Providing Safe Food

SERVE SAFE





Chapter 1: Providing Safe Food



Vocabulary



 Food born Illness- Illness carried or transmitted

to people by food.



 Food born Illness Outbreak- two or more people

experience the same illness after eating the same

food.



 Flow of Food- path food takes from purchasing and

receiving, through storing, preparing, cooking,

holding, cooling, reheating, and serving.



 FDA Food Code- science based reference for retail

food establishments on how to prevent food bourn

illnesses.



 Contamination- presence of harmful substances in

food. Some occur naturally, or are human or

environmentally introduced.



 Ready-to-eat food- Any food that is edible with out

further washing or cooking.



 Time-Temperature abuse- Food has been time-

temperature abused any time it has been allowed to

remain too long at a temperature favorable to

growth of microorganisms and the production of

toxins. 4 hour maximum.



 Potentially Hazardous Foods- food that contains

moisture and protein and that has a neutral or

slightly acidic PH. Require time-temperature

control to prevent growth.

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 Cross-Contamination- Occurs when microorganisms are

transferred from one food or surface to another.

(Most commonly occurs with utensils.)



 Personal Hygiene- Habits that include keeping

hands, hair, and body clean, and wearing clean and

appropriate uniforms.



 Pathogen- Organisms that will make you ill, bad

bacteria





Populations at Risk



 Infants or children



 Elderly



 Sick or immune deficient



 Pregnant women







Conditions for Growth

F-Food high in protein (meat, fish, soy, beans, rice,

dairy, and eggs)

A- Acid at very low level or 7.0 or below



T- Temperature between 41˚ to 135˚



T- Time control of 4 hours maximum



O- Oxygen for bacteria growth



M- Moisture of 5.4 or higher







Hazards

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 Biological- bacteria, virus, parasites, or fungi



 Chemical- pesticides, food additives, or

preservatives



 Physical- foreign object, dirt, hair, finger nail,

or glass





How Food Becomes Unsafe



1) Purchasing food from unsafe sources



2) Failing to cook food adequately



3) Holding food at improper temperatures (135˚ or

below)



4) Using contaminated equipment



5) Poor personal hygiene







90% of all chicken has salmonella

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Chapter 2: The Microworld



Vocabulary



 Spores- Form that some bacteria can take to protect

themselves when nutrients are not available. Can

resist heat allowing it to survive cooking

temperatures. Also survive cold temperature and

revert back to a form capable of growth.



 Food Born Toxin-Mediated Infection- Result of a

person eating food containing pathogens, which then

produces illness causing toxin in the intestines.

*Ends in –sis, it’s an infection







Microbial Contaminants



 Staph- infection related to dirty hands



 Salmonella



 Hepatitis A- yellow skin, outbreak if one person is

infected.





Preservatives



 Salt



 Alcohol



 Vinegar



 Oil

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Major Food Born Illnesses



Infections



 Campylobacteriosis



 Salmonellosis



 Listerosis



 Vibrio Parahaemolyticus (Gastroenteritis)



 Vibrio Vulnificus (Primary Septicemia/

Gastroenteritis)



Intoxications



 Bacillus Cereus (Gastroenteritis)



 Staphylococcal (Gastroenteritis)



 Botulism



Toxin-Mediated Infections



 Clostridium Perfringens (Gastroenteritis) -

Pathogens that is either a toxin of infection

(Botulism and E coli.)



 Hemorrhagis Colitis





*Hepatitis C- Transfers through blood and weakens your

immune system. No cure

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Parasitic Food Born Illnesses



1) Anisakiasis- Raw or undercooked fish



2) Cyclosporiasis- Produce washed with water

containing parasites



3) Cryptosporidiosis- untreated water



4) Giardiasis- improperly treated water

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Chapter 3: Contamination, Food Allergies, and Food Born

Illnesses



Vocabulary



 Ciguatera Fish Poisoning- Illness that occurs when

a person eats fish that has consumed ciguatoxin

which is found in certain marine algae. The toxin

accumulates in fish when they consume smaller fish

that have eaten the algae. Commonly associated with

predatory reef fish such as Barracuda, Grouper,

Jacks, and Snapper caught in the Pacific, West

Indian Ocean, and the Caribbean Sea.



