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Food Safety

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Food Safety

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    1. Food Safety Carol S. Mitchell, PhD, RD, LDN North Carolina Cooperative Extension Wake County Center

    2. Strengthen Food Safety Knowledge Provide Safe food from a clean & sanitary environment

    3. Foodborne Illness Illness carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food

    4. The Costs of a Foodborne Illness Each year --- in the United States 76,000,000 sick 300,000 hospitalized 5,000 die Many people contract a foodborne illness and do not know it …. therefore many go unreported

    5. People at High Risk for Foodborne Illness Infants and preschool-age children Pregnant women Elderly people People taking certain medications People who are ill

    6. Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: Instructor Notes Although any type of food can be contaminated, some are better able to support the rapid growth of microorganisms than others. These items are called potentially hazardous food. Instructor Notes Although any type of food can be contaminated, some are better able to support the rapid growth of microorganisms than others. These items are called potentially hazardous food.

    7. Potentially Hazardous Food Foods Favoring Rapid Growth of Microorganisms Instructor Notes Although any type of food can be contaminated, some are better able to support the rapid growth of microorganisms than others. These items are called potentially hazardous food. Instructor Notes Although any type of food can be contaminated, some are better able to support the rapid growth of microorganisms than others. These items are called potentially hazardous food.

    8. Potentially Hazardous Foods Characteristics High Moisture content High in Protein Neutral or slightly acidic pH Examples Sandwiches/Salads Hot Food Sliced Melons Dairy Products-Milk Cheeses/Eggs Raw Meats & Poultry Many foods that are handled and prepared (cook, chill, reheated) Photo # 2: Cutting of MelonsPhoto # 2: Cutting of Melons

    9. Potential Hazards to Food Safety Biological Hazards Bacteria, viruses, parasites, fungi Toxins Chemical Hazards Pesticides, food additives, cleaning supplies, toxic metals Physical Hazards Hair, dirt, metal staples, etc. Instructor Notes Unsafe food is usually the result of contamination—the presence of harmful substances in the food. Some food safety hazards are introduced by humans or by the environment while others occur naturally. Biological hazards pose the greatest threat to food safety. Instructor Notes Unsafe food is usually the result of contamination—the presence of harmful substances in the food. Some food safety hazards are introduced by humans or by the environment while others occur naturally. Biological hazards pose the greatest threat to food safety.

    10. Time-Temperature Abuse Cross-Contamination Poor Personal Hygiene How Food Becomes Unsafe Instructor Notes Remind participants that these are factors that can be controlled through good food safety practices and policies. Instructor Notes Remind participants that these are factors that can be controlled through good food safety practices and policies.

    11. Time-Temperature Abuse Any time food has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms Instructor Notes The key to food safety lies in controlling time and temperature throughout the flow of food. It is important to establish standard operating procedures that focus on this area. Instructor Notes The key to food safety lies in controlling time and temperature throughout the flow of food. It is important to establish standard operating procedures that focus on this area.

    12. Cross-Contamination Microorganisms are transferred from one food or surface to another

    13. Center for Disease Control has Identified 5 common risk factors associated with foodborne illness 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at improper temperatures 4. Using contaminated equipment 5. Poor personal hygiene

    14. Prevent Time and Temperature Abuse Transport /Storage of the Food Always use the freezer blanket when transporting food from the Food Bank Load food into refrigerators and freezers quickly upon arrival Do not leave PHF out of refrigeration. ( 30 minute rule & a maximum of four hours total) Keep refrigerator and freezer doors closed

    15. Prevent Time and Temperature Abuse Preparation of the Food Keep coolers set at 39°F, and freezers at 0°F. Check product temperatures regularly Cook hot foods properly before serving them

    16. Avoid Cross Contamination Wash hands prior to handling food. Store raw meats on the bottom shelves. Clean and sanitize utensils. Separate raw meats from ready-to-eat foods when bagging groceries. Do not allow meat to contact other foods. Photo #4: HandwashingPhoto #4: Handwashing

    17. How Foodhandlers Contaminate Food When sick with foodborne illness When have symptoms of gastrointestinal illness Through infected wounds or cuts By touching anything that may contaminate their hands and then touching food Instructor Notes Even an apparently healthy person may be hosting foodborne pathogens. A person may be contagious before symptoms appear or may still have the illness for months after signs of illness have ceased. Some people carry pathogens and infect others, but never become ill themselves. They are known as “carriers.” Instructor Notes Even an apparently healthy person may be hosting foodborne pathogens. A person may be contagious before symptoms appear or may still have the illness for months after signs of illness have ceased. Some people carry pathogens and infect others, but never become ill themselves. They are known as “carriers.”

