Service Objectives Holding hot food Holding cold food

Service Objectives: ● Holding hot food ● Holding cold food ● Using time as a method of control for food ● Preventing contamination in selfservice areas and when serving food to customers 7 -2

Guidelines for Holding Food covers and sneeze guards: l Cover food and install sneeze guards to protect food from contaminants o 7 -3 Covers protect food from contamination and help maintain food temperatures

Guidelines for Holding Food Temperature: l l 7 -4 Hold TCS food at the correct temperature o Hot food: 135˚F (57˚C) or higher o Cold food: 41˚F (5˚C) or lower Check temperatures at least every four hours o Throw out food not at 41˚F (5˚C) or lower o Check temperatures every two hours to leave time for corrective action

Guidelines for Holding Food Temperature: l NEVER use hot-holding equipment to reheat food unless it’s designed for it o 7 -5 Reheat food correctly, and then move it into a holding unit

Holding Food Without Temperature Control Cold food can be held without temperature control for up to six hours if: l l It was held at 41˚F (5˚C) or lower before removing it from refrigeration It does not exceed 70˚F (21˚C) during service o l It has a label specifying: o o l 7 -6 Throw out food that exceeds this temperature Time it was removed from refrigeration Time it must be thrown out It is sold, served, or thrown out within six hours

Holding Food Without Temperature Control Hot food can be held without temperature control for up to four hours if: 7 -7 l It was held at 135˚F (57˚C) or higher before removing it from temperature control l It has a label specifying when the item must be thrown out l It is sold, served, or thrown out within four hours

Kitchen Staff Guidelines Prevent contamination when serving food: l Wear single-use gloves whenever handling ready-to-eat food o l 7 -8 As and alternative use spatulas, tongs, deli sheets, or other utensils Use clean and sanitized utensils for serving o Use separate utensils for each food o Clean and sanitize utensils after each task o At minimum, clean and sanitize them at least once every four hours

Kitchen Staff Guidelines for Serving Food Prevent contamination when serving food: l 7 -9 Store serving utensils correctly between uses o On a clean and sanitized food-contact surface o In the food with the handle extended above the container rim

Service Staff Guidelines for Serving Food Handling dishes and glassware: Correct Incorre ct 7 -10

Preset Tableware If you preset tableware: l Prevent it from being contaminated o Wrap or cover the items Table settings do not need to be wrapped or covered if extra settings: 7 -11 l Are removed when guests are seated l Are cleaned and sanitized after guests have left

Refilling Returnable Take-Home Containers for Food 7 -12 l Some jurisdictions allow the refilling of take-home food containers. l Take-home food containers must be: o Designed to be reused o Provided to the customer by the operation o Cleaned and sanitized correctly

Refilling Returnable Take-Home Containers for Beverages 7 -13 l Some jurisdictions allow the refilling of take-home beverage containers. l These can be refilled for the same customer with non-TCS food. The container must be: o Able to be effectively cleaned at home and at the operation o Rinsed with fresh, pressurized hot water before refilling o Refilled using a process that prevents contamination

Re-serving Food NEVER re-serve: l Food returned by one customer to another customer l Uncovered condiments l Uneaten bread l Plate garnishes Generally, only unopened, prepackaged food in good condition can be re-served: 7 -14 l Condiment packets l Wrapped crackers or breadsticks

Self-Service Areas Prevent time-temperature abuse and contamination: l l 7 -15 Use sneeze guards o Must be located 14" (36 cm) above the counter o Must extend 7" (18 cm) beyond the food Identify all food items o Label food o Place salad dressing names on ladle handles

Self-Service Areas Prevent time-temperature abuse and contamination: 7 -16 l Keep hot food at 135˚F (57˚C) or higher l Keep cold food at 41˚F (5˚C) or lower l Keep raw meat, fish, and poultry separate from ready-to-eat food l Do NOT let customers refill dirty plates or use dirty utensils at selfservice areas