 Scombroid Poisoning- Illness caused by consuming

high levels of histamine, a toxin that forms when

scombroid and other species of fish are subjected

to time-temperature abuse.



 Toxin Metal Poisoning- Illness that results when

food containing toxic metals is eaten. Usually

occurs when acidic food is handled with utensils or

prepared in equipment containing these metals.





Common Shellfish Poisoning Symptoms



 Paralytic Shellfish Poisoning- Dizziness, nausea,

vomiting, and diarrhea



 Neurotoxic Shellfish Poisoning- Hot or cold,

dizziness, vomiting, and diarrhea



 Amnesic Shellfish Poisoning- Vomiting, diarrhea,

abdominal pain, confusion, memory loss,

disorientation, seizure, and coma.







*Shellfish Tag- says when shellfish was caught

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Plant Toxins



 Fava Beans



 Rhubarb Leaves



 Jimsonweed



 Water Hemlock



 Honey from Bees that have gathered nectar from

mountain laurel or rhododendrons



 Milk from cows that have eaten snakeroot.





Chemicals



1) Store in locked cabinet or away from food



2) Label chemicals properly



3) MSDS- Material Safety Data Sheet





Allergic Reactions



 Itching in and around the mouth, face, and scalp



 Tightening in the throat



 Wheezing or shortness of breath



 Hives



 Swelling of the face, eyes, hands, or feet



 Abdominal cramps, vomiting, diarrhea



 Loss of consciousness

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 Death





Common Allergens



 Peanuts



 Milk



 Soy



 Shellfish



 Wheat









Chapter 4: The Safe Food Handler



Vocabulary



 Carriers- carry pathogens and infect others, yet

never become ill themselves



 Infected Lesion- wound contaminated with a pathogen

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 Finger Cot- Protective covering used to cover a

properly bandaged cut or wound on the finger.



 Exclusion- Prohibiting food handlers from working

in the establishment due to specific medical

conditions.



 Restrictions- Prohibiting food handlers from

working with or around food, food equipment and

utensils.





Avoid



 Scratching the scalp



 Running fingers through hair



 Wiping or touching nose



 Rubbing an ear



 Touching a pimple or an open sore



 Wearing a dirty uniform



 Coughing or sneezing in the hand



 Spitting in the establishment

Proper Hygiene



 Proper bathing



 Proper hand washing- elbow to finger tips, twenty

seconds, warm water and soap



 Hair washing



 Clean hat or hair restraint

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 Clean clothing



 Appropriate shoes



 Removing jewelry from hands and arms



 Hand maintenance



 Proper glove use

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Chapter 5: The Flow of Food An Introduction



Vocabulary



 Calibration-Process of ensuring that a thermometer

gives accurate reading by adjusting it to a known

standard, such as the freezing point or boiling

point of water.



 Boiling Point Method- Method of calibrating

thermometers based on the boiling point of water.



 Ice-Point Method- Method of calibrating a

thermometer based on the freezing point of water



 Time-Temperature Indicator (TTI)- Time and

temperature monitoring device attached to a food

shipment to determine if the products temperature

has exceeded safe limits during shipment or larger

storage.



 Two stage cooling- take whatever is cooked down to

room temperature within 2 hours. Then you have 4

hours top get it to 40˚ in the refrigerator.

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*Reheat at 165˚ for at least 15 seconds if it falls

below 135˚





Holding Temperatures



 Meats- 41˚ or below



 Frozen Foods- 0˚to -10˚or below



 Produce- 45˚ or below



 Dairy- 41˚or below



 Ready-to-eat foods- 41˚







Thermometers



 Immersion Probe



 Surface Probe



 Penetration Probe







Chapter 6: The Flow of Food: Purchasing and Receiving



Vocabulary



 Reduced Oxygen Packaging (ROP)- Packaging method

used to prevent the growth of microorganisms in

packaged food by reducing the oxygen in the

packaging. ROP methods include MAP, Sous Vide, and

vacuum Packaging.



