Food Manager Certification Course

The purpose of this Food Safety Manager Course is to provide you with the information needed to manage a safe foodservice operation, avoid foodborne illness outbreaks, and pass your certified Food Safety Manager Exam.

Lesson 1 – Introduction

Lesson Objectives

• How food becomes unsafe
• Food most likely to become unsafe
• Populations at high risk for foodborne illness
• Food safety responsibilities of the person in charge of a restaurant or foodservice operation

Greater than 50% of the food consumed today is prepared by the food industry. A foodborne illnessis a sickness or injury that is a direct result of eating contaminated food. When food safety rules are not followed, the potential for illness escalates.

One in 6 Americans will get sick from foodborne illness this year according to the latest numbers from the U.S. . That equates to 148 million instances with 128,000 hospitalizations and 3,000 deaths. Six major account for the majority of these illness which is estimated to cost the U.S. economy $15.6 billion a year in the latest numbers from the ). These financial losses are due to loss of sales, negative media, lawsuits, increased insurance costs, loss of reputation, drop in staff morale, and steps taken to fix problems and staff training.

Highly Susceptible Populations (HSPs)

Some segments of the population are more sensitive to the ingredients in food and have a higher risk of getting a foodborne illness. They often have immune systems that are not as readily able to fight off foodborne illness due to not yet being fully developed or being weakened. These populations are known as . These populations include:

• Pre-school age children
• Their immune systems have not fully developed
• The elderly
• Their immune systems have weakened with age
• The chronically ill
• Such as those undergoing chemotherapy

Five Most Common Risk Factors For Foodborne Illnesses

Safe food handling is the number one priority of all individuals involved in a food service operation as it can mean the difference between a well prepared safe meal and a The CDC has identified the five most common risk factors that can lead to foodborne illness. These are:

• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at improper temperatures
• Using contaminated equipment
• Practicing poor personal

This program will provide you methods to ensure safe food handling at all stages of food preparation and service.

Agencies Regulating Food and Food Service

The Federal government regulates interstate commerce, providing recommendations to states and local health jurisdictions. It focuses on the sources of food and protection of the products until they are purchased, processed, and consumed by the public. This authority comes from several different agencies.

• U.S. Department of Agriculture (USDA)
• Regulates meat, poultry, eggs, food crossing state boundaries or that involves more than one state
• Food and Drug Administration (FDA)
• Regulates all food other than meat, poultry and eggs
• Publishes Food Code
• Center for Disease Control and Prevention (CDC)
• Conducts research into causes of illness and assists in investigations
• State and Local Health Jurisdictions

Laws and regulations from state and local health jurisdictions may differ from the FDA guidelines. These may be particular to your area of the country or certain local food types or operations and supercede FDA guidlines.

Your Role as a Manager

In your role as a food service manager, you have the responsibility to keep your customers safe by safeguarding your customers to ensure food is safe from the time it is delivered to your door until it is served.

Along the way, you will face challenges to effective management. In today’s fast paced world there is a push for ever faster food service which can result in short cuts and risky practices if not monitored. You must be sure that safe food handling rules are in place and followed. You will need to train staff to know their role in the operation and then monitor them to ensure rules are being followed.

Challenges to Food Safety

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

As you train your staff, you will potentially work through issues such as language and cultural differences, literacy of staff, and turnover. Cultural differences can show up as things such as differences in personal hygiene habits which can be challenging discussions to have with individuals. Staff often have different levels of eduction making it more challenging to teach them food safety. Also, illness-causing pathogens are more frequently found on food that once was considered safe.

Additionally, it is your responsibility to keep the operation prepared at all times for inspections from health agencies.

Active Management Controls

As you go through this course, we will continue to discuss your role as a manager in all aspects of food handling, employee management, and facility management. You will learn how to use Active Management Controls to create a set of Standard Operating Procedures (SOPs), ensure SOPs are followed, train staff, and evaluate and revise operating procedures to meet the needs of your operation.

Lesson 2 – Foodborne Illness

Foodborne Illness Definition

A foodborne illness outbreak is defined as an event when two or more unrelated people become sick and have the same symptoms after eating the same food. Appropriate state and/or local regulatory authorities should be notified. They will conduct an analysis to determine if it is a foodborne illness outbreak.

Symptoms of foodborne illness can take as short as minutes or as long as hours or days to show up. Symptoms to watch for include fever, tingling of mouth, hands, or feet, swelling of mouth or throat, abdominal cramps, vomiting, and diarrhea.

Foods Most Likely to Become Unsafe

While any type of food can potentially be unsafe, the two types of food that are most likely to become unsafe are Time and Temperature Controlled for Safety or TCS foods and Ready-to-Eat foods. TCS foods includes such things as milk, chicken, cooked rice, melons, sprouts, vacuum-packaged foods, eggs, meats, fish, and cooked potatoes. These are foods that need to be kept at particular temperatures for specific periods of time in order reduce the risk of contamination. Ready-to-eat foods are foods that are either already cooked or do not require cooking but can be contaminated via contact with other contaminated items, such as vegetables, fruits, deli, and bakery items.

Foodborne illness is most frequently caused by pathogens like or germs. These are microorganisms that are small living organisms that can only be seen through a microscope. Along with biological sources of contamination, food is also vulnerable to via chemical such as cleaners, and poisons, and physical contaminants such as glass, bandages, dirt, fake finger nails, and jewelry. Two other potential sources of contamination include and

Our bodies and the world we live in are full of small, living microorganisms, most of which are naturally occurring, harmless and even necessary in our bodies. They perform basic functions in our bodies that allow us to live comfortably. However, there is a subset of microorganisms known as pathogens that are unhealthy organisms and when found in large numbers can cause illness. These pathogens take the form of bacteria, and

Bacteria

Bacteria exist everywhere on our planet. It cannot be seen, smelled, or tasted. Generally only when bacteria are found in large numbers does it cause problems. And the problem is bacteria can multiply quickly. A single bacterium will split every 20 minutes. This means that within 7 hours a single bacterium can become 2 million and in 10 hours over a billion. It is important that steps are taken to control the conditions that allow bacteria to grow.

An easy way to remember the conditions is with the memory device

F is for food. Just like humans, bacteria need food. Unfortunately, bacteria like many of the same foods that humans do, especially those high in protein like meat and dairy.

A is for acidity. Bacteria grow best with little to no acid. The scale ranges from 0 to 14, 0 being highly acidic and 14 being highly

7 is neutral. Bacteria grow best in foods that are between neutral and slightly acidic, or 4.6 to 7 on the pH scale.

T is for Temperature. Known as the “danger zone”, bacteria grow rapidly in temperatures between 41 and 135 degrees Fahrenheit or 5 to 57 degrees Celsius. Bacteria grow even more rapidly between 70 and 125 degrees Fahrenheit or 21 and 52 degrees Celsius.

The second T is for Time and is related to the first T. The longer foods are in the danger zone, the more time there is for bacteria growth.

O is for Oxygen. Some types of bacteria require oxygen while others don’t. For example, bacteria causing botulism grows only when oxygen is not present.

M is for Moisture. Bacteria need moisture to grow. The amount of moisture is called water activity. Water activity, seen represented by the symbol Aw, is measured on a scale from 0.0 to 1.0 with 1.0 being water. The higher the value, the higher the level of moisture.

The two factors you will have the most control over are temperature and time.

Viruses

Viruses are even smaller than bacteria and can only live within another organism. We think of viruses most closely related to mild illness such as colds or flu. Viruses can be transferred from person to

It is important to be aware of the pH level of foods, since bacteria grow best when foods are slightly acidic, neutral, or slightly alkaline, and contain enough water for microorganisms to grow.

person, from people to food, and from people to food contact surfaces. Unlike bacteria, viruses cannot be destroyed by cooking food. When customers get sick from a virus, it is usually because their food was handled by a food worker who was sick with a virus and failed to properly wash his or her hands before touching food.

Parasites

A parasite is an organism that lives on, or in, another organism of some other species, and obtains its nourishment directly from this “host.” Parasites can be many times bigger than bacteria, but are still too small to see without a microscope. Many animals, such as fish, cows, and pigs can be hosts. Humans can also be unknowing hosts. Parasites are found in the of animals and humans, food processed with contaminated water, and in irrigation water.

Foods most susceptible to contamination include seafood, wild game, and food processed with contaminated water like produce. Methods to prevent contamination from parasites include purchasing food only from trusted sources and cooking foods to required minimum internal temperatures.

Fungi, Yeast, Molds

Fungi, belong to the class of microorganisms called “spoilage microorganisms.” Fungi sometimes produce pathogens that can spoil foods while certain other fungi, like some wild mushrooms, can be poisonous to humans. Others fungi can be found in the soil, in water in plants, and even in the air. Mushrooms should only be purchased from a trusted source that is familiar with mushroom varieties.

Yeast can spoil certain foods by turning their sugars into alcohol. Spoiled items should be discarded.

Molds are very adaptable. They grow on all types of foods, in moist or dry conditions, at low and high temperatures, and over a wide pH range. Molds are a natural part of many food products, such as cheese. Discard items with mold unless the mold is part of the food.

Lesson 3 – Pathogens, Chemical and Physical Contamination

The has identified over 40 types of biological contaminants that can make a person sick. Of these, it further identified the “Big Six” pathogens that are the most contagious and cause the most severe symptoms. The following table lists each with its characteristics, the foods that are most at risk, and the methods for their prevention.

Additional Information about other foodborne illnesses can be found in

Along with the “Big Six” biological pathogens, are another form of contamination that can cause foodborne illness. Biological toxins are poisons created by plants, animals, mushrooms, and bacteria which are then passed through the food chain. Symptoms of eating a biological toxin can range from vomiting and diarrhea to neurological symptoms such as tingling in the extremities. Some people experience difficulty breathing, flushing of the face, burning in the mouth, hives, and heart palpitations. Biological toxins cannot be destroyed by cooking or freezing and they have no odor or taste. Fish, shellfish, and mushrooms are most at risk. Always use reputable food sources with good food handling practices when purchasing food and control time and temperature when handling raw fish and shellfish.

of food arises from food coming in contact with substances not meant to be ingested. This includes things such as pesticides and cleaning supplies. Certain cookware and servingware, especially those made from pewter, copper, zinc, brass, lead, or painted pottery, can leach chemicals into foods, especially acidic foods. Symptoms of chemical contamination can include vomiting and diarrhea. Foods most at risk include ready-to- eat foods and acidic foods. To prevent chemical contamination use only approved chemicals in your operation. Store

chemicals away from food, prep, storage and service areas. Keep chemicals in their original containers when possible so they are not mistaken for something else. Follow manufacturer’s directions when using chemical products. Use only appropriate kitchenware.

is caused by foreign objects getting into the food. This can include things like hair, fingernails, bandages, glass, metal shavings, staples, fish bones, dirt, and bits of packaging. Injuries caused by physical contamination can include cuts, dental damage, choking, bleeding, and pain. All types of foods can be contaminated by physical contaminants so it is important to watch for items that can spill or fall into food. Limit jewelry in prep areas and wear hair and beard nets. Closely inspect food when receiving it from suppliers. Reject broken or damaged packaging. Take extra precautions when cleaning up broken glass and packaging.

occurs when low quality ingredients are substituted for higher quality ones or when important ingredients are removed to cut costs. Misbranding and improper labeling are also forms of food adulteration that can lead to contamination. Always purchase food from reputable sources and watch for changes in packaging.

is not accidental. Instead, this happens when a person or organization intentionally contaminates food for more dishonest purposes. Terrorists, activists, disgruntled current or former workers, competitors, or vendors may sabotage your food. The sabotage could happen at any point in the food chain, including prior to food getting to you, or at your facility. The purpose is to make people sick in order to make a political stand or damage your reputation. Always carefully inspect food when receiving it from suppliers. Keep the number of people handling food to a minimum, and be attentive when watching kitchen staff and dealing with unhappy employees.

Steps for Reporting an Outbreak

Despite all efforts, you may still have a foodborne illness outbreak. As manager, it is your responsibility to report the outbreak to the proper regulatory authorities. Generally, an outbreak requires two or more unrelated people getting sick, however, in the case of botulism or chemical contamination, a single instance of illness requires reporting.

You will want to have a protocol set up when a foodborne illness event happens. Things you will need to do include:

Identify the food involved

Stop selling suspected food and isolate it from other foods

Collect information on the person making the complaint

Notify local regulatory authority

Gather information on food – source, lot number, product date

Prevent suspected employees from handling food

Cooperate with health department authorities

Take steps to correct problem

Nine Most Common Food Allergens (Big 9)

Allergic reactions are another type of illness that may occur with customers. Customers can be allergic to a wide range of ingredients, however, in the United States, regulations are centered on what is known as the . These include:

Soy

A food allergy is a reaction to a food protein. Unlike foodborne bacteria, these proteins are not destroyed by heat so cooking time and temperatures will not remove the allergen. Further, sanitizing will not destroy the protein. The only way assure there will be no contact with an allergen food protein is to remove all proteins from all contact surfaces by washing with detergent and water.

Allergic reactions can be triggered by very small amounts of allergens. An allergen can cause an allergic reaction whether they are the main part of a dish, simply an ingredient in a sauce, or even a garnish on the side of a plate. It is important for you to know what is in the food that is served in your operation in order to protect your customers. Food labels in the U.S. are required to identify the Big 9 food allergens.

Food operations should take predetermined steps to help customers with allergen issues based on differing levels of accommodation. Have at least one person on every shift that is able to answer questions about ingredients in recipes and related allergens. Have a “go-to” meal on your menu that is free of the Big 9 allergens that can be suggested if a customer expresses an allergen issue. All staff should be trained to look out for allergic reactions and should know the appropriate steps to take in case of an emergency.

Even an allergy friendly prepared meal can be a source of a reaction if it is comes in cross-contact with another food item, plate, or even steam from an allergen. When preparing and serving meals, take care to keep allergen friendly meals away from other foods. Depending on the level of accommodation provided, your operation may have separate prep areas, prep tools, and rules regarding washing, rinsing and sanitizing. Care must also be taken when packaging allergen friendly meals or leftovers to go.

Lesson 4 – Personal Hygiene Personal hygiene is a critical part of food safety. Improper hygiene can result in food handlers becoming sick, or sick workers contaminating food due to the introduction of pathogens.

There are a number of actions that can contaminate food by introducing bacteria, viruses, and physical contaminants to food. These include:

As a manager, it is your responsibility to ensure proper hygiene practices are established, that employees are properly trained, and are following established practices. It is important that you model good hygiene practices every day. Ensure proper signage is displayed such as near handwashing stations and in restrooms.