Self-Service Areas Prevent time-temperature abuse and contamination: 7 -17 l Stock food displays with the correct utensils for dispensing food l Do NOT use ice as an ingredient if it was used to keep food or beverages cold

Labeling Bulk Food in Self-Service Areas When labeling bulk food in self-service areas: l Make sure the label is in plain view of the customer l Include the manufacturer or processor label provided with the food o 7 -18 As an alternative, provide the information using a card, sign, or other labeling method

Labeling Bulk Food in Self-Service Areas A label is not needed for bulk unpackaged food, such as bakery products, if: 7 -19 l The product makes no claim regarding health or nutrient content l No laws requiring labeling exist l The food is manufactured or prepared on the premises l The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person

Off-Site Service When delivering food off-site: 7 -20 l Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling l Clean the inside of delivery vehicles regularly l Check internal food temperatures l Label food with a use-by date and time, and reheating and service instructions

Off-Site Service When delivering food off-site: l l 7 -21 Make sure the service site has the correct utilities o Safe water for cooking, dishwashing, and handwashing o Garbage containers stored away from food-prep, storage, and serving areas Store raw meat, poultry, and seafood, and ready-to-eat items separately

Vending Machines To keep vended food safe: l Check product shelf life daily o 7 -22 Refrigerated food prepped on-site and not sold in seven days must be thrown out l Keep TCS food at the correct temperature l Dispense TCS food in its original container l Wash and wrap fresh fruit with edible peels before putting it in the machine

Service Objectives: 8 -2 l Food safety management systems l Active managerial control l Hazard Analysis Critical Control point (HACCP)

Food Safety Management Systems Food safety management system: 8 -3 l Group of practices and procedures intended to prevent foodborne illness l Actively controls risks and hazards throughout the flow of food

Food Safety Programs These are the foundation of a food safety management system: 8 -4 Personal hygiene program Food safety training program Supplier selection and specification program Quality control and assurance program

Food Safety Programs These are the foundation of a food safety management system: 8 -5 Cleaning and sanitation program Standard operating procedures (SOPs) Facility design and equipment maintenance program Pest control program

Active Managerial Control Focuses on controlling the five most common risk factors for foodborne illness: 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene 8 -6

Active Managerial Control There are many ways to achieve active managerial control in the operation: l Training programs l Manager supervision l Incorporation of standard operating procedures (SOPs) l HACCP These are critical to the success of active managerial control: 8 -7 l Monitoring critical activities in the operation l Taking the necessary corrective action when required l Verifying that the actions taken control the risks factors

Active Managerial Control The FDA provides recommendations for controlling the common risk factors for foodborne illness: 8 -8 l Demonstration of knowledge l Staff health controls l Controlling hands as a vehicle of contamination l Time and temperature parameters for controlling pathogens l Consumer advisories

HACCP The HACCP approach: 8 -9 l HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation l Once identified, hazards can be prevented, eliminated, or reduced to safe levels

HACCP To be effective, a HACCP system must be based on a written plan: 8 -10 l It must be specific to each facility’s menu, customers, equipment, processes, and operations l A plan that works for one operation may not work for another

The 7 HACCP Principles The seven HACCP principles: 1. Conduct a hazard analysis 2. Determine critical control points (CCPs) 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for record keeping and documentation 8 -11

The 7 HACCP Principles Principle 1: Conduct a hazard analysis 8 -12 l Identify potential hazards in the food served by looking at how it is processed l Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical contaminants

The 7 HACCP Principles Principle 2: Determine critical control points (CCPs) 8 -13 l Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels —these are the CCPs l Depending on the process, there may be more than one CCP

The 7 HACCP Principles Principle 3: Establish critical limits 8 -14 l For each CCP, establish minimum or maximum limits l These limits must be met to o Prevent or eliminate the hazard o Reduce it to a safe level Critical Limit

