SLIDE 1: CSU Extension brings research based information from the - - PDF document

Food Safety Works Script‐revised FBI Jan 2011

SLIDE 1: CSU Extension brings research based information from the university to the community. We call upon the latest research to help Coloradoans learn more about a variety of topics, one of which is food safety. SLIDE 2: (credits) SLIDE 3: How would it make you feel to dine in a restaurant where the food was prepared by these food workers? Let’s see how many food safety mistakes you can point out in this picture. Each worker has at least one serious mistake and the woman gets the prize for the most problems! SLIDE 4: Food safety begins on the farm where the food is grown and harvested, continues while food is transported and processed, and finally depends on how we treat food when it is in

• ur workplace.

Food safety involves the health and cleanliness of all those who handle the food, safe temperatures, proper cleaning and sanitizing. The overall goal of food safety is to minimize the chance that food will become contaminated with harmful micro-organisms that can cause Food Borne Illness. SLIDE 5: Food Borne Illness can cost an establishment thousands of dollars, possible closure, loss of customers, loss of sales and loss of reputation. Not to mention the medical expenses for those who became ill. Let’s face it -- who wants to eat at a restaurant where people got sick? So – yes -- it is important to make sure the food we handle and serve to others is safe. SLIDE 6: Some terms I will be using frequently today are: Foodborne Illness, which is an illness carried or transmitted by food to people. A Foodborne Illness Outbreak is when two or more people experience the same illness after eating the same food. “Pathogens” is the term used for the types of micro-organisms that cause foodborne illness. The only way to see them is through a microscope. Not every kind of bacteria, virus or parasite is a pathogen. Sometimes it is not the pathogen itself that makes us sick. The presence of foodborne pathogens is something like Russian roulette. It may or may not be

• there. This is good because, if they were everywhere, we would all be dead. Has pizza ever been

left out overnight at your house and someone ‘zaps’ a piece for breakfast?? We aren’t dead yet, are we? However when cooking for the public we have to ACT as if every foodborne pathogen IS everywhere ALL the time because they COULD be there. WHEN YOU COOK FOR THE PUBLIC YOU ARE HELD TO A HIGHER STANDARD. Think about it: feeding the public is regulated by laws, inspectors and enforcements! A higher standard. Follow and practice the guidelines you learn in this class and you will eliminate or greatly reduce the chance of food-borne illness in the place where you work. SLIDE 7: Some people are more likely to get foodborne illness than others. Most at risk are those with lowered immunity: elderly, infants, young children, pregnant women, people who have cancer, diabetes, HIV/Aids or have had recent surgery.

Food Safety Works Script‐revised FBI Jan 2011

Customers who walk through your doors seem ‘hale and hearty’ -- but you have no idea if they just came from a chemo treatment, are on immunosuppressant drugs etc, YOU MUST BE CAREFUL and conscientious. SLIDE 8: If you have ever experienced a Food Borne Illness then you know these general symptoms … gastro-intestinal distress … it is not fun. The onset can happen in as little as a few minutes after eating a contaminated food or up to several days, in some cases – even a few weeks later! The severity of symptoms varies. It depends which pathogen is involved and how much is ingested. SLIDE 9: However, for many individuals, a foodborne illness is much more serious than some diarrhea, nausea and vomiting that goes away in a few days. Food Borne Illness can lead to very serious complications, some that last months or years or may even be permanent (not to mention those that die from their illness). Source: Long-Term Health Outcomes of Selected Foodborne Pathogens, executive summary; Center for Foodborne Illness Research & Prevention; www.foodborneillness.org. SLIDE 10: It is estimated that 48 million people (one in six Americans) in the United States each year suffer from foodborne illness; about 128,000 are hospitalized and 3,000 individuals actually die as a result of FBI. This is an estimate because a confirmed diagnosis of Food borne illness must be made from a positive culture made in a lab. In most instances, Food Borne Illness goes un-reported. The economic cost to society is very high, estimated at $152 BILLION dollars per year!! This includes medical services, deaths, lost work and disability. These figures are based on data from the U.S. Department of Agriculture, the Centers for Disease Control and Prevention and the FDA.

• Source: 1) Scallan E, et. al. Foodborne illness acquired in the United States—major pathogens.
• 2011. Emerg Infect Dis. 2011-Jan.

2) Scharff, Robert; Produce Safety Project Initiative of Pew Charitable Trust at Georgetown University; March 2010.