    18. Behaviors That Can Contaminate Food Instructor Notes Thirty to 50 percent of healthy adults carry Staphylococcus aureus in their nose, and about 20 to 35 percent carry it on their skin. If this microorganism contaminates food, the consequences can be severe. To prevent this, foodhandlers must avoid the behaviors indicated in the slide. Instructor Notes Thirty to 50 percent of healthy adults carry Staphylococcus aureus in their nose, and about 20 to 35 percent carry it on their skin. If this microorganism contaminates food, the consequences can be severe. To prevent this, foodhandlers must avoid the behaviors indicated in the slide.

    19. Components of a Good Personal Hygiene Program Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses Instructor Notes Maintaining personal cleanliness means bathing or showering before work. Foodhandlers must also keep their hair clean, since oily, dirty hair can harbor pathogens. Instructor Notes Maintaining personal cleanliness means bathing or showering before work. Foodhandlers must also keep their hair clean, since oily, dirty hair can harbor pathogens.

    20. Handwashing Crucial to prevent foodborne illness Helps Prevents Cross contamination Helps prevent foodborne illness Photo#10:Photo#10:

    21. Foodhandlers must wash their hands after:

    22. Hand Wash Sinks in Prep Areas and Restrooms Must have hot and cold running water Must have soap Must have paper towels or air dryer Must have a waste container Management must set the example Restrooms must be kept clean

    23. Foodhandlers must not: Smoke Chew gum or tobacco Eat or drink When: Preparing or serving food Working in food-preparation areas Working in areas used to clean utensils and equipment

    24. Hand Sanitizers Must comply with Food and Drug Administration standards Should be used after handwashing (if used in the establishment) Must never be used in place of handwashing Instructor Notes Hand antiseptics reduce microorganisms on the skin. They are available in liquid and gel form. If hand antiseptics are used, foodhandlers should not touch food or food-preparation equipment until the antiseptic has dried. Discuss the How This Relates To Me on page 4-8 in ServSafe Essentials.Instructor Notes Hand antiseptics reduce microorganisms on the skin. They are available in liquid and gel form. If hand antiseptics are used, foodhandlers should not touch food or food-preparation equipment until the antiseptic has dried. Discuss the How This Relates To Me on page 4-8 in ServSafe Essentials.

    25. IF The foodhandler has one of the following symptoms: Fever Diarrhea Vomiting Sore throat with fever Jaundice THEN Restrict them from working with or around food Exclude them from the establishment if you primarily serve a high-risk population

    26. Managers Must Report to Health Department illness Salmonella typhi Shigella sp. Shiga toxin-producing E. coli Hepatitis A virus Norovirus

    27. Time / Temperature Abuse Not Cooking Food to its required minimum internal temperature Not Cooling food properly Failing to reheat food to 165° F for 15 seconds within two hours Failing to hold food at a minimum internal temperature of 135° F or higher or 41° F or lower

    28. “In The Danger Zone” Pick up the food at Food Bank without coolers or freezer blanket & drive back to agency = 1 hour. Unload food at agency into refrigerators and freezers = ½ hour. Pre-pack food bags for distribution with frozen & refrigerated items before distribution = ½ hour. Agency distributes food = 1 hour. Final food recipient to get the food home = ½ hour. Product is off refrigeration. 3 and ½ hours

    29. The Flow of Food To keep food safe as food is transported Prevent cross-contamination Prevent time-temperature abuse Instructor Notes Your responsibility for serving safe food in your establishment starts long before you serve meals. Many things can happen to a product on its path through the establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving—known as the flow of food. The safety of the food you serve will depend largely on your understanding of food safety concepts throughout the flow of food, especially the prevention of cross-contamination and time and temperature control. It also depends upon your ability to develop a system that prioritizes, monitors, and verifies the most important food safety practices. Instructor Notes Your responsibility for serving safe food in your establishment starts long before you serve meals. Many things can happen to a product on its path through the establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving—known as the flow of food. The safety of the food you serve will depend largely on your understanding of food safety concepts throughout the flow of food, especially the prevention of cross-contamination and time and temperature control. It also depends upon your ability to develop a system that prioritizes, monitors, and verifies the most important food safety practices.

