare-hand contact with RTE food -purchase shellfish from approved, reputable suppliers

Norovirus

common foods: -ready to eat foods -shellfish from contaminated water Most common symptoms: -vomiting -diarrhea -nausea -abdominal cramps Prevention measures: -good hygiene -exclude food handlers who are vomiting/have diarrhea -avoid bare-hand contact with RTE food -purchase shellfish from approved, reputable suppliers -wash hands

Five factors influencing sanitizer effectiveness

concentration temperature contact time water hardness and pH

generally only unopened, prepackaged food in good condition can be re-served:

condiment packets wrapped crackers or breadsticks

Poor personal hygiene can cause a foodborne illness when food handlers:

contaminate ?

To prevent foodborne illness from bacteria:

control time and temperature so we cannot give them room to grow

Parcooking

cooking food more than halfway, but not all the way

Tumble chillers

cool prepackaged food inside a drum that rotates in chilled water

holding food- sneeze guards/food covers

cover food and install sneeze guard

To prepare for a foodborne illness outbreak:

create a foodborne illness incident report form and train staff on how to use it

Dealing with wounds

depends on where wound is located: 1. hand/wrist: cover with impermeable cover and then a single use cover 2. arm: cover wounds with impermeable cover such as a bandage 3. other areas: cover wounds with a dry, tight-fitting bandage

4 categories of cleaners

detergents, degreasers, delimers, and abrasive cleaners

to prepare for crisis

develop an emergency contact list and post by phone develop a crisis-communication plan Appoint a spokesperson Assemble a crisis kit

Rely on your PCO to:

develop an integrated approach to pest management stay current on new equipment and products provide prompt service to address problems as they occur keep records

Consumer advisory

disclose any raw or undercooked TCS items on the menu

Present food honestly

do not use food additives, colored overwraps, lights to misrepresent the appearance of food food must be presented as described (if it says it has tuna, must have tuna) food not presented honestly must be thrown out

Variance

document issued by your regulatory authority that allows a regulatory requirement to be waived or changed

Equipment accessibility

equipment is placed so staff can easily clean the facility and all equipment

water hardness and pH

find out your operation's water hardness and pH from your municipality work with your supplier to identify the correct amount of sanitizer to use for your water

Principle 2: determine CCPs

find points in the process where hazards can be prevented, eliminated, or reduced to safe levels control measure: action or activity that can be used to prevent a food safety hazard or reduce it to safe levels

temperature

follow manufacturers recommendations for the correct temperature

NEVER re-serve

food returned by a guest uncovered condiments or combine leftover condiments uneaten bread plate garnishes

frozen foods must be received

frozen solid, no freezer burn

135 degree min internal temp

fruit, vegetables, grains, and legumes that will be hot-held for service

When responding to a crisis

gather the crisis management team Implement plan work w the media communicate directly with key audiences fix problem and communicate what has been done

cross-contamination

happens when pathogens are transferred from one surface or food to another

Pathogen

harmful microorganisms that make people sick by eating or producing toxins

Allergy symptoms

hives, nausea, anaphylaxis, vomiting, itchy throat

holding food- temp and thermometer

hold TCS foods at the correct temp and use a thermometer to check temp

Handwashing stations must have

hot and cold running water, soap, a way to dry hands, garbage container, signage

Onset times

how quickly foodborne illness symptoms appear in a person

corrective action for washing hands

if food handlers have touched food or food-contact surfaces w unclean hands: -throw out food -clean equipment -retrain If using hand antiseptics: -must comply w the CFR and FDA standards -should be used only after handwashing -never be used in place of handwashing -should be allowed to dry before touching food or equipment

FDA

inspects all food EXCEPT meat, poultry, and eggs

contamination

layout minimizes the risk of cross-contamination equipment is placed to prevent splashing or spillage

Containers

lids are sealed intended for food wrap/cover all food

characteristics of parasites

location: -require a host to live and reproduce Source: -seafood, wild game, food processed with contaminated water, such as produce Prevention: -purchase food from approved, reputable suppliers -cook food to required minimum internal temps -fish that will be served raw or under cooked must be frozen correctly by manufacturer

costs of foodborne illness

loss of customers and sales loss of reputation negative media exposure lowered staff morale lawsuits and legal fees staff missing work increased insurance premiums staff retraining

a good personal hygiene program

managers must focus on: 1. creating personal hygiene policies 2. training food handlers on hygiene policies and retraining them regularly 3. Modeling correct behavior at all times 4. Supervising food safety practices 5. Revising hygiene policies when laws or science change