• SLIDE 11: Why are we seeing an increase in Foodborne Illness? There are many reasons….
• Our food supply comes from all over the world now;
• People commonly eat more foods like sushi, raw eggs, steak tartar;
• Bacteria and viruses mutate to new pathogenic forms;
• There are many with weakened immune systems and

Sadly -- many young people today are not being taught basic food preparation skills at home or in school. Many people are just not knowledgeable about how to safely handle food. SLIDE 12: Remember ‘pathogens’ are the microorganisms that cause food borne illness. There are over 200 pathogens known to cause foodborne illness. We will discuss the ones of primary concern in food service establishments. The sources for many of these pathogens are

• similar. Wild and domestic animals are often carriers of disease-causing microorganisms. When

we eat a food contaminated with these pathogens, it can “set up shop” inside us -- then be passed from one human to another. Some pathogens directly cause infection when they grow and multiply; others produce a toxin that causes illness.

Food Safety Works Script‐revised FBI Jan 2011

(Pathogen slides #13-18) SLIDE 13: Let’s consider a few pathogens. Normally we associate E coli with cattle. But E coli

• utbreaks have occurred with sprouts, contaminated water and tomatoes.

Prevention involves: Excluding foodhandlers with diarrhea, washing all produce, avoiding cross contamination, and cooking ground beef to correct temperature. SLIDE 14: Normally we associate salmonella with birds. BUT outbreaks have occurred with ground beef and peanut butter. These were traced to cross contamination at the processing plant. Prevention involves: Practicing good personal hygiene, preventing cross contamination, and cooking food to correct temperatures. SLIDE 15: Normally Clostridium perfringens is associated with soil, animals and human intestinal tract. Prevention involves: practicing good personal hygiene and proper holding, cooling and reheating

• f food.

SLIDE 16: Normally we associate Staph with human skin, hair & nose and animals. Prevention involves: Practicing good personal hygiene -- covering cuts on arms and hands, and restricting food handlers with infected cuts. As an aside, always take special care with food served cold that involves cooking, chilling and then more handling like: a chicken salad sandwich or potato salad. Try to work with chilled ingredients, don’t work with large quantities, and quickly re-refrigerate. SLIDE 17: Normally we associate Norovirus with humans. Outbreaks have occurred in water contaminated by humans and shell fish caught in water contaminated by humans. Also in food that has been handled by infected humans. Prevention involves: Practicing good personal hygiene, restricting food handlers with diarrhea, and purchasing shellfish from approved sources. SLIDE 18: There are many others like Bacillus cereus that particularly loves starchy foods. Various types of Campylobacter are THE MAIN CAUSE OF DIARRHEA in the United States. Hepatitis A is passed on by infected food service workers. Listeria monocytogenes grows in contaminated foods that are cold case held. This is a quick rundown of some of what I call THE ENEMY. It’s good to know something about the enemy but, relax, you are not expected to remember all this! SLIDE 19: There are many ways that food becomes unsafe -- but generally they can fit into

• ne of these 4 main categories. Today’s talking points and the main sections of the

foodhandler’s booklet are: personal hygiene, cross contamination, time and temperature factors and cleaning and sanitizing. SLIDE 20: The first place to start is worker hygiene. It is THE most important step in keeping food safe. SLIDE 21: It seems to go without saying that you need to be clean … but every year the poor personal hygiene of foodhandlers is in the top 4 of preventable causes of foodborne illness in the United States. The state of Colorado regulations say that

Food Safety Works Script‐revised FBI Jan 2011

• hair should be restrained;
• one ring, plain band, may be worn but no other jewelry (including jewelry in visible piercings).

Look at fingernails. They need to be trimmed short, no polish, and no false nails. It would seem the fact that if you are in foodservice you will not have lovely nails. In fact, the whole concept of lovely hands may be hard to achieve. A foodhandler’s hands will likely be continually chapped because of water and sanitizing solution exposure. SLIDE 22: How many of you have ever worked when you were sick?? I see there are a few honest people in the room. When considering working when sick, think about contagiousness and danger to the customer. If I am sneezing because it is ragweed season, that is not contagious. I can wear a nose/mouth cover and work around food safely. If I have nausea or diarrhea or other symptoms of a foodborne illness I BETTER NOT WORK near food. Remember that some conditions are still contagious after all symptoms are gone. Note the text box on the bottom. Please call your employer and let them know. It could happen that several people are sick and they all can’t stay home. Let the boss look at symptoms, contagion and make the judgment call. Every food establishment should have an “illness” policy and make sure that all employees know it. There are certain illnesses that absolutely require the health department to be notified if a food worker becomes ill. So this is very serious. SLIDE 23: Handwashing …. is THE most important prevention action that you can do to prevent the spread of illness. And unfortunately it is often overlooked or taken for granted. SLIDE 24: Let’s review how to wash hands. Use

• WARM water, cold water won’t work, use
• SOAP, and
• rub your hands vigorously to form a lather.

