Basic Food Safety 2016 Food Safety The Centers for Disease Control - - PowerPoint PPT Presentation

Basic Food Safety

2016

Food Safety

The Centers for Disease Control and Prevention estimates that each year:

• roughly 1 in 6 Americans, or 48 million people,

get sick

• 128,000 are hospitalized
• and 3,000 die of foodborne diseases

CDC Findings 2011 Estimates of Foodborne Illness

Outbreaks

• Chipotle – 2015

– E. coli – 45 confirmed illnesses, 16 hospitalizations – Stocks down over 20%

• Blimpie – 2005

– Norovirus – 3 clusters – At least 100 ill

CDC.gov

Outbreaks

• ConAgra – 2006

– Salmonella – 628 persons infected from 47 different states – 9 deaths – Company president sentenced to 28 years in prison

CDC.gov

Course Objectives

• Show how basic food safety practices can help

prevent the threat of foodborne illness by focusing on the five major risk factors.

The Food and Drug Administration’s (FDA) Foodborne Illness Risk Factors

• 1. Unsafe Sources
• 2. Poor Personal Hygiene
• 3. Inadequate Cooking
• 4. Improper Holding Temperatures
• 5. Contaminated Equipment

Risk Factor # 1 Unsafe Sources

Source

• Purchase only from approved, licensed

sources

• NO home prepared foods
• Keep documentation from suppliers

Receiving

• Check that cold foods are cold
• Check that hot foods are hot
• Check expiration dates
• Check for evidence of pests or damage

Risk Factor #2 Poor Personal Hygiene

The “Big Five” Illnesses

– Salmonella typhi (Typhoid Fever) – Shigella species – Shiga toxin-producing Escherichia coli (E. coli) – Hepatitis A – Norovirus Inform your manager if you are diagnosed with any

• f the above illnesses.

Symptoms

• Vomiting
• Diarrhea
• Yellowing of the eyes or skin (jaundice)
• Sore throat with fever
• Infected cut/wound/burn

Inform your manager if you are experiencing any of the above noted symptoms.

Restriction vs. Exclusion

Restriction

• Can work in the facility but not with food,

clean equipment, utensils, linens, or unwrapped single-service or single-use articles. Exclusion

• Cannot work in the facility at all.

Returning to Work

• Diagnosed with one of the Big 5 illnesses

– Seek approval from the health department

Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Returning to work

• Diarrhea and/or vomiting

– 24 hours symptom free – Or medical documentation that states the symptom is from a noninfectious condition

Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Returning to work

• Yellowing of the eyes or skin (jaundice)

– Medical documentation that the employee is free

• f hepatitis A virus or other fecal-orally

transmitted infection – Seek approval from the health department

Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Returning to work

• Sore throat with fever

– Medical documentation stating received antibiotic therapy for >24 hours – One negative throat culture – Or free from Streptococcus pyogenes (Strep Throat)

Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Returning to work

• Infected cut or wound

– Once properly covered with bandage – Use a bandage and glove if cut is on the hand or wrist

Information from MDARD’s Food Employee Foodborne Illness Guidelines Poster

Hygiene

• Proper hair restraint

– Hairnet, hat or visor with hairnet

• Designated areas for eating, drinking and

smoking

• Clean uniform
• Limited jewelry

Handwashing

• Use soap and running water
• Rub your hands vigorously for 20 seconds
• Wash all surfaces, including:

– Backs of hands – Wrists – Between fingers – Under fingernails

• Rinse well
• Dry hands with a paper towel
• Turn off the water using a paper towel instead of bare

hands

When to Wash

• Before handling food or clean equipment
• After touching any source of potential

contamination

– Hair/Skin – Soiled dishes – Money – Raw meat – Any unclean surface or item

Fact

• Staphylococcus aureus is a common bacterium

found on the skin and in the noses of up to 25% of healthy people and animals.

• Staphylococcus aureus has the ability to make

several different toxins responsible for food poisoning.

