Serving It Safe

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Serving It Safe

• Jean Weese, Ph.D. R.D.
• Extension Food Safety Specialist
• Emily Campbell, Janice Hall, Susan Hill,
• Bridgette Griffin, Janet Johnson, Angela
  Treadaway, Kristin Woods
• Regional Extension Agents
• Alabama Cooperative Extension System

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Introduce Yourself

• 1. Name and Job Title
• 2. School and School District
• 3. What do you hope to learn during this workshop?

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To Ensure Food Safety

• Empower employees
• Help them understand
• Hold them responsible

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Public Health Regulations

• State and local public health department codes
  are different than those presented.
• We will attempt to present the regulations for
  Alabama

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NEW TEMPERATURE DANGER ZONE

• 41 F - 135 F
• Danger Zone in the 2005 Food Code
• 45 F to 140 F
• Alabama Danger Zone
• (Alabama will transition into the new Zone but it
  will be over a 10 year period of time)

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Serving It Safe
Chapter 1 Food Safety is Top Priority

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Food Safety is a Top Priority

• Foodborne Illness in Alabama - 2003
• 788 cases Salmonellosis
• 320 cases Shigellosis
• 218 cases Giardiasis
• 186 cases Campylobacteriosis
• 57 cases Cryptosporidiosis
• 24 cases Hepatitis A
• 17 cases E. coli 0157H7
• 13 cases Listeriosis

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Activity 1

• Could this happen in our foodservice operation?
• If yes, describe why
• If no, what food safety measures are in place
  to prevent such a problem from occurring

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Foodborne Illness

• food poisoning
• carried by food or water
• must be diagnosed by a laboratory analysis that
  identifies the illness.

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Foodborne Outbreak

• happens when two or more people become ill from
  eating a common food
• confirmed when a laboratory analysis shows the
  source to be a specific food

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3 TYPES OF FOOD CONTAMINANTS

• 1. BIOLOGICAL
• pathogens spread mostly by foodhandlers
• unsanitary facilities and equipment
• pests

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Contaminants continued.

• 2. CHEMICAL - sanitizers, pesticides,
  detergents, polishes, cleaning agents, caustic
  chemicals
• Train employees
• Clear labels and stored away from food
• Measure correctly
• Use test kits to check concentration
• Wash hands afterwards
• Wash fresh fruits and vegetables
• Monitor pest control operators
• Metal containers use only NSF and UL labeled

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Contaminants continued.

• 3. PHYSICAL easily seen and often reported
• any foreign objects
• dirt, hair, mail polish, insects, glass,
  staples, bone
• Scoop for ice
• Store toothpicks, etc. below food
• Shields on lights
• Clean can openers
• Remove staples, etc. in receiving area away from
  food
• Avoid temp equipment fixes that could fall off
• Use hair restraints
• No nail polish, jewelry
• No pencils behind ears
• Only approved food containers for storage
• Never re-use single use containers

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What must be done to keep food safe?

• Where does hazard occur in your operation?
• How can hazard contaminate food?
• 3. How do you prevent contamination?

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Activity 2

• Where are the hazards?

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Think-Pair-Share

• Food Safety is Top Priority
• ACTION PLAN HANDOUT

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Serving It Safe
Chapter 2 Prevent Foodborne Illness Understanding
Microorganisms

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What happens in the body?

• Harmful microorganisms ingested
• Period of time
• Symptoms
• Laboratory test necessary

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Contamination Occurs

• Receiving
• Preparation and serving
• Cross-contamination
• Employee to food contact
• Unsanitary facilities and equipment
• Disease-spreading pests

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MAIN CAUSES OF FOODBORNE ILLINESS

• Poor personal hygiene
• Time/temperature abuse
• Cross-contamination

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Practice Good Personal Hygiene

• Clean body
• Clean clothing
• Clean hands
• Proper glove use
• Establish good personal hygiene procedures

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Control Time Temperature

• Temperature danger zone 45 - 140F
• Not to exceed 4 hours, except cool-down
• Document temperatures time
• Includes receiving, storage, preparation,
  holding, serving, cooling, and reheating
• Pass food through danger zone quickly

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Control Time Temperature

• Chilling Food
• Alabama Code
• 140 to 70 within 2 hours
• 70 to 45 within 4 hours

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Use the Tools!

