Food Safety Presentation by SerSafe

Providing Safe Food
Apply Your Knowledge: Test Your Food Safety Knowledge

1.
2.
3.
4.
5.
True or False: A foodborne-illness outbreak has

occurred when two or more people experience
the same illness after eating the same food
True or False: Potentially hazardous food is
usually moist
True or False: Adults are more likely to become
ill from contaminated food than preschool-age
children are
True or False: People taking certain medications,
such as antibiotics, are at high risk for foodborne
illness
True or False: Cooked vegetables are not a
potentially hazardous food
1-2
Foodborne Illness
Foodborne Illness
Illness carried or transmitted to people

by food
Foodborne-Illness Outbreak
Incident in which two or more people

experience the same illness after eating
the same food
1-3
Costs of Foodborne Illness
1-4
Populations at High Risk for Foodborne Illness

Higher Risk People
Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill
1-5
Potentially Hazardous Food

Food Favoring the Rapid Growth of
Microorganisms:
Meat: Beef, Pork,

Lamb
Fish
Heat-Treated
Plant Food, such
as Cooked Rice,
Beans, and
Vegetables
Milk and Milk

Products
Eggs (except those
treated to eliminate
Salmonella spp.)
Poultry
Shellfish and
Crustacea
1-6
Potentially Hazardous Food

Food Favoring the Rapid Growth of
Microorganisms: continued
Baked
Potatoes
Raw Sprouts and

Sprout Seeds
Synthetic Ingredients,
Such as Textured Soy
Protein in
Meat Alternatives
Untreated Garlic-and-Oil
Mixtures
Tofu or Other
Soy-Protein Food
Sliced Melons
1-7
Potential Hazards to Food Safety

Biological Hazards
Bacteria, viruses, parasites, fungi
Toxins
Chemical Hazards
Pesticides, food additives, cleaning

supplies, toxic metals
Physical Hazards
Hair, dirt, metal staples, etc.
1-8
How Food Becomes Unsafe
Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
1-9
Time-Temperature Abuse
Food has been abused:
Any time it has been allowed to remain

too long at temperatures favorable to the
growth of foodborne microorganisms
1-10
Cross-Contamination
Cross-contamination occurs when:
Microorganisms are transferred from

one food or surface to another
1-11
Apply Your Knowledge: Potentially Hazardous or Not?

Which of these are potentially
hazardous?
1
2
3
4
5
6
7
8
___ Raw carrots

___ Sliced melons
___ Raw bean sprouts
___ Baked potatoes
___ Soda crackers
___ Apples
___ Bananas
___ Flour
9
1
0
1
1
1
2
1
3
1
4
1
5
___ Dry rice

___ Tofu
___ Limes
___ Eggs
___ Soy burger
___ Milk
___ Bread
1-12
The Microworld

1.
True or False: Bacillus cereus is commonly

associated with cereal crops, such as rice
2. True or False: A foodborne intoxication results when

a person eats food containing pathogens, which then
grow in the intestines and cause illness
3. True or False: Cooking food to the required minimum
internal temperature can help avoid listeriosis
4. True or False: A person with shigellosis may
experience bloody diarrhea
5. True or False: Highly acidic food typically does not
support the growth of foodborne microorganisms
2-2
Microbial Contaminants
Microorganism
Small, living organism
Pathogen
Illness-causing microorganism
Toxin
Poison
2-3
Microbial Contaminants
Microorganisms That Can Contaminate
Food and Cause Foodborne Illness
Bacteria
Viruses
Parasites
Fungi
2-4
What Microorganisms Need to Grow: FAT TOM
Food
Acidity
Temperature
Time
Oxygen
Moisture
2-5

Food
Foodborne microorganisms require

nutrients to grow. Specifically
carbohydrates and proteins
These are found in potentially

hazardous food including:
Meat
Poultry
Dairy products
Eggs
F
Food
2-6

Acidity
Foodborne microorganisms grow

best in food that has a neutral or
slightly acidic pH (7.5 to 4.6)
Most food falls into this range

Acidic
pH Scale
A
Acidity
Alkaline
Neutral
7.54.6
ideal for
bacterial
growth
2-7

Temperature
Foodborne microorganisms grow
well at temperatures between 41F
and 135F (5C and 57C)
Temperature
The Temperature Danger Zone
135F
(57C)
41F
(5C)
2-8

Time
Foodborne microorganisms need

sufficient time to grow
4 hours or more in TDZ=growth high enough

to cause illness
T
Time
2-9

Oxygen
Some foodborne microorganisms

require oxygen to grow, while
others grow when oxygen is absent
O
Oxygen
2-10

Moisture
Most foodborne microorganisms require

moisture to grow
The amount of moisture available in

food for this growth is called water
activity (aw)
M
Moisture
Potentially hazardous food typically has

an aw of .85 or higher
2-11
Controlling the Growth of Microorganisms

The two conditions you can control:
Temperature
Refrigerate or freeze food properly
Cook food properly
Time
Minimize time food spends

in the temperature danger zone (TDZ)
2-12
Apply Your Knowledge: What I Need to Grow!

Which conditions typically support
the growth of microorganisms?
1
Food that is high in fat
Food that contains protein
pH of 9.0
Temperature of 155F (68C) or higher
Dry environment
2-13
Classifying Foodborne Illness

Foodborne Infections
Result when a person eats food containing

pathogens, which then grow in the
intestines and cause illness
Foodborne Intoxications

toxins that cause illness
Foodborne Toxin-Mediated Infections

pathogens, which then produce illnesscausing toxins in the intestines
2-14
Bacteria That Cause Foodborne Illness

Basic Characteristics
Living, single-celled organism
Can be carried by food, water, soil,

animals, humans, or insects
Can reproduce very rapidly under

favorable conditions
2-15
Bacteria That Cause Foodborne Illness

Basic Characteristics: continued
Some survive freezing
Some change into a different form called

spores to protect themselves
Some spoil food; others cause illness
Some produce toxins that cause illness
2-16
Spores
Certain bacteria can change into
a different form, called spores,
to protect themselves
Spores
Form when nutrients are not available
Are commonly found in soil and

contaminate food grown there
Can contaminate meat, poultry, fish, and

other food exposed to soil or dust
2-17
Spores
Spores
Can resist heat, allowing them to survive

cooking temperatures
Can revert back to a form capable of growth

when:
Food is not stored at the proper

temperature
Food is not held or cooled properly
2-18
Major Foodborne Illnesses Caused by Bacteria

Infections
Campylobacteriosis
Salmonellosis
Shigellosis
Listeriosis
Vibrio parahaemolyticus Gastroenteritis
Vibrio vulnificus Primary

Septicemia/Gastroenteritis
2-19
Infection: Campylobacteriosis
Campylobacteriosis
Bacteria: Campylobacter jejuni
Illness:
Commonly Associated Food
MostCommon
Common
Symptoms
Most
Symptoms
Poultry
Diarrhea
Diarrhea (may be bloody)
Water contaminated
with the bacteria
Abdominal Cramps
Abdominal
cramps
Fever
Fever
Headache
Headache
2-20
Preventing Campylobacteriosis
To reduce the bacteria in food:
Cook food, particularly poultry, to

required minimum internal temperatures
To prevent the transfer of the

bacteria:
Prevent cross-contamination between

raw poultry and ready-to-eat food.
2-21
Infection: Salmonellosis
Salmonellosis
Bacteria: Salmonella spp.
Illness:
Most Common Symptoms
Poultry and eggs
Diarrhea
Dairy products
Abdominal cramps
Beef
Vomiting
Fever
2-22
Preventing Salmonellosis
Cook raw beef, poultry, and eggs to

required minimum internal temperatures.

bacteria:
Minimize cross-contamination between

raw meat and poultry and ready-to-eat
food.
Exclude foodhandlers diagnosed with

salmonellosis.
2-23
Infection: Shigellosis
Shigellosis
Bacteria: Shigella spp.
Illness:
Food easily
contaminated by
hands
Food in contact with
contaminated water
(i.e., produce)
MostCommon
Common
Symptoms
Most
Symptoms
Bloody diarrhea
Abdominal pain
and cramps
Fever
(occasionally)
2-24
Preventing Shigellosis
bacteria:
Exclude foodhandlers if they:
Have diarrhea
Have been diagnosed with shigellosis
Wash hands when necessary
Control flies inside and outside the

establishment
2-25
Infection: Listeriosis
Listeriosis
Bacteria: Listeria monocytogenes
Illness:
Raw meat
Unpasteurized milk and

milk products
Ready-to-eat food
including:
MostCommon
Common
Symptoms
Most
Symptoms
Pregnant women
Spontaneous
abortion of the fetus
Newborns
Sepsis
Deli meats
Pneumonia
Hot dogs
Meningitis
Soft cheese
2-26
Preventing Listeriosis
It is critical to:
Discard product that has passed its

use-by or expiration date
Avoid using unpasteurized dairy products
Cook raw meat to required minimum

internal temperatures

bacteria:
Prevent cross-contamination between raw

or undercooked and ready-to-eat food
2-27
Infection: Vibrio parahaemolyticus Gastroenteritis

Vibrio parahaemolyticus
Gastroenteritis
Bacteria: Vibrio parahaemolyticus
Illness:
Raw or partially
cooked oysters
Diarrhea and
abdominal
cramps
Nausea and
vomiting
Low grade fever

and chills
2-28
Preventing Vibrio parahaemolyticus Gastroenteritis

Most Important Prevention
Measures
Purchase oysters from approved,

reputable suppliers
Cook oysters to the required minimum

internal temperature
2-29
Infection: Vibrio vulnificus Primary Septicemia

Vibrio vulnificus Primary
Septicemia
Bacteria: Vibro vulnificus
Illness:
Raw or partially
cooked oysters
(People with liver disease

and diabetes)
Fever and chills

Nausea
Skin lesions
Diarrhea and vomiting
possible
2-30
Infection: Vibrio vulnificus Gastroenteritis

Vibrio vulnificus
Gastroenteritis
Bacteria: Vibrio vulnificus
Illness:
Raw or partially
cooked oysters
(Otherwise healthy people)

Diarrhea
Abdominal cramps
2-31
Preventing Vibrio vulnificus Septicemia/Gastroenteritis

Most Important Prevention
Measures
Purchase oysters from approved,

reputable suppliers.
Cook oysters to the required minimum

internal temperature.
Inform people at risk to consult a

physician before regularly consuming
raw or partially cooked oysters
2-32

Intoxications
Bacillus cereus Gastroenteritis
Staphylococcal Gastroenteritis
Botulism
2-33
Intoxication: Bacillus cereus Gastroenteritis

Bacillus cereus
Gastroenteritis
Bacteria: Bacillus cereus
Illness:
(Diarrheal Toxin)

Cooked corn
Watery diarrhea
Cooked potatoes
Cooked vegetables
Abdominal cramps
and pain
Vomiting is absent
Meat products
2-34
Intoxication: Bacillus cereus Gastroenteritis

Bacillus cereus
Gastroenteritis
Bacteria: Bacillus cereus
Illness:
(Emetic Toxin)
Cooked rice dishes

including:
Fried rice
Rice pudding
Nausea
Vomiting
2-35
Preventing Bacillus cereus Gastroenteritis

Cook food to required minimum internal

temperatures
To prevent the growth of the

bacteria:
Hold food at the proper temperature
Cool food properly
2-36
Intoxication: Staphylococcal Gastroenteritis

Staphylococcal
Gastroenteritis
Bacteria: Staphylococcus aureus
Illness:

Commonly Associated
Food
Commonly
Associated
FoodMost Common Symptoms
Salads containing
potentially
hazardous food:
Egg, tuna,
chicken,
macaroni
Deli meats
Nausea
Vomiting and
retching
Abdominal cramps
2-37
Preventing Staphylococcal Gastroenteritis

