IDPH Food Service Sanitation Manager Certification Course Your

IDPH Food Service Sanitation Manager Certification Course Your Title upon completion: IDPH Certified Foodservice Manager Valid: 5 years 90 Days to comply with certification requirements

Quiz: 1. 2. 3. 4. 5. What food group includes Alligators? What is the Temperature Danger Zone? What is Darla’s Middle Name? Name the best football team in the National Football League? E. Coli 0157: H 7 is most often associated with what food group?

Introductions: Name, place of employment, excitement level scale 1 -10! n n Snacks Bathroom breaks Smoking Course Description

Food Safety: n Name benefits of food safety: n n n Satisfied Customers Good reputation Increased Business Minimal food waste - decreased cost Higher staff morale Higher profits Name consequences of poor food safety: Foodborne disease outbreaks Food contamination – spoilage Food waste Closure of premises Customer complaints Pests Poor reputation Less profits

Definitions: n Foodborne Illness: Illness caused by food n n 76, 000 reported cases per year –U. S. CDC Foodborne Outbreak: 2 or more people who experience the same illness after eating the same food confirmed through lab analysis exception: Botulism and chemically caused

Foodborne Illness Risk Factors: Bad Behaviors: Must control! n Improper Holding Temperatures n Inadequate Cooking n Contaminated Equipment n Poor Personal Hygiene n Unsafe Food Practices

Who has control over Risk Factors? n. Managers Show: Osaka clip: http: //www. wqad. com/news/wqad-osakarestuarant-you-tube-toadlicker 081110, 0, 455538. story

Hazards to Food Safety Causes of Foodborne illness n Biological Hazards n n Chemical Hazards n n Micro-organisms: Bacteria, Viruses, Parasites Fungus, Molds Takes just one sickness to be considered foodborne outbreak Physical Hazards n An object that you can see

Biological Hazards n n Bacteria grow in food and in the body Viruses and Parasites cannot grow in food, only in the body. n Percentage of FB illness attributable to various pathogens: n n n Bacteria 30% Protozoa 3% Viruses 67% (scary!!)

Chemical Hazards n Natural- Mycotoxins, scombroid and ciguatera, mushrooms, allergens n Added- Medicines, pesticides, cleaners, sanitizers

Physical Hazards n Typically caused by poor handling procedures in the food flow: Plastics n Staples n Band-aids n Hair n Glass n Metal shavings n ……………… n

Serv. Safe Video 1 n. Introduction to Food Safety

Groups at Highest Risk: § Elderly § Young Children § Pregnant Women § Immune Impaired

Time-Temperature Abuse n n Allowing food to remain too long in the danger zone: Between 41˚F – 135 ˚F. Too long? n 4 Hours Cumulative Time

How Food becomes time-temp. abused: n n n Failing to hold or store food at required temperatures Failing to cook or reheat food to temperatures that kill micro-organisms Failing to cool food properly

Cross-Contamination n n Transferring pathogens from one surface or food to another: Which is more dangerous: cooked to raw or raw to cooked contamination?

Quiz: GOOD LUCK:

Microorganisms § § Viruses Bacteria Protozoa/Parasites Mold

Viruses § Vary widely in ability to withstand heat and cold. § Do not require potentially hazardous foods to survive. § Do not increase in number while they are in food. § Food and food-contact surfaces serve to transport viruses which reproduce once in a human host. § Outbreaks almost always due to poor personal hygiene or a contaminated water supply. Fecal Matter

Norovirus/Norwalk-like Source: fecal-oral contamination § direct person-to-person spread § consumption of contaminated food/water Symptoms: 24 -48 hours § vomiting, diarrhea, abdominal cramps, nausea § highly contagious (10 vial particles sufficient to infect individual) § viral shedding can continue 2 weeks after recovery § 60% of U. S. population is exposed by age 50 § in 2004, represented 61% of FBI in Illinois

Hepatitis A Virus Source: § human fecal or oral contamination § sewage polluted water Foods involved: § § raw/undercooked shellfish and mollusks contaminated vegetables highly handled food without subsequent cooking milk

Virus: Hepatitis A Symptoms: 15 -50 days § § § inflammation of the liver fever, nausea, abdominal pain fatigue and possibly jaundice Prevention: § § good personal hygiene food from safe/certified sources potable water supply cook shellfish thoroughly

Bacteria § § Single cell organism Grows under “ideal” conditions Some produce spores Often implicated in foodborne illness § Some produce infection – others intoxication

Infection § § § Infection -- when the bacteria makes you ill. Most bacteria that cause an infectious foodborne illness takes 6 -72 hours before you show symptoms. Salmonella and Listeria are examples.