• Food thermometers
• Only way to judge internal temperature
• Common types
• Bi-metallic stemmed thermometer
• Digital thermometer
• Easily accessible for employees

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DETERMINE TEMP WHEN FOOD IS

• Received
• In Hot-holding Cabinets
• Being Cooked
• On Service Line
• Cooled for Later Cold Storage
• Leftover
• Reheated

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Use Thermometers Correctly!

• Clean and sanitize after every use.
• Insert into center, thickest part to cover
  sensor
• Wait till rests 15 seconds
• Take three measurements
• Calibrate Routinely

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Calibration of Thermometer

• Two Methods
• Ice-Point Method
• Boiling-Point Method

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Hands-On Activity

• Calibrate a Food Thermometer Using the Ice-Point
  Method

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Use the Tools!

• How to use a food thermometer

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How to Use a Thermometer

• Clean and sanitize between uses
• Calibrate them regularly
• Insert thermometer stem or probe into thickest
  part of product
• Wait steady reading before recording temperature
• Never use mercury or spirit-filled glass
  thermometers to check food temperature

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Cross - Contamination

• Hand to food
• Food to food
• Equipment to food

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Prevent Hand-to-Food Cross-contamination

• Wash hands correctly and often
• Cover cuts, sores, wounds
• Avoid nail polish and artificial nails
• Avoid jewelry
• Use single-use gloves correctly

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WASH HANDS BEFORE..

• Beginning food preparation
• Putting on disposable gloves
• Serving customers

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WASH HANDS AFTER..

• Upon arriving at work and after breaks
• Leaving restroom again at kitchen
• Eating, drinking, smoking, chewing
• Using phone or handkerchief
• Handling inventory or raw food
• Touching or scratching body
• Coughing or Sneezing

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AND ALSO AFTER..

• Clearing or cleaning tables
• Cleaning dirty plates and utensils
• Handling garbage
• Handling money
• Touching dirty aprons or surfaces
• Using cleaning utensils

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Gloves
Are for single-use only Must never replace hand
washing Should be right for the task Must be
safe, durable, and clean Must fit properly buy
variety MUST BE USED PROPERLY
4-10
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Change your gloves..
As soon as soiled or torn Before beginning a
different task After handling raw meat Before
handling cooked or ready-to-eat
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Prevent Hand-to-Food Cross-contamination

• How to Wash Hands Correctly

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Prevent Food-to-Food Cross-contamination

• Store raw foods below cooked foods.
• Do not mix leftover food with fresh food.
• Wash all fresh produce in cold running water.
• Do not prepare raw meat and raw fruits or
  vegetables on the same surface.

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Cross Contamination Equipment
Issues
Assign specific equipment to specific types of
food.
5-3
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Prevent Equipment-to-Food Cross-contamination

• Properly clean and sanitize equipment before use
  and before being used to prepare another food

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Prevent Equipment-to-Food Cross-contamination

• Designate Separate Work Areas
• Change to clean utensils when replenishing steam
  table.
• Clean Sanitize after each use
• Equipment
• Work Surfaces
• Utensils
• Use Specific Containers with Clear Labels
• Never Re-use single-use containers or wraps

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Prevent Equipment-to-Food Cross-contamination

• Sanitize wiping cloths
• Rinse Store in clean sanitizing solution after
  each use
• Check concentration frequently

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Preventing Foodborne Illness

• Practice good personal hygiene
• Control time and temperature
• Prevent cross-contamination

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Responsibilities of Foodservice Manager

• Knowing and implementing regulations
• Solving problems of noncompliance
• Maintaining current knowledge
• Training employees
• Holding employees responsible

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Responsibilities of Foodservice Employees

• Learning about food safety
• Following food safety requirements and guidelines

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What To Do?

• How should the foodservice manager respond if
  symptoms of foodborne illness are reported to the
  foodservice?