The 7 HACCP Principles Principle 4: Establish monitoring procedures l Determine the best way to check critical limits o l 8 -15 Make sure they are consistently met Identify who will monitor them and how often

The 7 HACCP Principles Principle 5: Identify corrective actions 8 -16 l Identify steps that must be taken when a critical limit is not met l Determine these steps in advance

The 7 HACCP Principles Principle 6: Verify that the system works l Determine if the plan is working as intended l Evaluate the plan on a regular basis using l 8 -17 o Monitoring charts o Records o Hazard analysis Determine if your plan prevents, reduces, or eliminates identified hazards

The 7 HACCP Principles Principle 7: Establish procedures for record keeping and documentation Keep records for these actions: 8 -18 l Monitoring activities l Corrective actions l Validating equipment (checking for good working condition) l Working with suppliers (invoices, specifications, etc. )

HACCP These specialized processing methods require a variance and may require a HACCP plan: 8 -19 l Smoking food as a method to preserve it (but not to enhance flavor) l Using food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety l Curing food l Custom-processing animals

HACCP These specialized processing methods require a variance and may require a HACCP plan: l 8 -20 Packaging food using ROP methods including o MAP o Vacuum-packed o Sous vide l Treating (e. g. pasteurizing) juice on-site and packaging it for later sale l Sprouting seeds or beans

Safe Facilities and Pest Management Objectives: 9 -2 l Pick materials and equipment that are safe for use in foodservice operations l Install and maintain equipment l Avoid food safety hazards caused by utilities l Maintain your facility l Handle emergencies l Prevent and control pests

Interior Requirements for a Safe Operation Floors, walls, and ceilings: 9 -3 l Materials must be smooth and durable for easier cleaning l Must be regularly maintained

Equipment Selection Foodservice equipment must meet these standards if it will come in contact with food: 9 -4 l Nonabsorbent, smooth, and corrosion resistant l Easy to clean l Durable l Resistant to damage

Installing and Maintaining Equipment Floor-mounted equipment must be either: 9 -5 l Mounted on legs at least six inches (15 centimeters) high l Sealed to a masonry base

Installing and Maintaining Equipment Tabletop equipment should be either: l l 9 -6 Mounted on legs at least four inches (10 centimeters) high Sealed to the countertop

Installing and Maintaining Equipment Once equipment has been installed: 9 -7 l It must be maintained regularly l Only qualified people should maintain it l Set up a maintenance schedule with your supplier or manufacturer l Check equipment regularly to make sure it is working correctly

Dishwashing Machines Dishwashers must be installed: 9 -8 l So they are reachable and conveniently located l In a way that keeps utensils, equipment, and other food-contact services from becoming contaminated l Following manufacturer’s instructions

Dishwashing Machines When selecting dishwashers make sure: 9 -9 l The detergents and sanitizers used are approved by the local regulatory authority l They have the ability to measure water temperature, water pressure, and cleaning and sanitizing chemical concentration l Information about the correct settings is posted on the machine

Three-Compartment Sinks Purchase sinks large enough to accommodate large equipment and utensils. 9 -10

Handwashing Stations Handwashing stations must be conveniently located and are required in: l Restrooms or directly next to them l Food-prep areas l Service areas l Dishwashing areas Handwashing sinks must be used only for handwashing. 9 -11

Handwashing Stations Handwashing stations must have: Hot and cold running water Soap Garbage container 9 -12 A way to dry hands Signage

Water and Plumbing Acceptable sources of drinkable water: 9 -13 l Approved public water mains l Regularly tested and maintained private sources l Closed, portable water containers l Water transport vehicles

Water and Plumbing Cross-connection: l 9 -14 Physical link between safe water and dirty water from o Drains o Sewers o Other wastewater sources

Water and Plumbing Backflow: l Reverse flow of contaminants through a cross-connection into the drinkable water supply Backsiphonage: l 9 -15 A vacuum created in the plumbing system that sucks contaminants back into the water supply o Can occur when high water use in one area of the operation creates a vacuum o A running hose in a mop bucket can lead