FDA advises against serving ________ on childrens menu is they are raw/uncooked

meat, poultry, seafood, and eggs

TCS foods

milk, eggs, red meat, poultry, scaly fish, shellfish, baked potatoes, cooked grains, all soy products, raw sprouts, melons, leafy greens, sliced tomatoes, garlic and oil mix

Big eight food allergens

milk, soy, eggs, wheat, fish, crustacean, peanuts, tree nuts

Workflow

minimizes the time food spends in the temp danger zone minimizes the number of times food is handled

Moisture

more moist=more bacteria like it very dry=little chance

Acidity

pH of 7.5 to 4.6 is ideal Examples of ideal pH: -bread -raw chicken -cantaloupe -milk -cooked corn

Poor cleaning and sanitizing

pathogens can be spread if equipment has not been properly cleaned and sanitized

Concentration

sanitizers should be mixed with water to the correct concentration check concentration with a test kit change the solution when it is dirty or the conc. is too low

foundation of a food safety management system

personal hygiene program food safety training program supplier selection and specification program quality control and assurance program, cleaning and sanitiation program, standard operating procedures, facility design and equipment maintenance program, pest control program

Cross-connection

physical link between safe water and dirty water from drains, sewers, and other wastewater sources

toxin

poison

examples of imminent health hazards

power outages, fire, flood, water interruption, sewage backup

need 50 foot candles (540 lux)

prep areas

Date marking

ready to eat TCS food must be marked if held for longer than 24 hours ready to eat TCS food can be stored for only seven days if it is held at 41 degrees f (count begins on the day that the food was prepared or opened

Sanitizing is

reducing pathogens/bacteria to safe levels or eliminating them

Coving

required for resilient or hard-surface flooring materials

Symptoms of biological toxins

seems like an allergic reaction, reddening of face, sweating, burning/tingling sensation in mouth

Chemical contaminants

sources: -cleaners, sanitizers, polishes, machine lubricants, pesticides -deodorant, first-aid products, and health and beauty products -certain types of kitchenware and equipment, like items made from pewter, zinc, some types of painted pottery Symptoms: -very depending on chemical consumed -most illnesses occur within minutes -Vomiting and diarrhea are typical

cleaners must be

stable, noncorrosive, and safe to use

supplies storage

store all items 6 inches off the floor, single use stuff can be left in box

Storing chemicals

store in original containers keep it separate from food, equipment, utensils, linens always store chemicals BELOW food, equipment, utensils, linens

Key drop deliveries

supplier given after-hours access to the operation to make deliveries

Create a crisis management team

team size depends on size of operation consider including outside authorities such as regulatory authorities

high-temp dishwashing machines

temp of final sanitizing rinse must be at least 180F but not over 195

Construction plans require approval by

the local regulatory authority

contact time

the sanitizer must make contact with the item for a specific time

How does food become contaminated?

three types of contaminants: 1. Biological 2. Chemical 3. Physical

Vending machines

to keep it safe: -check shelf life daily -keep TCS food at correct temperature -dispense TCS food in its original container -wash and wrap fresh fruit with edible peels before putting it in the machine

Delimers

use don mineral deposits and other dirt that other cleaners cant remove Use on: steam tables, dishwashers

self-service areas

use sneeze guards use labels to identify food items keep raw meat, fish, and poultry separate from RTE foods

Grading stamps are

voluntary and paid for by processors and packers

time-temperature abuse

when food has stayed too long at temperatures that are good for the growth of pathogens

Degreasers

work well with burned on grease Use on: backsplashes, oven doors, and range hoods

A well-designed kitchen will address:

workflow, contamination, equipment accessibility

An illness is considered an outbreak when:

• at least 2 people have the same symptoms after eating the same food • an investigation is conducted by state and local regulatory authorities • outbreak is confirmed by a laboratory analysis