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Proper Managerial Response

• Keep cool and calm!
• Seek guidance
• Stop serving any suspect food
• Keep samples
• Report to cooperate with health officials
• Report all gathered information
• Only health professionals to give advice
• Direct media to school district reps
• Only designated personnel notifies parents

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Proper Managerial Response

• Gather information from your own kitchen
• Determine handling before and during prep
• Interview employees
• Have documentation available
• Keep names and phone numbers of
  officials to be contacted.

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Small Group Activity

• Case Study Field Trip Frenzy

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Time to Think

• How safe is your kitchen?

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Think-Pair-Share

• Prevent Foodborne Illness-
• Understanding Microorganisms
• ACTION PLAN HANDOUT

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Serving It Safe
Chapter 3 Basic Facts about Microorganisms

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Common Causes of Foodborne Illness

• Bacteria
• Viruses
• Fungi molds yeasts
• Parasites

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3 ways bacteria can cause foodborne illness

• Single cell that can grow and reproduce
• Produce toxins
• Produce spores

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Bacteria Characteristics

• Describe the bacteria
• Symptoms of foodborne illness
• Foods involved in outbreaks
• Prevention strategies

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Viruses that cause foodborne illness

• Norwalk Norwalk-like viral agents
• Hepatitis

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Fungi that cause foodborne illness

• Molds
• Toxins can be dangerous
• Discard molded food
• Yeasts
• Discard any food with unnatural color or smell

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Parasites that cause foodborne illness

• Cyclosporiasis
• Giardiasis
• Trichinosis

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How do microorganisms grow?

• Why are bacteria considered Vegetative?
• What is a Spore?

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How do microorganisms grow?

• Stages of growth
• Lag phase
• Log phase
• Stationary phase
• Death phase

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Controlling growth of microorganisms

• F Food
• A Acidity
• T Temperature
• T Time
• O Oxygen
• M Moisture

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F- Food

• How food contributes to growth of bacteria
• Definition of PHF

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Potentially Hazardous Foods Included on Menus

• Animal products
• Vegetables and plant products
• Shelf-stable foods, once opened
• Raw fruits and vegetables
• Raw seed sprouts and garlic-in-oil mixtures

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Controlling the growth of bacteria in Food

• Reputable supplier
• Avoid cross-contamination
• Safe internal temperature and test with food
  thermometer

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A- Acidity

• pH range of 4.6 to 7.5
• Control of acidity to control growth of bacteria

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T- Temperature

• Temperature Danger Zone - 45F to 140F
• Some bacteria can survive between 32F and 45F

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Controlling temperature

• Control temperature of food during storage,
  preparation, holding, cooling, reheating, and
  service
• Use food and equipment thermometers
• Dry Store at 50-70

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Temperature control continued...

• Cook to required internal temperature
• Keep foods out of danger zone

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T- Time

• Microorganisms need time to grow
• One bacterium one million in four hours

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Controlling Time to control bacterial growth

• Store foods quickly, especially in refrigerator
  and freezer (PHF)
• Prepare foods as close to service time as
  possible
• Check temperatures over time
• Cook foods to safe internal temperatures for
  proper time

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Time control continued

• 140 to 70 in 2 hours 70 to 45 in 4 hours
• Mark date and time for all refrigerator freezer
  foods
• Reheat leftovers to 165F for 15 seconds

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O- Oxygen

• Aerobic
• Anaerobic
• Controlling oxygen

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M- Moisture

• Bacteria need water for growth
• Aw
• Low moisture foods resistant to bacteria
• Controlling Moisture to control growth of bacteria

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Small Group Activity

• Case Study Food Mystery

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Think-Pair-Share

• Basic Facts about Microorganisms
• ACTION PLAN page 83

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Serving It Safe
Chapter 4 A Clean and Sanitary Foodservice

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Personal Hygiene

• Personal hygiene work attire are important
• Establish guidelines for good personal hygiene
• Proper hand washing

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Dress for Food Safety Success

• Clean, appropriate uniform
• Clean apron
• Avoid jewelry
• Wear hair restraint
• Wear safe shoes

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Common Sense - or maybe not!

