FOOD SERVICE SANITATION

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FOOD SERVICE SANITATION

• An MLCA Food Service Assistance and Training Team
  Production
• Sit Back and enjoy the show!

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TRAINING OBJECTIVES

• Admin.
• Sources of Food
• Food Storage
• Food temperature
• Health Standards
• Equipment
• Cleaning Sanitizing
• Sanitary Facilities

• Salad bars
• Garbage Disposal
• Food Service Inspection Report
• Training
• Food Borne Illness
• Pests and Stored Product Pests
• FBI Prevention

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Administrative Responsibilities

• Standards
• Instructions
• COMDTINST 6240.4A
• Sanitation Manual
• COMDTINST 4061.5
• Food P4061.4
• Food Service Manual
• COMDTINST Service Practical Handbook
• NAVMED P-5010-1
• Food Safety Manual
• FDA Food Code

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Sources of Food

• All foodstuff shall be wholesome and free from
  spoilage, filth, or other contamination and shall
  be fit for human consumption. Food shall be
  obtained from sources approved by the USDA, ARMY
  VET CORP.., NAVY BUMED, and local agency having
  authority.

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Source

• Meat
• USDA Approved
• Guidelines in the Subsistence Manual
• Fish Shellfish
• Name of original shipper, and official
  certificate
• Fresh Crustaceans must be alive
• Fruits Vegetables
• USDA Approved
• Guidelines in the Subsistence Manual

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Potentially Hazardous Foods

• Foods that are capable of supporting rapid and
  progressive growth of infectious or
  disease-causing microorganisms.

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Food Storage

• Cold
• Provide 2 thermometers /-3F
• Maintain temperature log
• Potentially hazardous foods at 40 F or less.
• Frozen foods at 0 or less
• Stored away from sources of contamination.
• Stored to allow proper air circulation.
• 85 to 90 Humidity
• 6 off deck

• Dry
• Controlled temperature, humidity, and
  ventilation.
• Food stored 6 off deck
• Stored away from sources of contamination.
• Properly labeled
• Stored to allow proper air circulation
• Keep all storage areas neat and clean
• FIFO - First in First Out

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Food Temperatures

• Fresh Shell Eggs 32º F
• Meat Prep Room 50º F
• Frozen Foods 0º F or below
• Milk Delivered at 45ºor below
• Milk Dispenser 32º F - 40º F
• Chill Box 32º F - 35º F
• Dairy Box 32º F - 34º F
• Thawing Meats 36º F - 38º F
• Ice cream -10º F, served 8º F

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Cooking Potentially Hazardous Foods

• Minimize hand contact by using Plastic disposable
  gloves.
• Heat all Poultry, Stuffing, and Stuffed Meats
  185º F
• Heat all Pork, Pork products 170º F
• Ground Beef and Ground Beef patties thoroughly
  cooked until no pink shows in the center.
• Heated food held at 140º F or higher
• Cold food held at 40F or below
• Danger zone 40ºF - 140º F
• Food items prepared by hand to include slicing,
  dicing and peeling shall never be used as
  leftovers.

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Cooling food

• Ice bath
• Use shallow container no deeper than 3 and place
  into a refrigerator.
• All foods shall be labeled with the expiration
  date.
• Leftovers are to be cooled below 40º F as soon as
  possible not to exceed 3 hr. total cooling/reheat
  time.
• Leftovers shall not be held over 36 hours and
  freezing of leftovers shall be prohibited.
• Reheat food to 165º F or higher
• Steam tables, warmers, etc. are prohibited for
  re-heating potentially hazardous foods

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Thawing frozen food

• Refrigerator
• Microwave oven (part of the cooking process)
• As part of the cooking process
• During thawing meat is kept in the original
  container
• Note thawing food under water is not allowed
  according to COMDTINST M6240.4A

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Food Precautions Display

• Wash Raw Fruit Vegetables
• Serving raw eggs are prohibited, sunny side or
  over easy, authorized at the request of the
  patron.
• Milk single service not to exceed 1 pint
• Milk Dispenser cut 45º angle, 1/4 length
• Keep Ground food Covered Cooled