Good Basic Personal Hygiene Habits

Good personal hygiene habits are the basis of any hygiene program. These include:

Bathing daily with soap and water

Arriving to work clean

When possible, changing into work clothes at the work location

Keeping fingernails short, well-trimmed, and clean

Avoiding fake fingernails

Not using nail polish

Restraining hair

Avoiding hair accessories

Removing most jewelry

Covering wounds or boils on hand, finger, or wrist

Not wiping hands on aprons or other clothing

Certain activities should be confined to break areas, such as chewing gum, chewing tobacco, smoking, eating or drinking, using electronic devices, and touching money.

Contaminants are most often transmitted to food by food worker’s hands. They can come from dirt under the nails, hands not being washed after using the restroom, hands not being washed after touching raw meats, or chemical residue from cleaning products. Frequent handwashing using proper techniques can prevent the spread of contaminants.

Wash Hands After:

Bare Hand Contact

Avoid bare hand contact with ready-to-eat foods, especially when working with highly susceptible populations. An exception would be cases of food that will be cooked to required minimum temperatures after contact.

Proper Hand Washing

While we all wash our hands daily, washing your hands before food preparation requires that additional steps and precautions are taken. Prosthetic devices should be washed similar to natural skin. Hands should be washed only in designated hand washing stations, not in sinks for washing cookware, prepping food, or utility sinks. Hand sinks should have signage instructing workers to wash hands, and a garbage container for paper hand towels. Additional guidelines include:

Use warm water (to be at least 85°F/29°C)

Wet hands and arms to elbows

Apply approved hand soap

Rub hands and forearms for at least 10 to 15 seconds

Pay attention to area between fingers, under nails, and fingertips

Rinse using warm water

Dry hands and arms with paper towels or air drying machines

Use paper towel to turn off faucet, and to open restroom doors

Single Use Gloves

Single use gloves create an additional barrier between skin and food. They can be used along with hand washing, though never in place of hand washing. Only use gloves that are approved for food preparation and never reuse gloves. Single use gloves cannot be washed and used again. Single use gloves are a good practice when handling ready-to-eat foods that won’t be cooked again.

Offer different size gloves for employees, because gloves must fit well to get the best benefit from them. Gloves that are too large will not stay on, and gloves that are too small will rip or tear. Offer non-latex alternatives as some employees may be allergic to latex. Never roll gloves between hands to make them easier to put on, and never blow into the glove to inflate it. Touch gloves as little as possible when putting them on.

Food Worker Illness

Food service workers must report illnesses to the manager. Additionally, as a manager, you should be on the lookout for signs of illness. It may be necessary to restrict a worker from certain activities such as handling food, touching equipment, or serving based on their symptoms. Other illnesses may require a food worker be excluded from coming to work altogether until symptoms have cleared and/or a doctor has released them to return. This may be well after external symptoms have vanished.

Lesson 5 – Keeping Food Safe

Time and Temperature Controlled for Safety or TCS foods

foods are more susceptible to the growth of bacteria which can lead to foodborne illness. TCS foods include such foods as animal-derived foods, plant-based foods, and prepared or ready- to-eat foods.

are foods that come from animals which are served raw or heat-treated. They include milk and milk products, meat, poultry, fish, and shellfish and crustaceans.

are foods which come from plants which are heat treated or consist of raw seed sprouts, cut melons, untreated garlic-in-oil mixtures. This includes baked or boiled potatoes, tofu and soy protein foods, cooked rice and beans, and cooked or warmed fruits and vegetables.

are foods that are either already cooked or do not require additional cooking. They include such things as cut leafy greens or other vegetables, fruits, bakery items, and deli meats.

foods include such things as air-cooled hard boiled eggs with shell intact, eggs with shell intact that have been treated to destroy non-Typhoidal salmonella, commercially sterile shelf stable foods in unopened hermetically sealed containers, and foods that contain intrinsic factors such as preservatives, or extrinsic factors, such as reduced oxygen packaging, which has been shown to resist the growth of pathogens.

TCS Danger Zone

The is between 41 & 135° Fahrenheit or 5 & 47° Celsius. This is the range in which bacteria survive and grow.

Between 70° & 125°F/21° & 52°C, bacteria grow most rapidly. Minimizing time that TCS food are kept at this temperature lowers the opportunity for bacteria to grow.

Above 135°F/57°C and below 41°F/5°C, bacteria grow more slowly or begin to die.

Temperature is one of the key factors in keeping food safe, and should therefore be monitored throughout your operation. Check the temperature of incoming shipments to ensure food has been kept at appropriate temperatures. Check cooking temperatures to ensure that food has been cooked to the minimum required internal temperature. When storing or cooling food, monitor temperatures to ensure food is getting to or staying at the appropriate temperatures. Check that ready-to-eat foods kept in hot or cold holding units are kept at the appropriate temperatures.

As a manager, you should have a procedure in place for monitoring temperature that specifies who, what, and at what intervals the temperature of food items is checked. Different food items may have different monitoring schedules. Keep written records and preserve the records for a period of time in case a complaint is made. You will also need to have a process for employees to follow in case corrective actions are needed.

Thermometers

It is very important to have good, accurate thermometers in your operation to monitor temperatures. Thermometers for food storage equipment must be accurate to +3°F/1.5°C. There are many different types of thermometers that are used for different purposes. Glass and mercury filled thermometers should not be used around food as they pose potential physical contamination risks. Wash, rinse, sanitize, and air-dry thermometers before and after each use to prevent Clean storage cases as well.

Calibrating a Bimetallic Thermometer

Ice Point Method

Place thermometer into a 50/50 crushed ice to water slush until sensing area is under water

Wait for indicator to stop moving

Adjust the thermometer so it reads 32°F/0°C by rotating calibration nut with pliers or similar tool Boiling Point Method

Place thermometer into pan of boiling water until sensing area is under water

Wait for indicator to stop moving

Adjust the thermometers to 212°F/100°C by rotating calibration nut with pliers or similar tool

Cross Contamination

Cross contamination happens when contaminants are transferred from unwashed hands, clothing, food surfaces, or equipment to food items. To prevent cross contamination, use separate equipment and utensils for different types of foods, prep raw and ready-to-eat foods at different times, and clean and sanitize between activities. Separate raw meat, poultry, and seafood from unwashed and ready-to-eat fruits and vegetables. Do this during storage, preparation, holding, and displaying to prevent cross-contamination.

Food Recalls

As a manager, it is your responsibility to monitor recalls, market withdrawals, and safety alerts on FDA and USDA websites. A recall will identify the product by name, container size, product number, and production or expiration date. When a recall happens, check your stock and immediately remove recalled item(s) to secure location away from other food and equipment. Clearly mark product so it will not mistakenly get used. Follow manufacturer’s or vendor’s recommendation on returning or throwing away product.

Lesson 6- Purchasing and Receiving

The Flow of Food

Food coming into your operation through purchasing and receiving will move through the steps listed below. These steps make up what is commonly referred to as the At each of these points in the Flow of Food, you must take active steps to guard against bacteria and other contaminants in order to keep the food safe for your customers.

Purchasing

Receiving

Storage

Thawing

Preparation

Cooking

Holding

Cooling

Reheating

Service

Purchasing

When purchasing food, it is extremely important to always use trusted suppliers. Confirm your suppliers get their products or ingredients from approved sources that are inspected and are in compliance with federal, state, and local laws. Ask to review the most recent inspection reports from the FDA, USDA, or any third party inspectors. If the supplier manufacturers food items, determine if they follow Good Manufacturing Processes, also known as GMP, and Good Agricultural Processes, also known as GAP. Suppliers that are not manufacturers should have precautions and procedures in place to assure product safety. Never purchase food from private homes or unapproved sources. When ordering food, be sure to communicate your purchasing specifications and expectations for quality and safety.

Receiving

Deliveries should be scheduled for slow times to ensure time to inspect the delivery and put food away properly. When possible, schedule deliveries for only one supplier at a time. Only trained employees should receive deliveries. “Key Drop” deliveries are done after hours when the operation is closed. The vendor stores food in correct location, and you will need to review the shipment at the first opportunity.

Deliveries should be checked thoroughly starting with the truck. Look for mud, dirt, water, oil stains, or rodent droppings in the truck. Bad odors can indicate a dirty truck. Be sure food is protected from other types of food items to prevent cross contamination. Toxic chemicals should not be packaged with or stored close to food items. chemicals can be on same pallet, but must be properly packaged and

secured. Check for time and temperature issues.

Meat, meat products, poultry, eggs, and game animals must be purchased from a USDA or state approved plant. These products will bear a USDA inspection stamp which includes the approval of the processor, a grading stamp, and will indicate the quality of the meat. Fresh meat and poultry should be firm, moist, elastic, and uniform in color upon receipt. The internal temperature should be at or below 41°F, 5°C. Frozen meat or poultry should be hard to the touch. Reject

the delivery if the meat, fish, or poultry is sticky, slimy, or has a sour, putrid, or rancid odor. When inspecting frozen meats, check the inside of boxes for signs of blood, which can indicate poor food handling practices. Reject deliveries if there are ice crystals, stained packaging, damage, bloating or swelling on or in packaging.

Shellfish may be delivered live or shucked, which is shellfish that has been removed from shells and is no longer alive. Containers should be labeled with packer’s name, address, certification number, and, if shellfish is shucked, the date of shucking. All shellfish should have a provided by the harvester or dealer. The shellstock ID tag will include the harvest date, dealer’s name, address, certification number, and the state or country of harvest. Write the delivery date on the tag upon receipt and keep the tags in chronological order for 90 days after the last shellfish has been used.

Live shellfish should not have a strong or foul odor. Confirm shells are closed and not broken. If shells are open or broken, reject the shipment as these could be signs of unhealthy shellfish. The temperature of live shellfish should be at or below 45 degrees Fahrenheit, 7 degrees Celsius during transport. At receipt, the internal temperature should be no higher than 50 degrees Fahrenheit, 10 degrees Celsius. Cool live shellfish to or below 41 degrees Fahrenheit, 5 degrees Celsius within 4 hours of receipt. Shucked shellfish should be received at or below 45 degrees Fahrenheit, 7 degrees Celsius. Cool to or below 41 degrees Fahrenheit, 5 degrees Celsius within 4 hours. Fish should be received stored in crushed ice with a temperature at or below 41 degrees Fahrenheit, 5 degrees Celsius unless otherwise indicated.

Milk and all dairy products must be pasteurized Grade A. They should be at or below 41 degrees Fahrenheit, 5 degrees Celsius when delivered. Insert the thermometer into a carton or bottle being careful not to touch the packaging. If not at temperature, reject the shipment. Check use by dates to ensure product is not expired.

Confirm that eggs are from government approved suppliers by looking for the USDA inspection stamp on the carton. They should be delivered with air temperatures at or below 45 degrees Fahrenheit, 7 degrees Celsius. The eggs should be odorless, clean, dry, and not have cracked shells. Refrigerate upon delivery to or below 45 degrees Fahrenheit, 7 degrees Celsius. Liquid, frozen, or dehydrated eggs must be pasteurized and bear the USDA inspection mark. Check packaging for damage or signs of refreezing.

Frozen foods should be received frozen solid. Inspect product quickly and move to freezers immediately. Canned goods should be check both when received and when used. Conditions in the storage area or bacteria within the canned product can cause the canned item to go bad prior to use. Canned goods must be labeled and cans should be free of rust and flaws. Reject the item if it is not labeled, if it is swollen, dented, rusty, or broken along seams. Examine both ends of the can. Press each end separately. If the other end bulges or the pressed end springs back, reject the item.

Reduced Oxygen Packaging

Some items are packaged in There are three types of Reduced Oxygen Packaging.

Replaces air with a gas like nitrogen or CO2

MAP is often used for fresh produce

French for “under vacuum”

This is a technique of cooking food in a vacuum sealed airtight bags, chilling rapidly, and then refrigerating

This method of packaging is most often used for partially or fully cooked ham and hard, semi-soft, and pasteurized cheese

Most common type of Reduced Oxygen Packaging, consisting of a sealed package with no oxygen

TCS foods packed in ROP must be delivered at or below 41 degrees Fahrenheit, 5 degrees Celsius. Check the receiving temperature and packaging of TCS food as unsafe bacteria can grow in ROP. To check temperature, insert the thermometer between two packages or wrap the package around the thermometer and insert one end into the fold. Some packaging may have special labels with liquid crystals that will change color if the item reaches an unsafe temperature. Check these labels prior to receipt.

Rejecting a Shipment or Package

If you have identified a shipment as unsafe, have an established procedure for rejecting a shipment. You will need to tell the driver why you are rejecting the shipment. Note the rejection on the receiving document. If problems are not corrected by the supplier, look for a new supplier.

Reject packages that are severely damaged because the product may be of suspect quality. This would include things such as crushed cartons, dented or rusted cans, broken containers, and fresh foods in wrappings that are damaged or dirty.

Lesson 7- Storing Food

All food items should have a designated storage space in your facility. Putting food away in the right place the first time minimizes unnecessary food handling, which lowers the risk of contamination. Food should only be stored in designated areas such as pantries, refrigerators, walk-in coolers, or freezers. Never store food in hallways, restrooms, changing rooms, utility rooms, garbage areas, against walls and under unprotected water or sewer lines. Non-food items should be stored away from food to minimize the risk of contamination.

Store food and supplies a minimum of 6 inches above floor and away from walls. This improves air circulation, keeps moisture levels consistent, and makes cleaning easier. Ultra-high pasteurized items can be stored at room temperature. Once they are opened, store at or below 41°F/5°C. Store produce in a refrigerator except for apples, pears, bananas, avocados, citrus fruits, onions, potatoes, eggplant.

Refrigeration

Refrigeration units should keep products at or below 41°F/5°C. Any refrigeration unit should have a thermometer as part of the unit. If not, place a thermometer on top shelf near the door, which is typically the warmest part of the refrigerator. Thermometers must be accurate to within +3°F/1.5°C. Shelves should not have liners as they limit air circulation. Do not overload the refrigerator nor add too much hot food as it can raise the temperature of the entire unit. Minimize frequent openings of the door or consider cold curtains in walk-in coolers to maintain temperatures. Regularly defrost units and schedule regular maintenance to keep the unit operating efficiently and extend the unit’s life.