Intoxication § Intoxication-- when the waste product produced by the bacteria makes you ill. § Most bacteria that cause an intoxication foodborne illness will let you know they are there in less than 6 hours – some in 30 minutes! § Staphylococcus aureus is a good example.

Foods Identified with Outbreaks § Foods containing milk or milk products – Sauces, puddings and gravies § Eggs and egg products – Custards and cream pies § Meats, poultry, fish, shellfish and crustacea

Other foods … § § § Baked and boiled potatoes Plant foods that have been heat-treated Raw seeds and sprouts Sliced melons Tofu and other soy foods Garlic and oil mixtures

Potentially Hazardous Food (PHF) vs. TCS Foods n n PHF – A food that requires temperature control because it supports the rapid and progressive growth of pathogens Included foods: Animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil

TCS Foods n n A food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin production. Still includes: animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil.

Clostridium botulinum Foods involved: § improperly canned low acid food § cooked food in low oxygen conditions § vacuum packaged food § garlic in oil § grilled onions or mushroom § baked potatoes Symptoms: 12 -36 hours § visual disturbances, vertigo, swallowing difficulty, respiratory paralysis

Clostridium perfringens Characteristics: § Vegetative spores resistant to cooking § Produces toxins between 70 -120º F § “cafeteria germ” or “deli-belly” Symptoms: 9 to 15 hours § diarrhea

Escherichia coli 0157: H 7 Sources: § human fecal contamination § intestinal tract warm-blooded animals Foods involved: § raw/undercooked ground beef & red meats § other foods: unpasteurized cider, bean sprouts, imported cheese Symptoms: 12 -72 hrs § abdominal pain, watery/bloody diarrhea, nausea, vomiting, fever with some types

Salmonella enteritidis Source: § domestic and wild animals § infected humans Foods involved: § raw/undercooked poultry, eggs, meat § unpasteurized milk and dairy products Symptoms: 8 hrs-3 days § abdominal pain (diarrhea), nausea, headaches and fever

Staphylococcus aureus Source: § infected humans (skin, nose, throat, sores) Foods involved: § cooked or warmed over foods high in protein, sugar and salt Symptoms: 1 -6 hours § nausea, vomiting, diarrhea and dehydration

Listeria monocytogenes Sources : § soil § decaying vegetation (silage) § 37 species of mammals Foods involved: § soil grown fruits and vegetables § § § raw and unpasteurized milk, soft cheeses uncooked meat, ground beef, poultry deli meats, hot dogs, hard salami, sausages

Listeria monocytogenes Characteristics: § grows between 34°F to 122°F § prefers 86°F to 117°F § grows over a p. H range of 4. 0 to 9. 5 Symptoms: few days to 3 weeks § ingestion of fewer than 1000 cells thought sufficient to cause symptoms § fever, nausea, vomiting, fatigue, diarrhea, meningitis, pregnancy complications § may be leading fatal foodborne infection in U. S. (33% overall fatality rate)

Shigella Source: § infected humans § flies Foods involved: § raw produce § moist prepared foods § direct contamination Symptoms: 12 -50 hours § diarrhea, fever, chills, dehydration

Campylobacter jejuni § widely distributed in nature § found in intestinal tract of animals and distributed during processing § undercooked meat, poultry, unpasteurized dairy products, cross-contaminated foods

FAT TOM Conditions Bacteria Need Food Acidity Temperature Time Oxygen Moisture

F… stands for Food Protein and cooked carbohydrates: § § § egg, meat, fish, poultry and egg products custard, cream pie milk or milk products pudding, sauces, gravies, ice cream cooked rice and pasta cooked vegetables and soups

A … stands for Acidity Acid lemon 2. 2 chlorine bleach sanitizing canned peach peas solution 7. 0 4. 2 baking soda 5. 7 Alkaline Base 8. 4 Neutral tomato 4. 5 human blood chicken 7. 4 6. 2 undiluted chlorine bleach 11. 4 Bacteria grow best near neutral p. H 7

Acidity § Bacteria grow best near neutral. § Food with a p. H near neutral include animal products like meat, fish, poultry, dairy products, and eggs. § Foods with a p. H below 4. 6 are considered acidic and do not support the growth of Clostridium botulinum.