• Know when how to wash hands
• Taste food the correct way
• Never taste food containing raw ingredients of
  animal origin
• Follow rules for eating, smoking, etc
• Report illnesses to manager
• Never wear apron to the restroom

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Food-safe Facility

• Clean floors, walls, ceilings
• Clean sanitary serving areas
• Good ventilation
• Clean employee restrooms
• Clean neat trash collection areas
• Effective pest control program

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Pest Control Guidelines

• Keep them out! deny food water and shelter
• ongoing pest control program licensed operator
• fill openings around pipes, fittings
• screens, in good repair
• self-closing doors, air doors
• tight-fitting lids on labeled containers
• store food off floor 6
• inspect foods and destroy infested
• clean grease traps

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Cockroaches

• Any place that is dark, warm, moist and hard to
  clean
• Holes, boxes, seams of bags folds of paper
• Seeing one in day is sign of serious infestation
• Strong oily odor
• Feces like pepper grains
• Dark capsule-shaped egg cases

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Flies

• Enter through tiny holes size of pinhead
• Contaminate with mouth, hair, feces, feet
• Lay eggs in warm decaying material, away from sun

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Rodents

• Signs
• Droppings
• Gnawing
• Tracks in dust
• Nesting materials
• Holes in baseboards and walls

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Activity

• Food-Safe Facility Checklist

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Definitions

• Clean no visible food particles
• Sanitary number of microorganisms has been
  reduced to a level that is not harmful

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Sanitizing Methods

• Heat
• Chemical

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Heat Sanitizing

• Manually
• Dishwashing Machine

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Chemical Sanitizing

• Chlorine
• Iodine
• Quaternary Ammonium Compounds (Quats)

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Chemical Sanitizing Three-Compartment Sink

• Step 1 Clean sanitize sinks
• Step 2 Scape and pre-soak
• Wash in 1st sink, 110
• Rinse in 2nd sink, 110
• Sanitize in 3rd sink, 171
• Step 3 Air dry
• Step 4 Store

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Heat Sanitizing- Dishwashing Machine

• Wash at 150
• Rinse at 180

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Large Equipment

• Step 1 Unplug (electricity and accidental start)
• Step 2 Remove loose food particles
• Step 3 Wash, rinse, sanitize removable parts
• Step 4 Wash, rinse, sanitize
• non-immersible parts
• Step 5 Clean non-food contact surfaces
• Step 6 Re-sanitize external food-contact
  surfaces

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Who is responsible for food safety?

• Manager
• Employees

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Think-Pair-Share

• A Clean and Sanitary Foodservice
• ACTION PLAN page 92

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Serving It Safe
Chapter 5 A Process for Preventing Foodborne
Illness

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Foodservice Process

• Purchasing
• Receiving
• Storing
• Preparing

1. Cooking
2. Holding and Serving
3. Cooling
4. Reheating

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Purchasing-Vendor

• Federal and State health standards
• Clean delivery trucks with adequate refrigeration
  and freezer units, correct temperatures, separate
  raw and fresh foods
• Standardized food sanitation
• written policy and procedures
• Train employees in sanitation

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Purchasing-Purchaser

• Work with vendor
• Food delivery schedule
• Vendor standardized procedures in print
• Purchase specification
• Vendor sanitation report

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Food Safety Guidelines for Receiving

• Train employees for receiving duties
• Organize space, equipment and lighting for
  receiving efficiency
• Inspect delivery trucks
• Inspect food immediately

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RECEIVING

• Packaged insert between two packages
• Milk open a carton and insert two inches in
• Frozen insert between two packages

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Receiving

• Receiving Decisions Activity

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Safe Food Storage

• Dry storage-long holding for less perishable
  items
• Refrigerator-short-term for perishable items
• Deep-chilling unit-spec. foods for short time
• Freezer-long term food storage

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Small Group Activity

1. Share information most applicable to your
   operation
2. Give at least 1 example of how you can use these
   guidelines in your operation
3. Share information about your schools food
   storage

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Preparing Foods Safely

• Thaw foods safely
• 4 safe methods to thaw frozen foods

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Preparing Foods Safely
Freezing does not kill bacteria. Thawing 4 Safe
Methods 1. In refrigerator at 41F 2. Under
flowing water 70F 3. In microwave cook
immediately Not for schools 4. As part of
cooking process
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Preparing Foods Safely

• Complete pre-preparation safely
• Follow food safety guidelines for pre-preparation

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Preparing Foods Safely

• Pre preparation
• Assemble recipe ingredients
• Weigh or measure ingredients
• Assemble small equipment utensils

Cautions Prep is usually done at room
temp Commonly a point of cross contamination
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Guidelines for Preparation continued.