Water and Plumbing Backflow prevention methods: Vacuum breaker 9 -16 Air gap

Lighting Consider the following when installing and maintaining lighting: 9 -17 l Different areas of the facility have different lighting intensity requirements l Local jurisdictions usually require prep areas to be brighter than other areas l All lights should have shatter-resistant lightbulbs or protective covers l Replace burned out bulbs with correct size bulbs

Ventilation systems: l 9 -18 Must be cleaned and maintained to prevent grease and condensation from building up on walls and ceilings o Follow manufacturer’s recommendations o Meet local regulatory requirements

Garbage: l Remove from prep areas as quickly as possible o l Clean the inside and outside of containers frequently o 9 -19 Be careful not to contaminate food and food-contact surfaces Clean them away from food-prep and storage areas

Garbage Indoor containers must be: l Leak proof, waterproof, and pest proof l Easy to clean l Covered when not in use Designated storage areas: 9 -20 l Store waste and recyclables separately from food and foodcontact surfaces l Storage must not create a nuisance or a public health hazard

Garbage Outdoor containers must: l Be placed on a smooth, durable nonabsorbent surface o 9 -21 Asphalt or concrete l Have tight-fitting lids l Be covered at all times l Have their drain plugs in place

Emergencies That Affect the Facility Imminent health hazard: l A significant threat or danger to health l Requires immediate correction or closure to prevent injury Possible imminent health hazards: 9 -22 l Electrical power outages l Fire l Flood l Sewage backups

Emergencies That Affect the Facility How to respond to a crisis affecting the facility: l Determine if there is a significant risk to the safety or security of your food l If the risk is significant l 9 -23 o Stop service o Notify the local regulatory authority Decide how to correct the problem o Establish time-temperature control o Clean and sanitize surfaces o Verify water is drinkable o Reestablish physical security of the facility

Pest Management Three rules of pest prevention: 1. Deny pests access to the operation 2. Deny pests food, water, and shelter 3. Work with a licensed Pest Control Operator (PCO) 9 -24

Pest Prevention To keep pests from entering with deliveries: l Check deliveries before they enter the operation o 9 -25 Refuse shipments if pests or signs of pests (egg cases, body parts) are found

Pest Prevention Make sure all of the points where pests can access the building are secure: 9 -26 l Screen windows and vents l Seal cracks in floors and walls, and around pipes l Install air curtains (also called air doors or fly fans) above or alongside doors

Pest Prevention Deny pests shelter: 9 -27 l Throw out garbage quickly and correctly l Keep containers clean and in good condition l Keep outdoor containers tightly covered l Clean up spills around containers immediately l Store recyclables correctly o Keep recyclables in clean, pest-proof containers o Keep containers as far away from the building as regulations allow

Pest Prevention Deny pests shelter: l l 9 -29 Store food and supplies quickly and correctly o Keep them away from walls and at least six inches (15 cm) off the floor o Rotate products (FIFO) so pests cannot settle and breed Clean the operation thoroughly o Clean up food and beverage spills immediately o Clean break rooms after use o Keep cleaning tools and supplies clean and dry

Pest Control Contact your PCO immediately if you see these or any other pestrelated problems: 9 -30 l Feces l Nests l Damage on products, packaging, and the facility itself

Cleaning and Sanitizing Objectives: 10 -2 l Different methods of sanitizing and how to make sure they are effective l How and when to clean and sanitize surfaces l How to wash items in a dishwasher or a threecompartment sink and then store them l How to use and store cleaning tools and supplies l How to develop a cleaning program

Cleaners must be: l Stable and noncorrosive l Safe to use When using them: 10 -3 l Follow manufacturers’ instructions l Do NOT use one type of detergent in place of another unless the intended use is the same