 Modified Atmosphere Packaging (MAP)- Packaging

method by which the air inside of a package is

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altered using gases, such as carbon dioxide and

nitrogen.



 Sous Vide- Packaging method by which cooked or

partially cooked food is vacuum-packed in

individual pouches and then chilled. This food is

heated for service in the establishment.



 Ultra High temperature (UHT)- Pasteurized food-

food that is heat-treated at very high temperatures

to kill microorganisms. This food is often also

aseptically packaged- sealed under sterile

conditions to keep them from being contaminated.



 Shellstock identification Tag- Each container of

live, molluscan shellfish received must have an ID

tag that must remain attached to the container

until all the shellfish have been used. Tags must

be kept on file for 90 days for the harvest date of

the shellfish.







General Purchasing



 Buy only from suppliers who get their products from

approved sources



 Make sure suppliers are reputable



 Schedule deliveries for off-peak hours and receive

only on delivery at a time



 Make sure enough trained staff is available to

promptly receive, inspect, and store food.



 Inspect deliveries carefully



 Use properly calibrated thermometers to sample

temperatures of received food items.

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 Check shipment for intact packaging and signs of

refreezing, prior wetness, and pest infestations.



 Inspect deliveries immediately and put items away

as quickly as possible.





Fish Inspections  Not stinky or slimy



 Smell like ocean, not

bleach

Chicken

 Eyes clear and bulgy

 Ice- Packed(chicken

 Gills red in box with ice)



 Flesh bounces back  Cry-Vac(CO2 or O2 out

when touched in plastic)



 IQF- (individually

quick frozen)

Live Seafood Inspections

 Yellow

 Shells not crushed

(clams and muscles)  Firm to the touch



 If open should close  Whole chicken should

when shaken only be in cooler 4

days

 Receive lobsters LIVE

 Not sticky No purple

or discoloration around

Red Meat neck or wings tips.



 Firm



 Red- beef Eggs



 Light red- lamb  Smells like sulfur-

don’t except

 Pink-pork

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 Cracked or broken-

don’t except





Dairy



 Cut mold off I inch

around the cheese and

it can be used





Caned Goods and Dried

Goods



 No swollen or dented

cans



 No broken Package









Chapter 7: The Flow of Food- Storage



Vocabulary



 Refrigerated Storage- Storage used to hold

potentially hazardous food at an internal

temperature of 41 ˚ or lower (Coldest in back of

refrigerator)



 Frozen Storage- Storage typically designed to hold

food at temperatures that will keep it frozen



 Dry Storage- storage used to hold dry and canned

food at temperatures between 50˚-70˚and at a

relative humidity of 50-60%

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 First in, First out (FIFO)- Method of stock

rotation in which products are shelved based on

their use-by or expiration dates, so oldest

products are used first.



 Shelf Life- recommended period of time during which

food can be stored and remain suitable for use



 Hygrometer- instrument used to measure relative

humidity in storage areas





General Storage Guidelines



 Label Food



 Rotate products to ensure that the oldest inventory

is used first



 Establish a schedule to ensure that stored product

is depleted on a regular basis.



 Discard food that has passed the manufacturer’s

expiration date



 Transfer food between containers properly



 Keep potentially hazardous food out of the

temperature danger zone



 Check temperature of stored food and storage areas



 Store food in designated storage areas



 Keep all storage area clean and dry and keep

shelves 6 inches from the floor and walls



 Clean dollies, carts, transporters, and trays often

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Refrigerated Storage



 Set refrigerator to the proper temperature



 Monitor food temperature regularly



 Do not overload refrigerators



 Use open shelving



 Never place hot food in the refrigerator



 Keep refrigerator doors closed as much as possible



 Store raw meat, poultry, and fish separately from

cooked and ready-to-eat food to prevent cross-

contamination



 Wrap food properly







Frozen Storage



 Keep freezers at a temperature that will keep

products frozen



 Check freezer temperature regularly



 Place frozen food deliveries in freezers as soon as

they have been inspected



 When freezing food that has been prepared on site,

clearly label the food



 Use caution when placing food into freezers



 Defrost freezers regularly



 Keep the unit closed as much as possible





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Dry Storage



 Keep Storeroom cool and dry



 Make sure storerooms are well ventilated



 Keep dry food out of direct sunlight



 Keep the area clean







Chapter 8: The Flow of Food- Preparation



Vocabulary



 Variance- Document issued by a regulatory agency

that allows a requirement to be waived or modified.



