Jefferson County Health Department

1. Jefferson County Health Department Food Training

2. Definitions Critical Item-a violation of the food code that is more likely than other violations to contribute to foodborne illness Easily Cleanable-a surface that is smooth and allows for effective removal of dirt by normal cleaning methods Foodborne Disease Outbreak-the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food

3. Definitions Grade A Standards-the requirements of the U.S. Public Health Service/FDA Grade A Pasteurized Milk Ordinance with which certain fluid and dry milk and milk products comply Hazard-a biological, chemical, or physical property that may cause an unacceptable consumer health risk Molluscan Shellfish-any edible species of fresh or frozen oyster, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked adductor muscle

4. Definitions Permit-the document issued by the regulatory authority that authorizes a person to operate a food establishment Poisonous or toxic materials-substances that are not intended for ingestion Single-serve articles-tableware, carry-out utensils, and other items that are designed and constructed for one time, one person use after which they are intended for discard

5. Food Safety Food safety involves safeguarding food from anything that could harm the health of consumers. High standards enable everyone to enjoy their food without illness, injury or other problems, but poor standards can lead to all kinds of harm – and even death. As food safety is so important to everyone, the people who work with food have legal, ethical and economic responsibilities for keeping food safe to eat.

6. Food Safety More and more people are eating away from home each year, some due to convenience or recreation and others due to necessity Whether dining in a fast food restaurant, a school foodservice, a hospital cafeteria, or a fine dining restaurant, people expect safe food and a clean environment Providing safe food requires careful attention by both management and employees since foodservice operations are characterized by high staff turnover rates

7. Foodborne Illness Foodborne illness costs lives and money. Millions of people become sick each year and thousands die after eating contaminated or mishandled foods. Children, the elderly and people with weakened immune systems are especially vulnerable to foodborne illness. The cost of foodborne illness in 1993 from 7 disease-causing organisms has been estimated at between $5 and $9 billion dollars.

8. Foodborne Illness The Centers for Disease Control and Prevention collects data about foodborne illness outbreaks from state and local health departments. According to recent data, about 70% of all foodborne illness outbreaks occur in foodservice operations compared with about 20% traced to homes Most of the outbreaks are caused by food handling errors. Careful food handling and sanitation practices can control the factors that can lead to foodborne illnesses

9. Foodborne Illness

10. Foodborne Illness

11. What Makes Food Unsafe Hazards can be introduced into foodservice operations in numerous ways: by employees, food, equipment, cleaning supplies and customers The hazards may be biological (bacteria and germs), chemical (cleaning agents, etc.), or physical (glass, metal, hair, fingernails). Biological agents are considered the greatest risk to the food industry.

12. Unsafe Food Temperature and Time are the two most controllable factors for preventing foodborne illness The temperature range between 41°F and 135°F is considered the danger zone, because these temperatures are very favorable to bacterial growth. Within this range, bacteria grow most rapidly, some germs can double in number in 10 to 30 minutes in this temperature range

13. Unsafe Food Certain foods and foodservice procedures are more hazardous than others. For example, roast beef, turkey, ham and Chinese foods have been linked with more outbreaks of foodborne illness than pizza, barbecued meat or egg salad, yet all of these foods are considered potentially hazardous.

14. Unsafe Food Outbreaks usually involve one or more of the following factors: Improper cooling Advance preparation of food of more then 12 hours Sick employees with poor hygiene Failure to reheat food to proper temperatures Improper hot holding

15. Unsafe Food 6. Foods from unsafe sources 7. Cross-contamination of cooked food by raw food 8. Improperly cleaned and sanitized equipment 9. Employees who mishandle food 10. Improper use of leftovers 11. Failure to heat or cook food thoroughly

16. Purchasing Meats should be inspected by the USDA or other agency with animal health jurisdiction. The packaging should carry a federal or state inspection stamp Eggs should have a USDA grade; frozen and dried eggs should be pasteurized Shellfish should be purchased from suppliers that appear on public health service Food and Drug Administration lists of Certified Shellfish Shippers