T… stands for Temperature

T… stands for Time Look how long it takes bacteria to double at different temperatures: 90º F 30 minutes 70º F 1 -1/2 hours 60º F 2 -1/4 hours 50º F 3 hours 40º F 12 hours 32 -35º F 36 hours

Time in minutes # of bacteria 10 0: 20 20 0: 40 40 1: 00 80 1: 20 160 1: 40 320 2: 00 640 3: 00 5, 120 4: 00 40, 960 5: 00 327, 680 6: 00 2, 621, 440 7: 00 20, 971, 520 How fast bacteria grows 0

O … stands for Oxygen Bacteria can be: § Anaerobic – only grow without air § Aerobic – only grow with air § Facultative - ability to adjust Most bacteria that affect man are aerobic.

M … stands for Moisture (a ) w § Bacteria need moisture to grow § Bacteria need an aw of 8. 5 or higher to grow.

Controlling Bacterial Growth § Add acid § Raise or lower temperature § Decrease moisture § Reduce time in danger zone

Vegetative Bacteria Found on many raw animal foods (meat, fish, eggs, milk), processed foods Salmonella E. Coli 0157: H 7 Listeria Monocytogenes Control Measures: Cooking No Bare Hand contact with RTE Handwashing Employee Health Temperature Control n

Bacterial Spore-Formers n Spore_ Survival mechanism for certain bacteria, Heat Resistant C. perfringens n C. botulinum n B. cereus n Control Measures: Proper Cooling Hot and Cold Holding

Protozoa Giardia § § Most frequent cause of non-bacterial diarrhea Consumption of contaminated water and direct person to person contact Cryptosporidium § Spread through fecal contamination § Incidences are high in day care and nursing home facilities

Parasites Cyclospora § One cell parasite § Ingesting contaminated food or water and various types of fresh produce Trichinella § Source: undercooked pork/wild game § Freeze 5º F > 30 days or cook 160º F

Mold § Some cause allergic reactions and respiratory problems § Under right conditions, a few molds can produce mycotoxins – poisonous toxins that can make you sick § While they prefer warm conditions, molds can grow in refrigeration § Can tolerate sugar and salt better than most § other food invaders See chart when to use and when to dispose

Major Food Allergens n n n n Cow’s Milk Peanuts Soybeans Shellfish Wheat Tree Nuts Fish Eggs

Allergen Awareness Training n n Food allergens are considered the biggest health threat in full service restaurants because of the complexity of ingredients Managers are required to ensure threat employees are properly trained in food safety, including food allergy awareness!

Serv. Safe Video 2 n Overview of Foodborne Microorganisms and Allergens

Review Quiz – Serve. Safe 2 n What are Microorganisms that can cause illness called? n Pathogens

Name 4 types of microorganisms n Bacteria n Viruses n Fungus n Parasites

Name 6 conditions for growth that bacteria need: n n n Food Acidity Temperature Time Oxygen Moisture

Nutrients Bacteria need to grow and survive: n. Carbohydrates n. Protein

Temperature Danger Zone? n 41˚F – 135 ˚F

Time required for micro-organisms to grow to levels to cause sickness? n 4 + hours at temps in the danger zone

Of the six conditions for pathogen growth , which 2 can you control? n. Time n. Temperature

Name some basic characteristics of a virus: n Needs a living host n Often caused by poor personal hygiene n Fecal/oral route

Personal Hygiene

CDC identified “Poor Personal Hygiene” as 1 of the top 5 leading causes of Foodborne Illness • Hand-washing is a critical aspect of personal cleanliness. • Hands are the most common vehicles for transferring bacteria.

