Food Handler Class – All information

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In the United States, the Centers for Disease Control estimates that about 76 million Americans per year become ill from food related illnesses. Of these cases, 325 thousand are hospitalized and 5 thousand people die each year from unsafe food. What we are talking about is foodborne illness (otherwise known as food poisoning).

Before we begin learning about what foodborne illness is, first let’s define what a food is. A food is defined as: A raw, cooked, or processed edible substance, ice, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.

A foodborne illness is an illness caused by food that contains harmful germs (or microorganisms). These germs are already in the food when it is received and if not handled properly, people can get sick. Most foodborne illnesses are either food poisonings or food infections. When people talk about foodborne illness, they often call it food poisoning. Chemicals, Bacteria and certain foods (poisonous mushrooms, subtropical and tropical marine finfish-Scrombrotoxin and Ciguatera Fish Poisoning) can cause food poisoning. Symptoms of food poisoning are usually noticed within hours after eating, and often include vomiting. The most common foodborne illnesses, however, are not caused by food poisoning. They are foodborne infections caused by germs (bacteria, viruses, or parasites) that grow in food or inside of our bodies. Symptoms of foodborne infections include diarrhea, vomiting, fever, headache, and stomach aches; the most common symptom is diarrhea. Symptoms may be noticed from several hours to several weeks after eating the food. NOTE: A foodborne disease outbreak is defined as the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. Remember, foodborne illnesses don’t just happen at restaurants. Everyone that handles food can spread foodborne illness… even in the home.

Food handled unsafely can cause even the healthiest person to become ill. However, certain people may become sick more often and have more serious illnesses. This group of people is called a Highly Susceptible Population. They include: Individuals younger than 9 years old, older than 65 years, pregnant or Immune-compromised (due to AIDS, diabetes, certain medications, cancer, etc.).

Because of Highly Susceptible Populations, facilities like hospitals, child care centers, preschools, nursing homes and adult care homes that provide food and services shall provide additional safe guards. Also, certain foods such as undercooked meat and eggs, raw oysters, sprouts and unpasteurized milk or juices must be avoided since they are more likely to cause foodborne illness to this group. Use only milk products that comply with Grade A standards because they are pasteurized. Requirements will be highlighted throughout the course.

Check with the Certified Food Manager on duty as to whether you fall into this category or not.

Ok, we now know that germs cause almost all foodborne illnesses, so let’s learn what you can do to help keep these germs from causing illnesses through food. Because people cannot usually smell, see or taste germs in food, it is important to practice food safety—even when the food looks fine. The next sections will go over 3 very important concepts: Personal Hygiene Temperature Control Cross Contamination Remember, it all begins with YOU! Personal Hygiene Personal hygiene begins at home. Each day before coming into work you should bathe and wear a clean uniform/clothes. Food employees with good personal hygiene help keep germs from getting into food. Unsanitary practices of food handling employees are the most common source of food contamination. Remember-just because you look and feel healthy, you may still accidentally spread harmful germs.

Good food employee hygiene practices INCLUDE:

NOT working if you are sick

Washing hands properly and often

Using clean single-use gloves and utensils when handling ready to eat foods

Practice proper bare hand contact procedures

NOT wearing arm jewelry (watch, bracelet, rubber band) and rings with gemstones. Food employees may not wear jewelry including medical information jewelry or religious bracelets on their arms and hands. This prevents cross contamination from possible food residues on the jewelry. A plain style band ring is acceptable. Gloves may not be used to cover jewelry.

Practice proper fingernail maintenance. Food employees shall keep their fingernails trimmed, filed and maintained so the edges and surfaces are cleanable and not rough. Acrylic nails must be covered by single-use gloves at all times (no polish on nails).

Come to work bathed and wear clean clothes. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. If an apron is worn, change as needed or anytime contamination may have occurred.

Employees shall eat, drink, chew gum, and or use tobacco only in designated areas where the contamination of exposed food or equipment is prevented. Drinks must have a lid and straw to protect the hands from contamination, as well as spills on any exposed food or food contact surfaces. Store your drink away from food and food items.

Antiseptically bandage and cover open wounds or cuts. If a cut is obtained on the job, inform the food manager on duty, clean and bandage the wound, and wear a single-use disposable glove.

Clean hair restraints (hats, nets, visors etc) must be worn to keep hair from contacting any exposed foods or equipment. This does not apply to food employees such as counter staff who serve only beverages or packaged food or to hostesses or wait staff if they present a minimal risk of contaminating food, equipment, utensils and linens.

Personal items including medicine, cell phones, coats and purses must be stored away from food, dishes and linens. Have a designated area for these items. If medicine must be refrigerated, keep in a spill proof container.

Food employees may not care for or handle animals that may be present in food establishments: patrol dogs, service animals, or other allowable pets.

