Servsafe Chapter 1 Keeping Food Safe

Poor cleaning and sanitizing

pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses.

Food-borne Illness

-Challenges to Food Safety -The Costs of Food-borne Illnesses

How food-borne illness occur

-Contaminants -how food becomes unsafe -food most likely to become unsafe: TCS Food -Populations at High Risk for Food-borne illness Key Practices for ensuring food safety.

- a foodborne illness can result if food is time-temperature abused. This can happen in many ways:

-Food is not held or stored at the correct temperature. -food is not cooked or reheated enough to kill pathogens. Food is not cooled correctly.

The Food Safety Responsibilities of a Manager

-Marketing Food Safety

1. Biological

-Pathogens are the greatest threat to food. -They include certain viruses, parasites, fungi, and bacteria. -Some plants, mushrooms and seafood that carry harmful toxins are also included in this group. - Are responsible for most food-borne illnesses.

Key Practices for ensuring Food Safety

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

Cross-contamination can cause a food-borne illness in many ways:

-contaminated ingredients are added to food that receives no further cooking. -ready to eat food touches contaminated surfaces. -contaminated food touches or drips fluids onto cooked or ready to eat food. -a food handler touches contaminated food an then touches ready to eat food.

following standards for manager:

1. Food is not being prepared in a private home or in a room where people are living or sleeping. 2. People other than food handlers are restricted from prep, storage, and dish washing areas. If other people are allowed in these areas, steps are taken to protect food, utensils, and equipment from contamination. 3, Maintenance and delivery works are following food safety practices while in the operation 4.Staff hand washing is monitored in the operation. 5. The inspection of deliveries is monitored to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated. Food delivered after-hours is monitored to make sure it is received from an approved source; at the correct temperature; and has not been contaminated. 6. Food delivered after-hours is monitored to make sure it is received from an approved source; stored in the correct location; protected from contaminated; and accurately presented. 7. Food handlers are being monitored to make sure TCS food is cooked to required temperatures. Temperatures are being checked using calibrated thermometers. 8.Food Handlers are monitored to amke sure TCS food is being cooled rapidly. 9.Consumer advisories are posted notifying customers of the risk of ordering raw or partially cooked food. 10. Cleaning and sanitizing procedures are monitored to make sure that sanitizer solutions are at the correct temperature and concentration and remain in contact with items for the correct amount of time. 11. Customers are notified that they must use clean tableware when returning to a self-service area. 12. Staff are handling ready to eat food with utensils or sing use gloves. 13. Staff are trained in food safety, including allergy awareness. 14. Staff, including conditional staff, are reporting illnesses and symptoms of illnesses that can be transmitted through food. 15. Food safety procedures are written, implemented, and maintained where required by the regulatory authority.

Examples of TCS Food

1. Milk & Dairy Products 2. Shell eggs ( except those trated to eliminate Salmonella spp.) 3. Meat: beef, pork, and lamb 4. Poultry 5. Fish 6. Shellfish and crustaceans 7.Baked Potatoes 8. Heat-treated plant food, such as cooked rice, beans, and vegetables. 9. Tofu or other soy protein - synthetic ingredients such as textured soy protein in meat alternatives. 10. sprouts and sprout seeds 11. sliced melons, cut tomatoes, cut leafy greens. 12. untreated garlic and oil mixtures.

Five most common food-handling mistakes, or risk factors that can cause a Food-borne 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. Except for purchasing food from unsafe sources , each mistake listed above is related to four main factors.

Contaminants are divided into three categories

Biological, Chemical, & Physical

Unsafe food is usually the result of ?

Contamination.

Poor cleaning and sanitizing can happen in the following:

Equipment and utensils are not washed, rinsed, and sanitized. Food-contact surfaces are wiped clean rather than being washed, rinsed and sanitized. Wiping cloths are not stored in a sanitizer solution between uses. Sanitizing solutions are not at the required levels to sanitize objects.

The Food Safety Responsibilities of a Manager

FDA recommends that regulatory authorities hold the person in charge of a food service operation is responsible for the following standards.

2. Chemical

Food-service chemicals can contaminate food if used incorrectly. Chemical contaminants can include cleaners, sanitizers, and polishes.

3. Physical

Foreign objects such as metal shavings, staples, and bandages can get into food, so can glass, dirt , and even bag ties. Naturally occurring objects, such as fish bones in fillets , are another example.

How Food becomes Unsafe

If food handlers do not handle food correctly, it can become unsafe.

The Cost of Food-borne Illnesses

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 -Most important are the human costs. Victims of food-borne illnesses may experience lost work, medical costs and long-term disability.

Populations at High Risk for Food-borne Illness:

Preschool aged children: very young children are at a higher risk for getting a food-borne illness because they have not built up strong immune systems. Elderly people - changes occur in their organs -For example stomach acid productions decreases as people get older. This allows more pathogens that previously may have been eaten time to enter the intestines. A change in the stomach and intestinal tract allows the body to store food for longer periods (gives more time for toxins to form),

1. Time

Pressure to work quickly can make it hard to take the time to follow food safety practices.

2. Language and culture

Some staff may speak a language different form yours. This can create communication barriers. Cultural differences can influence how staff view food safety as well.

3. Literacy and education

Staff often have varying education levels. This can make teaching food safety to some of them more difficult.

(SOP's)

Standard operating procedures these help set up stands for ensuring food safety.

To prevent toxins from bacteria you need to stop the bacteria from growing you do this by

Temperature and control.

Challenges to Food Safety

Time, Language and culture, literacy and education, pathogens, unapproved suppliers, high-risk populations, and staff turnover.

Four Main Factors:

Time-Temperature Abuse Cross-contamination Poor personal hygiene Poor cleaning and sanitizing

7. Staff Turnover

Training new staff in job tasks leaves less time for food safety training.

Ready to eat food examples

cooked food, washed fruit and vegetables ( whole and cut), and deli met. Bakery items and sugar, spices and seasonings are other examples.

Marketing Food Safety

emphasize your support of food safety training by: offer training courses and evaluate and update them as needed. discuss food safety expectations. Document food handling procedures and update them as needed. Consider awarding certificates for training and small rewards for good food safety records. Set an example by following all food safety rules yourself.

Poor Personal Hygiene

food handlers can cause a food-borne illness if they do any of the following actions: 1. fail to wash their hands correctly after using the restroom 2. Cough or sneeze on food. 3. Touch or scratch wounds and then touch food. 4. Work while sick.

5. Unapproved suppliers

food might be received from suppliers that are not practicing food safety. This can cause a food borne-illness outbreak.

TCS Food

food requiring time and temperature control for safety.

Ready to eat Food

food that can be eaten without further preparation, washing or cooking.

4. Pathogens

illness-causing pathogens are being found on food that was once considered safe. For example, Salmonella spp. is now appearing on produce more often than in the past.

Foodborne illness

is a disease transmitted to people by food.

National Food Safety Month

is an annual campaign held each September. NFSM helps to raise awareness about the importance of food safety education. Each year they have a new theme and offers free training activities to reinforce food safety practices and procedures.

Cross-contamination

is when pathogens can be transferred from one surface or food to another.

Pathogens grow well in TCS Foods

it needs time and control to limit this growth

6. High-risk Populations

the number of customers at high risk for getting a food borne illness is on the rise. One example is the growing elderly population.

Time-Temperature Abuse

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

Foodborne-illness Outbreak

when two or more people have the same symptoms after eating the same food. However, this requires an investigation by a regulatory authority as well as confirmation by a laboratory.