17. Receiving All foods should be in excellent condition when they arrive Check frozen foods for signs of thawing and refreezing, such a blood on meat boxes, fluid leakage, frozen liquids at the bottom of the food carton or large ice crystals in or on the product. Refuse shipment that show signs of thawing Reject canned goods that are dented, bulging or rusty. Never taste the food in the damaged can Make sure packages are dry and the seals are intact Refrigerate potentially hazardous foods immediately

18. Storage Foods should be protected from time and temperature abuse by purchasing according to the storage space available Keep food in rooms designated for storage – not in restrooms or hallways Do not store frozen, refrigerated or dry food directly on the floor or under overhead pipes. Place food on shelves or on mobile equipment at least six inches off the floor.

19. Storage Monitor expiration dates and rotate stock. Use the “FIFO” system – First In, First Out Freezer Storage Maintain freezers at 0°F or lower Monitor and record temperatures daily Defrost units regularly Do not refreeze thawed foods unless they have been thoroughly cooked

20. Storage Refrigerator Storage Maintain refrigerators at 41°F or lower Place thermometers in the warmest and coldest areas of refrigerators; record temperature daily Do not store raw uncooked meats above prepared foods when thawing meats in the refrigerator Label and date all food; discard unused food after one week

21. Dry Storage Keep canned and dry goods dry Label and date all dry goods Measure and record temperature daily Keep all goods in clean containers Do not take food from the original container and store in zinc-coated containers, or enamelware

22. Safe Food Production and Service After monitoring receiving and storage for safety, it is essential to avoid cross-contamination and temperature/time abuse during preparation, cooking, serving and cooling. Calibrated thermometers should be used to monitor temperatures. The following guidelines illustrate safe food handling at each stage:

23. Food Handling PREPARATION Wash hands before beginning a task and after every interruption that could contaminate hands. Proper hand washing techniques include warm water and soap for 20 seconds. If gloves are worn, wash hands before putting gloves on and change gloves whenever changing task that could cause contamination Avoid cross-contamination. This occurs when germs from one food is transferred to another food. This can be done by human hands, contaminated food preparation surfaces, or by contaminated utensils Use clean utensils and cutting boards when preparing food. Clean cutting boards with hot soapy water, followed by hot water rinse and then sanitizing

24. Food Handling CLEANING Wash all fresh fruits and vegetables with clear running water in a designated produce sink that has been cleaned and sanitized. Use a brush as necessary. Detergents are not suggested because they may leave a residue Disassemble, clean and sanitize meat slicers on a timely basis after each use Wash, rinse and sanitize can openers daily. Wash and rinse tops of cans before opening 

25. Food Handling THAWING Thaw foods in a refrigerator unit; under cool running water at a temperature of 70°F or colder; or in a microwave If thawing food in running water, water must be running constantly and changed frequently Thaw ready-to-eat foods above raw meat; always put raw meats on the bottom shelf of the refrigerator unit Cook microwave-thawed food immediately

26. Food Handling COOKING

27. Food Handling COOKING Use a clean sanitized thermometer to measure the temperature by placing the thermometer into the thickest part of the food. In sauces and stews insert the thermometer at least two inches into the food Calibrate thermometers regularly Do not interrupt cooking times by partially cooking foods Stir and rotate food during cooking and allow to stand two minutes after cooking for even distribution of heat

28. Hot Holding Food Maintain hot foods at 135°F or above Measure temperatures every two hours and stir food frequently Do not put previously held food on top of freshly prepared food In a self-serve buffet provide spoons or tongs so human hands do not touch food Provide clean plates for every trip to the buffet Potentially hazardous foods that have been removed from the temperature control for more than two hours should be discarded