NOTE: Employees with assistance animals and employees that care for fish in aquariums or display tanks (mulluscan shellfish and crustaceans) are allowed to handle/care for them if they wash their hands accordingly.

All the above items are personal habits that can have an effect on food safety. Be mindful of appearance and of where your personal items are being placed.

Items allowed to be worn by food handlers when handling food:

A healthy food employee is the first step in preventing foodborne illness (FBI). If you feel sick, you should not work with food because the germs making you sick can be easily spread to food and other people. Food employees may not work at a food establishment if they currently exhibit symptoms or have been diagnosed with any of the following:

Diagnosis of Norovirus, Hepatitis A virus, Salmonella typhi, nontyphoidal Samonella, Shigella spp, or Shigatoxin-producing E. coli

Diarrhea, jaundice or vomiting

Sore throat with fever

Infected uncovered wound or lesions containing pus (unless an impermeable cover is placed over wound)

Persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth

If a food employee has been diagnosed with one of the following, a doctor’s note will be necessary to return to work. These include: Norovirus, Hepatitis A virus, Salmonella typhi, Shigella spp. or Shigatoxin-producing E. coli.

Handwashing… Just how important is it? Well just to give you an example: The Centers for Disease Control (CDC) estimate that annually 1,000,000 people die worldwide from diseases that could have easily been prevented by proper handwashing. WOW!!! Clean hands are the MOST important food safety tool you have. However, just because they look clean does not mean that germs are not on them. Hands are the primary mode in which microorganisms are transferred to food. Washing your hands properly and often will help keep germs off/out of your body and out of the food you are preparing. When to wash hands: Food employees must wash their hands and exposed areas of the arm BEFORE beginning food preparation as well as, any other time hands may become contaminated. For example: After touching other areas of the body After using the toilet (remember to remove apron) After handling or caring for service animals or aquatic animals After coughing, sneezing or blowing the nose After handling raw meat, fish or poultry After handling garbage or dirty dishes After regular cleaning activities After handling or using chemicals After handling money After eating, drinking or using tobacco products (remember to remove apron before engaging in these activities) When switching between working with raw food and working with ready to eat foods Before putting single-use gloves on Any activity with the potential to contaminate your hands Where to wash hands: It may sound silly but do you know where you are supposed to wash your hands? The rules state that food employees must clean their hands in a handwashing only sink or an approved handwashing facility; these sinks must have a sign or poster that states the sinks are designated for handwashing only. You may NOT clean your hands in a sink used for food preparation or warewashing: this means 3-compartment and prep sinks. Other areas to avoid are in a service sink or a curbed cleaning facility used for the disposal of mop water or other liquid waste. DO NOT use hand sinks for any other purpose than handwashing. How to wash hands: Now that we know when and where to wash our hands, let’s talk about how to wash our hands. Handwashing seems simple in itself, but it is the entire process that helps us get rid of those germs that are hiding on our hands. Before you get started, make sure the sink is stocked with paper towels or hot air dryer, soap, hot and cold water (other items may include alcohol based hand sanitizer and/or nail brush). From start to finish, the entire process must be at least 20 seconds. Let’s get started: Get your hands wet so the soap will work. (3 seconds) Apply soap and scrub. Make sure to focus on areas under the fingernail, in-between fingers, palms, base and top of hand and any exposed area of the arm. Time yourself or sing until you get used to the time.(10-15 seconds) Rinse your hands to send the soap and germs down the drain. (7 seconds) Dry your hands completely using a paper towel (or hot air dryer) then turn off faucet with paper towel. If so desired, an alcohol-based hand sanitizer may be applied. However, please keep in mind that hand sanitizers work best on clean hands. So use the hand sanitizer after properly washing your hands, but not instead of washing your hands. EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK 1. Wet hands with running water, (at least 1000F) 2. Apply soap 3. Vigorously scrub lathered fingers, fingertips, and between fingers And scrub hands & arms for at least 10-15 seconds 4. Rinse under clean running water 5. Dry clean hands/arms

Are we ready to begin handling food?
Not just yet. We are now at an important fork in the road. We must decide on one of two items. Either we use our bare hands to touch ready to eat foods or we use single-use gloves, suitable utensils/dispensing equipment or deli papers. Before we go through the process, let’s define what a ready to eat food (RTE) is.