 Minimum Internal Cooking Temperature- The required

minimum temperature the internal portion of food

much reach in order to sufficiently reduce the

number of microorganisms that might be present.

This temperature is specific to the type of food

being cooked. Food must reach and hold its required

minimum temperature for a specified amount of time.



 Ice water Bath- Method of cooling food in which a

container holding hot food is places into a sink or

larger container of ice water.



 Ice paddle- Plastic paddle filled with ice, or with

water and then frozen. Then used to stir hot food,

it cools it quickly.





Meat, Fish, and Poultry

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 Use clean and sanitized work areas, cutting boards,

knives, and utensils.



 Wash hands properly



 Remove from refrigerated storage only as much

product as you can prepare at one time



 Return raw prepared meat to refrigeration, or cook

it as quickly as possible.







Salads Containing Potentially Hazardous Foods



 Make sure potentially hazardous leftovers that will

be used to make salads have been handled safely



 Leave food in the refrigerator until all

ingredients are ready to be mixed



 Consider chilling all ingredients and utensils

before using them to make the salad



 Prepare food in small batches, so large amounts of

food do not sit at room temperature for a long

period of time





Eggs and Egg Mixtures



 Handle pooled eggs with special care



 Consider using pasteurized shell eggs or egg

products when preparing egg dishes requiring little

or no cooking



 Operations that serve high-risk populations, such

as hospitals and nursing homes, must take special

care when using eggs

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 Promptly clean and sanitize all equipment and

utensils used to prepare eggs





Batter and Breading



 Prepare batter in small batches



 When breading food that will be cooked at a later

time, store it in the refrigerators as soon as

possible



 Throw out any unused batter or breading after each

shift





Produce



 Make sure fruit and vegetables do not come in

contact with surfaces exposed to raw meat and

poultry



 Wash fruit and vegetables thoroughly under running

water to remove dirt and other contaminants before

cutting, cooking, or combining with other

ingredients



 When soaking or storing produce in standing water

or an ice slurry, do not mix different items or

multiple bathes of the same item



 Refrigerate and hold cut melon at 41˚ F or lower

since they are potentially hazardous



 Do not pass sulfites(preservatives that maintain

freshness) to food



 If your establishment primarily serves high-risk

population, do not serve raw seed sprouts.

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Ice



 Ice that will be consumed or used to chill food

must be made from drinking water



 Ice used to chill food or beverages should never be

used as an ingredient



 Use a clean, sanitized container and ice scoop to

transfer ice from an ice machine to other

containers.







Preparation Practices that Require a Variance



 Smoke food or uses food additives as a method of

food preservation



 Cures Food



 Custom-process animals for personal use (dressing a

deer or turkey)



 Serves raw or undercooked fish, eggs, shellfish, or

meat (excluding steaks)



 Sprouts, seeds, or beans







Minimum Internal Cooking Temperatures



 Ground Meat- 155˚ Minimum for 15 seconds



 Poultry- 165˚ Minimum for 15 seconds



 Game (Rabbit, Quail, Squab)- 155˚ Minimum for 15

seconds



 Anything in a microwave- 165˚

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 Fish- 145˚ Minimum for 15 seconds



 Eggs- 145˚ Minimum for 15 seconds



 Dairy- 145˚ Minimum for 15 seconds



 Beef- 145˚ Minimum for 15 seconds



 Steaks and Chops- 145˚ Minimum for 15 seconds



 Fruits and Vegetables- 135˚ Minimum for 15 seconds



 Roast- 145˚ minimum for 4 Minutes







Preferred Thawing



 Controlled environment (refrigerator)



 Tap Water (must be running)



 Microwave (must be cooked immediately after

thawing)





Fresh Juice



 Must have a variance from regulatory agency and

must be approved by Hazard Analysis Critical

Control Point (HACCP) or a have a warning label.