• Wash hands first
• Prepare no further in advance than necessary
• Small batches refrigerate immediately
• at or below 41F
• Wash fresh fruits and vegetables regardless of
  how it will be served
• Use scrub brush on thick skinned produce

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Guidelines for Preparation continued..

• Avoid cross-contamination
• Wash hands correctly first
• Raw separate from Ready-to-Serve
• Wash, rinse, sanitize cutting boards, utensils,
  equipment, all food contact surfaces after each
  contact with a food. Wash hands again.
• Batter, breading, marinades for one recipe only.
  Use as recipe states.

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Guidelines for Preparation continued..

• Report cans of bad food to manager, purchaser,
  and vendor
• Keep can, lid and box with important tracking
  numbers
• Mark can as Do Not use
• Afterwards, discard according to state and
  district procedures
• Be especially careful with PHF

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Preparing Foods Safely

• Follow food safety guidelines for panned foods to
  be cooked later
• Follow food safety guidelines for cold foods that
  will not be cooked

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Guidelines for Panned Foods to be Cooked Later

• Wash hands, use gloves properly
• 20 minute limit for preparation, then chill to
  hold
• Avoid cross-contamination
• Cover during storage
• Document internal temp during holding

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Guidelines for Cold Foods Not to be Cooked

• Wash hands, use gloves
• Chill safely prepared ingredients before
  combining in recipe
• Small batches cold store immediately
• Prepare no further in advance than necessary
• Hold below 41F and document
• Avoid cross-contamination
• Wash, rinse, sanitize cutting boards, utensils,
  equipment, all food contact surfaces after each
  contact with a food. Wash hands again.

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Cooking Foods Safely

• Follow food safety guidelines for cooking foods
• Cook to minimum safe internal temperatures

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Guidelines for Cooking Foods Safely

• Follow manufacturers directions and follow
  recipes
• Stir frequently to ensure even heat
• Avoid overloading fryers
• Regulate portion size and thickness for cooking
  together and uniformly
• Never interrupt cooking

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Guidelines for Cooking Foods Safely
Continued

• Use food thermometer
• on equipment and food thermometers
• Check in several places, thickest parts
• Dont touch pan or bone with thermometer
• Use serving utensil or single use gloves
• Taste food correctly
• Reach safe internal temperatures
• Poultry and casseroles 165F
• Ground Meats 155F
• Fish 145F

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Holding and Serving Food Safely

• Follow food safety guidelines for Holding and
  Serving
• Follow food safety guidelines for Employees on
  the Service Line
• Follow food safety guidelines for Sanitary
  Self-service

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Guidelines for Holding and ServingFoods Safely

• Use hot-holding equipment for service, not
  reheating
• Use refrigeration or ice surrounding items
• Stir at intervals
• Check temps every 30 minutes sanitize
  thermometers
• Document temperatures while in TDZ
• Cover hot holding equipment retain heat
• Monitor temp of hot-holding equipment
• Dont refresh pans, change pans

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Guidelines for Employees on Service Line

• Use good personal hygiene
• Wash hands and arms correctly
• Use cleaned, sanitized long-handled ladles and
  spoons
• Dont touch parts of plates, food trays, flatware
  that will touch food or mouths
• Single-use gloves, tongs to serve by hand
• Clean and sanitize equipment after each use
• Use lids and sneeze guards
• Always wash hands between tasks
• Always clean and sanitize prep areas and
  equipment between tasks
• Discard garnishes from service line

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Guidelines for Safe Self-Service