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/staphylococcus_food_g.htm

Glove Use

• Wash hands before putting on
• Designed for single use
• Replace when torn or contaminated
• Not a replacement for handwashing

Ready-to-Eat

• Ready-to-eat: food that will not undergo any

further preparation, washing or cooking

• Only handle with gloves or other suitable

utensils (tongs, deli tissue)

Risk Factor #3 Inadequate Cooking

Minimum Cooking Temperatures

• 165°F

– Poultry – Stuffed meats – Any meat or eggs cooked in a microwave

Minimum Cooking Temperatures

• 155°F

– Ground meat – Minced fish – Mechanically tenderized or injected meat – Pooled shell eggs – Eggs for hot holding

Minimum Cooking Temperatures

• 145°F

– Whole beef/pork – Fish/Shellfish – Raw shell eggs (cooked to order)

Minimum Cooking Temperatures

• 135°F

– Cooked fruits – Cooked vegetables – Legumes or grains for hot holding

Thermometers

• Use the appropriate sized thermometer for

the job

• Take reading in the thickest part of the food
• Wait for temperature to steady before reading
• Place unit thermometers in cold and hot

holding equipment

Calibration

• Step 1: Pack cup with ice. Add just enough

water to cover the ice.

Calibration

• Step 2: Place thermometer stem at least 3

inches in the ice water. Wait 2 minutes. Thermometer should read 32°F.

Calibration

• Step 3: If the thermometer does not read 32°F

adjust it as follows:

– Grip the nut under the thermometer head with an

• pen end wrench or pair of pliers.

– Turn face of thermometer until pointer lines up with the correct temperature (32°F).

Risk Factor #4 Improper Holding Temperatures

Potentially Hazardous Foods

• Foods that contain the right features for

harmful bacterial and viral growth:

– Nutrients – pH – Level of acidity – aw – Available water level – Oxygen – Anaerobic versus Aerobic

Potentially Hazardous Foods

• Cut leafy greens
• Cut tomatoes
• Cut melon

Potentially Hazardous Foods

• Poultry, fish, meat & eggs

Potentially Hazardous Foods

• Heat-treated, plant-based food items (vegetables,

fruit, legumes, grains, pasta), fresh garlic in oil, seed sprouts & dairy

Temperature Danger Zone

• 41°F - 135°F
• Bacteria grow rapidly between 70°F and 125°F

Temperature Danger Zone

• Keep foods out of the temperature danger

zone as much as possible

Thaw Cook Hold Cool Reheat

Thawing Foods

• Submerged under running water of less than

70°F

• Under refrigeration
• As part of the cooking process
• In the microwave if the item will be fully

cooked immediately

Cooling Hot Food

• 135°F - 70°F within the first 2 hours or less
• 70°F - 41°F within an additional 4 hours or less
• Total time = 6 hours or less

Cooling Room Temperature Food

• 70°F - 41°F within 4 hours or less
• Use rapid cooling equipment

Cooling Methods

• Ice wand/ice bath
• Smaller portions/shallow pans
• Use ice or cold water as an ingredient
• Walk-in cooler or freezer
• Leave uncovered

Reheating Food

• 165°F in 2 hours or less
• 135°F in 2 hours or less for commercially

prepared items

• The key is to use equipment that can reheat

rapidly

Date Marking

• If product is Ready-to-Eat, potentially

hazardous and prepared or opened over 24 hours prior, it needs to be date marked

• The pathogen Listeria monocytogenes can

grow at refrigerated temperatures

Date Marking Exemptions

• Exemptions:

– Hard cheeses – Cultured dairy products – Commercially prepared deli salads

Date Marking

• If combining ingredients, use earliest date
• Date cannot go past manufacturer’s use-by

date Open/Prep Date + 6 Days = Discard Date

Risk Factor #5 Contaminated Equipment

Cross Contamination

• Harmful bacteria and viruses from one food

item or surface are transferred to another

– Food to Food – Equipment to Food – Hands to Food – Hands to Equipment

Preventing Cross Contamination

• Storage
• Timing
• Cleaning and sanitizing
• Hand washing
• Glove use

Proper Food Storage: Safe Refrigeration/Freezer Storage

Ready –to-Eat Fully Cooked Foods ______ Unwashed Produce ______ Raw Seafood/Fish Shell Eggs (cooked to order) 145° F Raw Whole Muscle Intact Beef 145° F Raw Whole Pork Raw Wild Game 145° F Raw Ground Meat or Fish Mechanically Tenderized Meat Pooled Eggs/Egg Batter 155° F Raw Whole/Ground Poultry 165° F TOP BOTTOM