Ready-to-eat food (RTE) items are foods that are served without additional washing or cooking to remove germs. For example:

Washed produce and/or vegetables that are eaten raw: sliced fruit, garnish, salad
Bakery or bread items: cakes, pies, fillings or icing, tortilla chips
Foods that have already been cooked: pizza, hamburgers, hot dogs, tacos
Foods that will not be cooked: Sandwiches, sushi, deli salads

Okay, let’s get started. First, look at the population you are serving. Are they considered a Highly Susceptible Population? If they are younger than 9 years and older than 65, pregnant, or Immuno compromised then you are NOT allowed to handle ready to eat foods with your bare hands. Instead you may wear single-use gloves, use tongs, scoops or other suitable utensils/dispensing equipment or deli papers. If single-use gloves are being used, follow these rules: Wash hands before putting on gloves Change gloves that get ripped Change gloves that may have become contaminated Never Wash or Reuse gloves Change gloves between working with raw and ready to eat foods Throw gloves away after each use Wash hands after taking gloves off It is important to remember that gloves are used to protect food from germs, not to protect your hands from the food. Gloves must be changed often to keep food safe! Note: If a food employee has a sore, bandaged cut, and/or scrapes on the hands, gloves must be worn to protect the food!

Alright, if you answered NO to the question in the previous section and wish to touch ready to eat foods with your bare hands, the following rules must be met to prevent contamination from hands:

Food employees acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases.
Food employees acknowledge receiving training on:
Proper handwashing
When to wash
Where to wash
Proper fingernail maintenance
Risks of bare hand contact
Good hygienic practices
Employee health policies
Jewelry prohibition

How to comply: Signed statements must be stored at the Food Establishment. Written documentation has to be in place and filed on-site addressing the above particular points.

Food employees use 2 or more control measures (an additional barrier to handwashing):
Double handwashing
Nail brushing
Hand antiseptic after washing
Incentive programs
Other methods approved by the Regulatory authority

How to comply: Written plan kept at the food establishment detailing the control measures that will be in use at the establishment.

Documentation of Corrective Actions:
If a food handler is found in violation of the written guidelines for handwashing, then corrective action must be taken and documented.
How to comply: Written records of who, what, when, where, how corrections were made if above procedures are not followed.

DOUBLE HANDWASH Single Handwash… steps 1-4 1. Wet hands with running water, at least 100oF 2. Apply soap 3. Vigorously scrub lathered fingers, fingertips, between fingers And scrub hands & arms for at least 10-15 seconds 4. Rinse under clean running water Repeat steps 1-4 for Double Handwashing and complete with step 5 Step 5. Dry cleaned hands and arms

Cross contamination happens when bacteria from raw foods get onto other foods. Raw meats are the main source of cross contamination. For example, when blood or juice from raw chicken or other meat gets onto a counter, cutting board, utensils, or hands, bacteria can spread to other foods. There are 3 types of cross contamination: people-to-food, food-to-food, and equipment to food.

To help prevent cross contamination follow these tips:

Wash hands after handling raw meat.
Wash and sanitize all food-contact surfaces that have touched raw meats.
Prepare raw meat in an area away from other foods or at a different time.
Use separate cutting boards for raw meats and vegetables.
If a utensil is being used to prepare raw foods; wash, rinse, and sanitize the utensil prior to use on cooked foods.
Store raw meat below other foods in the refrigerator and freezer.
Store meat with a higher cooking temperature (chicken 165oF) below meat with a lower cooking temperature (fish 145oF).
Ensure ice used for food or as a cooling medium is made from potable water only.
Dispose of ice and water used as an exterior coolant for food such as melons or fish, or packaged foods such as canned beverages-Ice may NOT be used as FOOD in these cases.
Use clean equipment, utensils and linens.
Do not reuse single-use articles such as: paper napkins; Styrofoam, paper, or plastic cups, plates, or trays; plastic utensils; number 10 cans; plastic wrap; or disposable aluminum pans.
Store and handle dirty dishes in a way that minimizes contamination of hands and clothes.
When tasting food for quality, step away from exposed food and food-contact surfaces. Use a clean metal or plastic spoon each time or place a small amount of food into a separate container.
Keep scoop handles above the food item in which it is stored in or in running water (dipper well).
Keep ice scoop handle above level of ice or in an approved storage device.
Throw away any food that has fallen on the floor.
Store food at least 6 inches off the floor and in a clean, dry location where it is not exposed to splash, dust, or other contamination.
When in doubt, THROW IT OUT.

Cleaning and Sanitizing done properly can also help reduce the risk of cross contamination, but are they the same? The answer is NO. Cleaning uses soap and water to remove dirt and food from surfaces. You can either clean in place or in the dishwashing area. (If cleaning fixed equipment, remember to unplug it from the electrical outlet). Sanitizing uses chemicals or heat to reduce germs on surfaces to safe levels. As a food handler/employee it is important to remember that all food-contact surfaces must be washed, rinsed and sanitized after each use to remove the germs that can cause the public or employees to get sick. Remember that even though surfaces look clean, they still may have germs you cannot see. Sanitizing reduces these germs to safer levels.