To prevent the transfer
of the bacteria to food:
Wash hands after touching the body
Cover cuts on hands and arms
Restrict foodhandlers with infected cuts

on hands and arms
To prevent the growth of the

bacteria in food:
Minimize the time food spends in the

TDZ
Cook, hold, and cool food properly
2-38
Intoxication: Botulism
Botulism
Bacteria: Clostridium botulinum
Illness:
Improperly canned food
Initially:
ROP food
Temperature abused
vegetables like:
Later:
Nausea and Vomiting
Weakness
Baked potatoes
Double vision
Untreated garlicand-oil mixtures
Difficulty speaking and

swallowing
2-39
Preventing Botulism
Most Important
Prevention Measures:
Hold, cool, and reheat food properly
Inspect canned food for damage
2-40

Toxin-Mediated Infections:
Clostridium perfringens Gastroenteritis
Hemorrhagic Colitis
2-41
Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis

Clostridium perfringens
Gastroenteritis
Bacteria: Clostridium perfringens
Illness:
Meat
Poultry
Meat and poultry

dishes:
Stews
Gravies
Diarrhea
Severe abdominal pain
Fever and vomiting are absent
2-42
Preventing Clostridium perfringens Gastroenteritis

To prevent growth of the bacteria
(especially in meat dishes):
Cool and reheat food properly
Hold food at the proper temperature
2-43
Toxin-Mediated Infection: Hemorrhagic Colitis

Hemorrhagic Colitis
Bacteria: Shiga toxin-producing
Escherichia coli
Illness:
MostCommon
Common
Symptoms
Most
Symptoms
Ground beef (raw

and undercooked)
Diarrhea (eventually
becomes bloody)
Contaminated
produce
Abdominal cramps
Severe cases can

result in hemolytic
uremic syndrome
(HUS)
2-44
Preventing Hemorrhagic Colitis

Cook food, particularly ground beef, to

required minimum internal temperatures
To prevent the transfer of the bacteria to food:
Prevent cross-contamination between raw

meat and ready-to-eat food
Exclude employees from the establishment if:
They have diarrhea
They have been diagnosed with hemorrhagic colitis
2-45
Apply Your Knowledge: Who Am I?

1. Identify the bacteria:
Many farm animals naturally carry me
I have been found in produce that has come in
contact with animal waste
I am often associated with poultry and eggs
I can produce diarrhea and vomiting in those who
consume me
I am found in the waters of the Gulf of Mexico
I have been associated with raw oysters
I can produce two different illnesses
Purchasing oysters from approved, reputable
suppliers can prevent me
2-46

I am found in the soil
I have been associated with rice
I can produce two different types of toxins that
cause illness
Cooking food to required minimum internal temperatures
can destroy me
I form spores
The toxins I produce cause illness
I have been associated with meat stews
I can produce diarrhea and severe abdominal pain
I am carried in the intestines of animals and humans
2-47

I do not need oxygen to grow
I can cause double vision and difficulty swallowing
I am commonly associated with produce from the soil
I produce a deadly toxin when food is temperature

abused
2-48
Basic Characteristics of Viruses

Viruses
Some may survive freezing
Can be transmitted from:
Person to person
People to food
People to food-contact surfaces
Usually contaminate food through a

foodhandlers improper hygiene
Can contaminate both food and water

supplies
2-49
Major Foodborne Illnesses Caused by Viruses

Viral Foodborne Illnesses
Hepatitis A
Norovirus Gastroenteritis
2-50
Infection: Hepatitis A
Hepatitis A
Virus: Hepatitis A
Illness:
Ready-to-eat food
including:
Deli meats
Produce
Salads
Raw and partially

cooked shellfish
MostCommon
Common
Symptoms
Most
Symptoms
Initially:
Fever (mild)
General weakness
Nausea
Abdominal pain
Later:
Jaundice
2-51
Preventing Hepatitis A
To prevent the transfer of the virus to food:
Wash hands properly
Exclude employees who have jaundice or

hepatitis A
Minimize bare-hand contact with ready-to-eat food
Other prevention measures:
Purchase shellfish from approved, reputable

suppliers
Inform high-risk populations to consult a physician

before regularly consuming raw or partially cooked
shellfish
2-52
Infection: Norovirus Gastroenteritis

Norovirus Gastroenteritis
Virus: Norovirus
Illness:
MostCommon
Common
Symptoms
Most
Symptoms
Ready-to-eat food
Vomiting
Shellfish
contaminated by
sewage
Diarrhea
Nausea
Abdominal cramps
2-53
Preventing Norovirus Gastroenteritis

virus to food:
Exclude foodhandlers with diarrhea

and vomiting
Exclude employees who have been

diagnosed with Norovirus Gastroenteritis
Wash hands properly
Other prevention measures:
Purchase shellfish from approved,

reputable suppliers
2-54
Basic Characteristics of Parasites

Parasites
Are living organisms that need a host

to survive
Are small, often microscopic
Infect many animals and can be

transmitted to humans
Are a hazard to food and water
2-55
Major Foodborne Illnesses Caused by Parasites

Parasitic Foodborne Illnesses
Anisakiasis
Cyclosporiasis
Cryptosporidiosis
Giardiasis
2-56
Infection: Anisakiasis
Anisakiasis
Parasite: Anisakis simplex
Illness:

Raw and undercooked:
Herring
Cod
Halibut
Mackerel
Pacific salmon

Non-invasive
Tingling in throat
Coughing up worms
Invasive
Stomach pain
Nausea
Vomiting
Diarrhea
2-57
Preventing Anisakiasis
Most Important Prevention Measures
Cook fish to required minimum internal

temperatures
Purchase fish from approved, reputable suppliers
If fish will be served raw or undercooked:
Purchase sushi-grade fish
Ensure sushi-grade fish has been frozen

properly by the supplier
2-58
Infection: Cyclosporiasis
Cyclosporiasis
Parasite: Cyclospora cayetanensis
Illness:
Produce irrigated or
washed with water
containing the
parasite
Nausea (mild to
severe)
Abdominal cramping
Mild fever
Diarrhea alternating
with constipation
2-59
Preventing Cyclosporiasis
It is critical to:
Purchase produce from approved,

reputable suppliers

of the parasite to food:
Wash hands properly to minimize the

risk of cross-contamination
2-60
Infection: Cryptosporidiosis
Cryptosporidiosis
Parasite: Cryptosporidium parvum
Illness:
Untreated or
improperly treated
water
Watery diarrhea
Stomach cramps
Contaminated
produce
Nausea
Weight loss
2-61
Preventing Cryptosporidiosis
It is critical to:
Purchase produce from approved,

reputable suppliers
Use properly treated water

parasite to food:

Wash hands properly to minimize the risk
of cross-contamination
2-62
Infection: Giardiasis
Giardiasis
Parasite: Giardia duodenalis
Illness:
Improperly treated
water
Initially:
Fever
Later:
Loose stools
Abdominal cramps
Nausea
2-63
Preventing Giardiasis
Most Important Prevention Measure
Use properly treated water

of the parasite to food:
Wash hands properly to minimize the risk of

cross-contamination
2-64

1. Identify the virus or parasite:
I can produce a mild fever and general weakness
I am primarily found in the feces of infected people
I am more commonly associated with ready-to-eat food
items
Purchasing shellfish from an approved supplier can be a
safeguard against me
I can produce a fever and loose stools
I have been found in improperly treated water
Excluding foodhandlers with diarrhea can
be a safeguard against me
I am easily spread in day-care centers
2-65

Cooking seafood can destroy me
I have been found in herring
Sometimes I produce a tingling in the throat
Purchasing seafood from approved suppliers can
prevent me
I am often associated with ready-to-eat food
Proper handwashing is essential to prevent me
I am primarily found in the feces of the people I infect
People become contagious within a few hours of
eating me
2-66

I can cause stomach cramps and weight loss
I am found in cows and other herd animals
I am commonly spread from person to person
Purchasing produce from approved suppliers is critical

to prevent me
2-67
Fungi
Fungi
Commonly cause food spoilage

and sometimes illness
Fungi
Molds
Yeasts
2-68
Basic Characteristics of Mold

Mold
Spoils food and sometimes causes

illness
Grows well in acidic food with low water

activity
Is not destroyed by freezing
Can produce toxins such as aflatoxins
2-69
Basic Characteristics of Yeast

Yeast
Can spoil food rapidly
May produce a smell or taste of

alcohol as it spoils food
May appear as a pink discoloration

or slime and may bubble
2-70
Contamination, Food Allergens, and Foodborne Illness

1.
True or False: A person with ciguatera fish poisoning

often sweats and experiences a burning sensation in
the mouth.
2. True or False: Cooking can destroy the toxins in

toxic wild mushrooms.
3. True or False: Copper utensils and equipment can
cause an illness when used to prepare acidic food.
4. True or False: When transferring a cleaning
chemical to a spray bottle, it is unnecessary to label
the bottle if the chemical is clearly visible.
5. True or False: A person with a shellfish allergy who
unknowingly eats soup made with clam juice may
experience a tightening in the throat.
3-2
Foodborne Contaminants
Biological
Fish toxins
Shellfish toxins
Plant and mushroom toxins
Chemical
Toxic metal poisoning
Chemicals and pesticides
Physical
Metal shavings from cans, staples
Fingernails, hair, bandages
3-3
Biological Toxins
These Toxins
May be produced by pathogens found

on food
May occur naturally in plants or animals
May occur as a result of an animals diet
3-4
Major Foodborne Illnesses from Fish Toxins

Fish Toxin Illnesses
Scombroid poisoning
Ciguatera fish poisoning
3-5

Illness:
Toxin:
Associated Food
Tuna
Bonito
Mackerel
Mahi mahi
Scombroid poisoning
Histamine
Common Symptoms
Reddening of face
and neck
Sweating
Headache
Burning or tingling in
mouth or throat
Prevention
Purchase fish
from approved,
reputable
suppliers
Prevent timetemperature
abuse during
storage and
preparation
3-6

Illness:
Toxin:
Associated Food
Ciguatera fish poisoning

Ciguatoxin
Common Symptoms
Predatory reef fish: Reversal of hot and

cold sensations
Barracuda
Grouper
Jacks
Snapper
Prevention
Nausea
Vomiting
Tingling in fingers, lips,
or toes
Joint and muscle pain
Purchase reef fish

from approved,
reputable
suppliers
3-7
Major Foodborne Illnesses from Shellfish Toxins

Shellfish Toxin Illnesses
Paralytic Shellfish Poisoning (PSP)
Neurotoxic Shellfish Poisoning (NSP)
Amnesic Shellfish Poisoning (ASP)
3-8

Illness:
Toxin:
Paralytic Shellfish
Poisoning (PSP)
Saxitoxin
Prevention
Associated Food Common Symptoms
Clams
Numbness
Mussels
Oysters
Scallops
Tingling of mouth,
face, arms and legs
Dizziness
Nausea
Vomiting
Diarrhea
Purchase
shellfish from
approved,
reputable
suppliers
3-9

Illness:
Toxin:
Neurotoxic Shellfish
Poisoning (NSP)
Brevetoxin
Clams
Mussels
Oysters
Tingling and numbness

of the lips, tongue, and
throat
Dizziness
Reversal of hot and cold
sensations
Vomiting
Diarrhea
Prevention
Purchase
shellfish from
approved,
reputable
suppliers
3-10

Amnesic Shellfish
Poisoning (ASP)
Toxin: Domoic acid
Illness:
Clams
Mussels
Oysters
Scallops
Initially:
Vomiting
Diarrhea
Abdominal pain
Later: (Possibly)
Confusion
Memory loss
Disorientation
Seizure
Coma
Prevention
Purchase
shellfish from
approved,
reputable
suppliers
3-11