The combination of warm water, soap and vigorous rubbing bursts the little cell walls of the

• bacteria. You do not need antibacterial soap to kill bacteria.

Scrub hands and exposed arms vigorously for 20 seconds; thoroughly rinse. (It takes about 20 seconds to sing the happy birthday song -- so think of that or whatever song you like to sing the next time you are washing your hands!) Note-your apron is not a towel -- it could harbor bacteria and become a source of cross contamination. SLIDE 25: Looking at this diagram, you can see the areas that are most often missed when washing hands are finger tips and cuticles, thumbs and between fingers. The next most frequently missed areas are the top of hands and creases in palm of hand. Even if we know how to wash hands correctly, it is easy to get lazy! We need to pay close attention to clean ALL parts of the hands when we are washing!

Source: LSG Sky Chefs – January 2010

SLIDE 26: You can see there are lots of times to wash your hands. Most of them are common sense so keep clean hands and cross contamination in mind. Remember I mentioned that foodhandler hands won’t be lovely? You might think a solution would be to use hand lotion after handwashing. DON’T! Hand lotion is not an “approved food additive” so you cannot use it on the job to prevent chapped skin. Some foodhandlers use vegetable oil.

Food Safety Works Script‐revised FBI Jan 2011

At night, you can use a really intensive hand cream, slather it on thick and wear cotton gloves to

• bed. That should help your hands improve over night.

SLIDE 27: The list of WHEN to wash hands is long-but we have to train ourselves to wash hands frequently so that it becomes a habit. Germs get passed so easily through contaminated hands-so remind yourself that your hands can never be too clean! SLIDE 28: You may wonder about hand sanitizers. Use of hand sanitizers is OK but only IN ADDITION to hand washing- NOT as a substitute. This means that after you have washed your hands, you can put hand sanitizer on as well. Remember that the hand sanitizer has to dry completely before you touch food. GLO Germ Activity SLIDE 29: If you work in the kitchen very long you WILL have cuts and burns. Do you know where the first aid kit is kept in your establishment? Are Finger cots available? If you have any cuts on hands, this is definitely a time when food handler gloves should be worn for EVERY task until completely healed. SLIDE 30: Here is the definition of cross contamination. Here are some examples of cross contamination:

• Raw contaminated ingredients added to food that receives no further cooking
• Food contact surfaces not cleaned/sanitized before touching cooked or ready to eat foods
• Raw food touches or drips fluids onto cooked or ready to eat food
• Foodhandler touches contaminated (like raw) food, then touches cooked or ready to eat
• Contaminated cleaning cloth (not cleaned & sanitized before use) on food contact

surfaces SLIDE 31: Let’s think through the Flow of Food and think about places where cross contamination can

• ccur. It can occur during food storage like in the refrigerator. There is a certain order for

storing foods. Store foods by required cooking temperatures: chicken on the bottom, ground beef and pork above chicken, solid cuts of meats, fish and eggs above ground meats, prepared and ready-to-eat food on top. Cross contamination can occur during food preparation. Suppose there is a small crowded work area and someone is prepping raw meat while someone right beside them is working on salads- splashes would be cross contamination. SO -- if your work place has limited space then schedule prep times so that these foods are being prepared at different times. Researchers say a significant percentage (81%) of commercially available chicken comes through you door already contaminated with either salmonella or Campylobacter bacteria. Use extra care handling raw meats and poultry. SLIDE 32: A ready-to-eat food is any food that will be eaten without further cooking. These foods are more at risk of contamination because the cooking process destroys bacteria -- but these foods will not be cooked any more. If ready to eat foods are handled improperly, bacteria can grow and cause illness.