Dry Storage

The temperature in dry storage areas should be kept at 50°F/10°C. Areas should be well ventilated with low humidity to deter moisture build-up which can lead to bacteria growth. Don’t mix inventory in storage bins. Never put new food on top of older food. Clean and sanitize bins between uses. Never store food in containers that previously contained chemicals. Discard damaged, spoiled, or incorrectly stored food immediately. Keep these items away from other food items to avoid cross-contamination. Label these items accordingly so they are not accidently used.

(First In, First Out) is a food storage method that means new food is stored behind older food, so the first food into your facility is the first food used. This minimizes spoilage. FIFO should be followed with dry storage as well as with food in refrigeration and fresh produce.

Ready-to-Eat Foods

Ready-to-eat foods can be stored for no more than 7 days if held at 41°F/5°C. Be sure to mark the items if they are held longer than 24 hours. The day the product was prepared or container was opened is called “Day 1”. Foods with ingredients with different “use-by” dates assume the earliest “use-by” date of any one ingredient.

Produce

Most fresh fruits and vegetables keep best when refrigerated. Some exceptions include apples, pears, bananas, avocados, citrus fruits, onions, potatoes, and eggplant. Do not wash produce before storing as moisture can cause produce to go bad. Once produce is washed to prep for use, do not store under unwashed produce. Keep produce away from raw animal products.

Packaging & Labeling

Store items in original packaging when possible with manufacturer’s label intact. If removing a product from the original packaging, label and date the item so it is readily identifiable. Avoid storing food in containers made of copper, brass, tin, galvanized metal, or enamelware plated with antimony or cadmium as these chemicals can leech into foods and contaminate them. Food packaged for on-site retail sale should have labels that contain the common name or a description of the food, the quantity of food, a list of ingredients, a list of artificial colors and flavors, a list of chemical preservatives, a list of major food allergens, and the name and place of business of the manufacturer, packer, or distributor. Labels are not required on leftovers packaged up for customers. Any raw or partially cooked meat and poultry packaged for sale must be labeled and include safe food handling instructions.

Consumers must be informed in writing of major food allergens as ingredients in unpackaged food.

Food which is stored, prepared, packaged, displayed, and labeled according to the code’s safety provisions can be donated. Bulk food that is available for consumer self-dispensing must label any of the major food allergens contained.

Storing Chemicals

Toxic pest control substances, chemicals, detergents, and sanitizers should be stored away from food items. Use only approved pesticides and cleaning agents. Products should be labeled accurately with the original label with manufacturer’s instructions preferably. If you must transfer these products to a non-original container, do it away from food and supplies so there is no contamination from splashes, spills, or overflows. Write the common chemical name on

the new container. Store pesticides away from cleaning agents to avoid mix-ups. Monitor “use-by” dates on products.

Safety Data Sheets (SDS)

All non-food chemicals and substances in your operation must have a on file at your location. An SDS is required by and are provided by the product manufacturer. The SDS must provide the employee with the Right-to-Know information about chemicals with which they might come in contact. Current, up-to-date SDS must be kept for each hazardous chemical in your operation somewhere that is accessible to all employees. The SDS specifically provides information about:

The safe use and handling of hazardous chemicals

How to identify hazardous ingredients

What precautions to take when using a particular chemical

Correct personal protective equipment or PPE’s to wear, such as rubber gloves or boots

Fire, physical, and health hazards

First aid information and proper uses of first aid materials

Manufacturer’s name, address, and phone number

Lesson 8- Thawing, Preparing, Cooking, Cooling, Reheating

Danger Zone Guidelines

When thawing, preparing, cooking, cooling, and reheating food, you must monitor the time TCS foods are in the temperature “danger zone”. The time in the “danger zone” is cumulative and must not exceed guidelines. Once the time limit is reached, food should be discarded. These limits are:

Less than four hours with internal temperature of 41-135°F, 5-57°C

Less than six hours for cold foods if internal temperature does not exceed 70°F, 21°C

Dairy must be kept at 41°F, 5°C

If time without temperature control is used as the public health control for TCS food before cooking, or for ready-to-eat TCS food that

is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service operation or retail food establishment, and made available upon request. These procedures should specify proper storage, holding, and date marking of the food, and that the food will be cooked, served and/or discarded within four hours.

If time without temperature control is used as the public health control up to a maximum of six hours, the food shall have an initial temperature of 41 degrees Fahrenheit or less when removed from temperature control, and the food temperature may not exceed 70 degrees Fahrenheit within a maximum time period of six hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 degrees Fahrenheit during the six-hour period, unless the air temperature is maintained to prevent this.

Thawing Food

Freezing does not kill all pathogens and improper thawing can lead to bacteria growth. Never thaw TCS foods at room temperature. Instead thaw frozen meat, poultry, and other TCS food in the refrigerator at 41°F/5°C. If thawed outside of the refrigerator, they must be thawed quickly and not allowed to stay in the “danger zone”. Cook thawed TCS foods immediately or refrigerate them at appropriate temperatures. Slacking is the process of thawing foods for deep frying where the product is thawed to no more than 41°F/5°C. ROP packaged frozen fish must be removed from packaging for thawing to prevent the C. botulinum toxin from forming.

Food Preparation

Food preparation is generally done in the temperature “danger zone”. When working with TCS foods, prep in small batches so tasks can be done quickly and the time in the “danger zone” can be monitored. Prep time should be added to the four hour “danger zone” time period.

Wash produce thoroughly with lukewarm water. Pull leafy greens apart to wash dirt and sand out of cores. Remove outer leaves that may have been contaminated. Work with one type of produce at a time to avoid cross contamination. When holding sliced/cut vegetables, refrigerate at 41°F/5°C. Do not touch ready-to-eat food with bare hands or allow them to touch work surfaces where raw TCS foods are prepped.

TCS Salads

TCS salads can contain TCS foods with bacteria. Ensure ingredients have been cooked, cooked, and stored correctly. Because the salad is not cooked again, there is no way to destroy bacteria. Hold TCS salads at 41°F/5°C. Discard TCS salads seven (7) days from the date of preparation. Use the date of earliest preparation of the TCS ingredients within a TCS salad to determine start of the seven day period.

Reconditioning Food

Reconditioning means that food is returned to safe conditions, specifically that food is returned to required internal temperatures. Only food that is unsafe due to time and temperature issues can be reconditioned. Food contaminated by sick food workers, bare hands, or bodily fluids cannot be reconditioned and served. This food should be discarded immediately. Safety needs to always be your first concern, so “when in doubt, throw it out.”

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Hot foods that have not been held at their correct temperature for less than two hours can be reheated to 165°F/73°C and made safe again. Check foods every two hours to ensure food is not in the danger zone too long.

Cooking

Many foods, especially TCS foods, must be cooked to minimum required internal temperatures. While temperatures are regulated by state and local laws, the chart below provides generally accepted temperature requirements.

When microwaving food, stir part way through the cooking time, then let it stand for 2 minutes after cooking time to bring the entire item up to temperature.

Pasteurized eggs should be used if food cannot be heated to 145°F/63°C. Pasteurized eggs are also recommended for highly susceptible populations. If pooling eggs for use over time, eggs must be kept at or below 41°F/5°C.

Beef products that are vacuum tumbled with solutions are not considered intact meats.

Raw and Undercooked Foods

As a general rule, all foods should be cooked to required minimum temperatures. However, some foods are traditionally served raw such as steak tartar, raw eggs in a Caesar salad, or marinated fish. Other foods are sometimes requested undercooked, such as a rare steak or a soft boiled egg. If an item is served raw or a customer requests an item undercooked, the customer must be informed of the risks for foodborne illness. An informed consumer is better able to assess their individual risk and assume responsibility for their ordering decision. Highly susceptible populations should

Consumer Advisory for Raw or Uncooked Food

The spells out the requirements for consumer advisories related to food that is served raw or undercooked. The intent of these advisories is to assure that all consumers are informed about the increased risk, especially to highly susceptible populations, of eating raw or undercooked animal-derived foods so they are able to make better decisions about the foods they choose.

The consumer advisory requirement applies to all food establishments where raw or undercooked animal foods or ingredients are sold or served for human consumption in a raw or undercooked form. The requirement is two-fold, including both a disclosure and a reminder. A disclosure means a written indication as to which items are or which can be ordered raw or undercooked in their entirety, or items that contain an ingredient that is raw or undercooked. The disclosure must:

Be on the menu or otherwise be presented in writing to consumers

Identify the food items that require disclosure

Specify that those food items are, or contain, raw or undercooked animal-derived foods

The disclosure can be by description, such as calling out items by name like oysters on the half-shell, raw-egg Caesar salad, or hamburgers that are cooked to order.

Another option is to asterisk the food items on the menu with a footnote that states that the items “are served raw or undercooked” or “contain or may contain raw or undercooked ingredients”

The disclosure must be printed on at least one page of menu or placed on placard, table tent, or other written means that is readily available and readable by customers

A reminder is a written statement containing the health risks of consuming raw or undercooked animal foods. The reminder must either be printed on at least one page of the menu, preferably the first or last, and located so it is easily found, or placed on a placard, table tent, or other written means that is readily available and readable to customers.

The FDA offers two sample statements that can be used:

“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”

“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs my increase your risk of foodborne illness, especially if you

have certain medical conditions.”

not be served raw or undercooked foods. All items on children’s menu must be cooked to proper temperatures.

Partial Cooking

Some foods can be partially cooked during preparation to reduce final cooking time prior to serving. When partially cooking food, cook no more than 60 minutes, then immediately cool at or below 41°F/5°C. Food must be reheated to 165°F/73°C before serving or selling. If food is not being served immediately after final cooking, cool it again according to guidelines.

Cooling

Proper cooling of food is important to reduce the opportunity for bacteria growth. Cover items to be cooled and stored to protect from contaminants and store above other foods.

Cooling hot foods for storage is a two-step process that must be completed within a six (6) hour time period. Food is first cooled from 135° to 70°F/57° to 21°C within 2 hours, then from 70° to 41°F/21° to 5°C within the next 4 hours.

Thickness or density of the food being cooled, the size of the food, and the type of container can all factor into the time it takes to cool down an item. Sometimes, larger quantities will need to be separated into smaller quantities and large pieces of meat will need to be cut down in order to cool them properly. When cooling large quantities, ice water baths or a blast chiller can be used. Liquids can be stirred with an ice paddle.

Reheating

When reheating food for consumption, previously cooked and chilled leftovers or partially cooked foods need to be reheated to 165°F/74°C within two hours. The food needs to stay at this temperature for a minimum of 15 seconds. Food should not be reheated and cooled more than once.

Lesson 9 – Serving Food Safely

Handling Dishware

It is important to be aware of hygiene and sanitation as it relates to serving food and handling dishware. Some general guidelines include:

Do not touch eating and drinking surfaces

Hold plates and bowls by bottom or edges

Carry glasses on rack or tray

Hold glasses near bottom or by stem

Hold cups by handles or saucer

Hold flatware by stem

Use tongs or long-handled utensils for serving

Store glasses upside down on self-draining bar mat or stackable rack

Wash hands after handling dirty tableware and utensils

Avoid bare hand contact with ready-to-eat foods and eating surfaces

If your operation pre-sets tables before guests are seated, you must protect flatware from getting contaminated. Flatware can be wrapped in a napkin prior to setting it on the table. Additional flatware brought to the table after guests are seated does not have to be wrapped. Remove any settings not being used by the party. Always wash all flatware on a table after service whether it has been used or not.

Re-serve Guidelines

Packaged foods that are unopened and in the original packaging that is in perfect condition can be re-served. This includes such things as crackers, honey, jelly, and certain condiments. Foods that are not TCS foods may be re-served if protected from contamination and container is closed between uses. Never give food returned by one customer to another customer. Garnishes cannot be transferred from one plate to another. Bread and rolls served to a table cannot be recombined and served to another table. If bread baskets have liners, liners should be changed between uses. Any unwrapped items cannot be re-served.

Condiments like ketchup, mustard, syrup, salt and pepper are often found on the table of sit-down operations. Servers and bussers should take steps to protect these items from contamination. Serve condiments in their original packaging or in containers designed to prevent contamination. While individual portions of condiments are good alternatives to avoid contamination, never re-serve unused individual portions of condiments. Do not combine leftover condiments with new condiments (pouring ketchup from one bottle to another) as you may be transferring contaminants.

Butter cannot be reused once it has been brought to the table. To avoid waste, offer individual butter or margarine packets. Butter can also be broken down into individual sized containers for serving.

Buffets and Self-Serve Bars

Buffets and self-serve bars provide many opportunities for contamination of food and abuses of time and temperature guidelines. To protect food, buffets and self-serve bars should have sneeze guards. Sneeze guards should be located 14 inches or 36 centimeters above the counter and extends 7 inches/18 centimeters beyond the food. Appropriate utensils for the type of food should be provided. Label food containers and their serving utensils so they are kept together. This helps with allergen cross-contact. Serving utensils should be placed in food with the handle extended above the rim of the container. For non-TCS food, serving utensils can be stored outside the food container. Spoons or scoops used to serve sticky foods such as ice cream can be stored in clean water that is held at or above 135°F/57°C.

Customers should not re-use plates if returning to the buffet or self-serve line for additional helpings. Offer clean plates and utensils. Pathogens such as Norovirus can be easily transferred through dirty plates and utensils.

Generally raw or undercooked meats, poultry, and seafood are not offered on self-serve bars. However, there are a few exceptions to this rule, including such things as sushi or shellfish, such as oysters, and meats cooked at the table, such as at a Mongolian barbecue. Keep raw or undercooked items separated from ready-to-eat foods.

Hot or cold food on a buffet or self-serve bar should be monitored closely to ensure the time and temperature guidelines are followed. Keep foods covered to preserve temperature and protect from contamination. Hot foods should be held in equipment that keeps them at or above 135°F/57°C. Cold foods should be held at or below 41°F/5°C. Holding equipment should not be used to heat or reheat foods as most do not have the ability to achieve required temperatures. Stir foods to maintain consistent temperatures. Label food containers with the time that food needs to be thrown out. Time guidelines are as follows:

Hot food: can be held without temperature control for up to 4 hours if previously held at 135°F/57°C

Cold food: can be held without temperature control for up to 6 hours if previously held at 41°F/5°C

Discard food at end of 4 or 6 hour time period

Off-Site Service

Food for off-site service should be prepared and packaged at your facility prior to transport and serving. Store food in insulated food containers that can maintain hot and cold temperatures as required. Food with the same cooking temperature can be transported together. Keep raw and ready-to-eat foods separate. Label foods with specific

preparation and reheating instructions. Provide a supply of water in case it is needed. Wrap all equipment and utensils so they are not contaminated in transport.