• Reconstituted and dehydrated foods cooked or
  cooled ASAP
• Keep foods 140º or
• Use sneeze guard or display case
• Ice cream scoops- clean dry or in running water
• No re-service of food
• Ice scoop stored in self draining holder

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Cross-contamination

• The transfer of a harmful subsistence from one
  food source to another by vehicles such as human
  hands, contaminated food contact surfaces of
  equipment, utensils, or direct form a raw food to
  a ready-to-eat food

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HEALTH STANDARDS

• Health Screening
• Hepatitis A
• Open Lesions
• Neat Clean Clothing
• Eating, Drinking, Smoking, Dipping
• Hand Washing
• Personnel Hygiene Inspections

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Equipment

• National Sanitation Foundation (NSF) approved
• Cutting Boards machine washable
• Equipment containing bearings, gears must not
  leak
• Sinks, dish tables must be self draining
• Foreign matter or condensation must not drop on
  equipment or food
• Non-food contact surfaces must be smooth,
  non-porousand washable
• Stationary equipment readily cleaned
• Floor mounted equipment elevated or easily movable

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Frequency of Cleaning Equipment

• Grills, Galley equipment, and mess deck cleaned
  and sanitized after each meal
• Tables, and tableware shall be cleaned after each
  meal and thoroughly scrubbed after the evening
  meal
• Slicers, mixers can openers cleaned and
  sanitized after each use, milk machines
  toasters, after each meal
• The exterior of all condiment dispensers (sugar,
  salt, pepper) shall be cleaned after each meal
• Ice accumulation in freezers and refrigerators
  must not exceed 1/4 inch on coils
• All freezers and refrigerators must be defrosted
  and cleaned

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Cleaning Sanitizing

• Manual Dishwashing
• Wash 110F-125F
• Rinse 120F-140F
• Sanitize for 30 sec
• Hot water 170 F, or
• Chlorine 200 PPM at 75 F for 1 min, or
• Iodine 12.5 PPM at pH of 5 at 75 F 1 min
• Air dry

• Dishwasher
• Pre-wash
• Wash temp. 140-160F
• Rinse temp. 160-180F
• Final rinse 180-195F
• Air dry
• Sponges, and steel wool are not authorized.
• Store wiping cloths in sanitizing solution

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Sanitary Facilities

• Restrooms shall be completely enclosed
• Facility shall be easily cleaned
• The storage of food, equipment, utensils, or
  single-service articles in the heads or
  vestibules is prohibited.
• Hand-washing signs prominently displayed
• Hand washing sinks within 25
• Common cloth towels, soap bars are prohibited.

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Garbage Disposal

• Containers must have tight fitting lids
• Receptacles must be cleaned once a day
• Garbage containers must be located 100 from
  dining facility
• Aboard all cutters garbage shall be disposed of
  in accordance with current Commandant, Area, and
  district directives.
• Aboard all Cutters returning from a foreign port,
  garbage shall be disposed in accordance with
  requirements established by the USDA.

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SALAD BARS

• Self-service with sneeze guard.
• Food items must be pre-chilled and kept cold.
• High protein items placed out in small
  quantities.
• Adequate amount of serving utensils.
• Items permitted for self service Bread, Butter,
  Crackers, relishes, condiments, beverages and
  certain type of Desserts.
• Self service line shall be carefully supervised
  throughout the meal for neatness and
  replenishment.

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SANDWICH PREPARATION

• Sandwiches are labeled Potentially Hazardous
  foods
• Class I - Fresh, chilled, prepared daily
• Storage temperature 34-40F
• Shelf life 36 hours
• Class II - Made and frozen Immediately
• Storage temperature 0F
• Shelf life Maximum 15 days
• Class III - Frozen, commercial sandwiches
• Storage temperature 0F
• Thaw 34- 40 and Heat or Toast

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FOOD SERVICE SANITATION INSPECTION REPORT (CG-
5145)

• Access
• Frequency
• Report
• Corrections

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FOOD SERVICE REPORT continued

• Immediate action, for scores of 70 or less
• 4 or 5 point violations shall be are to be
  corrected immediately.
• Prepared in triplicate
• Original to CO
• First copy to FSO
• Second copy for Inspectors files

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Training requirements

• Initial Training
• E-4 quals
• Refresher
• 6 hours annually
• Sanitation Instructor Training

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Critical Offenses

• Raw, contaminated ingredients
• Improper storage
• Foods prepared too soon
• Improper re-heating
• Improper heating/ cooling
• Not following 3 hr rule
• Cross contamination
• Infected employee
• Training

FSAT
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Food-Borne Illness
Chief Howells chili is killer!

