Food Safety Works Safe Food Handler Training for Retail Food - - PDF document

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Food Safety Works

Safe Food Handler Training for Retail Food Establishments

 Funded in part through the United States Department of Agriculture

National Institute of Food and Agriculture Project no. 99-1560-0784

What’s Wrong With This Picture?

• It protects YOU, your CUSTOMERS,

and your CO-WORKERS.

• It’s required by law.
• It’s good business.

Demonstration of Knowledge is required in the

Colorado Retail Food Establishment Rules and Regulations

• Colorado has more than 10,000 eating and

drinking establishments.

• Half of all adults are restaurant patrons on a

typical day.

• Approximately 48% of the nation’s food dollar is

spent on meals away from home.

• Four out of every ten retail workers are

employed in the food service.

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Sources include:

• Bacteria
• Viruses
• Parasites

Foods can also be contaminated with:

• Chemicals and poisons

= Disease caused by consuming contaminated foods or beverages.

Image from ars.usda.gov

Disease-causing microorganisms = “Pathogens”

• Infants/young children
• Elderly
• Those with weakened immune

systems

• Persons with high-risk diseases
• Pharmacological Therapy
• Chemotherapy
• Solid organ or bone marrow

transplants

• Long-term steroid use
• Pregnant women- severe

consequences to fetus. Gastrointestinal upset

• Vomiting
• Diarrhea
• Pain and cramps

Sometimes:

• Fever, chills
• Headache, muscle pain

Image from scdhec.gov

Often very serious-depending on the pathogen and the person infected. Examples include:

• arthritis
• blood infections
• kidney failure
• seizures; paralysis
• spontaneous abortion
• hearing/visual impairments
• mental retardation

Image from foodsafety.gov

 48 million people become ill

(1 out of every 6)

 128,000 are hospitalized  3,000 people die from foodborne disease

Scallan et al. (2010)

The economic cost to society is HIGH! U.S. estimates/year = $152 Billion !! Average cost per illness = $1,850. Scharff (2010)

• Spread worldwide-transport of food
• Eating more raw and minimally

processed foods

• Associated with new foods
• Increased population with decreased

immunity

• New forms of pathogens
• Food preparation skills decreasing

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 Over 200 pathogens known to cause FBI  Common Sources:

• Wild and domestic animals (e.g. cattle,

poultry) - often spread in their feces

• Soil (naturally or contaminated)
• Water (contaminated)
• Humans (contaminated)

Image from scdhec.gov

Escherichia coli (E. coli O157:H7)

• Produces shiga-toxin - which can be deadly.
• Takes very few bacteria to cause severe illness.
• Bloody diarrhea, can lead to kidney failure -

especially in young children. Prevention:

• Exclude foodhandlers with diarrhea;
• wash all produce; avoid cross contamination;
• cook ground beef to 1550F for a minimum of 15

seconds.

Salmonella species (salmonellosis)

• Somewhat heat resistant.
• Small amount can cause illness.
• Typically associated with poultry and eggs, but
• utbreaks have occurred with melons, leafy

greens, RTE foods Prevention:

• Practice good personal hygiene.
• Prevent cross contamination
• Cook food to correct temperatures

Image from fda.gov

Clostridium perfringens

• Spore former-to protect itself
• Grows rapidly in the temperature danger zone.

Prevention: Practice good personal hygiene Proper holding, cooling and reheating of food.

Staphylococcus aureus

• Produces heat stable toxin
• Foods that are cooked and served cold, requiring

handling during preparation like chicken salad are especially susceptible. Prevention:

• Personal hygiene
• Cover cuts on arms and hands
• Restrict food handlers with infected cuts
• Temperature-control foods that require a lot of

handling during preparation.

Norovirus

• Commonly associated with ready-to-eat food;

food worker contact.

• Contaminated water and raw shellfish.
• Very contagious -- within few hours.

Prevention:

• Practice good personal hygiene
• Restrict food handlers with diarrhea
• Purchase shellfish from approved sources.