1. Identify the toxin:
I accumulate in predatory reef fish
I can produce tingling fingers
I have been associated with grouper
I produce an illness with symptoms that may last years
2. Identify the toxin:
I can cause paralysis and death
I am found in certain toxic marine algae
I am commonly associated with scallops and other
shellfish
I am found in colder waters such as those of the
New England Coast
3-12
Mushroom Toxins
These Toxins
Are present in certain varieties of wild

mushrooms
Can cause severe illness
Are not destroyed by cooking or freezing
3-13
Chemical Toxins
Toxic Metals
Toxic metal poisoning can occur when:
Utensils or equipment containing

toxic metals are used to prepare
food (especially acidic food)
Carbonated beverage dispensers

are installed improperly
To prevent this:
Use food-grade utensils and equipment

to prepare and store food
Have a professional install beverage

dispensers
3-14
Chemical Toxins
Chemicals
Store away from food, utensils,

and equipment
Follow manufacturers directions

for using them
Label them properly if they are

transferred to new containers
3-15
Physical Contaminants
Foreign objects accidentally
introduced into food:
Metal shavings from cans
Staples from cartons
Glass from broken light bulbs
Blades from plastic or

rubber scrapers
Fingernails, hair, and bandages
Dirt
Bones
3-16
Food Allergens
Common Food Allergens
Milk and dairy products
Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
3-17
Food Allergens
Symptoms of an allergic
reaction include:
Itching in and around the mouth,

face, or scalp
Tightening in the throat
Wheezing or shortness of breath
Hives
Swelling of the face, eyes, hands,

or feet
Gastrointestinal symptoms
Loss of consciousness and death
3-18
Food Allergens
To protect guests with food
allergies:
Be able to fully describe menu

items
If you are unsure if an item is

allergen free, urge the guest to
order something else
Ensure that cookware and

utensils used to prepare the
guests food are allergen free
3-19
Apply Your Knowledge: Spot the Allergen

Which of these are
common allergens?
Eggs
Peanuts
Beef
Bean sprouts
Shellfish
Milk
3-20
The Safe Foodhandler

1.
True or False: During handwashing, foodhandlers must

vigorously scrub their hands and arms for five seconds
2. True or False: Gloves should be changed before

beginning a different task
3. True or False: Foodhandlers must wash their hands
after smoking
4. True or False: A foodhandler diagnosed with
shigellosis cannot continue to work at an establishment
while he or she has the illness
5. True or False: Hand antiseptics should only be used
before handwashing
4-2
How Foodhandlers Contaminate Food

Foodhandlers can contaminate food
when they:
Have a foodborne illness
Show symptoms of gastrointestinal

illness
Have infected wounds or cuts
Live with, or are exposed to, a person

who is ill
Touch anything that may contaminate

their hands
4-3
How Foodhandlers Contaminate Food

Behaviors That Can Contaminate Food
B
Scratching the scalp
Running fingers
through hair
Wiping or touching
the nose
A
C
Touching a pimple or
open sore
Wearing a dirty uniform
Coughing or sneezing into

the hand
Spitting in the establishment
Rubbing an ear
4-4
Components of a Good Personal Hygiene Program

Good personal hygiene includes:
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses
4-5
Hygienic Hand Practices: Handwashing

Proper Handwashing Procedure
The whole process should take 20 seconds
Wet hands with running

water as hot as you can
comfortably stand (at least
100F/38C)
2 Apply soap
4 Rinse thoroughly
under running water
3 Vigorously scrub hands
and arms for ten to fifteen

seconds Clean under
fingernails and between
fingers
55 Dry hands and arms with

a single-use paper towel
or warm-air hand dryer
Use a paper towel to turn
off the faucet.
4-6
Hygienic Hand Practices: Hand Antiseptics

Hand Antiseptics
Must comply with Food and Drug

Administration standards
Should be used after handwashing (if

used in the establishment)
Must never be used in place of

handwashing
4-7
Hygienic Hand Practices: When to Wash Hands

Foodhandlers must wash their
hands after:
Using the restroom
Handling raw meat, poultry, and

fish (before and after)
Touching the hair, face, or body
Sneezing, coughing, or using

a tissue
Smoking, eating, drinking, or chewing

gum or tobacco
4-8
Hygienic Hand Practices: When to Wash Hands

Foodhandlers must wash their
hands after: continued
Handling chemicals that might

affect food safety
Taking out garbage
Clearing tables or bussing dirty dishes
Touching clothing or aprons
Touching anything else that may

contaminate hands, such as unsanitized
equipment, work surfaces, or washcloths
4-9
Hygienic Hand Practices: Bare-Hand Contact

Bare-Hand Contact with
Ready-to-Eat Food
Some jurisdictions allow it but require
written policies and procedures on:
Employee health
Handwashing
Other hygienic practices
4-10
Hygienic Hand Practices: Hand Maintenance

Requirements for Foodhandlers
Keep fingernails
short and clean
Do not wear false

nails or nail polish
Bandage cuts and

cover bandages
4-11
Hygienic Hand Practices: Gloves

Gloves used for handling food:
Must never be used in place of

handwashing
Are for single use only
Should be right for the task
Must be safe, durable, and clean
Must fit properly
Must be used properly
4-12
Hygienic Hand Practices: Gloves

When to Change Gloves
As soon as they become

soiled or torn
Before beginning a different

task
At least every four hours during

continual use and more often
when necessary
After handling raw meat and before

handling cooked or ready-to-eat food
4-13
Proper Work Attire

Foodhandlers should:
A
Wear a clean hat or other

hair restraint
Wear clean clothing daily
Remove aprons when leaving

food-preparation areas
Remove jewelry from hands and arms
Wear appropriate, clean, and closedtoe shoes
A
B
D
C
4-14
Policies Regarding Eating, Drinking, and Smoking

Foodhandlers must not:
Smoke, chew gum or tobacco, eat or

drink
When
Preparing or serving food
Working in food-preparation areas
Working in areas used to clean utensils

and equipment
4-15
Handling Employee Illnesses

IF:
The foodhandler has a

sore throat with fever
THEN:
Restrict the employee from working

with or around food
Exclude the employee from the

establishment if you primarily serve a
high-risk population
4-16

IF:
THEN:
The foodhandler has

one or more of the
following symptoms:
Vomiting
Diarrhea
Jaundice

establishment
Do not allow employees with vomiting or
diarrhea to return to work unless they:
Have been symptom-free for 24
hours
or
Have a written release from a
medical practitioner
Do not allow employees with jaundice to
return to work unless they have been
released by a medical practitioner
4-17

IF:
THEN:
The foodhandler has

been diagnosed with a
foodborne illness
caused by:
Salmonella Typhi
Shigella spp.
Shiga toxin-producing
E. coli
Hepatitis A virus
Norovirus

establishment and notify the local
regulatory agency
Work with the employees medical

practitioner and/or the local regulatory
agency to determine when he or she can
safely return to work
4-18
Apply Your Knowledge: Exclusion or

Restriction?
Should you:
Exclude the foodhandler from the

establishment
Restrict the foodhandler from working

with or around food
Bill, a line cook at a family restaurant has

a sore throat with a fever
Joe, a prep cook, has diarrhea
Mary, a sous chef, has been diagnosed

with hepatitis A
4-19
Apply Your Knowledge:

Whats Wrong with This Picture?
4-20
The Flow of Food: An Introduction

1. True or False: Chicken held at an internal temperature of
125F (52C) has been temperature abused
2. True or False: Infrared thermometers are best for
measuring the internal temperature of food
3. True or False: When checking the temperature of a roast
using a bimetallic stemmed thermometer, only the tip of
the thermometer stem should be inserted into the product
4. True or False: A thermometer calibrated by the boilingpoint method must be set to 135F (57C), after being
placed into the boiling water
5. True or False: Washing and rinsing a cutting board
will prevent it from cross-contaminating the next
product placed on it
5-2
The Flow of Food

To keep food safe:
Prevent cross-contamination
Prevent time-temperature
abuse
5-3
Preventing Cross-Contamination
Create physical barriers between
food products:
Assign specific equipment to each type

of food
Clean and sanitize work surfaces,

equipment, and utensils after
each task
5-4
Preventing Cross-Contamination
Create procedural barriers between
food products:
Prepare raw meat, fish, and poultry and

ready-to-eat food at different times
(when using the same prep table)
Purchase ingredients that require

minimal preparation
5-5
Preventing Time-Temperature Abuse

This includes:
Determining the best way to monitor

time and temperature
Making thermometers available
Regularly recording temperatures and

the times they are taken
Microorganisms grow rapidly
Minimizing the time food spends in

the temperature danger zone
Microorganisms survive and

grow
The
Temperature
Danger Zone
5-6
Temperature-Measuring Devices
Bimetallic Stemmed Thermometer
Indicator Head
Calibration Nut
Holding Clip
Stem
Sensing Area
Dimple
5-7
Thermocouples and Thermistors
Measure temperature through a metal

probe or sensing area
Display results on a digital readout
Often come with interchangeable probes
Immersion Probe
Surface Probe
Photos courtesy of Cooper-Atkins Corporation
Penetration Probe
5-8
Infrared Thermometers
Used to measure the surface

temperature of food and equipment
Must be held as close to the product as

possible
Remove barriers between thermometer

and product
Follow manufacturers guidelines
Photos courtesy of Cooper-Atkins Corporation
5-9
Apply Your Knowledge: Pick the Right Thermometer

Which temperature-measuring device
should be used to check the following?
1
1.
2
2.
3
3.
4
4.
Internal temperature of a hamburger patty

Surface temperature of a steak
Internal temperature of a roast
Internal temperature of a large stockpot of soup
A. Infrared thermometer
B. Thermocouple
C. Bimetallic stemmed
thermometer
5-10
Calibrating Thermometers
Calibration
Adjusting a thermometer in order

to get an accurate reading
Two methods
Boiling-point method
Ice-point method
5-11
Boiling-Point Method
1
1.
Bring clean tap water to a boil
2
2.
Submerge the sensing area of the

thermometer stem or probe in the
water for thirty seconds
3
3.
Hold the calibration nut and rotate

the thermometer head until it reads
212F (100C)
Note: The boiling point of water varies
depending upon your elevation
5-12
Ice-Point Method
1. Fill a large
container
with crushed
ice and water
2. Submerge the
thermometer
stem or probe in
the water for thirty
seconds
3. Hold the calibration

nut and rotate the
thermometer head
until it reads 32F
(0C)
5-13
General Thermometer Guidelines

When using thermometers:
Keep thermometers and their

storage cases clean
Calibrate them regularly to

ensure accuracy
Never use glass thermometers

to monitor food temperature
Insert the thermometer stem or

probe into thickest part of product
(usually the center)
Wait for the thermometer reading to

steady before recording the temperature
of a food item
5-14
Apply Your Knowledge: Calibrate the Thermometer

Put the steps for calibrating a
thermometer in the proper order:
A Rotate the head of the thermometer
A.
until it reads 32F (0C)
B Submerge the sensing area of the thermometer
B.
stem or probe, and wait for the reading to steady
C Fill a container with crushed ice and clean tap water
C.
D Hold the adjusting nut with a wrench or other tool
D.
5-15
The Flow of Food: Purchasing and Receiving

1. True or False: A delivery of fresh fish should be received at an
internal temperature of 41F (5C) or lower
2. True or False: Turkey should be rejected if the texture is firm
and springs back when touched
3. True or False: You should reject a delivery of frozen steaks
covered in large ice crystals
4. True or False: If a sack of flour is dry upon delivery, the
contents may still be contaminated
5. True or False: A supplier that has been inspected and is in
compliance with local, state, and federal law can be
considered an approved source
6-2
Suppliers
Choose suppliers who get product
from approved sources
Approved sources:
Have been inspected
Are in compliance with applicable

local, state and federal law
6-3
General Receiving Principles

When Receiving Food:
Schedule deliveries for off-peak hours
Receive only one delivery at a time
Make sure enough trained staff are

available
Inspect deliveries immediately and

carefully
6-4
General Receiving Principles

When Receiving Food:
continued
Use calibrated
thermometers to sample
temperatures
Check shipments for:
Intact packaging
Refreezing
Prior wetness
Pest infestation
6-5
Checking the Temperature of Various Types of Food

