serving it safe

Serving It Safe

Jean Weese, Ph.D. R.D.

Extension Food Safety Specialist

Emily Campbell, Janice Hall, Susan Hill,

Bridgette Griffin, Janet Johnson, Angela Treadaway, Kristin Woods

Regional Extension Agents

Alabama Cooperative Extension System

Introduce Yourself:

1. Name and Job Title

2. School and School District

3. What do you hope to learn during this workshop?

To Ensure Food Safety…

Empower employees

Help them understand

Hold them responsible

Public Health Regulations

State and local public health department codes are different than those presented.

We will attempt to present the regulations for Alabama

NEW TEMPERATURE DANGER ZONE

41° F - 135° F Danger Zone in the 2005 Food Code

45° F to 140° F Alabama Danger Zone

(Alabama will transition into the new Zone but it will be over a 10 year period of time)

Serving It Safe

Chapter 1

Food Safety is Top Priority

Food Safety is a Top Priority

Foodborne Illness in Alabama - 2003788 cases Salmonellosis320 cases Shigellosis218 cases Giardiasis186 cases Campylobacteriosis57 cases Cryptosporidiosis24 cases Hepatitis A17 cases E. coli 0157:H713 cases Listeriosis

Activity 1

Could this happen in our foodservice operation?

If “yes”, describe why

If “no”, what food safety measures are in place to prevent such a problem from occurring

Foodborne Illness

“food poisoning”

carried by food or water

must be diagnosed by a laboratory analysis that identifies the illness.

Foodborne Outbreak

happens when two or more people become ill from eating a common food

confirmed when a laboratory analysis shows the source to be a specific food

3 TYPES OF FOOD CONTAMINANTS

1. BIOLOGICALpathogens spread mostly by foodhandlers

unsanitary facilities and equipment

pests

Contaminants continued….2. CHEMICAL -sanitizers, pesticides,

detergents, polishes, cleaning agents, caustic chemicals

Train employees Clear labels and stored away from food Measure correctly Use test kits to check concentration Wash hands afterwards Wash fresh fruits and vegetables Monitor pest control operators

Metal containers – use only NSF and UL labeled

Contaminants continued….

3. PHYSICAL – easily seen and often reported any foreign objects

dirt, hair, mail polish, insects, glass, staples, bone Scoop for ice Store toothpicks, etc. below food Shields on lights Clean can openers Remove staples, etc. in receiving area away from food Avoid temp equipment fixes that could fall off Use hair restraints No nail polish, jewelry No pencils behind ears Only approved food containers for storage Never re-use single use containers

What must be done to keep food safe?

1. Where does hazard occur in your operation?

2. How can hazard contaminate food?

3. How do you prevent contamination?

Activity 2

Where are the hazards?

Think-Pair-Share

Food Safety is Top Priority

ACTION PLAN – HANDOUT

Serving It Safe

Chapter 2Prevent Foodborne Illness—

Understanding Microorganisms

What happens in the body?

Harmful microorganisms ingestedPeriod of timeSymptomsLaboratory test necessary

Contamination Occurs

Receiving Preparation and serving Cross-contamination Employee to food contact Unsanitary facilities and equipment Disease-spreading pests

MAIN CAUSES OF FOODBORNE ILLINESS

Poor personal hygieneTime/temperature abuseCross-contamination

Practice Good Personal Hygiene

Clean body Clean clothing Clean hands Proper glove use Establish good personal hygiene

procedures

Control Time & Temperature

Temperature danger zone: 45° - 140°F Not to exceed 4 hours, except cool-down Document temperatures & time Includes receiving, storage, preparation,

holding, serving, cooling, and reheating Pass food through danger zone quickly

Control Time & Temperature

Chilling Food Alabama Code

140° to 70° within 2 hours

70° to 45° within 4 hours

Use the Tools!

Food thermometers Only way to judge internal temperature Common types

Bi-metallic stemmed thermometer Digital thermometer

Easily accessible for employees

DETERMINE TEMP WHEN FOOD IS:

Received In Hot-holding Cabinets Being Cooked On Service Line Cooled for Later Cold Storage Leftover Reheated

•Clean and sanitize after every use.

•Insert into center, thickest part; to cover sensor

•Wait till rests; 15 seconds

•Take three measurements

Calibrate Routinely

Use Thermometers Correctly!

Calibration of Thermometer

Two Methods:

Ice-Point Method

Boiling-Point Method

Hands-On Activity

Calibrate a Food Thermometer Using the Ice-Point Method

Use the Tools!

