2014 Summer Institutes Level 2

1. 2014 Summer Institutes Level 2 FRMCA Level 1, Chapter 2 Keeping Food Safe

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3. Session Objectives • Define what a foodborne-illness outbreak is, and list the costs associated with one. • Identify factors that affect the growth of pathogens (FAT TOM). • Identify characteristics of Time/Temperature Control for Safety (TCS) food and list examples. • List personal behaviors that can contaminate food. • List the steps to proper handwashing, and identify when hands should be washed.

4. Session Objectives continued • Identify proper personal cleanliness practices and appropriate work attire. • Identify ways to handle ready-to-eat food safely. • Identify ways to prevent cross-contamination. • Identify ways to prevent time-temperature abuse. • Identify criteria for accepting or rejecting food during receiving.

5. Session Objectives continued • Identify the minimum internal temperature requirements for cooking various Time/Temperature Control for Safety (TCS) food. • Explain the difference between cleaning and sanitizing. • Identify factors that affect the effectiveness of sanitizers.

6. Foodborne Illness • Foodborne illness: A disease transmitted to people by food • Foodborne-illness outbreak: When two or more people get the same illness after eating the same food • The Centers for Disease Control and Prevention (CDC) estimates that there will be 76 million cases of foodborne illness in the United States each year. 2.1

7. Costs of Foodborne Illness to an Operation • Loss of customers and sales • Loss of reputation • Negative media exposure • Lowered staff morale • Lawsuits and legal fees • Staff missing work • Increased insurance premiums • Staff retraining Most important are the human costs. Victims may experience lost work, medical costs, long-term disability, and even death. 2.4

8. Pathogen Growth • Biological toxins: A form of biological contamination by pathogens or from a plant or an animal. • Pathogens need six conditions to grow. • FAT TOM: Food, Acidity, Temperature (FAT), Time, Oxygen, and Moisture (TOM). 2.1

9. TCS Food and Ready-to-Eat Food • TCS (Time/Temperature Control for Safety) food is most vulnerable to pathogen growth. • Ready-to-eat food can be eaten without further preparation, washing, or cooking. It needs careful handling to prevent contamination. 2.1

10. Food Most Likely to Become Unsafe 2.1

11. Food Most Likely to Become Unsafe continued

12. Personal Hygiene and Food Handlers • Good personal hygiene is a key factor in the prevention of foodborne illnesses. Successful managers make personal hygiene a priority. • Food handlers (including preparers, servers, and dishwashers) can contaminate food in a variety of situations. 2.2

13. Personal Hygiene Policies Personal hygiene policies should address: • Personal cleanliness • Clothing • Hand care • Health

14. Personal Cleanliness and Work Attire • Pathogens can be found on unclean hair and skin. • Personal cleanliness is an important part of personal hygiene. • To avoid spreading foodborne illnesses, food handlers should: • Always cover their hair. • Remove aprons and store them in the right place when leaving prep areas. • Wear clean clothing every day. • Remove jewelry from hands and arms before preparing food or when working around prep areas. 2.2

15. The Importance of Handwashing Proper handwashing is the most important part of personal hygiene. 2.2

16. Handwashing Vigorously scrub hands and arms for ten to fifteen seconds. Clean under fingernails and between fingers. Wet hands and arms with running water as hot as you can comfortably stand (at least 100°F/38°C). 1 2 3 Apply soap. Use enough to build up a good lather. Dry hands and arms with a single-use paper towel or warm-air hand dryer. Consider using a paper towel to turn off the faucet. 5 Rinse hands and arms thoroughly under running water. 4 5

17. When to Wash Hands Food handlers must wash hands before starting work and after: • Using the restroom • Handling raw meat, poultry, or seafood • Touching the hair, face, or body • Sneezing, coughing, or using a tissue • Eating, drinking, smoking, or chewing gum or tobacco • Handling chemicals that might affect food safety • Taking out garbage • Clearing tables or busing dirty dishes • Touching clothing or aprons • Handling money • Touching anything else that may contaminate hands 2.2