Meat, Poultry, Fish
Insert the thermometer stem or probe

into the thickest part of the product
(usually the center)
6-6

ROP and Bulk Food:
Insert the thermometer stem or probe

between two packages
As an alternative fold packaging around

the thermometer stem or probe
6-7

Other Packaged Food:
Open the package and insert the

thermometer stem or probe into the
product
6-8
Receiving Criteria for Meat

Accept
Reject
Temperature:
41F (5C) or lower
Temperature:
> 41F (5C)
Color:
Color:
Beef: bright cherry red
Beef: brown or green
Lamb: light red
Lamb: brown, whitish surface

covering the lean meat
Pork: light pink meat,

firm white fat
Pork: excessively dark color, soft

or rancid fat
Texture: firm and springs

back when touched
Texture: slimy, sticky, or dry
Odor: no odor
Odor: sour odor
Packaging: intact and clean
Packaging: broken cartons, dirty

wrappers, torn packaging, vacuum
packaging with broken seals
6-9
Receiving Criteria for Poultry

Accept
Reject
Temperature:
41F (5C) or lower
Temperature:
> 41F (5C)
Color: no discoloration
Color: purple or green

discoloration around the neck; dark
wing tips (red tips are acceptable)
Texture: firm and springs

back when touched
Odor: no odor
Packaging: product should
be surrounded by crushed,
self-draining ice
Texture: stickiness under wings or

around joints
Odor: abnormal, unpleasant odor
6-10
Receiving Criteria for Fish

Accept
Reject
Temperature:
41F (5C) or lower
Temperature:
> 41F (5C)
Color: bright red gills; bright

shiny skin
Color: dull gray gills, dull dry skin
Texture: firm flesh that

springs back when touched
Odor: mild ocean or
seaweed smell
Eyes: bright, clear, and full
Texture: soft flesh that leaves an

imprint when touched
Odor: strong fishy or ammonia
smell
Eyes: cloudy, red-rimmed, sunken
Packaging: product should

be surrounded by crushed,
self-draining ice
6-11
Receiving Criteria for Shellfish

Accept
Reject
Temperature:
Temperature:
Live: receive on ice or at an

air temperature of 45 F (7C)
or lower
Shucked: receive at an
internal temperature of 45 F
(7C) or lower
Odor: mild ocean or

seaweed smell
Shells: closed and unbroken
(indicates shellfish are alive)
Condition: if fresh, they are
received alive
Live: air temperature > 45 F

(7C)
Shucked: internal
temperature > 45 F (7C)
Texture: slimy, sticky, or dry

Odor: strong fishy smell
Shells: broken shells
Condition: dead on arrival
(open shells that do not close
when tapped)
6-12
Receiving Criteria for Shell Eggs

Accept
Reject
Temperature:
receive at an air temperature
of 45F (7C) or lower
Temperature:
air temperature > 45F (7C)
Odor: no odor
Odor: sulfur smell or

off odor
Shells: clean and unbroken
Shells: dirty or cracked
6-13
Receiving Criteria for Dairy Products

Accept
Reject
Temperature: 41F (5C) or

lower unless otherwise
specified by law
Temperature: > 41F (5C),

unless otherwise specified
Milk: sweetish flavor

Butter: sweet flavor, uniform
color, firm texture
Cheese: typical flavor,
texture, and uniform color
Milk: sour, bitter, or moldy taste

Butter: sour, bitter, or moldy
taste; uneven color; soft texture
Cheese: abnormal flavor
or texture, uneven color, unnatural
mold
6-14
Receiving Criteria for Fresh Produce

Accept
Reject
Conditions: vary according
Conditions: grounds for rejecting one
to produce item; only accept

items that show no sign
of spoilage
Insect infestation
produce item may not apply to another;

signs of spoilage include:
Mold and cuts
Wilting and mushiness
Discoloration and dull appearance
Unpleasant odors and tastes

Reject fresh-cut produce items that
have passed their expiration date.
6-15
Receiving Criteria for Refrigerated Ready-To-Eat Food

Accept
Reject
Temperature:
41F (5C) or lower unless
specified by the manufacturer
Temperature:
> 41F (5C) unless otherwise
specified
Packaging: intact and in

good condition
Packaging: torn packages or

packages with holes; expired
product use-by dates
6-16
Receiving Criteria for Frozen Processed Food

Accept
Reject
Temperature: frozen food

should be received frozen; ice
cream should be received at
6F to 10F (14C to 12C)
Temperature: food that is not

frozen; ice cream at temperatures
Packaging: intact and

in good condition
Packaging: torn packages or

packages with holes; fluids or
frozen liquids in case bottoms,
ice crystals or water stains on
packaging (evidence of thawing
and refreezing)
> 6F to 10F (14C to 12C)
Product: large ice crystals

on product (evidence of thawing
and refreezing)
6-17
Receiving Criteria for Canned Food

Accept
Reject
Can: can and seal are in

good condition
Can: swollen ends, leaks

and flawed seals, rust,
dents, no labels
Product: normal color,

texture, odor
Product: foamy, milky, or

has an abnormal color,
texture, or odor
6-18
Receiving Criteria for Dry Food

Accept
Reject
Packaging: intact and

in good condition
Packaging: holes, tears,

or punctures; dampness or
water stains on outer cases
and inner packaging (indicates
it has been wet)
Product: normal color

and odor
Product: abnormal color or

odor; spots of mold, or slimy
appearance; contains insects,
insect eggs, or rodent
droppings
6-19
Receiving Criteria for Bakery Goods

Accept
Reject
Temperature:
receive at the temperature
Temperature:
temperatures higher than those
Packaging: intact and in

good condition
Packaging: torn packaging,

signs of pest damage
Product: signs of pest
damage, mold
6-20
Receiving Criteria for Potentially Hazardous Hot Food

Accept
Reject
Temperature:
135F (57C) or higher
Temperature:
<135F (57C)
Container: able to maintain

proper temperatures;
undamaged
Container: unable to
maintain proper temperatures;
damaged
6-21
Apply Your Knowledge: Accept or Reject it?

Which products should be rejected?
1
2
Raw beef roasts that are bright red

Chicken received at an internal temperature of
50F (10C)
Eggs received at an air temperature of 45F

(7C)
Fresh salmon with flesh that springs back when

touched
Flour that is damp
6-22
Apply Your Knowledge: Accept or Reject it?

Which products should be rejected: continued
6
7
Live oysters that have a mild seaweed smell

Frozen meat with large ice crystals on the meat
and package
Clams with shells that do not close when tapped
Fresh turkey with dark wing tips
6-23
The Flow of Food: Storage

1. True or False: Potato salad that has been prepared inhouse and stored at 41F (5C) must be discarded after
three days
2. True or False: Food can be stored near chemicals as long
as the chemicals are stored in sturdy, clearly labeled
containers
3. True or False: Storing cans of tomatoes at 65F (18C) is
acceptable
4. True or False: Raw chicken must be stored below readyto-eat food, such as pumpkin pie, if it is stored in the same
walk-in refrigerator
5. True or False: If stored food has passed its expiration date,
it should be served at once
7-2
General Storage Guidelines

Label Food
Potentially hazardous, ready-to-eat food
prepared on-site must contain a label that
includes:
The
name of the food
The
date by which it should be sold,

consumed or discarded
7-3

Rotate products to ensure the
oldest inventory is used first
One way to rotate products is
to follow FIFO:
Identify the use-by or expiration

date of products
Shelve products with the earliest

dates in front of those with later dates
Use products stored in front first
7-4

Deplete stored product
on a regular basis
If product is not sold or consumed by a
predetermined date:
Throw it out
Clean and sanitize the container
Refill the container with new product
7-5

Discard food that has passed the
manufacturers expiration date
Potentially hazardous, ready-to-eat food
that was prepared in-house:
Can be stored for 7 days at 41F (5C)

or lower
Must be thrown out after 7 days
7-6

Transfer food between
containers properly
If food is removed from its original package:
Put it in a clean, sanitized container
Cover it
Label the container with:
The name of the food
The original use-by or expiration date
7-7

Keep potentially hazardous food
out of the temperature danger zone
Store deliveries after inspection
Take out only as much food

as can be prepared at one time
Put prepared food away

until needed
Properly cool and store cooked

food when its no longer needed
7-8

Check temperatures of
stored food and storage areas
Photo courtesy of Roger Bonafield and Dingbats
7-9

Store food in designated
storage areas
Do not store food:
Near chemicals or cleaning

supplies
In restrooms
In locker rooms
In janitor closets
In furnace rooms
Under stairways or pipes
Never store food near chemicals

or cleaning supplies
7-10

Keep all storage areas clean
and dry
Clean up spills immediately
Clean dollies, carts, transporters,

and trays often
7-11
Refrigerated Storage
Refrigerated Storage
Used to hold potentially

hazardous food at 41F
(5C) or lower
Slows the growth of

microorganisms
7-12
Refrigerated Storage Guidelines

Set refrigerators to the
proper temperature
The setting must keep the

food at an internal temperature
7-13

Monitor food temperature regularly
Randomly sample the

internal temperature of
stored food with a
calibrated thermometer
7-14

Do not overload refrigerators
Storing too many products:
Prevents good airflow
Makes units work harder
Overloaded refrigerator
7-15

Use open shelving in the unit
Lining shelving with the following
restricts air circulation:
Aluminum foil
Sheet pans
Paper
7-16

Never place hot food in
refrigerators
This can warm the interior

and put other food into the
temperature danger zone
7-17

Keep refrigerator doors closed as
much as possible
Frequent opening lets warm air inside
Use cold curtains to help maintain

temperatures
7-18

Store raw meat, poultry, and fish:
Separately from cooked and

ready-to-eat food
OR
Below cooked and

ready-to-eat food
Improper Storage
7-19

Wrap food properly
Leaving it uncovered can lead to cross-contamination
7-20
Apply Your Knowledge: Load the Fridge

Store each item on the proper storage shelf
1
2
Whole, raw meat
Cooked and
ready-to-eat food
3
4
B
Raw poultry
D Raw ground meat
7-21
Frozen Storage Guidelines

When storing food in freezers:
Keep freezers at a temperature that will

keep products frozen
Check freezer temperatures regularly
Place deliveries in freezers as soon as

they have been inspected
Clearly label frozen food that was

prepared on site
7-22
Dry Storage Guidelines

Keep storerooms:
Cool (50F to 70F [10C to 21C])
Dry (50% to 60% humidity)
Well ventilated
Clean
7-23
Dry Storage Guidelines

When storing food in dry
storage keep it:
Away from walls
Out of direct sunlight
At least 6 (15 cm)

off the floor
7-24
Storing Meat
When storing fresh meat:
Store it at an internal temperature

Wrap it in airtight, moisture-proof

material
OR
Place it in a clean, sanitized container
7-25
Storing Poultry
When storing fresh poultry:

Store ice-packed product as is

in self-draining containers
Change the ice often
Clean and sanitize the

container regularly
7-26
Storing Fish
When storing fresh fish:

Store ice-packed product as is

in self-draining containers
Keep fillets and steaks in original

packaging
Store frozen fish in moisture-proof

wrapping
7-27
Storing Eggs and Egg Products

Shell Eggs:
Store at an air temperature

Keep eggs in refrigerated

storage until used
Use eggs within 4-5 weeks of

packing date
Liquid Eggs:
Store according to manufacturers

recommendations
Keep in refrigerated storage until used
Dried Eggs:
Store product in a dry, cool storeroom

7-28
Storing Shellfish
When storing shellfish:
Store alive at an air temperature

Store in original containers
Keep shellstock tags on file for

90 days from the harvest date
of the shellfish
Obtain a variance if storing shellfish in

a display tank prior to service
7-29
Storing Dairy
When storing dairy:
Store fresh at 41F (5C) or lower
Follow FIFO
Discard product that has passed

use-by or expiration dates
7-30
Storing Produce
When storing fresh produce:
Storage temperatures will vary by

product
Product packed on ice can be stored

as is
Do not wash product prior to storage
When soaking or storing product in

standing water or an ice water slurry:
Do not mix different items
Do not mix multiple batches

of the same item
7-31
Apply Your Knowledge: Whats Wrong With This Picture?