Vending Machines

Food prepared for vending machines must be prepared according to regular cooking, cooling, and reheating guidelines. If the food item contains a TCS food, the vending machine must have the ability to keep the food at the proper temperature and should have automatic shutoff controls to prevent food from being dispensed if food is compromised.

Fresh fruit with an edible peel must be washed and wrapped before being placed in the machine. TCS Foods, such as milk, must be dispensed in their original container. Any food item past its expiration date and all refrigerated foods not used within seven (7) days must be discarded.

Lesson 10 – Equipment and Utensils

It is important that your facility is designed to not only be able to use equipment effectively, but also to be able to clean and sanitize around that equipment to minimize foodborne illness issues due to bacteria. Equipment placement and layout of cleaning and storage areas is important to running a safe facility.

As a manager, you are responsible for ensuring the equipment and utensils are pathogen free. Using the right equipment, ensuring equipment is properly maintained to reduce accidents and extend the life, and repairing or replacing equipment as needed are all important duties. It is your responsibility to know how all equipment works and ensure employees are properly trained in their use.

Food service equipment must meet certain standards as outlined by which develops the national standards. If equipment carries the NSF mark, it is guaranteed to have been thoroughly tested at the manufacturing level to ensure that it protects food quality and safety when in use. NSF International is accredited by the is a certification agency that focuses mostly on equipment safety standards for soundness of design, electrical safety, and structural integrity. A

piece of equipment is deemed safe for use in food service operations and is given the UL sticker if all testing procedures are completed successfully.

When installing equipment, always check and follow manufacturer’s recommendations related to installation. Check your local regulatory agencies for any requirements specific to your jurisdiction related to placement, size, and type. Stationary equipment should be placed so the equipment and area around it are easy to clean and clean around. Floor mounted equipment must be at least six inches off the floor or sealed to a masonry base. Counter mounted equipment should be mounted at least four inches above the counter and be easy to tilt for cleaning. Any gaps between equipment or countertops and walls smaller than mounting requirements should be sealed with a non-toxic, food grade sealant to keep areas clean and free of debris.

NSF standards require food contact surfaces, including equipment and utensils, to meet certain criteria in order to reduce the transfer of bacteria and germs. These include being food safe, corrosion resistant, non-absorbent, smooth, easy to clean, durable, and resistant to damage such as chipping, cracking, scratching, pitting, and scoring. Even non- food surfaces, such as walls and floors, should be easy to clean, smooth, free of breaks and imperfections, and have easy to clean internal corners and crevices.

Refrigerators

Refrigerators must be able to maintain temperatures between 38° & 40°F, 3° & 5°C. Door seals must be tight and effective. For easy cleaning, door gaskets can be removable or fixed in place. If a refrigeration unit does not maintain consistent temperature, the unit should be repaired or replaced as soon as possible.

Dishwashers

Dishwashers are a more effective way of cleaning tableware and utensils than washing by hand because they use hotter water temperatures and distribute cleaning and sanitizing agents more evenly in the right strengths. Purchase a dishwashing machine designed to handle the needs of your food service facility. Don’t underestimate the capacity you will need. It is less expensive to purchase a large capacity machine prior to installation than to increase capacity at a later time.

Always install dishwashers per manufacturer’s instructions. Be sure to have the system plumbed and maintained by a professional. Dishwashers should be easily reachable and be located away from food preparation areas to keep clean items away from contaminated surfaces. Before using the dishwashing machine, check that the machine is working properly, is clean, and has proper detergent levels. Use only potable water, and change the wash water after each peak period.

Each dishwashing machine has its own operating instructions, which must be followed carefully. The manufacturer’s operating instructions should be posted in an easy to see location on or near the dishwashing machine. These instructions should specify the proper cycle temperatures, speeds, running times and proper amount of detergent. Dishwashers should also have an easy to read thermometer, showing temperature increments of 2°F or less. Monitor water temperature with a machine or waterline-mounted thermometer. It should be accurate within +2°F.

A minimum of 180°F/82°C is needed for the final sanitizing rinse water in high temperature machines. To get water to this temperature, an outside storage type heater and booster will be needed. Be sure to locate this source as close as possible to the dishwasher to avoid temperature drops in the line as the water moves to the machine. If the booster or storage heater cannot be located close to the dishwasher, a recirculating loop with a pump must be installed to maintain a consistent 180°F/ 82°C temperature at the machine.

Other Equipment

Stationary, closed-system equipment, such as drink dispensers or soft-serve ice cream machines, should be placed in locations and mounted to surfaces that allow them to be cleaned and sanitized in place.

Storage of Tableware and Utensils

Your facility should have separate areas for washing and storing tableware, utensils, small equipment, silverware, and linens. Shelves and drawers should be cleaned and sanitized regularly. Store tableware and utensils at least six (6) inches off the floor. Do not store utensils, food equipment, or single-service plates and utensils in restrooms or other places where contamination could occur. Clean and sanitize all trays and carts used to carry dishes.

Glasses should be stored upside down on non-absorbent, easy-to-clean surfaces at least 6 inches/15 cm off the floor. Do not store glassware or dishes on towels or materials that remain wet, as this is an environment that can encourage bacterial growth. Pots and pans need to be stored upside down or in another way that protects them from contamination. Store flatware and utensils with handles up.

Lesson 11 – Facilities and Equipment

A food service facility should be designed to promote a good work flow that is easy to clean and promotes food safety. Whether or not the owner of your operation was involved with the original design of the facility, the owner is responsible to see that it is well maintained. All food service facilities should meet all building codes and comply with all state and local health department codes and regulations. This includes any remodeling or expanding that is done in the facility. As a manager, you have the responsibility for tasks that are associated with the operating of the facility and keeping it well-maintained.

Facility Surfaces

All food and non-food surfaces should be smooth, non-porous, and easy to clean. Floors should be smooth and slip resistant with non-absorbent material. Acceptable hard surface floor materials include sealed concrete, terrazzo, non- slip tiles, and durable grades of linoleum. Carpet is not allowed in food preparation areas or where equipment and utensils are washed. They should be sealed with coving in corners which makes for easier cleaning. Drains in floors can make scrubbing floors easier and helps when there are spills or overflows. Floors must be maintained with missing or broken tiles and tears need to be repaired quickly so pathogens are not able to get into cracks. Walls & ceilings should be made of an easy to clean material and covered with materials that can withstand repeated washing. Light colors help reflect light making it easier to see, which helps with

cleaning and food preparation. Walls and ceilings should be maintained to keep insects and rodents out and prevent pathogens from getting into holes and cracks.

Lighting

Good lighting is important in a foodservice operation because a clean, well-lit facility promotes food safety. Good lighting makes it easier to read labels, reducing the chance of error. It also allows workers to inspect the condition of food during storage, preparation, and prior to serving. Light bulbs in food storage, preparation, or display areas should be shielded, coated, and shatter resistant to protect food from physical contamination. Shields should be around and extend beyond the face of the bulb, leaving only the face of the bulb exposed. Maintain lighting and promptly replace bulbs that burn out. Replace bulbs with bulbs of equal strength.

Ventilation

Ventilation helps to improve the air inside a foodservice facility by venting heat, steam, condensation, vapors, bad odors, smoke, and fumes to the outside. It should be designed so that grease and condensation from hoods, fans, and ductwork do not drip onto food or equipment. Hood filters or grease extractors should be tight fitting yet easy to remove. Hoods should be well maintained and cleaned as often as needed for safety. Grease build-up in ventilation hoods can be a source of fire. Professional companies can be hired to clean hoods and duct work.

Water

The safe management of a foodservice operation depends on clean, safe water which is referred to as potable water. Potable water is required in areas where water is used for food preparation and cooking, ice making, dishwashing, and handwashing. Any water added to food, and any water that touches food or touches surfaces that touch food must be potable water. Potable water must come from a source that is approved by state or local health departments. Always use licensed plumbers for repairs of installations to ensure professional, accurate work that maintains safety of the water system. water is permitted only for air conditioning, fire protection, and outdoor irrigation. Hard water contains high levels of minerals.

Hard water requires special attention because it can leave deposits on equipment and, in general, make cleaning more difficult. Special care must be taken to ensure rinsing, washing, and sanitizing procedures are thorough and sufficient to wash away the additional minerals.

Operations should be shut down if there is an emergency, such as a major plumbing failure, loss of electrical power, interruption of a facility’s water supply, or if a natural disaster cuts off or endangers the water supply or electrical power. The loss of potable water is considered an “imminent health hazard.” If the safety of food, the cleanliness of

utensils and equipment, or the personal hygiene of employees can no longer be assured, all food service must be halted. Contact your local health department immediately for advice if there is an on-going problem with water or electrical service in your facility.

In some jurisdictions, an operation may be allowed to work around short term water interruptions if potable water can be attained from another source. Potable water not provided by pipe from a community water supply should be transported in an approved bulk water transport system and delivered in a closed water receptacle. If you choose to use bottled or packaged water, purchase water only from approved vendors. Bottled and packaged water should be used directly from the original container. Water that comes from a private source, such as a well, may be subject to annual inspections and testing.

Sewage

Sewage is defined by the FDA Food Code as any liquid waste. All sewage should be disposed of through drains or in a utility sink away from food preparation and public areas. It should flow into a public sewer system or other disposal system installed and operated in accordance with state and local regulations. Except in special situations, permitted by local authorities, sewage must be carried away by water through sewage drains. Waste water should be discharged into a drain. Waste water should not be discharged into a parking lot, alley, sidewalk, or street. Improper discharges enter the storm drain system, and contaminate lakes, streams, or coastal ocean waters.

If a sewage backup occurs in a food preparation area, it is an “imminent health hazard” and the operation must be closed. The backup must be reported to the regulatory authority. Once the problem is fixed, clean the area thoroughly.

Grease traps or garbage grinders should be designed and located so they are easy to clean. Grease traps should never be allowed to fill to the top. They should be checked and cleaned on a regular basis.

Cross-Connections and Back Siphonage

Cross-connection to drains, sewers, or waste water can result in serious problems for food safety. A cross-connection is a physical link between potable water and non-potable water sources. Cross-connections must be avoided because they can result in an unwanted reverse flow of non-potable water into the potable water system, referred to as

is a type of backflow that occurs when pressure in the potable water supply drops below the pressure of the non-potable or waste water supply in a pipe, drain or hose connecting these sources. It can occur from improper hose connections. This might include a hose nozzle that is placed into a drain or other source of waste water, or when the water faucet is set below the rim of the sink. A sudden drop in pressure will cause the water to be sucked back in to the potable water system.

The best way to prevent back siphonage is to use an which is an open vertical space between the supply of potable water and any possible source of contamination. An air gap of at least twice the diameter of the water supply inlet must be provided between the inlet and the flood level rim of fixtures, equipment and sinks.

Air gaps must be used on all food preparation and food handling equipment, including ice machines. Equipment that drains or discharges directly into a floor sink without an adequate air gap must have a installed to protect the potable water supply. A backflow prevention device installed on a water system must meet the American Society of Sanitary Engineers (ASSE) standard. These devices must be tested annually by a plumber to do back siphonage testing.

A hose should not be attached to a faucet unless there is a device attached to break the vacuum that can form. Threaded faucets and connections between two piping systems must have a vacuum breaker or other approved backflow prevention device. Without a vacuum breaker, contaminated water could enter the hose and flow into the potable water supply when water pressure drops.

Garbage

All garbage should be bagged before being placed into containers or dumpsters. Bags should be of sufficient strength and durability to hold up even when wet. Garbage containers should be sturdy, easy-to-clean, insect and rodent proof, and should not leak liquids. They should have tight fitting lids, doors, and covers. Recyclables should be stored in a clean, pest proof containers as far from the facility as possible. Place containers, dumpsters, and compacter systems for outside use on hard, non-absorbent surfaces that are free of standing water. Clean containers used inside your facility frequently but make sure not to do it near food, prep, or storage areas.

Lesson 12– Cleaning and Sanitizing

Cleaning is the removal of food particles, dirt, and stains that can be seen on the surface using hot water and detergent, followed by rinsing with clean water. However, cleaning alone is not enough to keep your operation safe because bacteria are still present. Sanitizing is the process of reducing the number of pathogens by using very hot water or a chemical solution. All surfaces in your operation must be cleaned and rinsed. This includes floors, locker rooms, and common areas. Any surface that is used for food must be cleaned, rinsed, sanitized, and allowed to air dry. This includes tableware, utensils, food preparation surfaces, trays, carts, drawers, shelves, and equipment that comes in contact with food.

Cleaning and sanitizing is not just an end-of-day task. Food surfaces should be cleaned and sanitized:

After each use

When soiled

When changing from raw to ready-to-eat foods

After any interruption

After four hours if a piece of equipment is in constant use

There are four types of cleaning products used for loosening and removing surface dirt – detergents, acid cleaners or delimers, abrasive cleaners, and solvents or degreasers. Detergents make the process of cleaning easier and faster. Alkaline-based detergents contain agents called surfactants that aid cleaning by penetrating soil and lifting it. This loosens grease, oil, and mineral deposits as well as protein-based food particles that have been baked onto a food contact surface. Once these particles and stains are loosened, they need to be brushed away by hand or machine. When using detergents, make sure all detergent solution is rinsed from the surface. If rinsed properly, detergents do not leave a soapy residue.

Acid cleaners, also referred to as delimers, are used on heavier dirt and stains that detergents do not remove. They are effective for removing mineral deposits and can also remove tarnish on brass and copper and clean rust stains. However, product surfaces may be damaged by even low concentrations of acid cleaners. Gloves may be needed when using an acid cleaner as it can cause a chemical burn to the skin. Read instructions carefully and use the cleaner only for appropriate jobs and surfaces.

Abrasives are used to remove difficult dirt and stains as they contain extra scrubbing power by using finely ground minerals like silica. The minerals scour the surface to remove baked on food particles and deeply lodged stains. As with acid cleaners, they can damage a surface. The silica can cause scratches, which can then become a home for bacteria. Be sure to rinse surfaces well to rinse away all abrasives.

Solvents are alkaline detergents that contain a grease-dissolving agent. Because they are used at full strength, solvents can be expensive to use on large areas. However, they are very effective for smaller areas like oven doors, range hoods, and grill backsplashes.