We are now going to explore cleaning and sanitizing further-starting with sanitizers. Sanitizers are chemicals used to kill germs. They must be mixed according to the manufacturer labeling. Soap, degreaser or other chemicals should NOT be added to the sanitizer. After mixing the sanitizer, use the test strips to make sure it is not too strong or too weak.

The most common form of sanitizer used in food establishments is a chlorine and water solution, a commonly used source of chlorine is bleach. It can be made by mixing half of a capful of unscented bleach with 1 gallon of COOL water. If you are using an alternative source of chlorine, simply follow the manufacturer’s guidelines. Another form of sanitizer is called Quaternary Ammonia Compound or QAC. This sanitizer will use different test strips than the chlorine, so mix accordingly. Also, because chlorine and QAC are different compounds the concentrations (measured in parts per million) may be different. In the following slides, we will discuss wiping cloths, dishwashing by hand and placing dishes in a dishwasher. Each will have different levels, so pay close attention to the duties you may have in this area.

Wiping cloths can be used to sanitize work surfaces that have been cleaned and rinsed. Remember, if cloths are to be used wet, then they must be stored in solution and not allowed to dry out in between uses. Otherwise if in a labeled spray bottle, single-use paper towels may be used. Here are some tips for using wiping cloths:

Change sanitizer often because grease, dirt and food debris make the sanitizer less effective.
Store wiping cloths in clean sanitizer.
Use different cloths for food and non-food-contact surfaces.
Clean and rinse wiping cloths before putting them back into the sanitizer.
Use test strips to check the sanitizer strength. Prepare all sanitizers according to the manufacturer’s directions. Chlorine strength should be 100ppm and QAC strength can be 200ppm (unless it is Oasis QAC then up to 400ppm is acceptable), follow the manufacturer’s guidelines.
Store sanitizer below food, food equipment and utensils as this item is still TOXIC!

Again, all dishes must be washed, rinsed and sanitized between uses; this is commonly referred to as warewashing. When washing dishes by hand, follow this procedure: Clean and sanitize the sink-may need to pre-soak. Scrape leftover food into the garbage WASH dishes in hot, soapy water in the first sink. If the water gets too cool or soap suds have diminished, start over. RINSE dishes with clean, hot water in the second sink. SANITIZE by soaking the dishes in the third sink filled with room temperature water and an approved sanitizer. If using chlorine, the strength should be 100ppm. If using QAC, the strength should be 200ppm (unless Oasis 146 is used and then up to 400ppm), follow the manufacturer’s guidelines. AIR DRY all dishes and utensils. Do not use a towel to dry dishes. After dishes and utensils have dried, store them properly on a clean surface. Bowls, plates, and cups should be stored upside down. Utensils should be stored handle up, this includes tableware; serving dishes, forks, spoons, and knives. Change sanitizer water in the 3-compartment sink as often as necessary to maintain proper sanitizer concentrations. Clean the warewash sinks or machines as needed to prevent re-contamination of dishes. DO NOT WASH YOUR HANDS OR DUMP MOP WATER IN THE 3-COMPARTMENT SINK! NOTE: The ONLY chemicals that may be stored above a 3-compartment sink are those that pertain to the wash, rinse, and sanitize steps. Even though all restaurants are required to have a 3-compartment sink, some food establishments may use a mechanical dishwasher to wash, rinse and sanitize the dishes. The same steps as above should be followed-scrape food debris into trash and then place dishes into machine. The type of mechanical dishwasher used will determine the sanitizing method. Some machines will use chemicals to sanitize dishes while others will use heat. The chemical used will be chlorine and should sanitize dishes at 100ppm, this can vary based on temperature and pH of the water in the machine, so check with your food manager to ensure proper sanitation is occurring. While machines that use heat reach water temperatures above 165oF (for a stationary rack, single temperature machines) and all other machines should have water temperatures of at least 180oF. These machines must raise the surface temperature of plates and utensils to 165oF to sanitize properly. Again, chemical test strips or heat strips and thermometers which store the highest temperature reading should be used to verify the machines ability to properly sanitize. Exterior gauges on mechanical dishwashers MAY NOT be used to verify that machines using heat to sanitize are reaching the correct temperatures. These gauges can be inaccurate and unreliable! ALWAYS test your machine with the correct test strips or thermometers that store the highest temperature reading. NOTE: Food employees that use the dishwasher must be trained on how to make sure the machine is washing and sanitizing properly. Water temperature gauges and sanitizer levels must be monitored. A data plate should be on this piece of equipment. To monitor sanitizer levels, use a test kit. Touch test strips to the wet surface of dishes after they are finished going through the dishwasher. Other areas of the food establishment also need attention like the floors, walls and even the trash cans. By keeping equipment and kitchens clean it will help reduce workplace accidents and the potential for food contamination and possible infestations of pests.