Sanitizing Surfaces can be sanitized using: l l 10 -4 Heat o The water must be at least 171˚F (77˚C) o Immerse the item for 30 seconds Chemicals o Chlorine o Iodine o Quats

Sanitizing Chemical sanitizing: l l 10 -5 Food-contact surfaces can be sanitized by either o Soaking them in a sanitizing solution o Rinsing, swabbing, or spraying them with a sanitizing solution In some cases a detergentsanitizer blend can be used o Use it once to clean o Use it a second time to sanitize

Sanitizer Effectiveness Concentration: l 10 -6 Sanitizers should be mixed with water to the correct concentration o Not enough sanitizer may make the solution weak and useless o Too much sanitizer may make the solution too strong, unsafe, and corrode metal

Sanitizer Effectiveness Concentration: l l 10 -7 Check concentration with a test kit o Make sure it is designed for the sanitizer used o Check the concentration often Change the solution when o It’s dirty o The concentration is too low

Sanitizer Effectiveness Temperature: l Follow manufacturer’s recommendations for the correct temperature Contact time: 10 -8 l The sanitizer must make contact with the object for a specific amount of time l Minimum times differ for each sanitizer

Sanitizer Effectiveness Water hardness and p. H: 10 -9 l Find out what your water hardness and p. H is from your municipality l Work with your supplier to identify the correct amount of sanitizer to use

Guidelines for the Effective Use of Sanitizers Chlorine Water temperature Water p. H Water hardness Sanitizer concentration range Sanitizer contact time 10 -10 ≥ 100°F (38°C) ≥ 75°F (24°C) ≤ 10 ≤ 8 As per manufacturer’s recommendations 50– 99 ppm ≥ 7 sec

Guidelines for the Effective Use of Sanitizers Water temperature Water p. H Water hardness Sanitizer concentration range Sanitizer contact time 10 -11 Iodine Quats 68°F (20°C) 75°F (24°C) ≤ 5 or as per manufacturer’s recommendations As per manufacturer’s recommendations ≤ 500 ppm or as per manufacturer’s recommendations 12. 5– 25 ppm As per manufacturer’s recommendations ≥ 30 sec

How and When to Clean and Sanitize How to clean and sanitize: 1. Scrape or remove food bits from the surface 2. Wash the surface 4. Sanitize the surface 10 -12 3. Rinse the surface 5. Allow the surface to airdry

How and When to Clean and Sanitize Food-contact surfaces must be cleaned and sanitized: 10 -13 l After they are used l Before working with a different type of food l Any time a task was interrupted and the items may have been contaminated l After four hours if the items are in constant use

How and When to Clean and Sanitize Cleaning and sanitizing stationary equipment: l Unplug the equipment l Take the removable parts off the equipment o 10 -14 Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed l Scrape or remove food from the equipment surfaces l Wash the equipment surfaces

How and When to Clean and Sanitize Cleaning and sanitizing stationary equipment: l Rinse the equipment surfaces with clean water l Sanitize the equipment surfaces o 10 -15 Make sure the sanitizer comes in contact with each surface l Allow all surfaces to air-dry l Put the unit back together

How and When to Clean and Sanitize Clean-in-place equipment: 10 -16 l Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer l Check local regulatory requirements

Machine Dishwashing High-temperature machines: l Final sanitizing rinse must be at least 180˚F (82˚C) o 165˚F (74˚C) for stationary rack, single-temperature machines Chemical-sanitizing machines: 10 -17 l Clean and sanitize at much lower temperatures l Follow the temperature guidelines provided by the manufacturer

Dishwasher Operation Guidelines: 10 -18 l Clean the machine as often as needed l Scrape, rinse, or soak items before washing l Use the correct dish racks l NEVER overload dish racks l Air-dry all items l Check the machine’s water temperature and pressure

Monitoring High Temperature Dishwashing Machines When using high-temperature dishwashing machines, provide staff with tools to check the temperature of the items being sanitized. Options include: 10 -19 l Maximum registering thermometers l Temperature sensitive tape