Cleaning versus Sanitizing

• Cleaning uses detergent to remove debris
• Sanitizing uses heat or chemical to reduce the

number of harmful bacteria and viruses to safe levels

Wash, Rinse and Sanitize

• Food contact surfaces in constant use must be

washed, rinsed and sanitized every 4 hours

• Other items should be washed, rinsed and sanitized

– After contamination – Before working with different food items – Between uses

Three Compartment Sink

• 1. Pre-rinse,

scrape or soak

• 2. Wash
• 3. Rinse
• 4. Sanitize
• 5. Air Dry

Three Compartment Sink

• Step 1: Rinse, scrape or soak items before

washing them.

Three Compartment Sink

• Step 2: Wash items in the first sink.

Three Compartment Sink

• Step 3: Rinse items in the second sink.

Three Compartment Sink

• Step 4: Sanitize items in the third sink.

Three Compartment Sink

• Step 5: Air-dry items on a clean and sanitized

surface.

Wiping Cloths

• Wet wiping clothes should be stored

submerged in sanitizer solution

• Solution buckets should be kept off the floor

in an area where they will not contaminate food items or clean equipment

Mid-Point Review

Identify the following times and temperatures

• 1. 41°F________________________________
• 2. 70°F________________________________
• 3. 135°F_______________________________
• 4. 145°F_______________________________
• 5. 155°F_______________________________
• 6. 165°F_______________________________
• 7. 2 Hours_____________________________
• 8. 6 Hours_____________________________

Mid-Point Review Answers

Identify the following times and temperatures

• 1. 41°F – Cold Holding
• 2. 70°F – Water temperature for thawing
• 3. 135°F – Hot Holding
• 4. 145°F – Steak, Fish
• 5. 155°F – Burger, hot held eggs
• 6. 165°F – Poultry, stuffed meat
• 7. 2 Hours – Reheating
• 8. 6 Hours – Cooling

Other Important Information for Food Employees

Regulatory Agencies

• USDA - United States Department of

Agriculture

• US FDA – United States Food and Drug

Administration

• MDARD - Michigan Department of Agriculture

and Rural Development

• OCHD – Oakland County Health Division

Food Regulations

• Michigan Food Law, Act 92 of 2000, as

amended

• 2009 Modified Michigan Food Code

– Based on the 2009 FDA Food Code

• Oakland County Sanitary Code

– Article IV

Certified Manager

• Food establishments shall employ a minimum
• f 1 managerial employee as a food safety

manager

– Must be certified under a personnel certification program accredited by the American National Standards Institute (ANSI)

Person in Charge

• Must be available at all times of operation
• Does not have to be the certified manager
• Must know Basic Food Safety items as they

relate to the facility

Inspection Policy

• Routine inspection at least once every 6

months

• Inspections may be conducted at any time the

facility is in operation

• Follow-up inspections occur 10-30 days after

routine inspections

• Enforcement follow-ups are required for

continuously repeating violations

Food Allergens

Symptoms

• Fainting
• Shortness of breath
• Itching or tingling
• Hives
• Wheezing
• Swelling of face, tongue, eyelids, lips, hands or

feet

• Difficulty swallowing
• Sudden onset of vomiting, cramps or diarrhea

Food Allergen Training

• Beginning in January, 2017, Michigan

restaurants must have one certified manager who has taken an approved allergen training course.

Food and Equipment Storage

• Store items 6 inches off the floor in a clean

location.

• Follow the “First In, First Out” rule.
• Invert bowls, dishes or take out containers

that may collect dust or debris.