Cooling



 For dense food, spread in pan with more surface

area



 Plastic retains heat, use stainless steal



 Cut Roasts or other large meat into pieces

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Chapter 9: The Flow of Food- Service



Vocabulary



 Hot Holding Equipment- Equipment such as chafing

dishes, steam tables, and heated cabinets

specifically designed to hold food at an internal

temperature of 135˚ or higher.



 Cold Holding Equipment- Equipment specifically

designed to hold cold food as internal temperature

of 41˚ or lower.



 Off Site Service- Service of food to someplace

other than where it is prepared or cooked,

including catering or vending.







General Rules for Holding Food



 Check the internal temperature of food using a

thermometer



 Check the temperature of food at least every 4

hours



 Establish a policy to ensure that food being held

for service will be discarded after a predetermined

amount of time

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 Cover food and install sneeze guards to protect

food from contaminants



 Prepare food in small batches so it will be used

faster





Hot Food



 Potentially hazardous hot food must be held at an

internal temperature of 135 or higher



 Only use hot-holding equipment to reheat food if it

is designed to do so



 Never use hot-holding equipment to reheat food if

it is not designed to do so.



 Stir food at regular intervals to distribute heat

evenly



 When serving, need to contain a label that

specifies when the item must be thrown out



 It is sold, served, or discarded with in 4 hours





Cold Food



 Potentially hazardous cold food must be held at an

internal temperature of 41 or lower



 Only use cold-holding equipment that can keep food

at a proper temperature



 Do not store food directly in ice (only exception

vegetables and fruit)

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 When serving, needs to contain a label that

specifies both the time it was removed and the time

it must be thrown out



 Sold, served, or discarded within 6 hours





Kitchen Staff



 Use clean and sanitized utensils for serving



 Use serving utensils with long handles



 Store serving utensils properly



 Minimize bare hand contact with food that is cooked

or ready to eat



 Practice good personal hygiene







Servers



 Glassware and dishes should be handled properly



 Glassware and dishes should not be stacked when

serving



 Flatware and utensils should be held at the handle



 Minimize bare hand contact with food that is cooked

or ready to eat



 Use ice scoop or tongs to get ice



 Practice good personal hygiene



 Never use cloths meant for cleaning food spills for

any other purpose

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Re-serving Food Safely



 Menu items returned by on customer cannot be re-

served to another customer



 Never re-serve uncovered condiments



 Do not re-serve uneaten bread or rolls to other

customers







Self Service Areas



 Protect food on display with sneeze guards or food

shields



 Identify all food items



 Maintain proper food temperatures



 Replenish food on a timely basis



 Keep raw meat, fish, and poultry separate from

cooked and ready to eat food



 Do not let customers refill soiled plates or use

soiled silverware at the food bar





Off Site Service



 Use rigid, insulated food containers capable of

maintaining food temperatures at 135° or higher or

41° or lower



 Clean the inside of delivery vehicles regularly



 Practice good personal with distributing food



 Check internal food temperature regularly

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 Label food with storage, shelf life, and reheating

instructions for employees at off-site locations



 Consider providing food safety guidelines for

consumers





Catering



 Make sure safe drinking water is available for

cooking, dishwashing, and hand washing



 Ensure that adequate power is available for cooking

and holding equipment



 Using insulated containers to hold potentially

hazardous food



 Serve cold food in containers on ice or in chilled

gel-filled containers



 Store raw food and ready to eat items separately



 Use single use items



 If leftovers are give to customers, provide

instructions on how they should be handled



 Place garbage disposal containers away from food

preparation and serving areas





Vending Machines



 Keep potentially hazardous food at the right

temperature



 Equip vending machines with automatic shut-off

controls

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 Check product shelf life daily



 Dispense potentially hazardous food in it’s

original containers



 Fresh fruit with edible peels should be washed and

wrapped before being put in a machine









Chapter 10: Food Safety Management Systems



Vocabulary



 Food Safety Management System- group of programs,

procedures, and measures designed to prevent food

born illness by actively controlling risks and

hazards throughout the flow of food



 Active Managerial Control- Food safety management

system designed to prevent food born illness by

addressing the five most common risk factors

identified by the Centers for Disease Control and

Prevention (CDC)



 Hazard Analysis Critical Control Point (HACCP)-

Food safety management system based on the idea

that is significant biological, chemical, or

physical hazards are identified at specific points

with in a products flow through the operation, they

can be prevented, eliminated, or reduced to safe

levels.