How to use a food thermometer

How to Use a Thermometer

Clean and sanitize between uses Calibrate them regularly Insert thermometer stem or probe into

thickest part of product Wait steady reading before recording

temperature Never use mercury or spirit-filled glass

thermometers to check food temperature

Cross - Contamination

Hand to food

Food to food

Equipment to food

Prevent Hand-to-Food Cross-contamination

Wash hands correctly and often Cover cuts, sores, wounds Avoid nail polish and artificial nails Avoid jewelry Use single-use gloves correctly

WASH HANDS BEFORE…..

Beginning food preparationPutting on disposable glovesServing customers

WASH HANDS AFTER…..

Upon arriving at work and after breaks Leaving restroom & again at kitchen Eating, drinking, smoking, chewing Using phone or handkerchief Handling inventory or raw food Touching or scratching body Coughing or Sneezing

AND ALSO AFTER…..

Clearing or cleaning tables Cleaning dirty plates and utensils Handling garbage Handling money Touching dirty aprons or surfaces Using cleaning utensils

Gloves

4-10

Are for single-use only

Must never replace hand washing

Should be right for the task

Must be safe, durable, and clean

Must fit properly – buy variety

MUST BE USED PROPERLY

Change your gloves…..

As soon as soiled or torn

Before beginning a different task

After handling raw meat

Before handling cooked or ready-to-eat

Prevent Hand-to-Food Cross-contamination

How to Wash Hands Correctly

Prevent Food-to-Food Cross-contamination

Store raw foods below cooked foods. Do not mix leftover food with fresh food. Wash all fresh produce in cold running

water. Do not prepare raw meat and raw fruits or

vegetables on the same surface.

5-3

Assign specific equipment to specific types of food.

Cross Contamination: Equipment Issues

Prevent Equipment-to-Food Cross-contamination

Properly clean and sanitize equipment before use and before being used to prepare another food

Designate Separate Work Areas

Change to clean utensils when replenishing steam table.

Clean & Sanitize after each use Equipment Work Surfaces Utensils

Use Specific Containers with Clear LabelsNever Re-use single-use containers or wraps

Prevent Equipment-to-Food Cross-contamination

Prevent Equipment-to-Food Cross-contamination

Sanitize wiping cloths Rinse & Store in clean sanitizing

solution after each use Check concentration frequently

Preventing Foodborne Illness

Practice good personal hygiene Control time and temperature Prevent cross-contamination

Responsibilities of Foodservice Manager

Knowing and implementing regulations Solving problems of noncompliance Maintaining current knowledge Training employees Holding employees responsible

Responsibilities of Foodservice Employees

Learning about food safety Following food safety requirements and

guidelines

What To Do?

How should the foodservice manager respond if symptoms of foodborne illness are reported to the foodservice?

Keep cool and calm! Seek guidance Stop serving any suspect food Keep samples Report to & cooperate with health officials Report all gathered information Only health professionals to give advice Direct media to school district reps Only designated personnel notifies parents

Proper Managerial Response

Proper Managerial Response

Gather information from your own kitchen

Determine handling before and during prep Interview employees Have documentation available

Keep names and phone numbers of officials to be contacted.

Small Group Activity

Case Study: Field Trip Frenzy

Time to Think

How safe is your kitchen?

Think-Pair-Share

Prevent Foodborne Illness-

Understanding Microorganisms

ACTION PLAN – HANDOUT

Serving It Safe

Chapter 3

Basic Facts about Microorganisms

Common Causes of Foodborne Illness

Bacteria Viruses Fungi – molds & yeasts Parasites

3 ways bacteria can cause foodborne illness

Single cell that can grow and reproduce

Produce toxins Produce spores

Bacteria Characteristics

Describe the bacteriaSymptoms of foodborne illnessFoods involved in outbreaksPrevention strategies

Viruses that cause foodborne illness

Norwalk & Norwalk-like viral agents

Hepatitis

Fungi that cause foodborne illness

Molds

Toxins can be dangerous

Discard molded foodYeasts

Discard any food with unnatural color or smell

Parasites that cause foodborne illness

CyclosporiasisGiardiasisTrichinosis

How do microorganisms grow?

Why are bacteria considered Vegetative? What is a Spore?

How do microorganisms grow?