Food Safety Works Script‐revised FBI Jan 2011

SLIDE 33: Colorado has a regulation of no bare hand contact with ready-to-eat foods. Not all states have this regulation. This means that if something is not going to be cooked after you touch it, it cannot be touched by bare hands – no matter how clean. Using deli tissue, serving utensils like spatulas or tongs, or wearing disposable gloves to handle the food will protect the food from possible contamination by dirty hands. Remember even if you wash your hands perfectly — bacteria can hide in the tiny cracks in your skin that we call ‘chapped skin’! SLIDE 34: Using gloves properly. Avoiding bare hand contact with RTE foods is critical in preventing foodborne illness! The bottom line is that when handling food, gloves add a protective barrier ONLY IF they are used correctly! Dirty gloves are no better than dirty hands!

• The first rule is to always wash hands before putting on gloves and before changing to a fresh
• pair. Otherwise -- you are contaminating the gloves.
• Next -- gloves must be changed when they become dirty or torn; before starting a different task;

after handling raw meat and before handling cooked or ready- to-eat foods. Think of it this way: Use gloves for specific tasks. When the task is complete, remove the gloves. SLIDE 35: Let’s switch gears now from prep work in the kitchen to those who are serving the food to customers. Cross contamination can be a concern here as well. There is a right way and a wrong way to handle plates, glasses and utensils. When carrying a plate, bowl or food tray – keep your fingers from touching the food or from touching areas that will come in contact with food! Also – store utensils with the handles up and never touch the end that touches the food. SLIDE 36: Ice machines can be a source of cross contamination too. Always use a designated ice scoop (never scoop with a glass!) and be sure to store the scoop handle so the handle does not contact the ice. The handle of the scoop may be contaminated by dirty hands and then can contaminate the ice. It is wrong to carry a glass by the rim because

• If the glass is clean, the foodhandler’s hands may contaminate the area the customer’s

lips will touch or

• If the glass is dirty, germs will contaminate the food workers hands -- which then will

transfer to everything touched after that! SLIDE 37: Remember to wash your hands often and properly clean and sanitize cutting boards and work surfaces (which we will discuss in more detail shortly). Change your apron when it is soiled. Change gloves when soiled and between tasks. SLIDE 38: This pretty picture of a cutting board advertisement demonstrates an obvious food safety no-no. No preparing raw meats, fruits and vegetables on the same cutting board unless they will all be cooked afterwards -- think stir-fry. Otherwise the board must be washed, rinsed and sanitized in between tasks. Many establishments now use color coded cutting boards… like green for fruits and veggies; red for raw meats, and so on. Using designated boards for certain items can help minimize the chance of cross-contamination by reminding workers to prepare these foods separately. Also to wash and sanitize all utensils and the work surface between prepping these raw foods.

Food Safety Works Script‐revised FBI Jan 2011

SLIDE 39: One of the biggest factors in foodborne illness outbreaks is time and temperature

• abuse. We are going to cover some key concepts about how to control microbial growth using

time and temperature. SLIDE 40: If food containing pathogens is left in the temperature danger zone, the pathogens will multiply over time and cause illness when the food is eaten. Pathogens need several things to live happy little lives and reproduce.

• They need moisture to live. Consider if a pathogen lands on a cookie, it will not multiply

because there is no available moisture, the cookie is too dry.

• They need a nutrient-rich environment to grow -- especially protein foods like meat.
• They have temperature preferences. Pathogens grow fastest between 70-125 degrees F --

which is the temperature of a nice warm kitchen where food is being prepared!

• Most pathogens need time to reach dangerous levels (exceptions are E coli or Salmonella

because it takes only a few to cause illness) SLIDE 41: Bacteria grow fast! With good food, warm temperature and plenty of time, pathogens can actually double every twenty minutes! SLIDE 42: Even if only one bacteria is present on a food to begin with, over time, their multiplication can get alarming. Since we can only see micro-organisms under a microscope, it is hard to imagine 2 million -- but just because we can’t see them doesn’t mean they aren’t there. Remember they won’t taste or smell bad! That is why there are strict regulations for the time that food is allowed to be in the temperature danger zone. SLIDE 43: Although any food can become contaminated, foods on which pathogens are known to grow most easily are called potentially hazardous foods. What this means is these foods must be “Time and Temperature Controlled for Safety”. You may be surprised that foods like pasta or potatoes can be potential sources of foodborne pathogens. In recent years, there have been foodborne illness outbreaks involving alfalfa and other sprouts, melons, tomatoes, and even spinach and lettuce -- so cut leafy greens have been added to the list as well.