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Active Managerial Control Risks



 Purchasing food from unsafe sources



 Failing to cook food adequately



 Holding food at improper temperatures



 Using contaminated equipment



 Practicing poor personal hygiene





The Active Managerial Control Approach



 Consider the five risk factors as they apply

throughout the flow of food and identify and issues

that could impact food safety



 Develop policies and procedures that address the

issues that were identified



 Regularly monitor the policies and procedures that

have been developed



 Verify that the policies and procedures you have

established are actually controlling the risk

factors







The Seven HACCP Principles



1. Conduct a hazard analysis



2. Determine critical control points (CCP)’s



3. Establish critical limits



4. Establish monitoring procedures

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5. Identify corrective actions



6. Verify that the system works



7. Establish procedures for record keeping and

documentation







*HACCP system based on a written plan that follows food

through the flow of food







Must have a HACCP Plan if the Establishment-



 Smokes or cures food as a method of food

preservation



 Uses food additives as a method of food

preservation



 Packages food using a reduced-oxygen packaging

method



 Offers live, molluscan shellfish from a display

tank



 Custom process animals for personal use



 Packages un-pasteurized juice for sale to the

consumer without a warning label



 Serves sprouts, beans, or seeds





Developing a Crisis Management Plan



 Develop a crisis-management team



 Identify potential crises

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 Develop simple instructions for responding to each

type of crisis



 Assemble a contact list with names and numbers, and

post it by phones



 Develop a crisis-communication plan



1. A list of media contacts to call for press

conferences or briefings, including a media

relations plan with “do’s and don’ts” for dealing

with media

2. A list of media responses or a question and

answer sheet suggesting what to say to each crisis



3. Sample press release that can be tailored

quickly to each incident

4. A plan for communicating with employees during

the crisis. Possibilities including shift meetings,

e-mail, and telephone trees



 Assign and train a spokesperson to handle media

relations



 Assemble a crisis kit for the establishment



 Test the plan by running a simulation to make sure

it works as intended

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Chapter 11: Sanitary Facilities and Pest Management



Vocabulary



 Air Gap- Air space used to separate a water-supply

outlet from any potentially contaminated source.

The air space between the floor drain and the

drainpipe is the only completely reliable method

for preventing backflow



 Backflow- unwanted, reverse flow of contaminants

through a cross-connection into a potable water

supply



 Cross connections- physical link through which

contaminants from drains, sewers, or other

wastewater sources can enter a potable water supply

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 Potable water- water that is safe to drink



 Vacuum breaker- device for preventing the backflow

of contaminants into a potable water system



 Cleaning- process of removing food and other types

of soil from a surface such as a countertop



 Sanitizing- process of reducing the number of

microorganisms on a clean surface to safe levels.

Common way to heat sanitize is to immerse them in

or spray with hot water of 171° or more for 30

seconds.



 Chemical Sanitizing- using chemical solution to

reduce the number of microorganism on a clean

surface top safe levels. Sanitized chemically by

immersing them in a specific concentration of

solution for a specific period of time, or by

rinsing, swabbing, or spraying the items with a

specific concentration of sanitizing solution



 Sanitizer- chemicals used to sanitize



 Master cleaning schedule- detailed schedule listing

all cleaning tasks in an establishment, when and

how they are to be preformed, and who will perform

them



 Integrated Pest Management (IPM)- Program using

prevention measures top keep pests from entering an

establishment and control measures to eliminate any

pests that do get inside



 Pest Control Operator (PCO)- Licensed professional

who uses safe, up to date methods to prevent and

control pests

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 Infestation- Situation that exists when pests

overrun or inhabit an establishment in large

numbers





Most Common Sanitization Methods



 Quats



 Bleach



 Iodine



 Heat 165° or higher







Nonabsorbant, nonslip flooring



 Walk-in refrigerators



 Food-preparation areas



 Dishwashing area



 Restrooms



 Other areas subject to moisture







Nonporous resilient flooring (recommended because)