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Some others:

• Bacillus cereus
• Loves starchy foods
• Campylobacter species
• Main cause of diarrhea in the United States
• Hepatitis A
• Generally from infected food service workers
• Listeria monocytogenes
• Able to grow in refrigerated foods!
• Poor Personal Hygiene
• Cross Contamination
• Time/Temperature Factors
• Improper Cleaning and Sanitizing

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THE EMPLOYEE: WORKING CLEAN

___________________

Cleanliness Starts at Home Harmful germs are found:

 on hair  on skin

• under fingernails
• on dirty clothes

Every day:

• Take a bath or shower.
• Wear clean clothes.
• Leave jewelry at home.
• Trim and clean fingernails.
• Avoid wearing nail polish or false nails.

Clean appearance is important!

Germs from ill workers can easily get into food and make people sick.

Always report the following symptoms to the person in charge:

• Diarrhea
• Vomiting
• Gastrointestinal illness
• Communicable disease

Do not handle food when ill.

Dirty hands spread germs……. WASH THEM!

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• Use soap and warm water.
• Rub hands together to make a lather.
• Vigorous friction on areas of lathered

hands and arms for at least 20 seconds.

• Use a nail brush to clean under and around

finger nails.

• Rinse well under warm water.
• Dry hands with a paper towel or warm air dryer.

Your apron is NOT a towel.

• Before starting work
• After using the restroom
• After break time
• After coughing, sneezing, smoking,

eating or drinking

• After blowing or touching your nose
• After touching face, hair, mouth, or sores
• Before putting on gloves
• After touching raw poultry, meat, fish
• Before handling ready-to-eat food
• Between handling money and food
• After touching dirty dishes, equipment,
• and utensils
• After touching trash, floors, soiled linens
• After using cleaners or chemicals

Required to have:

• Hot and cold running water
• Soap
• Disposable paper towels OR
• Automatic hand dryer
• Trash can
• OK to use in addition to

washing hands

• Never as a replacement for

hand washing.

How:

• Squirt dime-size dollop into

hands and rub thoroughly for 15 seconds (or until dry)

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Cover:

• cuts
• burns
• pen sores

with a bandage and protective “finger cot”,

• r food handler glove.

Correctly wearing disposable gloves helps prevent harmful germs from getting into food!

…Occurs when germs (pathogens) are transferred from

• ne food or surface to another,

such as hands, utensils or other foods.

Separate raw from cooked and ready-

to-eat foods.

• Store raw meat and poultry items in the refrigerator
• n a tray, below foods that are ready-to-eat.
• Use separate work areas for handling raw meat,

fish or poultry items, away from foods that will be eaten uncooked.

= foods that will be eaten without cooking. Examples (RTE foods):

• fresh fruits and vegetables served raw
• bread, toast, rolls, baked goods
• garnishes for plates, drinks
• salad and salad ingredients
• cold meats and sandwiches
• desserts

When serving a RTE food item, always use:

• deli tissue
• spatula
• tongs
• other utensils (fork,spoon)
• disposable gloves

Avoid Bare Hand Contact with Ready-to-Eat (RTE)Foods

Change Gloves:

• When they become dirty or torn
• Before starting a different task
• After handling raw meat and

before handling cooked or ready- to-eat foods

Using Gloves Properly

Always wash hands before putting on gloves and when changing to a fresh pair.

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When carrying a plate, bowl or food tray avoid hand contact with food surface. Store utensils with handles up - no contact with the surface that touches food.

When Serving

When filling a glass with ice: Use ice scoop that is stored in the ice with the handle up or on a clean surface. Never carry a glass or coffee cup by the rim.

Remember to:

• Wash your hands often
• Properly clean and sanitize cutting boards and

work surfaces

• Change your apron when it is soiled.
• Change gloves between tasks, especially

after handling raw meat, and before handling cooked or ready-to-eat food

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Bacteria grow s FAST !!!

At room temperature, just ONE bacterium in foods could grow to…

> 2,000,000

in 7 hours!

Bacteria Grow Fast!