• 1. Let’s consider poultry. How will we control potential pathogens? Defrost in the refrigerator

because cold temperature stops pathogen growth , prepare carefully away from other foods so there is no cross contamination, cook to proper temperature to be sure all pathogens are killed and hold for serving at the proper temperature so there’s no successful reproduction of

• pathogens. We’ve controlled potential pathogens with temperatures (mainly) and some care for

cross contamination.

• 2. Let’s consider cut, raw tomatoes or melons. How will we control potential pathogens? Chill

them because potential pathogens can’t multiply in the cold, wash the exterior washes away potential contamination, peel and/or prepare them in small batches and return to the refrigerator (can’t multiply in the cold). When we are serving, we’ll make sure they are on ice and stay chilled (can’t multiply in the cold). So we've controlled potential pathogens (mainly) with temperature and some cleaning. SLIDE 44: As we have already discussed, foodborne pathogens like warm temperatures. That is why we use the term “Temperature Danger Zone”. Between 41°F and 135°F is the range where pathogens grow and multiply rapidly. Safe cold-holding temperature is 41°F or below (Refrigeration temperature) and safe hot-holding temperature is 135°F or above. So we want to minimize the time that food stays at the temperature range in-between.

Food Safety Works Script‐revised FBI Jan 2011

Note: there is a division of foodborne pathogen growth rate at 70°F (which is room temperature). Pathogens grow best between 70 to 125°F. Growth slows from 125 on up or from 70 on down. You will see this bacterial fact of life reflected in the regulations. See the text box at the bottom? This also speaks to picnics at the park. If someone brings hot chicken or cold potato salad there is no way to keep hot foods hot and cold foods cold BUT you don’t have to abstain from eating. There is a four hour ‘safe window’ for foods out of safety zone that were previously temperature safe. At the end of four hours it has to be thrown away. Limiting time will keep the numbers of bad bacteria under control so we can prevent illness. SLIDE 45: We must consider time and temperature when safely thawing frozen food. These principles apply to at home as well, but in food service it can be a bit more challenging due to very large quantities that may take a long time to thaw. There are 4 approved methods to safely thaw food: 1) Refrigerator. This method is definitely the safest and requires planning ahead. We all know from experience that you can’t thaw a 20 pound turkey in the refrigerator overnight! It can take several days. 2) Under running cool water. Note is doesn’t say warm or hot water! Why? Because cooler temperatures (under 70 degrees F.) will minimize potential bacterial growth during thawing. For this method, food product wrappers must first be removed. 3) In a Microwave. This is not as common in food service -- only with small portions. The key is to rotate the food every few minutes to make sure it thaws evenly. After microwave thawing, food MUST be cooked or refrigerated right away. 4) During cooking. Some foods can thaw in the pot or on the grill while being cooked, such as pre-cooked meat being used to make soup or burgers on the grill. Why is thawing on the countertop at room temperature NOT OK? Because the room temperature at the outer layers will promote growth of pathogens, even though the inside of the food may still be frozen. SLIDE 46: Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. It is important to check food temperatures frequently! SLIDE 47: Remember the old advice about cooking hamburgers “until it’s no longer pink in the middle”? Well -- this advice has changed! The USDA conducted a study testing visual doneness versus actual doneness (determined with a food thermometer). They discovered that color is NOT an accurate indicator of when meat is cooked to a safe temperature. SLIDE 48: Twenty five percent of the time the color of the patty does NOT reflect at all how safe the hamburger is to eat. Sometimes, the hamburger - like the one on the left, can be pink in the middle even when cooked five degrees above where it's safe to eat. But other times, like the

• ne on the right, it looks brown in the center, yet it's absolutely NOT safe to eat, it is 20 degrees

below the safe temperature. It's natural to wonder, what is up with that? Some of these variations are due to the pH and acidity of the meat; it is partly due to the oxidation rates and storage times; and partly due to the sex of the animal that became ground meat. Bottom line is that we can't possibly know all of these things, so just always use a food thermometer; it's the only way to be absolutely safe. SLIDE 49: It is required in food service to use a thermometer that measures between 0° and 220°F. Every food worker should feel comfortable with how to correctly use a stem food

Food Safety Works Script‐revised FBI Jan 2011

• thermometer. On the stem of the thermometer is a dimple. Between the dimple and the tip of the

stem is ‘the temperature sensing zone’.