• Monitor customers in self-service
• Post signs of advice for customers
• Remove contaminated foods
• Use packaged foods to avoid contamination
• Monitor and document internal temps of self
  service foods every 30 minutes

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Cooling Food Safely

• Follow steps for safe cooling
• Chill hot food to 70 within 2 hours and then to
  45 in an additional 4 hours
• Store cooked foods above raw foods in the
  refrigerator/freezer

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Guidelines for Cooling Foods Safely

• Avoid cross-contamination cover loosely
• Reduce food mass
• Use shallow, pre-chilled pans less than 4 inches
  deep
• Stainless steel better chills faster than plastic

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Guidelines for Cooling Foods Safely

• Continued..
• Use ice-water bath
• Use quick-chill unit
• Pre-chill in freezer before refrigeration, stir
• Provide air flow around foods no stacking
• NEVER cool food at room temperature
• Stir frequently cold paddles, washed and
  sanitized
• Measure and document temps during cooling
• Cover and label cooled foods with name, date,
  time of preparation

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Cooling Properly

• From 140F down to 70F in 2 hours
• From 70F to 45F in additional 4 hours
• Foods not reaching 70F within 2 hours must be
  reheated immediately to 165F for 15 secs.

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Reheating Foods Safely

• Follow guidelines for reheating food
• Take foods through the temperature danger zone
  quickly

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Guidelines for Reheating Foods Safely

• Pass through TDZ quickly
• Reheat previously cooked food to 165F, 15 sec.
  internal temp
• Heat to 165F, 15 sec., when adding precooked
  food to recipe
• Heat sauce, soup, gravy to 165F15 sec.
• Never reheat in hot-holding equipment
• Never mix leftovers with fresh batches
• Food held at 41F or less may be held 7 days
• Assure refrigeration can hold leftovers at 41F
  or below

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Think-Pair-Share

• A Process for Preventing Foodborne Illness
• ACTION PLAN HANDOUT

131
Serving It Safe
Chapter 6 Introduction to Hazard Analysis and
Critical Control Point (HACCP)

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Introduction to HACCP

• A preventative process, food safety system
• To reduce risk of foodborne illness
• By proper food handling
• Through Monitoring procedures
• and Recordkeeping
• Focus is on food

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Five Risk Factors

• Foods from unsafe sources
• Poor personal hygiene
• Inadequate cooking
• Improper holding temperatures
• Contaminated equipment

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HACCP helps. . .

• Identify hazardous foods and procedures
• Develop procedures to control
• Monitor use of procedures
• Verify that system is working

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Basic Food Safety Procedures

• Personal hygiene
• Facility designclean and sanitary
• Vendors
• Food specifications
• Routine cleaning and sanitation
• Equipment maintenance

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Seven Principles of HACCP

1. Identify hazards
2. Identify Critical Control Points (CCP)
3. Establish critical limits (CL)
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record keeping procedures

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HACCP Prevent foodborne illness

• Identify hazardous foods and procedures
• Develop procedures to reduce risk
• Monitor use of procedures
• Verify that food is safe to eat

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1. Identify Hazards

• Track each food
• Review menus
• Group foods
• Potentially hazardous food
• Evaluate
• Rank

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2. Identify Critical Control Points

• CCPs
• Hazard can be controlled
• Hazard can be prevented
• Loss of control
• Unacceptable health risk

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3. Establish Critical Limits

• CL
• Standards
• Observable
• Measurable
• Usually temperature and time

• pH
• Humidity
• Salt concentration
• Available chlorine

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4. Establish monitoring procedures

• Use CL
• Monitor Potentially Hazardous Food
• Identify deficiency outside CL
• Train on how to monitor

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5. Establish Corrective Action

• CCP does not meet CL
• Need for corrective action
• Examples

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6. Establish Verification

• How often are corrective actions needed?
• What tests can be done?
• Use routine inspection from public health.

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7. Establish Record Keeping

• System to document HACCP process and monitor
  results
• Records help continue to improve procedures and
  HACCP

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Seven Principles of HACCP

1. Identify hazards
2. Identify Critical Control Points (CCP)
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record keeping procedures

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Questions
?
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Thank You!
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