Stages of growth:

Lag phase

Log phase

Stationary phase

Death phase

Controlling growth of microorganisms

F Food

A Acidity

T Temperature

T Time

O Oxygen

M Moisture

F- Food

How food contributes to growth of bacteria:

Definition of PHF

Potentially Hazardous Foods Included on Menus

Animal products Vegetables and plant products Shelf-stable foods, once opened Raw fruits and vegetables Raw seed sprouts and garlic-in-oil

mixtures

Controlling the growth of bacteria in Food:

Reputable supplier Avoid cross-contamination Safe internal temperature and test with

food thermometer

A- Acidity

pH range of 4.6 to 7.5 Control of acidity to control growth of

bacteria

T- Temperature

Temperature Danger Zone - 45°F to 140°F

Some bacteria can survive between 32°F and 45°F

Controlling temperature:

Control temperature of food during storage, preparation, holding, cooling, reheating, and service

Use food and equipment thermometers Dry Store at 50-70°

Temperature control continued...

Cook to required internal temperature Keep foods out of danger zone

T- Time

Microorganisms need time to grow

One bacterium = one million in four hours

Controlling Time to control bacterial growth:

Store foods quickly, especially in refrigerator and freezer (PHF)

Prepare foods as close to service time as possible

Check temperatures over time Cook foods to safe internal temperatures

for proper time

Time control continued…

140 to 70 in 2 hours; 70 to 45 in 4 hours Mark date and time for all refrigerator &

freezer foods Reheat leftovers to 165°F for 15 seconds

O- Oxygen

Aerobic Anaerobic Controlling oxygen

M- Moisture

Bacteria need water for growth Aw

Low moisture foods resistant to bacteria Controlling Moisture to control growth of

bacteria

Small Group Activity

Case Study – Food Mystery

Think-Pair-Share

Basic Facts about Microorganisms

ACTION PLAN – page 83

Serving It Safe

Chapter 4

A Clean and Sanitary Foodservice

Personal Hygiene

Personal hygiene & work attire are important

Establish guidelines for good personal hygiene

Proper hand washing

Dress for Food Safety Success

• Clean, appropriate uniform

• Clean apron

• Avoid jewelry

• Wear hair restraint

• Wear safe shoes

Common Sense - or maybe not!Know when & how to wash handsTaste food the correct wayNever taste food containing raw

ingredients of animal originFollow rules for eating, smoking, etcReport illnesses to managerNever wear apron to the restroom

Food-safe Facility

• Clean floors, walls, & ceilings Clean & sanitary serving areas Good ventilation Clean employee restrooms Clean & neat trash collection areas Effective pest control program

Pest Control GuidelinesKeep them out! – deny food water and shelter

ongoing pest control program – licensed operator

fill openings around pipes, fittings

screens, in good repair

self-closing doors, air doors

tight-fitting lids on labeled containers

store food off floor 6”

inspect foods and destroy infested

clean grease traps

Cockroaches Any place that is dark, warm, moist and hard

to clean Holes, boxes, seams of bags folds of paper

Seeing one in day is sign of serious infestation

Strong oily odor Feces like pepper grains Dark capsule-shaped egg cases

Flies

Enter through tiny holes size of pinhead

Contaminate with mouth, hair, feces, feet

Lay eggs in warm decaying material, away from sun

Rodents

Signs: Droppings Gnawing Tracks in dust Nesting materials Holes in baseboards and walls

Activity

Food-Safe Facility Checklist

Definitions

Clean – no visible food particles

Sanitary – number of microorganisms has been reduced to a level that is not harmful

Sanitizing Methods

Heat

Chemical

Heat Sanitizing

Manually

Dishwashing Machine

Chemical Sanitizing

Chlorine

Iodine

Quaternary Ammonium Compounds (Quats)

Chemical Sanitizing – Three-Compartment Sink

Step 1: Clean & sanitize sinks Step 2: Scape and pre-soak

Wash in 1st sink, 110°Rinse in 2nd sink, 110°Sanitize in 3rd sink, 171°

Step 3: Air dry Step 4: Store

Heat Sanitizing- Dishwashing Machine

Wash at 150°

Rinse at 180°

Large Equipment

Step 1: Unplug (electricity and accidental start) Step 2: Remove loose food particles Step 3: Wash, rinse, sanitize removable parts Step 4: Wash, rinse, sanitize

non-immersible parts Step 5: Clean non-food contact surfaces Step 6: Re-sanitize external food-contact surfaces

Who is responsible for food safety?