• 1. If you are taking a temp for a roast or casserole insert the thermometer stem into the thickest

part of the food, being sure that the temperature sensing zone is in the center. Keep the temperature sensing zone from touching the pan or a bone.

• 2. If you are taking a temp for a thin meat like a hamburger patty, insert the stem sideways so the

temperature sensing zone extends through the width of the patty.

• 3. If you are taking a temp for very thin slices, compress them and put the temperature sensing

zone into the representative center. Hold for at least 15 seconds. After the needle stops moving, read the temperature. SLIDE 50: Calibrating is what we call the process of making sure the stem thermometer is accurate or correcting it if it is not accurate. How often should thermometers be calibrated? On a regular basis, which would likely be weekly or if it were dropped. To calibrate: 1) Place or suspend the thermometer stem 4 to 5 inches into a container of mostly crushed or shaved ice and some water. Be sure the temperature sensing zone is in the middle of the ice and not touching the container. 2) Wait at least 1 minute after needle stops moving to read dial. It should be pointing to the very line of 32°F. 3) If it is not, you need to correct it. Leaving the stem in the ice, the dial face will turn if the calibration nut (located at the top of the stem) is held still with a small wrench or pliers. Turn the dial to point precisely at 32°F. On some quick response pocket dial thermometers, the first time you turn the dial face (or TRY to turn it) you may need to use a wrench on it too! You now have an accurate thermometer! ACTIVITY: CALLIBRATING A THERMOMETER SLIDE 51: Now that you are using an accurate thermometer, let’s consider minimum safe cooking temperatures. These temperatures have been established scientifically by the Food and Drug Administration. Scientists contaminate food with pathogens and cook it to a range of temperatures and see if they can culture any live bacteria. These FDA numbers are the minimum safe cooking temperatures for you as a food professional. You have accurate, calibrated thermometers; you know how to use them correctly. You will see different temperatures than these in cookbooks or other places. When recommended temperatures exceed these, they are for the public in general. The assumption is that they probably don't have a thermometer, or that it is inaccurate or that they don't know how to use it. So, there is a safety margin in the temperatures. Notice these are MINIMUM safe temperatures. Foods cooked to these temperatures are safe and retain the most quality and juiciness. You may work at an establishment that chooses to exceed these temperatures-- go by that. If you regularly do rare roasts, the food code allows for various combinations of temperatures and times, check local regulations for roasts. Note that on this list, seafood is safe at 145°F. If tuna steaks are baked to an internal temperature

• f 145°F, they are safe to serve. However, if we don't eat them all today, we cool them off,

refrigerate them and if we're serving them tomorrow, we need to reheat them to 165°F, because they are now leftovers.

Food Safety Works Script‐revised FBI Jan 2011

I want to mention that you don’t have to memorize these numbers but they should be posted in the kitchen somewhere. Also these numbers are a backward sort of guide to prioritizing the storage of raw flesh products in the bottom of the refrigerator. Poultry should be on the very bottom because it is cooked to the highest temperature. Then ground meat, then roasts, then fish. SLIDE 52: After foods are cooked, we must be able to cool them safely -- again paying close attention to time and temperature. In food service, food must be cooled completely within 6

• hours. There are 2 phases for cooling.

1.) Food must be cooled from 135°F to 70°F in 2 hours. 2.) Then from 70° F to 41° F within the next 4 hours. For phase 1: If a food cannot drop from 135°F down to 70°F within 2 hours, the rule says it must be re-heated back up to 165°F, then start the cooling process all over again. If it still does not reach 70°F or below within 2 hours, the food should be discarded. You only get one chance for re-heating it. For phase 2: Why is it OK to take a longer time? Because we are below the most favorable temperature range for bacterial growth. The cooling time is six hours total. For instance if I get the temperature from 135°F to 70°F in 1½ hours, I then have 4½ hours to get it to 41°F. (But the sooner the better that it reaches 41°F or below.) It is recommended to keep a daily log book to record the temperatures of foods that are cooled and the time it is taken. Then if there is ever a question –you will have documentation. ACTIVITY: review oatmeal cooling (Optional) SLIDE 53: There are 4 Methods for cooling foods safely. 1) Hot food can be divided into shallow pans and placed directly into the refrigeration unit. Store hot foods for cooling on the top shelf; leaving uncovered until cooled to 41 degrees

• F. Once cooled, cover, label and date.