The goal of food safety is to prevent the hazards that cause foodborne illness or injury. Foods must be free from signs of filth, spoilage and other contamination. Most hazards found in food are the things you cannot see, smell or taste. We are now going to look at three common hazards: Physical, Chemical and Biological. Most foodborne illnesses are caused by biological hazards or germs. Let’s begin exploring.

Physical Hazards:
Physical Hazards occur when non-food objects such as glass, hair, or pieces of broken equipment, find their way into food as a result of faulty food handling, damaged equipment or by accident. To help prevent physical contamination:

Wash fruits and vegetables carefully
Look closely at the foods you prepare
Keep the food preparation area free of things that can fall into the food.
Check utensils often to ensure they are in good repair. If utensils, such as fryer baskets are found to be damaged, you will then need to repair, replace, or discard them.
Chemical Contamination:
Chemical contamination may be caused by chemicals added on purpose during the processing of food or by accident during any stage of food production. All medicines and chemicals including soaps, cleaners, sanitizers and pesticides must be stored away from food, utensils, warewash areas, and food preparation areas.

If a chemical needs to be stored in the kitchen area, the chemical must be stored below food or food-contact surfaces so that it does not drip or leak into food or onto utensils. If the chemical serves no purpose in the food establishment, remove it from the premises.

Make sure all chemicals are stored in approved containers that have easy-to-read labels and easy-to-follow directions.

Something important to remember is that not all containers are approved for food storage. Unapproved containers include garbage bags, galvanized cans, copper pans, and containers once used for chemicals. Galvanized metals may not be used in contact with acidic foods. Food may not be stored in these containers because chemicals can get into the food.

Follow these tips to keep food safe from chemicals:

Only keep chemicals that are approved for use near food in the establishment.
Store all chemicals below or away from food and food contact surfaces.
Make sure all chemicals are properly labeled.
Keep pesticides in their original labeled containers.
Use only approved food containers to store food.
Check equipment to ensure it is working properly.
While cleaning, keep food and food items protected.
Store chemicals away from single-use items (paper cups, straws, boats, trays).
Separate poisonous or toxic materials by spacing or portioning.

Let’s face it, we live in a world with lots of germs. While some germs are good for us, others can make us very sick. This section of the course will focus on those germs that are harmful to us and that cause foodborne illness. The germs we will discuss are: Parasites, Viruses, and Bacteria. Parasites: Parasites in food are usually tiny worms that live in fish, pork or meat. They can be killed if frozen for specified times or cooked to the proper temperatures. Other parasites may be found in contaminated water. After you eat trichinella larvae, they mature into adult worms in your intestine. The adults then produce larvae that migrate through various tissues, including muscle tissue, shown here by black arrow heads in picture. The small picture shown is a trichinella worm. To help keep foods safe from parasites: Cook all pork, beef and fish to the proper temperatures. Use fish that has been treated to kill parasites for raw dishes like sushi and also obtain products from an approved supplier. Use approved sources of water (Public water suppliers, wells approved by your regulating authority). Freeze pork less than 6 inches thick for 20 days at 5oF to kill any worms. Cook wild game meat thoroughly. Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms. Viruses: Although viruses are small, it only takes a few to make you sick! Also, unlike parasites, viruses are not destroyed by freezing. Unfortunately, at one time or another, we have all had a virus — chicken pox, the common cold, and/or influenza, to name a few. These viruses spread from person to person by coughing or sneezing. Typically, the viruses that are spread through food usually come from the unclean hands of someone preparing our food. Perhaps their hands were not washed or not washed well enough to remove germs-especially from vomit and feces. It is important to wash your hands after using the bathroom or vomiting (after cleaning up any of these as well) because the number of germs will double. This route is called the fecal-oral route of transmission. As gross as this might sound, certain viruses are spread this way. You might be familiar with Hepatitis-A or even the Norovirus. To prevent these illnesses, we must be careful with our personal hygiene-especially when working with any type of food. Interesting information: When a person sneezes, it comes out about 100 miles per hour. Think about the distance those tiny droplets of liquid travel. When a person is infected with Hepatitis-A, they may be sick 15-20 days without knowing it because they show no symptoms. What is scary is that during that time period, they can spread the disease. Think about how many people you come in contact with and how many people they might have contact with. It can add up quickly! According to the Centers for Disease Control and Prevention, about 58% of all foodborne illness outbreaks are caused by the Norovirus. The amount needed to make you sick is an amount that will fit on the tip of a pen. It causes vomiting and diarrhea.

Did you know that only 1% of all bacteria causes disease? That 1%, no matter how small, can cause a lot of problems when working with food! Unlike viruses, bacteria can grow and multiply rapidly in food that is improperly handled. Harmful bacteria are called pathogens. Bacteria grow fast in warm, moist environments; they multiply the fastest at temperatures close to the human body temperature of 98.6oF. They are often odorless, colorless, and tasteless. Bacteria are found everywhere and can grow when food handlers are not careful about time, temperature, and cleanliness. Bacteria can even grow in environments without oxygen — these bacteria are called anaerobic; bacteria that need oxygen to survive are called aerobic.