Find the unsafe storage practices in this picture:
7-32
The Flow of Food: Preparation

1. True or False: Ground beef should be cooked to a
minimum internal temperature of 140F (60C) for fifteen
seconds
2. True or False: Fish cooked in a microwave must be heated
to a minimum internal temperature of 145F (63C)
3. True or False: Potentially hazardous food must be cooled
from 135F to 70F (57C to 21C) within four hours and
from 70F to 41F (21C to 5C) or lower within the next two
hours
4. True or False: If potentially hazardous food is reheated for
hot holding, the internal temperature must reach 155F
(68C) for fifteen seconds within two hours
5. True or False: It is acceptable to thaw a beef roast
at room temperature
8-2
Thawing Food
The Four Acceptable Methods for Thawing Food
In a refrigerator, at
41F (5C) or lower
Submerged under running

potable water, at a temperature
In a microwave oven, if the food

will be cooked immediately
after thawing
As part of the cooking

process
8-3
Preparing Specific Food: Salads Containing PHFs

When preparing salads containing
potentially hazardous ingredients:
Make sure leftover ingredients (i.e., pasta,

chicken, potatoes) have been handled
safely by ensuring that they were:
Cooked, held, and cooled properly
Stored for less than 7 days
Prepare product in small batches
Refrigerate ingredients until the point they

are needed
Chill all ingredients and utensils prior to

using them
8-4
Preparing Specific Food: Eggs and Egg Mixtures

When preparing eggs and egg
mixtures:
Handle pooled eggs (if allowed)

with care:
Cook promptly after mixing or

store at 41F (5C) or lower
Clean and sanitize containers

between batches
Use pasteurized shell eggs or egg

products when preparing dishes
requiring little or no cooking (i.e.,
hollandaise sauce)
Promptly clean and sanitize

equipment and utensils used to
prepare eggs
8-5
Preparing Specific Food: Eggs and Egg Mixtures

When preparing eggs for high risk
populations:
Pasteurized eggs or egg products must

be used when dishes will be served raw
or undercooked
Unpasteurized shell eggs may be used if

the dish will be cooked all the way
through (i.e., omelets, cakes)
If shell eggs will be pooled for a recipe

they must be pasteurized
8-6
Preparing Specific Food: Produce

When preparing produce:
Wash it thoroughly under running

water before cutting, cooking, or
combining with other ingredients
Use water slightly warmer than the

temperature of the produce
Pull leafy greens apart and rinse

thoroughly
Photo courtesy of Tony Soluri and Charlie

Trotter
Clean and sanitize surfaces used

to prepare produce
8-7

When preparing produce: continued
Prevent contact with surfaces

exposed to raw meat or poultry
Prepare produce away from raw

meat, poultry, eggs, and cooked
and ready-to-eat food
Clean and sanitize the workspace and

all utensils used during preparation
Photo courtesy of Tony Soluri and Charlie

Trotter
8-8

When preparing produce: continued
When soaking or storing produce in

standing water or an ice water slurry
do not mix:
Different items
Multiple batches of the same item
Refrigerate and hold cut melons at

41F (5C) or lower
Do not add sulfites
Do not serve raw seed sprouts to high

risk populations
8-9
Preparing Specific Food: Fresh Juice

To package fresh juice for later sale:
A variance is required from the regulatory

agency
The juice must be treated (e.g., pasteurized)

according to an approved HACCP plan
As an alternative, the juice must contain a

warning label indicating the product has not
been pasteurized and may contain harmful
bacteria.
8-10
Cooking Food
When cooking potentially
hazardous food, the internal
portion must:
Reach the required minimum internal

temperature
Hold that temperature for a specific

amount of time
8-11
Cooking Poultry
Poultry:
(including whole or ground chicken,
turkey, and duck)
Minimum Internal Cooking Temperature:
165F (74C) for 15 seconds
8-12
Cooking Stuffing
Stuffing made with potentially
hazardous ingredients
Stuffed meat, fish, poultry, and
pasta
8-13
Cooking Dishes with Potentially Hazardous

Ingredients
When including previously cooked,
potentially hazardous ingredients
in the dish:
Cook ingredients to a minimum
internal temperature of:
When including raw
potentially hazardous
ingredients in the dish:
Cook raw ingredients to their required
minimum internal temperature
8-14
Cooking Potentially Hazardous Food in a Microwave

Potentially hazardous food cooked
in a microwave:
(eggs, poultry, fish, and meat)
165F (74C)
8-15
Cooking Potentially Hazardous Food in a Microwave

When cooking food in a microwave:
Cover it to prevent the surface from

drying out
Rotate or stir it halfway through the

cooking process to distribute the heat
more evenly
Let it stand for at least 2 minutes after

cooking to let the product temperature
equalize
Check the temperature in several places

to ensure that it is cooked through
8-16
Cooking Ground Meat

Ground Meat
(including beef, pork, other meat)
Photo courtesy of Cooper-Atkins Corporation
8-17
Cooking Injected Meat

Injected Meat
(including brined ham and flavor-injected
roasts)
8-18
Cooking Pork, Beef, Veal and Lamb

Pork, Beef, Veal, Lamb
Steaks/Chops:
Roasts:
145F (63C) for 4 minutes
8-19
Cooking Fish
Fish
Ground, chopped, minced fish

8-20
Cooking Eggs
Eggs for immediate service
Eggs that will be hot-held

8-21
Cooking Fruit or Vegetables

Fruit or vegetables that will
be hot-held for service
135F (57C)
8-22
Cooking Commercially Processed, Ready-to-Eat Food

Commercially processed, ready-to-eat
food that will be hot-held for service
(cheese sticks, fried vegetables, chicken wings, etc.)
8-23
Apply Your Knowledge: Whats the Temperature?

What is the minimum internal cooking
temperature for each of these items?
1. Salmon steak
2. Green beans that will be hot held
3. Ground pork
4. Lamb chops
5. Eggs for immediate service
6. Duck
7. Precooked frozen hot wings
8. Steak
9. Chicken enchiladas prepared with previously
cooked chicken
10. Pork loin injected with marinade
8-24
Cooling Food: Requirements

Cool potentially hazardous
food from:
135F to 70F (57C to 21C) within

2 hours
And then from
70F to 41F (21C to 5C) or lower

in the next 4 hours
Icon courtesy of the International Association
for Food Protection
8-25
Cooling Food: Prior to Cooling

Before cooling food, start by
reducing its size:
Cut larger items into smaller pieces
Divide large containers of food into

smaller containers or shallow pans
8-26
Cooling Food: Methods for Cooling Food

Safe methods for cooling food:
Place it in an ice-water bath
Place containers into a sink or

large pot filled with ice water
Stir the food frequently
Stir it with an ice paddle
Food cools faster when placed

in an ice-water bath and stirred
with an ice paddle
8-27

Safe methods for cooling food: continued
Place it in a blast chiller
Blast chillers blast cold air

across food at high speeds to
remove heat
They are useful for cooling

large items
Place it in a tumble chiller
Tumble chillers tumble bags of hot

food in cold water
They are useful for cooling thick food

8-28

Safe methods for cooling food: continued
Add ice or cold water as an ingredient
The recipe is prepared with less water than

required
Cold water or ice is then added later to cool

the product and provide the remaining water
Use a steam-jacketed kettle (if properly

equipped)
Run cold water through the jacket to cool the

food
8-29
Reheating Potentially Hazardous Food

Food reheated for immediate service:
Can be served at any temperature if it was

properly cooked and cooled
Potentially hazardous food reheated for

hot holding:
Must be reheated to an internal temperature of

165F (74C) for 15 seconds within 2 hours
Discard it if it has not reached this

temperature within 2 hours
8-30
The Flow of Food: Service

1. True or False: Cold, potentially hazardous food must be
held at an internal temperature of 41F (5C) or lower
2. True or False: Hot, potentially hazardous food must be
held at an internal temperature of 120F (49C) or higher
3. True or False: Chicken salad can be held at room
temperature, if it has a label that specifies it must be
discarded after eight hours
4. True or False: When holding potentially hazardous food
for service, the internal temperature must be checked at
least every four hours
5. True or False: Servers can contaminate food simply by
handling the food-contact surface of a plate
9-2
General Rules for Holding Food

When holding potentially
hazardous food:
Check internal temperatures using

a thermometer
Check temperatures at least

every four hours
Discard food not at 135(57C)

or higher or 41F(5C) or lower
As an alternative, check the

temperature every 2 hours to leave
time for corrective action
9-3
General Rules for Holding Food

hazardous food: continued
Discard it after a predetermined

amount of time
Protect it from contaminants with

covers/sneeze guards
Prepare it in small batches so it will

be used faster
9-4
Holding Potentially Hazardous Hot Food

When holding potentially hazardous
hot food:
Hold it at an internal temperature of

135F (57C) or higher
Only use equipment that can keep it

at the proper temperature
Never use hot-holding equipment

to reheat it
Stir it at regular intervals to distribute

heat evenly
9-5
Holding Potentially Hazardous Cold Food

hazardous cold food:
Hold it at an internal temperature of

41F (5C) or lower
Only use equipment that can keep it

at the proper temperature
Do not store it directly on ice
Whole fruit and vegetables and

raw, cut vegetables are the only
exceptions
Place all other food in pans or on

plates first
9-6
Holding Food Without Temperature Control: Cold Food

Cold food can be held without
temperature control for up to 6 hours if:
It was held at 41F (5C) or lower

prior to removing it from refrigeration.
It does not exceed 70F (21C) during

the six hours.
It contains a label specifying:
The time it was removed from

refrigeration
The time it must be thrown out
It is sold, served, or discarded within six

hours
9-7
Holding Food Without Temperature Control: Hot Food

Hot food can be held without temperature
control for up to 4 hours if:
It was held at 135F (57C) or higher

prior to
removing it from temperature control
It contains a label specifying when the item must

be thrown out
It is sold, served, or discarded within four hours
9-8
Serving Food Safely: Kitchen Staff

To prevent contamination when
serving food:
Use clean and sanitized utensils for

serving
Use separate utensils for each food
Clean and sanitize utensils after each

task
Use serving utensils with long handles to

keep hands away from food
Practice good personal hygiene
9-9

serving food: continued
Store serving utensils properly
Store them in the food, with the

handle extended above the rim
of the container
Store them on a clean, sanitized

food-contact surface
9-10

serving food: continued
Minimize bare-hand contact with cooked

or ready-to-eat food
Handle food with tongs, deli sheets,

or gloves
Bare hand contact is allowed in

some jurisdictions (check
requirements)
9-11
Serving Food Safely: Servers

Handling Dishes and Glassware
WRONG
RIGHT
WRONG
RIGHT
WRONG
RIGHT
WRONG
RIGHT
9-12
Serving Food Safely: Servers

Handling Utensils and Food
WRONG
RIGHT
WRONG
RIGHT
WRONG
RIGHT
9-13
Re-serving Food Safely

Never re-serve:
Menu items returned by one

customer to another
Plate garnishes
Uncovered condiments
Uneaten bread or rolls
In general only unopened,

prepackaged food can be
re-served:
Condiment packets
Wrapped crackers or breadsticks

9-14
Self-Service Areas
To keep food safe on buffets and
food bars:
Install sneeze guards or food shields
Must be located 14 (36cm) above

the food counter
Must extend 7 (18cm) beyond

the food
Identify all food items
Label all containers
Place salad dressing names on ladle

handles
9-15
Apply Your Knowledge: Too Hot to Handle?