Sanitizing

There are two methods of sanitizing: heat sanitizing and chemical sanitizing. The key to heat sanitizing is using very hot water. Water must stay at a temperature of at least 171°F/77°C for a minimum of 30 seconds while the item is being

rinsed. The time may vary by state and local code. Achieving temperatures needed for heat sanitization may require a heat booster as standard water heaters cannot get water or keep water in quantity at this temperature. Heat sanitization is best suited for sanitizing tableware and utensils since objects need to be completely held under water for at least 30 seconds. To prevent harming the skin, a dish basket can be used to dip items into the scalding water. High temperature dishwashers are a good alternative to filling a sink with hot water.

Chemical sanitizing solutions are impacted by water temperature, water hardness, and pH level. It is essential to follow the manufacturer’s instructions for use. Some chemical sanitizers are more effective at low temperatures while other will evaporate or corrode metals at higher temperatures. Sanitizers must be mixed with the correct amount of water to be effective. Use a test kit provided by the manufacturer or supplier to ensure the mixed solution matches the proper color designated by the manufacturer. Change the solution when it is dirty or the mix of chemicals and water is no longer at the proper strength.

Chemical sanitizers are regulated by state and federal environmental protection agencies (EPAs). The three types of approved chemical sanitizers are:

Chlorine compounds

Iodine compounds

Quaternary Ammonium (Quats)

Chlorine compounds are the most commonly used chemical sanitizers and are effective on a wide variety of bacteria. They are also less expensive than other alternatives. Chlorine sanitizers do not leave a film or residue, however, they can damage metals, so be selective on which materials they are used on. Generally, they will not harm the skin except if improperly mixed. When the pH of the solution rises, effectiveness can decrease. Chlorine compounds can deteriorate over time and should not be exposed to sunlight. They are best when used in small batches as the strength of the solution dissipates rapidly and can be inactivated by organic materials.

Iodine compounds are effective at low concentrations with color indicating their strength in the solution. They are not affected by hard water and are not inactivated as quickly when water becomes soiled. Less irritating to skin than chlorine, they are also less corrosive and therefore can be used on metal and rubber. Higher cost and staining of some surfaces are disadvantages of using iodine compounds. Additionally, the effectiveness of the solution decreases with an increase in pH.

are a popular general purpose sanitizer because they are effective at a range of temperatures and pH levels. However, Quats are not effective for all types of microorganisms. They are non- toxic, odorless, and colorless, and the active ingredients remain active for a short time after they have dried. They are not inactivated as quickly when organic matter is present. Quats are non-corrosive to metal and non-irritating to skin. They do not work as well in hard water, are not compatible with some detergents, and they can leave a residue on surfaces.

Cleaning supplies should be rinsed after each use. Keep items used for cleaning food surfaces separate from items used to clean non-food surfaces. Store cleaning supplies away from food and food preparation areas. Keep all cleaning materials in good repair and get rid of worn-out items that do not clean as effectively. Never clean tools, mops, and brushes in sinks used for food prep, dishwashing, or handwashing. Throw solutions down a drain or utility sink. Do not dispose of solutions in street or alley, storm drain, toilet, or urinal.

Dishwashers

Dishwashing machines are preferable over hand washing because they can handle larger amounts of items in shorter time, they use very hot water temperatures, and they distribute cleaning and sanitizing agents evenly in the right strengths. Each machine works differently, so it is important to read the manufacturer’s instructions. Some basic guidelines apply to use of any dishwashing machine:

Before using a machine, check to be sure that it is clean and in proper working order

Check tanks that contain clean water

Check that spray arms are clear

Verify detergent levels are correct

Check thermometers are in good working order and that water is getting to proper levels during cycles

Always scrape tableware and utensils by hand and pre-rinse before loading the machine

Prepare dirty dishes for the machine in an area where they will not come in contact with and contaminate food or equipment that has already been cleaned

Place dishes and utensils in racks, trays, and baskets so the spray will reach all surfaces

Never overload a dishwasher

Allow items to air dry after the cycle. Never use a towel to dry items

Manual Washing

Items that cannot be cleaned in a dishwashing machine may be cleaned and sanitized by hand. Large sinks with at least three compartments are needed, with adequate-sized attached drain boards. Before manually washing items, clean and sanitize the sinks and drain boards. They should be cleaned using a non-abrasive detergent and a chemical sanitizer. Fill the first sink with detergent and water not less than 110°F/43°C. The second sink should contain clean warm water. The third

sink should contain water and a chemical sanitizer. Temperature in the third sink will vary based on the type of sanitizer used. Scrape and pre-rinse items before washing them.

Wash items in the first sink. Change water and detergent when suds are gone or water is dirty. A brush, cloth towel, or nylon scrub pad can be used to loosen dirt. Nylon scrub pads are preferred over steel wool which can break apart and contaminate food. Dispose of brushes, towels and scrub pads that are dirty, broken or torn.

Rinse items in the second sink. You can spray items or dip them into standing water. Check that all food and detergent has been rinsed away. Change water when it becomes dirty or is full of suds. Sanitize items in the third sink. Dishes should be soaked in the sanitizing solution for the amount of time required based on the type of chemical sanitizer being used. Do not rinse items after sanitizing them, as this can contaminate surfaces. Air dry items on a clean and sanitized surface that is protected from spills and other contaminants. Place items so water drains from surfaces. Never use a towel to dry items as it can contaminate surfaces.

Cleaning Schedule

Develop a cleaning schedule to ensure that all areas of the facility are clean and sanitized at all times. The most effective cleaning schedule specifies areas, items to be cleaned, tasks, and the frequency with which these tasks need to be performed. Assign cleaning tasks to a job title rather than a specific person, so that when there is turnover, the task is reassigned to the new person in that job title. You may need to assign more than one person to clean in a specific area, or you may need to hire a professional cleaning company.

Provide specific instructions for performing the task, including materials, chemicals, and protective clothing to use. Be sure employees are properly trained on how to perform the tasks. Continually oversee and review the schedule and supervise the completion of daily cleaning tasks. Anytime there is a change in a procedure, the schedule should be updated. Ask staff to provide feedback on the schedule.

Tableware, utensils, and food preparation surfaces need to be cleaned and sanitized after each use

Trays, carts, drawers, and shelves should also be cleaned and sanitized before storing items that are clean

Equipment that comes into contact with food must also be cleaned after each use

Most cooking equipment, such as burners on stoves, need to be cleaned several times a day to remove grease and food particles. Remove food matter and grease from grills

Clean areas around hot ovens and hot oil cookers, since there are likely to be spills

Clean knobs and handles on equipment, like oven doors and stoves, at least once a day

Microwave ovens should be cleaned at least once a day

All manufacturers recommend a complete daily cleaning of the dishwasher daily. Instructions for this procedure are included in the machine manual

Be sure floor mats are non-absorbent and easy to clean. Floors and mats should be cleaned once a day. Clean them when the least amount of food is out in the open, for example, after closing or between meal times, to avoid contamination

Use dust-free cleaning methods for floors

Walls, ceilings, attached equipment, such as can openers, and decorative materials, such as pictures on the wall, all need regular cleaning

Clean stationary, “closed system” equipment, such as drink dispensers or soft-serve ice cream machines, in place. Circulate cleaning and sanitizing solutions throughout, so that they will come in contact with all interior surfaces

For cleaning and sanitizing stationary equipment, unplug the equipment. Remove the removable parts and wash, rinse and sanitize them. Scrape and remove food from surfaces. Wash the equipment with an approved cleaner and tool. Rinse and sanitize, then allow to air dry before putting the equipment back together.

Sick Customer or Employee

If a customer or staff person vomits or discharges diarrhea anywhere in the facility, the waste must be correctly and safely cleaned up. Vomiting or diarrhea can indicate there is a dangerous pathogen involved, such as Norovirus, which can contaminate food or food surfaces and lead to a foodborne illness outbreak. You must have a plan in place for how to clean these types of spills. The plan needs to include:

How the waste will be picked up

In what kind of containers the waste will be placed

What protective equipment and clothing is to be used

How the area will be cleaned, sanitized and disinfected after the waste is removed

How the equipment and clothing will be handled, cleaned, sanitized and disinfected

How to isolate the contaminated area and keep staff from the isolated area

What to do with food that might have come in contact with the waste or sick person

How to remove the sick person from the facility as quickly are possible

Lesson 13 – Pest Control

Pests can contaminate food and are carriers of disease. Common pests associated with foodservice operations include rats and mice, insects such as cockroaches, ants, and flies, and pantry pests such as bran beetles, weevils, and cereal mites. A pest infestation can be a sign of a larger problem that can lead to foodborne illnesses. Combating infestations is

a crucial element of keeping food safe for customers and employees. As a manager, you need to be on the lookout for signs of infestations so you can shut them down quickly before they cause widespread issues.

Rats and Mice

Other than seeing rats or mice themselves, seeing rodent droppings is a significant sign of a problem. Rodent droppings are about 1½ inches long and are spindle-shaped. Also look for urine stains and rodent tracks on the floor. Additionally, look for boxes, especially of dry goods, that have been gnawed. Look for burrows outside your facility next to the foundation.

rodents are rodents found living in close association with humans and are often dependent on the human habitat for the essential elements of food, water, shelter, and space. Commensal rodents can squeeze through tiny openings, sometimes as small as half an inch in diameter. Rodents can gnaw through wood to make their own openings. To keep these rodents out, you must close up all holes and anticipate any potential openings.

House Flies

Flies land on food and contaminate it by vomiting on the food, then sucking up the liquid. Through this process, house flies pass on microbes contaminating food and leading to illnesses such as Streptococcus aureus and Shigella spp.

Birds

Birds can be hazardous in outdoor dining areas in a couple of ways. Bird droppings can carry bacteria and fungi. Birds that are fed or eat leftovers from tables are likely to hang around and can become so bold as to land on tables while customers are sitting there. Birds can also enter buildings when people enter through automatic opening doors.

Cockroaches

Cockroaches can carry pathogens such as viruses, Non-Typhoidal Salmonella, parasite eggs, and fungi. They typically breed in hard-to-clean areas that are dark, warm, and moist. Only the weakest cockroaches come out during the day, so if you see a cockroach during the day, this is a sure sign that you have a major infestation.

Other signs include fecal droppings, which can be as small as a grain of pepper or as large as the fecal matter of a mouse. They also cast skins which the young shed as they grow.

Pantry Pests

Pantry or stored food pests include bran beetles, weevils, and cereal mites. These pests are often found when they leave the infested food and crawl or fly about. They are found in pots, pans, or dishes and on window sills. They are more likely to contaminate food versus eating it. The most susceptible food includes any dried food products including flour, seeds, beans, nuts, spices, powdered milk, tea, and cured meats. These pests are more likely to be found in opened products but they can penetrate unopened paper, thin cardboard, and plastic, foil, or cellophane-wrapped packages. They also may be found in rodent baits.

Integrated Pest Management Program

The best defense against pests is to implement an integrated pest management program that specifies preventative measures for keeping pests out and develops a plans for eliminating pest that enter the operation. In defending against pests, it is important to understand why pests enter the operation, their habits, and then create methods to combat the pests by eliminating the things they need. The three steps of a good integrated pest management program are exclusion, elimination of food and water, and denial of shelter.

First, you want to deny the pest’s ability to enter your operation. All openings should be fully screened to keep out insects and other pests. This includes windows, intake vents, exhaust vents, doors that remain open, and skylights that open. Screening material should be at least 16 mesh per square inch or tighter and have no holes or tears. Drive through windows should be closed when not in use, or use an air curtain, which is a steady stream of air blown across an opening that creates a barrier to insects. Doors to the outside should close automatically and have a tight fit with weather

stripping at the bottom of doors without thresholds. Repair gaps and cracks in door frames, foundations, and walls. Seal up spaces around equipment, pipes, drains, and openings around doors.

Pests can also gain entry to your operation via delivered food. Inspect incoming shipments thoroughly. Look for webbing, damaged packaging or ingredients, and live or dead pests or larvae. Check packaging dates to ensure freshness. Ask suppliers about their pest control protocols.

One of the things pests are looking for in your facility is food and water which they need to live and breed. By denying them the ability to gain access to food and water, you can cut down on pests seeking to get into your facility. Check for leaky faucets and pipes, standing waters, or garbage outside of trash bins. Additionally, pests are looking for places to hide and breed. Keeping your facility well maintained by sealing cracks and crevices to eliminate hiding places will discourage pests. Clean dead spaces under food storage racks and move and clean around stacked items periodically.

Pantry pests can indicate that food has been stored for too long. Use the FIFO inventory system to keep inventory rotating through your operation. Keep storage areas clean and be sure stored foods are wrapped and covered.

Contaminated foods must be discarded. Check other foods in proximity to the contaminated food for potential contamination. Clean and sanitize the area after discarding of the food. Trace back the path of the pests to their entry point and take steps to block it for the future. Inspect tableware, equipment, and utensil storage for evidence of pests.

Monitoring for Pests

You must take into consideration food and food prep areas when deciding how to monitor for pests. Traps and glue boards are good methods as they do not put food at undue risk. However, if these methods are not successful, more aggressive measures may be required. Poisons and pesticides should be used only as a last report because they can put food at risk. If an infestation requires poisons or pesticides, it may be best to bring in a licensed A licensed PCO is trained to determine the best pesticides for each type of pest as well as how and where to apply it.

If kept onsite, pesticides should be kept in a locked cabinet away from food storage and prep areas. Keep all products in their original containers and have a SDS on file for each product. Store aerosol and pressurized spray cans in cool places as heat can cause them to explode. Follow manufacturer’s instructions carefully when using and disposing as they are often considered hazardous waste.

Lesson 14 – Active Management & HACCP Systems

You have learned all of the things that as a manger you will need to aware of and take responsibility for carrying out. To keep all of these rules, guidelines, and regulations in order, you will want to develop a system of that spell out the active practices that will ensure safety for your operation and provide you a guideline to follow when unexpected events do occur.

An Active Management Control system is one type of system that can help you control the five most common risk factors responsible for foodborne illness. Know how these risk factors apply to your operation and develop SOPs to address problem areas with a focus on being preventative instead of reactive. Monitor SOPs to ensure employees are following them.