Manager

Employees

Think-Pair-Share

A Clean and Sanitary Foodservice

ACTION PLAN – page 92

Serving It Safe

Chapter 5

A Process for Preventing Foodborne Illness

Foodservice Process

1. Purchasing

2. Receiving

3. Storing

4. Preparing

5. Cooking

6. Holding and Serving

7. Cooling

8. Reheating

Purchasing-Vendor

Federal and State health standards Clean delivery trucks with adequate

refrigeration and freezer units, correct temperatures, separate raw and fresh foods

Standardized food sanitation written policy and procedures

Train employees in sanitation

Purchasing-Purchaser

Work with vendor Food delivery schedule Vendor standardized procedures in print Purchase specification Vendor sanitation report

Food Safety Guidelines for Receiving

Train employees for receiving duties Organize space, equipment and lighting

for receiving efficiency Inspect delivery trucks Inspect food immediately

RECEIVING

Packaged – insert between two packages

Milk – open a carton and insert two inches in

Frozen – insert between two packages

Receiving

Receiving Decisions Activity

Safe Food Storage

Dry storage-long holding for less perishable items

Refrigerator-short-term for perishable items Deep-chilling unit-spec. foods for short time

Freezer-long term food storage

Small Group Activity

1. Share information most applicable to your operation

2. Give at least 1 example of how you can use these guidelines in your operation

3. Share information about your school’s food storage

Preparing Foods Safely

Thaw foods safely

4 safe methods to thaw frozen foods

Preparing Foods Safely

Freezing does not kill bacteria.

Thawing – 4 Safe Methods

1. In refrigerator at 41°F

2. Under flowing water 70°F

3. In microwave – cook immediately

Not for schools

4. As part of cooking process

Preparing Foods Safely

Complete pre-preparation safely

Follow food safety guidelines for pre-preparation

Preparing Foods Safely

•Pre preparation:

Assemble recipe ingredients

Weigh or measure ingredients

Assemble small equipment & utensils

Cautions: Prep is usually done at room temp

Commonly a point of cross contamination

•Wash hands first

•Prepare no further in advance than necessary

•Small batches; refrigerate immediately

at or below 41°F

•Wash fresh fruits and vegetables regardless of how it will be served

•Use scrub brush on thick skinned produce

Guidelines for Preparation continued….

Guidelines for Preparation continued…..

Avoid cross-contamination Wash hands correctly first Raw separate from Ready-to-Serve Wash, rinse, sanitize cutting boards,

utensils, equipment, all food contact surfaces after each contact with a food. Wash hands again.

Batter, breading, marinades for one recipe only. Use as recipe states.

Guidelines for Preparation continued…..

Report cans of bad food to manager, purchaser, and vendor

Keep can, lid and box with important tracking numbers

Mark can as “Do Not use”Afterwards, discard according to state

and district proceduresBe especially careful with PHF

Preparing Foods Safely

Follow food safety guidelines for panned foods to be cooked later

Follow food safety guidelines for cold foods that will not be cooked

Guidelines for Panned Foods to be Cooked Later

Wash hands, use gloves properly20 minute limit for preparation, then

chill to holdAvoid cross-contaminationCover during storageDocument internal temp during

holding

Guidelines for Cold Foods Not to be Cooked

Wash hands, use gloves Chill safely prepared ingredients before combining

in recipe Small batches; cold store immediately Prepare no further in advance than necessary Hold below 41°F; and document Avoid cross-contamination Wash, rinse, sanitize cutting boards, utensils,

equipment, all food contact surfaces after each contact with a food. Wash hands again.

Cooking Foods Safely

• Follow food safety guidelines for cooking foods

• Cook to minimum safe internal temperatures

Guidelines for Cooking Foods Safely

•Follow manufacturer’s directions and follow recipes

•Stir frequently to ensure even heat

•Avoid overloading fryers

•Regulate portion size and thickness for cooking together and uniformly

•Never interrupt cooking

Guidelines for Cooking Foods Safely

Use food thermometer on equipment and food thermometers• Check in several places, thickest parts• Don’t touch pan or bone with thermometer• Use serving utensil or single use gloves• Taste food correctly• Reach safe internal temperatures

• Poultry and casseroles – 165°F• Ground Meats – 155°F• Fish – 145°F

Continued…

Holding and Serving Food Safely

Follow food safety guidelines for Holding and Serving

Follow food safety guidelines for Employees on the Service Line

Follow food safety guidelines for Sanitary Self-service

Guidelines for Holding and ServingFoods Safely

Use hot-holding equipment for service, not reheating

Use refrigeration or ice surrounding items Stir at intervals Check temps every 30 minutes; sanitize

thermometers Document temperatures while in TDZ Cover hot holding equipment; retain heat Monitor temp of hot-holding equipment Don’t refresh pans, change pans