Interesting Information:

Staphylococcus aureus is found on the skin and in noses of up to 25% of all healthy people and it is frequently responsible for foodborne illness outbreaks.
Salmonellosis is a foodborne illness caused by bacteria found in high protein foods such as poultry, meat, and eggs.
The bacteria that cause foodborne illness come from sources like the soil, animals, raw meat, and people. The bacteria we are most concerned with usually only multiplies in certain foods. These foods are called Time/Temperature Control for Safety (TCS) Foods. TCS’s require time and temperature control for safety to limit pathogen growth or toxin production. In order to keep these foods safe, they must be at proper hot holding (135oF or above) or cold holding temperatures (41oF or below) to keep bacteria from growing. Raw shell eggs may be stored at 45oF or below.

Time/Temperature Control for Safety (TCS) Foods Include:
Meat, fish, poultry, seafood, eggs
Dairy products
Cooked Starches:
Cooked rice, beans, pasta, potatoes
Fruits and Vegetables:
Cooked vegetables
Tofu
Sprouts (alfalfa or bean sprouts)
Cut melons
Cut tomatoes
Garlic or herbs bottled in oil

To keep food safe from bacteria:
Keep Time/Temperature Control for Safety (TCS) Foods out of the temperature danger zone (41oF-135oF).
Do NOT work with food when you are ill (diarrhea, vomiting or fever).
Wash your hands after using the restroom and again when re-entering the kitchen.
Use single-use gloves, suitable utensils and/or deli papers instead of bare hands when handling ready to eat foods.
Wash, Rinse and Sanitize all equipment and food contact surfaces used for food preparation.
Wash your hands after handling raw foods and sanitize all surfaces.
Wash raw fruits and vegetables thoroughly in potable water to remove soil and other contaminants before cutting.
Discard TCS food seven (7) days after it is removed from its original packaging. During those seven (7) days, keep the TCS food at 41oF or below.
Never keep leftovers or prepared foods longer than 7 days, the date of preparation must be counted as Day 1.
Label and date all food that is to be stored longer than twenty four hours with discard date.
Never re-serve open foods to customers; this includes tortilla chips, rolls, salsa, etc.

To help keep Time/Temperature Control for Safety (TCS) food safe, proper temperatures must be met and maintained. Most bacteria do not grow in hot or cold temperatures. But they cannot just be at any temperature-cold foods must be maintained at temperatures of 41oF or colder while hot foods must be maintained at temperatures of 135oF or hotter. The range in between 41oF-135oF is the Temperature Danger Zone. When TCS foods are left in the Temperature Danger Zone, bacteria will multiply and grow rapidly or make poisons that can make people sick. Remember – Time is Ticking. From the time you begin to prepare it, food may have gone through many steps or trips through the danger zone. Think about it-food has been grown, shipped, purchased, received, and stored all before preparation begins. Now add the fact that food workers may thaw, mix, cook, cool, serve or reheat these foods and if not careful it can equal a recipe for disaster. The time food spends in these steps adds up and helps bacteria grow to dangerous numbers. Make sure each step of food preparation is done quickly and safely to keep it out of the danger zone. Also, TCS food may be at room temperature for up to two hours while it is being prepared. When preparing food, only take out a little at a time. Keep the rest of the food hot or cold until time for it to be prepared. If food has been left at room temperature, or you are unsure how long food has been left in the temperature danger zone, you should throw the food away. WHEN IN DOUBT, THROW IT OUT!

Have you ever wondered how pigs in a blanket, kolaches, ham and cheese croissants and sausage biscuits were able to be held in a display cabinet-without temperature control? The following is called "Time as Public Health Control" and we’ll explain how.

If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for service for immediate consumption:

The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;

The food shall be cooked and served, served if ready-to-eat, or discarded within four (4) hours* from the point in time when the food is removed from temperature control;

The food in unmarked containers or packages or marked to exceed a four hour limit shall be discarded; and

Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request, that insure compliance with the above rules and for food that is prepared, cooked, and refrigerated before time is used as public health control.
*If TCS food has an initial temperature of 41oF or below, the food may be kept for six hours if the temperature of the warmest part of the food is monitored to ensure it does not reach 70oF during the six-hour holding period.

To maintain the temperatures of Time/Temperature Control for Safety (TCS) foods, thermometers should be utilized. Case thermometers must be placed inside all refrigerators, prep tables, and walk-in cooler units and warmers to ensure foods are kept cold and/or hot. Place the thermometer at the top of the unit and closest to the door, or the warmest place in the cooler. By placing thermometers in multiple locations within each cooler unit, it is possible to safeguard against hot spots. Keep the thermometers in an area that are easy to find. Remember to check the temperature of coolers regularly. If a cooler stops working, move all foods that require temperature control to a working unit.