    30. Prevent Cross-Contamination Create physical barriers between food products: Assign specific equipment to each type of food Clean and sanitize work surfaces, equipment, and utensils after each task Instructor Notes A major hazard to food as it flows through your operation is cross- contamination. Prevention starts with the creation of barriers between food products. Cross-contamination can be prevented by placing physical barriers between products, including: Assigning specific equipment to each type of food product. For example, use one set of cutting boards, utensils, and containers for poultry and another set for meat. Some manufacturers make colored cutting boards and utensils with colored handles. Color-coding can tell employees which equipment to use with what products. Cleaning and sanitizing all work surfaces, equipment, and utensils after each task. For example, after cutting up raw chicken on a cutting board, be sure to wash, rinse, and sanitize it or run it, through a dishwashing machine. Instructor Notes A major hazard to food as it flows through your operation is cross- contamination. Prevention starts with the creation of barriers between food products. Cross-contamination can be prevented by placing physical barriers between products, including: Assigning specific equipment to each type of food product. For example, use one set of cutting boards, utensils, and containers for poultry and another set for meat. Some manufacturers make colored cutting boards and utensils with colored handles. Color-coding can tell employees which equipment to use with what products. Cleaning and sanitizing all work surfaces, equipment, and utensils after each task. For example, after cutting up raw chicken on a cutting board, be sure to wash, rinse, and sanitize it or run it, through a dishwashing machine.

    31. Prevent Cross-Contamination Create process barriers between food products: Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table) Purchase ingredients that require minimal preparation Instructor Notes Cross-contamination can be prevented by placing procedural barriers in your operation, including: Preparing raw and ready-to-eat food at different times when using the same prep table. For example, establishments with limited prep space can prepare lunch salads in the morning, clean and sanitize the utensils and surfaces, and then debone chicken for dinner entrées in the same space in the afternoon. Purchasing ingredients that require minimal preparation. For example, an establishment can switch from buying raw chicken breasts to purchasing precooked frozen breasts. Instructor Notes Cross-contamination can be prevented by placing procedural barriers in your operation, including: Preparing raw and ready-to-eat food at different times when using the same prep table. For example, establishments with limited prep space can prepare lunch salads in the morning, clean and sanitize the utensils and surfaces, and then debone chicken for dinner entrées in the same space in the afternoon. Purchasing ingredients that require minimal preparation. For example, an establishment can switch from buying raw chicken breasts to purchasing precooked frozen breasts.

    32. Prevent Time-Temperature Abuse Minimize the time food spends in the temperature danger zone Determine the best way to monitor time and temperature Make thermometers available Monitor by recording temperatures and time taken Instructor Notes Foodborne microorganisms grow at temperatures between 41?F and 135?F (5?C and 57?C), which is why this range is known as the temperature danger zone (TDZ). They grow much faster at temperatures between 70?F and 125?F (21?C and 52?C). Microorganisms also need time to grow. To keep food safe, you must minimize the amount of time it spends in the TDZ. If food is held in this dangerous range for four or more hours, you must throw it out. Determine which food items should be monitored, how often, and by whom. Give employees their own calibrated thermometers. Print simple forms they can use to record time and temperatures throughout the shift.Instructor Notes Foodborne microorganisms grow at temperatures between 41?F and 135?F (5?C and 57?C), which is why this range is known as the temperature danger zone (TDZ). They grow much faster at temperatures between 70?F and 125?F (21?C and 52?C). Microorganisms also need time to grow. To keep food safe, you must minimize the amount of time it spends in the TDZ. If food is held in this dangerous range for four or more hours, you must throw it out. Determine which food items should be monitored, how often, and by whom. Give employees their own calibrated thermometers. Print simple forms they can use to record time and temperatures throughout the shift.

    33. Temperature-Measuring Devices Bimetallic Stemmed Thermometer Instructor Notes Bimetallic stemmed thermometers measure temperatures through a metal probe with a sensor toward the end. They should have an adjustable calibration nut to keep them accurate, and a dimple to mark the end of the sensing area (which begins at the tip). They should also be accurate to +/- 2ºF (+/- 1ºC). When checking the temperature of food using a bimetallic stemmed thermometer, insert the stem into the product so that it is immersed from the tip to the end of the sensing area. Instructor Notes Bimetallic stemmed thermometers measure temperatures through a metal probe with a sensor toward the end. They should have an adjustable calibration nut to keep them accurate, and a dimple to mark the end of the sensing area (which begins at the tip). They should also be accurate to +/- 2ºF (+/- 1ºC). When checking the temperature of food using a bimetallic stemmed thermometer, insert the stem into the product so that it is immersed from the tip to the end of the sensing area.