• Defined
• Food Borne Outbreak
• Causes/ PHFs
• What is sanitation?

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Microbiology

• Bacteria- A single cell micro-organism.
• Fungi/Molds /Yeast- A single cell
  micro-organism no chlorophyll.
• Parasites- Organism that feeds, grows off of
  host.
• Viruses- Smallest simplest form of life,
  incomplete cell.

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Food-Borne Illness

• Food Intoxication
• Bacterial Toxins
• Botulism
• Natural Poisons
• Plants, Toadstool's, Mushrooms, Puffer fish
• Chemical Poisons
• Arsenic, Pesticides, Zinc, Antimony

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Food Intoxication Bacteria

• Staphylococcus aurous
• 40 - 50 humans carry this bacteria
• Clostridium botulinum (Botulism)
• Vegetables that grow close to soil, raw fish,
  improperly canned foods
• Vibrio parahaemolyticus
• Shellfish, Seafood
• Bacillus cereus
• Rice, everywhere in the environment

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Food Intoxication Natural Poisons Chemical
Poisons

• Natural Poisons
• Mushroom Poisoning
• Ciguatera, Scombroid Poisoning (Reef Fish)
• Solanine (Potato sprouts)
• Chemical Poisons
• Monosodium Glutamate (MSG)
• Arsenic Poisoning (Insecticides)
• Antimony Poisoning (Enamelware)
• Copper Poisoning (Cookware/Pipes)
• Physical hazards
• Glass, metal shavings, tooth pick frills etc.

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Food-Borne Illness

• Food Infection
• Bacterial Infection Salmonella, Listeriosis
• Parasitic InfectionTrichinosis, Anisakiasis,
  
• Food AllergiesMSG, Nitrates, Sulfating agents
• Dietary CompositionProviding a balanced menu

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Food Infection Bacterial

• Salmonella
• Approximately 60 raw dressed poultry. Endemic
  in poultry
• Shigellosis
• Found in human carrier, flies
• Campylobacter Jejuni
• Intestines of sheep, pigs, and cattle
• Listeriosis
• Improperly pasteurized milk, raw
  vegetablesassociated with Meningitis

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Food Infection Parasites

• Trichinosis
• Undercooked pork, wild game
• Taenia saginata
• Raw or under cooked beef
• Amebiasis
• Contaminated water
• Anisakiasis
• Inadequately treated salt water fish

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Food Infection Food Allergies

• Monosodium Glutamate (MSG)
• Shell fish
• Milk Products
• Nitrates
• Sulfating agents

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Food Infection Viruses

• Hepatitis Type A - Contaminated Water, Milk or
  food including undercooked
  mollusks
• Choriomeningitis- Contact with rodent feces
• Norwalk virus- Contaminated shellfish,
  nightsoil, poor sanitation practices

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Food Intoxication/Infection

• Clostridium Perfringens (Leftover Disease)
• Intestinal tracks of animals, and humans
• Dust, soil bacteria
• Escherichia coli (E. coli 0157H7)
• Human fecal contamination/Cattle
• Contaminated water

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Pests and Stored Product Pests

• Cockroaches
• Flies
• Rats
• Pantry Pests
• Dermistides - 0
• Tribolium -3
• Others - 7

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Food Borne Illness Prevention

• Meat, Produce, Dairy products purchased from
  Approved sources
• Meats and high protein foods kept cold, reduce
  holding time between 40F-140F
• Food Service personnel free of communicable
  disease, and open lesions.
• Keep food service areas clean

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Help Prevent Food Borne Illness

• Wash Your Hands Often!

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FOOD SERVICE SANITATION

• MLCA FOOD SERVICE ASSISTANCE AND TRAINING TEAM
• We hope you enjoyed the show, see ya, bye!