Tips:

Do not line cooler shelves with aluminum foil. This can restrict the flow of cold air and cause the cooler unit to function poorly.
Do not overstock cooler shelves with product. This can also restrict the flow of cold air and cause the cooler unit to function poorly.

RECOMMENDED Safe Food Temperatures Using a food thermometer is the ONLY reliable way to ensure food safety. 165oF… Poultry, ground poultry, stuffing with poultry, meat & fish, stuffed meat and pasta, microwave cooking and reheating, reheating leftovers. 155oF… Ground meat & fish, injected meat (i.e. tenderized) 145oF… Meat, fish & raw shell eggs 135oF… Hot holding of foods 41oF… Cold holding of foods Meat = beef, pork & lamb Poultry = chicken, turkey, duck & goose These foods must be held at the appropriate temperature for a minimum of 15 seconds. Raw animal foods cooked in the microwave, must be allowed to stand covered for two minutes after cooking to obtain temperature equilibrium. Roasts, corned beef roast, and cured pork roasts should be cooked in an oven that is preheated to the temperature specified for the roast’s weight. When cooking large meat items, such as turkeys, cook the dressing separate from the turkey in order to ensure proper temperature requirements are met. Hot holding devices such as crock pots, steam tables, and display cases may not be used to reheat time/temperature control for safety foods. Reheating of foods for hot holding must be completed within two hours. As shown above, thermometers will play a vital role in checking food temperatures. The most common types of food thermometers used are dial, digital, infrared, and thermocouples (probe type thermometer). Before we move any further, thermometers should be calibrated before their use. One way to check thermometer accuracy is to place the thermometer in a cup of crushed ice and water (if dimple present, submerge above the mark). The mixture should register 32oF. If the thermometer does not indicate this temperature it should either be adjusted or replaced. Always check the manufacture label for proper calibration procedures (check for calibration correction factors on manufacturing label).

Bacteria will grow and multiply quickly when foods are in the Temperature Danger Zone. As food handlers, it is important to keep cold food in a refrigerator, on ice, or other approved methods in order to help prevent bacteria from growing. If ice is used to keep foods cold, make sure the ice completely surrounds the container and up to the top level of the food. Remember, this ice may not be used for human consumption at this point. Maintain the temperature of cold foods at 41oF or less. This also includes salads made with TCS foods at room temperature. These salads must be cooled to 41oF or less within 4 hours of preparation. It is a good idea to make salads and sandwich fillers with cold ingredients when possible.

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When dealing with leftovers or cooking foods ahead of time, it is important to follow an approved cooling method. This step is the most critical one because bacteria can grow quickly in cooling foods that are going through the temperature danger zone. More importantly, certain bacteria can make poisons that are not destroyed by reheating temperatures. TCS foods need to be cooled within 2 hours or less from 135oF to 70oF and 4 hours or less from 70oF to 41oF. Total time equals 6 hours. The following methods are approved for cooling: Reduce large/solid foods into smaller or thinner pieces (brisket, turkey) Place food in 2 inch shallow pans and place into cold holding Use rapid cooling equipment Stir the food in a container placed in an ice water bath Use containers that help the heat transfer happen faster Add ice as an ingredient Remember when cooling foods in cold holding equipment, containers should be arranged to provide maximum heat transfer through the container walls, kept loosely covered or uncovered if protected from overhead contamination to help speed the heat transfer from the surface of the food.

Cooling Method: Size Reduction
A large whole food like turkey or ham may be cut into slices to be cooled. Here are the steps:

Cut the cooked meat into pieces no more than 4 inches thick.
Spread the slices out on a tray so they are not touching each other.
Put the pans in the refrigerator on the top shelf where nothing can drip into them.
Let air move around the pans-do not stack or cover the pans.
Cover the pans after the food reaches 41oF.
Cooling Method: Shallow pan
Large containers of food should be divided into several shallow pans to cool. This method works well for foods like refried beans, rice, potatoes, chili, soups, etc. Here are the steps for the shallow pan method:

Put hot food into shallow pans-2 inches deep or less.
Put the pans in the refrigerator on the top shelf where nothing can drip into them.
Again, let air move around the pans-do not stack or cover the pans.
Cover the pans after the food reaches 41oF.
Cooling Method: Time and Temperature Monitored
Foods may also be cooled in a two-step process as long as the temperature of the food is constantly monitored and it meets certain temperature requirements.