Guidelines for Employees on Service Line

Use good personal hygiene Wash hands and arms correctly Use cleaned, sanitized long-handled ladles and

spoons Don’t touch parts of plates, food trays, flatware that

will touch food or mouths Single-use gloves, tongs to serve by hand Clean and sanitize equipment after each use Use lids and sneeze guards Always wash hands between tasks Always clean and sanitize prep areas and equipment

between tasks Discard garnishes from service line

Guidelines for Safe Self-Service

Monitor customers in self-servicePost signs of advice for customersRemove contaminated foodsUse packaged foods to avoid

contaminationMonitor and document internal temps

of self service foods every 30 minutes

Cooling Food Safely

Follow steps for safe cooling Chill hot food to 70° within 2 hours

and then to 45° in an additional 4 hours

Store cooked foods above raw foods in the refrigerator/freezer

Guidelines for Cooling Foods Safely

Avoid cross-contamination: cover loosely

Reduce food massUse shallow, pre-chilled pans less

than 4 inches deepStainless steel better chills faster

than plastic

Guidelines for Cooling Foods Safely Continued…..

Use ice-water bath Use quick-chill unit Pre-chill in freezer before refrigeration, stir Provide air flow around foods; no stacking NEVER cool food at room temperature Stir frequently; cold paddles, washed and

sanitized Measure and document temps during

cooling Cover and label cooled foods with name,

date, time of preparation

Cooling ProperlyFrom 140°F down to 70°F in 2

hoursFrom 70°F to 45°F in additional 4

hoursFoods not reaching 70°F within 2

hours must be reheated immediately to 165°F for 15 secs.

Reheating Foods Safely

Follow guidelines for reheating food

Take foods through the temperature danger zone quickly

Guidelines for Reheating Foods Safely Pass through TDZ quickly Reheat previously cooked food to 165°F, 15

sec. internal temp Heat to 165°F, 15 sec., when adding precooked

food to recipe Heat sauce, soup, gravy to 165°F15 sec. Never reheat in hot-holding equipment Never mix leftovers with fresh batches Food held at 41°F or less may be held 7 days Assure refrigeration can hold leftovers at 41°F

or below

Think-Pair-Share

A Process for Preventing Foodborne Illness

ACTION PLAN – HANDOUT

Serving It Safe

Chapter 6Introduction to Hazard

Analysis and Critical Control Point (HACCP)

Introduction to HACCP

A preventative process, food safety system

To reduce risk of foodborne illness By proper food handling Through Monitoring procedures and Recordkeeping Focus is on food

Five Risk Factors

Foods from unsafe sourcesPoor personal hygiene Inadequate cooking Improper holding temperaturesContaminated equipment

HACCP helps. . .

Identify hazardous foods and procedures

Develop procedures to controlMonitor use of proceduresVerify that system is working

Basic Food Safety Procedures

Personal hygiene Facility design—clean and sanitary Vendors Food specifications Routine cleaning and sanitation Equipment maintenance

Seven Principles of HACCP

1. Identify hazards2. Identify Critical Control Points (CCP)3. Establish critical limits (CL)4. Establish monitoring procedures5. Establish corrective actions6. Establish verification procedures7. Establish record keeping procedures

HACCP: Prevent foodborne illness

Identify hazardous foods and procedures Develop procedures to reduce risk Monitor use of procedures Verify that food is safe to eat

1. Identify Hazards

Track each food Review menus Group foods Potentially hazardous food Evaluate Rank

2. Identify Critical Control Points

CCPs Hazard can be controlled Hazard can be prevented Loss of control Unacceptable health risk

3. Establish Critical Limits

CL Standards

Observable Measurable Usually temperature

and time

pH Humidity Salt concentration Available chlorine

4. Establish monitoring procedures

Use CL Monitor Potentially Hazardous Food Identify deficiency outside CL Train on how to monitor

5. Establish Corrective Action

CCP does not meet CL Need for corrective action Examples

6. Establish Verification

How often are corrective actions needed?

What tests can be done? Use routine inspection from public

health.

7. Establish Record Keeping

System to document HACCP process and monitor results

Records help continue to improve procedures and HACCP

Seven Principles of HACCP

1. Identify hazards2. Identify Critical Control Points (CCP)3. Establish critical limits4. Establish monitoring procedures5. Establish corrective actions6. Establish verification procedures7. Establish record keeping procedures

Questions Questions

?

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