Potentially Hazardous Foods

“Time and Temperature Controlled (TCS) for Safety”

Baked or Boiled Potatoes Fish/Shellfish Shell Eggs Cooked Beans /Tofu SlicedTomatoes Cooked Rice

• r Pasta

Raw Sprouts Cut Leafy Greens Meat Poultry Sliced Melons Garlic/Oil Mixtures Dairy 135° F 41°F

The Temperature “Danger Zone”

Harmful germs grow fast at temperatures between 41º F. and 135º F. Minimize time food is in the danger zone while:

Storing; Preparing; Displaying; Holding; Serving.

Any food kept at unsafe temperatures for more than four hours should be discarded!

4 Approved Methods:

• Gradually, in the refrigerator.

(At 41° F or lower)

• Gradually, under cold water.

(70° F or lower)

• Microwave Oven

(If will be cooked or refrigerated immediately)

• Cooking

(Rapidly-as part of the cooking process)

No part of the food should rise above 41˚F during the thawing process.

Is It “Done” Yet?

Using a food thermometer is the

• nly sure way of knowing if your food has

reached a high enough temperature to destroy foodborne bacteria.

Check food temperatures frequently!

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One out of four hamburgers turns brown in the middle before it has reached a safe internal temperature.*

When Is It Safe to Eat? …NOT… “no longer pink in the middle”

Always use a food thermometer and cook burgers to at least 155°F for at least 15 seconds!

* USDA research (2000)

• Insert stem into thickest part of the food.
• Hold for at least 15 seconds after needle stops

moving to read accurate temperature.

TIPS:

• For thin meats, insert stem sideways at least two

inches.

• Keep probe from touching the sides or bottom of

the pan.

Wash and sanitize your food thermometer after each use.

• Place thermometer stem into container of

mostly crushed ice and some water.

• Immerse 4 to 5 inches. Wait at least 1

minute after needle stops moving to read dial.

• Adjust the calibration nut with small wrench

until reads 32° F.

Know correct temperatures and use your food thermometer often.

Poultry and Stuffed Meats: 165°F Ground Beef /Pork: 155°F x 15 sec. Beef and Pork Roasts: 145°F x 4 minutes*

*Regulations vary. Check for guidelines used.

Seafood: 145°F Egg Dishes (non-meat)/Custards/Sauces: 145°F Meat Casseroles: 155°F to 165°F Microwaved and Reheated Foods: 165°F

Per 2009 FDA Model Food Code. *Consult Local Retail Food Establishment Rules and Regulations

HOT foods must be cooled quickly:

• from 135° F to 70° F in 2 hours
• from 70° F to 41° F in 4 hours

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4 Approved Methods:

• Reduce Size of Food:

Divide hot food into smaller pots or shallow pans (no more than 3 inches thick), then refrigerate promptly, leaving uncovered until cooled to 41ºF.

• Ice Water Bath:

Place pots of hot food into a clean sink or tub filled with ice water. Stir often until cooled to 41ºF. Cover and refrigerate promptly.

• Ice Paddle:

Stir hot foods with frozen ice paddle every 15

• minutes. Additional paddles may be needed

to reach 70°F within 2 hours. Use with ice bath or refrigerator.

• Blast Chiller:

Use blast chiller to cool food to 41ºF before placing into the refrigerator.

Use a thermometer to verify that the cooling process works within the time limits.

• Store hot foods for cooling on top shelf and

keep uncovered until cooled to 41ºF.

• Cover, label and date all cold food items.
• Do not stack containers when cooling.
• Don’t overload the refrigeration unit.
• Use open shelving.
• Minimize times the cooling unit is opened.
• Store raw and cooked foods separately to

avoid cross contamination.

Proper Refrigerator Storage

• Keep refrigerator at 41°F or lower.
• Keep freezer at 0°F or lower.
• Check temperatures daily.
• Reheat quickly to an internal

temperature of 165° F.

• If food has not reached 165° F. within

two hours, throw it away. Only use equipment that has been designed for reheating.