 Relatively inexpensive



 Easy to clean and maintain



 Capable of handling heavy traffic



 Resistant to grease or repair

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Hard surface Flooring



 Not resilient and may crack or chip if heavy

objects are dropped



 Does not absorb sound



 Somewhat difficult to clean



 May break objects dropped on them



 Can be slippery



 More expensive





Carpeting (Not recommended in)



 Beverage stations



 Major traffic aisles



 Wait staff service areas



 Tray and dish drop off areas



 Hand washing stations





Hand washing stations



 Hot and cold running water



 Soap



 Means to dry hands



 Waste container



 Signage indicating employees are required to wash

hands before returning to work

SERVE SAFE









Station Equipment must be



 Safe



 Durable



 Corrosion resistant



 Nonabsorbant



 Sufficient in weight and thickness to withstand

repeated cleaning



 Smooth and easy to clean



 Resistant to pitting, chipping, scratching, and

decomposition







Water Supply



 Approved public water mains



 Private water sources that are regularly maintained

and tested



 Bottled drinking water



 Closed, potable water containers filled with

potable water



 On-premise water storage tanks



 Water transport vehicles that are properly

maintained



 If using a well you must check local regulatory

agency for information on inspections, testing, and

other requirements

SERVE SAFE



 If water main breaks you CANNOT use running water.

You can either boil water or bottle use bottled

water. Must purchase ice.





Lights



 Position Overhead or ceiling lights above

workstations so employees do not cast shadows on

the work surface



 Use shatter resistant light bulb and protective

covers make of metal mesh or plastic



 Provide shields for heats lamps

Garbage Disposal



 Garbage should be removed from food-preparation

areas as quickly as possible to prevent odors,

pests, and possible contamination. Do not carry

garbage above or across food- preparation areas



 Plastic bags and wet strength paper bags may be

used to line garbage containers



 Garbage containers must be leak proof, water proof,

and pest proof, and have tightly fitting lids.

Typically they should be made of galvanized metal

or an approved plastic, and they should be easy to

clean



 Garbage containers should be cleaned frequently and

thoroughly, both inside and out. This will help

keep odors and pest to a minimum. Areas used for

cleaning garbage containers should not be located

near, not used to food preparation or storage

SERVE SAFE



 Out door trash receptacles should be kept covered

at all times





Solvent Cleaners



 Work well in areas where grease has been burnt on,

this include grills backsplashes, oven doors, and

range hoods



 They are usually only effective at full strength,

making them costly to use on large areas









Acid Cleaners



 Are often used to remove scale in dishwashing

machines and steam tables, they also work well on

rust stains and tarnish on copper and brass



 They vary in type and strength based on the

cleaners purpose. Follow the instructions carefully

and use with caution





Abrasive Cleaners



 Often used to remove baked on food in pots and

pans. Also used on floors



 They should be used with caution since they can

scratch surfaces

SERVE SAFE



Three Compartment Sink



 Area for rinsing away food or for scrapping food

into garbage containers



 Drain boards to hold both soiled and clean items



 A thermometer to measure water temperature



 A clock with a second hand that allows employees to

time how long items have been immersed in the

sanitizing sink.





Master cleaning Schedule



 What should be cleaned?



 Who should clean it?



 When it should be cleaned?



 How it should be cleaned?







Doors, windows, and Vents



 Screen all windows and vents with at least 16 mesh

per square inch screening. Large mesh can let in

mosquitoes or flies. Check screens regularly and

clean and replace them as needed



 Install self closing devices and door sweeps on all

doors. Repair gaps and cracks in doorframes and

thresholds. Used weather stripping on the bottom of

doors with no threshold.



 Install air curtains (also called air doors or fly

fans) above or alongside doors. These devices blow

SERVE SAFE



a steady steam of air across the entryway creating

an air shield around doors left open.