18. Bare-Hand Contact • Using bare hands to handle ready-to-eat food can increase the risk of contaminating food. • Gloves, tongs, and deli tissue can help keep food safe by creating a barrier between hands and food. 2.2

19. Cross-Contamination Cross-contamination: The spread of pathogens from one surface or food to another 2.3

20. Cross-Contamination and The Flow of Food • All steps in the flow of food pose risks to food safety. • Understanding where contamination can happen and how to prevent it are critical tasks for restaurant and foodservice professionals. • The simplest way to prevent cross-contamination is to separate raw food and ready-to-eat food. 2.3

21. Time-Temperature Abuse • Most foodborne illnesses happen because TCS food has been time-temperature abused. • Food is time-temperature abused any time it is: • Cooked to the wrong internal temperature • Held at the wrong temperature • Cooled or reheated incorrectly 2.3

22. Time-Temperature Abuse continued • Food has been time-temperature abused when it remains at between 41˚F and 135˚F. This is called the temperature danger zone because pathogens grow in this range. • The longer food stays in the temperature danger zone, the more time pathogens have to grow. • If food is held in this range for four or more hours, throw it out. 2.3

23. Receiving Guidelines • To keep food safe during receiving, an operation needs to have enough trained staff available to receive, inspect, and store the food. • Use thermometers to check food temperatures during receiving. 2.3

24. Receiving Guidelines continued • The packaging of food and nonfood items should be intact and clean. Reject any items with packaging problems or with signs of pest damage or expired use-by dates. • Poor food quality is sometimes a sign of time-temperature abuse.

25. Receiving Guidelines continued • Shellfish can be received either shucked or live. • Raw shucked shellfish should be packaged in containers for one-time use only. • Eggs must be clean and unbroken when received. • Milk and dairy products must: • Be received at 41˚F or lower, unless otherwise specified by law • Be pasteurized • Meet FDA Grade A standards 2.3

26. Cooking Guidelines • Cooking food to the correct temperature is critical for keeping it safe. • Every TCS food must reach the required minimum internal temperature and must stay at that temperature for a specific amount of time. • Operations serving primarily high-risk populations, such as nursing homes and day-care centers, cannot serve certain items, like raw seed sprouts, raw or undercooked eggs, raw or undercooked meat, or seafood. 2.3

27. Cooking: Minimum Internal Temperatures 2.3

28. Cooking: Minimum Internal Temperatures continued 2.3

29. Holding, Cooling, and Reheating Cooked food not served immediately must be kept out of the temperature danger zone by: • Cooling it quickly • Reheating it correctly • Holding it correctly 2.3

30. Holding, Cooling, and Reheating continued • To hold TCS food safely, hold hot food at 135°F or higher and hold cold food at 41°F or lower. • Throw out any food that is in the temperature danger zone. • Cool TCS food from 135°F to 41°F or lower within six hours. • First, cool food from 135°F to 70°F within two hours. • Then, cool it to 41°F or lower in the next four hours. 2.3

31. Holding, Cooling, and Reheating continued • To reheat leftover or previously prepared TCS food to be held for service, heat the food to an internal temperature of 165°F. • Food must go from storage temperature to 165°F within two hours and stay at 165°F for 15 seconds. 2.3

32. Cleaning and Sanitizing • Cleaning: Removing dirt and debris from a surface • Sanitizing: Reducing pathogens on a surface to safe levels

33. Sanitizer Effectiveness • Food handlers must follow the manufacturer’s guidelines for the type of sanitizer being used. • There must be adequate contact time for the chemical to be fully effective, so track how long the sanitizer is in contact with a surface. Required times vary for different sanitizers. • Sanitizing solution water must be at least 171˚F to kill pathogens. 2.4

34. Sanitizer Effectiveness continued • Concentration is measured in parts per million and should always be tested. • Exceedingly high concentration can be unsafe and can leave an odor or bad taste on objects. • Concentration that is too low may not be effective in killing pathogens. 2.4