Use a thermometer to verify that foods are at required temperatures before they are held hot. Keep food OUT of the temperature danger zone while being held for service.

COLD food holding: 41°F or below HOT food holding: 135°F or above

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• Stir at regular intervals.
• Keep foods covered.
• Measure internal temperature at least

every 2 hours.

• Discard food after 4 hours if not held

at 135°F or above.

Never mix fresh food with food being held.

What’s the Difference?

• Wash with soap and warm water to

remove food and other types of soil from surfaces.

• Sanitize with an approved chemical

solution to kill harmful germs you can’t see.

What to Clean and Sanitize

• All Items

(utensils, knives, plates, pans, etc.)

• All Food Contact Surfaces

(meat slicers, cutting boards, prep tables, can opener blade, etc.)

• All Non-Food Contact Surfaces

(Refrigerators, stoves, ovens, counters, shelves, drawers, etc.) Always Wash, Rinse and Sanitize any surface that comes in contact with food:

• before and after food preparation,

and when you begin working with another type of food.

• at least every four hours if

performing one continual task.

Amount of chemical to use varies according to product and contact time. Measure accurately!

Chlorine Hypochlorite: 50 to 100 ppm at

>75°F (warm) for 1 min. contact time (1 teaspoon chlorine bleach to 1 gallon water).

Quaternary Ammonia: 150 to 400 ppm at

>75°F (warm) -unless product label directs

• therwise.

Temperature of sanitizer solution is important!

If too hot….bleach loses effectiveness. Quats test kit reading will be inaccurate.

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• Keep chemical test kit on hand and frequently

measure concentration of sanitizing solution

• Prepare fresh solution often
• Measure-don’t dump! (More is not better!)
• Always label spray bottles or containers
• Store away from food
• Never store chemicals in food containers
• File MSDS in managers office accessible to

employees

• Contain information about safe use and handling of

chemicals

• Manufacturer’s name and contact information
• Precautions, health and fire hazards
• Emergency first-aid instructions
• 1. SCRAPE

Scrape all food into disposal or trash can. If available, use a spray hose to help remove food.

• 2. WASH

Wash in clean, hot (not less than 110º F) detergent water until all food is removed from utensils and dishes.

• 3. RINSE

Rinse in clean water to remove detergent.

• 4. SANITIZE

Sanitize in an approved chemical solution. Check amounts, times and temperatures required.

• 5. AIR DRY

Air dry utensils and dishes before stacking or storing.

Cleaning and Sanitizing Using a Three- Compartment Sink

• 1. SCRAPE

Scrape all food into disposal or trash can. If available, use a spray hose to help remove food.

• 2. WASH

Dishmachine must wash with clean, hot (not less than 120º F) detergent water.

• 3. SANITIZE

Final rinse of dishmachine must sanitize with an approved chemical solution OR with very hot water for plate test strip to read 160 º F.

• 4. AIR DRY

Air dry utensils and dishes before stacking or storing.

Cleaning and Sanitizing Using a Dishmachine

Chemical Sanitizing Dishmachine

• 50 ppm chlorine
• 200ppm quaternary ammonia

High Temperature Dishmachine

• 180˚F on gauge
• 160˚F at plate level

Step 1. Wash surfaces using a clean cloth and warm, soapy water. Step 2. Rinse using a clean cloth and clean water. Step 3. Sanitize using a clean cloth and chemical solution.

Remember to clean the can opener and slicer blades!

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• Wash hands properly and often.
• Do not work with food while ill.
• Avoid bare hand contact with ready-to-eat foods.
• Use foods from approved sources and store to prevent

contamination.

• Keep hot food HOT and cold food COLD!
• Know safe temperatures when handling food (thawing,

cooking, cooling, and reheating) and use a food thermometer to maintain safe cold and hot temperatures.

• Limit time food spends in temperature danger zone.
• Properly clean and sanitize to prevent contamination.
• Maintain premises clean, sanitary, and free of clutter.

Remember…

Serving safe food starts with

YOU!