FDA Public Health Interventions

The FDA Food Code establishes five key public health interventions to protect consumer health. These interventions are:

Demonstration of knowledge – both managers and staff are able to actively demonstrate safe food handling practices

Employee Health Controls – staff practicing proper personal hygiene guidelines

Controlling hands as a vehicle of contamination – minimization of bare hand contact with food

Time and temperature parameters for controlling pathogens – address time and temperature abuse of food that can lead to pathogen growth

Consumer advisories – communicate risks of eating raw or undercooked TCS foods

These public health interventions set the basis for information that should be a in an Active Management Control system. A successful system should include training for employees, guidelines for management supervision, and standard operating procedures for how each task should be done. The complexity of your system will depend on the complexity of your operation and the risks involved.

For some foodservice operations, a will be an appropriate solution. A HACCP plan combines the principles of food microbiology, quality control, and risk assessment to obtain a virtually fail safe plan. In some operations with highly susceptible populations, a HACCP plan is required by law.

Some operations will have higher health risks than others based on the nature of the operation. When the type of food being served or the methods for preparing or cooking the food raises the health risks, you may need to get your local regulatory authority involved to ensure you are meeting all requirements. Sometimes a regulatory authority will provide a which allows a requirement to be changed or not apply in a specific process. In these cases, they may require a HACCP plan to control the risks in the situation. Some examples include the smoking and curing of bacon to control pathogens, ROP packaging to control Listeria Monocytogenes and sprouting seeds or beans due to the warm, moist conditions, displaying and storing live shellfish for consumption, and packaging unpasteurized juice for sale to ensure correct labeling.

A HACCP plan is a self-inspection system that helps you and your employees ensure that TCS foods are kept within the proper time and temperature requirements and free of contaminants. includes sample HACCP forms.

Steps in a HACCP Plan

Self-Inspection Plan

As a manager, you should complete regular self-inspections to be ready for health inspections. A self-inspection plan not only improves your chances of meeting health department standards, it increases your ability to provide a safe working environment and high quality foodservice. Keep a current copy of the local health code on hand and review it as needed to ensure compliance. Create a checklist similar to what is used by the health inspector and perform routine self- inspections. Identify possible risks and discuss solutions with employees.

Health Inspections

Typically, a health inspector will arrive unannounced and ask to speak with the manager or person in charge. Employees should know who to direct them to in case of your absence. Ask for proper identification and confirm the purpose of the visit. Do not refuse access to an inspector as it could lead to having your permit revoked. Resisting the inspection or challenging the results will not help to meet your goals to have a good quality foodservice operation. Allow the inspector to freely conduct the inspection and accompany the inspector as he or she moves through the facility. Be cooperative and professional, providing records as requests. Discuss any violations found so you clearly understand what actions are needed to make corrections. Take notes as needed for future reference.

The inspector will check food supplies, storage and prep areas, equipment, utensils, the personal health and hygiene of food workers, cleaning and sanitizing practices, and the construction standards and general condition of the facility including the hot water supply, hot water temperature, and waste disposal. At the end of the inspection, you or your designee will need to sign to acknowledge receipt of the report. Keep a copy on file for future reference. Foodservice operations must provide public notice that the most recent inspection record is available for viewing.

Crisis Management Plans

A crisis can occur at any time no matter how prepared you are. It may take the form of a man-made emergency, natural disaster, or customer illness. It is important to have a written crisis management plan in place prior to a situation happening to minimize disruptions to your customers and your operation. The plans should include the procedures for preparation, response, and recovery, as well as who to contact and what to report and document. Multiple plans may be needed related to differing types of crisis situations. For example, the steps taken in case of a natural disaster will be different than those for a customer getting sick.

Confirm that your plan will control the risk factors and ensure all employees are knowledgeable on the plan. If your management or other staff is not on site, it should include how and when to communicate with these individuals. Also include how to contact the fire department, corporate offices, health department, emergency room, and public relations as applicable. Make sure employees know who should be talking to officials and that they should not be offering information unless specifically asked to do so. Public relations can be important if media becomes involved as misinformation can be as harmful as the initial situation if it causes panic or undue concern.

A good crisis management plan will include recovery strategies. This might include disposing of tainted food after a foodborne illness event, cleaning and sanitizing all areas of the operation, re-training staff as needed to avoid similar situations, and revising existing SOPs or creating new ones. After each event, evaluate your crisis and recovery plan to determine the effectiveness and make any changes needed.

Foodborne Illness Incident Report

You may want to develop a foodborne illness incident report to be used to gather information about any reported foodborne illness event. Engage legal assistance to ensure the form has all the needed information. It should contain the following critical information:

The customer name and contact information

Details of the customer’s visit in their words

What the customer ate

The customer’s symptoms

When they became ill

When the customer first reported the illness

Medical attention sought

Any steps your operation has taken for this customer

If a customer calls claiming they got sick after eating at your restaurant, complete the form. Do not volunteer information about what might have happened or if other complaints have been made. Never admit any wrongdoing to a customer or their lawyer. Once the threshold number of complaints has been received, notify local health authorities. Cooperate with any investigation.

Training Employees

Owners and managers are responsible for the performance of employees on the job. Whether it is the employee’s first day or their tenth anniversary, food workers need to always be aware of the need for food safety. Continuous and consistent training is required to ensure all employees know what they are supposed to do in any situation and how to carry out their assigned tasks. Adequate training is an important part of a successful Active Management Control plan. In some jurisdictions, mandatory training, such as for food handler cards, may be required.

If you will perform the training, identify topics that need to be covered and determine the best setting for the training. Individual training can be tailored to the employee’s knowledge level and provide immediate feedback. Group training is more uniform and cost effective. This may be appropriate when there is a change to an on-going process due to non- performance issues or a change in regulatory policy. Role playing, where the employees acts out a situation, is a good method for practicing how to reply to customer questions and how to react in emergency situations. You can use this in a group setting allowing other workers to critique the role playing. You can also throw in twists after the first go-around which allow for different responses and actions to be demonstrated. Other training methods are job-aids, including flow charts, worksheets, procedures or diagrams posted in the establishment for visual reference, and technology based training which is self-paced and interactive. Training results need to be kept on file for future reference. After training, watch employees to ensure they are applying the knowledge and re-train as needed until they are following SOPs accurately.

Appendix A: Regulatory Agencies

U.S. Department of Agriculture (USDA)

Through its inspection and grading services, the USDA works to provide safeguards that ensure standards of quality in our daily food supply, and it also protects the soil, water, forests, and other natural resources. The agency works to improve food production and eliminate malnutrition.

Inspection of food processing plants and supervision of labeling practices is shared by the USDA and the FDA. The USDA inspects meat, meat products, poultry, poultry products, eggs, egg products, dairy products, fruits, and vegetables.

Food Safety and Inspection Service Information Office

South Agriculture Building Independence Avenue S.W. Washington, DC 20250 (202) 720-8732

USDA Food Safety and Inspection Service USDA Meat and Poultry Hotline

Monday – Friday, 10:00am to 4:00pm ET 1-888-674-6854

Or send email to:

Food and Drug Administration (FDA)

The activities of the FDA are directed at protecting consumers against impure and unsafe foods, drugs, cosmetics, and other potential hazards. The FDA develops and enforces regulations for the safety, composition, quality, nutritional content, and labeling of foods, food additives, colors, cosmetics, drugs, and medical devices. It also enforces mandatory provisions and regulations concerning food service operations by interstate carriers.

The FDA is a resource for state and local agencies that require assistance in formulating local codes and regulations. This agency publishes documents on food service sanitation, lists of food additives and the amounts allowed in food products. It also publishes the Food Code, in cooperation with the Department of Health and Human Services, which provides guidance for the food service industry.

10903 New Hampshire Avenue Silver Springs, MD 20993

1-888-463-6332

The Milk Safety Branch, HFF-346, provides the IMS List Sanitation Compliance and Enforcement Ratings of Interstate Milk Shippers.

The Shellfish Sanitation Branch, HFF0513, provides the Interstate Certified Shellfish Shippers List.

Center for Disease Control and Prevention (CDC)

The CDC is charged with protecting the public health through the prevention and control of diseases, and responding to public health emergencies. The CDC monitors foodborne illness. This agency is responsible for determining how outbreaks occur, and publishes statistical information about the incidence and severity of illnesses. The CDC also supplies educational materials about sanitation.

1600 Clifton Rd

Atlanta, GA 30333

24 hours, 7 days a week:

800-232-4636

TTY: (888) 232-6348

Occupational Safety and Health Administration (OSHA)

OSHA was established after the Occupational Safety and Health Act of 1970. The agency develops and promotes occupational safety and health standards, develops and issues regulations, conducts investigations and inspections, and issues citations. It also proposes penalties for non-compliance with safety and health standards and regulations.

Employers are required by OSHA to provide employees with safe working conditions. OSHA sets safety standards for a hazard-free working environment, safe equipment, and job procedures.

200 Constitution Avenue, N.W. Washington, DC 20210

800-321-6742

TTY: 877-889-5627

Environmental Protection Agency (EPA)

The mission of this agency is to control and battle pollution related to the air, water, solid waste, pesticides, radiation, and toxic substances. The agency works with state and local governments to wage a coordinated attack on environmental pollution. It conducts research and monitoring activities, sets standards, and enforces anti-pollution activities.

401 M Street SW Washington, DC 2046

Put your local health department information here:

Appendix B: Additional Foodborne Illnesses

Foodborne Illnesses Caused by Bacteria

Foodborne Illness Caused by Parasites

Foodborne Illness Caused by Seafood Toxins

Foodborne Illness Caused by Fungi

Appendix C: Sample HACCP Forms

Signature of Observers

New York State Department of Health

Bureau of Community Sanitation and Food Protection

THIS FORM CONSISTS OF TWO PAGES AND BOTH MUST BE COMPLETED

Establishment Name Operator Name

Address

(T)(C)(V) County

Food

I have read the above food preparation procedures and agree to follow and monitor the critical control points and to take appropriate corrective action when needed. If I want to make any changes, I will notify the Health Department prior to such a change.

Signature of person in charge

Signature of inspector

Appendix D: Glossary

Bacteria/Virus Characteristics Food Most at Risk Prevention
Shigella spp. Bacteria found in human feces
Bacteria can remain in feces for weeks after symptoms have ended
Illness occurs when eating or drinking contaminated food or water
Can be transferred by flies
Only small amount is needed for infection Those easily contaminated by hands
Salads with TCS foods
Foods washed in contaminated water Exclude food workers with diarrhea who have been diagnosed with illness caused by Shigella spp.
Use proper handwashing techniques
Control flies
Salmonella Typhi Bacteria found in blood and feces of humans infected with Typhoid Fever
Bacteria can remain in feces for weeks after symptoms have ended
Only a small amount is needed for infection
Severity depends on health of infected individual Ready-to-eat Foods
Beverages Exclude food workers with diarrhea who have been diagnosed with illness caused by Salmonella Typhi
Use proper handwashing techniques
Cook foods to minimum internal temperatures
Non-Typhoidal Salmonella (NTS) ingested tomatoes, peppers, and cantaloupes foods
Exclude food workers vomiting or with diarrhea who have been
diagnosed with illness caused by Non-Typhoidal Salmonella
Shiga toxin- producing Escherichia coli (STEC), (E. coli) Bacteria found in intestines of cattle
Contamination happens during slaughter
Also found in infected humans and contaminated water
Only small amount is needed for infection
Produces toxins in intestines which causes illness Ground beef (raw and undercooked)
Contaminated produce
Unpasteurized fruit juice Cook food, especially ground beef, to minimum internal temperatures
Purchase produce from reputable sources
Prevent cross- contamination
Exclude food workers with diarrhea who has been
diagnosed with disease caused by E. coli
Hepatitis A Virus found in humans
Can contaminate water and food
Transferred by contact with food or equipment
Only small amount can cause illness
Very infectious
May not show up for weeks Ready-to-eat foods
Shellfish Use proper handwashing techniques
Avoid bare hand contact with ready-to-eat foods
Purchase shellfish from reputable suppliers
Exclude food workers diagnosed with Hepatitis A or who have had for seven days or less
Normal cooking temperatures does not
destroy the virus
Norovirus Virus transferred when infected humans touch equipment or ready- to-eat foods with fingers contaminated with feces
Linked to contaminated water
Only small amount can cause illness
Very contagious, can become contagious within a few hours
Virus remains in feces for days after symptoms have ended Ready-to-eat foods
Shellfish Use proper handwashing techniques
Avoid bare hand contact with ready-to-eat foods
Purchase shellfish from reputable suppliers
Exclude food workers vomiting or with diarrhea diagnosed with
Norovirus
Milk
Eggs
Fin Fish
Shellfish Peanuts
Tree nuts
Wheat
Sesame
Sneezing
Coughing
Scratching skin
Spitting Touching a pimple or other infected wound or boil
Touching hair or mouth
Wiping or touching nose Rubbing ear
Not washing hands after using the restroom
Wearing a dirty uniform
Using restroom
Touching body or clothing
Coughing, sneezing, blowing nose, or using tissue
Eating, drinking, smoking, chewing gum, or tobacco
Handling soiled items
Taking out garbage Touching anything that may be contaminated
Handling raw meats, seafood, and poultry
Changing tasks
Leaving or returning to prep area/kitchen
Handling money
Using electronic devices
Handling service animals or aquatic animals
Handling chemicals
Worker Symptoms Actions
Vomiting or Diarrhea Exclude from operation
Cannot return to work until exhibits no symptoms for 24 hours and/or medical doctor releases worker to return
Jaundice Exclude from operation
Report to regulatory agency
Cannot return to work until written medical doctor release and regulatory approval
Sore Throat with Fever Restrict activity
Exclude if working with HSP
Cannot return to work without medical doctor release
CDC’s Big Six Exclude from operation
Report to regulatory agency
Cannot return to work until exhibits no symptoms for 24 hours and/or medical doctor releases worker to return
Persistent Sneeze, Cough, Runny Nose Restrict activity
Infected Wound or Boil Cover wound
If not covered, restrict activity
Types of Thermometers Types of Thermometers
Stemmed Thermometer
Measures temperature through metal probe with sensor at the end
Good for checking temperatures during receiving and for large and thick foods
Easy to read with numbered markings, from 0 to 220 degrees Fahrenheit, -18 to 104 degrees Celsius with an accuracy level guaranteed to within plus or minus 2 degrees Fahrenheit or 1 degree Celsius.
Can be calibrated using calibration nut
Digital Thermometer
Designed to measure surface temperatures
Can be infrared or laser
No risk of cross contamination because not placed in food
Remove all barriers when using, and hold as close to food as possible
and
Uses metal probe or sensing area with results displayed on digital readout
Doesn’t need to be inserted as far, so can be used for thick or thin foods
Surface Probe
Used to measure temperature of flat cooking surfaces
Air Probe
Used to measure inside temperature of ovens and refrigerators
Immersion Probe
Used to measure temperature of liquids
Penetration probe
Used to measure internal temperature of foods
Time and Temperature Indicator (TTI)
Attaches to packaged food
Color changes to indicate time and temperature abuse
Maximum Registering Tape
Used inside shipping containers and delivery trucks
Indicates highest temperature reached using a permanent indicator by mark or color
Can be used when receiving shipments to check food temperatures during transportation
WTC 6 Hours 4 Hours
Temperature held at 41°F(5°C) before removing from temperature control
Discard time on label is six hours from time removed from refrigeration
Discard time on label is four hours from time from refrigeration
Sold, served, or thrown out within six hours
Sold, served, or thrown out within four hours
Temperature does not exceed 70°F (21°C)
165°F (74°C) or higher for < 1 second Whole or ground poultry, stuffed meats, fish and pasta, and foods cooked in a microwave 155°F (68°C) or higher for a minimum of 17 seconds Ground meat, injected meat, ground fish, and eggs that will be hot-held 145°F (63°C) or higher for a minimum of 15 seconds Meat steaks or chops, fish, eggs for immediate service Range of 145°F (63°C) or higher for a minimum of 4 minutes to 130°F (54°C) for 112 minutes Meat roasts 135°F (57°C) or higher (no minimum time) Processed ready-to-eat, plant foods, fruits, grains, and beans Chemical Sanitizer Use Parameters Chemical Sanitizer Use Parameters Chemical Sanitizer Use Parameters Chemical Sanitizer Use Parameters Chemical Sanitizer Use Parameters Concentration Water temperature Contact Time pH Chlorine 50 ppm Between 75° & 100°F, 24° & 38°C >7 seconds Best in 8-10
Iodine 12.5-25 ppm >68°F, >20°C >30 seconds 3.0-5.0
Quats Varies >75°F, >21°C Varies Varies
1 Identify possible hazards and assess risks – Hazards include unacceptable biological, chemical, or physical contamination, as well as unacceptable growth or survival of microorganisms that can lead to foodborne illness or spoilage. Assess risks by identifying TCS foods that are used.
2 Identify Critical Control Points () – These are points in the food handling process where a control and safety procedure can be put in place so that the possible hazard can be prevented, eliminated, or reduced to acceptable levels. A critical point is the last point in a food preparation process where
human control exists.
3 Establish Critical Limits and Procedures for CCPs – For each CCP, establish minimum or maximum limits that must be met to prevent or eliminate the hazard or reduce it to an acceptable level. Regulatory standards or guidelines, such as the FDA Food Code, define these limits.
4 Monitor CCPs – Continuous monitoring at specified intervals involves careful observation and measurement to produce accurate documentation to determine if critical limits are working to keep food safe. Employees should be fully trained on the importance of monitoring and accurate record keeping.
5 Take Corrective Action – Determine if CCPs are being followed correctly, and if so but problems persist, then take corrective action by altering the CCP limits.
6 Verify The HACCP Program Is Working – Review documentation to determine if plan is working to prevent, reduce, or eliminate identified hazards. Discuss with employees to get their feedback.
7 Create Effective Record Keeping Systems – Records should include information about each step in the flow of food and the monitoring of time and temperature. Any unusual occurrences or deviations should be reviewed and corrective actions taken where needed. Documentation should be maintained for at
least six months.
Foodborne Illness and Disease Causing Incubation and Typical Symptoms Source Control Measures
Agent
Bacillus Cereus Gastroenteriti s