Wash Hands After. . . n Using the restroom n Contact with body fluids n Touching areas of body n Touching unclean equipment, work surfaces, soiled clothing n Using tobacco of any form

Wash Hands. . . n Before and after preparing or eating food and beverages n After handling raw meat, poultry, fish or eggs n Clearing/scraping dirty dishes/utensils n After using chemicals

24 Hours

5 10 15 Handwashing Procedure 20 Use hot running water • • • Wet hands; add soap; lather Scrub 20 seconds Rinse under running hot water Dry with paper towel or air dryer Don’t re-contaminate

Handwash Activity: n. Glow Germ

Ready-to-Eat (RTE) Food in a form that is edible without * washing * cooking * additional preparation Direct contact with RTE food should be avoided when possible

Hands-Off Policy Avoid bare hand contact with RTE food by using: • Deli tissues • Clean spatulas or tongs • Single-use gloves Reference: Food Service Sanitation Code Section 750. 160

At least annually review operations to identify and document procedures where RTE foods must be routinely handled with bare hands.

Using Hand Sanitizers n Hand sanitizers are specially made liquids used to lower the number of microorganisms on the skin surface. n They may be used after washing the hands. n There is currently no sanitizer authorized to use in place of proper hand-washing. n Over-use of hand sanitizers can over-dry your hands and promote cracking.

Hand Sanitizers n Not effective against the Norovirus (Norwalk-like viruses) – the leading FBI n Very poor against spores, oocysts and many viruses n Sanitizer when applied and not washed off will become an indirect food additive n The fat, proteins, etc. in a food service setting interferes with and neutralizes the alcohol efficacy (Source: IDPH, 2004)

Single-Use Gloves • Must be single use • Used for only one task/purpose • Discarded when damaged, soiled or operation interruption occurs

Employee Practices • Proper hand-washing • Effective hair restraints • Trimmed and clean fingernails • Clean working uniform/clothing

Employee Practices • No use of tobacco • Food consumed only in designated dining areas • Avoid hand contamination when handling soiled tableware • Wounds and sores not exposed

750. 520 General Clothing n Employees shall keep hair from contacting exposed food, clean equipment, utensils and linens and unwrapped single-service and single-use articles. Hats n Hair Coverings or nets n Beard Restraints n Clothing that covers body hair n

750. 530 General – Employee Practices n A food employee may drink from an enclosed beverage container if the container will prevent the contamination of: Hands n The container n Food, equipment n

Jewelry? n No jewelry on arms or hands n Exception: Plain Ring such as a wedding band

Reporting Symptoms: n Employees must notify management if they are experiencing any of the following symptoms: Vomiting n Diarrhea n Jaundice n Sore throat with fever n Wound or lesion, such as a boil or infected wound n

Reporting Diseases: n Management must notify regulatory agency if the employee has: Norovirus n Hepatitis A Virus n Shigella n E. Coli 0157: H 7 n Salmonella typhi n n Sometimes food handlers may be healthy carriers!

Serv. Safe Video 3: n. Personal Hygiene

Quiz n Good Luck!

Purchasing § Know your supplier Purchase from reputable sources Schedule deliveries for off-peak hours Stagger delivery times § Receive only one delivery at a time § Allow time for inspection

Deliveries: Suppliers Should § Allow you to inspect the production facility § Use properly refrigerated trucks and units § Use employees trained in sanitation § Cooperate while you inspect the delivery

Receiving § Inspect supplies quickly § Use trained staff § Store deliveries promptly ― Use calibrated thermometers to check product temperatures § Reject unacceptable goods § Only authorized employees should sign for deliveries

Inspecting Deliveries § All non-frozen dairy foods must be delivered at 41°F or lower § Shell eggs must be 45°F or lower, clean and uncracked § Fresh meat, fish, poultry must be 41°F or lower § Fresh live crustacean 45°F or below

Inspecting Canned Goods § Never accept home canned foods § Reject damaged cans n Rust n Swollen sides or ends n Flawed seals or seams n Dents and leaks

Choose Appropriate Thermometers § § § Thermocouples Bi-metallic stemmed thermometers Digital thermometers Time-temperature indicator (TTIs) (Single use) Specialty thermometers n candy n meat n deep-fry n refrigerator/freezer

Thermometers n n Temperature Probes? Insertion Probes? Penetration Probes? Be aware that a thermometer may be called by different names on the exam. The most important rule is to use them!!!