2) A second method is an ice water bath. Place pots of hot food into a clean sink or tub filled with ice water. Stir the food being cooled often. Cover and refrigerate promptly. The key here is to keep adding ice to the ice bath and stirring the food until it reaches 41 degree F. Otherwise the center of the food will not cool down fast enough. SLIDE 54: 3) Ice Paddle method. This method uses various sized containers made of food grade plastic purchased from a restaurant supplier. The container is filled with water and

• frozen. Stir the soup or stew with the ice paddle every 15 minutes and use with an ice

bath or in a refrigerator. 4) A blast chiller is usually found in kitchens that serve very large quantities of food on a daily basis -- few food service facilities have this option. But it works really slick! Note: Use a thermometer to verify your cooling process works within the time limits. SLIDE 55: Let’s take a minute to discuss the proper way to store refrigerated items. Store hot foods for cooling on top shelf uncovered or lightly covered until cooled to 41ºF. Cover, label and date all cold food items. Do not stack containers when cooling. Don’t overload the refrigeration unit because there needs to be free air flow for even temperatures. Use open shelving. Minimize the number of times cooling unit is opened. NEVER prop open the refrigerator door! Many units have hanging plastic strips that help keep the cold from escaping.

Food Safety Works Script‐revised FBI Jan 2011

Avoid cross-contamination: store raw and cooked foods separately or at the very least ready to eat foods above raw meat, fish or poultry. SLIDE 56: Monitoring cold-unit temperatures is more complicated that glancing at the thermometer occasionally. Keep a temperature log and post it by the cooling unit. Make sure someone records the temperature daily. Keep the freezer at 0°F or lower. Keep the refrigeration unit at 41°F or lower (ideally around 38 F). Even if the units have built-in thermometers, it’s a good idea to put an additional thermometer in both the freezer and the refrigeration unit on one

• f the shelves.

SLIDE 57: Quickly reheat to an internal temperature of 165°F. If food has not reached that temperature within two hours, throw it away. Use only equipment that has been designed for

• reheating. In other words-you cannot heat foods on a steam table— it will NEVER get to 165

degrees! Always use a food thermometer to verify foods are at required temperatures before they are held hot. SLIDE 58: We all know the saying “Keep Cold foods COLD and Hot foods HOT”.

• Cold food needs to start out cold and be kept at 41°F or below (ideally 38°F) Don’t heap

food above the ice line.

• Hot food needs to start out hot be kept at 135°F or above.

SLIDE 59: It is recommended to keep a log/record of temperature and time taken for all foods

• n the serving line. The main points to remember are:
• Stir the food every so often to make sure that the heat is evenly distributed throughout the

product.

• Keep foods covered when possible. This helps retain heat.
• Measure internal temperature at least every 2 hours. If you take temps every two hours

you can do corrective action. For example: If temp has fallen below 135°F and you hadn’t planned to throw the food out at the end of service, you can reheat to 165°F. Now you can save it and don’t have to throw it

• ut.

OR if you don’t want to do corrective action at least you now know to note the time and throw it out in two hours — to be sure you are under the 4 hour rule. ACTIVITY - Matching Temperatures SLIDE 60: The last key area we will discuss today is cleaning and sanitizing. SLIDE 61: Cleaning is using soap and water to get the actual grease, dirt and obvious grime from a surface or a dish. Sanitizing is method that will reduce the number of pathogens to safe levels. We are NOT disinfecting - disinfecting is beyond this, it can kill just about all of the germs. That is something that you absolutely never do near food, because disinfectant is toxic to humans. It's important to follow directions when you're making up sanitizing solutions. The way our human brains work says, "Some is good - more is better", but this is not true in a sanitizing solution. A correct sanitizing solution will kill a lot of pathogens but when it dries, it does not leave a toxic residue on food surfaces; the stronger ‘disinfectant solution’ will leave toxic residue on

Food Safety Works Script‐revised FBI Jan 2011

food surfaces. This is why it is actually a critical violation to have too strong of a sanitizing solution. SLIDE 62: So WHAT has to be cleaned and sanitized….basically everything that comes in contact with food! That means all utensils, knives, plates, pans - they're going to touch the food - they are all going to be cleaned and sanitized. Next, all food contact surfaces: including meat slicers, cutting boards, tables, can opener blades

• they all touch the food and need to be cleaned and sanitized.