29. Cold Holding Food Maintain cold food at 41°F or below Measure and record the temperature every two hours and stir food frequently Hold cold foods in serving containers on ice; the food should not be in contact with the ice Handle plates by the edges, glasses by the base of the glass or by the handle of the cup Touch utensils by the handles Potentially hazardous foods that have been removed from the temperature control for more than two hours should be discarded

30. Single-Serve Items Disposable single-serve items should be stored in their original storage containers at least six inches off the floor, away from pesticides, detergents and cleaning chemicals Only the amount needed should be removed from the container Stack disposable plates, bowls and cups up-side down so customers do not touch the eating surfaces Store utensils with the handles pointing out Never re-use single-service items even if they appear clean

31. Cooling Food Cool foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours Divide food into smaller batches in shallow pans to cool quickly Set the pans on the top shelf of the cooler Use an ice bath to speed cooling. Place the container with food in a container filled with ice water to cool quickly Stir food frequently when cooling to promote even cooling

32. Reheating Food Reheat previously-prepared foods to at least 165°F for a minimum of 15 seconds within 2 hours Food reheated in a microwave should reach 190°F and be allowed to stand 2 minutes to allow for even heat distribution Reheat leftover food only one time Do not reheat foods in hot holding equipment such as steam tables

33. Employee Hygiene Wash hands frequently using the proper hand washing techniques Wear a hair restraint Wear clean clothing/uniform and/or apron Avoid wearing jewelry, which can harbor bacteria and cause a physical hazard if parts fall into food. Jewelry can also pose a personal safety hazard if it gets caught in the equipment Keep fingernails clean and trimmed

34. Employee Hygiene Wear a bandage and gloves if you have open cuts or sores. Do not chew gum while on duty Do not smoke cigarettes while performing any aspect of food preparation Avoid unguarded coughing and sneezing; cough or sneeze into your sleeve Wash hands after coughing or sneezing

35. Hand Washing Techniques Use water as hot as can be tolerated Moisten hands and add soap, lather to elbows if possible Scrub thoroughly Wash all surfaces, including backs of hands, wrists, between fingers and under fingernails Rub hands together for at least 20 seconds Rinse hands thoroughly under running water Turn the water off with a paper towel, not with clean hands Dry hands thoroughly with a paper towel or hot air dryer Don’t touch anything that will re-contaminate your hands Use a paper towel or apron to open the restroom door when leaving

36. When to Wash Hands Before starting work Before food preparation During food preparation as often as necessary to prevent cross-contamination When changing gloves When changing tasks Wash hands between handling raw foods and cooked foods

37. When to Wash Hands Wash hands after: Coughing, sneezing, using a tissue Touching bare human skin Eating, drinking or smoking Handling raw foods Handling garbage, sweeping or cleaning a table between customers Using cleaners and other chemicals Using the restroom Handling soiled equipment or utensils

38. Cleaning Equipment Surfaces and equipment may look clean, yet bacteria may be present in large numbers Cleaning-is the physical removal of food and soil from surfaces Sanitizing-takes cleaning a step further by reducing the number of bacteria present All food contact surfaces must be sanitized

39. Cleaning Equipment Sanitizing agents differ in the amount of contact time required and their concentration and temperature requirements When using a combination product, such as detergent-sanitizers, cleaning and sanitizing must be done in two separate steps First use the detergent-sanitizer to clean, then prepare another solution of the same agent to sanitize.

40. Cleaning Equipment Sanitizing may be done manually or with equipment such as dishwashing machines using heat or chemicals. When heat sanitizing, using a higher temperature generally shortens the time required to kill bacteria A cleaning schedule should be in place for cleaning, with records kept of when cleaning was completed

41. Manual Cleaning Scrape or remove large particles of food Wash with an appropriate detergent/water solution at 110°F Rinse in clean hot water Sanitize in hot water of at least 171°F for at least 30 seconds or use appropriate chemical sanitizing solutions according to the manufacturer’s directions Air-dry NDSU Food Safety Basics, 2007