Which of these practices at the
Firehouse, a popular buffet, is safe?
1. The chili is held at an internal temperature of
135F (57C)
2. The temperature of the chili is checked every four hours
and if it is not at the proper temperature, the chili is
reheated
3. Sour cream and other chili condiments are held at
50F (10C)
4. Chili ladles are stored in the product with handles
extending above the rim of the container
5. Customers are encouraged to refill their chili bowls
9-16
Off-Site Service: Delivery

When delivering food off-site:
Use rigid, insulated containers capable

of maintaining proper temperature
Clean the inside of delivery vehicles

regularly
Check internal food temperatures

regularly
Label food with instructions for storage,

reheating, and shelf life
Consider providing food safety

guidelines to consumers
9-17
Off-Site Service: Catering

When catering:
Have drinking water for cooking,

dishwashing, and cleaning
Ensure adequate power is available

for cooking and holding equipment
Use insulated containers to hold

potentially hazardous food
Store cold food in containers on ice

or in chilled gel-filled containers
9-18
Off-Site Service: Catering

When catering: continued
Store raw and ready-to-eat

items separately
Use single-use items
Provide customers instructions on

handling leftovers
Keep garbage containers away from

food-preparation and serving areas
9-19
Food Safety Management Systems

1. True or False: Active managerial control focuses on
controlling the most common foodborne-illness risk factors
identified by the CDC
2. True or False: Purchasing fish directly from a local
fisherman would be considered a risk in an active
managerial control system
3. True or False: A critical control point (CCP) is a point in
the flow of food where a hazard can be prevented,
eliminated, or reduced to safe levels
4. True or False: If cooking is a CCP for ground beef patties,
then ensuring the internal temperature reaches 155F
(68C) for fifteen seconds would be an appropriate critical
limit
5. True or False: An establishment that cures food
must have a HACCP plan
10-2
Food Safety Management Systems

A Food Safety Management System is:
A group of programs, procedures, and

measures for preventing foodborne illness
Designed to actively control risks and

hazards throughout the flow of food
Two systematic and proactive

approaches
Active managerial control
Hazard Analysis Critical Control Point

(HACCP)
10-3
Prerequisite Food Safety Programs

These must be in place for a food safety
management system to be effective
Personal hygiene
program
Supplier selection
and specification
programs
Facility design and

equipment maintenance
programs
Food safety
training programs
Sanitation and
pest control
programs
10-4
Active Managerial Control

Active Managerial Control:
Focuses on controlling the CDCs 5 most
common risk factors responsible for
foodborne illness:
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Practicing poor personal hygiene
10-5
Active Managerial Control: The Approach

Steps for using active managerial
control:
1
Consider the five risk factors as they

apply throughout the flow of food and
identify any issues that could impact
food safety.
10-6

control: continued
2
Develop policies and procedures that

address the issues that were identified
Consider input from staff
Provide training on these policies and

procedures if necessary
10-7

control: continued
3
Regularly monitor the policies and

procedures that have been developed
This step can help determine if the

policies and procedures are being
followed
If not, it may be necessary to revise

them, create new ones, or retrain
employees
10-8

control: continued
4
Verify that the policies and procedures you

have established are actually controlling the
risk factors
Use feedback from internal and external

sources to adjust the policies and procedures
for continuous improvement
Internal sources: records, temperature

logs, and self inspections
External sources: health inspection

reports, customer comments, and quality
assurance audits
10-9
Active Managerial Control Example

1
Consider the five risk factors as they

apply throughout the flow of food and
identify any issues that could impact
food safety
A seafood restaurant chain identified

purchasing seafood from unsafe
sources as a risk in their
establishment
10-10
Active Managerial Control Example: continued

2
Develop policies and procedures that

address the issues that were
identified
To avoid buying unsafe product,

the seafood restaurant chain
developed a list of approved
vendors
Next, they created a policy stating

that seafood could only be
purchased from vendors on this
list
10-11

3
Regularly monitor the policies and

procedures that have been developed.
To ensure the policy was being

followed, the seafood restaurant
chain decided that seafood
invoices and deliveries would be
monitored
10-12

4
Verify that the policies and procedures

you have established are actually
controlling the risk factors.
On a regular basis, the seafood

restaurant chain looked at the
criteria they had established for
selecting seafood vendors, to
ensure it was still appropriate for
controlling the risk
They also decided to review their

policy whenever a problem arose
and change it if necessary
10-13
HACCP: Philosophy
The HACCP Philosophy:
If significant biological, chemical, or

physical hazards are identified at
specific points within a products flow
through the operation, they can be:
Prevented
Eliminated
Reduced to safe levels
10-14
HACCP: The HACCP Plan

To be effective, a HACCP system
must be based on a written plan:
It must be specific to each facilitys

menu, customers, equipment,
processes, and operations
A plan that works for one establishment

may not work for another
10-15
HACCP: The 7 HACCP Principles

The Seven HACCP Principles
1
Conduct a hazard analysis
Determine critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Verify that the system works
Establish procedures for record keeping

and documentation
10-16

Principle One: Conduct a Hazard Analysis
Identify potential hazards in the food served by

looking at how it is processed
Once common processes have been identified,

determine where hazards are likely to occur for
each (biological, chemical, physical)
Prepare
Salads, cold sandwiches

Grilled chicken sandwiches,
hamburgers
Prepare
Chili, soup, sauces
Cook
Prepare
Serve
Cook
Hold
Serve
Cool
Reheat
10-17
Serve
HACCP Example: Conducting a Hazard Analysis

Enricos looked at their
menu and noted:
Several dishes, including the spicy

charbroiled chicken breast, are
received, stored, prepared,
cooked, and served the same day
They determined that:
Bacteria were the most likely

hazard to food prepared by this
process
10-18

Principle Two: Determine Critical
Control Points (CCPs)
Find the points in the process where the

identified hazard(s) can be prevented,
eliminated, or reduced to safe levels
these are the CCPs
Depending on the process, there may be

more than one CCP
10-19
HACCP Example: Determine Critical Control Points CCPs

Enricos identified cooking as a
CCP for the chicken breasts:
Cooking is the only step that will

eliminate or reduce bacteria to safe
levels
Since the chicken breasts were prepared

for immediate service, cooking was the
only CCP
Cooking is the same CCP for other

products prepared and cooked for
immediate service
10-20

Principle Three: Establish
Critical Limits
For each CCP, establish minimum or

maximum limits that must be met to
prevent or eliminate the hazard or to
reduce it to a safe level
Critical
Limit
10-21
HACCP Example: Establish Critical Limits

Since cooking was the CCP for
Enricos chicken breasts:
Management determined that the

critical limit would be cooking the
chicken to a minimum internal
temperature of 165F (74C) for
fifteen seconds
They decided that:
The critical limit could be met by

placing the chicken breasts in the
broiler for 16 minutes
10-22

Principle Four: Establish Monitoring
Procedures
Determine the best way to check

critical limits to ensure they are
consistently met
Identify who will monitor them

and how often
10-23
HACCP Example: Establish Monitoring Procedures

Enricos chose to check the
critical limit by:
Inserting a clean and sanitized

thermocouple probe into the
thickest part of each breast
The grill cook must check

the temperature of each
chicken breast to ensure it
has reached 165F (74C)
10-24

Principle Five: Identify Corrective
Actions
Identify steps that must be taken when a

critical limit is not met
Determine these steps in advance
10-25
HACCP Example: Identify Corrective Actions

At Enricos, if the chicken breast
has not reached its critical limit:
The grill cook must keep cooking the

breast until it has been reached
This and all other corrective actions

are noted in the temperature log
10-26

Principle Six: Verify That the
System Works
Determine if the plan is working as

intended
Evaluate on a regular basis:
Monitoring charts
Records
How the hazard analysis was

performed
Photo courtesy of Roger

Bonafield and Dingbats
Determine if the plan adequately

prevents, reduces, or eliminates
identified hazards
10-27
HACCP Example: Verify That the System Works

To verify that the system was
working, Enricos:
Checked temperature logs weekly to

identify patterns or to determine if
processes or procedures needed to be
changed
They noticed:
Toward the end of each week the chicken

breast often failed to meet the critical limit
They discovered their vendor was

delivering a slightly larger chicken breast
They worked with the vendor to ensure

they received the proper sized chicken and
included a weight check during receiving
10-28

Principle Seven: Establish
Procedures for Record Keeping
and Documentation
Keep records obtained when:
Developing your HACCP plan
Performing monitoring activities
Corrective action is taken
Equipment is validated
Working with suppliers
10-29
HACCP Example: Establish Procedures For Record Keeping

Enricos determined that:
Time-temperature logs should be

kept for 3 months
Receiving invoices should be kept

for 60 days
Enricos uses this information to:
Support their HACCP plan
Revise their HACCP plan when

necessary
10-30
HACCP: When a HACCP Plan is Required

A HACCP Plan is required
if an establishment:
Smokes or cures food as a method of food preservation
Uses food additives as a method of food preservation
Packages food using a reduced-oxygen packaging

(ROP) method
Offers live, molluscan shellfish from a display tank
Custom-processes animals for personal use
Packages unpasteurized juice for sale to the consumer

without a warning label
Sprouts beans or seeds
10-31
Apply Your Knowledge: Its the Principle of the Thing

Identify the HACCP principle
defined by each statement:
A
Checking to see if critical limits are being met
Retention of documents obtained when creating

and implementing a HACCP plan
Assessing risk within the flow of food
Specific places in the flow of food where a hazard can

be prevented, eliminated, or reduced to safe levels
Predetermined step taken when a critical limit is

not met
Minimum or maximum boundaries that must be met to

prevent a hazard
Determining if the HACCP plan is working as intended

10-32
Crisis Response: A Foodborne Illness Complaint

Responding to a foodborne illness
complaint:
Take all customer complaints seriously
Express concern and be sincere
Do not admit responsibility or accept

liability
Listen carefully and promise to

investigate and respond
Consider developing an incident report

(with legal guidance)
10-33
Crisis Response: A Confirmed Foodborne Illness Outbreak

If a Foodborne Illness
Outbreak is Confirmed:
Accept responsibility
Cooperate with the investigation
Crisis response may include:
Isolating suspect food
Preventing further sale of suspect food
Obtaining samples from affected

customer
Excluding suspect employees from the

establishment
10-34
Sanitary Facilities and Equipment

1. True or False: A hose attached to a utility-sink faucet and
left sitting in a bucket of dirty water could contaminate the
water supply.
2. True or False: There must be a minimum of twenty footcandles of light (215 lux) in a food preparation area.
3. True or False: Handwashing stations are required in
dishwashing and service areas.
4. True or False: When mounted on legs, stationary
equipment must be at least two inches (five centimeters)
off the floor.
5. True or False: Grease on an establishments ceiling can
be a sign of inadequate ventilation.
11-2
Designing or Remodeling a Facility: Kitchen Layout

A well-designed kitchen will
address:
Workflow
It must minimize the amount of

time food spends in the temperature
danger zone
It must minimize the number of

times food is handled
11-3
Designing or Remodeling a Facility: Kitchen Layout

A well-designed kitchen will
address: continued
Contamination
The risk of cross-contamination

must be minimized
Dirty equipment should not be

placed where it will touch clean
equipment or food
Equipment accessibility
All equipment must be easily

accessible for cleaning
11-4
Designing or Remodeling a Facility: The Plan Review

Design plans may require
approval by:
The local regulatory agency
The zoning or building department
The plan should include:
A proposed layout and mechanical plans
Type of construction materials to be

used
Types or models of proposed equipment
Specifications for utilities, plumbing, and

ventilation
11-5
Materials for Interior Construction: Flooring

When selecting flooring, consider
the porosity of the material:
Porosity is the extent to which a material

will absorb liquids
Flooring that is highly porous (absorbent)

should be avoided since it:
Creates an ideal environment for

microorganisms
Can cause slips and falls
Can become easily damaged
11-6
Materials for Interior Construction: Flooring

Nonporous flooring should
be used in:
Walk-in refrigerators
Food-preparation areas
Dishwashing areas
Restrooms
Other areas subject to moisture,

flushing, or spray-cleaning
11-7
Nonporous Resilient Flooring

Includes:
Rubber tile
Vinyl tile
Advantages:
Relatively inexpensive
Can withstand shock
Easy to clean and maintain
Capable of handling heavy traffic
Resistant to grease and alkalis
Easy to repair or replace

11-8
Hard Surface Flooring

Includes:
Quarry and ceramic tile
Brick
Terrazzo and marble
Hardwood
Advantages:
Nonabsorbent
Very durable
Excellent choice for restrooms

and high-soil areas
11-9
Special Flooring Needs

Coving:
A curved, sealed edge placed

between the floor and wall
It eliminates sharp corners or gaps

that would be impossible to clean
It must adhere tightly to the wall to:
Eliminate hiding places for pests
Prevent moisture from deteriorating

the wall
11-10
Handwashing Stations
Handwashing stations must be
conveniently located and are
required in:
Restrooms
Food-preparation areas
Service areas
Dishwashing areas
11-11
Handwashing Stations
Handwashing stations
must be equipped with:
Hot and cold

running water
Liquid, bar, or
powdered soap
A means to dry hands
A waste container
Signage indicating
employees must
wash hands
Handwashing
Signage
Handwashing
Disposable Towels
Signage
Soap
Warm-Air
Dryer
Hot &
Cold
Water
Waste Container
11-12
Apply Your Knowledge: Whats Missing?