 Keep all exterior openings closed tightly. Drive

through windows should be closed when not in use





Pipes



 Use concrete to fill holes or sheet metal to cover

openings around pipes



 Install screens over ventilation pipes and ducts on

the roof



 Cover floor drains with hinge grates to keep

rodents out. Rats are very good swimmers and can

enter buildings through drainpipes.







Floors and walls



 Seal all cracks in floors and walls. Use a

permanents sealant recommended by your FCO or

local health department.



 Properly seal spaces or cracks where stationary

equipment is fitted to the floor. Use an approved

sealant or concrete, depending on the size of the

gaps.





Denying Pests Food and Shelter



 Dispose of garbage quickly and correctly



 Store recyclables in clean, pest-proof containers

as far away from your building as local regs allow.

SERVE SAFE



 Store all food and supplies properly and as quickly

as possible



 Clean the establishment thoroughly.





Grounds and outdoor dining areas.



 Mow the grass, pull weeds, get rid of standing

water, and pick up litter



 Cover all outdoor garbage containers



 Remove dirty dishes and uneaten food from tables,

cleaning them quickly as possible



 Do not allow employees or customers to feed birds

or other wildlife on the grounds





Professional pest control



 Talk to other foodservice managers



 Make sure the PCO is licensed or certified by your

state, as required by federal law



 Ask the PCO if they belong to any professional

organizations



 Ask for proof of insurance



 Weigh all the factors, not just price





Pesticides



 Keep in their original containers

SERVE SAFE



 Store pesticides in locked cabinets away from areas

where food is stored and prepped



 Store aerosol or pressurized spray cans in cool

places



 Check local regulations before disposing of

pesticides, since many chemicals are considered

hazardous waste.



 Keep a copy of the corresponding MSDS on the

premises.









Chapter 12: Food Safety Regulations and Standards



Vocabulary



 US Department of Agriculture- Federal Agency who

inspects the quality grading of meat, meat

products, poultry, dairy, eggs, and egg products,

fruits and vegetables shipped across state lines



 FDA- Issues the FDA code, inspects food services

that cross state borders such as food service on

planes and trains

SERVE SAFE



 FDA Food Code- Assists state health departments in

developing regulations for a foodservice inspection

program





Purpose of an inspection program is to:



 Meet minimum food safety standards



 Protect the public’s health



 Convey new food safety information



 Provide an establishment with a written report







USDA



 Responsible for inspections and quality grading or

meat and poultry



 Provides these services through the FSIS







FDA



 Issues the FDA food code



 Inspects food service operation



 Shares responsibility with the USDA for inspecting

food processing plants to ensure standards of

purity, wholesomeness, and compliance with labeling

requirements

SERVE SAFE









FDA Food Care Covers the Following Areas



 Food handling and preparation



 Personal



 Equipment and utensils



 Cleaning and sanitizing



 Utilities and services



 Construction and maintenance



 Food service units



 Compliance procedures





Inspection Frequency



 Size and complexity of the operation



 An establishment inspection history



 Clientele’s susceptibility to food born illness



 Work load of the local health department and the

number of inspectors available







Steps in the Inspection process



 Ask for identification



 Cooperate



 Take notes



 Keep the relationship professional

SERVE SAFE



 Be prepared to provide records requested by the

inspector



 Discuss violations and time frames for corrections

with the inspector



 Follow up









Chapter 13: Employee Food Safety Training



Vocabulary



 Training need- Gap between what employees need to

know and know



 Training objective- statement that describes what

an employee should be able to do after training has

been completed



 Training Plan- List of events that will take place

during the training system. Should include

objectives, training tools, and specific talking

points



 Training Delivery Methods- Approaches for training

employees. (lectures, demos, or CD-ROMS)



 Evaluation- used to determine employees knowledge.

Might be a written or oral based test





Critical Food Safety Knowledge for Employees



 Proper personal hygiene

SERVE SAFE



 Safe food preparation



 Proper cleaning and sanitizing



 Safe chemical handling



 Pest identification and prevention