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