Use a Calibrated Thermometer § Ice Point Method n submerge sensor in a 50/50 ice water n slush 30 seconds adjust calibration nut to 32°F (0°C) § Boiling Point Method n submerge sensor in boiling water n 30 seconds adjust calibration nut to 212°F (100°C)

Activity: n Calibrate Metal-Stem thermometers using cold water method.

Storing Food Safely § Use the first in, first out method (FIFO) n Date packages and containers § Use date received or § Date stored after preparation § Rotate – back to front § Regularly check package dates

Refrigerator Storage § Refrigeration must keep foods at 41°F or below § To achieve 41°F air temp should be 2° lower in warmest part § Never line shelves § Never overload

Dry Storage § At least 6 inches off the floor § Away from direct sunlight § Temperature 50 -70°F § Relative humidity 50 -60% § Well ventilated and pest free

Freezer Storage § Maintain at 0°F or below § Use a freezer thermometer to regularly check unit temperature § Place only chilled or frozen foods in freezers

Serv. Safe Video 4 n. Purchasing, Receiving and Storage

Video Review: n What must be done with food that has spent 4+ hours in the temperature danger zone? n. Thrown out

Video Review n n n When checking the texture of meat, fish, or poultry, what signs tell you that the items should be rejected? Slimy, sticky or dry Flesh is soft and leaves an imprint when touched

Video Review n n How do you label food prepared on site held for 24 hours or more? Name of the food Date prepared Date by which it should be sold, consume, or discarded.

Video Review n n How long can you store RTE food that was prepared on site? Maximum of 7 days if it has been held at 41˚F or below.

Video Review n n n 750. 151 Commercially Processed: Food packaged by a processing plant must be date marked once it is opened and held longer than 24 hours, to indicate the day when food shall be consumed, sold, or discarded. Date mark may not exceed manufacturer’s use-by date on package

Video Review n n What should the temperature of a drystorage area be? Between 50˚F - 70˚F

Video Review n n How high off the floor should dry food be stored? At least 6 inches off the floor

Activity: n. Grandma’s Cupcakes

Preparing, Cooking, & Serving Food

Preparing, Cooking & Serving Food • Thawing • Cooking • Holding • Serving • Cooling • Reheating

Thawing Foods Safely 1. In refrigerated unit with food not exceeding 41°F. 2. Under cold potable running water 70°F or below in an unwrapped package. Product temperature remains 41°F or below.

Thawing Foods Safely 3. In microwave with the cooking process immediately following. 4. As part of the conventional cooking process.

Cooking Safely • Cook no further in advance than necessary. • Thoroughly cook breaded foods. Discard contaminated breading. • Marinate foods in the refrigerator; discard contaminated marinade. • Cook foods thoroughly – to required temperatures in code.

Time and Temperature Illinois Code Requirements • 145°F or above for 15 seconds - shell eggs for immediate service Fish Pork – New Temp. change • 155°F for 15 seconds - Gov’t inspected game animals, chopped, minced, flaked or ground fish and meats, injected meats, shell eggs not for immediate service

Time and Temperature Illinois Code Requirements continued • 165°F or above for 15 seconds - field-dressed wild game animals, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry or stuffing containing fish, meat or poultry.

Minimum Temperature requirements n n n n n Chicken 165˚F Pork 145˚F Beef 130˚F-145˚F Ground Beef 155˚F Fish 145˚F Eggs (immediate) 145˚F Eggs(held) 155˚F Field Wild Game 165˚F Inspected game 155˚F Vegetables/Fruit 135˚F Soups/Casseroles 165˚F (Good General rule) Stuffed Meats and Pastas 165˚F Reheat 165˚F (Quickly) Microwave 165˚F

Using in Microwave Oven • • Cook food to a minimum of 165 ˚F Rotate or stir food Cover food to retain surface moisture Allow to stand for 2 minutes to equalize temperature

750. 153 Time as a Public Health Control n Time only, rather than time in conjunction with temperature, is used as the public health control for certain PHF’s/TCS n n Must have initial temperature of 41˚F or less or 135˚F or greater Marked with use-by time (4 hours) Must be cooked or served within 4 hr. limit Written procedures shall be maintained and made available to regulatory authority upon request.

Raw and Under-Cooked Animal Foods • Exempt from cooking requirements if establishment follows the Consumer Advisory Requirements. • Examples: raw marinated fish, raw molluscan shellfish, steak tartare, lightly cooked fish, rare meat, soft cooked eggs.