Non-food contact surfaces should have a cleaning schedule and be regularly cleaned and sanitized: refrigerators, ovens, stoves, counters, shelves, drawers. Think about it – The drawer does not touch the food but the ladle that is put in the drawer will contact food. SLIDE 63: 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 during one continual task.

For example if you had to do one task all day long ---- like cutting up chicken --- every 4 hours you would need to stop, put the chicken away and clean everything as thoroughly as if you were done for the day. Also clean yourself up, change apron if it is soiled, run things through the dishwasher and (happy thought) start again. SLIDE 64: The correct amount of chemical to use varies according to product and contact time: Chlorine bleach, quaternary ammonia, iodine or commercial products may all be used. Chlorine bleach is most commonly used because it is inexpensive. If bleach is used, it must be plain- no

• scented. The manager should always check the regulations to make sure what is required in your
• county. Many food service operations purchase all their chemicals from a supplier that outfits

your facility with dispensers that pre-measure the product for you. This is nice but not everyone has that luxury. Chlorine Hypochlorite: 50 to 100 ppm at >75°F for 1 min. contact time. (1 teaspoon chlorine bleach to 1 gallon water.) Note-I said one teaspoon-not a Tablespoon!) You do not want to

• veruse sanitizers. It can be toxic to use too much.

Quaternary Ammonia: 150 to 400 ppm at > 75°F (unless product label directs otherwise). Temperature of sanitizer solution is important! If too hot: Bleach- loses effectiveness. Quats- test kit reading will be inaccurate. ACTIVITY - Sanitizer SLIDE 65: Keep a chemical test kit on hand and frequently measure the concentration of your sanitizing solutions. I like to see a distinct purple color on the Clorox testing strip as opposed to such a deep color that I am uncertain if it is dark purple or black -- because 200ppm and 400ppm look identical on the strip. Prepare fresh solution as often as they lose strength. Measure-don’t dump! (More is not better!) Always label spray bottles or containers. Store away from food. It might seem like an efficient solution to put the soap and bleach in the same bucket and have a

• ne-step operation. No! Soap and bleach inactivate each other and that is why it is: wash, rinse,

sanitize.

Food Safety Works Script‐revised FBI Jan 2011

There is an industry standard of a chemical grade green plastic bucket for soap solution and a chemical grade red plastic bucket for sanitizing solution. Chemicals should never be put in a food container. SLIDE 66: Material Safety Data Sheets For Chemicals: Every employee should know where the MSDS are and be able to access them at any time in an emergency! If you work in a small establishment the MSDS sheets will come with the chemicals that need

• them. Keep the sheets where they can be found; first aid information is also included.

SLIDE 67: Cleaning and Sanitizing Using a Three-Compartment Sink: SCRAPE Scrape all food into disposal or trash can. If available, use a spray hose to help remove food. WASH Wash in clean, hot (not less than 110º F) detergent water until all food is removed from utensils and dishes. RINSE Rinse in clean water to remove detergent. SANITIZE Sanitize in an approved chemical solution. Check amounts, times and temperatures

• required. There should be a clock nearby to help with timing the rinse.

AIR DRY Air dry utensils and dishes before stacking or storing. Never use a dishtowel when doing dishes for a public event. SLIDE 68: Same principles apply to the dishwasher. Scrape off excess food and load the racks. The machine washes, rinses and sanitizes. There are two types of dish machines and they use two types of sanitizing. Hot machines use hot water to sanitize, and ‘cool’ machines use chemicals to sanitize and so don’t need to be as hot. Whichever type of machine you have please check regularly to be sure it is properly sanitizing. Don’t take this important process for granted. SLIDE 69: Same principles apply on things that can’t go in a sink or dishmachine. After you have removed all parts that can be cleaned elsewhere: Wash with a cloth and warm, soapy water to remove surface grime. Rinse with a clean cloth and plain water. Sanitize with a clean cloth and approved chemical solution. THREE complete times of going over the same surfaces. THREE important steps. SLIDE 70: To sum up some of important points of this presentation: Practice good personal hygiene. Learn to use food thermometers. Know temperatures for handling food. Keep hot food HOT and cold food COLD! Limit time spent in the temp. danger zone. (41°F to 135°F) Properly clean and sanitize to prevent contamination. SLIDE 71: Food Safety starts with you! Each and every person is part of a team and together we all make a difference! ACTIVITY - Food Safety Showdown