Manual Dishwashing Setting up a three-compartment sink: 10 -20 l Clean and sanitize each sink and drain board l Fill the first sink with detergent and water at least 110˚F (43˚C) l Fill the second sink with clean water l Fill the third sink with water and sanitizer to the correct concentration l Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer

Three-Compartment Sinks Steps for cleaning and sanitizing: 10 -21 1. Rinse, scrape, or soak items before washing them 2. Wash items in the first sink 4. Sanitize items in the third sink 5. Air-dry items on a clean and sanitized surface 3. Rinse items in the second sink

Storing Tableware and Equipment When storing clean and sanitized tableware and equipment: 10 -22 l Store them at least six inches (15 cm) off the floor l Clean and sanitize drawers and shelves before items are stored l Store glasses and cups upside down on a clean and sanitized shelf or rack

Storing Tableware and Equipment When storing clean and sanitized tableware and equipment: 10 -23 l Store flatware and utensils with handles up l Cover the food-contact surfaces of stationary equipment until ready for use l Clean and sanitize trays and carts used to carry clean tableware and utensils

Cleaning and Sanitizing in the Operation When cleaning the premises: l 10 -24 Clean nonfood-contact surfaces regularly o Includes floors, ceilings, walls, equipment exteriors, etc. o Prevents dust, dirt, food residue and other debris from building up

Cleaning and Sanitizing in the Operation Cleaning up after people who get sick: l Diarrhea and vomit in the operation must be cleaned up correctly o 10 -25 It can carry Norovirus, which is highly contagious l Correct cleanup can prevent food from becoming contaminated and keep others from getting sick l Check with your local regulatory authority regarding requirements for cleaning up vomit and diarrhea. A written cleanup plan may be required.

Cleaning and Sanitizing in the Operation Consider the following when developing a plan for cleaning up vomit and diarrhea: 10 -26 l How you will contain liquid and airborne substances, and remove them from the operation l How you will clean, sanitize, and disinfect surfaces l When to throw away food that may have been contaminated l What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use l When a food handler must wear personal protective equipment

Cleaning and Sanitizing in the Operation Develop a plan for cleaning up vomit and diarrhea: 10 -27 l How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances l How to segregate contaminated areas from other areas l When staff must be restricted from working with or around food or excluded from working in the operation l How sick customers will be quickly removed from the operation l How the cleaning plan will be implemented

Cleaning and Sanitizing in the Operation Storing cleaning tools and chemicals: l Place in a separate area away from food and prep areas The storage area should have: 10 -28 l Good lighting so chemicals can be easily seen l Utility sink for filling buckets and washing cleaning tools l Floor drain for dumping dirty water l Hooks for hanging cleaning tools

Cleaning and Sanitizing in the Operation NEVER: 10 -29 l Dump mop water or other liquid waste into toilets or urinals l Clean tools in sinks used for o Handwashing o Food prep o Dishwashing

Using Foodservice Chemicals: 10 -30 l Only purchase those approved for use in foodservice operations l Store them in their original containers away from food and food-prep areas l If transferring them to a new container, label it with the common name of the chemical

Using Foodservice Chemicals: 10 -31 l Keep MSDS for each chemical l When throwing chemicals out, follow o Instructions on the label o Local regulatory requirements

Developing a Cleaning Program To develop an effective cleaning program: 10 -32 l Create a master cleaning schedule l Train your staff to follow it l Monitor the program to make sure it works

Developing a Cleaning Program To create a master cleaning schedule, identify: 10 -33 l What should be cleaned l Who should clean it l When it should be cleaned l How it should be cleaned

Developing a Cleaning Program Monitoring the cleaning program: 10 -34 l Supervise daily cleaning routines l Check cleaning tasks against the master schedule every day l Change the master schedule as needed l Ask staff for input on the program