Whats missing from this
handwashing station?
11-13
Sanitation Standards for Equipment: Surfaces

Purchase equipment with foodcontact surfaces that are:
Safe and durable
Corrosion resistant
Nonabsorbent
Sufficient in weight and thickness

to withstand repeated cleaning
Smooth and easy to clean
Resistant to pitting, chipping,

scratching, and decomposition
11-14
Sanitation Standards for Equipment: NSF and UL

Look for the following marks
when purchasing equipment:
NSF International mark:

Equipment has been evaluated,
tested, and certified as meeting
international commercial food
equipment standards
Underwriters Laboratory
(UL) marks:
Equipment is in compliance with
NSF standards or ULs own
environmental and public health
(EPH) standards
11-15
Selecting and Installing Dishwashing Machines

When selecting and installing
dishwashing machines:
Water pipes to the machine should be

as short as possible to prevent heat loss
Install the machine at least 6 inches

(15 centimeters) off the floor to permit
easy cleaning underneath
Post information regarding water

temperature, conveyor speed, and
chemical concentration on or near
the machine
Position the machine so its thermometer

is readable
11-16
Installing Stationary Equipment

Stationary equipment should be:
Mounted on legs at least 6 inches

(15 centimeters) off the floor
OR
Sealed to a masonry base
Legs
6 Min.
Floor
Masonry
Base
Sealant
11-17
Installing Stationary Tabletop Equipment

Stationary tabletop equipment
should be:
Mounted on legs with a minimum

4-inch (10 centimeter) clearance
between the equipment base and
tabletop
OR
The equipment should be tiltable or

sealed to the countertop with a foodgrade sealant
11-18
Cantilever-Mounted Equipment
Cantilever-mounted equipment is:
Attached to the wall or to a mount

with a bracket
Easier to clean underneath

and behind
11-19
Maintaining Equipment
Once equipment has been properly
installed:
It must receive regular maintenance
It must be maintained by qualified

personnel
Follow the manufacturers

recommended maintenance schedule
11-20
Water Supply
Acceptable sources of
potable water include:
Approved public water mains
Regularly tested private sources
Bottled drinking water
Closed, portable water containers filled

with potable water
Water in on-premise water-storage tanks
Water transport vehicles

that are properly maintained
11-21
Water Supply: Interruption

If the water supply is interrupted:
Use bottled water
Boil water (if allowed)
Purchase ice
Use boiled water for handwashing and

essential cleaning
Consider using single-use items to

minimize dishwashing
11-22
Plumbing
Only licensed plumbers should:
Install plumbing systems
Install grease traps
Repair leaks from overhead pipes
11-23
Plumbing: Cross-Connections and Backflow

Cross Connection
Physical link through which

contaminants from drains, sewers,
and other wastewater sources can
enter the potable water supply
Backflow
Backflow
Reverse flow of contaminants

through a cross-connection
into the potable water supply
11-24
Plumbing: Backflow Prevention

Backflow Prevention Methods
Vacuum breaker
Air gap
Air Gap
Flood Rim
Air Gap
11-25
Sewage
A backup of raw sewage
is cause for:
Immediate closure
Correction of the problem
Thorough cleaning
11-26
Lighting
To prevent lighting from
contaminating food, use:
Shatter-resistant light bulbs
Protective covers made of metal

mesh or plastic
Shields for heat lamps
11-27
Ventilation
Ventilation Systems:
If adequate, there will be little buildup

of grease and condensation
on walls and ceilings
Hoods, fans, guards, and ductwork

must not drip onto food or equipment
Hood filters and grease extractors

must be cleaned regularly
Hoods and ductwork must be cleaned

periodically by professionals
11-28
Garbage Disposal
Garbage:
Should be removed from foodpreparation areas as quickly as possible

to prevent pests and contamination
Should not be carried above or across

food-preparation areas.
11-29
Cleaning and Sanitizing

1. True or False: Chemicals can be stored in food
preparation areas if they are properly labeled
2. True or False: The temperature of the final sanitizing rinse
in a high-temperature dishwashing machine should be
140F (60C)
3. True or False: Cleaning reduces the number of
microorganisms on a surface to safe levels
4. True or False: Utensils cleaned and sanitized in a threecompartment sink should be dried with a clean towel
5. True or False: Tableware and utensils that have been
cleaned and sanitized should be stored at least 2 inches
off of the floor
12-2
Cleaning Vs. Sanitizing

Cleaning
Process of removing food and other

types of soil from a surface
Sanitizing
Process of reducing the number

of microorganisms on a clean surface
to safe levels
Surfaces must first be cleaned and

rinsed before being sanitized
12-3
Cleaning and Sanitizing Food-Contact Surfaces

Food-contact surfaces must
be washed, rinsed, and sanitized:
After each use
Anytime you begin working

with another type of food
After a task has been interrupted and

the items may have been
contaminated
At 4-hour intervals if the items

are in constant use
12-4
Apply Your Knowledge: To Sanitize or Not to Sanitize

Which employee must clean and sanitize
the items being used:
1
Jorge has used the same knife to shuck oysters for

two
hours
Bill finishes deboning chicken and wants to use the

same cutting board to fillet fish
3
Mary returns to the slicer to continue slicing ham after

being called away to help with the lunch rush
4
Maria, a delicatessen employee, has been slicing

cheese on the same slicer from 8:00 a.m to 12:00 p.m.
12-5
Cleaning Agents
Cleaning agents must be:
Safe for employee use
Stable and noncorrosive
When using them:
Follow manufacturers instructions

carefully
Never combine cleaners or attempt to

make up cleaning agents
Do not substitute one type of detergent

for another unless the intended use is
stated clearly on the label
12-6
Cleaning Agents: Detergents

Detergents
Contain surfactants (surface-acting agents)
Allows detergent to penetrate and

soften soil
Types
General-purpose detergents (mildly alkaline)
Used to clean fresh soil
Heavy duty detergents (highly alkaline)
Used to remove aged or dried soil, wax,

and baked-on grease
12-7
Cleaning Agents: Solvent Cleaners

Solvent Cleaners (Degreasers)
Contain grease dissolving agents
Effective for burned-on grease
Oven doors, backsplashes, and

range hoods
Usually only effective at full strength
12-8
Cleaning Agents: Acid Cleaners

Acid Cleaners:
Used on mineral deposits and other

soils alkaline cleaners cannot remove
Effective for removing:
Scale in dishwashing machines and

steam tables
Rust stains and tarnish on copper

and brass
Vary in type and strength based on the

cleaners purpose
12-9
Cleaning Agents: Abrasive Cleaners

Abrasive Cleaners:
Contain a scouring agent that helps

scrub hard-to-remove soil
Effective for removing:
Baked-on food in pots and pans
Soil on floors
Should be used with caution since

they can scratch surfaces
12-10
Sanitizing Methods
Surfaces can be sanitized using:
Heat
The water must be

at least 171F(77C)
Immerse the item
for 30 seconds
Chemicals
Chlorine
Iodine
Quats
12-11
Chemical Sanitizing
Food-contact surfaces
can be sanitized by:
Immersing them in a specific

concentration of sanitizing solution
for a specific amount of time
OR
Rinsing, swabbing or spraying

them with a specific concentration
of sanitizing solution
12-12
Factors Influencing Sanitizer Effectiveness

Concentration
Concentration must be checked

frequently with a test kit
Low Concentrations:
May fail to sanitize objects
High Concentrations:
May be unsafe, leave an odor
or bad taste, corrode metals
Change the solution when it is dirty or

when the concentration has dropped
below the required level
12-13
Factors Influencing Sanitizer Effectiveness

Temperature
Follow the manufacturers

recommendations for the
proper temperature
Contact Time
The sanitizer must make contact with

the
object for a specific amount of time
Minimum times differ for each sanitizer
12-14
Machine Dishwashing Temperatures

High-Temperature Machines
Temperature of the final sanitizing rinse

must be at least 180F (82C)
For stationary rack, singletemperature machines 165F (74C)
Chemical-Sanitizing Machines
Follow the temperature guidelines

provided by the manufacturer
12-15
Three-Compartment Sinks
Steps for Cleaning and Sanitizing
Rinse, scrape
or soak
Air-Dry
Wash
110F (43C)
or higher
Rinse
Sanitize
12-16
Apply Your Knowledge: Whats Wrong with This Picture?

How many problems can you spot?
Rinse, scrape
or soak
Air-Dry
110F (43C)
2
Wash
Rinse
Sanitize
12-17
Tools For Cleaning

To prevent contamination:
Clean all tools before putting them away
Assign tools for specific tasks
Designate one set of tools for

cleaning and another for sanitizing
Use a separate set of cleaning tools

for the restroom
12-18
Storing Utensils, Tableware, and Equipment

When storing clean and sanitized
tableware and equipment:
Store it at least 6 (15cm) off the floor
Clean and sanitize drawers and shelves

before items are stored
Clean and sanitize trays and carts

used to carry them
Store glasses and cups upside down
Store flatware and utensils with

handles up
Cover equipment food-contact surfaces

until ready for use
12-19
Cleaning Tools and Supplies

Cleaning tools and chemicals
Should be placed in a storage area

away from food and food-preparation
areas
The storage area

should provide:
A utility sink for filling buckets and

washing cleaning tools
A floor drain for dumping dirty water
Hooks for hanging mops, brooms,

and brushes to allow them to air-dry
12-20
Using Hazardous Materials

Chemicals
Only purchase those approved for

use in a restaurant or foodservice
establishment
Store them in their original container away

from food and food-preparation areas
When transferring them to a new container

label it with:
The chemicals name
The manufacturers name and address
A description of potential hazards
Keep MSDS for each chemical

12-21
Integrated Pest Management

1. True or False: A strong oily odor may indicate the
presence of cockroaches
2. True or False: The main purpose of an integrated pest
management program is to control pests once they
have entered the establishment
3. True or False: Stationary equipment should not be
covered before applying pesticides since it gives pests
a place to hide
4. True or False: Glue traps are used to prevent
cockroaches from entering the establishment
5. True or False: Pesticides can be stored in food storage
areas if they are closed tightly and properly labeled
13-2
Integrated Pest Management

An Integrated Pest Management
(IPM) program:
Uses prevention measures to keep pests

from entering the establishment
Uses control measures to eliminate any

pests that get into the establishment
Will be successful if you work closely

with a licensed pest control operator
(PCO)
13-3
The Three Rules of IPM

The Three Rules of Integrated
Pest Management
Deny pests access to the establishment
Deny pests food, water, and shelter
Work with a licensed PCO to eliminate

pests
that do enter
13-4
Denying Pests Access to the Establishment

To keep pests from
entering with deliveries:
Use reputable suppliers
Check deliveries before they enter the

establishment
Refuse shipments if you find pests or

signs of infestation (egg cases, body
parts)
13-5
Denying Pests Access to the Establishment

To keep pests from entering
through openings in the building:
Screen windows and vents
Install self-closing devices, door sweeps,

and air curtains on doors
Keep exterior openings closed tightly
Fill holes around pipes
Cover drains with grates
Seal cracks in floors, walls, and around

equipment
13-6
Denying Pests Food and Shelter

To deny pests food and shelter:
Dispose of garbage quickly
Clean up spills around containers

immediately
Keep containers clean and tightly

covered
Store recyclables properly
Keep recyclables in pest-proof

containers
Keep containers as far away from the

building as regulations allow
13-7
Denying Pests Food and Shelter

To deny pests food and shelter: continued
Store food and supplies quickly and properly
Keep them away from walls and at least 6 (15 cm)

off the floor
Rotate products so pests cannot settle and breed
Clean the establishment thoroughly
Clean up food and beverage spills immediately
Clean break rooms after use
Keep cleaning tools and supplies clean and dry
13-8
Grounds and Outdoor Dining Areas