Chemicals/Toxic Items

• Store all chemicals below and away from all

food, equipment, utensils and single service items.

• Chemical bottles must be labeled with the

common name at all times.

• Only use chemicals approved for use in

commercial kitchens.

Wait Staff

• Store personal items in approved areas.
• Avoid touching food contact surfaces.
• Do not use drinking glasses as ice scoops.
• Be aware of menu items that may contain

undercooked ingredients or food allergens.

Dishwashers

• Have the manager instruct you on how to

check that the machine is sanitizing properly.

• Check the chemical levels and temperature

gauges at the start of shift.

Dishwashers

• Wear proper hair restraint.
• Wash hands between handling soiled and

clean dishes.

• Allow items to air dry - never towel dry.

Taking food off site?

• Call your health department about temporary

licensing.

– Health Division: North Oakland Health Center Phone: 248-858-1280 – Health Division: South Oakland Health Center Phone: 248-424-7000

Remodeling?

• Contact the city building department for

proper permits.

• Contact your local health department about

plan review.

– Adding equipment – Adding seats – Removing equipment – Significantly changing menu

Food Survey

• 1. 1 in ___ Americans get sick each year from a

foodborne illness.

• 2. Name one of the “Big 5” illnesses:

________________

• 3. Handwashing should take ____ seconds.
• 4. Open/Prep + ____ Days = Use by Date

Food Survey

• 5. T or F. You should avoid touching ready-to-eat

foods with your bare hands. ___

• 6. T or F. Poultry should be cooked to a

minimum internal temperature of 155°F. ___

• 7. T or F. A thermometer should be calibrated to

32°F. ___

• 8. T or F. Foods prepared in house should be

rapidly reheated to 165°F.___

• 9. Which of the following is a potentially

hazardous food? a) Orange Juice b) Deli Ham c) Bread Loaf d) Diced Cucumbers

Food Survey

Food Survey

• 10. The safest way to thaw foods is?

a) In the steam table b) In a pot of warm water c) At room temperature d) In the refrigerator

Food Survey

• 11. Which is the best method for cooling hot foods?

a) Leave out at room temperature for one hour, then cover b) Remove from hot stove, leave on prep table

• vernight

c) Cool small batches rapidly in shallow pans in an ice bath d) Transfer to a large pot, cover and place in cooler

Food Survey Answers

• 1. 1 in 6 Americans get sick each year from a

foodborne illness.

• 2. Name one of the “Big 5” illnesses:

– Salmonella, Shigella, E.coli, Hepatitis A, Norovirus

• 3. Handwashing should take 20 seconds.
• 4. Open/Prep + 6 Days = Use by Date

Food Survey Answers

• 5. T - You should avoid touching ready-to-eat

foods with your bare hands.

• 6. F - Poultry should be cooked to a minimum

internal temperature of 155°F.

• 7. T - A thermometer should be calibrated to

32°F.

• 8. T - Foods prepared in house should be rapidly

reheated to 165°F.

• 9. Which of the following is a potentially

hazardous food? a) Orange Juice b) Deli Ham c) Bread Loaf d) Diced Cucumbers

Food Survey Answers

Food Survey Answers

• 10. The safest way to thaw foods is?

a) In the steam table b) In a pot of warm water c) At room temperature d) In the refrigerator

Food Survey Answers

• 11. Which is the best method for cooling hot foods?

a) Leave out at room temperature for one hour, then cover b) Remove from hot stove, leave on prep table

• vernight

c) Cool small batches rapidly in shallow pans in an ice bath d) Transfer to a large pot, cover and place in cooler

Want more?

• The Oakland County Health Division offers the

ServSafe Food Safety Program for Managers https://www.oakgov.com/health/services/Pag es/Classes.aspx

Stay Connected

Health Division: North Oakland Health Center 1200 N Telegraph, ​Bldg. 34 East Pontiac, MI 48341 Phone: 248-858-1280 Fax: 248-858-0178 Health Division: South Oakland Health Center 27725 Greenfield Rd Southfield, MI 48076 Phone: 248-424-7000 Fax: 248-424-7144