    34. Temperature-Measuring Devices Thermocouples and Thermistors Measure temperature through a metal probe or sensing area Display results on a digital readout Come with interchangeable probes Instructor Notes Immersion probes are used to measure the temperature of liquids such as soups, sauces, or frying oil. Surface probes are used to measure the temperature of flat cooking equipment like griddles. Penetration probes are used to measure the internal temperature of food. Small-diameter probes should be used to measure the internal temperature of thin food, such as meat patties and fish fillets. Air probes are used to measure the temperature inside refrigerators or ovens. Instructor Notes Immersion probes are used to measure the temperature of liquids such as soups, sauces, or frying oil. Surface probes are used to measure the temperature of flat cooking equipment like griddles. Penetration probes are used to measure the internal temperature of food. Small-diameter probes should be used to measure the internal temperature of thin food, such as meat patties and fish fillets. Air probes are used to measure the temperature inside refrigerators or ovens.

    35. Temperature-Measuring Devices Infrared Thermometers Used to measure the surface temperature of food and equipment Must be held as close to the product as possible Remove barriers between thermometer and product Follow manufacturers’ guidelines Instructor Notes These thermometers are not designed to measure air temperature or the internal temperature of food. Hold the thermometer as close as possible to the product without touching it. Do not take temperature measurements through glass or shiny or polished- metal surfaces, such as stainless steel or aluminum. Always follow the manufacturers’ guidelines. They can provide tips on obtaining the most accurate temperature reading. Instructor Notes These thermometers are not designed to measure air temperature or the internal temperature of food. Hold the thermometer as close as possible to the product without touching it. Do not take temperature measurements through glass or shiny or polished- metal surfaces, such as stainless steel or aluminum. Always follow the manufacturers’ guidelines. They can provide tips on obtaining the most accurate temperature reading.

    36. Calibrating Thermometers Calibration Adjusting a thermometer in order to get an accurate reading Two methods Boiling-point method Ice-point method Instructor Notes Thermometers can be calibrated by adjusting them to the temperature at which water boils—the boiling point, or the temperature at which water turns to ice—the ice point. While either method can be used, the ice-point method is more common.Instructor Notes Thermometers can be calibrated by adjusting them to the temperature at which water boils—the boiling point, or the temperature at which water turns to ice—the ice point. While either method can be used, the ice-point method is more common.

    37. Calibration of Thermometers Instructor Notes Follow these steps when using the ice-point method to calibrate a thermometer: 1: Fill a large container with crushed ice. Add clean tap water until the container is full, and then stir the mixture well. 2: Put the thermometer stem or probe into the ice water so the sensing area is completely submerged. Wait thirty seconds, or until the indicator stops moving. Do not let the stem or probe touch the container’s bottom or sides. The thermometer stem or probe must remain in the ice water. 3: Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32?F (0?C). On some thermocouples or thermistors, it may be possible to press a reset button to adjust the readout. Instructor Notes Follow these steps when using the ice-point method to calibrate a thermometer: 1: Fill a large container with crushed ice. Add clean tap water until the container is full, and then stir the mixture well. 2: Put the thermometer stem or probe into the ice water so the sensing area is completely submerged. Wait thirty seconds, or until the indicator stops moving. Do not let the stem or probe touch the container’s bottom or sides. The thermometer stem or probe must remain in the ice water. 3: Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32?F (0?C). On some thermocouples or thermistors, it may be possible to press a reset button to adjust the readout.