Hold Foods Safely • Use hot holding equipment for service, never for re-heating • Cover food to retain heat and guard against cross-contamination • Monitor temperature of equipment • Use thermometers to check food’s internal temperature

Hold Foods Safely Some good holding practices although not required: • Establish a schedule for checking food temperatures (every 2 to 4 hours) • Establish a policy to ensure that food being held is discarded after a specific time

Food Holding and Service Potentially hazardous food held at: è 41º F or below internal temperature è 135º F or above internal temperature è Exception rare roast beef - 130º F or above

Consumer Advisory The Illinois Department of Public Health advises that eating raw or under-cooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 9, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

Consumer Advisory Can be the form of: * * * brochure deli case or menu advisory label statement table tent placard written notice visible to patron

Consumer Advisory for Domestic & Game Animals • When serving uninspected wild game at public events, notification of increased risk by placard is required. • Game must be cooked to a higher • temperature to overcome possible contamination. Customers may not be charged for uninspected wild game.

Raw and Under-Cooked Animal Foods n Nursing homes, hospitals, day care centers and nursery schools that serve a highly susceptible population, including the elderly, young children under age nine, pregnant women, and individuals who are ill or have compromised immune systems shall not serve raw or under-cooked animal foods or must comply with subsections of the code.

Serving Safely • Handle glassware and dishes properly • Avoid, when possible, bare-hand contact with food that is cooked or ready to eat • Once served to a consumer, food can not be reserved unless it is prepackaged and in sound condition • Do not combine previously served food with fresh food

Dispensing Utensils • Store in food with dispensing handle extended out of the food • Store clean and dry or; • Store in running potable water dipper wells

Food Safety in Self-Serve Areas • Supervise self-service areas constantly • Monitor internal food temperatures • Maintain proper food rotation • Use appropriate display methods to protect food from consumer contamination

Food Safety in Off-Site Service • Rigid, insulated food containers capable of maintaining hot (135 °F), cold temperatures (41 °F). Use thermometers. • • • Clean and sanitize delivery vehicles. Check internal food temperatures. Label food with storage, shelf life, and reheating instructions. • Practice personal hygiene.

Food Safety in Catering Service • Use ice chests or insulated containers • Serve cold food from cold-serving equipment and/or on ice • Keep raw and ready-to-eat separate during delivery and storage • Use single-use items

Cooling Potentially Hazardous Foods 2 Step Method: • From 135°F to 70°F within 2 hours • From 70°F to 41°F within 4 more hours

Thickness of the Food Affects Cooling • Large pot of soup can take 4 x as long to cool as a pot half its size. • A stockpot with 12 gallons of chili could take >36 hours to cool from 135°F to 50°F.

Quick Cooling Methods • • Use ice water bath. Add clean ice to foods being cooled. Stir cooling food every half hour. Seal hot foods in plastic bags and dip directly into ice.

Quick Cooling Methods • Divide food into smaller batches • Limit food depth in containers to 1 -4” depth • Debone or slice large pieces of meat or poultry • Pre-refrigerate ingredients

Quick Cooling Methods • Use metal containers that facilitate heat transfer • Pre-cool containers before refrigerating • Do not stack containers of hot food

Quick Cooling Methods • Allow air circulation around containers. • In refrigerator, “tent” aluminum foil or off set lid over a container of hot food to allow air circulation. • Use a blast chiller.

Cooling Requirements • Potentially hazardous food prepared from ambient temperature ingredients like reconstituted food or canned tuna must be cooled within 4 hours to 41°F. • Fluid milk and milk products, shell eggs, and molluscan shellstock shall be cooled within 4 hours to 41°F.

Reheating • Potentially hazardous cooked food that has then been refrigerated should be reheated rapidly to 165°F or higher. • Never reheat in steam tables, bainmaires, warmers, or similar hot holding facilities.

Serv. Safe Video 5 n. Preparation, Cooking and Serving

Quiz! n Good Luck!