Step 1: Foods must cool from 135oF to 70oF in 2 hours or less.
Step 2: Foods must finish cooling from 70oF to 41oF in 4 hours. The total time equals 6 hours or less.
An example for this process is below:
Close the sink drain. Put hot container in the basin of sink.
Fill the sink with ice up to the level of food in container. Now add cold water to the ice.
To help food cool faster, stir the food often. Also, monitor temperature from 135oF to 70oF in 2 hours or less.
As ice melts, add more to keep food cool.
Finish the last cooling step-70oF to 41oF in 4 hours or less. Not to exceed 6 hours.
At 41oF, cover food and place in refrigerator.

Frozen foods must be thawed safely to keep bacteria from growing. The following methods are safe for thawing foods: In a refrigerator that maintains food temperature at 41oF or less, leave the food in the refrigerator until completely thawed. This method is the safest and slowest. Make sure raw meat is stored on the bottom shelf. Place the food in a large, shallow pan for this thawing method. Completely submerged under cold running water. Water must be running at a speed which causes loose food particles to float off. Water temperature should be 70oF or less. Once food is thawed, cook or cold hold at 41oF or less. As part of a cooking process or in the microwave. Most of these items will be small (burritos, TV dinners, etc.) After the microwave is used for thawing, the food must be cooked immediately. Remember that once frozen food is thawed, it may not be refrozen.

Food Allergies: Food allergies can be very serious and can cause sudden, life-threatening reactions. Symptoms include tingling sensation, hives, swelling of the mouth and throat, difficulty in breathing and loss of consciousness. Foods that can cause most allergies are: milk, soy, eggs, wheat, peanuts, nuts, fish and shellfish. If you have an allergy to any of these, even the smallest amount can cause a reaction.

People that have these allergies MUST AVOID any source of the food which makes them sick-even if it is listed as an ingredient or prepared in equipment that touched the particular food.
Food sources: All foods served to the public must come from approved sources. Food prepared from home or any home canned food may not be served in the food establishment. Food received without invoices should be rejected.
Make sure that food is in good condition and properly labeled when received; large ice crystals are a sign the food may have been thawed and refrozen. Reject any canned foods if there are dents on the seams or rims; swollen cans are a sign of botulism. Fresh meat should be firm and elastic when touched. Sunken, cloudy eyes are a sign of spoiled fish. While stickiness under the wings is a sign that poultry is of poor quality.
Food should be received in the same condition it was shipped. For example: foods marked as frozen should be received frozen.
Food additives must never be used to mask spoilage.
Raw shell eggs must be clean, unbroken and marked by USDA inspectors.
Meat and poultry must be stamped by the USDA or the state department of agriculture.
Shellfish: Clams, oysters, or mussels must have an identification tag attached to each container. These tags must be collected and kept on site for 90 days after the shellfish have been sold.
Make sure that the display cases, buffets, and salad bars are clean and in good repair to protect food from possible consumer contamination.
All food items and ingredients that have been removed from their original packaging must be labeled with common name of the food; the only exception to this is dry pasta.
Food-contact Surfaces: Surfaces of equipment or utensils with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food. These surfaces must be smooth, non-absorbent, and easily cleanable. They must be free of sharp angles, and be finished to have smooth joints and welds. These surfaces must be washed, rinsed, and sanitized as often as necessary to maintain sanitation; however, if the articles/utensils are in constant use, they must be washed, rinsed, and sanitized every four hours.
Pest control: Rodents, cockroaches, and flies must be kept outside of the food establishment because of their ability to spread germs. If pesticides are necessary, they should be applied by a licensed pest control applicator. All foods and food related items must be protected during applications of pesticides. To help keep pests out of the food establishments:
Keep doors closed or screened
Cover holes in walls and seal all cracks
Cover garbage cans, keep lids on exterior dumpsters closed
Throw away all cardboard boxes
Keep food covered and clean-up spills quickly
Monitor doors for any outer openings (maintain door sweeps)
Plumbing: Contact city code enforcement in regards to plumbing requirements. Basic requirements include:
Indirect connections (minimum 1 inch vertical air gap or air vent) at 3-compartment sinks, all food preparation sinks, mechanical dishwashers, ice machines, floor drains in walk-in refrigeration units, steam tables and salad bars. At these places, no direct connection to the sewer shall exist.
A vacuum breaker or approved backflow prevention device shall be installed if a hose is connected (this includes outside of the establishment).
A backflow prevention device must be in place at the soda fountain in order to prevent carbonic acid from being back-siphoned into the public drinking water supply and the beverage itself.

EMERGENCIES: Stop serving food and IMMEDIATELY contact the Health Department if any of the following occurs:
Fire, Flood or Sewage Back-up
No hot or cold water or Electricity
Possible foodborne illness outbreak or chemical contamination
Please remember, if you have any questions in regards to safe food handling, check with the certified food manager on duty.

Updated: 4/5/2017

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