    38. General Thermometer Guidelines Keep thermometers and their storage cases clean and sanitized Calibrate them regularly to ensure accuracy Never use glass thermometers to monitor food temperature Insert the thermometer stem or probe into thickest part of product (usually the center) Wait for the thermometer reading to steady before recording the temperature of a food item Instructor Notes Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. Use an approved food-contact surface sanitizing solution to sanitize them. To ensure accuracy, thermometers should be calibrated before each shift or before each day’s deliveries. They should be recalibrated if they have been dropped, or after they have experienced a severe temperature change. Glass thermometers should not be used since they can pose a serious danger to employees and customers if they break. When checking the temperature of food, it is a good practice to take at least two readings in different locations, since product temperature may vary across the food portion. When checking the internal temperature of food using a bimetallic stemmed thermometer, insert the stem into the product so that it is immersed from the tip to the end of the sensing area. When measuring the internal temperature of thin food, such as meat or fish patties, small diameter probes should be used. Wait at last fifteen seconds from the time the thermometer stem or probe is inserted into the food. Remind participants that the Take It Back section in ServSafe Essentials (page 5-18) can be used to teach important concepts from Section 5 to their employees. Instructor Notes Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. Use an approved food-contact surface sanitizing solution to sanitize them. To ensure accuracy, thermometers should be calibrated before each shift or before each day’s deliveries. They should be recalibrated if they have been dropped, or after they have experienced a severe temperature change. Glass thermometers should not be used since they can pose a serious danger to employees and customers if they break. When checking the temperature of food, it is a good practice to take at least two readings in different locations, since product temperature may vary across the food portion. When checking the internal temperature of food using a bimetallic stemmed thermometer, insert the stem into the product so that it is immersed from the tip to the end of the sensing area. When measuring the internal temperature of thin food, such as meat or fish patties, small diameter probes should be used. Wait at last fifteen seconds from the time the thermometer stem or probe is inserted into the food. Remind participants that the Take It Back section in ServSafe Essentials (page 5-18) can be used to teach important concepts from Section 5 to their employees.

    39. Refrigeration Storage Hold Potentially Hazardous foods at 41°F(45° F) or below. Refrigerators must maintain an air temp of 39ºF, to maintain food at 41ºF or below. Monitor food temperature regularly Do not overload the refrigerator / use open shelving. Never place hot food in a small refrigerator. Keep door closed

    40. Re-heating Foods Potentially hazardous foods must be re-heated to a minimum internal temperature of 165ºF for 15 seconds within two hours. Discard food that spends more than four hours total in the temperature danger zone (41°F - 135ºF).

    41. Service Practice good personal hygiene Store serving utensils properly. Do not cross use. Use clean and sanitized utensils with long handles. Minimize bare hand contact, use gloves when handling ready-to-eat foods Keep raw foods separated from cooked and ready to eat foods. Hold utensils and plates by the handles

    42. Cleaning and Sanitizing Cleaning is the process of removing food & other soils from a surface Sanitizing destroys or reduces the number of microorganisms to safe levels. Food Contact Surfaces must be cleaned and sanitized (wash, rinse, & sanitize) after each use

    43. Sanitizing Heat Sanitizing Use heat to destroy microorganisms The higher the heat, the shorter the time required Chemical - Sanitizing Immerse a clean object in solution Chlorine, Iodine, & Quaternary Ammonium compounds

    44. Storing Utensils, Tableware, and Equipment At least six inches off the floor & protected Clean & Sanitize drawers and shelves Clean & Sanitize carts and trays daily Store glasses & cups upside down Flatware & utensils with handles up Clean in place equipment with food surfaces covered

    45. Integrated Pest Management Deny pests access to the facility (doors, pipes, walls) Deny pests food, water, and hiding or nesting place. 3. Work with licensed PCO to eliminate pests.

    46. Food Safety Basics at the Food Bank – refrigerated perishables Mayonnaise-based Refrigerated foods (ex. Slaw, Chicken & Tuna salads, Potato Salad) should not be consumed past the date stamped on the container. Orange juice is generally safe to consume up to 14 days past date stamped on container. Yogurt & Buttermilk is generally safe to consume 7-14 days past the date stamped on the container. Soft cheeses like crème cheese, bleu cheese, cottage cheese & brie should be consumed by the date stamped on the container. Eggs should be consumed no later than 14 days past the date stamped by the food bank on the carton. Eggs should be fully cooked before consumption.

    47. Retail recovery meats (raw and prepared) should be Consumed ON DATE OF THAW. Please inform everyone to which you distribute. Ask the shopping attendant if you have any question about which frozen foods are the retail recovery meats. Generally, foods including meats frozen by their use by date, are safe to consume. As always, it is best to assume the food was frozen near their out by date and should be prepared and eaten on the date they are thawed. Food Safety Basics at the Food Bank – frozen perishables

    48. Processed fruits and veggies (ex. Party trays, cut fruit, cut celery) should be consumed by the date stamped on the package. Sprouts, parsley, cilantro should be washed thoroughly - can be contaminated with Salmonella. All produce should be washed thoroughly. For products such as bananas and melons, if the outside peel is contaminated with harmful bacteria, it is possible that when cutting the product bacteria on the outside will be transported to the edible portion. Food Safety Basics at The Food Bank - produce

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