Bacillus cereus. Bacillus Cereus Gastroenteriti s

Bacillus cereus. Incubation period: 1 to 12 hours
Symptoms: The bacteria can cause two different toxins, resulting in two different symptoms: One to six hours in cases where vomiting is present and where diarrhea is predominant; six to 12 hours, may also cause nausea. Bacillus cereus is a bacterium that can be found in starchy foods, especially rice and rice dishes allowed to sit for over four hours in the Temperature Danger Zone.
Often found in soil and dust.

Main implicated foods:
Starchy foods such as rice, pasta, and potatoes
Cooked vegetables
Milk products
Meat products Cook and hold foods to required temperatures
Cool properly
Avoid cross- contamination
Botulism
Clostridium botulinum spore forming, bacteria Botulism
Clostridium botulinum spore forming, bacteria Incubation period:12 to 36 hours, with a range of one to 10 days, depending on dose ingested

Symptoms: Nausea, vomiting, fatigue, double vision, difficulty in breathing and swallowing Clostridium botulinum is found in soil and water.

Main implicated foods:
Canned foods (especially those canned in the home)
ROP, MAP and Sous Vide foods
Untreated garlic- and-oil mixtures Properly can foods
Cook foods thoroughly
Refrigerate at proper temperatures
Clostridium Perfringens Gastroenteritis

Clostridium perfringens spore- forming bacteria Clostridium Perfringens Gastroenteritis

Clostridium perfringens spore- forming bacteria Incubation period: Six to 24 hours; typically 10 to 12 hours

Symptoms: Abdominal pain, diarrhea, sometimes nausea and vomiting Clostridium perfringens is a bacterium found in the intestines of an infected person and in animals and soil.

Main implicated foods:
Contamination from improperly cooked meat and poultry products, stews, gravies, and sauces Practice good personal hygiene
Chill foods rapidly
Hold-hot foods at 135oF or above
Hemorrhagic Colitis

Enterohemorrhagi Hemorrhagic Colitis

Enterohemorrhagi Incubation period: Three to eight days, with a median of three to four days EHEC are bacteria that can be found in the intestinal tract of cattle. Exclude infected worker from the food establishment
Cook to proper
Foodborne Illnesses Caused by Bacteria Foodborne Illnesses Caused by Bacteria Foodborne Illnesses Caused by Bacteria Foodborne Illnesses Caused by Bacteria Foodborne Illnesses Caused by Bacteria
(EHEC) 0157:H7
026H11
0111:H8 (EHEC) 0157:H7
026H11
0111:H8 cramps, and in extreme cases kidney failure beef
Avoid raw and cooked cross-
contamination
O158:N M Practice good personal hygiene
Foodborne Illness and Disease Causing
Agent Incubation and Typical Symptoms Source Control Measures
Listeriosis
Listeria monocytogenes Incubation period: One day to 3 weeks.

High-risk populations, especially pregnant women, are vulnerable. Pregnant women may miscarriage; newborns may contract pneumonia, meningitis, or sepsis. Listeriosis is a bacterial infection of the intestinal tract. It is caused by Listeria monocytogenes which is commonly found in cool, moist environments in the soil, plants, or water.

Main implicated foods:
Unpasteurized milk, cheeses, and ice cream
It can also be found in vegetables, poultry, meats, seafood, and
ready-to-eat deli meats Cook raw meat and hold as required
Avoid cross- contamination
Use pasteurized dairy products
Throw out expired product
Staphylococcal gastroenteritis

Staphylococcal aureus Incubation period: 30 minutes to eight hours; usually two to four hours

Symptoms: Nausea, vomiting, stomach cramps Staphylococcus aureus is a common bacterium on human skin, and in the nose, throat, hair, and on open cuts.

Humans are the primary source of contamination. It is easily transferred to TCS foods that are handled, such as TCS salads
and deli meats. Cool, reheat, and hot- hold foods properly
Practice good personal hygiene
Avoid direct hand contact with food
Cover open cuts and sores on hands and arms
Vibrio Gastroenteritis

Vibrio parahaemolyticus Incubation period: Usually between 12 and 24 hours, but can range from four to 30 hours

Symptoms: Diarrhea, abdominal cramps, nausea, vomiting, headache, fever, chills Vibrio parahaemolyticus is a common seawater bacterium

Main implicated foods:
Raw shellfish, especially oysters, shrimp and blue crabs, and cross- contamination from
contaminated seawater Purchase seafood from approved vendors
Avoid cross- contamination
Vibrio Vulnificus Primary Septicemia

Vibro vulnificus Incubation period: 12 hours to three days

Symptoms: Diarrhea, vomiting, stomach cramps, nausea, fever, and chills Vibro vulnificus is a bacterium in the same family as cholera. It normally lives in warm seawater.

Main implicated foods:
Oysters
Sea water sediment
Plankton Only purchase shellfish from approved sources
Properly cook all seafood
Avoid cross- contamination
Avoid exposing open wounds to warm
seawater
Foodborne Illness and
Disease Causing Agent Incubation and Typical Symptoms Source Control Measures
Anisakiasis “Sushi Stomach” Anisakis worm Incubation period: Depending on the dosage, onset of symptoms could be from one hour to two weeks

Symptoms: Coughing up worms, severe abdominal pain, vomiting, diarrhea,
nausea, tingling in throat Anisakiasis is a parasitical disease.

Main implicated foods:
Raw and undercooked fish Cook fish thoroughly
For sushi, freeze the fish at
-4°F (-20°C) for 7 days; or at -31°F (-35°C) for 15 hours, or freeze at – 31°F (-35°C) and store
at -4°F (-20°C) for at least 24 hours
Intestinal Cryptosporidiosis

Cryptosporidium parvum parasite Incubation period: Three to nine days

Symptoms: Stomach cramps, nausea, watery diarrhea, weight loss The Cryptosporidium parvum parasite is found in the feces of infected humans.

Main implicated foods:
Salads and raw vegetables
Ready-to-eat foods
Milk
Unpasteurized apple cider Practice good personal hygiene
•Thoroughly wash produce
•Use properly treated water
Giardiasis

Giardia duodenalis (G. lamblia or G. intestinalis) parasite Incubation period: One to three weeks

Symptoms: Initial fever, followed by stomach cramps, nausea, watery diarrhea The Giardia duodenalis parasite can be found in contaminated water and the feces of infected humans.

Main implicated foods:
Unwashed vegetables
Contaminated water and ice Only use a
water supply
•Wash raw vegetables
•Practice good personal hygiene
Foodborne Illness and Disease Causing
Agent Incubation and Typical Symptoms Source Control Measures
Amnesic shellfish poisoning (ASP)
Domoic acid Incubation period: Gastrointestinal symptoms typically appear within 24 hours after ingestion. Neurological symptoms can take up to three days to appear.

Symptoms: Stomach pain, vomiting and diarrhea, with
possible memory loss, seizures, and coma Shellfish become contaminated as they filter toxic algae.
People get sick when they eat contaminated shellfish

Main implicated foods: Scallops, oysters, clams, and mussels Only purchase shellfish from approved vendors
Ciguatera poisoning

Ciguatoxin Incubation period: Four to eight hours

Symptoms: Nausea, vomiting, joint and muscle pain, nervous system disorders, hot and cold spells Ciguatoxin is produced by an algae common to certain tropical reefs in the Pacific Ocean and the Caribbean

Main implicated foods:
Several species of larger reef fish (barracuda, snapper, amberjack, grouper) that eat smaller fish that feed on these
toxic algae Only purchase fish from approved vendors
Neurotoxic shellfish poisoning (NSP)

Brevetoxin Incubation period: Symptoms can begin within minutes all the way up to 18 hours after consumption. Typical incubation period is three to four days.

Symptoms: Vomiting and diarrhea, dizziness, hot and cold spells, tingling and numbness of
the lips, tongue, and throat. Shellfish become contaminated as they filter toxic algae.
People get sick when they eat contaminated shellfish.

Main implicated foods:
Oysters,
Clams
Mussels Only purchase shellfish from approved vendors
Paralytic shellfish poisoning (PSP)

Saxitoxin Incubation period: Within 15 minutes to ten hours after consumption, Symptoms typically appear within two hours
Symptoms: Vomiting and diarrhea, dizziness, hot and cold spells, tingling and numbness of the lips, tongue, and throat Shellfish become contaminated as they filter toxic algae.
People get sick when they eat contaminated shellfish.

Main implicated foods:
Oysters
Clams
Mussels Only purchase shellfish from approved vendors
Scombroi d (Histamin e) poisoning

Scombroid toxin Incubation period: A few minutes to two hours

Symptoms: Reddening of the face and neck, burning and tingling in the mouth and throat, sweating, headache, followed by possible vomiting and diarrhea The Scombroid toxin occurs in partially spoiled fish that have high amounts of histamine in their tissues

Main implicated foods:
Scombroid (mackerel)
Tuna
Mahi mahi
Bonito Avoid time and temperature abuse during preparation and storage
Only purchase fish from approved vendors
Foodborne Illness and
Disease Causing Agent Incubation and Typical Symptoms Source Control Measures
Aflatoxin Incubation period: Aflatoxin is a toxin created by the Aspergillus mold.

Main implicated foods:
Peanuts
Corn
Milk
Cottonseed
Tree nuts Aflatoxin is rare in developed countries. In the U.S., peanuts are screened for Aspergillus
Heat food to 135°F (57°C) for 10 minutes
Undetermined— depending on Aflatoxin is a toxin created by the Aspergillus mold.

Main implicated foods:
Peanuts
Corn
Milk
Cottonseed
Tree nuts Aflatoxin is rare in developed countries. In the U.S., peanuts are screened for Aspergillus
Heat food to 135°F (57°C) for 10 minutes
Aspergillus the dose, it can be from a few Aflatoxin is a toxin created by the Aspergillus mold.

Main implicated foods:
Peanuts
Corn
Milk
Cottonseed
Tree nuts Aflatoxin is rare in developed countries. In the U.S., peanuts are screened for Aspergillus
Heat food to 135°F (57°C) for 10 minutes
flavus and days to a few weeks Aflatoxin is a toxin created by the Aspergillus mold.

Main implicated foods:
Peanuts
Corn
Milk
Cottonseed
Tree nuts Aflatoxin is rare in developed countries. In the U.S., peanuts are screened for Aspergillus
Heat food to 135°F (57°C) for 10 minutes
Aspergillus Aflatoxin is a toxin created by the Aspergillus mold.

Main implicated foods:
Peanuts
Corn
Milk
Cottonseed
Tree nuts Aflatoxin is rare in developed countries. In the U.S., peanuts are screened for Aspergillus
Heat food to 135°F (57°C) for 10 minutes
parasiticus Symptoms: Can cause liver damage Aflatoxin is a toxin created by the Aspergillus mold.

Main implicated foods:
Peanuts
Corn
Milk
Cottonseed
Tree nuts Aflatoxin is rare in developed countries. In the U.S., peanuts are screened for Aspergillus
Heat food to 135°F (57°C) for 10 minutes
mold Aflatoxin is a toxin created by the Aspergillus mold.