To protect outdoor customers from pests:
Mow grass, pull weeds, remove standing water, and

pick up litter
Cover outdoor garbage containers
Remove dirty dishes and uneaten food from tables

and clean them quickly
Do not allow people to feed wildlife
Locate electronic insect eliminators (zappers) away

from food and serving areas
Call the PCO to remove hives and nests
13-9
Identifying Pests: Cockroaches

Cockroaches:
Carry bacteria, viruses, and parasite

eggs
Live and breed in places that are:
Dark
Moist
Hard-to-clean
If you see them in daylight, you may

have a major infestation
Illustration courtesy of Orkin Commercial
13-10
Identifying Pests: Cockroaches

Signs of a cockroach infestation
include:
A strong oily odor
Droppings similar to grains of pepper
Capsule shaped egg cases
Brown, dark red, or black
Leathery, smooth, or shiny
13-11
Identifying Pests: Rodents

Signs of a rodent infestation include:
Signs of gnawing
Droppings
Shiny and black (fresh)
Gray (old)
Tracks
Nesting materials
Paper, cloth, hair, feathers or grass
Holes
In quiet places
Near food and water
Next to buildings
13-12
How to Choose a PCO

Before choosing a PCO:
Talk to other foodservice managers
Make sure the PCO is licensed or certified
Ask the PCO if they belong to any

professional organizations
Ask for proof of insurance
Weigh all factors, not just price
13-13
Working with a Pest Control Operator (PCO)

Your PCO should:
Help you develop an integrated

approach to pest management
Stay up-to-date on new equipment

and products
Provide prompt service to address

problems as they occur
Keep records
13-14
Using and Storing Pesticides

When pesticides will be applied:
Wait until you are closed for business

and employees are offsite
Remove food and movable food-contact

surfaces
Cover equipment and immovable

food-contact surfaces
Afterwards:
Wash, rinse, and sanitize food-contact

surfaces
13-15
Using and Storing Pesticides

If pesticides will be stored on the
premises:
Keep them in their original containers
Lock them in cabinets away from areas

where food is prepared and stored
Store aerosol or pressurized spray cans

in a cool place
Dispose of them as per local regulations
Keep corresponding MSDS on the

premises
13-16
Food Safety Regulation and Standards

1. True or False: The Food and Drug Administration (FDA)
issues food regulations that must be followed by each
establishment
2. True or False: Health inspectors are employees of the
Centers for Disease Control and Prevention (CDC)
3. True or False: You should ask to accompany the health
inspector during the inspection of your establishment
4. True or False: Critical violations noted during a health
inspection usually must be corrected within one week of
the inspection
5. True or False: Establishments can be closed by the
health department if they find a significant lack of
refrigeration
14-2
U.S. Regulatory System for Food

Government control of food is
exercised at three levels:
Federal
U.S. Department of Agriculture (USDA)
Food and Drug Administration (FDA)
State
State health departments
Local
City or county health departments
14-3
U.S. Regulatory System for Food: The USDA

The USDA is responsible for
inspection and quality grading of:
Meat and meat products
Poultry
Dairy products
Eggs and egg products
Fruit and vegetables shipped across

state lines
14-4
U.S. Regulatory System for Food: The FDA

The FDA
Issues the FDA Food Code jointly with

the USDA and CDC
Inspects
Foodservice operations that cross

state borders (planes, trains, etc.)
Food manufacturers and processors
Ensures food processing plants meet

standards of purity, wholesomeness, and
labeling requirements
14-5
U.S. Regulatory System for Food: State and Local

State and Local Control
Most food regulations are written at the

state level
Each state decides whether to adopt the

FDA Food Code or some modified form
of it
State regulations may be enforced by

state or local (city or county) health
departments
Health inspectors from city, county, or

state health departments conduct
foodservice inspections in most states
14-6
The Inspection Process

Foodservice Inspections
Are required for all establishments
Let the establishment know how

well it is following critical food
safety practices
Types of Inspections
Traditional inspections
HACCP-based inspections
14-7
The Inspection Process: Steps

Steps in the Inspection Process:
1. Ask the inspector for identification
2. Cooperate
Accompany the inspector
Answer all questions
Instruct employees to cooperate
Correct deficiencies quickly if possible
3. Take notes
Make note of deficiencies pointed out

If you question the inspectors accuracy
contact his or her supervisor
14-8

continued
4. Keep the relationship professional

5. Be prepared to provide records
These will become part of the

public record
If a request appears inappropriate,

contact legal counsel or the
inspectors supervisor
14-9

Steps in the Inspection Process: continued
6. Discuss violations and time frames for
correction with the inspector
Study the inspection report carefully
Discuss deficiencies in detail with

the inspector. Make sure you
understand:
The exact nature of the violation
How it impacts food safety
How to correct it
If the inspector will follow up
Keep the inspection report on file

14-10

continued
7. Follow up
Act on all deficiencies noted
Correct critical deficiencies within

48 hours or when indicated
Correct other deficiencies as

soon as possible
Determine why deficiencies occurred
Evaluate SOPs, the master

cleaning schedule, training
Establish new procedures, or

revise existing ones
14-11
Closure
An inspector may close an
establishment when there is:
A significant lack of refrigeration
A backup of sewage into the

establishment
An emergency, such as a fire or flood
A significant pest infestation
A long interruption of electrical or water

service
Clear evidence of a foodborne illness

outbreak related to the establishment
14-12
Self-Inspections
Well-managed establishments:
Perform continuous self-inspections
Consider regular inspections only a

supplement to self-inspections
The benefits of self-inspections:
Safer food
Improved food quality
Higher inspection scores
A cleaner environment for customers
14-13
Employee Food Safety Training

1. True or False: A major advantage of Web-based food
safety training is that the content is delivered the same
way every time
2. True or False: An employee who receives food safety
training upon being hired does not require further training
3. True or False: Training videos will be less effective if the
trainer stops them at different points to discuss the
concepts presented
4. True or False: It is important for legal reasons to keep
records of food safety training conducted at the
establishment
5. True or False: It is the managers responsibility to
provide employees with food safety training
15-2
Identifying Food Safety Training Needs

A food safety training need:
Is a gap between what employees are

required to know to perform their jobs
and what they actually know
Can be identified by:
Testing employees food safety

knowledge
Observing employees performance

on the job
Surveying employees to identify

areas of weakness
15-3
Initial and Ongoing Employee Training

Managers should:
Provide initial and ongoing training

for employees
Provide general food safety

knowledge to all employees
Provide employees with job

specific food safety knowledge
Retrain employees periodically on

food safety practices
Keep records of all food safety training

conducted at the establishment
15-4
Critical Knowledge for Employees

Employees should
receive training in:
Proper personal hygiene
Maintaining health
Personal cleanliness
Proper work attire
Hygienic practices
15-5

Employees should
receive training in: continued
Safe Food Preparation
Time-temperature control
Preventing cross-contamination
Handling food safely during:
Preparation and cooking
Holding and cooling
Reheating and service
15-6

Employees should
receive training in: continued
Proper cleaning and sanitizing
Safe chemical handling
Procedures for cleaning and

sanitizing food-contact surfaces
Procedures for safely
handling chemicals used
in the establishment
Pest identification and

prevention
15-7
Developing a Training Plan

A training plan should list:
Specific learning objectives
Training tools needed

for the session
Specific training points

that should be covered
Timeframes
15-8
Delivering Training
Methods for Delivering Training
One-On-One Training
Advantages:
Accounts for the needs of the

individual learner
Offers the opportunity to apply

information
Allows for immediate feedback
Disadvantages:
Effectiveness depends upon the

trainers ability
15-9
Delivering Training
Methods for Delivering Training:
continued
Group Training
Advantages:
Training is cost-effective
Training is more uniform
Disadvantages:
Effectiveness depends upon the

trainers ability
Often does not account for the needs

of the individual learner
15-10
Delivering Training
continued
Demonstrations
Use the Tell/Show/Tell/Show model
Tell them how to do it
Show them how to do it
Have them tell you how to do it
Have them show you how to do it
15-11
Delivering Training
continued
Role-play
When using a role-play:
Keep it simple
Provide employees with detailed

instructions
Explain and model the situation

before employees begin
15-12
Delivering Training
continued
Job aids
Include:
Written procedures
Checklists
Posters
They can be used:
To train employees
As a reference back on the job

15-13
Delivering Training
Methods for Delivering Training: continued
Training videos and DVDs

Can be used to:
Introduce information
Reinforce information during the session
Review information at the end of the session
To use them effectively:
Explain to employees what they will learn
Select stopping points to discuss concepts
Ask questions afterwards to reinforce content

15-14
Delivering Training
continued
Technology-Based Training
Advantages:
Consistent delivery
and feedback
Learner control
Interactive instruction
Increased practice
Self-paced training
15-15
Delivering Training
continued
Technology-Based Training:
continued
Advantages:
Training records are easily created

and stored
Training can be delivered anytime,

anywhere
Reduced cost
Supports different learning styles
Multilingual training
15-16
Delivering Training
continued
Games
To use a game effectively:
Explain how it relates to the

information presented
Explain the rules carefully
Play a practice round
Make sure employees do not lose sight

of the games purpose
Discuss the game after it has finished

15-17
Delivering Training
Methods for Delivering Training: continued
Case Studies
When conducting case studies:
Provide clear instructions
Point out the case studys relevance

to the content
Make sure employees identify realistic

solutions
Carefully facilitate the discussion
15-18

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Providing Safe Food

Apply Your Knowledge: Test Your Food Safety Knowledge

True or False: A foodborne-illness outbreak has

Illness carried or transmitted to people

Incident in which two or more people

Costs of Foodborne Illness

Populations at High Risk for Foodborne Illness

Infants and preschool-age children

People taking certain medications

People who are seriously ill

Potentially Hazardous Food

Meat: Beef, Pork,

Milk and Milk

Potentially Hazardous Food

Raw Sprouts and

Potential Hazards to Food Safety

Bacteria, viruses, parasites, fungi

Pesticides, food additives, cleaning

Hair, dirt, metal staples, etc.

How Food Becomes Unsafe

Poor Personal Hygiene

Any time it has been allowed to remain

Microorganisms are transferred from

Apply Your Knowledge: Potentially Hazardous or Not?

___ Raw carrots

___ Dry rice

Apply Your Knowledge: Test Your Food Safety Knowledge

True or False: Bacillus cereus is commonly

2. True or False: A foodborne intoxication results when

Small, living organism

What Microorganisms Need to Grow: FAT TOM

What Microorganisms Need to Grow: FAT TOM

Foodborne microorganisms require

These are found in potentially

What Microorganisms Need to Grow: FAT TOM

Foodborne microorganisms grow

Most food falls into this range

What Microorganisms Need to Grow: FAT TOM

What Microorganisms Need to Grow: FAT TOM

Foodborne microorganisms need

4 hours or more in TDZ=growth high enough

What Microorganisms Need to Grow: FAT TOM

Some foodborne microorganisms

What Microorganisms Need to Grow: FAT TOM

Most foodborne microorganisms require

The amount of moisture available in

Potentially hazardous food typically has

Controlling the Growth of Microorganisms

Refrigerate or freeze food properly

Cook food properly

Minimize time food spends

Apply Your Knowledge: What I Need to Grow!

Food that is high in fat

Food that contains protein

Temperature of 155F (68C) or higher

Classifying Foodborne Illness

Result when a person eats food containing

Result when a person eats food containing

Foodborne Toxin-Mediated Infections

Result when a person eats food containing

Bacteria That Cause Foodborne Illness

Living, single-celled organism

Can be carried by food, water, soil,

Can reproduce very rapidly under