Food Safety Essentials: A Comprehensive Refresher Course

1. Sanitation Refresher - CS1(SS) FOSTER

2. Learning Objectives • Identify standards of sanitation • Identify common terminology • Understand the rules • Learn everyday compliance

3. Personal Hygeine • Showering daily is required! • Wear only clean, well kept uniforms (no ball caps) • Shave daily, restrain hair (beard covers) • Wash your hands! (hottest water you can stand, soap, 30 sec.) • When? • After: smoking, touching hair or face, handling raw food, using bathroom, scratching skin, etc.

4. Cross Contamination • The transfer of FBI is generally a result of poor food handling • Excellent personal hygeine prevents FBI (i.e. wash your hands!) • Use separate cutting boards and clean preparation equipt. and areas between uses • Proper storage can help prevent cross-contamination (uncooked to cooked, top to bottom)

5. Proper Thawing • Thawing Procedures: 1) Thaw under refrigeration: 36°F - 38°F 2) Thaw under cool running water (~70°F) 3) Thaw at room temperature (emergencies only!) 4) Thaw in microwave as part of the cooking process!

6. Proper Cooking • Properly preparing all products to correct temperatures is vital: • All Poultry, Stuffed Meats, Fish, Leftovers: 165°F for 30 seconds • Beef: 145°F for 15 seconds • Ground Beef, Game, Eggs (not to-order): 155°F for 30 seconds • Eggs to Order: 145°F for 15 seconds

7. Temperature Danger Zone • Temperature Danger Zone: 41°F - 135°F • This range is the area where micro-organisms thrive and multiply the fastest • 4 Hour Rule: food cannot spend more than four hours in the danger zone or it must be discarded. • This means that during the preparation of food, it’s very important to be mindful of the temperature your food is at during all stages.

8. HACCP • HACCP (Hazard Analysis Critical Control Points) • System is designed to watch and control the flow of food through a foodservice establishment • The 7 Principles are: 1) Conduct a hazard analysis - Establishment identifies potential hazards and preventative measures that can be taken to avoid them. 2) Identify critical control points • A step where a potential hazard is identified, then eliminated, prevented or reduced to an acceptable level.

9. HACCP 3) Establish critical limits for CCPs • Min./max. value a physical, chemical or biological must be maintained at to eliminate, prevent or reduce the hazard to an acceptable level. 4) Establish CCP monitoring requirements • Required to ensure the process is under control at the CCPs. 5) Establish corrective actions • Action that is taken when monitoring suggests deviation from a critical limit.

10. HACCP 6) Establish records keeping procedures • System to maintain the HACCP plan, hazard analysis, monitoring of CCPs and critical limits, and corrective actions taken. 7) Validation/Verification • Prove the system is working. The plans are reviewed when created, then periodically audited.

11. Food Microbiology • Bacteria: Living microscopic organism. Requires moisture, time, temperature and pH along with nutrients in order to grow and multiply. Under ideal conditions they can triple every hour. • Viruses: Microbe that must be inside an animal or plant to survive. Passed along through human waste; Do not multiply in food. • Protozoa: Single cell organism not normally found in food. Found in natural waters. • Fungi: Microscopic plants lacking chlorophyll. Some produce toxins that are harmful to humans.

12. Food Borne Intox. (FBI) • Staphylococcus: cream filled pastries, custards, salad dressings, meat and meat products • Botulism: home canned veg., fruit & meats, baked potatoes, pot pies • DEADLIEST FORM OF FBI! • Bacillus Cereus: rice (fried), veg and meat dishes

13. Food Borne Infection • E. Coli: undercooked ground beef, unpasteurized milk • Salmonellosis: raw eggs, poultry and milk • Hepatitis A: contaminated water and food: milk, sliced meats, salads, undercooked mollusks (oysters, clams) • Norovirus: clams, oysters, green salads, pastries and frostings • Shigellosis: Food or contaminated water from feces of carrier. Fly or cockroach contamination. • Brucellosis: Raw milk/dairy from infected animals.

14. Food Borne Infections (Parasites) • Trichinosis: raw or insufficiently cooked pork products • Ambiasis: contaminated raw veg and water • Anisakiasis: raw, undercooked, or improperly stored seafood such as cod, haddock, fluke, Pacific salmon, herring, flounder, monkfish

15. Chemical Poisining • Cyanide: food accidentally contaminated food metal polish • Chinese Restaurant Syndrome: an allergic reaction to Mono-sodium Glutamate (MSG). • Arsenic: Unwashed fruits and vegetables (pesticides) • Zinc: High acid foods in galvanized containers

16. Natural Poisins • Ciguatera: Liver, intestines, roe of tropical reef fish • Solanine: Potato sprouts (eyes)

17. Questions?

18. Review • Proper hand-washing procedures? • Hot water, soap, wash for 30 sec. • When do you wash your hands? • After scratching skin, using the bathroom, smoking, touching face or hair • What is cross-contamination? • Transport of FBI via a carrier (usually the food handler)

19. Review • Two ways to prevent it? • Wash your hands and clean work area/equipt. after each use. • Describe 2 method of thawing food? • Thaw under refrigeration, under running water, at room temp., in microwave as part of cooking. • Proper cooking temperature for beef? • 145°F for 15 sec. • Poultry? • 165°F for 15 sec.

20. Review • Temperature Danger Zone? • 41°F - 135°F • How many principles in HACCP? • 7 • What is number 2? • Identify Critical Control Points (CCPs)

21. Review • What is the most deadly form of FBI? • Botulism • Infection from undercooked pork? • Trichinosis • Poison from metal polish? • Cyanide

22. Any Questions?