HACCP Hazard Analysis Critical Control Point

HACCP n Pronounced “HASS-up” n Developed in 1960’s by NASA and Pillsbury n Becoming the new standard for health inspections of food service facilities n HACCP used by food service workers and health inspectors to ensure food is handled safely from receiving to service

HACCP n HACCP focuses on preventing rather than reacting to a problem n Systematic approach to food safety n HACCP plan includes 7 principles

HACCP Principle #1 Conduct a hazard analysis - Identify hazards – Microbiological - E. coli – Chemical - mercury in fish – Physical - bone glass

HACCP Principle #2 Identify the critical control points (CCP) in the food preparation. Points or steps where hazard can be controlled.

HACCP Principle #3 • Time, temperature, p. H, preservatives s e lin ide Gu Establish critical limits for preventive measures.

HACCP Principle #4 Establish procedures to monitor CCP’s s check temperature, time e lin ide Gu i. e. – visual check,

HACCP Principle #5 Establish corrective action to be taken when monitoring shows that a critical limit has been exceeded. Date of Corrective Action Who Will Correct Problem

HACCP Principle #6 - Written HACCP Plan - Monitor and document (Keep records) HACCP Report

HACCP Principle #7 - Establish procedures to verify that the HACCP plan is working. i. e. random samples - Review HACCP records for compliance. HACCP Report

HACCP Activity n Recipe Analysis n CCP’s n Cooking n Cooling n Reheating

Risk Based Inspections n n Manager/Inspector spends the time observing the practices and procedures used by kitchen staff Take corrective action if needed

Evaluate Types of preparation n No Cook- RTE n n Same Day n n n No kill step Cold holding temp Avoidance of cross-contamination Cooking temps Hot Holding temps Complex Food Prep n n n Cooking Cooling Hot and Cold holding temps Labeling and date marking Reheating

Cleaning and Sanitizing

Two ways to sanitize. . . • With heat • With chemicals

Heat Sanitizing n Manual -- immersion in clean hot water for ½ minute maintained at a temperature of 170°F or higher n Mechanical – temperature varies depending upon type of machine used (see IDPH code - page 58) n Test using sensitive tapes and strips

Manual Chemical Sanitizing n 1 minute minimum immersion in a cleaning solution containing at least 50 ppm chlorine as a hypochorite and having a water temperature of 75° F or

Manual Chemical Sanitizing n at least one minute immersion in a cleaning solution containing at least 12. 5 ppm of available iodine and having a p. H not higher than 5. 0 and having a temperature of at least 75°F or

Manual Chemical Sanitizing n Rinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for immersion sanitizing. n Use test kits to measure solution’s ppm concentration.

Let’s make a sanitizing solution…

Mechanical Chemical Sanitization n Wash water temperature 120°F or higher n Keep wash water clean n Automatically dispense sanitizing chemicals that meet (21 CRF 178. 1010) requirements n Sanitizing rinse water not less than 75°F n Use test kit to measure ppm accuracy n Dishwasher machines shall be thoroughly cleaned at least once a day or more often when needed

Sanitizing In-Place Equipment n Apply sanitizer to cleaned surfaces Removable parts cleaned in a 3 compartment sink n Allow parts to air dry before re-assembling Wash remaining surfaces n Re-sanitize the external foodcontact surfaces n Unplug first n Remove food scraps n n

Air Drying n Air-dry all equipment, tableware, and utensils n Wiping can re-contaminate equipment and remove the sanitizing solution n Store only dry equipment--if wet it can foster bacterial growth

Wiping Cloths • Moist cloths or sponges used for wiping and cleaning should be rinsed frequently and stored in sanitizing solution between uses. • Use separate cloths or sponges for wiping food spills on food contact surfaces and for cleaning non-food contact surfaces.

Equipment/Utensils n n n Chipped, Cracked and stained equipment/utensils are NOT considered smooth and easily cleanable ACID foods have the potential to interact with chipped enamel-ware Lead-based pottery/dishes should never be used.

Pest Control Best Control: Good Sanitation Seal all cracks and crevices Keep all doors and windows shut Work with a licensed pest control operator n 1. 2. 3.

Garbage n n All outside garbage containers must have a lid on at all times The dumpster lid shall be closed at all times. Outside garbage areas must be maintained and not have debris on the ground Garbage cans and dumpsters must be placed on a cleanable surface

Plumbing n Air Gap most reliable backflow prevention device

Serv. Safe Video 6 n Facilities, Cleaning and Sanitizing, and Pest Management

Quiz n Good Luck