Main implicated foods:
Peanuts
Corn
Milk
Cottonseed
Tree nuts Aflatoxin is rare in developed countries. In the U.S., peanuts are screened for Aspergillus
Heat food to 135°F (57°C) for 10 minutes
Point Flowchart Worksheet Point Flowchart Worksheet Point Flowchart Worksheet Point Flowchart Worksheet Point Flowchart Worksheet
Date: Date: Time Started: Time Started: Time Started:
Product: Product: Time Ended: Time Ended: Time Ended:
Ingredients: Ingredients: Ingredients: Ingredients: Ingredients:
Steps Problem/ Hazard CCP Control/ Solution
Comments Comments Comments Comments Comments
Signature Signature Signature Signature
Point Monitor Worksheet Point Monitor Worksheet Point Monitor Worksheet Point Monitor Worksheet
Product: Product: Product: Product:
Ingredients: Ingredients: Ingredients: Ingredients:
Date: Date: Time Start: Time End:
Time Temperature Action Action
Count
y Count
y Di
st Di
st Di
st Est.
No. Est.
No. Est.
No. Est.
No. Est.
No. Mont
h Mont
h Day Day Year Year
PROCESS (STEP) CIRCLE
CCPs CRITERIA FOR CONTROL MONITORING PROCEDURE OR WHAT TO LOOK FOR ACTIONS TO TAKE WHEN
CRITERIA NOT MET
RECEIVING/ STORING Approved sources (inspected)
Shellfish tag
Raw/Cooked/Separated in storage
Refrigerate at less than or equal to 45°F Shellfish tags available
Shellfish tags complete
Measure food temperature
No raw foods stored above cooked or ready to eat foods Discard food
Return food
Separate raw and cooked food
Discard cooked food contaminated by raw food
Food temperature:
More than 45°F more than 2
hours, discard food
More than 70°F, discard food
THAWING Under refrigeration
Under running water
less than 70°F Microwave
Less than 3 lbs., cooked frozen
More than 3 lbs., do
not cook until thawed Observe method
Measure food temperature Food temperature:
More than or equal to 70°F,
discard More than 45°F for more than two hours, discard
PROCESSING PRIOR TO COOKING Food temperature less than or equal to 45°F Observe quantity of food at room temperature Observe time food held at room temperature Food temperature:
More than 45°F for
more than 2 hours, discard food
More than 70°F discard food
COOKING Temperature to kill pathogens
Food temperature at thickest
part more than or equal to °F Measure food temperature at thickest part Continue cooking until food temperature at thickest part is more than or equal
to °F
HOT HOLDING Food temperature at thickest part more than or equal
to °F Measure food at thickest part during hot holding every
minutes Food temperature:
135°F – 120°F
More than or equal to 2 hours, discard; less than 2 hours, reheat to 165°F and hold at 135°F
120°F – 45°F
More than or equal to 2
hours, discard; less than 2
hours, reheat to 165°F and hold at 135°F
COOLING Food 120°F to 70oF in 2 hours: 70°F to 45°F in 4 additional hours
by the following methods: (check all that apply)
Product depth less than or equal to 4″
Ice water bath and stirring
Solid piece less than or equal to 6 lbs.
Rapid chill refrigeration
No covers until cold Measure temperature during cooling every
minutes
Food depth
Food iced
Food stirred
Food size
Food placed in rapid chill refrigeration unit
Food uncovered Food temperature:
120°F – 70°F
More than 2 hours, discard food 70°F – 45°F More than 4
hours, discard 45°F or less
but cooled too slowly, discard food
PROCESSIN G SLICING DEBONING MIXING DICING ASSEMBLIN G SERVING Prevent contamination by:
Ill workers not working Worker hands not touching ready to eat foods
Worker hands washed

Cold Time and Temperature Control for Safety Foods (TCS) at temperature less than or equal to 45°F Observe:
Worker’s health
Use of gloves, utensils Handwashing technique Wash & sanitize equipment and utensils
Use pre-chilled ingredients for cold foods
Minimize quantity of food at room temperature Measure food temperature If yes to the following, discard: Ill worker is working
Direct hand contact with ready to eat food observed
Cold potentially hazardous food: more than 45°F more
than or equal to 2 hours, discard;
more than 70oF, discard Hot potentially hazardous food: 135°F – 120°F
Hot Time and Temperature Control for Safety Foods (TCS) at temperature more than or equal to 135°F More than or equal to 2 hours, discard; less than 2 hours, reheat to 165°F and hold at 135°F
120°F – 45°F
Equipment and
utensils clean and sanitized More than or equal to 2 hours, discard; less than 2 hours, reheat to 165°F and hold at 135°F
If yes to the following, discard or reheat to 165°F:
Raw food contaminated other foods Equipment/utensils are
contaminated
REHEATING Food temperatures at thickest part more than or
equal Measure food temperature during
reheating Food temperature less than 165oF,
continue reheating
to 165°F
HOLDING FOOD, HOT/COLD

TRANSPORTI NG FOOD Food temperature
More than or equal to 135°F at thickest part
Less than or equal to 45°F at thickest part Measured food temperature during holding every
minutes Hot holding potentially hazardous food:
135°F to 120°F
More than or equal to 2 hours, discard; less than 2 hours, reheat to 165°F, and hold at 135°F
120°F to 45°F
More than or equal to 2 hours, discard; less than 2 hours, reheat to 165°F and hold at 135°F
Cold holding potentially hazardous food:
45°F to 70°F
More than or equal to 2 hours, discard; less than 2 hours, serve or refrigerate
More than or equal to 70°F, discard
A.L.E.R.T. FDA Food Defense System (Assure, Look, Employees, Reports, Threat)
Air Gap An unobstructed, open, vertical space between a supply of potable water and any possible source of contamination. It is a device used as a preventive measure against backflow.
Alkaline A substance that has a pH of more than 7.0.
Animal-Derived Foods Foods derived from animal sources which are served raw or heat-treated include milk and milk products, meat, poultry, fish, and shellfish and crustaceans.
ANSI American National Standards Institute: A US organization that
recommends standards for many products in various industries.
Back Siphonage A form of backflow that can occur when the pressure in the potable water
supply drops below the pressure of the contaminated water supply.
Backflow The flow of contaminants from non-potable water sources into the supply of potable water.
Backflow Prevention Device An approved mechanical device designed to block the flow of contaminants from non-potable water sources into the supply of potable water.
Bacteria Single-celled microorganisms that require food, moisture, and warmth to reproduce. Some bacteria can cause foodborne infection and intoxication. Bacterium-singular. Bacterial-
adjective.
Big 9 Allergens Most common allergens regulated in U.S., includes milk, eggs, fin fish, shellfish, peanuts, tree nuts, wheat, sesame and soy
Bimetallic Made or consisting of two metals. In metal stemmed thermometers, there is typically a layer of stainless steel on the outside of the stem, and
another metal on the inside.
Botulism Type of food intoxication caused by C.botulinum. It will develop only without air, and occurs in inadequately processed foods, such as canned foods, meats, many kinds of vegetables, and smoked products.
Cadmium A metallic element resembling tin in appearance. Equipment containing tin
or cadmium should be avoided in all phases of food preparation.
Calibrate To determine, check, and then rectify, the accuracy of a thermometer.
CCPs Refers to “Critical Control Points” in a HACCP system. These are the parts of the process where a hazard may be detected and/or eliminated by the action taken at the time.
Centers For Disease Control And Prevention, CDC The CDC is charged with protecting the public health through the prevention and control of diseases, and responding to public health emergencies.
Certified Having or proven to be competent based on the completion of specified standards or criteria, such as an exam, training, or an educational degree
program.
Chemical Contamination Chemical contamination of food arises from food coming in contact with substances not meant to be ingested. This includes things such as pesticides and
cleaning supplies.
Commensal Rodents Rodent species that live in conjunction with humans, sharing the same food.
Contaminants Harmful substances that can cause injury or illness to a person who ingest them.
Contaminate The presence of harmful substances in food that can cause injury or illness
to a person who eats or tastes it. Contaminated-adjective.
Contamination The presence of harmful substances in food that can cause injury or illness to a person who eats or tastes it. Contaminated-adjective.
Cross-Contaminate The transfer of harmful substances from one food to another food either by employee handling or by improperly cleaned and sanitized equipment.
FAT TOM Memory device to remember conditions under which bacteria grow (Food, Acidity, Temperature, Time, Oxygen, Moisture)
FDA The Food and Drug Administration. This is the federal agency that develops and enforces interstate regulations regarding the safety, composition, quality (including nutrition), and labeling of foods, food additives, and food
colors.
Feces Waste matter discharged from the intestines through the anus.
FIFO An abbreviation for the phrase “First In; First Out,” The practice of using
older food items before newer ones
Flow Of Food Steps of food moving through an operation (purchasing, receiving, storage, thawing, preparation, cooking, holding, cooling, reheating,
service)
Food Adulteration Occurs when low quality ingredients are substituted for higher quality ones or when important ingredients are removed to cut costs
Food Code The Food Code, published by the FDA, U.S. Department of Health and Human Services, is the most recent publication for food safety guidance in the food service industry. Note that the Food Code contains recommendations, or guidance, and is
not the law.
Food Defense System Formal system to minimize risk of contamination of food
Foodborne Illness Is a sickness or injury that is a direct result of eating contaminated food. When food safety rules are not followed, the potential for illness
escalates.
Foodborne Illness Outbreak Is defined as an event when two or more unrelated people having the same symptoms after eating the same food become sick
Fungi Includes both molds and yeasts that grow readily on all types of food, in
moist or dry environments, at any temperature. Fungal-adjective.
HACCP An abbreviation for the “Hazard Analysis Critical Control Point” system. This is a procedure for monitoring and evaluating food preparation. By using this system, which is now accepted within the food industry, the risk of contamination and foodborne illness is lowered.
Highly Susceptible Populations Or HSPs Persons who are more likely than other people in the general population to
experience food borne illness
Hygiene Habits necessary for establishing and maintaining good health and preventing the spread of illness.
Incubation Period The time that passes before the symptoms of a disease occur.
Intentional Contamination Happens when a person or organization intentionally contaminates food
Jaundice A yellowing of the skin, sclera (the white of the eyes) and mucous membranes caused by the decay of red blood cells in the human body.
MAP Modified Atmosphere Packaging. A food packaging technique that replaces oxygen with nitrogen or carbon dioxide to inhibit the growth of bacteria and preserve shelf life.
Mold An organism of the class fungi that causes disintegration of organic matter
and produces spores
Nausea Sickness in the stomach often accompanied by a lack of desire for food, and the need to vomit.
Non-Potable Water that is not fit to drink. Can be used in air conditioning and fire protection
systems.
Non-TCS Foods Foods not affected by Time and Temperature,
Non-Toxic Not poisonous.
NSF The National Sanitation Foundation. A non-governmental organization that provides standards development, product certification, auditing, education and risk
management for public health and safety.
OSHA The Occupational Safety and Health Administration. A government organization created to ensure safe and healthful working conditions for
workers by setting and
enforcing standards and by providing training, outreach, education and assistance.
Parasites Organisms that live within or feed off of other organisms. Parasites are many
times larger than bacteria and viruses. Most commonly found in hogs, fish,
and contaminated water.
Pasteurized A process of heating foods to a certain temperature for a specific amount
of time to kill bacteria.
Pathogen An agent that causes disease, especially a living microorganism such as a bacterium or fungus.
PCO Pest Control Operators
pH A measure of the acid or alkaline content of a solution; pH 7.0 is neutral, below 7.0 is acidic, and 7.1 to 14.0 is alkaline.
PHS Public Health Service
Physical Contamination Caused by foreign objects getting into the food
Plant-Based Foods Foods originating from plants that are heat treated or consist of raw seed
sprouts, cut melons, untreated garlic in oil mixtures
Potable Water that is safe for drinking.
Quaternary Ammonium Usually referred to as “quats.” A chemical sanitizing compound that is relatively
safe for skin contact and won’t corrode most surfaces. It is effective in both acid
and alkaline solutions.
Ready-To-Eat Foods Foods that are either already cooked or don’t require cooking but can be contaminated via contact with other contaminated items, such as vegetables, fruits, deli, and bakery items
ROP Reduced Oxygen Packaging. A preservation packaging method that removes oxygen and replaces it with another gas or combination of gases.
Saliva A colorless, watery fluid in the mouth that functions in the tasting, chewing, and swallowing of food, keeps the mouth moist, and starts the digestion of starches.
Commonly referred to as “spit.”
Sanitary Clean and free of harmful organisms.
Sanitizers Very hot water that is 171° F (77°C) or a chemical solution that kills
microorganisms.
SDS Safety Data Sheets. Required by OSHA, chemical manufacturers ship these with their products. They provide information on proper storage, usage, and treatment
if the item is improperly used.
Shellstock Identification Tag Provided by the harvester or dealer, includes the harvest date, dealer’s name,
address, certification number, and the state or country of harvest.
SOP Standard Operating Procedures, Written instructions for doing a specific
task in a certain way
Sous Vide A method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively
low temperatures.
TCS Foods time/temperature control for safety. Foods that provide optimum conditions
for bacterial growth that require time and temperature controls to limit
pathogenic microorganism growth or toxin formation.
TCS Danger Zone Temperature range between 41°-135°Farhenheit or 5°-47°Celsius in
which bacteria survive and grow.
Thermistor A temperature-sensing element composed of electrical material which detects changes in temperature.
Thermocouple A junction between two different metals that produces a voltage related to a temperature difference.
Toxin A poisonous substance of plant or animal origin.
UL Underwriters Laboratories. Develops standards and test procedures for products,
materials, components, assemblies, tools and equipment, chiefly dealing with product safety.
U.S.D.A. The United States Department of Agriculture. Responsible for developing and executing U.S. federal government policy on farming, agriculture, and
food.
Vacuum-Packed Food processing methods where food is packed using a system that withdraws all air from the package. Gases are sometimes added after the air is removed, to aid
in preserving food.
Variance A written document issued by the regulatory authority that authorizes a modification or waiver of one or more requirements of local regulations if a health hazard or nuisance will not result from the modification or
waiver.
Virus A disease causing agent even smaller than bacteria that does not multiply in foods, but can be transmitted to food by infected food workers, and then to those who eat the food. Poor personal hygiene often contributes to the spread of a virus to foods. Viral: adjective
Yeast A single-celled fungus that reproduces by budding